Aunt Nancy's Cranberry-Apple Casserole

The Fruit

3 cups peeled, diced apples (Granny Smith or Winesap)
2 cups raw cranberries
3/4 cup sugar
1 lemon
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.

The Topping

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 15 minutes.


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)

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.

Mexican Cornbread

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
4 eggs
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

Cookie Brittle

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