zacharias-diana

Welcome to Diana Wilson's Web Page

Hi - Yes, I updated this page on July 4, 2005!

Hope you enjoy MY FAVORITE RECIPES

I'm Gramma_Di (or Babysangl69) - I'm a step-mom of 16, mother of 1, and gramma of 2 that I'm raising. I have been married 1 1/2 years to a very special man named Bob, that a lot of you know as the Kat, the Kid, or Angelsbaby1937.

My favorite things to do on the web are reading, spending time with my family, chatting and playing with my friends at Cashbreak, and sharing my recipes.

CHICKEN

LEMON CHICKEN

1/3 cup flour 1 tsp. paprika 3 Tbs. lemon juice 1 tsp chicken bouillon 1/4 cup thinly sliced green onion 1 tsp. salt 1 chicken - cut up 3 Tbs. shortening 3/4 cup boiling water 2 Tbs. brown sugar 2 Tbs. snipped parsley

Combine flour, salt, & paprika in bag. Brush chicken with lemon juice & shake in bag. Brown chicken in hot oil. Dissolve bouillon in boiling water. Stir in onion, brown sugar, lemon peel, & remaining lemon juice. Pour over chicken. Cover & cook over low heat 40-45 minutes. Sprinkle with snipped parsley if desired.

CHICKEN ITALIANO

1 can Creamy Chicken Mushroom Soup 1 can Stewed Tomatoes 1 medium Onion 1 clove (or 1 tsp.) Garlic 1 tsp. Oregano Chicken

Brown chicken. Add rest of ingredients. Simmer 45 minutes. Serve with noodles.

CHICKEN CHASSEUR

1/4 cup flour 1/2 tsp. oregano 1 tsp. salt 1/8 tsp. pepper chicken (I usually use 8 drumsticks) 3 Tbs. butter or margarine 2/3 cup dry white wine OR 2 tsp. chicken bouillon dissolved in 2/3 cup hot water 1 Tbs. lemon juice 1/2 cup chopped onion 1 cup fresh sliced mushrooms 1 tsp. sugar 2 medium tomatoes, peeled & chopped (or 1can stewed tomatoes)

Combine flour, oregano, salt, & pepper. Reserve 1 Tbs. mixture - coat chicken with the rest. In oven-going skillet brown chicken in butter. Combine wine and lemon juice. Pour over chicken. Add onion. Bake covered 350 for 45 minutes. Remove chicken from skillet. Put mushrooms, tomatoes, and sugar in mixture in skillet. Cook 5 minutes on top of stove. Blend reserved flour mixture and 1/4 cup cold water. Add to sauce. Cook & stir until thickened and bubbly. Pour over chicken.

EASY CHICKEN POT PIE

Cook chicken - bone & cut in cubes. Put in bottom of 9 inch unbaked pie crust (PAGE 12). Combine 1 can Cream of Mushroom Soup, 1 can of water, and mixed vegetables to taste. Pour on top of chicken. Put on top crust. Cut holes in crust to vent. Bake 375 until bubbly.

POPOVER CHICKEN TARRAGON

chicken - cut up 4 Tbs. oil 1 1/2 tsp. salt 1/8 tsp. pepper 3 eggs 1 1/2 cup milk 1 1/2 cup flour 3/4 tsp. tarragon

SAUCE: 1 can cream of mushroom soup 1/3 cup milk 4 oz drained mushrooms 2 Tbs. parsley

Brown chicken in 3 Tbs. oil - season with pepper & 3/4 tsp. salt. Put chicken in 13"x9" baking dish. In bowl beat eggs. Add milk & 1 Tbs. oil. Beat in flour, tarragon, & 3/4 tsp. salt. Pour over chicken. Bake 350 1 hour. In saucepan combine soup, milk, mushrooms, & parsley. Heat & stir until bubbly. Serve over chicken.

BAKED CHICKEN & RICE

1 cut up chicken 1 cup rice (not minute rice) 1 package onion soup mix 1 1/2 cans water 1 can cream of chicken soup

Put rice, soup, & water in 13"x9" baking dish. Mix. Lay chicken on top. Bake 1/2 hour uncovered, 1 hour covered at 350 .

