COPYCAT ~ KFC ORIGINAL RECIPE

* 2 fryer chicken, cut up into 8 pieces and marinated
* 6 cups Crisco shortening
* 1 egg, well beaten
* 2 cups milk
* 2 cups flour
* 2 teaspoons ground pepper
* 3 tablespoons salt
* 1 teaspoon msg
* 1/8 teaspoon garlic powder
* 1 dash paprika

Directions:

1. Place shortening into the pressure cooker and heat over medium heat to
the shortening reaches 400°F.
2. In a small bowl, combine the egg and milk.
3. In a separate bowl, combine the remaining six dry ingredients.
4. Dip each piece of chicken into the milk until fully moistened.
5. Roll the moistened chicken in the flour mixture until well coated.
6. In groups of four or five, drop the covered chicken pieces into the
shortening and lock the lid.
7. When pressure builds up cook for 10 minutes.
8. Release to manufacturer' s instructions

HEALTHY APPLE BREAD PUDDING

Healthy Apple Bread Pudding

8 to 9 pieces of your favorite bread
4 Tbs butter
3 Golden Delicious apples
2 Tbs lemon juice
1 Tbs grated lemon rind
1/4 to 1/2 cup honey
1 tsp cinnamon
1/4 tsp nutmeg
1 cup apple juice
1/2 golden raisins
1/2 cup walnuts (optional)

Spread bread with butter and toast both sides
under a broiler. Cut bread into chunks. Place
all ingredients in the slow cooker except
walnuts. The amount of honey should be
determined by tartness of apples. Set slow
cooker on LOW and allow to cook for 5 to 6
hours. If possible, gently stir halfway through
cooking process. If desired, stir in walnuts
just before serving.

ASPARAGUS CASSEROLE

From Atlanta Cooknotes

INGREDIENTS:

2 fifteen-ounce cans green asparagus, drained,
reserving juice
1 fourteen-ounce can artichoke hearts,
drained and halved
1 eight-ounce can mushrooms, drained
1 eight-ounce can sliced water chestnuts,
drained
2 Tablespoons butter
2 Tablespoons all-purpose flour
1 cup half and half cream
2 Tablespoons reserved asparagus juice
1-1/2 cups grated New York sharp cheddar cheese
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon paprika

TO PREPARE:

Preheat oven to 325 degrees.
Place asparagus in a six by ten-inch glass baking dish
which has been sprayed with a non-stick vegetable
coating. Top with artichoke hearts, mushrooms,
andwater chestnuts.
Set aside while making sauce.
In a saucepan, melt butter and blend in flour.
Gradually add cream and two Tablespoons reserved
asparagus juice, stirring with a whisk
until smooth and thickened.
Add cheese and seasonings,
stirring until cheese melts.
Pour over vegetables.

May cover and refrigerate at this point.
When ready to serve,
bake 30 minutes or until hot and bubbly.

SERVINGS: 6

CORNED BEEF SOUP

4 white potatoes (peeled & cut up)
1 med. white onion
1 can butter beans
1 can whole kernal corn
1 can creamed corn
1 large can tomatoes
1/2 butter
1 can Libby's corn beef
Sugar to taste

Cook potatoes and onion until tender.
Add Corn, Beans & tomatoes cook until
all is done. Add butter and corn beef
and let come to a boil.
Add a little sugar to taste.

This is a good, quick pot of soup for
a cold day.

ORANGE CRANBERRY SHEET CAKE

I BOX WHITE CAKE MIX
1/3 CUP ORANGE JUICE
1 ¼ TABLESPOONS ORANGE ZEST

TOPPING:

2¼ CUP CRANBERRIES
¼ CUP BUTTER
3/4 CUP BROWN SUGAR (LIGHT)
1/2 TEASPOON CINNAMON OR NUTMEG
1 TABLESPOON LIGHT CORN SYRUP
PREHEAT OVEN 350º
SPRAY PAN WITH PAM
MELT BUTTER, STIR IN SUGAR, CINNAMON, CORN SYRUP
COOK UNTIL SUGAR MELTS.
POUR MIXTURE INTO PREPARED CAKE PAN.
ADD CRANBERRIES IN BOTTOM OF PAN.
PREPARE CAKE MIX AS DIRECTED ON BOX .SUBSTITUTE 2/3 CUP
ORANGE JUICE FOR WATER IN RECIPE.
ADD ORANGE ZEST AND MIX.
POUR CAKE BATTER ON TOP OF CRANBERRIES.
BAKE 45 MIN IN 350º OVEN

WHEN DONE REMOVE AND LET COOL.

