Category: PAT SHOMO

8 C popped popcorn
3/4 c. packed brown sugar
6 Tbls. Margarine
3 Tbls. Light corn syrup
1/4 tsp. salt
1/4 tsp. baking soda
1/4 tsp. vanilla

Put popcorn into a baking dish. In a 1 1/2 quart sauce pan combine sugar,
margarine, corn syrup & salt. Cook & stir over medium heat until butter melts &
mixture comes to a boil, cook without stirring for 5 minutes more. Remove
from heat. Stir in baking soda & vanilla. Pour over popcorn; gently stir to
coat popcorn. Bake at 300* for 15 min.; stir and bake 5 to 10 min. more. Remove
popcorn to a large bowl. Cool. Makes 8 cups.

1 lb. macaroni
1 med. Sweet onion (finely chopped)
2 o3 celery stalks (finely chopped)
1 med. Carrot (shredded)
1 med. Green pepper (finely chopped

Sauce
2 c. mayonnaise
3/4 c. sour cream
2 tsp. Dijon mustard
1 1/4 c. sugar
1/4 c + 2 tsp. white vinegar
1/2 tsp. salt
1/4 tsp. pepper

Mix all ingredients for the sauce in a bowl & combine well. Add chopped
vegetables & combine. Cook macaroni in boiling salted water to al dente, rinse
in cool water & drain well. Add macaroni to sauce & vegetables mix &
refrigerate.

12 green tomatoes
4 green peppers
2 sweet red peppers
6 onions (peeled)
1 small cabbage
1/4 c. Kosher salt
3 c. dark brown sugar
1 1/2 tsp. celery seed
1 Tbls. Mustard seed
1 Tbls whole cloves
2-inch stick cinnamon
1 Tbls whole allspice
2 c. apple cider vinegar

Chop tomatoes, peppers, onions & cabbage coarsely (food processor works
well. Mix vegetables when chopping). Sprinkle them with salt, cover, let stand
overnight. Cover with cold water & drain. Mix remaining ingredients in a
large pot. Add the vegetables & bring to boiling point. Reduce heat & simmer
for 15 min. Spoon into hot sterilized jars, fill with the cooking liquid leaving a
1/8 inch head space & seal.
** I freeze in small containers instead of canning. **
**** Note: to avoid letting cloves, cinnamon stick & allspice in finished
product wrap in cheese cloth & allow to sit in brine overnight. Celery seed
& mustard seed can be placed in brine loose. If pot is not stainless steel mix
brine in glass bowl to let sit overnight.

1 gal. apple cider
2 qt. apple juice
1 c. sugar
8 cinnamon sticks
2 c. pure grain alcohol OR 1 c. Captain Morgan & 1 c. 151

Mix cider, juice, sugar & cinnamon sticks in a large pot. Bring to a boil then
simmer until reduced to 1 gal. Cool mixture, remove cinnamon sticks then
add the alcohol. Bottle & chill.

1 lb. ground beef
1/2 c. finely chopped onion
1 can tomato sauce, 16 oz.
1 can water, 16 oz.
pinch of hot pepper
2 tsp. dried oregano
1 1/2 tsp chili powder
1 tsp. ground black pepper
1 tsp cumin powder
1 tsp Tabasco sauce or to taste
1 tsp salt
1 Tbls sugar

Brown ground beef & onion, breaking up beef until fine. Add the tomato
sauce, water & the spices. Mix well. Simmer for 2 hours, uncovered.

*cast iron skillet works best.

1/2 lb. butter or margarine
1 c. granulated sugar
3 Tbls. Flour
1 c. milk
1 tsp. vanilla

Butter should be at room temp. Mix flour & milk, cook like gravy until thick,
cool in refrigerator. After cake is cool, beat butter & sugar until creamy, add
vanilla & cooked mixture. Beat until creamy & smooth.

2 tsp cocoa
2 oz. red food coloring
1 tsp. baking soda
1 tsp. vinegar
1/2 c. shortening
1 1/2 c. sugar
2 eggs
1 tsp. salt
1 tsp. vanilla
2 1/4 c. flour
1 c. buttermilk

#1 combine cocoa & red food coloring (mix & set aside)
#2 combine baking soda & vinegar (mix & set aside)
Cream together shortening, sugar, eggs, salt & vanilla. Add #1 mixture plus
flour & buttermilk. Fold in #2. Bake in 2 9″ greased & floured cake pans.
Bake at 350* for 35 min. Test for doneness with toothpick.

1pk. Yellow cake mix
1 small pk. Vanilla pudding
2 Tbls. Salad oil
1 1/3 c. water
2 eggs

Streusel
1/2 c. flour
1/2 c. brown sugar
2 tsp. cinnamon
2 Tbls margarine, melted

Glaze
3/4 c. confectioners sugar
1 Tbls. Milk

Mix streusel & set aside. Grease & flour a tube pan. Mix all ingredients for
cake. Pour half of the batter into tube pan. Sprinkle with 2/3 streusel mix.
Pour in remaining batter & sprinkle top with remaining streusel. Bake at
375* for 40 to 50 min. After removing from pan turn right side up onto
a plate. Cool 15 min. then drizzle with glaze.

2 c. sugar
2 tsp. baking soda
3 c. flour
6 Tbls. Cocoa
1/2 tsp. salt
2 Tbls. Vinegar
2 c. water
1/2 c. oil
2 tsp. vanilla

Place all dry ingredients in a small rectangle baking dish. Mix wet
ingredients together. Make small wells in dry ingredients and pour wet
ingredients into well. Mix well in pan. Bake at 350* of 40-50 min.

1 cup warm milk (110*)
4 Tbls. Sugar
2 pkgs. Yeast
4 1/2 to 5 cups flour
1 tsp. salt
1/3 cup instant vanilla pudding
1/2 cup butter
2 eggs

Filling
1 cup butter
1/2 cup sugar
2 cups light brown sugar
2 Tbls. Cinnamon

Glaze
3 cups confectioners’ sugar
1/2 tsp. vanilla
2-4 Tbls. Milk (should be thin)

Dissolve sugar & yeast in warm milk & let stand about 5 min. Combine flour,
salt & pudding add butter & mix. Add eggs, 1 at a time, then yeast mixture. Mix
until soft dough forms. Turn out onto floured surface and knead about 10 min.
until smooth, adding flour if dough is too sticky. Grease a large bowl. Place
dough in bowl, turn once to coat dough. Cover with plastic wrap & place in
warm area until double in size(1 1/2 hour). Butter 2 9X13 pans well.

Melt butter mix with both sugars & cinnamon. Punch down dough, divide in
half. Roll out each half on a lightly floured surface to an 18 X 12 inch
rectangle. Divide filling in half and spread each rectangle with filling. Starting
on one long side roll up jelly-roll fashion. Moisten seam with water & pinch
seam to close. Cut each roll in 12 pieces (dental floss works well) & place in
greased pans. Cover with plastic wrap & let sit in warm place until double in
size, about 30 to 45 min. Heat oven to 350*. Uncover pans & bake until golden
brown, about 30 to 40 min. Transfer to wire rack to cool. Drizzle glaze on top
while still very warm.