3 cups seeded raisins or 15 oz box
1-cup sugar
2-½ cups water
½ cup orange juice
½ teaspoon salt
2 tablespoons butter
2 tablespoons lemon juice
3 tablespoons & 1 teaspoon cornstarch

Cook raisins, sugar, water, orange juice, lemon juice, salt, and butter for five minutes.  Dissolve cornstarch in 3 tablespoons of cold water.  Add to raisin mixture.  Cook for 5 minutes.  Let set till cool.  Pour into 9” pastry lined pie pan.

Make top of pastry arranged lattice fashion or a top crust with markings for vent.  Bake at 350 degrees for 25 minutes or till golden brown.

4 cups unsifted all purpose flour, lightly spooned to cup.
1 tablespoon sugar
2 teaspoons of salt
1 3/4 cups solid vegetable shortening--not refrigerated
(do not use oil, lard, margarine or butter)
1 tablespoon white or cider vinegar
1 large egg

Put first three ingredients in a large bowl...mix well with table fork.  Add shortening and mix with fork until ingredients are crumbly.  In a small bowl, beat together with fork 1/2 cup water, the vinegar and egg.  Combine the two mixtures, stirring with fork until all ingredients are moistened.  Divide dough into 5 portions and, with hands, shape each portion into a flat round patty ready for rolling.  Wrap each in plastic or wax paper and chill at least one hour.  When ready to roll pie crust, lightly flour both sides of patty and roll between wax paper.  Transfer to pie pan, press with fingers to remove air pockets.  This freezes well for later use.

4 cups green tomatoes, sliced
½ cup brown sugar
¼ cup white sugar
½ cup molasses
3 tablespoons clear jell
1 teaspoon cinnamon
¼ teaspoon nutmeg 
Line a nine-inch pie plate with piecrust. 
Brush with melted butter and chill for 15 minutes.
Combine 2 tablespoons flour with 2 tablespoons sugar
 (Sprinkle on chilled crust)
Slice tomatoes in thin slices.  (Do not pare tomatoes)
Cover with boiling water and let stand 10 minutes…drain.
Put tomatoes in unbaked pastry shell.
Combine sugar and spices.
Add molasses.
Pour mixture over tomatoes.
Cover with top crust.  Seal edges and cut steam vents in top.
Bake at 350 degrees for 35 to 40 minutes or until crust is golden brown.

4  cups  Rhubarb, cut into one-inch pieces.
1 and one-quarter cups sugar, plus 2 tablespoons.
2 tablespoons flour, plus 4 tablespoons.
2 tablespoons margarine, plus enough margarine to melt for crust brushing (suggest to use soy margarine, a dairy free product available in most grocery stores).
   Line a nine-inch pie plate with raw pie crust.  Brush with melted margarine and chill for about 15 minutes.
   Combine 2 tablespoons flour with 2 tablespoons sugar: Sprinkle on chilled crust.
   Heap 4 cups of Rhubarb cut into 1-inch pieces over crust shell.  Mix 1 and one-quarter cup sugar and 4 tablespoons flour.  Sprinkle on Rhubarb.  Dot with 2 tablespoons margarine.
   Apply top crust.  Slit to vent.
   Bake assembled pie at 350 degrees for 45 minutes.  
   Cool until warm.  Pie is best served warm.
   If desired, top pie slices with Cool Whip or another non-dairy topping.

10 hard cooked eggs
3 Tbsp. yellow mustard
2/3 cup sugar
½ cup vinegar
1 cup water
pinch of salt
Mix all ingredients except the eggs and heat.  Add Eggs and store in refrigerator for a day or so to develop flavor.  Then enjoy.

Ingredients:
9-inch pie shell
Medium Pumpkin or 1 1/2 cups canned pumpkin
3/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 to 1/2 teaspoon salt
1 tablespoon cornstarch
2 tablespoons molasses
1 1/2 tablespoon melted butter
2 whisked eggs
1 1/2 cups milk
Use a pre-made 9-inch pie shell or prepare crust from scratch using your favorite recipe. Place in a pie pan, pinching up the edges to allow for more pie filling. When done, put the pan in the freezer. The frozen pie crust will stand up better during baking.  In a mixing bowl, stir together the sugar, cinnamon, nutmeg, ginger and salt.  Mash up the pumpkin and add to the ingredients in the mixing bowl.  Add 1 tablespoon of cornstarch to thicken the mix. Put the mixture into a blender and turn to low. Slowly add molasses, melted butter, whisked eggs and milk.  Blend together thoroughly. Pour the pumpkin mixture into the pie shell and bake in a preheated oven at 350 degrees for 45 to 50 minutes or until knife inserted near the center comes out clean.  Serve slightly warm or chilled.

1 cup Light Corn Syrup
½ cup Brown Sugar-pack
2 teaspoon Vanilla
18 oz. jar Peanut Butter
12 oz. Chocolate Chips
4 cups Rice Krispies

Cook corn syrup and sugar to a boil.  Stir in the Peanut Butter, Chocolate Chips, Vanilla and Rice Krispies. Press into a 9” by 13” pan with hand. Put in refrigerator for 1 hour till firm. (Makes 4 doz.)
 Note: We suggest Milk Chocolate Morsels for the Chocolate Chips.

1 lb. Box of  10 x Sugar
1 ½ Cups of Peanut Butter or an 18 oz. jar
½ Cup of Butter or Oleo   
1 Teaspoon  Vanilla   
Then Melt:   6 oz. Chocolate Chips 
      ½ cake  Paraffin  (or less)
Mix all ingredients well…then shape into small balls…to look like size of “buckeyes”.  Cool for several hours.  Melt 6 oz. Chocolate Chips and ½ cake Paraffin (or less).  Put a toothpick into each ball and dip into the melted chocolate.  Let a small uncovered area on top of the ball.  Cool in the refrigerator for an hour or two.

Crumb together: 60 Ritz Crackers - broken up 
and 1 1/4 sticks of butter - melted.
Mix well and put in bottom of an 8" x 13" pan
Mix: One half gallon - soft Vanilla Ice Cream
1 1/4 cup of milk
2 - 3 1/2 oz. packs of Instant Coconut Cream Pudding or use one pack each of Coconut Cream and Vanilla Pudding.
Place the mixture on the crumb mix and refrigerate for one hour.  Add one 8 oz. container of Cool Whip on top.  Sprinkle coconut on the top or toast 1 cup coconut for the top of mixture.  Put in freezer till about a half hour before serving.  (Melts in your mouth like ice cream)!

½  cup  all-purpose flour
1  teaspoon paprika
½  teaspoon salt
1/8 teaspoon pepper
1 (2 -1/2 - 3 LB) broiler-fryer, cut up
½ teaspoon salt
¼ cup  butter or margarine, melted
½ teaspoon chilli powder
½ cup  ketchup
2 tablespoons  water
1 tablespoon  vinegar
1 tablespoon Worcestershire sauce
½ medium onion, chopped
¼ teaspoon pepper

Combine first 4 ingredients; stir well.  Dredge chicken in flour mixture.  Pour butter into a 13 x 9 x 2 pan.  Arrange chicken in pan, skin-side-down.  Bake at 350 degrees for 30 minutes.   -   Combine remaining ingredients, stirring well.  -  Remove chicken from oven, and turn; spoon sauce over chicken.  Bake an additional 30 minutes.  Yield:  4 servings.