PARMESAN ROLLUPS

1 pkg refrigerated crescent rolls.
1/4 cup creamy Ceasar salad dressing.
1 c herb or cheese flavored croutons, crushed.
Grated parmesan cheese

Preheat oven to 375º. Unroll and separate dough to form
4 retangles, pinching to seal. Brush each with salad dressing.
Cut each rectangle crosswise and lengthwise to form four
small rectangles.

With wide spatuala, lift each rectangle and invert onto croutons,
pressing gently. Place crumb side up on greased baking sheet;
sprinkle with Parmesan cheese. Bake for 12 to 14 minutes or
until golden brown. Serve warm

FABULOUS PECAN BARS

1/2 cup Butter -- cold
1 1/2 cups Flour
1/4 cup Ice water

Filling

1 1/2 cups Light brown sugar -- packed
1 cup Butter
1/2 cup Honey
1/3 cup Sugar
1 pound Pecans
1/4 cup Whipping cream
Use a pastry blender to cut butter into the flour. Mixture should resemble cornmeal. Add water and toss with a fork. Gather dough into a ball. Wrap in plastic wrap and refrigerate for 1-2 hours.
Butter and flour a 9x13" pan. Roll dough out to about an 11 by 15 rectangle. Fit dough into the prepared pan and let it come up about an inch on all sides. Pierce dough with a fork. Chill while making the filling.
Preheat oven to 400°.
Combine brown sugar, butter, honey, and sugar in a heavy saucepan and bring to a boil over medium heat, stirring constantly. Boil until thick and dark, 3 or 4 minutes. You must stir constantly. Remove from the heat. Stir in pecans and cream. Pour over dough in pan. Bake 25 minutes. Check after about 15 minutes. If the filling is browning too much, reduce oven heat to 375 degrees and continue baking. Cool cookies in the pan. Cut into strips.
Makes 5 or 6 dozen.

Source: Christmas Thyme at Oak Hill Farm

PECAN PIE BARS

Printed from COOKS.COM
--------------------------------------------------------------------------------
1/4 - 1/3 c. white sugar
1/2 c. butter
1 tsp. vanilla
1 egg
1 1/2 c. flour
1/4 - 1/3 c. brown sugar, packed
1/4 - 1/3 c. corn syrup
1 tsp. vanilla
2-3 eggs
1 c. broken pecans

1. Mix white sugar, butter, vanilla and egg.
2. Stir in flour. Mix well.

3. Press dough in the bottom and 1/2 inch up sides of ungreased 9x13 pan. Flour fingers if dough is too sticky.

4. Bake at 350 degrees for 10-15 minutes or until edges are browned.

5. Combine brown sugar, corn syrup, vanilla and eggs. Beat well.

6. Stir in pecans.

7. Pour over crust.

8. Bake at 350 degrees for 25-30 minutes or until set. Loosen edges from side of pan while warm. Cool completely. Cut in bars. Cover and refrigerate bars.

This is my substitute for pecan pie.

SALAD DRESSING

BLUE CHEESE SALAD DRESSING

1 c. mayonnaise
1 c. sour cream
4 oz. blue cheese, crumbled
1 tbsp. lemon juice
Mix all ingredients and chill.


THOUSAND ISLAND DRESSING'

1 c. mayonnaise
1/2 c. chili sauce
1/3 c. sweet pickle relish
1/2 tsp. celery seed

Stir together ingredients and this will make two cups.

FRENCH DRESSING
POPPY
1 c. oil
1 c. sugar
1/2 c. ketchup
1/2 c. white vinegar
2 tsp. onion powder
1 tsp. garlic powder
1 tsp. paprika
3/4 tsp. celery seed

Mix ingredients well. Put in bottle and store in refrigerator.


POPPY SEED DRESSING

1/2 c. sugar
1 tsp. dry mustard
1 1/2 tsp. salt
1/3 c. cider vinegar
2 tbsp. grated onion
2 tablespoons poppy seeds

Combine in blender and blend well. Gradually add 1 cup salad oil slowly. Mix in 2 tablespoons poppy seed


RANCH-STYLE DRESSING

1 tsp. salt
2 tsp. dried minced garlic
8 tsp. dried minced onion
2 tsp. freshly ground pepper
2 tsp. granulated sugar
2-1/2 tsp. paprika
2-1/2 tsp. parsley flakes

Combine all ingredients. Store in airtight container. To make dressing, combine 1 tablespoon mix with 1 cup mayonnaise and 1 cup buttermilk. Blend well. To make dip, combine 1 tablespoon mix with 1 cup sour cream. Blend well. Refrigerate 1 hour before serving with vegetables.


ORANGE DRESSING

1 (6 oz.) can frozen orange juice, thawed
3/4 c. vegetable oil
1/4 c. cider vinegar
3 tbsp. sugar
3/4 tsp. dry mustard
1/4 tsp. salt
1/2 tsp. Tabasco sauce
1/4 tsp. white pepper

Mix well and refrigerate. Use on tossed green or spinach salad with avocado, purple onion rings and mandarin orange sections. Makes 1 1/2 cups.


HONEY MUSTARD DRESSISNG

1 1/3 c. mayonnaise
1/3 c. honey
1 tbsp. vinegar
2/3 c. salad oil
1 tsp. minced onion flakes
2 tsp. minced fresh parsley
2 tbsp. prepared mustard

Blend mayonnaise, honey, vinegar, oil, onion flakes, parsley and mustard with a whisk until smooth and creamy. Makes about 2 cups.


TOMATO VINAIGRETTE DRESSING

1/4 c. tomato juice
1/4 c. cider vinegar
1/4 c. lemon juice
1 clove garlic, minced
1/8 tsp. pepper
1/4 tsp. thyme, crushed
1/4 tsp. salt
2 tsp. parsley, chopped

Put all ingredients in a bowl and mix well. Makes 3/4 cup dressing. Will keep well in the refrigerator.


VINAIGRETTE DRESSING

2 tbsp. balsamic vinegar
4 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
Combine all ingredients in a glass jar, cover with a tight fitting lid, and shake well. Store in refrigerator.


RUSSIAN DRESSING

1/4 c. sugar
1 1/2 tsp. celery seed
1/2 tsp. salt
1/2 tsp. paprika
2 1/2 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 tbsp. vinegar
1 c. salad oil
1/2 c. catsup
1/4 c. grated onion

Cook sugar and 3 tablespoons water until mixture spins a thread. Cool. Mix remaining ingredients, beat in syrup. Chill. Makes 2 cups dressing.

RECIPES FROM:Nancy's Kitchen


--------------------------------------------------------------------------------

(WEIGHT WATCHERS) ~ CHOCOLATE ANGEL FOOD CAKE

Yield 16 (1 inch) servings.
Weight Watcher Points - 2 Point

1 (14.5 oz.) angel food cake mix
1/4 c. unsweetened cocoa, sifted
1/4 tsp. chocolate flavoring
1 tbsp. sifted powdered sugar

Combine flour packet from cake mix and cocoa. Prepare cake according to package directions; fold chocolate flavoring into batter. Bake according to package directions. Sprinkle cooled cake with powdered sugar.

Calories 108. Cholesterol 0 mg.
Fat 0.1 g. Sodium 24 mg.

CREAM CHEESE BANANA NUT BREAD W/CINNAMON CRISP TOPPING

3/4 cup butter, softened
1 (8 ounce) package cream cheese, softened
2 cups sugar
2 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (about 4 medium bananas)
1 cup chopped pecans, toasted (optional)
1/2 teaspoon vanilla extract


Cinnamon Crisp Topping
1/2 cup firmly packed brown sugar
1/2 cup chopped toasted pecans
1 tablespoon all-purpose flour
1 tablespoon melted butter
1/8 teaspoon ground cinnamon

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and next 3 ingredients. Gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured 8 x 4 inch loafpans.

