Here are 3 recipes from the cookbook:

Carrot Cookies

2 eggs, ½ cup butter, ½ cup Crisco, ¾ cup Sugar, 1 cup cooked carrots (mashed), 2 cups flour, 2 tsp. baking powder, ½ tsp. salt, ¾ cup coconut (optional).

  Set butter out to soften. Peel and cook the carrots and set aside to cool and mash. Cream the shortening, butter, sugar, eggs and cooled mashed carrots together. Mix together the flour, salt and baking powder. Add the creamed mixture. Stir in the coconut and mix well. Drop by teaspoons full onto a lightly greased cookie sheet and bake at 400° for 8 to 10 minutes. When cooled slightly, spread on orange glaze.

Orange Glaze:

2½ Tbsp. softened butter, 1½ cups powdered sugar, 1½ Tbsp. freshly squeezed orange juice and 2 tsp. grated orange peel.

  Combine all ingredients and mix well. Spread onto slightly cooled cookies.

Slow Cooked Drip Beef Sandwich

3 to 4 lbs. chuck or rump roast, 1 Tbsp. garlic salt, ½ Tbsp. oregano, ¾ Tbsp. savory salt and 2 beef bouillon cubes.

  Trim most of the fat from the beef. Put beef in Dutch oven or other deep kettle. Fill half full with water as to barely cover the beef. Add the seasonings. Cover and simmer slowly on top of the stove for approximately 8 hours. When cooked, shred the beef and serve on deli buns of your choice. If preferred, strain the liquid from the beef and serve on the side or drizzle a small amount onto the sandwich. Use sparingly as the sauce is rather salty.

Rich Cookies and Cream Candy

2 cups crushed Oreo cookies with white filling, 1 - 18oz. pkg. white baking chocolate, 1 - 14 oz. can sweetened condensed milk and ? tsp. salt.

  Combine the baking chips, condensed milk and salt in a saucepan, over low heat, stirring until chocolate is melted. Remove from heat and add crushed Oreos. Pour into an 8 inch square pan that has been lined with foil. Chill in refrigerator until firm. Cut into squares of your choice and serve at room temperature.