Hubby had this recipe when we got married, and although it wasn’t one that sounded interesting to me, I soon fell in love with it. I have made it countless times over the past 40+ years.

Ingredients:

1 pound bulk pork sausage
6 hard-boiled eggs
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
Dash of black pepper
2 cups milk
1 can of whole kernel corn (about two cups)
2 cups soft bread crumbs

Directions:

Crumble sausage into skillet and fry until done. Melt butter in sausage and add flour and black pepper.
Cook and stir until bubbly (about a minute). Add milk and cook and stir again, until mixture thickens and is bubbly. Add corn and stir.
Place layer of sausage mixture in bottom of 1 1/2 or 2qt casserole. Add layer of sliced eggs. Alternate layers of sauce and eggs ending with sauce.
Top with bread crumbs.
Bake uncovered at 375° for 30 minutes, until heated through and crumbs are browned.

Cooks note: I like to use large chunks (about an inch) of bread for the topping. Nice crunchy bites!😋

It would be nice if links displayed here on Civatar as well.

This isn’t exactly kitchen-ready…..yet, but a future source for BACON, SAUSAGE, PORK CHOPS ETC.

If you love a good “ooey gooey” chocolate cake, (and who doesn’t) This made from scratch recipe will definitely fill that requirement. It is even better served a day later after being refrigerated over night. I have been making it for more years than I care to remember.
Cook’s note:

The fact that it has three layers, makes it a little harder to manage and you may end up with a leaning tower of….not pizza…chocolate goodness!

CAKE

Ingredients: (the two amounts of sugar and buttermilk are separated so they can be used in different steps.)

2 1/2 cups sifted cake flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
4 oz unsweetened chocolate
1/2 cup sugar
1/2 cup buttermilk
3/4 cup shortening
1 1/2 cups sugar
3 eggs
1 tsp vanilla
1 1/4 cups buttermilk

Instructions:
Sift together flour, baking powder, soda and salt. Melt chocolate in double boiler. Add 1/2 cup sugar and 1/2 cup buttermilk. Stir until blended. Cool
In large bowl, work shortening with a spoon until soft. Gradually add while beating, 1 1/2 cups sugar. Beat until light. Add eggs one at a time. beating well after each egg. Beat until light and fluffy.
Add 1/4 of the flour mixture, and mix thoroughly. Add chocolate mixture and vanilla. Blend well. Add remaining flour alternating with 1 1/4 cups buttermilk; Beat just until smooth after each addition.
Spoon batter into three greased and paper lined 9 inch layer pans. Bake at 350° for 30 minutes.
Cool and frost.

FROSTING (Chocolate Butter Cream Frosting)

1 cup butter or margarine
1/2 tsp salt
2 pounds confectioners sugar
4 ounces unsweetened chocolate
2 tsp vanilla

Work shortening until soft. Add other ingredients and beat until light and fluffy!

Frost and enjoy!!

Future ham and bacon!

It’s just unreal how many different ways there are to share things these days. I remember back in the old days I wanted to share a 20 second video with Ummie and sent it to him. He left his computer on all night so it could load. In the morning it was at 99% and refused to finish loading.😭😭😭

…just got better!!
Allow me to brag a little about my new coffee mug!
Took forever to get here, but It’s absolutely perfect! I love it!!

Chili and also chilly!!
38 brisk degrees this morning in the West Virginia hills! Sounds like a great day to cook up a big pot of chili!
I have made chili pretty much the same way for the past 50+ years and was quite happy with it. Tomato juice, ground beef, kidney beans (canned) and spices, cooked for a couple of hours on a low heat. Quite tasty, but also quite time consuming.
Recently, I have discovered a new method/recipe that works out much better for today’s busy lifestyle.
Using McCormick’s chili seasoning mix and tomato sauce, along with the beef and beans eliminates practically all the cooking time. A quick browning of the meat, add beans, sauce and seasoning mix, simmer for a few, and VOILA!!! Chili!!