1 cup persimmon pulp 1 cup nuts, chopped 1 cup raisins, cut up 1 cup sugar ½ cup butter 1 teaspoon soda dissolved in persimmon pulp 2 cups flour ½ teaspoon cinnamon ½ teaspoon cloves ½ teaspoon nutmeg 1 egg Cream shortening and sugar. Add nuts and raisins to flour. Bean egg and add to pulp. Add to dry ingredients. Drop on greased baking sheet. Bake in moderate oven 350.Read More →
8 slices day-old white bread 4 cups chopped cooked chicken 1 jar (4 ½ ounces) sliced mushrooms, drained 1 can (8 ounces) sliced water chestnuts, drained 4 eggs 2 cups milk ½ cup mayonnaise ½ teaspoon salt 6 to 8 slices (6 ounces) process American cheese 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1 jar (2 ounces) chopped pimientos, drained. 2 tablespoons butter or margarine, melted Remove the crusts from bread and set aside. Arrange bread slices in greased 13x9x2 baking dish. Top with chicken; cover with the mushrooms and water chestnuts. In a bowl, beat eggs; blend in milk, mayonnaise andRead More →
2/3 cup sugar 2/3 cup light corn syrup 1 ½ cups chunky peanut butter 3 cups Post Toasties corn flakes 4 squares baker’s semi sweet chocolate Combine sugar and corn syrup in saucepan and bring to a boil. Remove from heat; stir in peanut butter. Pour over cereal in a bowl and mix well. Spread in greased 9-inch square pan. Melt chocolate in saucepan over very low heat, stirring constantly. Spread over cereal mixture in pan. Let stand until chocolate is firm. Cut into 2×1-inch bars. Makes 32 candies.Read More →
4 cups flour 1 ¾ cups shortening 1 Tblsp. Sugar 2 teasp. Salt 1 Tblsp. Vinegar (or 2-3 tablespoons lemon juice) 1 egg (beaten) ½ cup water Cut shortening into flour and salt. In another bowl, beat remaining ingredients. Combine 2 mixtures, stir well. Form dough into a ball, chill at least 15 minutes before rolling. Dough may be let in fridge up to 3 days, or frozen. Makes two 9” double crust pies and one 9” shell.Read More →
12 eggs 4 cups cider vinegar 1 ½ cups water 1 tsp. dry mustard 1 tsp. salt Cover eggs with cold water and bring to a rapid boil. Cover and let stand 15 minutes. Drain and cover with cold water. Remove shells. Put remaining ingredients in a pan, bring to a boil and simmer for 10 minutes. Put eggs in a sterilized crock or jar and pour hot liquid over them. Seal with a lid.Read More →
¼ cup chopped onion 1 tablespoon butter or margarine 1 tablespoon all-purpose flour 1 cup diced peeled potato (1 medium) 1 cup water 1 chicken bouillon cube 1 cup fresh or frozen corn 1 to 2 teaspoons finely chopped jalapeno or green chilies 2 cups milk ¼ teaspoon garlic salt ⅛ teaspoon pepper dash paprika In a medium saucepan, sauté onion in the butter until tender. Stir in flour. Add the potato, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until potato is tender. Add corn, jalapeno, milk and seasonings. Cover and simmer for 15 minutes.Read More →
½ cup butter or margarine, softened ¼ cup sugar 1 teaspoon vanilla extract 1 cup cake flour ½ cup finely chopped pecans In a mixing bowl, cream butter and sugar; stir in vanilla. Add flour; mix on low until well blended. Stir in pecans; mix well. Chill for 30 minutes. Roll into 1-in balls; place on a greased baking sheet. Bake at 350 for 15-18 minutes or until bottom edges are golden brown. Cool on wire rack. Makes about 1 ½ dozenRead More →
¾ teaspoon garlic powder 1 teaspoon salt ½ teaspoon pepper 3 ½ to 4 ½ pounds pork spareribs (2 racks) Sauce: 1 can (10 ¾ ounces) condensed tomato soup, undiluted 1 small onion, chopped 1 cup water ½ cup light corn syrup ½ cup ketchup ¼ cup cider vinegar 2 tablespoons Worcestershire sauce 2 teaspoons chili powder 1 teaspoon hot pepper sauce ½ teaspoon ground cinnamon Combine garlic powder, salt and pepper; rub onto both sides of ribs. Place in a single layer in a 15x0x1 baking pan. Bake at 325 for 30-35 minutes; drain off fat. Combine sauce ingredients; our over ribs. Bake 50-60Read More →
¼ cup flour 1 ½ cups barbecue sauce ½ cup chopped onion ¼ cup Worcestershire sauce 2 teaspoons prepared mustard ¼ teaspoon pepper ¼ teaspoon garlic powder 3 pounds pork spareribs, fat trimmed Preheat oven to 325F. Shake flour in large size (14”x20”) Reynolds oven cooking bag; place in 13x9x2-inch baking pan. Roll down top of bag. Add barbecue sauce, onion, Worcestershire sauce, mustard, pepper and garlic powder. Squeeze bag gently to blend ingredients. Cut ribs in serving-size pieces; place in bag. Turn bag gently to coat ribs with sauce. Arrange ribs in an even layer. Unroll and close bag with nylon tie; make 6Read More →
¼ cup vegetable oil 2 tablespoons vinegar 2 tablespoons sugar 1 tablespoon water ½ cup sour cream Salt to taste 1 large cucumber, sliced 1 medium red onion, sliced In a bowl, combine oil, vinegar, sugar, water, sour cream and salt. Add cucumber and onion; toss to coat. Refrigerate several hours or overnight.Read More →