Memorial Cookbook

Those Who Have Died
by Suicide







2 c. water

1 1-lb. box dates (cut) OR
3 (6-oz.) bags apricots

If using dates, use 2 cups of water. If using apricots, use 1 1/2 cups of water. Cook until thick and mushy. Cool.


1 1/3 c. oleo
1 1/2 c. brown sugar
2 c. flour
1 tsp. baking soda

1/4 tsp. salt
3 c. oatmeal
1 c. chopped walnuts (optional)

Blend with fork. If desired, stir in chopped walnuts. Cover bottom of 9 x 13 pan with 1/2 of crust mixture. Spoon filling over bottom crust. Use remaining 1/2 of crust mixture for top crust. Bake 25 minutes at 375 F.

Note: Recently, I visited my dad and told him about this cookbook and asked him if he had a favorite recipe of Mom's. He immediately said, "Oatmeal Surprise! Mom used to make it and it was so good!"
                                                                             Marianne Piquet - Idaho
                                                                                   In loving memory of
                                                                                               Mary Piquet

One often calms one's grief by recounting it.
Pierre Corneille




1 tsp. grated orange peel
1/4 c. brandy
vanilla ice cream

1 (16-oz.) can pitted dark sweet cherries,drained (reserve 1/4 cup syrup) 1/4 c. rum
3/4 c. currant jelly

Combine reserved syrup and rum; pour over cherries. Refrigerate at least 4 hours. In chafing dish or saucepan, melt jelly over low heat. Stir in cherry mixture and orange peel. Cook, stirring constantly, until mixture simmers. Heat brandy just until warm; pour slowly over cherries and ignite immediately. Do not stir. Spoon sauce and cherries over ice cream. Makes 8 -10 servings.

Note: This was one of Lenny's favorites!
                                                                          Stuart Rosenkrantz - Florida
                                                                                      In loving memory of
                                                                  Lenny and Elizabeth Rosenkrantz


1-lb. Domino light brown sugar
3/4 c. water
4 eggs, slightly beaten
1/4 c. soft butter or margarine


1 tsp. vanilla
1 unbaked 9-inch pie shell
1 c. pecan halves
whipped cream or ice cream (optional)

Combine sugar and water in saucepan. Cook and stir until sugar dissolves. Bring to a boil and cook 3 minutes. Gradually add hot syrup to eggs, stirring constantly. Add butter and vanilla. Pour into pie shell. Arrange pecans on filling. Bake in moderate oven 350 about 1 hour or until set. Cool before serving. Top with a dollop of whipped cream or a scoop of vanilla ice cream.

Note: This was Lisa's sure-fire, never-fail pecan pie. She started making it when she was a junior in high school. It's so simple to make and is absolutely delicious.
                                                                              Faye E. Martin - Georgia
                                                                                      In loving memory of
                                                                                          Lisa Mewbourne




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