Coconut-Blueberry Cheesecake Bars

½ cup butter
¾ cup finely crushed graham crackers
½ cup all-purose flour
½ cup flaked coconut
½ cup ground pecans
¼ cup sugar
1½ 8-Oz. pkg. cream cheese, softened
2/5 cup sugar
4 eggs
1 Tbsp. brandy or milk
1 tsp. vanilla
2 cups blueberries

Preheat oven to 350°F. Lightly grease 13x9x2-inch baking pan; set aside. For crust, in small saucepan heat butter over medium heat until the color of light brown sugar. Remove form heat; set aside. In medium bowl stir together graham crackers, flour, coconut, pecans, and ¼ cup sugar. Stir in butter until combined. Evenly press on bottom of prepared pan. Bake 8 to 10 minutes or until lightly browned. Meanwhile, in large mixing bowl beat cream cheese and 2/5 cup sugar on medium until combined. Add eggs, brandy and vanilla. Beat until combined. Pour over hot crust. Sprinkle blueberries. Bake 18 to 20 minutes or until center appears set. Cool in pan on rack. Cover and refrigerate. Cut into bars. Store, covered, in refrigerator. Makes 32 bars.

Herbed Beef With Noodles

2 pounds boneless beef top round steak
½ tsp salt
½ tsp pepper, divided
2 tsp canola oil
1 can (10¾ Oz.) condensed cream of celery soup, undiluted
1 medium onion, chopped
1 Tbsp milk
1 tsp dried oregano
½ tsp dried thyme
6 cups cooked wide egg noodles
Chopped celery leaves (optional)

Cut steak into serving-size pieces, sprinkle with salt and ¼ tsp pepper. In a large nonstick skillet coated with nonstick cooking spray, brown meat in oil on both sides. Transfer to a 3-qt. slow cooker. In a small bowl, combine the soup, onion, milk, oregano, thyme and remaining pepper. Pour over meat. Cover and cook on
low for 5-6 hours or until meat is tender. Serve over noodles. Sprinkle with celery leaves, if desired. Makes 8 servings.

Strawberry Whipped Sensation

4 cups fresh strawberries, divided
1 can (14 Oz.) sweetened, condensed milk
¼ cup lemon juice
1 tub (8 Oz.) whipped topping, thawed, divided
8 chocolate sandwich cookies, finely chopped
1 Tbsp. butter, melted

Line 8x4-inch loaf pan with foil. Mash 2 cups of strawberries in large bowl. Stir in condensed milk, juice and 2 cups of the whipped topping; pour into pan. Top with combined chopped cookies and butter, press into mixture. Cover. Freeze at least 6 hours. To serve, invert onto plate. Remove foil. Frost with remaining whipped topping. Top with remaining strawberries, sliced. Makes 12 servings.

Oaty Rhubarb Streusel Bars

1½ cups quick-cooking rolled oats
1 cup all-purpose flour
¾ cup packed brown sugar
¾ cup butter
¼ cup granulated sugar
2 Tbsp. all-purpose flour
½ tsp. ground ginger
2 cups fresh or frozen unsweetened, sliced rhubarb
1 recipe Ginger Icing (follows recipe)

Preheat oven to 350°F. Line 8x8x2-inch baking pan with heavy foil extended beyond pan edges. In large bowl stir together oats, the 1 cup flour, and brown sugar. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup oats mixture. Press remaining on bottom of prepared pan. Bake 25 minutes. Meanwhile, in medium bowl stir together granulated sugar, 2 tablespoons flour, and ground ginger. Add rhubarb; toss to coat. Spread on hot crust. Sprinkle reserved oats mixture; press lightly. Bake 30 to 35 minutes, until top is golden and filling is bubbly. Cool on rack.

Drizzle icing. Lift from pan; cut into bars. Store, covered, in refrigerator up to 2 days. Makes 16 bars. Ginger Icing: In small bowl, stir together ¾ cup sifted powdered sugar, ¼ teaspoon ground ginger, and 3 to 4 teaspoons apricot nectar, orange juice, or milk.

