Syrup Bread

1 c. butter
2 c. cane syrup
3-4 eggs
3 c. plain flour
1 tsp. baking soda
1 tsp. buttermilk

Cream butter and syrup with eggs and blend well.
Add flour alternately with buttermilk (mix the baking soda in milk first).
Pour in black iron skillet and bake in a 350 degree oven until done.

(If you like you can use allspice and fig preserves.)

Bacon Explosion

2 pounds thick cut bacon
2 pounds Italian sausage
1 jar of your favorite barbeque sauce
1 jar of your favorite barbeque rub

PORTUGUESE KALE SOUP (or Collard Green Soup)

A Massachusetts Wintertime Favorite
Kind of like "New England" Gumbo
Improvise at will - use what you have available

***Caution: Your tongue might slap your brains out!***

1 package frozen or 1-2 lbs fresh kale - OR some left over Collard Greens - OR any other green preferred

1 large yellow onion

3 potatoes, peeled

2 chourico or linguica, sliced - OR any HOT sausage

8 cups chicken or pork broth

1/4 cup Olive Oil

6 cloves garlic, peeled and crushed (may be omitted)

1 can Cannelloni beans - (white kidney beans or any beans you like)

1 bay leaf

1/4 teaspoon garlic powder (may be omitted)

1 hot pepper, seeded

1/3 teaspoon paprika (get that good Portuguese Paprika if you can find it, use sparingly)

If you like Okra - Add it

Season with salt, & pepper to taste

Slice chourico or linguica and saute in 1/4 cup of olive oil, onion, and chopped garlic. Do not allow garlic to brown, so add last. Sausage does not need to cook. Add liquid and simmer for 10 minutes.

Add potatoes, kale, and simmer additional 30 minutes, or until the potatoes are as done as you like.

Add beans if desired.

MAKING GINGER ALE AT HOME