Juel L. Downs 1/2 medium cabbage, grated1 small can crushed pineapple2 carrots, grated1 cup applesauce1/2 cup raisins, soaked in hot water for about 20 minutes1/4 cup chopped pecans1/3 cup salad dressing Mix and let set for at least one hour. If stored in refrigerator, this salad will keep for several days.
Doris Robinson 1 pint Karo® syrup4 cups sugar1/4 lb buttercoloringflavoring Bring to soft boil. After bringing the contents to a soft boil pour over popcorn and roll into balls. ********** To capitalize on our natural resources as a substitute for expensive man-made attractions motivated the origin of Corney Creek Festival.
Agnes Elliott 3 quart salted popped popcorn2 1/2 cup sugar1 cup butter or margarine2/3 cup light corn syrup Place sugar, butter and corn syrup in a 3 quart saucepan; heat over medium heat until sugar is dissolved, stirring constantly. Boil until mixture turns light caramel color (hard-crack stage, 290° on candy thermometer). Pour over popcorn … Continue reading Popcorn Crunch
Louise JohnsonFormer State Representative 2 slices sandwich-style2 eggs3 tsp. margarinesalt and pepper to taste Melt margarine in a heavy skillet. Lightly brown bread slices on both sides in melted margarine after making a 1 1/4 inch hole in middle of bread. After slices brown, break eggs and drop into the holes of each piece of … Continue reading One-Eyed Toast
Violet Lann This is a real old recipe. It is good and tastes like meat when you don't have any meat to cook. 2 Tbsp meat drippings2 Tbsp butter or margarine3 cups cold leftover corn bread and biscuitssalt and pepper to taste1 tsp sage 1 chopped onion2 eggssweet milk Heat meat drippings and butter in … Continue reading Cush
Unia Telford 1 cup Bisquick®1 can beer Dip onion rings into batter and fry in deep hot cooking oil until brown and tender.
Bill Davis Place about 10 cups of peanuts in a 9 x 13 inch baking dish. Sprinkle water over peanuts and stir around. Put in oven and bake at 300° until done to your taste.
Jo HeardDubach, LA 1 cup salad dressing1/3 cup creamy French dressing1/4 cup sweet pickle relish1 Tbsp sugar1 tsp minced onion1 tsp salt Mix well with a fork. Serve on buns. Serve as follows: bun, sauce, meat, lettuce, cheese, the center bun slice, sauce, pickle tomatoes, meat, cheese and sauce.
Loraine Walsworth 8 oz cream cheese3/4 cup chopped pecans1/4 cup bell pepper, chopped1/4 cup chopped onion3 Tbsp pimento1 Tbsp catsup3 hard-boiled eggs, chopped3/4 tsp saltdash of cayenne pepper Mix all ingredients and spread on buttered toast.
Glenola Caldwell 1 (8 oz) jar Tang1 (8 oz) package lemon tea mix1 (8 oz) package powdered sugar1/2 cup regular sugar1 Tbsp cinnamon Mix together in a large bowl. Store in sealed container. Use 1 teaspoon to 1 cup boiling water or to taste.