---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SLICE AND BAKE OATMEAL COOKIES
  Categories: Desserts, Cookies
       Yield: 144 servings
  
   1 1/2 c  Vegetable shortening
   1 1/2 c  Granulated sugar
   1 1/2 c  Packed brown sugar
       3    Whole smilin' eggs
   1 1/2    Teaspoons vanilla extract
   1 3/4 c  All-purpose flour
   1 1/2    Teaspoons salt (decrease!)
   1 1/2    Teaspoons baking soda
   4 1/2 c  Rolled oats, uncooked
     3/4 c  Chopped nuts
     3/4 c  Raisins
  
   THESE OATMEAL COOKIES WILL FLAT- TEN SLIGHTLY AND BE
   QUITE CRISP Cut four 14 x 12-inch pieces of waxed
   paper or plastic wrap. Cream shortening, granulated
   sugar and brown sugar in a large bowl until smooth.
   Beat in eggs and vanilla until light and fluffy.  In a
   medium bowl, combine flour, salt and baking soda.
   Gradually stir flour mixture into egg mixture until
   blended.  Stir in oats, nuts and raisins.  Divide
   dough into 4 equal pieces. Shape each piece into an 8
   to 10-inch roll. Wrap each roll in 1 piece of waxed
   paper or plastic wrap. Place wrapped rolls in a
   plastic freezer container with a tight-fitting lid, or
   wrap airtight in a 14 x 12-inch piece of heavy-duty
   foil. Label with date and contents. Store in freezer.
   
   To bake 1 roll, preheat oven to 350 f.  Lightly grease
   2 large baking sheets; set aside.  Cut prepared frozen
   dough into 1/4 inch thick slices. Place about 1 inch
   apart on baking sheets and bake 10 to 12 minutes until
   edges are browned and centers are slightly set.  Cool
   completely on wire racks.
   
    Use within 6 months. YIELD:  4 rolls of Slice & Bake
   Oatmeal Cookies or about 12 dozen. (CON IN PART 2)
  
 -----