Hints From Heloise Best Fudge Recipes
HINTS FROM HELOISE BEST FUDGE
This is the fudge recipe my mom and I make every single Christmas! We put it in a large jelly roll pan for cooling. It makes less (but thicker) bars in a smaller pan. But will all fit in a 9x13 cake pan or a large jelly roll. The serving size will depend on how you use them and the amount made depends on how big you cut the squares. There are similar recipes on this site that I have tried and in my opnion none taste as good or work as well as this one! The chocolate chips I can never find in a 6 oz package I just use 1.5 of the 12oz packages! Don't bother cutting this in half -- just send some to your work, your spouse's work or you kid's school -- it will be gone in no time! I sent some with DH to work a few days ago (an entire batch) and it was gone two hours, before 11am!
Provided by SarahBeth
Categories Candy
Time 20m
Yield 7 dozen, 30 serving(s)
Number Of Ingredients 7
Steps:
- Put sugar and milk in large, very heavy saucepan and bring slowly to a rolling boil.
- Let boil for at least seven minutes, but not more than 8 minutes, while stirring constantly.
- Remove from heat and add chocolate chips, marshmallows, and butter.
- Stir constantly only until chips and marshmallows are melted.
- Mix in nuts and vanilla.
- Spread in large, ungreased pan.
HELOSIE FAST SLAW
Taken from "Hints From Heloise" in the Star-Telegram newspaper. Sounds great and simply. She says she likes it tangy, so she adds extra apple-cider vinegar or a tsp. of lemon juice. If you want something with a bite, add a dash of hot sauce to the vinegar. This was her mother's recipe and brags you can make in 5 minutes, who doesn't love that?
Provided by True Texas
Categories < 15 Mins
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Put the dressing and seasonings in a large plastic zip bag.
- Add the cabbage.
- Close the bag and shake, shake, shake.
- Taste better if you refrigerate for several hours (turning the bag every 30 minutes or so to distribute the dressing).
Nutrition Facts : Calories 71.9, Fat 4.4, SaturatedFat 0.7, Sodium 347.6, Carbohydrate 8.1, Fiber 2.6, Sugar 5.3, Protein 1.9
SALMON PATTIES (HINTS FROM HELOISE)
My mom made these for me when I was a little girl. To this day, I still have to eat them with spinach and crackers. Delicious dipped in yellow mustard, too.
Provided by LoCo4678
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Half fill a deep fryer or skillet with oil. Preheat while you are mixing the salmonettes. Drain all but 1/4 cup liquid off the canned salmon and set it aside. Put the salmon in a mixing bowl and break it apart with a fork until you have no big flakes. Add the flour and egg. Blend with a spoon until all of the flour is mixed in, don't overmix.
- Add the baking powder to the liquid that was set aside and beat with a fork or whisk until frothy. Immediately pour this into the salmon mixture and stir until well blended. It is important not to let the baking powder and liquid mixture sit after mixing. Pour it immediately.
- Drop the mixture by spoonfuls (small bite sized balls are the best) into the hot oil. They will brown very quickly-about 5-7 minutes. Lift them out with a slotted spoon and drain on a paper towel.
Nutrition Facts : Calories 190.9, Fat 4.8, SaturatedFat 1, Cholesterol 104.4, Sodium 175, Carbohydrate 12.3, Fiber 0.4, Sugar 0.1, Protein 23
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