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Applesauce Cake

Baked Ham
Beef Pot Roast with Potatoes and Carrots
Bread Pudding
Broccoli Casserole

California Casserole
Candied Yams
Chicken Luau
Chicken and Dumplings
Chicken and Rice Casserole
Chili Mac
Choice Potato Salad
Chuck & Sausage Meat Loaf
Cornbread (Skillet Made)
Cornbread Stuffing
Corned Beef and Cabbage
Creamy Cole Slaw
Cole Slaw (Deluxe Sour)

Family Style Pea Salad
Freezer Cucumbers
French Meat Stuffing

Garlic-Parmesan Rolls
Grilled Shrimp & Veggies

Hamburger Soup
Ham & Beans And Buttermilk Cornbread
Hash Brown Casserole
Holiday Cranberry Salad
Homemade Dinner Rolls

Italian Beef Sandwiches
Italian Breakfast Casserole
Italian Egg & Sausage Casserole



Mom’s Meat Loaf
Mom’s Quick Chili
Meat Balls for Spaghetti

Oatmeal Cookies

Pork Chops Sweet/Sour)New
Pork Chops Country Stuffed
Pumpkin Bread
Pumpkin Cheesecake Pie
Pumpkin Pie

Round Steak (Western)New

Silver Dollar Fish Batter
Sour Cream Potato Salad
Spaghetti and Meat Sauce
Strawberry Cheese Cake Delight
Stuffed Peppers
Sunrise Breakfast Casserole
Sweet Potato Pie

Taco Salad Dip
Tender Country Style Pork Steak
Turnips-Spicy Country Style

French Meat Stuffing

1 1/2 lb. largest, tenderized prunes
4-6 oz. cognac
Few dried mushrooms, soaked and chopped
1/2 lb. sausage (sweet Italian or pork)
2 large onions chopped very fine
1/4 lb. spinach chopped very fine
2 tablespoons parsley chopped very fine
1 cup commercial poultry stuffing
2 eggs

Cover the prunes with cold water. Bring to a boil and parboil the prunes for 10 minutes. Drain, cool, and pit the prunes. Pour the cognac into a large flat dish. Place the pitted prunes, cut side down, into the cognac. Soak the mushrooms in hot water to cover for 15 minutes. Select a medium size skillet with a lid. Add the sausage to the skillet and cook until almost done, then drain. Add the onions to the sausage and cook for 10 minutes. Drain the mushrooms and chop them. Add them to the skillet. Add the spinach and parsley and cook for 4-5 minutes. Add the poultry stuffing and whatever the cognac the prunes did not absorb. Mix all very well. Remove from the stove, add the eggs and mix them well into the mixture. Let it cool. When cool, stuff the prunes with the mixture and refrigerate overnight. The next day, bring the prunes to room temperature.

Add the stuffed prunes and remaining stuffing around the turkey and cook as usual. (I do not recommended that you stuff the turkey with the stuffing due to health reasons)

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Sweet Sour Island Pork Chops

6 pork chops
2 eight ounce can crushed pineapple
1 green bell pepper, chopped
1 large onion, chopped
1 cup water
2/3 cup brown sugar, packed
4 tablespoons quick cooking tapioca
4 tablespoons catsup
2 teaspoons soy sauce
1 teaspoon dry mustard
Salt, pepper, garlic powder
2 cups minute rice (prepared as directed on box)

Season pork chops as desired to taste with salt, pepper and garlic powder. Place seasoned pork chops in crock pot.

In a bowl, combine undrained pineapple, chopped green bell pepper, chopped onion, water, brown sugar, tapioca, catsup, soy sauce and dry mustard; pour over pork chops.

Cook on low 6 to 8 hours, or 3 to 4 hours on high. Serve over cooked rice.

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Western Round Steak

1 ½ to 2 pound round steak, cut in serving size pieces
¼ cup flour
2 teaspoons dry mustard
1 ½ teaspoons salt
1/8 teaspoon ground black pepper
¼ cup canola or olive oil
1 cup water
2 Tablespoons Worcestershire sauce

Trim excess fat from meat; slash edges to prevent curling. Combine flour, dry mustard, salt, and pepper.

Put oil in skillet, brown meat on each side and remove meat from skillet. Add flour mixture into the skillet and stir into the oil in the skillet. Add Worcestershire sauce to the water, then slowly, add water/sauce and stir until smooth, thickened, and bubbly; reduce heat.

Add meat, cover and simmer for 1 to 1 ¼ hours or until meat is tender. Skim excess fat from gravy; drizzle gravy over meat.

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Freezer Cucumbers

Mix together:
7 cups cucumbers, sliced
1 cup green peppers, sliced
1 cup onions, sliced
1 Tablespoon salt

Let set for 2 hours; stir and drain.

While waiting, mix:
2 cups sugar
1 teaspoon celery seed
1 cup white vinegar
1 teaspoon mustard seed

Bring to boil and cool. Add to cucumbers. Place in refrigerator for 3 days. Stir once each day. Freeze in containers.

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Deluxe Sour Cole Slaw

Chop fine: 1/2 large head of cabbage OR 1 bag shredded cabbage for cole slaw
1 small onion
1/2 green bell pepper
1 1/2 med. carrots [optional]

Mix in a sauce pan and bring to a boil:
1/2 cup vinegar
1/2 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon celery seed
1/8 cup sugar OR 3 packets of Sweet N Low

While this is still hot, pour over the cabbage. Let stand for an hour, then refrigerate and serve chilled.

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Easy Hamburger Soup

1 pound ground chuck
1 large 32 oz. Can of tomato juice
1 can of peas, (undrained)
1 can of corn, (undrained)
1 can of sliced carrots, drained
1 can cut green beans, drained
3 stalks celery, chopped
4 medium potatoes, diced
2 medium onions, chopped
2 teaspoons salt
1/2 teaspoon ground black pepper

In a 5 quart pan, add chopped onions, chopped celery and ground chuck. Stir together over medium heat until the ground chuck has browned, then drain off the liquid. Add the remaining ingredients, stir well, and bring to a boil. Reduce heat to low, cover and simmer for 1 hour. Stir occasionally while cooking.

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Grandma’s Old Fashioned Skillet Cornbread

3/4 cup flour
3/4 cup white corn meal
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
2 eggs
3/4 cup milk, or 1 cup buttermilk
2 Tablespoons Olive or Canola Oil

Hold an additional 2 Tablespoons of Olive or Canola Oil for skillet.

Combine ingredients. Oil a 10 inch skillet with the 2 Tablespoons of oil on hold for that purpose, get skillet hot and then reduce heat to medium or medium low. Pour ingredients into skillet, cover and fry 7 to 8 minutes. With a wide spatula, turn cornbread, cover and fry 7 to 8 more minutes.

