Sidney West Sullivan

3/4 cup raisins
1/2 cup boiling water
1/2 cup butter or margarine
1½ cups brown sugar, packed
1 tsp salt
1/2 tsp each cinnamon, cloves, allspice
2 eggs, unbeaten
1½ cups thick applesauce
2½ cups flour
3/4 cups chopped walnuts
2 tsp baking soda

Combine raisins and boiling water; set aside. Mix together shortening, sugar, spices and eggs. Beat until creamy. Blend in applesauce, then flour and walnuts. Stir soda into undrained raisins; add to batter and mix well. Pour into 13 x 9 x 2 inch pan. Bake at 350 degrees for 40 to 45 minutes or until done.

1 lb bacon, diced
2 lb beet tops, washed, dried and sliced (no stems)
2 medium onions, diced
2 tblsp cider vinegar
1/2 tsp pepper

Fry bacon in deep pan. Remove, leaving grease. Add onion and brown. Add greens and lower heat to medium. Stir and when greens start to wilt, add bacon back in and cover. Cook 1 hour, stirring occasionally, adding water if greens start to dry out. Season with vinegar and pepper and serve.

1 & 1/4 cups sugar
3 tbsps cornstarch
4 cups fresh red tart cherries or 2 14.5 oz cans tart cherries
1/4 tsp almond extract
1 cup flour
1 tbsp sugar
1 & 1/2 tsp baking powder
1/2 tsp salt
3 tbsp shortening
1/2 cup milk

Blend 1 & 1/4 cups sugar and cornstarch in small pan. Stir in cherries and almond extract. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil, stirring, one minute. Pour into 2 quart casserole. Mix flour, 1 tbsp sugar, baking powder and salt. Add shortening and milk. Work until dough forms a ball. Drop by spoonfuls onto hot fruit. Bake 25 to 30 minutes in 400 degree oven or until top is golden brown. Serve warm.

Make double crust for 9 inch pie with 2 cups flour, 1 tsp salt, 2/3 cup shortening, 6-8 tbsps cold water and filling as follows:

1/2 cup sugar
3 tbsps cornstarch
2 14.5 oz cans tart cherries
1/4 tsp almond extract
1 tbsp butter

Drain cherries, reserving juice from one can. In saucepan cook juice with sugar and corn starch until thickened. Remove from heat, stir in cherries and almond extract. Pour in pastry lined pie plate. Cover with top crust or lattice. Dot with butter and bake 30-40 minutes in 400 degree oven. Cool completely before serving.

2½ lb ground beef (fat doesn't hurt if you like greasy chili)
2 goodsized yellow onions, sliced
4 medium banana peppers, diced fine
2 tbsp chili powder (or less or more)
1 16 oz can whole tomatoes
1 8 oz can Campbell's tomato soup
1 8 oz can stewed tomatoes
1 8 oz can kidney beans, red or dark (or more if you like more beans)
16 oz fresh mushrooms, sliced, or 1 12 oz can stems and pieces
Salt, pepper, parsley flakes

Brown meat, onions, peppers and chili powder in big pot. When pink, add canned tomatoes, soup and 3/4 soup can water. Break up whole tomatoes. Cover and simmer at least an hour, stirring occasionally. Drain kidney beans and partially drain mushrooms if canned. Add beans and mushrooms to pot. Cover and simmer 30 minutes more. Add salt, pepper to taste and parsley. Serve with grated cheese and Saltines.

Graham cracker crust for 9 inch pie

12 oz cream cheese, softened
2 eggs
1/2 cup sugar
1/2 tsp vanilla, almond or anise flavoring

Beat until smooth. Bake 30 minutes at 350 degrees. Spread with 1 cup sour cream. Chill.

Mix 1/4 cup milk and 2 tbsps chocolate syrup in tall glass. Gradually add cold club soda, stirring briskly until frothy.

3 oz cream cheese, softened
1/4-1/2 cup mayonnaise
3/4 tsp dill weed
1/2 tsp dry mustard
1/2 tsp salt
6 hardboiled eggs, chopped
1 cup ripe olives, chopped
1/2 cup celery, chopped
3 tbsp onion, chopped
1 tsp pimento, chopped (optional)

Blend cream cheese, mayo and seasonings. Mix with remaining ingredients.

1/4 cup soft shortening
1 cup sugar
1 cup flour
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1 can fruit (or substitute fresh fruit with juice)

Combine all ingredients except fruit and 1/2 cup sugar. Beat until smooth. Pour into greased pan or casserole dish. Put fruit and juice on top of batter. Sprinkle 1/4-1/2 cup sugar (spiked with cinnamon, ground cloves, nutmeg, allspice or whatever works with the fruit) on top. Bake at 375 degrees for 45-50 minutes.

