Ingredients are :3 lbs. Italian sausage

1 can tomato sauce

1 jar Progresso sweet, fried peppers

And the recipe is Place sausage on rack, brown in oven at 350 degrees. Turn after 1/2 hour, cook another 1/2 hour. Prick with fork before browning. Slice into bite-sized pieces. Heat in pan with tomato sauce and peppers.

Ingredients are :1/2 lb. ground beef

1 1/2 c. water

2/3 tsp. salt

3 tsp. chili powder

1 tsp. paprika

And the recipe is Combine all ingredients and cook over medium or low heat for approximately 30 minutes. Thicken as desired with flour or cornstarch. Serve over hot dogs.

Ingredients are : –CHILI:–

1/4 lb. ground pork

3/4 lb. ground beef

1/2 tsp. salt

1 tsp. black pepper

2 tbsp. chili powder

1 tsp. cumin or sage

3 tbsp. paprika

1/4 c. tomato catsup

1 qt. water

And the recipe is Always steam hot dog buns. Basic secret is good soft bun. Next, never boil wieners – simmer in hot water about 30 minutes.
Mix meat and water (do not brown meat). Bring to slow boil for about 2 hours. This can be stored in refrigerator several days. Take off fat after its cool. This was back when hot dogs sold for 5 cents and hamburgers sold for 10 cents.

Ingredients are :1/2 c. margarine
1 c. peanut butter
1 lb. powdered sugar
12 oz. chocolate chips
1 box any kind of Chex cereal

And the recipe is Mix margarine, peanut butter and 12 ounce chocolate chips in corning ware or microwave dish. Microwave for 2 minutes or until ingredients are melted and stir. Add Chex cereal to coat with mixture. In a brown grocery bag put powdered sugar in and then add coated cereal, twist opening of bag shut. Go outside to shake until all cereal is coated.

Ingredients are : 1 egg per child
1 slice cheese per child
Well drained spinach, enough for a
vegetable for each child And the recipe is Scramble eggs slightly, add spinach and cheese. Place under broiler until hot and bubbly. Serve with biscuits and fruit and milk.

Ingredients are : 3 Pounds Chicken breasts — split & boned
Salt to taste
Pepper to taste
Garlic powder to taste
1 Pound Smoked sausage or kielbasa
1/2 Cup Vegetable oil
1/2 Cup All-purpose flour
1 C Chopped onion (1 lg)
1 c Chopped pepper (1 lg)
1 c Chopped celery (2 ribs)
7 c Water divided
1 tsp Black pepper
1 tsp Chopped garlic (1 clove)
1/2 tsp Cayenne pepper And the recipe is
Season chicken breasts lightly with salt, black pepper and garlic powder.
If possible, do this the day before you cook the gumbo. Next slice sausage into 1/4-to-1/2 inch pieces.

Make roux, using a cast iron or very heavy skillet that is very clean.
Place oil in skillet over high heat – oil should be at stage where it just begins to smoke – and gradually stir in flour, using a long-handled spoon.

Roux will take about 3 to 4 minutes to cook and must be stirred constantly so that it does not burn. If you see black specks in the roux, it has burned and you must start over again.

As you make the roux, it will change in color from cream to tan to brown and then to dark red-brown. Remove from heat. Stir in onions, green peppers and celery, stirring constantly until roux stops getting darker.
Bring to stove once more, and cook over low heat about five to seven minutes, stirring constantly.

In a large dutch oven, bring 6 c of water to a boil, and add the roux, stirring to dissolve it thoroughly. Carefully add chicken and cook about 30 to 40 minutes or until chicken is cooked through. Remove chicken, and set aside to cool. Debone chicken, and cut into bite-size pieces.

Add sausage, 1 c water, 1 ts black pepper and chopped garlic and cayenne to the pot, and simmer for 35 to 45 minutes, uncovered, stirring frequently. Taste, and add salt, if necessary. Stir in the chicken, and remove the gumbo from the heat. skim surface to remove fat that sausage gives off during cooking.

Serve over rice with a tossed salad and French bread.