Stoves vary but these are the basic frying times. You may need to make adjustments with heat or time settings.

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I have used this Lasagna recipe for many years and it is a favorite of the family. It is really great served with your favorite salad and garlic bread or bread sticks.

1 1/2 pounds ground chuck
2 small (8 ounce) cans tomato sauce
1 can tomato paste
2/3 teaspoon Italian seasoning
1 1/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon ground black pepper
1 bay leaf
1/8 teaspoon celery seed
2 medium onions, chopped
4 cups shredded mozzorella cheese
24 oz. small curd cottage cheese
1/2 cup grated parmesian cheese
6 lasagna noodles


Brown hamburger and onions, drain, Add tomato sauce, tomato paste, garlic powder, salt, Italian seasoning, bay leaf, pepper and celery seed. Simmer for 30 to 45 minutes.

Cook noodles as directed (you can do this when the sauce is cooking)

Drain noodles in a colander with cool water.

Take the bay leaf out of the sauce.

Spread a light coating of cooking oil evenly on a 9×13 glass baking pan.

Place one layer of three noodles on the bottom of the baking pan, then use 1/2 of the meat sauce to cover the first layer of noodles. On top of the sauce, place a layer of cottage cheese, using 1/2 of the carton. Sprinkle 2 cups of mozzarella cheese on top of the cottage cheese, then add 1/2 of the parmesan cheese on top of the mozzarella cheese.

Repeat the above layer starting with the noodles.

Preheat oven to 350 degrees and bake for 25 to 30 minutes, just until cheese melts but has NOT browned on top.

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Pumpkin Cheesecake Pie:

1 Six ounce graham cracker pie crust
12 ounces cream cheese, softened
½ cup sugar
1 ½ teaspoons pumpkin pie spice
1 cup 100% pure pumpkin
2 eggs

Mix cream cheese, sugar and pumpkin pie spice on medium speed. Stir in pumpkin. Add eggs and mix until blended. Pour into pie crust and bake at 350 degrees for 40 minutes. Set out to cool and then refrigerate for at least 3 hours or overnight.

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Stuffed Peppers:

1 lb ground chuck
1/8 lb sausage
1 egg
1/3 cup quick oats
1/3 cup milk
2 small [8oz] cans tomato sauce
1 med. Onion
½ cup of uncooked minute rice
1 teaspoon salt
1/8 teaspoon ground black pepper
¼ teaspoon garlic powder
2 large green peppers
Italian Seasoning

Combine: milk, eggs, oats, 1 can of tomato sauce, salt, pepper, garlic, onions [chopped], and rice. Mix. Add ground chuck and sausage. Mix again, thoroughly. Slice green peppers in half, top to bottom, clean and arrange in an 8X8 baking dish so that each pepper half can be filled with meat mixture. Spoon meat mixture into pepper halves (they will be very full). Pour 1 can of tomato sauce over all the stuffed peppers (some will run off the top of the stuffed peppers and into the baking dish, this is o.k.). Sprinkle Italian Seasoning lightly over each stuffed pepper, cover with tin foil and bake at 350 degrees in a pre-heated oven for 1 hour and 15 minutes, then remove the tin foil and bake for 15 minutes more. Set aside to cool for about 20 minutes and serve.

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Cook a 3 pound boneless beef roast in water on top of stove [or in crock pot]. When done set aside to cool, then slice or break apart into small pieces for sandwiches.

In 1 1/2 cups broth, add the following and bring to a boil for approx. 3-5 minutes:

1/2 teaspoon salt (See Hint below)
1 teaspoon oregano
1 teaspoon Italian seasoning [search for the best, because the kind you use makes a difference!]
1 teaspoon garlic salt (See Hint below)
1 teaspoon basil
1 teaspoon seasoned salt
1/2 teaspoon pepper

Bring to boil and pour over sliced meat. Bake for 30 minutes at 350 degrees. If you used a crock pot, put the above ingredients in the crock pot while you are slicing or breaking the meat apart. Then add the meat to the crock pot and cook on low for 30 minutes or on high for 15 minutes.

Serve on hoagie buns (large bakery buns will do if you like) with mild Italian peppers. This recipe is especially tasty served with Sour Cream Potato Salad on the side, just look for it in the Index.

Hint: If a smaller roast is used, delete the 1/2 teaspoon salt from the recipe. You should also substitute 1/4 teaspoon garlic powder for the garlic salt listed above. You can then salt the meat to taste before serving.

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Chili Mac

1 pound of ground chuck
1 fifteen ounce can of chili beans
1 six ounce can of tomato sauce
1 fifteen ounce can of stewed tomatoes (sliced)
1 Tablespoon of chili powder
1/2 teaspoon of ground cumin
1/4 teaspoon of garlic powder
1/8 teaspoon of ground red (cayenne) pepper [optional]
1/8 teaspoon of black pepper
1 teaspoon salt
1 medium to large onion, chopped
1/2 pound macaroni

Brown meat and onion, drain. Add remaining ingredients and simmer for 30 to 45 minutes. While chili is simmering, cook the macaroni as directed on the box. Drain the macaroni, place in large bowl and add the chili to the cooked macaroni and mix well. After serving, top with ground parmesan cheese. Goes great with Garlic Parmesan Rolls. This is a great chili recipe, so if you don’t want to add the macaroni, just serve as chili or you can even make great chili dogs too.

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6 medium sized potatoes
1/2 cup Italian Dressing
1/3 cup green onions and tops, chopped
1/3 cup celery, chopped
4 hard boiled eggs, chopped
1 cup Miracle Whip
1/2 cup Sour Cream
1 1/2 teaspoons horseradish (or spicy brown) mustard
celery seed
1/2 bell pepper, chopped

Cube and cook potatoes. Marinate the cubed potatoes in Italian Dressing, while warm, for 2 hours. Then add onions, celery, bell pepper and eggs. To make the dressing, combine sour cream, miracle whip, horseradish (or spicy brown)mustard, salt and celery seed to taste. Mix dressing with potato mixture and refrigerate until cool.

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2 pounds of ground chuck
1/4 of a pound of sausage
2 eggs
2/3 cup oats
2/3 cup milk
2 small [8 ounce] cans tomato sauce (16 ounces total)
3 medium size or 2 large onions
1 cup of uncooked minute rice
2 teaspoons salt
1/4 teaspoon black ground pepper
1/4 teaspoon garlic powder
1 green pepper

Combine: milk, eggs, oats, tomato sauce, salt, pepper, garlic, onions [chopped], and rice. Add ground chuck and sausage. Mix thoroughly. Place in a 9×13 baking dish. Put slices of green pepper on top and push into meat, then with a fork, smooth the meat back over the top of the pepper pieces [if you chop the green pepper instead of making slices, you can just add the pepper with the combination of ingredients as above]. Pour 1/4 to 1/2 cup of ketchup over meat and smooth with a fork. Cover with tin foil. Bake in a 350 degree oven for 1 hour and 15 minutes. Remove foil and bake for 15 minutes more.

