Pizza Casserole

1 jar of pizza sauce , pour into a small casserole dish or 2 ramekins
1/2 cup of feta cheese
1/2 cup of pepperoni diced
1 cup of mozzarelle cheese
Add the feta and meat to the sauce and top with the mozzarelle cheese.
Bake at 350 for about 30 minutes or until cheese is melted and starting to turn color. It will depend on the size of your container and amount of ingredients that you add how long it will take.
Other ingredients that we have used are shredded hash browns, ham, shrimp, or any other ingredient that you like on your pizza. This recipe is for 2 people, but can easily be increased to serve more. It can make a whole meal , add a salad and rolls or bread sticks with it.


Dry Canning               

This information came from Countryside magazine in 2012.  I have started doing it and love it.  It is a good way of keeping things so they don’t get bugs in.  Do not use this method in place of a boiling water bath or a pressure cooker.  This is for dry goods only like beans, cornmeal, flour, rice, oatmeal, dried onions, dried carrots, dried celery, potato flakes, dried yams and sweet potatoes, cereals, pastas. The only thing you cannot can is dry foods that have oils in them.  You can do almonds and pecans, but not walnuts.  They will go bad, but it is due to the amount of oil, so they get tossed in the freezer. Baking powder and baking soda are also best added at cooking time.  The  cereal is even better  dry canned as they are crisper.


You can use most glass jars and their lids as long as the lids have the rubber gasket inside.  Once in a while I will have one or two jars that do not seal; I just put them in the pantry to use first as they are heat treated and in glass so they are still bug and critter free.


Fill your jars and set them on a cookie sheet or large flat container.  Set the oven on 200 degrees and leave the jars in for one hour.  Take one jar out at a time, wipe the rim with a damp paper towel and then screw on the lids.  Always remember to set the jars on a towel when taking them out of the oven. They will be very hot.  I use a small kitchen towel to remove them from the oven.  This will give you a good grip. They will seal in about an hour.  I have been told that they will keep for 20 to 30 years.

Cabbage Patch Stew

1 lb. Ground beef

1 cup chopped onion

11 cups coarsely chopped cabbage  about 2 pounds

1 can   14 ½ oz.  of diced tomatoes or 1 pint of homecanned tomatoes

1 quart of tomato juice  (I used my spicy juice)

1 quart of kidney beans

1 can 10 oz. Rotel tomatoes with green chilies

½ cup ketchup

1 to 1 ½ tsp. Chili powder

½ tsp. Pepper

¼ tsp salt

Shredded cheddar cheese and sour cream, optional.

In a large skillet, cook the beef over medium heat until meat is no longer pink.  Stir in the onion.  Cook until crisp tender; drain.

Transfer to a 5 qt. Slow cooker or place in the oven so you don’t have to watch it.  Takes about 2 hours in the oven at 350.  Stir in the cabbage, stewed tomatoes, beans, diced tomatoes, ketchup, chili powder, pepper and salt.  Cover and cook on low for 6 to 8 hours or until cabbage is tender.  Serve with cheese and sour cream if desired.  Yield: 8 servings.  Delicious. I freeze the leftovers.  Jim uses salsa in his also.


White chicken chili

1 medium onion, chopped

2 cloves garlic, minced

2 boneless skinless chicken breast halves, cooked and chopped

2 cams (14 oz) chicken broth

1 can rotel diced tomatoes and chilies

1 tsp. Ground cumin

1 tsp. Ground red pepper

1 tsp. Chili powder

3 cans  14 ½ oz. Of great northern beans, drained, divided  or 1 lb. Of dry beans.  I did not have great northern beans so I used dried limas that I had canned.

1 cup shredded Monterey Jack cheese


I cooked dry beans in water until they are tender about 2 hours. I also slightly mash the beans.  I had added the onions and garlic and cooked them with the beans.  When the beans are tender and the water is cooked down,  I used a potato masher and mashed some of the beans.  Then I added the chicken broth, tomatoes , spices and the diced chicken.  I cooked another half hour to blend the flavors.  We served it with  cheese on the top.

