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2 cups flour
1/2 tsp. baking soda
1/4 tsp salt
1 cup oats (uncooked)
3/4 cup sugar
3/4 cup Dark Brown sugar
1 cup butter, softened
2 large eggs
2 tsp. vanilla
1 tsp. lemon juice
12 oz. chocolate chips
1 1/2 cup walnuts|Preheat oven to 375 degrees. Lightly grease cookie sheets.
Place the butter in a large bowl and cream lightly with an
electric mixer. Add the sugars and beat on medium speed for
about 2 minutes. Add the eggs, one at a time, beating well
after each addition. Add the vanilla and lemon juice and mix
well. In a separate bowl, stir together the flour, oatmeal,
baking soda, and salt. Add to the creamed butter mixture and
stir well to blend. Add chocolate chips and walnuts and stir
to combine. Using a 1/4 cup measure or a 2−oz ice cream scoop,
drop the batter on the cookie sheets, leaving 2 −3 inches
between each cookie. Bake for 13 − 15 minutes or until lightly
browned around the edges. Remove from the cookie sheets and
cool on wire racks.

2 cups Hunt’s Angela−Mia pizza sauce (You can find this
at the wholesale shopping clubs − Sam’s, BJ’s, etc.)
1/4 cup water
1 1/2 teaspoons sugar
1 teaspoon ground oregano
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/8 teaspoon Accent (MSG)
1/8 teaspoon salt|In a medium saucepan, pour in Hunt’s basic sauce. Add water,
and spices. Combine well, stirring over medium heat until bubbling.
Lower heat, cover, and cook 20−25 minutes, stirring occasionally.
Cool to room temperature. Store in an airtight container, refrigerated,
until needed. Makes 2 cups.
Because the sauce base comes only in large #10 size cans, store
remaining Hunt’s Angela−Mia sauce in 2 one quart jars in freezer,
or fridge until you make the next batch.

2 or 4 slices sourdough bread cut 1 inch thick
1 banana
1/3 cup sugar
1 teaspoon cinnamon
1 egg
1/4 cup milk
1/2 teaspoon vanilla extract
Oil for frying
Whipped butter if desired
Maple syrup if desired|Depending on the size of the bread slices, cut a 1 inch pocket in one side
of the bread slice. Cut banana in half crosswise, then split each piece
lengthwise. Remove peel and stuff two pieces in each pocket, again depending
on size. Set aside. Mix sugar and cinnamon. Set aside. Mix egg, milk, and
vanilla until well blended. Heat about 4 inches of oil in a pan to 350
degrees F. Dip stuffed bread into egg mixture, allowing it to soak in for a
few minutes. Fry in hot oil until lightly brown,turning to brown both sides.
Drain on paper towels on cake rack. Sprinkle with cinnamon−sugar and serve
at once.

2 lbs ground beef
1 lb ground pork
1−1/2 onions, diced
1/8 Teaspoon garlic, granulated
2 cups bread crumbs, fresh
2/3 cup cold water
1/8 Teaspoon thyme
1/4 cup parsley, chopped
1 whole egg
1 Teaspoon Worcestershire sauce
1/8 Teaspoon salt|Soak bread crumbs in cold water and set aside. Saute diced onion until
tender. Set aside and allow to cool. Pre−heat oven to 350 degrees. In a
large bowl, combine ground beef, ground pork, onions, granulated garlic, and
bread crumbs mixed with water. Mix well and add remaining ingredients. Mix
well and mold into loaves. form in either loaf pans or a meat pan with sides
high enough to hold juices. Bake for 45 minutes to 1 hour.

4 Tablespoon Butter or margarine
10 Ounce Cream of chicken soup
10 oz Cream of celery soup
1/2 Soup can Kraft’s mayonnaise
8 Ounce Jar cheese Whiz
14 Ounce Can chicken broth
Salt and pepper|Put butter, soups, mayo and Cheez Whiz in 1−1/2 quart saucepan, stirring
constantly over medium heat, until smooth. Stir in broth and season to taste
with salt and pepper. Stir occasionally until piping hot, but do not let it
boil.

1 1/4 cups fresh mint leaves, slightly packed
3 cups vodka
2 cups granulated sugar
1 cup water
1 Teaspoon glycerine (optional)
8 drops green food coloring (optional)
2 drops blue food coloring (optional)|Wash leaves in cold water several times. Shake or pat gently dry. Snip each
leaf into halves or thirds, discarding stems. Measure cut mint leaves to
above measurement. Combine leaves and vodka, steep for 2 weeks. Shake
occasionally. Strain out leaves. Boil sugar and water together, cool. Add to
vodka mixture, add optional ingredients. Age 1 to 3 months. Yield: 1 quart.

