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INSTANT VANILLA PUDDING. FOLLOW DIRECTIONS FOR MAKING.
1 BOX VANILLA WAFERS. LAYER WAFERS ON BOTTOM OF FOIL PAN COVER WITH PUDDING . REPEAT TILL PUDDING IS EMPTY LAYER THEN LAYER ECT.

French Meat Pie

Ingredients:
Chuck Hamburg
Ground Pork
Onions
Garlic 
Poultry Seasoning
Ritz Crackers


For every lb. of Chuck Hamburg you will need 1/2 lb. Ground Pork
Mince onions and garlic in proccessor
In a zip lock bag put 2 sleeves of Crackers crush with a rolling Pin till fine

Now let's make French Meat Pie
Pre-heat oven to 350 degrees

In a large stock pot place hamburg and pork on medium heat using a wooden spoon blend ingredients
add minced onions and garlic
Do not add poultry seasoning yet
cook till meat is browned stirring constantly to not stick to bottom of pot
add poultry seasoning according to taste
stir all ingredients very well
you now should have liquid in pan do not drain fat  this is where the flavor is
Turn off heat
Add crackers until liquid is fully absorbed
Purchase 2 pie crust
Place one crust in pie plate do not cut off excess trim
Add hamburg mixture: fill pie plate to top do not be stingy
Place other pie crust on top flute edges by crimping with fork or fingers
With fork prick top crust about 7 times

Place on cookie sheet bake in oven for 50 to 60 minutes until top crust browns
Let cool for 10 to 15 minutes so everything comes together you will smell it.

ENJOY

OVEN BAKED ONION RINGS

HAPPY SUPERBOWL PARTY

canola oil spray
4 cups potato chips
1/2 tsp. cayenne pepper 1 cup buttermilk
1 cup buttermilk
1/2 cup plus 2 tbls. all-purpose flour
1/2 teasp. salt
1/4 tsp. black pepper
2 large vadalia onions (peeled)

Preheat oven to 450 degs. Coat a baking sheet with cooking spray. (set aside)
place chips in a food processor ( I use a zip log bag and a rolling pin) process into fine crumbs
In a large bowl mix cayenne pepper and chips. (set aside)
in another bowl place the buttermilk 2 tbl. flour salt pepper (set aside)
slice onions not too thin 1/4 to 1/2 inch thick seperate the rings
put 1/2 cup of flour into plastic bag add onions seal and shake
You should have already mixed the buttermilk bowl and blended the chips w/cayenne pepper in their seperate bowls
one at a time dip onion rings in buttermilk then into chips coating the rings place on baking sheet
coat the top of rings w/cooking spray bake until crisp about 20-minutes season with salt and serve

STUFFED PEPPERS

6-green peppers
1-onion
1-garlic
1-lb. hamburg
salt to taste
pepper to taste
accent
celery salt
1-egg
1-french crust bread
1/2-cup raisins

Cut tops off peppers remove insides. Save tops.
Moisten bread in hot water. Tear bread in pieces. Add meat, garlic and onion. Then add egg and raisins if you want raisins. Work with hands and stuff peppers. Put tops back on. Bake about 1-hour at 350 degrees in oil. Use enough oil to cover bottom of pan. pour oil on peppers.

BARBECUED SPARE RIBS

2-lbs. spare ribs beef or pork
1-onion sliced
1-tbsp. vinegar
1-tbsp. worcestershire sauce
2-tsp. salt
1/2-tsp. paprika
1/4-tsp. red pepper
1/4-tsp. black pepper
1-tsp. chili powder
1/3-cup catsup
1/3-cup water

Place ribs in a roasting pan with sliced onions. Make a sauce of vinegar, worcestershire sauce, salt, paprika, red pepper, black pepper, chili powder, catsup and water. pour over ribs. Cover and bake at 350 degrees for about 1&1/2 hours. Baste occasionally. Turn ribs once or twice during cooking time. During the last 15 minutes remove cover and brown ribs.

SHORT RIBS

1/2-cup vinegar
1/2-cup honey
1&1/2-tsp. sesame seed
1-tbsp. soy sauce
1-clove garlic minced or crushed
2-tbsp. ketchup
short ribs

Mix together all ingredients except short ribs. Place short ribs in a deep dish. Pour liquid over short ribs and bake at 350 degrees for about 1&1/2 hours.

