Pineapple Fudge, Hot Broccoli Dip & Baked Potato Cheese Sauce

Favorite Ingredient Friday is hosted by Overwhelmed with Joy
Vintage Recipe Thursday is hosted by Joy of desserts

Trista over at Southern Fried Mama hosts Tasty Thursday

PINEAPPLE FUDGE
1 cup evaporated milk
3 cups sugar
2 tablespoons butter
1 cup crushed pineapple, drained well
2 teaspoons lemon juice

• Combine the milk, sugar and butter. Bring to a boil.
• Add pineapple and cook to 236 degrees (about 25 minutes), stirring constantly to prevent burning.
• Cool.
• Add lemon juice and beat until crystallization begins.
• Pour into a greased pan and mark into squares.

HOT BROCCOLI DIP
2 medium stalks of broccoli, finely chopped
1 small Vidalia onion, chopped
1 8 ounce package of cream cheese, softened
1 can cream of mushroom soup
1/2 teaspoon Worcestershire sauce
1/4 teaspoon tobasco sauce
1/4 teaspoon garlic powder
1 tablespoon water

• In a microwave safe bowl mix the broccoli, onion and water together. Microwave for 5 minutes or until tender.
• Blend together remaining ingredients until smooth.
• Add to broccoli mixture.
• Serve warm with crackers.

BAKED POTATO CHEESE SAUCE
1/2 cup sour cream
1/4 cup butter, melted
1 cup shredded sharp cheese
2 tablespoons green onions, chopped
1/2 teaspoon salt

• Mix together until smooth.
• Serve warm.
  

Vintage Recipe Thursday seems like a good place to offer you this list of can numbers and their size. Many old recipes call for an ingredient by the can size. I found these conversions in some vintage cook books. Many of my grandma's old recipes called for a specific dollar amount of an ingredient. I wish I had a conversion table for 5 cents of hamburger or 10 cents of pork chops. I had to go to the library and try and convert from old grocery ads based on the approximate year.

• No. 1 can = 1 1/3 cups
• No. 1 tall = 2 cups
  
• No. 2 can = 2 2/3 cups
• No. 2 1/2 can = 3 3/5 cups
• No. 3 can = 4 cups
• No. 10 can = 12-13 cups
• No. 303 = 2 cups
  

♥