Heat oven to 375 degrees. Place apples in greased 8"x8"x2" square baking dish. Blend remaining ingredients until mixture is crumbly. Spread over apples. Bake 35 minutes or until apples are tender and topping is golden brown.
Cut tops and bottoms off endives, remove cores near bottom, and wash. Bring water with a bit of vinegar to a boil. Boil endives eight minutes or until they're soft enough that you can poke a fork into the bottom. Put butter in pan and let endives drain. Wrap prosciutto around endive and brown on all sides. Wrap cheese around endive, put back in pan and cover, cooking on low heat until the cheese melts.
Combine all but broccoli. Add chopped broccoli, then gently push spears down into sauce. Cover with generous layer of crackers. Drizzle the cube of melted butter over top. Bake at 325-350 until bubbly and set in center, about 20-25 minutes.
Preheat oven to 350. Mix crackers and butter and press into bottom of a 9" springform pan. Mix cream cheese, 3/4-1 c. sugar, eggs, vanilla, and lemon juice until smooth and pour into pan. Bake about 50 minutes or until the center is set. Then beat together sour cream, 2 tbs. sugar, and vanilla and pour on top. Bake for 10-20 minutes more, then let sit in cooling oven for additional 1/2 hour. Let sit outside of oven until relatively cool, then cover with plate (cling wrap will probably stick to the top and mess it up) and put in fridge. Use knife to separate from edge of pan before removing.
Shred cheese. Rub fondue dish with garlic. Heat cheese and lemon juice at low heat, stirring. Add corn starch, nutmeg, pepper, vodka, and wine, and increase heat.
Mix together all but chips and cheese. Put mixture in greased 7"x11" or 9"x13" (if doubled) baking dish and top with chips and cheese. Bake at 400 degrees for about 20 minutes. Serve hot.
Beat all but oats and coconut until smooth. Add those, stir, and bake as 1-inch balls on greased cookie sheet at 350 degrees for 12-15 minutes.
Brown bacon in pressure cooker. Pour off drippings. Add potatoes and other ingredients to pressure cooker and mix well. Bring to a slow rock and cook for 5 minutes.
Mix.
(recipe is from my grandmother)
Boil the potatoes in their skins until soft, then skin them. Put potatoes through a ricer. Spread on a towel for a few minutes to remove moisture, then put them in a bowl, add salt, eggs, flour, 2/3 c bread crumbs, and nutmeg, and mix. Form mixture into dry balls (if it seems too moist, add more bread crumbs). Drop the balls into boiling, salted water. When they come to the surface, allow them to boil for 3 more minutes. Remove one and cut it open; if the center is dry, they are sufficiently cooked.
Remove from water and cover with a dressing made as follows: brown butter in skillet, add 1/2 c bread crumbs and onion, and cook for several minutes.
In a small bowl mix together the 1/4 cup oil, lemon juice, oregano, and some salt and pepper. Pour over the chicken and marinate several hours, or overnight. Dry the chicken well on paper towels and sprinkle with salt and pepper. Reserve the marinade.
Heat the remaining 2 tablespoons oil in the pressure cooker and brown on all sides as many chicken pieces as will comfortably fit at one time in the Cooker. Reserve on a warm platter. Pour off the fat and add to the pressure cooker the reserved marinade and the chicken stock. Close the lid and bring to pressure. Cook for the suggested time (5-8 minutes). Serve the chicken with the sauce spooned over it.
Mix sugar and corn starch in saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil one minute. Slowly stir at least half the hot mixture into egg yolks. Then blend into hot mixture in saucepan. Boil one minute longer, stirring constantly. Remove from heat. Continue stirring until smooth. Blend in butter, lemon juice and rind. Pour into baked pie shell. Cover with meringue and bake. Serve as soon as cool.
Heat oven to 400 degrees. Beat egg whites with cream of tartar until frothy. Gradually beat in sugar, a little at a time. Continue beating until stiff and glossy. Do not underbeat. Beat until sugar is dissolved. Beat in flavoring. Pile meringue onto hot pie filling, being careful to seal the meringue onto edge of crust to prevent shrinking or weeping. Swirl or pull up points for decorative top. Bake 8 to 10 min., or until delicately browned. Cool away from drafts.
("Special Macaroni and Cheese" from "Betty Crocker's Microwave Cooking")
Pour off all but 1 tablespoon bacon drippings. Add remaining ingredients to drippings. Cover and microwave 3 minutes; stir. Cover and microwave until hot, 3 to 4 minutes. Crumble bacon and sprinkle over top.
Preheat oven to 350 degrees. Combine ingredients. Press firmly into ungreased 8"x4"x2" loaf pan. Bake for 1 hour.
Preheat oven to 375. Mix everything together in ingredients order. Roll dough into balls and roll balls in granulated sugar. Bake on greased cookie sheet for 8-10 minutes.
Soak rasins in water to prevent burning. Sift together siftable ingredients. Beat together beatable ingredients. Then mix and add raisins.
Heat oil (at least 3" deep) in a large pan to 325 degrees, using a candy thermometer. Drop batter by teaspoonfuls into oil and deep-fry about three minutes, turning halfway through if they don't turn themselves. Take out with slotted spoon and drain on paper towels. Roll in white sugar.
Beat eggs with mix, add juice from oranges. Stir in oil by hand, fold in oranges, chopped. Pour into pans. Bake at 350 degrees for 25 minutes (or check box for directions for cupcakes). Cool.
Mix together topping, pineapples, and pudding and frost. Refrigerate.
(from Betty Crocker)
Mix flour and salt and cut in shortening. Sprinkle with cold water until pastry doesn't stick to bowl. Shape into a flattened round, refrigerate for 45 minutes, and roll between wax paper.
Stir together all but potatoes and celery. Add remaining ingredients. Toss, cover. Refrigerate at least two hours.
(from Better Homes & Gardens New Cookbook, with some changes)
Preheat oven to 350. Mix everything together and pour into greased 9x5x3" loaf pan. Bake 60 minutes or until top cracks and is lightly browned.
(recipe is from my grandmother)
Generously spread one side of each filet with mustard and tomato paste. Place a slice of bacon, onion, and pickles on the filet and form it into a roll, tucking the ends in. Tie it up like a present with string to hold it together.
Melt butter into a Teflon pan over medium heat. Sautee the rolls on all sides until dark brown. Then pour in water or red wine and simmer for about an hour.
Separate some jus, add sour cream, and reduce on medium heat. Serve with mashed potatoes.
(note that it takes several days)
Wash meat, trim fat, rub with salt and pepper, and put into tall jar. Mix wine and vinegar, 2 chopped onions, chopped carrot, 1/4 celery root, garlic, bay leaf, peppercorns, and cloves and bring to a boil, cooking for 5 minutes. Let cool and pour over meat. Let meat marinate in refrigerator for 2-3 days, turning it once daily.
Dry marinated meat with a paper towel and run marinade through a sieve. Cut bacon into cubes and brown in oil in a Dutch oven. Brown meat on all sides and set aside. Brown sliced onion and celery root in same pan, dust with flour, and mix with half the marinade. Add meat to pan, cover, and roast slowly (about 2 hours at 350 F), adding marinade from time to time.
Cut meat in 1/2" slices and put on warm plate. Run sauce through colander, thin with some marinade, bring to short boil and add salt and pepper. Add 2-3 tsp of gravy to meat and serve the rest separately.
Serve roast with potatoes, dumplings, noodles, or spaetzle and Brussels sprouts.
(from "Dad's Own Cookbook", I think)
Brown ground beef and drain fat. Add all other ingredients and simmer 15 minutes or until desired consistency is reached. Serve on buns.
(recipe is from Stephan Ellner)
Saute chopped onions, leeks, carrot, celery, and garlic in lots of olive oil. When soft, add peeled and cubed potatoes, coarsely chopped kale and cabbage, and rosemary. Add tomatoes and strained beans. Stir and add 2 cups water. Season to taste with salt and pepper. Cook at least 1.5 hours.
Serve with cold olive oil and grated parmigiano on top.