Recipe Collection

CHEESE SAUSAGE BALLS 1 LB. SAUSAGE 1 LB. GRATED SHARP CHEESE 3 C. BISQUICK LET SAUSAGE COME TO ROOM TEMPERATURE. CRUMBLE SAUSAGE IN PAN AND BROWN. GRATE CHEESE AND LET SOFTEN TO ROOM TEMPERATURE. ADD BISQUICK SLOWLY AND MIX THOROUGH SHAPE INTO SMALL BALLS AND BAKE ON LIGHTLY GREASED COOKIE SHEET AT 425 UNTIL BROWN.. MAY BE FROZEN. CHEESE KRISPIES 1 CUP GRATED SHARP CHEESE 1 STICK SOFT MARGARINE MIX WELL AND ADD 1 CUP FLOUR 1/8 TSP TABISCO SPRINKLE OF CAYENNE PEPPER ADD 1 CUP RICE KRISPIES CHILL PLACE ON UNGREASED COOKIE SHEET BY ROUNDED TEASPOON FULL FLATTEN EACH COOKIE WITH A FORK. COOK ABOUT 10 MINUTES AT 350 DEGREES. SQUASH PICKLES 8 C. SLICED SQUASH 2 C. SLICED ONION SPRINKLE WITH 1 T. SALT. LET STAND FOR 1 HOUR. BRING TO A BOIL 1/2 C. DICED BELL PEPPER, 1/2 TSP CELERY SEED, 1/2 TSP. PREPARED MUSTARD, 1 3/4 C. SUGAR, 1/2 TSP HORSERADISH, AND 1 C. APPLE CIDER VINEGAR (5,). DRAIN SQUASH AND ONION. ADD TO BOILING MIXTURE AND BRING TO A SECOND BOIL. PACK IN HOT JARS AND SEAL. PROCESS IN WATER BATH ABOUT 10 MINUTES. BARBARAS PECAN THINGS 1 EGG WHITE BEATEN STIFF 1 CUP BROWN SUGAR 1 TSP VANILLA 2 CUPS PECAN HALVES ADD SUGAR TO BEATEN EGG WHITE, ADD SUGAR AND VANILLA AND BEAT AGAIN ADD PECANS. PLACE ON GREASED COOKIE SHEET. ADD PECANS IF THERE IS EXTRA MERINGUE. COOK AT 300 DEGREES UNTIL DONE CANADIAN CHEESE SOUP 1/4 LB BUTTER 1/2 C FINELY CHOPPED ONION 1/2 C FINELY SLICED CARROTS 1/4 C SIFTED FLOUR 1 TABLESPOON CORNSTARCH 1 QT CHICKEN STOCK -SOME FAT 1/8 TSP SODA 1 C GRATED AMERICAN CHEESE DONT SUBSTITUTE 1 QT MILK, ROOM TEMPERATURE MELT BUTTER IN LARGE POT. SAUTE ONIONS AND ADD CARROTS. MIX IN FLOUR. ADD CHICKEN STOCK, STIRRING IN A CIRCLE. ADD CORNSTARCH STIR AND ADD SALT AND PEPPER LIGHTLY. ADD SODA, SHAKEN IN, THEN CHEESE. LAST, ADD MILK. STIR AND SERVE HOT. LEFTOVERS WILL KEEP IN THE REFRIGERATOR. EASY CHEESE STRAWS 2 CUPS ALL-PURPOSE FLOUR 1 TEASPOON BAKING POWDER 1/2 TEASPOON SALT 1/8 TSP CAYENNE PEPPER 1 TSP PAPRIKA 1/2 CUP BUTTER SOFTENED 1 POUND SHARP CHEDDAR CHEESE SHREDDED COMBINE DRY INGREDIENTS CUT IN BUTTER WITH A PASTRY BLENDER OR 2 KNIVES UNTIL MIXTURE RESEMBLES COARSE MEAL. ADD CHEESE AND CONTINUE BLENDING UNTIL DOUGH ISN'T CRUMBLY. FORM INTO BALL. USE COOKIE GUN TO SHAPE DOUGH FOL- LOWING MANUFACTURER'S DIRECTIONS OR USE THE FOLLOWING PROCEDURE. DIVIDE DOUGH INTO FOURTHS, ON WAXED PAPER ROLL EACH PIECE INTO A RECTANGLE 1/3 INCH THICK. USE A PASTRY WHEEL TO CUT DOUGH INTO STRIPS 1/2 INCH WIDE AND ABOUT 4 INCHES LONG. PLACE STRIPS ON UNGREASED COOKIE SHEETS AND BAKE AT 375 FOR 8 TO 10 MINUTES OR UNTIL LIGHTLY BROWNED. DO NOT OVERBAKE. STORE IN AIRTIGHT CON- TAINER, PLACING WAXED PAPER BETWEEN LAYERS. THESE FREEZE WELL. YIELD 6 1/2 DOZEN ORANGE-PINEAPPLE ICE CREAM 4 EGGS 2 CUPS SUGAR 2 TABLESPOON VANILLA 1/4 TEASPOON SALT 1/2 PINT WHIPPING CREAM 2 CANS EAGLE BRAND MILK 1 BIG CAN CRUSHED PINEAPPLE 2 PKG ORANGE KOOLAID (UNSWEETENED) ENOUGH MILK TO FILL FREEZER PUT ALL INGREDIENTS EXCEPT MILK IN LARGE MIXING BOWL. MIX WELL WITH MIXER. PUT IN FREEZER CAN. ADD MILK TO FILLER LINE. FREEZE ACCORDING TO INSTRUCTIONS. STRAWBERRY ICE CREAM 1 1/2 CUPS SUGAR 1/4 CUP CORN STARCH 1/2 TEASPOON SALT 2/3 CUP KARO LIGHT CORN SYRUP 4 EGGS 5 CUPS MILK 3 PINTS STRAWBERRIES 2 CUPS HEAVY CREAM 2 TEASPOONS VANILLA IN HEAVY 4 QUART SAUCEPAN STIR TOGETHER SUGAR CORN STARCH SALT CORN SYRUP AND EGGS. GRADUALLY STIR IN MILK. COOK OVER MEDIUM HEAT, STIR RING CONSTANTLY, UNTIL SMALL AMOUNT SPOONED ONTO SURFACE OF CUSTARD MOUNDS SLIGHTLY CHILL. RINSE, STEM AND CRUSH STRAWBERRIES, STIR INTO CHILLED CUSTARD. STIR IN HEAVY CREAM AND VANILLA. FREEZE IN 5 OR 6 QUART ELECTRIC OR HAND CRANK FREEZER FOLLOWING MAN- UFACTURERS DIRECTIONS. MAKES ABOUT 5 QUARTS - HOT TOMATO RELISH COMBINE IN LARGE SAUCEPAN 2 CANS (1 POUND 12 OUNCES EACH) TOMATOES OR 8 CUPS PEELED, CHOPPED FRESH TOMATOES 3 MEDIUM ONIONS CHOPPED 3 GREEN PEPPERS CHOPPED 2 TO 4 FRESH OR CANNED JALAPENO PEPPERS CHOPPED 1 CUP CIDER VINEGAR 3/4 CUP BROWN SUGAR FIRMLY PACKED 2 TABLESPOONS SALT BRING TO BOIL OVER MEDIUM GAS FLAME (225-250 F DIAL SETTING ON C 1 1/2 TO 2 HOURS, STIRRING FREQUENTLY POUR INTO HOT CANNING JARS LEAVING 1/8 INCH HEAD SPACE. CLOSE JARS AND PROCESS IN BOILING WATER BATH 5 MINUTES. BOILING WATER SHOULD BE 1 TO 2 INCHES OVER TOP OF JARS DURING PROCESSING MAKES APPROXIMATELY 3 1/2 PINTS TOMATO PRESERVES 2 POUNDS RIPE TOMATOES 1/4 CUP LEMON JUICE 6 1/2 CUPS SUGAR 6-OUNCE BOTTLE LIQUID FRUIT PECTIN WASH, PEEL AND CORE TOMATOES. CUT UP OR CRUSH. PLACE 3 CUPS TOMATOES INTO LARGE KETTLE OR DUTCH OVEN. SIMMER 10 MINUTES. ADD LEMON JUICE AND SUGAR. BRING TO FULL BOIL, STIRRING CONSTANTLY. BOIL HARD FOR 1 MINUTE. REMOVE FROM HEAT AND STIR IN FRUIT PECTIN. SKIM OFF FOAM WITH METAL SPOON. LADLE INTO HOT STERILIZED JARS TO WITHIN ONE HALF-INCH OF TOP. SEAL IMMEDIATELY WITH PARAFFIN OR VACUUM LIDS. RECIPE MAKES ABOUT 8 HALF-PINTS. QUICK CHEESE FONDUE 1 CAN 10 3/4 OUNCES CONDENSED CHEDDAR CHEESE SOUP UNDILUTED 1 CUP COMMERCIAL FRENCH ONION DIP 1 CUP SHREDDED SHARP CHEDDAR CHEESE 4 OUNCES 1/2 TEASPOON DRY MUSTARD 2 DASHES CAYENNE PEPPER FRENCH BREAD CUT IN 1 INCH CUBES DILL DIP JANET FUNKHOUSER 2 C. SOUR CREAM (USE LITE) 1 1/4 C. MIRACLE WHIP (USE LITE) 2 T. DRIED ONION FLAKES (USE REAL) 2 T. PARSLEY FLAKES (USE REAL IF POSSIBLE) 1 