By NEMS Daily Journal
12 cooking apples (Rome, Jonathan or York)
2 cups sugar
2 cups water
10 ounces cinnamon Red Hots
Red food coloring (optional)
Pare and core apples. Cook together sugar, water, Red Hots and food coloring, if desired, until dissolved in a 2-quart heavy boiler. Add apples. Simmer until tender, but not mushy, turning several times. Baste with syrup in boiler. Apples will become translucent. These are especially pretty at Christmas.
1 box yellow cake mix
Grated rind of 1 orange
Juice of 2 oranges
3 apples, grated
21⁄2 cups sugar
1 egg yolk, beaten
Prepare cake according to directions on the package in three 9-inch pans.
For the glaze, combine orange rind, orange juice, apples, sugar and egg yolk in a saucepan. Cook 3 to 5 minutes. Mixture will begin to thicken. Stack cake, spreading glaze between layers. The glaze will soak into the cake but leave all the good stuff on the layers.
1⁄2 stick melted margarine or butter
1 cup brown sugar
1 (6-ounce) can frozen limeade, thawed
3 cans whole green beans, drained
Combine melted margarine, brown sugar and limeade. Pour over beans and marinate overnight. The next day, heat to a boiling point, but do not boil. Serve beans out of liquid.
1 pound candied fruit
1⁄2 cup all-purpose flour
Pinch of salt
31⁄2 ounces shredded coconut
2 cups chopped pecans
1 can sweetened condensed milk
Dredge fruit in flour. Add salt, coconut, nuts and milk. Drop by spoonfuls on parchment-lined cookie sheet. Bake at 275 degrees for 25 to 30 minutes.
Makes 5 dozen.
Nuts and Bolts
3⁄4 (9-ounce) box of Kix
1 (10-ounce) box Cheerios
1 (12-ounce) box Wheat Chex
1 (6-ounce) box Rice Chex
1 (5-ounce) box Slim Jim pretzels
6 ounces cheese nugget pretzels
2 pounds mixed nuts
2 cups vegetable or peanut oil
2 tablespoons Worcestershire sauce
1 heaping tablespoon garlic salt
1 heaping tablespoon seasoned salt
Combine all ingredients and mix thoroughly. Toast in a large pan at 250 degrees for 2 hours, stirring every 15 minutes. Keep in a tin box with a tight lid for up to 3 weeks.
Mexican Cheese Soup
3 large boneless chicken breasts, cooked and cubed
5 chicken bouillon cubes, divided
3 cups peeled, diced potatoes
1 grated carrot (optional)
1 onion, finely chopped
1 bunch broccoli, chopped
1 small jar diced pimiento
6 cups water
1 or 2 cloves minced garlic
1⁄2 stick butter or margarine
1⁄4 cup all-purpose flour
2 cups milk
1 pound Mexican Velveeta or regular Velveeta, cubed
In a large pot, combine chicken, 4 bouillon cubes, potatoes, carrot, onion, broccoli, pimiento, water and garlic. Cook until potatoes are tender.
In another saucepan, blend butter, flour and milk. Add remaining bouillon cube. Heat over low heat. Add Velveeta and stir until cheese is melted. Add cheese mixture to chicken mixture and stir until well combined. Heat well.
1 (21-ounce) can cherry pie filling
1 (20-ounce) can pineapple chunks
2 (11-ounce) cans mandarin oranges, drained
1 (6-ounce) package dried apricots
1 (12-ounce) package dried prunes
1 stick margarine
1⁄2 cup brown sugar or Splenda blend
Place fruits in a large casserole dish. Combine melted margarine and brown sugar and drizzle over fruit. Cover with foil and bake at 350 degrees for 1 hour.