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1 pound ground chuck
2 cloves garlic, minced (or 1/4 t garlic powder)
4 teaspoon chili powder
1/2 teaspoon ground cumin
1 15&1/2 oz can red kidney beans, drained
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped green pepper
1 16oz can tomatoes, cut up
1 10 oz. can of Ro-Tel tomatoes with green chili peppers
1 cup of V-8 juice
1 6 oz. can of tomato paste
3/4 teaspoon of salt

Brown ground chuck and garlic, drain. Stir chili powder, and cumin into meat mixture. In a crock pot, combine beans, celery, onions and green pepper. Add undrained tomatoes, undrained Ro-Tel tomatoes and chili peppers, V-8 juice, tomato paste, and salt. Stir meat mixture into crock pot with the other ingredients. Cook on low for 10 to 12 hours or on high for 5 to 6 hours. Um, if you don’t like spicy food, don’t try this one!

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Meat Balls for Spaghetti:

2 lbs ground chuck
1 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
3 slices bread
2 med. onions, chopped
1/2 teaspoon garlic salt
2 Tablespoons Worcestershire sauce
2 Tablespoons hot sauce
1 teaspoon dry mustard
2 eggs
1/2 cup milk

Preheat oven at 350 degrees. Soak bread in the milk. Combine all ingredients and mix well. Shape meat mixture into 2 inch meatballs [about the size of a golf ball]. Place in 13×9 baking dish. Bake for 1/2 hour and add meatballs to your favorite spaghetti sauce recipe and cook as usual. This is an original recipe of mine, hope ya like it!

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Chicken Luau:

3 Tablespoons soy sauce
1/2 teaspoon sugar
1 2-pound chicken, cut up
1 teaspoon instant chicken bouillon or chicken bouillon cube
1 cup boiling water
1 Tablespoon vegetable oil
1 clove garlic, minced
1/8 teaspoon ground ginger
8 slices canned pineapple, drained and cut into pieces
1 green pepper, coarsely chopped
2 carrots, chopped into 1/4 to 1/2 inch pieces
1 6-oz. can sliced bamboo shoots, drained
1 green onion with top, sliced
1 Tablespoon brown sugar
1 Tablespoon cornstarch
3 Tablespoons cold water

In a small mixing bowl, combine soy sauce and sugar. Brush over chicken and marinate for at least 20 min. In another small mixing bowl, dissolve bouillon in water.

Pour oil into Wok, Preheat, uncovered, for 2 min. at med-hi. Add chicken, one or two pieces at a time, and brown. As chicken browns, push up the side and add next piece. Reduce heat to MED-LO; add chicken broth, garlic and ginger. Bring to a boil. Cover and simmer for 30 min. at MED-LO.

Add pineapple, green pepper, carrots, bamboo shoots and onion. Continue cooking, covered about 20 min. or until chicken is tender.

In a small mixing bowl, dissolve brown sugar and cornstarch in water. Add to Wok and bring mixture to a boil. Reduce heat to LO for serving. Serve sauce over chicken with steamed rice. Makes 4 servings.. HINT: May substitute 1/2 cup pineapple chunks or 1/2 cup crushed pineapple.

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Italian Egg & Sausage Casserole:

1 pound bulk pork sausage, cooked and drained
1 1/2 cups sliced mushrooms (4 ounces)
8 medium green onions, sliced (1/2 cup)
2 medium tomatoes, chopped (1 1/2 cups)
2 cups shredded mozzarella cheese (8 ounces)
1 1/4 cups Bisquick Original baking mix
1 cup milk
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano leaves
12 eggs

Heat oven to 350 degrees. Grease rectangular baking dish, 13x9x2 inches. Layer sausage, mushrooms, onions, tomatoes and cheese in dish.

Stir remaining ingredients until blended. Pour over cheese.

Bake uncovered about 30 to 35 minutes or until golden brown and set. Test doneness by inserting a toothpick into the center. If it comes out clean, it should be done.

12 servings

High Altitude (3500-6500 ft): Bake about 35 minutes.

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Silver Dollar Fish Batter:

1 1/4 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon garlic salt
1/4 teaspoon ground red pepper (HOT)
1/2 teaspoon ground dry mustard
1 egg
1 1/4 cups beer

Just combine the ingredients, mix well, and dip your favorite fish fillets into the batter. I use a fry-daddy to deep fry with, and it turns out really good!

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Holiday Cranberry Salad:

2 regular boxes cherry or strawberry jello
2 cups hot water
2 cups sugar
1 lb cranberries, ground
2 oranges [ peeled and finely chopped ]
2 apples diced with pealing
1/2 cup diced celery
1/2 cup Pecan nut chips (but you can use your favorite nuts)

Mix jello with hot water and sugar until dissolved. Chill overnight to make sure the jello is set. Mix remaining ingredients and add to jello. I use a large bowl and stir untill the jello is all mixed with the other ingredients, then chill the salad again so that everything is cold and crisp. Serves 25 people.

Hint: If you half the recipe, there will still be enough to serve the average family. This is an especially tasty recipe that I’m sure your family will love any time of the year!

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California Casserole:


1 med. 32 oz jar Ragu sauce
1 lb fettuccine
2 Tablespoons butter
8 oz cream cheese
1 small carton sour cream
1 cup chopped black olives
1 cup chopped green onions and tops
2 cups shredded cheddar cheese
2 lbs ground chuck
1 2/3 Tablespoons salt (5 teaspoons)

Brown ground beef with 2 teasopoons of salt added and mixed until cooked. Drain. Mix with jar of Ragu. Boil fettuccini with 1 Tablespoon of salt until cooked. Drain. Mix with 2 Tablespoons butter. Cream together sour cream, cream cheese, olives, and onions. Place 1 cup sauce in greased 9×13 baking dish. Top with noodles. Top with remaining sauce. Spread cream cheese mixture over sauce. Top with cheddar cheese. Bake at 350 degrees until bubbly (about 25 minutes). If you use a glass baking dish, reduce oven temp. by 25 degrees. Use Ragu original recipe sauce. Original recipe by William Conrad.

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Family Style Pea Salad:

1 head of lettuce (torn into bite size pieces)
3 medium dill pickles (chopped)
1 medium onion (chopped)
4 hard boiled eggs (chopped)
1 can (13 to 14 ounce can) of early June Peas (drain, rinse twice, and drain again)
1/2 cup of Miracle Whip

Combine above ingredients in a large mixing bowl. You can add more Miracle Whip if needed, but you have to watch and not get too much. It’s best if eaten while lettuce is still crunchy, so don’t make this one the night before.

