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Mian Dish And Meat Page

 
 

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1 (9oz.) pkg. white cake mix
1 (15 1/4 oz.) can crushed pineapple
1 (3 1/8 oz.) pkg. vanilla instant pudding
1 1/4 cup milk
1 (3 oz.) pkg. cream cheese, softened
1 (4 oz.) container frozen whipped topping, thawed
1/2 cup flaked coconut

Prepare cake according to package directions, using an 8" square baking pan. Let cake cool in pan. Spread pineapple over cake. Set aside. Combine pudding mix and milk. Beat on low speed for 1 minute. Add cream cheese. Beat at medium speed until smooth. Spread pudding mixture over pineapple.

Spread whipped topping over pudding mixture. Sprinkle with coconut. Chill 1 hour.

To use an 18 ounce box of cake mix, you have to double the rest of the ingredients.

4 c. potatoes, sliced thin
1 c. onions, sliced thin
2 tbs. flour
1 tsp. salt
1/2 tsp. pepper
2 tbs. butter
3/4 c. grated swiss cheese
1 1/2 c. milk

Oven temp. 350F. Combine flour, salt and pepper in small bowl and set aside.

Pare and slice potatoes and onions. Grease a shallow casserole dish. Place half of the potatoes in the casserole dish. Sprinkle half of the flour mixture over the potatoes and then add half the onions. half the butter, then half of the swiss cheese.

Repeat in the same order using the rest of the potatoes, flour mixture, onions, butter and swiss cheese. Pour the milk over all. Cover and bake for 30 min.

Remove the cover and bake for 45 min. to 1 hr. until potatoes are tender and lightly browned. 6 servings.

Dusty's Home Page
 

1 onion
12 prunes
1 egg
2 cups fresh breadcrumbs
8 lamb cutlets
8 rashers bacon

Peel and chop the onion. Chop the prunes. Beat the egg.

Put breadcrumbs in a bowl. Mix in onion, prunes and beaten egg to get a well combined stuffing. Divide mixture into 8.

Press half of a portion of the mixture on each side of the eye of each cutlet. Wrap a rindless rasher of bacon around each cutlet, and secure with a toothpick or poultry pin.

Place in an ovenware dish in a single layer. Bake at 350 degrees for about 40 minutes.

Remove toothpick or poultry pins before serving.

Serves 8.

1 pkg. yeast, disolved in 1 1/2 cups warm water (not hot)
4 Tbs. sugar
5 Tbs. cooking oil (the original said melted lard, lol)
1 Large egg
3 3/4 to 4 cups flour

Combine disolved yeast, sugar, oil & egg, mixing well.  Gradually add in flour, mixing only until ingredients are combined good.

(This dough will seem to be kinda thin sometimes, that's okay, Granny said it all depended on what the phase of the moon was(?)).

Cover bowl with clean dish towel (at our house, we call 'em paper towels), and sit in a warm spot away from drafts.  Let sit until dough has doubled in size, around 1 1/2 to 2 hours.

(I found the perfect way to do this is to sit the bowl inside a microwave along with a cup of hot water.  It keeps the temperature around the same and the dough rises faster)

Pinch off pieces of dough, roll into balls and place into 2 well oiled pie pans (If the dough's too thin and hard to work with, just work a little more flour into it, but try not to handle the dough too much, the less you work with it, the lighter the rolls are.  I also just spray my pie plates with Pam or some kind of vegetable spray, again, she probably used lard (ugh!)).

Again, cover rolls with a clean dish towels, (thank God for paper towels!) set aside in a warm draft free place and let double in size again, 1 1/2 to 2 hours.

Bake at 400 degrees until golden brown.

2 cups cooked, mashed sweet potatoes
2 eggs, well beaten
1 1/4 cups milk
3/4 cup sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1 Tbs. Rum (I use 1/2 tsp. Rum flavoring, I'm sure she used the real thing, lol!)
4 Tbs. melted butter

Preheat oven to 425 degrees.

Combine all ingredients until smooth.  Pour into large pie crust.

Bake for 10 minutes, turn oven down to 300 degrees and bake for 50 to 60 minutes more, or until filling is firm.

(This isn't like the cookies, this is like a cake or bread, I always use a sheet cake pan or a bread pan.  I seem to always get the urge to cook this on a cold rainy weekend, cuz we could always count on her having this around on days like that!  If you cut it when it's hot and put butter on it..... what can I say?  I feel like I'm a little kid again!!!!!!!!)

1/2 cup sugar
1/2 cup butter
1 egg
1 cup molasses (I've found that the stronger, the better!)
2 1/2 cups flour
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. ground cloves
1 cup hot water

Mix and bake at 350 degrees until done.

(I honestly don't know how long, I keep saying that I'm gonna time it one day so I can write it down, but I always forget to. I've cooked it for so long that I can tell by the smell, and how many of the kids I've gotta fight my way through the kitchen through, when it's done.)

Dusty's Home Page
 

1 onion
1 clove garlic
1 teaspoon chopped fresh oregano or marjoram
1 teaspoon sugar
Freshly ground black pepper
1 tablespoon oil
½ cup dry white wine
4 hogget round neck chops
1 1/2 oz. mushrooms
Salt
Pepper

Finely chop onion. Crush garlic. In a glass or china bowl mix onion, garlic, oregano or marjoram, sugar, pepper, oil and wine. Place chops in marinade, ensuring they are coated. Cover and keep in refrigerator for a minimum 8 hours.

Remove chops from marinade, reserving all liquid. Heat a dry frying pan and fry chops until well browned on both sides, then remove from pan. Bring marinade to boil in pan. Reduce heat to simmering, replace chops; cover and cook about 45 minutes or until tender. Cut mushrooms into quarters and add during last 5 minutes of cooking. Season with salt and pepper.

Serves 4.

Dusty's Home Page
 

4 shoulder chops
¼ cup seasoned flour
2 tablespoons oil
1 onion
2 carrots
¾ cup orange juice
1 teaspoon grated orange rind
½ cup water
1 tablespoon vinegar
1 teaspoon soy sauce
½ teaspoon ground nutmeg
1 tablespoon chopped parsley

Dust the chops on both sides with seasoned flour. Heat oil in frypan. Add chops and fry until golden brown on both sides. Place on the bottom of a casserole.

Peel and chop the onion. Peel and slice carrots. Scatter onion and carrot over the chops. Sprinkle remaining seasoned flour over the vegetables.

Place orange juice, orange rind, water, vinegar, soy sauce and nutmeg in a small bowl. Mix well. Pour over the chops. Bake at 325 degrees for about 1½ hours.

Sprinkle with chopped parsley before serving.

Serves 4.

4 lb. lean ground beef
4 - 15 or 16 oz. cans of kidney beans, drained, liquid reserved
4 - 28 oz. cans whole tomatoes
1 - 15 oz. can tomato sauce
8 medium yellow onions, chopped (4 cups)
1 tablespoon cumin
3 tablespoons chili powder
2 tablespoons cayenne pepper
2 tablespoons sugar
1 teaspoon salt (optional for those watching sodium intake)
shredded Monterey Jack or sharp Cheddar cheese.

Dragon Tip of the Day: Use the gnomish device called a "food processor" to chop the onions.  It will save many a tear from being shed.  If you don't own one, try to beg, borrow or pilfer one.

In a very large, heavy skillet, brown the ground beef and onions.  You will probably have to do this in batches.  As you complete each batch, drain off most of the fat and transfer it to a large cauldron.  Try to brown some of the meat and onions together in each batch, so the flavors mix.  The ground beef must be cooked through, the onions need only to reach the translucent stage. Add the 4 cans of tomatoes.  Roughly break up the tomatoes with a new-fangled device called a  "potato masher."  Whirling them around in the gnomish device does not work.  Buying canned tomatoes that are already chopped does not work well, either.  The chili will be too watery. We want chili, not soup.

Add the reserved kidney bean liquid, tomato sauce, sugar, cumin, chili powder, cayenne pepper, and salt.  Bring to a boil, stirring frequently to keep the chili from burning on the bottom of the cauldron.  Reduce heat and simmer, stirring about every 10-15 minutes, for an hour. Add the kidney beans.  Return to a boil, stirring constantly.  Lower heat and simmer 15 minutes longer.  Serve with shredded cheese sprinkled on top.

Special notes:  This recipe freezes very well and can be halved easily.  Even if you're not expecting company, make a big batch and freeze it up in smaller batches to save yourself some work, and to save on firewood.

1 LARGE French bread cut into 1 1/2 inch slices
8 eggs
3 cups milk
3/4 cup sugar
1 Tablespoon vanilla
5 Granny Smith apples
2 teaspoons cinnamon
2 Tablespoons margarine

Preheat oven to 400 degrees.  Spray or grease a 9 x 13 pan and squeeze in sliced bread.  Beat eggs, milk, 1/4 cup of the sugar and vanilla, and pour half of it over the bread.

Peel, core and slice apples and place on top.  Pour on remaining egg mixture.  Mix 1/2 cup of sugar with the cinnamon and sprinkle on top.  Dot with butter.  Bake 35 minutes uncovered.  ENJOY!!

*This can also be halved for a smaller group.

Roast 1/2 a butternut squash: scrape out seeds and strings, brush with oil, place skin-side up on grill (or oven-roast on baking sheet at 350 degrees) just until tender.

Roast 2 red peppers (when cool, seed and skin).

Scrape off any black grill marks on squash. Chop squash and peppers; place in large stockpot with 1 large chopped onion, 2 whole cloves garlic, and 2 stalks celery (add 1 carrot for a sweeter soup). Fill just to cover ingredients with chicken or vegetable stock. Cover and cook just until the veggies are tender. Turn off the heat and let cool to room temperature. 

Puree in blender or food processor and return to pot. Re-heat on low flame to serving temperature. (if desired, add butter and milk for a cream soup version). Add salt and pepper to taste. Serve immediately.

