Grammy's Stewed Apples

3 lbs of apples

Start with
1/2 cup brown sugar
1/3 cup sugar
1 tsp of cinnamon
1/2 - 1 tsp apple spice
2 T butter or margarine
1/4 cup or more apple juice or apple brandy

Heat together all ingredients in large sauce pan.
Simmer on low while you peel and slice apples.
As juice thickens, put apples in sauce and toss to coat

Throw in handfull of mini marshmallows and mix in with apples

Cover to simmer until done:
Taste to see if more sugar or brown sugar is needed
Test for tenderness with fork - Don't let them get mushy!
If juice is too thin mix a little cornstarch in a little water and stir in.

Eat as a side item, dessert, over ice cream and enjoy!

Baked Macaroni and Cheese

Baked Macaroni and Cheese

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Remember to save leftovers for fried Macaroni and Cheese.

Broccoli Slaw

Broccoli Slaw

1 package broccoli slaw mix
½ cup toasted slivered almonds
½ cup sunflower seeds
1/3 cup vegetable oil
3 Tbsp sugar
3 Tbsp cider vinegar

Toss all together
Mix in 1 package uncooked chicken ramen noodles (do not use seasoning packet)

Serve cold.

Taco Soup

Taco Soup

1 lb. lean ground beef
1 large onion, chopped
3 16 oz. cans Mexican-style chili beans, undrained
1 16 oz. can corn, undrained
1 16 oz. can chopped tomatoes, undrained
1 15 oz. can tomato sauce
1 ½ cups water
1 4.5 oz can chopped green chiles
1 1¼ oz package taco seasoning
1 1 oz. package ranch salad dressing mix
Toppings: Tortilla chips, shredded cheese, shredded lettuce, chopped tomatoes, sour cream, chopped avocado

Cook ground beef and onion in large pot over medium-high heat until meat is browned, stirring until it crumbles. Drain. Stir in beans and next seven ingredients.

Bring to boil. Reduce heat and simmer 25 minutes. Serve with desired toppings. Yield: 3 ½ quarters. May be frozen up to 3 months.

Fiesta Dip

This is a can't miss at any function. It has become popular enough in our circles that our friends ask Stacy to bring it and stand in line with chips in hand. It is so simple to make, but very tasty.

Fiesta Dip

2 green peppers, chopped
2 tomatoes, chopped
1 white onion, chopped
2 cans golden corn, drained
2 cans light kidney beans, drained
Serve with tortilla chips
1 cup mayonnaise
1 cup sour cream
1 16 oz. packet ranch dressing mix
1 bag shredded cheddar cheese

In serving bowl layer twice the following ingredients:
Beans
Corn
Green peppers
Onions
Tomatoes
Shredded cheese

Mix mayonnaise, sour cream, ranch dressing mix and top the layered ingredients.

Top with remaining shredded cheese.

Serve with tortilla chips.