Monday, February 18, 2008

Orange Glazed Beets

1 can cut beets
1 Tablespoon butter or margarine
2 teaspoons flour
2 Tablespoons brown sugar
1/2 cup orange juice

Heat beets in their own liquid. In a small saucepan, melt butter. Remove from heat; add flour, brown sugar and orange juice. Return to heat, stirring constantly until thickened. Drain beets; add sauce to beets.

Chipped Beef Party Dip

1/2 cup chopped pecans
1 1/2 tbsp. margarine
1 (2 1/2 oz.) jar dried beef
1 (8 oz.) pkg. cream cheese
2 tbsp. milk
1/4 cup finely chopped bell pepper
1/2 cup finely chopped green onion
1 clove garlic, pressed
1/2 tsp. white pepper
1/2 cup sour cream

Sauté pecans in margarine, 3-5 minutes. Drain on paper towel. Set aside. Chop dried beef. Combine cream cheese and milk until smooth. Stir in beef, pepper, onion, garlic and white pepper. Add sour cream. Pour into greased casserole dish. Sprinkle pecans on top. Bake at 350 degrees for 25 minutes. Serve warm. Delicious with Wheat Thins or other party crackers. Makes about 3 cups.

Garlic and Sage Soup

6 - 8 cloves garlic, finely minced
3 fresh sage leaves, chopped
2 fresh thyme sprigs
6 egg yolks, lightly beaten
S&P (salt & pepper)
6 slices french bread, toasted
3 tbsp. olive oil
freshly grated parmesan cheese

In a 2 qt. saucepan over high heat, combine garlic, sage, thyme & 6 cups of water. Bring to a boil, then reduce to low & simmer, uncovered, for 20 min. Add a little hot soup to the egg yolks & slowly pour the yolk mixture back into the soup. Season to taste w/S&P. Place a slice of bread in each of 6 soup bowls. cover w/soup, drizzle w/olive oil & sprinkle each serving w/ parmesan.

Green Enchilada Casserole

2 tablespoons cooking oil (or bacon drippings)
12 corn tortillas
1/2 cup yellow onion, finely chopped
1 cup, plus 1/4 cup grated longhorn cheese
1 can condensed cream of asparagus soup
1 can condensed cream of celery soup
1/4 cup cream
4 oz chopped green chile (fresh or canned)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic salt

Heat oil in a frying pan or cast iron skillet. Using tongs, dip each tortilla in the hot oil just long enough to soften it. Alternate tortillas with chopped onion and cup of grated cheese in a casserole dish. Mix soups, cream and chile together and heat in a saucepan. Stir in salt, pepper and garlic salt, and pour over tortillas. Sprinkle 1/4 cup cheese over top and bake in a 325 degree oven for 30 minutes, or until hot and bubbly.

Carne Adobada

2 cups red chile sauce
1 teaspoon salt
3 cloves garlic, run through garlic press
1 teaspoon oregano
12 pork chops
2 tablespoon cooking oil

Stir seasonings into red chile and pour over pork chops. Put into refrigerator for at least 24 hours. Take pork chops out of marinade and reserve marinade. Fry chops in oil until brown on both sides. Pour marinade back over chops, cover, and cook over low heat for 30 minutes or until tender.

Homemade Wheat Thins

1 3/4 cups whole-wheat flour
1/3 cup oil
3/4 tsp. salt
1 cup water
1 1/2 cup flour

Mix dry ingredients. Add oil, salt, and water mixture. Knead as little as possible to make a smooth dough. Roll dough very thin. Score with a knife and desired size. Prick each cracker a few times with a fork. Sprinkle dough lightly with salt or onion salt. Bake at 350 until light brown and crisp, about 30-35 minutes.

Wheat Muffins

2 cups whole-wheat flour 1 cup brown sugar
1/4 tsp. salt 1 tsp. soda
1 cup milk (a cup powdered milk and 1 cup water)
1/2 cup melted margarine 1 egg
1 tsp. vanilla

Mix dry ingredients together in a medium-sized bowl. (If you are using powdered milk, mix dry milk with dry ingredients.) In large measuring cup combine liquid ingredients. Pour over dry ingredients and stir just until moistened. Spoon into greased muffin tins and bake at 350o for 15 minutes.

Whole Wheat Bread

1 tbsp. dry yeast
1/4 tbsp. warm water
2 cups hot water
2 tbsp. shortening
1/2 cup brown sugar
2 tsp. salt
1 cup cold water
1/2 cup dry milk
7-8 cups whole-wheat flour

Mix yeast and warm water and set aside. Pour hot water over shortening, sugar, and salt. Mix dry milk with 1 cup whole-wheat flour, add hot water mixture and 1 cup of cold water, then add yeast mixture. Add 6-7 more cups of whole-wheat flour. Knead until smooth and elastic and let rise almost double--then time as follows: Let rise 40 minutes - punch down, 20 minutes - punch down, and 20 minutes - punch down.

Shape into 3 loaves and place in 3 small greased bread pans. Allow to rise until double in bulk. Bake at 375o for 40-45 minutes

Oatmeal Brittle

2 sticks (1 cup) unsalted butter, melted
2 cups oats (any kind - I like the whole or Old Fashioned type)
2 cups sugar (remember, this is a confection...)
1/2 teaspoon salt
1 tablespoon plus 1 teaspoon flour
2 lightly beaten eggs
1 teaspoon real vanilla extract

Heat your oven to 350. Prepare cookie sheets by covering them in aluminum foil and set them aside. Melt the butter in a glass container in a microwave set to half power. Meanwhile, in a medium-large bowl combine oats, sugar, salt and flour. Pour the melted butter (it must be very hot) over the dry ingredients and stir until the sugar is completely dissolved. Stir in the beaten eggs and vanilla, mixing until thoroughly blended. Note: the batter, or mixture, will be quite loose.

Drop by scant spoonfuls onto the prepared cookie sheets, one to two inches apart. The batter will spread even more in the oven, so do not completely cover the cookie sheets or the brittle will burn around the edges before cooking in the center. This cooks in 8 to 10 minutes.

Taffy Apples

2 cup White sugar
2 cup Light corn syrup
1/3 cup Cinnamon candies (hearts)
1 cup Cold water
1/2 tbs Red food coloring
1/2 tbs Cinnamon
6 Red apples McIntosh or Delicious
6 Popcycle Sticks

In heavy saucepan, combine sugar, corn syrup and cinnamon candies with 1-cup cold water. Cook over medium heat until sugar and candies are dissolved, but do not boil. Add the food coloring and the cinnamon and bring up to boil. Boil until it reaches 300 F on a candy thermometer. Meanwhile, wash and dry apples, remove stem and insert wooden sticks firmly enough into the apple that you can hold them firmly. Remove syrup from heat when it reaches 300 and dip each apple into syrup. Swirl to coat apple. Place coated apples onto greased cookie sheets to cool and harden. Let stand at room temperature until ready to serve. Make 6 taffy apples.

