2-23 oz jars unsweetened, chunky apple sauce
½ cup brown sugar
2 pounds fully cooked Kielbasa cut into ½ inch slices
1 medium chopped onion. 

Sift the flour, sugar and spices together.  Mix with the sliced apples.  Place the mixture in a pie pan with prepared pie dough.  On top of the pie, place another dough layer, or develop a lattice pattern on top with the pie dough.  Brush the dough with a small amount of milk and sprinkle with sugar.  Bake in an oven at 350ºF for one hour. 

1 Large Sea Trout or Rock Fish, about 6 pounds
1 lemon
1 pinch paprika

Rub the fish inside and out with lemon.

Stuffing

1 lb well picked crab meat
¼ cup finely diced green peppers
1¼ tbsp mayonnaise
1 beaten egg
2 tbsp milk
1 tsp dry mustard 

Stuff the fish with stuffing mixture.  Rub with melted butter and sprinkle with paprika. 

Place fish on a well greased baking pan.  Place into a preheated oven at 400°F oven for 30 to 35 minutes or until the fish flakes easily with a fork. 

In a bowl sift together: 

1 cup of flour
1 tsp of salt
2 level tsp baking powder 

Add to the sifted mixture: 

2 tbsp shortening
¾ cup milk

1 bunch fresh broccoli, cut up with stems
½ cup minced onions
¼ cup raisins
8 slices crumbled, cooked bacon 

Mix above ingredients together. 

Add dressing.

1 cup mayonnaise
½ cup sugar
2 tbsp vinegar 

2 cups grilled and diced chicken
1 can string beans
1 can cream mushroom soup
2 cups milk
1 cup regular rice uncooked
1 small jar of mushrooms
1 cup grated sharp cheddar cheese
1 can French fried onions 

1 medium cabbage head
1 carrot 

Grate the carrot and cabbage and place to the side.

Dressing Mix

Corn Bread Stuffing for Thanksgiving

1 lb pork sausage
½ cup margarine
2 cups chopped onions
1½ cups chopped celery
3 cups soft white bread crumbs or ¾ loaf of bread
2 eggs
2½ tbsp sage
5 cups crumbled corn bread.  Note:  I use Jiffy Corn bread mix or two Washington 8 ounce boxes.

Pinch  Add salt and pepper to taste.

Crab Cakes

1 lb back fin Crab Meat
1 tsp Old Bay Seasoning
¼ tsp salt
1 tbsp mayonnaise
I tbsp Worcestershire Sauce
1 tbsp chopped parsley
1 tbsp baking powder
1 beaten egg
2 slices of white bread with crust removed.

Check the crab meat carefully for shells.  Place in a bowl.

Break bread in small pieces and moisten with milk and add to the crab meat.

Cranberry Salad

6 Oz raspberry Jell-O
1 medium can crushed pineapple
1 cup chopped celery
¾ cup chopped walnuts
1 can whole cranberry sauce

Cucumber Pickles 

14 medium cucumbers 

In the morning and in the evening, pour boiling water over 14 medium cucumbers.  Repeat this on the second day.  Be sure to keep the pot covered. On the third day, mix and bring to a boil the following: 

6 cups of white sugar
4 cups of apple cider vinegar
5 tsp of salt
2 tbsp of mixed pickle spices.

Cut the cucumbers in slices that you want.  After the above mixture boils for five minutes, the cucumbers can be added.  Bring the mixture with cucumbers to a boil once again.  With a steady boil, cook the cucumbers for 3 minutes.  Seal in pint canning jars. 

1 8 oz container of Cool Whip
1 Medium can crushed pineapple
1 Medium size cottage cheese
3 oz package Jell-O (dry) either red or green 

Mix all the ingredients together by hand and refrigerate until ready to use. 

