3/4 c diced Tomatoes
1/3 c diced Celery
1 t Salt
2 T diced Onion
1/4 c Water

Simmer above ingredients until tender, about 10 minutes.  Whis cooks, make a white sauce of:

2 T Margarine
2 c Milk
2 T Flour

Add the cooked vegetable mixture to white sauce.  Add 8 oz cooked salmon broken into small pieces.  Add 1 can corn with liquid and one piece of chopped bacon.  Stir in 1/2 c tomato juice.  Salt and pepper to taste. Bring to a boil.  Serve

1/4 c Lemon Juice
1/4 c Vegetable Oil
1 T chopped fresh or 1 t dried Thyme leaves
1/4 teaspoon Salt
1/4 t Pepper

Mix all ingredients.  Makes about 1/2 c.

3/4 lb Sea Scallops
12 uncooked large shrimp in shells, thaw if frozen
8 medium whole Button Mushrooms
8 cherry Tomatoes
1 medium zucchini cut into 1 inch slices

Prepare Lemon Thyme Marinade
Brush brtill rach with vegetable oil.  Heat coals or gas grill for direct heat. 

Cut scallopsin half if over 1 inch in diameter.  Thread scallops, shrimp and vegetables alternately on each of 4 10-12 inch skewers, leaving space in betgween each.  Brush with marinade. 

Grill kabobs uncovered 4 inches frtom medium heat 10-15 minutes, brushing frequently with marinade and turning once, until sclalops are white and shrimp are pink and firm.  discard any remaining marinade.

1/2 c red jalapeno jelly
1/4 c chopped fresh or 4 t dried thyme leaves
1/3 c olive or vegetable oil

Place jelly and thyme in microwavable 2 cup container.  Microwave uncovered on high 45-60 second, stirring every 15 seconds, util jelly is melted, or heat jellly & thyme in 1 quart saucepan over medium heat, stirring constantly until jelly is melted.  Gradually stir in oil, stirring constantly until smooth.

6 Pork Boneless Loin Chops, 3/4 to 1 inch thick
2 C Mesquite Wood Chips
2 Medium Granny Smith Apples, cored and cut crosswiuse into 1/2 inch slices
2 Medium Yellow Onions, cut crosswise into 1/2 inch slices

Prepare Jalapeno Marinade, reserve 1/2 cut for brushing on pork, apples and onions during grilling.  Pour remaining marinade over pork in shallow nonmetal dish or resealable plastic bag: turn pork to coat with marinade.  Cover dish or seal bag and regrigerate at least 2 hours but no longer than 24 hours.

Cover wood chips with water; soak 30 minutes.

Brush grill rack with egetable oil.  Heat coals or gas grill for direct heat.

Drain pork; discard marinade.  Drain wood chips and place directly on hot coals.  Immediately cover and grill pork 4 to 5 inches from medium heat 10-12 minutes, turning once and brushing with reserved marinade, until slightly pink in center.  Add apples and oniols for last 4 to 5 minutes of grilling, turing and brushing 2 or 3 times with reserved marinade until crisp-tender.

Serve pork with apples and onions.

1 qt Vanilla Ice Cream
1 qt Raspberry Sherbet
Salted Cashews
Bananas

Soften Vanilla Ice Cream and Raspberry Sherbet.  Add Cashews and Bananas.  Freeze.  Thaw 15-20 minutes before serving.   Serve with wafer cookies.

1 qt Pineapple Sherbet
1 24 oz container of frozen Strawberries
Bananas

Soften Sherbet
Thaw Strawberries
Stir in Strawberries with juice into the softened sherbet
Add Bananas.  Freeze.  Thaw 15-20 minutes before serving.  Serve with wafer cookies.

1 pack (1oz) Hidden Valley Ranch Dressing Mix
ignore directions on the packet
1C mayo
1/2 C milk
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa*
hot sauce
This is tough folks. Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend ‘er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.
I use this on salads, and also as a dip for things like chicken fingers and vegies.

