Ann Dodd, FHS 4 cups white sugar1/2 cup evaporated milk1/2 cup water1 (12 oz) jar Peter Pan peanut butter (smooth or crunchy) Cook all of the preceding on a medium fire for 10 minutes. Take off and add 2 tablespoons butter or oleo and 1 teaspoon vanilla.
Ann Dodd, FHS 1 box butter cake mix or 1 box yellow cake mix2 cup sugar2 Tbsp Karo1/2 cup milk1 package fresh frozen coconut1 stick oleo1 tsp vanilla Bake according to directions on box of cake mix. Bake in layers or in sheet pan. While hot ice with hot icing. Combine sugar, Karo®, and milk; … Continue reading Fresh Coconut Cake
Ann Dodd, FHS Cake 1/2 cup shortening1/2 cup butter or oleo2 cup sugar5 eggs, separated2 cup flour1 tsp soda1/4 tsp salt1 cup buttermilk1 tsp vanilla2/3 cup flaked coconutPinch of cream of tartar Cream shortening, oleo and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each. Add dry ingredients … Continue reading Creamy Coconut Cake
Ann Dodd, FHS 2 small loaves French bread, sliced open2 cup Mozzarella cheese (8 oz), grated1/2 cup mayonnaise6 green onions, chopped1/2 tsp garlic powder1/2 cup margarine (room temperature) Blend together mayonnaise and margarine until smooth. Add garlic powder and mix well. Add remainder of ingredients, stirring by hand until well mixed. Spread on French bread … Continue reading Pizza Bread
Ann Dodd, FHS 1 loaf French bread1/2 cup mayonnaise4 oz ripe olives1 (8 oz) package Mozzarella cheese1 bunch green onions1/2 tsp garlic salt2 Tbsp melted oleo1 small jar mushrooms1/2 lb sausage, browned Slice French bread. Combine all ingredients. Spread on bread and bake in 400° or 500° oven for 10 minutes.
Ann Dodd, FHS 1 fryer6 Tbsp flour6 Tbsp fat1 bunch celery4 large onions6 stalks parsley or 1 cup dehydrated parsley flakes2 bunches green onions1 bell pepper1 pint okra (optional)4 pods garlic or 1 tsp dehydrated garlic1 small Worcestershire® sauce1 No. 2 can tomatoes1 can tomato paste1 Tbsp hot sauce1 basil leafSalt and pepper to taste4 … Continue reading Shrimp Gumbo
Ann Dodd, FHS 1 Tbsp oleo1 lb ground beef1 onion, chopped1/4 cup chopped celery1/4 cup chopped green pepper1/2 clove garlic1 Tbsp chili powder1/4 tsp sugar1 (No. 303) can tomatoes1 (16 oz) can yellow whole kernel corn6 small potatoes, peeled and cut 3 cup water1 (32 oz) can Ranch Style® beansSalt and pepper to taste Melt … Continue reading Cowboy Stew
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
Ann Dodd, F.H.S. 4 qt popped corn1 1/3 cup pecans2/3 cup almonds or 2 cups walnuts (optional)1 1/3 cup sugar2 sticks oleo1 tsp vanilla1/2 cup white Karo® Bring sugar, oleo, Karo, and vanilla to a boil. Cook 10 to 15 minutes, or until caramel color. Mix popcorn and nuts on cookie sheet and pour syrup … Continue reading Karo Krazy Crunch
Ann Dodd, F.H.S. 2 cup sugar1/4 tsp vinegar1/2 cup white Karo®1/2 cup water2 egg whites1 cup nuts, chopped1 tsp vanilla Boil first 4 ingredients until mixture spins a thread. Pour slowly over beaten egg whites. Beat until creamy. Add nuts and vanilla. Drop by teaspoon onto wax paper. Add a pecan half to top of … Continue reading White Divinity