Forest Corners Quarterly

by Madeline Pynn
I pkg. (3 rolls) Mrs. Bridgeford dough (bread dough) Roll out into a 6 inch circle, place chopped small veggies, mashed
meat balls, pepperoni, mushrooms, onions, peppers and mozarella cheese. Top with pizza sauce, wet edges of dough, fold and seal. Bake in 350 degree oven until golden brown. Serve hot and provide warm sauce to top it with. Makes 15

By Madeline Pynn

• 2 Cups packed brown sugar
• 2 Table spoons of Butter
• 2 Cups Pecan Halves
• 3/4 Cup evaporated milk

In heavy mid-size pan mix the brown sugar and evaporated milk.  Cook and stir over medium heat to boiling.  Clip a candy thermometer to side of pan, cook and stir until it reaches 234 degrees (About 10 minutes).  Stir in butter and pecans, let mixture stand 10 minutes then beat candy vigorously.  Very quickly drop by spoonful onto foil.  If candy becomes too stiff, stir in a few drops of water. Cool and store tightly covered.  Makes about 20.  Kids can help make this for holiday gifts.

By Madeline Pynn

• 6 T. Shortening         
• 1 t. salt     
• 1 c. sugar     
• 2 c. flour     
• 1 egg     
• 1 c. milk     
• 1 1/2 t. baking soda     
• 1 t. vanilla     
• 5 T. cocoa

Cream shortening and sugar together, add egg.  Sift dry ingredients, add milk and vanilla, mix well.  Drop by t. on an ungreased cookie sheet and bake at 425 degrees for 8-10 minutes.

Filling:

• 1/2 c. milk (hom or 2%)     
• 4 T. butter     
• 3 T flour     
• dash of salt     
• 1/2 c. sugar     
• 1 t. vanilla     
• 1/2 c. shortening

Heat milk and flour together over low heat, cook until thick, let cool and then add sugar, shortening, butter, salt and vanilla.  Beat on high speed for 10 minutes until fluffy and creamy.  Put the filling between two “cookies” Makes 1 1/2 dozen.

by Madeline Pynn

In a two quart pan put:

• 3 T. margarine
• 1 C. fresh sliced mushrooms or 14 oz. can
• 4 T. flour
• 1 C. chicken stock or milk
• 1 C. thin cream
• 1 1/2 C. cooked chicken – cubed
• 1 can or jar of pimentoes cut in strips
• 1/2 t. salt & 1/2 t. pepper

Melt margarine and slow cook mushrooms.  Add flour and blend well. Add stock and cream, cook slowly until thicking, stirring constantly. Add chicken, pimentoes and seasonings. Serve on shells, toast or biscuits. (Make chicken soup out of the remaining chicken carcass.)