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese
small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
The ones pictured below are actually flour tortillas- which I found out I like just as well (maybe even better!) than corn ones.

Dip ‘em in salsa, sour cream or Creamy Lime-Cilantro dressing.

Makes 12-16

from Allrecipes.com

12 hardboiled eggs
5 ounces, or more diced smoked salmon
1 c. mayonnaise
3 Tbsp. chopped fresh dill
salt and pepper to taste
optional: red onion, celery, fresh basil, crushed red pepper flakes

Combine eggs, onion, smoked salmon and mayonnaise. Season with dill, salt and pepper. Refrigerate at least 2 hours to allow flavors to combine.

1 lb of your choice of meat (Ground Beef or Sausage or Stew Meat)
1 Quart Stewed Tomatoes
1 Lg Potato, chopped
1 Lg Carrot, sliced
2 T Barley
2 C Tomato Juice
1 T Worcestershire Sauce
Any other vegetables you happen to have on hand and would like to use.
Salt & Pepper to Taste

Brown meat and add remaining ingredients to pan (you can cook this all day on low in the crock pot if you want).  Bring to a boil and then reduce heat and simmer for 2 hours covered. 

(If you are using canned vegetables, I usually throw in the water that they are canned in)

Rack of Beef Ribs2-3 Litre Bottle Citrus Soda
Famous Dave's Sweet & Zesty B-B-Q Sauce

Marinate beef ribs 24 hours in citrus soda.  Cut into chunks that will fit in your crock pot.  Cook 6-8 hours on low with 1 cup of soda in the crock pot. 

Pull ribs from crock pot.  Place in baking pan and cover with B-B-Q sauce.  Put in a 300 degree oven for 15 minutes or until the sauce is set. 

These are tender and fall of the bone.  They are delicious!  Most times beef ribs are cheap because they are usually tough but try this recipe and you will be in love with them.

****If you want, you can smoke the ribs for 1-2 hours prior to putting in the crock pot********

4 1/2 C sugar

1 C corn starch

2 t ground cinnamon

1/4 t ground nutmeg

3 T lemon juice

2-3 drops yellow food coloring

5 1/2 - 6 lbs tart apples, pealed, cored, and sliced

In large sauce pan, blend first 4 ingredients with 1 t of salt. Stir in 10 cups of water. Cook and stir until thick and bubbly. Add lemon juice and food coloring. Pack apples in hot jars, leaving 1 inch of head space. Fill with hot syrup mixture leaving 1/2 inch of head space. Use knife to fill in air holes. Adjust lids and process in boiling water bath for 20 minutes. Makes 7 quarts. Use 1 quart per pie.

¾ cup shortning

1 c. sugar

1 egg

1 c. mashed bananas

¾ t. cinnamon

¼ t. nutmeg

1 t. salt

1 t. baking soda

2 c. flour

2 – 2 ¼ c. oats

1 c. Chocolate chips

Beat shortening until creamed, add sugar & continue to beat until light & fluffy, add egg & beat well. Mix in Bananas, and other dry ingredients. Bake @ 350 for 15 min.

8 oz white chocolate candy melts (about 1 1/2 cups)

2 T vegetable oil, divided

24 oreos

8 oz mik or dark chocolate candy melts (about 1 1/2 cups)

