Goodies from Scratch

Ingredients:

• 2 packages (10 ounces each) frozen chopped spinach, thawed and well drained.
• 2 cups (16 ounces) small-curd cottage cheese
• 1-1/2 cups cubed sharp cheddar cheese
• 3 eggs, lightly beaten
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 1 teaspoon salt.

Directions:

Preheat oven to 375 degrees. In a large bowl, combine all of the ingredients. Pour into a greased baking pan. cover and cook for 30 minutes or until a knife inserted near the center comes out clean.

Note: I used frozen chopped collard greens, in lieu of spinach. My daughter, who doesn't like collard greens, loved it.

This recipe was originally written for a slow cooker. After combining the ingredients, pour into a greased slow cooker. Cover and cook on high for 1 hour. Reduce heat to lowl cook 4-5 hours longer or until a knife inserted near the center comes out clean.

Ingredients:

• 2 slices bacon, cut in squares
• 2 lbs lean sirloin tip or round steak, cubed
• 1/4 cup flour
• 1 tsp salt
• 1/2 tsp seasoning salt
• 1/2 tsp. dried thyme
• 1/4 tsp dried marjoram
• 1/4 tsp black pepper
• 1 garlic clove, minced
• 1 low-sodium beef bouillon cube, crushed
• 1 cup burgundy cooking wine
• 1/4 lb. fresh mushrooms, sliced
• 2 Tsp. cornstarch
• 2 Tbsp. cold water

Directions

1. Cook bacon in nonstick skillet until browned. Remove bacon. Reserving drippings.
2. Coat beef with flour and brown on all s ides in bacondrippings.
3. Combine steak, bacon drippings, bacon, seasonings, garlic, bouillon, and wine in slow cooker.
4. Cover. Cook on low for 6-8 hours.
5. Add mushrooms.
6. Dissolve cornstarch in water, Add to slow cooker.
7. Cover. Cook on high 15 minutes.
8. Serve over noodles or rice.

Christmas cookies
Yields: 2 1/2 Dozen

Ingredients

1/4 cup Shortening
3/4 cup Sugar
1 Egg
1/2 cup Sour cream
1/2 teaspoon Vanilla extract
1 1/3 cup All purpose flour
1/4 teaspoon Baking soda
1/4 teaspoon Baking powder
1/4 teaspoon Salt

Instructions
In a mixing bowl, cream shortening and sugar. Add egg, sour cream and vanilla. Combine dry ingredients; add to the creamed mixture. Chill for at least 1 hour. Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 425 degrees for 7 ot 8 minutes or until lightlybrowned. Remove to wire racks to cool.

Burnt Sugar Frosting:
2 tablespoon butter (no substitute)
1/2 cup confectioners Sugar
1/4 teaspoon vanilla extract
3 to 4 teaspoons hot water

For frosting, melt butter in a small saucepan until golden brown; stir in the sugar, vanilla and enough water to achieve spreading consistency. Frost cooled cookies.

-= Ingredients =-
3 cups all purpose flour
1 teaspoon salt
3/4 cup Walnuts/pecans ; finely chooped
3 eggs
1 cup vegetable oil
2 cups Shredded zucchini
1 (8 oz) can crushed pineapple ; (drain the juice)
1/2 teaspoon Baking powder
2 teaspoon Baking soda
2 cups Sugar

-= Instructions =-
Preheat oven to 350 degrees. Combine flour, baking soda, salt, baking powder, and chopped nuts. Set it aside. Beat eggs lightly in a large mixing bowl; add sugar, oil and vanilla. Beat until creamy. Stir in zucchini & pineapple. Add dry ingredients, stirring only until dry ingredients are moistened.
Spoon batter into well greased and floured 8x4x3 in loaf pans. Bake at 350 degrees for 1 hour or until done- Cool 10 minutes in pan. Turn out on rack and cool completely.