The "Original" Fudge

1 can sego milk Grandma Marilyn Black
4 1/2 cups white sugar
1 1/3 cubes of butter

Boil briskly for 6-7 minutes. Remove from stove. Add two 5-6 oz marshmallow jars. Mix well. Add 13 oz. Hershey chocolate bar, chipped or one 48 cents bar and one 10 cents bar. Add one pound nuts and 2 tsp vanilla. Pour into a buttered dripper. Makes 5 pounds.

This is what the original recipe says verbatim.



The Fudge Recipe Today Kathryn Black Ricks

1 12-oz can evaporated milk
4 1/2 cups white sugar
1 1/3 cups butter
2 (5-6 oz) jars of marshmallow cream
13 oz hershey chocolate bar, chopped
1 pound nuts (walnuts, pecans, or almonds)
2 tsp vanilla

Boil briskly 6-7 minutes. Remove from stove. Add (2) 5-6 oz jars of marshmallow. Mix well. Add chocolate. Add nuts and 2 tsp vanilla. Pour into greased cookie sheet. Makes 5 pounds.


At Christmas time, my mother would make this fudge by the batches! I loved it! It was so sweet and I loved the consistency of the fudge. Of course, I am biased to Mom's fudge and this fudge is more nostalgic than anything. She would more often than not use walnuts for her choice of nuts, which usually, after a million pieces, tends to rip your mouth up. Mom would cut up the fudge into little 1 inch squares and place them into those circular Christmas tins and place them in the freezer. It was so fun to sneak a piece when she wasn't looking! The fudge was ultimately always given away to friends and neighbors after my family had gotten their share of mom's super sweet, nutty, chocolatey fudge.

Secret Party Treat

6 oz Rice Chex cereal
6 oz Corn Chex cereal
9 oz pretzels
2-6 oz pecans
1 cup butter
2 cups brown sugar
3/4 cup honey
1 tbsp vanilla

Heat oven to 250 degrees. Place Chex cereals, pretzels and pecans in a bowl. Melt butter in a saucepan and add honey and sugar until boiling. Let boil for about 5 minutes without stirring . Take off heat and add vanilla. Add the liquid ingredients to the dry ingredients. Place onto 2 greased cookie sheets and bake at 250 degrees for 45 minutes stirring every 10-15 minutes.

Strawberry Vinaigrette Dressing

1 10-oz pkg frozen strawberries
1 clove garlic, pressed or minced
1/4 tsp white pepper
1 cup olive oil
1/4 cup granulated sugar
1/2 tsp paprika
1/2 tsp salt
1/2 cup GARLIC RED WINE VINEGAR

Other ingredients for salad:
Chopped Pecans
Grated Monterey Jack Cheese
Romaine Lettuce, torn


In a blender add strawberries, garlic, sugar, paprika, salt and pepper. Puree.
Add olive oil and vinegar; puree again. Refrigerate.
In individual bowls place lettuce, cheese, and top with 2 tbsp of pecans. Drizzle vinaigrette over top.

Creamy Alfredo Sauce (fail proof)

1/4 cup salted butter
1 1/2 tbsp crushed garlic
1 pint heavy whipping cream
1/2 cup milk
1/2 packet of Knorr Alfredo Sauce
1 cup KRAFT parmesan cheese

Melt 1/2 cube of butter in saucepan with 1 1/2 tbsp crushed garlic. Add 1 pint of heavy whipping cream, milk, and Knorr Alfredo sauce mix. Bring the ingredients to a boil. Reduce heat to medium and simmer for 2 minutes, stirring constantly. When sauce thickens, add 1 cup parmesan cheese. Let is stand for 5-10 minutes before serving.

Danish Recipe

2 cans/pkgs CRESCENT ROLLS
2 8-oz cream cheese
1 cup sugar
1 egg yolk (save the egg whites)
1 tsp vanilla

Unroll 1 pkg crescent rolls and place in 9x13 greased pan. In a bowl, mix cream cheese, sugar, egg yolk, and vanilla. Spread cream cheese mixture over the top of dough. Unroll 2nd pkg of crescent rolls and place over cream cheese mixture. Beat egg whites and brush over the dough. Bake @350 degrees for 30 minutes.

ADAPTATION:

1 can/pkg CRESCENT ROLLS
1 8-oz cream cheese
1/2 cup sugar
1 egg yolk
1 tsp vanilla
blackberry or raspberry preserves (seedless)

Place layer of crescent rolls flattened on the bottom of a grease 10" round dish (or something of comparable size). In a separate bowl, mix the cream cheese, sugar, egg yolk, and vanilla. Spread the cream cheese mixture on top of the dough. Drop preserves by the teaspoonful on top of the cream cheese mixture. Bake @ 350 degrees for 25 minutes.


**Recipe from Diane F. which came from her sister, Becky.

Pumpkin Bread

3 1/2 Cups Flour
1 1/2 tsp salt
2 tsp cinnamon
2 tsp baking soda
3 cups sugar
1 cup oil
4 eggs, beaten
2/3 cup water
16 oz canned pumpkin

Combine dry ingredients. In a separate bowl, combine wet ingredients.
Add to dry until just moist.
Grease 2 bread pans. Bake at 350 degrees for 1 hour.
Bake Muffins at 375 degrees for 15-20 minutes.

Pulled Pork Chile Verde

5 Poblano Chiles
5 Anaheim Chiles
3-4 pounds pork butt
1/2 white onion, roughly chopped
1/2 yellow onion, roughly chopped
3 cloves of garlic, peeled and roughly chopped
12 tomatillos (5-6 lbs)
1 cup chicken stock
1 jalepeno, roughly chopped
1 jar salsa verde (optional)
12-20 corn tortillas
8 ounces sour cream
1 bunch cilantro
2-3 limes, sliced into wedges



Directions:

1. Preheat broiler. Place washed anaheim and poblano chiles on cookie sheet. Roast the chiles on the top rack until the skin bubbles and darkens. Roast evenly on all sides.

2.Let the peppers cool slighlty and use a knife or fingers to peel the skins off all the peppers. Set aside.

3.Season pork with salt and pepper. Heat a large skillet over medium heat. Brown all sides of the pork butt about 3-4 minutes per side. Place the pork in a crock pot.

4. In same skillet with the pork fat, saute onions and garlic until golden brown for about 8 minutes. Add to crock pot.

5. Remove the papery coverings of the tomatillos. Chop into quarters and place in blender/food processor. Add the skin poblanos and anaheim chiles. *I took the seeds out!* For more heat, you can leave the seeds in.* Puree until smooth. Add to crock pot.

6. Add chicken stock to crock pot. Simmer in the crock pot for 10 hours on low. Add jalepeno and cook for another 2-4 hours until the pork falls apart. Use a fork to shred. Add salsa verde if you need more liquid and cook for another 3-6 hours.

7.Heat tortillas in a pan. Serve tortillas warm with the pork, sour cream, chopped cilantro and lime wedges.



Top it off with a nice cold Limeade!!



I give this recipe a 5-star rating! I made it for Jason on his 30th Cinco de Mayo Birthday and he LOVED it! It was a hit! Such good flavors melded into the meat and not spicy! Even though it was very time consuming, it is well worth it, especially for a party!!



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