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Every couple of months as I sit down to the task of reviewing where we've been and what we've accomplished in the preceding 60 some days -- I am astonished by the richness and variety of our days. The hot, dry summer that turned so quickly into an early, wet autumn. The suddenly unpredictable weather and the end of the drought. A much needed vacation. The wonderfully successful Labor Day TELETHON (with my sincere thanks to all of you who helped to make it possible), and yet another birthday. Columbus Day. Halloween. School begins, the harvest continues, and we have much to be thankful for . . .including the culinary potpourri which follows.
PLANTATION STUFFED PEPPERS
1 pound ground beef
1 cup chopped onion
1 clove garlic, minced
2 teaspoons chili powder
1 teaspoon salt
½ teaspoon pepper
2 cans condensed tomato soup
½ pound shredded, sharp
cheddar cheese
1½ cups cooked rice
8 medium green peppers
Cook the ground beef, onion and garlic until browned. Drain. Then, add the tomato soup and seasonings and simmer, covered, for 10 minutes. Add the cheese and stir until melted. Finally, stir in the cooked rice. Set aside to cool. Clean the peppers and cook in salted water until barely tender, about 3 minutes. Drain. Stand the peppers upright in a muffin tin and stuff. Bake at 350° for about 20 minutes. (They can be frozen.)
SIZZLE GLAZE
½ cup Karo dark syrup
1 14 ounce tomato catsup
¼ cup Worcestershire sauce
1 tablespoon salad mustard
1 8 ounce Italian dressing
Mix all together and brush on chicken, ribs, hamburger or hot dogs. Barbeque on rotisserie or in oven.
BEEF AND CABBAGE CASSEROLE
1 pound ground beef
1 cup chopped celery
½ cup chopped onion
2 tablespoons flour
1 can tomatoes (large size)
1 can tomato sauce (8 oz. size
)
1½ teaspoon salt
1½ teaspoon oregano
¼ teaspoon pepper
4 cups chopped cabbage
2 cups sliced potatoes
2 cups bread cubes
2 tablespoons melted butler
Brown the ground beef. Add celery and onion and cook for 5 minutes. Stir in the flour. Add the tomatoes, tomato sauce, salt, oregano and pepper. Bring to a boil. Then, alternate layers of the meat mixture, cabbage and potatoes in a 3 quart casserole. Sprinkle the bread cubes on top. Bake at 375° for 1 hour.
TIP: Reconstituted lemon juice: 2 tablespoons juice of 1 medium lemon.
DANISH TOMATO MOONS
4 medium sized, firm, ripe tomatoes
1 teaspoon sugar
½ teaspoon basil (crushed)
1 cup soft bread crumbs (2 slices)
2 tablespoons melted butter
¼ cup crumbled bleu cheese
¼ cup chopped, stuffed olives
Halve the tomatoes crosswise. Sprinkle with sugar and basil. Pierce each with a fork to let the sugar soak in. Place on a rack in broiler pan and broil 4-6 inches from heat for 3 minutes, or until just bubbly. Meanwhile, toss the bread crumbs with the melted butter (in a small bowl), and stir in the bleu cheese and the olives. Spoon over the hot tomatoes. Broil 2 minutes longer, or until the topping is toasty brown.
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They call it "the world's fair of agriculture" and it was held this year in Eastern Iowa. Mary Huneke not only went to the Farm Progress Show, but called in this delightful recipe from the grounds:
CRUSTLESS QUICHE LORRAINE
4 eggs
1 13 oz. can evaporated milk
¼ teaspoon salt
1/8 teaspoon cayenne pepper
8 slices of bacon
½ cup canned french fried
onion rings, crumbled
1 cup shredded Swiss cheese
Microwave directions:
Place 1 or 2 layers of paper toweling in a shallow baking dish. Arrange slices of bacon on the toweling. Cover with a single layer of toweling, and add 4 more slices and cover with another single layer of toweling. Cook on high for 6½-7 minutes, or until bacon is crisp. Crumble the bacon. Combine and beat the eggs, milk, salt and cayenne pepper. Sprinkle the bacon, onion, and cheese in a separate, round shallow baking dish. Pour the egg, milk ,and cheese mixture over this. Cook on medium for 13-14½ minutes, stirring twice during the first half of the cooking time. Let stand, covered, for 10 minutes. Serve.
