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.

Gingersnaps

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.