CINNAMON CANDY SALAD

1 -3oz pkg. cherry gelatin
1 cup boiling water
1/3 cup red cinnamon candies
2/3 cup boiling wate
1 cup chopped apples
1 cup chopped celery
1/2 cup chopped walnuts

Dissolve jello in 1 cup water.  Add cinnamon candies to 2/3 cup water.  Stir candies to dissolve.  Add to jello and cool until partially set.  Add remaining ingredients.  Pour into mold and chill until firm.  Serve with mayonnaise.

Yes, you read that last part correct, serve with mayonnaise!  Well, these days not too many people are used to having celery and nuts in their Jell-O, so it takes getting used to for sure.  It's very pretty though.  I never was able to get the cinnamon candies to completely dissolve all the way, so I had to fish out the remnants with a spoon.  When I served this and told my family they had to dip each bite in mayo, well, their faces were pretty funny.  It's definitely different, something that was probably a bigger hit back in the '60s or something.

BUTTERSCOTCH COOKIES (Phyllis Watkins)

1-6 oz. pkg. butterscotch chips
3/4 cup margarine
2 T boiling water
1 t baking soda
2 cups rolled oats
1 cup + 3T sifted flour
3/4 cup sugar
dash of salt

Melt chips and margarine over boiling water.  Remove from heat.  Mix soda and boiling water and add to butterscotch mixture.  Gradually blend in remaining ingredients.  Drop by tsp. onto ungreased sheets.  Bake at 350 for 8 - 10 minutes.  Makes 60 to 70.

Well, I don't think you're going to get 60 to 70 unless you make them really little.  This is a great way to use up a half a bag of butterscotch chips you might have left over from something else.  Even if your half bag has kind of melted together into a giant clump as butterscotch chips are prone to do, it doesn't matter since you're just going to melt them anyway.  I just used a microwave for the first step, and the rest was super fast and easy.  Cookies in no time!  These are really nice cookies with a great flavor.  Keeping this recipe for the very purpose of using up butterscotch chips.

DATE, ORANGE BARS (Bernice Spitzenberger)

1 cup choped dates
1/2 cup sugar
2 T flour
3/4 cup water

Cook until thick.

Add:
1 cup chopped candy orange slices

Let cool.

Sift together:
1-3/4 cup flour
1 t soda
1/2 t salt

Cream:
1 cup brown sugar
3/4 cup soft shortening
2 eggs
2 T milk
1 t vanilla

Add flour mixture and 1/2 cup nuts to creamed mixture.
Spread 1/2 of the batter in 9 X 13 pan.  Spread on cooled filling, then remainder of batter.

Bake at 350 for 50 minutes for 25-36 minues.  Cut when cooled.  Freezes nicely.

This recipe came on a handwritten card by a friend of hers.  I never thought I would be dicing up candy orange slices and cooking them for a cookie!  This tastes kind of like a fruitcake-type thing only made in a bar.  It's actually pretty good, and people that like fruitcake would probably like it since it's not a super tough consistency.