Fair, Concession Stand, Large Crowd Recipes 2

Fair, Concession Stand, Large Crowd Recipes 2


105 -- SUPER SUBS

4 loaves individual French bread, each

about 6 inches long

Margarine or butter, softened

4 lettuce leaves

2-3 tbsp. Italian dressing

4 slices salami

4 slices process American cheese

4 slices boiled ham

4 slices Mozzarella cheese

8 slices tomato

4 thin slices onion, separated into

rings



Cut bread loaves horizontally in half. Spread cut sides with margarine. Dip lettuce leaves into salad dressing. On bottom halves of loaves, layer lettuce, salami, American cheese, ham, Mozzarella cheese, tomato and onion. Top with top halves of loaves. Secure with wooden picks. Yield: 4 sandwiches.



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106 -- PIZZA SUBS







1/2 lb. ground beef

1/4 c. onion, finely chopped

1/2 c. pizza sauce

1/4 tsp. salt

1/4 tsp. dried oregano leaves

4 Italian or French rolls (about 6

inches long), split in half

lengthwise and toasted

1 (4 oz.) can sliced mushrooms,

drained

Sliced pepperoni (optional)

1 1/2 c. shredded Mozzarella cheese

(about 6 oz.)



In 1-quart casserole, combine ground beef and onion. Microwave at High for 2 1/2 to 3 1/2 minutes, or until beef is no longer pink, stirring once. Drain. Stir in pizza sauce, salt and oregano. Microwave at High for 2 minutes, or until flavors are blended, stirring once. Arrange rolls, cut-side up, on paper towel-lined plate or paper plate. Divide and spread beef mixture evenly on rolls. Top with mushrooms, pepperoni and green pepper. Sprinkle with Mozzarella cheese. Microwave at Power Level 7 for 3 to 4 minutes, or until cheese melts, rotating plate once. Yield: 8 sandwiches. TIP: Top Pizza Subs with your own combination of ingredients. Try cooked Italian sausage or Canadian bacon. Add chopped black or pimento-stuffed olives, tomato slices, anchovies or onions to add flavor and variety.



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107 -- STEAK SUBS







2 tbsp. vegetable oil

1 lb. top round steak, thinly sliced

1/2 c. green onions, sliced

2 cloves garlic, minced

1/2 tsp. dried oregano leaves, crushed

1 (10 1/4 oz.) can Franco-American

beef gravy

6 long hard rolls (each 4 inches long)

Lettuce leaves

Muenster cheese, shredded

Tomatoes, chopped



In a 10-inch skillet, over medium heat, in hot oil, cook beef, green onions, garlic and oregano until beef is browned, stirring often. Stir in gravy. Heat thoroughly. Line bottom roll halves with lettuce. Spoon about 1/4 cup beef mixture onto each roll. Top with cheese and tomatoes. Top with other roll half. Yield: 6 sandwiches.



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108 -- MEATBALL SUBS







1 1/2 lbs. ground beef

1 1/2 tsp. garlic powder

Salt and pepper

1 (32 oz.) jar Ragu or Prego

6 Italian rolls



Mix ground beef, garlic powder, salt and pepper. Shape into 1 1/2 inch meatballs and fry in deep pot until brown. Drain off grease. Pour in sauce and stir once. Cover and heat slowly on low flame for 1/2 hour. Cut off 1 end of roll and dig out inner roll carefully. Fill each roll with meatballs and sauce and stick some of inner roll on end to hold in sauce.



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109 -- CHICKEN SUPER SUBS







1/2 c. sour cream

2 tbsp. green onion, thinly sliced

1/2 tsp. prepared mustard

1/2 tsp. dried basil, crushed

1/3 tsp. garlic salt

4 individual French rolls

4 lettuce leaves

8 slices cooked chicken or turkey

4 slices American, Swiss, cheddar or

Monterey Jack cheese

2 med. tomatoes, peeled & thinly

sliced

1 sm. green pepper, sliced cross ways

into rings

1 sm. cucumber, sliced

1/4 c. sliced pimiento stuffed olives

or pitted ripe olives

1/3 c. alfalfa sprouts (opt.)



For sandwich spread in small mixing bowl sour cream, onion, mustard, basil, garlic salt. Cover and chill thoroughly. Split French rolls lengthwise, cutting to, but not through, the other side. Scoop out some of center of rolls. Spread both halves of rolls generously with chilled spread mixture. On bottom half of each roll arrange lettuce, chicken or turkey, cheese, tomato and top with cucumber, green pepper, olives and alfalfa sprouts. Put rolls together and anchor sandwiches with wooden picks if desired. Yield: 4 to 8 servings.



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110 -- SUPER BOWL SUBS







1 loaf (16 inches long) Italian bread

1 med. avocado, mashed

1 tbsp. lemon juice

1 tbsp. mayonnaise

1/2 tsp. salt

1/4 tsp. hot pepper sauce

1 clove garlic, minced

8 oz. cooked turkey meat

7 oz. sliced Monterey Jack cheese

2 med. tomatoes, sliced

1/4 c. chopped scallion

1 (4 oz.) can sliced green chilies,

drained and cut into strips

12 pitted ripe olives, sliced

(optional)



Halve bread lengthwise and crosswise to make quarters. Place 2 bread pieces on oven pan of toaster oven. Toast, watching carefully to avoid overbrowning. Repeat with rest of bread. In a small bowl, mash avocado with lemon juice, mayonnaise, salt, pepper sauce and garlic. Spread 1/4 of mixture on toasted bread surface. Layer 1/4 of turkey, cheese, tomato and onion over top of each. Top with chilies. Place 2 sandwiches on oven pan of toaster oven and brown until cheese is bubbly. Repeat with remaining sandwiches. Serve hot, garnished with olives.



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111 -- FRIED BREAD DOUGH







2 yeast cakes

2 tbsp. butter

4 c. warm water

8 to 10 c. flour

1 tsp. salt



Dissolve yeast and sugar in water. Add butter and half flour; beat until smooth to make dough that can be handled. Knead until smooth and elastic and then let raise 4 1/2 hours. Cut slices off and fry in hot fat (oil).



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112 -- BAKES (FRIED DOUGH)







Flour

Sugar

Baking powder

Salt



Mix flour, salt sugar and 1 teaspoon of baking powder. Make the dough a little stiff. Roll until smooth and not sticky. Break off pieces, roll into a ball and flatten. Fry using a low flame. OPTIONAL: You can add butter to the dough. ATTENTION: Quantity of ingredients vary depending on the amount to be made.



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113 -- INSTANT MALASADAS (Fried Dough)







1 1/2 c. Bisquick

1 tsp. baking powder

1 tbsp. sugar

Sugar

1 egg

3/4 c. milk

4-5 pieces bread



Mix all above ingredients except bread. Cut off crust of bread and cut into fourths. Dip in batter and deep fry in oil. Shake in sugar filled paper sack. Randolph, MA



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114 -- FRIED DOUGH







6 1/2 c. flour, sifted

1/2 c. sugar

2 tsp. salt

2 tbsp. or pkgs. yeast

1/4 c. butter or margarine

2 c. warm water

1 egg



In large mixing bowl, combine yeast, warm water, 2 cups flour, sugar, salt, butter or margarine. Mix at medium speed with electric mixer for 2 minutes. Add 1 1/2 cups flour and egg and mix at high for 2 minutes. Add remaining flour (3 cups) and knead for 8-10 minutes. Let rise until double in bulk; let rise again. Roll into pancakes and fry in oil. Serve warm with butter, honey or confectioners' sugar.



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115 -- ZEPOLE (FRIED DOUGH)







1 tsp. dry yeast

3/4 c. warm water

1 egg

2 c. flour

1/2 tsp. salt

Cooking oil



Sprinkle yeast into water. Let stand for a few minutes, then stir until dissolved. Beat in egg, flour, and salt. When smooth, cover and let stand in warm place until doubled in bulk. Beat down and let rise again until doubled. Drop by teaspoon into 1 inch of hot oil. When brown on one side, turn to other side. Drain on paper. Sprinkle with sugar.



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116 -- FRIED DOUGH







1 (3 lb.) pkg. frozen bread dough

1 (14 or 16 oz.) bottle vegetable oil

1 box confectioners' sugar or butter



Let dough rise overnight or at least 3 hours. Heat up electric fry pan with 1/4 inch of oil in the bottom to 375 degrees. Cut off small amounts of dough and shape into doughnuts. Place in pan gently and fry until golden, then turn over and do the same. Serve hot with sugar to dip into or butter to spread on.



