Recipes From Brad's Kitchen 2

Recipes from Brad's Kitchen 2
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Breads, Whole Grains and Other Healthy Choices

Cracked Wheat Crackers

1/4 cup raw cracked wheat 3/4 cup hot water

1 cup whole wheat flour 1/2 teaspoon salt

1/2 teaspoon baking soda 1/2 teaspoon baking powder

1/4 cup water

Pour hot water over cracked wheat in small bowl and soak for ten minutes. Press out liquid and reserve for later use.

Mix soaked wheat, flour, salt and leavenings. Add oil, reserved water and additional water as needed to make a dough that is soft, but can be handled. Let the dough rest 5-10 minutes, then knead gently on a lightly floured surface.

Preheat oven to 450 degree.

Roll out dough thinly and cut into 2 inch squares.

Bake for 12-15 minutes until lightly brown. Remove from the oven and cool completely. Store in an airtight container.

Honey Grahams

2 cups whole wheat flour 1/4 teaspoon salt

2 tablespoon skim milk powder 1/2 teaspoon baking soda

1/2 teaspoon cinnamon 1/4 teaspoon nutmeg

1/4 cup oil 3 tablespoon honey

2 tablespoon molasses 1/4 cup water

Preheat oven to 350 degrees.

Combine dry ingredients in a bowl. Stir in oil. Add honey, molasses and water. mix until smooth, kneading gently with hands to form a ball of dough.

Divide dough in half and roll each half on a lightly floured surface into a rectangle 1/8 inch thick. Transfer onto an oiled, floured baking sheet. Cut into squares. Prick evenly all over with a fork.

Bake for twenty minutes until firm, but still pale gold in color.

Cool completely and store in a tightly covered container.

Irish Oatmeal Bread

8 teaspoon dry yeast 1 cup lukewarm water

1 tablespoon honey 1/4 cup skim milk powder

1 cup water 1/2 cup oil

1 1/2 teaspoon salt 4 tablespoon honey

2 eggs, well beaten 2 cups oatmeal

6 1/2 cups whole wheat flour 1 cup currants

1 egg, slightly beaten 1/2 teaspoon water

Dissolve yeast in 1 cup lukewarm water, Add 1 tablespoon honey

Combine skim milk powder and 1 cup water. Heat almost to scalding point. Add oil, salt and honey. Cool to lukewarm. In a large mixing bowl combine milk mixture, 2 well beaten eggs and yeast mixture. Mix in oatmeal and six cups of the whole wheat flour, three cups at a time, saving 1/2 cup for the final kneading.

Knead until smooth and elastic, about ten minutes.

Stir dough down and knead in remaining flour, gradually working in currants. Shape into three round loaves. Brush with beaten egg to which 1/2 teaspoon of water has been added. Put loaves onto oiled baking sheet to rise.

Let rise 1 hour. Preheat oven to 375 degrees. Bake in preheated oven for 25 minutes until golden brown. Remove from pan and cool before slicing.

Griddlecakes

1/2 cup instant milk powder 1 cup water

1 egg, beaten 1 tablespoon honey

1 tablespoon oil 1 cup cornmeal

1/3 cup soy flour 1/3 cup whole wheat flour

1/4 teaspoon salt 1/2 teaspoon baking powder

Mix water and instant milk powder. Add egg, oil and honey. Mix well.

Combine in s separate bowl; cornmeal, whole wheat flour, soy flour, salt and baking powder.

Add dry ingredient to liquid and cook on a hot griddle.

Almond Crunch Cereal

3 cups rolled oats 1/2 cup honey

1 1/2 cup coconut 1/4 cup oil

1/2 cup raw wheat germ 1/2 cup cold water

1/4 cup sesame seeds 1 cup sunflower seeds

1 cup slivered, blanched almonds 1/2 cup raisins

Preheat oven to 225 degrees F.

In a large mixing bowl, combine rolled oats, coconut, raw wheat germ, sunflower seeds and sesame seeds. Toss ingredients thoroughly.

Combine honey and oil. Add to dry ingredients. Stir until well mixed. Add the cold water, a little at a time, mixing until crumbly.

Pour mixture into a large, shallow baking pan that has been brushed lightly with oil. Spread mixture evenly to edges of pan.

Place pan on middle rack of preheated oven and bake for 1 1/2 hours, stirring every 15 minutes. Add one cup of slivered almonds and continue to bake for 1/2 hour longer or until mixture is thoroughly dry and light brown in color. Cereal should feel crisp to the touch.

Turn off oven and allow cereal to cool in oven. If raisins are to be added to cereal, do so at this point.

High Energy Bar

2 cups almond crunch cereal 2 eggs, well beaten

Preheat oven to 300 degrees.

In a medium sized mixing bowl, combine cereal and eggs.

Spread carefully onto a lightly oiled cookie sheet, pressing firmly to be sure bars will hold together. With a sharp knife, cut into bars 1 1/2 inches wide and 2 inches long.

Remove from oven and allow to cool 5 minutes. Break apart and cool completely. Wrap bars individually and store in a covered container.

Graham Crackers

2 cups whole wheat flour 1/2 cup wheat bran

1/2 cup raw wheat germ 1/2 teaspoon baking soda

1 teaspoon baking powder 1/2 teaspoon salt

1/2 cup margarine 1/2 cup brown sugar

1/2 cup milk

Stir together dry ingredients. Cream the margarine and the brown sugar until fluffy. Add the flour mixture alternately with the milk, mixing well after each addition.

Chill dough several hours or overnight.

Preheat oven to 350 degrees F.

Roll out dough extremely thin, right onto greased baking sheets, and cut into 2 inch squares. Prick with a fork and bake 10-12 minutes until golden brown.

Allow to cool completely and store in an airtight container.

Rye and Wheat Thins

1/2 cup whole wheat flour 1/2 cup rye flour

1/4 teaspoon salt 2 tablespoons oil

1/2 tablespoon honey 1/4 cup plain yogurt

Preheat the oven to 400 degrees F.

Combine flours and salt. Add oil, honey and yogurt. Stir to form a smooth dough. Roll out less than 1/8 inch thick. Cut into one inch squares and place onto a lightly oiled baking sheet.

Bake for 8-10 minutes until just beginning to color. Check frequently during last few minutes, as they burn easily and quickly.

Sesame seeds may be sprinkled onto the rolled dough and rolled in before baking.

Apple Crisp Topping

1 cup rolled oats 1/3 cup wheat germ

1/2 cup whole wheat flour 1/2 teaspoon salt

2 teaspoon cinnamon 1/2 cup brown sugar

1/2 cup oil

Mix ingredients until well blended.

Oatmeal and Whole Wheat Hearth Bread

2 cups boiling water 1 1/2 cup warm water

2 cups rolled oats 1/4 cup sugar

2 tablespoons dry yeast 1 1/2 teaspoon salt

5-5 1/2 cups whole wheat flour 2 Tablespoons butter

softened butter to brush on top of loaves

In a large bowl, pour boiling water over oats. Add butter and salt. Stir well and set aside until lukewarm. In a small bowl, dissolve yeast in warm water. Add sugar and let stand until bubbly.

Add yeast mixture to cooled oat mixture and beat well. Add the whole wheat flour, beating to keep mixture smooth until a stiff dough forms. Let rest 15 minutes. Knead well 10 minutes until dough is smooth and elastic.

Place in an oiled bowl and cover with a damp cloth. Let rise until doubled. Punch down and divide in half. Shape dough into balls and place on greased baking sheets. Flatten balls about one inch and let rise until puffy, about 45 minutes.

Preheat oven to 375 degrees F. Pierce loaves all over with fork. Bake for 35 to 40 minutes, until loaves sound hollow when tapped. Brush with softened butter while loaves are hot.

Anadama Bread

1/4 cup yellow cornmeal 1 teaspoon salt

1/2 cup boiling water 1 tablespoon yeast

1/2 cup warm water 1/4 cup molasses

2 tablespoons butter, softened 2 1/2-3 cups unbleached flour

softened butter to brush on top of loaf

In a small bowl, mix cornmeal and boiling water. Stir and let stand until cool. In a large mixing bowl, dissolve yeast in warm water and let stand until bubbly. Add molasses, butter, salt and the cornmeal mixture.

Stir in flour slowly until stiff dough forms. Let rest 15 minutes. Knead for 5-8 minutes, until dough is smooth and elastic.

Cover and let rise until doubled. Punch dough down and form into a ball. Grease a 9 inch pie pan and place dough in, smooth side up. Let rise until doubled. Bake at 375 degrees F. for 30-35 minutes, until loaf is golden. Remove from pan immediately and brush top with butter.

Whole Wheat Oatmeal Bread

4 cups boiling water 3 cups oatmeal

1/3 cup oil 1/4 cup molasses

2 tablespoons honey 2 teaspoons salt

1/2 cup lukewarm water 4 teaspoon dry yeast

9 cups whole wheat flour 1 teaspoon honey

In a large bowl, combine 3 cups oatmeal with 4 cups boiling water.

Add molasses, oil and salt.

In a small bowl, sprinkle dry yeast over the surface of lukewarm water. Add 1 teaspoon honey and allow to stand until bubbly.

Stir in 4 cups whole wheat flour into the oatmeal mixture to help it cool down.

When oatmeal mixture is lukewarm, add dissolved yeast. Stir in 4 more cups of whole wheat flour. Turn out onto floured board and knead (using approximately 1 more cup of flour), until workable dough is formed.

Place in an oiled bowl and cover with a damp cloth. Let rise in a warm place until doubled.

Stir dough down and let rise again. Form into two loaves and place into oiled loaf pans.

Preheat oven to 325 degrees F. Bake for about an hour, until top is lightly brown and sounds hollow when tapped. Remove from pans to cool.

Pita Bread

1 cup plus 2 tablespoons water 1 tablespoon yeast

1 teaspoon salt 1 teaspoon honey

2 1/2-3 cups whole wheat flour 1 tablespoon oil

In a large bowl, sprinkle yeast over 2 tablespoons warm water. When yeast is foamy, add remaining 1 cup water, salt, honey, oil and about 2 cups flour or enough so you can begin kneading.

On a floured surface, work in remaining flour as necessary to form a smooth dough. Knead for 5-10 minutes. Place in an oiled bowl and cover with a damp cloth. Let rise until doubled.

Punch down dough and divide into eight balls. Roll each ball into a circle 1/8 inch thick and 5-6 inches wide. Let rise for 30 minutes.

