Recipes Page

Cook margarine, sugar & water until thermometer reaches 250 degrees. Add almonds and cook until temp. reaches 300 degrees. Remove from heat. Pour on a foil lined buttered cookie sheet. After a few minutes pour ½ of the chocolate chips on toffee. When chocolate is melted, spread with the back of a spoon. Sprinkle with ½ of the walnuts. Lay foil over the toffee and turn over. Gently lift foil from toffee. Pour the rest of chips on toffee and when melted spread out chocolate and sprinkle the remaining walnuts over chocolate. Gently pat the walnuts into the chocolate. When completely cooled and hardened, beak into pieces.

ROCKY ROAD CANDY

1 12 oz pkg chocolate chips

1 14 oz can eagle brand

2 T. margarine

2 cups chopped walnuts

1 10 oz pkg mini marshmellows

Melt chocolate chips with milk & margarine over low heat. Remove from heat. In large bowl combine nuts & marshmellows. Fold in chocolate. Spread in waxed paper lined 9 x 13 inch pan. Chill 2 hours. Remove from pan & peel off waxed paper. Cut into squares.

FUDGE

3 cups sugar

¾ cup margarine

2/3 cup canned milk (5 ½ oz can)

1 12 oz package chocolate chips

1 7 oz jar marshmellow crème

1 cup chopped nuts

1 teaspoon vanilla

Combine sugar, margarine and milk in a heavy saucepan. Bring to a full boil, stirring constantly. Continue boiling for 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat & stir in chocolate chips until melted. Add marshmellow crème, nuts & vanilla. Beat until well blended. Pour into buttered 13 x 9 inch pan. Cool to room temperate. Cut into squares.

CAPTAIN CRUNCH CANDY

4 cups Captain Crunch flavored Peanut Butter cereal

2 cups Rice Krispies cereal

1 cup dry roasted peanuts

1 lb white chocolate.

Melt chocolate, fold in rest of ingredients & drop on waxed paper. Let cool.

BON BON'S

2 lbs powdered sugar

1 stick margarine

1 can eagle brand

2 teaspoon vanilla

2 cups walnuts & 2 cups coconut

(if you don't want coconut, use 4 cups nuts)

1 12 oz pkg chocolate chips

1/4 box paraffin

Pour milk over margarine & let stand until soft. Cream well, add vanilla, sugar, coconut & nuts gradually. When thick, knead will and form balls. Place in freezer for a while to get real cold. In double boiler, melt chocolate and wax. Dip candy. Place on wax paper to harden.

PEANUT BUTTER BALLS

2 cups crushed graham crackers

12 oz peanut butter

1 box powdered sugar.

2 stick softened margarine

Mix together and roll into balls. Put in freezer to get real cold. Melt 12 oz of chocolate chips with 1/4 box paraffin in double boiler. Dip balls in chocolate and place on wax paper to harden.

PEANUT BRITTLE

2 cups sugar

2 cups raw peanuts

¾ cup white Karo syrup

1/3 cup water

Boil until hard crack-300 degrees. Remove from heat-add 2 teaspoons baking soda and 1 teaspoon vanilla. Stir until foam is stirred down. Pour on buttered pan thinly.

Chocolate Chip Cookies

2/3 cup shortening

2/3 cup butter or margerine, softened

1 cup granulated sugar

1 cup brown sugar

2 eggs

2 teaspoons vanilla

3 ½ cups all-purpose flour

1 teaspoon soda

1 teaspoon salt

1 cup chopped nuts

1 12 oz. package semi-sweet chocolate chips

Heat oven to 375 degrees. Mix thoroughly shortening, margerine, sugars, eggs and vanilla. Stir in remaining ingredients.

Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake 8 to 10 minutes or until lightly brown. Cool slightly before removing from baking sheet.

Enjoy!!!

Coconut Flavored Cake

Prepare and bake yellow or white cake mix as directed.

