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RECIPIES

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GOULASH

1 Pound Elbow Roni
1 Can 11 ounces Diced Stewed Tomatoes
1 Can 11 ounces Tomatoe Sauce
1 Medium Onion Chopped
1 Pound Lean Ground Beef
1 Can 11 ounce whole Kernal Corn Drained

DIRECTIONS:
In a large frying pan lightly brown Ground Beef and Onion.
Drain off any excess grease.
Cook macaroni according to instructions on the box
Drain all water from Macaroni and add meet and all other ingredients.
Serve Hot with Home made hot Bread (A Recipie can be Found on our Bread Page)
Variations:
1st: Slice 3 or 4 HotDogs into pieces about 1/4 inch thick and add to Macaroni befoe draining.

2nd: Add a can of Red Kidney beens to original Recipie and add a package of Chili spice. (OUR VERSION OF CHILI MAC)

Try experimenting with different spices to gain a flavor that you desire.
Many things can be done with this Recipie

Serves: 6
Catagorie: Pasta

Simple Green Salad

1 Small Head IceBerg Lettuce Chopped
1 Medium Fresh Tomatoe Diced
1 Medium Cucumber Diced
1/2 Small Bell Pepper Diced
2 Small Carrots Grated
1/4 Pound Diced Cheddar Cheese
1/4 Pound Diced Cooked ham
1 Small Stalk Celery Chopped
1 dozen Chopped Fresh Mushrooms
1 or 2 Green onions
1/4 head red Cabbage Shredded thin

DIRECTIONS:
Finely chop ends of Onions saving stems.
Slice remaining stems about 1/8 inch thick.
Place all ingredients in a large bowl and mix well.
Serve cold with Dressing of Choice

SUGGESTIONS:
My Favorite is Red Wine Vinegar and Olive
Oil with a touch of garlic powder or Garlic Salt
sprinkeld on top.

I have several pages to develope for this site.
I can only get about 1 a Week.
Please Come back soon to see new additions and new Recipies.

1 ounce Grenadine
Ice
Coca Cola
Maraschino Cherry
Orange

Directions:
Fill a Collins Glass or High Ball Glass with ice.
Poor in Grenadine.
Fill with Coca Cola
Garnish with a Maraschino Cherry and an Orange slice

Roy Rogers

4 Pounds red Grapes
1 Large Apple
1/2 Cup Water
3 Cups Sugar

Wash Grapes and Place in a large kettle. Wash Apple and cut into slices, Do not core or seed. Add apple to grapes.Add 1/2 cup water and boil until grapes soften(about 10 min.) Strain thru a jelly bag (Do not press) Refrigerate over night then stain again.
Measure juice into a large kettle. For ever cup of juice add 3/4 cup sugar.
Bring mixture to a boil and cook over medium heat until jelly stage (220 degrees). skim off foam and pour preserve into a sterilized jelly jar.
Let cool and then seal with Paraffin Wax

Grape Jelly

3 Pounds BlueFish
1/4 Cup White Wine Vinegar
1 Bermuda Onion Sliced
1/4 Teaspoon Peppercorn
1/4 Teaspoon Allspice
1/2 Cup Sour Cream

Baked Blue Fish

DIRECTIONS:
Place Fillets in a Ceramic or enameled Baking dish.
Combine vinegar, onions peppercorn and allspice.
Pour over fillets (Cover well). Marinate Skin side up at room Temp. for 1 hour.
Pour off vinegar (Not onions or spices)
Turn skin side down and spread sour cream over top of fillets.
Back at 350 for 20 to 25 min. until fish flakes well with a fork.

Serves 6
Prep Time 1:30

Basic White Bread

1 Package Active Dry Yeast(1 tbls)
1 teaspoon Sugar
1 1/4 cup warm Water (100 degrees)
6 cups All-Purpose Flour
2 tablespoons Sugar
1 teaspoon Salt
1 cup Milk
3 tablespoons Butter

DIRECTIONS:



	You need Java to see this applet.

		NOTES:: * Amount of flour will vary from 5-1/2 to 6-1/2 cups. Use as little as needed to form a dough that is soft, but not overly sticky. If in doubt, more may be added, a couple of tablespoons at a time, during the kneading process. **************************************************************************************************** Add one teaspoon sugar to 1/4 cup lukewarm water and stir to dissolve. Sprinkle yeast over water and let soften one minute. Stir into water and "proof" for 15 minutes. Mixture should rise slightly and become bubbly. Heat remaining water with butter and milk until the butter melts. Cool this mixture to lukewarm. Mix three cups flour, 2 tbsp sugar, and salt in a large bowl. Beat in yeast mixture and butter-milk mixture. Gradually stir in enough of the remaining flour to form a soft dough, using 5-1/5 to 6-1/2 cups flour altogether. Turn dough onto floured surface and allow to rest a minute. Knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning to grease all sides. Cover with a damp tea towel and allow to rise in a warm place until double in bulk, about one hour. Punch down dough, kneading it until it is about its original size. Return to bowl, cover, and allow to rise again until double in bulk, about 1-1/2 hours. Turn out onto lightly floured surface. Divide dough in half and shape each half into a loaf to fit an 8-1/2" x 4-1/2" pan. Place in greased pans, cover, and allow to rise in a warm place for one hour. Bake at 400 degrees for 25-30 minutes. When done, bread will be well browned and shrunken in from sides. Remove from pans and cool on wire racks.