2 T. mayonnaise

2 t. Dijon Mustard

1 C fresh broccoli floretts

8 0z sliced deli ham

1/2 small onion

8 oz swiss cheese grated, divided

1 T. vegetable oil

2 pkg refrigerated pizza crust

1 0z Parmesan cheese

Preheat oven to 400 degrees. Combine mayo and mustard, mix well. Chop broccoli, ham, & onion into small pieces. Combine broccoli, ham, onion, and half of swiss cheese into bowl with mayo and mustard. Unroll package of dough onto bottom of cookie sheet, gently pressing dough to cover the whole bottom of pan. Sprinkle with remaining swiss cheese to within 1 inch of edges. Spoon ham mixture over cheese. Unroll remaining dough directly over filling, matching edges of dough and shaping to fit as dough is unrolled. Trim about 1/2 inch off sides of dough and press edges to seal. Brush oil over dough. Using knife, make 12 slits, in three rows of four each, into top of crust. Bake 14 - 16 minutes or until golden brown. Sprinkle parmesan cheese over calzone, bake another 2 - 3 minutes or until cheese and crust are a deep golden brown. Slice with pizza cutter and serve.

1 - 12 oz package semi-sweet chocolate morsels, divided

1 - 18/21 oz package brownie mix (plus ingredients to make cake-like brownies)

3/4 C packed brown sugar, divided

1 C salted mixed nuts, divided

5 rolls of rolos, divided

Preheat oven to 375. Chop 1 1/2 cups of the chocolate morsels. In a bowl combine brownie mix, water, oil, eggs and 1/4 cup of brown sugar, mix well. Fold in chopped chocolate; pour batter into large cookie sheet and spread evenly. Chop nuts, combing half the nuts and remaining 1/2 cup brown sugar; sprinkle evenly over brownie batter. Bake 20 - 22 minutes or until knife stuck into center and comes out clean. Cut 16 rolos into quarters. Place remaining 1/2 cup chocolate morsels in bowl and microwave on high 1 minute or until melted, stirring after each 20 second interval. Spoon melted chocolate into resealable plastic bag; set aside. Remove pan from oven. Immediately press remaining 24 rolos evenly into brownies, in 4 rows of six caramels each. Sprinkle quartered rolos and remaining nuts over brownies. Trim corner of chocolate-filled bag; drizzle chocolate evenly over brownies.

1 lb ground beef

1 32oz jar spaghetti sauce

1 16oz container cottage cheese

8 oz sour cream

8 lasagna noodles, divided

1/2 cup grated parmesan cheese

1 cup water

Cook ground beef until browned. Add spaghetti sauce and reduce heat to low until heated through. Preheat oven to 350 degrees. Combine cottage cheese and sour cream and blend well. Spoon 1 1/2 cups meat sauce into bottom of 13 x 9 inch pan. Place 4 uncooked noodles over sauce, then half of the cheese mixture, 4 slices of mozzarella, half the remaining meat sauce, and 1/4 cup parmesan. Repeat layers starting with the uncooked noodles and use all remaining cheese mixture, meat sauce, and parmesan. Top with remaining 4 slices of mozzarella. Pour water over lasagna near sides of pan. cover with foil. Bake 1 hour, uncover and bake until bubbly, 20 minutes more. Let stand 15 - 20 minutes before cutting.

1 package of yeast

1 C warm water

1/2 t. salt

2 t. olive oil

2 - 2 1/4 C flour

Dissolve yeast in warm water, add salt and olive oil, mix. Then slowly add flour until dough is lightly sticky. Let rise about 45 minutes. Preheat oven to 400 degrees. Roll out dough, place on pizza stone, and cook in oven for 10 minutes to precook the pizza crust. Add toppings and cook until cheese is melted and bubbling.

1 medium Cabbage Shredded
2 pkgs Ramen Noodles, broken up with no seasonings.  Cook drain and rinse.
1 bunch of sliced Green Onions
1 Green Pepper
1 pkg 5.5 ozs slivered Almonds
2 C Cooked Chicken Breast, cut into cubes (or 2 cans of shrimp)

Mix all together in a large bowl.  Pour Sauce over and mix thoroughly. Refrigerate overnight.

Sauce

1 C Oil
6 T Seasoned Rice Vinegar
4 T Sugar
2 t salt
1 t Pepper
2 t Accent

Mix until sugar disolves.

24 Oreo cookies - crushed
6 T Butter

Mix and put in pan. Refrigerate.

1 8 oz pkg Cream Cheese
1 C Powdered Sugar
1 C Cool Whip

Whip together. Pour into oreo cookie lined pan.

1 pkg Chocolate Pudding
1 pkg Vanilla Pudding
3/4 C Milk

Mix together.  Pour over top of Cream Cheese mixture. 

Top with Cool Whip and additional oreo cookies if desired.

1 8 oz can Oysters with juice
2 Potatoes, chopped
1 Stalk Celery sliced
1 slice of 1" thick Onion
3/4 can Corn with juice
1 8 oz can mushrooms with juice
Salt & Pepper to taste

1 square butter
1 c Flour
Milk

Melt butter in small pan.  Add flour until thick.  Stir in enough milk to make a thick sauce.  Add to crockpot.  Add remaining ingredients to crock pot.  Cook on low at least 6 hours.

2 boxes Devils Food Cake Mix
1 1/2 C Shortening
4 lg Eggs

Mix swell and roll into marble shaped balls.  Bake at 350 for 9 minutes.  Cool completely. 

Filling

8 ozs softened Cream Cheese
1/2 C Soft Butter
1 t Vanilla
4 C Powdered Sugar

Mix well. Frost and put together in pairs

3 C Canola Oil
1 C Cider Vinegar
1/2 C Soy Sauce
3 T Sesame Seeds - toasted
1/2 C Water
1/2 C Sugar
3 T Ground Ginger

This makes 5 cups of dressing.  Mix ingredients for dressing and toss with romaine lettuce, mandarin oranges, almonds and chopped green onion.

3 qts Cucumbers - sliced into 1 1/2 slices
2 qts Onions - small pickling onions
1 qt Cauliflower
1 C Salt

Cover the above with water and let stand overnight.  Drain.  Cover cucumbers with white vinegar, 1 c sugar, 1 T Tumeric.  Cook until pickles are half done (cucumbers are clear in the center).  Remove cucumbers from liquid.  Put in cauliflower and cook until half done.  Remove cauliflower from liquid and add onions and remove pan from heat.  Let stand 5 minutes.  Remove onions from pan. 

In a large bowl, mix:

2 C Sugar
1/4 - 3/4 C Flour
1/2 C Dry Mustard
1 t Tumeric

Add equal amounts of vinegar and water to make a paste.  Cook until thick. Add vegies and 1T Paperica, 1 t red pepper, 1 t celery seed (or pickling spices) in a bag and pimento (small jar).  Cook until done.  Pour into bottles.  Turn bottles upside down to seal.  Do not process or pressure.

1 1/2 lbs Hamburger
48 ozs Spaghetti Sauce
16 ozs Ricotta Cheese
16 ozs Sour Cream
4 ozs Parmesan Cheese
1 pkg Lasagne Noodles
1 8 oz pkg Pepperoni
1 lb grated Mozzarella Cheese
1 lb grated Cheddar Cheese

Brown hamburger and stir in spaghetti sauce.  Mix ricotta cheese and sour cream together.  In 9X13 pan, layer noodles, spaghetti sauce, cheese and sour cream mixture, pepperoni and grated cheeses.  Repeat.  Bake at 350 for 1 hour.

Goose Breast sliced into 1/8 inch strips1/4 C Liquid Smoke (Mesquite or Hickory)
1/2 C Soy Sauce
1/2 C Worcestershire Sauce
1 C Water

Soak for 6 hours.  Stir occasionally.  Put in food dehydrator for approximately 10 hours.  Put on lots of pepper before you start drying.

Goose BreastSeasoned Salt
Flour
Oil
1 pkt Mushroom Gravy Mix
1 pkt Onion Gravy Mix
2 C Water (Including water from mushrooms)
1 can Mushrooms
2-3 T Worcestershire Sauce

Lay goose breast on cutting board and slice in half horizontally.  Then cut in half vertically.  You should now have 4 small steaks. Cover liberally with seasoned salt.  Dip in flour and then brown quickly in oil.  In crock pot, mix the gravy mixes, water, mushrooms and worcestershire sauce.  Put the browned steaks into the gravy mix.  Cook on High for 4 hours or on low 6-7 hours.  Serve over noodles or rice.

1 small package Lemon Jello
1 small package Lemon Pudding (the kind you cook)
2 Egg Yolks
1/2 C Sugar
3 C Water

In a sauce pan over medium heat cook the above ingredients until thick.  Chill overnight. 

Add to that:

8 ozs Cool Whip
2 cans Chunk Pineapple
2 cans Fruit Cocktail
2 Apples
2 Bananas
1 Bunch Grapes

Stir and serve.  Keep refrigerated.

6 T Butter, softened
Cocoa - 1/3 C for Light flavor
              1/2 C for Medium flavor
              3/4 C for Dark Flavor
1/3 C Milk
1 t Vanilla
2 2/3 C Confectioners Sugar

Cream butter in small bowl.  Add cocoa and confectioners sugar alternately with milk.  Beat to spreading consistency.  An additional Tablespoon of milk may be needed.  Add vanilla.  Makes about 2 c frosting.

