Amy’s Louisiana Kitchen From Union Parish https://youtu.be/h4Ro7chPS1U Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube. RICE CRISPY TREAT EASTER EGGS 3 tablespoons BUTTER 10 ounce package MARSHMALLOWS or 4 cups 6 cups RICE CRISPIES CEREAL Melt butter in a large pan. Add the marshmallows and stir to melt. Add the … Continue reading RICE CRISPY TREAT EASTER EGGS with ADDIE & 💕Amy’s Louisiana Kitchen
Patsy Holdman, BHS 1 cup cocoa2 cups sugar2 cups instant nonfat dry mix2 cups non-dairy coffee creamer1/2 cup instant coffee Mix well. Let it stay in a mixture a few days before using. For 1 cup beverage use 3 tablespoons to 3/4 cup boiling water.
Evelyn Odom, FMS 1 gallon apple cider2 (1 qt 14 oz) cans orange juice1 pint reconstituted lemon juice2 cups sugar2 tsp whole cloves2 sticks cinnamon Wrap cloves and cinnamon in a piece of cheesecloth and drop in preceding mixture. Heat and simmer for at least 20 minutes. Remove spices when seasoned to taste. This is … Continue reading Wassail
Latnie B. Kesee, FMS 2 pint fresh strawberries4 eggs, separated5/8 cup sugar2 cup half & half1 cup milk3/4 cup orange juice1/2 tsp grated orange peelRed food coloring1 cup heavy cream, whipped Puree the strawberries in electric blender at high speed and strain through a fine sieve to remove seeds. Beat the egg yolks and 1/2 … Continue reading Christmas Eve Punch
Ann Dodd, FHS 6 quart popped corn2 sticks oleo1 box light brown sugar1/2 cup Karo1 tsp vanilla1/2 tsp soda1 tsp butter flavoring Bring to a boil 2 sticks oleo, brown sugar and Karo. Boil 5 minutes; take off and add vanilla and butter flavoring and soda. Pour over popped corn. Bake in 250° oven for … Continue reading Caramel Popcorn
Alvorina Ford, Lillie School 6 quarts popped Jolly Time® popcorn1 (1 lb) package marshmallows1/4 cup butter or margarineDesired food coloring Heat marshmallows and butter in top of double boiler or over low heat until melted and smooth. Add desired color and stir until evenly blended. Pour over popcorn and mix until well coated. Form into … Continue reading Popcorn Marshmallow Base
Alvorina Ford, Lillie School 2 quart popped Jolly Time® popcorn2 cup slim pretzel sticks2 cup cheese curis1/2 tsp garlic salt1/4 cup butter or margarine1 Tbsp Worcestershire® sauce1/2 tsp seasoned salt In a shallow baking pan, mix popped corn, pretzel sticks and cheese curls. Melt butter or margarine in small saucepan and stir in seasonings. Pour … Continue reading Jolly Time Party Mix
Helen Matthews, Linville High School 4 quart popcorn2 1/2 cup sugar1 cup light corn syrup1 cup water6 Tbsp oleo Keep popcorn warm. Mix other ingredients in 4 quart saucepan; stir while heating until sugar is dissolved. Cook without stirring to 290°. Pour syrup over corn, stirring to coat all the popcorn. Form immediately into balls.
Myrtis Pylant, DHS; Betty Bryant, DHS; Audrey Simpson, DHS 2 (8 oz) package cream cheese1 small can crushed pineapple, drained1/4 cup bell pepper, chopped fine1/2 tsp onions, chopped fine1 tsp all season salt2 cup pecans, chopped Mix all together except 1 cup pecans. Save to roll ball in. Makes two balls.
Addie Ringo, D.H.S. 2 cups pineapple juice2 cups water2 cups apple cider2 pieces ginger8 whole cloves2 cinnamon sticks1/2 tsp allspice1 tsp pickling spices Put all ingredients in large kettle. Boil several minutes, then simmer constantly. May store in refrigerator and simmer in simmering candle pot.