Hot Deviled Potatoes

Avistine Kendrix, FHS Package instant mashed potatoes (enough for 4 servings)1/2 cup dairy sour cream2 tsp prepared mustard1/2 tsp sugar2 Tbsp chopped green onion Prepare potatoes according to package directions. Heat sour cream (do not boil). Add mustard, 1/2 teaspoon salt and sugar; stir to blend. Mix into hot potatoes with onion . Immediately turn … Continue reading Hot Deviled Potatoes

Pecan Roll

Avistine Kendrix, F.H.S. 1 (12 oz) package penuche fudge mix1/2 lb caramels (about 28)1/4 cup milk1 1/2 cup chopped pecans Prepare fudge mix according to package directions; cool. Roll into four rolls about 1 inch in diameter. Melt caramels with milk; spread rolls with caramel mixture; roll in pecans. Chill. Cut chilled rolls in 1/2 … Continue reading Pecan Roll

Raisin Pie

Avistine Kendrix, F.H.S. 3 beaten eggs1 cup sugar1/2 tsp ground cinnamon1/2 tsp ground nutmeg1/4 tsp salt2 1/2 Tbsp lemon juice2 Tbsp butter or margarine, melted1 cup raisins1/3 cup broken walnuts1 (8 inch) unbaked pastry shell Combine eggs, sugar, spices, salt, lemon juice, and butter. Stir in raisins and nuts. Pour into pastry shell. Bake in … Continue reading Raisin Pie

Shrimp Curry

Avistine Kendrix, F.H.S. 6 Tbsp butter1/2 cup chopped onion1/2 cup chopped green pepper1 cloves garlic, minced2 cup dairy sour cream2 to 3 tsp curry powder2 tsp lemon juice3/4 tsp salt1/2 tsp ground gingerDash of chili powder3 cup cleaned, cooked or canned shrimpHot cooked rice In saucepan, melt butter; add onion, green pepper, and garlic. Cook … Continue reading Shrimp Curry