Line 2 baking sheets with waxed paper. In a 2-cup glass measuring cup, combine white chocolate candy melts and 1 T oil. Microwave on High for 1 minute; stir until smooth and melted. Using tongs, dip a cookie into the melted white chocolate; tap off excess coating. Transfer cookie to a prepared baking sheet. Repeat for a total of 12 cookies. Chill until chocolate is set, about 20 minutes. Set aside remaining white coating. In another 2-cup glass measuring cup, combine milk chocolate candy melts and remaining oil. Microwave on High for 1 minute; stir until smooth and melted. Dip remaining cookies in melted milk chocolate, transfer to prepared baking sheet. Chill until set, about 20 minutes. Set aside remaining milk chocolate coating. When the chocolate is firm, lift the dipped cookies from waxed paper. Using a small knife, trim off any excess chocolate. Reheat reserved milk chocolate in microwave on High, stirring at 15-second intervals, until smooth. Transfer milk chocolate to a resealable plastic bag; snip off 1 corner. Pipe milk chocolate cow spots onto white chocolate-coated cookies. Chill cookies until spots are set, about 10-minutes. Repeat previous step with reserved white chocolate to decorate the milk chocolate-coated cookies.

Olive Pastries

1 jar (3 oz) pimiento-stuffed spanish olives (16 olives)

1 C shredded sharp cheddar cheese

1/2 C all-purpose flour

2 T butter, softened

1/4 t dried oregano

1/8 t cayenne pepper

1 t water

For the veggies

1 large bunch of lettuce

1 small zucchini

15 baby carrots

1 red bell pepper

1 yellow bell pepper

12 snow peas

20 large pitted black olives

12 in square cutting board or serving platter

Preheat oven to 400. Line plate with several paper towels. Drain green olives well, transfer to prepared plate to dry. In a food processor fitted with a metal blade, combine cheddar, flour, butter, oregano, and cayenne Pulse until coarsely combined, about 1 minute. With the processor running, add water through the feed tube; pulse until coarse crumbs form. Shape 1 T dough into a disk; place 1 olive onto dough. Wrap dough around olive, covering completely and pressing to seal. Transfer olives to a baking sheet. Repeat with remaining dough and Olives. Bake olives until pastry is golden, about 15 minutes. Turn off oven, let olives stand in oven with door ajar until ready to serve, no longer than 30 minutes

Center lettuce leaves on cutting board in the middle, forming a square. Cut zucchini into strips and to match the size of baby carrots. Stack half carrots in a square at 1 corner of lettuce, stack remaining carrots in opposite corner. Stack zucchini strips in 2 remaining corners. Cut two 2 1/2 in squares from red bell pepper, and yellow bell pepper. Cut pepper squares diagonally, then cut each triangle into strips. Arrange alternating triangles of pepper strips next to carrots and zucchini. Arrange 6 now peas in to triangle between pepper strips, repeat with bottom triangle. Place 10 black olives in the remaining triangle on 1 side, repeat on other side with remaining olives. Set warm baked olives in 4 rows of four in the center of platter, on lettuce. Serve immediately.

1 1/3 C all-purpose flour

1 t baking powder

1 t baking soda

1/4 t salt

1 1/3 C quick cooking oats

1/2 C packed brown sugar

1/2 C white sugar

1/2 C chopped pecans

1 C semisweet chocolate chips

Combine flour, baking powder, baking soda, and salt, stir well. Place flour mixture into a clean mason jar. Layer the remaining ingredients in the order given. Press each layer firmly in place before adding the next one. Include a card with the following instructions:

Preheat oven to 350 degrees F.

Grease cookie sheets

In a medium bowl, cream together 1/2 cup of butter or margarine, 1 egg, and t teaspoon of vanilla. Stir in the entire contents of the jar. You may need to use your hands to finish mixing. Shape into walnut sized balls. Place 2 inches apart on the prepared cookie sheets.

Bake 11 to 13 minutes in the preheated oven. Remove from cookie sheets to cool on wire rack. Makes 3 dozen cookies.

1 1/2 C water

4 1/4 C flour

2 t salt

3 T sugar

2 T shortening

2 t yeast

Dissolve yeast in 1/2 C water. Add remaining water, salt, sugar, and shortening to yeast mixture and mix. Add flour and knead. Let raise until double, about an hour. Roll into loaves and let raise 1/2 hour. Bake in oven at 425 for 30 minutes.

