Apple Pie Bars
Crust:
Mix:
2 1/2 cups flour
1 tsp sugar
1 tsp salt
1 cup shortening
Seperate 1 egg, beat the yolk, add enough water to egg yolk to make 3/4 cup
of liquid. Add this to flour mixture and stir. Roll out half of the dough.
Place in pan. Crush 2 handfuls of cornflakes. Sprinkle over dough in pan.
Filling:
Peel and slice 6 apples. Mix with 1 cup sugar and 1 tsp cinnamon. Arrange
over cornflakes. Roll out remaining dough and place over apples. Beat the
egg white and brush over top crust. Bake 45 minutes in 350 degree oven.
Drizzle powdered sugar frosting over top while still warm.

Glaze:
1 1/2 to 1 3/4 cup powdered sugar
1 tsp vanilla
3-5 tablespoons milk

Since a gal gave me apples off her tree in her back yard, my apples weren't
all the same size, some were larger than others so I used 8 or 9 per pan. Oh
and I use a 10x15 pan.

From Cooks.com.

PECAN SANDIES

1 c. butter
1/2 c. sugar (white)
2 tsp. water
2 tsp. vanilla
2 c. flour
1 c. chopped pecans

Powdered sugar for rolling in...

Cream 1 cup butter and 1/2 cup sugar. Add 2 teaspoons water and 2 teaspoons vanilla. Add 2 cups sifted flour and 1 cup chopped pecans.
Chill 3-4 hours. Form balls place an ungreased cookie sheet.

Bake at 325 degrees for about 20 minutes. Cool slightly roll in powdered sugar if desired.

Maple Glazed Salmon with Orange and Fennel Spinach Salad
(From our local paper today)

"Even people who say they don't like fish, always seem to like this recipe."

4 to 8 salmon fillets or steaks
1/2 cup orange juice concentrate, thawed
1/2 cup maple syrup
1 clove garlic, minced
3 tbsp dark soy sauce

Salad
10-oz pkg spinach, washed
1 small fennel bulb, thinly sliced
half small red onion, thinly sliced
2 oranges
1/3 cup light mayonnaise
2 tbsp white wine vinegar
1 tbsp grated orange zest (from one of the oranges)
2 tbsp orange juice
1 tbsp honey
1 tsp Dijon mustard
salt to taste

Four hours before you want to eat, lay the salmon down in a large dish that will hold all the pieces in one layer. Mix the orange juice concentrate, maple syrup, garlic and soy sauce. Pour over the fish and coat well. Cover and refrigerate.

Heat the grill. Meanwhile rinse and dry the spinach leaves, slice the onion and fennel, avoiding the hard core of the fennel. Peel and cut the orange into bite-size pieces. Combine in a bowl.

Grill the salmon over medium-high heat, usually about 5 minutes per side, or until salmon is opaque and flakes easily. If the salmon is thicker than 1", add another 10 minutes of cooking time for each extra inch of thickness. Discard any leftover marinade.

While salmon is grilling, mix together the mayonnaise, vinegar, orange zest and juice, honey, mustard and salt. Toss with the salad.

Fabulous Hot Five Bean Salad From All Recipes

Prep Time: 5 Minutes
Cook Time: 35 Minutes
Ready In: 40 Minutes
Servings: 11
"Canned beans never had it so good. You can pick and choose your favorite beans for this dish, because the cooking method is what makes this salad zing. The beans are simmered in bacon drippings and a sweetened vinegar/cornstarch mixture that coast each bean and makes a thick delicious sauce."
Ingredients:
1 pound bacon
2/3 cup white sugar
2 tablespoons cornstarch
1 1/2 teaspoons salt
1 pinch ground black pepper
3/4 cup distilled white vinegar
1/2 cup water
1 (15 ounce) can black beans, rinsed and
drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15 ounce) can garbanzo beans,
drained
Directions:
1. Cut bacon into small pieces using kitchen shears, and place in a large skillet. Cook, turning frequently, over medium high heat until evenly browned. Drain, reserving 1/4 cup drippings. Set bacon aside.
2. Return reserved drippings to skillet. Mix together sugar, cornstarch, and salt and pepper; blend into drippings. Stir in vinegar and water; cook and stir until boiling. Stir in drained beans. Cover, reduce heat, and simmer for 15 to 20 minutes. Stir occasionally.
3. Turn bean mixture into serving dish. Crumble bacon over beans.

Sue

Simple Veggie/Fruit Slaw

Chop 1/3 of a basic green cabbage

Slice "rounds" of one carrot (I prefer "baby carrots" nowadays as they're easier to work with for me, so in that case it would be five or six)

Slice all of two green onions

Put in salad bowl

Add half a can of pineapple chunks drained

Add two teaspoons of curry powder and a handful of chopped peanuts

Mix well with blue cheese dressing.

Great recipes, ladies...........

My mother won grand champ with this peach pie recipe and took it to the state fair. Don't remember how it fared there, but I entered it (different town) a few years later, but only got a blue ribbon. I tell you that woman had the magic touch! The orange makes the peach flavor pop! Use whatever crust recipe you want, but I'll add her's anyway. I'm making it this weekend--almost the end of the peach season :-(

BEST EVER PEACH PIE

5 c. fresh peaches
1-1/2 c. sugar
4 Tbsp. flour
1 Tbsp. lemon juice
1 Tbsp. orange juice
1 tsp. grated orange rind

Mix all together and pour into a pie shell. Top with second shell and bake at 450 for 19 minutes. Then reduce heat to 375 and bake for 30 minutes. (You could also do a lattice crust on top.)

MOM'S PIE CRUST

1 lb. (2 c.) lard
5-1/2 c. flour
2-1/2 tsp. salt
1 egg
Ice water

Mix 1/2 the lard with flour and salt until crumbly. Mix slightly beaten egg in a 1 cup measuring cup and fill with ice water. Add the rest of the lard and mix. Then add ice water/egg mixture. Mix well and chill.

I forgot to add that the crust recipe makes enough for a bunch of pies.

I grew up making these:

Pecan crescents
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1 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup finely chopped pecans
confectioners' sugar

Directions
In a large mixing bowl, cream butter, sugar and vanilla until light and fluffy. Gradually add flour. Stir in pecans.
Shape rounded teaspoonfuls of dough into 2-1/2-in. logs and shape into crescents. Place 1 in. apart on ungreased baking sheets. Bake at 325 degrees F for 20-22 minutes or until set and bottoms are lightly browned. Let stand for 2-3 minutes before removing to wire racks to cool. Dust with confectioners' sugar after cooling.

copies this from one of the cooking forums, and it sounds really good

BUSY DAY CHICKEN CASSEROLE

I cup rice
4 boneless, skinless, chicken breasts
1-1/2 cup frozen peas
2 cups chicken broth
1 Package of onion soup mix.

Take a little of the powder from the onion soup mix and rub it on the chicken breast tops--just enough to color them. Put the rice in the bottom of the casserole dish. Sprinkle the peas over the rice and then sprinkle the rest of the onion soup mix over the peas. Pour the chicken broth over this and set the chicken breasts on top.
Bake @ 350 for 1 hour. 4 generous servings

Note--You can increase or decrease the size by putting in more or less of everything as long as you have a single layer of chicken.
No spices are required--there is enough salt in the broth and soup mix