Pumpkin Pie Graham Cracker Crust Whisk: 4 Oz Softened Cream

PUMPKIN PIE GRAHAM CRACKER CRUST WHISK: 4 OZ SOFTENED CREAM CHEESE 1 TBS MILK 1 TBS SUGAR 1 ½ CUP COOL WHIP PUT IN CRUST BEAT 1 MIN: 1 CUP MILK 2 SMALL PKGS INSTANT VANILLA PUDDING 16 OZ CAN PUMPKIN 1 TSP CINNIMON, ½ TSP GINGER, ¼ TSP CLOVES APPLE PIE CUT ENOUGH APPLES TO FILL PIE CRUST ¾ TO 1 CUP SUGAR 2 TBSP FLOUR 1 TSP CINNAMON MIX TOGETHER AND POUR OVER APPLES DOT WITH BUTTER PUT TOP CRUST ON SKAKE A LITTLE SUGAR AND CINNAMON ON CRUST BAKE 15 MIN @ 420 BAKE 50 MIN @375 CRANBERRY BREAD FROM OREGON 12 CUPS FLOUR 51/2 CUP SUGAR 2 TBSP BAKING POWDER 1 TBSP BAKING SODA ¾ LB SOFT BUTTER 6 EGGS 41/2 CUP ORANGE JUICE 6 CUPS CHOPPED CRANBERRY’S MIK FLOUR, SUGAR, BAKING POWDER, BAKING SODA MIX TOGETHER EGGS AN OJ ADD TO DRY INGREDIENTS ADD CRANBERRY’S DO NOT MIX FILL 6 BREAD PANS KEEP ADDING CRANBERRY’S

BAKE 350 1 HR 15 MIN

STEAK SOUP ½ CUP BUTTER ½ CUP FLOUR 8 CUPS HOT WATER 2 TABLESPOON BEEF BOUILLON GRANULES 2LB STEAK 1 CUP ONION CHOPPED 1 CUP CARROTS DICED 1 CUP CELERY SLICED 2 CUPS FROZEN MIXED VEGETABLES 28 OZ CAN CANNED TOMATOES 16 OZ SALSA 1 TSP PEPPER AUTUMN SOUP 1 LB GROUND BEEF 1-2 TBSP FAT 1 CUP CHOPPED ONION 4 CUPS WATER 1 CUP CUT UP CARROTS, CELERY, POTATOES 2 TSP SALT ½ PEPPER 1 TSP MEAT EXTRACT 1 BAY LEAF, CRUMDLED PINCH BASIL 6 WHOLE FRESH TOMATOES BROWN BEEF ADD ONIONS COOK 5 MIN. MORE ADD WATER, CARROTS, CELERY, POTOTOES AND SEASONINGS BRING TO BOIL,COVER, SIMMER 20 MIN. ADD TOMATOES, COVER AND SIMMER 10 MIN. LONGER SPARE RIBS & SAUERKRAUT 4 LBS RIBS

3-4 LBS (BAGGED OR BOTTLED-NOT CANNED) 4 TART APPLES, CORED & CUT INTO SMALL DICE 4 MEDIUM POTOTOES, SCRUBBED OR PEELED AND CUT INTO LG CHUNK 1-2 TSP CARAWAY SEEDS 1-11/2 TSP PEPPER PRE HEAT OVEN TO 350 DEGREES ADD RIBS TO DEEP ROASTER ALONG WITH 1-2 INCHES WATER ADD REST OF INGREDIENTS AND MIX ALL TOGETHER COVER AND BAKE ROR 2 HRS BAKE ONE MORE HR. UNCOVERED CHEX PARTY MIX 6 TBSP BUTTER 2 TBSP WORCHESTERSHIRE SAUCE 1 ½ TSP SEASONED SALT ¾ TSP GARLIC POWDER ½ TSP ONION POWDER 3 CUPS CORN CHEX, RICE CHEX, WHEAT CHEX, 1 CUP MIXED NUTS 1 CIP BITE SIZE PRETZELS 1 CUP GARLIC FLAVOR BAGEL CHIPS HEAT OVEN TO 250 DEGREES IN LG ROASTING PAN MELT BUTTER IN OVEN STIR IN SEASONINGS GRADUALLY STIR IN REMAINING REGREDIENTS UNTIL EVENLY COATED BAKE 1 HR, STIRRING EVERY 15 MIN SPREAD ON PAPER TOWELS TO COOL

MELT BUTTER IN STOCK POT BLEND IN FLOUR TO MAKE A SMOOTH PASTE GRADUALLY ADD HOT WATER A LITTLE AT A TIME WHISKING IT SMOOTH AS YOU GO SIMMER UNTIL SMOOTH SAUTE STEAK POUR OFF FAT ADD MEAT, BOUILLON, ALL VEGETBLES AND SEASONING TO SAUCEPAN BRING TO BOIL SIMMER UNTIL VEGETABLES ARE COOKED

