Stuffed Green Peppers

By:

Roger Tim Johnson

Makes 6 servings

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(use 1/2 of everything for 3 servings)

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Crush approximately 2 to 4 small squares of Soda Crackers, and

put in large mixing bowl.

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Add:

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1 lb. Hamburger

1/2 Large, Strong Onion ~ (chopped up fine)

8 oz. can Mushrooms

8 oz. Catsup ~ (1/2 of a 16 oz. bottle)

`

Mix all the above together, with Crackers in mixing bowl,

with clean hands.

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Add:

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3/4 tsp. Garlic Powder

1/2 tsp. Onion Powder

1/2 tsp. Black Pepper

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Set this mixture aside...

`

Next:

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Prepare... 3/4 c. White Rice, ... & add to the previous mixture.

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Clean out 6 whole ... Large Green Peppers of it's seeds,

carefully cut out the top, along with the stem, (save top),

as you would when making a jackolantern.

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Stuff Peppers tight, with meat mixture, &

set the tops back on the Peppers.

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Rap with Aluminum foil ~ separately.

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Place in a cake pan ~ (to catch juice).

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Bake at 350 for about 45 minutes.

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Serve Hot from the oven.

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Cabbage cooked in Milk

1 1/2 Qts. Shredded Cabbage
3 c. Milk
1 c. Rich Cream
2 1/2 Tbsp. Butter
2 1/2 Tbsp. Flour
Salt & Pepper to suit taste

`

Cook Cabbage 5 minutes in 3 c. Milk.

Add 1 c. of Cream, Butter, and Flour,

and desired seasoning.

Cook rapidly for another 5 minutes.

`

Grated Cheese may also be added.

Add Cheese last... make sure Cheese

has melted, before serving.

Tangy Jello Salad

6 oz. pkg. Orange Jello <<< >>> 2 c. boiling Water
6 oz. can Frozen Orange Juice
1 c. Crushed Pineapple, ~ undrained
11 oz. can Mandarin Oranges, ~ drained


`

Dissolve Jello in Boiling Water, add

Orange Juice,Pineapple and Oranges.

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Pour into a flat dish. Chill until firm.

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Topping:

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1 pkg. Dream Whip

1 pkg. instant Lemon Pudding mix

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Prepare both according to package directions.

Fold together.

Spread on top of Jello.

CHILL.

Dill Relish

By:

Roger Tim Johnson

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7 Large Cucumbers ~ (ground coarse)

3 c. Carrots ~ (ground fine)

4 Large Green Peppers, ... or 6 medium sized ~ (chop fine or grind).

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After all is ground up;

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Mix together thoroughly with...

1 Tbsp. Canning Salt, in a large container such as an extra large bowl,

or a 5 Gallon crock.

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Let stand for 3 hours.

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Then continue...

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Drain off as much liquid as possible and throw it away.

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Don't stop now... there's still more.

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Mix Brine:

3 c. Vinegar

1/2 c. Water

1 Garlic Bulb ~ (chopped fine)

a sprinkle of Garlic Powder -{not Salt

8 Heads of Dill (Fresh) with some of the stems on,

chop fine in a blender.

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1 tsp. Mustard Seed

1 tsp. Celery Seed

2 Tbsp. Dill Seed ~ (from box)

3 dashes Turmeric

2 pinches Caraway

3 1/2 tsp. Canning Salt

1 1/4 tsp. Sugar

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Put Brine mixture and chopped up mixture together in a

large kettle and let simmer

for 20 minutes.

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Then add some Green Food Coloring ...let simmer 5 minutes more.

Mix in ONE 2 oz. jar of Pimentos.

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Pack in Hot jars, and let seal.

`

The End!

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"A HOLLOWEEN BREW'

Special

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By:

Roger Tim Johnson

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2 c. Blood of Victory Number 8

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4 oz. Toad stools

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1/2 c. Ghost's Milk

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7 Strands of Witches Hair

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1/2 c. Lice {raw

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1/3 c. Grated Mold

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1/4 tsp. Sins of Man

Mix together well.

----------------------

The longer it simmers,

the thicker it gets.

Translation:

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2 c. V-8 Juice

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4 oz. Mushroom bits & pieces

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1/2 c. Whole Milk

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7 Strands of Spaghetti

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1/2 c. Rice ~ (uncooked when measured)

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1/3 c. Graded Cheese

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1/4 tsp. Cinnamon

Yes, I have made it...

and it's good!

`

Don't judge it until

after you tried it.

German Apple Pie

One piece of pie about to be eaten.

Oh!  It's so good.

