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FESTIVAL FOOD RECIPES

 

1 -- APPLE FRITTERS

 

2 c. flour

 

1 tbsp. baking powder

 

1 tsp. salt

 

4 tbsp. sugar

 

2 eggs, beaten

 

1 c. milk

 

Scant 3 c. chopped apples (leave skin

 

on)

 

 

Sift dry ingredients together. Beat eggs and add milk. Pour into dry ingredients. Stir until batter is smooth. Chop apples. Add apples and blend together. Drop by spoonfuls into hot fat at 375 degrees. Fry until golden brown, turn once. Makes about 30 fritters.

 

 

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2 -- CORN CHOWDER

 

 

 

 

1 lb. bacon

 

1 lb. finely chopped onions (use food

 

processor)

 

3-4 lb. potatoes

 

2 qts. corn

 

2 cans evaporated milk

 

Salt and pepper to taste

 

 

Dice bacon and cook until crisp - drain off portion fat. Add finely chopped onion. Cook until soft but not browned. Add diced potatoes, cover with hot water and cook until tender. Add corn and salt and pepper to season. Add evaporated milk and heat through. (I find you can cook the bacon in a large roasting pan in the oven, drain - add onion and cook - then add potatoes and liquid - cover and cook and you don't have to worry about it scorching). Makes about 2 gallons.

 

 

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3 -- POTATO SALAD

 

 

 

 

10 lbs. potatoes

 

1 pt. French dressing

 

1 c. onion, minced

 

2 tbsp. salt

 

1 tbsp. paprika

 

8 hard-cooked eggs, diced

 

1 c. chopped green pepper

 

1 lb. celery, diced

 

1 pt. mayonnaise

 

 

Cook potatoes, cool slightly - peel and dice. Add salt, onion and French dressing and marinate. Add remainder of ingredients and mix carefully. (More mayonnaise may be added). Serves 50. Refrigerate well.

 

 

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4 -- SWEDISH MEATBALLS

 

 

 

 

3 lbs. hamburg

 

2 tbsp. grated onion

 

1 1/2 pkgs. Tempo Mix

 

3 eggs

 

Parsley

 

1 tbsp. salt

 

1 tsp. nutmeg

 

Pepper

 

Several dashes Worcestershire sauce

 

 

Mix Tempo and eggs according to package. Add hamburg and seasonings. Mix well. Shape into small balls. Place in large baking pan and cook for 30 minutes at 350 degrees. Make a pan gravy adding 2 tablespoons flour and 2 bouillon cubes - lastly add 1 can evaporated milk.

 

 

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5 -- PEANUT BUTTER COOKIES

 

 

 

 

3 lbs. shortening

 

4 tsp. salt

 

4 lbs. peanut butter

 

8 c. sugar

 

8 c. brown sugar (3 1/2 boxes)

 

16 eggs

 

8 tbsp. milk (1/2 c.)

 

4 lbs. flour

 

7 tbsp. baking soda (1/2 c.)

 

 

Do not grease pans. Bake in 350 degree convection oven for 10 minutes. Adapt to your own oven.

 

 

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6 -- $250 COOKIES

 

 

 

 

2 c. butter

 

2 c. brown sugar

 

2 c. sugar

 

4 eggs

 

2 tsp. vanilla

 

4 c. flour

 

5 c. blended oatmeal*

 

1 tsp. salt

 

2 tsp. baking soda

 

2 tsp. baking powder

 

8 oz. grated Hershey bar

 

3 c. chocolate chips

 

3 c. chopped nuts

 

 

*Blend oatmeal: measure and blend in a blender to a fine powder. Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking soda, baking powder. Add grated chocolate, chocolate chips and chopped nuts. Roll into balls the size of walnuts. Place on greased cookie sheet 2" apart. Bake at 375 degrees for 12 to 14 minutes. Makes 75 to 100 cookies.

 

 

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7 -- YANKEE CORN BREAD

 

 

 

 

1 c. yellow cornmeal

 

1 c. flour

 

1/4 c. sugar

 

4 tsp. baking powder

 

1/2 tsp. salt

 

1 c. milk

 

1 egg

 

1/4 c. corn oil

 

 

Preheat oven to 425 degrees. Grease 8x8 square pan. Combine cornmeal, flour, sugar, baking powder and salt. Add milk, egg and oil. Beat until smooth, about 1 minute. Pour into prepared pan. Bake 20-25 minutes, until center is firm. This recipe serves 6-8. You can double this recipe and bake in a 13x9 pan. Bake 25-30 minutes and test for firmness. Do not overbake. Serve warm if possible. (Can be reheated in microwave with butter!)

 

 

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8 -- MOM'S FAVORITE BROWNIES

 

 

 

 

3/4 c. butter

 

1 1/2 c. sugar

 

1/4 tsp. salt

 

3 eggs

 

3 oz. unsweetened chocolate, melted

 

1 c. sifted flour

 

1 c. chopped nuts

 

 

--CHOCOLATE ICING:--

 

 

1/4 c. butter

 

2 oz. unsweetened chocolate

 

3 c. confectioners' sugar

 

4-5 tbsp. milk

 

1/2 tsp. vanilla

 

 

Cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in chocolate and flour. Stir in nuts, reserving 1/4 cup for garnish. Pour in well greased 15 1/2 x 10 1/2 inch jelly roll pan. Bake at 350 for 20 minutes. Cool 10 minutes. Frost: Melt butter and chocolate over low heat; remove from heat. Beat in confectioners' sugar alternately with milk. Stir in vanilla. Frost brownies while warm; sprinkle with reserved nuts. (We left out nuts!)

 

 

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9 -- GLORY BARS

 

 

 

 

Mix up: 2 sticks margarine, melted

 

2 c. graham cracker crumbs

 

2 c. peanut butter

 

3 c. powdered sugar

 

 

Pat into greased jelly roll pan. Melt 12 ounce chocolate chips and spread on top. Refrigerate only until solid. Cut into squares. Andy and Carey Kromarek

 

 

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10 -- CHILI

 

 

 

 

1 lb. hamburger

 

2 cans tomato soup

 

1 can water

 

1 stalk celery

 

1 onion (med.)

 

2 cans stewed tomatoes

 

2 tbsp. chili powder (more or less to

 

taste)

 

1 can kidney beans with the liquid

 

Salt (about 2 tsp. - more or less to

 

taste)

 

 

Fry hamburger first. Add everything else and simmer 1 1/2 hours. Samaritan Circle February 13, 1973

 

 

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11 -- FRUIT SALAD

 

 

 

 

1 lg. can chunk pineapple

 

1 lg. can mandarin oranges

 

Green or purple grapes

 

1 (10 oz.) maraschino cherries

 

1 or 2 bananas

 

1 sm. pkg. reg. vanilla pudding

 

1 1/2 c. fruit juices

 

3 tbsp. lemon juice

 

 

Drain fruit. Add juice to pudding. Cook until thick. Add lemon juice. Cool and add fruit. Serves 12.

 

 

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12 -- BUTTER SAUCE

 

 

 

 

1/2 lb. butter

 

3/4 c. half and half

 

3/4 c. sugar

 

 

Bring to boil and cook five minutes. 1 tsp. vanilla

 

 

Serve warm over individual servings of cake.

 

 

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13 -- CHICKEN SALAD

 

 

 

 

4 c. cooked chicken

 

1 generous c. chopped celery

 

1 sm. onion, chopped

 

3 hard boiled eggs, chopped

 

1 c. sm. shell noodles or orzo

 

1 c. seasoned croutons

 

1 c. salad dressing

 

1/2 tsp. salad elegance

 

Salt to taste

 

 

Mix all ingredients. Refrigerate, allowing flavor to set. Croutons may be held until just before serving. 8-10 servings. Especially attractive on red tipped leaf lettuce. Garnish with fresh parsley.

 

 

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14 -- PARTY PUNCH

 

 

 

 

5 lbs. sugar

 

2 qts. water

 

12 oz. can frozen orange juice or

 

lemonade

 

1 lg. can pineapple juice

 

2 oz. citric acid (druggist or health

 

food store)

 

1 lg. bottle ginger ale or white soda

 

 

Boil water. Add sugar, juices and citric acid. Add enough water to make 5 quarts. This is your base. Can be frozen in one quart quantities. To serve: 1 quart base plus 1 quart water plus 1 large bottle ginger ale or white soda. One quart white or rose wine can be added, if desired.

 

 

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15 -- VENISON JERKY

 

 

 

 

20 lbs. stripped venison

 

1 sm. bottle Tabasco sauce

 

4 (5 oz.) bottles Worcestershire sauce

 

2 (6 oz.) bottles soy sauce

 

1 box red pepper

 

1 sm. bottle onion salt

 

1 bottle liquid hickory smoke (omit

 

if using smoker)

 

 

Mix all ingredients and pour over venison as a marinade. Allow to stand overnight. Place venison strips on cookie sheet or foil in a 175 degree oven. Bake for approximately 2 hours, or until dry. Be sure to leave door of oven open a crack. Prep. time: 12 hours. Serves several.

 

 

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16 -- SLOPPY JOES FOR 200

 

 

 

 

30 lb. hamburger

 

1 1/4 c. chopped onion

 

1 1/4 c. chopped green pepper

 

7 1/2 c. chopped celery

 

6 1/4 qt. tomato juice

 

2 1/2 c. vinegar

 

15 tbsp. brown sugar

 

5 tsp. dry mustard

 

7 1/2 tbsp. Worcestershire sauce

 

3 3/4 c. catsup

 

 

Brown hamburger and combine with rest of ingredients.

 

 

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17 -- RHUBARB ICE CREAM TOPPING

 

 

 

 

4 c. rhubarb, cut up

 

1 1/2 c. sugar

 

1 lg. pkg. dry Jello

 

1 pkg. frozen strawberries

 

 

Don't add any water. Cook until done.

 

 

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18 -- BEER BATTER FOR FISH

 

 

 

 

1 can beer

 

2 c. flour

 

1 egg

 

Salt and pepper to taste

 

Cracker crumbs

 

Milk

 

 

Dip fish in milk, then flour, and back in milk. Then dip in batter made with the beer, flour, and egg. Salt and pepper. Roll in cracker crumbs. Lay pieces on waxed paper until you get all pieces coated and they dry just a bit. Deep fry.

 

 

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19 -- WAFFLES

 

 

 

 

2 c. flour

 

4 tsp. baking powder

 

1 1/2 c. milk

 

1 tbsp. sugar

 

1/2 tsp. salt

 

4 eggs

 

2 tbsp. melted butter or margarine

 

 

Sift dry ingredients. Beat eggs until foamy and add milk and melted butter. Add dry ingredients and mix well. Using medium-size waffle maker, makes 6 waffles.

 

 

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20 -- HOMEMADE SOAP

 

 

 

 

Use enamel kettles only. 1 can lye

 

2 1/2 pt. water (warm?)

 

13 1/2 c. (6 lb.) melted fat (not

 

chicken fat or mineral oil)

 

Oil of fragrance

 

 

Make solution of lye and water. Slowly add and stir in melted fat and add fragrance as desired. Cool to 85 degrees. TO MOLD: Line wood box with wet cloth. Pour in soap, cover with thin board and wool blanket and let cool slowly. Cut with string and let age. Grind for laundry use.

 

 

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21 -- BAKED APPLES

 

 

 

 

2 lb. canned sliced apples

 

1/3 c. brown sugar

 

2 tbsp. melted butter

 

2 tsp. vanilla extract

 

2 tsp. cinnamon

 

1 tsp. nutmeg

 

 

Drain apples thoroughly. Mix all ingredients together and toss lightly. Arrange in shallow casserole dish. Sprinkle additional cinnamon and nutmeg lightly on top. Bake at 325 degrees for 40 minutes. Serves 6.

 

 

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22 -- BLUEBERRY OR APPLE MUFFINS

 

 

 

 

2 c. flour

 

1/2 tsp. salt

 

4 tsp. baking powder

 

2 tbsp. vegetable shortening

 

2 tbsp. sugar

 

1 egg, well beaten

 

1 c. milk

 

3/4 c. fruit

 

 

Sift flour, baking powder and salt together twice. Combine small amount of flour mixture with berries if they are used. Cream shortening. Add eggs; beat well. Add flour alternately with milk, a little at a time, blending after each addition. Mix smooth. This should be a fairly stiff dough. Fold in fruit, bake in preheated oven at 400 degrees for 18-20 minutes.

 

 

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23 -- HAM LOAVES (200)

 

 

 

 

30 lbs. ground ham

 

10 lbs. ground beef

 

10 lbs. ground pork

 

40 eggs

 

20 c. oatmeal

 

20 c. milk

 

2 tbsp. pepper

 

 

Mix and shape into 200 individual loaves. Bake at 325 degrees for 2 hours.GLAZE:

 

10 c. brown sugar

 

3 c. vinegar

 

3 c. water

 

6 tsp. dry mustard

 

 

Bring to a boil and boil 10 minutes. Baste ham loaves with glaze. Return to oven and bake 1/2 hour more.

 

 

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24 -- BARBEQUES

 

 

 

 

25 pounds ground beef serves 150. 2 c. dried onion 1 c. brown sugar 1 c. prepared mustard 1 c. vinegar 1/2 c. Worcestershire sauce 16 c. catsup Brown meat. Drain excess fat. Add remaining ingredients.

 

 

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25 -- BEEF STROGANOFF

 

 

 

 

50 lbs. Sirloin beef cubes

 

3 qts. onions

 

3 qts. celery

 

3 gal. water

 

 

Brown Sirloin beef cubes, onion and celery. Add 3 gallons of water and simmer until tender. Add: 1 gal. catsup 1/4 gal. mushrooms Thicken with rue Just before serving, add 15 pounds sour cream. Serve over 10 pounds wide cooked noodles or rice. Serves 150. Use 6 ounce ladle. Garnish with parsley.

 

 

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26 -- STUFFED GREEN PEPPERS

 

 

 

 

32 lg. pepper, cut in half

 

6 c. raw rice

 

15 lbs. hamburger

 

10 eggs

 

2 c. milk

 

1/3 c. salt

 

 

Mix rice, hamburger, eggs, milk and salt. Use #12 scoop in each 1/2 pepper. Pour four #5 Creole tomato sauces over peppers. Bake 2 1/2 to 3 hours at 300 degrees. Cover with foil. Just before they are done, sprinkle with Parmesan cheese. Brown uncovered. Spoon sauce over peppers at serving. Serves 64.

 

 

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27 -- TACOS

 

 

 

 

300 shells

 

10 heads lettuce, shredded

 

10 lbs. American cheese, shredded

 

finely

 

 

Cook 20 pounds of hamburger and add: 5 lg. green peppers 1 (#10) can ground baked beans 7 c. celery 1 1/2 tsp. garlic powder 2 (#10) cans tomato puree 1 qt. water 1 1/3 c. chili powder 3 tbsp. salt 1 tsp. cayenne 1 tsp. cumin Fill warm shells. Use hot sauce to taste. Serves 150 (2 each).

 

 

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28 -- CHOW MEIN

 

 

 

 

5 to 6 lbs. chow mein meat, pork or

 

chicken

 

4 1/2 qts. (9 lbs.) chicken stock

 

2 3/4 qts. (2 lbs., 12 oz.) celery,

 

sliced 1/4 inch pieces

 

2 c. (8 oz.) onions, sliced

 

5 1/4 qts. (6 lbs.) bean sprouts

 

4 7/8 c. (1 lb., 10 oz.) water

 

chestnuts, sliced

 

4 cans bamboo shoots

 

1/2 c. (4 oz.) soy sauce

 

1/4 c. molasses

 

1 7/8 c. (9 oz.) cornstarch

 

1 c. (8 oz.) water, cold

 

1 1/3 tbsp. (1 oz.) salt

 

2 gal. (4 lbs.) chow mein noodles

 

 

Brown meat and onions. Add liquid and cook for 45 minutes. Add rest of ingredients except cornstarch and 1 cup cold water. Bring to a hard boil and shut off. Cover. Let stand until about 1/2 hour before you want to serve. Then bring to a boil and thicken with cornstarch mixed with cold water.

 

 

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29 -- BASIC SWEET BREAD DOUGH

 

 

 

 

11 1/2 lbs. flour

 

3 c. sugar

 

3 c. dry milk powder

 

6 oz. dried egg solids

 

3 tbsp. salt

 

1 1/2 lbs. shortening

 

7 lbs. water at 110 degrees (3 1/2

 

qts.)

 

1/2 c. dry yeast granules, dissolved

 

in water

 

 

Sit together the dry ingredients. Add 1/2 to the water and yeast mixture. Beat 1 minute on #1 setting (slow). Add shortening. Beat on #2 setting (medium) for 2 minutes. Add approximately 1 quart of flour mixture. Beat on #3 setting for 2 minutes. Scrape down and add remainder of flour and beat on #1 for 1 minute then on #2 for 2 minutes. If bread does not climb beater and sides of bowl add a bit more flour. Turn into greased container and put in oven with pilot light on until double in bulk. (Electric oven may be heated to 200 degrees then turned off for raising of bread dough.) When double in bulk, punch down and stretch dough in turning. Let raise again. Form into rolls or coffee bread as desired, placing in greased pans for baking. Let raise to double in size and bake at 375 degrees. Makes 8 large coffee breads or 150 to 200 rolls. Ethel says: Stretching the dough when raising and when forming rolls produces a more fine grained bread and eliminates kneading. On a humid day more flour is required. The bowl and beater should be warm when bread is mixed. A 20 quart Hobart mixer with a hook is ideal for mixing. This is a good recipe for your church dinner!

 

 

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30 -- BAKING POWDER BISCUIT DOUGH

 

 

 

 

LARGE - SERVES 150:

 

1 1/2 gal. flour

 

1 1/3 c. baking powder

 

3 tbsp. salt

 

3 lbs. margarine

 

2 qts. buttermilk

 

18 eggs, beaten

 

1 c. sugar

 

 

SMALL - SERVES 75:

 

3 qts. flour

 

2/3 c. baking powder

 

1 1/2 tbsp. salt

 

1 1/2 margarine

 

1 qt. buttermilk

 

9 eggs, beaten

 

1/2 c. sugar

 

 

Mix. Let stand 15 minutes. Knead. Divide onto trays. Roll, mark and bake at 400 degrees.

 

 

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31 -- PEACH COBBLER

 

 

 

 

Use 3 (18 x 26 inch) pans, cut 5 x 10. 3 dry 5 lb. cake mixes (yellow) 2 lbs. margarine 1 1/2 qt. coconut Mix peaches and cake mixes. Melt margarine and mix with cake mixture. Add coconut. Bake at 350 degrees until mixture bubbles in center. Serve with a topping--yogurt or whip cream. Serves 150.

 

 

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32 -- APPLE CRISP

 

 

 

 

Use 5 (18 x 26 inch) trays. Cut 8 x 8 = 320. Use #16 scoop. 1 1/2 c. sugar per pan 11 1/2 lbs. sugar 1/2 c. cinnamon 3 lbs. cold margarine, cut up 5 1/2 qts. dried bread crumbs (ground) 2 1/2 tsp. salt Cut through slices of apple with a knife while still in the cans. Pour 1 1/2 cans and 1 cup in each pan. Sprinkle 1 1/2 cups sugar per pan. In 20 quart mixer bowl blend sugar, cinnamon, margarine, dried bread crumbs and salt. Pour 2 1/2 quart crumbs mix on each pan, evenly. With all fingers move crumbs mix into apples. Clean edges of pan. NOTE: Get crumbs from Baker's bread slices. Bake at 370 degrees for 40 minutes until pans bubble in center. Cool dish. Add whip topping. Serves 400.

 

 

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33 -- CHOCOLATE PUDDING

 

 

 

 

Use bottom of 5 gallon double boiler and cover. 2 tbsp. salt 2 lbs. 6 oz. cornstarch 1 lb. 2 oz. cocoa 4 lbs. 8 oz. dry milk solids Mix ingredients well. Bring to a boil 2 quarts water (cover). Pour in 20 quart mixer and add No. 1 mixture. Blend with whip. Bring to a boil 2 gallons and 3 quarts water (cover). Add chocolate mixture and stir very well. Cook until thick. Add 1/3 cup vanilla and 1 1/2 pounds margarine. Sprinkle with sugar. Cover with wax paper. Press down. Chill, serve with topping. Serves 150.

 

 

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34 -- THICKENED CHERRY PUDDING TOPPING

 

 

 

 

1/2 cup serves 100. 1/3 cup serves 150. Use bottom of 5 gallon double boiler. 1 1/2 gal. water 5 lbs. sugar red color 1 1/2 lbs. cornstarch Bring cherries and 1 1/2 gallons of water to a full boil, turn off. Add sugar, red color and cornstarch mixture all at once and stir until clear. Cover with wax paper. Press down. Chill. Use as pie filling, pudding or cake topping.

 

 

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35 -- POTATO CHIP COOKIES

 

 

 

 

Bake the same day as mixed. 4 1/2 lbs. sugar 3 oz. dry egg solids 3/4 c. water 2 1/2 qts. well crushed potato chips 3 tbsp. vanilla 6 1/2 lbs. flour Combine margarine, sugar, egg solids and water. Add well crushed potato chips and vanilla. Add flour. Mix well with paddle. Turn out on board. Form in long rolls about 1 inch in diameter. Pinch off even pieces, space 4 x 6 on 18 x 26 inch tray. Flatten with glass dipped in sugar. Must have light brown edges. Makes 260 large cookies.

 

 

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36 -- PUMPKIN PIE SQUARES

 

 

 

 

Simple crust for 3 pans. Grease sides and bottoms of 18 x 26 inch pans very heavily with shortening. Add 2 cups flour at least per tray. Tip pan to flour very heavy. In 20 quart mixer, put 3 (#10) cans pumpkin. Mix well and add to pumpkin: 6 tbsp. cinnamon 3 tbsp. cloves 3 tbsp. ginger 3 tbsp. nutmeg 6 tbsp. salt Whip 4 dozen fresh eggs and add to the pumpkin. Heat 4 1/2 quarts milk and add to pumpkin. Scrape down sides and bottom of bowl. Bake at 400 degrees 20 minutes; 350 degrees until set in center of pan. Garnish with whip cream. Makes 150.

 

 

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37 -- CHOCOLATE CHIP COOKIES

 

 

 

 

Put 1 cup water in 20 quart mixer bowl. Mix: 1 tbsp. salt 3 3/4 lbs. brown sugar 3 3/4 lbs. white sugar 12 oz. dry egg solids 1/3 c. soda 1/3 c. cream of tartar Add to mixer bowl. Add: 3 3/4 lbs. margarine 2 tbsp. vanilla Mix well with paddle. Let mixer run and sprinkle in 3 cups chocolate chips and nuts, if desired. Scrape down bowl sides and bottom. Use #40 scoop and flatten a bit with fingers on greased pan. Bake at 375 degrees for 9 minutes. As soon as cookie flattens in oven it is done. Remove and cool. Makes 370 large cookies.

 

 

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38 -- CRANBERRY PEANUT BUTTER BARS

 

 

 

 

3 lbs. flour

 

3 lbs. sugar

 

4 1/4 lbs. oatmeal

 

6 lbs. 12 oz. peanut butter

 

3 lbs. margarine, melted

 

2 (#10) cans cranberry sauce

 

 

Combine flour, sugar, oatmeal, peanut butter and margarine. Mix cranberry sauce. Divide onto crust. Top with remaining crust from first ingredients. Press down with hands. Bake until light brown. This can be a dessert with whip topping. Makes 320 bars.

 

 

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39 -- EASY SUGAR COOKIES

 

 

 

 

3 c. powdered sugar

 

3 c. salad oil

 

6 eggs

 

6 tsp. vanilla

 

3 c. butter

 

3 c. granulated sugar

 

15 c. flour

 

3 tsp. soda

 

3 tsp. cream of tartar

 

1 tsp. salt

 

 

Cream together powdered sugar, butter and granulated sugar. Add salad oil, eggs, vanilla. Combine flour, soda, cream of tartar and salt; add to mixture. With #40 scoop drop on ungreased cookie sheet. Press down with glass dipped in sugar. Bake 10 to 12 minutes at 350 degrees. Makes 200 cookies.

 

 

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40 -- PEANUT BUTTER COOKIES

 

 

 

 

1 lb. 5 oz. brown sugar

 

1 lb. 5 oz. white sugar

 

3 tsp. salt

 

1 1/2 lbs. butter

 

6 eggs

 

3 tsp. vanilla

 

1 lb. 12 oz. peanut butter

 

1 1/2 tsp. soda in 1 tbsp. water

 

1 1/2 lbs. flour

 

 

Makes 125 cookies.

 

 

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41 -- TURKEY - DRESSING SUPREME FOR 100

 

 

 

 

9 lb. bread cubes

 

1 1/3 c. turkey drippings

 

1 c. celery

 

2/3 c. onion

 

2 tbsp. salt

 

1 1/4 tsp. pepper

 

1 1/4 tsp. thyme

 

2 1/2 tbsp. poultry seasoning

 

2 qts. turkey broth

 

13 lbs. cooked turkey

 

2 1/2 c. margarine

 

1 qt plus 1/2 c. flour

 

2 tbsp. salt

 

1 1/2 gallons turkey broth

 

 

Combine bread, drippings, and seasonings; toss to mix. Add broth to moisten slightly; blend thoroughly. Spread 2 1/4 quarts dressing in bottom of 3 baking pans (12x20). Spread 1 1/2 quarts turkey on top of dressing. Add another layer of dressing and turkey. Cover each pan tightly and bake at 350 degrees for 1 hour. Melt margarine; stir in flour and salt. Gradually stir in broth. Cook until thickened. Pour 2 quarts gravy over each pan. Bake at 250 degrees uncovered about 15 minutes before serving.

 

 

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42 -- BEEF STEW FOR 100

 

 

 

 

19 1/2 lbs. stew meat

 

4 cloves garlic

 

3 gallons water

 

1 3/4 qt. flour

 

1/4 c. salt

 

1 tbsp. pepper

 

8 1/2 lbs. potatoes

 

7 lbs. carrots

 

4 lbs. celery

 

2 lbs. onions

 

 

Brown beef and garlic; add water and simmer covered about 1 hour until meat is tender. While meat is cooking, remove about 1/2 gallon of broth and allow to cool slightly. Stir broth into dry ingredients. Pour mixture into simmering meat, stirring constantly until thickened. Cook potatoes, carrots, celery, and onion slightly and add to meat mixture. Bake 1-2 hours.

 

 

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43 -- MEAT LOAF

 

 

 

 

1/2 c. cornstarch

 

1-1/2 tbsp. Worcestershire sauce

 

3/4 c. ketchup

 

12 lb. lean ground beef (can use part

 

ground turkey)

 

1/2 c. chopped green pepper

 

10 slightly beaten eggs

 

1/2 tsp. pepper

 

1/2 c. water

 

3 beef concentrate cubes

 

2-1/2 c. hot milk

 

2-1/2 c. water

 

1-1/2 qt. bread crumbs

 

1/2 c. finely chopped onion

 

3 tbsp. chopped parsley

 

2 tbsp. salt

 

 

Mix the cornstarch and water; set aside. Dissolve beef cubes into hot milk and add Worcestershire sauce; set aside. Mix ketchup with water; set aside. Mix remaining ingredients together, then add the liquids previously set aside. Blend well and portion into 5 loaves. Bake at 350 degrees for 1-1/2 hours or until done. Let rest 10 minutes before slicing. Makes 50 slices.

 

 

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44 -- SCRAMBLED EGGS

 

 

 

 

1/4 c. margarine

 

3 c. milk

 

1/4 c. flour

 

1 tsp. salt

 

6 doz. lg. eggs

 

3 tbsp. salt

 

1 qt. milk

 

4 tbsp. softened margarine

 

 

Prepare sauce of margarine, 3 cups milk, flour and 1 teaspoon salt. Cook to remove the flour taste; set aside. Mix remaining ingredients with wire whip. Put into pan over hot water and stir until mixture thickens. When eggs are softly set, put into 12 x 20 inch greased stainless pan and blend in cream sauce. Hold warm until served. (The cream sauce helps maintain the mixture from turning in color.) Makes 40 to 50 servings.

 

 

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45 -- O ' BRIEN POTATOES FOR ONE HUNDRED

 

 

 

 

35 lb. potatoes, peeled and diced

 

10 bell peppers, finely diced

 

2 c. pimientos, finely diced

 

1/2 c. salt

 

2 tbsp. white pepper

 

10 qt. medium white sauce (recipe

 

follows)

 

 

Steam potatoes until tender, don't overcook. Mix potatoes with white sauce, seasonings and peppers and pimientos. Put into 2 (18 x 12 inch) pans and bake at 325 degrees for 30 minutes or until delicately browned.WHITE SAUCE:

 

2-1/2 lb. margarine

 

5 c. flour

 

9 qt. milk (more if necessary)

 

 

Melt margarine, add flour and mix well. Add milk and mix well with wire whip.

 

 

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46 -- BLUEBERRY COBBLER

 

 

 

 

5 qt. blueberries

 

2 c. honey

 

2 c. water

 

3/4 c. cornstarch

 

1/4 c. butter

 

2 c. water

 

 

Combine the cornstarch and sugar; add the water, honey and blueberries. Let stand 5 minutes. Cook on medium heat and stir until slightly thickened and bubbly. Add the butter. divide between two 9 x 13 inch pans. Make biscuit topper.BISCUIT TOPPER:

 

6 c. flour

 

3/4 c. sugar

 

3 tbsp. baking powder

 

1 1/2 tsp. salt

 

1 1/2 c. butter

 

6 eggs (1 cup)

 

1 1/2 c. milk

 

 

Thoroughly stir together the flour, sugar, baking powder and salt. Cut in the butter with a pastry blender until the mixture is coarse. In another bowl combine egg and milk. Add all at once to dry ingredients, stir just to moisten. Spoon 18 mounds on each pan over the blueberry filling. Bake 30 minutes at 400 degrees. Serve warm. Yields 36 servings.

 

 

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47 -- VANILLA CREAM PUDDING

 

 

 

 

3 c. sugar

 

3/4 c. cornstarch

 

1 tbsp. salt

 

12 c. (3 qt.) milk

 

3 c. egg

 

1/4 c. butter

 

2 tsp. vanilla

 

 

Combine sugar, cornstarch and salt. Add milk to this. Stir with a wire ship constantly. Cook, stirring and allow to boil 2 minutes. Remove from heat and add 3 cups of above to 3 cups egg. Add egg mixture to remaining cooked mixture. Allow to boil 2 minutes, stirring constantly. Remove from heat and add butter and vanilla. Cool and serve in 1/2 cups. Yields 35 servings. This could be used for 6 cream pies, also.

 

 

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48 -- HAMBURGER - VEGETABLE CASSEROLE

 

 

 

 

10 lb. (24 c.) potatoes, peeled,

 

sliced and rinsed well

 

3 lb. fresh carrots, peeled and sliced

 

3 lb. frozen peas

 

1 bunch celery, cut finely

 

2 lg. onions, cut finely

 

8 lb. ground beef

 

 

Saute celery, onions, and ground beef; drain. Layer meat and vegetables in pans. Cover with ten (10 3/4 ounce) or two (50 ounce) plus one 10 3/4 ounce cans of mushroom soup. Dilute with 1/2 the same amount of milk or beef broth. Add a small amount of salt and pepper. Top with buttered crumbs. Bake 3 hours at 325 degrees. This is good served with cole slaw or assorted salads and rolls - using cake or bars for dessert. Yields 75 servings.

 

 

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49 -- TEXAS BAKED SPAGHETTI

 

 

 

 

7 or 8 lbs. ground meat

 

48 oz. tomato sauce

 

64 oz. kernel corn

 

3 med. onions

 

32 oz. spaghetti

 

2 lg. cans tomatoes

 

1 lg. bell pepper

 

Grated cheese

 

 

Brown meat, chopped onions and pepper. Cook spaghetti, drain. Mix all and top with cheese. Bake 30 minutes at 350 degrees. Serves 30- 40 people.

 

 

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50 -- DIRTY RICE

 

 

 

 

4 lbs. raw rice

 

1/4 c. shortening

 

5 cloves garlic, chopped

 

1/4 bunch parsley, chopped

 

9 c. water

 

4 lbs. onions, chopped

 

2 pods red pepper

 

2 lg. pkgs. frozen chicken (liver and

 

gizzards)

 

 

Cook rice until almost done (20-30 minutes). Brown onions in shortening, add garlic. Then mix in large pan. Dot with butter all the ingredients. Bake 350 degrees for 30-40 minutes. Serves 30-40 people.

 

 

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51 -- BARBECUE SANDWICHES

 

 

 

 

3 lbs. pork, cubed, fat removed

 

3 lbs. beef, cubed, fat removed

 

3 cans tomato soup

 

3 med. onions, diced

 

3/4 c. sugar

 

1 1/2 c. vinegar or lemon juice

 

(scant)

 

1 c. Worcestershire sauce

 

3 c. water

 

Celery salt

 

Garlic salt or seasoned salt

 

Salt and pepper

 

 

Bake 2 1/2 - 3 hours, covered - moderate oven, 350 degrees. Mash and return to oven until juices are absorbed. Approximately 60 sandwiches.

 

 

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52 -- SLOPPY JOES FOR 240

 

 

 

 

50 lbs. ground beef

 

1 pt. ground onions

 

2 gal. cooked, drained, finely

 

chopped celery

 

2 (#5) cans tomato soup

 

10 lbs. or 1 1/2 (#10) cans ketchup

 

1 c. salt

 

1 2/3 tbsp. pepper

 

20 doz. hamburger buns

 

 

Pan fry meat and onions. Drain. Combine the rest of the ingredients in a 6 gallon pan. Simmer 1 hour. Serve on buns.

 

 

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53 -- PECAN PIE

 

 

 

 

3 1/3 c. butter

 

5 c. sugar

 

2 1/2 qts. dark Karo

 

30 eggs

 

3 tbsp. vanilla

 

10 c. pecans

 

 

60 PIES:

 

10 lbs. butter

 

15 lbs. sugar

 

9 (#5) cans Karo

 

15 doz. eggs, or 180 eggs

 

1 3/4 c. vanilla

 

60 c. pecans

 

 

Cream together butter and sugar. Add syrup, eggs and vanilla. Mix well and pour into unbaked pie shell. Cover top with 1 cup pecans. Bake at 425 degrees for 10 minutes, then 350 degrees for 30 to 35 minutes or until filling is set.

 

 

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54 -- REFRIGERATOR CHEESE CAKE

 

 

 

 

2 1/4 lbs. graham crackers

 

1 lb. (2 c.) butter

 

2 c. sugar

 

 

Make crumbs in blender or processor. Blend in butter and sugar with mixer at medium speed.FILLING:

 

1 recipe crumb crust

 

8 tbsp. unflavored gelatin

 

2 c. cold water

 

12 eggs (separated)

 

1 qt. (2 lbs.) sugar

 

2 c. milk

 

1/2 tsp. salt

 

1 gal. (8 lbs.) cottage cheese

 

2 tbsp. grated lemon rind

 

1/2 c. lemon juice

 

1 qt. heavy cream, whipped

 

1 qt. canned pineapple

 

 

Save 1 quart crumbs for top. Divide the rest in two pans (12x18x2). Press firmly and evenly in bottoms. Sprinkle gelatin over water, let stand 5 minutes. Bate egg yolks slightly in double boiler. Add sugar gradually beating until blended. Stir in milk and salt. Cook over boiling water until slightly thick. Stir in gelatin until dissolved. Cool slightly. Beat cheese until smooth. Pour in lemon rind, juice and custard. Mix until blended well. Cool until thickened and partially set. Beat until light. Fold in stiffly beaten egg whites and whipped cream. Add pineapple (if desired). Pour into crumb lined pans. Sprinkle with remaining crumbs. Chill until set. Serves 48 generously.

 

 

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55 -- BREAD PUDDING

 

 

 

 

1 gallon bread cubes

 

1 gallon instant dry milk

 

9 eggs, beaten

 

1 c. brown sugar

 

1/2 c. sugar

 

1 pt. Half & Half

 

1 tbsp. vanilla

 

3 c. raisins

 

 

Divide bread cubes into 4 (9 x 13-inch) pans. Mix milk, eggs and sugar together, and pour over bread cubes. The next day, mix Half & Half and vanilla, and pour over bread mixture. Bake at 400 degrees for 1 1/2 hours. Watch carefully. Cut each pan 4 x 6 inches.

 

 

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56 -- TERIYAKI CHICKEN WINGS

 

 

 

 

18 lbs. chicken wings

 

1 qt. soy sauce

 

1 qt. water

 

4 c. (2 lbs.) granulated sugar

 

4/5 qt. sherry wine or sake

 

4 cloves garlic, finely chopped

 

4 tbsp. fresh ginger, or

 

1 tsp. ginger powder

 

2 tbsp. Worcestershire sauce

 

 

Use a small saucepan and add all ingredients together. Stir until sugar is dissolved and marinate meat 5-6 hours or overnight. 5-6 hours is a milder flavor; overnight is a stronger flavor. Singe wings if needed, to remove hair. Remove wing tips and discard or save for chicken stock. Divide each wing in half. Place wings in marinade and leave overnight. Arrange chicken pieces in a single layer in a shallow pan on a rack if possible. Line pan with foil. Bake at 350 to 400 degrees for 30 minutes. When ready to serve, place in a chafing dish to keep hot. Serves 150.

 

 

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57 -- NEW ENGLAND CHOWDER

 

 

 

 

10 lbs. clams, fish or seafood

 

1 1/2 lbs. salt pork, finely chopped

 

2 qts. onions, chopped

 

2 3/4 gal. potatoes, diced

 

1 1/2 gal. hot water

 

2 gal. hot milk

 

Salt, to taste

 

1 c. parsley, chopped

 

 

Cut seafood into 1 inch pieces. Fry salt pork until crisp. Add onions and cook until tender. Add potatoes and water. Cover and cook for 15 minutes. Add seafood and continue cooking 5 to 10 minutes or until seafood and potatoes are tender. Stir in milk. Add salt to taste. Heat. Add parsley. 100 - 1 cup servings.

 

 

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58 -- FLYING SAUCERS

 

 

 

 

4 lbs. shortening

 

8 lbs. brown sugar

 

16 eggs

 

2 1/2 lbs. honey

 

2 c. milk

 

6 1/2 qts. flour

 

4 tbsp. soda

 

2 3/4 tbsp. allspice

 

2 3/4 tbsp. salt

 

4 c. raisins

 

2 3/4 tbsp. cinnamon

 

4 1/2 lbs. rolled oats

 

 

Cream shortening. Add sugar, honey and eggs. Mix well. Sift dry ingredients together and add to cream mixture. Add oats, raisins and water and mix well. Use #16 scoop and drop by scoopfuls on greased cookie pans. Bake at 350 degrees for about 12 minutes. Makes about 174 cookies.

 

 

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59 -- MEAT SAUCE

 

 

 

 

9 lbs. ground beef

 

1 c. melted fat

 

1 whole garlic, minced

 

3 c. onions, chopped

 

2 1/4 qts. tomato puree

 

1 1/2 qts. tomato paste

 

3 qts. water

 

1 tbsp. sugar

 

1/2 c. salt

 

1 tbsp. Worcestershire

 

 

Brown beef; use fat if beef is lean. Drain off excess fat. Add garlic and onions and cook until onions are clear, but not brown. Blend in all other ingredients. Simmer about 1 hour or until sauce is thick. Serve with macaroni, noodles, rice or spaghetti. Yields 2 gallons.

 

 

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60 -- STRAWBERRY SHORT CAKE

 

 

 

 

2 qts. + 1 1/2 c. all-purpose flour

 

1 qt. (2 1/2 c.) sugar

 

3/4 c. nonfat dry milk

 

4 2/3 tbsp. baking powder

 

2 1/2 tsp. salt

 

3 1/4 c. shortening

 

10 lg. eggs

 

3 tbsp. vanilla

 

1 qt. water

 

1 1/2 gal. strawberries

 

Whipped topping

 

 

Blend dry ingredients 5 minutes on low speed. Cut in fat until consistency of coarse cornmeal. Beat eggs. Add eggs and half the liquid to flour mixture. Beat 2 minutes on medium speed. Add remaining liquids and beat 2 minutes longer. Pour batter into 2 greased pans. Bake 30 to 35 minutes at 350 degrees. Cool, cut each pan into 50 pieces. Place each piece into serving dishes, top with 1/4 cup strawberries and whip topping.

 

 

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61 -- BUTTER SUGAR COOKIES

 

 

 

 

20 c. flour

 

10 c. sugar

 

12 eggs

 

6 c. butter

 

5 tsp. baking powder

 

1 tsp. salt

 

3 tbsp. vanilla

 

 

Beat sugar, eggs, and butter until creamy. Mix flour, salt, and baking powder. Add to first mixture slowly. Add vanilla. Dip with a #40 scoop; place 24 on cookie sheet. Lay wax paper or liner on top of cookies, then place another cookie sheet on top of wax paper and press down to flatten cookies. Bake in 350 degree oven for 10 minutes or until cookies are done. Makes 250 cookies. Variations: Coconut Cookies: To above recipe, add 8 cups coconut. Chocolate Cookies: To the above recipe, add 4 cups cocoa and 2 cups powdered sugar, that has been made into paste by adding a small amount of water. Chocolate Chip Cookies: To above recipe, add 6 cups chocolate chips. Cherry Nut Cookies: To above recipe, add 4 cups chopped maraschino cherries and 4 cups chopped pecans.

 

 

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62 -- SALTED PEANUT CRISP

 

 

 

 

14 c. shortening

 

21 c. brown sugar, lightly packed

 

28 eggs

 

8 tbsp. vanilla

 

42 c. flour

 

6 tbsp. baking soda

 

6 tbsp. salt

 

28 c. salted peanuts (8 lb. can)

 

 

Mix the above ingredients well. Drop by scoop, flatten, and sprinkle with sugar. Bake in 325 degree oven for 7 minutes. Makes 1000 cookies. The above recipe can also be spread in 3 (24 x 24 inch) pans. Bake as above; cut into squares while warm.

 

 

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63 -- BUFFET POTATOES

 

 

 

 

1 can cream of potato soup

 

1 can cream of celery soup

 

1 c. sour cream

 

2 tsp. salt

 

2 tsp. grated onion

 

2 lb. bag hash brown frozen potatoes

 

Dash paprika

 

2 c. sharp shredded Cheddar cheese

 

 

Mix all ingredients except Cheddar. Pour into 9 x 13 inch casserole. Sprinkle Cheddar over all. Bake 45 to 60 minutes at 350 degrees. Made day before is even better.

 

 

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64 -- BANANA PEANUT BUTTER WINNER

 

 

 

 

6 SERVINGS:

 

3/4 c. peanut butter

 

3 med. bananas, sliced

 

6 slices bread (any favorite)

 

 

24 SERVINGS:

 

3 c. peanut butter

 

12 med. bananas, sliced

 

48 slices bread (any favorite)

 

 

Spread peanut butter. Slice bananas thinly on top. Use favorite bread.

 

 

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65 -- QUICK CRANBERRY CRISP COFFEE CAKE

 

 

 

 

5 lb. box Bisquick

 

2 1/2 c. sugar

 

6 c. milk

 

2 1/2 c. eggs

 

8 c. cranberry sauce

 

20 c. crushed corn flakes

 

1/2 c. butter, melted

 

 

Mix sugar, milk, and eggs on low speed in mixer until blended. Add Bisquick on low speed until blended, then mix on medium speed until batter is smooth, 2 minutes. Pour into 2 full, greased inserts. Spread 4 cups mashed cranberry sauce over each pan; top with corn flake crumbs which have been mixed with the melted butter. Bake at 350 degrees approximately 30 minutes. 64 (2x3 inch) servings.

 

 

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66 -- PEACH CRISP

 

 

 

 

2 (#10) cans sliced peaches, partially

 

drained

 

5 c. Bisquick

 

2 3/4 c. brown sugar

 

2 c. butter

 

2 tbsp. cinnamon

 

4 c. oats

 

 

Mix together Bisquick, brown sugar, butter, cinnamon, and oats. Put peaches in pan and top with Bisquick mixture. Bake at 375 degrees for approximately 1 hour. Serves 45 to 50.

 

 

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67 -- EGGNOG

 

 

 

 

1 dozen eggs

 

3 qt. milk

 

1 c. sugar

 

1/2 tsp. nutmeg

 

1 tsp. vanilla

 

1 tsp. rum flavoring

 

 

Mix all ingredients together; beat well. Add few drops of egg yolk coloring, if eggs are pale. Cook over a double boiler until mixture coats the spoon. When done, pour into sterilized quart bottles, and store in refrigerator. Date the bottles. Makes 3 1/2 quarts. Do not double recipe!

 

 

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68 -- POPCORN BALLS

 

 

 

 

1 c. corn syrup

 

1/2 c. sugar

 

3 oz. Jello (any flavor)

 

4 qt. popcorn

 

1 tsp. butter flavor (optional)

 

 

Mix syrup and sugar. Boil 5 minutes. Add Jello and stir until Jello is dissolved. Pour over popcorn and form into balls.

 

 

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69 -- TURKEY SALAD FOR 180

 

 

 

 

19 shell macaroni

 

20 lbs. turkey, diced

 

12 c. diced celery

 

20 c. grapes (green)

 

6 tsp. onion

 

4 pts. cream, whipped

 

3 1/2 qts. Miracle Whip

 

2 bottles French dressing

 

1 1/2 c. sugar

 

Salt and pepper to taste

 

4 c. slivered almonds

 

 

Sprinkle almonds on top.

 

 

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70 -- CAKE DOUGHNUTS

 

 

 

 

4 c. sugar

 

4 c. buttermilk

 

8 eggs

 

6 tbsp. shortening

 

4 tsp. nutmeg

 

4 tsp. soda

 

4 tsp. baking powder

 

4 tsp. vanilla

 

2 tsp. salt

 

15 c. flour

 

 

Mix sugar and shortening; add eggs, then buttermilk and vanilla. To which you add the dry ingredients. Roll out on a floured board. Fry in oil or shortening to a golden brown.

 

 

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71 -- APPLE CRISP

 

 

 

 

3 cans apple slices

 

 

Spread in bottom of 4 greased pans (12 x 16 inch).TOPPING:

 

8 c. brown sugar

 

1 qt. dry milk

 

1 1/2 qts. flour

 

1 qt. rolled oats

 

2 2/3 tbsp. cinnamon

 

2 tsp. salt

 

2 1/2 lbs. butter

 

 

Combine sugar, dry milk, flour, oats, cinnamon, and salt. Work in butter to form a crumbly mixture. Cover apples with topping and pat down firmly. Bake at 350 degrees for 30 to 40 minutes. Serves 100.

 

 

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72 -- BACON CORN FRITTERS

 

 

 

 

1/2 c. whole kernel corn

 

3 tbsp. flour

 

1 egg

 

1 tbsp. imitation bacon bits

 

1/2 tsp. baking powder

 

Pepper to taste

 

2 tsp. vegetable oil

 

 

Stir first 6 ingredients. Fry in oil. Add 1 tablespoon diced onion and or 1/2 cup chopped Jalapeno for variation.

 

 

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73 -- MELT IN YOUR MOUTH SOUTHERN STYLE BISCUITS

 

 

 

 

1 1/2 c. all-purpose flour

 

1 1/2 tsp. sugar

 

1 1/2 tsp. baking powder

 

3/4 tsp. salt

 

1/2 tsp. baking soda

 

1/2 c. shortening

 

2/3 c. buttermilk or use regular milk

 

and omit baking soda

 

1 tbsp. margarine or butter, melted

 

 

Preheat oven to 450 degrees. Mix flour, sugar, baking powder, salt and baking soda; cut in shortening until mixture resembles fine crumbs. Stir in buttermilk until dough leaves side of bowl and rounds up into a ball. (If dough is dry, stir in 1 or 2 tablespoons additional buttermilk.) Turn until lightly floured surface. Knead lightly until smooth, about 10 times. Roll or pat dough 3/4 inch thick; cut with 2 1/2 inch biscuit cutter. Place on cookie sheet (about 1 inch apart for crusty sides, touching for soft sides). Brush tops with melted margarine or butter. Bake until golden brown 12 to 15 minutes. Immediately remove from cookie sheet. Makes 6 large biscuits. Serve warm with butter and honey, sure to melt in your mouth!

 

 

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74 -- BATTER CRISP ONION RINGS

 

 

 

 

5 or 6 lg. onions, peeled, cut into

 

1/4 inch slices & separated into rings

 

1 c. flour, sifted

 

1 1/2 tsp. baking powder

 

1/2 tsp. salt

 

1/2 tbsp. lemon juice

 

1 egg

 

2/3 c. water

 

1 tbsp. melted shortening

 

Fat for frying onion rings

 

 

Cut onions. Mix together all ingredients for batter. Dip onion into batter and fry in hot fat. Very crispy and good!

 

 

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75 -- FABULOUS FRESH ONION RINGS

 

 

 

 

1 1/2 c. flour

 

1 1/2 c. beer

 

3 very lg. onions, sweet or red

 

3-4 c. shortening

 

 

Combine flour and beer in large bowl and blend thoroughly. Using a wire whisk, cover bowl and allow batter to sit at room temperature for no less than 3 hours. Heat oil until hot. Dip rings in batter, then in oil. Cook until golden brown. Drain on paper towels. Serve hot.

 

 

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76 -- ONION RINGS

 

 

 

 

2 lbs. sliced Bermuda onions

 

1 c. flour

 

1/2 tsp. salt

 

1 tsp. baking powder

 

1 c. milk or beer

 

1 slightly beaten egg

 

 

Peel onions and slice 1/4 inch thick. Separate into rings. Soak in ice water for 2 hours. Drain thoroughly. Combine remaining ingredients. Dip onions into batter and fry in hot deep fat. Drain on absorbent paper. 6 servings. Hurst Jr. High

 

 

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77 -- ONION RINGS

 

 

 

 

3/4 c. sifted flour

 

1/3 c. milk

 

1 1/2 tbsp. oil

 

2 or 3 lg. onions

 

1/4 tsp. salt

 

1/2 c. cream

 

1 egg white (unbeaten)

 

 

Sift flour and salt. Add milk, cream, oil and egg white. Beat until smooth. Dip onions into batter and deep fry until golden brown.

 

 

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78 -- BEER BATTER ONION RINGS

 

 

 

 

1 lg. onion

 

2/3 c. beer (or milk)

 

1/2 c. flour

 

3/4 tsp. baking powder

 

1/4 tsp. salt

 

 

Mix together. Dip onions in batter.

 

 

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79 -- BATTER FOR ONION RINGS

 

 

 

 

1 egg, well beaten

 

1 c. flour

 

1/2 tsp. salt

 

1/2 c. milk

 

3 tsp. baking powder

 

5 tbsp. cooking oil

 

 

Add milk to beaten egg. Sift in dry ingredients. Milk may be added to keep batter thin.

 

 

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80 -- DEEP FRIED ONION RINGS

 

 

 

 

6 med. Bermuda or mild white onions

 

(about 2 1/2 lbs.)

 

1 slightly beaten egg

 

1 c. milk

 

3 tbsp. cooking oil

 

1 c. plus 2 tbsp. all-purpose flour

 

1/2 tsp. salt

 

Cooking oil for deep fat frying

 

 

1. Peel and cut onions into 1/4 inch thick slices, separate into rings; set aside. 2. In a medium bowl combine beaten egg, milk and 3 tablespoons oil. Blend in flour and salt until moistened. 3. Fill deep fat fryer or 2 to 3 quart saucepan one-third to half full with cooking oil. Heat oil to 375 degrees. Using a fork, dip onion rings, one at a time, in batter to cover. Let excess batter drip back into bowl. 4. Working quickly place each ring in hot oil. Fry rings a few at a time about 2 to 3 minutes or until golden brown stirring once with fork to separate onion rings. Remove from oil with fork, drain on paper towel. Repeat with remaining batter and onions. Keep cooked onion rings warm on paper towel lined baking sheet in a 250 degree oven. Sprinkle with salt before serving. Makes 6 to 8 servings.

 

 

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81 -- EASY ONION RINGS

 

 

 

 

1 1/2 c. flour

 

1 1/2 c. beer

 

3 lg. onions, sliced 1/4 inch thick

 

and dried of moisture

 

Oil for frying

 

 

Mix flour and beer. Cover and let sit at room temperature for at least 3 hours. Dip onion rings and fry in hot oil.

 

 

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82 -- CRISPY ONION RINGS

 

 

 

 

3 or 5 Spanish-type onions*

 

3 c. buttermilk or milk

 

1 c. all-purpose flour

 

2/3 c. water

 

1 1/2 tsp. baking powder

 

1 tsp. salt

 

1 egg, beaten

 

1 tbsp. vegetable oil

 

1 tsp. lemon juice

 

1/4 tsp. cayenne pepper

 

Oil for frying

 

 

Peel and slice onions about 1/3 inch thick; separate into rings. Pour buttermilk into large shallow pan. Add onion rings and let soak for 30 minutes. Combine remaining ingredients, except oil for frying, in a bowl and stir until smooth. Heat frying oil on medium-high heat. Remove onion rings from buttermilk and dip into batter. Fry in hot oil until golden brown. Drain rings on paper towels. Makes 6-8 servings. *If onions are small then use 4.

