   Put butter or margarine in mixing bowl and  beat with electric mixer until soft.  Add      sugar and beat until light and fluffy.  Add    egg and vanilla extract and beat again.  Mix   flour, baking powder, and salt together and    add to butter mixture a little bit at a time.  Divide dough in two pieces, wrap in plastic    wrap, and put in refrigerator for 30 minutes   to get hard enough to play with like modeling  clay.                                             After refrigeration, make small balls of    dough and roll between your hands to form      ropes.  Shape the rope into numbers or         letters.  Place on cookie sheet, leaving a     little space between them.  Brush with a       little milk and sprinkle with a bit of sugar   and bake at 375 F for about 10 minutes.        \                                              \                                                 Stir together flour, baking powder, salt,   sugar, and bran cereal in a mixing bowl.  In   another bowl beat egg with a fork.  Melt       butter in a saucepan over low heat.  Add to    egg along with milk and applesauce.  Add the   egg-applesauce mixture to the flour mixture    and stir until well blended.  Grease the       muffin tin cups and fill each one 2/3 full     with batter.  Bake at 400 F degrees for about  20 minutes.  Test to see if muffins are done   by sticking a toothpick in the center of one.  If the toothpick comes out clean, the muffins  are done.  Otherwise, let them cook another 5  minutes and try them again.  Always use        potholders when touching the hot muffin tins   and oven rack.                                 \                                              \                                              \                                                 Preheat oven to 350 F degrees.  Melt the    butter and chocolate together in a large,      heavy saucepan over very low heat.  The butter and the chocolate must be melted very slowly   or they will burn.  Let this mixture cool a    bit.  Meanwhile, beat the eggs with a fork.    Add eggs to butter and chocolate and stir.     Add rest of ingredients and stir again until   well blended.  Grease an 8-inch square baking  pan.  Pour in brownie batter.  Bake for 20     minutes and place on a rack to cool. Cut in    squares while still a bit warm but don't       remove from pan until cool or they will be too sticky.  Sprinkle with some confectioner's     sugar if you like.  Don't eat too many!        \                                              \                                              \                                              \                                                 Scrape the carrots with a vegetable peeler  and then grate them on a vegetable grater.     Get one of your parents to help you so that    you don't cut your finger, which is easy to    do.  Put the carrot, raisins, and lemon juice  in a bowl and mix together.  Cover and place   in refrigerator until ready to eat.  Then add  the mayonnaise and, if you like, chopped nuts  and grated coconut.  Mix (toss) everything     together with a fork, making sure that the     mayonnaise coats all the carrot and other      ingredients.  Serve on top of lettuce leaves   for a fancy touch.                             \                                              \                                              \                                              \                                              \                                              \                                                 Place water and salt in a saucepan and      bring to a boil.  Add rice, stir, and cover.   Cook over very low heat until done (about 25   minutes).  Meanwhile, carefully grate the      cheeses and chop the green pepper if you want  to include it.  Get a parent to help you do    this correctly and safely.  Heat some canned   corn or cook some frozen corn, following the   directions on the package.  When rice is done, place it in a serving bowl.  Drain the water   from the corn and add it to the rice.  Add the cheeses, yogurt, and green pepper and mix      together.  Cover the bowl with a plate or the  cover to a saucepan and let it stand for a few minutes until the cheese melts.  Serve.        \                                              \                                              \                                              \                                                 Break the eggs into the mixing bowl.  Beat  eggs with egg beater until fluffy.  Add        vanilla and sugar and stir with mixing spoon.  Add the milk and stir again.  Pour into the    pitcher and then serve in glasses.  Sprinkle   the top of each with a little cinnamon or      nutmeg.                                           If using a blender, break the eggs into the blender and add vanilla, sugar, and a small    amount of milk.  Blend together at high speed. Add some more milk, along with some ice cream  if you like, and blend again at low speed.     Pour into pitcher, add the rest of the milk    and stir well with a spoon.  Serve.            \                                              \                                              \                                              \                                              \                                                 Mix together in large bowl the oatmeal,     sugar, flour, and salt. Melt the butter or     margarine in a saucepan over very low heat so  it doesn't burn, and stir into the oatmeal     mixture.  Bring the water to a boil in the     saucepan and stir the baking soda into it so   that it dissolves.  Pour the water into the    oatmeal mixture and mix well.  Add the vanilla and chopped pecans and mix again.  Form the    dough into two long rolls and wrap in waxed    paper.  Place in freezer for several hours or  until frozen.  Slice with a sharp knife to     make thin, round cookies.  