1 c. Sugar
1/4 c. all purpose Flour
2 tsp. Ground Cinnamon
6 c. sliced, peeled Baking Apples
1 c. Heavy Cream


Combine:
`
Sugar
Flour
Cinnamon
`
Sprinkle 3 Tbsp. of this mixture into Crust.
Top with 1/2 of the Apples.
Sprinkle with 1/2 of the remaining Sugar mixture.
Top with remaining Apples, & remaining Sugar mixture.
Pour Heavy Cream over all.

`

Bake at 450 for 10 minutes.

`

Reduce heat to 350

& Bake for 55 to 60 minutes,

or until Apples are tender.

Baked Beans

By:

Roger Tim Johnson

Home made

(in Electric Crock Pot)

`

2 lbs. of Dried Beans... soak over night in Water, and rinse next day.

`

Cook Beans in Water with 1 Tbsp. Baking soda, and drain.....

saving some of this Water.

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Put Beans into crock pot (slow cooker), add 3/4 c. Molasses, and

1/2 c. Brown Sugar. { add more later, if needed.

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Stir in 1 c. finely chopped Onion.

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Add enough Mustard to cover the top of Beans, and

a little Water that the Beans were first cooked in.

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Cut up your choice of meat. Add to, and stir in with Beans.

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Bake 5 to 6 hours.

(stirring occasionally)

_________________________

Meat suggestions

`

Chunks of :

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#1 Summer Sausage

#2 Polish Sausage

#3 Kielbasa

#4 Bratwurst

#5 Bacon

#6 Salt Pork

#7 Ham

NOTE:

`

Do Not Use Salt!

`

Onion Powder & Garlic Powder

may also be added, to fit your own taste.

Round Ball Soup

By:

Ella Denbrook

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Dumplings

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& Broth

`

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Peel raw Potatoes & grate them real fine.

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Squeeze in a cloth, to make Potatoes very dry, ~ put in mixing bowl.

`

Add:

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1 or 2 Raw Eggs

1 tsp. Baking Powder

1/4 tsp. Ground Cloves

1/4 tsp. Black Pepper

Dash Salt

2 Tbsp. Flour... ~ (add a little more, if needed)

some Finely Chopped Onions -{optional amount

all other Spices are also optional

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Mix together well.

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Roll into small balls ~ (about the size of a Quarter).

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Drop into Boiling Pork Hock Broth.

These Dumplings may also be used

in other kinds of Broth.

________________________

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Broth

~~~~~~

`

Water

Pork Hocks

1/4 tsp. Ground Cloves

1 tsp. Salt

1/4 c. Chopped Onion

1/2 c. Whit Rice

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Grandma never wrote this one down,

so I hope Mom & I got it right.....

at least the most of it.

Grandma's Crab Apple Pickles

By:

Ella Denbrook

`

Makes 1 Quart.

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Select choice Apples, wash & pinch off blossom end ~ (bottom).

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Leave stems on.

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Prepare Brine by mixing together:

1 c. White Sugar

1 c. Brown Sugar

1 c. Vinegar

1/3 c. Water

1 tsp. Cloves

1 Cinnamon Stick

`

Boil together for a very short time.

`

Drop enough Crab Apples into the Brine to fill one Quart;

let them sit until Apples start to crack.

`

Pack Apples into jars (fairly loose) & pour in the Brine.

BRINE MUST BE HOT!

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DO NOT.....

Put Cinnamon Stick in jars..... just throw it away.

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Put on lids & let seal.

`

Note:

````````` Apples may be tasted before canning,

to get an idea of what they may taste like later,

but will be better after they are canned awhile.

`

This recipe can be Doubled, or even Tripled.

Refrigerator Pickles

By:

Billie Johnson

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7 c. Cucumbers, -{sliced thin}- with peelings on

1 c. Green Peppers, -{sliced

1 c. Onions, -{sliced, then cut in 1/2

1 Tbsp. Canning Salt

1 jar Pimentos ~ (optional)

`

Mix together & let stand 1 hour.

Drain off all liquid & throw it.

`

Boil:

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2 c. Sugar

1 c. Vinegar

1 Tbsp. Celery seed

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Pour over Cucumber mixture,

& put in a container.....

Preferably a small crock, or stoneware bowl.

`

Keep covered in refrigerator...

DO NOT seal tight.

