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Beckert?Beckert?Beckert?Beckert?

A collection of favorite recipes and signature dishes

of friends and family

These are special recipes from the Spraggs, Reed, Schwab, and Wilson families plus a few other favorites.

Thanks so much to all of you who contributed to this collection.

Rich Spraggs December 21, 2008

Piqua, Ohio

rich.spraggs@gmail.com

www.whatscookingatbeckert.blogspot.com

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� CONTENTS

Snacks, Starters, and Sauces

Drinks

Soups

Salads

Side Dishes

Entrees

Deserts and Sweets

Breakfast

Miscellany

� NOTES

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� SNACKS, STARTERS, AND SAUCES

A Date with Mrs. BallA Date with Mrs. BallA Date with Mrs. BallA Date with Mrs. Ball Rae Spraggs

pitted dates (whole) cream cheese Mrs. Ball’s Chutney prosciutto [aged, dry-cured, spiced Italian ham that is usually sliced thin and served raw] Split open the dates. Blend equal amounts of cream cheese and chutney. Stuff the dates with the mixture and wrap with thin strips of prosciutto (they will stay together without toothpicks). [If you do not have Mrs. Ball’s Chutney, you can substitute another chutney and call the appetizer “A Date with a Pig”.]

Bourbon Chicken BasteBourbon Chicken BasteBourbon Chicken BasteBourbon Chicken Baste Barb Spraggs

¼ cup apple juice 1/3 cup light brown sugar 1-2 tablespoon olive oil 2 tablespoons ketchup 1 garlic clove, crushed 1 tablespoon cider vinegar ¼ teaspoon ginger ½ cup water ¾ teaspoon crushed red pepper flakes (optional) 1/3 cup soy sauce splash of bourbon (optional) Mix the above ingredients and simmer together. Baste chicken while roasting in oven or rotisserie.

Candied Dill Pickle ChipsCandied Dill Pickle ChipsCandied Dill Pickle ChipsCandied Dill Pickle Chips Jean Wilson Reed

1 qt. hamburger dill pickle chips, drained 1 small onion, finely chopped 3-4 tbsp. vinegar 1 ½ c. sugar 1 heaping tsp. celery seed Mix the vinegar and sugar and refrigerate until the sugar dissolves. Then mix in the pickles and other ingredients in. Keep refrigerated.

Chicken DipChicken DipChicken DipChicken Dip Brooke Miller

A favorite of the Beckert “Big Brother” fans, Summer 2008

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1 can (12.5 oz.) chicken (drained, chopped) ¼ tsp. garlic powder 2 8 oz. pkgs. cream cheese 8 tsp. lemon juice 8 tbsp. butter 8 tbsp. onion, minced 4 tsp. Original Hidden Valley Ranch (dry mix) Melt the butter and cream cheese in microwave. Mix in other ingredients. Serve warm in crock-pot with crackers.

Chutney’s Chutney’s Chutney’s Chutney’s Vidalia Vidalia Vidalia Vidalia Onion DipOnion DipOnion DipOnion Dip Jean Wilson Reed

“But there’s no chutney in the dip…oh, yeah – that’s what you guys call my grandma.” (Katie Wilson, December 2007)

2 c. chopped Vidalia onions 2 c. mayonnaise 2 c. grated Swiss cheese Mix ingredients together. Pour into a shallow baking dish. Bake at 325 degrees for 20 minutes. Serve with crackers, chips, or raw vegetables.

Dried Plum and Engraulidae Hors d’ OeuvresDried Plum and Engraulidae Hors d’ OeuvresDried Plum and Engraulidae Hors d’ OeuvresDried Plum and Engraulidae Hors d’ Oeuvres Rich Spraggs

1 pkg. of prunes 1 can anchovies Wad up an anchovy and shove it into the hole in the prune created by the pitting process. Arrange on a platter and garnish with parsley sprigs and red pepper rings.

GuacamoleGuacamoleGuacamoleGuacamole Adapted by Rich Spraggs from www.foodnetwork.com (Alton Brown)

A Tom Wesfall favorite 3 avocados, halved, seeded, peeled ½ medium onion, diced 1 lime, juiced 2 Roma tomatoes, seeded and diced ½ teaspoon kosher salt 1 tablespoon chopped cilantro ½ teaspoon ground cumin 1 clove garlic, minced ½ teaspoon cayenne In a large bowl place the scooped avocado pulp and lime juice; toss to coat. Drain (reserving the lime juice) after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

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This really good, but if you don’t have a lot of time, I have found mixing avocados with lime, cilantro, and ¼ c. per avocado or so of the fresh refrigerated super-market style salsa is really good too (just leave out the salt, cumin, cayenne, onion, tomatoes, and garlic). Wondering what to do with the pits? See the “Miscellany” section.

Hot Pepper Peach Cheese BallHot Pepper Peach Cheese BallHot Pepper Peach Cheese BallHot Pepper Peach Cheese Ball Brenda Wilson

2 8 oz. packages of cream cheese 1 small bunch of green onions ½ jar of Rothschild’s Hot Pepper Peach Preserves* 2 tablespoons green chilies Swiss or mozzarella cheese, grated Mix and top with grated cheese *Rothschild products can be purchased at Fulton Farms in Troy or at the Hotel Gallery on Main Street in Tipp City.

Mustard SauceMustard SauceMustard SauceMustard Sauce Margaret Hinsch

½ c. sugar ½ pt. whipping cream 2 tbsp. dry mustard pinch of salt 1 egg yolk Mix the sugar, mustard, and egg yoke. Scald the cream in a double boiler. Pour over the dry ingredients. Return to double boiler, add salt, and stir until thick and smooth. Serve at room temperature. [Using a microwave is much easier than risking burning the cream during the scalding process. Margaret Hinsch would make this mustard sauce and serve it with ham at the Hinsch family and friends annual Christmas tree decorating party. Margaret used an heirloom silver spoon to serve the mustard – She told me it had been re-silvered a couple of times.]

PestoPestoPestoPesto Brenda Wilson

2 c. fresh basil leaves, solidly packed pinch of freshly ground pepper 3 garlic cloves, roughly chopped ½ c. Parmesan, freshly grated 1/3 c. pine nuts, lightly toasted ¼ c. Pecorino*, freshly grated ½ c. extra-virgin olive oil 2 tbsp. unsalted butter (at room temperature) ½ tsp. salt Place the basil, garlic, pine nuts, oil, salt, and pepper in a food processor and blend for about 20 seconds to make a smooth, even puree. Transfer to a bowl and, using a wooden spoon, beat in the grated cheese and butter. If using the pesto as a pasta sauce, place it in the serving bowl and add 2 tbsp. of the cooking water from the pasta and blend. Toss the drained pasta with the pesto sauce.

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Pesto can be stored in a glass jar, topped with a little olive oil, and covered with plastic wrap (press directly onto the surface to prevent discoloration). It will keep refrigerated for several months or frozen up to 3 months. *Italian cheese made from sheep’s milk.

Pesto and Roasted Red Pepper DipPesto and Roasted Red Pepper DipPesto and Roasted Red Pepper DipPesto and Roasted Red Pepper Dip Adapted by Julie Spraggs from www.kraftfoods.com

1 tub (8 oz.) cream cheese spread, divided ¾ cup pesto 1 container (16 oz.) sour cream, divided crackers 1 jar (12 oz.) roasted red peppers, drained, and chopped (about 1 c.) Place half of the cream cheese spread in medium bowl. Add pesto; mix until well blended. Stir in half of the sour cream. Place remaining cream cheese spread in separate medium bowl. Add peppers; mix well. Stir in remaining sour cream. Cover both bowls and refrigerate at least 2 hours. Spoon the pesto mixture into the center of a serving dish or platter. Spoon the red pepper mix around the pesto mix. Serve with the crackers. Makes 4 1/2 cups total. The two bowls of dip can be stored in refrigerator up to 24 hours.

SalsaSalsaSalsaSalsa Rich Spraggs

6 Roma tomatoes, chopped 4 garlic cloves, minced ½ green bell pepper, fine dice 1/2 red onion, fine chopped 1 tablespoon olive oil 1 lime, juiced Chili powder, salt, and pepper, to taste Fresh cilantro, to taste 2 roasted, skinned, and chopped jalapenos (I do this in foil and bake 10 min.) 2 seeded and minced jalapenos (uncooked) 2 dry ancho chilies, seeded, chopped Combine all ingredients in a large mixing bowl suitable for serving. Place in refrigerator for 12 hours prior to serving. Serve with tortilla chips.

Spam Spam Spam Spam PâtéPâtéPâtéPâté Rich Spraggs

1 large can of Spam 3 slices of bacon, cooked and crumbled pinch of garlic powder 4 ounces of cream cheese

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pinch of thyme ½ teaspoon of hot pepper sauce ½ teaspoon of basil fresh parsley ¼ cup of finely chopped onion Combine everything except the fresh parsley in a blender or use an electric mixer until the mixture is creamy. Find a suitable mold (such as small Dixie cups or 1 ½” paper nut cups) and put the mixture into them. Refrigerate for at least three hours. At serving time, invert the molds onto serving platters, garnish with fresh parsley sprigs, and serve with a variety of crackers.

Spinach DipSpinach DipSpinach DipSpinach Dip Jeanne Reed

1 pkg. Knorr vegetable soup mix ½ c. green onion, chopped 1 pkg. frozen spinach, chopped ¼ c. parsley, minced 1 c. mayonnaise 1 tsp. lemon juice 1 c. sour cream Defrost spinach and squeeze out liquid. Mix all ingredients together and refrigerate overnight. Serve with Bugles or fresh vegetables. [Bugles come in a bag now, so if you are looking for a box – you will not find them.]

Strawberry Salsa Fiesta Strawberry Salsa Fiesta Strawberry Salsa Fiesta Strawberry Salsa Fiesta DipDipDipDip Karl Wilson

1 8oz. pkg. cream cheese, softened (1st layer) 12 oz. jar strawberry salsa (3rd) 1 onion, diced (2nd layer) 8 oz. pepper jack cheese, shredded (top) Layer in an oven-proof baking dish the above ingredients in the order listed. Bake at 350 F. for 30 min. Serve with tortilla chips.

Taco DipTaco DipTaco DipTaco Dip Steve and Sandy Reed

Mix together 1 big can of refried beans, ½ tsp. chili powder, and ½ tsp. garlic salt. Spread over the bottom of a 10x13” baking dish. Brown 1 lb. hamburger with a pkg. of taco seasoning mix and spread over the bean layer. Spread a small jar of chunky salsa over the hamburger layer. Spread about 1 ½ c. of grated cheese on top (cheddar, Colby, or whatever you have on hand). Bake at 350 F. for about 30 min. Serve with tortilla chips.

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Train SmashTrain SmashTrain SmashTrain Smash cooksister.typepad.com

1 tbsp. oil 5 tbsp. Worcestershire Sauce 3 onions, chopped 2 tbsp. sugar 3 tomatoes, chopped ½ tsp. dry mustard powder 240 ml (8 fl. oz.) tomato sauce [ketchup] salt and pepper 120 ml (4 fl. oz.) water 1 tsp. cornstarch 5 tbsp. vinegar Heat the oil in a saucepan; add the onions, tomatoes, and sauté gently until softened. Add the remaining ingredients and cook for 2 minutes. Mix the cornstarch with a little cold water to form a paste then add to the saucepan and continue to cook, stirring constantly until thickened. Serve as a sauce with meats or fish. *Metric conversion chart at the “Miscellany” section. [I have to admit I have never heard of Train Smash even though it is a South African concoction. I have included it because it sounds good.]

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� DRINKS

CoffeeCoffeeCoffeeCoffee Rich Spraggs and www.chemexcoffeemaker.com

If you appreciate great-tasting coffee, then this is my recommendation. Even supermarket coffee tastes good when prepared using the Chemex method. The Chemex® Coffeemaker has been chosen as one of the 100 best-designed products of modern times and can be found in the permanent collections of the Museum of Modern Art, the Smithsonian Institute, and the Philadelphia Museum of Art. In addition, I have spotted it in Monica’s kitchen on the set of the TV show Friends, the kitchen of Miss Morrow’s swanky Manhattan apartment in the Doris Day-Rock Hudson 1959 movie Pillow Talk, and during an Andy Rooney segment on the CBS show 60 minutes.

Because of its purity, Chemex-brewed coffee can be covered and stored in the refrigerator for reheating without losing its flavor. The best coffee, however, in my humble opinion is Community Coffee’s “Louisiana Dark Roast”. You could make a coffeemaker similar to this with a large Erlenmeyer flask and a large, non-plastic funnel. Brewing Instructions:

1. Open the Chemex Bonded Coffee Filter into a cone. One side should have three layers. Place the cone in the top of your coffeemaker with the thick portion toward the pouring spout. 2. Using Regular or Automatic Grind coffee only (or grind your own but not too fine). Put one rounded tablespoon of coffee per 5 oz. cup into the filter cone. If you prefer stronger coffee, use more as there is never any bitterness in coffee brewed using the Chemex method. 3. When the water is boiling, remove it from the heat. Allow to cool to about 200º F. – a perfect brewing temperature. Pour a small amount of water over the coffee grounds, just enough to wet them without floating. This is important because it allows the grounds to "bloom" so the desirable coffee elements can be released. 4. A few minutes after this first wetting simply pour in more water, soaking the grounds each time, but keeping the water level well below the top of the coffeemaker. Once the desired amount of coffee is brewed, dispose of the spent grounds by lifting the filter out of the coffeemaker.

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CCCCranberry Punchranberry Punchranberry Punchranberry Punch Brenda Wilson

Cook one pound of cranberries until soft in four cups of water. Put through food mill. Cook with two cups sugar for 5 minutes. Cool and then mix with juice of six oranges and three lemons. Serve with 7 up.

Frozen Strawberry Frozen Strawberry Frozen Strawberry Frozen Strawberry BarbaritaBarbaritaBarbaritaBarbarita Barb Spraggs

12 oz. strawberry margarita or strawberry daiquiris mix 6 oz. tequila 2 ½ c. ice Use a blender on the highest speed possible until smooth. Serves 4. Altering the recipe is not permitted.

MargaritaMargaritaMargaritaMargarita Rich Spraggs

Slice a lime into wedges. Use a split wedge to moisten the rim of a tall glass. Salt the rim with kosher salt or coarse sea salt. Place in freezer. Pour in 2 or so fingers of tequila (I use “El Toro” – a compromise of cost and quality) into a martini shaker (more if the person will not be driving for awhile). Add a splash of triple sec, a handful of ice, and fill to within 1” of the top of the glass with margarita mix (I use the cheapest grocery-store type). Shake it as if you are an English nanny and then pour into the chilled glass. Fill to the top with ice cubes and garnish with a lime wedge. Add a cocktail umbrella if you feel especially festive.

Water froWater froWater froWater from tm tm tm the Faucethe Faucethe Faucethe Faucet ---- Improved Improved Improved Improved

Rich Spraggs A Brita or similar water filter/filtering system works well, but if you don’t have one I’d recommend keeping water in a pitcher with a wide, open top without a lid in the refrigerator for drinking. The idea is to let the chlorine evaporate. I came to this conclusion after realizing that water heaters in homes with wells last on average twice as long as water heaters in homes with city water. It’s the chlorine added by the water treatment plant. So if it corrodes away the insides of water heaters, imagine what it is doing to you.

