Quick Tomato Soup

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.

Cream Gravy

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

English Pea Salad

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.

Party Salad Dressing

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.

Pecan Dainties

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.

Fudge

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.

Basic Gelatin Dessert

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.