BAKED BACON

 Preheat oven to 450

On a parchment-lined baking sheet, lay out bacon.

Bake bacon about 20 minutes or until at desired doneness, and depending on thickness.

FRUIT COBBLER

 1/2 cup butter or margarine (1 square)

2 cups flour

1-1/2 cups sugar

1 TBS baking powder

1-1/2 cups milk

1 or 2 quarts fruit

1.  Preheat oven to 350

2.  Place butter in cake pan and melt in oven - don't let turn brown

3.  Stir together flour, sugar, baking powder and milk.

4.  Stir dry ingredients into pan with melted butter; Spread in cake pan.

5.  Put fruit over batter

6.  Bake for 1 hour* and serve to hungry, starved, ugly husband.

*See bake time in recipe below for more info... start checking for doneness after 30 minutes!!!

**The above recipe was hand-written on a legal-sized sheet of yellow lined paper by my dad, Arvel Hatch Hunter... year unknown.  It has faded almost to the point of non existence now, so I wanted to write it down as written.  It was found by me, Marsha Hunter Paletsas, on June 7, 2022 while we were packing up our bookshelves in preparation to move from our house in Rialto, CA to our new house in Beaumont, CA.  (We have been in the Rialto house for 33 years!) 

It must have fallen out of one of my dad's books that we had on our shelves!

Not sure how accurate his recipe is (I'll have to try it soon!!), but I found a recipe very similar to his that I'm including here called Never-fail Fruit Cobbler, that I'll use if the original doesn't turn out quite right!

The directions in step 6 are pure ARVEL H. HUNTER, and I love it!!  

I miss my dad who passed away on June 29, 2014 at the age of 92.  He always made everyone smile!

EASY FRUIT COBBLER (Similar to the above)

Ingredients

• ▢1/2 cup butter (one stick)
• ▢1 cup self-rising flour
• ▢1 cup sugar
• ▢3/4 cup milk
• ▢15 oz can fruit in light syrup or juice (approximately 12 oz of any other fruit, do not drain.)

Instructions

• Preheat oven to 350 degrees.
• Place butter into 9 X 9 pan and place pan into oven as it preheats. This melts the butter and lubes up the pan to prevent the cobbler from sticking.
• Mix together the flour, sugar, and milk.
• Once the butter is melted, and the oven preheated, pour the flour/sugar/milk mixture into the pan.
• Add the can of undrained fruit, pie filling, or other fruit on top of the mixture.
• Add extra sugar or cinnamon-sugar to the top if desired and place into oven.
• Bake approximately 30 to 45 minutes or until the top is golden brown and the biscuit part is cook through. *Baking time will depend on the fruit used and if it is frozen or not. Start checking after 30 minutes.

Notes

If using frozen fruit, it does not need to be thawed first.

Double the ingredients if using a 9 X 13 pan.

Spreading the fruit out over the top will provide more fruit in the edge pieces than the middle, especially when doubling the recipe.

If you do not have self-rising flour, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to 1 cup of all-purpose flour.

Ham, Potato, and Cheddar Soup

 Ingredients:

▢2 cups potatoes peeled and diced

▢2 cups chicken broth

▢1/2 cup carrot sliced

▢1/4 cup onion chopped

▢1/4 cup butter cubed

▢1/4 cup all-purpose flour

▢2 cups 2% milk

▢¼ to 1/2 teaspoon salt

▢1/4 teaspoon pepper

▢2 cups sharp shredded cheddar cheese 8 ounces

▢1-1/2 cups ham cubed cooked

▢1 cup corn

Instructions:

In a large saucepan, combine the potatoes, chicken broth, carrot, and onion. Bring to a boil. Reduce heat and cover and cook for 10-15 minutes or until potatoes are tender.

Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt, and pepper. Bring to a boil and cook and stir for 2 minutes or until thickened. Stir the mixture into the potatoes and chicken broth. Stir in cheese until melted. Add ham and corn. Heat through

FANCY MAC AND CHEESE

 Macaroni and Cheese Ingredients: 

1/2 French loaf 

1Tbsp butter to grease pan 

1 cup butter 

1lb elbow macaroni 

1/4 lb pre-cooked bacon

5 cups of half & half 

1/2 cup all purpose flour (slightly packed) 

1/2 tsp pepper

1/4 tsp cayenne 

8oz extra sharp yellow cheddar 

8oz sharp white cheddar 

6oz cream cheese 

8oz parmesan cheese 

2 bunches of scallion (white and pale green parts only) 

Directions: 

1. Preheat oven to 375. Use tbsp butter to grease the casserole dish and set aside 

2. Cut and cube the bread into 1 inch cubes. Put in a large bowl. Melt 1/2 cup of butter and pour butter all over cubed bread. Toss the breadcrumbs to spread butter evenly and set aside.

 3. Get two bowls to separate the cheeses in half. Cut the 8oz of yellow cheddar in half. Shred and put half in one bowl and half in the other (4oz of cheese in each bowl). Do the same with the white cheddar and the parmesan. 

4. Slice the 2 bunches of scallions. 

5. Boil 6 quarts of salted water in a large pot. Cook macaroni until the outside is cooked and inside is slightly underdone (about 5-6 minutes). Drain and rinse macaroni with cool water and set aside covered.

6. Warm the 5 cups of half & half in a medium saucepan over medium heat. 

7. In a large stock pot, melt 4oz butter (1/2 cup) over medium heat. Then add !/2 cup of slightly packed flour to the pot and whisk constantly until slightly thick and smooth. 

8. Take the warmed half & half and pour it into the butter-flour mixture all at once while whisking constantly. Cook over medium-low until thick and begins to boil. (The mixture should coat the back of the your spoon generously) 

9. Add the 1/2 tsp pepper and 1/4 tsp cayenne to the mixture. 

10. Take a handful of scallions and set it aside, while putting the remaining in the mixture. 

11. Take one of the bowls of cheese and add to the warm white sauce, stir well. 

12. Then fold in the 6oz of cream cheese and 1/4 lb of bacon until fully combined. 

13. Stir macaroni into the sauce. 

14. Pour the mixture into the prepared casserole dish; top with the leftover bowl of cheese and the handful of leftover scallions. Add bread cubes evenly over the surface of the macaroni and cheese. 

15. Bake until golden brown and bubbling—about 30 minutes. 

Recipe from Marisa G.... Worth the effort!!

FLAP MEAT MARINADE

 Juice of 2 limes

4 cloves garlic

1/2 cup orange juice

1/2 tsp salt

1/4 tsp pepper

1/2 cup vegetable oil

2 TBS vinegar

2 LBS flap meat

In a Ziploc bag, Mix together all ingredients except meat.

Add meat to bag ensuring all is covered with marinade.

Refrigerate at least 2 hours to overnight.

Grill to desired doneness.