When cake comes out of the oven, poke holes in the top with the handle of a wooden spoon. Pour a can of Eagle Brand condensed milk over the top, working it into the holes.

Put in refrigerator until cold.

Mix: 1 Small package instant vanilla pudding

1 cup milk

½ teaspoon coconut extract

Let it get thick and fold in a regular size container of Cool Whip.

Spread on top of cake. Refrigerate.

Enjoy

Dump Cake

Pre-heat oven to 350 degrees.

Layer the following in a 9 x 13 glass pan:

1 can of Comstock Apple Pie Filling

1 regular size can crushed pineapple

1 yellow or white cake mix - dry

1 cube margarine - sliced thin

Bake 45 to 50 minutes or until golden brown on top

Note: You can use Cherry Pie filling in place of the crushed pineapple

You can also sprinkle chopped nuts and/or coconut on top before baking.

Enjoy.

Alyne's Cool Coconut Cake

Bake white cake as directed in rectangular pan.

When cake is done and taken out of the oven, poke holes in it with the handle end of a wooden spoon and pour sweetened condensed milk over the cake.

Let cake completely cool.

When cake is cold, fold a dry package of vanilla pudding into a small container of cool whip. When mixed add ½ teaspoon of coconut extract.

Pour on top of cake.

Refrigerate and enjoy.

Want chocolate? Replace white cake mix and vanilla pudding with chocolate flavor and delete coconut extract.

B's HARD SAUCE

Makes 1 cup

1/3 cup butter

11/3 cups powdered sugar

2 tablespoons cream

1/2 teaspoon vanilla extract

Cream butter. Gradually add sugar, beating well.

Add cream and vanilla extract, beat until light and fluffy.

Chill.

From: True Story,

December, 1960

Marge's Lemon Cake

1 yellow cake mix

4 eggs

¾ cup salad oil

¾ cup water

1 pkg lemon flavored jello

Mix all ingredients according to a standard cake method. Bake in a sheet pan ( 13 x 9 x 2) @ 350 degrees 50 to 60 minutes.

Glaze:

¾ cup powdered sugar

juice of 1 lemon

As soon as cake comes out of the oven, prick top of cake with a fork and pour the glaze over it. Let cool in pan.

Geraldine's Lemon Cake

1 lemon cake mix Juice of 3 lemons

1 small package lemon flavored Jello Powdered sugar

3/4 cup water

3/4 cup oil

4 eggs

Pre-heat oven to 350 degrees.

Mix together cake mix, jello (dry), water, oil and eggs. Beat for 2 minutes at medium speed. Pour into greased and floured cake oblong cake pan. Bake for 25 to 30 minutes or until done.

Take the juice of 3 lemons and add powdered sugar until you get a sweet/tart taste.

When cake is done, remove from oven and poke holes in the cake with a fork. Pour the glaze over the cake and let it soak through.

A favorite recipe of Geraldine McIllwain

B's CHRISTMAS PLUM PUDDING

2 cups flour (unsifted)

I teaspoon each soda and cinnamon

11/4 teaspoons nutmeg

1/2 teaspoon each salt and ground cloves

I cup each finely shredded raw potato and carrot

I cup firmly packed brown sugar

About 1/4 pound beef suet, finely minced (I cup)

I cup seedless raisins, chopped

I cup chopped walnuts

1/2 cup each diced candied orange peel and lemon peel

2/3 cup brandy or apple juice

Sift together into a large bowl, the flour, soda, cinnamon, nutmeg, salt, and cloves. Add the potato, carrot, sugar, suet, raisins, nuts, orange and lemon peel, and brandy. Mix well.

Thoroughly grease a 2-quart pudding mold and its lid. Pack mixture into mold and secure lid. Place mold on a rack above boiling water in steamer. Steam for 3 hours, adding more boiling water to steamer if needed. Cool 10 minutes and unmold; serve or cool, wrap, and store.

Makes 8 servings.

