.

4 pork chops 1 1/2 inches thick- 1T flour - 2t sugar - 1 bay leaf - 1T oil - 2T wine vinegar - 1/2C sour cream
salt and pepper

Brown pork chops in oil and remove. Add flour and stir to loosen crusty bits from the bottom of the pan.
Add remaining ingredients and stir until blended. Return pork chops to pan. Cover and cook slowly about 50 minutes
until tender.

6 boned chicken breasts - 1C cultured butter milk - 2t salt - 1/4t ginger - 1/4C chopped onions - 1 clove garlic, minced
1/4C flour - 1 1/2t curry powder - 3T oil - 2T slivered almonds - 1/4C water

Marinate chicken in buttermilk,salt and garlic for one hour. Drain chicken, save liquid. Roll chicken in flour and brown in
oil. Add water, cover and cook slowly until tender, about one hour. Remove chicken from pan and keep warm. Cook onion in pan
drippings until tender. Skim off excess fat. Remove garlic from the buttermilk. Mix spices with buttermilk and add to onions.
Heat until thickened. Serve over chicken or in a gravy boat.

1lb crab meat - 1t Old Bay Seasoning - 1/4t salt - 1T mayonaise - 1T worchestershire sauce - 1T chopped parsley - 1T baking powder
1 egg, beaten - 2 slices bread, crust removed

Break bread into small pieces and moisten with milk. Mix all ingredients and shape into patties. Fry quickly in small amount of oil
until brown.

1lb butter, softened - 2t shallots - 1/4t curry - 1T parsley - 1/4t garlic powder

Mix together well and mold into roll and refrigerate. Cut off slices to place on top of cooked steak.

SOAK OVER NITE:
1 1/2C raisins in 1 1/2C boiling water
IN THE MORNING:
1 egg - 2T baking soda - 2T shortening - 1C brown sugar - 1/2t salt - 2 1/2C flour - 1T molasses

Mix all ingredients together and fill 3-4 #2 cans,greased. Bake for one hour for 350 degrees. Only fill cans half way full.

4 whole chicken breasts, split, skinned, boned - wine marinade -1 1/2C diced onion - 1C sliced mushrooms - 6 slices bacon,cut up
3T butter - 2t salt - 1/2C flour - 1/2C sour cream

WINE MARINADE:
2C red wine - 1C water - 1/2C vinegar - 1T lemon juice - 12 peppercorns - 4 cloves of garlic - 1/4t each thyme,rosemary,majoram 1C celery leaves

Marinate chicken for 2 days in wine marinade. Keep refrigerated. In a large dutch oven, saute onions, mushrooms and bacon.
Remove from the pan. Add 3T butter to pan. Take chicken out of the marinade, cut into strips, pat dry and sprinkle with salt
and dip in flour. Brown in butter. When all chicken is brown, return onion mixture to pan. Pour strained marinade over chicken
and vegetables. Cover and simmer until chicken is tender, about 1 hour. Lift chicken out to warm platter. Stir flour into sour
cream. Add to sauce in pan. Stir until blended and spoon over chicken.

1 can 7-Up - 1 3oz package lime jello - 1 3oz package cream cheese - 9 large marshmallows - 1 8oz can crushed pineapple
1C frozen whipped toping

Heat the 7-Up with marshmallows. Add jello and stir until dissolved. Add drained crushed pineapple and cool. Mix cream cheese
and frozen whipped toping and combine with the cooled jello mixture. Pour into small four cup mold and chill.

2T flour - 1/3t salt - 3/4C sugar - 1 egg, unbeaten - 1C sour cream - 1t vanilla - frozen pie shell - 2C sliced apples
1/3C sugar - 1/3C flour - 1t cinamon - 1/4C butter

Preheat oven to 400 degrees. Sift together 2T flour, 1/3t salt and 3/4C sugar in a bowl. Add unbeaten egg, sour cream and
vanilla. Blend in sliced apples and pour into pie shell. Bake at 400 degrees for 15 minutes, then at 350 degrees for 30 minutes.
Remove from oven. For topping, mix 1/3C sugar, 1/3C flour and 1t cinamon. Sprinkle over pie. Dot with 1/4C butter. Brown for
10 minutes in 400 degree oven.

2C miniature marshmallows - 2T white Cream de Cacao - 1C heavy cream - some whipped cream - 1/3C milk - 3T green Cream de Menthe
12 cooked chocolate crepes (see recipe below)

Heat marshmallows and milk in sauce pan over low heat, stirring until marshmallows just melt. Refrigerate, stirring occasionally
until mixture mounds slightly when dropped from a spoon, about one half hour. Stir Cream de Cacao and Cream de Menthe into marshmallows.
Beat heavy cream until stiff. Fold green mixture into whipped cream. Fill cooked crepes; fold over. Chill until firm. Top with extra
whipped cream. Serves 12.

3 eggs - 2T sugar - 1 1/4C buttermilk - 1C flour - 2T cocoa - 2T melted butter

MIXER METHOD:
In bowl beat eggs, add flour, sugar and cocoa alternately with buttermilk beating with electric mixer or whisk until smooth. Beat in
melted butter.
BLENDER METHOD:
Combine ingredients in blender jar, blend for about one minute. Scrape sides and blend for another 15 seconds or until smooth.
Both methods, refrigerate mixture for about one hour.