For conventional ovens:
Preheat oven to 350° Follow the above directions, placing the (second) baking dish in a larger pan filled with water (to within ½ inch of the top). Bake about 45 minutes, or until a knife inserted in the center comes out clean. Serve.
BAVARIAN-STYLE SAUERKRAUT
2 pounds sauerkraut
1 or 2 onions, sliced
2 slices of bacon, diced
2 tablespoons butter
1 tablespoon caraway seeds
1 tablespoon sugar
1 cup beef bouillon
½ cup beer (or white wine)
Rinse the kraut with warm water and drain well. Cook the onion and bacon in Butter. Add the drained kraut, plus the caraway seeds and sugar. Cover tightly. Cook 30 minutes. Then add the beef bouillon and beer (or wine). Simmer for 30 minutes more, at least.
A BRUNCH SOUFFLÉ
12 slices of day old bread
6 slices of cheese (your choice)
2 cups of cubed ham (or tuna or
shrimp)
4 eggs
2½ cups milk
Butter an oblong, glass dish. Cut the crust from the bread. Butter the slices of bread and place 6 slices, butter side up in the dish. Place 1 slice of cheese on each slice of bread. Cover this with 2 cups of meat. Top with the remaining slices (4 bread, butter side down. In a bowl. beat the eggs and add milk. Pour over the top of the casserole. Refrigerate for at least 1 hour, or overnight. Bake uncovered at 350° for 1 hour
NOTE: Crumble the crusts over the top as a garnish before baking or use 2 cups of crushed corn flakes.
ORIENTAL SPINACH
Cook one 10 ounce package frozen chopped spinach following package directions: do not drain. Stir in one 16 ounce can bean sprouts, drained and rinsed, and one 5 ounce can water chestnuts, drained and sliced. Heat to boiling; drain. Toss with 4 teaspoons soy sauce. Serves 8.
SWEET POTATO PIE
1½ cups mashed sweet potatoes
3 tablespoons melted butter
½ cup brown sugar
3 eggs, separated
1½ cups milk
dash of salt
1 teaspoon cinnamon
dash of mace (or nutmeg)
1/3 cup chopped, toasted almonds
1 10 inch unbaked pie shell
Combine the potatoes, brown sugar, and butter. Add the egg yolks, beating well after each addition. Then, add: salt, spices and milk. Beat the egg whites stiff and fold into the potato mixture. Pour into the pie shell. Bake at 425° for 15 minutes; reduce heat to 375° and bake for 25 minutes longer, or until firm. Cool. Top with whipped cream and more almonds.
TIP: Warming baked goods: Put baked goods into a well moistened brown, paper bag, Warm in a moderate oven 20-30 minutes.
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PORK CHOP SKILLET SUPPER
4 lean chops, 1 inch thick
4 thin slices onion
¼ cup uncooked rice (regular)
1 1 lb. 13 oz. can of tomatoes
(or quart home canned)
½-1 teaspoon salt
dash pepper
Trim chops; season on both sides with salt and pepper. Brown on both sides. On each chop, put one slice of onion and 1 tablespoon rice. Cover with tomatoes. Season with plain or seasoned salt. Cover tightly. Simmer, or bake at 350° for 90 minutes. In electric skillet, add some liquid. Makes 4 servings.
PINEAPPLE PORK CHOPS
Trim fat from 6 loin pork chops (2 pounds); reserve trimmings. In skillet heat trimmings 'til 1 tablespoon fat accumulates; discard trimmings. Brown chops on both sides in hot fat; drain. Season with salt and pepper.
Drain one 20 ounce can pineapple chunks (juice pack), reserving ½ cup juice. Mix reserved juice, 1 tablespoon brown sugar, and pineapple chunks. Arrange ½ medium onion, thinly sliced, over chops; top with pineapple. Cover; simmer for 50 to 60 minutes. Remove chops; skim fat from skillet. Blend 2 teaspoons cornstarch with 1 tablespoon cold water, stir into skillet. Cook and stir 'til thick and bubbly. Serve pineapple sauce over chops. Serves 6.
BEER GLAZE (for Roast Ham)
1 cup brown sugar
1 tablespoon all purpose flour
1 teaspoon powdered mustard
2 tablespoons wine vinegar
Enough beer to make a smooth paste.
Mix well and use generously.
