Mississippi Peanut Brittle

Happy Halloween!
Here is a candy recipe for the holiday.

Mississippi Peanut Brittle
Mrs. John O. Fife

1 cup sugar
1/2 cup water
1/2 cup corn syrup
1 cup raw peanuts
1 Tablespoon butter
1 teaspoon soda

Cook sugar, water and syrup to about hard ball consistency on candy thermometer or firm ball in cold water. Add raw peanuts and cook until liquid is light brown. Cream butter and soda together and have ready. Add this at very last. Have a cookie sheet greased. Pour candy on thinly. Cool and break into pieces.

HAPPY HALLOWEN

HAPPY HALLOWEEN!

Sweet Onion Relish

Well one more week of these canning recipes then we will go to other recipes, unless I can find more canning recipes .

Sweet Onion Relish

12 large onions, finely chopped
1 Tablespoon salt
2 green cooking apples, finely chopped
2 red bell peppers, finely chopped
1 cup cider vinegar
1 cup sugar
1 teaspoon white pepper

  Combine onions and salt in large glass bowl . Cover and let stand overnight. Drain well.

Prepare home canning jars and lids according to manufacturing instructions.
Combine vinegar, sugar and white pepper in a saucepan. Bring to a boil, reduce heat. Add chopped onions, red peppers and apples. Simmer about 10 minutes. Carefully ladle hot relish into hot jars, leaving 1/4-inch head space. Adjust caps.
 Process 15 minutes in boiling water bath canner. Makes about 3 pint jars.

Combination Vegetable Salad

This would be good to serve at those upcoming holidays, or just use the dressing recipe for that salad.

Combination Vegetable Salad
Mrs. Bingo Turner

1 large head lettuce, broken into bite size pies
1 cucumber, diced
3 tomatoes, cut in wedges
1 green pepper, sliced crosswise

Combine and cover with plastic wrap.

THOUSAND ISLAND DRESSING

1 cup mayonnaise
2 hard cooked eggs, finely sieved
1/4 cup chili sauce or catsup
1 Tablespoon onion, grated
2 Tablespoon green pepper, grated

Combine ingredients. makes 1 1/2 cups dressing. Add dressing to salad when ready to serve.

Chili Balls

this is a good recipe for this time of year.......

Chili Balls
Mrs. Sylvia Williams

1 pound ground beef
1 egg, beaten lightly
1 onion, chopped
1 heaping teaspoon chili powder
1/2 cup milk
1/2 cup rice, uncooked
1 can tomatoes or tomato puree

Mix all ingredients and form into balls. Brown in fat, then add tomatoes or tomato puree, chili powder , salt and pepper. cook slowly about 1 hour.....

this would be good over spaghetti.

Chocolate Icing

Here is a recipe just for frosting for the sheet cake that was posted yesterday

Chocolate icing
Mrs. Virginia B. Skinner

1/4 pound margarine
6 Tablespoon milk
4 Tablespoon cocoa
1 pound box confectioners sugar
1 teaspoon vanilla
1 cup nutmeats

Start making icing about 5 minutes before sheet cake is done. Combine margarine ,milk, and cocoa and bring to a rapid boil. Remove from heat and add sugar, vanilla and nutmeats. Beat well and spread on cake when taken from oven.

Southern Skillet Cornbread

Here is another version of cornbread....

Southern Skillet Cornbread
Mrs. George Gebhardt

2 cups white cornmeal
1 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon baking soda
2 eggs, well beaten
2 cups buttermilk
4 Tablespoon bacon fat drippings

Stir dry ingredients together; add beaten eggs with buttermilk to dry ingredients. Put bacon drippings in a 10-inch iron skillet. Set skillet in 450 degrees oven until fat is smoking hot. Remove skillet from oven and pour fat into batter. Beat with spoon and pour batter into skillet. Quickly place in oven and bake 15 to 20 minutes at 450 degrees. Cut in squares and serve immediately

Chocolate Sheet Cake

Here is another chocolate cake recipe made from scratch.

