Directions

Heat oven to 375℉. Place sliced apples in greased 8 inch square pan or 1 ½ quart baking dish. Blend remaining ingredients until mixture is crumbly. Spread over apples. Bake 30 to 35 minutes, or until apples are tender and topping is golden brown. Serve warm with cream or ice cream.

Variations

Peach crisp

Use 1 can (1 pound, 13 ounces) sliced peaches, drained, in place of apples. Use ⅔ cup sugar.

Cherry crisp

Use 1 can cherry pie filling in place of apples. Use ⅔ cup sugar.

Pineapple crisp

Use 2 cans (12 ounce each) pineapple tidbits, drained, or 2 cans (1 pound, 4 ounce each) crushed pineapple in place of apples. Use ⅔ cup sugar.

Apricot crisp

Use 2 cans (1 pound each) apricots, drained, in place of apples. Use ⅔ cup sugar.

Directions

Melt butter in a chafing dish. Add brown sugar and blend well. Add banana and sauté. Sprinkle with cinnamon. Pour over banana liqueur and rum and ignite, basting banana with flaming liquid. Serve when flame dies out.

Directions

Blend

Directions

Follow baking instructions on box.

Frosting

• 5 tablespoons butter
• ⅓ cup evaporated milk
• 1 cup sugar

Directions

Boil 1 minute and remove from heat. Add 1 cup chocolate chips and pour over cake while the cake is hot on jelly roll pan.

Directions

Mix ingredients together with coffee.

Directions

Combine cocoa and sugar in small saucepan; blend in evaporated milk. Add butter and salt. Cook and stir constantly until mixture just begins to boil. Remove from heat; add vanilla. Serve warm over ice cream or other deserts.

Makes about 2 cups sauce.

Directions

Beat egg until frothy; beat in sugar and butter. Cream until light and fluffy. Add sour cream and vanilla; blend well. Sift dry ingredients together; add to sour cream mixture. Pour into a greased 8 inch square pan. Sprinkle with Topping.

Brown Sugar Topping: 1/2 cup brown sugar, 2 tablespoons flour, 1/2 teaspoon cinnamon and 2 tablespoons softened butter. Mix until crumbly.

Bake at 375℉ for 25 or 30 minutes or until cake tests done with a toothpick.

Directions

Melt shortening in a 3 or 4 quart saucepan over low heat. Remove from heat, let cool. Add sugar, molasses, and egg, beat well. Sift together flour, baking soda, cloves, ginger, cinnamon, and salt. Add to first mixture. Mix well and chill. Form 1 inch balls, roll in sugar, and place on greased cookie sheets two inches apart. Bake in 375℉ oven for 8-10 minutes.

Directions

Cream butter or margarine in medium bowl with electric mixer. Add sugar and beat well. Thoroughly blend in egg, then add vanilla and almond extract.

Mix together flour, baking soda and cream of tartar in separate small bowl, then beat into creamed butter mixture and blend well. Form this dough into a ball and wrap in plastic wrap. Chill in refrigerator about 3 hours so dough will be firm enough to roll easily.

Lightly grease several baking sheets. Gather 1 or 2 small, very clean paint-brushes, and make cookie paint as follows: Pour 1 tablespoon evaporated milk into each of several small bowls or into sections of a muffin tin. Tint each with a different color of liquid or paste food coloring (past will give a more vibrant color).

Preheat oven to 375 degrees. Arrange some cooling racks on counter. Divide chilled dough into thirds and work with 1 section at a time, leaving remainder wrapped in refrigerator. Lightly flour counter or board and flour rolling pin. Roll out dough about ¼ inch thick, then cut into shapes with cookie cutters of your choice.

Using a spatula or metal pancake turner, carefully lift cookies and place on prepared baking sheets. Using brush, paint bright designs on unbaked cookies with milk and food coloring mixtures. If possible, place baking sheets in refrigerator for a few minutes to make cookies firm. Bake in preheated oven about 7 to 8 minutes, or until cookies are very lightly browned. Using pancake turner, transfer baked cookies to cooling racks to become crisp. Let cookies cool completely. Store cookies in a tin or plastic box with waxed paper between layers for protection.

