Our Grandmothers' Recipes

1 box light brown sugar 1 small can undiluted evaporated milk 2 TBS Karo 2 TBS water 1/2 stick butter (frozen)* 1 tsp vanilla 1 1/2 c pecan halves Boil together sugar, milk, water and Karo until soft ball is formed when tested in cold water.  Remove from heat.  Add butter.  Cool.  Add vanilla and beat until creamy.  Add pecans and drop by spoonfuls on was paper. *Note from Kathy: the recipe says to cool after the butter; however, if you use frozen butter you shouldn't need to wait.  Add the whole piece of frozen butter and keep stirring until melted. Note from Melanie: The picture of the praline I used was NOT made with frozen butter and I let it cool a little.  This seemed to make the candy a little thicker and not wanting to drop and spread as easily.  Since I didn't listen to the butter advice, I ended up pressing them between wax paper.  Also, they look a little shiny in the pic because they're not totally cool yet. ...

6.9 oz box Chicken Rice a Roni (prepared according to box) 10.5 oz can Cream of Celery soup 11 oz can Green Giant Mexicorn 8 oz jar Kraft Jalapeno Cheez Whiz Mix in 2.5 quart casserole dish and bake at 350 for 30 minutes. Notes: Kathy uses 2 cans of Mexicorn.  Jalapeno Cheez Whiz is next to impossible to find, if even available anymore.

2 oz unsweetened chocolate 1/2 c butter 2 eggs 1 c sugar 1/2 c flour dash of salt 1 tsp vanilla 1/2 c pecans 2 TBS molasses Preheat oven to 375 degrees and grease a 9x9 pan.  Mix all ingredients and bake for 20 minutes.  Remove while hot.

1 large pkg instant vanilla pudding small tub of Cool Whip 1 can Eagle Brand milk 1/2 pkg vanilla wafers 3 bananas, sliced Mix pudding according to directions.  Add Cool Whip and Eagle Brand Milk.  Layer with vanilla wafers, bananas and pudding mix.  Crush vanilla wafers and sprinkle on top.  Refrigerate. NOTE:  Lauren uses an entire of box of vanilla wafers, not 1/2 box.  1/3-1/2 gets crushed and sprinkled on top.