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� SOUPS

French OnFrench OnFrench OnFrench Onion Soupion Soupion Soupion Soup Adapted by Rich Spraggs from www.foodtv.com (Alton Brown)

3 tablespoons butter 10 ounces apple cider (unfiltered is best) 1 teaspoon salt leftover specialty bread 2 cups white wine kosher salt 10 ounces canned beef consume ground black pepper 10 ounces chicken broth splash of Cognac (optional) 1 cup Gruyere cheese, grated 5 sweet onions (such as Vidalia) or a combination of sweet and red onions (about 4 pounds) thyme sprigs, bay leaf, and parsley tied together with kitchen string Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 F. and add butter. Once butter has melted, add a layer of onions, and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning. Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and herbs. Reduce heat and simmer 15 to 20 minutes. Place oven rack in top 1/3 of oven and heat broiler. Cut bread into squares. Place on a baking sheet and broil for 1 minute. Season the soup mixture with salt, pepper, and cognac. Remove herbs and ladle soup into crocks leaving one inch to the lip. Place croutons on top of soup and top with grated cheese. Broil until cheese is bubbly and golden – about 1 to 2 minutes. Cooking the onions makes a huge stink that seems to hang around for days, so I cook this outside in an electric skillet.

GazpachoGazpachoGazpachoGazpacho Adapted by Rich Spraggs from www.foodtv.com (Alton Brown) and en.wikipedia.org

“What’s in the Gazpacho?” asked Ivan. “Tomatoes” answered Pepa*. tomato juice 2 tsp. balsamic vinegar 1 c. cucumber, peeled, seeded and chopped 2 tsp. Worcestershire sauce ½ c. chopped red bell pepper ½ tsp. toasted, ground cumin ½ c. chopped red onion 1 tsp. kosher salt 1 small jalapeno, seeded and minced ½ tsp. freshly ground black pepper 1 medium garlic clove, minced 2 tbsp. fresh basil leaves, chiffonade ¼ cup extra-virgin olive oil 1 lime, juiced

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1 ½ lb. vine-ripened tomatoes, peeled, seeded and chopped Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil. Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds; remove and transfer to an ice bath and allow to cool until able to handle (approximately 1 minute). Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup. Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt, and pepper and stir to combine. Transfer 1 ½ cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade (thinly-sliced leaves) of basil. *Then rent and watch the movie Women on the Verge of a Nervous Breakdown (Mujeres al Borde de un Ataque de Nervios), have a margarita, and enjoy. This 1988 Spanish comedy film, written and directed by Pedro Almodóvar, stars Carmen Maura and Antonio Banderas. It was nominated for the 1989 Academy Award for “Best Foreign-language Film”, and won five Goya Awards including “Best Film” and “Best Actress in a Leading Role” for Maura. It is subtitled in English, but it would not matter if were not.

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� SALADS

7777----Up SaladUp SaladUp SaladUp Salad Jeanne Reed

Dissolve 2 boxes of lemon Jell-O with 2 c. boiling water. Add 2 c. of 7-Up. Let cool. Add 1 c. crushed pineapple, 3 small sliced bananas, 2 c. small marshmallows. Let set until very firm in a 10x13 dish. Spread with the following optional topping:

Simmer until thick ½ c. sugar, 2 tsp. flour, 3 tbsp. butter, 1 c. pineapple juice. Let cool before spreading on the Jell-O. Then top with Cool Whip. Serve out of the dish or place on a lettuce leaf on a side plate.

[Jeanne would always make this when Rodger was coming for a meal.]

Beetroot SaladBeetroot SaladBeetroot SaladBeetroot Salad Rae Spraggs

Beetroot, pickled, sliced (5 to 8 slices per serving) Vinegar (about 1 tbsp. per serving) Onion, sliced, separated into rings (about 4-6 rings per serving) Arrange beetroot and onion together in a shallow pie-type serving dish. Add vinegar. Refrigerate before serving.

ColesColesColesColeslawlawlawlaw Rich Spraggs

1 head of cabbage ½ carrot, finely grated ¼ Spanish onion, thinly sliced Dressing (or use your favorite coleslaw dressing, such as Marzetti’s, to taste):

¾ c. mayonnaise 2 tbsp. sour cream 1 tbsp. sugar (or to taste) 2 tbsp. white vinegar 1 tsp. dry mustard 2 tsp. celery salt salt and pepper to taste, freshly ground 1 tbsp. horseradish (grated)

Separate the cabbage leaves. The center section of the cabbage (where it is more vein than leaf) will not make good coleslaw, so do not use. Cut out the coarse vein from each leaf, leaving two half-leaves. Stack the leaves and cut into fine slices – as fine as you can (using a very sharp knife is a necessity). Toss with the onion and carrot and then either add your favorite coleslaw dressing until

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you get the right consistency or prepare the above dressing.

Curried Salad DressingCurried Salad DressingCurried Salad DressingCurried Salad Dressing Great Recipes from the World’s Great Cooks (Peggy Harvey)

1 tsp. dry mustard 1 tsp. (or more) curry powder 2 tbsp. lemon juice 1 clove garlic (run through a press) 1 tsp. salt 1 dash Worcestershire Sauce 1 tsp. black pepper, freshly ground 1 cup olive oil Mix well and chill. It is great with romaine lettuce.

Mandarin Orange SaladMandarin Orange SaladMandarin Orange SaladMandarin Orange Salad Karl Wilson

Salad: Dressing: ½ c. almonds ½ tsp. salt 3 tbsp. sugar ¼ c. olive oil ½ head Iceberg lettuce 1 tbsp. parsley, chopped 1 c. celery, chopped 3 tbsp. sugar 2 whole green onions, chopped 3 tbsp. vinegar 1 small can Mandarin oranges dash of Tabasco sauce Combine the ingredients for the dressing. Cook the almonds and sugar over medium heat in a small saucepan stirring constantly until almonds are coated (being careful as it burns easily). Mix the lettuce, celery, chopped onions, and Mandarin oranges. Toss with dressing and almonds prior to serving.

Pea SaladPea SaladPea SaladPea Salad Jeanne Reed

½ head lettuce, chopped/torn 1 pkg. (10 oz.) frozen peas - do not defrost ½ celery stalk, chopped 1 can (4 oz.) sliced water chestnuts cut in half ¼ cup thinly sliced mild onion or green onions Dressing (mix together):

½ c. mayonnaise 4 tsp. sugar ½ c. sour cream ½ c. grated cheddar cheese

Layer the salad in the above order (lettuce on the bottom, then celery, onion, peas, water chestnuts) in a bowl and seal the top with the dressing. Let the salad sit 24 hours in the fridge. Mix up before serving. [Jeanne would always make this for my birthday and Barb continues the tradition.]

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Peasant Stock SaladPeasant Stock SaladPeasant Stock SaladPeasant Stock Salad Dayton Daily News, May 06, 2007

1 head of lettuce, broken into bite-sized pieces 2 tbsp. sugar ¾ c. chopped celery 1 tsp. salt 8 oz. fresh spinach, torn ½ tsp. white pepper 2 med. red onions, sliced 1 pint Miracle Whip or mayonnaise 6 hard-boiled eggs, sliced 6 oz. cheddar cheese, grated 1 10 oz. pkg. frozen peas, not cooked ½ c. crisp-fried bacon, crumbled In a large bowl, mix together lettuce and celery. Layer all the remaining ingredients over the lettuce and celery in the order listed (spinach, onions, eggs, peas, sugar, salt, pepper, mayonnaise, cheese, bacon). Cover and refrigerate for 8 hours. Toss together just before serving. Yield: 8 servings.

Seven Day SlawSeven Day SlawSeven Day SlawSeven Day Slaw Hudson’s Seafood Restaurant, Hilton Head, South Carolina

1 head of cabbage, sliced thinly or shredded* 2 tbsp. sugar 1 red onion, sliced thinly or shredded ½ tbsp. dry mustard 1/3 c. sugar ¼ tbsp. salt 1 c. olive oil ¼ tbsp. black pepper 1 c. vinegar Toss the cabbage and onions with 1/3 c. of sugar. Mix the remaining ingredients and bring to a boil. Pour the boiling mixture over the cabbage. Let set; in 5 minutes mix together. Chill in refrigerator and serve on leaves of romaine lettuce. Hudson’s Seven Day Slaw is excellent with seafood. This slaw is called “Seven Day Slaw” because without any mayonnaise it will last for seven days. [*See my coleslaw recipe on page 15 for a good way to prepare a cabbage for coleslaw.]

SpinachSpinachSpinachSpinach----Bacon Salad with Warm DressingBacon Salad with Warm DressingBacon Salad with Warm DressingBacon Salad with Warm Dressing Jeanne Reed

1 pkg. (10 oz.) fresh spinach 2 tsp. sugar ¼ mushrooms, thinly sliced 2 tsp. red wine vinegar 1 small red onion, peeled and thinly sliced 1 tsp. Worcestershire Sauce 8 slices bacon, cut into 1” strips 3 tbsp. lemon juice 2 tsp. Dijon or prepared spicy brown mustard Trim the spinach of coarse stems and blemished leaves and wash. Pat dry. Tear into bite-sized pieces. Put into large serving bowl with the mushrooms and onions. Cook the bacon in a microwave or in skillet over moderately high heat until crisp – about 5 minutes.

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Drain on paper towel. Pour off all but 5 tbsp. of the drippings. Reduce the heat to low and add the mustard, sugar, vinegar, Worcestershire Sauce, and lemon juice to the drippings. Stir to mix well. Pour the dressing over the salad, crumble the bacon over it, and toss it thoroughly. Serve immediately.

Strawberry JellStrawberry JellStrawberry JellStrawberry Jell----O SaladO SaladO SaladO Salad Gladys Boylan

Dissolve one large package of strawberry Jell-O in 1 ½ c. boiling water. Set aside. Blend in blender:

1 pkg. frozen strawberries, thawed 2 bananas 1 small can crushed pineapple (with juice)

Add the fruit mixture to the Jell-O and refrigerate.

Strawberry Poppyseed SaladStrawberry Poppyseed SaladStrawberry Poppyseed SaladStrawberry Poppyseed Salad www.ketv.com (Panera Bread)

A Barb Spraggs Favorite 4 c. romaine lettuce leaves, torn 1 oz. chopped pecans (optional) 2 oz. poppyseed dressing (such as Marzetti’s) 2 oz. whole blueberries 2 oz. fresh strawberries, cut into bite-sized pieces 2 oz. mandarin oranges, drained 2 oz. fresh pineapple, cut into bite-sized pieces Make a bed of lettuce in a large bowl. Top with the fruit and nuts and toss with poppyseed dressing.

Sweet PotatSweet PotatSweet PotatSweet Potato Slawo Slawo Slawo Slaw Rich Spraggs

½ c. mayonnaise 3 c. peeled, shredded sweet potato (uncooked) ½ c. sour cream 1 medium apple, peeled, and chopped 2 tbsp. honey ½ c. dried cranberries 2 tbsp. lemon juice ¼ tsp pepper 1 tbsp. grated lemon peel ½ tsp. salt In a bowl, combine the mayonnaise, sour cream, honey, lemon juice, lemon peel, salt, and pepper; blend until smooth. In a large bowl, combine potatoes, apples, and cranberries. Add dressing and toss to coat. Cover and refrigerate for at least 1 hour. I recommend labeling it – people will think it is carrot salad (and that stuff is gross).

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A variation on this would be to use boiled and cubed 2/3 sweet potatoes and 1/3 red or fingering potatoes to make “Sweet Potato Salad”.

Veggie PizzaVeggie PizzaVeggie PizzaVeggie Pizza Barb Spraggs

Crust:

2 (8 oz.) package refrigerated crescent rolls and preheat oven to 375 degrees F. Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.

Cream Cheese Dressing: 2 (8 oz.) package cream cheese, softened 1 tsp. dried dill weed 2/3 c. mayonnaise 1 tsp. onion, finely chopped*

½ c. sour cream ¼ tsp. garlic powder Whip together well the above ingredients. Spread on the cooled crust.

Vegetable Topping (use any amounts or combinations totaling about 4 c.):

1 ½ c cauliflower, chopped finely 1 ½ c. broccoli florets, chopped finely 1 ½ c. carrots, grated finely Spread the toppings and gently press into the dressing. Sprinkle the top with 1 ½ c. of finely grated cheddar cheese.

Slice into squares. [*1 tsp. of finely chopped onion is not very much – it could be 1 tsp. of onion powder.]

Vinegar Vinegar Vinegar Vinegar Salad DressingSalad DressingSalad DressingSalad Dressing Adapted by Rich Spraggs from The Barbeque Bible by Steven Raichlin

2 c. cider vinegar 5 grinds of sea salt 1 c. water 3 “rinds of pepper ½ c. brown sugar 5/8 c. ketchup 2 tsp. hot pepper flakes 2 tsp. celery seed Combine in a glass or plastic container suitable for table use. Shake it as if you are an English nanny. Although runny, this is a low-calorie, great-tasting, sweet-and-sour dressing that goes well on green salads topped with dried cranberries, grated feta cheese, and croutons.

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� SIDE DISHES

Apple YamsApple YamsApple YamsApple Yams Jean Wilson Reed

6 med. par-boiled yams or sweet potatoes, sliced cinnamon to taste 4 med. tart apples, peeled, thinly-sliced 1 stick of melted butter ¾ c. packed brown sugar Bake the yams or sweet potatoes (with pierced skin) for 40-60 minutes at 400 F. or boil in salted water for 30-35 minutes (until tender but not overly soft). Drain, cool, and remove skins. A 2 ½ lb. can of yams can be substituted for the 6 yams or sweet potatoes. Grease 1 ½ quart baking dish. Alternate layers of yams and apples, sprinkling each layer with the brown sugar, butter, and cinnamon mixture. Arrange a layer of apple slices attractively over the top and bake at 350 F. 30 min.

Aunt Barbara’s Corn PuddingAunt Barbara’s Corn PuddingAunt Barbara’s Corn PuddingAunt Barbara’s Corn Pudding Barbara Schwab

1 can cream-style corn ¼ c. sugar 2 eggs 1 c. milk 2 tbsp. cornstarch Mix eggs, cornstarch, sugar, and half the milk. Add the corn and then the remaining milk. Bake at 350 F. for 60-90 min. [Aunt Barbara usually left something out of the recipe, so you do not have to follow it too closely.]

“Barbie Spent All Day Working“Barbie Spent All Day Working“Barbie Spent All Day Working“Barbie Spent All Day Working On Dem Beans” On Dem Beans” On Dem Beans” On Dem Beans” Barb Spraggs

2 16 oz. cans of cheap generic-brand baked beans ½ c. minced onion 2 tbsp. Worcestershire Sauce or ¼ c. A-1 Steak Sauce 2 tbsp. vinegar 1 c. brown sugar 2 tbsp. lemon juice 1 c. ketchup 2 tbsp. yellow hot dog mustard Heat the beans, onions, vinegar, Worcestershire Sauce, lemon juice, and brown sugar on the “high” setting in a large crock-pot at least for 4 hours (allowing steam to escape, stirring occasionally). 2 hours prior to the meal, add the ketchup and mustard. Simmer on the “low” setting for 1-2 hours,

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stirring occasionally. [Barb has been making these beans every Memorial Day and Labor Day for over 25 years.]

