Grocery List**

1-2-3 Peanut Butter Cookies

• 1 cup sugar (you can cut this down to 3/4 cup, if you prefer)
• 1 large egg
• 1 cup peanut butter (crunchy or smooth)

1. Combine sugar and egg in mixing bowl, stirring till smooth. Add peanut butter and mix in thoroughly.
2. Roll into walnut-sized balls.
3. Place the balls on un-greased cookie sheets at least 2" apart.
4. Flatten with the tines of a fork.
5. Turn 90 degrees and use fork again to create cross hatches.
6. Bake 10 minutes at 375F (or till done). Let cool in pan for 1 minute before removing to cooling rack.

• 1- 1/2 cup elbow macaroni
• 1 cup milk
• 3 tablespoons all-purpose flour
• salt and pepper to taste
• 2 tablespoons butter
• 1 cup shredded Cheddar cheese (I am a little more generous here)

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
2. In a microwave-safe bowl, combine milk, flour and salt and pepper to taste; whisk or beat until smooth. Add butter and cheese; microwave on high for 5 minutes and whisk until smooth. Microwave for an additional 4 to 5 minutes and whisk or beat until smooth and no lumps remain.
3. Add cooked pasta to mixture; stir and serve.

• 2 3/4 cups sifted all-purpose flour
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup milk

1. Mix flour and salt together. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until mixed, and shape into 2 flat balls. Wrap in plastic wrap. Refrigerate for 15 minutes or more.
2. Roll out on lightly floured surface.

• Leftover chicken
• Chicken Broth
• potato cubed into small pieces
• small cubed carrot
• 2 pie crusts

DIRECTIONS:

In a pan, heat the broth until boiling and remove from heat. Mix flour and water to make a thin paste.  Slowly pour into broth. Return to heat and simmer until thickened. Add meat, veggies to broth.

Put in unbaked pie crust and top with second crust

Bake in oven @ 350º for 30 minutes

POTATO PANCAKES

• 4 big potatoes
• 1 yellow onion
• 1 egg -- beaten
• 1 teaspoon salt
• 2 tablespoons all-purpose flour
• ground black pepper to taste
• 2 cups vegetable oil for frying (I use as little oil as I can here.. enough to cover the pan only.)

Finely grate potatoes with onion into a large bowl. (blender or food processor works fine) Drain off any excess liquid.

Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.

Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

Oatmeal Bars     

• 1 cup of margarine,
• 1 cup of sugar
• 3 cups of oats
• 1 cup of flour
• Squeezed one whole lemon

  (In the future when you have a larger pantry, you can also add: )

• 1 t vanilla
• 1 cup raisins
• 1 cup chopped walnuts
• 2 t cinnamon

Instructions

      Preheat oven 350F/180C and grease a 9 x 13 inch (23 x 33 cm) tin. Cream the margarine with the sugar in a large bowl until light and fluffy.  Beat in the oats, flour and lemon (and a pinch of grated zest from lemon) Pat all into the tin and baked for 35 minutes (or until top is golden), and then cut into squares

Chicken Nuggets: