Surprise pancakes

2Tsp margarine

½ cup flower

½ tsp salt

1/2cp milk

2 eggs

Cinnamon sugar and syurp

Melt margarine in a round 8 or 9” pie pan, coat all sides of pie plate. Mix flour, salt, milk, and eggs. Beat
until smooth. Pour over melted margarine in pan. Add sliced fruit and sprinkle cinnamon sugar. Bake at
450 for 15 minutes, DO NOT OPEN OVEN DOOR.

Caramel corn

1 cup melted butter

2 cups brown sugar

½ cup white corn syrup

½ tsp tsp salt

7-8 quarts popped corn

1 cup peanuts

Pour over 7-8 qts popped popcorn.

Bake in oven at 250 in jellyroll pan lined with parchment paper. Mix every 15 minutes. Popcorn mixture
should be ALMOST crispy when taken out of the oven. It will be chrispy when cooled.

Artichoke cracker dip

1 cup mayo

1 cup shredded parm cheese

1 cup mozz cheese

1 jar artichoke hearts, well drained

Chopped parsley to taste

Roughly chop artichoke hearts and blend all ingredients except parsley. Pour into glass pie plate and
bake for 25 minutes at 350. Sprinkle with parsley as garnish.

Cheese Ball

8oz cream cheese

½ cup shredded cheddar

1 Tablespoon each:

Black olive, chopped

Green onion, chopped

Ranch dressing mix

Combine into ball. Chill ball in plastic wrap until ready to serve at party. Serve on a platter with crackers
at a party.

TNT DIP

1 ½ lb ground beef, browned

10 ¾ oz can cream of mushroom soup

¼ cup melted butter

1lb cubed valveteea cheese

1 cup salsa

2 tsp chili powder.

Combine all ingredients in a covered crockpot. Cook on high for 1 to 1.5 hours or until cheese is melted.
Stir occasionally. Turn down to warm and serve with tortilla chips.

Mexican Chopped Dip

1 small can chopped olives

1 small can chopped green chilies

1 bunch green olives, chopped

2 roma tomatos, chopped

1 ½ tsp vinegar

3 Tbsp olive oil

 1 tsp garlic salt

Salt and pepper to taste

Mix olives, chives, green onions, and tomatoes with vinegar. Add olive oil, garlic, salt and pepper. Pour
into serving dish and serve with tortilla chips or doritos. This can be made ahead and refrigerated for a
party.

Shrimp Spread

8oz cream cheese (sorftened)

1 small can chopped shrimp

¼ cup chopped green onion

1 hard boiled egg

3 Tbsp mayo

¼ cup curry powder

Mix cream cheese, mayo, and curry together well. Mat in ½” plate and pat green onion on top. Pat
minced hard boiled egg and shrimp on top. Serve with crackers.

The Granaiy bacon cheese puffs

Filling:

8oz cream cheese

2Tsp sour cream

4oz cam mushrooms, drained and chopped

4oz crumbled bacon

Garlic powder or garlic salt to taste

Season salt or cavenders to taste

Base:

1 can of crescent rolls

Heat oven to 375 degrees F

Combined filling ingredients. Separate rolls into 4 even sheets and press flat onto greased baking sheet.
Smear mixture onto rolled out dough. Roll dough around mixture and bake until golden. Cut into small
rounds and serve on a platter
 Bagel Dip

8oz cream cheese

1 cup sour cream

½ cup mayo

1 ½ tsp dill weed

1 tsp accent

2-3 green onions, chopped

4oz corned beef lunch meat, chopped

Mix all ingredients until well blended. Serve with bagel or pita chips.

Mississippi Caviar

1 small can of black eyed peas

1 small bottle Italian dressing

1 small bottle of chopped pimientos

1 small can chopped green chilies

1 can sweet corn

½ green pepper chopped

1 small onion chopped

Chopped jalapeños to taste

Mix all ingredients together, serve with tortilla chips.

Home-made Guac

4 ripe avacados

1 roma tomato

1 Tbsp fresh ground black pepper

+8 shots of good hot sauce

Lots of garlic

Juice from 1 lemon or lime

½ cup chopped red onion

 Salt to taste

Cilantro to taste

Roughly mash avocados. Mix in remaining ingredients. Serve with tortilla chips.

World Famous Banana Bread

¾ cup butter

1 ½ cup sugar

1 ½ cup mashed bananas (Peels should be BLACK…can be stored in freezer until ready to use)

2 eggs

1 tsp vanilla

2 cups flower

1 tsp baking soda

1 tsp salt

½ cup buttermilk or soured milk (milk and enough lemon juice or white vinegar to curdle)

½ cup chopped walnuts (optional)

Cream butter, add sugar and cream again. Blend in mashed bananas, eggs, and vanilla. Sift together
flour, baking soda, and salt. Add alternately buttermilk and flour mixture, stirring after every addition.
Pour evenly into 2 greased loaf pans. Bake at 350 degrees F for 1 hour or until toothpick poked into
middle comes out clean.

Seasoned Pretzels

12oz popcorn oil

1 packet dry ranch seasoning

1 ½ tsp garlic powder

2 – 15oz bag pretzels (one bag sticks, one bag knots recommended)

Mix oil, ranch packet, and garlic powder together in bowl. Pour over pretzel mix and stir every 10
minutes. Pour everything into very larger container/bag/tub and shake once a day. Ready to eat after
one day, but better after +3 days.
 Overnight PULL-A-PART Rolls

1 package frozen dinner rolls

1 package butterscotch pudding (not instant or low fat)

½ cup brown sugar

½ cup chopped pecans

1 stick margarine, melted

Combine dry ingredients. Place piece of frozen dough in well buttered bundt ban the night before. Poue
melted butter over dough. Sprinkle dry ingredients over dough. Cover with tea towel overnight in warm
area. Bake in 350 degree F for 30 min, invert onto plate and serve.

Easy Caramel Orange Ring

Preheat oven to 350

½ cup orange marmalade

2 tbsp chopped pecans

1 cup packed brown sugar

½ tsp cinnamon

2-10oz cans of buttermilk biscuits

Grease bundt pan

Lightly coat inside of greased bundt pan with orange marmalade and sprinkle with chopped nuts. dIn
small bowl, combine brown sugar and cinnamon, mix well and set aside. Separate biscuits. Dip biscuits
in melted butter, then cinnamon/sugar mixture. Stand biscuits on edge in pan and space even. Sprinkle
with remaining cinnamon/sugar/nuts mixture. Drizzle with remaining butter. Bake at 350 degrees F for
30-40 minutes or until biscuits are golden on top. Invert onto serving plate.