Preheat oven to 475 degrees F. Bake for 10-12 minutes until lightly browned. Loaves will puff up in oven and collapse when cool to form a pocket. Fill loaves with chopped meat, cheese or vegetables for a great sandwich.

Whole Wheat Crackers

1 1/2 cups whole wheat flour 1/4 cup sugar

1 1/2 cups unbleached flour 1 teaspoon salt

1/2 cup butter 1/2 teaspoon baking soda

3/4 cup buttermilk wheat germ

In a large bowl, combine flours, sugar, salt and baking soda. Cut butter into small pieces, then blend into flour mixture until mix resembles coarse crumbs. Stir in buttermilk to form a stiff dough.

Place dough in refrigerator and chill for 30 minutes. Divide dough in half.

Lightly grease two 14 x 17 inch baking sheets. Sprinkle lightly with wheat germ. Roll out dough directly onto baking sheets. Score into squares.

Preheat oven to 350 degrees F. Bake crackers until golden brown. Break apart and cool completely. Store in an airtight container.

Whole Wheat Sesame Crackers

1 cup whole wheat flour 1 cup unbleached flour

1 1/2 teaspoon baking powder 1 teaspoon salt

1 tablespoon butter 2 tablespoons sesame seeds

1/4 cup buttermilk or yogurt about 2/3 cups ice water

Stir together the flours, salt and baking powder. Heat butter in frying pan and add sesame seeds. Toast until golden. Add sesame seeds to flour mixture.

Add buttermilk or yogurt. Mix in ice water, a little at a time until a soft dough forms. Knead together slightly until dough holds together.

Lightly grease two baking sheets. Divide dough in half. Flatten each slightly, then place on baking sheet. Roll out directly onto baking sheet to 1/8 inch thickness. Cut into 2 inch squares.

Preheat oven to 350 degrees F. Bake for ten minutes or until lightly brown.

Cool completely and store in an airtight container. These are great with cheese, in soups or with a salad.

Buckwheat Molasses Bread

2 tablespoons dry yeast 2 cups warm water

1 cup skim milk powder 1/2 cup molasses

1/4 cup oil 2 teaspoon salt

1 tablespoon anise seed 2 cups buckwheat flour

4-5 cups unbleached flour 1/3 cup wheat germ

In a large bowl, dissolve the yeast in warm water. Add the dry milk and molasses. Let stand until foamy. Add oil, anise seed, salt, buckwheat flour and 2 cups of unbleached flour. Beat until smooth. Gradually add the remaining flour, stirring to make a stiff dough. Let rest 15 minutes. Turn out onto floured board and knead ten minutes, until dough is smooth and elastic.

Place in an oiled bowl and cover with a damp cloth. Let rise until doubled. Punch down and divide in half. Roll into rectangle on oiled surface. Sprinkle loaves with wheat germ. Roll up tightly, sealing the ends well.

Place into greased loaf pans. Let rise until doubled.

Preheat oven to 375 degrees F. Bale for 35-40 minutes or until well browned and loaves sound hollow when tapped.

Whole Wheat Bagels

1 medium potato, cubed 1 1/2 cup water

2 tablespoons dry yeast 1 teaspoon molasses

1 egg 1 cup wheat germ

4 cups whole wheat flour cornmeal

Boil the potato in the 1 1/2 cup water until tender. Process the potato and water in a blender at low speed. You should have 2 cups potato/water mixture. (Add water if needed.)

Put in a large bowl and allow to cool to lukewarm. Add yeast and molasses. When yeast is dissolved, beat in egg and add wheat germ.

Add flour, 1/2 cup at a time, beating until smooth after each addition. Knead in remaining flour until dough becomes stiff. Knead 5-10 minutes.

Let rise until doubled. Punch down and let rise again. Knead and divide dough into 12 pieces. Roll each piece into a 'rope' and form into a circle.

Let rest 15 minutes. Bring a large pot of water to a boil. Drop bagels 5 or 6 at a time into the boiling water. After they come to the surface, flip over and boil another 2-3 minutes. Remove and drain.

Sprinkle baking sheet with cornmeal. Place bagels on sheet.

Bake at 400 degrees F. for 40 minutes until golden brown.

Whole Wheat Baguettes

1 tablespoon yeast 2 tablespoons brown sugar

1 pinch ground ginger 1 1/4 cup warm water

1 1/2 cup unbleached flour 1 1/2 teaspoon salt

1 1/2 cup whole wheat flour cornmeal

Dissolve yeast, brown sugar and ginger in warm water. Let stand 5 minutes until foamy. Add salt and unbleached flour. Beat well. Stir in the whole wheat flour to make a stiff dough. Knead 10 minutes, until smooth and elastic.

Let rise until doubled. Punch down and divide in half. Form each half into a long, narrow loaf. Make 4-5 slashes on top. Put loaves onto sheet that has been dusted with cornmeal. Brush each loaf with water and sprinkle with whole wheat flour.

Preheat oven to 450 degrees F. Bake for 15-20 minutes, until brown and crispy. For a crustier loaf, put a bowl of water in the oven while baking. For a soft crust, cover the loaf with a towel while it cools.

Banana Bread

juice of 1 lemon 3 very ripe bananas

1/2 cup brown sugar 1/2 cup margarine

1 1/2 cup whole wheat flour 1/2 cup wheat germ

1/2 teaspoon salt 1/2 teaspoon baking soda

1/2 teaspoon baking powder 1 cup chopped nuts

Preheat oven to 375 degrees F.

Mash bananas and mix with lemon juice until smooth.

Cream margarine and brown sugar together. Add banana mixture and stir thoroughly.

In a separate bowl, stir together the dry ingredients. Add to the banana mixture and stir in the nuts.

The batter will be very stiff. Put into a greased loaf pan. Bake for 30-45 minutes, until a knife inserted into the loaf comes out clean. Remove from pan and cool on a rack.

Granola Bars

1 1/2 cup rolled oats 3/4 cup mixed seeds and nuts

2 tablespoons wheat germ 1/8 teaspoon salt

1/4 cup oil 1/4 teaspoon vanilla

1/4 cup honey, plus molasses to equal 1/3 cup

Preheat oven to 350 degrees F.

Toast oats in a heavy, dry skillet for about five minutes, until they begin to color.

Mix oat, seeds and nut, wheat germ and salt. Add remaining ingredients and stir to moisten.

Cover a baking sheet with waxed paper. Wipe with oil. Shape the mixture on oiled paper into an 8 x 10 inch rectangle, 1/4 inch thick. Pat with hands to compress.

Bake for 12-15 minutes until lightly colored.

Let cool for 5 minutes to bond. Score with the tines of a fork into squares. Invert onto cooling rack and peel off paper. Let cool completely, then break into sections.

Whole Wheat Cinnamon Refrigerator Rolls

2 tablespoons dry yeast 1/2 cup warm water

3 eggs, slightly beaten 1 teaspoon salt

1 cup milk, scalded and cooled 1/2 cup butter

1/2 cup brown sugar 2 cups whole wheat flour

3 cups unbleached flour cinnamon and sugar mix

In a large bowl, dissolve yeast in warm water. Let stand until foamy. Stir in milk, butter, brown sugar, eggs, salt and whole wheat flour. Beat until smooth. Stir in unbleached flour to make a stiff dough, but is too soft to knead. Refrigerate for at least two hours or up to two days.

Divide dough into 4 parts. Roll out each part into rectangle. Brush with melted butter and sprinkle with cinnamon sugar mixture. Roll up and cut into rolls.

Place in pans and let rise until doubled. Bake at 375 degrees F. for 10-15 minutes or until tops are lightly browned.

These rolls are great freshly baked for breakfast. When you cut into rolls, place in pans and put into refrigerator until the next morning. Then simply put into a preheated oven and bake as usual for fresh rolls with no morning hassle.

Zucchini Bread

3 eggs 2 cups sugar

1 cup vegetable oil 3 teaspoon vanilla

1 teaspoon salt 1 teaspoon baking soda

1/2 teaspoon baking powder 3 teaspoon cinnamon

2 cups grated zucchini 3 cups whole wheat flour

1/2 cup chopped nuts

Preheat oven to 350 degrees F.

Cream together eggs, sugar, oil, vanilla, salt, soda, baking powder and cinnamon. Add remaining ingredients and mix well.

Pour into 2 greased loaf pans. Bake in preheated oven for 1 hour or until knife inserted in center comes out clean. Drained pineapple can also be added.

Muffins

1 3/4 cups flour 2 1/2 teaspoon baking powder

2 tablespoons sugar 3/4 teaspoon salt

1/3 cup oil 1 egg, beaten

3/4 cup milk

Mix together all ingredients. Pour into greased muffin tins. Make in a preheated 325. degrees F. oven for 25 minutes.

French Bread

1 tablespoon dry yeast 1 cup lukewarm water

1 tablespoon sugar 1 teaspoon sugar

1 tablespoon oil 2 egg whites, beaten

3 to 4 cups flout

Dissolve yeast in 1/4 cup water. To the remaining water add sugar, salt and oil. Add 1 cup flour, beating well. Then add softened yeast and egg whites. Mix thoroughly. Add enough flour to make a soft dough and knead until smooth and elastic.

Place in an oiled bowl. Cover and let rise until doubled. Punch down and let rise again. Knead down and shape into a French loaf and put onto a greased baking sheet that has been sprinkled with cornmeal. Let rise and bake in a 425 degree F. oven for about an hour.

Buttermilk Biscuits

2 cups flour 2 teaspoons baking powder

1 teaspoon baking soda 1/2 teaspoon salt

1/3 cup shortening, melted 1 cup buttermilk

Sift flour, baking powder, baking soda and salt together. Add shortening to buttermilk, and add this to the dry ingredients. Stir lightly until it forms a soft dough.

Turn onto a well floured board and knead 12-15 times. Roll out to one inch thickness and cut. Place on a greased baking sheet and butter the tops. Place in a preheated 450 degree F. oven for 15-20 minutes or until brown.

Buttermilk Pancakes

1 1/3 cups flour 1/4 teaspoon salt

3/4 teaspoon baking soda 1 1/3 cups buttermilk

1 egg, beaten 3 tablespoons butter, melted

Sift the flour and salt together. Combine the soda and buttermilk. Add to the dry ingredients and mix well. Stir in the egg and melted butter. Bake on a hot griddle.