Sharon's Pumpkin Roll

Pumpkin Roll Mix Cream Cheese Mix

1 cup sugar 2 tablespoons softened margarine

3/4 cup flour 3/4 teaspoon vanilla

1 teaspoon cinnamon 8 oz. softened cream cheese

1 teaspoon baking soda 1 cup powdered sugar

3 eggs

1 cup pumpkin

1 cup chopped walnuts

Preheat oven to 350 degrees. Cover a jelly roll pan with waxed paper. Mix above ingredients thoroughly and pour this mixture in the jelly roll pan. Sprinkle walnuts on top and bake at 350 degrees for 15 minutes. Remove from oven, making sure it is done. Cover the cake with a damp towel and carefully turn it upside down and lift pan away. Gently pull the waxed paper off and then roll it up in the towel. Cool on the counter top for 2 hours.

Mix well the butter, vanilla, cream cheese and powdered sugar. Carefully unroll the cake, removing the towel. Spread the cream cheese mixture on cake and roll it back up. Refrigerate and enjoy.

A favorite recipe of Sharon Perkins

Strawberry Pie

¾ cup sugar

2 tablespoon cornstarch

1 ½ cups water

1 teaspoon lemon juice

1 pkg strawberry Jello (3 oz)

1 box fresh strawberries

Mix cornstarch and sugar. Add water and lemon juice. Bring to a boil, stirring constantly. Cook until clear and thick. Add Jello, stir until dissolved. Remove from heat and cover. Let cool until Jello starts getting thick and add strawberries. Cool till mixture starts getting thick again and then pour into baked piecrust.

Banana Cream Pie

2 cups milk

¾ cup sugar

1/3 cup flour

1/4 teaspoon salt

3 slightly beaten eggs

2 tablespoon margarine

1 teaspoon vanilla

9" pie shell

Heat 1 cup of milk.

Combine sugar, flour and salt, slowly stir in cold milk. Beat in eggs. Stir in hot milk very slowly to this mixture. Cook until thick. Add vanilla and margarine.

Cool in covered pan for a while. When mixture is cool, layer sliced bananas and pudding, starting with bananas and ending with filling. I usually put 2 layers of each.

Refrigerate and top with Cool Whip before serving.

If you want coconut cream pie, add 1 cup of flaked coconut to mixture when you add vanilla and margarine. Either top with toasted coconut while pie still warm or refrigerate and top with Cool Whip before serving.

Valorie's Snickerdoodles

1 cup margarine

2 cups sugar

2 eggs

3 ¾ cups flour

½ teaspoon soda

½ teaspoon salt

½ teaspoon cream of tartar

¼ cup milk

1 teaspoon vanilla

Stir together flour, soda, cream of tartar and salt. Set aside.

Beat margarine for 30 seconds.

Add sugar to margarine and beat until fluffy.

Add eggs, milk and vanilla. Beat well.

Add flour mixture. Combine.

Roll into 1-inch balls.

Roll balls in bowl of 1 teaspoon cinnamon and 3 tablespoons of sugar.

Barely flatten.

Bake on greased cookie sheet @ 375 degrees for 8 minutes.

Wandering Pie

1 cup sugar

1 cup water

2 tablespoons corn starch

½ teaspoons cinnamon

1 teaspoons almond extract - optional

2 tablespoons butter

Mix together and cook until boiling.

Take off heat and add 5 cups sliced peaches, apricots, or apples.

It works well for all.

Stir well and let cool before freezing or pour directly into piecrust for baking.

Sharon's Cabbage Salad

Salad:

½ head shredded cabbage

1/3 cup chopped green onion

1 package Ramen noodles, broken (I use Oriental flavor)

½ cup roasted sunflower seeds

½ cup sliced almonds

Dressing:

1/3 cup oil

½ teaspoon pepper

1 tablespoon sugar

1 package Ramen noodle seasoning

Toss salad ingredients together. Combine dressing ingredients and add to salad mixture at the last minute.

