Spiced Nuts

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ingredients 2 cups sugar 2 tsp. salt 1 tsp. nutmeg, ground 3 Tbsp. cinnamon, ground 2 tsp. ginger, ground 1 Tbsp. cloves, ground 2 lg. eggs, separated 2 Tbsp. water, cold 1-3/4 cups nutmeats method Preheat oven to 125 – 150°. Sift sugar, salt, and spices together three times. Beat eggs whites slightly and stir in cold water. Place nutmeats in a wire strainer and dip in egg mixture until each nut is well coated. Drain well and roll nuts in some of the spiced sugar. Spread one-half of the spiced sugar in a shallow pan about 1/4-inch deep. Place nuts on the sugar, separating each one. Cover with the remaining sugar and bake for about 30 – 45 minutes. Remove nuts from oven and sift. Save the spiced sugar in a closed jar in a cool, dry place. : Sylvia Sublett Jones

No-Bake Orange Balls

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ingredients 7-1/4 oz. vanilla wafers, finely crushed 3/4 cup grated coconut 3/4 cup powdered sugar 1/2 cup frozen orange juice concentrate, undiluted method Mix wafer crumbs, coconut, and sugar. Add juice and mix well. Form into 1-inch balls; roll in additional sugar. Store in container overnight. : Sylvia Sublett Jones

Orange Blossoms

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ingredients 6 oz. chocolate morsels 1/2 cup sugar 3 Tbsp. corn syrup 1/2 cup orange juice 2-1/2 cup vanilla wafers, finely chopped 1 cup nuts, finely chopped superfine sugar* * If superfine sugar is unavailable, grind regular granulated sugar in a food processor for 15 seconds method Melt chocolate morsels in double boiler over hot, but not boiling, water. Remove from heat; stir in sugar, corn syrup, and orange juice and mix until well blended. Combine vanilla wafers and nuts in a bowl; add chocolate mixture and mix well. Form into balls and roll in sugar until well coated. Seal tightly in foil and place in refrigerator for three weeks before eating. : Sylvia Sublett Jones variation Substitute mint-flavored chocolate chips for chocolate morsels

No-Cook Rum Balls

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ingredients 2 cups graham cracker crumbs, finely crushed and sifted 2 Tbsp. cocoa 1 cup powdered sugar, sifted 1/8 tsp. salt 1 cup nuts, chopped 1-1/2 Tbsp. honey 1/4 cup rum method Mix graham cracker crumbs, cocoa, powdered sugar, salt, and nuts in a bowl. In a separate bowl, combine honey and rum. Gradually stir liquid into dry ingredients until the mixture holds together. If it is too dry, add a little more rum. Roll into 1-inch balls and roll balls in powdered sugar. Let the rum balls age in a cookie tin for at least a day, the longer the better. 5 dozen : Sylvia Sublett Jones

Minted Walnuts

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ingredients 1 cup sugar 1/4 tsp. salt 1/3 cup water 1 Tbsp. light corn syrup 6 marshmallows 3/4 tsp. peppermint extract 2-1/2 cups walnut halves method Combine sugar, salt, water, and corn syrup in a saucepan. Cook over moderate heat until syrup reaches 230° on a candy thermometer or until a little of the mixture forms a soft ball when dropped into cold water. Remove from heat; add marshmallows and peppermint; stir until marshmallows are melted. Add nuts; stir gently until nuts are evenly coated.  Turn out onto a cookie sheet and separate nuts into a single layer with a fork. Cool completely and store in a tightly covered container. 3 cups : Sylvia Sublett Jones

Chocolate Luscious Pie

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ingredients Crust: 1/2 cup graham cracker crumbs 1/2 cup pecans, finely chopped 1/3 cup brown sugar 1/4 cup melted butter Filling: 1-1/4 cup milk 2/3 cup sugar 2 lg. eggs, separated 1 square semi-sweet chocolate 1 cup whipping cream 1-1/2 cups chocolate chips, chopped, divided 1 tsp. vanilla extract 1/4 cup milk 1 envelope gelatin 1/3 cup water 1 Tbsp. butter whipped cream method For crust: Preheat oven to 350°; combine all ingredients and pack mixture firmly into bottom and sides of a 10-inch pie pan. Bake for 10 minutes and cool completely. For filling: Melt semi-sweet chocolate over hot, but not boiling, water. Beat egg whites with  1/3 cup sugar.  Heat milk with remaining 1/3 cup of the sugar. Add egg yolks. Cook 2 minutes, stirring constantly. Soften gelatin in 1/4 cup milk and add to hot mixture. Add the melted semi-sweet chocolate and beat well with mixer. Chill until congealed. Fold whipped cream and egg whites into chocolate mixture; add vanilla extract and 1 cup of the chocolate chips. Fill graham cracker shell and chill until set. Melt 1/2 cup chocolate chips with water and butter and drizzle over top of pie. Serve with whipped cream. :Sylvia Sublett Jones, from The Farmhouse Restaurant, Christiansburg, VA