1 1/2 C Flour1/3 C Unsweetened baking cocoa
1 t Baking Powder
1/8 t Salt
2 Eggs
2/3 Sugar
1 t Vanilla
1/2 C Milk
1 T Butter, melted

Preheat oven to 325.  Combine flour, cocoa, baking powder and salt.  In seperate bowl mix eggs, sugar and vanilla until thick.  Combine milk and butter.  Algernately combine egg mixture and milk mixture with flour mixture and mix until smooth and soft.  Spray pan lightly with cooking oil.  Fill with batter 2/3 full.  Bake 8 minutes.  Cool.  Carefully remove.  Repeat with the rest of the batter.  Frost or glaze.

Glaze
1 C Confectioners Sugar
2 T HOT water

2 C Flour3/4 C Sugar
2 t Baking Powder
1 t Salt
1 T Melted Butter
2 Eggs, beaten
3/4 C Milk
1 t Vanilla
1/4 t Nutmeg
1/4 Cinnamon

Preheat oven to 325.  Lightly spray Donut Pan with cooking oil.  In bowl mix together flour, sugar, baking powder and salt.  Add butter, eggs, milk, vanilla, nutmeg and cinnamon.  Beat until well blended.  Fill each Donut Hole 2/3 full.  Bake 8 Minutes or until tops spring back when lightly touched.  Cool.  Remove from pan and dip into glaze.  Decorate with sprinkles, nuts shaved chocolate or coconut.  Donuts may also be dipped into cinnamon and sugar instead of the glaze.  When the pan has cooled, wipe clean with cloth or paper towel and repeat process. Make approximately 36 mini donuts.

3 C Vinegar
12 C Water
3/4 C Plain Salt (Not Iodized)
3/4 t Powdered Alum

Bring above ingredients to a boil.  This is enough for 7 quart jars.

Place Cucumbers in sterile jars.  Add 4 or so dill heads & stems or 4 T dill seed.  Pour liquid to within 1 inch of top.  Hot pack 10 minutes (I usually do 5 minutes).  You can also add a small piece of bay leaf or grape leaf to each jar.  If you want them hot add a whole jalapeno or add whole cloves of garlic.

2 Chicken Breast, cubed and cooked
2 boiled Eggs, chopped
1/2 Stalk Celery, chopped
1 Large slice of Onion, chopped
1/8 Red Pepper, chopped
1/8 Green Pepper, Chopped
2 Baby Shredded Carrotts
Garlic Salt
Onion Salt
Pinch of Sage and Thyme
1/3 C Mayonnaise
2/3 C Ranch Dressing

1 lb Semi Sweet Chocolate - Melt in double boiler
6 T Butter - Room Temperature, cut up and melt with chocolate.  Cool
4 Eggs - Beat eggs in mixer and add sugar - Beat 2/3 c Sugar until ribbons form.
Fold in chocolate and add 1 1/2 C Ground Almonds

Cover and refrigerate overnight.  Roll balls in sugar.  Bake 9-12 minutes at 340. 

2 Eggs
1/3 C Oil
1 Package Cake Mix

Mix together.  Spoon onto cookie sheet and bake at 350 for 15 min.

10 1/2 C Flour
1 1/2 t Baking Soda
2 C Cocoa

Sift and set aside

6 C Butter
6 T Vanilla
6 C Sugar
3 C Brown Sugar
6 Eggs
12 T Milk

Cream sugar and butter well.  Add others and cream well.  Add dry ingredients and mix.  Add Chocolate chips. 

Drop by rounded spoonfuls onto baking pan and bake 10 min at 350.

2 C Butter
3 C Brown Sugar
3 C Flour
3 C Oats
1 t Salt
2 t Baking Soda

Mix well.  Reserve 1/4 of the mixture.  Spread remaining mixture into jelly roll pan and bake 18 minutes at 350.

1 lb Chocolate Chips
1 bottle Carmel Ice Cream Topping
1/2 package Chopped Pecans

Sprinkle chocolate chips, carmel and pecans over crust.  Crumble remaining crust mixture over top.  Bake an additional 12-15 minutes.  Cool and cut into squares.

1 Gallon Chopped Cucumbers (peeled and seeded)
4 Large Onions
4 Green Peppers
1 Small Can Pimento
1 t Allspice
4 t Mustard Seed
4 t Celery Seed
4 t Celery Salt
1/2 t Salt
1/2 t Cloves
2 t Tumeric
3 C Sugar
3 C Vinegar

Boil all ingredients for 20 minutes.  Add green food coloring.  Process 10 minutes for pints.

1/2 Bushel tomatoes10 Large Onions
2 Red Peppers
3 Green Peppers
4 C Sugar
2 C Vinegar
1/2 C Salt
2 t Cinnamon
1 1/2 t Allspice
1/2 t Cloves
1/2 t Nutmeg
1/4 t Cayenne Pepper

Scald, peel and core tomatoes.  Finely chop onions and peppers.  Add spices and cook down.  Bottle and process for 30 minutes.

2/3 C Shortening
2/3 C Butter
1 C Sugar
1 C Brown Sugar
2 Eggs
2 t Vanilla
3 C flour
1 t Baking Soda
1 t Salt
12 oz Chocolate Chips

Cream shortening, butter and sugars.  Add eggs, vanilla, baking soda and salt.  Stur in Flour.  Add Chocolate Chips.  Drop by rounded teaspoonfuls onto baking sheet.  Bake at 375 for 8-10 minutes.

2 - 8 oz Package Cream Cheese
1/2 C Sugar
2 Eggs
Vanilla Wafers
Cherry Pie Filling

Put Vanilla Wafer in bottom of a paper cup.  Spoon cream cheese mixture on top.  Bake at 350 for 15 min.  Cool slightly.  Top with fruit and refrigerate.

Boneless skinless chicken ThighsBisquick - Dredge Chicken through and brown in vegetable or canola oil.

Turn and brown slightly.  Remove from oil and put into easy release foil lined pan.  Sprinkle with seasonded salt and pepper.  Bat at 350 until done (about 20 minutes).

8 Chicken Breasts
8 Slices Swiss Cheese
8 Slices Ham
Flour
2 Eggs Beaten
3/4 C Fine Bread Crumbs
1/4 C Parmesan Cheese
1/2 Envelope Garlic Cheese Salad Dressing
1 T Dried Parsley
1 Can Cream of Chicken Soup
1/2 C Sour Cream

Pound Chicken until flat.  Place 1 slice ham and 1 slice cheese on each breast.  Roll tucking sides to avoid oozing.  Secure with toothpick or string.  Dust with flour and dip in egg.  Roll in bread crumbs, parmesan cheese and dressing and parsley (all mixed together).  Chill one hour minimum.  One hour before serving, brown chicken rolls in hot oil until browned.  Remove toothpicks and place on baking sheet.  Bake 35-40 minutes at 350 or until desired doneness.  When done, place on platter or plates and cover with sauce made from soup and sour cream heated to serving temperature.

4 Chicken Breasts1 Small Can diced olives
1 Small can diced green chilis
4 cans Cream of Chicken Soup
2 C Monterey Jack Cheese
2 C Mild Cheddar Cheese

In a large bowl, mix together olives, chilis, soup and half the cheeses.  Mix well.  In a medium bowl, put shredded chicken and 2 cups of sauce misture and mix well.  Place some of the chicken misture in the middle of a tortilla dn roll up like a burrito.  Place in a greased 9X13 pan (8-10 per pan).  Then pour sauce mixture over enchiladas and then sprinkle on other half of cheese mixture.  Then cover and bake at 350 for 45 minutes to 1 hour

1/2 C Butter
1 C Brown Sugar
1/4 C Milk
1 3/4 - 2 C Powdered Sugar

Melt buytter and add sugar.  Cook 2 minutes.  Stir in milk until luke warm.  Stir in powdered sugar.

Cook beets until tender.  Peel and put into pint bottles.

Sauce
1 Quart Vinegar
1 C Sugar
2 C Water
1/4 t Salt

Bring to a boil.  Pour over beets in bottles and seal.  Seal and process for 10 minutes.

1/4 C Karo Syrup
3/4 C Sugar
1 Square Butter
1 t Vanilla

Bring to a boil and pour over popped corn.  Stir well to coat.

1/2 C Butter
2 ozs Unsweetened Chocolate
1 C Sugar
2 Eggs Beaten
1 t Vanilla
1/2 C Flour
1/4 t Salt
1 C Coarsley Chopped Walnuts
1 C Coarsley Chopped Raisins

Melt butter and chocolte over low heat.  Remove from heat and add the other ingredients in order given.  Mix well.  Spread in a greased 8" or 9" square pan.  Bake in 325 oven for 20-25 min.  Brownies should be soft when taken from the oven.  Cut into 36 small squares at once but let cool before removing from pan.

1 German Chocoalte Cake mix with Pudding
1/3 C Evaporated Milk
1 Cube Butter

Mix together.  Take 1/2 and put into a greased 9X13 pan.  Pake 6 minutes at 350.

Melt together
14 oz Carmels
1/3 C Evaporated Milk

Layer

1 C Chopped Walnuts
1 C Chocolate Chips
Melted Carmels

Then take the other half of the cake mix and spread over the carmels.  Bake 20 min at 350.

1 8 3/4 Can Kidney Beans
1 8 oz can Wax Beans
1 8 oz can Green Beans
1/2 c chopped Onion
1/2 C chopped Green Pepper
1/2 CVinegar
3 T Sugar
3 T Water
1 T Salad Oil
1 t Celery seed
1 Clove Garlic Minced

In medium bowl, combine beans, onions and green pepper.  For dressing, in screw top jar, combine remaining ingredients.  Shake well.  Add to beans.  Cover and chill 24 hours, stirring often.

