2 c. flour
1 c. shortening
dash salt
Pastry blend.

2 T. sugar
1 1/2 Corn Starch
Blend very good so don't have to handle
feel if too rich  (more moist)
add approximately 1/4 c. more flour

1/3 c. milk
1 egg yolk
blend together

Add milk and yolk and kind of fold it in with a big fork or knife. Don't work much at all. Divide into three. Flour surface and put into ball and roll around. Flour under if sticks. Shape into pan and flute edges. Bakes better if frozen.

1/2 bag of brown lentils, sorted and washed
1 large onion chopped
3-4 carrots diced
3-4 celery stalks, diced
2 medium potatoes, cubed
3 bay leaves
3 cloves
thyme to taste (start with one-half teaspoon)
2 cans of bee or chicken stock (or bouillon cubes)
2 cans of diced tomatoes
ground cumin to taste (start with one-half teaspoon)
1 bunch of cilantro, chopped, stems removed
lemon juice

In a large pot, cover the lentils with cold water and bring to a boil.
Add the chopped vegetables, bay leaves, cloves, thyme and stock and simmer until all vegetables and lentils are cooked
Add the tomatoes and cumin and heat through
Adjust the seasoning
Just before serving, and the cilantro (do not allow to boil, boiling takes away taste for guest)
Serve hot with lemon juice to taste

1 pound ground beef or sausage
1/2 cup chopped onion
1 clove garlic, minced
1 16-ounce can tomatoes, cut up
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
2 teaspoons dried basil, crushed
1 teaspoon salt
8 ounces lasagna noodles
1 tablespoon cooking oil
2 eggs
2 1/2 cups cottage cheese
3/4 cup grated Parmesan cheese
2 Tablespoons dried parsley flakes
1 pound mozzarella cheese

oven 375 degrees
Cook meat, onion and garlic till meat is browned.  Drain fat.  Stir in the undrained tomatoes and next 4 ingredients.  Cover; simmer 15 minutes, stirring often.  Meanwhile, cook noodles till tender in boiling salted water with cooking oil added to water.  Drain; rinse noodles.  Beat eggs; add cottage cheese, 1/2 cup of the Parmesan, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.  Layer half of the noodles in a 13x9x2-inch baking dish; spread with half of the cottage filling.  Add half of the mozzarella cheese and half of the meat sauce.  Repeat layers.  Sprinkle remaining Parmesan atop.

Bake in a 375 oven for 30 - 35 minutes or till heated through...( Or, assemble early and refrigerate; bake 45 minutes or till hot.)  Let stand 10 minutes.  Makes 10 servings.

• 4 tablespoons butter
• 1/4 cup honey
• 1/4 cup packed light brown sugar
• 2 cups quick cooking oats (must be quick oats)
• 1 cup rice krispies cereal
• 1/2 teaspoon vanilla extract
• 1/4 cup mini chocolate chips

1. Toast the oats in the oven (350 degrees for 4-7 minutes) and let cool before using them in the recipe.
2. Lightly coat a 9X11-inch pan with cooking spray and set aside. If you don't have a pan that size, use a similar sized pan, like a 8X12-inch. This recipe is a bit small for a 9X13-inch pan but if that's all you have, just pack the granola bar mixture into a smaller portion of the pan - the mixture doesn't spread so that should work fine.
3. In a large bowl, stir together the oats and rice krispies. Set aside. In a small saucepan, combine the butter, honey and brown sugar. Cook over medium heat until the butter melts and the mixture comes together, stirring frequently. Cook at a simmer (so the mixture is lightly bubbling) for 2 minutes. Remove from the heat and stir in the vanilla.
4. Pour the wet mixture over the oats/rice krispies and mix with a wooden spoon until evenly moistened. Press the mixture into the prepared pan, pressing down very firmly. If the mixture isn't pressed down well enough, the bars will be crumbly once they cool. Sprinkle the mini chocolate chips on top. Press lightly if you want them to stick to the bars. Mine tended to fall off, which was just fine since there were a lot of little fingers ready to eagerly pick them up and eat them anyway.
5. Let the bars cool for at least 2 hours at room temperature. Cut into rectangles. Store well covered at room temperature for 2-3 days.

Mix together 1 c buckwheat, 1 1/2 c whole wheat flour, 4 t baking powder, 3 T brown sugar, 1 t salt, 2 t cinnamon, 1/2 c pealed and chopped apples, in separate bowl whisk 2 eggs, 2 1/2 c milk, 2 T oil and add to dry ingredients. Stir just til incorporated...don't worry about lumps.