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117 -- SAUERKRAUT (FOR HOT DOGS OR POLISH BOLOGNA)







1 lg. (27 oz.) can sauerkraut (silver

floss)

1 lg. onion, cut in half slices

1/4 tsp.. pepper and 1/2 tsp. salt or

to taste

1/4 tsp. caraway seed

1/4 tsp. dill seed

1/2 tsp. dill weed

1 tbsp. brown sugar

1 stick butter or margarine



Saute onion in butter, add caraway seed, dill seed, dill weed for 15 minutes or until onions are soft. Wash sauerkraut, add to onions and seasoning. Cook for 2 hours then add brown sugar. May be put in crock pot to serve with polish bologna. Cut polish bologna in chunks. Great for cocktail parties. Can be made ahead. Flavor will be better after it sets.



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118 -- BARBEQUED HOT DOGS







1 c. catsup

1/4 c. steak sauce

1/4 c brown sugar

2 tbsp. vinegar

1 lb. hot dogs



Mix first 4 ingredients. Cut hot dogs into 1 to 2 inch lengths an add to sauce. Microwave on high for 8 minutes.



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119 -- HOT HOT DOGS







10 to 12 Dinner Franks (Field's)

1 bottle Kraft "hot" barbeque sauce

2 tbsp. brown sugar

2 tbsp. mustard

1/4 c. onion, chopped



Cut the dinner franks into pieces and the other ingredients in a saucepan. Cook until the hot dogs puff up. Or use a crock pot and simmer for 30 minutes to one hour.



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120 -- GOOD HOT DOGS







Always steam hot dog buns. Basic secret is good soft bun. Next, never boil wieners - simmer in hot water about 30 minutes. --CHILI:--



1/4 lb. ground pork

3/4 lb. ground beef

1/2 tsp. salt

1 tsp. black pepper

2 tbsp. chili powder

1 tsp. cumin or sage

3 tbsp. paprika

1/4 c. tomato catsup

1 qt. water



Mix meat and water (do not brown meat). Bring to slow boil for about 2 hours. This can be stored in refrigerator several days. Take off fat after its cool. This was back when hot dogs sold for 5 cents and hamburgers sold for 10 cents.



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121 -- CHILI SAUCE FOR HOT DOGS







1/2 lb. ground beef

1 1/2 c. water

2/3 tsp. salt

3 tsp. chili powder

1 tsp. paprika



Combine all ingredients and cook over medium or low heat for approximately 30 minutes. Thicken as desired with flour or cornstarch. Serve over hot dogs.



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122 -- BARBECUE COCKTAIL HOT DOGS







Hot dogs cut in 2" long pieces or

cocktail wieners

1 bottle regular barbecue sauce

1 jar apricot preserves

Brown sugar

Vinegar



Simmer all together in pan on top of stove. May be served in fondue pot with toothpicks. Young people really enjoy this. Also know as an appetizing snack.



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123 -- BARBEQUE HAMBURGERS







1 lb. chuck ground



Fry until redness is gone in 2 tablespoons butter. Add the following: 1 med. chopped onion

1/2 c. catsup or chili sauce

1 1/2 tbsp. Worcestershire sauce

1 tbsp. vinegar

1 tbsp. prepared mustard

1 tbsp. celery salt

2 tbsp. sugar

Salt & pepper



Cover and simmer slowly for about 30 minutes. Serve in hamburger buns. (Freezes well and improves second day.)



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124 -- ITALIAN SAUSAGE AND PEPPERS







3 lbs. Italian sausage

1 can tomato sauce

1 jar Progresso sweet, fried peppers



Place sausage on rack, brown in oven at 350 degrees. Turn after 1/2 hour, cook another 1/2 hour. Prick with fork before browning. Slice into bite-sized pieces. Heat in pan with tomato sauce and peppers. Serve with toothpicks.



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125 -- SPAGHETTI SAUCE WITH ITALIAN SAUSAGE







1 lb. Italian sausage, hot or sweet

1/4 c. hot water

1/2 lb. fresh mushroom, sliced

1/2 c. shredded carrot

1 med. onion, sliced

1/2 c. chopped celery

1/4 c. minced parsley

1 (1 lb. 12 oz.) can Italian style

plum tomatoes

6 oz. tomato paste

1 c. dry red wine

1 bay leaf

2 tsp. salt

1 tsp. dried basil

Freshly ground black pepper to taste



Prick Italian sausage casing and place in a cold skillet. Pour hot water over them; cover and cook for 10 minutes. Remove sausages with slotted spoon and cut into 1 1/2 inch chunks. Pour sausage drippings into a large Dutch oven and saute mushrooms, carrots, onion, celery, and parsley until just tender, but still crisp. Drain off any excess fat and return sausage to pot. Add tomatoes, tomato paste, wine, bay leaf, salt, basil, and pepper. Cover and simmer 1 1/2 hours or until thickened, stirring occasionally. Taste to correct seasonings. Yields 1 1/2 quarts sauce.



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126 -- CREAM CHEESE FUDGE







8 oz. cream cheese

2 squares unsweetened chocolate

1 box powdered sugar

1/4 tsp. vanilla

1 c. chopped nuts



Melt cream cheese, chocolate and sugar. Add vanilla and nuts. Pour onto greased cookie sheet and let cool.



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127 -- NEVER FAIL FUDGE







4 1/2 c. sugar

1/3 c. butter

1 can evaporated milk



Come to boil; stir. Let boil 5 1/2 minutes. Take off stove and add: 1 (10-oz.) sweet chocolate bar,

chopped up

1/2 c. nuts

2 tsp. vanilla

2 pkgs. chips

1 c. marshmallow cream



Stir until all is melted. Put into jelly roll pan.



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128 -- FUDGE







2 c. sugar

3/4 c. margarine

5 oz. can evaporated milk



Mix together and microwave 5 minutes. 1 c. chocolate chips

1 (7 oz.) jar marshmallow creme

1 tsp. vanilla

1 c. chopped nuts (optional)



Mix sugar, margarine and 5-ounce can of milk and microwave on HIGH 5 minutes. Add rest of ingredients. Put back in microwave another 5 minutes. Stir after 2 1/2 minutes. Pour into 9x9-inch square pan. Cool and cut into pieces.



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129 -- LAYERED MINT FUDGE







12 oz. chocolate chips

1 (14 oz.) can sweetened condensed

milk

2 tsp. vanilla

1 c. white baking pieces

1 tbsp. peppermint extract

1 drop green food coloring



In heavy saucepan melt chocolate chips and 1 cup of the milk over low heat. Add vanilla. Spread 1/2 the mix into waxed paper-lined 8 or 9-inch square pan. Chill 10 minutes or until firm. Hold remaining mix at room temperature. In heavy saucepan melt white baking pieces and the rest of the milk. Add peppermint extract and food coloring. Spread on chilled chocolate layer. Chill 10 minutes. Spread remaining chocolate. Chill 2 hours.



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130 -- TEXAS FUDGE







1 lb. shredded cheddar cheese

1 sm. jar salsa (chunky-med.)

1/2 lb. Mozzarella cheese

1/2 lb. Swiss cheese

6 beaten eggs

1 bag tortilla chips



Layer: shredded cheddar cheese, small jar salsa and both kinds of cheese in an 11 x 18 inch pan. Spray with Pam. Drizzle 6 beaten eggs all over the top. Bake at 350 degrees for 25 to 30 minutes. Put on tortilla chips.



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131 -- MILLION DOLLAR FUDGE







4 1/2 c. sugar

1 lg. can evaporated milk

1/4 lb. margarine

1 lb. Hershey bar

1 tsp. vanilla

2 pkgs. Nestle's chocolate chips

(6oz.)

16 reg. marshmallows

1 c. nuts



Combine sugar, margarine, and milk. Boil 7 minutes (count time after mixture begins to boil). Take off heat. Add broken chocolate bar, chocolate chips and marshmallows, stirring until dissolved. Do not heat. Add vanilla, nuts and pour into large buttered pan. When firm, cut into bars.



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132 -- STIR 'N' SPOON FUDGE DROPS







2 tbsp. butter or margarine

1 2/3 c. sugar

2/3 c. evaporated milk

1/2 tsp. salt

2 c. miniature marshmallows

1 c. (6 oz.) semi-sweet chocolate

pieces

1 tsp. vanilla

1/2 c. chopped walnuts

1/2 c. raisins

1/2 c. finely chopped candied

pineapple or dried apricots



Combine butter, milk, sugar, and salt in saucepan over medium heat. Bring to boil. Cook 4 or 5 minutes, stirring constantly. Start timing when mixture starts to bubble around edges of pan. Remove from heat. Add marshmallows, chocolate, vanilla, walnuts, raisins, and candied pineapple. Stir vigorously 1 minute (until marshmallows melt and blend). Working quickly drop by teaspoonfuls onto waxed paper. Makes about 2 pounds.



