My mom used to make lots of salt rising, but it is very tricky, sometimes rising every time and other times couldn't get it to rise at all. That is the starter. She used to set it at night and the starter would be ready the next morn. You need to keep it warm though. At one time we had a gas stove with a pilot light in the oven, and that worked good. Later she used the oil stove, setting it off to the side to just barely keep it warm, and then when it wasn't on we used a crock pot base and raised the jar up a little to not get too hot. You will just have to play with it to find the right temp. and even then it can be diffucult. You might also try an electic skillet with water in it. Just use a jar of water at first to see if you can get the right temp. that you want, and then you won't be wasting the other ingredients. My daughter and neices make it, but sometimes they can not get the starter to work, so you have to throw it out. Have another recipe for the starter that I will look up and post on here later. Hope it works for you.

My family and friends love these!!!!!
"" LITTLE BACON SMOKIES""
1LB OF BACON CUT IN HALF DOWN THE MIDDLE
1LB OF HILLSHIRE FARM LIT'L SMOKIES
1 CUP BROWN SUGAR PACKED
2-3 TBSP OF BEER OR ORANGE JUICE (ONE OR THE OTHER)

AFTER CUTTING BACON IN HALF WRAP BACON AROUND SAUSAGE
USE TOOTHPICK TO HOLD BACON ON.PUT IN PRE HEATED 400
DEGREE OVEN.UNTIL BACON LOOKS DONE.WHILE THOSE ARE
BAKING MIX YOUR BROWN SUGAR AND OJ OR BEER TOGETHER
YOU WANT IT KINDA THICK-LIKE.IF THE SUGAR IS NOT WET ENOUGH PUT ANOTHER TBSP IN SUGAR.WHEN SMOKIES ARE DONE
TAKE OUT AND DRAIN THE GREASE OFF.THEN TAKE AND DIP THE BACON SMOKIES IN BROWN SUGAR MIXTURE,LETTING IT GET GOOD AND COATED,PUT BACK ON PAN AFTER ALL IS DIPPED POUR REMAINING MIXTURE ON ALL OF THEM IN THE PAN PLACE BACK IN THE OVEN AND BAKE 5 MIN. TAKE THEM OUT AND EAT EAT EAT THEY ARE AWESOME!!!!

Venison-Beef Salami

1- tsp Mortons Tender Quick Meat Cure
4 tsp onion salt
4 tsp mustard seed 2 tsp caraway seeds
5 tsp coarse ground pepper 2 tsp paprika
4 tsp Hickory flavored Smoked salt
4 tsp garlic salt
4-5 tsp liquid smoke (optional)

Mix well, put in covered bowl (not metal) Let stand in refrigerator overnight. Mix well once a day for 3 days (keep refrigerated) On 4th day form into rolls approximately 2 inches in diameter and 8 to 10 inches long. Place on Broiler rack in oven and bake 8 to 9 Hours at 175 degrees. Do not let the rolls touch each other. After 6 or 7 hours turn over and then finish baking.

Venison Barbecues

1 lb Venison 1 onion sliced
1 Cup mustard 1 Tbsp sugar
3 tsp prepared mustard 4 tsp Worcestershire Sauce
2-3 tsp vinegar 1 to 2 Beef bouillon cubes

Cut Venison into small pieces and trim off fat. Cover venison with water and cook for 4 hours, covered. Add remaining ingredients and cook 2 mopre hours. Serve on buns or French bread.


Venison Deer Jerky

3 lb venison (sliced 3/8 inch thick)
½ Cup soy sauce
½ Cup Worchestershire sauce
2 tsp Accent
2 tsp Season-All salt
2 tsp onion powder
2/3 tsp garlic powder
2/3 tsp black powder
Insure total saturation of meat while marinating. In container combine ingredients and stir until all spices have dissolved. Place meat in marinade and refrigerate overnite turning if necessary. In the morning, lay strips on oven rack. Cook 6 to 8 hours at 150 degrees. The longer the strips cook the crispier they get. Store in air tight container. Will keep up to 2 years.


Deer Bologna

10 lbs ground deer meat with no fat in it 5 lbs of lean ground beef
2 Tbsps & 1 tsp black powder ½ Cup brown sugar
1-3/16 tsp dry mustard 1-3/16 tsp mace
1 Tbsp & 1 tsp coriander pinch of garlic powder
1 Cup tenderquick (From Campbells Market in Beverly) 1 tsp peppercorns
Grind meat. Mix all ingredients really good. Let set in refrigerator for 24 hours. Roll out in rolls and put in heavy foil and wrap good and tight. Punch holes in foil with a fork. Bake on top rack of oven on cookie sheet for 4 hours at 200 degrees. Turn only once. Take foil off then put back in oven for 15 minutes. Cool and wrap and store for use in freezer. Make 4 to 5 rolls.


Venison Roast

8 to 10 lb. deer roast 1 Tbsp salt
1 medium onion, chopped 1 tsp dried parsley
½ tsp black pepper 2 Cups apple wine
1/8 tsp dried tarragon ½ tsp red pepper
2 to 3 strips bacon

Prepare marinade with the wine, black pepper and red pepper, parsley, tarragon, salt, and onion. Open haunch with one cut. Lift out the bone and cut the haunch into two roasts. Allow the roast to marinate in the sauce for at least one hour. Turn frequently. Roll roast, tie, and place the bacon in it for added flavor. Roast in marinade in a 350 degree oven for 1-1/2 hours for medium rare, or 2 hours for well done

Here is a perfect Thanksgiving recipe! If you like pumpkin pie you will love this, it is probably one of the best dessert recipes I have had

Pumpkin Dump Cake

Mix the following ingredients:

1-16 oz can pumpkin
1-12 oz can evaporated milk
3 eggs
1 1/2 cups sugar
2-4 tsp pumpkin pie spice( depending on your taste)
1/2 tsp salt

Pour into a 9 x 13 pan.

Sprinkle with 1 box yellow cake mis, dry.

Drizzle with 1 cup melted margarine.

Bake 45 minutes at 350 degrees F., then sprinkle 1/2 cup chopped pecans over it and bake 10-15 minutes more.