 

 

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83 -- BUTTERMILK BATTER FOR ONION RINGS

 

 

 

 

1 egg

 

1 c. buttermilk

 

1 c. flour

 

1/2 tsp. salt and soda

 

 

Mix all together. Cut large onions in 1/4 inch slices. Break into rings. Soak in ice water 2 hours. Remove. Dry on paper towels. Dip in batter and fry in deep hot fat. When brown remove and drain on paper towels.

 

 

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84 -- BAKED ONION RINGS AND CHEESE

 

 

 

 

3 c. white onions, peeled and sliced

 

6 slices buttered toast

 

1 egg

 

1/4 lb . American cheese, grated

 

1 c. milk

 

1 tsp. salt

 

1/8 tsp. pepper

 

Paprika

 

Bacon

 

 

Cook onions in boiling salted water until tender. Place 3 slices of buttered toast in bottom of baking dish. Cover with a layer of onions and a layer of cheese. Repeat, using remaining toast, onions, and cheese. Beat egg slightly, add milk, salt and pepper. Pour over contents of baking dish. Lay strips of bacon across the top and sprinkle with paprika. Bake in moderate 375 degree oven 30 to 35 minutes.

 

 

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85 -- ONION RINGS - BROILER STYLE

 

 

 

 

1 loaf bread

 

10-15 white boiling onions

 

Parmesan cheese

 

Mayonnaise

 

1 shot glass (to cut bread)

 

2 cookie sheets

 

2 zip-lock bags, lg.

 

 

Take shot glass and cut out 4-5 rounds from each slice of bread. Slice onions thin. Mix mayonnaise and cheese until thick. (Keep adding cheese). Place onion on top of bread, then spoon mix on top. Place on cookie sheets and freeze. When frozen place in zip-lock bags. When ready to use place on cookie sheets and broil until tops are golden. Watch your mouth! Very hot--very good!

 

 

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86 -- DILLY ONION RINGS

 

 

 

 

1 lg. mild onion

 

1/4 c. water

 

1 1/2 tsp. salt

 

1/2 c. white vinegar

 

1/3 c. sugar

 

1 tsp. dried dill weed

 

 

Slice onion in rings. Mix all ingredients until sugar is dissolved without heating. Pour over onions. Store in jar or container with lid in refrigerator. You may add onions as these are removed.

 

 

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87 -- FRITTER BATTER FOR ONION RINGS

 

 

 

 

1 c. flour

 

1/2 tsp. salt

 

1 tsp. baking powder

 

1 tbsp. melted shortening

 

1/2 tsp. sugar

 

2 eggs, beaten

 

1/2 c. milk

 

 

Mix all ingredients and place sliced onions in the batter overnight in the refrigerator. Fry in hot oil.

 

 

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88 -- FAMOUS VIDALIA ONION RINGS

 

 

 

 

1 1/2 c. self-rising flour

 

1 1/2 c. beer

 

Large vidalia onions

 

Cooking oil

 

 

Early in the day, mix batter together: the beer and the flour. Let it set for at least 6 hours. Don't seal the top because it will pop off. Slice onions in rings and soak in ice water. Dip onion rings in batter and fry in deep fryer or skillet oil deep enough for onions to float. They cook very fast and you only need to turn them once. Drain on paper towels and salt to taste. Mettie's Granddaughter

 

 

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89 -- GOLDEN ONION RINGS

 

 

 

 

Valdalia onions, cut about 1/4 inch

 

thick

 

1 c. plug 2 tbsp. self-rising flour

 

1 tsp. salt

 

1 egg, slightly beaten

 

1 c. milk

 

2 tbsp. oil

 

Pinch of sugar (optional)

 

 

Combine self-rising flour, salt, egg, milk and 2 tablespoons oil. Beat together mixture and dip onions and fry. Sprinkle salt. May add a pinch of sugar to batter if desired.

 

 

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90 -- HOMEMADE ONION RINGS

 

 

 

 

3 lg. Bermuda onions

 

Vegetable oil

 

1/2 c. milk

 

1 egg

 

3/4 c. all-purpose flour

 

1/2 tsp. salt

 

 

Peel onions and cut into 1/4" slices. Separate into rings. Heat oil in saucepan. Beat remaining ingredients until smooth. Dip each ring into batter, letting excess drip into bowl. Fry a few onion rings at a time, turning once, until golden brown. To keep fried onion rings warm, place in 300 degree oven.

 

 

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91 -- FROZEN ONION RINGS

 

 

 

 

Lg. firm onion, sliced

 

Milk

 

Pancake mix

 

Ice water

 

Flour

 

Cornmeal

 

 

Separate onion into rings and blanch 15 seconds. Chill in ice water and drain. Roll in flour, dip in milk, then roll in mixture (half and half) of pancake flour mix and cornmeal. Freeze on cookie sheet. Freeze with waxed paper between layers. To serve, fry at 375 degrees while frozen. Salt and serve. They are handy to have in freezer.

 

 

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92 -- ZUCCHINI FRENCH FRIES

 

 

 

 

2 eggs

 

1 tbsp. water

 

1/4 c. + 2 tbsp. all-purpose flour

 

2 med. zucchini, cut into 1" slices

 

Peanut oil

 

Salt

 

 

Combine egg and water; beat well. Add flour and beat until smooth. Dip zucchini in batter and deep fry in hot oil, 375 degrees, until golden brown. Drain on paper towels; sprinkle with salt. Serve immediately. Yield: about 2 1/2 dozen appetizer servings.

 

 

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93 -- FRENCH FRIES

 

 

 

 

10 potatoes

 

1 pan

 

Grease

 

Salt

 

Plate

 

Knife

 

 

Turn the fryer on. Skin the potatoes. Cut the potatoes up. Put them in the fryer. When the potatoes are done, put the French fries on the plate.

 

 

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94 -- OVEN FRENCH FRIES

 

 

 

 

Baking potatoes, brown skinned

 

Butter, 1 pat per potato

 

 

Preheat oven to 400 degrees. You can peel the potatoes first, or you can keep the skin on (it's healthy). Then cut each potato into long wedges (about 8 wedges per potato) and put them on a cookie sheet. Melt one pat of butter per potato in a small pan and brush a little on the cookie sheet to keep things from sticking. Then use the rest to brush on the potato wedges. You'll need a basting brush for this! Bake in a 400 degree oven until they're golden brown and crispy (probably about 45 minutes). After about 20 minutes, move them around once with a spatula so they don't stick (ask for help so you don't get burned). Let cool for about 3 to 5 minutes and enjoy.

 

 

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95 -- LOWFAT CRISPY OVEN FRENCH FRIES

 

 

 

 

4 med. potatoes

 

1 tbsp. oil

 

 

Preheat oven to 475 degrees. Peel potatoes and cut into long strips, about 1/2 inch wide. Dry strips thoroughly with paper towels. Toss in a bowl with oil as if making salad. When strips are thoroughly coated with the oil, spread them in a single layer on a cookie sheet and place in preheated oven for 35 minutes. Turn strips periodically to brown on all sides. if a crispier, browner potato is desired, run under broiler for a minute or two, watching carefully. Sprinkle with salt at serving. 6 servings. Approximate calories per serving: 80.

 

 

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96 -- ZESTY FRENCH FRIES

 

 

 

 

1 (10 oz.) bag frozen French fries

 

1 pkg. Ranch style salad dressing mix

 

 

Preheat oven to 400 degrees. Place fries on baking pan. Sprinkle salad dressing mix over fries and toss to coat. Bake 10 to 12 minutes, turning once.

 

 

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97 -- FRENCH FRIES TO FREEZE

 

 

 

 

Peel and cut potatoes in French fires. Drop in boiling water for 2 minutes. Rinse in cool water to cool. Drain and dry well in paper towel. Freeze. To fry, leave frozen and drop in hot oil.

 

 

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98 -- ROBERT'S CHILI CHEESE FRENCH FRIES

 

 

 

 

Your favorite chili (preferably

 

homemade)

 

French fries

 

Cheese, grated (Colby works best)

 

 

The amount of each ingredients used, depends on number to be served. After preparing chili, fry French fries, then place French fries in individual serving dishes. Top French fries with chili, then cheese to follow on top of chili. My children love this dish.

 

 

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99 -- BATTERED FRIED FRENCH FRIES

 

 

 

 

French fries

 

Salt and peppers to taste

 

flour

 

 

Mix flour, salt and pepper in paper sack. Put fries in bag and shake. Fry in hot cooking oil.

 

 

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100 -- GRILLED FRENCH FRIES

 

 

 

 

1 bag of frozen French fries

 

1/4 to 1/2 tsp. dried dill

 

2 to 3 tbsp. creamy Italian dressing

 

1 to 2 tbsp. minced onion

 

1/2 c. grated Cheddar cheese, RESERVE

 

 

In large bowl, mix all ingredients (except cheese) and put in a double foil packet, sealing edges tightly. Grill over hot coals for 10 to 15 minutes. Turn packet over and punch holes in foil to vent steam. Grill 10 to 15 minutes more. Open packet carefully because of steam, place French fried in a warmed serving dish and toss with 1/2 cup of grated cheddar cheese.

 

 

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101 -- ITALIAN GRINDERS

 

 

 

 

6 French rolls, unsliced

 

1 sm. onion

 

1 c. Italian tomato sauce

 

8 oz. Mozzarella cheese

 

1 lb. sausage (pork)

 

1 lb. ground beef

 

Italian spices

 

 

Hollow rolls (cut off end and scoop out with fork). Wrap in foil and warm 5-10 minutes just before serving in a 375 degree oven. Saute onion in butter, add ground beef and sausage - brown. Stir in tomato sauce and cheese. Fill rolls just before serving. These freeze well. Serves 6.

 

 

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102 -- HOMEMADE GRINDERS

 

 

 

 

1 pkg. (2 loaves) frozen bread dough

 

1 1/2 lbs. lean ground beef

 

Chopped onion

 

Green pepper

 

Mushrooms (optional)

 

2 or 3 tomatoes

 

1 sm. amount of your favorite

 

spaghetti sauce

 

Grated sharp Cheddar cheese

 

Grated Mozzarella cheese

 

 

Defrost dough according to package instructions. Cook beef, onions, peppers, mushrooms (you can add other ingredients according to your taste, such as pepperoni, etc.) Drain very well. Add small amount of spaghetti sauce (meat should not be too moist). Spread defrosted dough to edges of greased 10x15 inch cookie sheet. Layer meat mixture, tiny pieces of tomatoes, the cheese to within 2 inches of both ends of dough. Roll one side over mixture, bring other side over and secure with toothpicks. Pinch edges to close. Beat egg whites sprinkled with Parmesan cheese and brush on top of both loaves. Bake at 375 degrees for 1/2 hour. Cool, cut in pieces. Wrap in aluminum foil and freeze.

 

 

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103 -- CHICKEN GRINDERS

 

 

 

 

3 or 4 boneless chicken breasts

 

2 or 3 cloves garlic, finely chopped

 

Butter as needed

 

Mozzarella cheese

 

1 can mushrooms, sliced

 

Grinder rolls

 

 

Saute chicken and garlic in butter. Add mushrooms and cook through. Toast buns: Or place open, upside down in butter and garlic to toast. Arrange chicken on buns; top with mushrooms and Mozzarella. Toast in moderate oven until cheese is melted.

 

 

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104 -- SANDWICH GRINDERS

 

 

 

 

1/4 lb. cubed Cheddar cheese

 

3 hard cooked eggs, chopped

 

1 c. cooked turkey or chicken, tuna

 

or salmon

 

1 tbsp. minced green pepper

 

3 tbsp. minced onion

 

3 tbsp. chopped olives

 

2 tbsp. pickle relish

 

1/2 c. mayonnaise

 

 

Combine ingredients and spoon into sliced rolls. Wrap in foil and refrigerate. Bake in foil in 300 degree oven for 15-20 minutes. Serves 6 generously.

 

 

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105 -- SUPER SUBS

 

 

 

 

4 loaves individual French bread, each

 

about 6 inches long

 

Margarine or butter, softened

 

4 lettuce leaves

 

2-3 tbsp. Italian dressing

 

4 slices salami

 

4 slices process American cheese

 

4 slices boiled ham

 

4 slices Mozzarella cheese

 

8 slices tomato

 

4 thin slices onion, separated into

 

rings

 

 

Cut bread loaves horizontally in half. Spread cut sides with margarine. Dip lettuce leaves into salad dressing. On bottom halves of loaves, layer lettuce, salami, American cheese, ham, Mozzarella cheese, tomato and onion. Top with top halves of loaves. Secure with wooden picks. Yield: 4 sandwiches.

 

 

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106 -- PIZZA SUBS

 

 

 

 

1/2 lb. ground beef

 

1/4 c. onion, finely chopped

 

1/2 c. pizza sauce

 

1/4 tsp. salt

 

1/4 tsp. dried oregano leaves

 

4 Italian or French rolls (about 6

 

inches long), split in half

 

lengthwise and toasted

 

1 (4 oz.) can sliced mushrooms,

 

drained

 

Sliced pepperoni (optional)

 

1 1/2 c. shredded Mozzarella cheese

 

(about 6 oz.)

 

 

In 1-quart casserole, combine ground beef and onion. Microwave at High for 2 1/2 to 3 1/2 minutes, or until beef is no longer pink, stirring once. Drain. Stir in pizza sauce, salt and oregano. Microwave at High for 2 minutes, or until flavors are blended, stirring once. Arrange rolls, cut-side up, on paper towel-lined plate or paper plate. Divide and spread beef mixture evenly on rolls. Top with mushrooms, pepperoni and green pepper. Sprinkle with Mozzarella cheese. Microwave at Power Level 7 for 3 to 4 minutes, or until cheese melts, rotating plate once. Yield: 8 sandwiches. TIP: Top Pizza Subs with your own combination of ingredients. Try cooked Italian sausage or Canadian bacon. Add chopped black or pimento-stuffed olives, tomato slices, anchovies or onions to add flavor and variety.

 

 

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107 -- STEAK SUBS

 

 

 

 

2 tbsp. vegetable oil

 

1 lb. top round steak, thinly sliced

 

1/2 c. green onions, sliced

 

2 cloves garlic, minced

 

1/2 tsp. dried oregano leaves, crushed

 

1 (10 1/4 oz.) can Franco-American

 

beef gravy

 

6 long hard rolls (each 4 inches long)

 

Lettuce leaves

 

Muenster cheese, shredded

 

Tomatoes, chopped

 

 

In a 10-inch skillet, over medium heat, in hot oil, cook beef, green onions, garlic and oregano until beef is browned, stirring often. Stir in gravy. Heat thoroughly. Line bottom roll halves with lettuce. Spoon about 1/4 cup beef mixture onto each roll. Top with cheese and tomatoes. Top with other roll half. Yield: 6 sandwiches.

 

 

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108 -- MEATBALL SUBS

 

 

 

 

1 1/2 lbs. ground beef

 

1 1/2 tsp. garlic powder

 

Salt and pepper

 

1 (32 oz.) jar Ragu or Prego

 

6 Italian rolls

 

 

Mix ground beef, garlic powder, salt and pepper. Shape into 1 1/2 inch meatballs and fry in deep pot until brown. Drain off grease. Pour in sauce and stir once. Cover and heat slowly on low flame for 1/2 hour. Cut off 1 end of roll and dig out inner roll carefully. Fill each roll with meatballs and sauce and stick some of inner roll on end to hold in sauce.

 

 

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109 -- CHICKEN SUPER SUBS

 

 

 

 

1/2 c. sour cream

 

2 tbsp. green onion, thinly sliced

 

1/2 tsp. prepared mustard

 

1/2 tsp. dried basil, crushed

 

1/3 tsp. garlic salt

 

4 individual French rolls

 

4 lettuce leaves

 

8 slices cooked chicken or turkey

 

4 slices American, Swiss, cheddar or

 

Monterey Jack cheese

 

2 med. tomatoes, peeled & thinly

 

sliced

 

1 sm. green pepper, sliced cross ways

 

into rings

 

1 sm. cucumber, sliced

 

1/4 c. sliced pimiento stuffed olives

 

or pitted ripe olives

 

1/3 c. alfalfa sprouts (opt.)

 

 

For sandwich spread in small mixing bowl sour cream, onion, mustard, basil, garlic salt. Cover and chill thoroughly. Split French rolls lengthwise, cutting to, but not through, the other side. Scoop out some of center of rolls. Spread both halves of rolls generously with chilled spread mixture. On bottom half of each roll arrange lettuce, chicken or turkey, cheese, tomato and top with cucumber, green pepper, olives and alfalfa sprouts. Put rolls together and anchor sandwiches with wooden picks if desired. Yield: 4 to 8 servings.

 

 

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110 -- SUPER BOWL SUBS

 

 

 

 

1 loaf (16 inches long) Italian bread

 

1 med. avocado, mashed

 

1 tbsp. lemon juice

 

1 tbsp. mayonnaise

 

1/2 tsp. salt

 

1/4 tsp. hot pepper sauce

 

1 clove garlic, minced

 

8 oz. cooked turkey meat

 

7 oz. sliced Monterey Jack cheese

 

2 med. tomatoes, sliced

 

1/4 c. chopped scallion

 

1 (4 oz.) can sliced green chilies,

 

drained and cut into strips

 

12 pitted ripe olives, sliced

 

(optional)

 

 

Halve bread lengthwise and crosswise to make quarters. Place 2 bread pieces on oven pan of toaster oven. Toast, watching carefully to avoid overbrowning. Repeat with rest of bread. In a small bowl, mash avocado with lemon juice, mayonnaise, salt, pepper sauce and garlic. Spread 1/4 of mixture on toasted bread surface. Layer 1/4 of turkey, cheese, tomato and onion over top of each. Top with chilies. Place 2 sandwiches on oven pan of toaster oven and brown until cheese is bubbly. Repeat with remaining sandwiches. Serve hot, garnished with olives.

