4 eggs
1c. flour
1/2 c. sugar
1/2 c. packed brown sugar
1c. melted butter
6-12 oz. (2 cups) chocolate chips
1 9” unbaked pie shell

Preheat oven 325°. In large bowl, beat eggs until foamy. Add flour, sugar, brown sugar; beat until well blended. Blend in melted butter. Stir in chocolate chips. Pour into pie shell. Bake 1 hr.

A delicious favorite at the Bartell house, Portland, OR

1 can (5 oz) chuck white chicken - well drained
2 T. mayonnaise
2 T. raisins
2T. apricot jam
1T. finely chopped onion

In small batter bowl, combine chicken, mayonnaise, jam, raisins and onions. Mix and dollop onto your favorite bread. Cut into triangle quarters.

Thanks to Heather from Beaverton, OR

1lb ground chicken
2c. grated carrots
1/4c. diced bell pepper
1 1/2c. bean sprouts
4 tsp. corn starch
4 oz. drained sliced, water chestnuts
3 minced garlic cloves
1 1/2 soy sauce
1 tsp. sesame oil
1/4 tsp. crushed pepper
egg roll wrappers

Cook and drain chicken, set aside, in same pan cook carrots, onion, pepper, sprouts, chestnuts, and garlic for 3 min on high. Return chicken to pan. In small bowl combine 1 Tbsp. water with oil, soy sauce, corn starch, crushed pepper. Pour over veggie and chicken mixture. Remove from heat. Spoon and wrap in wrappers. Cook 15 minutes @ 450° till brown.

Thanks to Trisha from Aloha, OR

Beat: 3 eggs
Add 1/2c milk
Add 1 1/2c soft bread crumbs
Let stand for 5 min.

Add 2 lbs. ground beef
2T. Horseradish
1 envelope onion soup mix

Add - 1/4 ketchup, 3T. brown sugar, 2T. dijon

Bake @ 375° 1 - 1 1/4 hr

Thanks to Rita from Klamath Falls, OR

Do you get as many bananas turning yucky brown in your house as we do ours? Put them in the freezer until your ready to make this yummy breakfast or anytime snack.

4-5 ripe bananas
add 2/3c. sugar
2 eggs or 1 egg and 2 egg whites
mix fork, 2c. flour (1 cup flour, 1 cup whole wheat flour)
1t. soda
1/2t. salt
stir - 1/2c. melted butter
1c. chocolate chips

Bake at 350° for 1 hr. check at 45 min

Another regular from the Bartell house, Portland, OR

3/4 cup all-purpose flour
1 tsp. baking soda
2 tsp. baking powder
2 1/2 Tbs. sugar
1/2 tsp salt
1 cup milk
3/4 cup fine-grind yellow cornmeal
6Tbs. (3/4 stick) unsalted butter, melted
2 eggs, lightly beaten
1/2 cup chopped pecans
1 cup sliced blackberries

In a large bowl, stir together flour, baking soda, baking powder, sugar and salt; set aside. In a small saucepan over medium-high heat, warm milk until small bubbles for around edges of pan and steam begins to rise from surface; remove from heat. Put cornmeal in a bowl, add milk and stir to combine. Cover with plastic wrap; let stand 10 minutes. Stir in butter and eggs. Stir cornmeal mixture into flour mixture until thoroughly combined. Let stand 10 minutes.

Dispense 2 Tbs. batter for each johnnycake onto well-oiled griddle; sprinkle each with 2 tsp. pecans and 3 blackberry slices. Flip johnnycakes; cook until golden, 1-2 minutes. Serve immediately. Makes 12 johnnycakes.

A favorite from Williams-Sonoma Kitchen

1 lb. cleaned, unpeeled zucchini
2 T. shallots (or onions or leeks)
1 clove garlic, minced
2 T. butter or margarine
1 tsp. Curry powder
1 3/4 C. chicken broth or three bouillon cubes dissolved in 1 3/4 C. water
1/2 tsp. Salt
1/2 C. half-and-half
Croutons, optional
Chopped chives, optional

Chop unpeeled zucchini, shallots and garlic. Melt butter in a heavy frying pan. Add chopped vegetables. Cook for 10-20 minutes (stir to keep from burning, you don’t want it brown).

Put cooked vegetables, curry powder, chicken broth and salt into blender and blend. Add half-and-half, blend.

Either heat until just piping hot, then serve with croutons or chill and serve cold with chopped chives. Makes 6-8 servings

Thanks to Barbara, Houston, TX.

2 cups sugar
4 eggs
1 cup vegetable oil
2 cups canned pumpkin
2 cups flour
2 teaspoons baking soda
dash salt
2 teaspoons ground cloves
2 teaspoons ground cinnamon

Beat sugar and eggs with a mixer until smooth and creamy. Beat in the oil
and pumpkin and blend well. Sift together the flour, baking soda, salt,
spices. Add these to the pumpkin mixture ( I never sift anything, I just
add them all right into the mixture) and stir until thoroughly combined.
Pour into a lightly greased tube pan. Bake at 350° for 55 to 60 minutes.

Frosting
3 ounces cream cheese
3/4 pound powdered sugar
1 stick butter
1teaspoon vanilla
2 to 3 teaspoons brandy.

Blend ingredients and spread over cake. This cake is better if made a couple days ahead of time as flaver improves with standing.

From Aunt DeeDee, Kirkland, WA

2c. brown sugar
2 cubes butter
1/2 c light corn syrup (karo)
1t. salt
1t. vanilla
1/2t. soda

Mix in saucepan: Brown sugar, butter, corn syrup and salt. Boil 5 minutes. Remove from heat stir in soda and vanilla. Pour over 7 quarts (28 cups) popped corn, mix thoroughly in large pan. Bake at 250° for 1 hour. Stir every 15 minutes. Put on waxed paper and separate into bite size pieces.

Thanks to Grandma Button from Bellevue, WA

3/4c butter or margarine
1t. vanilla
1T. water
1t. salt
1/3c sugar
2c flour
6 oz. chocolate chips

Blend first 5 ingredients and blend well. Stir in flour stir in chocolate chips. Form 1 inch balls. Bake at 300° for 30 minutes. Roll in sugar while warm.

Thanks to Grandma Slichter from Spokane, WA