Almond Poppy-Seed Muffins

½ cup butter

2 cups white sugar

2 eggs

1 cup plain yogurt

2 tsp almond extrat

2 cups all purpose flour

 3 tsp poppy seeds

½ tsp salt

¾ tsp baking soda

Sliced almonds

In large bowl, cream together butter and 1 cup sugar. Beat in one egg at a time, then stir in yogurt and
almond extract. In separate bowl combine all dry ingredients. Add the wet mixture to the dry and blend
until moistened. Lumps are good, smooth is bad. Pour into greased muffin tin or muffin cups ¾ full.
Sprinkle with sliced almonds and bake for in preheated 400 degree F oven for 15 to 20 minutes.

Poppy Seed Bread

Combine

3 Cups flour

1 ½ tsp salt

1 ½ tsp baking powder

2 cups flower

1 ½ tsp vanilla

1 ½ tsp almond extract

1 ½ cup milk

1 ½ cup oil

3 eggs

1 ½ tsp poppy seeds.

Beat 2 minutes. Pour into greased and flowered bread pan. (2 loaf pans. 3 med pans, 4 mini pans)
bake at 350 for 1hr 15 min or until top is brown and toothpick comes out clean.

Lemon Bread

1 cup sugar

½ cup shortening (not butter or margarine)

2 eggs

1 ½ tsp grated lemon rind

1 ½ flour
 1 tsp baking powder

¼ tsp salt

½ cup milk

Cream sugar and shortening. Add eggs/lemon rind, beat well. Sift flower, baking powder, and salt
together and add to the wet mix. Gently stir in milk. Pour into greased loaf pan and bake for 50-60 min
at 350 degrees F. When it comes out of the oven, drizzle with the remaining ¼ cup sugar and 2 Tbsp
lemon juice.

Cranberry Raspberry Pineapple Punch

1-48oz can pineapple juice, chilled

1-8.5oz cranberry-raspberry juice concentrate

1 liter seltzer water or 1 bottle champagne

Combine all ingredients in 3qt pitcher or punch bowl. Serve over ice

Raisin Oatmeal Bread

1 cup each all-purpose flower, rye flower, and oatmeal

1 tsp each salt, baking powder, and baking soda

¼ cup sugar

½ cup dark molasses

1 ¼ cup buttermilk

1 cup raisins

2/3 cup chopped walnuts

Grease well a 9x5 or two 7x3 break pan and line bottom with waxed paper. Preheat oven to 350
degrees F. In large bowl combine flower, oatmeal, salt, baking soda, baking powder, and sugar. In small
bowl mix molasses, butter, and milk. Pour wet ingredients into dry ingredients. Blend but don’t beat.
Add raisins and nuts, stir together thoroughly. Pour batter into pan. Bake for an hour in large pan or 45
minutes in small pan. Allow to cool in pan for 15 min before removing.
 Artichoke cracker dip

1 cup mayo

1 cup shredded parm cheese

1 cup mozz cheese

1 jar artichoke hearts, well drained

Chopped parsley to taste

Roughly chop artichoke hearts and blend all ingredients except parsley. Pour into glass pie plate and
bake for 25 minutes at 350. Sprinkle with parsley as garnish.

Pumpkin Bread

3 cups sugar

4 eggs

½ tsp baking powder

2 tsp baking soda

1 ½ tsp salt

1 tsp each cloves, cinnamon, and nutmeg

2/3 cup water

½ cup oil

½ cup applesauce

3 ½ cup flower

1 – 15oz can pumpkin puree

Combine all ingredients. Place in 3 greased and flowered standard loaf pans. Bake at 325 for one hour.

Grandma’s Rhubarb Tart

Blend and press into 9x9” pan and bake at 350 degrees F for 20 min

~1 cup flower

~5 tablespoons powdered sugar

~½ cup butter
 2 eggs, well beaten

1 ½ cup sugar

¼ cup flour

¾ teaspoon baking powder

1 teaspoon vanilla

½ teaspoon vanilla

2 or more cups of diced rhubarb

Mix all other ingredients and pour over pre-baked crust. Bake at 350 degrees F for 45 minutes. Let cool
and serve with whipped cream and/or vanilla ice cream

The Best Sugar Cookies In The World

¾ cup shortening (Butter will work too)

1 cup sugar

2 eggs

½ tsp lemon flavoring or 1 tsp vanilla extract

2 ½ flour

1 tsp baking powder

1tsp salt

Mix shortening, sugar, eggs, and flavoring thoroughly. Measure flour by dipping method or by sifting. Stir
flour, baking powder, and salt together. Cut into quarters and chill for AT LEAST 1 hour, overnight is
preferable. Preheat oven to 400 degrees F. Roll out dough to 1/8” thick on a flowered surface. Cut into
desired shape, place on parchment paper and bake for 6-8 minutes. Middle should be light colored and
edges should just be turning golden brown.

Icing For The Best Sugar Cookies In The World.

1 cup sifted powdered sugar

½ tsp vanilla extract or flavoring of choice

¼ tsp salt

1 ½ tablespoon cream (May require a little more to achieve the correct consistency)
Combine all ingredients. End result should be easy to spread on top of cookies. Not too thick, not too
runny. You can add food coloring to spice things up. When it dries it will have a nice crack when you
bite into it and be silky on the inside.

Date Filled Oatmeal Sandwhiches

1 cup brown sugar

1 cup shortening

1 tsp baking soda in ½ cup warm water

2 cups flour

2-3 cups oatmeal

1 tsp salt

1 tsp vanilla

Drop batter and back for 8-10 minutes at 350 degrees F

1 cup chopped dates

½ cup water –or more

½ cup sugar

½ cup chopped nuts

2 Tbsp butter

Cook over low heat heat until very thick, use as needed for filling

Nut Bars

1 ½ cup flower

½ cup butter

¾ cup brown sugar

Blend with pastry cutter. Press into 9x15 greased pan and bake at 350 for 10 to 15 minutes, until very
light brow.

6oz butterscotch chips

2 tablespoons butter

½ cup karo syrup

Melt together and pour over nuts and crust. Bake everything for 10 minutes at 350 degrees F. Watch
carefully, it should not bubble.

