Welcome to UBR, Inc.

1 C. butter

3/4 tsp. cinnamon

1/2 tsp freshly grated nutmeg

1/8 teaspoon mace

Cream butter, add all spices and mix well. Spoon into a special small dish or jar for that special breakfast. Sprinkle the top with cinnamon. Serve on toast (or hot biscuits) Another great butter: Fresh Cranberry Butter: 1 cup butter, softened, 2 T. confectioners' sugar and 6-8 T. coarsely ground fresh cranberries. Cream butter and sugar, stir in the berries. Refrigerate or Freeze. Great over hot biscuits or other breads. Note: You may use any leftover cranberry relish instead of the fresh cranberries and sugar.

10 slices cubed, day-old, home style bread - remove crusts

5-6 C. diced cooked chicken

1 sm. can mushrooms (drain/dice) 1 sm. can water chestnuts (drain and dice)

10 slices American cheese

1/2 C. mayonnaise

4 eggs-well beaten

2 C. milk

1 tsp. salt

1 can Cream of Mushroom Soup

1 can Cream of Celery soup

1 sm. jar pimentos

2 C. plain bread crumbs for topping

SAUCE:

1/2 C. butter

1 sm. can mushrooms or 6-8 oz fresh (sliced)

1/4 C. flour

2 C. chicken stock (broth)

1/4 C. cream

1/8 tsp. paprika (optional)

1/2 tsp. lemon juice (optional)

Parsley (fresh or flakes) for garnish

Using a 9x13 or a 10x14 pan: Lay cubed bread on bottom of buttered pan. Mix together chicken, mushrooms, water chestnuts and mayonnaise. Spread over the bread cubes. Mix eggs, salt and milk. Spread over chicken layer. Lay cheese slices on top of egg layer. Mix Soups and spread over cheese layer. Arrange pimentos over the top of soup layer. Cover with foil and refrigerate over night. Uncover, sprinkle with bread crumbs before baking at 300 degrees for 1-1/2 hours. While dish is baking, make sauce in saucepan. When dish is finished baking, let sit for five minutes and then cut into squares. Spoon sauce over top just before serving.

2 lb. ground chuck

1 onion, chopped

2 (0.4 oz) envelopes buttermilk Ranch dressing

2 (1 1/4 oz) envelopes taco seasoning mix

1 (16-oz) can black beans

1 (16-oz. can kidney beans

1 (16-oz) can pinto beans

1 (16-oz) can diced tomatoes with green chilies

1 (16-oz) can tomato wedges

2 (16-oz) cans white corn

2 C. water

Sour Cream, shredded cheese, sliced green onions and tortilla chips (optional)

Cook ground chuck and onion in a large Dutch oven until browned, stirring frequently; drain. Return beef mixture to Dutch oven; stir in dressing mix, taco seasoning and vegetables with liquid. Cover and simmer 2 hours, stirring occasionally and adding water as necessary. Serve with sour cream, shredded cheese, green onions and tortilla chips, if desired.

1 1/4 C.
plain flour

1/2 C. sugar

1 tsp. cinnamon

1 tsp. baking
soda

3 tsp. baking
powder

1 3/4 C.
processed bran

1 egg

125 g. dates
(about 4 ounces 

or 1/4 pound)

1 C. canned
boysenberries

1/2 C. cooking
oil.

1 1/2 C. buttermilk

Sift flour with soda, baking powder, cinnamon and sugar, stir in bran and finely chopped dates. Make well in center of dry ingredients and add oil, buttermilk, lightly beaten egg, boysenberries. Mix lightly until combined. Cover and refrigerate overnight. Next morning, add mix to well-greased muffin tins. Bake in moderately hot oven (325-350 degrees) for 20 minutes.