Scalloped Potatoes With Beef

1 (1-pound) round steak
Flour for dredging plus
3 Tbsp. flour, divided
3 Tbsp. vegetable shortening
1 large onion, thinly sliced
3 potatoes, sliced
1 tsp. salt
½ tsp. black pepper
¼ tsp. garlic powder
Dash thyme
Sprinkling paprika
2 cups water

Preheat oven to 350°F. Grease a 1½ quart casserole dish. Cut round steak into cubes and dredge in flour. Brown meat in about 3 Tbsp vegetable shortening. Sauté onion in pan drippings. Toss meat, onion, potatoes, 3 Tbsp flour, salt, black pepper, garlic powder, thyme and paprika; place in prepared casserole dish. Pour water over all. Bake, covered, for 1 hour, or until meat and potatoes are tender. Serves 4.

Weeknight Enchiladas

1 pound ground beef
1 small onion chopped
1 (10¾ oz.) can tomato soup
1 (10 oz.) can mild enchilada sauce
8 (7-inch) flour tortillas
2 cups shredded cheddar cheese, divided
Sour cream and guacamole (optional)

Preheat oven to 350°F. Cook ground beef and onion in a large skillet over medium heat until meat is browned, stirring until meat crumbles; drain. Return to skillet; stir in tomato soup and enchilada sauce. Spread about ¼ cup meat mixture on each tortilla; sprinkle tortillas evenly with 1 cup cheese. Roll up and place seam side down in a 13x9-inch baking dish. Pour remaining meat mixture over tortillas. Cover and bake 20 minutes. Uncover and sprinkle evenly with remaining 1 cup cheese. Bake an additional 5 minutes, or until cheese melts. Serve with
sour cream and guacamole, if desired. Serves 4.

Pina Colada Bread

2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, room temperature
1 cup sugar
2 eggs
1/2 teaspoon dried minced lemon peel
3/4 cup sweetened flaked coconut
1 cup crushed pineapple (spooned out of the can, with some juice)
2 tablespoons Kahlua
1/4 cup milk

Glaze:
1/2 cup sugar
1/4 cup pineapple juice
1/2 teaspoon Kahlua

Combine sugar, juice and Kahlua in saucepan. Cook over low heat until sugar dissolves, 4 to 5 minutes. Remove from heat and set aside until breads are done. In bowl, combine flour, baking powder, baking soda and salt, set aside. In another bowl, cream butter and sugar. Add eggs, one at a time, mixing well after each addition. Add lemon peel, coconut, pineapple, Kahlua and milk, mix well. Slowly add dry ingredients to butter mixture. Add
in 1/2 cup portions, mixing well after each addition. Preheat oven to 350 degrees. Grease bottoms of 4 tea-sized (6-by-3-inch) loaf pans. Divide batter among pans and bake 25 minutes or until done.

While breads bake, prepare glaze. When loaves are done, remove from oven and place on cooling rack. Pour glaze over breads while still warm. Let breads cool in pans. Cool then remove from pans. Makes 4 breads.

Chunky Chicken Cacciatore

Combine the following to coat chicken:
1/2 c. flour
1/2 tsp. garlic salt
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. paprika
1 chicken, cut in serving pieces, dredged in flour mixture
1/4 - 1/3 c. olive oil
2 medium yellow onions, sliced or chopped
1 green pepper, sliced or chopped
4-5 cloves garlic, sliced or crushed
2-3 medium tomatoes, chopped
2-3 celery ribs, sliced
2 8 oz. cans tomato sauce
1/2 tsp. oregano
1/4 tsp. pepper
1/2 tsp. garlic salt
1/2 tsp. salt

After chicken is coated with the flour mixture, brown in hot oil and add the remaining ingredients. Simmer together until the chicken is done. If needed, use the left-over fl our mixture to thicken the sauce. Serve over hot cooked spaghetti or fettucine, with salad and garlic bread. For a variation you can cut the chicken into
bite sized pieces before you start.

Old Fashioned Pound Cake

1 c. butter
1 2/3 c. sugar
5 eggs
2 c. flour, sifted
2 tsp. vanilla
3 tbsp. lemon juice
1/4 tsp. cinnamon

Preheat oven to 350 degrees. Cream the butter. Add sugar and beat until fluffy. Add eggs, one at a time while beating well. After the third egg has been beaten in well, add 1 cup flour and mix. Add the other 2 eggs and the last cup of flour and mix well. Add vanilla and other spices as desired. Pour into a greased and floured pan. Bake for 1 hour. The lemon juice and cinnamon are optional. You may add one or both. Leave them out for true old fashioned pound cake.

