Apple Pudding

• 1 cup sugar
• 2 eggs beaten
• 1 tsp. cinnamon
• 1/4 tsp. cloves
• 1/4 tsp. salt
• 1 cup flour
• 4 T. melted margarine
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 3 cups peeled apples diced fine

Beat eggs until light. Add sugar. Gradually beat in dry ingredients. Add butter, grated apples, raisins to mixture. Spread 1 1/2 to 2 inches thick in greased 8 x 12 pan. Bake 30 to 40 min. in 350* oven or until top is lightly browned and toothpick comes out clean. Serve warm with whipped cream or butterscotch sauce.

Butterscotch Sauce:

• 1 cup brown sugar
• 3 T. margarine
• 1/2 tsp. vanilla
• 1 T. cornstarch
• 1 cup water

Cook until thick stirring constantly.

Salmon Quiche

Crust:

• 1 cup whole wheat flour
• 2/3 cup shredded sharp cheddar cheese
• 1/4 cup almonds (optional)
• 1/2 tsp. Patty's Prime Seasoning
• 6 T. cooking oil

Press in pan and bake for 10 minutes at 400*. Remove from oven and reduce heat to 325*.

Filling:

• 1 15oz. can red salmon
• 3 beaten eggs
• 1 cup sour cream
• 1/4 cup mayo or salad dressing
• 1/2 cup shredded sharp cheddar cheese
• 1 T. grated onion
• 3 drops hot pepper sauce
• 1/4 tsp. dillweed
• 1 tsp. Patty's Prime Seasoning

Drain salmon, remove bones and save liquid. Add water to liquid to make 1/2 cup. Flake salmon and set aside.

Blend eggs, sour cream, mayo or salad dressing and salmon liquid. Stir in salmon, 1/2 cup cheese, onion, dill, pepper sauce and Patty's Prime Seasoning. Spoon into crust. Bake at 325* for 45 minutes or until center is firm.

Butterscotch Pie

• 1 1/4 cup brown sugar
• 3 T. butter
• 3 eggs
• 1/2 cup flour
• 2 1/2 cup milk
• 1/8 tsp. salt
• 1/2 tsp. vanilla
• 9 inch baked pie shell

Combine sugar, flour, and salt in sauce pan. Stir milk in gradually and cook over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Remove from heat. Stir a little of the mixture into 3 egg yolks, slightly beaten. Then blend into hot mixture in pan. Boil 1 minute more stirring constantly. Remove from heat. Blend in butter and vanilla. Pour into baked pie shell. Whip egg whites until stiff. Cover pie with meringue and brown in 350* oven.