CHRISP OVEN POTATO WEDGES

3 Potatoes, peeled and cut into even wedges
5 Tablespoons Veg, Canola Oil, divided
3/4 Teaspoon Kosher Salt or a little more
1/4 Teaspoon Fresh Ground Black Pepper

Preheat the oven to 450. Place the potato wedges in a large bowl and cover with hot water. Soak for 10-20 minutes. Put 4 tablespoons of the oil on a baking sheet. Take a pastry brush or paper towel and oil all of the sheet and also the sides. Set aside. Next drain the potatoes and spread out on paper towels and dry. Dry the bowl and return the potatoes to it and put the remaining spoonful of oil on them. Arrange the potatoes on a single layer and cover with foil and bake for 5 minutes. Uncover and continue to cook for another 15 minutes. Rotate the cookie sheet  Flip the potatoes with a pair of tongs and put back in a single layer and continue to cook for 10 more minutes or until golden brown. When done put on a paper towel layered plate to absorb some of the oil. Sprinkle with some more salt and pepper if needed.

HOW TO COOK JASMINE RICE

Use Long Grain Or Jasmine Rice

The Smaller The Grains Are The More Likely It Will Turn To A Kettle Of Mush. Long Grain Gives More Room For Absorption.
Use 11/2 Cups Of Water For Every Cup Of Rice
For Every One Cup Of Rice:
Use 11/2 Tablespoons Of Butter Or Marg. melted
11/2 Teaspoons Of Salt
1 Teaspoon Cumin

Always rise your rice good. Coat your rice in butter before cooking it. Pour the butter over the rice and gently stir until it is distributed. This helps if from sticking to the bottom of your kettle. Cook the rice first before you let it absorb. Add the water and spices and bring to a medium heat and let boil. Cover and let cook for only 12 minutes. Stir ever now and then to make sure it is not sticking to the bottom of the kettle. Recover after stirring. When the 12 minutes is up remove from the heat and keep covered. Let it set for 30 minutes covered and don't uncover. After 30 minutes uncover, fluff and eat.

SWEET POTATO BISCUITS

2-1/2 Cups Self-Rising Flour
5 Heaping Tablespoons SUgar
11/2 Cups Mashed Cooked Sweet Potatoes about 4 Medium
1 Stick Margarine, softened
3 Tablespoons Milk


Preheat oven to  350.
In a large bowl mix the sweet potatoes and butter. Then add the flour to this to make a soft dough. Add the milk a little at a time. Take a tablespoon and put a spoon full  or use a ice cream scoop of mixture on a sprayed cookie sheet. Bake for 10-12 minutes until light brown on top. Watch as these burn easy on the bottom. Use the second shelf if you have three shelfs in your oven.

PEPPER STEAK AND RICE

3 Cups Hot Rice
1 Lb. Beef Round Steak, Cut into 1/2 Inch Thick

1 Tablespoon Paprika
2 Tablespoons Butter
2 Cloves Garlic, crushed
1 1/2 Cups Beef Broth
1 Cup Slice Green Onion with Tops or a regular Onion
2 Green Peppers, Cut into Strips
2 Tablespoon Cornstarch
1/4 Cup Each of Water and Soy Sauce
2 Large Fresh Tomatoes, Cut into 8 pieces
Put the rice on and let start cooking. Pound the steaks out into a 1/4 inch thickness. Cut into 1/4 inch wide strips. Then sprinkle the steaks with the paprika and let sit until  you mix the other ings. In a skillet brown the beef  in butter. Add the garlic and broth. Cover and simmer for 30 minutes. Then stir in the peppers and onions. Cover and cook 5 more minutes. Blend the cornstarch, water and soy sauce. Stir into meat mixture. Cook stirring until clear and thick around 2 minutes then add the tomatoes. Stir gently. Take off and serve over the rice.

CHICKEN FRIED STEAKS

1Pack Country Gravy Mix
1 Cup Flour
11/2 Teaspoons Salt
1Teaspoon Black Pepper
1/2 Teaspoon Paprika
1/4 Teaspoon Onion Powder
1/4 Teaspoon Garlic Powder
1 Large Egg
1/4 Cup Milk
1/4 Cup Olive Oil
4 Large Cubed Steaks

In a small bowl combine the salt, pepper, paprika, onion and garlic powder. Mix well. In another bowl mix the eggs and milk.  In a skillet heat your oil but watch and don't let get to hot. Coat the steaks in the flour mixture then in the egg mixture and then again back in the flour mixture. Let fry for 2-3 minutes on each side or until the way you like them. If cooked to long they will get tough.
Take out of skillet and put on a plate. Make up the gravy and put in the skillet to thicken then put the steaks back in, cover and cook a few minutes more so the gravy can also season the steaks.

STRAWBERRY NUT CAKE

1 Box Dunchan Hines Strawberry or Yellow Cake Mix
1 Cup Frozen Strawberries
1 Cup Coconut
1 Cup Crisco Oil
1 Small Box of Strawberry Jello
1 Cup Pecans, chopped
4 eggs
1/2 Cup Milk


Mix ings. together and bake at 350 for 30 minutes. Use 4 round cake pans. Frost with Dream Whip or the homemade frosting.

Frosting:
1 Box or 1lb. Powdered Sugr
1 Stick Butter
1/2 Cup Pecans, chopped
1/2 Cup Strawberries
1/2 Cup Coconut
Mix well and spread on cake or use as a filling between each layer. If using as a filling then use the dream whip as a frosting. You can also add some softened cream cheese to the frosting recipe.

FRUIT PIES

1Large Cool Whip
1/2 Pint Sour Cream
1 Samll Can Sweetened Condensed Milk
1/4 Cup Lemon Juice
1 Small Can Mandarin Oranges
1 Small Can of Pineapple Tidbits or chunks
1 Sall Jar Maraschino Cherries, chopped
2 Graham Cracker Pie Crusts (8)inch
1 Bag Shredded Coconut

Drain fruit and chop. MIx first 4 ings. Add chopped fruit and mix well. Fill the graham cracker crusts. Ref. 3-4 hours. Top with coconut.