Directions

Heat oven to 375℉. Remove wrappers from chocolates. Stir cookie mix, oil, water and egg in medium bowl until soft dough forms. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

Directions

Mix sugar and melted fat. Add well beaten eggs. Add flour which has been sifted with salt, baking soda, and spices. Add the chopped nuts and ground raisins which have been dredged with some of the measured flour. Shape in rolls. Roll in waxed paper and store in refrigerator over night. Slice off and bake in a moderate oven (375℉) about 10 minutes.

Directions

Preheat oven to 400, mix shortening, sugar, eggs. Mix dry ingredients and sift. Mix wet and dry. Form balls the size of small walnuts.

Mix together 2 tablespoons sugar and 2 teaspoons cinnamon. Roll cookie balls in sugar mix.

Place 2 inches apart on an ungreased baking sheet. Bake 8-10 minutes.

Directions

Mix dry ingredients very well with slotted spoon in 8x8 cake pan. Make 3 holes and add liquids and mix until well combined. Bake 350 degrees 20-25 minutes.

Frost with DeEtta's Chocolate Frosting recipe.

Directions

Sift dry ingredients; add liquid and nuts.

Topping

• ½ cup sugar
• ½ cup brown sugar
• 5 tablespoons cocoa

Dissolve in 1 cup hot water. Pour over the cake mixture which has been put in 8x8 pan. Bake 350℉ until cake is on top and toothpick comes out dry. About 30 minutes.

Directions

Prepare fruit and add to boiling water in saucepan; simmer until nearly tender. Stir in sugar and salt--also, if desired, lemon juice, grated lemon rind, and spice. Cook until fruit is tender.

Approximate Cooking Times

Apples

15 to 20 minutes

Peaches

about 10 minutes

Pears

about 15 minutes

Plums

20 to 25 minutes

Rhubarb

10 to 15 minutes

Directions

Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to rehydrate fruit.

Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)

Heat oven to 325℉.

Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again. [took 75 minutes, but opened the oven multiple times starting at 50 minutes – suggest not checking for 1 hour]

Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.

When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.

Directions

Follow instructions on box and try the variations below:

3 ounces lime Jell-O fixed with 1 can drained pears

3 ounces red Jell-O fixed with 1 can of fruit cocktail and chopped oranges. Top with small marshmallows

3 ounces dark cherry Jell-O with 1 can drained sweet cherries. When set, top with one carton dark cherry yogurt

3 ounces orange Jell-O with 1 can mandarin oranges

Directions

Combine ingredients. Roll into balls and chill.

Roll out flat and cook on hot grill.

Directions

Combine flour and salt in mixing bowl.

With pastry blender or 2 knives, cut in shortening until little balls about the size of peas are formed.

Sprinkle water onto flour, one tbsp at a time. Mix lightly with fork until all flour is moistened.

Gather dough together with fingers so it cleans the bowl. Press firmly into a ball. (Divide dough for two-crust pie into 2 equal balls)

Flatten with hand on lightly floured cloth-covered board. Roll out ⅛” thick with stocknet-covered board. Roll lightly in all directions, keeping edge of pastry round. Pinch broken edges together immediately.

Make sure that pastry is 1” larger all around than inverted pie pan to allow for depth of pie pan.

Fold pastry in half, and carefully transfer to pan. Ease pastry into pan. Be careful not to stretch it; stretching causes shrinkage.

Directions

Prepare and roll out pastry. Line a 9-inch pie plate with half of the pastry; trim pastry to edge of pie plate. If apples lack tartness, sprinkle with the 1 tablespoon lemon juice. In mixing bowl combine sugar, flour, cinnamon, and nutmeg. (For a very juicy pie, omit the flour.) Add sugar mixture to the sliced apples; toss to mix. Fill pastry-lined pie plate with apple mixture; dot with butter or margarine. Cut slits in top crust for escape of steam; place pastry atop filling. Seal and flute edge. Sprinkle some sugar atop, if desired. To prevent overbrowing, cover edge of the pie with foil. Bake in 375 degree oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or till crust is golden. Cool pie on rack. Serve with vanilla ice cream, if desired.

