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½ cup of raisins

1 cup of peanut butter

½ cup crushed pineapple, well drained

How to Make it

Spread peanut butter on bananas.

Sprinkle raisins and pineapple on top.

Press bananas back together

Slice into bite size pieces.

Fish-on-a-Hook Sandwiches

7oz. can of tuna, drained

8 slices of bread

1/3 cup mayonnaise

¼ cup relish,

lettuce.

How to Make it

Mash tuna in a bowl

Add mayonnaise and relish. Stir.

Spread filling on 1 slice of bread.

Put lettuce on filling.

Cover with another slice of bread.

Cut sandwich in half

Eggy Burger

5 ml. (1 tsp.) butter or margarine

1 slice of cheese (optional)

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1 egg

1 hot toasted bun

salt and pepper

Melt butter or margarine in frying pan over medium heat.

Break egg and yolk into pan and mix well.

Add salt and pepper.

When egg is set, turn and cook other side.

Place cheese slice on warm bun

Top with cooked egg.

Cover with the top of the bun.

Add your favorite toppings.

Egg Combo Sandwich

1 hard cooked egg

Bread

Salt and pepper

1 Tbsp. mayonnaise

How to Make it

Remove the shell from the egg.

Chop the egg with a fork.

Add mayonnaise.

Season with salt and pepper.

Spread on a slice of bread

Cover the sandwich with the other slice of bread.

Snacks

Apple Corn

2 qts. (popped) Popcorn

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½ cup brown sugar

½ cup margarine

1 teaspoon cinnamon

1 cup chopped dried apples

How to Make it

Melt margarine in a small pan.

Mix sugar, apples and cinnamon with margarine.

Cook over low heat 3-5 minutes or until sugar dissolves.

Pour mixture over popcorn.

Toss to coat evenly.

Monlach (A Poppy Seed Candy)

1 1/3 cup of poppy seeds

½ teaspoon powdered ginger

1 cup honey

Cooking oil

1 cup sliced blanched almonds

How to Make it

Grease a cookie sheet with the oil.

Measure the poppy seeds into a sieve.

Cover the seeds with boiling water.

Drain and repeat one more time.

Put the honey in a saucepan.

Stirring constantly, bring the honey to a boil.

Add the poppy seeds and almonds.

Continue to stir until thick.

Drop a spoonful on the greased pan.

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If the mixture holds its shape, stir in the ginger.

Pour the mixture onto the greased sheet.

Pat the mixture into a square about ½ inch thick.

Wait a few minutes, then cut into small squares.

Muesli

(You may substitute or add any dried fruits or nuts which are available. Any

flaked grain may be used, such as bran, rye, etc.)

3 cups quick oats

2 cups raisins

1 ½ cups raw or toasted wheat germ

1-cup brown sugar (optional)

8 oz. cut up dried apricots

1 cup chopped nuts

3 cups rolled wheat or wheat flakes

How to Make it

Mix everything together and store in jars in the refrigerator.

This “Familia” is to be eaten raw with milk and honey.

Huck Finn Crunch

1 lb. oatmeal

12 oz. wheat germ

3 oz. coconut

¼ cup sesame seeds

1 tsp. Salt

1 tsp. Cinnamon

½ cup nuts (chopped)

¼ cup sunflower seeds (shelled)

12 oz. Jar of honey

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1/3 cup vegetable oil

1 Tbsp. vanilla.

How to Make it

Turn oven on to 350 degrees.

Mix all ingredients in the large bowl.

Spread mixture on the two cookie sheets.

Place in oven and bake for 45 minutes.

Take from oven and cool for 10 minutes.

Stir.

When cool, store mixture in jars.

Eat like a snack.

Snazzy Cheese Squares

1 cup graham cracker crumbs

1/8 teaspoon salt

3 tablespoons sugar

½ cup milk

¼ cup softened butter or margarine

1 teaspoon lemon juice

8 oz. cream cheese

1 teaspoon vanilla

½ cup sugar

1 ½ cups thawed cool whip

How to Make it

Combine crumbs and 3 tablespoons sugar.

