Carrot pudding, canned

1 cup grated carrots
1 cup grated potatoes
1 cup raisins
1 cup sugar
1 1/2 cups flour
1/2 cup shortening
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/3 tsp cloves

Mix ingredients thoroughly. Put in bottles. Fill half full. Seal. Pressure cook for 45 minutes.

optional: add 1 cup dates, 1 cup nuts

Serve with lemon, carmel, or rum sauce. Grandma Young used lemon sauce.

Fluffy Tapioca pudding

This recipe came from Lorraine's mother, Mary Young.

1 quart milk
1/4 cup quick cooking tapioca
1/2 cup sugar
1/4 tsp salt
3 slightly beaten egg yolks
1 1/2 tsp vanilla
3 stiffly beaten egg whites

Combine milk, tapioca, sugar, and salt. Let stand 5 minutes. Add egg yolks. Bring to boiling, stirring constantly. Remove from heat (mixture will be thin.) Add vanilla. Put 1/3 of beaten egg whites in a large bowl. Slowly stire in tapioca mixture. Fold in remaining egg whites, leaving little pillows of egg white. Chill.  Pile into sherbets. Garnish with tart jelly.

Mystery Pecan Pie

1 9" unbaked pie shell
8oz package cream cheese, softened
1/3 cup sugar
1/4 tsp salt
1 tsp vanilla
1 egg
1 1/4 cup chopped pecans

Topping:
1/4 cup sugar
1 cup light corn syrup
3 eggs
1 tsp vanilla

In a small bowl combine cream chesse, sugar, salt, vanilla, and egg. Blend until smooth. Spread in bottom of unbaked pastry shell. Sprinkle with pecans. In a small bowl combine topping ingredients. Blend well. Pour over pecans. Bake 35-40 minutes, or until center is firm to the touch. Cool before serving.

Chiligetti

1 pound lean ground beef
3/cup chopped onion
1 garlic clove, minced
3 cups grated cheddar cheese
2.5 cups diced tomatoes
1 cup sour cream
1 8oz package, spaghetti noodles, cooked
4 cups chili con carne
1/4 cup Parmesan cheese

brown ground beef and onion in butter. Drain off fat. Add tomatoes and chili. Simmer 45 minutes. Meanwhile, cook spaghetti and drain. Add cheddar cheese and sour cream to meat mixture. Add spaghetti noodles and mix well. Top with parmesan cheese. Bake 45 minutes at 350 degrees. Serve with rolls or french bread.

Jason's mom fixes this for Halloween every year.

Lorraine's Chili Sauce

1 peck tomatoes (12-14 pounds), peeled and cored
1 pound of celery (about 2 bunches), chopped (~4 cups total)
1 quart small onions, ground (about 2.5 cups)
3 green peppers ground (about 2.5 cups)
6 cinnamon sticks
1 1/2 tsp ground cloves
1 Tbsp dry mustard
2 pounds brown sugar
1 quart cider vinegar
1/4 cup salt

Scald tomatoes, peel, core and slice in chunks, into a large kettle. Cook 15 minutes. Drain off half (about six cups) of the juice (do NOT skip this step). Use the reserved juice for drinking or cooking. Add celery, onion, and green pepper. Simmer about 1.5 hours. Tie cinnamon in cloth; add with remaining ingredients and 1/4 cup salt.

Continue cooking for 1.5 hours. Remove cinnamon. Fill hot pint jars to within 1/2 inch of top. Adjust lids. Process in boiling bath for 5 minutes (Start timing when water returns to a boil).

Yield: 9 pints

Crazy Crunch

2 quarts popcorn
1 1/2 cups pecans
2/3 cup almonds
1 1/3 cups sugar
1 cup butter
1 tsp vanilla
1/2 Cup corn syrup

Cook sugar, butter, vanilla, and syrup to hard crack stage (310 degrees), stirring constantly. Pour cooked syrup over popcorn and nuts. Spread out on a cookie sheet to cool. Break in pieces.

Lorraine's Pasta Salad

For the dressing, mix:

1 1/4 cup sugar
1 1/4 cup salad oil
1 1/4 cup vinegar
1/2 tsp celery seed
1 tsp onion salt
1 1/2 tsp salt
3/4 tsp pepper
1 tsp seasoning salt
2 tsp dry mustard
1 Tbsp dried parsley
1 tsp garlic powder

Toss the dressing with:

1 pound pasta noodles, cooked
1 large red onion, chopped
1 medium bunch broccoli, chopped
1 medium bunch cauliflower, chopped
2 green peppers, chopped
2 red peppers, chopped
1 can black olives

Refrigerate for 2-12 hours before serving

Hard, Filled, Cheese Rolls

These are a family tradition in my new husband's family. Gene (his step-dad) brought the recipe into the family, and they are served with holiday meals. These are unique and really good!

2 pounds Kraft American cheese, no substitutions
6 hard boiled eggs
12 green onions, sliced
2 cans chopped olives
2-3 garlic cloves
4 hot yellow peppers, seeded, and finely chopped (canned)

Chop all of the ingredients very fine, mix.  Then add:

2 cans tomato sauce
1 Cup vegetable oil
1 tsp salt

Using 2 dozen hard rolls (hard, crispy rolls, like for soup bowls):

cut each roll from side to side, scoop out the center of each roll. Fill with cheese filling. Wrap individually in aluminum foil. Heat on cookie sheet for about 30 minutes, at 375 degrees.

Alverta Schmitt's Famous Rolls

Basic Recipe:
1.5 Cups milk
1/2 Cup margarine
1 Tbsp Yeast
1 Tbsp salt
2 Cups warm water
1 Tbsp sugar
1 egg
about 9 cups flour

Scald milk with margarine, let cool. Dissolve yeast in 2 cups water; add 1 tbsp sugar after yeast is soft. Mix together with remaining sugar, butter, egg and salt. Add scalded milk (cooled) to yeast. Add enough flour to make dough stiff enough to handle well. After adding flour, while kneading, put butter in a bowl to use to keep fingers from sticking, and to avoid having to add more flour to the rolls. Let rise twice, then shape rolls and allow to raise again.

Roll out to 1/4" thickness, cut about 2.5" diameter, brush with melted butter. Let rise.

Cinnamon Rolls
Add to the basic recipe the following:
1 Cup sugar
1/4 tsp lemon extract
grated rind of lemon
raisins

Spread with butter, brown sugar, and cinnamon.

Doughnuts
To the basic recipe add the following:
2 eggs
1 Cup sugar
1/4 cup of butter
nutmeg
lemon flavoring

Buns
To the basic recipe add the following:
1 Cup sugar
currants
grated orange peel
lemon rind
nutmeg
lemon flavoring
ground mix peel (I'm not exactly sure what this is, just saying)