Place on cookie     sheet and bake at 300 F until done--about 15   minutes.                                       \                                              \                                              \                                              \                                                 Mix the sugar and cocoa in the saucepan     using a large wooden spoon.  Add the cold waterand mix again, making sure all the lumps are   gone and the mixture is smooth.  Place on the  stove at medium heat and stir until it comes   to a boil.  Boil for one minute, stirring all  the time with the wooden spoon.  Turn the heat to low and slowly pour in the milk.  Keep on   stirring and let the milk come to a boil.      Remove from stove and pour into 4 cups.  Top   each serving with a marshmallow if you like.   \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                                 Wash the apples but do not peel them.  Cut  each apple in 4 pieces.  With a spoon or a     small knife remove the core, seeds and any     brown spots.  Chop the apple into smaller      pieces.  Put the apples in a saucepan and add  enough water to just barely cover them.  A cup is about the right amount but it may require a little more or less.  Cook over medium heat    until the apples are soft,  stirring now and   then.  When apples are done, pour into a       strainer set over a large bowl and mash the    apples through the strainer, using a wooden    spoon.  Add sugar, cinnamon, and raisins to    the apples and mix well.  Serve hot or cold.   \                                              \                                              \                                              \                                              \                                                 Preheat oven to 425 F.  Scrub potatoes with vegetable brush under cold, running water.     Dry with paper towels.  Prick with a fork so   steam can escape while cooking.  Place on rack in oven.  Bake one hour until tender.  Remove  with potholder and cool while you chop onion   and grate cheese.  Cut off upper part of one   side of each potato.  Scoop out insides, being careful not to break the skins.  Put insides   in a bowl and mash with a fork.  Add butter,   milk, onion, salt, and parsley if you have     any.  Mix well and stuff this mixture back     into the potato skins.  Sprinkle top of each   potato with some cheese.  Place on a baking    sheet and bake another 15-20 minutes until     lightly browned.                               \                                              \                                              \                                                 Preheat the oven to 425 F.  Put the bread   slices in the toaster and toast very lightly.  Spread each slice of toast with a little       butter or margarine.  Put the slices of toast, buttered side up, on a baking sheet.  If you   want to use ham or salami, place a slice on    top of each piece of toast.  A slice of tomato can also go on top of the toast or on top of   the salami.  Cover with a slice of cheese.     Put the baking sheet in the oven and bake      until the cheese melts.  The cheese will be    very hot so let it cool a bit before eating.   \                                              \                                              \                                              \                                              \                                              \                                              \                                                 Preheat oven to 400.  Scrub potatoes with   vegetable brush under cold running water.  Dry with paper towels.  Do not peel.  Cut into     french fry pieces or rounds.  Put in a bowl    and mix well with the corn oil.  Make sure all potato pieces are coated with oil.  Spread on  baking sheet and bake at 400 for 15 minutes.   Turn over with a spatula and bake another 20-30minutes until done.  Sprinkle with a little    salt and serve.                                \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                                 Preheat oven to 375.  Put the cottage       cheese and cream in the casserole dish and mix together with a spoon.  Put the water in a     saucepan and bring to a boil over high heat.   Add the frozen peas, cover the pan and lower   the heat.  Cook peas for 3-5 minutes until     tender.  Drain water from peas and add peas to cottage cheese.  Drain liquid from tuna fish   and add tuna fish to the cottage cheese and    peas.  Add pimento for color if you like.  Put corn chips between two layers of waxed paper   and roll a rolling pin on top to crush them.   Sprinkle on top of the tuna mixture and place  in oven.  Bake 25-30 minutes until bubbly and  browned.                                       \                                              \                                              \                                              \                                                 Let butter or margarine sit in mixing bowl  until soft.  Add sugar and beat together       until fluffy.  Add milk and vanilla and beat   well again.  Beat in the flour a bit at a      time.  The dough will get stiff and you will   need to add the last of the flour with your    hands or a wooden spoon.  Divide dough in 4    pieces and wrap each one in plastic wrap.      Chill in refrigerator for an hour or two.      Sprinkle a little flour on the counter or a    pastry board and roll out dough so it's about  1/4 inch thick.  Cut out with cookie cutters   and decorate as you like.  Place on cookie     sheet and bake at 375 for 8 minutes until      edges turn light brown.  Cool one minute and   remove with spatula to cooling rack.           \                                              \                                              \                                                 Set oven for 400.  Melt the butter or       margarine in a saucepan over very low heat.    