Spritz Cookies

1 cup butter

1 cup powdered sugar

½ tsp salt

2 egg yolks, beaten

2 ½ cups flower

2 tsp almond extract

Mix butter and powdered sugar. Blend in egg yolks, salt, and almond extract. Gradually add flower.
Cookie dough needs to be a bit sticky. This batter can be extruded through a cookie
gun/extruder/pastry bag/plastic bag.

Bourbon Pecan Pie

1 cup sugar

3 Tbsp butter, melted

½ cup dark corn syrup

3 large eggs beaten

1 ½ cups pecan halves

2 Tbsp good cuality bourbon

1 9” deep dish pie pie shell unbaked.

Preheat oven to 375 degrees F. In a medium bowl, mix together sugar and melted butter. Add corn
syrup, eggs, pecans, and bourbon. Stir all wet ingredients until combined. Pour mixture into unbaked
pie crust. Place onto heavy cookie sheet and bake for 10 minutes. Lower oven temp to 350 degrees F
and bake for an additional 25 minutes, or until pie is set.
 Thick ‘N’ Chunky Cookies

Mix and set aside

4 ½ cup oatmeal

2 tsp baking soda

Beat together

½ cup butter

1 cup brown sugar

1 cup white sugar

Add and beat

3 eggs

1 tsp vanilla

2 cups peanut butter

Stir in oatmeal/baking soda mixture. Stir in 1 cup raisins and 1 ½ cup choc chips. Roll into medium sized
balls and place on baking sheet lined with parchment paper. Flatten slightly. Bake at 350 for about 10
minutes or until edges of cookies are light brown.

Easy Pineapple Upsidedown Cake

1 – 20oz can crushed pineapple in heavy syrup

1 – 21oz can cherry pie filling

1 box yellow cake mix

3oz chopped pecans

½ cup chilled butter

Preheat oven to 350 degrees F. Grease 9x13 pan. Spread pineapple and syrup over bottom of pan.
Spread cherry pie filling over pineapple. Sprinkle pie mix over the top. Cut butter into pads and
distribute over top of cake mix. Bake for 50 min or until golden brown.
 Coffee Cake

Cake

1 ½ cup flour

¾ tsp salt

¾ cup sugar

3-5 tsp baking powder

1 egg

½ cup shortening

1 tsp vanilla

½ cup milk

Topping (mix with pastry cutter)

½ cup brown sugar

1 1/2 tsp cinnamon

¼ cup flour

¼ cup butter

Sift dry ingredients. Cut in shortening. Blend in beaten egg, milk and vanilla. Pour batter in greased
pan. Sprinkle topping over batter. Bake at 25-30 minutes at 375 degrees F in 9” greased pan.

Chocolate Frosting

1 cup sugar

¼ cup margarine

¼ cup milk

Bring to boil for 30 seconds. Add ½ cup chocolate chips and stir until it sets up.

Caramel Brownies

14oz light caramels

1/3 cup evaporated milk (x2)

1 package German chocolate cake mix

¾ cup melted butter

 1 package chocolate chips

1 cup chopped nuts (optional)

Combine caramels and 1/3 cup evaporated milk. Cook over low heat stirring constantly until combined
together, set aside. Grease and flour a 9x13” pan. In mixing bowl. Combine dry cake mix, melted
butter, 1/3 cup evaporated milk and nuts. Stir by hand until dough forms. Press ½ of the dough into the
bottom of pan. Bake 6 minutes at 350, then take out of oven and sprinkle chocolate chips over top.
Spread caramel mixture over chocolate chips. Crumble remaining dough over top. Bake another 15-18
minutes. Let cool to room temp, then place in fridge to set caramel.

Coffee Crunch

1 cup or 24 vanilla wafers – crushed

2 Tbsp butter

½ cup oleo – creamed

1 cup powdered sugar

3 eggs – separated into whites and yolks

2 tsp instant coffee

1oz unsweetened chocolate – melted and cooled

½ tsp vanilla

3 – ¾oz Heath bars - crushed

Blend and press wafers and melted butter into bottom of 8x8” pan. Cream ½ cup of oleo and add 1 cup
powdered sugar and 3 egg yolks. Blend in instant coffee, melted unsweetened chocolate, and vanilla.
Fold in 3 stiff beaten egg whites. Spread mixture over crust. Top with crushed up Heath bars. Freeze
until set.

Mayo Chocolate Cake

2 cups all purpose flour

2 cup sugar

2 tsp baking soda

4 Tbsp cocoa

1 cup cold water

1 cup mayo

2 tsp vanilla
Sift together dry ingredients. Mix in water, may and vanilla. Bake at 350 degrees for 35 – 40
minutes

Chocolate Stout Cake

1 cup stout beer (Guinness)

1 cup unsalted butter

¾ cup unsweetened cocoa powder

1 tsp finely grated orange rind

2 cups all purpose flour

2 cups sugar

1 ½ tsp baking soda

¾ tsp salt

2 large eggs

2/3 cup sour cream

Preheat oven to 350 degrees F. Butter a 9x13” pan and line bottom with parchment paper.
Butter the parchment paper. Bring stout and butter to simmer in a heavy sauce pan over med
heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly. Whisk flour, sugar,
baking soda, and salt in a large bowl. Using an electric mixer on low, briefly beat eggs and sour
cream mixture. Using a spatula, fold all ingredients until completely combined. Pour batter into
greased pan and bake for about 35 minutes. Cool and frost with desired frosting.

Special K/Rice Krispy Bars

1 cup sugar

1 cup Karo corn syrup

1 ½ cup creamy peanut butter

Unknown amount of rice krispys and Special K cereal

Make sure everything is ready to go before starting. Mix sugar and corn syrup together in
microwave safe dish. Microwave mixture for 1 minute 50 seconds, stir, microwave for another 1
minute 50 seconds. Add peanut butter and stir until combined. Pour over Rice Krispys in 9x13”
greased pan. Allow to cool and frost with chocolate frosting.
 Brownie Frosting

1 cup sugar

¼ cup butter

¼ cup milk

½ cup chocolate chips

Bring sugar, butter and milk to a boil for 30 seconds. Fold in chocolate chips. Will start out
runny but will thicken up as it cools.

Peanut Butter Bars

2/3 cup crushed stale graham crackers

2 cups powdered sugar

¾ cup peanut butter

½ cup melted butter

Mix these 4 ingredients together

4 ½ tsp peanut butter

2/3 cup milk chocolate chips

½ tsp butter

Melt and combine these 3 ingredients. Press graham cracker mixture in foil lined 9x9” pan.
Spread melted peanut butter/chocolate mixture. Refrigerate until set.

