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.