Swedish Almond Cake

Mix Together: 1 1/4 cups sugar
1 egg
1 1/2 tsp almond extract
2/3 cup milk

Add:
1 1/4 cup flour
1/2 tsp baking powder

Add:
1 stick melted butter

Pour into greased and floured pan

Bake at 350* for 40-50 minutes
Let cool 20 minutes before flipping out of pan

Winter Chicken Soup

Ingredients:
2 tbsp flour
chili powder
cumin
garlic salt
olive oil
small onion sliced
boneless chicken thighs
small can green chilis
large can diced tomatoes
1 beer (pumpkin!)
butternut squash, cubed
can white beans
1 bay leaf
cumin, cloves, salt & pepper to taste

Directions:
Mix flour, chili powder, cumin and garlic salt in large ziploc bag
Coat whole chicken thighs with flour mixture
Heat oil over medium heat in heavy bottomed pot
Saute onions till transparent; move to one side
Add chicken pieces; brown
Add green chilis, tomatoes and beer; bring to boil
Add spices to taste
Add squash and beans; return to boil
Let simmer for 30 minutes
Remove chicken pieces and cut into smaller chunks; should begin to shred on its own
Continue to simmer for 30 minutes

Never Fail Fudge

5 C sugar
2 small (5 oz) cans evaporated milk
1/4 lb butter or margarine
1 jar (16 oz) marshmallow fluff
1 tsp salt

1 1/2 tesp vanilla
1 C walnuts

2 large (12 oz) packages semi-sweet choccolate morsels


1. Combine first five ingredients in large sauce pan. Stir over low heat until blended

2. Bring to boil over moderate heat, being careful not to mistake escaaping air bubbles for boiling. THEN BOIL SLOWLY, STIRRING CONSTANTLY FOR FIVE MINUTES. (use soft ball test)

3. Remove from heat. Stir in chocolate and vanilla (and nuts if used) until chocolate is melted. Pour into 2 buttered 9x9 inch pans and cool. Yeild approximately 5 pounds.

Recipe can be cut in half!