Directions

Prepare and roll out pastry. Line a 9-inch pie plate with half of the pastry; trim pastry to edge of pie plate. In mixing bowl combine blueberries, sugar, flour, lemon peel, and dash salt. Turn blueberry mixture into pastry-lined pie plate. Drizzle with lemon juice and dot with butter. Cut slits in top crust; place atop filling. Seal and flute edge. To prevent overbrowning, cover edge of pie with foil. Bake in 375 degree oven for 20 minutes. Remove foil and bake for 20 to 25 minutes longer or till crust is golden. Cool pie on rack before serving.

Directions

Combine tapioca and sugar. Stir in cherries and let set 15 minutes. Add rest of ingredients. Cover with top crust. Bake ~40 minutes at 400 degrees.

Directions

400 degrees 40-45 minutes.

Top crust with strips

Directions

Combine in given order and mix well.

Pour into unbaked pie shell.

Bake 10 minutes at 425 degrees; turn oven down to 350 degrees until knife tests clean (50-60 minutes)

Directions

Beat egg white in medium bowl with mixer on high speed until foamy. Gradually beat in 3 tablespoons sugar until soft peaks form.

Mix tapioca, milk, egg yolk, and remaining sugar in medium saucepan. Let stand 5 minutes.

Bring to full boil on medium heat, stirring constantly. Remove from heat. Add egg white mixture; stir until blended. Stir in vanilla.

Cool 20 minutes, stir. Serve warm or chilled. Keep refrigerated.

Directions

Cut tenderloin into 1” pieces. Flatten slightly with heel of hand. Heat 1 tablespoon butter in large skillet over medium-high heat. Brown medallions, about 2 minutes on each side. Add remaining ingredients to skillet with remaining butter. Cover and simmer for 3-4 minutes. Remove medallions to serving platter, spoon sauce over.

Directions

Preheat oven to 375 degrees. Combine oregano, pepperoncini, and tomatoes in a saucepan and cook for 12 minutes until slightly thick. Combine and mix ½ cup provolone, feta, cream cheese, black pepper, artichokes, spinach, and garlic. Spoon or pipe ~ 2 tablespoons cheese mixture into each pasta shell. Place shells in greased 13 x 9 inch baking dish and spoon tomato mixture over shells. Sprinkle with remaining ½ cup provolone and bake for 25 minutes until heated through and cheese is melted.

Directions

Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers. Combine the ingredients for the rub in a small bowl and whisk to mix. Rub two thirds of this mixture over the ribs on both sides, then transfer the ribs to a roasting pan. Cover and let marinate, in the refrigerator, 4 to 8 hours.

Set up the grill for indirect grilling, place a large drip pan in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place the wood chips in the smoker box and preheat the grill to high; when smoke appears, reduce the heat to medium.

When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Arrange the ribs on the hot grate over the drip pan. Cover the grill and smoke-cook the ribs for 1 hour.

Directions

Sauté onions in butter for 10 minutes. Add mushrooms, cover and continue cooking for 5 minutes. Remove onions and mushrooms to a bowl. Brown meat in the same skillet over low heat, then blend in flower with the fat left in the pan. Add seasonings, onions and mushrooms, tomato paste, consume, and white wine. Simmer gently for 1 hour until meat is tender.

Just before serving, stir in sour cream and sherry. Heat, but do not let boil. Serve on rice or broad noodles.

Directions

Cook noodles al dente, about 5 minutes. Steam broccoli until tender, 3 to 5 minutes.

Heat olive oil over medium-high heat and add walnuts. Sauté about 1 minute. Combine noodles and broccoli. Add walnut-oil mixture and toss well. Add citrus juices, zest, and pepper and toss well again.

Optional: Add ½ cup diced smoked turkey, low-fat chicken sausage or seasoned tofu.

Directions

Preheat oven to 450 degrees. Place flour in bowl, and beaten egg +water in second bowl. Mix panko, salt, and pepper in third bowl. Dip eggplant in flour, then, egg, then panko. Place on drying racks on baking sheet, 12 minutes per side. Saute onion and garlic, cool a bit, add cheeses and herbs. Make sandwiches with cheese and onion filling. Bake 15 additional minutes. Drizzle with molasses.

Directions

Place layers of vegetables in the order given in CROCK-POT. Season each layer with salt and pepper. Put the lightly browned ground beef on top of the celery. Mix in the tomato soup with the water and pour into CROCK-POT. Cover and set on Low 6 to 8 hours. (High: 2 to 4 hours, stirring occasionally).

