Recipes

Dips

1 (16 oz.) can fat free refried beans 16 oz. fat free sour cream 1 packet taco seasoning 2 cups cheddar cheese 1 (2.25 oz.) can crushed or chopped black olives 7 oz. (or 4 avacados worth) Wholly Guacamole (Spicy) 2 small tomatoes, chopped

Mix sour cream and taco seasoning together. In a pie dish, spread 1/2 of the refried beans, 1/2 of the olives, 1/2 of the sour cream mixture, 1/2 of the guacamole, and 1/2 of the cheese. Repeat and garnish with tomato. 6 Layer Dip

Hot Beverages

4 cups milk 1/2 cup granulated sugar 1/4 cup cocoa powder 1/2 cup miniature marshmallows 1 tsp. vanilla extract

Combine all ingredients in a sauce pan, except the vanilla extract. Cook and stir over medium-low heat until the marshmallows are melted, about 10 minutes. Remove from heat, add vanilla extract. Pour into mugs. Hot Chocolate

Coffee Cakes

Topping: 2 tbsp Butter (melted) 3/4 cup Brown Sugar 1 tsp Cinnamon Cake: 1 3/4 cup Flour 3 tsp Baking Powder 1/2 tsp Salt 1 tsp Cinnamon 2/3 cup Sugar 1/3 cup Butter 1 Egg 1 cup Milk 1/2 tsp Vanilla

Topping: Mix butter, brown sugar and cinnamon together. Set aside. Cake: Blend flour, baking powder, salt, cinnamon and sugar. Cut in butter until crumbly. Whisk egg, milk and vanilla together in separate bowl. Add to flour mixture. Mix briefly - just enough to combine. Spread batter in a greased 8" square cake pan. Sprinkle the topping mixture over. Bake at 375 for 30-35 minutes. Serve warm. Coffeecake

Quick Breads

1 cup corn meal 1 1/4 cup flour 4 tsp baking powder, scant 3 tbsp sugar 1/2 tsp salt 1 - 1 1/4 cups milk 2 1/2 tbsp shortening 1 egg

Sift dry ingredience into bowl. Add milk, shortening and beat egg. Beat well and pour into shallow pan (greased). Bake in hot over. 425 degrees. Corn Bread

1 1/4 cups Flour 1 1/4 cups Yellow Cornmeal 1/3 cup Sugar, or to taste 2 tbsp Baking Powder 1 tsp Salt 1 1/4 cups Milk 3 large Eggs 1/2 cup Unsalted Butter, melted

Preheat oven to 425. Thoroughly butter 8" square baking pan. In bowl, sift flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk milk, eggs and butter. Add liquid ingredients to the dry ingredients, stirring until just combined, and pour mixture into prepared pan. Bake 25 to 30 minutes or until toothpick inserted into center comes out clean. Let cool in pan for 5 minutes. Cornbread

1 cup Flour 3/4 cup Cornmeal 1/4 cup Sugar 1 tbsp Baking Powder 1/2 tsp Salt 2/3 cup Milk 1/3 cup Oil 1 large Egg

Preheat oven to 375. In medium bowl, mix flour, cornmeal, sugar, baking powder and salt. With fork, stir in milk, oil and egg just until blended. Pour batter into greased 8" square baking pan. Bake for 25 minutes or until golden brown. Yield 8 servings. Old-Fashioned Corn Bread

1 cup Flour 1 cup Yellow Cornmeal 1/2 cup Sugar 2 1/2 tsp Baking Powder 3/4 tsp Salt 2 large Eggs 1 cup Buttermilk 1/4 cup Butter (melted and cooled)

Preheat oven to 400. In bowl, mix flour, cornmeal, sugar, baking powder and salt. In another bowl, beat eggs then blend with buttermilk and butter. Pour liquid mixture into flour mixture and stir just until evenly moistened. Butter 8" square pan and spread smooth. Bake for about 25 minutes, or until bread springs back when lightly pressed in center and bread begins to pull back from sides. Cut bread into squares. Lift from pan with a slender spatula. Server hot or cold. Sweet Cornbread

Rolls/Biscuits

2 cups warm water 1/2 cup sugar 1 tbs salt 1 large tbs shortening (melted) 2 eggs, beaten 1 cake yeast

Soak the yeast cake in 1/2 cup of the warm water. Add flour gradually until slightly softer than regular bread dough. Beat all ingredients together. Knead, rise and bake. If using jar yeast use roughly three teaspoons. Grandma Esthers Penny Muffins

2 eggs 3 tbsp water 1 cup milk 4 1/2 tbsp butter 3 tbsp sugar 1 1/2 tsp salt 3 cups bread flour 2 1/4 tsp yeast

Put ingredients into bread machine and set bread machine to dough setting. When dough is ready, remove from bread machine. Cut dough into approximately 18 pieces and space them on greased (or PAMed in my case) baking pans. Let dough rise (approximately 3-4 hours from my experience). Bake for 8 minutes at 350 degrees. Southern Feather Rolls

Bread Bowls Vegetable Cooking Spray

Preheat oven to 350. Cut out desired amount of bread to make bowl. Lightly coat bread shells with cooking spray. Place bread bowls on baking sheets and bake for 8-10 minutes. Toasted Bread Bowls

Egg Dishes

1/2 pkg Ore Ida Southern Style Hashbrowns 1 lb Ham (diced) 2 tsp Seasoning Salt 2 cups Cheddar Cheese (shredded) 12 Eggs (lightly beaten)

Preheat oven to 350. Lightly grease a medium baking dish. Fry hashbrowns according to package directions. Add seasoning salt after hashbrowns are browned. Spread hashbrowns on bottom of 9" x 13" baking dish. Cover with ham. Sprinkle with cheese and top with eggs. Bake for 30 minutes or until eggs are fully cooked. Breakfast Casserole

8 slices bread 1 lb cheese 8 eggs, beaten 4 cups milk 1/2 tsp salt 1 tsp dry mustard 1/4 tsp onion salt dash of pepper