1 (9 in) unbaked pie crust

1 C milk

1 (3 oz) package banana instant pudding mix

1 pint vanilla ice cream, softened

2 bananas, sliced

1 1/2 C whipped topping

Preheat the oven to 375. Bake the pie shell until golden, about 8 to 10 minutes. Combine milk and pudding mis in a medium bowl. Beat with an electric mixer set at medium speed until blended. Beat in ice cream. Arrange bananas in bottom of piecrust. Pour pudding mixture over bananas. Chill until set, about 2 hours. Top each serving with whipped topping. Garnish with additional banana slices. You can substitute a graham cracker crust for the pie shell.

1 1/2 lbs brussel sprouts

1 t salt

4 T melted butter

4 T grated parmesan cheese

4 T dried bread crumbs

1/4 t garlic powder

1/4 t ground black pepper

1/4 t seasoned salt

Chopped mushrooms, onions, and celery.

Cook and chop Bacon

Cut an X in stem of sprouts. Add sprouts to pan and cover with water, add salt and bring to a boil. Simmer for 6 minutes. Cut in half and place in small casserole dish. Sprinkle with bacon bits. Sprinkle with butter, mix well. Saute onions, mushrooms, and celery in butter until tender. Stir in cheese, bread crumbs, garlic powder, pepper, and seasoned salt. Spread over sprouts. Sprinkle on more bacon and cheese. Heat under broiler for 5 minutes, until browned.

8 oz cream cheese, softened

1 T lemon juice

Lemon pepper to taste

1/4 t salt

16 oz salmon

1 T grated onion

1/4 t liquid smoke

Crushed pecans if desired

Mix all ingredients together & form unto a ball. Roll over crushed pecans to coat cheese ball. Chill.

4 oz graham crackers, crushed

1 C plus 4 T granulated sugar, divided

5 1/3 T butter, melted

3 (8 oz) pkgs cream cheese, softened

1 1/2 t vanilla extract, divided

1 t lemon juice

4 egg whites, stiffly beaten

1 (8 oz) container sour cream

Preheat oven to 350. Reserve 1/4 C graham cracker crumbs. Combing remaining crumbs, 2 T granulated sugar and butter in a small bowl and mix well. Press on bottom and partway up sides of a 10-in springform pan. Combing cream cheese, 1 C sugar, 1 t vanilla, and lemon juice in a large bowl. Beat with an electric mixer set at medium speed until light and fluffy. Fold in egg whites. Spoon into prepared springform pan. Bake for 25 minutes. Increase the oven temp to 475. Combine sour cream, remaining sugar, and vanilla in a small bowl and mix well. Spread on to of cheesecake. Sprinkle with reserved crumbs. Bake until lightly browned about 5 minutes. Chill, covered, for 3 hours.

3 lbs boneless chuck roast, cut into bite-size pieces

3 large potatoes, peeled, cut into quarters

12 small boiling onions

6 large carrots, cut into 1 in pieces

6 celery stalks, cut into 1 in pieces

2 t salt

2 t granulated sugar

1/4 t pepper

2 C vegetable juice cocktail, divided

1 1/2 t cornstarch

Preheat the oven to 275. Combine beef, potatoes, onions, carrots, celery, salt, granulated sugar and pepper in a large ovenproof skillet and mix well. Pour 1 2/3 cup vegetable juice cocktail evenly over the beef mixture. Combine remaining vegetable juice cocktail and cornstarch in a small bowl and mix well. Stir into the beef mixture. Bake, tightly covered for 4 hours, leaving door closed for the entire baking time.

4 boneless, skinless chicken breast halves

1 (14 1/2 oz) can chopped tomatoes

1 1/4 C chopped onion

1 C each chopped red and green bell peppers

1 envelope taco seasoning mix

6 to 8 flour tortillas

1 C shredded cheddar cheese

1/4 C each salsa and sour cream

2 T slices black olives

Cut chicken into thin strips. Combine chicken, tomatoes, onion, red pepper, green pepper, and taco seasoning mix in a slow cooker and mix well. Cook on high stirring twice for 2 hours. Spoon equal portions of chicken mixture onto each tortilla. Fold tortillas to enclose filling. Top with cheddar cheese, salsa, sour cream, and olives.

