|
The Extended Family Newsletter |
CAIN |
| Published By: Ms. Linda Hilburn 735 Hilburn Road Cotton Valley LA 71018 |
Note from
the Publisher: Please remember to send your 2003 subscription to me if you have not already done so. The annual rate is $8 or you may subscribe by the quarter ($2) if desired. Also remember the newsletters are on-line for free at the URL listed page left. If you have no computer at home, most libraries provide free Internet access. Some handy Tips from Martha Stewart: 1) Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips. 2) Use a meat baster to "squeeze" your pancake batter onto the hot griddle and you'll get perfectly shaped pancakes every time. |
| Edited By: Mr. Donald Hilburn 108 Forks Ferry Point Farmerville LA 71241 |
Sneak
Peek: Next issue we will feature Minnie and “Bird” Lasiter. We need your help if you are a direct descendant, or if you just knew the Lasiter family, we’d love to have an article from you. Deadline for hard copy: 15 Feb 03, E-mail or other electronic media 1 Mar 03. Also if you have memories of the Cain Family Life in other LA oil field locations such as Cotton Valley & Springhill and east Texas, we’d love to have an article. The same deadlines apply. |
 |
 |
Share Favorite Family Recipes
|
Oatmeal Cake—Theresa Peoples Pour 1½ cups boiling water on 1 cup oatmeal and let stand, add last to cake. Cream 1 cup brown sugar, 1 cup white sugar, 1 stick butter. Add 2 eggs and mix well. Add 1½ cups flour, 1 teaspoon cinnamon, 1 tsp soda, ½ teaspoon salt. Beat about 1 minute. Add oats. Pour into loaf pan and bake at 350 degrees about 40 minutes.
Icing ¼ cup butter 2 T. milk ½ C. nuts ½ C Coconut Mix and pour over cake when done and broil until golden brown (approximately 3 minutes). |
Easy Millionaire Candy 1 pkg (14 oz) caramels (preferably Hershey's) 1 pkg (20 oz) chocolate flavored almond bark 2 Tbs butter Pecan halves Melt butter and caramels in microwave for about 1-2 minutes. Take out and stir butter in well. Return to microwave and heat just until starts bubbling, approx 1 minute. (Different microwaves heat differently. What you want to achieve is to have the caramel hot enough not to run as you dip it out, but not too hard where it will not be pliable.) Stir in as many pecan halves as possible that the caramel will cover. Drop on lightly buttered cookie sheets. Let cool about 1 minute or until it will not burn your fingers. Shape into rounded mounds. Let cool completely. Melt chocolate in the microwave just until it is melted well. Drop candy mounds into chocolate and dip out with spoon. Drop back onto lightly greased pans. Let cool and serve. (If you have leftover chocolate, drop pecan halves into it and drop it on lightly greased pans.) Makes approximately 25-30 nice size pieces of candy. |