Divinity Fudge

I think we will have a dessert/candy recipe all week. Their is always so many in these cookbooks, who doesn`t love dessert or candy for that matter!

Divinity Fudge
Mrs. Sylvia Williams

3 cup brown sugar
1 cup boiling water
3/4 cup white corn syrup
2 eggs, stiffly beaten
1 teaspoon vinegar
1 cup walnuts, chopped

Dissolve brown sugar in boiling water. Add syrup and cook slowly until mixture strings from a spoon. Add vinegar to egg whites. Pour syrup mixture over egg whites. Beat until stiff enough to stand when dropped on a dish. add nutmeat and pour out.

Asparagus Casserole

This was in the main dish category, but it could be a side dish....maybe


Asparagus Casserole
Mrs. Elsie Stitt

2 packages frozen asparagus
salt and pepper to taste
1 can cream of mushroom soup
1 small can evaporated milk
1 cup shredded cheese
1 can onion rings

Cook asparagus partially. Put in baking dish, add salt and pepper. Mix soup and milk and pour over asparagus. Dot with butter. Bake 1/2 hour at 325 degrees. Sprinkle with cheese and onion rings on top. Bake just until cheese melts.

Potato Griddle Scones

This recipe is from 1968....


Potato Griddle Scones
Mrs. M. P. Mapes

1 1/2 cups instant flour
1 teaspoon salt
2 teaspoon Baking powder
2 Tablespoon shortening
2/3 cup cold seasoned mashed potatoes
1 egg, eaten
3 Tablespoons milk

Cut shortening until granular. Blend in potatoes. Combine milk and egg and add to mixture. Add more milk if needed to make a dough hold together. Turn onto floured board and roll out to about 3/4-inch thickness. Cut into 2-inch squares. Place on a well greased hot griddle or fry pan. Cook very slowly 7 or 8 minutes. Turn only once. Serve with creamed tuna, salmon or chopped beef. Makes 8 to 10 scones.

Bran Gingerbread

I know most people just think of gingerbread around the fall/winter holidays, but why not have it anytime of year.

Bran Gingerbread
Mrs. Katherine Dodig

1 1/2 cups flour, sifted
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
3/4 cup boiling water
1/2 cup whole bran cereal
1/2 cup shortening
1/2 cup brown sugar, packed
2 eggs
1/2 cup light molasses

Sift together flour, baking powder, soda, salt and spices. Pour boiling water over cereal; let stand to absorb moisture, about 5 minutes. Cream shortening, brown sugar and eggs until smooth. Add molasses and cereal mixture and stir. Blend in dry ingredients. Pour into 9-inch square pan. Bake about 30 minutes at 350 degrees , or until done.

Parsely Cucumber Chips

Here is another Workbasket canning recipe

Parsley Cucumber Chips

4 pounds pickling cucumbers
1/4 cup salt
3 cups cider vinegar
3 cups sugar
3 cups water
1 Tablespoon celery seeds
1 Tablespoon pickling spices
large bunch Fresh parsley

  Wash cucumbers, cut crosswise into 1/4 inch slices, discarding ends. Combine cucumbers and salt in a large bowl. Cover with cold water, let stand 24 hours, drain.
  Prepare home canning jars and lids according to manufacturer`s instructions. Combine vinegar, sugar, water, celery seeds and pickling spices in large sauce pan. Bring to a boil. Place a parsley spring in the bottom of hot jar, add some drained cucumber slices , another sprig parsley and more cucumber slices ending with p[parsley on top. Carefully pour vinegar mixture over cucumbers 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 nine 8oz jars.

Mexican Salad

I think this salad could be a main dish, or just a starter to that wonderfull Mexican dinner.

Mexican Salad
Mrs. Ben H. Dickerson

2 large green sweet peppers
1 medium onion
4 tomatoes
1 teaspoon chili powder
4 slices bacon

Chop and mix vegetables. Cut bacon into small pieces and fry until crisp. Stir in remaining ingredients. When mixture bubbles, pour over vegetables on lettuce leaves. Serve immediately.

/rice and Chicken

Sorry about the late post for today, but after all it is  Labor Day....any who, here is the recipe for today....

Rice and Chicken
Mrs. Marilyn Merrick

1 cup uncooked long grain rice
1 can cream of chicken soup
1 can onion soup
1 can water
1 chicken, cut in serving pieces

Mix rice, soups, and water in flat baking dish. Arrange uncooked chicken on top. bake uncovered for 2 1/2 hours at 300 degrees.

# This recipe is from 1968.