Lentil Soup

Lentil Soup, Gypsy style from my cookbook Managing your Meals by Winnifred Jardine.
I love this recipe! My kids will eat it now but it is not their favorite! They are missing out!!! Hope you enjoy it.

1 cup dried lentils
5 cups water
1 can (15 oz) tomato sauce
1 cup finely diced carrots ( I just cut them up and put them in without dicing--tastes just as good)
1/2 cup chopped onion
1 1/2 cups ham scraps or pieces
1 1/2 tsp salt
1/2 tsp marjoram
Dairy sour cream (optional)
Ground nutmeg (optional)

Combine all ingredients, except sour cream and nutmeg in 3-quart kettle. Bring to a boil; reduce heat and simmer, covered, about 2 hours or until lentils are very tender. Top each serving with dollop of sour cream and sprinkling of nutmeg, if desired. makes 8 servings.

Peanut Butter Fingers

This is a recipe that I made around Christmas time. I can't make this for awhile because I will eat the whole pan because they are so good and get fat!

Preheat oven to 325 degrees F

1 cube butter
1 1/2 cups brown sugar
3/4 c peanut butter
1/4 tsp salt
1 1/4 c flour
1 1/8 c white sugar
2 eggs
1/2 tsp baking soda
2 1/4 c rolled oats
1 tsp vanilla

Directions: Mix butter, sugars, eggs, peanut butter, soda, salt and vanilla well. Add flour and oats. Mix well. Spread into a buttered cookie sheet (about 1/8th inch thick.)
Bake at 325 degrees F for 10-12 minutes or until lightly browned.

When slightly cooled, spread top with 1 cup whipped peanut butter (I put the peanut butter in a bowl and got my mixer and beat it for a few minutes until it is smooth.) Cool completely or freeze. Then top with chocolate frosting. You can make your own frosting or use store bought. I tried to put the frosting on without freezing the peanut butter and although it is possible, it is very messy and difficult. Cut into bars and ENJOY!