2 lbs. firm, ripe nectarines (or peaches), pitted and sliced 1/2" thick
1 pint raspberries
1 pint blueberries
Juice from 1 fresh lemon
1/3 cup + 1/4 cup sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 Tbsps. cornstarch (mix with the cinnamon and nutmeg)
1/2 cup polenta (or coarse cornmeal)
1/4 cup flour, sifted and mixed with:

1 tsp. baking powder + 1/4 tsp. salt
1/2 cup skim or non-fat milk
1/4 cup medium-chopped hazelnuts or pecans
Butter spray
Preheat oven to 400 degrees. Spray a 2-quart au gratin dish with butter spray. 
In large bowl, toss nectarines, raspberries, and half the blueberries with lemon juice; add 1/3 cup sugar and the cornstarch-spice mixture; toss until just blended.

Place in baking dish and spread to edge. In a separate bowl, combine polenta, flour mixture, milk, remaining blueberries, 1/4 cup sugar, and nuts; spoon over fruit. Spray with butter spray.

Bake 30 minutes, until golden and fruit bubbles up. Do not overcook the fruit--it should not be mushy!

Family Ties
 

The Secret to Great Tea Biscuits:

1) It's in the dough!  It should be soft, not sticky.  A little kneading improves not only the quality but assures tall plump tender biscuits. 

2) A hot oven.  Ready to receive the biscuits when your done.  450F is best for approx. 12-15 minutes. 

3) Knead with gentle touch.  Too much handling toughens the dough.  Just get it mixed, no more no less. 

4) Cook only till golden brown.  They are suppose to be slightly moist, tender, light and flaky. 

5) And always serve immediately.  Reheated biscuits are never as good, but you can wrap in foil and place in a heated oven (400F) for approx. 10 minutes. 

Ingredients: 

2C. all purpose flour (Robin Hood has never failed me yet) 
4ts. baking powder 
1ts. salt 
1/4C. lard (I've tried shortening, but the lard works the best: Remember, this is an old recipe) 
1C. milk 

Procedure: 

Mix together flour, baking powder and salt.  Cut in lard with pastry blender, 2 knives or your own fingers, until mixture has a course meal texture.  Make a well in center of ingredients; add liquid slowly.  When all the liquid has been added, stir dough rather vigorously with a fork until it comes freely from the sides of the bowl.  Turn dough onto floured board and knead lightly for a FEW  minutes (remembering to not over-knead as this will kill your baking powder).  Pat or roll out to desired thickness -- about a 1/2".  Cut dough with your favorite cutter; place on greased baking sheet.  Bake in hot oven (450F) for 12-15 minutes. 

Yield: approx. 12 biscuits. 

Hint: I ALWAYS double the recipe, because you'll find 12 nice biscuits just aren't enough.  They are excellent served with your favorite soup or along side a good old fashioned roast beef dinner. 

Variations: 

Cheese: Decrease lard to 3tb. and salt to 3/4ts. Cut in 1/2C. grated cheddar with lard.  Mmm delicious.  You can also add a 1/2C of diced ham with the cheese.  This is my kids all time favorite, but makem big. 

Buttermilk: Decrease baking powder to 2ts; add 1/2 ts. baking soda. Sub 1C milk with buttermilk. 

Fruit or Nuts: Add 1/4C granualted sugar and decrease milk to 3/4 C.  Add 3/4C raisins, currants or nuts. 

Whole Wheat: Use 1C whole wheat flour and 1C all purpose flour. 

Or add whatever you want.  Just about anything works.  Eat and Enjoy!! 

11/2c. crushed nilla wafers (about 45)
1/2c.confectioners sugar
1/3c. unsweetened cocoa
1/3c. butter (melted)

Mix all of the ingrediants and press into a 9 inch springform pan

Beat the cream cheese until light and fluffy and not lumpy. Add the milk and beat until smooth. Add the remaining ingrediants and mix well. Pour into prepared springform pan. Bake for 1 hour at 300 degrees for 1 hr and 5 minutes. Center will shake slightly when done. Don't over bake.

Cool completely, and chill. Is best served very cold.

CRUST:

7 c. flour
1 tsp. salt
1 1/2 c. shortening
Enough water to hold together.

FILLING:

2 lbs. hamburger
2 c. carrots (fine)
4 c. potatoes (diced)
1 1/2 c. onions  (chopped)
salt and pepper to taste

To make crust, cut shortening into flour and salt; until it looks like meal. Add enough water, just until it holds together. Roll out as for pie crust and cut into 9" circles (I use a pan lid for a cutter). Mix all filling ingredients. Put about 1 1/2 cup of the mixture on half of the circle. Fold in half and make sure edges are secure. Place on ungreased cookie sheet.

TEMP : 375
TIME : 40 - 45 mins.
MAKES : 8 - 9 Large Pasties

NOTE: These are very good with nothing on them or with beef gravy, ketchup etc...
These can also be frozen and reheated in the oven. 

3/4 c. milk
1/2 c. vegetable oil
1 egg
2 c. all-purpose,or whole-wheat flour
1/3 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2-3/4 c. freshly finely ground coffee
6 oz chocolate chips

Heat oven to 400. Grease bottoms of muffin cups only. or line with paper baking cups. Beat milk, oil and egg. Stir in flour, sugar, baking powder, salt and coffee, all at once, just until flour is moist (the batter will be lumpy).

Fold in chocolate chips. Divide batter among muffin cups. Bake until golden brown, 18-20min. Immediately remove from pan.

By all means, experiment. This is the basic form of the recipe. I may very well have added a teaspoon of vanilla, or maybe some brown sugar...etc. You get the jist. These muffins are very light and fluffy! And you can't eat enuf of them!!!!!

2 cups flour
2 cups sugar
1 tsp. baking soda
1 20 oz. can crushed pineapple, do not drain
2 cups walnuts

Mix all ingredients. Pour into 9x13" greased pan. Bake at 350° for 35-40 min.

Frost with cream cheese frosting while warm.

3 Qts. popped Popping Corn
3 c. small baked crackers, Ranch flavor
1 c. fish-shaped pretzels
1 (1oz.) pkg. dry Ranch salad dressing mix
1 Tbsp. lemon pepper
1 tsp. dill weed
1/3 c. butter, melted

In large bag, place popcorn, crackers and pretzels. Sprinkle popcorn mixture with remaining ingredients, except butter. Close bag, shake gently to distribute evenly. Drizzle mixture with the butter. Quickly reclose bag and shake untio all ingredients are evenly coated. Pour popcorn mixture onto large baking sheet and spread evenly. Bake at 300F for 8 min. Cool snack mixture to room temp. and serve. If not eaten right away, store in airtight container. Makes 31/2 quarts snack mixture

2 tbsp. prepared mild mustard
2 c. Apple Cider Vinegar
1/2 c. water
1 c. sugar
1 tbsp. salt
1 tbsp. celery seed
6 whole cloves
1 tbsp. mustard seeds
2 sliced med. onions

Blend mustard and vinegar in saucepan. Add rest of ingred. except onion. Cover and boil. Turn down and simmer for 10 min. Add onion in gallon size glass jar. After liquid has cooled pour over eggs and onion in jar.

Melt over hot (not boiling) water one 6 oz. pkg. (1 c.) butterscotch morsels and 1/2 c. peanut butter.

Remove from heat. Stir.

Stir in one 3 oz. can (2 c.) chow mein noodles and 1 c. minature marshmallows. Drop by tsp. onto lined cookie sheet. Chill until set. yum yum.......Makes approx. 30

2 fillet chicken breast-flattened

Sprinkle with salt, pepper and thyme.
Melt 1 tblsp. butter. Saute a medium onion, chopped.
Chop 6 slices of hard salami and add to the onion before it browns.

Remove from heat and stir in 1/2 c. grated sharp cheddar cheese.

Divide into 4 parts, placing a portion in center of each breasts.

Roll up and secure with toothpicks. Dip roll in egg, then in floured bread crumbs. Bake in shallow pan, uncovered about 35 min. at 350.

1 3LB. chicken
1 can Condensed Cream of Mushroom Soup
1 can Condensed Cream of Chicken Soup
1 4oz. can Chopped Green Chilies
1 tsp. Chili Powder
4 tsp. Minced Onion
1/8 tsp. Garlic powder
1/4 tsp. Black Pepper
1/4 tsp. Tabasco Sauce
1 c. Chicken Broth
4 c. Corn Chips
8 oz. Sharp Cheddar Cheese, grated

Cook and bone chicken. Reserve one cup of the chicken broth. Combine soups, green chilies, Spices, tabasco sauce and chicken broth. Blend well. Preheat oven to 350. Cover the bottom of a 21/2 qt. or 3 qt. casserole with 2 cups of corn chips.

Spread half the chicken over this layer; then half the sauce; then half the cheese. Repeat, ending with cheese. Bake at 350 for 25-30 minutes.

1 LB ground beef
1/2 c. chopped onion
1 envelope (11/4oz.) taco seasoning mix
1 can (4oz) chopped green chilies, drained
1 1/4 c. Bisquick Baking Mix
3 eggs
2 tomatoes, sliced
1 c. shredded Monterey Jack or Cheddar Cheese

Heat oven to 400. Grease 10-inch quiche dish or pie plate, 10x1 1/2 inches. Cook and stir beef and onion over medium heat until beef is brown; drain. Stir in seasoning mix. Spread in plate; sprinkle with chilies. Beat milk, baking mix and eggs until smooth, 15 seconds in blender on high or 1 minute with hand with hand beater.

Pour into plate. Bake 25 minutes. Top with tomatoes; sprinkle with cheese. Bake until knife inserted between center and edge comes out clean, longer. Cool 5 minutes.

Serve with sour cream, chopped tomatoes and shredded lettuce if desired. Makes 6 to 8 serving.

1 cup chopped pecans
1 cup flaked  coconut
1 box German Chocolate cake mix
1 8-oz. pkg. cream cheese
1  stick butter or margarine, softened
1 lb. confectioner's sugar
1 tsp  vanilla
Grease bottom only of 9x13-inch pan. Preheat  oven to 350F. Mix coconut and pecans and spread in bottom of pan. Prepare cake  mix according to package directions and pour over coconut-pecan mixture.

Cream together remaining ingredients and spoon in dollops over cake batter. Bake 45-50  minutes.

Note: The cake gets its name from its appearance after baking. The  cream cheese mixture settles and gives the surface of the cake a craggy  appearance like an earthquake has hit!

