Momma Gert's Place

• 8 country style sausage links, each about 4 inches long
• water
• 1/2 cup butter or margarine
• 2 cups all purpose flour (sifted)
• 1/2 teaspoon salt
• 2 eggs

In covered skillet over medium heat, simmer sausages and 1/4 cup water for 5 minutes; uncover; cook sausages until browned, turning often; refrigerate until cold.

In a medium bowl with pastry blender, cut butter/margarine into flour and salt until mixture resembles coarse crumbs. In 1-cup measure, beat eggs; add water to measure 2/3 cup. Sprinkle 6 tablespoons egg mixture into flour mixture, mixing fork until moist; shape into ball. Preheat oven to 425 degrees.

On floured surface, roll dough into 20" by 10" rectangle; cut into eight 5 inch squares. Brush each square with some of the egg mixture; place a sausage along one edge; roll up; seal; place seam side down on greased cookie sheet. Bake for twenty minutes or until golden brown. Cut each roll into four slices.

• Yields: 32 appetizers
• Preparation time: 2 1/2 hours

• 1 lb. ground beef
• 1 1/2 c. seasoned dry bread crumbs
• 1/2 c. dry sherry
• 1/2 tsp. ground mace
• 1/2 tsp. salt
• 1 1/4 c. heavy whipping cream
• All purpose flour
• 2 T. salad oil
• 2 T. butter or margarine
• 1 10 oz. can condensed beef consommé

In a large bowl, combine first 6 ingredients with 3/4 cup heavy whipping cream; shape into 40 small meatballs. On waxed paper, in about 1/4 cup flour, coat meatballs.

In a large skillet over medium heat, melt butter or margarine. Stir in 1 tablespoon flour until well blended and smooth. Gradually stir in undiluted consommé and 1/2 cup heavy whipping cream. Heat to boiling, stirring constantly. Add meatballs, simmer, covered for fifteen minutes or until meatballs are tender.

• Yields: 40 appetizers
• Preparation time 1 hour 30 minutes

• 1/4 cup butter
• 4 cups shredded lettuce
• 1 large onion, chopped
• 1 tablespoon all purpose flour
• 1 teaspoon sugar
• 1/4 teaspoon ground coriander
• 3 13 ounce cans chicken broth
• 2 10 ounce packages frozen peas
• 1 cup milk

In a 3 quart sauce pan over medium heat, in hot butter, cook lettuce and onion until tender, stirring often. Add flour, sugar, and coriander. Slowly stir in broth; add peas; reserving a few for garnish; cook covered for fifteen minutes.

In covered blender, blend mixture a cup at a time; return it to the pan. Add milk, reheat. Garnish with reserved peas.

• Yields: 10 servings
• Preparation Time: 1 hour

• 1 6 to 8 pound capon
• 1/4 cup salt
• 1 teaspoon parsley flakes
• 3/4 teaspoon thyme leaves
• 1/2 teaspoon rubbed sage
• 1/8 teaspoon cracked pepper
• Salad oil

Prepare capon by removing giblets and neck from inside the bird. Rinse the bird with running cold water and drain well. Mix salt and next four ingredients and rub over outside and inside of the body cavity. Cover and refrigerate at least 12 hours or overnight.

Brush skin with oil, roast uncovered in 325 degree oven for 3 to 4 hours, basting frequently.

• Yields: 8 servings
• Preparation time: 17 hours

• 4 boxes macaroni and cheese dinner
• 3 eggs
• 1/2 cup evaporate milk
• 3 pound block Velveeta cheese
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons margarine

In a 5 quart Dutch oven, cook macaroni noodles as directed on the box. Drain. Pour into a large bowl. In a separate bowl, open the packages of the macaroni and cheese and pour into the bowl. Beat eggs, milk, salt, pepper, and margarine into the mixture. Pour noodles into a casserole dish. Pour custard over noodles. Bake for thirty minutes in a 350 degree oven. Cut blocks of Velveeta cheese out and place over the top of the casserole. Bake for five more minutes.

• Yields: 8 servings
• Preparation time: 1 hour

• 4 large sweet potatoes (cooked) or 2 large cans of yams
• 2 tablespoons butter or margarine
• 1 package marshmallows
• 1 cup evaporated milk
• 2 eggs
• 1 teaspoon allspice
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 teaspoon vanilla flavoring
• 1/4 cup Southern Comfort Liqueur

Preheat oven to 350 degrees.

In a large bowl, combine all ingredients except marshmallows. Beat well until the custard is smooth. Pour into a casserole dish.

Bake for forty five minutes.

Place marshmallows on top. Bake for five minutes.

• Yields: 8 servings
• Preparation time: 1 hour

• 2 large green peppers
• salt
• water
• 2 cups seasoned hot corn or mixed vegetables
• dash lemon and pepper
• dash paprika

Cut peppers in half lengthwise; remove stem, seeds and membrane. In a 3 quart saucepan over medium heat in 1 inch boiling, salted water, heat green peppers to boiling, cover and simmer fro 5 minutes or until peppers are tender crisp. Drain.

Spoon seasoned hot cooked corn or a selection of cooked and chopped mixed vegetables into the pepper halves. Serve hot.

• Yields: 4 servings
• Preparation time: 45 minutes

• 5 egg yolks (save three whites for meringue)
• 1 1/2 cup sugar
• 1/2 cup butter or margarine
• 2 tablespoons cornstarch
• 1/2 cup evaporated milk
• 2 tablespoons instant cappuccino mix (Nestle preferably)
• 2 tablespoons cocoa

Preheat oven to 350 degrees.

In a large bowl cream together sugar and butter. Add remaining ingredients to form custard.

Pour into 9 inch pie shell.

Bake for thirty five to forty minutes.

• 3 egg whites
• 3/4 cups sugar
• 2 teaspoons cream of tartar
• 1/4 teaspoon almond extract
• 1 teaspoon brandy

Combine ingredients and beat with an electric mixer until stiff peaks form. Spread over hot pie and place in oven until it becomes light gold in color.

• Yields: 8 servings
• Preparation time: 1 hour thirty minutes