• Mix flour and salt.
• Cut in shortening.
• Combine remaining ingredients and stir into shortening mixture.
• Let stand a few minutes.
• Roll dough on floured board to desired thickness.

• Layer meat and vegetables into 3-quart baking dish or two pastry-lined pie plates.
• Pour gravy over mixture or prepare thickened broth by melting 2 Tbsp.
• margarine.
• Stir in 2 Tbsp.
• flour, 1 tsp.
• salt, and ⅛ tsp.
• pepper.
• When blended, gradually add 2 cups beef broth and 1 cup milk.
• Bring to boil, stirring until thickened.
• Cover baking dish or pie plates with pie crust.
• Cut slits in crust to allow steam to escape.
• Bake at 425° for 35 minutes.
• Turn off oven but let pie sit in it for 10–15 minutes so that the flavors can blend.

• Cook potatoes and onion together until potatoes are tender.
• Separate sausage meat into small pieces and add to potato mixture.
• Stir and cook only until sausage loses its reddish color.
• Drain off excess liquid.
• Stuff mixture loosely into stomach and close all openings with skewers laced with string.
• Place in roast pan with ½ cup water.
• Place remaining mixture that will not fit in stomach in a buttered casserole.
• Cover roast pan containing the stomach and bake at 350° for 2–2½ hours.
• After first hour prick stomach with sharp fork.
• Place casserole of remaining mixture in oven, uncovered, and bake only for the last 40–45 minutes of baking time.
• Overstuffing the stomach may cause it to burst while baking, because the stomach shrinks considerably.

• Place the ham in a roaster, add ½ cup water and cover.
• Bake at 250° for 1–1½ hours.
• Add potatoes and green beans to roaster.
• Cover and return to oven for an additional hour of baking.
• This can also be cooked on top of the stove.
• Place the ham in a heavy kettle.
• Add 2 inches of water and cook slowly, covered, for 1½ hours.
• Add potatoes and green beans and continue cooking slowly for another hour, or until the meat is tender and the potatoes are soft.

Dressing 1

• Mix together dressing ingredients until smooth.
• Fold into shredded cabbage.
• Cool and serve.
• Makes 6 servings

Dressing 2

• Mix together until smooth.
• Fold into shredded cabbage.
• Cool and serve.

• Cook the chicken in two quarts water until it is partly tender.
• Then add the onion and potatoes and cook until they and the chicken are completely tender.
• Remove meat from bones and set aside.
• Bring broth to a boil.
• Drop pot pie squares into boiling broth and cook 20 minute or until tender.
• Return chicken to the broth and serve steaming hot.

Filling:

• Remove chicken from bones.
• Cut meat into bite-sized pieces.
• Set aside.
• Melt butter; stir in flour.
• Blend in chicken broth and milk, and cook until smooth and slightly thickened.
• Add chicken to gravy.
• Spread vegetables on bottom of greased baking pan.
• Pour chicken gravy over top.

Crust:

• Mix dry ingredients together.
• Cut in shortening until mixture resembles peas.
• Stir in milk and mix well.
• Add egg and blend.
• Roll out dough, then spread over chicken.
• Cut slits in dough to permit steam to escape.
• Bake at 425° for 20–30 minutes or until crust is brown.

• In A Food Processor, Process Half The Cookies Into Crumbs.
• Pour Onto A Plate And Set Aside.
• Process Remaining Cookies Into Crumbs.
• Add Cream Cheese, Frozen Concentrate, And Orange Zest.
• Pulse To Combine, Then Add Confectioners’ Sugar.
• Pulse Until The Mixture Comes Together Into A Dough.
• Spread Dough Onto A Plate And Freeze For 15 Minutes To Firm Up.
• For Each Truffle, Form A Ball With About 1 Tablespoon Cold Dough.
• Roll The Ball In Reserved Cookie Crumbs.
• Serve Immediately.
• Refrigerate Any Leftover Truffles For Up To 1 Week.

• Preheat Oven To 400°F.
• Grease A Rimmed Cookie Sheet With Nonstick Spray.
• In A Medium Saucepan, Combine 1 Cup Sugar, Corn Syrup, Cream Of Tartar, And Water.
• Place Over High Heat And Do Not Stir.
• Cook Until Mixture Reaches 230°F On A Candy Thermometer, Then Reduce Heat To Medium.
• Once Mixture Reaches 300°F, Stir Well, Then Allow It To Come To 330°F.
• Turn Off Heat And Add Cream And Salt.
• Mix Well, Return To Medium Heat, And Cook For Another 2 Minutes.
• Transfer Caramel Into A Heatproof Bowl And Allow It To Begin Cooling.
• On A Microwave-Safe Plate, Microwave Frozen Pretzels On High For 45 Seconds.
• Cut Each Pretzel Into 2″ Pieces.
• In A Medium Bowl, Toss Pretzel Pieces In Melted Butter To Coat.
• In A Medium Bowl, Combine Remaining ½ Cup Sugar With Cinnamon.
• Add Pretzel Pieces And Toss To Coat Them In The Cinnamon Sugar.
• Place On Prepared Baking Sheet And Bake For 7 Minutes.
• Serve With Caramel Dip.

• Preheat Oven To 400°F.
• Unwrap Piecrust And Set On The Stovetop To Begin To Defrost While Oven Preheats.
• Use A Fork To Poke Holes Around The Surface Of The Crust.
• Bake Crust Until Lightly Browned, About 10 Minutes.
• Remove From The Oven And Place In The Freezer For 6–7 Minutes To Cool Down.
• While Crust Is Baking, Prepare Filling By Combining Milk And Pudding Mix With An Electric Hand Mixer On Low Speed Until Completely Smooth, About 2 Minutes.
• Add Heavy Cream And Beat On High Speed Until Mixture Becomes Thick, About 2 Minutes.
• Spoon Filling Into Cooled Piecrust, Top With A Dollop Of Whipped Cream, And Serve.