• 1 CUP sugar
• 1 egg
• 1/2 CUP lard
• 2/3 CUP milk
• 2 1/2 CUP flour
• 1 TSP baking soda
• 1 TSP baking powder
• 1/4 TSP salt
• 1 TSP vanilla

• Mix all ingrediants in bowl.
• Drop onto greased cookie sheet
• Bake at 325 degrees
• Let cool
• Ice with vanilla icing.

• Ingredients

• 2 fresh cube steaks
• 1 teaspoon black pepper corns
• salt, pepper and broiled steak seasoning
• 1/2 cup red wine
• 1/3 cup ketchup
• 1 tablespoon dark brown sugar
• 1 teaspoon butter
• 2 sweet potatoes
• lard 

1. Empty lard into large pan to fry the sweet potatoes, heat to just under smoking and potatoes fry readily.

2. Cut the sweet potatoes into fry size and add to pan.  Cook until done. About 10 min.

3. In a large fry pan put 1 tablespoon of lard to fry the cube steaks, heat pan similar to above.

4. Season steaks to taste.

5. Add the pepper corns to the fry pan.

6. When pan is hot add the steaks to the pan, fry on both sides until done.  About 6 - 8 minutes.

7. Remove the cube steaks when done, leave the pepper corns behind.

8. Deglaze the pan with the red wine.  Add ketchup, brown sugar and butter to create the sauce.  Add salt or pepper to taste.

9. Serve with your favorite vegetable and red wine.

12 TBS sweet and hot rub, see below.

3 cups barbecue sauce

If cooking in oven; Smoke baste of 3 TBS butter melted, mixed with 1/2 TSP liquid smoke

If cooking on grill; 2 cups wood chips, preferably apple, soaked in 2 cups apple cider or water for one hour; drained

Grill Method: Set up grill for indirect grilling, using opposite burners or moving charcoal to sides, use aluminum foil as grease shield if necessary. Place the ribs on a rack in the center of the grill away from heat. Cook for one hour.

Oven Method: Preheat to 350 degrees. Brush the ribs with the smoke baste. Arrange the ribs on baking sheets with rims or on large roasting pans. Bake for one hour.

Brush ribs with 1/3 of the sauce. Cook 15-30 minutes more. The meat will be very tender and will have pulled back from the ends of the bones. Transfer ribs to a platter. Brush with more sauce. Sprinkle with remaining rub. Serve remaining sauce on the side.

Sweet & Hot Rub

• 3 TBS, Kosher Salt
• 3 TBS Black Pepper
• 3 TBS Paprika
• 3 TBS Brown Sugar

8 egg yolks

6 TBS sugar

1 TBS vanilla extract

serve 6-8

Heat the cream in a heavy 1 1/2 to 2 quart saucepan until small bubbles begin to form around the edges of the pan. Then, beating constantly, pour the cream in a slow stream into the beaten egg yolks. Do this slowly to avoid cooking the eggs. Add the vanilla extract and strain the mixture through a fine sieve into a 6 by 6 inch baking dish at least 2 inches deep. Small 2" deep dishes can also be used to create individual servings.

Place the dish in a large shallow pan on the middle shelf of the oven and pour enough boiling water into the pan to come halfway up the sided of the dish. Bake for about 45 minutes, or until a knife inserted in the center of the cream comes out clean. Remove the dish from the water and cool to room temperature. Then refrigerate for at least 4 hours, or until the cream is thoroughly chilled.

About 2 hours before serving, preheat the broiler to its highest point. Sprinkle the top of the cream with the remaining 4 TBS of sugar, coating the surface as evenly as possible. Slide the dish under the broiler about 3 inches from the heat, and cook for 4 to 5 minutes, or until the sugar forms a crust over the cream. Watch carefully for any signs of burning and regulate the heat accordingly. Cool the cream to room temperature, then refrigerate it again until ready to serve.

8 TBS Sweet and Hot Rub (see below)

1 12 ounce can of beer

If roasting in oven: Smoke baste of 3 TBS butter melted, mixed with 1/2 TSP. liquid smoke

If grilling: 2 cups hickory wood chip soaked in water 1 hour, then drained

Grill Method: Set up your grill for indirect grilling by moving the coals to the side or using opposite side burners. Shield heat with aluminum drip pan with a little water to prevent flame up of grease. Place the bird in the center away from the direct heat, and cook until golden brown and fall-off-the-bone tender, 2-2 1/2 hours.

Oven Method: Preheat oven to 350 degrees. Place the bird upright in a roasting pan and roast until golden brown and fall-off-the-bone tender, 2-2 1/2 hours

Present the bird upright on the beer can on a platter. Remove and discard the beer can, then carve the chicken.

