Momma Ruth's Grape Garage Wine

6 12 oz cans of Welch's frozen grape concentrate and mix with 3 quarts of water

4 cups of sugar

1 pkg. of Flieschman's yeast

Dissolve sugar in grape juice

Dissolve yeast in a cup of warm water

Combine 3 quarts of grape juice with the yeast in a glass gallon jug.  Add warm water to fill the gallon jar almost full.  Stretch a balloon over the top of the glass jar,  When balloon bursts in 5 to 7 weeks the wine is ready!

Egg Drop Soup

1 qt water

5 chicken bullion cubes

Bring to a boil

Add

5 Tbls Soy Sauce

2 fresh scallions chopped

Cook for 10 minutes

Add

1/4 Tsp pepper

Cook for 10 minutes

beat two eggs and add to mixture

Cook for 5 minutes

Blend 3 heaping Tbls of cornstarch in a 1/4 cup of cold water then add to the mixture -- cook until thick

Turkey pot Pie

3 tbls butter

1 med onion

1 clove minced garlic

3 cups turkey broth/gravy

pepper/salt

1 cup diced carrot

1 cup diced celery

2 cups diced potato

4 cups chopped up turkey

1 cup frozen green peas

2 nine inch pie crusts (or something similar)

Saute onion and garlic in butter.  Add flour until thick and then add the broth or left-over gravy.  Bring to a boil and simmer -- salt and pepper to taste.  Preheat the oven to 350.  Add carrot, celery, and potato to the broth mixture and simmer for 30 minutes.  Add the turkey and peas then remove from heat.  Spoon the filling into the individual cups or the pie filling and cover with the other pie crust poking holes in the top.  Bake small pies for 45 minutes, smaller pies for 30 minutes.  Can be frozen before baking for use later. 

Monica's Marshmallow Fruit Salad

Bag of small marshmallows

2 15oz cans of crushed pineapple

2 29 oz of fruit cocktail

1 8oz pkg of cream cheese

1 medium bowl of cool whip -- not frozen.

Drain cans of fruit.  In a large bowl cream together the cream cheese and the pineapple.  Stir in the fruit cocktail and the marshmallows.  Cover and refrigerate overnight.  Gently fold in the cool whip before serving.

Pot Roast with Vegetables

1 boneless beef chuck arm pot roast (3.5lbs)

1 clove of garlic, crushed

1 tsp dried oregano leaves

1/2 tsp salt

1/2 tsp lemon-pepper seasoning

1 tbs vegetable oil

3/4 cup water

8 new red potatoes sliced in half

2 medium carrots sliced

2 medium parsnips, sliced

1 small leek, cut into 1 and 1/2 inch pieces

2 tbs cornstarch

Combine garlic, oregano, lemon pepper seasoning, and salt to form a paste.  Rub on beef and brown the pot roast in a dutch oven in the cooking oil.  Add the water, cover and cook for 2 hours on medium-low.  Add the potatoes and vegetables and cook until vegetables are tender -- add water as necessary insuring there is always some on the bottom of the pot.  When done remove the beef and the vegetables and mix the cornstarch with a small amount of water to dissolve.  Add a tablespoon of GravyMaster to the mix and pour into the drippings to make gravy.  mix more of the mixture to thicken depending on the amount of liquid.  It usually takes a few minutes for the liquid to thicken once the cornstarch mixture has been added.  Make sure you keep the liquid at a medium heat on the stove top.

Taco Salad

4 hard-boiled eggs

1 quart pre-cut salad greens

1/2 cup chopped onion

1 clove minced garlic

4 tsp taco seasoning mix

4 slices crisp bacon crumbled

2 tomatoes chopped

1/4 cup sliced green olives

1/2 cup salad dressing

1 cup 4 ozs shredded Cheddar Cheese

1 cup tortilla or corn chips

Wedge one of the eggs and reserve 4 wedges for garnish.  Chop remaining eggs.  On 4 individual salad bowls layer salad greens, onion, eggs, seasoning, bacon, tomatoes, and olives.  Cover and chili for several hours or overnight.  When ready to serve top with dressing and cheese.  Garnish with tortilla or corn chips

To add ground beef brown the beef in a frying pan sprayed with PAM.  Add the minced garlic to the ground beef as it browns.  Place the chips on the bottom of the bowl when serving, add ground beef layer then the chilled salad, eggs and dressing.

