Peanut Brittle

Microwave Peanut Brittle

1 cup sugar
1/2 cup corn syrup
1 cup roasted peanuts
1 tsp. butter
1 tsp. vanilla
1 tsp. baking soda

In microwavable bowl combing corn syrup and sugar. Stir and microwave uncovered 3 minutes 50 seconds (Microwaves vary, do not let it burn). This is what works for mine.

Stir in peanuts. Microwave 3 minutes.

Add butter and vanilla. Microwave 1 minute 30 seconds.

Remove from microwave. Add baking soda.

Pour into 2 greased pie pans for 1/2 lb. peanut brittle disks. It can also be poured into cookie sheet.

Disks can be given away whole so the recipient can break their own brittle.

A family favorite.

Peanut Brittle

Orange Cake-Joanne

Orange Cake

1 Box orange, yellow or white cake mix
1 package of dry orange jello
2/3 Mazola Oil
2/3 cup water
4 eggs

Mix Well.
Oil 9x 13 pan, pour cake batter in pan and bake 35 minutes at 350 degrees.

While cake is baking, make the topping.

Topping

1 cup sugar
1/2 cup orange juice
Bring to a boil on top of stove, make holes in and all around hot cake with fork, then pour hot topping on cake.

Next Day Chicken Bake

Next Day Chicken Bake-Carol

1 cup diced cooked chicken
1 cup prepared rice
1/4 cup chopped almonds, toasted
1 green onion, chopped
10 3/4 oz. can cream of mushroom soup
1/2 teaspoon salt
1-2 teaspoons lemon juice
1/2 cup mayonnaise
3/4 cup chopped celery
2-3 eggs, hard-boiled, peeled and chopped
1 cup crushed potato chips

Combine all ingredients except potato chips in a 2 -quart casserole dish; cover and chill overnight. Sprinkle with potato chips. Bake, uncovered at 375 degrees for 30 minutes.
Serves 4

Baked Potato Soup-Carol

Baked Potato Soup

4 large baking potatoes
2/3 cup. butter or margarine
2/3 cup all-purpose flour
7 cups milk
4 green onions, sliced
12-oz. pkg. bacon, cooked and crumbled
1 1/4 cup (5 oz.) shredded Cheddar Cheese
8-oz. container sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
Garnish: additional shredded Cheddar cheese, cooked and crumbled bacon, sliced green onions

Bake potatoes at 400 degrees for one hour or until done; cool. Cut potatoes in half lengthwise; scoop out pulp and reserve. Discard shells.
Melt butter in a Dutch oven over low heat. Whisk in flour until smooth. Cook one minute, stirring constantly. Gradually whisk in milk; cook over medium heat 10 minutes, whisking constantly, until mixture is thickened and bubbly.
Stir in potato pulp and green onions; bring to a boil. Cover, reduce heat and simmer 10 minutes. Add bacon and next 4 ingredients; stir until cheese melts. Garnish, if desired. Serve immediately. Makes 14 cups.