{"id":1998,"date":"2023-10-21T21:32:50","date_gmt":"2023-10-22T02:32:50","guid":{"rendered":"https:\/\/www.mouserusa.com\/?page_id=1998"},"modified":"2023-11-19T20:40:01","modified_gmt":"2023-11-20T02:40:01","slug":"recipes","status":"publish","type":"page","link":"https:\/\/mail.mouserusa.com\/?page_id=1998","title":{"rendered":"Recipes"},"content":{"rendered":"\t\t
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Angel Biscuits<\/strong><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredients<\/strong><\/p>

5 cups flour<\/div>
1 tsp. baking powder<\/div>
3 T. sugar<\/div>
1 cake yeast, dissolved in 1\/2 cup lukewarm water<\/div>
1 tsp. baking soda<\/div>
1 tsp. salt<\/div>
3\/4 cup vegetable shortening<\/div>

2 cups buttermilk<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Preparation<\/strong><\/p>

Sift together dry ingredients.<\/div>
Cut in shortening thoroughtly.<\/div>
Add buttermil and yeast mix.<\/div>
Mix with wooden spoon until all frour is moistened.<\/div>
Cover bowl and put in refrigerator until ready to use as needed.<\/div>
When ready to use, take out as much dough as needed.<\/div>
Roll\/pat out 3\/4″ thick.<\/div>
Cut into biscuits.<\/div>

Bake on cookie sheet at 400 oven for 12 minutes.<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Notes<\/strong><\/p>

This dough will keep several weeks in the refrigerator (that is if you dont eat it too fast).<\/p><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Apple Crisp<\/strong><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredients<\/strong><\/p>

6 Jonathan apples<\/div>
1\/4 tsp. cinnamon<\/div>
1\/2 cup brown sugar<\/div>
2 T. sugar<\/div>
1 cup flour<\/div>1\/2 cup oleo or butter<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Preparation<\/strong><\/p>

Peel and slice apples and place in 11″ by 7″ pan.<\/div>
Mix together sugar and cinnamon.<\/div>
Sprinkle on apple slices.<\/div>
Make a topping of four, sugar, andoleo.<\/div>

Sprinkle over apples and bake for 35-40 minutes at 400.<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Notes<\/strong><\/p>

\u00a0<\/p><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Card Room Chili<\/strong><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredients<\/strong><\/p>

5 lb. hamburger (browned with onion)<\/div>
3 lb. chopped onion<\/div>
1 gal. tomato puree<\/div>
2 gal. water (can use less)<\/div>
48 oz. tomator juice<\/div>
2 gal. kidney beans<\/div>
1\/2+ can Chili Powder<\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Preparation<\/strong><\/p>

Season to taste.<\/div>
Cook very slowly for 1 hour.<\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Notes<\/strong><\/p>

\u00a0<\/p><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Cheese Ball<\/strong><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredients<\/strong><\/p>

8 oz. cream cheese<\/div>
1 pkg. chipped beef, chopped fine<\/div>
4 sm. green onions, chopped fine<\/div>
1 tsp. accent seasoning<\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Preparation<\/strong><\/p>

Blend thoroughly. Roll into ball.<\/div>
Roll in parsley flakes or chopped nuts and let stand 24 hours to blend flavors.<\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Notes<\/strong><\/p>

\u00a0<\/p><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Cinnamon Rolls<\/strong><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredients<\/strong><\/p>

Mix together all at once:<\/div>
1 cake yeast<\/div>
1 1\/4 cup milk<\/div>
1 T. sugar<\/div>
1 1\/2 cup flour<\/div>
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Dissolve sugar and yeast in scalded milk after it is cooled to luke warm.<\/div>
Let sponge rise till bubbles burst.<\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Preparation<\/strong><\/p>

