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Recipes
Cornhusker Power celebrates 70 years of service in 2013. Enjoy these submitted recipes!
Shrimp and Corn Chowder
submitted by Karen Schlautman
½ lb. bacon
3 tablespoons margarine
1 medium onion – diced
1 tablespoon Old Bay Seasoning
2 tablespoons sugar
¼ cup chopped parsley
8 oz. jar clam juice + 1 ½ cups water
1 can corn
5-6 diced potatoes
1 pint Half and Half
1 lb. shrimp – peeled
8 scallops – quartered
In a 4-5 quart pot, fry bacon until crisp, remove.
Add margarine and sauté onion until well cooked. Add Old Bay, sugar, parsley and juice.
Add corn (undrained) and diced potatoes. Cook until tender (15-20 minutes). When potatoes are cooked,
mash a few to thicken and make a paste of:
1 tablespoon butter – at room temputure and 4 ½ teaspoons flour
Bring soup to boil, whisk paste in 1 spoon at a time, add cream (Half & Half) and boil until slightly thickened (about 1 minute).
Add shrimp and scallops and cook for about 3 minutes. Remove from heat, add bacon pieces back, season
with salt, pepper and yes, perhaps cayenne.
Big Red Chili
submitted by Diana Gartrell
Cream of Taco Soup
submitted by retiree Judy Trautwein
2 lbs. ground beef
2 tablespoons chili powder
2 tablespoons sugar
onion salt
2 – 1 lb. cans tomato sauce
1 cup water
1 lb. can chili beans
1 lb. ground beef, browned
1 large can chili without beans
2 cans pinto beans
1 lb. Velveeta cheese, cubed
1 can Rotel tomatoes, cut up
1 can stewed tomatoes, cut up
16 oz. sour cream
Brown the ground beef, place in crock pot along
with remaining ingredients. Heat. Serve with
shredded cheese and chili cheese flavored corn
chips.
Put first 6 ingredients into crock pot or in big pot.
Heat. Add 16 ounces of sour cream about ½ hour
before serving. Garnish with Fritos. Serves 8.
70
Since 1943
Recipes
Cornhusker Power celebrates 70 years of service in 2013. Enjoy these submitted recipes!
Cheese Filled Coffee Cake
submitted by retiree Judy Trautwein (Colorado Cache Cookbook)
You will definitely get raves from this coffee cake.
1 package dry yeast
¼ cup lukewarm water
1 teaspoon sugar
1 egg, lightly beaten
2 cups flour, sifted
¼ teaspoon salt
¾ cup butter or margarine
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon fresh lemon juice
Powdered sugar
Sliced almonds for garnish, optional
Mix yeast, water and sugar. Let stand for 10 minutes. Add egg. Cut margarine into flour and salt and
mix well. Add yeast mixture. Divide into two balls and roll each into 8 x 10 inch rectangles. Make filling
by combining cream cheese, lemon juice and sugar. Spread ½ of the filling on each rectangle and fold by
taking each long side toward the middle, making sure the sides overlap a little. Fold the ends up about 1 ½
inches. Bake immediately at 375°F for 25 minutes. When cool, sprinkle with powdered sugar.
To make it prettier, mix some powdered sugar with a little milk or cream and place it in a pastry tube.
Then make diagonal squiggles on the top and garnish with sliced almonds. For Christmas you can put a
half maraschino cherry on the top of each serving.
When you serve, cut in diagonal. Serves 10-15.
Cake Extender
submitted by Denise Pandorf
Prepare cake according to box directions.
Add the following
ingredients:
½ cup water
1 cup flour
pinch of salt
1 teaspoon baking powder
¾ cup sugar
½ cup cooking oil
This makes a nice high fluffy cake when added to
your cake mix.
Butterbrickle Bars
submitted by Jean Armstrong
(wife of CPPD employee
Dennis Armstrong)
Mix together the
following ingredients:
1 pkg. yellow cake mix
1 large egg
1/3 cup butter (melted)
Put in a jelly roll pan.
Pour the following on top:
1 can sweetened condensed milk
1 pkg. butterbrickle chips
3/4 cup pecan pieces
Bake at 350°F for 25 minutes. Cool and cut.
70
Since 1943
Recipes
Cornhusker Power celebrates 70 years of service in 2013. Enjoy these submitted recipes!