Add butter, mix well.

Press firmly with back of spoon over bottom and sides of 8-inch square pan.

Bake at 375 degrees for 8 minutes.

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Cool.

Beat cheese until smooth and fluffy.

Add ½ cup sugar gradually, beating constantly.

Add salt.

Blend in milk, lemon juice, and vanilla.

Then, blend in Cool Whip.

Spoon into crumb-lined pan.

Chill until set (at least 3 hours).

Cut into squares.

Top with lemon twist or mint leaf.

Peanut Butter Balls

½ cup peanut butter

¾ to 1 cup non-instant powdered milk

½ cup honey

How to Make it

Mix honey and peanut butter in bowl.

Add powdered milk and stir thoroughly.

Roll into little balls.

Balls may be rolled in coconut and/or chopped nuts or seeds.

Cherry Delite

Mix package of cherry Jell-O with 1 cup boiling water.

Refrigerate until firm.

Mix Jell-O in blender with one small carton of plain yogurt.

(Use different flavors for variety).

Cherry Crunch

Mix 1 ¾ cup rolled oats, 1 ¼ cup flour and ½ cup brown sugar by hand.

Mix in ½ cup of margarine until crumbly.

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Place half of this mixture on a baking sheet (with sides).

Cover with cherry pie filling. (If your children don’t like biting into whole

cherries, crush the cherries in a blender first).

Add rest of oat mixture and press down well.

Bake 45 minutes at 350 degrees until brown and crusty.

Cut into squares.

Serve cold.

Banana Sprinkle

½ banana

½ teaspoon cinnamon

1 tablespoon coconut

1 tablespoon honey

2 tablespoon milk

How to Make it

Slice banana into a dish

Sprinkle on coconut,

Pour on milk and then honey,

Sprinkle with cinnamon.

Toasty Graham Crackers

1 honey graham cracker

1 slice cheese

Place graham cracker on baking sheet.

Cut a shape out of the cheese.

Place the cheese shape on the cracker.

Place in oven and broil until cheese melts.

Haystacks

6 oz. butterscotch bits

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can peanuts

3 oz. chow-mien noodles

How to Make it

Melt butterscotch bits.

Stir in noodles and peanuts.

Drop from teaspoon onto wax paper.

Cool and eat.

Jell-O® Popcorn Balls

2 cups marshmallows

4 qts. popped corn

1 stick butter

3 oz. Package Jell-O

How to Make it

Melt butter and marshmallows over low heat.

Pour over popcorn and stir to coat evenly.

Form into balls with buttered hands.

Banana Freeze Pops

¾ cup chocolate chips

3 tablespoons margarine

¼ banana for each child

Put each ¼ banana on a Popsicle® stick.

Place on a flat pan and freeze.

Melt chocolate chips and margarine over low heat.

Dip frozen bananas in chocolate mixture.

Cover the flat pan with waxed paper and lay bananas on it.

Put back in freezer.

Eat when frozen.

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Coconut Orange Balls

Small can concentrated orange juice

14 oz. vanilla wafers

16 oz. powdered sugar

pke coconut flakes

1 piece melted butter

How to Make it

Crush the wafers.

Mix the concentrated orange juice, sugar, butter and vanilla wafers.

Form the dough into balls and roll them in flaked coconut.

Cheesy Roll Ups

1 slice of cheese

1 slice of ham

Lay the slices of cheese and ham on the table.

Put the cheese on top of the ham and roll them together.

Serve with a toothpick through the middle.

Granola® Fruit Crunchy

1 1/3 cup dry Granola® cereal

2 cups pineapple, strawberry and apple pieces

1 cup plain low-fat yogurt

How to Make it

Spoon Granola®, fruit and yogurt into four bowls.

Tasty Balls

½ cup peanut butter

½ cup honey

½ cup carob powder

1 cup toasted wheat germ

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1-cup peanuts or other nuts

½ cup sunflower seeds

How to Make it

Combine all ingredients.

