Sift 2 cups sifted flour, 2 teaspoons baking pov/dcr r^jid 3/4 teaspoon salt. Cut in l/4 cup shortening. Add enough reconstituted nonfat dry milk to m^ice a soft dough. Holl out on a flo^ored "board to form a 9 in. squaxc. Chop fine 1/2 can (12 oz.) lun- cheon meat. Mix v/ith 3 tablespoons salad dressing, 1 small minced onion, and 1/8 teaspoon pepper; spread on dough. Roll up, and cut in 8 slices. Put^on "brJking sheet, ind "bake in a very hot oven, 450 I'm about 20 min. Servo v/ith Sauce: In saucepan mi:c 1 Cr?ji (11 oz.) cream of celeiy soup and 1/4 cup v/ater. Hoat. EIOT: iPresh tomatoes vdll keep longer if placed with the stems do\-m. Eggc Merrici: ^ VJiltcd Spinr.ch To.'.Dt Dressing Frosted Gingcr'brer.d Squares Prepare packaged gingorTDread ini:c according to directions on package; cool. Spread v.dth frost- ing made "by ini::cing 3/4 cvip pov/dered sugar, grated rind of 1 orange, a'bout 1 talDle spoon v/ate✪ Frosted Gingerbread Squaresr, c'^nd a fev; drops yelloi.^ food coloring. (Cut half of the gingerlDread for this meal; reserve the rest for ajaother meal.) V/ash 3/4 ITd, spinach, rnd hrcali into pieces. To make dressing: In emnll saucepan, combine 3 . tablespoons bacon drippings, 2 tablespoons vinegar, 1 teaspoon prepared mustard, 2 teaspoons granulated sugar, 1 teaspoon salt, 1/4 teaspoon black popper; mix vfcll ajad heat. Pour dressing over spinach, toss. Mix 1 can (8 oz.) meatless spaghetti sauce ifdth 1/2 cup water; heat. . In large greased skillet half -filled with lightly boiling srlted water, carefully drop eggs, one at a time. Cover, remove from heat, ajid poach to desired doneness. For each serving, put an egg on each of tv;o slices of toast.✪ Eggs with Spaghetti Sauce Pour spag- hetti sauce over the c£gs,'and sprinkle a little chopped parsley and a little grated cheese on each egg. Serve extra toast. HIITT: Place a pan of v:ater in the bottom of the oven v/hen you rc-hoat rolls or biscuits. The steam from the .water v411 rise and make the bread taste fresh and soft as the day it v/as ba^cd. YOU KAY HAVE OTHER FAVORITES:

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Sift 2 cups sifted flour, 2 teaspoons baking pov/dcr r^jid 3/4 teaspoon salt. Cut in l/4 cup shortening. Add enough reconstituted nonfat dry milk to m^ice a soft dough. Holl out on a flo^ored "board to form a 9 in. squaxc. Chop fine 1/2 can (12 oz.) lun- cheon meat. Mix v/ith 3 tablespoons salad dressing, 1 small minced onion, and 1/8 teaspoon pepper; spread on dough. Roll up, and cut in 8 slices. Put^on "brJking sheet, ind "bake in a very hot oven, 450 I'm about 20 min. Servo v/ith Sauce: In saucepan mi:c 1 Cr?ji (11 oz.) cream of celeiy soup and 1/4 cup v/ater. Hoat. EIOT: iPresh tomatoes vdll keep longer if placed with the stems do\-m. Eggc Merrici: ^ VJiltcd Spinr.ch To.'.Dt Dressing Frosted Gingcr'brer.d Squares Prepare packaged gingorTDread ini:c according to directions on package; cool. Spread v.dth frost- ing made "by ini::cing 3/4 cvip pov/dered sugar, grated rind of 1 orange, a'bout 1 talDle spoon v/ater, c'^nd a fev; drops yelloi.^ food coloring. (Cut half of the gingerlDread for this meal; reserve the rest for ajaother meal.) V/ash 3/4 ITd, spinach, rnd hrcali into pieces. To make dressing: In emnll saucepan, combine 3 . tablespoons bacon drippings, 2 tablespoons vinegar, 1 teaspoon prepared mustard, 2 teaspoons granulated sugar, 1 teaspoon salt, 1/4 teaspoon black popper; mix vfcll ajad heat. Pour dressing over spinach, toss. Mix 1 can (8 oz.) meatless spaghetti sauce ifdth 1/2 cup water; heat. . In large greased skillet half -filled with lightly boiling srlted water, carefully drop eggs, one at a time. Cover, remove from heat, ajid poach to desired doneness. For each serving, put an egg on each of tv;o slices of toast. Pour spag- hetti sauce over the c£gs,'and sprinkle a little chopped parsley and a little grated cheese on each egg. Serve extra toast. HIITT: Place a pan of v:ater in the bottom of the oven v/hen you rc-hoat rolls or biscuits. The steam from the .water v411 rise and make the bread taste fresh and soft as the day it v/as ba^cd. YOU KAY HAVE OTHER FAVORITES:

Favorite recipes (St. Luke's Mission, Durham, 1956)