Fruity Tea

7 regular-size tea bags
1 cup boiling water
1 small can frozen orange juice
1 small can frozen lemonade
2 cups sugar

Brew tea in boiling water. Pour tea into gallon
container. Add sugar and juices. Finish filling with
water and ice cubes. Stir well.

Chicken Spaghetti

4 to 5 pounds chicken breast (I use bone-in,
skin-on)
1 (48-ounce) can V8 juice
1 large bell pepper, chopped
1 large onion, chopped
1 stick margarine
2 teaspoons salt
2 teaspoons paprika
1 Tablespoon worcestershire sauce
1 pint whipping cram
1/2 pound grated extra sharp cheese
1 (10-ounce) jar sliced mushrooms
1 pound angel hair spaghetti

Bring chicken to a good boil and reduce heat; cook until tender. Cut into bite-size pieces. Melt margarine and saute onions and peppers until tender. Cook spaghetti in chicken broth until tender; drain and rinse in cold water. Mix cooked chicken,
vegetables and cooked spaghetti; place into a turkey roaster. Add salt, paprika, worcestershire sauce and mix well. Add V8 juice; stir well, until thoroughly
mixed. Cover roaster tightly and cook at 300º for 45 minutes, stirring well at 15-minute intervals. Remove from oven and add grated cheese, mushrooms and
cream (not whipped). Place into proper-size dishes for heating well before serving.

Cole Slaw

6 cups cabbage, finely grated
2 cups carrots, finely grated
3/4 teaspoon salt
1/2 teaspoon black pepper
2 Tablespoons sugar or Splenda
1-1/2 cups mayonnaise

Thoroughly mix together all ingredients. Refrigerate before serving.
Wanda Slack

Peanut Butter Roll

2 cups sugar
1/2 cup water
1/2 cup white Karo syrup
2 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla
Powdered sugar
Peanut butter

Boil sugar, water and Karo syrup until it spins a thread. Beat egg whites until stiff. Slowly pour boiled sugar mixture into egg whites which have been stiffly beaten, using electric mixer. Add cream of tartar and vanilla. Add powdered sugar
(approximately 1/2 to 3/4 box) to this mixture.

Prepare wax paper dusted in powdered sugar and divide the candy "dough" to be rolled out and spread thin layer of warmed peanut butter over the flat layer of rolled dough. Carefully roll the candy into a roll. Set aside until ready to cut into pieces.

NOTE: If you are using a portable mixer, it helps to have two people to make this candy recipe. One person will beat the egg whites while the other person stirs the sugar mixture to check for "spin thread" stage, and then pours this mixture into the
beaten egg whites.

My sister, Wanda Slack, is the keeper of this recipe.

Halibut Royale

Halibut Royale

1 cup dry white wine
2 tsp. salt
1 lb. Alaska Halibut steaks
¼ cup fine dry bread crumbs
½ cup each sour cream & mayonnaise
¼ cup minced green onions
paprika

Combine wine and salt; pour over halibut. Marinate in refrigerator at least 1 hour. Drain halibut on paper towels; dip both sides in breadcrumbs. Place halibut in shallow buttered baking dish. Combine sour cream, mayonnaise and green onions; spread over halibut. Sprinkle with paprika. Bake at 400°F for 10 minutes per inch of thickness, measured at the thickest part, or until halibut flakes when tested with a fork.

I got this from a fellow RVer blog that I follow, The Firecloud Report.

Cake Balls

You bake a cake from a mix following the directions on the box in a 9 X 13 pan. After the cake has cooled break it up into a big bowl and take a 14.5 oz container of the ready made frosting and mix it with the cake. You need to take your hands and mush it all together so that it is a gooey mess with no dry cake. I make about 1" balls out of this and put them into the ice box or freezer for a while. Don't freeze them, you just want them cool so the candy will stick. Melt a 1 1/4 lb package of Almond Bark and dip the cake balls into it and put on wax paper to dry.

You could also use the vanilla almond bark. I usually need about another 1/4 package of the almond bark to cover all the balls. Everyone I give these to loves them.

Tennessee Caviar or Hillbilly Dipshit

2 – 16oz cans of black-eyed peas, drained (I use Glory brand which are seasoned)

3 – 11 oz cans of white shoe peg corn, drained

1 bell pepper, chopped

½ red onion, chopped

2 cups fresh tomatoes, chopped

1 jar of jalapenos (I pour the entire jar including the juice in mix)

5 green onions, chopped

1 bundle of fresh cilantro, chopped (without stems)

1 teaspoon cumin

½ teaspoon garlic powder

1 small can black olives, chopped

1 large bottle of Kraft Zesty Italian Dressing

Mix all ingredients together and let sit over night in refrigerator. Serve with tortilla scoops chips. Best if made at least the day before to let the flavors blend.

Marinated Carrots

2# carrots peeled & sliced
Cook in salted water until done
Drain & Cool
Chop 1 green pepper (optional), 1 onion and put over carrots
Heat-Do not boil
1 can tomato soup, 1 Tablespoon Dry Mustard, 1 Tablespoon Worchestershire Sauce, 1 cup sugar, 1/2 cup vinegar, 1/2 cup oil
Pour over carrots
Refrigerate
Better if you make it a day early
Patsy Burger shared this recipe with me