Cube bread - remove crust. Put in greased 9" x 13" pan. Put cheese on top. Beat eggs and seaasoning pour over top. Refrigerate over nite Bake 60 minutes at 350 degrees Put bacon, ham, hamburger, or sausage on top. Brunch Eggs

Granola & Porridge

3 cups Water 1 tsp Salt 1 1/2 cups Yellow Cornmeal 4 tbsp Butter

Bring water to a boil in large saucepan, with salt. Stir in cornmeal, slowly. Stir vigorously until mush thickens. Beat in butter. Bubble mixture a few minutes, then turn heat down. Stir over medium heat 7 minutes, until cornmeal is well-cooked. Cornmeal Mush

Pancakes & Waffles

1 cake yeast 2 1/2 cup water, lukewarm 1 cup buckwheat flour 2 cups white flour salt 1 tsp soda 1 tbsp brown sugar 1 tbsp molasses

Break yeast into water. Add flour and salt. Mix well, place in warm place until light and bubbly (or over night). Just before baking place 1 tsp soda on batter, pour 1/4 cup hot water over it. Add brown sugar, molasses, mix well. Last stir in a little oil or melted shortening. Bake. Save 1 cup batter as starter for next batch. Buckwheat Pancakes

2 cups Buttermilk 1 tsp Salt 1 tsp Baking Soda (heaping) 2 Eggs 1 1/2 cups Flour

Combine buttermilk, salt and baking soda together, and mix in eggs. Add flour using as few strokes as possible - batter will be lumpy. Buttermilk Pancakes

1 Cup Buttermilk 1 Egg 1/4 Teaspoon Salt 1 Teaspoon Baking Soda, heaping Flour

Mix all ingredients, but flour, thoroughly. Beat in flour until batter consistency. Fry on griddle at 275. Buttermilk Pancakes

1 3/4 c flour 1/2 tsp salt 3 tsp baking powder 2 eggs 1 3/4 c milk 1/2 c melted shortening

Separate egg yolks and whites. Mix egg yolks, milk and shortening together. In separate bowl, sift flour, salt and baking powder together. Fold flour mixture into liquid mixture. Beat egg whites stiffly and add to batter. Waffles

2 eggs 1 tsp soda 2 tsp baking powder 3 tbsp oil 2 cups flour 2 cups buttermilk 1/2 tsp salt

Waffles w/o whipping egg whites

Marinades & Rubs

1 TBSP chili powder 1/4 TSP garlic powder 1/4 TSP onion powder 1/4 TSP crushed red pepper flakes 1/4 TSP dried oregano 1/2 TSP paprika 1 1/2 TSP ground cumin 1 TSP salt 1 TSP black pepper

Mix all ingredients together. Taco Seasoning

Bars

2 cups sugar 1/2 cup white corn syrup 1/2 cup water (or 3/4 cup) 2 egg whites, beaten stiffly

Boil first three ingredients together until brittle when in cold water. Remove syrup from stove. Allow to cool a few seconds, stir into egg whites, beating constantly. When firm add nuts - pour onto buttered pan. Mark into squares. Divinity

2 cups flour 1 cup butter 1/2 cup powdered sugar 2 cups sugar 4 beaten eggs 3 tbs flour 1 tsp baking powder 2 lemons juice and grated rind

Combine flour (2 cups), butter and powdered sugar. Pat firmly in bottom of a 9 x 13 pan. Bake 20 minutes at 350 or until light brown. Beat eggs. Add remaining ingredients. Pour over baked crust. Place back in oven. Bake 15-25 minutes till set. Don't overbake. Lemon Bars

1 cup Powdered Sugar 2 Tbsp melted Butter 1 cup creamy Peanut Butter 1 1/2 cups Rick Krispies 1 1/2 cups Chocolate Chips

1. Mix peanut butter and melted butter together in a large bowl. 2. Add powdered sugar and rice krispies. 3. Mix until combined. Form into 1 inch balls. 4. Place the formed balls on a wax paper lined cookie tray and chill in the freezer for at least 30 minutes before chocolate coating. 5. Melt chocolate in microwave by heating for 30 seconds then stirring and repeating process until it is melted and smooth. 6. Place a toothpick in each peanut butter ball and dip each peanut butter ball into the chocolate and roll around until coated. 7. Place the chocolate coated ball on a separate cookie sheet lined with wax paper. 8. Remove the toothpicks from each peanut butter ball. 9. Place the balls back in the freezer to let the chocolate set. It should take an hour or two. 10. Best to store these in the freezer as well. If you store these in the fridge, they will become slightly soft. Peanut Butter Balls with Rice Krispies

Brownies

1 cup Sugar 1/2 cup Butter 2 Eggs 1 tsp Vanilla 2/3 cup Flour 1/2 cup Cocoa 1/2 tsp Baking Powder 1/2 tsp Salt

Preheat oven to 350. Cream sugar and butter. Add eggs and vanilla. Mix dry ingredients together and stir into sugar mixture. Spread into greased 8" square pan. Bake for about 25 minutes. Liz's Brownies

Cakes

1 cup sugar 2 eggs 3/4 tsp salt 1/2 tsp nutmeg 1/2 tsp vanilla 1/2 cup sour cream (filled with sweet milk) 2 tsp baking powder

mixed, not too stiff deep fry in oil till cooked through Great Grandma Gray's Doughnuts

1/2 cup shortening 1/2 tsp salt 1/2 cup sugar 1 beaten egg 3/4 cup good grade molasses 3/4 cup hot water 2 cup sifted flour 1 tsp soda 1 tsp cinnamon 1 tsp ginger

Cream the shortening, salt, sugar, egg and molasses. Add water, flour and seasonings. Hot Water Gingerbread

1 cup Sugar 1 cup Cream 2 tsp Baking Powder 1 Egg 2 cups Flour 1/2 cup Cornmeal

Preheat oven to 350. Mix all ingredients until well-blended. Bake in 8" x 8" pan. Cake is done when toothpick inserted in center comes out clean. Do not frost. Johnnie Cake