TSP. LAWRY'S SEASONED SALT 1 TSP. DILL WEED (USE REAL OR SUPPLEMENT DRY WITH DILL JUICE) SUMMER SAUSAGE MIX THE FOLLOWING IN A LARGE BOWL 1 CUP OF WATER 2 TABLESPOONS MORTONS TENDER QUICK 1/2 TEASPOON ONION POWDER 1/8 TEASPOON GARLIC POWDER PINCH SALT 1 1/2 TEASPOONS LIQUID SMOKE 2 TABLESPOONS CRACKED PEPPER ADD 2 LBS OF LEAN GROUND MEAT, MAKE INTO 3 OR 4 LOGS AND WRAP IN SARAN WRAP AND REFRIGERATE FOR 24 HOURS, BAKE FOR ONE HOUR IN 300 DEGREE OVEN TURN ONCE AFTER 30 MINUTES FOR EVEN BROWNING EASY BANANA PEPPER PICKLES 2 QUART HOT BANANA PEPPERS 2 CUPS WATER 6 CUPS WHITE VINEGAR 1 TABLESPOON TURMERIC STERILIZE JARS & LIDS. WEAR RUBBER GLOVES. WASH BANANA PEPPERS. REMOVE BOTH ENDS FROM PEPPERS. REMOVE SEEDS. PACK IN JARS. COMBINE WATER, VINEGAR & TURMERIC IN SAUCEPAN; BRING TO A BOIL. POUR OVER PEPPERS. SEAL. PICKLED SQUASH 8 CUPS SQUASH 2 CUPS SLICED ONIONS 2 BELL PEPPERS 1 CUP SALT 3 CUPS SUGAR 2 TEASPOON CELERY SEED 2 CUPS VINEGAR SLICE SQUASH, ONIONS, AND PEPPERS DISSOLVE SALT IN WATER TO COVER VEGETABLES SOAK FOR 2 HOURS. DRAIN & RINSE WELL BRING SUGAR, CELERY SEED, AND VINEGAR TO A BOIL ADD VEGETABLES AND BOIL SAUSAGE DIP 1/2 POUND GROUND BEEF 1/2 POUND PORK SAUSAGE 1 POUND PASTEURIZED PROCESSED CHEESE, MELTED 1/2 CUP ONION, MINCED 1/2 CUP JALAPENO RELISH 1/2 CAN CREAM OF MUSHROOM SOUP 1/2 TEASPOON GARLIC POWDER COOK GROUND BEEF AND SAUSAGE TOGETHER UNTIL LIGHTLY BROWNED AND CRUMBLY; DRAIN. ADD REMAINING INGREDIENTS IN ORDER LISTED. SERVE WARM WITH CHIPS. YIELD: 4 CUPS. CRUNCHY BEEF BAKE CASSEROLE 1 PKG. (7 OZ.) ELBOW MACORONI (2 CUPS UNCOOKED) 1 POUND GROUND BEEF 1 CAN(10 3/4 OZ.) CONDENSED CREAM OF MUSHROOM SOUP 1 CAN(14 1/2 OZ.) WHOLE TOMATOES, CUT UP 3/4 CUP SHREDDED CHEDDAR CHEESE 1/4 CUP CHOPPED GREEN PEPPER 3/4 TEASPOON SEASONED SALT 1 CAN(3 OZ.) DURKEE/O&C REAL FRENCH FRIED ONIONS PAM VEGETABLE SPRAY PREPARE MACARONI AS DIRECTED ON PACKAGE; DRAIN. BROWN GROUND BEEF; DRAIN. COMBINE ALL INGREDIENTS EXCEPT ONIONS. POUR HALF THE MIXTURE INTO A 2-QUART CASSEROLE, SPRAYED WITH PAM. ADD 1/2 CAN ONIONS. POUR REMAINING MIXTURE OVER ONIONS. COVER, BAKE AT 350 F FOR 30 MINUTES. TOP WITH REMAINING ONIONS AND BAKE, UNCOVERED, 5 MINUTES LONGER. MAKES 4-6 SERVINGS. CHEDDAR FRITTERS 2 OZ BUTTER 8 OZ SELF RISING FLOUR 1/8 TEASPOON PEPPER & CAYENNE PEPPER 1 CUP BOILING WATER 8 OZ CHEDDAR CHEESE FAT FOR DEEP FRYING RUB FAT INTO FLOUR & SEASONINGS. POUR IN BOILING WATER, AND MIX TO A PLIABLE DOUGH. BEAT UNTIL SMOOTH AND KNEAD LIGHTLY. LEAVE UNTIL FIRM TO HANDLE. ROLL OUT THINLY AND CUT INTO 2 INCH SQUARES. PUT A TRIANGLE OF CHEESE ON EACH SQU. WET EDGES OF PASTRY AND FOLD OVER INTO A TRIANGLE. SEAL EDGES BY PRESSING WITH A FORK. FRY IN DEEP FAT UNTIL CRISP & GOLDEN. DRAIN & SERVE. EMPANATAS PANAMA STYLE MEAT FILLING- 1 POUND GROUND BEEF 1 ONION, CHOPPED 2 OR 3 JALAPENO PEPPERS CHOPPED 1/4 TSP GARLIC POWDER 1 PKG 3 OZ CREAM CHEESE 1/2 TSP SALT DOUGH- 2 STICKS MARGARINE 3 CUPS FLOUR 1 PKG 3 OZ CREAM CHEESE 1/2 TSP SALT 2 OR 3 TSP COLD WATER FOR FILLING, COMBINE GROUND BEEF, ONION, PEPPERS, GARLIC POWDER, AND SALT. BROWN UNTIL MEAT IS DONE AND ONIONS ARE SOFT. BREAK IN SMALL CUBES OF CREAM CHEESE, STIRRING UNTIL CHEESE IS MELTED. REMOVE FROM HEAT. FOR DOUGH MIX ALL INGREDIENTS TOGETHER IN ORDER LISTED. DIVIDE INTO SMALL BALLS OF DOUGH. ROLL EACH BALL OUT TO FORM A CIRCLE. FILL WITH MEAT FILLING, FOLD OVER AND FASTEN EDGES BY PRESSING WITH TINES OF FORK. BAKE AT 350 DEGREES 15 TO 20 MINUTES UNTIL BROWN. SERVE HOT. ANTOJITOS (APPETIZERS) BASE: 1/2 CUP CORN MEAL 1/2 CUP ALL PURPOSE FLOUR 1 1/2 TEASPOONS BAKING POWDER 1/2 TEASPOON SALT 3 TABLESPOONS VEGETABLE SHORTENING 1/3 CUP MILK 1/2 CUP (2 OUNCES) SHREDDED SHARP CHEDDAR CHEESE TOPPING: 1 CAN (4 OUNCES) CHOPPED GREEN CHILIES, DRAINED 1/3 CUP TACO SAUCE 1/3 CUP (1 1/2 OUNCES) SHREDDED SHARP CHEDDAR OR MONTEREY JACK CHEESE FOR BASE, COMBINE CORN MEAL, FLOUR, BAKING POWDER AND SALT IN MEDIUM-SIZED BOWL. CUT IN SHORTENING UNTIL MIXTURE RESEMBLES COARSE CRUMBS. ADD MILK AND CHEESE, MIXING JUST UNTIL DRY INGRED- IENTS ARE MOISTENED. KNEAD GENTLY ON LIGHTLY FLOURED SURFACE 30 SECONDS. ROLL ON LIGHTLY FLOURED SURFACE TO 1/4 INCH THICKNESS. HEAT OVEN TO 450 DEGREES. CUT DOUGH WITH 2 INCH ROUND BISCUIT CUTTER. PLACE CIRCLES ON UNGREASED COOKIE SHEET. PRESS INDENTATION IN CENTER OF EACH CI RCLE WITH BACK OF MEASURING 1/2 TEASPOON. FOR TOPPING, TOP EACH CIRCLE WITH PIECE OF CHILI, SCANT 1/2 TEASPOON TACO SAUCE, SCANT 1/2 TEASPOON SHREDDED CHEESE AND ANOTHER PIECE OF CHILI. BAKE AT 450 DEGREES FOR 8 TO 10 MINUTES OR UNTIL LIGHT GOLDEN BROWN AND CHEESE IS MELTED. MAKES ABOUT 2 1/2 DOZEN APPETIZERS. ZUCCHINI RELISH 10 CUPS ZUCCHINI DICED 4 LARGE ONIONS DICED 4 LARGE BELL PEPPERS DICED 1 JALEPINO PEPPER, SEEDS & ALL, FINELY DICED (OPTIONAL) 1/2 CUP SALT 2 1/2 CUPS CIDER VINEGAR 4 CUPS SUGAR 2 TABLESPOONS CORNSTARCH OR 4 TABLESPOONS FLOUR 1 TEASPOON TURMERIC 1 TEASPOON GROUND NUTMEG 1/4 TEASPOON PEPPER MIX DICED VEGETABLES TOGETHER. SPRINKLE WITH 1/2 CUP SALT AND LET STAND OVERNIGHT. IN THE MORNING, DRAIN AND RINSE WELL WITH COLD WATER. MIX TOGETHER THE REMAINING INGREDIENTS. BRING TO BOIL IN A LARGE KETTLE. ADD DICED VEGETABLES, THEN SIMMER 30 MINUTES. LADLE INTO HOT JARS, LEAVING 1/2 INCH HEADSPACE. PROCESS IN BOILING WATER BATH FOR 15 MINUTES. MAKES 7 PINTS. FROZEN