Pumpernickel Bread

1 tablespoon dry yeast 1 1/2 cup warm water

1 teaspoon salt 2 1/2 teaspoons caraway seed

1/2 cup molasses 2 tablespoons oil

6 cups rye flour

Dissolve the yeast in water. Add remaining ingredients, kneading in the last of the flour. Place in an oiled bowl, cover and let rise until double. Punch down and let rise again.

Punch down and shape into 2 loaves or 2 dozen buns. Let rise 45 minutes. Bake in a preheated 350 degree F. oven for 40 minutes or until loaves sound hollow when tapped.

Doughnuts

1 tablespoon dry yeast 1/3 cup sugar

1/4 cup warm water 3 1/2 cups flour

1 cup light cream 2 eggs

1 tablespoon baking powder 1 teaspoon salt

1 teaspoon vanilla

In a mixing bowl, dissolve yeast in warm water. Beat eggs, cream, vanilla and sugar together until mixture is light and fluffy. Stir in yeast. Blend dry ingredients. Mix until dough is soft and can be handled easily.

Divide dough in half. Roll out both halves 3 inches thick on a floured board. Cut out with doughnut cutter. Fry in deep fat heated to 375 degrees F. until light brown. Drain on absorbent paper. Serve plain, sugared or glazed.

Blueberry Muffins

2 cups flour 3/4 cup milk

1/2 teaspoon salt 1 beaten egg

3 teaspoon baking powder 2 tablespoons sugar

1 cup blueberries, fresh or thawed

Preheat oven to 425 degrees F.

Sift dry ingredients together. Combine milk and egg. Add to dry ingredients. Stir until moistened but not smooth. Batter should be lumpy. Add blueberries.

Fill greased muffin tins 2/3 full and bake for 20 minutes.

Candies

Candies

Sparkles

2 cups sugar 1 cup light corn syrup

2/3 cups water 1/2 teaspoon flavoring

1/2 teaspoon food coloring (optional)

Mix sugar, corn syrup and water together, Bring to a hard boil and cook until hard crack (300 degrees F.)

Quickly stir in coloring and favoring. Pour into a buttered pan. Break apart when cooled.

Fudge

2/3 cups cocoa 3 cups sugar

1/8 teaspoon salt 1 1/2 cups milk

1/4 cup butter 1 teaspoon vanilla

Thoroughly combine the dry ingredients in a heavy 4 quart sauce pan. Stir in milk. Bring to a boil on medium heat, stirring constantly. Boil without stirring to 235 degrees F. Bulb of candy thermometer should not rest on bottom of pan.

Remove from heat. Add butter and vanilla. Do not stir! Cool at room temperature to 110 degrees F. Beat until fudge thickens and loses some of its gloss. Quickly spread on a lightly buttered pan. Cut into pieces while still warm.

If you want to add nuts, do so when you add the butter and vanilla. This recipe does not double well.

Salt Water Taffy

1 cup sugar 3/4 cups light corn syrup

2/3 cups water 1 tablespoon cornstarch

2 tablespoons butter 1 teaspoon salt

2 teaspoon vanilla

Combine all the ingredients except vanilla in a 2 quart sauce pan. Cook over medium heat, stirring constantly, to 256 degrees F. Remove from heat, add vanilla and pour into pan. Cool until you can pull the taffy.

Pull taffy until light in color and stiff. Pull into long strips, 1/2 inch wide. Cut strips in 1 inch long pieces. Wrap each piece in wax paper or plastic wrap.

Peanut Brittle

2 cups sugar 1 cup light corn syrup

2 cups raw peanuts 2 teaspoon baking soda

2 tablespoon butter 1 teaspoon vanilla

Bring water to a boil, then add sugar and syrup. Stir until dissolved and boil until it spins a thread (300-310 F.). Add peanuts and cook over low heat until golden brown.

Remove from heat. Add butter, soda and vanilla. Stir quickly and spread on a buttered cookie sheet.

Toffee

2 1/4 cup sugar 1 1/4 cup butter

1/2 cup water 1/2 teaspoon salt

1 tablespoon vinegar 1 teaspoon baking soda

1/2 cup chopped nuts 8 oz. melted chocolate chips

Mix sugar, water, butter, vinegar and salt together in a 2 quart saucepan. Bring to a boil and cook to soft crack stage.

Add soda and 1/4 cup nuts. Pour onto buttered cookie sheet. Cover with melted chocolate chips and 1/4 cups chopped nuts.

Buttery Toffee

2 1/4 cups sugar 1 1/4 cup butter

1/2 cup half and half 1/4 cup light corn syrup

1 teaspoon salt 2 teaspoon vanilla

1 6 ounce bar milk chocolate 1 cup chopped nuts

Combine sugar, butter, half and half, syrup and salt in a 2 quart saucepan. Bring to a boil over low heat, stirring constantly. Cook to 300 degrees F.

Remove from heat and add vanilla. Pour into buttered pan. Cool, spread with milk chocolate and sprinkle with nuts.

White Fudge

3 cups sugar 2 tablespoons butter

1 1/4 cup milk 1 1/2 teaspoon vanilla

1 cup chopped nuts

Combine sugar, butter and milk. Cook over medium heat, stirring constantly to 235 degrees F. or soft ball stage.

Remove from heat. Let cool, without stirring, to 110 degrees F. Add vanilla and nuts. Beat until creamy and pour onto a buttered cookie sheet.

Brown Sugar Pralines

2 cups brown sugar 1 tablespoon butter

1/2 cup heavy cream 1 teaspoon vanilla

pinch salt 2 cups pecans or other nuts

Cook sugar, cream and salt for 4-6 minutes or until mixture forms a soft ball. (235 degrees F.) Add vanilla and butter. Beat until creamy and slightly thick. Add pecans or other nuts. Drop by spoonfuls on to waxed paper.

Turtles

2 cups walnut halves 36 caramels

3 tablespoons butter 1/2 teaspoon vanilla

2/3 cup chocolate chips 1 1/2 teaspoon shortening

Cover baking sheets with waxed paper. Lay out walnut halves, making 36 clusters 1 inch apart. Put caramels in top of double boiler with butter. Heat until caramels are completely melted. Remove from heat. Add vanilla and stir until butter and vanilla are completely mixed in. Drop by teaspoonfuls on walnut clusters. Allow to cool. Melt chocolate with shortening over very hot, not boiling, water. Pour over caramels and allow to cool.

Peanut Clusters

6 ounces chocolate chips 3 ounces butterscotch chips

2 cups Spanish peanuts

Melt chip together in double boiler. Add peanuts, stir well. Drop by teaspoonfuls on to waxed paper.

Cracker Jacks

1 cup sorghum 1 tablespoon butter

1 cup brown sugar 2 tablespoons vinegar

1 cup white sugar 1/2 teaspoon baking soda

2 cups Spanish peanuts 8 quarts popcorn, popped

Cook sorghum, sugars, butter and vinegar to 255 degrees F. Remove from heat, add baking soda. Stir and pour over popcorn. Add nuts and mix well. Store in an airtight container.

Caramels

2 cups sugar 2 cups cream

1 3/4 cups corn syrup 1/8 teaspoon salt

1 cup butter 1 cup chopped nuts

Combine sugar, 1 cup of the cream, corn syrup, salt and butter. Boil 30 minutes. Add second cup of cream and boil to hard ball stage. (260 degrees F.) Add nuts and pour without beating into a well buttered pan. Cut into squares while slightly warm.

Caramel Apples

1 can sweetened condensed milk 1/2 cup corn syrup

1/2 cup sugar 1/3 cup brown sugar

1 tablespoon butter 1 1/2 teaspoon vanilla

Combine milk, corn syrup and sugars. Cook to softball stage. Add vanilla and butter. Dip apples and roll in nuts if desired.

Peanut Brittle

2 cups white sugar 1/2 teaspoon salt

1/2 cup corn syrup 3 tablespoons butter

1 cup water 1 1/2 cup raw peanuts

1 teaspoon baking soda

Boil sugar, syrup and water together until it spins a thread. Add salt, butter and peanuts. Boil, stirring constantly, until it turns golden. Remove from heat and stir in soda.. Pour on to buttered cookie sheet. Cool and break into pieces.

Divinity

1/2 cup corn syrup 1/2 cup water

2 1/2 cups sugar 2 egg whites

1/4 teaspoon salt 1 teaspoon vanilla

1/2 cup chopped nuts

Combine corn syrup, sugar, salt and water. Cook over medium heat until sugar is dissolved. Cook without stirring to 248 degrees F. Beat egg whites until stiff but not dry. Pour half of syrup over egg whites.

Cook remainder of syrup to 272 degrees F. Poor over eggs whites and syrup. Add vanilla and nuts. Stir until stiff. Drop by teaspoonfuls on buttered pan and let cool.

Cookies

Cookies, Cakes and Pies

Applesauce Cookies

2 cups whole wheat flour 1/2 teaspoon salt

1/2 teaspoon cinnamon 1/2 teaspoon nutmeg

1/2 teaspoon ground cloves 1/2 cup margarine

1 cup sugar 1 teaspoon baking soda

1 cup applesauce 1 egg, beaten

1 cup chopped nuts 1 cup chopped raisins

Preheat oven to 375 degrees F.

Sift together flour, salt, baking soda and spices. Cream butter and sugar together in a large bowl. Add applesauce and egg. Mix thoroughly.

Gradually mix the sifted dry ingredients. Stir in nuts and raisins.

Drop by teaspoonful onto greased baking sheet. Bake for 15 minutes. Makes about 4 dozen cookies.

Chocolate Chip Bars

2/3 cup brown sugar 1 cup flour

1/2 cup brown sugar 3/4 teaspoon salt

1/2 cup white sugar 3/4 teaspoon baking soda

2 eggs 1 cup rolled oats

1 teaspoon vanilla 1 6 ounce package chocolate chip

Preheat oven to 350 degrees F.

Beat shortening, sugar and eggs. Add vanilla, flour, salt and baking soda. Stir in oats and add chocolate chips. Spread in a greased 9 x 13 inch pan.

Bake at 350 degrees F. for 25 minutes.

Banana Pecan Cupcakes

1/2 cup broken pecans 1 cup sugar

1/3 cup shortening 1 cup mashed bananas

2 eggs 1/4 teaspoon baking soda

1 1/2 teaspoon baking powder 1/2 teaspoon salt

Preheat oven to 375 degrees F.