Chicken Grill Italienne

6 whole boned, chicken breasts (skin on)
2 tablespoons green or yellow onion, finely chopped
3 cloves garlic, minced
garlic powder, salt and pepper (for sprinkling)
1/2 teaspoon paprika
1/4 cup grated Parmesan cheese
1 teaspoon fresh Rosemary, minced
2 tablespoons fresh Parsley, minced
1/4 cup each of butter and olive oil
1 1/2 cups bread crumbs
1/2 lb thinly sliced ham or prosciutto, finely chopped
12 wooden toothpicks (soaked in water for 5 minutes)

Preheat grill so that coals are white hot in time for grilling. Melt butter in microwave, stir in oil. To this warm mixture, add Parsley, Rosemary, minced garlic, chopped onion and paprika (a pinch of rubbed sage may optionally be added if you have it on hand, but be careful not to overdo). Allow the herbs to infuse for 10 minutes. Remove 3-4 tablespoons to a separate small bowl and use this to brush both sides of the chicken. Place chicken breasts, skin side down, on a layer of wax paper or plastic wrap. Pound lightly with the back of a heavy frying pan or meat mallet until slightly flattened out. Sprinkle chicken with salt, pepper, and garlic powder. In a small bowl, mix together bread crumbs with Parmesan cheese and chopped ham. Add remaining butter, oil and herb mixture to bread crumbs and stir until well combined (if mixture seems too thick, add a tablespoon or so of warm water or more olive oil). Spoon stuffi ng mixture into the hollow part inside the chicken breasts. Fold edges of chicken over stuffi ng to cover and fasten together securely with wooden toothpicks. Place chicken (about 6 inches away) over white hot coals on grill, skin side down. Grill on one side for about 20 minutes; brush again with more butter/oil mixture (if you run out, just use olive oil spray). Turn chicken over and grill for another 20 minutes or until chicken is tender and golden. Remove toothpicks and serve.

Strawberry Shortcut Cake

1 (18.25-ounce) box strawberry cake mix
1 (3-ounce) package strawberry-flavored gelatin
3 cups sliced fresh strawberries
¼ cup sugar
1 cup heavy cream
¼ cup confectioners’ sugar
1 teaspoon vanilla extract
Garnish: fresh strawberries

Preheat oven to 350°F. Bake cake in a 13x9-inch baking pan according to package directions. Allow cake to cool completely. Invert cake onto a serving platter. Mix gelatin according to package directions. Refrigerate until cool, but not hard. Gelatin should be a liquid consistency. In a medium bowl, combine strawberries and sugar. Cover, and let stand at room temperature for 20 minutes. Beat cream, confectioners’ sugar and vanilla at medium-high speed with an electric mixer until stiff peaks form. Using a straw, poke holes evenly throughout the cake. Slowly pour gelatin into holes and over the top of the cake. Spread strawberries in a single layer over cake. Spread whipped cream on top of strawberries. Cover and chill for at least 4 hours. Cut into squares to serve. Garnish with fresh strawberries, if desired. Serves 12.

Tater Tot Casserole

1 (32-ounce) package frozen potato rounds
1 (16 ounce) container sour cream
1 cup shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 ounce) can French-fried onions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch-baking dish. Arrange tater tots in the prepared baking dish. In a mixing bowl, combine sour cream, cheese, and mushroom soup. Pour this mixture over
the tater tots. Sprinkle onions over the top of the casserole. Bake in the 350 degrees F (175 degrees C) oven for 45 to 60 minutes.

Chunky Chicken Cacciatore

Chicken Coating:
1/2 cup flour
1/4 tsp. pepper
1/2 tsp. garlic salt
1/2 tsp. salt
1/4 tsp. paprika
1 cut chicken
1/4 - 1/3 c. olive oil
2 medium yellow onions, sliced or chopped
1 green pepper, sliced or chopped
4-5 cloves garlic, sliced or crushed
2-3 medium tomatoes, chopped
2-3 celery ribs, sliced
2 cans (8 oz.) tomato sauce
1/2 tsp. oregano
1/4 tsp. pepper
1/2 tsp. garlic salt
1/2 tsp. salt

Prepare chicken coating and coat the chicken, which should be cut into serving pieces. After chicken is coated with the fl our mixture, brown in hot oil and add the remaining ingredients. Simmer together until the chicken is
done. If needed, use the left-over fl our mixture to thicken the sauce. Serve over hot cooked spaghetti or fettucine, with salad and garlic bread. For a variation you can cut the chicken into bite sized pieces before you start.