Peanut Butter Marbled Brownies

1 Package Brownie Mix
4 Ounces Cream Cheese
1/2 Cup Peanut Butter
2 TB Sugar
1 Egg
3/4 Cup Peanuts (optional)

Mix brownie mix as directed and spread in 13 x 9 pan.
Mix remaining ingredients and swirl into brownie mixture.
Pour crushed nuts on top of batter.

Bake 30 - 35 minutes at 300 degree's.

Caramel Cream Brownies

1 Cup Butter
4 Squares unsweetened Chocolate
2 Cups Sugar
4 Eggs
1 Cup Flour
1 tsp Vanilla
1/2 tsp salt
1 TB margerine
1 Cup Nuts (optional)
26 pieces Caramel Cream Candies
1/4 Cup Evaporated Milk

Combine Chocholate and butter and melt over low heat. Cool slightly.
Beat eggs, sugar and salt for 5 minutes or until smooth.
Add two mixtures together and add flour.
Pour 1/2 of mix into pan and bake 10 minutes at 350 degrees.
Melt caramel candies, margerine and milk together.
Spread 1/2 over cooked brownie. Then pour remaining uncooked brownie
Over caramel mixture and swirl in remaining brownie.

Bake 10 more minutes at 350 degrees.


2 1/4 Cups Flour
1 Cup Brown Sugar
3/4 Cups Cooking Oil
1/4 Cup Molasses
1 Egg
1 tsp baking Soda
1 tsp Ginger
1 tsp Cinnamon
1/2 tsp Cloves
1/4 Cup Sugar

Mix into a dough. Roll dough into balls. Roll balls into 1/4 Cup Sugar. Bake on
Cookie sheets 8 - 10 minutes at 375 degrees until tops crack on cookies.

Jelly Roll

3 Eggs
1 Cup Sugar
1 tsp baking Powder
3 TB Milk
1 Cup Flour

Mix all ingredients together and spread batter into well greased and floured cookie sheet.
Bake 10 Minutes at 350 degrees, immediately cooling on towel or rack. Spread with jelly and roll up
Cut roll into 1 inch strips and serve.

Sweet and Sour Ribs

6 Pounds Ribs
1/2 Cup Vinegar
1 Cup Catsup
1/2 Cup Water
1/2 Cup Soy Sauce
1/2 Cup Honey 2 or 3 cloves of Garlic
1/2 tsp Seasoning Salt

Cut ribs into serving portions and simmer covered in vinegar and water for one hour until tender.
Prepare sauce (remaining ingredients) cook on slow heat until sauce thickens . Approximately 45 minutes.
Grill for 20 - 30 minutes glazing ribs with sauce with every turn.

Couscous with Lentils

2 tablespoons Sauteing liquid
1 medium Onion -- chopped
1 1/2 cups Water
1 cup Vegetable-cocktail juice
1 cup Brown lentils -- rinsed and Drained
1 Bay leaf
1 cup Whole wheat couscous
1 medium Tomato -- coarsely chopped
1/2 cup Chopped fresh basil
2 tablespoons Grated Parmesan cheese (optional)
Saute onion in liquid of your choice for 2-3 minutes or until tender. Stir in the water, juice, lentils, and bay leaf; bring to a boil. Reduce the heat to low; cover, and simmer for 30 to 45 minutes, or until the lentils are soft but not mushy.

Remove the pan from the heat and discard the bay leaf. Stir in the couscous, tomatoes, basil, and Parmesan. Cover and let stand for 5 minutes or until the couscous is soft. Uncover and fluff with a fork to separate the grains.

Serves 4

Orange Couscous

1 cup water less 2 tablespoons
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1 medium fresh orange, washed and dried
1 cup packaged quick-cooking couscous
1 green onion, chopped, for garnish

In a large saucepan, combine water, olive oil or butter, and salt. Bring to a boil. While the water is coming to a boil, cover the finest grating side of a grater with plastic wrap, extending the wrap below it to catch the zest. Grate the zest from all sides of the orange, making sure to get only the colored part and none of the bitter white pith. When the orange is completely grated, scrape the zest from the plastic into a small mound; you should end up with about 1 teaspoon or more zest.

Cut the orange in half and squeeze out 2 tablespoons juice. Set juice aside and reserve the remaining orange for garnish or another use.

When the water comes to a boil, stir in the orange juice. Remove the pan from the heat and stir in the couscous. Stir well. Cover and let stand for 5 minutes. Fluff with a fork or chopstick, stirring in the reserved zest, until grains are separated. Cover until ready to serve, and fluff again right before serving. Garnish with a sprinkling of chopped green onion.

Southwestern Couscous

1 cup vegetable broth
1/4 cup sliced green onion
1 - 4 oz. can diced green chili peppers
1/4 tsp. ground turmeric
1/8 tsp. pepper
2/3 cup couscous

In a small saucepan, combine broth, green onion, undrained chilies, turmeric, and pepper. Bring to boiling; remove from heat. Stir in couscous. Let stand, covered for 5 minutes. Fluff with fork before serving. Makes 4 servings.

Cabbage Borsch for Canning

5 lbs tomatoes
8 cups cabbage
6 cups water
2 cups onions
1 cup apples
2 tablespoons instant beef bouillon
2 tablespoons sugar
2 tablespoons lemon juice
1 teaspoon salt
1/8 teaspoon pepper

Wash, peel remove stem ends and cores, and quarter tomatoes. Use a small spoon to scrape out the excess seeds, if desired. In 4 to 6 quart kettle or dutch oven combine all ingredients. Bring to a boil, boil uncovered 5 minutes. Ladle hot soup into hot jars, leaving 1/2 head space. Adjust the lids. Process in canner at 10 pounds, 45 minutes for pints or 55 minutes for quarts.
Makes 8 pints. - michEgan

Spicy Jerusalem Artichokes for Canning

1 1/2 lbs jerusalem artichokes
3 cups white vinegar
1/4 cup honey
2 teaspoons turmeric
4 dried hot red chili peppers
2 cloves garlic , peeled
20 black peppercorns
4 bay leaves
1 tablespoon mustard seeds

Scrub artichokes and slice 1/4 inch thick. In a medium stainless or enamel saucepan bring vinegar, honey and turmeric to a slow boil. Fill each hot, sterile jar with 1 pepper, 1 clove garlic, 5 peppercorns and 1 bay leaf. Divide the mustard seed evenly amoung the jars and add the artichokes. Fill each jar with the hot liquid and seal. Process for 10 minutes in a boiling water bath at altitudes up to 1000 feet.

Apple Cinnamon Syrup for Canning

6 cups apple juice
3 cinnamon sticks , broken up
5 cups sugar
4 cups water
3 cups corn syrup
1/4 cup lemon juice

Combine apple juice and cinnamon sticks in a large saucepan. Simmer 5 minutes, and set aside. Next, combine the sugar and water in a medium saucepan. Boil to 260*F. Add apple juice and corn syrup to sugar syrup. Boil 5 minutes. Remove the cinnamon sticks. Stir in the lemon juice. Ladle the hot syrup into hot jars, leaving 1/4" headspace. Adust caps. Process in a boiling water canner 10 minutes.
Yield: about 6 pints.

