2 pounds butter or margarine
6 large green peppers
6 large onions
6 cloves of garlic
½ cup chili powder
2 tablespoons celery salt
3 tablespoons dried or prepared mustard
3 cups brown sugar or honey
2 cups Worchestershire sauce
2 cups wine or white vinegar
1 tablespoon Tabasco
1 tablespoon oregano
2 tablespoons paprika
¼ cup salt
2 tablespoons black pepper
1 gallon tomato sauce
3 gallons tomato juice
1 cup lemon juice
- Saute vegetables in butter on medium low heat until onions are transparent and peppers are soft.
- Add chili powder, celery salt, mustard, and brown sugar. Cook until brown sugar has dissolved.
- Add all other ingredients and cook until the mixture reaches desired thickness — probably at least 2½ hours. If necessary, use blender to puree.
- Use standard water-bath canning method to preserve.
2 cups sugar
1/3 cup light corn syrup
1/3 cup water
2 tablespoons vinegar
few drops cinnamon oil
red food coloring
- Combine sugar, corn syrup, water and vinegar in saucepan.
- Boil until it reaches 300º on a candy thermometer (hard crack stage).
- Remove from heat, and add oil and food coloring.
- Immediately pour onto cookie sheet lightly sprayed with Pam.
- Allow to cool completely, then break into pieces.
½ cup water
2 cups sugar
1 cup light Karo syrup
2 cups peanuts
2 teaspoons butter
2 teaspoons baking soda
1 teaspoon vanilla
- Bring water to boil, and add sugar and syrup – boil until thickens.
- Add peanuts and cook until golden.
- Remove from heat, and add butter, soda and vanilla.
- Pour onto buttered cookie sheet. Allow to cool, then break into pieces.
2 1/2 c. powdered sugar
1/4 c. butter or margarine, softened
1 T. milk
1/2 t. almond extract
2 jars (8 ounces each) maraschino cherries with stems, well drained
2 c. (12 ounces) semisweet chocolate chips
2 T. shortening
- In a mixing bowl, combine sugar, butter, milk, and extract; mix well. Knead into a large ball.
- Roll into 1-inch balls and flatten each into a 2-inch circle.
- Wrap around cherries and lightly roll in hands.
- Place with stems up on waxed paper-lined baking sheet. Cover loosely and refrigerate 4 hours or overnight.
- Melt the chocolate chips and shortening in a double boiler or microwave-safe bowl.
- Holding onto the stem, dip cherries into chocolate; set on waxed paper to harden.
- Store in a covered container. Refrigerate 1-2 weeks before serving.
- Yield: about 3 dozen.
2 cups sugar
2 cups white corn syrup (Karo)
1 lb. sweet cream butter
2 cups whipping cream
2 t. vanilla
7 cups pecans
- Cook sugar and syrup together until candy thermometer reaches 245° degrees (soft ball stage).
- Remove from heat. Add butter and stir until dissolved.
- Add whipping cream slowly. Return to heat and cook until candy thermometer reaches 242°, stirring constantly. This will take almost an hour.
- Remove from heat. Stir in vanilla and pecans.
- Drop by spoonfuls onto sprayed or greased aluminum foil.
- Makes 60-80 pralines.
8 oz. cream cheese
2/3 c. peanut butter
2 c. powdered sugar
2 pre-cooked pie shells
2-8 or 9 oz. containers whipped topping
- Mix all ingredients, then pour into 2 prepared pie shells.
½ cup sugar
½ cup flour
1½ to 2 cups milk
3 egg yolks
1 tablespoon butter
1 teaspoon vanilla
1 cup flaked coconut, sliced banana, or ¼ cup cocoa powder
3 egg whites
6 tablespoons sugar
¼ teaspoon cream of tartar
- Whisk together sugar and flour well in small saucepan. (This is a very important step! It ensures a smooth filling.) Add milk and whisk well.
- Heat over medium heat until sauce boils and thickens.
- Add egg yolks and boil for one additional minute to cook the eggs.
- Remove from heat and add butter and vanilla. Mix by hand until butter is completely melted.
- Stir in fruit or cocoa, then pour into pie crust which has been pre-baked.
- For meringue, beat egg whites in a chilled bowl. When they are foamy, add sugar. Continue to beat.
- When they reach the soft peak stage, add cream of tartar to stabilize. Continue beating until the whites are stiff, but not dried out.
- Pour beaten egg whites over pie filling, and spread to cover the entire pie and the crust. Use the back of a spoon to create peaks on the meringue. If it’s a coconut pie, you can sprinkle additional flaked coconut over meringue.
- Bake at 375° for 10 minutes or until meringue is lightly browned. Cool at least 30 minutes before serving.
Makes enough for one 9-inch pie.