Make sure it doesn't burn.  Spread corn flakes on baking sheet and pour melted butter over    the top.  Mix the sugar and cinnamon and       sprinkle that on the corn flakes too.  Put the baking sheet in the oven and bake until        crisp--about 7 minutes.  While the corn flakes are baking, divide the fruit among 4 serving   bowls.  Beat the milk, eggs, and vanilla       together in a large bowl.  When the corn       flakes are crisp, take them out of the oven    and quickly put some in each bowl with the     fruit.  Pour the egg-milk mixture on top and   serve.                                         \                                              \                                              \                                              \                                                 Peel and chop the onion.  Heat the oil in   the saucepan and add the onion.  Cook over     medium heat for about 5 minutes, stirring all  the time, until the onion is soft.  Add the    ground beef and cook for another 5 minutes or  so, still stirring, until all the meat is      brown.  Add all the other ingredients except   the beans.  You may also want to add some salt and pepper and a little more chili powder if   you like it hot, but that's up to you.  Stir   everything together well and cook over low     heat for about 30 minutes.  Open the can of    beans and drain off the juice.  Add beans to   the chili, stir, and let it cook for another   10 or 15 minutes.  Serve hot.                  \                                              \                                              \                                              \                                                 Put the cottage cheese in a mixing bowl.    Add the raisins and walnuts.  Stir together    with a large spoon.  Put in refrigerator while you prepare the fruit.  Cut the apples in four pieces and cut out the core.  Cut each piece   into thiner slices.  Peel and slice the peachesand bananas, getting help from a grownup to    make sure you do this properly and safely.     Open the can of pineapple and drain the juice. Use some other fruit if you like.  Put a       lettuce leaf on each of the four plates.       Arrange some of each kind of fruit on the      plates, leaving a spot in the center of each   plate for the cottage cheese.  Put some        cottage cheese in the center of each plate.    Decorate the top with a strawberry.            \                                              \                                              \                                                 Put the egg in the mixing bowl and beat withthe egg beater or fork.  Add the milk and beat again. Cut each piece of bread in two pieces   to form triangles.  Melt the butter or         margarine in the frying pan over medium heat.  Dip each piece of bread in the egg mixture to  coat each side well.  Place the bread in the   frying pan .  You probably won't be able to    cook all the bread at once, but that's okay.   Fry the bread for about 2 minutes and then     turn over with the spatula and fry the other   side until brown.  Remove from pan, put on a   plate and cover with a pan lid to keep warm    while you fry the rest.  Serve with powered    sugar sprinkled on top or with maple syrup.    \                                              \                                              \                                              \                                                 Preheat oven to 400.  Put butter in a bowl  to soften.  With a grownup's help, cut the     pear in pieces, remove core and slice thin.    Use the paper the butter was wrapped in to     grease the baking dish.  Put a layer of pears  in the bottom and sprinkle with some sugar.    Add layers of other fruit and nuts, sprinkling sugar over each one.  Pour the orange juice    over all the fruit.  Add flour and sugar to    the soft butter in the bowl.  Mix with a fork  until it forms tiny balls.  Sprinkle over the  fruit.                                            Place in the oven and bake 45-55 minutes    until the top is golden brown.  Remove and let cool 30 minutes before serving.  (A little     vanilla ice cream on top tstes great!)         \                                              \                                              \                                                 Preheat the oven to 400 F.  Sift the flour  and salt together into the mixing bowl.  Add   the eggs and milk and beat together very well  with the egg beater.  Using a large spoon or a measuring cup pour some of the batter into     each muffin tin.  Fill each one about half     full.  This should be enough batter to make 12 popovers. Put in the oven and bake about 45    minutes until puffed and golden brown.  Serve  very hot with butter and jam.                  \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                                 Wash apples.  Cut in 4 pieces and remove    core.  Chop in small pieces.  Chop celery in   small pieces.  Put apples and celery in mixing bowl.  Add raisins and chopped nuts.  Cover    bowl and place in refrigerator for about an    hour to chill.  Before you take the fruit out  of the refrigarator, whip the cream in a small mixing bowl, using the egg beater or mixer.    Carefully stir in the sugar and mayonnaise and mix well.  Add the cream dressing to the fruit and mix it together well with a fork (also     known as tossing the salad).  Now it's ready   to serve.                                      \                                              \                                              \                                              \                                              \                                              \                                                 Open can of pineapple.  Drain juice into a  bowl.  Measure juice and add some water if     needed to make amount called for in recipe.    