Amish Oatmeal

1 1/2 c. oatmeal
1/2 c. sugar
1/2 c. milk
1/4 c. melted butter
1 egg
1 tsp. baking powder
3/4 tsp. salt
1 tsp. vanilla

Combine and mix well. Spread evenly in a greased 9”x13” pan. Bake at 350 degrees for 25-30 minutes or until edges are a golden brown. Immediately spoon into bowls, serve with milk (warmed is nice). I like to top this with chopped walnuts before I bake it. Raisins also go well in it.

Garden Meatloaf

1 T. butter
1/2 c. onion
1/2 c. carrot
1/2 c. bell pepper
1/2 c. celery
1 t. garlic
Sauté together until tender crisp.

1 c. dry bread crumbs
1/2 c. ketchup
2 lbs. ground beef
2eggs
1/2 t. salt
1/2 pepper
1/2 t. cumin
1/4 t. cayenne
Mix together with vegetables. Form into 2 loaves; place in 9” x 13” pan.
Bake for 40 to 50 minutes or until browned. Serve with sauce.


Sauce:
1/2 c. onion
1/2 c. carrots
1/2 c. bell pepper
1/2 c. celery
1 c. ketchup
1/2 c. water
Combine over medium heat, stirring occasionally, until vegetables are crisply tender and sauce is slightly thickened (10 to 15 minutes). Serve over meat loaf. 8 servings

Cottage Pudding

1 3\4 c.FLOUR
3/4 c. SUGAR
2 t. BAKING POWDER
1 EGG
1/2 t. SALT
3/4 c. MILK
1/4 c. SHORTENING
1 t. VANILLA

HEAT OVEN TO 350 DEGREES. GREASE AND FLOUR A SQUARE PAN, 9" X 9". MIX FLOUR, BAKING POWDER AND SALT. ADD REST OF INGREDIENTS AND BEAT UNTIL SMOOTH. POUR INTO PAN.
BAKE 25-30 MINUTES OR UNTIL LIGHTLY BROWNED AND TESTS DONE.

Ila's Lime Chocolate Dessert

WHEN MOM MADE THIS WE COULDN'T GET ENOUGH!!

CRUST:
2 C. CHOCOLATE COOKIE CRUMBS
1/3 c. MELTED BUTTER
MIX TOGETHER AND PUT IN 9" X 13" PAN.

FILLING:
1 EVAPORATED MILK (13 OUNCE)
1 SMALL PACKAGE LIME JELLO
1 & 3/4 c. HOT WATER
1/4 c. LIME JUICE
2 t. LEMON JUICE
1 c. SUGAR

CHILL MILK TILL ICY COLD. DISSOLVE JELLO IN HOT WATER, CHILL UNTIL PARTIALLY SET. WHIP UNTIL FLUFFY; STIR IN JUICE AND SUGAR. WHIP MILK UNTIL LIKE WHIPPED CREAM; FOLD INTO JELLO MIXTURE. POUR INTO PAN AND REFRIDGERATE. MOM ALWAYS TOPPED THIS WITH WHIPPED CREAM AND CHOCOLATE CURLS.

Raspberry Delight

CRUST:
2 1/4 C. FLOUR
2 T. SUGAR
3/4 c. BUTTER

FILLING:
21 SOFTENED CREAM CHEESE (8 OUNCE)
1 c. POWDERED SUGAR
1 t. VANILLA
1/4 t. SALT
2 c. COOL WHIP

TOPPING:
1 RASPBERRY JELLO (6 OUNCE)
2 c. BOILING WATER
2 PACKAGES (10 OUNCE)SWEETENED FROZEN RASPBERRIES


IN A BOWL, COMBINE FLOUR AND SUGAR; BEAT IN BUTTER. SPRINKLE IN 9" X 13" PAN AND LIGHTLY PAT DOWN. BAKE AT 300 DEGREES FOR 20-25 MINUTES OR UNTIL SET (CRUST WON'T
BROWN). COOL.

IN A MIXING BOWL, BEAT CREAM CHEESE, POWDERED SUGAR, VANILLA AND SALT UNTIL SMOOTH. FOLD IN COOL WHIP. SPREAD OVER CRUST.FOR TOPPING, DISSOLVE JELLO IN BOILING WATER; STIR IN RASPBERRIES. CHILL FOR 20 MINUTES OR TILL IT THICKENS. SPOON OVER FILLING. REFRIGERATE UNTIL SET.