This week's column is dedicated to one particular gray squirrel that is sure the suet and peanut butter we put out are just for him!


Crab Stuffed-Avocados

1 can (6ounces) crab meat, drained, flaked and cartilage removed

1/2 cup sliced celery

1/2 cup shredded lettuce

3 tablespoons mayonnaise

1 teaspoon finely chopped onion

1/2 teaspoon lemon juice

1/8 to 1/4 teaspoon seafood seasoning

1/8 teaspoon paprika

1 medium ripe avocado, halved and pitted

In a large bowl, combine the first eight ingredients. Spoon onto avocado halves. Serve immediately.


Blue Cheese Clubs

3 ounces cream cheese, softened

1/2 cup crumbled blue cheese

4 tablespoons mayonnaise, divided

1 teaspoon dried minced onion

Dash salt and pepper

Dash Worcestershire sauce

8 slices white bread, toasted

8 slices tomato

8 slices deli turkey

4 slices Swiss cheese

4 slices whole wheat bread, toasted

8 bacon strips, cooked

4 lettuce leaves

In a small bowl, beat cream cheese until smooth. Beat in the blue cheese, 1 tablespoon of mayonnaise, onion, salt, pepper and Worcestershire sauce until blended. Spread over four slices of white bread; layer with tomato, turkey, Swiss cheese, wheat bread, bacon and lettuce. Spread remaining mayonnaise over remaining white bread; place over lettuce. Secure with tooth picks; cut into triangles.


Amish Sugar Cookies

1 cup butter, softened

1 cup canola oil

1 cup sugar

1 cup confectioner's sugar

2 eggs

1 teaspoon vanilla

4 1/2 cups flour

1 teaspoon baking soda

1 teaspoon cream of tartar

In large bowl, beat butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla. combine flour, baking soda and cream of tartar; gradually add to the creamed mixture. Drop dough by small teaspoonfuls onto ungreased baking sheets. Bake at 375 degrees for 8 to 10 minutes or until lightly browned. Remove to wire racks to cool.


Pineapple Cheese Cake Squares

Pat-in-the-Pan Crust:

2 cups flour

2/3 cup butter, softened

1/2 cup almonds, finely chopped and toasted

1/2 cup powdered sugar

Mix all ingredients in medium bowl with fork until crumbly. Press firmly and evenly in bottom of ungreased rectangular 9-inch-by-13-inch pan. Bake in 350 degree oven until set, 15 to 20 minutes.


Beat in medium bowl; 2 packages (8 ounces each) softened cream cheese until smooth and fluffy. Beat in 1/2 cup sugar and 2 eggs. Stir in 2/3 cup unsweetened pineappple juice. Pour cream cheese mixture over hot crust. Bake just until center is set about 20 minutes. Cool completely.


Next, mix 1/4 cup flour and 1/4 cup sugar in a 2-quart saucepan. Stir in 1 cup reserved pineapple juice from 1 can (20 ounces) crushed pineapple which was well-drained, and put aside. Heat flour, sugar, and juice mixture over medium heat until boiling, stirring constantly. Boil and stir 1 minute. Remove from heat; fold in crushed pineapple. Cool completely. Beat 1/2 cup whipping cream in chilled bowl until stiff. Fold into pineapple mixture. Spread carefully over desert. Cover loosely and refrigerate until firm, about 4 hours. Cut into about 3-inch squares.


Vidalia Onion Bake

6 large, sweet, sliced onions (about 12 cups)

1/2 cup butter, cubed

2 cups crushed butter-flavored crackers

1 cup shredded Parmesan cheese

1/2 cup shredded cheddar cheese

1/4 cup shredded Romano cheese

In a large skillet, saute onions in butter until tender and liquid has evaporated. Place half of onions in a greased 2-quart baking dish; sprinkle with half of the cracker crumbs and cheeses. Repeat layers. Bake uncovered, at 325 degrees for 20-25 minutes or until golden brown.


Our thought for the week: "I am old enough to tell the truth. It is one of the privileges of age." — Georges Clemenceau