Bring juice to a boil in saucepan over high    heat.  Pour over gelatin in a mixing bowl and  stir to dissolve gelatin.  Add lemonade and    mix well.  Refrigerate for 45 minutes.            Meanwhile, cut the apple in four pieces,    remove core and chop in small pieces.  Wash andhalve the grapes.  When gelatin has chilled,   stir in apples, grapes, and ginger.  Divide    mixture among custard cups to make individual  servings.  Chill again for one hour.  Unmold byrunning a knife around inside edge of each cup and turning upside down on salad plates coveredwith lettuce.                                  \                                              \                                              \                                                 Preheat oven to 350 F.  Wash apples.  Cut   in 4 pieces, remove core and slice.  Mix in a  bowl with half the sugar and all the cloves,   cinnamon, nutmeg and lemon juice.  Grease the  baking dish with the paper wrapped around a    stick of butter and place apple-sugar mixture  in the bottom.  In a bowl combine the flour,   which has been sifted, with the rest of the    sugar and butter.  Use a pastry blender or     fork and blend until a crumbly mixture forms.  Add nuts and sprinkle over the apples.  Bake   about 45 minutes until the apples are bubbly   and the crust is browned.  Serve hot with ice  cream on top.                                  \                                              \                                              \                                              \                                              \                                                 Melt the butter in the saucepan over low    heat so it doesn't burn.  Add to buttermilk    and egg in mixing bowl.  Beat together with eggbeater until fluffy.  Sift together the other  ingredients.  Add to milk-egg mixture and stir just enough to mix.  If the batter is too      thick add a bit more milk.  (It should be like heavy cream).  Heat the skillet or griddle     over medium heat. When it is hot enough to makea drop of water boil right away, it's ready    for the pancakes.  Put about 1/4 cup of        pancake batter in the skillet for each         pancake.  Cook until bubbles cover the top.    Turn with a pancake turner and cook the        other side about 2 minutes.  Serve.            \                                              \                                              \                                              \                                                 Put glasses or cups in refrigerator.  Peel  the banana.  Cut or break into about 4 pieces. Place in bowl of blender.  Add pineapple juice and orange juice, yogurt, and honey.  Start    blending at medium speed and then blend at     high speed until smooth and frothy.  Serve in  the cold glasses or cups.                      \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                                 Turn on waffle iron to heat.  Sift the      flour, sugar, baking powder, salt and baking   soda together into a mixing bowl.  Break the   eggs into another bowl and beat well with a    fork.  Add the buttermilk or yogurt and the    corn oil to the eggs and beat together.  Pour  this mixture into the bowl with the flour and  stir together with a wooden spoon.  It doesn't need to be perfectly smooth.  Add some more    buttermilk or yogurt if it seems too thick.    Pour about one heaping tablespoon of batter    into each compartment of the heated waffle     iron.  Close the top and leave closed until    the waffle iron stops steaming.  Open and      remove waffles with a fork.  Serve with syrup  and melted butter.                             \                                              \                                              \                                                 Put the eggs in the saucepan.  Cover with   cold water.  Place over fairly high heat and   bring the water to a boil.  When water boils,  turn off the heat and cover pan with lid.  Let stand for at least 20 minutes.  Eggs will then be hard-cooked.  Peel the shell from the eggs  and cut in half lengthwise.  Carefully remove  the yolk and place in a mixing bowl.  Mash the yolks with a fork.  Then add the other         ingredients and mix well.  (You can add other  items, like bacon and onion instead of the     pickles or cheese if you like).  Stuff the     yolk mixture into the empty hard-cooked egg    halves, heaping it on top of each one.  A      little paprika sprinkled on top looks pretty.  Now serve and eat.                             \                                              \                                              \                                                 Break the eggs into the mixing bowl.  Beat  well with a wire whisk or egg beater.  Add milkor cream and beat again until fluffy.  Grate   the cheese into another bowl and set aside.    Melt the butter in the omelet pan or skillet   over medium heat.  When the butter is sizzling hot, pour in the eggs.  As the omelet cooks,   lift the edges with the spatula to let the     uncooked part run underneath and cook also.    When the entire top of the omelet looks creamy sprinkle the grated cheese on top.  Slowly     count to ten.  Then lift one side of the       omelet with the spatula and fold it over on    top of the other half.  Count to five and then remove the omelet with the spatula and place   on serving plate.                              \                                              \                                              \                                                 Preheat the oven to 350 F.  Put peanut      butter and honey in a bowl and mix together    (cream) using an egg beater or electric mixer  (It's easier with the mixer).  Beat the egg    separately and then add to the peanut butter   and honey, along with the vanilla.  Sift       together in another bowl the flour, salt, and  baking soda.  