SOUR PICKLES

This is for 1-quart jar of pickles if you want more just keep doubling recipe
Clean sterile quart jars for as many pickles you will make
1/4-cup vinegar
1/2 tablespoon pickling spices
1-clove of garlic
1 1/2 tablespoons salt
1/2- tablespoon sugar
1- dill blossom
As many cucumbers that you will want to use

Wash cucumbers and put into jars
Add vinegar pickling spices garlic salt and sugar
Fill jars with water to cover cucumbers
Screw on covers and shake jars 4-5 times to mix
Let stand on counter for 3 days then put in refrigerator

HOME MADE DOG BISQUITS FOR YOUR DOG

1-CUP ALL PURPOSE FLOUR
1-CUP WHOLE WHEAT FLOUR
1/2-CUP WHEAT GERM
1/2-CUP DRY POWDER MILK
1/2-TEASPOON SALT
6-TABLESPOONS MARGARINE
1-EGG
1-TEASPOON BROWN SUGAR
1/2-CUP WATER

MIX FIRST 6 INGREDIENTS
CUT IN MAGARINE
BEAT EGG AND SUGAR ADD TO FLOUR MIXTURE WITH WATER
KNEAD FOR SEVERAL MINUTES WITH HANDS
ROLL OUT TO 1/2 INCH THICK
CUT WITH CUTTER TO THE LENGHT THAT YOU WANT DEPENDING ON THE SIZE OF YOUR DOG
PLACE ON GREASED COOKIE SHEET PAN
BAKE AT 325 DEGREES FOR 25-30 MINUTES
TURN OFF OVEN
LET HARDEN IN OVEN BEFORE REMOVING

APPLE BUTTER

3-pounds firm eating apples
2-cups apple cider
1-cup sugar
1/2-cup dark brown sugar
1-teaspoon cinamon
1/4-teaspoon allspice
1/8-teaspoon cloves

Put a small plate in the refrigerator to chill to later test the apple butter.
Quarter the apples remove the core. Do not peel them.
Slice them then put in a heavy sautee pan.
Add the apple cider bring mixture to a boil. Then simmer the apples stirring once or twice Until they start to fall apart aproximately 10-20 minutes.
Put the apples through a food mill or strainer into another heavy bottom pan.
Return the apple puree to the new saucepan bring to a boil then lower heat.
Add brown sugar cinamon allspice and cloves.
Let this simmer for 1 to 1 1/2 hours or until it is very thick.
Watch the apple butter closely when it thickens you do not want it to burn.
Test it for thickness by putting a teaspoonfull it on the plate that you put in the fridge earlier.
If no liquid separates it is ready to put into jars. If it does separate keep cooking it.
Put butter into sterilized jars put on lids allow the jars to cool completely then store in refrigerator.

CREAM CHEESE TURNOVERS

3-ounces cream cheese.
1/2- cup butter.
1-cup flour.
1/4- teaspoon salt.
Jam of your choice.

Cream together butter and cream cheese till soft.
Mix in flour and salt until you can form a ball.
Wrap ball in wax paper and chill for 20 minutes in refrigerator.
Remove from refrigerator roll out 1/4 inch thick 4 1/2 inch rounds.
Drop 1 teaspoon of jam into center of each round then seal edges.
Bake on cookie sheet at 375 degrees for 20-25 minutes.

PECAN PIE

1/4 cup butter.
1&1/4- cup dark brown sugar
3/4- cup light corn syrup.
3- eggs.
1-teaspoon vanilla.
Dash of salt.
1-cup chopped pecans.
1-unbaked pastry shell.

Combine all ingredients until well blended.
Pour into pastry shell.
bake at 350 degrees for 40 minutes.

CHOCOLATE PUFFS

1-8 ounce package crescent rolls.
2-bars of (three musketeers candy bars).
3-tablespoons melted butter.

Separate dough into 8 triangles on wax paper.
Cut each bar of candy into 4 pieces.
Place one square of candy into each triangle.
Wrap candy with triangle sealing edges very well.
Dip each triangle in melted butter.
Place each triangle into muffin pan.
Bake at 325 degrees for 10-12 minutes.

