December 27, 2007

Recipes

Easy Butterscotch Cookies
Eura Lee Jones, Mt. Sterling

1 1/2 cup butter, softened
2 cups firmly packed brown sugar
2 eggs
3 cups all-purpose flour
2 teaspoons baking powder
Cream butter in a large bowl; gradually add sugar. Beat until light and fluffy. Add eggs and beat well. Add flour and baking powder. Mix well. Shape dough into 2 rolls in wax paper and chill over night. Remove wax paper and cut into 1/4-inch slices. Place 2 inches apart on ungreased cookie sheet. Bake at 375º for 8 minutes. Remove and cool. Yield: about 7 dozen.

Turkey Bone Soup
Geneva Combs, Beattyville

turkey bones
2 cups left-over stuffing
4 stalks celery, chopped
3 tablespoons parsley minced
2 onion, chopped
2 carrots, chopped
2 cups beef stock
1/2 cup rice
dash of salt
dash of white pepper
Place bones in a large soup kettle. Cover with water. Bring to a boil and add remaining ingredients, except rice. Salt and pepper. Reduce heat and let simmer for 1 hour. Remove bones. Separate meat and return meat to soup. Add rice and let simmer for 35 minutes. Season to taste.

Coconut Bon-Bon
Kathryn Johnson, Ohio

6 large marshmallows
1/4 cup white syrup
1 teaspoon coconut flavor
Melt these 3 items in a saucepan, not hot. Stir in coconut, 1 1/2 cup coconut or more; let cool. Dampen hands with water and roll in small balls. Met chocolate bark, dip balls and place on wax paper to cool. You can make more than one batch at a time.

White Sour Cream Fudge
Elaine Babb, Irvine

2 1/4 cups white sugar
1/2 cup dairy sour cream
1/4 cup milk
2 tablespoons butter
1 tablespoon light corn syrup
14 teaspoon salt
2 teaspoons vanilla
1 cup walnuts, coarsely chopped
1/3 cup red or green candied cherries
Combine the first 6 ingredients; stir over moderate heat until the sugar dissolves and the mixture reaches a boil. Boil over moderate heat to a “soft ball” stage. Let sit until it is lukewarm. Beat until the glossy look leaves. Stir in the cherries and walnuts. pour into a buttered plate. Let it firm before cutting.