Cookbook for my kids and family.

This is for my two kids, Sara, and Robert. I hope they enjoy the cookbook, I took time to write up for them.


Broccoli−Cheese Soup
1 1/2 pounds broccoli, fresh
2 cups water
3/4 teaspoon salt
1/2 cup cornstarch, mixed with 1 cup cold water
1 pint half and half
1 pound Velveeta
1/2 teaspoon pepper
Steam or boil broccoli until tender.
Place half−and−half and 2 cups water in top of double boiler.
Add cheese, salt and pepper. Heat until cheese is melted.
Add broccoli. Mix cornstarch and water in small bowl.
Stir into cheese mixture in double boiler and heat over
simmering water until soup thickens.

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Caramels
4 cups sugar
2 cups light corn syrup
14 ounce can sweetened condensed milk
1 1/2 cups milk
1 cup whipping cream
1 cup butter
2 teas. vanilla
2 cups chopped walnuts or pecans
Lightly grease a 9" by 13" baking pan. In a large sauce pan, combine
sugar, corn syrup, condensed milk, milk, cream and butter. Place over
medium heat and stir occasionally with a wooden spoon until it comes
to a boil. Attach a candy thermometer and continuously stir until
temperature reaches 240F. Remove immediately and stir in vanilla and
nuts. Pour into baking pan and allow to cool completely before cutting.
Cut into desired serving pieces. They can also be dipped in chocolate
that has been melted in a double boiler. Dip one at a time and allow
chocolate to harden.
Caramels 165
~~~~~~~~~~~~~~~~~~~~~~~

Buttermilk Biscuits
4 cups self−rising flour
1 tbs. sugar
1 tbs. baking powder
2 cups buttermilk
2/3 c. shortening
Mix together, but do not knead. Roll out to 1" thick.
Cut and brush tops with additional buttermilk.
Place on greased cookie sheet.
Bake at 400 degrees for 15 minutes.
~~~~~~~~~~~~~~~~~

Ranch Dressing
15 Saltines
2 cups Dry minced parsley flakes
1/2 cup Dry minced onion
2 tablespoons Dry dill weed
1/4 cup Onion salt
1/4 cup Garlic salt
1/4 cup Onion powder
1/4 cup Garlic powder
Salad Dressing:
1 tablespoon Mix
1 cup Mayonnaise
1 cup Buttermilk
Put crackers through blender on high speed until powdered. Add
parsley, minced onions, and dill weed. Blend again until
powdered. Dump into bowl. Stir in onion salt, garlic salt, onion
powder, and garlic powder. Put into container with tight−fitting
lid.
Store dry mix at room temperature for 1 year. Makes 42 1
tablespoon servings. To use mix−−Combine mix, mayonnaise,
and buttermilk.
Yield: 1 pint.
~~~~~~~~~~~~~~~
Italian Sausage
6 pounds meat (5 pork, 1 beef)
4 teaspoons of salt
1/2 oz fennel seed (or to taste)
1/2 oz crushed red pepper (or to taste)
1 Tablespoon Paprika
1/2 cup water
Remove the pork from the bone and cut into 1 inch cubes.
Cut beef into cubes. Toss meat with seasonings and 1/2 cup
water. Store in refrigerator over night and grind the next day.
Grind the meat twice with a course blade and make it into large
patties (1/2 cup measure of sausage), freeze them between
double layer sheets of wax paper on a cookie sheet and then
put them in plastic bags.
Make hot sausage sandwiches with fried onions and green
peppers on a hoagie bun. Grill sausage either in a frying pan,
or barbecue.
~~~~~~~~~~~~~~~~
Honey Mustard
1/2 cup Honey
1/2 cup Dark vinegar
1/2 cup Dark brown sugar, packed
2 eggs
2 tablespoons flour
2 tablespoons prepared French's yellow mustard
1/2 cup Jack Daniel's whiskey
9 ounce bottle Kraft's horseradish (cream)
Put honey, vinegar, sugar, eggs and flour into blender a few seconds to
blend at high speed until smooth. Transfer to a 2−quart saucepan. Cook on
medium high whipping briskly with whisk to prevent it from sticking to
bottom of pan. It will thicken just as it comes to a boil. Quickly add
mustard and whiskey. Continue to cook and stir briskly only 1/2 minute.
Remove from heat. Add the horseradish. Beat well. Cool completely. Bottle
and cap tightly.
~~~~~~~~~~~~~~~~~~~~~~~~~

BBQ Sauce
2 cups water
3/4 cup light corn syrup
1/2 cup tomato paste
1/2 cup white vinegar
3 Tbls. molasses
3 Tbls. brown sugar
1 teas. liquid smoke
1/2 teas. salt
1/4 teas. onion powder
1/4 teas. black pepper
1/8 teas. garlic powder
Combine all ingredients in a sauce pan and mix well.
Over medium−high heat, bring just to a boil; lower heat
and simmer for 1 hour, stirring occasionally, or use a
double boiler for 2 hours.
~~~~~~~~~~~~~~~~~~~~~~~~~


