Peppermint Fudge from Pinterest

Peppermint Oreo Fudge

Ingredients

• 1 bag Milk Chocolate Hershey Kisses, unwrapped
• 1 cup chocolate chips or chocolate candy melts (like Wilton or Almond Bark)
• 1 bag Candy Cane Hershey Kisses, unwrapped
• 1 cup white chocolate chips or white candy melts (like Wilton or Almond Bark)
• 2 cups crushed Oreos
• 2 - 14 oz. cans sweetened condensed milk

Instructions

1. Prepare a 9x13 baking dish by lining it with parchment paper and spraying very lightly with non-stick cooking spray. Set aside.
2. In a medium saucepan, combine the milk chocolate hershey kisses, chocolate chips or chocolate candy melts, and 1 can of sweetened condensed milk.
3. Stir over LOW (no exceptions) heat until melted and smooth (the mixture should pull away slightly from the side of the saucepan). Fold 1 cup of the crushed Oreos into the chocolate mixture.
4. Pour chocolate mixture into prepared 9x13 dish.
5. Rinse out the sauce pan (if needed at all, sometimes I find it's totally clean simply from pouring it out!) and dry well.
6. Add the Candy Cane Kisses, white chocolate chips or white candy melts, and 1 can of sweetened condensed milk to the saucepan.
7. Stir over LOW heat until smooth and completely melted (the mixture should pull away slightly from the edges of the saucepan).
8. Pour the white chocolate mixture over the chocolate oreo mixture, and spread evenly.
9. Sprinkle the remaining Oreo crumbs over top and press into the fudge slightly.
10. Let cool overnight (or at least 5 hours) to set. Cut into 1 inch cubes to serve.

Beef Steak ~ from my Grandma Rigby's Recipe Scrapbook

Creamed Tongue

As I was growing up, my parents had a few sheep, their own cow and also calves.

Often times I would open the refrigerator door and 

see a beef tongue staring at me.

I don't ever remembering eating any tongue, but someone must have or they

wouldn't have saved it in the refrigerator.

From my Grandmother Rigby's Recipe book I found a recipe for

Tongue with Cream Sauce.  

Here it is:

Use canned tongue which comes in glass jars and heat it in a cream sauce.

Make cream sauce by thickening two cupfuls milk with 4 tablespoons full of 

flour and seasoning with 1 1/2 teaspoons full of salt and 3 tablespoons full of 

butter or butter substitute.  

"Bon Apetite"

Grandma Rigby's Clipped Recipes ~ Pasted into a Studebaker Catalog

My Grandmother Sarah Pritchett Rigby of Fairview was born  in Fairview   in  1884 .   Her mother died when Grandma was only seven years old.  She married Charles Martin Rigby and gave birth to seven children.  In 1920, her husband Charles Martin was in an accident in the coal mine.  He was crushed against the wall of the mine by a train car.  He was taken to Salt Lake in a horse and buggy, where he died.  Grandma Rigby seen many hard times in her life.  I found this scrapbook among her things.  She had pasted recipes clipped out of newspapers and pasted them into a catalog of Studebaker motor vehicles.

The recipes represent that time period (about 1928), But also, the way she had chosen to save them was ingenious and very conservative.  Perhaps it was nothing out of the ordinary for that time period.

Dill Beans

4 qts of wax beans
1 small stalk or 1/2 stalk of dill
1/2 tsp of peppercorns
1  1/2 bay leaf
2 grape leaves
1 qt water
1/4 Cup Salt
1/4 Cup Vinegar

Cook whole wax beans in salted, boiling water for 5 minutes. Drain, Pack in jars with peppercorns, dill, bay leaves and grape leaves.  Fill jars with boiling water, vinegar and salt.  Cover with dill and allow to stand for two days.  This will keep for two weeks and makes 3 quarts.

Vinegar Pie ( A Recipe of the Early Pioneers)

 1 Cup Vinegar
2 Cups Water
1 Cup Brown Sugar
2 Tbs butter
1/2 Cup flour
Water
1 recipe for plain pastry

Combine vinegar, water and sugar and bring to a boil.  Add butter and stir until it melts.  Mix the flour with a little of the cold water till smooth.  Add slowly to the boiling liquid and stir until thickened.  Line a plate with pastry in criss-cross fashion.  Bake in a hot oven (450 degrees F) for ten minutes; reduce heat to moderate (350 degrees F)  and bake about twenty five minutes.  Makes 1 nine-inch pie.

Zucchini Orange Nut Bread

Homemade Granulated Soap

An Emergency Essential

Creamed Onions and Stuffed Baked Onions

This is one of our Thanksgiving traditional recipes.

CREAMED ONIONS
Wash and peel desired quantity of small white onions.  Cover with water, add a half tsp of salt and cook until tender.  Make a medium white sauce substituting  the water in which the onions were cooked for one-half of the milk.  Pour over the cooked onions, heat for five minutes and serve.




BAKED STUFFED ONIONS
 6 Large Mild Onions
3/4 Cup of cooked chicken or mushrooms, finely chopped
3/4 Cup of soft bread crumbs
3/4 Cup of thin white sauce
1 egg yolk
   Salt and Pepper
1/2 Cup of buttered cracker crumbs

Remove the skin from the onions and boil uncovered in a large quantity of salt water for ten minutes.  Drain and turn upside down to cool.  Remove the centers of the onion, leaving a shell thick enough to hold other ingredients except the buttered cracker crumbs.  Stuff the onion shells with this mixture, garnish with cracker crumbs and bake for 40 minutes at 350 degrees F
Serves Six

Molasses Pudding

2 Tb of sugar
1/2 cup of molasses
1 1/2 cups of flour
1/2 cup of boiling water
2 tablespoons of melted butter
1 egg
1 pinch of salt
1 tsp baking soda disolved in hot water

Beat the egg and sugar, add the butter, water, soda and molasses and then beat in the flour and salt.  Put in a double boiler, and steam for one hour.  Serve with your favorite fruit sauce.

Pot Likker and Corn Meal Dodgers for the Likker

LIKKER


Place a 1/2 lb piece of salt pork into 3 quarts of cold water and boil for 45 minutes. Wash and clean thoroughly some young turnip greens, place them in the pot with the salt pork and boil slowly for another hour. Drain the water from the pork and greens; chop the greens finely and season with salt and pepper. Place the greens in a hot dish and decorate with slices of salt pork. Pour over the meat and greens about 1 1/2 cups of the liquid in which the greens were cooked (Pot Likker). If preferred, cornmeal dodgers may be served with the dish and placed around the greens.

CORN MEAL DODGER  FOR POT LIKKER


1/2 Pint of cornmeal
2 Tb melted shortening
1/2 tsp salt
cold water

Add salt to the cornmeal and stir in melted shortening.  Add enough cold water for the dough to hold its shape.  Shape dough into pieces of biscuit size and drop into boiling pot likker.  Boil in a well-covered pot for twenty minutes.  Serve with the greens from the pot likker.