Sour Cream Enchiladas
submitted by Diana Gartrell
1 lb. ground beef
1 pkg. enchilada seasoning mix
8 oz. can tomato sauce
1 ½ cup boiling water
16 oz. sour cream
8 oz. shredded cheddar cheese
12 flour tortillas
Preheat oven to 350°F. Brown hamburger. In saucepan combine boiling water, enchilada mix and tomato
sauce, simmer. Add ½ cup of this mixture to the meat along with ½ of the shredded cheese. Place 2 T. of
meat mixture on tortilla, top with 1 T. sour cream. Roll tortilla and place in 9x13 inch greased pan. Spread
remaining sour cream over top and sprinkle remaining cheese. Finally spoon enchilada sauce mixture over
all.
Bake 25-30 minutes or until enchiladas are well heated and cheese is melted.
My Beef & Noodles
Ham and Cheese Loaf
submitted by Jean Armstrong
(wife of CPPD employee
Dennis Armstrong)
submitted by retiree Judy Trautwein
2 pkgs. beef shank meat
1/3 cup flour
1 teaspoon salt
1 teaspoon pepper
4 cups hot water
1 envelope beefy mushroom soup mix
1 bag Martha Gooch home style noodles
Combine flour, salt and pepper in plastic bag. Cut
off excess fat from meat. Shake meat 1 at a time in
flour mixture to coat thoroughly. Place in roaster and
bake at 475°F for 30 minutes. Remove from oven and
drain off excess grease. Add water & soup mix. Cover
pan tightly with foil. Bake at 325°F for 2 hours. Stir
in noodles. Cover and bake 15 minutes. Stir and add
more hot water if needed. Continue cooking covered
15 minutes or until noodles are tender. Can sit for 15
minutes to thicken.
6 eggs
¾ cup milk
1½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
6 slices bacon, fried crisp,
drained and crumbled
1 cup diced cooked ham
1 cup shredded monterey jack cheese
1 cup shredded swiss cheese
1 cup shredded sharp cheddar cheese
In large bowl, beat eggs until foamy; add milk,
flour, baking powder and salt, stirring until well
blended. Add bacon, ham and cheeses and mix well.
Bake in greased and floured 9x5-inch loaf pan at
350°F for 55-60 minutes or until wooden pick
inserted in center comes out clean.
70
Since 1943
Recipes
Cornhusker Power celebrates 70 years of service in 2013. Enjoy these submitted recipes!
Oreo Dessert
submitted by Denise Pandorf ~ A favorite of the Pandorf/Shultz family
1. 3 cups crushed Oreos
1/8 cup sugar (optional)
½ cup Oleo, melted
Mix and pat into a 13x9 pan and set
2. 8 oz. cream cheese
12 oz. Cool Whip
Mix well (put on top of crust)
*For Christmas, Valentine or a Big Red
Save some Cool Whip for topping on top of jello.
game, use red jello (Strawberry is great!);
3. 2 pkgs. jello (whatever flavor you want or desire)
for fall time, orange jello is festive.
2 cups boiling water
1/3 cup cold water
Dissolve jello in boiling water add cold water and let gel. May add fruit to jello if you like. Put
Cool Whip on top of jello and sprinkle with Oreo crumbs.
Striped Delight Chocolate Dessert
submitted by Diana Gartrell
1 ½ cups crushed graham crackers
½ cup sugar
1/3 cup melted margarine
8 oz. cream cheese
¼ cup sugar
2 tablespoons milk
1 container 8-12 oz. Cool Whip
2 pkgs. chocolate instant flavored pudding
3 ½ cups milk
Crust: Crush crackers and mix with ½ cup sugar.
Add melted margarine. Press in bottom of 9x13 pan.
Beat cream cheese, sugar and 2 tablespoons of milk
until smooth. Fold in 4 oz. Cool Whip. Spread over
crust. Using 3 ½ cups milk, mix pudding according to
package directions. Pour over cream cheese mixture
and chill several hours or overnight. Spread remaining
Cool Whip on top and garnish with graham cracker
crumbs, grated chocolate or nuts.
Candy Bar Cookie
submitted by Theresa Grape
1 cup margarine
1 cup creamy peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoon vanilla
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
mini Snickers bars
Glaze: 1 cup powdered sugar, 2 tablespoons cocoa,
1 tablespoon milk Combine ingredients. Use more or
less milk as needed.
