Jeff Albro

Mix the following in the top pan of a double boiler:

• 1 cup sugar
• 2 tablespoons dry mustard
• 1 pre-beaten egg yolk (no white)
• 1 cup light cream (you can use milk if you don’t have cream)
• 1 tablespoon flour
• 1/2 cup regular vinegar (cider or colored vinegar)

Heat in double boiler. Stir constantly. When the mixture starts to thicken, COVER and let cool. Serve warm or cold.

• Half a bag of baby spinach
• Half an onion, chopped
• Half a red pepper, chopped
• Six large eggs
• 8 oz. Monterrey Jack cheese (low fat)
• 1/3 cup of Half and Half
• Salt and pepper to taste

Preheat oven to 350 F

Saute onions and peppers.

Put eggs, Half and Half and cheese into a bowl and stir.  Add spinach to onions and peppers just long enough to get it to wilt.  Add vegetables to bowl and stir.   Pour into oven safe dish and put in the oven.

Cook 25-30 minutes. Serves 4.

• ½ pound (2 sticks) butter, creamed with
• 2 cups granulated sugar. Beat with
• 2 eggs and 5 tsp vanilla. Add
• 3 cups sifted flour
• 1 tsp baking soda
• 1 ½ tsp salt

Stir well. Makes a fairly stiff dough.

Separate dough in two sections and make rolls of the dough. Put the two rolls (each wrapped in wax paper) side by side in an empty ice cube tray.

Dough will keep for a week in the refrigerator. Refrigerate overnight. DO NOT FREEZE!

Slice 1/8” thick. Place on lightly greased cookie sheet about 1” apart. Sprinkle with colored non-pareils. Bake at 375° for 8-10 minutes. Cookies freeze well after they are cooked.

Makes 5-6 dozen.

• 2 Packages Strawberry Jello
• 2 cups boiling water
• 2 10oz packages frozen strawberries
• 1 2/3 cups of crushed canned pineapple drained
• 2 Bananas diced
• 2 Tbsp Lemon juice

Dissolve jello in boiling water. Add frozen strawberries , stir to break up. Add remaining ingredients. Refrigerate for at least 6 hours. Serve garnished with Cool Whip. (Half of recipe is equally tasty.)

• 2 cups granulated sugar
• 1 cup light brown sugar
• 2 sticks butter or margarine (do not use corn oil margarine)
• 1 cup light Karo syrup
• 1 cup heavy cream
• 1 cup milk
• 1 tsp vanilla extract

Grease pan well or line with waxed paper, either a 9”x9” or 7 ½” x 11”.

Mix ingredients well in a heavy pan (like the bottom of a pressure cooker) and let ingredients come to a boil, stirring occasionally and cook for approximately 20 minutes, or until candy thermometer registers 234-240° (soft ball stage).

Remove from burner and add 1tsp vanilla extract.  Mix and then immediately pour into prepared pan.

Let cool. Store in refrigerator or candy may be frozen, before or after cutting and wrapping individual pieces in waxed paper.

• ¾ cup margarine (okay to substitute unsalted butter)
• 1 cup sugar
• 1 egg
• ¼ cup molasses (gold label)
• 2 tsp Baking soda
• 2 cups sifted flour
• ½ tsp. Cloves
• ½ tsp Ginger
• 1 tsp Cinnamon
• ½ tsp Salt

Melt margarine in 3 of 4 qt saucepan over low heat. Remove and let cool.

Add sugar, molasses, and eggs; beat well.  Sift together remaining ingredients. Add to first mixture. Chill.

Form in 1 inch rolls. Roll in granulated sugar. Bake 8-10 minutes at 375 F.
Makes approx 4 dozen. Recipe doubles well. Cookies freeze well.