Freakish Recipes

1/2 lb Round Steak per person

8 oz undrained canned mushrooms

1 packet of dried onion soup mix

1 medium potato per person

In a 9×13 in pan place steak, potatoes, mushrooms (juice and all) and onion soup mix in that order.  Cover with foil and bake ate 350 degrees for 45 minutes to one hour.  Let sit for 10 to 15 minutes before serving.

3 lbs of Brisket

10 oz A1 Steak Sauce

1/4 cup ketchup

8 oz mushrooms

2 medium onions

Put everything in a slow cooker and cook on high for 4 hours or low for 8 hours

INGREDIENTS:

• 3 cups coffee
• 1/2 cup heavy cream
• 1 cup brown sugar
• 2 tbs butter, softened
• 1/4 tsp cloves, ground
• 1/4 tsp nutmeg, ground
• 1/4 tsp cinnamon, ground
• Peel of 1 orange
• Peel of 1 lemon

PREPARATION:

Break fruit peels into 6 pieces, each. Place one piece of each into cups. Blend butter, sugar, cloves, nutmeg and cinnamon in a small bowl. Mix coffee and cream together with the spice mixture. Serve into 6 cups.

A 2 1/2 to 3 pound pork roast or tenderloin
1/2 tsp thyme
1/2 tsp sage
1 1/2 tsp rosemary
1 bay leaf
2 fresh leaves of basil
1 apple, cored and cut into quarters
Salt and pepper

Place roast in crock-pot. Cover just to top with water. Add thyme, sage, rosemary, bay leaf, basil and apple. Add salt and pepper to taste. Cover and cook on medium for 5 to 6 hours. Make yourself some

1/2 pound (2 sticks) margarine or butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 package (11 ounces) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

1. Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Add oats and butterscotch morsels; mix well.

2. Drop dough by level tablespoonfuls onto ungreased cookie sheets.

3. Bake 7 to 8 minutes for a chewy cookie or 9 to 10 minutes for a crisp cookie. Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Makes 4 dozen.

• 2 cups vinegar
• 1/2 cup canning salt
• 1/2 cup sugar

mix with a little water

slice pickles as desired

On the bottom of a 1-gallon jar:

• dill
• onion
• garlic

tightly pack a layer of pickles – repeat

top off with vinegar mixture

add water to fill

roll to mix twice a day

ready in 2-3 days

• 1 lb. ground beef/turkey/chicken
• 1 can tomato soup
• 1 cup salsa
• 1/2 cup milk
• 6 flour tortillas
• 1 cup shredded cheddar cheese

In skillet over med-high heat, cook beef until browned, stirring to separate meat. Pour off fat. Ad soup, salsa, milk tortillas & half the cheese. Spoon into 2 qt shallow baking dish. Cover. Bake @ 400 degrees for 30 minutes or until hot. Sprinkle with remaining cheese. Serves 4

• 3 cups mashed sweet potatoes
• 2 eggs, beaten
• 1/2 cup milk
• 1 cup sugar
• 1/2 tsp salt
• 1/2 stick butter, melted
• 1/2 tsp vanilla

Topping:

• 1 cup brown sugar
• 1 cup chopped nuts
• 1/3 cup flour
• 1/3 stick butter, melted

Combine all ingredients in baking dish.  Combine topping ingredients, spread over potatoes.  Bake at 350 degrees for 35 minutes.

From Dawn’s Aunt Sue

shred cabbage (in larger strips not fine like in blender)

add these as desired

• cauliflower
• carrot
• parsley
• celery
• onion
• green pepper
• peas

Mix the following into the above (on the day before serving):

• 1 pt mayonnaise
• 2 tsp sugar
• Romano Cheese to taste

The day of serving:

• Add 1/2 pound crisply fried bacon
• 2 hard boiled eggs

Re-toss all ingredients.