Pickled Vegetables

Title: Pickled Vegetables
By Louise
Categories: Vegetables, Side Dish, Mexican
Servings: 10
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4 c Green Beans; Whole
3 ea Celery; Stalks, *
1 c Carrots; 2 med, **
1 1/2 c Cauliflowerets
1 c Broccoli Flowerets
1 c Radishes
1 c Peppers; ***
2 c Boiling water
2 T Black Peppercorns
2 c Cider vinegar
2 c Sugar
1/2 ts Salt
1/4 t Cloves; Ground
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* Celery should be cut into 2 X 1/4-inch strips (about 1 1/2 Cups)
** Carrots should be cut diagonally into thin slices.
*** Peppers can be canned, dry or fresh. I use Chipotle Dried plus a few colored fresh strips
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1. Mix all vegetables in a large glass or plastic container.
2. Mix Liquids and spices and allow to cool.  Pour over vegetables.
3. Cover and refrigerate at least 48 hours but no longer than 2 weeks.
Many different kinds of Vegetables can be substituted, like summer squash, parsnips, cukes, snap peas, etc.
Makes about 10 cups of vegetables

Egg Custard

Egg Custard
Requested by Linda C.
Recipe By : Louise
Serving Size : 6
Categories : Desserts, Eggs, Puddings
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3 egg yolks
1 egg
1/4 cup sugar
1 cup heavy cream
1 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
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1. Beat together egg yolks and whole egg until light.
2. Beat in sugar. Combine cream and milk, scald, and beat gradually into egg mixture. Stir in vanilla.
3. Pour into six individual custard cups. Sprinkle with freshly grated nutmeg.
4. Place in baking pan and add hot water to reach halfway up sides of cups.
5. Bake at 325 degrees for one hour or until a knife inserted into custard comes clean. Serve hot, warm, or cold.

Coney Island Hot Dogs

Coney Island Hot Dogs
Recipe By : Louise
Serving Size : 12
Categories : Sandwiches, Sauces
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1/4 pound ground beef -- lean
6 ounces tomato paste
1 1/2 cups water
1/4 cup pickle relish
1 tablespoon instant minced onion
1 tablespoon mustard
3 teaspoons chili powder
1 teaspoon sugar
12 hot dogs -- heated
12 hot dog buns -- toasted
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1. In a medium saucepan. Cook meat, crumbling with a fork, until it looses its red color. Add remaining ingredients, except franks and buns, and simmer for about 30 minutes.

Home-Style Beans

Home-Style Beans
Recipe By : Linda Cormier
Serving Size : 16
Categories : Side Dish
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2 cans pork and beans
2 1/2 tablespoons mustard -- prepared-yellow
2 1/2 tablespoons brown sugar
2 1/8 tablespoons worcestershire sauce
5/8 cup cheddar cheese -- grated
5/8 cup onion flakes -- french fried
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1. Portion into casserole pan -- all but cheese & onions. Bake at 350 until heated through. Top with onions and cheese. Serve.

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Whacky Eggless Chocolate Cake

Whacky Eggless Chocolate Cake
By Louise
Categories: Cakes, Chocolate
Yield: 12 servings
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2 c Flour
1 1/4 c Sugar
1/2 c Cocoa
2 ts Baking soda
1 c Sour milk
1/2 c Melted shortening
Or salad oil = (I use canola or peanut oil)
1/2 c Boiling water
1 ts Vanilla
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1. Put all ingredients (in order) in one bowl and beat.
2. Bake in greased tube pan for about 55-60 minutes in a 350 degree oven. (some ovens may vary, so check the cake between 50 aand 60 minutes)
3. I frost my cake with a white buttercream frosting with a hint of real coffee -- it is absolutely delicious!
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Hint: To make sour milk, add one teaspoon of vinegar or lemon juice to the cup of milk and let it stand for a couple of minutes.
For the liquid shortening, I use peanut or canola oil; it is both healthy and tasty and makes the cake very moist.

Maple Bars

Maple Bars
Recipe By : Louise
Serving Size : 12
Categories : Dessert, Cookie
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1/2 cup sugar
1/3 cup shortening
2/3 cup maple syrup
2/3 teaspoon vanilla
1 large egg
1 1/3 cups oats
2/3 cup flour
2 5/8 tablespoons coconut
2/3 teaspoon baking powder
1/3 teaspoon salt
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1. Cream sugar and shortening at medium speed of a mixer until light and fluffy -- about 5 minutes. Add syrup, vanilla, & egg; beat until well blended. Combine oats, & last 4 ingredients in a seperate bowl. Add dry ingredients to creamed mixture -- stir until ingredients are just blended.
2. Pour batter into 1.5 sprayed cake pans -- bake at 350 for 30 min. A wooden pick insterted in the middle should come out clean.