A handy web site http://www.foodsubs.com/

Seafood Stew

2 onions, chopped
3 cloves garlic, pressed
1/4 cup olive oil
1 can chicken broth
2 - 28 oz. cans Diced Tomatoes with basil and garlic
1 pound of shrimp, either frozen or peeled and deveined
1 pint oysters, drained
1 pound cod fish cut in 2" squares
Old Bay seasoning
Salt and pepper

Saute chopped onion and garlic in olive oil until tender. Add chicken broth. Puree both cans of diced tomatoes (you may leave one can diced if you like tomatoes chunks in the stew) and add to the broth. Add seasonings(salt, pepper, Old Bay seasoning) to suit your taste. Bring broth and tomatoes to a boil. Add shrimp and oysters and cook until shrimp is pink, around 3 minutes. Lower heat to simmer. Gently lay the chunks of cod on top of the stew and cover with a lid. Simmer around 15 minutes until cod is cooked and flakes easily with a fork. Serve alone or over rice.

(It is really good, and you can customize it to suit your taste adding celery, bell pepper, or other seafood such as scallops, clams, or mussels.)

1 can sweetned condensed milk
1 and a 1/2 bag choc chips
1 t vanilla
1/2 cup peanut Butter
put all above in kettle melt till it comes to slight boil pour in a a 8 inch round cake pan let cool
i put wax paper in cake pan then lift it out after it sets up. This takes about 5 minutes to make and it is really good I think it is called 5 minute fudge

can of diced tomatos(marzano if possible)
dash worchestire
1 beef boullion cube
dot of butter

the best quick side dish for beef or venison.

MARTHA'S GREAT CAKE

HERE'S Martha Washington's "Great Cake" recipe in the exact words in which it was written for celebrating what she called "a true Virginia Christmas" at Mount Vernon:
"Take 40 eggs and divide the whites from the yolks and beat them to a froth, start to work four pounds of butter to cream and put the whites of eggs to it a spoon full at a time till it is well worked. Then put four pounds of sugar finely powdered to it in the same way, then put in the yolks of eggs, and five pounds of flower, and five pounds of fruit. Two hours will bake it. Add to it half an ounce of mace, one nutmeg, half a pint of wine, and some French brandy."

Pennsylvania Dutch Recipe ~~Ob'L Puffers
(Apples Fritters)
1 Cup Flour~~~Sifted
1 1/3 Teaspoons~~ Baking Powder
3 Tablespoons~~Powdered Sugar
1/4~~Teaspoon salt
1/3~~Cup Milk
1~~Egg~~Well Beaten
2~~Medium Sized Tart Apples~~~Sliced thinly

Sift dry ingrediants into bowl
Stir milk into egg
Add to dry ingrediants
Mix in apples
Drop by spoonfuls into deep fat heated
Fry about 3 minutes~~turn during frying
Drain on absorbant paper
About 1 1/2 dozen fritters

Pennsylvania Dutch Recipe~~Mojhy Apples (Candy Apples)

6 Red Apples
6 Wooden Lollypop Sticks
1 Cup Dark Corn Syrup
1 Cup Sugar
1/2 Cup Water
Few drops of Vanilla Extract

Wash and dry apples.

Remove stems and replace with sticks halfway into the apple.

Combine corn sirup, sugar and water in deep saucepan.

Stir and cook over medium heat until thoroughly disolved and mixture boils.

Then cook without stirring, to a soft crack stage
(280 F on candy thermometer) or until a small amount of the mixture separates into threads which are hard~~ but not brittle when dropped in cold water.

Remove from heat.

Add vanilla extract and stir only enough to mix.

Place pan over boiling water to keep sirup from thickening.

Then dip apples and wind in circular motion until thoroughly covered with sirup.

Place on buttered pan with sticks upright and cool.

Makes 6 Mojhy Apples

Peanut Butter Fudge
___________________

3 Cups Peanut Butter
1/2 Cup Butter
1 Tablespoon Vanilla extract

Mix thoroughly the above ingrediants

Add 1 lb bag of Powdered Sugar~~mix well~~work well with clean hands
Press into 9 x 13 pan and cut into desired pieces

May need refridgerated if the weather is hot or damp

2 CUPS~~BUTTER
2 1/2 CUPS~~ SUGAR
2 EGGS~~WELL BEATEN
4 CUPS~~ SIFTED FLOUR
1 EGG WHITE~~SLIGHTLY BEATEN
1/2 CUP~~SUGAR
2 TEASPOONS~~GROUND CINNAMON
PECAN HALVES~~CUT IN HALF

Cream butter til well softened.
Add the 2 1/2 cups sugar~~gradually, creaming til fluffy.
Add the eggs in thirds beating well after each addition.
Add the flour in fourths, mixing until well blended after each addition.
Chill dough overnight.
Using a small amount of dough at a time~~roll out dough about 1/16 inch thick on slightly floured board/surface.
Cut into 2 inch rounds.
Brush cookies with beaten egg white, sprinkle with mixture of sugar and cinnamon.
Press a pecan piece onto center of each cookie.
Transfer to cookie sheet
Bake 350 degree's about 9 minutes

MORAVIAN SAND TARTS
___________________

2 CUPS BUTTER
1 TEASPOON VANILLA EXTRACT
2 1/2 CUPS CONFECTIONERS' SUGAR
5 EGGS
4 CUPS SIFTED FLOUR
1 TEASPOON BAKING SODA
PECAN HALVES CUT IN HALF

Cream BUTTER and EXTRACT together.
Add the SUGAR gradually, creaming until fluffy.
Add the EGGS one at a time~~beating well after each addition.
Sift flour and baking soda together.
Add in fourths to the creamed mixture, mixing until blended after each addition.
Chill dough overnight.
Using a small amount of dough, roll out 1/8 inch thick on a FLOWERD SURFACE.
Cut into 2 inch rounds.
Press a piece of pecan onto center of cookie.
Transfer to cookie sheet.
Bake 350 degrees 10-12 minutes

Peanut Butter/or Fudge - NO FAIL
1/2 5# Bag DOMINO Sugar
1 can Carnation Milk
1 stick Margarine
Cook to soft boil - Good boil - Cook 6 min.
ADD
1 tsp Vanilla - Beat in the vanilla.
1 Big Cup Peanut Butter -OR-
1 Bag Choc. Chips
1 Sm. Jar Marshmallow Cream

Cook 6 min. =Ice Water Test for Soft
ball. Quickly add Vanilla - beat in with
Peanut Butter -OR- Choc. Chips and Marsh-
mallow Cream.

