Add remaining ingredients. Mix thoroughly. Press into greased 9 x 13 pan. N.B. Refrigerate until just cool. Cut into pieces. Remove pieces from pan. 

***Even though there is no chocolate in this recipe, the squares are sinfully delicious. I had to make four batches this past Christmas!

BONES ‘n GRAVY 

Thicken gravy with browned flour. 

Note: The stewing beef was not in the original recipe. I add it to stretch because I find there are so many requests for seconds. 

Our favorite family dinner dish is long-simmered beef short ribs. The family affectionately refers to them as “Bones ‘n Gravy”. I guess the most popular, if the simplest, dessert is Fudgy Brownies. These are so simple the grandchildren have taken to baking them. See the recipe below!

WELSH PASTIES

In the Dirty Thirties, my grandfather worked in a small mining town in Northern Ontario. My most vivid memory of pasties, apart from their delectable aroma wafting out of Welsh neighbors' open windows, was of one grimy little boy on a wooden stoop waving his cold supper pastie at his sister, "Hey, Jenny!" he yelled. "Come see. I found a pace of mate in me pastie!"

These pasties are from a more affluent time.

FILLING

2 leeks (whites shredded) or 1 large onion, finely chopped
1 TB vegetable oil
1 lb. minced beef
1 large carrot, finely chopped
1 stalk celery, finely chopped
2 medium potatoes (diced)
1 cup chicken broth
2 TB flour (approximately)
Salt and pepper to taste

Brown leeks or onion in oil until transparent. Add beef and cook together until beef loses its red color. Mix occasionally to break up large meat chunks. Add finely chopped vegetables to meat along with broth. Cover and cook until vegetables are tender. Sprinkle flour over mixture in pan; cook and stir over low heat until flour is absorbed and mixture thickens.

PASTRY

2 cups flour
1 1/2 tsp. baking powder
1 egg
1 tsp. salt
½ cup oil
½ cup warm water

Pour dry ingredients into mixing bowl; add remaining ingredients into well in center. Mix with fork until blended, shape into mound and allow to stand at room temperature for ½ hour. Dust counter with flour. Cut off and roll out small amounts of pastry at a time to thickness desired. Cut pastry into squares. Place filling on top and fold over to form triangle. Press edges together.

Place on greased pan. Bake at 375 degrees for 20 minutes.

Pasties may be brushed with egg and sprinkled with poppy or sesame seeds before baking.

Makes about four dozen small pasties suitable for hors d'oeuvres.

KEY LIME PIE

1/2 cup lime juice
4 egg yolks [save whites]
I can sweetened condensed milk
Sugar
1/2 tsp vanilla

Blend egg yolks and condensed milk. Slowly add lime juice to taste.  Pour into baked graham wafer crust or pie shell.  Beat egg white until stiff.  Add 4 tbsp sugar and 1/2 tsp vanilla.  Bake at 375F until golden brown.
Serve chilled.

CHRISTMAS SALAD

This recipe has been known to convert people who detest those horrible little cabbages!

4 cups Brussels sprouts
1 cup cherry tomatoes
1 cup vegetable oil
1/3 cup cider vinegar
1 tsp salt
1/2 tsp garlic salt
2 tbsp minced green onion
2 tbsp minced green pepper
2 tbsp minced parsley
1 1/2 tsp sugar
4 drops red pepper sauce
Romaine lettuce

Trim Brussels sprouts and halve.   Cook in boiling salted water for 15 minutes.  Drain.  Place sprouts and tomatoes in bowl.

Combine vegetable oil, vinegar, sugar, salt, garlic salt, green onion, green pepper, parsley and red pepper sauce in jar with tight fitting lid; shake well to mix.

Pour over sprouts and tomatoes, cover.  Chill, stirring several times for at least 2 hours.

When ready to serve, spoon sprouts into bowl, mound tomatoes in center.   Arrange romaine leaves around the edge.

DEE'S AMAZING PIZZA SALAD

Even the kids will enjoy this good-for-them salad!

8 oz elbow macaroni
1/2 lb pepperoni/pepperettes
1/4 lb mushrooms
1 red onion
1 green pepper
3 ripe tomatoes
1/3 cup olive oil
2 tbsp red-wine vinegar
2 large garlic cloves [minced fine]
1/2 tsp Italian seasoning or oregano
1/2 tsp salt and fresh ground black pepper
1/2 cup freshly grated Parmesan cheese

Boil pasta in a large pot of salted water with 1 tbsp oil for 10 -12 minutes. 

Slice thinly, pepperoni, onion, mushrooms and green pepper.  Chop tomatoes coarsely. 

Whisk oil with vinegar, garlic and seasonings in a bowl large enough for all ingredients, including pasta. 

Drain pasta but do not rinse. Stir cooked pasta into dressing until coated.  Mix everything else in.   Refrigerate for at least 3 hours to let flavors blend.  Enjoy!