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Appleless Pie
2 cups water
1¼ cups sugar
2 teaspoons cream of tartar
20 saltine crackers
Squirt margarine
Cinnamon
2 unbaked pie crusts, 9" deep dish
Preheat oven to 375°.
In saucepan, bring first 3 ingredients to a rolling boil. Add crackers and boil one minute only, breaking crackers with spoon while boiling. Pour in pie shell and cover with squirt margarine. Cover with second pie shell and pinch edges. Cut 3 slits in top. Sprinkle cinnamon on top. Put pie plate on a cookie sheet and bake 33 to 35 minutes.
Marinated Carrots
8 cups carrots, sliced, cooked but firm, cooled
1 small onion, diced
¼ cup green pepper, diced
½ cup salad oil
1 cup sugar
1 cup tomato soup
¾ cup vinegar
1 teaspoon mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon black pepper
When carrots are cool, combine all remaining ingredients and toss together. Refrigerate 12 hours to 2 weeks before serving.
Salsa
1 (28 oz) can tomatoes or 3½ cups chopped fresh tomatoes
¼ bunch cilantro
2-3 jalapeño peppers
1 medium onion
1 clove garlic
2 Tablespoons Worcestershire
¼ teaspoon cumin
Juice from ½ of lime
Chop or puree all ingredients to reach the consistency desired and enjoy with your favorite chips.
Texas BBQ Sauce
 1 (18 oz) jar grape or cranberry jelly
1 (18 oz) bottle hickory barbeque sauce
1 (18 oz) bottle honey barbeque sauce
1 stick (½ cup) butter
1 cup brown sugar
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon mustard
1 Tablespoon Worcestershire sauce
1 Tablespoon cayenne pepper
1 Tablespoon black pepper
Put all ingredients in a heavy metal pot and bring to a rolling boil. Turn down and simmer for 20 minutes. Ladle into clean jars and seal.
Bruschetta Snacks
1 cup plum tomatoes, chopped
¼ cup fresh basil, finely-chopped
1 teaspoon garlic, chopped
1 Tablespoon balsamic vinegar
30 RITZ crackers
2 Tablespoons parmesan cheese, shredded
Mix tomatoes, basil, garlic and vinegar, cover. Refrigerate 1 hour to blend flavors.
Top each cracker with 2 teaspoons of the tomato mixture; sprinkle evenly with cheese. Serve immediately. Makes 10 servings, 3 topped crackers each.
Catfish Cakes
1½ pounds catfish fillets
1 large potato, peeled
2 eggs, beaten
1 large onion, finely-chopped
2 Tablespoons fresh parsley, chopped
3 drops hot pepper sauce
1 clove garlic, minced
1 teaspoon salt
½ teaspoon pepper
½ teaspoon dried basil
2 cups butter flavored crackers, finely- crushed
Olive oil
Poach or bake the fish, drain well. Cover and chill thoroughly.
Boil or bake potato; mash well. Flake fish into a large bowl. Add potato, eggs, onion, parsley, hot pepper sauce, garlic, salt, pepper and basil; mix well. Shape mixture into eight patties. Coat with cracker crumbs. Heat a small amount of olive oil in a large skillet; add the patties. Cook until evenly-browned and heated through. Serve with tartar sauce, if desired.
Cinnamon Sugared Pecans
2 egg whites
1 teaspoon salt
2 cups sugar
4 teaspoons cinnamon
2 teaspoons nutmeg
½ teaspoon ginger
¼ teaspoon ground cloves
¼ teaspoon allspice
½ pound pecans
Preheat oven to 300°.
Beat egg whites lightly with salt. Sift together sugar, cinnamon, nutmeg, ginger, cloves and allspice. Mix well. Add pecans to egg whites and coat completely. Allow excess egg white to drip from pecans and transfer to cinnamon sugar mixture. Coat pecans completely and place on parchment lined baking sheet, leaving space between nuts. Bake for 25 to 30 minutes, until sugar coating on nuts is crisp. Cool and serve, or store in an airtight container.