QUICK APPLE COBBLER

1-cup flour
1/2-cup sugar
1-teaspoon baking powder
1/3-cup shortening
1-egg
4-cups apples, peeled and sliced
1/4-cup sugar
1/2-teaspoon cinamon
1/2-teaspoon nutmeg

Sift together flour, 1/2-cup sugar, baking powder, and salt in a large bowl.
Cut in shortening.
Beat egg then stir into mixture.
Put apples into an 8-inch baking dish.
Sprinkle with cinamon and nutmeg.
If apples are tart sprinkle with remaining 1/4-cup sugar.
Place prepared mixture on top of apples patting down lightly.
Bake at 350 degrees for 35-40 minutes.

MAPLE SUGAR PIE

Igredients:
1-cup maple sugar
1 1/4-cup milk
1-beaten egg
2-tablespoons butter
1/4-teaspoon salt
1/4-teaspoon nutmeg
1-tablespoon flour
Double crust 9-inch pie shell

In a double boiler add first seven ingredients and cook. Remove from heat and cool.
Pour into a double crust 9 inch pie.
Cook at 450 degrees for 10 minutes and at 350 degrees for 20 minutes till browned.

PIE CRUST

INGREDIENTS:
Lard (or your favorite shortening).
1- cup for meat pies.
3/4-cups for sweet pies.
2-cups flour
2-6 tablespoons of cold water.

In a very large bowl add shortening and flour.
Mix with fingers until it becomes mealy.
Gradually add 1-tablespoon of the cold water keep adding cold water until dough sticks together. Too much water makes for a tough dough.
Divide into two parts wrap each in film wrap and chill for 2-hours.
This makes 2-crust.
Brush the top of sweet pies with milk and sprinkle with sugar.
For meat pies brush top with 1-beaten egg.
The dough will keep for several days if refrigerated.
Use as little flour that you can when rolling out dough otherwise you will have a tough dough.

EASY TO MAKE CUSTARD PIE

Ingredients:
2-cups milk
6-beaten egg yolks
1/2-cup sugar
1/4-teaspoon salt
1/4- teaspoon nutmeg
1/2-tablespoon vanilla
1-9 inch unbaked pie crust

Mix first 6 ingredients.
Pour into unbaked pie shell.
Bake at 350 degrees for 30-minutes.

FRESH CAUGHT TROUT

INGREDIENTS:
Trout
Flour
Salt and pepper
Milk
Oil for frying
Butter for frying

Soak as many trout as you wish to cook. Place trout in milk to cover fish for 30 minutes.
Mix flour,salt and pepper together.
Drain trout and coat with batter.
In a large skillet.
Fry on each side in oil.
Pour out oil and add 6 tablespoons of butter.
Fry until golden brown.
Remove from skillet place on platter pour butter over trout.

WHITE CLAM CHOWDER

INGREDIENTS:
1- pint chopped clams
1-2 inch cubed salt pork diced very small
2-large onions chopped finely
2-cups diced potatoes
1-teaspoon minced parsley
4-cups milk
Salt and pepper to season
2-tablespoons butter

Brown the salt pork and remove from pan and fry the onions.
In an 8-quart stock pot add all ingredients and simmer till potatoes are tender.
DO NOT BOIL.
Add butter

HOW TO MAKE BROWN GRAVY

This is the basis of many sauces and gravies. It is easier to make large quantities of this. Like maybe 2-3 cups of flour. It will keep forever in a glass jar.
It colors the gravy mixes so you do not have to buy store gravies.
Put the amount of flour in a large heavy skillet. Over very low heat and a wooden cooking spoon keep stirring and scapping bottom of pan so the flour does not stick.
In a few minutes the flour will start to brown. Keep stirring faster so the flour does not burn. Do not get it too dark because it gets much darker in the gravy. DO NOT TURN UP HEAT IF IT SEEMS NOT TO BROWN BECAUSE AFTER IT GETS STARTED IT BROWNS VERY FAST.

EGGPLANT WITH LAMB-AUBERGINES ET AGNEAU

Ingredients:
2-cups diced cooked lamb
1-large chopped onion
2-tablespoons butter
2-cups tomatoe juice
1-small peeled and diced eggplant
1/2-teaspoon salt
1/4-teaspoon pepper
1-teaspoon minced parsley
1-can chopped mushrooms
1-tablespoon flour
1/4-cup grated cheese

In a saute pan add the butter and chopped onion onions cook till soft.
Mix the flour and tomatoe juice.
In a 13x9 inch baking dish mix the meat and vegetables and pour the juice over it.
Cover with the cheese.
Bake uncovered at 350 degrees for 1-hour.
Serves 4-6.

