Chocolate Chip Cookies

3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 cup margarine or butter, softened
1/2 cup shortening
1 1/2 teaspoons vanilla
1 egg
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1/2 cup chopped nuts
Preheat oven to 375 degrees F.

In a large bowl, combine brown sugar and granulated sugar, margarine and shortening and beat until light and fluffy. Add vanilla and egg and blend well. Stir in flour, baking soda and salt, mixing well. Stir in chocolate chip and nuts.

Drop dough by teaspoonfuls 2 inches apart on an ungreased cookie sheet. Bake at 375 degrees F. for 8 to 10 minutes or until a light golden brown. Do not over bake. Cool for one minute on baking sheet. Remove from baking sheet and cool on wire rack until completely cool.

Makes 4 Dozen Cookies

American Hambrger Soup

1 pound hamburger
3 medium diced carrots
3/4 cups diced celery
2 cups canned tomatoes
2 tablespoons minced green pepper
2 teaspoons Worcestershire sauce
3 1/2 teaspoons salt
little pepper
2 cups cubed potatoes
2 tablespoons minced parsley
1 teaspoon sugar
2 medium onions chopped
1 large bay leaf
1 small garlic button
1 1/2 quarts water
6 whole allspice
1/4 cup barley or raw rice

 Put all ingredients in a large kettle. Add water and bring to a boil. Reduce heat to simmer and cook slowly several hours with lid on.

Simply Delicious chocolate chip cookies

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 large eggs
1 cup Choclate chips



Preheat oven to 375°
Mix flour, baking soda and salt in a bowl. Beat butter, sugar, brown sugar and vanilla in large mixer bowl until creamy, Add eggs.Gradually beat in flour mixture. Stir in chocolate chips.

Drop by rounded tablespoon onto ungreased baking sheets.
cook for 9-11 minutes

Christmas Salad

1 small lemon Jell-O
1 cup finely diced celery
1 small can crushed pineapple
1 small lime Jell-O
1 cup diced apples
1/2 cup nuts Mix Jell-O as directed. Add fruit and nuts.

Hamburger Stew

2 pounds browned hamburger
2 cups chopped onions
2 cups sliced carrots
2 cups chunked potatoes
4 cups water
2 15 oz. cans tomato sauce
1 bay leaf
1/4 teaspoon basil




 Brown hamburger. Cut up vegetables. Mix everything together and simmer until vegetables are tender.

Butterscotch Date Pudding

1 1/2 cups brown sugar
1 1/2 cups warm water
1/2 teaspoon salt

Batter:
1 cup sugar
1 cup flour
1 teaspoon baking powder
1/2 cup chopped dates
1/4 teaspoon salt
1 cup milk
1/2 chopped nuts Mix first 3 ingredients in bottom of baking pan.

Combine all remaining ingredients to make batter. Pour on top of syrup mixture in pan (do not stir). Bake 40 minutes at 350 degrees. Serve hot with whipped cream.

Spaghetti Sauce

5 lb. Hamburger Meat
2 Onions
1 Stalk Celery
2 Green Peppers
1-2 cans tomato paste used to thicken up sauce.
Garlic powder (or fresh garlic), oregano and other spices as you desire.
1-2 tea spoons vinegar
2 coups brown sugar



Tomatoes - I love to use fresh tomatoes out of my garden but substitute crushed, whole pealed, or stewed canned tomatoes. To me its the variety of the textures I like. For example I bottle tomatoes and use them year round I will mix with my bottled tomatoes the whole or diced tomatoes from cans (which is thicker in consistency then the bottled tomatoes which are pretty much mush by the time you cook them down.
Cook meat and onions together. I like at this time to also put in garlic and Italian seasonings. Most normal cooks put in a dash of this and dash of that. Don't tell my wife but I put the spices in by the hand full (OK maybe she already knows from buying me all the spices). To me the flavor of the spices is what its all about. Once cooked you can drain some or all of the fat. I give my wife grief for dumping it out but I suppose you can if you like, I leave most mine still in the pot though I do buy leaner ground beef.

Add Celery and Green peppers (diced and chopped) my kids like them in big chunks so they can pick them out. and I dice them really small so they cant.

Cook these tell they are to texture you like them and then add tomatoes/tomato past. Note that My 5 pounds of hamburger is huge I make large batches in 1-2 big pots to freeze left overs. Bring contents to high simmer and then turn down and simmer to cook in. At this time I add in more spices (again by hand fulls) and flavor to taste. I like it STRONG but you may want to maybe put a dash in depending on your taste buds. Also add vinegar and simmer 30 min to an hour depending on the consistency you desire your sauce to be.

Last but most important add the brown sugar. What can I say I love the sweetness of the sugar and the sassy and tarter taste of the tomatoes and the spice of oregano.

Now you can make spaghetti and eat, make home made lasagna or put it in the freezer for later.

ENJOY!!

Pineapple Dr. Pepper Spare Ribs

8-10 boneless pork spare ribs
1 (6 oz.) can tomato paste
1 green bell pepper diced
1 cup medium Pace Picante sauce
1 yellow onion diced
3/4 cup brown sugar
1 (20 oz.) can pineapple tidbits
4 cloves garlic minced
1 (12 oz.) can Dr. Pepper
2 tsp. coarse ground black pepper
Trim most of the fat from ribs. Arrange ribs in the bottom of a 12" Dutch oven. Drain pineapple reserving juice. Sprinkle bell pepper, onions and pineapple evenly over ribs. In a large bowl stir together the remaining ingredients including the reserved pineapple juice and pour over ribs. Cover oven and cook for 2 hours using 6-7 briquettes bottom and 12-14 briquettes top heat (325° F.) replenishing briquettes once after 1 hour of cooking time. Turn and baste ribs in oven juices carefully every 1/2 hour.

Wisconsin Cheese Soup

2 or 3 diced carrots
1 cup chopped celery
3 1/2 cups cubed potatoes
3/4 cup flour
8 ounces cheese whiz
pepper to taste
1 cup chopped onion
1/2 pound bacon
3/4 cup margarine
4 cups 2 milk
1 1/2 teaspoons salt





Cook bacon until crisp, crumble when cool. Cover vegetables with water, cook until tender. Melt margarine and add flour, mix. Add milk and cheese whiz. Cook and stir until smooth and thick. Add crumbled bacon, cooked vegetables with with water. Salt and pepper to taste.

Bread Sticks

1 1/4 cup warm water
1 tablespoon yeast
2 1/2 tablespoon sugar
1 egg
2 1/2 cups flour (may need more)
2 teaspoons salt
1/2 cube margarine
garlic salt
dill weed
parmesan cheese

Mix all ingredients together, dough will be sticky. Let rise 1 hour. 1/2 cube margarine, garlic salt, dill weed and Parmesan cheese. Roll out to desired thickness, about 1/2". Cut in strips, about 1 1/2" wide. Melt butter on large cookie sheet in the oven. Sprinkle garlic salt and dill weed over the butter. Dip bread sticks on both sides as you put them on the pan. Sprinkle with Parmesan cheese. Let rise 1 hour. Bake at 400 degrees for 10-15 minutes.