Patsy Holdman, Bernice High 3 cups sugar3/4 cup margarine1 (5 oz) can evaporated milk1 (12 oz) package semi-sweet chocolate pieces1 (10 oz) jar marshmallow creme1 cup chopped nuts1 tsp vanillla Combine sugar, butter and milk in buttered large glass mixing bowl. Cover with plastic wrap. Microwave 10 minutes on MEDIUM HIGH ROAST. Stir and continue … Continue reading Microwave Fudge
Patsy G. Holdman, BHS 2 1/2 to 3 pounds quartered frying chicken Barbeque Sauce: 1/2 cup bottled barbeque sauce1/4 cut bottled Italian salad dressing1 tsp dried parsley flakes Combine barbeque sauce ingredients in small mixing bowl or 1 cup glass measure. Mix well and set aside. Brush both sides of chicken quarters with sauce and … Continue reading Barbecue Chicken (Microwave)
Patsy G. Holdman, BHS 1 cup yellow corn meal1 cup homogenized milk1 (No. 303) can cream style corn1/2 tsp soda2 eggs, well beaten3/4 salt1/2 tsp bacon drippings Mix all the preceding ingredients; set aside. Sauté 1/2 pound ground beef, 1 large onion, finely chopped, 4 jalapeno peppers, chopped. Grate 1/2 pound hoop cheese. Grease a … Continue reading Mexican Corn Bread
Patsy Holdman, Bernice High 1 1/2 cup cooked rice1 can cream of mushroom soup1 can stewed tomatoes3/4 cup shredded Cheddar cheese1/4 cup shopped green pepper1 lb ground beef3/4 tsp seasoned salt1 can onion rings (fried)Pam® vegetable spray Prepare rice as directed on package. Brown ground beef; drain. Combine all ingredients except onions. Pour 1/2 of … Continue reading Crunchy Beef Bake Casserole
Patsy Holdman, BHS 3 cans cut green beans1 carton sour cream1 can cream of mushroom soup1 (8 oz) package Velveeta® cheese25 to 30 crackers Drain green beans and place in buttered casserole dish and sprinkle with garlic salt. Mix sour cream and mushroom soup together and pour over beans. Slice cheese thin and place on … Continue reading Green Bean Casserole
Patsy Holdman, BHS 1 cup cocoa2 cups sugar2 cups instant nonfat dry mix2 cups non-dairy coffee creamer1/2 cup instant coffee Mix well. Let it stay in a mixture a few days before using. For 1 cup beverage use 3 tablespoons to 3/4 cup boiling water.
Patsy Holdman, B.H.S. 11 oz Coffee-Mate®2 lb Hershey's® instant chocolate1 lb box powdered sugar8 quarte size powdered milk Sift ingredients together. Store in a tightly sealed gallon jar. Use 3 heaping teaspoons per cup of hot water or according to taste.
Patsy Holdman, B.H.S. 2 packages lemon-lime Kool-Aid®2 small packages orange pineapple Jello®1 cup sugar1 large can pineapple juice1 or 1 1/2 quart Sprite® Put Kool-Aid®, Jello® and sugar in a gallon jar. Add 2 cups boiling water and dissolve. Add pineapple juice, then fill to top with water. Put in a large container and add … Continue reading Slush Punch
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.
Patsy Holdman, B.H.S. 1 can cherry pie filling1 can crushed pineapple1 box yellow cake mix (dry)1 cup pecan pieces1 cup coconut1/4 lb melted oleo Layer in pan in order given and bake for 1 hour, or until brown and toothpick comes out clean in 350° oven. Use 9x13 inch pan.