Directions

Combine soy sauce and salad dressing to make marinade. Reserve a small amount of marinade for basting. Marinate the chicken breasts for 2-4 hours. Grill chicken for about 5-6 minutes per side or until cooked. Baste periodically while grilling. Let chicken rest 5-10 minutes before slicing into strips. Serve with grilled peppers and onions on warm flour tortillas. Additional toppings as desired include sour cream, shredded cheese, diced tomatoes.

Directions

Place breasts between two sheets and pound until ¼-inch thick. Shake and coat with flour mixture.

Heat butter and oil. Sauté a few at a time, 2 to 3 minutes per side; drain and keep warm.

Drain all but 2 tablespoons fat. Stir in madeira. Add lemon juice. Return chicken and heat until sauce thickens. Add lemon slices and capers.

Directions

Brown meat, onions, bell pepper and garlic. 5 minutes. Add all remaining except beans for 1 ½ hours. Add beans for another ½ hour.

Directions

Butter pan, add 1 ounce batter, cook for 10 seconds, flip to cook other side.

Serve with thawed and microwaved frozen strawberries and freshly made whipped cream. Megan gets butter and sugar, though.

Directions

Spray a coffee mug with Pam. Crack egg into the mug. Beat egg and microwave 1 minute. Good for dogs and young children.

Directions

Beat eggs milk, sugar, cinnamon, and vanilla in a bowl. Soak bread in egg mixture until saturated. Fry in oil until browned, 5 minutes a side. Serve buttered, with real maple syrup and a sprinkle of powdered sugar.

Directions

Batter: Combine first six ingredients in mixing bowl and blend until smooth. Add melted butter, vanilla and nutmeg, and blend thoroughly. Let stand 30 minutes or in refrigerator all night.

Position rack in oven center and preheat to 425 degrees. Melt butter in 10-inch ovenproof skillet, brushing butter up sides of pan. Remove from heat. Combine sugar, cinnamon and nutmeg. Sprinkle 1/2 of it over butter in skillet. Spread apple slices evenly over butter. Sprikle remaining sugar mixture over apples. Place skillet over medium-high heat until it bubbles. Transfer to oven and bake 15 minutes. Reduce heat to 375 degrees and bake an additional 10 minutes. Slide onto platter, cut in wedges and serve.

Directions

To prepare pot stickers, combine first 10 ingredients in a food processor; pulse 4 times or until coarsely chopped. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 ½ teaspoons shrimp mixture into center of each wrapper. Moisten edges of dough with water. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch. Heat 1 ½ teaspoons canola oil in a large nonstick skillet over medium-high heat. Add 12 pot stickers to pan; cook 2 minutes or until bottoms are golden brown. Slowly add ½ cup water to pan; cover and cook 4 minutes. Uncover and cook 3 minutes or until liquid evaporates. Repeat procedure with remaining 1 ½ teaspoons canola oil, 12 pot stickers, and ½ cup water. To prepare sauce, combine ¼ cup water and next 5 ingredients (through sugar) in a small bowl, stirring with a whisk. Serve sauce with pot stickers. Garnish with chopped green onions, if desired.

Directions

Brown ground beef with onions. Boil macaroni and drain. Add 1 can chopped tomatoes, 1 can tomato sauce, and extra tomato juice to desired consistency.

Directions

Make into 15 balls and place on cookie sheet. For the topping mix brown sugar and mustard. As the meat starts to make the juice, mix it with the liquid with topping and pour over balls several times. Bake about 1 hour at 350 degrees.

Directions

Ask R.G. (he's the expert). Soak it in water. Scrub the mold off with a stiff brush. Brine it in Coke (optional). Cook it. Glaze it. Eat it.

Directions

Saute onion 5 minutes in fats. Add protein for 5 mintues. Add 4 cups water, potato, carrots. Cook for 1 hour. Add curry and salt, cook for 15 minutes. Serve over rice immediately.

Directions

Preheat oven to 350 degrees. Brown ground beef and boil noodles. Mix beef, tomato paste + sauce, onion, garlic and italian spices. Add water for desired consistency. Layer in two quart pan, sauce, noodles, cheese *pineapple*, etc. End with cheese. Bake until cheese is melted ~45 minutes.

