2 or 3 pot roasts, cut off fat. Place in Dutch oven.
2 cans beer - can use non-alcoholic
1 can beef broth
Oregano, Garlic Salt and Pepper
1 or 2 jars pepperoncini with juice
Mix above and pour over roasts. Cover and cook at 300 F. about 6 hours or until meat shreds easily. Cool and defat broth. Shred meat and use only the au jus portion of broth to pour over the shredded meat. I use a 9x13 glass pan to reheat and serve. Reheat slowly. Can be made ahead and frozen. Serves 20. Serve in buns.

1 ½ cup peeled and chopped Granny Smith apples
½ red bell pepper, seeded and chopped
1 cup chopped onion
1 cup dark brown sugar
¾ cup cider vinegar
½ cup golden raisins
1-2 Tbsp. peeled, minced, fresh ginger root
½ tsp. dry mustard
½ tsp. salt
Pinch of dried red pepper flakes

Combine everything in a large stainless steel pan and bring to boil while stirring constantly. Boil gently, stirring occasionally for 40 minutes. This recipe makes 3 cups and can be stored in the refrigerator for up to 3 months. A special treat to serve with pork, duck, goose or turkey.

APPLE RAISIN CHUTNEY

1 ½ cup peeled and chopped Granny Smith apples
½ red bell pepper, seeded and chopped
1 cup chopped onion
1 cup dark brown sugar
¾ cup cider vinegar
½ cup golden raisins
1-2 Tbsp. peeled, minced, fresh ginger root
½ tsp. dry mustard
½ tsp. salt
Pinch of dried red pepper flakes

Combine everything in a large stainless steel pan and bring to boil while stirring constantly. Boil gently, stirring occasionally for 40 minutes. This recipe makes 3 cups and can be stored in the refrigerator for up to 3 months. A special treat to serve with pork, duck, goose or turkey.

Ingredients

Ingredients for noodles:
Ingredients for salmon:

Instructions

Noodles:
To cook salmon:

5-6 cups flour (2 cups initially)
1 T. yeast
1/2 cup sugar
1 1/2 t. salt
1/2 cup soft butter
1 1/2 cup hot water
2 room temp eggs
1 cup wheat germ

Warm eggs. Combine dry ingredients. Add soft butter and water and beat. Add eggs and additional cup flour. Beat 1 minute. Add Wheat Germ. Add Flour. Kneed. Rest 20 minutes. Divide in 2. Roll each half into a 14" circle. Cut into 16 triangles and roll outer edge towards center (16 crescent rolls). Let rise and bake 20 - 25 minutes.

2 cups flour
1 cup butter
1/2 cup powdered sugar
Combine with pastry blender and pat into 9x13 pan.  Bake at 350 for 20 minutes.
While crust is baking mix the following:
2 cups granulated sugar
4 eggs
juice from 2 lemons (5 Tbsp.)
1/4 cup flour
1 tsp. baking powder
dash salt
Mix eggs, sugar, salt and lemon juice.  Mix flour and baking powder and fold in the egg mixture.  Pour onto hot crust and bake 25 minutes longer.  Cool and cut into bars.  Sprinkle with powdered sugar.  Makes 24 bars.

2 c. flour
1 c. shortening
dash salt
Pastry blend.

2 T. sugar
1 1/2 Corn Starch
Blend very good so don't have to handle
feel if too rich  (more moist)
add approximately 1/4 c. more flour

1/3 c. milk
1 egg yolk
blend together

Add milk and yolk and kind of fold it in with a big fork or knife. Don't work much at all. Divide into three. Flour surface and put into ball and roll around. Flour under if sticks. Shape into pan and flute edges. Bakes better if frozen.

1/2 bag of brown lentils, sorted and washed
1 large onion chopped
3-4 carrots diced
3-4 celery stalks, diced
2 medium potatoes, cubed
3 bay leaves
3 cloves
thyme to taste (start with one-half teaspoon)
2 cans of bee or chicken stock (or bouillon cubes)
2 cans of diced tomatoes
ground cumin to taste (start with one-half teaspoon)
1 bunch of cilantro, chopped, stems removed
lemon juice

In a large pot, cover the lentils with cold water and bring to a boil.
Add the chopped vegetables, bay leaves, cloves, thyme and stock and simmer until all vegetables and lentils are cooked
Add the tomatoes and cumin and heat through
Adjust the seasoning
Just before serving, and the cilantro (do not allow to boil, boiling takes away taste for guest)
Serve hot with lemon juice to taste

