Mary Crain, R.B.E. Use muffin pans to make extra large ice cubs for punch. Brush a small amount of oil on grater before grating cheese for easier cleaning. Quick air freshener - to remove cooking odors, stale smoke etc., boil 1/2 teaspoon cloves or cinnamon in water 10 minutes or longer. Happiness is a homemade … Continue reading Miscellaneous
Food for Thought
Shake and Bake
Norma Lowery, D.H.S. 3 cup Bisquick®4 Tbsp butter (margarine)3 Tbsp paprika1 tsp garlic powder1 Tbsp seasoned salt2 Tbsp dried tynme2 Tbsp sage2 Tbsp parsley flakes2 tsp pepper Mix in processor. Store in refrigerator. Suggested cooking times: Pork chops - backbone on rack 40 minutes: skin side down in pan, 400° for 30 minutes; turn after … Continue reading Shake and Bake
Virgie Stringer, S.H.S 1 (8 oz) cream cheese1 (7 oz) marshmallow cream1 cup Cool Whip®2 tsp grated orange rind2 or 3 Tbsp orange juice Mix all ingredients together. Chill. Use with a variety of fruits; Apple wedge, fresh strawberries, orange slice, grapes, etc.
Lennie Smith, Lillie School 1 (8 1/2 oz) can crushed pineapple, plus juice1/2 cup pancake syrupDas of salt Combine ingredients and bring to a boil, stirring occasionally. Serve warm over ice cream, pancakes, etc. Makes 1 1/2 cups.
Chocolate and Biscuits (Chocolate Gravy)
Helen Story, B.H.S. 1 cup sugar4 heaping Tbsp flour3 heaping Tbsp cocoaDash of salt Mix above ingredients with a little water until it forms a past, then add approximately 2 cups more of water. Stir continuously on stove till bubbly and thickens. Take off stove. Add 1 teaspoon vanilla. Serve over hot buttered biscuits.
Raspberry Peach Napoleon
Clara Mason, Lillie School 2 Tbsp butter or margarine1/4 cup packed brown sugar1/4 cup powdered sugar2 Tbsp orange juice2 Tbsp lemon juice3 medium ripe peaches or 1 (16 oz) can sliced peaches, drained - Nectarine may be substituted1 cup fresh or frozen raspberries, thawed and drained1/4 cup peach brandyVanilla ice cream In 10 inch skillet, … Continue reading Raspberry Peach Napoleon
Brenda Pace, R.B.S. 1/3 cup cocoa1 cup sugar3/4 cup evaporated milk1/4 cup oleo1/8 tsp salt1/2 tsp vanilla Combine cocoa and sugar in small saucepan; blend in evaporated milk. Add oleo and salt. Cook and stir constantly until mixture begins to boil. Remove from heat; add vanilla. Serve warm over ice cram or other desserts. Makes … Continue reading Chocolate Topping
Homemade Ice Cream
Barbara Jones, S.H.S. 3 cans Pet milk1 cup sugar4 eggs1 can Eagle Brand® condensed milk1 tsp vanilla Mix all together. Pour into ice cream freezer. Finish filling freezer with milk or water.
Easy Orange Sherbet
Jatis Skains, D.H.S. 6 cans Orange Crush drink2 cans Eagle Brand® condensed milk Mix together ingredients and pour in ice cream freezer. Makes in 20 - 30 minutes. Makes 4 quarts.
Banana Walnut Ice Cream
Connie McKinnie, Linville High 6 eggs1 cup sugar1 can Eagle Brand® milk1 pint half & half2 Tbsp vanillaMilk4 cup mashed bananas1 cup chopped walnuts Beat eggs until foamy. Add sugar, Eagle Brand® milk, cream, and vanilla. Mix well Add bananas and nuts. Pour in freezer can. Finish filling with milk. Freeze according to freezer directions.