1 cup flour
1 cup milk
1/2 cup sugar
Super crepe sauce:
2:1 ratio respectively
Open-faced egg sandwiches:
(for four people)
Eight or nine eggs, hard boiled and cut up into chunks.
About a half cup mayonnaise.
About two tablespoons mustard.
About a half cup ham chunks
About a half cup grated or diced mild cheddar cheese.
Salt and pepper to taste.
I say about, because everything is really to taste. Mix everything together in a bowl, and then spoon onto halves of potato or dinner rolls. Broil on middle shelf for a few minutes. Keep an eye on it, because as soon as they start browning, they go fast and can burn easily.
In large thick sided pot combine:
1 ½ c sugar
1 ½ c light karo syrup
boil together to hard crack stage (test in bowl of cold water and when the little strings of it will crack, you’re there)
6 T real butter
1 can evaporated milk (I know, cream is better, but this is cheaper, and tastes good too). Add slowly so mixture doesn’t stop boiling, also mixture will grow 2x, so make sure you have a big pan.
Boil this stirring and scraping the bottom constantly until it starts looking like one of the mudpots in Yellowstone. It needs to get to the soft ball stage, where if you drop some in a bowl of cold water and roll it in your fingers it keeps it shape but is not too hard.
As soon as it gets to the desired hardness (and remember it will cook a little more just in the pan) take it off the heat and add-
¾ tsp. real vanilla (whole teaspoon if imitation).
Then pour on large buttered pan or dish. (We like to use the glass plate from the microwave if you have a large enough one.)
(for those who came to our house)
One large potato per 2 people
Cut potatoes into eighths
Lay on pan thinly coated with olive oil and coat wedges as well.
Sprinkle over potatoes:
Ranch dressing mix powder
Bake on 450 for about 15-20 min, or until potatoes are soft.
Then turn them all over, sprinkle everything over them again, and broil until they are toasty brown.