2 sticks of butter 1 cup of sugar 1 tablespoon of water 1 tablespoon light Karo syrup 1 cup of blanched slivered almonds 6 oz. pkg of semi-sweet chocoate chips On medium heat, melt the butter and then add sugar, water, and Karo syrup, stirring constantly for ten minutes or more - until the mixture turns butterscotch in color. Add the almonds and pour onto a cookie sheet. Spread the mixture out on the sheet. Top with chocolate chips, spreading as they melt. Let this cool completely, then break into pieces. |
1lb dry red beans 1 lb hot links or kielbasa sausage 10 bacon strips, grilled cut into ½ inch thick rounds 1 large onion, chopped 2 Tbsp chopped thyme 1 green pepper, chopped Ms. Dash, seasoned salt, pepper 2 celery stalks, chopped Hot red pepper sauce 3 garlic cloves, minced Steamed rice Cook the beans as you do: either soak them overnight, or bring to a boil for one minute, and then let stand for one hour before continuing to cook—45 minutes or so. Leave plenty of liquid. Cook the bacon and set aside. Use some of the bacon grease to sauté the celery, onion, green pepper, and garlic. Add these veggies to the beans and liquid, along with the crumpled bacon, sausage, thyme and seasoning. Cook, uncovered, until the beans are tender and the cooking liquid has formed a thick sauce, about 30 minutes. Don’t under-season this dish. Serve in bowls over steamed rice. Your own method for cooking rice will be perfect. Add hot sauce as desired to individual bowls. |
2-4 ripe tomatoes, coarsely chopped. One large onion, coarsely chopped. One green bell pepper, coarsely chopped. Or…one cucumber, coarsely chopped. One half-cup of fresh cilantro, chopped. One fresh jalapeno pepper, finely chopped. The juice of a fresh lime. Salt to taste. You may prefer more jalapeno, or less. Combine all the ingredients, then stir in some jalapeno. More or less cilantro, then a dash of salt. As you may know, this salsa gathers flavor as it sits in the frig. Serve it immediately if you’ve run out of time, or let it rest for an hour or two, or overnight. You can dress it by adding fresh ingredients, just like your old soup pot. |
About 10 cups fresh spinach 1 small red onion, sliced thin 1 can water chestnuts, drained and sliced 1 cup fresh strawberries, sliced 1 Tbsp poppy seeds 1 Tbsp sesame seeds Dressing 2/3 cup sugar 1/3 cup canola oil 1/3 cup red wine vinegar 1/4 tsp Worcestershire sauce 1/4 tsp paprika 1/4 cup sliced almonds Combine spinach, onions, chestnuts, and strawberries. Prepare the dressing. Combine the salad, dressing, seeds and almonds. You may want to prepare a little extra dressing, on the side, just in case. |
Mix and place in a 9 x 13 pan: 2 2/3 cups of coarsely chopped pretzels and one cup of melted margarine. Bake this at 350 degrees for 10 minutes and chill. Cream together an 8 oz package of cream cheese and one cup of sugar. Fold in two cups of whipped topping. Layer this on the crust and chill. Dissolve a 6 oz. package of strawberry jello in 2 cups of boiling water and add two 10 oz. packages of frozen sliced strawberries. Let this mixture set up partially befoe putting it on top of the other mixtures. Let the whole business set up before serving. You can put more pretzels on top if you wish. |
1 cup canola oil (or your choice) 1 cup chopped pecans 1 cup maple syrup 2 cups chopped dried fruit 1 tsp orange extract 1/2 tsp salt 3 cups flour 1/2 Tablespoon baking powder 1 cup Quakers Oats Mix the wets and then the drys. Then mix the two together. Soak the fruit first if necessary to soften. Spoon drop the cookies onto an ungreased sheet pan. Bake at 3000 for 35 to 40 minutes. |
