Peggy Ginn, FHS 1 cup margarine, softened1 cup crunchy peanut butter1 box confectioners sugar1 1/2 cup graham cracker crumbs1 (6 oz) package chocolate chips Blend all except chips in large bowl and press into 13x9 inch pan. Melt chips in double boiler and quickly spread over top. Place in refrigerator and chill. Cut in small … Continue reading Butterfingers
Peggy Ginn
Chocolate Mound Bars
Peggy Ginn, FHS 2 cup graham crackers or vanilla wafers, crushed1/4 cup powdered sugar1/2 cup melted margarine Mix these ingredients and pat in a 9x13 inch baking pan. Bake about 10 minutes at 350°. Mix 1 cup condensed milk, 2 cups coconut and 1 teaspoon vanilla and pour over the crest. Bake 10 minutes at … Continue reading Chocolate Mound Bars
Snow Cream
Peggy Ginn, FHS Dutch oven full of freshly fallen snow1 (13 1/2 oz) can Pet milk1 egg beaten into Pet milk before adding sugar and vanilla1 cup sugar (to taste)1 tsp vanilla Mix all together. Serve in dessert dishes. This delicious old time delicacy must be savored slowly, because of ice crystals in the snow … Continue reading Snow Cream
Date and Nut Roll
Peggy Ginn, FHS 2 cup ( 1/2 lb ) vanilla water crumbs1 cup chopped dates1 cup chopped pecans1/2 cup Eagle Brand® sweetened condensed mill2 tsp lemon juice Combine wafer crumbs, dates and nutmeatsBlend together Eagle Brand sweetened milk and lemon juice. Add to crumb mixture and knead well.From into roll 3 inches in diameter and … Continue reading Date and Nut Roll
Snow Ball
Peggy Ginn, FHS 8 oz package cream cheese2 cup powdered sugar2 package whipped topping or 4 cup Cool Whip®Angel food cake Blend cream and powdered sugar; mix with whipped topping mix. Chop cake up in small chunks. Add to preceding mixture. Spread into pan. Top with one of the following: Lemon pie filling, cherry pie … Continue reading Snow Ball
Magic Fruit Cake
Peggy Ginn, FHS 2 cans coconut2 boxes dates, chopped2 cans Eagle Brand® sweetened condensed milk1 quart chopped pecans Mix and put in skillet. Put brown paper in skillet first and grease. Cook on 150° till lightly browned.
Marinated Bean Salad
Peggy Ginn, FHS 15 1/2 oz can green beans15 1/2 oz can yellow wax beans2/3 cup cider vinegar1 small red onion, sliced2 tsp liquid Sweet-101 tsp mixed pickling spices2 slices crisp crumbled bacon Drain beans; reserve 1/2 cup liquid. Combine reserved liquid with vinegar, onion, Sweet-10® and pickling spices. Add beans. Mix well. Cover. Marinate … Continue reading Marinated Bean Salad
Scalloped Potatoes
Peggy Ginn, FHS 6 to 8 medium potatoes1 stick oleo1/2 lb grated Cheddar cheese1/2 cup milkSalt and black pepper to taste Peel potatoes (round slices). In a buttered deep casserole dish, place one layer of potato slices; dot with pats of oleo and sprinkle with salt and pepper; then one layer of cheese. Repeat the … Continue reading Scalloped Potatoes
Crock Pot Chili Dip
Peggy Ginn, FHS 2 cans chili (no beans)1 large can hot tamales1 large onion, grated1 lb Velveeta® cheese Mash tamales well. Add other ingredients and heat in crock pot on HIGH setting for 2 hours before serving. Reduce heat to LOW and place on serving table with assortment of crackers.
Diet Spiced Tea Mix
Peggy Ginn 1 cup lemon flavored iced tea mix with NutraSweet®3 Tbsp orange flavored beverage crystals with NutraSweet®1 Tbsp apple pie spice1 (0.49 oz) package lemonade flavored drink mix with NutraSweet® Combine all ingredients. For each serving, place 1 1/4 to 1 1/2 teaspoons mix in a cup. Add 3/4 cup hot water, stirring well.
Shiloh To Canaan Kitchen 