<strong>Stuffed Sweet Pepper Soup</strong> 1 pound ground beef 8 cups water 4 cups tomato juice 3 medium sweet peppers, diced 1/2 cup chili sauce 1 cup uncooked long grain rice 2 celery ribs, diced 1 large onion, diced 3 tsp. chicken bouillon granules 1 garlic clove, minced 1 tsp. salt Cook beef over medium heat in a large Dutch oven or port. Cook until no longer pink. Add all remaining ingredients. Bring to a boil. Reduce heat and simmer uncovered for 1 hour or until rice is tender. <strong>Stick Pickles</strong> 3 3/4 cups vinegar 2 Tbsp. salt 4 1/2 tsp celery seed 4 1/2 tsp. turmeric 3/4 tsp. mustard seed Cut cucumbers in strips. Pour boiling water over them. Let stand 4 hours or longer. Mix all ingredients together and boil for 5 minutes. Pack cucumbers in jars. Pour solution over them. Seal. Boil in hot water bath for 10 minutes. <strong>Five Flavor Pound Cake</strong> 3 cups sugar 1/2 cup shortening 3/4 cup all purpose flour 1/2 tsp. baking powder 2 sticks butter 5 eggs 1/4 tsp. salt 1 cup milk Flavorings: 1 tsp. vanilla, 1 tsp coconut, 1 tsp butter, 1 tsp. lemon, 1 tsp. rum Cream butter, sugar and shortening. Add eggs, one at a time. Mix flour, salt and baking powder together and add to creamed mixture, alternating with milk. Add flavorings last. Bake in tube pan for 1 1/4 hours at 350º. Topping 1 cup sugar 1/2 cup water 1tsp. each of the five flavorings <em>The following recipes are from Joyce Varner’s kitchen:</em> <strong>Squash Casserole</strong> 3 or 4 yellow squash, sliced, but not too thin 1 box frozen broccoli 1 onion, chopped 1 can chunk chicken 1 can cream of chicken soup 1 box Stove Top stuffing mix, prepared as directed on package. Place squash on bottom of dish. Add broccoli, onion and chicken. Pour soup over top. Top with the prepared dressing. Bake at 350º for about 40 minutes until squash is tender and dressing is browned. <strong>Good Biscuits</strong> 4 cups flour – Hudson’s Cream! 8 tsp. baking powder 1 1/2 tsp. salt 2 cups buttermilk 1/2 cup good vegetable oil Mix dry ingredients together. Put oil and buttermilk in mixing bowl and stir together. Add dry ingredients. Mix well. Roll out and cut into biscuit rounds. Put biscuits into a greased pan. Bake at 425º until brown. After you take them out of the oven, cover with a wet paper towel and let them sweat some. Makes about 24 biscuits. <em>Enjoy</em> <em>If you have any questions or requests, you may call me at 304-799-4757.</em> <em>Louise</em>
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