2 eggs 1 cup sugar 1 cup flour 1 tsp baking powder (generous) 1/8 tsp salt 1/2 cup boiling water 1 tsp vanilla

Cream the eggs and sugar. Add sifted flour, baking powder and salt. Beat very creamy. Add water and vanilla. Bake in 360 oven until toothpick comes out dry when tested. Do not grease pan. Sponge Cake

Candy

2 cups granulated sugar 2 cup good cream 1 3/4 cups Karo syrup 1 cup butter, scant 1 tsp vanilla

Boil vigorously sugar, 1 cup of the cream, karo syrup and butter. Gradually stir in second cup of cream. Do not permit the boiling to stop for a moment. Test in cold water to firmball stage. Just before removing from fire add vanilla and nut meats. Pour into buttered pan when cool cut and wrap in wax paper. Cooking time is about one hour. Choice Karo Caramels

8 qts popped corn 2 cups sugar 1/2 cup water 3/4 tsp salt 1/2 cup Karo syrup 1/2 tsp vinegar 1 tbsp vanilla

Boil sugar, water, and syrup till medium hard ball, add salt and vinegar. and cook to ahrd ball stage, almost brittle when tested in cold water. Keep corn hot in deep heavy pan. Pour syrup over slowly, shape into balls using cold water on hands. Favorite Popcorn Balls

Cookies

1 cup Butter or Margarine 3/4 cup Sugar 3/4 cup Brown Sugar 2 Eggs 1 tsp Vanilla 2 1/4 cups Flour 1/2 tsp Salt 1 tsp Baking Soda 12 oz Chocolate Chips

Combine butter, sugar, brown sugar, eggs and vanilla in bowl. Sift flour, salt and baking soda together and add to butter mixture. Mix in chocolate chips. Bake on an ungreased cookie sheet at 375 for 8-10 minutes or until golden brown. Chocolate Chip Cookies

1 cup Butter 1 1/2 cups Powdered Sugar 1 Egg (beaten) 1 tsp Vanilla 1/2 tsp Almond Extract 2 1/2 cups Flour 1 tsp Baking Soda 1 tsp Cream of Tartar

In bowl, cream butter and powdered sugar. Add egg, vanilla and almond extract. Combine flour, baking soda and cream of tartar. Gradually add to creamed mixture and mix well. Chill at least one hour. On a surface lightly sprinkled with powdered sugar, roll out a quarter of dough to 1/8" thickness. Cut into desired shapes. Place on ungreased baking sheet. Bake at 350 for 7-8 minutes or until edges begin to brown. Deluxe Sugar Cookies

3/4 cup margarine 1 cup sugar 1 egg 1 cup molasses 1 tsp soda 3/4 cup hot water 4 cups flour 1 tsp cinnamon 4 tsp ginger 1 tsp salt

Drop on warm greased pan. Eva's Molasses Cookies

1 cup butter 1 cup sugar 2 eggs, beaten 2 cups flour 2 cups oatmeal (old fashioned) 1/4 cup sweet milk 1 tsp Baking powder 1/2 tsp soda 1/4 tsp salt 1 tsp cinnamon 1/4 tsp nutmeg 1 cup chopped dates 1/2 tsp vanilla 1 cup chopped walnuts

Combine ingredients. Bake at 350. Eva's Oatmeal Cookies

1 cup Butter 1 cup Sugar 1 cup Brown Sugar (packed) 2 Eggs 1 tsp Vanilla 2 1/2 cups Flour 1 tsp Baking Soda 1 tsp Salt 1 cup Rolled Oats 1 cup Flaked Coconut

Mix butter, sugars, eggs and vanilla until fluffy. Blend flour, baking soda and salt into butter mixture. Blend in oatmeal and coconut. (Dough will be soft.) Shape into 2 rolls about 2 inches in diameter, each. Wrap in aluminum foil. Chill overnight. Cut 1/4" slices. Bake on lightly greased baking sheet at 400 for 10 to 12 minutes or until lightly browned. Oatmeal Coconut Crispies

1 cup sugar 1 cup shortening 2 eggs 4 tbls sour milk 1 tsp soda 3/4 tsp salt 2 cups flour 1 cup oatmeal nuts raisins or currents

Gladys Gray variation substitutes the following: use 1/2 cup brown sugar, 1/2 cup white sugar, 1 cup margerine, 1 1/2 cups white flour, 1/2 cup oatmeal Oatmeal Cookies

1/2 cup Butter or Margarine 1/2 cup Peanut Butter 1/2 cup Sugar 1/2 cup Brown Sugar 1 Egg 1 tsp Vanilla 1 1/4 cups Flour 3/4 tsp Baking Soda 1/2 tsp Baking Powder 1/4 tsp Salt

Combine butter, peanut butter, sugar, brown sugar, egg and vanilla. Sift flour, baking soda, baking powder and salt together and add to butter mixture. Chill dough for an hour. Roll into balls, press with fork and place on a greased cookie sheet. Bake at 350 for 8-10 minutes or until golden brown. Peanut Butter Cookies

1 cup Butter 1/2 cups Sugar 2 Eggs 2 3/4 cups Flour (sifted) 2 tsp Cream of Tartar 1 tsp Baking Soda 1/2 tsp Salt 2 tbsp sugar 2 tbsp cinnamon

Mix butter, 1/2 cup sugar and eggs thoroughly. Sift together flour, cream of tartar, baking soda and salt. Stir into butter mixture. Chill dough. Roll into balls the size of small walnuts. Roll into mixture of 2 tbsp sugar and cinnamon. Place 2 inches apart on ungreased baking sheet and bake at 400 for 8-10 minutes or until lightly browned. Snickerdoodles

1 cup Packed Brown Sugar 3/4 cup Butter 1/4 cup Molasses 1 Egg 2 1/4 cups Flour 2 tsp Baking Soda 1 tsp Cinnamon 1 tsp Ginger 1/2 tsp Cloves 1/4 tsp Salt 3 Tbsp Granulated Sugar

