Ingredients

Directions

1. Grease 9″x13″ baking dish. Preheat oven to 350°F.
2. In a large bowl combine soups, sour cream, cheese, onions, garlic salt, seasoned salt, & the ½ cup melted butter or margarine. Gently fold in hash browns, then gently fold in diced potatoes.
3. Pour mixture into pan. Combine crushed corn flakes & the 2 tbsp melted butter or margarine.  Sprinkle on top of potato mixture in baking dish.
4. Bake for 30-45 minutes.

Chef’s Note: Frozen potatoes are a necessity for the baking times to be right.  I actually use dry onion flakes reconstituted instead of fresh onion.  You can also substitute the corn flakes for crushed Ritz crackers or potato chips.  This recipe can be doubled for a larger party, but remember to adjust the baking times to suit the larger volume.

Ingredients

Directions

1. Place squash cubes & 1 tbsp of butter into a skillet over medium heat. Stir occasionally until cooked through (roughly 10 minutes) then remove from heat & set aside.

2. Melt remaining butter in a saucepan over medium-high heat. Add onion & garlic; cook & stir for 2 minutes until they begin to soften, then stir in the rice. Continue cooking & stirring until the rice is glossy from the butter, & the onion begins to brown on the edges, about 5 minutes more.

3. Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in 1/3 of the hot vegetable stock; reduce heat to medium. Cook & stir until the stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining stock, & continue stirring until it has been absorbed.

4. Finally, pour in the remaining stock & butternut squash, & continue stirring until the risotto is creamy. Stir in the Parmesan cheese, & season to taste with salt & pepper. Finally top each individual serving with Pecorino Romano cheese.

Ingredients

Directions

All of the above ingredients are to taste.  Wrap all the ingredients into tin foil.  Bake at 356° F.

Chef’s Note: White rice goes well as a side dish.

Chop each ingredient with a food processor, being careful not to chop too finely or chop by hand.  Mix all ingredients together.  Test for degree of “hotness” by adding chopped jalapenos one at a time.  Pack in hot, clean canning jars; seal & water bathe can for 25 minutes for pints & 30 minutes for quarts.

Chef’s Note: Use real apple cider vinegar – the flavored stuff is not the same.  Make sure to have plenty of tortilla chips on hand, as the salsa is even better fresh than canned!  Wear rubber gloves when handling the peppers.

Barbecue Sauce

Combine & bring to a boil.

Place ribs on a flat pan.  Sprinkle ribs with garlic powder.  Arrange onion & lemon slices on top.  Bake, uncovered, in oven at 450°F for 30 minutes.  Drain.  While ribs are baking, make the sauce.  Place ribs, onions, & lemon in heavy baking dish or pan with lid.  Pour hot barbecue sauce over ribs.  Cover and bake in 325°F oven for 1½ hours.

Dredge pieces of chicken with flour.  Heat oil in large skillet.  Brown chicken on all sides in oil.  Add remaining ingredients.  Cover; simmer 1 hour or until tender.  Serve with hot cooked spaghetti & grated Parmesan cheese.

In a heavy saucepan with cover, melt Crisco (or heat oil). Dredge beef or lamb meat & brown in hot oil over medium-high heat. Reduce heat. Add onions & garlic. Cook for 5 minutes. Add bouillon, bay leaf, thyme, salt, & pepper. cover & simmer for 1½ hours. Add potatoes & carrots. Cover & simmer for 30 more minutes or until meat & vegetables are tender. Stir in vinegar. Add more salt & pepper as needed.

Grind or chop finely the zucchini, onions, red & green peppers.  Add salt.  Let stand in a covered bowl overnight.  After letting stand, drain & rinse in cold water.  Drain again.  Add remainder of ingredients.  Cook 30 minutes until hot & lightly bubbling, stirring often.

To seal in jars, place mixture into scalding pint jars.  Close with hot seals & place, upside down, on a clean town until cool.

Chef’s Note: This is better than pickle relish.

Submitted by Nithya

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1. Make sure your potatoes are washed & diced.  Leave the skin on.
2. Put the potatoes in a pot of water, approximately 3 qts, with 1 tbsp of kosher salt on the stove.  Turn hear on high & bring to a boil until potatoes are fork tender.
3. Dice the onion & bell pepper.  In a cast iron skillet, render the bacon with the onions & peppers on medium heat.
4. Strain potatoes & throw into the cast iron skillet with the peppers & onions & a pat of butter.
5. Really mash down with the weight of another skillet, & set on medium-medium low heat until you finish cooling the rest of your breakfast, about 5-10 minutes.  The bottom should form a nice crust on it.
6. Salt & pepper to taste.  Add a dash of hot sauce if you like.