Yield: 20 servings

1 ea Stick butter, melted 1 c Grated sharp cheddar cheese
1 c Plain flour 1 c Rice Krispies
1/8 ts Cayenne pepper 1 ea Dash hot sauce

Mix all ingredients well. Mold in small vals (dime size). Bake at
350F for 8-10 minutes. Watch carefully as they brown quickly. Will keep
indefinitely if put in a tin.

Recipe yield:
8 servings
PREP TIME  20 Min
COOK TIME  3 Hrs
READY IN  3 Hrs 20 Min

INGREDIENTS
* 1 1/2 cups self-rising flour
* 1 cup white sugar
* 1 teaspoon ground cinnamon
* 2 eggs, beaten
* 1/4 cup melted butter
* 1/2 cup prepared mincemeat pie filling
* 1/2 cup whole cranberry sauce
* 1/2 cup pumpkin puree
*
* 1 (8 ounce) container sour cream
* 1 (8 ounce) package cream cheese
* 1/3 cup confectioners’ sugar
DIRECTIONS
1. Grease one 2-quart lidded pudding mold. Sift together the flour, sugar and cinnamon; set aside.
2. In a large bowl, mix together the eggs, butter, mincemeat, cranberry sauce and pumpkin. Add to flour mixture and mix until smooth; pour into pudding mold.
3. Place a rack in the bottom of a large pot, over medium heat, and fill 1/2 way up with boiling water. Place the pudding on the rack. Steam for 2 1/2 hours.
4. Check the pan occasionally and add more water if needed. Check for doneness by inserting a toothpick in the center. When firm, place the pudding mold on a rack outside of the water for 10 minutes and unmold.
5. Prepare a sauce by blending together the sour cream, cream cheese and confectioners sugar. Spoon dollops over warm pudding and serve.

You may have many variations on this, because the filling can be any combination of mincemeat, pumpkin and/or cranberry sauce, but here’s my favorite combination.

2 lg. onions, chopped
2 cloves garlic, minced
1/4 c. cooking oil
20 c. tomatoes, peeled and coarsely chopped
2 scant tbsp. salt (canning salt)
1 tbsp. sugar
1 tbsp. Italian seasoning
2 c. juice off the tomatoes you chopped or 2 c. water

Saute onions and garlic in oil. Place in large saucepan and add all other ingredients. Bring to a rolling boil. Stir occasionally to keep from scorching. Pour into clean jars. Seal with sterilized lids. Put into canner or boiler containing hot water and boil for 15 minutes after boiling has resumed. Leave in hot bath about 10 minutes longer.

1 cup cornflakes or wheat flakes, crushed
½ cup + 1/3 cup brown sugar, divided
2 TBSP butter, melted
½ cup granulated sugar
½ cup vegetable shortening (like Crisco stick)
1 cup applesauce
2 cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
1-½ tsp. cinnamon
1 tsp nutmeg
1 cup raisins or chopped dried apples
Combine the crushed cornflakes, ½ cup brown sugar and melted butter in a small bowl; use your fingers to blend the mixture, then set aside.
In a large mixing bowl. Cream together the ½ cup granulated sugar and 1/3 cup brown sugar and the shortening until fluffy. Mix in the applesauce and set aside.
In a smaller bowl, combine the flour, baking soda, salt, cinnamon and nutmeg. Stir these dry ingredients into the applesauce mixture and fold in the raisins (or dried apples).
Spread the mixture in a greased 10x15x1” or similar pan (I used a cookie sheet with a 1” lip). Sprinkle the batter evenly with the cornflake mixture. Bake at 350 for about 20-30 minutes, or until a knife inserted in the center comes out clean. Cool in the pan, then cut into bars.

To serve: These hearty bars will store well in their covered pan for a full week, or you can package them individually in sandwich bags and freeze them; they can thaw overnight in time for breakfast, or they will thaw in 1 hour at room temperature.

this on Biscuits is great. I have even used it on mashed potatoes for my family.

1 lb sausage
5 cup non fat milk
3 cup water
8 tbs flour
salt, to taste
black pepper, to taste

1 Cook sausage in iron skillet till brown, crumbly. Drain and remove to
serving bowl.
2 Wipe out grease from skillet.
3 Add milk and 2 cups of the water to the skillet.
4 In a small mixing bowl, mix flour and remaining water until creamy
and smooth.
5 Stir into skillet mixture.
6 Bring mixture to a soft boil, stirring constantly.
7 Lower heat to medium or medium-low, stir constantly till thickend to
desired consistancy.
8 Salt and pepper to taste.