Preheat oven to 325F. Mix brown sugar, butter, molasses and egg. Stir in remaining ingredients, except granulated sugar. Shape dough into balls and dip into granulated sugar. Place on ungreased baking sheet and bake for 13-16 minutes, or just until set and cookies appear dry. Immediately remove cookies from sheet to cooling rack. Soft Molasses Cookies

1 cup butter 2 cups sugar 3 eggs, well beaten 1 cup sour cream 1 tsp soda 1 tsp baking powder pinch of salt 1/2 tsp nutmeg 4 cups flour

Chill dough several hours or overnight. Roll & cut 1/4 inch thick. Sour Cream Sugar Cookies

1/2 cup Butter (softened) 1/2 cup Sugar 1 Egg 1 tsp Vanilla 1 1/8 cups Flour (sifted) 1/4 tsp Baking Soda 1/2 tsp Salt

Mix butter, sugar, egg and vanilla thoroughly together. Combine flour, baking soda and salt and stir into butter mixture. Drop rounded teasponfuls 2 inches apart on lightly greased baking sheet. Bake at 325 for 8-10 minutes. Yield 3 dozen 2" cookies. Sugar Jumbles

Fillings & Frostings

2 cups Powdered Sugar 1/2 cup Butter 1 tsp Vanilla Extract 1 1/2 tbsp Milk

Combine ingredients. Frosting

Fudge

2 cups sugar 1 scant cup milk 3 tbsp cocoa, rounded 2 tbsp butter 1 tbsp karo syrup pinch of salt

Mix and boil to a firm ball stage in cold water. Add vanilla when testing. Set in cold water to cool. when slightly thick add 1 tsp vanilla. Beat until creamy. Add nuts. Never fails. Servicemens Fudge

2 squares Unsweetened Baking Chocolate 2 cups Sugar 2 tbsp Butter 1/2 cup Evaporated Milk 1/3 cup Light Corn Syrup 1 tsp Vanilla Chopped Nuts (optional)

Stir all ingredients together in pan, except nuts. Bring to boil. Boil for 2 minutes. Remove from heat. Beat until mixture starts to set. Pour into buttered pan. Add nuts. Two Minute Fudge

Ice Cream

4 Eggs 2 1/4 cups Sugar 5 cups Milk 4 cups Half and Half 3 tsp Vanilla 1/2 tsp Salt

Add sugar gradually to beaten eggs. Beat until mixture is very stiff. Add remaining ingredients and mix thoroughly. Strain as you pour liquid into gallon ice cream maker. Country Vanilla Ice Cream

1 cup 1 pct Milk 1/2 cup Sugar dash Salt 1 cup Half and Half 1/2 tsp Vanilla Extract

Combine milk, sugar and salt. Stir with a wire whisk until sugar is dissolved. Stir in half and half and and vanilla. Vanilla Ice Cream

Pies

5 to 7 Tart Apples 1 cup Sugar 2 tbsp Flour Dash Salt 1 tsp Cinnamon 1/4 tsp Nutmeg 2 tbsp Butter

Peel apples - slice thin. Mix sugar, flour, salt, cinnamon and nutmeg together. Add to apples. Fill 9" pastry-filled pie pan. Dot with butter and adjust top crust. Bake at 400 for 50 minutes. Apple Pie

3 Egg Whites 1/4 tsp Cream of Tartar 6 tbsp Sugar 1/2 tsp Vanilla

Preheat oven to 400. Beat egg whites with cream of tartar until frothy. Beat in sugar slowly. Beat in vanilla. Pile onto pie filling, sealing to edge of crust. Bake 8 to 10 minutes. Meringue

1 deep dish frozen pie crust 1 regular frozen pie crust 3/4 cup of frozen apple juice concentrate (12 oz can makes 2 pies) 1 and 1/4 teaspoon cinnamon 3 and 1/2 cups of fresh peeled and sliced apples (Granny Smiths work well) 1 Tablespoon of cornstarch 1/4 cup of water 1 tablespoon of butter or margarine

In a saucepan, heat undiluted apple juice concentrate and cinnamon. Add apple slices: cook on medium heat for a few minutes until partly tender. Transfer apple slices to a small bowl. Set aside apple juice mixture. In another bowl, combine cornstarch and water. Stir until it forms a smooth mixture. Add cornstarch mixture to juice in saucepan. Cook on medium heat until thick. Add apples to sauce mixture and remove from heat. Fill frozen deep dish pie crust with pie filling. Dot top of fruit with butter or margarine. Place regular frozen crust over top of filled pie crust. Pre-heat oven to 375 degrees. Bake 40 minutes or until golden brown. Makes 6 serviings. No Sugar Apple Pie

1 16oz can Pumpkin 2 Eggs (slightly beaten) 1 cup Sugar 1/2 tsp Salt 1 tsp Cinnamon 1/4 tsp Cloves 1/4 tsp Nutmeg 1/4 tsp Ginger 1 12oz can Evaporated Milk

Combine eggs, sugar, salt, cinnamon, cloves, nutmeg and ginger. Beat well. Add milk. Pour into pastry-lined pan. Bake at 425 for 15 minutes, then bake at 350 for 35-45 minutes or until knife inserted in center comes out clean. Cool completely. Pumpkin Pie

Puddings & Mousses

2 Large Eggs or 3 Egg Yolks 1/3 Cup Sugar 1/4 Tsp Salt 2 Cups Milk 1 Tsp Vanilla Dash of Nutmeg

Beat eggs, vanilla and sugar slightly - just enough to mix. Scald milk and pour into egg mixture. Strain mixture into 1 1/2 quart casserole (or 6 cups). Set in pan of hot water (1" deep). Sprinkle nutmeg over mixture. Bake at 350 for 30-35 minutes or until knife placed in middle of mixture comes out clean. Baked Custard

