3 cups cubed beef
1 onion
8 large cut potatoes
2 cups cut carrots
2 cups cut celery
1/2 cup all-purpose jack black bencasino gratuites frcasino island blackjackblack jack daveycasino bonus de bienvenueregle jeu roulettewww traiteur casinobonus gratuitsjeu roulette casinojouer video pokerbonus gratuites de casinojack black spider mancomment gagner à la roulette en ligneregle de la rouletteslot machine gametelecharger jeu poker texasjouer seven card stud gratuitesle poker en ligne en françaispoker en ligne bruelentrainement poker gratuitesjouer au poker sans telechargerle poker apprendre à jouerpoker le jeujeux de poker sur internetpoker gratuites sans telechargementworld poker gratuitesjeu de pokerjeu poker freewaretelecharger poker holdpoker en ligne argent virtuelpoker holdem gratuitesjeu de carte pokerjeux poker tour en lignepoker online argentjeux 7 card stud gratuitespoker en ligne francaistour de pokerjouer au poker onlinejeu javalogiciel poker texas holdemjeux pokerjouer poker en ligne gratuitementtournoi texas holdemtelecharger jeu poker gratuitesstrip poker gratuitementpoker sans internetle jeu du pokersalle poker onlinepoker source onlinepoker texas gratuites flour
1/4 cup margarine
Salt to taste

Brown beef and onion in flour. Put into crockpot. Heat on LOW for 2 hours. Add vegetables and 1 cup tomato juice. Continue cooking for 1 or 2 more hours.

1/2 cup butter
1 cup granulated or brown sugar
1 cup applesauce
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon allspice
1 cup raisins
1/4 cup chopped nuts

Cream butter; add sugar, beat until light. Add egg; beat until fluffy. Add applesauce; mix well.

Sift together flour, salt, baking powder, soda, cloves, cinnamon and allspice. Add nuts and raisins. Combine two mixtures. Bake in a greased 8-inch square pan at 350 degrees F for 40 to 45 minutes.

Frost with vanilla or chocolate frosting, if desired.

Apple Filling
1 bag tart baking apples, sliced and peeled
1/4 cup granulated sugar
1 teaspoon cinnamon
1/4 cup butter

Topping
1 cup granulated sugar
1 teaspoon baking powder
1 cup flour
1/2 teaspoon salt
1 egg
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F. Butter a 9 x 13-inch baking dish.

Place apples in bottom of baking dish.

Mix 1/4 cup sugar and 1 teaspoon cinnamon; sprinkle on top of apples. Dot the top of all this with pieces of butter. Set aside.

In mixing bowl, sift together sugar, baking powder, flour and salt. Make a well in center of this mixture until it is all crumbly; then pour this mixture over apples. Bake until crust is brown, about 50 to 60 minutes.

Serve warm with ice cream, if desired.

1 cup Crisco
1/2 cup granulated sugar
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup brown sugar
1 egg
2 cups all-purpose flour
1 teaspoon cream of tartar
1 cup coconut

Mix Crisco and sugar until creamy; add egg.

Sift all dry ingredients together. Add to Crisco mixture. Roll dough into small balls and dip into water, then into brown sugar. Put on cookie sheet. Bake at 375 degrees F for 15 minutes.

Makes 4 dozen.

Source: Cooking from Quilt Country - Marcia Adams

2 pounds crusty white bread, cut into 1/2-inch cubes
2 pounds chicken thighs, poached
1/2 cup fresh parsley, minced
3/4 cup onion, chopped
1 cup celery, chopped
1 cup carrot, grated
1 1/4 cups potatoes, diced
3 teaspoons sage
3 teaspoons celery seed
1 teaspoon thyme
1/2 teaspoon fresh ground black pepper
1 1/2 teaspoons turmeric
5 eggs
12 ounces evaporated milk
2 1/2 cups chicken stock

Boil potatoes until just barely tender. Drain and set aside.

Poach chicken and set aside to cool. When cooled, skin, debone and chop meat finely. Discard skin.