1 C Sugar
1/2 C Butter
1 t Soda
2 C Flour
3 large Bananas
2 Eggs
1/2 t Salt
1/2 C Nuts
1 t Vanilla

Cream sugar and butter together.  Add bananas and eggs,  Then add baking soda.  Add the rest of the dry ingredients and nuts and vanilla.  Bake 1 hour at 350.  Makes 2 loaves.

2 3/4 C Sifted Flour
1/2 t Salt
1/2 t Baking Soda
1/4 t Cinnamon
2 T Vinegar
1 C Semi Sweet Chocolate pieces melted
2/3 c Shortening
1 C Sugar
2 Eggs
1 t Vanilla
1 C Mashed Bananas

Sift together flour, salt, baking soda & cinnamon.  Cream shortening,  Add sugar and beat until fluffy.  Stir in eggs and vanilla.  Add vinegar.  Beat in melted chocolate.  Add dry ingredients and mashed bananas alternately.   Drop by rounded spoonfuls onto greased cookie sheet.  Bake at 350 for 15 min.  Frost.

1 1/3 C Flour
1/2 C Milk
1/2 C Oil
2 C Sugar
1/2 t Salt
1 t Vanilla
6 T Cocoa
4 Eggs

Mix well and put in 9X13 greased & floured cake pan.  Bake at 350 25-30 minutes.  Cool well before frosting.

Mint Frosting
4 T Butter
2-3 T Milk
1 1/2 - 2 C Powdered Sugar
3 Drops Green Food Coloring
1/2 t Peppermint flavor

Beat to spreading consistency & spread over brownie.  When set, frost with fudge frosting

Fudge Frosting

1 - 1 oz squares unsweetened Chocolate
1/2 c Butter
1/4 C Milk
1 t Vanilla
3 C (+ or -) Powdered Sugar

Melt chocolate, butter and milk in a sauce pan.  Mix with approximately 3 C powdered sugar.  Add Vanilla.  Beat to spreading consistency and frost over mint frosting.

Sliced Carrotts
1/2 C Water
1/4 C Karo Syrup
1/4 C Brown Sugar
1 1/2 t Cornstarch
Dash Salt

Fill pint jar with sliced carrotts.  Mix water & corn starch.  Add sugars and salt.  Heat.  Pour over carrotts in pint jar.  Seal and pressure cook 20 minutes at 10 lbs.

(I fill my jars with carrotts before I make the sauce.  Multiply the ingredients by the number of pints and then you can pressure them all at once)

1 C Shortening
2 c Brown Sugar
3 Eggs
4 C Flour
1 t Baking Soda
1 T Baking Powder
1 t Salt
1 t Nutmeg
1 t Cinnamon
1/2 t Cloves
1 t Vanilla
2 C Applesauce
1 C Raisins
1 c Nuts

Mix all ingredients together thoroughly.  Bake at 400 for 10-12 minutes on a greased pan.

3/4 C Oil
1 1/2 C Milk
2 1/2 C Sugar
3 Eggs
1 1/2 t Vanilla
1/4 t Almond extract
1 1/2 T Poppy Seeds
3 C Flour
1 1/2 t Salt
1 1/2 t Baking Powder

Mix all ingredients together and bake at 350 for 50 min.  Makes 2 loaves

2 - 20 oz Cans Apple Pie Filling
1 Pkt True Lemon or 1 T Sweetened Lemonade Powder
1 t Cinnamon

Topping

1 c Rolled Oats
1/3 C Flour
1/2 C Brown Sugar
1/2 t Cinnamon
1/3 C Butter

Oil 9" square baking pan.  Pour in pie filling, lemon & cinnamon.  Mix topping in small bowl.  spread crumbs over pie filling.  Bake at 400 for 30 min our until apples are bubbly and topping is browned.

Salmon chunks
White Vinegar
Bay leaves
Salt
Lemon Pepper

Cut Salmon into chunks, fill pint jars.  Add one bay leaf per jar, 1 T Vinegar, 1 t salt and 1 t Lemon Pepper.  Fill jar with boiling water.

Seal jars and pressure for 110 minutes.

5 Lbs Russet or Yukon Gold Potatoes
3/4 C Butter
1 pkg (8oz) Cream Cheese Softened
1/2 c (to 3/4 c) Half and Half
1/2 t (to 1 t) Lawry's Seasoned Salt
1/2 t (to 1 t) Black Petter

Peel and cut the potatoes into pieces that are generally the same size.  Bring a large pot of water to a simmer and add the potatoes.  Bring to a boil and cook for 30-35 minutes.  When they're cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally fall apart.

Drain the potatoes in a large colander.  When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove.  Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 1/2 sticks of butter, an 8 ounce package of cream cheese and about 1/2 cup of half and half.  Mash, mash, mash!  Next, add about 1/2 teaspoon of Lawry's seasoning salt and 1/2 a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish.  Throw a few pats of butter over the top of the potatoes and place them in a 350 degree oven and heat until butter is melted and potatoes are warmed through. 

Note:  When making this dish a day or two in advance, take it out of the fridge about 2-3 hours before serving time.  Bake in a 350 degree oven for about 20-30 minutes or until warmed through.

Cook Turkey Gizzards.  Simmer for 4 hours with sea salt and worcestershire sauce.  Cool.  Put in pickling jar. 

Add the following:

4 Cocktail Onions
6 Hot Chili Peppers
1 T Hot Chili Pepper Juice
1/3 C Vinegar
2/3 C Water
1 T Pickling Spice
Simmer

Let gizzards soak for 7 days before trying them.

3 ozs Soba or Rice Noodles3 C Fish Stock
1 T Slivered Ginger
1 T Soy Sauce
1 T Thai Fish Sauce
1/4 lb Fresh Oyster Mushrooms, sliced
Stalk of celery, chopped
12 Mussels, scrubbed and debearded
1/2 lb raw shrimp
1 T lime juice, plus 1 lime quartered
2 T chopped Cilantro
4 Scallions, trimmed, halved lengthwise and slant cut
2 baby Bok Choy, Sliced lengthwise
Chili flakes or Japanses sansho pepper to taste

Bring 2 quarts of water to a boil, add rice noodles and cook until tender, about 5 minutes.  Drain and rinse briefly under cold water, set aside, covered.

Gently heat fish stock in a large saucepan.  Add ginger, soy sauce, fish sauce and mushrooms, celery and simmer 10 minutes.  Add clams and mussels.  When they open, add shrimp.  When shrimp turn pink, stir in lime juice, parsley, scallions and bok choy.  Stir in noodles (and bamboo shoots if desired).

Return soup to a simmer, then transfer to a deep serving bowl and dish portions into individual bowls, first serving noodles with tongs, then using a ladle for remaining ingredients.

1/2 lb Ground Beef1/2 lb Ground Italian Sausage
16 oz Marinara Sauce
4 oz Mushrooms
14.5 oz Italian Style Diced Tomatoes
9 oz Buitoni Cheese Tortellini
8 oz Shredded Mozzarella Cheese
8 oz Shredded Cheddar Cheese

Brown the ground beef and italian sausage in a large skillet over medium high heat.  Drain.  Combine the meat, marinara sauce, mushrooms and tomatoes in crock pot.  Cover and cook on low for 7-8 hours.  Stir in the tortellini and sprinkle the mozzarella cheese and the cheddar cheese over the top.  Cover and cook for 15 minutes on high, or until the tortellini is tender.

Starter
1 Pkg Active Dry Yeast
1 C Milk
1 C Flour
1 C Sugar

Dissolve yeast in small amount of warm water.  Mix all ingredients together in an ample sized bowl or jar (It will grow).  This is day 1 of the starter.

Day 1 - Do nothing
Day 2, 3, 4:  Stir with a wooden spoon
Day 5 - Add 1 cup each, - flour sugar & milk.  Stir
Day 6,7,8 - Stir with a wooden spoon
Day 9 - Do nothing
Day 10 - Add 1 cup each - flour, sugar, milk.  Stir.  Pour into 3 containers (1 cup each). Give 2 containers to friends along with this recipe.  Keep 1 cup for yourself.

Put your cup into a gallon size ziploc bag. 
Day 1 - nothing
Day 2 - mush the bag
Day 3 - mush the bag
Day 4 - mush the bag
Day 5 - mush the bag
Day 6 - add 1 c flour, 1 c sugar, 1 c milk, mush to stir
Day 7 - mush the bag
Day 8 - mush the bag
Day 9 - mush the bag
day 10 - combing the contents of the bag in a large bowl.  Add 1 1/2 c flour, 1 1/2 c sugar, 1 1/2 c milk.  Stir.  Pour four 1 c starters into 1 gallon ziploc bags.  Keep one for yourself and give the others to friends with these instructions. 

To the remaining batter (1 cup) in the bowl add:
1 C Oil
1/2 C Milk
3 Eggs
1/2 t Vanilla
2 C Flour
1 C Sugar
1 1/2 t Baking powder
1 t Baking Soda
2 t Cinnamon
1/2 t salt
1 Large box instant Vanilla pudding

Preheat oven to 325.  Grease 2 large loaf pans or 1 large bundt pan.  Mix together 1/2 c sugar and 1/2 t cinnamon.  Dust the greased pans with half the mixture.  Pour batter evenly into pans.  Sprinkle sugar mixture on top.  Bake 1 hour let stand 10 minutes.  

