Brickle ice cream pie and sauce
1/2 gallon softened vanilla ice cream
1 7.8-ounce bag brickle chips
1-1/2 cups sugar
dash salt
1 cup evaporated milk
1/4 cup butter
1/4 cup light corn syrup
9-inch graham cracker crust
Spoon ice cream into pie shell, sprinkling in 1/2 package of the brickle chips. Freeze.
Sauce: Combine sugar, milk, butter, syrup, and salt. Bring to boil over low heat; boil one minute. Remove from heat, stir in remaining brickle chips. Refrigerate. Serve over ice cream pie wedges.




Butter cream vanilla frosting
1/4 cup butter or margarine
1/2 teaspoon salt
2 teaspoons vanilla
3 cups powdered sugar
1/4 cup milk
Combine butter, salt, vanilla, and 1 cup sugar. Add milk and remaining sugar alternately, mixing until smooth and creamy. Add sugar or milk to thicken or thin as neccessary.




Cream cheese frosting
1 8-ounce package cream cheese
1/2 cup margarine
2 cups powdered sugar
1 teaspoon vanilla
Mix all ingredients well.




Chili
2 Tablespoon oil
1 cup diced onions
1/2 diced green pepper
1 cup diced celery
1 small clove minced garlic
1 lb ground beef
2 cups crushed tomatoes
1 or 2 Tablespoons chili powder
1-1/2 teaspoons salt
2 teaspoons sugar
1 teaspoon worcestershire sauce
2 cans red beans
Heat oil in saucepan, add onions, celery, green pepper, and garlic. Cook until partially tender, stirring constantly. Add beef, brown evenly.Add tomatoes, chili powder, salt, sugar, worcestershire sauce. Bring to boil, lower heat, simmer about an hour. Add well-drained beans, heat well.
Serve with elbow macaroni.




Lemon-parsley chicken
4 chicken breast halves, boned and skinned
2 Tablespoons butter or margarine
2 Tablespoons vegetable oil
3 Tablespoons water
2 Tablespoons lemon juise
parsley
1 egg
flour
bread crumbs
Pound all chicken to same thickness. Coat with flour, let rest for 5-30 minutes. Beat egg and 1 Tablespoon water. Dip floured chicken into egg and coat with bread crumbs. Fry chicken in butter and oil 3 minutes each side. Remove to a plate.
Add remainder of water and lemon juice to frying pan, stir until thickened. Pour over chicken. Sprinkle with fresk or dried parsley. (Dampen dried parsley first.)




Meatballs for spaghetti
1 package crushed crackers
2 lb ground beef
1/2 cup chopped onions
2 eggs
1/2 cup parmesan cheese
2 Tablespoons dried parsley
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
dash of pepper
Combine all ingredients well. form into balls about an inch in diameter. Brown evenly in just a little oil. Add to spaghetti sauce, simmer 30 minutes until done.




Meatballs (Porcupines)
3 Tablespoons oil
1 lb ground beef
1/2 to 3/4 cups minute rice
Salt
Pepper
1 Tablespoon minced onion
Sauce:
1 #2 can tomato sauce
Garlic salt
Worcestershire sauce
Mix beef, rice, salt, pepper, and onion together and form one-inch meatballs. Brown in oil. Add tomato sauce, water enough to rinse can, garlic salt, and worcestershire sauce.Bring to boil, lower heat and simmer for 45 minutes or so.
Serve with mashed potatoes and cream corn.




Meatloaf
1-1/2 lb hamburger
1 can Campbells vegetable soup
1/2 cup bread crumbs
Salt
Pepper
1 egg
Garlic salt
1 diced onion
Onion salt
Worcestershire sauce
Mix all ingredients well. Bake in a loaf pan @300 degrees for an hour. (This makes a very moist loaf. May add more bread crumbs if needed.)
Bake some potatoes with this.




Mexican cake
2 cups sugar
2 cups flour
2 eggs
2 teaspoons baking soda
1 20-ounce can crushed pineapple including the juice
1 cup nuts (optional)
Combine all ingredients, mix well. Bake in 9x13 pan at 350 degrees for 30-35 minutes. Makes a moist cake, do not use toothpick to test for doneness.
When cool frost with cream cheese frosting.




Spaghetti sauce
3/4 cup chopped onion
1 T Garlic powder
3 T vegetable oil
2 1-lb cans tomatoes
1 T sugar
1 cup water
1-1/2 t salt
1/2 t pepper
1/2 t crushed red pepper
1-1/2 t oregano
1 bay leaf
1 15-oz can tomato sauce
1 6-oz can tomato paste
dash ground cloves
Cook onion and garlic in hot oil until tender.  Add everything else, simmer 2-1/2 hours.  Add meatballs, simmer another 30 minutes.




Tempura
1 cup flour
1 Tablespoon corn starch
12 oz Heineken beer, very cold
dash salt
Beef
Chicken
Shrimp
Hot dogs
Red, yellow, green bell peppers
Mushrooms
Onions
Pineapple
Potato
Sweet potato
Zucchini
Carrots
Cherry tomatoes
Corn on the cob
Cut meats, vegetables, and fruit into strips or bite sized pieces. Mix flour, corn starch, beer, and salt. Mix should be very cold. Dip foods into mix and deep fry at 375 degrees.