3-5 large yams (cook and mashed)
1 LB pork (loose sausage or plain ground)
1 large onion (chopped)
6 cloves garlic (minced)
Salt & pepper to taste
Chicken stock (if needed)

Temperature:

Brown off the pork and then add it to the yams. Dicard all but a few TBS of the pork fat and saute the onion and garlic in it then add to the yam and meat mixture. Add chicken stock if the dressing seems too dry.

Cake:

• 8 OZ butter or margarine (or ½ C each)
• ½ TSP salt
• 2 C sugar
• 1½ C buttermilk
• 5 TBS pineapple juice
• 3 eggs
• 1 TSP vanilla
• 2½ C cake flour
• 1 TSP baking soda
• 1 TSP baking powder

Topping:

• 4 OZ butter (½ stick)
• ½ C light brown sugar
• Pineapple slices
• Maraschino cherries

Oven: 350

WARNING: This recipe will yield a dense (although good-tasting) cake that does not rise well. It is advised that you substitute the Buttermilk Cake as a base for this recipe.

1. Melt the butter and brown sugar for the topping together slowly over low heat. 
2. Pour into the bottom of a buttered (or non-stick sprayed) 9″ round or square pan or heavy (iron) skillet.
3. Arrange pineapple slices in the pan over the melted sugar and butter mix.  Place a maraschino cherry in the center of each slice.
4. Cream the butter and sugar.
5. Add eggs one at a time and beat until mix is light and fluffy.
6. Add vanilla and pineapple juice.
7. Combine all dry ingredients and add in 3 parts alternately with the buttermilk.
8. Pour the cake batter carefully over the pineapple slices.
9. Bake for 30-40 minutes.
10. Allow to cool briefly then turn the cake upside down on a serving plate to remove from the pan.

2½ C cake flour
1½ C sugar
3 TSP baking powder
1 TSP salt
½ C white shortening (Crisco)
1 C milk
3 egg whites
1½ TSP vanilla extract
¼ TSP almond extract

Temperature: 350

Sift the flour, baking powder, sugar and salt together. Place the shortening in mixing bowl and sift in the dry ingredients. Add ¾ c milk and beat on medium speed for 2 minutes. Add the egg whites, flavorings and the rest of the milk. Beat for 1 minute. Pour into two 8″ or 9″ inch pans lined on the bottom with paper or baking parchment. Bake for 25-30 minutes.

• 8 OZ butter
• 2 LG onions (chopped)
• 6-8 cloves garlic (minced)
• 3 QT peeled shrimp
• 4 OZ dry white wine
• 2½ OZ water
• 6 TBS flour
• ½ TSP cayenne
• ¼ C parsley
• 1 TSP Tabasco
• 1 LB pasta (your choice) (cooked)
• Salt & pepper to taste

1. Saute the onion and parsley in butter until the onion is soft. Add the garlic and saute briefly.
2. Add the shrimp, Tabasco and cayenne then cook until the shrimp are done.
3. In a separate dish combine the flour, water, wine, salt, and pepper then add to shrimp mix. Cook for 5 minutes.
4. Mix with pasta that has been cooked in salted water.

½ C mushrooms (sliced)
1 large onion (chopped)
4 TBS butter
¼ C flour
2 C chicken stock or bouillon
1 C light cream
1 TSP salt
¼ TSP pepper
3 C diced cooked turkey or chicken
½ C sharp cheddar cheese (grated)
¼ C parmesan cheese (grated)
½ LB cooked pasta (spaghetti)

Temperature: 350

Saute the onion in butter. Add mushrooms then stirfry. Add flour and cook until bubbly. Add the stock, cream, salt & pepper and ½ of the cheddar cheese. Cook for 10 minutes, stirring often. Mix the pasta with ½ of the cooked sauce then place in a casserole dish. Mix the meat with the remainder of the sauce then add to the dish. Sprinkle the top with parmesan and the other ½ of the cheddar. Bake for 30 minutes.

• 20-30 OZ frozen chopped spinach
• 8 OZ Philly cream cheese (softened)
• 5 TBS melted butter
• 1 TBS lemon juice
• 28 OZ canned artichoke hearts or bottoms (drained)
• Salt and pepper to taste
• Italian bread crumbs
• ¼ C Parmesan (optional)
• 1-2 cans water chestnuts (optional)

Oven: 350° F

1. Boil the spinach in salted water until tender (~5 minutes). Drain & squeeze the excess liquid out.
2. Mix Philly cheese, butter, lemon juice and salt & pepper mix (½ TSP to start) with the drained spinach.
3. Layer artichokes in a baking dish, spooning the spinach mixture over them in alternating layers.
4. Sprinkle bread crumbs and Parmesan cheese over the top.
5. Bake for 20-30 minutes.

3 LB moderately lean ground beef (97% lean makes tough meatballs)
1½ C bread crumbs (plain or seasoned)
1½ TSP salt
¼ TSP pepper
1 egg (optional)
Milk

Temperature: 350

Mix the meat, bread crumbs and seasonings. If using the egg, beat it slightly with ¼ C milk or use only milk without the egg. Mix the egg into the meat/crumb combination using your hands to knead the ingredients, adding milk as needed to soften. Knead until the mixture is uniform and holds together. Roll into 1″ balls. Bake on a shallow-edged pan until browned (~20 minutes). Add to the prepared sauce (tomato or brown gravy) and allow to cook for 1 hour longer.

Note: If the meatballs are the only meat in sauce add beef bouillon (cubed, liquid or powdered) for more flavor. Never use raw meatballs, bake or fry them first.

1 C butter or margarine (or half & half)
2 C sugar
4 eggs
2 TSP vanilla
4 OZ german sweet chocolate (1 bar)
2½ C cake four
1 C buttermilk
½ TSP baking soda
1 TSP salt

Temperature: 325

Partially melt chocolate over boiling water or in the microwave while stirring to complete melting. Allow to cool. Cream the butter and sugar. Add the eggs 1 at a time. Add the cooled chocolate and vanilla. Mix the dry ingredients and add to the creamed mix in 3 parts, alternating with buttermilk. Pour into greased & floured or parchment lined bottom tube or bunt pan. Bake for 75 minutes and allow to cool in the pan for 15 minutes before turning out to a rack. Frost with a german chocolate glaze. Can be decorated with pecan halves or you can sprinkle chopped nuts on top.

1 C butter
1½ C sugar
2 TBS milk
5 eggs
2 C cake flour (or all-purpose)
½ TSP cinnamon
1 TSP vanilla
1 TSP salt
1 C toasted pecans (chopped)
2 TSP lemon juice
1 TSP lemon peel

Temperature: 325

Cream butter and sugar in mixer on high speed for 15 minutes. Add the eggs 1 at a time and beat well. Add milk. Mix the dry ingredients together and add to the creamed mix on low speed just till blended. Fold in pecans, lemon juice and lemon peel. Pour into greased & floured or parchment lined bottom 9″ or 10″ tube, bunt or loaf pans. Bake 80 minutes or until the center is done. Cool in the pan for 15 minutes. Turn out on rack. Eat warm or cooled.

2 C flour
3 TSP baking powder
½ TSP salt
½ TSP nutmeg
½ C chopped raisins
1 egg
2 C all-bran
½ C honey
¼ C sugar
1¼ C milk
¼ C melted butter or margarine

Temperature: 400-425

Mix flour, baking powder, salt, nutmeg, bran and raisins. Beat the egg slightly then add honey, sugar, milk and butter. Combine wet and dry mixtures, stirring only to dampen and till flour disappears. Fill 16-18 medium muffin cups 2/3 full. Bake for 25 minutes.