In less than an hour you can serve this very simple yet excellent dessert. (Serves 6)

4 – 6 cups fresh blackberries
Juice of one Lemon
1 large fresh egg
1 cup white all-purpose flour
1 cup white sugar
6 tablespoons butter

Preheat oven to 375F.

Place the fresh blackberries in a lightly greased 8 inch x 8 inch square baking pan. Sprinkle the lemon juice over top of the berries. In a separate bowl, stir together one large egg, one cup of sugar and one cup of flour, blend and stir mixture until the ingredients resemble coarse meal. Sprinkle the sugar/flour mix over the berries. Drizzle 6 tablespoons melted butter over the topping. Bake at 375F for about 35 minutes or until lightly browned and bubbly. Remove, and let stand 10 minutes. Serve hot with ice cream or whipped cream.

Garnish with fresh mint.

Fry bacon until crisp, remove bacon and set aside.

Add vinegar, sugar, salt and pepper to bacon drippings.

Arrange lettuce into large bowl.

Pour dressing over lettuce / onions.

Ingredients:

3 slices raw bacon
1/2 cup raw wild rice
1/2 cup raw brown rice
1/2 cup chopped onion
1 clove garlic finely chopped
1/2 cup chopped green pepper
1 Tablespoon butter or margarine
1 28-ounce can whole tomatoes
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups water
1/4 cup sliced stuffed olives

Ingredients:

1/2 cup shortening
(e.g., Crisco)
1 1/2 cups sugar
1 tsp. vanilla
2 eggs
2 Tbsp. Cocoa
2 oz. Red food coloring
2 1/2 cups flour
1 tsp. salt
1 cup buttermilk
1 Tbsp. vinegar
1 tsp.
baking soda

Instructions:

1. Preheat oven to 350 degrees (F).
2. Cream
   shortening, sugar, and vanilla with a mixer.
3. Add eggs and
   blend.
4. Add cocoa and food coloring.
5. Add flour and salt,
   alternating with buttermilk.
6. In separate bowl, mix baking soda
   and vinegar. Pour into batter and stir.
7. Bake at 350 degrees (F)
   for 25-28 minutes or until toothpick inserted in center comes out
   clean.

Frosting

5
Tbsp. flour
1 cup whole milk

Cook above until
thick, stirring constantly to prevent lumps. Allow the flour to heap
above the spoon slightly when measuring.  Thickness of the cooked
mixture should be a thick paste.  It will get lumpy if not stirred
constantly during cooking. A wire whisk can be helpful here.  Let
the misture cool completely before continuing, stirring several times
while it cools.

1 cup sugar (granulated)
1 cup butter or
margarine
1 tsp. vanilla

Cream these
items until fluffy using mixer.  It should look almost like whipped
cream.  Don’t stop mixing until it is really light in color, then
add the flour/milk mixture from above.  Beat until well combined.
Spread on cold cake.  If cake or
the flour/milk mixture is warm (or both), the frosting will
melt!

Ingredients:

1 cup chopped Onion
1/2 cup
chopped Green Pepper
1 clove Garlic, minced
3 Tbsp. Olive
Oil
1 pound Shrimp, peeled and deveined
1 Bay Leaf,
crumbled
16 oz. can of Tomatoes
1/2 pound Cooked Ham, cubed
1 cup uncooked Rice
2 cups Chicken Broth
1 tsp. Salt
1/8 tsp. Pepper
1/8 tsp. Thyme
1/8 tsp. Cayenne Pepper
Sauce

Steps:

1. Cook onion, pepper, garlic, and 2
   Tbsp. oil for 3 minutes.
2. Add shrimp, cook until they are pink,
   set aside.
3. Cook 1 Tbsp. oil and rice over medium heat until
   browned.
4. Add broth, salt, pepper, thyme, tabasco, bay leaf, and
   tomato.
5. Heat to boiling, reduce heat and simmer for about 15
   minutes.
6. Add shrimp, ham. Cook until heated.