Block Party Baked BeansBlock Party Baked BeansBlock Party Baked BeansBlock Party Baked Beans Pat Offenbacher

3 16 oz. cans of baked beans 1 lb. can of apricots (drained and cut up) ½ lb. bulk sausage (fried and chopped up) ¼ c. diced sweet green pepper 1/3 c. brown sugar 1 tsp. onion flakes. 1 tsp. dry mustard Combine and bake at 350 F. for 1 hour. [Pat made this for the block parties we used to have during the late 1980’s to early 1990’s at the end of Park Avenue before the street extended through to Westview.]

Broccoli CasseroleBroccoli CasseroleBroccoli CasseroleBroccoli Casserole Barb Spraggs

1 pkgs. frozen broccoli 4 tbsp. butter 1 pkgs. frozen peas ½ sleeve Ritz crackers ½ small pkg. (4 oz.) Velveeta (sliced) Microwave the peas and broccoli together according to the instructions on the packages. Drain and place in casserole. Cover with Velveeta slices. Crumble crackers and mix with melted butter. Place over pea and broccoli mixture. Bake at 350 F. for 30 minutes.

Cranberry MoldCranberry MoldCranberry MoldCranberry Mold Adapted from a recipe in The Joy of Cooking

A Jennie Spraggs favorite 4 c. cranberries (1 lb.), washed 2 c. sugar Place cranberries in saucepan. Cover with 2 c. boiling water. As soon at the water begins to boil again, cover with lid. Boil the berries 3 or 4 minutes or until the skins burst. Run them through a Foley food mill. Stir the sugar into the puree. Place over heat and bring to a rolling boil for about 5 minutes for firm berries (very ripe berries will require a few minutes longer of cooking). Skim; then pour into a wet mold. Refrigerate. [This works best when Mimi’s special mold and plate are used.]

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CrockCrockCrockCrock----pot Cornpot Cornpot Cornpot Corn Jean Wilson Reed

2 c. corn (fresh or frozen) ¼ c. sugar 4 oz. cream cheese salt and pepper to taste 2 tbsp. butter or margarine Cook on “low” setting in crock-pot for 2-3 hours

Dickey’s Baked Potato CasseroleDickey’s Baked Potato CasseroleDickey’s Baked Potato CasseroleDickey’s Baked Potato Casserole www.nbc5i.com (Dickie’s Barbeque, West Chester, Ohio)

6-8 large baking potatoes 2 green onions, chopped 1 pt. sour cream 1 large pkg. cheddar cheese, grated ½ to 1 stick of butter, melted Salt and pepper to taste 8 strips bacon, cooked, crumbled Boil the potatoes; let cool and peel. Mash the potatoes well and mix in the sour cream, bacon, butter, salt, pepper, green onions, and half of the grated cheese. Transfer potato mixture loosely into a baking dish and cover with the other half of the grated cheese. Cover and bake at 350 F. for 25-30 min. This recipe may be made and stored in the refrigerator a day ahead.

Grilled CornGrilled CornGrilled CornGrilled Corn----onononon----thethethethe----cobcobcobcob Rich Spraggs

Cut the excess silk off the ends of fresh corn but do not remove the husks. Place the corn in a clean bucket of cold water with ½ c. sugar per 6 ears mixed in. Let soak 1 hour. Give each ear a good shake and place on hot grill (a Weber kettle grill works best). Cook for about 25 minutes, turning 3 times. Wear heavy-duty gloves and remove the husks and silk. Season with butter and salt to taste.

La Comedia's La Comedia's La Comedia's La Comedia's Famous Famous Famous Famous Sweet PotatoSweet PotatoSweet PotatoSweet Potato Soufflé Soufflé Soufflé Soufflé (Indian Pudding)

www.lacomedia.com Mix well the following and pour into buttered pan:

4 cups mashed sweet potatoes ½ tsp. salt 1 c. sugar 1/3 stick butter or margarine (melted) 2 eggs 1 tsp. vanilla ½ c. milk

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Topping: 1 c. brown sugar 1/3 c. melted butter or margarine ½ c. flour 1 c. pecans, crumbled

Crumble topping evenly over potato mixture. Bake uncovered at 350 F. for 35-45 min.

Pineapple CasserolePineapple CasserolePineapple CasserolePineapple Casserole Jean Wilson Reed

½ c. butter 2 eggs, beaten 7 slices white bread made into coarse crumbs 3 tbsp. four 1 c. sugar 12 oz. can of crushed pineapple, drained Melt butter, add crumbs, and brown until toasty. Combine the sugar, flour, eggs, and pineapple. Pour into in buttered casserole dish. Spread crumbs on top and press down. Bake uncovered at 350 F. for 45 minutes. [This is so good it also works as a desert.]

Potato CasserolePotato CasserolePotato CasserolePotato Casserole Brenda Wilson

2 lb. pkg. frozen hash browns ½ cup onion, peeled and chopped ½ cup margarine, melted 2 cups cheddar cheese, grated 1 (10 1/4 oz.) can cream-of-chicken soup 1 teaspoon salt 1 pint sour cream 1/4 teaspoon pepper Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray. Mix the above ingredients together, place in dish and bake for 45 minutes or until brown on top.

PPPPotato Pancakesotato Pancakesotato Pancakesotato Pancakes Adapted by Barb Spraggs from the Betty Crocker Cookbook

2 lbs. potatoes (about 6 medium) 3 tbsp. flour 1 egg 1 tsp. salt ½ c. onion, finely chopped ¼ c. butter or margarine Wash potatoes, peel, and remove eyes. Shred enough potatoes to measure 4 cups. Drain potatoes thoroughly. In a small mixer bowl, beat egg until thick and lemon-colored. Mix in potatoes, onion, flour, and salt. Melt butter over large skillet over low heat. Shape potato mixture into 8 patties; place in skillet. Cook over medium heat, turning once, about 5 minutes or until golden-brown. Makes 8 servings.

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[Barb uses leftover mashed potatoes, omits the flour and salt, and uses much less onion. She may sprinkle some flour on them before cooking, though.]

ScallopeScallopeScallopeScalloped Cabbaged Cabbaged Cabbaged Cabbage Jean Wilson Reed

1 medium head of cabbage, sliced in thin strips (approximately 8 cups). Par-boil cabbage approximately 5 minutes and place in a strainer. Season with salt and pepper. While cabbage is straining, make the following cream sauce: Melt 4 tablespoons of butter Add 4 tablespoons of flour – stir well Slowly add 2 cups of milk

Cook the sauce until it is smooth and medium thick, stirring constantly. Mix cabbage and cream sauce. Put into buttered, flat casserole dish. Top with buttered cracker crumbs (4 tbsp. melted butter and crumbs of 20 single Saltine or Zesta crackers). Sprinkle with paprika and bake at 350 F. until bubbly – approximately ½ hour to 45 minutes. I sometimes dab cabbage with paper towel to eliminate excess moisture while baking.

Sweet Potato FriesSweet Potato FriesSweet Potato FriesSweet Potato Fries Rich Spraggs

Skin and wash about 4 sweet potatoes (I like the smaller ones). Cut into ½” slices. Heat cooking oil in skillet and add potatoes. Cook at medium-high heat. The cooking oil should cover them. Get a good sizzle going. Turn regularly. They will cook faster than regular potatoes so be careful not to burn or cook too long. They are good with some salt or serve with butter and brown sugar.

Swiss Vegetable MedleySwiss Vegetable MedleySwiss Vegetable MedleySwiss Vegetable Medley Jean Wilson Reed

1 can (10 ¾ oz.) condensed cream-of-mushroom soup ¼ tsp. ground black pepper 1 1/3 c. French's French Fried Onions, divided 1/3 cup sour cream 1 c. (4 oz.) shredded Swiss cheese, divided 1 bag (16 oz.) frozen vegetable combination, such as broccoli, cauliflower and red bell pepper, thawed and drained Preheat oven to 350 F. Combine soup, sour cream, and ground pepper in 2-quart shallow baking dish; stir until well blended. Add vegetables, 2/3 cup French Fried Onions, and 1/2 cup cheese; mix well.

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Cover; bake 30 minutes or until heated through and vegetables are tender. Stir; sprinkle with remaining 2/3 cup onions and ½ cup cheese. Bake 5 minutes or until onions are golden.

Tomato PuddingTomato PuddingTomato PuddingTomato Pudding Jean Wilson Reed

4 c. soft white bread, cubed, crusts removed 2 c. brown sugar 1 stick butter, melted ½ c. water 15 ½ oz. can of tomato puree (use puree – not paste or sauce) Place bread cubes in 2-3 quart casserole dish. Pour melted butter over the bread cubes. Simmer the tomato puree, brown sugar, and water for 15 minutes. Be sure not to use tomato paste or tomato sauce. Pour the simmered puree over the bread cubes. Bake at 350 F. for 1 hour.

Yeast RollsYeast RollsYeast RollsYeast Rolls and Cinnamon Rolls and Cinnamon Rolls and Cinnamon Rolls and Cinnamon Rolls Nancy Collins

A Danny Wilson favorite In KitchenAid-type mixer bowl, dissolve 1 pkg. yeast in ½ c. warm water (not hot). Add 1 tbsp. sugar and 1 tsp. baking powder. Let stand for 20 minutes. Warm 1 c. milk for 20 sec. in microwave and add to the yeast mixture. Add 1/3 c. softened butter or margarine, 1/3 c. sugar, and 2 beaten eggs. Mix in 4 ½ c. flour (with mixer). Grease or spray with Pam a large airtight bowl or container. Place the dough into the container. Pam or lightly oil the top of the dough and cover with lid. Refrigerate overnight or up to 2 days. Roll out the rolls 2 hours before baking. To shape as crescents, flour the countertop, punch down dough in bowl, cut dough in half, lightly flour the dough, and roll out a large circle. Cut in pinwheels. Shape each roll from large end to small and place on cookie sheet. Allow to rise in warm kitchen for 2 hours (covered by Pam-coated plastic wrap placed lightly over the rolls on cookie sheets while rising). Makes 2 doz. large crescent rolls or 4 doz. small. Remove the plastic wrap and bake at 375 F. for 9-10 minutes until golden. Variation: this dough recipe makes 4 pans of cinnamon rolls. Roll dough in rectangle, cover dough with softened butter and lots of sugar and cinnamon. Roll up from sides so it is one long tube. Use a piece of thread to wrap around dough to cut in 1” slices. Place the slices in greased round cake pans. Bake at 375 F. for 9-10 minutes until golden-brown Note: The dinner rolls can be baked in advance. Allow to cool and then freeze in an airtight container. When needed, place in cake pans, cover with foil, and reheat until warm. People can be fooled that they are freshly-baked rolls!

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� ENTREES

Beef TenderloinBeef TenderloinBeef TenderloinBeef Tenderloin Jeanne Reed

Marinate in Italian dressing for a minimum of 6 hours prior to cooking. Broil for 5 minutes on each side 2” from boiler. Close the oven and bake at 400 F. for 20 minutes. [Notes jotted down on Jeanne’s recipe card include “beef loin”, “peeled”, and “butt tenderloin”). Jeanne prepared this for special events such as Christmas and I think this was Sam Heitzman’s method of cooking tenderloins as well.]

Beef Beef Beef Beef –––– Steaks and Roasts Steaks and Roasts Steaks and Roasts Steaks and Roasts Rich Spraggs

“If it didn’t smell so good while cooking, we wouldn’t be meant to eat it.” (Mike McConnell, WLW Radio, Cincinnati, Ohio)

This is not a specific recipe. It is, however, an attempt to summarize a few of the things I have learned over the years through trial and error. The two most important things I can think of are “cook steaks at a very high temperature” and “don’t overcook”. Get the broiler, cast-iron skillet, or grill – whatever you are using – as hot as possible to sear the beef. You can drop the temperature later for roasts. See page 45 for my method to a cook steak. Use a meat thermometer with probe (so the oven stays closed) to make sure it does not get overcooked and remove from the heat 10-20 F. below your final desired doneness. For rare, I usually remove at 105-110 F. Let it rest for 10 minutes before serving and it will come up to the right temperature. And, never use a fork to turn beef – use tongs instead. Be sure and check your thermometers for accuracy. Although people might say they like beef “well-done” or “medium-well”, if given a choice, they will select a slice less done than they tell you that they want it. So my advice is to prepare the beef with some rare and some medium-rare. The ends tend to be perfect for those who like medium. If it is too rare or some guests prefer a higher degree of doneness, you can briefly broil those slices or simmer in broth. A broth or au jus can be made on the stovetop or under the broiler by adding a can of beef broth or beef consume to the pan drippings after the beef is removed. In addition, wash, pat-dry, marinate 4-12 hours with canola oil, kosher salt, and freshly-ground pepper, and allow the beef to come to room temperature before cooking. And, use sharp knives for carving! Let the cutting edge do the work. Sharp knives are safer than dull knives. Electric knives baffle me as much as the drive-through at fast food restaurants, but some people like them.

Breaded Chicken Breast StBreaded Chicken Breast StBreaded Chicken Breast StBreaded Chicken Breast Steakseakseakseaks

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Barb Spraggs 3-4 slices dry bread 1/3-1/2 stick margarine, melted 6 chicken breast steaks (boneless, skinless) salt and pepper to taste Using a food processor, grind the bread slices into crumbs. Add salt and pepper and mix together. Dip the chicken breasts in the melted butter and then dredge through the bread crumbs thoroughly coating each one. Drizzle any remaining margarine over the coated chicken steaks. Arrange in a baking dish and bake at 350 F. for 40minutes.

Bobotie Bobotie Bobotie Bobotie (Ba-bwore-tee)

(South African Curried Meatloaf) Rae Spraggs

Mix well, brown the beef, and then simmer:

2 lbs. hamburger 2 tbsp. curry powder 1 chopped onion 1 tbsp. sugar ½ c. raisins 4 tbsp. vinegar 1 tsp. Worcestershire sauce salt and pepper to taste 1 slice of bread, soaked in milk 1 large apple, chopped

Beat 2 eggs with 1 ½ c. milk; pour half of this over the hamburger mixture. Mix well. Place into greased oven dish and pour the rest of the egg and milk onto the top. Bake for 45 minutes at 350 F. Serve over rice with sliced bananas, pineapple chunks, and chutney or apricot jam.

Bourbon ChickenBourbon ChickenBourbon ChickenBourbon Chicken www.recipezaar.com (Lin Marie)

A Julie Spraggs favorite 2 lbs. boneless chicken (breasts and/or dark meat) 1/3 cup light brown sugar 1-2 tablespoon olive oil 2 tablespoons ketchup 1 garlic clove, crushed 1 tablespoon cider vinegar ¼ teaspoon ginger ½ cup water ¾ teaspoon crushed red pepper flakes (optional) 1/3 cup soy sauce ¼ cup apple juice Cut the chicken into bite-sized pieces. Heat oil in a large skillet or wok. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice. Serves 4. [Rice from a rice-cooker tastes much better than instant rice. The leftover sauce makes an excellent baste for roasted or rotisserie chicken.]

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Brats ‘Brats ‘Brats ‘Brats ‘n Beern Beern Beern Beer Rich Spraggs

4-6 brats (or mettwurst) 1 bottle of beer Sear brats in a skillet and then add about 2/3 of the beer. Simmer uncovered for at least 30 minutes. These can also be cooked in a pan on the grill. Serve on toasted buns with your favorite toppings – the more the better.

