Fran Johnston's Plum Coffee Cake

Ingredients

¾  Cup Sugar ¼  Cup Shortening 1 Egg ½  Cup Milk 1 ½  Cup Flour 2 tsp Baking powder ½  tsp Salt 1 ½  Cup Plums, sliced ½  Cup Brown sugar, firmly packed 3 Tbsp Flour 1 tsp Ground Cinnamon 3 Tbsp Butter, melted ½  Cup Nuts, Chopped Directions Pre-heat oven to 375° Grease 9-inch square baking pan. Combine sugar shortening and egg.  Beat until smooth.  Stir in milk.  Add flour, baking powder and salt. Beat until smooth.  Spread dough into pan. Top with rows of plum slices. Combine remaining ingredients (brown sugar, flour, cinnamon, nuts and melted butter). Mix with fingers until crumbly. Spread over plums. Bake for 35 minutes or until cake is firm.

Lorie Nilles's Savory Eggs

Ingredients
Amount	Ingredients
1 cup	American or Cheddar Cheese, grated
2 TBSP	Butter
½ cup	Sour cream
¼ tsp	Salt
To taste	Pepper
1 tsp	Mustard, prepared
6	Eggs, beaten slightly
Directions
Spread cheese evenly in greased 8" square pan.  Dot with butter.  Combine cream, salt, pepper and mustard.  Pour half of this mixture over cheese.  Pour beaten eggs into baking dish.  Add remaining cream mixture.  Bake at 325 ° F for about 25 minutes.   This can be mixed the night before, covered and kept in refrigerator.   Serves 6 - 8. I double the recipe and put it in a 9" x 13" glass pan and don't think it serves 6 to eight unless you double the recipe.  I almost always prepare it the night before.  One time when I did not have enough room in the refrigerator to store the flat pan overnight, I put all of the ingredients except the butter and cheese in a blender and stored the blender in the refrigerator overnight.  I just blended it in the morning.  That worked too and you could not tell the difference in taste.

Carrie Uihlein Nilles's Fire Cracker Pork with Fruity Lime Salsa

Ingredients
MEAT
Amount	Ingredients
5 lbs	Boneless Boston Butt Pork Roast
1 TBSP	Paprika
1	Dried Thyme
½ tsp	Salt
½ tsp	Pepper
6	Garlic Cloves
3/4 cup	Water
1 (7 oz can)	Chipotle Chiles in Adobo Sauce
1 small	Onion
FRUITY LIME SALSA
1 (8 oz can)	Crushed pineapple, drained
2 cups	Papaya, peeled and diced
1 cup	Kiwifruit,  peeled and diced
1/3 cup	Red Onion, finely chopped
½ cup	Cilantro, Fresh, chopped
3 TBSP	Lime Juice, Fresh
Directions
Preparation of Meat  1. Trim Fat from roast, cut roast in half crosswise. Combine paprika and thyme, salt and pepper, and garlic; stir well. Rub spice mixture over surface of roast halves; place roast halves in croc-pot.  Combine water, chipotle chiles, and onion in a food processor or blender; process until smooth. (If you want the dish to be less spicy remove some of the adobo sauce from the chiles.) Pour chile puree over pork. Cover with lid; cook on high for 1 hour. Reduce to low and cook 9 hours, or until pork is very tender. 2. Remove pork from croc-pot; let stand for 10 minutes. Shred pork with two forks; set aside. 3. Pour cooking liquid into a bowl; let stand 5 minutes.  Skim fat from surface of liquid. Return liquid and pork to the croc-pot; stir well. Cover with lid and cook on high for 15 minutes or until warm. Serve with flour tortilla, Fruity Lime Salsa and Plain Greek Yogurt. Preparation of Fruity Lime Salsa 1. Combine all ingredients in a bowl; stir well. Cover and chill2 to 24 hours. Often I will replace the pineapple and papaya with a large can of tropical fruit salad.  You just have to dice the fruit pieces a bit smaller then they come in the can

Victoria Carney’s Jewish Apple Cake

Ingredients
Amount	Ingredients
5	Granny Smith Apples, peeled and chopped
5 TBSP	Sugar
2 tsp	Cinnamon
4	Eggs
2 cups	Sugar
2 tsp	Baking powder
2 tsp	Vanilla
¾ cup	Oil
3 cup	Flour
Directions
Mix Granny Smith apples with 5 TBSP sugar and cinnamon. Set aside. Mix eggs, 2 cups sugar, baking powder, vanilla, oil, and flour. Combine mixtures. Bake in well greased bundt pan for 1 hr 15 min.

Bubba’s Chocolate Fudge (Martha Goode Nilles)

Ingredients
Amount	Ingredient
1 TBSP	Corn Syrup
½ Cup	Milk
2 TBSP	Butter
2 Cups	Sugar
½ Cup	Cream
4 TBSP	Cocoa
⅛ tsp	Salt
1 tsp	Vanilla
Instructions
Put the sugar, cocoa, and salt into a saucepan. Add a little of the cream, enough to make a paste. Now add the remainder of the cream. Add the milk, syrup, and butter and place mixture over the flame. Stir the mixture with a wooden spoon until it starts to boil. Once it is boiling, reduce the heat. Cook slowly for about 40 minutes. While fudge cooks, butter a shallow pan. Test the hot fudge by dropping a tiny bit of it from a spoon into a dish of very cold water. When the fudge forms a soft ball, slightly firm outside, the fudge is done. Remove fudge from fire. Add vanilla and mix. When fudge is cool, stir until creamy. Just before fudge gets creamy you will notice a change in color from dark to light. At this point, pour the fudge into the buttered pan. When the fudge is almost cool, cut into one-inch squares.