In a heavy pan, bring sugar, Karo syrup and butter to a boil. Take off of heat.
Add vanilla and peanut butter; stir until it melts.
Add Post Toasties; stir to coat completely.
Drop by spoonfuls onto wax paper and cool.
Combine sugar and syrup; bring to a rolling boil.
Remove from heat.
Add butter, peanut butter and Post Toasties.
Put into a 9 x 13-inch pan or drop by spoon.
Cool.
Cook and watch carefully sugar and butter for 3 minutes.
Pour hot syrup over nuts and Post Toasties and place in an ice cold ring mold.
Pack down somewhat in mold.
(For best results, place ring mold in freezer hours before using.
Grease mold with margarine.) Cool in refrigerator.
Release mold onto serving plate and serve with mounds of vanilla ice cream in center.
Bring sugar and syrup to a boil.
Remove from heat and add peanut butter.
Stir until melted.
Mix together Post Toasties, coconut, vanilla and salt.
Mix both mixtures together quickly and drop onto waxed paper while still very warm.
Allow to set.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
hicharron and cheese - see my post on making chicharrones to make
Sprinkle salt over cucumber, onion, and peppers. Let stand a couple of hours, drain off juice. Stir vinegar, sugar and celery sees until sugar has dissolved. Do not heat. Put all in covered container, refrigerate.
My mom has used both white and apple cider vinegar and both turn out great! Let me know what u think if u use this recipe!
Place the tuna in the freezer for 10 minutes; this helps it firm up, which makes it easier to slice.
Use a sharp chef's knife to cut the tuna into roughly 1/8-inch slices. As you work, gently press each slice onto the cutting surface with your fingers, to flatten it, then transfer to a large serving platter, arranging the slices in 1 layer.
Sprinkle the slices generously with the salt, then with the shallot, capers, red pepper flakes and basil.
Combine the olive oil and lemon juice in a sealable container, close the container and ...
old in coconut and then Post Toasties.
Drop by teaspoonfuls
Remove skin from chicken.
Mix flour with the G Washington Golden and garlic powder (set aside 1 tablespoon flour mixture).
Coat chicken with flour and brown in butter.
Place chicken in a baking pan.
Stir reserved flour into the butter in the skillet.
Slowly add water and stir over low heat until slightly thickened.
Add chutney and stir until blended.
Pour sauce over chicken.
Cover with foil and bake at 325 degrees for 45 minutes.
Remove cover and bake for 15 more minutes.
Serve with rice or egg noodles.
In a soup kettle, add cubed chicken, boullion, Washington's seasoning, corn and spices to the chicken broth.
Bring to a boil and simmer for approximately 10 minutes.
Add noodles and simmer for an additional 5 minutes
Serve.
ry doubling the recipe, if you do, please post how it went
s also NOT a city recipe. They didn't butcher as
Crush the Post Toasties in a low flat bowl.
Pour the evaporated milk in another.
Dip the pork chops in milk, then in the crushed Post Toasties.
Add salt and pepper.
Cook on a lightly greased cookie sheet for 35 to 45 minutes or until done.
Pour boiling water over Post Bran and set aside.
Cream butter and sugar.
Add eggs and buttermilk.
Add Kellogg's Bran, add dry ingredients.
Fold in soaked Post Bran.
Mix all ingredients.
Drop by teaspoon on greased cookie sheet.
Bake at 350\u00b0 for 10 minutes.
You can half this recipe.