RITA'S DOWN-HOME RECIPES
Holidays were always special at Rita's home. She learned cooking as a young woman. She "made-do" with what she had and from that came these delicious offerings. When she made soup or desserts, she always made more than she needed and then called the family to come on over and get some to take home. She was as generous in her heart as she was in her servings. We miss her but her love lives on in her recipes.
ZIPPY CHICKEN WINGS
3 POUNDS CHICKEN WINGS (Tips removed and cut in half at joint)
MARINADE SAUCE - The marinade can be prepared the previous day, cooked for five minutes, then added to the chicken wings to soak overnight.
¼ TSP SALT 2 GARLIC GLOVES
¼ TSP PEPPER 1 CUP CATSUP
¼ CUP SUGAR ½ CUP APRICOT PRESERVES
4 TSP RED PEPPER SEASONING 1 TSP WORCHESTER SAUCE
SIMMER MARINADE SAUCE FOR FIVE MINUTES.
Put chicken wings in baking pan - one thickness.
Pour sauce over wings.
Bake at 350 Degrees for approximately 1 ½ Hours. Check the wings every 30 minutes. Stir. When the sauce begins to thicken, remove the excess grease.
VOILA’ - READY TO SERVE!
*RITA REMINDER - Before you add sauce to wings, season to taste for example, you may want it hotter. But remember: The sauce will cook down.
BOW TIE PASTA
PASTA ( 10 OZ. BOW-TIES COOKED ACCORDING TO PKG. DIRECTIONS)
CHOP THE FOLLOWING:
2 C. TOMATO ½ C. RIPE OLIVES
1 C. CUCUMBER ½ C. GREEN OLIVES
½ C. GREEN ONIONS ½ C. RIPE OLIVES
½ C. CELERY ½ C. MOZZARELLA CHEESE
2 C. BROCCOLI ½ C. PEAS
½ C. SALAMI
1 C. OIL
¾ C. WHITE WINE VINEGAR
6 TBL. LEMON JUICE
1 1.2 TSP PREPARED MUSTARD
¾ TSP. DRY MUSTARD
1 ½ TSP. OREGANO
1 ½ TSP. BASIL
1 TSP. DRIED PARSLEY
1 BAY LEAF
2 TSP. SUGAR
1 TSP CRACKED PEPPER
1 TSP. SALT
DIRECTIONS: To one package of bow-ties, (cooked according to directions) add veggies and salami . Mix well. Mix salad dressing together until flavors meld. Mix into salad.
GERMAN CHOCOLATE ICING
1 CAN EVAPORATED MILK
1 ½ C. SUGAR
5 SLIGHTLY BEATEN EGG YOLKS
2 C. COCONUT
1 ½ C. PECANS (60Z.)
¾ C. (1 ½ STICKS) MARGARINE
1 ½ TSP VANILLA
DIRECTIONS: Combine milk, sugar, egg yolks, margarine, and vanilla cook and stir over medium heat until thickened - about 12 min. Add coconuts and pecans. Cool until thick enough to spread, beating occasionally. Makes 1 ½
HOT GERMAN POTATO SALAD (DORIS WADE)
BOIL 6 MEDIUM POTATOES IN THEIR SKINS UNTIL TENDER. PEEL AND SLICE THINLY INTO BOWL.
FRY 6 SLICES OF BACON UNTIL CRISP
ADD ¾ CUP CHOPPED OR THINLY SLICED ONIONS TO BACON GREASE AND COOK UNTIL YELLOW.
MIX IN …..
2 TBSP. FLOUR
1 ½ TBSP. SUGAR (AS DESIRED)
1 ½ TSP. SALT
DASH OF PEPPER
STIR IN GRADUALLY…
¾ CUP WATER
½ CUP VINEGAR
COOK, STIRRING UNTIL MIXTURE BOILS
BOIL 1 MINUTE
POUR OVER POTATOES
COVER AND LET STAND UNTIL READY TO SERVE.
WHOPPER QUANTITY OF CHEX PARTY MIX
3 ½ STICKS (1 ¾ C. OLEO) BUTTER
6 TBSP WORCHESTER SAUCE
5 TBSP HOT SAUCE
8 TBSP SEASONED SALT
1 LG CORN CHEX
1 LG RICE CHEX
2 BOXES WHEAT CHEX
2 LG JARS PEANUTS
20 0Z. PRETZELS
10 OZ. CASHEWS
HEAT OVEN TO 250 DEGREES
COMBINE MARGARINE, WORCHESTER SAUCE, PEPPER, SEASONED SALT
Pour margarine mixture over CEREALS, PEANUTS, PRETZELS, AND NUTS in a lg. Plastic bag and shake.
