Recipes from our hearth

til firm. Cut into squares. Makes about 36 squares. | Anna Gibson S-MINUTE FUDGE Combine 2/3 cup (small can) undiluted evaporated milk. 1-2/3 cups sugar and 1/2 tsp. salt in saucepan over medium heat. Heat to boiling and cook 5 minutes, stirring constantly. Remove from heat. Add 1-1/2 cups diced marshmallows, 1-1/2 cups chocolate chips, 1 tsp. vanilla and 1/2 cup chopped nuts. Stir 1-2 minutes (or until marshmallows melt). Pour into buttered 9-inch square pan. Mrs. W. J. Gibson NEVER FAIL FUDGE 5 cups white sugar 1 tall can evaporated milk 2 sticks butter Combine in a large pan and bring to a boil; boil 7 minutes stirring constantly. Turn off heat and add 2 10-oz. bags of marshmallows and 2 12-oz. packages of chocolate bits. Mix well. Add 1 cup chopped nuts and 1 tsp. vanilla, pour in large pan (greased). When cool, cut in squares. Makes 5 lbs. Mrs. Johnny Davis PEANUT BUTTER FUDGE 2 cups sugar 1 dash of salt 1 lb. of peanut butter or a little more 3/4 cup milk 1 tsp. vanilla Cook sugar and milk to form a soft ball stage, cool and add the salt, vanilla and peanut butter. Beat until it gets thick, pour into greased pan and cut desired squares. Mrs. K. R. Pfaff PRALINES 3 cups light brown sugar 1/4 cup butter l cup milk 1 tsp. vanilla 1-1/2 cup pecans Mix sugar, milk and butter. Cook to 240 degrees (soft ball stage) stirring occasionally with a wooden spoon. Remove from heat and cool to lukewarm. Add nN Ek Sa a Oa nC ee em een CE AR vanilla and nuts, beat until candy begins to hold shape. Drop quickly on waxed paper. Mrs. Roger A. Snyder SEAFOAM 2 cups brown sugar 1/2 cup water 1/4 tsp. cream of tartar Combine ingredients. Stir over medium heat until sugar is dissolved. Continue cooking without stirring until the mixture threads from a spoon. Pour over two stiffly beaten egg whites, beating constantly. Add 1tsp. vanilla. Addl cup chopped nuts if desired. Drop by teaspoons on waxed paper. Mrs. Roger A. Snyder SEA FOAM CANDY 2 cups brown sugar packed 1/2 cup water 1 tsp. vanilla 1/2 cup chopped nuts 1 egg white Boil sugar and water together to soft ball stage. Pour over stiffly beaten egg white, beating constantly as you pour, Add nuts and vanilla, beat vigorously until stiff; when nearly set, drop by spoonfuls on wax paper. Mrs. Johnny Davis CANDY STRAWBERRIES 2 pkgs. strawberry flavor gelatin 1 cup ground peeans 1 cup ground coconut 3/4 cup sweetened condensed milk 1/2 tsp. vanilla Red sugar crystals Green food color Slivered almonds Mix together gelatin, pecans, coconut, condensed (not evaporated) milk and vanilla. Shape mixture into strawberries; chill at least 1 hour. Roll chilled berries in sugar crystals. Add food color to almonds to tint a delicate green. Use for leaves and stems of berries. Store in cool place. Makes about 48 strawberries. Mrs. Fred Byerly - . A he i ‘ : ee : Ta re ee ee ie et La sed FN @ Wat a s = ee oy, id he i iv +4 ; Rd ya ath eae ae ce ace A ‘ aX coy yh Toe ieee i ; / Al ay, a) Wee ce: Laine Ae Mie J 4 P : 7 i i sa) xe st : aD aS om \ f ‘ q de He 4 ays . Ae i. yer, ‘ ‘ nf i ‘ ‘ a ‘ wii ees ae er pat * Soleakeges So cme i] ria, i ie uate 7 - a Mi fil ‘ a cee a A a ad tn 3 ale el ASPARAGUS CASSEROLE From the bottom of the casserole dish, layering up, place 1 layer asparagus 1 layer sliced, boiled eggs 1 layer asparagus 1 layer cheese 1 layer mushroom sauce mixed with 1/3 cup milk 1 thick layer of crumbled Ritz crackers. Bake at 350 degrees for 30 minutes. Mrs. Phyllis Bargoil BROCCOLI CASSEROLE pkg. frozen broccoli spears tsp. salt Tbsp. lemon juice (10) oz. can cream of chicken soup cup grated cheddar cheese