Optional: add 1 c nuts, 1 c chocolate chips, 1/2 c raisins or craisins.  You can exchange the vanilla pudding for any flavor you would like.  You can also make muffins or pancakes with the batter.  Muffins cook for 25-30 minutes.

If you keep the started for yourself, you will be baking every 10 days.  The bread is good and makes a great gift. 

1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1 C Sour Cream
1 Can Diced Green Chilis
2 lbs Chicken (about 6 boneless skinless breasts)
1 T Cumin
1 T Garlic Powder
2 t Poultry seasoning blend
1 Onion
1 bunch fresh cilantro
1 Green Pepper
1 Yellow Pepper
1 Red Pepper
1 Pkg White Corn Tortillas
12-16 oz Har of Salsa
1 lb Mild Cheese
1 Can Sliced Mushrooms

Saute chicken and shred or chop into small chunks.  Add seasonings, diced onion, finely chopped cilantro and diced peppers. 

Blend soups, sour cream and chilis in a bowl (jalapenos if you like it hot)

Cut tortillas into 1 inch strips.  Grate cheese.

Spread half of the soup mixture in the bottom of a 9 X 12 inch casserole pan.  Layer in tortillas.  Spread half of the chicken mix on that.  Sprinkle on half of the olives, half the salsa and half the cheese.  Repeat the layers (tortillas, chicken, olives, salsa & cheese)

Cover and bake for 30 minutes at 425.

5 t Yeast
1 2/3 C Lukewarm Water
1/4 C Honey
1/2 C Olive Oil
2 Fresh Eggs
1 2/3 C Whole Wheat Flour
1 2/3 C 9 Grain Cereal
1 2/3 C All Purpose Flour
2 t Salt

Disolve yeast in water and honey for about 5 minutes in large bowl.  Add whole wheat flour and stir until mixed well.  Put in warm dark corner and cover.  Let sit for 2-3 hours.  Stir in remaining ingredients.  Let rise until double.   Remove from bowl and shape into desired rolls.  Let raise until double.  Bake at 375 until browned.

Salt and Pepper Filets

Mix equal parts of Mayonnaise, Parmesan Cheese and Sour Cream (1/4 to 1/2 cup each)

Spread over fish

Bake at 350 for 30 min

Sprinkle crushed Ritz crackers over fish.  Drizzle melted butter over top of crackers.  Bake 10 more minutes.

Crust

1 1/2 C Flour
3/4 t Salt

Sift together

Cut in 2/3 C Butter

Make hole in mixture and add 2 egg yolks and 3 T Ice Water.  Mix.  Roll in ball and put in refrigerator for 1 hour.

Filling

1 C Carrotts chopped small
1 Stalk of Celery sliced small
3 Potatoes cut into small pieces
1/2 C Peas
1/2 c Chopped Onions
2 Boneless Skinless Chicken Breasts cooked in water

Sauce

4 T Butter
5 T Flour

Melt butter and mix in flour. 

2 1/2 C Chicken broth + 1 Chicken Boullion cube
2/3 c Milk
1/2 t Salt
Dash Pepper

Stir into butter mixture. 

Roll out dough and put into a pie pan.  Put chicken and vegetables into dough lined pan.  Pour sauce over top.  Top with dough.  Bake at 425 for 1/2 hour.

7 Quarts Flour2 T Salt
2 T Baking Powder
6 T Sugar
2 1/2 lbs Shortening
2 1/2 lbs Butter

Mix above with paddle until crumbly.
Whip:

6 Eggs
4 C Cold Water
4 T Vinegar

Add to flour mixture.  Dough should be soft and spongy

2 C Shortening
2 C White Sugar
1 C Brown Sugar
4 eggs, beaten
2 t Vanilla
2 T Milk
2 t Baking Soda
1 t Salt
7 C Flour

Cream sugars and shorgening.  Add beaten eggs, vanilla and milk.  Sift flour, salt, and baking soda together and then add to creamed mixture.  Mix well and roll into two rolls.  Wrap in plastic wrap and freeze until ready to use.  When frozen slice 1/4 inch thick and place on ungreased cookie sheet.  Put 1 teaspoon of filling on top of dough.  Cover with second slice of dough 1/8 inch thick.  No need to seal edges.

Filling Ingredients (Enough for 1 roll of dough)

1 C Raisins
1/2 C Sugar
1 T Vinegar
1/4 t Salt
1/4 C Water
1 T Butter
2 T Corn Starch

Combine raisins, water, vinegar, salt and sugar.  Bring to a boil and simmer for 10 minutes.  Mix 1/4 c of water and cornstarch together.  Add to raisin mixture to thicken.  Remove from heat and add 1 T of butter, 1/2 c pecans (optional), 1/2 t lemon flavor, 1 1/2 t cinnamon and 1/4 t nutmeg.  Alter spices to your liking.  Cool.  Bake at 350 until browned

1 C Butter
1 1/2 C Sugar
1 t Vanilla
2 Eggs
1 C Sour Cream
5 C Flour
2 t Baking Powder
1 t Baking Soda
1/2 t Salt

Mix first 5 ingredients together.  Add flour, baking powder, baking soda, and salt .  Mix.  Chill for 1/2 to 1 hour in refrigerator.  Roll out dough and cut into favorite shapes.  Bake on ungreased sheet at 375 for 10 minutes.  Cool, frost and decorate.

1 C Buttermilk
2 C Sugar

Bring to a boil in a large pot (It will expand)  Remove from heat and add:

2 T Karo Syrup
1 t Vanilla
2 t Baking Soda

This is wonderful on pancakes and waffles.  A great addition for a special occasion.  Store in refrigerator and warm before serving.

3 c Yellow Corn Tortilla Chips coarsley crushed
1 1/2 c Salsa Verde (Green Salsa)
1/2 Lime
12 Eggs
3/4 Milk
1 c Shredded Colby & Monterey Jack Cheese Blend
2 T snipped Fresh Cilantro
1 medium Onion chopped
1 large Poblano or Green Bell Pepper, seeded and diced
1 small Garlic clove, pressed
1 c Diced Cooked Chicken
1 Plum Tomato, Sliced
Additional cilantro, salsa and sour cream if desired

Preheat ove to 350.  In medium bowl, combing crushed chips and salsa.  Juice lime half into bowl; mix wll and set aside.

In large bowl, combine eggs, milk, 3/4 cup of the cheese and cilantro; whisk until well blended.  Add tortilla chip mixture to egg mixture; mix well.

Heat large skillett over medium high heat until hot.  Spray skillet with nonstick cooking spray.  Add onion, poblano pepper and garlic.  Cook and stir 2-3 minutes or until crisp-tender.  Add chicken; stir well.  Pour egg mixture carefully over ingredients in skillet (DO NOT STIR).  Place in oven; bake 22-25 minutes or until egg mixture is set in center.  Carefully remove from oven.

Arrange tomato slices in a circular pattern over top of frittata.  Sprinkle with remaining cheese.  Let stand 5 minutes or until cheese is melted.  Garnish with additional smipped cilantro if desired.  Cut into wedges and serve with additional salsa and/or sour cream.

1 T Vegetable Oil
6 Medium Zucchini, Sliced
1/2 Medium Onion chopped
1 can Drained Corn
1 can Drained Diced Tomatoes
2 t Garlic Powder
Salt and Pepper to Taste
1/2 lb each Sharp and Monterey Jack Cheese Shredded

Heat oil in pan.  Add zucchini, onion and cook until onion is tender.  Stir in corn and tomatoes and add seasonings.  Cover and cook 15 minutes or until zucchini is soft.  Remove from heat.  Stir in cheese.  Cover and let stand about 5 minutes.

1 - 3 lb Roast (Beef or Pork)
2 c BBQ Sauce
1/2 c Peach Jam
1/3 c each Red and Green Bell Pepper
1 T Dijon Mustard
1/2 Packed Brown Sugar
1 small Onion

Cut roat in 4 pieces.  Place in crockpot.  Mix remaining ingredients.  Pour over meat.  cook on low 7-8 hours.  Remove meat and slice thinly.  Return to crockpot for 20-30 minutes.  Serve on buns.

1 1/2 lbs Hamburger
48 ozs Spaghetti Sauce
16 ozs Ricotta cheese
16 ozs Sour Cream
4 ozs Parmesan Cheese
1 pkg Lasagne Noodles
1 lb Grated Mozzarella Cheese
1 lb Grated Cheddar Cheese
Pepperoni

Brown hamburger.  Stor in spaghetti sauce.  Mix ricotta cheese and sour cream.  In 9X13 pan, layer noodles, sauce, cheese sour cream and pepperoni. repeat.  Bake at 350 for 1 hour.

2 1/2 - 3 lbs Cooked Chicken
3 pkgs Frozen Broccoli
3 slices Bread Cubed
1 can Cream of Muhroom Soup
1 can Cream of Chicken Soup
1/2 c Sour Cream
1 c Shredded Cheddar Cheese
1/2 t Salt
1/8 t Pepper
1 t Lemon Juice
1/2 t Curry Powder
3 slices Bread Cubed
1/4 c Melted Butter
Paprika

Cut chicken into chunks.  Spread chicken in 9X13 pan which has been lightly oiled.  Cook broccoli unti partially done.  Drain & spread on top of chicken.  Sprinkle 3 slices cubed bread over broccoli.

Combine soups, sour cream, cheese, salt, pepper, lemon juice & curry powder.  Spread over chicken and broccoli. 