6 c. apple juice
4 c. sugar
7 rose buds, tiny [cleaned - free of bugs]

Measure 6 c. apple juice into a large kettle; bring to the boil quickly. Add sugar, stirring until dissolved. Boil rapidly until jellying point is reached.

Quickly place 1 tiny rose bud into each HOT jar. Skim jelly and pour into HOT glasses or jars. Cover with paraffin at once. Let set until cool

Next day wash and label

2 - 11 oz. cans of well drained mandarin orange sections
One and a half cups of well drained crushed pineapple
3 cups of sour cream
2 and 3/4 cups of mini marshmallows
1 cup of shredded coconut
1 cup of finely chopped walnuts - optional
Red maraschino cherries to taste

Mix all ingredients together in a large festive bowl one day in advance. Refrigerate

1 oz bottle pure Vanilla Extract
1 oz bottle pure Almond Extract
1 1b. ground coffee

Add Vanilla Extract and Almond Extract ground coffee. Shake to blend thoroughly.

1 Tbsp. salt
3 quarts boiling water
2 c. macaroni
2 c. diced chicken
1 c. diced celery
2 sweet pickles, chopped
2 Tbsp. grated onion
1 can pimento, chopped
1/3 c. salad dressing
Juice of 1 lemon
1/8 tsp. dry mustard
Dash of Tabasco sauce
1 medium tomato, cut into wedges

Add salt to boiling water. Gradually add macaroni so that water continues to boil. Cook, uncovered, stirring occasionally, until tender. Drain liquid. Rinse with cold water; drain again. Combine remaining ingredients; toss lightly with macaroni. Season to taste with pepper, if desired. Chill. Garnish with tomato wedges.

1 turkey, thawed (estimate 1/2 pound per serving needed use wild turkey if at all possible)
4-8 pounds Muscadines (dependent on size of turkey; substitute concord or seedless red if Muscadines are not available)
1 bag shelled pecans (can be left whole or coarsely chopped)
Approx. 20 juniper berries per every 3 pounds of turkey (sorry - no substitutes for this)
Hickory wood chips (soak for at least 30 minutes before use)
Trussing kit to seal cavities on turkey after stuffing.
Disposable aluminum foil roaster
Aluminum foil

Place the remaining grape mixture in the bottom of your roaster and then place the turkey in as you normally would and cover. Start the roasting process in your regular oven according to normal methods for cooking a whole turkey. (at 225-250 degrees, allow approximately 30 minutes per pound). Roast in the regular oven for approximately 1/2 the necessary cooking time.

Allow enough time before the next step to preheat your grill to as close the same temperature as your oven as possible. Make sure you have enough gas, charcoal, or wood on hand to keep your grill hot for the remaining time needed to cook the turkey! Do not add the hickory chips until just before you complete the next step.

About 1/2 way through the cooking process, move the roaster from the oven to your preheated grill and remove the covering on the roaster. Finish the roasting process in the grill opening only to add more hickory chips if needed. You shouldn't have to baste the bird as the juice from the grapes in the bottom of the roaster will add a great deal of steam to the smoke.

When the turkey is finished, remove the roaster from the grill. (Keep your fire going if you are going to use it for the baked apples and gritted cornbread in this collection!) Move the turkey from the roaster to another pan and allow to cool for 30 minutes before carving. Spoon the stuffing out of the cavities at any time before carving. Strain the cooked grape/pecan mixture, but reserve the juice to ladle over the carved meat just before serving.

Note: You can do the entire cooking process in a grill if you have a rotisserie unit, but may need to allow a longer cooking time as it is difficult to maintain even heat. There are NO seasonings used in this recipe beyond those from the grapes, the pecans, the juniper berries and the hickory smoke. This meat has a smokey sweet taste when finished if done correctly.

Serve the "stuffing" as a side dish.

These recipes are copyrighted by WKI and cannot be reproduced in any form including electronic or printed media without the express written permission of WKI. Permission to reprint electronically has been given to Sondra Barbre for inclusion in Grandma's Favorites.

Wild edible mushrooms (substitute button mushrooms if wild are unavailable - 4-6 servings per pint)
Wild Ramps (a kind of wild onion; if unavailable, subsituted green onions - 1/2 bunch per pint of mushrooms - and a small bit of garlic)

Wash and dry mushrooms. Halve and set them aside. Slice ramps into approximately 1/4" long pieces including green ends (waste nothing but the root end). Toss together with mushrooms. Melt a small bit of butter or margarine in a frying pan. Saute mushroom mixture until mushrooms are tender and onions are transluscent. Serve hot. 

These recipes are copyrighted by WKI and cannot be reproduced in any form including electronic or printed media without the express written permission of WKI. Permission to reprint electronically has been given to Sondra Barbre for inclusion in Grandma's Favorites.

We used a local native apple that does grow wild here, but if you cannot get a similar apple, substitute a sweet yellow or green apple. Avoid tart apples if at all possible.

1 apple per person, washed and with the center seed core removed.
Honey
Disposable aluminum foil roasting pan.
Aluminum foil

Arrange apples over bottom of roaster. Drizzle lightly with honey. Cover roaster with foil and place in grill. Just before the apples begin to soften, a portion of the foil cover to allow the hickory smoke to mix with the apples.

Note: This is not the syrupy sweet version of baked apples most people are used to. Do not add cinnamon. You could possible add a touch of nutmeg unless you have access to spicebush.

These recipes are copyrighted by WKI and cannot be reproduced in any form including electronic or printed media without the express written permission of WKI. Permission to reprint electronically has been given to Sondra Barbre for inclusion in Grandma's Favorites.

1 package raw cranberries
1-2 pints fresh or frozen blackberries
1 package dried apples (we use unsulphered apples from a local natural food store)
Honey to taste

Wash berries and set aside. Soak dried apples in warm water to cover until softened a bit (use the sauce apn you intend to cook in). Add cranberries and black berries. Cover the pan and bring the water to a boil. Reduce heat and add honey to taste. Allow to simmer until just before serving. The longer you cook this the "stiffer" the pudding.

Note: Berries indigenous to your area are the best choice. Cranberries are native to NE Tennessee up around the Bristol TN area.

These recipes are copyrighted by WKI and cannot be reproduced in any form including electronic or printed media without the express written permission of WKI. Permission to reprint electronically has been given to Sondra Barbre for inclusion in Grandma's Favorites.

Enough cornbread batter (of your choice - we use a mix) to fill a 13x9 cake pan 1/2 full.
6-8 large ears of roasting corn, uncooked (if it's on the "tough" side, that's better!)

Husk and wash the corn. Grate the corn on the largest holes of your grater. (My grandmother always froze the corn cobs to make corn cob jelly. The husks can be dried and used for many other recipes.) Make the cornbread batter as you normally would (we prefer sweeter, Johnny Cake style corn bread). Add the grated corn and mix well. Bake as usual. Serve hot with butter and honey.

Note: This makes a much denser, moister cornbread than normal. You can also bake this bread in a cast iron skillet inside the grill once your turkey has been removed. You may need to adjust the baking time to use this method, but the added hickory flavor is WONderful! 

These recipes are copyrighted by WKI and cannot be reproduced in any form including electronic or printed media without the express written permission of WKI. Permission to reprint electronically has been given to Sondra Barbre for inclusion in Grandma's Favorites.

Approximately 8 pieces of sassafrass root (we buy ours at the natural food store)
large stockpot or sauce pan (5 quart)
Honey

Place the pieces of root into the stockpot full of water and bring to a rapid boil. Reduce heat and allow to steep for at least 15 minutes. Too strong is better than too weak. If you get it to strong, just add water. Remove from heat and strain (save the root pieces for the next time you're smoking meat!) Sweeten with honey to taste. Serve hot or chill and serve over ice. (Tastes like a mild rootbeer, almost)

These recipes are copyrighted by WKI and cannot be reproduced in any form including electronic or printed media without the express written permission of WKI. Permission to reprint electronically has been given to Sondra Barbre for inclusion in Grandma's Favorites.

We have a kind of wild "field mint" that grows in abundance here. It is not as minty as domesticated mints, but makes an excellent tea.

10-12 stalks fresh field mint (or mint of choice)
5 qt saucepan or stock pot
Honey

Bring the mint to boil in the stockpot full of water. Reduce heat and allow tea to steep until it is as strong (minty) as you like. Remove and strain. Serve hot or cold with honey to taste.

We would have preferred to do all of our cooking out over the grill and/or a fire, but restrictions of time and location sometimes make that impossible. However, any of the above recipes adapts for outdoor cooking situations easily and that only increases the authenticity of the tastes. It is critical that no additional spices or seasonings be used and that real sugar not be substituted for honey if the cook is striving for a close simulation of the "real thing." These recipes are all contemporized, though, to accomodate the lack of authentic or traditional materials and ingredients.

These recipes are copyrighted by WKI and cannot be reproduced in any form including electronic or printed media without the express written permission of WKI. Permission to reprint electronically has been given to Sondra Barbre for inclusion in Grandma's Favorites.

1 c. chopped onion
2 tsp. red wine vinegar
5 tsp. minced garlic
1 tsp chopped fresh thyme
Tbsp. olive oil plus 3 tsp. olive oil
pinch cayenne pepper
1 1-lb. eggplant, trimmed, peeled, cut in 1/2" pieces
4 4-5" diameter portobellos, stems removed
2 c 1/2" pieces zucchini
1/4 C chopped Italian parsley
2 c 1/2" pieces red bell pepper
1 10-oz. package ready to use spinach leaves
2 Tbsp tomato paste

Preheat oven to 350. Mix onion, 3 tsp. garlic, and 1 Tbsp. oil in large ovenproof pot. Cover; cook over med-low heat until until is very tender, stirring often, about 15 minutes. Stir in eggplant; cover and cook 10 minutes, stirring often. Stir in next 6 ingredients (zucchini through cayenne). Season with salt and pepper to taste. Cover and bake until vegetables are very tender, about 30 minutes.

