Sauce:
½ TSP oregano
¼ C olive oil
¼ TSP thyme
1 onion (chopped)
4 cloves garlic
1 C honey
1 C catsup
1 C red wine vinegar
½ C worcestershire
1 TBS dry mustard
1½ TSP salt
½ TSP pepper

Meatballs:
3 LB ground sirloin or round
1½ C bread crumbs
1 egg
¼-½ C milk
1½ TSP salt
¼ C parmesan cheese

Temperature: 350

Mix meatballs. Form into small balls and bake on shallow pan till well done (15-20 minutes). Sauté the onion and garlic in oil. Add other ingredients. Simmer for 15-20 minutes. Add meatballs and simmer another 15 minutes. Allow to marinate in sauce for a few hours. Serve hot.

1 PKG (or 2 TSP bulk) yeast
¼ TSP baking soda
¼ C warm water
1 egg (slightly beaten)
2 TBS sugar
2+1/3 C flour
1 TSP salt
8 OZ cream style cottage cheese

Temperature: 350

Heat cheese until warm (not hot). Add yeast that has been dissolved in warm water. Add sugar, salt, baking soda and egg – mix well. Gradually beat in flour with a wooden spoon (or use dough hook on electric mixer). Cover dough with a dry towel. Rise in warm place until double. Stir down. Place in a greased, 6 cup round bowl (turning dough once to grease outside). Cover. Let rise until double. Bake for 50 minute or till bread is golden brown and gives a hollow sound when tapped lightly. Turn out on a cake rack. Brush outside with melted butter.

1 egg
1 TSP sugar
1 TSP salt
2 TBS oil
1 C ice water
1 C flour

Temperature:

Beat all wet ingredients with a fork. Add flour and beat until smooth. Use for shrimp, chicken, Banana or Apple Fritters, fish, etc. Dip objects in flour, then into batter. Drop into hot, deep oil. Fry until golden.

• 32 OZ light cream (half & half)
• 2 TBS vanilla extract
• 2½ C sugar
• 2–4 C heavy cream
• 1 TSP salt
• Milk to fill container
• 8 egg yolks (beaten)

1. Scald light cream on low heat, just till bubbles form around edges – DO NOT BOIL. Add sugar and salt.
2. Pour the hot mix very gradually into the beaten egg yolks. Return this mixture to the pot to cook while you stir until smooth and thickened.
3. Chill (preferably overnight).
4. Add vanilla and heavy cream. Pour into 1 gallon freezer cylinder And add enough cold milk to fill ¾ full.

Yields 1 GAL. Reduce for use in smaller, electric ice cream makers. Variations include just about anything – fruit, candy, chocolate chips, etc.

• ½ C red wine vinegar
• 1 onion (sliced or diced)
• ½ C water
• 1 TBS yellow mustard
• 4-8 TBS sugar (to taste – tart but not sour)
• ½ TSP black pepper
• ¼ TSP cayenne
• 1½ TSP salt
• 1 lemon (sliced in ½)
• ½ stick (¼ C) butter or margarine
• 1 C catsup
• 2 TBS Worcestershire
• 1½ TBS liquid smoke (Colgin’s brand)

1. Combine all the ingredients with the exception of the catsup, Worcestershire sauce and liquid smoke.
2. Simmer for 20-30 minutes then add the remaining ingredients.
3. Brush or pour onto pre-cooked meat. Grill, bake or broil until meat is tender. Sugar may be increased to taste.

1 C butter or margarine (or ½ C each)
½ TSP salt
2 C sugar
1½ C buttermilk
3 eggs
1 TSP vanilla
2½ C cake flour
1 TSP baking soda
1 TSP baking powder

Temperature: 350

Cream butter and sugar. Add eggs one at a time and beat until mix is light and fluffy. Add vanilla. Combine all dry ingredients and add in 3 parts alternately with the buttermilk. Dispense evenly into 3 9” cake pans lined with brown paper or baking parchment. Bake for 20-25 minutes. Cool in the pans.

Good recipe for Pineapple Upside-down Cake, Meringue Cradle Cake, Cupcakes and Sheet Cakes. Light, crumbly texture.

Batter:
½ C butter or solid margarine
1 C sugar
3 eggs
1 TSP vanilla
2 C flour
1 TSP baking powder
1 TSP baking soda
8 OZ (1 C) sour cream

Topping:
6 TBS butter or margarine
1 C brown sugar
2 TSP cinnamon
1 C pecans (coarsely chopped)

Temperature: 350

Cream butter and sugar together. Add eggs and vanilla, beat until smooth. Mix all of the batter dry ingredients and add in 3 parts alternately with sour cream. Mix the topping. Pour half of the batter into a 10” tube or bunt pan that is greased and floured or lined on bottom with waxed paper. Dot with half of the topping. Repeat with remaining half of the batter and topping. Bake for 45 minutes. Cool in the pan for 15 minutes then turn out.

• 4 C sugar
• 6-8 TBS cocoa powder
• 12 OZ evaporated milk
• 14 OZ sweetened condensed milk
• ¼ TSP salt
• 6 TBS butter
• 13 OZ marshmallow crème
• 1 C pecans (coarsely chopped)

1. In a heavy 6 QT pot mix the sugar, salt and cocoa until the color is uniform.
2. Add both cans of milk then stir until blended.
3. Cook on medium heat for 20-30 minutes, stirring constantly till it reaches 245° F (firm ball stage).
4. Remove from heat and add butter and vanilla.
5. Cool for 5 minutes.
6. Stir in marshmallow crème till completely blended.
7. Add nuts and beat vigorously with a spoon until fudge thickens slightly.
8. Pour into 2 buttered 7×11” pans.
9. Cool at room temperature until set – approximately 2 hours.
10. Cut into sqaures.

½ C sugar
3 egg yolks (slightly beaten)
5 TBS flour
1 TSP vanilla
1/8 TSP salt
1 C flaked or grated coconut
¼ C cold milk
1½ C scalded milk
1 baked pie shell

Temperature:

Mix sugar, flour, salt and add to cold milk. Blend slowly into the scalded milk and cook on low heat till thickened. Add this hot mixture slowly to the slightly beaten egg yolks. Return to pot and cook for 2 minutes longer. Add vanilla and coconut. Pour into pie shell. Chill 5 hours then top with Cool Whip, whipped cream or meringue when served.

1 C flour
1 C yellow cornmeal
¼ C sugar (use only 2 TBS if made for cornbread dressing)
4 TSP baking powder
1 TSP salt
2 eggs
1 C milk
½ C vegatable oil or melted margarine

Temperature: 425

Mix dry ingredients in a bowl. Mix liquid ingredients separately. Add liquid to dry. Beat with a spoon just until smooth. Pour into greased 9x9x2” pan. Bake for 20-25 minutes.