Appetizers

Rice Pudding

Bake slowly until the pudding is brown on top and of a thick, creamy consistency. Rice pudding is one of the comfort foods we all remember with nostalgia. Cooked long and slow (even overnight) and with different flavorings, it is easy, stress-free and delicious. This is a recipe from many years ago. 4 oz. long grain rice (not instant) 1 2 oz. butter (optional) 2-3 oz. sugar Grated nutmeg or other flavoring (see below) Flavorings Sprinkle or grate on top ground cinnamon, nutmeg Add before...

Vinegar

3 tbsp. butter 1 cup sugar 1 2 cup sugar Cut up and sprinkle butter over bottom of crust. Sprinkle 1 cup sugar over butter in crust. Mix 1 2 cup sugar with flour and sprinkle evenly across bottom of crust. Sprinkle liberally with nutmeg. Using a 2 cup liquid measurer, pour in vinegar and add water - DO NOT EXCEED 1 and 1 2 cup OF LIQUID. Pour over dry mixture in pie crust. Cover with top crust pinch edges tightly together to prevent overflow while baking. Do not cut any slits for steam when the...

Western Sourdough Flapjacks

In the West, sourdough was a common ingredient in almost any chuck wagon. Today there are a lot of modern ways to make that same great taste. 1 cup all purpose flour 3 tsp. baking powder 2 tsp. brown sugar 1 tsp. white sugar 1 tbsp. butter (real butter preferred) 1 2 cup milk Pour vinegar in the milk and let it set a few minutes (mixture will be lumpy). Mix dry ingredients in a large bowl. Add remaining ingredients. Use a big plastic dipper and dip 3 4 spoonful of flapjack mix into hot skillet....