Ingredients
======================
1 lb salt pork (diced in 1/4" pieces)
3 lbs Stew Meat (cut in 1/2" cubes)
3 links Italian Sausage
16 oz. Tomato Sauce
3 lbs dried pinto beans
3 T. Mrs. Dash Extra Spicy
1 Large Onion (diced)
6 cloves of garlic (pressed & chopped fine)
5 bay leaves
2 tsp. Salt (add more to taste)

Rinse dry beans and place in container twice the volume size.
Fill the container with water (beans should be half full).
Allow beans to soak overnight.

Cut the stew meat into small pieces (about 1/2" cubes) and
cover (dust lightly) with flour, and brown in vegetable oil
over medium heat. Remove sausage covers/skins and brown
Italian sausage over medium heat. Place sausage and stew meat
into very large pot. Add soaked beans, and rest of ingredients.
Cover with water. Cook over medium heat, (Constantly check
fluid level on beans. Do not allow fluid to boil off, but do
not add too much fluid) until beans become soft in texture.
Remove from heat, allow to cool. Refrigerate over night.

Spoon enough soup into microwave safe dish, heat to taste.

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Ingredients
======================
1 C. Water
3 Cups of Flour
1/3 Cup of Lard

Mix all of the ingredients together and knead into a large doughy ball. Wrap the ball in plastic wrap and place in the refrigerator for at least 24 hours. After refrigeration the dough can be used. "Snap" off a portion of the dough about the size of a golf ball. Roll the ball on some aluminum foil (approx. 12 x 12) into a round shape about 1/16 to 1/8 inch thick.

Do not try to peel it off the aluminum foil just yet. Once you have the right shape, then place the tortilla (still stuck to the foil) face down into a frying pan at about medium high heat. As the tortilla cooks, you will be able to peel off the aluminum foil. Once the foil has been removed, then flip the tortilla over to cook the other side. The tortillas will be done when they have a "dried" look to them. The bubbles in the tortillas will have brown to black color. Of course you don't want them to burn (black), so pull them off the pan before that happens.

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Ingredients
==============================
1 lb of Bacon
1 stalk of celery
1 large onion
8 chicken boullion cubes
2 loaves of bread
2 8-oz. Cans of mushroom stems & pieces
Sage, Savory, Thyme, Pepper

Prep: Toast the slices of bread from the two loaves. Cut into cubes about the size of a dice. I like to use bread instead of the dry stuffing (croutons) because the taste is slightly different. Set this aside in a very large bowl (8 - 12 qt).

Dice the onion and celery stalk and place into separate bowls.

Slice the bacon into small strips about 1/4" wide by 1". Fry the bacon until it is very crisp. Add the diced celery to the fried bacon and stir up. The bacon flavor will mix into the celery. Keep stirring and cooking the celery until it is soft. Add the diced onion next, and stir in about a quart of water.

Add the two cans of mushrooms and about 1-2 Tablespoons of ground sage. Sprinkle in a little savory (not too much, as the more you add the more bitter it becomes). Sprinkle in Thyme and Pepper. Add the 8 chicken boullion cubes. Don't add salt as the boullion cubes have salt in them.

Let the mixture now simmer until the onion pieces have softened (cooked). Add this mixture to your bowl of bread crumbs. Pour some fresh water into the now empty pan and rinse out the last of the mixture into the croutons. I do this to make sure a get all of the flavoring out of the pan. I also use cold water, becuase I use my hands to mix up the dressing. The cold water helps to cool down the hot mixture. If the stuffing is still a little too dry, then add some more water and mix it all up really well.

Stuff the turkey (or chicken) with a portion of the stuffing mix. The take the remainder and place into a large pan and cover (with alluminum foil if no lid to the pan is available). And bake in a 350 degree oven for about 45 minutes.

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PANCAKES - Whole Wheat, Honey & Yogurt Pancakes

I use to make my own non-fat yogurt, but I just don't eat that much of it any more, so I buy the plain non-fat yogurt, but it is one of the healthy recipes that I have put together.

Ingredients:
1 Cup (8 oz) of Non-Fat Plain Yogurt
2 Cups of Whole Wheat Flour
1 Tbls Honey
1 Tbls Wheat Germ Oil
2 eggs
1 C. Milk
1/4 tsp Salt

Beat the eggs, milk, wheat germ oil, yogurt and honey. Add flour and salt.