`

Will keep for ages!

~~~~~~~~~~~~~~~

Sweet Dill Pickles

1 Gal. Cucumbers ~ (small)
2 large Onions
2 c. Vinegar
2 c. Sugar
`

Bring Vinegar & Sugar to a boil.

Add small Cucumbers (whole),

& Onions (sliced or chopped up).

Bring to a boil.

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Put Dill on the Bottom & Top of each jar.

`

Let seal.

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______

Sweet Pickle Relish

By:

Roger Tim Johnson

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10 1/2 lbs. Cucumbers ~ ... before peeling

7 large Onions

4 large Green Pepper

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Clean, peel, and coarsely grind up the above.

Make sure to mix together thoroughly, & evenly with 2 Tbsp. Canning Salt.

Let sit for at least 3 hours,..... then drain completely.

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Mix the following together:

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8 c. White Vinegar

8 c. Sugar

2 tsp. Celery seed

2 tsp. Mustard seed

6 oz. Pimentos -{three 2 oz. jars

A small amount of Green Food coloring may also be added.

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Combine Ground Mixture & Vinegar Mixture together

in large kettle.....

Let simmer for 20 minutes. Be careful... Do Not Boil!!

`

Pack in Hot Canning jars, & let seal.

`

Makes about twelve 1/2 pints.

Butterscotch - Apple Treat

By:

Roger T. Johnson

`

Quick & easy!

-----------------

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Slice up some sweet tasting Apples in small sauce bowls.

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Cover with Butterscotch Syrup ~ (or Caramel may be used).

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Put a large scoop of Whipped Cream on top.

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Then garnish with Sweet Chocolate Shavings, or Chocolate Chips.

(Butterscotch Chips may also be used).

`

Good at Parties.

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Sweet Pickle Sticks

By:

Billie Johnson

`

This Recipe may be doubled, if desired.

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`

Combine in crock, or extra large Stoneware Bowl;

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2 Gal. Water, & 1 c. Pickling Lime

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Peel large Cucumbers & cut into 3 inch long sticks.....

(Do Not use the centre or seeds).

Let Cucumbers soak over night in Lime water.

Next day:

Rinse, & soak Cucumbers in clear Water over night.

`

Mix;

1 c. Sugar

1 c. White Vinegar

1 bag of Mixed Pickling Spices

`

ss

s

"Thank goodness that's done!"

------------------------------------

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Cook Cucumbers in this mixture ~ (about 2 Pints).

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Add Food coloring (red or green) shortly before you set up jars to fill.

`

Fill jars, including the juice, then seal.

`

Note:

Do Not let Cucumbers cook very long, or they get mushy.

Test them with a tooth pick.

Berry Cheesecake

16 Graham Crackers... crushed & mixed with;
1/2 c. Sugar,
2 Tbsp. Brown Sugar,
1/2 c. Soft Butter.

Pat into large, 8 X 13 inch pan.

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On top, put the following mixture:

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2 Large Eggs, -{beaten,

1/2 c. Sugar,

8 oz. Philadelphia Cream Cheese.

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Beat until creamy. Then pour into pan.

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Bake for 25 minutes at 350

`

COOL!

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Spread Fruit mixture over top, ~ (such as Blueberry pie mix).

Cool in refrigerator for at least 1 hour.

`

Serve with Whipped Cream, or Ice Cream.

Apple Pie

Peel & slice up 6 large Apples ~ (about 2 1/2 Lbs.
Toss with 4 tsp. Lemon Juice, in large bowl.
`
Add;
2/3 c. Sugar,
2 tsp. Cinnamon,
1 pinch Nutmeg

`

Mix together evenly.

Spoon Apples into unbaked Pie Crust,

dot with about 4 Tbsp. melted Butter.

Place top Crust on, & flute around edge.

Cut some vents in top Crust.

`

Then...

beat 1 Egg & 1 Tbsp. Milk together,

brush this over the Pastry.

`

Bake 15 minutes at 425 , then reduce heat to 350 &

bake 45 minutes more...

until Crust is a golden brown & Filling bubbly.

Fruit & Cottage Cheese Salad

1 pkg. Lemon Jello
1/2 c. Drained, diced Fruit Sections
1/2 c. Drained, diced Orange Sections
1 c. Hot Water
1 Tbsp. Lemon Juice
1/2 c. Mayonnaise
1 dash Black Pepper
1/2 c. Pecan, --or Walnuts

1/2 c. Cold Water

3/4 c. Cottage Cheese

1/4 tsp. Salt

1/2 c. Shredded Carrots

`

Dissolve Jello in Hot Water.

Add Cold Water,

Lemon Juice,

Mayonnaise,

Salt, & Pepper.

`

Blend well with rotary beater. CHILL.

Then;

whip with rotary beater until Fluffy.

Fold in Fruit,

Cheese,

Carrots,

& Nuts.

Pour into individual molds, or large serving bowl.

Chill until firm.