This is my favorite family recipe of all. For some reason fall is my favorite season, and the memories of making these with my mom are some of my favorites :-) Pumpkin Bars * 2 cups Bisquick * 2 cups sugar * 1/2 cup oil * 2 teaspoons ground cinnamon or pumpkin pie spice * 1 teaspoon baking soda * 4 eggs, beaten * 1 (15 ounce) can canned pumpkin (Not Pumpkin Pie Mix) * 1/2 cup raisins Cream Cheese Frosting * 3 ounces cream cheese, softened * 1/3 cup butter, softened * 1 tablespoon milk * 1 teaspoon vanilla * 2 cups powdered sugar Directions 1. Heat oven to 350*. Grease jelly roll pan, 15x10x1. 2. Beat all ingredients except raisins and frosting in large bowl with electric mixer on low for 30 seconds, scraping bowl frequently. beat on medium 2 minutes, scraping bowl occasionally. Stir in raisins. pour into pan. NOTE: I use Golden Raisins 3. Bake 25 to 30 minutes or until toothpick inserted comes out clean. Cool completely, about 2 hours. Frost with cream cheese frosting. 4. Beat cream cheese, butter, milk and vanilla in medium bowl with electric mixer on low until smooth. Gradually beat in powdered sugar on low until smooth. 5. For bars cut into 8 rows by 6 rows. Store in refrigerator. ** I usually use applesauce instead of the oil and it comes out just fine - very very moist! april

This is from the California Heritage Cookbook, 1976. I bought this book when it was published & have used it so much the spine cover is falling off. CHICKEN IMPERIAL Serves 8 2 c. dry bread crumbs 1/4 c. minced fresh parsley 1 clove garlic, minced 1 1/2 tsp salt 1/8 tsp. pepper 1 c. butter, melted 1 Tbsp. Dijon mustard 1 tsp Worcestershire sauce 8 chicken breasts, boned Combine the bread crumbs, minced parsley, garlic, salt & pepper in a pie plate or other dish that will hold a piece of chicken to roll. Mix together the melted butter, mustard & Worcestershire, also in a pie plate. Dip the chicken pieces first into the butter mixture, then roll in the crumb mixture, coating all sides. Place the pieces in a foil-lined shallow baking pan, just large enough to hold the pieces comfortably. Drizzle the remaining butter mixture over the chicken. Bake uncovered in a 350 degreee oven about 1 hour or until the juices run clear when pierced by a fork.

No more chicken at our house for a while, anyway. I'm about chickened out. Tonight we're having meat pie. Easy--and that's what I'm in the mood for. MEAT PIE 1 lb.ground beef 1/4 tsp. salt 1/4 tsp. black pepper 1/4 tsp. red pepper (may use green chilis) 1 small onion, chopped 1 egg, beaten 1 sheet frozen puff pastry, thawed according to pkg. directions Longhorn or cheddar cheese Saute beef with onion and spices. (Add green chili if desired.) Place cooked, drained beef on pastry sheet. Add as much cheese as you like. Fold over pastry and crimp edges with a fork to seal. Brush top with beaten egg. Bake at 400 degrees for 20-30 minutes or until top is browned and puffed.

I love cheese grits. I put garlic in ours. I didn't realize you Canadian's ate a southern favorite like grits!!LOL My favorite comfort food (today anyway) is soup. Especially this one a neighbor gave me many years ago. I thought potato soup was yucky until I tasted this. POTATO CHOWDER Potatoes, about 5 lbs. Bacon, 10-12 slices Onion, 1 medium Velvetta cheese, 1 lb., diced up Butter, 1/2 stick Parsley (I use dried) Evaporated milk, 12 oz. can Fill a 6 quart (or any large size) pot 3/4 full of peeled, diced potatoes. Cover with water and cook until tender. Dice bacon and saute until crisp. Remove from skillet and add diced onion; cook til soft. When potatoes are cooked, drain enough water off so the liquid barely covers them. Add bacon, onion and some of the bacon grease, cheese and butter. Stir until cheese melts. Add parsley. Allow to cool before adding evaporated milk. Reheat when ready to serve.