By NEMS Daily Journal

Tea Cakes
2 sticks margarine, melted
12 cups sugar
2 eggs, beaten
14 cup milk
2 teaspoons vanilla
3 cups self-rising flour

Combine all ingredients and spoon onto cookie sheets. Bake at 350 degrees until lightly browned. Cool on wire racks before frosting.

Chocolate Frosting
3 cups sugar
12 cup cocoa
1 cup milk
1 stick margarine
1 teaspoon vanilla

Combine sugar, cocoa, milk and margarine in a saucepan and cook slowly until mixture reaches the hard ball stage. Fill the kitchen sink with cold water and ice. Remove saucepan from heat and stir in vanilla. Place saucepan in sink of cold water and stir until thick. Be careful not to get water in the frosting. Frost cooled cookies.

Pecan Pie
3 eggs
1 cup sugar
1 heaping tablespoon all-purpose flour
14 teaspoon salt
34 cup light corn syrup
1 stick melted butter
1 cup chopped pecans
1 teaspoon vanilla
1 unbaked deep-dish pie crust

Beat eggs. Add sugar, which has been mixed with flour and salt. Add corn syrup, butter, pecans and vanilla. Pour into an uncooked deep dish pie crust. Bake at 325 degrees for about 45 minutes or until center is firm.

Ham and Potato Casserole
3 large potatoes, sliced thinly
1 chopped onion
2 cups chopped ham
2 cups shredded Cheddar cheese
1 can cream of mushroom soup
1 can cream of chicken soup

In a greased baking dish, place a layer of potatoes, a layer of onion, a layer of ham and a layer of cheese. Combine soups and pour over cheese. Cover and bake at 350 degrees for 1 hour or until potatoes are tender.
Shoe Peg Corn Casserole
2 cans French-style green beans, drained
2 cans white shoe peg corn, drained
1 can cream of celery soup
1 can cream of chicken soup
1 medium onion, chopped
1 (16-ounce) container sour cream
2 cups grated Cheddar cheese
Salt and pepper to taste
2 cups crushed Town House crackers
2 sticks margarine, melted

Combine green beans, corn, soups, onion, sour cream and cheese. Season with salt and pepper. Pour mixture into a greased 9×13-inch baking dish. Combine crushed crackers and melted margarine and cover top of casserole. Bake uncovered at 350 degrees for 45 minutes to 1 hour or until bubbly.
Corn Casserole
2 cups cooked yellow rice
2 cups Mexicorn, drained
2 cans cream of celery soup
1 stick margarine, melted
2 cups shredded Cheddar cheese

Combine all ingredients and pour into a baking dish. Bake at 350 degrees for 30 to 45 minutes.

212 cups sugar
12 cup water
12 cup light corn syrup
Dash of salt
2 egg whites, room temperature
1 teaspoon vanilla
1 cup chopped nuts

In a saucepan, bring sugar, water, syrup and salt to a boil. Cook to the hard ball stage. Remove pan from heat.
Beat egg whites until stiff peaks form. Gradually add sugar mixture to egg whites, beating constantly. When thoroughly mixed, beat an other 5 minutes on high until shiny and glossy. Mixture will be thick. Fold in vanilla and nuts.
Drop mixture by spoonful onto waxed paper or tin foil. Store in a container with waxed paper between layers and on top. Do not seal with a lid or divinity will be sticky.

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