“Kitchen Krafts,” Friend, Nov. 1989, 15
1 package (16 ounces/454 g) spaghetti
2 cups diced ham
1 cup frozen peas
1/2 cup water
4 eggs, beaten
Cook spaghetti according to package directions to barely tender stage; drain.
Place ham, peas, and water in large skillet and simmer for 3 minutes.
Stir in spaghetti.
Pour eggs over mixture; cook on medium heat until eggs are done.
1 1/2 cups canned pineapple chunks, undrained
2 cups canned sliced peaches, drained
1 cup canned apricot halves, drained
2 cups canned pear halves, drained
10 maraschino cherries (optional)
1/2 cup packed brown sugar
1/8 cup margarine, melted
1/4 teaspoon ground ginger
Drain pineapple, saving 2 tablespoons juice.
Pat fruits dry with paper towels.
Mix fruits in casserole dish.
In saucepan, stir together brown sugar, margarine, saved pineapple juice, and ginger. Cook over low heat until sugar melts, then pour over fruit mixture.
Bake at 350° F (175° C) for 30 minutes.
1/4 cup margarine, softened
1 cup packed brown sugar
1/2 cup canned pumpkin
1/2 teaspoon vanilla
3/4 cup flour
3/4 cup uncooked oats
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Cream together margarine and sugar, then mix in pumpkin, egg, and vanilla.
Add remaining ingredients; stir well.
Spread batter in greased 8″ (20 cm) square baking pan.
Bake at 350° F (175° C) for 25–30 minutes.