CHERRY & FRUIT COCKTAIL SALAD 1 JAR CHERRIES 1 LARGE CREAM CHEESE 8 OZ 1 LARGE CAN FRUIT COCKTAIL BLEND CREAM CHEESE & JUICE FROM CHERRIES. DRAIN SYRUP FROM FRUIT COCKTAIL AND ADD TO MIXTURE WITH THE REST OF CHERRIES, THEN FREEZE. CHICKEN ALMOND CASSEROLE 2 CUPS COOKED CHICKEN CHOPPED 1 CAN CREME CHICKEN SOUP UNDILUTED 1 CAN MUSHROOM SOUP UNDILUTED 1 MEDIUM ONION DICED 1 BOX RICE A RONI FRIED RICE MIX PREPARED ACCORDING TO PACKAGE DIRECTIONS 1 CUP MAYONNAISE 2 TABLESPOONS LEMON JUICE 1 SMALL PACKAGE SLIVERED ALMONDS SAUTE ALMONDS IN 2 TABLESPOONS BUTTER OR MARGARINE COMBINE ALL INGREDIENTS EXCEPT ALMONDS SPOON INTO BUTTERED CASSEROLE DISH SPRINKLE LIGHTLY SAUTE ALMONDS OVER TOP BAKE AT 350 DEGREES FOR 30 MINUTES MUSHROOMS-CRESCENT ITALIANO BAKE 1 LB GROUND BEEF 1 CUP MUSHROOMS 1/2 CUP CHOPPED ONION 1/2 TEASPOON SALT 1/2 TEASPOON PEPPER 8 OZ. CAN TOMATO SAUCE 1/2 CUP SHREDDED CHEDDAR CHEESE 8 OZ. CAN REFRIGERATED CRESCENT DINNER ROLLS 1/2 CUP DAIRY SOUR CREAM 1/4 TEASPOON OREGANO 1/4 TEASPOON ROSEMARY OR BASIL PREHEAT OVEN TO 375 DEGREES. IN FRYING PAN, BROWN GROUND BEEF, MUSHROOMS AND ONION; DRAIN. ADD SALT, PEPPER AND TOMATO SAUCE. PLACE IN UNGREASED 8X12 INCH BAKING PAN AND SPRINKLE WITH CHEESE. SEPARATE DOUGH INTO 8 TRIANGLES. COMBINE SOUR CREAM AND HERBS; SPREAD 1 TABLESPOON MIXTURE ON EACH TRIANGLE. ROLL UP STARTING AT WIDE END. ARRANGE ON TOP OF CASSEROLE. BAKE AT 375 DEGREES FOR 25 TO 30 MINUTES OR UNTIL GOLDEN BROWN. REFRIGERATE ANY LEFTOVERS. MAKES 4 TO 6 SERVINGS. SQUASH CASSEROLE 2 POUNDS YELLOW SQUASH 1 LARGE ONION GRATED 2 CUPS FINE BREADCRUMBS 2 EGGS 2 TEASPOONS SALT 1 TEASPOON PEPPER 1 CUP CORNMEAL HOT SALAD OIL COOK SQUASH IN A SMALL AMOUNT OF WATER UNTIL TENDER, DRAIN AND MASH. ADD REMAINING INGREDIENTS EXCEPT CORNMEAL AND OIL. ADD MORE BREADCRUMBS IF MIX- TURE IS TOO SOFT TO HANDLE. SHAPE MIXTURE INTO CROQUETTES, ROLL EACH IN CORNMEAL. DEEP FRY IN HOT OIL UNTIL GOLDEN BROWN. YIELD 6 SERVINGS SALMON CROQUETTES SUPREME 1 (15 1/2 OZ)CAN RED OR PINK SALMON 2 EGGS BEATEN 1 CUP TOASTED BREADCRUMBS 1/2 CUP SCHREDDED CHEDDAR CHEESE SALT AND PEPPER TO TASTE ONION SALT TO TASTE ALL PURPOSE FLOUR HOT SALAD OIL DRAIN SALMON, REMOVE SKIN AND BONES. FLAKE SALMON WITH A FORK. ADD REMAINING INGREDIENTS EXCEPT FLOUR AND OIL, BLENDING WELL, SHAPE MIXTURE INTO CROQUETTES. COAT WITH FLOUR. PAN FRY IN HOT OIL UNTIL GOLDEN BROWN, TURNING ONLY ONCE. YIELD 6 SERVINGS. PEACHTREE RIBS 4 LBS. SPARERIBS 1(7 3/4 OUNCE) JAR STRAINED JUNIOR PEACHES 1/3 CUP CATSUP 1/3 CUP VINEGAR 2 TABLESPOONS SOY SAUCE 1/2 CUP FIRMLY PACKED BROWN SUGAR 2 CLOVES GARLIC, FINELY MINCED 1 TEASPOON GROUND GINGER CUT RIBS INTO SERVING-SIZE PIECES, AND PLACE IN A LARGE POT. COVER WITH WATER, AND BRING TO A BOIL; REDUCE HEAT, AND SIMMER UNTIL TENDER (40 TO 50 MINUTES). DRAIN; PLACE MEAT IN A SHALLOW BAKING PAN. COMBINE REMAINING INGREDIENTS, AND P OUR OVER MEAT. LET MARINATE IN REFRIGERATOR OVERNIGHT. DRAIN WELL, RESERVING MARINADE. GRILL RIBS OVER HOT COALS FOR 40 TO 50 MINUTES, DEPENDING UPON THICK NESS. BASTE WITH MARINADE FREQUENTLY DURING COOKING YIELD: 4 SERVINGS. SPAGHETTI 2 MEDIUM ONIONS CHOPPED 1 CLOVE GARLIC MINCED 1 MEDIUM BELL PEPPER CHOPPED 3 TABLESPOONS BACON DRIPPINGS 1 LB GROUND MEAT 2 TABLESPOONS CHILI POWDER 1 TEASPOON SALT DASH TABASCO DASH CAYENNE DASH PAPRIKA 1 TABLESPOON CATSUP 1 (10 OUNCE) CAN RO-TEL TOMATOES AND GREEN CHILIES(OR LESS) 2 TABLESPOONS WORCESTERSHIRE SAUCE 1 (8 OUNCE) BOX THIN SPAGHETTI 1 (8 OUNCE) CAN TOMATO SAUCE BROWN ONIONS GARLIC BELL PEPPER IN BACON DRIPPINGS. ADD MEAT AND REMAINING INGREDIENTS EXCEPT SPAGHETTI AND TOMATO SAUCE COOK SAUCE UNTIL MEAT IS TENDER COOK SPAGHETTI PLACE SPAGHETTI IN A TWO QUART BAKING DISH POUR MEAT SAUCE OVER SPAGHETTI ADD TOMATO SAUCE OVER ALL COVER AND BAKE AT 350 DEGREES FOR 15 TO 20 MINUTES SERVES SIX SALMON LOAF 1 (15 1/2 OUNCE)CAN SALMON 3 TABLESPOONS SALMON LIQUID 1 1/2 CUPS BREADCRUMBS 1 EGG 2 TEASPOONS GRATED ONION 1/3 CUP EVAPORATED MILK SALT AND PEPPER BUTTER SAUCE COMBINE ALL INGREDIENTS EXCEPT BUTTER SAUCE. PACK INTO A GREASED AND FLOURED 81/2X41/2X25/8 INCH LOAFPAN BAKE AT 350 FOR 35 MINUTES. SERVE WITH BUTTER SAUCE. YIELD ABOUT 4 TO 6 SERVINGS. BUTTER SAUCE 3 TABLESPOONS BUTTER OR MARGARINE 3 TABLESPOONS ALL PURPOSE FLOUR SALT AND PEPPER 11/2 CUPS MILK 2 EGG YOKS, BEATEN 1 TEASOON LEMON JUICE MELT BUTTER IN A SMALL SAUCEPAN STIR IN FLOUR SALT AND PEPPER UNTIL SMOOTH. ADD MILK SLOWLY COOK UNTIL THICKENED STIRRING CONSTANTLE BEAT SOME OF THE HOT MIXTURE INTO EGG YOLKS, STIR INTO RE- MAINING HOT MIXTURE. COOK 1 MINUTE. STIR IN LEMON JUICE. YIELD ABOUT 2 CUPS MEXICAN MEAT DISH BROWN IN SKILLET GROUND MEAT AND CHOPPED ONIONS ADD CAN GREEN CHILIES CHOPPED 1 CAN CREAM OF CHICKEN SOUP TEAR ABOUT 6 TORTILLIES AND ADD TO THIS 1 CAN RANCH STYLE BEANS 1 CUP GRATED CHEESE POUR IN BAKING DISH COVER THIS WITH CRUSHED DORITOES POUR OVER THIS 1 CAN ENCHILADA SAUCE BAKE IN MODERATE OVEN ABOUT 30 MINUTES OKRA GUMBO 3 STRIPS BACON 1 LARGE ONION THINLY SLICED 4 MEDIUM SIZE POTATOES 2 CANS TOMATOES 4 CUPS OKRA, CHOPPED 2 CUPS WATER SALT AND PEPPER TO TASTE SAUTE ONION AND BACON. ADD TOMATOES, POTATOES WATER, SALT AND PEPPER. SIMMER UNTIL POTATOES ARE ALMOST DONE. ADD OKRA, COVER AND SIMMER UNTIL OKRA IS ALMOST DONE. LET SET FOR ONE HOUR TO OBRAIN FULL