Mix margarine, peanut butter and sugars until
fluffy. Add eggs and vanilla. Mix flour, baking
powder and soda together and add creamed mixture.
Shape dough around a mini Snicker bar, forming a
ball. Bake at 350°F for 10-12 minutes on a lightly
greased cookie sheet. Cool. Drizzle with glaze.
70
Since 1943
Recipes
Cornhusker Power celebrates 70 years of service in 2013. Enjoy these submitted recipes!
Slow Cooker Scalloped Potatoes
submitted by Theresa Grape
6 medium potatoes (2 lbs.) cut into 1/8” slices
1 can (10.75 oz.) condensed cream of onion soup
1 can (5 oz.) evaporated milk (2/3 cups)
1 jar (2 oz.) diced pimientos, undrained
1/2 teaspoon salt
1/4 teaspoon pepper
Spray inside of 3.5 - 6 quart slow cooker with cooking spray. Mix all ingredients, pour into cooker, cover
and cook on low 10-12 hours or until potatoes are tender. Serves 8.
Taco ‘n Tater Casserole
submitted by Diana Gartrell
1 lb. ground beef, cooked and drained
1 packet taco seasoning
1 can cream of mushroom soup
8 ounces shredded Cheddar Cheese
12 ounces frozen tater tots
Preheat oven to 350°F. Layer tater tots in bottom of
greased casserole dish. Combine cooked ground beef
with taco seasoning and mushroom soup. Spread over
tater tots. Sprinkle with cheese. Cover and bake for
40-50 minutes.
Corn Casserole
submitted by Diana Gartrell
1 box Jiffy cornbread mix
8 ounces sour cream
3 eggs
1 can whole corn - undrained
1 can cream corn - undrained
1 stick of butter, melted
Mix all ingredients and pour into a well-greased
pan. Bake at 350°F for approximately an hour.
70
Since 1943
Recipes
Cornhusker Power celebrates 70 years of service in 2013. Enjoy these submitted recipes!
Parmesan Pork Tenderloin
submitted by Karen Schlautman
1 pound lean pork tenderloin
3 tablespoons seasoned bread crumbs
1 tablespoon grated Parmesan cheese
1/8 teaspoon pepper
2 teaspoons vegetable oil
1 small onion, chopped
1 clove garlic, minced
Cut tenderloin crosswise into 8 slices, about 1 inch thick. Place each
slice on its cut surface and flatten with heel of hand to ½ inch thickness.
Combine bread crumbs, Parmesan cheese, and pepper; dredge pork slices to coat. Heat oil in large, heavy
nonstick skillet over medium-low heat. Add pork and distribute onions and garlic around meat. Cook
slowly 5 minutes; turn and cook slowly 4-5 minutes more. Serves 4.
Barbecued Ribs
submitted by Jean Armstrong (wife of CPPD employee Dennis Armstrong)
3 pounds lean country style pork ribs
Marinade:
2 cups water
4 teaspoons dry mustard
3 tablespoons liquid smoke
½ teaspoon pepper
1 can tomato soup
1 ground onion
1 tablespoon vinegar
1 tablespoon Worcestershire Sauce
Put ribs in roaster; sprinkle with a little salt. Soak ribs in above sauce overnight. Bake at 350°F for
2 ½ hours. Turn down the last ½ hour.
Crockpot Chicken
Oriental Steak Marinade
4-6 boneless skinless
chicken breasts
1/4 cup white wine
1 package Good Seasons
Italian salad dressing mix
1/2 teaspoon garlic powder
2 teaspoon dry mustard
2 tablespoons salad oil
submitted by Theresa Grape
Brown chicken. Place in crockpot. Sprinkle salad
dressing mix over chicken. Add wine. Cover. Cook on
high about 4 hours (low for 6-8 hours).
submitted by Diana Gartrell
2 tablespoons brown sugar
2/3 cup soy sauce
1/2 cup water
Combine ingredients and marinate rib or New York
Strip steaks before grilling. Grill to desired doneness
and heat leftover marinade to serve with steak. This
marinade recipe may be used for roast beef. Marinate
roast for 24 hours to tenderize, turning twice. Grill.
70
Since 1943
Recipes
Cornhusker Power celebrates 70 years of service in 2013. Enjoy these submitted recipes!
