Sweet & Sour Sauce
¾ cup water 2 Tablespoon vinegar 1 Tablespoon soy sauce ¼ cup sugar Pinch of salt 1 Tablespoon cornstarch Cook until clear. Dolores Vann Denton
Sweet Tomato Relish
2 quarts chopped green tomatoes 2 green peppers, chopped 2 cups onion, chopped 1 pint mild vinegar ¼ cup salt 3 cups sugar ½ cup pickling spices in a bag Mix tomatoes, peppers, onions, vinegar, salt, sugar and spices. Bring to a boiling point and cook slowly for 30 minutes, stirring occasionally. Remove spice bag. Makes 4 pints. Neva Phillips Pilot Point
Taco Soup
1 pound ground chuck 1 large onion, chopped 3 (15 ½-ounce) cans Mexican style chili beans, undrained 1 (15 ½-ounce) can tomato sauce 1 (14 ½-ounce) can diced tomatoes, undrained 1 (4 ½-ounce) can chopped green chiles 1 (1 ¼-ounce) envelope taco seasoning 1 (1-ounce) envelope ranch dressing 1 ½ cup water 1 teaspoon chili seasoning Cook beef and onions in a large pot over medium high heat until meat is browned and onions are tender. Drain. Stir beans and next 7 ingredients into beef mixture. Bring to a boil and reduce heat and simmer, uncovered for 15 minutes, stirring occasionally. Top with corn chips, shredded lettuce, chopped tomatoes, sour cream and shredded cheddar cheese. Elaine Wittman Denton
Taco Soup
2 pounds hamburger meat 1 package taco seasoning 1 can kernel corn 1 can pinto beans 1 can Rotel tomatoes and chili 1 can tomato sauce 1 small onion, chopped 2 cups water Brown the meat and drain. Put into crock pot and add all other ingredients. Cook on high for 2 hours or more. You can use corn bread, crackers, Frito chips, etc. Makes 6 servings J. Pockrus Argyle
Taco Soup
2 pounds of hamburger
Holiday Traditions
2 cans of diced tomatoes 2 cans of ranch style beans 1 can of corn (do not drain) 1 can of hominy (do not drain) 1 large packet of dry ranch dressing or two small ones (make sure it’s dressing and not the dip) 1 large packet of taco season or two small ones (any brand) 1 bag of Fritos 1 bag of shredded cheese Some people do not like the texture or taste of hominy – so you can use another can of corn. Cook meat, drain. Add everything except Fritos and cheese. You don’t have to add water (I never do) but some people do. Let simmer about 30 – 40 minutes. (Sometimes I don’t even wait that long) As it simmers the flavors mix and it gets juicer. You do need to stir often. Now — How to eat it. Crush some Fritos in bottom of bowl; add soup, top with cheese. Eat!!! You can use crackers or cornbread. Feeds approximately 6-8 people. Pat Housden Aubrey
Taco Soup
½ pound lean ground beef 1 can pinto beans, drained 1 can (10-ounce) diced tomato with chilies 1 can whole kernel corn, drained 2 Tablespoons taco seasoning 4 ½ teaspoons ranch style dressing, dry Topping: ½ medium avocado, peeled and cubed 2 teaspoon minced cheese ½ teaspoon diced cilantro Tortilla chips 1 ½ cups water In a large saucepan, cook meat over medium heat until no longer pink. Add tomatoes, corn, stir in beans, salad dressing mix and bring to a boil over low heat. Serve in bowls topped with cheese, avocado, and cilantro. Serves 4. Mary Walker Aubrey
Tortilla Roll-Ups
Bag of tortillas 4 ounces sour cream 2 Tablespoon Pace’s thick Salsa 3 (8-ounce) packages of cream cheese 1 cup chopped green onions optional 1 cup diced ham 1 large jar of salsa for dipping Heat tortillas in microwave and spread open. Mix all ingredients together well and spread evenly on tortillas. Roll tightly and chill well. Slice and serve with salsa. Serve with drinks. Makes 8 or more. Lilly Bruedigam Roanoke
Three Pepper Outback Salsa
Minced garlic or garlic salt 5 pounds Roma tomatoes 2 Habaneras