BriningBriningBriningBrining ---- PoultryPoultryPoultryPoultry, Fish, , Fish, , Fish, , Fish, PorkPorkPorkPork Adapted by Rich Spraggs from www.foodtv.com (Alton Brown), www.virtualweberbullet.com

This is not a specific recipe but rather a method to improve flavor and reduce drying-out. While traditional brining was meant to preserve meat, the purpose of flavor brining is to improve the flavor, texture, and moisture content of lean cuts of meat. This is achieved by soaking the meat in a moderately salty solution for a few hours to a few days. Flavor brining also provides a temperature cushion during cooking. If you happen to overcook the meat a little, it will still be moist. Lean cuts of meat with mild flavor tend to benefit most from flavor brining. These include:

Chicken (whole, butterflied, or pieces) Turkey (whole, butterflied, or pieces Pork (chops, loin, tenderloin, fresh ham) Seafood (salmon, trout, shrimp)

Brine for poultry (example is for a 14-16 lb. Turkey – adjust quantities so that the bird is covered):

1 cup kosher salt ½ tablespoon allspice berries ½ cup light brown sugar ½ tablespoon candied ginger 1 gallon vegetable stock 1 gallon iced water 1 tablespoon black peppercorns

Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled. Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining. And, do not forget to load the cavity with aromatics rather than dressing (high and prolonged temperatures are needed to cook the dressing which can dry out and overcook the bird – the result will be much better if the dressing is cooked separately. Traditional stuffings soak up meat juices, meaning a potential for the presence of salmonella unless the temperature of the stuffing reaches 165˚F. That increases the cooking time of the turkey, which means dry meat. If you want stuffing, cook it in a casserole dish then spoon it into the cavity prior to serving. Aromatics:

1 red apple, sliced 4 sprigs rosemary 1/2 onion, sliced 6 leaves sage 1 cinnamon stick Canola oil 1 cup water

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Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes. Prior to cooking, remove bird from brine and rinse inside and out with cold water. Discard brine. Coat bird with canola oil and follow you favorite poultry recipe. To check for doneness, insert a probe thermometer into the thickest part of the breast. Remove at 161 F. A 16-18 pound bird should arrive at the target temperature in 2 to 2 ½ hours. Let stand 10 to 30 minutes before carving. The amount of time required for resting varies with the size of the cut of your meat. During this resting time, the meat continues to cook (meat temperature will rise 5 to 30 degrees after it is removed from the heat source (if not exposed to drafts) and the juices redistribute. A 12-lb. turkey can easily handle 60 to 90 minutes of resting. Brine for pork and fish (example is for a 6-8 lb. pork Boston butt):

8 ounces or ¾ cup molasses 2 quarts bottled water 12 ounces pickling salt

Combine molasses, pickling salt, and water in 6 quart non-metallic container. Add Boston butt making sure it is completely submerged in brine; cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal. Then cook or smoke according to your favorite recipe. To check for doneness, insert a probe thermometer into the thickest part. For pork, remove from heat at 140 F. Note: Trichinella spiralis die at 137 degrees. In addition, T spriralis have been nearly eradicated from the American hog population through the use of better feeds; the only instances of trichinosis in recent years involved wild game such as bear and puma.

Calucci’s BarbequeCalucci’s BarbequeCalucci’s BarbequeCalucci’s Barbeque Ken and Tara Wicklund

1 lb. of ground beef (ground chicken or turkey works also) 2 tbsp. onion, minced 1 tbsp. lemon juice 1 tsp. dry mustard 2 tbsp. brown sugar 1 ½ tbsp. vinegar 1 c. ketchup 1 tsp. Worcestershire Sauce Brown the hamburger and drain off fat. Add the remaining ingredients and simmer for 30-45 minutes. Serve on hamburger buns. It goes well with tater tots, pickles, and coleslaw. [Ken was my college roommate in Michigan (1977-1979). This recipe was originally from a restaurant in Rockford, Illinois.]

Chicken CasseroleChicken CasseroleChicken CasseroleChicken Casserole Jeanne Reed

2 c. chicken, cooked and cut-up Cook until tender (microwave):

1 cup of diced celery 2 tbsp. chopped onion

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Then add:

¾ c. mayonnaise 2 c. cooked rice (1 of which has been cooked in chicken broth) 1 can undiluted “Cream of Chicken” soup 1 can sliced water chestnuts

Mix all of the above ingredients well and place in buttered casserole dish. Refrigerate overnight. The next day, sauté in 2 tbsp. butter 1 c. cereal (any kind, crushed), ¾ c. slivered almonds. Spread on top and bake at 325 F. for 30 minutes. Serves 6-8.

Colleen’s Savory SpiralsColleen’s Savory SpiralsColleen’s Savory SpiralsColleen’s Savory Spirals Colleen Delbridge

1 kg vetkoek1 dough (bread dough made with yeast) 1 tin tomato & onion mix2 2 cups steamed spinach 1 cup grated cheddar cheese 1 cup grated mozzarella cheese 1 cup crumbled feta cheese 1 cup fried mushrooms 1 whisked egg Aromat [all-purpose seasoning] Garlic flakes (optional) Roll out the dough into a rectangle about 1 cm thick. Spread the tomato & onion mix over the surface. Spread the spinach and mushrooms in the same way. Cover with a mixture of the three cheeses. Keep a little cheese for later. This should look like a pizza now. Sprinkle Aromat and garlic over. Roll up like a Swiss roll/log. Slice, keeping slices about 3 fingers apart. Turn over and place in a greased baking tray, remember to leave spaces between the buns...they grow. Brush egg over the top and sprinkle with left over cheese. Bake in pre-heated oven at 180 C. degrees for about 35 min or until brown. 1From www.en.wikipedia.org:

Vetkoek (pronounced FET-cook) is a traditional Afrikaner pastry and literally means “fat cake”. It is dough deep-fried in cooking oil and either filled with cooked mince or spread with syrup or honey or jam. It is similar in taste to Mexican Sopaipillas. In a traditional South African braai, or barbecue, vetkoek may be served alongside boerewors (South African sausage). Koeksisters are made from a similar but sweeter dough, but are braided in long strips then coated in a sticky sweet syrup. [I think that the Pillsbury pre-made pie crusts (the ones folded up in a box, not the ones that come frozen in the pie dish) could be substituted. Colleen is my cousin, by the way.]

2See “Train Smash” at the Snacks, Sauces, and Starters section. You could probably substitute salsa.

Cranberry ChickenCranberry ChickenCranberry ChickenCranberry Chicken Rae Spraggs

4 whole chicken breasts, boned (about 2 lbs.) 1 can whole cranberry sauce 4 oz. Italian salad dressing 1 pkg. dried onion soup mix

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4 oz. Catalina salad dressing Mix the Italian and Catalina dressing, the cranberry sauce, and the onion soup mix. Place the chicken in a large, flat baking dish and cover with the dressing mixture. Allow to marinate covered 12-24 hours. Bake uncovered at 350 F. for about 60 minutes (until bubbly and slightly browned). Serve over rice. Serves 8.

Curried EggsCurried EggsCurried EggsCurried Eggs Rae Spraggs

4 hard-boiled eggs, shelled 4 slices of bread, toasted Sauté:

2 oz. butter or margarine 2 large apples, peeled and chopped 1 large onion, chopped ½ c. raisins (regular or golden)

Add and blend gently over low heat:

1 rounded tbsp. curry powder 1 tbsp. vinegar pinch of salt 1 tbsp. lemon juice 1 tbsp. sugar

Mix:

2 tbsp. cornstarch “a little” water Add the cornstarch mixture to the curry mixture and stir. Add 2 c. water and bring to a boil while stirring gently. Arrange the sliced eggs over 4 slices of toast. Pour the sauce over the egg and toast. Serve with any or all of the following garnishes in separate containers, allowing guests to select their favorites: sliced banana, apricot jam, chutney, coconut. Curried eggs can be served over hot rice.

Dishwasher SalmonDishwasher SalmonDishwasher SalmonDishwasher Salmon Jennie Spraggs

1 tablespoon olive oil 4 tablespoons freshly squeezed lime juice 4 (6-ounce) salmon fillets salt and freshly ground black pepper to taste Cut two 12-inch square sheets of heavy-duty aluminum foil. Grease the shiny side of the foil with the oil. Place 2 fillets side by side on each square and fold up the outer edges. Drizzle 1 tablespoon lime juice over each fillet. Season with salt and pepper. Fold and pinch the aluminum foil extra tightly to create a watertight seal around each pair of fillets. Make sure the packet is airtight by pressing down on it gently with your hand. If air escapes easily,

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rewrap. Place foil packets on the top rack of the dishwasher. Run dishwasher for the entire "normal" cycle. When the wash cycle is complete, take out salmon, discard foil, and serve. (Remove before the heat or air dry cycle begins). [Poaching fish in the dishwasher is a good way to surprise your friends, prepare a great meal, and do the dishes all at the same time. Jennie made this for me one time when I went to visit her.]

FrikkadelsFrikkadelsFrikkadelsFrikkadels (Meatballs)

Althea Baker and www.3men.com 750 grams1 minced beef 2 large eggs 45 milligrams butter 5 milligrams salt 1 medium onion, finely chopped 1 milligram ground pepper 1 thick slice white bread 1 milligram ground allspice Heat 15 ml of the butter in a large frying pan and sauté the onion in it for about 5 minutes. Soak the bread in a little water and squeeze dry, then mash with a fork. Combine the onion with the mince, bread, eggs, salt, pepper and allspice and shape into balls. Heat the remaining butter, margarine or oil in the frying pan and brown the frikkadels, a few at a time for about 5 minutes on one side. Turn them over and brown the other side, then turn down the heat slightly and continue cooking the frikkadels for about 10 minutes, or until cooked through. Serve hot with mashed potatoes and an onion and tomato sauce such as Train Smash2. [Don’t these sound good? My grandmother used to make them and would always serve with mashed potatoes. I think it would be fun to try the recipe using metric measurements.] 1Metric conversion chart at the “Miscellany” section. 2Recipe for Train Smash at the “Snacks, Starters, and Sauces” section.

Grilled Chicken and Angel Hair PastaGrilled Chicken and Angel Hair PastaGrilled Chicken and Angel Hair PastaGrilled Chicken and Angel Hair Pasta Adapted by Barb Spraggs from www.allrecipies.com (Laura Branson)

6 oz. (dry wt.) angle hair pasta, cooked al dente, drained 1 oz. toasted almonds (optional) 1 c. pesto* 2 cloves garlic, minced 2 tbsp. olive oil 2 boneless skinless chicken breast halves, cooked and chopped In a large saucepan over medium heat, sauté the minced garlic in olive oil. Add chopped chicken, the cooked and drained pasta, pesto sauce, and then mix well. Top with toasted almonds. Serve warm or cold. *The pesto can be omitted from the mixture but used as a topping to individual taste.

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IronIronIronIroned Cheese Sandwiched Cheese Sandwiched Cheese Sandwiched Cheese Sandwich Emily Spraggs

Spread both sides of bread slices with butter or margarine. Insert a slice of cheese between two slices of buttered bread. Preheat clothes iron to the highest setting. Place a couple sheets of waxed paper over the sandwich and cook until golden-brown. Turn over and repeat.

Kayakatina CasseroleKayakatina CasseroleKayakatina CasseroleKayakatina Casserole Rae Spraggs

1 ½-2 lb. stewing beef, fat trimmed off, cut up 1 tsp. Worcestershire Sauce 3 tbsp. flour 1 tsp. “Gravy Master” (gravy browning) ½ tsp salt 1 beef bouillon cube ¼ tsp. pepper 4 potatoes, peeled and quartered 2 c. water 4 onions, halved 3 tbsp. ketchup 4 carrots, cut into 2-3” lengths Mix the flour, salt, pepper. Roll the meat cubes in this coating them well. Place the meat and flour mixture in a casserole dish. Mix the water, ketchup, Worcestershire Sauce, gravy browning, and bouillon cube. Pour over the meat and let marinate 2-4 hours before cooking. Add the potatoes, onions, and carrots. Cover with foil and bake at 325 F. for 90 minutes, stirring occasionally so that the gravy thickens and does not stick to the bottom of the dish. [I do not ever remember eating this, but decided to include it because it was with some recipes mom gave to me when I got an apartment in 1978. I bet it smells good while cooking.]

KedgereeKedgereeKedgereeKedgeree Rae Spraggs and www.3men.com

2 ounces butter 2 teaspoons salt 4 cups cooked fish, flaked 1/2 teaspoon pepper 2 cups cooked rice 1/2 cup evaporated milk 4 hard-boiled eggs, separated into whites and yolks In a saucepan, heat the butter over medium heat. Add the fish and rice and stir gently to combine. Chop the egg whites and add to the pan, along with salt, pepper, and milk. Stir gently until heated through. To serve, garnish with egg yolks, passed through a fine wire sieve. [I have not used this recipe, but came across “Cape Kedgeree” while searching the Internet for another South African recipe. I remember mom talking about kedgeree years ago – she described it as “leftover fish salad” and I thought it was served cold. I told Barb about it and tried making it years ago with mayonnaise, but it was gross – rice and mayonnaise just do not go together. So I forgot

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about kedgeree until now. I think if you used tuna and called it “Tuna Casserole”, people would go for it.]

LasagnaLasagnaLasagnaLasagna Rae Spraggs

[I had come home from college for one of the holidays back in the 1970’s – craving mom’s home-cooking and to my delight she made lasagna. I raved about it and asked for the recipe. After I asked a second time for the recipe, mom somewhat reluctantly pulled the trash container out of the cabinet and produced three empty Stouffer’s lasagna packages. I guess you cannot argue with ease-of-preparation! I still get a chuckle when thinking about my dad calling mom “my little I-talian gal” (with emphasis on the “I” as in “eye”).] 3 pkgs. Stouffer’s Lasagna with Meat and Cheese While frozen, remove contents from the original container and arrange in a large rectangular baking dish (one end-for-end and two side-by-side). Cook according to the instructions on the package. Serve in the baking dish at the table so it looks as if you made it.

Maid RMaid RMaid RMaid Rite Sandwichesite Sandwichesite Sandwichesite Sandwiches Jeanne Reed

1 lb. ground beef ¼ c. dill pickle juice 3 tsp. sugar salt and pepper to taste 2 tsp. prepared yellow mustard Cook all ingredients in a double-boiler stirring occasionally. Simmer for about an hour. Serve on hamburger buns with ketchup, prepared mustard, diced onions, and pickles. [There are many variations on this recipe from the Maid Rite Restaurant of Greenville, Ohio, but this is the one Mimi used. I did find, however, a recipe that called for 6 oz. of beer rather than the pickle juice – which sounds good too. All recipes seem to stress the importance of using a double boiler and simmering for an hour.]

Meatballs with CocktaMeatballs with CocktaMeatballs with CocktaMeatballs with Cocktail Sauce and Grape Jellyil Sauce and Grape Jellyil Sauce and Grape Jellyil Sauce and Grape Jelly Barb Spraggs

1 lb. hamburger ½ c. dry bread crumbs 1/3 c. onions, chopped ¼ c. milk 1 egg 1 tbsp. parsley 1 (10 oz.) jar grape jelly 1 tsp. salt ½ tsp. Worcestershire sauce 1/8 tsp. pepper ¼ c. shortening 1 (12 oz.) bottle chili sauce

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Mix hamburger, bread crumbs, onion, milk, egg, parsley, salt, Worcestershire Sauce, and pepper. Gently shape into 1 inch balls. Cook meatballs in shortening until brown (or broil). Remove from skillet; drain. Heat chili sauce and jelly in skillet stirring constantly, until jelly is melted. Add meatballs and stir until coated. Simmer uncovered 30 minutes (or in crock-pot on low for 1-2 hours).

