Blend powdered sugar and 1/4 c peanut butter together with a fork until crumbly. Sprinkle 1/3 of mixture into pie crust. Prepare pudding as directed. Mix remaining 1/4 c peanut butter into pudding. Pour into pie crust. Sprinkle 1/2 of remaining sugar/peanut butter mixture on pudding. Top with whipped topping. Sprinkle remaining sugar/peanut butter mixture on whipped topping. Refrigerate until time to serve.

1 c shortening
1 c sugar
1 t vanilla
1 t salt
3 c old-fashioned oatmeal
1 c brown sugar
2 eggs
1 1/2 c flour
1 t baking soda
1/2 c chopped walnuts or peanuts (optional)

Cream shortening and sugars, add eggs and beat. add remaining ingredients. Blend well and bake 8-10 minutes. Should be slightly gooey when they come out of the oven.

Cut shortening into flour and salt until mixture is fine crumbs. Combine slightly beaten egg, vinegar, and water. Sprinkle over dry ingredients. Mix. Let stand 10 minutes before rolling. Makes double crust.

Drain spinach and cooked broccoli. Squeeze excess moisture from spinach. Mix vegetables with ricotta cheese, minced garlic, herbs, Parmesan, and flour. Spread a layer of sauce in 9×13 dish, then a layer of noodles, then 1/2 of ricotta mixture, and 1/2 of mozzarella. Repeat layers, top with a final layer of sauce and sprinkle with Parmesan. Bake at 350° for 45 minutes. Cool for 15 minutes before serving.

Melt margarine in small sauce pan. Add flour, stirring constantly. Add tomato juice and milk. Add sugar and salt to taste. If it separates, add a pinch of baking soda to correct.

Cook carrots, celery, and onions in broth until tender, about 20 minutes. Add potatoes and cook 5 minutes. In a small saucepan, heat milk and margarine over low heat until margarine is melted. Add flour while stirring constantly to make a smooth white sauce. Add white sauce to vegetables and broth. Bring to boil. Lower heat and add cheese. Stir until cheese is melted. Do not return to boil after cheese is added.

Sift flour, cornmeal, and salt together. Slowly add dry ingredients to boiling water, stirring constantly to prevent lumps. When well blended, cover and cook over low heat for about an hour. Stir occasionally to prevent sticking. Pour into bread pans and chill thoroughly. Cut in slices 1/4″ thick and fry on griddle or in shallow oil until golden brown on both sides. Serve with syrup, apple butter, or tomato gravy.

Mix all ingredients except raisins until well-coated. Bake in slow oven until toasted—about 20 minutes. Stir once at 10 minutes. Add raisins after baking. Add other ingredients—sunflower seeds, wheat germ, other nuts or dried fruits, etc.—to suit your taste. Add any dried fruits after baking so they don’t get hard and dry.

2 c flour
1 c sugar
1 1/2 c frozen blueberries
1/2 c margarine, melted
1 t vanilla
1/4 t salt
1/2 c milk
2 t baking powder
2 eggs, beaten

Mix dry ingredients together. Make a well in the center. Mix milk, melted margarine, eggs, and vanilla in separate bowl. Pour into well and stir just enough to moisten all dry ingredients. Add berries. Spoon into muffin tins and bake for 15 minutes.

3 eggs
1 c vegetable oil
2 c flour
1 c quick oats
1 t baking soda
1/4 t baking powder
2 c sugar
1 T vanilla
2 c grated raw zucchini
1 T cinnamon
1 t salt
1 c chopped walnuts (optional)

Beat eggs and sugar. Add oil and vanilla. Mix in dry ingredients, then add zucchini and nuts. Mix well. Pour into 2 greased and floured bread pans. Bake 1 hour.