In a saucepan heat the shortening, milk, and sugar just to a boil. Stir for 1 minute and turn off the heat. Quickly add the other ingredients; add the oatmeal until the mixture is thick and sticky, but not too dry. Let sit for one minute, then scoop onto waxed paper to finish cooling.

Preheat oven to 350 degrees. Cream the shortening and brown sugar. Add egg, milk, and vanilla; blend well. Combine flour, baking powder, and salt to creamed mixture. Stir in chocolate chips and nuts. Spoon onto a cookie sheet, greased or lined with a silpat. Bake 8-10 minutes.

1 1/4 c White sugar
1/2 c Chopped macadamia nuts
3 White chocolate bars, chop
2 c Flour
1/2 t Baking soda
1/2 t Baking powder

Mix flour, baking soda and baking powder. Set aside. Layer ingredients in a
one quart mason jar. Pack firmly, add the flour last. Directions for card:
Empty cookie mix into large mixing bowl. Mix well. Add 1/2 cup butter or
margarine, softened. Add one slightly beaten egg, and one tsp. vanilla. Mix
well. Shape into walnut-sized balls and place two inches apart on greased
cookie sheet. Bake at 375 degrees for 12 to 14 minutes, until tops are very
lightly browned. Cool on sheets five minutes, then transfer to racks to
finish cooling.

1 pk Butterscotch pudding, 3 oz
3/4 c Butter
1/2 c Sugar, white
2 c Rolled oats, instant
1/2 c Nuts, chopped
1 t Vanilla

Form into balls (little). Place on ungresed cookie sheet, 3 cm apart.

Bake at 350 degrees for 10-12 minutes. Cool a few minutes before removing
from pan.

4 Green onions, chopped
16 oz Artichoke hearts, chopped
1/2 c Mayonaise
1/2 c Parmesan cheese

Mix all, bake at 350 degrees for 20-25 minutes.