HONEY BAKED CHICKEN

1 cut-up chicken 4 Tbs. honey 1 Tbs. soy sauce 1/2 tsp. ginger 1 tsp. Mrs. Dash 1/4 tsp. sage 1/2 tsp. onion powder 1/4 tsp. coriander 1/8 tsp. black pepper

Melt honey & soy sauce in microwave. Stir in rest of ingredients. Brush mixture on chicken before & during baking. Bake 350 1 hour.

CHICKEN CACCIATORE

cut up chicken 2 medium onions 2 cloves garlic - minced 3 Tbs. oil 16 oz. can tomatoes 8 oz. can tomato sauce 1 tsp. oregano or basil 1 tsp. salt 1/2 tsp. celery seed 1 or 2 bay leaves 1/2 tsp. pepper 1/4 cup white wine OR 1 tsp. chicken bouillon dissolved in 1/4 c. boiling water

Brown chicken in oil. Remove chicken & cook onions & garlic until tender in same oil. Return chicken to skillet. Combine tomatoes (undrained), tomato sauce, oregano or basil, salt, celery seed, bay leaves, & pepper. Pour over chicken. Simmer, covered, 30 minutes. Stir in wine or chicken broth. Cook uncovered 15 minutes. Turn often. Remove bay leaves & skim off fat before serving.

SWEET AND SOUR CHICKEN

1 pound boneless chicken breasts, cut into cubes 2 Tbs. oil 1/2 cup green pepper strips 1/2 cup red pepper strips 1 cup carrot strips (OR substitute 2 cups frozen oriental vegetables) 1 garlic clove, minced 1 Tbs. cornstarch 1/4 cup soy sauce 1 can (8 oz.) chunk pineapple in juice 3 Tbs. vinegar 3 Tbs. brown sugar 1/2 tsp. ground ginger

Brown chicken in hot oil in large skillet. Add vegetables - cook & stir 1 to 2 minutes. Mix cornstarch with soy sauce; add to pan with pineapple & juice, vinegar, sugar, & ginger. Bring to a full boil - stir until slightly thickened. Serve over rice.

PORK, CHICKEN, OR BEEF

CHICKEN OR PORK FRIED RICE

3 Tbs. oil (peanut oil if available) 6 scallions or onions, finely chopped 1/2 tsp. ginger 1/2 pound pork, chicken, or shrimp, cut into cubes 1 tsp. sugar (only if pork is used) 4 cups cooked boiled rice 1 cup finely chopped Chinese cabbage 3 eggs, beaten 1/8 cup finely chopped water chestnuts 2 Tbs. soy sauce salt pepper

Heat oil in wok or skillet. Add rice & scallions or onions & cook until hot. Add cabbage & stir fry until rice starts to brown. Add ginger & remaining ingredients & stir-fry until meat is heated through and egg is done - about 3 to 4 minutes. Season to taste with salt & pepper and serve.

SHANGHAI STIR-FRY - I call this Shanghai Surprise!

1/2 pound chicken, pork, or beef 3Tbs. oil 1 clove minced garlic 1/2 tsp. ginger 2 cups oriental vegetables 1/2 cup chicken broth 3 Tbs. soy sauce 1 Tbs. wine (may be omitted) 2 Tbs. oyster or cocktail sauce 1 Tbs. sugar 1 Tbs cornstarch dissolved in 2 Tbs COLD water sliced peppers (green & red) pea pods

Slice meat in thin pieces. Heat 1Tbs. oil. Brown meat with garlic & ginger. Remove meat & set aside. Add 2 Tbs oil to pan. Fry oriental vegetable for 2 minutes. Pour in chicken broth & reduce heat. Cover & steam 2 to 3 minutes. Stir occasionally. Stir in soy sauce, wine, oyster or cocktail sauce, sugar, & cornstarch mixture. Return meat to pan - place pepper & pea pods on top of meat & vegetables. Cover & steam 1 minute. Serve over rice.

TERIYAKI MARINADE

1/2 cup dry wine or chicken broth 1/4 cup soy sauce 2 Tbs. onion soup mix 2 Tbs. brown sugar

Mix all ingredients. Place meat (chicken, pork, or beef) in zip-lock bag with mixture & marinade for several hours in the refrigerator, turning over occasionally. Fry, bake, or barbecue meat.

BEEF & PORK

ITALIAN BARBECUED BEEF

Marinate steaks in zip-lock bag with Italian dressing for several hours in the refrigerator, turning occasionally. Barbecue.

