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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 a mixer,combine 1 cup butter and brown sugar. Add eggs and 1 tsp. vanilla andmix. Mix in flour, 1 tsp. salt and baking soda. Add the Quaker oats andmix well--if it gets too stiff for mixer, continue by hand with a woodenspoon. Press 2/3 of the batter into the greased cake pan--save the restfor later. Filling: melt the chocolate bits in a saucepan with Eagle milk, 2TBSP butter, 1 tsp. vanilla and 1/2 tsp. salt--cook over medium heat andstir constantly. Remove from heat as soon as chocolate is melted. Pour this mixture on top of the pressed oat mixture in the cake pan. Sprinklethe nuts over the melted chocolate filling. Crumble the other 1/3remaining oat mixture over the top of the walnuts. Bake at 350 degreesfor 25-30 minutes or until golden brown. Cut into bars when cooled._______________ 
#252 - Hermit Cookies  
(by Shirley McNevich)1 cup butter or margarine2 cups dark brown Domino's sugar 2 eggs
1
 
1 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. Drain theraisins. In a mixer, combine butter/margarine, sugar, eggs and beat untilsmooth. In a separate bowl, add baking powder, baking soda, salt,nutmeg, cinnamon, and flour--use a spoon and mix these dry ingredients.Add the buttermilk to the mixer and blend. Slowly add the dry ingredientmixture to the mixer and mix. By hand with a wooden spoon, add thedates, nuts and raisins to the batter and stir until well mixed. Dropheaping teaspoonfuls on a greased cookie sheet about 2" apart. Bake at375 degrees for 10-12 minutes. Test with your finger--if you lightly touch acookie and it gets dinged, put them 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 boiling water.Place the opened canned ham in a shallow pan and arrange the sweetpotatoes or yams along the sides of the ham. Pour the Jell-O mixture over the ham and potatoes. Bake at 350 degrees for 1 hour. Baste using thejuice in the bottom of the pan every 15 minutes while it's cooking._______________ 
#254 - Meatballs in Tomato Sauce  
(by Shirley McNevich)
2
 
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 tomato soup--mix them thoroughly with your hands. Form golf ball sized meatballs withthe mixture using your hands. In a skillet, add 1 TBSP canola oil andbrown the meatballs, turning until brown on all sides. Put meatballs in aDutch oven or a crockpot. Pour the two cans of tomato soup in a bowl--use one of the empty cans, fill with water, and add the water to the soupand stir until mixed. Pour the soup over the meatballs--if using Dutchoven bake with lid on for 2 hours. If using a crockpot, you'll have to judgethe 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 peanut butter until smooth. Gently stir in 1 1/2 cups of Cool Whip. Spread this mixtureon bottom of pie crust. In a second bowl, stir pudding mix with 2 cups coldmilk until thick. Immediately stir in remaining 1/2 cup Cool Whip. Spreadmixture evenly over peanut butter layer. Scatter peanut butter cups over top of pie. Cover and refrigerate overnight._______________ 
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