3 eggs 3 cups 2% milk 1/2 cup sugar vanilla & nutmeg to taste

Beat eggs. Add milk and sugar. Heat till quite warm while beating slowly. Add vanilla and nutmeg. Bake over hot water until knife comes out clean. Remove from oven and set on wire rack to cool. Custard

3 Eggs (or 4 Egg Yolks) 1/2 cup Sugar 1/4 tsp Salt 2 cups Milk (scalded) 2 cups Rice (cooked) 1/2 cup Seedless Raisins Nutmeg

Mix eggs, sugar and salt together. Pour scalded milk into egg mixture. Place rice and raisins into 1 quart casserole. Pour egg/milk mixture into casserole. Set in pan of water 1" deep. Sprinkle with nutmeg. Bake at 350 for 1 hour and 15 minutes. Modern Rice Pudding

Beans

1 lb Ground Beef 1/2 lb Bacon (chopped) 1 14oz can B&M Beans 1 14oz can Kidney Beans 1 14oz can Butter or Lima Beans 1 14oz can Beans in Tomato Sauce 1/2 cup Ketchup 1 tbsp Mustard 1 medium Onion (chopped) 3/4 cup Brown Sugar 2 tsp Vinegar Dash Salt Dash Pepper

Brown ground beef and bacon, add onions. Place all ingredients in casserole. Bake at 400 for 1 hour, covered. Calico Beans

2 cups dried navy beans (I sometimes substitute Great Northern beans) 1/3 lb fried bacon or salt pork 3 tbsp brown sugar 1 tsp salt 3 tbsp molasses (2 scant tbsp if blackstrap molasses is used) 2 tbsp minced onions

Soak the beans overnight. Drain beans. Add remaining ingredients and cover with water. Cook 45 minutes at 15lbs pressure. (Alternatively I bake them in the oven at 350 until done which tends to run around four to five hours. If you do it this way add water occasionally as the beans bake so they don't dry out. Grandma Gray's Home Baked Beans

Beef

1 head cabbage 1 lb ground beef 1 onion, ground or chopped 1 can condensed tomato sauce

Saute cabbage, ground beef, and onion together, do not brown. Season to taste. Layer cabbage and beef in casserole, cabbage on top. Cover with tomato sauce. Bake at 350 until cabbage is tender. Cedric Adams Casserole

1 lb Ground Beef 1 can Cream of Mushrooom Soup 1 can Mixed Vegetables 4 cups Instant Mashed Potatoes or 8 cups Homemade Mashed Potatoes 1 cup Cheddar Cheese (shredded) 1 tsp Garlic Salt

Brown ground beef. Place in baking dish. Mix soup, veggies, garlic salt and pour on top of beef. Spread mashed potatoes on top and sprinkle with cheese. Bake at 350 for 30 minutes. Easy Shepherd's Pie

Enchiladas: 1/3 to 1/2 lb ground beef 6 tortillas (the smaller, taco sized; preferably whole wheat tortillas) 2 cups grated cheddar cheese Sauce: 2 tbsp butter 2 tbsp flour 5 tsp red chili powder 1.5 tsp cumin 2 tsp garlic powder 6 oz tomato paste 2.25 cups chicken broth (low sodium) pepper to taste

Melt butter in saucepan. Make a paste by constantly mixing flour in butter and browning mixture. Add spices and tomato paste, stir until well blended with the paste. Add chicken broth gradually using a whisk, stirring constantly. Heat until boiling. Continue simmering and stirring until desired thickness achieved. Use 1/2 of the enchilada sauce for 1 batch of enchiladas. Brown ground beef. Spray 9x13 pan with non-stick cooking spray. Cover both sides of a tortilla with a thin layer of enchilada sauce. Put 1/6 of ground beef and about 1/10 of the cheese in the middle of the tortilla and roll up. Place seam side down in the prepared baking pan. Repeat for remaining 5 tortillas. Cover with remaining enchilada sauce and cheese. Bake at 350 degrees for 15 minutes. Enchiladas

1 (3 pound) beef eye of round roast

Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water. Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time! Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve. Eye-of-Round Roast

2 large Onions (chopped) Garlic Oil 2 lbs Ground Beef 1 cup Elbow Macaroni 2 8oz cans Stewed Tomatoes 1 can Corn

Saute onions, garlic and oil. Brown ground beef. Cook macaroni. Combine all ingredients in casserole dish. Bake at 350 for 45 minutes. Hot Dish

1 Can (8 oz) Tomato Sauce 1/4 Cup Light Corn Syrup 2 Tbsp Mustard 2 Eggs, Beaten 1/2 Cup Oatmeal 1/2 Cup Chopped Onion 1 Tsp Salt 1/2 Tsp Nutmeg 1/8 Tsp Pepper 1/4 Tsp Garlic Powder 1 1/2 Lbs Ground Beef

Mix tomato sauce and light corn syrup in small bowl and set aside. Mix eggs, beef and 3/4 cup tomato mixture well. Form a loaf with mixture in a baking dish. Bake at 350 for 30 minutes. Remove from oven, cover with rest of sauce and bake for 30 more minutes. Juicy Meatloaf

1 9oz box of No Boil Lasagna 2 Eggs 1 15oz container of Ricotta Cheese 4 cups shredded Mozzarella Cheese 1/2 Cup grated Parmesan Cheese 1 lb Italian Sausage or Ground Beef 2 jars Marinara or Italian Baking Sauce

Preheat oven to 375. Brown and drain sausage or ground beef. In medium bowl, beat eggs. Stir in ricotta cheese, 2 cups of mozzarella and the Parmesan. Spoon 1/2 jar of sauce on bottom of 9x13x2 pan. Layer with 4 lasagna sheets, 1/2 the ricotta mixture, 1/2 of the browned meat, and remaining sauce from first jar. Add 1 cup of mozzarella. Layer 4 lasagna sheets, remaining ricotta mixture and browned meat, and 1/2 of the second jar of sauce. Top with 4 lasagna sheets, remaining sauce, and 1 cup of mozzarella cheese. Bake, covered with foil until bubbly, approximately 50-60 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 15 minutes before cutting. Makes 12 servings. Lasagna

