Ckuckwagon Stew

2 1/2 Lbs cubes meat (5 cups)

1 table all-purpose flour

1 table paprika

1 table chili powder

2 teas. salt

3 table lard

2 sliced onions

1 clove, minced

1 28 oz. can tomatoes

3 table chill powder

1 table cinnamon

1 teas. ground cloves

1/2 to 1 teas dry crushed red peppers

2 cups chopped potatoes

2 cups chopped carrots

Coat meat in a mixture of flour, paprika, 1 teas chill powder & salt, Brown in hot fat in a large Dutch oven. Add onion & garlic & cook until soft. Then add tomatoes, chill powder, cinnamon, cloves & peppers. Cover & simmer 2 hours, Add potatoes & carrots & cook until vegetables are done, about 45 min.

Dutch Oven Special

1 lb. dry pinto beans

6 lb. rump roast

1 table. lard

1 cup banana peppers or green pepper strips

2 deiced onions

1 cups tomato juice

1 8oz. can tomato sauce

1/2 cup water

2 table. cider vinegar

2 table. brown sugar

2 table salt

1 teas. each of dry mustard & thyme

Wash beans: drain, cover with cold water & let soak overnight. Bring beans to a boil and cook a hour: drain, discarding water. Brown roast in hot fat in large Dutch oven. Add peppers & onions & cook tell tender. Add beans and remaining ingredients. Cover & bake at about 350° for 2 1/2 hours or tell beans are tender & meat is done.

Wild card Chili

2 lb chopped meat

1/2 cup chopped onion

1 16 oz. can red beans

1 16 oz. can refried beans

1 8oz. can tomato sauce

1 cup water

1 teas. chopped red pepper (hot)

1/2 teas. each salt, garlic,, black pepper, & cayenne

3 table. chili powder

2 table molasses

Brown meat with onions in dutch oven: pour off any fat: Add remaining ingredients: Cover & simmer for 1 hour, stirring occasionally.

Black Jack BBQ Sauce

1 cup Strong black coffee

1 cup Worcestersauce

1 cup catsup

1/2 cup cider vinegar

1/2 cup brown sugar

3 table. chili powder

2 teas. salt

2 cups chopped onions

1/4 minced hot red chill peppers

6 cloves garlic, minced

Combine all ingredients in a saucepan. Simmer 25 mins. Then put in a blender, blend until smooth.... makes 5 cups.. Place 8 lbs meat in sauce ....over night to marinate.... be sure the the meat is coated. Place in Dutch oven ...next day ..cook at 350° about 3 hr.

One Shot Sauce & Meat

1 lb. butter

1/2 cup onion, minced

2 cloves garlic, minced

1/2 cup whiskey

1/4 cup Worcester sauce

1 table. pepper

1 1/2 tesp dry mustard

1 teas salt

1/4 teas Tabasco

Melt butter in a saucepan, add onion, garlic. cook slowly until soft & tender. Add remaining ingredients.... mix.... makes 3 cups. Add 5 lb. meat add 1/2 of one shot sauce over meat in Dutch oven. Cook at 350° for about 1 hr. turn meat over cook 1hr. more. Thicken the remaining sauce .....and use as a gravy.

Honey Pineapple Pork Chops

Ingredients:

1/4 cup light soy sauce or tamari
1/4 cup white vinegar
1/4 cup extra virgin olive oil
1/4 cup fresh or canned (packed in juice) crushed pineapple
2 Tbsp honey
2 Tbsp minced ginger
2 garlic cloves, minced
4 boneless centre cut pork chops or boneless pork loin (about 1/2-1 inch thick)

To make marinade, stir all the ingredients together in a small bowl. Place the pork chops in a shallow dish and cover with the marinade. Marinate in the refrigerator for 4 hours or overnight. Prepare the grilling machine for cooking. Drain the pork chops reserving the marinade. Place the chops on a hot grill and cook for 5 to 7 minutes, basting occasionally if desired with the reserved marinade until nicely browned and cooked thoroughly. Juices should run clear when a chop is pierced with a fork at the thickest part, and no pink should remain. Makes 4 servings.