Pour into buttered 9x13 glass pan. Cool
completely, cut and use or store in air tight
containers.

Description:
Sourdough starter

Ingredients:
SOURDOUGH STARTER

By Everyday Chef from Grit Magazine
2 cups flour

2 cups water

2 teaspoons sugar






Directions:
Mix well in a crockery container. Cover with a towel, tore in a warm place and stir at least once a day. Wild yeast is present in the air, so the starter will start bubbling and developing a nice yeasty smell in 3 to 7 days. Sourdough can be contrary, though, and sometimes fails to ripen. If you don’t mind cheating, add half a packet of dry yeast to the flour, water and sugar mixture, and it will probably be ready the following day. Whenever you use your sourdough starter, the amount taken out should be replaced by an equal amount of the flour and water mixture. You can store starter, covered in the refrigerator.



Number Of Servings:Numerous

Preparation Time:To finished product 3-7 days

IMPOSSIBLE PUMPKIN PIE

By

Dempsey T. Sharp

“Impossible” because the biscuit mix somehow magically gets its act together to form a bottom crust.

2 eggs

1 ½ cups solid pack canned pumpkin

¾ cup sugar

2 Tbsp butter, melted

½ cup biscuit mix

1 cup evaporated milk

1 cup water

½ tsp salt

1 tsp cinnamon

¼ tsp cloves

¼ tsp nutmeg

½ tsp ginger

In blender combine eggs, pumpkin, sugar, butter, biscuit mix, milk, water, salt, cinnamon, cloves, nutmeg and ginger. Blend on low for 2 minutes. Grease and flour a 10 inch pie plate. Pour filling in and bake at 350 degrees F for 45-50 minutes. Serves 6 hungry or 8 puny eaters.




Directions:
In blender combine eggs, pumpkin, sugar, butter, biscuit mix, milk, water, salt, cinnamon, cloves, nutmeg and ginger. Blend on low for 2 minutes. Grease and flour a 10 inch pie plate. Pour filling in and bake at 350 degrees F for 45-50 minutes. Serves 6 hungry or 8 puny eaters.



Number Of Servings:See above

Preparation Time:See above

Description:
Biscuits
This is the Sourdough Biscuits that are made with the Sourdough Starter. You have to use a baking dish and squeeze these together to make them soft and fluffy. They don't get that way if you bake them on a sheet.



Ingredients:

SOURDOUGH BISCUITS

By Dempsey T. Sharp
1 cup sourdough starter

1 cup flour

¼ cup margarine

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon sugar




Directions:
Blend together with enough water to make a stiff dough. Pinch off biscuits about the size of a small egg, then roll them into balls and flatten them on baking surface. Remember the best-kept secret for soft, spongy biscuits: push them together so they are touching. Preheat oven to 425 degrees. Allow biscuits to set about 30 minutes then bake until golden brown, about 15 minutes. If you use a Dutch Oven when out camping they have to bake 30 minutes.


Number Of Servings:

Preparation Time:45 minutes to 1 hour

POP'S SKILLET

Necessities
1 large pot with lid
1 smaller pot with lid
1 microwave safe bowl at least 2 1/2 cups in size
2 lbs ground chuck or venison
Mrs Dash original or spicy
1 1/2 cups of rice
2/3 box of velveeta (large box)
2 regular cans of green beans
1 cup Ragu (your choice of flavor)
Optional
Sliced onions, ramps, mushrooms etc.

In 1 large pot brown 2 lbs ground chuck or venison medium heat. While browning sprinkle with Mrs Dash original or spicy. Not too much as you add more as you go.

While browning the meat in another pot prepare 1 1/2 cups of rice according to rice container instructions. Cut up 2/3 box of Velveeta cheese into slices put aside. Then take 2 regular cans of green beans, drain the water completely off 1 can, then pour both into a microwave safe bowl. Microwave for 2-3 minutes.

After meat is browned remove whatever amount of grease you wish. I do not remove any. Add green beans in their water to meat. Cook with lid off on medium heat to evaporate some not all of the liquid. Add enough sliced velveeta cheese (4-6 slices)that when melted looks like soup in your pot. Add 1 cup of Ragu (your flavor choice) Stir into pot. Sprinkle in some more Mrs. Dash. Feel free to add chopped onions, ramps, mushrooms etc. into the mix. Cook down with lid off until liquid is almost gone but mix remains moist. Do not cook until dry.

Pour and level drained rice over the mix. Completely cover rice with rest of the cheese. Cover 5-10 minutes to melt cheese then serve directly from pot.
Will serve 6-8 people.

Even people who don't like rice will like this. Also for you bachelor types, only clean up is 2 pots, 1 bowl, 1 stirring stick and 1 serving spoon. Use paper plates !

SALT RISING BREAD

STARTER : Peel and slice very thin into a quart jar 2 Medium Potatoes
Add 3 TBS (Self Rising) Corn Meal
1 S c a n t T e a s p o o n S a l t
1 T B S S u g a r
1 / 2 T e a s p o o n S o d a
1 T e a s p o o n B a k i n g Powder
P o u r o v e r t h i s 1 / 2 Cup fairly
w a r m w a t e r .
A d d 1 C u p S c a l d e d M i l k

P u t l i d o n j a r ( l o o s e ) and
p l a c e i n w a r m w a t e r
( 1 1 0 d e g r e e s ) f o r 8 h o u r s o r m o r e u n t i l f e r m e n t e d .(Warm jar a b i g k i t t l e o v e r b u r n e r
u p s i d e d o w n - P u t h e a t i n g p a d a r o u n d s i d e s o f warm p a n
( o n l o w ) - p u t t o w e l a r o u n d
h e a t i n g p a d a n d p u t t o w e l s t o k e e p s n u g . C o v e r w i t h
s o m e t h i n g w a r m t o h o l d h e a t
i n .
S t a r t e r i s f e r m e n t e d w h e n i t r i s e s t o t o p o f j a r .
( T h i s i s c a l l e d a S t a r t e r ) .