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Garlic Cheese Biscuits
1¼ cups biscuit mix
½ cup sharp cheddar, grated
½ cup water
Garlic butter:
½ stick unsalted butter, melted
¼ teaspoon garlic powder
¼ teaspoon salt
1/8 teaspoon dried parsley flakes
Preheat the oven to 400°. Spray baking sheet with cooking spray.
Combine biscuit mix and cheese in a small bowl. Add water and stir just until combined. Dough will be slightly moist. Drop the dough by tablespoonfuls onto the prepared baking sheet. Bake for about 10 minutes, until the biscuits are firm and beginning to brown.
While the biscuits are baking, make the garlic butter. In a small bowl, combine butter, garlic powder, salt and parsley flakes. Mix well. As soon as you bring the biscuits from the oven, brush them with the garlic butter using a pastry brush.
OLIVE Salad Condiment
1 (6 ounce) can black olives, drained
1 (5 ounce) jar pitted green olives, rinsed and drained
1 (6.5 ounce) jar marinated artichoke hearts, undrained
1 small red onion, chopped
¼ cup red wine vinegar
½ cup olive oil
1 teaspoon dried minced garlic
 ½ teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried basil
¾ teaspoon black pepper
Place black olives, green olives, artichoke hearts with their juice and onion into a food processor. Pour in vinegar and olive oil. Season with garlic, celery seed, oregano, basil and black pepper. Cover and process until finely-chopped. Use as a condiment on sandwiches or a dip for crackers. Refrigerate leftovers.
ONION PIE
3 large onions, sliced
1 tablespoon butter or margarine
3 eggs
2 cups half and half
Salt and pepper to taste
1 pastry for double crust pie (9”)
4 bacon stripes, cooked and crumbled
½ cup cheddar cheese, shredded
In a skillet, sauté onions in butter until golden brown. In a bowl, beat eggs and half and half. Add the onions, salt and pepper. Line a deep dish 9-inch pie plate with bottom pastry. Add egg mixture; sprinkle with bacon and cheese. Roll out remaining pastry to fit top of pie; place over filling. Seal and flute the edges; cut slits in top. Bake at 350° for 55-60 minutes or until crust is golden brown. Let stand 15 minutes before cutting. Refrigerate leftovers.
Smothered Pork Chops
4 center cut pork chops (1 inch thick)
2 teaspoons seasoning salt 
1 teaspoon black pepper
1/3 cup flour
1/3 cup vegetable oil
2 onions, sliced
2 cups water
Season pork chops with seasoning salt and pepper; coat completely with flour, reserving remaining flour. Heat oil in heavy skillet. Add pork chops and brown on each side (about 3 minutes per side). Remove and set aside. Add onions to the pan drippings and cook for 1 minute. Add remaining flour; continue to stir until onions and flour begin to brown. Add water and bring to a boil. Stir until incorporated and return pork chops to the gravy. Cover skillet, reduce heat and simmer for 20 minutes until gravy is thick and pork chops are tender.
Squash Dressing
4 or 5 medium squash (yellow), sliced
1 large onion, chopped
1 package Mexican cornbread mix
1 stick of butter, melted
2 eggs, beaten
Salt and pepper
1 (14 oz) can cream of chicken soup
Cook squash and onion in water until tender. Drain thoroughly. Combine with remaining ingredients. Put in greased 9” by 9” casserole dish. Bake at 350° for 45 minutes.
Tomato Pie
6 slices bacon
6-8 medium-sized fresh tomatoes
1 Tablespoon (or 1 oz) garlic salt
16 ounces mayonnaise
9 ounces mozzarella cheese, shredded
½ bunch green onion, chopped
Salt and pepper
10-12 fresh basil leaves, chopped
12 (4-inch) pie shells
Fry bacon, drain, then finely chop and reserve. Peel tomatoes, slice thinly and place on paper towels to drain. Sprinkle with garlic salt. Combine mayonnaise, cheese, green onions, salt and pepper; reserve for topping pies.
Cook pie shells per package directions; cool. In cooked pie shells, arrange a single layer each of tomatoes, bacon and basil. Cover completely with the topping. Bake at 375° for 30 minutes or until golden brown.
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