Nicaraguan Fish Salsa

5 filets tilapia

Large bag cooked shrimp (a shrimp tray would work or defrosted from frozen would work too)

Green bell pepper

Onion

Bunch of Cilantro

12 limes

salt & pepper

1.  Bake the tilapia filets as specified and then cook 2 more minutes.  Let them cool completely and cut into squares about half the size of a dice. 

2.  Cut the shrimp into same sized pieces.  Throw into a bowl with cooled tilapia.  Cut pepper and onion into really small pieces and add in bowl. 

3.  Use a scissors to cut up a bunch of cilantro - by bunch I mean the whole bunch you get.  This will add flavor

4.  Juice the limes over everything and add some salt and pepper.  The lady said the lime juice should JUST cover everything but they shouldn't be swimming in it. 

5.  Allow to marinate overnight then taste and adjust seasonings.

BACON TOFFEE

Its toffee.  Its bacon.  Its like the perfect marriage.

1 lb bacon
2 1/3 c sugar
1 lb unsalted butter
1/4 c water
1/4 c corn syrup
1 t vanilla extract

Cut bacon into very thin strips and fry until crisp and brown.  Drain grease and place on paper towels to get rid of excess grease.

THEN (do not do bacon simultaneously with next step.)

Put stove on medium high and add the next ingredients to a heavy bottomed stock pot.  Make sure you put a CANDY THERMOMETER on the side of the pan.

Allow candy to come to a boil, stirring frequently.  When the mixture comes to 300 degrees, take the thermometer off, turn heat off, stir in the bacon and immediately pour the mixture onto a PARCHMENT PAPER LINED BAKING SHEET.  Let cool completely before breaking up and storing.

Easy enough but you must follow the steps exactly; and do not walk away from a boiling pan of sugar because if it goes too much over 300 it will spill over or burn the toffee.  AKA not a recipe to try if you have any distractions in a 20 minute time period.

Mom's Chili

2 lbs. Ground Beef
2 Lg. Onions
3-4 Celery Stalks
1 Tbsp. Salt
1 Tbsp. Pepper
1 Tbsp. Chli Powder
1 Lg. can Tomato Soup (OR 2 - 10 3/4 oz. cans)
3 Qts. Tomato Juice (OR use whole canned tomatoes; *OR almost 1 1/2 qt. 14 oz. cans juice + 1 lg. can diced tomatoes)
Brown Sugar

1. Brown meat, onions, and celery.  **Mom does this by adding them in whole, and simply slicing into the tops of the onions; this is for getting flavor w/o having diced onions/celery in the soup.
2. Add spices and tomatoes, etc.
3. Simmer 2-3 hours.
4. Last 1/2  hour, add brown sugar to suit taste (probably 1/3 - 2/3 cups).

*This is what I (Marya) do.

Marya's Chicken (Noodle) Soup

1. In olive oil, stir around the following on medium for about 5 minutes: 
• 3 large carrots, diced small
• 3 celery stalks, diced small
• 1 tsp. or more minced garlic
• 1/2 cup minced onion
2.  Combine the sauteed veggies with 6 cups chicken broth (I use bouillon cubes and it is good).
3. Also add, and then simmer for 15 minutes: 
• 1/4 tsp. marjoram
• 1/4 tsp. ground pepper
• sprinkle of dried bay leaves (if cut)
• 1 tsp. dried parsley
4.  Add a heaped cup of diced chicken (I just used my pre-cooked baked chicken recipe), and simmer for 5 more minutes.

 *Add noodles if desired.

Roast Ham (baptism recipe)

1 Large SPIRAL SLICED Ham 5-8 pounds
1 cup brown sugar
1/4 c maple syrup
1/4 c dijon mustard

Set oven to 325.  Place ham in a roasting dish and in oven for 30 minutes. 

Mix next 3 ingredients.  Pour half of the sauce over the ham after its first stint in the oven.  Roast for another 30 minutes.  Then pour the other half over.  Roast for another 20 minutes and take out.  This keeps really well in a crockpot on the 'keep warm setting' if you need to have it later.