Pour contents into a lg. Open roasting pan
Bake one hour - Stirring every 15 minutes.
Cool and store at room temperature
JALAPENO PEPPER JELLY
1 C. GREEN BELL PEPPERS - SHREDDED AND CHOPPED
¼ C. JALEPENO PEPPERS - SHREDDED AND CHOPPED
1 ½ C. APPLE CIDER VINEGAR
6 C. SUGAR
½ C. PIMENTO OR ½ C. RED BELL PEPPER FINELY DICED
1 BOTTLE CERTO
8 OR 9 DROPS GREEN FOOD COLORING
Blend GREEN PEPPERS and JALAPENO'S in blender
Add ½ C. VINEGAR
Pour into 4 QT. Sauce pan
Rinse jar with rest of vinegar
Add to green peppers
Stir in SUGAR AND PIMENTO (Optional)
Bring to boil which cannot be stirred down
Remove from heat for 5 Min. Skimming foam
Stir in CERTO and GREEN FOOD COLORING
Pour into jars. Makes 7 Cups.
RITA’S FAMOUS COMBINATION SALAD
4 KINDS OF LETTUCE - 6 LEAVES ROMAINE; ½ HEAD ICEBERG; 6 LEAVES RED LEAF; 6 LEAVES LONG LEAF.
7 LARGE MUSHROOMS - Sliced
1 CARROT - Grated
1 SMALL GREEN PEPPER - Chopped
5 GREEN ONIONS - Chopped using green part
½ SMALL ONION - Chopped
2 HARD-BOILED EGGS - Chopped
2 RIBS OF CELERY - Chopped
½ CUCUMBER - Slice
5 SLICES OF BACON - Fried, drained, and crumbled
¼ POUND OF GRATED SHARP CHEDDAR CHEESE - Grated
6 SLICES WAFER SLICED SALAMI
1 ½ CUPS OF TOMATOES - Chopped
1 C. SUGAR
1 C. OIL (WESSON)
1 C. CIDER VINEGAR
2 TSPS. OF OREGANO
1 LARGE BAY LEAF
1 LARGE GARLIC CLOVE - Sliced in half
In a large jar put in VINEGAR, OIL AND SUGAR , then add OREGANO, BAY LEAF AND GARLIC CLOVE. Put on lid and shake occasionally until the sugar is dissolved. Mix about 2 hours before serving . Pour onto salad fixings. Remember to remove the bay leaf and garlic
BAG OF LEAF LETTUCE ( can be romaine, green of red leaf)
A BUNCH OF GREEN ONIONS (sliced very thin with part of the greens)
6 SLICES OF BACON Fried and drained until crispy
Add approximately ¼ CUP CIDER VINEGAR to HOT BACON GREASE. Let it bubble down while adding approximately ¼ CUP OF WHITE SUGAR. SALT AND PEPPER. Keep stirring until it slightly thickens then add to salad. Add bacon bits and mix.
2 RIBS CELERY - Chopped
1 MEDIUM ONION - Chopped
2 MEDIUM POTATOES, Cubed into ¼ inch cubes.
1 BUNCH BROCCOLI, Remove tough skin and chop
SALT AND PEPPER to taste.
¾ POUND VELVEETA CHEESE - cut into chunks
¼ C. FLOUR
¼ TSP SALT
¼ TSP. PEPPER
½ STICK MARGARINE
3 C. MILK, Approximately
Add ONE (1) C. Water in large pot - pot should be large enough to hold about 8 TO 10 Cups of soup. Heat water. Add ingredients as you work. Add the CELERY, ONION, POTATOES in order. Bring to a boil. Add more water, if necessary, just to keep ingredients from burning, season to taste. Lower heat and simmer. Add more SOLID PIECES OF CHOPPED BROCCOLI. Let it come to a boil, lower the heat, simmer for 10 minutes. Add REMAINING CHOPPED FLOWERETS BROCCOLI and simmer for 5more minutes. Test celery, if done, mush ingredients until you get the texture you desire. Some people prefer more chunky soup and do not mash at all
While vegetable mixture is cooking, I prepare the sauce : Add
2 CUPS MILK to large sauce pan. Heat. While hot, slowly add a paste made from ¼ CUP FLOUR, ¼ TSP. SALT, ¼ TSP. PEPPER AND ½ CUP MILK to hot milk. Stir constantly, let come to boil. Add more milk if necessary, to get a consistency of heavy gravy. Lower to simmer, add MARGARINE AND CHEESE. Stir until everything is melted. Add to hot vegetables. Heat Through. Serve with crusty bread.