Pretty Party Pretzel Salad
submitted by Diana Gartrell
Tubetti Salad
submitted by Denise Pandorf
16 ounces Tubetti macaroni,
cooked and cooled
red onion, sliced
2 cucumbers, sliced
Dressing:
16 ounces sour cream
1 teaspoon paprika
1 1/4 cup mayonnaise
3 Tablespoons vinegar
2/3 cup sugar
salt and pepper
1 1/2 cups crushed pretzels
1/2 cup melted butter
3 Tablespoons powdered sugar
Whisk dressing ingredients in small bowl, set
aside. Combine macaroni, onion and cucumber in
larger bowl. Add dressing and toss.
Combine above ingredients and place in buttered
9x13 pan. Bake 10 minutes at 350°F. Cool.
Lettuce & Orange Salad
1 (8 ounce) package cream cheese
1 small tub Cool Whip whipped topping
3/4 cup sugar
Iceberg lettuce
torn in bite-size pieces
green leaf lettuce,
torn in bite-size pieces
red onion, sliced
1/2 pound bacon, fried,
crumbled
1 package slivered almonds
1 can mandarin oranges
shredded mozzarella or swiss cheese
Mix and spread on cooled crust.
1 pint drained strawberries
1 large package strawberry jello
2 cups boiling water
1/2 cup cold water
submitted by Karen Schlautman
Mix the above ingredients, let partially set and put
on top of middle layer. Refrigerate.
Dressing:
3/4 cup Miracle Whip salad dressing
1/2 cup sugar
Note: If using frozen strawberries omit the 1/2 cup
cold water.
Mix dressing ingredients together aand pour over
salad before serving.
70
Since 1943
Recipes
Cornhusker Power celebrates 70 years of service in 2013. Enjoy these submitted recipes!
Broccoli Salad
submitted by Denise Pandorf
Broccoli, cut in florets
1/2 cup raisins
1/2 cup sunflower seeds
(sprinkle on when serving)
12 ounce bacon, fried, crumbled
or bacon bits
(add just prior to serving)
Small onion, chopped
Dressing:
1 cup mayonnaise
1/2 cup sugar
2 Tablespoons apple
cider vinegar
Combine all ingredients and serve.
Lettuce Salad
Mom’s Macaroni Salad
Lettuce
Onion
Green pepper
12 ounce box of
frozen peas
Salad dressing
Sugar
Salad crispins
or bacon bits
Parmesan cheese or shredded cheddar cheese
3 cups cooked macaroni
1 cup lunch meat,
cut in small squares
1 cup mild cheddar
cheese, cubed
1 cup celery, diced
1/4 cup onion, chopped
1/4 cup sweet dill pickles,
chopped
1/3 cup green peppers,
diced
1/2 cup water chestnuts, chopped (optional)
salt and pepper
Miracle Whip or mayonnaise (enough for salad consistency)
submitted by Diana Gartrell
Place lettuce in bottom of bowl, then add the
following in order for layers: onion, green pepper
(optional), frozen peas, salad dressing, sugar, salad
crispins or bacon bits. Sprinkle with grated parmesan
cheese or cheddar cheese. Toss before serving.
submitted by Denise Pandorf
Combine all ingredients and serve.
70
Since 1943
Recipes
Cornhusker Power celebrates 70 years of service in 2013. Enjoy these submitted recipes!
Quick Salsa Dip
submitted by Troy Norman
1- 14 ounce can diced tomatoes
1- 10 ounce can original Rotel
1/2 small onion, roughly chopped
1 clove garlic, peeled and smashed
1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon ground cumin
small to medium size handful of cilantro, washed
juice of 1 lime
Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so
until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste.
Serve with chips or over tacos.
