Copper Pennies

2 lbs carrots, sliced crosswise
1 sm onion, chopped finely
1 med bell pepper, chopped finely
3 ribs celery, chopped finely
1 c tomato soup, undiluted
1 c sugar
1/4 c oil
3/4 c Apple Cider vinegar
1 T dry mustard
1 T Lea & Perrins

Cook sliced carrots in salted water until fork tender. Add chopped onion, bell pepper and celery to the drained carrots.  Set aside.  Mix and bring to a boil soup, sugar, oil, vinegar, mustard and Lea & Perrin.  Pour this hot mixture over the above vegetables.  Refrigerate overnight.  Serves 10-12. 


Syrup Cake (Cajun)

1/2 c sugar
2 eggs
2-1/4 c all purpose flour
1 t salt
1/2 c milk
1/2 c butter
1 c pure maple syrup
2 t baking powder
1/2 t soda

Preheat ove to 350 degrees.  Grease and flour 6 cup tube pan.  Cream sugar and butter until fluffy.  Add eggs one at a time.  Beat well.  Blend in syrup.  Stir together dry ingredients. Add to egg/sugar mixture, alternating with milk and beating until blended.  Pour into prepared pan.  Bake 50 minutes. Let cool in pan for 10 minutes. Turn over onto rack with cookie sheet underneath.  Pierce warm cake with ice pick or fork.  Spoon on mixture of 1/2 c maple syrup and 3 T lemon juice. Cool.


Sausage Bread

2 loaves home made bread or frozen bread dough
2 white onions chopped fine
2 cloves minced garlic
1 c celery, finely chopped
1 bell pepper, finely chopped
1 lb ht sausage
1 lb mild sausage
1 lb Mozzarella cheese, grated
1 lb Longhorn Cheddar Cheese, grated
Parmesan cheese

Let dough rise. Cut into 4 equal pieces and roll thin.  Saute onions, garlic, celery and bell pepper.  Fry sausage and drain off fat. Mix onions, garlic, celery and bell pepper and sausage.  Let cool. Grate cheese and alternate a layer of cheese and sausage on rolled out bread dough.  Sprinkle with Parmesan cheese and roll up like a jelly roll.  Bake at 350 degrees until brown.  About 30-45 minutes.  Makes 4 rolls.  This will freeze well.  Good to serve with a green salad for a meal.  Will serve 10-12+.


Best BBQ Sauce

1 onion  chopped
4 or 5 cloves garlic chopped
1 large jar Pace Picante Sauce (mild or medium)
2 lb brown sugar
1 can chipole peppers (put in blender and puree)

Saute' onion and garlic until softened in a little olive oil. Add picante sauce, sugar and pureed chipotle peppers.  Cook in a crock pot for 8 hours on low.  Makes about 1.5 quarts.