Directions

Apparently just mix it all up and heat and serve on buns.

Directions

Combine ground beef, egg, and oatmeal. Roll into walnut-sized balls and bake for 20 minutes at 350. In soup pan, add water with boullion, cabbage, spaghetti sauce, and meatballs. Simmer for 1 hour.

Directions

Add buttermilk to eggs; blend well. Stir in dry ingredients. Blend in butter. Rest 10 minutes. Pour batter onto hot greased griddle. Bake until edges are cooked; turn and bake other side.

Directions

In 12-inch skillet, heat 2 tablespoons corn oil over medium-high heat. Add cabbage, red pepper, and snow peas; stir fry 3 minutes or until tender-crisp. Remove. Add remaining 2 tablespoons corn oil to skillet. Add garlic and ginger; sauté 30 seconds. Add pork; stir fry 2 minutes or until no longer pink. Add soy sauce, sherry, vinegar, and hot pepper sauce. Stirring constantly, bring to a boil. Reduce heat and simmer 1 minute. Remove from heat. Add pasta and vegetable; toss to coat.

Directions

Preheat oven to 400℉. Place butter in 9-inch glass pie pan and melt in oven. In blender combine milk, flour, eggs, sugar, salt, and vanilla and process until smooth. Remove pie pan from oven and increase oven temp to 425℉. Pour batter into pie pan and bake 20 minutes. Reduce to 325℉ and bake 8 minutes. Invert on serving plate, sprinkle with powdered sugar, serve with fresh berries and syrup.

Directions

Preheat pizza steel (or stone) in oven at 550 degrees for 1 hour. Meanwhile, divide pizza dough into three balls. Dust with flour and cover to rise until oven is ready.

Dust your work surface with flour. For each pizza, use a rolling pin to roll it out thin. Should be about 12-14 inches. Dust your pizza peel with corn meal and don't be shy about it. Transfer the dough onto the peel. Spread with sauce, Add half the cheese. Add the toppings. Add the remaining cheese. Give the peel a gentle shake to make sure pizza is not sticking to peel. Transfer to oven. Bakes very quickly, about 6 minutes.

Directions

Run hot water from the tap until good and hot. Stir in the teaspoon of sugar until dissolved. Stir in the yeast. Let proof for 10 minutes.

Meanwhile, add flour and salt to a food processor. Mix briefly. After the yeast is ready, pour it into the food processor and mix to kneed the dough for a full 60 seconds. Should form a nice ball.

Transfer to a bowl, pour olive oil over top and spin dough ball to cover entirely in oil. Cover with Glad Press'N Seal wrap. Ready to bake in about 3 hours.

Directions

The better tomatoes you buy, the better the sauce will taste. Combine all ingredients in a food processor. Blend until consistent.

Directions

Brown chops, season with salt and pepper. Place in a glass baking dish. Break bread in bowl, allowing 2 slices per chop. Add rest of ingredients and mix well. Place on mound on top of chops. Bake uncovered at 350℉ approximately 1 hour.

Directions

Press each slice to 1” medallions. Sprinkle surfaces with lemon pepper. Heat butter in skillet, cook tenderloins 3-4 minutes on each side. Remove to serving platter, keep warm. Add lemon juice, worcestershire sauce and mustard to skillet, cook stirring with pan juices, until heated through. Pour over medallions and sprinkle with parsley. Serve.

Directions

Coat redfish with flour. Sauté in clarified butter until done. Turn once. Place on serving platter. Add shrimp to skillet. Sauté until pink (2 or 3 minutes). Add worcestershire and hot sauce and swirl; remove from heat. Add lemon and whole butter; swirl until butter is incorporated into sauce. Spoon over fish and garnish with green onions. Serve with rice. Recipe from Coop’s Place in New Orleans.

Directions

Combine in saucepan bring to boil, remove from heat.

Place fish on foil-lined pan, coat with cooking spray.

Bake at 425 for 12 minutes.

Remove from oven. Preheat broiler.

Brush fish with sugar mixture, then broil from 3 inches from boiler for 3 minutes.

Directions

Soak skewers in water 10-15 minutes. Mix marinade ingredients together. Place all shish kabob ingredients in a large plastic bag with marinade. Marinate beef at least 1 hour (vegetables can be marinated separately for less time). Grill and serve.