STEW

2 pounds stew meat, cut in cubes 3 Tbs. flour 2 tsp. salt 2 Tbs. oil 1/4 tsp. pepper 1/4 tsp. thyme 2 cup apple cider, wine, or 1 can beer 1/2 cup water 2 Tbs. vinegar 4 carrots 3 potatoes 2 onions 1 apple 1 stalk celery

Toss meat in bag with flour, salt, pepper, & thyme. Brown meat in oil. Stir in cider, water, & vinegar. Cook & stir until mixture boils. Reduce heat & simmer, covered, about 1 1/2 hours. Add vegetables & apple. Cook about 30-40 minutes more.

TAMALE PIE

1 can beans - drain & save liquid 1 small can corn - drain & save liquid 1 8 oz. can tomato sauce 1/3 cup chopped onion 1/2 pound hamburger 1 can small olives 1 tsp. chili powder 1/4 tsp. cumin dash garlic powder salt pepper 1/2 cup cornmeal

Fry hamburger & onions until pink is gone. Combine beans, corn, tomato sauce, onion, & hamburger in baking dish. Mix in chili powder, cumin, garlic, salt & pepper. In fry pan from hamburger, mix liquid from vegetables (about 3/4 cup - add water if needed). Add cornmeal & 1/2 tsp. salt while liquid is cold. Mix & bring to boil - stir and simmer about 5 minutes. Spread cornmeal mixture over ingredients in baking dish. Bake 15 to 20 minutes, or until bubbly, 350 .

STUFFED ACORN SQUASH

Acorn squash 1/2 pound hamburger 2 Tbs. chopped onion 2 Tbs. chopped celery 2 Tbs. flour 1/4 tsp. salt 1/4 tsp. sage 3/4 cup milk 1/2 cup cooked rice cheese

Pierce squash with fork. Cook 7 to 8 minutes on paper towels in microwave. Turn after 4 minutes. Cook hamburger with onion & celery (4 minutes in microwave - stir twice). Drain fat. Stir in flour, salt, sage, & milk. Microwave 2 to 3 minutes, stirring every 30 seconds. Stir in rice. Put in halved squash. Microwave 4 minutes. Top with cheese & microwave 30 seconds. Can put this mixture into bell peppers, instead, or just serve without squash or peppers.

HAMBURGER HELPER

1/2 pound hamburger 1 medium onion, chopped 1/2 cup oriental vegetables 1 can cream of mushroom soup 3/4 cup egg noodles, rotini, or macaroni

Fry hamburger & onion until pink is gone. Boil noodles in salted water, drain. Put in baking dish. Stir in hamburger mixture, vegetables, & soup. Salt & pepper to taste. Microwave or oven bake until warm clear through. Can also fix with tuna, or other meat. Substitute other cream-of soup as desired.

BAKED PORK ROAST

Sprinkle pork roast with caraway seed. Wrap in foil. Cut up potatoes, carrots, and onion. Season with salt & pepper. Wrap in foil. Bake 1 hour, 450

FISH FRIED TUNA WITH CRACKERS

1 can tuna in water, drained 3 eggs 1/2 package saltine crackers, crushed salt pepper

Spray skillet with non-stick spray. Put in tuna, eggs, crackers, salt & pepper. Stir & fry over medium heat until eggs are completely cooked.

TUNA OMELET

1/2 cup frozen peas 1/2 cup bean sprouts, drained 1 can tuna, drained 1 Tbs. oil 6 eggs 1/4 cup milk 1/2 tsp. salt pepper

Fry peas, bean sprouts, & tuna in oil about 5 minutes, stirring occasionally. Beat eggs with milk, salt & pepper. Pour into skillet. Reduce heat & cook until eggs are cooked through.

CLAM CHOWDER

6 slices bacon, chopped 1/2 cup onion, chopped 1 8 oz can minced clams, undrained 1/4 cup water or clam broth 1 1/2 cups diced potatoes 1 tsp. salt 1/4 tsp. thyme pepper 2 cups milk or cream 1/4 cup butter potato flakes if needed

In large sauce pan brown bacon & onion until onion is tender. Drain off fat. Add clams, water, potatoes & spices. Bring to boil, reduce heat & simmer for 10 minutes. Stir in milk & butter. Return slowly to a simmer (DO NOT BOIL), & cook for 5 minutes more. If it is too thin, stir in potato flakes. Serve hot.