Cream butter and sugar as for cake.<\/div>
Keep combining all the rest of the ingredients until it is mixed in.<\/div>
Let it rise till double.<\/div>
Roll it out and if you want donuts, cut them just like bismark.<\/div>
Let them raise on the counter or table after you cut them before frying them.<\/div>
Fry them in deep fat and then frost them with sugar or powdered sugar icing.<\/div>
For cinnamon rolls, put cinnamon, melted butter and usually brown sugar on the rolled out dough and roll them up.<\/div>
then cut in one inch width, put in greased pan and let rais double and bake them at 350.<\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Notes<\/strong><\/p>

\u00a0<\/p><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Corn Bread (sis)<\/strong><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredients<\/strong><\/p>

1\/4 cup butter<\/div>
2 eggs<\/div>
1\/2 cup flour<\/div>
2 1\/2 tsp. baking powder<\/div>
2\/3 cup sugar<\/div>
2\/3 cup milk<\/div>
1 1\/2 cups cornmeal<\/div>
salt<\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Preparation<\/strong><\/p>

Cream the butter and sugar.<\/div>
Add remaining ingredients.<\/div>
Bake in 8″ square pan for 30 minutes at 375.<\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Notes<\/strong><\/p>

\u00a0<\/p><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Drop Dumplings<\/strong><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredients<\/strong><\/p>

1 egg, beaton<\/div>
1 cup milk<\/div>
1 tsp. baking power, rounded<\/div>
1\/2 tsp. salt<\/div>

flour to make stiff dough<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Preparation<\/strong><\/p>

Drop into boiling broth.<\/div>

This was usually added to a pot of stewing chicken (the old hen).<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Notes<\/strong><\/p>

\u00a0<\/p><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Funnel Cakes<\/strong><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredients<\/strong><\/p>

2 eggs, beaten<\/div>
1 1\/2 cups all-purpose flour<\/div>
1 tsp. baking powder<\/div>
1\/2 tsp.salt<\/div>
2 cups cooking oil<\/div>

powdered sugar<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Preparation<\/strong><\/p>

For batter, in a mixing bolw combind eggs and milk.<\/div>
Stir together floour, baking powder, and salt.<\/div>
Add to egg mixture; beat with rotary beater till smooth.<\/div>
In skillet heat oil to 360.<\/div>
Using a finger to cover the bottom opening of a funnel with a 1\/2″ spout, pour a generous 1\/2 cup batter into funnel.<\/div>
To release batter into the hot oil, remove finger and move funnel iin a circular motion.<\/div>
Fry about 2 1\/2 minutes or till golden brown.<\/div>
Using salad grabber turn cake carefully.<\/div>
Cook about 1 minute more.<\/div>
Drain on paper toweling, sprinkle with powdered sugar.<\/div>
Repeat with remaining batter.<\/div>

Serve warm. Makes 5 large cakes.<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Notes<\/strong><\/p>

\u00a0<\/p><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Golden Pastry<\/strong><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredients<\/strong><\/p>

2 1\/4 cup sifted flour<\/div>
1 tsp salt<\/div>
3\/4 cup “Fluffo” shortening (like crisco butter flavor)<\/div>

6 T. water<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Preparation<\/strong><\/p>

\u00a0<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Notes<\/strong><\/p>

Makes 2 tender flaky crusts.<\/p><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Hermits<\/strong><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredients<\/strong><\/p>

1\/2 cup shortening<\/div>
1 egg<\/div>
1 cup raisins<\/div>
1 1\/2 cups flour<\/div>
1\/2 tsp. salt<\/div>
1 tsp. allspice<\/div>
1 cup brown sugar, packed<\/div>
1 tsp. vanilla<\/div>
1 cup nuts<\/div>
2 tsp. baking powder<\/div>

1\/2 tsp. cinnamon<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Preparation<\/strong><\/p>

Cream shortening and sugar.<\/div>
Add egg and vanilla.<\/div>
Beat will. Add nuts and raisins and mix well.<\/div>
Add dry ingredients alternately with milk.<\/div>
Chill dough. Drop by teaspoon 2″ apart on greased cookie sheet.<\/div>

Bake at 375 for 12-15 minutes.<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Notes<\/strong><\/p>

Makes 4 1\/2 dozen chewy cookies.<\/p><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Hunan cold Spiced Chicken<\/strong><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredients<\/strong><\/p>

2 T. soy sauce<\/div>
4 T. apple cider vinegar<\/div>
3-6 garlic cloves, crushed<\/div>
1 tsp. sugar<\/div>
1 tsp. fresh ginger, diced fine<\/div>
2 T. extra crunchy peanut butter<\/div>
dash salt<\/div>

1\/2 tsp. black pepper (optional)<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Preparation<\/strong><\/p>

Marinate<\/div>
then<\/div>
Simmer 1 1\/2 lb. chicken breasts for 30 minutes till done.<\/div>
Marinate.<\/div>
Let set at least 6 hours, preferably overnight.<\/div>
Decorate tray with green onions and parsley.<\/div>

Serve with crackers.<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Notes<\/strong><\/p>

\u00a0<\/p><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

\u00a0<\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Italian Beef<\/strong><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredients<\/strong><\/p>

3 lb. roast, cooked then shredded<\/div>
1 tsp. garlic salt<\/div>
1 tsp. Italian seasoning<\/div>
2 cups beef broth<\/div>

beef bouillon cubes<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Preparation<\/strong><\/p>

After roast has been cooked and shredded, add remaining ingredients and simmer.<\/div>

Serve on rolls.<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Notes<\/strong><\/p>

\u00a0<\/p><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

\u00a0<\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Meatloaf<\/strong><\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredients<\/strong><\/p>

2 lb. hamburger<\/div>
2 eggs<\/div>
1 1\/2 tsp. salt<\/div>
1\/2 cup tomato juice<\/div>
2 cups cracker crumbs<\/div>
1 sm. onion, chopped<\/div>

1 cup milk<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Preparation<\/strong><\/p>

Mix and bake about 1 hour at 350.<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Notes<\/strong><\/p>

\u00a0<\/p><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

\u00a0<\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Moms Dumplings<\/strong><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredients<\/strong><\/p>

2 eggs, beaten<\/div>
2 cups flour or more<\/div>
1\/2 tsp. salt<\/div>
1 cup milk<\/div>

3 tsp. baking powder<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Preparation<\/strong><\/p>

Mix and drop into hot chicken broth.<\/div>
Make gravy with some extra broth.<\/div>

Do not open lid for 15 minutes and cook low to medium heat.<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Notes<\/strong><\/p>

\u00a0<\/p><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

\u00a0<\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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New England Bars<\/strong><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredients<\/strong><\/p>

2 cups brown sugar<\/div>
2 eggs<\/div>
1 tsp. cinnamon<\/div>
1 tsp. cloves<\/div>
3 cups flour<\/div>
1 tsp. soda dissolved in 1 T. water<\/div>
1\/2 cups nuts<\/div>
1 cup lard<\/div>
1 tsp. vanilla<\/div>
1 tsp. nutmeg<\/div>
1 cup cold coffee<\/div>
1 tsp. baking powder<\/div>

1\/2 cup raisins<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Preparation<\/strong><\/p>

Mix together iin order given.<\/div>
Bake at 350 for 15 minutes on jelly roll pan or extra large cookie sheet with sides.<\/div>

Sprinkle powdered sugar over top.<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Notes<\/strong><\/p>

a favorite since 1949<\/p><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

\u00a0<\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Noodles (maggies)<\/strong><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredients<\/strong><\/p>

2 1\/2-3 cups flour<\/div>
1\/2 tsp. salt<\/div>
1\/3 cup milk (1\/2 egg shell fo milk perl egg)<\/div>

4 med. eggs (approx. 3\/4 cup, at room temperature)<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Preparation<\/strong><\/p>

