Author: David Knight

Combine cabbage, carrots, red onion, green onions and chile in a large bowl.

In another bowl, stir together mayonnaise, mustard, vinegar, lemon juice and sugar.

Pour dressing over cabbage mixture and toss gently to mix.

Season with celery seed, hot sauce, salt and black pepper. Chill for 2 hours before serving.

Preheat oven to 375°F. Butter a loaf pan and set aside.

In a large bowl, combine flour, sugar and beer. The mixture will be sticky.

Pour into loaf pan and bake 45–50 minutes.

During the last 3 minutes of baking, remove from oven, brush the top with melted butter, and return to the oven.

Place sausage, potatoes, onion, carrots and bouillon in a slow cooker. Cover with water.

Cook on low for 4–6 hours.

During the last 5 minutes, add milk and cheese. Season with salt and pepper to taste.

Put ground beef, onion, and water in a medium saucepan and boil for 10 minutes.

Add remaining ingredients, reduce heat, and simmer for approximately 2 hours. Add water as needed.

Brown beef and onion.

Add all ingredients to the pot and bring to a simmer. Reduce to desired consistency.

Wash vegetables; cut cucumbers in 1/2-inch slices without paring. Peel onions and cut in 1/4-inch slices.

Place layers in a bowl with salt; let stand 3 hours. Drain and rinse well with cold water.

Mix water, sugar, mustard seed, and celery seed in a large kettle. Boil until sugar is dissolved.

Add cucumber and onion and boil 5 minutes.

Pour into hot, sterile jars and seal immediately.

Crush apples and pears in a large saucepan and stir in cinnamon.

Thoroughly mix sugar and lemon juice with fruits and bring to a boil over high heat, stirring constantly.

Immediately stir in pectin. Bring to a full rolling boil and boil hard 1 minute, stirring constantly.

Remove from heat, quickly skim off foam, and fill hot, sterile jars leaving 1/4-inch headspace. Adjust lids and process in a boiling water bath for 5 minutes.

To sterilize empty jars, place them right side up on the rack in a boiling-water canner. Fill canner and jars with hot (not boiling) water to 1 inch above jar tops. Boil 10 minutes below 1,000 feet elevation, adding 1 minute for each additional 1,000 feet. Remove and drain hot sterilized jars one at a time as filled.

Quarter apples. Put them into a large pot, add vinegar and water, cover, bring to a boil, reduce heat to a simmer, and cook until apples are soft, about 20 minutes.

Remove from heat. Ladle apple mixture into a chinois sieve or food mill and force pulp into a large bowl.

Measure resulting puree. Add 1/2 cup sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, cinnamon, cloves, allspice, lemon rind and juice. Taste and adjust seasonings if necessary.

Cook uncovered in a large, wide, thick-bottomed pot over medium-low heat, stirring constantly to prevent burning, until thick and smooth when a bit is spooned onto a cold plate and allowed to cool, about 1 to 2 hours. Alternatively cook on low heat, stirring occasionally, for longer.

Pour into hot, sterilized jars and seal. The source says to use a hot-water bath for 10 minutes for unrefrigerated storage.

Sift cornstarch, salt and brown sugar together. Whisk egg yolks, vanilla and bourbon together.

Put dry ingredients in a saucepan over low heat. Whisk in milk. Increase heat to medium and whisk for 2 minutes.

Add butter and stir constantly with a wooden spoon until it bubbles and thickens, approximately 3 minutes.

Whisk hot mixture into egg yolks. Return to medium heat, stirring for 1 minute. Chill 2 hours.

Mix dry ingredients. Add milk, beaten egg and vanilla.

Cook over medium heat until thick. Beat smooth and serve with whipped cream.