Texas Caviar
Canned Salsa
1/2 onion, chopped
1 green bell pepper, chopped
1 bunch green onions,
chopped
2 jalapeno peppers, chopped
(optional)
1 tablespoon minced garlic
1 pint cherry tomatoes, quartered
1 (8 ounce) bottle zesty Italian dressing
1 (15 ounce) can black beans, drained
1 (15 ounce) can black-eyed peas, drained
1/2 teaspoon ground coriander
1 bunch chopped fresh cilantro
1 cup apple cider vinegar
1 clove garlic, minced
1 onion, chopped
5 tomatoes, diced
3 hot lemon peppers, diced
3 habanero peppers, diced
3 jalapeno peppers, diced
submitted by Theresa Grape
In a large bowl, mix together onion, green bell pepper,
green onions, jalapeno peppers, garlic, cherry tomatoes,
zesty Italian dressing, black beans, black-eyed peas and
coriander. Cover and chill in the refrigerator approximately 2 hours. Toss with desired amount of fresh
cilantro to serve.
submitted by customer Howard Barta, Leigh
In a sauce pan, mix all ingredients together, bring to a
boil for 10-15 minutes, stirring occasionally. While still
hot, pour into jars, seal and place in hot bath for 10
minutes. Remove from hot bath and set aside to allow
jars to seal.
Use milder peppers for a mild salsa.
70
Since 1943
Recipes
Cornhusker Power celebrates 70 years of service in 2013. Enjoy these submitted recipes!
Lazy Day Cherry Cobbler
Zucchini Boats
1 stick oleo
1 1/2 cups sugar
1 cup flour
1/4 teaspoon salt
3/4 cup milk
1 1/2 teaspoons baking powder
1 can unsweetened cherries and juice
2 young zucchinis
1 pound hamburger
1 medium onion, diced
1 can cream of
mushroom soup
sour cream
shredded cheese
Melt oleo in 9x9 pan in oven. Mix in a bowl: 1 cup
sugar, flour, baking powder, salt and milk. Beat until
smooth. Pour over oleo. Do not stir. Pour cherries over the
batter and spread evenly. Sprinkle rest of sugar (1/2 cup)
over top. Bake at 350°F for 45 minutes or until golden
brown. NOTE: Fruit will sink to the bottom and crust will
form on top. Have also used fresh peaches and pears.
Very good and simple to make. Enjoy!
Cut zucchinis in half and scoop out seeds. Bake
zucchini shells for 30 minutes at 350°F. Meanwhile,
brown hamburger with onion. Add soup, cheese and
sour cream (to taste). Spoon meat mixture into cooked
zucchini boats, top with cheese. Cook an additional
30 minutes or until zucchini is tender.
submitted by Dianne Musil (wife of retiree Stan Musil)
submitted by Dianne Musil (wife of retiree Stan Musil)
Cherry Pecan Bread
No Fuss Caramel Corn
1/2 cup butter or margarine
3/4 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 cup buttermilk
1 cup chopped pecans
10 ounce jar Maraschino
cherries, drained and chopped
3 quarts popped corn
1 1/2 cups peanuts
1/2 cup margarine
1/2 teaspoon salt
1 cup packed brown sugar
1/4 cup light corn syrup
1/2 teaspoon baking soda
submitted by Diana Gartrell
Cream butter and sugar. Beat in eggs and vanilla. Stir
together flour, soda, add alternately with buttermilk to
creamed mixture, mixing well. Fold in nuts and
cherries. Turn into greased 9x5x3 loaf pan or
miniature pans. Bake at 350°F for 45-50 minutes or
until toothpick comes out clean when inserted in
center of loaf. Cool in pan 10 minutes and remove.
Miniature loaves make nice gifts.
submitted by Jean Armstrong (wife of employee Dennis Armstrong)
Place popped corn and peanuts in large brown sack.
Set aside. Combine brown sugar, butter, corn syrup and
salt in 2 quart glass dish. Microwave on high 3-4
minutes; stirring each minute until mixture comes to a
boil. Microwave two more minutes. Stir in baking
soda. Pour syrup mixture over popped corn and
peanuts in bag. Close bag and shake well. Microwave
on high an additional 1 1/2 minutes. Shake bag and
pour corn over waxed paper to cool.
70
Since 1943
Recipes
Cornhusker Power celebrates 70 years of service in 2013. Enjoy these submitted recipes!
Crockpot Enchiladas
submitted by Theresa Grape
1 pound Jennie-O Turkey Lean ground turkey, brown turkey meat
1 jar salsa, mix with browned turkey meat
8 ounces Campbell's Healthy Request Cream of Mushroom Soup,
mix in with salsa and browned turkey meat
16 ounces Ortega Picante sauce, medium, add to turkey mixture
8 corn tortillas
2 cups reduced-fat shredded Monterey Jack cheese
Layer meat mixture, shredded cheese, then tortillas in crockpot, repeat until mixture is gone. Cook on high until bubbly.
