S: Judy Jackson's Family Recipe Book
FC: Judy Jackson's Family Recipe Book | made with love for Family and Friends
1: Index | Main Dishes...................................................... 2-5 Sauces................................................................ 6-8 Side Dishes........................................................ 9-11 Candies..............................................................12-14 Party Foods........................................................15-17 Puddings and Pies.............................................15-17 Cakes..................................................................18-20
2: Candies | CHOCOLATE FUDGE 7 ounce jar marshmallow cream 1 1/2 cups sugar 2/3 cup evaporated milk 1/4 cup butter 1/4 teaspoon salt 1 11 l/2 ounce package(2 cups) milk chocolate morsels 1 six ounce package semi-sweet chocolate morsels 1 cup chopped peanuts 1 teaspoon vanilla In heavy gauge saucepan combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full rolling boil over moderate heat stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add chocolate morsels and stir until morsels are melted and mixture is smooth. Stir in nuts and vanilla. Pour into a foil lined 8 inch square pan. Chill in refrigerator until firm (about 2 hours). Makes about 2 pounds. | Favorite
3: BABY RUTH BARS 1 cup sugar 1 cup Karo white syrup 6 1/2 cups Special K cereal 6 ounces butterscotch morsels 6 ounce semi sweet chocolate morsels 1 3/4 cups crunchy peanut 1/2 bar of parafin Boil sugar and syrup; add peanut butter and Special K. Roll into small logs. Melt butterscotch and chocolate morsels with parafin. Dip the logs in the chocolate mixture. Cool on wax paper. | Price Family Favorite | CHOCOLATE PEANUT BUTTER BALLS 1 cup butter 2 cups crunchy peanut butter 2 boxes powdered sugar 1/2 to 1 cup chopped peanuts 1 teaspoon vanilla 1 package almond bark Mix butter, peanut butter, sugar, and vanilla. Add nuts. Roll into small balls. Melt almond bark in microwave. Dip balls in bark. Stores and keeps very well. | Favorite | Grandma Price | Recipe by:
4: PEANUT BRITTLE 1 cup sugar 1/2 cup white corn syrup In 1 1/2 quart casserole dish, stir well to combine sugar and corn syrup. Stirring this mixture helps it to microwave evenly. Microwave on high 4 minutes. 1 cup roasted,salted peanuts Add peanuts, stirring well. Microwave on high 3 to 5 minutes until light brown. 1 teaspoon butter 1 teaspoon vanilla Add butter and vanilla to syrup blending well. Microwave on high 1 to 2 more minutes. Peanuts will be lightly browned. 1 teaspoon baking soda Add baking soda and gently stir until light and foamy. Quickly pour mixture onto lightly greased cookie sheet. Let cool about 1 hour. When cool, break into small pieces and store in airtight container. Flex sheet to remove. Makes one pound. NOTE; Raw peanuts can be used, just add before microwaving to the sugar/syrup mixture, along with 1/4 teaspoon salt,
5: PEANUT LOGS 1 13 ounce jar marshmallow cream 1 pound box powdered sugar 1 bag caramels 1 can condensed milk 1 quart chopped peanuts Mix cream and sugar; make log rolls and freeze. Mix caramels and milk. Roll frozen logs in caramel, then nuts. Chill before slicing. I usually half this recipe.
6: Party Foods | Cheese Straws 1 stick butter 1/2 pound New York sharp cheese 1 1/2 cup plain flour 1 teaspoon salt 1/4 teaspoon cayenne pepper Mix butter, cheese, salt, pepper & flour. Knead well. Roll thin and cut or push through cookie press. (Can make straws or stars, also.) Bake at 250 to 300 degrees for about 12 to 15 minutes til lightly crisp & browned. Cool about 1 minute on cookie sheet, then transfer to plate. | CRAB DIP 1 pound imitation crab 2 8 ounce cream cheese 1/2 pint sour cream 4 large tablespoons miracle whip 1/2 lemon, juiced 2 to 3 teaspoons Worcestershire sauce 1 teaspoon dry mustard 1 tablespoon garlic powder 1/2 cup grated cheese divided Mix all ingredients except crab meat. Place in baking dish and top with crab and cheese. Bake til bubbly or crusty brown. | Recipe by: Jan Jackson
7: LITTLE SMOKIES SAUCE 1/2 cup Kraft Barbecue Sauce 1 jar Ragu Original 1/2 cup catsup 1 can tomato sauce 1/4 cup mustard 1/2 cup vinegar red pepper to taste water 1 small bottle Catalina Dressing 1 1/4 cup sugar Basil, oregano to taste Mix all together, add little smokies and simmer. | SPICED PECANS 1 egg white beaten with fork 1 tablespoon water 3 cups pecans 1/2 cup sugar 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon cloves 1/2 teaspoon nutmeg Combine egg white and water. Stir in the nuts. Sprinkle with spice mixture. Stir, spread on greased baking sheet and bake on 300 for 30 minutes. | Recipe by: | Anne Blanchard
