Crust: 
3/4 Cup Flour 
1/2 tsp. Salt 
1 Small Pkg. Instant French Vanilla Pudding 
3 T. Margarine 
1 Egg 
1/2 Cup Milk 
Beat above ingredients together until smooth.  Pat into greased pie pan. 

Filling: 
1 large can sliced peaches drained (save 3 T. juice) 
Place peaches over the crust. 

Beat Together: 
8 oz. softened cream cheese 
1/2 Cup Sugar 
3 T. juice from peaches 
Spoon over the top of peaches. Bake at 350 degrees about 30 minutes. 
Refrigerate. 

Western Chili from Melody 

2 lbs lean ground beef 
1 large onion chopped 
1- 14 oz can pinto beans in chili sauce 
1- 14 oz can kidney beans 
2- 28 oz cans whole tomatoes chopped 
1- 14 oz can tomato sauce 
2 Tbl. season salt 
1 tsp. black pepper 
1/2 tsp. white pepper 
1 tsp. garlic powder 1/4 tsp. ground cumin 
3 Tbl. chili powder (Gebhardts is really good) 
1 tsp. cayenne 

Brown meat with season salt, drain to get rid of the any grease. Place in 8-10 qt pot. Add onion and cook until tender. Add remaining ingredients and spices, stir well to blend everything. Simmer for 2 1/2 hours over very low heat. 

Thai Salad from Smurf 

450g  pork tenderloin or chicken breast fillets 
2 Tbl vegetable oil 
3 garlic cloves, skin and chop 
175g snowpeas 
1 stalk lemongrass (use only 3cm bulb section) slice thinly 
1 kaffir lime leaf (slice, optional) 
1 red pepper, de-seed and cut into thin strips 
1 large carrot, cut into thin strips 
Rind and juice of 1 lime 
2 Tbl fish sauce 
1 head of chinese white cabbage (pak choy) tear leafy part into bite size pieces 
Small bunch of mint leaves, trim 
A small bunch of coriander leaves, trim 
 

GARNISH: 

Toasted sesame seeds (optional) 
Bird’s eyes chilies, de-seed, and thinly slice 
 

1) Finely shred the meat. Heat the oil in a wok or frying pan until very hot and cook the meat and half the garlic over high heat until cooked through. Add the snowpeas, remaining garlic, lemongrass and kafir lime leaf and stir fry for 1 min. 

2) Remove from heat and add remaining ingredients except chinese white cabbage, mint and coriander. Toss together. 

3) Toss chinese white cabbage, mint, coriander leaves w/the meat. Sprinkle w/sesame seed and chilies. Serve while the meat is just warm. 

Peanut Butter Cookies from Grace Lentz 

Cream together: 
1/2 cup of peanut butter 
1/2 cup of shortening 
Then add Gradually 
1/2 cup of regular sugar 
1/2 cup of brown sugar and 1 well beaten egg 
Mix until creamed thoroughly then 
Make a flour mixture and have it mixed well 
Add a little at a time 
mixture is 
1 1/4 cups of sifted flour 
add to the flour 
1/2 teaspoon baking powder 
3/4 teaspoon baking soda 
1/2 teaspoons of salt 
Chill 
You can really get your hands in this one so make sure they are clean.  It is fun to form with your hands.  Form into Balls One inch in diameter and place on lightly greased and floured baking sheet.  You can use a floured fork to flatten.  Make a criss-cross pattern if you wish. Put in 375% oven for 8 to 10 minutes.  Makes 3 to 4 doz 

Marvelous Chocolate Chip Cookies from Dee Bixby

2 1/4 C. flour
1 tsp. baking soda
1/2 tsp. salt
1 C. butter (melted)
3/4 C. brown sugar
3/4 C. sugar
1 tsp. vanilla
2 eggs
2 C. chocolate chips
1 C. chopped nuts (optional)
2 Tbs. water

Combine dry ingredients and set aside. Cream butter, sugars, eggs and vanilla till smooth.. Add dry ingredients and mix well. Add water and mix well again. Bake at 375 degrees 9 - 11 min. on ungreased cookie sheet.
 

 

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