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133 -- HOLIDAY FUDGE







3 c. sugar

1 c. milk

2 tbsp. butter

2 sq. chocolate

1 tsp. vanilla

1/2 c. black walnuts

1/2 c. figs, chopped

1/2 c. raisins, chopped



Mix the sugar, milk, butter and chocolate. Cook until a soft ball forms when tested in cold water. Stir frequently during cooking. When fudge is done, remove from fire and set in a cool place. Do not disturb for 20 minutes or more. Add other ingredients. Beat until very stiff. Place in a buttered plate. Take the fudge up in hands and knead for 5 minutes. Pat into a shape 1" thick. Cut in cubes.



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134 -- EASY CHOCOLATE FUDGE







1 (12 oz.) chocolate chips

1 (14 oz.) can sweetened condensed

milk

1 1/4 c. walnuts

1 tsp. vanilla



Combine over hot water (not boiling) chocolate chips and sweetened condensed milk, stir until chips melt and mixture is smooth. Stir in walnuts and vanilla. Spread into foil-lined 8 inch square pan. Chill.



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135 -- COCONUT PHILLY FUDGE BALLS







2 1/2 c. confectioners' sugar

1 (3 oz.) pkg. cream cheese

1/4 tsp. vanilla

Shredded coconut

Salt



Gradually add sugar to softened cream cheese; mix until well blended. Stir in vanilla and pinch of salt. Shape into balls and roll in shredded coconut. Chill and serve.



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136 -- NEVER FAIL PEANUT BUTTER FUDGE







2 c. sugar

1 c. milk

Pinch of salt

2 tbsp. butter

1 tsp. vanilla

3/4 c. crunchy peanut butter or

smooth peanut butter



Boil sugar, milk and salt for 10 minutes. Add butter. Continue boiling until mixture forms a soft ball in cold water. Remove from heat. Add vanilla and peanut butter. Beat until mixture starts to set. Pour quickly into buttered pan. Once it starts to set, it hardens fast.



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137 -- HERSHEY COCOA FUDGE







2/3 c. cocoa

3 c. sugar

1/8 tsp. salt

1 1/2 c. milk

1/4 c. butter

1 tsp. vanilla

1/2 c. nuts



Mix sugar, milk, salt and cocoa together and boil until soft ball. Take off and add butter and vanilla. Beat until hard. Pour out and cut into squares.



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138 -- CAROB FUDGE







1 c. chopped dates

1 c. water, divided

1/2 c. carob powder, sifted

1 c peanut butter

1/2 c. coconut

1 c. chopped walnuts

1 tsp. vanilla



Cook dates in 1/2 cup water until very soft, about 5 minutes. Set aside. Combine 1/2 cup water with carob powder in small saucepan. Boil carob mixture, stirring, 5 minutes until making a smooth paste. Combine dates and remaining ingredients. Press into 8 inch square pan. Refrigerate. Cut into squares. Makes 2 dozen.



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139 -- PERFECT EVERY TIME FUDGE







3 (6 oz.) pkg. chocolate chips

1/4 tsp. salt

1 c. butter OR margarine

1 (7 oz.) jar marshmallow creme

1 (13 oz.) can evaporated milk

4 1/2 c. sugar

1 c. walnuts, chopped

1 tsp. vanilla extract



Put chocolate, salt, butter, marshmallow creme into a bowl. Combine evaporated milk and sugar in large saucepan. Place over moderate heat (do not use controlled heat burner). Bring to a full, rolling boil, stirring constantly for 13 minutes. Pour over chocolate mixture and beat until chocolate is melted. fold in nuts and vanilla. Pour into 2 (8 x 8 x 2 inch) pans. Bakes 5 pounds.



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140 -- FUDGE RIBBON CAKE







2 tbsp. butter

2 1/4 c. sugar

1 (8 oz.) pkg. cream cheese

1 tbsp. cornstarch

3 eggs

1 1/3 c. milk plus 2 tbsp.

1 1/2 tsp. vanilla

2 c. flour

4 envelopes Nestle's Choco-bake

1 tsp. salt

1 tsp. baking powder

1/2 tsp. soda

1/2 c. butter



Cream butter with cream cheese, 1/4 cup sugar, and cornstarch. Add 1 egg, 2 tablespoons milk, and 1/2 teaspoon vanilla. Beat at high speed until smooth. Set aside. Combine flour with 2 cups sugar, salt, baking powder, and soda in large mixing bowl. Add 1/2 cup butter and 1 cup milk. Blend well at low speed. Beat 1 1/2 minutes. Add remaining milk, 2 eggs, choco-bake, and 1 teaspoon vanilla. Continue beating at low speed. Spread half of batter in greased and floured 13 x 9 inch pan. Spoon cream cheese mixture over batter. Top with remaining chocolate batter to cover. Bake at 350 degrees for 60 minutes until cake springs back when touched lightly in center. Cool and frost.



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141 -- ROCKY ROAD FUDGE







2 tbsp. margarine

1 (12 oz.) pkg. semi-sweet chocolate

chips

1 (14 oz.) can Eagle Brand milk

2 c. dry roasted peanuts

1 (10 1/2 oz.) pkg. miniature

marshmallows



In saucepan melt morsels with Eagle Brand and 2 tablespoons margarine. Remove from heat and add peanuts and marshmallows. Stir thoroughly and spread into waxed paper-lined 13 x 9 inch pan. Chill 2 hours.



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142 -- MARSHMALLOW FUDGE







2 1/4 c. sugar

3/4 c. evaporated milk

1/4 c. margarine

1/4 tsp. salt

1 c. marshmallow cream (or 16 lg.

marshmallows)

6 oz. pkg. of semi-sweet chocolate

chips

1 tsp. vanilla

Chopped nuts (optional)



Mix together sugar, evaporated milk, margarine and salt. Then bring to a boil over medium heat, stirring constantly. Remove mixture from heat and add remaining ingredients. Pour into buttered pan and chill.



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143 -- DIABETIC CHOCOLATE PECAN FUDGE







1 env. unflavored gelatin

1/4 c. water

1 sq. unsweetened chocolate

1/8 tsp. cinnamon

1 tsp. sweet & Low liquid

1/4 c. water

1/2 c. evaporated milk

1/2 tsp. vanilla

1/4 c. chopped pecans



Soften gelatin in 1/4 cup water for 5 minutes. Melt chocolate with cinnamon and Sweet & Low liquid. Slowly add evaporated milk and water. Add gelatin and stir until dissolved. Remove from fire and add vanilla; cool. When mixture begins to thicken, add nuts. Turn into dish. When firm, cut. Each piece equals 1/3 milk exchange and 1/2 fat exchange.



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144 -- TWO-MINUTE MICROWAVE FUDGE







1 lb. confectioners' sugar

1/2 c. cocoa

1/4 c. milk

1/2 c. margarine

1 tbsp. vanilla extract

1/2 c. chopped nuts



Blend sugar and cocoa together in a glass bowl. Add milk and margarine, but do not mix. Cook 2 minutes in microwave oven. If margarine is not completely melted, it will melt when mixed. Add vanilla and nuts. Stir until well blended. Pour into greased 6x9 inch container. Place in refrigerator for 20 minutes to 1 hour. Cut and serve.



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145 -- WHITE FUDGE







2 c. sugar

1 c. light cream or evaporated milk

1/2 c. butter

1/2 c. flaked coconut

1 tsp. vanilla

8 oz. white almond bark

1 c. miniature marshmallows

1/2 c. chopped walnuts



Boil sugar, cream and butter to a soft ball stage (234 degrees). Remove from heat. Add almond bark and marshmallows. Beat until melted. Stir in nuts, coconut and vanilla. Put in 9x9 inch buttered pan. Cut in squares when cool.



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146 -- SOUR CREAM FUDGE







2 c. sugar

2 tbsp. white corn syrup

1 c. sour cream

1/2 c. black walnuts

1 tsp. vanilla



Mix sugar, corn syrup, butter and sour cream together. Cook over medium heat until reaches the soft ball stage. Cool to room temperature. Beat until thick and pour all at once onto buttered platter. Do not spread top, it will be glossy and uneven.



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147 -- MARBLE FUDGE







1 (12 oz.) pkg. semi-sweet chocolate

1 (12 oz.) pkg. butterscotch

1 c. peanut butter

1 (10 1/2 oz.) pkg. mini marshmallows

1 c. salted nuts



1. Combine chocolate, butterscotch and peanut butter in large glass bowl. 2. Microwave on medium 5 minutes. Stir until melted. 3. Fold in marshmallows and peanuts. Spread in a buttered 13 x 9 inch pan. 4. Refrigerate for several hours or until set. Cut into squares. Evangeline #172



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148 -- FOOLPROOF DARK CHOCOLATE FUDGE







3 (6 oz.) pkg. semi-sweet chocolate

chips (3 c.)

