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2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup butter, softened

1 1/2 cups white sugar

1 cup canned pumpkin puree

1 egg

1 teaspoon vanilla extract

ICING-GLAZE:

2 cups confectioners' sugar

3 tablespoons milk

1 tablespoon melted butter

1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Combine Flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Squash mixture:

3 cups butternut squash (mashed)

1 Tbs. brown sugar

dash of pepper

1/4 cup butter

1/4 tsp. salt

Apple mixture:

6 cups sliced apples

1/4 cup sugar

1/2 Tbs. butter

Topping mixture:

1 1/2 cups crushed cornflakes

1/2 cup brown sugar

1/2 pecans

In a casserole dish spread squash mixture. Then fry in a pan the apple mixture and add it on top of the squash mixture here and there. Mix topping ingredients then drop on top. Drizzle 2 tablespoons milk and 2 tablespoons butter on top. Bake at 350 degrees for 15-20 minutes

1/2 lb. salt pork, cut into chunks or bacon for frying

1 cup diced potatoes

1 cup milk

large onion, cut up

2 bay leaves

4 cups water (more if needed)

2 Tbs. flour

1/4 lb. butter

paprika

1 small haddock or cod, cut into small pieces

Fry the onion in the salt pork or bacon fat until it is lightly colored. Remove salt pork. Add fish, potatoes, bay leaves and enough water to cover. Cook until done (about 45 minutes). Mix flour in milk, stirring well to avoid lumps. Add to fish carefully, stirring slowly. Simmer, gently for 5 minutes. Add butter, sprinkle with paprika and let stand a few minutes before serving.

2 1/2 Lbs. Ground Meat

1/2 Large Onion - chopped

1 Tsp Black Pepper

2 Tsp Salt

3 ounces Ketchup

2 eggs

1/2 cup chopped Celery

1/4 cup chopped Bell Pepper - opt

1-2 Tsp Garlic powder

1 Tsp Thyme

1 to 2 Dashes of Tabasco Sauce

Cheese-Its -Approx 1 1/2 cups Crushed - see note below.

1 14-1/2 oz can Delmonte diced tomatoes w/basil, garlic, and oregano

3 Tbsp granulated Sugar

In a large Bowl, mix all the ingredients, except the Cheese-Its, tomatoes and sugar. Then add crushed Cheese-Its until the mixture is thick enough to mold into two loaves in a 10" by 12" by 3" casserole dish. Place in 345 degree oven and bake uncovered until the loaves are brown. Remove and drain off all excess fat. Mix the can of tomatoes and granulated sugar, and pour over the loaves. Place back in the oven for about 15 minutes or until most of the moisture has cooked out of the tomatoes. Slice and Serve. Feeds approximately Eight People

1 8-oz pkg cream cheese, softened

1 14-oz can sweetened condensed milk

1/3 cup lemon juice

1 9-oz carton frozen whipped topping, thawed

1/2 cup chopped pecans

1 cup drained fruit, pineapple or peaches, mandarin oranges, etc.

2 graham cracker pie crust (9 inch)

Combine cream cheese, condensed milk, and lemon juice; beat until smooth. Fold in whipped topping. Stir in pecans and drained fruit; pour into pie shells and refrigerate for several hours. Yield: 2 pies