Peanut Butter Cornflake Things

1 C sugar
1 1/2 C peanut butter
1 C corn syrup
6 C corn flakes

Heat sugar & corn syrup til sugar dissolves. Remove from heat. Add peanut butter. Stir. Add flakes. Stir. Form into balls & put on waxed paper to cool.

Do not double

French Chocolate Pie

(from Pam Wilhoit)

1/2c oleo
3/4c sugar
2 sq. unsweetened chocolate (melted)
2 eggs
Cool Whip
9" pie shell

Cream oleo with sugar. Stir in cooled chocolate. Add eggs, one at a time, beating 5 minutes after each at high speed. Fold in 2c thawed Cool Whip. Pour into a cooled, baked, 9" pie shell. Chill until firm, about 2 hours.

Breakfast Casserole

6 eggs

2 cups milk
1 t salt

1 t dry mustard
1 pound sausage

6 slices cubed bread
1 cup grated cheddar cheese

Cook sausage until done. Drain and set aside. Beat eggs, add milk, salt and mustard. In a greased baking dish, layer the bread, sausage, and cheese. Pour egg mixture over these ingredients. Refrigerate overnight. Bake at 359 for 45 minutes.


Good reheated.

Turkey Dressing from Gwen Gillis

1 ¾ c ups chopped onion

5 t dried parsley
2 ¾ cups chopped celery

1 cup celery tops
2 ½ cups chopped scallions

1 ½ t sage
salt and pepper

4 loaves French bread
20 pound turkey broth from giblets

Crush bread into fine crumbs. Mix with seasonings. Salt and pepper turkey cavity lightly and fill with stuffing. Bake remaining stuffing in separate dish. Bake turkey in covered roasting pan at 325 for 15 minutes per pound. Simmer neck and giblets in 3 quarts of water until tender. Use ½ to moisten stuffing and remaining for gravy.

Chocolate Cocoa Cake (Bunny cake)

1 3/4 c sugar
1 1/3 sticks oleo
2 eggs
1 t vanilla
2 1/2 c cake flour
1 1/2 t baking soda
1 t salt
1 c buttermilk
1/2 cocoa
1/2 c water

Preheat oven to 350. Mix sugar into softened oleo. Add eggs and vanilla. Sift together flour, soda and salt. Alternate adding flour mixture and buttermilk into sugar and oleo and beat well. Combine coca and boiling water. Add this to other ingredients. Bake for 35 minutes.


ICING

1/2 c sugar
1/4 c light corn syrup
2 T water
2 egg whites
1 t vanilla

Heat sugar, syrup and water to 242 degrees or until it forms a soft ball in cold water. Pour into beaten egg whites. Add vanilla. Beat until creamy. Spread on cool cake.

Coca Cola Cake

Sift together 2c sugar & 2c flour in bowl. Set aside. In large sauce pan, melt 1c oleo, 3T cocoa and 1c coca cola. Bring to boil and boil 1 minute. Pour into dry ingredients. Add 1/2c buttermilk and 1t soda mixed in buttermilk. Break in 2 eggs, add 1T vanilla. Stir until smooth. Add 1 1/2c small marshmallows. Stir and pour into greased 13 X 9 pan. Bake at 350 for about 45 minutes.

ICING

Melt in sauce pan, 1/2c oleo, 3T cocoa and 6T coca cola. Bring to boil, Add 1 box 4X sugar, 1t vanilla and 1c nuts. Spread on warm cake.

Broiled Shrimp

2# shrimp
1/2 c oleo
3T lemon juice
2 T worchestershire
1T cajun seasonings
1/4t red pepper
1/2t salt

Simmer all but shrimp 10 minutes. Pour over shrimp on baking sheet. Put on lowest rack. Broil 20 minutes turning every 5 minutes. Can be served over rice.

Candied Jalapenos

1 Gallon jar or 1 gallon can of pickled jalapenos

5 lbs of granulated sugar

Drain jalapenos very well. If jarred jalapenos, return jalapenos to jar after draining, layering with the 5 lbs of sugar. You will have to really pack it all in. Tightly place lid on jar. Keep at room temperature for two weeks, turning jar daily.

If canned jalapenos, place well drained jalapenos and sugar in large container that can be tightly sealed.

After 2 weeks place jalapenos in individual ½ pint or pint size jars. Will keep in jars at room temperature for up to a year!

Delicious served over cream cheese with crackers!

Bleu Cheese Dip

8 ounces bleu cheese, crumbled

2 cloves garlic, chopped

1/3 cup olive oil

1 tablespoon lemon juice

1/2 cup chopped red onion

1/2 cup chopped parsley (fresh)

pepper to taste

Combine all ingredients in a bowl and mix well. Chill, covered, until ready to serve. Serve with crackers (I prefer Carr's) and apple slices. Best to make a day ahead.

Reportedly keeps well; I never have much left to know that for sure! Is also yummy on a grilled hamburger or steak or a baked potato.

