French Toast Pie

6 slices toasted white bread, cubed
8 breakfast sausage links, cooked crispy and sliced
3 cups milk
6 eggs
1/4 cup minced dry onions
1/4 tsp. lemon-pepper
1 tsp. butter
1 dash freshly grated nutmeg

Preheat oven to 350 degrees. Place toast and sausage in a bowl and sprinkle with onions, toss to combine. In a separate bowl, beat eggs and milk until well blended and frothy. Add lemon-pepper. Grease a 2 quart baking dish.
Add the toast mixture then pour the egg mix over the top.
Grate a bit of fresh nutmeg over the top. Bake 60-70 minutes.
The pie will have risen above the top of the dish and when touched will spring back, if done, the center should remain firm. If not firm cook a few minutes more.

Let cool 10 minutes before slicing, serve warm.

Sausage, Cheese, and Egg Casserole

1/2 c Herb seasoned croutons
1 1/2 lb Mild bulk sausage
4 Eggs
2 1/2 c Milk
1/2 ts Salt
1 can Cream of mushroom soup
2 c Grated sharp cheddar cheese
3/4 ts Dry mustard
1 Dash of pepper
1/2 c Milk

Place croutons on bottom of greased casserole, top with 1 1/2 cups of cheese.
Brown and drain sausage, put on top of cheese.
Beat eggs with milk and seasonings, pour over top.
Refrigerate overnight.
Next Day: Dilute soup with 1/2 cup milk.
Pour over and spread remaining 1/2 cup of cheese on top.
Bake at 300 F. for 1 1/2 hours

- Mountain Breeze

Country Strata

1 pound sliced bacon, cut into 1/2" cubes
2 cups fully cooked ham, chopped
1 small onion, chopped
10 slices white bread, cubed
1 cup cooked potatoes, cubed
3 cups cheddar cheese, shredded
8 eggs
3 cups milk
1 Tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 pinch salt and pepper

In a skillet, cook bacon until crisp; add ham and onion.
Cook and stir until onion is tender; drain.
In a greased 13x9x2" baking dish, layer half the bread cubes, potatoes and cheese.
Top with all of the bacon mixture.
Repeat layers of bread, potatoes and cheese.
In a bowl, beat the eggs; add milk, Worcestershire sauce, mustard, salt and pepper. Pour over all. Cover and chill overnight. Remove from refrigerate 30 minutes before baking.

Bake, uncovered at 325 degrees for 65-70 minutes or until a knife inserted near the center comes out clean.

Bananna Pepper Mustard

25 bananna peppers
1 quart mustard
1 quart vinegar
4 cups sugar
1 cup flour

Puree peppers
Add to other ingredients
Cook until thickens
Pour into 8 pint size jars
Seal

Kimberly Pinkston/Sherri Harper-Dotson

Pepper Relish

12 large green peppers
12 large red peppers
14 large onions
3 cups sugar
1 quart vinegar
3 tablespoons course salt

Cut the peppers and onions up fine and pour boiling water on them.
Let stand 5 minutes, drain.
Pour boiling water over again and let stand 15 minutes, drain.
Have the vinegar, salt and sugar mixture boiling and pour over vegetables.
Boil 30 minutes.
Ladle into sterilized jars and seal.

Canned Apple Pie Filling

5 lbs apples
4-1/2 Cups Sugar
1 Cup Cornstarch
2 teaspoons Cinnamon

Mix these in a large pot and add :
10 Cups Water

Boil until thick and bubbly
Remove from heat and add 2 tablespoons lemon juice
Fill jars with apples, leaving 1" at the top.
Cover with juice (can do 1/2 jar at a time if easier).
Process in hot water bath about 20 minutes.
Makes appox. 7 quarts with this recipe.

Green Tomato Mince

8 quarts green tomatoes
2 lbs brown sugar
l lb white sugar
l cup vinegar
l tsp salt
l pt boiling cider
2 lbs seedless raisins
l tbs cloves
2 tsp cinnamon
2 tsp nutmeg
1 tsp allspice

Cook all together about 2 1/2 hours on low heat.
Stir often
pack in jars and seal.

