Oatmeal pancake mix

4 cups oatmeal
2 cups flour
2 cups whole wheat flour
1 cup brown sugar
1 cup powdered milk
3 T baking powder
2 T cinnamon
5 tsp salt
1/2 tsp cream of tartar

Mix and store.

To serve pancakes:
2 eggs
1/3 cup oil
1 cup water
2 cups pancake mix

Apple pie filling

8 quarts apples = 20 apples peeled
1 cup cornstarch
4 1/2 cups sugar
1 1/2 T cinnamon
1/4 t nutmeg
1 t salt
10 cups water

Mix 1 cup cornstarch and 5 cups water stir until dissolved.  Add other ingredients and other 5 cups water, boil until thick.  Add 3T lemon juice and  boil for 25 minutes.
Put in jars and water bath for 35 minutes.
Makes 6 1/2 quarts.

Courtney's dinner rolls

4 cups scalded milk or 1 can evaporated milk w/ water
1 cup cold water
1 cup sugar
some flour
 Add 4 eggs beaten
1 1/2- 2 TB yeast
Mix until cake like.  Raise for 1/2 hour.

1 cup oil or 1 cup butter
1T salt
Add more flour until it becomes a soft dough.

Raise for 1/2 hour or double in size.

Melt 1 stick of butter in bowl.  Dip hands in butter and pinch off dough and make rolls.

For cinnamon rolls or sticky buns bake at 350 for 15 minutes.
For dinner rolls bake at 400 for 10 minutes.
4 across in pan.

Pickled beets

2-3 quarts of beets
2 cups sugar
2 cups water
2 cups vinegar
1 t powdered cloves
1 t allspice
1 T cinnamon

Simmer 10 minutes and water bath for 30 minutes.

Canning meat

Put raw meat into canning jars add 1/2 tsp salt to pint jars and 1 tsp to quart jars.   Leave 1" headspace, wipe jar rims and put hot lids on.
Put in jars in pressure canner and add 2 1/2 quarts hot water to canner.  Put lid on and turn on high.  When it starts to steam time for 10 minutes.  After 10 minutes put regulator on and start time when it reaches 13 lbs pressure.  Time for 75 minutes.  Let drop to 0 before opening.

The BEST chocolate chip cookies ever!

2 1/2 cups flour
1 tsp. baking soda
1 cup butter room temperature
1/4 cup sugar
3/4 cup brown sugar
1 tsp. vanilla
1 small box vanilla instant pudding
2 eggs
1 pkg. chocolate chips


Cream together butter, eggs, vanilla, sugars, and pudding.  Add remaining ingredients and mix.  Bake at 350 for 8-10 minutes.

Canning Carrots

Cut your carrots however you want.   Fill your jar ( I like pints) add 1 tsp salt to quart jars and 1/2 tsp to pints.  Fill with hot water to the shoulder.  Process for 30 minutes for quarts and 25 minutes for pints.

Canning Potatoes

To hot-pack potatoes, place potatoes in a large pot and cover with water (if you didn’t do this already after washing them). Bring to a boil over medium-high heat. Boil small cubes for 2 minutes and small whole potatoes or quartered potatoes for 10 minutes, until heated through but not soft. Drain, discarding cooking liquid. Pack hot potatoes into hot jars, leaving 1 inch (2.5cm) headspace, add 1 tsp salt per quart and pressure can as instructed below.

To raw-pack potatoes, firmly pack cleaned potatoes into hot jars, leaving 1 inch (2.5cm) headspace, and   process for 35 minutes at 13 lbs pressure.

Clarice's Salsa

4 qts tomatoes
4 green peppers
5 serrano peppers
5 jalapeno peppers
3 small yellow hot peppers
1 cup white vinegar
1 1/2 onions
1/4 cup brown sugar
3 T salt
2 garlic cloves

Dip tomatoes in hot water for 20 seconds then in ice cold water.  Peel off skins.  Cut into about 8 pieces.  Fill a quart jar full of tomatoes and dump into large pan.  Prepare 4 qts worth for each batch.
Chop veggies in a food processor and put into large pan with tomatoes.
Add the vinegar, brown sugar, and salt.
Simmer over low heat for 3-4 hours until it has reached desired consistency.  Stir often to keep from sticking and burning to bottom of pan.  Can in pint sized jars by water bath for 15 minutes.

From Clarice Herbst