Add to the peanut butter mixture and mix well, still using the egg beater or    mixer.  Pour a few drops of corn oil on each   cookie sheet.  Then use a paper towel to rub   oil over entire cookie sheet to grease well.   Drop one heaping teaspoon cookie dough on      cookie sheet for each cookie.  Bake for 10-12  minutes, just until golden brown.  Makes 3-4   dozen.                                         \                                              \                                              \                                                 Peel and then carefully chop the onion.  If you are using garlic, chop it also--into very  small pieces.  Melt the butter in the frying   pan over medium heat.  Add the ground beef and the onion and garlic.  Stir as it all cooks,   using the end of the spoon to break up the     ground beef in small pieces.  When the meat is well browned, add the catsup, water, and soup. Mix together well.  Add salt and pepper if     desired.  Reduce the heat to low, put the lid  on the pan, and let mixture cook for 15        minutes.  Stir from time to time to keep it    from sticking to the pan.  Heat the hamburger  buns in a 350 F oven for 5 minutes..  Place an open bun on each person's plate and spoon some meat sauce on each one.                        \                                              \                                              \                                                 Preheat oven to 350 F. Cut pineapple in     wedges.  Melt butter in skillet over low heat. Add brown sugar and cook until well blended.   Remove from heat, arrange pineapple wedges in  skillet.  Set aside.  Make cake batter:  cream margarine and sugar until fluffy.  Add egg     yolk and mix.  Sift flour, sugar and salt      together.  Add to batter a bit at a time,      alternating with pineapple juice and vanilla.  Beat well after each addition.                    In separate bowl beat egg white until       stiff. Carefully fold into cake batter.  Pour  batter over pineapple in skillet.  Bake for 25 minutes.  Place serving plate on top of        skillet and carefully turn over so cake comes  out with pineapple on top.                     \                                              \                                              \                                                 Defrost the orange juice by taking it out   of the freezer earlier in the day or letting   it sit in a pan of hot water for a little      while before opening it.  Put the contents of  the jar of salad dressing and the undiluted    can of orange juice in the container of the    blender.  Blend together briefly--just enough  to mix together thoroughly.  Serve over fruit  or on a spinach salad.  (You might end         up liking spinach a great deal!)               \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                                 Place yogurt in a cereal bowl.  Slice       banana in mouth size pieces.  Slice and chop   the apple into mouth-size pieces as well.      Place banana and apple slices in the cereal    bowl on top of yogurt.  Sprinkle raisins and   granola on top.  It's ready to serve.  (You    may want to mix it all together a bit with yourspoon as you eat it.)                          \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                                 Put the granola, honey, and coconut in a    bowl together.  With a spoon or your fingers,  mix together well.  The mixture should be just sticky enough to hold together in small balls. Add more granola if too sticky, or more honey  if not sticky enough.  With your hands, form   the dough into small candy balls.  Store       wrapped in waxed papaer in a cookie tin or     plastic bowl with a cover.                     \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                                 Peel the peach and cut into slices.  Wash   and hull the strawberries.  Place all          ingredients in container of electric blender.  Blend for about 10 seconds until most of fruit has become liquid.                                Note:  You might try substituting           blueberries for either the peach or            strawberries for a different taste.            \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                                 Peel onion and chop fine.  Chop green       pepper and garlic in fine pieces too.  Heat    the olive oil in the saucepan.  Add the onion, green pepper, and garlic.  Saute (stir) over   medium heat until onion is transparent (you    can almost see through it).  Drain liquid from tomatoes.  Place the tomatoes in blender       container with chilies.  Blend until tomatoes  are liquid.  (You can also mix tomatoes and    chilies in a bowl and mash with a fork.)  Add  tomatoes to onion mixture in saucepan.  Season with oregano and salt and pepper if desired.   Cook over low heat for 15 minutes, stirring    often so sauce doesn't stick.  It's ready to   serve.                                         \                                              \                                              \                                              \                                                 Peel and chop the onion very fine.  If you  use garlic, chop it very fine or mash through agarlic press.  Heat the oil in the skillet     over medium heat.  Add the onion, garlic, and  ground beef and saute (stir) until meat is     well browned.  Season with chili powder and    salt and pepper if desired.  Cover and set     aside.  Chop the tomatoes in small pieces.     Grate the lettuce or cut it in very thin       strips.  Grate the cheese.                        To serve:  Heat taco shells in a 350 F oven for a few minutes.  Place ground beef,         tomatoes, lettuce, cheese, tomato-chili sauce, and taco shells in separate serving bowls.     