More Food Recipes

Carmel Crunch

1/4 cup or 4 tablespoons of margarine

2 tablespoons of corn syrup

1 cup of brown sugar

4 sups of corn chex

Heat margarine and syrup in small skillet over low heat until well blended.

Add sugar. Stir until smooth. Continue heating until mixture is all foam and twice the volume. From this point, Heat 2 minutes more.

While over heat, Add chex all at once. Stir until each chex is coated.

Pour onto buttered wax paper. Spread. When cool break into bite size pieces.

Recipe cut in half:

2 tablespoons of margarine

1 tablespoons of corn syrup

1/2 cup of brown sugar

2 cups of corn chex

Scones

450 degrees for 10 to 12 minutes

Makes about a dozen small or 8 medium scones

1/4 cup of sugar

2 1/2 cups of flour

1 Tablespoon + 1 teaspoon of baking powder

3/4 cup of milk

3/4 teaspoon of salt

1/3 cup of shortening

Butter & raspberry jam

Sift together into mixing bowl all dry ingredients. Cut in shortening. Add milk and stir with fork until mixture leaves sides of bowl. Turn out onto lightly floured board and knead about 5 to 10 times. Divide dough in half shaping 2 balls. Pat balls out to a 6 inch diameter circle so that it looks like a mound. Center of mound into 4 wedges. Bake on cookie sheet, until golden; split and spread with butter and jam.

Quick raspberry jam

Makes 1 1/2 cup of jam. Seal and store in refrigerator. No longer than 2 months.

1 pkg. (10 oz.) frozen raspberries, partially thawed

1 tablespoon + 2 teaspoons of lemon juice

1 cup of sugar

1 tablespoon powdered fruit pectin

Prepare jelly glasses. In covered saucepan, cook fruit and lemon juice over high heat for 2 minutes. Stir in pectin; heat to rolling boil, stirring constantly. Boil and stir 1 minutes. Remove from heat and skim off foam if any. Fill glasses and seal and store. Makes about three/ fourths of glass.

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