Presents

Recipes by Gloria Gloria is a southern girl from the great state of Georgia who contributes fine recipes from her collection . If you have any questions that you would like to ask Gloria or if you need help locating a recipe send an email to: gloria@keepsmiling.com

Spicy Walnuts or Pecans

2 1/2 Cups Walnut or Pecan Halves 1 Cup Sugar 1/2 Cup Water 1 Teaspoon Cinnamon 1/2 Teaspoon Salt 1 1/2 Teaspoons Vanilla

Heat nut halves in moderate oven (375 degrees) for five minutes stirring once.  Butter sides of heavy 2 qt. saucepan. In saucepancombine sugar, water, cinnamon and salt.  Heat and stir until sugar dissolves and mixture comes to boiling.  Cook without stirring to soft ball stage (236 degrees).  Remove from heat; Beat by hand one minute or until mixture just begins to get creamy.  Add vanilla and warm pecans.  Stir gently until nuts are well coated and mixture becomes creamy.  Turn out onto buttered cookie sheet or platter. Separate at once by using two forks. Makes 1 pound

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CRANBERRY CASSEROLE

2 Cups unpeeled, chopped Apples 2 Cups raw Cranberries 1 1/4 Cups Granulated Sugar 1 1/2 Cups Oatmeal (quick cooking and uncooked) 1/4 Cup Brown Sugar (packed) 1/3 Cup Plain Flour 1/3 Cup Pecans (chopped) 1/2 Cup Butter or Margarine (melted)

In 2-quart casserole combine apples, cranberries and granulated sugar. Mix remaining ingredients and put over top. Bake in 350 degree oven for 1 hour, or until bubbly and lightly browned. Serve hot.

 

ENGLISH PEA AND ASPARAGUS CASSEROLE

1 Can Asparagus Pieces (drain but save juice to mix small amount in sauce) 2 Boiled Eggs (chopped) 1 Cup Grated Cheddar Cheese 1 Can English Peas (drained) 1 Can Cream of Mushroom Soup 1/4 Stick Margarine

In sauce pan mix margarine, cheese and soup until cheese and margarine are melted. Layer as follows: English Peas Asparagus Boiled Eggs Pour cheese and soup mixture over the layers. Top with crushed Ritz Crackers and dot with butter. Bake at 375 degrees for 30 minutes.