1 (22 oz) package fudge brownie mix

1 (10 1/4 oz) package of miniature marshmallows

1 1/2 C semisweet chocolate chips

1/2 C creamy peanut butter

1 T butter

1 1/2 C crisp rice cereal

Preheat oven to 350. Grease a 13 x 9 in baking pan. Prepare brownies according to brownie mix directions. Spoon into prepared baking pan. Bake until brownies test done, about 25 minutes. Place marshmallows evenly on top of the brownies. Bake until the marshmallows are golden, about 5 minutes. Transfer baking pan to a wire rack to cool. Combing chocolate chips, peanut butter, and butter in a medium saucepan. Cook over low heat, stirring frequently, until the chocolate chips melt. Remove chocolate chip mixture from heat. Stir in cereal. Spoon over brownies. Chill until set, about 45 minutes. Cut into bars. Serve immediately or at room temperature.

1/2 C olive oil

4 T butter, melted

1 (1 oz) envelope onion soup mix

1 t dried thyme

1 t dried marjoram

1/4 t pepper

8 oz mushrooms

2 lbs small red potatoes, scrubbed and cut in half

Preheat oven to 350. Combine olive oil, butter, soup mix, thyme, marjoram, and pepper in a small bowl and mix well. Place potatoes & mushrooms in a large bowl. Pour olive oil mixture over potatoes and toss to coat evenly. Arrange potatoes in a 13 x 9 in baking dish. Roast, turning occasionally until potatoes are tender, about 1 hour.

2 C fresh or frozen blueberries

1/4 C cup water

1 C orange juice

3/4 C white sugar

1/4 C cold water

3 T cornstarch

1/2 t vanilla

1/8 t ground cinnamon

In a saucepan, over medium heat, combing the blueberries, 1/4 cup water, orange juice, and sugar. Stir gently, and bring to a boil. In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the vanilla and cinnamon. Thin sauce with water if it is too thick for your liking.

Crust

1/2 - 3/4 cup graham cracker crumbs

2 T butter (melted)

2 T sugar

Optional, add cinnamon or use cinnamon graham crackers

Filling

1 - 8oz cream cheese (room temperature)

1/3 C lemon juice

1 can eagle brand condensed milk

2 tsp vanilla

Mix all ingredients till well blended

pour over crust

place in refrigerator for at least 2 hours

Topping- you can use any topping you like, fresh fruit, pie filling, ect.

1 1/2 T. yeast
1/2 cup sugar
2 eggs, beaten lightly (or 1/4 C. Dry Egg Powder +1/2 C. Water)
1 3/4 cup warm water+ 2 T
2 1/4 tsp. salt
1 1/2 T. vegetable oil
1 cups cinnamon bites
5 1/2 - 6 cups flour (This is a great recipe to disguise wheat in! Try it at least half whole wheat flour and half all-purpose or get really gutsy and try it 100% whole wheat!)

Combine in mixing bowl 2 cups flour, yeast, and sugar. Add water, eggs, and oil. Beat well to “cake batter” stage. Stir in salt, cinnamon bites, and 3 1/2 more cups flour to make bread-dough consistency. Let mixer knead it to the right texture (add up to 1/2 cup more flour if needed). Place dough in greased bowl, cover, and let rise for 1 hour. Shape dough into 2 loaves. Let rise for another hour or until doubled. Bake at 375 degrees for about 30 minutes. Slice thick and serve warm with butter, or toast slices in the toaster (be careful, the cinnamon bites can burn your fingers), or make slices into French Toast. Yummy!