- Sharon123

Beet Relish for Canning

1 quart beets , around 12 medium to large beet (not to large though, they get woody)
1 quart cabbage
1 1/2 cups sugar
1 cup yellow onions
1 cup red bell peppers
1 tablespoon prepared horseradish (not the creamed stuff)
1 tablespoon salt
3 cups vinegar

In a large non reactive saucepot combine all ingredients. Bring to a boil then reduce to a simmer-stir well. Simmer for 10 minutes. Pack hot relish into hot sterile jars. Leave 1/4 inch headspace. Remove air bubbles. Wipe rims and adjust two piece caps. Process 15 minutes in a boiling water bath at altitudes up to 1000 feet.

- DiB's

Hawaiian Bananas for Canning

12 green bananas
2 1/2 cups fresh lime juice
1/2 cup water
2 1/2 cups sugar
6 teaspoons butter
1 1/2 teaspoons ground cloves
6 cinnamon sticks (1 to 1 1/2 inch)
1 1/2 teaspoons fresh ginger
1 teaspoon salt
1/4 teaspoon nutmeg

Combine all ingredients in a sauce pan and bring to a boil. Peel and slice bananas in 1 inch chunks and add to boiling syrup-all at once. Reduce heat and simmer for 5 minutes-stirring very gently. Ladle into sterilized jars. Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.

Corn Relish for Canning

22 ears corn
1 cup red bell peppers
1 cup green bell peppers
1 1/4 cups celery
3/4 cup onions
1 1/2 cups sugar
2 1/2 cups distilled white vinegar
2 cups water
1 teaspoon salt
1 teaspoon celery seeds
1 1/2 teaspoons mustard seeds
1/2 teaspoon ground turmeric

Cook ears of corn in boiling salted water for 4 minutes. Remove and plunge in ice water-strain-and cut corn from cob-you want 10 cups. Combine corn with remaining ingredients in a large pot and simmer for 20 minutes. Immediately pack into clean hot pint jars, leaving 1/2 inch head space; seal. Process for 15 minutes in a boiling water bath.

Succotash for Canning

2 cups corn on the cob
2 cups green beans, cut (or lima beans)
2 cups potatoes, cubed (optional)
2 cups onions, chopped (or celery) (optional)
1 teaspoon celery seeds (optional)
1 tablespoon sugar (optional)

Boil corn on the cob 5 minutes. Cut corn from cob. Boil green beans or lima beans 3 minutes. If using potatoes and onions, boil 4 minutes. Combine vegetables and seasoning, if using. Pack hot vegetables into hot jars, leaving 1" headspace. Add 1/2teaspoons salt to each pint, 1 teaspoons salt to each quart, if desired. Ladle boiling water over vegetables, leaving 1" headspace. Remove air bubbles. Adjust caps. Process pints 1 hour, quarts 1 hour and 25 minutes, at 10 pounds pressure in a steam pressure canner.

Wednesday, February 13, 2008

Ham Croquettes

1/4 cup butter
1/4 cup flour
1 small onion, diced fine
1 cup milk
2 eggs + 1 tb lemon juice
11/2 cup ham ground
salt and pepper to taste
fine bread crumbs
1/4 tsp dill weed
Melt butter, blend in flour and onion. Cook till very thick. Stir in 1 egg beaten with lemon juice. Add ham, salt and pepper to taste. Pour into a shallow dish and cool. Shape into 4 or more croquettes. Chill. Dip in crumbs then in 1 egg beaten in 2 TB water. Dip into crumbs again and let stand 20 minutes. Fry in Crisco at 390 till golden brown.

Homemade Ranch Dressing

2 cups mayo
1 cup buttermilk
1 tsp Accent
1 1/2 tsp garlic salt
1 tsp onion salt
1 tsp parsley flakes
1 tsp oregano
1/8 tsp celery flakes
1 tsp dried chives
bacon bit to taste

Mix all and chill for a few hours to meld flavors.

Ham Stuffed Mushrooms

12 large mushrooms
olive oil ( I use canola oil)
1 medium onion, finely chopped
1 clove garlic, crushed
3/4 cup fresh bread crumbs
2 tbsp. fresh chopped parsley
1/4 cup chopped processed ham
2 tbsp grated parmesan cheese
black pepper to taste
finely chopped fresh parsley for garnish

Remove and chop mushroom stalks . Heat 3 tbsp oil in saucepan. Fry
onions and garlic for 5 minutes. Stir in crumbs and fry for 2 - 3
minutes until crisp. Add parsley, mushroom stalks, ham, cheese and
pepper. Mix well . Lightly grease shallow oven proof pan, place
mushrooms cut side up in a single layer, put a little filling in each.
Sprinkle with oil. Cover loosely with a piece of wax paper. Bake at 375
degrees for 20 - 30 minutes. Let sit for a couple of minutes before
serving. Garnish with fresh parsley to serve.

Salmon Dip

1 7-8 ounce can salmon
8 ounces sour cream
2 tbsp. mayo or salad dressing
1/2 pkg. dried onion soup mix
1/8 tsp. dried mustard
1 tsp. chopped pimento

Remove any skin and bone from salmon. Combine salmon, undrained
with remaining ingredients. Combine well and chill at
least 2 hours before serving. Serve with a raw veggie tray.

El Paso Chili

3 pounds ground beef
7 ounces salt
2 teaspoons pepper
2 teaspoons paprika
1/2 teaspoon sage (Fresh if Possible)
2 teaspoons sugarZ
1 tablespooncumin power
4 tablespoons chili power
3 tablespoons A-1 Steak Sauce
1/2 cup vinegar
1 tablespoon soy sause
2 16 ounce cans tomatoes, chopped (Fresh if Possible)
1 12 ounce can of tomato paste
1/3 cup cornmeal
1 1/2 pounds Pork Shoulder, Cubed
1 tablespoon garlic power
1 7 ounce can Ortega brand diced green chiles
2 Jalapeno peppers, diced

Brown beef thoroughly. Add beer :), salt, pepper, paprika, sage, sugar, cumin, and chili power, blending well. Cover and simmer 2 hours. add remaining ingredients, cover, and simmer over low flame for 3 hours, stirring frequently.

Baked Bananas

4 Large bananas
½ Stick butter
2 Tablespoons honey
Lemon juice
Sour cream

Peel the bananas and cut them in half, lengthwise. Turn the onion on to 350 and grease a baking dish. Arrange bananas halves in the dish, dot with butter. Spread honey and lemon juice over the bananas. Bake for 15 minutes. Put the sour cream into a bowl and serve it with your baked bananas.