MINNESOTA WILD RICE SOUP 2 STICKS BUTTER 1 WHITE ONION DICED SMALL 2 STALKS CELERY DICED SMALL 3 SMALL CARROTS DICED SMALL 2 TBSP SHERRY 1 CUPS FLOUR 2 QTS CHICKEN BROTH 12 OZ WILD RICE 2 CUPS HEAVY WHIPPING CREAM S AND P TO TASTE IN HEAVY COOKING POT MELT BUTTER ADD ONIONS, CELERY, CARROTS AND SAUTE TILL ONIONS TRANSPARENT ADD SHERRY AND STIR

ADD FLOUR AND STIR UNTIL DISSOLVED AND BEGINNING TO COOK ADD 1 QT CHICKEN STOCK STIR SLOWLY ADD REMAINING STOCK ADD COOKED WILD SEASON WITH S & P SLOWLY ADD WHIPPING CREAM

BUTTERSCOTCH BREAKFAST ROLLS 18 FROZEN BREAD BOUGH IN GREASED ANGEL FOOD PAN SPINKLE 1 PKG BUTTERSCOTCH NON INSTANT PUDDING BRING TO BOIL ½ CUP BUTTER ½ CUP BROWN SUGAR 1 TSP CINNAMON POUR OVER ROLLS ADD ½ CUP CHOPPED NUTS LET RAISE OVERNITE

BAKE @ 350 ½ HOUR

DRIED BEEF DIP 8 OZ CREAM CHEESE 1 CUP SOUR CREAM 4 OZ CHOPPED DRY BEEF SPRINKLE WERSTERSHIRE ¼ CUP CHOPPED ONIONS BREAD BAKE 11/2 HRS @ 300

APPLE GLAZED CARROTS 1 TBS BUTTER 16 OZ BABY CARROTS 1 CUP UNSWEETENED APPLE JUICE 1 TSP HONEY 1 TBSP MINCED ONION TOPS MELT BUTTER- COOK CARROTS TILL BROWN 8 MIN ADD APPLE JUICE BRING TO BOIL SIMMER TILL GLAZED STIR OCCASIONALY

GRILLED HAMBURGER WITH ARGENTINEAN PARSLEY SAUCE 12 OZ GROUND BEEF ½ TSP SALT ¼ TSP CAYENNE PEPPER 3 TBLS PARSLEY 2 TBSP OLIVE OIL 1 TBSP RED WINE VINEGAR 1 LG CHOPPED GARLIC CLOVE ¼ TSP CAYENNE PEPPER ¼ DRIED ORIGANO COCO’S DRESSING

½ CUP SOUR CREAM ½ CUP BUTTER MILK ½ CUP MILK ¾ CUP MAYO IN CUP PLACE; 41/2 TSP CIDER VINEGAR 11/2 TSP GARLIC SALT ½ TSP PEPPER MIX ADD 3-4 TBSP FINELY GRATED PARMESON FRUIT COMPOTE SAUCE ½ PINT WHIPPING CREAM 8 OZ SOUR CREAM LET STAND 8 HRS FRUIT WITH HONEY CREAM 11/2 CUPS SOUR CREAM 3 TBSP HONEY 8 CUPS FRUIT GARNISH WITH 3 TBSP ALMOND SLICES TOASTED MINT LEAVES SHRIMP SCAMPI 2 LBS WASHED DEVIENED IN BAKING DISH MIX 8 TBSP MELTED BUTTER ½ CUP OLIVE OIL 1 TBSP LEMON JUICE ¼ CUP FINE SHALLOTS 1TBSP CHOPPED GARLIC 1 TSP SALT TURN SHRIMP TILL COVERED BROIL 3-4 IN FROM HEAT

BROIL 5 MIN TURN BROIL 5-10 MIN TILL LIGHTLY BROWN AND FIRM SERVE WITH LEMON AND PARSLEY

mashed yams in orange cups Hollowed-out orange halves are filled with mashed yams and topped with marshmallow creme and pecans. Servings: Makes 18.

Ingredients 6 pounds large yams (red-skinned sweet potatoes) 3/4 cup marshmallow creme 9 tablespoons butter, room temperature 6 tablespoons maple syrup 3 large eggs 9 large oranges Additional marshmallow creme 36 pecan halves

Preparation Pierce each yam all over with fork. Working in 2 batches, cook yams in microwave 15 minutes. Turn yams over; cook until tender, about 12 minutes longer. Cut yams in half; scoop pulp into bowl. Add 3/4 cup marshmallow creme, butter, and syrup; mash until smooth. Season with salt and pepper. Whisk in eggs. (Can be made 1 day ahead. Cover; chill.) Preheat oven to 350°F. Cut thin slice from top and bottom of each orange to make flat surfaces. Cut oranges in half. Scoop out pulp; reserve for another use. Place orange cups on 2 baking sheets. Divide yam mixture equally among cups. Top each with dollop of marshmallow creme and 2 pecan halves. Bake until beginning to brown, about 30 minutes.