Marya's Vegetable Soup

1. Saute (in olive oil) for 5 mintues:
• 2/3 c. sliced carrots
• 1/2 c. diced onion
• 1 can of corn (drained/dried) *I usually drain, and add them the last minute so the saute-mix doesn't get too watery from the moist canned corn.
• 2 cloves (minced) garlic
2. Add:
• 3 c. broth (use either chicken or beef bouillon, or combine--good any combo)
• 1- 14 oz. OR 28 oz. can of diced tomatoes (drained)
• 1/2 tsp. dried basil
• 1/4 tsp. oregano
• 1/4 tsp. salt
3. Simmer for 15 minutes.
4. Add, and simmer for 5 more minutes:
• 1-2 potatoes dieced (approximately cm cubes)
• 1/2 c. diced zucchini (appproximately)
5. Pour a healthy spoonfull (possibly even 1/4 cup) of Balsamic Vinegar into the soup and stir; taste for RIGHTNESS, and vwahh-laahh!

*None of the measurements need to be exact, and you'll be able to eye up "enough" when you've done this a bunch of times.  Also, I just make with whichever of the above ingredients are in the house; you can add or remove any of the veggies, and it will still be good.  Enjoy!

Tom Martin's Zucchini & Cabbage Soup

1. Saute (olive oil) for 5 minutes:  
• 2/3 c. sliced carrots
• 1/2 c. diced onion
• 2 cloves garlic (minced)
2. Add: 
• 3 c. broth (I use broth from chicken bouillon cubes)
•  1 1/2 c. diced green cabbage
• 1/2 c. green beens (cut)
• 14 oz. can whole tomatoes (drained and cut)
• 1/2 tsp. dried basil
• 1/4 tsp. oregano
• 1/4 tsp. salt 
3. Simmer for 15 minutes.
4. Add 1/2 c. diced zucchini, and simmer for 5 more minutes.

This is the recipe exactly as I learned it (this is Marya).  I loved it, but over time have developed my own vegetable soup using this as my starting point.  The recipe I have developed is listed next, but this original frame is delicious, too...a good one after St. Patrick's day with lots of leftover cabbage!

Venison Bolognese

This tastes just like the sauce I had in Italy.  Good for if you're putzing around the house or near the kitchen for an afternoon.

1 T olive oil
1 T butter
1 carrot peeled and diced
1 onion minced
1 clove garlic minced
1 celery stick minced
1 pound ground venison (or lean beef)
1/2 pound bacon, minced (use scissors to cut crosswise)
2/3 c red wine
Nutmeg
1/3 c milk
1 c chicken broth
2 T tomato paste
1/3 c cream or milk
salt & pepper

Heat butter and olive oil on medium.  Add vegetables and stir until soft, 10 minutes.

Add meats and stir until deep brown and crumbly (recipe calls for 60-90 minutes for best flavor.  I did for 60 and no complaints.)  Stir around from time to time scraping bits off the bottom of the pan as they brown up.

Put heat to high and add wine, stirring until it is evaporated (1-2 minutes.)  Reduce heat to medium and add a pinch of nutmeg, 1/4 t salt and a few shakes of pepper.  Stir in 1/3 c milk and stir until almost evaporated.

Dilute Tomato paste in a small bowl with a little of the hot chicken stock.  Add Tomato mixture to the rest of the stock and stir all into the meat mixture.  Reduce heat to low and half cover, letting the sauce thicken  But don't let it get too thick and burn.  The recipe originally calls for 90 minutes but I did this for 20 and it was still great.

Stir in 1/4 c milk right at the end before serving.  Toss this over a pound of drained, cooked penne.  Its AWESOME!

Mom's Brownies (Betty Crocker's "Fudgy Brownies")

BROWNIES:
2 squares (1 ounce each) unsweetened chocolate
1/2 cup margerine or butter
1 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup all-purpose flour
1/4 tsp. salt
1/2 cup chopped nuts

1. Heat oven to 350 degrees
2. Heat chocolate and butter/margarine in 2-quart saucepan over low heat, stirring constantly, until melted; remove from heat.
3. Mix in sugar, eggs and vanilla.  Stir in remaining ingredients.
4. Spread in greased square pan, 9x9x2 or oblong baking dish, 12x7 1/2x2 inches.
5. Bake 20-25 minutes, until brownies begin to pull away from sides of pan. 
6. Cool slightly; cut into about 2-inch squares.  Frost if desired.

