Linda's Famous Squash Fritters

2 CUPS GRATED SQUASH
1/2 CUP GRATED ONION
1/2 TEASPOON SALT
1/2 TEASPOON SUGAR
6 TABLESPOONS FLOUR
3 TABLESPOONS MELTED BUTTER

MIX ALL THE INGREDIENTS TOGETHER. DIP SPOONFULS INTO HOT GREASE. BROWN ON BOTH SIDES, SALT AND PEPPER TO TASTE.

Angela's Chewy Noels

Ingredients:

2 tbsp Butter
2 Eggs
1 tsp Vanilla
1 cup Brown Sugar
5 tbsp Flour
1/8 tsp Baking Soda
1/4 tsp Salt
1 cup broken Walnuts (or what have you)
Powdered Sugar

Directions:

1. Bake at 350 degrees in a 9x9 pan or double the recipe for an oblong pan.

2. Melt butter in glass pan in the oven. Only takes a couple of minutes.

3. Beat 2 eggs with 1 tsp vanilla.

4. Mix 1 cup of brown sugar with 5 tbsp of flour, 1/8 tsp baking soda, 1/4 tsp salt, and 1 cup broken walnuts (or whatever nut you prefer).

5. Add sugar mixture with egg mixture and mix.

6. Now pour mixture into buttered pan and cook for 25 minutes or until firm to the touch.

7. When they are done, let cool for a minute then divide the pan into equal larger pieces and remove from the hot pan. Cut them on a cutting board into rows and then roll them in powdered sugar on wax paper.

Jerry's Non-Partisan Chicken Wings

I use left and right indiscriminately. I throw out the extremists, i.e. tips.

Ingredients:

4 lbs chicken wings (frozen works but I prefer fresh Washington)
1/2 cup salad oil
2 tsp salt
2 tbl vinegar
4 tbl sugar
2 tsp ginger
1 cup soy sauce
1 tsp ground pepper

The following ingredients are optional and approximate:
2 tbsp parsley
2 tsp garlic powder (chopped clove works)
4-5 whole cloves (or equivalent powered)
1 cup water

Directions:

1. Cut off tip of wing and throw away. Separate at joint.

2. Marinate at least 2 hours in fridge (I do it overnight).

3. Bake 1 hour at 350 deg on foil lined cookie sheet, skin side up. If I have any doubts, I put it back for 10 minutes.

4. Pat off extra oil with paper towels. Keep it moving or it will stick to the towels.

Anita's Daddy's Delight

Ingredients:

1 cup flour
½ cup softened margarine
1 cup chopped pecans
1 cup powdered sugar
6 oz instant chocolate pudding
3 cups milk
1 (8 oz) Cool Whip (thawed)
1 (8 oz) cream cheese
1 (8 oz) Cool Whip (thawed)

Directions:

1. Mix flour, margarine and pecans. Press into a 9x13" pan. Bake 15 minutes and cool.

2. In large bowl mix cream cheese and powdered sugar until fluffy, fold in 8 oz Cool Whip. Spread this over cooked crust.

3. Combine pudding mix and 1 3/4 cups milk, beat well until thickened, spread over cheese layer. Spread last 8 oz Cool Whip over pudding layer.

4. Chill several hours and garnish with shaved chocolate. Cut into squares to serve.

Nana's Baby Food Cake

Ingredients:

2 cups self-rising flour
2 cups sugar
½ tsp. Of allspice, nutmeg and cinnamon (each)
1-cup oil
3 jars strained baby food (apricots, apples or peaches are best)
3 eggs
1-cup nuts

Directions:

Place all of the above items in large bowl all at one time, and beat well. Grease and flour tube pan. Pout batter in pan. Bake in 300 oven for one hour 15 minutes.

Anita's Italian Crescent Zucchini Pie

Ingredients:

2 tablespoons butter or margarine
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 eggs, well beaten
8 oz. (2 cups) shredded Muenster or mozzarella cheese
1 (8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls
2 teaspoons prepared mustard

Directions:

1. Heat oven to 375°F. Melt butter in 12-inch skillet over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes or until tender, stirring occasionally. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.

2. In large bowl, combine eggs and cheese; mix well. Add cooked vegetable mixture; stir gently to mix.

3. Separate dough into 8 triangles. Place in ungreased 10-inch pie pan, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pan.

4. Bake at 375°F. for 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

Sue's Chocolate Oreo Balls

1 package Oreo cookies

1 8 ounce package cream cheese

2 cups chocolate chips

1 teaspoon shortening

Directions:

Combine the cookies and cream cheese in a food processor or blender, mix until the mixture is smooth and without lumps/chunks. Chill the mixture until firm.

Roll into small bite sized balls and re-chill.

Melt the chocolate chips in the microwave oven or stove top using a double-boiler. Add approx 1 teaspoon shortening and stir until smooth. (I followed the directions on the toll house chips for melting).

Roll each ball in the melted chocolate and chill again.

I got this recipe from my sister's co-worker and they both say these should be illegal! The combination possibilities are endless. Might try, mint Oreos and roll the chocolate coated

Balls in crushed candy canes, or the peanut butter Oreos rolled in peanut butter melted chips, or crushed nuts.