Recipes
Buckeyes 1 lb. powdered sugar 18 oz. jar chunky peanut butter 1 stick margarine 2 tsp. vanilla 12 oz. bag chocolate chips ⅓ bar cooking paraffin Combine, mixing well, the sugar, peanut butter, margarine and vanilla. Form into 1-inch balls and refrigerate. Melt together paraffin and chocolate chips. Dip balls into chocolate. Place on wax … Read more
BLUEBERRY DESSERT 1 ¼ cup graham cracker crumbs ¼ cup melted butter Mix above together. Put ¾ of crumbs in a 9 inch pan. Heat together and cool 16 large marshmallows ½ cup milk fold in 1 cup cream whipped Put ½ of cream mixture over crumbs, spoon 1 can blueberry mix carefully over the … Read more
Party Salad Sylvia Onken 1ST LAYER: 1 (3 oz.) pkg. raspberry Jello 2 c. hot water 2ND LAYER: 1 env. Knox gelatine ½ c. cold water 1 c. coffee cream or 1 ctn. half & half 1 c. sugar 1 tsp. vanilla 1 (8 oz.) pkg. cream cheese ½ c. chopped nuts 3RD LAYER: 1 … Read more
Rhubarb Cookie Bar Kriss Fowler CRUST: 1 c. flour 5 T. powdered sugar 1 stick oleo FILLING: 2 eggs, beaten 1 ¼ c. sugar ¼ c. flour ¾ tsp. salt 2 c. rhubarb, cut fine Crust: Mix and press into baking dish. Bake 15 minutes at 350° in a 9×9-inch baking dish or a small … Read more
German Sweet Chocolate Pecan Pie Lani Anderson 1 (8 oz.) pkg. cream cheese, softened 1 ½ c. milk 1 (4 oz.) pkg. Jello milk chocolate flavor instant pudding & pie filling 1 (8 oz.) ctn. Cool Whip whipped topping, thawed 1 (4 oz.) pkg. Baker’s German sweet chocolate, chopped 2 c. chopped pecans 1 baked … Read more
ROYAL RHUBARB CRISP 4 cups fresh rhubarb cut in small pieces 1 cup white sugar 2 T. quick cooking tapioca ½ tsp. salt 1 (11 ounce) can mandarin oranges 1 cup rolled oats (uncooked) ¼ cup sifted flour ⅓ cup firmly packed brown sugar ¼ cup butter or margarine Combine rhubarb, white sugar, tapioca, salt. … Read more
Rhubarb Crunch 3 c. diced rhubarb 1 c. sugar 3 T. flour Combine and place in greased baking dish. COMBINE: 1 c. brown sugar 1 c. rolled oats ½ c. butter ½ c. vegetable shortening Sprinkle over rhubarb mixture and bake at 375° for 40 minutes. Serve warm with cream or ice cream. Ruthetta Smith … Read more
Marinated Carrot Salad Charlene Samuelson 2 lb. raw carrots, sliced 2 med, onions, sliced thin 1 med. green pepper, sliced SAUCE: 1 can tomato soup ¾ c. vinegar ⅔ c. sugar ½ c. vegetable oil 1 tsp. Worcestershire sauce 1 tsp. prepared mustard ½ tsp. salt Cook carrots about 8 minutes, until tender, with a … Read more
Crêpes 1 ⅛ c. sifted flour 3 eggs ⅛ tsp. salt 1 1/2 c. milk 2 T. vegetable oil 1 T. sugar butter Sift flour into bowl. Beat together eggs, salt, milk, and sugar; mix in oil. Chill 1 hour. Batter should be consistency of heavy cream. Melt a little butter in a 6-inch skillet … Read more
Swedish Apple Pie Jo Henderson 3 to 4 c. sliced apples 3 tsp. sugar 1 tsp. cinnamon 3/4 c. oleo 1 c. sugar 1 egg 1 c. flour 1 tsp. baking powder ½ c. chopped nuts Butter a 10-inch pie plate. Peel and slice 3 to 4 cups apples. Sprinkle with 3 teaspoons sugar and … Read more