Mint Julep Fruit Cups

1/3 cup sugar

1/2 cup Bourbon

2 tbs minced fresh mint leaves

4 cups fresh fruit

In a small saucepan combine sugar and 2/3 cup water.  Bring to a boil, stirring until sugar is dissolved, and simmer for 4 minutes.  Let the sugar syrup cool. In a large bowl stir together the Bourbon, the sugar syrup, the mint leaves and the fruit.  Chill the mixture, stir a few times and let it sit overnight.  Serves four.

Crusty Rye Wreath

2 and 1/2 cup warm water

2 tbs yeast

1 tbs sugar

1 tbs salt

1 tbs caraway seeds

2 tbs margarine -- softened

3 cups rye flour

4 to 5 cups white flour

1 egg

1 tbs milk

Dissolve yeast in the water.  Add sugar, salt, caraway seeds, margarine, rye flour, and one cup of white flour.  Beat until smooth.  Add rest of flour to make a stiff dough.  Knead 8 - 10 inches.  Let it rise 1 hour.  Punch down.  Cut off 1/8 of dough then divide the rest into thirds.  Braid around 8 inch cake pan.  36 inch rope.  Make a bow 30 inches long with the remaining dough.  Place bow at the seam

Shape into a loaf or loaves.  Cover and let rise for 35 minutes.  Combine egg and milk ad brush gently on the loaf.

Bake at 375 degrees for 40 minutes.

Apple Kuchen

2 cups flour

4 tbs sugar

1/2 tsp salt

1/2 cup butter

Mix together w/pastry blender until mixed.  place in the bottom of a 9 x 13 pan

12 to 15 apple slices

1 cup sugar

1 tsp cinnamon

Mix together and pour over crust (Macintosh Apples works great)

1 cup flour

1 cup sugar

1/2 tsp salt

1/2 cup butter

Mix with pastry blender and sprinkle over apples.

Heat oven to 350 degrees and bake uncovered for 50 to 55 minutes

Mai Tai Punch

1oz dark rum

1oz light rum

1oz orange curacao

1.5oz apricot brandy

1oz orange juice

1or lime juice

.5oz orgeat syrup (almond flavored)

1 to 2 dashes Angostura bitters

.5oz grenadine

Mix all in a small pitcher.  pour into Mai Tai glasses and garnish with fresh orange slices, lime slices, and a pineapple wedge.

Pig-in-blanket

Round steak sliced thing (can used cube steak)

Deli mustard

1/4 onion

salt and pepper

toothpicks

Spread deli mustard on one side of each steak.  Cut the onion into slices and put a piece of onion in the middle of each steak.  Roll the meat around the onion and using toothpicks secure the meat in place.  Brown the meat then cook with 3/4 cup of water for two hours on the stove top -- adding water if necessary.

Mom's Mac and Cheese

4 8oz packages of Kraft Old English Cheese if you can find it -- if not use  Deli Deluxe Sharp sliced Cheddar Cheese

1 lb Small Elbow Macaroni
Milk as needed to smooth cheese

1 large can whole tomatoes

Cook macaroni

In a 3 quart pot fill one quarter the way up with milk and break up all of cheese and put into the pot to melt -- heat and melt the cheese slowly.  Milk amount will vary based on type of cheese - you are looking for a thick consistency but not glue nor soup.

In a large bowl layer macaroni, squeeze tomatoes and sauce.  Salt and pepper each layer.  Bake at 350 for 30 minutes and then add 10 minutes and brown the top

German Potato Salad

12 slices of bacon
8 cooked diced medium potatoes
3 onions sliced and diced
4 teaspoons of salt
1/2 teaspoon pepper
2 teaspoons mustard
5 tablespoons sugar
2/3 cup of vinegar
4 tablespoons water
4 tablespoons of minced parsley

Combine all ingredients and mix with some mayonnaise -- just enough to glue everything together.