Put them all on the table and allow each       person to put together his own tacos to taste. \                                              \                                              \                                                 Peel and chop the onion.  Chop the green    pepper.  Melt the butter in the frying pan     over medium heat.  Add onion and green pepper  and saute (stir) until tender.  Add ground     beef and saute until browned, stirring in      Worcestershire sauce, oregano, and salt and    pepper to taste.  Meanwhile, bring a large pot of water to boil. Add macaroni.  Cook          according to package directions.  Drain.  Placein casserole, add ground beef mixture, soup,   and chopped tomato.  Mix together well.  Bake, covered with aluminum foil, for 40 minutes.    Remove foil, sprinkle with cheese and bake     uncovered for 5 minutes more until cheese is   melted and lightly browned.                    \                                              \                                              \                                              \                                                 Peel the bananas.  Put a popsicle stick in  the end of each one.  Wrap in waxed paper and  freeze for an hour or two.  Put the peanut     butter, cream, and honey in the container of   an electric blender.  Blend until smooth.      Pour peanut butter mixture on waxed paper.     Roll frozen bananas in peanut butter mixture.  If necessary, you can also spread the mixture  on the bananas with a knife.  Then roll the    bananas in the chopped peanuts.  Wrap again in waxed paper and freeze once more.              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                                 Place all ingredients in the blender and    blend together very briefly--just long enough  to mix well.  If you blend it too long the ice cream will melt instead of just being mixed    with the milk and chocolate.                      Note:  Chocolate ice cream makes a super    chocolate shake, but some folks like the taste with vanilla better.  If you have any          chocolate sprinkles you might put some on top  of each milkshake after pouring them.          \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                                 Use 1 tbs. of butter to butter the baking   dish.  Then butter the slices of bread.  Place the bread in the bottom of the baking dish     with the buttered side down.  Sprinkle the     raisins over the slices of bread.  In a mixing bowl beat the eggs with an egg beater or wire  whisk.  Add the sugar, salt, and milk and beat again.  Pour the egg-milk mixture over the     bread and let stand for 30 minutes so the milk soaks into the bread.                             Preheat oven to 325 F.  Cover the baking    dish with aluminum foil and bake for 30        minutes.  Remove the aluminum foil and bake    another 30 minutes until the top of the        pudding is browned.  Serve warm.               \                                              \                                              \                                              \                                                 Open the can of tuna fish and drain off the water or oil.  Place the tuna fish in the      mixing bowl and squeeze the lemon juice into   the bowl.  Mix the lemon juice with the tuna   fish using a fork.  If someone else has not    chopped the celery, green pepper, and other    vegetables for you, carefully do so.  You      don't have to use all the vegetables but it    makes the salad more interesting.  The pimento is red and looks pretty in it.  Add a          hard-boiled egg if you like.  Using the fork,  mix the vegetables with the tuna fish.  Add    mayonnaise and mix again so a little           mayonnaise coats everything.  Spread on bread  for sandwiches or place on salad plates        covered with lettuce and tomato.               \                                              \                                              \                                                 Peel and chop the onions.  If you like      garlic, peel and chop it very fine or mash it  through a garlic press.  Heat the oil and      butter in the frying pan over medium heat.     Add the onions and garlic and stir (saute)     with the wooden spoon until they are very      lightly browned.  Add the beans, including the liquid they were packed in, and lower the heat a little.  Cook the beans, stirring and        mashing them until the liquid is gone and the  beans look a bit like paste.  This should      take about 30 minutes.  Don't let the pan get  too hot or forget to stir the beans or they    will stick to the pan and burn.  Grate the     cheese and sprinkle on top of the hot beans    when serving.                                  \                                              \                                              \                                                 Put cornmeal in a large bowl and pour       boiling water over it.  Add butter, molasses,  and salt.  Cool to lukewarm.  Put warm water   in a bowl.  Sprinkle yeast over it.  Stir      until dissolved.  Add to cornmeal mixture.     Add the egg and half the flour to cornmeal.    Beat with electric mixer at medium speed for 3 minutes.  Scrape sides with a spatula.  Add    rest of flour and beat for 2 minutes more.        Grease the loaf pan.  Pour batter in it and smooth top with a spatula.  Cover pan with a   towel and place in warm place to rise.  This   should take 1-1/2 hours. Preheat oven to 375 F.Sprinkle top of bread with cornmeal and bake   for 50 minutes.  Remove from pan and cool on a wire rack.  Brush top with butter.             \                                              \                                              \                                                 Peel and chop the onions.  Peel and chop    the garlic or mash it through a garlic press.  Heat the olive oil in the saucepan over medium heat.  