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.