• Butter or grease a 9 × 9-inch baking dish and place the Tater Tots over the bottom.
• Next, add the Velveeta cheese.
• Whisk together the eggs and milk and season with salt and pepper.
• Pour milk mixture over the Tater Tots and bake at 350° for 45 minutes.
• Remove from the oven and sprinkle the ham over the top; return to the oven for another 15 minutes or until eggs are completely set.

• Combine dry ingredients in a large mixing bowl.
• Blend liquid ingredients and then add to the large bowl and mix thoroughly.
• Spread out on 2 greased cookie sheets or jelly roll pans and bake at 250° for 1 hour, stirring occasionally, or until dry and golden.
• Store in an airtight container after completely cooled.
• You can also add nuts, sunflower seeds, or raisins, if desired.
• Also, I often omit the wheat germ, increase the flour a wee bit, and call it good.
• We never seem to miss it.

• In a large bowl, combine all ingredients and mix well.
• Pour out onto an oiled 12 × 16-inch low-sided baking pan (jelly roll pans work well) and spread evenly with a spatula.
• Bake in a preheated 350° oven for 20 minutes or until the batter is firm and has begun to shrink away slightly from the sides of the pan.
• With a spatula, completely loosen the hot “cake” and allow to cool on a rack for several hours.
• Preheat oven to 275°.
• Break “cake” into chunks and pass them through a coarse-bladed meat grinder or push through a food screen or colander that has ¼-inch grids.
• Divide crumbs between two 12 × 16-inch baking pans.
• Bake for 30 minutes, stirring every 10 minutes.
• Let cool completely and store in airtight containers.
• Serve as a cold cereal with milk, or sprinkle on top of yogurt, ice cream, or when baking a fruit crisp, etc.

• In a large mixing bowl, beat the egg yolks until very light.
• Add the milk and flour gradually, mixing well after each addition.
• Mix until the batter is smooth.
• In another large bowl, beat the egg whites until they are stiff.
• Fold the whites gently into the batter.
• Drop by large spoonfuls on a hot greased griddle or fry pan, turning once.
• Serve hot, sprinkled with powdered sugar or spread with jam.

• In a medium-sized bowl, mix together the flour, baking powder, sugar, and salt.
• Add the milk and egg and beat batter until smooth.
• Peel and core apples and slice into rings about ¼-inch thick.
• Melt shortening in a heavy-duty deep-sided skillet (cast iron works well); you want the melted shortening to be about ½-inch deep.
• Dip apple rings in batter and drop into the skillet.
• Fry until golden brown, turning once so both sides are cooked.
• Drain fritters on paper towels and then sprinkle liberally with cinnamon sugar.

• Preheat oven to 475°.
• In a large bowl, beat eggs; add sugar, salt, and vanilla and mix thoroughly.
• Slowly pour in the scalded milk while stirring, and then immediately pour custard into pie crust.
• Place pie in the oven and immediately reduce heat to 425°.
• Bake for 35 minutes, or until a knife inserted halfway between the center of pie and edge comes out clean.

Classic.

• I love to put sweetened whipped cream on top, but it’s just as good plain and slightly warm.

• Preheat oven to 375°.
• Mix together the flour, brown sugar, and baking soda.
• Cut in the shortening and blend well.
• Add the buttermilk or sour cream and rub mixture until coarse crumbs form.
• Place crumbs into the pie shell.
• Bake for 40 minutes or until done.
• This is an old-time recipe with only a few ingredients.
• But it really hits the spot when you have a sweet tooth that needs attention!

• Cook onion in bacon drippings until the onion is golden in color.
• Add the flour and stir constantly for 30 seconds.
• Add the tomato juice or tomatoes and liquid in a steady stream, stirring constantly.
• Next add the milk or half and half and brown sugar and continue to stir until mixture thickens.
• Salt and pepper to taste.

• Mix together all ingredients and bring to a boil, stirring constantly.
• Cover and simmer on very low heat for 20 minutes. (If the heat is turned up too high the cornmeal will stick to the bottom of the pot and burn. )
• You can serve it up into bowls at this point and eat it like a porridge or put it in a loaf pan and set in the refrigerator until chilled.
• Then cut it in slices and fry in bacon drippings or oil until golden on each side.

• In a large mixing bowl, combine flour, sugar, and salt.
• Add butter and shortening and mix until mixture resembles coarse crumbles.
• (Use a pastry blender, two forks or knives, or your hands—but if using your hands, work fast so the butter doesn’t begin )softening.
• Add buttermilk and mix with a fork until clumps form.
• Press together to form a ball.
• Divide in half and re-form dough into two smaller balls.
• Wrap each ball of dough in plastic wrap and refrigerate for 1 hour before rolling out and making crust.
• (If dough is tightly wrapped, it can stay fresh in your refrigerator for up to a week. )
• Bake pie crust in preheated 425° oven for 12-15 minutes or until golden.