Sugared Almond Salad

1/2 head romaine lettuce
1/2 head iceberg lettuce
1 cup celery
2 green onions
3 TBSP sugar
1/2 cup sliced almonds
1/2 tsp salt
1/4 cup vegetable oil
1 TBSP parsley
2 TBSP sugar
2 TBSP white vinegar
1 can mandarin orange sections

Over low heat, saute 3 tablespoons sugar and almonds. After sugared, set aside and let cool.

Combine lettuce, celery, and green onions. Add cooked almonds and mandarin orange sections.

Mix salt, dash of pepper, oil, parsley, and 2 tablespoons sugar, and vinegar. When mixed well, add to salad and mix. Serve immediately.

Marinated Vegetable Salad

Vinaigrette (Prepare and set aside overnight):

1/3 cup vinegar (doesn't matter what type, but each changes flavor of salad)
1/2 cup oil (canola or light olive oil work best)
1 tsp dried thyme
1 tsp dry mustard
1 tsp salt
1 tsp ground pepper
1 garlic clove (minced)

Vegetables:

Cut a variety of vegetables into interesting shapes.
Suggestions:
Carrots, Broccoli
Asparagus, Cherry Tomatoes
Zucchini, Green Pepper
Mushrooms, Red Pepper
Cauliflower, Green Onions

Blanche the harder vegetables until BARELY tender. Blanche each vegetable separately because each cooks at a very different rate.

Combine all the vegetables into a bowl and pour the vinaigrette over them (make sure that vinaigrette is shaken vigorously before pouring over veggies. Stir well. Refrigerate 5-6 hours, stirring occasionally.

Pumpkin Cake Roll

3 eggs, beaten
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
1/2 tsp salt
1 tsp ginger
1/2 tsp nutmeg
1 tsp baking powder
2 tsp cinnamon

Whip: 3 eggs at high speed for 5 minutes. Stir in sugar, pumpkin, lemon juice.

Sift: flour, salt, ginger, nutmeg, baking powder, and cinnamon.

Add: dry mixture a little at a time to pumpkin mixture

Spread: into greased and floured 15x10x1 inch jelly roll pan. Top with 1 cup
chopped nuts (optional). Bake 15 minutes at 375 degrees. Turn out on a towel which
has been sprinkled with powdered sugar. Starting at the narrow end, roll towel and
cake together. Cool and unroll.

Filling:
1 cup powdered sugar
4 TBSP butter
8 oz cream cheese
1/2 tsp vanilla

Beat filling ingredients until smooth. Spread on unrolled cake. Roll tightly.

Chill and slice. This dessert freezes really well.

Carmel Corn

Soft Carmel Corn

3/4 lb popcorn, unpopped weight
1 lb brown sugar
3/4 cup corn syrup
1/2 cup butter
14 oz sweetened condensed milk

Pop corn and remove unpopped kernels.

In large saucepan, combine brown sugar, corn syrup, butter, or margarine, and
sweetened condensed milk. Cook over low heat, stirring constantly until mixture
begins to boil. Continue stirring and cooking until candy forms a soft ball.

Pour over popped corn.

Peanut Brittle

3 cups sugar
1 1/7 cup karo light corn syrup
1 cup water
2 TBSP Butter
1/2 tsp salt
1 tsp baking soda
1 tsp vanilla
2 3/4 lb raw peanuts

Place sugar, corn syrup, and water in kettle and stir until dissolved.

Mix salt, baking soda, and vanilla together in a cup and set aside.

Bring sugar mixture to a boil. Wash down sides of kettle. Cover with lid for a few seconds and scrape sides. Cook to 232 degrees. Add butter until dissolved. Add raw peanuts and cook while stirring until 308 degrees.

Remove from heat, quickly stir in salt mixture and pour on marble slab. Stretch and turn as soon as possible (till thin as possible).

Grandma Johnson's Fudge

2 cups sugar
3/4 cup milk, canned
2 TBSP corn syrup
1/4 cup cocoa
1/4 cup water, cold
1/2 tsp salt
1 TBSP butter
12 marshmallows
1 tsp vanilla extract
1 cup walnuts, finely chopped
1 drop peppermint extract

Cook together slowly all except butter, marshmallows, vanilla, nuts, and peppermint.
Wash sides of kettle. Stir constantly and cook to 232 degrees with candy thermometer, or to soft ball stage. Put on platter or marble and cool to 140 degrees. Beat slowly until it begins to set. Add marshmallows, cut in pieces, nuts, vanilla, and peppermint.

Grandma Johnson's Divinity

2 1/2 cups sugar
2/3 cup water
1 tsp vanilla extract
1/2 cup corn syrup
1/2 tsp salt
2 egg whites

In a heavy 2-quart saucepan, mix sugar, corn syrup, and 1/2 cup water. Cook and
stir over medium-high heat to boiling. Clip candy thermometer to pan. Cook over
medium heat, without stirring, to 260 degrees (hard-ball stage) 10-15 minutes. Remove
from heat. Remove candy thermometer.

In a large mixing bowl, beat egg whites with a mixer on medium speed till stiff peaks form.
Gradually pour hot mixture in thin stream over whites, beating on high about 3 minutes;
scrape bowl. Add vanilla and, if desired, food coloring. Continue beating on high just till
candy starts to lose its gloss. When beaters are lifted, mixture should fall in a ribbon that
mounds on itself. This final beating should take 5-6 minutes.

Drop a spoonful of candy mixture onto waxed paper. If it stays mounded, the mixture has
been beaten sufficiently. Immediately stir in fruit or nuts. Quickly drop remaining mixture
from a teaspoon onto waxed paper. If mixture flattens out, beat 1/2 to 1 minute more;
check again. If mixture is too stiff to spoon, beat in a few drops hot water till candy is a
softer consistency. Store tightly covered.