Peanut Brittle
1 1/2 cups sugar, 1/2 cup corn syrup, 1/2 tsp salt,1/2 cup water, 2 cups planters peanuts, 1/2 tsp baking soda.
Boil the sugar,syrup,water,salt,peanuts until foamy for about 15 minutes or until you can spoon a small bit into a cup of cold ice water and it makes a hard thread. Your mixture will have bubbles and will be thicker and a soft color. There will be a really good peanut smell, kinda like when you go to the fair! Now remove from heat and add baking soda until it is a light tan or soft caramel color but be careful for it can burn really bad. This is something you have to stir around the middle to keep an eye on it so it will not burn. It want take long to turn color once you add the baking soda.Pour onto a cookie sheet and with a buttered spatula spread out really thin. When it is a cooler you can stretch it a little and spread if you like thin brittle. If you like thick brittle just pour it onto the cookie sheet and let it cool. Then break into small pieces. A little hint: I only cook it when there is no rain in the forecast. If it is cold outside it works really well. If it is in the warmer weather I turn the air conditioner on and that helps. The humidity plays a part in cooking too!

Chicken Casserole   
3 cups cornflakes
1 can cream of chicken soup
boiled chicken "diced" or cut fine

Mix well and bake at 350 until bubbly.

Eggplant Casserole
1 cup boiled eggplant, drained of all water
(eggplant should be peeled,cubed)
1 can cream of mushroom soup
1/2 pound ground hamburger meat fried
shredded hoop cheese

Mix eggplant, soup, fried meat. Place into casserole dish and top with shredded cheese. Bake at 350 until hot, bubbly and cheese is melted.

Baked Chicken and Vegetables

3 carrots washed,peeled and coined, partially boiled
4 red potatoes washed,peeled, halved
7 pieces of chicken pieces
1 cup water
Salt,pepper,garlic to your taste

In a roasting pan or glass dish, place cutup chicken pieces. Cut slivers of butter and place under skin or ontop of chicken if no skin. Add carrots, potatoes and water. Salt and pepper to your taste. Cook in a 365 degree oven for one hour. Before placing in the oven I usually shake garlic powder and a little salt on the chicken and it makes a crust. It is very good.

Chuck Roast and Gravy

1-4 1/2 lb. boneless chuck roast
1 pkg. Lipton Beefy Onion soup mix
1 can mushroom soup
salt and pepper to taste

Season roast with salt and pepper and brown in a little oil in skillet. Take out and boil in boiling water for 1 1/2 hours till tender. Drain and put over in a heavy duty foil pan or roasting pan. Where you cooked the roast in the skillet turn on low and sprinkle the soup mix and stir in the mushroom soup, stir in 2 cups water. Stir until gravy is thick and pour over roast. Cook in oven on 375 degrees for one hour. Take out of oven and serve over your choice of noodles or rice. Carrots and potatoes may be added if preferred.

Skin carrots and coin. Peel potatoes after washing and chop into pieces. Boil till tender and put in with the roast and gravy.

Candied potatoes

6 or 8 small sweet potatoes
2. C. sugar
1 C. white Karo
2 C. water 1/2 butter
Peel potatoes,chop in 2" pieces. Melt oleo in 9" iron skillet. Put potatoes in,mix all the rest of ingredients and pour over potatoes. Boil until syrup candies and potatoes are done. Cook real slow for 1 to 1 1/2 hours. Serves 6.

Chicken on the Stick (Grilled) You can use as many kabob sticks as to how many people you are serving.
Take boneless,skinless, chicken thighs and cut with shears into pieces. Slice green and red bell pepper, Vidalia onions into thick enough pieces to go onto kabob. Take cleaned shrimp, chicken pieces, bell peppers and onions and place onto kabob sticks. In a large marinating pan, pour in a bottle of Dales seasoning. Place kabobs over into this and soak about 30 minutes. Make sure is grill is hot and ready! Place kabobs on racks and cook until meat is done and veggies are tender. If you like different veggies you can put those. These kabobs are real good and bbq sauce can be added if you like.

Broccoli Salad
Take 1 head of broccoli and wash clean in cold water. Cut down sides of broccoli and cut stems off. Take the broccoli heads and pull into tiny pieces. Place into a glass bowl after draining off all the water. Add strips of carrot, purple onion, and shredded sharp cheese. In a small mixing bowl stir 1 cup mayo and 1/2 cup a sugar with 1 tablespoon vinegar. Pour this over the salad. Add tomatoes if desired.

String Beans
I use beans we canned this summer. Empty 1 quart of beans into 1 cup boiling water. Add 2 pieces of fried bacon and 1 ham hock and cook until tender.

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