Our favorite recipes (Damascus Church, Chapel Hill, 1963)

2/3 c. evap. milk sweet choc, morsels 1/4 c. butter or margarine 1/2 c. chopped nuts 1 tsp. vanilla Combine first 5 ingredients and bring to a full boil, stir constantly, boil 5 minutes on moderate heat. Remove from heat, add chocolate morsels and stir until melted. Stir in nuts and vanilla. Pour into greased 8n pan and chill until firm. Makes 2 1/4 pounds (2 1/2 cups miniature marshmallows may be used instead of marshmallows cream. Increase milk to 1 cup if marshmallows are used.) CHOCOLATE FUDGE Mary Lee Andrews 2 c. sugar 1 tsp. butter 1 c. evap. milk 1 tsp. vanilla 3 tbsp. cocoa Add sugar, milk and cocoa and cook over low heat, stirring often. When mixture forms soft ball in water, remove from heat. Add butter, vanilla and cool. Beat until thick. Pour out and cut. -27- SNOW BALLS Mrs. Joyce Carson 1/2 c. butter 1 c. chopped pecans 2 tbsp. sugar 1 c. sifted flour 1 tsp. vanilla dash of salt Cream together the butter and sugar. Add other ingredients. Shape dough in balls like marbles. Cook on ungr eased cookie sheet in 325 degree oven for 30 minutes. Roll in confectioners sugar while hot, then again when cooled. PEANUT CANDY ROLL Mrs. Martha Womble 2 egg whites 1 box confectioners sugar peanut butter Beat egg whites until stiff. Sift sugar and mix almost whole box with egg whites, add 1/2 teaspoon vanilla. When mixture is too stiff to stir with spoon, roll like dough with hands. Sprinkle more sugar on a board and roll dough out 1/4" thick. Spread peanut butter over dough, begin at 1 end and roll into a long roll. Let candy set for a few minutes and slice 1/2" slices. Lay on waxed paper. COCONUT BAR CANDY Mrs. Jo Ann Hackney 1 1/2 c. sugar 1/2 tsp. vanilla 1/2 c. milk 1/2 to 1 c. shredded coconut 2 tbsp. butter Pour milk over sugar, add butter and boil 12 minutes. Add vanilla and coconut, beat rapidly until creamy and pour into buttered pan. -28- Miscellaneous PUNCH Mrs, Doris Bennett 1 doz. lemons 2 lbs. sugar 2 lg. bottles ginger ale 1 fresh orange 1 lg. can pineapple juice 1 lg. can frozen orange juice 1 sm. can frozen lemon juice 1 sm. can pineapple juice Mix all together. Serves about 50. Add more ginger ale or water if needed. 14 DAY CUCUMBER PICKLE Mrs. Frances Bowden Soak 50 cucumbers in brine water (strong enough to float an egg) for 1 week. 8th day, drain and cover with boiling water. 9th day, cut cucumbers into slices and replace in jar. Add 10 £ jar of horseradish, 3 tablespoons alum; cover with boiling water again. 10th day, drain again and cover with boiling water. 11th day, drain. Put in large pan 2 quarts vinegar, 5 pounds sugar; tie in bag, 1 tablespoon whole cloves, 1 tablespoon celery seed and several sticks of cinnamon. Bring to boil and pour over cucumbers. 12th day, drain. Reheat vinegar and pour over cucumbers. 13th day, drain and pack cucumbers in jars. Reheat vinegar with spice bag and pour over cucumbers. 14th day, drain and reheat vinegar; pour over pickles and seal. WATERMELON RIND PICKLES Mrs. Laura Dollar