1 lb unsalted saltine crackers (4 sleeves)
1 cup canola oil
1 (1 ounce) packet ranch dressing mix
2 tablespoons crushed red pepper flakes
1/2 teaspoon garlic powder

Line crackers on ends (like dominoes) in an air-tight container.
In a small bowl, mix oil, dressing mix, peppers, and garlic powder.
Stir until all ingredients are well mixed.
Continue to stir to prevent the pepper from settling on the bottom of the bowl.
Spoon mixture evenly over crackers, like drizzling icing on a cake.
Close lid tightly and flip the container over every 5 minutes for about 20 minutes. Lightly shake back and forth to make sure all the crackers are coated.
Store in a ziplock bag. Will keep for about a week.


2 flour
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon BLACK PEPPER
1/2 cup butter  (almost a whole stick)
3/4 cup milk

1.Heat the oven to 450F. In a medium bowl, stir the flour, sugar, baking powder and salt until mixed.
	Cut in the shortening using a pastry blender or fork, until mixture looks like fine crumbs.
	Stir in the milk until mixture forms a soft dough and leaves the side of the bowl (dough will be soft and sticky).

2.Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in the flour to coat.
	To knead dough, fold dough toward you. With the heels of your hands, lightly push dough away from you with a short rocking motion.
	Move dough a quarter turn and repeat 10 times. Dough will feel springy and smooth.

3.On the floured surface, flatten dough evenly, using hands or a rolling pin, until dough is 1/2 inch thick.

4.Before cutting each biscuit, dip a 2 1/2-inch round cutter into flour to lightly coat it so
	it will cut cleanly through the dough without sticking.
	To cut, push the cutter straight down through the dough without twisting or turning.
	Cut the biscuits as close together as possible.
	On an ungreased cookie sheet, place biscuits about 1 inch apart for biscuits with crusty sides,
	or place with sides touching for biscuits with soft sides.

5.Bake 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.


flat bread

6 oz milk (2/3 cup)
1 tbs marg. or olive oil
1 tbs sugar

2 cup flour
1/4 cup corn meal (optional)

mix milk, oil, sugar in bowl.
mix dry stuff in another

Preheat oven to 350 degrees F.

mix together.

flatten out thin and bake in greased pan in oven 25-40 minutes


1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
1.	In a large bowl, sift together the flour,
	baking powder, salt and sugar.
	Make a well in the center and pour in the milk,
	egg and melted butter; mix until smooth.
2.	Heat a lightly oiled griddle or frying pan over medium high heat.
	Pour or scoop the batter onto the griddle,
	using approximately 1/4 cup for each pancake.
	Brown on both sides and serve hot.

Salsa Beer - Discovered summer of 1998.

Fresh Tomatoes
Anahiem Peppers
Garlic Salt
Green Peppers

Cut everything up and make salsa.

Strain the juice from the salsa into a beer, like a Bloody Mary.

Enjoy the beer, chips and salsa.

Creamy Caramelized Onion Pasta

3 pounds yellow onions, thinly sliced
2 tablespoons olive oil
1 pound fettuccine pasta
8 ounce container creme fraiche
5 ounce container arugula
1 cup thinly sliced sun-dried tomatoes
Salt and ground pepper

In a large slow cooker, combine the onions and olive oil. Stir well to coat, then cover and cook on high for 6 to 8 hours, or until well browned and caramelized.

When the onions are done, bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain, then return to the pot. Add the onions, creme fraiche, arugula and sun-dried tomatoes. Stir over medium heat until the arugula just begins to wilt, about 2 minutes. Season with salt and pepper. Makes 8 servings.

Per serving: 450 calories, 160 calories from fat (35 percent of total calories), 18 g fat (8 g saturated, 0 trans fats), 25 mg cholesterol, 62 g carbohydrate, 11 g protein, 5 g fiber, 170 mg sodium.

Potato Soup

1 large potato, per person
1/4 cup chopped celery, per person (include leaves)
1/4 cup chopped onion, per person
1/4-1/2 cup milk or 1/4-1/2 cup half-and-half or 1/4-1/2 cup cream
salt and pepper, to taste


1 Peel and cube potatoes.
2 Put in a saucepan along with the onions and celery.
3 Add water, but don't quite cover the vegetables.
4 Bring to a boil, lower heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender.
5 Using a potato masher, coarsely crush the potatoes, but don't mash them--you want chunks left.
6 Add enough milk or cream to thin to desired thickness and add salt& pepper to taste.
7 (It will take a lot of salt!).

found here:

Mom's Chili

Read the whole recipe before you start in case you want to make changes. You can be creative.

