Each week, Charlene Johnson shares some of her favorite recipes with you on the air. If you didn’t get a chance to write them down, don’t worry, here they are!
Each week, Charlene Johnson shares some of her favorite recipes with you on the air. If you didn’t get a chance to write them down, don’t worry, here they are!
Mix together and pour over vegetables (do not heat…pour on cold)
Dressing:
Best to let sit over night.
Mix all together, beat well and bake in 350 degree oven.
CHOCOLATE PECAN FROSTING:
Combine all ingredients. Cook and stir over medium heat until thickened. Then add 1 1/3 cups angel flake coconut and 1 cup chopped pecans. Beat until thick enough to spread. Spread while warm.
(Mary Kipp, Mrs. Alie Eichelberger)
Combine flour, sugar, soda and salt in mixing bowl. Combine egg and fruit cocktail with syrup and vanilla; add to dry ingredients and mix to dampen. Pour into greased eight inch square pan. Mix together the brown sugar and nuts and sprinkle over the batter. Bake in 350 degree oven for 45 minutes or until done. Cool and cut into squares. Serve with whipped cream. Makes about 10 servings.
(Mrs. E, Gene Miller)
Mix cake batter using the first six ingredients. Then, grease a 9″ x 13″ pan and spread 3/4 cup of chopped walnut on bottom of pan. Then, pour half of cake batter over walnuts. Mix 1/2 cup of sugar and 1 teaspoon cinnamon and spread over batter. Pour remaining batter over this and put chopped walnuts on top. Bake at 350 degrees for 45 minutes. When you take cake out of oven, mix 1 cup powdered sugar and 3 tablespoons of milk. Pour over hot cake.
Sift together dry ingredients. Blend milk and egg into dry ingredients. Stir in apples. Drop by spoonfuls into hot fat and fry on each side until golden brown. Sprinkle with powdered sugar and nutmeg and serve with syrup and butter.
Mix sugar and margarine together. Add rest of ingredients. Roll in little balls the size of walnuts, then roll in sugar. Do not flatten as they will do that. Bake about 10 minutes at 350 degrees. Allow plenty of space between cookies.
(Tucker Sager)
Mix in a large mixing bowl:
Pour into 9″ x 13″ greased pan. Cover with topping before placing in oven:
Bake at 350 degrees for 45 minutes. While still warm spread on frosting. Combine in saucepan:
Cook over medium heat until thick. Spread on warm cake.
(C. Hickman)
Boil peeled potatoes. Mash and while warm beat in cream cheese. sour cream, garlic salt and dash of pepper. Put in a greased two quart baking dish. Dot with butter and sprinkle with paprika. Bake 30 minutes at 350 degrees with casserole lid on. This can be frozen before you are ready to bake it.
(Marie Keller)
Drain blueberries and pineapple; reserve liquid. Dissolve Jello in boiling water. Add enough water to make 1 3/4 cups juice. Add to gelatin. Pour into a 9″x13″ pan. When gelatin is slightly thickened, fold in fruit. Chill until firm. Combine cream cheese, sour cream, sugar and vanilla. Beat well, spread over gelatin. Sprinkle with pecans. Chill until set. Makes 8 to 10 servings.
(Berneice Ihrke)
Frosting:
Grease 9″ x 13″ pan. Layer bottom of pan with club crackers. Bring to a boil; stir constantly for 7 minutes the brown sugar, crackers, milk and oleo. Pour over crackers, put another layer of club crackers. Frost.
Frosting: Boil for 30 seconds; stir in 2 cups miniature marsh,allows and 1/2 cup of chocolate chips and one teaspoon of vanilla.
(Grace Martens)