SUPER DUPPER BURGER SAUCE

3/4 Cup Kraft Mayo
3 Tablespoons Sweet Pickle Relish
3 Tablespoons Ketchup
1 Tablespoon Sugar
1 Tablespoon Dried Onion Flakes

In a small bowl blend all the ings. together and let set 1 hour before using on burgers. Keep ref.

BASTING AND DIPPING SAUCE

This sacue is good for dipping on almost any thing. You can use it to baste ham steaks with under the broiler. Baste them with the sauce ever few minutes. Be sure and get some out in a bowl to do this with and do not use it as a dipping sauce if it has touched the ham.

1/2 Cup Prepared Mustard
1/2 Cup Honey
1/4 Cup Light Corn Syrup
1/4 Cup Mayo or Miracle Whip
1 Tablespoon Dried Onion Flakes

In a bowl mix all the ings. together. Let set 10 minutes before using. Keep ref.

BRATS BAKE

4 Cups Potatoes, leave skin on and diced
1 Large Onion, diced
1/2 Green Pepper, finely diced
1 Pack Brats(5) or Beef Hot Dogs
2 Tablespoons Olive Oil
2 Tablespoons Butter
3 Tablespoons Flour
1 Cup Milk
1/2 BBQ Sauce
1/2 Teaspoon Salt
1 Cup Cheddar Cheese
Bring about 4 Cups Potatoes, skin on and diced, to a boil. Cook for 5 to 8 minutes, until just fork-tender. Drain well. Set aside. In a large skillet, add the butter and olive oil. Saute for 5 minutes the onion, green pepper and sliced brats or beef hot dogs. Stir in one spoonful at a time of the flour. Then add the milk slowly. Then add the bbq sauce and salt. Bring to a boil and stir until thickened. Stir in the cheese and potatoes. Pour into a glass baking dish and bake at 350 for 30 minutes or until bubbly.

EASY WAY TO MINCE GARLIC

I love garlic in about every type of dish I fix but I hate to try to cut it up where all the pieces are the same. I have found the best way to mince garlic is to get a small grater like you would use to grate cheese and mince it this way. Spray it first with a light coat of cooking spray so it will not stick to it.

ZUCCHINI BREAD

2 1/4 Cups Flour
2 Teaspoons Cinnamon

1/8 Teaspoon Ground Cloves
1/2 Teaspoon Salt
11/2 Teaspoon Baking Soda
1/2 Cup Oil
1 Cup Granulated Sugar
1/2 Cup Brown Sugar
3 Eggs
2 Teaspoons Vanilla
1/2 Cup Sour Cream
3 Cups Zucchini, grated
1 Cup Walnuts, Toasted

Preheat oven to 350. Spray and flour two loaf pans. Set aside. Combine flour, salt and baking powder, cinn. and cloves. Set aside. Beat eggs, oil, vanilla and sugars for around 1 minute. Add the sour cream.  Add nuts. Beat to combine. Next add the zucchini. Add the dry ings. Pour into loaf pans and bake for around 40 minutes or until a knife comes out clean. Let the cakes rest 10 minutes before removing from the pan as they wil come out in pieces.

SISTER SEARGENT'S PICKLED CORN

1 Doz. Yellow Corn(boiled and cut off cob)
3 Tablespoons Of White Vinegar
2 Tablespoons Of Pickling Salt

Cut off boiled corn. Have the jars hot. Have the lids and rings hot. Put the warm corn in the jars and put about 3 tablespoons of the water in a cup and mix the vinegar and salt in it and stir until salt is dissolved then take and pour over top of the corn.  Add more boiling water over the corn. Put the water up to top of neck. Take a butter knife and punch down thu the corn so you can add more water to it. This will give more juice like kraut.Put caps and rings on and seal tight. Turn upside down and let seal.  Store in a dark place like you do kraut. When fixing take out of the jar and rinse. Put some oil in a skillet and add corn and fry. Very good.

SISTER SERGENT'S COLE SLAW

1Head of Cabbage
Carrots
Mayo
Sugar
Salt
Pepper
Sweet Pickle Juice

Chop the cabbage and grate the carrots. In another bowl mix the  kraft mayo and sugar salt and pepper. Then pour in some sweet pickle juice and mix.  Add the cabbage and carrots. Let chill and serve.