Crush sugar and nuts together. Combine with shortening, bananas and eggs. Beat 2 minutes. Add dry ingredients and beat 1 minute. Bake at 375 degrees F. for 20 minutes.

Cheese Cake

Crust

1 cup wheat germ 1 tablespoon honey

4 tablespoons oil 1 teaspoon cinnamon

Combine ingredients and pat into a springform pan, covering bottom and bringing up the sides about 1 1/2 inches.

Filling

1/4 cup cornstarch 1 cup plain yogurt

1 pound cottage cheese 1 tablespoon lemon juice

rind of 1 lemon, grated 1/2 cup honey

1/4 teaspoon salt 2 teaspoons vanilla

4 egg yolks 4 egg whites

Using blender, blend cornstarch and yogurt until the cornstarch is dissolved. Add cottage cheese and blend until smooth. Add lemon rind, juice, salt, honey and vanilla. Blend to combine.

Beat egg yolks in mixing bowl until thick and lemon colored. Add to cheese mixture and beat well.

Beat egg whites until stiff. Fold into cheese mixture and pour into prepared pie pan.

Preheat oven to 300 degrees F. Bake for 50 minutes, until center is firm. Turn off heat and with oven door closed, allow cake to cool for one hour or more. Top with fruit or other favorite topping.

Carob Syrup

1/2 cup carob powder 1 cup water

2 tablespoons honey 1/2 teaspoon vanilla

Place 1/2 cup water into a medium saucepan and stir in the carob powder to form a paste. Add the remaining water and honey.

Stir over medium heat, bringing to a boil. Reduce heat and simmer for 2-3 minutes. Remove from heat and stir in vanilla. Cool and store in a covered container in the refrigerator.

Serve over ice cream or cheesecake.

Homemade Sugar Cones

1/2 cup cake flour 1/4 cup oil

1/4 cup sugar 2 egg whites

2 tablespoons cornstarch 2 tablespoons water

dash salt 1 teaspoon vanilla.

Combine ingredients and beat well together.

Make one cone at a time. Pour 1 1/2 tablespoons of the batter onto a hot skillet or griddle that has been brushed with butter. Cook over low heat for 4 minutes, until browned. With a wide spatula, lift and turn. Cook 1 minute more.

Roll into a cone shape and secure with a toothpick while still warm.

Kolaches

1 cup shortening 1/2 cup sugar

2 teaspoons salt 2 cups milk, scalded

1/2 cup warm water 2 tablespoons dry yeast

6 cups flour 1 whole egg + 2 yolks (beaten)

Mix first four ingredients until all are dissolved. Let coot. Dissolve yeast in warm water and add 1 teaspoon sugar. Let stand until foamy. Add to first mixture.

Add 2 cups flour and mix thoroughly. Add the eggs and mix well. Add the remaining 4 cups flour and mix to make a soft dough. (you may need to add a little more flour)

Cover with a damp cloth and let rise until doubled. Make small balls of dough and put on a greased baking sheet. Let balls rise until light. Make a depression and add fruit fillings.

Let rise again, about 5-10 minutes. Bake in a preheated 400 degree F. oven until browned. Remove from oven and brush lightly with melted butter. Remove from pan to rack to cool.

Buttermilk Cake

4 cups flour 4 cups sugar

2 teaspoons salt 2 teaspoons baking powder

6 tablespoons cocoa 4 eggs, beaten

1 cup buttermilk 1 cup butter

2 cups boiling water

Combine dry ingredients. Add butter, buttermilk and boiling water. Beat thoroughly. Beat in eggs. Mix well

Pour into two 9 x 13 cake pans that have been greased and floured. Bake in a preheated 350 degree F. oven until knife inserted in center comes out clean.

Fudge Rum Pie

1/4 cup butter 3/4 cup brown sugar

3 eggs 12 ounce package chocolate chips

2 teaspoons instant coffee powder 1/4 cup rum (or 1 T. rum extract)

1/4 cup flour 1 cup broken walnuts

9 inch unbaked pie shell walnut halves

Cream butter and brown sugar together. Beat in eggs, one at a time.

Melt chocolate chips in a double boiler and add to creamed mixture. Add instant coffee and rum. Beat in flour and broken walnuts.

Pour into unbaked pie shell. Decorate with walnut halves.

Bake in a preheated 375 degree F. oven for 25 minutes. Allow to cool before serving

Simple Brownie

1/4 cup oleo 3 eggs

1 cup sugar 1 teaspoon vanilla

1 can chocolate syrup 1 cup flour

1/2 cup nuts

Cream together sugar and oleo. Beat in eggs, one at a time. Beat in remaining ingredients. Bake at 350 degree F. for 30 minutes.

Christmas Cut Outs

1 cup butter 1 cup sugar

1 cup brown sugar 4 eggs

1 teaspoon vanilla 3 tablespoons water

1 teaspoon baking soda 1 teaspoon salt

1 teaspoon nutmeg 6 cups flour

Cream butter, sugars and eggs together. Add vanilla, baking soda, salt, water and nutmeg. Add flour and mix well.

Chill dough at least 1/2 hour. Roll out 1/8 inch thick and cut out.

Bake in a preheated 350 degrees F. oven until light around the edges. Allow to cool and decorate.

Cinnamon Fluff Coffee Cake

1/2 cup margarine 2/3 cup sugar

2 beaten eggs 1 teaspoon baking soda

1 teaspoon baking powder 2 tablespoons cinnamon

1 cup buttermilk 1 1/2 cup flour

Cream together margarine and sugar. Add beaten eggs and milk. Beat in dry ingredients. Pour into floured cake pan. Add topping.

Topping

1/4 cup sugar 1/4 cup brown sugar

1 teaspoon cinnamon 1 teaspoon butter

Mix together with a fork until it resembles crumbs. Sprinkle over to of prepared cake. Bake at 350 degrees F. for 40 minutes.

No Bake Peanut Butter Cookies

1/2 cup corn syrup 1 cup peanut butter

1/2 cup sugar 2 cups corn flakes

Put corn syrup and sugar in pan over medium heat until hot but not boiling. Stir in peanut butter, then corn flakes. Drop by teaspoon onto waxed paper.

No Bake Cookies

2 cups sugar 1 teaspoon vanilla

1/2 cup milk 3/4 teaspoon salt

1/4 cup margarine 1/4 cup peanut butter

1/4 cup cocoa 3 cups quick oats

In a large saucepan combine sugar, milk, margarine and cocoa. Cook over medium heat, stirring constantly. Bring to a boil. Boil for 1 minute. Remove from heat. Stir in remaining ingredients. Drop from a teaspoon onto waxed paper. Work quickly as the mixture can set up pretty fast.

Chocolate Zucchini Cake

1/2 cup margarine 2 3/4 cups flour

1/2 cup vegetable oil 4 tablespoons cocoa

1 3/4 cups sugar 1 teaspoon baking soda

2 eggs 1/2 teaspoon cinnamon

1 teaspoon vanilla 1/2 teaspoon ground cloves

1/2 cup sour milk (milk + 2 teaspoons vinegar) 1/2 teaspoon salt

2 cups grated zucchini

Cream together margarine, oil and sugar. Add eggs and vanilla and beat. Add sifted dry ingredients alternately with milk. Add zucchini and beat well. Pour into greased and floured 9 x 13 inch pan.

Sprinkle the top of the cake with 1 cup chopped nuts and 1 cup chocolate chips. Bake in a preheated 350 degrees F. oven for 40-45 minutes until knife inserted in center comes out clean.

Basic Pie Crust

2 cups flour 1/2 cup milk

1 tablespoon salt 1 tablespoon vinegar

1 cup shortening

Cut together flour, salt and shortening with a pastry blender. Add milk and vinegar, mixing together with a fork. For a baked crust, bake at 375 degrees F. until light brown.

Best Pie Crust

3 cups flour 1 egg

1 cup lard 1 teaspoon vinegar

1 teaspoon salt 5 tablespoons cold water

Mix flour, salt and lard together. Beat eggs, add vinegar and water. Add to flour mixture and roll out. Makes 4 pie crusts.

Pumpkin Pie

2 cups canned pumpkin 1/2 teaspoon allspice

1 cup sugar 4 eggs beaten

1/2 teaspoon salt 1 1/2 cups milk

` 2 teaspoons cinnamon 1 can evaporated milk (2/3 cup)

1 teaspoon ginger

Thoroughly mix pumpkin, sugar, salt and spices. Blend in eggs, milk and evaporated milk. Pour into two nine inch pie shells; crimp edges high. Bake in a preheated 450 degrees F. oven for ten minutes, then turn down to 350 degrees F. and bake for 40 minutes until knife inserted in center comes out clean. Cool before serving with whipped cream or vanilla ice cream.

Pumpkin Pie

1 pound can pumpkin 1 teaspoon cinnamon

3/4 cup sugar 1/2 teaspoon ginger

1/2 teaspoon salt 1/4 teaspoon cloves

3 eggs 1 can evaporated milk

Crust

3 tablespoons soft butter 1/2 cup nutmeats

1/2 cup brown sugar

Beat eggs and add remaining ingredients. Mix well. Pour into an unbaked 9 inch pie shell. Bake in a preheated 375 degrees F. oven for 10 minutes, then turn down to 350 degrees F. for 40 minutes.

Mix the topping together, put on pie and place under broiler for a few minutes until topping is bubbly. Watch carefully!

Strawberry Pie

1 cup water 1 cup sugar

1 cup fresh strawberries, sliced 2-3 drops red food coloring

3 tablespoons cornstarch 1 teaspoon vanilla

pinch of salt 1 quart fresh whole strawberries

Cook together everything but 1 quart of strawberries. It should be very thick. Allow to cool and fold in the quart of fresh whole strawberries. Pour into a baked 9 inch pie shell. Chill and top with whipped cream.

Bridge Pie

2 eggs 1/2 cup nutmeats

4 tablespoons cream 1/3 cup butter

1 cup sugar 1 cup raisins

Combine all ingredients. Pour into an unbaked 9 inch pie shell. Bake at 350 degrees F. for 45 minutes.

Apple Pie

3/4 cup white sugar 1/4 cup brown sugar

2 tablespoons flour 1 teaspoon cinnamon

1/4 teaspoon nutmeg 1 teaspoon lemon juice

3/4 cup sour cream 6 cups sliced apples

Mix all ingredients together and put into a 10 inch pie shell. Put on top crust and seal. Make several slits for the steam to escape. Make in a preheated 350 degree F. oven for 40 minutes until apples are cooked and crust is golden.

