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Crescent Cookies

Crescent Cookies

Crescent Cookies

2 sticks butter
5 Tbsp sugar
2 tsp vanilla
1 Tbsp water
2 cups flour
1/2 tsp salt
2 cups pecans or walnuts, chopped
powdered sugar, as needed

Preheat oven to 325° F. Cream together butter and sugar. Add vanilla and water. Stir flour, salt into butter mixture. Stir in nuts.

Roll into 1 inch ball, shape into crescent cookie. Bake 20 minutes.

While warm, roll in powdered sugar.

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Jello Popcorn Balls

Jello Popcorn Balls

Jello Popcorn Balls

6 oz jello pkg.
1 cup sugar
1 cup Karo light syrup

Cook until sugar is dissolved and comes to a good boil. Pour over 6 quarts of cooked popcorn. Butter hands and mix all and shape into balls. Place on wax paper to harden. Wrap in plastic wrap to store.

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Applesauce Spice Cake

Applesauce Spice Cake

Applesauce Spice Cake

Sift together:
2 cups flour
1 ½ cups sugar
2 ½ tsp baking powder
1 tsp salt
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves, optional

Add:
½ cup canola oil
1 tsp vanilla
2/3 cup apple sauce
1 cup grated or finely chopped apples, peeled and cored

Beat for 2 minutes then Add:
1/3 cup milk
2 eggs
then beat for 2 minutes.

Bake at 350 degrees F. for 30 to 35 minutes for layers or 40 to 45 minutes for oblong baking dish. Frost with Penuche Icing (see below) and serve.

Penuche Icing

Melt ½ cup butter in saucepan and add 1 cup brown sugar, packed to a boil over low heat for 2 minutes, stir constantly. Stir in ¼ cup milk, bring to boil, stir constantly. Remove from heat cook to lukewarm. Gradually add 1 ¾ cup powdered sugar. Beat until thick enough to spread.

Variation: add raisins.

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Chicken Noodle Soup

CHICKEN NOODLE SOUP FB

Chicken Noodle Soup

4 to 5 lb. roasting chicken
1 lg. onion, chopped
2 tsp salt
4 stalks celery, chopped
4 carrots, chopped
1 tsp dill
1 tsp parsley
¼ tsp sage
egg noodles

Place chicken pieces in large soup pot with water. Bring to boil for 15 minutes. Remove meat, de-bone and skin. Cool, skim off fat.

Return meat to broth, add veggies, seasonings and simmer 2 hours.

Add noodles cook 20 minutes and serve.

Variations: Add more veggies like frozen peas, spinach or kale. Make your own family favorite today!

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Preserved Apple Pie Filling

preserved Apple pie filling

Preserved Apple Pie Filling

4 1/2 cups white sugar
1 Cup cornstarch
1 Tbsp ground cinnamon
1/4 tsp ground nutmeg
2 tsp salt
10 cups water
3 Tbsp lemon juice
6 pounds apples

Peel, core, and slice apples; add lemon juice, toss to coat.

In a large pan, mix sugar, cornstarch, cinnamon, nutmeg and salt; add water and mix well. Over medium heat bring to a boil and cook until thick and bubbly. Stir frequently to prevent scorching. Remove from heat.

Pack the sliced apples into hot canning jars, leaving a 3/4 inch headspace.

Fill jars with hot syrup and gently remove air bubbles. Wipe rim and seal with hot sterile lid and ring; process in a Hot water bath canner for 20 minutes.

Remove jars; let cool overnight; label and keep in a dark cool place until ready to use. Enjoy!!!

Makes 6 quarts

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Franks with Macaroni and Cheese

franks mac n cheese fb

Franks with Macaroni and Cheese

1 cup Macaroni noodles (dry)
Velveeta cheese
1 pkg. hot dogs
2 Tbsp. butter
salt and pepper to taste
1/3 cup milk

Cook noodles until tender. Add Butter, Velveeta cheese, milk, spices and mix well. Add chopped hot dogs to macaroni and cheese mixture. Heat and serve.

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Savory Cheese Sauce

Savory Cheese Sauce

Savory Cheese Sauce

2 Tbsp butter
2 Tbsp flour
½ tsp salt
Dash of pepper
1 ½ cups milk
1 cup Swiss cheese, grated
¼ cup Parmesan cheese, grated
1 Tbsp minced chives

Melt butter; blend in flour, salt and pepper. Add milk and cook, stirring constantly until sauce thickens. Add cheese; stir until melted. Stir in chives and serve at once over cooked and drained broccoli or other vegetables.

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