Impossible Coconut Pie

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ingredients 4 lg. eggs, well-beaten 1-3/4 cup sugar 1/2 cup self-rising flour 2 cups milk 1 tsp. vanilla extract 4 Tbsp. butter, melted 7 oz. coconut, flaked method This pie doesn’t require a pie crust; it makes its own! Preheat oven to 350°. Grease 2 9-inch pie pans.  Mix together eggs, sugar, flour, milk, vanilla, and butter. Stir in coconut and divide mixture between the pans. Bake for about 25 minutes or until golden brown. : Sylvia Sublett Jones

Chicken Cobbler

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ingredients 2 cups cooked chicken, diced 1 cup cooked rice 2 cups chicken broth 1/4 cup margarine 1 cup all-purpose flour 2 tsp. baking powder 1 tsp. salt 1 Tbsp. sugar 1 cup milk method Preheat oven to 350°. Put margarine in 1-1/2 quart round casserole and set in oven until melted. Mix first three ingredients and set aside. Mix remaining ingredients and pour into casserole. Spoon chicken mixture into center. Bake about 50 minutes; let stand 5 minutes. 4 – 6 servings : Sylvia Sublett Jones

Chicken Spectacular

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ingredients 3 cups water 1 cup wild rice, uncooked 3 cups chicken breast, cooked, cut into medium‑size cubes 1 can condensed cream of celery soup (10.75 oz.) 1 jar diced pimento peppers (4 oz.), drained 1 med. onion, chopped 2 cans green beans (14.5 oz.), French style, drained 1 cup mayonnaise 1 cup water chestnuts, drained and chopped     salt and pepper to taste method Combine water and wild rice in a saucepan; bring to a boil. Reduce heat, cover, and simmer for 50 minutes or until tender. Preheat oven to 350°. Combine all ingredients in a large bowl and mix thoroughly. Transfer to a 3-quart casserole; bake for 25 – 30 minutes, or until heated through. similar : Sylvia Sublett Jones note This can be made ahead and refrigerated, heating through before serving. It also freezes well.

Wild Rice Chicken Salad

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ingredients 12.4 oz. long grain wild rice (2 6.2 oz. pkgs.) 12 oz. marinated artichoke hearts (2 jars) 4 cups chicken, cooked and cubed 1 med. red bell pepper, chopped (optional) 2 ribs celery, thinly sliced 6 green onions, chopped 2.25 oz. ripe olives — sliced, drained 1 cup mayonnaise* 1-1/2 tsp. curry powder * may substitute 1/2 cup mayonnaise and 1/2 cup sour cream method Cook rice; drain artichokes, reserving 1/2 cup liquid. Mix together rice, artichokes, chicken, celery, onions, and olives. For dressing, combine artichoke liquid, mayonnaise (or mayonnaise and sour cream), and curry. Toss all together; cover and chill at least 8 hours. : Sylvia Sublett Jones variations omit bell pepper, add slivered almonds and/or finely chopped water chestnuts — Sylvia Sublett Jones

Artichoke Nibbles

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ingredients 2 jars marinated artichoke hearts (6 oz. each), chopped 1 sm. onion, finely chopped 1 clove garlic, minced or pressed 4 lg. eggs 1/4 cup fine dry bread crumbs 1/8 tsp. pepper 1/8 tsp. dry oregano leaves 1/8 tsp. liquid hot pepper seasoning 2 cups sharp cheddar cheese, shredded 2 Tbsp. parsley, minced method Preheat oven to 325°. Drain marinade from one jar of artichokes into a 10- or 12-inch frying pan. Drain remaining jar, reserve marinade for other uses. Chop all artichokes and set aside. Heat marinade in frying pan over medium heat; add onion and garlic and cook, stirring, until onion is soft. In a bowl, beat eggs with a fork. Stir in bread crumbs, pepper, oregano, and hot pepper seasoning. Add cheese, parsley, artichokes, and onion mixture. Stir all together and pour into greased 7" x 11" baking pan. Bake uncovered until custard feels set when lightly touched, about 30 minutes. Let stand in pan until warm, about 15 minutes, or let cool completely. Cut into 1-inch squares. Serve; or cover and refrigerate, then serve cold. To reheat, place uncovered in a 325° oven 10 to 12 minutes or until hot. 15 – 20 servings : Sylvia Sublett Jones

Corn Casserole

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ingredients 1 cup margarine 1 can whole corn (17  oz.) 1 can cream-style corn (17 oz.) 1 pkg. corn bread mix (8-1/2 oz.) 2 lg. eggs, slightly beaten 1 cup sour cream 1 cup grated sharp cheddar cheese method Preheat oven to 350°. Grease a 9- x 13-inch glass baking dish. Mix all ingredients; pour into pan. Bake for 25-30 minutes. 12 – 15 servings : Sylvia Sublett Jones