Chocolate Hot Pots

¾ cup semisweet chocolate chips

1 stick unsalted butter

2 eggs

¾ cup super fine sugar

3 Tbs all purpose flour

½ cup white chocolate chips

Place baking sheet in an oven preheated to 400 degrees F. Butter four 2/3 cup ramekins and set
aside. Using microwave or double boiler, melt together chocolate and butter, set aside to cool.
In a separate bowl, combine eggs, sugar and flour. Add cooled chocolate mixture until blended.
Fold in white chocolate. Divide mixture evenly among ramekins and place on preheated baking
sheet. Bake until tops are shiny and cracked. Roughly 20 minutes. Serve hot.

Peanut Brittle

1 cup sugar

½ cup light corn syrup

1/8 tsp salt

¾ - 1 cup roasted salted peanuts

1 Tbs butter

1 tsp vanilla extract

1 tsp baking soda

Combine sugar, syrup and salt in 2qt casserole dish. Microwave on high for 2 minutes. Stir in
peanuts. Microwave for 2 ½ minutes, stir again. Microwave for 2 more minutes, until syrup
and peanuts are lightly brown. Stir in butter, vanilla and baking soda until light and foamy.
Spread on a large well buttered cookie sheet. Should be about ¾” thick. Let cool completely
and break into chunks.

Brownies

1 cup butter

4 squares unsweetened chocolate

2 cups sugar

4 eggs

2 tsp vanilla extract

1 ½ cup flower, sifted

¼ cup chopped nuts (optional)

Powdered sugar

In large saucepan melt butter and chocolate over low heat. Remove from heat and stir in sugar.
Cool slightly. Add eggs one at a time, blending thoroughly after each addition. Add vanilla,
blend well. Slowly stir in flour and nuts a little at a time to avoid lumping. Mix well. Spread
evenly in lightly greased 9x13” pan. Bake at 350 degrees F for 30 minutes. DO NOT OVERCOOK.
Allow to cool slightly and dust with powdered sugar.
 Scotcharoos

Greased 9x13” pan

1 cup sugar

1 cup light corn syrup

1 cup peanut butter

6 cups Special K or rice Krispys

6oz chocolate chips

6oz butterscotch chips

Cook sugar and corn syrup just until bubbles begin. Remove from heat. Stir in peanut butter
until melted. Stir in cereal. Press into greased pan. Melt chocolate chips and butterscotch
together and drizzle on top of cereal mix. Cool completely, cut and serve.

Lemon Poppy Seed Bundt Cake

1 box (18oz) lemon cake mix

1 package instan lemon or vanilla pudding mix

½ tsp cinnamon

¼ tsp nutmeg

¼ cup poppy seeds

½ cup oil

1 cup warm water

4 eggs

Glaze

1 cup powdered sugar

Lemon juice

Put cake mix, pudding mix, cinnamon, nutmeg, poppy seeds, oil and warm water in large bowl.
Add eggs one at a time, beating well after every addition. Put in greased and sugared bundt pan
and bake at 350 degrees F for 45 minutes. Let cake cool, invert and glaze with lemon/powdered
sugar mix.
 Ginger Snaps

¾ cup shortening (margarine)

1 cup sugar

Cream together

¼ cup molasses

1 egg

¼ tsp salt

2 tsp baking soda

1 tsp cinnamon

1 tsp ground ginger

Mix together and add to shortening/sugar mix. Roll into balls and roll in sugar. Dough is easier to roll if
chilled. Place on parchment lined baking sheet. Bake for 9-10 minutes at 350 degrees F.

Ann’s Pie

Chocolate crust

2 pints mango sorbet

1 pint strawberry ice cream

1 pint frozen strawberries

Soften 1 pint sorbet, put on top of crust. Mix 1 pint frozen strawberries with strawberry ice cream.
Layer on top. Put 2nd pint sorbet on top and freeze. Cut and serve.

Chow Mein Candy

12oz butterscotch chips

6oz chocolate chips

1 cup cashews

2 cups chow mein noodles

Melt chips. Add nuts and noodles, mix well. Drop spoonfulls on greased cookie sheets. Chill until firm.
 Chocolate Drop Cookies

½ cup shortening

1 cup sugar

1 egg

2 squares unsweetened chocolate

¾ cup buttermilk

1 tsp vanilla

1 ¾ cup flour

½ tsp baking soda

½ tsp salt

1 cup chopped nuts

Mix shortening, sugar, egg, and chocolate thoroughly. Stir in buttermilk and vanilla. Sift together flour,
baking soda and salt. Blend into shortening mix, mix in nuts and chill for 1 hour MINIMUM. Heat oven
to 400 degrees F. Make small balls and drop onto parchment lined or lightly greased cookie sheet. Bake
8 – 10 minutes. Frost cooled cookies with your choice of frosting.

Fudge

4 ½ cups sugar

1 can evaporated milk

2 – 12oz bags of tiny semi sweet chocolate chips

2 sticks softened butter

2 cups mini marshmallows

Pinch of salt

Splash of vanilla

Boil sugar and evaporated milk for 11 minutes, constantly stirring. Take off heat and add chocolate and
marshmallows. Stir for 30 seconds. Add salt, vanilla, and butter. Stir until creamy and smooth. Pour
into pan sprayed with pam/cooking spray. Let solidify.
 Grandma’s Molasses Sugar Cookies

¾ cup shortening

1 cup sugar

1 egg

2 tsp baking soda

2 cups sifted flour

½ tsp ground clove

½ tsp ground ginger

½ tsp cinnamon

½ tsp salt

¼ cup dark molasses

Melt shortening in a 3-4qt sauce over low heat. Add sugar, molasses, and egg. Beat mixture well. Sift
dry ingredients together and add to shortening. Mix well and chill. Form into 1” balls and roll into
granulated sugar. Place on greased cookie sheet and bake at 375 degrees F for 8-10 minutes.

Joann’s Egg Salad Spread

8 eggs hard boiled and diced

Miracle whip

Salt and pepper to taste

6 slices ham sliced into small squares

Mix all together. Can make sandwiches or use as a dip for crackers.