Melt 1/4 c butter and pour over remaining 3 slices of cubed bread.  Toss until covered.  Sprinkle on top of soup mixture.  Sprinkle with paprika.  Cover and bake 30 minutes at 350.

2 packages (8 ounces each) cream cheese, softened
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
2 cups (8 ounces) shredded cheddar cheese
6 bacon strips, cooked and crumbled
3 green onions, thinly sliced
2 cartons (4 ounces each) whipped cream cheese
Moss-green paste food coloring
1 can (4-1/4 ounces) chopped ripe olives, drained
2 pepperoncinis
2 slices peeled parsnip
4 colossal ripe olives
Black decorating gel
1 pretzel rod
1 small cucumber
Assorted fresh vegetables


Directions:
In a large mixing bowl, beat the cream cheese, mayonnaise, Worcestershire sauce and pepper sauce until smooth. Stir in the cheddar cheese, bacon and onions. Shape into a 5-in. x 4-in. x 3-in. rectangle; wrap in plastic wrap. Refrigerate until chilled.
Unwrap rectangle; place on a serving platter with a 3-in. side on top. Tint whipped cream cheese green; spread over top and sides of rectangle.
Add ripe olives for hair, pepperoncinis for ears, and parsnip slices and two colossal olives for eyes. With black decorating gel, pipe the brow, mouth and stitches.
Break pretzel rod in half; add a colossal olive to each end. Press into sides of head for bolts. Cut a small piece from end of cucumber for a nose (save remaining cucumber for another use). Serve with vegetables. Yield: 3 cups.
-----------------------

6 T Butter
1 Chopped Onion
1 clove Garlic
1/2 bunch Fresh Parsley
1 can Stewed Tomatoes
1 can Chicken Broth
1 Bay Leaf
1 1/2 t Dried Basil
1/4 t Dried Thyme
1/4 t Dried Oregano
1/2 c Water
3/4 c White Wine
3/4 lb Shrimp
3/4 lb Scallops
9 Small Clams
3/4 c Crab Meat
3/4 lb Cod Filet cubed
2 small Lobster Tails

Melt butter in stock pot, add onions, garlic and parsley.  Cook until soft.  Add all liquids and spices.  Cover and simmer 30 minutes.  Stir in seafood, bring to a boil.  Simmer 5-7 minutes. 

20 Quart Pot with Basket
2-4 Onions quartered
1 small can Creole Seasoning
1 pkg little Smokies
Pkg small Carrotts
1 bag Frozen Corn Coblets
Raw Jumbo easy to peel Shrimp (1/2 to 1 lb per person)
10 small Potatoes per person

Fill pan with water.  Juice lemons and throw rinds in.  Put in oinons and creole seasoning.  When it starts to boil and add potatoes.  10 minutes later add carrotts.  10 minutes later add the corn.  When potatoes are soft, add shrimp and little smokies.  Cook 2 minutes and you're done.

1 lb cooked Salmon - flaked
2 c Bread Crumbs
1/2 c Green Oinons Minced
1/2 c Chopped Cilantro
4 Eggs
3 T Lime Juice
3 T Soy Sauce
2 T Rice Vinegar
2 T Fresh Ginger
2 T Jalapenos, seeded and minced
1T Sugar
1 t Salt
1 C Bread Crumbs
1/4 c Sesame Seeds
Olive Oil

Combing Salmon, 2 c bread crumbs, oinons and cilantro.  Stir together eggs, juice, soy, ginger, vinegar, jalapeno and salt.  Mix with salmon mixture.  Form into patties.  Press into bread crumbs and sesame seeds and refrigerate 2 hours.  Fry  in oil until brown and crispy.

1 lb Crab Meat
1/3 c Ritz
3 Green Onions Chopped
1/2 c Finely Chopped Bell Pepper
1/4 c Sour Cream
1 Egg
1 t Worcestershire Sauce
1 t Dry Mustard
1/2 Lemon Juiced
1/4 t Garlic Powder
1 t Salt
Dash Cayenne Pepper
Flour

In large bowl mix all ingredients except flour. Shape into patties.  Dust with flour.  heat oil in a large skillett over medium heat.  When oil is hot, place cakes in the pan and fry 4-5 minutes or until browned.  Turn to cook 4-5 more minutes or until browned. 

1 c Mayonnaise
1 c Sour Cream
2 Bunches Green Onions
5 lbs Halibut, cut into bite sized pieces
3 cans small Shrimp
Grated Cheese (Cheddar and Pepper Jack)
Lemon Juice and Salt and Pepper

1n 13X9 pan, put in cut up halibut.  Sprinkle with salt, pepper and lemon.  In a bowl, mix mayonnaise, sour cream and part of the cheese.  Spread over halibut.  Top with onions, shrimp and cover with remaining cheese.  Bake at 350 degrees for 20-25 minutes.

2 c Sour Cream
2 c Mayonnaise
2 c Small Curd Cottage Cheese
1 7 oz can Chopped Green Chilis
1/2 large Onion
1/2 pkg Lasagne Noodles
5 c cooked Halibut
Lemon Pepper, Seasoned Salt and Garlic powder to taste
Shredded Mozzarella, Pepper Jack and or Monterey Jack Cheese

Mix sour cream, mayonnaise, cottage cheese chilis, onions, seasonings and cooked halibut in a bowl.  in a 13X9 pan, spoon some sauce on the bottom.  Layer 1/3 noodles, 1/3 cheese and 1/3 sauce.  Repeat 2 more times.  Bake at 400 degrees for 50 minutes.  If it starts to brown, cover with foil.  Let stand 10 minutes.

1 Loaf of French Breat cut into 1 inch thick slices
6 Eggs
1 1/2 c Cream
2 1/4 t Vanilla
1/2 t Cinnamon
6 T butter softened
1 c Brown Sugar
1/2 c Pecan Pieces
Whipped Cream
Berries

Generously spray a 9X13 pan with nonstick spray.  Line baking pan with french bread slices, smooshing them together to tightly fill the pan.  In a large bowl, beat together eggs, cream 2 t vanilla and cinnamon.  Pour egg mixture over the bread, pressing the bread down slightly to soak up the egg mixture.  Cover pan with saran wrap and refrigerate over night.  Preheat over to 350 degrees.  In a small bown, combine butter, pecans, brown sugar, corn syrup and 1/4 t vanilla.  Mix until blended and crumbly.  Sprinkle butter mixture over bread and bake for 40 minutes.  Serve with whipped cream and berries.

3 1/2 - 4 c Flour
2 pkgs Yeast
1 1/2 c Milk
3/4 c Water
1/2 c Cracked Wheat
1/4 c Cornmeal
1/4 c Packed Brown Sugar
3 T Oil
1 1/2 t Salt
1 1/2 c Whole Wheat Flour
1/2 c Rolled Oats

Combine 2 c flour and yeast.  In medium sauce pan, mix milk, water, cracked wheat, cornmeal, brown sugar, oil and salt.  heat and stir over medium heat until warm (120-130 degrees)  Add to dry mixture.  Beat on low speed 30 seconds.  Beat on high 3 minutes.  Stir in whole wheat flour, oats and as much remaining flour as you can.  Knead 6-8 minutes.  Place in lightly greased bowl.  Cover and let rise until double.  Punch dough down.  Divide inhalf.  Shape into loaves. Place in greased loaf pans & cover.  Let rise until double.  Brush  tops of loaves with water.  Sprinkle with oats.  Bake at 375 degrees for 30-35 minutes or until bread sounds hollow when you tap the top with your fingers.   Remove from pans.  cool on wite racks.

2 1/4 c Hot Water
2 t Sugar
2 T Yeast
5 1/2 c Whole Wheat Flour
2 t Salt
1/4 c Honey
2 T Lemon Juice
1/4 c Canola Oil

Combine 1/2 c hot water and 2 t sugar.  Mix until sugar is disolved.  Add yeast and stir until wet. Let stand 10 minutes in dark corner.  Add 2 cflour & 1 1/2 c warm water to the yest mixture.  Stir vigoriously for several minutes.  Cover and let stand in a warm corner 2 hours or more.  Add salt, honey, lemon juice, oil and remaining 1/4 c water.  Stir in 2 more cups flour before deciding how much more flour to add.  Add enough flour to make dough firm but sticky.  It won't stick to hands when tossing from hand to hand but will if you hold it in one hand too long.  Knead dough for at least 10 minutes until smooth.  Let rise in greased bowl until double.  Dover wih damp towel to preent dough from drying out.  Punch dough down.  Put in mixer to remove all air bubbles.  Divide dough in half and place in greased bread pan.  Let rise until double.  Bake at 350 for about 30 min or until done.  Remove from pans and place on cooling rack.

2/3 c Shortening
4 Eggs
2/3 c Water
1/2 t Baking Powder
1 t Cinnamon
1 1/2 Salt
2 2/3 c Sugar
2 c Canned Pumpkin
3 1/2 c Flour
2 t Baking Soda
1 t Ground Cloves
2/3 c Nuts

Cream Shortening and sugar.  Add eggs, pumpkin, water.  Add baking powder, soda, salt, spices and flour.  Stir in nuts.  Pour mixture into greased wide mouth pint jars.  Fil 1/2 full.  Bake at 325 for 45 minutes.  Remove 1 jar at a time.  Wipe edges and put lid on immediately.  The heat will vacuum pack the jar.  You can keep for up to 1 year.

Variations - Substitute for pumpkin any of the following:
2 c shredded apples or carrotte
1 can whole cranberry sauce
2 c apricots
2 c fresh peaches chopped
1 bag whole cranberries - ground
1 3/4 c applesauce plus 1/4 c pineapple
2 c mashed bananas
2 c shredded zucchini

2/3 c softened Butter
1 c Sugar
3 Eggs
2 1/3 c Flour
1/4 c Honey
1 2/3 c Milk
1 c Corn Meal
4 1/2 t Baking Powder
1 t Salt

Cream butter and sugar.  Mix eggs, milk and honey together.  In a seperae bowl, mix flour, corn meal, baking powder and salt.  Add flour ad liquid mixtures into creamed mixture alternately. Pour into greased 13X9 pan.  Bake at 400 degrees for 22-27 minutes or until tooth pick inserted in center comes out clean. 

1 lg Onion cut into 1/4 inch slices
1 1/4 c Flour
1 t Baking Powder
1 t Salt
1 Egg
1 c milk
3/4 c Crushed Croutons
Seasoned Salt
Oil
Heat oil in eep fryer to 365 degrees.  Seperate onion slices into rings.  Mix flour, salt and baking powder. dip onion slices in flour to coat.  Set aside.  Whisk egg and milk into flour. Mix with a fork.  Dip floured rings in btter then place on wire rack to drain until batter stops dripping.  Put rack over foil for easier cleanup  Put crushed crouton in shallow dish.  Place rings into crumb mixture and scoop crumbs over ring to coat.  Give the ring a hard tap as you remove it from the crumbs.  Deep fry a few at a time for 2-3 minutes or until golden brown.  Remove to paper towels to drain.  Season with sasoned salt.

4 T Butter softened
1/4 c Applesauce
2 Eggs
2 T Skim Milk
3/4 c Packed Brown Sugar
1 c Mashed Bananas
1 3/4 c Whole Wheat Flour
2 t Baking Powder
1/2 t Baking Soda
1/4 t Salt
1/4 c Coarsley Chopped Nuts

Beat buter, applesauce, eggs and brown sugar until smooth.  Add banana and blend.  Stir in baking powder, soda, salt and flour.  Add nuts.  Pour into greased loaf pan.  Bake a 350 for 55 to 60 minutes or until toothpick inserted in center comes out clean. 

1/4 c warm water
2 Yeast Cakes
1c water
1/2 c Sugar
1 sq Butter melted
3 Eggs beaten
2 t Salt
4 1/2 c Flour

Disolve yeast in 1/4 c warm water.  In large bowl mix 1 c water, butter and eggs.  Stir in salt & yeast.  mix in flour.  Dough will be wet.  Let rise until double.  Punch down and refrigerate overnight.  Roll dough into desired sapes and let rise until double. Bake 15 min at 425 degrees.

8 c cubed  Potatoes
6 c Water
8 Boullion Cubes
8 oz pkg Cream Cheese

Cook potatoes, water & boullion cubes.  When otatoes are soft, stir in cream cheese.   You can add bacon or ham to the finished product if desired.

To bottle, 1 c cubed potatoes, 1 c water & 1 boullion cube per pint.  Process 35 min. 

1/4 c Butter
3 lg Yellow Onions
1 c Dry White Wine
3 cans Beef or Chicken Broth
1 t Worcestershire sauce
1/2 t Salt
1/2 t dried Thyme Leaves
4 slices French bread toasted
1 c shredded Swiss Cheese

Melt butter in large skillet over medium heat.  Add onions, cook and stir in 15 minutes or until onions are soft and slightly browned.  Stir in wine.  Combine onion mixture, broth, worcestershire sauce, salt and thyme in crock pot.  Cover and cook on low 4- 4 1/2 hours.  Preheat broiler.  Ladle soup into 4 oven safe bowls.  Top with bread slice and cheese.  Place beneath broiler until cheese melts and just starts to brown.  Garnish with fresh thyme if needed. 

To bottle this soup, ladle into pints and pressure 60 minutes.

9 c Chicken Broth
1 pkg sliced fresh Button Mushrooms
1 lg Onion
2 Carrotts chopped
2 stalks Celery chopped
1/2 c uncooked Pearl Barley
1/2 ounce dried Porcini mishrooms
3 cloves Garlic minced
1 t salt
1/2 t dried thyme
1/2 t Black Pepper

Combine all ingredientsin crockpot.  Stir until well blended.  Cover and cook on low 4-6 hours. 

You can add beef or ham to the crock pot with the rest of the ingredients

2 cans Chicken Broth
1 can diced Tomatoes
1 can Tomato Sauce
1 Medium Onion Chopped
1/2 medium  Green Bell Pepper Chopped
1/2 c Orange Juice
1/2 c Dry White Wine
1 can sliced Mushrooms
1/4 c sliced pitted Black Olives
2 cloves Garlic, minced
1 t dried Basil
2 Bay Leaves
1/4 t Whole Fennel seeds, crushed
1/8 t black pepper
1 lb medium raw shrimp, peeled and deveined

Place all ingredients except shrimp in crock pot.  Cover.  Cook on low 4-4 1/2 hours or until vegetables are crisp tender.  Stir in shrimp.  Cover and cook15-30 minutes or until shrimp are pink and opaque.  Remove and discard bay leaves.

For a heartier soup, add 1 lb of firm white fish (such as cod or haddock) cut into 1 inch pieces, 45 minutes before end of cooking tie.

2-3 lbs Beef Chunks cut into 1 1/2 inch cubes
2-3 T Flour
2-3 large Onions
4 stalks Celery
1 clove Garlic
2 T Olive Oil
3/4 Gallon Beef Stock
4 Potatoes, peeled and cubed
6 large Carrotts peeled and sliced
2 Bay Leaves
1 can Tomato Sauce
1/2 T fresh Basil
Salt and Pepper to taste

Coat beef with flour  Brown in Olive Oil and add garlic at the end.  Add stock, bay leaves and tomato sauce.  Stir in basil.  Add vegetables and cook for 1-2 hours (or all day in the crock pot on low). 

I bottled this recipe.  After cooking it I bottled it and pressured for 90 minutes.  Delicious!

1 lb Sausage
1 large Onion finely chopped
1 small Green Pepper chopped
1 small Carrott chopped
1 large Clove Garlic minced
1 Bay Leaf
2 cans Chicken Broth
1 can Whole Tomatoes
1 c Water
3/4 c Dry Lentils
1/4 c Country or Dijon Mustard

Brown and crumble sausage.  Drain.  Add next 9 ingredients.  Cover and simmer 1 hour.  Add mustard.  Remove bay leaf.

10-12 ozs Broccoli
1 small Onion
1 Stalk Celery
1 small Carrott
1 C Butter
1 1/2 c Flour
5 1/3 c Chicken Stock
4 1/2 c Hot Milk
2 c Grated Cheddar Cheese

Melt butter in frying pan.  Add minced vegetables & saute until tender.  Add flour & continue cooking.  In large pot, bring chicken stock to a boil.  Add vegetable mixture & whip until thickened.  Add hot milk and blend well.  Remove from heat and add cheese.  Season with salt and pepper to taste.

1 box Betty Crocker Supreme Brownie mix
3 c Minature Marshmellows
4 Graham Crackers, broken into small pieces
2 candy bars, broken into 1" pieces

Heat oven to 350 degrees.  Grease bottom of 13X9 pan.  Make and bake brownies as directed on box.  Set oven to broil. Immediately sprinkle marshmellows and crackers over warm brownies.  Broil under marshmellows are browned.  Remove and sprinkle with chocolate pieces.

1 c Softened Butter
1 1/2 c Brown Sugar
2 t vanilla
1 T water
2 c Flour
3/4 c Mini Semisweet Chocolate Chips
3/4 c Chopped Walnuts

Cream the butter and sugar in a mixing bowl. Stir in the vanilla, water, flour, chocolate chips, and walnuts and mix until well blended.  Roll dough into bite size balls.  Place on a baking sheet and freeze until firm (about 2 hours).  Store balls in a resealable plastic bag in the freezer.  Can be dipped or decorated before serving.

2 c Softened Butter
3 c Brown Sugar
3 c Flour
3 c Oats
1 t Salt
2 t Soda

Mix well.  Reserve 1/4 of the mixture.  Spread 3/4 into Jelly Roll pan and bake @ 350 for 18 minutes. 

1 lb Chocolate chips
1 bottle Carmel ice Cream Topping
1 Pkg Chopped Pecans

Sprinkle chocolate chips, carmel and pecans over crust.  Crumble remaining crust over top. Bake an additional 12-15 minutes.  Cool and cut into squares.

1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 c Sour Cream
1can Diced Green Chiles (Jalapenos if you like it hot)

2 lbs chicken (about six boneless skinless breasts)
1 T Cumin
1 T Garlic Powder
2 t Poultry Seasoning
1 Onion
1 Bunch Fresh Cilantro
1 Green Bell Pepper
1 Yellow Pepper
1 Red Bell Pepper

1 pkg White Corn Tortillas
12-16 oz Jar Salsa
1 lb Mild Cheese
1 can Sliced Black Olives

Saute chicken and shred or chip it in little chunks...add seasonings, diced onion, finely chopped cilantro and diced peppers.  Blend soups, sour cream and chiles in a bowl.  Cut tortillas into 1 inch strips.  Grate cheese.  Spreak half of the soup mixture in the bottom of a 9X12 pan.  Layer in tortillas, spreak half the chicken mixture on that.  Sprinkle on half of the olives, half the salsa and half the cheese.  Repeat the layers, tortillas, chicken, olvies, salsa, cheese.  Then cover with foil and bake 30 minuntes at 425.  Take the foil off and bake another 10 minutes.  Cut in squares to serve.

