Snickerdoodles

1 cup Shortening
1 1/2 cups Sugar
2 Eggs
2 3/4 cups Flour
2 teaspoons Cream of Tartar
1 teaspoon Baking Soda
1/2 teaspoon Salt

For Coating:
3 tablespoons Sugar
3 teaspoons Cinnamon

Cream together shortening, sugar, eggs. Add flour, cream of tartar, baking soda and salt. Roll dough into 1 inch balls and roll in coating mixture. Place on baking sheet and bake at 400 degrees 8-10 minutes or until cracked and browned.

Stuffed Mushroom Caps

8-12 large Mushrooms
1 tablespoon Butter
2 tablespoons minced Onion
1/4 cup dried Bread Crumbs
1 teaspoon Parsley
1/2 teaspoon Oregano
dash of Garlic Salt
1/4 cup Sour Cream
2 tablespons Parmesan Cheese

Remove Stems from mushroom caps and finely chop. Saute' chopped stems and onions in butter for 5 minutes. Add remaining ingredients. Fill caps. Dip bottoms of caps in melted butter. Bake in a glass dish at 375 degrees for 20 mintues. Serve hot.

Serves: 6

Beer Bread

3 cups Self Rising Flour
1 can Beer (any kind)
1 tablespoon of Sugar or Honey

Mix all ingredients together and put into loaf pan. Bake at 350 degrees for 1 hour or until browned.

Serves: 12

From my Moms recipe collection. (She'd disown me if I didn't credit her here!! LOL)

Basic Dough

This recipe makes enough dough for two average size pizzas or one loaf of bread.

1 cup lukewarm Water
1 tablespoon or 1 package Active Dry Yeast
2 1/4 to 2 1/2 cups All Purpose Flour
pinch of Sugar
1 teaspoon Salt

In a large mixing bowl, combine water, yeast, 1 cup of the flour and the sugar. Stir until well blended. Set aside to proof for 5 minutes. Once proffed and foamy, add the salt, then begin adding more flour, little by little, until the dough is too stiff to stir. Place the dough on a lightly floured work surface and begin kneading, adding additional flour if the dough is too sticky. Knead until the dough is smooth and satiny, about 10 minutes. Place the dough in a bowl. Cover and let rise at room temperature until doubled in size, about 1 hour. Punch down the dough. Cover and let rise again until double in size, about 1 hour. The dough is now ready to use. If it is to be stored, place in a well sealed container and refrigerate. Will keep for several days in refrigerator.

Blueberry Cobbler

1 1/2 cups Blueberries*, washed
1 cup Sugar
1/4 cup Water
1 Egg
1 tablespoon Shortening
1 tablespoon Milk
1/2 cup Flour
1/2 teaspoon Baking Powder
1/4 teaspoon Salt

Preheat oven to 375 degrees. Grease 11 x 7 glass dish. Combine fruit, 1/2 cup sugar and water. Bring to a boil, stirring. Keep hot. Beat egg, 1/2 cup sugar and shortening till fluffy. Add milk, flour, baking powder and salt. Spread batter in baking dish and cover with fruit mixture. Bake 25-30 minutes. Serve warm.

*may also substitute with peaches or apples.

Chile Relleno Puff

7oz can Green Chiles, split
4oz Pepper Jack Cheese, shredded
4oz Cheddar Cheese, shredded
2 tablespoons Fresh Cilantro, chopped
4 Green Onions, chopped
6 Eggs, slightly beaten
3/4 cup Milk
1 tablespoon Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt

Lightly oil 11 x 7 baking dish. Layer chiles and pepper jack cheese. Set aside cheddar chesse, green onions and cilantro. Mix together remaining ingreients. Pour egg mixture over chiles and top with cheddar cheese. Bake at 350 degrees for 30 minutes until browned and puffed. Serve imediately topped with green onion, cilantro and fresh salsa.

Grilled Potato Casserole

In foil packets layer:

Sliced Potatoes
Sliced Onions
Shredded Cheddar Cheese
Butter
Salt & Pepper

Seal and grill one hour, turning.

Broccoli Salad

4-5 cups Broccoli Florets
12 strips Bacon, cooked/crumbled
1 small Red Onion, chopped
1/2 cup Raisins
1/2 cup Sunflower Seeds

DRESSING:

1/3 cup Sugar
1 cup Hellman's Mayo
2 tablespoons Apple Cider Vinegar

Combing ingredients, pour on dressing and toss to cover. Cover and let stand 4-5 hours in refrigerator before serving.