FLAVOR. BEST WHEN FRESH OKRA IS USED. CHEESE CASSEROLE 1 PKG OF 12 TORTILLAS 1 LB. CHEESE SHREDDED 1 CAN GREEN CHILIES CHOPPED 1 CAN CREAM OF CELERY SOUP 1 LARGE CAN CONDENSED MILK 1 MEDIUM ONION GRATED 1 STICK BUTTER COMBINE SOUP, MILK, GRATED ONION AND GREEN CHILIES. DIP TORTILLAS IN MELTED BUTTER. PLACE 2 IN BOTTOM OF BAKING DISH. SPRINKLE GENEROUSLY WITH GRATED CHEESE. POUR SOME SOUP MIX OVER TORTILLAS AND CHEESE. CONTINUE IN ALTERNATE LAYERS UNTIL ALL INGREDIENTS ARE USED. SPRINKLE SOME CHEESE ON TOP. BAKE FOR 1 HOUR IN 300 DEGREE OVEN. POLLO CON ARROZ 1 2 1/2 LB CHICKEN, CUT INTO SERVING PIECES 1/3 CUP SALAD OIL 1 MEDIUM ONION, CHOPPED 1 CLOVE GARLIC, MINCED 3 1/2 CUPS CANNED TOMATOES 1 CUP RICE 1 TEASPOON SALT 1 GREEN PEPPER, SLICED IN RINGS DIP CHICKEN PIECES IN FLOUR SEASONED WITH SALT, PEPPER, AND PAPRIKA. FRY IN OIL UNTIL GOLDEN. ARRANGE IN CASSEROLE. COOK ONION AND GARLIC IN REMAINING OIL UNTIL SOFT. ADD TO CHICKEN. SPRINKLE RICE IN LIQUID AROUND CHICKEN. ADD TOMATOES AND SALT. COVER TIGHTLY AND BAKE IN 350 DEGREE 1811 OVEN OVER 1 1/2 HOURS AND ADD PEPPER RINGS THE 1811 LAST 20 MINUTES. SERVES 6. 1811 MEXICAN DINNER 2011 1 LB GROUND MEAT 2011 1 CAN RANCH STYLE BEANS 2011 1 PKG DORITOS 2011 PEPPERS 2011 1 CAN MUSHROOM SOUP 2011 LONGHORN CHEESE GRATED 2011 1 ONION GRATED 2011 BROWN MEAT, DRAIN, AND ADD SOUP, BEANS, PEPPERS, AND ONION. ALTERNATE WITH DORITOS 2011 AND CHEESE IN CASSEROLE DISH. BAKE FOR 20 TO 2011 30 MINUTES AT 350 TO 400 DEGREES. 2011 SQUASH CASSEROLE 1511 USE 1 1/2 QT CASSEROLE. THINLY SLICE SQUASH. 1511 PUT A LAYER OF SQUASH AND A LAYER OF THINLY SLICED ONION IN 1511 CASSEROLE. ANOTHER LAYER OF SQUASH, ONION AND LAST SQUASH. 1511 POUR 1 CAN OF CELERY SOUP OVER SQUASH. CRUMBLE 6 OF 7 1511 CRACKERS OVER TOP. PUT ON LID AND BAKE 40 MINUTES OR UNTIL SQUASH IS 1511 TENDER AND TOP IS BROWN. BAKE AT 350 DEGREES. USE NO 1511 SALT OR SEASONING. 1511 BEER-BATTER SHRIMP 1911 1911 2 DOZEN EXTRA-LARGE OR JUMBO GREEN,HEADLESS SHRIMP 1911 1 CUP SIFTED FLOUR 1911 1/4 TEASPOON SALT 1911 1/4 TEASPOON WHITE PEPPER 1911 3 EGGS, BEATEN 1911 1 CAN BEER 1911 TO PREPARE SHRIMP, PEEL TO LAST RING OF TAIL. 1911 USING SMALL PARING KNIFE, SPLIT SHRIMP LENGTHWISE 1911 ABOUT HALFWAY THROUGH. SIFT SALT AND PEPPER WITH 1911 FLOUR AND STIR INTO BEATEN EGGS. SLOWLY 1911 ADD BEER, STIRRING TO PREVENT LUMPING. 1911 BATTER SHOULD BE CONSISTENCY OF THIN PANCAKE BATTER. 1911 IF MORE FLOUR IS NEEDED, ADD 1 TABLESPOON AT A TIME. 1911 HOLDING EACH SHRIMP BY TAIL, DIP INTO BATTER 1911 AND FRY IN DEEP, HOT FAT UNTIL GOLDEN BROWN. 1911 COMPANY CASSEROLE 1611 8 HARD-COOKED EGGS 1611 1/4 CUP MELTED BUTTER 1611 1/2 TEASPOON WORCESTERSHIRE SAUCE 1611 1/4 TEASPOON PREPARED MUSTARD 1611 1 TEASPOON FINELY CHOPPED PARSLEY 1611 1 TEASPOON CHOPPED CHIVES 1611 1/3 CUP COOKED HAM, FINELY CHOPPED 1611 3 TABLESPOONS BUTTER 1611 3 TABLESPOONS ALL PURPOSE FLOUR 1611 1 CUP CHICKEN BROTH 1611 3/4 CUP MILK 1611 DASH SALT AND PEPPER 1611 1 CUP SHREDDED AMERICAN CHEESE 1611 CUT HARD-COOKED EGGS IN HALF LENGTHWISE REMOVE AND 1611 MASH YOLKS. MIX YOLKS WITH 1/4 CUP MELTED BUTTER, WORCESTERSHIRE 1611 SAUCE, MUSTARD, PARSLEY, CHIVES AND HAM. FILL WHITES WITH THIS 1611 MIXTURE. ARRANGE FILLED EGG HALVES IN A GREASED, FLAT 1611 1 1/2 TO 2 QUART BAKING DISH. TO PREPARE WHITE SAUCE - MELT 3 TABLESPOONS 1611 BUTTER IN SAUCE PAN. BLEND IN FLOUR AND COOK UNTIL BUBBLY. ADD CHICKEN 1611 BROTH, MILK AND SEASONINGS. COOK OVER LOW HEAT, STIRRING 1611 CONSTANTLY, UNTIL MIXTURE IS SMOOTH AND THICKENED THROUGHOUT. 1611 POUR SAUCE OVER EGG HALVES. SPRINKLE WITH CHEESE. BAKE AT 350 1611 DEGREES FOR 20 MINUTES OR UNTIL CHEESE IS MELTED. 1611 JALAPENO CORN MUFFINS - PAT'S 1411 3 CUPS CORNBREAD MIX (2 PKG CORN-KITS) 1411 2 1/2 CUPS SWEET MILK 1411 1/3 CUP SALAD OIL 1411 3 EGGS (SLIGHTLY BEATEN) 1411 1 LARGE ONION (GRATED) 1411 1 CAN WHOLE KERNEL CORN (DRAINED) 1411 1/2 CUP JALAPENO PEPPERS (CHOPPED FINE) 1411 1 1/2 CUP GRATED CHEESE 1411 MEASURE AND COMBINE ALL INGREDIENTS. 1411 MIX WELL AND POUR INTO GREASED MUFFIN TINS. 1411 BAKE AT 400 DEGREES F FOR 20 TO 25 MINUTES. 1411 TEMPERATURE - 400 DEGREES F 1411 TIME - 20 - 25 MINUTES 1411 YIELD - 20 MUFFINS 1411 MEDIUM WHITE SAUCE 1. MEASURE 1 TABLESPOON ARGO CORN STARCH INTO SAUCEPAN. GRADUALLY STIR IN 1 CUP MILK UNTIL SMOOTH. 2. ADD 2 TABLESPOONS MARGARINE, 1/4 TEASPOON SALT AND 1/8 TEASPOON PEPPER. 3. BRING TO BOIL OVER MEDIUM HEAT, STIRRING CONSTANTLY. BOIL 1 MINUTE. MAKES 1 CUP. FOR THIN WHITE SAUCE, USE 1 1/2 TEASPOONS CORN STARCH, FOR THICK WHITE SAUCE, INCREASE CORN STARCH TO 2 TABLESPOONS AND MARGARINE TO 3. BROWN SUGAR PRALINES 1 BOX LIGHT BROWN SUGAR 2/3 CUP EVAPORATED MILK 2 CUPS PECANS 1/4 STICK BUTTER COOK IN HEAVY SKILLET, STIRRING CONSTANTLY, UNTIL ALL SUGAR IS DISSOLVED. COOK UNTIL FORMS A SOFT BALL IN WATER. LET COOL AND BEAT UNTIL CREAMY, ADDING 1/4 STICK BUTTER AND 1 TEASPOON VANILLA. DROP BY TEASPOON ON WAXED PAPER. MICROWAVE PEANUT BRITTLE 1 CUP RAW PEANUTS 1 CUP SUGAR 1/8 TEASPOON OF SALT 1/2 CUP WHITE CORN SYRUP 1 TABLESPOON BUTTER (NOT MARGARINE) 1 TEASPOON VANILLA 1 TEASPOON SODA MIX PEANUTS, SUGAR, SALT AND CORN SYRUP IN DEEP BOWL THAT CAN BE USED IN THE MICROWAVE. COOK ON HIGH 4 MINUTES IN OVEN. STIR AND COOK 4 MINUTES MORE. REMOVE FROM OVEN AND ADD BUTTER AND VANILLA. STIR AND