Brown about a pound or two of lean hamburger drain off grease.

Put hamburger in large pot and Williams powdered chili mix (I like the original).

Add a can of tomato soup (no water).

I add a can of diced tomatoes or 2 if you like chunky soup.

I also add a can of chili beans and a can of dark red kidney beans(rinse the kidney beans).

Now if you think its too thick add tomato juice.

If you like it hotter add some jalepeno while its cooking or you can get the canned diced tomatoes with peppers just for chili making( its very good).

You can also chop some onion and brown it with hamburger.

Taste it and see what you think. I made some last week with left over pork roast and it was very good. I still like good ole hamburger.

You can also add green peppers if you like. Make sure when you add fresh veggies to remove looks better.

If you add the peppers and the seeds its very HOT. Good luck MOM


lime juice
hot chili peppers


1 lb sausage
1/4 cup butter, melted
3 cups croutons
3 cups grated Cheddar cheese
10 eggs
1 3/4 cups milk
1 can green chilis, diced
1 tsp red pepper seasoning
salt and pepper to taste

1. Place sausage in a large, deep skillet.Cook over medium high heat until evenly brown. Drain, and set aside.
2. Preheat oven to 325 degrees F (165 degrees C).
3. Melt butter in the microwave, or in a small pan on the stove over low heat. Spray a 9x12 inch baking dish with vegetable spray. Place croutons in the bottom of the dish, and drizzle with melted butter. Sprinkle with 2 c. grated Cheddar cheese.
4. Crack the eggs into a bowl, whisking to break up the yolks. Add milk, green chilis, and seasonings, and beat until well-combined. Pour over the croutons and cheese, and sprinkle with sausage and top with reamining 1c. cheddar cheese.
5. Bake in the preheated oven for 50 minutes. Remove from oven and allow to stand 10 minutes before serving.

unknown recipe
3 tomatos
1 green pepper
1/8 bunch cilantro
italian dressing
1 vidalia onion


Marge's Frozen Fruit Cups

6 Bananas, mashed
1 lg. can Apricots, drained & cut up
1 lg. can crushed pineapple, undrained
2 sm. cans frozen orange juice
2 sm. OJ cans water
3 c. sugar
Juice of 3 lemons

In a large (really large) bowl, mash bananas. Add all other ingredients and mix thoroughly.

Ladle into whatever size plastic or paper cups you want and freeze. Can be partially thawed to the slush stage and served mixed with a bit of ginger ale to create a kind of smoothie, or just eaten as-is.
A grapefruit spoon works best!
(Dan couldn't get enough of these as a kid...)


Halloween Snack Mix

Roast your own pumpkin sees using a butter/oil bombo with heaps of Penzey's Northwoods Fire Seasoning, additional cayenne powder and salt to taste.

Cool and put into large 2 gallon Ziplock bag.

Add --

  • Snyder's Sourdough Pretzel Nibblers
  • Cheezits
  • oyster crackers
  • cocktail peanuts
  • or whatever the hell you want. shake and enjoy

    Chipotle Pozole (Barry's original)

    (Easy pork and hominy soup.) ---------------------------------------------

    Serves 4-6 a big hearty bowl.

    1 1/2# to 2# Pork shoulder, butt or steak cubed up into 1-2" dice. Trim excess fat from pork. (Trimmed fat can be finely diced and rendered out and added to stew if desired. The added tablespoon or two of pork fat and little browned bits known as "Chicharrones" add to the stew's character.)

    4-6 Canned chipotle peppers in adobo sauce (see note)

    1 can hominy

    1 16oz. can tomato sauce

    Salt to taste


    1) Brown seasoned cubed pork in a little oil in a preheated pot, making sure to scrape all of the browned bits from the bottom.

    2) When browned, add tomato sauce and 2 cans of water.

    3) Add prepared chipotle chilies and reserved adobo sauce.

    4) Simmer for 1-2 hours, depending on tenderness desired of pork. Add drained hominy, and more water if desired to thin, and heat another 30 min. Check for seasoning before serving. Garnish with fresh lime wedges to squeeze, chopped cilantro, and diced avocado.

    Corn tortilla chips can be added crushed up instead of crackers.

    Note: To prepare chilies- ******************************

    Remove all chilies from can and carefully reserve sauce.

    Carefully split open each chipotle needed and remove the stem end, scrape seeds and membrane from insides.

    Dice up pepper flesh into desired size.

