Sand Tart Cookies: Submitted by Elizabeth McGee<\/p>\n\n\n\n
INGREDIENTS<\/strong><\/p>\n\n\n\n 2 sticks butter DIRECTIONS<\/strong><\/p>\n\n\n\n In a large bowl, cream butter; add vanilla; stir in sifted flour. Add sugar and pecans. After mixing all ingredients together, form into long rolls. Wrap in plastic and refrigerate for 30 minutes. Slice into cookies and place on cookie sheet. Bake for about 10 to 15 minutes at 300\u00b0. Roll into powdered sugar and let cool, or sprinkle powdered sugar on top of cookies.<\/p>\n\n\n\n Horse Show Hot Browns: Submitted by Bobby Rawls<\/p>\n\n\n\n INGREDIENTS<\/strong><\/p>\n\n\n\n 6 English Muffins, slightly toasted leftover chicken or turkey 1 t. salt Cheese Sauce: 1\u20442 c. butter 4 c. milk DIRECTIONS<\/strong><\/p>\n\n\n\n To assemble the first portion, put 1 slice of tomato on each muffin, then the turkey slices, criss-cross 2 bacon slices over each. To make the cheese sauce: Melt the butter over medium heat, stir in flour and salt. Slowly add the milk, stir well and when almost thickened, blend in the cheese. To finish: Pour the cheese sauce over the sandwiches, put under the broiler until lightly browned.<\/p>\n\n\n\n Marinated Carrots: Submitted by Ruby Morrison<\/p>\n\n\n\n INGREDIENTS<\/strong><\/p>\n\n\n\n 5 c. carrots DIRECTIONS<\/strong><\/p>\n\n\n\n In a saucepan, cook carrots in water. Drain, and cool. Cut onion and pepper in round slices and mix with carrots. In a small bowl, mix tomato soup, oil, sugar, vinegar, mustard, Worcestershire, Sand Tart Cookies: Submitted by Elizabeth McGee INGREDIENTS 2 sticks butter1 t. vanilla2 1\u20442 c. flour, sifted1 T. sugar1 c. chopped pecans 5 T. powdered sugar DIRECTIONS In a large bowl, cream butter; add vanilla; stir in sifted flour. Add sugar and pecans. After mixing all ingredients together, form into long rolls. Wrap in plastic […]<\/p>\n","protected":false},"author":12,"featured_media":68,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[5],"tags":[],"class_list":["post-15055","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-stories"],"yoast_head":"\n
1 t. vanilla
2 1\u20442 c. flour, sifted
1 T. sugar
1 c. chopped pecans 5 T. powdered sugar<\/p>\n\n\n\n
6 slices ripe tomatoes
12 slices bacon, cooked near crisp 1\u20442 c. butter<\/p>\n\n\n\n
3 c. grated sharp cheese 1\u20442 c. AP flour
4 c. milk<\/p>\n\n\n\n
1\u20442 c. AP flour
1 t. salt<\/p>\n\n\n\n
3 c. grated sharp cheese<\/p>\n\n\n\n
1 med. sweet onion
1 sm. green pepper
1 can tomato soup
1\/2 c. salad oil
1 c. sugar
3\/4 c. vinegar
1 t. prepared mustard
1 t. Worcestershire sauce 1 t. salt
1 t. pepper<\/p>\n\n\n\n
salt and pepper. Pour over carrots, onion, and pepper. Pour over carrots and marinate for 12 hours or more. Drain to serve. Can keep for 2 weeks if refrigerated. Serves 8-10.<\/p>\n","protected":false},"excerpt":{"rendered":"