4 Tablespoons of olive oil
1 Cup of red wine vinegar
4 Tablespoons of cayenne pepper
4 Garlic cloves, crushed
1 teaspoon black peppercorn
1 teaspoon oregano
1 bay leaf, crumbled
½ teaspoon of salt

Combine all ingredients in a bottle, shake well to mix, and put in a cool place, or refrigerate, for 4 or 5 days for the flower to develop. Shake a few drops on meat or poultry.

Corn Souffle

2 Cups kernel of fresh corn
1 Cup of munster cheese, cubed
4 Tablespoon butter, cut into small pieces
Salt and pepper
5 Eggs, well beaten

Combine the corn, cheese and butter in a blender or food processor. Season to taste with salt and pepper and add the beaten eggs. Blend on high speed until the mixture is smooth. Pour into a buttered souffle dish and set the dish in a pan with hot water in a preheated 350 oven. Bake 1 hour or until set.

Old-Fashioned American Shortbread

1 Cup unsalted butter
1 Cup sugar
3 Eggs
½ Teaspoon Caraway seeds
4 Cups sifted flour

In a large mixing bowl, cream together the butter and sugar. Beat in the eggs, one at a time. Mix in the caraway seeds. Blend in the flour, ½ cup at a time, and work the mixture into a smooth dough. The dough will probably be too stiff to use an electric mixture or food processor, and is best kneaded by hand. On a floured work surface, roll out the dough to a thickness of ½ inch. Cut the dough into 2-inch squares and transfer the squares to the baking sheets. Bake for about 15 minutes.


2 Cups sifted all purpose flour
½ Cup oil
1 Cup superfine sugar
Grated rind of ½ lemon
Ground cinnamon

Put the flour into a large bowl. Make a well in the center. Add oil, sugar and grated lemon rind. Knead the dough. Grease a baking sheet, sprinkle with some flour. Gently form a small balls from dough and flatten a little. Arrange them on the sheet. Let stand for 20 minutes. Turn the oven to 350. Sprinkle the cookies with cinnamon. Bake for 20 minutes.

Village Salad

3 Tomatoes
2 oz. Of feta cheese
8 Black olives
1 Large cucumber
1 Onion, peeled and chopped
4 Tablespoon olive oil
1 Tablespoon lemon juice
Dried mint
A few washed lettuce leaves

Cut the cucumber and tomatoes into ¼ in. dice. Place the lettuce in a salad bowl and add the diced vegetables and the onion. Cut the cheese into small cubes. Prepare the dressing with lemon juice, oil, mint and salt. Mix throughout, pour the dressing over the salad in the bowl, toss. Arrange the olives around the side and the cheese in the center.

Aioli Sauce

4 Large clove garlic
1 Egg yolk at room temperature
1 Cup olive oil
1 Tablespoon fresh lemon juice
Salt to taste
Pepper to taste

Crush the garlic to a fine paste. Place egg yolk in a small bowl, beat with fork until thick. Gradually add oil, drop by drop, beating after each addition to incorporate ingredients, continue beating and adding oil until sauce resembles thick mayonnaise. Flavor with garlic, lemon juice, salt and pepper.

Soda Scones

3 Cups flour
1 Teaspoon cream of tartar
1 Cup buttermilk
1 Teaspoon salt
1 Teaspoon baking powder

Stir together the dry ingredients and mix lightly with the hands. Make a hollow in the center and add enough buttermilk to make a soft dough. Turn onto a floured board and knead quickly and lightly until the dough is free from cracks. Roll out the required thickness and cut in scones. Place on a greased and floured tin and bake in a hot oven 400 until thoroughly baked about 15 minutes


1 Ounce cottage cheese, drained
2 Slightly beaten egg yolks
1 Tablespoon soft Butter or margarine
1 Tablespoon sugar
Dash of salt

2 Beaten eggs
1 Teaspoon salt
¼ Cup milk
2 Cups sifted all-purpose flour

Combine cottage cheese, egg yolks, butter, sugar, and salt. Set filling aside. Combine eggs, salt, and milk. Add flour to make stiff dough. Divide dough in half. On a floured surface, roll each half very thin in a 16 X 10 inch rectangle, cut rectangle in half crosswise. On one rectangle of dough drop rounded teaspoon of filling in rows, 2 inches apart. Place remaining dough a top. Press dough together firmly between mound of filling. Cut apart on press marks. Press edges of together with fork. In a heavy skillets, melt 2/3 cup butter, add 6 tablespoons dry bread crumbs. Fry pierogi till golden brown, about 5 minutes per side.

German Potato Salad

1 Can condensed chicken broth
½ Cup minced onion
¼ Cup wine vinegar
3 Tablespoon olive oil
1 Tablespoon lemon juice
1 Teaspoon Dijon - mustard
¼ Teaspoon salt
1/8 Teaspoon pepper
5 Cups cubed potatoes
1 Cup dairy sour cream
2 Tablespoons chopped parsley

Combine all ingredients except potatoes, sour cream and parsley in a skillet. Add potatoes, bring to a boil. Reduce heat and simmer 25 minutes, or until done, let stand 30 minutes. Blend sour cream and parsley in a bowl, toss with potatoes mixture.

Pistou (Vegetables with basil)

6 Cups cubed eggplant
½ Cup diced green pepper
½ Cup sliced onion
1 Medium clove garlic, minced
1 Tablespoon chopped parsley
1 Teaspoon Basil leaves, crushed
¼ Cup salad oil
1 Can condensed tomato bisque soup
1 Teaspoon vinegar

Brown eggplant in a skillet, cook green pepper and onion with garlic, parsley and basil in oil until tender. Add remaining ingredients, cover and cook over low heat 10 minutes, or until done, stirring occasionally.

Peanut Macaroons

1 Cup peanuts, unsalted
1 Egg white
Pinch of salt
¾ Cup superfine sugar
½ Teaspoon vanilla extract
Wax paper

Brown the peanuts under the broiler. Crush them. Beat the egg white a pinch of salt. Add the sugar and beat again. Then add the peanuts. Put the wax paper on a baking sheet. Grease it a little. Put small mounds of mixture on the paper. Bake at low heat 250 until the macaroons are golden.

Spinach A La Manchega

18 Ounces washed spinach
6 Cups water
1 onion, chopped
4 Ounces tomatoes
2 Tablespoon vinegar
Salt and cumin powder
Olive oil

Bring the water to a boil in a saucepan. Add the spinach and a pinch of salt, cook for a few minutes. Scald the tomatoes for 1 minutes and peel them. Cut them into slices. Heat the oil in a big pan and fry the onions and tomato slices. Drain the cook spinach in a colander thoroughly. Add to the pan, crush the garlic in a bowl, add the cumin and the vinegar. Add the sauce to the spinach and simmer over low heat for 5 minutes.

African Vegetarian Stew

4 sm Kohlrabies, peeled and cut into chunks
1/2 c Couscous or Bulgar Wheat
1 lg Onion, chopped
1/4 c Raisins, dark or golden
2 Sweet Potatoes, peeled and cut into chunks
1 tsp Ground Coriander
1/2 tsp Ground Turmeric
2 Zucchini, sliced thick
1/2 tsp Ground Cinnamon
5 Tomatoes, fresh or 16 oz Can Tomatoes
1/4 tsp Ground Cumin
15 oz Can Garbanzo beans
3 c Water
Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes.

