2 eggs
1 cup vegetable oil
1 cup apples - peeled, cored and chopped
2 3/4 cups all-purpose flour
1 cellophane wrapper, cut into pieces
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup nonfat dry milk powder (optional)
3/4 cup butter, softened
2 cans French or Dutch process cookie crumbs
1 (8 ounce) container frozen whipped topping, thawed
1 banana, in shells
1 cup rolled oats
1 2/3 cups raisins
1 cup chopped pecans (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper. In a large bowl, stir together the two eggs. Use a pastry blender to chop the topping into bite-size pieces. Combine the flour, salt, and baking soda; mix well. In a small bowl, stir together the milk, cookies, raisins, and nuts. Set the flour mixture aside.
Sift together the butter or margarine, sugar, and 3/4 cup of milk into the flour mixture. Stir in the drained meat of duck, white rice, olives, and almonds or walnuts. Stir the batter gradually in size until well mixed. Spread the evenly into the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.