In bowl mix flour and salt.<\/div>
In center of flour pour mil and egg mixture.<\/div>
Using pastry blender, mix gently and just until ingredients are lumping together.<\/div>
Divide dough into 2 parts.<\/div>
Dough should be very elastic, do not knead or overhandle.<\/div>
Roll out one at a time using about 1\/2 cup flour for each part.<\/div>
Roll very thin.<\/div>
Wipe off rolling pin as soon as finished, never put your rolling pin into water to clean. cut into 5″ winde strips of dough and let dry.<\/div>
When dough is dry enough (but not crackle dry), stack strips in pile and cut into narrow strips.<\/div>
The wider, thicker the strips, the chewier the noodle.<\/div>
For tender noodles mae them as thin and narrow as possible.<\/div>
To cook, use the broth from one stewed chicken (meat added later).<\/div>
Bring broth (and added water to make 3.4 quarts) to full rolling boil.<\/div>
Drop in noodles and stir frequently.<\/div>
Reduce heat, cover and simmer very gently for about 25-30 minutes.<\/div>
Noodles will stick to bottom of pan very easily.<\/div>
Add water as needed.<\/div>

Season to taste with salt and pepper.<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Notes<\/strong><\/p>

\u00a0<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Pancakes<\/strong><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredients<\/strong><\/p>

2 1\/2 cups sour milk<\/div>
1 tsp. soda<\/div>
1 tsp. baking powder<\/div>
2 eggs<\/div>

1 tsp. salt<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Preparation<\/strong><\/p>

If you dont have sour milk, use sweet and leave out soda.<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Notes<\/strong><\/p>

\u00a0<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Peanut Brittle<\/strong><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredients<\/strong><\/p>

2 cups white sugar<\/div>
1 cup white syrup<\/div>
1 cup water<\/div>
1 1\/2 tsp. soda<\/div>
2 cups raw peanuts<\/div>
1 T. salt<\/div>1 tsp butter<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Preparation<\/strong><\/p>

Cook sugar, syrup and water until thick and bubbles up well (thickens and sugar granules must all disappear).<\/div>
Add raw peanuts, butter and salt.<\/div>
Cook, stirring constantly so wont burn, until peanuts brown slightly.<\/div>
too long and may taste scorched.<\/div>
remove from heat and add vanilla and soda.<\/div>
Stir vigorously. BE CAREFUL!<\/div>
Mixture puffs up from teh soda and turns caramel color.<\/div>
Keep stirring until evenly caramel coloring.<\/div>
Trun out quickly on buttered slab (marble is great – otherwise metal cookie sheets that are well buttered which can be twisted to get brittle loose.)<\/div>
DO NOT PUR OUT ON FORMICA TOPS – CABINETS – OR TABLES. It will stick!<\/div>
Spread out as thin as can add let cool.<\/div>

Break into pieces when cooled.<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Notes<\/strong><\/p>

Store in sealed metal container.<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Peanut Clusters<\/strong><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredients<\/strong><\/p>

12 oz. chocolate chips<\/div>
2 lb. white almond bark<\/div>
1 sq. unsweetened chocolate<\/div>

18 oz. dry roasted peanuts<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Preparation<\/strong><\/p>

Melt chocolate chips, almond bark and unsweetened chocolate in crockpot on high heat setting.<\/div>
Stir occasionally. Continue until all is blended.<\/div>
Stir in peanuts. Drop by teaspoon onto waxed paper.<\/div>

Cool thouroughly before storing.<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Notes<\/strong><\/p>

Double the batch at Christmas time to make enough to give away.<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Pickle Wrap<\/strong><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredients<\/strong><\/p>

1 sm. jar sweet pickles<\/div>
8 oz. soft cream cheese<\/div>

1 pkg. bologna (7 or more slices)<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Preparation<\/strong><\/p>

Spread some cream cheese on bologna slices.<\/div>
Cut sweet pickles length wise.<\/div>
Place two pickles on top of bologna and cream cheese.<\/div>
Roll up and pin toothpicks in to make at least 6 slices.<\/div>

Cut and serve.<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Notes<\/strong><\/p>

