Peanut Brittle

Submitted by: Sherry and Lisa Ball Lot # 1743
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Submitted by: Sherry and Lisa Ball Lot # 1743
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  1. Boil on high heat in medium to deep sauce pan to firm ball stage. (Use cold water to test firm ball stage.) Do not stir.
  2. Add unsalted peanuts and stir constantly till golden brown. Remove from heat and add vanilla and soda SEPERATELY. Stir fast and pour on a greased cookie sheet. Spread.
  3. Cool. Then crack.
  4. NOTE: Firm Ball Stage: Drop hot syrup into cold water and try to roll into a ball with fingers. Feels like a gum drop.

Beer Can Chicken

Submitted by: John Ball Lot # 1743
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Submitted by: John Ball Lot # 1743
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  1. Place dry ingredients in a small bowl and mix together. Pour BBQ sauce into half can of beer. Rub dry mix on chicken, then put beer can inside of chicken. Place upright on roasting pan or some type of baking sheet (that will catch any drippings) and place in oven at 350 degrees for approximately 25 minutes per pound. If the roasting chicken with a pop out timer it can be governed accordingly.
  2. This can be done on your outdoor grill if the upright chicken will fit under the lid, but you will have in insure that there is indirect heat at 350 degrees.
  3. NOTE: 1/2 can of soda can be used in place of beer..

Halushki

Submitted by: John Ball Lot # 1743
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Submitted by: John Ball Lot # 1743
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  1. Have cabbage prepared before Halushki is made.
  2. Add salt, egg and flour to potatoes and mix well. Dough should not be thin. More or less flour may be used according to size of potatoes.
  3. Put dough on plate. Use a teaspoon to scrape off small portions at a time and place in boiling water. Boil about 15 minutes. Keep stirring to prevent scorching. Drain in colander. Rinse once with water. Don't let Halushki get too cold, place in bowl.
  4. Brown onion in shortening, add cabbage and fry slowly until browned, about 20 minutes. Pour over Halushki, mix well (salt to taste) and serve hot.

Fish Chowder in Crock Pot

Submitted by: Dave Emick Lot # 2311
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Submitted by: Dave Emick Lot # 2311
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  1. Saute bacon and onion on stove top until golden; drain. Add fish and remaining ingredients, except milk. Cook 6 to 8 hours in Crock Pot on low. 3 hours on high. Add milk last hour.

Soft Sugar Cookies

Submitted by: Tammy Cook Lot # 2392
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Submitted by: Tammy Cook Lot # 2392
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  1. Cream sugar and butter; add eggs one at a time and beat well. Combine soda and sour cream, then alternately add with combined flour and salt to creamed mixture. Add vanilla. Drop by teaspoonful onto greased cookie sheet. Bake at 350 degrees until lightly browned.

Cheese Crowned Cauliflower

Submitted by: Marlene Hocevar Lot # 2518
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Submitted by: Marlene Hocevar Lot # 2518
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Instructions
  1. Cook whole head of cauliflower. (Heat salted water. Add cauliflower, cover and heat to boiling. Cook 20 - 25 minutes.)
  2. Place cauliflower in casserole dish.
Sauce
  1. In saucepan, heat butter until melted. Blend in flour, mustard, salt and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly. Remove from heat, stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  2. Stir in cheese and pepper sauce. Stir over low heat until cheese is melted.
  3. Pour sauce over cauliflower.

Toffee – Topped Bars

Submitted by: Laurie Schulze Lot # 22
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Submitted by: Laurie Schulze Lot # 22
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  1. Preheat oven to 350 degrees. Lightly grease a 9" X 13" pan. Set aside.
  2. In a large mixing bowl, mix together the brown sugar and flour.
  3. Using a pastry cutter or two knives, cut in the butter until mixture resembles course crumbs. Remove 1 cup of mixture and set aside.
  4. To mixture in large bowl, add baking powder and salt. Using a fork, lightly beat in vanilla, milk and egg.
  5. Continue beating until a smooth batter forms. Pour batter into prepared baking pan.
  6. In a small bowl combine the chocolate chips and walnuts.
  7. Sprinkle the reserved crumbs mixture over top of batter in pan. Sprinkle with the chocolate chips and walnuts.
  8. Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
  9. Transfer pan to a wire rack to cool bars in pan completely before cutting.

Potatoes for a Crowd

Submitted by: Nancy Rotert Lot # 2314
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Submitted by: Nancy Rotert Lot # 2314
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  1. Saute onions in oleo. Add to potatoes, sour cream, cheese soup, chicken soup, salt and pepper in a large bowl. Mix well. Pout into a greased 9" X 13" glass dish.
Topping
  1. Saute chips in oleo. Sprinkle over potatoes. Bake, uncovered at 350 degrees for 1 to 1 1/2 hours.
Recipe Notes

Can be frozen.

Bacon, Potato, Onion Fritatta

Submitted by: Barb Buckley Lot # 78
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Submitted by: Barb Buckley Lot # 78
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  1. In ovenproof non-stick skillet, cook bacon for 5 minutes, transfer to paper towel. Reduce heat to medium low and add potatoes, onion and rosemary, cover and cook 10 minutes. Whisk 6 eggs, milk, salt and pepper in a bowl. Pour over potatoes and stir in bacon. Bake at 350 degrees uncovered - 10 minutes - until set. Slice and serve.

Chicken Italian in Foil

Submitted by: Barb Buckley Lot # 78
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Submitted by: Barb Buckley Lot # 78
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  1. Cut potatoes lengthwise into slices. Place on 18 X 12 in. double layer of foil. Sprinkle with salt. Add peppers and tomatoes. Lay chicken on top of veggies and brush with oil. Mix ketchup, oregano and butter. Pour over chicken. Wrap foil securely around chicken and veggies. Bake for 1 hour at 400 degrees, or grill 5 inches from coals for 25 - 30 minutes each side.
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