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LEMON BARS
CRUST
1 box lemon cake mix
1 egg
1 stick margarine, melted

Mix well. Press into a *greased 9 x 13 inch baking pan.
*You can spray your pan well with a non stick cooking spray.

TOPPING
8 oz. cream cheese, softened
3 eggs
1 Tbls. lemon juice, or 1 teas. lemon extract
3 1/2 cups confectioners sugar

Beat cream cheese till smooth, add eggs and lemon juice (or extract). Mix well. Add confectioners sugar and beat till smooth and creamy.
Pour over mixture in the pan, smoothing with the back of a spoon.
Bake at 300 degrees F. for 45 to 55 minutes. Test with a tooth pick for doneness.
Sprinkle the top with confectioners sugar as soon as you remove the bars from the oven.
Cool about 10 minutes, then cut into bars. If you cool to long the bars will tear as you cut.

PEANUT BUTTER CUP(S)
1 POUND CHOCOLATE (EITHER) SEMI-SWEET OR SWEET CHOCOLATE CHIPS
OR
1 POUND CANDY DIPPING CHOCOLATE
1 CUP PEANUT BUTTER, CREAMY OR CHUNKY
3 TBLS. MARGARINE OR BUTTER
1 1/2 CUPS, SIFTED CONFECTIONERY SUGAR

SPRAY 9 INCH PIE PAN WITH NON-STICK COOKING SPRAY. SET ASIDE.

MELT CHOCOLATE IN TOP OF DOUBLE - BOILER. (DO NOT COVER OR GET MOISTURE IN YOUR CHOCOLATE).
POUR ALMOST HALF OF THE CHOCOLATE INTO YOUR PIE PAN, SPREADING IT AROUND WITH THE BACK SIDE OF A SPOON. REFRIGERATE FOR ABOUT 1 MINUTE, THEN BRING SOME OF THE CHOCOLATE UP THE SIDES OF THE PAN WITH THE BACK OF THE SPOON. RETURN THE PAN TO THE REFRIGERATOR.
IN A HEAVY SAUCE PAN, OVER LOW HEAT. PUT MARGARINE OR BUTTER (CUT IN PIECES) AND THE PEANUT BUTTER. HEAT TILL MELTED AND SMOOTH, STIR OFTEN.
REMOVE FROM HEAT. STIR IN CONFECTIONERY SUGAR, BLENDING WELL. ADD A LITTLE MORE SUGAR IF NEEDED TO MAKE MIXTURE PLIABLE.
REMOVE PIE PAN FROM REFRIGERATOR, PUT PEANUT BUTTER MIXTURE IN THE CENTER OF THE CHOCOLATE. SPREAD THE PEANUT BUTTER MIXTURE EVENLY OVER THE CHOCOLATE. USING YOUR HAND IF NECESSARY.
POUR THE REST OF THE CHOCOLATE EVENLY OVER THE PEANUT BUTTER MIXTURE, (YOU MAY HAVE TO REHEAT THE CHOCOLATE TO MAKE IT POURABLE), THEN REFRIGERATE.

FRUIT FILLED BARS
9 x 13 - inch pan
350 degree oven

1 cup brown sugar
1 cup flour
1 cup oatmeal
1 stick margarine, room temperature
1 can Cherry, Blueberry, Apple or Peach pie filling

Spray pan with non-stick cooking spray , and set aside.

Mix soft margarine with all other ingredients, except pie filling, blending well.
Pat 1/2 the mixture in the bottom of the 9 x 13 - inch pan, firmly.
Pour the pie filling over the bottom crust, you have just patted firmly into the pan. Spread the pie filling evenly, with the back of a spoon or spatula.
Crumble the rest of the mixture you have left and sprinkle over the top of the pie filling.
Bake for 35 minutes, or until the edges start to brown.

Ovens vary so you always have to watch closely the first time you make something, and then put your own time down on your recipe card.

Peas and Onions Au Gratin
16 oz frozen peas and pearl onions*
2 tbs water
2 oz cream cheese, softened
2 tbs milk
1/4 tsp ground black pepper
1/2 cup herb seasoned croutons

In a microwave safe 1-quart casserole, micro-cook frozen peas and pearl onions and water, covered, on high power for 3 to 5 minutes or just until vegetables are tender. Drain off the water.
Stir in the softened cream cheese, milk, and pepper. Cook, covered, on high, for 2 to 4 minutes or until heated through, stirring twice.
Sprinkle the herb seasoned croutons atop the vegetable mixture.
*Or you can use a can of peas & pearl onions, well drained, omiting step 1.
Serves 4

Bread Stuffing
1 loaf (16oz.) white bread, torn or cut into bite size pieces
2 onions, diced
2 or 3 ribs of celery, chopped
1 small can mushrooms, chopped fine (optional)
2 teas. powdered sage
1 teas. powdered thyme
1/2 teas. summer savory
2 Tbls. dried parsley
1/4 cup margarine, melted and cooled slightly
2 eggs, well beaten
1 can (14 1/2 oz.) fat-free chicken broth*
1 teas. salt
1/2 teas. pepper
*or you can use the same amount chicken bouillion, instead

