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Refrigerator Pickles
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Refrigerator Pickles
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  1. Place sliced vegetables in heatproof (non-metallic) container(s). In a non-reactive saucepan, bring vinegar, sugar, salt, and celery seeds to a boil. Pour over vegetable ingredients and add fresh dill if desired. Refrigerate 2 days to complete pickling.
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Pickled Eggs
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Pickled Eggs
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  1. Place eggs in a large saucepan, cover with water, and bring to a strong simmer. Cover the pan, turn off heat, and let stand 15 minutes. Drain hot water, place pan in sink, and run cold water over eggs to cool. In a jar or other container narrow enough to keep all the eggs submerged, mix vinegar, water, salt, and pepper. Peel eggs and place in brine. Refrigerate. Pickling should be complete within 3–5 days.
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Diana Block, Black River Falls

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Key Lime Pie
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Key Lime Pie
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  1. Preheat oven to 325 degrees. Separate eggs and reserve whites. Beat 4 yolks, add sweetened condensed milk and lime juice, beat until thick, and pour into pre-baked pie shell. Blend 4 egg whites with sugar and cream of tartar; beat until stiff peaks are formed and spread over surface of pie. Bake at 325 degrees until topping is golden brown. Cool completely before cutting. Serve garnished with thin slices of lime.
Recipe Notes

Judy Stoney, Clinton

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Creamed Carrots
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Creamed Carrots
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  1. Melt butter in saucepan large enough to hold all ingredients. Add flour and stir together; cook 1–2 minutes. Remove pan from heat and add milk; stir until smooth, return to heat, and bring to boil until thickened. Season with salt and pepper and add cooked carrots. Stir together just long enough to heat through. If sauce is thicker than desired, some carrot cooking water or can liquid may be added to adjust.
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Diana Block, Black River Falls

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Rich Cocoa Fudge
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Rich Cocoa Fudge
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  1. Line 8- or 9-inch square pan with foil, extending foil over pan edges; butter the foil. Stir together sugar, cocoa, and salt in heavy, 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly until mixture comes to a full, rolling boil. Boil without stirring until mixture reaches 234 degrees on a candy thermometer or until a small amount dropped into very cold water forms a soft ball that flattens when removed from water. (Bulb of thermometer should not rest on bottom of saucepan.) Remove from heat. Add butter and vanilla. Do not stir. Cool at room temp to 110 degrees—lukewarm. Beat with wooden spoon until fudge thickens and starts to lose some of its gloss. Quickly spread into prepared pan and let cool completely. Cut into squares. Store in tightly-covered container at room temperature. Makes about 3 dozen pieces or 1-3/4 lbs. For best results, do not double the recipe.
Recipe Notes

For Nutty-Rich Cocoa Fudge
Immediately after beating cooked fudge as directed, stir in chopped almonds, pecans, or walnuts and quickly spread into prepared pan.

For Marshmallow-Nut
Cocoa Fudge
Increase cocoa to 3/4 cup. Cook as directed. Add 1 cup marshmallow crème along with butter and vanilla. Do not stir. Cool to 110 degrees. Beat 8 minutes; stir in 1 cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured into pan.)

Prep time 25 minutes; cook time 25 minutes; cooling time 2-1/2 hours

Judy Stoney, Clinton
(from “Hershey’s Best-Loved Recipes”)

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