\u00a0<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Pie Crust<\/strong><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredients<\/strong><\/p>

3 cups sifted flour<\/div>
1 tsp salt<\/div>
1 cup crisco shortening, heaping<\/div>

1\/2 cup cold water<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Preparation<\/strong><\/p>

Use pastry blender to blend flour and crisco and salt.<\/div>

Stir in wate rwith table knife.<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Notes<\/strong><\/p>

Makes 2 double pie crusts.<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Pie Crust (maggies)<\/strong><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredients<\/strong><\/p>

2 1\/2 cup flour<\/div>
1\/2 tsp salt<\/div>
1 cup crisco shortening<\/div>

7 T. water<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Preparation<\/strong><\/p>

Mix together with pastry blender.<\/div>
Do not over handle.<\/div>

Do not add too much flour when rolling out.<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Notes<\/strong><\/p>

Freezes well.<\/div>

Use as needed.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Potato Pancakes<\/strong><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredients<\/strong><\/p>

potatoes<\/div>
salt<\/div>
milk<\/div>
eggs<\/div>
flour<\/div>

baking powder<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Preparation<\/strong><\/p>

Grate raw potatoes.<\/div>
Add a little salt, milk, eggs and flour.<\/div>

Add a little baking powder.<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Notes<\/strong><\/p>

\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Potato Salad (maggies)<\/strong><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredients<\/strong><\/p>

10 lb. potatoes, peeled, cooked in salted water, cooled & cut up into bite size pieces<\/div>
2 dz. eggs, boiled, cut-up<\/div>
2 med. onions, chopped fine<\/div>
celery stalks, chopped<\/div>
1\/2 tsp. celery seeds<\/div>
1 qt. Miracle Whip<\/div>

salt to taste<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Preparation<\/strong><\/p>

Mix all together in large bowl.<\/div>
Refrigerate at least 4 hours or overnight before serving.<\/div>
This makes a lot of potato salad.<\/div>

Just right for a big family dinner.<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Notes<\/strong><\/p>

\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Pumpkin Pie<\/strong><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredients<\/strong><\/p>

1 lg. can pumpkin<\/div>
3-4 eggs<\/div>
1 cup sugar<\/div>
1\/2 cup milk<\/div>
1\/4 tsp. ginger<\/div>
1\/2 tsp. salt<\/div>
1 tsp. cinnamon<\/div>

1\/4 tsp. nutmeg<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Preparation<\/strong><\/p>

Mix and put in unbaked pie shell.<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Notes<\/strong><\/p>

Makes 2 pies<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Rye Rounds<\/strong><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredients<\/strong><\/p>

2 Pkg. shaved corned beef Buddig etc.<\/div>
1 sm. can chopped black olives<\/div>
1 lb. grated cheddar cheese<\/div>
Helmans Mayonnaise as needed – see below<\/div>1 loaf Rye Bread cocktail style – small slices<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Preparation<\/strong><\/p>

Chop beef into squares or chips and add all ingredients and mix with enough mayonnaise to bring to smooth spreading consistency.<\/div>
Spread on breads and broil in oven until melted and bubbly.<\/div>

Can be prepared ahead and frozen with just the broiling right before serving time.<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Notes<\/strong><\/p>

\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Sailors Salmon Cakes<\/strong><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredients<\/strong><\/p>

1 can salmon (remove bones but do not drain juice)<\/div>
28 soda crackers<\/div>
2-3 eggs<\/div>

salt & pepper to taste<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Preparation<\/strong><\/p>

Mix all together and let set a few minutes.<\/div>
Make into 8 thin patties<\/div>
Fry in hot fat.<\/div>

Serve on buns with mustard, etc.<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Notes<\/strong><\/p>

Can be frozen before cooking.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Snickerdoodles<\/strong><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredients<\/strong><\/p>

1 cup soft shortening<\/div>
2 eggs<\/div>
2 tsp. cream of tartar<\/div>
1\/4 tsp. salt<\/div>
1 1\/2 cups sugar<\/div>
2 3\/4 cups flour<\/div>
1 tsp. soda<\/div>

cinnamon<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Preparation<\/strong><\/p>

