Fantasy Fudge

• 3 cups sugar
• 2/3 cups evaporated milk (5 1/3 oz)
• 3/4 butter
• 1 7 oz marshmallow cream
• 1 12 oz package chocolate bits
• 1 cup nuts
• 1 teaspoon vanilla

Combine first 4 ingredients. Bring to a boil, cook 5 minutes.

Add chocolate, nuts and vanilla. Pour in greased 9 x 12 pan.

  

Chess Pie

• 1 1/2 Cups Sugar
• 1 Tablespoon All Purpose Flour
• 3 Whole Eggs
• 1/2 Cup Butter
• 1 Teaspoon Vanilla
• 1 Teaspoon Vinegar
• 4 Tablespoons whole Mild
• Pie crust

Mix all ingredients and pour into unbaked pie crust. Bake in 350 degree oven for 40 to 45 minutes.

  

Sausage and Egg Souffle

• 6 Eggs, lightly beaten
• 2 1/4 Cups Whole Milk
• 6 Slices bread torn into bite size pieces
• 1 Teaspoon Salt
• 1 Teaspoon Dry Milk
• 1 lb sausage, brown, crumbled
• 1 cup shredded sharp chedder

Brown sausage, drain. Combine all ingredients, pour into a greased 9 x 13 pan.

Let sit overnight in refrigerator. Bake at 350 for 45 minutes.

  

Eagle Brand Lemon Pie

• 1 Can Eagle Brand Milk
• 1/2 Cup Lemon juice
• 1 Teaspoon Lemon Zest
• 2 Egg yokes, beaten
• 1 Gram Cracker Crust
• 1/4 cups sugar
• 1/4 teaspoon cream of tartar

Mix

Pour into prepared gram cracker crust

For meringue, whip the 2 egg whites until foamy. Add 1/4 sugar and 1/4 teaspoon cream of tartar gradually, and continue to whip until stiff peaks form

Bake 325 deg for 1012 minutes.

  

Monkey Face Cookies

• 3/4 Cup Shorting
• 1 Cup Sugar
• 1 Egg
• 3 Cups Molasses
• 2 1/2 Cup Flour
• 1/4 Teaspoon Salt
• 1 Teaspoon Soda
• 1 Teaspoon Basking Powder
• 1 teaspoon Cinnamon
• 1 Teaspoon Ginger

Mix, make into balls, roll in sugar.

Bake at 350, 10-12 minutes.

  

Broccoli Salad

• 2 to 3 Bunches Broccoli, cut up, use tender pieces
• 4 strips bacon, cooked and crumbled
• 1/2 Medium Red Onion, slice thin
• 1/2 Cup golden raisins

Dressing

• 1 Cup Mayonnaise
• 1/2 Cup Sugar
• 3 Tablespoons Cider Vinegar

Place broccoli, red onion and raisins in a serving dish. Pour on dressing, top with bacon.

  

Potato dumplings

• 8 Potatoes
• 1 lb boiling beef
• 1 Cup wheat flour
• 1 cup white flour
• salt and pepper

Boil beef one hour.

Grate potatoes, add two tablespoons beef broth, add both flours and blend until it can be formed into balls.

Put a small piece of bacon into the center of each ball. Drop balls into boiling broth (ouch) and cook slowly 2 or more hours.

From Alice Erickson   

Five Cup Salad

• 1 Cup Coconut
• 1 Cup Marshmallow
• 1 Can Mandarin Oranges, drained
• 1 Can Crushed Pineapple, drained
• 1 Box Pistachio Pudding, dry mix
• 1 Cup Sour Cream

Mix together, refrigerate.

  

Exotic Chicken Salad

• 2 qts. cubed cooked chicken breast
• 1 Cup Slivered Almonds
• 1/2 Cup Butter
• 2 Cups Sliced Celery
• 12 Pineapple Slices
• 2 Cups Mayonnaise
• 1 Tablespoon Curry Powder
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Lemon Juice

Saute almonds in butter until golden brown, stirring often, drain well.

Mix mayonnaise, curry powder, soy sauce and lemon juice into a dressing.