Egg Bake

12 slices frozen white bread – crust cut off

Butter

9 eggs - beaten

3 cups 2% or whole milk

½ tsp salt

¼ tsp mustard powder

 2 cups cooked loose breakfast sausage

10oz frozen chopped broccoli

1 bag shredded mild cheddar

Butter one side of bread while still frozen and cube. Grease 9x13” pan. Put bread in bottom and
sprinkle half of the cheese over bread. Let broccoli thaw and add with cooked sausage over top of
cheese. Pour egg mix over all. Sprinkle the rest of the cheese over the top. Refrigerate overnight. Bake
at 375 degrees F for 55 minutes.

Mexican Quiche

1 – 9” deep dish pie shell – baked

6 slices of cooked bacon – diced

4 eggs slightly beaten

¼ tsp cumin

2 cups shredded Monterey jack (or spicy cheese if you prefer)

1 small can chopped green chilis

1 ½ cup light sour cream

Salt and pepper to taste

Bake pie crust according to directions. Sprinkle crust with cheese, bacon, and chopped chilies. Combine
beaten eggs with sour cream and spices. Pour egg mix into pie shell Bake at 350 degrees F for about 35
minutes or until set.

Roast Beef

3-5lb chuck roast – dusted with flour and browned in butter

Salt and pepper to taste

1 cup beef broth

1 bay leaf

3-4 cloves of crushed garlic

Thick sliced onion

½ cup red wine

Carrots and potatos

Roast everything in the oven except carrots and potatoes in a covered pot at 325 for 2 hours. Add
carrots and potatoes. Continue to roast for 1 hour 45 minutes (covered). Take out of oven, leave
covered for at least ½ hour before serving.

Hamburger Hotdish

1 ½ - 2 lbs ground beef

¼ cup chopped onion

½ - 1 cup chopped celery

1 can cream of mushroom soup

1 can cream of chicken soup

1 tsp fresh cracked black pepper

1 – 2 cans cow mein noodles

Brown ground beef, onions and celery. Add remaining ingredients except noodles. Mix and put in a
greased casserole dish. Sprinkle chow mein noodles over top. Bake at 35 degrees F for 25 – 30 minutes.

French Beef Stew

2 lbs lean beef stew meat

8 carrots – peeled and chopped

1 cup chopped celery

1 large can whole peeled tomatoes

1 package dry onion soup mix

4oz cooking sherry

3 Tbs tapioca

2 slices white bread – cubed

1 Tbs sugar

1 Tbs salt

1 package frozen peas

Dash of fresh ground pepper, majoram and rosemary

Cut carrots and celery into 1” pieces. Combine with stew meat. Mix all other ingredients except peas.
Put in large greased casserole dish. Bake covered at 250 degrees F for 5 hours 30 minutes. Add peas,
cook 30 more minutes covered.

Chip beef on Toast

¼ cup melted butter

2 heaping Tbs flour

4-6oz package of corned beef – chopped in 1/2” squares.

Salt and fresh cracked pepper to taste

1-2 cups milk (2% or whole is preferred)

Melt butter over medium heat. Gradually add flour and stir consistently to form roux. Slowly add milk
while whisking. Once thick sauce forms, add corned beef to warm. Serve ladled over toast.

Meatloaf With Dill Pickle

1 lb ground beef

½ lb ground pork

1 onion finely chopped.

½ cup soft bread crumbs

½ cup pickle juice

1 egg

1 tsp salt

½ tsp pepper

¼ cup chopped dill pickles

¼ cup ketchup

¼ water

2 tsp sugar

1 tsp Worcestershire sauce

Mix meat, onion, bread crumbs, pickle juice, egg, salt, and pepper. Shape and pat into loaf pan. Mix
remaining ingredients and pour over loaf. Bake 1 hour 15 minutes at 350 degrees F. Baste with juices
from pan frequently.
 Polish Delight

3 – 3 ½ lb pork roast or pork steak

2 cans cream of chicken soup

1 can cream of mushroom soup

1 package lipton onion soup

16oz package Kluski noodles – cooked according to package

14oz sauerkraut –drained

Cube and brown pork. Salt and pepper to taste. Add cream of chicken and cream of mushroom soups.
Add 2 ½ cans worth of water and stir. Add package of onion soup. Cover and simmer for 1 – 1 ½ hours
until meat is done. Add noodles and sauerkraut. Bake covered at 350 degrees F for 25 minutes.

French Beef Stew (pt. 2)

2lbs lean beef stew meat

6 – 8 carrots

1 – 1 ½ cup chopped celery

2lb can of whole tomatoes

½ package dry onion soup mix

4oz cooking sherry or red wine

3 Tbs tapioca

2 slices crushed white bread

1 package frozen peas

1 Tbs sugar

1 Tbs (or less) salt

Dash of pepper, thyme, majoram, and rosemary

Cut carrots and celery into 1” pieces. Combine stew meat (not browned) and all other ingredients
except peas into dutch oven. Bake covered at 250 degrees F for 6 hours. Add peas in the last half hour.
Serve with salad, bread, and gnocci.
 Swiss Steak

2lbs top round steak (1” thick)

2 Tbs flour

1/8 tsp pepper

¼ tsp salt

3 Tbs margarine

2 cups stewed tomatoes

1 whole onion chopped

Pat meat dry and cut into serving sized pieces. Add salt and pepper to flour. Sprinkle flour mix over
meat pieces and pound a little bit. Heat margarine and sear meat on all sides. Add tomatoes and
onions. Cover and cook slowly for 2 hours. Water may need to be added. Serve over rice or with
mashed potatoes.

Sloppy Joe Turnovers

1lb ground beef

¼ cup chopped onion

½ tsp salt

¼ tsp garlic powder

½ cup ketchup

¼ cup sour cream

1 can Pillsbury flaky golden layer biscuits

Heat oven to 375 degrees F. In large skillet, brown ground beef and onion. Drain all fat. Add salt, garlic
powder, ketchup, and sour cream. Mix well. Separate biscuit dough into 10 balls. On ungreased cookie
sheet, press dough into 4x4” flat squares. Place about ¼ cup meat mixture in center of each square.
Fold over corner to corner and seal edges with fork. Cut small slits in top of each triangle and bake for
15 – 20 minutes or until golden.
 Margaret’s Chili

2lbs ground beef (or 1lb ground beef and 1lb ground venison)

½ onion chopped

2 cans chili beans

1 large can whole peeled tomatoes

1 small can tomato paste

1 Tbs chili powder

Chopped celery to taste

A couple dashes of tabasco

Brown meat and onion, drain well. In large pot, combine and heat beans, tomato paste, tomatoes, chili
powder and tabasco. Once that is hot add beef and some extra water and simmer for one hour. Add
chopped celery and simmer for another hour.

