EASY CHEESE STICKS

12 Pieces String Cheese
12 Egg Roll Wrappers
Oil for deep-frying
Marinara or spaghetti sauce for dipping

Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use). Fold bottom corner over cheese. Roll up halfway; fold sides toward center over cheese. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and cheese.
In an electric skillet, heat 1/2 in. of oil to 375°.
Fry sticks, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with marinara sauce.

PAMESAN ROASTED RED POTATOES

3-4 Medium Red Potatoes, cut into small wedges
3 Tablespoons Olive Oil
1/4 Cup Parmesan Cheese, fresh or shaker
1 1/2 Teaspoons Garlic Salt
1 Teaspoon Paprika
Sea Salt to taste

Preheat the oven to 425 F. Wash and dry the potatoes then cut each potato in half length wise, then cut each half into 4 or 5 wedges, then cut those wedges in half. In a small bowl, combine the parmesan, garlic salt, and paprika and set aside. Next, toss the potatoes and oil together in a mixing bowl then add the bowl of cheese and seasonings and stir to coat. Arrange on a cookie sheet  in a single layer.
Bake for about 25 minutes then remove from oven and turn over all the potatoes . Put them back in the oven for another 10 or 15 minutes until they’re crispy.

LOU'S TURKEY BROTH LETTUCE SALAD

One of my friends gave me this recipe she ate over the Thanksgiving holiday. She said it is so good you just can't quit eating it.

2 Turkey legs, cooked and deboned
1 Head Lettuce, shredded
1 Large Onion, chopped
Turkey Broth
Mayonniase
Salt and Pepper

In a small bowl take equal parts of mayo and turkey broth and stir up together and then sit aside. Take the turkey legs and pull all the meat off of them. In a bowl take and cut up  the lettuce and then add the chopped onion. Put the turkey in the lettuce mixture. Add salt and pepper. Now take the mayo and turkey broth mixture and pour over the lettuce mixture and toss.

OLD TIME RAISIN CAKE

1 1/2 Cups Pecans or Walnuts, chopped
11/4 Cups Sugar
2 Sticks Butter, softened
1 Cup Sweet milk, warm
3 Cups Flour
2 Teaspoons Vanilla Flavoring
2 Cups Sugar
4 Large Eggs
3 Teaspoons Baking Powder
1 Large or 1 Bag Coconut
1 Box Seedless Dark Raisins
2 1/2 Cups Condensed Milk
1/2 Stick Butter

Beat butter and sugar until fluffy. Add eggs and beat well. Add 1/2 cup flour, beat, then add some milk, starting with flour and ending with flour. Add vanilla flavoring. Add nuts and raisins.Beat well. Bake in 3 sprayed cake pans  at 325 degrees for 20 minutes.

Filling:
1 large fresh coconut, grated or 1 Bag
1 1/4 cups sugar
1 cup whole pecans
1 box seedless dark raisins
2 1/2 cups Pet canned milk
1/2 stick butter

Put all ingredients, including milk, in medium pot and cook on medium or low heat, stirring constantly.  Cook 10 minutes. Let it get completely cold. Put between each layer and on top and sides of cakes.

BUBAT FOR TURKEY

Bubat is used sometimes instead of dressing when fixing turkey. It can be fixed in a pan or put in the cavity of the turkey instead of dressing. if putting in the cavity line it with double cheesecloth.


1 Cup Flour
1 Cup Raisins
Pinch Salt
2 Tablespoons Sugar
2 Tablespoons Baking Powder
2 Eggs
1/2 Cup Milk
2 Tablespoons Melted Butter

Sift dry ingredients and add raisins. Add beaten eggs, milk and melted butter. Mix. Bake in pan on 350 for 30 minutes. Slice, cover with gravy and serve with turkey.

POP CORN SALAD

3/4 Cup Mayonnaise
1 Cup Diced Celery
11/4 Cups Cheddar Cheese, shredded and divided
1(8)oz. Can Sliced Water Chestnuts, drained
3/4 Cup Crumbled Cooked Bacon, divided
1/4 Cup Shredded Carrots
2 Tablespoons Minced Chives
6 Cups Popcorn, popped
Lettuce Leaves

In a large bowl, combine mayonnaise, celery, water chestnuts,1/2 cup bacon, carrots and chives. Mix well. Then add the popcorn. Stir to coat Spoon into the lettuce leaves and top with remaining cheese and bacon. Serve immediately.

OLE TIME SAUSAGE DUMPLINGS

11/4 Cups Cracker Crumbs
1/2 Cup Flour
11/2 Cup Sausage
2 Tablespoons Butter or Marg.
1 Can Stewed or Crushed Tomatoes
2 Tablespoons Grated Parmesan Cheese
2 Eggs
Salt and Pepper
Milk

Mix the cracker crumbs, the flour and sausage and the parmesan cheese together. Then add the eggs, salt and pepper. Next add enough milk to make a stiff batter. Drop in boiling salted water. Cook until sausage is done. Drain. Take a can of tomatoes and add two tablespoons butter to them. Put in kettle and let simmer. Put the dumplings in sauce and let simmer  a little more.