Add the onions and garlic and stir with the wooden spoon (saute) until soft and clear. Drain juice from canned tomatoes.  Add         tomatoes to saucepan.  Use spoon to chop       tomatoes up a bit.  Add the herbs and other    seasonings, as well as the sugar.  Stir        together and then add tomato paste.  Stir      again until tomato paste is well mixed with    the other ingredients.  Turn heat to low so    that sauce is not quite boiling and cook for   about 45 minutes.  Stir it occasionally to     make sure it does not stick to the pan.  Use   to make your favorite pizza.                   \                                              \                                              \                                                 Preheat the oven to 400 F.  Split the pita  bread in half.  Place on the baking sheet with the insides facing up.  Brush a little bit of  olive oil on each one.  Put them in the oven   for 2 minutes.  Remove from oven.  Pour 1 tbs. of pizza sauce over the top of each piece of   pita bread, being careful not to touch the hot baking sheet.  If you want to add other        ingredients like chopped green pepper or       mushrooms, sprinkle over sauce.  Then sprinkle oregano and garlic powder over sauce.          Sprinkle cheese on top of everything and       dribble a little more olive oil on top of      each one.  Bake for 8 minutes longer or until  the cheese has all melted.                     \                                              \                                              \                                              \                                                 Put 1/2 cup warm water in a mixing bowl.    Stir in sugar.  Add the yeast and stir again.  Set aside for about 5 minutes while yeast      becomes frothy.  Meanwhile, sift 4 cups of     flour with salt in large bowl.  Make a hole in the middle and pour in the olive oil and the   rest of the water.  Add the yeast mixture and  mix all ingredients together with your hands.     Sprinkle a little leftover flour on the     bread board and place the dough on it.  Knead  the dough for 10 minutes with the heel of your hand.  Add more flour if it gets too sticky.   Rub a bowl with olive oil and place dough in   it.  Cover with towel and let rise 1-1/2 hours in a warm place.  Place on bread board and     roll out to fit pan.                           \                                              \                                              \                                                 Preheat oven to 400 F.  Roll out dough and  place in pizza pan, turning up edges to form a rim.  If dough is homemade, let rise in pan    for 15 minutes.  Meanwhile, slice the          mushrooms.  Chop the green pepper.  Peel and   chop the onion.  Prepare any other vegetables.    Place the pizza dough in the oven (after    rising) and bake 10 minutes.  Remove from      oven.  Brush the crust with oil.  Spread pizza sauce over crust.  Sprinkle on vegetables (add any others you like, but don't overfill the    crust).  Sprinkle oregano over the vegetables. Sprinkle grated cheeses on top of everything.  Return pizza to oven and allow to bake another 20-25 minutes until edge of crust is brown and cheeses are bubbling.                          \                                              \                                              \                                                 If you are using frozen corn, remove from   freezer and let thaw at room temperature.      Preheat oven to 350 F.  Grate cheese--but not  your fingers!  Break egg into mixing bowl and  beat with wire whisk or egg beater until light yellow in color.  Add the other ingredients    and stir with a spoon to mix well.  You may    want to add a little fresh ground pepper to    season.  Grease the casserole dish with the    butter.  Pour the corn mixture into the        casserole dish and smooth the top with a       spoon.  Bake for 35 or 40 minutes.  Serve hot. \                                              \                                              \                                              \                                              \                                              \                                              \                                                 Melt butter in saucepan over low heat.  Add the cream and cheese.  Continue to cook over   low heat, stirring, until cheese melts and     smooth sauce forms.  Bring a large pot full of water to a boil.  Add the salt and then the    fettucini.  Bring water to boil again and cook fettucini according to maker's instructions.   Drain the fettucini in a colander.  (Adult     help is needed for this step to avoid          accidents with the very hot water.)               Place in serving bowl and immediately pour  warm sauce on top.  Use serving spoon and fork to mix sauce with pasta.  (You can add some    chopped cooked ham, green peas, and pimento    for a very special dish.)  Sprinkle extra      cheese on top and serve.                       \                                              \                                              \                                                 Preheat oven to 350 F.  Put eggs, milk, and sour cream in mixing bowl and beat with whisk  or egg beater until light and frothy.  Grate   cheese if necessary, being careful not to cut  your fingers.  Add cheese and seasonings       (parsley, thyme, and oregano) to egg mixture   and mix well.  Butter the baking dish.         Crumble the crackers and sprinkle half on the  bottom of baking dish. Pour half of egg-cheese mixture over crackers.  Sprinkle the rest of   the cracker crumbs on top and pour on the rest of the egg-cheese mixture.  Smooth the top witha spoon.  Bake for nearly 1 hour until browned on top.  Cut in squares to serve.              \                                              \                                              \                                              \                                              \                                                 Slice the carrots into bite-size rounds.    