Category Archives: Recipes

FAIL PROOF PECAN PRALINES (TEXAS STYLE)

If you are a Texan, I know you like Pralines!  If you have been to Texas, you most likely like Pralines.  The recipe says "Pecan Pralines" but everyone in Texas knows there has never been a real praline without pecans!  So here is a recipe that anyone can make and not be afraid they will fail.  Just follow the recipe and work very quickly at the end. 2 cups of sugar 3/4 cup of milk 1/2 teaspoon soda 2 tablespoons

TEXAS SHEET CAKE

Maybe because families used to be larger, or maybe just because it was easier, the sheet cake has a long history in Texas.  I grew up with variations of this recipe.  These cakes were served not only in homes but at church socials, women's clubs, weddings and just about any event you could name.  It is easy to make and if cut into small pieces will serve a lot of people. 2    cups sugar      2   sticks of butter 2     cups

Christmas Fudge Recipes #2

  The next one comes from Marsha Chowning, who got it from Virginia Collins.  Marsha swears this is creamy and good.  But I think you have to be adventurous to try this one:   Velveeta Cheese Fudge 1# butter or margarine 1# Velveeta 4# powdered Sugar 1 cup cocoa 1 tblsp vanilla chopped nuts, if desired   Melt butter and cheese (suggest using microwave or double boiler to melt.  Can scorch is you do it on the stove.).  Add sifted

Christmas Fudge Recipes #1

We were at the Log Cabin a few weekends ago discussing Christmas baking with Santa – who apparently has a wonderous recipe for fudge that he has promised to share – and there were several other fudge receipes mentioned that seemed to be worth mentioning.  So, here is the first one provided by Jessie Turner who got it originally from Laura Dean: Original Fantasy Fudge (microwave) 3 cups sugar 1 1/2 sticks butter 5 oz can evaporated milk (not sweetened)

DOTTIE’S FAVORITE BREAD PUDDING

My Mom taught me to make this pudding (but not the Wild Turkey Sauce!) when I was about 9 years old.  I haven’t changed the recipe for the pudding.  She used to make a lemon sauce to pour over the sauce.  After I had my own kitchen, I tried many different sauces including lemon and raspberry.  One day I was making sauce for the bread pudding and thought that it might be make a really good sauce if I used

GOURMET CHICKEN AND ARTICHOKES

This receipe was prepared by Dottie Gauvin for the first Sidney Museum and Arts Association $20/20 luncheon fundraiser and was extremely well received by everyone present.  The event itself was a great success as well! 14-1/2 oz. can chicken broth or 1-3/4 cups chicken broth 3 whole chicken breasts, skinned, boned, halved 1/4 cup margarine or butter 1/4 cup chopped onion 1 garlic clove, minced 1/4 cup all-purpose flour 1/4 teaspoon salt 1/8 teaspoon pepper 3/4 cup Half-and-Half 1/2 cup

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