2 c. mayo
1/2 c. Dijon mustard
1/2 c. honey
Mix all ingredients together until smooth. Good dip for cheese, pretzels,
chicken tenders & etc.
Category: PAT SHOMO
1 Tbls. Bacon drippings
1 apple, cored, peeled & sliced
1/2 c. vinegar
1 large head red cabbage
1 c. brown sugar
5 whole cloves
salt & pepper
Finely slice or shred cabbage. Preheat a heavy bottomed skillet (cast iron)
on med-high heat. Pour in drippings. Add cabbage & apple, stir. When
cabbage is hot, pour in vinegar mix well. Add sugar & cloves & stir well. Cook
on med. Heat for about an hour or until cabbage is tender & has a “glassy”
appearance.
1 batch spaghetti sauce
12 lasagna noodles
1 lb. mozzarella cheese
1 c. parmesan cheese
3/4 c. ricotta or cottage cheese
Cook noodles slightly less than a’dente, drain. Divide sauce & cheeses into
3’s. Use a small amount of sauce on the bottom of a 9 X 13 pan, top with,
4 noodles, ricotta cheese, sauce, parmesan & mozzarella. Repeat 2 more
times. Bake at 375* for 45 min.
1 Tbls. Olive oil
1 lb. ground beef
1 med. Onion
2 stalks celery
1 small green pepper
3 cloves garlic
1 small can tomato paste
1 #2 can crushed tomatoes
1 1/2 c. water
1 tsp. ea. Italian seasoning &parsley
1/2 tsp. ea. Dried basil, oregano,
celery seed, chili powder, cumin
dash ea. Cayenne & crush red pep
1 tsp. salt
1/4 c. brown sugar
3 bay leaves
Brown beef in olive oil. Add onion, celery, green pepper & garlic cook until
soft. Add tomato paste, crushed tomatoes & water mix. Add spices, brown
sugar & bay leaves. Simmer for 2 – 3 hours. Remove bay leaves before
serving.