1 (14 oz.) sweetened condensed milk

1 c. chopped walnuts

Dash salt

1 1/2 tsp. vanilla



In a heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into a foil or wax paper lined 8 or 9" square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.



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149 -- EASY PENUCHE FUDGE







2 c. light brown sugar

1 c. white sugar

3/4 c. evaporated milk

1/2 tsp. salt

2 tsp. vanilla



Cook for 5 minutes. 1 tbsp. butter

1 tbsp. marshmallow

1/2 c. nuts



Add later. Cook for 5 minutes stirring constantly (a small sample in cold water should form a ball). Add 1 tablespoon butter and 1 tablespoon marshmallow. Add 1/2 cup chopped nuts. Pour in square pan to cool.



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150 -- DIVINITY FUDGE







1/2 c. white corn syrup or honey

2 c. sugar

1/2 c. water

2 egg whites

Pinch of salt

1 tsp. vanilla

1/2 c. chopped nuts



Boil syrup, sugar and water, using a candy thermometer to hard boil stage. Beat egg whites until stiff. Pour sugar mixture over beaten egg whites slowly while continuing to beat mixture. Beat until it begins to look dull and gets stiff. Add salt, vanilla and nuts, stir well. Drop by teaspoonful onto wax paper.



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151 -- GERMAN FUDGE







4 1/2 c. sugar

Pinch of salt

2 tbsp. butter

1 can evaporated milk



Boil 6 minutes. Simmer. Put in bowl: 12 oz. chocolate bits

12 oz. German sweet chocolate

1 pt. marshmallow creme

2 c. nuts



Pour boiling mixture over chocolate. Beat until chocolate is melted and well mixed. Pour into greased pan and let set several hours before cutting.



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152 -- SUGAR-FREE FUDGE







1/4 c. diet margarine

2 oz. unsweetened chocolate

24 packets Equal sweetener

1 tsp. vanilla extract

1 (8 oz.) pkg. cream cheese (softened

Optional: 1/2 c. chopped nuts



Melt margarine over low heat. Add chocolate and stir just until melted. Remove from heat and stir in sweetener and vanilla. Combine chocolate mixture with cream cheese and beat until smooth. Stir in the nuts (optional). Spread mixture in a lightly greased 8 inch square pan. Refrigerate until firm. Cut into 1 inch squares. Store in refrigerator.



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153 -- NO COOK FUDGE







2 lbs. confectioners' sugar

1 c. cocoa

2 eggs

2 tsp. milk

2 tsp. vanilla

1/2 c. melted butter

3 lg. tbsp. peanut butter



Mix ingredients, add milk for desired consistency. Spread into pan that has been well greased with butter or margarine. Refrigerate until well set.



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154 -- STRAWBERRY DIVINITY FUDGE







2 c. sugar

1/2 c. water

1/4 tsp. cream of tartar

1 c. preserved strawberries

2 egg whites



Boil sugar, water and cream of tartar to firm ball stage (248 degrees). Add strawberries which have been drained as dry as possible. Let come to a boil again. Pour slowly, beating constantly, over stiffly beaten egg whites. Beat until thick and fluffy. Pour into well buttered pans. When firm cut in squares. Any thick preserves or candied fruit may be substituted for strawberries. (Ethel Mamo Miller's mother) submitted by Dossie Smith



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155 -- CHEERY CHERRY VANILLA FUDGE







2 c. granulated sugar

1/2 c. dairy sour cream

1/3 c. light corn syrup

2 tbsp. butter

1/4 tsp. salt

2 tsp. vanilla

1/2 c. quartered candied cherries

1 c. coarsely chopped walnuts



In 2 quart glass measuring cup with handle, combine sugar, sour cream, corn syrup, butter and salt. Microwave on high 5 minutes. Stir well until sugar dissolves. Microwave on high 6 minutes (or until mixture reaches 236 degrees). Let stand 15 minutes. Do Not Stir. Add vanilla; beat until mixture starts to loose its gloss (about 6 minutes). Stir in cherries and walnuts. Quickly pour into buttered 8 1/2 x 4 1/2 inch loaf pan. Cool and cut into squares. Makes about 1 1/2 pounds.



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156 -- CHERRY-NUT WHITE FUDGE







3 c. sugar

1 1/2 c. whipping cream

1 c. white corn syrup

1 c. coarsely chopped pecans or

walnuts

1/2 c. maraschino cherries, halved

and well drained



Combine sugar, cream and syrup in a large heavy kettle (I use 4 quart pressure cooker kettle) and cook at medium heat, stirring until sugar is dissolved. Then continue cooking at low-medium heat until a spoon of candy dropped into cold water is formed into firm, soft ball, 20-30 minutes. The mixture will be a light caramel color. Set aside until the bottom of the kettle is cool enough to rest on your lap. Add nuts and cherries. Beat or stir with a large heavy spoon until shine disappears, another 20 minutes or more. Turn into 13x9 inch buttered pan and allow it to set. Cut into pieces. This keeps very well when stored in tightly covered tins.



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157 -- CHERRY OPERA FUDGE







3 tbsp. butter or margarine

3 tbsp. milk

1 pkg. of creamy white frosting mix

1/2 c. chopped nuts

1/2 c. candied cherry halves



Butter loaf pan, 9 x 5 x 3 inches. In top of double boiler, melt butter in milk. Stir in frosting, mix (dry) until smooth. Heat over rapidly boiling water 5 minutes; stirring occasionally. Stir in nuts and cherries. Spread mixture evenly in pan. Let stand until firm. Cut into 1 inch squares (32 squares).



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158 -- CHERRY - NUT FUDGE







1 (12 oz.) pkg. chocolate chips

1 (12 oz.) pkg. butterscotch chips

1 can sweetened condensed milk

1 jar Maraschino cherries

1 c. nuts



Melt chocolate and butterscotch chips and sweetened condensed milk in microwave on medium for 10 minutes, stirring occasionally. Add nuts and drain chopped cherries and pour into greased 9 x 13 inch pan.



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159 -- EASY CHERRY FUDGE BARS







1 pkg. fudge cake mix (dry)

1 can cherry pie filling

1/2 tsp. almond flavoring



Mix ingredients. Pour in 11"x15" greased and floured pan. Bake 25 minutes at 350 degrees.FROSTING:

1/3 c. milk

1 c. sugar

5 tbsp. butter

1 c. chocolate chips



Mix milk, sugar and butter and boil 1 minute. Take off burner and add chocolate chips. Pour over bars. Cool and cut.



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160 -- EASY CHERRY NUT FUDGE







2 lbs. dipping bark chocolate

3 whole eggs, well beaten

1 c. candied cherries

1/2 c. nuts, chopped



Melt chocolate in double boiler. Add well beaten whole eggs, one at a time. Add cherries and nuts. Place wax paper on cookie sheet. Spread fudge in pan to desired thickness. Let cool. Cut into squares.



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161 -- UNBAKED CHERRY FUDGE BARS







1/2 c. butter

1/2 c. sugar

6 tbsp. cocoa

1 tsp. vanilla

1 egg

2 c. graham cracker crumbs

1/2 c. coconut

1/2 c. nuts



FILLING:

1 c. butter, creamed

2 tbsp. maraschino cherry juice

2 tbsp. vanilla instant pudding

2 c. powdered sugar

1/2 c. fine cut cherries



FROSTING:

Hershey bar, melted



Place butter, sugar, cocoa, vanilla and egg in double boiler. Heat and stir until melted and well blended. Then add graham crackers, coconut and nuts and pat into a 9"x13" greased pan. Combine all remaining ingredients, except the Hershey bar and spread this mixture over first layer. Frost with the melted Hershey bar.



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162 -- FAST AND EASY CHERRY ALMOND FUDGE







1 (14 oz.) can sweetened condensed milk

2 c. semi-sweet chocolate chips, 12

oz.

1/2 c. coarsely chopped almonds

1/2 c. chopped CANDIED cherries

1 tsp. almond extract



Line an 8 x 8 pan with foil. In a microwave-proof bowl, combine milk and chocolate. Microwave on high in 30 second intervals for 1 1/2 to 2 minutes OR until chocolate is melted and mixture is smooth when stirred. Add almonds, cherries, and extract. Spread into pan. Chill. Cut into 1 inch squares. Store covered in refrigerator. Yield 64 (1 inch squares).



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163 -- CHERRY FILLED FUDGE







2 c. sugar

1/2 c. milk

1/2 c. light cream

1 tbsp. light corn syrup

1 tbsp. butter

1/2 tsp. salt

1 tsp. vanilla

1/4 c. candied cherries, chopped



Butter sides of heavy 1 quart saucepan. Combine sugar, milk, cream, corn syrup and salt. Cook and stir over medium heat until sugar dissolves and mixture comes to a boil. Cool to lukewarm without stirring. Add butter and vanilla. Beat vigorously until mixture becomes very thick and starts to lose its gloss. Quickly stir in cherries and pour into buttered pan or platter.