Note: Serve the couscous separately, if desired. Parsnips may be substituted for the kohlrabi.

Saturday, February 9, 2008

Pressure Cooker Irish Stew

1 1/2 lbs stew meat (I use half beef and half pork)
1/4 cup extra virgin olive oil
1 (10 1/4 ounce) can tomato soup
1 (14 ounce) can chicken broth (or water)
4 carrots, coarsely chopped
4 large potatoes, peeled and cut into chunks
4 stalks celery, coarsely chopped
4 onions (half coarsely chopped, half diced)
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
1/3 cup fresh parsley (chopped fine)
1 (12 ounce) can beer or ale
2 bay leaves

Pre-heat pressure cooker on medium-high heat.
Toss stew meat in a bowl with olive oil until the meat is well coated.
Drop half of the meat into the hot pressure cooker and sear on all sides. Repeat for other half of the meat.
Remove meat from the pc and set aside.
Pour beer or ale or water into hot pc and deglaze the pot. This is very important. A lot of taste!
Return meat to pot and put the rest of the ingredients in the pot and stir well. After stirring all ingredients should be covered in fluid. If not, add more broth or water as needed.
Put lid on pot and bring to 15 lbs of pressure. cook for 17 minutes.

Mushroom Risotto - Pressure Cooker

2 tablespoons butter
2 tablespoons olive oil
1 cup diced onions
2 cups arborio rice
8 ounces sliced mushrooms
4 cups chicken broth
1/2 cup white wine
1/4 cup grated parmesan cheese
salt and pepper

In pressure cooker, simmer chopped onions in hot olive oil and butter for three minutes, stirring often. Do not brown.
Add mushrooms and Arborio and stir constantly for additional minute.
Add broth and wine; stir.
Close lid and bring up to high pressure and cook for 7 minutes.
Release pressure using cold-water release.
Stir thoroughly, adding in grated Parmesan cheese and salt and pepper.

Zucchini Pasta

4 small zucchini
2 tablespoons olive oil
1 clove garlic, pressed
1 (14 1/2 ounce) can diced tomatoes
1 teaspoon oregano
1/2 lb italian turkey sausage, cooked and sliced
salt and pepper
1 bunch fresh basil, torn
1/2 cup grated parmesan cheese

Slice clean, unpeeled zucchini into ribbons, using a vegetable peeler, and turning the zucchini as you go.
Warm 1 TBSP olive oil in a saucepan, on medium heat.
Saute the garlic briefly, and add tomatoes and oregano.
Simmer uncovered for a few minutes.
Heat the remaining oil in a large skillet.
Add the zucchini.
Stir for several minutes, until zucchini is soft.
Add salt and pepper to taste, then mix in the sauce.
Add the sausage, stir well.
Stir in basil, and transfer to a serving dish.
Top with parmesan cheese.

Pasta Portabello

2 cups bow tie pasta
1 tablespoon olive oil
2 garlic cloves, minced
2 cups sliced portabella mushrooms
2 tablespoons dry sherry
1 (16 ounce) bag frozen broccoli, thawed, steamed to crisp-tender
2 tablespoons chopped fresh basil
fresh ground pepper
1/2-3/4 cup shredded parmesan cheese (2 to 3 oz.)

Prepare bow tie pasta according to package directions.
Meanwhile, heat oil in large skillet over medium heat until hot.
Add garlic; sauté 1 minute.
Add mushrooms; cook 6 to 8 minutes or until mushrooms are tender and slightly brown.
Add sherry; remove from heat.
Scrape bottom of pan to remove any brown bits.
Place farfalle in large bowl.
Add mushroom-garlic mixture, broccoli, basil, salt and pepper.
Top with cheese.

Turnip Greens

1 (1 lb) package fresh turnip greens
4 cups water
1 slice bacon
1 teaspoon seasoning salt
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon ground red pepper

Remove and discard tems from greens. I do this by rollin up leaves, from stem to tip, and slicing along each side of the stem. Coarsely chop leaves.
Bring 4 cups water and bacon slice to a boil in a large Dutch oven. Add greens, seasoned salt, and remining ingredients. Cook over medium heat 35 to 45 minutes or until tender.

Collard Greens

2-3 medium smoked ham hocks or 2 lbs smoked pork neck bones
5 lbs collard greens (If you can't get them fresh, frozen will do.) or 2-3 bunches collard greens (If you can't get them fresh, frozen will do.)
2 teaspoons salt

Take 2 or 3 smoked ham hocks and put them in a large (6 quart) pot of water. Bring the water to a rolling boil and let it boil for about 1 1/2 hours. Add more water as it boils down. The idea is to boil the ham hocks until they begin to fall apart. You want the ham hocks to be falling apart before you add the collard greens.
Take the collard greens and separate the leaves (if fresh). Rinse each leaf individually under cold running water. After you rinse the collard greens thoroughly, stack several leaves on top of each other. Roll these leaves together. Then slice the leaves into thin strips using a cutting board and large knife. Rolling them together speeds up the process as you are slicking through several leaves at once.
Add your collard greens to the pot. Since this is a lot of collards, you will need to add them until the pot is full. Then allow them to wilt as they cook - then add more.
Add salt, cover and cook for thirty minutes on medium heat. Stir every few minutes to distribute the smoked meat taste evenly.

Shaker Squash Muffins

3/4 cup brown sugar
1/4 cup molasses
1/2 cup butter, softened
1 egg, beaten
1/4 cup pecans, chopped
1 cup squash, cooked and mashed
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups flour

Preheat the oven to 375 degrees.
Cook, drain, and mash the squash to the consistency of mashed potatoes.
Cream the sugar, molasses, and butter; add the egg and squash and blend well.
Mix the dry ingredients and add them into the squash mixture. Fold in the pecans.
Fill muffin tins half full of batter and bake for approximately 20 minutes.

Shaker Green Beans

3 cups fresh green beans (no need to cut)
2 tablespoons butter
1 tablespoon flour
1/4-1/2 teaspoon pepper (according to taste)
1 teaspoon salt
1 teaspoon sugar
1/4 cup chopped onions
1 cup sour cream
1 cup shredded cheddar cheese

Melt butter.
Add flour.
add all other ingredients except cheese and crumbs.
mix well.
add beans.
Pour into baking dish.
Top with cheddar cheese.
Top with bread crumbs.
Bake uncovered for 30 minutes Or until beans are cooked.

Shaker Potatoes

5 tablespoons butter, cubed
2 cups potatoes, mashed
1 cup cheddar cheese, old,cubed
1 medium onion, sweet,minced
1/4 cup breadcrumbs
4 tablespoons parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 350 degrees Spread mashed potatoes in greased pan.
Pressed the cubed cheese into the potatoes.
Next spread the onions on top then sprinkle on bread crumbs, parmesan cheese, salt and pepper.
Top with butter cubes.
Bake at 350 degrees for 30- 45 minutes.