Directions

In medium skillet, sauté onion, garlic, green pepper, and celery in butter about 5 minutes or until tender. Remove from heat; stir in tomato sauce, water, bay leaf, parsley, salt, and pepper. Simmer 10 minutes. Add additional water, if needed. Add shrimp. Bring mixture to a boil; cook covered over medium heat 5 minutes. Serve over fluffy white rice.

Directions

Crush garlic with salt into paste. Add butter and oil and heat. Add shrimp and fry gently, stirring often for 5-10 minutes or until done. Remove from heat; add lemon juice and garnish with parsley.

Directions

Beat dressing ingredients together. In a skillet lightly brown butter, add salmon and mushrooms. Saute 5 minutes. In a large bowl mix lettuce and cold vegetables and herbs. Add hot salmon and mushrooms. Pour dressing over salad, mix well, and serve at once.

Directions

Cook noodles, add tuna, olives, cheese and mix. Transfer to greased casserole dish. Blend eggs, milk, garlic salt, mustard and soup in sauce pan. Pour into casserole. Bake covered in 350 degree oven 45-60 minutes. Bake uncovered for last 15 minutes.

Directions

Sauce: Sauté onion and garlic in oil. Add Rotel and water (or tomato sauce), simmer for 30 minutes.

Filling: Mix filling together. Sauté tortillas in oil in skillet to soften. Place a spoonful of filling in warm tortilla, add to baking dish. Top with sauce.

Bake in 350 degree oven for 25-30 minutes

Directions

In 3 quart sauce pan combine water, bouillon, carrots, corn, peas, potatoes, onion, and parsley flakes. Bring to a boil. Turn down to a simmer and cook for 15 minutes or until vegetables are tender. Add soup and cheese. Simmer and stir until cheese is melted and smooth.

Directions

Combine in layers in 2 quart casserole. Bake, covered with foil, for 35-45 minutes. Uncover, top with crushed barbeque chips, and bake 5 more minutes.

Directions

Boil and pour over drained beets. Keep in fridge. Shake jar a few times. Tastes better in 2 to 3 days.

Directions

Cook in water until tender. Peel and slice beets in fruit jars.

Make syrup of 1 cup sugar, 1/2 cup dark vinegar, 1/2 cup water. Boil and pour over pickles and seal hot.

Triple it / make 6 quarts: 3 cups sugar, 1 1/2 cup vinegar, 1 1/2 cup water.

Do not put salt in when cooking beets (Very good)

Directions

Cut cucumbers and onions in thin slices, add salt. Let stand 2 hours. Drain. Bring all other ingredients to boiling point. Add cucumbers and onions. Boil until tender. Pack while hot in jars.

Directions

Let pickles work for at least 3 or 4 months before eating

Directions

Peel cucumber lengthwise leaving some small strips of peel. Slice into ¼ inch slices and add salt and cover with water. Let soak for 5-10 minutes. Drain. Cover in apple cider vinegar and serve.

Directions

Cut cucumbers lengthwise, thin strips (If seeds are very large, these aren’t so good). Cover with ice water 2 or 3 hours until real crisp (I use ice cubes, it is faster).

Peel 2 slices onion in quart jar, pack pickles in, put celery stalks in center, add ½ tsp mustard seed. Put little more onion on top.

Cover with boiling solution of 1 quart vinegar, 1 ½ cup sugar and ½ cup salt

(Maybe you will just want to make pints as it takes quite a few)

Directions

Bring vinegar, water and salt to a boil.

3 garlic cloves per jar. Fresh head of dill per jar. Add 4 peppercorns per jar.

Store in fridge

Directions

Slice cukes and onion, In each quart add: ⅔ t tumeric, celery seed, mustard seed

Store in fridge

Directions

Place 6 of the eggs into a large 2QT mason jar. Slice a habanero down the side twice and place on top. Repeat until all eggs and habaneros are in the jar.

In order, add the garlic, crushed red pepper, dried oregano, entire bottle of hot sauce, and pickled jalapeños sans liquid. Fill jar with white vinegar. Gently shake to mix ingredients.

Store in refrigerator. Shake gently daily, for 14 days. Enjoy with cheap American beer!