Heat 2 tsp. oil in large nonstick skillet over medium heat. Add mushrooms, rounded side down. Cook until bottoms are golden, about 10 minutes. Turn mushrooms over; cook until just tender, about 6 minutes. Sprinkle mushrooms wityh parsley and 2 tsp. garlic and continue cooking until mushrooms are very tender, about 5 minutes longer.

Meanwhile, heat 1 tsp. oil in large nonstick skillet over medium heat. Add spinach; stir until just wilted, about 2 minutes.

Divide spinach among 4 plates. Top each with 1 portobello mushroom, rounded side down. Fill (top) each mushroom with the ratatouille.

Makes 4 servings; 153 cal; 8g fat

3 cloves garlic, peeled and finely minced
1/4 cup butter or margarine
1-16 oz pkg fettuccini, cooked and drained
1/2 cup onions, chopped (optional)
1 Tbsp dried parsley
Salt and pepper to taste

Sauté garlic and onions in butter in large skillet or pan. When onions are tender and lightly browned stir in the fettuccini, parsley, salt and pepper and cook, stirring constantly for about 2 minutes over high heat. Remove from heat.

This is also a great main dish using cooked shrimp.

Serves 4 to 6.

1/2 cup margarine
1 egg
1 1/3 cup brown sugar
1 cup zucchini (shredded)
1/2 teaspoon nutmeg
1 1/2 cup flour
1/2 teaspoon salt
1 1/2 cup oatmeal
1 teaspoon baking soda
1/2 cup walnuts, crushed
1 teaspoon cinnamon
1/2 cup coconut flakes
1 teaspoon ground cloves
1/2 cup raisins

Cream butter and sugar; add egg and spices. Stir in zucchini, nutmeats, raisins, and oatmeal. Mix till all ingredients are moist. Drop by teaspoon on Pam sprayed cookie sheet. Bake at 350 degree F. for 10-12 minutes or till brown.

One pound of fresh codfish fillets (ideally) or canned or salted codfish. If you must use salted codfish, boil in a pint of water for one or two minutes, drain, add fresh water and repeat, boiling and rinsing until the fish is rid of salt taste to your personal satisfaction. With a fork, tear the codfish meat into shreds. 

1/2 cup olive oil (preferably) or your favorite cooking oil
A teaspoonfulof butter or margarine
1/2 cup tomato sauce
1/2 cup medium sized olives, stuffed with peppers or onions, or your favorite olives
1 tablespoonful of capons
One tablespoonful of ground garlic
Two large red, ripe peppers, sliced lengthwise
One pound of cooking potatoes.

Note: To enhance the appearance of your dish, select neatly oval-shaped potatoes; slice them on their sides to make almost-round pieces, each about as thick as your index finger.

Lightly sautée the onions, garlic, and peppers on a few drops of oil mixed with butter or margarine. Add the vodka. Add the tomato sauce. Add the raisins and capons. Blend the codfish in to produce a fairly uniform paste. Line your vessel with a small amount of oil. Place alternate layers of sliced potatoes and the blendedpaste. Pour the remaining oil to cover the whole surface.

Cook over low flame for about thirty minutes. If using the oven, make sure it is preheated to 250 degrees and bake for 20 minutes.

Serve on your favorite pasta, cooked as plainly as possible, or on white rice , and your favorite fresh salad.

Serve with white wine for a romantic Spanish dinner. Enjoy!

Note: Leftover portions may be refrigerated for about two days.

Peanut or vegetable oil for frying
1 cup unsifted all-purpose flour
1 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 teaspoon salt
A little pepper
2 large eggs

Rinse chicken and dry thoroughly on paper towels In deep-fat fryer or skillet, heat about 1 inch of oil to 400 degrees. In brown paper bag, combine flour, cornmeal, baking powder, salt, and pepper. In pie plate, lightly beat eggs.

When oil reaches 400 degrees, dip chicken one piece at a time, in egg, then in the flour mixture. Place as many pieces into hot oil as will fit without touching. When undersides have browned nicely, turn pieces and cook until other sides are brown. Reduce temperature of oil to 350 degrees, and continue cooking until chicken is done-about 10 to 15 minutes longer.

Remove chicken pieces as they are done and drain on paper towels. Serve immediately, or keep warm on baking sheet in 150 degree oven.

This is really great if you have leftovers...the taste is still wonderful!

This cake recipe was derived because I was eating too much carrot cake. First, I blended pineapple and grated carrots. Then I started skipping the carrots, because it was easier just to open a can of pineapple. The advantages of this recipe are:

1. It contains no baking powder (which, I believe, contains aluminum)
2. It tastes OK.
3. It can be in the oven in about 5 minutes.

Add the teaspoon of vanilla essence.

Pour the milk into the cup, stir in the baking soda, to dissolve it, and add to cake batter.

With your fingers, butter the inside of the ring cake pan, and then add a thin layer of flour to the butter.

Pour batter into prepared pan, bake for one hour, and then remove from oven and allow to cool.

With the help of a butter-knife, carefully cut and ease the cake out of the pan, and frost, if desired.
 

1/2 lb Ground pork sausage
1/8 tsp Pepper
1/4 c. Onion, chopped
1 c. Mayo
1 can 16 0z saurkraut, drain & chopped
1/4 c. Prepared mustard
2 Eggs
2 Tbsp. Breadcrumbs,dry & fine
1/4 c. Milk
1 pkg Cream cheese, soften
1/2 c. Flour
2 Tbsp. Parsley
1 c. Breadcrumbs, fine
1 tsp Prepared mustard
Veg. oil
1/4 tsp Garlic salt

Combine sausage & onion in a large pan, cook til sausage is browned, stirring for it to crumble. Drain well. Stir in kraut & 2 T breadcrumbs. Combine c. cheese & next 4 ingredients in large bowl, add sausage mixture, stirring well. Cover & let stand for 2 hrs.

Combine mayo & mustard; set aside. Combine eggs & milk in small bowl, set aside. Shape sausage mixture into 3/4" balls; roll in flour. Dip each ball in reserved egg mixture, roll balls in 1 c breadcrumbs. Pour oil to a depth of 2" into deep fryer, heat to 375 degrees.

Fry, a few at a time, 2 min or til golden brown. Drain on paper towel. Serve with mayo mixture. Yields 5 doz

1 pkg Yeast, Active Dry
1 Tbsp. Butter, Melted
1/4 c Warm Water (110-120 degrees)
1 Large Egg
1 c. Cottage Cheese, Creamed, heated to lukewarm
1 tsp. Salt
2 Tbsp Sugar
2 tsp Dillseed
1 Tbsp. Onion, Minced
2 1/4 c Flour, Unbleached Or Bread

Dissolve yeast in warm water. Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour). Beat until well mixed and mixture is stiff but not heavy. (Standard bread dough feeling).

Cover and let rise in a warm place until doubled. Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet. Let rise again. Bake for 30 to 45 minutes at 350 degrees F. While warm, bursh loaf with soft butter, sprinkle well with salt.

Makes 1 loaf.

I'd love a conversion table if any of you have one - Sandy

500 g eggplant peeled and diced
250 g green pepper diced
250 g tomato skinned and diced
8 cloves garlic crushed or sliced
¼ cup corn oil
½ cup vinegar
1 stock cube
salt and pepper to taste
corn oil for fring

Fry eggplant, drain and set aside. Fry green pepper, drain and set aside. In thick saucepan, heat ¼ cup corn oil and stir in cloves until golden. Season with salt and pepper. Add vinegar and tomatoes. Keep stirring until nearly cooked. Add eggplant and green pepper. Simmer for 20-30 minutes over low heat. Serve hot or cold.
Serves 4-6.

1 1/2 lbs. ground chuck
1 large onion, chopped
1 green pepper, chopped (optional)
2 fresh tomatoes, chopped
1 can (10 oz.) Rotel tomatoes
12 corn tortillas
1 (16 oz.) can Ranch Style Beans
1 lb. Velveeta cheese, thinly sliced
1 (10 1/2 oz.) can cream of chicken soup
Salt and Pepepr to taste

Brown meat with onion and pepper. Add tomatoes, salt and pepper. In a 9x13 inch pan, layer 1/2 each of the tortillas, meat, beans and cheese. Repeat. Top with soup. Bake at 350 degrees for 35-40 minutes until bubbly. 6-8 servings.

1 (8 oz.) package cream cheese, softened
1 (8 oz.) can (1/4 cup) crushed pineapple, well drained or (squeeeeeezed dry)
1/2 cup Mississippi Sweet Potatoes, mashed
1 (2.5 oz.) pkg. smoked beef, chopped fine or 5 strips bacon*
1 tablespoon onion, minced
pecans, finely chopped for garnish (opt.)
2 cups (8 oz.) sharp cheddar cheese, shredded

Beat cream cheese and sweet potatoes until well combined. Stir in beef, cheddar cheese, pineapple and onion and mix well. Form mixture into a ball and chill. Serve with your favorite crackers.

1 cup fresh or frozen raspberries, thawed
3 cups fresh or frozen sliced peaches, thawed
3 tbs lemon juice
1 cup peach nectar
1 cup plain yogurt
1/4 cup sugar (optional)
1 tsp almond extract

Place raspberries in a blender or food processor and process until smooth. Strain and discard seeds if desired. Cover and refrigerate puree.

Place peaches (you can even leave the skin on) and lemon juice in food processor and process until smooth. Add nectar, yogurt, sugar (as needed if fruit is too tart) and extract. Process until yogurt is well blended.

Cover and refrigerate at least 2 hours. (Actually, you can serve it immediately, but it is best when thoroughly chilled)

To serve, spoon servings into separate bowls. Drizzle raspberry puree in a 3 inch circle on top of each serving. Use a toothpick to draw six lines toward the center of the circle, forming a "flower".

Makes appx. 4 servings. And when prepared with nonfat yogurt, each 1 cup serving is only about 130 calories!

1 lb ground beef
1/2 TBS. each of Cumin, Thyme, and Oregano
1 Clove Garlic, crushed
1 Medium Onion, Chopped
1 Can Stewed Tomatos, No Sugar Added variety
Green Chili - to taste

Brown hamburger, drain grease, put in stew pot or crock pot. Add tomatos, green chili, onion, garlic and spices. Simmer over very low heat for 2 hours or till onions are well cooked. Serve with tortillas and cheese. 

