Natural Mint Jelly

2 C. fresh mint (all pars)
1-2/3 C. water
1/3 C. cider vinegar
3-1/2 C. sugar
1/2 bottle liquid pectin
12 large mint leaves (added last @ canning point)
4 drops green food coloring

In a small saucepan, simmer the 2 cups mint in 1 cup of the
water for 10 minutes. Strain in to another saucepan. add the
remaining 2/3 cup of water, vinegar & sugar. cook over medium
heat until mixture comes to a boil; immediately add the pectin.
Bring to a boil & remove from heat. Add food coloring.
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put 2 or 3 large mint leaves in each of 4 sterilized jelly jars.
pour in the jelly & seal jars. process in a boiling water bath canner
for 5 minutes. (makes 4 - 8oz jars)

   Eggnog

1/3 c. sugar
2 egg yolks
¼ tsp. salt
4 c. milk
*2 egg whites
*3 tbls. Sugar
2 tsp. vanilla
1 tbls. Rum
½ c. heavy cream

Beat 1/3 c. sugar & ¼ tsp salt with the egg yolks, stir in milk. Cook over medium heat stirring constantly until mix thickens & coats the spoon. Cool.

Beat *egg whites until foamy, add the *3 tbls. Sugar, beat until firm peeks form. Add to the cooled yolk custard, mix well, add the vanilla & rum. Chill for 4 hours.

Beat the heavy cream with 1 tbls. Sugar & 1 tbls. Vanilla with a dash of nutmeg. Use as a topping for the eggnog when serving 

   Chicken Corn Chowder

1 onion diced
1 stock of celery diced
2 large potatoes diced
2 bags frozen corn or 8 cans of corn
3 strips of crispy cooked bacon crushed
¼ tsp. sugar
¼ tsp. salt
14/ tsp. black pepper
2 cans evaporated milk
¼ c. margarine
½ tsp. parsley
½ tsp. onion powder
¼ tsp. garlic powder
1 can chicken broth
2 chicken breast diced
3 rounded tbls. Corn starch (ADD LAST WHEN ITS ALL COOKED)

In a skillet, cook diced chicken and onion with the margarine for 4 minutes at med low heat.
In a large stock pot add all ingredients including the skillet cooking’s but not the starch. Cook on medium heat for 35 to 40 minutes stirring often to prevent sticking then remove from heat when done. In a measuring cup or equivalent size cup, fill to 1/3 cup mark with warm water, add starch and mix very well. Slowly add this to the finished chowder while stirring to prevent lumps, continue to stir for 2 to 4 minutes. 

  Cajun Chicken & pasta

4 skinless boneless chicken breasts
¼ tsp. salt
½ tsp. black pepper
2 tbls. Cajun seasoning
¼ c. water
4 tbls. Worcestershire sauce
3 tbls margarine
1 dash of parsley
½ box of cooked linguini noodles

Cook noodles as package directs.
While noodles are cooking, put chicken in a large skillet with all the above ingredients & cook until chicken is done (to check chicken make a small slice in thickest part to see if it is done) then remove skillet from heat, remove chicken from skillet & set aside, drain noodles and mix it in the skillet with the drippings & spices that have remained from the chicken cooking on low heat for 5 minutes while stirring constantly. Remove from heat & place the chicken breast on top of the noodles, cover and let set for 5 minutes. Serve while hot.

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Salisbury Steak

1 can golden mushroom soup (undiluted)
2 lbs. ground beef
½ c. Italian bread crumbs
1 egg (beaten)
¼ c. diced onion
¼ tsp. black pepper
½ tsp. salt

Mix ¼ c. of the undiluted soup mix with all remaining ingredients. Shape in to patties & place in a slightly greases baking dish. Bake at 350 degrees for 30 minutes, spoon off fat. Mix remaining soup mix with 1/3 c. water and pour it over the patties. Bake for 10 minutes.

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Chicken Potpie

1 pkg. frozen veggies
2 tbls. Margarine
½ c. chopped onion
½ c. chopped celery
1 can cream of chicken (undiluted)
1 can cream of broccoli (undiluted)
1 c. milk
3 c. cooked chicken or turkey (diced)
1 tsp. black pepper
1 tsp. salt
2 pkgs. Refrigerated crescent rolls ( USE LAST FOR CRUST)
cook & drain veggies, mix all ingredients together in a large pot, set aside.
Line an oblong pan with the crescent rolls, (to do this unroll the crescent dough and arrange in pan while pressing seams together) Put the filling mixture in and add the remaining crescent roll dough to cover the top. Bake at 350 degrees for 30 minutes. Keep a close watch because it may cook faster than 30 minutes. Its ready when the crust is golden brown.

Zesty Sloppy Joes

4 lbs ground beef
1 c. chopped onion
1 c. finely chopped green peppers
2 cans undiluted tomato soup
1 15oz can thick & zesty tomato sauce
1 8oz can basic tomato sauce
½ c. brown sugar
¼ c. ketchup
3 tbls. Worcestershire sauce
1 tbls. Mustard
1 tsp. chili powder
1 tsp. garlic powder

In a large sauce pan or Dutch oven cook ground beef, onion, & green peppers over medium heat for 5 minutes. Drain off excess fat. Add remaining ingredients & bring to a boil, reduce heat to simmer, cover & cook for 1 hour stirring occasionally. Serve on buns.

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