1/2 cup plus 3 tablespoons flour
1 1/2 cups sugar
1 teaspoon cinnamon
1/8 teaspoon cloves, ground
1 teaspoon lemon zest, grated
1/4 teaspoon salt
8 tart apples (i.e., Granny Smith) peeled and thinly sliced
1 prepared 9-inch pie crust, uncooked
1/2 cup sharp cheddar cheese, grated
1/4 cup margarine, melted

Preheat oven to 400° F. In a large bowl, mix together 3 tablespoons of flour, 1 cup of sugar, cinnamon, cloves, lemon zest and 1/8 teaspoon salt. Toss apples in mixture. Arrange apples in pie pan on crust. Combine 1/2 cup of flour, 1/2 cup of sugar, 1/8 teaspoon of salt, cheese and margarine. Sprinkle this lightly over the apples.

Bake for 35 minutes or until topping and crust are golden brown.

FRESH STRAWBERRY PIE
Makes one 9" pie

2 to 3 pints fresh strawberries - washed, hulled and left whole
7 oz. of  7-Up
3 tablespoons cornstarch
1 cup sugar
1 baked 9-inch pie shell
red food coloring

In a saucepan, mix well cornstarch and sugar; add 7-Up and bring to a boil. Stir constantly and continue stirring until thickened. Add food coloring. Cool. Arrange strawberries in cooled pie crust, hull down; pour glaze over the berries, making sure the glaze covers all the berries. Chill until ready to serve. Top with whipped cream

Blueberry Pie

1 small container non-dairy whipped topping
8 oz. sour cream
1/2 cup sugar
1/3 cup boysenberry syrup
fresh blueberries
1 graham cracker pie crust.

Mix the whipped topping, sour cream, sugar and syrup until well blended. Add enough blueberries to fill the crust heaping full and fold into the mixture. Carefully place the mixture into the pierces so the blueberries don't get smooshed. Pour into prepared crust and refrigerate until cool and firm.

In large bowl, mix first 4 ingredients. In small bowl, beat egg slightly; stir in milk and 3 tablespoons oil; add to flour mixture and stir just until flour is moistened.

Heat skillet or griddle over medium-high heat until drop of water sizzles. Brush lightly with oil.

Pour batter by scant 1/4 cupfuls onto hot skillet or griddle, making a few pancakes at a time.

Cook until bubbly and bubbles burst; edges will look dry. With pancake turner, turn and cook until underside is golden.

Place on heated platter; keep warm. Repeat, brushing skillet with more oil, if needed.

1 1/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon salt
1 1/4 cup shredded Cheddar cheese
1/4 cup shortening
water
grated Parmesan cheese

In large bowl, mix flour, cornmeal and salt. With pastry blender or 2 knives used scissor-fashion, cut in Cheddar cheese and shortening until mixture resembles coarse crumbs. With fork, stir in 1/3 cup water. With hands, shape dough into ball. (If the mixture is too dry, add more water, a teaspoon at a time, until moist enough to hold together.) Preheat the oven to 425° F.

Between two 15-inch-long sheets of waxed paper, with rolling pin, roll half of pastry into 12" by 10" rectangle. With knife, cut dough into 5" x 1/2" strips. Remove each strip; holding ends, make twist by turning ends in opposite directions. Lay on cookie sheet; press ends to sheet to prevent curling.

Bake twists 6 to 8 minutes until golden. When done, sprinkle lightly with Parmesan cheese; cool twists on racks. Repeat with remaining dough.

Ssausage-Stuffed Mushrooms
Makes 30

1 1/2 pounds medium mushrooms (about 30)
1/2 pound pork sausage meat
1/2 cup shredded mozzarella cheese
1/4 cup seasoned bread crumbs
parsley or garnish (optional)

Remove stems from mushrooms; chop stems. Set mushrooms and stems aside.

In a 10-inch skillet over medium heat, cook sausage until well browned. With slotted spoon, remove sausage to paper towels to drain. Spoon off all but 2 tablespoons drippings from skillet.

In hot drippings over medium heat, cook mushroom stems until tender, about 10 minutes, stirring frequently. Remove skillet from heat; stir in sausage, cheese and crumbs.

Preheat oven to 450 ° F. Fill mushroom caps with sausage mixture. Place stuffed mushrooms in 15 1/2" x 10 1/2" jelly-roll pan. Bake 15 minutes.

1 cup cake flour
1/4 teaspoon salt
1/2 cup butter
1/4 cup sugar
1 cup cream cheese
1 tablespoon caraway seeds

Preheat oven to 400 ° F. Sift the flour and salt together. Beat the butter and cheese together until creamy. Add the sugar and stir in the flour gradually.

Shape into 2-inch rolls, wrap each in waxed paper, and chill thoroughly in the refrigerator.

Cut into thin slices, put on lightly greased baking sheets, and sprinkle lightly with caraway seeds. Bake for about 6 minutes.

Melting Moments
Makes 24

1/2 cup butter or margarine
1/2 cup sugar
1 egg
1 1/2 cups all-purpose flour
pinch salt
rolled oats
candied or maraschino cherries

Preheat the oven to 350 ° F.

Cream the butter and sugar until soft and white, then beat in the egg. Add the flour and salt sifted together and mix to a firm dough. Dampen your hands, roll the dough into balls about the size of a walnut, and roll in the rolled oats.

Put on greased baking pans, allowing room for them to spread. Flatten a little and place a candied or maraschino cherry in the center of each cookie. Bake for 20 minutes.