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Mom’s Meat Loaf:

2 lb ground chuck
2 eggs
2/3 cup oats
2/3 cup milk
2 small [8oz] cans tomato sauce
2 med. onions, chopped
2 teaspoons of salt
1/4 teaspoon of ground black pepper
1/4 teaspoon garlic powder [optional]

Combine: eggs, oats, tomato sauce, salt, pepper, garlic, and onions [chopped], . Add ground chuck. Mix thoroughly. Place in a 9×13 baking dish. Pour 1/4 to 1/2 cup of ketchup over meat and smooth with a fork. Cover with tin foil. Bake in a 350 degree pre-heated oven for 1 hour and 15 minutes. Remove foil and bake for 15 minutes more. Dip or drain as much liquid from the pan as you can.

Hint: You can half the recipe and put it in an 8X8 baking pan. If using glass baking pan, the oven temperature should be 325 degrees instead of 350 degrees. Always pre-heat the oven by turning it on and then wait until it reaches the desired cooking temperature.

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1 cup chopped onion (it equals one large onion)
1 cup chopped celery (equals 3 stalks)
1 cup chopped green pepper (1 medium to large pepper)
2 large garlic cloves, minced
2 tablespoons butter or margarine
2 cups cubed fully cooked chicken breasts ( equals about 3 boneless breasts)
1 can (14 oz) stewed tomatoes with liquid
1 can (10 oz) Rotel tomatoes & peppers (diced)
1 can [10-12 oz] condensed beef broth
1 cup uncooked long grain white rice
1 cup water
1 Tablespoon of Worcestershire Sauce
1 teaspoon sugar
1/4 teaspoon ground thyme
1/2 teaspoon cajun seasoning
1/2 teaspoon chili powder
1/4 teaspoon pepper
1/8 to 1/4 teaspoon ground red cayenne pepper (depends on how spicy you want it)
1 1/2 teaspoon salt
1 teaspoon dried parsley
12 oz fresh or frozen uncooked shrimp, peeled and deveined–or, I sometimes use cooked shrimp and remove the tail, etc.

In a Dutch oven ( a 4 to 5 quart pan with lid ), sauté onion, celery, green pepper and garlic in butter until tender. Add next fourteen ingredients, bring to a boil. Reduce heat, cover and simmer until rice is tender, about 25 minutes. Add shrimp and parsley, simmer, uncovered, until shrimp are cooked, 7-10 minutes. Yield: 8 servings. Good served with your favorite salad and crackers.

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Ham & Beans And Buttermilk Cornbread

Ham & Beans

1 lb. dry Great Northern Beans
1 teaspoon of baking soda
1 large onion, chopped

2 smoked ham hocks or a pound of smoked ham peices
Salt & Pepper to taste (start with a teaspoon of salt, 1/4 teaspoon of pepper)

Start by looking through the dry beans and discard discolored beans. I have even found a small rock at times.

Put beans in a 4 to 5 quart pan, add water to about 1 1/2 inches above the beans. Add baking soda.

Bring to a boil, and maintain a slow to medium boil for 15 minutes.

Using a colander, drain and thoroughly rinse the beans. Put the beans back into the pan, add water to about an inch and a half above the beans. Add ham, onion, salt, and pepper. Bring to a boil, then turn the heat down, cover and let simmer for about an hour and a half. If you want the beans softer, cook a little longer.

If you use ham hocks, seperate the meat from the hocks before serving and mix with the beans in the pan. Make sure you check the heat so they don’t burn or stick to the bottom of the pan.

Buttermilk Cornbread

Use Martha White Yellow Corn Muffin Mix that comes in a box, not a bag.
1/2 cup buttermilk
1 large egg
1/4 of a medium onion, finely chopped

Heat oven to 400 degrees. Lightly oil an 8 X 8 inch cake pan. If you use a glass pan, reduce the oven heat to 375 degrees.

Combine all ingredients, stir until well blended and pour into the cake pan.

Bake for 16 to 18 minutes or until golden brown. For thicker cornbread, double all ingredients and bake 25 to 30 minutes or until golden brown.

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Garlic-Parmesan Rolls

1 loaf [1 lb] frozen bread dough, thawed
3 Tablespoons of grated parmesan cheese
1 teaspoon of garlic salt
1 stick [1/2 cup] butter, melted

Cut dough into 16 pieces; shape into balls. Place on a floured surface, cover and let rise in a warm place for 10 minutes.

In a bowl, stir parmesan cheese and garlic salt into butter. Using a spoon, roll balls in butter mixture; arrange loosely into two 9″ round baking pans. Cover and let rise in a warm place until doubled. Bake at 375 degrees for 10-15 min. or until golden brown. Warm leftover butter mixture; when rolls are baked, spoon the mixture over the rolls. Serve warm. Yield: 16 rolls.

These rolls are great served with your favorite pasta meal and have been a really big hit with my family for years.

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Spaghetti and Meat Sauce

1 pound of lean ground beef
1 large onion [chopped]
1 [16 ounce] can stewed tomatoes [sliced or chopped]
2 [8 ounce] cans tomato sauce
1 [6 ounce] can tomato paste
1 [4 ounce] can sliced mushrooms
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon of dried oregano
1/2 teaspoon of dried basil
1/8 teaspoon of ground thyme
1/8 teaspoon of ground marjoram
1 large [or 2 small] clove of garlic, or 1/4 teaspoon of garlic powder
1 cup shredded cheddar cheese
1 pound of spaghetti, cooked

In a large sauce pan, cook beef and onion until browned, then drain liquid from meat and onion mixture.

Add remaining ingredients except cheese and spaghetti to the meat/onion mixture.

Cover and let simmer over moderately low heat for 1 hour.

Stir in cheese and heat until melted.

Serve meat sauce over hot cooked spaghetti.

Hint: If you use the garlic cloves, they can be browned with the onion and meat mixture. Also, You can cook the spaghetti during the hour that the sauce is simmering. And, don’t forget the parmesan to sprinkle on top when served. If you have problems witht the spaghetti sticking together, make sure the water is boiling rapidly as you add the spaghetti, and you can add about 2 tablespoons of cooking oil to the boiling water before adding the spaghetti, that should fix the problem. Best served with Garlic-Parmesan Rolls!!!