Strawberry Carrot Bundt Cake

2 1/2 cups alls-purpose flour
1 1/4 cups brown sugar, packed
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup plain yogurt
1/3 cup water
2 eggs
1 cup finely shredded carrots
1/2 cup chopped pecans
1 cup chopped strawberries

2 ounces cream cheese, softened
1 tablespoon mashed strawberries
1/2 teaspoon vanilla
3/4 cup powdered sugar

Preheat oven to 350 degrees, grease and flour a 12 cup bundt cake pan.
In a large mixing bowl, blend together flour, sugar, baking powder, spices, soda and salt.
In a medium size bowl, beat together the oil, yogurt, water and eggs.
Add the egg mixture to the dry ingredients and beat on medium speed 1 minute or until thoroughly blended.
Stir in shredded carrots, pecans and strawberries; pour into prepared pan and bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes and remove from pan, allow to cool completely, then spoon glaze over cake.
For the glaze, beat together the cream cheese, strawberries and vanilla; gradually beat in the 3/4 cup powdered sugar until blended.

Home Made Ice Cream Cake

2 (600 ml) cartons cream
2 (400 g) cans sweetened condensed milk
250 g peppermint crisp candy bars (or confectionary of your choice)
contrasting food coloring

Line a square cake tin of desired size with plastic wrap.
Beat 1 carton of cream with 1 tin of condensed milk until the consistency of whipped cream.
Spread evenly into the tin and place in the freezer.
M,eanwhile beat the other carton of cream and condensed milk to the same consistency.
Add crushed peppermint crisps or desired confectionary.
Colour with food colouring until desired colour is reached.
Carefully spread over previous mix.
Press more plastic wrap gently onto top of mix (this stops it from going "icy").
Freeze over night until firm
To serve, remove from tin by turning up on desired serving dish, decorate as desired.

- §u§AnA

Tomato Mustard Sauce

1 tablespoon butter or olive oil
1 medium tomato, diced (1/4-inch dice is perfect)
1-2 garlic clove, chopped fine
1 tablespoon Dijon mustard (Grey Poupon is perfect)
1-2 teaspoon capers
salt and pepper

Heat oil in sauté pan over medium heat. Add diced tomato and let start to cook down, about 4-6 minutes.
When the tomatoes are half cooked through add the mustard, capers, garlic. Cook until heated through and tomatoes are cook through.
Spoon over fish or chicken.

Ol' English-Style Beer-Battered Fish 'n Chips

1 lb white cod fish fillets
2 cups flour
1 egg
5 ounces milk
5 ounces beer, flattened
1 teaspoon salt
vegetable oil
malt vinegar
5 idaho potatoes
vegetable oil

FISH: Mix flour and salt in a large bowl, and mix egg and milk in a separate bowl; pour wet mixture into dry mixture and mix well.
Start heating oil to 375°F Run fingers across fish fillets and remove any pin bones. Slice the fillets into 1" by 3" strips.
When oil is up to temperature, mix beer into batter. Dip and coat fillets with batter and place into oil. Fry to a light golden brown, turning once. Remove and place on paper towels to drain. Keep warm in the oven if needed.
Sprinkle fish with a little salt and malt vinegar.
CHIPS: Peel 5 medium Idaho potatoes, slice into 1/2" square strips by the length of the potato. Rinse in cold water to reduce starch. Leave in water until oil is 375°F
Grab a large handful and pat dry with paper towel until fairly dry, to reduce spattering. Place into hot oil and fry until golden brown. Do a handful a time, keeping cooked ones warm in the oven.

Mcdonald's Sweet & Sour Sauce

1 cup apricot preserves
3 tablespoons steak sauce (Heinz 57 works best)
3 tablespoons Italian dressing
3 tablespoons soy sauce

Mix all ingredients very well in microwave safe dish.
Place in microwave on high for about 45 seconds.
Stir well.
Cover and refrigerate.

Mcdonald's Special Sauce

1/2 cup mayonnaise
2 tablespoons French dressing
4 teaspoons sweet pickle relish
1 tablespoon finely minced white onions
1 teaspoon white vinegar
1 teaspoon sugar
1/8 teaspoon salt

Combine all ingredients in bowl and mix well.
Place sauce in covered container and refrigerate for a few hours, or overnight to allow flavors to blend.
Stir before serving.

Saturday, February 2, 2008

Corn Bread Pudding

1/2 c margarine or butter
2 eggs, slightly beaten
8 ounces sour cream
1 8 ounce can cream corn
1 15 ounce can whole kernel corn, drained
1 small box Jiffy corn bread mix

Melt butter or margarine in a 2 1/2-3 quart casserole.Mix all ingredients together in casserole with a fork. Bake uncovered at 350 degrees for 45 minutes or until firm.

Black Bean Salsa

1 15 oz can black beans rinsed and drained
1/2 cup onion chopped
2 mangoes peeled and diced
1 Tbsp. olive oil
1 Tbsp. lime juice
1 clove garlic minced
1-2 serrano chilies seeded and finely chopped

Combine all ingredients in a small bowl and mix well. Take care in chopping serrano chile or any other hot pepper as the juice will stay on your finger and can burn your skin and especially your eyes. To be safe you can wear rubber gloves or wrap your hands with plastic baggies. You may also substitute serrano chiles with another chile of your choice. Serrano chiles are a medium hot chile pepper.

Apple Brownies

1 3/4 Cups Sugar
2 Cups Flour
1 tsp Cinnamon
1 tsp Vanilla
3 Eggs
1 tsp Baking Powder
1/2 tsp salt
1 Cup Oil
2 Diced up Apples

Mix all ingredients together saving apples for last. Slowly mix in apples.
Bake 30 minutes at 350 degrees.

Baked Turkey Hash

2 cups chopped turkey
2 boiled potatoes, peeled & diced
1 cup chopped celery
6 slices turkey bacon, cooked & crumbled
1 chopped onions
2 cans mushrooms
1/2 tsp. garlic powder
1/2 cup chopped bell pepper
1/2 tsp. black pepper
1/2 tsp. salt
1/2 cup fat-free cheese,

Fry bacon crisp, drain & crumble. Sauté celery, onion, & bell pepper in bacon drippings. Add crumbled bacon, mushrooms, turkey, potatoes, garlic powder, salt, & pepper. Add a little skim milk if needed. Place in a casserole dish & bake at 350° for 15 minutes. Sprinkle with cheese & bake until cheese is melted.

Honeyed Lamb Chops

4 loin lamb chops (1-inch thick)
1/4 cup honey
2 tsp. soy sauce
1/4 cup lemon juice
4 onion slices

Combine soy sauce, honey and lemon juice. Mix well. Add lamb and
chill 1 hour, turning occasionally. Remove lamb. Reserve honey
mixture. Broil lamb 3-4 inches from source of heat for 6-7 minutes.
Turn and top with onion slices and broil 6-7 minutes longer.
Brush lamb with honey mixture frequently during cooking.

