1/2 pound bacon
1/2 cup butter
3/4 cup granulated sugar
1 egg
1 cup all purpose flour
1/4 teaspoon baking soda
2 cups rolled oats
1/2 cup raisins (optional)
Cook bacon until crisp and drain, then break into 1/2-inch pieces. Set aside. Beat together the butter and sugar until fluffy. Beat in egg. Combine flour and soda and stir into butter mixture. Stir in bacon, rolled oats and raisins. Drop rounded tablespoons of dough onto an ungreased baking sheet. Place them 2 inches apart. Bake 350° for 15-18 minutes. Cool 1 minute and remove from sheets.





Easter is fast approaching. The stores are bursting with brightly colored baskets, synthetic grasses and plastic eggs filled with high-fructose corn syrup, sugar, gelatin and preservatives. It bears a striking resemblance to the Christmas hoopla of only a few months ago. For many homes, Easter has become a second Christmas with egg-decorated trees and presents underneath.
Easter eggs are also pagan in origin. Many ancient cultures worshiped the sun, as it warmed the earth and was the source of life. Birds were often honored as only they could go near the sun god, so eggs were believed to have special powers. In the long, dreary days of winter in the Ukraine, eggs were intricately decorated, then given to family members and respected outsiders as a symbol of new life – which is why the egg must remain whole. The Early Christian Church incorporated the egg into their tradition, not as a symbol of nature’s rebirth, but of man’s.
If you decide to include Easter eggs, jelly beans and plastic grass into your family traditions, that’s fine. Just think about what you want your children to learn from the holiday, and include some sort of explanation that fits with your family beliefs.
