Funeral Potatoes

 

2 pounds of southern style Hash Browns

2 TB minced onion

2 C Sour Cream

10.5 oz cream of chicken soup concentrate

4 tbsp butter

1 t salt

2 C cheddar cheese

Warm hash browns in the bag for 5 minutes in the microwave.  Mix all ingredients together. Place in a 9 x 13 pan and cover with the cheddar cheese.  Bake 350 for 1 hour  until warm. 

6 sticks

1 C sugar

1 can sweetened condensed milk

1/4 C butter or margarine

6 small to medium apples

3/4 C white Karo

1 tsp vanilla

Chopped nuts - optional

Combine sugar, karo, sweetened condensed milk & salt.  Cook over medium heat until 230 degrees or soft ball stage.  Remove and cool slightly.  Stir in butter and vanilla.  Dip apples into nuts and place on wax paper to cool. 

FRANCIE'S CARAMEL CORN

2 Cups Brown Sugar

1 Cup white Karo

1 Cup Margarine       

1 Can Sweetened Condensed Milk

 

Bring to a boil and cook for 3 minutes.  Pour over popped Corn.

Easy as that -

 

Peanut Cookies

1 C shortening

1 C brown sugar

1 C white sugar

2 eggs

2 C flour

2 C oatmeal 

1 t. baking powder

1 t salt

1 t baking soda

1 t vanilla

1 C salted peanuts

Mix all together.  Bake 350 degrees for only 10 minutes.  They will not look done, but they are.

 

Lake Shore Pickled Beets

Cook beets until tender, remove skins and cut into chunks if beets are large and put into bottles.

Combine:

1 C white sugar

1 C brown sugar 

5 C water

5 C vinegar

1 tbsp salt

Mix sugar mixture in a pan and cook until dissolved.  Pour over beets and process in hot water bath for 35 minutes.

 

Almond Roca Candy                         

2 Cups Sugar

4 Cubes Butter

1 C. Sliced Almonds

1 large bag chocolate chips 

Melt butter and sugar in a heavy bottom pot.  Cook stirring constantly until the mixture melts and then becomes thick.  Stir until the mixture becomes oily. When it becomes creamy again add 1 C sliced almonds.  Pour onto a large cookie sheet and spread out evenly.  Pour a bag of chocolate chips on top and let them melt.  Spread carefully over the almond roca until smooth. If you would like you can add finely chopped walnuts, almonds or almond slices to the top. Let cool and break into pieces.

Texas Caviar

Ingredients:

2 cans black-eyed peas, rinsed and drained

1 cup frozen corn (or 1 can drained)

1 red bell pepper, diced

1 green bell pepper, diced

1 cup tomatoes, diced (can use cherry)

1/2 cup red onion, diced

1 jalapeño, seeded and diced small

1/2 cup cilantro, chopped

3 cloves garlic, minced

For the vinaigrette:

1/4 cup olive oil

1/4 cup fresh lime juice

2 tablespoons red wine vinegar

1 1/2 teaspoons sugar

1/2 teaspoon ground cumin

1/4 teaspoon chili powder

1 1/2 teaspoons salt

Directions: 

Add black-eyed peas, corn, peppers, tomatoes, red onion, jalapeño, cilantro, and garlic to a medium sized bowl. In a separate small bowl, whisk together vinaigrette ingredients. Pour over salsa. Stir to combine well. Cover and let marinate in fridge for two hours before serving. Serve with tortilla chips, over grilled chicken or fish, or as a side salad.