Our Family Recipes

1 uncooked pie crust 3 slices bacon 3 slices ham 3 eggs 1 c cream 1/3 lb. Swiss cheese, grated Butter (for top) Fry bacon until about half done. Tear into pieces and put in bottom of pie shell. Next add torn ham. ( I used left over ham from Easter ) Sprinkle on grated cheese. Lightly beat eggs and mix with cream. Pour into pie shell. Put a few small dabs of butter on top. Bake for 35 minutes at 375. Let stand 5 minutes before serving.

Served with either gravy or mustard and catsup, these easy beef pockets make a great yhot sandwich. For convenience, Beef Pockets freeze well for a quick meal at a future date. 1 onion 4 cups cabbage, about 1/4 head shredded 1 pound extra lean ground beef salt and pepper, to taste 1 teaspoon saraway seeds, (optional) 1 16 oz. cans jumbo refrigerator biscuits Chop onion, add to shredded cabbage and ground beef. Brown meat. Drain excess fat. Salt and pepper to taste, add caraway seed (if desired) and cool mixture. Flatten each refrigerator biscuit with hands. Place filling in center and wrap edges around meat. Place weam side down on lightly greased baking sheet. Bake at 350 degrees for 20-25 minutes or until golden brown. Serve with catsup, mustard, and a slice of cheese, or they are delicious with brown gravy. very good

2 lbs. raw green shrimp (U-15 to U-20 in size) 10 whole peppercorns 1 clove of garlic, halved 1/2 tsp thyme 2 whole cloves 1 bay leaf 2 tsp salt Place all except the shrimp in a saucepan with about 3-4 cups of water. Bring to a boil then add the shrimp and simmer, covered, 4-5 minutes (just until the shrimp turn pink and opaque). Drain and cool. Peel off the shell matter and remove the black vein that runs down the back. Chill until serving. Serve with picks and let quests kep them into the following cocktail sauce. Crab and Shrimp Cocktail Sauce 2-1/4 c catsup 1/4 c cider vinegar 1/4 c horseradish 1/4 c minced onion 1 tsp Gabby's mustard ( or any kind) 2 c chili sauce 1/2 T fresh lemon juice 6 drops of Tabasco sauce 1/4 c celery, minced (leaves, too) 1 T Worcestershire sauce Place all of the ingredients in a blender or food processor and blend/process until well blended. Refrigerate at least a couple of hours beofre serving. Serve with crab or shrimp. Makes lots!! This is

4 lbs pickling cumcubers 6 tblsp . salt 3 c vinegar 3 c water 1 c dill seeds 21 peppercorns dill heads Wash cucumbers; cut in lengthwise halves. Combine salt, vinegar and water. Heat to boiling. Pack cucumbers into clean hot pt. jars. Add about 2 tblsp dill seeds or dill heads, and 3 peppercorns to each jar. I usually put in garlic also. Fill with the pickling syrup to within 1/2" of jar top. Immediately adjust lids. Process in boiling water bath 15 minutes. Remove jars from canner and complete seals unless closures are self-sealing. Makes 7 pints. Kosher Dills: Add 14 garlic cloves, spit in half to salt, water and vinegar mixture. Heat to boiling; remove garlic. Put 4 halves into each jar.

3 qt white vinegar 2 qt water 10 tbsp pickling spice no cloves Boil15 minutes. Blanch asparagus 1-1/2 minutes, plunge into ice water. Drain well. Pack asparagus, 1-2 clove garlic into pints and pour syrup over. Wait 3 weeks.

