1 can Eagle Brand milk
1/3 cup lemon juice
1 large carton Cool Whip
1 cup pecans, chopped
1 pkg (10 oz) frozen strawberries, thawed
1 graham cracker pie crust

Combine milk, lemon juice and Cool Whip in bowl and mix well. Fold in pecans and strawberries. Pour into pie crusts. Chill until ready to serve. Other fruits may be substituted for the strawberries.

1 cup shortening
2 eggs
2 cups brown sugar
1 teaspoon vanilla extract
1/2 teaspoon black walnut extract
1/2 teaspoon coconut extract
1-1/2 cups flour

1/2 teaspoon soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup coconut shredded
3 cups oatmeal
1/2 cup pecans

Cream shortening, eggs and sugar. Add flavors. Mix dry ingredients together and add to shortening mixture; mix well. Drop by the teaspoonful onto cookie sheet. Bake at 350 degrees for 15 minutes.