If not using the dry beans, precook the onion   until tender.   Then add the garlic, broth, spices, chicken and 2 cans of the beans.  Mash the third can and then add it.  Simmer for 20 to 30 minutes or until heated through.

Greek Chicken

Marinate chicken breasts that have been pounded to flatten to 1/2 inch thick in Greek Salad Dressing. Put in plastic bag, pour dressing over to cover and leave all night.  Next day dip in cornstarch and then fry as usual.  Delicious.


Easy General Tso

1 pkg. family size of frozen General Tso chicken breast.  I use InnovAsian.  To the sauce I add about 1 teaspoon of cider vinegar.

Pkg. of teryiacky rice.

Make rice according to package. Brown chicken in a skillet.  Heat the general tso sauce in a small sauce pan and add vinegar.  Put the chicken over the rice and pour the sauce over all.  Delicious.


Ham and Cheese casserole

from Mary Emanoilidis


bread 8 or 16 pieces

American cheese sliced or any other sliced cheese

Shredded cheese of your choice

2 cups milk

3 eggs

Ham or bacon



Oil or butter a fairly deep square or rectangular pan or pyrex to put the bread in. Cut off the crust around the toast bread and use only the inner soft parts. Put them side by side in order either 4 or 8 of them depending how big your pan is. Put one slice of cheese and one slice of ham (or a few slices of ham depending how rich you want it) or  slices of bacon on top of each slice of bread. Then put a few pieces of butter   on top of the meat and cover the slices with another row of slices of bread. Beat all three eggs and milk and pour on top of the entire pan. Wait a few minutes for the bread to absorb the egg/milk mixture and then we add shredded cheese on the entire pan to cover. We put in the oven at about 360F and leave it until the cheese is cooked. It is served hot.

The butter doesn’t go on each slice of bread. Instead you cut a few little pieces and spread them randomly on top of the ham layer before you put the second layer of bread.


Dutch Apple Pie Jam

4 cups prepared fruit (about 1 pound Granny Smith or other tart green apple)

1 1/4 cup water  ( I had to add more since my apples did not get tender)

2 tbsp. fresh lemon juice

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1 box Sure Jell Fruit Pectin ( I used amish fruit pectin a rounded half cup.  )

1/2 tsp. butter margarine (optional)

4 cups granulated sugar

1 cup firmly packed light brown sugar


Bring boiling water canner half full with water to simmer.  Wash jars and screw bands in hot soapy water; rinse with warm water.  pour boiling water over flat lids in saucepan off the heat.  Let stand in hot water until ready to use.  Drain well before filling.  Peel and core apples; finely chop or grind,  add water.  Cook apples until tender.  Measure exactly 4 cups into a Dutch oven. Stir in lemon juice, cinnamon and nutmeg.


Add pectin according to directions.  Add butter to reduce foaming, if desired.  Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.


Stir in all sugars quickly.  Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat.  Skim off any foam with metal spoon.


Ladle quickly into prepared jars, filling to within 1/8 inch of tops.  Wipe jar rims and threads.  Cover with two piece lids.  Screw bands tightly.  Place jars on elevated rack in canner.  Lower rack into canner.  Water must cover jars by 1 inch at least.  Cover canner and bring water to a gentle boil. Process 10 minutes after it comes to a boil.  Remove jars and place upright on a towel to cool.  After jars cool, check seals.  If lid is not sealed, refrigeration is necessary.


Chocolate Peanut Butter

½ cup butter, cubed

½ cup honey

1/4 cup baking dark cocoa powder

1 1/3 cup creamy peanut butter

¼ tsp. Vanilla

Melt butter in a small saucepan.  Stir in honey and cocoa as it melts.  Stir until smooth.  Remove from the heat; stir in peanut butter and vanilla.  Refrigerate.  Yield: 2 ½ cups.  It will get solid as it cools.  2 tbsp. Has 5 grams protein.


