Ingredients

1 cup water
1 cube chicken bouillon
1 – 10 oz. package frozen broccoli
1 medium sized carrot, grated
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk
1 lb Cheese, cubed
1 can cream of chicken soup
1 tbsp minced onions
1 tbsp Worcestershire sauce
Salt and Pepper to taste

Preparation

Boil water and bouillon. Add broccoli and grated carrot. Cook until tender. Put butter in sauce pan and melt over medium to medium-high heat. Add flour and stir with wooden spoon until slightly brown. Add milk slowly, stirring rapidly with spoon or whisk until smooth consistency. Stir in remaining ingredients and cook on medium heat to desired thickness.

2 tbsp shortening
1 tbsp sugar
1 tsp salt
1 cup boiling water
1 cup cold water
1 package dry yeast
5 1/2 to 6 cups all-purpose flour

Preparation

Combine shortening, sugar, salt, and boiling water. Stir occasionally to melt shortening. Add cold water and allow mixture to cool to 105 degrees. Sprinkle yeast mixture over liquid mixture and let stand for 5 minutes. Stir to dissolve yeast. Gradually beat in 4 cups flour and add enough remaining flour to form stiff dough. Turn dough onto a floured surface and knead until smooth and elastic (about 5 minutes). Place in well greased bowl and turn once to grease top of dough. Cover with warm, damp cloth. Let rise in warm place, free from drafts for 1 to 1 ½ hours or until doubled in bulk. Punch down dough, cover, let rise 30 minutes. Turn dough onto a floured surface and knead slightly to press out bubbles. Shape into a 14 to 16 inch cylinder on a greased baking sheet. Cover and let rise until doubled in bulk (1 hour). Bake at 375 degrees for 40 to 45 minutes or until golden brown. Bread, when thumped, should sound hollow when done.

1 package yeast
2 cups hot water
1/3 cup sugar
2 tsp salt
1 egg at room temperature
6-7 cups all-purpose flour
3 tbsp salad oil

Preparation

Put water in bowl. Add sugar, salt, and egg. Mix well. Sprinkle yeast over mixture. Let sit for at least 5 minutes. Add 3 cups of flour and beat until smooth. Gradually add 2 cups of flour and salad oil, beating well. Add 1 1/2 cups of flour, gradually. Knead this mixture until smooth and elastic (about 5 minutes). Place in greased bowl and flip to grease all sides. Place warm, damp cloth over bowl and let rise for 2 hours. Punch down. Divide into three parts. Roll out into “ropes.” Place on large, greased cookie sheet. Pinch one end together of these three ropes and braid tightly. Put warm cloth on this and let it rise 1 hour. Bake at 350 degrees for 20-25 minutes.

2−3 cucumbers, sliced
2 tsp salt
3 tbsp cider vinegar
1 1/2 tsp sugar
1/4 tsp paprika
1/4 tsp white pepper
1/2 clove garlic, minced
4 fresh green onions, diced
1 cup thick sour cream
1/4 tsp paprika

Preparation

Slice cucumbers thinly into bowl; sprinkle with salt, mix. Set aside for 1 hour. Mix vinegar, water, sugar, paprika, white pepper and garlic, and set aside. Squeeze liquid from cucumber slices a few at a time, and place into bowl. Discard liquid. Add vinegar mixture, green onions, and sour cream. Mix and sprinkle additional paprika over top. Chill for 1−2 hours.

6 to 10 potatoes, boiled, cooled and cut in chunks
3 hard boiled eggs, chopped
1/2 lb salami, ham, or other favorite deli meat, cut in chunks
3 dill pickles, chopped
1 onion, chopped
2 apples, cored and chopped
3 tbsp mayonnaise
3 tbsp red wine vinegar
Salt and fresh ground pepper to taste
Paprika

Preparation

Mix potatoes, pickles, eggs, apple and onion in a large bowl. Fry salami lightly and drain off excess fat, cool. Stir salami, mayonnaise and seasoning into potato mixture. Chill for 2 hours before serving. Garnish with slivered red and green sweet peppers.

