Fern’s Pie Crust

Judy Gray, BHS 3 cups flour1 tsp salt1 1/4 cup Crisco® 1 egg5 Tbsp cold water1 Tbsp vinegar Mix flour and salt. Cut up shortening until flour is about the size of a pea, using a fork. Beat egg real well; add to flour. Add vinegar, then liquid little at a time. Add more water … Continue reading Fern’s Pie Crust

Sweet Potato Pie

Judy Gray 1/4 cup butter1/2 cup packed brown sugar or 3/4 cup granulated sugar1 cup mashed cooked sweet potatoes3 eggs beaten lightly1/2 cup white Karo®1/2 cup sweet milk1 tsp vanilla1/2 tsp saltSpice to taste Cream butter and sugar. Add all other ingredients and blend with mixer. Pour into unbaked pie crust. Cook in 350° oven … Continue reading Sweet Potato Pie

German Fries

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

Easy Peanut Butter Chocolate Fudge

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

Rice Krispies Treats

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.