Lasagna
Alfredo Sauce:
1/2 lb. sweet or salted butter
12 oz. heavy cream
Fresh ground white pepper
1 1/2 cups fresh Parmesan, grated
Ricotta Cheese Mix:
1 pint Ricotta cheese
2 oz. Romano, grated
3 oz. Mozzarella, shredded
2 tbls. green onions, sliced
2 teas. fresh parsley, chopped
1/2 teas. salt
1/8 teas. black pepper
1/4 teas. dried basil
1/4 teas. dried oregano
1 1/4 cups Alfredo sauce, cooled
Vegetable Mix:
4 cups broccoli florets
2 cups carrots, sliced 1/4"
4 cups fresh mushrooms, sliced 1/4"
2 cups red bell peppers, diced
1 cup green bell pepper, diced
1 cup yellow onion, diced
2 cups zucchini, sliced
Lasagna noodles
18 slices Mozzarella cheese, 1/2 oz. each
Lay out enough dry lasagna strips in a 9x13 pan to
ensure you have enough to make 3 full layers, with
very little overlap on each layer. Remove the dry
strips and cook according to package instructions until
barely "al dente" and drain.
ALFREDO SAUCE: Heat water to a boil in the bottom of
a double boiler. Add butter, cream and pepper to the
top pot and heat until butter is completely melted,
then stir in Parmesan until melted and blended.
Remove top pot and set aside to cool. Divide the sauce into 2 equal portions. Refrigerate 1 portion for
use later.
RICOTTA CHEESE MIX: Combine all ingredients in a
bowl and blend thoroughly with a rubber spatula. Set
aside at room temp.
VEGETABLES: Combine all veggies and mix well.
ASSEMBLY: Coat the bottom and sides of a 9x13
baking dish with vegetable spray. Lay out cooked
lasagna strips (about 4) to cover entire bottom.
Spread 1−1/4 c of the Ricotta mix evenly over the
strips. Top with 8 c of veggie mix and spread out
evenly. Lay out 9 of the mozzarella slices to cover the
veggie layer. Repeat this layering. Top the second
layer of mozzarella slices with lasagna strips and
spread them evenly with 1−1/4 c ricotta cheese mix to
finish.
COOKING: Spray a sheet of foil with vegetable spray
and cover the baking dish tightly with the foil, sprayed
side down. Bake in a preheated 375F oven for about
an hour or until the internal temp is 165F. Remove
from the oven and allow to sit for a few minutes,
covered, before cutting and serving. Immediately prior
to serving, heat the reserved portion of Alfredo Sauce
and ladle the hot sauce over each slice of lasagna as
it is served.
~~~~~~~~~~~~~~~~~~~
Pasta Frittata
12 Ounce spaghetti, cooked, cut into 2" pieces
3 Ounce green onions, sliced
3 Ounce thick bacon, cooked and chopped
vegetable spray or margarine
3 tblsp Fontina, shredded, heaping
Parmesan, grated
3 3/4 cup
FRITTATA BATTER:
6 Medium eggs
2 1/2 cups Half and half
5 Teaspoon cornstarch
1 dash nutmeg
Preheat oven to 350F.
FRITTATA BATTER: Beat eggs, half and half, cornstarch, salt and nutmeg
thoroughly until all ingredients are completely blended.
Blend the 2" spaghetti pieces, green onion rings and bacon pieces in a bowl
until evenly mixed.
Coat a 1−1/2 qt round baking dish, including walls, with spray or margarine.
Empty the spaghetti mixture into the baking dish and spread evenly. Add the
frittata batter to cover the filling mix.
Bake in a 350~ oven for about 25 minutes until center is set. When center is
set, cover the frittata evenly with the Fontina and bake until cheese is
golden. Turn off the heat and open oven door. Let the frittata set in the
open oven for 15 minutes for the batter to set more firmly and make removing
from the dish easy. Before serving, sprinkle with Parmesan and cut into 4
wedges.
~~~~~~~~~~~~~~~~~~~~~
Shrimp Primavera
SAUCE:
6 tbsp. butter or margarine
1 tbsp. garlic, fresh, minced
1 oz. package Knorr Newburg Sauce Mix (or similar)
32 oz. crushed tomatoes, canned
1−1/2 tbsp. lemon juice, fresh
1/4 tsp. (or to taste) red pepper, crushed
1/2 tsp. basil, dry
1/4 tsp. marjoram, dry
1/2 tsp. black pepper
VEGETABLES:
1/2 lb. mushrooms, halved (or quartered if large)
1 cup green bell peppers, cut into 1" squares
1 cup red bell peppers, cut into 1" squares
1/2 cup yellow onion, cut into 1" squares
2 Tbsp. butter for sauting
PASTA:
1 lb. fresh Olive Garden Linguine (or quality dry pasta)
SHRIMP:
1 lb. medium to large fully cooked shrimp, thawed and drained
Melt butter in 3−quart saucepan over medium heat. Add garlic and cook one
minute. Add remaining spice and tomato ingredients, stir well and simmer for
10 minutes.
Meanwhile, in a large saute pan, melt 2 tbsp. butter. Saute vegetables
about 3 minutes until crisp − tender. Add to the sauce and simmer 5 minutes
more.
Cook pasta according to directions. When pasta is almost done, stir shrimp
into sauce to heat through. Do not boil. Spoon Primavera over hot linguine.
Pass Parmesan cheese.
~~~~~~~~~~~~~~~

Orange Julius
6 ounces orange juice, from frozen concentrate, unprepared
1 cup milk, lowfat okay
1 cup water
1/4 cup sugar
1 teaspoon vanilla
8 ice cubes
Combine all ingredients, except ice cubes, in blender. Blend 1−2 minutes,
adding ice cubes one at a time, until smooth.
~~~~~~~~~~~~~~~~~~

Bloomin Onion
4 Vidalia or Texas Sweet Onions
Batter:
1/3 Cup Cornstarch
1 1/2 Cup Flour
2 tsp. Garlic −− minced
2 tsp. Paprika
1 tsp. Salt
1 tsp. Pepper
24 oz. Beer
Seasoned Flour:
2 Cup Flour
4 tsp. Paprika
2 tsp. Garlic powder
1/2 tsp. Pepper
1/4 tsp. Cayenne pepper
Mix cornstarch, flour, and seasonings until well blended. Add beer,
mix well. Cut about 3/4" off top of onion and peel. Cut into onion
12 to 16 vertical wedges, but do not cut through bottom root end.
Remove about 1" of petals from center of onion. Dip onion in seasoned
flour and remove excess by shaking. Separate petals and dip in batter
to coat thoroughly. Gently place in fryer basket and deep−fry at
375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes.
Drain on paper towels.
Place onion upright in shallow bowl and remove center core with circular
cutter or apple corer. Serve hot with Creamy Chili Sauce.
Creamy Chili Sauce:
1 pint Mayonnaise
1 pint Sour cream
1/2 Cup Chili sauce
1/2 tsp. Cayenne pepper
~~~~~~~~~~~~~~~~~~~~~~~~~

Steak Marinade
1 Cup Scottish (or similar) Ale
2 tsp. Brown Sugar
1/2 tsp. McCormick Seasonal
1/4 tsp. Ground Black Pepper
1/4 tsp. MSG
Place your favorite cut of steak in a shallow pan and pour ale
on steak and marinate for 1 hour in refrigerator. Remove steak
from ale and mix dry ingredients together and rub steak on both
sides. Let marinate with dry ingredients for 1/2 hour.
Preheat a skillet or grill to med high heat add vegetable spray
or vegetable oil and braize to perfection.
~~~~~~~~~~~~~~~~~~~~~

