1 egg
1/2 c. milk
1 (6 oz.) can frozen orange drink

-Place ingredients in blender and whip until smooth.

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Sausage Gravy

1 (12oz)sausage
3 Tbs butter
1/4 c flour
3 c whole milk
salt and pepper to taste

Cook sausage til evenly brown.remove w/slotted spoon, leaving the drippings in the pan.
Stir in the butter until melted. Add flour, and stir til smooth.
Reduce heat to med and cook til light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 min. If too thick, stir in a little more milk.


Tomato Gravy

1/4 c bacon drippings
3 Tbs flour
2 c water
1/2 (6 oz)tomato paste
salt and ground black pepper to taste

Heat bacon fat over medium-high heat. Stir the flour into the bacon drippings and cook, stirring constantly, til lightly browned. Slowly pour the water into the flour mix while whisking. Whisk in the tomato paste. Cook the mixture until it begins to thicken. Reduce heat to low and simmer until thick, about 5 minutes. Season with salt and pepper.


Blue Cheese Gravy(n pork)

2 Tbs butter
4 thick cut pork chops
1/2 tsp pepper
1/2 tsp garlic powder, or to taste
1 c whipping cream
2 oz blue cheese, crumbled

Melt butter,season the pork chops with black pepper and garlic powder. Fry the chops in butter til no longer pink and the juices run clear. Turn occasionally to brown evenly.
Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops.

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1 c. sugar
2/3 c. evaporated milk
3 egg yolks, slightly beaten
1/2 c. butter
1 tsp. vanilla

-Cook and stir over medium heat for 12 minutes.
-Add 1 1/3 c. coconut and 1 c. nuts.
-Spread on baked cake.

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1 graham cracker crust
30 marshmallows
1 c. milk

-Heat marshmallows and milk in double boiler until melted. Stir to blend and chill.
-When cold add 1 c. cream, shipped and 2 oz. creme de menthe and 1 oz. creme de cocoa. Mix well.
-Pour into crust and chill.
*Green food coloring may be added if more color is desired.

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2 c butter, softened
3 c sugar
6 eggs
1 1/2 Tbs vanilla extract
3 c flour
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 c sour cream
1 Tbs powdered sugar for dusting(opt)


Preheat the oven to 325
Grease and flour a 10 in Bundt pan or 9 in tube pan.

Cream together the butter and sugar til smooth. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. (The key to pound cake is beating the heck out of the butter,sugar and eggs...you want it to be really pale in color)

Mix flour, baking powder +soda, salt-mix into the batter just til smooth. Stir in sour cream. Spoon batter into the prepared pan, and spread evenly.

Bake for 1 hour and 15 min.(keep an eye on it the last 5 min or so) Cool for at least 10 minutes before inverting pan onto a plate, and tapping out the cake. Dust w/powdered sugar before serving.

*NOTE*
These also make for killer strawberry shortcakes.
You can sub the almand extract for the vanilla and frost w/choc frosting

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8 oz crumbled feta cheese
1 (2.25)chopped black olives
1 tomato, seeded and chopped and(squeeze out the juice )
3 green onions, finely chopped
1/2 c Caesar salad dressing


Mix the feta cheese, olives, tomatoes, green onions, and Caesar salad dressing in a bowl. Chill 30 min.

1 loaf frozen white breaddough
1/4 c. butter, melted
1 egg beaten
1 tsp. dried parsley flakes
1/4 tsp. salt
1/2 tsp. garlic powder

-Thaw dough and cut into walnut-size pieces.
-Mix together butter, egg, parsley flakes, salt and garlic powder.
-Dip pieces of dough into mixture and place in greases loaf pan.
-Cover and let rise until double.
-Bake in a moderately hot oven (375 degrees) for 30 minutes.
-Cool in pan 10 minutes.

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