CHERRY CHERRY - NUT ICE CREAM   

4 eggs, beaten
2 c. sugar
Dash of salt
2 (12 oz.) cans evaporated milk
5 c. milk
1 tbsp. vanilla extract
6 - 8 Tbls. cherry juice
1 c. pecans, chopped
2 (10 oz.) jar Maraschino cherries, drained & quartered

Combine eggs, sugar and salt; blend well. Add evaporated milk, milk, and vanilla. Stir in pecans and cherries. Pour mixture into freezer can of 5 quart freezer. Freeze according to manufacturer's instructions.

**I cut the recipe in half for my 1.5 qt. freezer.

Rhubarb muffins/cupcakes

In a baking contest I got a blue ribbon for these muffins, hence the name. :) They really are delicious.

Blue Ribbon RHUBARB MUFFINS
1 1/4 c. packed brown sugar   
2 1⁄2 c. unsifted flour
1⁄2 c. salad oil   
1 tsp. Baking powder
1 egg   
1/2 c. chopped nuts, optional
1 tsp. Soda
   2 tsp. Vanilla   
                                                                           1/2 tsp. Salt
                                                                         1 c. buttermilk or sour milk   
                                                                         1 1/2 c. diced rhubarb

Topping   
1 1/2 tsp. Cinnamon
1/3 c. plus 3 T sugar   
1 Tbsp. Melted butter

In mixing bowl, combine brown sugar, salad oil, egg & vanilla; beat until well blended. Stir in buttermilk, rhubarb and nuts. Combine flour, baking powder, soda & salt. Add all at once to rhubarb mixture; stir just until mixed. Fill greased muffin pans 2/3 full. Combine sugar, cinnamon & butter. Sprinkle over muffins; press gently into batter. Bake at 400˚ for 20 minutes. Yield 2 doz.

Empanada's

Empanada's


Ingredients

    * 1/2 cup butter, softened
    * 1 (3 ounce) package cream cheese
    * 1 cup sifted all-purpose flour
    * 1 cup fruit preserves
    * 1/3 cup white sugar
                                                                 * 1 teaspoon ground cinnamon



Directions

   1. DAY BEFORE: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.

   2. AT BAKING TIME: Remove dough from refrigerator 30 minutes before using. Preheat oven to 375 degrees F .

   3. Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water.

   4. Fold round over and press edges together with fork tongs. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners' sugar if preferred. Store in air tight container.

**These cookies freeze well.

Buddy's peanut butter doggie treat.

Buddy's Peanut Butter Bones

2 1/2 cup wheat flour
1  cup oatmeal
1/2 cup peanut butter
2 Tbsp olive  oil
1 cup water

Mix together ( food processor works well), roll out to 1/4 in thick on floured surface and cut into shapes ( I have bone cookie cutters) bake 30-35 minutes at 375... let cool.. store in airtight container...these will last about 3 weeks on the counter, 2 months in fridge and 6 months in freezer.

**TIP, can also roll in a small ball and flatten with a shot glass dipped in flour if you have no cutter that will work. Watch for browning.

Mamma's Meatballs and Gravy

1 pound hamburger
1/2 cup quick oats
1 egg
3 T. onion
1 tea. salt
1/4 tea. pepper
1 T. worchestershire sauce

1 to 2 cans of cream soup (mushroom or chicken)
2/3 to 1 1/4 can of milk

Mix first 7 ingredients gently. Over mixing will toughen meatballs. Roll in 2 inch balls and fry in skillet on med heat until browned and meat is cooked thoroughly. Drain oil and add the cream soup and milk to skillet with meatballs. Mix well to get all the goodies from the bottom of the skillet. Pour into serving dish and serve.

This dish reheats and freezes well.
Serves 4 to 5 people.