1 pound ground beef or sausage
1/2 cup chopped onion
1 clove garlic, minced
1 16-ounce can tomatoes, cut up
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
2 teaspoons dried basil, crushed
1 teaspoon salt
8 ounces lasagna noodles
1 tablespoon cooking oil
2 eggs
2 1/2 cups cottage cheese
3/4 cup grated Parmesan cheese
2 Tablespoons dried parsley flakes
1 pound mozzarella cheese

oven 375 degrees
Cook meat, onion and garlic till meat is browned.  Drain fat.  Stir in the undrained tomatoes and next 4 ingredients.  Cover; simmer 15 minutes, stirring often.  Meanwhile, cook noodles till tender in boiling salted water with cooking oil added to water.  Drain; rinse noodles.  Beat eggs; add cottage cheese, 1/2 cup of the Parmesan, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.  Layer half of the noodles in a 13x9x2-inch baking dish; spread with half of the cottage filling.  Add half of the mozzarella cheese and half of the meat sauce.  Repeat layers.  Sprinkle remaining Parmesan atop.

Bake in a 375 oven for 30 - 35 minutes or till heated through...( Or, assemble early and refrigerate; bake 45 minutes or till hot.)  Let stand 10 minutes.  Makes 10 servings.

• 4 tablespoons butter
• 1/4 cup honey
• 1/4 cup packed light brown sugar
• 2 cups quick cooking oats (must be quick oats)
• 1 cup rice krispies cereal
• 1/2 teaspoon vanilla extract
• 1/4 cup mini chocolate chips

1. Toast the oats in the oven (350 degrees for 4-7 minutes) and let cool before using them in the recipe.
2. Lightly coat a 9X11-inch pan with cooking spray and set aside. If you don't have a pan that size, use a similar sized pan, like a 8X12-inch. This recipe is a bit small for a 9X13-inch pan but if that's all you have, just pack the granola bar mixture into a smaller portion of the pan - the mixture doesn't spread so that should work fine.
3. In a large bowl, stir together the oats and rice krispies. Set aside. In a small saucepan, combine the butter, honey and brown sugar. Cook over medium heat until the butter melts and the mixture comes together, stirring frequently. Cook at a simmer (so the mixture is lightly bubbling) for 2 minutes. Remove from the heat and stir in the vanilla.
4. Pour the wet mixture over the oats/rice krispies and mix with a wooden spoon until evenly moistened. Press the mixture into the prepared pan, pressing down very firmly. If the mixture isn't pressed down well enough, the bars will be crumbly once they cool. Sprinkle the mini chocolate chips on top. Press lightly if you want them to stick to the bars. Mine tended to fall off, which was just fine since there were a lot of little fingers ready to eagerly pick them up and eat them anyway.
5. Let the bars cool for at least 2 hours at room temperature. Cut into rectangles. Store well covered at room temperature for 2-3 days.

Mix together 1 c buckwheat, 1 1/2 c whole wheat flour, 4 t baking powder, 3 T brown sugar, 1 t salt, 2 t cinnamon, 1/2 c pealed and chopped apples, in separate bowl whisk 2 eggs, 2 1/2 c milk, 2 T oil and add to dry ingredients. Stir just til incorporated...don't worry about lumps.

Prep Time: 30mn
Cook Time: 25mn
Total Time: 4hr 15mn

This recipe makes 2 9-inch pizzas that will serve 4-6 people.

DOUGH INGREDIENTS 
3 1/2 cups flour 
1/2 cup yellow cornmeal 
1 1/2 teaspoons salt 
2 1/2 teaspoons sugar 
2 1/4 teaspoons rapid-rise yeast 
1 1/4 cups water 
3 tablespoons butter, melted + 4 tablespoons butter, softened 
1 teaspoon olive oil 

SAUCE INGREDIENTS 
2 tablespoons unsalted butter 
1/2 of a small onion, finely diced 
1/4 teaspoon dried oregano 
1/2 teaspoon salt 
2 garlic cloves, minced 
1- 28 ounce can fire roasted crushed tomatoes  
1/2 teaspoon sugar 
2 tablespoons chopped fresh parsley 
1 tablespoon oil 

OTHER INGREDIENTS 
4 cups fresh grated mozzarella cheese 
1/4 cup fresh grated parmesan cheese 

DOUGH DIRECTIONS:

1. In your food processor with the dough blade attached, or in a stand mixer with the dough hook attached, combine flour, cornmeal, salt, sugar, and yeast.  
2. Add in melted butter and water and mix for several minutes until the dough is smooth. 
3. Knead dough by hand if you are not able to obtain a smooth consistency after 4-5 minutes. 
4. When the dough is smooth, line a bowl with olive oil, then place the dough in the bowl. 
5. Loosely cover the bowl and allow the dough to rise for about an hour. 
6. Lightly flour your work surface or use a non-stick mat and turn the dough onto it. Use a rolling pin to roll the dough into a 15 by 12 inch rectangle.  
7. Spread 4 tablespoons of butter over the rectangle of dough. Starting at the short end, roll the dough into a log. Flatten the log of dough into an 18 by 4 inch rectangle using the rolling pin and your hands. Cut the 18 x 4 inch rectangle of dough into 2- 9 inch pieces. Fold each piece of dough into thirds, then pinch the seems together to form a ball of dough. Place both balls of dough in the refrigerator for about 40 minutes so that the butter can firm up. 
8. While the dough is in the fridge, make the sauce (directions below), and grate the cheese. After the dough has rested in the fridge for 40 minutes, roll each piece into a 13 inch circle. Pre-heat the oven to 425 degrees. 

SAUCE DIRECTIONS:

1. In a large saucepan melt butter. Then add in onion and cook the onion until it is translucent.  
2. Stir in garlic, and cook for a minute or two. 
3. Add in salt, oregano, sugar, and crushed tomatoes. 
4. Bring the sauce to a boil, then reduce the heat and simmer for 20-30 minutes. 
5. When the sauce has reduced and there is only about 2 1/2 cups remaining, stir in basil and olive oil. 
6. Remove from heat. 

ASSEMBLY DIRECTIONS: 

1. Lightly grease two 9-inch cake pans with a bit of olive oil. You are making two 9-inch pizzas.
2. Arrange each 13-inch circle of dough in a cake pan, using your fingers to push the dough up along the sides. 
3. Top the dough with 2 cups of mozzarella cheese, then add 1 1/4 cups sauce, per pie.  
4. Add any toppings you’d like, then top with 1/4 cup fresh grated parmesan cheese. 
5. Bake the pizzas on the middle-rack for 20-30 minutes, or until the crust is golden brown. 
6. Allow the pizzas to cool for about 5-10 minutes, then slice and enjoy! 

Recipe: http://centercutcook.com/how-to-make-chicago-style-deep-dish-pizza/

Set oven to 400 degrees and melt 1 stick of butter in 9x13 pan.
Beat 4 eggs and add 1 cup flour, 1 cup milk, 1\4 t. Cinnamon, dash of vanilla and 1\2 t. salt. Add to hot butter and bake 15-20 minutes.

Roast venison. Remove meat and put about a cup of water in roasting pan to catch cracklings. Make a rue with a 1/4 cup butter 1/2 onion and a heaping T. of flour. Add 1/2 T rubbed sage. Add racklings and additional cup of water and bite size venison. Boil till slightly thick.
I served with mashed potatoes. (Remember: diced potatoes, 1/4 cup butter, 1/4 cup sour cream, garlic salt, pepper and salt, parsley, smidge nutmeg etc.)

Let 2 cups of butter soften to room temperature.

Cream butter and 2 cups brown sugar with 1 1/2 cups white sugar.

Add 3 eggs and 2 t vanilla and beat.

In separate bowl whisk 5 cups flour, 1 1/2 t. salt and 1 1/2 t. baking soda.

Add to dough with 1 1/2 cups chocolate chips.

Bake 7-11 minutes at 350 degrees F. (Note to self: don't overbake!!... or underbake, watch it carefully and know your oven.)

Makes 5 dozen

2 1/4 teaspoons (1 packet) instant yeast
3 1/2 cups all-purpose flour
2 1/4 teaspoons salt
1 1/2 cups warm water (120º - 130º)

