• 3/4 cup cold milk
• 3/4 cup cold water
• 3 eggs
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• 1 1/3 cups all-purpose flour
• 5 tablespoons melted butter
• 3 tablespoons cooking oil

Special Equipment:

• Electric blender
• Iron skillet, crepe pan, or Teflon-coated frying pan

Simple Sugar Syrup
1 cup water
2 cups sugar
1/4 teaspoon lemon juice

Sweet-Tart lemonade
2 cups sugar Syrup
1 3/4 to 2 cups fresh lemon juice
3 cups cold water

Berry Syrup: Substitute 1/2 cup seedless raspberry or strawberry jam for 1/2 cup sugar, and cook as directed.  Cool

Dorothy Potato Salad

10 medium red potatoes
Cook till well done - cool till just warm and then add 3 tsp salt and 1/2 tsp pepper.  Toss around  Add about 3/4 quart mayonnaise
Add 1 cup chopped onion, 3 tsp green pepper, small jar chopped pemento, 6 hard boiled eggs, 1 cup celery chopped plus 1 tsp celery seed, 1/;4 tsp paprika  (put together when still warm)

Best to add ingredients when potatoes are warm
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Cheddar Bay Biscuits - Red Lobster
Bisquick biscuits with 1/2 cup Chedar Cheese

Zuppa Toscana  (Potato soup)
1 lb Italian sausage
2 large Russet Baking Potatoes sliced in half, and then in 1/4 inch slices
1  large Onion chopped
1/2 can Oscar meyer Real Bacon Bits (less fatty than real bacon)
2 cloves garlic minced
2 C Kale or Swiss chard chopped
2 cans Chicken Broth
1  qt. Water
1 Cup heavy Whipping Cream

Cook sausage in a 300 degree oven.  BAke approximately 1/2 hour, drain on paper towels and cut into slices.

Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done.   Add sausage, bacon, salt, and pepper to taste, and simmer for another 10 minutes.  Turn to low heat, add kale and cream.  heat through and serve.

IHOP Pancake batter

1 1/4 C. Flour
1 1/2 tsp. Baking Powder
2 1/2 tsp. Sugar
1/2 tsp. Salt
1/2 tsp. Baking Soda
1/8 C. Vegetable Oil
1 Egg ( slightly beaten )
1 1/2 C. Buttermilk ( 1/8 – 1/4 C more if needed to keep batter thinner )

Place first five ingredients into a bowl, add buttermilk, oil and egg. With a spoon mix all ingredients and beat until smooth.
Heat a frying pan or a griddle. Fry pancake on medium low heat. To a hot pan or griddle pour a little oil or spray with a none stick vegetable oil.
Pour batter to a desired size. Let batter start to show small bubbles on top before you turn pancake over to finish cooking.
Turning pancakes is made much easier if you spray your pancake turner with a none stick spray. The turner does not stick to the uncooked dough of pancake when you are turning them. If batter seams to be to thick add a little more buttermilk and mix well.

This recipe makes about nine 4″ – 5″ pancakes. Serve warm with your favorite syrup.

Alfredo Pasta

1/2 cup (1 stick) butter
2 cloves garlic, minced
2 cups heavy cream
1/8 teaspoon ground black pepper
pinch salt
1/2 cup grated Parmesan cheese
1 12 - ounce box fettuccine pasta
(or your choice of pasta)
1. Melt butter in a medium saucepan over medium/low heat.

2. Add the garlic, cream, pepper and salt, and bring mixture to a simmer. Turn the heat down
if the mixture reaches a rapid boil or it could boil over. You just want a simmer. Add the
cheese, and continue to simmer sauce for 8 minutes or until thick.

3. While sauce cooks, bring 4 to 6 quarts of water to a boil and add the pasta. Cook pasta for
about 12 minutes or until done, then drain it.

4. Spoon pasta onto serving plates with Alfredo sauce poured over the top.

Makes 2 to 3 large servings.

Chicken and Dumplings (Cracker Barrel)

2 C Flour
2 tsp Baking Powder
1/2 tsp Salt
1 C whole Milk
4 Tbsp Vegetable Oil
Mix above ingredients, blend them well and turn out on to a floured surface. Knead 4 or five times and divide dough into two parts. Roll out one piece of dough to 1/8″ thick and cut into 1″x1 1/2″ strips. Place into a large sauce pan that you have place 8 cups of water and 3 chicken bouillon cubes that has been brought to boil and the bouillon cubes have been dissolved. Cook 1 half of dumplings until just about done and strain and set aside. Next finish the other half of the dumplings in the same way. While cooking the dumplings you can prepare the sauce.