Soups and Sandwiches

Soups and Sandwiches

Chili

1 1/2 lb. ground beef or turkey 1 medium onion, chopped

1 medium green pepper, chopped 2 cans tomatoes or 6 large tomatoes, peeled

2 cloves garlic, chopped 1 6 oz can tomato paste

2 chili peppers. seeded and chopped 1 teaspoon chili powder

1/4 teaspoon cumin 2 large cans chili beans

3 cups water 8 oz. fresh mushrooms, sliced

Brown the meat with the onions and garlic. Drain off fat and add chopped peppers and tomatoes. Cook 10 minutes, then add remaining ingredients. Simmer 30 minutes. Serve with crackers or cornbread.

Beef Stew

2 lbs. beef 1 medium onion, chopped

4 tablespoons flour 1 1/2 cups chopped celery with leaves

2 cloves garlic, minced 3 medium carrots, chopped

6 medium potatoes, peeled and chopped 3 tablespoons soy sauce

1/4 teaspoon thyme 1/8 teaspoon rubbed sage

1/8 teaspoon black pepper 1 cup each, any leftover vegetables

6 cups water

Cut beef into cubes and dredge in flour. Heat 2 tablespoons oil in Dutch oven and brown beef. Add onions and garlic, cook 5 minutes. Add remaining ingredients and simmer 1 1/2 hours over low heat. Add more liquid during cooking if necessary.

Corn Chowder

1/2 pound thick sliced bacon 1 medium onion, chopped

1/2 cup celery, chopped 2 medium carrots, chopped

2 cloves garlic, minced 6 medium potatoes, peeled and cubed

2 cups corn 4 cups water

4 cups milk salt and pepper to taste

Fry bacon until crisp. Add onion, celery, garlic and carrots. Cook 5 minutes. Add remaining ingredients and simmer 1 hour.

Vegetable Soup

1 pound beef 1 medium onion, chopped

2 cloves garlic, minced 1 cup celery, chopped

3 medium carrots, chopped 4 medium potatoes, cubed

2 medium tomatoes, peeled and chopped 1 cup corn

1/2 cup green beans 1/2 cup peas

1 cup cabbage, chopped 1/8 teaspoon thyme

1/8 teaspoon rubbed sage salt and pepper to taste

3 tablespoon soy sauce

Cut beef into cubes and dredge in flour. Heat 3 tablespoons oil in Dutch oven. Brown beef in hot oil; add garlic and onions. Cook 5 minutes longer. Add remaining ingredients. Simmer 1 hour over low heat. Serve with homemade bread for a complete meal.

Bean and Ham Soup

1 pound northern beans 1 medium onion, chopped

8 cups water 3 medium carrots, chopped

3 cloves garlic, minced 1 cup celery, chopped

2 cups ham, chopped 3 tablespoons parsley, chopped

pepper to taste

Soak beans overnight in 4 quarts water. Discard water and rinse beans. Bring beans and 8 cups water to a boil and simmer 1 hour over low heat. Add remaining ingredients and simmer 1 hour more. Add more liquid during cooking if necessary.

Chicken Soup

1 stewing chicken, cut up 1 medium onion, chopped

3 cloves garlic, minced 3 medium carrots, chopped

1 cup celery, chopped 10 cups water

1 teaspoon poultry seasoning salt and pepper to taste

12 ounces egg noodles

Remove skin and excess fat from chicken. Place in a Dutch oven with remaining ingredients except egg noodles. Bring to a boil and simmer 1 1/2 hour. Debone chicken and cut up meat. Add egg noodles and meat. Simmer 15 minutes longer and serve.

Hamburger Soup

1 1/2 pound hamburger 1 medium onion, chopped

2 cloves garlic, minced 2 medium carrots, chopped

1 cup celery, chopped 6 potatoes, cubed

2 tomatoes, peeled and chopped 1/8 teaspoon basil

1/8 teaspoon cilantro 1/4 teaspoon rubbed sage

6 cups water salt and pepper to taste

Brown hamburger with onion and garlic. Add remaining ingredients and simmer over low heat for 1 hour. Top with chopped parsley or parsley flakes.

Chicken and Rice Soup

1 stewing chicken, cut up 2 1/2 cups uncooked brown rice

8 cups water 1 medium onion, chopped

2 cloves garlic, minced 2 medium carrots, chopped

1 cup celery, chopped 1 teaspoon poultry seasoning

4 tablespoons soy sauce 1/4 teaspoon cilantro

1/8 teaspoon sage black pepper to taste

Bring chicken, rice and water to a boil in a Dutch oven. Cover and simmer 1 hour. Remove chicken and debone. Cut up meat and return to rice. Add remaining ingredients and simmer over low heat for 1 hour. Dumplings can be added during last part of cooking.

Beef and Barley Soup

1 pound beef 3 tablespoons flour

1 medium onion, chopped 2 cloves garlic, minced

2 cups uncooked barley 6 cups water

1 cup celery 2 carrots, chopped

2 tomatoes, peeled and chopped 1/4 teaspoon thyme

1/4 teaspoon rubbed sage 1/8 teaspoon cilantro

salt and pepper to taste

Cut beef into cubes and dredge in flour. Heat 3 tablespoon oil in a Dutch oven. Brown beef and add onions and garlic. Add water and barley. Simmer 1 hour over low heat. Add remaining ingredients and simmer 1 hour more.

Turkey Salad

2 cups turkey breast, cooked and diced 2 tablespoons onion, finely chopped

1/2 cup celery, finely chopped 2 tablespoons sweet pickles, finely chopped

3/4 cup mayonnaise 1 tablespoon lemon juice

1 tablespoon chopped parsley

Combine ingredients and chill. Serve on whole wheat or rye bread with tomato slices and lettuce.

Po' Boys

6 hard rolls, split and buttered 6 slices salami

6 slices ham 6 slices smoked turkey breast

6 slices American cheese 6 slices Swiss cheese

stone ground mustard

Fill rolls with meats and cheeses, alternating meat and cheese. Spread with stone ground mustard. Wrap rolls with aluminum foil and heat in a preheated 350 degree F. oven for 15 minutes or until heated through.

Sloppy Joes

1 1/2 pound ground beef or turkey 1/2 cup onion, chopped

1/2 cup green pepper, chopped 1/2 cup catsup

2 tablespoons prepared mustard 1/2 teaspoon chili powder

1/2 cup tomato sauce 1/8 teaspoon hot pepper sauce

1/8 teaspoon black pepper

Brown meat. Add onion and green pepper, cook 5 minutes. Add remaining ingredients and simmer over low heat for 15 minutes. Serve on toasted, split buns.

Barbecued Beef

2 pounds beef 1 medium onion, chopped

2 cloves garlic, minced 1/2 cup green pepper, chopped

1 cup tomato sauce 2 tablespoons prepared mustard

1/2 cup catsup 2 tablespoons brown sugar

3 tablespoons vinegar 1 teaspoon chili powder

Place beef in crockpot and cook on low for 2 hours. Add remaining ingredients and mix thoroughly. Cover and cook for 1 hour more. Serve on toasted buns with pickles and chips.

Tuna Salad

2 cans water packed tuna 1/4 cup onions, finely chopped

1 clove garlic, minced 2 tablespoons sweet pickle relish

1/4 cup celery, finely chopped dash hot pepper sauce

1/2 cup plain yogurt 2 tablespoons lemon juice

Combine ingredients and mix thoroughly. Chill for 1/2 hour before serving to meld flavors. Serve on whole wheat bread with lettuce and tomato slices.

Triple Deckers

6 hard rolls, split 12 bacon strips

6 slices turkey breast 6 slices ham

6 slices American cheese 2 tomatoes, sliced

lettuce mayonnaise

Fry bacon until crisp. Drain on paper towels. Split hard rolls and toast lightly.

Fill rolls with meat and cheese, top with lettuce and tomato slices. Spread with mayonnaise. Cut in half and serve with chips or a light salad.

Egg Salad

6 hardboiled eggs, peeled 1 tablespoon onion, chopped

1/4 cup mayonnaise 1 tablespoon prepared mustard

1 teaspoon sweet relish

Chop eggs. Add remaining ingredients and chill before serving.

Seasoned Hamburger

2 pounds hamburger 2 tablespoons onion, finely chopped

1 clove garlic, minced 1/4 cup worcestershire sauce

1 teaspoon chili powder 1 egg, beaten

Combine all the ingredients and form into 8 patties. Grill and serve on toasted buns with tomatoes and pickles.

Pork Burgers

1 pound ground pork 1 1/2 tablespoon onion, finely chopped

4 tablespoons barbecue sauce 1 teaspoon celery seed

dash pepper

Combine all ingredients and chill 1/2 hour. Form patties and grill until thoroughly cooked. Serve on toasted buns.

Maidrites

1 pounds hamburger 1/3 cup catsup

1/3 cup chopped onions 1 tablespoon prepared mustard

1 can chicken gumbo soup salt and pepper

Brown hamburger and onions. Drain excess grease. Add soup, catsup and mustard. Add salt and pepper to taste. Simmer 2- to 30 minutes. Serve in warmed buns with dill pickle slices.

Pig in a Blanket

1 1/2 cups flour 3 tablespoons shortening

2 teaspoons baking powder 1/2 cup milk

1/2 teaspoon salt 6 hot dogs

Sift dry ingredients together. Cut in shortening and stir in milk. Roll out dough in a circle 1/4 inch thick. Cut into wedges, spread with mustard. Lay hot dog on widest end and roll up. Bake in a preheated 450 degrees F. oven for 15 minutes.

Ham Salad

1 pound ham 3 tablespoons mayonnaise

2 hard boiled eggs 1 teaspoon prepared mustard

3 tablespoons sweet relish 2 tablespoons lemon juice

1 small onion 2 olives, chopped

Grind ham, eggs and onions together. Add remaining ingredients and chill 1 hour. Serve on whole wheat bread with tomato slices.

Denver Sandwiches

2/3 pound minced ham 1/3 cup sweet pickle

1 small onion 2 hard cooked eggs

1/4 cup mayonnaise

Grind minced ham, pickles, onions and egg together. Stir in mayonnaise. Spread between 2 slices of buttered bread and fry.