If you are making salad now to serve later, put the broken noodles, sunflower seeds and almonds in a plastic bag to add to cabbage mixture right before you add the dressing. Also you can make the dressing ahead and put in jar or bowl with a lid and refrigerate. Right before serving shake real well before putting on salad.

For a different taste, add shredded chicken.

Mexican Salad

1/3 Head lettuce

1 Tomato

1/2 Onion

1 Avocado

1/8cup Pepperoni

1cup graded cheese

Ranch dressing to taste

Cut things up real fine

Cranberry Salad

Hi, Sharon.

Glad to hear you heart rhythm is back to normal and that you are scheduled for surgery. I'm sure it is getting very uncomfortable.

Here's the cranberry salad recipe:

1 can (20 oz) crushed pineapple, undrained

2 pkg (4 serving) or 1 pkg (8 serving) size Raspberry Jello

1 can (16 oz) whole cranberry sauce

1 medium apple chopped

2/3 cup chopped pecans or walnuts

Drain pineapple, reserving all of the liquid in a 1-quart measuring cup. Add enough cold water to the reserved liquid to meaure 3 cups and pour into large caucepan. Bring to boil; remove from heat. Add gelatin; stir at least 2 minutes until completely dissolved. Add cranberry sauce; stir until well blended (the gelatin mixture will not be smooth due to the whole berries in the cranberry sauce). Pour into large bowl and refrigerate 1-1/2 hours or until slightly thickened (consistency of unbeaten egg white). Stir in pineapple, apple and walnuts; stir gently until well blended. Pour into medium serving bowl and refrigerate 4 hours or until firm.

I don't like traditional cranberry sauce just by itself, but we all really like this. Enjoy!

You are in our prayers. Your surgery is on my birthday, so I know it will be a good day!! :-)

Love you,

Lisa, John and kids

Homemade Chili Beans

1 lb. dried pinto beans - use 3 cups of water for each cup of beans.

1 lb. is 2 1/2 cups of beans.

Add 1 tablespoon Baking Soda to water.

Soak beans overnight or bring beans and water to a boil.

Boil 3 minutes.

Turn off and let sit for 1 hour. Then proceed to cook.

Discard soaking water after beans have soaked, replace with fresh water.

Bring to a boil again, reduce heat and simmer until tender (about 2-3 hours).

Test for doneness.

In a skillet brown:

1 lb. ground beef or ground turkey (drain off fat and rinse ground beef to

remove excess fat, drain water well)

1 large onion chopped

2 cloves garlic

Chili pepper (optional) or 1/4 cup green pepper or 1 can chopped green chiles

3 tablespoons chili powder

2 cans tomato sauce

1 teaspoon oregano

1 teaspoon white sugar

salt and pepper to taste

2 bay leaves

Add rest of ingredients to meat (except bay leaves) and mix well. Add meat

mixture to beans and stir well. Add bay leaves. Bring chili to a boil again then simmer 1 hour.

Add hot sauce to taste.

Real Simple Magazine's Chili

one pound hamburger

½ yellow onion

one clove garlic - chopped fine

Cook until browned then drain of the grease

add two 15 oz cans of beef broth

one 15 oz can of diced tomatoes

one 15 oz can of beans

1 ½ teaspoons chili powder

½ teaspoon salt

Marlene's Chili Beans

l gallon can of pinto beans 1 1/2 pound hamburger meat

1 4 oz. can diced green chilies 1 medium onion - diced

1 15oz. can diced tomatoes Black pepper to taste

1 15 oz. can tomato sauce Garlic salt to taste

3 tablespoons chili powder

3 tablespoons Pappy's Fajita Seasoning

1 teapsoon red pepper flakes

Put pinto beans, green chilies, tomatoes, tomato sauce, chili powder, Pappy's seasoning and pepper flakes in a large pot (at least 8 quarts). Bring to boil.

Meanwhile fry hamburger and onions together with pepper and garlic salt. Cook until done, then drain meat. Add meat to the beans. Bring back to a boil and then simmer for a little while. Taste to check seasonings.

A favorite recipe of Marlene Stewart