Brisket

1/2 bottle liquid smoke
1 Tbsp. garlic salt
1 Tbsp. celery salt
1 Tbsp. worcestershire sauce

Mix together and brush over medium sized brisket in a covered pan. Cook for 8 hours at 250. Drain and throw away dripppings. Cool meat and slice.

After cooking and cooling mix:

1 large diced onion
1/4 cup vinegar
1 cup catsup
4 Tbsp. worcestershire sauce
1/2 cup brown sugar one
8 oz. can tomato sauce

Place sliced meat in pan and pour sauce over brisket. Cover and cook for 1 hour.

Sloppy Joes

Recipe from T.J. Wilcken


2 lbs. ground beef
1 chopped onion
1 teaspoon salt
½ teaspoon chili powder
1 Tablespoon Worcestershire
½ teaspoon pepper
1 can chicken gumbo soup
1 cup ketchup
2 tsp. prepared mustard
2 Tablespoons brown sugar

Brown meat, add salt, pepper, and onion, drain well. Add rest of ingredients and simmer 20 minutes

Swedish Pancakes

3 eggs
1 1/4 cup milk
3/4 cup sifted flour
1 Tbsp. sugar
1/2 tsp. salt

Beat eggs until thick and lemon-colored. Stir in milk. Sift dry ingredients; add to egg mixture, mixing until smooth. Drop by Tablespoon onto moderately hot buttered griddle. Spread batter evenly to make thin cakes. Turn when underside is light brown. Spoon melted butter over, sprinkle with sugar; stack. Serve with lingonberry sauce.

Apple and Oatmeal Crisp

1 1/2 cups water
1 1/2 cups (packed) light brown sugar
1/2 stick butter, melted
2/ Tbsp. + 1 1/2 cups flour
1/2 tsp. salt
1 1/4 tsp. cinnamon
3/4 tsp. nutmeg
2 1/2 pounds cooking apples; peeled, cored and cut into wedges
1 stick butter, cut into small pieces and at room temperature
1 1/2 cups oatmeal

Preheat oven to 350 degrees. In a mixing bowl combine the water, 3/4 cup brown sugar, melted butter, 2 Tbsp flour, 1 tsp. cinnamon and 1/2 tsp nutmeg, whisk until smooth. Place apples in 9x12 glass baking pan and pour mixture over the apples. Mix well. In a mixing bowl, combine the remaining 3/4 cup brown sugar, 1/4 tsp. nutmeg, 1/4 tsp. cinnamon, 1 1/2 cups flour, oatmeal and butter. Work the mixture together using your fingers until it resembles a crumb topping. Pour topping over apples. Bake for one hour.

Grandma Stillman's Oatmeal Raisin Cookies

2 cups raisins
2/3 cup water

Boil and reserve 2/3 cup liquid

1/2 cup shortening
1 cup sugar
2 eggs

Cream shortening and sugar together and add eggs, mix well

1 Tbsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. salt
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1 cup nuts, chopped (optional)
1 cup oats
1 tsp. vanilla

Sift all dry ingredients together and add to egg mixture; stir just to mix throughout. Add raisins, nuts and liquid from boiling raisins along with oats and vanilla, mixing gently. Don't over-stir. Bake at 350 degrees for 10-15 minutes.

Pam's Pecan Tarts

1 (3 oz) package cream cheese
1/2 cup butter
1 cup sifted flour
1 egg
3/4 cup packed brown sugar
1 Tbsp butter, softened
1 tsp vanilla
Dash salt
2/3 cup coarsely broken pecans

Cheese pastry
Let cream cheese and 1/2 cup butter soften at room temperature; blend together. Stir in flour. Chill about 1 hour. Shape in 1-inch balls; place in ungreased 1 3/4 inch muffin pans. Press dough evenly against bottoms and sides.

Pecan Filling
Beat together egg, brown sugar, the 1 Tbsp. butter, vanilla and salt just until smooth. Divide half the pecans among pastry lined pans, add egg mixture and top with remaining pecans. Bake at 325 degrees for 25 minutes or until filling is set. Cool before removing from pans.

Porcupine Meatballs

1 1/2 cup Multi-bran Chex cereal
1 lb. lean ground beef
2/3 cup uncooked rice
1/2 cup milk
1 package onion soup mix
1 egg
1 cup water
2 cans tomato juice

Heat oven to 425 degree ofen. Crush cereal. Mix cereal, beef, rice, milk, dry soup mix and egg in large bowl. Shape mixture into 30 meatballs. Place in ungreased rectangular baking dish or 3 quart casserole. Mix water and tomato juice, pour over meatballs. Cover and bake 50-55 minutes.