AvocadosAvocados ripen best off the tree, so if you can wait to use them, buy the rock hard ones. The best are the purplish black, bumpy skinned Haas avocados. They have a rich, buttery flesh. The smoother, green skinned California and Florida avocados are too watery, too sweet, and tast

Kansas City Style Baby Back Ribs4 slabs skinned baby back ribs (about    1 1/2 to 2 pounds each)1 cup granulated sugar1/4 cup seasoned salt (Lawry�s� is preferred)1/4 cup garlic salt1/4 cup celery salt1/4 cup onion salt1/2 cup paprika3 table

Baked Chicken and Gravy3 1/2 pounds frying chicken pieces1/4 cup flour1/4 cup melted butter2 cups drained whole canned onions1/4 pound sliced mushrooms2/3 cup evaporated milk1 can cream of mushroom soup1 cup grated American cheese1/2 teaspoon salt1/8 t

Honey Candy2 cups honey1 cup granulated sugar1 cup creamCombine all ingredients in heavy sauce pan and cook slowly until it reaches the hard ball stage. Pour onto a buttered platter. When cool enough to handle, butter hands and pull until a golden color. Cut into 1 inch pieces.

Take this Bird and Stuff It! 1/2 cup (1 stick) butter1 pound ground pork sausage12 ounces dry corn bread stuffing mix1 1/2 cups canned or homemade chicken broth3 cups chopped onions2 cups chopped celery2 cups chopped green bell pepper1 cup chopped scallionsbr

Pecan Praline Tart1 cup firmly packed dark brown sugar1 cup heavy cream6 tablespoons butter2 cups chopped pecans2 tablespoons vanilla extract1 (10 inch) pre baked tart shell1 cup heavy cream, whipped1/4 cup bourbon12 toasted pecan halvesMelt sugar i

Mediterranean Style Pork on Sourdoug (6 to 7 pound) boneless pork loin or    1 (3 pound) pork tenderloin2 red onions, thinly sliced12 sourdough rolls, split2 heads friseeuMarinade/u4 cloves garlic, minced2 tablespoons fresh rosemary, mi

Sourdough Bran Bread1 cup sourdough starter 4 tablespoons molasses 1 package dry yeast 3/4 cup lukewarm water 3/4 cup powdered milk 1 egg, beaten 3 tablespoons butter 1 1/2 teaspoons salt 1 1/2 cups whole bran cereal 2 cups whole wheat flour 1 to 2

Baked Chicken Chimichangas3 (5 ounce) cans white chicken, drained and flaked 1 (4 ounce) can chopped green chiles, drained 1 cup (4 ounces) shredded Monterey jack cheese 1/2 cup sliced green onions 8 (9 inch) flour tortillasVegetable oilShredded lettuce, salsa or

Pizza CrustThis is a recipe that came with my bread machine (West Bend) which I have slightly modified. I usually double the recipe and make them in 2 cookie sheets with edges. When I first made pizza with this crust my 6 year old son told me it was the best pizza in town! That is really a compli