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[nverland]

Seven-Can Casserole
10 servings

1 1/2 LB. Ground beef
1 large onion, chopped
1 c. Diced celery
Fat
2 10 1/2 -oz. Cans cream of mushroom soup
1 10 1/2-oz. Can chicken with rice soup
1 16-oz. Can mixed vegetables (DO NOT DRAIN)
1 small can mushrooms
2 3-oz. Cans chow mein noodles
4 tbsp. Soy sauce

Brown meat, onion and celery in fat. Place in a 2-quart casserole. Add soups, undrained vegetables, noodles and soy sauce; mix. Bake at 350 degrees for
1 hour.



Cookies 1-

Holiday Squares
Yield: 15-30 squares

1 cups sugar
2 sticks butter
4 eggs
2 cups flour
1 tablespoon lemon juice or extract
1 can cherry pie filling

Gradually add sugar to butter. Cream until light and fluffy. Add eggs one at a time, beating well at low speed. Add flour and lemon extract or juice.
Pour into a greased 15 x 10 x 1-inch pan. Mark off 15 or 30 squares, placing a heaping teaspoon of cherry pie filling into the center of each square.
Bake at 350 degrees for 35-49 minutes. Cool and cut into squares. Dust with powdered sugar.
Margaret also suggests using raspberry filling instead of cherry, and marking the pan into smaller squares to make more bars.



Pumpkin Dumpkins
Yield: 3 dozen

1 box spice cake mix
1 15-ounce can pumpkin
1 bag semi-sweet chocolate chips
Dump all ingredients in a bowl and stir until smooth.
Drop by teaspoons or tablespoons (depending on size preference) on an ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes.



Fortune Cookies
Yield: 1 dozen

1 egg white
1/8 teaspoon vanilla extract
1 pinch salt
1/4 cup unbleached all-purpose flour
1/4 cup white sugar

Preheat oven to 400 degrees. Write fortunes on 12 strips of paper about four inches long and half an inch wide. Mix egg white and vanilla until foamy but not stiff. Sift flour, salt and sugar and blend into the egg white mixture. Drop teaspoons of batter at least four inches apart on a greased cookie sheet. Tilt the sheet to move batter into rounds about three inches in diameter. Be careful to make batter as round and even as possible and allow plenty of space. Start with two or three cookies to a sheet and go from there.
Bake for five minutes or until golden color appears on the outer 1/2-inch of the batter circle. The center will remain pale.
Remove from oven. Quickly dislodge cookie with a wide spatula and place upside down on a flat surface. Place the fortune in the middle of the cookie and fold in half. Place the folded edge on the rim of a measuring cup and pull the pointed edges down on either side. Put folded cookies into a muffin tin or egg carton to hold their shape until firm.



Rumnog pecan cookies
Yield: 2 dozen

1/3 cup canola oil
1/4 cup soy or rice milk
1 cup plus 2 tablespoons sugar
1 tablespoon molasses
2 tablespoons dark rum
1 1/2 teaspoons vanilla extract 1 1/2 cups flour
1/4 cup cornstarch
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg, plus more for garnish (optional)
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups coarsely chopped pecans

Rumnog Icing

2 tablespoons nonhydrogenated vegan margarine, at room temperature
2 cups confectioners’ sugar, plus more as needed
2 tablespoons soy milk, soy creamer or rice milk
2 tablespoons dark rum or rum extract
1/4 teaspoon vanilla extract
Colored sugar sprinkles, for garnish (optional)

Position an oven rack in the middle of the oven and preheat to 350 degrees. Line two baking sheets with parchment paper.
For the cookies, combine oil, soy or rice milk, sugar, molasses, rum and vanilla extract in a large mixing bowl and beat at medium-high speed for two to three minutes or until slightly foamy. Stop the motor and sift in flour, cornstarch, baking powder, baking soda, spices and salt. Mix well on low speed until a soft dough forms.
Place chopped pecans on a flat work surface. Roll the dough into walnut-sized balls (about one heaping tablespoon) and then roll them in the nuts. If the dough is a little too soft to roll, drop balls one at a time onto nuts and then roll (the dough will firm up slightly as it sits).
Place the balls two inches apart on the baking sheets and bake one sheet at a time for 10 to 14 minutes or until the cookies have puffed a bit and do not look raw. Let them cool for five minutes before transferring to a wire rack to cool completely.

For the icing, beat margarine at medium speed for three minutes until smooth and creamy. Stop the motor and add the confectioners’ sugar, using a fork to combine. On low speed, add soy milk, soy creamer or rice milk, the rum and the vanilla extract. Increase the speed to medium or medium-high and beat until icing has the consistency of buttercream.
Spread one teaspoon or more on each cooled cookie and sprinkle with nutmeg or colored sprinkles, if desired. Allow the icing to become firm before storing the cookies.

They can be stored in an airtight container for up to a week. The dough, wrapped well and placed in a heavy-duty, resealable plastic food storage freezer bag, can be frozen for up to two months. Baked cookies should be frozen without the icing.



Cocoa Fudge Cookies
Yield: 2 dozen

1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons butter
7 tablespoons unsweetened cocoa
2/3 cup white sugar
1/3 cup packed brown sugar 1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Cooking spray

Preheat oven to 350 degrees.
Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour, soda and salt and set aside. Melt butter in a large saucepan over medium heat.
Remove from heat and stir in cocoa powder and sugars (mixture will resemble coarse sand). Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Drop by level tablespoons two inches apart on baking sheets coated with cooking spray.
Bake at 350 degrees for eight to 10 minutes or until almost set. Cool on pans for two to three minutes or until firm. Remove cookies from pans and cool on wire racks.