Baked Doughnuts

2 pkg. dry yeast (1/2 oz.)
1/3 cup warm water
1 1/2 cups warm milk
1/3 cup vegetable shortening
1/4 cup sugar
2 tsp. salt
2 tsp. nutmeg, freshly ground
3 eggs, beaten well
4 1/2 cups flour, all purpose
1/2 cup melted butter

Let the yeast dissolve in the warm water. Put the milk and shortening in a saucepan
and warm until the shortening is melted. Set aside and let cool to lukewarm.
Pour the yeast mixture into a bowl and add the milk mixture and 2 cups
flour. Beat until well mixed. Add the remaining flour and the remaining
ingredients and mix well. Cover bowl and let rise until doubled. Turn dough
onto a lightly-floured surface and pat it down until it's 1/2 inch thick. Using
a doughnut cutter, cut doughnuts out. Set aside on a lightly-greased baking
sheet and let rise for about 20 minutes. Place in a preheated oven at 450°F
and bake for 10 minutes until golden brown. Dip them in a cinnamon
and sugar mixture or glaze with a powdered sugar and milk mixture.

Egg Drop Soup

3 eggs beaten
2 tsp. cornstarch
1/4 tsp. pepper
6 cups bouillon
3 Tbsp. vinegar
2 Tbsp. soy sauce

In a large saucepan, mix the cornstarch with a small amount of cold bouillon.
Add remaining bouillon and other ingredients except eggs. Bring to a boil and
simmer until clear. Gradually stir in egg, season to taste and serve at once.

Jack Daniel's Honey Mustard

1/2 cup Honey
1/2 cup Dark vinegar
1/2 cup Dark brown sugar-packed
2 Eggs
2 T Flour
2 T French's yellow -- mustard
1/2 cup Jack Daniel's whiskey
1 Bottle Kraft's horseradish-9 oz cream sauce

Put honey, vinegar, sugar, eggs and flour in blender a few seconds to
blend at high speed until smooth. Transfer to a 2-quart saucepan. Cook
on medium high, whipping briskly with whisk to prevent it from sticking
to bottom of pan. It will thicken just as it comes to a boil. Quickly
add mustard and whiskey. Continue to cook and stir briskly only 1/2
minute. Remove from heat. Add the horseradish. Beat well. Cool
completely. Bottle and cap tightly. Can store refrigerated 6-8 weeks.
Freezes for months. Recipe can be halved.

Blueberry Gingerbread

3/4 cup Crisco
1 1/2 cup sugar
2 eggs
3 cups flour
3/4 teaspoon ginger
1 1/2 teaspoons cinnamon
3/4 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 cup butter milk
4 1/2 tablespoons molasses
2 1/4 cups blueberries

Cream together Crisco, sugar and eggs. Sift together flour, spices and salt.
Dissolve baking soda in buttermilk. Add flour and milk alternately to creamed mixture, stirring well. Beat in molasses and fold in berries.
Pour into greased and floured 13-by-9-inch pan. Sprinkle with sugar if desired. Bake at 350 degrees for 35 to 40 minutes.

Coca~Cola Cake

1 cup Coca-cola
1/2 cup vegetable oil
1 stick margarine
3 T. cocoa
2 cups sugar
2 cups flour
1/2 tsp. salt
2 eggs
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. vanilla

In a saucepan, combine Coca-Cola, oil, margarine, and cocoa. Bring to a boil, over medium heat, stirring constantly. Remove from heat and set aside. In a large bowl, mix together sugar, flour and salt. Add the mixture from the saucepan and beat well. Add eggs, buttermilk, soda, and vanilla, then beat well. Pour into a greased and floured sheet cake pan. Bake at 350º for 20 to 25 minutes.


1/2 cup margarine
3 T. cocoa
6 T. milk
1 tsp. vanilla
3/4 cup pecans - chopped
1 lb.confectioners sugar

In a saucepan, combine the margerine, cocoa, and milk. Heat over medium heat until the margerine melts, while stirring to mix together well. Add the remaning ingredients and beat hard. Spread on the cooled Coca-Cola Cake.

Coca~Cola Barbecue Sauce

1 cup Coca~Cola
1/2 cup butter or margerine
2 cup worstershire sauce
1 1/4 cups ketchup
4 tsp. sugar
1 T. salt
1 T. pepper

Combine all the ingredients in a large saucepan. Bring to a boil over medium heat. Reduce heat to simmer & cook, stirring often for 30 minutes. Use as you would any barbecue sauce, brushing onto meat or chicken as it"s grilled.

Fried Apples

6 to 8 mediium apples - peeled and cut in wedges
2 T. butter or margerine
1/3 cup brown sugar - more if using tart apples.
1 tsp. cinnamon
optional - dash of nutmeg
2 or 3 T. water

Add margerine to skillet over medium heat, then add apples. Saute over medium heat, for about 10 minutes. Apples should be fork tender. Don't overcook or you'll have apple sauce. Over medium-high heat, add brown sugar, plus a few tablespoonsful of water to caramelize apples. Toss gently just until all apples are coated. Remove from heat and stir in cinnamon and nutmeg (if using).
Serve warm as a side dish in place of a vegetable, or over ice cream as a dessert.
Cooking time and the amount of brown sugar varies according to the variety of apple you are using. Use any variety, but fried apples are best when made with a firm apple like red or yellow delicious.

Old World Summer Tomatoes

8 vine ripened tomatoes, roughly chopped
3 cloves of garlic put thru press
3 shallots chopped
1 cup good fruity olive oil
1/4 cup balsamic vinnegar
2tbsp fresh basil, slivered
2 tbsp parseley chopped
1 tsp sugar
lots of fresly ground pepper and salt to taste

Put all ingredients in a glass bowel or jar, cover tightly, and set in sun for 4-5 hours.

*Use as salad dressing, on toast for bruschetta, or on hot pasta noodles.

- Dill

Dill's Dill Dip

1 cup mayo
1 cup sour cream
1 tsp garlic salt
1/2 tsp Beau Monde Seasoning
2 tsp Dill Weed

Blend and Chill for at least 1 hour. Serve with chips and vegetables.

Cornbread Stuffed Trout

3lbs trout
1 cup soft bread crumbs
1 cup cornbread, crumbled
1/2 cup chopped celery
1/2 cup chopped onion
2½ Tbsp. chopped green peppers
1/2 tsp.salt; 1/4 tsp.fresh sage; 1/4 tsp.pepper
1/4 cup cold water
3¼ Tbsp. melted butter

Salt trout and place in well greased baking pan.
Mix bread crumbs, cornbread, onion, celery, green pepper, 1/2 tsp.salt, sage and pepper.
Slowly add water to mixture, tossing to mix.
Stuff trout with bread mixture and brush with melted butter.
Cover trout with foil, bake 350ºF for 1 hour

Peanut Soup

9¼ ounce jar of dry roasted peanuts
2 cups water
2 cups milk
2 packages of 5¼ gram instant chicken broth
1 tablespoon minced chives

Chop the nuts fine and place with remaining
ingredients in a large saucepan.
Cook over medium heat about 20 minutes, stirring frequently. Serve hot.


