1 bunch carrots, julienne``cut into thin strips OR 2 pkg mini carrots. 1 can cream of celery soup 2 TB olive oil 1 onion sliced 2 tb garlic minced 3 TB flour 2 tb sugar 2 tb dill weed 1/2 soup can milk or cream 2-3 dash allspice salt/pepper to taste saute carrots with olive oil along with the sliced onion and minced garlic for about 5 minutes. The mini carrots take quite a while longer to cook but at least you don't have to julienne the carrots. When a bit wilted dust the mixture with flour and add the soup, milk, and dill weed. Cover and cook till done. The mini carrot take at least 20 minutes on low to medium. Julienned take less time. Season to taste and add the sugar at the last along with a few dashes of allspice.

Baked Stuffed Yellow Squash 4-6 large summer squash 1/2 lb hot or medium pork sausage 1/2 cup chopped onion 1 lb canned tomatos 3/4 cup cooked rice 1 tsp sugar 2 tb chopped parsley 1 garlic clove,minced salt pepper to taste 2 tb butter 3 oz can chopped mushrooms 8-10 Ritz crackers Cook squash in boiling water (10 min)till tender. Cut squash in half and remove seeds and pulp to 1/2 of skin. Mash seeds/pulp well and season with salt and pepper. Brown sausage and onion till tender. Add rice, mashed squash, parsley. In another pan combine tomatoes, garlic and season with salt/pepper. Simmer 10 minutes. Add chopped mushroom. Put the sausage filling into the shells of the saved squash. Cover with tomato sauce.Crush cracker and mix with butter. Bake at 375 F for 30 minutes.

Kartoffel Pfankuchen (potato pancakes) [Luchow's NYC] 6 medium potatoes, grated 1 onion grated 2 tb flour 4 strips, bacon cooked and crumbled 2 eggs salt/pepper to taste nutmeg to taste Mix all ingredients. Fry in butter. Drain on paper towel.
Best Baked Beans 1 lb sliced bacon 1 onion chopped 2 15 oz cans red kidney beans, drained 1/4 cup brown sugar 2- 15 oz cans butter beans, drained 2- 15 oz cans pork and beans, drained 1/2 tsp dry mustard salt/pepper to taste Fry bacon and drain and break into small pieces. In bacon grease saute the onion. Put beans in cassarole dish and mix in remaining ingredients along with the bacon. Bake at 350F for 1 hour.
Pork Fried Rice 2 cup long grain rice 4 pork chops or ham diced 2 medium carrots grated 1 can water chesnuts sliced 4 eggs beaten with 2 tsp oil large onion diced 3 1/3 cup water Soy sauce to taste 3 tb oil 2 medium green peppers, diced 1/2 cup leftover veggies like green peas Bring the water and rice to a boil. Stir once and cook for 10 minutes. Cover and cook for 5 minutes. Cool. Toss meat with 1 tb soy sauce. Heat oil and cook for 5 minutes. Add onions and carrots. Cook 5 minutes. Add green pepper, chestnuts and leftovers and cook 5 minutes. Add cold rice a little at a time and heat 5 minutes. Make a well and cook eggs till soft scrambled. Season with soy sauce to taste.
German Red Cabbage 1/2 cup shortening 1 onion, diced 1 apple, diced 1 cup sugar 1 medium head red cabbage[2-3 lbs] sliced 3 bay leafs dash cinnamon 1 tb salt 1 tsp pepper dash cloves or 3-4 whole cloves 1/2 cup white vinegar 2 cup beef stock In large kettle, melt shortening over low heat. Add onion, apple, cabbage, sugar, bay leaves, cinnamon, salt and pepper, cloves, vinegar and beef stock. Simmer 30-40 minutes turning 2-3 times during cooking period. make 8-10 servings.... David Wade recipe from The Jagerstube in Dallas. Cabbage Bohemian 1 medium head cabbage, sliced thin 6 slices bacon cut into 1" piece 1 large sliced thin onion 3/4 cup chicken broth 1 tb caraway seeds salt/pepper to taste 1 tb cider vinegar Fry bacon reserving 2-3 TB bacon grease. Remove bacon. On medium heat saute onion and cabbage till turning golden on edges and wilted. Pour in cider vinegar and chicken broth. Cook 20 until cabbage is tender. Sprinkle with caraway seed and mix in crumbled bacon.

Black-eyed Pea's Baked Squash 5 lbs summer squash 2 eggss beaten 1 cup whole wheat bread crumbs 1 stick butter melted 1/4 cup sugar salt and pepper 1/4 cup chopped onion Cut each squash into a few piece and cook in boiling water till tender. Drain and mash. Combine with rest of ingredients and put in a buttered cassarole dish. Cover with a thin layer of bread crumbs or some French onion chips crushed like I did. Bake at 350 F till golden brown.