http://www.joyofbaking.com/pecanpie.html

http://www.joyofbaking.com/printpages/HummingbirdCakeprint.html

Chocolate Graham Wafer Slice

1 cup margarine
1 cup white sugar
4 Tbsp. cocoa
2 eggs - beaten

3/4 box of Graham Wafers

Melt margarine, add sugar and cocoa, bring to a boil. Gradually add beaten egg while stirring vigorously. cook 1/2 minute.

Pour mixture over broken graham wafers and mix until coated. Pack in an 8 x 8 pan.

Icing

1/2 cup butter
1 cup Crisco shortening
1 1/3 cup milk at room temperature
pinch of salt
1 tsp vanilla
1 1/2 cup white sugar
6 Tbsp flour
2 squares of chocolate

Beat butter and shortening until fluffy, add milk, salt, vanilla, sugar and flour. Melt chocolate square and run over icing with a fork.

Rouladen (German Beef Rolls)

Thin slices of beef roast (order these from your butcher) (One slice per roll)
Bacon (one slice per roll)
Onion slices
Pickle slices
Dijon or Sweet Onion mustard
Paprika
Salt
Pepper
Flour
Beef broth

Fry bacon. Spread mustard, salt, pepper and paprika on meat. Place a slice of bacon, onion and pickle at one end of the beef and roll. Secure with a toothpick. Roll in flour and brown in oil. Place rouladen in roaster with some beef broth and water and bake at 250 for about 2 hours. Add more liquid as needed. Remove meat and use stock for gravy.

Mexican Pizza

1 lb ground beef
1 pkg. Taco seasoning mix
1 pizza crust - Boboli
1 cup shredded Monterey Jack cheese
1 can sliced jalapeno peppers
1 cup shredded lettuce
1/2 cup salsa
1/2 cup chopped tomato
1/2 cup chopped red onion

Prepare meat according to taco seasoning pkg. directions.

Spread meat over pizza shell and bake at 450 for 10 minutes. Sprinkle pizza with cheese and bake 2 minutes. Remove from oven and layer jalapeno peppers, lettuce, salsa, tomato, onion. Serve immediately.

Hot Water Cornbread

Ingredients
2 cups white cornmeal
1/4 teaspoon baking powder
1 1/4 teaspoons salt
1 teaspoon sugar
1/4 cup half-and-half
1 tablespoon vegetable oil
3/4 to 1 1/4 cups boiling water Vegetable oil Softened butter

Preparation:
Combine cornmeal and next 3 ingredients in a bowl; stir in half-and-half and 1 tablespoon oil. Gradually add boiling water, stirring until batter is the consistency of grits.
Pour oil to a depth of 1/2 inch into a large heavy skillet; place over medium-high heat. Scoop batter into a 1/4-cup measure; drop into hot oil, and fry, in batches, 3 minutes on each side or until golden. Drain well on paper towels. Serve immediately with softened butter.
Note: Stone ground (coarsely ground) cornmeal requires more liquid.
Country Ham Hot-Water Cornbread: Stir in 1 to 2 cups finely chopped country ham after adding boiling water.
Bacon-Cheddar Hot-Water Cornbread: Stir in 8 slices cooked and crumbled bacon, 1 cup shredded sharp Cheddar cheese, and 4 minced green onions after adding boiling water.
Southwestern Hot-Water Cornbread: Stir in 1 seeded and minced jalapeño pepper; 1 cup Mexican cheese blend; 1 cup frozen whole kernel corn, thawed; and 1/4 cup minced fresh cilantro after adding boiling water.
Baked Hot-Water Cornbread: Omit skillet procedure. Pour 1/3 cup vegetable oil into a 15- x 10-inch jellyroll pan, spreading to edges. Drop batter as directed onto pan. Bake at 475° for 12 to 15 minutes. Turn cakes, and bake 5 more minutes or until golden brown.
Yield
Makes 8 patties

Perishky (Ukranian Sauerkraut Buns)

Dough:
4 cups flour Cut with pastry blender until fine.
½ lb. lard
3 T sugar
½ tsp salt

1 T or 1 packet yeast Prepare according to package directions
½ tsp sugar
½ cup lukewarm water

3 eggs (beaten) Blend together
1 cup sour cream

Filling:
2 large cans sauerkraut (not in wine)
1 lb bacon
1 onion
Garlic salt, salt, pepper

Combine yeast mixture with eggs & sour cream. Mix with flour mixture. Blend together well. Dough will be very sticky. Place in covered bowl and refrigerate overnight.
Cut bacon into small pieces and fry. Remove bacon pieces. Do not drain fat. Drain and rinse sauerkraut and fry in bacon fat with onion, garlic salt, salt and pepper to taste. Return bacon to pan. Cover and heat on low for 20-30 minutes. Refrigerate overnight.
Roll small portions of dough on a floured board. Cut with 1 ½ -2” round cutter. Place filling in center, fold ends over to form a small bun. Place on greased cookie sheet, close together but not touching, with sealed edge down. Brush with milk or egg white. Bake at 375 – 30 minutes or until lightly browned.