1 gallon whole milk
1 quart cultured buttermilk
1/2 teaspoon salt|Pour milk and buttermilk into a large pan and suspend the thermometer in the
milk. cook over medium heat, stirring occasionally until the termperature
reads 170 degrees.
Keep the mixture on the heat and the temp of the milk between 170 and 175
degrees. After 30 minutes, the mixture should start to separate into curds
(the lumps) and whey (the liquid).
Line a strainer with several lavers of moistened cheesecloth and set it
inside a large bowl to lift the curds from the milk mixture and lay them in
the cheesecloth. Pour the remainder of the whey through the cheesecloth
and save the whey for other recipes.
Let curds drain at room temp for 2−4 hours. Remove the cheese from the
cheescloth and place in blender with the salt. Blend until creamy.
Store the cheese in small containers with tight fitting lids and refrgerate.
Cheese can also be frozen thawed and then beaten again in blender until
creamy.

2 lbs. frozen hashbrowns
1/2 cup melted butter
1 can cream of chicken soup
1 pt. sour cream
1/2 cup chopped onion
2 cups grated cheddar
1 tsp. salt
1/4 tsp. pepper
2 cups crushed cornflakes
1/4 cup melted butter|DEFROST hashbrowns.
COMBINE next 7 ingr. and mix with hashbrowns.
PUT all in a 3 qt. casserole.
SAUTE cornflakes in butter and sprinkle on top.
COVER and BAKE at 350 for about 40 min.

Sugared Pecans: In small skillet combine 2 tablespoons butter and
1 tablespoon oil, med−low heat, with 2−oz pecan pieces. Stir only till
heated and barely bubbly. Sprinkle with 4 tablespoons sugar.
Stir briskly only till sugar dissolves, on low heat AS THESE BURN QUICKLY!
Work fast. Dump them into paper towel lined plate.
Spread out to cool while you prepare the rest.
Plumped Raisins: In small saucepan combine 1/3 cup raisins and 1 cup
boiling water. Cover pan with lid 20 minutes. Drain and discard water.
Add 1/2 cup packaged shredded coconut to raisins. Set aside.
Dumplings: In dutch oven combine 6 cups water and 1/2 cup sugar. Bring to
boil. While you wait for that to boil, combine in medium bowl, 3 cups
Bisquick, 1 cup milk, 1 tablespoon sugar, stirring with fork to moisten
thick dough. When water come to boil, drop dough by rounded tablespoonful
into boiling water, making about 14 dumplings. Cover pan with lid. Simmer
dumplings very gently 20 minutes. Uncover and let cook another 10 minutes
gently. Baste often in the liquid, which is now becoming thickened and
creamy looking. Remove pan from heat. With slotted spoon remove HALF of
dumplings to greased 8″ square baking dish. Sprinkle with pecans and
raisins/coconut. Arrange rest of dumplings over that. Set aside.
Make sauce next.
Caramel Sauce: Strain remaining liquid into heavy 2 1/2−quart saucepan.
Bring to boil. Stir constantly. Add 1 cup packed light brown sugar,
stirring vigorously, med−heat till it boils briskly 2 or 3 minutes or
till sugar is completely dissolved and sauce drops from spoon in large
drops rather than like water. It should be the consistancy of smooth gravy.
Spoon sauce over dumplings filling dish right to the rim. Cool 15 minutes.
Cover; refrigerate to serve within few days. Micro warm servings or
use cold with a scoop of ice cream on top of each. Serves 6 to 8.|

1/2 Pound fresh crabmeat, drained and chopped, or canned crab meat.
1/2 tsp. A−1 Steak Sauce
1 egg yolk, beaten
1/4 tsp. garlic powder
1 − 8 oz. pkg. cream cheese at room temperature
3 dozen won−ton wrappers|Combine crabmeat, steak sauce, egg yolk, and garlic powder, until
it forms a paste−like consistency.
Place rounded spoonful of mixture in center of each wrapper. Bring
4 corners of wrapper together, pinch to seal , brush with egg yolk
Deep fry at 375 degrees till golden brown. Serve with sweet and
sour sauce or Chinese mustard. Leftovers will only keep for a day
or two. Do not freeze.