Mother Goose Popcorn

Elaine Wilkes

1 cup sugar
3 Tbsp. water
6 Tbsp. margarine
2 tsp. vanilla
food coloring

Put all in saucepan and bring to a boil. Pour over 4 quarts popped corn and stir until well coated and it goes sugary.

Turtles

Elaine Wilkes

1 cup butter
1 cup Karo syrup
1 can Eagle Brand milk
3 cups brown sugar

Cook to soft ball stage. Add pecans and pour into pan. Cut in squares. Dip in chocolate.

Can also be put in tart pans

Unbeaten Fudge

Elaine Wilkes

4 cups sugar
1 cup butter
1 tall can condensed milk

Boil together until soft ball stage, stirring constantly (keep heat low until butter melts)

Take from stove and add

12 oz. chocolate chips
1 pint marshmallow cream
2 tsp. vanilla
Nuts

Stir well and pour into pan to cool.

Divinity

Elaine Wilkes

3 cups sugar
1 cup Karo syrup
1/2 cup boiling water
pinch salt

Stir over low heat until sugar is dissolved. Cook without stirring to 260 - crack stage.
Pour over 3 stiffly beaten egg whites. Beat until mixture holds shape and becomes slightly dull. Drop from spoon on wax paper. Work fast before it hardens.
Add 1 tsp. vanilla while beating

English Toffee

Elaine Wilkes

1 1/4 cups sugar
1 cup butter
1/4 cup water
1/2 cup nuts
1 Tbsp. Karo syrup

Put ingredients in a heavy pan and bring to a boil stirring for about 8 minutes (It will smoke - turn coffee color and pull away from sides of pan when done). Add 1 tsp. vanilla and pour onto greased sheet. While still warm spread chocolate chips on top and cover with chopped walnuts.

Easy Queso Dip

Emily Wilkes
1 can chili with NO beans
1 8 oz. package cream cheese
1/2 package velveeta cheese, cup up into small pieces
garlic salt, totaste

Combine all ingredients in crock pot or microwave safe owl. Heat and stir until well blended together. Serve with tortilla chips

Honey Mustard Chicken

Emily Wilkes

4 chicken breasts
1/2 cup flour
1 Tbsp. curry powder
1/2 to 1 pound bacon, diced and cooked
1/2 cup honey
4 Tbsp. mustard
1/2 tsp. salt

Combine flour and curry powder, roll chicken in flour and brown the chicken breast, place in pan. Mix honey, mustard and salt. Cover chicken and bake for 30 minutes. Turn chicken over and spoon sauce over the top of chicken again, then sprinkle the top of the chicken with bacon. Cover again and bake for another 30 minutes, uncover for the last 5 minutes

Oriental Chicken Pasta Salad

Emily Wilkes

Dressing:
1/4 cup soy sauce
2 Tbsp. red wine vinegar
2 Tbsp. brown sugar
1 tsp. grated ginger root
2 Tbsp. sesame seed oil
1/4 cup toasted sesame seeds
2 drops tabasco sauce
1/4 cup vegetable oil
2 cloves garlic
*Mix together and set aside

1 lb. angel hair pasta, cooked al dente
10 ounce petite peas, thawed
1/4 pound snow peas
red onion, to taste
3 red or yellow peppers, diced
2-4 chicken breasts, cooked in soy sauce

*Combine all ingredients and cover with dressing. Chill for at least two hours before serving