In an uncovered roasting pan, place a pre cooked ham and pour 1 cup of beer over it. Roast at 325° to 350° for 1 hour, basting every 15 minutes with drippings. Remove the ham from the oven and score in a diamond pattern. Stud with whole cloves. Spread the ham generously with the beer glaze. Roast for an additional 30 minutes, basting often. Serve.
HOUSEHOLD HINT
Cream of tartar can be used to clean aluminum pans. Fill the tarnished utensil. Add two or three tablespoons of cream of tartar for each quart of water used and boil.
Although it's on old favorite, these two recipes were new to me. If they're new to you, give 'em a try.
POTATOES O'BRIEN
(front Big Stone Gap, Virginia)
5 or 6 medium potatoes
1½ cups milk
2 tablespoons butter
1 cup diced cheese
1 small onion, finely diced
½ medium green pepper, diced
1 small jar pimientos, diced
1 teaspoon salt
cracker crumbs
Cook the potatoes in their jackets. Then, peel and dice. Combine the milk and butter and cook until slightly thickened. Mix all the remaining ingredients, except the potatoes and crumbs. Pour this sauce over the cooled potatoes. Pour everything into a baking dish. Cover with the cracker crumbs. Bake at 375° for 40 minutes. Serves 5-6.
AN EASY POTATOES O'BRIEN
(an old, old recipe)
4 large potatoes, pared and sliced
thin
5 small onions, pared and sliced
thin (you want ½ as many onions as potatoes)
a little salt pork or bacon, fried
Add the onions and potatoes and just enough water to cover. Cover tightly, and simmer slowly, stirring occasionally, until vegetables are tender. Then, add ½ cup diced pimientos, ½ teaspoon salt and ¼ teaspoon pepper. Let it brown. Turn pan over, like an omelet, to serve.
POTATO PANCAKES
3 cups grated potatoes
2 eggs, well beaten
1½ tablespoon flour
1/8 teaspoon baking powder
1 teaspoon salt
Pare large potatoes and cover with cold water. Soak for several hours. Drain and grate. Add eggs to the potatoes and mix lightly. Stir in the remaining ingredients. Drop by teaspoonfuls into a hot, well greased skillet. Brown on both sides. Serve with applesauce. Makes 12 little pancakes.
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CORNISH PASTIES
You need 10 oz. of short crust pastry
dough
6 oz. round steak
2 medium sized potatoes
1 large onion
4 oz. beef stock or bouillon mustard,
salt and pepper, to taste egg and milk to glaze
Roll the pastry out ¼ inch thick and cut into 4 seven inch circles. Cut the onion, meat and potatoes into tiny pieces. Mix together with seasonings. Put a good helping into the center of each circle and moisten with the stock. Brush the edges of the pastry with water, and fold over and seal in an oblong shape. Place on a greased baking sheet and glaze with the egg and milk mixture. Bake at 450° for 25 minutes; then reduce heat to 375° for another 35 minutes. Serves four.
3 VEGETABLE CASSEROLE
1 package baby lima beans
1 package cauliflower
1 package chopped broccoli
Pour boiling water over frozen vegetables and let stand 10-15 minutes Drain well Put in layers in casserole.
Combine:
Put in sauce pan and heat. Pour over vegetables. Bake al 350° for 30 minutes. For the last 10 minutes, put 1 can french fried onion rings on top.
BEAU MONDE VEGETABLE DIP
1 cup sour cream
1 cup mayonnaise
1 teaspoon dill seed
1 teaspoon Beau Monde seasoning
(Spice Island)
1 teaspoon parsley
¼ teaspoon onion salt
Serve with any raw vegetables. Keeps several weeks in refrigerator.
HOMEMADE RANCH DRESSING
(from CBS)
1 tablespoon onion salt
2 teaspoons garlic salt
2 teaspoons M S G.
2 teaspoons parsley flakes
¼ teaspoon pepper
1 teaspoon vinegar
1 pint (2 cups) mayonnaise
1 pint (2 cups) buttermilk
Mix all ingredients. Blend well, but not in the blender.
Here are a couple of popular "Weekday Live" TV recipes, that aired while I was on vacation:
FANCY BROCCOLI AND CARROTS CASSEROLE (a microwave recipe)
10 oz. frozen or 2 cups fresh broccoli
10 oz. frozen or 2 cups fresh sliced
carrots
½ cup cream or half &
half
3 tablespoons flour
¼ cup Parmesan cheese
¼ teaspoon salt
¼ teaspoon pepper
1 cup boiling water
1 chicken bouillon cube
3 tablespoons butter or margarine
Defrost vegetables briefly. Mix vegetables in the bottom of a 1½ quart casserole dish. In a separate dish mix all other ingredients except water, chicken bouillon and butter and pour over vegetables. Then bring water to boil and dissolve chicken bouillon and add butter. Pour this mixture over the casserole and bake covered for 8 minutes in a microwave oven. Stir after 4 minutes of baking. Let rest 5 minutes in the oven after the 8 minute baking period. Serves 6.