Heat a skillet on medium heat. Ladle out some of the pancake mix about the size of a tortilla (six inches in diameter) in the hot skillet. As the pancake cooks, tiny bubbles form on the uncooked side of the pancake. When these bubbles start to burst, then flip the pancake over to cook the remaining side.

Top these puppies with real butter, non of the margarine krap, and use some of Mrs. Butterworth's syrup on top, after-all you have made everything else healthy, why scrimp on the toppings, right?

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Ingredients:
2 Cups Flour
1 tsp baking soda
1 tsp salt
1 Cup butter
3/4 Cup sugar
3/4 Brown sugar
1 tsp vanilla extract
2 Tsp Nestle Bitter Sweet Cocoa (powder )
2 Eggs
12 oz. Reeses Peanut Butter Chips
1 Cup Chopped Walnuts

Preheat oven to 350° F. Combine flour, baking soda, cocoa and salt in a small bowl. In a large mixing bowl blend together the butter, both sugars, and vanilla. After you have blended them together, add your eggs and beat this mixture well. Gradually add the dry ingredients a little at a time. Now stir in the peanut butter chips and nuts. Place spoonfuls of the dough onto ungreased baking sheet approximately two inches apart.

Bake for about 10 to 12 minutes. Let them cool for a couple of minutes, then remove from baking sheet.

Ingredients:
2 Cups Quick Quaker Oats
1 Cup (packed) Brown Sugar
3/4 C. Butter (softened)
1 C. Semi Sweet Chocolate Baking Chips
20 Brachs carmels (unwrapped, of course)
4 T Half-n-Half
1/2 C. chopped Nuts

Preheat oven to 375.

Combine oats, sugar, and butter in a mixing bowl, then divide into two parts. Take one part and press into the bottom of a 9 in pie plate. Bake in oven for approximately 10 minutes. Set aside to cool.

Melt carmels with half-n-half in a small sauce pan over low heat. After camel is melted and creamy consistency like honey, drissle over the oatmeal base in bottom of pie plate. Evenly distribute/sprinkle chocolate chips over the carmel. Sprinkle nuts evenly, too.

Take remainder of oatmeal dough mixture and distribute it over the entire carmel/chips/nuts combination. Place in oven and bake for another 20 - 25 minutes. Remove from oven and let cool completely. Cut into squares.

I call this my "Meaty Vegetarian Spaghetti Sauce. Though it contains no meat, it almost seems as though it does.

15 Oz. can Tomato Sauce
15 oz. can Diced Stewed Tomatoes
8 oz. can Sliced Mushrooms
4.25 oz Can Chopped black olives
6 oz. can Tomato Paste
1/2 cup grated Parmesan Cheese
1/2 cup Marsala dry wine
1 tsp McCormick Italian Seasoning
1 rounded tsp minced garlic
3 bay leaves
1 Tbs olive oil
1 small onion (diced)
2 Cups Water
1 Tbs Sugar
1/2 tsp Salt

Place the olive oil in a large fry pan. Once the oil is hot, add the minced garlic and diced onions and stir fry until onions are soft. Add the stewed tomatoes, mushrooms, olives and seasoning. Add tomato sauce, tomato paste, water, Marsala, sugar, salt, Parmesan cheese and Bay leaves, but do NOt drain, you will need the liquid from each of the canned ingredients.

Reduce heat, cover and let simmer for about 6 hours. If necessary, more water can be added if sauce becomes too thick.

Biscuit Ingredients:
2 C. Sifted self-rising flour
1/3 C. Butter Flavored Crisco
3/4 C. Cultured Butter Milk
2 Tsp. Baking Powder
1/4 tsp Salt

Preheat oven to 350 degrees F.
Combine flour, salt and baking powder in a deep bowl. Add Crisco by using a couple butter knifes to cut through the Crisco and flour mixture. Continue this process until the Crisco is thoroughly combined and mixed into the dry mixture. Add butter milk and mix thoroughly.

Dust your bread board or smooth surface counter top (not recommended on tile surfaces). Roll out your biscuit dough while lightly dusting with flour to keep from sticking to your rolling pin. Roll out to approximately 5/8" thickness. Use a glass tumbler to cut out your biscuits from the rolled dough. Place the cut out biscuits onto a baking sheet lined with parchment baking paper. Bake in the oven for approx. 12-18 minutes. Makes approximately 12 - 15 large biscuits.