1 ready made graham cracker crust
1 8oz. and 1 3oz. package of cream cheese
1 14 oz and 1/2 of a 14 0z can of sweetened condensed milk
1/2 cup of lemon juice
1 1/2 teaspoon vanilla
1 21oz. can of cherry pie filling

In medium bowl, beat cream cheese until fluffy. Beat in remaining ingredients. Pour into crust. Chill 4 hours. Top will cherry pie filling before serving.

Or you can top with chocolate, blueberry pie filling, or fresh fruit.

Quick & Easy Recipes

Get the grill going out in the back yard. Gather up a can of whole kernal corn, a can of green beans, a ham steak for each person you intend to feed (portion accordingly). Take some alum. foil...a good size piece for each person.

Lay the foil flat, place the ham steak in the center, place a drained spoonful of each vegetable next to the ham. Add salt & pepper to taste and a dab of butter on top of the meat. (You can use any thin slice of meat in this same way). Bring the foil over to cover the meal and seal tightly. Take it out and place it on the grill and close the lid. Keep the fire to where it is just about medium or low.

Go play badmitten, or swim in the family pool or just relax and have some fun. About 30 to 45 minutes later, get ready to eat. A slice of bread with butter, a class of iced tea and your all set.

Creative Homemaking

2 cups macaroni noodles
2 tablespoons margarine
1 small onion, chopped
1 cup ham or turkey ham, chopped
1 cup grated cheddar cheese
3 cups milk
3 eggs

Cook macaroni according to package directions; drain. While the macaroni is still hot, stir in the butter and onion, and then add the ham. Stir in the grated cheese. Beat the milk and eggs separately. Place the macaroni mixture in a buttered 2-quart casserole dish and then pour the milk mixture over it. Sprinkle more grated cheese on top. Bake, uncovered, at 350 degrees for about 1 hour. 

Creative Homemaking

2 cups carrots, grated
1 can pineapple tidbits, drained
1/2 cup raisins (optional)
1/2 cup mayonnaise

Place raisins in a small bowl and cover with boiling water. Let stand 5 minutes and drain well. Combine pineapple, carrots, and raisins. Cover and refrigerate. Stir in mayonnaise just before serving. 

2 lbs bag of frozen Oreida hash brown potatoes
1 can cream of chicken or cream of mushroom soup
1 pint sour cream
2 cups shredded chedder cheese
1 stick of melted butter
1/2 cup chopped onion
1 sleeve of Ritz Crackers (crushed)

Mix all the ingredients except the crackers. Pour into a 13 inch by 9 inch casserole pan. Top with the crushed Ritz Crackers. Bake at 350 for 1 hour or until well browned and bubbly.

Comments: So easy and freezes unbaked very well. This is an old family holiday and buffet favorite. Especially goes well with a plain dish or a fish dish.

1 round Italian Loaf of bread (unsliced)
1 pkg (8 oz) cream cheese
1 container (8 oz) sour cream
8 oz (224 grm) salsa
1 bag shredded taco cheese

Cut off top of bread and scoop out the insides (save for dipping). Mix all ingredients together. Pour into hollowed-out loaf of bread. Double wrap in foil. Bake at 400 degrees (200 C.) F. for about 2 hours Serve hot.

Comments: Use the bread you took out of loaf to dip with or use corn chips Better make 2 if you have a crowd as it will go very fast.

2 1/2 cups sugar
1 1/8 cup water
1 cup white Karo
1/2 lb. raw spanish peanuts
1/4 cup whipping cream
1 tablespoon margarine
1/2 teaspoon vanilla
few drops red food coloring

Bring the sugar, water and syrup to a boil over medium heat. Add the raw peanuts. Cook (stirring occasionally) until it reaches the hard ball stage. I use a candy thermometer (F250o or just a little more-C.125o). Remove from heat and stir until it stops bubbling. Add the unwhipped cream, margarine, vanilla and food coloring. Stir until creamy. (stirring until creamy takes awhile) Spoon onto wax paper that has old newspapers under it. These keep very well and freeze well. Peanut patties are very popular in the south.

Catalot

1 1/2 Cups Graham Cracker Crumbs
6 Tablespoons Butter, Melted, DO NOT substitute margarine
1/4 Cup Sugar

NOTE: Prebaked crusts are much crisper than the chilled ones and this can be important if you want a crisp crust.

CRUST: If you are prebaking the shell, preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and add the butter and sugar blending well. Press the crumb mixture into the bottom and up the sides of an 8-inch springform pan. Smooth the mixture to form an even layer on the bottom and sides. Bake the crust in the oven for 10 minutes and let cool to room temperature before filling. NOTE: This crust can be chilled for 5 to 10 minutes in the freezer until it is set but is not recommended in this recipe. 

1 lb Cream Cheese
1/2 Cup Sugar
3 Eggs, Separated
1/4 cup Flour
1 teaspoon Lemon Rind, Grated
2 teaspoons Lemon Juice
1 teaspoon Vanilla Extract
1/2 cup Heavy Cream
2 tablespoons Passion Fruit, from fresh passion fruits

Preheat the oven to 300 degrees F. In a large mixing bowl, beat the cream cheese and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each. Beat in the flour, lemon rind, lemon juice, and vanilla until just mixed. Whip the cream until stiff in a medium mixing bowl. Set aside. In another mixing bowl, beat the egg whites until they form stiff peaks, then fold them into the cheese mixture. Fold in the reserved whipped cream. Stir in the passion fruit pulp then pour the mixture into the prepared crust and bake fro 45 minutes to 1 hour. Cool, in the oven, to room temperature, then chill.

Catalot

1 Cup Graham Cracker Crumbs
3 Tablespoons Sugar
1/2 Teaspoon Cinnamon
1/4 Cup Margarine, Melted
16 Ounces Cream Cheese, Softened
1/2 Cup Sugar
2 Large Eggs
1/2 Teaspoon Vanilla
4 cups Thinly Sliced, Peeled Apples
1/3 cup Sugar
1/2 teaspoon Cinnamon
1/4 cup Chopped Pecans

Combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla, pour over crust. Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese layer; sprinkle with pecans. Bake at 350 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

VARIATION: Add 1/2 Cup finely chopped pecans with crumbs for crust.

Catalot

32 Oz Cream cheese, room temperature
1 Cups Honey
1/4 Cups fresh Lemon juice
2 Tsp Vanilla
6 Eggs, room temperature
1/3 Cups Butter, clarified
1 Lb Phyllo pastry shells

1/2 Cup Walnuts
1/3 Cup Almonds, blanched
1 Tbsp Sugar
1 Tbsp Cinnamon
1/2 Cup Butter
1/3 Cup Sugar
1/4 Cup Water
1 Tbsp fresh Lemon juice
1 Cinnamon stick
1 Tbsp Brandy, optional

Position rack in lower third of oven and preheat to 350 degrees. Beat cream cheese in large bowl of electric mixer until light and fluffy. Gradually, mix in honey, then lemon juice and vanilla. Beat in eggs one at a time until just incorporated. Set aside.

Brush 10" springform pan with clarified butter. Arrange 1 phyllo sheet with long edge parallel to edge of surface (cover other sheets with dampened towel). Brush left half of sheet with butter and fold right half over. Brush top with butter. Place in prepared pan, buttered side up, leaving a 5" overhang on one end. Cover with another dampened towel. Butter and fold second sheet and arrange in pan, overlapping first sheet by 3". Repeat with 4 more sheets, covering entire pan. Wrap remaining phyllo in plastic and refrigerate.

Stir through filling and pour into crust. Cover filling with overhanging ends of phyllo at edge of pan. Bake until pastry is light brown and cake is firm to the touch, about 50 minutes. Remove pan sides. Using a toothpick, poke 12 holes in top of cake to allow heat to escape. Cool completely on rack. Refrigerate 2 days to mellow flavors, covering after the first day.

For topping, preheat oven to 350 degrees. Cover baking sheet with 2 pieces of parchment. Coarsely grind all nuts with 1 tbsp sugar and 1 tsp cinnamon. Stack 10 reserved phyllo pastry sheets on work surface. Set rim of 10" springform pan atop pastry . Cut around inside of rim through entire stack. Using a sharp knife, make 10 rounds. Cover with damp towel.

Set pan rim on prepared baking sheet. Brush parchment and inside of pan rim with butter. Place 1 pastry round in pan rim and brush with butter. Repeat with 4 more rounds. Spread nut mixture evenly over pastry. Top with remaining 5 rounds, brushing each with butter. Using ruler as guide, cut pastry into 16 wedges with sharp knife. Sprinkle lightly with water. Bake until crisp and golden, about 30 minutes.

Meanwhile, heat 1/2 cup sugar, water and lemon juice in heavy small saucepan over low heat, swirling pan occasionally until sugar dissolves. Add cinnamon stick, increase heat and boil until syrupy, about 4 minutes. Remove from heat. When bubbles subside, stir in brandy, if desired. Flatten pastry atop cake. Remove pan rim from topping. Set topping on cake, using large spatula. Recut wedges.

Replace pan rim on cake. Pour on hot syrup. Cool 1 hour. Refrigerate 1 to 6 hours. Let cake stand at room temperature for 20 minutes before serving.

Catalot

1 Chocolate Graham Cracker Crust
1 1/2 Cups Lite Cream Cheese
1 Cup Sugar
1 Cup Lowfat Cottage Cheese
1/3 Cup Unsweetened Cocoa Powder
1/4 Cup Flour
1/4 Cup Amaretto
1 Teaspoon Vanilla Extract
1 Dash Salt
1 Large Egg
2 Tablespoons Chocolate Chips

Using food processor add cream cheese and next 7 ingredients. Process until smooth. Add egg and process until blended. Fold in chocolate chips. Pour slowly into pan. Bake at 300 degrees for 65-70 minutes or until set. Let cool in pan on wire rack. Cover and chill at least 8 hours. 