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Applesauce Cake

1 cup applesauce
2 cups All-Purpose flour
1 teaspoon baking soda
1 cup sugar
1/2 cup seeded raisins
1/2 cup butter
1 teaspoon cinnamon

Cream butter and add sugar. Mix soda in applesauce and then add to butter mixture. Mix and sift flour and spices. Add gradually to butter and applesauce mixture. Reserve a little bit of flour to stir in raisins which have been simmered for a few minutes in enough water to barely cover. Then drain well before mixing in the small amount of flour. Add raisins last of all to main mixture.

Butter well a large cast iron skillet. Cut wax paper to fit skillet. Let it come up to the top of sides. Trim off extra. Rub paper in skillet. Be sure both sides of paper are well buttered. Peal and slice rather thinly enough apple to cover bottom of skillet. Sprinkle with brown sugar and cinnamon. Pour Cake batter in apples. Bake in 350 degree oven until cake remains dented slightly when touched with finger. Put plate over skillet. Turn cake out on plate. Carefully peel of waxed paper.

Serve as is or with whipped cream or ice cream.

Moist and delightfully apply

Hint: Use Jonathon or Yellow Delicious Apples

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1 1/3 cups rolled oats mixed with
1 cup sugar
pinch salt
1 level Tablespoon baking soda
1 cup raisins (plumped)

Stir soda in raisins
Stir in oats

Mix 2 eggs and 1/2 cup butter
Skimpily 1 2/3 cup flour last

Drop by Tablespoon. on cookie sheet

Bake 12 min. Oven temperature=350 degrees

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Oatmeal Cookies

Tender Country Style Pork Steak

4 pork steaks
garlic powder
Bar-B-Que Sauce

Preheat oven to 400 degrees. Place the pork steak in a 9X13 baking dish. Season to taste with salt, pepper and garlic powder. Cover with tin foil and bake for 1 hour. Turn the pork steak over and brush with bar-b-que sauce, replace the tin foil and bake for another 1/2 hour .

You can use seasoned salt instead of the salt, pepper and garlic powder if you want. Also, if you want a smoked, grilled flavor, follow the above but instead of putting the pork steak back in the oven for that last 1/2 hour, place them on your grill and turn them about every 5 minutes for about 15 to 20 minutes. Don’t forget to add your favorite Bar-B-Que sauce to the top of the pork steak the last time you turn the pork steaks. If you put it on before that, the sauce will get on the grill and burn.

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Beef Pot Roast with Potatoes and Carrots

3 pound boneless beef arm roast
4 to 6 medium potatoes (pealed and quartered)
1 pound bag of carrots (small baby carrots)
1 large onion
garlic powder
1 cup water

Place beef arm roast in a large pan with lid (dutch oven), add water. Season with salt, pepper and garlic powder to taste. Slice onion and place the onion slices on top of the seasoned roast. Place any remaining onion around the side of the roast.

Add the potatoes and carrots around the roast. Salt and pepper the potatoes and carrots, but don’t put garlic powder on them.

Bring to a boil, then turn down to simmer. All stoves are different, but try Med-Low. Cover and cook for 3 hours. Don’t lift the lid during cooking, it lets the steam out and takes longer to cook the roast to tender! Also, make sure that when the roast is cooking that the water is a very low boil, simmer. If it cooks too fast, the meat will be too tough and the whole thing will burn.

An easier way: In a crock pot, put the potatoes, carrots and onion in first, then place the roast on top of the vegetables. Add water. Add the seasonings and cook on low for 10 hours, or on high for 5 hours.

Either way, you get a whole meal in just one pan!

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Turnips-Spicy Country Style

Many people don’t like cooked turnips because of their very strong taste, but here is the solution to that problem. It is sugar! The sugar takes the strong “tang” away from the turnips, so start out with 2 tablespoons. If the turnips taste sweet, decrease the amount of sugar, if they still taste too tangy, add a little more sugar next time.

6-8 medium turnips (sliced)
3 slices bacon
1/8 to 1/4 teaspoon salt
1/8 teaspoon ground cayenne pepper
1/8 teaspoon ground black pepper
2 tablespoons sugar

Peal turnips and slice (about 1/4 inch thick). Put the sliced turnips in a pan with lid and add enough water to cover the turnips. Add bacon, cayenne pepper, black pepper, salt and sugar. Cover and bring to a boil and then turn the heat down and let simmer until tender, about 30 to 45 minutes, then remove the bacon and discard. I like my turnips with more cayenne than this recipe calls for, but it all depends on how cajun you want them. I use 3 small cayenne peppers dried and broken up in the turnips (we grow our own).

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Cornbread Stuffing

Corn Bread Recipe:
Use One BOX of Martha White brand Yellow Corn Muffin Mix that comes in a box, not a bag.
1/2 cup buttermilk
1 large egg

Stuffing Recipe:
1 loaf of bread–toasted (use your toaster, 2-4 slices at a time)
4 stalks of celery (about a cup) chopped
1 1/2 large onion–chopped
1/2 stick of real butter (you can use margarine, but it will change the taste a little)
2 tablespoons of sage
Salt–1 teaspoon
Pepper–1/4 teaspoon
1 large egg

The Broth:

Start with 2 cups of turkey broth, continuing to add broth until you reach the correct consistency, usually about 4 cups. — It is not recommended that you put the stuffing inside the turkey for health reasons. Put the stuffing around the turkey in the pan, and you do this near the last, when the turkey is almost done…it doesn’t take long for the stuffing to cook.

To get the right consistency for the stuffing:

Start with two cups of the broth and continue to add more broth, up to 4 cups, the stuffing should be moist, but not soggy…kinda light. HINT: If you add 2 cups of water to the turkey before you put it in the oven, it will make more broth and it helps the turkey stay moist and not dry.

Make the cornbread the night before…then it is not hot and is easier to deal with.

Now, to put it all together:

Use a big bowl and Break up the cornbread (crumbled), then break up the toast (about crouton sized, I just pinch it off and break it up, it’s no big deal)

In a sause pan, melt the butter and then saute the onions and celery. When done, add these to the cornbread and toast. Add the sage, salt, pepper, egg, and mix well. Now, add the broth and mix well [remember to not make it too soggy].

All of the ingredients should be combined now, so put the mixture around the turkey and bake UNCOVERED for about 45 minutes to an hour until it is slightly browned [keep an eye on it] do this the last hour that the turkey is baking.

The Holiday Cranberry Salad that I have listed is a real good one, it really goes great with the season.

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Bread Pudding

3 eggs
3/4 cup of sugar
1/4 cup of brown sugar
1/4 teaspoon of ground cinnamon
2 cups of milk
1 teaspoon of vanilla
8 to 10 slices dried bread (left out overnight)

Mix the first 6 ingredients well. Add bread, torn in pieces, and mix well. Bake in a buttered bread pan at 350 degrees for 30 to 35 minutes until done…..SMILE

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HamburgersThese burgers need to be pan fried, they are too soft to put on the grill.