COOK 2 MORE MINUTES. REMOVE FROM OVEN, ADD SODA. IT WILL FOAM. STIR AND POUR ONTO FOIL-LINED COOKIE SHEET. SOPAIPILLAS SHORTENING FOR DEEP FAT FRYER 1 3/4 CUPS FLOUR, SIFTED 2 TEASPOONS BAKING POWDER 1 TEASPOON SALT 2 TABLESPOONS SHORTENING 2/3 CUP COLD WATER HEAT SHORTENING FOR DEEP FAT FRYER (AMOUNT DEPENDS ON SIZE OF FRYER). COMBINE FLOUR, BAKING POWDER AND SALT. SIFT INTO MIXING BOWL. CUT IN 2 TABLESPOONS SHORTENING AND ADD ENOUGH WATER TO MAKE A STIFF DOUGH. TURN DOUGH ONTO LIGHTLY FLOURED SURFACE AND KNEAD LIGHTLY UNTIL SMOOTH. COVER WITH CLEAN DISH TOWEL AND LET REST 10 MINUTES. ROLL DOUGH VERY THIN (ABOUT 1/8 INCH THICK) INTO 15" X 12" RECTANGLE. CUT IN 2" SQUARES. WHEN SHORTENING IN DEEP FAT FRYER IS VERY HOT(385F-400F), DROP 5-6 SQUARES OF DOUGH AT A TIME INTO FAT. (THESE EXPAND SO DON'T PUT TOO MANY.) TURN FREQUENTLY SO SOPAIPILLAS WILL PUFF EVENLY. REMOVE WITH A SLOTTED SPOON; DRAIN WELL. SERVE WARM WITH BUTTER, HONEY, OR COFECTINES' S SPAGHETTI PIE 6 OZ SPAGHETTI 2 TABLESPOONS BUTTER OR MARGARINE 1/3 CUP GRATED PARMESAN CHEESE 2 WELL BEATEN EGGS 1 CUP COTTAGE CHEESE(8 OZ) 1 LB GROUND BEEF OR BULK PORK SAUSAGE 1/2 CUP CHOPPED ONION 1/4 CUP CHOPPED GREEN PEPPER 1 8 OZ CAN (1 CUP) TOMATOES, CUT UP 1 6 OZ CAN TOMATO PASTE 1 TEASPOON SUGAR 1 TEASPOON DRIED OREGANO CRUSHED 1/2 TEASPOON GARLIC SALT 1/2 CUP SHREDDED MOZZARELLA CHEESE (2 OZ) COOK THE SPAGHETTI ACCORDING TO PKG DIRECTIONS; DRAIN ( SHOULD HAVE ABOUT 3 CUPS SPAGHETTI). STIR BUTTER OR MARGARINE INTO HOT SPAGHETTI. STIR IN PARMESAN CHEESE AND EGGS. FORM SPAGHETTI MIXTURE INTO A "CRUST" IN A BUTTERED 10 INCH PIE PLATE. SPREAD COTTAGE CHEESE OVER BOTTOM OF SPAGHETTI CRUST. IN SKILLET COOK GROUND BEEF OR PORK SAUSAGE, ONION, AND GREEN PEPPER TILL VEGETABLE ARE TENDER AND MEAT IS BROWNED. DRAIN OFF EXCESS FAT. STIR IN UNDRAI NED TOMATOES, TOMATO PASTE, SUGAR, OREGANO, AND GARLIC SALT; HEAT THROUGH. TURN MEAT MIXTURE INTO SPAGHETTI CRUST. BAKE, UNCOVERED, IN 350 DEGREE OVEN FOR 20 MINUTES. SPRINKLE THE MOZZARELLA CHEESE ATOP. BAKE 5 MINUTES LONGER OR TIL CHEESE MELTS. MAKES 6 SERVINGS. AMARILLO CHILI 4 SLICES BACON, CUT INTO 1/2 INCH PIECES 2 MEDIUM ONIONS, COARSELY CHOPPED 1 MEDIUM CLOVE GARLIC, FINELY CHOPPED 1/2 POUND LEAN PORK SHOULDER, COARSE CHILI GRIND 1 POUND BEEF ROUND, CUT INTO 1/2 INCH STRIPS 1/2 POUND BEEF CHUCK, COARSE CHILI GRIND 4 CANNED WHOLE GREEN CHILIES, SEEDED, CHOPPED 1 TABLESPOON GROUND HOT RED CHILI POWDER 2 TABLESPOONS GROUND MILD RED CHILIE 1 TEASPOON DRIED OREGANO (PREFERABLY MEXICAN) 1 1/2 TEASPOONS EACH: GROUND CUMIN, SALT 2 CANS (6 OUNCES EACH) TOMATO PASTE 1 CAN (1 POUND) PINTO BEANS, DRAINED FRY BACON IN A LARGE, DEEP, HEAVY POT OVER MEDIUM HEAT. WHEN THE BACON HAS RENDERED MOST OF ITS FAT, RE- MOVE THE PIECES WITH A SLOTTED SPOON; DRAIN ON PAPER TOWEL AND RESERVE. ADD ONIONS AND GARLIC TO THE BACON FAT AND COOK UNTIL ONIONS ARE TRASLUCENT. ADD PORK AND BEEF TO THE POT. BREAK UP ANY LUMPS WITH A FORK AND COOK OVER MEDIUM HIGH HEAT, STIRRING OCCASIONALLY, UNTIL THE MEAT IS EVENLY BROWNED. STIR IN 3 CUPS WATER AND ALL REMAINING INGREDIENTS EXCEPT THE BEANS AND BACON. HEAT TO BOIL, LOWER HEAT AND SIMMER, UNCOVERED, TWO HOURS. STIR OCCASIONALLY. TASTE AND ADJUST SEA- SONINGS. STIR IN THE BEANS AND BACON AND SIMMER 30 MINUTES LONGER. PEANUT BRITTLE 3 CUPS SUGAR 1 CUP WHITE KARO 1/2 CUP WATER 3 CUPS RAW PEANUTS 1 TABLESPOON MARGARINE 1 TEASPOON SALT 1 TEASPOON SODA COMBINE SUGAR, KARO & WATER IN SAUCEPAN. BRING TO A BOIL AND COOK UNTIL THREAD SPINS. ADD PEANUTS AND COOK UNTIL BROWNISH GOLD IN COLOR. REMOVE FROM HEAT AND ADD MARGARINE, SALT & SODA. STIR WELL & POUR INTO GREASED COOKIE SHEETS. SPREAD WITH GREASED SPOON. LET COOL & BREAK INTO PIECES. SCOTCH SHORTBREAD 1/2 CUP POWDERED SUGAR 1 CUP BUTTER OR MARGARINE 1 TEASPOON VANILLA 2 CUPS FLOUR 1/4 TEASPOON SALT 1/4 TEASPOON BAKING POWDER 1 CUP PECANS CREAM BUTTER WITH MIXER. SIFT POWDERED SUGAR. ADD IN POWDERED SUGAR GRADUALLY. MIX IN THE VANILLA. ADD FLOUR, SALT, BAKING POWDER, & PECANS & MIX WELL. ROLL DOUGH OUT TO 1/3 INCH THICK. CUT INTO SQUARES & COOK ON GREASED COOKIE SHEET AT 350 DEGREES UNTIL LIGHTLY BROWNED AROUND THE EDGES. SPRINKLE WITH POWDERED SUGAR. BLUEBERRY CHEESECAKE BARS MAKES 16 BARS 1 PACKAGE DUNCAN HINES BAKERY STYLE BLUEBERRY MUFFIN MIX 1/4 C BUTTER OR MARGARINE, SOFTENED 1/3 C FINELY CHOPPED PECANS 1 PKG (8 OZ) CREAM CHEESE, SOFTENED 1/2 C SUGAR 1 EGG 3 TABLESPOONS LEMON JUICE 1 TEASPOON GRATED LEMON PEEL 1. PREHEAT OVEN TO 350 DEGREES F. GREASE 9-INCH SQUARE PAN. 2. RINSE BLUEBERRIES FROM MIX WITH COLD WATER AND DRAIN. 