Cookbook 12-12

“Mexican Chili”

1 lb. bulk pork sausage
1/2 c. chopped green pepper
1/4 c. chopped onion
1 (17 oz.) can corn, drained
1 (16 oz.) can tomatoes, undrained and diced
1 (15 1/2 oz.) can Mexico-style chili beans, undrained (uses Van Camps)
2 tsp. chili powder
1/4 tsp. cumin

Brown sausage, green pepper, and onion, and drain. Add remaining ingredients. Simmer, covered, 15-20 minutes or until heated through.

mailed in by a listener

“Spiced Nuts”

1 c. sugar
1/2 c. water
1/2 tsp. cinnamon
1/2 tsp. vanilla
1 quart pecan halves

Cook first four ingredients to a soft ball stage. Stir in one quart of pecan halves. Coat well. Cool on waxed paper.

Darrell Lampkins

-Had an old-fashioned recipe for pear honey and have lost it

“Pear Honey”

2 lbs. ripe pears (grind them up…you want 4 c. of pears)
1 (8 oz.) can crushed pineapple unsweetened
2 1/2 T. real lemon, grated, and juice of lemon
2 c. sugar

Run through food processor (with fine blade) the pears. Mix the pears, pineapple, lemon juice, and sugar in a pan. Bring to a boil over medium heat. Simmer, uncovered, and stir often, for 30 minutes or until clear and thick. You can add yellow food coloring and red maraschino cherries. Put in jars and process for 10 minutes in a water bath.

Kathleen Barnes, Centralia

“Pear Honey”

12 to 14 medium ripe pears, peeled and cored, pureed
8 c. sugar
1, 20 oz. can, crushed pineapple, undrained
3 T. lemon juice

Puree the pears in a food processor or blender and pour into a Dutch oven or large kettle. Add the remaining ingredients and bring to a boil. Reduce the heat and cook and stir uncovered for 50-60 minutes until it’s thickened and transparent. Remove from the heat and pour in hot jars. Process for 20 minutes in water bath and makes 12 half-pints.
(Bartlett pears worked the best for her)

Eva Daniels, Moberly

“Pear Butter”

Wash and slice pears with the peeling on. Add a small amount of water to start cooking. Cook until very soft. Press through a sieve. To each cup of pulp add a 1/2 c. of sugar. Can add 1/2 tsp. cinnamon to each 3 c. of pulp if desired. Cook until thick, stirring often to prevent scorching. Fill sterilized jars leaving 1/2″ head space at the top. Seal. Process in water bath for 10 minutes.

“Ohio State Buckeyes”

1 lb. butter
2 c. peanut butter
2 1/2 or 3 lb. powdered sugar
1/8 lb. paraffin
1 T. vanilla
6 oz. pkg. semi-sweet chocolate chips

Cream butter and peanut butter. Add sugar and vanilla. Mix thoroughly and make into balls the size of walnuts. Melt paraffin and chocolate chips in double boiler. Dip balls into paraffin and chocolate mixture with tooth picks.

submitted in the KWIX “Your Favorite Candies” cookbook by
Betty Brown, Clifton Hill