1 lb of ground chuck
1 egg
1/3 of a cup of oats
1/3 cup of milk
1 chopped onion (medium size)
1 teaspoon of salt
1/4 teaspoon of pepper
1/2 to 1 cup of flour
If you use a 10 inch skillet, use about 1/2 cup of liquid cooking oil

In a bowl, combine the egg, oats, milk, onion, salt and pepper.

Add the ground chuck and mix well. ( I use plastic gloves, it is kind of messy but worth the trouble)

Put the flour on a plate.

Make the hamburger mix into 6 burgers. To do that, you have to make it into balls first and make sure you get about 6 of them. Then you roll the balls of burger in the flour. After each is completely coated, pat each ball of burger into a flat burger. You may have to add a little extra flour to each burger to completely coat the meat.

Put the oil in the pan, and pre-heat until hot. Add the burgers (usually 4 of them will fit). Cover and cook on medium heat until done to your taste, turning the burgers once when half way through the frying process…Add Cheese (for cheese burgers) at the very last just long enough to melt. Remove these 4 and add the other 2 and repeat the process.

They don’t shrink very much, so what you pat out is pretty much what you get…….Very Tasty.

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Broccoli Casserole1 box cooked, drained, chopped broccoli
1/2 stick butter
1/2 cup cheese-whiz
1 can cream of chicken soup (as is, with no water added)
1/2 cup milk
1/4 cup water
1 cup minute rice

Mix all together and pour into greased casserole [8×8] pan. Bake at 350 degrees for 1 hour.

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Italian Breakfast Casserole1 pound bulk pork sausage, cooked and drained
1 1/2 cups sliced mushrooms (4 ounces)
8 medium green onions, sliced (1/2 cup)
2 medium tomatoes, chopped (1 1/2 cups)
2 cups shredded mozzarella cheese (8 ounces)
1 1/4 cups Bisquick Original baking mix
1 cup milk
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano leaves
12 eggs

Heat oven to 350 degrees. Grease rectangular baking dish, 13x9x2 inches. Layer sausage, mushrooms, onions, tomatoes and cheese in dish.
Stir remaining ingredients until blended. Pour over cheese.
Bake uncovered about 30 to 35 minutes or until golden brown and set. Test by inserting a toothpick into the center. If it comes out clean, it should be done.

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Sunrise Breakfast Casserole12 eggs
3/4 cup milk
1 1/2 cup shredded cheese (sharp or mild chedder)
1 cup chopped ham
1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Beat eggs and add milk. Stir in remaining ingredients and mix well.

Pour in baking dish and bake for 20 to 25 minutes in a 400 degree oven

Let set approximately 5 minutes before cutting. Makes about 12 servings.

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Choice Potato Salad6-8 med. potatoes, pealed and quartered
1 large onion, chopped
2 Tablespoons fresh parsley [optional]
1 stalk celery, chopped
1/2 green pepper [chopped fine]
3 hard boiled eggs [chopped]
1/4 teaspoon of garlic powder [optional]
2 teaspoons prepared (table) mustard
1/2 cup Miracle Whip
2 Tablespoon vinegar
2 teaspoon celery seed [optional, but recommended]
1 to 2 teaspoons salt to taste
1/2 teaspoon ground black pepper

Boil potatoes until done, about 20 minutes. Drain. Place potatoes and remaining ingredients in mixing bowl. Mix well. Chill and serve.

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Corned Beef and Cabbage2 to 3 pound Corned Beef Brisket
1 cup of water
2 bay leaves
1 teaspoon of dried parsley
1 teaspoon of salt
1/4 teaspoon of ground black pepper
1/4 teaspoon of garlic powder

Take the brisket out of the package, place in a crock pot, add water and the juice in the brisket package, and throw away the spice packet that came with the brisket.

Add remaining ingredients and cook on High for 5 hours, or Low for 10 hours. If you don’t have a crock pot and want to cook on the range, it needs to simmer covered for 3-4 hours.

Remove the brisket and slice across the grain of the meat to make those long strings of beef into more bite sized pieces.


3 slices bacon
1/8 to 1/4 teaspoon salt
(optional for cajun) 1-2 dried cayenne peppers or 1/8 to 1/4 teaspoon ground cayenne pepper
1/8 teaspoon ground black pepper

Cut the fresh cabbage in half and then into bite sized pieces. Place cabbage in a pan with lid and add enough water to cover the cabbage. Add bacon, cayenne pepper, black pepper. Cover and bring to a boil and then turn the heat down and let simmer until tender, about 30 to 45 minutes. I like my cabbage with more cayenne than this recipe calls for, but it all depends on how spicy you want the cabbage to be if at all. I use 3 small cayenne peppers dried and broken up in the cabbage (we grow our own). These 2 are a great combination, especially with mashed potatoes, sliced tomatoes and fresh onion.

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Baked Ham

Make sure you buy a pre cooked ham. It will say that it is FULLY COOKED on the label, don’t buy a partially cooked ham. Prepare the ham as below and add the glaze you prefer and then bake 10 minutes per pound at 350 degrees uncovered [if you us a glass baking dish, lower the temperature to 325 degrees] to warm the meat and melt the glaze.

Score the ham by using a sharp knife. You do this by cutting 1/4 to 1/2 inch deep slits in the top part of the ham, in about 2 inch sections of the ham top, and slightly down the sides. You can make the cuts in a diamond shape if you want. Then use one of the Glazes to the top of the ham and into the score cuts.


Brown Sugar Glaze:

Combine 1 cup firmly packed brown sugar, 2 tablespoons flour, 1/2 teaspoon dry or prepared mustard, 1/8 teaspoon cinnamon and 3 tablespoons dry sherry, vinegar or water.

Mix well and spread on ham.

Jelly Glaze:

Heat 1 cup currant or apple jelly until melted. Spread on ham. [you can also use apricot or peach jelly]

Orange Marmalade Glaze:

Use one cup orange marmalade to spread on ham.

Pineapple Glaze:

Combine 1 cup firmly packed brown sugar with 3/4 cup drained crushed pineapple, and spread on ham. You can top it all off with sliced pineapple rings for a special touch.

Serve it up with your favorite veggies and ENJOY!

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Candied Yams

4 medium sweet potatoes
4 tablespoons butter
1/3 cup brown sugar

Wash the sweet potatoes and then pierce them several times with a fork (so that steam can escape while baking), bake at 400 degrees F for 45 minutes to an hour. Remove from oven and let cool, then peal and cut into quarters. Heat the oven to 350 degrees F. Arrange the sweet potatoes in an ungreased shallow baking dish. In a pan, melt the butter and brown sugar together and then drizzle this mixture over the sweet potatoes. Bake at 350 degrees for 30 minutes.

