Old Broads

Old Broads

RECIPES - YOU'RE GONNA LOVE THEM!

These recipes are all tried and lived by my family and friends.

INGER’S YUMMY POTATOES
2 pounds frozen hashbrowns, thawed
2 cups shredded cheddar cheese
1 can cream of chicken soup
1 pint sour cream
2 tsp salt
1 tsp pepper
Mix together and put in a 7 x 13 pan.

Topping:
2 cups corn flakes
½ cup melted butter
Mix together and put on top of potato mixture

Bake at 350 for one hour


HEART ATTACK ON A PLATE or APRIL’S ALFREDO SAUCE
Mix together and heat:
1 cup heavy whipping cream
2/3 cup Parmesan cheese
1/3 cup butter

Pour over cooked noodles, stir and serve hot.

COUNTY FAIR FUNNEL CAKES
Funnel cakes are my daughter’s specialty and are they ever yummy, bet you can’t eat just one!
2 eggs, lightly beaten
1 ½ cups milk
¼ cup packed brown sugar
2 cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
Vegetable oil for frying
Confectioner’s sugar (powdered)

In a bowl combine the eggs, milk and brown sugar.  In another bowl, combine flour, baking powder and salt; beat into egg mixture until smooth.
In a skillet, heat oil to 375 degrees.
Cover the bottom of a funnel spout with your finger; ladle ½ cup batter into funnel.  Holding funnel several inches above the skillet, release finger and move the funnel in a spiral motion until all of the batter is released, (scraping funnel with a rubber spatula if needed).
Fry for two minutes on each side or until golden brown.  Drain on paper towels.  Repeat with remaining batter.  Dust with confectioner’s sugar and serve warm.
Put funnel cake on a plate and spoon over fresh strawberries, canned blackberries, peach pie filling or anything that catches your fancy and top off with a dollop (that mean’s lots) of whipped cream.

PLEASE – let me know if you try these and how you like them.  Our entire family LOVES them.



FAWN'S JALAPENO PEPPER JELLY
This is excellent with a dab on some cottage cheese, or on cheese and crackers.  Warning:  Habit forming.

4 ½ cups unsweetened applesauce
2 cups pureed jalapenos (seeds removed)
Bring to a full boil
Add 11 cups sugar and return to a full boil.
Add enough green food color for desired shade of green. (This makes it really pretty).
Add 2 packs pectin and return to a full boil.
Boil 2 minutes.  Seal in canning jars.
Yield:  6 pints.

It's almost ready!


Ready to eat!

I’d suggest that you omit the jalapeno seeds with your first batch and then if you want it a little spicier leave a few (but not all) seeds when you make it again.  The seeds make it really HOT!!!
Caution:  messing around with jalapenos can be hurtful to your hands.  Fawn says to wear a plastic glove or stick your hand in a baggie when handling them.  Trust me on this, years ago I made some Mexican Cornbread and didn’t know any better than to handle the jalapenos with my bare hands and I was in pain for several days.


ROB’S FAVORITE FUDGE (aka: FANTASY FUDGE)
Cat renamed this recipe when she discovered that Rob would do anything for some of this fudge, he absolutely adores it!  Whenever the family gets together she has to make this for him and he usually hides a stash somewhere because he begrudges every piece that anyone else eats.  Humm!  Chocolate, Yes he is definitely Grandma’s boy.

¾ cup butter or margarine, softened
3 cups sugar
2/3 cup evaporated milk
12 ounces chocolate chips
7 ounce jar Jet-Puffed Marshmallow Cream
1 tsp vanilla
1 cup chopped nuts (optional)

Microwave butter on high 1 minute or until melted, add sugar and milk, mix well.
Microwave 5 minutes or until mixture begins to boil, stirring after 3 minutes.
Stir well, scraping sides of bowl.
Microwave again for 5 ½ minutes, stirring after 3.
Let stand 2 minutes.
Add chocolate, stir until melted,
Add marshmallow and vanilla, mix well.
Stir in nuts if desired.
Pour into greased (buttered) 13x9 pan.
Cool at room temperature.
(The micro times are for a lower powered micro, if yours is new or higher powered, adjust times)

I had eaten a ton of this before (and after) I actually saw the recipe and realized how much sugar is in it, but as Cat says, “That’s what makes it so good!”  My grandkids like this so well that they won’t even taste fudge made by anyone else.  Please let me know how you like it

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