To make Cinnamon Crisp Topping:.
Stir together topping ingredients. Sprinkle mixture evenly over batter. Bake 350 for 1 hour, shielding with aluminum foil last 15 minutes to prevent browning. Bread is done when a long wooden pick inserted in center comes out clean and sides pull away from the pan. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes.

RECIPE BY: Tona in Bama

CABBAGE ROLL CASSEROLE

Cabbage Roll Casserole


1-1/2 lbs ground beef
1 onion, chopped
1 bell pepper-chopped
salt & pepper to taste
1/2 c raw Minute rice
1/2 head cabbage, sliced
2 T brown sugar
2 T lemon juice
2-14 oz cans tomato juice
2 tomato juice cans of water
1 t. Worcestershire sauce

Brown meat, onion, pepper, salt and pepper-drain well-add remaining ingredients. Pour into a 13x9 dish and bake 350* 90 min

RECIPE BY: SUE/Ft Dodge, IA
NANCY'S COOKING.

ORANGE DATE BREAD

Yield:- 9x5-inch loaf
Ingredients:-
3 cups basic formula mix (do not pack)
1/2 cup sugar
1 cup chopped dates
1 cup chopped nuts
1 tablespoon grated orange rind
1 cup orange juice
2 eggs, beaten

Directions:-
Blend mix, sugar, dates, nuts and grated rind. Add combined orange juice and eggs. Beat until well blended. Turn into a greased loaf pan.
Bake in preheated 350ºF oven for 1 hour to 1 hour and ten minutes.

ZUCCHINI BREAD

This is moist, spicy and keeps well.

Ingredients:-

3 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1-1/2 teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 cup milk
2 eggs, slightly beaten
1/2 cup vegetable shortening, melted
1 cup sugar
2 cups shredded raw zucchini*
2 cups chopped walnuts (I don't use nuts I use raisins)

*You do not need to peel the zucchini, just grate in the larger holes of the grater. DO NOT squeeze the moisture out before using. Pack it gently into the cup to measure.*

Preheat the oven to 350ºF. Grease anf flour two 8-1/2 x 4-1/2 x 2-1/2-inch loaf pans. Stir and toss together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and set aside. Place the milk, eggs, shortening, sugar and zucchini in a large mixing bowl. Add the combined dry ingredients and beat just until the batter is blanded. Stir in the nuts or raisins. Divide evenly between the prepared pans and bake for about 50 to 60 minutes or until a broom straw or cake tester inserted in the center of loaf comes out clean. remove from oven, and let cool fro a bout 5 minutes; then turn out onto a rack to cool completely.

ROSEMARY CARROT BREAD:- Substitut 2 cups shredded raw carrot for the zucchini and add 2 teaspoons dried rosemary. (I leave out the rosemary to make a carrot bread

CRANBERRY ORANGE NUT LOAF

Ingredients:-
2-1/2 cups Bisquick (or Basic Baking Mix- see Mixes & Recipes)
1/2 cup sugar
1/4 cup flour
1 egg
1 cup milk
2 tablespoons grated orange peel
3/4 cup chopped cranberries
1/2 cup chopped nuts

Method:-
Preheat oven to 350ºF. Grease 9x5x3-inch loaf pan.
Combine baking mix, sugar, flour, egg, milk and orange peel; beat vigorously for 1/2 a minute.
Stir in cranberries and nuts. Pour into pan.
Bake in preheated oven for 1 hour OR until wooden pick inserted in center comes out clean.
Remove from pan. Cool thoroughly before slicing.
Wrap any leftover bread, tightly, in aluminum foil.

SCALLOPED POTATOES

SCALLOPED POTATOES

Ingredients:-
6-7 medium-size potatoes
3 tablespoons butter
3 tablespoons flour
1 teaspoon salt
Few grains pepper
2 cups scalded milk
1/4 cup chopped onion
Few grains paprika
Grated cheese (optional)

Method:-
Wash and peel potatoes; slice thinly. Spread about 1/3 of the slices in a buttered 1-1/2 quart casserole. Melt butter in a saucepan; slowly blend in the flour, salt and pepper.
Gradually add hot milk, stirring constantly. Sprinkle potatoes with half the onions and 1/3 the sauce. Cover with another layer of potatoes and rest of the onions. Place remaining potatoes on top, then cover with the rest of the sauce.
Sprinkle with paprika and grated cheese, if desired.
Bake, uncovered, in a moderate oven (375ºF) for 1 hour or until done and potatoes are lightly browned on top.

