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.