Recipes from Marilyn's Kitchen

PECAN BALLS

        2 sticks of soft butter
        1/2 cup of powdered sugar
        1/2 teaspoon vanilla
        1 3/4 cup of flour
        1/2 cup of finely chopped pecans

Cream butter and 1/2 cup of sugar.
Add vanilla and flour.
Stir in nuts. Chill dough.
Roll in 3/4 inch balls.
Bake 350 for 15 minutes.
Let stand on cookie sheet 2-3 minutes.
Roll in powdered sugar.

PEANUT CLUSTERS

        1-12 ounce semi-sweet chocolate chips
        1-6 ounce semi-sweet chocolate chips
        1/2 pound of spanish peanuts

Melt chocolate in a double boiler over hot, not boiling, water.
Stir in nuts and drop on wax paper.
Let set and store in air tight container.

CHOCOLATE CHIP COOKIES

Cream... 
        1 cup of butter
        3/4 cup of brown sugar
        1/2 cup of white sugar
 
Add...
        1 teaspoon of hot water
        1 teaspoon of vanilla
        2 eggs (beaten)
 
Add...
        1 1/2 cup of flour
        1 teaspoon of baking soda
        1 teaspoon of salt
        1 cup of nuts ( walnuts)
        2-6 ounce chocolate chips
        2 cups of regular, not quick, oats

Bake 375 8-12 minutes, until lightly brown.

LAURA'S BREAD

Laura Toyer's recipe. She is the Amish woman who made the pink quilt. It's a heavier bread.

        3 tablespoons of sugar
        1 tablespoon of salt
        2 tablespoons of butter
        1 1/2 cups of boiling water
        3/4 cup of water
        First, 3 cups of flour, then, 3 more cups of flour
        2 packages or one tablespoon of dry yeast

Combine first 4 ingredients.
Add water then 3 cups of flour and yeast.
Stir- cover- let stand 15 minutes.
Add remaining 3 cups of flour.
Knead 10 minutes.
Let rise.

Makes 18 buns or 2 loaves or 9 buns and 1 loaf.
Bake 350 30-35 minutes (less for buns).
Butter the top when warm.

MOM'S CHICKEN NOODLE SOUP

Boil...
        12-15 chicken breast in water and 1 1/2 teaspoon of salt and
                one large onion cut in half.
        Boil for 2 hours.
 
Make noodles and let dry while the broth cooks:
        1 egg beaten
        1/2 teaspoon salt
        2 tablespoon of milk
        1 cup of flour
        Mix, Knead, Roll, and Slice.

Strain broth twice.
Add 4 tablespoons of butter.
Cool chicken and bone and cut in chunks.
Add noodles to gently boiling broth.
Cook 10-15 minutes.
Add chicken.
Add parsley flakes and 2 tablespoons of butter for color.

GINGER PENNIES

        1 1/2 cup of flour
        3/4 teaspoon of ginger
        3/4 teaspoon of cinnamon
        1/2 teaspoon of ground cloves
        1/2 teaspoon of baking soda
        1/4 teaspoon of salt
        1 cup of light brown sugar
        1 egg
        1/4 cup of unsulfured molasses
        12 tablespoons butter

Mix and fill a freezer bag.
Snip off corner and put 1/2 inch blobs on cookie sheets, 1 inch apart.
Bake 325, 5 minutes.
Let cool and store in air tight container.

ARTICHOKE DIP

        2-14 ounce cans artichoke hearts (drained)
        1- 8 ounce cream cheese
        1 stick of butter
        1/2 cup of grated parmesan
        1/2 cup of slivered almonds

Mix all except for artichokes.
Add artichokes.
Spread in a pie pan or serving dish. Put almonds on top.
Bake uncovered 350, 30 minutes.
Serve with wheat thins while warm.

COMPANY MASHED POTATOES

        For 6-8 potatoes
        Add     1/2 cups of sour cream
                3 ounce of cream cheese
                3 tablespoons of butter

Whip potatoes with above and put in serving dish.
Put butter and paprika on top.
Bake 350, 15-40 minutes (until rest of the dinner is ready).

GREEN BEANS WITH HONEY-CASHEW SAUCE

        1 cup of slightly chopped salted cashews
        3 tablespoons of butter
        3 tablespoons of honey
        1 pound of green beans

Cook beans in boiled salted water.
In a large skillet, sauté cashews in butter until lightly brown. (5 minutes)
Add honey and cook, stirring constantly for 1 minute.
Pour sauce on beans and serve immediately.

APPLE AND CHEDDAR CHEESE CRISP

        6 cups of sliced apples
        1 teaspoon of cinnamon
        1 tablespoon of lemon juice
        1/2 cup of corn syrup
        1/2 cup of sugar
        2/3 cup of flour
        1/4 teaspoon of salt
        1/3 cup of butter
        1 cup of grated cheddar cheese

Arrange apples in greased 10 x 6 x 2 baking dish.
Sprinkle with cinnamon and pour lemon juice and corn syrup over them.
Combine the sugar, flour and salt.
Cut in butter until it's "like cornmeal".
Gently mix in cheese.
Sprinkle over the apples.
Bake 350 for 1 hour or until apples are tender.

EASY CHEESE CAKE

        1-10 inch (large) graham cracker crumb crust
        2-8 ounce cream cheese
        2-14 ounce can of Eagle Brand sweetened condensed milk
        2/3 cup of Real lemon juice from concentrate
        2 teaspoon of vanilla
        (cherry pie filling for topping or raspberry sauce)

Beat cheese until fluffy.
Add milk and beat until smooth.
Stir in lemon juice and vanilla.
Pour in shell and chill for 3 hours.