BROWNIE FROSTING:
2 squares chocolate
3 T. margarine
1 T. butter
1 1/2 cup powdered sugar
1 tsp. vanilla
Evaporated milk

1. Melt the chocolate, margarine, and butter together.
2. Stir in the vanilla, and then the powdered sugar (gradually).
3. Add evaporated milk until it looks like the correct consistency (do this gradually, as well, because once you add too much, it is hard to bring it back to "normal").

Quick Sourdough Bread (Mom's Pick)

3 T. instant potato flakes
3/4 c. sugar
2-1/2 c. warm water, divided
1 pkg. active dry yeast
1/2 c. plus 2 T. oil, divided
1 T. salt
6-7 c. bread flour
2 T. butter, melted

1. Mix potato flakes, sugar, 1 cup warm water and yeast in a large bowl.  Cover and let stand overnight at room temp.
2. In the morning, combine 1/2 cup oil, salt, 1-1/2 cups warm water and flour; stir into the yeast mixture.
3. Cover and let dough double in bulk; punch down and divide into thirds.
4. Knead each third 6-8 times; shape into loaves, and place each in greased 8"x4" loaf pans.  Brush tops with remaining oil.
5. Let rise until double in bulk; bake at 350 degrees for 25-30 minutes.
6. Remove from oven and brush tops with melted butter.  Makes 3 loaves.

Grandma Dougoveto's Judy Frosting (for Angel Food Cake)

1 cup powdered sugar (*heap just a little)
2 squares of baking chocolate (*UNsweetened)
1 Tbsp. butter
3 Tbsp. milk
1 tsp. vanilla
1 egg

1. Melt chocolate and butter on really low heat.
2. Meanwhile, place sugar, egg, milk and vanilla in a small plastic bowl; DO NOT mix yet.  Also, prepare a LARGER bowl (that will fit the sugar bowl) of cracked ice and a little water at this point (for step 4).
3. When chocolate is melted, take off heat and stir a little to cool a bit.
4. Pour the chocolate mixture over the sugar mixture and place THAT BOWL in a bowl of cracked ice & a little water.
5. Beat until spreading consistency (the more you beat, the more the constancy will alter).

One Pot Cilantro Chicken And Rice

Ingredients

---

• 1-1/2 cup basmati rice
• 3 cups water (or make 1 cup of the three chicken broth)
• 3/4 pound of raw boneless breast of chicken, cut up into 1" sized bites (or I have done with cooked, cubed chicken)
• 1 large onion - diced
• 1 cup carrots - shredded fresh carrots (roughly 4-5 carrots)
• 3 cloves garlic - minced
• 1 bunch of large cilantro - rinsed well
• 4-5 scallions minced
• 1 teaspoon cumin
• 1-1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons olive oil 

How to make it

---

1. In Pot, pour 1 tablespoon of olive oil and put heat under pan on medium.
2. Add diced onions and let sweat for at least 5 minutes.
3. Once onions are almost translucent, add chicken and with wood spatula (preferred) stir chicken around pot till almost cooked and no longer looking pink. Add the second tablespoon of olive oil if you have to.
4. Add garlic and cook for one minute more.
5. Add rice (no water yet) and all remaining seasons - leaving some of the scallions and chopped cilantro for plating.
6. Stir rice well into mixture making sure it is well coated with the olive oil and seasonings.
7. Cook for two minutes, stirring the whole time.
8. Next add your water and/or broth. Do not stir!
9. Let come to a boil, then turn down heat till on very low.
10. Place lid on top and set time for 10 minutes.
11. After ten minutes, with a spoon, gently push rice aside and check on water - has all water evaporated? - Then move onto next step. If not, let cook a few minutes moire, till all the water has evaporated.
12. OK, take those 2 paper towels folding them over in half and place on top of pot, just under lid. Put lid back on pot over paper towels.
13. This will allow any extra steam to be soaked up by the paper towels.
14. Let sit for five minutes and call troops to the table.
15. When ready, fluff mixture with fork.
16. When serving and plating add the additional cilantro and minced scallions on top of dish and serve. Enjoy with a side mixed green salad!