1 tbsp Olive Oil 1/2 cup Onion (chopped) 1 lb Ground Beef 1/2 cup Oatmeal 1/2 cup Parmesan Cheese (grated) 1 Egg (lightly beaten) 1/2 cup Evaporated Milk 4 twists Fresh Pepper 1 tbsp Worcestershire Sauce 1 tsp Salt

Mix ingredients well together. Roll into 24 plum-sized meatballs. Brown all sides in olive oil. Meatballs

1.5-2 lbs Ground Beef 1 Egg Salt & Pepper to taste Mustard (few squirts) Light Corn Syrup (few squirts) 1/4 tsp Garlic Powder 1 tbsp Worcestershire Sauce 1 cup Uncooked Oats 1/3 cup Ketchup 1/2 cup Chopped Onion

Mix everything together. Add to greased bread pans. Spread 3 tbsp of ketchup over top before baking. Bake at 350 for 1-1.5 hours. Meatloaf

2 (10.75 ounce) cans condensed cream of mushroom soup 1 (1 ounce) package dry onion soup mix 1 1/4 cups water 2-6 lb pot roast

Mix together cream of mushroom soup, soup mix and water in crock pot. Add pot roast and cover with some of the mixture. Cook on high for 3-4 hours or on low 8-10 hours. Pot Roast

1 lb ground beef 1 can green beans 1 bag of tator tots 1 can cream of mushroom soup 1 onion 1/4 cup milk

Brown ground beef. Drain and put in baking dish. Add all ingredients except tator tots. Cover with tator tots. Bake at 350 for one hour. Tater Tot Casserole

Chicken

Chicken Breasts Flour Pepper Soy Sauce Butter Sesame Seeds

Preheat oven to 400. Place chicken in pan and cover with soy sauce, a thin layer of flour, pepper to taste, 1/2 tbsp butter (no need to melt), and sprinkle sesame seeds on top. Bake for 30 minutes (if chicken is frozen), then drizzle more soy sauce over chicken. Bake for 10 more minutes or until juices run clear. Baked Sesame Chicken

1 can Onion Soup 1 can Cream of Mushroom Soup 1 cup Rice (uncooked) 1/4 cup Wild Rice 1/4 cup Water 1 whole Chicken

Mix all ingredients except chicken together. Place in greased 9" x 13" pan. Cut up chicken and place on top of rice mixture. Bake at 325 for 1 hour covered. Remove cover and cook for 1 hour. Chicken and Rice Casserole

Fat for greasing 1 (3.5 lb) chicken with giblets 1 onion, halved Salt and pepper Bouquet garni (some thyme, parsley and bay leaf) Mace ½ tsp grated nutmeg ½ tsp ground mace 6 slices of lean cooked ham 3 hard-boiled eggs Flour for dredging 5 oz puff pastry Beaten egg for glazing Herb Forcemeat 2 oz shredded beef suet or butter 4 oz fresh breadcrumbs Pinch of grated nutmeg 1 tbsp chopped parsley 1 tsp chopped fresh mixed herbs Grated rind of ½ lemon 1 egg, beaten

Lightly grease a 2 ¾ pint pie dish. Make the herb forcemeat. Melt the butter, if using. Mix the breadcrumbs with the suet or butter in a bowl. Add the nutmeg, herbs and lemon rind. Add salt and pepper to taste, then bind with the beaten egg. Skin the chicken and cut it into small serving joints. Put the leftover bones, neck and gizzard into a small pan with 8 fl oz water. Add the onion to the pan with salt, pepper, bouquet garni and mace. Half cover and simmer gently for about 45 minutes until the liquid is well reduced to a strongly flavored stock. Set the pan aside. Set the oven at 425 degrees F. Put a layer of chicken joints in the bottom of the prepared dish. Sprinkle with salt, pepper, nutmeg and ground mace. Cover with a layer of ham, then with forcemeat; add salt and pepper to taste. Slice the eggs, place a layer over the forcemeat, and season again. Repeat the layers until the dish is full and all the ingredients are used, ending with a layer of chicken joints. Pour in 5-7 fl oz water and dredge lightly with flour. Roll out the pastry on a lightly floured surface to the same shape as the dish but 1 inch larger all round. Cut off the outside ¾ inch of the pastry. Lay the pastry strip on the rim of the dish. Dampen the strip and lay the lid on top. Knock up the edge, trim, then use any trimmings to decorate the crust with pastry leaves. Make a pastry rose and put to one side. Brush the pastry with the beaten egg. Make a small hole in the center of the pie. Bake for 15 minutes to set the pastry, then reduce the oven temperature to 350 degrees F, and cover the pastry loosely with wax paper. Bake for 1-1 ¼ hours. Bake the pastry rose with but not on the pie for the final 20 minutes. Test whether the joints are cooked through by running a small heated skewer into the pie through the central hole. It should come out clean with no trace of blood. Just before the pie is cooked, reheat the stock and strain it. When the pie is cooked, pour the stock in through the central hole, then cover with the pastry rose. Some prefer this pie to be served cold as the stock jells up. If this is the case, substitute boneless chicken breasts for the jointed bird. Sausage meat may be used instead of the forcemeat. In both cases increase the cooking time by about 30 minutes, covering loosely with foil if necessary. Chicken Pie

1 bottle Creamy French Dressing 1 can Cranberry Sauce 1 packet Lipton Onion Soup Mix 1 Chicken

Mix dressing, cranberry sauce and soup mix. Pour over chicken. Bake at 350 for 1 hour. Crazy Chicken

3 cups cooked chicken, chopped 8 oz. spaghetti noodles, uncooked 1 cup sharp cheddar cheese, grated 1 teaspoon onion powder 2 carrots, diced 2 tablespoons olive oil 1 (32 oz.) package low-sodium chicken broth 1 (10.75 oz.) condensed cream of chicken soup 1 cup half-and-half 1 (1 oz.) package dry ranch seasoning mix salt and pepper, to taste