* More mild can be added for a thinner soup.
HEARTY VEGETABLE SOUP
2 TO 2 ½ LB. CHUCK ROAST. (If less meat is desired use soup meat from the butcher.)
1 LG CAN TOMATO JUICE ( Marilyn uses tomato sauce and a ¼ c. of ketchup for a sweeter soup.)
1 C. NOODLES (Kluski’s are Rita’s favorite, but she also uses regular noodles, rice, barley or okra.)
1 C. GREEN BEANS (Canned or frozen)
½ C. PEAS (Canned or frozen)
(Marilyn adds a can of mixed vegetables)
FRESH VEGETABLES (IN THIS ORDER)
4 0R 5 CARROTS
1 CUP CELERY
1 MEDIUM ONION
1 ½ CUP CABBAGE
3 MEDIUM POTATOES
SALT AND PEPPER TO TASTE (Marilyn adds sugar to taste)
Put the 2 TO 2 ½ LB. ROAST in a large cooking pot (2 Gallons or larger). Cover slightly with water. Add salt and pepper. Cover. Let water come to a boil. Let meat simmer for about 2 hours until the meat falls off the bone.
After the meat is cooked, I remove it, and let it cool. I then remove all the fat, gristle and unwanted fiber. The remaining meat I cut up into bite (large) size pieces While I am doing this, to the broth I add the 32 oz. Can of tomato sauce. (Taste while this is cool to see if it has enough salt and pepper.) Let the broth and juice come to a boil and add 1 C. Kluski’s noodles, let it come to a boil again and boil uncovered for 5 minutes. I add any canned vegetables at this point such as 1 cup green beans and ½ C. peas. (If the vegetables are frozen, add them to be cooked with the fresh vegetables before adding them to the soup.)
COOKING FRESH VEGETABLES (After the chuck roast has been cooking for about 1 hour)
In this order: (Add larger amounts if desired)
Clean and chop into small cubes 4 or 5 carrots. Put carrots in a large cooking pot - 10 to 12 C. pot. Cover with water, add salt and pepper slightly. Cover. Let it come to a boil and lower the flame to simmer. Clean and chop celery, add to carrot mixture. Chop 1 medium onion, add to vegetable mixture. Chop 1 ½ C. cabbage, add to mixture. Chop 3 medium potatoes, add to mixture. Cover the added vegetables with water slightly and cover. Let this come to a boil. Simmer for 15 min. or until the carrots are well done. Add to beef and tomato mixture. Let all of this come to a boil and you have - SOUP!! Skim fat if needed.
CREAM OF MUSHROOM SOUP
½ LB. OF FRESH MUSHROOMS (8 OZ.)
8 OZ. BUTTER OR MARGARINE (I Stick)
½ c. MINCED ONIONS
Pan fry butter, mushrooms, and onions till mushrooms are limp (about 5 min.) Set aside.
2 CANS DOUBLE STRENGTH CHICKEN BROTH( Campbell’s is fine)
2 CANS (use the chicken broth cans) - skim, ½ %, or whole)
¼ C. FLOUR -SALT AND PEPPER TO TASTE.
1 C. WHIPPING CREAM
Put chicken broth and 1 ½ cans of milk into large pot. Make a paste of ¼ cup of flour, salt and pepper, and other ½ can of milk. Add this flour mixture very slowly to very hot chicken broth/milk mixture. Let it come to a slow boil. Remove from heat. Add mushroom mixture, and add whipping cream. Reheat but do not boil. Remove from heat. Serve while hot. Makes four generous portions.
