Hello... what a weekend. Jerry worked, came home ate and went to bed. He's feeling abit better at least. Momma D, the owner of this RV park has her RV parked behind the office/house. When I walked the dogs past it yesterday afternoon, I heard water running. I turned off the water, finished the walks of our dogs, put them in the camper, wrote a note but as I was going to take it to the door her daughter came out the back door and I told her about the leak. Luckly it wasn't too bad and they were able to clean it up easy enough before Momma D came home from the Titan vs Saints game. .I bet she was feeling good about the game, her team won. The Saints.
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1
Homemade Hot Fudge Sauce 
| by Rachel Paxton If you are looking for an easy, inexpensive gift to give to family and friends, you can't go wrong with homemade hot fudge sauce. Seriously, who doesn't like hot fudge!? I am making 12 jars of fudge sauce this year, to make sure I have something on hand to give to anyone I need an inexpensive gift for.  You may already have everything you need on hand to make a couple of jars of hot fudge sauce. I figured that even if you have to go out and buy canning jars to put the hot fudge in, you are looking at less than $2 a jar for this delicious, homemade treat. One container of baking cocoa makes approximately two batches of fudge sauce.Hot fudge sauce is not just for ice cream...it can be put in chocolate milk, hot chocolate, even coffee! Here is what you will need: Homemade Hot Fudge Sauce 2 cups white sugar 1 cup brown sugar 1 cup baking cocoa 4 tablespoons flour 1/4 cup butter or margarine 1 1/2 cups water 1/2 teaspoon salt 1 teaspoon vanilla In a sauce pan, stir together white sugar, brown sugar, baking cocoa, flour, and salt. Add margarine and water, stirring well. Slowly bring to a boil, and continue boiling for approximately 10 minutes, stirring occasionally. Remove the pan from heat and stir in the vanilla. The hot fudge sauce will thicken as it cools. After it has cooled, pour the fudge sauce into pint sized canning jars, and decorate as desired. This recipe is very forgiving. I accidentally put in 3 cups of white sugar and the sauce turned out very thin. I added another 2 tablespoons of flour and cooked it for another 10 minutes, and the sauce still thickened and turned out great. This recipe makes enough for approximately 1 1/2 pint jars, so if you double the recipe, you will have enough for 3 pint jars. This hot fudge sauce makes a very attractive gift. You can tie a ribbon around the jar lid, or add a scrap of fabric under the jar ring for decoration. Give the jar by itself or as part of a gift basket containing other items for ice cream sundaes. After your friends taste this hot fudge sauce they will never buy it from the store again! Note: These jars need to be stored in the refrigerator, so make sure to mention this to the person you are giving the gift to. Rachel Paxton is a freelance writer and mom of five. For more recipes, gardening, organizing tips, home decorating, holiday hints, and more, visit Creative Homemaking at http://www.creativehomemaking.com. |
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2
Speedy Ziti with Zesty Chicken
1 lb Ziti, Mostaccioli or other medium pasta shape, uncooked
12 oz chopped, cooked chicken
2 tsp butter or margarine
1 medium onion, chopped
1 Tbs Dijon mustard
2 Tbs all-purpose flour
2 cups low-sodium chicken broth
1/4 cup lemon juice
1 10 oz package frozen peas, defrosted and drained
1/4 cup fresh parsley, chopped
Salt to taste
Pepper to taste
Prepare pasta according to package directions.
While pasta is cooking, warm the butter or margarine over medium
heat in a large skillet. Add the onion and cook for 3 minutes. Stir
in the Dijon mustard and flour.
Very gradually whisk in the chicken broth. Bring the broth to a
boil and stir in the lemon juice, peas and parsley.
When pasta is done, drain it well. Toss pasta and cooked chicken
with sauce, season with salt and pepper and serve.
Servings: 4
1 lb Ziti, Mostaccioli or other medium pasta shape, uncooked
12 oz chopped, cooked chicken
2 tsp butter or margarine
1 medium onion, chopped
1 Tbs Dijon mustard
2 Tbs all-purpose flour
2 cups low-sodium chicken broth
1/4 cup lemon juice
1 10 oz package frozen peas, defrosted and drained
1/4 cup fresh parsley, chopped
Salt to taste
Pepper to taste
Prepare pasta according to package directions.
While pasta is cooking, warm the butter or margarine over medium
heat in a large skillet. Add the onion and cook for 3 minutes. Stir
in the Dijon mustard and flour.
Very gradually whisk in the chicken broth. Bring the broth to a
boil and stir in the lemon juice, peas and parsley.
When pasta is done, drain it well. Toss pasta and cooked chicken
with sauce, season with salt and pepper and serve.
