Trail Mix (from Quick Cooking) Magazine

1 pkg (16 oz) M & M's
1 pkg (10 oz) peanut butter chips
3 oz. of chow mein noodles
1 & 1/2 cups raisins
1 & 1/4 cups peanuts
1 bag of dried banana chips (optional)

Holiday Party Mix (by Nestle Toll House)

9 cups oven-toasted corn cereal squares
4 cups popped popcorn
1 1/2 cups dry-roasted peanuts
1 cup packed light brown sugar
1/2 cup (1 stick) butter or margarine
1/2 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 3/4 cups (10-oz. pkg.) NESTLÉ TOLL HOUSE Holiday Shapes & Morsels
1 pkg. (7.5 oz.) white fudge-covered pretzels

PREHEAT oven to 250° F. Grease large roasting pan.
MIX cereal, popped popcorn and peanuts in large bowl. Pour into prepared pan.
COMBINE brown sugar, butter and corn syrup in medium, heavy-duty saucepan. Bring to a boil over medium heat, stirring constantly. Boil, without stirring, for 5 minutes. Remove from heat; stir in vanilla extract and baking soda. Pour evenly over cereal mixture; stir to coat evenly.
BAKE for 45 minutes, stirring every 15 minutes. Cool completely in pan, stirring frequently to break apart mixture. Stir in Shapes & Morsels and pretzels. Store in airtight container.

Cereal Toffee...by Teresa in Illinois

1 c. sugar
1 c. margarine
2 1/2 c. Kix cereal

In large skillet, melt margarine. Then add sugar and heat to boiling state, stirring constantly. Cook & stir over medium heat about 10 min. till mixtures caramelizes (becomes lt. brown & thickens) Remove from heat.
Add cereal till well coated. Spread 1/4 inch thick on ungreased, medium size cookie sheet. Cool, then break into pieces.
*I would recommend making a double batch. Single, does not make very much.

Ice Box Pickles...by Mark

1 cup sugar
1 1/2 cup of white vinegar
3/4 cup water
1 teaspoon salt
dill weed
1-2 hot house cucumber or (sliced)
4-6 pickling cucumbers or (cut into spears)
2-3 thiner cucumbers (sliced)
1-2 teaspoon pickling spices (opt)

Put water, vingar, sugar, salt, and spices if using into a pot and bring to a boil.
In either a plastic or glass bowl place dill weed in the bottom. Place the cut cucumbers on top. Once the brine is boiling pour over the cucumbers allow to cool for 1 hour, cover and place into the frig for at least 2 hours.
Can serve as a veggie dish (simi-sweet-sour) after several days they are 1/2 sweet-sour pickles, after a week they are full cured sweet-sour. You may reduce the sugar but sub vinegar. These pickles MUST be kept cold!
You may change taste of pickles by using...onions, garlic, spices, or using apple cyder vinegar.

Mark's Basic Tomato Sauce

4-6 pounds roma tomatoes (plum tomatoes)
1 12 ounce can tomato paste
1 6 ounce can flavor tomato paste
1 onion
1-2 cubanella peppers
fresh garlic
2 ribs of celery
black and green olives
2-4 bay leaves
salt pepper (fresh ground)
white wine
olive oil (extra virgin)
dried Italian season
fresh herbs (chives, basil, oregano, sage, thyme, terragon) butter anise seeds or fennel seeds
mushrooms (optional)
Veleveeta cheese (this is a mix of cheeses that melts easy, you can use a cheese sauce or extra parmesan)
Parmesan cheese
1-3 teaspoon sugar for extra sweet sauce (optional)

In a large heavy pot put 2 pats of butter and olive oil on low heat. Chop celery and onions and add to the hot pot with the bay leaves, turn heat up to medium low to medium place some salt and pepper, mix, and cook 20-30 minutes until soft and browning.
Remove ends of the tomatoes and cut the peppers removing the seeds. Quarter the tomatoes and add to the vegetables with 2-4 cloves of garlic. Add 1-2 cups of water, cover and allow to cook 20-30 minutes on medium low. Stir if needed. Add 1 teaspoon of dried season and water if needed.
Remove the bay leaves and using a good hand blender blend up. Add 1-1 1/2 cups white wine. Both cans of paste plus 2 cups of water. Add 1/4 teaspoon anise or fennel seeds, mix and add sliced olives and mushrooms and sugar. Cook on medium low to low 6-8 hours, stir as needed.
Remove 1 cup of hot sauce and add 2/3 inch slice Veleveeta cheese stir till melted and add to the sauce.
Taste and add salt or pepper if needed. Before serving add fresh chopped herbs and some parmesan cheese.

FRIED GREEN TOMATOES...by Mark

INGREDIENTS:
4 to 6 green tomatoes
salt and pepper
cornmeal
bacon grease or vegetable oil
PREPARATION:
Slice the tomatoes into 1/4 - 1/2-inch slices 1 1/4 - 2 1/2 cm. Salt and pepper them to taste. Dip in meal and fry in hot grease or oil about 3 minutes or until golden on bottom. Gently turn and fry the other side.
Serve as a side dish - delicious with breakfast!