• 1/2 cup margarine
• 1 & 1/2 cups brown sugar (firmly packed)
• 2 eggs
• 2 teaspoons vanilla
• 1 & 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup chocolate chips
• 1 cup dry roasted salted peanuts

Preheat oven to 350 degrees.  Melt the margarine in a 3 quart saucepan over medium heat.  Remove from heat.  Stir in brown sugar, eggs and vanilla.  Add flour, baking powder and salt; mix well.  Gently stir in chips and peanuts.

Spread mixture into ungreased 13X9 pan.  Bake for 20 to 25 minutes.  Do not overbake!  Cool completely before cutting into bars.

• 1 lb. lean ground beef
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1 (10 & 3/4 ounce) can condensed chicken gumbo soup
• 1 (10 & 3/4 ounce) can condensed tomato soup
• 2 tablespoons mustard
• 1 tablespoon worcestershire  sauce
• 1 (12 ounce) can of biscuits

Preheat oven to 375 degrees.  Cook beef, onion and celery until beef is cooked.  Drain.  Stir in remaining ingredients except biscuits.  Cook an additional 2 or 3 minutes until everything is thoroughly mixed.  Spoon mixture into ungreased 8" square pan.  Top with biscuits that have been cut in half, placed cut side down.  Cook about 30 minutes until biscuit topping is golden brown.

• 1/3 cup margarine or butter
• 1/3 cup chopped onion
• 1/3 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 & 1/2 cups chicken broth
• 2/3 cup milk
• 3 cups diced cooked chicken or turkey
• 2 cups frozen mixed vegetables, thawed

1. Heat oven to 425 degrees.  Prepare pie crusts as directed on pkg for two crust pie using 9 inch pan.
2. In a medium saucepan, melt margarine over medium heat.  Add onion; cook about 3 minutes or until tender.  Stir in flour, salt and pepper until well blended.  Gradually stir in broth and milk.  Cook stirring constantly until bubbly and thickened.
3. Add cooked chicken and mixed vegetables; remove from heat.  Spoon chicken mixture into crust lined pan.  Top with second crust and crimp edges.  Cut several slits in top,
4. Bake for 30 - 40 minutes until golden brown.  Let stand 5 minutes before serving.  Makes about 6 servings.

• 3 cups sugar
• 1 cup evaporated milk
• 1 (7 ounce) jar marshmallow creme
• 3/4 stick margarine
• 1 (12 ounce) can angel flake coconut
• 1 cup chopped nuts

Mix sugar, milk and margarine together and cook until mixture comes to a boil, stirring frequently.  Boil for 5 minutes over medium heat stirring constantly.  Remove from heat and stir in coconut and marshmallow creme, then add nuts.  Stir until mixture starts to thicken.  Pour into buttered pan.  Cool before cutting.  Makes about 2 pounds.