1 lb boneless and skinless chicken thights, or breasts. Cut into 1 in chunks

1 egg white

1/2 t kosher salt (1/4 t table salt)

2 t cornstarch

1 10 oz can pineapple chunks (reserve juice)

1/4 C juice from pineapple

1/4 C white vinegar

1/4 C ketchup

1/2 t kosher salt (1/4 t table salt)

2-3 T brown sugar

4 t cooking oil

1 red bell pepper, cut into 1 in chunks

1 t grated fresh ginger

In a bowl, combine the chicken with the egg white, salt, and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or overnight in refrigerator. In the meantime, whisk together the pineapple juice, vinegar, ketchup, salt, and brown sugar. Heat a large frying pan or wok over hight heat until a bead of water instantly sizzles and evaporates. Pour in 1 3 t cooking oil and swirl to coat. Add the chicken and spread the chicken out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned. Flip and fry the other side the same for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible. Turn the heat to medium and add the remaining 1 t of cooking oil. Let the oil heat up and then add the bell pepper chunks and ginger. Fry for 1 minute. Add the pineapple chunks and the sweet and sour sauce. Turn the heat to hight and when the sauce is simmering, add the chicken pieces back in. Let simmer for 1-2 minutes, until the chicken is cooked through. Timin depends on how thick you cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's still pink, add another minute to the cooking. Taste the sauce and add more brown sugar if you'd like.

2 lbs Pork

1 C Dr. Pepper (not diet)

1/4 C water

1 t garlic powder

1 t salt

3/4 C packed brown sugar

1/4 t pepper

1 (4 oz) can diced green chilis

2/3 C salsa verde

garlic powder and salt to taste

Add the first 5 ingredients to slow cooker. Let cook on low for about 8 hours. Shred the pork. you may want to drain some of the liquid depending on how runny you want it. Then add the final ingredients to the shredded pork. Cook in slow cooker until heated through, about another 10-20 minutes.

3 boneless, skinless chicken-breast halves

1 C italian salad dressing

1 (10 3/4 oz) can cream of chicken soup

1 (8 oz) package of cream cheese

1 C chicken broth

1/2 t dried thyme

1/2 t dried basil

1/2 t salt

1/4 t black pepper

12 oz fettuccine, cooked and drained

Place chicken and salad dressing in a resealable plastic bag. Chill chicken for 8 to 10 hours. Transfer chicken and marinade to a slow cooker. Cook, covered, on medium for about 4 hours. Remove chicken from slow cooker, shred chicken. Add soup, cream cheese, broth, thyme, basil, salt and pepper to liquid in slow cooker and mix well. Add chicken to the slow cooker, on high until heated through, about 30 minutes. Serve over the pasta.

1 lb ground beef

1 large onion

2 cloves garlic, minced

1 (29 oz) can tomato sauce

1 C water

1 (6 oz) can tomato paste

1 t salt

1 t dried oregano

8 0z lasagna noodles

4 C shredded mozzarella cheese

1 1/2 C cottage cheese

1/2 C grated parmesan cheese

Combine ground beef, onion, and garlic in skillet. Cook until ground beef is browned, drain. Add tomato sauce, water, tomato paste, salt and oregano, mix well. Spoon one-fourth of ground beef mixture into slow cooker. Layer one-third of the noodles over the ground beef mixture, breaking the noodles as needed. Combine mozzarella, cottage cheese, and parmesan cheese in a bow and mix well. Layer one-third of the mozzarella mixture over noodle layer. Repeat ground beef, noodle and mozzarella layers twice. Top with remaining ground beef mixture. Cook, covered, on low until the noodles are tender about 4 to 5 hours.

2 cups pinto beans (already cooked) or 2 cans of pinto beans

7-10 Chili pods

1 lb ground beef

1 can stewed tomatos

3 T Worcestershire sauce

1/2 onion, chopped

2 T brown sugar

Cut stems off of chili pods, dump out seeds. Place chili pods in a pot with water & boil until soft, about 30 min. Brown ground beef. Chop onion. When chili pods are done, scoop into blender with can of stewed tomatos and blend until pureed. Add all ingredients to crockpot and cook for 4-6 hours.

