November 10th, 2006 by alice
Tags: Draculas, Eyes
INGREDIENTS
- 1/2cuppeanut butter
- 3tablespoonsbutter, softened
- 1cup siftedpowdered sugar
- 20M&Ms plain chocolate candies
- 4ouncesvanilla candy coating
- red decorating gel
- black decorating gel
DIRECTIONS
- In a mixing bowl stir together peanut butter and butter.
- Gradually add powdered sugar, stirring until combined.
- Shape into 1-inch balls; place on waxed paper.
- Let stand about 20 minutes until dry.
- In a small sauce pan melt candy coating over low heat.
- Dip balls, one at a time, into coating.
- Let excess coating drip off peanut butter balls.
- Place on waxed paper.
- Immediately press an M&M into center of each peanut butter ball.
- Let stand until coating is firm.
- Add a dot of black gel to the center of candy pieces for pupils.
- Drizzle red gel onto balls for bloodshot eyes.
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November 10th, 2006 by alice
Tags: Chowder, Crock, Fish, Pot
INGREDIENTS
- 1lb firm fleshedwhite fish fillets, cut in 1 inch cubes(cod, haddock, plaice)
- 1/2cuponions, chopped
- 1/2cupcelery, chopped
- 1/2cupcarrots, chopped
- 1tablespoondried parsley
- 1teaspoondried rosemary, crushed
- 1/2teaspoonsalt
- 1/8teaspoonhot sauce(or to taste)
- 1 (16 ounce)candiced tomatoes
- 1/2cupdry white wine
- 1 (8 ounce)bottleclam juice
- 3tablespoonsflour
- 3tablespoonsbutter, melted
- 1/3cupheavy cream
DIRECTIONS
- Place onion, celery and carrots in the bottom of a crock pot and top with fish cubes.
- Sprinkle with herbs and seasonings.
- Top with tomatoes, wine and clam juice.
- Cover and cook on Low 7-8 hours (High 3-4 hours).
- One hour before serving, combine flour, melted butter and cream.
- Stir into chowder and continue cooking for remaining time.
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November 10th, 2006 by alice
Tags: 1972, Canadian, Candy, Cream, Maple
INGREDIENTS
- 4cupsbrown sugar
- 2tablespoonsall-purpose flour
- 1cupwhole milkor evaporated milk
- 1/4cupbutter
- 2teaspoonsbaking powder
- 1-2dashsalt
- 1teaspoonvanilla
- 2cups choppedwalnutsor pecans
DIRECTIONS
- Lightly grease 9 x 11 brownie pan.
- (originally calls for a 9 x 13 pan, but, I find this too thin afterwards).
- Mix in a lightly buttered heavy large saucepan, the brown sugar, butter, cream, flour, baking powder and salt.
- Cook stirring constantly until mixture reaches 235degrees F.
- on a candy thermometer.
- Or until a soft ball forms in cold water.
- Remove from heat, add vanilla and nuts.
- Beat two to five minutes or until candy begins to thicken.
- Pour quickly into prepared buttered pan.
- Spread evenly.
- Cut into squares while still soft.
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November 10th, 2006 by alice
Tags: Casserole, Hashbrown
INGREDIENTS
- 1 (2 lb)baghash browns
- 1cancream of chicken soup
- 2cups gratedcheddar cheese
- 16ouncesFrench onion dip
- 1/2cupbutter, melted
DIRECTIONS
- Put hashbrowns in a 9″ by 13″ pan.
- Mix soup, cheddar, dip and butter.
- Pour over hashbrowns.
- Bake for 1 hour.
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November 10th, 2006 by alice
Tags: 1965, Cocoa, Fudge
INGREDIENTS
- 1cupwhite sugar
- 1cupbrown sugar
- 1-2dashsalt
- 2tablespoonscocoa powder
- 4teaspoonscorn syrup
- 1/2cup freshsour cream
- 1tablespoonbutter
- 1teaspoonvanilla extract
- 3/4cup choppedwalnutsor pecans
DIRECTIONS
- Mix sugars, salt, cocoa, syrup, and sour cream in a large buttered saucepan.
- Cook without stirring until candy temp.
- reaches 235 degrees F.
- Or until a soft ball forms in very cold water.
- Add butter.
- Stir just til blended.
- Remove from heat and stir in vanilla.
- Let sit until cool.
- Add chopped nuts.
- Beat until creamy, and just until it starts to loose its glossy appearance dulls slightly.
- Pour into prepared buttered 8 x8 inch pan.
- Cut into squares while still soft and warm.
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