4-BEAN SALAD

1 can cut green string beans
1 can yellow wax beans
1 can garbanzo beans
1 can kidney beans
1 cup sliced green onions
1 green pepper cut into strips and halved
scant half cup sugar
1/3 cup salad oil
2/3 cup vinegar
1 t salt
1/2 t pepper

Drain beans well.  Put kidney beans in sieve & run tap water through.  Combine all beans, onion and green pepper.  Combine remaining ingredients and drizzle over vegetables.  Cover and refrigerate for at least 24 hours.  A whole week of marinating isn't too long.  Stir once each day.  Drain when served.

I thought this was really good, easy to make, and does last a long time in the refrigerator.  I'll keep this one.  I used a can of rinsed black beans instead of the green beans since I had them, and it was fine.

SCOTCH SHORTBREAD

1 lb. butter (or butter flavored margarine)
1 cup sugar
4 cups sifted flour

Blend all together and roll out.  Cut into squares.  (Sugar tops if desired.)  Bake at 350 for 12 to 15 minutes. (Roll 1/4" thick - ungreased pan)

Well, that's it.  I was kind of hoping for something like the Girl Scout Trefoil scotchbread cookies, but these are a little dry, and I had a hard time rolling it out and cutting into squares.  They're all right but nothing you would say, oh, I have to make these again.

CRANBERRY CHUTNEY

4 cups fresh cranberries (1 pound)
1 cup water
2-1/2 cups sugar
2 sticks cinnamon
6 whole cloves
1/2 t salt
1 cup seedless raisins
2 tart green apples, thinly sliced
2 pears, thinly sliced
1/2 cup sliced celery
1 small onion, chopped
1/2 cup chopped walnuts
1 t grated lemon rind

Wash and pick over cranberries.  Place in large saucepan along with water, sugar, cinnamon, cloves and salt.  Mix well.  Bring to boil and cook about 10 minutes or until cranberries begin to pop.  Add raisins, apples, pears, celery, and onion.  Continue cooking, stirring occasionally, for 10 to 15 minutes, or until desired thickness.  Remove from heat and stir in walnuts and lemon rind.  Remove cinnamon sticks.  Turn into jars.  Cover and seal.  Makes about 2 quarts.  (Will keep in refrigerator for one month.)

This is really pretty and a nice variation on the traditional cranberry sauce with orange rind recipe.  There's a lot of stuff in this, so you will either love it or not.  I personally thought it was really good, and I served it again a week later after keeping in the refrigerator, and it was perfectly fine, so it does keep that long anyway.  It's also pretty easy to make because you can chop things up as it's cooking.

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.

SUMMERTIME COOKIES

2 cups sugar, 1/2 cup milk, 1/2 stick margarine.  Combine in pan and cook over medium heat.  Boil for one minute.  Start timing when it starts to bubble on sides.  Remove from heat and add:
1/2 cup peanut butter, 3 cups quick oats, and 1 t vanilla.  Stir well.  Drop on wax paper by tsp.  Dry at least 1/2 hour before moving.

This is fast and easy.  Looks a little weird when done.  As a matter of fact, my husband looked at them and said "Don't you have to bake these?"  But no, you don't.  They're done!  Very good taste and kind of interesting consistency, almost like a cross between a cookie and a candy.