Vinegar Dumplings

This recipe my Grandmother Alice made often. I suppose that when they were in the thick of the depression and few ingredients to fix. They fix this. It has become a tradition at our Thanksgiving table. Now that she is gone I want to carry on the tradition

1 cup of vinegar

4 cups of water

1 1/2 cup sugar

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

1/4 tsp allspice

1/4 tsp salt

Mix all ingredients together and bring to a boil. Thicken with cornstarch mixed with water. Pour sauce into a 9x13 deep baking dish.

On the top place sweetened biscuits (recipe below)

4 cups of flour

6 tsp baking powder

1 tsp salt

1/2 cup shortening (I like Crisco)

1/2 sugar

1 1/2 cup of milk or enough to make a soft dough

Now you can either drop the dough on top of the sauce or you can roll them out and cut with a biscuit cutter and place them on the sauce. Either way work fine. If my granny was out to cow camp dropping them onto the sauce was what she did, if she was at home she would roll them out and cut them with a biscuit cutter to make them look nicer.

You then bake them at 375 for about 45 min. or until the biscuits is golden brown.

Sounds strange, but try it, I like it, especially with a little ice cream or whipped cream

Red Chili Bowl

1 lb of stew meat
salt, pepper and garlic salt to taste
flour
1 to 2 tsp of red chili powder
pinch of orgeno (opt)
Potatoes
Corn
Cheese
Green onion

In a skillet brown meat, season with seasons, when all the red is gone take some flour and sprinkle in your meat to make a gravy at this time add chili powder and orgeno, add water enough so that it is thickened slightly. Let this simmer on low heat to let the meat get tender.

Mean while peel potatoes and fry in a frying pan until they are soft. As many as you would like. When they are done you layer in a bowl the following----

Cooked potatoes
sprinkle on some corn
chili meat mixture
sprinkle on some cheese
and then top with green onion.

This is a recipe that my Grandmother Alice fixed many times for us. To bad she did know that she had a money making recipe. She could have bet Kentucky Chicken to the punch. They have a chicken bowl on their menu. Granny would have been a rich women.

Tamale Corn

1 egg beaten
1/2 tsp garlic salt
1 can chopped green chili
1 can cream corn
1/4 tsp baking powder
1 cup cheddar cheese
1/3 cup corn meal
3 tbs. Wesson oil

Mix according as listed. Put in a 8x8x2 greased and floured pan. Bake 350 for 1 hour.

I got this recipe from my sister Margo Chambers

Pie Crust Mix

My Grandmother Alice was an excellent Pie Maker. I use to love to go over to her house when she was making pie and watch her shape her dough adding wonderful sweet felling to make such a magical treat. I love the way she cut her dough in the center. I still am trying to figure our how she did it. I can't make the top of my Pie to look as inviting as her, but my family seem to love my pies and well as I loved hers.

I found a Pie Crust mix that I love. In our busy world it help to have this on hand for ........... just in case times.

16 cups flour
6 cups of lard [I prefer Crisco Vegetable Shortening]
6 tsp salt


Mix all ingredients in a very large bowl. Cut the shortening into the flour and salt to resemble corn meal. After you have mixed all the ingredients. You take about 1 cup to 1 1/2 cup for a single crust or 2 to 2 1/2 cups for a double crust of the mix, depending on how thick that want you crust to be. Add enough water to make a soft dough. Roll out to the size of your pie dish. Place dough in your pie dish. You add your ingredients. If you are making a custard or lemon pie now is the time that you bake your crust. Make sure that you take a fork and poke hole in the dough to keep it from forming air pockets and letting the steam out.

I then place the remaining dough into jars. I use quart size jars. About 3 cups of the mix will fit into the jars. I then place the jars into the freezer to keep until I need them for my next pie. Pretty handy.......Ya think.

This is a step up from my Granny, I am able to make them up ahead of time, because of modern conviences of a freezer.

Pecan Pie

3 eggs slightly beaten

1 cup of karo

1 cup of white sugar also good with brown sugar

1/2 cup margine

1 cup pecan halves or pieces

1 tsp vanilla

Mix ingredients in order listed. Pour into a 9" pie plate lined with pie crust. Bake in hot oven 450 for 10 min. then reduce to 350 and bake for 35 min. Let cook at least 2 hours to let it set up.

