(Substitutions Continued from last week)

1 c. Molasses:
Mix 3/4 cup brown sugar and 1 teaspoon cream of tartar
1 T. Mustard--prepared:
Mix together 1 tablespoon dried mustard, 1 teaspoon water, 1 teaspoon vinegar and 1 teaspoon sugar
1/2 c. grated Parmesan cheese:
1/2 cup grated Asiago cheese
OR
1/2 cup grated Romano cheese
1 c. Ricotta:
1 cup dry cottage cheese
OR
1 cup silken tofu
1 T. Rum:
1/2 teaspoon rum extract, plus enough water to make 1 tablespoon
1/4 t. Saffron:
1/4 teaspoon turmeric
1 c. Shortening:
1 cup butter
OR
1 cup margarine minus 1/2 teaspoon salt from recipe
1 c. Sour cream:
1 cup plain yogurt
OR
1 tablespoon lemon juice or vinegar plus enough cream to make 1 cup
OR
3/4 cup buttermilk mixed with 1/3 cup butter
1 c. Sour milk:
1 tablespoon vinegar or lemon juice mixed with enough milk to make 1 cup: Let stand 5 minutes to thicken
1/2 c. Soy sauce:
4 tablespoons Worcestershire sauce mixed with 1 tablespoon water
Stock--beef or chicken 1 cup 1 cube beef or chicken bouillon dissolved in 1 cup water
Sweetened Condensed Milk
1/3 c. hot water
3/4 c. sugar
1/4 c. butter
1 c. dry powdered milk
Place hot water, sugar, and butter in a saucepan over medium heat and bring to a boil, stirring constantly. Let bubble for 30 seconds. Remove from heat and cool. Put cooled mixture in a blender and add powdered milk. Blend until smooth. Makes 1 cup. Refrigerate.
1 c. Vegetable oil--for baking:
1 cup applesauce
OR
1 cup fruit puree
1 c. Vegetable oil--for frying:
1 cup lard
OR
1 cup vegetable shortening
1 t. Vinegar:
1 teaspoon lemon or lime juice
OR
2 teaspoons white wine
1 c. Wine:
1 cup chicken or beef broth
OR
1 cup fruit juice mixed with 2 teaspoons vinegar
OR
1 cup water
1 (.25-ounce) package Yeast-active dry:
1 cake compressed yeast
OR
2 1/2 teaspoons active dry yeast
1 c. Yogurt:
1 cup sour cream
OR
1 cup buttermilk
OR
1 cup sour milk

The following are a few “Make Your Own Mixes” that you can substitute for the mixes you buy at the store and you can control what goes into them.

Homemade Burger “Helper”
2 cups nonfat dry milk
1 cup cornstarch
2 tbsp onion flakes
1/4 cup chicken or beef bouillon powder
1 tsp each dried basil, thyme, black pepper, parsley, garlic powder
Mix the above ingredients and store in an air-tight container. (Developed by Colorado State University Cooperative Extension)
Recipes using Burger Helper (each serves 4 to 6)
Chili Tomato Mac: Brown some ground beef or turkey and drain fat. Add one cup water, 1-1/2 cups uncooked macaroni, 2 cans chopped tomatoes, 1 tbsp. chili powder, ½ cup of Burger Helper mix. Cover and simmer for 20 minutes or until macaroni is tender.
Hamburger Stroganoff: Brown some ground beef or turkey and drain fat. Add 2 cups water, ½ cup Burger Helper mix, 2 cups uncooked egg noodles, stir well. Bring mixture to a boil, reduce heat, cover and simmer for 15 - 20 minutes or until noodles are tender. Top with ½ cup sour cream or plain yogurt. Serve immediately.
Hearty Potato Casserole: Brown some ground beef or turkey and drain off the fat. Add 3/4 cup water, 6 peeled potatoes (sliced very thin), one cup of frozen mixed peas and carrots and ½ cup plus 1 Tbsp Burger Helper. Cover and simmer 20 - 30 minutes or until potatoes are tender. Uncover, stir, and cook until excess water is evaporated.
Skillet Lasagna: In a large skillet, brown ground beef, drain off the fat. Add ½ cup Burger Helper, 1 chopped onion, 2 cups water, 16 ounce can of tomato sauce, 3 cups dry noodles and 1/4 cup Parmesan cheese. Bring to a boil, reduce heat and simmer for 15 minutes, stirring until thickened. Top with 2 cups mozzarella cheese five minutes before serving; turn off heat, stop stirring, and allow cheese to melt. (Courtesy of Colorado Cooperative Extension)

Taco Seasoning
2 tsp instant minced onion
1 tsp salt
1 tsp chili powder
½ tsp cornstarch
½ tsp crushed dried red pepper
½ tsp garlic powder
1/4 tsp dried oregano
1/2 tsp ground cumin
Combine all ingredients until evenly distributed. Store in an airtight container.