Roll into balls.

Rice Crispy Flowers

¼ cup butter

40 large marshmallows

5 cups Rice Krispies® (Toasted cereal from Kelloggs made from rice and

sugar paste - Rice Bubbles® in New Zealand and Australia)).

How to Make it

Melt butter in saucepan.

Add marshmallows.

When melted, stir in Rice Krispies®.

Food coloring may be added.

Cool and shape into flowers.

Butterscotch Chewies

1 package butterscotch bits

¼ cup crunchy peanut butter

3 ½ cups corn flakes(breakfast cereal)

Melt butterscotch bits and peanut butter over low heat in a heavy saucepan.

Stir in corn flakes and mix well.

Drop from spoon onto waxed paper.

Granola®-type Bars

4 cups miniature marshmallows

¼ cup margarine

½ teaspoon vanilla

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5 cups Granola®

Heat margarine and marshmallows in a saucepan until thick and syrupy.

Add vanilla.

Pour over cereal.

Press into a greased pan.

Shanghai Crispies® Crunch

1 cup sesame seeds

1 cup brown sugar

1 cup maple syrup

1 cup peanuts

4 cups puffed rice cereal

Mix sugar and syrup in a large heavy pot.

Cook on low heat until mixture thickens (5 – 8 minutes). Stir often.

Blend in sesame seeds, peanuts and puffed rice.

Pour mixture into buttered pan and press smooth.

Finger Jell-O®

3 packages flavored Jell-O®

4 packages unflavored gelatin

3 cups boiling water

1 cup water

How to Make it

Dissolve Jell-O® in boiling water.

Dissolve unflavored gelatin in cold water.

Mix everything together.

Add 2 tablespoons lemon juice and stir.

Pour mixture into large cake pan.

Put in refrigerator for about 10 minutes.

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Cut into squares.

Eat with fingers.

Bread

Zucchini Bread

1-cup salad oil

3 cups flour

2 cups sugar

3 level teaspoons cinnamon

3 eggs

1 teaspoon soda

2 cups grated, peeled raw zucchini

½ teaspoon baking powder

Blend oil and sugar.

Beat in eggs one at a time.

Add soda.

Sift dry ingredients together.

Add to first mixture and beat thoroughly.

Pour into 2 greased and flavored 8-1/2 x 4 ½ inch bread pans.

Bake at 325 degrees for 1 hour, or until done.

Add nuts or 2 teaspoons of vanilla (optional).

Lemon Bread

½ cup shortening

½ cup milk

1 cup sugar

11/2 cup flour

Grated rind of 1 lemon

1 teaspoon baking powder

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2 eggs

¼ teaspoon salt

How to Make it

Cream shortening and sugar.

Add lemon rind, eggs and milk.

Sift together flour, baking powder and salt and add to creamed mixture.

Place in well-greased pan.

Bake at 350 degrees for 50 minutes to 1 hour.

Onion Cheese Bread

1 pkg. Yeast

Salt

1 cup warm water

3 cups flour

2 tablespoon sugar

5 tablespoons melted butter

½ cup chopped onions

2 tablespoon paprika

½ cup cheese

How to Make it

Sprinkle yeast in warm water.

Stir until dissolved.

Add sugar, a cup of flour and salt.

Beat thoroughly.

Stir in remaining flour.

Knead until smooth.

Shape dough into ball and place into greased bowl.

Cover and let rise until doubled in bulk.

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Punch down.

Divide in half and let rest for 5 minutes.

Place in greased pan.

Brush with butter.

Sprinkle onion evenly on top.

Punch into surface with finger.

Let dough rise about 45 minutes or until it doubles.

Sprinkle with cheese and paprika.

Bake at 350 degrees.

Raisin Bread

¾ cup milk

½ cup warm water

¼ cup sugar

2 pkg. yeast

1 teaspoon salt

1 egg

¼ cup butter

3-1/2 cup flour

Scald milk, stir in sugar, salt and butter.

