Ingredients:
1/2 cup butter
1 cup brown sugar
1 cup light molasses
1 egg, beaten
4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg

Directions:

1.      Preheat oven to 350 degrees F.

2.      Grease cookie sheets.

3.      Cream butter and sugar.

4.      Blend in molasses and eggs.

5.      Sift dry ingredients together and stir into molasses-egg mixture.

6.      Roll out dough on lightly floured board and cut into shapes with cookie cutters.

7.      Bake for 10 to 12 minutes or until golden brown.

Ingredients:
1 1/2 cups milk
1 cup rolled oats (not instant)
1 cup chopped pitted dates
2 cups all-purpose flour
4 teaspoons baking powder
1 1/2 teaspoons salt
3/4 cup granulated sugar
1 egg

Directions:
Bring milk almost to simmer. Place oats and dates in large mixing bowl and add milk. Set aside to cool to room temperature. Preheat oven to 325 degrees F.

In another bowl, whisk together flour, baking powder, salt and sugar. When oat mixture is cool, beat in egg. Stir in dry ingredients, mixing well.

Pour batter into a buttered 9 x 5-inch loaf pan. Bake for 45 to 50 minutes, until top is crusty and golden. Cool before slicing.

Yields 1 loaf.

Batter for Frying Recipe

3 parts self-rising flour

1 part cornstarch

2 parts water

1/10 part peanut oil

Apples

Purchase firm crisp apples.  Peel and cut into eighths and remove the core.  Dust the apple pieces with flour before you dip them into the batter for deep-frying.  Dip the pieces in the batter, making sure each piece is evenly coated.  Drop the batter-covered pieces into oil that has been heated to approximately 300 degrees.  Use a spoon to baste hot oil over the top of each apple piece for about 5 seconds.  After basting, let each piece continue to cook undisturbed for about 5 seconds. 

Bananas

Buy firm bananas.  Peel and cut the points.  Cut in chunks the same length as the diameter.   Prepare the banana chunks in the same way as the preparation for apples.  You can sprinkle confectioner’s sugar mixed with 1 tablespoon cinnamon powder onto a  flat surface and roll the deep-friend bananas in the mixture.

Banana With Sweet Stuffing

Sweet Stuffing

2 cups red beans

water

2 cups sugar

peanut oil

Soak 2 cups of red beans overnight.  Simmer with water, an inch over the beans, until tender.  When the beans are sandy in texture, add an equal amount of sugar, 2 cups or more and cook over medium low heat.  Turn the batch occasionally being careful not to burn.  After about 10 minutes, start to add the oil at the edge of the wok or frying pan.  The end result should be a dark, shining reddish brown.

Banana Preparation

Peel and cut the tips of the banana, then cut the banana lengthwise in halves.  Use a small spoon to scoop out some of the center to give space for stuffing.  Make sure the banana does not break by scooping gently.  Fill one of the halves with Sweet Stuffing and firmly close the other half.  Cut in chunks and dust the cut ends with cornstarch and deep-fry as with the apples and bananas.

Ingredients:
2 cups uncooked elbow macaroni
3 hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and chopped
2 tablespoons dill pickle relish
2 cups creamy salad dressing (e.g. Miracle Whip)
3 tablespoons prepared yellow mustard
3/4 cup white sugar
2 1/4 teaspoons white vinegar
1/4 teaspoon salt
3/4 teaspoon celery seed

Directions:

1.      Bring a pot of lightly salted water to a boil.

2.      Add macaroni, and cook for 8 to 10 minutes, until tender.

3.      Drain, and set aside to cool.

4.      In a large bowl, stir together the eggs, onion, celery, red pepper, and relish.

5.      In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed.

6.      Pour over the vegetables, and stir in macaroni until well blended.

7.      Cover and chill for at least 1 hour before serving.

4 cups warm water
3 tbsp. yeast
1 1/4 cups warm water
1 cups oil
2 tsp. honey
4 1/4 cups whole wheat flour
6 tsp. salt
1 cups brown sugar
10 1/2 cups white flour

Directions:

1.   Mix together 4 c. water, brown sugar, yeast, whole wheat flour and salt.

2.   Let stand 1 hour

3.   Then add the rest of ingredients mixing only until flour is mixed in.

4.   Grease bowl and dough.

5.   Cover for 40 minutes.
6.   Knead dough and let rise for an hour.

7.   Put in pans and let rise until they double in size.
8.   Bake at 350 for 30 minutes.

Ingredients:
4 skinless boneless chicken breast halves
2 skinless chicken thighs
1/4 cup pistachio nuts
2 tbsp whipping cream
1/4 tsp salt
1/4 tsp pepper salt and pepper
1 tsp butter — melted
Paprika

