4/5/15 Recipe of the Week: Quick Fudge
1 lb. Chocolate Melted
1 Can Eagle Brand Milk
Melt chocolate. Add milk. Then pour into buttered 9×13 pan. Also good with peanut butter chocolate.
4/12/15 Recipe of the Week: White Chocolate Pretzels
10 oz. Pretzels
12 oz. White Chocolate
Melt the chocolate in a metal bowl of steaming water. Line a cookie sheet with waxed paper. Using tongs, dip the pretzels (one by one) into the chocolate. Shake off the excess chocolate and place on the waxed paper. Chill for 10 minutes to set the coating. Store at room temperature in an airtight container. Makes 3-4 dozen.
4/19/15 Recipe of the Week: Vinegar Salad Dressing
4 oz. Apple Cider Vinegar
5 Cloves Garlic
4 oz. Soy Sauce
1 Tbs. Dijon Mustard-Stone Ground
8 oz. Olive Oil
Dash Maple Syrup
Mix ingredients together. Do not refrigerate. Tip: You can lessen the vinegar. It is a little strong at first but it is really good.
4/26/15 Recipe of the Week: Cheese Soup
1 qt. Water
1 20 oz. pkg. California Blend Vegetables
2 tsp. Chicken Bouillon
2 cups Diced Potatoes
1 lb. Velveeta Cheese
1 cup Diced Celery
1 cup Chopped Onion
Combine water, bouillon, potatoes, onion and celery. Cook until partially done. Add mixed vegetables. Cook another 10 minutes to desired tenderness. Cut velveeta into cubes. Stir into soup until melted.