| MY FAVORITE COUNTRY RECIPES |
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| Great Aunt Hazel's Season Salt 1 box iodized salt (1 pound 10 ounce) 4 small bottles of each: (1-1/2 to 2 ounces) Garlic salt, Celery salt, Onion Salt, Savory salt (Schilling brand) 1 large tin Black Pepper 1 large tin of MSG (Accent-1 pound) Mix throughly and pour into shaker-type bottles. |
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| PEGGY'S CHOCOLATE PEPPERMINT CREAM COOKIES COOKIES 3 cups all-purpose flour, sifted 1-1/4 teaspoon baking powder 1 teaspoon salt 1-1/2 cup brown sugar, packed 3/4 cup butter 2 tablespoons water 1 (12 oz.) package chocolate chips 2 eggs Preheat oven to 350 degrees. Mix flour, baking powder & salt, set aside. In sauce pan, stir together brown sugar, butter and water. Heat until melted. Add chocolate chips and stir in. Cool slightly. Beat in eggs. Stir in flour mixture. Drop on greased cookie sheet. Bake 8 to 10 minutes. FILLING 3 cups powdered sugar, divided 1/3 cup soft butter 1/8 teaspoon peppermint extract dash of salt 1/4 cup evaporated milk (green food coloring optional) Beat 1 cup powdered sugar, butter and peppermint extract. Add salt. Alternately beat in 2 more cups of powdered sugar and the evaporated milk (and food coloring to create a green filling) TO ASSEMBLE Spread filling between 2 cookies. |
| PEGGY'S CHOCOLATE COVERED CHERRIES 1 can sweetened condensed milk 1 stick of margarine, softened 2 pounds powdered sugar, sifted 1 tablespoon vanilla 1 quart unchopped nuts 2 jars maraschino cherries 1 (12 ounce) semi-sweet chocolate chips 1 package white almond bark (or 1 block of parafin) Chop nuts and set aside. Mix milk, margarine, sugar and vanilla together. Fold in nuts. Chill if too soft to handle. Roll into a long log about 1-inch in diameter. Cut into 1 inch pieces. Cut cherries in half. With palm of hand, mash nut mixture flat; place cherry in center and roll into a ball. Stick toothpick in center and set aside on cookie sheets. Melt chocolate chips and almond bark in double boiler. Dip nut covered cherries in and let harden on cookie sheets. Re move toothpick and fill hole with chocolate mixture. |
| GERMAN CHOCOLATE PIE 1/2 bar sweet cooking chocolate 1/2 cup butter 3/4 cup sugar pinch of salt 1/2 cup light Karo 2-3 eggs 1/2 cups milk 1-1/2 tablespoon cornstartch 1 teaspoon vanilla 1/2 cup chopped nuts 1/4 cup flaked coconut 1 unbaked pie shell Melt chocolate in top of double boiler. Add butter, sugar, salt and Karo. Stir until dissolved. Cool completely. Beat eggs. Add milk and cornstarch. Mix well. Add cooled chocolate mixture. Stir in vanilla, nuts and coconut. Pour into pie shell. Bake at 375 degrees for 30 to 45 minutes. |
| PEGGY'S FANTASY FUDGE 3 cups sugar 1 (7oz) jar marshmallow creme 3/4 cup butter 2/3 cup evaporated milk 1 cup chopped nuts 1 (12 oz) pgk. semi-sweet chocolate chips 1 teaspoon vanilla Combine sugar, butter and milk in saucepan, bring to full rolling boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches234 degrees. Do Not Scortch! Remove from heat, stir in chocolate chips until melted. Add marshmallow creme, nuts and vanilla. Beat until well blended. Pour into a greased 13X9" pan. Cool to room temperature and cut into squares |
| JO SAMPSON'S FILLED DATE COOKIES (Peggy's great-aunt's recipe) 1 cup sugar 1 teaspoon vanilla 1 cup brown sugar 4 cups flour 1 cup shortening 1 teaspoon baking powder 3 eggs, beaten 1 teaspoon soda 1/4 teaspoon mapleline 1/2 teaspoon salt Mix all together and roll out 1/4 inch thick. Spread with the following mixture: 1 cup chopped dates 1/2 cup sugar 1/2 cup water grated rind and juice of 1 orange and 1 lemon Mix togetner and boil until thick. Roll up like a jelly roll. Wrap in cloth or waxed paper and place in ice box overnight or for several hours. Slice 1/2 inch thick and bake at 350 to 375 degrees **Add nuts if desired. and rolling out on a pastry cloth is recommended. |
| Bessie's Cranberry Salad (In Loving Memory of Kelly Burris Holland Sumpkin) (my grandmother's recipe but loved by our darling daughter Kelly) 1 can jelled cranberry sauce (do not use whole cranberries) 1 package of cherry or strawberry Jello chopped nuts 1 apple cored 1 seedless orange whole 1 packacge of Knox gelatin 1/3 cup water In food processor, chop apple and orage into very small pieces and set aside. Prepare Jello per box instructions. Add gelatin and water and mix well. Add cranberry sauce and mix well. Add apples oranges and nuts and stir well. Chill well to be served with turkey or peanut butter sandwiches. |
| JOYCE'S CARROT CAKE (can be halfed for a coffeecake or to bake as a loaf) 1 1/2 cup vegetable oil 2 cups sugar 4 eggs 2 cups flour 2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 teaspoons cinnamon 2 cups grated carrots 1 small can crushed pineapple 1/2 cup chopped nuts 1 teaspoon vanilla Blend oil & sugar; add eggs. Beat well. Sift dry ingredients together and slowly add into mixture as you beat. Mix well. Spoon in carrots, pineapple, nuts & vanilla. Stir well. Bake in 350 degree oven for 35 to 40 minutes Frost as desired. |
| JB'S TACO SALAD 1 pound hamburger meat 1 package onion soup mix 2 Tables spoons water 1 cup grated cheddar cheese Salad vegetables (tomatoes, lettuce, onion, bell peppers, black olives, mushrooms, shredded carrots) to make a large bowl of salad Brown hamburger meat and drain. Add onion soup mix and water and simmer to reduce water. Prepare all salad ingredients and toss into a large bowl. Sprink grated cheddar cheese over the top of salad. Pour hot meat over entire salad and serve immediately. |
| Lizz's College Cheese Dip 1 can of drained tomatoes with chilis 1 can of cheddar cheese soup 1 teaspoon dry mustard 1 teaspoon worcestershire sauce 1/4 to 1/2 teaspoon ceyanne pepper 1 squirt of liquid hot sauce Heat soup on low in medium pan. Mash tomatoes and add to soup. Add remaining ingredients. Heat thoroughly and serve with chips. |
| PINEAPPLE CHEESE BALL 2 8-ounce packages of cream cheese 1 20-ounce can crushed pineapple, well drained 1 cup of chopped pecans 1/2 cup chopped green pepper 1 tablespoon onion flakes 1 teaspoon season salt Soften cream cheese. Blend cream cheese, pineapple, 3/4 of the pecans, green peppers, onion flakes and salt. Form 2 small balls and roll in remaining pecans. Serve with Wheat Thins of Triscuits. |