1 cup white sugar
1/4 cup water
1/4 cup light corn syrup
2 tablespoons butter
2 1/2 cups roasted unsalted hazelnuts, sliced
1/2 tsp salt
1/4 tsp baking soda
few drops vanilla
melted chocolate

Put a large pot or kettle over medium heat. Add sugar, water and corn syrup and bring to a boil. When mixture comes to a boil, add butter. Cook to 260 degrees F on a candy thermometer without stirring. Add the sliced hazelnuts. Bring mixture to 300 degrees F and stir in salt, baking soda and vanilla. Pour mixture onto a greased baking sheet and spread out and allow to cool. Break up into pieces and decorate with melted chocolate.

Yield: one pound

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5 cups rhubarb
5 cups sugar
1 (20 oz) can crushed pineapple
1 (6 oz) pkg jello

Mix together and bring to boil for 20 minutes. Remove. Add jello; mix. Pour into hot jars and seal.

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5 cups rhubarb
5 cups sugar
1 cup water
1 (6 oz) pkg jello (any flavor)

Mix together rhubarb, sugar and water; boil for 20 minutes. Remove. Add jello; mix. Pour into hot jars and seal.

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5 cups rhubarb
1 cup water
5 cups sugar
1 cup cherry pie filling
1 pkg (6 oz) cherry jello

Cook rhubarb, sugar and water for 20 minutes. Add cherry pie filling; cook for 6-8 minutes. Add jello  and mix. Pour into jars and seal.

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Cut up:

25-30 cucumbers
8 large onions
2 large sweet peppers

Cover with 1/2 cup salt.

Combine the following and boil:

5 cups vinegar
5 cups sugar
2 T mustard seed
1 tsp turmeric
1/2 tsp cloves

Heat cucumbers in sauce.  Pack in jars and process 5 minutes.

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4 cups dry bread crumbs
1/2 onion, cut up
1/4 to 1/2 cup melted margarine
1/2 tsp salt
1/2 tsp Watkins sage
1 egg

Heat 1/4 to 1/2 water in butter pan with a handful of raisins in water. Mix together and stuff in bird.

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2 T minced shallots
1 T chopped fresh thyme (or 1 tsp. dried)
3 T honey
1 T Dijon mustard
1/2 tsp salt
1/4 tsp ground red pepper
4 salmon fillets, about 6 ounces each (1″ thick)
vegetable cooking spray
thyme sprigs-optional

Prepare grill or broiler.

Combine first 6 ingredients in a small bowl. Brush honey mixture over skinless side of fish. Place fish on a grill rack or broiler pan coated with cooking spray.  Cook 6 minutes on each side or until fish flakes easily when tested with a fork. Garnish with thyme sprigs, if desired.

Serves 4.

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1 (3 lb, 2 oz) can whole chicken

Drain, reserving broth.  Remove skin, bone and fat.  Add water to reserved broth to make 1 1/2 cups.

1-4 ounce can chopped green chilies
4-6 T dried minced onion
1-10 3/4 ounce can condensed cream of chicken soup

Place with chopped chicken and broth in saucepan. Bring to simmer over medium heat. Simmer 3-5 minutes. Do not boil. Remove from heat and keep warm.

1/2 cup vegetable oil
12 corn tortillas
3 cups shredded longhorn or cheddar cheese

Heat oil to 365 degrees. Dip tortillas one at a time in hot oil, then tear in half.  Line 9×13″ pan with 4 tortillas.  cover with sauce and 1 cup cheese. Make two more layers.

Bake at 375 degrees for 20-25 minutes. Let stand 5 minutes before serving.

Makes 4-6 servings.

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2 cups butter or margarine
1 cup chopped celery
1-4 ounce can mushrooms or 1/4 lb fresh sliced mushrooms
2 cups all-purpose flour
2 cups chicken broth
2 cups Chicken Mix
1 cup milk
1/4 cup chopped pimiento, if desired
1 T parsley flakes
cooked rice
slivered almonds, for garnish

Melt butter or margarine in a large skillet. Add celery and mushrooms. Saute’ until tender. Blend in flour and let simmer 1 minute. Slowly add chicken broth. Cook 3-5 minutes, stirring constantly, until thickened. Add Chicken Mix, milk, pimiento if desired, and parsley flakes. Simmer 10 minutes.  Serve over hot cooked rice. Garnish with slivered almonds.

Makes 6 servings.

Variation: For a party luncheon, serve in baked puff pastry shells.

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1/2 cup water
5 T cornstarch
3/4 cup brown sugar, firmly packed
1 tsp. salt
1-20 ounce can pineapple chunks, drained, reserving juice
2 cups Chicken Mix
2 T soy sauce
1/4 cup white vinegar
2 cups chicken broth
2 cup water
2 cups uncooked long-grain rice
1/2 cup thinly sliced onion
3/4 cup thinly sliced green peppers
2 large tomatoes, cut in wedges

In a small bowl, combine 1/2 cup water, cornstarch, brown sugar and salt. Stir until mixture is smooth.  Combine with reserved pineapple juice and brown sugar mixture in a large saucepan. Cook over medium heat about 5-7 minutes, until mixture starts to thicken. Add chicken mix, soy sauce and vinegar. Cover and simmer 15 minutes, stirring occasionally.

Put chicken broth and 2 cups water in a large saucepan. add rice. Cover and cook about 25 minutes. Add pineapple chunks, onion slices and green peppers to chicken mix mixture. Cook until vegetables are slightly tender. Just before serving, stir in tomato wedges. Serve over hot cooked rice.

Makes 8-10 servings.

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