Goat Milk Fudge

15 oz of Hersheys Bar (use multiples and parts of different size bars to make up approximately 15 oz.)

4 cups of miniature marshmallows (can also use 7-oz of marshmallow crème)

1 package of chocolate chips (12 oz)

1 cup chopped nuts (optional)

Place these above ingredients in a very large mixing bowl.

4 ½ cups sugar

1 ½ cups goat milk

½ cube (1/4 cup) butter or margarine

1 tsp. vanilla

Place sugar, goat milk and butter in a sauce pan and heat on the stove. Bring to a boil stirring constantly as it scorches easily. If you have a large heatproof silicone spatula this is a great tool for this job. It makes a “dandy candy paddle.” Boil at a hard boil for 5 minutes and continue stirring. Add vanilla. Pour over the chocolate and marshmallows in the bowl. You can pre-melt the chocolate and marshmallows in the microwave for a minute or two. Continue to stir the entire mixture until everything is melted and blended. Then pour into a large buttered baking pan (bun pan, 11 ½ X 16 inches). Cool. Cut into serving pieces and enjoy.

Deviled Eggs

6 hard-cooked eggs, halved lengthwise
2 tsp. prepared mustard
1 ½ tsp. Worcestershire sauce
2 tsp. lemon juice
¼ tsp. salt
1/8 tsp. pepper
¼ cup mayonnaise (I use Miracle Whip Salad Dressing)

If you want the eggs to be tender, do not hard boil them. “Coddle” them instead by placing them in a sauce pan and covering them with cold water. Heat until the water boils. Then remove from heat. Cover the pan. Let stand off heat 25-30 minutes. Cool eggs under cold water. Crack the shells slightly and let them set in the cold water for about ten minutes. This stops them from overcooking and getting dark yolks and also makes them easier to peel. After peeling, cut them in half lengthwise and scoop out the yolks. Set the whites aside.

Mash the yolks and mix with the rest of the ingredients. A potato masher works well. Then spoon the mixture back into the egg white halves. Garnish with parsley and/or sprinkle with paprika for more color and better presentation.

Optional ingredients: flaked tuna, sour cream in place of mayonnaise, chopped shrimp, crisp cooked bacon bits, deviled ham, shredded cheese, flaked salmon.

12 servings

Frozen Peach Cocktail

Frozen Peach Cocktail
6 cups sliced fresh peaches
2 cups sugar
1 lb. seedless green grapes
2 cups crushed pineapple
Juice of 2 lemons
5 tbsp. frozen orange juice concentrate
Sprite, to taste

Mix peaches and sugar together. Let stand until sugar dissolves and juice flows. Mix in grapes, pineapple, lemon juice, and orange juice concentrate. Freeze in small containers or quart freezer bags. To serve, thaw until you can break it up into chunks. Place in individual bowls and pour Sprite over the fruit.

Frappe

Frappe
2 quarts vanilla ice cream
1 quart lime sherbet
1 quart pineapple sherbet
1 (46 oz.) can pineapple juice
2 quarts 7-Up

Mix sherbets and pineapple juice; add 7-Up. Add ice cream last. Stir and serve.

Lime Freeze

Lime Freeze
6 oz. limeade
½ cup sugar
28 ice cubes
In blender, crush ice. Add limeade and sugar. Blend; freeze. Makes about 5 cups.
(Grandchildren Landon Crandall and Elizabeth Drake used this recipe in the 4-H State Meal Preparation Contest.)

Turkey or Tuna Casserole

Turkey or Tuna Casserole

1 cup chopped cooked turkey or 1 can tuna fish (drained)
1 can cream of mushroom or cream of chicken soup
½ cup milk
1 cup celery, chopped
¼ cup onion, chopped
1 large can chow mein noodles
½ cup cashews,chopped

Mix all ingredients together. Bake 30 minutes in a 325 degree F. oven.

Sugar Cookies

Sugar Cookies – from Tamara

1 cup butter
1 ½ cup sugar
2 eggs, beaten
3 cups flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 tsp. vanilla
½ tsp. almond extract


Cut butter into the sugar. Add eggs and beat well. Mix dry ingredients together thoroughly. Add dry ingredients and flavorings. Chill dough. Roll out thin and cut into shapes with cookie cutters. Bake on un-greased baking sheet at 375 degrees F. for about 8 minutes. Makes 75 3-inch cookies.