Cream of Broccoli Soup

Mix until smooth
1 can cream of chicken
1 can cream of celery
2 cups milk
2/3 cup half and half
3/4 tsp salt
1/8 tsp pepper

Cook in 1 T. butter until tender.
1/2 cup celery
1/2 cup chopped onion

1 large pkg. frozen broccoli and cauliflower. Steam until done. Combine all above ingredients and heat through.

Pie crust

1/3 cup lard
1/3 cup shortening

Cut into flour and salt.

2 cup flour
1 tsp salt

10 T ice water. Add slowly to flour mixture and knead softly. 

Pecan Pie

1 cup white corn syrup
1 cup dark brown sugar
1/3 cup melted butter
1 heaping cup shelled pecans
3 whole eggs - beaten
Dash of vanilla and a pinch of salt. Mix well and pour in 9" unbaked pastry. Bake at 400 for 10 min. and 350 for another 25-35 min.

Chocolate Nut Bars (Brownies)

Mix together in large bowl.
2 2/3 cups flour
1 cup cocoa
1/2 tsp. salt

 Blend with mixer and add dry ingredients.
4 eggs
3 1/2 cups sugar
1 1/3 cups melted shortening
1 cup evaporated milk
4 tsp. vanilla

Add 1 cup nuts of choice. Bake in greased jelly roll pan or 10x13 at 375 for 15 to 20 min. Do not overbake.

Pancakes

1 1/4 cups flour
1 T. baking powder
1 T. sugar
1/2 tsp. salt
1 egg
1 cup milk
2 T. salad oil

Waffles

2 eggs - separate and beat whites until stiff  - set aside

Combine
1 3/4 cup flour
1 T. baking powder
1/2 tsp. salt

In separate bowl combine
2 egg yolks
1 1/4 cups milk
1/2 cups oil

Add to dry ingredients. Gently fold egg whites in. Makes 8 small waffles. 

Chocolate Chip Date Cake

1 cup chopped dates
1 1/2 cup boiling water
1 tsp. soda

Pour water over dates. Add soda and cool.

1 1/2 cups shortening
2 eggs beaten
1 cup sugar

Cream together and add to the date mixture.

1 1/2 cup + 3 T. flour
1/2 tsp. salt
3/4 tsp. sugar

Sift together and combine with date mixture.

Put in greased 9x13 or 10x15 pan and sprinkle over the top with 1/2 cup of each: brown sugar, pecans or walnuts and chocolate chips. Bake at 350.

Taco Soup

1 lb. ground beef (brown and drain)
2 can cream of potatoes soup
1 can beef bouillon
1 pkg. taco seasoning
2 15 oz. cans pinto beans - drained
1 20 oz. can diced tomatoes
1 8 oz. can tomato sauce
1 small can corn - drained
1 16 oz. frozen California blend veggies

Simmer until veggies are tender. Serve over tortilla chips and sprinkle with grated cheese of choice.

Clam Chowder
2 cans  (6.5 oz. clams - minced or chopped)
1 cup finely chopped onions
2 cups diced potatoes
1 cup diced celery

Drain juice from clams and pour over veggies in heavy saucepan. Add enough water to barely cover veggies. Simmer until tender about 30 min. Make rous with 3/4 cup butter and 3/4 cup flour. Slowly add 2 qts. milk and 1 cup cream. Stir with whisk while heating through. Combine with undrained vegetables and clams. Add 1 1/2 tsp salt and 1/2 tsp sugar. Heat through. Just before serving add 2 T vinegar.