1. Heat olive oil in a large stock pot over medium-high heat and sauté carrots until softened. Season with salt and pepper. 2. Add onion powder and dry ranch mix and cook for 1 minute, stirring until carrots are evenly coated, then add chicken broth and chicken soup. 3. Stir together and mix in spaghetti and chicken, then bring to a boil. Reduce heat to low and cook for 15 minutes, or until noodles are cooked and veggies are tender, then stir in cheddar cheese and half-and-half. 4. Cook for another 3-5 minute, then serve and enjoy. Creamy Chicken Noodle Soup

2 cups sifted flour 3 tsp baking powder 1/2 tsp salt 1 cup milk

Mix and sift dry ingredients, mix with milk, lightly drop by spoonful into boiling stew and cover tightly. Cook 15 minutes Dumplings

2 lbs Chicken Thighs 1 tsp Sesame Oil 6 tbsp Rice Vinegar 6 tbsp Soy Sauce 1/4 cup Hoisin Sauce 2 tbsp Brown Sugar 2 tbsp Cornstarch 1/4 tsp Ginger 1 tsp Garlic Powder 1 tsp Red Pepper

Place chicken thighs on trivet in pressure cooker. Mix remaining ingredients, except cornstarch in bowl. Pour mixture over chicken. Cook thawed chicken on high for 10 minutes, or frozen chicken on high for 14 minutes. Do a quick release. Remove chicken and trivet. Add cornstarch and use Saute setting on pressure cooker. Whisk cornstarch until thick and bubbly (about 2 minutes). Pour sauce over chicken. General Tso's Chicken

Chili

1 lb Ground Beef 2 cloves Garlic (minced) 3 or 4 tsp Chili Powder 1/2 tsp Ground Cumin 1 cup Onion (chopped) 1 15oz can Texas Style Beans 1/2 cup Green Sweet Pepper (chopped) 1 15oz can Tomatoes (cut up, not drained) 1 15oz can Tomato Sauce 1 tbsp Paprika 1/2 tsp Dried Basil (crushed)

Brown beef and saute garlic and onion. Place all ingredients in crock pot. May desire one more can of tomatoes. Cook on low for 8-10 hours or on high for 4-5 hours. Chili

Crock Pot

1 pound (16 ounces) ground beef 1/2 cup diced white onion 1 teaspoon minced garlic 1 (24 ounce) jar spaghetti sauce 1/2 cup water 1 (15 ounce) container ricotta cheese 2 cups mozzarella cheese 1/4 cup grated Parmesan cheese 1 whole egg 2 Tablespoons fresh parsley or 2 teaspoons dried parsley 6 uncooked lasagna noodles

In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain. Add spaghetti sauce and water and simmer for about 5 minutes. Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley. Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (If the noodles don't fit exactly break them to fit) and cheese mixture and meat sauce. Cook on low for 4 to 5 hours or until noodles are soft. Sprinkle with 1/2 cup of mozzarella and remaining Parmesan. Cover with the lid to melt the cheese and let it sit for 10 minutes before serving. Do not overcook and don't try to speed up the process by cooking it on high. *Works best with a 4 to 6 quart size slow cooker. Crockpot Lasagna

2 (10.75 ounce) cans condensed cream of mushroom soup 1 (1 ounce) package dry onion soup mix 1 1/4 cups water 2-6 lb pot roast

Mix together cream of mushroom soup, soup mix and water in crock pot. Add pot roast and cover with some of the mixture. Cook on high for 3-4 hours or on low 8-10 hours. Pot Roast

Pizza

Dough: 1 pkg Dry Yeast 3/4 Cup Warm Water 1/2 Tsp Sugar 1/2 Tsp Salt 2 Tbsp Olive Oil 2 Cups Flour Topping: 1/2 lb Italian Sausage 8 Oz Can Tomato Sauce 1 Medium Onion 1 Clove Garlic 1/2 Tsp Basil 1/2 Tsp Oregano 1/4 Tsp Pepper 1 Small Green Pepper

Bake at 425 degrees for 15-20 minutes. Serves two 10 inch pizzas. Pizza

Pressure Cooker

1 cup water 5 medium russet potatoes

Add water to pressure cooker. Place metal trivet into the pot. Clean and pierce potatoes with a fork before placing them on the trivet. Select manual pressure setting. Adjust pressure to High and set time for 14 minutes. When finished cooking, allow natural pressure release - about 20-30 minutes. Baked Potatoes (Pressure Cooker)

4 cups Water 4 cups Chicken Broth 2 lbs Chicken Thighs 1 lb Egg Noodles (uncooked) Seasoning to taste

Add chicken broth, water, chicken thighs and seasoning to pressure cooker. Set pressure cooker to Soup setting for 7 minutes. After cooking is finished, manually release pressure and remove chicken. Add egg noodles to broth in the pressure cooker and select the Saute setting for 10 minutes. Leave pressure cooker uncovered and stir noodles frequently until they are al dente. Chicken Noodle Soup

2 lbs Chicken Thighs 1 tsp Sesame Oil 6 tbsp Rice Vinegar 6 tbsp Soy Sauce 1/4 cup Hoisin Sauce 2 tbsp Brown Sugar 2 tbsp Cornstarch 1/4 tsp Ginger 1 tsp Garlic Powder 1 tsp Red Pepper

Place chicken thighs on trivet in pressure cooker. Mix remaining ingredients, except cornstarch in bowl. Pour mixture over chicken. Cook thawed chicken on high for 10 minutes, or frozen chicken on high for 14 minutes. Do a quick release. Remove chicken and trivet. Add cornstarch and use Saute setting on pressure cooker. Whisk cornstarch until thick and bubbly (about 2 minutes). Pour sauce over chicken. General Tso's Chicken

