I agree with Brenda Sue. I live in Texas and I don't have a clue where to buy them (cherry chips) either. Is there a brand name so I may be able to order them online? ... View related article.
Peanut Butter Fudge Servings: Makes about 2 1/4 pounds
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk) 1/2 cup creamy peanut butter 2 (6-ounce) packages white chocolate squares or white baking bars, chopped 3/4 cup chopped peanuts 1 teaspoon vanilla extract
In heavy saucepan, heat Eagle Brand® and peanut butter over medium heat until just bubbly, stirring constantly. Remove from heat. Stir in white chocolate until smooth. Immediately stir in peanuts and vanilla. Spread evenly into wax paper lined 8- or 9-inch square pan. Cool. Cover and chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper. Sprinkle with additional chopped peanuts if desired. Cut into squares. Store leftovers covered in refrigerator.
I just realized that I made a mistake in the previous post. It is very similar to King Ranch Chicken, but it doesn't have the can of Rotel tomatoes. ... View related article.
Oops, the server didn't like my fractions. Here is another try.
Cajun Style Cabbage
1 lb. ground beef 1 medium green pepper, chopped 2 garlic cloves, minced 1 medium onion, chopped 1 10-oz can diced tomatoes and green chilies 1 8-oz can tomato sauce one/half cup uncooked long grain rice 1 tsp salt one/half tsp dried basil one/half tsp dried oregano one/fourth to one/half tsp white pepper one/fourth to one/half tsp black pepper one/fourth to one/half tsp cayenne pepper 4 to 6 drops hot pepper sauce 1 small head cabbage, chopped 1 or 2 cups shredded Colby cheese
In a skillet, cook the beef, green pepper, onion, and garlic until meat is no longer pink. Drain. Stir in tomatoes, tomato sauce, rice and seasonings. Spread into an ungreased 9 X 13-inch pan, mixing with cabbage. Top with cheese. Cover and bake at 350 F for 65 to 75 minutes or until rice is tender.
