Beef Oxtail Soup

Recipe By: Denise Wood
Serving Size: 12

• 1 pkg beef oxtails
• 1/2 onion, chopped
• 2 Cups carrots, chopped
• 2 Cups celery, chopped
• 1 Quart tomatoes,
• 1 pkg corn, frozen
• 1 dollop ketchup
• 1 Cup barley
• 4 bay leaves

salt to taste any left over vegetablesFill large stock pot with water and bones and salt. boil. simmer 1 afternoon. Refrigerate over night. Take bones out and get meat off bones before refrigerating over night.After refrigerating skim off fat. Add onions, carrots, celery and bring to boil. Simmer. Add tomatoes, cut up, meat, and bay leaves. Simmer. Add salt and ketchup. Cook awhile longer and add corn and then barley. Simmer 1 hour.

Basic Turkey Stock

Recipe By: Bon Appetit
Serving Size: 8

• 1 carcass turkey
• 12 Cups water, cold
• 1 onion, quartered
• 1 carrot, sliced thickly
• 1 parsnip, sliced thickly
• 1 celery stalk, thickly sliced
• 1 bay leaf
• 1 large fresh parsley sprig
• 1 fresh thyme sprig, or
• 1/2 Teaspoon thyme dried

Remove and discard skin and all visible fat from carcass. Using cleaver or poultry shears, cut carcass into large pieces. Place pieces in large stockpot. Add remaining ingredients. Bring to boil, skimming any foam from surface. Reduce heat and simmer until liquid is reduced to 8 cups, about 2 hours.Cool slightly. Strain stock, pressing on solids to extract as much liqud as possible. Discard solids. Refrigerate turkey stock overnight. (Can be prepared ahead. Keep stock refrigerated up to 5 days or skim fat and freeze up to 3 months.) Skim and discard solidified fat from surface of stock before using.

Baked Macaroni And Cheese

Recipe By: Mom
Serving Size: 1

• 2 Cups elbow macaroni
• 1/2 Cup butter
• 1/2 Cup flour
• 1/2 Cups milk
• 1/2 Cups sour cream
• 1 Teaspoon salt
• 1/2 Teaspoon pepper
• 10 Ounces cheddar cheese, shredded

Preheat oven to 350 degrees.Cook noodles in salted water as per package directions. Drain noodles and put in 3 quart casserole dish.Melt butter. STir in flour and add milk and sour cream slowly until thick. Take off heat. Add salt, pepper and most of the grated cheese.Pour over noodles. Sprinkle remaining cheese on top and bake for 1 hour.

Baked Beans

Recipe By: Vennette Kragenbrink
Serving Size: 6

• 2 large cans pork and beans
• 2 Pounds Jimmy Dean sausage
• 1 Cup catsup
• 1 Cup brown sugar
• 2 Tablespoons prepared mustard
• 1 onion

Mix all ingredients together. Bake 325 degrees 1-2 hours

Bacon Wrapped Little Smokies.

Serving Size: 1
little smokies bacon brown sugarCut bacon slices in half. Wrap little smokies in bacon, attached with a toothpick.Spray a cookie sheet. Place little smokies on cookie sheet. Sprinkle with brown sugar.Bake 350-375 degrees 10-15 minutes

Autumn Pot Roast

Recipe By: Taste of Home
Serving Size: 14

• 1 garlic clove, minced
• 2 Tablespoons cooking oil
• 5 Pounds rump roast, boneless
• 3 Tablespoons cider, or red wine vinegar
• 1/2 Cup tomate juice
• 2 Tablespoons ketchup
• 1 Tablespoon sugar
• 2 Teaspoons salt
• 1/4 Teaspoon pepper
• 8 medium carrots, cut into thirds
• 1/2 Pound small whole onions
• 1/2 Cup flour
• 1 Cup water, cold

In a dutch oven over medium heat, saute garlic in oil for 1 minute. Add the roast; brown on all sides. Combine vinegar, tomato juice, ketchup, sugar, salt and pepper; pour over roast. Cover and simmer for 2 hours. Add carrots and onions; cover and cook for 1 hour or until meat and vegetables are tender. Remove to a serving platter and keep warm.Skim fat from pan juices. Add water to juices to measure 3 cups. Mix four and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes. Season with salt and pepper. Slice roast; serve with vegetables and gravy.

Artichoke Dip

Recipe By: Susan henderson
Serving Size: 1

• 1 can artichokes, not marinated
• 1 Cup mayonnaise
• 1 Cup parmeasen cheese

Chop up artichokes. mix with all other ingredients.Bake 400 degrees for 10 minutes.Serve hot with triskets.