RITA’S SUB GUM
(or Chow Mein or Chop Suey)
FIRST MIXTURE - Fully cooked:
3 or 4 BONED AND SKINNED CHICKEN BREASTS (torn into small pieces)
1 ONION (chopped)
1 CAN BEAN SPROUTS (rinsed)
6 OZ CAN BAMBOO SHOOTS (rinsed)
6 OZ. CAN WATER CHESTNUTS (rinsed and sliced)
SALT AND PEPPER - to taste
1 CAN MUSHROOMS (sliced)
1 ½ C. BROTH
2 TBLS MARGARINE
SECOND MIXTURE (semi-raw) FOURTH MIXTURE (raw)
2 TBLS MARGARINE ½ C. GREEN ONIONS (French
2 C. SLICED CELERY cut style, lengthwise)
¼ c. WATER ½ C. TOMATOES (Chopped)
2 STALKS BOK CHOY (in season) BUTTERED SLIVERED ALMONDS
1 PACKAGE OF SNOW PEAS CHOW MEIN NOODLES
THIRD MIXTURE (sauce)
2 TBLS. SOY SAUCE
1TBSP BROWN SAUCE FIFTH MIXTURE
1 TSP SUGAR 2 C. COOKED RICE
2 TBS. CORNSTARCH SOY SAUCE
Directions for sub gum:
Fry almonds in margarine until just beginning to brown. These ingredients are kept in separate dishes to be added last as desired.
Brown onion in margarine in electric fry pan. Add other ingredients of 1st mixture. Return to low heat.
In separate fry pan brown slivered almonds slightly from 4th mixture. Remove to separate dish and use fry pan to prepare second mixture. To 2 TBSP. margarine add celery, bok choy and glaze. Add water then snow peas. Keep warm only - do not over cook.
Cook rice, mixture #5. Keep warm
Add second mixture to electric fry pan, turn heat to high.
Prepare third mixture, adding together to fry pan mixture, stirring slowly until mixed. Return to low heat.
Serve this mixture on rice or chow mein noodles sprinkling on raw ingredients to taste. More soy sauce may be added, if desired.
Makes six servings.
*This was copied exactly from an article printed in the Fairview Heights Tribune. MK
RITA’S “GOOD-FOR-WHAT-AILS-YA” CHICKEN SOUP
1 CHICKEN (rinsed) - quartered
½ C. CELERY TOPS, wrapped in string
1 MEDIUM/LARGE ONION - whole
SALT AND PEPPER - to taste
POULTRY SEASONING - to taste
Barely cover the quartered chicken, celery, onion, salt and pepper with water. Bring to a boil., simmer for ½ hour until tender. Remove the chicken, onion and celery from the broth. Cool. Remove the skin and bones. Return the chicken to the broth and add the noodles.
*I can never get a good stock, so I add chicken bouillon cubes until it tastes good. MK
DASH OF SALT
In a bowl, .beat egg slightly. Gradually add salt and flour, mixing together with a fork. When no more flour can be added, put onto a floured board and roll until very thin. Let rest for 30 min. roll up, slice thinly into rounds. Add to boiling chicken broth and boil for 15 min..
*There are some delicious frozen noodles called, I believe, “Reams”, if you don’t want to make the noodles. mk
MY HOT AND SOUR SOUP
1 PACKAGE RAMEN NOODLES (fix according to directions)
ADD 2 CANS OF CHICKEN BROTH (Campbell’s)
ADD 1 CAN BAMBOO SHOOTS
1 CAN WATER CHESTNUTS
1 CUP FRESH MUSHROOMS
½ C. CELERY
2 TBS. RED WINE VINEGAR
3 DROPS HOT SAUCE
DASH OF WHITE PEPPER
DASH OF SOY SAUCE
COOK FOR 15 MINUTES.
ADD RAW: ½ C. SNOW PEAS
¼ C. GREEN ONIONS
½ C. CARROTS
SERVE ON TOP OF SOUP
OR, PRE-VATICAN II STYLE
*From Marilyn’s memory
Cook one package OF VERMICELLI or other very thin spaghetti.
In a large skillet fry 6 PIECES OF BACON. Discard bacon. Add Several GREEN ONIONS to finely chopped yellow onion until the onion is brownish black.
Add the cooked spaghetti to the hot oil in the skillet and stir until the oil coats the spaghetti. Add 3 CANS OF TOMATO SAUCE. Add SALT AND PEPPER and approximately 1/3 CUP OF SUGAR. Stir and serve after heating.