8: CHIP DIP 8 ounces cream cheese, softened 1 can Hormel chili without beans 8 ounces grated cheddar cheese Put softened cream cheese in square dish spreading thin. Pour chili on top. Grated cheese goes on very top. Refrigerate. Before serving, microwave until warm all the way through. Serve with tortilla chips or Fritos. | MEATBALL SAUCE 1 bottle Sonny”s barbecue sauce 1 jar grape jelly Mix together well. Heat, add meatballs and simmer several hours til meatballs are done. | SAUSAGE BALLS Stir fry hot pork sausage which has been sprinkled with a little extra ground red pepper til it is brown and drain well. Separate Hungry Jack layered biscuits into about 4 layers each. Put a small amount of sausage in each section of biscuit. Pinch together to make into a ball. Place on cookie sheet and bake at 375 to 400 until brown. | From the Kitchen of Marjoray Shivar | Recipes by: | Jan Jackson
9: LIME JELLO PUNCH 1 small package lime jello 1 small can frozen lemonade or juice from 3 lemons 1 tall can sweetened pineapple juice 1 pint orange juice, or 1 small frozen orange juice 1 1/2 cups sugar 1 1/2 quart water Mix jello in 2 cups hot water. Mix all juices and sugar, pour jello over them stirring well. Add 1 quart ginger ale when ready to serve. Keep refrigerated. Makes 1 gallon. | Favorite | WASSAIL 1 gallon apple cider 3 to 4 sticks cinnamon 1/3 cup lemon juice 1/2 teaspoon nutmeg 1 cup sugar 1 tall can sweetened pineapple juice Boil cinnamon and apple cider. Add other ingredients. Simmer couple of hours. Makes about 1 gallon.
10: HOMEMADE ICE CREAM 4 eggs, beaten well 1 can condensed milk 1 to 2 cups sugar 1/2 to 1 quart fruit, sweetened 2 teaspoons vanilla Beat eggs, add milk and sugar, and mix til sugar is melted. Add fruit and vanilla. Freeze with electric ice cream maker per directions. Layer ice then sprinkle ice cream salt generously, layer of ice then ice cream salt, etc. If concerned about raw eggs, can mix beaten eggs and milk ahead and heat on stove til eggs have had time to cook. Cool before using.
11: Puddings and Pies | Meringue 1 teaspoon cream of tartar added to egg whites 2 to 3 egg whites beaten til hold a peak. Add 1/3 to 1/2 cup sugar and continue to beat. When stiff, add to pie and bake at 350 til brown. (Can add 1/2 teaspoon vanilla or lemon flavoring,if desired). | VANILLA PUDDING 1 cup sugar 1/3 cup flour 3 eggs, separated 2 cups milk 1 teaspoon vanilla 3 tablespoon margarine Mix all dry ingredients. Beat egg yolks well, add to milk and blend well. Blend dry and wet ingredients til smooth. Cook in a heavy sauce pan on top of stove on a medium to medium high heat til thickens stirring constantly (sticks very easily). Add margarine and vanilla and stir well. | BANANA PUDDING 1 vanilla pudding recipe 2 large bananas, sliced crossways vanilla wafers In a 9 x 9 square dish, layer first vanilla wafers, top with bananas then top with pudding. Can use cool whip or meringue for topping. (I prefer no topping; sometimes browning the meringue will tend to partially cook bananas.) Or a few wafers crumbled can be used for a topping too. | Favorite
12: COCONUT CUSTARD PIE 1/2 stick melted margarine 1 cup sugar 3 eggs 1 cup Angel Flake coconut 1 teaspoon vanilla 1 tablespoon vinegar Combine all ingredients and pour into one unbaked pie shell. Bake at 350 fot 1 hour til sets. | COCONUT PIE 6 to 8 ounces frozen coconut 1 vanilla pudding recipe 1 baked pie crust Mix coconut into pudding. Pour into baked pie shell. Top with meringue and bake at 350 til meringue is browned. (I like to toast a little coconut to put on top of meringue while it is baking.) | Favorite | From the Kitchen of | Frances Brittain | Recipe by: | Grandma Price
13: Frances Brittain | COCONUT/PINEAPPLE PIE 3 eggs, beaten 1 1/2 cup sugar 1/3 cups flour 1/4 cup plus 2 tablespoon margarine 1 cup sweetened crushed pineapple, drained 1 cup Angel Flake coconut 1 teaspoon vanilla Mix and pour into unbaked pie shell. Bake 55 minutes at 350 or til set. From the kitchen of Mary Lou Phillips | CHOCOLATE PIE 1 1/3 cup sugar 1/3 cup flour 3 tablespoon cocoa 2 cups milk 3 eggs , separated 1 teaspoon vanilla 4 tablespoon margarine. Mix all dry ingredients. Beat egg yolks well and add to milk. Blend milk with dry ingredients til well blended. Cook in heavy sauce pan over medium heat stirring constantly til thickens. (Swirl a spoon in filling, and when it leaves a path, filling should be thick enough. If not sure, cook a little longer. (sticks very easy) Pour into baked pie shell and top with meringue. Bake at 350 til brown. (one pie) | Favorite | Recipe by: | Grandma Price | Mary Lou Phillips | From the | Kitchen of