No-Bake Chocolate Oatmeal Peanut Butter Cookies

2 cups sugar

1/2 cup cocoa

1/2 cup butter

1/2 cup peanut butter

1/2 cup milk

3 cups of quick cooking oats

1 cup nuts opt

1 tsp vanilla

Bring sugar cocoa butter and milk to a hard boil. Boil 1 min. Remove from head add oats and vanilla and nuts, Drop by spoonfuls onto wax paper. Let set until cool then eat. If you don't want the peanut butter then you can omit. Likewise the cocoa or you have have them by them selves. Only chocolate or only peanut butter.

Peanut Butter Brownies

2 1/4 cup flour
2 1/2 tsp baking powder
1/2 tsp salt
2/3 cup butter softened
2/3 cup peanut butter
1 1/4 cup sugar
1 1/4 cup brown sugar, packed
1 tsp vanilla
3 eggs
12 oz chocolate chips

Preheat oven to 350 degrees. In a bown combine all ingredients, starting with dry then adding the rest. Mix well. It will resemble brownie mixture. Pour in a 9x13 cake pan. Bake for 35 min. Very good served with milk

French Bread Rolls

1 1/2 cups warm water
1 tbs active dry yeast
2 tbs white sugar
2 tbs vegetable oil
2 tsp salt
4 cups all-purpose flour

In a large bowl, stir together warm water, yeast, and sugar, Let stand until creamy, about 10 min.

To the yeast mixture, add the oil, salt, and 2 cups flour. Sir in the remaining flour, 1/2 at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 min. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until double in volume, about 1 hour.

BBQ Chicken Braid

1 recipe French Bread Rolls (Sometimes when I make bread I use part of that dough, or you can use frozen dough that you get at the store, all work great.

2 cups shredded, cooked chicken (I have used bottled or canned chicken works just the same, just drain off the juice.

1 red onion

1 1/2 cups barbecue sauce

1 cup shredded mozzarella cheese

1 cup shredded sharp cheddar cheese

Preheat oven to 400 degrees

After the French bread roll recipe has gone through the first rise, split the dough into two parts. Lightly cover one portion and set aside. Roll the other portion into about an 11x12 in rectangle.

Using a pizza cutter, knife or scissors, cut 1-inch strip in toward the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread half of the barbecue sauce down the center strip. Top with the chicken, onions and cheese. Finish with more barbecue sauce if you want. (I did). Fold the side strips over filling, alternating strips from each side and pressing them into the dough on the opposite side, forming a braid. Pinch or twist to seal.

Place the braid on a baking sheet and let rest for 15 min. While it is resting, following the same steps above for the second portion of dough. (If you want more). Bake the braid for 15-20 min. until golden brown and bread is baked through. Remove from oven and bake the second braid if you made one.

Let the braid rest for 5 min. Using a serrated knife, cut braid into sections and serve warm.

Note-----You can use the same method only use shredded beef or pork or both. Useing Green chili sauce, or red chili sauce instead of BBQ Sauce. I add Green chili and Jalapenos along with the onions. Good)

Stuffed Cabbage Rolls

8 large cabbage leaves
1 lb ground beef
1 1/2 cup bread crumbs
1/2 cup chopped onion
1 1/2 tsp salt
1/4 tsp pepper
Dash of garlic salt

Cook cabbage leaves in boiling water for 5 min. drain. Combine remaing wrap with a small amount of meat mixture and roll up with cabbage leaves. Pour soup in skillet add cabbage rolls. Cover bring to a boil simmer 35 min. Spooning sauce over occasionally.

Chicken Sauce for Hawaiian Haystacks

2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed, I have used chicken that I have bottled)

2 tbs butter

1/2 onion finely chopped

3 cloves garlic finely minced

1 tsp salt

1/2 tsp pepper

1/4 cup flour

2 cups milk

1 cup chicken broth

In an large skillet melt the butter over medium heat and add the onion and raw chicken (If using leftover cooked chicken, or bottled chicken don't add it to the skillet now, you'll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 min. Add the garlic and cook for about one minute, stirring, until frangrant.

Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one min. - this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and ring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, or bottled add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5 min.

Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges and chowmein noodles.

Peach Bread

3 eggs
2 cups sugar
2 tsp vanilla
1 cup vegetable oil
2 cups diced canned peaches (I have blended halves peaches in a blender juice and all works fine)
3 cups flour
1 tsp baking powder
1 tsp salt
1 tsp baking soda
3 tsp ground cinnamon
1/2 cup nuts

Preheat oven to 350 degrees. Grease and flour 2 loaf pans.

In a large bowl, beat the eggs lightly. Blend in the sugar, oil, and vanilla. Add flour, baking powder, baking soda, salt, and cinnamon; mix just to combine. Stir in the peaches and nuts. Pour batter into prepared pans.

Bake for about 1 hour or until a tester inserted in the center comes out clean.

Taco Soup

1/2 lb ground beef

1/2 cup chopped onion (or 1/4 cup dried onion)

1 15 oz can chopped tomatoes

1 15 oz can kidney beans

1 15 oz can pinto beans

1 15 oz can navy beans

1 15 oz can hominy

1 8 oz can tomato sauce

1 pkg taco seasoning mix

opt. green chili to taste

In a heavy saucepan cook ground beef with onion. Drain off fat. Then add ingredients in order listed. Simmer together for 20 min.

You can also make this in the crock-pot. First brown ground beef and drain the grease. Then add remain ingredients into a crock-pot and cook on low for 4-6 hours

Serve with longhorn cheese and corn chips

Barbecue Sauce

This recipe make about 1 qt and 1 pt of Barbecue Sauce

1/4 cup cider vinegar

3 tbs yellow mustard

1 cup water

1 cup sugar

2/3 cube margarine

1/2 cup Worcestershire sauce

cayenne pepper to taste

Simmer together for 15 min.

Add:

3 cups catsup 2 tsp liquid smoke

Simmer an additional 15 min.

Put in clean jars and store in frig

Oatmeal Chocolate Caramel Bars

OH MY GOSH! I gained 2 lbs just smelling this stuff and 5 lbs eating just one bar. Please help me! This is so goood, that my will power will truly be tempted.

1 1/2 cup flour

1 1/2 cup oatmeal

1/4 tsp salt

1/2 tsp baking soda

1 1/2 cups brown sugar

1 cup melted butter

14 oz bag of Carmel's

1/2 cup milk

1 12 oz package semisweet chocolate chips

Preheat the oven to 350 degrees. Mix the first six ingredients together and sprinkle half on the bottom of a 9x13 in baking pan. Bake 10 to 15 min. until lightly browned.

Meanwhile, melt the caramels and milk in a saucepan over low heat or in the microwave at 50% power, stirring often, until the mixture is smooth. When the bars have been removed from the oven, sprinkle the chocolate chips over the crust and pour the melted caramel over the top. Sprinkle the rest of the crust over the top and bake in the oven for an additional 10-12 min. until the caramel is bubbling and edges are lightly browned. Cool the bars completely before serving so that they can set up properly.

Skillet Lasagna

1/2 pound ground beef

1 small onion

garlic salt to taste

1 1/2 cup diced tomatoes, undrained

1 1/4 cup water

1 8 oz can tomato sauce

1 tbs dried parsley flakes

1 tsp dried basil leaves

1 tsp dried oregano leaves (If you have the dried flavoring I have just used Italian season, it has everything in it.)

1 tsp salt

2 1/2 cup bow tie pasta, uncooked (I have used regular flat noodles)

1 cup cottage cheese

1/4 grated Parmesan cheese or to your like

dash pepper

In large skillet, brown beef with onions and garlic; drain. Add tomatoes, water, tomato sauce and seasoning and salt. Mix well. Stir in uncooked pasta. Bring to a boil, stirring occasionally. Reduce heat; cover, simmer for 20 min. or until pasta is tender, stirring once. Drop cottage cheese on the top. Cover, add your Parmesan cheese and pepper to taste. Cover and cook for 5 min.