By NEMS Daily Journal
5 Pounds Butter Fudge
6 cups sugar
11⁄2 cups white Karo syrup
2 sticks butter
1 large can evaporated milk
1 small can evaporated milk
11⁄2 cups chopped nuts
In a large saucepan, combine sugar, syrup, butter and milk. Bring to a boil over medium heat, stirring constantly. Boil to 238 degrees. Remove from heat and beat to fudge consistency. Fold in nuts. Pour and spread in a greased pan. When cool, cut into squares.
Caramel Drizzle Freezer Pie
6 tablespoons butter
1 (7-ounce) package shredded coconut
1 cup chopped pecans
1 (14-ounce) can sweetened condensed milk
1 (8-ounce) block cream cheese, softened
1 (16-ounce) container whipped topping
2 graham cracker crust pie shells
1 (12-ounce) jar caramel ice cream topping
Melt butter over medium heat in a skillet. Add coconut and pecans, stirring to coat. Sauté until coconut and pecans are lightly toasted, about 5 minutes. Set aside.
In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1⁄4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1⁄4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel in each pie. Top each pie with coconut and pecan mixture. Freeze overnight. Serve straight out of the freezer.
Note: Before and after serving, you must keep pie stored in the freezer. It won’t keep its shape in the refrigerator and will be runny.
Chocolate Whiskey Balls
1 stick margarine, softened
2 (1-pound) boxes confectioners’ sugar
1 can sweetened condensed milk
2 tablespoons whiskey
4 cups chopped pecans
1 (12-ounce) bag chocolate chips
3⁄4 block paraffin wax
Combine margarine, sugar, milk, whiskey and pecans. Shape into 1-inch balls. Place in a single layer on waxed paper. Let dry several hours or overnight. Reshape balls.
Melt chocolate and paraffin in the top of a double-boiler. Drop one ball at a time into the chocolate mixture. Retrieve with a fork and shake off excess chocolate. Place on waxed paper. Let cool and harden. Store in a tin in a cool place.
Makes 12 dozen.
3 boxes or bags oyster crackers
11⁄2 cups vegetable oil
3 packages dry ranch dressing mix
1 teaspoon garlic salt
2 teaspoons dill seed or dill weed
Place crackers in a large container and pour oil on them. Stir to combine. Add ranch dressing and stir again. Add garlic salt and dill and stir. Let sit 8 hours or overnight, stirring occasionally.
1 (12-ounce) package spaghetti
3 pounds ground beef
1 onion, chopped
1 large bell pepper, chopped
1 large can mushrooms, drained
1 can black olives (optional)
3 cans Italian-flavored stewed tomatoes
1 small can tomato sauce
1 can cream of celery soup
1 (8-ounce) package shredded Mozzarella cheese, divided
1 (8-ounce) package Cheddar cheese, divided
2 cans cream of mushroom soup
1⁄2 can water
Kraft Parmesan cheese (in green can)
Cook spaghetti according to package directions. Drain and set aside.
Sauté ground beef, onion, bell pepper, mushrooms and olives, if using. Drain and add Italian tomatoes, tomato sauce and celery soup. Season with Nature’s Seasoning and garlic salt.
In a greased 9×13-inch pan, layer half the noodles and top with half of the meat mixture. Layer half the Mozzarella and half the Cheddar on top. Repeat layers, beginning with noodles and ending with Cheddar.
Combine mushroom soup and water and spread on top. Cover with a heavy layer of Parmesan cheese. Bake at 350 degrees until bubbly. Let sit 20 to 30 minutes before serving.
* A seasoning blend made by Morton Salt.
Momma’s Butterscotch Pralines
1 large box butterscotch pudding (not instant)
1 cup sugar
1⁄2 cup packed light brown sugar
1⁄2 cup evaporated milk
1 tablespoon butter
11⁄2 cups chopped pecans
Combine pudding, sugars, milk and butter in a saucepan. Cook until sugar is dissolved and mixture boils. Cook gently, stirring, until the soft ball stage, about 3 to 4 minutes after boiling. Remove from heat and add nuts. Beat until mixture thickens. Drop by spoonfuls onto waxed paper. Don’t worry if pralines seem soft. They will firm up if left overnight.