I'm taking a short break from the vintage recipes to share a few more recipes from the members of our community. ( The recipes below have been corrected of the typos they had when first sent out.)

From member "oceantown"
Ham Appetizer Sandwiches

1 cup butter, softened
3 Tablespoons poppy seeds
1 onion, grated
1 Tablespoon Worcestershire sauce
2 Tablespoons prepared Dijon-style mustard
2 (12 ounce) packages white party rolls (King's Hawaiian)
1/2 pound chopped cooked ham
5 ounces shredded Swiss cheese

Preheat oven to 350 degrees. In a medium bowl, mix together butter, poppy seeds, onion, and Worcestershire sauce and prepared Dijon-style mustard. Slice rolls in half horizontally and set aside tops. Spread bottoms with the butter mixture. Top with ham and Swiss cheese. Replace tops. Arrange rolls in a single layer in a medium baking dish. Bake in the preheated oven 10-12 minutes, until rolls are lightly browned and cheese is melted.

From the Kitchen of DivaSharon
Brown Sugar-Cinnamon Sour Cream Banana Bread

Preheat oven to 325° (dark metal pan, 350 for light-colored metal or glass)

3 cups flour
1/2 cup white sugar
1 cup light brown sugar
1 or 2 tsp. cinnamon (your choice)
3/4 tsp. salt
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
3 Tbsp. vegetable oil
3 eggs
2 tsp. vanilla
3/4 cup orange juice
4 heaping Tbsp. sour cream
3-4 very ripe bananas (2 cups)
1-½ cups chopped pecans (optional)

Combine dry ingredients. In another bowl, combine beaten eggs, oil, vanilla, orange juice and sour cream. Make a well in center of dry ingredients and mix in liquid ingredients. In small bowl, mash bananas with fork. Continue bananas with hand mixer until pureed and as smooth as possible. Add to batter; do not over-mix. Stir in nuts, if desired. Grease two 9"x5" loaf pans with cooking spray. (I use a dark metal pan- if different, raise temp to 350 degrees) Divide batter evenly. Bake for 50-55 minutes, checking with LONG wooden pick. Bread is done when pick comes out clean. Cool in pans for 15 minutes, remove to wire rack and continue to cool. Wrap tightly in plastic when cool. Bread will be moister the next day. No need to refrigerate. Don't eat right away -patience is a virtue with banana bread!

NOTES: 3 large (10-inch) bananas or 4 medium bananas will make the required 2 cups of banana puree. Sprinkle cinnamon on top before baking and swirl with a fork for a nice look. You can also sprinkle chopped nuts on top before baking for a nut studded top. This is good with chocolate chips (if you're a chocolate freak). I would reduce the white sugar, if you plan to do this.

I have made this with all light brown sugar and no white, or sometimes dark brown sugar. Feel free to fiddle with what you have on hand. Dark brown doesn't disperse as well as light, so be aware that you will have a few "pockets" of dark brown sugar (again, your personal preference). Makes one 9 x 5" loaf or 3 minis.

SEPTEMBERLADY'S CAKE RECIPE
Mandarin Orange-Crushed Pineapple Cake
From SeptemberLady

Cake:
1 box Yellow Cake Mix
1 box instant vanilla pudding mix
1 cup Crisco Oil
4 large eggs
1 11-ounce can mandarin oranges (DO NOT DRAIN)

Icing:
1 12-ounce (med. size) container of Cool Whip, thawed
1 box instant vanilla pudding mix
1 large can crushed pineapple

Grease and flour 2 round cake pans.
For Cake: In large bowl, mix all ingredients together, beating with mixer for 2 minutes. Divide cake batter evenly into prepared pans. Bake according to package directions. (I use dark coated Teflon pans, and bake at 325 degrees for 30 minutes, or until toothpick inserted comes out clean) Cool cake for at least an hour.

Icing: In large bowl, empty container of cool whip, box of vanilla pudding mix and crushed pineapple (undrained). Mix well with either large spoon, or beater. Spread icing on the first cake layer, adding second cake layer and spreading the remainder of icing. DELICIOUS!!!!

Chocolate Caramel Oatmeal Chews
From PamperedLady

Ingredients:
2 cups oats
1 3/4 c. flour, divided
3/4 c. brown sugar
1 tsp. baking soda
1 c. butter, melted
1 c. butterscotch caramel topping
1/2 c. chopped pecans
1 6 ounce package semi sweet chocolate morsels

Preheat oven to 350 degrees and spray 13x9 pan with cooking spray. Combine oats, 1 1/2 cup flour, brown sugar and baking soda. Add butter; mix until crumbly. Reserve 1 c. of the crumb mixture. Press remaining crumb mixture onto the bottom of the baker. Bake 15 min. Combine the caramel topping with the remaining flour. Whish until smooth, then drizzle over bottom of crust. Spread to edges. Combine pecans and reserved crumb mixture and then sprinkle those and the chips over the caramel mixture. Bake 15 min. more. Remove from oven and cool. Yields 24 bars. Also yummy served warm with ice cream!

MORE RECIPES: Donna shares blintz recipes for tea:
http://www.oldfashionedliving.com/blintzes.html
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