 

 

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111 -- FRIED BREAD DOUGH

 

 

 

 

2 yeast cakes

 

2 tbsp. butter

 

4 c. warm water

 

8 to 10 c. flour

 

1 tsp. salt

 

 

Dissolve yeast and sugar in water. Add butter and half flour; beat until smooth to make dough that can be handled. Knead until smooth and elastic and then let raise 4 1/2 hours. Cut slices off and fry in hot fat (oil).

 

 

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112 -- BAKES (FRIED DOUGH)

 

 

 

 

Flour

 

Sugar

 

Baking powder

 

Salt

 

 

Mix flour, salt sugar and 1 teaspoon of baking powder. Make the dough a little stiff. Roll until smooth and not sticky. Break off pieces, roll into a ball and flatten. Fry using a low flame. OPTIONAL: You can add butter to the dough. ATTENTION: Quantity of ingredients vary depending on the amount to be made.

 

 

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113 -- INSTANT MALASADAS (Fried Dough)

 

 

 

 

1 1/2 c. Bisquick

 

1 tsp. baking powder

 

1 tbsp. sugar

 

Sugar

 

1 egg

 

3/4 c. milk

 

4-5 pieces bread

 

 

Mix all above ingredients except bread. Cut off crust of bread and cut into fourths. Dip in batter and deep fry in oil. Shake in sugar filled paper sack. Randolph, MA

 

 

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114 -- FRIED DOUGH

 

 

 

 

6 1/2 c. flour, sifted

 

1/2 c. sugar

 

2 tsp. salt

 

2 tbsp. or pkgs. yeast

 

1/4 c. butter or margarine

 

2 c. warm water

 

1 egg

 

 

In large mixing bowl, combine yeast, warm water, 2 cups flour, sugar, salt, butter or margarine. Mix at medium speed with electric mixer for 2 minutes. Add 1 1/2 cups flour and egg and mix at high for 2 minutes. Add remaining flour (3 cups) and knead for 8-10 minutes. Let rise until double in bulk; let rise again. Roll into pancakes and fry in oil. Serve warm with butter, honey or confectioners' sugar.

 

 

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115 -- ZEPOLE (FRIED DOUGH)

 

 

 

 

1 tsp. dry yeast

 

3/4 c. warm water

 

1 egg

 

2 c. flour

 

1/2 tsp. salt

 

Cooking oil

 

 

Sprinkle yeast into water. Let stand for a few minutes, then stir until dissolved. Beat in egg, flour, and salt. When smooth, cover and let stand in warm place until doubled in bulk. Beat down and let rise again until doubled. Drop by teaspoon into 1 inch of hot oil. When brown on one side, turn to other side. Drain on paper. Sprinkle with sugar.

 

 

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116 -- FRIED DOUGH

 

 

 

 

1 (3 lb.) pkg. frozen bread dough

 

1 (14 or 16 oz.) bottle vegetable oil

 

1 box confectioners' sugar or butter

 

 

Let dough rise overnight or at least 3 hours. Heat up electric fry pan with 1/4 inch of oil in the bottom to 375 degrees. Cut off small amounts of dough and shape into doughnuts. Place in pan gently and fry until golden, then turn over and do the same. Serve hot with sugar to dip into or butter to spread on.

 

 

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117 -- SAUERKRAUT (FOR HOT DOGS OR POLISH BOLOGNA)

 

 

 

 

1 lg. (27 oz.) can sauerkraut (silver

 

floss)

 

1 lg. onion, cut in half slices

 

1/4 tsp.. pepper and 1/2 tsp. salt or

 

to taste

 

1/4 tsp. caraway seed

 

1/4 tsp. dill seed

 

1/2 tsp. dill weed

 

1 tbsp. brown sugar

 

1 stick butter or margarine

 

 

Saute onion in butter, add caraway seed, dill seed, dill weed for 15 minutes or until onions are soft. Wash sauerkraut, add to onions and seasoning. Cook for 2 hours then add brown sugar. May be put in crock pot to serve with polish bologna. Cut polish bologna in chunks. Great for cocktail parties. Can be made ahead. Flavor will be better after it sets.

 

 

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118 -- BARBEQUED HOT DOGS

 

 

 

 

1 c. catsup

 

1/4 c. steak sauce

 

1/4 c brown sugar

 

2 tbsp. vinegar

 

1 lb. hot dogs

 

 

Mix first 4 ingredients. Cut hot dogs into 1 to 2 inch lengths an add to sauce. Microwave on high for 8 minutes.

 

 

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119 -- HOT HOT DOGS

 

 

 

 

10 to 12 Dinner Franks (Field's)

 

1 bottle Kraft "hot" barbeque sauce

 

2 tbsp. brown sugar

 

2 tbsp. mustard

 

1/4 c. onion, chopped

 

 

Cut the dinner franks into pieces and the other ingredients in a saucepan. Cook until the hot dogs puff up. Or use a crock pot and simmer for 30 minutes to one hour.

 

 

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120 -- GOOD HOT DOGS

 

 

 

 

Always steam hot dog buns. Basic secret is good soft bun. Next, never boil wieners - simmer in hot water about 30 minutes. --CHILI:--

 

 

1/4 lb. ground pork

 

3/4 lb. ground beef

 

1/2 tsp. salt

 

1 tsp. black pepper

 

2 tbsp. chili powder

 

1 tsp. cumin or sage

 

3 tbsp. paprika

 

1/4 c. tomato catsup

 

1 qt. water

 

 

Mix meat and water (do not brown meat). Bring to slow boil for about 2 hours. This can be stored in refrigerator several days. Take off fat after its cool. This was back when hot dogs sold for 5 cents and hamburgers sold for 10 cents.

 

 

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121 -- CHILI SAUCE FOR HOT DOGS

 

 

 

 

1/2 lb. ground beef

 

1 1/2 c. water

 

2/3 tsp. salt

 

3 tsp. chili powder

 

1 tsp. paprika

 

 

Combine all ingredients and cook over medium or low heat for approximately 30 minutes. Thicken as desired with flour or cornstarch. Serve over hot dogs.

 

 

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122 -- BARBECUE COCKTAIL HOT DOGS

 

 

 

 

Hot dogs cut in 2" long pieces or

 

cocktail wieners

 

1 bottle regular barbecue sauce

 

1 jar apricot preserves

 

Brown sugar

 

Vinegar

 

 

Simmer all together in pan on top of stove. May be served in fondue pot with toothpicks. Young people really enjoy this. Also know as an appetizing snack.

 

 

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123 -- BARBEQUE HAMBURGERS

 

 

 

 

1 lb. chuck ground

 

 

Fry until redness is gone in 2 tablespoons butter. Add the following: 1 med. chopped onion

 

1/2 c. catsup or chili sauce

 

1 1/2 tbsp. Worcestershire sauce

 

1 tbsp. vinegar

 

1 tbsp. prepared mustard

 

1 tbsp. celery salt

 

2 tbsp. sugar

 

Salt & pepper

 

 

Cover and simmer slowly for about 30 minutes. Serve in hamburger buns. (Freezes well and improves second day.)

 

 

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124 -- ITALIAN SAUSAGE AND PEPPERS

 

 

 

 

3 lbs. Italian sausage

 

1 can tomato sauce

 

1 jar Progresso sweet, fried peppers

 

 

Place sausage on rack, brown in oven at 350 degrees. Turn after 1/2 hour, cook another 1/2 hour. Prick with fork before browning. Slice into bite-sized pieces. Heat in pan with tomato sauce and peppers. Serve with toothpicks.

 

 

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125 -- SPAGHETTI SAUCE WITH ITALIAN SAUSAGE

 

 

 

 

1 lb. Italian sausage, hot or sweet

 

1/4 c. hot water

 

1/2 lb. fresh mushroom, sliced

 

1/2 c. shredded carrot

 

1 med. onion, sliced

 

1/2 c. chopped celery

 

1/4 c. minced parsley

 

1 (1 lb. 12 oz.) can Italian style

 

plum tomatoes

 

6 oz. tomato paste

 

1 c. dry red wine

 

1 bay leaf

 

2 tsp. salt

 

1 tsp. dried basil

 

Freshly ground black pepper to taste

 

 

Prick Italian sausage casing and place in a cold skillet. Pour hot water over them; cover and cook for 10 minutes. Remove sausages with slotted spoon and cut into 1 1/2 inch chunks. Pour sausage drippings into a large Dutch oven and saute mushrooms, carrots, onion, celery, and parsley until just tender, but still crisp. Drain off any excess fat and return sausage to pot. Add tomatoes, tomato paste, wine, bay leaf, salt, basil, and pepper. Cover and simmer 1 1/2 hours or until thickened, stirring occasionally. Taste to correct seasonings. Yields 1 1/2 quarts sauce.

 

 

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126 -- CREAM CHEESE FUDGE

 

 

 

 

8 oz. cream cheese

 

2 squares unsweetened chocolate

 

1 box powdered sugar

 

1/4 tsp. vanilla

 

1 c. chopped nuts

 

 

Melt cream cheese, chocolate and sugar. Add vanilla and nuts. Pour onto greased cookie sheet and let cool.

 

 

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127 -- NEVER FAIL FUDGE

 

 

 

 

4 1/2 c. sugar

 

1/3 c. butter

 

1 can evaporated milk

 

 

Come to boil; stir. Let boil 5 1/2 minutes. Take off stove and add: 1 (10-oz.) sweet chocolate bar,

 

chopped up

 

1/2 c. nuts

 

2 tsp. vanilla

 

2 pkgs. chips

 

1 c. marshmallow cream

 

 

Stir until all is melted. Put into jelly roll pan.

 

 

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128 -- FUDGE

 

 

 

 

2 c. sugar

 

3/4 c. margarine

 

5 oz. can evaporated milk

 

 

Mix together and microwave 5 minutes. 1 c. chocolate chips

 

1 (7 oz.) jar marshmallow creme

 

1 tsp. vanilla

 

1 c. chopped nuts (optional)

 

 

Mix sugar, margarine and 5-ounce can of milk and microwave on HIGH 5 minutes. Add rest of ingredients. Put back in microwave another 5 minutes. Stir after 2 1/2 minutes. Pour into 9x9-inch square pan. Cool and cut into pieces.

 

 

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129 -- LAYERED MINT FUDGE

 

 

 

 

12 oz. chocolate chips

 

1 (14 oz.) can sweetened condensed

 

milk

 

2 tsp. vanilla

 

1 c. white baking pieces

 

1 tbsp. peppermint extract

 

1 drop green food coloring

 

 

In heavy saucepan melt chocolate chips and 1 cup of the milk over low heat. Add vanilla. Spread 1/2 the mix into waxed paper-lined 8 or 9-inch square pan. Chill 10 minutes or until firm. Hold remaining mix at room temperature. In heavy saucepan melt white baking pieces and the rest of the milk. Add peppermint extract and food coloring. Spread on chilled chocolate layer. Chill 10 minutes. Spread remaining chocolate. Chill 2 hours.

 

 

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130 -- TEXAS FUDGE

 

 

 

 

1 lb. shredded cheddar cheese

 

1 sm. jar salsa (chunky-med.)

 

1/2 lb. Mozzarella cheese

 

1/2 lb. Swiss cheese

 

6 beaten eggs

 

1 bag tortilla chips

 

 

Layer: shredded cheddar cheese, small jar salsa and both kinds of cheese in an 11 x 18 inch pan. Spray with Pam. Drizzle 6 beaten eggs all over the top. Bake at 350 degrees for 25 to 30 minutes. Put on tortilla chips.

 

 

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131 -- MILLION DOLLAR FUDGE

 

 

 

 

4 1/2 c. sugar

 

1 lg. can evaporated milk

 

1/4 lb. margarine

 

1 lb. Hershey bar

 

1 tsp. vanilla

 

2 pkgs. Nestle's chocolate chips

 

(6oz.)

 

16 reg. marshmallows

 

1 c. nuts

 

 

Combine sugar, margarine, and milk. Boil 7 minutes (count time after mixture begins to boil). Take off heat. Add broken chocolate bar, chocolate chips and marshmallows, stirring until dissolved. Do not heat. Add vanilla, nuts and pour into large buttered pan. When firm, cut into bars.

 

 

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132 -- STIR 'N' SPOON FUDGE DROPS

 

 

 

 

2 tbsp. butter or margarine

 

1 2/3 c. sugar

 

2/3 c. evaporated milk

 

1/2 tsp. salt

 

2 c. miniature marshmallows

 

1 c. (6 oz.) semi-sweet chocolate

 

pieces

 

1 tsp. vanilla

 

1/2 c. chopped walnuts

 

1/2 c. raisins

 

1/2 c. finely chopped candied

 

pineapple or dried apricots

 

 

Combine butter, milk, sugar, and salt in saucepan over medium heat. Bring to boil. Cook 4 or 5 minutes, stirring constantly. Start timing when mixture starts to bubble around edges of pan. Remove from heat. Add marshmallows, chocolate, vanilla, walnuts, raisins, and candied pineapple. Stir vigorously 1 minute (until marshmallows melt and blend). Working quickly drop by teaspoonfuls onto waxed paper. Makes about 2 pounds.

 

 

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133 -- HOLIDAY FUDGE

 

 

 

 

3 c. sugar

 

1 c. milk

 

2 tbsp. butter

 

2 sq. chocolate

 

1 tsp. vanilla

 

1/2 c. black walnuts

 

1/2 c. figs, chopped

 

1/2 c. raisins, chopped

 

 

Mix the sugar, milk, butter and chocolate. Cook until a soft ball forms when tested in cold water. Stir frequently during cooking. When fudge is done, remove from fire and set in a cool place. Do not disturb for 20 minutes or more. Add other ingredients. Beat until very stiff. Place in a buttered plate. Take the fudge up in hands and knead for 5 minutes. Pat into a shape 1" thick. Cut in cubes.

 

 

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134 -- EASY CHOCOLATE FUDGE

 

 

 

 

1 (12 oz.) chocolate chips

 

1 (14 oz.) can sweetened condensed

 

milk

 

1 1/4 c. walnuts

 

1 tsp. vanilla

 

 

Combine over hot water (not boiling) chocolate chips and sweetened condensed milk, stir until chips melt and mixture is smooth. Stir in walnuts and vanilla. Spread into foil-lined 8 inch square pan. Chill.

 

 

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135 -- COCONUT PHILLY FUDGE BALLS

 

 

 

 

2 1/2 c. confectioners' sugar

 

1 (3 oz.) pkg. cream cheese

 

1/4 tsp. vanilla

 

Shredded coconut

 

Salt

 

 

Gradually add sugar to softened cream cheese; mix until well blended. Stir in vanilla and pinch of salt. Shape into balls and roll in shredded coconut. Chill and serve.

 

 

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136 -- NEVER FAIL PEANUT BUTTER FUDGE

 

 

 

 

2 c. sugar

 

1 c. milk

 

Pinch of salt

 

2 tbsp. butter

 

1 tsp. vanilla

 

3/4 c. crunchy peanut butter or

 

smooth peanut butter

 

 

Boil sugar, milk and salt for 10 minutes. Add butter. Continue boiling until mixture forms a soft ball in cold water. Remove from heat. Add vanilla and peanut butter. Beat until mixture starts to set. Pour quickly into buttered pan. Once it starts to set, it hardens fast.

 

 

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137 -- HERSHEY COCOA FUDGE

 

 

 

 

2/3 c. cocoa

 

3 c. sugar

 

1/8 tsp. salt

 

1 1/2 c. milk

 

1/4 c. butter

 

1 tsp. vanilla

 

1/2 c. nuts

 

 

Mix sugar, milk, salt and cocoa together and boil until soft ball. Take off and add butter and vanilla. Beat until hard. Pour out and cut into squares.

 

 

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138 -- CAROB FUDGE

 

 

 

 

1 c. chopped dates

 

1 c. water, divided

 

1/2 c. carob powder, sifted

 

1 c peanut butter

 

1/2 c. coconut

 

1 c. chopped walnuts

 

1 tsp. vanilla

 

 

Cook dates in 1/2 cup water until very soft, about 5 minutes. Set aside. Combine 1/2 cup water with carob powder in small saucepan. Boil carob mixture, stirring, 5 minutes until making a smooth paste. Combine dates and remaining ingredients. Press into 8 inch square pan. Refrigerate. Cut into squares. Makes 2 dozen.

 

 

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139 -- PERFECT EVERY TIME FUDGE

 

 

 

 

3 (6 oz.) pkg. chocolate chips

 

1/4 tsp. salt

 

1 c. butter OR margarine

 

1 (7 oz.) jar marshmallow creme

 

1 (13 oz.) can evaporated milk

 

4 1/2 c. sugar

 

1 c. walnuts, chopped

 

1 tsp. vanilla extract

 

 

Put chocolate, salt, butter, marshmallow creme into a bowl. Combine evaporated milk and sugar in large saucepan. Place over moderate heat (do not use controlled heat burner). Bring to a full, rolling boil, stirring constantly for 13 minutes. Pour over chocolate mixture and beat until chocolate is melted. fold in nuts and vanilla. Pour into 2 (8 x 8 x 2 inch) pans. Bakes 5 pounds.

 

 

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140 -- FUDGE RIBBON CAKE

 

 

 

 

2 tbsp. butter

 

2 1/4 c. sugar

 

1 (8 oz.) pkg. cream cheese

 

1 tbsp. cornstarch

 

3 eggs

 

1 1/3 c. milk plus 2 tbsp.