Chicken and Shrimp
1/2 cup milk
2 Tbsp. butter
1 cup cream
1/4 tsp. poultry seasoning
1/8 − 1/4 tsp. cayenne (adjust to taste)
1/8 tsp. white pepper
1/8 tsp. onion powder
1/2 cup white wine
1 Tbsp. garlic powder
1 lb. linguine
4 chicken breasts
8 oz. shrimp
1 Tbsp. olive oil
Mix spices together thoroughly. Place cream and milk in pan
with butter and 1/2 spice mixture. Cook to thicken and set aside.
Cook linguine to the al dente stage. Saute chicken breasts with
wine and remaining spices until done. Remove and set aside. Saute
shrimp in pan, adding more wine if necessary. Serve each breast
on a bed of linguine with shrimp. Cover with sauce.
Outback Steakhouse Queenland Chicken and Shrimp 325
~~~~~~~~~~~~~~~~~~~~~~~~~~

Steak Seasoning
Mix together:
1 envelope Taco Seasoning Mix
1 envelope Good Seasonings Italian Dressing Mix
Pierce steaks in several places with tines of fork. Rub in oil and dust in
seasoning mixture. Then pour Coca Cola (Diet or Regular) around steaks in
deep plastic or glass container and seal with plastic wrap. Refrigerate for
24 hours. Drain, and grill or broil as you wish.
~~~~~~~~~~~~~~~~~~~~~~~~

Cheesesteaks
3 tablespoons olive oil
1/2 cup diced white onions
6 − (1/8" thick) slices rib eye of beef
1 − 6 inch Italian roll, slit lengthwise
1/4 cup Cheese Whiz
Ketchup and pickle relish (optional)
Add 1 tablespoon of oil to a hot skillet and cook the onions
until they just begin to brown. Add the remaining oil to another
hot skillet and cook the beef about 45 seconds on each side or
until just cooked through. Put the meat on the roll and top with
the onions and Cheese Whiz. Add ketchup and relish if desired.
~~~~~~~~~~~~~~~~~~~~~

Garlic Sauce
1/4 − 1/2 stick margarine
1/2 Tablespoon Garlic powder
1/4 teaspoon salt
Melt butter in the microwave (about 30 seconds).
Put in salt and garlic powder (to taste).
Microwave for 5 seconds longer.
~~~~~~~~~~~~~~~~~~~~~


Thai Shrimp Pasta
1/2 cup Thai sauce (see recipe)
1 teaspoon butter (about)
1 teaspoon chopped garlic 16 jumbo shrimp,
peeled and deveined (16 to 20 or 26 to 30 count)
1 cup julienne−cut vegetables
(celery, carrots, bell pepper and/or onion)
1 tablespoon freshly chopped cilantro (divided)
1 tablespoon chopped peanuts (divided)
10 ounces uncooked linguine, cooked
2 tablespoons chopped green onion to garnish
Prepare Thai sauce and set aside. Place butter and garlic in clean,
heated saute pan. Cook 1 minute. Add shrimp, cook 3 minutes,
turning occasionally to cook evenly. Add additional butter if pan
becomes too dry. Add cut vegetables, half of the cilantro and half
of the peanuts. Add 1/2 cup Thai sauce (or more to taste) and mix.
Add shrimp/vegetable mixture to pasta, tossing well to coat. Remove
shrimp from mixture. Divide pasta with vegetables and sauce between
2 serving bowls. Place reserved shrimp, tails up, around rims of
bowls, facing toward middle. Garnish center of each bowl with the
onions, remaining peanuts and cilantro.
Thai sauce:
2 tablespoons ketchup
3/4 teaspoon rice vinegar
1 1/2 teaspoon sesame oil
1/2 teaspoon hot and spicy oil (chili oil can be substituted)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 teaspoons hoisin sauce
1/2 teaspoon fresh chopped garlic
1/2 teaspoon freshly chopped ginger root
1/8 cup lemon juice
1/2 teaspoon Chinese mustard powder
2 tablespoons soy sauce
1 1/2 teaspoons water
1/2 teaspoon crushed red pepper
1/4 cup sweet chili sauce
1/2 teaspoon peanut butter
Place all ingredients except crushed red pepper in blender and blend
well. Place in storage container. Mix in crushed pepper. Use 1/2 cup
or more to make Thai Shrimp Pasta, and refrigerate remaining sauce.
Sauce keeps 4 to 5 days.
~~~~~~~~~~~~~~~~~~~~~


Shrimp Diablo
3 lb. Large Uncooked Shrimp In the Shells (no heads)
Milk
1/2 lb. Unsalted Butter
1 Jar Kraft BBQ Sauce
1/2 Cup Ketchup
1 Tablespoon Fresh Ground Pepper
1/4 Cup Frank's Red Hot Sauce
Wash shrimp in cool water and remove heads if needed.
Soak shrimp in milk overnight.
Mix all sauce ingredients in a sauce pan and stir until boiling.
Remove from heat and refrigerate for at least four hours.
Drain milk from shrimp, place them in a baking pan, and cover
evenly with the sauce. Let stand 1 hour.
Bake uncovered in preheated oven (450F) for 15 minutes
(less time for smaller shrimp).
~~~~~~~~~~~~~~~~~~~~~~