Pasta

1lb rigatoni

1 onion thinly sliced

2 cloves garlic

4 Tbs olive oil

1 large can Italian style tomatoes (San Marzano if possible)

1 small can tomato paste

½ cup fresh chopped parsley or 1 Tbs dried parsley

1 tsp Italian seasoning

1 tsp salt

½ tsp pepper

1 small can sliced mushrooms (optional)

A couple shakes crushed red pepper flakes (optional)

Grated parmesan cheese

Brown onion and garlic in hot oil. Add tomatoes and stir in tomato paste. Roughly chop whole
tomatoes with cooking spoon. Add parsley, salt, pepper, crushed red pepper, Italian seasoning, and
mushrooms. Simmer for 30 minutes. Pour sauce over cooked pasta and sprinkle with cheese.
 Crock Pot Lasagna

3/4lb ground beef

1/2lb Italian sausage

1 medium onion, chopped

2 cloves minced garlic

2 – 8oz cans tomato sauce

6oz water

6oz tomato paste

1 tsp salt

1 tsp dried oregano

8oz uncooked lasagna noodles

4 cups shredded mozzarella

1 ½ cup small curd cottage cheese

½ cup grated parmesan cheese

Cook beef, sausage, onion, and garlic in pan until browned, drain. Stir in tomato sauce, water, tomato
paste, salt, and oregano. Mix well. Spread ¼ meat sauce in ungreased slow cooker. Arrange 1/3 of
noodles over sauce. Combine cheeses, spoon 1/3 mixture over noodles. Repeat layers twice. Top with
remaining meat sauce. Cover, cook on low 4 -5 hours.

Chicken Salad

5 chicken breasts

1 box small pasta shells

2 stalks celery

1 tsp sweet relish

1 bunch chopped green onion

Miracle whip

Salt and pepper

Minced onion
In a pot, add enough water to cover chicken breast. Bring to a boil and add minced onion, celery tops,
and chicken. Cover and bring back to boil. Watch carefully and skim foam. Once chicken is cooked,
remove from pot, let cool and shred. Discard celery tops and onion. Mix all ingredients together.
Amount of miracle whip will vary, may need to add more the next day.

Mexican Turkey

2lbs skinless turkey thighs

8oz tomato sauce

4oz can chopped green chilies

1/3 cup chopped onion

2 Tbs Worcestershire sauce

1 1/3 Tbs chili powder

¼ tsp garlic powder

8 flour tortillas

¾ cup shredded cheddar or Monterey jack cheese

2/3 cup sour cream

Shredded lettuce

Diced tomatoes

Place turkey in crock pot. Add tomato sauce, chilies, onion, Worcestershire sauce, chili powder and
garlic powder. Cover and cook on low for 10-12 hours. Remove turkey from bone, shred and return
meat to sauce. Spoon into tortilla and roll. Garnish with cheese, sour cream, lettuce, and tomatoes.

Chicken In Mushroom Gravy

1 – 3lb chicken cut up (or 3 chicken breasts cut in half)

Salt and pepper

¼ cup dry white wine or chicken broth

1 can condensed cream of mushroom soup

1 small can of sliced mushrooms – drained

Place chicken pieces in crock pot. Season with salt and pepper. Mix wine and soup, pour over chicken
and top with sliced mushrooms. Cover and cook on low for 7 – 9 hours or high for 3 – 4 hours.
 Pheasant Poppers

Pheasant breasts

Jalapenos

Cream cheese

Bacon

BBQ sauce

Cut pheasant breasts into about 1” cubes. Cut jalapenos into rings, remove seeds and stuff with cream
cheese. Place jalapeno slices on pheasant chunks and wrap with half a slice of bacon. Hold together
with toothpick or skewer. Grill over medium heat, turning every few minutes until bacon is cooked. A
few minutes before taking off grill. Brush all sides with BBQ sauce.

Pheasant

Several pheasants, cut up

Flour

Butter

Chopped onion

Chopped celery

1 can each cream of mushroom, cream of chicken, cream of celery soups

2 soup cans worth of half & half

Dip pheasant in flower and brown slowly in butter on the stove. Put in casserole dish or crock pot. Add
chopped onion, celery, soups and half & half. Scrape pan drippings from browning into soup mixture.
Bake at 275 degrees F for 5 – 6 hours.

Crispy Coated Chicken

1 pouch dry onion soup mix

2/3 cup dry Italian bread crumbs

1/8 tsp pepper

1 egg

2 Tbs
 6 chicken breast cutlets

Crush up soup mix and combine with bread crumbs and pepper in pie plate. Beat together egg and
water. Dip chicken into egg mix then coat with crumbs. Place on baking sheet and bake at 400 degrees
F for 20 minutes, or until chicken is cooked.

15 Bean and Ham Soup

1 bag of “HamBeans” buy Hurst – soak overnight (or at least 10 hrs) in water in large dutch oven

3qts water

1 large chopped onion

1 to 2 15oz cans of whole tomatoes chopped with liquid

2 squirts lemon

1 tsp crushed garlic

4 pepper corns

3 whole cloves

2 sliced carrots

3 stalks chopped celery

1 bay leaf

2 large ham bones

2-3 cups chopped ham chunks

After soaking beans, rinse well to remove any bean husks. Lightly simmer water, beans, and ham bones
uncovered for 2 ½ hours. Add water as needed. Add remaining ingredients and cook for another 30
minutes or until veggies are tender.

Italian Bow Tie Soup

1lb bulk Italian sausage

1 cup onion crescents (wedges)

2 garlic cloves, minced

15oz can of tomatoes

2 – 10oz cans condensed beef broth

2 cans water
 2 zucchinis sliced

1 cup green bell pepper – cut in strips

1 tsp Italian seasoning

Salt to taste

6oz bow tie pasta

Fresh grated parmesan cheese

Brown sausage and drain fat. Add onion and garlic, sauté for 5 – 10 minutes. Add remaining ingredients
except pasta and cheese. Simmer for 20 – 30 minutes. Cook pasta in separate pot per directions. Add
pasta to ingredients just before serving and heat. Sprinkle each serving generously with cheese.

