24 tomatoes
4 red peppers
4 green peppers
1/4 bunch celery
4 onions
2 1/2 cup vinegar
4 cups sugar
2 Tab. salt
Peel and chop the tomatoes and chop the other vegetables.
Cook for several hours till they thicken.20 minutes before putting in the jars add
2 teaspoon cinnamon
1tsp. clove
I now add a hot pepper to the mix just for heat. It is optional.
¾ cup powdered sugar
¼ cup white Karo syrup
¼ tsp. salt
¼ cup peanut butter
1 pkg. (11 ½ oz.) milk chocolate chips
Mix powdered sugar, Karo and salt well with mixer. Stir in peanut butter and mix. Knead until well blended. Shape in balls and place on wax paper. Melt chocolate chips. Dip peanut butter balls in melted chocolate and put back on wax paper until they set up.
Heat:
½ cup Crisco shortening
1 stick oleo
1 cup water
Add:
2 cups flour
2 cups sugar
¼ tsp. salt
3 Tbsp. cocoa
2 eggs, well beaten
½ tsp. baking soda dissolved in ½ cup buttermilk
1 tsp. vanilla
Mix all ingredients well. Pour into greased and floured 9 x 13 pan. Bake at 350 degrees.
Icing:
1 box powdered sugar
2 Tbsp. cocoa
1 stick melted oleo
2 Tbsp. milk
1 cup chopped pecans
Mix all ingredients well. Pour over hot cake.
2 cups sugar
2 cups flour
1 tsp. Salt
1 cup butter
3 tbsp. Cocoa
1 cup Coca Cola
½ cup buttermilk
1 tsp. Vanilla
1 tsp. Baking soda (put in buttermilk)
1 ½ cups miniature marshmallows
2 eggs
Mix flour, sugar and salt in mixing bowl. In saucepan, combine butter, cocoa and Coca Cola. Bring to a boil. Add marshmallows and pour over dry ingredients. Add buttermilk, eggs and vanilla. Pour into prepared 9 x 13 pan. Bake at 350 degrees for 45 to 50 minutes.
Icing:
Mix and bring to a boil:
½ cup butter
3 tbsp. Cocoa
6 tbsp. Coca Cola
Add 1 box powdered sugar, 1 tsp. Vanilla and 1 cup chopped pecans. Mix and pour over cake while hot.
2 lbs. Carrots
Boiling water
1 large onion
1 large green pepper
1 cup sugar
1 can (10 ¾ oz.) condensed tomato soup
¾ cup cider vinegar
½ cup vegetable oil
1 tsp. Worchestershire sauce
1 tsp. Prepared mustard
Salt and pepper to taste
Peel and slice carrots into ¼ inch thick slices. Place in saucepan; add boiling water to cover and cook for 15 minutes, until crisp tender. Drain and cool. Slice and separate onion into rings; seed green pepper and cut into strips. Combine carrots, onion and green pepper into large bowl. In a saucepan, combine sugar, tomato soup, vinegar, oil, Worchestershire sauce and mustard. Heat to boiling, stirring, until sugar dissolves. Remove from heat and pour over vegetables; mix well. Cover and
2 Cans of Mexican Corn – Drained
1 Cup of Sour Cream
1 Cup Mayo (preferably Dukes)
½ tsp cayenne pepper
½ tsp cumin
2 Cups shredded cheese
1 bunch of green onions (w/ tops)
1 can of rotel – Drained
Mix in large container and refridgerate
Notes :
Best Cheeses ; Sharp / Mild Cheddar, Colby Jack, Cheddar Jack.
1 gallon dill pickles
5 lbs. Sugar
1 small bottle Tabasco sauce
6 cloves garlic, minced
Drain pickles and slice ¼ inch thick. Layer back into gallon jar with sugar, Tabasco sauce and garlic. Put in refrigerator and turn jar over everyday (upright, then upside down, etc.) for 1 week.
I don’t like things quite so hot, so I just sprinkle about 12 drops of the Tabasco sauce between each layer.
1 ½ cups chopped nuts
1 ½ cups butter, softened
8 oz. Cream cheese, softened
3 cups sugar
6 eggs
3 cups sifted cake flour
dash of salt
1 ½ tsp. vanilla
Sprinkle ½ cup pecans in greased and floured tube pan. Cream butter and cream cheese; gradually add sugar, beating until light and fluffy. Add one egg at a time, beating well after each addition. Add flour and salt. Stir until combined. Stir in vanilla and remaining pecans. Bake at 325 degrees for 1 ½ hours. Top with a powdered sugar glaze, if desired.
Mother gave me this one.
3 Tbsp. meat drippings
3 Tbsp. flour
2 cups milk
Salt & pepper to taste
Put flour into hot meat drippings, add salt and pepper, mix well and brown to suit your taste. Add milk slowly, stirring constantly. Bring to a boil and cook until it reaches the desired thickness.
1 jar marshmallow cream*
1 ½ cups sugar
2/3 cup evaporated milk
¼ cup butter
¼ tsp. salt
11 ½ oz. Pkg. (2 cups) Nestle milk chocolate morsels
6 0z. pkg. (1 cup) Nestle semi-sweet chocolate morsels
1 cup chopped pecans**
1 tsp. vanilla extract
In large saucepan, combine the marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil over moderate heat, stirring constantly. Boil for 5 minutes, stirring constantly. Remove from heat. Add all chocolate morsels and stir until they melt and mixture is well-blended. Stir in nuts and vanilla. Pour into aluminum foil-lined 8” square pan. Chill in refrigerator until firm (about 2 hours). Makes 2 ½ lbs. Fudge.
* 7 ½ oz. To 13 oz. Jar
** If a 13 oz. Jar of marshmallow cream is used, pecans may be increased to 2 cups
This is a recipe from a Nestle flyer from the mid 1980’s.
