recipes

INGREDIENTS

2 lbs Italian Sausage

2 apples, peeled and cored

1/2 cup raisins

Over medium heat lightly brown the sausage with apples and raisins until 3/4 of the sausage is gray but still barely pink. Drain fat.

Mix in:

1 teaspoon anise

1 1/2 lbs baked potatoes, cooled

1 onion, chopped

1 teaspoon sage

1/4 teaspoon cinnamon

salt and pepper to taste

Fill a quiche pan with mixture

Top with

1 layer of puff pastry

brush with an egg wash made of 1 egg and 2 tablespoons of milk

Bake in a 450 oven for 30-40 minutes (if potatoes were chilled, 40 minutes)

Serves 8

I strayed from the basic recipe using turkey Italian sausage from Tops. I used a biscuit batter for a topping rather than the puff pastry the last time I made this for a luncheon.

Ok...so these are far from homemade. But trust me when I say they are fantastic. Everytime I've taken them somewhere I'm asked for the recipe, which I embarrassingly provide. :)

Yields about 2 dozen.

1 (9 oz.) pkg. yellow cake mix (or your favorite flavor)

2/3 cup oatmeal

1/2 cup butter or margarine, melted

1 egg

     (following ingrediants are optional)

* 1 tsp almond extract

*1/2 cup chocolate chips, butterscotch chips, peanut butter chips, M&Ms (your preference)

* For a healthier cookie, substitute raisins in place of the chips.

I personally love the, "healthier" part. As if there is anything healthy about a stick of butter and cake mix!

Preheat oven to 375. In a mixing bowl, beat the cake mix, oatmeal, butter and egg. Stir in the chips (if using). Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake for 10-12 minutes or until lightly browned. Immediately remove to wire racks to cool.

INGREDIENTS

3/4 cup white sugar

4 teaspoons cornstarch

1/3 cup white vinegar

1/3 cup water

2 (15 ounce) cans sliced beets, drained

3 tablespoons butter

1/4 teaspoon salt

1/4 teaspoon pepper

DIRECTIONS

In a saucepan, combine the sugar, cornstarch, vinegar and water. Bring to a boil, and cook for 5 minute. Add the beets to the liquid, and simmer for 30 minutes over low heat. Stir in butter, salt and pepper and remove from the heat. Serve warm or chilled.

ROASTED YAMS AND APPLES

INGREDIENTS

1/4 cup apple cider vinegar

1 teaspoon soy sauce

3 tablespoons brown sugar

1 1/2 teaspoons yellow mustard

1 tablespoon paprika

1 teaspoon salt

1/4 cup olive oil

1 pound sweet potatoes or yams, scrubbed and cubed with skin

1 pound apples, cored and cut into wedges

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish. Whisk together the vinegar, soy sauce, mustard, brown sugar, paprika, and salt in a large bowl until well mixed. Whisk in the olive oil until smooth, then add potatoes and apples, and toss to coat. Pour mixture into prepared baking dish. Bake in preheated oven until the potatoes are tender and golden brown, 30 to 35 minutes. Try this as a stuffing for acorn squash halves or as a side dish on it's own.

This is the basic recipe. I add whatever I have from friends' gardens. Green tomatos; green and red pepper; corn etc. As long as it all chopped to about the same size as a kernal of corn. Although not in the recipe, I add a tablespoon of pickling spice (sometimes more, depending on my mood).

INGREDIENTS

2 cups fresh or frozen corn

2 cups chopped onions

2 cups chopped tomatoes

2 cups chopped seeded cucumber

1 large green pepper, chopped

1 cup sugar

1 cup cider vinegar

1 1/2 teaspoons celery seed

1 1/2 teaspoons mustard seed

1 teaspoon salt

1/2 teaspoon ground turmeric

1/4 cup corn starch disolved in warm water

DIRECTIONS

In a large saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened. Store in the refrigerator for up to 3 weeks.

Apple Butter

Prep time is minimal, but cooking takes 11 1/2 hours in a slow cooker. INGREDIENTS

5 1/2 pounds apples - peeled, cored and finely chopped

4 cups sugar

1/4 cup maple syrup

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon salt

DIRECTIONS

Place apples in a slow cooker. Combine sugar, syrup, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-in. headspace. Cover and refrigerate or freeze.