TOMATO SALAD
6 or 8 tomatoes (cut in chunks)
1/8 teaspoon minced garlic
½ teaspoon salt
½ teaspoon sugar
½ teaspoon pepper
½ teaspoon oregano leaves
½ teaspoon basil leaves
1 teaspoon cider vinegar
2 tablespoons olive oil
Chill and serve.
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It was a bumper year for zucchini and for zucchini recipes. To wit:
ZUCCHINI CASSEROLE
4 pounds of zucchini, cut in rounds
4 pounds of green beans
3 large onions, sliced
2 large potatoes, sliced
1 can of tomato sauce (with bits)
½ cup olive oil
Season with:
garlic sail
oregano
seasoned salt and pepper
lemon pepper seasoning
Layer the zucchini, then the green beans. Season. Layer onions, etc., seasoning after each layer. Finish with the zucchini on top. Sprinkle with grated cheese. Cook at 375° until done.
ZUCCHINI PATTIES (for large zucchinis)
Peel the zucchini and remove the meat. Cut into small chunks and cool in an open kettle in salted water. Drain thoroughly. Then. add: 6 eggs and 1 cup of buttermilk pancake flour. Mix well. Form into patties and fry.
ZUCCHINI RELISH
(from Tipton, Mo )
10 cups zucchini, peel and remove
the seeds
4 cups of cut up onions
5 tablespoons salt (pickling salt)
2¼ cups cider vinegar
5 cups white sugar
1 tablespoon nutmeg
1 tablespoon turmeric
2 tablespoons cornstarch
2 tablespoons celery seed
½ teaspoon black pepper
Grind the zucchini and the onion, medium coarse before measuring. Add the salt, stir, and let it set overnight, covered. In the morning, drain well. Add the remaining ingredients. Cook for 30 minutes over medium heat, stirring constantly. Seal.
TIP: For grass stains: rub the stain with a bar of Lava soap (wet). Then, launder in the normal (wet).
LEMON-ZUCCHINI COOKIES
Sift these dry ingredients:
2 cups flour
1 teaspoon baking powder
½ teaspoon salt
Then, cream:
¾ cup butter
¾ cup sugar
Add: 1 beaten egg, plus 1 teaspoon grated lemon peel. Beat until fluffy. Stir in the dry ingredients until dough is smooth (and fairly stiff). Finally, stir in 1 cup of unpeeled, shredded zucchini, plus 1 cup of chopped walnuts. Mix well. Drop by rounded teaspoonfuls onto a greased cookie sheet. Bake at 375° for 15-20 minutes, or until very lightly browned. While warm. drizzle on a lemon frosting made of: 1 cup powdered sugar, and 1 tablespoon lemon juice. Cool.
SUPER SALAD DRESSING
1 can cream of celery soup
5 tablespoons vinegar
1 teaspoon prepared mustard
1 teaspoon (or more) sugar
¼ teaspoon salt
1/8 teaspoon pepper
dash of garlic powder or salt
2 teaspoon chopped onion or 1/8
teaspoon onion powder
1 tablespoon mayonnaise or salad
dressing
1 tablespoon water
1-2 tablespoons catsup
1 1/3 cup salad oil
Put everything in blender but oil. Blend at high a few seconds. While still blending (at slower speed), pour oil in steady stream into blender. Good on vegetables
TIP: To make fruit jelly with honey, use ¾ cup of honey to every 1 cup of prepared juice.
HOMEMADE BUTTERMILK
Buy a quart of buttermilk. Use enough non fat dry milk to make a quart, using plain tap water (not ice water.) Stir in 1 cup of the buttermilk. Let stand uncovered at room temperature, for 6-8 hours (longer if the house is cold). When mixture has thickened to the consistency of buttermilk, it's ready to use. Store in the refrigerator. Save 1 cup from each quart to start another quart.
TIP: When hard boiling eggs, add vinegar to water. This will make the eggs peel easier.
