traditional pumpkin pie with no-fail pie crust

No-Fail Pie Crust - makes 3 shells

2 3/4 C. flour

1 C. shortening

1 tsp. salt

Blend together. Add the following which has been mixed together.

1 egg beaten

1/4 C. ice cold water

1 tbsp. vinegar

Lightly mix to a soft dough, roll out and place in pie pans. Prick with a fork. Bake at 425 degrees for 10-15 minutes.

Traditional Pumpkin Pie

4 eggs, lightly beaten

1 1/2 C. brown sugar

2 tsp. ground cinnamon

1/2 tsp. ground cloves

1 can (29 oz.) pumpkin

1 tsp. salt

1 tsp. ground ginger

3 C. half and half or canned milk (undiluted)

Combine all ingredients in order given; pour into two unbaked pie crusts. Bake in preheated 375 degree oven for 15 minutes and reduce to 350 degrees for 40 to 50 minutes or until knife inserted near center comes out clean. Cool, serve with whipped cream. Makes two 9-inch pies.

chicken marinade

1 cup soy sauce

1 cup salad oil

2 cups 7-up or Sprite

1/4 tsp garlic powder

1/2 tsp horseradish

zesty meatball soup

1 beaten egg

10 Keebler Zesta Wheat Crackers, finely crushed (1/3 cup)

1 TBLS grated Parmesan or Romano cheese

1 TBLS chopped fresh parsley

1/4 tsp pepper

1 lb. lean ground beef or turkey

2 small zucchini, chopped (2 cups)

1/2 cup chopped onion

2 cans (14 1/2 oz.) stewed tomatoes with Italian seasonings, cut up

1 can (15 oz.) tomato sauce with Italian seasonings

1 can (14 oz.) beef broth

1/2 cup uncooked dry small shell pasta

1. In a large bowl combine egg, crackers, cheese, parsley and pepper. Add ground beef. Mix well. Shape into thirty-six 1-inch meatballs.

2. Spray dutch oven with nonstick cooking spray. Cook meatballs, half at a time, in Dutch oven over medium-high heat for 6-8 minutes or until nor longer pink in center, turning occasionally. Remove meatballs from dutch oven.

3. In same Dutch oven cook zucchini and onion until tender. Stir in undrained tomatoes, tomato sauce, beef broth and pasta. Bring to boiling. Reduce heat. Simmer, uncovered, about 8 minutes or until pasta is tender. Stir in meatballs. Heat through.

rice krispies chocolate scotcheroos

1 cup light corn syrup

1 cup sugar

1 cup peanut butter

6 cups Rice Krispies

1 package (6 oz., 1 cup) semi-sweet chocolate chips

1 cup butterscotch chips

Place corn syrup and sugar into 3-quart saucepan. Cook over medium hear, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add Kellogg's Rice Krispies cereal. Stir until well coated. Press mixture into 13x9x2-inch pan coated with cooking spray. Set aside.

Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.