3. CUT BUTTER INTO MUFFIN MIX WITH PASTRY BLENDER OR 2 KNIVES. STIR IN 1/3 CUP FINELY CHOPPED PECANS. PRESS INTO BOTTOM OF OF PAN. BAKE AT 350 DEGREES F. FOR 15 MINUTES OR UNTIL SET. 4. BLEND CREAM CHEESEAND SUGAR UNTIL SMOOTH IN LARGE BOWL. ADD EGG, LEMON JUICE AND LEMON PEEL. BEAT WELL. SPREAD OVER BAKED CRUST. SPRINKLE WITH BLUEBERRIES. SPRINKLE TOPPING FROM PACKET OVER BLUEBERRIES. RETURN TO OVEN. BAKE AT 350 DEGREES FOR 35 TO 40 MINUTES OR UNTIL FILLING IS SET. COOL COMPLETELY. REGRIGERATE UNTIL READY TO SERVE. CUT INTO BARS. LEMON BARS DELIGHT 2 C. SIFTED ALL-PURPOSE FLOUR 1/2 C. SIFTED CONFECTIONER'S SUGAR 1 C. BUTTER OR MARGARINE 4 EGGS 2 C. GRANUALTED SUGAR 1/3 C. LEMON JUICE 1/4 C. ALL-PURPOSES FLOUR 1/2 TSP. BAKING POWDER SIFTED CONFECTIONER'S SUGAR SIFT TOGETHER THE FIRST 2 INGREDIENTS. CUT IN BUTTER TILL MIXTURE CLINGS TOGETHER. PRESS IN 9X13-INCH BAKING PAN. BAKE AT 350 DEGREES TILL LIGHTLY BROWNED 20 TO 25 MIN. PUT EGGS, 2 C.SUGAR AND LEMON JUICE IN BLENDER. BLEND TILL THICK AND SMOOTH. SIFT 1/4 C. FLOUR AND BAKING POWDER; ADD TO BLENDER TILL MIXED. POUR OVER CRUST. BAKE AT 350 DEGREES FOR 25 MIN. SPRINKLE WITH CONFECTIONER'S SUGAR. COOKIE BARS 1 DUNCAN HINES BUTTER CAKE MIX 1 LARGE EGG 1 STICK SOFTENED MARGARINE MIX & PRESS INTO GREASED PAN 9X13 2 LARGE EGGS(BEATEN) 1 BOX POWDERED SUGAR 1 8OZ SIZE CREAM CHEESE POUR OVER CRUST & BAKE FOR 45 MINS. AT 325 OR 350 SKILLET COOKIES 1 STICK (1/2 CUP) MELTED MARGARINE 1 EGG (WELL BEATEN) 1 CUP SUGAR 1 CUP DATES CUT FINE 2 OR 2 3/4 CUP RICE CRISPIES 3/4 TO 1 CUP PECANS 1 TEASPOON VANILLA 1 BOX COCONUT (SMALL) MELT MARGARINE, ADD BEATEN EGG, SUGAR, AND DATES. COOK IN SKILLET AT 300 FOR 3-6 MINUTES STIRRING CONSTANTLY REMOVE FROM STOVE. ADD CEREAL PECANS AND VANILLA FORM INTO BALLS AND ROLL IN COCONUT. PRALINES - PAT'S 2 CUPS GRANULATED SUGAR 1 CUP BUTTERMILK OR CLABBER 1 TEASPOON SODA -LEVEL 1 TEASPOON VANILLA 1 CUP PECANS USE A BIG POT AND BOIL SLOWLY TO SOFT BALL STAGE. IT TURNS BROWN AS IT COOKS BUT STIR CONSTANTLY. TAKE OFF FIRE, ADD 1 TEASPOON VANILLA AND 1 CUP PECANS. STIR UNTIL IT BEGINS TO LOOK LIKE IT IS READY TO SUGAR OR CREAM. DROP IN SMALL CAKES ON WAX PAPER. DATE LOAF CANDY 1 STICK BUTTER OR MARGARINE 3 CUPS SUGAR 1 CUP WHITE SYRUP 1 CUP CANNED MILK 1/4 TSP SALT COOK IN A LARGE HEAVY PAN TO FIRM BALL STAGE WHEN TESTED IN WATER. REMOVE FROM FIRE AND ADD- 1/2 POUND PITTED CHOPPED DATES 2 CUPS CHOPPED PECANS 1 TSP VANILLA BEAT UNTIL COOL. POUR OUT ON A CAMP CLEAN CLOTH AND ROLL INTO 1 1/2 INCH DIAMETER ROLLS. CARAMEL CORN 1 CUP BROWN SUGAR 1/2 CUP BUTTER OR MARGARINE 2 QUARTS POPPED CORN 1/4 CUP LIGHT CORN SYRUP 1/2 TEASPOON SALT 1/2 TEASPOON BAKING SODA COOK BROWN SUGAR, BUTTER, CORN SYRUP IN GLASS 4-CUP MEASURE ON FULL POWER FOR 3 MINUTES. ADD 1/2 TEASPOON BAKING SODA AND STIR UNTIL FOAMY AND MIXED THOROUGHLY. POUR LIQUID OVER POPPED CORN IN VERY LARGE MICROWAVE-SAFE BOWL AND COOK ON FULL POWER FOR 1 1/2 MINUTES. STIR WELL AND CONTINUE COOKING FOR AN ADDITIONAL 1 1/2 MINUTES ON FULL POWER. POUR ONTO BUTTERED FOIL OR COOKIE SHEET AND LET COOL AND SEPARATE TO BREAK UP PIECES. PEANUT BRITTLE 1 CUP SUGAR 1/2 CUP CORN SYRUP 1 CUP RAW SPANISH PEANUTS 1 TEASPOON MARGARINE 1 TEASPOON VANILLA 1 TEASPOON BAKING SODA COOK SUGAR AND SYRUP IN MICROWAVE-SAFE 8-CUP GLASS MEASURE FOR 4 MINUTES ON FULL POWER. ADD PEANUTS AND COOK 3-4 MINUTES ON FULL POWER. STIR IN BUTTER AND VANILLA AND COOK ON FULL POWER FOR 1 1/2 MINUTES. ADD SODA AMD STIR WELL. POUR ONTO BUTTERED FOIL OR BUTTERED COOKIE SHEET AND LET COOL. BREAK INTO BITE-SIZE PIECES WHEN COOL. PEANUT PATTIES - PAT'S 2 CUPS SUGAR 1/2 CUP KARO 1/2 CUP MILK 1/4 CUP WATER 1/4 TSP SALT BOIL ABOVE TO SOFT BALL STAGE ADD 2 CUPS PEANUTS - PARCHED SLIGHTLY COOK TO HARD BALL STAGE REMOVE FROM HEAT ADD 1 CUP POWDERED SUGAR, 1 TSP VANILLA, 1/2 TSP RED FOOD COLOR ADD POWDERED SUGAR LAST AND BE READY TO POUR IT UP AFTER MIXING PUT IN 36 WELL BUTTERED MUFFIN TINS UNTIL SET. MILLION DOLLAR FUDGE 4 1/2 CUPS SUGAR 2 SMALL CANS CARNATION MILK OR ONE LARGE CAN 1/2 LB BUTTER ,OR 2 STICKS OF OLEO. MIX ALL TOGETHER BOIL 8 MINUTES TURN OUT BURNER ADD 2 PACKAGES OF CHOC. CHIPS ,HERSHEYS SEMI SWEET. ADD ONE 8 OZ JAR OF MARSHALLOW CREME STIR ALL UNTIL MELTED ADD 1 TEASPOON VANILLA ADD 1 LB PECANS MIX AND POUR IN A LINE PYREX DISH WITH WAX PAPER SET IN ICE BOX UNTIL HARD THIS IS BETTER REAL THICK MAKES ABOUT 4 1/2 TO 5 LBS9 MILLIONAIRES 1 (12 OZ.) PKG. KRAFT CARAMELS 2 TBSP. WATER 2 C. COARSELY CHOPPED PECANS 1/4 BLOCK PARAFFIN 1 (6 OZ.) PKG. CHOCOLATE CHIPS MELT CARAMELS WITH WATER IN TOP OF DOUBLE BOILER. STIR IN THE PECANS. DROP BY TEASPOONFUL ONTO WAXED PAPER. REFRIGERATE UNTIL FIRM ENOUGH TO REMOVE FROM PAPER. MELT PARAFFIN AND CHOCOLATE CHIPS IN TOP OF DOUBLE BOILER. DIP CARAMELS INTO CHOCOLATE MIXTURE WITH FORK. PLACE ON WAXED PAPER. DO NOT REFRIG STRAWBERRY CANDY 1912 1 PKG STRAWBERRY JELLO 1912 1 CUP CHOPPED NUTS 1912 1 3/4 CUPS COCONUT 1912 1 TSP VANILLA 1912 1 CAN EAGLE BRAND MILK 1912 1 TABLESPOON SUGAR OPTIONAL 1912 BLEND NUTS, COCONUT, VANILLA IN BLENDER UNTIL FINE. ADD EAGLE 1912 BRAND MILK. ADD JELLO AND SUGAR IF NEEDED. 1912 ROLL IN STRAWBERRY SHAPES IN ANOTHER PACKAGE OF JELLO 1912 OR COLORED SUGAR. 1912 CRACKER JACKS BOIL 1 CUP BROWN SUGAR 1 STICK OLEO 1/2 CUP WHITE KARO 1/2 CUP RAW PEANUTS BOIL FOR 5 MINUTES POUR OVER 4 QUARTS POPPED UNSALTED CORN. PUT IN SHALLOW PAN AND BAKE 1 HOUR ABOUT 275 OR 300 DEGREES, STIRRING EVERY 10-15 MINUTES. POUR ONTO WAXED PAPER AND SEPARATE. WILL KEEP UP TO 6 WEEKS IN TIGHTLY COVERED CONTAINER. (SPRAY PAN WITH PAM) SUGAR CRISP COOKIES FOR A CROWD 2612 4 CUPS SHORTENING 2612 4 CUPS SUGAR 2612 10 EGGS, BEATEN 2612 12 CUPS FLOUR 2612 1 TSP SALT 2612 2 TSP SODA 2612 2 TSP BAKING POWDER 2612 1 TBSP VANILLA 2612 CREAM SUGAR AND SHORTENING. ADD BEATEN EGGS. SIFT 2612 DRY INGREDIENTS AND MIX WITH EGG MIXTURE. ADD VANILLA. 2612 CHILL DOUGH FOR ABOUT AN HOUR. MAKE OUT IN SMALL BALLS 2612 WITH HANDS. PLACE ABOUT 1 INCH APART ON GREASED COOKIE SHEET. 