Pickled Asparagus

By Grandma Randell by Jim Carr her Neighbor

Prep 30 min

Cook 30 min

Ingredients:

5 pint jars, washed and sterilized

10 pounds of fresh asparagus, or greenbeans washed, cleaned and cut in 4 4/4inch spears

2 cups white vinigar

2 1/2 cups water

2 tea mustard seed

1 TB pickling spice, in a gauze bag

2 TB canning or Pickling Salt

Per Jar:

Dash of Cayenne pepper

1/2 tsp dill weed or dill seed

1/2 tsp cloves

1/2 Jalapeno pepper, optional

1 Onion slice

Place asparagus spears in boiling water, and blanch for two min, drain and cool. Place Dill, garlic, cayenne pepper, onion, and jalapeno pepper into bottom of each jar. Pack asparagus spears (upright) in to each jar.

Combine vinegar, water, mustard seed, canning salt and bag of pickling spice in to saucepan. Boil for 15 min. Remove bag of spices and discard.

Pour brine over asparagus, and seal jars.

Place jars into canner of boiling water for 10 min. Cool.

Best Frosting!!

By Amanda Campbell

A lady at my work made cupcakes with the best frosting!! Here is the recipe.

1 ½ c heavy cream, whipped

Add ½ c sour cream - I whipped it again

¼ c confectioners sugar – then add the sugar in portions

½ teaspoon vanilla

Chic-Fillet Chicken

Recipe from Jamie Smith. Super fattening but ohhhh so good.

Chicken

1 cup milk

1 egg

1/4 cup pickle juice

1 cup flour

1/4 cup bisquick (optional)

1/4 cup powder sugar

Oil

Salt and Pepper

Cut chicken into nugget size pieces. Soak in a mixture of milk, egg, and pickle juice for 2-4 hours in the fridge. I usually mix in the morning and cook it at night. The longer it soaks the more tender is seems to be. Heat oil for frying. Mix together flour, bisquick (this will make it crunchier), powder sugar, salt and pepper. Remove chicken from milk mixture and roll it in flour mixture. Fry chicken until golden brown. Remove from oil and place on a paper towel. Serve with dipping sauces.

Hint. I tend to save the pickle juice from all my jarred pickles so that I have this on hand when I make it. Honey Mustard Sauce Mix together the following ingredients. 1/2 cup mayo2 Tbsp. mustard1/2 tsp garlic powder1 Tbsp. vinegar2 Tbsp. honeySalt and Pepper

Honey Mustard Sauce

Mix together the following ingredients.

1/2 cup mayo

2 Tbsp. mustard

1/2 tsp garlic powder

1 Tbsp. vinegar

2 Tbsp. honey

Salt and Pepper

Peanut Butter Fudge

By Teresa Stephens

One day I wanted peanut butter fudge because I love fudge and peanut butter. I wanted something easy and I found this recipe on Taste of Homes website. Now it is a requested item from all those who have tried it.

2 cups sugar

1/2 cup milk1

1/3 cups peanut butter

1 7 ounce jar of marshmallow crème

In a saucepan, bring sugar and milk to a boil for 3 minutes, stirring continuously. Add peanut butter and marshmallow crème and mix well, pour into a buttered 8 inch square pan. Chill until set, then cut into squares.

Hints: Since I double this recipe I use a big sauce pan because the boiling part gets big. I also but plastic wrap in the pan before I put the fudge in, so I can just flip the fudge out and cut it on a cutting board after it sets. If you butter the pan to much it can make your fudge soggy around the edges.

Grandma D's Apple Salad for Thanksgiving

By Amanda Campbell

I got this from my Grandma Davenport. She made it every Thanksgiving and I love it!!!!You either love it or hate it. I make it every year.

3 cans of drained fruit cocktail

2 or 3 apples chopped with skins

3-5 ribs of celery

4 bananas sliced

1-2 cups of mini marshmallows as per your liking

Sauce:

Homemade whipped cream with sugar

Miracle whip

Make as much sauce as you like and taste it till its right. More whipped cream than Miracle whip.

Mix it all together. I put the mini marshmallows and bananas at the very end before serving. Enjoy!