FRIENDS 4
POTATO CANDY - Beth
This recipe has been in my family for generations. We called it Potato Candy, some people called it Depression Candy.
3-4 boxes powdered sugar
1 lg. potato
peanut butter
It's best to make this everal weeks before holidays. Peel and boil potato until it is totally cooked and nearly falling apart. Let it cool for several hours. In a large mixing bowl, mash the potato with a hand masher (do not add milk butter etc., After potato is mashed start adding sugar, keep mixing until fondant is very stiff, it will take a lot of sugar. on waxed paper covered lightly with sugar, roll out fondant, spread thickly with peanut butter. with waxed paper roll up, wrap in waxed paper and refrigerate for at least two weeks. Remove from refrigerator and while still quite cold slice into 1/2" thick pieces of candy, it will look like a spiral of the fondant and peanut butter, this is a great treat.
ORANGE GLAZED PORK CHOPS - Beth
4 boneless pork chops
1/2 cup orange juice
2 Tbs. brown sugar
2 Tbs. orange marmalade
1 tsp. vinegar, optional
In a skillet brown chops on both sides and cook for a little while. While cooking mix orange juice, brown sugar, marmalade and vinegar. Pour over the chops. Reduce heat, cover and simmer 45-50 minutes until tender. Place chops on a plate and spoon sauce over meat. These go well with rice or potatoes and a vegetable.
GRAHAM CRACKER SANDWICHES - Marianne
Here is another one of those hand me down graham cracker recipes. When my 4 children lived at home we never would run out of a snacks. mix powder sugar, a little water, and cocoa powder together and put between two crackers. Always make more and freeze them in baggies. My daughter still comes over and makes up a batch to eat. These are still a wholesome snack lower in fat; no additives to harm your children.
MICROWAVE PEANUT BRITTLE
1 1/2 cups peanuts
1 cup white sugar
1/2 cup light corn syrup
1 pinch salt (optional)
1 tablespoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda
Grease a baking sheet and set aside. In a glass bowl, combine peanuts, sugar, corn syrup, and salt. Cook in microwave for 6 to 7 minutes on High (700 W); mixture should be bubbly and peanuts browned. Stir in butter and vanilla; cook 2 to 3 minutes longer. Quickly stir in baking soda, just until mixture is foamy. Pour immediately onto greased baking sheet. Let cool 15 minutes, or until set. Break into pieces and store in an airtight container.
HARD SAUCE - Mary
1/2 c oleo
1 1/2 c powdered sugar
1 tsp vanilla
mix all together
CHEESY CORNED BEEF CASSEROLE
JMD-48 1-can (12-oz) Corned Beef
1-can (10-3/4 oz) Cream of Chicken Soup
1-cup Milk
1-can (15-oz) Whole Kernel Corn
1/2 cup onion (chopped)
1-package (7-oz) small pasta shells
8-oz. Cheddar Cheese (sharp or mild, your choice) (Note: Colby or Muenster Cheese is good too!)
2 slices bread (toasted, cut in 1" cubes)
Cook pasta shells according to directions on package. Set aside, and let cool some. Preheat oven to 350º Cut the corned beef into approx. 1-inch cubes. Generously butter the inside of a 2-quart casserole dish - including the sides. Combine all ingredients, mix together. Bake in UNCOVERED casserole dish for 40-45 minutes, or until golden brown on top.
CHOCOLATE PECAN BROWNIE - Sue632
4 ounces unsweetened chocolate
1/2 pound unsalted butter, soft
2 cups sugar
4 whole eggs
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup flour
1 cup pecan pieces
Hersheys syrup
Melt chocolate and let cool. Whip butter and add sugar, eggs, salt and vanilla extract. Mix well. Add melted chocolate and flour and mix well. Fold in pecans. Pour into greased 8 by 11 by 2-inch pan and bake in a preheated 375º oven for approximately 30 minutes. Turn out onto flat surface and cool.
COFFEE ICE CREAM:
2 cups whole milk
3 cups heavy cream
1 1/4 cups sugar
4 whole eggs
1/2 teaspoon vanilla
1/4 cup coffee reduction (4 cups reduced to 1/4 cup)
Scald milk and cream. Add sugar and dissolve. In a separate bowl, beat eggs, vanilla and coffee reduction. Slowly add milk mixture to eggs, whipping continuously. Return to heat and cook for about 15 minutes over low heat, or until mixture coats a spoon. Stir constantly. Let cool overnight and freeze in ice cream freezer.
WHIPPED CREAM:
2 cups heavy whipping cream
1 cup confectioners sugar
2 teaspoons chocolate liqueur
Whip together in chilled mixing bowl until stiff. Top brownie with ice cream and freeze until set. Top with whipping cream and freeze. Cut into 6 to 8 equal portions and top with warm Hersheys syrup. Garnish with pecan pieces
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