Ingredients are : 3 pounds Chicken breasts — split in
Half and boned
Salt to taste
Pepper to taste
Garlic powder to taste
1 pound Smoked sausage or kielbasa
1/2 cup Vegetable oil
1/2 cup All-purpose flour
1 cup Chopped onion (1 lg)
1 cup Chopped pepper (1 lg)
1 cup Chopped celery (2 ribs)
7 cups Water divided
1 teaspoon Black pepper
1 teaspoon Chopped garlic (1 clove)
1/2 teaspoon Cayenne pepper And the recipe is Season chicken breasts lightly with salt, black pepper and garlic powder.
If possible, do this the day before you cook the gumbo. Next slice
sausage into 1/4-to-1/2 inch pieces.

Make roux, using a cast iron or very heavy skillet that is very clean.
Place oil in skillet over high heat – oil should be at stage where it just
begins to smoke – and gradually stir in flour, using a long-handled spoon.

Roux will take about 3 to 4 minutes to cook and must be stirred
constantly so that it does not burn. If you see black specks in the roux,
it has burned and you must start over again.

As you make the roux, it will change in color from cream to tan to brown
and then to dark red-brown. Remove from heat. Stir in onions, green
peppers and celery, stirring constantly until roux stops getting darker.
Bring to stove once more, and cook over low heat about five to seven
minutes, stirring constantly.

In a large dutch oven, bring 6 c of water to a boil, and add the roux,
stirring to dissolve it thoroughly. Carefully add chicken and cook about
30 to 40 minutes or until chicken is cooked through. Remove chicken, and
set aside to cool. Debone chicken, and cut into bite-size pieces.

Add sausage, 1 c water, 1 ts black pepper and chopped garlic and cayenne
to the pot, and simmer for 35 to 45 minutes, uncovered, stirring
frequently. Taste, and add salt, if necessary. Stir in the chicken, and
remove the gumbo from the heat. skim surface to remove fat that sausage
gives off during cooking.

Serve over rice with a tossed salad and French bread.

Ingredients are :2 eggs
2 egg yolks
1/2 cup plus 3 tablespoons granulated sugar, divided
6 tablespoons lime juice
2 teaspoons grated lime peel
12 cup cold butter or margarine, cubed
1 cup whipping cream
1/2 teaspoon vanilla extract
1 (10-inch) prepared angel food cake
1 cup flaked coconut, toasted And the recipe is In the top of a double boiler, beat eggs and yolks. Stir in 1/2 cup of the sugar, lime juice and peel. Cook over simmering water while gradually whisking in butter. Cook and stir until mixture is thickened and reaches 160 degrees F. Strain; refrigerate until completely cool.

In a mixing bowl, beat whipping cream and vanilla extract until stiff peaks form; gradually beat in remaining sugar. Gently fold into lime mixture.

Split cake horizontally into three layers. Place bottom layer on a serving plate. Spread with 2/3 cup lime mixture. Repeat. Place top layer on cake. Frost top and sides with remaining lime mixture. Sprinkle top and sides of cake with coconut. Refrigerate for at least 30 minutes before slicing.

Yields 12 servings.

Ingredients are :1 cup granulated sugar
3 cups mashed potatoes
3 packages dry yeast
5 eggs
1/2 teaspoon ground nutmeg
2 tablespoons salt
1 teaspoon lemon juice
1 cup shortening
4 cups milk
Flour And the recipe is Put yeast into enough warm water to cover. Let activate.

Mix sugar, shortening and eggs. Add potatoes and remaining ingredients, except the flour. Mix. Add enough flour to make a soft dough. Let rise.

Roll out and cut. Let rise again, then fry.

Ingredients are :3 eggs
1 1/2 cups granulated sugar
1 teaspoon soft butter
1 cup sour milk
2 teaspoons sour cream
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon vanilla extract And the recipe is Beat eggs slightly and add to sugar. Beat together and add butter, sour milk and sour cream. Mix well. Add remaining ingredients. Mix well and chill.

Roll out on floured board and cut with a doughnut cutter. Fry in deep fat.