Ingredients

4 quarts unsweetened applesauce
7 cups granulated sugar
1-1/3 cups brown sugar
5-1/3 tablespoons cider vinegar
5-1/3 tablespoons lemon juice
2 teaspoons cinnamon
2 teaspoons allspice
1 teaspoons ground cloves

Directions

Combine all ingredients in a slow cooker, crock pot or roasting pan.

Cover and cook for 3 hours, stirring occasionally.

Remove lid and continue cooking until excess liquid cooks away (turn to low as necessary). This takes about 5-8 hours in a slow cooker or about 3-5 hours in the oven.

Seal the mixture in hot jars and process in a hot water bath for 10 minutes.

Makes approximately 8-10 pints

Originally posted 2009-02-07 15:38:45. Republished by Old Post Promoter

Ingredients

15 1/2 ounces canned Alaska salmon
1/3 cup cream cheese  (plain nonfat yogurt is a good non-fat substitute)
1/3 cup chopped green onions or chives
1/3 cup dill pickle relish
1 tablespoon lemon juice
1/2 teaspoon of tarragon
Salt, paprika  and black pepper, to taste

Directions

Drain and flake salmon.

Stir in remaining ingredients. I generally find that it is better to mix the cream cheese, lemon juice and fish together first and then add the pickles and onions followed by the spices to taste.

Serve on a bed of lettuce or spread it on fresh baked rolls or bread.

Originally posted 2009-02-08 15:41:16. Republished by Old Post Promoter

Ingredients

1 cup packaged dried wagon wheel or elbow macaroni
1-1/2 cups cubed fully cooked ham (8 ounces)
4 ounces Monterrey Jack or Cheddar Cheese, cut into cubes (1 cup)
1 cup frozen peas
1 stalk celery, thinly sliced (1/2 cup)
1/4 cup finely chopped onion
2 tablespoons diced pimiento
1/2 cup mayonnaise or salad dressing
1/4 cup sweet pickle relish or chopped sweet pickle
1 to 2 tablespoons milk (optional)
Dash pepper
8 cherry tomatoes, halved
Fresh parsley sprig (optional)

Directions

Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.
In a large mixing bowl combine pasta, ham, cheese, peas, celery, onion, and pimiento. Toss
gently to mix.

For dressing, in a small mixing bowl stir together mayonnaise or salad dressing, pickle relish or
chopped pickle, milk, and pepper. Pour dressing over pasta mixture. Toss to coat. Cover and chill
for 4 to 24 hours.

Just before serving, stir in milk, if necessary. Spoon pasta mixture into a serving bowl.

Arrange cherry tomato halves around the edge of bowl. If desired, garnish with parsley. Makes 4
main-dish servings.

Originally posted 2009-02-06 22:50:18. Republished by Old Post Promoter

Ingredients

3/4 cup packed brown sugar
3/4 cup butter or margarine — softened
1/4 teaspoon maple extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped pecans

Directions

Beat brown sugar, butter and maple extract in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt. Stir in pecans. Shape into roll, 12 inches long. Wrap and refrigerate about 2 hours or until firm.

Heat oven to 375º. Cut roll into 1/4-inch slices. Place 2 inches apart on ungreased cookie sheet. I prefer cooking them on parchment paper for easy removal and fast clean-up. Bake 8 to 10 minutes or until edges are golden brown. Remove from cookie sheet to a wire cooling rack.

Originally posted 2009-02-08 16:31:18. Republished by Old Post Promoter

Ingredients

2 lb halibut steak
2 cups fresh diced tomatoes
1 sliced onion
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
2 thin slices bacon
1 Tablespoon flour

Directions

Heat the tomatoes, onion, and bay leaf in water.

Add the salt and pepper and cook for a few minutes.

Cut the bacon into small squares, lay it out in a pan and stir in the flour.

Pour this into the warm tomato  mixture and remove the bay leaf.

Cook until the mixture thickens.

Place the halibut steaks into a baking dish and pour the sauce over them.

Then bake at 300ºF for about 45 minutes.