2612 MASH WITH FORK OR BOTTOM OF FLOURED GLASS. SPRINKLE WITH 2612 SUGAR. BAKE AT 375 DEGREES 12 TO 15 MINUTES OR UNTIL 2612 LIGHT BROWN. MAKES A TUB FULL. STORE IN COVERED CONTAINER. 2612 ELEPHANT EARS 2 CUPS MILK 5 TABLESPOONS SUGAR 5 TABLESPOONS SHORTENING 2 TABLESPOONS SALT 2 ENVELOPES ACTIVE DRY YEAST 2 CUPS WARM WATER 6 CUPS ALL PURPOSE FLOUR 2 QUARTS VEGETABLE OIL CINNAMON SUGAR SCALD MILK. ADD SUGAR, SHORTENING, AND SALT. COOL TO LUKEWARM. SPRINKLE YEAST ONTO WARM WATER IN A LARGE BOWL. ADD MILK MIXTURE AND 2 CUPS FLOUR. BEAT UNTIL SMOOTH. STIR IN ENOUGH ADDITIONAL FLOUR TO MAKE A STIFF DOUGH. TURN DOUGH OUT ONTO A LIGHTLY FLOURED BOAD. KNEAD UNTIL SMOOTH AND ELASTIC, ABOUT 8 TO 10 MINUTES. PLACE IN A GREASED BOWL, TURNING TO GREASE TOP. COVER AND LET RISE IN A WARM PLACE, UNTIL DOUBLED IN SIZE, ABOUT 1 HOUR. DIVIDE DOUGH INTO 6-8 BALLS. ROLL EACH OUT IN THE FORM OF AN ELEPHANTS EAR. HEAT VEGETABLE OIL TO 375 DEGREES. DEEP FRY ELEPHANTS EARS, ONE AT A TIME, FOR ABOUT 3-5 MINUTES ON EACH SIDE OR UNTIL GOLDEN BROWN. SERVE HOT, SPRINKLED WITH CINNAMON SUGAR. RANGER COOKIES 2512 2512 1 CUP SHORTENING 2512 1 CUP WHITE SUGAR 2512 1 CUP BROWN SUGAR 2512 2 EGGS BEATEN 2512 2 CUPS FLOUR 2512 1/2 TSP BAKING POWDER 2512 1 TSP SODA 2512 1/2 TSP VANILLA 2512 2 CUPS QUICK OATMEAL 2512 2 CUPS CORN FLAKES 2512 1 CUP COCONUT 2512 1 CUP CHOPPED NUTS 2512 CREAM SUGAR AND SHORTENING. ADD BEATEN EGGS. SIFT DRY 2512 INGREDIENTS TOGETHER AND ADD TO CREAMED MIXTURE. ADD 2512 VANILLA, OATMEAL, AND CRUSHED CORNFLAKES. DROP BY 2512 TEASPOONFULS ON GREASED COOKIE SHEET. BAKE AT 375 DEGREES 2512 12 TO 15 MINUTES UNTIL LIGHT BROWN. 2512 PEANUT BUTTER COOKIES 2012 1 CUP MARGARINE 2012 1 CUP BROWN SUGAR 2012 1 CUP WHITE SUGAR 2012 2 EGGS 2012 1 CUP PEANUT BUTTER 2012 3 CUPS ALL-PURPOSE FLOUR 2012 2 TEASPOONS SODA 2012 MIX WELL. SHAPE INTO 1/4 INCH BALLS. PLACE ON 2012 UNGREASED COOKIE SHEET. FLATTEN WITH TINES 2012 OF FORK. BAKE AT 350 DEGREES. MAKES ABOUT 2012 5 DOZEN. 2012 MOLASSES KRINKLES 2712 1 1/2 CUPS SHORTENING 2712 2 CUPS BROWN SUGAR (PACKED) 2712 2 EGGS 2712 1/2 CUP MOLASSES 2712 4 1/2 CUPS SIFTED FLOUR 2712 4 TSP SODA 2712 1/4 TSP CLOVES 2712 2 TSP CINNAMON 2712 1/2 TSP GINGER 2712 CREAM SHORTENING, BROWN SUGAR, EGGS AND MOLASSES TOGETHER. 2712 SIFT REMAINING INGREDIENTS TOGETHER AND ADD TO CREAMED 2712 MIXTURE. CHILL THEN MAKE INTO WALNUT SIZED BALLS. ROLL 2712 IN GRANULATED SUGAR. SPACE FAR APART IN BAKING PAN. 2712 DON'T FLATTEN. BAKE AT 325 DEGREES UNTIL LIGHTLY BROWN. MAKES ABOUT 2712 5 DOZEN. STORE IN COOKIE JAR OR TIN WITH LID. 2712 COOKIES FROM CAKE MIX 1012 1 BOX CAKE MIX, CHOCOLATE, VANILLA, OR LEMON 1012 1/2 CUP OIL 1012 2 EGGS 1012 1 TEASPOON VANILLA OR LEMON 1012 MIX TOGETHER. ROLL IN BALLS. 1012 ROLL IN POWDERED SUGAR. PLACE ON COOKIE SHEET. 1012 DO NOT FLATTEN. BAKE ONLY 8 MINUTES IN 375 DEGREE OVEN. 1012 DO NOT OVERBAKE. 1012 TEA CAKES 2812 4 CUPS FLOUR, SIFTED 2812 2 CUPS SUGAR 2812 1 CUP OLEO 2812 3 TSP BAKING POWDER 2812 2 LARGE EGGS 2812 1/2 TSP SALT 2812 2 TSP VANILLA 2812 1/2 CUP BUTTERMILK OR SWEET MILK 2812 PINCH OF SODA, IF USING BUTTERMILK 2812 WORK TO A STIFF DOUGH, BY HAND, AS FOR BISCUITS. 2812 DIVIDE INTO THREE PARTS. ROLL OUT THIN, CUT AND BAKE 2812 UNTIL BROWN IN A 375 OR 400 DEGREES OVEN. THEY MAY BE 2812 DROPPED ONTO A GREASED BAKING SHEET BY TEASPOONFUL IF 2812 DESIRED. NUTS OR CHOCOLATE CHIPS OR COCONUT MAY 2812 BE ADDED. 2812 CHRISTMAS COOKIES 2812 3 CUPS FLOUR 3 TSP SODA 1/4 TSP SALT 1 TSP CINNAMON 1/2 TSP ALLSPICE 1/2 CUP SHORTENING 1 1/2 LBS PECANS 1 CUP BROWN SUGAR 4 EGGS 1/2 CUP BOURBON 1 LB CANDIED CHERRIES 1 LB PINAPPLE 1/2 LB CHOPPED DATES 1/2 LB WHITE RAISINS CREAM SHORTENING. ADD SUGAR EGGS AND BOURBON. LET SET FOR 10 MINUTES SIFT 2 CUPS OF FLOUR, SODA AND SPICES TOGETHER. ADD TO CREAMED MIXTURE. ADD REMAINING 1 CUP FLOUR TO CHOPPED FRUIT AND NUTS AND MIX WELL. POUR CREAMED MIXTURE OVER FRUIT AND NUTS. MIX WELL DROP ON GREASED COOKIE SHEET AND BAKE AT 300 DEGREES FOR 20 MINUTES. MAKES A LOT DEPENDING ON THE COOKIE SIZE ROCKY ROAD CANDY 1 49 OZ HERSHEY BAR 1 PKG SEMI SWEET CHOC CHIPS 2 EGGS 3/4 STICK OLEO 1 TEASPOON VANILLA MIX TOGETHER AND COOK FOR ABOUT 5 MINUTES COOL LONG TIME. POUR OVER ONE PACKAGE COLORED MARSHMALLOWS AND 1 CUP PECANS. MIX AND POUR OUT ON 3 PIECES WAX PAPER COVER WITH POWDERED SUGAR ROLL INTO A ROLL AND REFRIGERATE. PEANUT BUTTER BALLS 3 1/2 CUPS POWDERED SUGAR SIFTED 1 1/3 CUPS PEANUT BUTTER 1 1/3 STICKS SOFTENED MARGARINE 6 OZ PKG CHOCOLATE CHIPS 1/4 CAKE PARAFINE MIX POWDERED SUGAR PEANUT BUTTER AND MARGARINE ROLL INTO SMALL BALLS AND DIP IN MIXTURE OF MELTED PARAFIN AND CHOCOLATE CHIPS MAKES 6-7 DOZEN SPEEDY OATMEAL COOKIES STIR UNTIL SMOOTH 1 CUP BROWN SUGAR 1/2 CUP MARGARINE 1 EGG 1/2 TEASPOON SODA 1/2 TEASPOON BAKING POWDER 1/4 TEASPOON SALT 1 TEASPOON VANILLA ADD 1 CUP FLOUR 1 CUP OATMEAL 1/2 CUP NUTS DROP BY TEASPOONFULS ON UNGREASED BAKING SHEET BAKE IN 350 OVEN 10 TO 15 MINS. MEXICAN PECAN CANDY 2/3 C. CANNED MILK 3 CUPS SUGAR 2 TSP. WHITE KARO SYRUP 2 TSP. BUTTER 1 TSP. VANILLA 2 CUPS PECANS COMBINE MILK, SUGAR, AND SYRUP. COOK TO SOFT BALL STAGE. ADD BUTTER, VANILLA AND NUTS. BEAT UNTIL SMOOTH. DROP BY SPOONFULS ONTO WAXED PAPER. CEN-CIS 2 CUPS FLOUR 1/2 TEASPOON SALT 2 TEASPOONS BAKING POWDER 2 EGGS 1/3 CUP CONDENSED MILK 1/3 CUP SUGAR 1 TABLESPOON