Directions:

1.      Preheat oven to 375 degrees and lightly grease a shallow baking dish.

2.      Debone chicken thighs and place meat in a food processor.

3.      Process until coarsely ground.

4.      Add pistachio nuts, cream and 1/4 teaspoon each of salt and pepper.

5.      Process until well combined, Set aside.

6.      Place each breast half between two sheets of plastic wrap and flatten to 1/8 inch thick.

7.      Season with salt and pepper and place 1/4 of the thigh mixture on each breast and roll up, tucking in the ends.

8.      Secure with toothpicks, place rolls in prepared baking dish, brush with melted butter and sprinkle with paprika.

9.      Bake until interior temperature is 165 degrees, about 30 – 35 minutes.

10.  Meanwhile prepare the Cider Cream Sauce.

11.  In a medium saucepan combine chicken stock, apple juice and vermouth.

12.  Bring to a boil, reduce heat slightly and gently boil until reduced to 1/2 cup, about 15 – 20 minutes.

13.  Add whipping cream and return to boiling, reduce heat and gently boil until slightly thickened, about 5 – 7 minutes.

14.  Remove chicken roll from oven and place on serving plates.

15.  Spoon Cider Cream Sauce over chicken rolls and serve

2 Large chicken breasts (skinless and boneless)

1 large bottle of meatless tomato sauce (Prego, Rago, etc. – I prefer the ones with garlic and 

herbs)

1 large bag of frozen, cut okra

1 medium onion, diced

2 cloves of garlic, diced

3/4 cup green onions,  cut fine

3/4 cup parsley, cut fine

1/2 teaspoon of oregano

1/2 teaspoon of basil

Salt and pepper to taste.

2 tablespoons of olive oil or vegetable oil

Cut chicken into squares about an inch in size.  Heat oil and saute chicken until nearly 

cooked through.  Remove from pan and reserve.  Next, in the same pan cook the okra until 

confident that slime is gone.  Be careful not to burn.  Add onions, garlic, and green onions 

to okra and allow to cook until the onions start of wilt.  Lower fire for this step because okra will tend to burn.  

Add tomato sauce and fill half of bottle with water to remove all the sauce and add to okra mixture.  Cook

for about five minutes on medium fire.  Add chicken,  cover and cook over medium/low heat for about a half  

hour.  Stir occasionally.  Add parsley after turning off the heat and let sit for about ten minutes.  Serve over

cooked rice.  Enjoy!  Chicken can be replaced with shrimp,  pork or even beef.  All is still well! 

Ingredients

1 cup chopped dates

1 cup milk

1/4 cup sugar

2 tbsp butter

1 small tsp bi carb soda

1 cup SR flour

Method

Place milk, sugar, dates & butter in a saucepan. bring nearly to the boil then add bicarb soda. When foaming, take off heat.

Stir in flour. Put into a greased steamer & steam for 2hours.

Pie Shell

Ingredients

6 oz cracker type biscuits

4 oz butter or margarine

1/4 cup water

Method

Melt margarine, add water. Crush biscuits finely. Add to margarine mixture & mix thoroughly. press into base & sides of 9″ pie plate. Place in refrigerator.

Filling

Ingredients

1 medium onion

1/2 green pepper

7 oz can salmon

2 oz margarine

10 1/2 oz can cream of chicken soup

3 eggs

1/4 cup milk

salt & pepper

lemon juice

celery if desired

Method

Chop onion & green pepper.

Drain salmon, reserving the liquid.

Heat butter or margaring in a saucepan.

Add onion & green capsicum & saute until tender but not brown.

Add soup & stir thoroughly.

Remove from heat.

Beat eggs & milk.

Add to soup mixture with salmon liquid.

Add salt & pepper to taste.

Place flakes of salmon in base of shell.

Pour sauce over the salmon.

Bake in a moderate oven for 35-40 mins or until filling is set & surface is golden.

Ingredients

1 1/2 lbs steak (chuck or topside)

1 large onion

1 can cream of mushroom soup

1 small can mushrooms

1 pkt twist noodles

Method

Cut steak into cubes & place in casserole dish. Slice onion & arrange on top. Add can of soup & can of mushrooms. Place lid on casserole dish & cook in moderate oven for 2 1/2 hours.

Cook noodles in rapidly boiling salted water.

Serve stroganoff with carrot rings, peas & noodles.