AWESOME to make with all of that leftover cilantro after making guacamole!
 

Mom's Salsa (Sue Fitzpatrick's Recipe)

10 cups tomato (boil water, and submerge tom. for 1 minute; remove and peel; dice)
2 cups celery
2 cups green pepper
2 cups onion
1 tsp. parsley
1 Tbs. canning salt*
1 Tbs. sugar
1/2 tsp. cumin
1/4-1/2 tsp. cayenne (ground) red pepper
1 Tbs. vinegar

*Mom starts by just putting in half the salt, and working his way up to that (or may be too salty).

1. Add all of the ingredients to the pan, and simmer 20 minutes (Mom simmers longer...until it looks right).
2. At the end, Mom mashes the final product with a potato masher.

Mom's Croutons

1. Cut up old bread into crouton size.
2. Butter an old bread pan or brownie tin (by this I mean, cut in a few chunks of butter for the purpose of melting).
3. Add the crumbs.
4. Sprinkle with parsley, pepper, and garlic powder.
5. Stir and let cook @ 350 degrees.  Stir every so often until it looks all absorbed and toasted properly (10 minutes or so).

Can be stored in a Tupperware in or out of refrigerator when cooled.

Mom's Whole Wheat Bread

*Single recipe; makes 3 loaves.

5 cups white flour
2 cups whole wheat flour
2 packages dry yeast
2 3/4 cups water
1 Tbs salt
4 Tbs (1/2 stick) butter OR margarine
1/2 cup brown sugar
1/4 cup honey
1/4 cup molasses

1. Place 3 1/2 cups white flour and yeast in a large mixing bowl.  Use electric mixer to mix, low.
2. In a large saucepan on the stove, combine water, salt, butter, brown sugar, honey, and molasses.  Gradually heat until 115-120 degrees (warm, but NOT hot).  Use candy thermometer, or when place some on wrist, "warm, but not hot" --Mom.  *Visually, the butter will have melted into the liquid.
3. Pour liquid into the flour mixture, and mix well (start low, and work way to 1 minute on medium).  
4. Once well mixed, throw in wheat flour (AND 1/2 cup "dough enhancer" if you have it), and mix until well mixed throughout.
5. Start adding the remaining flour and mix with electric mixer; once it is too tough to mix with mixer, stir, and then kneed in the rest of the flour, on a well-floured surface.  Kneed until it looks like "a good dough".
6. Grease a big bowl, and flip dough ball inside, and coat the ball with the grease in the bowl (grease with butter wrapper).  Cover with light cloth, and set in a warm area to rise UNTIL IT DOUBLES (can take 1-2 hours; depends on the day/place).
7. Once doubled, PUNCH DOWN into the dough (still in bowl), and then flip onto a floured surface.  Cut into 3 loaves (depending on pan size) on a cutting board.  Cover (right on the board) with a light cloth for 20 minutes.
8. Meanwhile: grease bread pans well, and add dough to pans after 20 minutes.  You must shape each into a loaf of bread first, and grease down all the edges.
9. Again, cover each with cloth and place in warm area.  Once it doubles, it is ready to bake.
10. Bake at 375 degrees for about 30-50 minutes (until dark brown/depends on oven).  
11. Take them out--loosen edges if necessary--and flip onto cooling wrack.  Butter over the top if you'd like, and then wait until completely cooled until bagging.