Clam Chowder
2 tablespoons butter
1 cup diced onion
1/2 cup diced celery
1/2 cup diced leeks
1/4 teaspoon chopped garlic
2 tablespoons flour
1 quart milk
1 cup clams in juice
1 cup diced potatoes
1 tablespoon salt
1/4 teaspoon white pepper
1 teaspoon dry thyme
1/2 cup heavy cream
1) In a soup pot, melt butter over medium heat. Add onion, celery,
leeks and garlic. Saute for 3 minutes mixing often.
2) Remove from heat and add flour, mixing well.
3) Add milk and whisk vigorously.
4) Drain clams and add juice to soup.
5) Slowly bring to a boil, mixing often. Reduce heat to a simmer.
6) Add potatoes and seasonings, simmer 10 minutes.
7) Add clams and simmer 5 − 8 minutes.
8) Finish with heavy cream. Serve.
~~~~~~~~~~~~~~~~~~~~~~~~

Steak & Ale Cajun Chicken Pasta
To prepare the chicken, place 1/2 oz of melted butter on each side of a
skinless, boneless chicken breast. Cover each side with cajun seasoning (You
can buy it at any supermarket).
Place into a VERY, VERY HOT cast iron skillet, and cook approx. 4 minutes.
Turn chicken, add a 1/2 ladle of butter to cooked side and cook another 4
minutes or until done. Cut into strips with a chefs knife.
The pasta is a simple linguini. Prepare according to package directions.
The sauce is a basic alfredo with cajun seasoning.
Heat some heavy cream in a skillet over med heat, add some parmesan cheese
(Shredded not like in the can). When it's melted add some cajun seasoning
and more cream if needed to get to desired consistency. Place chicken over
cooked pasta, add sauce. Cover with diced tomatoes, green onions and 2
pieces of garlic bread.
~~~~~~~~~~~~~~~~~~~~~~~~~~

Pecan Log Rolls
1/4 cup corn syrup
1/4 cup water
1 1/4 cups sugar
1 egg white
1/8 tsp. cream of tartar
1 tsp. vanilla
1 package(14 oz.) caramels
3 Tbsp. water
2 cups coarsely chopped pecans
Line a 9x5" loaf pan with buttered waxed paper; set aside.
Combine corn syrup, water and sugar in small heavy saucepan.
Cook over medium heat , stirring constantly, until sugar dissolves
and mixture comes to a boil. Wash down side of pan with pastry
brush dipped in hot water frequently, to remove sugar crystals.
Add candy thermometer. Continue to cook until mixture reaches
the hard−ball stage (255*) Meanwhile, beat egg white and cream
of tartar with heavy duty electric mixer, until stiff but not dry.
Slowly pour hot syrup into egg white, beating constantly. Add
vanilla, beat until candy forms soft peaks and starts to lose its
gloss. Spoon fondant into prepared pan. Cut into three strips
lengthwise, then crosswise in center. Freeze till firm.
Line a baking sheet with waxed paper, set aside. Melt caramels
with water in small heavy saucepan, over low heat, stirring
occasionally. Arrange pecans on waxed paper.
Working quickly, drop 1 piece of the frozen fondant into melted
caramels to coat. Roll in pecans to completely coat. Place on
prepared baking sheet to set. Repeat with remaining fondant
pieces, reheating caramel mixture if it becomes too thick.
Cut logs into 1/2" slices. Store in fridge in airtight container
between layers of waxed paper or freeze up to 3 months.
Makes six 5" rolls.
~~~~~~~~~~~~~~~~~~~~~~

French Onion Soup
2 Tablespoons butter or margarine
4 cups sliced onion
3 cups beef broth
1−1/2 cups water
1 Tablespoon cooking sherry
1 Tablespoon Worcestershire sauce
1/4 teaspoon black pepper
1 dash dried thyme
1 cup soft croutons
1/2 cup shredded mozzarella cheese
Melt butter in saucepan over low heat. Add onions and cook 20 minutes,
stirring occasionally. Add beef broth, water, sherry, Worcestershire sauce,
pepper, and thyme to pot. Increase heat and bring to boil, then reduce
heat. Cover and simmer for 5 minutes. Divide into bowls. Top with
croutons, then mozzarella. Broil until cheese melts and begins to brown.
~~~~~~~~~~~~~~~~~~~~~~~~~~~

Au Gratin Potatoes
4 Large baking potatoes
3 Cups Bechamel sauce (see following recipe)
1 teaspoon salt
1/4 teaspoon white pepper
3/4 cup grated Mozzarella cheese
1/4 cup grated Colby cheese
Bake potatoes in oven at 400 degrees until completely
cooked. Cool for 30 minutes at room temperature, then slice
into 1/2" thick rounds. Mix together the Bechamel sauce, salt
and white pepper. Add remaining ingredients.
Fold in potatoes. Place mixture in covered baking dish in a
300F oven for 1 hour, or until potatoes are hot all the way
through. Remove the cover and allow potatoes to brown.
Bechamel Sauce
1 quart half & half
2 ounces flour
2 ounces clarified butter
salt and pepper to taste
In a saucepan, combine the flour and butter. Cook over a
low flame, for about 15 minutes until the mixture begins
to bubble. Stir frequently so the roux does not color.
Gradually add the half & half, stirring out the lumps as
it thickens. After the entire amount of half & half has
been added, cook for 45 minutes over a low flame, stirring
occasionally to keep the mixture from sticking to the saucepan.
Season to taste with salt and pepper.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Vegetable Fajitas
8 oz. chopped cilantro, for pesto
3 cloves garlic, for pesto
1/2 cup olive oil, for pesto
salt and pepper, to taste, for pesto
2 oz. freshly grated Parmesan cheese, for pesto
1 medium onion, sliced
1/2 tbsp. margarine
carrots, zucchini and yellow summer squash, cut julienne−style
broccoli and cauliflower, cut into small florets
green pepper and mushrooms, thinly sliced
snow peas, whole
juice of 1/2 lemon
3 flour tortillas, warmed
lime wedge, for garnish
To make pesto, put cilantro and garlic in a food processor and
process until finely chopped. With machine on, gradually add olive oil.
Season and blend in cheese.
Slice enough onion to equal about 1/2 cup. Saute with margarine in a
small cast−iron skillet over medium−high heat. Cook past translucent
stage until browned, about six to eight minutes.
Prepare about 2 cups of vegetables −− the combination depends on
personal taste. Cook all vegetables except mushrooms in lemon juice
and 2 tablespoons of pesto over medium to medium−high heat. When
almost at al−dente stage, add sliced mushrooms. Continue cooking for
about one minute. (The remaining pesto can be refrigerated for future
use.)
Place vegetable mixture over sizzling onions, then spoon
vegetable−onion mixture into center of warmed tortillas. Top with
condiments (guacamole, sour cream, shredded Cheddar cheese, salsa)
to taste, then roll up tortillas.
~~~~~~~~~~~~~~~~~~~~

English Muffins
1 lb. All−purpose or bread flour
1 teas. Salt
1 1/2 Tbl. Dry yeast
1 teas. Sugar
1 cup Warm milk
2 oz. Butter, melted
Sift the flour and salt into a bowl and leave in a warm place. Dissolve
the yeast and sugar in warm (105 F) milk (M−Waved). Let froth,
then mix in the butter. Stir all the liquid into the warm flour and beat
well until smooth and elastic. Cover and proof in a warm place for 50
minutes or until doubled in bulk. Turn onto a well−floured board and
knead, working a little more flour if necessary to make the dough easier
to shape. Round up the dough, roll into a thick sausage shape and (using
the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2
to 1 3/4 inch thick. Shape each one into a round with straight sides. Put
onto a greased baking sheet. Cover (use greased plastic wrap) and put
in a warm place to proof for 30−40 minutes or until springy to the touch.
Leave room for expansion and be careful not to over−proof, as the muffins
will get flabby and lose their shape. Warm and grease the bakestone
lightly. Lift the muffins carefully onto the bakestone and cook over very
moderate heat for 8−10 minutes until pale gold underneath. Turn and cook
the other side. Wrap in a cloth and keep warm if cooking in batches. To
serve, insert a knife in the side, pull the top and bottom slightly apart,
and insert slivers of butter.
~~~~~~~~~~~~~~~~~~~~~~~~~~~