FISH & CHIPS BATTER

1/4 cup flour 1/2 tsp salt 2 Tbs water 1 egg yolk 1 Tbs oil 1 stiffly beaten egg white 1/4 cup flour fish potatoes cut into french fries

Mix flour & salt. Stir in water, egg yolk, & oil. Fold in egg white. Dip fish in flour, then into batter. Fry fish. Fry french fries after fish, & sprinkle with salt.

TIP: Always fry potatoes after frying fish (or anything else) in oil. Potatoes clean the oil, & thus the oil can be re-used, again & again. After 5 uses, strain the oil through a coffee filter.

OTHER STUFF

PIZZA

CRUST - makes 2, 12 inch pizzas 1 package (1 Tbs.) yeast 4 1/2 cup flour salt 1 1/2 cup water oil (olive oil if available)

Combine yeast, 2 cups flour, & 1 tsp. salt. Heat water until very warm. At low speed of the mixer, gradually beat water into dry ingredients until just blended. Beat 2 minutes medium speed. Beat in 1/2 cup flour to make thick batter. Beat 2 more minutes. Stir in enough additional flour to make a soft dough. On floured surface, knead dough until smooth & elastic. Add more flour if necessary. Cover; let rise until doubled. Punch down & let rise again. Make 2 -12" pizza crusts. Brush with oil.

PIZZA SAUCE 1 medium onion, diced 1 clove garlic, minced 1 Tbs oil 1 16 oz can tomatoes 1 6 oz can tomato paste 1 1/2 tsp. sugar 1 tsp. salt 1 tsp. Italian seasoning 1/4 tsp. crushed red pepper 1 16 oz package mozzarella

(fried bacon, ham, pepperoni, sausage, mushrooms, drained pineapple, peppers, Canadian bacon, or any other toppings)

In 2 quart saucepan, over medium heat, cook onion & garlic in oil until tender. Add tomatoes & liquid, tomato paste, sugar, seasoning, red pepper, & salt. Heat to boiling, stirring to break up tomatoes. Reduce heat to low, cover partially, simmer 20 minutes. Cool. Sprinkle curst with 1/2 of cheese, spread with sauce, spread with toppings, & sprinkle with rest of cheese. Bake 20 minutes at 450 .

CHILI

1 can chili beans (NOT chili con carne) 1 8 oz can tomato sauce 2 Tbs. chili powder 1 tsp. garlic 1 medium onion, chopped 1/2 pound hamburger or beef cut in cubes 1/8 tsp. cumin salt pepper 1 tsp. sugar 1/4 cup salsa

Fry meat & onion in saucepan. Stir in rest of ingredients. Simmer for 1/2 hour.

SPAGHETTI

1/2 pound hamburger 1 medium chopped onion 16 oz. tomato sauce 1 tsp. chili powder 1/2 tsp. garlic 1 Tbs sugar 1/4 tsp. cumin 2 Tbs oregano, pinch of sage, thyme, rosemary, basil OR 3 Tbs Italian seasoning

OPTIONAL 1 can small olives 1 can mushrooms, drained cubed cheese to put on top

Fry hamburger & onion. Mix in rest of ingredients, except cheese. Simmer 1/2 hour. Cook spaghetti noodles 10 minutes in boiling water with 1/4 cup oil. Drain. Serve with sauce & top with cheese if desired.

CHINESE NOODLES

1/2 package Chinese noodles, OR spaghetti noodles 1 or 2 eggs 1/2 cup beef, pork, chicken, or ham 1 cup water 1 tsp. bullion dash ginger chopped green onions pepper

Put 2 eggs in pan of salted cold water. Bring to boil & add noodles Boil noodles for 10 minutes, drain & put in bowl. Cut meat in pieces, as long & thin as possible. Simmer in water with bullion & ginger, covered, at least 10 minutes. Slice eggs. Pour meat & broth over noodles, top with eggs, green onions, & pepper.

MACARONI & CHEESE

1/2 cup macaroni salt 1 tsp. butter 2 cups shredded cheese 1/4 cup milk

Boil macaroni in salted water. Drain. Butter baking dish & put 1 tsp. additional butter on bottom. Put in layer of cheese, noodles, salt, then top with more cheese. Add milk. Bake 400 until liquid is gone & cheese is golden.