Rotel King Ranch Chicken

Ingredients:

1/4 c. margarine
1 med green bell pepper, chopped
1 med. onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel
2 c. cubed cooked chicken
12 corn tortillas, torn into bite size pieces
2 c. (8 oz) shredded cheddar cheese

Preheat oven to 325 degrees. In a large saucepan, cook pepper and onion in melted margarine until tender, about 5 minutes. Add soups, Rotel, and chicken, stirring until well blended. In a 13x9 inch baking pan, alternately layer tortillas, soup mixture and cheese, repeating for 3 layers. Bake 40 minutes, or until hot and bubbling. Makes 8 servings.

Chocolate Eclair Cake

For cake:

Plain Graham crackers
2 (3 3/4 oz) boxes french vanilla pudding, instant
3 cups milk
9 oz. Cool Whip

For topping:

1 cup sugar
1/2 tsp. salt
1/3 cup cocoa
1/4 cup milk
1/4 cup butter
1 tsp. vanilla

Mix and beat milk with pudding for 2 minutes. Fold in Cool Whip. Layer cracker and pudding until you have 4 layers, ending with crackers. Topping: Mix sugar, salt, cocoa and milk; bring to a boil and cook 1 minute. Remove from heat. Add butter and vanilla. Cool and beat until creamy. Spread on top of crackers. Refrigerate for 24 hours. (Best to not cover it)

Swedish Pot Roast

Ingredients:

3 lbs beef pot roast, chuck, or brisket
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp ginger
2 tsp salt
1/8 tsp pepper
2 tbs olive oil
2 onions, sliced
1 clove garlic, diced
1/2 cup brown sugar
1/2 cup red wine (or cider vinegar)
1 cup water
4 bay leaves

Combine nutmeg, cinnamon, ginger, salt, and pepper; rub into meat. Heat
pressure cooker, add olive oil and brown meat well on all sides. Add onion, garlic, brown sugar dissolved in wine, water, and bay leaves. Close cover securely. Place pressure regulator on vent pipe and cook 35 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Serves 4 to 6.

EALEMON© HONEY HERB CHICKEN

Ingredients:

1/3 cup honey
1/4 cup ReaLemon© lemon juice
2 tsp rosemary leaves, crushed
2 lbs chicken pieces

Prepare grill or preheat oven to 350 degrees F. In small bowl combine all
ingredients except chicken. Brush sauce over chicken. Grill or bake until tender, basting occasionally with sauce. Serves 4 to 6.

Jamaican Rock Lobster Salad

Ingredients:

2 cups watermelon, cut into 1/2-inch cubes
4 rock lobster tails, cooked
2 avocados, peeled, cut into 1/2-inch cubes
2 papaya, cut into 1/2-inch cubes
1/2 cup cilantro, fresh, coarsely chopped
1/2 cup fresh lemon juice
1 1/2 cups salad oil
1 tablespoon ginger seasoning
2 tablespoons honey
Salt and pepper to taste
1 head iceberg lettuce
1 ounce shredded coconut

Cut tails in half lengthwise, remove vein, cut into 1/2-inch slices. Combine lobster with watermelon, avocados, papaya, and cilantro. Pour lime juice into small bowl and slowly whisk in oil. When oil is incorporated add honey and jerk seasoning. Pour over lobster mixture and refrigerate one hour, stirring occasionally. Place salad on a bed of shredded lettuce, sprinkle with coconut. Makes 6 salads.

Creamy Watermelon Salad

Ingredients:

4 cups watermelon balls, chilled
4 ounces cream cheese
2 tablespoons mayonnaise
1/2 cup whipping cream
1 1/4 cups diced celery
1/4 cup diced red bell pepper
1/2 cup pecans

Blend cream cheese with mayonnaise until fluffy. Whip cream to soft peaks and fold into cream cheese. Fold in celery and bell pepper. Place watermelon balls in dessert glasses and spoon dressing over top. Sprinkle with pecans. Add sugar to taste to dressing for a sweeter salad.