1 Chicken breast, cubed, and cooked

1 can Kidney beans

1 can Black beans

1 onion, chopped

1 can green Enchilada sauce

1 can olives, chopped

1 8 0z square cream cheese

1 package of medium flour tortillas

1 cup shredded cheese

In a pot, heat enchilada sauce, beans, onion, and 3/4 can olives. Cook chicken in seperate pan, and then add to pot with sauce. Spoon a little bit of sauce mixture into bottom of 13 x 9 pan. Spoon sauce mixture into tortillas, roll, and place in pan. Spoon some of the leftovers from the sauce onto the top of enchiladas, add shredded cheese, and the last 1/4 of chopped olives. Bake in oven at 350, for 30 minutes, until cheese is melted and enchiladas are heated through.

2 lb. rump roast


1 pk taco seasoning


1 can Mexican style diced tomatoes (15 oz.)


1 small can green chiles


1 can tomato sauce (8 oz.)


1 onion – chopped


2 beef bouillon cubes


2 cans red kidney beans, (15 oz. each), rinsed, drained


Shredded cheddar cheese

Directions:

1. Cut roast into bite sized chunks. Roll in taco seasoning and add to crock pot.

2. Add the tomatoes, chiles, tomato sauce, onion, and bouillon cubes.

3. Cover and cook on LOW 6 hours or until meat is tender.

4. Add the drained beans and cook until the beans are heated through; around 30 minutes. Serve topped with cheese, and/or the toppings that you like.

1/2 c Butter
1/2 c Vegetable Oil
1 3/4 c Sugar
2 Eggs
1 t Vanilla
1/2 c Sour Milk
2 1/2 c Flour
4 T Cocoa
1 t Baking Powder
1/2 t Baking Soda
1/2 t Cinnamon
1/2 t Salt
2 c Zucchini peeled and grated

Mix just as you would a regular cake.  Place in 9X13 pan.  Sprinkle topping on cake before baking. 

Topping

1/4 c Chocolate Chips
1/4 c Brown sugar
1/4 c chopped Nuts

Bake at 325 for 40-50 min.  This cake is ready to eat as soon as it cools.

2 c Flour1 1/4 c Sugar
1 t Salt
1 1/2 t Baking Soda
1/3 c Cocoa
2 c shredded Zucchini
1/2 c Salad Oil
2 t vanilla
1/2 c chopped Nuts

Mix all dry ingredients.  Add remaining ingredients.  May need a small amount of water.  Spread in a 9X12 pan and bake at 350 for 20 minutes.

3 Eggs
1 c Oil
2 c Sugar
2 c grated Zucchini
1 T Vanilla
1/4 t Baking Powder
1 t Salt
1 t Soda
1 c Chopped nuts
1 T Cinnamon
3 c Sifted Flour

Beat eggs, oil and sugar.  Add zucchini and add vanilla.  Stir in flour and spices.  Mix and add nuts.  Bake 1 hour at 325.  Makes 2 loaves.

10 c ground Zucchini
4 lg Onions chopped
3 T Canning Salt

Mix and let stand overnight.  Drain off liquid - make as dry as possible.  Add 2 red peppers chopped.

Brine

2 1/2 c Vinegar
4 c Sugar
1 t Nugmeg
1 t Dry Mustard
1 T Cornstarch
1 t Celery Seed

Mix well and add vegies.  Bring to a boil then simmer 20 minutes.  Put in jar while still hot.  Seal.

2 c Pureed Watermelon (remove seeds first)3 1/2 c Sugar
2 T Lemon Juice
6 ozs Liquid Fruit Pectin

In large cooking pot stir in watermelon, sugar and lemon juice.  Bring to a full rolling boil.  Stir in pectin and bring back to a full rolling boil for 1 minute.  Bottle, seal.  Process for 5 minutes. 