CHILIE AND PEPPER DIP 2 1 1 1 1

8 oz cheam cheese cup mayo 4 oz can green chilies 2oz can drained peppers cup grated parmasian

Microwave on high for 3 min. Serve with bagette

RAVEONI 1 pk raviloni 3 tbls butter 2 tbls fresh sage 2 tbls balsamic vinegar 1 dash nutmeg Grated cheese Cook rav. Brown butter and sage Toss together and add balsamic vinegar and s/p and cheese

CUCUMBER AND TOMATO SALAD 5 fresh oregano leaves 10 fresh basil leaves ½ cup olive Mix together 2 TBLS balsamic vinegar 2 TBLS red wine vinegar 3-4 cloves garlic Mix together ½ tsp kosher salt 3 cucumbers 2 lg tomato

red onion

fresh mozzarella

DANNY AND SHULA COFFEE Fill copper pot with water Add one pregnant tsp coffee Add 1-2 spoons sugar Bring to boil while steering, at boiling point lift from heat source Repeat 3 times

Knock your socks off Pasta Suprise I submit the following: What you'll need: 1 package Italian sausage (five links, I use "medium") 1/8th stick butter (note: BUTTER) 1 8oz can sliced mushrooms (use fresh if you like) 1 8oz can El Pato brand tomato sauce (no substitutions with this it's the key ingredient!) 1 jar Paul Newman's brand Mushroom Marinara 1 15oz can diced tomatoes 1 pkg. (12oz) Rotini pasta. I use the colored variety Just use as much as you need to feed your group, don't cook the whole package unless you need to. You can use the left over sauce for pizza sauce/topping if you want to! Garlic bread if you like. Enough to go around. Side dishes as you feel appropriate. Salt? Not needed. Pepper? Nope. Garlic? You COULD experiment if ya wanna. Onion? See Garlic. What to do: In a normally large skillet, brown the sausage links in the butter. When about 75% browned, add the mushrooms and the El Pato brand sauce. Simmer slowly, slightly covered, to reduce the liquid until it's almost a paste, about 20 minutes. Stir it often enough to make sure it doesn't burn. Add a LITTLE water if needed, but let it thicken to the point where it's not soupy any longer and is getting pretty sticky. At this point you have a choice, you can leave the sausage links whole or slice them up if you like to wolf your food down without having to use anything as elegant as a knife during the meal. I prefer the knife method myself. If you choose to cut them up, remove the pan from heat while doing that and return to heat when done. Yes, put the cut up sausage back in the pan ;) Once the liquid has been reduced, start the water boiling for the pasta and add the Newman's sauce and diced tomatoes to the skillet. Cover mostly (not tightly) and simmer at a good rate while the pasta is boiling. I cook my pasta kinda slow, about 20 mins worth. Stir occasionally while the pasta cooks. The sauce should not be "runny" when it's right for serving. When the pasta is done, hopefully you've timed everything else right and so will be the rest of the meal. Serve the mixture on a bed of pasta (drained of course and, I like to let the pasta sit for a few minutes spread out on a plate until it isn't so steamy before dishing up the sauce. Seems to help the sauce stick to them better.) along with anything else you've prepared and there ya go! This is a great winter meal and really has some zing to warm you up. I hope you try it and enjoy! Here's what you'll be looking for: One side of the can: http://www.dudesrv.com/Images/ElPatoYellow1.jpg The other: http://www.dudesrv.com/Images/ElPatoYellow2.gif Also available online HERE if you can't find it at the store. (Those prices are high though. I get the small cans for $0.50/ea or $24.00/case at the market, so shop around!) On edit: Added pics of the can.

Hawaiian Pineapple Salsa 1 medium ripe pineapple 1 medium red onion, diced 1 red bell pepper, diced 1 green bell pepper, diced 1 cup raisins 1 cup packed light brown sugar 1/4 cup white wine vinegar

2 garlic cloves, minced 1 tablespoon minced fresh ginger 1 teaspoon salt 1/4 teaspoon ground cloves Hawaiian Pineapple Salsa Directions: 1. Cut off crown and stem end of pineapple. Cut off rind and remove eyes. Core pineapple. Finely chop flesh. 2. In a 4-quart saucepan, combine pineapple, red onion, red pepper, green pepper, raisins, brown sugar, vinegar, garlic, ginger, salt and cloves. Over high heat, heat mixture to boiling. Reduce heat to low and simmer, uncovered 20 minutes, stirring occasionally. Set aside 1½ cups pineapple salsa. Spoon remaining pineapple mixture over ham. Bake ham as directed. Serve reserved pineapple salsa with ham.