Ingredients:

1/4 cup Chicken Broth
2
Green Onions, chopped
3/4 lb. Fresh Shrimp, cleaned
1/2 tsp.
Corn Starch
1/2 tsp. Soy Sauce
1/4 tsp. Salt
1/8 tsp.
Sesame Oil
dash of Salt
8 oz. Bok Choy
4 oz. Snow Pea
Pods
1 Tbsp. Corn Starch
1 Tbsp. Cold Water
2 Tbsp.
Vegetable Oil
1 clove Garlic, chopped
1 tsp. Ginger Root
1/4 cup vegetable oil
4 oz. Mushrooms
1 Tbsp. Soy Sauce
1 tsp. Salt

Steps:

1. Toss
   shrimp, 1/2 tsp. starch, 1/2 tsp. soy sauce, 1/4 tsp. salt, sesame oil,
   and pepper in oil. refrigerate 30 minutes.
2. Chop up Bok Choy.
   Cook pea pods 1 minute and drain. Mix corn starch and
   water.
3. Heat wok until 1-2 drops of water skitter when dropped in
   it. Add 2 Tbsp oil. Add garlic and ginger root. Fry until garlic
   browns.
4. Add shrimp. Fry until pink. Remove from wok.
5. Add
   1/4 cup oil to wok. Add bok choy stems, mushrooms. Fry 1 minute. Stir in
   bok choy leaves, soy sauce, 1 tsp. salt, broth. Heat to boiling. Stir in
   starch to thicken. Add shrimp and pea pods.
6. Cook 30
   seconds.
7. Serve over cooked white rice.

Ingredients:

2 cans (7 oz.) Chilis
1
small can Evaporated Milk
2 Eggs
2 Tbsp. Flour
1/2 cup
Milk
1 lb. Monterey Jack Cheese
Salt
1 can (8 oz.) Tomato
Sauce

Steps:

1. Grate and mix
   cheeses.
2. Line pan with 1 can chilis.
3. Add half of cheese.
4. Place rest of chilis.
5. Add most of remaining
   cheese.
6. Beat eggs until lemon color and add milk, flour, salt,
   then pour over chilis.
7. Bake at 350 degrees for 20-25
   mins.
8. Remove, pour tomato sauce over top.
9. Sprinkle with
   cheese.
10. Bake 15 mins. more.
11. Let stand 15-20 mins. before
    serving.

Ingredients:

1/4 cup Shortening (e.g.,
Crisco)
1 cup Brown Sugar
1 tsp. Vanilla
1 Egg
3/4
cup Flour
1 tsp. Salt

Steps:

1. Heat oven
   to 350 degrees.
2. Melt shortening, mix in brown sugar, vanilla,
   and egg.
3. Stir in remaining ingredients.
4. Spread in
   greased 8x8x2 pan.
5. Bake 25 minutes.
6. Cut into squares
   while warm (and preferably serve while warm).

Ingredients:

2 pounds of Hamburger
2
Onions, chopped finely
1 quart Water
1/2 tsp. Allspice
2
tsp. Garlic Powder
6 Tbsp. Chili Powder
3 tsp. Cumin
1
tsp. Cayenne Pepper
1/2 tsp. Cloves
6 drops Tabasco Sauce
Two 8 oz. cans Tomato Sauce
1 tsp. Accent (MSG, optional)
2
tsp. Paprika
1/2 oz. Unsweetened Chocolate
1 bay leaf,
crumbled finely
2 tsp. Worcestershire sauce
2 tsp. Cinnamon
1/2 tsp. Salt
2 beef Buillon Cubes
1 can of Chili Beans
(optional)

Step:

Couldn’t be
easier! Just put all of the above into a large pan and simmer for 2-3
hours until it’s cooked. (Yes, even the hamburger.)

Serve
over cooked spaghetti (per package directions). Top with finely shredded
Cheddar Cheese.

Ingredients:

6-8 Potatoes, chopped into
small cubes about 1/4 inch each
1 small Onion, chopped finely
1 stalk Celery, chopped finely
Water
1 large can of
Evaporated Milk
Salt and Pepper, to taste
1/2 stick Butter or
Margarine

Steps:

1. Boil the potatoes,
   onion, and celery in enough water to cover them.
2. When the
   potatoes are done, mash them slightly, using a spoon or other implement.
   This will thicken the soup somewhat.
3. Add the can of evaporated
   milk and the margarine/butter.
4. Add salt and pepper to taste. (I
   use about a teaspoon of salt and a quarter of a teaspoon of
   pepper.)