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164 -- IRISH DINNER DOUBLE MINT FUDGE BROWNIES







BROWNIE:

1 c. sugar

1 stick butter

4 eggs

1 c. flour

1/2 tsp. salt

1 tsp. vanilla extract

1 (16 oz.) can Hershey's chocolate

syrup



MINT FUDGE FROSTING:

2 c. sugar

2 tbsp. Karo light syrup

1 (3 1/4 oz.) can evaporated milk

1 stick butter

1 (10 oz.) bag chocolate mint chips

Nuts (opt.)



BROWNIE: Cream sugar and butter together. Add the remaining brownie ingredients and blend well. Pour into a 9"x13" greased and floured Pyrex baking dish. Bake at 350 degrees for 30 minutes. When done, frost immediately. (Make frosting while brownies bake.) MINT FUDGE FROSTING: Boil sugar, Karo syrup and evaporated milk together for 3 minutes. Add butter and chocolate mint chips and remove from heat. Beat with a spoon until mixture reaches spreading consistency. Spread on HOT brownies. Sprinkle with nuts, if desired. Cool and cut into squares. Serves 24 to 30.



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165 -- MINT OREO COOKIE FUDGE







2 lbs. green summer coating, melted

Lorann peppermint oil to taste

(approximately 6 drops per pound)

1 (13 oz.) jar marshmallow creme

1 can sweetened condensed milk

1 pkg. Oreo cookies, broken



Mix all ingredients together well. Pour into a foil-lined Tupperware cold cut keeper. Let set overnight, remove and peel off foil. Cut and store in cold cut keeper. For a softer fudge, add to recipe 1 stick of margarine (eliminate paramont crystals).



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166 -- PENUCHE FUDGE







2 1/2 c. light brown sugar

3/4 c. evaporated milk

Pinch of salt

1 tbsp. butter

1/2 tsp. vanilla

1 tsp. light Karo corn syrup

1/2 c. chopped walnuts



Place all ingredients in heavy saucepan (except vanilla and nuts). Boil 19 minutes from the time it starts to boil; do not stir. Shake pan occasionally. Remove from heat and set pan in cold water. Add vanilla and nuts and beat until thick and penuche loses its gloss.



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167 -- NO-BEAT PENUCHE FUDGE







2 c. sugar

1 c. brown sugar, lightly packed

1 tbsp. light corn syrup

2 c. half & half

6 tbsp. butter

3 oz. white confectionery coating,

chopped

1 c. chopped pecans, crisped*



*CRISP NUTS: Preheat oven to 300 degrees, place nuts on ungreased cookie sheet and set in oven. Turn off oven at this time. Let set in oven for 15 minutes to crisp. Line an 8-inch pan with foil, lightly butter foil. Set aside. Combine sugars, syrup and half & half in a heavy 4-quart saucepan. Place over medium heat, stir constantly with a wooden spoon until sugar is dissolved. Clip on a candy thermometer, continue cooking, stirring often. When mixture comes to 237 degrees, remove from heat. Take off thermometer (total cooking time about 30 minutes). Let stand about 10 to 15 minutes. While mixture is standing, cut butter into thin slices, lay on surface of fudge to melt. DO NOT STIR. When melted, add chopped coating and stir thoroughly until coating is melted, butter is well mixed, and mixture thickens. Stir in nuts. Put mixture in foil-lined pan. Cool in refrigerator until set, about 30 minutes.



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168 -- PINEAPPLE FUDGE "ALOHA PENUCHE"







1 c. brown sugar

1 c. granulated sugar

1/4 c. condensed milk

1/2 c. crushed pineapple



Stir ingredients together; cook to soft ball stage. Remove from fire. Add 1 tablespoon butter. Beat until creamy. Add 1/2 teaspoon vanilla and 1/2 cup chopped pecans. Pour into buttered pan; cut into squares.



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169 -- WALNUT PENUCHE FUDGE







1 1/2 c. chopped coarse walnuts

2/3 c. butter or margarine

1 c. packed light brown sugar

1 (14 oz.) can sweetened condensed

milk

1 1/2 tsp. vanilla



Line an 8 inch pan with foil, letting the foil extend over sides; grease lightly. Spread nuts in the bottom of the pan. Melt butter, sugar, and milk. Then cook until sugar is completely melted and it turns to a caramel color and thickened. Add vanilla and nuts. Spread in the pan; cool, then refrigerate until firm (2 to 3 hours). Remove foil and cut into squares.



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170 -- OLD TIME PENUCHE (FUDGE)







4 1/2 c. firmly packed light brown

sugar (1 box or 2 lb.)

1 c. evaporated milk, undiluted

1/2 c. butter or margarine

1/4 tsp. salt

1 tsp. vanilla extract

2 c. chopped walnuts (optional)



In a large saucepan, mix sugar, milk, butter and salt. Cook, stirring until sugar is dissolved. Continue cooking until 238 degrees registers on candy thermometer or until a small amount of mixture dropped into cold water forms a soft ball. Remove from heat and let stand until lukewarm, 110 degrees. Add vanilla and walnuts. Beat until mixture is thick and loses its gloss. Pour into buttered 9 inch square pan. When firm, cut into squares. Makes about 3 pounds. This is her grandmother's recipe.



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171 -- GINGERBREAD







2 eggs

3/4 c. brown sugar

3/4 c. molasses

3/4 c. melted shortening

2 1/2 c. flour

2 tsp. soda

2 tsp. ginger

1 1/2 tsp. cinnamon

1/2 tsp. cloves

1/2 tsp. nutmeg

1/2 tsp. baking powder

1 c. boiling water



Cream sugar and melted shortening. Blend in eggs and molasses. Sift flour with spices, soda, and baking powder. Add to creamed mixture. Finally add the boiling water. Beat well. Pour into 9x13 inch greased pan. Bake for 30 minutes at 350 degrees.



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172 -- LEMON PIE







3/4 c. sugar

1 3/4 c. water

1 tsp. salt

3 tbsp. cornstarch

2 tbsp. flour

Grated rind of 1 lemon

Juice of 2 lemons

2 egg yolks (use whites for meringue)



Combine all ingredients. Cook over medium heat in heavy saucepan, stirring constantly. When thick, pour into prebaked pie shell that has cooled completely. Meringue can be made (or cover with whipped topping). Grace Balsizer Lindsay



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173 -- PICKLED SWEET PEPPERS







2 1/2 lb. peppers

2 c. sugar

2 c. cider vinegar

2 c. water

1/2 tsp. celery seed

1/2 tsp. mustard seed

2 cloves garlic, crushed

1 tsp. salt



Wash and remove seeds. Cut in strips. Cook 3 minutes in boiling water. Drain. Add to all ingredients boiling. Simmer 5 minutes. Pack peppers in jar, cover with pickling mixture. Seal and process in boiling water bath--pints for 10 minutes, quarts for 15 minutes. by niece Brenda Baker



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174 -- CREAM PUFFS







5 tbsp. vegetable shortening

1 c. water

1 c. flour

1/4 tsp. salt

4 eggs



Bring to a boil vegetable shortening and water, add quickly flour and salt. Stir with wooden spoon until mixture leaves the side of the pan. Remove from heat, allow to cool somewhat. Add eggs, one at a time, stirring after each egg is added. Drop by spoonfuls on greased pan in little mounds. Bake in hot oven at 450 degrees for 20 minutes. Then at 325 degrees for 25 minutes. Fill with whipped cream or custard. --CUSTARD FILLING:--



2 c. milk

2 eggs

1/2 c. sugar

2 heaping tbsp. flour

1/2 tsp. salt (optional)

1 tsp. vanilla

1 tbsp. butter



Bring milk to boil, set back from heat. Beat eggs until light, add sugar, flour, salt, vnailla and butter. Add to milk and cook until thick, stirring constantly. If this isn't thick enough, mix a little more flour with a little milk and add to mixture. Submitted by daughter Sylvia Turner



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175 -- BUTTERSCOTCH COOKIES







4 c. brown sugar

1 c. lard or butter

4 eggs

1 tbsp. cream of tartar

4 tbsp. milk

1 tbsp. soda

7 c. flour



Mix sugar, shortening, and eggs together. Add milk. Sift cream of tartar and soda with 4 cups of the flour, and mix with the egg mixture. Turn onto a "moulding" board and mix in the three remaining cups of flour. Divide this into 2 parts and shape into long rolls. Let stand overnight in a cold place. Next morning, slice with a sharp knife. Bake in a hot oven.



