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.
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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.