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1 cup California Raisins

3/4 cup Corn Meal

3/4 cup Whole Wheat Flour  ( or Graham Flour)

1 1/2 teaspoons Salt

1 1/2 teaspoons Baking Soda

1  teaspoon Baking Powder

1 Egg ( Beaten)

1 cup Buttermilk ( or Sour Milk)

3/4 cup Dark Molasses

2 tablespoons Vegtable Oil

Combine raisins , corn meal and whole wheat flour.  Sift together all purpose flour, salt , soda and baking powder.  Stir into raisin mixture.  Combine egg , buttermilk, molasses and oil;  stir into dry mixture until moistened .  Spoon batter into greased 10 x 5 x 3 loaf pan.  Bake at 350 degrees F for 50 minutes ( or until pick inserted in center comes out cleanly.  Cool in pan 10 minutes.

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1 cup thinly sliced Celery

1/2 cup chopped Onion

1/4 cup Water

1 chicken Bouillon Cube ( crumbled)

1/4 teaspoon Salt

1/4 teaspoon Pepper

1 teaspoon Poultry Seasoning

1 1/2  quarts coarse day old Bread Cubes 91/4 inch)

3/4 cup Sun-Maid California Golden SEEDLESS Raisins  ( gold box)

Saute celery and onion in butter until soft but not brown.  Add water, bouillon cube, poulty, seasoning, salt and pepper.  Heat stirring to mix well.   Pour over bread cubes and raisins and mix lightly.  Turn into battered baking dish ( or stuff into poultry for roasting).   Bake at 350 F uncovered for 30 minutes or until lightly roasted.  Makes 5 cups stuffing.  To stuff a 12 to 15 lb turkey , double this recipe.

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1 unbaked 8 inch Pie Shell

2 Large Eggs

1 cup Dairy Sour Cream

3/4  cup Sugar

1 teaspoon Vanilla

1/4 teaspoon Nutmeg

1/4 cup Salt

1 cup California Sun-Maid Raisins

1/2 cup Sour Cream

Prepare pie shell .  Beat eggs, sour cream, sugar , vanilla, salt and nutmeg together until well blended.  Stir in raisins.  Pour into pastry shell.  Bake below oven center in 375 F oven for 40 minutes or until just set.  Cool.  if desired, top each serving with a spoonful of sour cream.

Standard Pie Crust for the Sour Cream Raisin Pie

1 cup sifted all purpose flour

1/2 tesapoon Salt

1/3 cup Shortening

2 or 3 tablespoons cold Milk

Combine flour with salt.  Cut in shortening until particles are size of peas.  Sprinkle with cold milk to make stiff dough.  Roll on lightly floured board to fit into a 8 inch pie pan.  Fold edges under flute rim.

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3 1/2 4 lb Chuck Blade or other POT ROASR

1/2 pkg ONION SOUP MIX  ( 2 tablespoons)

3 tablespoons WATER or RED WINE

1/2 cup TOMATO JUICE

2 tablesoons HONEY
1 BAY LEAF

Place roast in center of wide piece of heavy duty aluminum foil in roasting pan.  Bring foil up around sides of roast - Mix together onion soup and wine.  Stir in tomato juice and honey.  Blend and pour over roast.  Add bay leaf.  Wrap foil loosely around meat.  Seal edges to form an air tight package.  Heat oven to 325  degrees F and bake roast 45 minutes per pound.  Skim off fat before thickening meat juices over gravy.

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1 center cut ready to eat Ham Slize ( approximately 2 inches thick)

2 teaspoons DRY Mustard

1/3 cup HONEY

1/2 cup Port or Sherry

Trim ham slice and score fat.  Rub slice with dry mustard, using one teaspoon mustard for each side.  Place in shallow baking pan.  Combine Honey and wine.   Pour over wine.  Heat oven to 350 degrees F.

Bake uncovered 35 minutes ( or till done).

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2 cups frying CHICKENS ( disjointed)

1/4 cup HONEY

1/2 cup SOY SAUCE

1/2 cup CATSHUP

1/2 cup fresh LEMON JUICE

Arrange chicken pieces in a single layer in large baking pan.  Mix honey, soy sauce , catchup and lemon juice.  Pour over chicken pieces.  Allow chicken to stand in marinade several hours ( or even overnight).

Cover pan with foil.  Heat oven to 325 F.  Bake one hour.  Remove foil , baste with sauce .  Return to oven and bake uncovered till tender.  ( If thick sauce is required, add one tablespoon corn starch, moistened to smooth paste in cold water).  Serve over cooked rice.

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All of the band’s econolines have run to six figure mileages- involved in transport and shipping.  Other of course than brakes , tires etc cetra.  There is nothing boring about stone cold reliability of transport - whether it is sixteen degrees outside and there is a club 400 miles from the highway.

General Motors as well as Chrysler may have cut costs by sticking to unibody construction, but framelessness undercuts their durability as well as reliability.  It also made rust - a given in vans from the 60’s , seventies and eighties no matter who built them - in even more serious problem.  Rust is not a big factor anymore.  Yet bands will still notice in their transport as well as shipping concerns the fact that Chevrolet and GMC have done what Ford did in 1975 and then introduced a new full size van in 1997 - featuring a separate frame.

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3/4 cup chopped Walnuts

1 cup cut up Brown Pitted Dates

1 /1/3 teaspoons Baking Soda

1/2 teaspoon Salt

3 tablespoons Shortening

1 cup canned Califronian Apple Sauce  ( heated)

2 EGGS

1 teaspoon Mexican Vanilla Extract

1 cup granulated Sugar

1  1/2 cups sifted all purpose Flour

with fork,  mix walnuts , dates , baking soda and salt/  Add shortening and applesauce.  Let stand 20 minutes.  Start heating oven to 350 degrees F.

Grease 9 x 5 inch loaf pan

With fork, beat eggs, beat in vanilla, sugar and flour.  Mix in Date mixture until just about blended; turn into pan.  Bake one hour and 5 minutes  , or till cake tender.

Cool in pan 10 minutes .

Remove to wire rack to finish cooling.  Then wrap in foil

Store overnight before slicing.

Slices readily when frozen.

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1 Cup Dates

1 Orange

1/4 cup Raw Sugar ( firmly packed)
1 tablespoons Water

1 cup sifted whole wheat Flour

1/4 teaspoon Salt

1 cup Grated Cheddar Cheese

1/4 cup Butter

chop dates. Cut Oragne into quaters and grind in food grinder / processor.

Combine dates , orange  and raw sugar and spread in bottom of square cooking pan.

Sprinkle with water.  Combine flour, salt and cheese.  With a pastry blender or knife , cut butter into flour mixure.

Mix until mixture is crumbly.  Sprinkle over fruit mixture.

Bake in 350 degrees F oven for 30 minutes only

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Award winning cookbook as well as travel writers and experts Cheryl and Bill Jamieson recently left the comforts of their New Mexico home, with its elaborate kitchen and wine cellars, to circle the globe, globe-trotting on a 3 month gourmet food endeavor and tasting extravagant.

What was encountered met and tasted, was street food, home cooking as well as “haute cuisine” from around the world.  The resulting book and manual is entitled “Around the World in 80 Diners”.

From a face-off with hungry lions in South Africa to a Chiu Chow banquet put together by forty chefs, it’s a more than excellent read and culinary source manual for an unbelievable as well as not forgettable mix of traveling tales, stories and recipes galore.

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