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176 -- 100 DOZEN SUGAR COOKIES







12 lb. shortening

11 qt. sugar

72 eggs, well beaten

1 qt. milk

24 qt. flour

2 c. and 1 tbsp. baking powder

1 c. salt

1 c. vanilla



Cream shortening and sugar until light, using medium speed. Add eggs and milk. Add flour sifted with baking powder and salt and vnailla. Keep mixture in refrigerator, rolling a small amount at a time. Cut with a 2 1/2 inch cutter. Sprinkle with sugar. Bake on a greased baking sheet at 360 degrees for 10 minutes.



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177 -- Candied Apples



8 Red apples

3 c Sugar

1/8 ts Cream of tartar

1 1/4 c Water

Red food coloring





Wash and dry apples. Insert wooden sticks. Combine sugar, cream of tartar, and water in heavy, deep saucepan. Cook, stirring constantly, until mixture begins to boil. Add food coloring to desired shade. Boil until syrup reaches 300 degress (brittle stage). Dip apples in syrup and twirl unti they are covered evenly. Place on buttered sheet to cool.



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178 -- Candy Apples



2 c Sugar

2/3 c White corn syrup

1 c Water

3 oz Red cinnamon candies

1 Pinch salt

Apples





Combine first 5 ingredients in sauce pan and cook without stirring over low heat to 300 degrees. Remove from heat and place pan in a pan of hot water. Dip apples to coat. Set on waxed paper to dry.





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179 -- Caramel Apple Dip



1 8 oz cream cheese; softened

1/2 c Apple butter

1/4 c Brown sugar

1/2 ts Vanilla

1/2 c Peanuts; chopped

Apples





Place all ingredients except peanuts in Batter Bowl. Mix until smooth using Bamboo Spoon. Stir in chopped peanuts. Chill. Just before serving, slice apples using the Apple Peeler/Corer/Slicer. Arrange apples around dip and serve. Variation: Substitute 1 can (8 ounces) crushed pineapple, drained for the apple butter. Yield: Approximately 2 cups







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180 -- Caramel Apple Salad



8 oz Frozen whipped topping, thawed

1 pk Butterscotch pudding mix

8 oz Can crushed pineapple with juice

3 c Diced apples

1 c Dry roasted peanuts

1 c Mini marshmallows





Mix cool whip, butterscotch pudding and pineapple, with juice, in a bowl. Add peanuts, marshmallows and apples. Stir to mix well. Store in refrigerator until ready to serve. Makes about 8 servings.





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181 -- Caramel Apples



1/3 c Butter

1 c Sugar; Brown pref.

1 ts Vanilla

6 Apples





Melt butter in frypan and add sugar. Stir till sugar is dissolved or softened and everything is well blended, then add vanilla. Core unpeeled apples, cut them into quarters and add to hot sugar. Simmer uncovered over medium heat, basting often with the syrup for 15-20 minutes.







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182 -- Carmel Apple Dessert



1 ts Apple cider vinegar

1 tb Flour

1/2 c Sugar

1 Egg; beaten

1 8 oz crushed pineapple

1 8 oz Cool Whip

4 c To 6 cups diced apples

1 Small bag crushed peanuts





Drain and save pineapple juice.



Cook apple cider vinegar, egg, flour, sugar and pineapple juice on medium heat for 5 minutes to custard consistency, stirring constantly. Let cool.



Mix apples and pineapple first, then add custard mixture and cool whip. Refrigerate. Add nuts before serving.





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183 -- Cinnamon Apple Rings



3 tb Butter or margarine

2 tb Lemon juice

2 tb Honey

1/4 ts Ground cinnamon

4 md Cooking apples; unpeeled, cored, and cut into 1/2" rings





Place butter in a 12" x 8" x 2" baking dish. Microwave at HIGH for 50 seconds or until butter melts. Stir in lemon juice, honey, and cinnamon.



Place apple slices in butter mixture, turning to coat both sides. Cover with heavy-duty plastic wrap. Microwave at HIGH for 5 to 6 minutes or until apples are tender, giving dish a half-turn after 2 minutes. Let stand 2 minutes before serving.





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184 -- Cinnamon Apples



4 24 inch length of aluminum foil

4 lg Tart apples - cored

4 tb Red cinnamon candies

4 tb Seedless raisins

Dot with butter





Cut off four 24 inch length of heavy duty aluminum foil and fold in half. Place one cored apple in center of each foil square; fill hole with one tablespoon each of red cinnamon candies and seedless raisins.



Bring foil up loosely over apple and twist ends together to seal well. Cook foil package over glowing coals til done Serve warm with cream or ice cream if desired.



No time noted - depends on size of apples







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185 -- Delicious Apple Doughnuts



2 Eggs

1 c White sugar

1/3 c Light cream

2/3 c Apple juice

1 c All purpose flour,unsifted

3 ts Baking powder

1 ts Salt

1 ts Nutmeg





Beat the eggs lightly, add the sugar and mix in the cream and the juice.



Sift together the flour, baking powder, salt and nutmeg. Add to the egg mixture and mix well.



Add a little sifted flour if necessary to make a smooth batter. Lift gently onto a floured surface and cut with a doughnut cutter.



Cook the doughnuts in hot oil 370F (190C). Test the temperature with a thermometer, or drop in a cube of bread 1" square. If it browns in less than 60 seconds, the oil is at the desired temperature.





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186 -- Apple-banana Crunch Pie



3 md Apples; cut in chunks

2 md Bananas; cut into chunks

2 tb Lemon juice

1 c All purpose flour

1/2 c Sugar

1/2 c Brown sugar; packed

1/2 ts Cinnamon

1/2 ts Nutmeg

1/2 c Butter or margarine; soften

1 9" pastry shell; unbaked





Combine fruits and lemon juice; let stand 10 minutes. Combine flour, sugar and spices; cut in butter till crumbly. Arrange fruit in pastry shell. Sprinkle with crumb mixture. Bake at 400 degrees F for 35-40 minutes. Cover top lossely with foil if crumb mixture browns too quickly. Cut in wedges to serve.







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187 -- Chocolate Bananas



4 Bananas

7/8 oz Cornstarch

1 3/4 oz Sugar

1 tb Milk

1 3/4 oz Baking chocolate





Peel bananas and cut in half lengthwise. Melt chocolate and stir in milk and cornstarch. Bring to boil.



Put bananas in a dessert dish, pour the sauce over them. Garnish with cool whip or whipped cream, or add a scoop of vanilla ice cream.



Serve warm or cold.







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188 -- Chocolate Covered Strawberries



1 Fresh strawberries

1 pk Chocolate bark.





Wash and drain strawberries. Pat dry with paper towel. Leave stems intact. Place half of the chocolate in a microwave safe bowl. Microwave on high until melted (appx 2 min). Holding berries by the stem, dip one at a time into the chocolate. Gently shake excess and place on waxed paper until firm. If chocolate becomes too thick reheat for a few seconds. Chocolate basket: cover a dish of desired shape (pie pan) with foil and spray lightly with Pam. Place melted chocolate in a ziploc bag and seal. Snip a small hole in the corner and drizzle the chocolate to create a basket. Chill until firm. Carefully remove the basket. Place on a serving tray and fill with chocolate covered strawberries.







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189 -- Apple Peanut Butter Fudge



6 oz Semisweet chocolate pieces

1/2 Marshmallow fluff jar

1/2 c Peanut butter

1 ts Vanilla

2 c Sugar

2/3 c Apple juice

Chopped peanuts (opt.)



Mix semisweet chocolate pieces, half jar marshmallow fluff, peanut butter and vanilla. Set aside. In buttered heavy 2-quart saucepan, mix sugar and apple juice. Cook and stir until sugar dissolves and mixture boils. Cook to soft-ball stage or until candy thermometer registers 240 F, stir frequently. remove from heat, quickly add marshmallow mixture. stir until just blended. Pour into buttered 9" square baking pan. top fudge with chopped peanuts, if desired. cool. Cut into squares. Makes 3 dozen 1-1/2 inch pieces.







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190 -- Buttermilk Fudge



1 Stick of margarine

2 c Sugar

1 c Buttermilk to which

1 ts Soda has been added

2 tb White syrup

1 ts Vanilla

1 c Chopped nuts



Cook to soft ball stage (drop in cold water to test), gets done before candy thermometer reaches soft ball. Add 1 ts. vanilla and 1 cup of chopped nuts. Beat until it looses its gloss and pour into a buttered plate. This foams a lot so cook slowly in a large container.







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191 -- Butterscotch Fudge



1 c Sugar

1/2 c Butter

3/4 ts Salt

7 1/2 oz Jar marshmallow creme

5 1/3 oz Can evaporated milk

12 oz Butterscotch chips

1/2 ts Vanilla

1/2 c Pecans, chopped



Combine the sugar, butter, salt, marshmallow creme, and milk in a heavy saucepan. Cook to rolling boil over medium low heat. Continue to boil for 5 full minutes, stirring frequently. Remove from heat and add butterscotch chips, vanilla, and pecans. Stir until chips are melted. Pour into well-buttered 9x9 inch square pan. Cool and cut into squares.





