• In a large bowl and using your fingers, mix together all ingredients, reserving ½ cup catsup for the top.
• Form meat into two loaves and put them in loaf pans.
• Spread the remaining catsup over the tops and bake at 350° for 1 hour and 15 minutes or until done.

• Mix together all ingredients until well blended and batter is smooth, although there will still be small lumps of cottage cheese.
• Fry on lightly greased griddle or frying pan; leave plenty of room between pancakes for turning…and turn quick because the batter is thin, but you’ll soon get the hang of it.
• If you’ve ever eaten cheese blintzes or crepes, these pancakes will prove reminiscent.
• Not really a pancake, per se, these delicate pancakes make for an excellent light brunch or lunch when paired with a tossed green salad or fruit.
• Or try them rolled around a bit of blackberry jam and then sprinkled with powdered sugar.
• I make these for breakfast, lunch, and sometimes even dinner because they’re just that good!

• Pour the milk into a large, nonreactive pot (such as stainless steel) and slowly heat the milk to 180-190° F.
• (No need to stir.
• ) When the milk has reached the proper temperature, remove from the heat and add the vinegar.
• Stir to mix and then let the mixture set for about 30 minutes or until the curds and whey completely separate.
• Pour the curds and whey into a colander that has been lined with a double thickness of cheesecloth.
• Allow the whey to drain completely, about 15 minutes.
• Wrap the cheesecloth around the curds and rinse with cool tap water for several minutes, gently kneading the curds as you rinse.
• Drain again and then place the curds in a bowl.
• Add some cream or half and half and salt to taste.
• Note: You can use the whey to replace milk or water (there will be a lot!
• ) in many recipes, such as biscuits, bread, cornbread, cooked oatmeal, and even smoothies.
• But remember that the whey from this recipe is acidic from use of the vinegar, so it will add a tangy taste to your food.

• In a bowl, mix together the mayonnaise, salt, garlic salt, and rosemary.
• Brush pieces of chicken with the mayonnaise mixture and then roll them in the crushed cornflakes.
• Place the chicken, skin side up, in a lightly greased baking pan; don’t crowd the pieces.
• Bake uncovered in a 350° oven for 1 hour or until all chicken pieces are thoroughly cooked.
• I’ve used this recipe with boneless, skinless chicken breasts with great success, although I reduce the bake time by about 20 minutes.
• How long you bake the chicken is contingent upon the size of the individual pieces.

Prepare Cinnamon Nut Topping:

• In a small mixing bowl, mix together the brown sugar, chopped nuts, flour, and cinnamon; add butter and mix together until mixture resembles coarse crumbs; set aside for now.

Prepare Coffee Cake:

• In a large mixing bowl, stir together flour, sugar, baking powder, and salt.
• Pour milk into another bowl; stir in egg and melted butter.
• Pour all at once into the flour mixture and stir just until mixed.
• Pour batter into a greased 8 × 8-inch baking dish.
• Sprinkle the Cinnamon Nut Topping over the top of the batter and bake at 375° for 20-25 minutes or until baked through.
• This is a rather plain Jane coffee cake, but it’s so good that you’ll turn to this recipe again and again.
• It’s also excellent without nuts.

• In a small bowl, mix together the cocoa powder and salt; set aside.
• In a 3- or 4-quart pot, mix together the water and sugar.
• Turn heat to medium and heat to boiling, whisking constantly.
• Once the sugar water is boiling, add the remainder of the ingredients, whisking constantly.
• Note that when the cocoa powder is added, the mixture will bubble up in the pot.
• Lower the heat and continue to whisk and cook the sauce for about 15 minutes; the liquid will be reduced and the sauce will thicken slightly.
• Cool and use it over ice cream, fruit, cake, or mixed with milk for chocolate milk or hot chocolate.
• You can also water-bath can the chocolate sauce.
• Use half-pint or 4-ounce canning jars and process for 15 minutes.

• In a large mixing bowl, beat together the butter and sugars.
• Add eggs one at a time, beating well after each addition.
• Stir in vanilla.
• In another, smaller bowl, combine flour, baking soda, salt, and spices.
• Add to the creamed mixture and stir well.
• Add oats and mix well again.
• Cover bowl and chill for at least an hour.
• Roll dough into balls and roll the balls in granulated sugar.
• Place dough balls 2 inches apart on greased cookie sheet.
• Flatten slightly.
• Instead of rolling the dough balls in sugar, you can place them on the greased cookie sheet and then dip a fork into the sugar and flatten cookies slightly, running the fork across the tops to release the sugar.
• Bake at 375° for 8-10 minutes.

• Preheat oven to 250°.
• Butter or spray with oil a very large mixing bowl and two rimmed large jelly-roll pans.
• Place the popped corn and peanuts into the greased mixing bowl and set aside for now.
• In a medium saucepan combine the butter, brown sugar, corn syrup, and salt.
• Bring to a boil over medium heat, stirring constantly.
• Lower heat and let the mixture boil for 5 minutes without stirring.
• Remove saucepan from heat and stir in the baking soda.
• When you add the baking soda, the syrup will froth and grow for a few moments so don’t be concerned when your syrup temporarily acts like a mini volcano.
• Gradually pour the syrup over the popped corn, mixing well to coat all the kernels.
• (I use a very large wooden spoon and it seems to work well.)
• Spread the caramel corn evenly into the two prepared jelly-roll pans.
• Bake the caramel corn for up to an hour, stirring every 15 minutes.
• Or don’t bake at all and dig right in!

• Cook the vegetables and seasonings in just enough water to cover; add a bit more water if necessary while cooking to keep them covered.
• When the vegetables are cooked tender, add the scalded milk and butter and heat thoroughly, but don’t boil.

• In a large saucepan, combine ½ cup of the sugar, 3 T.
• of the cornstarch, and the cinnamon.
• Stir in blueberries and orange juice.
• Bring to a boil over medium heat and cook, stirring until thickened (about 2 minutes).
• Remove from heat and set aside.
• In another large saucepan, mix together ½ cup of the sugar, 2 T.
• of the cornstarch, and salt.
• Stir in milk until smooth.
• Cook over medium heat, stirring constantly, until thickened; continue to cook, all the while stirring, for 2 minutes more.
• Remove from heat, cover, and set aside.
• Separate eggs and set whites aside for now.
• Stir in a small amount of the hot custard mixture into the egg yolks.
• Stirring constantly, slowly add the egg yolk mixture to the saucepan containing the custard.
• Bring to a simmer and cook, stirring, for 2 minutes longer.
• Remove from heat, cover, and set aside.
• Pour blueberry mixture into the unbaked pie shell.
• Top with custard mixture.
• For the meringue topping: In a large mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
• Gradually add sugar, 1 tablespoon at a time, beating well after each addition.
• When done, the meringue will appear glossy and somewhat stiff and peaks will form when beaters are raised.
• Spread meringue over the custard and pull up into points with a spoon; be careful to bring the meringue to the edges of the crust to seal.
• Bake at 350° for 12-15 minutes or until meringue is a light golden brown.
• (Watch carefully because the meringue can quickly go from perfect to dark.
• )