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Aug 27, 2009

APPLE CRISP

School's Apple Crisp (1968)
1/3 cup rolled oats
1 1/4 cups brown sugar
2/3 cup flour
2/3 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter
2 teaspoons lemon juice
3 teaspoons water

Pare and slice apples into a square greased pan (3/4 full). Add lemon juice and water over apples.

Mix together dry ingredients; cut in butter. Sprinkle over apples. Bake at 350 degrees F until apples are tender, approximately 30 minutes.

GRANNYS RECIPES

HOCKEY GRANNY'S
Homemade Salad Dressing

1/2 Cup Oil
1/2 Cup Catsup
1/3 Cup Sugar
1/4 Cup Vinegar
1 tsp. Salt
Onion
1 tsp. Paprika

Shake, mix and serve on your favorite salad


HOCKEY GRANNY'S
Famous St. Louis Mostacciolli
(Artist's Favorite)

1 lb Fresh Ground Beef
1 Box of Mostacciolli Noodles
4 Pieces of bacon ( Cut up in pieces )
1 Large Onion ( Cut up )
2 Ham Slices ( Cut up in pieces )
2 Large Cans Stewed Tomatoes ( Cut up )
2 Large Cans Tomato Sauce
1 very small can tomato paste
Pinch of parsley
1/4 Cup Sugar ( May add more for sweeter taste )

Cook bacon and onion in large pot. Before the bacon gets too done, add ham and ground beef. Cook until beef is browned, strain if needed. ( Granny never strains anything depending on how much grease you have, it’s your preference ). Add the rest of the ingredients except noodles, simmer about 30 minutes. Add cooked noodles and simmer about 15 more minutes. Granny always says that you have to let the sauce soak into noodles, so keep on simmering until served to fine perfection! Ready to serve with hot bread! Since I was a little hockey player, this is without a doubt my absolute family favorite!


HOCKEY GRANNY'S
Potato Pancakes
(Grampa's Favorite)

2 Cups Grated Potato
2 Eggs
Sift together:
1 1/2 Tbs.. Flour
1/4 Tsp. Baking Powder
1 1/4 tsp. Salt
Add to mixture:
1 tsp. Grated Onion

Peel about 6 medium potatoes and let sit in cold water for 2 hours. Rinse well and Grate. Drop by tablespoonfuls in pan with 1/4 inch of hot oil. Brown one side and flip to brown other side. Serve with butter or hot maple syrup!

HOCKEY GRANNY'S
Chicken n' Dumplings

2 Chickens - Cut up!
1 Large Onion ( Cut up )
4 Stalks Celery ( Cut up )
1/2 Cup Parsley Flakes
2 tbls. Salt

Cook 1 hour 15 minutes. Remove chicken. You’re probably have to add 3 or 4 cups of water. You can add noodles to this broth or dumplings.

Dumplings:
3 Cups Flour
3 Rounded tbls. shortening
1 1/2 tsp Salt

Use your hand & work shortening into flour. 1 pinch of baking powder.Mix with milk ( it will probably take around 1 cup of milk mixed together with spoon ). The dough shouldn’t be to sticky. Sprinkle flour on table & put a little flour on dough & roll it out thin. You’ll only roll half the dough at a time. Cut in squares 1 1/2” x 1 1/2” & drop in boiling broth ( cook on very low heat for 30 to 40 minutes ( pot covered ).

Ready to serve!!!


HOCKEY GRANNY'S
Chocolate Chip Cookies

1 Cup Butter ( Softened )
3/4 Cup Packed Brown Sugar
3/4 Cup Granulated Sugar
2 Eggs
1 Tsp Vanilla
2 1/4 Cups Flour
1 tsp Salt
1 Cup Chopped Nuts
2 Cups Hersey's Mini Chips

Cream butter, brown sugar, sugar eggs, & vanilla until light & fluffy. Combine flour, soda & salt. Add to creamed mixture. Stir in nuts & chocolate chips. Drop by tsp. onto ungreased cookie sheet. Bake @ 375 degrees for about 8 to 10 minutes. Makes 6 dozen cookies!!!