B e a t e n o u g h f l o u r i n to m a k e a d o u g h .
K n e a d w e l l a n d m a k e i n t o
l o a v e s . ( A b o u t o n e a n d a
q u a r t e r p o u n d e a c h . )
P l a c e i n g r e a s e d p a n s . ( T u r n o v e n o n u n t i l i t i s
w a r m .
T h e n t u r n i t o f f . ) L e t d o u g h
r i s e i n w a r m o v e n u n t i l i t
r i s e s j u s t a b o v e t o p o f pan .
T a k e o u t o f o v e n .
H e a t o v e n t o 3 5 0 d e g r e e s
B a k e b r e a d 3 0 t o 3 5 m i n u t e s
u n t i l g o l d e n b r o w n .
M a k e s t h r e e t o f o u r l a r g e l o a v e s .

Page 2 Salt Rising Bread
I f y o u a r e g o i n g t o u s e
a s e c o n d t i m e

J u s t a d d t h e c u p o f w a r m
w a t e r
t o t h e f i r s t l i q u i d
D o n ' t w a s h o u t a l l t h e
g o o d y .

N o t e

W h e n y o u p o u r t h e b u b b l y
s p o n g e i n t o l a r g e r p a n t o a d d m o r e f l o u r -
U s e 1 C u p W a r m W a t e r t o
r i n s e a l l o f i t o u t . U s e a n o t h e r 1 / 2 C u p W a r m
W a t e r t o w i p e o f f t h e w a x p a p e r a n d s p a t u l a
B A T T E R

P o u r l i q u i d o f f . A d d 1
c u p w a r m w a t e r o v e r p o t a t o e s ( * )

S w i s h a r o u n d a n d p o u r o f f i n t o p a n w i t h r e s t o f
l i q u i d .
( I f y o u a r e g o i n g t o
r e - s e t s t a r t e r immediately ,
r e - u s e t h e p o t a t o e s a n d
p u t o n l y o n e t a b l e s p o o n
o f c o r n m e a l t h e n u s e
s a m e a m o u n t o f e v e r y
t h i n g e l s e c a l l e d f o r i n
s t a r t e r . S t a r t e r w i l l
c o m e i n h a l f t h e t i m e . )

A d d 2 C u p s o f l u k e w a r m M i l k

S i f t 1 C u p o f F l o u r
o v e r t h e l i q u i d
b e f o r e a d d i n g d r y
i n g r e d i e n t s

A d d 2 T B S S u g a r
1 T e a s p o o n S a l t
3 T B S O i l
1 / 2 T e a s p o o n B a k i n g
P o w d e r
1 / 4 T e a s p o o n S o d a

A d d F l o u r t o m a k e a s t i f f b a t t e r ( u n t i l b a t t e r i s
c o n s i s t e n c y o f t h i c k
p a n c a k e b a t t e r - a b o u t 4
c u p s ) P l a c e p a n i n w a r m
w a t e r b a t h ( h o t e n o u g h t o p u t y o u r h a n d s i n b u t n o t l e a v e i t ) u n t i l s p o n g e
r i s e s a n d i s b u b b l y .
C o v e r w i t h w a x p a p e r a n d
t h e n w i t h t o w e l .

IMPOSSIBLE EGG PIE
>From the Kitchen of Dempsey T. Sharp

Ingredients:
3 large eggs
1 can (13 oz) evaporated milk
1 cup sugar
3 tablespoons plain flour
3 tablespoons melted margarine
1/8 to 1/4 teaspoon nutmeg (to taste)
1 teaspoon vanilla

Heat oven to 325 degrees F. Grease and flour a 9-inch pie
plate: Set aside. Place all ingredients into a blender and blend well.
Pour mixture into pie plate. Bake 40 to 45 minutes. Cool completely
before slicing. Refrigerate remainder.

You can add your favorite topping to this to create even more variety. Coconut, cherries, apples, chocolate, butterscotch. Those toppings that turn into shell-like coating are also good. Even a combination of toppings make for good eating.

EASY POTATO SOUP

8 LARGE WHITE POTATOS
BACK BITS ( I USE THE REAL BACON PIECES)
SALE AND PEPPER TO TASTE
GARLIC & PEPPER SALT
ONION POWDER
4 TBSP BUTTER
CHEDDAR CHESSE
1 C. FLOUR
1 C. MILK

PEEL AND CLEAN POTATOS CUBE THEM AND PUT THEM LARGE POT. ADD WATER BRING TO BOIL WHEN POTATOS ARE COOKED MIX 1 CUP MILK AND 1 CUP FLOUR TILL LUMP FREE. ADD THICKENER AND STIR TILL IT THICKENS LEAVE IT BOILING. ONCE TO THE THICKNESS YOU PREFER TURN TO LOW HEAT AND SIMMER FOR ABOUT AN HOUR. WHEN DONE ADD BACON AND CHEDDAR CHESSE TO TASTE. YOU CAN ALSO ADD DOME BACON PIECES WHILE POTATOS ARE COOKING IT HELPS FLAVOR ALONE WITH YOUR OTHER SEASONINGS. THIS IS A QUICK SIMPLE TASTEFULLY DELICIOUS BOWL OF SOUP. AND IT DOESN'T TAKE LONG AT ALL !!!!

Green Chile Chicken Cheese Enchilades Recipes
< 4 hours
Central Mexico
Whole Chicken
Reduced Carbohydrates
1. boil chicken and debone, put in a bowl.
2. peel green chile and empty into the bowl with the chicken.
3. add the two cans of mushroom soup.
4. mix ingredients together well in the bowl.
5. starts with a 8 by 5 pan with 6 tortillas on the bottom, add mixture and cheese, repeat until pan is full.
6. put in the oven on 350 for 40 minutes, until top tortillas are crunchy.