White Sauce Mix
2 cups dried milk
1 cup all purpose flour
2 tsp salt
1 cup butter, margarine, or oil
Combine dry milk, flour and salt. Mix well. With a pastry blender, cut in butter, margarine or oil until mixture resembles fine crumbs. Put in an airtight container, store in refrigerator and use within 2 months. To make white sauce: combine ½ cup white sauce mix, 1 cup cool water, cook over low heat until smooth, stirring constantly. Season as desired, makes about 1-1/2 cups sauce.

Pudding Mix
1-1/2 cup sugar
2-3/4 cup dry milk
3/4 cup cornstarch
1 tsp salt
Combine all ingredients and stir until well blended. Store in tightly covered container. Makes about 24 servings of pudding. Keep mix on hand and you’ll always be able to fix a good dessert or snack fast.

Vanilla or Chocolate
Pudding from Mix
1-1/4 cup pudding mix
2-1/2 cups water
1 egg, beaten
1-1/2 tsp vanilla
1 tbsp margarine (optional)
Combine pudding mix and water in saucepan. Cook over medium heat, stirring constantly, until thickened. Add margarine and remove from heat. Stir some of the hot mixture into the beaten egg, then blend this mixture into the pudding and cook one minute. Remove from heat and add vanilla, pour into dessert dish. Serve warm or chilled. Makes six servings. For chocolate pudding, add 1/4 cup cocoa.

Condensed Soup Mix
2 c Nonfat dry milk
3/4 c Cornstarch
2 tb Dried minced onion flakes
1/2 ts Pepper
1/4 c Instant chicken bouillon (Or other flavor)
1 t Crushed basil -- optional
1 t Crushed thyme -- optional
Combine all ingredients, mixing well. Store in airtight container. This makes 3 cups of mix, the equivalent to about 9 cans of soup.
To use: combine 1/3 cup of mix with 1 1/4 cups of water in saucepan. Cook and stir until thickened or add mix and water to browned and drained casserole meat and cook in skillet or saucepan with other casserole ingredients or use instead of canned soup in any casserole.
This mix has about 1/3 the calories and sodium as purchased condensed soup.

How many times have you gotten out a recipe ready to make your favorite dish or try a new one and found that you didn’t have some of the ingredients. This week’s issue is dedicated to some common substitutes that could come in handy the next time this happens.
Eggs Substitutions
Replacing more than two eggs will change the integrity of a recipe. For recipes that call for a lot of eggs, like a quiche, use pureed silken tofu. Because egg substitutions add moisture, you may have to increase baking times slightly.
Replace 1 large egg with one of the following:
3 tablespoons unsweetened applesauce - (or other fruit puree) + 1 teaspoon baking powder
OR
1 tablespoon flax meal + 3 tablespoons hot water
(Let stand, stirring occasionally, about 10 minutes or until thick. Use without straining.)
OR
4 tablespoons pureed silken tofu + 1 teaspoon baking powder
OR
1 tablespoon plain agar powder dissolved into 1 tablespoon water. Beat, chill for 15 minutes and beat again.
Buttermilk Ranch Dressing
Yield: about 1 1/2 cups. Keeps for a week, covered in the fridge
1 cup buttermilk
1/2 cup mayonnaise
1 teaspoon lemon juice
1/8 teaspoon paprika
1/4 teaspoon mustard powder
1/2 teaspoon salt
1/8 teaspoon black pepper
1 Tbsp chopped fresh parsley
1 teaspoon chopped fresh chives
1/4 teaspoon dry dill - (or a teaspoon chopped, fresh)
In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients, adjusting for taste.
Makes about 1 1/2 cups. Keeps for a week, covered in the fridge.