Preheat oven to 350 degrees.
Spread the bread pieces on 2 cookie sheets, in a single layer. Bake, lightly toasting the bread pieces, turning occasionally. About 10 minutes or so.
Put the bread in a big pot or very large mixing bowl.
Sprinkle the spices over the bread pieces. Sprinkle the chopped mushrooms over the bread pieces and stir in. Set aside.
In a mixing bowl, beat the eggs well; stir in the broth (or bouillion) and then the melted margarine.
Pour the liquid mixture over the bread pieces, mix well.
Stuff the turkey body and neck cavities with the stuffing.
Roast the turkey as recipe directs.
Put the rest of the stuffing in a covered casserole; refrigerate until ready to bake.
About 20 minutes before the turkey is done, put the covered casserole in the oven.

CHEESE SOUP
2 T. Chopped Onion
4 T. Butter
4 T. Flour
1/4 TSP. Salt
1/4 TSP. Dry Mustard
2 Cups Milk
2 Cups Chicken Broth
2 Cups grated cheddar cheese
Brown onions in butter. Blend in flour and seasonings.
Gradually stir in milk and broth.
Bring to a boil and boil 1 minute, stirring constantly.
Add cheese.
Cook slowly, stirring constantly until cheese is melted.
Serves 4 to 6 people.

Two Potatoes
2 large baking potatoes (about 1-1/4 pounds)
2 large sweet potatoes (about 1-1/4 pounds)
1 Tbls. margarine
1 large sweet or yellow onion, thinly sliced, separated into rings
2 teas. all-purpose flour
1 cup canned fat-free reduced-sodium chicken broth
1/2 teas. salt
1/4 teas. ground white pepper
3/4 cup grated Parmesan cheese

Spray 13 X 9-inch baking dish with nonstick cooking spray. Set aside.
Preheat oven to 375°F

Cook baking potatoes in large pot of boiling water 10 minutes. Add sweet potatoes; return to a boil.
Simmer potatoes, uncovered, 25 minutes or until tender.
Drain; cool under cold running water.
Meanwhile, melt margarine in large nonstick skillet over medium-high heat.
Add onion; cover and cook 3 minutes or until wilted.
Uncover; cook over medium-low heat 10 to 12 minutes or until tender, stirring occasionally.
Sprinkle with flour; cook 1 minute, stirring frequently.
Add chicken broth, salt and pepper; bring to a boil over high heat.
Reduce heat to medium; simmer, uncovered, 2 minutes or until sauce thickens, stirring occasionally.
Peel potatoes; and slice into 1/4-inch slices.
Layer half of baking and sweet potato slices in prepared dish.
Spoon half of onion mixture evenly over potatoes. Repeat layering with remaining potatoes and onion mixture.
Cover with foil.
Bake 25 minutes or until heated through.
Preheat broiler.
Uncover potatoes; sprinkle evenly with cheese.
Broil, 5 inches from heat, 3 to 4 minutes or until cheese is bubbly and light golden brown.

CHOCOLATE CHESS PIE Pastry for a 9 - inch single crust pie

1 c. sugar
1/2 c. light brown sugar, packed firm
2 tbls. flour
5 eggs
1/3 c. milk
2 ozs. sweetened baking chocolate, melted
1/4 teas. nutmeg
1/3 c. margaring, melted

Preheat the oven to 325 degrees.
Line your pie pan with the dough. Trim and crimp the edges.
Combine the sugars with the flour.
Beat in the eggs, one at a time.
Add the melted chocolate, nutmeg and margarine. Mix well.
Pour filling into the crust.
Bake for 55 to 60 minutes or until the custard is set. Cool, and chill before serving.

MILD SALSA 6 oz. can tomato paste
1 3/4 cup water
2 large tomatoes, chopped
1 medium pepper, chopped
1/4 medium onion chopped
2 Tbsp chili powder
1 tsp. salt
1 tsp. lemon juice
1 tsp chopped chives
1 tsp garlic powder
2 tsp sweet basil
Combine ingredients and store covered in refrigerator.

CREAMED TUNA 2 Tbls. margarine
2 C. milk (divided)
2 Tbls. corn starch
1 - 8oz. can peas (drained) (optional)
1 - 6oz. can tuna (drained)
1 teas. minced garlic
salt & pepper to taste

Melt margarine slowly in skillet, add drained & flaked tuna and minced garlic. Add 1 1/2 C. milk, bring to a boil.
Stir corn starch into 1/2 C. milk, making sure it is smooth. Slowly stir into the tuna mixture in the skillet. Lower flame and continue cooking for about 2 or 3 minutes or mixture thickens. Add drained peas, stirring well.
This can be served over toast, biscuits or boiled potatoes.
Serves 2

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