Vegeterian

(feeds about 20) Concrete mix 20 lbs, minus the rocks coffee beans 5 lbs (preferably itialian) water 2 gallons mixed vegetables or any leafy green or sprout type earthen substance

combine entire contents in a 10 gallon drum and mix until pasty. goulash

1/2 cup Parmesan Cheese (grated) 2 tbsp Olive Oil 1 tsp Garlic Powder 2 15oz cans Tomatoes (cut up) 15oz can Tomato Sauce 1 Bay Leaf 2 tsps Sugar 1 tsp Salt 1 tsp Dried Basil Meatballs (optional)

Mix all ingredients together in crockpot and cook on high for 3 hours. Spaghetti Sauce

Salsas

2 tomatoes quartered 2-3 jalapenos (spice to taste) 1 clove of garlic pressed ½ of Red Onion quartered Juice of one lime 3-4 green onions chopped lightly Salt and pepper to taste (I put probably about a tablespoon of each) 1-12oz can of Diced Tomatoes

Stick all this in a 5-6 qt food processor (the order helps it chop better, too) Pulse the food processor to desired consistency. Salsa

Savory Sauces

2 14oz tins whole tomatoes or 12 Roma or plum tomatoes, chopped 2 tablespoons olive oil 3 cloves of garlic, crushed and chopped finely 2 small tins or 1 large tin tomato paste 1 teaspoon each basil and oregano 1lb/500g meat, either cooked sausages, sliced, or meatballs 2 tablespoons dry red table wine 1/4 cup sugar

1. In a large pot or metal casserole dish, heat up the oil over medium heat and cook the garlic. 2. Add the tomatoes. Cook until soft. 3. Stir in the tomato paste, basil and oregano. 4. Add the meat. Stir until the meat is thoroughly coated. 5. Stir in the wine and sugar. 6. Reduce heat to low to medium-low and let simmer for at least 20 minutes, stirring occasionally. 7. Ladle over large bowls filled with cooked spaghetti, toss in each bowl and serve. Ensure water used for boiling pasta to be heavily salted. Clemenza's Spaghetti Sauce

3 tbsp Butter 2 tbsp Flour 1/4 tsp Salt 1/8 tsp Pepper 1 cup Milk

Melt butter over low heat in saucepan. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Bring to boil, stirring constantly. Boil for 1 minute. Yield 1 cup sauce. Cream Sauce

1/2 cup Parmesan Cheese (grated) 2 tbsp Olive Oil 1 tsp Garlic Powder 2 15oz cans Tomatoes (cut up) 15oz can Tomato Sauce 1 Bay Leaf 2 tsps Sugar 1 tsp Salt 1 tsp Dried Basil Meatballs (optional)

Mix all ingredients together in crockpot and cook on high for 3 hours. Spaghetti Sauce

Potatoes

Potatoes Olive Oil

Stab each potato several times with knife. Rub outside of potato with olive oil. Place on baking sheet. Bake at 400. Small potatoes - 1 hr; Large potatoes - 1.5 hrs. Potatoes are done when they are no longer firm when squeezed. Baked Potatoes

1 cup water 5 medium russet potatoes

Add water to pressure cooker. Place metal trivet into the pot. Clean and pierce potatoes with a fork before placing them on the trivet. Select manual pressure setting. Adjust pressure to High and set time for 14 minutes. When finished cooking, allow natural pressure release - about 20-30 minutes. Baked Potatoes (Pressure Cooker)

Desired number of potatoes Dash of salt Milk Butter

Cut potatoes in quarters. Cover with cold water in pot. Bring to boil. Boil for 12 minutes. Add desired amount of milk and mash. Add butter just before mashing complete. Mashed Potatoes

6 medium Potatoes 3 tbsp Butter 2 tbsp Flour 3 cups Milk 1 tsp Salt 1/4 tsp Pepper 2 tbsp Onion (chopped) Grated Cheese Ham Pieces (optional)

Slice potatoes thinly. Make white sauce of butter, flour and milk. Place a layer of potatoes in a greased casserole dish. Cover with sauce, seasonings, onion and cheese. Continue layering potatoes and ham, covering with sacue, seasonings, cheese and onion. Bake at 350 for 1 hour, covered. Uncover and continue baking until browned. Scalloped Potatoes

Rice

1 1/2 cups Rice (cooked) 1/2 lb Bacon Diced Green Pepper Diced Onion 1 14oz can Tomatoes 1 can Tomato Paste Dash Sugar

Cook bacon, and mix all ingredients together, including bacon grease. Bake at 350 for 30 minutes, making sure to heat thoroughly. Spanish Rice

Bisques/Cream

3 cups cooked chicken, chopped 8 oz. spaghetti noodles, uncooked 1 cup sharp cheddar cheese, grated 1 teaspoon onion powder 2 carrots, diced 2 tablespoons olive oil 1 (32 oz.) package low-sodium chicken broth 1 (10.75 oz.) condensed cream of chicken soup 1 cup half-and-half 1 (1 oz.) package dry ranch seasoning mix salt and pepper, to taste

1. Heat olive oil in a large stock pot over medium-high heat and sauté carrots until softened. Season with salt and pepper. 2. Add onion powder and dry ranch mix and cook for 1 minute, stirring until carrots are evenly coated, then add chicken broth and chicken soup. 3. Stir together and mix in spaghetti and chicken, then bring to a boil. Reduce heat to low and cook for 15 minutes, or until noodles are cooked and veggies are tender, then stir in cheddar cheese and half-and-half. 4. Cook for another 3-5 minute, then serve and enjoy. Creamy Chicken Noodle Soup

Clear

4 cups Water 4 cups Chicken Broth 2 lbs Chicken Thighs 1 lb Egg Noodles (uncooked) Seasoning to taste

Add chicken broth, water, chicken thighs and seasoning to pressure cooker. Set pressure cooker to Soup setting for 7 minutes. After cooking is finished, manually release pressure and remove chicken. Add egg noodles to broth in the pressure cooker and select the Saute setting for 10 minutes. Leave pressure cooker uncovered and stir noodles frequently until they are al dente. Chicken Noodle Soup