1 t. Allspice:
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1 t. Arrowroot starch:
1 tablespoon flour
OR
1 teaspoon cornstarch
Baking Powder
Yield: 1 2/3 cups
1/3 cup baking soda
2/3 cup cream of tartar
2/3 cup arrowroot starch
1 c. Beer:
1 cup nonalcoholic beer
OR
1 cup chicken broth
Brown Sugar
1 pound granulated sugar
3 ounces molasses - by weight
Place the sugar and molasses into the bowl of a food processor and process until the molasses is completely incorporated into the sugar, approximately 1 minute. If necessary, stop and scrape down the sides of the bowl. Place in an airtight container and store for up to a month
1 c. Butter (salted):
1 c. margarine
OR
1 c. shortening plus 1/2 teaspoon salt
OR
7/8 cup vegetable oil plus 1/2 teaspoon salt OR
7/8 cup lard plus 1/2 teaspoon salt
1 c. Butter (unsalted):
1 cup shortening
OR
7/8 cup vegetable oil
OR
7/8 cup lard
1 c. Buttermilk:
1 cup yogurt
OR
1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup
1 oz. Chocolate (semisweet):
1 (1-ounce) square of unsweetened chocolate plus 4 teaspoons sugar
OR
1 ounce semisweet chocolate chips plus 1 teaspoon shortening
1 oz. Chocolate (unsweetened):
3 tablespoons unsweetened cocoa plus 1 tablespoon shortening or vegetable oil
1/4 c. Cocoa:
1 (1-ounce) square unsweetened chocolate
1 c. Corn syrup:
1 1/4 cup white sugar plus 1/3 cup water
OR
1 cup honey
OR 1 cup light treacle syrup
1 c. Cream (half and half):
7/8 cup milk plus 1 tablespoon butter
1 c. Cream (heavy):
1 cup evaporated milk
OR
3/4 cup milk plus 1/3 cup butter
1 c. Cream (light):
1 cup evaporated milk
OR
3/4 cup milk plus 3 tablespoons butter
1 c. Cream (whipped):
1 cup frozen whipped topping, thawed
1 c. Cream cheese:
1 cup pureed cottage cheese
OR
1 cup plain yogurt, strained overnight in a cheesecloth
1 t. Cream of tartar:
2 teaspoons lemon juice or vinegar
1 c. Crème fraiche:
Combine 1 cup of heavy cream and 1 tablespoon of plain yogurt. Let stand for 6 hours at room temperature
1 whole Egg:
1/4 cup silken tofu pureed
OR
3 tablespoons mayonnaise
OR
half a banana mashed with 1/2 teaspoon baking powder
OR
1 tablespoon powdered flax seed soaked in 3 tablespoons water
1 c. Evaporated milk:
1 cup light cream
1 c. Fats for baking:
1 cup applesauce
OR
1 cup fruit puree
1 c. Flour--Bread:
1 cup all-purpose flour plus 1 teaspoon wheat gluten (available at health food stores & some supermarkets)
1 c. Flour--Cake:
1 cup all-purpose flour minus 2 tablespoons
1 c. Flour--Self-Rising:
7/8 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt
1 t. Ginger--dry:
2 teaspoons chopped fresh ginger
1 c. Honey:
1 1/4 cup white sugar plus 1/3 cup water
OR
1 cup corn syrup
OR
1 cup light treacle syrup
1 t. Hot pepper sauce:
3/4 teaspoon cayenne pepper plus 1 teaspoon vinegar
1 c. Ketchup:
1 cup tomato sauce plus 1 teaspoon vinegar plus 1 tablespoon sugar
1 c. Lard:
1 cup shortening
OR
7/8 cup vegetable oil
OR
1 cup butter
Lemon grass 2 fresh stalks 1 tablespoon lemon zest
1 t. Lemon juice:
1/2 teaspoon vinegar
OR
1 teaspoon white wine
OR
1 teaspoon lime juice
1 t. Lemon zest:
1/2 teaspoon lemon extract
OR
2 tablespoons lemon juice
1 t. Mace:
1 teaspoon nutmeg
1 c. Mayonnaise:
1 cup sour cream
OR
1 cup plain yogurt
1 c. Milk--whole:
1 cup soy milk
OR
1 cup rice milk
OR
1 cup water or juice
OR
1/4 cup dry milk powder plus 1 cup water
OR
2/3 cup evaporated milk plus 1/3 cup water