2 Jalapeños - chopped 2 Serrano 1 White onion ½ cup Cilantro - chopped 1 Tablespoon Lime juice Chips Skin tomatoes and chop. Add jalapenos, serranos, habaneras, onion, garlic and cilantro. Add lime juice and mix all together real well then chill or serve with chips. Serves 5 or more. Jim Short Denton
Uncooked Chow-Chow (Relish)
1 gallon green tomatoes, after quartered 5 bell peppers (one red, for color) 2 hot peppers 5 large onions (10 small) 1 stalk celery 1 medium head of cabbage Grind with medium blade. Mix ½ cup salt with above mixture and let drain. Syrup: 4 cups sugar 3 pints white vinegar Juice of 4 lemons 2 teaspoon cinnamon 2 teaspoon allspice 2 teaspoon turmeric 2 teaspoon mustard seed Stir ingredients until sugar dissolves. Combine two mixtures. Place in jars and seal. Makes 9 pints. Neva Phillips Pilot Point
Vichyssois A La Ritz
4 leeks, white part, sliced 1 medium onion, sliced ¼ cup sweet butter 5 medium potatoes, thinly sliced 1 quart chicken broth 1 tablespoon salt 3 cups milk 2 cups heavy cream Chopped chives In a deep kettle, brown the leeks and onion very lightly in the butter. Add potatoes, broth and salt and boil or 35 minutes or until very tender. Crush and rub through a fine sieve. Return mixture to the kettle, add the milk and 1 cup of cream and bring to a boil. Cool and sieve again. Chill. Add rest of cream and chill thoroughly. Serve garnished with chives. Makes 8 or more servings. Dolores Vann Denton
Bread, Rolls, Muffins. . . Amish Friendship Bread
Day 1 – Receive 1 cup starter. Put in a covered container and do not refrigerate Day 2, 3, 4 – Stir each day, replace lid
Day 5 – Add 1 cup sugar, 1 cup flour and 1 cup milk. Stir well and replace lid Day 6, 7, 8, 9 – Stir each day and replace lid Day 10 – Add 1 cup sugar, 1 cup flour and 1 cup milk. Stir well. Measure 1 cup into 3 containers. Keep 1 cup starter and give 2 containers away to friends. Use the ones you keep to make your own bread. Bread 2/3 cup oil 1 cup sugar 3 eggs 2 cups flour 2 teaspoon cinnamon 1 ½ teaspoon baking powder ½ baking soda Starter Mix all ingredients well. Bake at 350 degrees. Pour into 2 well greased and floured loaves. Sprinkle sugar and cinnamon on top. Bake at 350 degrees for 30 to 40 minutes. Dates, raisins, nuts may be added, if you wish. Mary Walker Aubrey
Andy’s Corn Meal Pancakes
1 (6-ounce) package Biscuit mix 1 (6-ounce) package cornbread mix 4 Tablespoon cooking oil 1 cup or more milk Butter Mix both bread mixes, oil and 1 cup milk. If not thin enough, add more milk. Lightly butter frying pan, heat and pour ¼ cup or so in the middle of the pan. When cake gets full of bubbles, turn over and cook each side until golden brown. Place 1 cake on plate, put big spoon of butter and stack another cake on top with butter. Repeat until all have been buttered. Serve with favorite topping. Makes 8 (10 in) pancakes or lots of small ones. Andy Walters Denton
Andy’s Mexican Cornbread
3 packages Mexican cornbread mix 2 eggs, beaten 2 cans cream style corn 1 can drained whole kernel corn 1 cup buttermilk or whole milk 1 Tablespoon oil 8 oz grated cheese 1 cup chopped onion - optional ¼ cup melted butter for pan Preheat oven to 400 degrees. Mix first 8 ingredients in large bowl. Pour melted butter in large baking pan and coat. Pour in cornbread and bake for 35 minutes checking to see if it sticks or is runny in the middle. Cook until brown as desired. Serve hot or warm. Serves 8 or more. Andy Walters Denton
Andy’s Yeast Buns “One Hour”
2 packages yeast or 2 Tablespoon dry
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