Dumpling Sauce

3 Tbsp Butter
4 Tbsp Flour
1 C Whole Milk
2 Chicken Bouillon Cubes (crumbled)
1/2 tsp sugar
1/2 -3/4 C Dumpling Cooking Liquid (after dumplings have been cooked)

Place butter in medium sauce pan and melt, add salt and flour, stir until thick. Mix sugar with milk, and add to flour mixture a little at a time and stir constantly with a whisk until thick and smooth. Remove from heat. Place cooked dumplings in dumpling sauce and add 1/2 cups of cooking liquid in which the crumbled chicken bouillon cubes have been added and stir gently, Simmer dumplings until blended on low heat. More cooking liquid may be added if needed.

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Prepare Vegetables
Blanch - asparagus, broccoli, cauliflower, corn, green beans, spinach
Scald it Set  large pot of salted water over high heat, then fill a large bowl with ice water.  When the water in the pots boiling drop in the vegetables and cook for 3 to 5 minutes.  Srain the vegetables in a colander, then submerge in the ice water until cool.   Dry the vegs and toss tieh olive oil, lemon juice and salt and pepper.

Roasting  (makes vegs crip on outside)
Artichokes, beets, carrots, cauliflower, eggplaint, muchrooms, onions, potatoes.
Preheat oven to 400.  Toss the vegs with enough olive oil to coat, and season with salt and pepper.  Then arrange a baking dish (don't over-crowd), and place in oven.  The vegetables are done when they have browned lightly and can be easily pierced with the tip of a knife.

Stir-Frying
asparagus, broccoli, eggplant, muchrooms, onions, peppers, spinach, zucchini
Fry it - cut your vegetables into 1 inch pieces.  set a skillet over high heat, and coat with olive oil.  Whe the oil smokes lightly, add the vegetables.  use a metal spatula to keep the moving.  After 1 minute add andy seasoning you like; cool for 1 more minute.  They should be tender outside, crunchy on the inside.

Steaming -

Tom's Favorite Cheese Ball (Cousin Marcia)
Equal amounts of Cream Cheese and shredded cheddar cheese
Beat and form into ball

Creamed potatoes
8 potatoes diced and cook (Drain)

Sauce
 1  or  2 cups milk
1/2 stick Butter
3 TBS flour
salt and pepper

Vegetable soup

Cook in large soup pot until done
1 lb. ground beef|
1/2 lb sausage
1 Onion
1/2 green pepper
1 tsp Red pepper flakes
2/3 tsp oregano (fresh if possibleP
2/3 tsp cumin
2 tsp kosher salt

Then add and cook to boil then simmer 1 hour
48 oz can Tomato juice
2 sweet potatoes cut into small medalions
3 potatoes cut into small medalions
Carrots Cut into small medalions
1 can Rotel Original
1 Can diced tomatoes with green pepper and Onions
2 cans dice tomatoes
2 cans chicken broth

After Hour add frozen:  corn, green beans, peas, and two kinds of cooking beans, Okra
1 cup Whole grain pasta
Simmer 1/2 hr

Ham Salad Recipe

Ingredients  (Next time add sugar)
3 cups finely diced ham
3 hard-boiled eggs, chopped
1/4 + cup sweet pickle relish
3/4 cup mayonnaise
2 Tbsp minced onion
2 Tbsp minced celery
1 Tbsp chopped fresh parsley
2 Tsp Dijon mustard
1 Tbsp lemon juice
A large pinch of cayenne (optional)
Salt and black pepper to taste
Method
Mix everything but the salt, pepper and cayenne in a large bowl. Taste and add cayenne, salt and black pepper to taste. Serve chilled.
Serve straight, or mixed in with macaroni, or in a sandwich in a hamburger bun, a Kaiser roll, regular bread, in a pita or as a wrap. Good with lemonade on a hot day.
Makes enough for 3 to 4 sandwiches.

Ingredients
1 lb ground beef
1 cup onions, chopped
1 (28 ounce) cans whole tomatoes, chopped
3 cups potatoes, diced
1 (16 ounce) cans cut green beans
2 teaspoons chili powder
2 -3 dashes cayenne pepper sauce
2 (10 1/2 ounce) cans condensed beef broth
1 cup celery, chopped
1 cup carrots, sliced
1 teaspoon salt
1 teaspoon Worcestershire sauce

Directions
Brown meat with onion and celery; drain off fat.
Stir in remaining ingredients and add 1 or 2 cups water.
Cover and cook on low for 8-10 hours.