HOCKEY GRANNY'S
Cream Filling for Boston Cream Pie

2/3 Cup Sugar
1/2 Cup Flour
1/8 tsp Salt
2 Cups scalded milk
2 Egg yolks ( Slightly Beaten )
1 tsp Vanilla extract
1/2 Cup Heavy Cream Whipped.

Mix sugar, flour & salt in top of double boiler. Stir in scalded milk gradually. Stir over hot water until mixture thickens. Cover & cook 10 minutes. Stir some hot mixture into slightly beaten egg yolks. Pour back into remaining hot mixture & stir 2 minutes longer over hot water. Cool. Fold in Vanilla extract & whipped cream. Yields enough filling for 1 Boston Cream Pie!


HOCKEY GRANNY'S
Homemade Pumpkin Pie

Standard Pastry ( See Granny’s pastry recipe )
1 Cup Brown Sugar
1/2 tsp. Ginger
1 tsp. Cinnamon
1/2 tsp. Salt
2 Eggs ( Slightly Beaten )
1 1/2 Cups Milk
1/2 Cup Thin Cream
! 1/2 Cups cooked or canned pumpkin

Line 9” Pie pan with pastry. Mix sugar, spices, salt. Add beaten eggs, milk, cream, pumpkin. Mix well. Pour into unbaked pastry shell & bake in hot oven ( 425 ) for 40 to 45 minutes until inserted knife comes out clean. Flavored with Sherry, Maple Syrup, or Honey. Cool & serve!



HOCKEY GRANNY'S
KILLER Custard Pie
( Dad’s favorite )

Standard pastry
4 Eggs ( Slightly beaten )
1/2 Cup Sugar
1/2 tsp Salt
2 1/2 Cups Milk
1 tsp Vanilla Extract Nutmeg

Line 9” inch pie with pastry, beat eggs slightly, & stir in sugar & salt. Add milk and vanilla extract. Blend thoroughly. Pour into unbaked pastry shell, then sprinkle with nutmeg & bake in moderately hot oven ( 425 degrees ) 25 to 35 minutes, or until inserted knife comes out clean.

Yields One 9” inch Homemade Custard Pie!



HOCKEY GRANNY'S
Homemade Dressing & Turkey Recipe

Ingredients
2 Loaves Bread ( break into small pieces )
6 Onions ( tennis ball size )
6 Stalks Celery
2 - 3 Tbls. Salt
3/4 Tsp. Sage
8 Eggs
1/2 Cup Dried Parsley Flakes

Take gizzard, liver & neck from turkey or chicken. Fry in a couple tbls of shortening. After it starts to brown, chop 6 onions & 6 Stalks of celery & put in skillet with liver & gizzard & neck & fry for about 15 minutes. Then cover with water and cook about 30 minutes.

Tear up your bread in a big pan, add your 8 Eggs, Salt, Sage, & Parsley Flakes. Add a couple cups of water to kind of moisten it. Taste to see if there is enough salt and seasoning. ( You are not supposed to be able to taste the Sage ). After cooking the gizzard, liver, onions and celery. Add to the bread mixture. It should be real moist, enough so you can see a little broth around the edges. Stuff your turkey, or chicken & wrap in tin foil. Turkey takes 15 minutes to the lb. on turkey over 15 lbs. on smaller turkey bake 20 minutes to the lb.

1 hr before Turkey is done, I take a fork & reach underneath the turkey & poke a couple of holes in the foil & let the juice drip in the pan & brown. Then add 2 or 3 cups of water & that will give you your brown gravy. When you take your turkey out of the pan, thicken the broth with a couple or 3 tbls of corn dissolved in water.

This dressing can be used with pork chops served on top. Always bake dressing with foil over it so it doesn’t get hard and crusty.

Grandma’s famous Turkey & Dressing is ready to be served!!!