Update

I got about half-way through with the recipe entry and Blogger started asking for word verification. I'll wait and work on it some more later.

Bon appetite!

Nuts and Bolts

Melt 2 lbs margarine in large pot.
Stir in 6 T worshestershire sauce
6 T hot chili powder
4 t garlic powder
2 t onion powder
4 dashes Tabasco
(all of these are heaping measures)

Divide into 2 or 3 roasting pans
1 large box Cheerios
2 boxes Rice Chex
1 bag stick pretzels
1 1/2 lbs pecans

Pour margarine mix over cereals and mix to soak up all margarine.

Put this in a 175-200 degree oven. Bake for 24-30 hours, stirring 4-6 times. When nuts are crunchy again, mix is ready.

Mac and Cheese

1 pkg. elbow macaroni
1/4 c oleo
6 T flour
1 t salt
2 cups milk
2 cups grated cheddar cheese

Cook macaroni as directed. Melt oleo, stir in flour, sald and milk. Microwave on high 5 1/2 - 6 minutes, stirring every minute. Stir in cheese until completely melted. Mix sauce and mac together. Put into oven safe dish. Bake at 250 for 45 minutes.

Mushroom Covered Chicken from Pam Wilhoit

1 pkg. breasts
1 can cream of mushroom soup
Bisquick
Paprika
1 stick oleo
sliced mushrooms
salt and pepper

Heat oven to 450, melt oleo in baking dish. Dip chicken in Bisquick. Place skin side down in pan. Bake for 30 minutes or until golden brown. Mix soup, salt, pepper, paprika and mushrooms. Turn chicken skin side up and pour soup mix over top. Bake 15 minutes more.

Easy Chicken Pot Pie

1 2/3 cups frozen mixed vegetables (thawed)
1 cup cut-up cooked chicken
1 can cream of chicken soup
1 cup Bisquick
½ cup milk
1 egg

Heat oven to 400. Mix vegetable, chicken and soup in ungreased 9” pie pan. Stir remaining ingredients with fork until blended. Pour into pie pan. Bake 30 minutes or until golden brown.

Make-It-Easy Chicken Dinner

1 Reynolds Oven Bag, large
1 envelope onion soup mix
3 carrots, sliced
1 green pepper, cubed
6 chicken pieces (skin removed)
2 T flour
1 cup water 2 red potatoes, wedged
salt and pepper

Preheat oven to 350. Shake flour in bag; place in 13X9X2 baking pan. Add onion soup mix and water to bag. Squeeze oven bag to blend in flour. Add carrots, potatoes and green pepper to bag. Turn oven bag to coat ingredients with sauce. Sprinkle chicken with seasonings; add to bag. Arrange chicken pieces and vegetables in an even layer in bag. Close bag and cut six slits in top. Bake 55 – 60 minutes or until chicken is tender.

Crumb Chicken from Susan Kleppin Miller

8 boneless chicken breasts
2 cups Ritz cracker crumbs
½ cup Parmesan cheese
Sprinkle of garlic powder
2 t salt
1/8 t pepper
½ cup oleo

Mix all ingredients together except the oleo. Dip the chicken into the oleo and then roll it in the mixture, thoroughly coating it. Place in pan and cook at 350 for 1 hour.

Snappy Chicken Wings

24 Chicken wings
2/3 cup cayenne pepper sauce
1/3 oleo, melted
1 ½ t cayenne pepper
Blue Cheese dressing

Preheat oven to 425. Cut tips off wings. In bowl, combine cayenne pepper sauce, oleo and pepper. Stir in wings until coated. In roasting pan lined with foil, arrange wings. Bake one hour or until wings are crisp. Serve with Blue cheese dressing.

Chicken Wing Cooking Instructions

Preheat oven to 375. Place no more than 24 wings on a foil-lined baking pan. Bake uncovered for 50 – 60 minutes.

Chicken Spaghetti

Boil 2 large chickens plus 1 pkg chicken breasts in water seasoned with 1 cup onion and 2 cups celery. Save broth. Debone and cut chicken into bite-size pieces.

Saute 3 large chopped green peppers, 3 large chopped onions and 2 sticks oleo. Cook 1 ½ pounds thin spaghetti in 3 ½ quarts of reserved broth. DO NOT DRAIN. Add 3 pounds Velvetta cheese and stir until melted. Add 2 cans Rotel – do not drain. Add 3 T Worchestershire, 1 large and 1 small can mushrooms and 2 cans peas.

Add onions and green pepper mixture, chicken, salt and pepper to tast and mix well.

Chicken Casserole

1 can French green beans (drained)
2c cut up cooked chicken
1 box Uncle Ben's long grain & wild rice-cooked
2 cans cream of celery soup
1 small jar pimiento
1/2c mayonnaise
small can water chestnuts-sliced

Mix all together. Bake at 350 for 50 min. or until browned on top.