When boiling corn, add sugar to the water instead of salt. Salt will toughen the corn.

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Apple Butter
2 dozen medium Apples, quartered (about 6 pounds)
2 quarts Sweet cider (apple juice)
3 cups Sugar (granulated)
1 1/2 teaspoons Ground cinnamon
1/2 teaspoon Ground cloves

Cook apples in cider until tender. Press through a sieve or food mill; measure 3 quarts apple pulp. Cook pulp until thick enough to round up on a spoon. As pulp thickens, stir frequently to prevent sticking. Add sugar and spices. Cook slowly, stirring frequently, until thick about 1 hour.

If preserving the apple butter for future use, follow the instructions below:
Pour hot apple butter into hot jars, leaving 1/4″ head space. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. When cool, test for seal. Remove bands and store.

Yield: about 5 pints.

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ROLY-POLY SNACK BALLS

1/2 lb. Ground sausage
1 8-count pkg. Crescent rolls
1/2 cup Cheddar cheese, grated

Optional:
16 slices Bacon
Vegetable bits

In a skillet, brown sausage until thoroughly cooked. Drain and pat with a paper towel to get rid of any excess grease. (This step may be done the night before. Refrigerate cooked and drained sausage in a covered container.)

Remove crescent roll dough from package and spread each piece on a sheet of wax paper.

Place one spoonful of cooked sausage and one spoonful of grated cheese in the center of each piece of dough.

Roll dough into a ball and place on a cookie sheet. Bake according to package directions.

Optional – for an extra special breakfast, decorate the cooked breakfast balls with faces, using small pieces of vegetables or fruit. You might even try adding a bacon bow tie when you serve the breakfast balls. ; For each bow tie take two pieces of bacon, fold and twist together in the shape of a bow, and then cook in the microwave until very crisp.

Yield 8 balls

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Keep the pit in the remaining half (if you are not using all of it at once) or put the pit in your guacamole until serving time to keep it from turning brown.

For easy removal of the pit from the avocado, insert the long-sharp side of a large knife into the pit and twist the knife.

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To eliminate the “ouch” when removing adhesive tape from your child's skin, just saturate a piece of cotton with baby oil and rub over the tape. It will come right off without hurting the skin.

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Add salt after cooking. If salt is added during cooking, it slows down the cooking proceess.
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Acorn squash is wonderful when made with pineapple. I wanted to eliminate all the calories in the butter and brown sugar when eating squash.

I take a large acorn squash. Wash the outside, slice it in half (the long way makes it easier to set in the pan without spilling) and remove the seeds.

Open a can (15 1/2 oz. approx.) of crushed pineapple (in its own juice) and do not drain. Divide the pineapple and juice between the 2 squash halves and put on a baking pan or casserole dish. Bake it for about 1 hour (covered) at 350 degrees.

It is moist, saves basting, easy to clean the pan and nutritional. Your fruit and vegetable (food pyramid) are combined in one dish to serve. If you have leftovers, scoop out the squash and pineapple and mix together ( mash if desired). If needed, add some milk or cream to make it creamy. Serve it at another meal by reheating it in your oven and brown marshmallows on the top.

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2 cups All-purpose flour
2 packages Unsweetened Kool-Aid (any colors)
1/2 cup Table salt
3 cups Boiling water
3 Tablespoons Corn oil (any vegetable oil)

Place the salt, flour and Kool-Aid into a bowl, then add the oil and boiling water slowly while mixing well.

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1 cup Non-fat dry milk powder
1/2 cup Honey
1/2 cup Peanut butter
1/2 cup Granola-type cereal, crushed

Mix dry milk, honey and peanut butter together, chill.

Form into balls the size of marbles.

Roll in crushed cereal.

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Keep a clean powder puff in your flour container to easily dust your rollingpin or pastry board.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
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