Coconut-Oatmeal-Chocolate Chip Cookies

 Ingredients

• 1 cup shortening
• 1 cup sugar
• 1 cup firmly packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups rolled oats, uncooked 1 6-oz pkg chocolate chips                                                                                                                                                                                                         
• 2 cups crisp rice cereal ( Rice Krispies)
• 1 cup flaked coconut

Directions

1. Beat shortening and sugars at medium speed with an electric mixer until blended; add eggs and vanilla, beating well.
2. Combine flour and next 2 ingredients; add to shortening mixture, mixing well.
3. Stir in oats and remaining ingredients.
4. Shape into 1-inch balls, and place 2 inches apart on lightly greased cookie sheets; flatten slightly with fork.
5. Bake at 350° for 10-12 minutes.
6. Transfer to wire racks to cool.

Pickled Carrots -- Sister Peterson

2 lbs. fresh carrots (pealed and cut in approx. 1/2 inch pieces.  Cook carrots in boiling water for 10 minutes until crispy tender, drain
1 c. green pepper, chopped
1 c. yellow onion, chopped
In sauce pan mix together and heat until sugar is dissolved:
     1 can tomato soup
     1/2 c. oil
     1/2 c. cider vinegar
     3/4 c., sugar
     salt ad pepper

Mix all ingredients together.,  Chill in fridge for several hours before serving.  Optional:  You can add to sauce mixture 1 tsp prepared mustard and 1 tsp Worcestershire sauce.  Mix well

You can add more carrots as needed. 

Grape Salad from Sister Hendricks

1 pkg cream cheese (8 oz)
l cup sour cream
1/3 c. sugar
 2 t. vanilla
2 lbs. seedless red grapes
2 lbs. seedless green grapes
3 T. brow sugar
3 T. chopped pecans

Beat the cream cheese, sour cream, sugar and vanilla until blended.  Add grapes and toss to coat.  Transfer to a serving bowl.  Cover and refrigerate until serving.  Sprinkle with brown sugar and pecans just before serving.