Meat LoafMeat LoafMeat LoafMeat Loaf Barb Spraggs

1 ½ to 2 lb. of ground beef* 2 tsp. salt 4 slices soft bread ¼ tsp. dry mustard 2 eggs 1 tbsp. chili sauce 1 tbsp. Worcestershire Sauce ½ c. diced celery 1 c. warm milk ½ c. diced onion ¼ tsp. pepper Mix well and pour in loaf pan. Bake at 350 F. for 60 minutes. [This recipe was originally from Margaret Hinsch. *She used a mixture of 50% ground beef and 50% ground pork (and the cooking time was 90 minutes).]

Monkey Gland SteakMonkey Gland SteakMonkey Gland SteakMonkey Gland Steak www.3men.com, www.kitzchzinc.blogspot.com

An Ann Solms specialty cube steaks (1 per serving) ½ cup Worcestershire Sauce oil for frying 2 cloves garlic, finely chopped 1 large onion, diced ¾ -1 cup of chutney ½ cup water ½ cup brown sugar 2 large tomatoes, diced (or canned tomatoes) 2 tbsp. vinegar 1 cup of ketchup 1 tsp. Tabasco Sauce In a heavy skillet, heat oil. Sauté onions and garlic until soft. Add remaining ingredients, mix well, and simmer for a few minutes. Fry or grill the steaks separately. When done frying spoon the sauce over the steaks. Serve with rice. Makes 8 Servings [I do not have Ann’s recipe, but heard she had a good one. The origins of the dish are shrouded in mystery and have nothing to do with monkeys or monkey body parts. I’ve read that it was joke applied by a French chef that was lured to Johannesburg to cook at the Carlton Hotel early in the 1950’s to a version which claims to be the real story: “The Rand Easter Show used to be held at Milner Park, prior to the take over of the site by the University of the Witwatersrand. The Show in 1936 was particularly big and more international than usual. To provide fare at the fair for foreigners, the organizers brought over a French chef. In those days, South African palates were even less sophisticated than today. The chef was horrified when almost all his patrons ordered steak, steak, and more steak, well done, and then slathered it in [ketchup]. At the end of the Show, he was asked to create a signature dish to commemorate his tenure at the Rand Easter Show. He replied that he would make something that those ‘Monkeys’ could appreciate. He concocted a steak drowned in spicy sauces, which he named ‘Monkey Gland Steak’”.]

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Natchitoches Meat PieNatchitoches Meat PieNatchitoches Meat PieNatchitoches Meat Piessss www.explorenatchitoches.com (Mrs. L.J. Melder)

Meat Pie Filling Meat Pie Crust 1 teaspoon shortening 1 quart plain flour 1 pound ground beef 2 teaspoons salt 1 pound ground pork meat 1 teaspoon baking powder 1 bunch green onions, chopped 2 eggs 1 pod garlic, minced 1/2 cup shortening + 1 tbsp. 1 bell pepper, chopped 1 cup milk 1 medium onion, chopped salt, black pepper and red pepper to taste 1 tablespoon flour Melt shortening in heavy pot. Add meat. Cook until pink is gone. Add vegetables and season to taste (seasoning well, as meat will lose seasoning during frying). When meat is completely done and vegetables glazed, remove from heat and drain excess liquid. Stir in 1 tablespoon flour. Sift dry ingredients together. Cut in shortening. Beat egg and add to milk. Work gradually into dry ingredients until proper consistency to roll. Break into small pieces and roll very thin. Cut into rounds using a saucer as a guide. Place about 2 tablespoons of prepared meat along edge and halfway in the center of round dough. Fold the other half over, making edges meet and seal with water. Form edges with fork. Drop in deep fat and cook until golden brown. Drain and serve hot. [I did not think anything could be better than an Upper Peninsula Michigan pastie until I had a Natchitoches meat pie in New Orleans. I have not made this, but sure intend to. This is the official recipe of the Natchitoches (Louisiana) Meat Pie Festival. Meat pies are GREAT with lots of ketchup. Variations on the recipe include baking (“Place on a greased cookie sheet or pan. Make small slits in dough to vent steam, egg-wash entire pie and bake thirty minutes at 400 F.”), but I think the deep-frying has something to do with making them extra-good. I would not go to all that trouble, however, of making the dough – just use Pillsbury pre-made piecrusts (get the ones folded up in a box, not the ones that come frozen in the pie dish). Let the crusts warm up to room temperature before unfolding so they do not crack. Roll them out and size however you want. I have noticed Natchitoches meat pies are smaller than pasties, so you will have some extra dough to ball up and roll out again.]

PastiesPastiesPastiesPasties (PAST-eez)

Rich Spraggs Mix the following:

1 ½ lbs. round bottom beef or similar, cut up into small pieces 3 medium potatoes, cubed into small pieces 2/3 c. carrots, grated (cubed rutabagas would be true to the original recipe) ½ c. onions, chopped

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2 tsp. salt ½ tsp. freshly-ground pepper

Spread out four Pillsbury pre-made pie crusts (2 packages of the ones folded up in a box, not the ones which come frozen in the pie dish) after allowing the crusts warm up to room temperature. Cut into 10” diameter circles. With the leftover dough, wad up and roll out into a fifth crust. Divide the meat mixture into 5 portions and place on one side of each crust. Fold the crust over into a half-circle. Push down on it to spread the meat mixture as close to the edge as possible. Pinch closed and use a fork to make a nice-looking imprint on the edge. Make 4-5 ¼” slits in the top. Gently place the pasties on a large greased cookie sheet and bake at 350 F. for about 1 hour until golden-brown. This method will make five large pasties. Serve with lots of ketchup and a tall glass of cold milk. True pastie-lovers would NEVER eat it with gravy, as gravy ruins pasties. To freeze pasties, bake at 350 F. for about 15 minutes (to prevent the potatoes from darkening). Prior to serving, partially thaw and then bake at 350 F. for about 45 minutes until golden-brown. Pasties were popular with the Cornish miners of England and many emigrated to other parts of the world including South Africa (coal mines) and the upper peninsula of Michigan (copper mines). My dad remembers his mom making pasties for his father’s lunch (he worked in the coal mines of Johannesburg). She would mix potatoes and vegetables with whatever meat was leftover, bake in a crust, and wrap up in a piece of newspaper. When I went to college in the upper peninsula of Michigan, we would often go to the Rainbow Café in Houghton for lunch to eat pasties with lots of ketchup and drink milk from tall glasses.

Peri Peri Peri Peri Peri ChickenPeri ChickenPeri ChickenPeri Chicken www.3men.com and www.nandousa.com

An Ann Solms favorite 500 grams* chicken tenderloins 2 teaspoons chicken stock powder flour, seasoned with salt and pepper to taste ½ red chili, sliced ¼ cup olive oil 1 kilogram baby potatoes, parboiled and quartered 3 cloves crushed garlic 3 tablespoons lemon juice 3 tablespoons fresh chopped coriander leaves or parsley Peri Peri Sauce Sprinkle the chicken with the seasoned flour. Mix together the oil, garlic, coriander or parsley, dry chicken-stock powder, chili, and lemon juice to make a paste. Toss the chicken into the mixture to coat. Stir fry in a hot frying pan in the olive oil for 5-8 minutes until the chicken is just cooked. Add the potatoes and Peri Peri Sauce and warm through. Serve with extra Peri Peri Sauce, rolls and fresh salads such as chopped onion, cubed avocado, diced cucumber, cubed tomato, or cubed pineapple.

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[Other hot sauces such as Tabasco may work as a substitute, but you can get Peri Peri Sauce at Jungle Jim’s in Fairfield, Ohio. You can also get some from me because I have a good supply of several Peri Peri sauces. Africa's hottest chili is the peri-peri pepper, also known as the African birds-eye chili. It is a thick, rich South African hot sauce from Nando's Chickenland Restaurant. It’s made the same way that Portuguese explorers did it in the 14th century with chilies plus fresh sun-ripened lemons, garlic, and an exotic mix of herbs and spices.] *Metric conversion chart at the “Miscellany” section.

PPPPickled Fishickled Fishickled Fishickled Fish www.3men.com

2 kilograms* firm-fleshed white fish 40 milligrams curry powder 4 large onions, sliced 15 milligrams turmeric 750 milliliters vinegar 2 milligrams cayenne pepper 125 milliliters water 1 piece crushed root ginger 20 milligrams salt 10 coriander seeds 125 milligrams sugar 5 lemon or bay leaves Clean and fillet the fish and cut it into portions. Combine all the other ingredients in a deep saucepan and simmer for 20 minutes. Add the fish and simmer for a further 20 minutes, taking care not to break the fish. Remove with a slotted spoon and layer into a glass dish. Pour the curry sauce over. Leave to cool, then cover tightly and leave to mature in the refrigerator for at least 3 days before use, but preferably longer. Serve with brown bread and butter. [I remember eating cans of pickled fish as a kid in South Africa and it was pretty good. Years later, we ordered a can from one of those South African mail order places, and it was disgusting. I might try making this sometime…I included it here because I didn’t want to loose the recipe.] *Metric conversion chart at the “Miscellany” section.

Pot RoastPot RoastPot RoastPot Roast Adapted by Barb Spraggs from www.elise.com (Elise Bauer)

3 ½ lb. of beef shoulder or boneless chuck roast 4 cloves of garlic, peeled 1 tbsp. olive or grape-seed oil ½ cup of red wine (optional) salt, pepper, Italian seasoning to taste several carrots, peeled and cut lengthwise 1 large yellow onion, chopped or sliced 3-4 small potatoes, cooked but firm Use a thick-bottomed covered pot (oven-proof if you intend to cook in oven), such as a Dutch oven, just large enough to hold roast and vegetables. Heat 1 tbsp. of oil on medium high heat (hot enough to sear the meat). Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well. When roast is browned, lift up the meat and add garlic and chopped onion to the bottom of the pan. Let the roast sit on top of the onions. Add ½ cup of red wine. Cover. Bring to simmer and then

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adjust the heat down to the lowest heat possible to maintain a low simmer when covered. Alternatively, you can cook the pot roast in a 225 F. oven; once you have browned it on the stovetop, and brought the liquid to a simmer (make sure to use an oven proof pan). Cook for 3 ½ to 4 hours, until meat is tender. Near the end of the cooking, add carrots and potatoes, cook until tender, about an additional 10-20 minutes. After cooking 3 ½ hours, before adding the carrots and potatoes, note how much liquid has been released by the meat. This comes from slow cooking at a very low temperature. If your pot roast is too dry, make sure the pan you are using has a tight fitting lid and that you are cooking at the lowest possible heat to maintain the low simmering. Serves 4.

Sausage RollsSausage RollsSausage RollsSausage Rolls Rae Spraggs

A Bill Spraggs favorite Thaw 2 packages of “Pepperidge Farms Puff Pastry” sheets. Roll out to make even and seal folds. Cut each sheet in half length-wise to make 8 sheets. Mix well and sauté:

2 ½ lb. lean ground round 2-3 tbsp. Worcestershire Sauce 1 finely-chopped onion salt and pepper to taste ¼ c. ketchup

Drain off fat. Divide into 8 portions. Lay each portion down the center of each pastry strip. Fold over and seal. Place on un-greased baking sheet and brush the top of each pastry with milk. Cut through the top only of each pastry in order to make 6 “rolls” per strip. Bake at 425 F. for 15 minutes or until lightly-browned. Cool on rack. Cut through both crusts to serving portions. Be careful not to overcook. Serve with ketchup, Worcestershire Sauce, or Mrs. Balls Chutney. [These make a great appetizer when cut into small sizes. I’ll never forget how upset my dad was that “those Afrikaans boys” devoured a platter of sausage roll appetizers that my mom had made before he had a chance to have a few at a party for South Africans in Hilton Head during the early 1990’s.]

Savory MSavory MSavory MSavory Minceinceinceince Rae Spraggs

1 lb. ground beef 3 tbsp. Worcestershire Sauce ¼ c. onions, chopped 1 tbsp. sugar ¾ c. carrots, sliced 2 tbsp. vinegar 1 sm. can tomato paste ½ tsp. dry mustard powder salt and pepper to taste

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Brown the beef in a skillet; add onions, carrots, and remaining ingredients. Reduce heat when the sauce bubbles. Simmer for 30-40 minutes. Add a small amount of water if it seems to dry out too much. [This really is a “no recipe” dish, and I made up the amounts. It is like Sloppy Joe with carrots. I think Jeremy used to call it “Sloppy Freddy”.]

South AfSouth AfSouth AfSouth African Curried Beef Gratinrican Curried Beef Gratinrican Curried Beef Gratinrican Curried Beef Gratin Adapted by Jennie Spraggs from The New Complete International Jewish Cookbook

by Evelyn Rose (Robson Books) 2 tbsp. pine nuts, slivered almonds or cashews 20 grinds black pepper 1 medium onion, finely chopped 1 tbsp. Indian curry paste or 2 tsp curry powder 1 tbsp. canola or sunflower oil 3 tbsp. apricot preserves or mango chutney 2 lbs. lean ground beef 2 tbsp. fresh lemon juice 1 tsp. salt Preheat oven to 350 F. In heavy-based skillet, toast pine nuts, almonds, or cashews over moderate heat, tossing frequently, until they smell toasty, about 3 minutes. In large skillet over moderate heat, heat oil and cook onion, stirring, until golden brown, about 5 minutes. Add ground beef and fry, stirring once or twice, until well-browned, about 3 minutes. Add salt, pepper, curry, apricot preserves or mango preserves, and lemon juice. Cook gently for 5 minutes, and then stir in the toasted nuts. Transfer to casserole or small gratin dish, and keep warm while you make the custard topping. Custard:

3 large eggs 1/2 tsp. paprika 1 1/3 c. canned coconut milk pinch of chili powder 1 tsp. salt 10 grinds black pepper 2 tsp soy sauce 2 or 3 bay leaves

To make custard: In bowl, whisk eggs with coconut milk. Add salt, soy sauce, paprika, chili powder, and black pepper. Mix well, then pour custard (it will be thin) evenly over meat mixture. Arrange bay leaves on top. Bake for 30 minutes, until top has set and is golden brown. Allow to cool for 5 minutes before serving with rice and a green vegetable. Makes 4 to 6 servings. This ground beef custard is sweet with coconut milk and apricot preserves yet hot and savory with spices and curry flavors. [From www.en.wikepedia.org, anything that can be sliced thin, layered with a cream sauce, and baked is material for a gratin.]

