Olde Thyme, simple to make favorites, from main dishes to desserts. If you have a favorite recipe, send it in! We would love to post it :)

Grandma's Casserole:

1 C. chopped onion
1 large green pepper, cut up
2 Tsp margarine
1 1/2 lb. ground beef
1 tsp. salt
1/2 tsp. pepper
2 or 3 tsp. sugar
1 qt. canned tomatoes
1 (8oz.) can tomatoe sauce
2 C. water
1 (8oz.) pkg. noodles
8 oz. Mozzarella cheese

Cook onion and pepper with oleo for 3 minutes. Add ground beef and brown. Add salt, pepper and sugar. Drain tomatoes. Add tomatoe sauce and water; bring to boiling and simmer 15 minutes.
In large dish, layer meat with dry noodles; top with cheese. Make sure noodles are covered. Cover with foil. Bake 45 minutes at 350*. Serve like lasagne.

Sweet Potatoe Pie:

1 Pkg. already pie crusts

Filling:
2 large sweet potatoes or yams (1 3/4 to 2 lb.)
1/2 C. margarine or butter melted
2 C. sugar
1 to 2 Tbs. cinnamon
2 to 3 tsp. nutmeg
1/2 to 3/4 tsp. cloves
1/2 to 3/4 tsp. mace
1/4 to 1/2 tsp. ginger
3 Tbs. vanilla
3 eggs, slightly beaten
1/3 C. evaporated milk

Prepare pie crust and refridgerate for later use. Place seet potatoes in saucepan and cover with water. Bring to a boil. Reduce heat; simmer until seet potatoes are tender. Cool.

Heat oven to 350*. Peel and mash sweet potatoes; measure 1 1/2 cups of mashed sweet potatoes into a large bowl. Beat in margarine, sugar, cinnamon, nutmeg, cloves, mace and ginger. Add remaining ingredients; blen well. Pour into pie crust pan. Bake at 350* for 50 to 60 minutes or until filling is set. Cover edge of crust with strips of foil after 30 minutes of baking to prevent excessive browning. Cool, store in refridgerator.

Country Hearth Oatmeal Bread:

2 to 2 1/4 C. flour
1 C. water, heated to 105-115*
1 pkg. active dry yeast
2 Tbs. nonfat instant dry milk
2 Tbs. honey
1 Tbs. margarine or butter melted
1 tsp. salt
1 C. rolled oats

TOPPING
1 egg, beaten
2 Tbs. shelled sunflower seeds

Lightly sppon flour into measuring cup; level off. In large bowl, combine water, yeast, dry milk and honey. Let stand 5 minutes. Add margarine, salt and rolled oats; stir in 2 cups of the flour until dough pulls cleanly away from sides of bowl. On floured surface, knead in up to 1/4 cup flour until dough is smooth and elastic, about 5 minutes. Turn dough into greased bowl; shape into ball and turn to grease all sides. Cover loosely with plastic wrap and cloth towel. Let rise in warm place until double in size, 45-60 minutes.

Grease cookie sheet. Punch down dough several times to remove all air bubbles. Shape into smooth ball; place on greased cookie sheet. Flatten ball to 6-inch diameter. Cover loosely with plastic wrap and cloth towel. Let rise in warm place until double in size.

Heat oven to 375*. Uncover dough and brush with beaten egg; sprinkle with sunflower seeds. Bake for 15-30 minutes or until loaf sounds hollow when lightly tapped.