Stuffed Steak Roll
(American)
1/2 lb Boneless Top Round (Meat should be 1/2-inch thick)
1 t. Kitchen Bouquet
4 t. Water
2 t. Butter or Margarine
1 tb Butter Or Margarine
2 t. Unbleached Flour
1/2 c Cornbread Stuffing Mix
1/2 c Water
2 tb Shredded Carrot
2 t. Dry Sherry
2 ea Green Onions, Sliced
1 t. Kitchen Bouquet
1 t. Water
1/2 t. Instant Beef Bouillon
Use meat mallet to pound the steak to 1/4-inch thickness. In a 2-cup measure micro-cook 4 t. water and 1 T. butter or margarine, uncovered, on 100% power about 45 seconds or until butter is melted. Stir in stuffing mix, carrot and green onion. Spread mixture to within 1/2-inch of the edge of the meat. Roll up jelly-roll style starting with the narrow end. Tie steak with string or use wooden picks to secure. Place meat, seam side down, on a nonmetal rack in a shallow baking dish. Micro-cook, uncovered, on 50% power for 4 minutes. Meanwhile, stir together 1 t. water and 1 t. kitchen bouquet. Brush over the meat roll. Turn meat roll over. Brush again with kitchen bouquet mixture. Micro-cook, uncovered, on 50% power for 4 to 7 minutes more or till meat is done, rotating dish every 2 minutes. For the sauce, in a 2-cup measure micro-cook 2 t. butter or margarine, uncovered, at 100% power for 30 to 45 seconds or until butter is melted. Stir in flour. Add 1/2 c water, sherry. 1 t. kitchen bouquet, and beef granules; mix well. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Slice meat roll into 1/2-inch thick slices. Remove string or wooden picks. Serve sauce with meat.

Beef Pastry
(African)
1 large onion chopped
1 Lb very lean ground beef
2 T. olive oil
1 1/2 cups water
salt and pepper
1/2 cup chopped nuts (almonds or walnuts) optional
1 stick of butter (melted)
1 egg
1/2 cup milk
1 package frozen Filo dough sheets (thawed)
Saute the onion in the oil until it changes color to dark yellow.
Add the meat and brown it then add the water, salt and pepper and let it cook until all the water has evaporated. If you decide to use nuts add them at this time.
Open the Filo dough package and divide the sheets in half (they are usually sheets of 10x20” rectangles, you want to end up with 2 stacks of 10x10 sheets.
In a greased 9x12x3” baking dish layer 2 to 3 sheets at a time and sprinkle them with a few drops of the melted butter, and so on until you finish the first half of the sheets. Spread the meat and nut mixture on it and start doing the same thing with the other half of the sheets. Don’t worry about spreading the butter on the sheets.
When you finish with all the dough cut the feteer in 2x1” squares with a sharp knife.
Mix together the left-over melted butter, the egg and the milk and a pinch of salt (not much) beat it with fork. At this point, if
you want, you can wrap the dish in plastic wrap and refrigerate until 1/2 hr before it is time to eat.
Pour the egg mixture gently over the feteer and bake, uncovered, in a 375º oven for about 20 minutes or until the milk is absorbed and the feteer turns gold yellow.

Wiener Schnitzel
(German)
4 slices top round of calf (or beef)
salt
flour
1 egg
dry bread crumbs for coating
1 fresh lemon
butter
Lightly tenderize each schnitzel, salt on both sides, dip into flour on both sides, tap off excessive flour, dip into lightly beaten egg and then in the bread crumbs, covering both sides. Heat butter in pan, brown meat on both sides until golden brown in color. Serve with slices of lemon. Serve with potatoes and green tossed salad.

Chicken Cacciatore
(Italian)
broiler chicken (cut up)
1/2 cup olive oil
1 onion (sliced)
3 1/2 cups canned tomatoes
1 clove garlic
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup white wine
oregano (optional)
basil (optional)
Brown chicken in oil. Add onion and cook until tender but not brown. Add everything else except wine. Cover and simmer for 20-25 minutes. Add wine and cook for 5 more minutes. Remove garlic before serving.

Carrot Salad
(Israeli)
4 carrots
1 handful raisins
1/4 cup fresh orange juice
1/2 t.. sugar
Peel and grate carrots. Mix in a bowl with raisins and orange juice. Add sugar to taste.