Turkey Tenderloins

1 1/2 pound turkey tenderloins 1 cup cornmeal

1/2 cup flour 1/4 teaspoon poultry seasoning

1/4 teaspoon salt 1/8 teaspoon pepper

1/4 teaspoon celery seed

Pound out turkey tenderloins. Combine remaining ingredients together, Dip turkey in milk, then roll in breading. Fry in hot oil and serve on toasted buns.

Chicken Salad

1 can (8 1/4 ounce) crushed pineapple 2 tablespoon chopped green onion

2 cups cooked, chopped chicken 2 tablespoon pickle relish

1/4 cup diced celery 1/2 teaspoon salt

1/4 cup mayonnaise 4 French rolls, split

Drain pineapple will. Combine with chicken, celery, mayonnaise, onion, relish and salt. Spread mixture on one half of French roll. Top with lettuce and remaining half of French roll.

BLT's with Cheese

12 slices bacon 2 medium tomatoes, sliced

4 slices American cheese 4 lettuce leaves

8 slices whole wheat bread mayonnaise

Fry bacon until crisp, drain on paper towels. Toast bread lightly and spread with mayonnaise. Put 3 slices bacon, 1 slice cheese, tomatoes and lettuce leaves onto bread. Serve with chips.

Vegetables

Vegetables

Parmesan Potatoes

6 large potatoes 1/8 teaspoon pepper

1/4 cup flour 1/3 cup butter

1/4 cup parmesan cheese 3/4 teaspoon salt

Peel potatoes, cut into quarters. Combine flour, cheese, salt and pepper in a bag. Moisten potatoes with water and shake in bag, a few at a time, coating well.

Melt butter 9 in a 9 x 13 inch pan. Place potatoes in pan and bake in a preheated 375 degree F. oven for 1 hour, turning once.

Basque Potatoes

1/2 cup chopped onion 1/2 cup chopped celery

1/2 cup shredded carrot 1 clove garlic. minced

2 tablespoons butter 1 can condensed chicken broth

2 pounds potatoes, cut into 1 inch cubes 1/8 teaspoon pepper

1/2 teaspoon salt

Saute onion, celery, carrot and garlic in butter until tender. Combine chicken broth with enough water to make 2 cups. Combine broth, potatoes, salt, pepper and sauted vegetables in a sauce pan.

Cover and simmer for ten minutes. Uncover and simmer for 20 minutes or until broth is thickened. Sprinkle with parsley.

Zucchini Casserole

3 medium zucchini 2 egg yolks

1 tablespoon butter 1 tablespoon green onion

1/4 cup sour cream 2 slices crisp bacon, crumbled

1/2 cup grated cheddar cheese 1/2 teaspoon salt

Cut zucchini into one inch chunks. Combine butter, sour cream, salt and cheddar cheese in sauce pan. Heat until melted. Add egg yolks, onion and bacon. Stir in zucchini.

Pour into casserole and sprinkle with bread crumbs. Bake at 350 degrees F. until browned.

French Fried Onion Rings

1/2 cup flour 1 egg, beaten

1/2 cup cornmeal 1/2 cup milk

1 teaspoon sugar 1 tablespoon melted shortening

1/2 teaspoon salt

Combine ingredients in order given. Slice large sweet onions 1/4 inch thick. Separate and soak in cold water 1/2 hour. Dry. Dip in batter. Fry in deep fat. (375 degrees F.)

Baked Beans

1 pound white northern beans 1 medium onion, chopped

1 12 ounce can tomato sauce 1/2 cup brown sugar

1 tablespoon prepared mustard 1/2 cup catsup

1/2 teaspoon chili powder 1 tablespoon molasses

Soak beans overnight in 2 quarts water. Rinse beans and place in a crockpot with 4 cups water. Cook on high for 1 hour. Add remaining ingredients, except bacon. Stir to combine. Place bacon strips on top and cover. Cook 2 hours more until beans are tender. Add more liquid if necessary during cooking.

Potato Salad

10 large potatoes 1 dozen eggs

1 medium onion, chopped 1 1/2 cup mayonnaise

3 tablespoon prepared mustard 2 tablespoon vinegar

1 cup celery, chopped

Boil potatoes in skins. Cool and remove skins. Hard boil eggs. Cool and peel. Chop potatoes and eggs. Place in large bowl.

Add remaining ingredients. Stir to combine. Cover and refrigerate 4 hours or overnight.

Scalloped Potatoes

6 medium potatoes 4 tablespoons butter

3 tablespoons flour 1 cup milk

1/2 cup water salt

pepper 1/2 cup cheddar cheese

Peel and slice potatoes. Put in oven proof container.

Melt butter in sauce pan. Mix in flour. Add milk and water. Mix thoroughly. Heat until it begins to thicken. Add salt and pepper to taste. Pour over potatoes. Top with grated cheddar cheese.

Cover and cook in a 350 degree F. oven for 1 hour or until potatoes are tender.

Fried Okra

3 cups okra, cut into 1/2 inch pieces 1 cup corn meal.

1/2 cup flour 1/2 teaspoon salt

1/4 teaspoon pepper 1/8 teaspoon poultry seasoning

1 egg, beaten 1/2 cup milk

Combine dry ingredients and mix thoroughly. Beat egg and milk together. Dip okra in egg mixture, then roll in seasoned cornmeal. Fry quickly in hot oil. Drain on paper towels and serve hot.

Potato Cakes

3 cups mashed potatoes 1/2 cup milk

1 egg, beaten 3 tablespoons onion, finely chopped

dash pepper

combine all the ingredients and mix thoroughly. Form into patties 1/2 inch thick. Fry in hot oil, browning each side. Top with fried egg or gravy.

Escalloped Corn and Celery

2 cups corn 1 cup chopped celery

1 tablespoon green pepper, finely chopped 1/2 cup hot milk

1 teaspoon salt dash pepper

1 cup bread crumbs 2 tablespoons butter

Arrange alternate layers of corn, celery and green peppers in an ovenproof baking dish. Combine hot milk, salt and pepper. Pour over the vegetables. Cover with bread crumbs that have been moistened with butter. Bake in a preheated 350 degree F. oven for 25 minutes.

Fried Eggplant

1 large eggplant 3/4 cup flour

salt pepper

1 egg, beaten 2 tablespoons milk

2 cups bread crumbs

Peel eggplant and slice 1/4 inch thick. Season flour with salt and pepper to taste. Cover each slice with seasoned flour, then dip in beaten egg to which milk has been added. Roll in bread crumbs.

Fry in deep fat (375 degree F.) for 3-4 minutes or until golden brown.

Stuffed Green Peppers

8 green peppers 1 small onion

1 pound ground beef 4 tomatoes, peeled and chopped

1 1/2 cups corn 1 teaspoon marjoram

salt pepper

1/2 cup parmesan cheese

Remove tops and seeds from green peppers and wash thoroughly. Brown onion and ground beef. Add tomatoes, corn and seasonings. Stuff peppers with mixture and top with grated parmesan cheese.

Stand upright in a greased baking dish. Add a small amount of water. Cover and bake for 1 hour in a preheat 350 degree F. oven.

Scalloped Corn

2 eggs 2 cans cream style corn

3 tablespoons cream 1 teaspoon sugar

1/2 teaspoon salt 1/8 teaspoon pepper

1 cup cracker crumbs 2 cups hot milk

2 teaspoon butter

Beat the eggs lightly, add remaining ingredients. Pour into well greased baking dish. Bake in a preheated 350 degree F. oven for 50 minutes or until light brown on top and knife inserted in the center comes out clean.

Zucchini Casserole

1 2 pound zucchini 1/2 teaspoon dry basil

3/4 pound hamburger, browned 1/2 teaspoon oregano

1 cup sliced onion 2 medium tomatoes, chopped

1 clove garlic 1 cup cooked rice

1 1/4 teaspoon garlic salt 2 cups sharp cheddar cheese

Peel and cut zucchini into cubes. Cook zucchini, onion and garlic in a little oil until just tender. Mix in the rest of the ingredients except half of the cheese. Put into a greased baking dish. Sprinkle with the remaining cheese.

Bake in a preheated 350 degree F. oven for 25-30 minutes. Let stand 5-10 minutes before serving.

Hopping John

1 cup dried black eyed peas 1 red pepper pod

1/4 pound bacon 3 cups cooked rice

salt and pepper to taste

Soak peas overnight. Cook with the bacon and pepper pod until peas are tender. Add rice and seasonings. Pour into a covered casserole dish. Bake in a preheated 350 degree F. oven for 45 minutes.

Piquant Green Beans

1 1/2 pound green beans 1 1/2 teaspoon sugar

4 strips bacon 1 tablespoon Worcestershire Sauce

2 tablespoons diced pimento 1/4 teaspoon dry mustard

2 tablespoons wine vinegar 2 drops hot pepper sauce

Steam beams 15 minutes. Drain. Cut bacon into 1/2 inch strips and fry until crisp. Remove from heat and drain off most of the fat. Add remaining ingredients to the fat in the skillet. Bring to a boil. Pour over the bean and the bacon and stir well. Heat and serve.

Egg Rolls

egg roll skins 1 pound ground turkey

2 cups cabbage 1 medium onion

3 cloves garlic 1 large bell pepper

2 tablespoons fresh grated ginger 2 carrots

3 celery stalks 2 stalks Chinese cabbage (bok choy)

1/4 cup soy sauce 1 large stalk broccoli, stem and all

1/8 teaspoon oriental 5 spice 1 egg, beaten with 1 tablespoon water

Brown ground turkey in large sauce pan. Peel tough skin off of broccoli stems. Shred all vegetables and add to ground turkey. Add soy sauce and spices. Cook 5 minutes over low heat. Drain off excess liquid.

Fill egg roll skins with 1/4 cup mixture and roll up. Fry in deep hot fat until golden. Drain on paper towels. Serve with sweet and sour sauce or hot mustard as an appetizer.

Baked Bean Quintet

6 slices bacon 1 cup chopped onion

1 clove garlic 3/4 cup catsup

1/4 teaspoon brown sugar 1/2 cup molasses

1 tablespoon Worcestershire sauce 1/4 teaspoon pepper

1 tablespoon prepared mustard 1 16 oz. can pork-n-beans

1 15 oz. can red kidney beans 1 15 oz. can garbanzo beans

1 16 oz. can lima beans 1 16 oz. can butter beans

Fry bacon until crisp. Remove bacon, saving 2 tablespoons drippings in skillet. Crumble bacon and set aside. Cook onion and garlic in bacon grease until onion is tender, drain. In a large bowl combine crumbled bacon, onion, garlic and beans. Stir in the catsup, molasses, brown sugar, Worcestershire sauce, prepared mustard and pepper.