POTATOES AU GRATIN

4 potatoes, cubed or sliced 1/2 cup milk 2 Tbs butter 1/2 tsp. salt pepper buttered crumbs (crushed dry stuffing mix) cheese GRAVY 1/2 cup milk 3 Tbs. flour salt pepper

Cook potatoes with milk until they have absorbed nearly all the milk. Add butter, salt, & pepper and cook 5 minutes longer. Put in buttered baking dish. In pan, combine gravy ingredients & bring to boil, stirring constantly. Pour over potatoes. Cover with crumbs & cheese. Bake until crumbs are brown.

DIANA'S ITALIAN DRESSING

1/3 cup salad oil 1/8 cup vinegar 1/8 tsp chili powder 1/8 tsp. garlic powder 1/8 tsp. onion powder 1/8 tsp. black pepper dash of Mrs. Dash few drops hot salsa

Combine ingredients in jar & shake well. Chill. Shake before serving. For a steak marinade, substitute 3 Tbs. vinegar & some white wine for 1/8 cup vinegar. Marinate 2 to 3 hours.

ROTINI SALAD

sliced cucumber 2 sliced carrots sliced zucchini 1 chopped onion 1 Tbs. butter rotini noodles Italian dressing 1 small can olives

Cook rotini in salted water. Drain. Fry vegetables in butter until tender. Cool. Combine noodles, vegetables, & olives in bowl. Pour Italian dressing over mixture. Chill before serving.

PIES

PIE CRUST

2 CRUSTS

2� cups flour 3/4 cups shortening 1 teaspoon salt about 1/3 cup ice water 1 CRUST

1 1/3 cups flour � cup shortening � teaspoon salt about 3 Tbs. ice water

Sift together flour and salt. Cut in shortening with a fork. DO NOT MIX WITH YOUR HANDS. Sprinkle the water, a little bit at a time, evenly over the dough while mixing with a fork until the dough forms a ball. Roll out � of dough on waxed paper in a circle about one inch larger than the pie tin. Press into pie tin with a fork. For 2 crust pie or 1 crust dutch pie, fill with fruit. Roll out other � of dough. Place on top, crimp edge, and bake. For added sweetness, you can brush top crust with milk and sprinkle with sugar before baking. For 1 crust pies (cream and pudding pies) poke crust with fork so that air can escape, and bake @ 425 F. for 10-15 minutes.

CREAM (PUDDING) PIES

3 Tbs. flour 3 Tbs. cornstarch � cup sugar 2� cups milk 1/8 tsp. salt 2 tsp. vanilla

Mix sugar, salt, starch, and flour. Stir in milk and vanilla. Cook over low heat, stirring constantly, until mixture starts to thicken. Continue to cook until mixture becomes thick, stirring constantly. Pour into cooked pie crust. Cool before cutting. For chocolate cream pie, also add 4 Tbs. cocoa powder with dry ingredients. For banana cream pie, also add � tsp. banana flavor and few drops yellow food color with milk and vanilla. For coconut cream pie or chocolate coconut cream pie, add � tsp. coconut extract with milk and vanilla and � cup coconut when mixture starts to thicken when cooking.

LEMON PIE

2 cups sugar 3 egg yolks-SAVE EGG WHITES FOR MERINGUE 3 Tbs. cornstarch 6 Tbs. lemon juice 2� cups boiling water

Mix sugar and starch. Add well-beaten egg yolks, lemon juice, and water. Cook over low heat, stirring constantly, until mixture becomes thick. Pour into cooked pie crust. Cool. Top with meringue (below). BUTTERSCOTCH PIE

1 cup brown sugar 2 Tbs cornstarch 1 Tbs. flour 1� cup milk � cup butter (or margarine) 2 egg yolks-SAVE EGG WHITES FOR MERINGUE 1 tsp. vanilla 1/8 tsp. salt

Mix sugar, starch, and flour. Add well-beaten egg yolks, milk, and salt. Cook over low heat, stirring constantly, until mixture starts to thicken. Add butter and vanilla and continue to cook (stirring) until mixture becomes thick. Pour into cooked pie crust. Cool. Top with meringue (below).

