Combine graham cracker crumbs and ¾ cup butter.

Pat mixture into 9 x 13 pan, reserving 1/3

cup.

Bake 5 minutes at 350º.

Boil rhubarb, sugar, and cornstarch until thick.

Add 1

tablespoon butter and food coloring.

Pour over crust; chill.

Combine Cool Whip and marshmallows and spread on top of chilled layer.

Mix up pudding.

Let set a little before spreading on Cool Whip.

Sprinkle with reserved graham cracker crumbs.

Put cooked potatoes through ricer while hot, then use a mixer to mash with butter, cream and salt.

Allow to cool.

When mashed potatoes are cold, mix in flour.

Divide into balls and roll thin, using a floured pastry cloth and covered, floured rolling pin.

Bake on griddle just until they start to turn brown, turning once with a long, flat lefse stick.

I stack them between clean dish towels with a large plastic bag under towels and on top to keep them moist.

Let them cool slowly this way.

(I usually leave them overnight.

) Then package and refrigerate or freeze.

To serve, spread with butter and sugar.

Boil potatoes and mash very fine.

Add cream, butter, and salt.

Beat until light and let cool; add flour.

Take a piece of the dough, roll as for pie crust, rolling as thin as possible and as large as it will go on griddle.

Bake until a light brown, turning frequently to prevent scorching.

Pile on a plate, buttering each one.

You can sprinkle cinnamon and sugar on them for a special treat.

They are necessary when you are eating lutefisk.

Mix together flour, shortening, egg yolk, milk, salt, and sugar as for pie crust.

Roll out half of pastry to fit jelly roll pan.

Press on sides.

Spread pie filling over crust.

Roll out remaining dough, cover, and seal.

Beat egg white and brush over crust.

Bake at 375º for 40 minutes.

While warm, drizzle with glaze of powdered sugar, water, and vanilla.

You may need to add more water to obtain drizzling consistency.

Mix 2 cups flour, powdered sugar, and butter with pastry cutter.

Press in bottom of greased pan and bake 20 minutes at 350º.

While crust is baking, beat eggs, 1 tablespoon flour, lemon juice, and sugar.

Pour this over baked crust and bake for an additional 25 minutes at 350º.

When the bars are cool, dust with powdered sugar.

You can cut these in various shapes to dress them up.

In oven, melt margarine in 15 x 10 pan.

Sprinkle remaining ingredients over.

Bake at 350º

for 25 minutes

Beat butter and sugar until fluffy.

Beat in eggs and vanilla.

On low, stir in flour, cocoa, and salt.

By hand, stir in coconut and ¾ cup walnuts.

Spread in greased 9 x 13 pan and bake 30

minutes at 300º.

Remove from oven and spread with marshmallow creme.

Sprinkle with chocolate chips and remaining walnuts.

Bake 5-8 minutes until marshmallow is almost set and chocolate is melted.

Melt white syrup and sugar together until it bubbles.

I use the microwave.

Then add peanut butter and heat.

When bubbly, add Rice Krispies; stir; pat into 9 x 13 pan.

I always double this and put in jelly roll pan.

Frost with chips, melted together–watch this and keep stirring.

Takes 15-20 minutes.

In a mixing bowl, cream butter and sugar; add eggs.

Stir in cocoa, four, vanilla, and salt; spread in a greased 9 x 13 pan.

Bake at 350º for 25 minutes, or until brownies are done.

Cool.

Spread marshmallow creme over cooled brownies.

In a saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly.

Remove from heat, stir in cereal.

Spread over marshmallow layer.

Chill before cutting.