Martha Washington Creams

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

Twenty-Four Hour Cake

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!

Tuna Casserole

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.

Chicken Casserole

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.

Fried Chicken Breast

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.

Bean Soup

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