Chocolate Sheet Cake
Mrs. Virginia B. Skinner

2 cups sugar
2 cups flour
1/4 pound margarine
1/2 cup shortening
4 Tablespoon cocoa
'1 cup water
2 eggs
1 teaspoon soda
1/2 cup buttermilk
1 teaspoon vanilla

Sift together sugar and flour. Combine margarine , shortening , cocoa and water. Bring to a rapid boil and pour over flour and sugar mixture. Add eggs, slightly beaten, soda, buttermilk and vanilla. Mix well. Pour on greased 12 x 18-inch cookie sheet. Bake 20 minutes at 400 degrees.

Chocolate Marshmallow Fudge

Who is a fudge recipe to save for those upcoming holidays.

Chocolate Marshmallow Fudge
Mrs. Jerry W. Franklin

4 cups white or brown sugar
1 tall can evaporated milk
1 stick butter or margarine
1 ( 12oz) package chocolate chips
1 jar marshmallow fluff
1 teaspoon vanilla
1 cup nutmeats, chopped ( optional)

Put sugar, milk and butter into saucepan. Cook over medium heat until mixture reaches soft ball stage when tested in water. Remove from heat and add chocolate chips and jar of marshmallow fluff. Stir , but do not beat. Add vanilla and nutmeats. Blend well. Pour into buttered plate or dish to cool. Makes 4 pounds.

30 minute Chocolate Cake

who doesn`t love chocolate cake who is a recipe that only takes 30 minutes.

30 minute Chocolae Cake
Mrs. Armon Jordan

2 cups sugar
2 cups flour
1 stick margarine
1/2 cup shortening
3 Tablespoon cocoa
1 cup boiling water
1/2 cup buttermilk
1 teaspoon soda
1 teaspoon vanilla
2 eggs

Combine sugar and flour. Mix margarine, shortening, cocoa and boiling water and beat well. Combine soda and buttermilk and add vanilla and eggs. Add flour and sugar to this mixture. Batter will be thin. Bake in long greased and floured pan 30 minutes at 350 degrees.

ICING

1 stick margarine
6 Tablespoon milk
3 Tablespoon cocoa
1 box confectioners sugar
1 cup pecans

Combine margarine, milk and cocoa and let come to a boil. Add confectioners sugar and pecans. Beat well and put on cake as soon as it is done.

Sweet Canatloupe Pickles

I know the gardens are done here in the Ozarks, but here another canning recipe.

Sweet Cantaloupe Pickles

4 medium cantaloupe
3 cups vinegar
2 cup water
2 cinnamon sticks
2 teaspoon whole cloves
1 teaspoon whole allspice
1 teaspoon ground nutmeg
4 1/2 cup sugar

Cut cantaloupe in half , remove seeds and cut melon into balls or one inch cubes. Combine vinegar, water and spices in a large 6-8 quart stainless steel or unchipped enamel saucepan .Bring to a boil, reduce heat and simmer 5 minutes. Remove from heat , add melon and let stand 1 1/2 -2 hours.
Prepare home canning jars and lids according to manufacturers instructions.
Add sugar to cantaloupe mixture. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer 45 minutes to 1 hour or until cantaloupe becomes slightly transparent
pack melon balls into hot jars, leaving 1/4 inch head space. Carefully pour hot syrup over melon balls, leaving 1/4 inch head space. Remove air bubbles with a non-metallic spatula. Adjust caps.
Process 10 minutes in boiling water bath canner. Makes about five 12 -oz jars.

German Chocolate Cake

Here is a recipe for popular cake made from scratch.

German Chocolate Cake
Betty L. Rippetee

1/4 pound semi-sweet baking chocolate
1/2 cup boiling water
1 cup margarine
2 cups sugar
4 egg yolks, unbeaten
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten

Melt chocolate in boiling water. Cream margarine and sugar. Add egg yolks, one at a time, beating well after each addition. Add vanilla and melted chocolate and mix until well blended. Mix flour with soda and salt. Add dry ingredients, alternately with buttermilk, beating until smooth. Fold in egg whites. Bake 35 to 40 minutes at 350 degrees. This can be frozen and iced when ready to use.

ICING

1 cup evaporated mik
1 cup sugar
3 egg yolks
1/4 pound margarine
1 teaspoon vanilla
1 1/2 cups flaked coconut
1 cup pecans, finely chopped

Combine milk, sugar, egg yolks , margarine and vanilla. Cook over low heat, stirring constantly until thick. Remove from heat and add coconut and pecans. Cover top and layers of cake, but not sides.