Layered Club Salad

Layer in this order:

3-4 cups Lettuce, torn
1 cup Ranch Dressing
1 large Tomaot, diced
2 cups Cherry Tomatoes, halved
1 cup Seasoned Croutons
1 small Red Onion, sliced thin
6 ounces Ham, cubed
6 ounces Turkey, cubed
6 ounces Swiss or Monterey Jack Chees, cubed
1 cup Ranch Dressing
4 slices Bacon, cooked/crumbled

Sweet & Sour Dressing

1 1/2 cup Salad Oil
1/2 cup Red Wine Vinegar
1 teaspoon Chili Powder
2 teaspoons Onion, grated
3 tablespoons Sugar
1 teaspoon Salt
2-3 tablespoons Worcestershire Sauce
Garlic to taste

Mix in blender. Store in airtight container in refrigerator.

Spinach Salad w/ Strawberries

10 ounces Fresh Spinach, washed and stemmed
1 pint Strawberries, sliced thin

DRESSING:

1/2 cup Sugar
1/4 teaspoon Worchestershire Sauce
2 tablespoons Sesame Seeds
1 tablespoon Poppy Seeds
1/2 cup Veg. Oil
1 1/2 teaspoon Onion, minced
1/4 cup Apple Cider Vinagar

Blend all ingredients in a blender until well mixed. Pour over salad. Keep refrigearated.

Pizza Sauce

1/2 cup Onion, chopped
1-2 cloves Garlic, minced
2 tablespoons Olive Oil
3 cups Fresh Tomato, chopped
2/4 cup Tomato Paste (canned)
1/4 teaspoon Salt
pinch of Black Pepper
1 teaspoon dried Oregano
1 teaspoon dried Basil
1 whole Bay Leaf
1/4 cup fresh Parsley

In large saucepan brown onion and garlic in oil until soft and golden. Add rest of ingreients and heat to boiling over meduim heat, stirring often. Reduce heat and simmer for about 2 hours. Makes enough for 2-3 pizzas. Double or triple recipe and freeze in airtight containers for later use.

Pico de Gallo (Salsa Relish)

1/2 Red Onion,finely chopped
2 Tomatoes, diced
1 clove Garlic, minced
1/2 cup Cucumber, diced
1 Green Chili, chopped
Sal & Pepper to taste
2 tablespoons Red Wine Vinegar
1/4 teaspoon Fresh Oregano, finely chopped
1/4 teaspoon Fresh Cilantro, finely chopped.

Mix together and chill at least one hour before serving.

Cheese Sauce For Nachos

1/2 stick plus 2 tablespoons Butter
2 tablespoons flour
2 cups Milk
2 cups Pepper Jack Cheddar Cheese

Place in saucepan and whisk over medium heat until thickened.

Cheese Straws

2 cups Grated Cheddar Cheese
1/2 cup Butter
1 Egg Yolk
1 1/2 cup Flour
1/4 teaspoon Salt
Dash of Tabasco Sauce

Mix like you would a pie crust. Roll out on floured surface and cut into narrow strips. Place on baking sheet and bake at 350 degrees for 10-15 minutes. Serve with dip or salsa.

Tomato Juice

8 quarts Tomatoes, very ripe
2 teaspoons Celery Salt
2 teaspoons Onion Salt
3/4 cup Sugar

Wash tomatoes, remove core. Cook for 5 minutes over medium heat and put through strainer. Measure 6 quarts. Add the rest of the ingredients. Put into a large pot to boil. Fill quart jars and process following approved canning process. Let sit overnight.

Old Fashioned Lemonade

4 Lemons
4 Cups Cold Water
3/4 Cup Sugar

Slice lemons, remove seeds and cover with sugar. Let sit for 10 minutes. Add water. Press lemons to let out jiuce and remove if desired.

Fresh Garden Salsa

4-5 Tomatoes, seeded and chopped
1 Fresh Jalepeno Pepper, finely chopped
1/4 Onion, finely chopped
Salt to taste
Fresh Cilantro
Lime Juice to taste

Mix all ingredients to dipping consistency.