Layer a pizza pan or cake pan with Croissant rolls laid out flat to form crust.
     Scramble eggs about 8 eggs or so fry up a tube of sausage. take 3/4 of it out leave
     rest to make gravy.
     Put scrambled eggs on top of crescent rolls, put your sausage on top of that.
     Layer top w/cheese of your choice. I usually us Kraft
     singles but you can use shredded or whatever.
     Bake to  the time and temp. of the croissant rolls.
     Serve w/gravy on the side
     Enjoy !
 

      Recipe provided by Nancy Colvis from the GWRRA message boards.

               CROCK POT APPLE BUTTER

     Quarter and core apples - peel if preferred but not necessary. Fill crock pot
     up. Apples will shrink. Sprinkle the following over the apples:
     4  Cups of sugar
     4   Teaspoons of Cinnamon
     1/4 Teaspoons of Cloves
     2   Teaspoons of Allspice
     1/4 Teaspoon of Nutmeg
     1/4 Teaspoon of Salt
     Begin cooking on High. Lower heat and cook all day or all night until dark
     and thick. (optional) Put in blender to make smooth and even. Put in
     jars and seal.

     Recipe provided by Linda Whitmer F/CD Chapter D in Virginia.

     2 Cups Sugar
     2 Cups Raw Peanuts
     1 Teaspoon Butter or Margarine
     1 Cup Light Corn Syrup
     1/2 Teaspoon Salt
     1 Cup Water
     1/4 Teaspoon Soda
     Combine sugar, corn syrup and water in heavy skillet. Cook to the soft ball
     stage (240) or until a small amount of syrup dropped into a cup of cold
     water forms a soft ball which flattens when removed from water. Remove candy
     from heat while testing. Stir in Peanuts and salt. Cook to hard crack stage
    (290F) stirring constantly. (Syrup forms into hard brittle threads when small
    amount is dropped into cold water) Remove from heat. Add butter or margarine
    and soda. Stir to Blend. Mixture will foam up. Pour onto well greased
    platters in thin 1/4" layer. Cool. Break into pieces when cold. Makes about 2
    pounds.

     Recipe provided by Linda Whitmer F/CD Chapter D of Virginia.

      Take:
      2 heaping cups of Patience
      1 heart full of love
      2 handfuls of generosity
      a dash of laughter
      1 head full of understanding

      Sprinkle generously with kindness, add plenty of faith and mix well.
      Spread over a period of a lifetime and serve everybody you meet.

      Recipe provided by Rosie Sanders, Chapter Director of Wander "N" Wings  Lima, Ohio.

      Take a potato and cut it into cumber chips, a carrot cut in to strips.
      some onion. one raw hamburger patty.  Salt and pepper put it into two
      layers of foil wrap make a fire and stick it into coals for 15 to 20
      min.
      (dinner in a wrap.)   might even add a tomato slice or two.
      Recipe provided by Jim Kolowinski Washington State IOY.

     1 Medium sized elephant
     1 ton salt
     1 ton pepper
     500 bushels peppers
     200 bushels of carrots
     4,000 sprigs of parsley
     2 small rabbits (optional)

     Cut elephant meat into bite-size pieces.  This will take about 2 months.  Cut
     vegetables into cubes (another 2 months).  Place meat in pan and cover with
     1,000 gallons of brown gravy and simmer for 4 weeks.  Shovel in salt and
     pepper to taste.  When meat is tender, add vegetables.  A steam shovel is
     useful for this.  Simmer slowly for 4 more weeks.  Garnish with parsley.
    Will serve 3,800 people.  If more are expected, add the 2 rabbits -- this is
     not recommended as very few people like hare in their stew!

      Recipe provided by Brian and Melissa Gillard GWRRA Delaware Chapter A.

     2 Cups cut-up cooked turkey or chicken
     1 jar (4 ½ oz.) sliced mushrooms, drained
     ½ C sliced green onions
     ½ teaspoon salt
     1 cup shredded natural Swiss cheese (about 4 oz)
     1 ½ cups milk
     ¾ cup Bisquick baking mix
     3 eggs.

      Heat oven to 400 deg. Lightly grease 10 inch pie plate.  Sprinkle turkey, mushrooms,
      onions, salt and cheese in pie plate.  Beat remaining ingredients until smooth, 15
      seconds in blender on high speed of 1 minute with hand beater.  Pour into pie plate.
      Bank until golden brown and knife inserted halfway between center and edge comes
      out clean, 35-40 minutes.  Let stand 5 minutes before cutting.  Garnish with parsley if
      desired.  Refrigerate any  remaining pie.
      6-8 servings   (Serve with Cranberry Sauce)

       Recipe provided by Betty Harris.

     8 & ¾ pounds cucumbers  wash & grind to make 1 gal. ( remove seeds if desired)
     Soak overnight with ¼ cup canning salt.
     Rinse 3 times with cold water, squeezing out most of the water
     Place in large pot.  Add 2 large bell peppers, grind
     3 large onions, grind
     6C. white vinegar
    2 tablespoons celery seed
    2 tablespoons dry mustard
    1 teaspoon tumeric
    10 C. sugar

     Place over low heat, heat and stir till clear - about 1-1&1/2 hours.  Add vinegar if
     too dry.  Taste to your satisfaction.  You might want to add 1 teaspoon cumin or
     some garlic or some hot peppers.
     While still hot, put in canning jars and use Boiling Water Batch procedure.
     Pints, 10 minutes & ½ Pints 10 minutes

      Recipe provided by Chet and Billie Stephens Former IL DD's.

     3 pounds ripe pears (about 8 large)
     1 C. crushed pineapple
     1 fresh lime - juice of (if you like peel in your jelly, add it)
     5 C. sugar

     Wash, pare, core & cube the pears.  Chop with the fine blade of a processor or
     grind.  Don’t make pear soup! Combine pears & pineapple in large pot.  Add lime
     rind & juice.  Add sugar & cook over slow heat, stirring frequently.  Cook till thickened
     & clear - about 1 hour.  Pour into ½ pint jars.
     Process Boiling Water Bath 10 minutes.

     Recipe provided by Chet and Billie Stephens Former IL DD's.