8 oz Cream Cheese
8 oz Crab
1/2 c Mayonnaise
1/4 c Diced Celery
1/4 c Chopped Green Onion
1-2 T Lemon Juice

Mix all together and serve with crackers or tortilla chips

5 or 6 Large Raw Red Beets
13 c Water
1 Pkg Sure Jell
6 c Granulated Sugar
6 Jelly Jars

Peel 5 or 6  large raw beets.  Slice thin.  Cover with 13 cups water and cook until tender.  Drain juice, and for every cups of beet juice, use 1 package of sure jell.  Bring to a boil then add 6 c granulated sugar and boil 20 minutes.  Makes 6 -12 oz jars of jelly.  You can seal or freeze.

24 Medium Mushrooms
2 T Butter
1 T Minced Onion
1/2 c Herb-Seasoned Stuffing Mix
1/4 c Chopped Almonds
4 Strips Fried Bacon, drained and crumbled
1/2 t salt
Chicken Broth

Wash and dry mushrooms.  Remove stems; chop. Heat butter.  Add mushroom stems and onion to butter; saute until tender.  Combine stuffing mix, almonds, bacon and salt; stir in enough broth to moisten.  Fill mishroom caps; place in shallow baking dish.  Bake in preheated 350 degree oven for 8 to 10 minutes or unitl heated through.

6 c Cinnamon Chex Cereal
1 c Walnut Halves
1/4 c Packed Brown Sugar
1/4 c Frozen Orange Juice Concentrate
2 T Vegetable Oil
1/2 c Sweetened Dried Cranberries

In large microwavable bowl, mix cereal and walnuts; set aside.  In 2 c microwavable measuring cup,, microwave brown sugar, orange juice concentrate and oil on high 1 minute; stir.  Microwave about 1 minute longer, stirring after 30 seconds, until mixture is hot. Pour over cereal mixture, stirring until evenly coated.  Microwave uncovered on high 5 minutes, stirring every 2 minutes.  Stir in cranberries.  Spread on waxed paper or foil to cool.  Store in tightly covered container.

1/2 lb ground beef
1/2 lb ground italian sausage
16 oz marinara sauce
4 oz mushrooms
14.5 oz italian style diced tomatoes
9 oz Buitoni cheese tortellini
8 oz Shredded Mozzarella Cheese
8 oz Shredded Cheddar Cheese

Brown the ground beef and sausage in a large skillet over medium high heat.  Drain.  Combine the meat, marinara sauce, muxhrooms and tomatoes in crock pot.  Cover and cook on low for 7-8 hours.  Stir in the tortellini and sprinkle 1 c mozzarella cheese and 1/2 c cheddar cheese over the top  Cover and cook for 15 min on high or until the tortellini is tender.

2 c fresh parmesan cheese
Handful of mozarella cheese
2 c Best Foods mayonnaise
1 can Artichoke buttons - chopped
1/2 - 1 can diced jalapenos (green chiles for milder flavor)

Mix all ingredients and put in pie pan.  Heat in 350 degree oven about 20 minutes or until it starts to turn brown.  Serve with crackers or tortilla chips.

6 qts blanched sliced fresh apples
5 1/2 c granulated sugar
1 1/2 c clear jel
1 T cinnamon
2 1/2 c cold water
5 c applejuice
3/4 c lemon juice
1 t nutmeg
7 drops yellow food coloring

Wash, peel , and core apples.  Prepare slices 1/2 inch wide and place in water containing ascorbic acid to prevent browning.  For fresh fruit, place 6 cups at a time in 1 gallon of boiling water.  Boil each batch 1 minute after the water returns to a boil.  Drain but keep heated fruit in a covered bowl or pot.  Combine sugar, clear jel and cinnamon in a large kettle with water and apple juice.  If desired, food coloring and nutmet may be added.  Stir and cook on medium high heat until mixture thickens and begins to bubble.  Add lemon juice and boil 1 minute, stirring constantly.  Fold in drained apple slices immediately and fill jars with mixture, leaving 1 inch headspace.  Adjust lids and process 35 minutes for pints or quarts.

6 qts sliced fresh peaches
7 c sugar
2 c + 3 T Clear Jel
5 1/4 c cold water
1 t cinnamon
1 t almond extract
1 3/4 c lemon juice

Peel peaches.  To loosen skins, submerge peaches in boiling water for approximately 30-60 seconds and then place in cold water.  Slip off skins and prepare slices 1/2 inch thinck.  Place slices in water containing 1/2 t of ascorbic acid crystals or 6 500 mg vitamin C tablets in 1 gallon of water to prevent browning.  For fresh fruit, place 6 cups at a time in 1 gallon of boiling water.  Boil each batch 1 minute after the water returns to a boil.  Drain but keep heated fruit in a covered bowl or pot.  Combing water, sugar, clear jel, and if desired, cinnamon and / or almond extract in a large kettle.  Stir and cook over medium high heat until mixture thickens and begins to bubble.  Add lemon juice and boil sauce 1 minute more, stirring constantly.  Fold in drained slices and continue to heat mixture for 3 minutes.  Fill jars immediatley, leaving 1 inch head space.  Adjust lids and process 40 minutes for pints or quarts.

Makes 7 quarts of pie filling

1/2 c butter, softened
1 1/2 c white sugar
2 eggs
1 c sour cream
1 t vanilla
2 c flour
1 t baking soda
1/4 t salt
1 c mashed ripe bananas
1-16 oz container cream cheese frosting

Preheat over to 350 degrees.  Grease a 10X15 Jelly roll pan.  In a large bowl, cream together the butter and sugar until smooth.  Beat in the eggs, one at a time, then stir in the sour cream and vanilla.  Combine the flour, baking soda and salt.  Stir into the batter.  Finally, mix in the mashed banana.  Spread evenly into the prepared pan.  Bake for 20-25 min or until a toothpick inserted into the center comes out clean.  Allow bars to cool completely before frosting with the cream cheese frosting.

Small white beans
Baking soda
1 lg onion chopped
1 salt port, cut into small cubes

*Sauce*
5 c water
1 can tomato paste
6 T molasses
3 T maple syrup
1/3 c brown sugar
1 t black pepper
1 t salt
1/2 t ground ginger
2 t dry mustard
1/2 t paprika
1 pinch cayenne

Bring beans to boil.  Boil for 2 minutes.  Turn off heat.  Add 2 t baking soda to water and allow to soak 10-12 hours.  Drain water and rinse a few times.  Bring beans to a boil and boil another 2 minutes.  Drain and rinse again.  Place beans in large bowl.  Add chopped onions and mix well.  Mix all ingredients for sauce together and bring to boil.  Meanwhile, place one piece of salt pork on bottom of pint jar.  Fill with bean/onion mixture and place another piece of salt pork on top.  Fill with hot sauce.  Seal jars and pressure at 11 pounds for 70 minutes.

1 c sugar

1 c white karo syrup

5 c rice krispies

1 c coconut

1 c dry roasted peanuts

Bring sugar and karo syrup to a boil.  In a large bowl, mix rice krispies, coconut and peanuts.  Pour sugar mixture over rice krispies mixture.  Press into buttered 9 X 13 pan. 

Melt:

2 C Chocolate chips

2 T buttery crisco

Pour over top of rice krispies mixture.  Cool.  Cut into squares.

1 c sego milk

1 c sugar

3 egg yolks

1/4 lb butter

1 t vanilla

Cook over medium heat until thick, about 12 min.  Add:

1 1/3 coconut and

1 c chopped pecans

Beat in pan until cool enough to spread. Enough for 3 layers

3/4 c shortening

1 c sugar

1 egg

1 c mashed bananas

3/4 t cinnamon

1/4 t nutmeg

1 t salt

1/2 t baking soda

1 3/4 c flour

2 c quick cooking oats

1/2 c chopped nuts or 1 c chocolate chips

Beat shortening until cream.  Add sugar and beat.  Add egg and beat.  Mix in bananas.  Then mix in dry ingredients.  Drop by tablespoonfuls onto cookie sheet.  Bake @ 350 for 15 min.  Cool.

2 c flour

1 1/2 t baking soda

1/2 t salt

1/2 c cocoa

1/2 c milk

1/2 c shortening

1 t vanilla

1 c sugar

1 egg

20 large marshmellows cut in half

Mix flour, baking soda, salt and cocoa.  Cream shortening, vanilla, sugar and egg in mixing bowl.  Mix in dry ingredients and milk aternately into creamed mixture.  Drop onto ungreased cookie sheret.  Bake @ 350 for 8 min.  Put 1/2 marshmellow cut side down on top of cookie and bake 1 more minute.  Cool and frost.

2 3/4 c sifted flour

1/2 t salt

1/2 t baking soda

1/4 t cinnamon

2 T vinegar

1 C semisweet chocolate chips melted

2/3 c shortening

2 eggs

1 t vanilla

1 c mashed bananas

Sift together flour, salt, baking soda & cinnamon.  Cream shortening and sugar.  Stir in eggs, vanilla & vinegar.  Bean in melted chocolate.  Add dry ingredients and mashed banana alternately.  Drop by teaspoons onto ungreased cookie sheet.  Bake @ 350 for 15 minutes.  Cool on wire rack.