Pour into a 2 1/2 quart baking dish. Cover and bake in a preheated 375 degree F. oven for 1 hour. Garnish with rings of sliced onions before baking if desired.

Impossible Garden Pie

2 cups chopped zucchini 3 eggs

1 cup chopped tomatoes 1/2 teaspoon salt

1/2 cup finely chopped celery 1/4 teaspoon pepper

1/3 cup grated Parmesan cheese 3/4 cup biscuit mix

1 1/2 cups milk

Sprinkle zucchini, tomato and celery in a greased 10 inch pie plate. Top with cheese. Beat remaining ingredients until smooth. Pour over vegetables in pie plate. Bake until brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.

Meats and Main Dishes

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Turkey Broccoli Stir Fry

1 pound boneless turkey thigh meat 3 tablespoons cornstarch

2 tablespoons vegetable oil 1 large onion, coarsely chopped

1 green pepper, sliced 2 carrots, slice diagonally

3 stalks celery, sliced diagonally 2 cloves garlic, minced

2 tablespoons fresh ginger, grated 1/4 cup soy sauce

1 teaspoon hoisin sauce 1/2 cup water

Slice turkey into small pieces and dredge in cornstarch.

Heat oil in wok or heavy skillet. Fry turkey quickly and drain on paper towels. Add remaining ingredients, one at a time in order listed. Stir fry until carrots are crisp/ tender. Return turkey to pan. Serve over rice or noodles.

Sweet and Sour Turkey Stir Fry

1 pound boneless turkey thigh meat 3 tablespoons cornstarch

3 tablespoons vegetable oil 1 medium onion, sliced

1 green pepper, seeded and sliced 2 carrots sliced diagonally

1 tablespoon fresh ginger, grated 1/4 cup vinegar

1 cup pineapple juice 2 tablespoons soy sauce

1 16 ounce can pineapple chunks 1 tablespoon honey

Slice turkey and dredge in cornstarch. In a wok or heavy skillet, heat hoil until very hot. Fry turkey until crispy. Drain on paper towels.

Add vegetables, one at a time in order listed. Cook for 5 minutes after adding carrots.

Add remaining ingredients and cook until sauce thickens and carrots are tender but still crisp. Return turkey to pan and stir to combine. Serve over rice or noodles.

Meat Loaf

2 pounds ground beef 1 medium onion, chopped

1 teaspoon garlic powder 1/4 cup catsup

1 cup rolled oats 1 egg, beaten

1/2 cup soft bread crumbs 1 tablespoon soy sauce

Combine all ingredients together. Form into loaf and place in pan. Cover with foil. Let stand 15 minutes.

Preheat oven to 350 degrees. Bake meat loaf 1 1/2 hours. Let stand 10 minutes before slicing.

Grilled Turkey Thigh Meat

3 pounds boneless turkey thigh meat 2 cups pineapple juice

1/4 cup soy sauce 1 tablespoon garlic powder

1 tablespoon onion powder 1 teaspoon ground ginger

1/4 cup lemon juice 1 teaspoon chili powder

1/4 teaspoon paprika 1/4 cup honey

Slice turkey into 1/4 pound slices. Combine remaining ingredients except honey. Pour over turkey slices and marinate at least 1 hour in refrigerator.

Drain extra marinade and place turkey on preheated, oiled grill. Combine honey with remaining marinade and use as a basting sauce for turkey as it cooks.

Oven Fried Chicken

2 medium frying chickens, cut up 2 cups cornmeal

2 cups soft bread crumbs 1 teaspoon poultry seasoning

1/2 teaspoon garlic powder 1 teaspoon onion powder

1/2 teaspoon salt 2 eggs

1 cup milk

Preheat oven to 375 degrees.

Combine dry ingredients. Beat eggs and milk together.

Dip chicken in egg mixture and then in breadcrumbs. Repeat a second time. Place on greased baking sheets. Bake in preheated oven for 1 1/2 hours, turning chicken halfway through cooking time.

Swiss Steak

2 pounds boneless round steak 3 tablespoons flour

2 tablespoons vegetable oil 1 medium onion, chopped

2 cans tomatoes 1 green pepper, chopped

2 cups V - 8 juice

Dredge steak in flour and brown in heavy skillet. Add remaining ingredients and cook until beef is tender. Salt and pepper to taste.

Spicy Pork Chops

2 pounds pork chops 1 cup whole wheat flour

1/2 cup cornmeal 1/8 teaspoon poultry seasoning

1/4 teaspoon salt 1/8 teaspoon paprika

1/4 teaspoon chili powder dash pepper

1 egg 1 cup milk

Combine dry ingredients thoroughly. Beat egg and milk together.

Dip pork chops first in egg mixture, then in flour, then in egg and flour a second time. Heat a heavy skillet with 3 tablespoons oil. Brown chops on each side over medium heat, then lower heat and cook 7-8 minutes longer.

Corn Bread Casserole

Corn Bread

2 cups buttermilk 2 tablespoons vegetable oil

2 cups yellow cornmeal 1 cup flour

4 tablespoons sugar 1 teaspoon baking soda

1/8 teaspoon salt

Beat all ingredients well together. Put into a greased 9 x 13 inch cake pan. Bake in a preheated 350 degree oven for 25 minutes.

Topping

1 pound ground beef 1 medium onion, chopped

1/2 green pepper, seeded and chopped 1 clove garlic, minced

1 12 ounce can tomato sauce 1/2 teaspoon chili pepper

1 can tomatoes dash red pepper sauce

1/2 cup Parmesan cheese 1 cup cheddar cheese, shredded

Brown ground beef with onion. Add green pepper and garlic, cook until soft. Add tomatoes and simmer ten minutes. Add remaining ingredients, except for cheeses. Simmer uncovered for 15 minutes.

Pour sauce over baked corn bread. Top with cheese. Cover with foil and bake for 25 minutes in a 325 degree oven.

Hamburger Casserole

1 pound ground beef 1 small onion, chopped

1 teaspoon garlic salt 1 cup sour cream

pinch of pepper 8 ounces cream cheese

2 (8 ounce) cans tomato sauce 8 ounces spinach noodles, cooked

1/2 cup cheddar cheese, shredded

Brown beef in skillet. Add garlic salt, pepper and tomato sauce.

Preheat oven to 350 degrees.

Mix the onion, sour cream and cream cheese. Layer 1/3 cooked noodles in a 2 quart casserole, then 1/3 of the hamburger mixture. Repeat layers two more times and top with shredded cheese. Bake uncovered about twenty minutes or until bubbly.

Macaroni and Cheese Surprise

2 cups uncooked macaroni salt and pepper to taste

1 large can evaporated milk 1 pound pork sausage

1 cup cheddar cheese chunks 4 tablespoons margarine

Cook macaroni according to directions on package. Place in a large casserole dish. Fry pork sausage using a teaspoon to drop spoonfuls into fry pan.

Drain well and add to macaroni. Add cheese chunks, margarine, salt and pepper. Pour canned milk over mixture.

Bake in a preheated 400 degree oven for 35 minutes. Allow to stand for 10 minutes before serving.

Turkey Tenderloins

1 1/2 pound turkey tenderloins 1 envelope dry onion soup mix

1 can cream of mushroom soup 1/2 cup dry white wine

Slice the turkey in 1/4 pound servings. Place in a single layer in a flat baking pan. Mix together onion soup mix, cream of mushroom soup and wine.

Pour over turkey, covering meat completely. Place uncovered in a 350 degree oven for 1 hour or until turkey is tender.

Cantonese Chicken

1 pound chicken breasts, cut into chunks 1 can sliced mushrooms

1 package (6 ounce) Chinese pea pods 1 cup celery, cut diagonally

1 can water chestnuts 1/2 cup peanut oil

1 green pepper, seeded and chopped 2 teaspoon salt

1 can pimentos 1/2 teaspoon black pepper

1/2 teaspoon garlic salt 2 cups water

2 chicken bouillon cubes 3 tablespoons cornstarch

In a wok or heavy skillet, heat oil and stir fry chicken 5 minutes. Add celery, cook 2 minutes. Add remaining vegetables 1 at a time stir frying continuously.

Make stock by combining bouillon cube, water and cornstarch. Add to pan with chicken and vegetable. Cook until it thickens. Put into serving dish and sprinkle with toasted almonds. Serve over fried rice or noodles.

Pork Chops and Potatoes

4 pork chops 4 tablespoons margarine

4 tablespoons flour 1 teaspoon salt

1/4 teaspoon pepper 1 teaspoon prepared mustard

1/2 teaspoon paprika 1/2 teaspoon thyme

1/2 teaspoon Worcestershire sauce 1 1/2 cups milk

4 medium potatoes 1/2 cup chopped onion

Brown the pork chops on both sides.

Melt the margarine in a saucepan. Add the flour and blend well. Add the salt, pepper, mustard, paprika, thyme and Worcestershire sauce. Stir in the milk gradually, stirring continuously until thickened.

Slice the potatoes . Place alternate layers of potatoes, cream sauce and onion in a greased casserole. Place the browned pork chops on top.

Cover and bake in a preheated 350 degree oven for 1 1/2 hours or until the potatoes are tender. Remove the cover and bake about 15 minutes longer to crisp the chops.

Country Fried Steaks

1 1/2 pounds round steak 1 beaten egg

1 teaspoon salt dash of pepper

1/2 cup fine bread crumbs 1/4 cup whole wheat flour

3 tablespoons vegetable oil 2 tablespoons flour

1 1/2 cups hot water

Mix whole wheat flour and bread crumbs.

Pound out steak thinly. Dip in beaten egg to which salt and pepper has been added. Dip into bread crumb mixture. Shake off excess and allow 5 minutes for crumb mixture to set.

Heat oil in a heavy skillet. Brown steaks on both sides and remove from pan. Stir 2 tablespoons flour into the fat still left in the pan. Gradually add the water and mix until smooth. Return meat to gravy, cover and cook over low heat until meat is tender.