Sweet Sour Cabbage Slaw

This one is from 1968.

Sweet Sour Cabbage Slaw
Mrs. Leroy Lamson

1 medium head cabbage
1 medium onion
1/2 green pepper
3 stalks celery
2 cups sugar
2 cups vinegar
1/2 teaspoon salt

Cut or shred cabbage, pepper, onion and celery. Add sugar, salt and vinegar.

The Real McCoy

The first dessert or rather candy......

The Real McCoy
Barbara Kennemore

6 pound sugar
1 pound margarine or butter
1 quart milk
1 quart white corn syrup
paraffin, about 1 1/2 inch square
1 envelope unflavored gelatin
2 Tablespoon water
nutmeats or coconut as desired
Flavoring as desired

Read entire directions before starting to make candy.

Butter and set aside pans. A 9-inch pan is just right for each 1/4 of this recipe.

Combine sugar, margarine or butter , milk, syrup, paraffin and gelatin in large pan, at least 10 quart size. Cook over medium heat, stirring constantly until mixture reaches 236 degrees. Remove from heat and divide into as many portions as flavors desired. This mixture may be flavored any desired way. For example : divide into 4 parts. Make 1 part chocolate by adding 2 Tablespoon cocoa and 1 teaspoon vanilla; make another part peanut butter by adding 2 Tablespoon peanut butter and 1 teaspoon vanilla; another part pink by adding several drops of red food coloring and 1 teaspoon vanilla ; another part vanilla by adding 1 teaspoon vanilla.

Stir in flavorings and beat each until very stiff. Chopped nutmeats or coconut may be added. Continue beating until so stiff it won`t fall from spoon. Quickly spread into buttered pans. Cut into squares. Makes about 15 pounds candy. This candy will keep for a long time if stored in airtight container.

Mexican Chili Con Carne

Ok, I am back, took a break from entering recipes for a week...here we go...I think since I took a break last week maybe we might have two recipes this week.
Here is the first one for Monday.

Mexican Chili Con carne
Mrs. Katherine Dodig

1 medium onion, chopped
1 clove garlic, minced or mashed
3 Tablespoons salad oil or shortening
2 pounds ground chuck
3 Tablespoon flour
3 Tablespoons chili powder
2 1/2 cups beef stock or bouillon
2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried oregano, crumbled

Sauté onion and garlic in oil and remove from pan. Brown meat in oil until crumbly. Stir and cook a few minutes longer to blend. Pour hot beef stock. Add sautéed onion and garlic; season with salt and pepper and oregano. Cover and simmer for 1 hour , stirring occasionally. Serves 6.

Cherry Coconut Coffee Cake

I think any kind of cake is a comfort, especially when it is good with a cup of coffee or glass of ice cold milk.


Cherry Coconut Coffee Cake
Mrs. Elsie Stitts

3 Tablespoon butter or margarine
1/2 cup flaked coconut
1 can cherry pie filling
1 1/2 cup flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup sugar
1/4 cup butter,melted
1/4 cup milk

Melt 3 Tablespoon butter in 9 x 9x 2-inch baking pan. Add coconut and cherry pie filling. Sift flour, baking powder and salt. Beat eggs until thick. Gradually add sugar, beating well after each addition. Stir in melted butter, but not hot butter. Add dry ingredients, alternately with milk. Beat until smooth. Pour onto pie filling. Bake 40 to 50 minutes at 350 degrees . While warm, frost with confectioners sugar icing.

Orange Loaf Cake

Here is a loaf cake using orange rind....

Orange Loaf Cake
Shirley Simpson

2 cups sifted cake flour
1 1/2 cups granulated sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup shortening
1/2 cup orange juice
1 Tablespoon orange rind, grated
2 eggs

Sift together into mixing bowl cake flour, sugar, baking powder and salt. Add shortening, ornage juice and rind. Beat vigorously for 2 minutes. If using electric mixer, use medium speed. Add eggs and beat for 2 more minutes. Pour into waxed paper -lined 4 x 9 x 3-inch loaf pan. This cake has a texture similar to pound cake. Set on cookie sheet and bake 1 hour at 350 degrees. Cool cake on rack. Remove from pan while still warm.