1-18 oz pkg of chocolate chip cookie dough

3 c powdered sugar

1 c peanut butter

2 T butter

1/4 c water

1 c milk chocolate chips (melted)

24 pecan halves

Heat over to 350.  With floured fingers, press cookie dough in 9" square pan.  Bake 16-24 minutes.  Cool 15 minutes.  Mix sugar, peanut butter, water & butter.  Spread over cookie crust.  Spread chocolate on top.  Top with pecans.  Chill one hour.  Cut into squares.

1 pkg brownie mix

1 pkg 10 1/2 oz minature marshmellows

2 c semi sweet chocolate chips

1 c peanut butter

1 T butter

1 1/2 c rice krispies

Mix brownies according to package directions for fudge brownies.  Put in 13 X 9 pan.  Bake 28-30 minutes.  Top with marshmellows & bake 3 minutes.  Cool.  In sauce pan, combine chocolate chips, peanut butter and butter until smooth.  Stir in cereal.  Spread over marshmellows. Chill 1 hours.  Cut into squares.

10 egg yolks

1 1/4 c sugar

1 1/4 c butter

1 1/4 c cream

6 c flour

2 T vanilla

1 T lemon

1 t (heaping) cardamom

7 egg whites (beaten stiff)

4 t (heaping) baking powder

Mix yolks, sugar, butter, cream, vanilla, lemon & cardamom.  Fold in egg whites.  Add baking powder & flour.  Roll out.  Cut into small donuts.  Deep fat fry.  Drain on paper towels.  Store in air tight container.

1 1/2 t soda

1 t water

1 t vanilla

1 1/2 c sugar

1 c water

1 c karo syrup

3 T butter

1 lb unroasted peanuts

Butter 15X12 pan.  Keep warm.  Mix soda, 1 t water & vanilla.  Set aside.  Combins sugar, 1 c water & karo in heavy sauce pan.  Cook over medium heat until candy thermometer reaches 240.  Stir in butter & peanuts.  Cook stirring constantly until candy thermometer reaches 300.  Remove from heat & stir in soda mixture.  Pour onto warm baking sheet.  Spread evenly.  Cool. Break into pieces.

3/4 c butter

3 c sugar

2/3 c evaporated milk

1-12 oz package semi sweet chocolate chips

1-7 oz jar marshmellow cream

1 c chopped nuts

1 t vanilla

Mix butter, sugar & milk in heavy pan.  Bring to a full boil stirring constantly.  Continue boiling 5 min or until the candy thermometer reaches 234.  Remove from heat.  Stir in chocolate chips until melted.  Add remaining ingreditnts & mix well.  Spread in buttered pan.  Cool at room temperature.  Cut into squares.

2 c butter

1/4 c powdered sugar

1 1/2 t grated orange peel

1 1/2 t ground cardamom

1/2 t ground nutmeg

In mixing bowl beat all ingredients untill blended.

2 pkgs yeast

1/3 c warm water

1/2 c soft butter

3/4 c sugar

4 eggs

1 12 oz can sego milk

1/2 c sour cream

1 T grated orange peel

2 1/4 ground cardamom

2 t salt

7-7 1/2 c flour

1 T Milk

Toasted sliced almonds

Sugar

In small bowl, dissolve yeast in warm water.  Cream butter & sugar in mixing bowl.  Beat in 3 eggs, evaporated milk, yeast mixture, sour cream, orange peel, cardamom & salt.  Mix well.  Beat in 6 c flour until smooth.  Stir in enough remaining flour to form a soft dough.  Turn on a floured surface.  Knead until smooth & elastic (about 6-8 min).  Place in greased bowl turning once to grease top.  Cover & let rise until double.  Punch down.  Turn on a floured surface.  Divide into 6 portions.  Cover & let rise 10 min.  Shape each portion into a 24" rope.  Place 3 ropes on a greased baking sheet & braid.  Form into a ring.  Pinch ends tightly together.  Repeat with remaining dough.  Cover & let rise until almost doubled, about 45 min.  Beat milk & remaining egg.  Brush over wreaths.  Sprinkle with almonds & Sugar.  Bake @ 375 for 25-30 min or until golden brown.  Cool on wire racks.  Serve with Cardamom Butter.

Melt 1 square of butter in 13 X 9 pan in over.  Layer the following ingredients on top of melted buttre.

1 c graham cracker crumbs

1 c coconut

1 c chocolate chips

1 c chopped walnuts

Pour over top, 1 can Eagle brand sweetened condensed milk.  Bake at 350 for 30 minutes.  Cool until bottom is cool to the touch.

1 lb butter

1 c sugar

4 c flour

Dash salt

1 t vanilla

Do not melt butter.  Cream in sugar until fluffy.  Add flour with a dash of salt & vanilla.  Roll out 1/2" thick.  Cut into shapes.  Cook at 300 for 20 min.

1c sliced almonds

1t vanilla

Mix in bowl and set aside

1/2 lb butter

1 c sugar

5 T water

Mix in heavy pan over medium heat until butter is melted and sugar is dissolved. Turn heat on high and cook stirring constantly until candy thermometer reaches 280. Remove from heat and add nut mixture. Pour onto buttered cookie sheet. Break on top 2 oz chocolate. Spread until toffee is covered. Sprinkle with chopped walnuts. Turn toffee over. Break 2 oz chocolate on top. Spread until toffee is covered. Sprinkle with chopped walnuts. Cool and break into pieces.

1 2/3 c. Hot Water

1 c. 9 grain cereal

2T.  yiest

½ c. oil

½ c. Honey

2 eggs

2 T. Sugar

3 ½ - 4 c. Flour

5 T. Vital Wheat Gluten

1 T. Lethicin Granules

2 t. Salt

Pinch of Citric Acid

Pour Hot water into mixing bowl and add 9 grain, let sit for a few minutes until 9 grain is softened, then add yeast, mix and let dissolve.  Then add Oil, Honey, Eggs and Sugar and mix well.  Then add Gulten and mix. Then add Lethicin, Salt, and Citric Acid and mix.  Add flour slowly, then let kneed for 10 minutes in mixer.  Let rise until doubled in a warm place.  Remove dough, shape into loaves and place in loaf pans, and let rise again until double.  Bake at 350 degrees for 30 minutes.

2 cups crushed pretzels (I usually use a lot more-it's my favorite part)

3/4 cup butter, melted (I use less)

3 Tbsp. white sugar

1 (8 ounce) container frozen whipped topping, thawed

1 8oz pkg cream cheese

1 c sugar

2 (3 ounce) packages raspberry jell-o

2 cups boiling water

2 (10 ounce) packages frozen raspberries


Preheat oven to 400 degrees F. 
Stir together crushed pretzels, melted butter and 3 Tbs. sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.  Bake 8 to 10 minutes, until set.  Set aside to cool.

In a large mixing bowl cream together cream cheese and 1 cup sugar.  Fold in whipped topping.  Spread mixture onto cooled crust.

Dissolve jello in boling water.  Stir in still frozen raspberries and allow to set briefly.  When mixture is about the consistency of egg whites, pour and spread over cream cheese layer.  Refrigerate until set.

2 Chicken Breasts - Pounded Flat

Taco Seasoning

1 C Salsa

Sour Cream if desired

Heat oven to 375.  Sprinkle taco seasoning on both sides of chicken breasts.  Place in  baking pan sprayed with cooking spray.  Cover with salsa.  Cook for 25-35 minutes.  Put small amount of sour cream on top if desired.

18 Tomatoes
2 green peppers
2 medium onions
3 T artificial sweetener
2 t Salt
1 t ground cinnamon
1/2 t ground cloves
1 t allspice
2 Cups vinegar

Peel, core, and chop tomatoes. Chop peppers and onions fine. Combine all ingredients. Boil slowly 4 hours or until thick. Fill boiling hot to within 1/2 inch of top of jar. Process 10 minutes in boiling water bath.

1 Thin Halibut Filet

Bisquick

Olive Oil

Seasoned Salt

Pepper

Take Halibut filet and rinse well.  Shake off excess water and coat with bisquick.  Heat oil in pan and brown filet quickly on both sides.  Turn off heat but leave pan on burner.  Sprinkle liberally with seasoned salt & pepper.  Put lid on pan and leave 5-10 minutes or until filet is cooked through.  Make sure you don't cook it too long or else it will be dry

4 C sliced squash

1/2 c chopped onions

1 pkg ritz crackers crushed

2 eggs

3/4 c milk

1 c cheese

1/4 c melted butter

2 T butter

Put veggies in large pan with small amount of water. Saute for 5 min. In large bowl, mix eggs & milk. Stir in drained veggies. In separate bowl, mix crushed crackers & cheese. Stir half of the cracker mixture into the veggie mix. Pour melted butter into mix. Stir well. Pour into 9x13 pan. Top with remaining cracker mixture, dot with butter and bake at 400 for 25 min.

1 pkg Hot Italian sausage, or ground beef

1 small onion

4 cloves of garlic

1 Qt. stewed tomatoes

4 cans tomato sauce

2 cans tomato paste

1 small can mushrooms

Garlic Salt to taste

Garlic Powder to taste

2 t. Italian Seasoning

2 T. Basil

1/4 t. Cayenne pepper

1/8 Cup balsamic vinegar

Brown onion until clear then add garlic. In separate pan cook sausage (if using beef add to onion and garlic pan when onion is clear.) Add mushrooms to onions and garlic, then add stewed tomatoes, tomato sauce, and tomato paste, mix well. Add garlic salt and powder, basil, cayenne pepper, and balsamic vinegar. Let simmer as long as possible. Then add sausage.