Chill dough.<\/div>
Roll into balls the size of walnuts.<\/div>
Roll in mixture of 4T sugar and 4T cinnamon.<\/div>
Place 2″ apart on ungreased cookie sheet.<\/div>

Bake until lightly browned but still soft.<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Notes<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Southern Meatloaf<\/strong><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredients<\/strong><\/p>

1 lb. hamburger<\/div>
1 sm. chopped onion<\/div>
1 T. flour<\/div>
1\/2 lb. pork sausage<\/div>
2 eggs<\/div>
1 can corn, drained<\/div>
3 slices bread soaked in hot water, squeeze dry before using or craker crumbs<\/div>
salt<\/div>pepper<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Preparation<\/strong><\/p>

Beat eggs.<\/div>
Add hot milk and butter.<\/div>
Mix in sugar, flour, baking powder and vanilla.<\/div>
Mix well.<\/div>
Bake at 350 in a 9″ x 13″ pan.<\/div>

top with strawberries and CoolWhip.<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Notes<\/strong><\/p>

Mix and bake about 40 minutes at 375<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Strawberry Shortcake<\/strong><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredients<\/strong><\/p>

1\/2 cup milk, heated<\/div>
1 cup sugar<\/div>
2 tsp. baking powder<\/div>
2 T. butter (add last)<\/div>
2 eggs, lightly beaten<\/div>
1 cup flour<\/div>

1 tsp. vanilla<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Preparation<\/strong><\/p>

Beat eggs.<\/div>
Add hot milk and butter.<\/div>
Mix in sugar, flour, baking powder and vanilla.<\/div>
Mix well.<\/div>
Bake at 350 in a 9\u2033 x 13\u2033 pan.<\/div>

top with strawberries and CoolWhip.<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Notes<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Sugar Cookies<\/strong><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredients<\/strong><\/p>

1 1\/2 cups sugar<\/div>
2 eggs, beaten<\/div>
2 T. cream<\/div>
1 tsp. baking powder<\/div>
1 cup butter or oleo<\/div>
2 tsp. vanilla<\/div>
4 cups flour<\/div>
1\/2 tsp. salt<\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Preparation<\/strong><\/p>

Cream together sugar and butter.<\/div>
Add eggs, vanilla and cream.<\/div>
Mix together flour, salt and baking powder.<\/div>
Stir in gradually.<\/div>
Roll dough aout and cut in desired shapes.<\/div>
Bake at 400 for 8-10 minutes<\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Notes<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Pumpkin Bread<\/strong><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredients<\/strong><\/p>

Not going to do it<\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Preparation<\/strong><\/p>

Wouldnt’ be prudent<\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Notes<\/strong><\/p>

Private family recipe<\/p><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Angel Biscuits Ingredients 5 cups flour1 tsp. baking powder3 T. sugar1 cake yeast, dissolved in 1\/2 cup lukewarm water1 tsp. baking soda1 tsp. salt3\/4 cup vegetable shortening 2 cups buttermilk […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"no-sidebar","site-content-layout":"page-builder","ast-site-content-layout":"full-width-container","site-content-style":"unboxed","site-sidebar-style":"unboxed","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-1998","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/mail.mouserusa.com\/index.php?rest_route=\/wp\/v2\/pages\/1998","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mail.mouserusa.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/mail.mouserusa.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/mail.mouserusa.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mail.mouserusa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1998"}],"version-history":[{"count":367,"href":"https:\/\/mail.mouserusa.com\/index.php?rest_route=\/wp\/v2\/pages\/1998\/revisions"}],"predecessor-version":[{"id":2994,"href":"https:\/\/mail.mouserusa.com\/index.php?rest_route=\/wp\/v2\/pages\/1998\/revisions\/2994"}],"wp:attachment":[{"href":"https:\/\/mail.mouserusa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1998"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}