RITA’S UNFORGETTABLE POT ROAST
From Marilyn's not so unforgettable memory
Dredge a 3 TO 4 POUND POT ROAST in flour
Heat the electric skillet with ¼ C. OF OIL
Fry all sides of the roast
Add SALT AND PEPPER to taste.
Reduce the heat to the mark below 260 degrees, but above the simmer. Cover and cook 2 OR 3 hours. Occasionally turn the meat. If it is getting stuck add ¼ C. water. During cooking add a quartered medium onion and 5 or 6 carrots peeled. Later, if desired add water and 2 or 3 quartered potatoes. Cover and cook until the potatoes are soft.
Take out meat and vegetables and cover with foil.
GRAVY: Using the oil left in the bottom of the electric skillet add a glass (8OZ.) of water with a heaping teaspoon of cornstarch dissolved. Heat and keep stirring with a fork until the mixture gels. Add a dash of salt and a dash of pepper. If the color does not darken add a teaspoon of “Gravy Aid.”
2 C. CHOPPED OR GROUND COOKED BEEF
2 C. RAW POTATOES - diced
1 ONION - chopped
1 STALK CELERY - chopped
SALT AND PEPPER - to taste
1 TBS. SHORTENING (optional)
1 C. GRAVY OR BROTH
INSTANT BEEF BOUILLON (optional)
Brown onion and celery in one tbs. shortening until glazed, add potatoes continuing to brown for a few minutes. Add small amount of water to steam at 212 degrees with lid on for 10 min. Season to taste. You may to add a little water if the gravy is thick. Simmer for 15 min. Delicious served with Down Home Slaw. Bouillon may be added to broth if weak.
Makes four servings.
MOM’S DOWN HOME SLAW
4 c. SHREDDED CABBAGE
1 ONION - chopped
¼ GREEN PEPPER - chopped
2 SLICES BACON - fried in small pieces with fat removed
½ tsp. CELERY SEED
½ C. VINEGAR
½ C. WESSON OIL
½ TSP. SALT
½ TSP. PEPPER
¼ C. SUGAR
Add ingredients into refrigerator jar. Shake vigorously.
In salad bowl add cabbage, onion, green pepper, celery seed. Add salad dressing to this mixture. Toss. Add bacon.
Makes 6 servings.
PINEAPPLE ICE BOX DESSERT
½ C. MARGARINE (one stick)
1 C. SUGAR
2 ½ C. CRUSHED PINEAPPLE (large can)
BOX OF GRAHAM CRACKERS (you’ll use less than that)
Whipped cream, cherries, nuts (optional)
Pan to use: A 6” x 10” oblong or 8” square
To the margarine add one cup of sugar gradually, beating after each addition until creamy. Add eggs one at a time and beat until creamy. To this mixture fold in a large can of crushed pineapple (drained, if pineapple is too juicy) *I do not use a mixer to fold in the pineapple.
Line your pan with whole graham crackers. If there are gaps, fill in with broken pieces of the crackers. On top of this spread a third of the mixture. Make a second layer of crackers and spread another third of the mixture. Continue with a third layer of crackers and use up the last of the mixture. Crush a few crackers and sprinkle on top of the mixture. Place in refrigerator for 6 hours or overnight.
Top with whipped cream, nuts, and maraschino cherries, if desired.
1 LB. HAMBURGER 8 OZ MOSTACCIOLI NOODLES
½ LB. PORK SAUSAGE 1 TSP OREGANO
1 ONION 1 BAY LEAF
¼ GREEN PEPPER ½ TSP. SWEET BASIL
1 STALK CELERY 2 CLOVES GARLIC
1 CAN MUSHROOMS (drained) 1 TSP SALT AND PEPPER
1 LG CAN TOMATO JUICE PARMESAN CHEESE
1 15 OZ. CAN TOMATO SAUCE
Brown hamburger, pork sausage, onion and celery. Add green pepper, mushrooms and seasonings. Continue to brown. Skim off fat. Add tomato juice and tomato sauce. Simmer at least an hour until thick and blended.
In a separate container boil mostaccioli as required on package. (app. - 20 min.) Drain. Mix sauce and mostaccioli, adding parmesan cheese, if desired
E-Z DUZ IT BROWNIES
½ C. FLOUR
6 TBSP. COCOA
1 C/ SUGAR
2 EGGS - Slightly beaten
½ C. MELTED BUTTER
1 TSP. VANILLA
¾ C. CHOPPED NUTS
Sift dry ingredients, add eggs and butter, vanilla and nuts. Pour into greased 8” x 8” pan about ½” thick. Bake in moderated oven - 350 degrees for 20 min. Cool. Cut into squares. Sprinkle with powdered sugar.