Onion Rings
6 each White onions
1 cup Milk
3 each Eggs, beaten
Salt
2 cups Pancake mix
Slice the onions crosswise and separate into rings.
Combine milk, eggs, and salt to taste in mixing bowl.
Soak the onions in the mixture about 30 minutes.
Place pancake mix in a shallow bowl.
Heat oil for frying in skillet to 375 degrees.
Remove the onion rings from milk mixture, dip in pancake mix
and place in hot oil. Fry rings until golden brown and drain on
paper towels. Pack fried onion rings solidly, but loosely, without
pressing, into an 8x4" loaf pan. Bake at 400 degrees 10 to 15
minutes. Turn onto serving plate.
~~~~~~~~~~~~~~~~~~~~~~~~~~

Duck Sauce
First:
1 Pound Plums halved and pitted
1 Pound Apricots halved and pitted
1 1/4 Cups Cider vinegar
3/4 Cup Water
Second:
1 Cup Cider vinegar
1 Cup Firmly packed brown sugar
1 Cup White sugar
1/2 cup Lemon juice
The Rest:
1/4 cup Chopped ginger
1 small Onion sliced
1 (or more) serrano −− seeded & chopped
2 small Garlic cloves sliced
4 teaspoons Salt
1 tablespoon Mustard seed (toasted)
1 Cinnamon stick
Combine first set of ingredients and cook over moderate heat
for 5 minutes. Reduce heat and simmer uncovered for 15 minutes.
Combine second set of ingredients and boil for 10 minutes.
Combine the above three sets of ingredients and simmer for 45 minutes.
Remove cinnamon. Puree in food processor. Return to kettle and
simmer until thick. Transfer to sterilized mason jar, cap loosely
and let cool. Tighten caps and let stand in dark at least 2 weeks.
Makes 2 pints.
~~~~~~~~~~~~~~~~~~~~~

Creme De Menthe
1 1/4 cups fresh mint leaves, slightly packed
3 cups vodka
2 cups granulated sugar
1 cup water
1 Teaspoon glycerine (optional)
8 drops green food coloring (optional)
2 drops blue food coloring (optional)
Wash leaves in cold water several times. Shake or pat gently dry. Snip each
leaf into halves or thirds, discarding stems. Measure cut mint leaves to
above measurement. Combine leaves and vodka, steep for 2 weeks. Shake
occasionally. Strain out leaves. Boil sugar and water together, cool. Add to
vodka mixture, add optional ingredients. Age 1 to 3 months. Yield: 1 quart.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Chorizo
1 lb. ground lean pork
1 teaspoon salt
2 Tablespoons chili powder
1/4 teaspoon cumin
1/2 teaspoon oregano
2 cloves garlic, pressed
2 Tablespoons vinegar
Mix all ingredients. Allow to sit overnight in the refrigerator.
Form into patties as with other sausage, or crumble and fry.
~~~~~~~~~~~~~~~~~~~~~~~~~~

Cheese Danish
16 ozs. cream cheese, softened
1−1/2 teaspoons vanilla
1 egg, beaten
1/2 cup sugar
1/2 cup raspberry or apricot jam
2 packages of refrigerated crescent roll dough
4 ozs. sliced almonds
Preheat oven to 350F. Mix cream cheese, vanilla, and sugar in a bowl. Unroll
1 can crescent roll dough on a cookie sheet, sealing perforations. Spread
cream cheese filling on dough, leaving 1/4 inch edges. Top with jam. Unroll
second can of dough and lay on top of first layer. Seal edges with edge of
fork. Brush with beaten egg. Sprinkle with sliced almonds. Bake for 30
minutes. Allow to cool slightly before cutting.
~~~~~~~~~~~~~~~~~~~~~~~

Cobb Salad

1/2 head of lettuce
1/2 bunch watercress
1 small bunch chicory
1/2 head romaine
2 medium tomatoes, peeled
2 breasts of boiled roasting chicken
6 strips crisp bacon
1 avocado
3 hard−cooked eggs
2 tablespoons chopped chives
1/2 cup crumbled imported Roquefort cheese
1 cup Brown Derby Old−Fashioned French Dressing (See recipe, below)
Cut finely lettuce, watercress, chicory and romaine and arrange in salad
bowl. Cut tomatoes in half, remove seeds, dice finely, and arrange over
top of chopped greens. Dice breasts of chicken and arrange over top of
chopped greens. Chop bacon finely and sprinkle over the salad. Cut avocado
in small pieces and arrange around the edge of the salad. Decorate the
salad by sprinkling over the top the chopped eggs, chopped chives, and
grated cheese. Just before serving mix the salad thoroughly
with French Dressing.
Yield: Serves 4 to 6
~~~~~~~~~~~~

Old−Fashioned French Dressing
1 cup water
1 cup red wine vinegar
1 teaspoon sugar
Juice of 1/2 lemon
2 1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon English mustard
1 clove garlic, chopped
1 cup olive oil
3 cups salad (vegetable) oil
Blend together all ingredients except oils. Then add olive and salad oils
and mix well again. Chill. Shake before serving. Makes about 1 1/2 quarts.
This dressing keeps well in the refrigerator. Can be made and stored in a 2−quart Mason jar.
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Sausage Gravy

1 pound Bulk Sausage
6 slices Bacon
1/4 cup all−purpose flour
2 cups milk
salt & pepper to taste
8 prepared biscuits
Crumble sausage into a large skillet. Slice bacon into small
pieces. Cook over medium heat until browned, stirring
occasionally. Stir in flour until dissolved. Gradually stir in
milk. Cook until thick and bubbly. Season with salt & pepper.
Serve over hot biscuits.
~~~~~~~~~~~~~~~~~~~~~~~~~~

