Hot German Green Bean Salad

1 1/2 pounds green beans (about 6 cups cut in 1 inch pieces)
- cook, covered in boiling water until barely tender (about 5 minutes). Drain, reserve 1/4 cup cooking liquid.

6 slices bacon
- Fry until crisp; remove all but 2 tablespoons drippings from frypan. Drain bacon and crumble. Set aside.

2 tablespoons sugar
1 tablespoon lemon juice or white vinegar (I used lemon juice)
1/2 teaspoon salt
1 small onion chopped
- Add to bacon drippings along with reserved cooking liquid.

1/4 cup cold water
2 teaspoons cornstarch
-Mix together separately, stirring until dissolved. Stir into frypan. Cook until thick and clear, stirring constantly. Add cooked beans and heat through. Sprinkle with bacon and serve.

Saskatoon Pudding

3 cups saskatoons (I used 2 cups saskatoons and 1 ripe peach sliced into bite sized pieces)
juice from 1/2 a lemon ( about 1 1/2 tbsp. bottled juice)
1/3 cup granulated sugar
1 tbsp. flour
1/2 cup margarine
heaping 1/3 cup granulated sugar (original recipe asks for 1/2 cup)
1 egg
1/2 tsp. vanilla
1/2 tsp. almond extract
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup milk

Preheat oven to 375 degrees. Grease 8 x 8 inch cake pan. Wash and sort saskatoons and drain well. Place fruit in bottom of pan. Squeeze lemon juice over fruit. Combine 1/3 cup sugar and 1 tbsp. flour and sprinkle over top. Set aside. In mixing bowl, cream butter and sugar. Beat in egg, vanilla and almond extract until mixture is light and fluffy. Stir together flour, baking powder and salt. Stir in batter alternately with milk ending with flour mixture. Spread batter over fruit. Bake about 30-35 minutes or until top of pudding golden and tests done.

Peach Saskatoon Pie Filling

8 heaping cups fruit ( Mixture of peaches and saskatoons as per your preference. I prefer about 2/3 peaches and 1/3 saskatoons)
1 1/2 cups sugar or less if desired
5 tbsp. Minute Tapioca
1/2 cup water

Boil sugar, tapioca and water together. Add fruit. Let cool before putting into pie shell. Mixture or pies can be frozen. Makes about 2 pies worth of filling depending on size of pie pan.

Strawberry Rhubarb Pie Filling

4 cups diced rhubarb
4 cups diced strawberries
1 1/2 cups sugar
5 tbsp. Minute Tapioca
Just under 1/2 cup water

Boil sugar, tapioca and water together. Add fruit. Let cool before putting into pie shell. Mixture or pies can be frozen. Makes about 2 pies worth of filling depending on size of pie pan.

Pie Crust

5 cups flour
1 tsp. baking powder
3 tbsp. brown sugar
3/4 tsp. salt
1 lb. Tenderflake Lard
2 tbsp. vinegar
1 unbeaten egg

Sift flour, baking powder and salt. Add brown sugar. Add lard and mix well. Beat egg slightly in measuring cup, fill with water until 3/4 cup, add vinegar. Add all to flour mixture and mix lightly with fork. DO NOT use your hands to mix. Chill dough before rolling out.
Makes 3-4 double crust pies depending on size of pie pan.

Lazy Man's Cabbage Rolls

1 med. head cabbage (I used pre-packaged coleslaw mix)
1/2 c. rice
1-1 1/2 lb. ground beef
1/4 lb. ground pork, optional ( I did not use this)
1 lg. onion
2 tsp. salt
1/4 tsp. pepper
1 can tomato soup

Chop and boil the cabbage until partially transparent. Cook the rice according to the package directions. Brown meat and onions and season to taste. Combine cooked rice and meat.
Layer in a casserole starting with a layer of cabbage. Top with meat/rice mixture. Continue layering with cabbage layer on top. Dilute tomato soup as directed on the can and pour over entire casserole. Bake at 350 degrees for 1/2-3/4 hours. If preferred use tomato sauce instead of tomato soup.