1 package of dry yeast
1 cup warm water
¼ cup sugar
2 tbsp shortening (not oil)
½ tsp salt
1 egg
3 cups sifted flour 

Frozen Peanut Butter Pie

1 cup Powdered sugar
½ cup milk
½ cup peanut butter
4 oz cream cheese
8 oz Cool Whip
1 box Graham crackers
2 tbsp butter

Mix the sugar, milk, peanut butter and cream cheese.  Then fold in the Cool Whip. 

Prepare the Graham cracker crust by crumbing the cracker and mixing with melted butter.  Put the cracker mixture in a pie pan and cover with the peanut butter mixture.  Cover the pie with the remaining crackers.  Freeze the pie.

1 gallon of green tomatoes
6 onions
½ cup salt
1½ cup sugar
2 jalapeno peppers (use hot red pepper pods.)
1 tbsp ground mustard
1 tbsp mustard seed
1 tbsp celery seed
1 tbsp allspice
1 tbsp horseradish
1 tbsp whole ground pepper
4 cups of vinegar (I use apple cider vinegar.)

Slice the tomatoes and onions, sprinkle with the salt and cover with water.  Let the tomatoes stand overnight and then drain in the morning. 

Mix together: 

1 tbsp salt
2 tbsp sugar
3 tbsp shortening
Pour one cup warm water over the mixture.
One yeast cake
¼ cup warm water
1 cup milk
4 cups of sifted flour

Mix the yeast, milk, and water in a bowl.   Sift the flour into the mixture.  Put in a greased pan, let set and rise.  Work down and let rise again.  Then work down and put in tangles or rolls.  The tangles britches are created by rolling the dough out about ¼ inch thick and cut into rectangles approximately 1 ½ inch wide and 6 inches long.  Cut a slit along the length of the rectangles starting at 1 ½ inch to the end of the rectangle.  Braid the legs to make the tangles.

Bake the rolls at 375ºF for 20-25 minutes.  Cook the tangles in deep fat until they float.

Batter Ingredients:

3 cups un-sifted flour
2 cups white sugar
1 cup vegetable oil
4 unbeaten eggs
½ tsp salt
½ cup fresh orange juice
3½ tsp baking powder

Apple Mixture Ingredients:

5 large apples (peeled)
2 tsp cinnamon
½ cup sugar

Put the batter ingredients together in a large mixing bowl.  Beat until smooth.

To prepare the apple mixture, thinly slice the five large apples and place in a bowl.  Sprinkle the apples with the cinnamon and sugar.

Grease an angle food cake pan with butter or Crisco.  Put batter in the bottom of the pan and then add the apple mixture.  Repeat this three times for alternating layers of batter and apples.

1 15 oz can black eye peas
½ cup chopped celery
1 tbsp chopped onion
1 chopped ripe tomato with seeds removed
1 tbsp salad oil
1 tbsp vinegar
1 tbsp mayonnaise
½ tsp salt
¼ tsp cayenne pepper

Mix the salad dressing by blending together the salad oil, vinegar, mayonnaise, salt and cayenne pepper in a separate bowl.

Drain the peas and rinse with cold water.  Add to the peas the salad dressing, celery, and onion.  Only add the tomato after allowing the salad to chill several hours or overnight.  At serving time, add the seeded tomatoes.

This is really good and is great for the health conscious.

2 quarts of milk
5 eggs
2 cups of sugar

Beat the milk, eggs and sugar the night before and set in the refrigerator. In the morning before freezing, add:

4 cups fresh peaches, peeled and sliced
1 cup white sugar
1 tsp cinnamon
½ cup milk
2 tbsp cornstarch
1 egg
1 tsp vanilla

Mix the sugar, cinnamon, and corn starch with the milk.  Add the egg and vanilla and simmer slowly until the mixture thickens.  Pour the mixture over the peaches.  Put the peach mixture in two pie pans previously prepared with pie dough.  Place pie dough on the top of the pie and brush with milk and sprinkle with sugar. 

