Aunt Nancy's Cranberry-Apple Casserole
3 cups peeled, diced apples (Granny Smith or Winesap)
2 cups raw cranberries
3/4 cup sugar
1 stick of butter
Put apples and cranberries in bottom of casserole dish, sprinkle with sugar,
squeeze lemon juice then pour 1/4 of butter over mixture.
3/4 cup uncooked oatmeal
1/3 cup plain flour
1/2 cup brown sugar
1/2 cup pecan pieces
Combine and pour over fruit mixture; top with remaining butter.
Bake covered at 350 degrees for 45 minutes then uncovered for an additional
The topping is my favorite part and I usually double the recipe.
If you prefer not to have firm fruit, cook covered for at least 1 hour and
uncovered for 15 minutes.
This Christmas I forgot to add the sugar and second part of butter until
45 minutes after it went into the oven. I divided the oatmeal mixture in
several places and added the sugar. According to my family this year's
was the best they ever had.
Sylvia's Mom's Chili
1 large onion (diced)
2 pounds lean ground beef (or turkey)
2 small cans tomato sauce
2 cans tomatoes
1 tsp sugar
2 tsp cumin
2 tsp paprika
1 large clove garlic
1 can beer
2 sliced jalapeno peppers
5 tbs chili powder
1 tsp salt
1/2 tsp cayenne pepper
2 cups dark kidney beans (optional)
Combine beef and onions, cook until the beef is gray in color.
Add tomatoes and sauce while bringing to a boil.
Add all remaining ingredients, reduce heat and simmer for at least 45
Walker's Impromptu Chocolate Sauce
3 Bars Semi-Sweet Chocolate
2/3 cup sugar
1/2 cup butter
2/3 cup skim milk
Melt chocolate in double boiler, then add butter, milk, and finally sugar.
Bring to roiling boil, reduce heat to low for 5-minutes and serve.
This recipe came from Russ's Grandmother, was modified by his father and,
in the family tradition was again modified by Russ. It is an extremely
fattening but yummy cornbread. Eat it as a meal or serve a small piece as a
side dish with dinner.
1 pounds lean ground beef (use beef, not turkey)
2 cups yellow corn meal
2 cups milk
1/2 pound red-rind or cheddar cheese
1 can cream style corn
1 white onion
8-10 sun dried tomatoes
4-5 sliced jalapeno peppers
1 package taco seasoning (1.25 ounces)
1 tsp salt
1 tsp baking soda
Preheat oven to 350 degrees Fahrenheit.
Heat greased skillet in oven (sprinkle in corn meal and brown slightly).
Brown ground beef.
Return beef to skillet and add taco seasoning - heat/stir.
Mix milk, eggs baking soda, and sale into corn meal.
Add remaining ingredients and stir mixture until homogeneous.
Pour batter into hot skillet.
Bake 45-50 minutes or until golden brown on top
I originally found this one on the net somewhere and have had fun with a few
slight modifications. It is a yummy chocolate chip shortbread recipe that is
simply fabulous with or without nuts.
1 cup butter, softened
1-1/2 tsp vanilla
1/4 tsp salt
1 cup sugar
2 cups all-purpose flour
2 cups semisweet chocolate chips
1 cup chopped pecans or walnuts
Pre-heat oven to 375 Fahrenheit.
Combine butter, vanilla, salt and sugar and beat together until well
blended. (Note: you will want to use a spoon and not a whisk or beater)
Gradually add in flour.
Stir in chocolate chips and nuts.
Press dough evenly into a 15 x 10 inch jelly roll pan.
Bake for 15-20 minutes, or until golden brown.
Let the cookie cool completely.
Break cookies into pieces of desired size.