Boil potatoes in enough water to cover, about 10 minutes. Cool, then peel and cut into large chunks. Coat a 9 x 12-inch baking pan with butter. Arrange potato and apple chunks in a single layer in pan. Combine brown sugar, salt, cinnamon, and allspice and sprinkle over mixture. Dot with butter and bake at 400 degrees for 45 to 55 minutes, until potatoes are tender. Serves 4 or more.
Submitted by: Anna Pitsenburger
Sauté butter, celery, and onion until transparent. Add flour. Bring chicken broth to a boil. Stir sautéed onions, celery, and flour mixture into boiling chicken broth. Simmer 30 minutes. Remove from heat and strain. Stir in peanut butter, lemon juice, and salt until well mixed. Serve with a garnish of chopped peanuts.
Tip: A drop or two of Tabasco is tasty.
Submitted by: Deana Johansen
Preheat oven to 350 degrees. Grease muffin pan. Mix together flour, sugar, nuts, baking soda, and salt in a large bowl. Combine bananas, butter, egg, and milk in medium bowl. Add banana mixture to dry ingredients, mixing just until combined. Divide mixture into prepared pan. Bake 20 minutes. Transfer muffins to rack and cool. Makes 12 muffins.
Submitted by: Nanette Coffey
Cook chicken. Shred and place on bottom of greased 9 x 13-inch dish. Mix sour cream and soup. Spread over chicken. Saute crushed crackers in melted butter and spoon over soup mixture. Bake at 350 degrees for at least 30 minutes or until bubbly and crackers are golden brown.
Submitted by: Becky Brenner
In a saucepan, brown ground beef and drain. Add salsa, mayonnaise, and chili powder; mix well. In an ungreased casserole, layer half the meat mixture, chips, and cheeses. Repeat layers. Bake uncovered at 350 degrees for 20 to 25 minutes until hot. Just before serving, top with tomato and lettuce. Serves 4 to 6.
Submitted by: Lorene Jones
Dissolve yeast in warm water and set aside. Mix flour, sugar, and baking soda. Cut in shortening. Add buttermilk and yeast and mix. Place desired amount of dough on floured cloth, pat out, and cut with biscuit cutter. Let warm to room temperature before baking in a 350 degree oven 15 to 20 minutes. May be mixed, rolled, cut, and placed in oven immediately if desired or may be taken from refrigerator and placed immediately in oven without being allowed to rise. Mixture can be stored in covered bowl in refrigerator and used as needed. Keeps several weeks.
—Submitted by Deana Johansen
Cook sugar, corn syrup, and water (use 1 tablespoon less on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, to 260 degrees Fahrenheit on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.
Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on medium speed. Add vanilla. Beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer.) Gently stir in nuts.
Drop mixture from buttered spoon onto waxed paper. Let stand at room temperature until candies feel firm. Store in airtight container.
—Submitted by Nanette Coffey
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