Some favorite recipes


1 French baguette, sliced
8 oz fresh crabmeat
1 med onion, finely chopped
1/2 cup mayonnaise
1/2 cup Parmesan cheese
1 13-oz can artichoke hearts, drained and chopped
Dash of Worcestershire sauce
Dash of Tabasco sauce

Preheat oven to 350 degrees.

In a medium bowl, combine crab meat, onion, mayonnaise, Parmesan cheese, artichoke hearts, Worcestershire and Tabasco sauces and mix thoroughly. Transfer to an 8 inch oven proof dish and heat for 15-20 minutes until golden brown on top.


1-1/2 lb. (6 sticks) butter, melted
Dash celery salt
1 clove garlic (or more), minced
Dash garlic salt
Dash pepper
1 tsp. real lemon juice
4 small boxes mushrooms, sliced

Put all in crockpot. Cook on low 1 1/2 hour.


1 pkg 8 oz noodles
2 tbs butter
1 lb gr beef
2 cans (7.5 oz) tomato sauce
1 pkg (8 oz) cream cheese
1 c cottage cheese
1/2 c sour cream
1 gr pepper, chopped
1 onion, chopped

Boil noodles, drain, stir in butter and set aside.

Saute ground beef (drain fat), add tomato sauce and remove from heat.

Mix cream cheese, cottage cheese and sour cream together.


This is for a double batch, perfect for serving and using a Foodsaver or some other device to save the leftovers for later! To make a single batch, simply cut the recipe in half. I use canned, pressure cooked meats in this recipe - you can simply use two pounds of beef (or beef/buffalo, for best flavor), shredded or cubed for a single batch, or 3 to 4 pounds for the double batch below:


Remove peels and core. Some pack pears sliced; I tend to cube them, and place them in a bowl of lemon water to prevent browning.

Place prepared pears in a pan with white grape or apple juice. Bring to a boil for five minutes, stirring often.

Pack into pint jars and fill with juice, leaving 1/2 inch headspace. Seal jars and hot water bath for 20 minutes.


There are a lot of things you can do to try to match Jim's famous home canned stewed tomatoes. But here are a few guidelines.

For one, tomatoes are not acidic, so you can't pressure cook them and expect good flavor. You also can't hot water bath them and expect them not to spoil. So what can you do?

Scald them in boiling water to remove skins.


Hard boil eggs that are three to four weeks old (most store bought eggs are already at this age. Fresh eggs will NOT work unless aged, as they don't peel well).

Peel eggs, and pack into jars. I will not use anything larger than a pint jar - typically I will use a half pint jar and pack two or three eggs into it.

Add spicing. This can be a combination of many things: 2 peppercorns per egg, a generous dash of hot sauce, such as Tabasco or Spontaneous Combustion, mustard seed, and a bit of curry powder.


Properly canned, these tart, crunchy dilled beans will keep for months -- the perfect holiday or housewarming gift.

2 pounds fresh green beans, trimmed
8 to 10 sprigs of fresh dill
4 medium cloves garlic, sliced vertically
4 cups cider vinegar (5% acidity)
2 cups water
3 tablespoons coarse or pickling salt
1-1/2 teaspoons fennel seeds
1 teaspoon hot red-pepper flakes


In pan normally used to boil spaghetti noodles, bring water to boil. Add 1/2 cup sugar, 1/2 cup salt. Dissolve. Cube fresh halibut and drop into boiling water. When halibut cubes float to the top, remove. Serve by dipping into butter. Mmmm Mmmm GOOD!


1/2 cup white mustard seeds
1/2 cup red wine
2/3 cup red wine vinegar
1/2 cup water
1/2 teaspoon ground allspice
1 teaspoon honey
1 1/2 teaspoons minced garlic
3 teaspoons kosher salt
2 bay leaves, finely crushed