Spaghetti BologneseSpaghetti BologneseSpaghetti BologneseSpaghetti Bolognese Adapted by Rich Spraggs from www.foodnetwork.com (Emeril Lagasse)

A Pat DeJean favorite 1 tablespoon olive oil ½ teaspoon ground nutmeg 4 ounces bacon or pancetta, diced 1 pound ground beef or ground veal

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1 ½ cups chopped yellow onions ½ pound bulk pork sausage ¾ cup diced carrots 2 tablespoons tomato paste ¾ cup diced celery 1 cup red wine 1 tablespoon minced garlic 2 (14 ½ ounce) cans crushed tomatoes & juice 1 teaspoon salt 1 (14 ½ ounce) can tomato sauce ½ teaspoon ground black pepper 1 cup beef or chicken stock or broth 2 bay leaves 2 teaspoons sugar ½ teaspoon dried thyme ¼ cup heavy cream ¼ teaspoon dried oregano 2 tablespoons unsalted butter ½ teaspoon ground cinnamon 3 tablespoons chopped fresh parsley leaves 1 pound spaghetti 1 cup freshly grated Parmesan cheese In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots, celery, and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes. Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 ½ hours. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander. Add the pasta to the sauce, tossing to coat. Add ½ cup of the cheese and toss to blend. Divide among pasta bowls and serve with the cheese passed tableside. (Alternatively, toss only the desired portion of pasta with a bit of the sauce at a time in a serving bowl, reserving the remainder for another meal.) Preparation time: 30 min.; cooking time: 2 hr 20 min.; makes 6 to 8 servings. This seems like a lot of work, but it is very good and you can freeze it.

Steaks Steaks Steaks Steaks –––– Pan Seared Pan Seared Pan Seared Pan Seared Adapted by Rich Spraggs from www.foodtv.com (Alton Brown)

“Just threaten it with the heat” – Rae Spraggs “Girl, if you want to let him know there is steak for dinner, you got to let him hear it sizzle!” – Noxeema

Jackson, “To Wong Foo Thanks for Everything, Julie Newmar” (1995) Select at least 1” thick steaks (thicker is better). Coat in canola oil and season with freshly ground pepper and sea salt to taste. Cover and allow to come to room temperature for 2-3 hours prior to cooking. Before cooking, wipe off excess canola oil. Heat a cast iron skillet in a 500 F. oven. Turn on one of the burners and let get red-hot. When the

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oven is up to temperature, remove skillet, place on hot burner, put the streak(s) in, and sear each side for 30 seconds turning with tongs (I do each side for 60 seconds for those who want medium-rare or above). Place skillet back in 500 F. oven and cook each side for another 1-2 minutes (depending on thickness and desired doneness; medium and over may require 3 minutes or longer). Removing at 105-110 F. for rare is good. Remove from skillet and let rest for 5-10 minutes covered with foil. It will continue to cook while resting, so don’t freak out if it’s too rare when you remove it. This method is sure to stink up the house and will likely set off smoke alarms, but it is as close to restaurant-style steak cooking as is possible in the home. Steaks cooked outside are good, but you can not get a grill this hot.

ToadToadToadToad----inininin----thethethethe----HoleHoleHoleHole Rae Spraggs

A Jennie and Julie Spraggs favorite 3 eggs ¾ c. water ½ tsp. salt 1 ½ c. flour ¾ c. milk 1 ½ tsp. baking soda 8 sweet Italian sausages Beat well the eggs and salt. Add remaining ingredients and beat well together. Skin 8 sweet Italian sausages. Arrange in greased casserole dish. Pour the batter over the sausages. Bake at 400 F. for 50-60 minutes (testing with a toothpick). Pour off the excess fat and allow to stand for 5-10 minutes before serving.

WalleyeWalleyeWalleyeWalleye Ron Meyer

Spray Pam on a sheet of heavy-duty aluminum foil. Grind up crackers and add garlic powder to taste. Rinse fillets and pres both sides into the cracker mixture. Place on foil with pats of butter on top of the fish fillets here and there. Completely seal the foil packets. Cook on a grill at medium heat for 12 minutes. [Ron uses this method for freshly-caught Lake Erie walleye, but it could be used for any fish.]

White Chicken ChiliWhite Chicken ChiliWhite Chicken ChiliWhite Chicken Chili Brenda Wilson

1 lb. chicken, cooked and diced 2 tsp. ground cumin 3 lb. white great northern beans 1 ½ tsp oregano 1 tbsp. olive oil ½ tsp. salt

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2 med. onions, chopped 4 cups chicken broth 2 cloves garlic, minced 1 can beer (or less) 1 can chopped green chilies 1-2 cups shredded Monterey or Cojack cheese Drain beans. Heat oil in large pot; add onions and sauté about 10 min. Stir in garlic, chilies, cumin, oregano, and salt. Sauté 2 more min. Add beans, broth, and beer and bring to a boil. Cook for about 1 hour stirring occasionally. Add chicken and cheese; heat throughout. Note: I used a little more cumin, fresh oregano, and only about ¾ cup of beer. I also used 3 cans of Bush Northern Beans and the larger can of chilies (green chilies will be in the Mexican food section – I use Ortega.).

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� DESERTS AND SWEETS

Almost CandyAlmost CandyAlmost CandyAlmost Candy Jennie Spraggs

1 box chocolate cake mix - must be moist chocolate cake mix white chocolate chips 1 stick of butter or margarine, melted peanut butter chips 1 can sweet condensed milk coconut (optional) chocolate chips Preheat oven to 350 Degrees. Grease your pan (I use a 10.5x15 Pyrex, but anything 9x13 or bigger should work; it will puff up as it bakes). Melt butter and mix with condensed milk and cake mix. This will be a bit difficult, as the mixture is thick. You can add some water to make it easier to mix up. Dump mixture into a greased pan. Flatten the mixture with a spatula. Mix together remaining ingredients and spread over the top of the cake mixture. Cook for 20-30 minutes. Let cool before you try to cut into pieces.

Beet CakeBeet CakeBeet CakeBeet Cake Adapted by Rich Spraggs from Family Circle Magazine, April, 1981

½ c butter 1 tsp. cinnamon 1 ¼ c. sugar ¼ tsp. cloves 2 eggs 4 tsp. baking powder 1 tsp. baking soda 1 ½ containers of cream cheese frosting 2 ¼ c. sifted flour (all purpose) 1 c. coarsely chopped walnuts 1 ½ tsp. allspice 1 jar (16 oz.) Aunt Nellie’s Sweet Sour Harvard Beets* Beat butter with sugar until light and fluffy. Add eggs; beat well. Blend beets in blender or food processor until smooth. Add sifted dry ingredients alternately with beets to butter mixture, mixing well after each addition. Fold in walnuts. Turn batter into 2 greased and floured cake pans. Bake at 350 F for 45-55 minutes or until cake tests done. Cool on rack for 30 minutes before removing from pan. Ice with lots of cream cheese frosting. I made this in 1981 and kept the torn-out page from the magazine. The original recipe called for sifted confectioner’s sugar and cooked in a 9” Bunt pan, but it’s much better with cream cheese frosting (similar to a carrot cake). It is really good and the color is rather distinctive…do you remember the “groom’s cake” in the 1989 movie Steele Magnolias? *I did check and Aunt Nellie is still making her sweet and sour beets, although she’s putting them in smaller jars now.

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Boston Tea Party CakeBoston Tea Party CakeBoston Tea Party CakeBoston Tea Party Cake Joe Wilson, Piqua Bicentennial Cookbook

Cake – sift together:

1 c. flour 3 c. sugar ¾ tsp. baking soda 1/3 c. water ½ tsp. salt 1/3 c. cocoa

Add and beat at low speed:

¼ c. Crisco 2/3 c. milk Add and beat for 1 ½ minutes at low speed:

1 egg (unbeaten) ½ tsp. vanilla extract Pour into one well-greased 9” round layer pan. Bake at 350 F. for 30-35 minutes.

Butterscotch filling – blend together:

½ c. brown sugar 1 ½ tbsp. cornstarch Blend in 1 egg yoke. Gradually add 1 c. milk. Mix thoroughly. Cook over medium heat stirring constantly. Remove from heat and add:

1 tbsp. butter ½ tsp. vanilla extract Cover and cool.

Whipped cream topping – whip until thick: ½ c. whipping cream Fold in:

1 tbsp. sugar ½ tsp. vanilla extract Split the cake (making two round sections). Cover one section with the butterscotch mixture. Cover with other section of cake and then top the whole cake with the whipped cream mixture.

Chocolate PieChocolate PieChocolate PieChocolate Pie Barb Spraggs

½ c. margarine, softened 1 tbsp. vanilla extract ¾ c. sugar 2 oz. semisweet baker’s chocolate 2 eggs pre-made pie shell Melt chocolate. Combine margarine, sugar, vanilla, and 1 egg. Beat for 5 minutes. Add additional egg and beat another 5 minutes. Pout into pre-made pie shell and refrigerate.

Christmas CookiesChristmas CookiesChristmas CookiesChristmas Cookies

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Barb Spraggs 1 c. butter or margarine 2 eggs, unbeaten 1 c. sugar 3 c. sifted flour 1 ½ tsp. vanilla extract ¼ tsp. salt food coloring (optional) Cream together the butter, sugar, and vanilla. Add the 2 eggs and beat well. Add the flour and salt and mix until blended. Press through cookie press onto un-greased cookie sheet. Bake in a preheated 400 F. oven for 10-12 minutes.

Christmas Day PuddingChristmas Day PuddingChristmas Day PuddingChristmas Day Pudding Rae Spraggs

Sift together:

1 ½ c flour 1 tsp. cinnamon 2 tsp. baking powder 1 c. sugar pinch of salt

Add:

¾ c. dates, pitted and halved 3/4c cherries, pitted and halved ¾ c. milk

Stir wall and add Christmas charms* (one for each family member) and one dime. Pass the bowl around to family members to stir and make a wish. Heat:

2 ½ c. water 2 tbsp. butter 1 ½ c. sugar 2 tsp. cinnamon Stir until sugar is dissolved and butter melted.

Spread the dough mixture in the center of a large greased baking dish. Pour the warm syrup over the mixture and around the sides. Bake at 350 F. for 45 minutes or until the pudding is cooked in the center. It should be moist, though. Scoop out servings with a spoon. Hopefully each family member will find charm or the “Lucky Dime”. Can be served warm or cold and is good with custard sauce. [*Christmas charms: we used the pieces from the Monopoly game – they were metal back then (actually probably lead and we didn’t know the risk we were taking). I’d suggest leaving out the charms, but this is the way mom did it in the 1960’s and 70’s, and it was fun.]

CoconutCoconutCoconutCoconut----Oatmeal CookiesOatmeal CookiesOatmeal CookiesOatmeal Cookies Brenda Wilson

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Cream together (in mixer):

2 cup real butter & 2 cup margarine 1 tsp. vanilla extract 1 cup granulated sugar 2 eggs 1 cup brown sugar

Sift together:

2 cups flour 2 tsp. baking powder 2 tsp. baking soda 1 tsp. salt

Add slowly to butter/sugar mixture. Stir in:

2 cups coconut 2 cups Quick Oats Bake on greased cookie sheet at 325 F. for 12-15 minutes. (I usually just bake for 12 minutes.)

Court of Two Sisters Courtyard Bread PudCourt of Two Sisters Courtyard Bread PudCourt of Two Sisters Courtyard Bread PudCourt of Two Sisters Courtyard Bread Puddingdingdingding www.courtoftwosisters.com

3 cups milk ½ tsp. vanilla 2/3 cup raisins 1 tsp. cinnamon ¼ cup salted butter, melted ¾ tsp. ground nutmeg 4 eggs ½ tsp. salt 1 cup sugar 1 24” loaf of day-old French bread; cut into 1½ to 2” cubes (12 cups bread cubes) Scald the milk in a heavy 4 to 5-quart saucepan. Remove from heat and allow to cool for about 5 minutes. Then add the bread, raisins, and melted butter and mix thoroughly. In a separate bowl, beat the eggs and add the sugar, vanilla, cinnamon, nutmeg, and salt. Mix until thoroughly blended. Then add to the bread mixture and blend well. Butter a 3-4 quart earthenware or china casserole thoroughly on all inner surfaces (or use a baking dish about 3-4” deep). Pour the mixture into it and stir to distribute the ingredients evenly. Bake uncovered in a preheated 350 F. oven for 1 hour and 10 minutes or until knife inserted in the center comes out clean and the tip begins to brown and form a rough crust. Allow to cool to room temperature. Serve warm or chilled with Whiskey Sauce. Yields 8 or more servings. Whiskey Sauce

1 ¼ lbs. butter ½ cup half and half 1 lb. sugar 4 tsp. corn starch mixed in ½ cup of cold water 9 egg yolks 2 ½ oz. bourbon

Melt butter and dissolve sugar over double boiler. Add egg yolks and whip vigorously so that egg yolks do not curdle. To this mixture add half and half and corn starch mixture. Let cook over double boiler for 5 minutes. Remove from heat and add whiskey. Serve 2 oz. per serving of bread pudding.

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[Bread pudding is one of my favorites, but I have never made this recipe (although I did have some at this restaurant). I decided to include it because Barb and I had such a nice time at this wonderful New Orleans restaurant and Barb remembered that her mom and dad had been there in the 1960’s.]

Fochville TartFochville TartFochville TartFochville Tart Rae Spraggs

Cream 1 cup of sugar and 3 ½ tbsp. of butter or margarine. Add 3 eggs (1 at a time) and beat. Add 1 c. flour, 1 tsp. baking powder, pinch of salt, and ¼ c. evaporated milk. Beat well together. Place 1 can of apple pie filling or 6 or more of peeled and sliced apples in a buttered Pyrex dish. Cover with batter. Bake 50 minutes at 350 F. or until done. Boil the remaining evaporated milk from the 13 oz. can with ½ c. sugar and 1 tbsp. butter or margarine to make the caramel sauce. Prick the baked tart while still warm and pour over about half of the hot sauce – allowing the sauce to be absorbed. Use the remaining sauce when serving. It’s best served warm.

Fruit SlushFruit SlushFruit SlushFruit Slush Barb Spraggs

2 c. sugar 1 sm. Jar maraschino cherries (halved) 3 c. water 6 bananas, diced 1 20 oz. can crushed pineapple (with liquid) 1 12 oz. can orange juice concentrate, thawed 12 oz. water Boil the sugar in 3 c. of water; let cool. Mix the crushed pineapple with the cherries, bananas, orange juice concentrate, and water. Add the sugar and water and place in the freezer. Stir every hour until frozen. Remove from freezer and partially thaw prior to serving. Ice cube trays work well if it won’t be served all at once (thaw 3-4 cubes per person prior to serving).

JellJellJellJell----O O O O WedgesWedgesWedgesWedges Rich Spraggs

4 oranges Jell-O (any flavor) Cut the oranges in half and remove the juice and pulp (perfect when done with a juicer). Prepare the Jell-O according to instructions on the package and pour very carefully into the orange halves arranged in a dish so they will not roll around. Refrigerate to set the Jell-O. Prior to serving, cut the halves into quarters and little kids will be amazed at how you got the Jell-O to stay in the orange quarters.