Catalot

2 Cups Vanilla Wafer Crumbs
6 Tablespoons Margarine, Melted
14 Ounces Carmels (1 bag)
5 Ounces (1 can) Evaporated Milk
1 Cup Chopped Pecans, Toasted
16 Ounces Cream Cheese, Softened
1/2 Cup Sugar
1 Teaspoon Vanilla
2 Large Eggs
1/2 cup Semi-sweet Chocolate Chips, melted

Combine crumbs and margarine, press onto bottom and sides of 9-inch spring form pan. Bake at 350 degrees, for 10 minutes.

In 1 1/2-quart heavy saucepan, melt carmels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. 

Combine cream cheese, sugar and vanila, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans. Bake at 350 degrees, for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired.

Catalot

10 Macaroon Cookies, crushed
1/4 Cup Butter, melted
1 Cup Sugar
3 Tablespoons Cornstarch
1/2 Cup Water
1/3 Cup Lime Juice
2 Egg Yolks, beaten
16 Ounces Cream Cheese, softened & cubed
1 Drop Green Food Coloring
1/2 Cup Whipping Cream

Mix cookie crumbs and margarine thoroughly. Press mixture firmly on bottom of ungreased springform pan (9x2) refrigerate while preparing filling. Mix sugar and cornstarch in saucepan, stir in water and lime juice. Cook over medium heat stirring constantly until mixture thickens and boils. Gradually stir in 1/4 cup of hot mixture into egg yolks, then pour all back into sauce pan. Boil 1 minute. Remove, sttir in cream cheese and food coloring until cream cheese is melted and mixture is smooth. Press plastic wrap directly on surface of mixture and refrigerate 30 minutes. Beat whipping cream into soft peaks. Fold whip cream into lime mixture. Pour over crust. Cover and freeze 4-6 hours.

Catalot

40 Ginger Snaps, crumbled
1/2 Cup Butter, melted
30 Ounces Ricotta Cheese
1/2 Cup Sugar
1/2 Cup Milk
2 Teaspoons Vanilla
4 Eggs

Heat oven to 325. mix crumbs and butter. press onto bottom of pan add all other ingredients to blender. Blend until smooth. pour into pan. Bake 1 hour or until set in center. cool to room temperature and then refrigerate 24 hours. 

Catalot

1/2 Cup Hazelnuts, toasted & chopped
1 9 inch Graham Cracker Crumbs, deep dish
1 Pound Cream Cheese, softened
3 Medium Eggs
1 Cup Sugar
1/2 Cup Sour Cream
1/3 Cup Hazelnut Liquer, (Franjelica)

Combine in food processor; all but nuts. Puree. Pour into pie shell. Sprinklke nuts over top. Bake at 350* for 1 hour. Chill before serving.

Catalot

1 Graham Cracker Pie Crust, 9 Inch
1 1/2 Pounds Cream Cheese
3 Eggs
1/2 Cup Honey
3 Tablespoons Lemon Juice
1 1/2 Teaspoons Vanilla Extract
Fruit Topping Of Your Choice

Beat all ingredients for 10 minutes, until very smooth and light. Pour it into the pie crust, bake it for 40 minutes. Cool cheese cake at room temperature until it reaches room temperature, then refrigerate overnight.

Catalot

1 Can Pumpkin
8 Ounces Cream Cheese
1/4 Teaspoon Vanilla
3 Large Eggs
3/4 Cup Sugar
1/2 Cup Bisquick Baking Mix
1 1/2 Teaspoons Pumpkin Pie Spice

Beat all ingredients until smooth. pour into greased pie plate. Bake 45 minutes or until puffed and center is dry. Refrigerate for 4 hours. Serve with whipped cream.

Catalot

3/4 Cup Graham Cracker Crumbs
1 Tablespoon Sugar
2 Tablespoons Butter, melted
1 Cup Sugar
3 Tablespoons Cornstarch
1 Cup Water
1/3 Cup Lemon Juice
2 Egg Yolks, beaten
16 Ounces Cream Cheese, softened
1/2 Cup Cream

Heat over to 350. Mix cracker crumbs and 1 tablespoon sugar in small bowl. Stir in butter. Press evenly to bottom of pan. Bake 9-10 minutes. Cool completely.

Mix sugar and cornstarch, stir in water, lemon juice, and egg yolks. Cook over medium heat stirring contantly, until mixture thickens and boils, boil 1 minute. Reserve 1/2 cup lemon mixture. Stir in cream cheese into the remaining lemon mixture. Cover refrigerate 30 minutes. Pour cream cheese mixture into crust and put lemon mixture on top in dollops. Use knife to create swirls. Cover refrigerate 24 hours.

Catalot

1 Pound Cream Cheese
2 Medium Eggs
1/2 Cup Sugar
1 Teaspoon Vanilla
8 Ounces Raspberries In Syrup
8 Ounces Sour Cream
1 Graham Cracker Crust

Blend cream cheese, eggs, sugar, and vanilla until smooth. Swirl but do not mix completely in, raspberries including the juice. Pour into grahm cracker crust. Bake 40 minutes at 350*. Cool completely and spread sour cream on top. Refrigerate untl sour cream is firm, abotu 1 hour.

Catalot

1 Package Reduced Fat Cream Cheese
1 Container Cream Cheese With Strawberries
1 Container Whipped Topping
1 Package Chocolate Pie Crust
2 Cups Strawberries, halved
2 Tablespoons Chocolate Chips, melted

Mix cream cheeses together. Fold into whipped topping. Spoon mixture into pie crust. Arrange strawberries on top. Drizzle melted chocolate over strawberries. Cover & refrigerate 2 hours.

The Eatery

1 large onion, diced
2 cups fresh cut okra
1 can of diced tomatoes
1 pound peeled and beheaded shrimp
1 pound crab meat, crab claws, or 1 dozen crab bodys
1 pint fresh oysters
1/2 pound flounder, red snapper, or any white meat fish you like, cut into cubes (no bones)
1 bottle Lousianna Hot sauce
Water (lots)
Salt to taste
Pepper to taste
Flour and butter for a roux

First start your roux by melting butter and cooking flour in a dutch oven or large stock pot (6 to 8 quarts). Add onions to roux. When roux is ready add tomatoes, hot suace (a whole bottle maybe too much for sensitive pallets), and enough water to fill the pot and simmer for a couple of hours to blend flavors. Fifteen to twenty minutes before you are ready to eat, add all the seafood and simmer. Prepare 2 to 3 cups of white rice to serve with gumbo.

Note: you can add just about anything to or remove anything from gumbo except the okra. The word gumbo means okra.

History: Mobile, AL is the Azalea city, and it is from where this recipe originates. Mobile's culture is very similar to that of New Orleans because it was discovered and settled by the same two nations Spain and France. The thing to note is that Mobile is considerably older than New Orleans, almost a century older. So many things associated as being uniquely New Orleans were actually going on in Mobile long before there was a Big Easy. A prime example would be Mardi Gras, which originated in Mobile some seventy years before New Orleans’ first parade.

The main difference between New Orleans gumbo and Mobile gumbo would be the lack of file'.

6 oz. package snow crabmeat, thawed or canned crabmeat
4 ounces cream cheese, room temperature
1/4 red pepper, finely minced (or less)
4 water chestnuts, chopped
2 cloves garlic
1 scallion, minced
1/4 teaspoon black pepper, freshly ground
16 oz. package wonton wrappers
oil, for frying

Drain crab, squeezing out as much moisture as possible. Put it in a mixing bowl and combine with the cream cheese, red pepper, water chestnuts, garlic, scallion, and black pepper. Refrigerate until ready to use.

Put 1 teaspoon of the filling in the center of each wonton wrapper and fold in thirds and then overlap two corners and push center to the opposite direction. Put the wontons on a baking sheet and freeze until ready to use.

Heat the oil to 375° in a heavy wok. Fry them, a few at a time, until they are golden brown, about 2 minutes. Drain on paper towels and serve hot.

NOTE: Wontons can be fried ahead of time, frozen and then reheated in the oven.

1 cup sugar
2 cups flour
2 tsp. soda
4 Tbs. cocoa
1 cup water
1 cup mayonaise

Blend all together and bake in 7x11 greased pan 350 degrees 30 minutes or until done. For cupcakes, bake 20 minutes.

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'the place with a flavor of new orleans'

1 LB. Shrimp
1 large onion
4-5 tablespoon cooking oil
1 large bell pepper
2 LB. Cut Okra
4 cloves of garlic
1 fresh creole tomato
1LB. Ham seasoning * & smoke sausage

*Ham seasoning is cut up or diced ham.

Saute' tomato, onion, garlic, and bell pepper in cooking oil. When seasoning is tender put okra in pot. Cover for 15 minutes. Take cover off pot.

Cook down until all okra are soft for about 45 min.- 1 hour on low - medium heat. Be sure to stir well or okra will stick. 

Add ham seasoning(diced or cut ham), smoke sausage, and shrimp. Cook for about 15 - 20 minutes. Add salt and pepper to taste.

4 whole chicken breasts - filleted
8 slices Swiss Cheese
8 slices Ham
1 can Cream of Chicken Soup
¼ cup white wine or sherry (You can use water.)
1 cup poultry stuffing, crushed (I use Pepperidge Farm Herb Season Stuffing.)
¼ cup butter, melted

Skin and fillet chicken. Cut in half. Beat until thin. Place in baking dish. Cover with sliced cheese and ham. Mix wine or sherry with soup until smooth. Pour over chicken. Melt butter, stir in stuffing.

Sprinkle buttered crumbs over chicken. Bake at 350° F. for 45-55 minutes.

16 slices Italian bread
6 medium plum tomatoes, cut lengthwise
1 large eggplant, cut in 1/2" slices
1/4 pound grated Romano cheese
1/4 cup olive oil
1/8 cup vegetable oil
1/8 cup balsamic vinegar
1/8 cup crushed dry basil
2 tablespoons garlic, minced
salt and pepper to taste

Place charcoal in a pyramid shape and light with either lighter fluid,electric starter or chimney starter. Wait until coals are gray and spread in a single layer for the direct heat method. Spray grid with non-stick spray and let grid heat over the hot coals (the hotter the grid, the less chance the food will stick).

Place eggplant and tomatoes in a bowl and toss with the vegetable oil. Add salt and pepper to taste. Place the vegetables on the grid over a medium-hot fire or for best results use a greased vegetable & fish grill basket. The baskets are available at most department stores outdoor leisure departments.