Icing

1 cup sifted confectioners sugar
2 Tablespoon orange juice
1 teaspoon orange rind, grated

Combine ingredients and mix until smooth. Glaze cake while it is still warm.

Hot Potato Salad

Since this is comfort food week because of the fall weather...I think potato salad is a comfort food, even though most of the time we only eat it during the summer months, but why not have in it the fall as well.

Hot Potato Salad
Mrs. John O. Fife

4 or 5 medium potatoes
4 slices bacon
2 teaspoon onion, minced
1/2 cup vinegar
1/4 cup water
1/4 cup sugar
2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dry mustard
1/4 cup parsley, chopped

Cook potatoes, peel and slice. Mince bacon; fry until crisp and drain. Combine onion, vinegar , water, sugar , salt , pepper and mustard. Heat and add to potatoes. Add bacon and parsley, mixing carefully with fork so potato slices are not broken. Heat slowly.

Barbeque Pot Roast

This fall weather we have been having lately makes me want to fix a few comfort foods....here is a recipe for one....hint after browning the roast  can put in crock pot and let cook all day.

Barbeque Pot Roast
Mrs. Katherine Dodig

3 to 4 pound beef arm or blade pot roast ( used a deer roast)
3 Tablespoons lard or drippings
1/8 teaspoon pepper
1 teaspoon salt
1/2 cup catsup
1/2 cup water
1 Tablespoon vinegar
1 Tablespoon brown sugar
2 Tablespoon lemon juice
1 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1 medium onion, sliced

Brown pot roast in lard or drippings. Mix remaining ingredients and add roast. Cover tightly and cook slowly 3 1/2 to 4 hours or until tender. Thicken liquid for gravy. Serves 6 to 8.

Snappy Turtles

These could also be considered a candy to a point....but we will say they are a cookies.


Snappy Turtles
Mrs. Frances Spalding

1 1/2 cups enriched flour
1/4 teaspoon soda
1/4 teaspoon salt
1/2 cup butter or margarine
1/2 cup brown sugar, firmly packed
2 eggs
1/2 teaspoon vanilla
1/8 teaspoon maple flavoring

Sift together flour, salt and soda. Cream butter or margarine, and add brown sugar slowly. Add 1 egg and 1 yolk. ( Reserve white) Beat well. Blend in vanilla and maple flavoring. Add dry ingredients gradually. Dough will be soft. Chill, if desired.
Arrange 5 pecan halves, for each cookie, to resemble head , feet of turtle. Mold dough into balls. Dip bottom into egg white and press lightly onto pecan halves. Use 1 rounded teaspoon dough . Bake 10 to 12 minutes at 350 degrees. Cool. Frost.

Chocolate Frosting

1/2 cup semisweet chocolate morsels
1 Tablespoon butter or margarine
1/4 cup milk
1 cup powdered sugar

Combine first three ingredients, in top of double boiler. Heat over boiling water until melts. Remove from heat . Add powdered sugar and blend.

Bubble Bread

Here is another recipe for Bubble bread or monkey bread...

Bubble Bread
Mrs. Esther K. Crawford

2 enevelopes yeast
1/2 cup warm water
1 cup milk
2 eggs
1/2 cup sugar
1 teaspoon salt
5 1/2 cups flour
1/2 cup butter
1/2 cup sugar
2 teaspoon cinnamon
melted butter

Scald milk and let cool. Dissolve yeast in warm water. Beat with mixer or by hand butter, 1/2 cup sugar, salt and eggs. Add milk, yeast and flour. Mix well and knead 5 to 10 minutes. Put in greased bowl and put in warm place until double in size. Knead again and pull off balls the size of walnuts, roll in melted butter and dip in mixture of 1/2 cup sugar and cinnamon. Place in zip-zag fashioned in a greased 10 -inch tube angel food pan. place another layer on top of first layer. Let rise again in warm place until level with pan. Bake 15 minutes at 375 degrees and then 30 to 40 minutes more at 325 degrees. Chopped pecans may be added to the sugar cinnamon mixture if desired.