Chinese Barbecued Pork
3 pounds boneless pork butt
Marinade:
1/4 cup soy sauce
2 tablespoons dry sherry
1 tablespoon honey
1 tablespoon sugar
1 tablespoon minced garlic
1 tablespoon bean sauce
2 tablespoons hoisin sauce
1 teaspoon five-spice powder
Basting Glaze:
1/4 cup honey
1/4 cup boiling water
Cut the pork butt in half, then slice each half into 3/4inch thick strips. (You should have about 12 strips). Place the pork in a nonreactive bowl. Combine the marinade ingredients in a small bowl and pour over the pork strips. Turn the meat to evenly coat, then cover, refrigerate, and marinate at least 3 hours or up to overnight, turning the meat occasionally.
Preheat oven to 350 degrees F. Arrange a rack in a large roasting pan, and fill the pan with 1/4 inch of water. Remove the pork from the marinade and arrange on the rack. Roast for 45 minutes. Meanwhile, combine the honey and boiling water in a small bowl. After 45 minutes, brush the pork strips with the glaze, increase the oven to 425 degrees F, and roast for another 15-20 minutes, brushing with the glaze every 5 minutes. When pork is cool enough to handle, slice across the grain into 1/2inch slices and arrange on a platter to serve.

Cherry Cake
French
1-1/2 cups milk
4 eggs
1/2 cup all-purpose flour
1/4 cup sugar
2 teaspoons vanilla extract
2 to 3 cups fresh black sweet cherries, pitted; or
drained, canned, pitted Bing cherries; or frozen
sweet cherries, thawed and drained
confectioners’ (powdered) sugar
Preheat the oven to 350 degrees. To make the batter in a blender, combine the milk, eggs, flour, sugar and vanilla in the blender jar, and whirl them at high speed for a few seconds. Turn the machine off and scrape down the sides of the jar with a rubber spatula, then blend again for about 40 seconds. To make the batter by hand, stir the flour and eggs together in a large mixing bowl, and slowly stir in the milk, sugar, and vanilla extract. Beat with a whisk or a rotary or electric beater until the flour lumps disappear and the batter is smooth.
Pat the cherries completely dry with paper towels, then spread them evenly in a shallow, buttered baking dish or pan that holds 5 to 6 cups and is about 2” deep. Pour in the batter. Bake on the middle shelf of the oven for 1-1/2 hours, or until the top is golden brown and firm to the touch. Dust lightly with confectioners’ sugar, and serve the clafoutis while it is still warm.

Dainty Peanut Butter Cookies
1 3/4 c. flour
1 t. soda
1/2 t. salt
1/2 c. butter
1/2 c. peanut butter
1/2 c. packed brown sugar
1 egg
2 T. milk
1 1/2 t. vanilla
1 pkg. chocolate star candies
1/2 c. sugar
Sift dry ingredients. Cream butter, peanut butter and sugar. Add egg, milk, and vanilla. Blend in sifted ingredients. Shape into balls, roll in small bowl of sugar, place on baking sheet.
Bake 8 min. at 375º. Remove and place chocolate star in center and press down.
Back in oven about 3 min. or until cookie is done.

Ginger Snaps
3/4 c. Crisco
1 c. sugar
1/4 c. light molasses
1 beaten egg
2 c. sifted flour
2 t. soda
1/4 t. salt
1 t. cinnamon
1 t. cloves
1 t. ginger
Cream shortening and sugar; add molasses and egg; beat well. Sift dry ingredients, add dry ingredients to shortening mixture and mix well. Roll in small balls; dip into sugar, place 2 inches apart on a greased cookie sheet. Bake 9 min (or so) at 375 degrees.

Date Pinwheels
1 pound dates, pitted and chopped
1/2 cup water
1/2 c. granulated sugar
1/2 c. butter or margarine
1/2 c. brown sugar
1/2 c. granulated sugar
1 egg
1/2 tsp. vanilla
1 3/4 cups sifted enriched flour
1/2 tsp soda
1/2 tsp salt
1 c. chopped nuts
Combine dates, water and 1/2 cup granulated sugar in saucepan. Cook until thick, stirring constantly. Cool. Thoroughly cream butter and sugars; add egg and beat well. Add vanilla. Sift dry ingredients. Add to creamed mixture, stir until smooth. Divide dough in half; roll one part on well floured surface till 1/4 inch thick. Combine date mixture and nuts; spread half of filling evenly over dough. Roll like a jelly roll; wrap in waxed paper with open edge of roll on bottom. Repeat with remaining dough and filling. Chill rolls till firm. Cut in 1/4 inch slices. Place on lightly greased baking sheet. Bake in hot oven (400) 8 to 10 minutes. Makes 5 dozen

