SWEET POTATO FRYS

2 Medium Sweet Potatoes, peeled
2 Tablespoons Olive Oil
2 Tablespoons Brown Sugar
Kosher Salt around 1/2 Teaspoon
Black Pepper around 1/4 Teaspoon
Cinnamon around 1/2 to 1 Teaspoon

Peel the sweet potatoes then cut in half then cut in half again or make wedges or speers out of them. Place on a baking sheet and drizzle the olive oil over them. Put on a cookie sheet in a single layer. Mix the salt, brown sugar, pepper and cinnamon. Sprinkle the mixture onto your potatoes. Bake for 16 minutes and then turn and bake on the other side. Can sprinkle with a little more salt. Serve hot.

COLD SPAGETTI SALAD

1Box of Thin Spagetti Noodles, cooked and drained
2-4 Tomatoes, every how many you like in this dish
1 Jar or small can Blace Olives, diced into fine pieces
1/2 to 1 Onion, diced fine
1/2 Cucumber, chopped and deseeded
1/2 Bottle Italian Dressing, not the red kind
Pepperonis

In this salad you can about add what you like. Some likes pepperonis, some don't. I like to add the onion when I am about ready to serve it. To me it can sometimes make it taste bitter. Mix all the ings. up in a bowl. Pour the dressing on top and mix again. Ref. overnight for the flavors to blend. Keep ref.

RITZ PINEAPPLE CASSEROLE

2 (20)oz. Can Pineapple Chunks, reserve the juice
1 Cup Sugar
3 Tablespoons Flour
2 Cups Cheddar Cheese, grated
1 Roll Ritz Crackers, crushed
1 Stick Melted Butter


Butter a 2 quart casserole dish. Preheat oven to 350. Mix 4 tablespoons of the pineapple juice, sugar, flour and butter together. Add the pineapple chunks and cheese and mix well. Pour this into the casserole dish and bake for 20 minutes. Reduce the heat to 300 and put the ritz crackers all over the top and bake for 20 more minutes. Don't let the ritz crackers burn. They are very easy to do this.

NO-BAKE ORANGE CANDY

1/2 Cup butter
1 Box Vanilla Wafers(crushed fine)
1 Box Of Powdered Sugar
1 (6)oz. Can Frozen Orange Juice, thawed
1 Bag of Coconut

Melt the butter. In a bowl put in the powdered sugar. Add the melted butter. Next add the crushed vanilla wafers. Put them in a food processer to cruch them or put in a ziplock bag and take a hammer to them. They have to be fine. Add the orange juice and stir. Then take and roll them into 1 inch balls about 1 teaspoon to each one. If the mixture is to warm put in ref. to let get cool enough to roll. Then roll them in coconut or crushed pecans. Put them in a plate and ref. them.

RANCH FRIED CHICKEN

Chicken the way to every preachers heart. Why is it that every preacher loves fried chicken on Sunday. That is what my mom fixed on Sundays for my dad who was a preacher for 65 years. That sure was a lot of chicken. There are all kinds of coating you can use for chicken. If you like it sweet add a little powdered sugar to the flour. If you like it hot add some cajun seasoning or some hot sauce to it before you put it in the flour.

2 Chicken Breasts, Cut into Tenders or Chicken Tenders
Buttermilk
1 Pack of Dry Ranch Dip Mix
Peanut Oil

Wash the chicken. Put in a bowl and pour buttermilk over it almost up to the top. Let this soak for overnight. It makes it juicy and tender. Then put the ranch dip mix in some flour and stir it up. Take a chicken tender out of the buttermilk and coat it in the flour mixture. Have the skillet a little warm and put in it. Do the rest and fry until done on medium low. Watch or they will burn. Peanut oil will not let chicken scorch like regular oil.

ORANGE SALAD

1 (9) oz. Bowl Of Cool Whip
2 Small Boxes or 1 Large Box of Orange Jello
1 Container of Cottage Cheese
1 Can Crushed Pineapple
1 Can Mandarin Oranges

Put the cottage cheese in a colander and rinse and drain it. Put the cottage cheese in a bowl and put the cook whip in with it. Mix together. Mix in the dry orange jello powder. Drain the crushed pineapple. Can put it in the colander also. Shake it to get juice all out then put into the salad. Drain the mandarin oranges and cut into 3 or 4 pieces. Mix this all up again. Ref. Keep ref. overnight or at least 4 hours. Do not overmix or it will be runny.

KY. HOT DOG CHILI

Around in our area we have small stores that sells hot dogs and believe me they are so good. If you like to make your chili then this recipe is the one to make.  Nothing beats a hot dog with Merita buns, steamed. How do you do this. We boil our hot dogs on the stove. So when the hot dogs are boiling don't put to much water in them, when they are about done take your colandar or large strainer both are the same lol and put on top of the kettle let it go down in the top as much as it can but not in the water as it will make them soggy. Put the buns in and put a plate on top of it. Watch tho when taking them out and don't get burned as the steam is hot, or just take the wire tap off of the bun pack and put in the mirowave and let get warm. Me tho I love the steamed buns that is what brings out the flavor in them.

3 Lbs. Ground Beef or Chuck
8 Tablespoons Mexene Chili Powder, only use this kind
1 Teaspoon Salt or more to your taste
1 Tablespoon Pepper or more to your taste

In a large kettle put enough water to cover the top of your ground beef or chuck if about half kettle full. Take and break up the beef and drop into the water. Use your hands to do this it will make like a raw beef gravey. Make sure the beef is in tiny pieces. Next wash the raw beef off of your hands before handling anything else. When done add the seasonings. Bring to a boil and let cook for around a 1 hour. Watch and don't let the water run dry. Take a ladle or large spoon and take off the grease except for a little bit. Spoon over your hot dog.Don't get a lot of the juice out tho as it will make the chili to runny. The juice is what makes the flavor. Garnish with onions. I don't like ketchup and pickle relish on top of this hot dog. They are so good and this recipe has been around for years and years. I ate these when I was in high school at a small store who used this type of recipe for their hot dogs in Harlan, Ky.