From Permans
36 light-colored caramels
3 TB light cream
Put in top of
double boiler and stir until melted.
1 cup cornflakes
1 cup rice Krispies
1 cup flaked
coconut
1 cup chopped nuts
Toss together,
pour caramel over all. Mix with a buttered spoon (and buttered hands) and drop
on wax paper. Stores well.
2 (3 oz) packages of cherry Jell-O
1 ¾ cup boiling water
2 cup 7-Up
Refrigerate until it begins to set.
Add:
1 (med. Size) can crushed pineapple-drain and save juice.
1 ½ cup small marshmallows
2 bananas (chunked) – chill
Top with:
Juice from pineapple
2 TB Flour
1 egg, beaten
½ cup sugar
2 TB butter
Cool Whip
Mix flour, sugar, egg, butter, pineapple juice and cook until thick. When cool,
add ¾ package (4 ½ oz) whipped Cool Whip. Spread on top and refrigerate.
Servies 10.
(Please add green food coloring to topping)
1 cup sugar
½ cup butter
½ cup light cream
1 tsp vanilla
2 – 3 TB rum flavoring
Dash of nutmeg
From Kathy Wendt
2 cups flour
1 tsp soda
½ tsp salt
½ cup butter
1 cup sugar
2 eggs
1 tsp vanilla
4 small mashed bananas
1 cup chopped nuts
Cream butter and
sugar. Add eggs and vanilla and stir until mixed. Stir in mashed bananas and fold in dry ingredients.
Pour into 9x5
loaf pan. Bake at 350 for 55-60 minutes.
Makes three 9x5
loaves
Hershey’s Chewy Chocolate Cookies
1 ¼ cup butter,
softened
2 cups sugar
2 eggs
2 tsp vanilla
2 cups flour
(unsifted)
¾ cup cocoa
1 tsp baking
soda
½ tsp salt
1 cup nuts,
chopped
Cream butter and
sugar; add eggs and vanilla. Combine flour, cocoa, soda, salt and mix. Spoon
into creamed mixture a spoonful at a time. Stir in nuts. Drop by teaspoonfuls
onto ungreased cookie sheet. Bake at 350 for 8-9 minutes. Cookies will be soft.
Cool one minute on cookie sheet and then transfer to wire racks. Make about 4 ½
dozen.
Fruitcake
½ c butter
1 c sugar
1 egg
1 ½ c applesauce
½ c dark liquid
½ tsp cinnamon
½ tsp ground
cloves
½ tsp nutmeg
2 tsp molasses
3 c flour
2 tsp soda
½ tsp salt
½ c dates
1 box raisins
Fruit mix
Walnuts
(mix last four
with flour to avoid sticking to each other)
Cream butter and
sugar together; add egg, applesauce, spices, and liquid and stir well. Mix
fruit and nuts with flour mixture and then add to wet mixture. Mix well. Bake
in 350 oven about 1 hour.
Joan Boyce’s recipe
1 medium-sized
onion, chopped (½ cup)
1 clove garlic,
minced
2 TB vegetable
shortening or lard
1 TB cornstarch
1 ¼ tsp salt
¼ tsp pepper
½ cup chicken
broth
2 ¼ cups chopped or
shredded cooked chicken
1 can (4 ounces)
chopped green chilies
Vegetable oil
for frying
12 canned,
refrigerated, or thawed frozen corn tortillas (I use flour tortillas)
Salsa (recipe
follows)
1.
Sauté onion and garlic in shortening in a large
saucepan until tender, about 3 minutes. Stir in cornstarch, salt and pepper;
mix well. Stir in broth, chicken, and chilies. Cook, stirring constantly, until
very thick and bubbly.
2.
Heat a ¼-inch depth of oil in a large skillet.
Dip tortillas into hot oil for a few seconds to soften; drain on paper towel.
Spoon a heaping tablespoon of filling in center of each tortilla. Roll up.
3.
Sauté flautas, a few at a time, in the hot oil
in the skillet, turning often, until crisp, about 2 minutes. Keep flautas warm
until all are cooked. Serve with salsa. Garnish with lettuce, if you wish.
Salsa:
Chop 2 medium-size
ripe tomatoes, 1 medium-sized onion, and 1 medium-sized halved and seeded green
pepper. Combine with ¼ cup chopped parsley, 1 minced clove garlic, ½ tsp salt,
1/8 tsp pepper, and 1/8 tsp ground cumin in a small bowl; mix well. Refrigerate
1 hour or until cold.
