Ingredients:
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4 pounds russet potatoes (peeled and cut into 1/8 inch slices)
3 cups heavy cream
1 cup milk (whole milk)
1 cup cheddar cheese (shredded)
1 small onion (minced)
2 cloves garlic (minced)
2 tablespoons salt (or to taste)
1/2 teaspoon black pepper (or to taste)

Instructions:
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Preheat oven to 350 degrees.
In a large sauce pan, melt butter over medium heat.
Add in the onion and saute it until it begins to brown.
Add the garlic to the saucepan and saute it for 30-45 seconds.
Add in the potatoes, milk, cream, salt and pepper and bring to a simmer.
Cover the saucepan and let it continue to simmer until the potatoes start to become tender, but not tender all of the way through.
Pour the potato mixture into a 3 quart baking dish.
Sprinkle the cheese evenly over the potato mixture.
Place the dish in the oven and bake for approximately 20 minutes or until the top is a golden brown and the cream is bubbling around the sides.

Ingredients:
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4 cups of tart cooking apples (sliced)
3/4 cup brown sugar
1/2 cup oats (quick cooking oats)
1/2 cup butter (softened)
1/2 cup all-purpose flour
3/4 teaspoon nutmeg (ground)
3/4 teaspoon cinnamon (ground)
Shortening (for greasing pan)

Instructions:
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Preheat oven at 375 degrees.
Take an 8 inch square pan and grease the bottom and sides with shortening.
Evenly spread out the apple slices in the bottom of the pan.
In a large bowl mix the brown sugar, flour, oats, nutmeg, and cinnamon together.
Once the ingredients are mixed throughly, sprinkle over the apples in the pan.
Bake the apple crisp for approximately 30 minutes or until it is a golden brown.

Ingredients:
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2 1/4 teaspoons dry yeast
3 1/4 cups all-purpose flour
1 1/2 cups water (warm)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon brown sugar

Instructions:
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Pour the warm water in a large bowl.
Put the yeast and brown sugar in the water and let it dissolve for 10 minutes.
Stir the oil and salt into the newly formed yeast solution.
Mix in the 2 1/2 cups of all-purpose flour.
On a well floured surface, knead the dough with the remaining flour until no longer sticky.
Once you are done kneading, place the dough in a well oiled bowl.
Cover the bowl with a cloth and let the dough rise for about 1 hour.
If you are baking the pizza dough in an oven on a pan, preheat the oven at 425 degrees.
Cook the pizza dough in a lightly oiled pan for 15 minutes before placing sauce or toppings.
Once you place the toppings, cook until cheese and crust is a golden brown.

Ingredients:
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1 1/2 pounds ground beef
1/2 pound ground pork (If you don’t want pork replace with ground beef)
2 large eggs
2 cloves garlic (minced)
1 cup Romano cheese (freshly grated)
2 cups Italian bread (dried and crumbled)
1 1/2 tablespoons parsley (chopped)
1 1/4 cups water (warm)
1 cup olive oil
black pepper (to taste)
salt (to taste)

Instructions:
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In a large bowl mix the ground beef and pork together.
Add in the eggs and stir thoroughly.
Mix in the garlic, parsley, salt, pepper, and cheese.
Slowly mix in the bread crumbs while adding in a 1/4 cup of water at a time until all of the bread crumbs and all 1 1/4 cups water is mixed in.
From the meat mixture, shape meatballs into your desired size.
Take a large skillet and heat the olive oil.
Fry a few meatballs at a time until they become very brown and slightly crisp.
After each batch of meatballs are fried, drain them on a paper towel.

Ingredients:
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1 large ripe avocado (peeled and pitted)
1 teaspoon lemon juice
1/4 cup salsa (not too chunky)
1/4 teaspoon garlic powder
salt (a dash or to taste)
chili powder (a dash or to taste)

Directions:
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In a medium to large bowl, mash the advocado with a fork until farily smooth.
Add in the lemon juice and stir throughly.
Stir in the 1/4 cup of salsa until completely mixed in.
Now add in the garlic poweder, salt, and chili powder and mix well. You don’t want clumps of powder in your guacamole.
Serve

Ingredients:

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1/4 cup butter
1 cup heavy cream
1 1/2 cups parmesan cheese (freshly grated)
1/4 cup parsley (chopped)
1 clove garlic (crushed)

Instructions:

________

In a medium size saucepan, melt 1/4 cup of butter over medium to low heat.
Add the cream to the saucepan and let it simmer for about 5 minutes.
Whisk in the parmesan cheese and garlic and heat thoroughly.
Stir in the parsley.
Serve over your favorite pasta.

From the kitchen of Dee Cooper.

Ingredients:

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4 tbsps flour

1 tsp paprika

1/4 tsp dry mustard

1 tbsp ketchup

1/2 stick butter

1 tsp chili powder

1/2 tsp cummin

1 tbsp pepper sauce

Instructions:

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Mix all about ingredients and cook until thick.

Then mix in:

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3/4 pd American cheese

1 tsp garlic powder

2 pods Jalapeno peppers (chopped)

1 1/2 c milk

Instructions:

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Mix second part into first mixture until melted and lump-free.

Ingredients:
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4 large eggs
2 tablespoons milk
1/4 teaspoon ground cinnamon
8 slices of bread (Thick Texas Toast for Best Results)
Powdered Sugar (To taste and for Decoration)
Cooking Spray or Oil

Instructions:
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In a medium to large size bowl beat the eggs, cinnamon, and milk together.
Dip the bread into the egg mixture until thoroughly coated.
Heat a griddle or frying pan on medium heat and lightly coat with cooking spray or oil.
Place the egg coated bread slices on the griddle or frying pan and cook until a golden brown on both sides.
Once cooked, place on plates to serve and sprinkle powdered sugar to taste.

Ingredients:

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4 cups rice (cooked, cold)
2 large eggs
2 green onions
4 tablespoons oil
2 tablespoons soy sauce
1 teaspoon salt
Pepper (to taste)

Instructions:

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Wash green onion and chop finely
In a small bowl lightly beat the eggs with salt and pepper. Use more or less pepper based on your preference.
Heat a frying pan or a wok if you have one and add 2 tablespoons of oil.
Once the oil becomes hot, add in the egg mixture.
Cook and stir the eggs until they are lightly scrambled.
Remove the eggs and clean the frying pan or wok.
Heat the newly cleaned frying pan or wok and add 2 tablespoons of oil.
Add in the rice and stir fry for a few minutes.
Break up the rice with chop sticks or a wooden spoon so it doesn’t clump.
Add in the 2 tablespoons of soy sauce and stir.
Once the rice is throughly heated, add in the scrabmled eggs and stir.
Add in the green onion and stir.

Ingredients:
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1 pack yellow cake mix (18.25 oz)
1 large egg
1 ripe bananas
1/2 cup milk
1/2 cup pecans (chopped)*

* pecans optional

Instructions:
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Combine pack of yellow cake mix, milk, and large egg in mixing bowl.
Add banana to mixture and beat on medium speed for about 2 minutes.
Combine pecans if desired.
Pour into two 8-in. x 4-in. x 2-in. greased loaf pans.
Bake at 350F for 40-45 minutes or until a toothpick, placed in the middle, comes out clean.
Cool for 10 minutes in loaf pans.
After, remove from pans, and let cool completely.