MERINGUE

Beat egg whites until very stiff. Beat in 4 Tbs. of sugar (use powdered sugar for silkier texture). Put on top of pie and brown in hot oven or under broiler.

APPLE PIE

Peel & slice 4-5 apples. Put in mixing bowl with 3/4 to 1 cup sugar, 1 tsp. cinnamon, � teaspoon (or less) nutmeg, and 1 Tbs. lemon juice. Mix well. Pour into unbaked pie crust.

2 CRUST PIE Put several small pats of margarine on top of apples. Top with crust, crimp, and cut vents near center of pie. (If vents are cut too near edge, juice will run over edges and burn.) Bake 425 F. 20 minutes and 350 F. 45 minutes. Cool before cutting.

Dutch Apple Pie Do not top with margarine. In small saucepan (or in bowl in microwave) melt � cup margarine. Remove from heat. Stir in � cup sugar, � cup brown sugar (or can substitute � cup brown sugar and omit white sugar), dash salt, � Tbs. vanilla, 1 cup flour, and cinnamon, cloves, & nutmeg to taste. Sprinkle topping over apples. Bake 350 F. 1 hour 15 minutes. Cool before cutting.

BREAD, CAKE

60 MINUTE ROLLS

Flour 1 Cup Milk 3 Tbs Sugar 1/2 Cup Water 1 Tsp Salt 1/4 Cup Margarine 2 Scant Tbs Yeast

Mix 1 1/2 c. Flour, sugar, salt, & yeast. Combine milk, water, & margarine & scald. Gradually add this to dry ingredients & beat 2 minutes at medium speed of electric mixer. Add 1/2 c. Flour & beat 2 minutes at high speed. Stir in enough flour to make a soft dough, & knead until elastic. Let rise 15 minutes. Shape into rolls & let rise again. Bake at 425 f. About 12 minutes.

CINNAMON ROLLS

1 1/4 cup milk 1/4 cup sugar 1/4 cup shortening 1 tsp. salt flour 1 Tbs. yeast 1 egg

FILLING 1/2 cup brown sugar 1/4 cup melted butter 2 tsp. cinnamon raisins and/or nuts if desired

Heat milk, sugar, shortening, & salt. Combine flour & yeast. Add milk mixture & egg. Beat 1/2 minute low speed with electric mixer, & 3 minutes high speed. Stir in enough flour to make soft dough. Put in greased bowl - cover & let rise (1 1/2 to 2 hours). Turn out dough on floured board. Let stand 10 minutes. Divide dough in half & roll out. Combine brown sugar, butter, & cinnamon. Spread half on each rolled out dough. Top with raisins. Roll into rolls, seal edge. Cut in 1 inch disks & place on greased pans or cookie sheets. Cover & let rise (30 minutes). Bake 375 for 18-20 minutes. Frost with glaze (powdered sugar with water, milk, or non-dairy flavored liquid coffee creamear) or cream cheese frosting (3 oz. cream cheese, 2 Tbs. milk OR non-dairy flavored liquid coffee creamer, powdered sugar)

PANCAKES

1 cup milk 1 or 2 eggs 1 Tbs. baking powder 1 Tbs. sugar dash salt 1/4 cup oil or melted butter 1 cup flour

Mix together flour, baking powder, sugar, & salt. Beat egg, add. Stir in butter & enough milk to make thin batter. Cook on hot griddle.

CRAZY CAKE or EGGLESS CAKE

1 Cup Sugar 1 Cup Cold Water 1 1/2 Cup Flour 6 Tbs Melted Margarine 1/2 Tsp Baking Soda 1 Tsp Vanilla 1/2 Tsp Salt 1 Tbs Vinegar 3 Heaping Tbs Cocoa

Preheat oven to 350 f. Mix dry ingredients. Stir in rest of ingredients. Pour into well-greased cake pan. Bake 30 minutes or until cake springs back when lightly touched.

CAKE BROWNIES

1 Cup Melted Margarine 2 Tsp Vanilla 1/2 Cup Cocoa 4 Eggs 2 Cup Sugar 1 1/2 Cup Flour

Combine & mix. Pour into well-greased 9" x 13" cake pan. Bake at 350 f. About 20 minutes.