How to separate an egg

Break the egg into a saucer.  Take an empty water bottle and squeeze the air out.  Place the bottle against the egg yolk gently and let the air go back into the bottle.  It will suck up the yolk into the bottle.

How to peel a potato

Make a cut all the way around the potato.  Put them in water and bring to a boil for about 15 minutes.  Immediately drop into ice water to chill.  Lift out and holding each end of the potato twist in the opposite direction.  The peeling will slip right off.  If the potato is not cooked all the way through put back in the boiling water.  If you cook the potato too long before slipping off the skin it will crumble in your hand.

Laundry Soap

Most people use Fels Naptha or Zote.  You can use any kind of soap as long as it is soap and not a beauty bar. If you want your laundry detergent or soap to be natural, choose a natural bar of soap.
To make a powder detergent cut the bar of into several pieces.  Put the pieces in a food processor and grind them.  Make sure the soap is in the form of a powder when you are done.  One bar of soap should make about 1 cup of powder.  Don’t worry about whether the soap makes exactly 1 cup, just make sure the measurement is close.
Put the soap into a container that has a lid.  Add 1/2 cup Borax and 1/2 cup washing soda—not baking soda.  put the lid on the container and shake it up.  You’re ready to use your laundry soap.  You can use as little as 2 Tbsp. of laundry detergent per load of laundry.


Liquid laundry soap 

1/3 bar of soap  (same kind as above)  I used zote.  Grate the soap or slice in thin pieces.
3 pints of hot water
1/2 cup washing soda
1/2 cup Borax
Mix the grated soap with 3 pints of water in a sauce pan on low heat until the soap has dissolved.  I used my 12 quart canning kettle. Add the washing soda and borax when the soap has melted.  Stir until thickened.  Remove from heat.  Add 1 quart of hot water to the 2 gallon container and then add the soap mixture to the container.  ( By using the canning kettle, I added everything to it)   Mix well.   Add more hot water to the container until it reaches the 2 gallon mark or almost fills the 2 gallon container that you are using.  Mix once more.
Let the mixture set for 24 hours, or until it has thickened.  Use to clean your laundry, using 1/2 cup per full load.


Powerful Dish Detergent

1 cup of washing soda
1 cup of borax
1/2 cup kosher salt
1/2 cup citric acid
Mix together thoroughly.  Use 1 to 2 tbsp. to each load of dishes.  Store in a cool and dark location.  You can cut this recipe in half.  Store in a container with a lid.


Blackberry Cheesecake pie


2 cups flour

2/3 cups lard

1 tsp. salt

6 to 7 tbsp. ice water

combine the flour, lard and salt.  You can use 2 knives cutting across each other, a food processor or a pastry blender.  Combine until the crumbs are the size of peas.  Add ice water a little at a time mixing until it forms a ball.  This will make enough crust for a double crust or 2 single crust pies.  Divide dough in half and roll out to fit in your pie plate.  The other half can be wrapped in saran wrap or rolled out for a second pie.  If not using it right away, refrigerate covered with saran wrap.  Will keep several days in the refrigerator.  Bake at 350 about 30 minutes or until getting slightly browned.  (lard makes the best pie crust, it is flaky and tasty).  Let cool before filling.


Cheesecake layer

2  8ounce of cream cheese, softened

1/3 cup of granulated sugar

1 tbsp. of lemon juice

Mix all together thoroughly and put in pie crust


Fruit layer

1   12 ounce box of fresh blackberries

1 box of cook and serve vanilla pudding mix

1  3ounce box of blackberry flavor jello

1 cup of water

Combine water , pudding mix, jello and bring to a boil stirring constantly.  It will turn translucent.  Cool slightly and pour over fruit.  Mix together.  When cool pour over cream cheese layer and refrigerate for at least one hour before cutting. 

