Caramel Layered Chocolate Squares

Approx 50 light caramels
2/3 cup evaporated milk
1 pkg German chocolate cake mix
2 eggs
1/2 cup butter
1 cup nuts
1 cups semi-sweet chocolate chips
In saucepan combine caramels and 1/3 cup evaporated milk. Cook over low hear, stirring constantly, until caramels are melted. Grease and flour a 13x9 cake pan. Combine cake mix, butter, remaining 1/3 cup evaporated milk, nuts and eggs. Mix by hand until dough holds together. Press half of the dough into prepared pan. Bake at 350* F for 6 min. Sprinkle chocolate chips over baked crust and spared the caramel mixture over the chips. Crumble the unused dough over the caramel. Return to the oven and bake for 15-18 min. Refrigerate 30 min to set caramel.

Ice cream Custard (for Homemade Ice Cream)

2 1/4 cup sugar
1/2 tsp salt
6 Tbsp flour
1 quart cream
6 eggs
3 tsp vanilla
5 cups milk
Heat milk. Mix in sugar flour and salt. Cook over low heat for 10 min, stirring constantly. Pull out small amount of mixture to add to beaten eggs. Add egg mixture and cook for 1 min longer. Chill in refrigerator overnight. When put in ice cream freezer add the cream and vanilla.

Bananna Bread

1 square butter
1 cup sugar
2 mashed bananas
2 cups flour
1 tsp baking soda
1/2 tsp salt
2 eggs
1/2 bag chocolate chips

Cream together butter and sugar and eggs. Mix in all other ingredients. Grease and flour a loaf pan. Bake at 350* F for 1 hr 15 min.

Frozen Cream Corn

Blanch corn on the cob
16 cups corn cut off the cob
3 cups cream
1 cup sugar
1 1/2 Tbsp salt
Cook for 20 min form the time you turn on the heat, stirring constantly. Bag in freezer-safe zip lock bags and freeze.

Salsa

1/2 bushel tomatoes (no skins)
5 med onions
5 green peppers
6 small red chili peppers
2 jalapenos
2 Anaheim peppers
4 garlic buttons
4 Tbsp salt
4 Tbsp sugar
1 cup vinegar
2tsp cumin
1 1/2 Tbsp oregano
Puree ingredients. Simmer for 5 hours. Can in pint jars, processing for 25 min at 10 lbs pressure. Makes 18-20 pints.

Coconut Candy

1 lb coconut
Bag of almonds
1 can sweetened condensed milk
1 1/2 lb powdered sugar
1 1/2 cups butter
Melt butter and mix all ingredients together except almonds. Spoon onto waxed paper, and press an almond in the center of mound. Refrigerate overnight.

In a double boiler melt 1/2 stick parafin wax and 1 package semi-sweet chocolate chips. Use a toothpick to dip candies. Let dry on waxed paper.

Caramel for frogs (otherwise known as Turtles)

2 cups sugar
1 cube butter
3/4 cups light Karo syrup
1 can evaporated milk
Stir sugar, butter and Karo syrup over low heat until sugar is dissolved. Wash down sides of pan with a brush dipped in water. When boiling, add canned milk. Cook to 232* F