Barbara Jones, SHS 2 boxes confectioners sugar, sifted1 stick softened margarine1 can Eagle Brand® milk1 tsp vanilla1 cup coconut4 cup chopped pecans Melt in top of double boiler over low heat, one (8 ounce) box of semi-sweet chocolate squares and one block of paraffin. Put a little powdered sugar on hands and form balls the … Continue reading Martha Washington Creams
Barbara Jones, SHS 1 box German chocolate cake mix14 oz caramels1 cup evaporated milk3/4 cup melted butter1 cup chopped nuts1 cup chocolate chips Cook caramels with 1/2 cup evaporated milk until melted. Mix cake mix, butter, 1/2 cup evaporated milk and nuts together. Stir by hand. Press 1/2 batter in 13x9 inch pan by hand. … Continue reading Caramel Brownies
Barbara Jones, SHS 1 yellow cake mix (Duncan Hines®)1 vanilla instant pudding (large)2 eggs2 cup sweet milk Bake 35 to 40 minutes at 350° Icing: 1 can sweetened condensed milk1 cup chopped nuts1 can coconut Mix and put on hot cake. Let set 24 hours, if you can. Delicious!
Barbara Jones, SHS 1 cup Crisco®3 cup sugar6 eggs1/4 tsp salt3 cup flour1 cup buttermilk1/4 tsp soda1 tsp vanilla Cream Crisco® and sugar. Add eggs one at a time and beat after each one is added. Add dry ingredients alternately with milk and vanilla. Bake in greased and floured tube pan. Put in a cold … Continue reading Cold Oven Pound Cake
Barbara Jones, SHS 1 cup yellow corn meal1/4 cup oil1/2 cup water1 tsp salt1 large can cream style corn2 Tbsp flour1/2 cup buttermilk2 eggs1/2 tsp soda Mix preceding ingredients. 1 lb ground meat1/2 lb Cheddar cheese1 large onion, chopped2 green chilies chopped Brown meat until red is out. Pour corn bread mixture into a 13x9 … Continue reading Mexican Corn Bread
Barbara Jones, SHS 1 small can evaporated milk8 oz elbow macaroni (uncooked)1 egg1 (6 1/2 oz) can tuna1 can cream of mushroom soup2 Tbsp margarine1/4 lb melted cheeseDash of onion powderSalt and pepper to taste Combine ingredients in casserole dish. Top with cheese and 10 onion rings. Bake in 350° oven for 35 minutes.
Barbara Jones, SHS 3 cans red kidney beans1 smoked link sausage, chopped1 cup chopped onion1/2 cup chopped bell pepper1/2 tsp garlic powderSalt and Pepper to taste1 1/2 cup rice Add water until beans and seasonings are well covered. Boil until well mingled. Let simmer about 1 hour. Rice 1 Tbsp cooking oil1/2 cup chopped onions1 … Continue reading Red Beans and Rice
Barbara Jones, SHS 1 1/2 cup chicken, chopped1 cup uncooked elbow macaroni1/2 cup chopped onions1/4 cup pimiento1 bell pepper, chopped1 3/4 cup Cheddar cheese, grated1 can cream of mushroom soup1 cup chicken stock1/2 tsp salt1/2 tsp pepper Mix all together. Bake at 325° for 45 minutes.
Barbara Jones, SHS 4 chicken breasts1 cup buttermilkSalt and pepper to tasteFlour Debone chicken breasts. Cut into 1/2 inch strips. Place in bowl and pour buttermilk over chicken for 30 minutes to 1 hour. Remove from buttermilk; drain, salt, pepper and flour in self-rising flour. Deep-fry until lightly browned.
Barbara Jones, SHS 2 cans Campbell's® bean and bacon soup2 cans Ranch Style® pinto beans2 cans Great Northern® beans2 cans navy beans with bacon1 or more cans water2 lb ham, cut in chunks1 green pepper, chopped1 medium onion, chopped2 cloves garlic, chopped Simmer over low heat 2 hours or longer. Stir often. Serve with corn … Continue reading Bean Soup