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"Code 8" Crazy
Beans
1 pound Bob Evans or
Jimmy Dean spicy sausage
1 small onion, chopped
1 (31-ounce) can baked beans
1 (14-ounce) can lima beans, drained
1 (14-ounce) can cut green beans, drained
1 (14-ounce) can cut waxed beans, drained
1 (10-ounce) can tomato soup
1 (6-ounce) can tomato paste
1 cup brown sugar
Brown sausage with onion in skillet. Place in (3-quart)
casserole dish, add remaining ingredients; mix well. Bake in 375^ oven for 1 hour.
Note: You may cook in slow cooker for 4 hours on HIGH.
May substitute ground beef for sausage.
Contributed
by Favorite Recipes from the Delaware Police Department
Best of the Best from Ohio Cookbook (All-New Edition)
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Texas Brisket
Best brisket I've ever eaten.
I didn't use a knife, it was so tender.
1 brisket, 4 or 5 pounds
2 teaspoons meat tenderizer
1 bottle (4 ounces) liquid smoke
1 teaspoon celery salt
1 teaspoon paprika
1/4 teaspoon nutmeg
1/2 teaspoon
garlic powder
1 teaspoon onion salt
1 tablespoon brown sugar
Sprinkle brisket with meat tenderizer, cover
with liquid smoke. Refrigerate overnight, covered with foil. Next day, sprinkle brisket with mixture of remaining
ingredients. Cover tightly with foil, and bake 2 hours and 300 degrees. Loosen foil; bake 5 hours more at 200
degrees. Remove meat from pan; set aside before slicing. Strain any grease from pan juices (or chill in deep freezer
for easy removal). Slice brisket very thin across grain, serve with hot degreased liquid or barbecue sauce of your choice.
Serves 5 or 6.
Contributed by Cook
'em Horns
Best of the Best from Texas Cookbook
Buy Used--Best of the Best from the Texas Cookbook (Slightly Damaged) for only $5.00.
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Southern Fresh Fruit Tea
5
family-size tea bags
11⁄2 quarts water
1 (46-ounce)
can pineapple juice
1 (6-ounce) can frozen orange juice
1
(6-ounce) can frozen lemonade concentrate
Sweetener of choice to taste
Peel lemons and oranges; carefully remove and discard the pith, reserving the rinds.
Squeeze juice from lemons to measure 11⁄2 cups juice; squeeze oranges to measure 2 cups juice. Set juice aside.
Bring water and sugar to a boil in large saucepan, stirring often;
boil 1 minute. Pour over tea bags and rinds; cover and steep for 20 minutes. Discard tea bags and rinds, squeezing
tea bags gently to remove all liquid. Be careful not to break the tea bags. Stir in juices and pineapple.
Cover and chill at least 2 hours. Serve over ice. Garnish with lemon and orange slices. Makes about 3 quarts.
Contributed by Tried & True Recipes from Covington, Georgia
Best of the Best from Georgia Cookbook (All-New Edition)
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Rainbow Cole Slaw
2 cups shredded green cabbage
1 cup shredded red cabbage
1 carrot, grated
1/3 cup finely chopped onion
1/3 cup finely chopped green bell
pepper
1/4 cup finely chopped sweet red pepper
1 tablespoon chopped fresh parsley
1 cup diced red apple, unpeeled
1/2 cup sour cream
1/2 cup mayonnaise
2 teaspoons sugar
1 teaspoon cider vinegar
Salt and pepper to
taste
Combine all vegetables, parsley, and
apple. In a separate bowl, whip together remaining ingredients. Pour over vegetables, and mix gently. Cover
and refrigerate until chilled. Mix gently before serving..
Contributed
by Kentucky Kitchens Vol. 1
Best of the Best from Kentucky Cookbook (All-New Edition)
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Caramel-Apple Sundae Cheesecake
1/3 cup butter or margarine
1 cup
sugar, divided
4 eggs
1 1/4 cups flour
2 (8-ounce) packages cream cheese, softened
2 tablespoons flour
1/2 cup sour cream
1 cup apples, peeled and chopped
3/4 teaspoon cinnamon
1/2 cup caramel topping (for ice
cream)
1/4 cup chopped pecans
Combine butter and 1/3 cup sugar until light and fluffy. Blend in one
egg. Add 1 1/4 cups flour; mix well. Spread dough onto bottom and sides of 9-inch springform pan. Bake at
450° for 10 minutes.
Combine cream cheese,
1/3 cup sugar, and 2 tablespoons flour, mixing at medium speed until well blended. Add 3 eggs, one at a time, mixing
well after each addition. Blend in sour cream. Toss apples in remaining sugar and cinnamon. Stir topping
into cream cheese mixture. Pour over crust. Swirl 1/4 cup caramel topping into cream cheese mixture. Bake
at 350° for one hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top cheesecake
with remaining topping and pecans. Makes 10-12 servings.
Contributed by Centennial Cookbook
Best of the Best from Minnesota Cookbook
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Chips of Chocolate Peanut
Butter Cake
2 1/4 cups
flour
2 cups brown sugar
1 cup peanut butter
1/2 cup margarine
1 teaspoon baking powder
1/2 teaspoon
baking soda
1 cup milk
1 teaspoon vanilla
3 eggs
1 cup semi-sweet chocolate chips
In large
bowl, blend first 4 ingredients at low speed until crumbly. Reserve one cup. Add remaining ingredients (except
chocolate chips) to crumb mixture. Blend at low speed, then beat 3 minutes. Pour 2 1/2 cups batter into greased
Bundt pan. Sprinkle with chips and reserved crumb mixture. Spread remaining batter over this. Bake for 55-65
minutes at 350°. Cool completely.
GLAZE:
1/2 cup chocolate chips
1 tablespoon margarine
2 tablespoons milk
1/2 cup powdered sugar
Combine first 3 ingredients in saucepan and heat on low until melted. Beat in sugar.
Drizzle on cake.
Contributed by Country
Cupboard
Best of the Best from Wisconsin Cookbook
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