In a large bowl add bread, chicken, parsley, onion, celery, carrot, potatoes, sage, celery seed, thyme, pepper and turmeric. Toss well to combine.

In a medium bowl beat eggs, evaporated milk and chicken stock together. Pour over bread mixture and mix well. Mixture will be quite moist. Allow to stand for 1 hour at room temperature.

Preheat oven to 325 degrees F, and lightly grease a 3-quart casserole. Transfer dressing to prepared casserole dish and bake for 1 1 1/2 hours, or until center puffs up and top is golden brown.

1 cup Amish Starter
2/3 cup vegetable oil
3 eggs, beaten
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 teaspoons baking powder
1 teaspoon vanilla extract
2 cups canned fruit pie filling

Preheat oven to 350 degrees F. Grease two loaf pans.

Mix all ingredients together in a large bowl. Pour into loaf pans. Bake for 50 to 60 minutes. Let cool on wire racks.

1 pound navy beans
1/2 pound bacon ends
1 medium onion, quartered
1/4 cup brown sugar
1/3 cup molasses
2 teaspoons dry mustard
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons vinegar
2 cups hot water

Long cooking develops the wonderful old-fashioned flavor. Soak beans overnight in 6 cups water; add 1/4 teaspoon baking soda if water is hard.

Parboil beans for 20 minutes. Drain beans after parboiling; rinse with cold water.

Dice bacon ends to 1-inch square, placing half in the bottom of a 2-quart bean pot or casserole along with the quartered onion. Add beans.

Mix remaining ingredients with hot water. Pour over top of beans. Top with remaining bacon ends. Cover and bake in a 300 degree F oven for about 6 hours adding hot water as needed to keep beans moist.

Serves 8 to 10.

6 apples, peeled and cored
Lemon juice
1/2 cup granulated sugar combined with 1 teaspoon cinnamon
Brown sugar
Butter
2 pie pastries for 2 pies

Sugar Sauce
2 cups water
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 tablespoons butter
1/4 teaspoon nutmeg
1/4 teaspoon mace

Roll out pastry and cut into squares enough to cover apples completely. Peel and core apples. Roll in lemon juice. Then roll in sugar-cinnamon mixture. Place on pastry square. Stuff each core cavity full with brown sugar, butter, brown sugar in equal parts. Fold pastry up around apple to completely enclose it. Place in pan.

Sugar Sauce: Mix water, sugar, vanilla extract, butter, nutmeg, and mace and boiling for 1 minute. Let cool slightly. Pour over apples. Bake at 375 degrees F for 1 hour.

Serve warm.

NOTE: Apples may be frozen in pastry (before sugar sauce is added) if desired. Let thaw when ready to use, cover with Sugar Sauce and bake as usual.

1/2 cup granulated sugar
2 tablespoons butter
1 egg
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 cups sliced apples
1/2 cup sour milk or buttermilk
1/2 teaspoon vanilla extract
6 tablespoons brown sugar
1 1/2 tablespoons flour
1/2 teaspoon cinnamon
1 1/2 tablespoons butter

Cream sugar and butter together; add egg and mix.

Blend flour, salt and baking powder together and add to mixture. Mix baking soda with milk and vanilla extract; mix all together. Add apple slices and pour batter into a buttered baking dish.

In a separate bowl, combine brown sugar, flour, cinnamon and butter, mixing until of crumb texture; sprinkle over apple batter. Bake at 375 degrees F for 35 to 40 minutes.

Serve hot with rich milk, half-and-half or a scoop of ice cream.

Makes 4 generous servings.

1 15 oz. can Libby’s pumpkin pie filling
1 15 oz. can candied yams
1/2 cup light brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup coconut milk
2 tablespoon melted butter
2 large eggs
1 refrigerated pie crust
3 tablespoon Myer’s Rum

Preheat oven to 350°F.

In the bowl of a food processor, combine pumpkin pie filling, candied yams (undrained), sugar, spice, salt, coconut milk, butter and eggs and process until smooth.

Fill a 10-inch pie crust with the mixture.

Bake for 1 1/2 hours.

Remove from the oven and set aside for at least 20 minutes before serving. Better when chilled.