1 lb. Spaghetti
2 Tbsp. salt
4 qts. boiling water
Cook and drain. Add 1/2 Cup butter - hold.

Saute in skillet:
1/2 lb. bacon cut into small pieces
2 Cups diced ham
When browned add:
1 large onion chopped
1/2 lb. fresh mushrooms sliced and a dash of garlic
Stir in 1 Cup White Wine. Beat 1 Cup whipping cream and 2 eggs.
Then stir into skillet.

Now add spaghetti and 1/4 cup chopped parsley.
Salt to taste
Top with Parmesan cheese

This can be in a casserole and heated in the oven at 325° for 20 min.

1 cup dark brown sugar
1/4 tsp. Morton's salt
2 Tbsp. cold water
1 Tbsp. cornstarch
2 Tbsp. cold water
2 Tbsp. butter
2 Tbsp. brandy

Place sugar, salt, and water in a saucepan and bring to boiling. Add the cornstarch which has been moistened with the cold water, then add the butter and boil for 3 minutes. Remove from the stove and add the brandy. Serve hot over the pudding. Any left-over pudding will keep indefinitely if wrapped in a cloth moistened in brandy and placed in a tin box. Heat the slices over steam before serving. My father tells me that his great grandmother made this pudding from an old cook book printed in the latter part of the 1600's. My mother used to tell how her grandmother made these puddings and hung them in their bags from the open rafters of the kitchen ceiling. They are still a favorite in our family and we always have them for Thanksgiving, Christmas and New Years.

1 Cup nuts - English Walnuts
1 Duncan Hines Yellow Cake Mix
1 Instant Vanilla Pudding (3-3/4 oz.)
4 eggs
1/2 cup cold water
1/2 cup Wesson Oil
1/2 cup Bacardi Rum (dark - 80 proof)

GLAZE
1/4 lb. butter - (1 stick - 1/2 c melted)

Grease and flour tube pan. Sprinkle broken nuts over bottom of pan. Mix well cake mix, instant pudding, eggs, water, and oil. Pour over nuts.

Bake at 325 degrees for 1 hour. Let cake cool. Mix glaze ingredients. Boil for 5 minutes. Remove from burner. Add rum. Turn cake onto plate. Prick holes in top. Add glaze slowly until absorbed.

1/4 Cup Margarine.
2 Tbsp. Brandy or White Wine.
3 oz. Cream Cheese.
8 oz. grated Cheddar Cheese.
Tabasco Sauce and Black Pepper (to taste).

Cream margarine and Brandy. Stir in cheese. Season with Tabasco Sauce and pepper. Shape into ball and roll in 2 or 3 oz. chopped nuts. Wrap and chill. Serve at room temperature.

1/2 lb. grated Swiss or Parmesan cheese
1/2 lb. butter
8 Tbsp. sour cream
2 & 3/4 Cup flour
1 egg
Caraway seed
Salt

Work together well on a board or in a bowl. Let dough rest 1 hour. Roll or pat it out to about 1/4" thickness. Cut into sticks with pastry cutter. (About 1"x3") Brush with beaten egg, sprinkle with salt and a little caraway seed Bake on cookie sheet 20--25 minutes at 350 degrees.

1 Can of minced clams, well drained (save juice)
4 oz. Philadelphia cream cheese at room temperature
1 Tbsp. minced onion
1 tsp. Worchestershire sauce
Salt to taste

Mix thoroughly with 1 Tbsp. clam juice. To make a larger dip, add tuna fish in equal amount to the clam dip. A few well chopped nut meats are good added to dip. Serve with crackers, Tater puffs or Triscuits.

3/4 Cup mayonnaise
3/4 Cup Sour Cream
1 Can tiny or small shrimp, rinsed, drained and shredded or crumbled
1 Tbsp. lemon juice
1/4 tsp. garlic salt
3--4 Tbsp. fresh chopped parsley

Mix all ingredients together. Allow to stand 2 to 3 hours or more before serving. May be made the day before Serve with potato chips or vegetables.

1--8 oz. pkg. cream cheese
2 tbsp. milk
1/2 cup sour cream
1 pkg. chipped beef --- shredded
1/4 cup finely chopped green pepper
2 tbsp. onion flakes
1/2 teasp. garlic salt
1/2 cup chopped pecans
2 tbsp. butter or oleo

Blend first four ingredients. In butter, saute pecans --- add green pepper, onion flakes, garlic salt to above. Mix all well. Place in 8 inch pie plate. Bake at 350 for 20 minutes. Serve hot on crackers.

One-fourth lb, lean ham chopped very fine, the yolks of three eggs ("well beaten), one-half oz. butter, two tablespoonfuls of cream, and a little red pepper. Stir over the fire till it thickens, then spread on hot toast. Garnish with parsley.

1/3 c. fat
2/3 c. water
1 1/2 t. salt
1/4 t. pepper
6 eggs
2 c. matzo meal

Mix fat, water and seasonings and bring to a boil. Pour the liquid gradually onto the matzo meal, mixing well with a fork. Beat the eggs into the mixture; knead thoroughly. Grease hands, and roll pieces of dough into marbles about 3/8" thick. Place on greased cookie sheet. Bake at 400° until brown.