 

1 1/2 tsp. vanilla

 

2 c. flour

 

4 envelopes Nestle's Choco-bake

 

1 tsp. salt

 

1 tsp. baking powder

 

1/2 tsp. soda

 

1/2 c. butter

 

 

Cream butter with cream cheese, 1/4 cup sugar, and cornstarch. Add 1 egg, 2 tablespoons milk, and 1/2 teaspoon vanilla. Beat at high speed until smooth. Set aside. Combine flour with 2 cups sugar, salt, baking powder, and soda in large mixing bowl. Add 1/2 cup butter and 1 cup milk. Blend well at low speed. Beat 1 1/2 minutes. Add remaining milk, 2 eggs, choco-bake, and 1 teaspoon vanilla. Continue beating at low speed. Spread half of batter in greased and floured 13 x 9 inch pan. Spoon cream cheese mixture over batter. Top with remaining chocolate batter to cover. Bake at 350 degrees for 60 minutes until cake springs back when touched lightly in center. Cool and frost.

 

 

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141 -- ROCKY ROAD FUDGE

 

 

 

 

2 tbsp. margarine

 

1 (12 oz.) pkg. semi-sweet chocolate

 

chips

 

1 (14 oz.) can Eagle Brand milk

 

2 c. dry roasted peanuts

 

1 (10 1/2 oz.) pkg. miniature

 

marshmallows

 

 

In saucepan melt morsels with Eagle Brand and 2 tablespoons margarine. Remove from heat and add peanuts and marshmallows. Stir thoroughly and spread into waxed paper-lined 13 x 9 inch pan. Chill 2 hours.

 

 

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142 -- MARSHMALLOW FUDGE

 

 

 

 

2 1/4 c. sugar

 

3/4 c. evaporated milk

 

1/4 c. margarine

 

1/4 tsp. salt

 

1 c. marshmallow cream (or 16 lg.

 

marshmallows)

 

6 oz. pkg. of semi-sweet chocolate

 

chips

 

1 tsp. vanilla

 

Chopped nuts (optional)

 

 

Mix together sugar, evaporated milk, margarine and salt. Then bring to a boil over medium heat, stirring constantly. Remove mixture from heat and add remaining ingredients. Pour into buttered pan and chill.

 

 

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143 -- DIABETIC CHOCOLATE PECAN FUDGE

 

 

 

 

1 env. unflavored gelatin

 

1/4 c. water

 

1 sq. unsweetened chocolate

 

1/8 tsp. cinnamon

 

1 tsp. sweet & Low liquid

 

1/4 c. water

 

1/2 c. evaporated milk

 

1/2 tsp. vanilla

 

1/4 c. chopped pecans

 

 

Soften gelatin in 1/4 cup water for 5 minutes. Melt chocolate with cinnamon and Sweet & Low liquid. Slowly add evaporated milk and water. Add gelatin and stir until dissolved. Remove from fire and add vanilla; cool. When mixture begins to thicken, add nuts. Turn into dish. When firm, cut. Each piece equals 1/3 milk exchange and 1/2 fat exchange.

 

 

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144 -- TWO-MINUTE MICROWAVE FUDGE

 

 

 

 

1 lb. confectioners' sugar

 

1/2 c. cocoa

 

1/4 c. milk

 

1/2 c. margarine

 

1 tbsp. vanilla extract

 

1/2 c. chopped nuts

 

 

Blend sugar and cocoa together in a glass bowl. Add milk and margarine, but do not mix. Cook 2 minutes in microwave oven. If margarine is not completely melted, it will melt when mixed. Add vanilla and nuts. Stir until well blended. Pour into greased 6x9 inch container. Place in refrigerator for 20 minutes to 1 hour. Cut and serve.

 

 

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145 -- WHITE FUDGE

 

 

 

 

2 c. sugar

 

1 c. light cream or evaporated milk

 

1/2 c. butter

 

1/2 c. flaked coconut

 

1 tsp. vanilla

 

8 oz. white almond bark

 

1 c. miniature marshmallows

 

1/2 c. chopped walnuts

 

 

Boil sugar, cream and butter to a soft ball stage (234 degrees). Remove from heat. Add almond bark and marshmallows. Beat until melted. Stir in nuts, coconut and vanilla. Put in 9x9 inch buttered pan. Cut in squares when cool.

 

 

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146 -- SOUR CREAM FUDGE

 

 

 

 

2 c. sugar

 

2 tbsp. white corn syrup

 

1 c. sour cream

 

1/2 c. black walnuts

 

1 tsp. vanilla

 

 

Mix sugar, corn syrup, butter and sour cream together. Cook over medium heat until reaches the soft ball stage. Cool to room temperature. Beat until thick and pour all at once onto buttered platter. Do not spread top, it will be glossy and uneven.

 

 

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147 -- MARBLE FUDGE

 

 

 

 

1 (12 oz.) pkg. semi-sweet chocolate

 

1 (12 oz.) pkg. butterscotch

 

1 c. peanut butter

 

1 (10 1/2 oz.) pkg. mini marshmallows

 

1 c. salted nuts

 

 

1. Combine chocolate, butterscotch and peanut butter in large glass bowl. 2. Microwave on medium 5 minutes. Stir until melted. 3. Fold in marshmallows and peanuts. Spread in a buttered 13 x 9 inch pan. 4. Refrigerate for several hours or until set. Cut into squares. Evangeline #172

 

 

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148 -- FOOLPROOF DARK CHOCOLATE FUDGE

 

 

 

 

3 (6 oz.) pkg. semi-sweet chocolate

 

chips (3 c.)

 

1 (14 oz.) sweetened condensed milk

 

1 c. chopped walnuts

 

Dash salt

 

1 1/2 tsp. vanilla

 

 

In a heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into a foil or wax paper lined 8 or 9" square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.

 

 

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149 -- EASY PENUCHE FUDGE

 

 

 

 

2 c. light brown sugar

 

1 c. white sugar

 

3/4 c. evaporated milk

 

1/2 tsp. salt

 

2 tsp. vanilla

 

 

Cook for 5 minutes. 1 tbsp. butter

 

1 tbsp. marshmallow

 

1/2 c. nuts

 

 

Add later. Cook for 5 minutes stirring constantly (a small sample in cold water should form a ball). Add 1 tablespoon butter and 1 tablespoon marshmallow. Add 1/2 cup chopped nuts. Pour in square pan to cool.

 

 

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150 -- DIVINITY FUDGE

 

 

 

 

1/2 c. white corn syrup or honey

 

2 c. sugar

 

1/2 c. water

 

2 egg whites

 

Pinch of salt

 

1 tsp. vanilla

 

1/2 c. chopped nuts

 

 

Boil syrup, sugar and water, using a candy thermometer to hard boil stage. Beat egg whites until stiff. Pour sugar mixture over beaten egg whites slowly while continuing to beat mixture. Beat until it begins to look dull and gets stiff. Add salt, vanilla and nuts, stir well. Drop by teaspoonful onto wax paper.

 

 

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151 -- GERMAN FUDGE

 

 

 

 

4 1/2 c. sugar

 

Pinch of salt

 

2 tbsp. butter

 

1 can evaporated milk

 

 

Boil 6 minutes. Simmer. Put in bowl: 12 oz. chocolate bits

 

12 oz. German sweet chocolate

 

1 pt. marshmallow creme

 

2 c. nuts

 

 

Pour boiling mixture over chocolate. Beat until chocolate is melted and well mixed. Pour into greased pan and let set several hours before cutting.

 

 

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152 -- SUGAR-FREE FUDGE

 

 

 

 

1/4 c. diet margarine

 

2 oz. unsweetened chocolate

 

24 packets Equal sweetener

 

1 tsp. vanilla extract

 

1 (8 oz.) pkg. cream cheese (softened

 

Optional: 1/2 c. chopped nuts

 

 

Melt margarine over low heat. Add chocolate and stir just until melted. Remove from heat and stir in sweetener and vanilla. Combine chocolate mixture with cream cheese and beat until smooth. Stir in the nuts (optional). Spread mixture in a lightly greased 8 inch square pan. Refrigerate until firm. Cut into 1 inch squares. Store in refrigerator.

 

 

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153 -- NO COOK FUDGE

 

 

 

 

2 lbs. confectioners' sugar

 

1 c. cocoa

 

2 eggs

 

2 tsp. milk

 

2 tsp. vanilla

 

1/2 c. melted butter

 

3 lg. tbsp. peanut butter

 

 

Mix ingredients, add milk for desired consistency. Spread into pan that has been well greased with butter or margarine. Refrigerate until well set.

 

 

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154 -- STRAWBERRY DIVINITY FUDGE

 

 

 

 

2 c. sugar

 

1/2 c. water

 

1/4 tsp. cream of tartar

 

1 c. preserved strawberries

 

2 egg whites

 

 

Boil sugar, water and cream of tartar to firm ball stage (248 degrees). Add strawberries which have been drained as dry as possible. Let come to a boil again. Pour slowly, beating constantly, over stiffly beaten egg whites. Beat until thick and fluffy. Pour into well buttered pans. When firm cut in squares. Any thick preserves or candied fruit may be substituted for strawberries. (Ethel Mamo Miller's mother) submitted by Dossie Smith

 

 

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155 -- CHEERY CHERRY VANILLA FUDGE

 

 

 

 

2 c. granulated sugar

 

1/2 c. dairy sour cream

 

1/3 c. light corn syrup

 

2 tbsp. butter

 

1/4 tsp. salt

 

2 tsp. vanilla

 

1/2 c. quartered candied cherries

 

1 c. coarsely chopped walnuts

 

 

In 2 quart glass measuring cup with handle, combine sugar, sour cream, corn syrup, butter and salt. Microwave on high 5 minutes. Stir well until sugar dissolves. Microwave on high 6 minutes (or until mixture reaches 236 degrees). Let stand 15 minutes. Do Not Stir. Add vanilla; beat until mixture starts to loose its gloss (about 6 minutes). Stir in cherries and walnuts. Quickly pour into buttered 8 1/2 x 4 1/2 inch loaf pan. Cool and cut into squares. Makes about 1 1/2 pounds.

 

 

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156 -- CHERRY-NUT WHITE FUDGE

 

 

 

 

3 c. sugar

 

1 1/2 c. whipping cream

 

1 c. white corn syrup

 

1 c. coarsely chopped pecans or

 

walnuts

 

1/2 c. maraschino cherries, halved

 

and well drained

 

 

Combine sugar, cream and syrup in a large heavy kettle (I use 4 quart pressure cooker kettle) and cook at medium heat, stirring until sugar is dissolved. Then continue cooking at low-medium heat until a spoon of candy dropped into cold water is formed into firm, soft ball, 20-30 minutes. The mixture will be a light caramel color. Set aside until the bottom of the kettle is cool enough to rest on your lap. Add nuts and cherries. Beat or stir with a large heavy spoon until shine disappears, another 20 minutes or more. Turn into 13x9 inch buttered pan and allow it to set. Cut into pieces. This keeps very well when stored in tightly covered tins.

 

 

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157 -- CHERRY OPERA FUDGE

 

 

 

 

3 tbsp. butter or margarine

 

3 tbsp. milk

 

1 pkg. of creamy white frosting mix

 

1/2 c. chopped nuts

 

1/2 c. candied cherry halves

 

 

Butter loaf pan, 9 x 5 x 3 inches. In top of double boiler, melt butter in milk. Stir in frosting, mix (dry) until smooth. Heat over rapidly boiling water 5 minutes; stirring occasionally. Stir in nuts and cherries. Spread mixture evenly in pan. Let stand until firm. Cut into 1 inch squares (32 squares).

 

 

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158 -- CHERRY - NUT FUDGE

 

 

 

 

1 (12 oz.) pkg. chocolate chips

 

1 (12 oz.) pkg. butterscotch chips

 

1 can sweetened condensed milk

 

1 jar Maraschino cherries

 

1 c. nuts

 

 

Melt chocolate and butterscotch chips and sweetened condensed milk in microwave on medium for 10 minutes, stirring occasionally. Add nuts and drain chopped cherries and pour into greased 9 x 13 inch pan.

 

 

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159 -- EASY CHERRY FUDGE BARS

 

 

 

 

1 pkg. fudge cake mix (dry)

 

1 can cherry pie filling

 

1/2 tsp. almond flavoring

 

 

Mix ingredients. Pour in 11"x15" greased and floured pan. Bake 25 minutes at 350 degrees.FROSTING:

 

1/3 c. milk

 

1 c. sugar

 

5 tbsp. butter

 

1 c. chocolate chips

 

 

Mix milk, sugar and butter and boil 1 minute. Take off burner and add chocolate chips. Pour over bars. Cool and cut.

 

 

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160 -- EASY CHERRY NUT FUDGE

 

 

 

 

2 lbs. dipping bark chocolate

 

3 whole eggs, well beaten

 

1 c. candied cherries

 

1/2 c. nuts, chopped

 

 

Melt chocolate in double boiler. Add well beaten whole eggs, one at a time. Add cherries and nuts. Place wax paper on cookie sheet. Spread fudge in pan to desired thickness. Let cool. Cut into squares.

 

 

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161 -- UNBAKED CHERRY FUDGE BARS

 

 

 

 

1/2 c. butter

 

1/2 c. sugar

 

6 tbsp. cocoa

 

1 tsp. vanilla

 

1 egg

 

2 c. graham cracker crumbs

 

1/2 c. coconut

 

1/2 c. nuts

 

 

FILLING:

 

1 c. butter, creamed

 

2 tbsp. maraschino cherry juice

 

2 tbsp. vanilla instant pudding

 

2 c. powdered sugar

 

1/2 c. fine cut cherries

 

 

FROSTING:

 

Hershey bar, melted

 

 

Place butter, sugar, cocoa, vanilla and egg in double boiler. Heat and stir until melted and well blended. Then add graham crackers, coconut and nuts and pat into a 9"x13" greased pan. Combine all remaining ingredients, except the Hershey bar and spread this mixture over first layer. Frost with the melted Hershey bar.

 

 

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162 -- FAST AND EASY CHERRY ALMOND FUDGE

 

 

 

 

1 (14 oz.) can sweetened condensed milk

 

2 c. semi-sweet chocolate chips, 12

 

oz.

 

1/2 c. coarsely chopped almonds

 

1/2 c. chopped CANDIED cherries

 

1 tsp. almond extract

 

 

Line an 8 x 8 pan with foil. In a microwave-proof bowl, combine milk and chocolate. Microwave on high in 30 second intervals for 1 1/2 to 2 minutes OR until chocolate is melted and mixture is smooth when stirred. Add almonds, cherries, and extract. Spread into pan. Chill. Cut into 1 inch squares. Store covered in refrigerator. Yield 64 (1 inch squares).

 

 

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163 -- CHERRY FILLED FUDGE

 

 

 

 

2 c. sugar

 

1/2 c. milk

 

1/2 c. light cream

 

1 tbsp. light corn syrup

 

1 tbsp. butter

 

1/2 tsp. salt

 

1 tsp. vanilla

 

1/4 c. candied cherries, chopped

 

 

Butter sides of heavy 1 quart saucepan. Combine sugar, milk, cream, corn syrup and salt. Cook and stir over medium heat until sugar dissolves and mixture comes to a boil. Cool to lukewarm without stirring. Add butter and vanilla. Beat vigorously until mixture becomes very thick and starts to lose its gloss. Quickly stir in cherries and pour into buttered pan or platter.

 

 

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164 -- IRISH DINNER DOUBLE MINT FUDGE BROWNIES

 

 

 

 

BROWNIE:

 

1 c. sugar

 

1 stick butter

 

4 eggs

 

1 c. flour

 

1/2 tsp. salt

 

1 tsp. vanilla extract

 

1 (16 oz.) can Hershey's chocolate

 

syrup

 

 

MINT FUDGE FROSTING:

 

2 c. sugar

 

2 tbsp. Karo light syrup

 

1 (3 1/4 oz.) can evaporated milk

 

1 stick butter

 

1 (10 oz.) bag chocolate mint chips

 

Nuts (opt.)

 

 

BROWNIE: Cream sugar and butter together. Add the remaining brownie ingredients and blend well. Pour into a 9"x13" greased and floured Pyrex baking dish. Bake at 350 degrees for 30 minutes. When done, frost immediately. (Make frosting while brownies bake.) MINT FUDGE FROSTING: Boil sugar, Karo syrup and evaporated milk together for 3 minutes. Add butter and chocolate mint chips and remove from heat. Beat with a spoon until mixture reaches spreading consistency. Spread on HOT brownies. Sprinkle with nuts, if desired. Cool and cut into squares. Serves 24 to 30.

 

 

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165 -- MINT OREO COOKIE FUDGE

 

 

 

 

2 lbs. green summer coating, melted

 

Lorann peppermint oil to taste

 

(approximately 6 drops per pound)

 

1 (13 oz.) jar marshmallow creme

 

1 can sweetened condensed milk

 

1 pkg. Oreo cookies, broken

 

 

Mix all ingredients together well. Pour into a foil-lined Tupperware cold cut keeper. Let set overnight, remove and peel off foil. Cut and store in cold cut keeper. For a softer fudge, add to recipe 1 stick of margarine (eliminate paramont crystals).

 

 

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166 -- PENUCHE FUDGE

 

 

 

 

2 1/2 c. light brown sugar

 

3/4 c. evaporated milk

 

Pinch of salt

 

1 tbsp. butter

 

1/2 tsp. vanilla

 

1 tsp. light Karo corn syrup

 

1/2 c. chopped walnuts

 

 

Place all ingredients in heavy saucepan (except vanilla and nuts). Boil 19 minutes from the time it starts to boil; do not stir. Shake pan occasionally. Remove from heat and set pan in cold water. Add vanilla and nuts and beat until thick and penuche loses its gloss.

