The World's Best Recipes

3/4 c. sweetened condensed milk
1 1/2 tbsp. unsweetened cocoa
1 tbsp. butter
3 tbsp. chocolate chips

In a small saucepan place the condensed milk, cocoa and butter. Stir well to incorporate all the cocoa mixture.
Place over low heat and cook about 5-6 minutes stirring constantly. At first the mixture is soft but after about 2 minutes start to thicken. You know it’s ready when the mixture becomes sticky.
Allow mixture to cool about 15 minutes (so they can be shaped by hand without sticking).
With a little oil (or melted butter) on your hands, make balls with the size of a Raffaello candy. Candies are very shiny.
On a plate, sprinkle 3 tablespoons of chocolate chips. Dredge the balls in this mixture.
Place them on a plate or in candy papers and refrigerate or serve immediately. Yield: 8

6 c. potatoes, diced
1 c. carrots, diced
1 c. onions, chopped
1 c. celery, chopped
1 1/2 tsp. salt
1/4 tsp. pepper
4 c. milk
1/4 stick margarine

Cook vegetables together in a small amount of water, just to cover vegetables. Add salt, pepper, milk, and margarine. Simmer 30 minutes.

2 lb. asparagus, diagonally sliced
into 1 inch pieces
3 leeks, sliced
4 green onion, sliced
1 red potato, chopped small
3 tbsp. butter
4 c. water
1 beef or chicken bouillon cube
1 c. cream
2 tbsp. tarragon
2 tbsp. basil
1 clove garlic, pressed
1 tbsp. soy sauce

Saute vegetables in butter for 5 minutes. Add water and bouillon cube; simmer 5 minutes. Add remaining ingredients and simmer 10 minutes more. Serve. Serves 4.

1 peck ripe tomatoes (peeled)
1 pt. or 1 can lima beans
1 can peas
3 green diced peppers
1 c. pearl barley (soaked overnight)
1 tbsp. paprika
1 c. sugar
1/2 c. butter
1/2 c. salt

Cook all uncooked vegetables separately. Then mix all ingredients together and cook ten minutes more. Pour into sterilized jars and seal. Yields 7-9 quarts. Very good in hot dishes.

2 lbs. fresh mushrooms
3 c. potatoes, diced
1 1/2 c. carrots, sliced
1 clove garlic (optional)
1 tbsp. onion, minced
1 tbsp. parsley, chopped
Salt and pepper to taste
1/4 c. oil for roux
4 to 5 tbsp. flour for roux

Place carrots and potatoes in approximately 4 quarts of water. When partially cooked, add sliced mushrooms, parsley, and onion, cook until tender. Make a roux of approximately 4 to 5 tablespoons flour, 1/4 cup oil, lightly brown in frying pan and slowly mix into soup broth. Add more water if too thick. For a richer soup, use chicken or beef broth.

6 lg. onions
2 green peppers
2 qts. tomatoes
1 lg. head of cabbage
1 lg. bunch of celery
Bouillon cubes (beef or chicken)
1 tsp. Mrs. Dash
Salt to taste

Mix vegetables and cook until tender. Add bouillon cubes and Mrs. Dash and salt. Cook until broth thickens.