5 qts chopped Tomatoes1/4 c chopped Celery
2 T chopped Green Pepper
2-2 1/3 c chopped Onion
1 T Sugar
1 T Worcestershire Sauce
4 T Lemon
1 T Salt in each quart bottle

Add in ingredients but lemon and salt.  Cook until peppers and onions are tender.  Juice.  Add lemon and boil for 5 minutes.  Bottle making sure you add salt to each bottle.  Process for 30 minutes.

1 loaf Bread1 onion
2 Stalks Celery
Sage
Salt
Pepper
1 c Water
1 sq Butter - melted

Saute onion and celery and spices in shortening in large pan. Combint butter and water and heat.  Stir bread in with onions and celery.  Pour water and butter over top and mix well.  Stuff into bird.

2 c Four
2 c Sugar

Mix Well

1 c Butter
1/4 c Cocoa
1 c Water

Bring to a bil and pour over flour and sugar.

Add:

1/2 c Buttermilk
1 t Soda
2 Eggs
1 t Vanilla

Bake in greased and floured jelly roll pan at 400 for 20 minutes. 

Frosting

1/2 c Butter
6 T Canned or regular Milk
1/4 c Cocoa

Bring to a boil and cool slightly.

Add:

1 t Vanilla
1 lb Powdered Sugar
1 c Nuts

Frost while frosting is still warm.

3 fresh Tomatillos2 fresh Jalapenos - seeded
1 pkg Buttermilk Ranch Dressing Mix
1 c Mayonnaise
1/3 - 1/2 c Buttermilk
1 c fresh Cilantro
2 cloves Garlic - crushed
1/2 t Cayenne pepper
Juice from 1 Lime

Combine in blender and blend until smooth.  Refrigerate overnight.

2 bags Slivered Almonds - Saute in 1/2 c Butter and 1/2 c Sugar, then spread out on cookie sheet to cool and seperate.3 bags Baby Spinach Leaves
2 bags Dried Craisins
8 can Mandarin Oranges - drained
1 bag grated Mozzerella Cheese
1 jar Poppy Seed Dressing. 

Mix everything shortly before serving or the spinach will be wilty - YUK!

1 Head lettuce1 Green Pepper - diced
1 c Clelery - Chopped
1 pkg frozen Peas
1 c Mayonnaise
2 T Sugar
1/2 c Shredded Cheddar Cheese
1/2 c Bacon Bits

Prepare in large bowl in order given in seperate layers.  DO NOT TOSS!  Cover and refrigerate 8 hours or overnite.  Makes 8 servings.  Keeps 1-2 days.

1 qt ground Fruit4 c Sugar
2 T Lemon Juice

Stir fruit and 2 c Sugar together in pan.  Bring to a boil.  Continue stirring constantly and boil 10 minutes.  Add remaining sugar and lemon and boil 5 mnutes more.  Refrigerate in creamic or glass bowl overnight.  Stir well and bottle.  The freeze jam.

1 5 gallon bucket Tomatoes
5 lg Onions
3/4 lb Jalapeno peppers
18 buds Garlic
1/3 c Vinegar
1/3 c Salt
1/2 t Pepper
3 Serrano Peppers
3 lg Green Peppers
5 yellow Chili Peppers
1/2 - 1 T Chili Powder

Scald tomatoes.  Remove skin, core and quarter.  Drain off excess liquid.  In food processor, finely chop peppers, onions and garlic.  Add all ingredients and cook uncovered for 2-3 hours until salsa is at your desired consitency.  Bottle and process for 30 minutes.

3 c Brown Sugar1 1/2 c Salt (plain, not iodized)
2 t Teriyaki or Soy sauce
Fresh ground pepper

Mix sugar, salt and sauces.  Pat over top of fish.  Refrigerate over night.  Cover with as much pepper as you like.  Then smoke using your smokers directions