 

 

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167 -- NO-BEAT PENUCHE FUDGE

 

 

 

 

2 c. sugar

 

1 c. brown sugar, lightly packed

 

1 tbsp. light corn syrup

 

2 c. half & half

 

6 tbsp. butter

 

3 oz. white confectionery coating,

 

chopped

 

1 c. chopped pecans, crisped*

 

 

*CRISP NUTS: Preheat oven to 300 degrees, place nuts on ungreased cookie sheet and set in oven. Turn off oven at this time. Let set in oven for 15 minutes to crisp. Line an 8-inch pan with foil, lightly butter foil. Set aside. Combine sugars, syrup and half & half in a heavy 4-quart saucepan. Place over medium heat, stir constantly with a wooden spoon until sugar is dissolved. Clip on a candy thermometer, continue cooking, stirring often. When mixture comes to 237 degrees, remove from heat. Take off thermometer (total cooking time about 30 minutes). Let stand about 10 to 15 minutes. While mixture is standing, cut butter into thin slices, lay on surface of fudge to melt. DO NOT STIR. When melted, add chopped coating and stir thoroughly until coating is melted, butter is well mixed, and mixture thickens. Stir in nuts. Put mixture in foil-lined pan. Cool in refrigerator until set, about 30 minutes.

 

 

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168 -- PINEAPPLE FUDGE "ALOHA PENUCHE"

 

 

 

 

1 c. brown sugar

 

1 c. granulated sugar

 

1/4 c. condensed milk

 

1/2 c. crushed pineapple

 

 

Stir ingredients together; cook to soft ball stage. Remove from fire. Add 1 tablespoon butter. Beat until creamy. Add 1/2 teaspoon vanilla and 1/2 cup chopped pecans. Pour into buttered pan; cut into squares.

 

 

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169 -- WALNUT PENUCHE FUDGE

 

 

 

 

1 1/2 c. chopped coarse walnuts

 

2/3 c. butter or margarine

 

1 c. packed light brown sugar

 

1 (14 oz.) can sweetened condensed

 

milk

 

1 1/2 tsp. vanilla

 

 

Line an 8 inch pan with foil, letting the foil extend over sides; grease lightly. Spread nuts in the bottom of the pan. Melt butter, sugar, and milk. Then cook until sugar is completely melted and it turns to a caramel color and thickened. Add vanilla and nuts. Spread in the pan; cool, then refrigerate until firm (2 to 3 hours). Remove foil and cut into squares.

 

 

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170 -- OLD TIME PENUCHE (FUDGE)

 

 

 

 

4 1/2 c. firmly packed light brown

 

sugar (1 box or 2 lb.)

 

1 c. evaporated milk, undiluted

 

1/2 c. butter or margarine

 

1/4 tsp. salt

 

1 tsp. vanilla extract

 

2 c. chopped walnuts (optional)

 

 

In a large saucepan, mix sugar, milk, butter and salt. Cook, stirring until sugar is dissolved. Continue cooking until 238 degrees registers on candy thermometer or until a small amount of mixture dropped into cold water forms a soft ball. Remove from heat and let stand until lukewarm, 110 degrees. Add vanilla and walnuts. Beat until mixture is thick and loses its gloss. Pour into buttered 9 inch square pan. When firm, cut into squares. Makes about 3 pounds. This is her grandmother's recipe.

 

 

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171 -- GINGERBREAD

 

 

 

 

2 eggs

 

3/4 c. brown sugar

 

3/4 c. molasses

 

3/4 c. melted shortening

 

2 1/2 c. flour

 

2 tsp. soda

 

2 tsp. ginger

 

1 1/2 tsp. cinnamon

 

1/2 tsp. cloves

 

1/2 tsp. nutmeg

 

1/2 tsp. baking powder

 

1 c. boiling water

 

 

Cream sugar and melted shortening. Blend in eggs and molasses. Sift flour with spices, soda, and baking powder. Add to creamed mixture. Finally add the boiling water. Beat well. Pour into 9x13 inch greased pan. Bake for 30 minutes at 350 degrees.

 

 

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172 -- LEMON PIE

 

 

 

 

3/4 c. sugar

 

1 3/4 c. water

 

1 tsp. salt

 

3 tbsp. cornstarch

 

2 tbsp. flour

 

Grated rind of 1 lemon

 

Juice of 2 lemons

 

2 egg yolks (use whites for meringue)

 

 

Combine all ingredients. Cook over medium heat in heavy saucepan, stirring constantly. When thick, pour into prebaked pie shell that has cooled completely. Meringue can be made (or cover with whipped topping). Grace Balsizer Lindsay

 

 

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173 -- PICKLED SWEET PEPPERS

 

 

 

 

2 1/2 lb. peppers

 

2 c. sugar

 

2 c. cider vinegar

 

2 c. water

 

1/2 tsp. celery seed

 

1/2 tsp. mustard seed

 

2 cloves garlic, crushed

 

1 tsp. salt

 

 

Wash and remove seeds. Cut in strips. Cook 3 minutes in boiling water. Drain. Add to all ingredients boiling. Simmer 5 minutes. Pack peppers in jar, cover with pickling mixture. Seal and process in boiling water bath--pints for 10 minutes, quarts for 15 minutes. by niece Brenda Baker

 

 

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174 -- CREAM PUFFS

 

 

 

 

5 tbsp. vegetable shortening

 

1 c. water

 

1 c. flour

 

1/4 tsp. salt

 

4 eggs

 

 

Bring to a boil vegetable shortening and water, add quickly flour and salt. Stir with wooden spoon until mixture leaves the side of the pan. Remove from heat, allow to cool somewhat. Add eggs, one at a time, stirring after each egg is added. Drop by spoonfuls on greased pan in little mounds. Bake in hot oven at 450 degrees for 20 minutes. Then at 325 degrees for 25 minutes. Fill with whipped cream or custard. --CUSTARD FILLING:--

 

 

2 c. milk

 

2 eggs

 

1/2 c. sugar

 

2 heaping tbsp. flour

 

1/2 tsp. salt (optional)

 

1 tsp. vanilla

 

1 tbsp. butter

 

 

Bring milk to boil, set back from heat. Beat eggs until light, add sugar, flour, salt, vnailla and butter. Add to milk and cook until thick, stirring constantly. If this isn't thick enough, mix a little more flour with a little milk and add to mixture. Submitted by daughter Sylvia Turner

 

 

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175 -- BUTTERSCOTCH COOKIES

 

 

 

 

4 c. brown sugar

 

1 c. lard or butter

 

4 eggs

 

1 tbsp. cream of tartar

 

4 tbsp. milk

 

1 tbsp. soda

 

7 c. flour

 

 

Mix sugar, shortening, and eggs together. Add milk. Sift cream of tartar and soda with 4 cups of the flour, and mix with the egg mixture. Turn onto a "moulding" board and mix in the three remaining cups of flour. Divide this into 2 parts and shape into long rolls. Let stand overnight in a cold place. Next morning, slice with a sharp knife. Bake in a hot oven.

 

 

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176 -- 100 DOZEN SUGAR COOKIES

 

 

 

 

12 lb. shortening

 

11 qt. sugar

 

72 eggs, well beaten

 

1 qt. milk

 

24 qt. flour

 

2 c. and 1 tbsp. baking powder

 

1 c. salt

 

1 c. vanilla

 

 

Cream shortening and sugar until light, using medium speed. Add eggs and milk. Add flour sifted with baking powder and salt and vnailla. Keep mixture in refrigerator, rolling a small amount at a time. Cut with a 2 1/2 inch cutter. Sprinkle with sugar. Bake on a greased baking sheet at 360 degrees for 10 minutes.

 

 

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177 -- Candied Apples

 

 

8 Red apples

 

3 c Sugar

 

1/8 ts Cream of tartar

 

1 1/4 c Water

 

Red food coloring

 

 

 

Wash and dry apples. Insert wooden sticks. Combine sugar, cream of tartar, and water in heavy, deep saucepan. Cook, stirring constantly, until mixture begins to boil. Add food coloring to desired shade. Boil until syrup reaches 300 degress (brittle stage). Dip apples in syrup and twirl unti they are covered evenly. Place on buttered sheet to cool.

 

 

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178 -- Candy Apples

 

 

2 c Sugar

 

2/3 c White corn syrup

 

1 c Water

 

3 oz Red cinnamon candies

 

1 Pinch salt

 

Apples

 

 

 

Combine first 5 ingredients in sauce pan and cook without stirring over low heat to 300 degrees. Remove from heat and place pan in a pan of hot water. Dip apples to coat. Set on waxed paper to dry.

 

 

 

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179 -- Caramel Apple Dip

 

 

1 8 oz cream cheese; softened

 

1/2 c Apple butter

 

1/4 c Brown sugar

 

1/2 ts Vanilla

 

1/2 c Peanuts; chopped

 

Apples

 

 

 

Place all ingredients except peanuts in Batter Bowl. Mix until smooth using Bamboo Spoon. Stir in chopped peanuts. Chill. Just before serving, slice apples using the Apple Peeler/Corer/Slicer. Arrange apples around dip and serve. Variation: Substitute 1 can (8 ounces) crushed pineapple, drained for the apple butter. Yield: Approximately 2 cups

 

 

 

 

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180 -- Caramel Apple Salad

 

 

8 oz Frozen whipped topping, thawed

 

1 pk Butterscotch pudding mix

 

8 oz Can crushed pineapple with juice

 

3 c Diced apples

 

1 c Dry roasted peanuts

 

1 c Mini marshmallows

 

 

 

Mix cool whip, butterscotch pudding and pineapple, with juice, in a bowl. Add peanuts, marshmallows and apples. Stir to mix well. Store in refrigerator until ready to serve. Makes about 8 servings.

 

 

 

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181 -- Caramel Apples

 

 

1/3 c Butter

 

1 c Sugar; Brown pref.

 

1 ts Vanilla

 

6 Apples

 

 

 

Melt butter in frypan and add sugar. Stir till sugar is dissolved or softened and everything is well blended, then add vanilla. Core unpeeled apples, cut them into quarters and add to hot sugar. Simmer uncovered over medium heat, basting often with the syrup for 15-20 minutes.

 

 

 

 

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182 -- Carmel Apple Dessert

 

 

1 ts Apple cider vinegar

 

1 tb Flour

 

1/2 c Sugar

 

1 Egg; beaten

 

1 8 oz crushed pineapple

 

1 8 oz Cool Whip

 

4 c To 6 cups diced apples

 

1 Small bag crushed peanuts

 

 

 

Drain and save pineapple juice.

 

 

Cook apple cider vinegar, egg, flour, sugar and pineapple juice on medium heat for 5 minutes to custard consistency, stirring constantly. Let cool.

 

 

Mix apples and pineapple first, then add custard mixture and cool whip. Refrigerate. Add nuts before serving.

 

 

 

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183 -- Cinnamon Apple Rings

 

 

3 tb Butter or margarine

 

2 tb Lemon juice

 

2 tb Honey

 

1/4 ts Ground cinnamon

 

4 md Cooking apples; unpeeled, cored, and cut into 1/2" rings

 

 

 

Place butter in a 12" x 8" x 2" baking dish. Microwave at HIGH for 50 seconds or until butter melts. Stir in lemon juice, honey, and cinnamon.

 

 

Place apple slices in butter mixture, turning to coat both sides. Cover with heavy-duty plastic wrap. Microwave at HIGH for 5 to 6 minutes or until apples are tender, giving dish a half-turn after 2 minutes. Let stand 2 minutes before serving.

 

 

 

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184 -- Cinnamon Apples

 

 

4 24 inch length of aluminum foil

 

4 lg Tart apples - cored

 

4 tb Red cinnamon candies

 

4 tb Seedless raisins

 

Dot with butter

 

 

 

Cut off four 24 inch length of heavy duty aluminum foil and fold in half. Place one cored apple in center of each foil square; fill hole with one tablespoon each of red cinnamon candies and seedless raisins.

 

 

Bring foil up loosely over apple and twist ends together to seal well. Cook foil package over glowing coals til done Serve warm with cream or ice cream if desired.

 

 

No time noted - depends on size of apples

 

 

 

 

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185 -- Delicious Apple Doughnuts

 

 

2 Eggs

 

1 c White sugar

 

1/3 c Light cream

 

2/3 c Apple juice

 

1 c All purpose flour,unsifted

 

3 ts Baking powder

 

1 ts Salt

 

1 ts Nutmeg

 

 

 

Beat the eggs lightly, add the sugar and mix in the cream and the juice.

 

 

Sift together the flour, baking powder, salt and nutmeg. Add to the egg mixture and mix well.

 

 

Add a little sifted flour if necessary to make a smooth batter. Lift gently onto a floured surface and cut with a doughnut cutter.

 

 

Cook the doughnuts in hot oil 370F (190C). Test the temperature with a thermometer, or drop in a cube of bread 1" square. If it browns in less than 60 seconds, the oil is at the desired temperature.

 

 

 

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186 -- Apple-banana Crunch Pie

 

 

3 md Apples; cut in chunks

 

2 md Bananas; cut into chunks

 

2 tb Lemon juice

 

1 c All purpose flour

 

1/2 c Sugar

 

1/2 c Brown sugar; packed

 

1/2 ts Cinnamon

 

1/2 ts Nutmeg

 

1/2 c Butter or margarine; soften

 

1 9" pastry shell; unbaked

 

 

 

Combine fruits and lemon juice; let stand 10 minutes. Combine flour, sugar and spices; cut in butter till crumbly. Arrange fruit in pastry shell. Sprinkle with crumb mixture. Bake at 400 degrees F for 35-40 minutes. Cover top lossely with foil if crumb mixture browns too quickly. Cut in wedges to serve.

 

 

 

 

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187 -- Chocolate Bananas

 

 

4 Bananas

 

7/8 oz Cornstarch

 

1 3/4 oz Sugar

 

1 tb Milk

 

1 3/4 oz Baking chocolate

 

 

 

Peel bananas and cut in half lengthwise. Melt chocolate and stir in milk and cornstarch. Bring to boil.

 

 

Put bananas in a dessert dish, pour the sauce over them. Garnish with cool whip or whipped cream, or add a scoop of vanilla ice cream.

 

 

Serve warm or cold.

 

 

 

 

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188 -- Chocolate Covered Strawberries

 

 

1 Fresh strawberries

 

1 pk Chocolate bark.

 

 

 

Wash and drain strawberries. Pat dry with paper towel. Leave stems intact. Place half of the chocolate in a microwave safe bowl. Microwave on high until melted (appx 2 min). Holding berries by the stem, dip one at a time into the chocolate. Gently shake excess and place on waxed paper until firm. If chocolate becomes too thick reheat for a few seconds. Chocolate basket: cover a dish of desired shape (pie pan) with foil and spray lightly with Pam. Place melted chocolate in a ziploc bag and seal. Snip a small hole in the corner and drizzle the chocolate to create a basket. Chill until firm. Carefully remove the basket. Place on a serving tray and fill with chocolate covered strawberries.

 

 

 

 

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189 -- Apple Peanut Butter Fudge

 

 

6 oz Semisweet chocolate pieces

 

1/2 Marshmallow fluff jar

 

1/2 c Peanut butter

 

1 ts Vanilla

 

2 c Sugar

 

2/3 c Apple juice

 

Chopped peanuts (opt.)

 

 

Mix semisweet chocolate pieces, half jar marshmallow fluff, peanut butter and vanilla. Set aside. In buttered heavy 2-quart saucepan, mix sugar and apple juice. Cook and stir until sugar dissolves and mixture boils. Cook to soft-ball stage or until candy thermometer registers 240 F, stir frequently. remove from heat, quickly add marshmallow mixture. stir until just blended. Pour into buttered 9" square baking pan. top fudge with chopped peanuts, if desired. cool. Cut into squares. Makes 3 dozen 1-1/2 inch pieces.

 

 

 

 

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190 -- Buttermilk Fudge

 

 

1 Stick of margarine

 

2 c Sugar

 

1 c Buttermilk to which

 

1 ts Soda has been added

 

2 tb White syrup

 

1 ts Vanilla

 

1 c Chopped nuts

 

 

Cook to soft ball stage (drop in cold water to test), gets done before candy thermometer reaches soft ball. Add 1 ts. vanilla and 1 cup of chopped nuts. Beat until it looses its gloss and pour into a buttered plate. This foams a lot so cook slowly in a large container.

 

 

 

 

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191 -- Butterscotch Fudge

 

 

1 c Sugar

 

1/2 c Butter

 

3/4 ts Salt

 

7 1/2 oz Jar marshmallow creme

 

5 1/3 oz Can evaporated milk

 

12 oz Butterscotch chips

 

1/2 ts Vanilla

 

1/2 c Pecans, chopped

 

 

Combine the sugar, butter, salt, marshmallow creme, and milk in a heavy saucepan. Cook to rolling boil over medium low heat. Continue to boil for 5 full minutes, stirring frequently. Remove from heat and add butterscotch chips, vanilla, and pecans. Stir until chips are melted. Pour into well-buttered 9x9 inch square pan. Cool and cut into squares.

 

 

 

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192 -- Candy Bar Fudge

 

 

1/2 c Butter or margarine

 

1/3 c Baking cocoa

 

1/4 c Packed brown sugar

 

1/4 c Milk

 

3 1/2 c Confectioners' sugar

 

1 ts Vanilla extract

 

30 Caramels, unwrapped

 

1 tb Water

 

2 c Salted peanuts

 

1/2 c Semisweet chocolate chips

 

1/2 c Milk chocolate chips

 

 

In a microwave-safe bowl, combine the butter, cocoa, brown sugar and milk. Microwave on high until mixture boils, about 3 minutes. Stir in confectioners' sugar and vanilla. Pour into a greased 8-in. square baking pan. In another microwave-safe bowl, heat caramels and water on high for 2 minutes or until melted. Stir in peanuts; spread over chocolate layer. Microwave chocolate chips on high for 1 minute or until melted; spread over caramel layer. Chill until firm.