Date-Butterscotch Cookies
1/2 c. shortening
2 cups brown sugar
2 well beaten eggs
1 tsp vanilla
3 1/2 cups sifted flour
1 tsp soda
1 tsp cream of tartar
1/2 tsp salt
1 to 2 Tablespoons water
Cream shortening and sugar; add eggs and vanilla. Sift dry ingredients; add to creamed mixture alternately with water; mix well. Form in roll; 1 1/2 inches in diameter; wrap in waxed paper. Chill well. Slice. Arrange half the slices on greased cooky sheet. Place 1 tsp. mixture on each; top with remaining slices; press edges together with fork. Bake in moderate oven (350) for 10 min. Makes 5 doz. cookies. May be baked without filling.
Filling:
1 lb. dates, pitted and chopped
1/2 c. brown sugar
1/2 c. water
Cook until thick.
Add 1/2 c. broken nuts and cool.

Date Coconut Balls
3/4 c. sugar
1/2 c. butter
1 egg beaten
1 T. milk
1 c. dates, cut up
1 t. vanilla
2 c. Rice Crispies
Coconut
Heat a fry pan over medium heat. Add sugar, butter, egg, milk and dates and cook for 2 minutes, stirring constantly. Add vanilla and Rice Crispies. Cool. Make into 1 1/2 inch balls and roll in coconut. Drop on wax paper.

Chocolate Chip Cookie - Chewy
2 sticks unsalted butter (butter melts faster and spreads out the cookie)
2 1/4 cups bread flour (using this type of flour will help more moisture stay in the cookie)
1 t. kosher salt (doesn’t add a metallic taste to food)
1 t. baking soda
1/4 cup sugar
1 1/4 cups brown sugar (using more brown sugar than white helps make the cookie chewy. The darker the brown sugar the chewier it will be because it will attract the moisture from the air.)
1 egg
1 egg yolk (egg whites dry out baked goods)
2 T. milk
1 1/2 t. vanilla extract
2 c. semisweet chocolate chips
Heat oven to 375º F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixers’ work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 T. milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets using a #20 ice cream scooper, six cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Remove from pan immediately and cool completely on cooling rack. Store in an airtight container.

Hamantashen
1 cup sugar
1/4 pound butter
3 eggs
1 teaspoon vanilla
2 1/2 cups flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon grated orange rind
assorted fruit preserves
Cream sugar and butter together. Add eggs and vanilla. Set aside.
In a separate bowl, combine flour, baking powder, salt, and orange rind. Add to sugar mixture and knead lightly until smooth.
Refrigerate for 1 hour.
Preheat oven to 350º F. Lightly grease 2 cookie sheets.
Roll out dough to 1/8-inch thickness and cut into 3-1/2 inch rounds.
Put a heaping teaspoon of your favorite fruit preserve in the center of each dough round.
Fold up the sides of the dough to form a triangle, pinching the edges well to hold the shape. Place hamantashen on cookie sheets. Bake for 20 minutes.

Peanut Bars
3 c. flour
1 c. butter
1 1/2 c. brown sugar
1/4 t. salt
Mix like pie crust. Pat mix into jelly roll pan. Bake 10 min. at 375º.
Melt together:
12 oz. butterscotch chips
3 T. butter
3 T. water
Add 1/2 c. Karo syrup
Pour this mixture on top of baked crust. Sprinkle with
2 c. salted peanuts.

Reeses Peanut-butter Bars
1 pkg. crushed Graham crackers
2 2/3 cup powdered sugar
1 c. peanut butter
1 c. melted oleo
Mix ingredients well and spread in greased 9x13 pan.
Frosting
1/4 c. oleo
1/4 c. milk
1 c. white sugar
1/2 c. milk chocolate chips
Bring first three ingredients to a full boil. Remove from heat and add chocolate chips. Stir until melted. Pour over peanut butter mixture.

Fast Bars
1 pkg. yellow cake mix - in bottom of jelly roll pan. Pour on 1 stick melted oleo.
1 layer small marshmallows
1 c. choco. chips or any other kind.
Cover with Special K or other breakfast food flakes.
1 can sweetened condensed milk
Drizzle over top.
Bake 25 min. at 350º F.