ONE OF LIFE'S SPECIAL RECIPES

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
......................................
1 cup of good thoughts
1 cup of kind deeds
1 cup of consideration for others
3 cups of forgiveness
2 cups of well beaten faults

Mix these thoroughly, add tears of joy and sorrow and sympathy for others.
Fold in 4 cups of prayer and faith to lighten other ingredients and raise the texture to great heights of Christian living.
After pouring all this into your daily life, bake well with the heart of human kindness.
Serve with a smile.

Author unknown, this was printed in a cookbook put out by the women of the United Church of Canada, in Grand Bank, Newfoundland; my hometown. I have had the cookbook for over 30 years so I'm not even sure where the prayer came from.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

MINI OREO CHEESECAKES

Place paper liners in muffin tin. Set an Oreo cookie on bottom of each muffin liner. Beat together 3 pkg. (8 oz. ea.) softened cream cheese and 3/4 cup sugar until smooth. Add 3 eggs, one at a time, and mix until just blended. Spoon mixture over each cookie. Bake 350 degrees for 15 - 20 min. or until center is almost set. Cool completely, then refrigerate 1 hr. or overnight. Drizzle with melted chocolate and a dollop of whipped topping.

RECIPE BY: Tona in Bama

ORANGE SUNSHINE CAKE # 2

1 cup unsalted butter
3 cups granulated sugar
5 large eggs, well beaten
3 cups all-purpose flour
1/2 tsp baking powder
1 cup milk
1 Tbsp pure orange extract
1 Tbsp vanilla

FROSTING:
1/3 cup butter
2 Tbsp freshly squeezed orange juice
1 tsp freshly grated orange zest
2 cups powdered sugar

Preheat the oven to 325º. Grease and flour a 10-inch tube pan, 12-cup Bundt pan, or 12-cup angel food cake pan. Cream the butter and sugar until light and fluffy in a large bowl. Add the beaten eggs and mix well. Sift the flour and baking powder in small amounts into the butter mixture, alternating with the milk, making sure to start and end with the milk. Stir in the flavorings. Bake in the preheated oven for 50 to 60 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan for 10 minutes. Remove from the pan and let cool on a wire rack. Once the cake has cooled slightly, mix the frosting by blending all of the ingredients until smooth. Drizzle the frosting over the cake. Yield: 12 servings.

RECIPE BY: www.cooks.com

CHOCOLATE MINT LAYER CAKE

1 cup Mint-Chocolate Chips Nestles
1-1/4 cups ;water -- divided
2-1/4 cups Flour -- Unbleached
1 teaspoon Salt
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1-1/2 cups Brown Sugar -- Firmly Packed
1/2 cup Butter -- Softened
3 Eggs -- Large

CHOCOLATE MINT FROSTING
1/2 cup Mint-Chocolate Chips -- Nestles
1/4 cup Butter
1 teaspoon Vanilla Extract
1/4 teaspoon Salt
3 cups Confectioners' Sugar
6 tablespoons Milk

GARNISHES
Chocolate Leaves
Chocolate Curls
Chocolate Gratings

CAKE: Preheat oven to 375 degrees F. In a small saucepan, combine mint-chocolate chips and 1/4 cup of water. Cook over medium heat, stirring constantly, until chips are melted and mixture is smooth. Cool 10 minutes.
In medium bowl, combine flour, salt, baking soda, and baking powder; set aside. In a large bowl, combine brown sugar and butter; beat until creamy.

Add eggs, 1 at a time, beating well after each addition. Blend in chocolate mixture. Gradually beat in flour mixture alternately with remaining 1 cup of water.

Pour into 2 greased and floured 9-inch round baking pans. Bake at 375 degrees F. for 25 to 30 minutes, or until cakes test done. Cool completely on wire racks. Fill and frost with Chocolate Mint Frosting. Garnish as desired.