Garbage Cake

Ingredients:

1 ANGEL FOOD CAKE CUT INTO BITE SIZE PIECES
2 LARGE BOXES OF RED JELLO
2 LARGE BOXES OF VANILLA INSTANT PUDDING
12 OZ. WHIPPED TOPPING (COOL WHIP WILL WORK)
1 CAN FRUIT COCKTAIL DRAINED WELL**
5 SLICED BANANAS***
CHOPPED NUTS(OPTIONAL)

PLACE CAKE PIECES IN 13X9 UNGREASED PAN. MAKE JELLO ACCORDING TO THE BOX AND POUR OVER CAKE. REFRIGERATE UNTIL SET. POUR DRAINED FRUIT OVER THE JELLO. MAKE PUDDING ACCORDING TO THE BOX AND SPREAD OVER THE FRUIT. REFRIGERATE FOR 1 HOUR. PLACE SLICED BANANAS OVER THE PUDDING AND TOP WITH WHIPPED TOPPING AND NUTS(IF USED). REFRIGERATE OVERNIGHT FOR BEST FLAVOR. KEEP COLD.

** ANY KIND OF DRAINED CAN FRUIT CAN BE USED. I LIKE SLICED PEACHES IN MINE. THIS WAS THE CAKE I HAD FOR MY BRIDAL SHOWER AND EVERYONE LOVED IT. I GAVE OUT MORE RECIPES THAT DAY.

*** DIP SLICED BANANAS IN ANY KIND OF CITRUS (ORANGE,LEMON OR LIME) JUICE BEFORE USING, THIS WILL PREVENT THEM FROM TURNING BROWN.

STAR'S FAMILY CHOCOLATE CAKE

Sift together in a large bowl:
2 cups sugar
2 cups flour
Mix in a sauce pan:
2 sticks butter or margarine
4 tablespoons coca
1 cup water
Bring to a rapid boil. Pour over flour and sugar mix well:
Add:
1/2 cup butter milk
2 eggs, slightly beaten
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon vanilla
Mix well and pour into a greased sheet pan bake 25 min. at 400%


Begin making icing about 5 min. before the cake is done:
Melt together and bring to a boil :
1 stick of margarin
4 tablespoons coca
6 tablespoons butter milk
Remove from heat and add:
1 box powdered sugar
1 teaspoon vanilla
I cup chop pecans
Beat well...Spread on cake while hot from the oven.

Peanut Butter Pie

Ingredients:

1 pre baked pastry or Graham cracker* pie shell
1 qt. (1 L) good quality vanilla ice cream
1 cup (250 ml) peanut butter**
1/2 cup (125 ml) fudge sauce (Smuckers is good) or chocolate syrup
1/4 cup (60 ml) roasted peanuts (use more if you like)

Graham crackers are a type of American biscuit which is thin, crisp, and made from whole wheat flour. If these are not available in your area use
whatever you would use for a cheesecake-type crust. Peanut butter is an American product made from pureed peanuts. If it is not available in your area you may substitute a jam or preserve of your choice.

Soften the ice cream in the refrigerator for 1/2 to 1 hour. In a mixing bowl swirl the ice cream and the peanut butter together, being careful not to mix them too thoroughly. Put this mixture in the pie shell, drizzle with the fudge sauce or chocolate syrup, and top with the peanuts. Freeze at least 1 hour and serve frozen. Makes one pie to serve 6 to 8.

Chocolate Chip Pancakes

Ingredients:

2 eggs
3 cups (750 ml) buttermilk*
3 cups (750 ml) all-purpose flour, sifted
1 tsp (5 ml) baking soda
2 tsp (10 ml) baking powder
1 tsp (5 ml) salt
2 Tbs (30 ml) sugar
1/4 cup (60 ml) melted butter
1 oz (28 g) chocolate chips

* If buttermilk is not available in your area, add 1 Tbs (15 ml) lemon juice to 3 cups (750 ml) milk and let stand at room temperature for 10 to 15 minutes.