Refrigerate leftovers.

Can use sugar free pudding and jello mix.  Can also use splenda in the cream cheese layer.


Caramelized frog legs

1 pound frog legs
3 tbsp. soy sauce
3 tbsp. honey
1 clove garlic, minced
pinch ground ginger
salt and pepper to taste
3 tbsp. cornstarch more if necessary to coat them good
2 tbsp. canola oil
garnish with thinly sliced green onion
stir together the soy sauce, honey, garlic, and ginger. toss frog legs in marinade to coat evenly. I marinated for 24 hours turning the bag several times.
Drain the frog legs well, reserving marinade. Season with salt and pepper and toss with cornstarch to coat.
Heat the canola oil in a large skillet over medium high heat. Cook the legs until golden brown and crispy. While the legs are cooking bring the marinade to a simmer in a small saucepan. Simmer for 3 minutes. To serve, pour sauce over the legs and sprinkle with sliced green onion.


Homemade American Cheese
Adapted from a recipe by America’s Test Kitchen


  • 1 tablespoon water
  • 1 1/2 teaspoons powdered gelatin
  • 12 ounces Colby Jack cheese, finely shredded
  • 1 tablespoon nonfat milk powder
  • 1 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 1/2 cup plus 2 tablespoons whole milk


1. Line a small 4×5 loaf pan (disposable pans work fine) with plastic wrap, letting the excess hang over the sides.


2. In a small bowl, combine water and gelatin and stir. Let sit for five minutes.


3. Combine cheese, milk powder, salt, and cream of tartar in the bowl of a food processor, and pulse a few times to combine.

4. Meanwhile, heat milk in a small saucepan over medium heat. When milk begins to simmer, remove from heat and transfer hot milk to a measuring cup to make pouring easier.


5. With the food processor running, slowly add hot milk through the feed tube at the top of the bowl. Add prepared, thickened gelatin mixture.


6. Stop food processor occasionally to scrape down sides of bowl, and continue whirring until the mixture becomes perfectly smooth (about 1-2 minutes).


7. Working quickly, transfer mixture to prepared mold, pressing mixture down into the pan with a rubber spatula to remove any large air bubbles. Smooth surface of cheese, and cover with the overlapping plastic wrap.

8. Chill in the refrigerator for at least three hours, or overnight. Slice as needed and use as you would individually-wrapped processed American cheese.


Ham and Corn Chowder with rice

 32 oz chicken broth and 2 small cans of chicken broth

2 cups water

2 cups of diced ham

 2 boullion cubes

1 clove garlic

1 onion diced

1 cup rice (not instant)

2 cups frozen corn (I ran mine through a blender to make creamy)

1/2 to 1 cup diced carrots

2 dry cayenne peppers (optional)

4 oz. velveeta


Combine all ingredients except the velveeta.  Cook until rice is tender .  I cooked mine about 45 minutes.  Add velveeta  10 minutes before serving.  Could also top with a spoon of sour cream and sprinkle with seasoning salt.  delicious


Blueberry Dumplings

2 cans of blueberry pie filling

1 1/2 cups biscuit mix

3 tablespoon butter

2 tbsp. sugar

4 ounces sour cream


Heat blueberry pie filling in a 3 quart saucepan.  Meanwhile, combine biscuit mix and sugar. Cut in butter with a pastry blender or 2 knives until crumbly.  Add sour cream and enough water to make a soft dough. Since I use my homemade pie filling you might need to add a little water to the store bought pie filling if it is too thick. 

Drop dough by tbsp. into hot blueberries.  Cover with a lid and with heat on low cook for about 25 minutes until dumplings are firm.


Cinnamon and Honey
Whoever thought?