German Potato Balls

5 lbs potatoes
2 onions
1 tablespoon salt
2 eggs
4 slices of toast

Grate 5 lbs of potatoes keeping 2 potatoes out. Grate the two onions. Boil the two remaining potatoes and mash them smooth. Squeeze the grated potatoes retaining the starch. Mix the potatoes with 1 tablespoon salt, 2 eggs, and the mashed potatoes. In the meantime cut the toast into croutons and fry in butter. Boil a pot of salted water, make the potatoes into meatball size balls and drop into the boiling water. Wait until they float for a few minutes then scoop out.

Leftovers can be reheated in a frying pan with a little butter.

Sauerbraten

1 large roast
6 cloves
1 box ginger snaps
1 onion
2 bay leaves
2 tablespoons sugar
1 teaspoon salt
1 tablespoon pickling spices
corn starch may be needed to thicken

For three days in the refrigerator, cover the roast in a container about half way up and include in the after 6 cloves, 2 bay leaves, 1 large onion sliced thin, 1 teaspoon of salt, 1 tablespoon of sugar, quarter teaspoon of black pepper and 1 tablespoon of pickling spices.
Remove the meat from the liquid and strain the liquid of the additives and keep the liquid in the pot. Discard spices.
Then brown the meat in a small amount of oil, salt and pepper to taste, then put the meat back into the liquid. Add 1 small box of ginger snaps crumbled up -- keep 10 cookies out for later. Cook the meat in the liquid for at least 5 hours. When meat is done, melt one stick of butter and put into the liquid along with 1 tablespoon of sugar. Crumble the remaining ginger snaps to thicken the sauce

Summer Pork/Egg Rolls

16 6-inch rounds of rice paper
8 lettuce leaves
2 cups rice vermicelli
1 cup shredded carrot
1/2 cup basil leaves
1 tablespoon ginger
1/2 cup cilantro leaves
sliced pork or scrambled eggs enough for 16 rolls
1 tablespoon brown suger
1 teaspoon garlic paste or crushed garlic

Dip rice paper into hot water for 2 seconds and lay on a towel
Spread bits of lettuce, noodles, carrots, herbs, pork/egg.
fold up bottom edge to cover then fold in the sides. Roll tightly.

Combine suger, ginger, garlic paste and 1/4 cup of water. Taste and adjust dip with salt and pepper as necessary.

Can be stored until ready to use in the refrigerator. When ready heat in regular or counter top oven for several minutes until rice paper turns crispy.

Healthy Crisp Chicken

1/4 cup plain yogurt
3 tablespoons parsley
1/2 teaspoon poultry seasoning
1/4 teaspoon hot sauce
4 6 ounce skinless boneless breasts
1 cup of corn flakes crushed

Combine yogurt, parsley, and seasoning in small bowl. Brush the chicken with the mixture and then roll in the corn flakes. Cook on rack uncovered at 400 degrees for 45 minutes

Yelp

Easter Ham Glazed

6-8 pounds of ham
1 can of cranberry sauce
1/2 cup orange juice
1/4 cup of cooking sherry
2 tablespoons brown sugar
2 tablespoons balsamic vinegar

Preheat oven to 325 and wrap ham in foil. place ham in a shallow baking pan and bake about 20 minutes per pound. Remove ham when done and let stand about 20 minutes before slicing. While the ham stands combine the remaining ingredients in a medium saucepan until blended then bring the mixture to a boil for 2 minutes over medium heat. Simmer for 10 minutes stirring occasionally until sauce thickens ad fruit softens. Arrange ham on platter and pour sauce over the ham.

John Hangey's Summer Sausage

2 lbs Lean Ground Beef
2 teap Whole Peppercorn
1/2 teap Garlic Powder
1/2 teap Mustard Seed
2 TBLS Morton Tender Quick Salt
1-1/2 TBLS Brown Sugar
1 teap Liquid Smoke (Opp) I find it improves flavor

Mix all together, put in a bowl-cover and let it stay in frig at least 48 hours (stirring several times it cures it better) then wrap in foil (make two rolls) and bake 1 hr in 350 deg oven in a pan with a rack (put some water in bottom of pan this keeps the meat moist while cooking). Remove from oven and open one end and pour off liquid. Close back end of foil and refrigerate. (When cool cut in slices and serve.)