Chocolate Fudge

4 1/2 cups of sugar
1 large can of canned milk
3 packages (6 oz. each) chocolate chips
1/2 lb. of butter or margarine
2 heaping tablespoons marshmallow cream
2 cups of chopped nuts
2 teaspoons of vanilla
one pinch of salt
In a large pan mix 4 1/2 cups of sugar, 1 large can of canned milk. Bring to a full boil. Boil 6 1/2 minutes, stir to keep from scorching.

Quickly add to above mixture, 3 (6 ounce) packages chocolate chips, 1/2 pound butter or margarine (cut into pieces), 2 heaping tablespoons marshmallow cream.

Mix until all chocolate chips and butter is melted, and the marshmallow cream disappears. Add 2 cups chopped walnuts, 2 teaspoons vanilla and a pinch of salt.

Spread into a 9x13 or 10x14 buttered pan. (If you prefer a thicker piece of fudge use the 9x13 pan.) Cool in refrigerator. Allow to stand at room temperature after cooling for 15 to 20 minutes before cutting into bite size squares.

Nana's Tip: Some folks have reported that their fudge did not fully thicken. I think that today's chocolate chips are not of the same consistency as chips made in 1943 -- when the recipe was created. Try adding an extra six ounces of chips, that should solve the problem. My Motto: More chocolate is always better!

RECIPE FROM: Nana's Kitchen

Rocky Road Candy

2 tablespoons butter
2 packages (6 oz.) chocolate chips
1 can Eagle Brand milk (or equivalent condensed milk)
2 cups chopped nuts
1 package (10 oz.) miniature marshmallows
In a very large bowl or eight quart pan, mix nuts and marshmallows, set aside. In a separate pan melt chocolate chips, butter and milk over low heat. Pour over nuts and marshmallow mixture. Mix thoroughly.

Line a 9x13 pan with waxed paper. Place Rocky Road mixture into pan and press evenly. Allow to cool, cut into bite size pieces.

From the kitchen of Margaret (Perry) Rupnow
NAN'S KITCHEN

Tuna Melt

1 (6 ounce) can white albacore tuna packed in water (drained)
4 tablespoons mayonnaise
1/2 teaspoon Old Bay Seasoning
2 teaspoons sweet pickle relish
2 tablespoons chopped dried onions or 1 tablespoon fresh chopped onions
1 medium stalk celery and 1/4 bell pepper finely chopped together, to make 1/2 cup
2 English muffins cut and lightly toasted
4 slices of any kind of cheese or 1 cup grated sharp cheddar cheese
Pre-heat oven to 400°. Mix tuna with all ingredients. Spread tuna mixture evenly on to lightly toasted muffins.

Place tuna-topped muffins in an 11x7 inch baking dish. Heat in oven for 10 -15 minutes. Remove from oven, top with your choice of cheese.

Increase oven temperature to broil. When broiling heat is achieved, place muffins under broiler on middle rack for about 1 and

Cherry Crunch

1 can cherry pie filling
1 teaspoon lemon juice
1 pkg. white cake mix.
1/2 cup chopped nuts
1/2 cup melted butter
Preheat oven to 350°. Spread pie filling in bottom of a 8 or 9 inch square pan. Sprinkle with lemon juice. Combine dry cake mix, nuts and butter. Sprinkle over pie filling. Bake for 40-50 minutes until golden brown. Serve with ice cream.

"Recipes for Moms from Moms," Hillside Covenant Church, Walnut Creek, CA.

Peanut Butter Crunch

2 cups (12 oz) Nestle Toll House Morsels (or equivalent chocolate chips)
3/4 cup creamy peanut butter
1/3 cup powdered sugar
3 cups toasted rice cereal
Heat morsels and peanut butter in small, heavy-duty sauce pan over low heat, stir constantly until smooth. Remove from heat. Add sugar, stir vigorously until smooth.
Place cereal in large bowl. Add one cup melted chocolate mixture; stir until evenly coated. Place on an ungreased baking sheet.

Using a small metal spatula, shape into a 10 inch circle with slightly raised 1-inch border around edge. Pour remaining melted chocolate mixture in center of circle; spread to 1 inch from the edge. Refrigerate for 30 minutes or until firm. Makes 12-16 servings

RECIPE FROM: Nana's Recipes

PEANUT BUTTER CRUNCH

Easy Chocolate Peanut Butter Crunch

2 cups (12 oz) Nestle Toll House Morsels (or equivalent chocolate chips)
3/4 cup creamy peanut butter
1/3 cup powdered sugar
3 cups toasted rice cereal
Heat morsels and peanut butter in small, heavy-duty sauce pan over low heat, stir constantly until smooth. Remove from heat. Add sugar, stir vigorously until smooth.
Place cereal in large bowl. Add one cup melted chocolate mixture; stir until evenly coated. Place on an ungreased baking sheet.

Using a small metal spatula, shape into a 10 inch circle with slightly raised 1-inch border around edge. Pour remaining melted chocolate mixture in center of circle; spread to 1 inch from the edge. Refrigerate for 30 minutes or until firm. Makes 12-16 servings

RECIPE FROM: Nana's Kitchen

Kentucky Pecan Pie

1 cup light corn syrup
1 cup dark brown sugar (packed)
1/3 teaspoon salt.
1/3 cup butter or margarine (melted)
1 teaspoon vanilla
3 slightly beaten eggs
1 cup pecans
1 unbaked 9 inch pie shell

Mix first five ingredients, add eggs mix well. Pour mixture into unbaked pie shell. Add pecans on top of pie.

