Hawaiian Haystacks

by Roxanne Thayne 

1 lg. can cream of chicken soup

1 lg. can chicken chunks

1 can evaporated milk

3 c. white rice

1 can pineapple tidbits

1 can mandarin oranges

Sliced almonds

Coconut

Chowmein noodles

Freeze dried peas (simmer till soft)

Soy sauce

Warm soup and add a few dashes of soy sauce.  Add chicken chunks and evaporated milk till it’s a sauce consistency.  Cook rice in separate pan. 

Make a bed of lettuce, mound rice on lettuce, and spoon sauce over the top.  Top with pineapple, oranges, almonds, coconut, chow mein and peas.  Have soy sauce to add more flavor if needed.

Cranberry Flax Seed Cookies

by Rachele Beck

2 cubes margarine, softened

2 eggs

1 cup turbinado sugar

3 TB honey

4 cups whole wheat flour-add 1 at a time and see how much you will need

1/2 cup flax seeds-add more if you want

1 cup craisins

1 tsp baking powder

cinnamon and nutmeg-shake in some to taste

I had to add a little buttermilk, because the dough looked too dry.  I think the buttermilk helped make the cookies so most.  Bake 350 for 10  minutes.  I have a convection oven and it works pretty fast.