FRICASSE (LEFTOVERS FROM POT ROAST FOR NEXT MEAL)

INGREDIENTS:
1-large sweet onion
4-tbls. minced garlic
leftover meat,potatoes and vegetables.

Remove outer layer of onion.
Mince onion.
In a 12 inch frying pan.
Add oil to cover bottom.
Add onion and garlic.
Cook till onions are lucent. (soft)
Cut leftover meat in chunks add to pan.
Cook for 10-minutes.
Add potatoes and vegetables if needed.
Cook till done.

BEEF OR PORK ROAST WITH BROWN POTATOES

INGREDIENTS:
4-6 potatoes.
4-6 carrots.
2 large sweet onions.
4-lbs. chuck roast or 4-lbs. pork roast.

Peel potatoes then cut in half.
Peel carrots then cut in half.
Remove outer layer of onions and cut in half.
In a stock pot of your choice depending on the size of meat you have.
Add 1/4 cup water.
Turn heat to high.
Put meat in pan turning to brown on all sides.
Remove meat from pot set aside.
Scrape bottom of pot this is the flavor return meat to pot.
Then add water 1/2 way up to meat.
Add potatoes,carrots and onions.
Turn down to medium heat. Cook on stove for 1 to 1 and 1/2 hours.
Until meat almost falls apart.
If using beef add beef country style spare ribs 3-4 ribs.
Check recipe for Fricasse. (Left overs)

Pate de Cochon (pigs knuckles with Dumplings)

Ingredients
10-Pig hocks whole or cut in half.
3-Large Sweet onions.
5-large red potatoes

In large 8-quart pot.
Cut onions in half then in half again.
Cut potatoes into quarters.
Put pig hocks,onions and potatoes in pot.
Cover with water do not let hocks stick to pot cook on medium heat.
Aprox. 2-3 hours.
When pork hocks are almost cooked add teasp. of dumpling one at a time.
The dumplings will thicken the sauce.
Serves 5 (2 hocks apiece with dumplings and potatoes)
For 2 people use 4-pig hocks, 2-3 potatoes and 1 large onion.
Dumpling recipe follows.

How to make Dumplings

Ingredients:
1-Cup Bisquick
1/2 Cup Milk

Mix both together not to loose or thick.
Then drop by teaspoon into pot.

HOW TO MAKE AMERETTO (liquer)

INGREDIENTS:
1-QUART 100 PROOF VODKA
4/5-QT. APRICOT BRANDY
2-OUNCES ALMOND EXTRACT
2-CUPS SUGAR
3-CUPS WATER

Boil sugar and water till sugar is dissolved set aside to cool. Then add all other ingredients.
Makes 1-Gal. plus 1-Qt.
Place in airtight bottle.
Does not have to be refrigerated.
Use within 3-months.

ZUCCHINI or EGGPLANT PARMAGIANA

INGREDIENTS:
2-ZUCCHINI OR EGGPLANT
1-TBLS. WATER
1/4-CUP PARMESAN CHEESE
1/4-TEASP. DRIED BASIL
1/2-CUP PIZZA SAUCE
1/4-CUP MOZZORELLA CHEESE

Zucchini or eggplant cut into 1/4 inch pieces.
1-Tbls. water.
Put in a 5-quart pan and cover with lid. On medium heat cook for 10-minutes.
Remove from heat and drain.
Place in 13x9 baking dish.
Stir in Parmesan cheese,basil and pizza sauce.
Bake in a 350 degs. oven for 40 minutes remove from oven then sprinkle on Mozzarella cheese return to oven for 3-4 minutes more and ENJOY.

BONELESS CHICKEN BREAST

INGREDIENTS:
ITALIAN MARINATE DRESSING
2-BONELESS CHICKEN BREAST
1-cup ITALIAN BREAD CRUMBS SEASONED

Marinate chicken in Italian dressing in zip lock bag.
Remove chicken from zip lock bag.
Roll in Italian bread crumbs cover completely.
Put in oven at 350 deg. for 40 minutes or put on grill 6-7 MINUTES EACH SIDE.

Ultimate Chocolate Pie

1- Store bought graham cracker crust
1-Pkg. cook&serve chocolate pudding
15-Hershey kisses
2-Cups milk

In saucepan add all ingredients except Hershey's kisses
Bring to boil according to pkg. instructions stirring constantly
Add Hershey's kisses continue to cook till melted
Remove from heat pour into Graham cracker crust let cool completely