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It must have been a good year for green tomatoes. A spate of recipes follows:
GREEN TOMATO MINCEMEAT
1½ pint chopped apples
1 pint chopped green tomatoes
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon allspice
1 teaspoon ground cloves
3 cups sugar
1 pound raisins
¼ cup vinegar
1 cup chopped suet
Mix all together. Bring to rapid boil. Simmer until thick, stirring often. Put in jars Process in boiling water bath for 20 minutes. Yields 4 pints. Bake in unbaked crust.
GREEN TOMATO RELISH
24 green tomatoes
6 green peppers
2 red peppers (for color)
10 medium onions
4 cups sugar
4 teaspoons salt
2 cups vinegar
2 teaspoons celery seed
2 teaspoons mustard seed
Grind first 4 ingredients and drain. Add remaining ingredients to chopped vegetables. Simmer 40 minutes. Put into pint and seal.
ANOTHER GREEN TOMATO RELISH
½ gallon ground green tomatoes
1 pint ground green peppers
1 pint ground red peppers
½ pint onions ground
5 teaspoons salt
½ teaspoon celery seed
1 pint vinegar
1 pint sugar
1 quart mayonnaise
1 pint prepared mustard
Mix tomatoes, peppers, onions and salt. Allow to drain overnight in a cloth bag. Add celery seed, vinegar and sugar. Cook 25 minutes, stirring often. Let cool and stir Into mayonnaise and mustard. Put in jars and keep refrigerated.
REFRIGERATOR GREEN TOMATO PICKLES
Use small (or medium) tomatoes, sliced. In the jar, slice a layer of onions, a layer of green tomatoes. Repeat to fill the jar.
SYRUP:
Combine 2¼ cups sugar, ¼ cup pickling salt, l teaspoon dill weed, ½ teaspoon celery seed, 1 teaspoon mustard seed and 2 pints of white vinegar. Stir until sugar is dissolved. Pour over (cold) vegetables. Cover and put in the refrigerator. Wait just 24 hours.
Here's an intriguing confection, all the way from Arizona:
MARMALADE COMBO
1 orange
1 lemon
1 grapefruit
3 cups sugar
Wash the fruit and quarter it. Remove the seeds. Skin and put through a food grinder. Measure the pulp to get 3 cups. Put the pulp into a saucepan; bring to a boil; then cook slowly for 15 minutes, adding water as necessary. Stand overnight. The next morning, add 3 cups of sugar and mix well. Then, bring the fruit/sugar mixture to 220°. Then, cool. Seal while still hot about 190°.
DOROTHY'S FRUIT SALAD
Make the dressing:
½ cup of sugar
¾ cup water (or pineapple
juice)
2 tablespoons cornstarch
pinch of salt
juice of 1 lemon
juice of 1 orange
Cook until thick and clear, stirring occasionally. Cool slightly. Slice 3 bananas in a bowl. Add 1 #2 can of drained chunk pineapple. Then, use your imagination and fresh fruit to complete the salad grapes, strawberries, peaches, nectarines, etc. Pour the warm dressing over the fruit. Chill.
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CHERRY FUDGE CAKE
1 package Pillsbury fudge cake mix
1 can cherry pie filling (21 oz.
size)
1 teaspoon almond extract
2 beaten eggs
Mix these ingredients well, by hand. Pour into a 9" x 13" greased pan. Bake at 350° for 25-30 minutes, or until it tests done.
FROSTING:
Combine in a small saucepan: 1 cup sugar, 5 tablespoons butter, 1/3 cup milk. Bring to a boil. Boil for 1 minute, stirring constantly. Remove from heat and stir in 1 cup semi sweet chocolate chips. Frost.
PRETZEL SALAD
Melt 1 stick butter and add ¼ cup sugar and 1½ cups crushed pretzels. Spread into a 12" x 9" pan to make a crust. Bake at 350° for about 10 minutes. Cool.
Mix together:
1 8 oz. package cream cheese
1 medium sized tub of Cool Whip
1 cup sugar
Spread this mixture onto the cooled crust. Using 1 cup boiling water, dissolve 1 large package (or 2 small packages) strawberry jello: and then add 1 package frozen strawberries (juice and all). Let set until cool. Pour this over the top. Refrigerate for 2-3 hours.