Originally posted 2009-02-07 15:55:23. Republished by Old Post Promoter

Ingredients:

1 cup chopped onion
1/2 of a 12-ounce can (3/4 cup) beer
3/4 cup chili sauce
1/4 cup parsley
3 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
3  T-bone steaks, cut 1 inch thick (about 1 pound each)
1 to 1-1/2 teaspoons cracked black pepper

Directions:

1. In a large glass baking dish combine onion, beer, chili sauce, parsley, mustard, Worcestershire sauce, brown sugar, paprika, and the 1/2 teaspoon pepper. Place steaks in marinade. Cover and refrigerate 4 to 6 hours or overnight, turning steaks over occasionally.

2. Remove steaks from marinade; discard marinade. Sprinkle both sides of steaks with the
cracked black pepper.

3. Grill steaks on an uncovered grill directly over medium-hot coals. Turn and grill to desired doneness, allowing 7 to 10 minutes for medium (160 degrees F), less for rare and more for well done.

Originally posted 2009-02-06 23:10:32. Republished by Old Post Promoter

Ingredients

2 cups rice
¼ cup butter or margarine
2 teaspoons salt
2 large avocados
2 cloves garlic, peeled and minced
4 tablespoons tomato sauce
1/2 teaspoon of Tabasco or other pepper sauce

Directions

Cook rice in butter or margarine 2 minutes. Add salt and water. Cover and cook over medium heat about 10 minutes until water is absorbed. Uncover and shake over low heat until dry.

Peel and pit avocado. Mash. Add garlic, catsup and Tabasco. Serve on top of hot rice.

Originally posted 2009-02-25 02:12:36. Republished by Old Post Promoter

Ingredients

4 medium zucchini, halved lengthwise
1 lb. ground turkey
1/4 cup onion, chopped
1 garlic clove, minced
1 tablespoon margarine
1 tomato, chopped
1 tablespoon chopped parsley or chives
1/2 teaspoon salt
1/4 teaspoon basil
1/8 teaspoon pepper
1/2 cup  Grapenuts cereal
1 (8 oz.) container plain low-fat yogurt (your favorite cheese could be used instead if you don’t mind the extra fat)

Directions

Remove pulp from zucchini; chop and set aside. Parboil zucchini shells in boiling water to cover for 1 minute. Drain and place in shallow baking dish. Saute turkey, onion, and garlic in margarine in skillet for 2 minutes.  You can use a nonfat cooking spray to reduce fat even further. Add chopped zucchini pulp, tomato, parsley, salt, basil, and pepper.

Saute for about 5 minutes longer or until zucchini is tender. Add the cereal and 1/2 cup of the yogurt. Spoon into shells. Bake at 350 degrees for 10 to 15 minutes or until shells are tender. Serve with remaining yogurt. Sprinkle with additional chopped parsley or chives, if desired.

Originally posted 2009-02-08 16:19:03. Republished by Old Post Promoter

Ingredients

1 pound bulk pork sausage
1 loaf French bread
3 eggs
1 cup milk
12 ounces extra sharp Cheddar cheese, shredded

Directions

Cook sausage in a skillet until done and then drain off the fat.

Slice top off French bread lengthwise.

Hollow out bottom of loaf and break into small pieces and toast to make about 3 cups bread crumbs.

Beat eggs until foamy; add milk, 1/2 of the Cheddar cheese, the sausage and bread crumbs. Mix well.

Fill bottom of bread loaf with mixture. Sprinkle remaining cheeses over the top of  mixture. Pack well. Cover with bread top and wrap in foil.

Bake at 300 degrees F for 30 minutes or until cheeses melt and seals the loaf together.

To serve, cut into slices.

Originally posted 2009-02-10 02:43:47. Republished by Old Post Promoter

Ingredients

2 1/2 pounds of pork loin roast
1 medium red onion
4 carrots
6 medium redskin potatoes
1 stalk of celery
1/2 cup of flour
1/4 cup of butter
2 tablespoons of oil
2 teaspoons of salt, divided
1 teaspoon of black pepper, divided

Directions

Rub 1 teaspoon of the salt and 1/2 teaspoon of the black pepper on the roast and dredge the roast in the flour.

Brown the roast on all sides in butter and oil in a deep, large cast iron skillet.

Remove the roast from the skillet and drain.

Slice the onion and cook it in the skillet with the drippings until tender and place the roast over the onions.

Slice the carrots, potatoes and celery into small chunks and then add them to the skillet.

Sprinkle the remaining salt and pepper over the vegetables.

Cover the skillet and bake at 350 degrees for about 1 1/2 hours.

Originally posted 2009-02-25 02:35:15. Republished by Old Post Promoter