Granny's Salsa

4 quarts tomatoes, peeled and chopped
(may used canned)
2 cups chopped onion
1/4 cup jalapeno pepper, chopped
1/2 cup sugar
3 Tbsp. salt
1/2 cup cilantro, chopped fine
2 small cans tomato paste
1 1/2 cup white vinegar

Mix together all ingredients except vinegar. Cook 45 minutes then add 1 1/2 cup white vinegar. Cook until thick. Put in pint jars and seal and cook 15 minutes in hot water bath.




Cafeteria
Lady Rolls
They are just like stepping back into the school cafeteria.

4 cups all-purpose flour
2 tablespoons yeast
1 tablespoon salt
3 tablespoons granulated sugar
1/2 cup melted shortening (may use butter)
1 3/4 cups warm milk

Add yeast to warm milk and let sit 1 minute; stir and add melted shortening. Have dry ingredients ready and add to milk. Slowly mix on medium speed until the dough no longer sticks to the side of the bowl. Place dough in a well-greased bowl and let rise until doubled in bulk.

Stir down and form into rolls (note that dough is sticky) and let them rise again. Bake at 425 degrees F until brown, and brush with butter while hot.



Peanut Butter Bars

2 cups graham cracker crumbs

1 cup creamy peanut butter
1 pound powdered sugar
1 cup melted butter
1 cup sweet chocolate chips (for icing)

Add dry ingredients to butter and peanut butter gradually. Mix well. Press into ungreased 9-inch square cake pan.

Melt and spread 1 cup sweet chocolate chips over top. Do not bake.

Best not to refrigerate. Will set in about 2 to 3 hours.

GRANNYS HOT WINGS

GRANNY’s TAILGATE GRUB RECIPE
Twice-Dunked Teriyaki Hot Wings

5 Pounds Chicken Wings, rinsed and patted dry
Hot’ n’ Tangy Marinade
2 Cups Cider Vinegar
4 Tablespoons Crushed Red Pepper Flakes
1 Tablespoon Salt
2 teaspoons Black Pepper
1 Teaspoon Cayenne Pepper
1/2 Teaspoon Sugar
2 12 ounce bottles Teriyaki Sauce

Combine all six ingredients for marinade and mix well. Put chicken wings into large resealable freezer bag and pour in marinade. Refrigerate up to 3 days ( longer marinating time equals hotter wings ). Grill directly over low medium heat 15 minutes or until done. Pour teriyaki sauce into large non-reactive bowl. Remove wings from grill and put in bowl with teriyaki sauce and toss until wings are covered. Serve promptly right from bowl! Serves 6.



GRANNY’s TAILGATE GRUB RECIPE
Cheesy Roasted Puck Potatoes

4 Baking Potatoes
2 Cups Italian Dressing
4 Tablespoons Grated Parmesan Cheese

Bake or microwave baking potatoes at home until three-quarters done. Cut potatoes lengthwise into quarters. Marinate in Italian dressing for 1 hour. Roll quartered potatoes in parmesan cheese and grill over indirect heat for approximately 20 minutes or until golden brown. Serves 4.


GRANNY’s TAILGATE GRUB RECIPE
St. Louis Style Pork Ribs

4 Racks Baby Back Ribs
Granny’s St. Louis Sauce ( Recipe Follows )
Granny’s St. Louis Rub ( Recipe Follows )

Remove membrane from back of ribs. Combine all rub ingredients and rub about two-thirds of mixture well into the ribs. Wrap in plastic and refrigerate overnight. The next day rub remaining mixture well into the ribs. Slow-smoke for about 3 hours until rub is fully caramelized onto outside of ribs. Brush the ribs with sauce and continue to smoke for at least 1 more hour.

Hockey Granny’s St. Louis Rub
3/4 Cup Dark Brown Sugar
1/4 Cup Mild New Mexico Red Chile Powder
1/4 Cup Mild Paprika
2 1/2 Tablespoons Kosher Salt
2 1/2 Tablespoons Fresh-Ground Black Pepper
1 Tablespoon Granulated Onion
1/2 Teaspoon Cayenne Pepper
Mix and Store in covered container. Rub into ribs.

