14 oz shredded coconut (5 1/3 cups)

2/3 c sugar

6 T. Flour

1/4 t salt

4 egg whites

1 t. almond extract

Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites and almond extract until well blended. Drop by tablespoons onto greased and floured cookie sheet. Bake 325 degrees for 20 mins or until edges are golden brown. Immediately remove from cookie sheet and cool completely on wire rack. Makes 3 dozen cookies.

50 Hershey’s Kisses

1/2 c shortening

3/4 c peanut butter, creamy

1/3 c brown sugar

1/3 c granulated sugar

1 egg

2 T milk

1 t vanilla extract

1 1/2 c flour

1 t baking soda

1/2 t salt

Heat oven to 375 degrees and unwrapped kisses. Beat shortening and peanut buuter together in a large bowl. Add 1/3 c sugar and brown sugar. Beat. Add egg, milk & vanilla. Beat. Stir together flour, baking soda and salt. Add to the other mixture until well mixed. Shape into 1″ balls and roll in sugar. Place on ungreased cookie sheet. Bake 8-10 mins or until lightly browned. Immediately press a kiss in the center of each. Place on wire rack to cool. Makes 4 dozen cookies

3/4 c. toasted walnuts, cooled

1/3 c. plain dried breadcrumbs

3 cloves garlic, coarsely chopped

2 t. ground cumin

2 t. ground coriander

1/4 – 1/2 t. red pepper flakes

coarse salt & pepper

3/4 c. lentils, cooked, drained and cooled

4 T. olive oil

1 large egg

Place lentils in a small pan and cover with water by 1″. Bring to a boil, reduce to simmer. Cover and cook until tender but still hold their shape, about 15 – 20 minutes. Drain well. In a food processor, combiine walnuts, bread crumbs, garlic, cumin, coriander, pepper flakes, 1 1/2 t. salt, 1/4 t. pepper. Process until finely ground. Add lentils and 1 T. oil. Pulse until coarsely chopped. In a large bowl, whisk egg. Add lentil mixture and mix well. Divide into 4 equal parts, roll into balls and flatten with the palm of hand into 3/4″ patties. Heat 3 T. oil in skillet. Add burgers. Cook over med-low heat until crisp and brown. 8-10 minutes per side. Transfer to paper towel lined plate to drain. Top with slice of onion and place on roll if preferred.

This recipe came from Mom in 2009.

2 c. flour

2 t. baking powder

1/2 t. salt

2/3 c. sugar divided

2 lbs sliced almonds or walnuts

2 lbs. butter or margarine, softened

1/2 t. cinnamon

2 eggs

1/4 c. vegetable oil

1/2 c. sour cream

1/2 c. milk

2 c. blueberries

Grease and flour a 9″ cake pan. Mix flour, baking powder and salt in a small bowl. Stir together 1/4 c. sugar, almonds, butter and cinnamon until crumbly. In bowl, beat eggs, oil and 1/2 c sugar with electric mixer on high. Beat in sour cream. Add in flour mixture alternately with milk. Fold iin blueberries. Spread into pan. Sprinkle top with almond mixture. Bake at 350 degrees for 35-40 mins. until done.

1 small can tomato paste

4 or 5 lb. soup bone with meat

3 qts water

1 c. diced carrots

1 c. diced turnips (optional)

2 large onions, chopped

2 large potatoes, diced

1 c. chopped celery

1 large green pepper, chopped

1 small cabbage, shredded

1 lb 12 oz can tomatoes

1 T. sugar

Put bone in soup kettle with water. Bring to a boil, skim surface, cover and simmer for one hour. Add remaining ingredients, cover and simmer 4 or 5 hours. Cut meat from bone into small pieces. Discard bone. Return meat to soup. Makes 6 servings.

Recipe came from Nana in 1979.