TIP: One 16oz. can of sweet potatoes drained can be substituted for the fresh cooked sweet potatoes. They can also be garnished with miniature marshmallows after baking (they will melt on the hot sweet potatoes, just don’t put them on until after baking).

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Sweet Potato Pie

1 nine inch pie shell
2 cups mashed cooked sweet potatoes
2 eggs, well beaten
1 1/4 cups milk
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons rum flavoring
4 tablespoons butter, melted

Preheat oven to 425 degrees F. Combine the ingredients in a large bowl and beat until smooth and well blended. Pour into pie shell. Bake for 10 minutes, then reduce the heat to 300 degrees F. and bake for about 50 minutes more or until the filling is firm.

Hint: If you want your crust to turn out flaky and crisp, not soggy, lightly brush egg whites onto the pie crust NO YELLOW and bake for 3 to 5 minutes at 350 degrees, remove from the oven and let cool to room temp. and then add the filling and follow the baking instructions above.

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Creamy Cole Slaw

Need it in a hurry? Use one 1lb bag of shredded cabbage (a cole slaw mixture in a bag at most grocery stores), chop 1 medium onion and cut the Sauce recipe in half! Now, that’s fast!

1 medium sized head of cabbage
3 medium sized carrots (scraped)
1 medium sized onion

Shred the above and combine in a large bowl.

The Sauce:

2 cups of Miracle Whip
8 teaspoons (1 ounce) of prepared table mustard
1/2 cup of sugar
1/2 cup of milk
1/4 teaspoon of pepper
1/2 teaspoon of salt

Mix the ingredients of the sauce together in a medium bowl and slowly add to the shredded slaw mix, stirring as you go. When it is all blended together, it should look creamy and colorful. Chill and enjoy!

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Chicken and Rice Casserole

1 chicken, cut up
1 can of cream of chicken soup
1 can of cream of celery soup
1 can of french onion soup
1 cup of milk
1 2/3 cups of minute rice

Mix the soup, milk and rice together in a 9×13 casserole dish. Salt and pepper the chicken to taste and place on top. Bake in a pre-heated 350 degree oven for 1 hour uncovered until the chicken is tender. If you don’t like french onion soup, you can substitute with cream of mushroom soup. If the skin has been removed from the chicken, add one chicken flavored boullion cube to the soup mix. Remove from oven and let set for 20 minutes so that the rice can absorb the remaining liquid, and serve.

This is the basic recipe, but you can experiment with your favorite seasoned/herb quick cooking rice.

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Pumpkin Bread

1/2 cup Mazola Oil
1 1/2 cup sugar
1 cup pumpkin
1/4 cup warm water
2 eggs
1 3/4 cup sifted all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cloves
1 teaspoon cinnamon
1/2 cup each chopped dates, raisins, and nuts

Mix the first five ingredients in a large bowl. Blend well. Mix the dry ingredients in another bowl and combine them all together and blend well. Add dates, raisins, and nuts. Bake in a greased and floured loaf pan in a 350 degree oven for one hour. Cool and ice with powdered sugar icing. If you use a glass pan decrease the oven temperature to 325 degrees.

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Pumpkin Pie

3/4 cup sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 cups pumpkin (one 16oz can)
1 1/2 cups evaporated milk
2 eggs, beaten
1 nine inch pie crust (not graham cracker crust)

Heat oven to 425 degrees F. In a large bowl, combine all filling ingredients and blend well. Place the pie crust into pan and pour the combined ingredients into the crust. Bake at 425 degrees for 15 minutes. Reduce the oven temperature to 350 degrees F and continue to bake for 40 to 50 minutes more or until knife inserted near the center comes out clean. Cool to room temperature and serve with whipped cream or your favorite topping (vanilla ice cream is good too). One pie should make about 8 servings.

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Taco Salad Dip

1 can of bean dip [located at your grocery store in the potato chip section]
1 pkg. taco seasoning
1 16oz carton sour cream

Spread the bean dip in a pizza pan or serving dish, mix together the sour cream and taco mix seasoning and spread on top of the bean dip.

Top With:

Salsa (spread on thin)
3 chopped green onions
Chopped Lettuce
Sliced black olives
Chopped tomato (one small)
Shredded cheddar cheese

Use your favorite taco or corn chips to scoop up the salad dip. The Fritos brand scoop chips work real well.

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Mom’s Quick Chili

1 lb Ground Chuck or Hamburger
1 15oz can chili beans
1 8oz can tomato sauce
1 15oz can stewed tomatoes
1 tablespoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper [optional]
1 teaspoon salt
1/8 teaspoon black pepper
1 medium onion, chopped

In a skillet, brown the meat and onion, drain. Add remaining ingredients, cover and simmer for 15-20 minutes. You will probably want seconds! Serve with your favorite crackers and/or salad.

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Grilled Shrimp & Veggies

1 onion
1 small zuchinni or yellow squash
1/2 green bell pepper
4 slices bacon
12 fresh (pealed and cleaned) jumbo or large shrimp tails
4 metal skewers

Cut the veg. into 9 peices, which should be bite size pieces, about 3/4 to 1 inch slices. Quarter the onion, then cut the same way, into a total of about 9 peices. Cut each slice of bacon into 1/3s (platter bacon is a bit thicker, and will hold better). Salt and pepper the shrimp and vegetables to taste. Wrap each shrimp with a piece of bacon. Using a skewer, pierce the shrimp tail at it’s smallest end first, then bend the shrimp around and pierce through the large end and slide the shrimp onto the skewer. This will hold the bacon secure on the shrimp, making the bacon and shrimp secure on the skewer. Next, slide a piece of each vegetable onto the skewer and start the process over with a shrimp and veggies until the skewer is full. Continue the above with the remaining skewers. You can use what ever vegetables that you want, so the recipe can vary according to your taste. I use metal skewers that I purchased from WalMart in the kitchen utensil section.

On a medium grill, cook 5 minutes on each side. A grill with a cover works really well, but you need to watch and make sure the bacon doesn’t catch fire. If it does, put the fire out quickly and try to decrease the heat of the grill (you can use a spray of clean fresh water, a little at a time from a spray bottle that has not been used for anything else before). A spray bottle that has been used with cleaning chemicals can bring a terrible taste to your meal, no matter how hard you try to wash it out.

After cooking, serve and enjoy a really tasty diversion from stir fry and bar-b-que. They are both brought together and is a real favorite for my family, and maybe yours too.

