Momma used to make Ice Cream snow when I was a little girl. Not sure I would want any with the polution we have nowadays.

Ice Cream snow # 1

Ingredients:

1 gallon snow
1 cup white sugar
1 tablespoon vanilla extract
2 cups milk

Directions

When it starts to snow, place a large, clean bowl outside to collect the flakes. When full, stir in sugar and vanilla to taste, then stir in just enough milk for the desired consistency. Serve at once.

Ice cream snow # 2

1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
1 1/2 teaspoons vanilla extract
3/4 cup white sugar
1 gallon snow

In a large bowl, combine evaporated milk, eggs, vanilla and sugar until smooth. Gradually stir in snow until mixture reaches desired consistency. Eat at once.

Ginger Syrup

1 (3-inch) piece fresh ginger
2 cups granulated sugar
1 cup water

Peel ginger and cut it into 6 roughly equal pieces. Place ginger, sugar, and water in a small nonreactive saucepan and stir to combine.
Bring to a gentle boil over medium-high heat. When mixture boils, reduce heat and simmer until sugar is completely dissolved and syrup is slightly thickened, about 2 to 3 minutes.
Remove from heat and discard ginger pieces. Let cool, then strain syrup into a container with a tight fitting lid, cover, and refrigerate until ready to use.

Ginger Syrup #2

10 ounces fresh ginger, blemish free
2 cups sugar
1/4 cup water

1 Peel and slice ginger into 2 inch lengths and 1/8th inch thick. Using a Mandolin Slicer will give you uniform slices with ease and quickness.
2 Toss sugar and ginger together.
3 In a large heavy bottom pan, heat water, add sugared ginger, and bring to a very slow simmer.
4 Stir over low heat occasionally for 1 ½ hours.
5 The ginger will become translucent and the sugar will crystallize on the edge of the pan.
6 Sprinkle ¼ cup sugar on parchment paper or a silicone mat. Lay drained ginger on sugar. Toss the sugar when ginger has cooled enough to handle (about 10 minutes) to coat evenly.
7 Place in an air tight container out of heat and light.
8 The yummy sugar that is left over can be saved in a jar and used for tea, sugar the rim of glasses drinks, or in baking cookies or cakes.
9 And for the left over syrup add 1 cup water heat to mix and use as you would corn syrup.

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Ginger Syrup #3

3/4 cup of sliced ginger root, no need to peel
1 cup sugar
2 cups water

Combine ginger, sugar and water in a saucepan.
Bring to a boil over moderate heat.
Lower the heat and simmer 10 minutes.
Remove from heat and cool to room temperature.
Strain and keep refrigerated up to two weeks.
To serve add to taste, or about two tablespoons to a glass and add sparkling water and ice. Stir gently.

• 2 7-ounce cans green chiles
• 3 cups Monterrey Jack cheese, sliced
• 3 cups cheddar cheese, sliced
• 3/4 cup all-purpose flour
• 1 cup evaporated milk
• 1 cup sour cream
• 4 eggs
• 1 cup cooked chicken or turkey, diced
• 2 cups mild salsa

• 3 cups Fritos corn chips
• 3/4 cup chopped onion
• 1 cup grated cheddar cheese
• 2-1/2 cups chili (your favorite -- homemade, canned, whatever)

• 1 cup (2 sticks) butter, at room temperature
• 2 cups sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 1-1/3 cups all-purpose flour
• 3/4 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup chopped pecans
• 1/3 cup butter, at room temperature
• 2 3-ounce packages cream cheese, at room temperature
• 1/3 cup sugar
• 2 tablespoons all-purpose flour
• 2 eggs
• 3/4 teaspoon vanilla extract

• 3 very large onions
• cold water
• 1 cup all-purpose flour
• 1 teaspoon salt
• 2 eggs
• 2/3 cup milk
• 1 tablespoon canola oil
• canola oil for deep frying