Molasses apple sauce bars

Molasses Applesauce Bars
1/2 cup butter or margarine, softened
1 cup sugar
1/4 cup dark molasses
2 eggs
2 1/3 cup sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup applesauce
1 cup raisins, chopped
1 tablespoon grated orange peel
Powdered sugar
Preheat oven to 350 degrees. In large bowl, cream together butter and sugar until light and fluffy. Add molasses and eggs; mix well. In medium bowl, sift together flour, baking soda, salt, cinnamon, nutmeg and ginger. Add flour mixture alternately with applesauce to creamed mixture, mixing well after each addition. Stir in raisins and orange peel. Spread into greased and floured 13 by 9 inch baking pan. Bake for 25 to 30 minutes, or until wooden toothpick inserted into center comes out clean. Cool completely in pan on wire rack. Sprinkle with powdered sugar. Cut into bars.


Coffee cake muffins

Coffee Cake Muffins
1/2 cup brown sugar
1/2 cup chopped walnuts
2 tablespoons flour
2 teaspoons cinnamon
2 tablespoons butter, melted
1 1/2 cups sifted flour
1/2 cup sugar
2 teaspoons baking powder
1 egg, beaten
1/2 teaspoon salt
1/4 cup shortening
1/2 cup milk
Combine brown sugar, walnuts, flour, cinnamon and butter; set aside. Sift dry ingredients into bowl. Cut in shortening to resemble coarse crumbs. Combine egg and milk. Add all at once to flour mixture, stir just until moistened. Line muffin tins with paper cups. Spoon in small amount of batter. Top with layer of nut mixture. Repeat layers, filling two-thirds full. Bake at 375 degrees for 20 minutes.
Makes 12 muffins.


Chocolate chip surprise muffins

Chocolate Chip Surprise Muffins
1 1/2 cups unsifted all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, slightly beaten
1/2 cup milk
1/4 cup vegetable oil
1/2 cup miniature semi-sweet chocolate chips
1/4 cup apricot or peach preserves or apple jelly
Grease 12 muffin cups (2 3/4 inches in diameter). Combine flour, sugar, baking powder and salt in a bowl. Add egg, milk and oil; stir just until blended. Fill muffin cups one-fourth full. Add 1 teaspoon chocolate chips and 1/2 teaspoon preserves or jelly. Fill muffin cups two-thirds full. Bake at 400 degrees for 25 to 30 minutes.
Makes 12 muffins.


Chicken rice casserole

Chicken Rice Casserole
1 (10 1/2 ounce) can cream of mushroom soup
2 (10 1/2 ounce) cans cream of chicken soup
1 1/3 cups nonfat dry milk, prepared
1/2 package dry onion soup mix (stir contents well before dividing)
1 cup white or brown rice
2 pounds chicken breasts, skinned and de-fatted
Combine all ingredients, except chicken. Place in a 9 by 13 inch pan greased with butter substitute. Lay chicken pieces on top. Pepper chicken as desired and bake at 350 degrees for 2 hours.


Pumkin doughnut drops

Pumpkin Doughnut Drops
1 1/2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 cup milk
1/2 cup canned pumpkin
2 tablespoons oil
1/2 teaspoon vanilla
1 egg
1cup sugar
1 teaspoon cinnamon
In large saucepan, heat 2 to 3 inches of oil to 375 degrees. In large bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg and ginger. Stir in milk, pumpkin, oil, vanilla and egg with a fork just until dry ingredients are moistened. Drop by teaspoonfuls into hot oil 5 to 6 at a time. Fry doughnut drops for 1 to 1 1/2 minutes on each side until deep golden brown. Drain on paper towels. Mix 1/2 cup sugar and 1 teaspoon cinnamon; roll warm doughnut balls in sugar-cinnamon mixture.
Makes 30 to 36 doughnut balls.


Boston baked beans

Boston Baked Beans
1 pound great northern beans
1 teaspoon salt
1 pound bacon, cooked and crumbled
1/2 cup onion, diced
1 cup brown sugar
1 cup tomato juice
1 cup ketchup
Dash of sugar
Soak beans in lukewarm water overnight. Drain. Boil in clean water until tender. Save 1 cup of water and mix all ingredients together. Bake in a casserole at 350 degrees for 2 hours.


Baked corned beef and cabbage

Baked Corned Beef And Cabbage
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1/3 cup mayonnaise
1 tablespoon vinegar
Salt and pepper
1/2 teaspoon Worcestershire sauce
4 cups shredded cabbage
1/3 cup buttered bread crumbs
6 slices corned beef
Melt butter in saucepan. Add flour and blend. Gradually stir in milk and cook over low heat until thickened. Remove from heat and add mayonnaise, vinegar,
salt, pepper and Worcestershire sauce. Place cabbage in casserole; pour on sauce; cover. Bake in 350 degree oven for 40 minutes. Remove from oven; top
with crumbs and slices of corned beef. Return to oven for 15 minutes, or until browned.
Makes 6 servings.