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1 1/2 C. plain flour

1 tsp. baking powder

1/2 tsp. salt

1/2 C. shortening (Crisco)

Milk - see directions

1 stick butter or margarine

2 C. of your favorite fruit (can use more)

1 1/2 C. sugar

2 C. water

Mix flour, baking powder, salt and shortening with enough milk to form a ball of dough. In a 9x13 inch baking dish, melt butter. Roll dough out into a thin rectangle and cover with 2 cups fruit. Roll all this up like a jelly roll. Cut into slices and place in baking dish on top of the melted butter. Mix together 1 1/2 cups sugar, 2 cups water and heat. Pour over the jelly roll slices. Bake at 350 degrees for 45 minutes. A great Fall or Winter dessert. Note: rolling the dough is easier if you use a pastry cloth.

1 Smoked Ham Hocks - (about 1 1/2 pounds)
4 Cups Water
1 Can (28 Oz.) Diced Tomatoes - un-drained
1 Pkg (10 Oz.) Frozen Lima Beans - thawed
1 Package (10 Oz.) Crowder Peas, Thawed Or 1 Can (15
1/2 Oz.) Black-eyed Peas, Drained
1 Pkg (10 Oz.) Frozen Corn - thawed
1 Medium Green Pepper - chopped

1 Medium Onion - chopped
1/3 Cup Ketchup
1 1/2 Teaspoons Salt
1 1/2 Teaspoons Dried Basil
1 Teaspoon Rubbed Sage
1 Teaspoon Paprika
1/2 Teaspoon Pepper
1 Bay Leaf
1 Cup Sliced Fresh Or Frozen Okra

In a Dutch oven or large saucepan, simmer ham hock in water for 1 1/2 hours or until tender. Cool; remove meat from the bone and return to pan. Discard bone and broth or save for another use.) Add the tomatoes, beans, peas, corn, green pepper, onion, ketchup and seasonings. Simmer, uncovered, for 45 minutes. Add okra; simmer, uncovered, 15 minutes longer. Discard bay leaf before servings.

4 C. all purpose flour

1 tsp. cream of tartar

1 tsp. soda

2 sticks butter or margarine

2/3 C. oil

1 C. white sugar

1 C. powdered sugar

2 eggs

1 tsp. vanilla

1 C. finely chopped pecans

Sift together flour, soda, and cream of tartar - set aside. With mixer, cream butter, oil and sugars; add eggs and vanilla. Stir in flour and nuts. Roll in balls. Place on greased cookie sheets. Rub butter on bottom of a drinking glass and dip glass in sugar and flatten balls slightly. Bake at 350 degrees for 8 to 10 minutes or until very lightly browned. Makes 4 dozen cookies.

3 slices white bread, crusts removed

1/2 C. milk

2 T. olive oil

1 lg. onion - finely chopped

1 stalk celery - finely chopped

2 cloves garlic, minced 2 carrots, peeled and finely grated

1 lb ground sirloin

1/2 lb ground pork

2 lg eggs

1/4 C. chopped parsley

2 T. Dijon mustard

1 T. salt 1/2 T. pepper

1/2 lb. thinly sliced smoked bacon

1 lb potatoes, unpeeled and cut into thin strips

4 leeks, white & light-green parts only --- split in half lengthwise and well-rinsed

1/2 C. packed light brown sugar

1 T. dry mustard

2 T. water 1 tsp tomato paste

Preheat over to 375 degrees F. Cut bread into 1-inch cubes, combine with milk and set aside. Heave olive oil in large skillet over medium heat. Add onion, celery and garlic. Cook and stir 3-5 minutes or until tender. Remove from heat and let cool. Combine bread mixture, onion mixture, carrots, ground sirloin, and next 6 ingredients, mixing well. Shape mixture into a 5x12-inch loaf; place in un-greased baking dish. Place bacon slices on top of meat mixture, overlapping to cover. Arrange potatoes and leeks around meat. Season again with salt and pepper, if desired. Combine brown sugar, dry mustard and water; stir in tomato paste to make a glaze. Brush glaze all over meat. Bake 1 to 1-1/4 hours, brushing every 15 minutes with glaze, until juices run clear and bacon is crisp. Let cool 10 minutes before slicing. Serve with potatoes and leeks.

1 - 1 1/2 pounds green beans or butter beans (550 grams)

4 spring onions

1

1 T. corn flour (corn starch)

1 T. water

2 tsp seeded mustard

1/4 cup brown sugar

shredded rind and juice of 3 oranges

Trim beans and string if necessary. Arrange beans in piles of 10. Cut spring onions into strips and blanch until just tender. Tie up each bean bundle with a blanched onion strip. Arrange bean bundles in a bamboo steamer and place steamer over simmering water. Cover and steam for 5-8 mins, or until beans are tender. Blend cornflour and water into a paste in a small pan. Add mustard, brown sugar, orange rind and juice. Stir over low heat until the sauce has thickened. Spoon about 2 tablespoons of sauce over the bean bundles. These are delicious!