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#251 - Oat Chocolate Bars
(by Shirley McNevich)
Batter:
1 cup softened butter 2 cups firmly packed brown sugar 2 eggs2 tsp. vanilla2 1/2 cups flour 1 tsp. salt1 tsp. baking soda3 cups uncooked Quaker quick oats
Filling:
1 - 12oz. package Nestlé’s semi-sweet chocolate bits1 - 14oz. can Eagle brand sweetened condensed milk2 TBSP butter 1 tsp. vanilla1/2 tsp. salt1/2 cup chopped walnutsPre-heat oven to 350 degrees. Grease a 13 x 9 x 2 cake pan. In amixer, combine 1 cup butter and brown sugar. Add eggs and 1 tsp.vanilla and mix. Mix in flour, 1 tsp. salt and baking soda. Add theQuaker oats and mix well--if it gets too stiff for mixer, continue byhand with a wooden spoon. Press 2/3 of the batter into the greasedcake pan--save the rest for later. Filling: melt the chocolate bits in asaucepan with Eagle milk, 2 TBSP butter, 1 tsp. vanilla and 1/2 tsp.salt--cook over medium heat and stir constantly. Remove from heat assoon as chocolate is melted. Pour this mixture on top of the pressedoat mixture in the cake pan. Sprinkle the nuts over the meltedchocolate filling. Crumble the other 1/3 remaining oat mixture over thetop of the walnuts. Bake at 350 degrees for 25-30 minutes or untilgolden brown. Cut into bars when cooled. _______________ 
#252 - Hermit Cookies
(by Shirley McNevich)1 cup butter or margarine2 cups dark brown Domino's sugar 
 
 
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2 eggs1 tsp. baking powder 1 tsp. baking soda1/2 tsp. salt2 tsp. cinnamon1 tsp. nutmeg3 1/2 cups flour 1/2 cup buttermilk1 cup chopped walnuts2 cups Sun Maid raisins1 cup chopped datesCook raisins in water--boil water, then cook them for 5 minutes. Drainthe raisins. In a mixer, combine butter/margarine, sugar, eggs andbeat until smooth. In a separate bowl, add baking powder, bakingsoda, salt, nutmeg, cinnamon, and flour--use a spoon and mix thesedry ingredients. Add the buttermilk to the mixer and blend. Slowly addthe dry ingredient mixture to the mixer and mix. By hand with awooden spoon, add the dates, nuts and raisins to the batter and stir until well mixed. Drop heaping teaspoonfuls on a greased cookiesheet about 2" apart. Bake at 375 degrees for 10-12 minutes. Testwith your finger--if you lightly touch a cookie and it gets dinged, putthem back in a minute or two longer. _______________ 
#253 - Baked Ham
(by Dorothy [Blair] Duffy - friend)1 - 16oz. canned ham1 - 3oz. package orange Jell-O1/3 cup Domino's dark brown sugar (packed)2 tsp. dry mustard1 cup boiling water 1 - 17oz. can canned sweet potatoes or yamsIn a bowl, dissolve Jell-O, brown sugar, dry mustard in the boilingwater. Place the opened canned ham in a shallow pan and arrangethe sweet potatoes or yams along the sides of the ham. Pour the Jell-O mixture over the ham and potatoes. Bake at 350 degrees for 1hour. Baste using the juice in the bottom of the pan every 15 minuteswhile it's cooking. _______________ 
 
 
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#254 - Meatballs in Tomato Sauce
(by Shirley McNevich)2 lb. ground chuck2 medium onions, finely chopped1 egg2 slices bread broken into bite sized pieces1 tsp. salt1/2 tsp. pepper 1 tsp. garlic salt1 TBSP canola oil2 - 10.75oz. cans Campbell's tomato soupIn a medium sized bowl, add all ingredients EXCEPT the tomatosoup--mix them thoroughly with your hands. Form golf ball sizedmeatballs with the mixture using your hands. In a skillet, add 1 TBSPcanola oil and brown the meatballs, turning until brown on all sides.Put meatballs in a Dutch oven or a crockpot. Pour the two cans of tomato soup in a bowl--use one of the empty cans, fill with water, andadd the water to the soup and stir until mixed. Pour the soup over themeatballs--if using Dutch oven bake with lid on for 2 hours. If using acrockpot, you'll have to judge the time yourself. _______________ 
#255 - Double Chocolate Peanut Butter Pie
(by Shirley McNevich)1/2 of an 8oz. package Philly cream cheese, softened1 TBSP white sugar 1 TBSP cold milk1 cup Jif peanut butter 1 - 8oz. Cool Whip, thawed1 - 9" prepared graham cracker crust--regular or chocolate2 - 3.9oz. boxes Jell-O instant chocolate pudding mix2 cups cold milk4 regular size Reese's Peanut Butter Cups, cut into small piecesIn a large bowl, mix cream cheese, sugar, 1 TBSP milk and peanutbutter until smooth. Gently stir in 1 1/2 cups of Cool Whip. Spread thismixture on bottom of pie crust. In a second bowl, stir pudding mix with2 cups cold milk until thick. Immediately stir in remaining 1/2 cup Cool
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