CHEESE ENCHILADAS

1 doz. tortillas
1 1/4 lbs. grated cheese
1 med. onion, chopped
1 tsp. whole leaf oregano
3 tbsp. olives, chopped
2 (12 oz.) jars enchilada sauce

To 1 pound grated cheese, add 1 medium onion, 1 teaspoon oregano and 3 tablespoons chopped olives and mix. Soften tortilla in hot fat until it begins to huff and puff, then dip each one in hot sauce. To each dipped tortilla, add a portion of the cheese filler and roll. Place all the enchiladas, rolled and filled, in a pan. Cover with the remaining enchilada sauce and garnish with grated cheese. Place in oven and heat until cheese melts.

CHEESE ENCHILADAS

1 can mushroom soup
1 can refried beans with chiles
1 can enchilada sauce, hot or mild
1 lb. hamburger
Approximately 1 lb. Co-Jack cheese
1 pkg. flour tortillas

Brown hamburger; drain. Mix mushroom soup, refried beans, and enchilada sauce in frying pan and heat. When mixture is hot, stir in hamburger.
Wrap grated cheese in flour tortilla. Place in mixture. Repeat. Sprinkle grated cheese on top. Cover and simmer until cheese is melted.

Friendship Starter

2 C all-purpose flour 2 C milk
2 C warm water 2 C all-purpose flour, divided
1 pkg. active dry yeast 2 C sugar, divided

Day 1: Combine the first 3 ingredients in a glass bowl. Stir well, and leave on the counter uncovered at room temperature.
Days 2, 3, 4: Stir well with a wooden spoon.
Day 5: Stir and feed the starter by adding 1 C milk, 1 C flour and 1 C sugar. Stir well.
Days 6, 7, 8: Stir well with a wooden spoon.
Day 9: Stir and feed the started by adding 1 C milk, 1 C flour and 1 C sugar. Stir well.
Days 10, 11: Stir well.
Day 12: Put 1 cup starter into each of four container and refrigerate. Use one, keep one as a starter, and give the other two to friends.
Take the starter out of the refrigerator every 10 days and feed it 1 C milk, 1 C flour, and 1 C sugar. Let it sit on the counter at room temperature for two days, then divide it into four portions, use some of it or give some away and refrigerate the remainder.
**********

Friendship Bread

1 C starter 2 tsp. baking powder
3 eggs 1 1/2 tsp. ground cinnamon
2/3 C vegetable oil 1 tsp. baking soda
3 tsp. vanilla extract 1 tsp. salt
2 C all-purpose flour 1 C chopped pecans
1 C sugar 2 apples, peeled & chopped

In a large bowl, mix the starter, eggs, vegetable oil and vanilla.
Add the dry ingredients and mix well.
Add the nuts and apples.
Pour the batter into two greased 9" x 5' loaf pans. and bake at 350° for 50 minutes.
Remove from the oven and cool for 10 minutes.
Turn out on a rack to finish cooling.
Hope this is what your looking for!!!!!!

Title: FRIENDSHIP FRUITCAKE
Servings: 20

1 ea 2-Layer box yellow cake mix with pudding in the mix (18.5 to
28oz size)
1/3 C Vegetable oil
4 Eggs
1 3/4 C Fruit from starter (See note)
1 C Chopped pecans
Confectioners sugar (if desired)
Cream cheese frosting (if desired) from your favorite recipe

Line the bottom of a springform angel food cake pan with waxed paper,
grease well, then flour.

In large mixing bowl of electric mixer, combine dry cake mix and oil.
Beat in eggs, one at a time, beating well. Add fruit; mix well. Fold
in nuts. Pour batter into prepared pan. Bake in a pre-heated 350-
degree oven 40 minutes, then reduce heat to 300 degrees and bake 35 to
40 minutes more, or until cake tests done.

Shake pan to loosen cake from sides and let sit 10 minutes. Lift the
center of the pan out and turn cake onto cake plate. Remove waxed
paper. Turn cake right-side up before serving. Sprinkle with
confectioners sugar if desired, or top with cream cheese frosting. This
cake tastes better when cold.

NOTE: You will use from 1 1/2 to 2 cups drained fruit per cake.

STARTER FOR FRIENDSHIP FRUITCAKE

3/4 C Canned sliced peaches with syrup
3/4 C canned pineapple chunks with syrup
4 oz Red maraschino cherries, drained, halved
1 1/2 C Granulated sugar
1 ea Active dry yeast package

For Later Addition:
1/2 C Canned sliced peaches with syrup
1/2 C Canned pineapple chunks with syrup

To Replenish Starter:
DAY 1:
1 1/2 C Starter juice
2 1/2 C Granulated sugar
2 lb Can sliced peaches with syrup
DAY 10:
2 1/2 C Granulated sugar
2 lb Can pineapple chunks with juice or 1 1-lb can pineapple chunks
and 1 1-lb can fruit cocktail
DAY 20:
2 1/2 C Granulated sugar
2 ea (4-oz) jars maraschino cherries, drained and halved (You can
use 1 jar of red and one jar of green for color, or use 1 10-oz
jar).

In a 1-gallon glass jar with wide mouth and lid, combine the
peaches, pineapple, maraschino cherries, sugar and yeast (make sure the
yeast is well mixed with syrup). Stir two times the first day. Stir
once a day afterwards. Do not refrigerate this mixture. Keep loosely
covered.

Two weeks after starting the starter, add 1/2 cup peaches and 1/2 cup
pineapple with syrup.

Wait several days, stirring daily, then drain 2 cups of mixed fruit
and use to make cake as directed in the cake recipe (see recipe above).
Reserve 1 1/2 cups starter juice and leave in glass gallon jar. Count
this as Day One, and begin the process for renewing starter and making
cake.

DAY 1: To reserved 1 1/2 cups starter juice (or to starter juice given
you by a friend), add 2 1/2 cups sugar and a 2-lb can of peaches with
syrup. Stir daily. Keep loosely covered. Do not refrigerate.