Hockey Granny’s St. Louis BBQ Sauce
1 Cup Pepsi Cola
1 Cup Tomato Sauce
1/2 Cup Dark Brown Sugar
1/2 Cup Dark Molasses
1/2 Cup White Vinegar
1 6-Ounce Can Tomato Paste
1/4 Cup Sweet Butter
1/4 Cup Worcestershire Sauce
2 Tablespoons Balsamic Vinegar
2 Tablespoons Maple Syrup
1 Tablespoon Dry Mustard
1 Tablespoon Mild New Mexico Chile Powder
1/2 Tablespoon Kosher Salt
1/2 Tablespoon Fresh-Ground Black Pepper
1 Teaspoon Wasabi Powder
1 Teaspoon Summer Savory
1 Teaspoon Marjoram
1 Teaspoon Granulated Powder
1 Teaspoon Onion Powder
2 Dashes Tabasco habanero Sauce


Mix all ingredients together and simmer over low heat until thick enough to coat the back of a metal spoon. Serves 4 to 6 hungry hockey fans!

TAILGATING FOOD SAFETY TIPS

Take precautions to prevent germ warfare. Fresh air and good food can add up to a memorable afternoon, provided you take certain precautions to make sure everything stays fresh and safe to eat.

WASH YOUR HANDS - Dirty hands are prime culprits for spreading germs. ALways wash your hands thoroughly with soap and water after going to the bathroom or preparing raw meats. Waterless hand sanitizer is an easy solution.

PUT IT ON-ICE - Harmful organisms can start growing long before tell-tale bad smells send out signals. Poultry and eggs always carry salmonella and must be cooked thoroughly. Keep all raw meat and eggs packed ON-ICE. NEVER use the raw meat ice as cubes in your drinks; keep a separate stash of ice instead.

COOK IT PROPERLY - The best defense is to make sure that things are cooked to a safe internal temperature. Carry a small meat thermometer with you to gauge internal temperatures. Whole chicken breasts should reach 180 F; 160-170 F will do for Pork; Ground Beef should reach 160 degrees F; and beef will need to reach 160-170 F.

BEWARE OF THE SUN - Even cooked food can become contaminated, especially in sunny climes. Set up ice stations in which you nestle smaller bowls of food in larger containers of ice, especially for meats and perishable foods such as eggs, dairy products and potato salad. The safest system is to keep food in a cooler until guests arrive.

WHEN IN DOUBT, THROW IT OUT - A good rule of thumb is to throw out anything that’s been outside for more than an hour in 90 degree weather or more than 2 hours in cooler temperatures. When taking food home, never use ice or wrappings that have held raw meat.

Recipes Old Tyme

Bacon & Cheese Corn Bread-
-
Makes: 8-10 servings
-
1 tsp sugar
1/4 cup warm water
1-1/2 Tbsp (1 1/2 pkts) dry yeast
1 cup cornmeal
3/4 cup all-purpose flour
4 eggs, beaten
3 Tbsp cooking oil
1 cup sour milk*
1 Tbsp salt
1 cup cooked crumbled bacon
1/2 cup crumbled feta cheese (optional)
-
Low Down: - Use your fsvorite egg substitute, a Lite
version of the oil & turkey bacon,.
=
In a sm bowl sprinkle sugar with warm water, add
yeast; allow it to rise in a warm place until bubbling,
(abt 10 min). Meanwhile, in a lg bowl, mix cornmeal,
flour, eggs, cooking oil, sour milk & salt. Fold over
once, add yeast. Turn onto floured board; knead till
smooth. Cover; let rise for about 1 hr. After it has
risen, punch down; add bacon & cheese if desired. Mix
well. Preheat oven to 400� F. Pour mix into a greased
& floured 9 X 11 " baking dish. Allow dough to rise
again for abt 20 min. Bake for about 1 hr. Let cool
slightly; cut in squares to serve. (it tastes best
when served warm.)
-
Prep Note: *To make sour milk, add 1 tsp vinegar
per cup of milk; let stand for 5 min.

