Heather Hickman's spaghetti sauce with chicken and meatballs

Betsey says to make a double batch of the recipe since it takes so long to make and then freeze part of it. 

1/2 cup oil
3 medium onions chopped
2 bunches parsley chopped
6 bay leaves
6 gloves garlic chopped
2 bunches shallots or green onions chopped including tops
1/2 tsp red peppers seeds
2 tbsp salt

1 Tbsp pepper

2 (6oz) cans of tomato paste
1 1/2 quarts canned tomatoes
2/3 cups sugar
3 cups water

4-6 uncooked chicken breasts cubed

1 lb hamburger 

1/4 - 1/2 cup bread crumbs

1/4 - 1/2 cup Parmesan cheese

Simmer the oil, onions, parsley, bay leaves, garlic, shallots or green onion, red pepper flakes and salt and pepper together for 1 hour (stir to avoid burning and use a large pot).

Then add tomato paste and cook for 15 minutes

Add canned tomatoes, sugar, and water and cook for another hour.

Make meatballs by mixing the hamburger, bread crumbs, and Parmesan cheese together in a separate bowl. Start with a 1/4 cup each of the cheese and bread crumbs and add more if you think it needs it. You need enough that it will hold your meat together. Roll into little meatballs that are the size of the tip of your thumb where your thumbnail is and carefully drop them into the simmering sauce along with the uncooked cubed chicken breast and cook for another hour or until all of the meat is cooked.

The last time I made this I skimped on the meatballs and chicken and it was a little disappointing. 

Enjoy!

Breakfast Cassarole

9x13 sprayed pan
1-2 lbs sausage cooked and crumbled, 1 lb shredded cheese, cheddar or what ever you have
3/4 of a loaf of cheap white bread cubed
Mix the above ingredients together in pan.

Then mix the bellow ingredients and pour over bread mixture.

12 eggs 

3 cups milk
1tsp dry mustard
Pepper

Cover and refridgerate over night.
Bake uncovered at 350 for 1 hour.

Mushroom sauce
2 cups sliced mushrooms sauteed in a pan.
Then add 1 tablespoon butter and melt and 1 tablespoon flour and mix.

Then whisk in 2 cups half and half and cook on med-low until thickened.
Serve sauce in gravy bout and pour on individual piece of cassarole as desired.

Glazed Beef Brisket

5-7 lb. Beef Brisket, leave fat on to cook
Sprinkle the Brisket with generous amounts of:
Salt
Garlic Powder
Pepper
Place in pan, fat side up
Cover and bake 325-350 for 3-5 hours
Remove from oven and let rest for 15 minutes
Remove fat cap, slice, and return to pan, cover with glaze and return to oven @300 for 20 minutes

Glaze:
1 jar Apple Jelly
13 C. cider vinegar
3 T. Dijon Mustard
1 1/2 t. salt
3/4 t. pepper
3/4 t. Curry Powder
Combine all ingredients in a saucepan and bring to a boil.
This is a tangy flavorful brisket recipe. It is also good as a sandwich the next day. Enjoy!

Fruit Salsa with Cinnamon Chips

In a large bowl combine:

1 lb. Strawberries
2 lg. Peaches or Mango, diced
1 1/2 C. Blueberries
1 1/2 C. Pineapple, diced
1 1/2 T. Lime Juice
1/2 C. Sugar
1 t. Chili Powder
1 T. Cilantro, chopped, or to taste. No way is 1T. enough for me but to each his own.
1 T. Fresh Mint, chopped, or to taste.

Cinnamon Chips:
1Bag Tortilla Chips
Melted Butter
Brush Tortilla Chips with melted butter. Sprinkle with Cinnamon  Sugar. Bake @ 450 for 5 minutes.

This is a finger licker can't stop til it's gone treat!

Tropical Avocado Salsa

In a large bowl mix:
2C. Finely diced tropical fruit such as:kiwi, pineapple, mango, papaya
2 Avocados diced(1/4 in.)
1/4 C. chopped cilantro
1/4 C. finely chopped red onion
1 Fresh jalapeño chili, finely chopped
2T. Fresh lime juice
1 Fresh diced tomato

Gently toss all ingredients together and salt and pepper to taste. Serve with Tortilla Chips.
I got this recipe from Anne and it is a winner.