CHOCOLATE-MINT FROSTING: Combine over hot (not boiling) water, the mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Stir in vanilla extract and salt. Transfer to a large bowl. Gradually beat in the confectioners' sugar alternately with milk; beat until smooth. (if necessary add more milk until desired consistency is reached.)

GARNISHES: Use chocolate curls and grated chocolate on top of the cake. Form a ring of grated chocolate pieces around the outside edge and use the curls in the center.

To make chocolate leaves, select several small leaves, wash and dry them and paint one side of them with melted chocolate. Chill until firm and peel the leaf off the chilled chocolate. Use as garnish.

MINT CHOCOLATE CHIP CAKE

1, 2 layer, box devils cake mix without pudding
3 eggs
1/2 cup oil
1-1/4 cup water
1, 4 serving, instant chocolate pudding
1, 6 oz., pkg. mint chocolate chips

Combine all ingredients in a 9"x13" pan and bake at 350º for 45 minutes or until middle is set.

1, 8 oz. pkg. cream cheese, softened
3 eggs
1/2 cup sugar
1/8 teaspoon salt
1, 6 oz., pkg. mint chocolate chips
1-1/2 cup water
1, 2 layer, pkg. devils food cake mix, if cake mix doesn't have pudding in you can add 1 small pkg. of chocolate pudding

Combine cheese, 1 egg, sugar and salt; beat well. Stir in mint chocolate chips; set aside. Prepare cake mix using remaining eggs and water according to directions on the package. Line an ungreased tube pan with brown paper, like from grocery store. Pour ½ of cake mixture, then all of the cheese mixture then rest of cake mixture. Bake 1 hour at 350ºF. Cool right side up for 20 minutes in pan. Remove from pan.


rECIPE BY: Susie Indy (Nancy's Kitchen)

PINEAPPLE ORANGE CAKE

1, 2 layer, pkg. yellow cake mix
1/2 cup oil
4 eggs
1, 11 oz., can mandarin oranges, undrained
1, 20 oz., can crushed pineapple, undrained
1 tablespoon sugar
1, 10-1/2 oz., pkg. cheesecake filling mix, Jello brand leaving out the crust mix
1, 8 oz., carton sour cream
1, 9 oz., carton Cool Whip

Combine cake mix, oil, oranges and eggs. Bake in 3 greased and floured 9" cake pans for 15 to 20 minutes at 325ºF. Cool layers.

Icing: Combine 20 oz., can pineapple, undrained; 1 tablespoon sugar; cheesecake filling mix; and sour cream. Then fold in Cool Whip. Ice the cake and refrigerate. Cake can be decorated with mandarin orange slices.

ORANGE SUNSHINE CAKE # 1

1, 2 layer, box yellow cake mix
1 can mandarin orange segments, including juice, reserve 5 segments for decoration
1/2 cup oil
4 eggs

Mix as usual. Pour into 3 prepared 8" round cake pans. Bake at 350ºF for 25 to 30 minutes.

Frosting
1, 9 oz., carton Cool Whip
1, 15 oz., can crushed pineapple, drained
1, 6 oz., vanilla instant pudding

Frost cake as usual, arrange reserved orange segment, pinwheel fashion, in center of cake top. Refrigerate until ready to serve.

CROCKPOT CORNED BEEF AND CABBAGE

Place in crock pot in order:
3 carrots, cut in 3 inch pieces
3-4 lb. corned beef brisket
2-3 med. onions, quartered
1-2 c. water
1/2 sm. cabbage, cut in wedges


Add cabbage to liquid, pushing down to moisten, after 6 hours on low or 3 hours on high. Cover and cook 10-12 hours on low, 5-6 hours on high. To prepare more cabbage, cook separately in skillet. Remove 1 cup of broth from crock pot during last hour of cooking. Pour over cabbage wedges in skillet. Cover and cook 20-30 minutes.

KEY LIME PIE

9" graham cracker crust
1 can sweetened condensed milk
2 eggs, separated
1/2 cup key lime juice
grated peel of two lemons

Beat yolks till thick and lemon colored. Add milk and blend. Add juice 2 tablespoons at a time, blending after each addition. Add lemon rind and pour into pie crust. Freeze. Top edges with whipped cream