Carrie and Joe's Favorite Cheese Soup (from Calamity Cafe)

photo credit: Nataraj Metz via photopin cc Ingredients
Amount	Ingredients
2 qt	Half-n-half or heavy whipping cream
2 sticks	Butter
2/3 cup	Flour
2-3 lbs	Shredded cheddar (either all yellow or part white)
1/4 lb	fresh fried bacon, crumbled
1 cup	Croutons (soaked in melted butter)
	Paprika (to taste)
	Onion Powder (to taste)
	Garlic Powder (to taste)
	Garlic Powder (to taste)
	White pepper (to taste)
Directions
Heat half-n-half to just below boiling (DO NOT BOIL!) In a separate pan, melt 1 stick of butter and add the flour flour, do not allow to brown or scorch. Add flour-butter mixture (roux) to heated half-n-half, stir over medium heat, it is now safe to allow to slow boil if you must, let simmer while you stir frequently until it starts to thicken until it coats the spoon rather than runs off. Add handfuls of cheddar while stirring, will vary in colour and consistency depending on the dryness of the cheddar. Sharp cheddar, which is pretty damned dry, may be stringy in consistency when melted, so I don't recommend it.  If the soup seems a bit bland, hit it with a dash of white pepper or maybe put in a heaping tablespoon of grated parmasean or some other sharp cheese, don't cook it, just stir it in so it gets spread around fairly well. Melt the second stick of butter, add some garlic powder, onion powder, and paprika to get it good and orange, drop in the croutons, toast up in a medium oven. When the soup is something like a gravy in consistency, serve into bowls, top with bacon crumbles and butter-logged croutons, sprinkle with paprika, tah-dah, done.

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.

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.

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.