mom's cooking recipes

- 8 potatoes
- 1 med. red or green pepper, cut in 1 inch squares
- 3 stalks celery, cut in 1 inch slices
- 2 med. onions
- 3 med. carrots
- 1 tsp. instant bouillon or 4 lb. beef rump roast
- 1/2 c. water
- 1 (3 oz.) can tomato sauce
- 1/2 c. flour
- 1 lg. Reynolds oven cooking bag

- salt & pepper
- Sliced Mushrooms (fresh or canned), optional
- White Grapes (about one cup)
- 1/2 cup Cooking Sherry
- Can of Cream of Mushroom Soup
- Chicken Breasts (or Cut Up Roaster parts)

- 1/2 cup green lima beans
- 1 tsp finely chopped onion
- 1 cup diced potatoes
- 1 cup sour cream
- 1/3 cup sifted flour
- 3/4 cup sliced carrots
- 1 cup water
- 1 tsp. cooking oil
- 1 1/2 tsp. salt
- 1 lb. boneless chicken breasts

- 2 tablespoons honey
- 1/4 teaspoon salt
- 3 teaspoons baking powder
- nonstick cooking spray
- 3/4 cup wheat germ
- 3 cups milk
- 3 eggs
- 3 cups whole-wheat flour or all-purpose flour
- 1/2 cup vegetable oil

- 1 cup coconut (the real stuff, not the sugared stuff)
- 5 cups uncooked oatmeal (not instant)
- 1/2 cup cooking oil
- 1 cup water
- 1 cup brown sugar (you can totally half this amount, in our opinion)
- 1/2 cup raw sunflower seeds
- 1 cup sesame seeds
- 1 cup wheat germ
- 1/2 cup honey

- 2 tablespoons cooking sherry (to taste)
- 1 lb crawfish tails
- 1/4 cup flour
- 1/2 cup butter
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 (10 1/2 ounce) can cream of celery soup
- 1 bunch green onions
- 1 teaspoon salt
- 16-20 puff pastry shells
- 1 (6 ounce) can mushrooms
- 1 teaspoon pepper