DAY 10: Add 2 1/2 cups granulated sugar and pineapple chunks with
juice. Stir daily. Keep loosely covered. Do not refrigerate.

DAY 20: Add 2 1/2 cups granulated sugar and drained and halved
maraschino cherries. Stir daily. Keep loosely covered. Do not
refrigerate.

DAY 30: Drain fruit, reserving 1 1/2 cups juice for renewing starter.
Use drained fruit to make 3 cakes (see recipe), give excess starter
juice to friends, and start a new batch of fruit (repeat aforementioned
process).

NOTE: At the end of 30 days, you will have enough excess starter
juice to give to about four friends. Be sure to keep enough juice (1
1/2 cups) for your own starter. At the end of 30 days, there will be
enough fruit to use 1 3/4 cups fruit in each cake, which makes the cake
better and doesn't waste the fruit. The cakes can be frozen. It is not
necessary to bake all three cakes the same day, but stir the remaining
fruit mixture every day until it is used (this fruit mixture can be
refrigerated until used). The drained fruit can be frozen until you are until you are ready to bake the cake

Grandma Rudd's Cabbage Casserole

1 head of cabbage
1 1/2 lb ground beef
1 med green pepper, diced
1 med onion, diced
1 can tomato soup
salt and pepper to taste

cut up cabbage and cook with ground beef, onions, and green peppers. Cook until cabbage is fork tender. Drain and put in casserole dish, adding can of tomato soup and salt and pepper. mix ingredients together, and bake at 350 degrees for 30 - 40 mins.
Yummy dish for cabbage lovers..... My girls don't like cabbage, but they like this casserole...

Here are two recipes for Crab Imperial. These are not my recipes and I have never tried them. Hope they will work for you.

Crab Imperial
1 cup dry sherry
1 tablespoon finely chopped shallots
1 green bell pepper, finely chopped
6 fresh mushrooms, thinly sliced
1 pimento, chopped
1/2 cup heavy cream
1 egg yolk
1 teaspoon dry mustard
1 pound cooked crabmeat, flaked
1 cup mayonnaise
1/2 cup Gruyere cheese, shredded
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 6 individual baking dishes.
Bring sherry to boil in a medium saucepan, and stir in shallots, green bell pepper, mushrooms, and pimento. Over medium heat, cook, stirring occasionally, until only a small amount of liquid remains.
In a small saucepan over low heat, whisk together heavy cream and egg yolk for about 3 minutes. Stir into the shallot mixture. Mix in dry mustard.
Remove the mixture from heat, and stir in the crab. Cool, stir in the mayonnaise, then scoop into the prepared dishes. Top with Gruyere cheese.
Bake 10 minutes in the preheated oven, until lightly browned.


Crab Imperial II
INGREDIENTS
1 pound crabmeat
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Old Bay Seasoning TM
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1 egg, beaten
1/4 cup fresh bread crumbs
1 teaspoon paprika
3 tablespoons butter
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, combine crab meat, mayonnaise, lemon juice, Worcestershire sauce, Old Bay Seasoning, salt, cayenne pepper, dry mustard, and beaten egg.. Mix thoroughly.
In an 8" pie dish, spread mixture and lightly coat the entire dish with bread crumbs. Then sprinkle the top with paprika. Dot the dish with the butter.
Bake in a preheated oven for 20 minutes.

My mom's peanut butter fudge recipe, including advice from my sister.


2 cups of granulated sugar
3 tablespoons of baking cocoa
a pinch of cream of tartar (optional - helps make it smooth)
1/2 cup of milk
3-4 heaping tablespoons of peanut butter

Combine all ingredients except peanut butter. Bring to a boil over medium high heat. Let boil until a couple of drops of it will form a soft ball in tepid water. I stir it a little while it's boiling. Mom always said not to scrape the sides and always stir in one direction to keep it from being grainy. When it forms a soft ball remove it from heat and add peanut butter. Stir, stir, stir until it becomes thick enough to pour out onto wax paper without running over the edge. If it's undercooked it won't get hard...I sometimes add more peanut butter to try to solve that problem. If it's cooked too long it gets way to hard too fast and won't pour at all. It just takes practice I guess! She made it so much she could do it in her sleep and it always came out perfect. I on the other hand don't make it enough to be that good at it, but sometimes I surprise myself. Molly is pretty good at it too.

Larry

A delicious dessert

Peach Cobbler Deluxe Royale'

Take 1 peach cobbler (your favorite recipe)

Top with a scope of French Vanilla or Double Vanilla ice cream

Then pour over the ice cream 4 tablespoons of rhubarb syrup.

Then enjoy

Pickled Ramps
ramps
1 c. water
1 c. vinegar
3/4 c. sugar
1/4 tsp. alum
Clean ramps; keep bulbs only.
Pack tightly in jars.
Add 1/4 teaspoon alum to each pint.
Bring liquid mixture to boil, pour over ramps.
Continue making liquid, enough to cover all ramps to be pickled.
Put sealed jars in water bath.
Boil 3 to 5 minutes to seal lids.

rainbowdemon



May 5th, 2007 - 9:57 PM Re: Ramps

* ramps
* 1 c. water
* 1 c. vinegar
* 3/4 c. sugar
* 1/4 tsp. alum

1. Clean ramps; keep bulbs only.
2. Pack tightly in jars.
3. Add 1/4 teaspoon alum to each pint.
4. Bring liquid mixture to boil, pour over ramps.
5. Continue making liquid, enough to cover all ramps to be pickled.
6. Put sealed jars in water bath.
7. Boil 3 to 5 minutes to seal lids.