Lemonade
1 Quart water
1/2 Cup sugar
2 Cup FRESH lemon juice
Mix first three togther.
An intresting variation is to puree some fruit
(raspberries, strawberries, etc) with a little
superfine or powdered sugar and put that in the
glass before adding the the lemonade and water.
~~~~~~~~~~~~~~~~~~~~~~

Beer Cheese Soup
1 large can chicken broth
1 medium jar cheese whiz
1 can stale beer
cayenne pepper to taste
Heat broth to boiling, reduce heat, add cheese whiz, stir till melted, add
beer and reheat, but do not boil. Top with bacon bits and green onions
~~~~~~~~~~~~~~~~~~~~~~~~~~

Oriental Chicken Salad
Salad:
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
oil for frying
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
Dressing:
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
Prepare dressing ingredients by mixing in a small bowl. Refrigerate while
preparing salad.
Cut each chicken breast into 5 strips. In one bowl, beat egg with milk.
In another bowl, combine flour with corn flake crumbs, salt and pepper.
Preheat oil over medium heat.
Dip individual chicken pieces in egg mixture and then roll in the flour
mixture. Fry chicken until browned, drain and set aside.
Prepare salad by tossing the chopped romaine with the chopped red
cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of
the lettuce. Sprinkle almonds over the salad, then the chow mein noodles.
Cut the chicken into small chunks. Place the chicken onto the salad
forming a pile in the middle. Serve with salad dressing on the side.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Beans 'n Fixin's
Ingredients:
1 16 ounce can Campbell's Pork & Beans
The "Fixin's":
1/2 cup Manwich brand sloppy−joe sauce (Heinz works well too)
1−1/2 Tablespoons Hormel real bacon bits
1/2 Tablespoon sugar
1−1/2 teaspoons molasses
1 teaspoon dried, minced onion
1/8 teaspoon salt
1/8 teaspoon ground mustard
1/16 teaspoon pepper
Combine the ingredients for the Fixin's in a small jar, cover, and
refrigerate at least a 1/2 hour (this allows the flavors to blend).
At "bean" time, empty the can of beans into a small saucepan, and stir in
the pre−made Fixin's. Over low−medium heat, bring the Beans and Fixin's to a
simmer, stirring occasionally. When heated through, serve.
~~~~~~~~~~~~~~~~~~~~~~~~~

Hot Bacon Dressing
2 ounces Bacon grease
1/4 pound Red onion, dice fine
2 cups Water
1/2 cup Honey
1/2 cup Red wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons Cornstarch
1 tablespoon Tabasco (optional)
Place the bacon grease in a saucepan over medium−high heat.
Add the onions and saute until the onions start to blacken. While
the onions are carmelizing, in a mixing bowl place the water,
honey, pepper sauce, and red wine vinegar. Using a wire whisk,
mix the ingredients well.
Add the cornstarch and whisk well. After the onions have
carmelized, add the Dijon mustard to the onions and stir together
with a rubber spatula. Add the water, vinegar, pepper sauce
honey and cornstarch to the mustard and onions and mix.
Continue stirring until mix thickens and comes to a boil. Remove
from heat and store in refigerator until needed. To reheat use a
double boiler.
~~~~~~~~~~~~~~~~~~~~~~~~~~~

Strawberry Pie
1 cup All Purpose Flour
1/4 tsp. salt
3/4 stick butter
1 1/2 Tbsp. shortening
1/8 cup Ice water
Put flour and salt in the bowl of a food processor. Cut
the butter, and shortening into the flour. Process a
few seconds until the mixture resembles a coarse
meal. Drop by drop add the water, processing briefly.
The whole process should take about 20 to 30
seconds. Wrap and chill for an hour. Remove from
refrigerator, and let stand 15 minutes before rolling.
You can double this up for a top and bottom crust.
Filling:
1 cup Sugar
3 Tbsp. Corn Starch
1 pint Strawberries
1 12 oz. can 7−UP
Whipped cream
In a medium sized sauce pan combine sugar,
cornstarch, and 7−UP until creamy. Cook over a
medium to a medium high heat until the mixture
becomes thick. When this mixture becomes thick, cool
to room temperature, and add a couple of drops of red
food coloring. Wash, and cut strawberries into
quarters, or smaller depending on how large they are.
Sprinkle a teaspoon or two of sugar on the
strawberries, and place them into the shell. Pour the
cooled 7−Up mixture over the strawberries. Allow this
to set for a few minutes. Serve with plenty of Whipped Cream.
~~~~~~~~~~~~~~~~~~~~~

Garlic Cheese Bread
1 loaf french bread
1/2 cup butter
1 cup shredded jack cheese
1 cup shredded asiago cheese
1 cup mayonnaise
1 bunch green onions, chopped
2 cloves garlic, pureed
Split french bread loaf into halves horizontally. Mix butter, cheeses,
mayonnaise, green onions and garlic in a bowl, blending well. Spread the
cut side of bread with spread. Bake at 350 degrees for 7 minutes, then
place under broiler about 3 minutes longer. Cut into slices and serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Peanut Butter Pie
1 5 oz. pkg. Jell−O Instant Vanilla Pudding
2 cups cold skim milk (you could use any milk you like)
1/2 cup whipping cream, whipped
1−1/4 cup creamy peanut butter
1 prebaked pie shell of your choice (use a ready made, refrigerated
crust, or you can bake your own), lightly browned
1 − 8 Ounce container of Cool Whip (or store brand equivalent)
Garnish: chocolate syrup & crushed peanuts
Whisk together pudding mix and cold milk in bowl until creamy. Add 1/2 cup
whipped whipping cream, peanut butter. Whisk until completely blended. Pour
into baked pie shell, cover with generous layer of Cool Whip whipped
topping. Put in freezer for 1 hour until set. Remove from freezer, drizzle
with your favorite chocolate syrup & crushed peanuts. Cover, chill 2 hours,
serve.
~~~~~~~~~~~~~~~~~~~~