Frosty Orange Dream Squares

40 NILLA Wafers, fi nely crushed (about 1½ cups)
¼ cup (½ stick) butter, melted
2 cups cold milk
1 tub (8 Oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg. (4-serving size each) JELL-O
Vanilla Flavor Instant Pudding & Pie Filling
2 cups orange sherbet, softened

LINE 13X9-inch pan with foil, with ends of foil extending over sides of pan. Mix wafer crumbs and butter. Press onto bottom of prepared pan; set aside. ADD milk to dry pudding mixes in medium bowl. Beat with wire whisk 2
minutes or until well blended. Gently stir in half of the whipped topping. Spoon evenly over crust. Refrigerate 10 minutes. Add remaining whipped topping to sherbet; stir with wire whisk until well blended. Spoon over pudding layer; cover. FREEZE at least 3 hours. Use foil handles to remove dessert from pan before cutting into squares to serve. Store leftovers in freezer. Makes 24 servings, 1 square each.

Sour Cream Pork Chops

2 tbsp. vegetable oil
4 (1-inch thick) boneless pork chops
1½ cups sliced onion, seperated into rings
1 (8-oz.) can sliced mushrooms, drained
1 cup beef broth
1 tbsp. chopped parsley
1 tsp. paprika
1 tsp. prepared mustard
½ tsp. salt
½ tsp. ground black pepper
1 cup sour cream
Hot cooked rice

In a large skillet, heat oil over medium-high heat. Add pork chops, and cook for 2 minutes per side, or until browned. Place onion evenly over pork chops. Spread mushrooms over onions. In a small bowl, combine broth, parsley, paprika, mustard, salt and pepper. Pour broth mixture over pork chops. Cover, reduce heat to medium-low, and simmer for 1½ hours. Stir in sour cream and cook for 3 to 4 minutes, or until heated through. Do not let boil. Served over hot rice. Garnish with parsley, if desired.

BLUEBERRY GELATIN SALAD

2 (3-ounce) boxes black cherry-flavored gelatin
2 cups boiling water
1 (20-ounce) can crushed pineapple, drained
1 (15-ounce) can blueberry pie filling
1 ub (8-ounce) cream cheese, softened
1 cup sour cream
½ cup sugar
1 teaspoon vanilla extract
Garnish: fresh strawberries, blueberries, raspberries

In a large bowl, combine gelatin, boiling water, pineapple, and pie filling. Pour into a 13x9-inch baking dish. Refrigerate for 2 hours, or until set. In a medium bowl, beat cream cheese at medium speed with an electric mixer until creamy. Add sour cream, sugar, and vanilla, beating until smooth. Spread over gelatin mixture. Cover and refrigerate for 2 hours. Cut into squares to serve. Garnish with strawberries, blueberries, and raspberries, if desired. Makes about 12 servings.

FROZEN CHOCOLATE OREO BASH

16 OREO Chocolate Sandwich Cookies
2 squares BAKER’s semi-sweet baking chocolate
1 package (8 oz.) PHILADELPHIA Cream Cheese, softened
1 tub (8 oz.) COOL WHIP Chocolate Whipped Topping, thawed
¼ cup milk

ARRANGE cookies in single layer on bottom of 8- or 9-inch square pan. Melt chocolate as directed on package; set aside. BEAT cream cheese and sugar in a large bowl with electric mixer on medium speed until well blended. Add chocolate; beat until well blended. Gently stir in whipped topping. Blend in milk. Pour over cookie layer in pan. FREEZE several hours or until firm. Remove from freezer 15 min. before serving; let stand in refrigerator until dessert can easily be cut into pieces to serve. Store leftovers in freezer. Makes 16 servings, 1 piece each.
Garnish with fresh raspberries, if desired.

HAM FETTUCCINE

12 ounces uncooked fettuccine
¼ cup chopped onion
1 teaspoon minced garlic
3 tablespoons butter
3 cups cubed, fully cooked ham
½ pound sliced fresh mushrooms - optional
1¼ teaspoons dried oregano
1¼ teaspoons dried basil
1¼ teaspoons dried parsley flakes
½ teaspoon crushed red pepper flakes
1 cup meatless spaghetti sauce
¾ cup heavy whipping cream

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute onion and garlic in butter until tender. Add the ham, mushrooms if desired, oregano, basil, parsley and pepper flakes. Cook and stir for 4-5 minutes or until the mushrooms are tender. Stir in the spaghetti sauce Bring to a boil; cook for 2 minutes.
Remove from heat; stir in cream. Drain fettuccine; toss with ham mixture. Makes 6 servings.

