NEW Recipes Added! The staff of The Henry County Bank has put together a collection of some of our most favorite recipes to share with you. We hope you enjoy them as much as we do!

1 stick margarine
2 cups graham cracker crumbs

Melt margarine, mix in crumbs, and press into 9 x 13 pan. Cool slightly.

16 oz. cream cheese, softened
1 cup powdered sugar
8 oz. Cool Whip

Beat cream cheese with mixer until creamy. Add powdered sugar and cool whip. Mix until creamed. Spread mixture on top of graham cracker crumbs.

Top with cherry pie filling. (Red food coloring and a dash of almond flavoring can be added to cherries.)

1 pt. French Dressing
2 tbsp. sugar

Add to taste:
Durkee's Salad Herbs
Garlic Salt
Parsley Flakes

Thin with a small amount of half-&-half.

For those who remember the "Little Brooklyn," this was the dressing Crystal made.

1-14 oz. pkg. caramels
1 tbsp. water
1 pkg. German sweet chocolate or Semi sweet chocolate
2 tsp. shortening
1- 10 oz. pkg. pretzel rods

In a double boiler, melt the caramels in water. Dip half of each pretzel into hot caramel. Place on a greased sheet of foil to cool. In a saucepan, melt the chocolate and shortening over low heat. Dip caramel coated pretzel rods into chocolate. Sprinkle with nuts. Return to foil to cool.

2 sticks margarine 1 cup water 2 cups sugar 2 cups + 2 tbsp. flour 1 tsp. salt

3 eggs 1/2 cup buttermilk 1 tsp. soda 1 tsp. vanilla

In saucepan, bring to boil margarine and water. Remove from heat; add sugar, flour, and vanilla. Add rest of ingredients and beat well. Pour into 12 x 17 jelly roll pan (greased and floured). Batter will be soupy. Bake at 350 for 20-25 minutes.

Frosting:
1 stick margarine
5 tbsp. milk
1 cup chopped nuts
3-1/2 cups powdered sugar
1/2 tsp. vanilla

Boil margarine and milk. Remove from heat and add powdered sugar, vanilla, and nuts. Mix well and pour on cake as soon as it comes from the oven.

3 eggs 1 1/2 c. white sugar 1 c. oil 2 tsp. vanilla 2 c. flour

1 tsp. salt 1 tsp. baking soda 1 1/2 tsp. cinnamon 2 c. diced apples 1/2 c. chopped nuts

Blend eggs, sugar, salt, oil, and vanilla. Add flour, baking soda, and cinnamon. Mix well. Fold in apples and nuts. Bake in lightly greased 9 x 13 pan at 325 degrees for 1 hour. Serve with Cool Whip.

In microwave safe bowl, mix:

1 8oz. Pkg. Cream cheese
1 c. Hormel chili (with or without beans)

Microwave on high until warm. Mix until cream cheese is blended well. Serve with your favorite chips.

1/2 c. butter, melted
1 c. brown sugar
3 c. corn flakes (push down in cup)
1 c. chopped nuts
1 c. coconut
1/2 gallon vanilla ice cream

Stir together butter and sugar. Add in nuts, coconut, and corn flakes. Press 2/3 of mixture into 9 x 13 pan. Fill with ice cream. Sprinkle the remaining 1/3 of crust over top of ice cream. Freeze overnight.

1/2 c. shortening 1 1/2 c. white sugar 1 egg 1 tsp. salt 1 c. buttermilk or sour milk

2 c. flour 1 tbsp. flour 1 tsp. soda 2 1/3 c. chopped rhubarb

Topping:

1/2 c. white sugar
1/3 c. chopped nuts
1 tsp. cinnamon

Cream together shortening and sugar. Add eggs, salt, and milk. Add 2 cups plus 1 tablespoon flour, soda and rhubarb. Pour into greased cake pan, 9 x 13. Sprinkle topping over mixture and bake at 350 degrees for 40 to 50 minutes.

Dressing:
In small bowl, combine:

1/2 c. oil
1/3 c. vinegar
1 tbsp. Worcestershire sauce
1 tbsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
Set Aside

In shallow dish, combine:

3-4 medium tomatoes cut into wedges
1 small onion thinly sliced and separated into rings
Sprinkle with basil (optional)

Pour dressing over tomatoes and onions. Cover. Refrigerate for several hours. Spoon dressing over tomatoes before serving.