Nancy's Cabin

Nancy’s Cabin

Thanks Nancy for inviting us to
your cabin.  It was lots of fun.
Yes I forgot my camera (That made
Pat really happy) so I used
an old picture of your cabin for this
blog. 
Nancy’s Famous Brownies

• 1 stick (8 tablespoons) butter
• 2 squares unsweetened chocolate
• 1 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup chopped walnuts (optional)

1. Melt together 1 stick butter and 2 squares unsweetened

   chocolate and take the saucepan off the heat.

2. Stir in 1 cup sugar, add 2 eggs and 1/2 teaspoon

   vanilla, and beat the mixture well.

3. Stir in 1/2 cup all-purpose flour and 1/4 teaspoon

    salt. (In the original recipe, 1 cup chopped walnuts

    is added here as well.)

4. Bake the brownies in a buttered and floured

    8-inch-square pan at 325°F for about 40 minutes.

   You can cut these brownies into squares, once they

   have cooled, and eat them out of the pan, but it is so

    much nicer to pile them on a fancy plate, from

    which people are going to eat them with their hands

   anyway. If you want to smarten up your act you can

    put a square of brownie on a plate with a little blob

   of créme fraîche and a scattering of shaved chocolate.

Judy’s Amazing Pretzel Dip

1 4ouncd can Coleman’s dry mustard

1 cup vinegar

2 eggs

¾ cup sugar

1 teaspoon salt

1 ½ cup mayonnaise

Pretzels

Mix the mustard and vinegar and let

stand 12 hours.

Beat the eggs, and then add the sugar,

salt, and the mustard mixture.

Cook and stir until boiling and thickened.

Beat in the mayonnaise.  Refrigerate.

Delicious served with pretzels.

Linda’s Wild Child Rice Salad

2 boxes of Rice A Ron White and Wild

rice, made as directed.  If too much

liquid is remaining, pour out some.

Add chopped green onions and dried

cranberries.  Can be made ahead and

reheated in microwave.