• 2 C slices strawberries
• 2 C chopped rhubarb
• 1.5 C sugar
• 3 T minute tapioca
• 1/4 t salt
• 1/2 t ground nutmeg
• 1 9" double crust pie pastry, unbaked
• Butter

Mix fruit and cover with sugar, tapioca and spices. Let stand 25 minutes. Turn into unbaked 9" pie shell. Dot with butter; cover with lattice top pastry. Bake at 400 for 10 minutes. Reduce heat to 350 and bake 35 more minutes, until crust is golden brown.

This is from Paula.

• 1 C sugar
• 3 T Cornstarch
• 1/2 C water
• 3oz cream cheese
• 6 yo 7 sliced fresh peaches
• 1 baked pie shell
• Fruit Fresh

Put sliced peaches in a bowl and sprinkle them with Fruit Fresh. Take out 1 cup and mash them. Combine mashed peaches, sugar, cornstarch and water on medium heat and bring to a boil until clear. Cool. Spread cream cheese on bottom pie shell, lay sliced fresh peaches on top and pour glaze into the center of the pie. Chill and eat.

Crust

1. Mix thoroughly: 1 C shortening 1 C white sugar 1 C brown sugar 2 eggs, beaten
2. Sift together and Add: 2 C sifted flour 1/4 t salt 1 t baking soda 1 t baking powder
3. Add: 1 C chopped gumdrops 1/2 C walnuts 1 teaspoon vanilla 1 C coconut 2 C oatmeal
4. Mix the shit and roll it into small balls
5. Press with a fork
6. Bake 10 to 12 minutes at 350F
7. Chow down like the starved tundra wookie you are

Cream together: 1 C sugar 1/2 C butter 2 squares chocolate Add: 1 egg 1 C buttermilk Sift together and add: 1 t baking soda 1 1/2 C cake flour dash of salt Mix in: 4 oz chopped maraschino cherries and/or nuts Bake at 375 in greased 9x9 baking pan for 25 minutes or until done. Sarah typically doubles the recipe and fills a full size cake pan.