RASPBERRY BARS

1 1/4 Cups All Purpose Flour
1/4 Cup Sugar
1/2 Cup Cold Butter or Margarine
FILLING:
1 cup Raspberry Jam
TOP LAYER:
2 Eggs
2 Cups Flaked Coconut
1 Cup Sugar
1 Tablespoon All Purpose Flour
1 Teaspoon Vanilla Extract
1/2 Teaspoon Baking Powder

In a bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Press into an ungreased 9-in. square baking pan. Bake at 350˚ for 15 minutes or until lightly browned. For filling, carefully spread jam over crust. For top layer, in a mixing bowl, beat eggs until frothy. Stir in the remaining ingredients. Carefully spread over filling. Bake at 350˚ for 25-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Makes about 4 1/2 dozen.

STRAWBERRY WHIPPED SENSATION

4 Cups Fresh Strawberries, Divided
1 Can (14 oz.) Sweetened Condensed Milk
1/4 Cup Lemon Juice
1 Tub (8 oz.) COOL WHIP Whipped Topping, Thawed & Divided
8 Oreo Chocolate Sandwich Cookies Finely Chopped
1 Tablespoon Butter, Melted

LINE 8x4-inch loaf pan with foil. Mash 2 cups strawberries in large bowl. Stir in condensed milk, juice and 2 cups of whipped topping; pour into pan. TOP with combined chopped cookies and butter, press into mixture. Cover
FREEZE at least 6 hours. To serve, invert dessert onto plate, Remove foil. Frost with remaining whipped topping. Top with remaining strawberries, sliced. Makes 12 servings.

QUICK & EASY TACO RICE SUPPER

1 Pound Ground Beef
1 Onion, Chopped
1 (16 oz.) Can Tomatoes
1 Cup Uncooked Rice
1 (1.25 oz.) Envelope Taco Seasoning
1 Cup Shredded Cheddar Cheese
2 Cups Shredded Lettuce
Corn Chips or Tortillas
Salsa

In a large skillet, brown ground beef and onion; drain and discard fat. Drain liquid from tomatoes into a large measuring cup; add enough water to make 2 1/2 cups. Add the liquid, rice and taco seasoning mix to the beef mixture in pan. Stir to blend and bring to a boil. Reduce heat and cover. Simmer 25 minutes, stirring occasionally,
until liquid is absorbed. To serve, place some of the mixture on individual plates and top with cheese and lettuce. Serve with corn chips or tortillas and salsa. Makes 4 servings.

BLUEBERRY DESSERT

1 cup All Purpose Flour
1 stick butter, softened
¼ cup dark brown sugar
1 cup chopped pecans
1 (8 Oz.) pkg. Cream Cheese, softened
1 (8 Oz.) container refrigerated whipped topping
¾ plus ¼ cup sugar
1 tsp vanilla extract
1 qt. blueberries (washed)
2 heaping tsp corn starch

Preheat the oven to 350° F. Combine the fl our, butter, dark brown sugar, and pecans, mix well. Press into the bottom of a 9 X 13 X 2-inch baking dish. Bake for15 to 20 minutes until slightly brown. Remove from the oven, and cool. In another bowl, mix together the cream cheese, whipped topping, ¾ cup sugar, and vanilla extract. Spread this over the cooled base, and place in the refrigerator while you cook the blueberries. In a saucepan combine the blueberries, cornstarch, the remaining¼ cup sugar, and just barely enough water to moisten everything. Over medium heat cook and stir until thick. Remove from heat and cool. Spread over the cream cheese layer. Refrigerate until served. Makes 8-10 servings.

PASTA SALAD WITH CHICKEN

Dressing:
3 tablespoons wine vinegar
2 tablespoons light mayonnaise
1 tablespoon honey
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup extra-virgin olive oil
¼ cup loosely packed fresh dill, chopped

Pasta Salad:
8 ounces mini wagon wheel, bowties or fusilli pasta (such as Barilla Piccolini)
2 cups white meat from rotisserie chicken, cut into bite-size pieces
1 sweet red pepper, cored and diced
2 celery ribs, trimmed and chopped
½ cup crumbled feta cheese

DRESSING: In a medium-size bowl, whisk together vinegar, mayonnaise, honey, salt and pepper. Whisk in olive oil and dill and set aside.