Cook the vegetables for two to three minutes on each side, or until brown and soft on the inside. Remove from grill, roughly chop and place in a medium sized bowl. Add the garlic, olive oil, vinegar and basil. Season with salt and pepper to taste. Toss well and set aside.

Place the slices of bread on the grill around the edge of the grid where the heat is cooler, toast until browned, three to four minutes. Sprinkle cheese on the bread, grill an additional one minute. Place toasted bread on a platter, and spoon eggplant and tomato mixture onto the bread and serve as an antipasto.

Skinless chicken breasts

First put a layer of one can of cream of mushroom and one can of cream of celery soup mixed in the bottom of the casserole and then layer the chicken on top and put another layer of cream of mushroom and cream of celery soup on top and sprinkle some canned mushroom pieces and your favorite spices.

Cover with foil paper and put in oven and 300 degrees for 2 hours. Then remove the foil and bake at 350 degrees for 30 minutes until it begins to brown. The chicken will be very tender and good. 

3-4 large cooking apples
1/2 cup sugar
2 tbsp. all-purpose flour
1/2 tsp. nutmeg
cinnamon to taste
1 9" pie shell
2 tbsp. lemon juice
1/2 cup sugar
1/2 cup all-purpose flour
1/2 cup butter

Peel the apples if desired. Quarter than halve the apples to make chunks. In a large bowl combine the apple chunks, 1/2 c. sugar, 2 tbsp. flour, nutmeg, and cinnamon. Toss to coat the apples.

Place the mixture in the pie shell, and pour lemon juice over all. Combine the remaining ingrediants and sprinkle over the apple mixture. Slide the pie into a large paper bag and fold the open end over twice. Fasten with paper clips. Place the bag n a cookie sheet. Bake in a 425 degree oven for 1 hour. Be sure the bag does not touch the heating elements. Slice the bag and cool the pie on a rack. 

3/4 teaspoon salt
1-3/4 cup flour
3/4 cup sugar
2-1/2 teaspoon baking powder
1 well beaten egg
3/4 cup milk
1/3 cup oil
1 cup blueberries

Add liquid to dry ingredients. Pour into greased muffin tin, or line muffin tin with paper muffin cups.

Bake at 400 degrees for approximately 25 minutes. Makes 14 muffins.

2 cups sugar
1 tsp baking soda
1 cups oil
1 tsp cinnamon
3 eggs
2 tsp vanilla
3 cups all purpose flour
2 cups peeled apples (diced)
1 tsp salt
1 cup nuts (i like pecans)

Grease 2 loaf pans. In a large bowl, beat together the sugar, oil and eggs. In a seperate bowl, sift together the flour, baking soda, and cinnamon. Add the dry ingrediants to the sugar mixture. Add the vanilla, apples and nuts. Pour the batter into the prepared pans. Bake in a 325 oven for 1 hour. Makes 2 loaves

1 box chocolate cake mix
6 Skor candy bars, chopped into very small pieces
1/3 cup kahula
1 teaspoon unflavored gelatin
2 cups whipping cream (unwhipped)
1/4 cup sugar

Bake cake according to package directions, 2 nine inch layer pans. Cool completely, slice cakes in half so you have 4 rounds. Pour kahula into a glass measuring cup. Sprinkle with gelatine. Let soak 5 minutes.

Then heat in microwave for 20 seconds, or until warm to the touch so gelatine will dissolve when stirred. Beat whipping cream, gradually adding sugar until soft peaks form. Fold in the disolved gelatine mixture. 

Lay cake rounds on counter. Evenly divide whipped cream on each cake. Leave sides bare. Sprinkle each layer with chopped skor bars. Stack cake rounds, refridgerate for at least 2 hours uncovered, to allow gelatine to set. Then enjoy!

3/4 cup water
1/4 teaspoon salt
3/4 cup minute rice
1 1/4 cups milk
1 egg yolk
1/3 cup raisins
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon butter

Bring water to a boil, add rice, stir. Remove from heat and cover for 5 minutes. Mix remaining ingrediants together and add to rice. Bring to a boil, stirring constantly. Cover for one hour. Yummy!

3 c. grated zucchini
3 c. sugar
3 c. flour
4 eggs
1 1/2 c. oil
2 tsp. baking power
1 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. salt
1 c. chopped nuts
1/2 c. cocoa
Mix well and pour in well greased Bunte pan. Bake at 300 degress for 1 1/2 hours

1/2 c. butter of margarine,softened
1 3/4 c. sugar
1/2 c. veg. oil
2 eggs
1 tsp. vanilla
1/4 c. milk
1/4 c. sour cream
2 1/2 c. flour
1/2 tsp.baking powder
1 tsp. baking soda
4 tblsp. baking cocoa
2 c. finely shredded zucchini
1 c. chocolate bits

Grease and flour a 9-by-13-inch cake pan or as I prefer a bunte pan. Heat oven to 350 degrees. Mix butter, sugar and oil until blended. Add eggs,vanilla,milk and sour cream; beat well with electric mixer. 

Combine dry ingredients and add to the egg mixture, beating well. Stir in the shredded zucchini. Turn into well greased cake pan then sprinkle with the chocolate bits. Bake for 40 to 45 minutes or until cake tests done.

2 c. (12 oz) milk chocolate chips
1 tbs. shortening
1/2 cup raisins
1/2 c. chopped slivered almonds

In a double boiler over simmering water, melt the chocolate chips and shotening, stirring until smooth. Remove from heat; stir in raisins and almonds. 

Drop by tablespoonfull onto waxed paper. Chill until ready to serve.

You can also use peanuts, other nuts, pretzels or chineze noodles.

1 already prepared angel food cake ( 10 in.)
1 pkg. (3.4 oz.) instant lemon pudding mix
1 1/2 c. cold milk
1 c. (8 oz.) sour cream
1 can (21 oz.) cherry or strawberry pie filling

Tear the angel food cake into bite size pieces. Place ina 13x9 in. pan.

In a mixing bowl,combine the pudding mix,milk and sour cream. Beat until thickened about 2 min. Spread over cake. Spoon pie filling on top.

Chill until serving time.

Great on a hot day.

1 c. granulated sugar
1/2 cup water
2 c. raw shelled peanuts ( must have skin still on)

Dissolve sugar in water in sauce pan over med. heat. Add peanuts and continue to cook over med. heat, stirring frequently. 

Cook until peanuts are complelely sugaared (coated and no syrup left in pan).

Pour on ungreased cookie sheet, seperate peanuts with a fork.

Bake at 300 degrees for approximately 30 min, stirring at 10 min intervals.

1/2 cup butter
1/2 cup sugar
3/4 cup walnuts
2 tablespoons cocoa
1 egg, beaten
1/2 box graham crackers, broken up into small
1 teaspoon vanilla

Melt butter, add sugar, cocoa and egg. Bring to a boil, simmer for 1 minute. Add vanilla, nuts and wafers. Mix well and press into a well greased 8 x 8 pan.

Cool and frost with chocolate icing, sprinkle a handfull of chopped walnuts over top. Slice into squares.

3 1/2 cups coarsely chopped fresh rhubarb [about 1 lb trimmed]
1/2 cup water
2 1/4 cups coarsely chopped frozen bluberries
1 TBL lemon juice
1 [57 gm] box regular powdered fruit pectin
5 1/2 cups sugar

Place rhubarb and water in stainless steel or enamel saucepan. Bring to boil over high heat. Cover, reduce heat and simmer 5 minutes, stirring frequently.

Add blueberries, lemon juice and pectin; mix well. Bring to boil over high hear, stirring constantly. Add sugar, return to full boil and boil hard 1 minute, stirring constantly.

Ladle into hot sterilized jars. Seal immediately

Have just made batch #1 this morning. Rhubarb is at its best about now.

Bluberries I pick in the fall and freeze, but purchased frozen blueberries will be as good.

3/4C Cooked Rice
1lb Beef
sm pkg ground Lamb & ground pork
onions 2-3 medium chopped
4-5 pieces of bacon
cabbage
1 lg. can whole tomatoes
1 lg can sauerkraut-drained
1 can tomato soup
salt
pepper
onion salt
garlic salt

Boil cored cabbage. Just till soft not mushy. When cabbage is done--take apart by leafs--trim excess vein. Mix meat, rice, bacon,& onions. Shape meat oblong for size of cabbage---then roll.

In large Dutch oven layer

sauerkraut
whole tomatoes--chopped up, salt, pepper, onion salt, garlic salt and 1/2 can of soup with 1/2 can water.

cabbage rolls
Then add the other 1/2 can soup with 1/2 can water.
Cover tight with lid till boiling then tip lid.
Cook 3-4 hours once boiling over low heat.

To Serve: Take the cabbage rolls and use the sauerkraut mixture to the top of it to garnish.

1 lg can Tomato Sauce
1 Jar Spaghetti Sauce
1-2 Green Peppers
1-2 Onions
Salt
Pepper
Onion Salt
Garlic Salt
Hot Sausage

Saute onion and green pepper, put into sauce. Fry meat cut into 3 in strips well slow, add to sauce mixture. Cook 2-3 Hours in Dutch Oven.

To Serve: Use Hoagie buns, I slice the hot sausage in half when ready to put on bun and put sauce on top of the sausage. Then I top with Mozzarella Cheese and Bake at 350 till cheese is melted.

1/2 small head cabbage, shredded (3 cups)
2 stalks celery, thinly sliced
1 small cucumber, pared, seeded, finely chopped
1/2 green pepper, diced
2 green onions, sliced, including tops
1/4 cup minced fresh parsley
8 strips bacon, fried crisp, crumbled
1/4 cup EACH mayonnaise and sour cream
2 Tbsp lemon juice
1/2 to 1 tsp salt
1/4 to 1/2 tsp black pepper
Dash paprika

Cabbage should be very thinly sliced or shredded. Place into large mixing bowl. Add celery, cucumber, green pepper and green onions. 

