Sue ~ What a great idea. Below I have posted a few recipes that I hope will help.

Included is a recipe for Mock Apple Pie. Many of your ladies may remember making this amazing recipe during the depression. There are absolutely no apples in the pie and it tastes exactly like apple pie.

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Mimi's Tomato Soup Cake

Depression era tomato spice cake recipe used
by my grandmother...this cake is REALLY spicy!
You may substitute butter for the shortening if
you prefer.

Ingredients
3/4 cup shortening
1 1/2 cups white sugar
1 (10.75 ounce) can tomato soup
3/4 cup water
1 teaspoon baking soda
3 cups all-purpose flour
1/4 teaspoon salt
3 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 1/2 teaspoons ground nutmeg
1 1/2 cups raisins

Preheat oven to 350 degrees F (175 degrees C). Grease
and flour a 10 inch Bundt pan. Sift together the flour,
salt, baking powder, cinnamon, cloves and nutmeg. Set
aside.

In a large bowl, cream together the shortening and
sugar until light and fluffy. In a separate bowl, combine
tomato soup, water and baking soda. Add to creamed
mixture alternately with the flour mixture. Stir in the
raisins and nuts.

Pour batter into a 10 inch Bundt or tube pan. Bake in
the preheated oven for 60 minutes, or until a toothpick
inserted into the cake comes out clean. Cool for 10
minutes in the pan, then turn out onto a wire rack.

Makes 1 - 10 inch Bundt or tube pan
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Senate Bean Soup

" Very similar recipe to the soup served at
the U.S. Senate Dining Room in Washington, D.C. "

Ingredients:
6 1/4 cups dry Great Northern beans
3/4 pound smoked ham shank
12 cups water
3 tablespoons ham base
1 onion, chopped
1 carrot, chopped
2 stalks celery, chopped
1 teaspoon garlic powder
salt and pepper to taste

Put beans in a large bowl, add water to cover and soak overnight. In
a large saucepan over medium heat, combine the ham shank and 4
cups water and simmer for about 45 minutes. When cool enough to
handle, remove meat from bone and shred meat. Set bone and
meat aside for later. (Note: reserve the stock, if desired, to replace
the ham base.)

Drain the beans. In an 8 quart pot over high heat, combine the
beans, 12 cups fresh water and ham base. (Note: At this point, if
desired, measure reserved stock from step 1, add water to total 12
cups liquid, and use this mixture to eliminate the ham base.) Add
the onion, carrot, celery, garlic powder, ham, ham bone and salt
and pepper to taste.

Bring the mixture to a boil, reduce heat to medium, cover and
simmer for 1 1/2 hours, or until beans are tender. Add additional
water as needed. (Note: Soup should be thick enough to heavily
coat a spoon.)

Makes 10 to 12 servings

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Barbara Bush's Chocolate Chips

" This recipe is from the 1992 Bush-Clinton
presidential campaign. "

Ingredients
1/2 cup butter, softened
1/3 cup packed brown sugar
1/3 cup white sugar
1 egg
1 1/2 teaspoons hot water
1 1/8 cups all-purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips

Beat butter, brown sugar, granulated sugar, and egg
until light and fluffy, about 3 minutes. Beat in hot water
and vanilla. Gradually beat in flour, baking soda, and
salt, until well blended and smooth. Stir in chocolate
chips.

Drop dough by well-rounded teaspoons onto greased
cookie sheets. Bake at 375 degrees F (190 degrees C)
for 10 minutes, or until golden. Cool cookie sheet on a
wire rack for 1 minutes, then remove cookies to a rack
to cool completely.

Makes 3 dozen
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Elizabeth Dole's Pecan Roll Cookies

Ingredients
1 cup butter, softened
1/4 cup confectioners' sugar
1 tablespoon cold water
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups chopped pecans
1/3 cup confectioners' sugar for decoration

Preheat oven to 275 degrees F (135 degrees C).

Beat butter or margarine and sugar until creamy. Beat in
water and vanilla. Gradually beat in flour. Stir in chopped
pecans.

With floured hands, roll 2 teaspoons dough for each
cookie into an oblong shape. Press slight indentation
down the center of each cookie with a knife.

Bake on greased baking sheets for 45 minutes. Roll in
confectioners' sugar while still warm.

Makes 4 dozen
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Jimmy Carter Dessert

Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup white sugar
1/3 cup butter, melted
1 (8 ounce) package cream cheese
1/3 cup peanut butter
2 (8 ounce) containers frozen whipped
topping, thawed
1 cup confectioners' sugar
1 (3.5 ounce) package instant vanilla
pudding mix
1 (3 ounce) package instant chocolate
pudding mix
3 cups milk
1/4 cup chopped peanuts
2 tablespoons shaved semisweet chocolate

Combine graham cracker crumbs, sugar, and melted
butter or margarine. Press firmly into the bottom of a 13
x 9 inch pan.

Mix the cream cheese and peanut butter together until
smooth. Stir in 2 cups of the whipped topping and the
confectioners' sugar. Pour mixture over crust.

Mix the pudding mixes and milk together, and pour over
peanut butter layer. Spread remaining whipped topping
on top. Sprinkle with chopped peanuts and shaved
chocolate. Chill.

Makes 1 - 9 x 13 inch pie

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RITZ Mock Apple Pie

Pastry for two-crust 9 inch pie
36 Ritz Crackers, coarsely broken (about 1 3/4 cups
crumbs)
2 tsp. cream of tartar
2 tbs. lemon juice
Grated rind of one lemon
2 cups water
2 tbs. margarine
2 cups sugar
1/2 tsp. ground cinnamon
**NO apples needed

Roll out half the pastry and line a 9 inch pie plate. Place crackers in prepared crust. (Note: Do not
crumble or pulverize the crackers.)

In saucepan, over high heat, heat water, sugar, and cream of tartar to a boil and simmer for 15
minutes. Add lemon juice and rind; cool. Pour syrup over crackers. Dot with margarine; sprinkle
with cinnamon.Roll out remaining pastry; place over pie. Trim, seal and flute edges. Slit top crust
to allow steam to escape.

Bake at 425 F for 30-35 minutes or until crust is crisp
and golden. Cool completely.