INGREDIENTS

2 sticks butter
1 cup oatmeal
2 cups flour
1/2 cut powdered sugar
2 tsp vanilla

You can add chopped nuts!

DIRECTIONS

• Mix all ingredients together in large bowl.

• Roll into short, narrow pieces (the size of a finger).

• Bake at 350 for 15-20 minutes. Cool.

• Sift powdered sugar on top, OR, mix sugar/milk glaze, spread on top and dip in nuts or sprinkle w/jimmies.

Makes about 4 dozen cookies

INGREDIENTS

1/2 cup non-fat yogurt
2 tbs light mayonnaise
2 tbs minced parsley
1 tsp honey
Zest of 1/2 lemon
Freshly ground black pepper
2 Large crisp apples
2 Ribs celery, sliced
1/4 cup golden raisins
Juice of 1/2 lemon
1/2 cup walnut halves, broken into small pieces

DIRECTIONS

• Whisk together the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl and season to taste with pepper.

• Halve, core, and cut the apples into 3/4 inch pieces, leaving the skin intact.  Add the apples, celery, and raisins to the dressing and sprinkle with lemon juice.  Toss with dressing. Cover and refrigerate if not serving immediately.

• When ready to serve, toss walnuts into the salad.  Arrange on top of lettuce leaves on a large platter or bowl.

Serves 4-6

Quick Fall Minestrone
Elizabeth Marin

("Since moving to New England from Arizona, I am cooking soups more often. This one I found in Cooking Light cookbook, and it has become a family favorite." ~Liz )

INGREDIENTS

1 tbs canola oil
1 cup chopped onion
2 garlic cloves, minced
6 cups broth (chicken or vegetable)
2 1/2 cups cubed peeled butternut
squash
2 1/2 cups cubed peeled potatoes
1 cup cut green beans
1/2 cup chopped carrot
1 tsp dried oregano
1/2 tsp freshly ground black pepper
1/4 tsp salt
4 cups chopped kale
1/2 cup uncooked orzo
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup grated fresh parmesan cheese

DIRECTIONS

• Heat oil in a large Dutch oven over medium high heat.

• Add onion and garlic; sauté 2½ minutes or until tender.  Add broth and next 7 ingredients: bring to a boil.  Reduce heat, and simmer 3 minutes.

• Add kale, orzo and beans; cook 5 minutes or until orzo is done and vegetables are tender.  Sprinkle with cheese.

Yields 8 servings

Note: The cooking times the recipe gives are okay, but I simmer the soup a bit longer than recommended.

Mock Chow Mein Hot Dish
Cindy Shields

(Recipe from A Smorgasbord of Favorite Recipes from Friends of Lyngblomsten 1981. This is a Swedish nursing home in St. Paul, MN. This is a traditional Midwestern comfort food and one I grew up with. ~ Cindy )

INGREDIENTS

1 lb ground beef
2 cups hot water
1 can cream of mushroom soup
1 can chicken with rice soup
3 tbs soy sauce
1 tbs Worcestershire sauce
1 onion, chopped
1 cup celery, chopped
3/4 cup rice, raw
cashews
chow mein noodles

DIRECTIONS

• Preheat oven to 350 F. Brown ground beef in butter, add celery and onion. Cook 2-4 minutes*

• Add remaining ingredients, except cashews and chow mein noodles. Bake in covered casserole for 1 hour 15 minutes.

• If desired, serve over chow mein noodles and sprinkle with cashews.

* I brown the hamburger in the microwave, then add it with all the other ingredients and put them in a casserole dish.

No Crust Squash Pie
Judith Salemme

INGREDIENTS

1 1/2 cup milk
1 tsp cinnamon   
1/2  tsp salt
1/2 tsp ginger
3 eggs
1/8 tsp Allspice   
1/4 cup margarine, melted
1/4 tsp nutmeg       
1/3 cup white sugar
1/3 cup brown sugar
1/2 BISQUICK, sifted
1 1/4 cup squash (butternut or pumpkin)

DIRECTIONS

• Mix all ingredients in a deep bowl and mix at high speed  OR  in a blender.

• Pour LIQUID into a greased 10" pie plate.

• Bake at 350 F for 45 minutes or more.