3 bunches of Ramps, white parts only
1 cup white wine vinegar – try Four Monks, Maille or Colavita
1 cup bottled water
½ cup sugar
¼ cup honey
1 tablespoon coriander seed, mustard seed, black peppercorns, fennel seed
1 dried hot chile pepper – de arbol, cayenne or other


1) Clean Ramps and separate white from green as described above, reserving greens for another use – Gothamist suggests using them as you would spinach and serve grilled shrimp or firm white fish on top.
2) Prepare brine bringing vinegar, water, sugar and wine to a boil for 1 minute.
3) Add dried spices and remove from the heat after 1 minute
4) Blanch Ramp bottoms in heavily salted water (should taste salty like sea water) for 1-2 minutes, till just after (15 seconds) the remaining greens on the Ramp bottoms turn very bright green.
5) Drain and cool quickly using ice and running cold water.
6) Pour brine over Ramps and let sit for 3-5 days, after which you should use them or prepare them for storing. We vacuum seal 3-5 at a time so that they are portioned out for future use till next Ramp season






Pickled Ramps:
# 1/3 pound ramps, cleaned and coarsely chopped
# 1 teaspoon salt
# 3 Tablespoons sugar
# ½ cup water
# ½ cup rice vinegar
# ½ chili pepper, seeds removed, minced

In a bowl add ramps and sprinkle with salt. In a small saucepan, simmer sugar, water, vinegar and chili until sugar is dissolved. Let cool slightly then pour over the ramps. Let this sit for at least one hour.






For the ramps:

* 1 pound ramps

For the pickling brine:

* 3/4 cup granulated sugar
* 3/4 cup rice wine vinegar
* 3/4 cup water
* 1 tablespoon kosher salt
* 1 tablespoon Japanese seven spice (shichimi togarashi)
* 1 to 1 1/2 teaspoons Korean crushed red pepper (kochukaru) or other mild crushed chile pepper


If the ramps are very young and tender, you can leave the green tops on; if they are mushy or dried out, slice off the tops about 1/4 inch above where the stem turns white. (If the ramps are more mature and have a large bulb, blanch them briefly in salted water before pickling.) Trim away the roots. Peel away any dried or dirty layers and rinse several times to remove dirt and debris. Place ramps in a large heatproof, nonreactive mixing bowl.

Combine sugar, vinegar, water, salt, and spices in a small saucepan over medium-high heat. Bring to a boil, stirring until sugar is dissolved, then pour over ramps. (It might seem like there’s not enough brine, but don’t worry—once the ramps wilt there’s more than enough.) Let the ramps cool to room temperature, then transfer to a smaller nonreactive container, cover tightly, and place in the refrigerator overnight.

Here is a really good chicken pot pie, quick and easy to make.

1 cooking hen picked off the bones and in bite pieces
2 small cans cream of chicken soup
1 small can cream of celery soup
1 package frozen peas & carrots
enough biscuits to cover 9" x 13" cake pan

Preheat oven to 350 degrees. Heat chicken, soups and frozen vegetables in pan. Pour into cake pan, cover and bake for 20 minutes til biscuits are done.

Opt: Add cheese for a new twist.

Dilly Beans (I don't include the red chile pepper!)

INGREDIENTS
6 cups water
1 cup pickling salt
6 cups distilled white vinegar
8 heads fresh dill weed
1/2 cup pickling spice
1/2 cup mustard seed
8 dried red chile peppers
16 cloves garlic, peeled
1 teaspoon alum
5 pounds fresh green beans, rinsed and trimmed

DIRECTIONS

Sterilize 8 (1 pint) jars in boiling water for at least 5 minutes.
Combine the water, pickling salt and vinegar in a large pot, and bring to a boil. When it begins to boil, reduce heat to low, and keep at a simmer while you pack the jars.
In each jar place the following: 1 head of dill, 1 tablespoon of pickling spice, 1 tablespoon of mustard seed, 1 dried chile pepper, 2 cloves of garlic, and 1/8 teaspoon of alum. Pack beans into the spiced jars in a standing position.
Ladle the hot brine into jars, leaving 1/2 inch of space at the top. Screw the lids onto the jars, and process in a hot water bath for 6 minutes to seal. Store for at least 2 weeks before eating.

Pretzel Recipe

RECIPE: ( JUST FOR FUN, SHAPE DOUGH INTO LETTERS OR NUMBERS TOO!)


11 OZ. TUBE REFRIGERATED BREAD STICKS

2 T. BUTTER, MELTED

1-1/2 T. SUGAR

1/2 T. CINNAMON



SEPARATE BREAD STICKS; ROLL EACH INTO A 20 INCH ROPE. FORM EACH ROPE INTO A CIRCLE ON AN UNGREASED BAKING SHEET, OVERLAPPING ENDS BY 4 INCHES. TWIST ENDS ONCE; PLACE OVER CENTER OF CIRCLE TO MAKE A PRETZEL SHAPE. REPEAT WITH REMAINING BREAD STICKS. BRUSH TOPS WITH BUTTER; SPRINKLE WITH SUGAR AND SUGAR AND CINNAMON. BAKE AT 350 DEGREES FOR 15 TO 18 MINUTES. MAKES 12

SALTINE CHOCOLATE CANDY


INGREDIENTS:

Saltine Crackers
1 Cup Brown Sugar
1 Cup Butter
12 Oz. Package Semisweet Chocolate Chips (mini)
2 Cups Crushed Chopped Nuts (I generally use walnuts but you can mix walnuts and almonds)

- Line jelly roll pan (cookie sheet with sides) with aluminum foil.
- Place saltine crackers single layer on the bottom of the pan.
- Melt butter and brown sugar on top of stove, stirring constantly until melted and bubbly.
- Pour over crackers and put in 350 degree oven for about 8 minutes.
- Spread chocolate chips over top of cracker mixture with spatula.
- Replace in oven for about one minute to melt the chips, then smooth with spatula.
- Sprinkle chopped nuts over chocolate chips.
- Refrigerate until cold and hardened.
- Remove foil, and break up into pieces.

Helpful Hints:

I usually double the recipe in order to make enough for two cookie trays.

Before I put the aluminum foil on the trays, I spray PAM in order to prevent the aluminum from sticking.

I always am much more generous with the amount of chocolate chips and nuts than the recipe calls for.

Make sure that the nuts are almost to the point of a powder consistency before putting them on. I have found that this adds to the texture and taste.

I generally refrigerate the trays overnight to make sure they harden properly, and then break them up in all different sizes.

