Bigfatty's Sausage Balls

Submitted by Bigfatty

Ingredients:

1 lb HOT breakfast sausage roll
1 lb sharp shredded cheddar cheese
3 cups Bisquick
dash or two of Worcestershire sauce (depending on taste)

Directions:

Mix all ingredients by hand (I add one cup of Bisquick at a time)  LOTS of combining.

Roll into balls (about 1”)

Bake at 375 degrees for 15 minutes

Can be frozen.

I usually make a double recipe with 1 lb REGULAR and 1 lb HOT so they aren’t too spicy.

Never-Fail Pie Crust

Submitted by KCnDenver

Ingredients:

3 c. sifted flour

1 c. lard

1 tsp. salt

1 egg, well beaten

1 tsp. vinegar

5 tbsp. water

Directions:

Mix flour, lard and salt together.

Mix beaten egg, vinegar and water together.

Add egg mixture to four mixture.

Blend.

Yield: 3 crusts.

Black Bean Vegetable Soup

Submitted by: Mike Perry AKA mrmike1972

This is a recipe I cut out of a newspaper when I was in my teens and tried out, Soooooo good.  I’ve held on to it for about 30 years!

Ingredients

1  Tablespoon vegetable oil (15ml)
1  Onion chopped
1  Clove of Garlic chopped fine
2  Carrots chopped
2  Teaspoons chili powder (10ml)
1  Teaspoon ground cumin (5ml)
4  Cups Vegetable stock (1L)
2  14oz cans of black beans rinsed and drained (398ml)
1  7oz can of corn kernels (200ml)
⅛ Teaspoon cayenne pepper or to taste (0.5ml)
1  10oz can of stewed tomatoes (284ml)
4  Tablespoons chopped fresh parsley (45ml) optional

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Directions

In a large heavy saucepan heat oil over medium heat.  Add onion, garlic and carrots.  Salute for 5 minuets or until the onion is tender stirring frequently.  Add chili powder and cumin, cook for 1 min. stirring constantly.  Add vegetable stock, 1 can of black beans, corn and cayenne pepper, bring to a boil.  Meanwhile in a food processor or blender puree together the other can of black beans and stewed tomatoes, then add to the large heavy saucepan.

Reduce heat and simmer for 10 to 15 min. or until the carrots are tender.  Optionally garnish with the freshly chopped parsley.

Makes 4 servings

Shrimp Dip

Submitted By BigFatty

8 oz. Cream Cheese
16 oz. Sour Cream
1 package Good Seasons Italian dressing mix
1 small can of tiny shrimp (drained)

Mix all ingredients, adding shrimp last.  Serve cold with crackers. 

Grape Salad

Submitted By BigFatty

8 oz. Cream Cheese
8 oz. Sour Cream
1/2 cup sugar
1 teaspoon vanilla

Blend with mixer until smooth.

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1/2 cup pecan pieces

1/4 cup brown sugar

red or green grapes

layer grapes, then cream cheese mixture, then pecans and brown sugar.  Repeat until all ingredients are used. 

Little Ham Biscuits

Submitted By BigFatty

Ingredients

2 pounds SHAVED ham (the deli will hate you)
1 pound shreaded swiss cheese
2 Tablespoons of yellow mustard
2 sticks of BUTTER
3 Tablespoons of Poppy Seeds
1 small-medium onion (chopped fine)
1 Tablespoon Worchester Sauce
4 pans of small rolls

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Melt butter and add onion, mustard, Worcester sauce and poppy seeds.

Slice tops off full pan of rolls (an electric knife is helpful).

Generously coat bottoms (still in tray) with butter mixture.

Spread ham and cheese onto coated roll bottoms.

Return roll tops.  Can be made in advance and frozen for future use if needed.

Bake at 350 for 15 minutes (thaw first if frozen).

Cut into individual rolls and serve warm.  Again, an electric knife make this much easier.

Coffee Cake Flavored Coffee

Tastes like you dipped coffee cake in your coffee.

1/2 cup brown sugar

1/2 teaspoon ground cinnamon

4 tablespoons butter buds

1 and 1/2 cups coffee grounds

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Mix everything together and use as you would any other coffee.

Milk and sweeten to taste.

Hot and Sour Soup

Hot and Sour Soup

Ingredients

2  Cans of Beef Broth

4  Cups of Water

½ Cup  Dried Black Mushrooms

rehydrated

4  Shitake Mushrooms

½ cup  Dried Lilly Buds Rehydrated

1 block  Firm or Extra Firm Tofu

½ cup  Bamboo Shoots

1  Cayenne Pepper Chopped Fine

1 tsp  Salt

1 tsp  Sugar

2 Tbl  Dark Soy Sauce

2 Tbl  Rice Wine Vinegar

2 tsp  Sesame Oil

1 Tbl  Cornstarch

Directions

• Rehydrate all ingredients, remove any hard bits

and discard water after use.

•  Simmer Beef Broth, Water and all ingredients

except corn starch for 25 to 30 minutes.

•  add cornstarch to 1/2 cup of water and mix well.

•  Raise temperature slightly to the soup until bubbles

are rapidly rising to the top.

•  Slowly add the cornstarch and water to the soup

and stir slowly to thicken.

Mayonnaise Free Coleslaw

This is a mayonnaise free coleslaw. Delicious and colorful.

Ingredients

2 (3oz) pkg of chicken flavored ramen noodles uncooked.

1/4 cup sugar

1/3 cup olive oil

1/4 Apple cider vinegar

about 4 packed cups of red, green or a mix of cabbage

1 large carrot shredded

3 celery stalks shredded

1 large red pepper cut into fine strips

1 white onion cut into fine strips or fresh scallions finely chopped

Salt and pepper to taste

{If you don't want to cut all the veggies you can just buy a 16oz bag of pre-cut coleslaw mix}

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Combine seasoning packets from the ramen noodles, sugar, oil, vinegar and 1/4 cup of water in a large bowl. Stir until the sugar is dissolved.

Add veggies (not cabbage) and crumbled ramen needles. Mix thoroughly.

(I put the noodles in a bag and crush them with a kitchen mallet)

Add cabbage, Salt and pepper to taste and mix thoroughly.

 Try to stir it up as often as possible while you let it set over night so juices coat and absorb evenly.