Apple Butter

by Glenda & Holly

4 cups peeled & chopped apples
¾ cup dark brown sugar packed
2 tbs balsamin vinegar
¼ cup butter divided
1 tbs ground cinnamon
½ tsp salt
¼ tsp cloves
1 ½ tsp vanilla

Combine apples, sugar, cinnamon, vinegar, 2 tbs butter, salt and cloves. Cook in low crockpot for 8 hours. Then stir in remaining butter and vanilla. Let cool completely. Makes 2 cups.

Taco Soup

A recent article I read made me realize it is just as important to add recipes that we have now as it is to put in recipes by Mom. They are each a part of our lives, from different times, different places, different circumstances. But they are all family recipes, no matter how you look at it!

This Soup is one of the easiest soups that can be made. Almost every daughter in our family makes it, each with a different added touch. This version is my own (Hope's) that I have made for our family on many occasions. And, being the crock pot fan that I am, that is the main tool you will use for this recipe!

Into Crock Pot place two frozen boneless chicken breasts. Generously cover with Taco Seasoning. (I use it from a container from Sam's Club, but one individual packet will work.) Pour one small can tomato sauce over that, and one can of water on top of that. Then pour the following into the crock pot, *draining the necessary items: *corn, *black beans, chilli beans, diced tomatoes, chicken stock. Cook on Low until dinner time (8-10 hours) or High 4-5 hours. About an hour before dinner shred the chicken and give it all a good stir. If you need to add more liquid, now's the time so you don't water down the flavor. Add enough water to give you a broth to your desired thick/thinness. Serve on it's own or over Frito corn chips and top with shredded cheese, sour cream and guacamole. Yummm!

"Surprise"

Yes. That is what this is titled on the recipe card in Mom's own cursive. I found it funny that the only way she could get me to eat Cottage Cheese was with this recipe titled, "Surprise".

1 small container cool whip
1 small container cottage cheese
1 small package Jello
1 small can crushed pineapple with juice
nuts

Stir together. Let set in refrigerator overnight.

Marshmellow Refrigerator Loaf

I must add first that I never recall my mom making this dessert. By the sound of it, I wish she had!! This looks so yummy!

1/2 lb. quartered or tiny marshmellows
1/4 cup water
1/2 cup whipping cream
1/2 cup chopped nuts
1/2 chopped dates
2 1/2 cups graham cracker crumbs

Pour water over marshmellows. Add whipping cream, nuts, dates and blend well. Add graham cracker crumbs and knead well. Form into roll about 6 inches long and 3 inches thick. Place in loaf pan. Let stand over night. Serve in slices topped with whipped cream.

Christmas Pudding

2 Cups:
Flour
Sugar
Raisins
Grated Carrots
Grated Potatoes
Chopped Walnuts
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp Allspice
1/3 cup melted margarine

Sift together dry ingredients. Mix in Raisins, vegetables, nuts and butter. (This is where the directions get weird, so I will do my best to make sense of it.... Mom and her cursive and 'dash of this' method!!)

Pour into #10 can. Place into baking dish and fill dish with water. Cover with foil tent and bake... I don't know, let's just say 350°... for 1 hour.

Apple Crisp

1 cube margarine/butter
1 cup brown sugar
1/2 cup whole wheat flour
2 cups oatmeal
1 tsp. cinnamon
1 cup chopped nuts (optional)
1 qt. applesauce

Cream margarine and sugar. Add flour and other dry ingredients. Mix well. Will be crumbly. Spread applesauce in bottom of baking dish. Spread crumb topping evenly over the applesauce. Bake at 350° until golden brown.

Ice Cream from Mavis Rivera

Dissolve 4 1/2 cups sugar in 8 1/2 cups milk. Combine with 6 TBL lemon juice concentrate. Add 1 1/2 pints whipping cream, 3 tsp vanilla, 1 large can crushed pineapple (with juice) and 3 packages frozen strawberries.

Freeze in electric freezer. Makes 6 qts.

So, obviously this is for a large crowd. But it sure sounds yummy!!!