Homemade bread or dinner rolls.

2 1/4 teaspoons dry yeast
1/2 cup warm water
1/3 cup honey or raw sugar
2 teaspoons sea salt
2 cups warm water
8 tablespoons lard, tallow, or butter
6-7 cups flour
2-4 tablespoons butter for brushing after baking

Dissolve yeast in 1/2 cup warm water, mix honey, salt, 2 c. water and fat. Stir in yeast mixture. Gradually add the flour to form a soft dough. Turn out and knead, until smooth. Place in a greased bowl and cover and let rise for about 2 hours. Punch down and divide into 2 portions and form into loaves. Let rise until higher than the pans (about 2 hours). Bake at 375 degrees for 25-30 minutes. Cool for ten minutes, rub butter all over the tops. Place pans on sides until loosened. Remove bread from pans and cool completely on racks.

Homemade scalloped potatoes with ham.

5 Pounds sliced potatoes
1 ham steak, diced
4 cans of Milk
2 pounds sliced cheddar cheese
garlic powder
onion powder
and black pepper

Layer each item except the milk.

Layers
Sliced potatoes, dash of the spices, a handful or so of diced ham and a layer of cheese.
When finished with the layers, the top should be nothing but cheese, pour milk over the entire mixture.
Bake uncovered at 400 for about 2 1/2-3 hours.

Real Green Bean Casserole

2 pounds fresh green beans, snapped into 2" sections
2 cups of homemade cream of mushroom soup (recipe below)
2 cups of homemade French fried onions (recipe below)
a dash of pepper

Preheat oven to 350 degrees. Steam green beans for about 3 minutes (I like mine to have a crunch still), add cream of mushroom soup, and pepper, mix well. Place into a 9x9 baking dish and bake about 15 minutes, remove from oven and add the french fried onions. Return the casserole to the oven for another 5-10 minutes.
Serves 8-10

Cream of Mushroom Soup

Cream of Mushroom Soup
1/2 onion, diced
2 garlic cloves, minced
4 tablespoons arrowroot
4 tablespoons of butter
2 cups of raw cream
2 tablespoons Worcestershire sauce
1/2-3/4 cup of flour (I use sprouted spelt flour)
1 1/2 teaspoons of sea salt
1/2 teaspoon of pepper
dash of smoked paprika
2 teaspoons of parsley
20 medium mushrooms, chopped

Lightly sauté onion and garlic in the butter, add cream and then add remaining ingredients. Simmer lightly until desired thickness about 10-15 minutes.

French Fried Onions

French Fried Onions
1 large onion thinly sliced
2 cups raw cream
1 1/2 cups flour (I use sprouted spelt flour)
1 teaspoon sea salt
dash black pepper
dash of smoked paprika
2 cups lard (use best quality)

Heat lard slowly and carefully in frying pan, start by using only 1 cup. Mix everything except lard and onions in a medium mixing bowl. Add onions till thoroughly coated in batter. Lightly shake excess batter from onions and place into hot lard, fry slowly over med-high heat until golden brown.

Thanksgiving Turkey Recipe

Turkey Brine:
10 cups of vegetable broth (I use: 1 whole onion quartered, 6 celery sticks, 4 whole carrots, 1/4 cup of parsley flakes.)
1/2 cup Sea salt
2 teaspoons crushed rosemary
2 teaspoons sage
2 teaspoons thyme
10 cups of ice water

Bring broth and spices to rapid boil, remove from heat. Cool to room temperature. Add ice water, I use a 5 gallon bucket (food grade). Place thawed turkey into brine that's in the bucket. Set in the fridge or cold room, leave turkey completely submerged and cold for at least 12 hours.

Herbed Butter (for injecting)
1 1/2 cups of real butter
1/2 cup of Olive oil
1 Tablespoon of garlic, minced
1 teaspoon of sage
1 Tablespoon Thyme
1 Tablespoon of lemon juice
1 Tablespoon chopped onions

Rinse off brine and dry the turkey. Inject half of the herb butter and baste the turkey with the remaining half. Add 1 cup of water and slow roast the turkey over night on 250 degrees, I usually roast our 20 pound turkey for at least 18 hours.

Soaked Oatmeal-The Old Time Fast Food Breakfast

3 cups oatmeal (non-gmo)
64 oz filtered water
2 tablespoons raw apple cider vinegar

Mix well and store in the fridge overnight, heat in the morning (about 5-10 mins).
Add honey, cinnamon, cream, whatever suits you.
I sometimes make more, enough for several days, if I am going to have a busy week and I just take out what I need for the day and store the rest in the fridge for the next day. This way also works nice if you have little ones who are very hungry one day and not the next. you can also soak this in the same pan you are going to cook it in to save time and dishes.