In a large bowl beat the eggs and the buttermilk together. Add the remaining ingredients except for the chocolate chips and mix well. Drop batter by spoonfuls onto a hot, well greased skillet or griddle. Drop a few chocolate chips onto the pancake while the first side is cooking, before he bubbles form. Cook until golden brown on the bottom, flip, and cook until the second side is golden brown. Top with your choice of butter, favorite syrup, chocolate syrup, or whipped cream. Serves 4 to 6.

"TURTLE CAKE"

Ingredients:

1 Duncan Hines Devils Food cake mix
1 14 oz. Eagle Brand Chocolate Sweetened Condensed Milk
1 14 oz. bag Hershey's Classic Caramels (Chocolate Creme filled)
1 12 oz. Hershey's Mini Chocolate Chips
2 Cups chopped pecans
1 can Duncan Hines ready to spread Caramel Frosting
Smuckers Caramel Ice Cream topping, mini chips and pecans to garnish

Mix the cake mix according to box, except add 1 cup of the chocolate (or you
can use reg.) sweetened condensed milk. Pour 1/2 of batter into greased 9x13 baking pan. Bake 15 Mins at 350 degrees. Unwrap caramels, about 3/4 of the bag, and melt them on stovetop with 1/2 cup of the sweetened condensed milk. Keep warm. Remove the cake from the oven and spread the melted caramels over the top. Sprinkle the chocolate mini chips over the caramel, saving just a little for top. Finally, sprinkle the pecan halves over the chips and cover with the remaining cake batter. Bake for an additional 23-30 Mins. til set. Cool the cake and frost with the caramel frosting, sprinkle with the rest of the chocolate chips, nuts and drizzle with the smuckers caramel.

RITZ MOCK APPLE PIE

Pastry for two-crust 9 inch pie
36 Ritz Crackers, coarsely broken (about 1 3/4 cups crumbs)
2 teaspoons cream of tartar
2 tablespoons lemon juice
Grated rind of one lemon
2 cups water
2 tablespoons margarine
2 cups sugar
1/2 teaspoon ground cinnamon
No apples needed

Roll out half the pastry and line a 9 inch pie plate. Place crackers in prepared crust. In saucepan, over high heat, heat water, sugar, and cream of tartar to a boil and simmer for 15 minutes. Add lemon juice and rind; cool. Pour syrup over crackers. Dot with margarine; sprinkle with cinnamon. Roll out remaining pastry; place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape. Bake at 425 F for 30-35 minutes or until crust is crisp and golden. Cool completely.

DUMP CAKE

Ingredients:

1 (#2) can crushed pineapple (do not drain)
1 can cherry pie filling
1 box yellow cake mix or white
1/2 stick margarine
1/2 cup chopped nuts

Dump pineapple and cherry pie filling into a 9x13 inch pan. Sprinkle dry cake mix evenly over fruits. Dot with butter and sprinkle nuts on top. Bake at 350 degrees for 50 minutes.

EARTHQUAKE CAKE

Ingredients:

1 box German chocolate cake mix
1/2 box powdered sugar
1 stick margarine
1 (8oz.) pkg. cream cheese
1 small can coconut
1 cup pecans(chopped)

Grease 13x9x2 inch pan. Sprinkle bottom of pan with a layer of 1/2 cup pecans; top with 1/2 can of coconut. Mix cake mix according to package directions. Carefully spread cake batter over pecan/coconut layer. In small bowl, combine softened margarine, cream cheese, and powdered sugar. Drop this by spoonfuls onto cake batter. Pull a knife through batter several times to spread and work into batter slightly. Sprinkle top with remaining pecans and coconut. Bake at 350 degrees for 30 minutes or until done.

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