Judy Gray, BHS 12 new potatoesMealSalt and pepperOil If you prefer, skin the potatoes. Slice round, about 1/8 inch thick (will resemble a fat potato chip). Salt and pepper the meal to taste. Roll potatoes in meal or shake in a sack to cover each slice. Deep-fry. Drain. Note: Frozen new potatoes out of your … Continue reading German Fries
Judy Gray, BHS 12 small new potatoes2 Tbsp margarine1 1/2 Tbsp flour1/2 cup milk or water Skin new potatoes; cover water in a 2 1/2 or 3 quart boiler. Bring to boil; reduce heat and simmer until the potatoes break easily when pierced with a fork. In a cup, mix flour with milk or water. … Continue reading Stewed Irish Potatoes
Judy Gray, BHS 1 (8 oz) package dried apples1/2 cup sugar3 cup cold water1/4 tsp cinnamon Cook died apples in 3 cups cold water until tender. Add 1/2 cup sugar to start and more water if needed, at little at a time. As apples cook in sugar, chop with a spoon making it chunky. The … Continue reading Stewed Apple Butter
Judy Gray, B.H.S. 1 (12 oz) package peanut butter flavored chips1 (14oz) can sweetened condensed milk1/4 cup butter or margarine1/2 cup chopped peanuts (optional)1 (6 oz) package semi-sweet chocolate morsels In large saucepan, melt peanut butter chips. 1 cup sweetened condensed milk, and 2 tablespoons butter; stir occasionally. Remove from heat; stir in peanuts. Spread … Continue reading Easy Peanut Butter Chocolate Fudge
Judy Gray, B.H.S., Patsy Holdman, B.H.S. 1 cup sugar1 cup white corn syrup12 oz peanut butter1 medium size box Rice Krispies Heat sugar and syrup until bubbles begin to form. Remove from heat and mix with peanut butter. Stir in Rice Krispies®. Pour onto a buttered (9x12 inch) cookie sheet. Press and cut into squares.
Judy Gray, B.H.S. 1 cup sugar1 cup milk1 stick oleo3 beaten egg yolks1 1/2 cup coconut1 cup chopped pecans1 tsp vanilla Cook the first ingredients until thick. Stir in coconut, pecans and vanilla. Spread on only the top of the cakes.
Judy Gray, B.H.S. 2 cup sugar1 cup shortening4 eggs1 bar German's chocolate1/2 cup boiling water1 tsp soda1 cup buttermilk2 1/2 cup sifted flour1/4 tsp salt Cream sugar and shortening, then add all eggs at one time. Melt the chocolate in the 1/2 cup boiling water; add to sugar mixture. Dissolve the 1 teaspoon soda in … Continue reading German Chocolate Cake
Judy Gray, B.H.S. 1 (14 oz) sweetened condensed milk2/3 cup Hershey's syrup2 cup (1 pt) whipping cream, whipped2 chocolate flavored Ready-Crust® pie crusts In large bowl, stir together sweetened condensed milk and syrup. Fold in whipped cream. Pour into 2 Ready-Crust® pie crusts. Freeze 6 hours or until firm. Garnish as desired.
Judy Gray, B.H.S. 1 (4 oz) package Baker's German's® sweet chocolate1/3 cup milk2 Tbsp sugar1 (3 oz) package cream cheese, softened3 1/2 cup or 8 oz Cool Whip®8 inch graham cracker crumb crust Heat chocolate and 2 tablespoons milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add … Continue reading German Chocolate Cream Pie
Judy Gray, B.H.S. 1/4 cup butter1/2 cup packed brown sugar1 cup mashed, cooked sweet potatoes3 eggs, beaten lightly1/2 cup white Karo®1/2 cup milk1 tsp vanilla1/2 tsp saltSpice to suit taste Cream butter and sugar. Add other ingredients. Put into pie shell. Bake until firm in the middle in 300° oven.