Regarding this Recipe... What kind of vinegar do I use? is Apple Cider fine? Thanks again! G'doc ANNIEÂS SALSA 8 cups tomatoes, peeled, chopped and drained 2 1/2 cups chopped onion 1 1/2 cups chopped green pepper 3  5 chopped jalapenos 6 cloves minced garlic 2 tsp cumin 2 tsp pepper 1/8 cup canning salt ¼ cup chopped fresh cilantro 1/3 cup sugar 1 cup vinegar (for BWB or 1/3 cup vinegar for PC) 16 oz. tomato sauce 16 oz tomato paste Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints. Or BWB 15 minutes. Makes 6 pints Nancy

This is from oneforthetable.com: MamaÂs Famous Sweet Potato Casserole Bake 8 large sweet potatoes in the oven for one hour at 350 degrees. Be sure to lather the skins in olive oil before baking so the skins will slip right off. Let the potatoes cool then peel the skins and mash the potatoes in a big bowl. In a separate bowl, mix 2 cups of sugar, 1 teaspoon of cinnamon, 1 teaspoon of nutmeg, 1 teaspoon of vanilla, 2 cups of evaporated milk and 3 eggs. Add 1 cup of melted butter. Mix all the ingredients with a mixer until you have a smooth liquid texture. Pour the liquid mix over the mashed potatoes. Add raisins as desired. Stir. Pour your masterpiece into a buttered casserole dish and bake at 375 degrees for 50 minutes or until itÂs firm in the middle. Remove from oven. Add an entire bag of miniature marshmallows on top of the casserole. Put the casserole back in the oven to brown the marshmallows. Be very careful not to burn the marshmallows. Remove form oven and enjoy immediately. Note: If you are taking this dish to someoneÂs house do not do the marshmallows at home. Instead, add them at the last minute and brown them in their oven right before serving.

I would just make a veloute sauce out of the chicken stock they were poached in. After 45 minutes I would call it a fortified stock, which should have essences of duck flavor. Meanwhile, here are a couple more possibilities. Breast of Duck in Brandy Sauce w/Wild Rice 1/4 lb butter 1/2 cup Cognac or brandy 1/2 cup dry Sherry 2 tbls grape jelly 4 boned duck breasts (8 filets) 1 cup wild rice, rinsed well 2 cups water 1 tsp salt Arrowroot or cornstarch and water to form a thick paste In a heavy skillet melt butter. Add cognac, Sherry and jelly. Bring to a boil. Add duck breasts. Cover, reduce to low heat. Simmer 30 minutes or until tender. Boil the rice in salted water, covered, until fluffy and tender. Place duck breasts on hot wild rice. Thicken the sauce remaining in the pan with the starch mixture. Duck With Lime Clean 2 small ducks, pat them dry with paper towels, and stuff the cavities with chunks of apple, unpeeled. Close the cavities with skewers or wooden picks and put the ducks on a rack in a shallow roasting pan. Sprinklw them with salt & pepper to taste and roast them, uncovered, in a moderate oven (350) for 1 hour. Drain off all the duck fat. Combine 1 cup apple juice, 1/2 cup pineapple juice, 1/4 cup fresh lime juice, 1 onion, coarsely chopped, and salt & peper to taste and pour the mixture over the ducks. Continue to roast them, basting them frequently with the lime mixture, for 1 hour more. Remove the apple chunks from the duck cavities and discard them. Transfer the birds to a heated platter and garnish with wedges of lime. Thicken the pan juices with a little cornstarch mixed with water, strain the sauce, and serve in a sauceboat. Finally, another one a bit more complex. But the results are worthwhile. You can really wow guests with this one. Chinese Lacquered Duck w/Coffee Madarin Glaze 2 ducks about 5 lbs each 2 cups honey 2 tbls butter 1/2 cup strong coffee 1 tsp arrowroot 4 cups coarse salt 1/4 cup sugar 1/2 cup fresh orange juice 1/2 cup coffee liqueur Rub ducks with salt. Place on rack over shallow pan and refrigerate uncovered 24 hours. Rinse ducks under cold running water. Cujt off any excess fat and discard. Preheat oven to 45o. In a stockpot bring 1 gallon water to boil over high heat. Stir in the honey. Immerse 1 of the ducks in the mixsture for 4 minutes. Remove and drain well. Repeat with second duck. Set ducks on wire rack in a roasting pan. Roast ducs 30 minutes. Reduce heat to 300 and roat 1 hour longer, until duck skin resembles black lacquer. Meanwhile, in nonreactive saucepan, cook sugar over moderate heat, stirring until it becomes a light brown caramel. Immediately stir in butter. When it melts stir in the juice, coffee, and liqueur. Simmer until sugar dissovles completely, then stir in arrowroot and simmer until thickened, about 3 minutes. Remove breasts and legs from carcass, leaving skin intact. Slice leg meat off bones and place on warm plates. Slice breasts crosswise and fan the slices on plates. Drizzle with the sauce and serve immediately.

This is so awesome!!! You are so generous to post and share! I am trying to figure out if these are the same recipes from a magazine that my late mother bought me a subscription for when I got my firsta partment in 2001. The only recipe I have handy s is the Secret Chocoalte Chip Cookies (still a hit). I'm tyring to find the lasagna recipe...it was like "Grandma's Best Lasagna" or something...had cottage, ricotta, parmasean, and moz cheeses. I had so much fun with these magazines, and exploring the recipes each month was such a great way to learn how to cook!! Thanks again!