Whirligig Cookies Preheat oven to 375 degrees Baking time 10 to 12 minutes. 1/2 cup shortening 1/2 cup brown sugar 1/2 cup granulated sugar 1/2 cup peanut butter, creamy 1 egg, unbeaten 1 1/2 cups all purpose flour, sifted before measuring 1/2 teaspoon soda 1/2 teaspoon salt 1 package (6 ounces) chocolate chips Cream the brown sugar, white sugar and shortening and peanut butter thoroughly. Add the egg, beat until light and fluffy. Sift flour with soda and salt. Add to egg mixture and blend well. Roll dough into an oblong shape 1/4 inch thick. Melt chocolate chips over boiling water. Cool slightly. Spread on rolled dough with spatula. Roll up like a jelly roll and chill. Slice 1/4 inch. Place on ungreased cookie sheet. Bake. Remove from pans to racks to cool. I would use parchment paper for easy removal. Makes about 3 doz. cookies. From the 1954 Betty Furness Westinghouse Cook Book Sue

I've had this meatless lasagna in my "want to try" file for a while - it gets excellent reviews at epicurious.com. Becky Lompoc, CA * Exported from MasterCook * BUTTERNUT SQUASH AND HAZELNUT LASAGNE Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For squash filling 1 large onion -- chopped 3 tablespoons unsalted butter 3 lb butternut squash -- peeled, seeded, and cut into 1/2-inch pieces 1 teaspoon minced garlic 1 teaspoon salt 1/4 teaspoon white pepper 2 tablespoons chopped fresh flat-leaf parsley 4 teaspoons chopped fresh sage 1 cup hazelnuts (4 oz) -- toasted, loose skins rubbed off with a kitchen towel, and coarsely chopped For sauce 1 teaspoon minced garlic 3 tablespoons unsalted butter 5 tablespoons all-purpose flour 5 cups milk 1 bay leaf (not California) 1 teaspoon salt 1/8 teaspoon white pepper For assembling lasagne 1/2 lb fresh mozzarella -- coarsely grated (2 cups) 1 cup finely grated Parmigiano-Reggiano (3 oz) 12 sheets no-boil lasagne (1/2 lb -- (7- by 3 1/2-inch) Make filling: Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes. Add squash, garlic, salt, and white pepper and cook, stirring occasionally, until squash is just tender, about 15 minutes. Remove from heat and stir in parsley, sage, and nuts. Cool filling. Make sauce while squash cooks: Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Whisk in flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt and white pepper and remove from heat. Discard bay leaf. (Cover surface of sauce with wax paper if not using immediately.) Assemble lasagne: Preheat oven to 425°F. Toss cheeses together. Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets. Spread with 2/3 cup sauce and one third of filling, then sprinkle with a heaping 1/2 cup cheese. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese. Tightly cover baking dish with buttered foil and bake lasagne in middle of oven 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before serving. Cooks' note: Filling and sauce can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before assembling. Makes 6 servings. Gourmet December 2001 - - - - - - - - - - - - - - - - - - -

Yall really like it when we talk about our meetings and all the fun topics we hit on..we make it a habit not to talk much about the KT or the KTers Okay Glenda your turn to pop in and us line up a day...I am thinking Thursday...I think I am going to fix Chicken Pasta Salad as a main course...do you want warm, room temp or cold??? It tastes good any way...Maybe serve it on Romaine lettuce leaves, some watermelon, and roasted fresh asparagus. Did I fix the peanut butter pie last time???May fix that, it is Tony's favorite...or get Molly to cook chocolate chip cookies or maybe fruit muffins...Hurry & reply before I go through everything I know how to cook...LOL

Thanks Glenda. Hopefully we can get a few more of these wonderful KT cooks to add some of their recipes too! Laurel