Pizza Crust
1 pk Dry Yeast
1/4 cup Water
2 1/4 cups Warm water
6 tb Olive oil,+ extra for pans
6 cups Flour
1 ts Salt
Dissolve yeast in warm water (105F is perfect). Let it sit for two minutes.
Add the rest of the ingedients and mix well. Turn out onto board and knead
for ten minutes. Place back in bowl covered with a damp towel and let rise
30 to 40 minutes.
Divide dough into 3 parts and place in 3 olive−oiled pie pans.
Dimple dough with fingers. Place on top the following mixture:
Coarse sea (or Kosher) salt, fresh ground pepper, chopped rosemary
and thyme. If herbs are dried, soak them in water for 10 minutes and then
pat dry on paper towels.
Let rise 50 to 60 minutes.
Bake at 350 degrees F for 25 minutes.
May dip in olive oil.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Biscuits
2 cups self rising flour
2 teaspoons baking powder
2 teaspoons confectioners sugar
1/2 cup solid vegetable shortening (such as Crisco)
1−1/2 cups buttermilk
Melted butter (about 1/4 cup)
Stir together the flour, baking powder & 10x sugar. Cut in the shortening
until pieces are about the size of grains of rice. Stir in the buttermilk.
Knead a few times, roll out on a floured board or counter top to 3/4−inch
thickness. Be careful not to work dough too much or add too much flour, or
you'll have dry biscuits. Cut with an oversized biscuit cutter (about 3−
inches). Place on an ungreased cookie sheet and bake about 12 minutes in a
preheated 450 degree oven.
~~~~~~~~~~~~~~~~~~~~~~~~~

Potato Wedges
7 or 8 new red potatoes
2 cloves garlic, minced fine
1/4 pound butter
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. celery salt
2 tsp. dried dill weed
Wash potatoes well and boil until barely soft. Drain, and cut
potatoes in wedges. Melt 1 stick of butter, in large frying
pan (use only real butter) and saute garlic for about one minute.
Add potatoes and the rest of the seasonings. Pan−fry the potatoes
until they are lightly brown.
~~~~~~~~~~~~~~~~~~~~~~~~~~

Bread Bowls
2 1/2 cups warm water (105−115 degrees Fahrenheit)
2 packages active dry yeast
1 Tbsp. salt
1 Tbsp. sugar
2 Tbsp. oil
6 1/2 − 7 1/2 cups bread flour
1 egg, beaten
1 Tbsp. milk
Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved.
Add salt, sugar, oil and 3 cups flour; beat until smooth. Add enough
additional flour to make a stiff dough. Turn out onto lightly floured board;
knead until smooth and elastic, about 10 to 12 minutes. Place dough in bowl
that has been lightly coated with nonstick spray, turning to grease top.
Cover; let rise in warm place until doubled, about 1 hour.
Grease outside of 12, 10−ounce custard cups or oven−proof bowls of similar
size.
Punch dough down; divide into 12 pieces. Cover and let rest 10 minutes.
Spread each piece into a circle about 6 inches in diameter. Place over
outside of bowl, working dough with hands until it fits. Set bowls, dough
side up, on baking sheet that has been coated with nonstick spray. Cover
with plastic wrap; let rise in warm place until doubled, about 30 minutes.
Combine egg and milk; gently brush mixture on dough. Bake at 400 degrees
Fahrenheit for 15 minutes until golden brown. Using potholders, carefully
remove the bowls. Set bread bowls open side up on baking pan; bake 5
minutes. Makes 12 servings.
For larger bowls, use oven−proof bowls that are approximately 6 inches in
diameter. Divide dough into 6 portions. Frozen bread dough also can be used.
A 1−pound loaf will make 2 large or 4 small bowls.
~~~~~~~~~~~~~~~~~~~~~

Hershey Sundae Pie
Chocolate crust (store bought or hershey crumb recipe)
layer 1:
8 Ounce cream cheese
3/4 c. powder suger
8 Ounces cool−whip
1 Teaspoon vanilla
Whip cheese till softened, add powdered sugar blend well, add remaining
ingredients, blending well, place in crust
layer 2:
1 lg. box chocolate pudding milk
Milk
cool−whip
chocolate curls
Make pudding as directed minus 1/2 c. milk.
Add to pie. Top with more coolwhip and chocolate curls.
~~~~~~~~~~~~~~~~~

I will post more for you Sara and Robert but until then, enjoy.
Dad

My rant against Obama, and Obamacare!!

I suspect this post will not be popular, with some that read this blog. But I don't care!! I've had Obama rammed down my throat and now I'm speaking out!!

This is my own rant, and has nothing to do with other people out there.

My rant against Obama, and Obamacare!!

But first, a few observations on the President Obama's early days..............

1. Offended the Queen of England, one of our longest allies.

2. Bowed to the King of Saudi Arabia. America has never bowed to ANY other nation.

3. Praised the Marxist Daniel Ortega. More signs of where Obamanation wants to go.....

4. Kissed Hugo Chavez on the cheek.

5. Endorsed the Socialist Evo Morales of Bolivia. And still yet, more signs of his socialist actions.

6. Announced we would meet with Iranians with no pre-conditions.

7. Gave away billions to AIG also without pre-conditions.

8. Expanded the bailouts.

9. Insulted everyone who has ever loved a Special Olympian. For that alone, he should apologized to everyone who has ever loved or helped a Special Olympian.

10. Doubled our national debt, over 1 trillion dollars in 6 months. Look what happened in Argentina, once a very rich country now one of the poorest.

11. Announced a termination of the space defense system the day after the North Koreans launched an ICBM. Bombs away!!

12. Despite the urgings of his own CIA director and the prior 4 CIA directors, released information on intelligence gathering. Sure he isn't endangering himself but of those who gather the information so we know what terrorist are doing.