PEAR BUTTER
Wash the pears, slice, but do not peel. Add a small amount of water just to start cooking. Cook until very soft. Press through a sieve. To each cup of pulp, add: ½ cup sugar. Spice as follows: ½ teaspoon cinnamon to 3 cups pulp. Cook until thick, stirring almost constantly. Pour into hot, sterilized jars, to within ½ inch of the top. Seal. Process in boiling water for 10 minutes.
ENGLISH "TRIFLE" (dessert)
1 pound cake cut in half (horizontally). Sprinkle this either with cream sherry wine or Grand Marnier liqueur. Cover this layer with a mixture of fruit cocktail, (or fresh fruit slices) mixed with whipped cream. Then, repeat with another identical layer. Refrigerate. When ready to serve, sprinkle with rum.
This was one of the most requested recipes of the past two months:
TWINKLE CAKES
Bake a yellow cake mix in a 9" x 13" pan. In a small saucepan, mix:
5 tablespoons flour
1 cup milk
Boil until thick, stirring constantly. Set aside to cool. In a large mixing bowl, mix:
1 cup sugar
½ teaspoon salt
½ cup Crisco
½ cup butter
1 teaspoon vanilla
Beat with the mixer until light and fluffy. Add the cooled flour/milk mixture. Continue beating until fluffy. Cut the cooled cake into 2 layers. Spread filling between the layers. Store covered for 2 days before using.
"HELLO DOLLY" BARS OR SEVEN-LAYER DREAM BARS
1 stick butter
1 cup crushed graham crackers
1 cup dark chocolate chips
1 cup coconut
1 cup butterscotch chips
1 can sweetened, condensed milk
1 cup chopped nuts (pecans)
Melt the butter in 13" x 9" pan. Spread the crushed graham crackers evenly; then spread rest of ingredients on in order given.
Bake for 30 minutes at 350°. Cool and cut into bars. (Bars can be wrapped and frozen good for Christmas giving, etc.)
Here's an old standby from on old friend:
NO FAIL PIE CRUST
(from "Home Fare" TV show)
1 cup flour
½ cup lard (or butter)
½ teaspoon salt
¼ cup milk
Stir and mix, adding flour until you can handle it easily. Then roll out.
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An old friend, Edith Kolarik, shared not only this fine recipe but a generous sample of the happy results.
BABY DOLL BARS
3 eggs
2 cups granulated sugar
1¼ cup salad oil
1 4 oz. jar strained applesauce
baby food
1 4 oz. jar strained apricots baby
food
1 4 oz. jar strained carrots baby
food
2 cups flour
2 teaspoons soda
2 teaspoons cinnamon
1 cup pecans (optional)
1 cup raisins (optional)
Beat eggs and gradually add the sugar. Mix well. Add salad oil and blend. Sift together the dry ingredients. Combine the 3 baby foods in a bowl, then alternately add dry ingredients, baby food to egg and sugar, oil mixture. Bake in greased and floured 10" x 15" jelly roll pan. Bake 350° 25-30 minutes. If desired, glaze with a thin powdered sugar icing. Cut into bars.
FROZEN MELON BALLS
To freeze cantaloupe balls: put the melon balls into freezer containers, cover with 7-Up and freeze. Also, works with pitted Bing cherries.
CORRECTION NOTICE: The ORANGE JULIUS (sort of) recipe from page 8 of the JULY/AUGUST "Bulletin" called for 1 cup of dry milk powder; it should have read ½ cup of dry milk powder. Sorry
You can really go "nuts" with these two ideas:
SPICED MIXED NUTS
¾ cup sugar
¾ teaspoon salt
1 egg white
3½ tablespoons water
1 teaspoon cinnamon
½ teaspoon ground cloves
¼ teaspoon allspice
¼ teaspoon nutmeg
1 cup walnut halves
1 cup pecan halves
1 cup Brazil nuts
Beat the egg white, slightly. Add the sugar and water and then the spices. Dip the nuts, half a cup at a time, in this mixture. Place the nuts on a greased cookie sheet. Bake at 275° for about 45 minutes.
PECANS ROSEMARY
1 pound pecan halves
½ teaspoon salt
½ teaspoon rosemary
4 tablespoons melted butter
Combine the rosemary, salt and butter. Place the nuts on a jelly roll pan and pour the butter over them, carefully. Bake at 325° for 20 minutes, stirring occasionally.
ORANGE TAPIOCA PUDDING
Use vanilla and substitute 1 cup of orange juice for the liquid or add 2 tablespoons Tang.