Shortbread Cookies

These are yummy....

Shortbread Cookies
Mrs. James Flack

1 pound butter
1 cup sugar
4 to 4 1/2 cups flour

Cream butter and sugar together. Mix in 2 cups flour and stir in remaining flour with spoon. Pat dough out in cookie sheet and bake 1 hour and 15 minutes at 325 degrees. Cut while hot. Cool before removing. add nutmeats or chocolate chips, if desired, before baking.

Brown Sugar Chews

Today we get two recipes for cookies.....

Brown Sugar Chews
Mrs. Mary Duke

1 egg
1 cup brown sugar
1 teaspoon vanilla
1/2 cup flour, sifted
1/4 teaspoon salt
1/4 teaspoon soda
1 cup nutmeats, coarsely chopped

Combine egg, brown sugar and vanilla. Add sifted flour with salt and soda. Add nutmeats and bake in well-greased square pan 18 to 20 minutes at 350 degrees. cookies should be soft when taken out of oven. Cool in pan . Cut in squares.

Carrot Cookies

Yes, you can make carrot cookies...they are cookies that are healthy....

Carrot Cookies
Mrs. Pat Robriquez

1 cup carrots, cooked and mashed
3/4 cup shortening
1 cup sugar
1 egg, beaten
2 cup flour
2 teaspoon baking powder
1/4 teaspoon salt
1 Tablespoon orange rind, grated
1/2 teaspoon vanilla

Cream shortening, sugar and carrots; add egg. sift flour, baking powder and salt and add to batter. Add grated orange rind and vanilla last. Drop on cookie sheet and bake 25 to 30 minutes at 350 degrees.

ICING

1 cup confectioners sugar
juice of 1/2 orange
juice of lemon

Combine ingredients and ice cookies.

Pickled Three Bean Salad

Another canning recipe from workbasket....

Pickled three Bean Salad

1 1/4 - 1 1/2 pound green beans
1 1/4 to 1 1/2 pound wax beans
1 pound lima beans
2 cup sliced celery
1 large onion, sliced
1 red pepper, diced
2 1/2 cup sugar
3 cup white vinegar
1 1/4 cup water
1 Tablespoon mustard seed
1 teaspoon celery seed
4 teaspoon salt

  Prepare home canning jars and lids according to manufacturer`s instructions.

Wash beans, trim ends, cut into 1 1/2-inch pieces. Shell lima beans. combine beans, celery, onion and pepper in a large saucepan. Cover with boiling water and cook 7-8 minutes. Drain. Bring sugar, vinegar, water, mustard seed , celery seed and salt to a boil. Simmer 15 minutes. Add drained bean mixture . Heat to boiling. Carefully pack into hot jars, leaving 1/4-inch head space. Remove air bubbles with a non-metallic spatula. Adjust caps.

Process 15 in a boiling water bath canner. Makes about 5 pint jars.

Chocolate Banana Cookies

Here is another cookie recipe ....today is Home-made cookie day.


Chocolate Banana Cookies
Mrs. Leroy Lamson

1 package chocolate morsels
2/1/4 cup sifted flour
2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2/3 cup shortening
1 cup sugar
2 eggs
2 bananas or 1 cup mashed

Melt chocolate morsels over hot , not boiling water. Sift together baking powder, salt, soda and flour/. Blend in shortening and sugar together. Beat in eggs. add melted chocolate, flour mixture and the ripe mashed bananas. Drop by teaspoonful on greased cookie sheet. Bake 12 minutes at 400 degrees. Makes 7 dozen

Olive Cheese Snack

Olive Cheese Snack
Mrs. Elsie Stitt

1 ( 5 oz) jar bacon -cheese spread
4 Tablespoon butter or margarine
dash of hot pepper sauce
Dash of Worcestershire sauce
3/4 cup sifted all-purpose flour
1 small jar ( about 30) medium size stuffed green olives

Blend cheeses and butter or margarine until light and fluffy. Add hot pepper sauce and Worcestershire sauce. Mix well. Stir in flour and mix to form a dough. Shape around olives, using about 1 teaspoon mix for each. Place on ungreased baking sheet. Bake 12 to 15 minutes at 400 degrees or until golden brown. Makes about 30.