Angeline Chilli

INGREDIENTS 2 lbs ground beef 2 cups chopped onion 1 cup chopped green bell pepper 2 coves garlic, minced In a large pot, brown all above ingredients, and drain excess fat. (For a thicker consistency, I will take 1/2 of the Onions and peppers, food process them, and throw them in a separate sauté pan to heat through, and season with 2 gloves of garlic, minced. This is a little extra step but if you want chunkier then just throw all chopped ingredients in with beef and skip the food processing step) Put drained beef back into pot and just add away and stir: 5 tablespoons Chilli powder (it will give it the spice smell but as far as lingering hotness, it isn't that bad) 2 bay leaves 2 cloves garlic, minced (if you added garlic to food processed step then do not add more) 1 teaspoon ground cumin 58 oz canned diced tomatoes (buy regular diced and some "Chilli favor" diced, I usually mix it up and the spices from the Chilli flavored tomatoes adds some kick too) about 3/4 of my tomatoes are regular and 1/4 Chilli diced tomatoes 30 oz canned tomato sauce 32 oz canned Chilli beans untrained quantity and flavor tip - you will be dumping lots of canned goods into the Chilli. Never let the leftovers in the can go to waste. Fill the cann up with a little water, swish it around, and dump it into pot. This way you can add more flavor and water will increase amount of Chilli produced. Bring pot to a boil. Salt and pepper to taste. If too mild- add more Chilli powder or even cayennen or Cajun seasoning to give a jolt. If all is added and its too hot - add another can of tomato sauce. This should help soften the blow! Also, when serving, add some sour cream as a topping and this will help mild it out. Make noodles on the side to serve Have cheese, crackers, chopped onions, and sour cream as a topper! I will even make a Triple batch and freeze a ton or give some away to a neighbor in need! Is always a hit!

Grandma Calo's Spaghetti & Meatballs

*DISCLAIMER: For anything that seems confusing, that's what I get for getting directions from Mom...so you may need to refer to her for clarification.

SAUCE:

2 Lg. cans tomatoes (28oz.)
1 Lg. can tomato paste (12 oz.)
{OR, use, "Lg. can tomato juice & Lg. can whole tomatoes; and
for more tomato chunks use 1 Qt. tomato juice & 2 Lg. cans whole tomatoes."}

SPICES: 
Sweet Basil (1 tsp.)
Sugar (1 tsp.)
Salt (1 tsp.)
Garlic (minced-1/2 tsp.) *That measurement came with "??" behind it.
Then flavor as desired.

Kettle the sauce for 2-3 hours.

MEATBALLS:

2 lbs. ground chuck
2 eggs (or 1 egg/lb.)
1/3 c. (or more) bread crumbs
2 scant tsp. salt
sprinkle with pepper
1/3 c. (or more) grated cheese, Parmesano or Romano
Sprinkle with parsley
Minced garlic

1. Use frypan.  Barely cover bottom with oil (any).
2. Let 1-2 pieces of chicken fry while balls are frying, then pull off chicken meat and some skin chunks to throw into sauce.  "Adds good flavor!"
3. Fry meatballs on both sides.
4. Drain pan, and add balls to sauce.
5. Pour off almost all oil, but leave remaining residue and other frying residues.  Add cold water to fry-pan (about 1/4"--just enough to well-cover the bottom of the pan); boil.
6. Scrape all crustiness from sides/bottom of pan, and add this water into sauce.
7. Stir well, and let sauce simmer.

ENJOY!

Mom's Sopaipillas (aka, "Sopillas", as we call them)

Salsa: 

3 medium tomatoes, finely chopped (or 1-16oz. can tomatoes drained/chopped)
1-4oz. can green chili peppers (seeded, rinsed, chopped) OR 1 finely chopped green pepper
1/2 cup finely chopped onion
1 Tbsp. vinegar
1 tsp. sugar
*Let stand @ room temp while making sopaipillas.

Filling: 

1. Brown sausage (pork) or chicken filling.  (I use 1-2 lbs. of Italian Sausage, and remove them from the skins and break apart with spoon while browning).
2. Drain the sausage after browning, then return to the heated pan and...
3. Stir in Ortega taco sauce (I usually use 1 entire jar); finish stirring on a low heat to keep warm for serving.
4. Shred cheddar cheese (or Monterrey Jack) for the final product, as well.