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192 -- Candy Bar Fudge



1/2 c Butter or margarine

1/3 c Baking cocoa

1/4 c Packed brown sugar

1/4 c Milk

3 1/2 c Confectioners' sugar

1 ts Vanilla extract

30 Caramels, unwrapped

1 tb Water

2 c Salted peanuts

1/2 c Semisweet chocolate chips

1/2 c Milk chocolate chips



In a microwave-safe bowl, combine the butter, cocoa, brown sugar and milk. Microwave on high until mixture boils, about 3 minutes. Stir in confectioners' sugar and vanilla. Pour into a greased 8-in. square baking pan. In another microwave-safe bowl, heat caramels and water on high for 2 minutes or until melted. Stir in peanuts; spread over chocolate layer. Microwave chocolate chips on high for 1 minute or until melted; spread over caramel layer. Chill until firm.

Makes 2-3/4 pounds.





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193 -- Caramel Fudge



3 c Sugar

1 c Cream

1/4 c Butter

2 tb White corn syrup

1/8 ts Salt



In a heavy pan or skillet lightly brown 1 cup sugar. Slowly add cream, remaining sugar, butter, syrup and salt. Cook to soft ball stage or 235-degrees on candy thermometer. Remove from heat; beat until thick. Pour in buttered platter.





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194 -- Cheese Fudge



1 c (2 sticks) butter, softened

8 oz Pasteurized process cheese, cubed

1 1/2 lb Powdered sugar

1/2 c Cocoa

1/2 c Non-fat dry milk

2 ts Vanilla

2 c Coarsely chopped nuts



In a large saucepan over medium heat melt butter and cheese, stirring frequently. Remove from heat. Sift together sugar and cocoa; add to cheese, mixing well. Stir in non-fat dry milk, vanilla and nuts.

Turn into a 9x9x2-inch pan. Chill until firm. Makes 3 pounds.





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195 -- Cherry Vanilla Fudge



3 c Sugar

1/2 ts Salt

1 c Light cream

1/2 c Milk

1/4 c Light corn syrup

2 tb Butter or margarine

2 ts Vanilla

1 c Candied cherries; quartered



Combine sugar, salt, cream, mil, corn syrup and butter in a large heavy saucepan.

Cook over medium heat, stirring constantly, until mixture comes to boiling. Continue cooking, stirring occasionally, until candy thermometer reaches 238F. (soft-ball stage)

Remove from heat, leaving thermometer in the saucepan. Cool to 100F.

Add vanilla. Beat briskly until fudge thickens and begins to lose its gloss. Stir in cherries.

Pour into buttered 8" square pan. Cool. Cut into squares when firm.

Makes 1 3/4 pounds







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196 -- Chocolate Creme Fudge



3 c Sugar

3/4 c Margarine

2/3 c Milk, evaporated

12 oz Chocolate chips, semi-sweet

7 oz Marshmallow creme

1 c Nuts

1 ts Vanilla



Combine sugar, margarine, and milk in heavy 2.5 qt. saucepan; bring to full rolling bowl, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234oF, stirring constantly to prevent scorching. Remove from heat; stir in chips until melted. Add marshmallow creme, nuts and vanilla; beat until well blended. Pour into greased 9"x13" pan. Cool at room temperature, cut into squares. Makes approx 3 lb.





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197 -- Chocolate Fudge



2 1/2 c Sugar

1/2 c Margarine or butter

2/3 c Evaporated milk

1 Jar (7 oz.) marshmallow creme

2 c Semi sweet chocolate chips

3/4 c Chopped walnuts

1 ts Vanilla



Line 9 inch square or 13x9 inch pan with foil so that foil extends over sides of pan; butter foil. In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla. Pour into buttered, foil-lined pan. Cool to room temperature. Score fudge into 36-48 squares. Refrigerate until firm.

Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines. Store in refrigerator.

Makes about 3 pounds--36-48 squares.





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198 -- Chocolate Marshmallow Fudge



1 lg Can Evaporated milk

1/4 lb Butter

4 c Sugar

2 pk Chocolate pieces (6 Ozs ea)

1/2 Jar marshmellow cream



Combine first three ingredients in saucepan and cook to 234 deg.F or until it forms a soft ball in cold water. Stir often. Remove from heat and fold in remaining ingredients. If desired add chopped nuts. Pour into greased 8 X 13 inch pan. Refrigerate until firm. Cut into squares.







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199 -- Chocolate Mint Cookie Crunch Fudge



1 1/2 cup, granulated sugar

1/3 cup unsweetened cocoa powder

1 can (5 oz) evaporated milk

1/2 stick (1/4 c) butter or margarine

1 cup (6 oz) mint-flavored semisweet chocolate chips

16 round chocolate sandwich cookies



Line a 8" square pan with foil; grease foil.

Mix sugar and cocoa in heavy 3 quart saucepan. Stir in milk and butter. Bring to a boil over medium heat, stirring constantly. Without stirring, boil vigorously 5 min. Remove from heat; add chips and stir until melted and smooth. Spread 1 cup in lined pan, top with cookies, then spread remaining fudge evenly over top. Refrigerate 6 hours until firm. Invert pan, peel off foil, invert fudge and cut in 1" squares.







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200 -- Chocolate-Peanut Butter Fudge



1 c Semisweet chocolate chips

1/4 c Lightbrown sugar

2 tb Soy milk

1/2 c Oatmeal

1/3 c Peanut butter, room temp.



Combine chocolate, sugar & soy milk in a steaming bowl & place in a larger pot with some water in it. Cook over low heat until the chocolate has been smoothly melted. Stir in the oatmeal. Drop the peanut butter in by rounded teaspoonfuls. Swirl it around until it is evenly distributed but not blended in.

Line a small, shallow baking dish with wax paper. Pat the chocolate mixture in with the help of a cake spatula. Refirgerate for several hours until chilled & firmly set. Cut into 1" squares.





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201 -- Coffee Fudge



3 c Sugar

3/4 c Milk

2 tb Instant coffee

1/2 c Non-dairy liquid coffee cream

1 tb Light corn syrup

2 tb Butter

1 ts Vanilla

1 1/2 c (6 oz.) chopped chocolate coating or wafers

1/4 c Finely chopped nuts.



Combine sugar, milk, instant coffee, coffee cream and syrup in a 3-quart saucepan. Cover and bring to a boil. Uncover and place thermometer in pan; cook without stirring to 236 degrees F. Remove from heat; add butter and vanilla without stirring. Cool to lukewarm. Beat until candy begins to thicken; pour into a buttered 8-inch square pan. Melt the chocolate coating over hot, not boiling water in a double boiler. Spread evenly over fudge, sprinkle nuts over chocolate. Cut into squares before candy becomes firm. Makes about 49 pieces.





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202 -- Cookies 'n Cream Fudge



2 1/2 c Sugar

1/2 c Margarine or butter

2/3 c (5 oz) Evaporated milk

2 c (7 oz) jar Marshmallow creme

8 oz Almond bark or vanilla flavored candy coating cut into pieces

1 ts Vanilla

12 Oreo cookies, broken into Bite-size pieces



Line 8-inch-square pan with foil so that foil extends over sides of pan; butter foil. In large heavy duty saucepan, combine sugar, margarine, and milk. Bring to a boil over medium heat, stirring constantly. Continue boiling 3 minutes over medium heat, stirring constantly. Remove from heat. Add marshmallow creme, candy coating and vanilla; blend until smooth. Pour half of mixture into foil-lined pan. Sprinkle cookie pieces over entire surface. Top with remaining mixture. Cool to room temperature. Refrigerate 1 to 2 hours or until set. Remove fudge from pan by lifting foil; remove foil from fudge. Using large knife, cut into squares. Store in refrigerator. Makes 36 squares (about 1-1/2 pounds).





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203 -- Creamy Mocha Fudge



1/2 c Cocoa

3 1/2 c Icing sugar

1/4 c Whipping cream

1/2 c Butter

2 tb Coffee; very strong

1/2 c Pecans; coarsely chopped



Stir together cocoa and icing sugar in large bowl till well blended. There should be no lumps. Melt butter over medium heat. Add coffee and beat with an electric beater till smooth. Fold in pecans. Turn into wax paper lined loaf pan. Smooth top with knife dipped in warm water. Refrigerate till set. When set, turn and cut into squares.