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Homemade Dinner Rolls

3 to 3 1/2 cups sifted flour
1 package active dry yeast
1 1/4 cups milk
1/4 cup sugar
1/4 cup shortening
1 teaspoon salt
1 egg

In large mixer bowl, combine 1 1/3 cup of the flour and the yeast. Heat together milk, sugar, shortening, and salt just until warm; stir occasionally to melt shortening. Add to dry ingredients in mixer bowl; add egg. Beat at low speed of electric mixer for 1/2 minute; scrape sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a soft dough. Place in greased bowl; turn Once to grease surface. Cover; let rise until double, 1 to 1 1/2 hours. Punch down; turn out on lightly floured surface. Cover; let rest 10 minutes. Shape as desired. Cover and let shaped rolls rise until double, 30 to 45 minutes. Bake on greased baking sheet or in greased muffin pans at 400 degrees F. for 12 to 15 minutes. Makes 2 dozen rolls.

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Country Stuffed Pork Chops

8 thin or breakfast pork chops
1 cup chopped celery (about 3 stalks)
1/2 cup chopped onion (1/2 of a large onion)
1/2 stick of butter
4 cups soft bread crumbs
1 can (8 3/4 oz.) whole kernal corn, drained
2/3 teaspoon sage
1/2 teaspoon salt
1/4 teaspoon of ground black pepper

Lightly season pork chops with salt and pepper. In a small saucepan, cook celery and onion in butter until tender and pour into a medium sized bowl. Stir in bread crumbs, corn, sage, salt and pepper. Place 1/2 of the pork chops in a 9X9 (approx) greased glass baking pan. Spread evenly with stuffing. Top with remaining chops. Cover with tin foil. Bake at 325 degrees for 45 minutes. Remove foil and bake 30 minutes more. Serves 4.

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Strawberry Cheese Cake Delight

2 sticks of butter
2 cups of self rising flour
1 1/2 cups pecan pieces

8 oz. Philly Cream Cheese
One 16 oz. box of confection sugar
12 oz. Cool Whip

Using a pastry cutter, cream the butter, pecans, and flour together. Press this mixture into a 9 x 13 inch baking pan, and press it on the bottom and up the sides of the pan. This will be the crust of your cheese cake. Bake until brown (approx. 15 to 20 minutes) at 350 degrees. Let the crust cool.

Mix the cream cheese, Cool Whip, and sugar together with an electric mixer. Spread evenly onto the crust. Refrigerate at least 1 hour.

Top with Strawberry Pie Filling (or the pie filling of your choice, like Blueberry or Cherry) and chill at least 1 hour before serving. This recipe can be made the night before. 

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Hash Brown Casserole

1 (2 pound) package frozen hash brown potatoes, thawed
1/2 cup melted butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) container sour cream
1/2 cup chopped onions
2 cups shredded cheddar cheese
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups crushed cornflakes cereal (measured after they are crushed)
1/4 cup melted butter

Preheat the oven to 350 degrees. In a large bowl, combine the hash browns, 1/2 cup melted butter, cream of mushroom soup, sour cream, chopped onion, cheddar cheese, salt, pepper. Place the mixture in (2) 8×8 baking dishes or (1) 9×13 baking dish. In a medium saucepan over medium heat, saute the cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole(s). Bake covered in the preheated oven for 40 minutes. This is an excellent recipe for family gatherings and reunions. Great for supper too! 

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Chicken and Dumplings

1 whole chicken
3 chicken bullion cubes
2 cups flour
1/4 cup shortening (Crisco type)
1 egg
1/2 teaspoon salt (for the dumplings)
1 teaspoon salt, or salt to taste (for the chicken)
1/2 to 3/4 cup of chicken broth (cool)

Place the chicken and salt in a 5 quart pan, add enough water to just cover the chicken and let simmer for about 1 hour. Remove the chicken, de-bone the chicken and break the meat apart if you plan to put the chicken in with the dumplings; remove 3/4 cup of the liquid and set aside for the dumplings, add the 3 bouillon cubes to the water in the pan and bring to a medium high boil. In a medium size bowl, cream the flour, shortening, egg, and salt together. Add enough broth to form a stiff dough, be careful so that you don’t add too much broth. (but…If you add a little too much broth, just add more flour).

Flour a surface to roll the dough on. Wax paper or tin foil on a flat surface is good. Roll the dough to about 1/8 inch thickness or less. With a knife slice the dough into long strips about an inch wide. The strips can then be picked up one at a time and broken off into the pan of hot broth in about 2 to 3 inch strips. It’s important that the broth be in a rolling boil while you are adding the dough. After adding some of the dumpling dough, the boiling broth will start to slow in it’s boil. Now is a good time to stir the dumplings so that they don’t stick together or stick to the pan. (This helps the broth regain it’s heat and resume a good rolling boil.)

After all the dumpling dough is added to the broth, turn the heat down to a simmer. Cook for 15 minutes, turn the heat off, cover the dumpling pan and let sit for 20-30 minutes. (This helps make them tender)

If you want the chicken in with the dumplings, put the chicken in the pan just before you start adding the dumpling dough.

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Ingredient Substitutions, Conversion Factors and Kitchen ConversionsIngredient Substitutions:

If you don’t have Buttermilk, 1 cup: Substitute 1 tablespoon lemon juice or vinegar + enough milk to make 1 cup (let stand for 5 minutes)

If you don’t have Chocolate, 1 ounce: Substiute 3 tablespoons cocoa + 1 tablespoon butter or margarine.

If you don’t have Cornstarch, 1 tablespoon: Substitute 2 tablespoons flour (for use as a thickener)

If you don’t have Garlic, 1 clove: Substitute 1/8 teaspoons garlic powder or 1/2 teaspoons minced garlic.

If you don’t have onions, 1/2 cup: Substitute 2 tablespoons dehydrated onions.

If you don’t have Fresh herb, 1 tabelspoon: Substitute 1/2 teaspoon powdered dried herb or 1 teaspoon crumbled dried herb.

Conversion Factors:

Fahrenheit to Celsius: Subtract 32 from the Fahrenheit figure, multiply by 5, then divide by 9.

Celsius to Fahrenheit: Multiply Celsius figure by 9, divide by 5, then add 32

Cups to Liters: Multiply cup figure by 0.24 to get the number of liters.

Ounces to Grams: Multiply ounce figure by 28.35 to get the number of grams.

Grams to Ounces: Multiply gram figure by .0353 to get the number of ounces.

Kitchen Conversions:

1 pinch=less than 1/8 teaspoon (dry)

1 dash=10 drops

3 teaspoons=1 tablespoon=1/2 ounce (liquid and dry)

2 tablespoons=1 ounce (liquid and dry)

16 tablespoons=8 ounces=1 cup

2 cups=16 ounces (liquid)=1 pint

4 cups=32 ounces (liquid)=2 pints=1 quart

16 cups=128 ounces (liquid)=4 quarts=l gallon

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