INDEX Home APPETIZERS AND SNACKS Section: A - M Section: N - Z MEATS AND MAIN DISHES Section: A - M Section: N - Z SALADS AND VEGETABLES Section: A - M Section: N - Z BREADS, PASTA AND RICE Section: A - M Section: N - Z DESSERTS Section: A - M Section: N - Z	Oriental Cookies: Donated by Wade Sabol 2 10 oz. bags Reese's Peanut Butter Chips 1 6 oz. bag Chow Mein Noodles

In double boiler, slowly melt chips, stirring constantly. Add noodles, stir gently but thoroughly. Drop dough by tablespoons onto cookie sheets that have been lined with waxed paper. Let cool. 3 about dozen.

Pumpkin Bread: Donated by Toni Sabol 1 lb. pureed Pumpkin (fresh or canned) 2/3 Cup Shortening 2 2/3 Cup Sugar 4 Eggs 2/3 Cup Water 2 Teaspoons Soda 1 1/2 Teaspoons Baking Powder 1 Teaspoon Cinnamon 1 Teaspoon Cloves 2/3 Cup Chopped Nuts 2/3 Cup Raisins 3 1/3 Cup All-purpose Flour 1 1/2 Teaspoon Salt

Heat oven to 350 degrees. Grease two large (or three medium) loaf pans. In large bowl, cream shortening and sugar until fluffy. Stir in eggs, pumpkin and water. Blend in flour, soda, salt, baking powder, cinnamon and cloves. Stir in nuts and raisins. Pour into pans. Bake approximately one hour, or until wooden toothpick inserted in center comes out clean.

Pie Crust: Donated by Toni Sabol 2 Cups Sifted Flour 1/2 Teaspoon Salt 1/2 - 2/3 Cup Shortening 1/4 Cup Cold Water (about)

Mix flour and salt; sift into bowl. With fork, cut in shortening until mixture is uniform, like tiny coated pebbles. Sprinkle 1 tablespoon water over a small portion, stir lightly with fork and toss aside pieces of dough as soon as formed. Repeat, adding water each time to a new portion of mixture and using just enough to make particles hold together. Press into ball. Wrap in waxed paper. Chill. Roll out and shape. Makes pastry for 2 crust (8 inch) pie, 2 pastry shells, or 12 (4 inch) tarts.

Rice Pudding: Donated by Wade Sabol 1 Cup whole White Rice 1 Cup Water 1/2 Cup Heavy Cream 1/4 Cup Sugar 1 Teaspoon Vanilla Extract Cinnamon

Bring water to rapid boil. Add rice; reduce heat and cover. When rice is almost over-cooked, add the cream, sugar, and extract. Bring to simmer (not boil). Cook until thickening to desired consistency. Remove from heat. Pour into serving containers and top with cinnamon. Chill. Whipped Cream 1 Pint Heavy Whipping Cream 6 oz. super-fine Sugar Combine ingredients. Whip with hand mixer until you have fresh whipped cream. Place a dab or two on top of the rice pudding. Serve.