1 lb shell, bowtie or elbow macaroni pasta
1/4 lb Genoa salami, chopped
1/4 lb pepperoni, chopped
1/2 lb Asiago or Italian sharp cheese, diced
1 (6 oz) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, diced
3 ripe tomatoes, chopped
1 (6 oz) Italian dressing mix (Good Seasons)
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tbsp dried oregano
1 tbsp dried parsley
1 tbsp grated Parmesan cheese
Salt
Ground black pepper

Preparation

Cook the pasta in a large pot of salted boiling water until al dente. Drain and cool under cold water. In a large bowl, combine the pasta, salami, pepperoni, cheese, black olives, red bell pepper, green bell pepper and tomatoes. Sprinkle on the envelope of powdered dressing, mix thoroughly and refrigerate salad. To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad and mix well.

8 oz medium Cheddar, grated
3/4 cup sour cream
3 large egg yolks, beaten
3/4 tsp salt
1 1/2 tsp thyme
1/2 tsp dry mustard
2 tsp butter
2 tbsp unflavored protein powder

Preparation

Set out a heavy skillet. Put the grated Cheddar Cheese in a bowl and add the sour cream and egg yolks, mixing well after each addition. Add the protein powder salt thyme and dry mustard, which have been mixed well in a separate bowl or cup. Melt the butter in the skillet over low heat and drop the batter by teaspoon into the skillet. Cook over medium heat until lightly browned on the bottom. Loosen the edges with a spatula, turn and lightly brown the other side. Serve at once with bacon or pork sausage.

5 thick slices or 7 thin slices of bacon
2 tbsp butter
1 small white onion, sliced very thin
1 small head of cabbage – cut in half
2 tbsp cider vinegar
1 bay leaf (optional)
Water

Preparation

Cut bacon into 1″ pieces. Place in large frying pan and cook until ready to turn. Add butter and onion and cook till medium brown. Add cut cabbage and add bay leaf if using. Add enough water to cover (1/4 cup at a time). Cover and allow to steam, stirring often, and adding water as needed to help loosen the brown bits in the pan. Cook 15−20 minutes (it will cook down quite a bit in volume). Taste to check for desired tenderness. When almost done, add vinegar, stir, and heat an additional 5 minutes. Sprinkle with coarse black pepper just before serving if desired.

3 lbs Pork Spare Ribs
Salt and White Pepper
6 tbsp Malt Vinegar
4 tsp Brown Sugar Twin
1 tbsp Granular Splenda
1 1/2 tsp Dark Soy Sauce
1/2 tsp grated Lemon Zest
1/2 cup pre−made Keto Lemonade (or unsweetened Kool−Aid Lemonade made up with Splenda)
2 Eggs, beaten
Soy or Oat Flour for dusting

Preparation

Chop the spare ribs into 3 inch lengths. Season with salt and pepper and rub in well. In a large bowl mix together the vinegar, Sugar Twin, Splenda 1/2 teaspoon salt, 1/4 teaspoon pepper, soy sauce, lemon zest and Lemonade. Add the spare ribs and leave to marinate for several hours. Dip the spare ribs into the beaten egg, then dust with soy or oat flour. Heat the oil to 320°F in a wok or deep−fryer and deep−fry the spare ribs in batches for 2 minutes until the pork is cooked through and a good rich color. Drain in a wire sieve/colandar. Serve hot.

2 cups whole pitted dates
2 cups whole candied cherries (red & green)
2 cups whole pieces candied pineapple
2 cups whole pecans
2 cups whole walnuts
2 cups whole Brazil nuts
1 lb butter or margarine
1 tsp vanilla
1 cup white sugar
1 cup brown sugar
3 eggs (added one at a time)
5 cups flour
1 tsp baking soda
Pinch of salt

Preparation

Gather the fruits and nuts together to have ready to add to the batter when ready. Cream the butter, sugars and vanilla together; mix well. Then add the 3 eggs, one at a time, beating well. Add the flour, baking soda and salt. Then the batter is ready for the fruits and nuts. Divide the dough into 4 parts and wrap each in aluminum foil and shape the rolls into the size cookie desired. Chill several hours or will keep for several weeks. Slice when desired using a real sharp knife. Bake at 350 degrees for 10-12 minutes. Or watch carefully to brown.