GRANDMA’S COOKIE JAR
CHOCOLATE CHIP COOKIES
5 C. FLOUR 1 ½ C. BROWN SUGAR
2 TSP BAKING SODA 2 TSP VANILLA
2 C. (4 sticks) BUTTER 4 EGGS
1 ½ C. SUGAR 4 C. (24 oz.) CHOCOLATE CHIPS
2 TSP SALT 2 C. NUTS
1. Heat oven to 375 degrees
2. Combine flour, salt, and baking soda in a bowl
3. To sugars add butter and vanilla gradually
4. Add eggs gradually, beating well after each addition
5. Add flour to sugar and egg mixture - gradually
6. Stir in morsels and nuts
7. Drop by rounded tablespoons onto baking sheets
8. Bake for 9-11 min. until golden brown.
OLD FASHIONED QUAKER OATMEAL COOKIES
1 ¼ C. MARGARINE (5 sticks)
1 ½ C. FIRMLY PACKED BROWN SUGAR
1 C. SUGAR 2 TSP BAKING
2 EGGS 2 TSP SALT
3 C. FLOUR 2 TSP CINNAMON
3 TSP VANILLA ½ TSP NUTMEG
1C. NUTS 6 C. OATMEAL (old-fashion kind)
1 C. RAISINS
1. Heat oven to 375 degrees
2. Combine flour, baking soda, salt and spices.
3. To margarine add sugar and beat until fluffy
4. Add eggs and vanilla
5. Add flour mixture
6. Stir in oats, nuts and raisins
7. Drop by rounded tablespoon onto ungreased cookie sheet
8. Bake 8 to 9 min. or 10 to 11 min for crispy cookie
1 ½ C. BISQUIK
1 C. BROWN SUGAR
1 ½ C. MARGARINE
Combine Bisquik mix, brown sugar and margarine. Press into 13x9 pan.
2/3 C. BISQUICK
1 JAR RASPBERRY PRESERVES
2 EGGS - Beaten
2 TBLS MILK
½ C. BROWN SUGAR
To the bowl add raspberry preserves, eggs and milk. Stir until moistened.
Spoon over the crust.
2 EGGS 1 TSP SALT
2 C. SUGAR 1 TBLS BAKING SODA
1 CUP BUTTER (2 sticks) 1 C. NUTS
2 TSP VANILLA 3 C. (or more) ALL PURPOSE FLOUR
1. To 2 C. sifted sugar add 1 C. butter.
2. Add beaten eggs
3. Add 2 Tsp. vanilla
4. Add 3 C. sifted flour with 1 tsp. Salt and 1 tbls. Baking powder
5. Add combined mixture into butter mixture and add nuts
6. Chill and slice
7. Sprinkle with sugar
8. Bake on greased sheet at 400 degrees for 8-10 min.
Instead of vanilla add - 1 tsp. grated lemon and 1 tsp. cinnamon
Instead of regular sugar - 2 ½ C. firmly packed brown sugar
Instead of nuts - 2 C. grated coconut and 2 tsp. cinnamon
(From mk’s memory)
6 YAMS (or 1 large can of prepared yams)
¾ C. KARO SYRUP
¾ C. BROWN SUGAR
½ C. PECANS (optional)
6 STRIPS of BACON
1 TBLS. of BUTTER
Boil YAMS like you do potatoes. After they are soft, let cool. Peel. Slice in one layer in an 8”x11” pan.
In a skillet fry bacon and discard Bacon. To the grease add ¼ C. butter, ¾ C. karo, ¾ C. brown sugar and let it meld together (if using canned yams, you can add some of the juice from the can and let it all boil down). Pour over the yams. Add pecans Bake at 350 degrees for app. ½ hour.
Gramma’s Sugar Buns
1 Package BROWN and SERVE ROLLS
½ stick BUTTER or MARGARINE
Bowl with ½ C. SUGAR
Prepare the buns with the package directions. Melt the butter in a small skillet on low heat. Be careful it does not burn. When the buns are finished pick up each one with a set of tongs and dip the top into the butter. Then dip it into the sugar. Voila’ - Sugar Buns!
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