Sprinkle with half the parsley. Fold in the bacon. In separate bowl, mix mayonnaise, sour cream, lemon juice, salt, black pepper and dash of paprika. Fold into slaw mixture. Taste and add more salt and pepper, if desired. Sprinkle with remaining parsley. Serve immediately.

GOOD SERVED WITH Barbecued or roasted sausages or pork chops.

For the Sauce

3 Onions
3 teas Garlic Minced
1/2 Green pepper

Fry these three items till sauteed

Add

1 lg Can Crushed Tomatoes
1 Lg Can Sauce
1 Lg Can Puree
1 Lg can Paste
garlic to taste
Italian seasonings to taste
Parmesan Cheese, old Italian secret, the more the better
2 TBS Sugar
Onion Salt
Garlic Salt
1/2 Green pepper 2nd half

Prepare on Saturday Night or the night before serving.
1 Pkg. Frozen dinner rolls 
1 3 oz. Pkg. Butterscotch instant pudding 
1 C Brown sugar - firmly packed 
2 Tbsp. Cinnamon 
1 Stick Melted butter or margarine 
1/2 C Pecans, chopped 

Layer (alternately) in a greased bundt pan in the following order:Frozen rolls, powdered pudding, brown sugar, cinnamon, melted butter and pecans. Cover the pan with foil (that has been heavily greased) and a towel and let sit overnight. In the morning bake in a 350 degree oven for 30 to 40 minutes. 

3/4 cup can milk
1 stick margarine
1/2 cup shortening
1 cup sugar
1 Tbs. vanilla

Combine and beat 8-10 minutes

The longer beaten, the better. Will keep covered in the refrigerator for 30 days. This is good on any cake.

1 large chopped onion
1 small diced carrot
1 small stalk celery, diced and enough water to cover. In LARGE pan, put the above ingredients. Cook till tender.

Add: 6 cubed potatoes and more water if necessary. 
Cook all till done about 30 minutes or until most of the water has evaporated. With potato masher, mash down about three times. (this makes the broth nice and flavorful). 

Add: 1 stick margarine and enough milk to cover or as desired and salt and pepper to taste. Bring to slow simmer and cook only a few minutes. Delicious! 

Note: All vegetables should be cut as small as possible.

1 lb. Thin Spaghetti
1 Bottle of Zesty Italian Dressing
1/4-Bottle of Salad Seasiong (Supreme)
3 small Carrots (shredded)
1 bunch Green Onions
Broccoli Flowerets
1 can Black Olives (sliced)

Cook spaghetti and drain in cold water. Add chopped green onions, shredded carrots and sliced black olives. Add 1/4 bottle of salad supreme seasiong or more if needed. Add salad dressing and mix all together. Put in large bowl with lid and refrigerator over night.

48 oz. Great Northerns, drained
4 T butter
3 C tart apples, peeled & diced
1/2 C chopped onion
3/4 C light brown sugar
1/2 C catsup
1 tsp. cinnamon
1 tsp. salt or pepper to taste

Melt butter in a large skillet. Add apples and onions. Cook for 10 minutes or ntil apples are tender, stirring occasionally. Add brown sugar and stir until dissolved. Blend in catsup, cinnamon and salt. Place beans in 2 quart asserole. Pour apple mixture over beans and mix well. Bake in a preheated 375° oven for 1 hour. I used 3 cans of S&W white beans, 4 Granny Smith’s and the rest of the stuff. Good!! Throw in some Healthy Choice Polish sausage, or another kind of theirs and you’ve got a low-faw, tasty lunch. Freezable? But of course!!!

2 cups chopped cooked chicken (or you could sub turkey)
2 cups milk
1 can condensed cream of potato soup
4 oz cheddar cheese, shredded
1 cup small broccoli heads
8 oz of frozen whole kernel corn
1/4 chopped onion
1/4 cup water
1/2 tsp thyme
pepper (dash)

Combine veggies, water, and thyme in a large saucepan. Once it reaches boiling, reduce the heat and simmer (covered) for 8 to 10 minutes, or until the veggies are tender. Stir milk, chicken or turkey, potato soup, the 3 oz of the cheddar cheese, and pepper into the veggie mixture. Cook and stir over medium heat till cheese melts and mixture is heated through. Sprinkle each serving with leftover cheese. Makes 4 servings.

1 15-oz can pinto beans, rinsed and drained
1 15-oz can Great Northern white beans, rinsed and drained
1 15-oz can red kidney beans, rinsed and drained
30 oz chili-style chunky tomatoes
1 8 oz can tomato sauce
1 1/2 cups fresh or frozen corn
1 1/2 cups zucchini or squash
3/4 cup shredded cheddar (or sub Monterey Jack cheese)
3 cloves garlic, minced
1 can of beer
1 cup water
1 tbs chili powder
1 tbs Dijon-style mustard
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp pepper
1 tbs cooking oil
hot pepper sauce (to taste)

In a Dutch oven, cook garlic in hot oil for 30 seconds. Stir in the undrained tomatoes, water, beer, tomato sauce, chili powder, mustard, oregano, cumin, pepper, and a few dashes of hot pepper sauce. 

Add the all three bean types. Bring to boil. Reduce heat and simmer (covered) for 10 minutes. Now add the corn and squash/zucchini. Simmer, covered, for 15 minutes, or until the veggies are tender. 6 servings. Top each serving with shredded cheddar

1/3 cup of Olive Oil
1 Small Onion, minced
2-3 cloves of garlic, crushed
3-5 tbsps minced fresh parsley
1 generous pinch of saffron
2 tbsps of chicken bullion
3 skinless Chicken Breasts, cut in large chunks
2 green peppers, sliced
1 red pepper, sliced
1 tsp of yellow food coloring

(optional -- saffron is very expensive, a pinch of it is all you need for taste but a richer color is desired)

1 T Butter
1 c Pumpkin, cooked -(cold), mashed
1/2 c Sugar
1 Egg
1/8 t Salt
2 c Flour, self-rising

Grease a scone tray or baking tray. Cream together the butter and sugar until light and fluffy. Add egg and beat well.

Add pumpkin, flour and salt and fold in by hand. Knead lightly and cut into 1-inch squares. Place close together on the scone tray and bake at 425 degrees F. until well risen and golden on top (about 15 minutes). Serve hot, with butter.

NOTES:

* Pumpkin scones -- Scones (pronounced with a short `o', rhymes with `Fonz') are a popular accompaniment to afternoon tea. They are often served with jam and whipped cream. In this variation the scones are flavoured with pumpkin. It is not a typical scone recipe.

Pumpkin scones can be eaten in place of bread with a meal. This recipe was made famous by the wife of the Premier of Queensland. Yield: Serves 4-6.

Damper is an old style bread which was a staple food of outback Australians

4 cups self raising flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon caster sugar
3/4 cup milk
1/2-3/4 cup of water
30 g butter, melted
milk and flour, extra

Preheat oven to 210C (190C gas). Brush an oven tray with melted butter or oil. Sift flour, baking powder and salt into a bowl, stir in sugar and make a well in the centre. Combine milk, 1/2 cup of the water and butter; add all at once to the flour. 

Using a flat-bladed knife, mix briefly and lightly to a soft and slightly sticky dough. Add the remaining water if necessary. Turn the dough out onto a lightly floured surface and knead briefly. Form dough into a rough ball. 

Place on prepared tray, flatten slightly, brush with milk and sprinkle with a little flour. Cut a cross 1cm deep on top of the dough ball. Bake 15 minutes then reduce oven to 180C and bake another 25-30 minutes or until golden.

An easier and quicker damper was favoured by the old 'bushies'. This consisted of mixing a flour, water and salt with a can of beer (preferably Australian lager) :-) wrapping the dough around a shaved stick and cooking it in the campfire. 

1 lb.of Ground beef
1 med. Onion
1/3 c. Catsup
1 T. Worcestershire Sauce
1/4t. Salt
1/8t. Pepper
1 Egg, slightly beaten
1 c. Frozen Mixed Vegetables

2 C. sugar
1-3/4 C. all-purpose flour
3/4 C. cocoa
1-1/2 t. baking powder
1-1/2 t. baking soda
1 t. salt
2 eggs
1 C. milk
1/2 C. vegetable oil
2 t. vanilla extract
1 C. boiling water

Grease and flour two 9-in. round baking pans. In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into prepared pans. Bake at 350 degrees for 30-35 minutes, or until toothpick in center comes out clean. Cool 10 minutes; remove from pans to wire racks; cool completely; frost.

(ONE-PAN): Grease and flour a 13X9 baking pan. Pour batter into prepared pan, bake at 350 degrees for 35-40 minutes. Cool completely; frost. (can also be adjusted for bundt cake (bake 50-55 min.) or cupcakes (bake 22-25 min.)

3/4 c. coarsely crushed granola
1/4 c. butter, melted
3/4 c. crushed gingersnaps
6 or 7 medium sized pears
1/3 c. caramel or butterscotch ice cream topping
Vanilla ice cream
whipped topping - optional

Combine gingersnaps, granola and melted butter in a medium sized mixing bowl, set aside. 

Peel, core and slice pears. Meausre 6 c. sliced pears. Arrange fruit in an even layer in a 2 quart baking dish. Dizzle ice cream topping over fruit. Sprinkle gingersnap mixture over fruit.

Bake uncovered at 350 degrees for 30-35 minutes or until fruit is tender when tested with a fork. Cool on wire rack for 30 minutes. Serve warm; top with ice cream and/or whipped topping.

2 1/2 cups water
1 1/4 cups wine vinegar
2 onions, finely chopped
1/2 celery root, chopped
1 carrot, sliced
10 peppercorns
2 juniper berries
2 whole cloves
1 bay leaf
2 1/4 lbs. beef
1 tsp. salt
1/2 tsp. pepper
5 tbsp. raisins
3 1/2 oz. butter
1 tbsp. tomato paste
1 tbsp. almonds, chopped
1 tsp. cornstarch

Boil water and vinegar with onions, celery, carrot and spices. Allow to cool and pour over meat in pan. Cover and set aside in cool place for 2-5 days. Turn meat occasionally. Remove from marinade, dry and rub with salt and pepper. Soak raisins in cold water. Heat fat in pan and sear meat on all sides. Strain marinade and saute vegetables in