PHILIDELPHIA CREAM CHEESE PATTIES —
Justina Stagg

1 pkg. cheese (small) a small onion, grated
1 cup cracker or bread crumbs 1/4 tsp poultry seasoning or sage
1/2 cup ground walnuts 1/2 - 3/4 tsp salt

5 eggs, beaten

Mix cheese with crumbs, add other ingredients and eggs last. Fry then cover with

tomato sauce or mushroom soup with poultry seasoning. Let simmer in oven 1/2-1
hour.

GRANOLA (Cereal) — Joey Thordarson

5 - 6 cups rolled oats 1 cup wheat germ
1 cup chopped nuts (almonds, walnuts) 1 cup shredded coconut
1 cup shelled sunflower seeds 1 cup instant powdered milk

1 cup sesame seeds

Mix all dry ingredients. Combine 1 cup vegetable oil and 1 cup honey. Warm oil and
honey mixture, then mix with dry ingredients. Spread on cookie sheet and bake at
300°. Watch carefully and stir frequently to separate the chunks. When lightly
browned, cool and add 1 cup raisins. Store in glass jar.

CIRCULAR EGGS — no name, but good intentions

Wrap bacon (1 slice) around each section of a muffin tin. Break egg in the centre of
each. Bake at 350° for 40 minutes.

NOTE: If you like your bacon crisper and the eggs softer, bake the bacon in tin for 10
minutes before breaking egg into centre. Then bake 30 minutes longer with egg.

OATMEAL PATTIES — Justina Stagg

1 can mushroom soup 1 cup oatmeal

salt to taste 1 cup bread crumbs
sage 1 onion

2 eggs

Mix all ingredients, then fry and serve hot.

YOGURT — Elsie Jawolik

1 pkg. lemon jello 1 can crushed pineapple
1 cup sour cream (10 oz), drained

Dissolve jello in 1/2 cup boiling water. (Let Cool) Add sour cream and mix well. (With
egg beater) Add pineapple or other fruit.

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