1 egg, beaten 1/2 c sugar 1/2 tsp salt 1/8 tsp pepper 1/2 tsp dry mustard 1/3 c vinegar 2 tbsp butter Blend together egg, sugar, salt, pepper, mustard and vinegar in saucepan. Cook over low heat, stirring constantly, until thickened. Remove from heat and add butter. Stir until melted. Serve over hot cooked broccoli. Makes enough sauce for 6 vegetable servings. Try this also on hot cauliflower

2 c cooked mashed butternut squash 1 c sugar 2 eggs beaten 1/3 c orange juice 1/3 c nonfat dry milk 1/2 c raisins 1/2 tsp salt 1/4 c melted butter Combine all ingredients and mix wee. Pour into greased 1-1/2-qt casserole. Bake in moderate oven 350 until set. 60 to 65 minutes. To serve, spoon out so every serving contains raisins (they sink to bottom of casserole).

3 potatoes finely sliced 1/2 med onion chopped 1 lb ground beef 1 tsp chili powder 1 c cheese grated salt milk baking powder biscuits In a large buttered casserole, put potatoes, onion, a pinch of salt and enough milk to cover. Cover and bake at 400 degrees until potatoes are tender. Fry ground beef with chili power and salt to taste. Sprinkle hamburger on potatoes. Bake, uncovered, while preparing biscuits. Sprinkle cheese on hamburger; top with biscuits. Bake until brown. Yield:6 servings

Tried this one, and liked it!! Pic from recipe book. REALLY easy if you can find the focaccia! 2 c shredded cooked chicken 1/2 c ranch dressing 1/4 c sliced green onions 1 piece focaccia bread about 3/4" thick 2 med tomatoes, thinly sliced 4 cheese slices (provolone, Cheddar or Swiss) I used swiss 2 T greated Parmesan cheese Stir together chicken, dressing and onions in a small mixing bowl. Arrange chicken mixture evenly on top of focaccia. Top with layer of tomatoes and cheese slices. Sprinkle with Parmesan cheese, if desired. Broil 2 minutes or until cheese is melted and bubbly. Note: Purchase rotisserie chicken at your favorite store to add great taste and save prep time.

An easy chicken recipe that is very tasty. I like to try new stuff!! pic is from the recipe book. Nonstick Cooking spray 8 oz boness skinless chicken breasts or thighs, cut into 1/2 inch pieces. 1 tsp minced fresh ginger (I used a tube of minced ginger I found in the vegie section of the grocery store. 1 tsp minced fresh garlic (I used the tube version) 1/4 tsp red pepper flakes 1/4 c teriyaki sauce 4 c (about 8 oz pkg) coleslaw mix 1/2 c sliced green onions 4-10 inch flour tortillas (we use more!!) 8 tsp plum fruit spread Spray nonstick wok or large skillet with cooking spray; heat over medium-high heat. Stir-fry chicken 2 minutes. Add ginger, garlic and pepper flakes; stir-fry 2 minutes. Add teriyaki sauce; mix well. If sauce is too thick, add up to 2 T water to thin it. Add coleslaw mix and onions; stir-fry 4 minutes or until chicken is cooked through and caggabe is crisp-tender. Spread each tortilla with 2 tsp fruit spread; evenly spoon chicken mixture down center or tortil

Tried this one the other day. Everyone seemed to like it. A new twist on spaghetti!! The pic is from the recipe book! 1 pkg 16 oz spaghetti (I used angel hair pasta just cause I had it) 1/2 c grated parmesan 1/2 c ricotta cheese 1 T Italian seasoning 4 egg whites 1/4 c chopped fresh or 1 1/2 c dried basil leaves 2 med tomatoes, coursely chopped 4 slices provolone cheese (I used monterey jack) cut into fourths Spaghetti sauce, if desired Heat oven to 350 degrees. Spray springform pan, (I used a large pie pan) 9X3 inche, with nonstick cooking spray. Cook and drain spaghetti as directed on package. Rinse with cold water; drain. Toss spaghetti, Parmesan cheese, ricotta cheese, Italian seasoning and egg whites until spaghetti is well coated. Press half of the spaghetti mixture in bottom of pan. Sprinkle with half of the basil. Layer with half of the tomatoes and cheese slices. Press remaining spaghetti mixture on top. Sprinkle with remaining basil. Layer with remaining tomatoes and cheese s