In a mixer using the flat beater, combine the yeast, 2 1/2 cups flour and salt. Mix on low for about 30 seconds.
Pour in the warm water. Continue mixing until a shaggy dough forms. Clean off beater and switch to the dough hook. Mix in the remaining cup of flour a little at a time, to make a soft dough, adding more or less flour as needed. Knead the dough for 5 minutes. The surface should be smooth and the dough will be soft and somewhat sticky.
Turn the dough onto a kneading surface and let rest for 2 - 3 minutes while you wash and dry the bowl.
Return the dough to the mixing bowl and let it rise at room temperature (about 75º) until 3 1/2 times its original volume. This will probably take about 3 hours.
Deflate the dough and return it to the bowl. Let the dough rise at room temperature until not quite tripled in volume, about 1 1/2 - 2 hours.
Meanwhile, prepare the rising surface: rub flour into canvas or linen towel placed on a baking sheet. (I used parchment paper.)
Divide the dough into 3, 6, or 12 pieces depending on the size loaves you wish to make. Fold each piece of dough in two, cover loosely, and let the pieces relax for 5 minutes.
Shape the loaves and place them on the prepared towel or parchment. Cover the loaves loosely and let them rise at room temperature until almost triple in volume, about 1 1/2 - 2 1/2 hours.
Preheat oven to 450º. Set up a "simulated baker's oven" by placing a baking stone on the center rack, with a metal broiler pan on the rack beneath, at least 4 inches away from the baking stone to prevent the stone from cracking.
Transfer the risen loaves onto a peel.
Slash the loaves.
Spray the loaves with water. Slide the loaves into the oven onto the preheated stone and add a cup of hot water to the broiler tray.
Bake for about 25 minutes until golden brown. (If you used parchment paper you will want to remove it after about 10-15 minutes to crisp up the bottom crust. Spray the loaves with water three times at 3-minute intervals.
Cool for 2 - 3 hours before cutting.

2 cups flour
1/4 cup granulated sugar
1 1/2 t. baking powder
1/2 t. baking soda
2/3 cup buttermilk
1/2 cup sour cream
2 eggs
5 Tbsp. butter melted
1 cup fresh blueberries (frozen in a pinch)
1/2 cup dried tart cherries

Preheat oven to 400 degrees F. Grease twelve 2 1/2-inch muffin cups; set aside. In a large bowl stir together flour, granulated sugar, baking powder, baking soda, and salt. Make a well in the center of flour mixture; set aside.  (A well helps the wet ingredients incorporate quickly, making it less likely that you will overmix, which will result in a tough texture) If you used frozen blueberries, add them to the dry mixture now.
In a 2-cup measure whisk together buttermilk, sour cream, eggs, and 3 tablespoons of the melted butter. Add all at once to flour mixture. Gently stir just until moistened (batter should be lumpy). Add blueberries and dried cherries; gently fold in.
Spoon batter into prepared muffin cups, filling each three-fourths full. Use a large spoon or ice cream scoop to fill; this will ensure rounded tops that wont spill over the tin. Bake for 15-20 minutes or until golden brown and toothpick comes out clean. Remove from oven and brush with remaining melted butter. Cool in muffin cups on a wire rack for 10 minutes. Remove them too quickly and they can break apart. Leave them in to long, and they can become soggy. Makes 12 servings.

2 1\2 c whole wheat flour
2 3\4 flour
2 c sugar
2 T baking powder
1.5 t salt
1.5 t soda heaping
3 oranges
1\2 c butter
3 beaten eggs
3 c chopped walnuts
3\4 c flour for frozen blueberries
3 c blueberries

Mix first five ingredients. Grate orange rinds. Squeeze juice into bowl and add enough boiling water to make 2 1\4 cups liquid. Add butter melted. Beat eggs. Add all liquid to dry ingredients just till combined. Toss blueberries in flour. Carefully stir in blueberries and walnuts. Makes 38 muffins or 3 loaves.
Bake loaf at 350 for 50-60 minutes or muffins for 20 minutes. Cool for ten minutes. Remove from pans.

4 eggs

Pound Cake:
1 1\2 sticks 3\4 butter softened
1 cup flour
1\2 t. Salt
3\4 cups sugar
1\2 t. Vanilla
3 large eggs
Preheat oven to 350 degrees. Butter a 8x8 pan. Whisk flour and salt and set aside. Beat butter, sugar and vanilla 3-5 minutes. Add eggs one at a time beating one minute after each. With mixer on low add flour mixture and beat just till combined. Bake until golden, 50-55 minutes.

1 cup strong coffee, chilled
1 T. Rum
6 egg whites
12 egg yolks
1 t. Vanilla
16 oz. Mascarpone cheese at room temperature
6 T + 6 T sugar
Cocoa Powder for dusting

Whip the egg whites with 6 T of sugar till stiff peaks form. Set aside. Whip egg yolks with remaining 6 T of sugar till thick and foamy, about 3-5 minutes. Add mascarpone and vanilla and beat till combined. Gently fold in whites and set aside. Add rum to coffee. Slice cake a scant 1\4 inch thick pieces about the size of ladies fingers and layer in bottom of large 9x13 Pan or serving bowl. Generously dab or brush coffee on layer of pound cake. Spread with egg mixture. Repeat 1 or 2 more times depending on your dish. Refridgerate 4-6 hours. Dust with cocoa powder and serve with spoon if you used a bowl or a spatula if you used a 9x13 pan.