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1 lb stewing beef 1 C carrots 1 C potatoes 1 C celery 1 C onions 1 tsp salt 1 tsp white sugar 2 tbsp tapioca 1 C tomato juice or V8 juice Place all the ingredients in a roasting pan. Cover and cook 4 hours at 250 degrees.

6 hard boiled eggs 1 cup cooked lobster 1 teaspoon prepared mustard 2 teaspoons mayonnaise Salt & Pepper Paprika Directions: Cut eggs in half and remove the yolks. In a bowl mash yolks and mix in lobster, mustard; mayonnaise and seasonings. Spoon into boiled egg whites and sprinkle top with paprika. Chill and serve.

2-3/4 cups flour 1-1/3 cups brown sugar 2-1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1 egg 1 cup buttermilk 1/2 cup canola oil 2 teaspoons vanilla extract 1 cup chopped fresh strawberries 3/4 cup diced fresh or frozen rhubarb (Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.) Directions In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

4 carrots, sliced 1 head broccoli, broken into florets 1/2 head cauliflower, broken into florets Mushrooms (optional) 1 can mushroom soup 1/3 C sour cream 1 1/2 C shredded Swiss cheese 1/4 tsp pepper Microwave vegetables until three quarters cooked. Mix together mushroom soup, sour cream, Swiss cheese and pepper. Layer vegetables and cream mixture in a casserole dish, beginning with vegetables, then cream mixture, then vegetables and topping with cream mixture. Warm the casserole before serving and let stand 10 minutes so cream mixture thickens.

2 cups flour 1/4 cup sugar 2 1/2 tsp baking powder 1/2 tsp salt 1/2 cup margarine 1/2 cup raisins 2 eggs, beaten 1/3 cup milk Directions: Stir together flour, sugar, salt and baking powder. Cut in margarine. Add eggs, milk and raisins. Mix lightly. Place dough on a greased cookie sheet. Sprinkle sugar over top. Bake in 425F oven for 15 to 18 minutes.

8 cups chopped green tomatoes 4 cups chopped onions 1/2 cup salt 3 cups brown sugar 2 cups vinegar Bag of mixed spice Cover onions & tomatoes with water and salt. Let stand in the brine overnight. Drain off liguid. Cook with brown sugar, vinegar and spices until tender.

3 -4 lbs corned beef brisket 1 onion, coarsely chopped 1/4 cup cider vinegar 1/4 cup brown sugar 1 -2 tablespoon Dijon mustard 1/2 teaspoon pepper 1/4 teaspoon ground cloves 1 medium head of cabbage, cut into wedges 1 apple, sliced 1/4-1/2 teaspoon caraway seed (optional) 12 ounces dark beer Directions: 1. Place corned beef brisket and any seasonings included in your slow cooker. Top with onion. 2. Whisk together the vinegar, brown sugar, mustard, pepper and cloves and pour over top. 3. Add the cabbage wedges and apple slices and caraway seeds if using them. 4. Pour beer over top. 5. Cover and cook on low for about 7 hours or high for about 4-5 hours.

Single recipe 1/2 cup margarine or butter 2 cups brown sugar Pinch of salt 2 cups oatmeal 1 tsp baking powder 1/2 tsp vanilla Melt slightly 1/2 cup of margarine or butter. Add to next 4 ingredients. Mix well; add 1/2 teaspooon of vanilla. Flatten down on buttered pan. Cook 20 minutes at 350°F. Cut while warm.

4 to 6 chicken breasts 1 lemon, thinly sliced 1/3 C olive oil 1/4 tsp rosemary Combine lemon slices, olive oil and rosemary and add chicken. Marinate for 24 hours. Bake, skin side down, at 275 degrees for 30 minutes. Turn and baste occasionally until crusty.

4 Chicken breasts 1 x 10 ounce can of mushroom soup, undiluted 2 Tablespoons of lemon juice 1 Package of dried onion soup mix Preheat oven to 350 degrees F. Place each chicken breast on a square of heavy duty aluminum foil. Combine soup, juice and soup mix and spread 1/4 of the mixture on each breast. Close foil securly and bake for 1 hour.

1 1/4 cups flour 4 tsp baking powder 2 eggs 3 tbsp milk 1/2 tsp salt 4 tbsp. shortening 1/4 cup white sugar Fruit of your choice (strawberries or raspberries) Mix flour, baking powder and salt. Cut in shortening, add eggs, sugar and milk. Turn out and roll to 1/4 inch thick. Spread on fruit. Roll like a jelly roll. Place in wet tea towel and steam 1 hour. Serve with syrup and cream.

3 cups mashed potatoes 1 onion 1 lb. hamburger 1 can cream corn Brown hamburger, remove from pan and set aside. In pan, slightly fry onions. MIx onions and hamburger together. In a casserole dish layer the mashed potatoes on the bottom, top this with the hamburger mixture. Pour the can of cream corn over top. Bake in preheated 350°F oven fro 30 minutes.