Bake at 350° for 10 minutes. Reduce temperature to 325° bake for 35 minutes more or until knife inserted in the center comes out clean.

Lime Parfait Pie

2 (3 ounce pkg.) of lime Jell-O (or equivalent flavored gelatin)
2 cups boiling water
1 teaspoon shredded lime peel.
1/3 cup lime juice
1 quart vanilla ice cream (softened)
1 (9 to 10 inch) baked pastry shell (cooled)
Dissolve Jell-O in boiling water until all crystals disappear. Stir in peel and lime juice.

Add softened ice cream by spoonfuls stirring until melted. Chill in bowl till mixture mounds slightly when spooned. Pour into cooled pastry shell.

Chill until firm. Top with whipped cream. Nana's Tip: If ice cream is frozen firm, place into a suitable size bowl. Microwave to slightly melt ice cream.

Adapted from a Better Homes and Gardens recipe.

Lemon Pie (Double Layer)

1 prepared 9 inch graham cracker crumb crust
1/3 cup raspberry or apricot jam
4 ounces (1/2 of a 8 oz. package) Cream Cheese (softened)
1 tablespoon sugar
1 tub (8 oz) Cool Whip (thawed) (or equivalent whipped dessert topping)
1 1/2 cups cold milk or half-and-half
2 packages (4-serving size each) Jell-O Lemon Flavored Instant Pudding and Pie Filling
2 teaspoons grated lemon peel
Spread bottom of crust gently with jam. With a wire whisk, mix cream cheese and sugar in a large bowl until smooth. Gently stir in 1/2 (4 ounces) of whipped topping. Spread on top of jam.

Pour milk into a large bowl. Add pudding mixes and lemon peel. Beat with wire whisk 1 minute or until blended. (Mixture will be thick.) Gently stir in remaining whipped topping. Spread over cream cheese layer.

Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie, covered, in refrigerator. Serves 8.


From the Kitchen of Norma Welton
plus family & friends

Cherry Nut Bread

2 eggs
1 tsp baking powder
½ cup cherry juice
1 tsp vanilla
1 cup sugar
2 cups flour
1 cup chopped maraschino cherries
½ tsp salt
½ cup nuts, chopped

Mix in order of the list / bake in 350º oven for about 40 minutes or so. I like to put the batter in the small loaf pans (1/4 size of normal bread pan) to make individual breads for gifts.

RECIPE FROM: Countrylife.net

Sesame Chicken

1 chicken, cut up
1/2 cup flour
1 1/2 teaspoons garlic salt, divided
1/2 teaspoon onion salt
1/2 teaspoon lemon and pepper seasoning
1/2 teaspoon paprika
4 tablespoons butter, melted
1 tablespoon cooking oil
1/4 teaspoon pepper
1 cup sesame seeds, lightly toasted


1. In a shallow dish, mix together flour, 1/2 teaspoon garlic salt, onion salt, lemon-pepper seasoning and paprika.

2. In another shallow dish, mix together butter, oil and remaining garlic salt and pepper.

3. In a third dish, place the sesame seeds.

4. Roll each piece of chicken first in the flour mixture, then in the butter mixture, then in the sesame seeds. Place the chicken on a greased shallow baking pan.

5. Bake at 350 degrees F, turning once, for about 1 hour or until a fork can be inserted in chicken with ease

Cranberry Orange Cookies

1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup vegetable shortening
3/4 cup powdered sugar
3 tbsps milk
2 tsps pure orange extract
1 tsp orange rind, freshly grated
1 1/2 cups cranberries, chopped

Combine dry ingredients. Cream sugar and shorteningtogether until light and fluffy.

Add milk, orange extract and grated orange rind. Gradually add dry ingredients.

Fold in cranberries. Form dough into 2 logs, each about 1 1/2 inches in diameter. Wrap in waxed paper and chill for at least 8 hours.

Preheat oven to 375 degrees Farenheit and lightly grease cookie sheets.
Slice logs into 1/4-inch thick slices and bake for 12-15 minutes.

BEEF STEW

Ingredients

2 pounds meaty beef stew
6 cups water
lipton Onion Soup Mix
5 medium potatoes, peeled and cubed
5 medium carrots, chopped
1 medium onion, chopped
1/2 teaspoon pepper
2 garlic cloves, minced, optional
1 bay leaf, optional
3 tablespoons cornstarch
1/2 cup cold water
Salt to taste

Directions

Place stew beef in pot, slowly bring to a boil. Reduce heat; cover and simmer for 2 hours.

Set beef aside until cool enough to handle. Add the Lipton Onion Soup Mix, potatoes, carrots, onion, salt, pepper, garlic and bay leaf if desired. Cover and simmer for 50-60 minutes or until vegetables and barley are tender.

Discard bay leaf. Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

THIS CAN ALSO BE COOKED IN A CROCKPOT.

Creamy Mashed Potatoes

Ingredients:

3 cups water
1 cup milk
1 package (7.6 ounces) roasted garlic instant mashed potatoes
4 ounces cream cheese, cubed
1 cup (4 ounces) shredded Mexican blend cheese

Directions:
In a large saucepan, bring water and milk to a rolling boil. Remove from the heat. Add the contents of both envelopes from the potato package. Let stand for 1 minute; whip with a fork.
Place the cream cheese in a microwave-safe bowl; cover and heat at 70% power for 30 seconds or until softened. Stir into the potatoes. Transfer to a greased 1-qt. baking dish. Sprinkle with cheese. Broil 4 in. from the heat for 3-4 minutes or until cheese is melted. Yield: 6 servings.

Recipe from: Quick Cooking Magazine