Scotcheroo Bars

1 cup light corn syrup

1 cup sugar

1 cup peanut butter

6 cups rice Krispy cereal 

1 cup semi-sweet chocolate chips

1 cup butterscotch chips

Mix corn syrup and sugar in a large pot or saucepan. (Can mix it all in one pot if you use a big one.) Cook over medium heat, stirring frequently, until sugar dissolves. Turn heat to low and stir in peanut butter. Mix well. Remove from heat and stir in cereal. Once cereal is well coated, press mixture into a greased 9x13 pan. Set aside. In a glass bowl or measuring cup, melt chocolate and butterscotch chips in microwave (or in a saucepan on the stove top over low heat) in 30 second increments. Stir often and do not overheat. Stir well and spread evenly over cereal mixture in pan. Let stand until firm. Cut into squares when chocolate has set. Can be put in the fridge if you want to speed things along but don't store them in there or they will get hard. 

Elderberry Cordial Immune Booster

1 cup dried elderberries (or 2 cups fresh)

2 T. minced fresh ginger or ginger paste (or 1 t. dried)

1 cinnamon stick (or 1 t. dried)

1/4 cup dried rosehips

2 T. dried orange peel (or the peel of a fresh orange)

1/4 cup dried hibiscus flowers

water to cover by an inch or two

3 cups brandy

1 cup honey

Bring the first 6 ingredients to a boil and then simmer for 30 minutes. (Do not add brandy and honey yet!)

Cool a bit and strain well into a bowl through cheesecloth or towel laid over a strainer. Add the honey while still warm and mix well. Add the brandy and stir. Use a funnel to pour into bottles or jars. Store in a cool dark place.

Preventive Dose: Take 1 tsp. daily, adults and children. Take a few times a day when feeling sick.

Immunizer Cocktail

glass of ice

1 oz bourbon

1 oz elderberry cordial

1 T. honey or mead

1 squeeze of lemon

Seltzer to top, if you like

Garnish with lemon slice or fermented cranberries, if desired

Blondies

1 cup butter, melted

2 cups brown sugar

2 eggs

2 t. vanilla 

2 2/3 cups flour

2 t. baking powder

1/2 t. salt

Preheat oven to 350 and grease a 9x13 pan. In a large bowl, mix melted butter and brown sugar. Add eggs and vanilla and mix until smooth. Add flour, baking powder, and salt. Stir until well incorporated. Spread the batter into pan and smooth out. Bake for 30-35 minutes until edges are golden. Allow to cool and cut into squares.

Adapted from kyleecooks.com

Captain Rodney's Dip aka Mississippi Dip

1 pkg (8oz) cream cheese

8 oz. sharp cheddar cheese, shredded

1/2 cup mayo

1/3 cup green onion, thinly sliced 

1/2 cup bacon crumbles

1/2 cup Captain Rodney's Toucan Glaze (or red pepper jelly), divided

6 butter crackers (Ritz), crushed

Crackers or tortilla chips for serving.

Stir together cream cheese, cheddar, mayo, green onions, bacon crumbles, and 1/4 cup of the glaze. Transfer to a greased baking dish. Top with crushed crackers. Bake at 350 until bubbling around the edges (about 15-20 minutes). Top with remaining glaze. Can garnish with additional bacon crumbles or green onions if desired. Serve with butter crackers or tortilla chips.

From LaForce's Russell in Mississippi 

Dixie Southern Style Coleslaw

1 head cabbage, finely shredded or chopped

1 carrot, finely shredded

1/2 cup mayo

1/3 cup sugar

3 T. vinegar

3 T. grated horseradish or equivalent

1/2 t. salt

1/2 t. pepper

Mix shredded cabbage and carrot in a bowl. In a small bowl, mix remaining ingredients for the dressing. Add dressing to slaw mix. Cover and refrigerate. 

Original Rice Krispies Treats

 4 T. butter

1 pkg (10oz) marshmallows

6 cups Rice Krispy cereal

In large pot, melt butter and marshmallows over low heat. Remove from heat. Stir in cereal until well coated. Press into greased 9x13 pan.