These will last in your refrigerator FOREVER without losing the taste, so feel free to make them way in advance.

ENJOY!

okay to single dad this is my dads potatoe salad...of course he was the BEST cook I have ever known!!

3 hard boiled eggs
potatoes (of course)
1 onion (medium sized)
about 3 tbls of sweet pickle relish
1 good sized (or 2 small) dill pickle(s) (diced)
italian seasoning (a few shakes)
celery seed (a few shakes)
salt
pepper
mayo (real) until moist
1 good sized cucumber (diced)
garlic
a sqirt of mustard
1 green pepper if desired (I dont like it in it)

quanities are left to your judgement and experience but this is the best I have ever eaten!! And everyone loves my Potatoe Salad or I should say Dad's

KEY LIME PIE

1 14OZ CAN SWEETENED CONDENSED MILK
1/2 CUP LIME JUICE
2 EGG YOLKS
1 EGG

GRAHAM CRACKER CRUST

2 EGG WHITES
4 TABLESPPONS SUGAR

MIX FIRST 4 INGRE TOGETHER, POUR IN GRAHAM CRACKER CRUST AND CHILL FOR AT LEAST 1 HOUR.

MAKE MERNGUE

BEAT 2 EGG WHITES NUNTIL FOAMY. SLOWLY ADD SUGAR UNTILO IT IS STIFF AND FORMS PEAKS

SPREAD ON PIE AND BAKE FOR 15 MINUTES.

CHILL BEFORE SERVING

Peanut Butter Balls

3lb powdered sugar
2 sticks butter
1(28 oz) jar peanut butter
1(12 oz) pkg chocolate chips
wax

Mix together top 3 ingredients and form into balls.
In a double boiler,melt the chocolate chips and 1/4 piece of wax.
Using a toothpick,dip peanut butter balls in chocolate mixture to coat.
Put out on wax paper to dry.

Can anybody tell me how to make 'ramp dip'? THANKS

Pumpkin Cake Use one (any kind) of cake mix Betty Crocker, SuperMoist, and one small can of pumpkin combine that and the cake mix blend it together until it is thick ,pour cooking oil or spray pam in the bottom of 9x13 pan preheat oven as stated on box ,pour mixture into pan it is thick will take a few minutes to spread in pan .Bake at 350* for the time stated on box usually 29 to 33 minutes depending on oven temperature. Take from oven let cool frost with any desired icing. Refrigerate. Delicious with a cold glass of milk.

My favorite is a chicken salad melt
simple.....
Top a piece of toast with chicken salad (preferably from Big Spring Market--homemade)
place shredded cheese or two slices of cheese over toast and chicken salad
Place in broiler for a few moments to melt cheese
Top with toasted almonds and serve with red grapes that come with the chicken salad (from Big Spring)
YUMMY !!!

(Moved by Moderator)
Ramp Dip

1 cup small curd cottage cheese
1/2 cup sour cream
1/3 to 1/2 cup finely minced young ramps (I clean, cut off the roots and throw tops and all into the food processor and pulse a couple of times)
salt & pepper to taste

Blend all together and let sit over night for best flavor.

auntie wilma's potatoe salad,

3 or 4 boiled eggs
diced potatoes (cooked)
1 med-onion
1/3 cup chopped celery
1/2 cup dill (or)sweet pickls)
1/3 cup white vinger
3 tlbspoons suger
few shakes salt and pepper
1 cup may-o
1/2 cup yellow mustard


put eggs,potatoes,pickles,onions,celery in large mixen bowl.
mix may-o,mustard,salt,pepper,vinger and suger well blended
poor and mix up over other ingrendiens
for best taste chill over night
yummy, yummy,in,my,tummy

Pepsi or Diet Pepsi or coke,7-up cake Choose any brand of cake mix.add cake mix egg's(whatever it calls for on box ,oil,and instead of water add 1 1/3 cups of diet soda ,beat with an electric beater for2 or 3 minutes pour cooking oil in bottom of 9X13 pan coat lightly with flour ,preheat oven at350* as temperature stated on box ,oven temperatures may vary bake 20 to 25 minutes take out and let cool.

This is a handed down southern recipe from my fam down in GA... Homemade Mac-n-Cheese...


1 large block sharp cheddar cheese, grated.
1 8oz can evaporated milk
1 box elbow noodles
1 egg
salt and pepper


Cook noodles till tender. Drain. Mix drained noodles with egg and evaporated milk. Pour half of noodle mixture into baking dish. Top with half of shredded cheese. Pour other half of noodle mixture on top of that, then top with remaining cheese. Bake at 375-400 for 25-35 min, or till golden brown and bubbly. ENJOY!!!

looking for a recipe for peanut butter cake.

This recipe was on foodnetwork.com. You can find all kinds of recipes on there by all your favorite stars from the food network. Hope you enjoy!

Peanut Butter Cake Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Bean Cuisine





Cake:
1 cup all-purpose flour
1 cup plus 2 tablespoons sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
2 cups graham cracker crumbs
Peanut butter (at least 1/2 cup; if using more, decrease shortening by an equal amount)
3/4 cup shortening
1 cup plus 2 tablespoons milk
1 teaspoon vanilla extract
3 eggs
Frosting:
2 cups confectioners' sugar
2 tablespoons cocoa
8 tablespoons (1 stick) butter
1/3 cup heavy cream
1/2 cup peanuts, salted
2 cap-fulls vanilla extract


Preheat oven to 375 degrees F if baking with a metal dish; 325 degrees F if using a glass dish.
Sift flour, sugar, baking powder, and salt together. Add graham cracker crumbs, peanut butter, shortening, milk, and vanilla. Beat mixture with electric mixer on low until moistened, and then beat on medium for 2 minutes. Add eggs and beat for 1 minute. Bake in greased 9-inch by 13-inch pan for 30 to 35 minutes. Do not remove from pan to cool.

For the frosting: mix all of the ingredients together. Pour into a saucepan and bring mixture to a boil. Boil for 1 minute. Cool slightly. With a wooden spoon handle, poke a few holes in the cake, and then pour the warm frosting over it.