Pumpkin Bread

⅔ cup Crisco shortening
2⅓ cup sugar
4 eggs
1 pound can of Libby Pumpkin
⅔ cup water
3½ cups all purpose flour
1 cup chopped walnuts
1 cup raisins
2 tsp baking soda
1½ tsp salt
½ tsp baking powder
1 tsp cloves
1 tsp cinnamon

Sift together the dry ingredients; flour, baking powder, baking soda, salt, sugar, cloves, and cinnamon.  Set dry mixture to the side.

In a separate bowl mix together the cream shortening, eggs, pumpkin, and water.  After this is blended add the dry mixture.  Stir in the nuts and raisins.

Pour the mixture into two greased loaf pans. Bake in a preheated oven at 350°F for 60 to 65 minutes, or until a tooth pick comes out clean.

Let the baked loaves set in the pans for 25 minutes before placing them on a cooling rack.

1 cup cooked white rice
1 tbsp sugar
1 tbsp butter

Prepare one cup of cooked white rice.  After it is done, blend in the sugar and butter.

Separately combine the following:

1 tbsp cornstarch
1 sugar
2 cups milk
1 tsp vanilla
4 eggs

Beat this mixture until smooth.

Put the cooked rice in a glass baking dish and pour the mixture over the rice. 

Cook uncovered for 45 minutes at 375ºF.  Before pulling the rice pudding out of the oven, check for solidity. 

1½ lb Kielbasa
1 large can Lilly Sauerkraut
2 tbsp white sugar
1 tbsp brown sugar
1 tsp garlic salt
1 medium onion, chopped

Schlossnagle Drinking Custard or The Christmas Custard Drink

1 cup sugar
8 tbsp sugar for egg whites
4 eggs
1 quart milk
1 tsp vanilla

Mix one cup of sugar and the egg yolks together.  Add to half the milk and bring to a boil for one minute.  Slowly add the remainder of the milk while heating.  Take the mixture off the stove.

Beat the egg whites stiff with 2 tbsp of sugar to each egg white.  Roll gently (do not stir) the stiff egg whites into the heated mixture.  Cool the mixture on the back porch if it’s cold.  Let it cool over night.  In the morning after the mixture is cold, blend in the vanilla.

Strawberry Pie

1 cup sugar
1 cup water
4 tbsp cornstarch
1 quart fresh strawberries
1-3 oz package strawberry Jell-O
A few drops red food coloring
1 baked pie crust

Mix the sugar, water and cornstarch.  Boil until the mixture is thick.  Remove the mixture from the heat and add the dry Jell-O and stir until dissolved.  Add a few drops of red food coloring.

Sunshine Cake

1 box Orange Supreme Cake Mix (Duncan Hines)
1 can (11 ounces) Mandarin oranges with its juice
4 eggs
½ cup vegetable oil

Mix cake mix, oranges and juice, eggs and oil with an electric mixer.  Be sure to break up the orange slices.  Divide into 3 nine inch cake pans.  Cook at 350ºF for 20 minutes.  Cool and refrigerate the cakes out of the pans.

Icing:

1 can crushed pineapple (20 ounces) with juice
1 3 oz package instant vanilla pudding mix uncooked
1 8 oz container Cool Whip

1 head lettuce
4 tomatoes
2 green bell peppers
1 medium onion
1 bag of corn chips or Doritos
1 bottle of Catalina salad dressing
1½ lb hamburger

Crumble and cook the hamburger.  Drain off the grease and set aside.

Chop the lettuce and dice the tomatoes, peppers and onion.  Crush a bag of chips and add all ingredients above in a large bowl and mix with salad dressing.

4 medium sized apples
½ cup chopped celery
1 cup chopped walnuts
½ cup raisins
½ cup mayonnaise
1 tbsp sugar
1 tbsp lemon juice
1/8 tsp salt

Mix flour, baking soda, salt, baking powder, and cinnamon together.  Sift and set aside.

Mix eggs, oil, sugar, unpeeled grated zucchini and vanilla in a large bowl.  Stir in the flour mixture that was set aside.  Stir until the mixture is smooth.  Then stir in the raisins and nuts.

Put in 2 greased loaf pans.  Bake at 350°F for one hour.