FREE: FREE!!!!! 10 PLUS HANDWRITTEN RECIPES

Here are some of the recipes I have chosen so far. Please forgive me for not having pictures. I never thought to take pictures of my own cooking. Anyway here is the startup line {more later}:
GREEN TOMATO PICALLILI- a condiment that gets raves and I generally run out.
DRIED GREEN TOMATOES- for a fried,sunny, summer taste during the winter.
CHICKEN/TURKEY FINGERS-baked or fried but seasoned the family way.
MONKEY BREAD EXPRESS- with spices, apples, raisins, and nuts.
NEW YORK STRIP STEAK-using a much loved family marinade.
BEAN PIE- indescribably delicious....don't let the name put you off. MMM-MMM
OVEN ROASTED TURKEY MEAT FLAVORING-the secret gets put UNDER the
skin and flavors the meat and is in no way blah.
Well, that's 7 so far a lot's more to come.................Thanks Gang!!!

Here are some more recipes:
BAKED GLAZED WHOLE ONIONS-These are great for a side dish.
CRANBERRY ORANGE RELISH-Made this way in our family for years for holidays.
FRIED CABBAGE- Easy and delicious.
FRIED SAUERKRAUT WITH CHOPS- An unexpected zing packed with flavor
MANHATTAN CLAM CHOWDER- I make this for summertime gatherings for a
small group picnic type meal at home or to pass at a friend/family house.
RICH, BUTTERY, CROISSANTS-Delicious warm or cold and a whole lot better
than tube ones. Cheap but a bit labor intensive and worth every effort.
That's 13 recipes. There will be more if I get better bids {up to 20 recipes total}.
As you can see from the list of recipes some are common and some not so common. BUT all are still different than what may be found by name elsewhere as these have been made, tweaked, and enjoyed by family for years. Measurements in many cases are "guesstimates". I learned at my grandma's apron {I am now 60} and with her it was "add a bit of this and a little of that. She explained to me that all things are NOT created equal. And that sometimes a potatoes density and or flavor is different than others and that the rest is true of most vegetable and even some meats. That is why a cook is a taste tester. And that's why the "guestimates".

love it