We have a winner

And the winner is Lori E. from http://www.familytreesmaycontainnuts.com/

Thanks to everyone that left a comment and joined in...Lori...e-mail your address and I will get your package in the mail....

Deb
:)

Sauerbraten

Sauerbraten (Uncle Bo)

1 (3lb) shoulder arm roast with some fat

Buttermilk

Bay leaves

Peppercorns

Cover roast with buttermilk. Refrigerate for 24 hours with bay leaves and pepper corns. Remove from butttermilk and sear until brown on both sides (crusty). Cook in heavy dutchoven.

Cover with buttermilk half of cooking time. Cook on low to medium, for 3 hours, depending

on size. Thicken juice with flour to make gravy.

Something for breakfast...

Sausage Souffle

1 lb. bulk sausage
1/2 c. cheddar cheese, grated
6 slices white bread, cubed
2 c. milk

Brown sausage and drain. Mix cheddar cheese and bread cubes into sausage. Beat eggs with milk and pour into sausage mixture. Mix well. Pour into greased sheet dish or pan and refrigerate overnight. In the morning bake covered at 350 for about 45 minutes. Remove cover and reduce temp. to 325 and bake 15 minutes more....

Three Cheese Baked Ziti....

Three cheese baked ziti

15 oz pkg cottage cheese
1/2 c Parmesan cheese
28 oz spaghetti sauce
1 c. shredded Mozzarella cheese
2 eggs, beaten
1 (16 oz) box of ziti pasta, cooked and drained

Preheat oven to 350. In a large bowl, combine cottage cheese, eggs, and Parmesan cheese.
In a seperate bowl combine pasta and spaghetti sauce. Spoon 1/2 of the pasta mixture in
casserole dish. Evenly top with Pamesean cheese, remaining pasta and Mozzarella cheese.
Bake 30 minutes.

Texas Meatloaf...

Texas Meatloaf

2 lbs hamburger meat
1 c. rice
1 egg, slightly beaten
1 can whole kernal corn
1 can Ranchstyle beans
salt and pepper to taste

Mix all ingredients together. Bake at 350 for 2 hours. Top with BBQ sauce and cook for another 15 minutes. We bake this covered for the first two hours.

Sunrise....and...Nana's Apple Pecan Cake...

Nana's Apple Pecan Cake

1 1/4 c. vegetable oil

2 c. white sugar

3 eggs

1 tsp. soda

1 tsp. salt

3 c. sliced / peeled apples

1 tsp. vanilla

1 c. raisins

1 1/2 c. pecans

2 c. flour

1 tsp. cinnamon

Cream oil, sugar and eggs. Add soda and salt; fold in vanilla, flour, apples, raisins, and pecans.

Pour mixture into a well greased and floured tube pan. Preheat oven to 350 and bake for 1 hour 20 minutes.

Icing:

1 c. brown sugar

1 stick margarine

1/4 c. sweet milk

1 tsp. vanilla

1/2 c. coconut

1/2 c. pecans, finely chopped

Bring first 4 ingredients to a full boil and boil for 3 minutes. Add the coconut and pecans, pour

over cake while still hot. Let set for 24 hours.

Enjoy.....

A little Rosemary and Judy's Stuff recipe....

Judy's stuff

The amount of chicken and potatoes in this recipe depends on the number of servings you are trying to achieve.

Chicken

Olive Oil

If you chosse to use whole chicken, boil and debone. I use boneless chicken breasts and saute in oil oil

Potatoes

Butter

Garlic

Salt and pepper

Italian seasoning (or use your favorite seasoning)

Quarter or eighth potatoes to line the bottom of a large casserole dish, spray dish with Pam or rub on olive oil. Melt a stick of butter seasoned with garlic, salt, pepper, Italian seasoning. Coat the potaotes with this mixture

Onion

Old Bay seasoning

Parsley Flakes

Slice one onion in rounds (dip in melted butter) place on the top of potatoes. Place in preheated

375 oven, when potatoes are half done, sprinkle top with Old Bay and parsley flakes.

1 can cream of mushroom soup

1 can of any other type of cream soup

1 can of milk per can of soup

Cheese

Place pre-cooked chicken in casserole dish with cooked potatoes. Add cream of mushroom coup and one can of any other type cram soup and the milk. Pour this mixture over chicken and

potatoes, replace in oven and bake until soup mixture is hot. About 5 minutes before removing

from the oven, sprinkle with cheese.

Serve over biscuits or toast. Make a side salad and enjoy.

My Ladybug and her peach cobbler recipe....

Click on the photo to enlarge to read recipe....

This is my Ladybug.....

Sunset ride and Pear Cake....

Wednesday night hubby and I went for a sunset ride on the motorcycle...

the Trinity River is still way up from all the rain we had.....it was a beautiful

night...not too cold...just right.....

Pear Cake

3 c. flour
2 c. sugar
1 1/2 tsp. soda
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1 tsp. salt
Mix above ingredients in a large bowl and add:
1 1/2 c. oil
3 eggs
1 tsp. vanilla
Mix well and add:
3 c. diced pears
1 c. pecans, chopped

Bake in well greased and floured tube pan for 1 hour at 350. May substitute appler for pears and walnuts for pecans.

Two more recipes......

dandelions in the fall....

These are two recipes from my Nana:

Fruit Salad in a Jar

1 pkg vanilla pudding (must be the cook-n-serve)

1 pkg tapioca pudding

1 tall can mandarin oranges or peaches

1 (14oz) tall can chunk pineapples or tidbits

3 to 5 bananas, cut in slices (add the day you serve)

Add enough water to juices from oranges and pineapple to make 3 cups. Add vanilla and

tapioca pudding and stir. Cook until thick. (Bring to a boil, stir, and don't let it stick) mixture will
be clear. Cool. I usually put it in the freezer for a short time. Add fruits and put in a jar.
This is attractive in a Mason Jar or a pretty glass bowl. Add bananas on the day you serve.



Pink Puff

1 sm. can crushed pineapple drained
1 sm. container cottage cheese
1 sm. container Cool Whip
1 pkg. strawberry or cranberry jello
Mix incredients and refrigerate 2 hours