Honey is the only food on the planet that will not spoil or rot. What it will do is what some call ‘turning to sugar’. In reality, honey is always honey. However, when left in a cool dark place for a long time it will “crystallize”. When this happens loosen the lid, boil some water and sit the honey container in the hot water, but turn off the heat and let it liquefy naturally. It is then as good as it ever was. Never boil honey or put it in a microwave. This will kill the enzymes in the honey.

Cinnamon and Honey
Bet the drug companies won’t like this one getting around. Facts on Honey and Cinnamon:

It is found that a mixture of honey and Cinnamon cures most diseases. Honey is produced in most of the countries of the world. Scientists of today also accept honey as a ‘Ram Ban’ (very effective) medicine for all kinds of diseases. Honey can be used without side effects for any kind of diseases.
Today’s science says that even though honey is sweet, when it is taken in the right dosage as a medicine, it does not harm even diabetic patients. Weekly World News, a magazine in Canada, in its issue dated 17 January,1995 has given the following list of diseases that can be cured by honey and cinnamon, as researched by western scientists:

Make a paste of honey and cinnamon powder, apply it on bread instead of jelly and jam and eat it regularly for breakfast. It reduces the cholesterol in the arteries and saves the patient from heart attack. Also, those who have already had an attack, when they do this process daily, they are kept miles away from the next attack. Regular use of the above process relieves loss of breath and strengthens the heart beat. In America and Canada, various nursing homes have treated patients successfully and have found that as one ages the arteries and veins lose their flexibility and get clogged; honey and cinnamon revitalize the arteries and the veins.

Arthritis patients may take daily (morning and night) one cup of hot water with two tablespoons of honey and one small teaspoon of cinnamon powder. When taken regularly even chronic arthritis can be cured. In a recent research conducted at the Copenhagen University, it was found that when the doctors treated their patients with a mixture of one tablespoon Honey and half teaspoon Cinnamon powder before breakfast, they found that within a week (out of the 200 people so treated) practically 73 patients were totally relieved of pain — and within a month, most all the patients who could not walk or move around because of arthritis now started walking without pain.

Take two tablespoons of cinnamon powder and one teaspoon of honey in a glass of lukewarm water and drink it. It destroys the germs in the bladder..

Two tablespoons of honey and three teaspoons of Cinnamon Powder mixed in 16 ounces of tea water given to a cholesterol patient was found to reduce the level of cholesterol in the blood by 10 percent within two hours. As mentioned for arthritic patients, when taken three times a day, any chronic cholesterol is cured. According to information received in the said Journal, pure honey taken with food daily relieves complaints of cholesterol.

Those suffering from common or severe colds should take one tablespoon lukewarm honey with 1/4 spoon cinnamon powder daily for three days. This process will cure most chronic cough, cold, and, clear the sinuses.

Honey taken with cinnamon powder cures stomach ache and also clears stomach ulcers from its root.

According to the studies done in India and Japan, it is revealed that when Honey is taken with cinnamon powder the stomach is relieved of gas.

Daily use of honey and cinnamon powder strengthens the immune system and protects the body from bacterial and viral attacks. Scientists have found that honey has various vitamins and iron in large amounts. Constant use of Honey strengthens the white blood corpuscles (where DNA is contained) to fight bacterial and viral diseases.

Cinnamon powder sprinkled on two tablespoons of honey taken before food is eaten relieves acidity and digests the heaviest of meals.

A scientist in Spain has proved that honey contains a natural ‘Ingredient’ which kills the influenza germs and saves the patient from flu.

Tea made with honey and cinnamon powder, when taken regularly, arrests the ravages of old age. Use four teaspoons of honey, one teaspoon of cinnamon powder, and three cups of water and boil to make a tea. Drink 1/4 cup, three to four times a day. It keeps the skin fresh and soft and arrests old age. Life spans increase and even a 100 year old will start performing the chores of a 20-year-old..


When throat has a tickle or is raspy, take one tablespoon of honey and sip until gone. Repeat every three hours until throat is without symptoms.