Serving suggestion: Serve on it's own or a platter with
cold cuts & a selection of cheeses.


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Chicken Noodle Soup

* Basic Chicken Soup
* 2 cup(s) medium egg noodles
* 1 cup(s) frozen peas
* Grated Parmesan cheese (optional)
*

Directions

1. Prepare our Basic Chicken Soup as in steps 1 through 3.
2. Meanwhile, prepare noodles in boiling water as label directs.
3. Complete soup as in step 4 of our Basic Chicken Soup, adding cooked
noodles and peas to soup with shredded chicken. Serve with Parmesan cheese if
you like.


Cocoa Coffee Milkshake


Cocoa Coffee Milkshake

2 cups vanilla ice cream
1 cup milk
1 teaspoon vanilla extract
1 tablespoon instant hot chocolate mix
1 tablespoon instant coffee granules

In a blender, combine ice cream, milk, vanilla, hot chocolate mix and instant
coffee. Blend until smooth. Pour into glasses and serve.


Pecan Pie

Number of Servings: 4-6Prep Time: 1 hourSkill Level: Easy

Ingredients 3 teaspoons flour
1 teaspoon melted butter
1/2 teaspoon Vanilla extract
1/4 teaspoon salt
1/2 cup sugar
1 1/2 cups maple or corn syrup
2/3 cup chopped pecans
3 eggs
1 unbaked pie shell
Instructions: 1. Preheat oven to 400F.
1. In a large bowl add flour, butter, vanilla, salt, sugar and syrup.
2. Fold in pecans.
2. In a separate bowl, beat eggs until light and fluffy.
2. Pour egg mixture into flour, butter & pecan mixture and stir until
blended.
5. Pour into pie shell. Bake for 10 minutes, then reduce oven temperature to
325 and bake for 30-40 minutes longer.
Served warm or cold with plenty of whipped cream.


Creamy Coconut Cake
Submitted by: Julia
This is a coconut cake that you won't have to slave over! A white cake is
filled with a cream of coconut and condensed milk mixture, topped with
whipped topping and finished with flaked coconut. It's that easy!
Servings: 12

Ingredients:
1 (16 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) container frozen whipped topping, thawed
1 (10 ounce) package flaked coconut

Directions:
1. Prepare cake according to package directions. Bake in a 9x13 inch pan.
Cool completely.
2. In a small bowl combine cream of coconut and condensed milk.
3. Poke holes in cake with a straw. Pour milk mixture over cake and spread
with whipped topping. Sprinkle coconut over cake.
4. Serve


Peach Cobbler Dump Cake
1 (18.5 ounce) box yellow cake mix
2 (16 ounce) cans peaches in heavy syrup
1 stick butter
1/2 teaspoon ground cinnamon, or to taste
Preheat oven to 375 degrees. Empty peaches into 9x13 inch baking pan, Spread
evenly.
Cover with cake mix, press down firmly. Cut butter into small pieces and
place on
Top of cake mix. Sprinkle top with cinnamon. Bake for 45 minutes.


Brie and Mushroom Phyllo Puffs

1 cup butter, divided
8 crimini mushrooms, sliced
6 shiitake mushrooms, sliced
3 cloves garlic, chopped
1 (8 ounce) wedge Brie cheese
1 (16 ounce) package frozen phyllo pastry, thawed

Melt 2 1/2 tablespoons of butter in a skillet over medium heat. Saute crimini
and shiitake mushrooms with garlic until tender. Remove from heat, and set
aside. Melt remaining butter in a dish in the microwave.
Preheat the oven to 375 degrees F (190 degrees C).
Unroll the phyllo dough, and cut into three equal strips, about 3x12 inches. I
like to use kitchen shears for this. Place two sheets of the phyllo onto a
cutting board or other work surface, and cover the stack of remaining sheets
with a damp paper towel to keep them from drying out.
Brush the top sheet of phyllo with melted butter, and place a raspberry sized
dab of brie on one end. Top with a small amount of the mushroom mixture. Fold
phyllo dough over the filling to make a triangle. Continue folding back and
forth in a triangle shape, brushing the exposed side of the dough as you go.
Seal the end closed with a little water or butter. Place on an ungreased baking
sheet, and repeat with remaining dough and filling.
Bake the triangles for 20 to 25 minutes in the preheated oven, turning over once
during baking, until golden brown.