Peaches and Cream Pie

Peaches and Cream Pie

Crust:
2C. Crumbled Macaroons(I use Mother's Brand. Don't use the soft chewy cookies, get the crunchy, crumbly ones.)
1/4 C. Butter, melted
Mix cookies and butter together and press in to a  9in. pie pan. Freeze for 15 minutes.

Filling:
2 8oz. Cream Cheese Softened
1C. Whipping Cream
2/3 C. Sugar
2 t. Vanilla
1 t. Almond
1/4 C. Orange Juice

Beat Cream Cheese until smooth. Add remaining ingredients until combined and fluffy. Spread mixture in crust and refrigerate 4-6 hours.

Peel and slice 2-3 ripe peaches and mix in a bowl with 1/4 cup peach pie glaze to coat peaches. Add 1/2 cup raspberries and mix lightly. Top pie with fruit and serve. Yum!

 I make it for our Neighborhood Picnic every year and it is a crowd pleaser! You can also double the recipe and make it in a  9x13 pan. (To Marcy, for David I use gluten free macaroons and it turns out great.)

Grandmother Hickman's Mustard Pickles

(via Helen Mar, via JoAnn, via Anne)

75 small pickling cucumbers (1 peck)
1 large cauliflower
2 lbs. pearl onions (or to taste)

Brine for cucumbers and cauliflower 
1 cup canning salt
1 gallon cold water (water for brining must be soft water or distilled)

 Brine for onions
1/4 cup canning salt
1 quart water

2 quarts mild vinegar
1 cup water
 4 cups sugar
1/4 cup pickling spice
1 cup flour
1/4 cup Coleman’s dry mustard (no substitute)
2 Tbs turmeric
2 tsp curry powder
2 tsp celery seed
2 Tbs mustard seed
1 tsp canning salt (optional)
2 cups water

Day 1 :Wash and cut the cucumbers into about 3/4 inch pieces. Cut up the cauliflower into bite size pieces (not too small). Put the cucumbers and cauliflower into a large container and cover with solution of salt and water. Weight with a plate and soak overnight. Blanch and peel onions and cover with salt solution (about 1/4 cup salt and 1 quart water). Soak the onions overnight.

Day 2 : drain the cucumbers and cauliflower and soak in clear cold water for one hour. Drain the onions and soak in clear cold water for one hour.

While vegetables are soaking make the dressing in a large pot. Combine vinegar, water, and sugar. Put the pickling spice in a new clean nylon and hang over the edge of the pan making sure it is submerged in the dressing. Boil for 20 minutes with the lid on.

After soaking, boil the onions for 5 minutes, drain and set aside.

Mix the flour and spices into the 2 cups water Mix until smooth and creamy, no lumps. After the dressing has finished boiling remove the spice bag and stir the flour and spice mixture into the boiling dressing. Cook until the sauce coats a spoon. Add cucumbers and cauliflower and simmer 15 minutes, then add the onions. At this point you can add a “gob” of butter (this is optional) Pack hot pickles and liquid into jars leaving a 1/4 inch head space. Process 10 minutes in a boiling water canner (for sea level) 20 minutes in Utah (this is the method I used in 2014)

(try this method next year) Variation :While the dressing is boiling mix the flour and spices into the 2 cups water Mix until smooth and creamy, no lumps. Remove the spice bag from the dressing and add cucumbers and cauliflower to the dressing. Simmer for 15 minutes. (doing this gives the pickles a chance to soak up the sugar and vinegar flavor instead of tasting so salty) Pour off most of the dressing into another pot and bring to a boil then add the flour and spice mixture. Cook until the sauce is thick and coats a spoon. Return sauce back to the cucumbers and cauliflower and simmer another 5 minutes. Add the onions. At this point you can add a “gob” of butter (this is optional) Pack hot pickles and liquid into jars leaving a 1/4 inch head space. Process 10 minutes in a boiling water canner (for sea level) 20 minutes in Utah

 Both instructions are a compilation of Grandmother's and the Ball canning book and my own interpretation .