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
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.
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.
Peggy Ginn, F.H.S. 2 packages strawberry Kool-Aid®1 large can pineapple juice1 large pink lemonade Make Kook-Aid® as directed on package. Add pineapple juice and pink lemonade to Kool-Aid®. Put in freezer to get it slush mixture. Makes 1 1/2 gallons.
Peggy Ginn, F.H.S. 1/2 cup Eagle Brand® sweetened condensed milk1/4 cup water1/2 lb marshmallows1 cup chopped pecans1 cup finely cut, dried dates2 1/2 cup (about 30 crackers of 5 1/2 oz) fine graham cracker crumbsWhipped cream In medium size mixing bowl, blend together milk and water. Stir in remaining ingredients, except cream. Shape into a … Continue reading Marshmallow Roll
Peggy Ginn, F.H.S. 1 1/2 cup Crisco®3/4 cup cocoa3 1/2 cup sugar6 eggs2 cup flour1 tsp baking powder1 tsp salt2 cups chopped nuts2 tsp vanilla Melt Crisco® and add cocoa together. Add sugar and eggs to melted chocolate mixture. Beat in dry ingredients. Stir in nuts and vanilla. Pour batter into a 12x16 1/2 inch … Continue reading Brownies
Peggy Ginn, F.H.S. 1/2 cup Crisco®1 cup sugar 2 eggs2 cup chopped, pitted dates1 cup chopped pecans1/2 cup candied cherries1 tsp vanilla2/3 cup flour1 tsp baking powder Blend Criso® and sugar and beat in eggs. Stir in remaining ingredients and spread batter in a 9 inch square pan rubbed with Crisco. Bake at 350°F. for … Continue reading Date and Nut Squares
Peggy Ginn, F.H.S. 1 lb mixed, glazed fruit1 lb candied cherries1/4 lb candied pineapple1/2 box white raisins1 can coconut1 small package chopped dates1 quart pecans1 cup evaporated milk2 dozen large marshmallows1 lb graham cracker crumbs Melt marshmallows in milk in double boiler. Add crushed graham cracker crumbs. Mix fruit and nuts. Add to mixture. Shape … Continue reading No Bake Fruit Cake
Peggy Ginn, F.H.S. 2/3 cup evaporated milk2 cup miniature marshmallows6 Tbsp undiluted frozen orange juice concentrate3/4 cup cut up dates3/4 cup raisins1 cup walnuts or pecans, chopped1 cup mixed, candied fruit1/4 cup candied cherries4 cups fine graham cracker crumbs1 tsp cinnamon1 tsp nutmeg1/2 tsp cloves Put milk, marshmallows, and juice in saucepan and stir over … Continue reading No Bake Fruit Cake
Peggy Ginn, F.H.S. Cake: 2 cups sugar3 eggs1 cup buttermilk2 cup blackberry seedless jam1 1/2 cup coconut1 cup nuts1 cup butter1 Tbsp allspice1 tsp soda1 cup raisins3 cup flour Use general method of mixing. Bake in 3 (9 inch) pans at 375°. Cool before spreading icing.. Icing: 2 cup sugar1 Tbsp flour1 cup butter1 1/2 … Continue reading Layer Fruit Cake