Serves 10.
Tortilla Roll-Ups
Pumpkin Angelfood Mini Muffin
10-12 (10 inch) flour
tortillas
8 ounces cream cheese
1/4 cup onions, diced
1/3 cup salsa
(Picante sauce)
1/2 teaspoon garlic salt
1/2 teaspoon chili powder
1 package angel food
cake mix, use dry
1 15 ounce canned pumpkin
1 1/2 teaspoons pumpkin
pie spice
1/2 cup water
submitted by Karen Schlautman
Combine cream cheese, onions, salsa, garlic salt, and
chili powder. Mix thoroughly. Spread onto tortillas and
roll up. Cover tightly and chill for 2 hours or overnight.
When ready to serve, cut each roll into 1/2-inch slices.
Serve with a salsa or guacamole.
Raspberry Punch
submitted by Jean Armstrong (wife of employee Dennis Armstrong)
2 liter bottle Sprite (not diet)
4 Bigelow red raspberry tea bags
Let tea bags steep in Sprite
overnight. Be sure to open bottle
in the sink.
submitted by Theresa Grape
Pour dry cake mix into large bowl. Add 1 15-oz. can
pumpkin (not pie mix). Mix together and add Pumpkin
Pie Spice and water. Put into mini-muffin pan lined
with paper cups. Bake at 350 degrees for about 15-20
minutes. Test muffins for doneness after 15 minutes.
Olive and Cheese Dip
submitted by Karen Schlautman
8 ounces cheddar cheese
8 oz. mozzarella cheese
1/2 cup mayonnaise
1/2 cup green olives, diced
1/2 cup black olives, diced
6 green onions - chopped
Combine ingredients. Spoon into ungreased pie
plate. Bake at 350 degrees for 15-20 minutes. Do
not overbake. Enjoy.
70
Since 1943
Recipes
Cornhusker Power celebrates 70 years of service in 2013. Enjoy these submitted recipes!
Cherry Mash Bars
submitted by Diana Gartrell
2 cups sugar
2/3 cup evaporated milk (small can)
12 regular marshmallows
1/2 cup margarine
9-10 ounces cherry chips (large bag)
1 teaspoon vanilla
12 ounce package chocolate chips
1/2 cup peanut butter
1 pound jar salted peanuts
Combine sugar, evaporated milk, marshmallows and margarine. Stir
over medium heat until full boil. Boil for 5 minutes. Remove from heat
and stir in cherry chips. Add vanilla. Spread in well buttered 9x13 pan.
Melt chocolate chips and peanut butter together. Crush salted
peanuts in blender. Fold crushed peanuts, half cup at a time, into chocolate mixture. Layer chocolate mixture over cherry
layer and chill. Cut into squares.
Oreo Balls
Fudge
1 (16 ounce) package Oreo cookies
1 (8 ounce) package cream cheese
1/2 package almond bark
1/4 package chocolate almond bark
3 cups sugar
3/4 cup margarine
1 (5 ounce) can
evaporated milk
12 ounce package semisweet chocolate chips
7 ounce jar marshmallow
creme
1 cup chopped nuts
1 teaspoon vanilla
submitted by Jenny Hoefer
Grind Oreos in food processor until fine. Mix in cream
cheese. Make 1” balls and put in freezer for at least one
hour. Melt almond bark and dip balls. Let bark harden.
Melt chocolate almond bark and drizzle over top. Store in
refrigerator or freezer.
Peanut Clusters
submitted by Diana Gartrell
12 ounce package semisweet chocolate chips
16 ounces white
almond bark
16 ounces peanuts
Melt chocolate chips with almond bark in microwave;
stirring after a minute and continue until melted. Drop by
teaspoons on waxed paper. Cool and serve.
submitted by Diana Gartrell
Combine sugar, margarine and milk in heavy 3 quart
sauce pan. Bring to full boil, stirring constantly. Continue
boiling 5 minutes over medium heat, stirring constantly to
prevent scorching. Remove from heat. Stir in chocolate
chips until melted. Add remaining ingredients; stirring until
well blended. Pour into greased 9x13 baking pan. Cool at
room temperature; cut into squares. Makes 3 pounds.
(Note: This fudge always works; it never sugars and you don’t
need a candy thermometer.)
70
Since 1943