How about a good Shaker meal and dessert??


3 c. mashed potatoes (no milk)
1 c. thick cream
1 tsp. salt
1/2 tsp. pepper
1 c. cubed cheddar cheese
1/2 c. buttered seasoned bread crumbs

Beat mashed potatoes with cream until very fluffy. Season. Put in buttered ovenproof baking dish. Push little pieces of cheese into potatoes. Cover mixture with bread crumbs. Bake at 350 degrees for 20 minutes.


1/4 c. all-purpose flour
1/2 tsp. salt
1/8 tsp. black pepper
1 frying chicken, 3-4 lb., cut up
2 tbsp. butter or margarine
1 tbsp. oil
1/2 c. half & half
Few sprigs parsley, chopped
1/4 tsp. dried marjoram leaves, crumbled

Mix flour, salt and black pepper in plastic or brown paper bag. Add a few chicken pieces at a time. Shake until well coated with the mixture. Heat butter and oil in large skillet with cover. Add chicken and brown well on both sides. Drain fat. Pour half & half into skillet. Add parsley and marjoram. Cover and cook over low heat for 35-45 minutes or until chicken is tender. Tips: You will save money if you cut up the fryer yourself. Good served with: Mashed potatoes, green peas and cranberry sauce. For 2 servings: Half of the ingredients. Use chicken pieces. For 8 servings: Double the ingredients. Use 2 pans.


2 c. cranberries
1 can mandarin oranges
1 tart apple, peeled and chopped
1 (20 oz.) can unsweetened crushed pineapple
1 c. brown sugar
Dash of ground ginger, cinnamon, cloves and cardamom (optional)

Combine pineapple and brown sugar in saucepan and heat until well mixed. Add cranberries and simmer, covered for 10 minutes. Then simmer, uncovered, for 10 minutes. Add mandarin oranges, drained and simmer another 10 minutes. Add optional seasonings, if desired. Add chopped apples. Remove from heat and serve chilled.


3 1/2 c. sugar
3 c. vinegar
1/3 c. salt
1 tsp. alum
1 tsp. celery salt
1 tsp. mustard seed
1 tsp. turmeric

Fill gallon jar with sliced cucumbers and onions (about 6 cucumbers and 3 onions fill jar) layers. Mix and pour over cucumbers and onions. Place in refrigerator. Shake once a day for 6 days. Then ready to eat; must be kept in refrigerator.


1/2 tsp. salt
1/2 tsp. soda
3 tsp. sugar
1/2 tsp. baking powder
1 c. + 2 tbsp. cornmeal
1 egg, well beaten
1/2 c. buttermilk

Sift dry ingredients together. Add egg and buttermilk. Grease corn stick pans with bacon grease and heat until melted. Bake sticks at 450 degrees until brown.


2 c. flour
1/2 tsp. salt
6 tbsp. butter
6 tbsp. Crisco
6-8 tbsp. milk

2 tbsp. grated lemon peel
2 lemons, thinly sliced, rind removed
2 c. sugar
4 eggs, lightly beaten
Lemon slices

For crust, combine flour and salt. Cut in butter and Crisco until mixture resembles coarse crumbs. Mix in milk, 1 tablespoon at a time, until mixture balls together. Form into ball. Wrap in plastic wrap and refrigerate about 2 hours. FILLING: Combine lemon peel, slices and sugar. Let stand at room temperature 2 hours. Preheat oven to 450 degrees. Divide pastry into 2 pieces. Roll half on lightly floured surface. Line 9" pie plate. Roll remaining dough for top crust. Combine lemon slice mixture and eggs. Pour into pastry shell. Top with other crust. Cut slits in top crust. Sprinkle with sugar. Bake 15 minutes at 450 degrees. Reduce oven to 350 degrees and bake 25 to 30 minutes or until knife comes out clean.