Purple Basil Jelly

1 cup well chopped fresh purple basil
2 1/2 cups boiling water
1/4 cup vinegar
4 1/2 cups granulated sugar
1 package Certo pectin

Place the chopped herbs in a bowl and pour the boiling water over the chopped herbs. Cover and let steep for at least 15 minutes. Strain through cheesecloth and measure 2 cups of the infusion into a large kettle.

Add vinegar and sugar and cook over high heat, stirring constantly. When sugar dissolves and mixture comes to a boil, stir in pectin. Bring to a full rolling boil and cook, stirring, for exactly one minute. Remove from heat. Skim off foam. Pour into sterile 1/2-pint canning jars and seal lids. Cool and store.

Grapefruit Marmalade

1 to 3 Texas Ruby Red or Rio Star grapefruit
1 lemon
1 1/2 cups water
1/8 teaspoon baking soda
5 cups granulated sugar
1/2 (6 ounce) bottle liquid fruit pectin

Remove skins in quarters from grapefruit and lemon. Set fruit aside. Lay quarters flat; shave off and discard almost all white part. With a sharp knife or scissors, slice rind very thin. Combine rind, water and baking soda in large saucepan. Bring to a boil and simmer, covered, 20 minutes, stirring occasionally.

Chop peeled grapefruit and lemon; discard seeds. Add to cooked rind and continue simmering 10 minutes.

Measure 3 cups fruit mixture into large saucepan. Add sugar to fruit in pan; mix well. Place over high heat; bring to a full, rolling boil, stirring constantly. Boil hard 1 minute. Remove from heat and stir in pectin at once. Skim off any foam. Stir and skim 7 minutes. Ladle into hot sterile jars and seal.

Grapefruit Jelly

3 cups grapefruit juice (fresh or canned)
4 cups granulated sugar
1 (1.75 ounce) box pectin
3 drops red food color

Add pectin to juice and bring to a boil. Add sugar and bring to a rolling boil for 1 minute. Add food color. Skim and pour into six 6-ounce jars. Skim again and seal.

Zucchini Jam

6 c Zucchini-peeled and grated
5 c Sugar
1/4 c Water
13 oz Crushed pineapple
1 pk Sure-Jell
6 oz Apricot Jello

Boil the zucchini and water until soft. Add Sure-Jell and bring to a hard boil. Add sugar and pineapple. Boil 5 minutes. Remove form heat. Add apricot Jello. Stir well. Pack in sterilized jars and seal.

Pea Soup for Canning

2 lbs of dried split green peas
10 cups water
2 carrots
1/2 onion
1 tablespoon parsley
2 dashes garlic powder or crush several cloves
1/4 teaspoon black pepper
salt to taste

In large pan, pour in split peas, water and spices. While bringing this mixture to boil, cut carrots and dice onions and add to the mixture. Cover, and reduce heat to low. Continue to cook until water is absorbed and peas are tender. This will likely take 1/2 to 1 hour. Cook longer for thicker soup.

Spoon hot soup into hot clean quart or pint canning jars, fill to about 1 inch from top of jar. Remove air bubbles, wipe jar rims and adjust lids. Best to use a pressure canner. Cook at 10 (for weighted canners) or 11 lbs (for dial-gauge canners) for about 75 minutes for quarts and about 60 minutes for pints. Allow heat to reduce naturally. Remove jars and let cool on racks. Makes 3 1/2 to 4 quarts. Double and treble recipe for bigger batches.

Mexican Lasagna

1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp salt
1/2 tsp ground red peppers
1 can (28 oz) crushed tomatoes
16 oz. nonfat sour cream
6 scallions, chopped green chiles, drained
6 to 7 flour tortillas (8-inch)
3 cups shredded cooked chicken
1 can 15.5 oz. corn, drained
8 oz. shredded cheese
sliced black olives, sliced scallions

Preheat oven to 350°. Mix chili, cumin, salt, pepper, tomatoes in bowl. Mix sour cream, scallions, chiles in second bowl.

Spread 1/2 cup tomato mixture in 13x9x12-inch baking dish. Arrange 2 tortillas to cover bottom; use pieces from another tortilla to fit corners if needed. Top with half the sour cream mixture, half the corn, 1 cup tomato one-third cheese. Repeat layering, ending with tortillas, tomatoes. Sprinkle remaing cheese around edges.

