A Taste of Heaven\r\nPMH Auxiliary\r\n\r\nCabbage Patch Supper\r\nEula Moses\r\n2 Tbsp. butter\r\n1 cup sliced onions\r\n\u00bc cup sliced celery\r\n\u00bc cup flour\r\n1 \u00bd tsp. salt\r\n1 \u00bd tsp. chili powder\r\n1 can tomatoes or 1 pint home canned tomatoes\r\n1 can kidney beans, drained\r\n2 cups sliced cabbage\r\n1 pkg. hotdogs\r\nCook onions and celery in butter until tender.\r\nCombine flour and seasonings and blend into onion mixture.\r\nStir in tomatoes, beans and then cabbage.\r\nCover and cook slowly for 15 minutes, stirring carefully. \r\nCut hotdogs into 2-inch pieces before adding to mixture.\r\n\r\nDate Filled Cookies\r\nColleen LaRue\r\n1 lb. pkg. of dates\r\n1 \u00bd cups brown sugar\r\n\u00be cup water\r\n1 \u00bc cups flour\r\n1 tsp. soda\r\n\u00bd tsp. salt\r\n\u00bd cup butter\r\n1 \u00bc cup quick cooking oats\r\n1 cup chopped nuts\r\nCut dates into small pieces.\r\nCook with \u00bd cup brown sugar and water until thick.\r\nSet aside to cool. Sift flour with soda, salt and 1 cup brown sugar.\r\nAdd this to creamed butter and oats.\r\nSpread half of mixture on greased sheet pan, 9 \u00bd by 6 \u00bd inches.\r\nCover with date filling to which nuts have been added.\r\nThen press other half of mixture over top.\r\nBake at 350\u00ba for 20 to 25 minutes.