8 cups sliced apples
6 tablespoons butter cut into pats
1 teaspoon cinnamon
2 cups flour
½ teaspoon baking powder
2 cups oatmeal
½ teaspoon salt
2 cups brown sugar
¾ cup butter
½ teaspoon baking soda
2 cups whole pecans
8 cups sliced apples
6 tablespoons butter cut into pats
1 teaspoon cinnamon
2 cups flour
½ teaspoon baking powder
2 cups oatmeal
½ teaspoon salt
2 cups brown sugar
¾ cup butter
½ teaspoon baking soda
2 cups whole pecans
2 large cans sliced peaches
Brown sugar
Cinnamon
1 box Bisquick baking mix
Milk
Butter
1 large can cherry pie filling
1 box yellow or white cake mix (we like chocolate cake mix)
1 can Sprite or 7-Up
1 can Raspberry pie filling
1 can peaches, drained
1 White cake mix, dry
1 can cream soda
1 fryer chicken, cut up
4 tablespoons oil, divided
Potatoes, 1 inch slices
Carrots, sliced in 1 inch slices
1 cup water
1 package Lipton onion soup mix.
1 pound lasagna noodles
2 pounds mozzarella cheese
3 to 4 onions, chopped
2 (8 ounce) cans tomato sauce
2 teaspoons minced garlic
1 (46 ounce) can tomato juice
2 pounds ground beef
Parmesan cheese
3 tablespoons Italian seasoning
1 pound lean ground beef
¾ cu dry bread crumbs
½ cup milk
½ cup chopped onions
1 teaspoon salt
½ teaspoon pepper
½ teaspoon oregano
2 egg whites
1 bottle of your favorite Barbecue Sauce
1 bone-in ham, fat removed
1 teaspoon cloves
1 teaspoon ginger
1 cup honey
1 teaspoon nutmeg
1 teaspoon dry mustard
Place ham in oven with small amount of water; add water as needed. Mix honey with spices. Bake at 350*F (10 to 12 coals under, 18 to 22 on lid; more for 14 inch oven). Add coals as needed. Drizzle honey over ham at intervals as it bakes.
1½ to 2 pounds coarse ground lean pork
1 to 2 jalapeno peppers, minced
1 tablespoon fish sauce
2 tablespoons snipped fresh cilantro
4 cloves garlic, finely chopped
3 tablespoons sugar
½ chopped dry roasted peanuts 1 can pineapple rings
6 pork chops
2 teaspoons seasoned salt
1 egg, beaten
¼ cup water
1 can crushed corn flakes
½ teaspoon seasoned pepper
1/3 cup milk
6 pork chops
3 tablespoons cornstarch
1 medium onion, chopped
1 teaspoon instant bouillon
2 carrots, thin sliced
½ cup lemon juice ½ cup brown sugar
2 tablespoons soy sauce
1 (20 ounce) can pineapple chunks
1 green pepper, cut into strips
2 pounds pork or chicken, chopped
3 cups chopped celery
½ pound sliced mushrooms
1 green pepper, diced
1 can sliced bamboo shoots
1 cup water
2 onions, chopped
1 pound bean sprouts
½ pound snow peas
1 can sliced water chestnuts
1 tablespoon cornstarch
1 bouillon cube
4 to 5 pounds boneless pork spareribs
1 cup ketchup
½ cup brown sugar
2 tablespoons soy sauce
1 tablespoon soy sauce
1 tablespoon dry mustard
½ teaspoon garlic powder
1 teaspoon
1 medium onion, chopped
1 green pepper, chopped
1 tablespoon Worcestershire sauce
2 tablespoons cider vinegar
1 teaspoon Liquid Smoke
2 cup sifted flour
4 teaspoon baking powder
1 teaspoon salt
2 cup milk
4 eggs, separated
1 cup melted butter, regular margarine or salad oil
Combine milk and egg yolks. Beat egg whites until stiff. Add milk-egg yolk mixture to dry ingredients; beat with electric mixer at high speed, or with rotary beater, just enough to moisten dry ingredients. Stir in slightly cooled butter. Fold in egg whites, leaving little fluffs of them showing in butter. Pour batter from pitcher onto center of waffle iron until it spreads about 1” from edge. Close lid and do not open during baking. Bake until steaming stops or signal light shows waffle is done.
This was a favorite of my kids growing up. Aunt Pauline gave me the recipe and it took off from there. They make it for their kids now.
1 cup flour
1 cup sugar
6 eggs
1 teaspoon baking powder
1 cup milk