    Discard seeds and membrane.

    Use a little water to thin adobo sauce and rinse from inside can when adding to soup.

    Test for chilis' heat; they can really vary in intensity.

    Use remaining chilies in another recipe or add to pozole to increace heat if desired.

    Courtesy of
    Brown Sugar Cookies
    1 1/4 c. light brown sugar, firmly packed
    1/4 c. water
    3 T. honey
    1 large egg
    2 1/3 c. all-purpose flour
    1 c. finely chopped pecans, almost grounded
    2 1/2 tsp. cinnamon
    1 tsp. baking soda
    1 tsp. ground allspice
    * Preheat oven to 375 degrees.
    In a large mixing bowl, combine first 4
    Beat on high speed until well combined.
    *  In another bowl, combine remaining dry
    ingredients and stir.
    Add dry mixture to sugar mixture and blend
    until well combined..
    * Drop cookies onto greased baking sheet by
    teaspoonfuls, 1 1/2" apart.
    Bake for 10-12 minutes, until cookie edges
    are lightly browned.
    * Remove cookies from oven and let cool slightly.
    Place on cookie racks and let set
    for a few hours before eating.
    Store in an airtight container.
    Makes about 3 dozen cookies.

    Barry's Tamale Soup

    2 lbs ground beef
    2 cans hominy
    2 cans tomatoes (any style)
    2 cans beans (any type)
    1 onion, chopped
    seasoning to taste

    Brown beef with chopped onion, add with all canned ingredients (do NOT drain cans). Unwrap tamales and cut into 1" pieces; add to pot with as much water as desired. Season with cayenne, garlic powder, salsa, etc. to taste. Simmer 30 Min.

    1 lb. ground beef, browned and drained
    1 medium onion, diced
    1 small or 1/2 large green pepper diced
    1 1# can diced tomatoes
    1 1# can chili beans
    1 small can tomato paste
    1/2 cup red wine
    1 pkg chili seasoning mix
    1 tblsp chili powder

    Mix everything together in the crockpot and cook on low 6 or more hours. This is really good with some cheese stirred in just before serving and a dab of sour cream on top.


    2 cups flour
    1 3/4 cups milk
    2 tablespoons baking powder
    2 eggs, beat them separately before adding to mixture
    1/4 cup butter, melted (1/8 of a pound)
    3 tablespoons sugar
    1 teaspoon salt

    Grandpa Haskel's homeade Ice cream.
    5 eggs
    1 cup sweetened condensed milk
    2 cups sugar.
    Mix all ingredients, in ice cream maker.
    Add whole milk to fill line.
    Layer ice and salt around maker.
    About an hour.

    Joe and Theda's Black Bean and Yellow Pepper Salsa
    2 yellow peppers, chopped
    1 can (15 oz.) black beans, drained and rinsed
    1 medium red onion, chopped
    2 medium ripe tomatos, chopped
    2 avacados, chopped
    1/2 cup loosely chopped fresh cilantro
    juice from 2-3 limes
    1/4 cup olive oil (I use extra-virgin)
    1 tsp. dried ground cumin
    1 tsp. seasoning salt (I use Lawrey's)
    Combine all ingredients, except avacados, in a non-reactive (no metal) bowl and stir well.  Add avacados, stirring gently as they have a tendency to break down depending on their ripeness.  Serve with corn chips. Enjoy.
    Take Care - Theda

    Sweet Potato Stuffing

    3 chopped sweet potatos
    1 orange
    1 TBL margarine
    1 chopped onion
    1 chopped carrot
    1 chopped celery rib
    1/2 CUP chopped parsnips
    1 TSP sage
    10 LBS turkey
    1 TBL melted margarine

    Stuffing: Place 3 peeled and cut-up sweet potatoes in a saucepan and cover with water.
    Simmer for about 15 minutes, or until tender.
    Drain, mash, and stir in the grated rind and from 1 orange (reserving the juice).
    Melt 1 TBL margarine and add 1 chopped onion, 1 peeled, chopped carrot, 1 chopped celery rib, and 1/2 CUP chopped parsnips.
    Cook for about 10 minutes, stirring often.
    Add 1 TSP sage. Add this onion mixture to the sweet potatoes, mixing well. Spoon the stuffing into a 10 LB turkey.
    Brush 1 TBL melted margarine on the turkey and place in a roasting pan.
    Bake at 450 for 30 minutes, reduce the heat and continue baking at 375 for 1 to 2 hours, or until the internal temperature reaches 180.

    Baste often with the reserved orange juice.