Combine chicken, celery, half of almonds and dressing. Chill.

Place pineapple slice on lettuce leaf. Top with chicken salad, sprinkle with remaining almonds.

  

Corn Fritters

• 1 20 oz tin creamed corn.
• 4 eggs separated
• 4 Tablespoon Milk
• 2 Teaspoon Salt
• 2 Cups Flour
• 3 Teaspoon Baking Powder

Beat egg yokes, add milk and corn. Add flour, salt and baking powder.

Add stiffly beaten egg whites and fold in. Deep fry.

  

Noodles Romanoff

• 6 oz noodles, cooked
• 1 cup cottage cheese
• 1 cup sour cream
• 1/2 cup N.Y. Sharp Yellow Cheese
• 1/4 cup minced onion
• Garlic
• 2 Tablespoons Worchestire Sauce
• 1 Dash Tobasco
• 1 Teaspoon Salt

Bake 40 minutes at 375.

  

Bob's Beer Batter

• 1 Cup Flour
• 1 Teaspoon Salt
• 1 Teaspoon Baking Powder
• 1 Egg, Beaten
• Beer (enough to make right consistency)

Mix, add beer to desired consistency

  

Pretzel Salad

• 1 Cup Crushed Pretzels
• 3 Tablespoons Sugar
• 1/2 Cup Butter, room temp
• 1 8 oz package Cream Cheese, room temp
• 1 Cup Sugar
• 1 8 oz Container Non dairy Whipped Topping
• 1 3 oz package Strawberry gelatin
• 1.5 Cups Boiling Water
• 1.5 Cups Frozen Stawberries

Mix pretzels with 3 T sugar and soft butter. Pat into a 9 x 12 casserole. Bake at 350 degrees for 10 minutes, cool.

Mix room temperature cream cheese with 1 cups sugar then fold in whipped topping. Gently pat onto the cool crust.

Dissolve strawberry gelatin in boiling water, then add frozen strawberries. when this begins to jell, sppon gently over cheese layer. Before serving cut into squares.

  

Mom's Pea Salad

• 1 Can Peas, drained
• Celery
• Velveeta Cheese, cubed
• Sweet Pickles, sliced
• Salt, to taste
• Mayonnaise
• String Beans, optional

  

Peabody Vanilla Muffins

• 8 Tablespoons Butter
• 2 Cups Sugar
• 2 Eggs
• 1 Tablespoon Vanilla
• 4 Cups Flour
• 4 Tablespoons Baking Powder
• 2 Cups Milk

Melt butter, beat in sugar, eggs. Stir in vanilla, add flour and baking powder. Mix in milk.

Spoon into greased muffin tins, bake at 400 deg for 20 minutes.

  

Oyster Crackers

• 1 lb Crackers
• 3/4 cup oil
• 1 Tablespoon Dill Week
• 2 Teaspoon Garlic Powder
• 1 Package Dry Ranch Dressing or any other flavor.

Preheat oven to 250 degrees.

Pour oyster crackers into a large mixing bowl. Set aside.

Combine the garlic powder, dill weed and oil in a small bowl. Whisk to combine.

Pour seasoned oil over crackers. Toss or stir gently to thoroughly coat crackers.

Salt to taste.

  

Punch

• 2 (750) Champagne
• 3 Liters Wine
• 1 Large Can Pineapple Juice
• 1 Can Frozen Lemonade

Mix

  

Cheese Strata

• 8 Slices White Bread
• 4 Slices Cheese
• 4 Eggs, Beaten
• 1.5 Cups Milk
• 1.5 Teaspoon Salt
• 1/4 Teaspoon Mustard

Arrange 4 slices of day old white bread in bottom of an 8 inch square pan. Cover each slice with cheese, cover with four more slices of bread.

Combine beaten eggs, milk, salt, mustard and a sash of pepper. Pour over sandwiches.

Let stand 1 hour.

Bake at 325 for 45 minutes.

Let stand a few minutes before cutting and serving.

I like to spread the bottom slice of bread withe either mayonnaise or mustard to give it a little more zing.

Put dob of jelly on top for color.