1 lb zucchini, sliced and unpeeled
1/4 cup butter
1/4 tsp garlic salt
1/4 tsp Lemon Pepper
1/8 tsp pepper
2 tbsp water
1 tsp fresh lime juice
2 tbsp grated Parmesan cheese

Melt butter in skillet and add zucchini, seasonings, water and lime juice. Cover tightly and simmer over low heat 10 minutes. Springle with cheese and simmer 5 more minutes.

12 medium-sized new potatoes, cut in half
1/4 cup butter, melted
Lots of fresh chopped cilantro
Salt and pepper

Brush cookie sheet with butter and spread with chopped cilantro. Place potatoes, cut size down, on cilantro. Pour remaining butter over potatoes. Salt and pepper generously. Roast uncovered 30 minutes at 400 degrees.

1 & 1/2 sticks (12 tbsp) butter
2 & 2/3 cups white sugar
2 eggs, beaten
1 cup milk
3 cups white flour
2 tsp baking powder
1 tsp salt
1 cup chopped walnuts
Grated rind of 2 lemons
Juice of 2 lemons

Cream butter. Add 2 cups sugar. Add eggs. Add milk alternately with combined dry ingredients. Mix well. Add lemon rind and nuts. Put in 2 loaf pans. Bake 1 hour at 350 degrees. Cool 5 minutes in pans. Mix remaining sugar with lemon juice and pour over tops of loaves, using toothpick to help syrup penetrate. Cool in pans. Serve plain or with cream cheese. Keeps well.

2 lbs red or white potatoes
1 tbsp fresh lemon juice
3 or 4 garlic cloves, minced
1/3 cup butter
1 & 1/2 tsp grated lemon rind
Salt and pepper to taste.
Thin lemon slices for garnish (optional)

Cut potatoes into chunks. Bring pot of salted water to boil. Add lemon juice and potatoes. While potatoes boil, sauté garlic in butter until soft. Do not brown. Drain potatoes and return to pot. Jiggle pot over low heat until excess moisture is gone. Mash potatoes lightly. Add half the garlic butter and half the lemon rind. Mix through. Add remaining half. Mix but do not over mix. Add salt and pepper to taste and serve. Garnish with lemon slices and sugar peas or fresh brocolli.

1/2 cup butter
1 cup flour
1 1/2 cups sugar
1 tbsp baking powder
1/4 tsp salt
1 cup milk
4 cups (about 4 large) fresh peaches, sliced
1 tbsp lemon juice
1/4 tsp cinnamon
1/8 tsp nutmeg

Melt butter in large baking dish or dutch oven. Combine flour, 3/4 cup sugar, baking powder and salt in medium bowl. Add milk and stir until dry ingredients are moist. Pour batter over melted butter. Heat remaining 3/4 cup sugar, peaches, lemon juice, cinnamon and nutmeg over medium-high heat, stirring constantly. Cook until sugar has melted and all ingredients are fully mixed. Pour peach mixture over batter. Sprinkle with cinnamon or nutmeg or both. Bake 40-45 minutes or until golden brown at 375 degrees.

12 hardboiled eggs, shelled
1 cup cider vinegar
1½ cups pickled beet juice
1 cup finely chopped, pickled beets
½ small onion, chopped
2 tbsp brown sugar
1 tsp salt
6 whole peppercorns
3 whole cloves
¼ tsp whole dill seed
¼ tsp whole celery seed
1 bay leaf

Mix together all ingredients except eggs in saucepan. Cook over medium heat to boil. Lower heat and simmer, uncovered, 4 minutes. Remove from heat and cool to luke warm. Pour over eggs in container with tight cover. All eggs should be in liquid. Will keep at least 3 weeks in refrigerator. Good chopped in salads or sliced on sandwiches.

1/4 cup mayonnaise
1 tsp Worcestershire sauce
2 tsp ketchup
1 tbsp lemon juice
1/2 tsp horseradish (optional)
1 lb small white potatoes, peeled, cooked and sliced
6 green onions, sliced
1 tbsp fresh dill, chopped
2 tbsp gherkins, diced
6 radishes, sliced
Salt and pepper

Mix together mayonnaise, Worcestershire sauce, ketchup, lemon juice and horseradish in a medium bowl. Add potatoes, onions, chopped dill, pickles, and radishes, tossing to coat with dressing. Add salt and pepper to taste. Serves 4

1 medium green pepper, chopped
1 medium onion, chopped
1/2 pound rat cheese, chopped
1 can Spam, chopped
3 eggs, beaten
1 cup milk
1 can cream of mushroom soup
1 cup cracker crumbs

Mix ingredients. Bake in casserole dish 40 minutes at 350 degrees.