Grandma Sandberg's Angel Biscuits

4 cups flour
1 tsp salt
8 tsp baking powder
1 tsp cream of tartar
4 tsp sugar
1 cup shortening
1 1/3 cups milk

Mix all dry ingredients together. Cut in shortening with a pastry blender until the size of peas. Gradually stir in milk. Roll or press out to thickness desired. Bake at 450 degrees (very important) for 12 minutes.

For whole wheat or dark biscuits, use 1/2 white and 1/2 whole wheat flour.

Grandma Sandberg's One-Pan Spaghetti

1 lb. ground beef
1/2 cup chopped onion
1 9oz can whole tomatoes
1 18oz can tomato juice
1 8oz can tomato sauce
1 1/2 tsp sugar
1 1/2 tsp oregano
3/4 tsp garlic powder
1 tsp Worcestershire sauce
1/2 tsp salt
1/2 of a 7oz pkg of spaghetti, uncooked and unbroken

Brown beef and onion in large saucepan. Drain fat. Add tomatoes, tomato juice, tomato suace and the seasonings. Bring the mixture to a boil. Add the uncooked spaghetti and lower heat to simmer.

Cover lightly and simmer 40 minutes, stirring occasionally. Bake, covered, at 325 degrees for 1 hour, stirring occasionally. Uncover and bake 1/2 hour longer. Parmesan cheese can be sprinkled on top just before serving

Serves 4-6.

Pete's Simon and Garfunkel Stuffing

1/2 loaf dried bread crumbs
one big yellow onion
one grated apple
stalk of celery
a whole lot of fresh garlic
one grated carrot
parsley, sage, rosemary and thyme
salt and pepper
olive oil

Dice up your onion and garlic, 8-12 or more cloves, take the celery stalk and slice it up from the leafy end, including the leafy, until you have more than seems reasonable, then chop it fine. Grate the carrot and apple. Heat up the olive oil, then saute the onion, celery, carrot and apple until pretty soft. Add garlic and continue until the garlic is soft. Add all of the spices, again, more parsley than seems reasonable, then more or less equal ammounts of the others, you may want to chop up the rosemary. You might want to add some poultry seasoning as well, but that messes up the parsley, sage, rosemary and thyme theme so don't tell anyone. Mix all of this stuff with the bread crumbs, salt and pepper to taste and add water a teensy bit at a time, just to make it moist enough so you can grab a handful for stuffing. Stuff all this up the turkey's butt.

Scott's Turkey

Thoroughly wash turkey.
Place in pan and rub with lots of lemon juice.
Peel a head of garlic and rub slices of garlic all over the skin.
Place garlic slices under skin and the rest in the cavity.
Rub with oil and soy sauce.

Bake according to weight and temperature guidelines on package.
We have been very successful using baking bags.

Suta's Corn Bread Pie & Upside Down Version

1 can chili beans (or spicy black beans)
1 1/2 cups shredded cheddar, Colby or co-jack cheese
1 batch of Really Good Corn Bread batter

Spray large cast iron skillet (or equivalent) with non-stick spray. Add canned beans and top with cheese. Spread corn bread batter and bake at 350 degrees for 30-35 minutes. Cut in wedges.

For upside down style, prepare same way but omit cheese. When done, place serving platter over pan and invert. Then sprinkle cheese over beans and return to oven just until cheese melts. Serve in wedges.

Suta's Quick White Chili

6 cans great northern beans
2 onions, chopped
1 Tablespoon oil
6-8 cloves garlic, chopped
2 small cans diced green chilies
2-3 teaspoons ground cumin
2 teaspoons dried oregano 1
teaspoon cayenne pepper (less if you want a milder taste)
4 cups cooked diced chicken
1 cup sour cream
3 cups sour cream

Garnish with: chopped green onions, chopped cilantro and chopped tomatoes.

Saute onions in large pot till golden. Add canned beans, spices, garlic and chicken. Add enough water to keep mixture from burning and simmer 30 minutes. Add sour cream and cheese and heat through until all is melted and creamy.