Ring Sandwich

2 packages refrigerated French bread dough

3 garlic cloves, pressed

½ tsp dried oregano

½ tsp dried basil

Deli meats of your choice (I recommend ham, turkey, and hard salami)

Thinly sliced cheese of your choice (I recommend swiss and provolone)

2 cups chopped lettuce

1 medium onion (red or white) thinly sliced

1 green bell pepper thinly sliced

Pickles thinly sliced

1 tomato thinly sliced

Form one large ring with dough. Place dough seam side down on 15” baking stone. Cut 6 – 8 diagonal
slices ½” deep around top of bread. Lightly spray top of dough with vegetable oil. Press garlic evenly
over top of dough and sprinkle with herbs. Bake until golden brown at 350 degrees F (26 – 30 minutes).
Remove from baking stone and cool completely. Slice bread in half and assemble sandwich ingredients.
Drizzle Italian dressing over the inside of the top piece of bread. Cut into wedges and serve.
 Chow Mein

1 ½ lbs ground pork

1 – 2 cups chopped onion

3 cups chopped celery

2 cups chicken broth

2 chicken bouillon cubes

1 Tbs soy sauce

1 Tbs dark molasses

4oz can of mushrooms

1 can bean sprouts (or equivalent amount of fresh if possible)

1 can water chestnuts

Salt to taste

¼ cup corn starch

½ cup water

Chow mein noodles

White rice

Brown pork. Add onions, water, seasoning, and celery. Cover tightly and simmer for 20 minutes. Add
Mushrooms, bean sprouts, and water chestnuts. Heat through. Make slurry of corn starch and water.
Stir into mixture to thicken. Serve over rice and crunchy chow mien noodles.

Strawberry and Romaine Salad

1 bunch romaine lettuce torn up

1 red onion – sliced thinly

1 pint strawberries thinly sliced

Dressing:

1/3 cup sugar

¾ cup mayo

¼ cup milk

2 Tbs wine vinegar

 1 ½ - 2 Tbs poppy seeds

Combine dressing ingredients and refrigerate. Drizzle over lettuce, strawberries, and onions when ready
to serve.

Patty’s Salad Dressing

½ cup olive oil

2 Tbs salad vinegar

Lemon juice

Sea salt

Garlic powder

Pepper

Spinach Salad

1lb fresh spinach

1/2 lb large mushrooms

6 strips crispy bacon

2 hard boiled eggs

Dressing:

1 egg yolk

¾ cup vegetable oil

¼ cup wine vinegar

2 Tbs sugar

½ tsp salt

¼ tsp pepper

Wash and dry spinach, break into bite sized pieces. Slice raw mushrooms and set aside. Finely chop
bacon and eggs, set aside. In blender, beat egg yolk. Slowly add oil, vinegar, sugar, salt, and pepper.
Toss together all ingredients just before serving.
 Broccoli Salad

1 head broccoli – chopped into bitesize pieces

8oz cubed cheddar cheese

1 cup diced red onion

1/8 – ¼ cup raisins

½ cup cherry tomatoes – cut in half

6 pieces fried bacon – crumbled

Dressing:

1 cup mayo

¼ cup sugar

Salt and pepper

Sprinkle of poppy seeds

Mix all ingredients for dressing. Drizzle over all other ingredients and refrigerate for at least 6 hours.

Not-So-Layered Salad

Needs 24 hours

1 head lettuce – rinsed and chopped (layer 1)

2 carrots – shredded or chopped (layer 2)

1lb bacon – fried crispy and crumbled (layer 3)

1 head cauliflower – broken into bitesize pieces (layer 4)

3 cups croutons

Dressing:

2 cups mayo

1 cup creamy French dressing

1/3 cup parmesan cheese

¼ cup sugar

Pour dressing over layered veggies. Cover and put in refrigerator for 24 hours. Add 3 cups croutons and
mix everything together.
 Pasta Salad

Elbow macaroni - cooked

Onion – chopped

Red bell pepper – chopped

Celery – chopped

Frozen peas

Cheddar cheese – chopped or chunked

Sliced ripe olives

Pepperoni (optional)

Mayo and Greek seasoning to taste

Pistachio Salad

1 box pistachio pudding mix

13oz can crushed pineapple including juice

Fruit of your choice (madarain oranges/bananas)

Miniature marshmallows

1 medium sized tub coolwhip

Mix pudding and crushed pineapple until thick. Add fruit, marshmallows, and cool whip. Mix all
together and refrigerate at least 20 minutes.

Oriental Coleslaw

1/3 cup oil

2 Tbs sugar

1 packet oriental ramen seasoning

1 package chopped coleslaw

1/3 cup chopped onion

½ cup slivered almonds – toasted

 5 Cup Salad

1 cup miniature marshmallows

1 cup mandarin oranges – drained

1 cup pineapple chunks – drained

1 cup coconut

1 cup sour cream

1 cup fruit cocktail (optional)

Mix all together and refrigerate

Wild Rice Hot Dish

1 1/2lbs ground beef

1 med onion – diced

3 – 4 small carrots – diced

2 celery stalks – diced

Butter

2 Tbs soy sauce

Salt, pepper, garlic salt to taste

2 cups cooked wild rice

1 can cream of mushroom soup

½ can of water

4oz shredded cheddar cheese

Mushrooms

Brown ground beef and drain. Saute vegetables in butter. Add soy sauce and seasonings, stir. Add
ground beef and all remaining ingredients EXCEPT cheese to skillet. Simmer for 20 minutes. Stir in
cheese. Bake in large casserole dish at 350 degrees F for 35 – 45 minutes.
 Red Potato Casserole

5lbs red potatoes

1 cup half & half

1 tsp salt

1 stick butter – melted

8oz cream cheese

2 tsp seasoning salt

¼ tsp pepper

Paprika

Boil potatoes. Soften cream cheese and beat in half & half. Mash potatoes and beat in cream cheese
mix. Add rest of ingredients except paprika beat again. Add to baking dish and brush with melted
butter and paprika. Bake uncovered at 350 degrees F for 45 minutes.

Glorified Rice

1 cup cooked rice – chilled

½ cup sugar

1 ½ cups crushed pineapple – drained

½ tsp vanilla

1 cup whipped cream

8 large marshmallows cup up (or mini marshmallows)

Mix all together and chill thoroughly before serving.

