Jeanette Price VaughanFamily Treasures Always heat the skillet BEFORE adding oil or grease and it won't stick. Really works.
Jeanette Price Vaughan
How To Brown Flour
Jeanette Price VaughanFamily Treasures Spread about 3 cups flour in a baking pan and cook in a 350 oven for 25-30 minutes, stirring with a fork about every 10 minutes. May need to cook a little longer to get it as brown as you want it. Store in a jar. Makes gravy making easier.
Microwave Roux
Jeanette Price Vaughan Family Treasures 2/3 cup vegetable oil2/3 cup flour Mix oil and flour in a 1 quart measuring bow. Microware uncovered on high for 6 minutes. Stir. Cook for 30 seconds to 1 minute longer or until it browns.
Tea Cakes
Jeanette Price VaughanFamily Treasures 2 sticks margarine3/4 cup Wesson® oil1 tsp vanilla1 tsp soda1 tsp salt1 3/4 cup sugar2 large eggs4 cup plain flour1 tsp cream of tartar Cream margarine and sugar. Add eggs and oil. Add vanilla and mix well. Mix the dry ingredients together and add to the creamed mixture. I sometimes add … Continue reading Tea Cakes
Evelyn Little’s Chocolate Marshmallow Cookies
Jeanette Price VaughanFamily Treasures 1 3/4 cup sifted cake flour1/2 tsp salt1/2 cup Crisco® shortening1/2 cup milk1 tsp vanilla36 marshmallows, cut in half1/2 tsp soda1/2 cup cocoa1 cup sugar1 egg1/2 cup chopped pecans Sift flour, measure, sift again with salt, soda, and cocoa. Cream shortening, add sugar, blending thoroughly. Add egg and beat well. Add … Continue reading Evelyn Little’s Chocolate Marshmallow Cookies
Karo® Crazy Crunch
Jeanette Price VaughanFamily Treasures 2 quarts popped corn2 cup mixed nuts Mix these and spread on cookie sheet. Add salt to taste. 1 1/3 cup sugar1/2 cup white Karo®1 cup margarine1 tsp vanilla Combine and bring to a boil and boil until soft ball forms in cold water when dropped from a spoon. Remove from … Continue reading Karo® Crazy Crunch
Chocolate Fudge
Jeanette Price VaughanFamily Treasures 2 cup sugar2 Tbsp cocoasprinkle of saltsmall can Pet® Evaporated Milk3 Tbsp White Karo® Combine all ingredients, mixing in the order listed. Cook over medium heat until it forms a quite firm ball in cool water. Remove from heat and let it cool to lukewarm, then beat until it will not … Continue reading Chocolate Fudge
Pineapple Bake
Jeanette Price VaughanFamily Treasures 1 1/4 cup saltine cracker crumbs2 eggs, beaten3 Tbsp margarine, melted1 (8 oz) can pineapple slices, drained1 1/2 cup sugar1 1/2 cup milk1 (20 oz) can crushed pineapple, drained Combine first 5 ingredients and pour into a lightly greased 9x13" Pyrex ® dish. Pour melted oleo over the top. Garnish with … Continue reading Pineapple Bake
Tennessee Cornbread Salad
Jeanette Price VaughanFamily Treasures Don't laugh -- this is very good! 1 (6 oz) package cornbread mix, prepared and baked or 1 skillet of your favorite cornbread recipe1 cup mayonnaise1/4 cup pickle juice3 large tomatoes, chopped1 cup chopped green pepper1 cup chopped onion1/2 cup chopped sweet pickles12 strips bacon, cooked and crumbles Crumble half of … Continue reading Tennessee Cornbread Salad
Frozen Banana Salad
Jeanette Price VaughanFamily Treasures 3 ripe bananas, mashed1 (8 oz) carton sour cream1 cup chopped pecans3 or 4 packages Sweet-n-Low®1 small can crushed pineapple, unsweetened1 cup miniature marshmallows1 small carton Cool Whip® Mix all together, place in mold or other container to freeze. Keep frozen. Keeps real well. Slice and serve. Bev make this and … Continue reading Frozen Banana Salad
Shiloh To Canaan Kitchen 