BBQ Turkey

2 cups butter, divided
1 (15 pound) whole turkey, neck and giblets removed
1/4 cup chicken soup base
3 sweet onions, peeled and cut into wedges
5 apples, cored and cut into wedges
2 tablespoons minced garlic, or to taste
1 (750 milliliter) bottle dry white wine

Preheat a gas grill for low heat.
Rub some of the butter all over the turkey, inside and out, then rub all over
with chicken base. Cut remaining butter into cubes and toss with onions, apples,
and garlic in a large bowl. Stuff the bird with this mixture and place in a
disposable aluminum roasting pan. Fold the turkey skin around the neck area to
cover the hole and then turn the turkey over and pour wine into the opening at
the other end until the turkey is full or the bottle is empty. Set the turkey
breast side up.
Place the roasting pan on the grill and cover loosely with aluminum foil. If you
have a pop up timer or heat safe meat thermometer, insert it into the turkey
breast. Close the lid.
Roast until the temperature in the breast reads 170 degrees F (75 degrees C) and
the temperature in the thickest part of the thigh reads 180 degrees C (80
degrees C), about 4 hours depending on the temperature of your grill. When the
temperature is getting close, remove the aluminum foil covering the turkey and
allow it to brown during the final minutes of cooking. If it starts to brown too
much, just cover it back up. Allow the turkey to rest for at least 20 minutes
before carving.


BBQ Glazed Homemade Meatballs

1 1/2 pounds ground beef
1 egg, lightly beaten
1 cup quick cooking oats
6 1/2 ounces evaporated milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1 tablespoon chili powder
1/2 cup chopped onion

1 cup ketchup
1/4 teaspoon minced garlic
1 cup brown sugar
1/4 cup chopped onion
1 tablespoon liquid smoke flavoring

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking
dish.
In a bowl, mix beef, egg, oats, evaporated milk, salt, pepper, garlic powder,
chili powder, and 1/2 cup onion. Form into 1 1/2 inch balls and arrange in a
single layer in the baking dish.
In a separate bowl, mix ketchup, garlic, sugar, 1/4 cup onion, and liquid smoke.
Pour evenly over the meatballs.
Bake uncovered 1 hour in the preheated oven, until the minimum internal
temperature of a meatball reaches 160 degrees F (72 degrees C).


Crockpot Blueberry Dessert Dumplings

2 pints fresh or frozen blueberries
1/2 cup plus 2 Tbs sugar (optional)
1/2 cup water, warm if using frozen blueberries
2 Tbs instant tapioca
2 cup all-purpose flour
2 1/2 tsp baking powder
1/2 as salt
4 Tbs unsalted butter; chilled
1/2 cup milk
1 large egg
2 Tbs light brown sugar

In a 3.5 to 5 quart crockpot, combine blueberries, the 1/2 cup granulated
sugar, the water and tapioca. Cover and
Cook until the berries have formed a thick sauce, 5 to 6 hours on LOW. In a
medium bowl, whisk flour, the remaining 2 Tbs
Granulated sugar, baking powder and salt to combine. Using a pastry blender
or two knives, cut in the butter
Until the mixture resembles coarse meal. In small bowl, beat milk and egg
together. Stir into flour mixture to
Form a soft dough. Turn your crockpot setting to HIGH. Drop the dough by
tablespoonfuls on top of the blueberries. Cover and cook until the topping
is firm and a toothpick inserted in the center comes out clean, about 30
minutes. Sprinkle the dumplings with the brown sugar. Let the dumplings
stand for 5 minutes before serving, then spoon into individual bowls.