13. Accepted without public comment the fact that five of his cabinet members cheated on their taxes and two others withdrew after they couldn't take the heat.

14. Appointed a Homeland Security Chief who quickly identified as "dangers to the nation", groups including veterans of the military, and opponents to abortion on demand, and ordered that the word "terrorism" no longer be used but instead referred to such acts as "man made disasters". Huh?? Terrorism is terrorism, yes it's man made, terrorism is just that, to terror those they can.

15. Circled the globe so he could openly apologize for America's greatness. Huh?? Me thinks the dummy has been drinking.

16. Told the Mexican President that the violence in their country was because of us. Where does he get this crap!!

17. Politicized the census by moving it into the White House from its Department of Commerce origins. He spent so we wouldn't have to pay 35 million +or- a few million.

18. Appointed as Attorney General the man who orchestrated the forced removal and expulsion from America to Cuba of a nine-year old whose mother died trying to bring him to a life of freedom in the United States.

19. Salutes as heroes three Navy SEALS who took down three terrorists who threatened one American life and the next day announces members of the Bush administration will likely stand trial for "torturing" a terrorist who had played a part in killing 3000 Americans by pouring water up their nose.

20. Air Force One flies over New York City causing massive anxiety.

21. Sent his National Defense Advisory to Europe to assure Europe that the US will no longer treat Israel in a special manner and they might be on their own with the Muslims.

22. Began the process of nationalizing the Auto Industry and the Insurance industry.

23. Announced that for intents and purposes the Health Insurance Industry will be nationalized and then claims on national TV that his proposed medical plan will not have the government dictate healthcare procedures nor cost additional monies

24. Appointed 32 "Czars" that did not require Congress' approval, are paid by the taxpayers but are under sole control of Obama so he can "rule" these 32 areas rather than govern!! Talk about BREAKING the LAW of AMERICA!! My own opinion is Obama should have been impeached. Imagine the reaction if Bush had done this!!!

After reading Obama's health care plan, this is my opinion of his plan.

Obama's plan is all about turning America into a Communist/Socialist/Fascist country, controlling the people, TYRANNY, removal of RIGHTS, removal of FREEDOMS, and burying everything good this country has ever stood for. It has absolutely nothing to do with right or good for the people. Everything is lies and manipulation of the people into a position where the government can run everything. It's real simple, and it's happening right before our eyes. Getting to this moment and time has meant COUNTLESS CRIMES in a highly organized and efficient manner. The RULE OF LAW AND THE CONSTITUTION means NOTHING but an obstacle to this administration and its criminal gang of conspirators. It's already long past time for long lists of people to be CHARGED WITH SERIOUS CRIMES! Who they are and what office they hold MEANS NOTHING!

Obamanation, or Obamacare and other communist/socialist/fascist schemes being pushed are immoral, illegal, Unconstitutional, budget-busting, and more. You might not believe the MORE yet, but you will if you listen and pay attention. Jobs and healthcare are NOT DESIRED by this administration - rather government takeover, POWER, and an end to RIGHTS AND FREEDOMS. What you are watching is excuses and sloppily orchestrated LIES for another AGENDA that has nothing to do with the good of the people. The OPPOSITE of GOOD FOR THE PEOPLE is the AGENDA. CONTROL OF THE PEOPLE AND TYRANNY OVER THE PEOPLE IS THE DESIRED DESTINATION! WAKE UP! - WATCH! - LISTEN! - ASK QUESTIONS! - AND YOU CAN'T MISS IT! DON'T TRUST THE GOVERNMENT!

The RUSH on everything is to keep the people from FINDING OUT what they're attempting to do. It must be FAST because the PEOPLE WON'T TOLERATE it when they become INFORMED. SO, THERE MUST NOT BE TIME FOR THE PEOPLE TO BECOME INFORMED! AN INFORMED PUBLIC RIGHT NOW IS A DANGEROUS THING FOR COMMUNIST/SOCIALIST/FASCIST AGENDAS! Our so-called representatives are voting on massive bills without even reading them or knowing what they contain. WHY? The contents of these bills would make decent, tax-paying citizens angry and ready to jerk these folks out of office.

If the people don't wake up soon and put a STOP to this, FREEDOM WILL BE A THING OF THE PAST!!

I know this isn't a popular view but this is how I feel. I've had this for 6 months now, and couldn't figure where I should put it, and figured this blog was just right for me to rant sometimes.

Bob

A Few Recipes from Sambo's

Since you can't get the mix for Sambo's pancakes, this tastes just like Sambo's pancakes. Some of the recipes from Sambo's I wrote down. And so I don't lose those recipes I'm going to publish them for anyone who reads this blog.

Sambo's Pancakes

2 eggs, separated (whites in a stainless steel or glass bowl (NEVER USE PLASTIC, NO MATTER HOW CLEAN YOU THINK IT IS IT ISN'T!), yolks in an 8-cup mixing bowl with a handle)

2 tablespoons sugar

16 ounces biscuit and baking mix (about 3 loosely spooned cups)

2 cups milk (for healthy eating; use 2/3 cup of nonfat dry milk and 2 cups of water)

2 teaspoons vanilla extract

Heat electric griddle or electric skillet to 375 degrees or heat a heavy skillet over medium heat while mixing batter.

Beat egg whites with a hand mixer on high speed to stiff peaks and set aside. Cream sugar and egg yolks at high speed until lemony colored (about a minute). Add milk and beat 2 more minutes on high. Add biscuit mix and vanilla extract, mix on low speed until just blended (barley-sized lumps of mix are OK). Scrape beaten egg whites into batter and gently whisk in with the mixer switched off (ditto). Let stand 5 minutes.

Pour onto heated griddle or skillet, cook about 3 minutes before turning. Cook 1 to 2 minutes on second side. Serve with real butter and hot syrup.

1000 Island Dressing

2 gallons mayonnaise
1 Gallon Sweet pickle relish
1 Gallon ketchup
or breaking it down;

2 cups of mayonnaise
1 cup sweet pickle relish
1 cup ketchup

Mix all ingredients in a stainless steel bowl, (never use plastic). Refrigerate as soon as you mix everything together this should last 2 weeks.