recipes

• Preheat oven to 450°.
• Place chicken in a roasting pan; sprinkle with salt and pepper.
• Stuff the cavity with the onion.
• Add the sauerkraut and water around the chicken.
• Sprinkle sugar over the sauerkraut; cover and place the chicken in the oven, reducing the heat to 375°.
• Bake until chicken is cooked through and tender and juices run clear, about 1½ hours.

• Wash apples and dry completely.
• Remove stems and insert one stick into each apple at the stem end.
• Lightly grease a cookie sheet and set aside for now.
• Alternatively, you can use a silicon baking sheet, but there’s no need to prepare the surface.
• In a medium saucepan (it can’t be too small because the liquid will bubble up when boiling), on medium-high heat, mix together the sugar, corn syrup, and water.
• Stir until sugar is dissolved and then let the mixture come to a boil without stirring until heat reaches 300-310°.
• Remove from heat and stir in food coloring.

• In a large pot, brown the hamburger; drain off fat.
• Add the rest of the ingredients, cover, and simmer for about 45 minutes or until vegetables are cooked through and tender.
• Add more broth or water as needed so the stew doesn’t dry out.
• Serve in bowls topped with shredded cheddar cheese and sour cream if desired.

• In a medium saucepan over medium-low heat, stir the brown sugar and butter until butter melts and sugar dissolves.
• Continue stirring and cook mixture for 2 minutes longer; remove from heat.
• In a small bowl, beat egg yolks well; set aside for now.
• In a large mixing bowl, combine the flour and 1 cup of the milk, mixing until smooth.
• Add the egg yolks and salt and mix well again.
• Add the remaining milk and thoroughly blend.
• Return the sugar and butter mixture to the stove and cook on medium-low heat, slowly adding the flour mixture and stirring constantly the entire time.
• Continue to stir constantly until the mixture is thickened—don’t rush this step and keep the heat low.
• Remove from heat and add the vanilla.
• Continue to stir the caramel syrup while it cools to barely warm and then pour into the prepared pie shell.
• Top pie with meringue (see instructions below), being careful to seal the edges.
• Take the back of a spoon and lift up peaks or make swirls across the top.
• Bake in a preheated 350° oven for 12-15 minutes or until meringue is golden.
• Allow pie to cool before serving.

Prepare the meringue topping:

• In a medium mixing bowl beat the egg whites together with the vanilla and cream of tartar until soft peaks form.
• Gradually add the sugar, beating hard until stiff and glossy peaks form and all the sugar is dissolved.
• Top pie with meringue as directed above.

• Brown the hamburger and onions; drain.
• Mix meat mixture with the cream cheese, milk, cream of mushroom soup, salt, and catsup.
• Spread into a lightly buttered baking dish and bake at 375° for 15 minutes.
• Place the unbaked biscuits on top, leaving room between them to rise while baking.
• Return to the oven and bake for about 20 minutes or until the biscuits are done and golden on top.

• Place beans in a large stockpot and add enough water to cover.
• Boil for 5 minutes, cover the pot, and let sit for 1 hour.
• Drain the beans and cover them again with fresh water.
• Place them back on the stove and simmer until they are cooked, about 2 hours, adding boiling water as needed to keep them covered.
• When the beans are tender, drain most of the water off and then add the remainder of the ingredients; stir to mix thoroughly.
• Spread mixture in a large bean pot or ovenproof casserole and bake at 350°, uncovered, for about 2 hours, adding a bit of boiling water if needed so they don’t dry out and scorch on the bottom.

• Roll out half of the dough and line a large pie plate.
• (Use at least a 9.
• 5-inch size or you’ll have boil-over issues.
• I personally use a large, extra deep pie plate and don’t have boil-overs.
• ) Set aside for now.
• Preheat oven to 425°.
• In a large mixing bowl, combine the corn syrup, sugar, melted butter, tapioca, cinnamon, nutmeg, and salt; mix and let set for 10 minutes.
• Add the sliced apples and mix to coat.
• Place filling in pie shell.
• Roll out the top crust and place on top of the apple mixture.
• Crimp the edges, making sure that there is a ridge all around the edge of the crust.
• This will be very helpful when you add the toffee topping later on.
• Make some slashes in the top crust to help steam vent.
• Bake at 425° for 10 minutes and then reduce the heat to 350° and bake for another 30 minutes.
• While pie is baking make the buttered walnut toffee topping as follows:
• Mix together all of the topping ingredients.
• Remove the pie from the oven after the above baking time is complete and pour topping over the top crust.
• (You’ll find that the topping doesn’t “pour” too well, but just do your best to cover the whole area.
• ) Immediately return the pie into the oven, still set at 350°, and bake for 5 more minutes.
• If you are worried about the pie boiling over, try placing a large cookie sheet underneath to catch drips.
• Remove pie from the oven and place on a rack to cool.
• It needs to cool until almost room temperature before you slice into it so the butter toffee coating has a chance to harden.

• Lightly grease or butter a 9-inch square baking dish; set aside.
• In a small mixing bowl, stir together sugar, flour, and 1 tsp.
• cinnamon.
• With a pastry blender or your fingers, cut in butter until mixture is crumbly; set aside.
• In another mixing bowl, peel, core, and thinly slice the apples.
• Add the remaining 1 tsp.
• cinnamon and lemon juice; gently mix.
• Spread the apples in the prepared baking dish and sprinkle crumb mixture evenly over the top.
• Bake uncovered in a preheated 350° oven for 50-60 minutes or until apples are tender and the crumb topping is golden and crisp.
• Let cool for about 30 minutes and then serve.

• In a pot, mix together all ingredients except for the butter, flour, and milk.
• Simmer for 20 minutes.
• Remove celery pieces and bay leaf and turn down heat to low.
• In a small saucepan, melt the butter and then whisk in the flour.
• Slowly add ½ cup of the soup, whisking constantly while adding.
• When the roux is smooth, add about another ½ cup of soup, continuing to whisk.
• Now slowly pour roux into the soup, whisking all the while.
• The soup will thicken slightly after a minute or so.
• Just before ready to serve, add the milk and stir.

• Cream together the butter and sugar.
• Add molasses and eggs and beat well.
• Add flour, salt, baking soda, and spices; beat again.
• Chill at least 30 minutes.
• Roll dough into balls and then roll balls in sugar and place on ungreased cookie sheet.
• Bake at 350° for 10-11 minutes.