Bake in 350° oven 35 minutes, until bubbly. Let stand 15 minutes. Garnish with olives and scallions.

Cheesy Cornbread

1 cup self-rising cornmeal
1/2 cup self-rising flour
8 oz shredded Cheddar cheese
1 onion, chopped and sauteed in butter
2 tblspn oil
2 eggs slightly beaten
1 8 oz can cream corn
1/2 cup buttermilk
(jalapeno or bannana peppers optional to add spice)


Preheat oven to 350 degrees.
Lightly grease a 9x9 inch baking pan.
In a large bowl, mix together cornmeal, flour,
Cheddar cheese, onion,
then Stir in eggs, creamed corn and milk.
Pour batter into prepared pan.
Bake in preheated oven for 45 minutes,
or until a toothpick inserted
into center comes out clean.

Squash Casserole

2 cup cooked squash or 1 qt canned
1/4 pkg pepperidge farm herb stuffing mix
1/2 stick butter
4 oz sour cream
1 can cream of chicken soup
1/2 med onion chopped
8 oz shredded sharp cheese
1/2 cup of bread crumbs.


Cook squash with onion until tender and salt & pepper to taste. Melt butter in small frying pan on med heat. Add dressing, mix well.
In seperate bowl mix soup, cooked squash, sour cream, cheddar cheese and bread crumbs until well blended. In casserole dish layer bottom with half the dressing mixture pour in squash mixture. Then top with remaining dressing and bake in a preheated oven @ 350 degress for 30 minutes.

Hot and Sour Soup

1 qt. chicken stock
1 tsp salt
1 Tbsp soy sauce
4 dried chinese mushrooms, presoaked 3 hours, sliced
1/2 cup bamboo shoots, sliced fine
1/4 lb pork, sliced in verty thin strips
2 eggs beaten
1 lb tofu cut into small cubes
1/4 tsp white pepper
2 Tbsp white vinegar
2 Tbsp cornstarch mixed with water to a paste
1 egg slightly beaten
2 tsp sesame seed oil
1 stalk green onion thinly sliced

Combine in a pot the chicken stock, salt, soy sauce, mushrooms, bamboo shoots, and pork. Boil and reduce heat to simmer for 10 minutes. Drop in bean curd cubes, pepper and vinegar. Bring to boil again. Stir in cornstarh paste. Then slowly pour in the beaten egg, stirring gently. Remove pot from heat. Stir in sesame seed oil and sprinkle in green onions.

Cauliflower Salad (Ensalada de Coliflor)

2 medium sized cauliflower heads
2 teaspoons of salt
½ teaspoon pepper
2 tablespoons of vinegar
1 tablespoon of oil
If you want you can add tomatoes, onions, and hot pepper.

Put the cauliflower heads in a large pot with plenty of boiling salt and water. Let them cook until they are soft. Drain and let cool.
Cut the cauliflower into bite size pieces and add salt, pepper, vinegar, and oil. This is a delicious dish to accompany a meat dish.
So that the cauliflower doesn't emit a bad odor while cooking, add a little cloth bag with bread crumbs. Change the bag for with each cooking. Also add a couple tablespoons of milk.

Carolyn Stilwell

Bolivian Spicy Tongue

1 Cow tongue
Enough water to cover the tongue while cooking
½ cup of oil
2 cups of finely sliced onions
1 cup of peeled and finely chopped tomatoes
½ cup of ground spicy red pepper
½ cup of finely chopped parsley
½ teaspoon ground cumin
1 teaspoon of ground oregano
½ teaspoon of ground black pepper
1 cup peeled green peas
4 cups of broth or water
1 tablespoon of salt or to taste

Before cooking the tongue, soften it by beating it with a cooking hammer to tenderize it and to make it easier to peel.
Pour water in a large casserole and set it to boil over high heat. Once the water is boiling add the tongue. Let it cook for two hours until it is soft.
Remove the tongue from the pot, let it cool and peel the skin that covers it. Then cut the tongue into thin slices.
In a separate casserole add the oil and set to cook over high heat. Once the oil is hot add the onion. Sauté the onion. Then add the tomato, spicy red pepper, parsley, cumin, oregano, ground pepper, peas, broth and finally the salt. Mix well and let it cook for about one hour. The mixture must be thick.
To the previous preparation add the tongue slices, mix well and let it cook a little until the tongue takes the flavor from the sauce.

