Homemade Marinara Sauce

• 5 large tomatoes, chopped 
• 4 cups tomato sauce 
• 6 to 8 oz. tomato paste
• 1 onion, chopped 
• 3 cloves garlic, minced 
• 1 bell pepper, diced
• 12 mushrooms, sliced 
• 2 carrots, sliced 
• 1 zucchini, sliced
• 1 Tbsp soy sauce 
• ¼ cup red wine 
• 2 bay leaves 
• 1 tsp black pepper
• ½ Tbsp basil 
• ½ Tbsp oregano 
• ¼ tsp sage

1. Add all ingredients together, except dry herbs, and simmer for 2 hours. 
2. Add dry herbs and simmer for 2 hours. 
3. Put in sterile jars, wipe rim, seal with sterile lids and rings…process in boiling water bath for 40 minutes. Cool over night, label and store in a dark, cool place until ready to use.

Peanut Butter Chocolate Kiss Cookies

• 1 cup sugar 
• 1 cup peanut butter 
• 1 egg 
• chocolate stars
• extra sugar for rolling, optional

1. Mix together well and roll into balls, roll in extra sugar, optional. 
2. Press chocolate star on to each ball. 
3. Bake at 350 degrees F. for 8 to 10 minutes.

Variation: 

May add 1 cup chocolate chips, roll into balls then bake instead of adding the chocolate on top.

Lemon Lime Pineapple Salad

Mix together until thoroughly blended:
3 oz pkg lemon jello
3 oz pkg lime jello
8 pkg cream cheese
2 cups boiling water

Set aside to cool. When cool add remaining ingredients and chill to set.

1 20 oz. can crushed pineapple and juice
1 cup whipped cream
1 cup chopped walnuts or pecans, optional

Variation: just sprinkle a bit of chopped nuts on top

Preserved Apple Pie Filling

• 4 1/2 cups white sugar
• 1 Cup cornstarch
• 1 Tbsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tsp salt
• 10 cups water
• 3 Tbsp lemon juice
• 6 pounds apples

1. Peel, core, and slice apples; add lemon juice, toss to coat. 
2. In a large pan, mix sugar, cornstarch, cinnamon, nutmeg and salt; add water and mix well. 
3. Over medium heat bring to a boil and cook until thick and bubbly. 
4. Stir frequently to prevent scorching. Remove from heat.
5. Pack the sliced apples into hot canning jars, leaving a 3/4 inch headspace. 
6. Fill jars with hot syrup and gently remove air bubbles. 
7. Wipe rim and seal with hot sterile lid and ring; process in a Hot water bath canner for 20 minutes.
8. Remove jars; let cool overnight; label and keep in a dark cool place until ready to use.

Makes 6 quarts

Classic Gingerbread

• 1/2 cup oleo or butter
• 1/2 cup buttermilk
• 1/2 cup molasses
• 2 eggs
• 1/2 cup sugar
• 1 1/4 cup flour
• 1/2 tsp. ginger
• 1/2 tsp. cinnamon
• 1 tsp. baking soda 

1. Preheat oven to 350 degrees F. 
2. Mix butter, buttermilk, molasses and eggs together until creamy. 
3. Add remaining ingredients and beat well. 
4. Pour into greased and floured 8x8 square pan and bake about 40 to 60 minutes, until knife inserted in center comes out clean.

Peach Bread

• 3 eggs, beaten 
• 1 cup oil 
• 2 ½ cup sugar 
• 1 tsp vanilla 
• 1 Tbsp cinnamon 
• 2 cups peaches, blended to mush 
• 3 cups flour
• 1 tsp salt 
• 1 tsp baking soda 
• 1 tsp baking powder 
• ½ cup nuts, chopped

1. Mix eggs, oil, sugar, vanilla, cinnamon and peaches blending each ingredient well before added the next. 
2. Add flour, salt, soda and baking powder and mix until bell blended. 
3. Add chopped nuts and pour into well greased and floured 2 loaf pans. 

Sprinkle topping:

½ cup brown sugar
½ cup chopped nuts, optional

on top and bake at 325 degrees F. for 45 to 60 minutes.

White Chocolate Macadamia Cookies

Preheat oven to 375 degrees F.

Sift together and set aside:
2 ¼ cup flour
1 tsp. baking soda
1 tsp. salt

Cream together:
1 cup butter, soft
¾ cup sugar
¾ cup brown sugar, packed

Beat in:
2 eggs
2 tsp. vanilla


Add to flour mixture and mix well.

Stir in 2 cups white chocolate chips and
1 cup coarsely chopped macadamia nuts.

Drop onto cookie sheet by teaspoon and bake for 10 to 12 minutes. Makes about 100 cookies.