1 cup corn meal
1 cup cold water
3 cups hot water
1/4 tsp. salt
2 cups tomato sauce, or to taste
grated cheese-parmesan or romano

In pan, mix corn meal, 1 cup cold water. Add 3 cups hot water and salt. Cook over medium heat 8 minutes, stirring constantly. Place in large dish, cover with tomato sauce and sprinkle with grated cheese.

Italian Veal Cutlets

1 lb. veal cutlets, sliced thin
Olive oil for cooking
2 eggs, beaten
1/4 cup grated parmesan cheese
1 cup bread crumbs
1/4 tsp.salt
1/2 clove garlic,minced fine
1 Tbsp. parsley, chopped
pepper to taste

Combine all dry ingredients with garlic.
Dip cutlets in beaten eggs, then in mixture of seasoned bread crumbs.
Fry in olive oil until browned; drain on paper towel.

Lakota Plum Cakes

1 cup dark raisins
1 cup boiling water
1 16-oz can purple plums, drained and pitted
1 cup toasted hazelnuts, chopped fine
1/2 cup melted butter
4 cups sifted all-purpose flour
3 teaspoons baking soda
1 ½ tsp. salt; 1 ½ tsp. allspice; 1 tsp. ground cloves
1 cup honey
1/2 cup maple syrup

Preheat oven to 350º F. Place raisins in small glass bowl, cover with 1 cup boiling water; soak 30 minutes till plump. Lightly oil 24 or more muffin cups. Mash plums in a large mixing bowl, add remaining ingredients to plums and mix well. Add soaked raisins and their liquid. Blend together well. Fill each muffin cup 1/2 way full.
Bake 30 minutes, or until a toothpick inserted in center comes out clean.
Cool 10 minutes on wire rack, loosen sides, and turn out of muffin pan. Serve warm with honey or raspberry-plum butter.

Mango Ice Cream

1 large, fleshy mango weighing about 1 1/2 pounds
1/2 cup sugar
1/2 cup water
1/4 cup lime juice
1 cup heavy cream

Peel the mango, cut off the flesh and chop fine. There should be about 2 cups. Make a syrup with the sugar and water simmered together for 5 minutes. Cool. Add to the mango with the lime juice, mixing thouroughly. Whip the cream until stiff and fold into the mango mixture. Freeze in refrigerator ice trays with the cube dividers removed, at the coldest temperature available. Stir after 1 hour, and again at the end of the second hour. The ice cream should be ready in about 2 1/2 hours from the beginning of freezing. Makes 2 ice trays, 6 or more servings.

Mango Pie

1 double crust
1 cup sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 or 3 tablespoons flour
4 cups sliced ripe mangoes
1 tablespoon lemon juice
Brush top crust with milk

Layer sliced mangoes sprinkled with spices alternately until all mangoes are used. Sprinkle with lemon juice and cover with top crust. Bake at 425 degrees F., for first 10 minutes then reduce to 350 degrees F. for 30 to 40 minutes.

Coffee Cookies

1/2 cup shortening
1 egg
2 tablespoons powdered instant coffee
2/3 cup white sugar
1/2 cup chopped nuts
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour

Preheat oven to 350 degrees F. Grease cookie sheets. In a medium-sized bowl, cream together the shortening, sugar and coffee. Beat in the egg, flour, vanilla and chopped nuts. Mix until well blended. Drop by teaspoonfuls onto cookie sheets and bake 10 to 12 minutes. Let cool on wire racks.
Makes 30 cookies

Ginger Pineapple Mold

1 1/2 cups boiling water
1 package of gelatin (8 serving)
1 cup ginger ale or cold water
1 can (20 ounces) pineapple chunks in juice
1/4 teaspoon ground ginger

Drain pineapple, reserving the juice. Stir boiling water into gelatin in large bowl 2minutes or until completely dissolved. Stir in reserved juice, ginger ale and ginger. Refrigerate about 1 1/4 hours or until slightly thickened (mixture should be consistency of unbeaten egg whites). Arrange some of the pineapple chunks in 6-cup ring mold or 9x5-inch loaf pan; top with 1 cup of the slightly thickened gelatin. Refrigerate about 10 minutes or until set but not firm (sticks to finger when touched and moves to the side when pan is tilted). Stir remaining pineapple into remaining gelatin; spoon into mold. Refrigerate 4 hours or until firm. Unmold. Garnish as desired. Serve as dessert or salad.

Under the Sea Salad

1 cup boiling water
1 package of gelatin (4 serving)
1 16 ounce can pear halves in syrup
1 tablespoon lemon juice
2 packages (3 ounces each) softened cream cheese
1/8 teaspoon cinnamon (optional)

Drain pears, reserving ¾ cup of syrup. Dice pears, set aside. Dissolve gelatin in boiling water. Add syrup and juice. Measure 1 ¼ cups of gelatin, pour into 8X4-inch loaf pan or 4 cup mold. Chill until set but not firm, about 1 hour. Very slowly, blend remaining gelatin into cheese, beating until smooth. Add cinnamon and pears; spoon over clear gelatin in pan. Chill until firm, about 4 hours. Garnish with additional pears and maraschino cherry, if desired.

Onions and Apples

1qt of water
1/2 Pound of Salt Pork
4 Apples( use the tart green ones)
2 Large onions

Cook diced salt pork in a heavy iron skillet until crisp, and set aside the salt pork, core the apples and slice into thin rings, slice onions into thin rings also, fry in salt pork fat until brown, add 1qt of water and cook until apples and onions are tender (about five mins.) and add water as needed, when tender add in the salt pork, and season to taste

Ginger Cakes

3/4 cups shortening
1 cup sugar
1 beaten egg
1/4 cup molasses
2 tsp. soda
1 tsp. cinnamon
1 tsp. ginger
2 cups flour

Cream shortening and sugar. Add the egg and molasses and mix well. Sift together the dry ingredients and add to the shortening mixture. Mix until combined. Roll into walnut sized balls and roll in sugar. Bake at 350 degrees for 7 - 10 minutes.


3 Cups of Milk
6 Teaspoons of Brown Sugar
8 Cups of General Purpose Flour, non-rising type
3 Teaspoons of Salt
8 Teaspoons of Shorting

Mix it all together, it makes a very stiff dough. You need to mix it all up well. Then roll it out on a well floured surface. You want to roll it about 1/2" thick, don't roll it any thinner.. Then cut it up into 3" X 3" squares. Then take a toothpick and put about a dozen holes in each cracker. Put these into a oven that has been preheated to 400 Degrees and bake for about 20--25 minutes or until they are just beginning to brown. Do not let them cook too long. After they cool you may store them in a plastic bag but only for a few days as they will mold if kept there too long. I have found out that it is best to bag them for two days and then throw them in your haversack and your set.