Servings: 4
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3
from the December 1971 GOOD HOUSKKEEPING Magazine
VINTAGE RECIPE: "Pizza Appetizer Fondue"
1 (29-ounce) can meatless spaghetti sauce
1 (8-ounce) package mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
2 teaspoons oregano leaves
1 teaspoon instant minced onion
1/4 teaspoon garlic salt
1 long loaf Italian bread, cut in 1" cubes
About 20 minutes before serving:
In fondue pot, on range over low heat, heat all ingredients except bread until cheese is melted and sauce is hot, stirring frequently. Place pot on stand over low heat. Serve with bread chunks. Provide fondue fork for guests to dip bread into hot sauce. Makes 12 appetizer servings.
VINTAGE RECIPE: "Pizza Appetizer Fondue"
1 (29-ounce) can meatless spaghetti sauce
1 (8-ounce) package mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
2 teaspoons oregano leaves
1 teaspoon instant minced onion
1/4 teaspoon garlic salt
1 long loaf Italian bread, cut in 1" cubes
About 20 minutes before serving:
In fondue pot, on range over low heat, heat all ingredients except bread until cheese is melted and sauce is hot, stirring frequently. Place pot on stand over low heat. Serve with bread chunks. Provide fondue fork for guests to dip bread into hot sauce. Makes 12 appetizer servings.
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4
"Cajun Souffle"
from the December 1977 GOOD HOUSEKEEPING Magazine
2-2/3 cups water
1/3 cup self-rising white corn meal
1/3 cup quick grits
1/8 teaspoon cayenne
4 eggs, separated
1/2 teaspoon cream of tartar
2 cups shredded sharp Cheddar cheese
1 teaspoon salt
Combine water, corn meal and salt in 3-quart saucepan; bring to a boil. Slowly stir grits into boiling mixture. Cover; cook over low heat 5 to 6 minutes or until thickened, stirring occasionally. Add cheese and cayenne; mix until cheese is melted. Pour into large mixing bowl; cool 10 minutes. Stir in egg yolks. Beat egg whites until foamy; add cream of tartar. Continue beating until stiff peaks form; fold into corn meal grits mixture. Pour into ungreased 2-quart casserole or souffle dish. Bake in preheated moderate oven (350 degrees F.) about 55 minutes. Serve immediately. If desired, serve with your favorite Shrimp Creole Sauce. Makes 4 to 6 servings.
from the December 1977 GOOD HOUSEKEEPING Magazine
2-2/3 cups water
1/3 cup self-rising white corn meal
1/3 cup quick grits
1/8 teaspoon cayenne
4 eggs, separated
1/2 teaspoon cream of tartar
2 cups shredded sharp Cheddar cheese
1 teaspoon salt
Combine water, corn meal and salt in 3-quart saucepan; bring to a boil. Slowly stir grits into boiling mixture. Cover; cook over low heat 5 to 6 minutes or until thickened, stirring occasionally. Add cheese and cayenne; mix until cheese is melted. Pour into large mixing bowl; cool 10 minutes. Stir in egg yolks. Beat egg whites until foamy; add cream of tartar. Continue beating until stiff peaks form; fold into corn meal grits mixture. Pour into ungreased 2-quart casserole or souffle dish. Bake in preheated moderate oven (350 degrees F.) about 55 minutes. Serve immediately. If desired, serve with your favorite Shrimp Creole Sauce. Makes 4 to 6 servings.
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5
Chewy Raspberry Almond Bars
1 1/2
cups quick-cooking oats
1 1/2
cups Gold Medal® all-purpose flour
3/4
cup packed light brown sugar
1/2
teaspoon salt
3/4
cup cold butter or margarine
1
egg, beaten
3/4
cup seedless red raspberry jam
1
cup fresh raspberries (6 oz)
1/2
cup sliced almonds
cups quick-cooking oats
1 1/2
cups Gold Medal® all-purpose flour
3/4
cup packed light brown sugar
1/2
teaspoon salt
3/4
cup cold butter or margarine
1
egg, beaten
3/4
cup seedless red raspberry jam
1
cup fresh raspberries (6 oz)
1/2
cup sliced almonds
* 1 Heat oven to 375°F. Spray 9-inch square pan with baking spray with flour.
* 2 In large bowl, mix oats, flour, brown sugar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Reserve 1 cup mixture for topping. To remaining mixture, stir in egg until just moistened.
* 3 Press dough firmly and evenly into bottom of pan, using fingers or bottom of measuring cup. Spread with jam. Arrange raspberries over jam. Stir almonds into reserved crumb mixture; sprinkle evenly over raspberries.
* 4 Bake 30 to 35 minutes or until top is golden. Cool completely on cooling rack. Cut into 4 rows by 4 rows.
* 2 In large bowl, mix oats, flour, brown sugar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Reserve 1 cup mixture for topping. To remaining mixture, stir in egg until just moistened.
* 3 Press dough firmly and evenly into bottom of pan, using fingers or bottom of measuring cup. Spread with jam. Arrange raspberries over jam. Stir almonds into reserved crumb mixture; sprinkle evenly over raspberries.
* 4 Bake 30 to 35 minutes or until top is golden. Cool completely on cooling rack. Cut into 4 rows by 4 rows.
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