CANDY

FUDGE

2 Cups Sugar 4 Tbs Cocoa 1 Tsp Vanilla 1/4 Tsp Salt 4 Tbs Margarine 1/2 Cup Milk 1/2 Cup Cream or Sweetened Condensed Milk

Combine sugar, cocoa, salt, milk, & cream. Cook on high, stirring constantly, until mixture starts to boil. Turn down to medium heat & do not stir. Cook till soft ball stage on candy thermometer. Remove from heat & add vanilla & margarine. When margarine is mostly melted, beat with electric mixer until mixture starts to set (will start to lose its glossiness). Pour into well-greased 9" x 9" x 2" pan.

PEANUT BUTTER FUDGE

2 Cups Sugar 2 Tbs Margarine 1 Cup Milk 1 Tsp Vanilla 1/8 Tsp Salt 3/4 Cup Peanut Butter

Combine sugar, milk, & salt. Cook on high, stirring constantly, until mixture starts to boil. Turn down to medium heat & boil for 10 minutes. Add margarine & continue boiling until mixture reaches soft ball stage on candy thermometer. Remove from heat; add vanilla & peanut butter. Beat until mixture starts to set (lose its glossiness). Pour into well-greased 9" x 9" x 2" pan.

COCONUT FUDGE

Same as peanut butter fudge (above), except substitute 1 tsp coconut extract for vanilla, and 3/4 cup coconut for peanut butter.

CHERRY CREAM FUDGE

2 Cups Sugar 1/2 Cup Cream or Condensed (NOT evaporated) Milk 1/2 Cup Margarine 1/4 Cup Light Corn Syrup 1/8 Tsp Salt 1 Tsp Vanilla 1/4 Cup Marshmallow Cream 1/2 Cup Pecans 1/4 Cup Chopped Maraschino Cherries

Mix sugar, cream, margarine, syrup, & salt. Cook on high, stirring constantly, until mixture starts to boil. Turn down to medium heat & boil for 10 minutes. Remove from heat & cool to 110 f. Add vanilla & marshmallow cream. Beat until thick & glossy. Stir in cherries & pour into well-greased 9" x 9" x 2" pan.

TIPS

I always substitute margarine for butter & use 1% milk to cut down on fat. I also use my spring-form (cheesecake) pan instead of a 9" x 9" x 2" pan for fudge & caramels. That way I can take the sides off, and just have the candy on a tray. It is also easier to get out of the pan that way.

PEANUT BRITTLE

2 Cups Sugar 1 Cup Corn Syrup 1/2 Cup Water 1/4 Cup Margarine 1/2 Tsp Salt 1 1/2 Tsp Baking Soda 3 Cups Peanuts

Butter sides of pan. Stir together sugar, syrup, water, margarine, & salt. Bring to boil, stirring constantly. Cook on medium heat, stirring occasionally, to 275 f. On candy thermometer & syrup turns golden. Add peanuts & continue cooking, stirring often, to 295 f. On candy thermometer (syrup is clear golden color). Remove from heat. Stir in baking soda. Pour into 2 greased 10" x 15" pans or cookie sheets. Pull with forks to stretch thin. TOFFEE-BUTTER CRUNCH

1 Cup Margarine 1 Cup Sugar 1 Tbs Corn Syrup 3 Tbs Water 1/2 Cup Coarsely Chopped Almonds (Or Other Nuts) 1/2 Cup Finely Chopped Almonds (Or Other Nuts)

Melt margarine. Add sugar, syrup, & water. Cook over medium heat, stirring frequently, to 290 f. on candy thermometer (soft crack) about 12 minutes. Watch carefully after 280 f. Remove from heat & stir in coarsely chopped almonds. Spread on buttered baking sheet & cool. Spread with chocolate & sprinkle with finely chopped almonds. Cool & invert onto waxed paper. Spread chocolate on other side & tope with more nuts. Cool & break.

CANT-FAIL CARAMELS

2 Cups Sugar 1 Cup Milk 1 Cup Brown Sugar 1 Cup Heavy Cream (Or Sweetened Condensed Milk) 1 Cup Margarine 1 Cup Light Corn Syrup 4 Tsp Vanilla

Combine all ingredients, except vanilla, in large saucepan. Cook over medium heat, stirring often, to firm ball stage (248 f on candy thermometer). Stir constantly after mixture gets thick. Remove from heat. Stir in vanilla & pour into well-buttered 9" x 9" x 2" pan. Cool. Use table knife around edge to loosen.

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