Makes: 9x13 inch pan

Line a 9x13 inch baking pan with foil, extending foil over edges of the pan. Sprinkle the 1/2 cup of coarsely chopped almonds on top of the foil; set pan aside. In a pan melt butter over low heat. Stir in sugar, water and corn syrup. Cook over med-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 4 minutes. Avoid splashing the side of the pan with candy mixture. Clip a candy thermometer to side of pan.

Cook over med heat, stirring frequently, till thermometer registers 290 degrees, soft crack stage. (It should be a dark carmel color) Mixture should boil at a moderate steady rate over entire surface. Reaching soft crack stage should take about 15 minutes. Watch carefully after mixture reaches 280 degrees.

Remove from heat; remove thermometer. Pour mixture over the prepared pan. Let stand 2-3 minutes or until surface is firm. Sprinkle chocolate chips over the surface and let stand for 1-2 minutes, until melted. When softened, spread evenly with a spoon or spatula. Then sprinkle with the 1/2 cup finely chopped almonds; press nuts lightly into melted chocolate. Chill until firm. Lift candy out of the pan with the foil; break into pieces. Store in a tightly covered container.

~When done right this will melt in your mouth. When it doesn't turn out it will stick to your teeth and you can't eat it.
~This is a Christmas favorite!

Makes:4 Servings

Take your chicken broth and bring to a rolling boil. Feel free to make your own chicken broth with water and chicken bullion. This is a lot cheeper and easy to have on hand. Also if you like it a little bit less salty just add a bit more water. Take your egg whites and add to the boiling chicken stock. The boiling motion will separate them. Give them about 10 sec. and then give it a quick stir. Take off heat and dish into bowls. Add green onion for garnish.

~Great served with Cream Cheese Wontons

From: Glorious Grub Cookbook

Place popped corn in a large roaster pan. Preheat oven to 200 degrees. Boil sugar, syrup, butter, salt and creme of tartar for 5 minutes. Remove from heat and add soda. Stir well then pour over the corn mixing well to coat all the kernels. Place in oven for 1 hour, stirring ever 15 minutes. Then pour out on a smooth surface and spread to cool. This should be done quickly so caramel doesn't stick to the roaster. Store in airtight container.

~This will keep for a couple of weeks very nicely.

From: Glorious Grub Cookbook By. Joan Stewart

Combine cocoa, sugar and salt in saucepan; blend in water. Bring to boil over medium heat stirring constantly. Boil and stir 2 minutes. Add milk; stir and heat, but do not boil. Remove from heat and add vanilla and beat with beater until foamy.

From: Glorious Grub Cookbook By. Joan Stewart

Makes: 1 gallon

Beat sugar into egg yokes. Add salt; stir in milk. Cook over medium heat stirring constantly, till mixture coats spoon. (This can take over a 1/2 hr or more depending) Cool for a couple hours or so. Beet egg whites till foamy. Gradually add 12 tbsp. sugar, beating to soft peaks. Add to cooled custard and mix throughly. Then add vanilla. Chill 3-4 hours. Sprinkle with nutmeg before serving.

~This is my favorite Christmas drink!

From: Glorious Grub Cookbook By. Joan Stewart