Fudge Lewellen Style

In a 6 QT Pan put: 1cube margarine Use the wrapper to grease a jelly roll pan
4 C sugar
1 12 oz can of evaporated milk
A wooden polenta stick for stirring

Next, set up in a super large stainless steel bowl:
1 pkg of heresy’s milk chocolate chips
10 reg heresy bars broken up in bits
1 cup chopped pecans
1 7oz jar of marshmallow cream

Next you make sure you have a marble slab and a large spatula used to “knead” the fudge until glossy and smooth.

Then after you are all set up, you begin to cook the stuff in the sauce pan on medium heat stirring constantly. When it comes to full boil, start timing for 5 minutes, exactly. Quickly pour the hot ingredients into the large bowl and begin stirring vigorously until completely mixed and begins to stiffen. Scrape the fudge onto the marble slab and 'knead' the fudge until cooled, glossy, creamy and beginning to set up. Pour into the jelly roll pan (or pan with 1 inch sides) pat smooth. cut into 3-4 inch squares and wrap in foil. Best if just let sit at room temp. and not refrigerated.

Microwave Fudge

In a 4-qt Pyrex bowl, melt 1½ cubes of butter. Add 3 cups of sugar and 2/3 cup evaporated milk. Stir well.

Microwave (full power):
3 minutes and stir;
2 minutes and stir;
2 minutes and stir;
2 minutes and stir;
1 minute and stir in 1 12-oz package of chocolate chips until melted.

Add 1 tsp vanilla, 1 7-oz jar of marshmallow cream, and 1 cup chopped nuts and/or dried fruit (my favorite is white chocolate with dried cranberries).

Stir very well.

YUMMY AND EASY ENCHILADA

In 8x10 pan, layer the following:

1 reg bag of baked tortilla chips
FILLING( 2 C diced, cooked chicken, 1 lg onion, cream of chicken soup, 1 small fat free sour cream, 2T Parsley, 1t salt, ½ t pepper)
Longhorn or cheddar cheese (2 C)

COVER LAYERS with sauce
Sauce: 1/3C green chilli peppers, 1 minced clove garlic, 1 1/2t chilli powder, 1 15oz can tomato sauce, ½ t oregano, ¼ t cumin, 2/3 C water

Bake @ 350 for 20-25 min

Honey Margarine

1 Small soft Margarine tub: Pour honey into the tub and mix Serve on the corn bread. Yummy

CORN BREAD

1 Jiffy Corn Bread Mix
1 Jiffy Yellow Cake Mix
Make each mix as directed, put together and make up in muffin tins or an 8x8 pan
(trick: sub the oil with water for lower fat content – could use a half pkg of cake mix)

CHUCKY CLAM CHOWDER

1 LARGE CAN OF CREAMY POTATO SOUP
1 CAN (TUNA SIZE) OF MINCED CLAMS (DRAINED)
(Optional) add 8 oz pack of imitation crab meat.
(Optional) A small can of corn or frozen
Be sure and get some oyster crackers

Hot Bacon Asparagus Salad

(could sub fresh green beans or broccoli stems)
6 servings

2 hard boiled egged, sliced (DO AHEAD)
4 C torn salad greens (DO AHEAD)
1 pd fresh asparagus, trim & cut 1 to ½ in pieces
7 strips of bacon, dice
1/3 Cup Vinegar
1 T sugar
½ t ground mustard
¼ t pepper
½ cup sliced almonds

Do the boiled eggs first. In a skillet, cook bacon until crisp; remove to paper towels. Reserving 2-3 T of bacon drippings, drain bacon grease. Saute asparagus until crisp-tender. Add vinegar, sugar, mustard, paper and bacon. Cook for 1 or 2 minutes. In a large bowl, combine salad greens and almonds. Add asparagus mixture and toss gently; top with eggs. SERVE IMMEDIATELY.