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204 -- Creamy Peanut Butter Fudge



3 c Sugar

1 c Evaporated milk

1/8 ts Salt

1 lb Peanut butter

1/2 lb Marshmallow fluff

1 tb Butter

2 ts Vanilla



Combine sugar, milk and salt in saucepan. Cook over medium heat until mixture reaches soft ball stage. Remove from heat; add peanut butter, marshmallow fluff, butter and vanilla. Stir until ingredients are thoroughly combined. Pour into large cake pan to cool.





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205 -- Diabetic Fudge



1 14 1/2 oz. evaporated milk

3 tb Cocoa

1/4 c Oleo

Liquid Sweetner to equal to 1/2 cup of sugar

1/4 ts Salt

1 ts Vanilla

2 1/2 c Graham cracker crumbs

1/4 c Nuts



Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetner, salt. Bring to boil. Remove from heat. Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes. Divide mixture into 32 balls. Roll in remaining cracker crumbs and chill.





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206 -- Divinity Fudge



2 1/2 c Sugar

1/2 c Water; hot

1/2 c Corn syrup; white

1/4 ts Salt

1 ts Vanilla

1/2 c Nut meats

1/4 c Candied cherries

1/4 c Candied pineapple



Put sugar, hot water, corn syrup into saucepan, heat slowly to boiling, stirring until sugar is dissolved. Wipe down sugar crystals from side of pan before syrup starts to boil. When syrup begins to boil, beat egg whites with salt until foamy. Pour 2 T. of syrup on egg whites and continue beating. Cook syrup to soft ball stage, 234 F. Pout half syrup onto beaten egg whites very slowly and continue beating.





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207 -- Double Chocolate Fudge



2 c (12 oz) semi-sweet chocolate chips

1 (11 1/2 oz) package milk chocolate chips

1 (14 oz) can sweetened condensed milk

2 TB cream or milk

2 ts vanilla extract

1 c chopped walnuts (optional)



In saucepan, over low heat, melt semi-sweet chocolate chips with 2/3 cup sweetened condensed milk, 1 TBSP cream and 1 tsp vanilla. Remove from heat; stir in 1/2 cup walnuts. Spread evenly into foil-lined 9-inch square pan. In another saucepan, over low heat, melt milk chocolate chips with remaining sweetened condensed milk, 1 TBSP cream and 1 tsp vanilla. Remove from heat; stir in remaining walnuts. Spread over fudge in pan. chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature. Makes about 2 1/2 pounds.







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208 -- BATTER CRISP ONION RINGS



5 or 6 lg. onions, peeled, cut into

1/4 inch slices & separated into rings

1 c. flour, sifted

1 1/2 tsp. baking powder

1/2 tsp. salt

1/2 tbsp. lemon juice

1 egg

2/3 c. water

1 tbsp. melted shortening

Fat for frying onion rings



Cut onions. Mix together all ingredients for batter. Dip onion into batter and fry in hot fat. Very crispy and good!







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209 -- FRESH ONION RINGS





1 1/2 c. flour

1 1/2 c. beer

3 very lg. onions, sweet or red

3-4 c. shortening



Combine flour and beer in large bowl and blend thoroughly. Using a wire whisk, cover bowl and allow batter to sit at room temperature for no less than 3 hours. Heat oil until hot. Dip rings in batter, then in oil. Cook until golden brown. Drain on paper towels. Serve hot.







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210 -- DEEP FRIED ONION RINGS



6 med. Bermuda or mild white onions

(about 2 1/2 lbs.)

1 slightly beaten egg

1 c. milk

3 tbsp. cooking oil

1 c. plus 2 tbsp. all-purpose flour

1/2 tsp. salt

Cooking oil for deep fat frying



1. Peel and cut onions into 1/4 inch thick slices, separate into rings; set aside.

2. In a medium bowl combine beaten egg, milk and 3 tablespoons oil. Blend in flour and salt until moistened.

3. Fill deep fat fryer or 2 to 3 quart saucepan one-third to half full with cooking oil. Heat oil to 375 degrees. Using a fork, dip onion rings, one at a time, in batter to cover. Let excess batter drip back into bowl.

4. Working quickly place each ring in hot oil. Fry rings a few at a time about 2 to 3 minutes or until golden brown stirring once with fork to separate onion rings. Remove from oil with fork, drain on paper towel. Repeat with remaining batter and onions. Keep cooked onion rings warm on paper towel lined baking sheet in a 250 degree oven. Sprinkle with salt before serving. Makes 6 to 8 servings.







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211 -- EASY ONION RINGS



1 1/2 c. flour

1 1/2 c. beer

3 lg. onions, sliced 1/4 inch thick

and dried of moisture

Oil for frying



Mix flour and beer. Cover and let sit at room temperature for at least 3 hours. Dip onion rings and fry in hot oil









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212 -- ZUCCHINI FRENCH FRIES



2 eggs

1 tbsp. water

1/4 c. + 2 tbsp. all-purpose flour

2 med. zucchini, cut into 1" slices

Peanut oil

Salt



Combine egg and water; beat well. Add flour and beat until smooth. Dip zucchini in batter and deep fry in hot oil, 375 degrees, until golden brown. Drain on paper towels; sprinkle with salt. Serve immediately. Yield: about 2 1/2 dozen appetizer servings.







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213 -- FRENCH FRIES



Vegetable oil

2 med. potatoes (about 2 pounds)

Salt



In deep fat fryer, heat oil (2 to 3 inches) to 375 degrees. Cut potatoes lengthwise into 1/2 inch thick slices, then into 1/4 inch strips. Rinse and pat dry. Fry a few pieces at a time, stirring one or two times until crisp and deep golden brown, 8 to 10 minutes. Drain on paper towels. Sprinkle with salt. Enjoy!





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214 -- BLOOMING ONION 1



What this requires is a sharp knife and a steady hand. Use a LARGE onion, it is easier. Peel the onion, and slice enough off of one end so that it will stay upright by itself. Now, slice the onion vertically in a series of 1/4 - 3/8" parallel slices, stopping 1/2" shy of the bottom. Rotate the onion 90 degrees, and repeat. Place the onion in ice water, and let sit for at least 1 hour. (This causes the 'bloom' to open up.) Mix 1/4 c flour with one egg and 1 T milk. Remove the onion from the ice water and drain very well. Coat with the batter, and fry in very hot oil until golden brown.







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215 -- BLOOMING ONION 2



3 cups cornstarch

1 1/2 cups flour

2 tsps garlic salt

2 tsp paprika

1 tsp salt

1 tsp pepper

24 ozs beer

4 - 6 collosal onions 4" dia or larger

seasoned flour, as needed

1 quart Creamy chili sauce



~ Mix cornstarch, flour and seasonings until well blended; add beeer, mix well.

~ Cut about 3/4" off top of onion, peel onion.

~ Cut into onion 12 - 16 vertical wedges, but do not cut through bottom [root end]. Remove about 1" of "petals" from center of onion. ~ Dip cut onion in seasoned flour and remove excess by shaking; dip in batter and remove excess by gently shaking.

~ Separate petals to coat thoroughly with batter; mix batter after standing to blend ingredients.

~ Gently place onion in fryer basket and deep fry at 375 - 400o for 1 1/2 minutes; turn over and fry a 1 - 1` 1/2 minutes longer or until golden brown.

~ Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer; serve hot with sauce. **Seasoned flour: combine 2 cups flour, 4 tsps paprike, 2 tsps garlic power, 1/2 tsp pepper, and 1/4 tsp caynne pepper; mix well.

**Creamy chili sauce: combine 1 pint each mayonnaise and sour cream, 1/2 cup chili sauce and 1/2 tsp cayenne pepper. Optionally add 1/4 C horseradish.







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216. JALAPENO POPPERS



24 Medium Jalapeno Peppers 1-16 oz Jar Cheese Whiz® 6 Cups Vegetable Oil, for frying 3 Large Eggs 2 Cups Italian Bread Crumbs

Wearing Plastic Gloves, cut the stems off the end of the peppers. With a paring knife, carefully remove the seeds and the white membrane from the inside of the peppers, leaving them whole. Stuff the peppers with the Cheese Whiz. Using a lemon zester, score the sides of the peppers, this will help them hold the breading.

Crack the three eggs into a small bowl and beat until thoroughly mixed. Place the Italian Bread Crumbs in a second bowl. Place approximately 4 stuffed peppers into the egg wash, coating them completely. Remove them and immediately place them in the Italian Bread Crumbs and coat them completely. Place the breaded peppers on a plate and refrigerator for approximately 1 hour. Follow these same procedures and put a second coating of breading on the peppers and again refrigerate them for 1 hour.

Heat the Vegetable Oil in a deep-fat fryer to 375 degrees, or in a large pot again until the temperature is 375 degrees.

Using a slotted spoon, slip 5 to 6 peppers at a time into the hot oil and fry for 2 to 3 minutes, or until golden brown. Remove them from the oil and place them on a paper towel to drawn all the excess oil.

Serve immediately.





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