CORN FRITTERS

Measure and sift 1 3/4 cups of sifted flour, 2 teaspoons of baking powder, and 3/4 teaspoons of salt.

Combine, 3/4 cups of milk, 1 cup of whole kernel corn, 1 beaten egg, and 1 tablespoon of oil.

Add to dry ingredients and blend well. Drop by spoonful in oil. Fry 4 to 5 minutes until golden brown. May be served with syrup. Makes about 15 fritters.

BROWNIES

Melt together over hot water - 2 squares of unsweetened chocolate (20 oz.), 1/3 cup shortening.

Beat in 1 cup sugar, 2 eggs. Sift together and stir in 3/4 cup sifted flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt. Mix in 1/2 cup broken nuts.

Spread in well greased 8 inch square pan (8x8x2). Bake until top has dull crust. A slight imprint will be left when top is touched lightly with finger. Cool slightly then cut into squares.

Use a double boiler to melt the chocolates and mix the brownies on top of double boiler.

FLAKE CHEWS

1/2 cup of molasses, 1/2 cup of corn syrup, 2 teaspoons of vinegar, 1/4 teaspoon of salt.

Boil until it forms a hard ball in cold water. Add 2 tablespoons of butter. Pour over 3 1/2 cups of corn flakes and roll into balls. Add coconut and nuts.

CHEESE STRAWS

2 2/3 cups of flour, l/2 teaspoons of salt, 1/2 teaspoon baking powder, 3/4 cup of water, 1/2 lb. of cheese (put through food chopper), 1 teaspoon paprika, 2/3 cup of shortening.

Mix and roll as for pastry. Cut in strips five inches long and 1/4 inch wide. Bake for 5 minutes in hot oven. Yields 90 cheese straws.

WASHBOARD COOKIES

Mix 1 cup of shortening (or 1-2 cup of margarine), 2 cups of brown sugar, 2 eggs, 1/4 cup of water and 1 teaspoon of vanilla. Sift together and add 4 cups of sifted flour, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda and 1/2 teaspoon of salt. Add 1 cup of shredded moist coconut.

Chill dough 2 hours. Roll into balls the size of walnuts. Place 2 inches apart on a baking sheet. Flatten and press into ridges (washboard) with floured fork. Bake at 400 degrees for 8 to 10 minutes.

TRAIL MIX

1 cup of peanuts, 1 cup of raisins, 1 cup of chocolate chips, 1 cup of fried or dried bananas, 1 cup of corn, rice, or wheat chex.

This recipe is one of many variations which make excellent rail mix. Some folks prefer pretzels over chex, some prefer almonds over peanuts. What matters is that these are all healthy ingredients and offer different nutritional needs when you're on the trail. One suggestion is that you shouldn't use chocolate during the summer time because it will melt all over the bag.

QUICK DIP

1 cup of mayonnaise, 1 cup of catsup, 1 table spoon of Tabasco or juice from hot peppers, 1/2 cup of relish (sweet, pickle, or India), 1/4 cup of sour cream, 1/4 cup of onion flakes or 1/2 bag of onion soup mix.

Blend ingredients and keep chilled until served. To be served with potato chips, taco chips, Fritos, pretzels, celery, carrots sticks, peppers, pickles or anything else you might imagine. This can also be used as a salad dressing although you should use smaller amounts. This can also be used as a sauce on hamburgers, sandwiches, or fish.

ONION DIP

1 cup of sour cream, 1/2 bag of onion soup mix.

Blend ingredients together and serve with potato chips, pretzels, taco ships, carrot sticks, celery or any other snack.

CLAM AND CHIVE DIP

1 cup of sour cream, 1/4 cup of chopped chives, 1 can of Doxee clams (drained).

Blend ingredients and serve with potato chips, pretzels, taco chips, celery, carrot sticks, or any other snack food. Onions can be substituted for the chives if you prefer a stronger taste.

MUSTARD AND HONEY DIP

1 cup of mustard (yellow salad style), 1/2 cup of mayonnaise, 1/2 cup of honey.

Blend ingredients and serve with potato chips, pretzels, taco chips, celery, carrot sticks, or any other snack food. This can also be used on hamburgers, hot dogs, sandwiches, or as a salad dressing.

BACON AND HORSERADISH DIP

1 cup of sour cream, 1/4 cup of bacon bits, 1/4 cup of horseradish (white not red).

Blend ingredients and serve with potato chips, taco chips, pretzels, carrot sticks, celery, or any other snack food.

HORSERADISH DIP OR TOPPING

1 cup of mayonnaise, 1/2 cup of sour cream, 1/2 cup of horseradish.

Blend ingredients and serve with potato chips, pretzels, taco chips, celery, carrot sticks, or any other snack food. This is also excellent when served on sandwiches as a spread or on hamburgers.

TANGY AND SPICY BUTTER TOPPING

1/2 stick of butter or margarine, 2 tablespoons of Worchestershire sauce, 2 tablespoons of lemon juice, 1 teaspoon of Tabasco sauce or, 1 teaspoon of black, red, or white pepper.

Melt butter or margarine and blend in the rest of the ingredients. This is an excellent sauce for fish of all kinds. It can be poured on fish or it you prefer shellfish, clams, crab, oysters, mussels, lobster, or even escargot can be dipped into this mixture. This recipe will harden once it reaches room temperature again and it can be set aside in the refrigerator to be used later. Just a few minutes in the microwave will make it usable again. This sauce is a must at all clambakes.

RED HOT DIP

1/4 cup of hopped onions, 1/4 cup of chopped hot cherry or other hot peppers, 1/4 cup of chopped tomatoes, 1 tablespoon of Tabasco sauce, 1 tablespoon of cayenne, 1 tablespoon of chili powder, 2 tablespoons of juice from jar of hot peppers, 1 cup of sour cream, 1/2 cup of mayonnaise.

Blend ingredients in large bowl making sure all ingredients are integrated evenly. This 10 alarm dip is great with potato chips, taco chips, pretzels, celery, carrot sticks, or any other snack food. It is equally good when served on sandwiches or on hamburgers. It is good served on hot or sweet Italian sausage. It can even be used as a salad dressing. But make no doubt about it, it is HOT!

Copyright © 1996 AJS