Peel and chop the onion.  Drain the tomatoes,  saving the juice, and chop them as well.          Rinse the lentils in cold water and drain.  Place all ingredients in a large pot.  Be sure to include the juice from the can of tomatoes. Bring soup to a boil over high heat.  Lower    heat so that soup is just barely boiling       (simmering).  Use your wooden spoon to stir    the soup every now and then, and cook for      about 1 hour.  Serve hot.  (You might like to  try eating this soup with a little grated      parmesan cheese on top.)                       \                                              \                                              \                                              \                                              \                                              \                                                 Peel and chop the onion carefully.  Chop    the garlic or mash it through a garlic press.  Heat oil in frying pan over medium heat.  Add  onion and garlic and stir (saute) with a       wooden spoon for about 5 minutes.  Add ground  beef and saute for 5 minutes more or until beefis browned.  Add all other ingredients except  the spaghetti.  Bring the sauce to a boil, thencover and lower the heat.  Cook for about 30   minutes, stirring ocassionally to make sure it doesn't stick to the bottom of the pan.           Meanwhile, bring a large pot of water to    the boil and add spaghetti.  Boil for 10       minutes and then drain in colander.  Divide    spaghetti among 4 plates and top with sauce.   Serve with parmesan cheese.                    \                                              \                                              \                                                 Take the butter from the refrigerator and   let it sit at room temperature until soft.     Preheat the oven to 350.  Sift the flour,      salt, and baking soda together into the mixing bowl.  Add the butter, granulated and brown    sugars, egg and vanilla.  Beat at medium speed for 2 minutes until well blended and smooth.   Stir in the chocolate chips and chopped nuts.  Put a teaspoonful of cookie dough on the       cookie sheet for each cookie.  Put them about  2 inches apart.  Bake 10-12 minutes until      golden.  Place on wire rack to cool.  Makes    about 4 dozen cookies.                            Note:  Be sure to pack the brown sugar into the measuring cup when you are measuring it.   \                                              \                                              \                                              \                                                 Preheat oven to 400.  Wipe off the chicken  pieces with paper towels.  Put the flour,      salt, pepper, thyme, and sage in a clean paper bag.  Shake the bag a few times to combine all ingredients.  Then add chicken pieces a few at a time and shake again to cover each piece in  the flour and seasonings.  Put chicken pieces  on a shallow baking dish.  With a pastry       brush, brush the top of each piece with melted butter or margarine.  Cover pan with aluminum  foil and bake for 30 minutes.  Remove foil and increrase oven temperature to 450.  Bake,      uncovered, for 20 minutes longer until brown   and tender.                                    \                                              \                                              \                                              \                                              \                                                 Place a pear half in each of the serving    bowls.  Using the scoop or the big spoon,      place one scoop of ice cream in the center of  each pear half.  (If the ice cream is very     hard, put the scoop or spoon under hot water   for a few seconds.)  Spoon 2 tbs. of chocolate syrup over each serving of ice cream and pear. Serve before the ice cream melts!              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                                 Mix ingredients.  Stir well.                \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                                 Fill large saucepan 3/4 full of water and   bring to boil.  Drop zucchini in boiling       water.  Cook for 5 minutes.  Drain zucchini in colander and place under cold water to stop    cooking and cool.  Preheat oven to 350.  Cut   each zucchini in half lengthwise.  Scoop out   center.  Grease baking dish with butter and    place zucchini halves in it.  Chop onion.  In  a bowl mix ricotta cheese, onion, and corn     together.  Season with parsley, basil, and a   little pepper if desired.  Stuff corn-cheese   mixture into zucchini halves, forming a mound  on top.  Sprinkle grated cheese on top.  Cover baking dish with foil and place in oven for 15 minutes.  Remove foil and bake another 20-25   minutes until browned.                         \                                              \                                              \                                                 Preheat the oven to 400.  Place the graham  crackers on the cookie sheet.  Spread about 1  tbs. of peanut butter on each cracker.  Place  a marshmallow on top of the peanut butter.     Place the cookie sheet in the oven and bake    until marshmallows begin to melt--about 5      minutes.  Serve warm.                          \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                                 Preheat oven to 350.  Combine beans,        molasses, Worcestershire sauce, and mustard in the casserole dish.  Stir together gently.     Place in oven to bake 30 minutes.  It will be  very hot and bubbly.  Serve.                   \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                              \                                                                                                  