Sweet & Hot Rub

• 3 TBS, Kosher Salt
• 3 TBS Black Pepper
• 3 TBS Paprika
• 3 TBS Brown Sugar

6 medium sized boiling potatoes (about 2 pounds) pealed and quartered

4 cups finely shredded green cabbage (about 1 pound)

4 tablespoons butter

1 cup lukewarm milk

6 medium sized scallions, including 2 inches of green tops, cut lengthwise in half and crosswise into 1/8" slices

1 teaspoon salt

Freshly ground pepper

1 tablespoon finely chopped fresh parsley

Drop the quartered potatoes into enough lightly salted boiling water to cover them by 2 inches, and boil briskly until they are tender but not falling apart. Meanwhile, place the cabbage in a separate pot, pour in enough water to cover it completely, and bring to a boil. Boil rapidly uncovered for ten minutes, then drain thoroughly in a colander. Melt 2 tablespoons of the butter over a moderate heat in a heavy 8 to 10 inch skillet. Then the foam begins to subside, add the cabbage, and cook, stirring constantly, for a minute or two. Cover the skillet and set aside off the heat.

Drain the potatoes and return them to the pan. Shake over low heat until they are dry and mealy. Then mash them to a smooth puree with a fork, a potato ricer or an electric mixer. Beat into them the remaining two tablespoons of butter and then 1/2 cup of milk, 2 tablespoons at a time. Use up to 1/2 cup more of milk is necessary to make a puree thick enough to hold its shape in a spoon. Stir in the cook cabbage and the scallions, and add the salt and a few grindings of pepper. Taste for seasoning. Then transfer the colcannon to a heated serving bowl, sprinkle with parsley and serve at once.

1 3/4 Cups chicken stock or canned low-salt broth

3 large Carrots, peeled, cut into 1/4 inch dice

1 Rutabaga, peeled, cut into 1/4 inch dice

6 TBS butter

1 small head Savoy cabbage, sliced

Bring stock to boil in heavy large saucepan.  Add carrots and rutabaga to medium bowl.  Add butter to stock in pan and bring to boil.  Add cabbage; simmer uncovered until tender, stirring frequently, about 8 minutes. Stir cabbage-stock mixture into potatoes.  Mix in carrots and rutabaga.  Season to taste with salt and pepper.  (Can be made 2 hours ahead.  Let stand at room temperature.  Rewarm over medium-low heat, stirring frequently.)

1 pound rutabaga, peeled and chopped

1/2 medium head of green cabbage, finely chopped (about 12 ounces)

1/2 cup (1 stick) unsalted butter, softened and cut in tablespoon-sized pieces

1 teaspoon fresh thyme, or 1/2 of dry

1/2 cup of milk

1/2 teaspoon of salt

1/4 teaspoon of pepper

1 cup fresh roasted chestnuts

1/4 cup honey

Cook cabbage, uncovered, in small amount of lightly salted boiling water for 2 minutes.  Cover and cook 5 to 7 minutes more or until tender.  Drain.

Preheat oven to 375 degrees F.

Put drained potatoes and rutabaga through food mill.  Return to sauce pan and set over low heat.  Stir in butter and thyme.  Gradually add milk, beating with wooden spoon until smooth and creamy.  Stir drained cabbage, salt and pepper into potato mixture.  Transfer to 2 quart baking dish.

Before baking, mix chestnuts and honey in a small bowl.  Arrange chestnuts on top of potato mixture and bake covered for 20 minutes.  Uncover and bake 20 to 25 minutes more until top is golden brown.

Serves

• 1 pound elbow macaroni
• 1 TBS Oil
• 3 TBS butter
• 3 TBS flour
• 1 can evaporated milk
• 2 cups sharp cheese - grated
• 2 cups milk

• Cook macaroni until barely tender - drain and toss with oil in the crockpot
• Make white sauce with other ingredients in a small saucepan.
• Stir white sauce into macaroni in the cockpot
• Cook in crockpot on low for 4 to 6 hours.

• 2 - 750 ML bottles of dry red wine; Bordeaux
• 15 whole cloves
• 1 TBS crushed cardamon pods
• Peel from one orange removed with a vegetable peeler
• 2 cinnamon sticks
• 30 raisins, plus more for serving
• 1 cup sugar
• Blanched sliced almonds for serving
• Aquavit or vodka

Place the wine and spice mixture in a medium saucepan, add the remaining wine and sugar, place over low heat and bring to just below a simmer. Remove from the heat and strain through a sieve, discarding the solids.

At this point the glogg can be served warm or poured into a container to be heated later. When serving, heat the glogg until hot but not boiling. Place a few raisins and almonds in the bottom of small mugs or punch glasses and pout in the glogg. Add a shot of aquavit or vodka.