Upside Down Hamburger Pie

1/2 pound ground beef 3/4 cup chopped onion

3/4 cup chopped celery 1/4 cup green pepper, chopped

1 can condensed tomato soup 1teaspoon barbecue sauce

1/2 teaspoon salt dash pepper

Topping

1 cup biscuit mix 2/3 cup milk

1 tablespoon parsley, chopped 1/2 teaspoon celery seed

Combine first set of ingredients. Cook in a skillet until done.

Make biscuit with milk, parsley and celery seed. Top meat mixture with biscuits and bake in a preheated 450 degree oven for 15 minutes.

Seven Layer Casserole

1 cup raw brown rice 1/2 medium onion, chopped

1 can whole kernel corn 1 pound hamburger

1 can tomato soup with 1/2 cup water 1/2 green pepper, seeded and chopped

1 can tomato sauce (15 ounce) with 1/4 cup water

4 strips bacon, uncooked

Layer ingredients in oven proof dish in the following order: rice, corn, tomato soup, onion, green pepper, hamburger and tomato sauce. Top with strips of uncooked bacon. Cover and bake in a preheated 350 degree oven for 1 hour. Uncover and bake 1/2 hour longer.

South of the Border Casserole

1 pound ground beef 1 can whole kernel corn

1 tablespoon onion flake 4 ounces sharp cheddar cheese

1/2 green pepper, chopped fine 1 can chili beans (15 ounce)

1 can tomato soup 1 package corn muffin mix.

In a large skillet cook ground beef, onion and green pepper. Stir in chili beans, tomato soup and corn. Shred cheese and add to beef mixture.

Prepare muffin mix according to directions on package. Spoon half of the batter in diagonal bands across the top of casserole. Use the rest of the batter in muffin cups. Bake in a preheated 400 degree oven for 15 minutes.

Poor Man’s Steak

3 pounds ground beef 1 cup milk

1 cup soft bread crumbs 1 teaspoon salt

1 medium onion, chopped dash pepper

1 can cream of mushroom soup

Combine all ingredients except soup. Pat in 15 1/2 x 10 1/2 jelly roll pan. Refrigerate overnight. Cut into serving sized pieces.

Brown meat squares on each size and place in Dutch oven. Add soup and bake covered in a preheated 350 degree oven for 1 hour.

Salisbury Steak with Mushroom Gravy

1/4 cup onion, chopped 1/4 cup celery, chopped

1/4 cup green pepper, chopped 2 tablespoons margarine

2 pounds ground beef 1/2 pound turkey sausage

1 cup bread crumbs 1 tablespoon parsley, minced

3 eggs, beaten

Brown onion, celery and green pepper in margarine until golden. Combine ground beef and sausage with other ingredients. Add onion mixture. Mold into thick patties. Place in a well greased baking dish.

Bake in a preheated 350 degree oven for 1 hour. Drain excess fat.

Mushroom Gravy

2 tablespoons flour 2 tablespoons drippings

2 cup beef broth 4 ounce can mushroom slices

1 teaspoon soy sauce pepper to taste

Combine flour and drippings. Cook and stir for 5 minutes. Add beef broth and juice from mushrooms. Continue to cook until sauce thickens. Add sliced mushrooms and soy sauce. Add pepper to taste. Pour over hot steaks.

Pepper Steak

2 pounds beef sirloin tip 1/2 cup butter

1/2 cup chopped onion 1 green pepper, sliced

1 cup tomatoes, diced 1 beef bouillon cube

1 tablespoon cornstarch 3 tablespoons soy sauce

1/4 cup water 1 teaspoon sugar

1 teaspoon salt

Cut beef into 2 inch by 1/8 inch strips. Melt butter in heavy skillet. Add beef, sprinkle with garlic powder and cook over medium heat until brown.

Remove meat, add green pepper and onion to skillet. Sauté for two minutes. Return meat to skillet along with tomatoes and bouillon cube, simmer for 5 minutes. Blend together the cornstarch, water, soy sauce, sugar and salt. Stir into meat mixture and cool until thickened. Serve at once over cooked rice.

Taco Rice Skillet

1 pound ground beef 1 cup rice

1 medium onion, chopped 1 package taco seasoning

1 16 ounce diced can tomatoes 1 cup shredded cheese

2 cups shredded cheese

Brown beef with onion, drain off fat. Drain tomatoes, reserving juice. Add water to tomato juice to make 3 cups. Add rice and tomato juice to beef. Simmer 1/2 hour.

Add tomatoes and seasoning. Simmer 25 minutes, stirring occasionally. Arrange lettuce on a platter. Put beef mixture in center and top with cheese.

Grilled Catfish

6 cleaned catfish 1/2 cup lemon juice

2 tablespoons Worcestershire sauce 1/2 cup butter, melted

1 teaspoon prepared mustard dash hot pepper sauce

1 teaspoon salt 1 teaspoon paprika

1 teaspoon pepper

Combine all ingredients, except fish, to make a basting sauce. Place fish on preheated grill that has been brushed with oil. Cook over low heat, basting frequently with sauce.

Cook for 15 minutes on one side. Turn and cook for 10 minutes , basting often.

Ham Casserole

2 cups cooked potatoes 1 small onion, grated

1 cup corn 1 can cream of mushroom soup

1/2 cup milk salt and pepper to taste

Arrange potatoes, ham, corn and onion in layers in a greased baking dish. Mix soup with milk and pour over vegetables.

Bake in a preheated 375 degree oven for 405 minutes or until bubbly. Cool 5 minutes before serving.

Spanish Rice

4 slices bacon 2 cans tomato soup

1 large onion, chopped 1/2 cup rice

1/2 green pepper, seeded and chopped 2 whole cloves

1 bay leaf

Cut bacon into small pieces. Fry until crisp, remove from pan to drain on paper towels. Cook onion and peppers in bacon grease until golden.

Add remaining ingredients. Cook, covered, over low heat for 50 minutes, stirring occasionally. Remove cloves and bay leaf. Sprinkle with crumbled bacon.

Jambalaya

1 cup celery, chopped 1 green pepper, seeded and chopped

1 large onion, chopped 1 cup ham, diced

1 large can tomatoes 1 can corn

1 pound okra, sliced 1 clove garlic, minced

1/8 teaspoon hot pepper sauce salt and pepper to taste

1 pound raw shrimp, cleaned

Heat 2 tablespoons bacon grease or oil in a large skillet. Sauté celery, green pepper, onion, garlic and diced ham until vegetables begin to soften. Add tomatoes, corn and okra. Add seasonings and simmer 1/2 hour.

Just before serving, bring to a boil and add shrimp. Reduce heat and cook until shrimp begins to turn pink. Serve over rice.

Chow Mein

2 pounds lean pork, cut into small pieces 2 large onions, chopped

2 cups mushrooms, sliced 2 stalks celery, chopped

2 tablespoons cornstarch 1/2 cup vegetable oil

2 slices bacon 1 tablespoon Worcestershire sauce

1 cup warm water

Heat oil in wok or large frying pan. Brown meat in oil. Mix the cornstarch with water. Add remaining ingredients to meat.. Cook over low heat until meat is done and sauce thickened. Serve with cooked noodles and season with soy sauce.

Baked Ham

1 large ham 2 tablespoons prepared mustard

3 tablespoons pineapple juice 3/4 cup brown sugar

1/4 teaspoon chili powder pineapple slices (optional)

Cook ham 15 minutes per pound. During last 45 minutes, remove from oven and score fat with s sharp knife. Make a paste with the mustard, pineapple juice, brown sugar and chili powder. Spread on ham.

Top with pineapple slices if desired. Return to oven and finish cooking. Serve with biscuits, mashed potatoes and ham gravy.

Ham Gravy

1 cup ham drippings 5 tablespoon flour

2 cups milk 1 cup water

ground white pepper

Mix drippings with flour. Cook until flour starts to color. Add liquids and mix well. Cook over medium heat, stirring often. Season with white pepper and cook until thickened.

Swedish Meatballs

1 1/2 pounds ground beef 1/2 cup milk

1 medium onion, chopped 1 cup dry bread crumbs

2 eggs 1/4 teaspoon pepper

1 tablespoon brown sugar 3/4 teaspoon salt

1/4 teaspoon nutmeg (optional) 1 cup milk

1 can cream of mushroom soup

Mix together ground beef, onion, milk,, bread crumbs, eggs, brown sugar, nutmeg, salt and pepper. Shape into balls, roll in flour and brown in a heavy skillet.

Place meatballs in a baking dish. Mix soup with milk and pour over the meatballs. Bake in a preheated 350 degree oven for 30 minutes.

Hodge Podge

1 1/2 pounds ground beef 1 30 ounce can pork-n-beans

3/4 cup chopped onion 1 1/2 cup chopped celery

1 clove garlic, minced 1 tablespoon Worcestershire sauce

1 can condensed vegetable soup 1/2 teaspoon dried oregano

2 cups egg noodles 4 cups water

Brown beef, onion and garlic in a large saucepan. Stir in the soup, pork-n-beans, celery, Worcestershire sauce, oregano and water. Simmer covered for 20 minutes. Add egg noodles and simmer for 15 minutes longer.

Lasagna

1 1/2 pound ground beef 1 medium onion, chopped

2 cloves garlic, minced 4 large tomatoes, peeled and chopped

1/2 green pepper, seeded and chopped 8 ounce can tomato paste

1/2 teaspoon salt 2 teaspoon Italian seasoning

1 pound lasagna noodles 1 pound mozzarella cheese

1 pound ricotta or dry cottage cheese 1/2 pound Parmesan cheese

Brown the ground beef with onion and garlic. Add green pepper and chopped tomatoes. Simmer 10 minutes and add tomato paste, salt and Italian seasoning. Add enough water to make a thick sauce.

Cook lasagna noodles according to the directions on package. Drain and rinse.

In a 9 x 13 inch pan layer noodles, sauce and ricotta cheese. Top with grated Parmesan and sliced mozzarella cheese.

Preheat oven to 375 degrees. Cover pan with aluminum foil and cook in preheated oven for 35 minutes. Uncover and cook for 15 minutes longer, until cheeses start to bubble. Allow to stand 5 minutes before serving.

Hamburger Stroganoff

1 1/2 cup ground beef 1/2 cup chopped onions

1/2 cup chopped celery 1/2 cup milk

1 can cream of mushroom soup 1 pound egg noodles

Brown ground beef with onions. Add celery and cook 5 minutes. Add milk and cream of mushroom soup. Simmer 5 minutes. Add pepper to taste.

Prepare egg noodles according to directions on package. Drain and combine with ground beef mixture.