recipes

flan

6 eggs

2/3 c. sugar

1/2 tsp vanilla

1/4 tsp salt

3 c. scalded evaporated milk

3/4 c. sugar

slightly beat eggs (only enough to beat yolk with whites). add sugar, vanilla, salt, milk mixture.

take 3/4 c. sugar in small pan. carmelize. add 1/4 c. hot water. pur into mold and coat sides well.

strain egg mixture into mold. set mold in a pan of hot water.

350 degrees for 45 minutes.

***

hot lemon orange punch

disolve together:

1 c. sugar

1 c. water

when dissolved, add:

2 qts water

2 c. orange juice

2/4 c. lemon juice

1 tsp vanilla

1 tsp almond flavoring

***

great-aunt hila's rolls

1 c whole milk (i use whatever i happen to have)

1/4 c sugar

1 tsp salt

1/4 c margarine

1/2 c warm water

2 pkg fleishcmann's yeast

2 eggs, beaten

5 1/4 c flour

scald milk; stir in sugar, salt and margarine. cool to lukewarm. measure warm water into a large warm bowl. sprinkle in yeast; stir until dissolved. add lukewarm milk mixture, eggs and 2 cups of the flour. beat until smooth. stir in enough remaining flour to make a soft dough. turn out onto a floured board (or floured wax paper) and knead until smooth and elastic, about 10 minutes. place in a greased bowl, turning so it is all greased. cover, let rise in warm place, free from draft, until doubled in bulk, about 30 minutes. punch down. turn out onto lightly floured surface. form rolls.

brush tops of rolls lightly with melted butter.

bake at 375 for 15-20 minutes

***

white chili

1 lb large white beans

6 cups chicken broth

2 cloves garlic, minced

2 med onions, chopped

1 tbsp oil

2 4 oz mild green chilies, chopped

2 tsp ground cumin

1 tsp oregano

1/4 tsp ground cloves

1/4 tsp cayenne pepper

4 c. diced cooked chicken breasts

3 c grated monterey jack cheese

salsa

sour cream

combine beans, broth, garlic and half an onion in a large soup pot. bring to a boil. reduce heat and simmer until beans are soft (2+ hours), adding more broth or water, as necessary.

in a skillet, sautee remaining onions in oil until tender. add chilies and seasoning and mix thoroughly. add to bean mixture. add chicken, simmer 1 hour.

serve topped with grated cheese, salsa and sour cream

***

pb squares

1 c. butter/margarine

1/34 c. crushed graham crackers

2 1/2 c. powdered sugar

1 c. peanut butter

melt butter/margarine.

2 c. chocolate chips

add graham crackers, powdered sugar and peanut butter. mix together. press into a 9x13 pan. chill 1/2 hour only. (if you chill this too long the chocolate layer gets cold too fast.)

melt chocolate chips

spread on top of cooled peanut butter mixture. chill for only 20 minutes. cut into squares immeadiately. (if you wait too long, the chocolate gets too cold and will break, or separate from the peanut butter layer when you try to cut it.)

***

HOUDINI PUDDING
(from Hila Parsons; original recipe from Inga Illies)

1 quart half-and-half (can substitute milk but will sacrifice creaminess)
1 pint cream
5 or 6 pieces of buttered bread
Six large egg
Pinch of salt
1 cup sugar
Nutmeg
Favorite jelly or jam (I have used all kinds but really like pineapple jam or apple/cinnamon jam)
Place buttered bread in a 9X13 inch baking pan. Set aside.
Slightly scald milk (do not boil). Set aside.
Beat eggs. Add sugar, vanilla and pinch salt. SLOWLY whisk the scalded milk into the egg mixture
.Pour over buttered bread that is in the baking pan.
Sprinkle with nutmeg. Bake on 350 degrees for 45 to 50 minutes.
Remove from oven and spread the top of hot custard with desired jelly/jam.