Frosting for Apricot Cake

1 cup brown sugar
1/4 cup milk
2 cups powdered sugar
1 cube margarine
1 teaspoon vanilla Melt margarine and brown sugar, boil 2 minutes. Add milk, bring to a boil. Cool, add vanilla and powdered sugar.

Rolls

2 2/3 cups warm water
2/3 cup shortening
2/3 cup powdered milk
2 tablespoons yeast
1/2 cup sugar
2 teaspoons salt
3 eggs
8 cups flour Dissolve yeast in 1/2 cup water, set aside. Beat together water, sugar, shortening, salt, and powdered milk. Add yeast. Add 4 more cups flour and eggs. Add remaining flour. Let rise until double in bulk. Roll on lightly floured board. Cut in circle, double over. Place on buttered pan, butter both sides. Let rise until double in bulk. Bake at 375 degrees for 10-15 minutes.

Shake and Bake

4 cups blended bread crumbs
1 tablespoon salt
1 tablespoon paprika
1 teaspoon pepper
1/2 cup oil
1 tablespoon celery salt
1 tablespoon onion salt
a few parsley flakes Blend bread crumbs. Add seasonings, mix. Add oil, mix. Can be stored in freezer. Use on chicken, pork chops, or fish. Shake meat in shake and bake mix. Put in pan and cover with foil. Bake chicken 4 minutes at 375 degrees. Pork chops 1 hour at 375 degrees.

Tater Tot Casserole

1 1/2 hamburger
1 bag tater tots
2 cans of cream of mushroom soup
1/2 cup chopped onions
1 can of milk
1 cup of cheese Brown hamburger and onions. Mix soup and milk. Line a 9 x 13 cake pan with tater tots. Add hamburger on top of tater tots, top with soup mixture. Sprinkle cheese on top. Bake 30 minutes at 350 Degree.

Caramels

4 cup sugar
2 squares margarine
3 1/2 c evaporated milk
1 1/2 c corn syrup
1 tsp vanilla Cook to firm ball stage

Pumpkin Bars

4 eggs
1 2/3 cups sugar
1 cup oil
2 cups pumpkin
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda Beat eggs, sugar, oil, and pumpkin. Stir together dry ingredients. Add sugar mixture and flour mixture together. Put in greased sheet cake pan. Bake at 350 degrees for 25 to 30 minutes. Cool and frost. Frosting: 1-3 ounce package of cream cheese, 1/2 cup margarine, 1 teaspoon vanilla, and 2 cups of powdered sugar. Soften cream cheese and margarine, add vanilla and powdered sugar, beat with mixer.

Toffee

1 cup sugar
3 tablespoons corn syrup
1 cup chopped nuts
1 cup margarine
1 tablespoon water
3/4 cup chocolate chips chop nuts. Butter a cookie sheet and layer nuts on it. Cook sugar, margarine, corn syrup, and water to a hard ball stage, mixture will slightly change colors. Pour toffee over nuts, spread lightly. Sprinkle with chocolate chips. When they are melted, spread them evenly and top with remaining nuts. Let cool and break into pieces.

White Fudge

2/3 cup heavy cream
1 dash of salt
2 cups miniature marshmallows
3/4 cup nuts
1 2/3 cups sugar
1 teaspoon vanilla
1 3/4 cup coconut or candied cherries Mix cream, sugar, and salt in heavy pan. Boil for exactly 5 minutes. Pour over marshmallows, stir until melted. Stir in coconut and vanilla. Pour into a buttered 8 inch square pan. Chill until firm, cut into squares.