PASTA SALAD: Heat a medium-size pot of lightly salted water to boiling. Add pasta and cook as per package directions, about 8 minutes. Drain and rinse with cool water, let cool until room temperature. In a large bowl, combine cooled pasta, chicken, red pepper, celery and crumbled feta. Drizzle with dressing and toss to coat. Serve immediately or refrigerate until ready to serve; toss to blend dressing and ingredients before serving.
Makes 6 servings.

OATMEAL COOKIES

2½ cups quick-cooking oats or old-fashioned oats
1 cup chopped walnuts
1 cup all purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1½ cups packed brown sugar
1 cup (2 sticks) unsalted butter or margarine, at room temperature
1 teaspoon vanilla extract
1 egg

Heat oven to 350°. Spread oats and walnuts in ungreased 15½ X 10½ X 1-inch baking pan. Bake 15-20 minutes, stirring occasionally, until toasted and light brown; cool. In a small bowl, stir together flour, baking soda and salt. Beat together brown sugar, butter or margarine, vanilla and egg in a large bowl. Stir in oat mixture and then flour mixture. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased baking sheets.
Bake at 350º for 8 to 10 minutes or until golden brown. Cool on pans for 3 minutes; remove from cookie sheet. Cool on wire rack. Makes 3½ dozen cookies.

PINEAPPLE LEMON SALAD

1 (20 oz.) can plus 1 (8 oz.) can crushed pineapple, drained, reserving 1 cup juice
1 cup water
2 (3 oz.) boxes lemon-flavored gelatin
1 (14 oz.) can sweetened condensed milk
1 cup mayonnaise
1 cup grated sharp Cheddar cheese
1 cup chopped pecans

Garnish: pecans, mayonnaise & shredded Cheddar

In a small saucepan, combine 1 cup reserved pineapple juice and 1 cup water. Bring to boil over medium-high heat. Add gelatin, stirring to dissolve. Remove from heat and pour gelatin mixture into a large bowl. Stir in condensed milk and mayonnaise, whisking until smooth. Stir in pineapple, cheese and pecans. Spoon mixture into a 13x9 inch baking dish; cover and refrigerate for 2 hours, or until set. Garnish with pecans, mayonnaise, and Cheddar, if desired. Yield: About 12 servings

SNEAKY LASAGNA

2 lbs. ground beef
1 pkg. (16 oz.) frozen California-blend vegetables
2 eggs
3 cups (24 oz.) 2% cottage cheese
2 jars (26 0z. each) spaghetti sauce
12 no-cook lasagna noodles
2 cups (8 oz.) shredded part-skim mozzarella cheese

In a Dutch oven, cook beef over medium heat until no longer pink. Meanwhile, cook vegetables according to package directions; drain. Finely chop the vegetables; place in a bowl. Stir in eggs and cottage cheese; set aside. Drain beef; stir in spaghetti sauce. Spread 2 cups meat mixture into 13x9x2 inch baking dish. Top with four noodles. Spread half of the vegetable mixture to edges of noodles. Layer with 2 cups meat mixture and 1 cup mozzarella cheese. Top with four noodles, remaining vegetable mixture and 2 cups meat mixture. Layer with
remaining noodles, meat mixture and mozzarella. Cover and bake at 375° for 50 minutes. Uncover; bake 5-10
minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Yield: 10-12 servings.

OATMEAL-BUTTERSCOTCH COOKIES

3/4 cup (1 1/2 sticks) unsalted butter or margarine, softened.
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose fl our
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups rolled oats
1 2/3 cups butterscotch chips

Heat oven to 375°. In a large bowl, beat the butter or margarine, granualted sugar and brown sugar together. Add the eeggs and vanilla, beating well. In a medium-size bowl, stir together the fl our, baking soda, cinnamon
and salt. Gradually add fl our mixture to butter mixture; stir until blended. Stir in oats and butterscotch chips. Drop by tablespoonfuls about 2 inches apart onto ungreased cookie sheets. Bake at 375° for 10 minutes, until the edges begin to brown. Transfer to a wire rack to cool. Makes 5½ dozen cookies.