Sunday Potatoes

2lbs hash brown potatoes - Thawed

1 cup onion – chopped

1 can cream of chicken soup

½ stick butter - Melted

1 pint light sour cream

8oz grated cheddar cheese +extra for the top

 Salt and Pepper

Mix all ingredients together and lightly press into 9x13” pan. Sprinkle extra cheese on top. Bake for one
hour at 350 degrees F.

3 Corn Casserole

½ cup butter or margarine (do not cut down)

1/3 cup diced onion

17oz can whole corn

17oz can creamed corn

3 eggs

1 box jiffy corn muffin mix

2qt greased casserole dish

Preheat oven to 350 degrees F. In skillet melt butter and sautee onions. In large bowl, mix in everything
else. Add butter and onions, mix well. Pour into greased casserole dish and cook for 55 – 65 minutes.
Should be firm and brown on top.

Turkey Stuffing

1 12oz package stuffing cubes

1 ½ cup chopped celery

1 cup sliced fresh mushrooms

½ cup fresh chopped parsley

¼ cup butter – melted

1 cup hot water – giblet water

1 box Uncle Ben’s wild rice mix (not instant) – made according to directions

Saute celery and mushrooms. Pour melted butter, water, and remaining ingredients over stuffing cubes.
Mix well and stuff bird. Stuffs large bird.
 Vikki’s Potatoes

8 cups sliced potatoes – rinsed

1 cup light mayo

1lb shedded sharp cheddar cheese

1 small onion – chopped

Salt and pepper

Preheat oven to 350 degrees F. Mix together mayo, cheese, onion, salt, and pepper. Toss potatoes and
sauce together. Place in 9x13” or 10x15” glass pan. Put more cheese on top. Bake uncovered for 45
minutes.

Pearle’s Wild Rice

½ cup onion – chopped

¼ cup green pepper – chopped

½ lb chopped mushrooms

1 large can tomatoes (28oz)

1 can cream of mushroom soup

½ can chopped ripe olives

1 tsp celery salt

1 cup uncooked wild rice

½ cup dry white wine or water

4 stips cooked bacon – chopped up – save grease

Brown onions, green pepper, and mushrooms in bacon grease. Mix all ingredients together except
bacon. Place in large casserole dish and bake covered at 325 degrees F for 2 hours. Uncover, sprinkle
chopped bacon over top and brown for a few more minutes.

Deviled Eggs

1 doz eggs

1/3 cup mayo (more as needed)

¾ tsp mustard (yellow/Dijon/chipotle)

1 Tbs + 1 tsp dill pickle relish (not sweet)

 ½ tsp salt

Dash of pepper

Several dashed of hot sauce

Hard boil eggs and peel. Slice in half and scoop out yolks. Combine yolks with all other ingredients and
blend into smooth paste. Fill piping bag or ziplock with yolk mixture. Pipe into egg whites and top with
chives/paprika/chopped olives.

Potato Casserole

5 or 6 cans sliced potatoes (not new potatoes)

½ - ¾ lbs sharp cheddar cheese – shredded

1 cup light mayo

1 diced onion

Paprika

Mixed all ingredients together. Pour into greased 9x13” pan. Bake at 350 degrees F for 1 hour.

Roxie’s Easy Broccoli Cole Slaw

1 bag broccoli slaw

1 small red onion – chopped

1 cup golden raisins

1 bag real bacon bits (or chopped up real crispy bacon)

½ cup sunflower seeds

1 cup mayo

¼ cup sugar

2 Tbs red wine vinegar

In one bowl, mix slaw, red onion, raisins, bacon, and sunflower seeds. In another bowl combine mayo,
sugar, and vinegar. Mix dressing in with slaw and refrigerate.
 Secret Family BBQ Sauce

2 – 4 cloves garlic crushed

Pepper

1/3 cup water

1 Tbs finely chopped onion (I prefer a little bit more)

¾ cup ketchup

1 beef or chicken bouillon cube

1 Tbs worchestershire sauce

¼ tsp chili powder

3 Tbs apple cider vinegar

1/3 cup brown sugar

Simmer all ingredients for 10-15 minutes. It will be a somewhat runny sauce.

Grandpa’s Easter Country Potatoes

2lbs hashbrowns – thawed

1 can cream of mushroom soup

1 cup shredded cheddar cheese

½ tsp pepper

16oz sour cream

1 cup chopped onion

1 tsp salt

Corn flakes

Mix all ingredients except corn flakes together. Pour into 9x13” pan. Sprinkle corn flakes over the top.
Bake for 1 hour at 350 degrees F.
 Green Bean Casserole

2 cans French style cut green beans

1 can cream of mushroom soup

1 or 2 cans sliced mushrooms – drained

1 can French fried onion rings

Mix beans, soup, and mushrooms together. Pour into casserole dish and bake at 350 degrees F for 30 –
45 minutes. Cover with onions and bake for an additional 10 minutes.

Cucumbers in Sour Cream

2 large cucumbers – thinly sliced

¾ tsp salt

1/3 cupwater

2/3 cup vinegar

½ cup sour cream

1 Tbs sugar

¼ tsp dried dill weed

Dash of pepper

Arrange cucumbers in shallow dish. Sprinkle with salt. Add vinegar and let sit for at least 30 minutes
then drain. Combine sour cream, sugar, dill, and pepper. Toss with cucumber and refrigerate for at
least one hour.

3 day fridge pickles

Fresh cucumbers – sliced – not from grocery store (outside is covered in wax)

1 cup thinly sliced onion

1 green pepper – sliced into strips (opt)

Fresh Jalapeno rings (opt)

Sliced carrots (opt)

½ tsp turmeric

2 cups sugar

1 tsp celery seed

 1 Tbs salt

2 cups white vinegar

1 Tbs mustard seed

Bring turmeric, sugar, celery seed, salt, vinegar, and mustard seed to a boil briefly. Let cool completely.
Add veggies to mason jars. Pour liquid over sliced veggies and put in refrigerator. Refrigerate for a
minimum of 3 days before eating. Will be fine in fridge for up to a month.

Calico Beans

½ lb ground beef

½ lb chopped bacon

1 cup apple cider vinegar

1 cup brown sugar

1 tsp dry mustard

1 large sliced onion

1 large can regular pork and beans

1 small can B&M beans

1 can lima beans or butter beans

1 can small kidney beans

(Do not drain any beans)

Brown ground beef and bacon. Mix vinegar, sugar, mustard, and onions. Add all ingredients together in
baking dish and bake uncovered at 350 degrees for 2 hours.