Servings: 20
Yield: 1 cup = 1 serving

CIDER BREAD
3-1/2 c. flour
2 tsp. baking soda
3 tsp. cinnamon
1/2 tsp. ginger
3 c. sugar
1 tsp. salt
Stir together. Make a well in center and add, in order:
1 c. vegetable oil
4 whole eggs
1 1/2 c. canned pumpkin
2/3 c. apple cider
1/2 c. thick applesauce
Mix everything until smooth. Pour into greased and flour pan. Makes
two 8 1/2 x 1 1/2 x 2 1/2 loaves. Can also be baked in one-pound
coffee cans. If baked in can, fill 2/3 full. Makes 3
Bake for 1 hour at 350 degrees.

1 tablespoon vegetable oil
2 green onions, chopped
3/4 cup diced fresh mushrooms
3 cloves garlic, chopped
1 (15.5 ounce) can garbanzo beans, with liquid
1 1/2 tablespoons chopped fresh cilantro
1 1/2 teaspoons minced fresh parsley
1 1/2 tablespoons curry powder
1/2 teaspoon ground cumin
1/2 cup dry bread crumbs
2 egg whites
2 tablespoons vegetable oil, or as needed

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add green onions and mushrooms, and fry until tender, stirring frequently.
Combine the garbanzo beans (with liquid) and garlic in the container of a blender or food processor. Blend until smooth, and transfer to a medium bowl. Stir in the mushrooms and onions. Mix in the cilantro, parsley, curry powder and cumin. Add the bread crumbs and egg whites, and mix until thoroughly blended. You can let the mixture sit in the refrigerator to blend flavors at this point, or go on to frying.
Heat enough oil to cover the bottom of a large skillet over medium heat. Form the bean mixture into 4 balls, and flatten into patties. Place the burgers in the hot skillet, and fry for about 5 minutes on each side, until nicely browned.

1/2 cup chopped pecansl
1/2 cup flaked coconut
1/4 cup granulated sugar
2 teaspoons grated orange rind
1 teaspoon ground cinnamon
1/2 cup butter or margarine, softened
1 cup granulated sugar
2 eggs
1 (8 ounce) container sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
Dash of salt

Combine first 5 ingredients in a small bowl; set aside.

Cream butter. Gradually add sugar, beating at medium speed of electric mixer. Add eggs, one at a time, beating after each addition. Add sour cream and vanilla extract.

Combine flour, baking soda, baking powder and salt. Add to creamed mixture, beating well. Spoon half of batter into a greased 9-inch square pan; sprinkle with half of pecan mixture. Repeat procedure with batter and pecan mixture. Gently swirl with a knife to create a marbled effect. Bake at 350 degrees F for 35 minutes or until a wooden pick inserted in the center comes out clean.

Holiday fruit is blended with cream cheese and coconut, and frozen for dessert.
Ingredients
1  (11-ounce) can mandarin oranges in light syrup
1  (8 1/4-ounce) can crushed pineapple in heavy syrup
1  (8-ounce) package cream cheese, softened
1  (14-ounce) can sweetened condensed milk
2 1/2  cups frozen whipped topping, thawed and divided
3/4  cup flaked coconut, toasted
1  (9-ounce) graham cracker crust (extra serving size)
Garnishes: maraschino cherries, pecan halves, additional toasted flaked coconut

PreparationDrain oranges and pineapple, reserving 2 tablespoons pineapple syrup. Gently press oranges and pineapple between paper towels to remove excess moisture. Beat cream cheese at medium-high speed of an electric mixer until creamy. Gradually add reserved pineapple syrup and milk, beating until smooth. Fold in 1 1/2 cups whipped topping. Gently fold in orange-pineapple mixture and 3/4 cup coconut. Spoon filling into crust. Cover; freeze until firm. Let pie stand at room temperature 20 minutes before serving. Dollop remaining 1 cup whipped topping on top of pie. Garnish, if desired.
Yield
one 9″ pie

- ¼ cup oil
- 1½ pounds okra, stems cut off and sliced thin
- 1 large chopped onion
- 2 large tomatoes, peeled and pureed
- 4 large cloves garlic, crushed and pureed
- 1 teaspoon salt
- ¾ teaspoon ground thyme
- Louisiana hot sauce or ground cayenne pepper to taste
- 1 pound raw shrimp, peeled and deveined

Heat the oil in a large, high-walled skillet over low heat. Simmer the
okra, onions, tomatoes, and garlic together 1½ to 2 hours or until the
okra cooks apart and the other vegetables come together. Stir often to
avoid burning. Add the salt, thyme, hot sauce, and shrimp, and cook
until the shrimp turn pink, only a few minutes.