(Serve with ice cream or cool whip)
Preheat oven 350° and grease 9x13 cake pan.
1 - 20 oz can crushed pineapple, heavy syrup
1 - 21 oz can pie filling
1 (2 layer pkg) yellow cake mix
1 (3 oz bag) or 1 cup chopped pecans
1/2 cup or 1 stick butter
Place ingredients in order listed into pan, and bake for 50 minutes.
Bonnie Goswick's recipe
Chop fine, grate, or grind 3 cups fresh pears. Cover with 2 cups sugar, and let stand 20 minutes.
Mix in:
1-1/2 cups cooking oil
3 cups flour
1/2 tsp salt
1 tsp soda
1 tsp vanilla
Add 2 eggs last.
Mix and bake one to 1-1/2 hours in greased and floured bunt or tube pan at 325°.
You can prepare the pears and add the sugar, and then freeze until you need to make a cake. Surely can mix a cake in a hurry with this part already done!!
3 cups milk in saucepan, bring to a boil.
Mix: 1-1/2 cups sugar
4 Tablespoon flour
Dash salt
2 heaping Tablespoon cocoa
Add 1/3 cup milk and 5 egg yolks and beat well. Pour into milk in saucepan until thickens beat all time.
1/2 stick butter
3 tsp vanilla
Pour into baked pie shell.
Then beat until stiff:
5 egg whites
3 or 4 Tablespoon sugar
(serves 12)
6 lbs. hamburger
2 cups cold water
1-1/2 cup chopped celery
1 medium onion
3 cloves garlic (peeled and minced)
1 small green pepper (stemmed, seeded, and chopped)
1/2 cup chili powder
1/4 tsp dried oregano leaves
1/4 tsp dried marjoram leaves
1/2 tsp caraway seeds (optional)
1 Tablespoon salt
1 teaspoon cayenne pepper
2 - 15 oz. cans chili beans, undrained
Place meat in skillet or two on high heat 300°. Cook until meat loses its pink color (stir frequently). Put in large dutch oven. Add water - add all ingredients except beans and stir. Cover and cook 2 hours at 225° stirring often. Add beans to meat and cook covered 30 minutes. Stir occasionally.
2 pkg. semisweet chocolate morsels
1 can Eagle Brand milk
2 Tablespoon butter
2 cups roasted peanuts
1 - 10-1/2 oz. bag miniature marshmallows
Melt chocolate, Eagle brand, and butter in saucepan. Pour into nut mixture, mix well. Pour into 13x9 pan.
Chill 2 hours
3 (6 oz.) Pkgs semisweet chocolate morsels
1 (14 oz) can Eagle Brand milk (not evaporated)
Dash salt
1-1/2 tsp vanilla
1/2 cup chopped nuts (optional)
In heavy saucepan, over low heat, melt morsels with eagle brand. Remove from heat, stir in remaining ingredients. Spread evenly into wax paper lined 8 inch square pan. Chill 2 to 3 hours or till firm.
Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temp.
6 eggs
2 heaping cups sugar
3 quarts whole milk
1 cup cream
1-1/2 Tablespoon vanilla flavoring (or whatever)
Beat eggs until thick and lemon colored; add a little over 2 cups sugar slowly and beat after each addition. Add milk, cream and flavoring.
Makes 1 gallon
Use twice as much ice as salt in the freezer. 1 cup salt to each 2 cups ice.
