Neckbone Soup

From Dee Adams

1 Package of neckbones
1 Package of frozen corn, peas, okra and lima beans
2 cans of stewed tomatoes
A dash of Lawry's seasoned salt
Add black pepper to taste
Add two large bay leaves
2 chopped large yellow onions.
Cook neckbones in a large dutch oven or a really large pot. Add onions
season salt and pepper, skim fat and slim off the meat. Cook until it is so tender that the meat falls off the bone. You can leave the bones or remove them. Add the veggies and the bay leaves and stew for 45 minuteson low heat. At this time make some jiffy corn bread.


Twix Bars
35 individual Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread (about 40)
2 - 12 oz. bags milk chocolate chips
Combine the caramels with the water in a small pan and melt over
low heat. Place the shortbread cookies side by side on an ungreased
cookie sheet. Spoon a small amount of caramel onto each cookie.
Refrigerate cookies until the caramel is firm.
In the meantime, in a double boiler over low heat, melt the chocolate
chips. You may also use the microwave for melting the chocolate.
Just heat the chips for 1 minute on high, stir, then heat for another minute.
Remove the cookies from the refrigerator. Rest each one on a fork and
dip it into the chocolate. Tap the fork on the side of the pan or bowl
to knock off any excess chocoloate. Then place each one on a sheet
of waxed paper and let them cool at room temperature (65-70F).
This could take several hours, but the bars will set best this way.
If you want to speed up the process, put the candy in the refrigerator for 30 minutes.