• 2  cups olive salad
• 1  (16-ounce) French bread loaf, split horizontally
• 1/2  pound  sliced hard salami
• 1/2  pound  sliced cooked ham
• 6  Swiss cheese slices
• 6  thin provolone cheese slices

• 1  (1-quart) jar mixed pickled vegetables
• 1  purple onion, quartered (optional)
• 1  (16-ounce) jar pitted green olives, drained
• 2  (2 1/4-ounce) cans chopped ripe olives, drained
• 1/4  cup  chopped pepperoncini peppers
• 2  tablespoons  capers
• 1  tablespoon  minced garlic
• 1/2  cup  olive oil
• 1 1/2  teaspoons  dried parsley flakes
• 1  teaspoon  dried oregano
• 1  teaspoon  dried basil
• 1/2  teaspoon  ground black pepper
• 1  (7.25-ounce) jar roasted red peppers, drained and coarsely chopped (optional)

FOR BATTER:

6 egg white

4 egg yolks

3 tablespoon sugar

1 1/2 tablespoons flour, sifted

1 whole lemon zest

1 teaspoon vanilla extract

FOR 10 INCH OVAL SKILLET:

1 oz. butter

2 tablespoons heavy cream

2 tablespoons raspberry marmalade

powdered sugar, before service

Heat oven to 475 degrees.

PREPARATION OF SKILLET:

Heat an oval skillet and add butter, cream and

raspberry marmalade .

Stir and mix well until skillet and mixture are hot.

PREPARATION OF BATTER:

Beat the egg whites until stiff,

and bring in slowly 3 tablespoons of sugar,

while the mixer is running.

Last bring in the vanilla extract.

Remove mixing bowl with the egg whites

and fold in by hand with a wire whisk the egg yolks, flour and lemon zest.

Mix as little as possible.

With spatula form four individual nockerl, one at the time,

and place into the hot skillet on top of the hot raspberry mixture.

BAKING:

Bake in hot oven for 9 to 10 minutes.

Nockerl should still be soft in the center.

Remove from oven and top with powdered sugar and serve at once,

(otherwise the nockerl will collapse)

on hot two plates (two per person).

Recipe Source:  Rudy Lechner's Restaurant and Bar

Thanks Carlene for telling me about this unusual recipe..

Ingredients

• 1/2 pound elbow macaroni
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon powdered mustard
• 3 cups milk
• 1/2 cup yellow onion, finely diced
• 1 bay leaf
• 1/2 teaspoon paprika
• 1 large egg
• 12 ounces sharp cheddar, shredded
• 1 teaspoon kosher salt
• Fresh black pepper

Topping:

• 3 tablespoons butter
• 1 cup panko bread crumbs

Directions

This is the recipe Mother always used, on the back of the Sun-Maid raisin box, and yes, it was as good as it looks.   ~ jan

A country fair winning recipe from years ago.

Ingredients

2 cups Sun-Maid Natural Raisins
2 cups water
1/2 cup packed brown sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon vinegar
1 tablespoon butter

1 double unbaked pie crust

Directions:

COMBINE raisins and water and boil for 5 minutes.
BLEND sugar, cornstarch, cinnamon and salt.
ADD to raisin liquid and cook, stirring until clear.
REMOVE from heat.
STIR in vinegar and butter. Cool slightly. Turn into pastry-lined pan.
COVER with top pastry or lattice strips.
BAKE at 425 F about 30 minutes or until crust is golden brown.

Makes 1 pie (8 servings).

Here are my tweaks:

Raisin pie tends to be runny, especially when it’s warm, and we all know it’s best when it’s warm, so I increased the cornstarch to 3 tablespoons.

I had a bag of assorted raisins, some were really large golden raisins, and it also contained regular dark raisins and regular size golden raisins.  This was fantastic!  The combination of raisins really enhanced the flavor. 

This pie was so good, seriously the best raisin pie I’ve ever eaten.  It was so good that I tagged it and it’s going in the Tried ‘n True Hall of Fame in the sidebar.

~jan

• 1 small can (7 oz) jalapenos (with onions and carrots that's how they come if you can find that size can if not you'll have to guess)
• 1 large (28oz) can crushed tomatoes
• garlic salt to taste (about 2tsp)
• salt to taste (about 2tsp)
• Optional:  If you want this chunky, add a drained 15 oz. can of petite diced tomatoes
• In blender combine large can of whole tomatoes (drained) and jalapenos puree.
  
  • Pour entire contents of crushed tomatoes in large bowl. Slowly add tomato/jalapeno puree. Add garlic salt and salt. Mix until will blended.
  • Hint: If you're using larger can of jalapenos and have to guess, it's always easier to puree a bit more and add than it is to take away!
  • Note:  When I'll make this recipe, I'll drain the jalapenos with onions and carrots, and I may also drain the whole tomatoes, because I don't want the salsa to be soupy or be too vinegary.  Then after I puree, I will adjust and add back liquid if I need to.  ~ Jan
  • -------------------------------------------------------------------------------------------------------------
  • 
  • Hacienda Ranch Dip, an adapted recipe from Group Recipe Site
  • 1 package dry original Hidden Valley Ranch Dressing
  • • Follow directions on packet, but double the mayo (make sure it's mayo, not Miracle Whip)
    • Mix slowly with spatula until creamy
    • Optional:  Top with sliced scallions and/or parsley, stir in hot pepper flakes if you want it spicy
  
  

Shepherd's Pie from Leftover Beef Roast and Mashed Potatoes

Ingredients

• 1 small onion, peeled and chopped
• 14 tablespoons butter, divided (1 stick plus 3/4 stick)
• 1 1/2 pounds leftover pot roast, cubed
• Salt and black pepper
• 8 to 10 medium red new potatoes
• 2 cups milk
• 1/2 cup sour cream
• 2 cups instant biscuit mix
• 1 1/2 cups niblet corn or mixed vegetables, prepared according to package dire

Directions

OCookies

2 1/4 cups all purpose flour
2 teaspoons baking soda
1 teaspoons baking powder
1/2 tsp salt
1 1/2 cups unsalted butter, at room temperature
3/4 cup chunky peanut butter
1 cup brown sugar
1 cup sugar
3 large eggs
2 tsp vanilla extract
1 2/3 cups quick-cooking oats

Filling

1 1/2 cups creamy peanut butter, at room temperature
1/2 cup butter, room temperature
1/2 cup confectioners’ sugar
Optional: 1/2 cup crushed peanuts 

Method

1.  Preheat oven to 350 degrees. Combine peanut butter and butter in a large mixing bowl. Mix with an electric mixer until well combined. Add brown and white sugars. Beat until light and fluffy. Add eggs, one at a time, until completely mixed in the batter. Add vanilla extract and mix again.

2. Sift together flour, baking powder, baking soda and salt. Add to batter and mix on low just until combined. Add quick cooking oats and mix until just combined. Drop cookie dough by the tablespoon on a cookie sheet, spread about 2 inches apart. Bake for 10 – 12  minutes at 350 degrees and then let cool for 5 minutes on the cookies sheet. While they are cooling, take a tooth-pick and prick the top of the cookies. Transfer to a cooling rack and continue to cook all cookies.

3. For filling, combine all ingredients in a large bowl and mix well. Make little sandwiches with the filling.

Makes about 48 sandwich cookies.

This copycat recipe is adapted from The Family Kitchen