Hot Fudge Topping

By Arda Smith

2 squares unsweetened chocolate

1 2/3 cups light cream OR 1 can evaporated milk (Arda uses evap milk)

1 cup granulated sugar

1/4 cup flour

1/2 tsp salt

1 TBS butter (or more)

Melt chocolate and butter in double boiler.

add cream or milk - use egg beater to combine. (Will look curdled)

Combine sugar, flour, and salt.

Stir into chocolate mixture.

Cook, stirring frequently, until thick and glossy - about 30 minutes.

Arda's Potatoes

By Arda Smith

12 medium potatoes, peeled & boiled

When cooled, finely grate

Sauce:

1 cup butter

1 cup cheddar cheese soup

2 cans cream of chicken soup

Add enough milk to make a thick sauce.

Heat and pour over potatoes.

Add salt and pepper to taste.

Add 1 cup chopped green onions.

Bake at 350 until warmed through.

Lemon Cream Dessert

by Arda Smith

1 8-oz pkg cream cheese

1 cup sugar

1 tsp vanilla

Cream together and add:

1 - 1 1/2 small pkgs lemon jello

3 TBS lemon juice

1/2 cup boiling water to dissolve.

Add enough ice cubes to make 1 cup.

Add to cream cheese mixture when partially set.

Fold in 1 can evaporated milk, whipped.

Pour into a graham cracker crust.

Chocolate Marshmallow Pie

By Arda Smith

1 large Hershey bar

10 large marshmallows

1/4 cup milk

Melt the above ingredients in a double boiler.

Cool and fold in 1/2 pint whipping cream, whipped.

Pour into a graham cracker crust and freeze.

Gullivers Steakhouse Creamed Corn

The Kathrine recipe... NOT to be confused with nasty canned cream corn!

20 oz frozen corn... about 4 cups (do not substitute canned corn)

1 cup heavy cream

1 cup milk

2 TBS sugar

1 tsp salt

1/4 tsp pepper

2 TBS flour

2 TBS butter

In a saucepan, combine all ingredients except butter and flour.

Bring to a boil and simmer 5 minutes.

Blend melted butter with flour and add to corn mixture.

Mix well and continue stirring until thick.

Ritzy Parmesan Chicken

So yummm!

4 medium boneless, skinless chicken breasts

1/4 cup mayonnaise

1 TBS lemon juice

25 Ritz crackers, finely crushed

1/4 cup grated Parmesan cheese

2 tsp dried basil

Preheat oven to 400.

In a small bowl, mix together mayonnaise and lemon juice. Set aside.

Mix together cracker crumbs, Parmesan cheese, and basil.

Dip chicken breasts in mayonnaise mixture, then roll in cracker mixture.

Place chicken pieces on a baking sheet and bake 20 - 25 minutes or until done.
NOTE:  Be sure to preheat oven before baking.  
Check for doneness after 20 minutes (juices run clear, not pink).  
Do not overcook as chicken breasts can easily become dry.

Parmesan Knots

Ingredients

• 1 tube (12 ounces) refrigerated buttermilk biscuits
• 1/4 cup canola oil
• 3 tablespoons grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley flakes

Directions

• Cut each biscuit into thirds. Roll each piece into a 3-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
• In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat.
• Yield: 2-1/2 dozen.