Monti's la Casa Vieja “Roman Bread”

1 tablespoon granulated sugar

2 ½ tsp dry yeast (or 1 package)

1 ½ cups lukewarm water

¼ cup vegetable oil, plus additional for brushing

4 cups all-purpose flour (plus a bit more for kneading)

1 ½ tsp salt

½ cup finely chopped onion (or rehydrate some dried onion to make ½ cup)

2+ tablespoons dried rosemary, crushed

2 tsp onion salt

Combine sugar, yeast and lukewarm water, stirring to dissolve yeast. Add oil. Stir in the flour, a cup at a time, then add 1 1/2 teaspoons of salt and the onion. Mix well, then knead on a lightly floured board until smooth. 

Place dough in an oiled bowl and let rise until doubled (around 1 hour), covered with a clean linen towel. When doubled, punch down again.

Brush oil on rimmed (12x16) cookie/baking sheet. Flatten out dough on cookie sheet with fingers. Brush the dough with additional vegetable oil. Sprinkle with onion salt and the rosemary. Preslice with pizza cutter, if desired. Let dough rise again until just about doubled.

Bake in oven, preheated to 400 degrees F, for about 20 minutes or until golden. Serve hot.

Shelly’s notes:

Can be made in a mixer, if desired. Mix until smooth. Then move to bowl and let rise.

Crushing the rosemary with your fingers as you sprinkle it really brings out the flavor.

Cowboy Candy (Jalapeños)

3 lbs jalapeños

2 cups vinegar (white or apple cider)

1 t. garlic powder

1 t. cayenne

1/2 t. celery seed

6 cups sugar

1 T. smoked paprika

1/2 t. cumin

Wearing gloves, slice the jalapeños. In a large pot, bring the rest of the ingredients to a boil. Simmer for 5 minutes, stir frequently. Add jalapeños and simmer for 4 minutes. Using a slotted spoon, put jalapeños into jars, leaving 1/4 inch head space. Pour syrup into jars, leaving 1/4 inch head space. Wipe rims and put on lids/bands. Process in a water bath canner for 10 minutes for half pints or 15 minutes for pints. Let sit in canner for 5 minutes after you turn off the heat. Set on a towel to cool overnight.

Notes: Use leftover syrup to marinade chicken or make Cowboy Peanut Brittle.

Stuffed Meatloaf

1.5 lbs ground beef

1/2 cup breadcrumbs (or bread crumbled)

1/2 cup bacon chopped (or real bits)

1/4 cup beef broth (or milk)

1 egg

2 T. Worcestershire sauce 

2 T. dried onion

2 t. Italian seasoning 

1 t. salt

1 t. pepper

1 t. garlic powder

4 oz. Mozzarella cheese, sliced

Sauce:

1/4 cup ketchup 

1/4 cup BBQ sauce

3 T. brown sugar

Mix all loaf ingredients. Put half of mix into baking dish. Lay mozzarella slices in middle. Cover with rest of meat mixture sealing edges well. Pour sauce on top.  Bake at 375 for 45 minutes. 

Notes: Made double batch into 2 loaves. Just barely enough to feed 11. Only put sauce on one loaf but everyone liked the sauce. Served with mashed potatoes and roasted carrots.

Cowboy Caviar

1 (15-oz) can black beans, drained and rinsed
1 cup tomatoes, diced
1 cup sweet corn (fresh, canned, or frozen)
½ red onion, finely chopped

½ - 1 cup fresh cilantro, chopped
1 jalapeño, seeded and minced (optional for heat)

1 red bell pepper, diced (optional)

Dressing:
⅓ cup olive oil

2 T. cup fresh lime juice
2 T. red (or white) wine vinegar
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

1 T. sugar or honey

Drain and rinse the black beans. Dice the tomatoes, red onion, and optional bell pepper and jalapeño. Chop the cilantro. In a small bowl, whisk together olive oil, lime juice, vinegar, and spices until well combined. In a large bowl, toss together the beans, corn, tomatoes, bell peppers, onion, jalapeño, and cilantro. Pour the dressing over the mixture and toss to coat everything evenly. Cover and chill for an hour or more. Serve with tortilla chips, as a taco topping, or as a fresh side salad.