Toffee Bars
1 cup packed brown sugar
1 cup margarine or butter, softened
1 egg yolk
1 teaspoon vanilla
2 cups flour
1/4 teaspoon salt
1 bar (4 oz) milk chocolate
1/2 cup chopped nuts
Heat oven to 350 degrees. Mix brown sugar. margarine, egg yolk and vanilla. Stir in flour and salt. Press in greased 13x9x2 pan. Bake until very light brown, 25 to 30 minutes (crust will be soft). Remove from oven and immediately place separated pieces of chocolate on crust. Let stand until soft, spread evenly. Sprinkle with nuts. Cut into bars while warm.
Yield: 32.
Creamy & Delicious Cheese Pit
5 slices of buttered bread -cubed
3/4 pound of grated Cracker Barrel cheddar cheese
Alternate layers of bread and cheese in a buttered 3 qt. round baking dish
4 eggs slightly beaten
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon Lawry’s salt
Mix last ingredients together
Pour over bread and cheese
Let stand overnight in refrigerator.
Bake 45 min at 350º.
Serves 6 people
Chicken, Sausage and Wild Rice Casserole1 pound pork sausage
1 pound mushrooms, sliced
1 large onion, chopped
4 whole chicken breasts (or a 2 1/2 - 3 lb chicken), cooked, boned and cut in bite-size pieces
1 6 oz box wild rice (not instant)
1/4 cup flour
1/2 cup heavy cream
2 1/2 cups chicken broth
1 tablespoon salt
1/8 teaspoon pepper
Pinch each of oregano, thyme and marjoram
Saute sausage in large skillet or Dutch oven; drain and set aside. In same pan with sausage drippings, saute mushrooms and onions; add sausage and chicken and set aside. Cook wild rice according to package directions. (Sherry may be substituted for part of the water in the rice.)
Mix flour with heavy cream in a medium saucepan until smooth; add chicken broth and cook until thickened. Add seasonings and combine with rice, sausage, chicken and vegetables. Put in a greased casserole dish and bake at 350° for 25-30 minutes. (Can also be made ahead and frozen.)
Serves 10-12
Serves 10-12
