Jessie Hamilton, FHS 1 (16 oz) can whole tomatoes2 cup chicken brothSalt to tasteBlack pepper to tasteParsley to garnish Puree tomatoes and chicken broth in blender until smooth. Season to taste. Heat to serving temperature. Garnish with parsley. Makes 3 to 5 servings.
Jessie Hamilton, FHS 1 1/2 cup water1 cup diced potatoes3/4 cup chopped onion1/3 cup chopped celery1/2 cup cream soup base1 1/4 cup flour1 cup milk1 1/2 cup water Simmer potatoes, onions and celery in 1 1/2 cups water in a covered 2 quart saucepan. Do not drain. Combine cream soup base and flour. Add the … Continue reading Cream of Potato Soup
Jessie Hamilton, FHS 1 1/2 cup milk3 tsp flour1 tsp saltDash of pepper3 Tbsp drippings In a screw top jar, shake half of the milk with flour, salt and pepper. Stir into drippings in pan. Add remaining milk; cook, stirring constantly, till thick and bubbly. Cook 2 to 3 minutes more. Fry chicken in half … Continue reading Cream Gravy
Jessie Hamilton, FHS 1 large can English peas2 Tbsp sweet pickle relish2 hard cooked eggs2 Tbsp mayonnaiseSalt and pepper to taste Drain peas. Add relish, eggs, mayonnaise and seasoning. Mix well. Serve chilled or at room temperature. Quick and easy to prepare.
Jessie Hamilton, F.H.S. 1/3 cup dairy sour cream1/3 cup mayonnaise2 tsp garlic and chives2 tsp basil2 tsp parsley1/2 tsp chicken soupDash of cayenne pepper Combine all ingredients. Refrigerate until ready to use. Makes about 2/3 cup.
Jessie Hamilton, F.H.S. 2 tsp butter2 medium white salad onionsSeason saltBlack pepper1 cup barbecue sauce Slice butter into 8x8 inch glass baking dish or 9 inch glass pie plate. Add onions and black pepper. Pour prepared barbecue sauce over onions. Set on barbecue grill and cook until soft and transparent. Serve over hot dogs or … Continue reading Quick and Easy Bar-B-Q
Jessie Hamilton, F.H.S. 1/2 cup ice milk2 rounded Tbsp. vanilla vita lite1 tsp root beer flavor equal to 1 tsp sugar1 cup club Place ice milk in soda glass or tall tea glass. Combine vanilla vita lite, root beer flavor and 1/4 cup of the soda in separate container; stir well. Gradually add soda; stir … Continue reading Root Beer Cooler
Jessie Hamilton, F.H.S. 1 egg white1 cup light brown sugar1 1/2 cup pecan halves Beat egg white until stiff; add sugar gradually, beating constantly. Fold in pecan halves. Drop on greased cookie sheet. Bake at 250° for about 30 minutes.
Jessie Hamilton, F.H.S. 3 cup sugar1 small can pineapple1 1/2 cup milk1 1/2 cup pecans1 Tbsp butter Mix sugar, milk and pineapple; cook over high heat, stirring until soft ball stage is reached. Beat well. Add pecans. Pour in greased pan; cut in squares. Makes about 2 pounds of candy.
Jessie Hamilton, F.H.S. 1 envelope gelatin1/2 cup sugar2 cup boiling water2 tsp punch concentrate Combine gelatin and sugar in bowl. Add boiling water and stir until gelatin is dissolved. Stir until punch concentrates. Chill until firm. Add fruits and other flavors as desired. Makes 4 servings.