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From: Jane Macfarlane

Juice of 1/2 lemon
1 lb. button mushrooms, washed and trimmed
1/2 cup white wine
2 garlic cloves, minced
2 tea. chopped onion
oregano salt and pepper
1 cup extra virgin olive oil

Simmer 20 minutes, put into refrigerator.

From: Wayne “Butch” Ericson

1/2 pound Bacon
1/4 pound Butter (1 stick)
2-3 Green onions
1 pound whole Mushrooms, washed
Cast iron pan or pot (not absolutely needed, but it makes a big difference in taste)

Chop the bacon into small pieces and fry over medium heat until cooked but not crispy. Add onions and butter, cooking until onions are tender and butter is melted. Add the mushrooms and cook, covered, until tender - about 15 minutes.

From: Randy Peterman

1 cabbage, rinsed, chopped, and salted
4 garlic cloves, chopped
1 tea. fresh ginger, chopped
2 tea. fish sauce
3 tea. hot red chili powder

Let the cabbage sit, salted, for a few hours or overnight; drain. Add other ingredients and let sit.

From: Linda Scollick

3/4 cup all purpose flour
1/2 cup water
1/2 cup milk
6 tea. white cornmeal
1 tea. oil
3/4 tea. seasoned salt
5-6 drops Tabasco
1 large onion

Mix all ingredients except onion. Slice onion into thin rounds, dip in batter, and fry until golden. Drain on a paper towel.

Modified From: The Joy of Cooking

Enough for a 14-17 pound turkey

Slice into 1/2 inch cubes and set aside:
1 pound sliced white bread, or have ready 10 cups lightly packed bread cubes

Heat in a large skillet over medium high-heat until the foam subsides:
4-8 tablespoons unsalted butter.

Add and cook, stirring until tender, about 5 minutes:
2 cups chopped onions
1 cup finely chopped celery, including leaves

While onions, celery, and butter are cooking, cook, breaking into small pieces and cook until no longer pink, 8-10 minutes:
1 pound pork sausage.

Drain all oil except 2 tablespoons, then add and cook until tender:
4 cups diced peeled green apples

When cooked, remove onions, celery, and butter from heat and stir in:
about 1/3 cup chopped fresh rosemary, sage, and marjoram (we bought the fresh pack of “poultry herbs” in the produce section)
3/4 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon freshly grated or ground nutmeg
1/8 teaspoon cloves

Stir both sausage and apple mixture and onion, celery, butter, and herb mixture into the prepared bread crumbs. Stir in a little at a time, until lightly moist but not packed:
1/4 cup chicken stock
2 large eggs, well beaten

Turn into a greased 13x9x2 baking pan. Bake in 350 degree F oven until the top has formed a crust and the stuffing is well heated, 25-40 minutes.

Place 6-12 eggs in one layer in a saucepan.
Cover the eggs with cold tap water, 1/2“ to 1” over the top of the eggs.
Bring the eggs to a rolling boil.
Turn off the heat and cover the saucepan with a lid.
Let the eggs cook in the hot water for 12 minutes.
Stop the cooking process by running cold water over the eggs until they are cool to the touch (and ice water bath is fine, but not needed).