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.

Frances Reynolds Johnston’s Swedish Meatballs

Ingredients
Meat
Amount	Ingredients
2 lbs	Ground beef, fresh not frozen
2 slices	White bread, stale or toasted
2	eggs
½ cup	Water
	Milk
1	Bay leaf
24-30	Ginger Snaps, crushed
To taste	Salt
To taste	Black pepper
To taste	Ground ginger
Dash	Nutmeg
2 cans	Mushroom soup
1 soup can	Water
1 soup can	Milk
1 can	Mushrooms
Directions
Preparation
Pre-heat oven to 350 ° F. Soak bread in milk, not too much just enough to soften it. Add eggs, milk toast, salt, pepper, 4 ginger snaps and nutmeg to meat. Mix well. If meat is too sticky add some plain bread crumbs. Roll into small meatballs. Cover cookie sheet with Reynolds wrap. Be sure it has a lip to contain grease. Bake in oven approximately 25 minutes. Turn once for even browning. In large Dutch oven, heat 2 cans of mushroom soup, water and milk. Add can of mushrooms. Fresh mushrooms can be substituted. Add 20 crushed ginger snaps, if not gingery enough add more to taste. Be sure it does not boil. Spoon meatballs into heated gravy. Cook under very low heat for 30-45 minutes. Stir often. Stir gently so to meatballs do not break up. Add water if gravy gets to thick. Scrap bottom of pot so that it does not burn. These can be served as hors d'oeuvre or with flat egg noodles as a main dish.

Barbara Johnston Uihlein Gesell’s Doves of Peace

Ingredients
Amount	Ingredient
1 pkg	active dry yeast
2 cups	milk (scalded)
6 Tbsp	sugar
6 cups	flour
2 tsp	salt
2	eggs, beaten
¼ lb	butter, melted
1	egg, beaten
2 TBSP	water
Directions
Preheat oven to 400° F.
Sprinkle yeast on warm (not hot) milk in large bowl. Add sugar, 3 cups of flour, salt, 2 eggs and beat until smooth and elastic. Beat in cooled melted butter. Add 3 more cups flour and work in with hands to form a medium-stiff dough. Turn on lightly floured board and cover and let rest 10 minutes. Knead until smooth and elastic. Let rise in warm place until double in bulk.
Roll dough on floured board into a rectangle ½ inch thickness. Cut into 24 strips, ½ inch wide. Roll strip in ropes 9 inches. Tie each rope into loose knot one end shorter than the other. Pinch short ends to resemble birds head and beak. Flatten long end and snip with scissors to produce a fringe (tail feathers about 5 or 6) place in greased baking sheet. Brush with beaten egg mixed with 2 tablespoons water. Let rise.
Bake in oven until golden (15 minutes). Add cloves for eyes.

Lorene Mutschler Nilles's Sauerbraten

Ingredients
Meat
Amount	Ingredients
3 or 4 lb	Chuck Roast or other beef meat
1 Med	Onion
Marinate
1 ½ cups	MILD cider vinegar
½ cup	Water
1 TBSP	Whole pickling spice
1	Bay leaf
1 TBSP (Heaping)	White Sugar
1 TBSP	Salt
Gravy
½ cup	Brown sugar
2 TBSP (Heaping)	Flour
Directions
Preparation
Two to four days ahead of time place meat in shallow pan. Peel and cut onion in 4 pieces. Place in dish. Mix Marinate well and pour over meat and onion. Place in refrigerator. Each day turn meat over on other side.
Cooking for Oven		Cooking for Slow Cooker
Place meat with marinate in roasting pan and cover. Place in oven for 1 hour at 350 ° F.		Place meat and marinate in cooker. Place on medium for several hours until meat is tender. This I have not done so you will have to test it out.
Cooking for Stove top
Place meat and marinate in heavy pot with lid. Cook on high until marinate comes to a boil. Turn in on low and cook for about one to two hours on low. You will have check to see when the meat is cooked completely.
Gravy Making
In all three cases when meat is done, remove it and an onion to separate bowl. Clean off as many of the spices that cling to the meat as possible. Chop up the onion and put it in a separate little bowl. Strain all the spices out of the marinade. The marinade will be the basis for your gravy. Place two heaping tables spoons of flour or corn starch in a half cup of cold water and stir. Set it aside for the moment. In a deep skillet place about 1/2 cup of brown sugar and 2 to 3 tablespoons of marinate. Melt the brown sugar in the skillet and stir it constantly until it caramelizes. Caramelizes means it begins to turn brown. Be careful not to burn. Pour marinade and onion into the skillet and bring to a boil. Stir the flour/cornstarch up and slowly pour it into the mixture until the mixture reaches the thickness you want. Remove from heat. You have your gravy.