 Sopaipillas (Bread):

1 Pkg. active dry yeast
3/4 C. lukewarm water (110 degrees)
1 Tbsp. cooking oil
2 C. flour
1/8 tsp. salt

1 tsp. baking powder

1. Dissolve yeast in water.  Add oil; set aside.
2. In mixing bowl: stir together flour, salt, and baking powder; add yeast mixture and stir.
3. Turn out onto lightly floured surface; knead gently 15-20 strokes until dough forms ball.
4. Divide dough into 12 parts and shape into balls.  Cover and let rest (not touching) 10 mins.
5. On lightly floured surface, roll out balls into 4-in. circles (keeping rest of dough covered between rolling).
6. Place one at a time in deep hot fat (vegetable oil, 365 degrees).  When dough rises to surface, immediately spoon hot fat over until dough puffs.  Continue frying, turning once until golden (2-3 mins. each).
7. Once removed, place on paper toweling.

*Serve by cutting a slit in the bread to make pockets, and stuff with meat, salsa, cheese, and avacado if available.  Serve at once!  YUMM!  (Posted by: Marya)

Grilled Pork with Lemon-Garlic Sauce

1/4 c olive oil
2 t paprika
1 t sugar
1/8 t pepper flakes
6 garlic cloves
3 T lemon juice
1 T parsley
salt and pepper
1.5 pounds pork cutlets or chops.

1. Coombine first 5 ingredients in a bowl and microwave until bubbling - 15 to 30 seconds. Reserve 2 tablespoons oil for later. Add lemon juice to the remaining oil in the bowl and stir in, along with salt and pepper.

2. Dry pork with paper towels, cutting slits into the fat every inch so they dont' curl while cooking. Season with salt and pepper and rub the 2 T oil mixture onto them.

3. Prep the Grill. Cook first side until lightly charred and the side starts to cook. Then flip and finish cooking on the other side (should only take a few minutes but depends on the thickness.)

4. When done with meat, tent with foil and do potatoes. To serve, drizzle meat juices from plate and lemon-garlic sauce over chops and enjoy.

Grilled Potatoes

1.5 pounds Yukon Gold Potatoes or small red potatoes
1 T olive oil
salt and pepper

1. If using Yukon Golds, cut into horizontal slices, 1/2 inch wide. If using small red potatoes, just halve.

2. MICROWAVE all ingredients, covered, in a bowl for 4-7 minutes, or until they begin to soften (not too soft as you want them to hold together but not raw anymore.

3. Grill over hot coals a few minutes per side until well crisp on each side. These things are so tasty they don't even need ketchup.

Grandma Gross's Lamb and noodles

Leg of Lamb roast
Garlic cloves
Salt
Pepper
Oregano
2 Lemons
Dried Parmesan
1 pound Penne Pasta

1. Cook lamb as specified on package but if no directions, cook 45 minutes per pound at 325.
2. To prepare roast, lay in pan fat side up. Cut several lines through the fat so that the knife mark cuts throuh to the meat - lamb fat is tough. Then cut 2 garlic cloves into pieces and rub cut ends all over lamb. Stick into the knife cuts in the fat.
3. Add a sprinkle of salt, a few shakes of pepper and lots of oregano. Then squeeze 2 lemons over the roast. Add more oregano. It seems like you're adding too much but you're not, trust me.
4. Place in the oven for specified time. When its done, take out, let lamb rest on a cutting board (covered loosely by foil) and cook noodles. When noodles are done, drain and pour them into the juices in the pan. Stir around in the lamb fat, adding parmesan, lemon and oregano as needed.


Economical note: This meal costs about $30 which is pricey but it really ends up serving 8 people so its a great company meal or if there's just one of ya, store and freeze portions for much cheaper lunches than eating out - that is unless you work for Google.

Angie's Artichoke Italian Chicken & Pasta (Camerato Recipe)

Remember this is the original portions which would feed a big family...aka the Cameratos.

Preheat oven to 375.

Combine all ingredients in a roasting pan with a cover:

2-3 lbs cubed chicken

3 jars (glass) of artichoke hearts with seasonings - do not drain - cut into pieces (1-1 1/2 inch)

2 cans diced olives

3 jars roasted red peppers in oil. Drain and cut into pieces.

2- 3 Italian season packets - Good seasoning is the brand (*Follow directions on back for the olive oil, balsamic, &water proportions PER packets used.)

