Recipz

Archive for the ‘Tillie Hetrick’ Category

2 c. sugar
1 c. margarine
2 eggs
1 c. buttermilk
1 t. baking soda
1 t. baking powder
4-5 c. flour
1 t. vanilla

Cream sugar and margarine; add eggs and beat until creamy.

Add baking soda to buttermilk.

Sift flour, baking powder, and salt together. Add to creamed mix alternately with buttermilk. Beat. Add vanilla.

Put in freezer overnight.

Roll out on floured board the next day.

Bake at 350*F for 8-10 minutes. Makes approximately 3 dozen large cookies. If desired, ice with frosting.

4 c. diced, cooked potatoes
1 c. diced celery
1/2 c. diced onion
1/4 c. green pepper (optional)
4 eggs, boiled

2 c. Miracle Whip salad dressing
1 T. prepared mustard
1 T. sugar
1/4 c. evaporated milk
1/2 t. salt

Cook 2 lbs. potatoes (unpeeled). When done, peel and dice potatoes. Add celery, onions, green peppers, and three eggs. Save one egg to decorate salad. Mix Miracle Whip dressing, mustard, sugar, evaporated milk, and salt. Add to potato mixture. Decorate with sliced egg.

Salad has a better flavor if allowed to cool in refrigerator for a few hours.

1 c. sugar
1/2 c. Karo syrup
1 c. raw peanuts
1 T. butter
1 t. vanilla
1 t. baking soda

Combine sugar and Karo syrup and cook in microwave for 4 minutes.

Remove and add peanuts; boil 4 minutes.

Add butter and vanilla; boil 1-1/2 minutes.

Add baking soda. Stir and pour on buttered metal cookie sheet. When cold, break into pieces.