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Cooking in Marlinton
Saint and Sinner Bars
Mrs. J. Layman Davis
1/2 cup butter or margarine
1 cup sugar
4 eggs
1 cup plus 1 Tbsp. flour
1-16 oz. can chocolate syrup
1 tsp salt
1 large bag miniature marshmallows
Cream shortening with sugar.
Add eggs, one at a time, beating thoroughly.
Work in flour.
Blend in chocolate syrup and salt.
Bake in a 15 1/2 x 10 1/2 inch jelly roll pan at 350º for 20 to 25 minutes.
Remove from oven and cover completely with miniature marshmallows
Return to oven for 2 minutes.
Cool.
Frosting
6 Tbsp. butter or margarine
6 Tbsp. milk
1 1/2 cups sugar
6 oz. pkg. chocolate chips
Mix butter, milk and sugar together.
Bring to a boil for 30 seconds.
Blend in chocolate chips, stirring to melt.
Spread over marshmallow layer and cut into bars with sharp knife dipped in hot water.
Mixed Pickle or
Green Tomato Relish
Margie Landis
11 cups green tomatoes, chopped coarse
4 cups green pepper, chopped
2 cups chopped onions
4 Tbsp. salt
3 cups vinegar
6 cups sugar
1 Tbsp. mustard seeds
1 Tbsp. celery seed
Mix together peppers, tomatoes and onions with salt.
Let stand 1 hour.
Drain well and add remaining ingredients.
Bring to a boil and simmer 30 minutes.
Put into jars and seal.
One jar of pimiento gives it color.