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Kitty Litter CakeKitty Litter CakeKitty Litter CakeKitty Litter Cake Adapted by Rich Spraggs from www.wikihow.com, www.catlady99.tripod.com,

1 spice cake mix green food coloring 1 white cake mix 12 small Tootsie Rolls 1 large pkg. vanilla instant pudding mix new, cleaned litter box 1 pkg. vanilla sandwich cookies new, cleaned litter scoop Prepare the cake mix according to the directions on the box. Use any size pan. Allow the cake to cool to room temperature. Prepare the pudding mix and put it in the refrigerator for now. Crumble the white sandwich cookies in small batches in a food processor (scrape often to get every little piece) or by hand in a bag. Set aside all but about 1/4 cup. Measure ¼ cup of cookie crumbs and add a few drops of green food coloring to it. Mix with a fork or shake everything in a jar. Crumble the room-temperature cake into a large bowl. Toss it gently with half of the remaining white cookie crumbs and enough chilled pudding to moisten (not soak) the crumbs. Put the cookie crumbs and pudding mixture into a brand new, clean litter box. Heat three unwrapped Tootsie Rolls in a microwave safe dish and until they're soft and pliable. Pinch the ends so they are no longer blunt – you want them to look convincingly like cat’s you-know-what. Repeat this process with as many Tootsie Rolls as you'd like to add, microwaving them in batches of three. Bury the shaped Tootsie Rolls in mixture and sprinkle them with the other half of the cookie crumbs. Careful while shaping – they’re hot out of the microwave. Scatter the green cookie crumbs lightly over the top. This will mimic real litter, where many of the grains are often blue or green. Shape 3 more Tootsie Rolls and scrape them on top of the cake. One can hang over the side of the litter box. Sprinkle them lightly with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around. Serve with a new, washed litter scoop for that extra touch.

Lemon SquareLemon SquareLemon SquareLemon Squaressss Sam Heitzman

Crust:

1 c. flour ½ c. butter ¼ c. powdered sugar

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Sift the flour and sugar into a bowl. Mix in the butter. Press into an 8x8” greased baking dish and bake at 350 F. for 20-25 min. Filling:

3 eggs, beaten ½ tsp. baking powder 1 c. sugar 2 ½ tbsp. lemon juice [Sam always recommended juice from freshly-squeezed lemons.]

Pour over the baked crust. Return to oven (350 F.) for 20-25 min. Allow to cool for 30 minutes and cut into squares.

Lemonade CakeLemonade CakeLemonade CakeLemonade Cake Beth Spraggs

1 box yellow cake mix 1 small can frozen lemonade 1 small box lemon Jell-O ½ c. sugar ¾ c. boiling water ¾ c. oil 4 eggs Mix the Jell-O and boiling water until dissolved. Let cool. Mix cake mix, eggs, oil, and Jell-O mixture. Spray a Bundt pan with Pam. Pour contents in and bake at 325 F. for I hour. Mix the frozen lemonade and sugar together. Spoon it over the cake as soon as it comes out of the oven.

Lindy’s Cheese CakeLindy’s Cheese CakeLindy’s Cheese CakeLindy’s Cheese Cake Jean Wilson Reed

Crust - combine:

1 cup flour 1 teaspoon grated lemon rind ½ cup sugar 1 egg yolk

Add ¼ cup melted butter and 1 teaspoon of vanilla

Work together quickly. Put into plastic bag and chill at least 1 hour. Roll out 1/8” thick and place over greased bottom of 9 inch spring-form pan. Trim off extra dough. Bake in 400˚ F. oven for 20 minutes or until golden (watch closely – this burns easily). Cool. . Note from Brenda Wilson: I have better results with the crust if you can chill it just slightly then roll it out between 2 pieces of wax paper and chill it already rolled. If refrigerated too long, it gets very dry and breaks apart easily. To line the sides of the pan, cut the crust in strips the same depth of the side of the pan. I also make a double recipe of the crust to ensure that there is enough to cover the spring foam pan.

Filling:

2 ½ pounds cream cheese (softened) ¼ teaspoon vanilla 1 ¾ cup sugar 5 eggs

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3 tablespoons of flour 2 egg yolks 1 ½ teaspoon grated orange rind ¼ cup sour cream 1 ½ teaspoon grated lemon rind Add ingredients separately, beating after each addition with a mixer until smooth and creamy.

Butter the sides of the spring-form pan and place over the base. Roll remaining dough 1/8 inch thick and line sides of greased pan, making sure the bottom and side edges are sealed. Place filling in pan. Place pie in preheated 500˚ F. oven and bake 12-15 minutes. Reduce heat and bake at 200˚ F. for 1 more hour. Watch closely toward the end and if it gets too brown on top, cover with foil. Refrigerate before cutting and serve chilled.

M&M BarsM&M BarsM&M BarsM&M Bars Rae Spraggs

Mix the above ingredients and press into 9x13” Pyrex baking dish which has been greased and floured.

2 c. flour 1 c. margarine ½ c. powdered (confectioner’s) sugar

Bake at 350 F. for 20 minutes. Remove from oven and immediately pour over:

1 can (14 oz.) condensed milk 1 c. rainbow M&Ms 1 1/3 c. flaked coconut 1 c. chopped nuts (optional)

Return to oven and bake at 350 F. for 25 minutes. Cut into bars when cool.

MelktertMelktertMelktertMelktert (South African Milk Custard Tart)

Rae Spraggs Crust (makes 2):

Cream together ¼ lb. margarine, 4 tbsp. cooking oil, 4 tbsp. sugar. Add 1 beaten egg. Fold in 2 ½ c. self-rising flour. Add water if too stiff. Press into 2 pie pans. Bake at 250 F. for 15 min.

Filling:

Scald 5 ½ c. milk in saucepan on stove (or in bowl in microwave for about 10 minutes). Whisk 3 eggs; add 4 tbsp. cornstarch, 4 tbsp. flour, 1 c. sugar, 1 tbsp. almond extract. Pour half of the scalded milk into the bowl with the egg mixture. Whisk, and then pour it all back into the bowl with the rest of the milk. Heat again, stirring continuously until it thickens (or about 6 min. in microwave). It will be lumpy, so beat in a bowl until smooth. Stir in 2 tbsp. butter and 1 tsp. vanilla extract.

Cool the filling slightly and pour into the baked crusts. Dust with cinnamon.

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Merry Widow PuddingMerry Widow PuddingMerry Widow PuddingMerry Widow Pudding Jeanne Reed

A Bill Reed favorite

3 doz. stale Lady Fingers, split 6 eggs, not cooked 3 bars of Baker’s German Sweet Chocolate 1/8 c. water Melt the chocolate in a double boiler. Add the water. Beat in 1 egg at a time. Arrange the Lady Finger cookies on a large round plate. Drizzle a thin layer of chocolate over each layer. Keep layering until a round mound is achieved. Refrigerate for 24 hours. Cover with whipped cream or Cool-whip. [I think this was a recipe originally from Bill’s mother, Stella.]

Nice’s FudgeNice’s FudgeNice’s FudgeNice’s Fudge Althea Baker

3 lbs white sugar [6 c.] ½ tsp. tartaric acid2 3 tbsp. Lyle’s Golden Syrup1 1 tsp. vanilla extract 1 c. hot water ½ lb. butter 1 tin condensed milk [14 oz.] Mix together the sugar, Golden Syrup, butter, condensed milk, and water. Boil for 20 minutes, stirring constantly. Boil another 20 minutes, still stirring3. Remove from stove and add the tartaric acid, stirring an additional 10 minutes. Add the vanilla extract toward the end. Pour into buttered pans or dishes [such as a 10x13” baking dish – it will result in a layer about ¾-1” thick]. Cut into squares when nearly cold. 1Lyle’s Golden Syrup: amber-colored liquid sweetener is popular among South African, British, Caribbean, and Creole cooks. You can get it at Jungle Jim’s in Fairfield, the Internet, or I have some. A possible substitute according to www.foodsubs.com is a mixture of equal parts honey and corn syrup. According Rae, however, there is no substitute. 2Tartaric acid: used in wine and beer-making; available at home-brew shops or the Internet. There is no substitute. Tartaric acid is added to other foods to give a sour taste, is the principal acid in wine, and is the component that promotes graceful aging and crispness of flavor. One of the by-products of tartaric acid is cream of tartar, which is used in baking and candy-making. 3At the risk of ruining a good thing, this part seemed strange to me – why not just boil for 40 minutes stirring constantly? So while doing Internet research, I found a nearly identical recipe as a reply to a post from someone requesting a “Russian Toffee” recipe. It starts out “boil the sugar, syrup, and water together for 20 minutes stirring constantly, making sure that the syrup has dissolved before reaching the boiling point. Now add the butter and condensed milk and continue to boil stirring constantly for up to 20 minutes.”

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[I have made this and it is very good. “Nice” was the name I gave to my grandmother (Althea Baker – Rae’s mother) as a child and it stuck. The fudge was known as “Russian Toffee”, but in doing Internet research, I found that is actually a Scottish recipe (Nice’s maiden name was Cummings). In addition, we would think of it as fudge rather than toffee – so I’ve changed the name. When I asked mom for the recipe, she found it handwritten behind the cover page in a cookbook that her Aunty Madge (Nice’s sister) had given her in 1953. Mom noted, however, that she has no recollection of ever making it. While visiting us in Connecticut in 1970, Winnie Flower, a family friend from South Africa, made Nice’s Fudge and described it as “pure goodness” (38 years later, I can remember her saying this). The recipe may have originally been Winnie’s father’s – a confectioner who left Scotland in the early 1900’s and began a candy-making business and shop in South Africa.]

Oatmeal Raisin CookiesOatmeal Raisin CookiesOatmeal Raisin CookiesOatmeal Raisin Cookies

Barb Spraggs A Jennie Spraggs favorite

2 sticks margarine or butter, softened ½ tsp. salt optional 1 ½ c. flour 2 eggs 1 tsp. baking soda 3 c. Quaker Oats (quick or old fashioned) 1 c. packed brown sugar 1 tsp. vanilla 1 tsp. cinnamon 1 c. raisins ½ c. granulated sugar Heat oven to 350° F. Beat together margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon, and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto un-greased cookie sheet. Bake 10-12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack.

Oatmeal FudgeOatmeal FudgeOatmeal FudgeOatmeal Fudge Emily Spraggs

1 stick butter ½ c. milk 2 c. granulated sugar ½ c. peanut butter ¼ c. cocoa powder 2 ½ c. oats Butter a baking pan thoroughly and set aside. Combine the butter, sugar, cocoa, and milk in a medium-sized saucepan and bring to a boil over medium-high heat. Allow to boil vigorously for about 1 minute. Turn down the heat to medium and stir in the peanut butter. Mix with a rubber spatula until the mixture is smooth. Add the oats and stir until thoroughly coated. Pour into the baking pan and set aside for several hours (until it sets up). Cut into squares and serve. Yield: about 30 squares.

Peanut Butter PizzaPeanut Butter PizzaPeanut Butter PizzaPeanut Butter Pizza Julie Spraggs

Mix as directed a regular size (9x13) brownie mix. Pour into small pizza pan. Bake at 350 F. for 18-

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20 minutes. Let cool. Mix together and cream:

8 oz. cream cheese 1 c. brown sugar 1/3 to ½ c. peanut butter

Spread over the brownie mixture. Break up 4-6 Reese’s Cups and sprinkle on top. Drizzle chocolate syrup on the top.

School Girl CookiesSchool Girl CookiesSchool Girl CookiesSchool Girl Cookies Jeanne Reed

2 c. sugar 1 tsp. nutmeg 2 eggs ¼ tsp. salt ¾ c. shortening ½ tsp. baking soda 4 c. flour, sifted ½ c. sour milk Cream together the sugar, eggs, and shortening. Add milk alternatively with dry ingredients. Mix thoroughly. Drop by spoonfuls onto cookie sheet. Bake at 430 F. for 10-15 minutes.

SnickerdoodlesSnickerdoodlesSnickerdoodlesSnickerdoodles Betty Crocker Cookbook A Julie Spraggs favorite

½ c. butter or margarine, softened 2 tsp. cream of tartar ½ c. shortening 1 tsp. baking soda 1 ½ c. sugar ¼ tsp. salt 2 eggs 2 tbsp. sugar 2 ¾ c. all-purpose flour 2 tsp. cinnamon Heat oven to 400 F. Mix thoroughly butter, shortening, 1 ½ c. water, sugar, and the eggs. Blend in flour, cream of tartar, soda, and salt. Shape dough by rounded teaspoonfuls into balls. Mix 2 tbsp. sugar and the cinnamon; roll balls in mixture. Place 2” apart on un-greased baking sheet.

Strawberry BreastsStrawberry BreastsStrawberry BreastsStrawberry Breasts (Fragomammella)

www.bigoven.com (Two Fat Ladies)

450 grams* strawberries 4-5 tbsp. icing sugar (powdered or confectioner’s sugar) 150 ml double cream 550 g ricotta cheese; fresh 1 tbsp. lemon juice

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3 tbsp. Campari 1 tbsp. caster sugar (ground granulated sugar from a food processor) Set aside 16 small strawberries and cut the rest into small pieces. Put in a bowl with the lemon juice and caster sugar and leave to soak for one hour. Push the ricotta through the smallest sieve of a Mouli [stainless steel food mill – like a Foley], add the cream and Campari, and mix well. Sieve the icing sugar into the mixture to taste, put a third of the mix aside and mix the strawberries into the leftover ricotta. Prepare the pink desert plates and divide the mixture into 16 breast- shaped moulds, two per plate. With a moistened spatula smooth ricotta over the moulds and place a strawberry on top. You can make the moulds three hours before and store in the fridge. *Metric conversion chart at the “Miscellany” section. [I’ve never made this, but remember fondly the British cooking show Two Fat Ladies on PBS back in the early 1990’s. Check them out on www.youtube.com sometime. A substitute (although not exact) for the Campari could be Port, Brandy, Armangnac, Gran Marinier, Cointreau, or orange juice concentrate.]

Texas Sheet CakeTexas Sheet CakeTexas Sheet CakeTexas Sheet Cake Barb Spraggs

Cake:

1 c. melted margarine 1 tsp. baking soda 1 c. water ½ tsp. salt ¼ c. cocoa powder 2 eggs 2 c. granulated sugar ½ c. sour cream 2 c. flour Mix melted margarine, water, and cocoa together in KitchenAid-type mixer bowl. Mix in other ingredients. Bake in a large baking dish at 350 F. for 20 minutes.

Icing:

½ c. margarine (not melted) 6 tbsp. milk ¼ c. cocoa powder 1 tsp. vanilla 1 lb. confectioner’s sugar ½ c. chopped pecans (optional) Blend the above ingredients in a mixer.

Ice the cake while hot.

White Chocolate and Cranberry CookiesWhite Chocolate and Cranberry CookiesWhite Chocolate and Cranberry CookiesWhite Chocolate and Cranberry Cookies A friend of Lisa Dotson

½ c. butter, softened 1 ½ c. all-purpose flour ½ c. packed brown sugar ½ tsp. baking soda ½ c. white sugar ¾ c. white chocolate chips 1 egg 1 c. dried cranberries

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1 tbsp. brandy or extract Preheat oven to 375 F. Grease cookie sheets. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in egg and brandy. Combine the flour and baking soda and then stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto cookie sheets. Bake at 375 F. for 8-10 minutes. For best results, remove from oven while still doughy. Allow to cool on the cookie sheets for 1 minute before transferring to wire racks. Makes 2 dozen cookies.

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� BREAKFAST

Buttermilk Coffee CakeButtermilk Coffee CakeButtermilk Coffee CakeButtermilk Coffee Cake Jeanne Reed

Mix and cut together:

½ c. Crisco 2 tsp. baking powder 2 c. sugar 4 c. flour 1 tsp. salt

Remove ½ c. of the above for the topping and then add to the remaining:

2 c. buttermilk 1 heaping tsp. baking soda

Pour into 4 cake pans and let stand 30 minutes. Topping:

½ c. of the reserved batter 1 tsp. cinnamon 2/3 c. brown sugar

Pour over the cakes and then drizzle ¾ stick of melted butter over the cakes. Bake at 350 F. for 25-30 min.

