CookinJones

In separate bowl, mix

Stir until Jell-O’s dissolve. Then pour over the fruit mixture. Cover and chill in the refrigerator until set.

This makes a quart of dressing, but it keeps in the refrigerator indefinitely. You can then just pour a little over your cabbage and onion mixture as needed. Mom said it is good over Chinese cabbage too.

Combine all ingredients, turn into a greased casserole pan (a big one), cover, and bake in a pre-heated 350-degree oven for 45 minutes. Uncover, and bake an additional 10 minutes or until brown.

Dressing:

Make the dressing by slowly adding one ingredient at a time in order listed while stirring. Mix thoroughly until smooth before adding next ingredient. Add dressing to chopped slaw vegetables.

Variation: Substitute Miracle whip salad dressing (or equivalent brand) for real mayonnaise and lemon juice/vinegar. I.E., if you use salad dressing, don’t include either lemon juice or vinegar.

Melt butter in a large saucepan, and sauté onion until light brown. Add the flour to the onions and stir to make a roux. Add stock, water, cornstarch, mashed potatoes and spices to the pot and bring to a boil.

Reduce heat and simmer for 5 minutes.

Add chopped baked potato and half and half to the saucepan, bring soup back to boil, then reduce heat and simmer the soup for another 15 min. or until it is thick. (Do not boil any longer or the milk will clabber and make the soup look unappetizing.

Garnish with shredded cheese, crumbled cooked bacon (or bacon bits), chopped green onions)

Sprinkle bacon, cheese and Chilies onto bottom of pie crust… Put cream, eggs and onion into blender; blend for about 10 seconds (or mince onion and mix with beaten eggs and cream). Pour cream mixture into pie shell. Bake in preheated oven 350, or until top is golden brown and quiche is set. Remove from oven and allow to set for 5 minutes before serving. Serves 6.

Add mustard to sausage, place bread in bottom of oblong casserole dish. Beat eggs. Add milk and nutmeg. Sprinkle sausage over bread. Pour egg and milk mixture over bread and sausage. Sprinkle shredded cheese over top. Refrigerate over night. Bake 1 hour at 350 degrees. Serve with fruit and coffeecake.

Preheat oven to 425 degrees.

To a lightly oiled heavy 4-6 qt roasting pan, add the ingredients in this order:

Meat, 1/2 of potatoes, handful of carrots, 1/2 Lipton soup mix, remainder of potatoes, onions, more carrots, can of vegetable beef soup, can of peas or water, remainder of Lipton onion soup. Ok, the order isn’t important, but I like it to kind of in layers instead of all mixed up. And I do like the meat on the bottom.

Cover tightly and place in the middle of the preheated oven. Don’t add any liquid at this time, plenty of juice will cook out initially. Cook for 1 hour at 425 degrees. Lower temperature to 325 degrees, and check to make sure that you have plenty of liquid left. If the vessel isn’t 1/3 to 1/2 full of liquid then add hot tap water to this level. Don’t add more water than is absolutely necessary or you will be stewing instead of roasting. Cook for about 1 more hour at 325 degrees until fork tender.

For gravy: Decant liquid from the pan, allow to stand for a few minutes until the fat separates to the top and skim off, then do one of two things:

1) Put the juice in a saucepan over medium heat. Mix 1 tablespoon of cornstarch with COLD water in a coffee cup until the starch has dissolved. Stir cornstarch mixture into juice.

2) Or put 1 tablespoon of fat into a saucepan over medium high heat, to hot fat add 1/4 cup flour (any kind) stirring furiously. When a paste has formed and it has mostly stopped bubbling add the juice (about 1 -2 cups).

Stir continuously and bring to a simmer, taste, adjust seasoning if needed then serve immediately. In other words, have everything else on the table before you make gravy.

Tips:

You don’t have to use the two kinds of soup mix. Almost any savory dish can be seasoned with nothing more than salt, pepper and garlic. It just takes more skill with a dish like this where the seasoning can’t easily be adjusted.

1) The size of the roast and the number of potatoes and carrots isn’t at all important, just add your ingredients to the pan as you prep them, and stop when the pan is full.

Or your herbs and spices, hot sauce, Salsa or what have you

Or plain old salt and pepper if it is all you have. It will still be great.

Tips: