RALINES

Ingredients

• 3 cups light brown sugar
• 1/4 cup butter
• 1 cup milk
• 1 tsp. vanilla
• 1-1/2 cup pecans

Method

1. 1

   Mix sugar, milk and butter.

2. 2

   Cook to 240 degrees (soft ball stage) stirring occasionally with a wooden spoon.

3. 3

   Remove from heat and cool to lukewarm.

4. 4

   Add vanilla and nuts, beat until candy begins to hold shape.

5. 5

   Drop quickly on waxed paper.

Nutrition per serving

As published

This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 18. The excerpt below is the record exactly as published.

RALINES 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 occa- sionally with a wooden spoon. Remove from heat and cool to luke warm, Add 86 CANDIES 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. Con- tinue 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 87 CANDIES 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 cocoanut 3/4 cup sweetened condensed milk 1/2 tsp. vanilla Red sugar crystals Green food color Slivered almonds Mix together gelatin, pecans, cocoanut, condensed (not evaporated) milk and van- illa. 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 88 - . 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 ‘ CASSEROLES 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 or 3 Tbsp. toasted bread crumbs Pepper to taste PONIH RF PO PM PO Cook broccoli in salted water as directed on the package until tender. Drain. Place broccoli in shallow casserole. Sprinkle with lemon juice, pepper and cover with undiluted soup. Sprinkle cheese and toasted bread crumbs on top and bake until cheese is melted and bubbly. Makes eight servings. Mrs. Anne Speas oe CASSEROLES BROCCOLI CASSEROLE 2 Pkg. frozen cut broccoli 1 cup finely chopped onions 1 jar processed cheese spread 3 eggs 1 tsp. salt Combine broccoli and onions. Blend in cheese spread and add eggs one at a time beating after each. Add salt. Bake in greased casserole for 1 hour at 300 degrees. Mrs. James C. Dillon GREEN BEAN CASSEROLE 1 can (10% oz.) mushroom soup l tsp. soy sau¢e l can (3% oz.) french fried onions 3 cups cooked french style green beans or 2- 10 oz. pkg. frozen, or 2- 1 lb. cans drained. Dash of pepper In 1 qt. casserole stir soup and soy sauce until smooth; wix in % can onions, beans and pepper. Bake at 350 degrees for 20 minutes or until bubbling. Top with remaining onions. Bake 5 minutes more. Makes 6 servings. Mrs. Pat Chniel 92 CASSEROLES JANE'S SQUASH CASSEROLE 1% lb. fresh yellow squash small can pimento, chopped of 2 or 3 Tbsp. fresh small onions, chopped and sauted cup sour cream can cream of chicken soup small carrots, grated small pkg. Pepperidge Farm herb stuffing mix. me Pere Ne Cook squash, mash, drain and Season. Add remaining ingredients, holding back % of stuffing mix. Mix well, Line shallow baking dish (1% qt.) with 3/4 remaining stuffing mix and one stick melted margarine, Add squash mixture. Sprinkle remaining stuffing mix on top. Bake at 350 degrees for 30 minutes. Can make ahead and refrigerate or freeze. Mrs. Margaret Harrison SQUASH CASSEROLE 6 or 8 medium squash 1 can mushroom soup 2 Tbsp. minced onions 4, stick margarine melted salt and pepper to taste 1 cup bread crumbs Cook squash and drain off water and mash. Salt and pepper lightly. Add minced onion and mushroom soup. Sprinkle bread crumbs over top. Pour melted margarine over top of bread crumbs. Bake at 350 degrees for about 20 minutes. Mrs. W. W. Ernst 93 CASSEROLES SQUASH SOUFFLE 2 lbs. yellow squash sliced 1 medium onion sliced l tsp. salt 5% tsp. sugar 3 Tbsp. butter (melted) 3 Tbsp. flour 2 eggs (slightly beaten) 1 cup milk

Cook this with the app: pantry check, scaling, and the assistant.