Christmas BreakfasChristmas BreakfasChristmas BreakfasChristmas Breakfast Soufflét Soufflét Soufflét Soufflé Barb Spraggs

16 slices of bread, cubed ½ lb. Old English or sharp cheddar cheese, grated or cubed 6 eggs, beaten ½ c. melted margarine 2 c. milk Grease a 9x13 baking dish. Mix the eggs, milk, and cheese. Place half the bread cubes in the dish, then pour the egg mixture over it, and then add the remaining bread cubes. Drizzle the margarine over the contents. Refrigerate overnight. Bake uncovered in a pan of hot water (creating a “double-boiler” effect) at 375 F. for 45 min. [We’ve been having this for breakfast on Christmas day since the early 1980’s.]

Fluffy PancakesFluffy PancakesFluffy PancakesFluffy Pancakes Brenda Wilson

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Separate 5 eggs; beat whites in small mixing bowl until stiff peaks can be formed; beat yolks in large bowl until thick and fluffy. Add 2 2/3 cups of buttermilk and 1 ½ tsp. of baking soda to yolks. Sift together and beat in 2 ¼ cups flour, 1 ½ tablespoons sugar, 1 ½ tsp. baking powder, and 3/4 tsp. of salt. Beat in 4 ½ tablespoons of Crisco oil. Fold in egg whites.

French Toast (baked)French Toast (baked)French Toast (baked)French Toast (baked) Gail Staley, Piqua Bicentennial Cookbook

1 stick margarine, melted 10 slices of bread (Gail uses wheat) 1 c. brown sugar 6 eggs ½ tsp. cinnamon 1 ½ c. milk Mix margarine, brown sugar, and cinnamon; spread out on bottom of 9x13” baking dish. Add bread in two layers. Beat eggs with milk and pour over the bread. Bake uncovered at 350 F. for 30-40 minutes.

French ToastFrench ToastFrench ToastFrench Toast (grilled) (grilled) (grilled) (grilled) Barb Spraggs

2 eggs ¼ tsp. salt ½ c. milk 6 slices of slightly-dry bread Beat together the eggs, milk, and salt. Heat a lightly-greased griddle. Soak the bread slices in the egg mixture and place on griddle. Brown both sides. Serve hot with your favorite toppings.

Spam ‘n EggsSpam ‘n EggsSpam ‘n EggsSpam ‘n Eggs Rich Spraggs

“I don’t Like Spam” – Mrs. Bun (Graham Chapman) “I’ll have your Spam; I love it!” – Mr. Bun (Eric Idle)

“Monty Python’s Flying Circus”, December 15, 1970 1 lg. can Spam “Classic”, sliced ¼" thick salt and pepper to taste eggs bread, sliced, toasted, cooled, buttered Fry up the Spam slices turning occasionally until almost done in a large, thick-bottomed skillet. Move the Spam slices to the edges of the skillet, preserving the liquid that is left behind to cook the eggs in. Turn down the heat to medium and break open 1-2 eggs per person. Fry the eggs “sunny side up” with a pinch of salt and a grind of pepper over everything. When the eggs are sizzling and snapping in the Spam liquid and browning at the edges, they’re probably done. Put eggs on toast slices, and return Spam slices to center of skillet and continue to cook if not already golden brown.

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This is a great camping breakfast, but you may have to forgo the toast. Although it is possible to make toast over an open flame!

Swedish PancakesSwedish PancakesSwedish PancakesSwedish Pancakes

Ken Wicklund’s Mother Sift together two times: 2/3 c. flour 3 tbsp. sugar 1 tsp. baking powder ½ tsp. salt Add and mix well: 2 eggs, beaten 1 tsp. vanilla extract 1/3 c. water Cook on medium high. [These are light and sweet – almost like a crepe.]

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� MISCELLANY

A Tribute to SpamA Tribute to SpamA Tribute to SpamA Tribute to Spam The Internet (author unknown)

Oh SPAM! Oh SPAM! Gourmet delight!

My food by day, my dreams by night. To carve, to slice, to dice you up -

Pureed in a blender and sipped from a cup.

What shining deity from Olympus knelt Down to the earth and hog butt smelt?

Creating then man's eternal desire For swine entrails congealed by fire.

On some corporate farm, a pig has died. Eyes, tongue, and snout end up inside That cube of SPAM hidden in the can

I now hold in my trembling hand.

More than mere food, SPAM is for me A hedonistic expression of gluttonous glee.

Mottled with pork fat, the pink cube engrosses. My mouth takes it in, my intestine disposes.

Long have my arteries clogged to the sound

Of sizzling SPAM when there's no one around - Furtively chewing or swallowing whole. Triple bypass by forty, my medical goal.

Other processed meat products I've tried or declined

Vienna Sausages, Treet, even pig's feet in brine. Though each may be tasty in different ways, None matches SPAM for gelatinous glaze.

That glistening pinkness beckons me

With gristle, fat, and BHT. Oh Spam, my Spam - the taste, the smell -

The sacred meat product from Hormel.

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How to Embarrass Tom Westfall in an ElevatorHow to Embarrass Tom Westfall in an ElevatorHow to Embarrass Tom Westfall in an ElevatorHow to Embarrass Tom Westfall in an Elevator Rich Spraggs and various Internet sites

1. Ask people excitedly, "Where ya'll from?" 2. Crack open your backpack, and while peering inside ask, "Got enough air in there?" 3. Get stuck in it between floors so he has to call parents and police. 4. Wear a name tag upside-down. 5. When arriving at your floor, grunt and strain to yank the doors open; act embarrassed when

they open by themselves. 6. Greet everyone getting on the elevator as if you haven’t seen them in years. 7. Pass gas and act like someone else did it. 8. Stare, grinning, at another passenger, and then announce, "I've got new socks on!" 9. When at least 8 people have boarded, moan from the back, "Oh no, not now…I’m going to be

sick!" 10. Hand out your business cards to each passenger. 11. Tell people you're from Ohio and have never been to a big city before. 12. Meow occasionally. 13. On a long ride, sway side to side at the natural frequency of the elevator. 14. Show other passengers a wound and ask if it looks infected. 15. Stare at another passenger for a while, then announce, "You're one of THEM!" and move to

the far corner of the elevator. 16. Burp. 17. Ask each passenger getting on if you can push the button for them. 18. When the elevator is silent, look around and ask, "Is that your phone?" 19. Say "Ding!" at each floor. 20. Say, "I wonder what all these do" and push the red buttons. 21. Announce in a demonic voice, "I must find a more suitable host body." 22. Make explosion noises when anyone presses a button. 23. Start brushing off invisible bugs from your arms, screaming "Aaughh! Get them off!" 24. Laugh hysterically for five seconds, stop, and glare at the other passengers as if they are

crazy. 25. Wrinkle your nose and smell the air repeatedly. Sniff at your neighbor suspiciously, give a

disgusted frown, and take a step away. 26. Mumble, "I really wish I had remembered my medication this morning.” 27. Act normal until the elevator starts moving. Then, start talking to someone who isn’t there. 28. Instruct people to wipe their feet before entering the elevator, because you just vacuumed. 29. Hide a fart machine in a friend’s backpack and activate it two or three times. Act disgusted. 30. Turn to someone and say, “So, what do you think – am I ugly?” 31. When the doors open, quite suddenly, point and excitedly say, “Look! A llama!” 32. Every ten or fifteen seconds, let out a maniacal giggle. 33. Scratch furiously and say, “Sorry - these lice are awful!” 34. Ask – quite seriously - if anyone knows how much mileage an elevator gets to the gallon. 35. Pretend to be the elevator attendant and hold your hand out for tips as people exit the elevator. 36. Enter the elevator with your eyes open as wide as physically possible and stay that way. 37. Wave a feminine product around and ask, “Did anybody drop this?” 38. Become very antsy in your movements and say, “How do you know if you have worms?” 39. Pretend to be a group of Swedish tourists. 40. Speak to friends you’re riding with in cryptic sentences such as, “The pomegranates will ripen

at midnight.”

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How to GrowHow to GrowHow to GrowHow to Grow anananan Avocado Tree Avocado Tree Avocado Tree Avocado Tree www.avocado.org

You can grow a beautiful houseplant or even your own tree following these simple steps.

Wash the seed. Using three toothpicks, suspend it broad-end-down over a water-filled glass to cover about an inch of the seed. Put it in a warm place out of direct sunlight and replenish water as needed. You should see roots and stem sprout in about two to six weeks. When the stem is six to seven inches long, cut it back to about three inches. When the roots are thick and the stem has leafed out again, plant it in a rich humus soil in a 10-1/2" diameter pot, leaving the seed half exposed. Give it frequent, light waterings with an occasional deep soak. Generally, the soil should be moist but not saturated. Yellowing leaves are a sign of over-watering; let the plant dry out for a few days. The more sunlight, the better. If leaves turn brown and fry at the tips, too much salt has accumulated in the soil. Let water run freely into the pot and drain for several minutes. When the stem is 12 inches high, cut it back to 6 inches to encourage the growth of new shoots. Don't expect your house plant to bear fruit. Although this does occur occasionally, it usually requires grafting. A plant grown from seed will take anywhere from five to 13 years to flower and bear fruit. Fruit on trees grown from seeds are seldom good to eat. This information was provided by Dr. Mary Lu Arpaia, Extension Subtropical Horticulturist, Kearney Agriculture Center, Parlier, CA. and Dr. Ben Faber, Farm Advisor, Soils and Water, Avocados and Subtropicals, Ventura County, CA. [Barb hates it when I grow avocados – they’re smelly and take up room in the kitchen. I don’t know why I keep trying to grow avocados. We all have our flaws, I suppose.]

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How to MaHow to MaHow to MaHow to Make a Potato Gunke a Potato Gunke a Potato Gunke a Potato Gun Rich Spraggs and www.dangerouslyfun.com

Materials needed:

A. Flint igniter (lantern lighter) B. 4" PVC cleanout plug C. 4" PVC fitting cleanout adapter D. 4" PVC coupling E. 4" x 24" PVC pipe F. 2" x 4" PVC increaser reducer G. 2" x 48" PVC pipe H. PVC cleaner, primer, & cement I. Sack of potatoes J. Aerosol Hair spray (“Aqua-Net works best)

Tools required:

K. Drill L. Hand saw M. File

Cut the PVC components to length and clean and prime the joints. Cement components C thru G together. Drill a hole for the lantern lighter in the middle of pipe E and then install the lighter with its included hardware. These lighters are very compact and use flint to produce a strong spark. You can find them in the camping section of large department stores. With the file, sharpen the circumference of pipe G. both inside and out. This makes shoving the potato in easier because the pipe will cut off the excess potato and ensures a tight fit within the barrel. Firing instructions:

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1) Find a very large, open area to launch the gun (or point upwards as we do at Beckert). 2) Load a potato. Use a stick or rod to plunge it most of the way down the barrel. 3) Spray the hair spray into the fat end of the gun – about 3-4 second or so. If you use too little the potato won’t go far; too much and it won’t launch at all because there isn’t enough oxygen in the chamber. 4) Quickly screw on the plug (part B). 5) Hold the gun at your side, aiming in a safe direction. Give the lighter a quick flick, as if you’re snapping your fingers.

If you use your imagination, all kinds of fun can be had with a potato gun and it’s possible to launch more than just potatoes.

How to Season a Cutting BoardHow to Season a Cutting BoardHow to Season a Cutting BoardHow to Season a Cutting Board www.associatedcontent.com

Whether you buy a quality wood cutting board or you're using a homemade model, it can last virtually forever. If it's well taken care of, that is. This informative article will show you how to properly clean and season your wood cutting board. If your wood cutting board is brand new, then you'll need to start its care right away. Before you cut anything on its wood surface, you should "season" the wood. "Seasoning" your cutting board means that you'll apply a coating of oil to protect it. The oil will help keep food particles out of the pores of the wood. It will also help the wood resist stains and odors. In addition, it will help prevent the wood from drying out and shrinking. Do not use a cooking oil, though, as it will turn rancid over time. Instead, use walnut or mineral oil. To properly clean and season your wood cutting board, warm an eighth of a cup of walnut oil (or mineral oil) in your microwave. Use a clean, soft cloth to liberally apply the oil to the wood board. Rub the oil in the direction of the wood grain. Allow the walnut oil to soak into the wood for a minute or two. Then, apply another coat. You can't use too much oil to season your wood cutting board. Because, once the wood is saturated, the excess oil will remain on the surface. Finally, wipe off the excess oil, and your cutting board is seasoned and ready for use. Now, to keep your wood cutting board in good shape, not to mention clean and sanitary, you'll need to wash it in hot, sudsy water after each use. Rinse it with plenty of hot tap water, and then dry it with a clean, soft towel. To properly clean and season your wood cutting board, allow it to dry completely before you put it away. Set it up on its edge to allow both sides to air dry. [Instructions from a board purchased at IKEA include the following recommendations: “Oil the chopping board once, on both sides, and wipe off any surplus. Repeat the treatment 24 hours later. This should be repeated regularly, at least 5-6 times per year. To recondition the product, simply sand down the surface with fine sandpaper and re-oil it.”]

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Table Table Table Table of of of of CookingCookingCookingCooking Conversions Conversions Conversions Conversions www.botanical.com, www.howtodothings.com, and www.frenchatatouch.com

Oven Baking Temperatures: Degrees F. Oven Temperature Approx. Degrees C. 250-300 very slow 121-149 300-325 slow 149-163 325-350 moderate 163-177 375 moderately hot 191 400-425 hot 204-218 450+ very hot 232+ US to Metric – Capacity: Metric to US – Capacity:

1/5 teaspoon 1 ml 1 milliliters 1/5 teaspoon 1 teaspoon 5 ml 5 ml 1 teaspoon 1 tablespoon 15 ml 15 ml 1 tablespoon 1 fluid oz. 30 ml 30 ml 1 fluid oz. 1/5 cup 50 ml 100 ml 3.4 fluid oz. 1 cup 240 ml 240 ml 1 cup 2 cups (1 pint) 470 ml 1 liter 34 fluid oz. 4 cups (1 quart) .95 liter 1 liter 4.2 cups 4 quarts (1 gal.) 3.8 liters 1 liter 2.1 pints 1 liter 1.06 quarts 1 liter .26 gallon

US to Metric – Weight: Metric to US – Weight: 1 oz. 28 grams 1 gram .035 ounce 1 pound 454 grams 100 grams 3.5 ounces 500 grams 1.10 pounds 1 kilogram 2.205 pounds 1 kilogram 35 oz.

Cooking Measurement Equivalents: Rough Equivalents – US to metric: 8 fl. oz. 1 cup 1 ¼ tsp. 1 ml 1 fl. oz. 2 tablespoons 1 tsp. 5 ml 16 tablespoons 1 cup 1 tbsp. 15 ml 12 tablespoons 3/4 cup 1 fl. oz. 30 ml 8 tablespoons 1/2 cup ¼ c. 60 ml 6 tablespoons 3/8 cup ½ c. 8 tbsp. 4 tablespoons 1/4 cup ¾ c. 12 tbsp. 2 tablespoons 1/8 cup 1 c. 16 tbsp. 1 tablespoon 1/16 cup 1 oz. 28g. 2 cups 1 pint 1 lb. 455g. 2 pints 1 quart 3 teaspoons 1 tablespoon 48 teaspoons 1 cup

I hope you enjoy these recipes!