Zutaten:

• 1/2 Tasse Rosinen
• 3 Tassen Mehl
• 3 Teelöffel Natron
• 1 TeelöffelSalz
• 1 Box braunen Zucker
• 3 Tassen Kellogg's 40% Bran Flakes
• 3 Tassen Buttermilch

Zubereitung :

Rosinen mit kochendem Wasser übergießen und an die Seite stellen.Das Mehl mit dem Natron und dem Salz mischen. Den braunen Zucker und Bran Flakes dazu geben.Gut vermischen und Buttermilch hinzu geben. Rosinen aus dem Wasser nehmen und abtropen lassen und unter den Teig heben. Kastenform einfetten und mit Mehl besteuben. Den Teig hinein geben und bei 180° C ( 350°F) für 1 Stunde backen.

Zutaten:

• 3 Bananen
• 1 Tasse Zucker
• 2  geschlagene Eier
• 2 Tassen Mehl
• 1 Teelöffel Natrium (Soda in heißen Wasser auflösen)
• 1/2 Tasse Palmine (Crisco) flüßig
• 1 prise Salz
• 1/2 tasse walnüße ( klein gehackt)

Zubereitung :

Alle Zutaten gut vermischen. Eine Kastenform einfetten und mit Mehl oder Semmelbrösel besteuben. Den Teig hinein geben und bei 180°C / 350° F  55 Minuten backen.

Ingredients:

• 12-14 green chilies (roasted&peeled) or whole canned green chilies
• 1/2 cup milk
• 1/2 tsp. salt
• 2 cups cracker meal
• 1-1/2 lb grated cheese ( American or Longhorn ) Chilie Rellenos
• 1 sm. onion ( finely chopped )
• 2 eggs
• 1 cup flour

Preparation:

Combine cheese and onion. Press to firm strips the lenght of the chilies. Open small slit below stem of chilie ( stems may be remove if desired ) and remove seeds. Fill each chilie with cheese strip. Combine cracker meal and flour. Place the chilies in the mixture and roll, coating well. Beat eggs, milk and salt. Dip chilie in egg bath and roll in cracker flour mixture, coating well. Fry in deep hot oil at 360º F ( 180º C ) until golden brown.  ( Test oil with a piece of day  old bread ). Chilie rellenos maybe frozen. Let frozen rellenos stand 30 minutes at room temperature. Fry as above.

Ingredients:

• Beef stew meat (with or without bones)
• 1 large can whole or stewed tomatos
• 1 can whole kernel corn (drained)
• 4 1/2 cups of water
• 1 med. onion (chopped)
• 1 med. turnip ( chopped)
• 1 bay leaf
• 1 can tomato soup
• salt and pepper to taste

Optional :

• 1 cup uncooked noodles or 1/2 cup uncooked rice
• 1 can kidney beans

Mix together all ingredients in a large pot ( except the optional ingredients) and simmer 3 to 4 hours. Thirty minutes before serving add 1 package salad mix ( or 2 cups finely shreeded lettuce and red cabbage). Twenty minutes before serving, add the noodles or rice and the can of beans. Remove the bay leaf and serve.

Ingredients:

• 4cups tomato juice
• 2 bell peppers
• 4 to 6 stalks celery
• 2 large tomatoes (or 1 large stalks celery)
• 1 onion
• 3 cucumbers
• 2 tbs. vegetable oil
• 2 tbs wine vinegar
• 1 dash each garlic powder, salt, pepper, tobasco, to taste

Chop all vegetables into bite size pieces. Pour tomatoe juice into large container that has a lid. Add chopped vegetables, seasoning, oil and vinegar. Refrigerate at least 8 hours.

Serve cold.

Ingredients:

• 2 lb hamburger meat
• 1 16 oz. can stewed tomatoes
• 1 qt. water
• 1 tsp caraway seed
• 1 clove fresh garlic
• 1 lb. mixed vegetables (frozen)
• 1 15 oz. can tomato sauce
• 1 large onion
• 1/2 tsp. oregano

Brown hamburger meat in a medium size pan and drain fat. Mix all ingredients and simmer for 90 minutes. Top with canned biscuits. Place in oven at 350° until biscuits brown

Ingredients:

• 1 2 oz. Coleman's Dry Mustard
• 1 3/4 cup sugar
• 1 egg
• 2 cups flour
• 1 tbs. salt
• 1tbs. oil

Mix together in a bowl all ingredients. Thin with 1-1/4 cup white vinegar. Mix with a beater for 3 minutes and refrigerate for 1 or 2 days.

Ingredients:

• 1 1/2 cup vinegar (dark)
• 1-1/2 cup water
• 1 tsp. celery seed
• 1 tbs. worcestershire sauce
• 1-1/2 cup brown sugar
• 3 cups ketchup
• 1 cup minced onion
• 1 tsp. garlic salt

Simmer in a medium size pot until sauce is thick. (1-1/2 to 2 hours.)

Ingredients:

• cup ketchup
• 1tsp salt
• 11/2 cup water
• dash onion salt
• 1/3 cup worcestershire sauce
• 2 dashes tabasco (to taste)
• 1/3 cup lemon juice

Combine together all ingredients. Can be used in crock pot, oven or cooking bag. Use with pork chops, pork roast, pork ribs or boneless pork tenderloin.