1/4 cup chopped green pepper

1 chopped onion

1 TSP garlic salt

1 can cream of celery soup ( cream of mushroom)

1 1/4 cup water

Micro wave for 27 minutes on high - uncovered

• 1 Pound Dried Navy Beans
• 2 tablespoons salt
• 5 sups water
• 1 can (10 3/4 oz.) beef consommé (Campbell's works find)
• 1 chicken bouillon cube
• 4 potatoes, peeled and diced
• 2 onions, diced
• 1/4 cup butter
• 4 carrots, sliced
• 2 cups chopped ham
• 3 bay leaves
• Salt and pepper to taste

My variation is to put everything in a crock pot for about 3-4 hours, just before all the beans begin to break down too far. It freezes very well. I never have to add water to the fresh pot only the frozen when reheated.

• 1 TBS butter, softened
• 4 cups all purpose flour
• 1 TSP baking soda
• 1 TSP salt
• 1 to 1 1/2 CUP buttermilk

Everyday Loaf

Preheat the oven to 425 degrees. With a pastry brush coat a baking sheet evenly with the TBS of softened butter.

Sift the flour, soda and salt together into a deep mixing bowl. Gradually add 1 cup buttermilk, beating constantly with a large spoon until the dough is firm enough to be gathered into a ball. If the sough crumbles, beat up to 1/2 cup more buttermilk into it by the tablespoon until the particles adhere.

Place the dough on a lightly floured board, and pat and shape it into a flat circular loaf about 8 inches in diameter and 1 1/2 inches thick. Set the loaf on the baking sheet. Then with the tip of a small knife, cut a 1/2 inch deep X into the dough, dividing the top of the loaf into quarters.

Bake the bread in the middle of the oven for about 45 minute, or until the top is golden brown. Serve at once.

• 4 Cups all purpose flour
• 1 TSP Salt
• 1 TSP baking soda
• 1 TSP baking powder
• 2 Cups raisins
• 1 3/4 Cup buttermilk
• 1 large egg yolk
• 1 TBS heavy cream

Everyday Loaf with Raisins

Heat oven to 350 deg F.  Line a baking sheet with parchment paper.  In a large bowl whisk together flour, salt, baking soda, and baking powder until well combined.  Stir in raisins until evenly distributed.

Pour in the buttermilk all at once and stir with a fork until all liquid is absorbed and mixture begins to hold together.  It should resemble a rough biscuit dough.  Using your hands press the dough into a round dome shaped loaf about 8 inches in diameter.  Lift the loaf from the bowl and place it on the baking sheet.

In a small bowl, mix the egg yolk and heavy cream together.  With a pastry brush, brush the mixture over the loaf.  With a sharp knife, cut a cross into the top of the loaf about 1/2 inch deep.  Bake about 70 minutes until deep golden brown and a wooden skewer comes out clean when inserted into the center.  Remove when done and cool on a wire rack.

• 4 Cups all purpose flour
• 1/4 Cup sugar
• 1 TSP salt
• 2 TSP baking powder
• 2 TBS Caraway seeds
• 4 TBS unsalted butter, cold
• 2 Cups raisins
• 1 1/2 Cups Buttermilk
• 1 Large egg
• 1 TSP baking soda
• 1 Large egg yolk
• 1 TBS heavy cream

Sunday Best Fancy Loaf

Heat oven to 350 deg F.  Line a baking sheet with parchment paper.  In a large bowl whisk together flour, salt, sugar, baking powder and caraway seeds until well combined.  Stir in raisins until evenly distributed.

Using a pastry cutter or two knives cut in butter until the mixture feels like course meal.  Stir in the raisins until evenly distributed.

In a small bowl, whisk together the buttermilk, egg and baking soda until well combined.  Pour mixture into flour mixture all at once.  Stir with a fork until all liquid is absorbed and mixture begins to hold together.  It should resemble a rough biscuit dough.  Using your hands press the dough into a round dome shaped loaf about 8 inches in diameter.  Lift the loaf from the bowl and place it on the baking sheet.

In a small bowl, mix the egg yolk and heavy cream together.  With a pastry brush, brush the mixture over the loaf.  With a sharp knife, cut a cross into the top of the loaf about 1/2 inch deep.  Bake about 70 minutes until deep golden brown and a wooden skewer comes out clean when inserted into the center.  Remove when done and cool on a wire rack.

• 1 small can of tuna
• 2 TBS Miracle Whip
• 1 TBS cole slaw dressing
• Salt and Pepper
• 1 or 2 inch strips of Velvetta cheese
• 5 hot dog rolls

• Mix the first four ingredients in a small mixing bowl.
• Fill the 5 hot dog rolls equally
• Place Velvetta cheese on top of mixture
• Place rolls on baking sheet and bake at 375 degrees for 5 minutes

Potato Soup

This recipe was first served for Christmas 2001.  I got it online from allrecipes.com.   It is fantastic.

Ingredients

 Directions