Grandma Allen's Caramel Corn

(From Amy R.)

1 stick of margarine or 1/2 C
1 C brown sugar
1/4 C Molasses or Karo syrup (we grew up with molasses)
Heat and boil 5 minutes. Remove from heat.
Add 1/2 tsp vanilla and 1/4 tsp baking soda.
Stir well. Pour over popcorn (large bowl of plain popcorn). Spread in shallow pans and bake at 250° F for one hour. Break apart and put into bowl and enjoy. My mom made this most Sunday's.

**NOTE: Use 2 bags microwave popcorn

Sweet & Sour Sauce

Ingredients
¾ Cup packed brown sugar
1 Tbsp corn starch
1 8 oz can of crushed pineapple with juice
⅓ Cup vinegar
⅓ Cup water
1 Tbsp soy sauce (I use lower sodium)
1 small red pepper, chopped (about ⅓ cup)

Instructions
In a 2 qt. sauce pan, combine the brown sugar and cornstarch. Stir in the pineapple, vinegar, water and soy sauce.

Bring to a boil, stirring constantly. Reduce heat to a simmer and cover. Simmer for 5 minutes to blend flavors, stir occasionally. Stir in red pepper and simmer about 2 minutes more, until desired thickness is reached. The sauce will thicken more as it cools.

Can be used as a sauce for Hawaiian Haystacks

Perfect Prime Rib Roast

1 standing (bone-in) rib roast
Salt, pepper, Santa Maria (house type) seasoning
Good meat thermometer

1.  Remove roast from refrigerator 3 hours before cooking.
Sprinkle salt, pepper, and seasoning all over and let it sit.
Roast should be brought close to room temperature before cooking.

2.  Preheat oven to 500°.
Place roast, fat side UP (ribs down) in a baking pan.
Insert meat thermometer into thickest part of the roast,
making sure it does not touch bone.

3.  Brown roast in 500° degree oven for 15 minutes.
Reduce heat to 325°.
Roast 12 to 14 minutes per pound until thermometer reads 120° for rare.
Temperature will continue to rise after removing roast  from oven,
so do not overcook.
Allow roast to rest 30 minutes before carving.
(adapted from simplyrecipes.com)

Swedish Meatballs

For Meatballs:
3/4 cup seasoned bread crumbs
1 medium onion, chopped small
2 eggs, lightly beaten
1/3 cup minced fresh parsley (may omit)
1 tsp coarsely ground pepper
3/4 tsp salt
2 pounds ground beef or turkey

For Gravy:
1/2 cup AP flour
2-3/4 cups milk
2 cans (10-1/2 oz. each) condensed beef consomme, undiluted (may use beef broth)
1 TBS Worcestershire sauce
1 tsp pepper
3/4 tsp salt

1. In a large bowl, combine ingredients for meatballs.  Mix thoroughly.  Shape into 1-1/2 inch meatballs (about 36).  In a large, deep-sided skillet, brown meatballs in oil or Crisco in batches, removing to paper towels to drain.  Reserve some drippings in pan.

2. For gravy, stir flour into drippings; cook and stir until light brown - do not burn.  Gradually whisk in milk until smooth.  Stir in consomme, Worcestershire sauce, pepper and salt.  Bring to a boil; cook and stir approx 2 minutes until thickened.

3. Return meatballs to pan.  Cook, uncovered, 15 - 20 minutes or until meatballs are cooked through, stirring occasionally.

4. Meanwhile, cook 16 oz. curly noodles according to package directions; drain; toss with butter.  Serve meatballs and gravy over buttered noodles (or mashed potatoes or rice).

Ham and Potato Casserole

4 cups diced, cooked potatoes
1 small onion, diced
2 cups ham, diced
3 TBS butter
3 TBS flour
1 1/2 cups milk
1 cup shredded cheddar cheese
1/2 tsp paprika
Salt and pepper to taste

Combine potatoes, onion, and ham in a 2 quart casserole dish.
In a saucepan over medium heat, melt butter, blend in flour until smooth and bubbly.
Gradually add milk, cook, stirring constantly, until thickened.
Stir in shredded cheese and paprika - season with salt and pepper.
Pour over ham mixture and gently mix to combine.
bake at 350 for 35 - 45 minutes, until bubbly.
Serves 4 - 6

Doug's Mom's Barbecue Pork Ribs

1 cup catsup
1 small onion, chopped
1 tsp vinegar
3/4 cup brown sugar
1 tsp salt
1 tsp pepper
1 tsp dry mustard
liquid smoke

For one large slab of pork ribs or boneless country-style ribs:
Rub a small amount of liquid smoke over ribs.
Mix all other ingredients to make a sauce.
Pour sauce over ribs to cover.
Cover and bake at 350 for 1 1/2 - 2 hours.
Or for after church, bake at 325 for about 3 hours.

Wassail (Warm Christmas Cider)

·        2 quarts apple cider

·        2 cups orange juice

·        1 (46 ounce) can pineapple juice

·        2 (3 inch) cinnamon sticks

·        1 tablespoon whole cloves

·        1/2 cup honey

In a large stock pot over medium heat, combine the apple cider, orange juice, pineapple juice, cinnamon sticks, cloves and honey. Bring to a boil, then simmer over low heat, or transfer to a slow cooker to keep warm while serving. Strain out cinnamon sticks and cloves before serving.  Cloves may be placed in a cheesecloth bundle for easy removal.  A cinnamon stick in each cup makes a festive garnish.

Perfect to serve Christmas Eve or after caroling!
My Mom's Recipe