 

Makes 2-3/4 pounds.

 

 

 

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193 -- Caramel Fudge

 

 

3 c Sugar

 

1 c Cream

 

1/4 c Butter

 

2 tb White corn syrup

 

1/8 ts Salt

 

 

In a heavy pan or skillet lightly brown 1 cup sugar. Slowly add cream, remaining sugar, butter, syrup and salt. Cook to soft ball stage or 235-degrees on candy thermometer. Remove from heat; beat until thick. Pour in buttered platter.

 

 

 

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194 -- Cheese Fudge

 

 

1 c (2 sticks) butter, softened

 

8 oz Pasteurized process cheese, cubed

 

1 1/2 lb Powdered sugar

 

1/2 c Cocoa

 

1/2 c Non-fat dry milk

 

2 ts Vanilla

 

2 c Coarsely chopped nuts

 

 

In a large saucepan over medium heat melt butter and cheese, stirring frequently. Remove from heat. Sift together sugar and cocoa; add to cheese, mixing well. Stir in non-fat dry milk, vanilla and nuts.

 

Turn into a 9x9x2-inch pan. Chill until firm. Makes 3 pounds.

 

 

 

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195 -- Cherry Vanilla Fudge

 

 

3 c Sugar

 

1/2 ts Salt

 

1 c Light cream

 

1/2 c Milk

 

1/4 c Light corn syrup

 

2 tb Butter or margarine

 

2 ts Vanilla

 

1 c Candied cherries; quartered

 

 

Combine sugar, salt, cream, mil, corn syrup and butter in a large heavy saucepan.

 

Cook over medium heat, stirring constantly, until mixture comes to boiling. Continue cooking, stirring occasionally, until candy thermometer reaches 238F. (soft-ball stage)

 

Remove from heat, leaving thermometer in the saucepan. Cool to 100F.

 

Add vanilla. Beat briskly until fudge thickens and begins to lose its gloss. Stir in cherries.

 

Pour into buttered 8" square pan. Cool. Cut into squares when firm.

 

Makes 1 3/4 pounds

 

 

 

 

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196 -- Chocolate Creme Fudge

 

 

3 c Sugar

 

3/4 c Margarine

 

2/3 c Milk, evaporated

 

12 oz Chocolate chips, semi-sweet

 

7 oz Marshmallow creme

 

1 c Nuts

 

1 ts Vanilla

 

 

Combine sugar, margarine, and milk in heavy 2.5 qt. saucepan; bring to full rolling bowl, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234oF, stirring constantly to prevent scorching. Remove from heat; stir in chips until melted. Add marshmallow creme, nuts and vanilla; beat until well blended. Pour into greased 9"x13" pan. Cool at room temperature, cut into squares. Makes approx 3 lb.

 

 

 

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197 -- Chocolate Fudge

 

 

2 1/2 c Sugar

 

1/2 c Margarine or butter

 

2/3 c Evaporated milk

 

1 Jar (7 oz.) marshmallow creme

 

2 c Semi sweet chocolate chips

 

3/4 c Chopped walnuts

 

1 ts Vanilla

 

 

Line 9 inch square or 13x9 inch pan with foil so that foil extends over sides of pan; butter foil. In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla. Pour into buttered, foil-lined pan. Cool to room temperature. Score fudge into 36-48 squares. Refrigerate until firm.

 

Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines. Store in refrigerator.

 

Makes about 3 pounds--36-48 squares.

 

 

 

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198 -- Chocolate Marshmallow Fudge

 

 

1 lg Can Evaporated milk

 

1/4 lb Butter

 

4 c Sugar

 

2 pk Chocolate pieces (6 Ozs ea)

 

1/2 Jar marshmellow cream

 

 

Combine first three ingredients in saucepan and cook to 234 deg.F or until it forms a soft ball in cold water. Stir often. Remove from heat and fold in remaining ingredients. If desired add chopped nuts. Pour into greased 8 X 13 inch pan. Refrigerate until firm. Cut into squares.

 

 

 

 

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199 -- Chocolate Mint Cookie Crunch Fudge

 

 

1 1/2 cup, granulated sugar

 

1/3 cup unsweetened cocoa powder

 

1 can (5 oz) evaporated milk

 

1/2 stick (1/4 c) butter or margarine

 

1 cup (6 oz) mint-flavored semisweet chocolate chips

 

16 round chocolate sandwich cookies

 

 

Line a 8" square pan with foil; grease foil.

 

Mix sugar and cocoa in heavy 3 quart saucepan. Stir in milk and butter. Bring to a boil over medium heat, stirring constantly. Without stirring, boil vigorously 5 min. Remove from heat; add chips and stir until melted and smooth. Spread 1 cup in lined pan, top with cookies, then spread remaining fudge evenly over top. Refrigerate 6 hours until firm. Invert pan, peel off foil, invert fudge and cut in 1" squares.

 

 

 

 

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200 -- Chocolate-Peanut Butter Fudge

 

 

1 c Semisweet chocolate chips

 

1/4 c Lightbrown sugar

 

2 tb Soy milk

 

1/2 c Oatmeal

 

1/3 c Peanut butter, room temp.

 

 

Combine chocolate, sugar & soy milk in a steaming bowl & place in a larger pot with some water in it. Cook over low heat until the chocolate has been smoothly melted. Stir in the oatmeal. Drop the peanut butter in by rounded teaspoonfuls. Swirl it around until it is evenly distributed but not blended in.

 

Line a small, shallow baking dish with wax paper. Pat the chocolate mixture in with the help of a cake spatula. Refirgerate for several hours until chilled & firmly set. Cut into 1" squares.

 

 

 

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201 -- Coffee Fudge

 

 

3 c Sugar

 

3/4 c Milk

 

2 tb Instant coffee

 

1/2 c Non-dairy liquid coffee cream

 

1 tb Light corn syrup

 

2 tb Butter

 

1 ts Vanilla

 

1 1/2 c (6 oz.) chopped chocolate coating or wafers

 

1/4 c Finely chopped nuts.

 

 

Combine sugar, milk, instant coffee, coffee cream and syrup in a 3-quart saucepan. Cover and bring to a boil. Uncover and place thermometer in pan; cook without stirring to 236 degrees F. Remove from heat; add butter and vanilla without stirring. Cool to lukewarm. Beat until candy begins to thicken; pour into a buttered 8-inch square pan. Melt the chocolate coating over hot, not boiling water in a double boiler. Spread evenly over fudge, sprinkle nuts over chocolate. Cut into squares before candy becomes firm. Makes about 49 pieces.

 

 

 

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202 -- Cookies 'n Cream Fudge

 

 

2 1/2 c Sugar

 

1/2 c Margarine or butter

 

2/3 c (5 oz) Evaporated milk

 

2 c (7 oz) jar Marshmallow creme

 

8 oz Almond bark or vanilla flavored candy coating cut into pieces

 

1 ts Vanilla

 

12 Oreo cookies, broken into Bite-size pieces

 

 

Line 8-inch-square pan with foil so that foil extends over sides of pan; butter foil. In large heavy duty saucepan, combine sugar, margarine, and milk. Bring to a boil over medium heat, stirring constantly. Continue boiling 3 minutes over medium heat, stirring constantly. Remove from heat. Add marshmallow creme, candy coating and vanilla; blend until smooth. Pour half of mixture into foil-lined pan. Sprinkle cookie pieces over entire surface. Top with remaining mixture. Cool to room temperature. Refrigerate 1 to 2 hours or until set. Remove fudge from pan by lifting foil; remove foil from fudge. Using large knife, cut into squares. Store in refrigerator. Makes 36 squares (about 1-1/2 pounds).

 

 

 

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203 -- Creamy Mocha Fudge

 

 

1/2 c Cocoa

 

3 1/2 c Icing sugar

 

1/4 c Whipping cream

 

1/2 c Butter

 

2 tb Coffee; very strong

 

1/2 c Pecans; coarsely chopped

 

 

Stir together cocoa and icing sugar in large bowl till well blended. There should be no lumps. Melt butter over medium heat. Add coffee and beat with an electric beater till smooth. Fold in pecans. Turn into wax paper lined loaf pan. Smooth top with knife dipped in warm water. Refrigerate till set. When set, turn and cut into squares.

 

 

 

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204 -- Creamy Peanut Butter Fudge

 

 

3 c Sugar

 

1 c Evaporated milk

 

1/8 ts Salt

 

1 lb Peanut butter

 

1/2 lb Marshmallow fluff

 

1 tb Butter

 

2 ts Vanilla

 

 

Combine sugar, milk and salt in saucepan. Cook over medium heat until mixture reaches soft ball stage. Remove from heat; add peanut butter, marshmallow fluff, butter and vanilla. Stir until ingredients are thoroughly combined. Pour into large cake pan to cool.

 

 

 

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205 -- Diabetic Fudge

 

 

1 14 1/2 oz. evaporated milk

 

3 tb Cocoa

 

1/4 c Oleo

 

Liquid Sweetner to equal to 1/2 cup of sugar

 

1/4 ts Salt

 

1 ts Vanilla

 

2 1/2 c Graham cracker crumbs

 

1/4 c Nuts

 

 

Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetner, salt. Bring to boil. Remove from heat. Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes. Divide mixture into 32 balls. Roll in remaining cracker crumbs and chill.

 

 

 

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206 -- Divinity Fudge

 

 

2 1/2 c Sugar

 

1/2 c Water; hot

 

1/2 c Corn syrup; white

 

1/4 ts Salt

 

1 ts Vanilla

 

1/2 c Nut meats

 

1/4 c Candied cherries

 

1/4 c Candied pineapple

 

 

Put sugar, hot water, corn syrup into saucepan, heat slowly to boiling, stirring until sugar is dissolved. Wipe down sugar crystals from side of pan before syrup starts to boil. When syrup begins to boil, beat egg whites with salt until foamy. Pour 2 T. of syrup on egg whites and continue beating. Cook syrup to soft ball stage, 234 F. Pout half syrup onto beaten egg whites very slowly and continue beating.

 

 

 

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207 -- Double Chocolate Fudge

 

 

2 c (12 oz) semi-sweet chocolate chips

 

1 (11 1/2 oz) package milk chocolate chips

 

1 (14 oz) can sweetened condensed milk

 

2 TB cream or milk

 

2 ts vanilla extract

 

1 c chopped walnuts (optional)

 

 

In saucepan, over low heat, melt semi-sweet chocolate chips with 2/3 cup sweetened condensed milk, 1 TBSP cream and 1 tsp vanilla. Remove from heat; stir in 1/2 cup walnuts. Spread evenly into foil-lined 9-inch square pan. In another saucepan, over low heat, melt milk chocolate chips with remaining sweetened condensed milk, 1 TBSP cream and 1 tsp vanilla. Remove from heat; stir in remaining walnuts. Spread over fudge in pan. chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature. Makes about 2 1/2 pounds.

 

 

 

 

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208 -- BATTER CRISP ONION RINGS

 

 

5 or 6 lg. onions, peeled, cut into

 

1/4 inch slices & separated into rings

 

1 c. flour, sifted

 

1 1/2 tsp. baking powder

 

1/2 tsp. salt

 

1/2 tbsp. lemon juice

 

1 egg

 

2/3 c. water

 

1 tbsp. melted shortening

 

Fat for frying onion rings

 

 

Cut onions. Mix together all ingredients for batter. Dip onion into batter and fry in hot fat. Very crispy and good!

 

 

 

 

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209 -- FRESH ONION RINGS

 

 

 

1 1/2 c. flour

 

1 1/2 c. beer

 

3 very lg. onions, sweet or red

 

3-4 c. shortening

 

 

Combine flour and beer in large bowl and blend thoroughly. Using a wire whisk, cover bowl and allow batter to sit at room temperature for no less than 3 hours. Heat oil until hot. Dip rings in batter, then in oil. Cook until golden brown. Drain on paper towels. Serve hot.

 

 

 

 

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210 -- DEEP FRIED ONION RINGS

 

 

6 med. Bermuda or mild white onions

 

(about 2 1/2 lbs.)

 

1 slightly beaten egg

 

1 c. milk

 

3 tbsp. cooking oil

 

1 c. plus 2 tbsp. all-purpose flour

 

1/2 tsp. salt

 

Cooking oil for deep fat frying

 

 

1. Peel and cut onions into 1/4 inch thick slices, separate into rings; set aside.

 

2. In a medium bowl combine beaten egg, milk and 3 tablespoons oil. Blend in flour and salt until moistened.

 

3. Fill deep fat fryer or 2 to 3 quart saucepan one-third to half full with cooking oil. Heat oil to 375 degrees. Using a fork, dip onion rings, one at a time, in batter to cover. Let excess batter drip back into bowl.

 

4. Working quickly place each ring in hot oil. Fry rings a few at a time about 2 to 3 minutes or until golden brown stirring once with fork to separate onion rings. Remove from oil with fork, drain on paper towel. Repeat with remaining batter and onions. Keep cooked onion rings warm on paper towel lined baking sheet in a 250 degree oven. Sprinkle with salt before serving. Makes 6 to 8 servings.

 

 

 

 

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211 -- EASY ONION RINGS

 

 

1 1/2 c. flour

 

1 1/2 c. beer

 

3 lg. onions, sliced 1/4 inch thick

 

and dried of moisture

 

Oil for frying

 

 

Mix flour and beer. Cover and let sit at room temperature for at least 3 hours. Dip onion rings and fry in hot oil

 

 

 

 

 

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212 -- ZUCCHINI FRENCH FRIES

 

 

2 eggs

 

1 tbsp. water

 

1/4 c. + 2 tbsp. all-purpose flour

 

2 med. zucchini, cut into 1" slices

 

Peanut oil

 

Salt

 

 

Combine egg and water; beat well. Add flour and beat until smooth. Dip zucchini in batter and deep fry in hot oil, 375 degrees, until golden brown. Drain on paper towels; sprinkle with salt. Serve immediately. Yield: about 2 1/2 dozen appetizer servings.

 

 

 

 

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213 -- FRENCH FRIES

 

 

Vegetable oil

 

2 med. potatoes (about 2 pounds)

 

Salt

 

 

In deep fat fryer, heat oil (2 to 3 inches) to 375 degrees. Cut potatoes lengthwise into 1/2 inch thick slices, then into 1/4 inch strips. Rinse and pat dry. Fry a few pieces at a time, stirring one or two times until crisp and deep golden brown, 8 to 10 minutes. Drain on paper towels. Sprinkle with salt. Enjoy!

 

 

 

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214 -- BLOOMING ONION 1

 

 

What this requires is a sharp knife and a steady hand. Use a LARGE onion, it is easier. Peel the onion, and slice enough off of one end so that it will stay upright by itself. Now, slice the onion vertically in a series of 1/4 - 3/8" parallel slices, stopping 1/2" shy of the bottom. Rotate the onion 90 degrees, and repeat. Place the onion in ice water, and let sit for at least 1 hour. (This causes the 'bloom' to open up.) Mix 1/4 c flour with one egg and 1 T milk. Remove the onion from the ice water and drain very well. Coat with the batter, and fry in very hot oil until golden brown.

 

 

 

 

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215 -- BLOOMING ONION 2

 

 

3 cups cornstarch

 

1 1/2 cups flour

 

2 tsps garlic salt

 

2 tsp paprika

 

1 tsp salt

 

1 tsp pepper

 

24 ozs beer

 

4 - 6 collosal onions 4" dia or larger

 

seasoned flour, as needed

 

1 quart Creamy chili sauce

 

 

~ Mix cornstarch, flour and seasonings until well blended; add beeer, mix well.

 

~ Cut about 3/4" off top of onion, peel onion.

 

~ Cut into onion 12 - 16 vertical wedges, but do not cut through bottom [root end]. Remove about 1" of "petals" from center of onion. ~ Dip cut onion in seasoned flour and remove excess by shaking; dip in batter and remove excess by gently shaking.

 

~ Separate petals to coat thoroughly with batter; mix batter after standing to blend ingredients.

 

~ Gently place onion in fryer basket and deep fry at 375 - 400o for 1 1/2 minutes; turn over and fry a 1 - 1` 1/2 minutes longer or until golden brown.

 

~ Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer; serve hot with sauce. **Seasoned flour: combine 2 cups flour, 4 tsps paprike, 2 tsps garlic power, 1/2 tsp pepper, and 1/4 tsp caynne pepper; mix well.

 

**Creamy chili sauce: combine 1 pint each mayonnaise and sour cream, 1/2 cup chili sauce and 1/2 tsp cayenne pepper. Optionally add 1/4 C horseradish.

 

 

 

 

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216. JALAPENO POPPERS

 

 

24 Medium Jalapeno Peppers 1-16 oz Jar Cheese WhizÆ 6 Cups Vegetable Oil, for frying 3 Large Eggs 2 Cups Italian Bread Crumbs

 

Wearing Plastic Gloves, cut the stems off the end of the peppers. With a paring knife, carefully remove the seeds and the white membrane from the inside of the peppers, leaving them whole. Stuff the peppers with the Cheese Whiz. Using a lemon zester, score the sides of the peppers, this will help them hold the breading.

 

Crack the three eggs into a small bowl and beat until thoroughly mixed. Place the Italian Bread Crumbs in a second bowl. Place approximately 4 stuffed peppers into the egg wash, coating them completely. Remove them and immediately place them in the Italian Bread Crumbs and coat them completely. Place the breaded peppers on a plate and refrigerator for approximately 1 hour. Follow these same procedures and put a second coating of breading on the peppers and again refrigerate them for 1 hour.

 

Heat the Vegetable Oil in a deep-fat fryer to 375 degrees, or in a large pot again until the temperature is 375 degrees.

 

Using a slotted spoon, slip 5 to 6 peppers at a time into the hot oil and fry for 2 to 3 minutes, or until golden brown. Remove them from the oil and place them on a paper towel to drawn all the excess oil.

 

Serve immediately.

 

 

 

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