Stir yeast in warm water until it is dissolved.

Beat egg. Add to cool milk mixture.

Add yeast.

Add flour and make soft dough.

Let rise about 30 minutes.

Shape into loaf. Let rise double.

Bake into 350 degree oven for 55 to 60 minutes.

Let cool for 10 minutes.

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Turn out on wax paper.

When cool, wrap in wax paper.

Store overnight before slicing.

Oatmeal Bread

1 cup oatmeal uncooked

2 teaspoon shortening

¼ cup brown sugar

2 cups boiling water

2 teaspoon salt

Mix all above ingredients and let stand until luke warm.

Sprinkle 2 packages of yeast over mixture and stir.

Add 2 cups flour mixed with ½ cup dry milk.

Beat 300 strokes.

Add additional 2 cups flour.

Mix well.

Cover and let rise double.

Put in 2 loaf pans.

Cover and let rise until double.

Bake at 350 degrees for 35 minutes.

Use to make rolls, hamburger or hot dog buns.

Brekky Hearts

Defrost 1 loaf frozen bread dough.

Roll dough into a ball.

Pat dough out on a greased cookie sheet

Make a heart shape.

Let rise in warm place until it doubles.

Brush with egg white and bake at 325 degrees until brown.

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Humpty Dumpty Egg

1 slice of bread

Margarine

1 egg

Put margarine in medium skillet and toast bread on one side in melted

margarine.

Turn bread over and cut out circle in middle with a biscuit-cutter.

Put margarine in the hole. Then, crack the egg and put it in the hole and

cook it sunny side up.

Pecan ‘n’ Carrot Bread

1 cup finely grated raw carrot

2 ½ teaspoons baking powder

1 cup brown sugar

1 teaspoon salt

1 teaspoon baking soda

1 ½ cup sifted all purpose flour

1 tablespoon melted shortening

1- cup whole wheat flour

1 cup boiling water

1 cup chopped pecans

2 eggs

How to Make it

Mix carrots, sugar, baking soda and shortening in a large bowl.

Pour on boiling water and stir. Let cool.

Beat eggs with a fork and add to cooled carrot mixture.

Sift in the baking powder, salt, and all-purpose flour. Stir in whole wheat

flour.

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Fold in pecans.

Pour in a greased loaf pan and bake at 350 degrees Fahrenheit for one hour.

Remove from pan and cool on wire rack.

Bread loaf will slice better if allowed to stand, wrapped in foil, overnight.

Hillbilly Bread

2 pkg. dry yeast

¼ cup shortening

¾ cup warm water

2 tablespoon sugar

1 ¼ cup buttermilk

2 tablespoon baking powder

5 cup flour

2 tablespoon salt

How to Make it

Dissolve yeast in water in large mixing bowl.

Add buttermilk, 2-1/2 cups flour, the shortening, sugar, baking powder and

salt.

Blend 30 seconds on low speed. Scrape sides and bottom of bowl.

Stir in remaining flour and beat for 5 minutes. Turn out on floured board.

Divide dough to size, work and place on loaf pan.

Let rise 1 hour.

Heat oven to 425 degrees Fahrenheit. Oven rack should be in lowest

position. Bake loaf 30 to 35 minutes.

Remove and brush with butter.

Gingerbread

1 cup Cooking oil

Pinch of salt

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2 cups all purpose flour

1 teaspoon cinnamon

1 cup sugar

1 teaspoon ginger

3 eggs

1 teaspoon cloves

1 cup molasses

1 cup boiling water

2 teaspoons soda

2 teaspoons hot water

How to Make it

Cream cooking oil and sugar. Add eggs. Blend in molasses. Add soda

dissolved in hot water.

Sift together flour, salt, and spices. Add to creamed mixture and stir well.

Add boiling water.

Turn into a greased and floured 13 x 9 x 2-1/2 inch pan.

Bake a 325 degrees Fahrenheit fo