Directions

Place each half head of lettuce on individual plates cut side down so the lettuce forms a mound on the plate. Arrange the radishes and cucumber slices around each lettuce mound. Blend capers, dill, parsely, shallot, vinegar, salt and pepper in a blender, then stream in olive oil. Spoon dressing evenly over the salad.

Directions

Croutons: Bread, butter, garlic salt. Bake 350 degrees 7 minutes/side. Add parmesan cheese.

Directions

Make it up!

Directions

Toss together all salad ingredients except Romano cheese.

To make dressing, combine garlic, oregano, Worcestershire sauce, and egg yolk. Beat until smooth with a wire whisk. Add oil gradually, beating to form an emulsion. Stir in vinegar and lemon juice and season with salt and pepper. Add dressing to salad and toss well. Garnish with Romano cheese.

Directions

In a food processor or blender, mix all the ingredients except the bleu cheese. Crumble the blue cheese in. Dress your salad.

Directions

Mix and serve.

Directions

Drain the can of pork and beans. On the stove fry two stips of bacon, onion. Next put in yellow mustard, ketchup, brown sugar about 1 half cup. Secret ingredients bourbon, molasses and basil leaves. Marry the sauce to boiling. Then put in the can of beans. Heat to warm.

Directions

Mixed chopped vegetables. Set aside.

Mix remaining ingredients except water and cornstarch. Bring to a boil on medium heat. Add vegetables; return to boil. Simmer uncovered for 15 minutes. Spoon off any foam.

Mix water and cornstarch; stir into corn mixture. Cook 3 to 5 minutes on medium heat until mixture starts to thicken.

Ladle into 4 hot, sterilized pint jars. Cover with metal lids and screw on bands. Refrigerate up to 3 months.

Directions

Grind cranberries and orange wedges (with peels) in a meat grinder. Add sugar to taste. Let sit overnight in the fridge for best flavor.

Directions

Combine, bake 1 hour 350 degrees in 9” x 13” pan

Directions

In sauce pan, mix sugar, vinegar, celery seed, and salt. Bring to boil and cook until sugar dissolves. Add oil and bring to boil. Pour over vegetables, toss, and chill.

Directions

Mix everything except beets together in a saucepan. Add beets and bring to a boil. Let cool 1 minute to thicken.

Directions

Melt 1 stick butter, add onions. In bowl, mix butter and onions with soup, sour cream, and cheese. Spread frozen hashbrowns in 9 x 13” pan. Spread mixture on top of hashbrowns. Combine 1 stick melted butter with cornflakes. Pour butter and cornflakes over hashbrowns. Bake at 350 for approximately 45 minutes.

Directions

Peel. Boils until tender. Rice 'em.

Directions

Use the can of creamed corn to measure all the ingredients. Mix together in casserole dish. Bake at 350 degrees for 45 minutes

Directions

In a medium saucepan, bring water to boil with the salt and oil. Mix in rice and raisins. Cover, reduce heat, and simmer for 40 to 45 minutes, until rice is just tender. Mix in peas and let cool to room temperature.

In a large bowl mix vinegar, sugar, cardamom, and cloves. Using a whisk or fork, gradually beat in the ¼ cup salad oil until well combined. Lightly mix in cooled rice, cinnamon stick, cucumber, cashews, and green onions. Cover and refrigerate for about 2 hours to blend flavors.

Mix mayonnaise and yogurt until smooth. Fold into rice mixture. Serve in lettuce-lined bowl.

Directions

Preheat the oven to 350°.

Scrub the sweet potatoes or yams well and place them in the oven. Bake until tender, about 40 minutes, and remove. When they are cool enough to handle, halve them and scoop out the insides into a large mixing bowl. Mash well. You should have about 3 cups.

Mix the softened butter into the mashed yams along with the sugar, eggs, vanilla and milk. Pour the mixture into a baking pan or casserole dish.

Bring the cream to a simmer in a small saucepan. Add the brown sugar and stir until it dissolves. Cook the mixture over medium heat until it reaches the soft-ball stage on a candy thermometer. Remove from the heat and beat in the butter and the chopped pecans. Pour this mixture over the yams.

Bake until very hot and beginning to brown. (~30 min).