Peach Butter


10 pounds fully ripe peaches (about 30 medium to large size peaches)
1 cup water
1 cup orange juice
5-1/2 cups sugar
1 tsp. cinnamon
1/4 tsp. ginger

Preparation -
Wash the peaches... place the peaches in a large colander and rinse thoroughly
under running water. Cut out any brown spots and peel the peaches. Or, to easily
remove the skin.... Immerse the peaches in boiling water for 30 to 60 seconds.
Remove from the boiling water and immediately place them in a bowl of ice water.
Slip the skins off the peaches.
Cut the peaches into halves or quarters and remove the pits. Place the peeled
and pitted peaches, water, and orange juice in a stockpot or very large
saucepan. Bring to a boil; reduce heat, and simmer for about 10 minutes, or
until the peaches are softened, stirring frequently. Remove from heat and let
cool for about a half hour then place the cooked peaches in a food processor or
blender. Puree until smooth.
Pour the pureed peach mixture back into the stockpot or saucepan. Bring to a
boil; stirring constantly. Reduce heat to low. Stir in the cinnamon and ginger.
Simmer the mixture, uncovered, for 2 or more hours or until it thickens to the
consistency of applesauce or apple butter, stirring often.
Spoon the peach butter into hot half pint or pint size canning jars. Fill to
within 1/2 inch from the top of the jars. Wipe the jar rims. Place the caps and
rings on the jars. Place the filled jars in a boiling water bath canner with the
water level about one inch above the top of the jars. Process half pint jars in
a boiling water bath for 10 minutes. Process pint jars in a boiling water bath
for 15 minutes.


Butternut Soup

2 pounds butternut squash, cubed
2 onions, chopped
1 tablespoon butter
4 cups vegetable broth
1/2 cup heavy cream
salt and pepper to taste
1 dash ground nutmeg
1 dash ground cloves
1 dash ground cinnamon

In a large microwave safe dish combine squash, onions and butter. Cover and
microwave on high for 4 minutes. Peel squash. Stir in broth and cook on high for
another 20 to 25 minutes, or until squash is tender. Puree squash, onions and
broth in a food processor or blender. Add cream, salt and pepper, and microwave
on high for another 3 to 4 minutes, or until heated through. Flavor with nutmeg,
cloves and cinnamon to taste.


AMBROSIA

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INGREDIENTS:
16 oz. small curd cottage cheese
16 oz. sour cream
LARGE container Cool Whip
2 small packages Jello Instant Pistachio pudding mix
16 oz. can crushed pineapple (juice drained)
1 small package shredded coconut

DIRECTIONS:
Combine all of the ingredients in a large bowl in the order
given and refrigerate for at last 3 hours before serving.


Chicken Pot Pie
1 chicken, cooked in water with celery
and onion and boned (reserve broth)
1 (8 oz) pkg. frozen peas and carrots, boiled 3 min.
3 potatoes, peeled, cubed and cooked

Sauce:
1/2 stick margarine
1/3 cup flour
1 pint chicken broth
1 can Cream of Chicken Soup
1 cup milk
Melt margarine and stir in flour. Stir in chicken broth.
Cook until thickened. Stir in soup and then milk.

Topping:
1 cup self-rising flour
1 stick margarine, melted
1 cup milk

Place chicken, vegetables, eggs, in large
baking dish, making two layers. Pour sauce on top.
Mix together topping ingredients and spoon or pour on
top. Bake at 375 for 30-45 min. until topping is golden.


Best Green Beans

1/2 pound sliced bacon, diced
4 fresh mushrooms, sliced
1 clove garlic, diced
2 (15.5 ounce) cans French cut green beans
1 1/2 teaspoons soy sauce

Place bacon into a large saucepan over medium heat. Cook until browned, stirring
occasionally. Add the mushrooms and garlic, and reduce the heat to medium-low.
Let cook for a few minutes to soften the mushrooms. Stir in the green beans and
soy sauce, and heat through.