Pumkin sheet cake

1 cup oil
2 cups pumkin
2 cups flour
2 tsp Bakeing soda
2 tsp Bakeing powder
2 cups sugar
4 eggs
2 tsp cinnamon
2 tsp salt
nutmeg
clove

mix in order

spread evenly on large cookie sheet
bake at 350 F 25 minutes test with tooth pick

frost with cream cheese frosting

Cream cheese frosting

8 oz cream cheese
1/2 cup butter (soften)
2 tsp vanilla
3 to 4 cups of poweder sugar

with electic beaters beat cream cheese, butter, and vanilla

Gradually add 2 cups powdered sugar, beat well countinue adding powder sugar until reaching spreading consistency.

"refrigeratate for storage"

Enchilada

Enchilada Mexican Style

5 California chili pods
1 pasilla chili pod
Cheese (curds no way) as in cottage cheese. May be bought as "fresh cheese"
This may be substituted with other cheese and or meat shredded beef, chicken, pork, or ground beef.
Chicken bouillon
Chicken broth (or water)
Flour
Corn tortillas
Romaine lettuce
Tomatoes
Avocado
Oil

Place dry chili pods in pan of water. Add enough water to cover pods: pods float so hold down if need to not get to much water. Cover and bring to boil, simmer for about 15 minutes.

Drain water. Grasp stem of chili pull straight out. This removes the core of chili and some seeds.

Place the chili pods in blender. Add chicken broth blend. Strain: this is to remove remaining seeds and bits of chili pods skins. If this sauce is to thin make thickening Rue from a little oil and flour. Add chick bouillon and salt and pepper to taste. Sauce should be about the conscience of "tomato sauce".

Fry corn tortillas in oil. Dip in sauce add cheese/meat roll. Repeat. Top with lettuce, tomato, more cheese, avocado, and/or any other topping you like sour cream, olives etcetera.

Serve.

Salsa

8 cup tomatoes
small can tomato paste
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
can diced green chilies
1 tsp garlic powder
1 tsp chili powder
1/2 tsp cumin
1 tsp salt
1 tsp tabasco sauce
sugar
Stir and simmer all ingredients for about 75 minutes. Place in jars and boil 10 minutes for seal.

Scotch and Soda

2 cups sugar
1 cup water
2 Tbs Vanilla
heat until disolved to create syrup

2 1/2 Tbs syrup
1/4 fresh lime
12 oz sprite

No Bake cookies

1/2 cup shortening or butter
2 cups sugar
1/2 cup milk
3 Tbs cocoa
salt
bring above items to boil 5 minutes

add and stir

3 cups oatmeal
1 cup coconut
1 cup nuts
1 tsp vanilla

drop by spoonful on wax paper and let set.

I don't use nuts or coconut when I make this

Squash Pie

4 cups squash (banana, pumpkin)
2 cups sugar
1/2 cup brown sugar
1 1/3 tsp salt
1/3 tsp ginger
1/3 tsp cinamomon
1/3 tsp nutmeg
1/3 tsp cloves
4 eggs
1/4 cup butter
2 cups milk (using canned milk makes it richer 1/2 canned 1/2 plain is a good mix)

blender works good for mixing. pour into pie shells
450 F for about 10 minutes brown crust

Quich Lorraine

9" pie shell un-baked
1/2 lb Bacon fried crispy then crumb
1 cup shredded cheese Swiss
1/3 cup minced onion
4 eggs beaten
2 cups heavy cream
3/4 tsp salt
1/4 tsp sugar
1/8 tsp cayenne pepper

Heat oven 425 F
bake 30 minutes

reduce heat 300 F

bake 30 minutes

check with tooth pick for doneness.

Vanilla Custard Ice Cream

2 1/4 cup sugar
6 Tbs flour
3/4 tsp salt
6 eggs
6 cups milk
6 cups cream
4 1/2 Tbs vanilla

Combine sugar,flour,salt. Stir in milk. cook over low heat till thick add small amount of hot mix to eggs mix well, return to hot mix cook & stir 1 minute, chill.

stir in cream and vanilla.

freeze makes 6 quarts