¼ pound butter 2 cups cottage cheese
½ cup flour 1 teaspoon baking powder
6 large eggs 1 teaspoon salt
1 cup milk 1 teaspoon sugar
1 pound Monterey Jack cheese, cubed 1 small can green chili’s
1 3 ounce package cream cheese (optional)

8 servings

Melt butter in small saucepan, add flour and cook until smooth. Beat eggs, add milk, cheese, baking powder, salt, sugar and butter-flour mixture & green chili’s if desired. Stir until well blended. Pour into a well greased 9 x 13 pan. Bake uncovered at 350 degrees for 45 minutes.

½ cup butter, softened 2 cups flour
8 ounces cream cheese 1 teaspoon baking powder
1 ¼ cups sugar ½ teaspoon baking soda
2 egg ¼ teaspoon salt
1 teaspoon vanilla 1/3 cup milk
½ cup brown sugar 3 tablespoons butter
½ cup flour 1 teaspoon cinnamon

Cream butter, cream cheese, and sugar until light. Add eggs and vanilla. Beat well. Stir together dry ingredients in a separate bowl. Add to creamed mixture alternately with milk, beating until smooth after each addition. Spread in greased 9 x 13 pan. Combine topping ingredients and sprinkle over cake. Bake in a 350 degree oven for about 30-35 minutes, or until light golden brown.

2# ground beef browned
1 Large can Bush’s Vegetarian Beans
1 Med onion diced
1 Tall can tomato sauce
1 Can Tomato’s with onion and celery 14 0z
2 table spoon chili powder
1 tsp Cumin powder
1 tsp hot sauce
1 table spoon sugar

Water to clean out old ketchup bottle(s)

Brown ground beef, add all other ingredients, heat up, turn down heat and simmer for at least 30 minutes.

Combine the vegetables in a large bowl and mix well.
Combine all the dressing ingredients in a small bowl and mix well.
Pour the dressing over the salad and toss.

Refrigerate until chilled before serving.

If you like you can omit the bacon topping from the loaf. In this case, brush
on half of the glaze before baking and the other half during the last 15 min.
of baking.
Glaze: ½ cup ketchup or chili sauce
4 tablespoons brown sugar
4 teaspoons cider or white vinegar
Mix all ingredients in small saucepan and set aside.
Meat Loaf:
2 teaspoons vegetable oil
1 med onion chopped
2 garlic cloves, minced
2 large eggs
½ teaspoons dried thyme leaves
1 teaspoon salt
½ teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
¼ teaspoon hot red pepper sauce
½ cup whole milk or mild or plain yogurt
2 pounds meat loaf mix (or 1 ½ lbs ground beef and ½ lb pork sausage)
2/3 cup crushed saltine crackers or oatmeal, or 1 1/3 cups bread crumbs
1/3 cup minced fresh parsley leaves (optional).
8 to 12 slices thin sliced bacon.

Saute onions and set aside to cool.
Mix all ingredients except meat until blended, add beef and pork, and mix together until evenly blended. If mixture sticks to side of bowl add milk
one tablespoon at a time.
Turn mixture into baking pan; pat mixture into approx 9 x 5 inch loaf shape.
Brush with half of glaze, and then arrange bacon strips, overlapping a little,
tuck ends under loaf. (Bacon is optional)

Bake in 350-degree oven till bacon is crisp or until internal temperature of
loaf reaches 160 degrees

Put together the evening before, refrigerate overnight.

1 lb. ground sausage, regular or Italian
9 eggs
3 cups milk
3 slices bread, cubed
1 ½ tsp salt and pepper
1 ½ dry mustard or regular mustard
1 ½ cups grated cheddar cheese

Brown and drain sausage, beat eggs, milk, and spices. Add bread cubes and sausage.

Pour into 9x13 pan and cover with cheese and refrigerate.

Bake 45 minutes in 350 degree oven, let stand for 5 minutes before serving.

¾ cup brown sugar 1 Tbs. Paprika
½ tsp. garlic powder
2 Tbs. chili powder
½ tsp. salt
½ tsp. pepper
2 tsp. dry mustard
1Tbs dried tomato (pulverize with fingers)

Mix all ingredients in bowl, set aside.

This is enough rub for two slabs of spare ribs. Have meat market
Cut slabs lengthwise, makes ribs shorter, and cooks better.

Lay out ribs, make sure they are dry, rub with cooking oil, spread and rub on dry rub.
Wrap ribs in plastic wrap and let marinate in refrigerator for at least 12 hours. Unwrap ribs, place in large pans with rack, brown
at 450 degrees uncovered.

When browned, mix about 1 Tbs. liquid smoke in 2 cups water and pour in bottom of pan, cover with aluminum foil or lid, bake at 250 degrees for about 5 hours.

These are good with or with out barbeque sauce, but can be applied after ribs are done.

3 eggs
1 ¾ cups milk
1 tsp. vanilla
1 ½ cups flower
1 tablespoon sugar
1 ½ tsp. salt
3 tablespoons oil
sugar for sprinkling

Mix all the above ingredients together. Set aside for a few minutes. The batter will thicken. Spray a small frying or crepe pan with non-stick cooking spray. Over medium heat, pour 1/3 cup of batter into pan making sure batter is evenly distributed over entire pan. Flip over crepe when lightly browned and cook other side briefly. Remove crepe from pan and lightly spread with butter. Sprinkle sugar over crepe and roll up.

½ cup shredded swiss, cheddar, or monetary jack cheese
½ tsp. prepared mustard
1 pkg. (10) refrigerated biscuits
milk or water

In a small bowl combine the cheeses and prepared mustard. Set aside. Separate biscuits; pat or roll each into a 4 inch circle. Spread each circle with about 1 tablespoon of the cheese mixture. Roll up jelly roll style. Grease muffin pan. Place two rolled up biscuits, side by side, in each muffin cup, curving each into a U-shape with the open ends up. Using a pastry brush or your finger, brush rolls with milk or water. Bake in a 350 degree F oven for 20-25 minutes, or until golden brown; remove. Serve warm. Wrap and store any remaining in the refrigerator. Makes 5.

1 medium peach or pear or 1 small apple
1 pkg. (10) refrigerated biscuits
2 tablespoons sugar
¼ tsp. ground cinnamon
2 tablespoons butter or margarine
1 tablespoon margarine or butter, melted

Remove and discard pit or core from fruit. Peal and chop fruit. Separate biscuits. On a lightly flowered surface pat or roll each into a 4 inch circle. Place about one tablespoon of chopped fruit on each biscuit. Stir together cinnamon and sugar; sprinkle over fruit. Dot each with some of the 2 tablespoons butter or margarine. Shape into half moons by moistening edge of biscuits and fold in half over filling. Press with fingers or a fork to seal. Place about 2 inches apart on an ungreased baking sheet. Brush with the 1 tablespoon melted margarine or butter. Bake in a 375 degrees F oven for 11-13 minutes or until golden. Remove to wire rack. Serve warm. Makes 10 servings.