Eritrean Vegetable Bowl

3 large onions
4 large carrots
3 potatos
1/4 white cabbage
1/4 cup oil
1 head garlic
1/2 Teaspoon ground ginger
1/2 Teaspoon turmeric
1/2 Teaspoon black pepper
1 Teaspoon salt
4 cups water

Peel all vegetables , cut into small cubes. peel and mash
the garlic. Heat oil in a large pan and add vegetables. cover and saute 2-3 minutes.
Add the ginger, turmeric, pepper and salt and mix well. Add the water , stir and
cook over very low flame for 30-40 minutes. Serve hot.

Long Shimmered Short Ribs (Calbi Chim)

2 Ib of short ribs
5 Shitake mushrooms
1/2 Asian pear
2 Tbs of rice wine

Seasoning
4 Tbs of soy sauce, 1 1/2 Tbs of sugar, 4 Tbs of chopped green onion, 2 Tbs of chopped garlic, 1 Tbs of sesame seeds, 1 Tbs of sesame seeds oil, ground black pepper

Make deep cuts on meat to absorb seasonings well. Soak Shitake mushroom in warm water until tender (15 to 30 minutes). Remove stems and cut into pieces. Peel Asian pear and grate.

In a large bowl, make seasoning mixture and add short ribs. Mix well. In a sauce pan, place the rib mixture, shitake mushroom and 1 cup of water over high heat. When it starts to boil, add rice wine and place a lid. Reduce heat to medium or medium low and let it shimmer until meat is very tender (about an hour, depends on the heat and tenderness of the meat.) While it is shimmering, pour soup at the bottom of the pan over the ribs with a spoon from time to time.

Zucchini Fry (Hobak Jun)

one zucchini
one egg
salt
ground black pepper
1/3 cup of flower
oil
1 Tbs of soy sauce

Clean zucchini, and slice (coin shape) with 1/5-inch thickness.
Sprinkle salt and pepper over sliced zucchini.
Beat the egg well.
Place flower on a dish.
Coat zucchini slices with flower and dip it into egg and coat egg well.
Place them on a frying pan with oil right away. Cook until both sides of zucchini are brownish.
Serve with soy sauce with a drop of vinegar.

Vegetable and Hotdog Stir-Fry

1/2 bell pepper
1/2 carrot
1/2 onion
two smoked sausage (hotdog links are better than real sausage, because it is already cooked)
Salt and pepper
1 Tbs of ketchup

Cut all the vegetables into small pieces (as you want). Cut smoked sausage into about ¼ inch thick pieces.

Coat skillet with oil, and put all vegetables and sausage pieces into the skillet. (If you are cooking with raw sausage, stir fry sausage first before vegetables.)
Stir-fry until vegetables and sausages are cooked.

Choose either salt and pepper, or, ketchup. Mix and serve.

Ox Tail Soup

1 package of ox tail bones with meat (any supermarket)
lots of water
pepper and salt for taste
1 chopped green onion per person for garnish

Place ox tail bones in a large bowl of cold water for about 1 hour. (This is to take out excessive blood.) Put cleaned ox tails in a large pot with about 1.5 gallon of water.

On a medium heat, boil for about 6 to 10 hours. (the more, the better) During the boiling time, check the pot from time to time and take out oil floating on surface with a big serving spoon. Pour more water to maintain at least 1 gallon in the pot. When it is done, it should be close to cream color.


Serve soup with couple of bones with sides of chopped green onion, salt and pepper.

Bean Sprout Soup

7 oz of bean sprouts
6 cups of water
1 red or green chilly pepper
1 green onion
15 dried anchovy or 10 dried shrimp
1 Tbs of chopped garlic
1 tsp of salt

Clean bean sprouts. Cut chilly pepper diagonally. In a pan, pour 6 cups of water and boil dried anchovies or dried shrimps for about 15 minutes. Take out anchovies or shrimps. Add bean sprouts and chilly pepper and boil for about ten minutes with lid on. *If you like it hot! spicy! put about 1 Tbs of ground red pepper with bean sprouts. This will be very good when you have cold.

Add salt, and chopped garlic. Boil five more minutes, and add green onion. Turn stove off right away, and serve in soup bowls.