Goodies from Scratch

Ingredients:
1/2 lb. cooked bacon
2 bags broccoli
2 tsp apple cider vinegar
1 med red onion finely, chopped
1/2 cup sunflower seeds
1/2 cup raisins
1/2 cup mayonnaise

Directions:
Prepare in large skillet bacon and fry until crisp. Drain on a paper towel, crumble and set aside. In a large bowl, combine broccoli, raisins, sunflower seeds and red onion. In a small bowl, stir together mayonnaise, sugar and vinegar. Spoon over broccoli mixture; toss to coat. Sprinkle bacon over salad and toss. Cover and refrigerate 3 hours or overnight.

Ingredients
1 pound ground beef
1 cup chopped onion
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained
2 cups fresh or frozen corn
2 cups water
3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon pepper

Directions
In a large saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.
Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until heated through. Yield: 5 servings.

Note: to enhance the flavor, add a ham shank to the ingredients.

Nutrition Facts: 1 serving (1 each) equals 242 calories, 9 g fat (4 g saturated fat), 44 mg cholesterol, 745 mg
sodium, 23 g carbohydrate, 5 g fiber, 20 g protein.
Hamburger Garden Soup published in Taste of Home Ground Beef Cookbook , p145

1 cup water
1/2 lb. fresh cranberries
1 3/4 cups sugar
1/2 tsp. grated orange rind

In a saucepan, boil water and sugar for 5 minutes, stirring until sugar dissolves.
Add washed cranberries; reduce heat and simmer over low heat for 5 minutes, without stirring. Add orange rind.

Cool to set; store in refrigerator.

Makes about 2 cups.

1 cup sugar
1/3 cup water
1 tablespoon cinnamon
1 teaspoon vanilla
1/4 teaspoon salt
16 ounces nuts

Any type of nuts may be used, cashews, pecans, almonds, hazelnuts, etc. Each type of nut after being coated will have a slightly different taste.

Spray a cookie sheet with Pam cooking spray. In a medium saucepan combine sugar, water and cinnamon. Bring to a boil. Boil for 2 minutes stirring occasionally. Remove from heat. Stir in vanilla, salt and nuts. Using a slotted spoon, place nuts on prepared cookie sheet. Separate each nut with a fork. Allow to dry 3 hours, turning once half way through drying. Dry about 3 hours. Store in an airtight container.

Ingredients:


4 eggs

1 1/2 c. sugar

3/4 c. oil

16 oz. pumpkin



Blend these 4 ingredients together.



Mix together in separate bowl:

2 c. flour

2 tsp baking powder

2 tsp cinnamon

1 tsp salt

1 tsp baking soda



Add dry mixture to blended wet ingredients.

Pour into greased 9 x 13 baking pan.

Bake in preheated 350 degree oven for 25-30 mins.



Cream cheese icing:

Blend 1 pkg. softened cream cheese with 1 cup powdered sugar and 1 tsp vanilla.

Spread evenly over cooled bars.