Three tablespoons of honey and one teaspoon of cinnamon powder paste. Apply this paste on the pimples before sleeping and wash it off the next morning with warm water. When done daily for two weeks, it removes all pimples from the root.

Applying honey and cinnamon powder in equal parts on the affected parts cures eczema, ringworm and all types of skin infections.

Daily in the morning one half hour before breakfast and on an empty stomach, and at night before sleeping, drink honey and cinnamon powder boiled in one cup of water. When taken regularly, it reduces the weight of even the most obese person. Also, drinking this mixture regularly does not allow the fat to accumulate in the body even though the person may eat a high calorie diet.

Recent research in Japan and Australia has revealed that advanced cancer of the stomach and bones have been cured successfully. Patients suffering from these kinds of cancer should daily take one tablespoon of honey with one teaspoon of cinnamon powder three times a day for one month .

Recent studies have shown that the sugar content of honey is more helpful rather than being detrimental to the strength of the body. Senior citizens who take honey and cinnamon powder in equal parts are more alert and flexible. Dr. Milton, who has done research, says that a half tablespoon of honey taken in a glass of water and sprinkled with cinnamon powder, even when the vitality of the body starts to decrease, when taken daily after brushing and in the afternoon at about 3:00 P.M., the vitality of the body increases within a week.

People of South America, gargle with one teaspoon of honey and cinnamon powder mixed in hot water first thing in the morning so their breath stays fresh throughout the day.

Daily morning and night honey and cinnamon powder, taken in equal parts restores hearing. Remember when we were kids? We had toast with real butter and cinnamon sprinkled on it!


Meringue cups

3 egg whites

½ tsp. vanilla extract

¼ tsp. cream of tartar

¾ cup sugar

Have egg whites at room temperature.  I used egg whites that came in a carton like egg beaters do so that I did not have to separate the eggs and waste the yolks.

Beat egg whites, vanilla and cream of tartar until soft peaks form.  Gradually beat in the sugar and  beat on high until stiff peaks form.


Fit parchment paper into cookie sheets and spray with cooking spray.  Drop into 8 mounds the egg whites forming into cup shapes with the back of a spoon.  Bake at 275 for 45 to 50 minutes or until set and dry.  Shut off oven and do not open the door; leave meringues in oven for 1 hour.  Fill with lemon curd, pie fillings or pudding of your choice.  Makes 8 servings.


Following the same directions as above, you could also add food coloring and put the egg white mixture into a plastic bag and snip off the corner.  Makes small shapes as for cookie size and sprinkle with pearl sugar or sprinkles.  You could also add chopped nuts, chocolate chips and make cookies out of them.  They melt in your mouth.


Lemon curd

6 tablespoons of unsalted butter softened to room temperature

1 cup of sugar

3 large eggs

2/3 cups lemon juice (they say fresh is better but all that I had was bottled)

1 tsp. grated lemon zest optional

In a large bowl, beat the butter and sugar with an electric mixer, about 2 min.  Slowly add the eggs and beat for 1 minute.  Mix in the lemon juice.  The mixture will look curdled, but it will smooth out as it cooks.

In a medium, heavy based saucepan, cook the mixture over low heat until it looks smooth.  (The curdled appearance disappears as the butter in the mixture melts.)  Increase the heat to medium and cook, stirring constantly, until the m ixture thickens, about 15 minutes.  It should leave a path on the back of a spoon and will read 170 on a thermometer.  Don’t let the mixture boil.

Remove the curd from the heat; stir in the lemon zest.  Transfer the curd to a bowl.  Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator.  The curd will thicken further as it cools.  Cover tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.  This is absolutely delicious.  I stored it in canning jars. I did not use a thermometer.



drippings from pan

small can of broth

2 rounded tbsp. of cornstarch

2 boullion cubes

 Add cornstarch to cold broth and cubes. Stir while bringing to a boil.  Boil until thickened.