Bake for 45 minutes covered, and an additional 20 minutes UN-covered (and then check that chicken looks thoroughly cooked).

"The beauty of this is the more you marinate the better. So you can prep this all and keep it in the fridge and just turn the oven on and make noodles the next night." --Angie Heiberger.

Strawberry: TIPS from MOM.

In my convo with Mom for making strawberry pie and jam she informed me of a few tips:

1. When you have a large stock of fresh berries, store in refrigerator in a sealed container to maintain freshness for longer.
2. Also, store fresh berries uncleaned. Always clean the berries in tubs of cool water just before you use them in a recipe for best results.
3. If you want freeze fresh berries just to have on hand for occasional desserts or meals: fill half a container with fresh berries and top with a cup of sugar, then finish filling the container and top with another cup of sugar. When all of the sugar is absorbed, seal container and freeze.
   

Mom's Strawberry Pie

Cook the crust by itself (aka, make two pies at once, or half Mom's pie crust recipe). Don't forget to STILL poke holes in the crust with a fork before baking.

FILLING: Take one quart of berries and...

1. Clean half of the quart of berries and set aside to dry.
2. Combine: 1/2 quart of berries (the other half) mashed, 1 cup sugar, 1/2 cup water, and 3 Tbs. cornstarch.
   
3. Cook on medium heat and stir. *The mixture will thicken as it nears a boil, and when the appearance suddenly changes from "cloudy" to clear and thick, remove from heat.
4. All the mixture to cool.
5. Place the cleaned berries on the bottom of the crust, and pour the cooled mixture on top to complete pie.
   

*Keep refrigerated, and don't forget: this is not a long lasting pie. It will turn soggy after just a few days, so plan to make and eat in 1-2 days.

Grandma Payant's Jam (Strawberry)

Grandma Payant's Jam Makes 5 jars

1. Place 5 heaped cups berries in a colander. Pour scalding hot water over them.
2. Put berries and 2 cups sugar in a dutch oven - thick, big, deep saucepan.
3. Bring to a rolling boil and boil 4 minutes.
4. Add 2 cups more sugar and boil another 4 minutes.
5. Remove from heat; stir in a teaspoon of butter.
6. Pour into a shallow pan. Skim the froth off the top.
7. Stir occasionally. Let stand all day or over night before bottling.

Bottle in scalded, dry (thoroughly) jars. Top with paraffin (wax), and allow 24 hours for setting. Store in cool, dark area like basement.

***The recipe given to me just said "Jam", so it is possible that you can use this for raspberry jam, as well--but not sure, so ask Mom.

Dill Bread (similar to Grandma Gross')

After allowing frozen dough to rise, split into 10 or so mini dough chunks, and dip each chunk into:

1/2 Stick of Butter
1/4 c. Parmesan Cheese
1 tsp. Dill
1/4 tsp. Garlic Salt

Smash all pieces together back in bread pan to form new loaf, and cook according to instructions (like 350 degrees for about 30 minutes).

*To be more like Grandma/Mom, I think you add some Oregano to the mix...?

Pizza Crust (Mom's)

1 pk. yeast (or 1 Tbs.)
1 cup warm water
1 Tbs. sugar
1 1/2 tsp. salt
2 Tbs. oil
3 cups flour

1. Mix yeast and water in bowl.
2. Stir in sugar, salt, and oil; then stir in 1 1/2 cup flour.
3. Throw in rest of flour and stir.
4. Kneed into "ball". Once done, rub the surface with oil, and let rise for 45 minutes.
5. Brush bottom of pizza pan with oil, and roll out the crust; bake @ 425 degrees for 10-20 minutes (watching 1st the done-ness of the crust, and then the cheese, secondarily).

Marya's Pizza Sauce:

1. Heat about 2 Tbs. of veg. oil in the bottom of a pan.
2. Add one large can (28 oz.) diced tomatoes, drained (mostly).
3. Sprinkle salt, pepper, and sugar over the top of all of the tomatoes.
4. Bring to a boil, then reduce to a low heat and stir occasionally for at least 10 mins.

*At this point you can either let cool, or spread onto dough and cook right away.