RECIPES

1 (9 inch) deep dish pie crust, thawed

36 individually wrapped caramels (unwrapped) 1/4 cup unsalted butter

1/4 cup milk

3/4 cup white sugar

3 large eggs

1/2 teaspoon vanilla extract 1/4 teaspoon salt

1 cup pecans, chopped

Preheat the oven to 350 degrees. Combine caramels, butter, and milk in a saucepan over low heat. Cook, stirring mixture frequently, until smooth. Remove from the heat and set aside.

 In a separate bowl mix sugar, eggs, vanilla, and salt. Slowly incorporate this mixture into caramel sauce. Stir in chopped pecans. Pour into the unbaked pie crust. Bake in a preheated oven until golden brown 45-50 mins. Remove from the oven and place on a wire rack to rest for 15 minutes to firm up.

1 lb Smoked Sausage

1 Tbsp oil

1 med onion, sliced

1 lb nibblet potatoes, or red potatoes cut into chunks

1 small to med green cabbage, rough chopped

1 - 28oz can crushed tomatoes

2 ears fresh corn cut into 3 pieces each or 6 pieces small frozen ears

1 32oz box chicken broth

1 Tbsp Italian Seasoning

1 Tbsp fresh or dried parsley

1 tsp garlic powder

salt & pepper to taste

Add oil to a large, hot, pot. Cut sausage into 1/2 inch rings and add to the pot. Add onion and cook until tender. Add cabbage, stir together. Salt and pepper each layer for flavor. Add potatoes and seasonings. Stir together. Add tomatoes. Rinse can out with about 1 or 2 Tbsp water and add to the pot. Stir well. Add chicken broth and stir again. Cover and let simmer until potatoes are almost tender. This should take 15-20 minutes. Add corn. Cover and let cook until the corn is done, about 10 minutes.