Carey Family Recipes

2 cups sugar
2/3 cup half and half or milk
1 T white Karo syrup
1/4 tsp salt
1 tsp vanilla
red food coloring

Cook until slightly firm ball stage (230 on candy thermometer). Pour slowly over 6 quarts of popped popcorn, stirring as to coat all the kernels. Pour out on table to cool. This recipe doesn’t make good popcorn balls as the kernels don’t cluster when coated. Just serve as loose popcorn.

courtesy of Karen Tibbitts Carey

2 cups milk
1 cup sugar
2 T corn starch
1 T butter
dash salt
lemon to taste

Mix sugar and corn starch in a double boiler at medium heat. Bring milk to a boil in another pan and add sugar mixture slowly. When thickened, add remaining ingredients.

courtesy of Mozell Pitcher Boman

2 pounds stew meat
3 medium potatoes, chopped
1 pkg frozen vegetables, any type
1/4 cup dill pickle juice
3 medium carrots, diced
2 small onions, diced
1 can tomato soup
1/2 soup can water
salt
pepper
bay leaf

Combine all ingredients in casserole dish, cover with foil or lid, and bake at 275 degrees for 5 hours.

courtesy of Karen Tibbitts Carey

1 pound cod fillet, cut into 2″ squares
4 medium potatoes, peeled and quartered
4 medium carrots, cut into 2″ pieces
1 T lemon juice
1 T margarine
1/2 cup shredded mozzarella cheese
1-2 T parsley
pepper

Slightly grease a 9×13 pan. Put fish pieces into dish and sprinkle with lemon juice. Place carrots and potatoes between pieces of cod and place dabs of margarine and parsley over fish. Season with pepper. Sprinkle with cheese over all. Cover and bake at 375 degrees for 40 minutes.
Yield: 4 servings, approx. 330 cal/serving

courtesy of Darlene Walker

1 can tomato soup
1 tsp salt
1/3 cup honey
1 tsp paprika
1 T prepared mustard
1/4 cup lemon juice
2 T vinegar
1 T grated onion
2 tsp Worcestershire sauce

Combine all ingredients and then slowly add 3/4 cup salad oil, beating constantly. Makes 3 cups.

courtesy of Karen Tibbitts Carey

Blend well:
1 T sugar
1 tsp paprika
1 tsp dry mustard
1 tsp salt
1/8 tsp pepper

Put into a pint screw top jar and add:
1 cup salad oil
1/4 cup vinegar or lemon juice

Cover jar tightly and shake vigorously. Store in refrigerator and shake well before using.

courtesy of Karen Tibbitts Carey

2 small pkg orange Jell-O
2 cups hot water
1 cup orange juice
1 cup miniature marshmallows
1/2 pint whipping cream
1 cup crushed pineapple
1/2 cup finely shredded carrots

Dissolve Jell-O in hot water. Add juice. Let stand until quite firm in refrigerator. Whip the whipping cream, then whip Jell-O and add to whipped cream. Add pineapple, carrots, and marshmallows. Refrigerate.

courtesy of Rebecca Boman Walker

2 T vinegar
5 1/2 cups sliced, cooked potatoes
1 1/2 cup chopped celery
1 cup bacon bits
1 cup salad dressing
3/4 cup chopped green pepper
3 T minced onion
1 tsp salt
1 T mustard
2 T onion salt
1/4 cup diced pickles
3 T pickle juice

Pour vinegar over potatoes while still hot. Cool. Combine rest of ingredients. Chill for at least 1 hour. Makes 8-10 servings.

courtesy of Karen Tibbitts Carey

4 T butter or margarine
3 chicken bouillon cubes
1/3 cup flour
1/4 tsp poultry seasoning
2 1/2 cups milk
1 T lemon juice
2 cups cubed cooked chicken
1/2 cup chopped celery
1/2 cup coarsely chopped pecans
2 T chopped pimiento

In medium saucepan, melt butter or margarine, add bouillon cubes and crush with back of spoon. Stir in flour and poultry seasoning. Add milk and lemon juice. Cook and stir over medium heat until mixture thickens and boils. Stir in chicken, celery, all but 2 T of the pecans, and the pimiento. Return to boiling. Transfer to serving dish. Garnish with remaining pecans. Serve over waffles.

courtesy of Rebecca Boman Walker

1/3 cup boiling water
2/3 cup shortening
2 cups sifted flour
3/4 tsp salt

Pour water over shortening and beat until creamy. Cool. Sift flour and salt and add to shortening. Mix to soft dough with fork. Wrap in waxed paper, chill before rolling. Makes pastry for 8″ double-crust pie.