Most Recent Recipes Below
The last few recipes I have added show up below, but you can use the categories or the search bar to find all the recipes on this site.
TO COOK AND PEEL CHESTNUTS
December 22, 2010 
With a sharp, pointed paring knife, press a slit or X into the flat side of each chestnut. Place in a saucepan, cover with cold water, and bring to a boil. Reduce heat to simmer and cook, uncovered for 15 minutes. Remove from the heat. Chestnuts can also be cooked in the oven. Slit the nuts, place in one layer on a baking sheet in a 375F oven for 20 to 25 minutes. Shake every so often for even baking.
After cooking (either method) remove a few chestnuts at a time with a slotted spoon and peel away the outer shell and inner skin with the fingers. Now you can chop or sieve the nuts for use in the recipe.
One pound of chestnuts yields about 12 ounces or 2 1/2 cups of shelled, peeled nuts.
CARAMEL CORN
(225 F oven) from Elizabeth
Delicious..Makes a lot which disappears rapidly
5 quarts popped corn (about 20 cups)
2 cup shelled or salted peanuts (optional)
2 cup packed brown sugar
1/2 cup light or dark corn syrup (or Rogers)
1/2 pound margarine (i.e. 1 cup)
2 Tbsp. molasses
1 tsp. salt
1 tsp. vanilla
1/2 tsp. soda
Mix popcorn and nuts together in a large bowl. Set aside. Melt margarine in saucepan. Stir in brown sugar, corn syrup, molasses and salt. Bring to a boil, stirring constantly. Next, gently boil without stirring for 5 minutes. Remove saucepan from heat and stir in vanilla and soda. Slowly drizzle the syrup over the popcorn. Quickly mix to coat evenly. Turn the mixture into 2 large shallow baking pans. Bake at 225F for 1 hour. Stir every 15 minutes. Remove and let cool. Break into chunks. Store in a large plastic bag at room temperature.
SCRAMBLE
When Mom makes this, she uses about 1/2 cup Worcestershire sauce. Check it out.
In this recipe everything is approximate
2 pounds of salted nuts
12 ounce package Shreddies
10.5 ounce package Rice Squares
10.5 ounce package Cheerios
5.5 ounce package of pretzel thins
4.5 ounce can pretzel bits
2 cups salad oil
2 Tbsp. Worcestershire Sauce
1 Tbsp. garlic salt
1 Tbsp. seasoned salt
Put this in a large roaster (I use both the lid and the base separately), and mix well. Then into a 250F oven for about 2 hours. This should be stirred about every 20 minutes or so.
REVISED NUTS AND BOLTS
Turn the oven on to 250F
Put 3/4 c. margarine in a larger roasting pan and melt in the oven
Add the following ingredients and stir:
3 Tbsp. Worcestshire
1 1/2 tsp. garlic salt
1 1/2 tsp. celery salt
1 1/2 tsp. onion salt
1 1/2 tsp. paprika
Now add the following and stir gently to coat:
3 cups Cheerios
4 cups Krispex
4 cups thin pretzels
4 cups Original Bugles
Cook for one hour, stirring every 15 minutes.
NUTS AND BOLTS (microwave)
Ingredients:
1/3 cup margarine
1 tsp. paprika
1/2 tsp. garlic salt
1/2 tsp. celery salt
2 cups each of peanuts, pretzels, Cheerios, and Shreddies
1 1/2 T Worcestershire Sauce
Micro cook the margarine, paprika, garlic salt, celery salt, and Worcestershire Sauce in a bowl on high power for one minute. Stir the mixture. Drizzle this mixture over the peanuts, pretzels, Cheerios, and Shreddies until they are well coated. Spread this mixture in a long shallow pan. Micro cook on high power for about 3 minutes. Do not overcook as the pretzels brown quickly. [3 minutes is suggested in the recipe. I have found that 5 to 6 is a better approximation]