KOOLAID DRINKS

• 3 Envelopes Unsweetened StrawberryKoolaid
•  3 Cups Sugar
•  6 Quarts Cold Water
•  1 Can (12oz) Frozen Orange Juice Concentrate, thawed
• 1 Liter Ginger Ale, chilled
• 1 Quart Raspberry or Orange Sherbet

 in a large pitcher prepare the Koolaid with the sugar and water according to package directions. stir in orange juice concentrate. just before serving, add ginger ale. serve in chilled tall glasses. add a scoop of sherbet to each of the glasses.

BROWN GRAVY POT POAST

Ingredients:

• 1BEEF ROAST
• POTATOES
• CARROTS
• ONIONS
• BEEF GRAVY (10) oz JAR OR CAN

Directions:

Place roast in bottom of slow cooker. Peel and cut up carrots and potatoes, place on top of Roast. Pour gravy over all and cover. Cook on low 7-8 hours or on high for 3-4 hours. Try not to open the lid because it takes about twenty minutes to recover the heat if you do! Note: It doesn’t matter how many potatoes or carrots you use, long as it all fits in your crock pot. If you have a big roast  and a lot of Veggies. Then use 2 jars of gravy.

SANDY C. BACON AND BROWN SUGAR TENDERLOIN

Ingredients:

• 1 PACK TENDERLOIN, sliced
• 1PACK BACON
• 2 CUPS APPLE JUICE
• 1 CUP BROWN SUGAR

Directions:
Spray a 9 x 12 pan. Wash Tenderloin, pat dry. Lay the tenderloin in the pan and put a strip of bacon on each piece. Put in the oven on 350. When the bacon starts to fry put the apple juice, brown sugar mixture on it and bake until done. Mix the brown sugar and apple juice together until you get a thick like mixture it may take more apple juice then called for and stir it up good then pour over the tenderloins or put some on each piece. Doneness will vary with every how thick the tenderloin pieces are.

SANDYS C. CHICKEN CABBAGE SOUP

• 1 HEAD CABBAGE
• 3 Or More, CARROTS, Sliced
• 3 or more BONELESS CHICKEN BREASTS
• 1STICK BUTTER
• SALT and PEPPER

In a kettle with water over top chicken breasts cook until done. Take out of water and save broth. Set aside. Pull the chicken apart into pieces. Cut cabbage in small pieces like for stir fry Slice the carrots.Add the carrots and cabbage to the chicken broth. Add the stick of butter When almost done add the chicken back in, stir and let finish cooking. Add salt and pepper. Stir again. I like to add a can of chicken broth to this or some chicken bouillon for a little more flavor but watch when you add the salt. Eat with town house crackers or regular crackers.

POTATO AND LETTUCE SALAD

• 12 Oz. Cooked Sliced Potatoes
• 2 Medium Beets, diced
• 1Head Of Lettuce, cut into thin strips
• 3 Egg yolks
• 1 Tablespoon Capers, washed and drained good
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Yellow Mustard
• 3 Tablespoons Oil
• 1to2  Teaspoons Vinager
• 1/4 Cup Heavy Cream
• 1 Tablespoon Caper Liquid

Blend the beets, lettuce and potatoes in a medium bowl. Then in another bowl blend the egg yolk, mustard and sugar and then add the caper oil and blend it. Last add the cream and blend again and then pour  all this over the salad and blend it good. Keep ref.

Bell County Bus Garage Rolls

These are amazing yeast rolls that are made at the annual bell county bus garage christmas party. It is a sought after recipe that not many can get. I guarntee you will love these and make more the next day. 

Ingredients:

• 2 cups milk
• 1 teaspoon salt
• 2 packs yeast
• 1 tsp sugar
• 1 1/2 sticks butter
• 1/2 cup sugar
• 1/2 cup Cisco shortening
• 1/2 cup warm water
• Around 4 to 6 cups flour (UNBLEACHED White Lilly Bread Flour)

Directions:

Put the 1/2 cup of sugar, Cisco,and salt in a large bowl. Scald the milk and pour it over the sugar, Cisco and salt mixture. Stir until blended. Let cool to lukewarm. 

Meanwhile put 1/2 cup warm water in a large glass. Add 1 tsp., sugar and 2 packs of  yeast. Let the yeast rise.  Melt the butter to use later. When the mixture in the bowl is luke warm and the yeast has risen mix them together. Add flour until the dough is a little stiff. 

Then knead the dough in  pile of flour until enough flour is mixed in to make it stiff enough to roll. Knead it about 6 more times. 

Roll the dough out to 1/2 inch thickness. Cut the dough in circles with. Cutter or rimmed glass. Dip each circle in butter and stretch and then fold over for Parker house style. 

Place on pan or rimmed cookie sheet and let rise until double in size. Bake at 400 degrees until  golden brown.

Additional tips for this recipe:
The water is the right temp. If you put your finger in it and it is warm to the touch, the milk needs to be the same way.  Make sure you use UNBLEACHED WHITE LILY BREAD FLOUR for these.

Stefen's Fish Tacos

My son gave me this recipe which he got in one of the countries in the Corbin.

Ingredients:

• 2 Lbs. White Sea Bass or Tilapia Fish
• 1/2 Stick Butter or Blue Bonnet Marg.
• 3 Tablespoons Minced Garlic, fresh or in the jar
• 1 Cup or more of White Wine or White Cooking Wine
• 1 Pack Soft Flour Tortillas

Directions:

Marinade the fish over night in the ref. in the cooking wine. May take more than a cup to do this. Cut fish up in bite size pieces or in half ever how you want to eat it. Put the butter in a skillet, may take less than half a stick. Add the minced garlic and let cook for a few minutes but do not let the garlic get scorched. Next add the fish and let cook on each side around three minutes or more per side.

Can cook these in half and then cut into pieces to fit the taco. When the fish is done take out of skillet and add some more butter and garlic and let cook for a few minutes. When making the fish taco add the last garlic and butter to them as a sauce. This makes the fish buttery. Just drizzle the mixture over top of the fish taco.

You can add whatever topping you like to these like lettuce and tomato, etc. You can warm the tortillas uo in the microwave to get them warm. You can also serve this with guacamole. You can use any type of white fish with these.

These are very good.