POPPYSEED TORTE

Crust:

1 C. crushed graham crackers

½ C. flour

½ C. melted butter

½ C . chopped walnuts

Bake @350 deg. For 10 minutes

Filling:

1 ½ C. milk ¼ t. salt

¼ C. sugar ¼ C. poppyseed

5 egg yolk 2 heaping T. cornstarch

Cook until thick. Dissolve 2 envelopes of plain gelatin in ¼ C . cold water. Then add to cooked mixture and cool completely. Beat 5 egg whites with ½ t. cream of tartar. Add ½ C. sugar and fold into cooled poppyseed mixture. Spoon over crust and top with cool whip.

POTATO CHIP COOKIES

¾ C. sugar

¾ C. butter, softened

1 egg yolk

1 t. vanilla

1 ½ C. flour

1/3 C. finely crushed potato chips

½ C. pecans

Preheat oven @375.

Beat sugar, butter, egg yolk and vanilla until light and fluffy. Add flour, chips and nuts and stir by hand.

Roll into 1” balls and place 3 inches apart on ungreased cookie sheet. Dip glass in sugar and flatten the balls. Bake for 15 minutes, watching closely so not to burn.

PUMPKIN PIE

1 pie crust 1/8 t. ground cloves

1 C. sugar ½ t. salt

1 t. cinnamon 3 large eggs or ¾ c. egg beaters

½ t. ground ginger 1 – 15 oz. can pumpkin

¼ t. ground nutmeg ½ can evaporated milk

Preheat oven @425. Place pie shell on baking sheet.

Combine sugar, spices & salt. Add eggs, pumpkin and milk. Carefully pour into pie crust.

Bake 15 minutes @425 deg. Reduce oven to 350 deg. And bake for an additional 40 to 50 min. or until a knife inserted halfway between the center and the edge comes out clean.

Cool completely and serve with whipped cream.

CALICO BAKED BEANS

½ lb. bacon, crispy & crumbled

½ lb. ground beef or turkey, browned and drained

1 med. Onion, chopped

½ C. brown sugar

¼ C . ketchup

¼ C. barbeque sauce

2 T. mustard

2 T. molasses

½ t. chili powder

1 t. salt

½ t. pepper

1 – 16 oz. can kidney beans, drained

1 – 16 oz. can butter beans, drained

2 – 16 oz. cans pork & beans

Mix together and heat thru.