1/3 c. butter
1/3 c. white Karo
1 lb. powdered sugar
peppermint oil flavoring
chocolate
Mix butter, Karo and powdered sugar together as for pie dough. Add
peppermint flavoring shape into flat circles and dip in chocolate. Place on wax
paper or aluminum foil to set
3 c. sugar
1/2 c. light corn syrup
2/3 c. water
2 egg whites
1/8 tsp. salt
1 tsp. vanilla
Boil sugar, syrup & water to hard ball stage. Beat egg whites, salt & vanilla to
stiff peaks. Very slowly stream syrup mixture into egg whites with mixer on
low to medium low speed. Drop by tsp. on wax paper.
2/3 c. sugar
juice of 1 lemon
2 tsp. onion (finely minced)
1/4 c. vinegar
1/2 c. catsup
Mix all together & add slowly 1/2 c. salad oil.
2 cans kidney beans
1/4 c. minced onion
1/3 c. minced celery
2 hard boiled eggs
1/2 c. Miracle Whip
salt & pepper
Drain & rinse kidney beans. Combine beans, onion, celery & Miracle Whip mix
until well combined. Chop eggs & add to bean mixture with salt & pepper
1/2 c. sugar
1 Tbls. Cornstarch
4 c. fresh fruit (blueberries/peaches)
1 tsp. lemon juice
1 c. flour
1 Tbls. Sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3 Tbls. Shortening
1/3 to 1/2 c. milk
Mix sugar & cornstarch in sauce pan, stir in fruit & lemon juice. Cook, stirring
constantly until mix thickens & boils. Boil & stir 1 min. Pour into ungreased
2-quart casserole; keep fruit mixture hot in oven. Cut shortening, sugar,
baking powder & salt into flour as for pie dough. Stir in milk.
Drop dough by 6 spoonful’s onto hot fruit mixture. Bake at 450* for 12 to 15 min.
*For peaches add 1/4 tsp. with cornstarch.
1 c. sugar (Domino’s)
1 c. butter (Land of Lakes)
1/2 lb. chocolate
1 c. finely chopped walnuts
Combine sugar & butter in large cast iron skillet cook to just below hard crack
stage on candy thermometer. Quickly pour onto aluminum foil, spread quickly to
desired thickness. Allow to cool slightly, spread with chocolate, sprinkle nuts.
When chocolate is set, flip and cover other side with chocolate & nuts.
* 2 thin pieces of plywood about 18″ x 3′ work well to spread aluminum foil on
and flipping to coat both sides.
1 elephant
2 rabbits (optional)
salt & pepper to taste
Cut the elephant into bite size pieces. This should take about 2 months. Add
enough brown gravy to cover. Cook over kerosene stove for about 4 weeks
at 465*. This will serve about 3800 people. If more are expected, add 2 rabbits
but do this only if necessary as most people do not like to find hares in there
stew. Not taste tested. Love Grandma.
1 large or several small pieces coal
6 Tbls. Bluing
6 Tbls. Water
1 Tbls. Ammonia
6 Tbls. Salt
food coloring
Soak coal in water at least a week. (soft coal works best)
Place coal in shallow fish bowl or container (glass). Mix bluing, water &
ammonia, pour over coal. Sprinkle salt over coal then dot with various food
coloring. Will start to grow a coral like growth in a week or two.
12 oz. frozen lemonade concentrate
6 oz. frozen orange juice
1 c. strong tea (4 tea bags)
1 c. sugar (dissolve in tea)
1 c. bourbon
7 c. water
Mix all ingredients together, pour into containers & freeze until slushy forms
Chop through with table knife. When ready spoon into large glasses with
ginger ale, 7up or Squirt.
3 c. sugar (white)
2 c. less 2 Tbls. L light corn syrup
1 c. water
Cook to 256* then add
2 Tbls. Butter
1 tsp. vanilla
Continue cooking to 262*. Remove from heat. Pour into a well buttered &
chilled shallow pan (13X9) turn edges to center with a heavy spatula. While
candy cools make several gashes on surface add vanilla. When candy is cool
enough to handle, butter hands well & pull until taffy changes to a shiny white.
Make into a rope, lay out, then it can be broken into pieces.