From The Congo Cookbook

Mix all ingredients by hand or with a blender, food processor. Cook in a hot skillet for a few minutes. Store in a glass jar in the refrigerator.

So, I use three medium tomatoes, one smallish green bell pepper, onion, garlic, 2 stalks of celery, grated parmesan, a grated three cheese Italian mix, a pound of bacon, and seasoned Italian bread crumbs. basil, oregeno, sage.

Cook the bacon till crisp. Drain, mince in food processor, Set aside.

Mince the bell pepper, onion, and garlic in a food processor. Fry in a skillet until dry and starting to soften. Take off heat.

Slice off stem ends of tomatoes. Scoop out pulp, leaving 1/2 to 1/4 inch wall.

Mince tomato pulp, and celery in food processor.

Add Tomato/celery mixture, and bacon to pan with bell pepper mixture.

add cheese mixtures & bread crumbs to pan, until desired consistency/dryness.

spoon mixture into hollowed tomatoes.

place stuffed tomatoes in baking dish. bake in preheated 350 degree oven for 20-25 minutes.

Edited to add: I made these last night and forgot the celery, they turned out pretty well. I also changed how I made them a bit. I cooked the bacon till crisp and set aside, keeping the drippings; I then used about half the drippings for cooking the minced bell pepper, onion, garlic, and seasonings (and the other half for a excellent green bean recipe). Then minced the tomato pulp and bacon together, added to the skillet, added bread crumbs, and cheese; scooped into the shelled tomato husks, and baked.

3/4 c sour cream
1-1/3 c mayonnaise
1/4 pound blue cheese, crumbled
2 pinches dry mustard
Dash white vinegar
a dash Worcestershire sauce
¼ to ½ t garlic powder
½ t salt
1 T ground black pepper

Mix everything together, cover & refrigerate ~24 hours before serving.

This is one of those recipes which you really change according to your taste. The sour cream & mayonnaise are pretty good ratios, but add blue cheese according to how much you like in your dressing. Also, add mustard, vinegar, worcestershire sauce, garlic powder, salt & pepper according to taste. (vinegar is added to compliment the mustard)

12 oz pasta
3 T Butter
1 T flour
1 c milk
2 green Anaheim chilies, roasted, stemmed, seeded & chopped
Tabasco, to taste
2 T sour cream
2-3 cloves garlic, minced
2 t paprika
3 c cheese (sharp cheddar, guereyre)

Cook pasta, leaving slightly under-cooked.

Melt butter over low heat, add flour; cook until thick. Whisk in milk, cooking over medium-low heat until thick. Add all ingredients except pasta, stir until smooth. Remove from heat, add pasta & toss until combined.

Put in baking dish & bake in preheated 375 oven for 20 minutes.

6 eggs
1.5 c sugar
1 c ghee (clarified butter)
2 T crushed anise seed
3.5 c flour

Beat eggs, add ingredients, one at a time.

Cook in a pizzelle baker or iron; makes ~60 pizzelles.

1/2 c butter
1 c flour
1 c sugar
2 t baking powder
1/8 t salt
3/4 c milk
4 c fruit
bake in 375 oven ~40 minutes

this is my mom's cobbler recipe. I'm always calling her for it, because I write it down, then lose the recipe after I've made it. At one point in my childhood, I made this so often I had the recipe memorized. Now, I can only remember 1 c sugar, 1 c flour, ~1 c milk, etc.

It's one of those recipes which I've made so many times, I don't need directions, but for those who want to try it, you melt the butter, combine everything but butter & fruit, add batter to butter, put fruit on top of batter, bake.

you can also do butter, fruit, batter. it changes a little, but not much. oh, yeah, use an 8x8 pan or so, or you can double the recipe & use the larger 10x14 pan

2-3 c mashed potatoes
Lowery’s
Onion powder
Garlic powder
Egg
Pepper
Flour, for consistency to be a light dough

Wow, talk about a really old piece of paper I found this on. It had notes on it for my monthly budget at the time, back when I was paying $200/month for my car, and rent plus utilities was less than $500/month.

But, back to food. I love my mom’s potato patties, they’re really not pancakes, but patties. And they’re damn good. Unfortunately, they’re only something I’ve made maybe three times in my life, so I always forget things: do I add milk?, egg/potato ratio, things like that.

So, mix everything together, make into patties (about the size of a hamburger patty) and pan fry in a little oil, butter, or ghee, whatever you prefer =)