#62 Buffalo Cookies

1 cup butter flavored shortening
1 cup sugar
1 cup packed brown sugar
2 T Milk
1 t vanilla
2 eggs
2 cups flour
1 t baking powder
1 t baking soda
1/2 t salt
1 cup oats
1 cup corn flakes, crushed to about 1/2 cup
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans
1/2 cup flake coconut

Heat oven to 350 degrees. Grease baking sheets.
Combine shortening, sugars, milk and vanilla. Beat at low speed until well blended. Add eggs; beat at med speed until well blended.Combine flour, baking powder, baking soda and salt. Add gradually to shortening mixture at low speed. Stir in oats, corn flakes, chocolate chips, nuts and coconut. Drop large tablespoons full onto cookie sheets. Bake for 12-14 minutes, or until lightly browned around edges, but still slight soft in the center. Cool.

#61 Lentil Soup

3 slices of bacon, chopped
1 medium onion, chopped
1 large carrot, sliced
1 large stalk celery, sliced
1 clove of garlic, minced
4 cups of water
12 oz of dried lentils
1 chicken bouillon cube
2 T snipped parsley
1 t salt
1/2 t pepper
1/2 t thyme
1 bay leaf
1 can, (28oz) whole tomatoes
1 cup water

Fry bacon in a Dutch oven, add onion, carrot, celery and garlic. Cook about 10 min. Stir in 4 cups of water, lentils, bouillon cube, a, parsley, salt, pepper, thyme and bay leaf. Heat to boiling, reduce heat. Cover and simmer about an hour. Add more water if needed. Stir in tomatoes with liquie and 1 cup water. Simmer 15 minutes.

This comes from an early 80's version of the Betty Crocker Cookbook.