Our favorite recipes (Wilshire Ward LDS, 1957)

1 tsp. Vanilla Method: Place sugar, chocolate, liquid, corm syrup, butter, and salt into saucepan and beat slowly, stirring until sugar is dissolved and boiling point is reached. Cook without stirring to temperature of 240, or until soft ball stage is reached. Add vanilla. Cool without stirring until lukewarm. Form in balls and slice or pour into buttered pan and cut in squares, Note: If mixture becomes too stiff to spread candy may be kneaded or a few drops of cream added to bring mixture back to spreading consistency. - Grace Funk - 65 REAL CARMEL FUDGE 3 C. Sugar 1 C. Carnation 3 Tb. Butter Evaporated Milk 1 C. broken Nut Meats Method: Brown, or caramelize 1 C. Sugar. Add hot milk (watch it - as it bubbles and foams). When boiling add rest of sugar. Cook until soft ball stage. Takes @ while because carmelized sugar must dissolve. Cool. Then beat until creamy. Add butter while beating, When right consistency add nuts. Pour into buttered pan. Cool. Cut in squares. ~ Maude Marie Johns - PECAN ROLL 6 C. Sugar 1/3 C. Butter 1 Pt. White Karo 1 tsp. Salt 14 C. Canned Milk 1 tsp. Vanilla 2 Lb. Pecans Method: Cook until soft firm ball at 238°. Stir often. Don't be alarmed if mixture curdles. Cool a little, then whip with an electric beater until stiff and it loses its shine. Add vanilla and pecans, quickly. Roll in large rolls; put in refrigerator in waxed paper or aluminum foil. Slice when needed. ; - Johanna McAllister - PENOCHE 1 1/2 C. Light Brown Sugar 1 C. Sweet Milk Butter size of walnut 1 C. pecans or walnuts Method: Boil until it forms a soft ball in water, When partly cooled, beat vigorously. Add 1 ©. broken pecans or walnut meats. Pour in pan and cut like fudge. - Johanna McAllister - ts me ht hk be 7 @eseee 8&8 8B B Wea} \ Seee8 8 } \ Beesa 2 aeseeae ®2 eee 4} SB8R8 an 8 i eS S28 ae ey fap S8 aa es ne iz: a ae ase A Plas Sees o ; easees $ 88e8es 8 ? seeee 4 ee ena Ay BOeaeaes “sf Se eeene S+/e ns ee 8 eee B ~8 88S 8 B aeeeaen SBSeenueaes =e eee, oese8e8 ee e2eaea seeeeu eae Bees ee eesuenses ee Oe etn ee seneaa pe Md a pee a og ee Die eS RY Tt Cia a Ng cis a ie i mg * 4 : i ee, ee ae ae eaten 3 APPETIZER SUGGESTIONS Tiny cream puffs filled with chicken, shrimp, or tuna salad. Cooked chicken livers wrapped in bacon and secured with a toothpick. Broil and serve. Mashed avocado with chopped, canned chili peppers, lemon juice, minced onion and salt. 1 Pkg. dry onion soup combined with 1 C. commercial sour cream, 1 Pkg. chive cream cheese, 2 Tb. mayonnaise, 1 Tb. chopped parsley, 4 tsp. Worcestershire sauce, 4 tsp. prepared mustard and 1 C. minced clams. Combine 1 can green chili peppers, peeled and chopped, 1 clove chopped garlic, 2 or 3 Tb. cream, 1 C. grated Velveeta. Heat and serve hot with potato chips. - Ed. and Ruth Morris - CHEESE PUFF CANAPES 2 Egg Whites % tsp. Salt 1 C. grated American 1 tsp. Worcestershire Cheese Sauce 4 tsp. Paprika % tsp. Dry Mustard Method: Beat egg whites until very stiff. Fold in cheese, sauce and the seasonings. Toast on one side bread or crackers. Spread the untoasted side with the cheese mixture. Place canapes under a moderate broiler flame for about 6 minutes, - Ed. and Ruth Morris - PERINO'S PROSCIUTTO Very thin, raw, imported Italian Ham. Use figs or melon (cantaloupe, honeydew, or Persian). Cut melon in long, rectangular squares. Wrap ham around it. Serve on plate. - Gazetta McBride ~ CHEESE DREAMS Lb. Cheddar Cheese (grated) Lb. Philadelphia Cream Cheese Lb. Butter tsp. Dry Mustard 2 tsp. Worcestershire Sauce Method: Melt butter and cheese together in double boiler, then add mustard and sauce. Cool slightly, then pour over the well beaten whites of 2 eggs.