VEGETABLE OIL 1 TEASPOON ALMOND EXTRACT FAT FOR DEEP FRYING CONFECTIONERS' SUGAR, SIFTED SIFT TOHETHER, FLOUR, SALT AND BAKING POWDER. BEAT TOGETHER THE EGGS, MILK, SUGAR, OIL AND ALMOND EXTRACT UNTIL THICK. BEAT IN THE FLOUR MIXTURE, THEN TURN OUT ON TO A FLOURED SURFACE. KNEAD UNTIL SMOOTH. (IF TOO SOFT, ADD A LITTLE FLOUR.) COVER WITH A BOWL AND LET STAND 1 HOUR. DIVIDE THE DOUGH IN 2 PIECES. ROLL OUT EACH PIECE PAPER THIN. USE A FLUTED PASTRY WHEEL OR VERY SHARP KNIFE AND CUT 3/4" WIDE STRIPS, 5" LONG. LET STAND 10 MINUTES, HEAT THE FAT TO 370F. FRY A FEW PIECES AT A TIME UNTIL PUFFED AND BROWN, ABOUT 2 MINUTES. DRAIN WELL AND SPRINKLE WITH CONFECTIONERS' SUGAR. YIELD: 3 DOZEN. QUICK & EASY PEANUT BUTTER COOKIES 1 CUP SUGAR 1 CUP CRUNCHY PEANUT BUTTER 1 EGG CREAM PEANUT BUTTER AND SUGAR TOGETHER. MIX IN EGG. ROLL DOUGH IN BALLS. PLACE ON GREASED COOKIE SHEET. MASH WITH TINES OF FORK DIPPED IN SUGAR. BAKE FOR 5 TO 10 MINUTES OR UNTIL LIGHTLY BROWNED AROUND EDGES. PEANUT PATTIES 2 1/2 CUPS SUGAR 1 CUP MILK 2/3 CUPS WHITE CORN SYRUP 3 CUPS RAW PEANUTS 1 TEASPOON VANILLA SEVERAL DROPS RED FOOD COLORING COMBINE ALL INGREDIENTS EXCEPT VANILLA IN A SAUCEPAN AND COOK OVER MEDIUM HEAT UNTIL A HARD BALL FORMS. REMOVE FROM HEAT AND ADD 2 TEASPOONS BUTTER AND THE VANILLA. BEAT UNTIL CREAMY AND DROP BY SPOONSFULS ON TO WAX PAPER. SOUR-CREAM TWISTS 4 CUPS FLOUR 1 TEASPOON SALT 1 CUP MARGARINE 1 PKG DRY OR COMPRESSED YEAST 1/4 CUP LUKEWARM WATER 2 EGGS 1 CUP SOUR CREAM 1 TEASPOON VANILLA 1/2 TEASPOON GRATED LEMON RIND (OPTIONAL) 1 CUP SEEDLESS RAISINS 2/3 CUPS SUGAR-OR MORE (YOUR PREFERENCE) SIFT FLOUR AND SALT INTO A BOWL. CUT IN THE MARGARINE WITH A PASTRY BLENDER. SOFTEN THE YEAST IN THE WATER. BEAT THE EGGS UNTIL LIGHT. COMBINE THE EGGS WITH SOUR CREAM, YEAST, VANILLA, LEMON RIND AND RAISINS. STIR INTO THE PASTRY BASE AND MIX THOROUGHLY. LET RISE IN REFRIGERATOR 2 HOURS. (THIS DOUGH HAS MORE THE QUALITY OF PASTRY AND IT DOES RISE INT EHE REFRIGERATOR. MEASURE OUT THE SUGAR. SPRINKLE SOME SUGAR LIGHTLY OVER THE WAX PAPER OR DOUGHBOARD; WHICHEVER YOU USE. PLACE DOUGH ON BOARD AND SPRINKLE SUGAR VERY LIGHTLY OVER THE DOUGH. ROLL OUT INTO A 12 INCH SQUARE. FOLD THE DOUGH FROM EACH SIDE TO MAKE 3 LAYERS. ROLL OUT AGAIN AND REPEAT THE FOLDING, USING A LITTLE MORE SUGAR ON THE BOARD AND ON THE DOUGH TO PREVENT STICKING. ROLL OUT AGAIN. CUT INTO STRIPS 1 INCH WIDE AND 3 INCHES LONG. TWIST EACH 3 OR 4 TIMES. LAY THEM ON UNGREASED BAKING SHEET A COUPLE OF INCHES APART. SPRINKLE WITH SUGAR. NO ADDITIONAL RISING IS NEEDED. BAKE IN MODERATELY HOT OVEN, 375 DEGREES, 18 TO 20 MINUTES, UNTIL LIGHT BROWN. YIELD: 3 DOZEN TWISTS. BANANA DATE SCONES 2 CUPS FLOUR 1 TABLESPOON SUGAR 2 1/2 TEASPOONS BAKING POWDER 1 TEASPOON SALT 1/4 CUP BUTTER 2 EGGS 1/4 CUP WHIPPING CREAM 2 RIPE MEDIUM-SIZE BANANAS, MASHED 3/4 CUP CHOPPED DATES IN A MIXING BOWL, STIR TOGETHER FLOUR, SUGAR, BAKING POWDER AND SALT. CUT IN BUTTER UNTIL MIXTURE IS CRUMBLY. BEAT EGGS; RESERVE 2 TABLESPOONS EGG MIXTURE. TO RE- MAINING EGG, ADD CREAM AND BANANAS. ADD BANANA MIXTURE ALL AT ONCE TO FLOUR MIXTURE, ALONG WITH DATES; STIR GENTLY UNTIL MOISTENED. TURN ONTO LIGHTLY FLOURED BOARD. PAT OUT GENTLY WITH FLOURED HAND TO 1/2 INCH THICK. CUT INTO DIAMOND SHAPES AND PLACE ON LIGHTLY GREASED BAKING SHEETS. BRUSH TOP WITH RESERVED EGG AND SPRINKLE WITH SUGAR. BAKE AT 450 DEGREES 15 MINUTES. SERVE WARM. MAKES ABOUT 1 DOZEN. CREOLE PRALINE WAFERS 4 CUPS SUGAR 3/4 CUP MILK 1/4 C BUTTER 1/4 C SOUR CREAM 1 TEASPOON BAKING SODA 1/2 TSP SALT PINCH CREAM OF TARTAR 1 TSP VANILLA 2 CUPS PECAN HALVES IN MEDIUM BOWN, CREAM SUGAR, MILK, BUTTER AND SOUR CREAM TOGETHER UNTIL SMOOTH. ADD BAKING SODA, SALT AND CREAM OF TARTAR. POUR MIXTURE INTO LARGE, HEAVY SAUCEPAN AND BRING TO A BOIL. BOIL GENTLY OVER LOW HEAT, STIRRING OCCASIONALLY, UNTIL MIXTURE REACHES THE SOFT BALL STAGE OR UNTIL A SMALL AMOUNT OF THE MIXTURE FORMS A SOFT BALL WHEN DROPPED INTO A CUP OF COLD WATER. REMOVE FROM HEAT AND STIR VIGOROUSLY UNTIL MIXTURE BECOMES VERY THICK. ADD VANILLA AND PECAN HALVES AND STIR UNTIL WELL COMBINED. DROP MIXTURE BY TABLESPOONS ONTO WAX PAPER TOFORM TABLESPOONS ONTO WAX PAPER TO FORM INDIVIDUAL WAFERS. LET COOL UNTIL HARDENED. MAKES ABOUT 2 DOZEN PRALINES. SOUTHERN PECAN BARS CRUST- 1 CUP FLOUR 1/4 CUP POWDERED SUGAR 1/2 C BUTTER 1/2 CUP CHOPPED PECANS FILLING- 2 EGGS 3/4 CUP DARK CORN SYRUP 1/3 C BROWN SUGAR 3 TABLESPOONS FLOUR 1/2 TSP SALT 1 TSP VANILLA 1 CUP COARSELY CHOPPED PECANS FOR CRUST - GREASE A 9-INCH SQUARE PAN. IN MEDIUM BOWL COMBINE FLOUR AND SUGAR. CUT IN BUTTER UNTIL MIXTURE RESEMBLES A FINE MEAL. STIR IN NUTS. PRESS EVENLY OVER BOTTOM OF PAN. BAKE AT 350 DEGREES FOR 15 MINUTES. FOR FILLING - BEAT EGGS LIGHTLY IN MEDIUM BOWL. STIR IN REMAINING INGREDIENTS EXCEPT NUTS. POUR OVER BAKED LAYER. SPRINKLE WITH NUTS. BAKE AN ADDITIONAL 25 TO 30 MINUTES. COOL 1 HOUR BEFORE CUTTING INTO BARS. PEANUT BUTTER FINGERS 1/2 CUP BUTTER 1/2 CUP SUGAR 1/2 C FIRMLY PACKED BROWN SUGAR 1 EGG UNBEATEN 1/3 CUP PEANUT BUTTER 1/2 TSP. SODA 1/4 TSP. SALT 1/2 TSP VANILLA 1 CUP FLOUR 1 CUP QUICK OATS TOPPING 16 OZ PKG CHOC CHIPS 3 TABLESPOON PEANUT BUTTER 2 CUP POWDERED SUGAR 2 TO 3 TABLESPOON WATER TO MAKE SPREADABLE CREAM BUTTER, SUGAR, AND BROWN SUGAR. BLEND IN EGG, PEANUT BUTTER, BUTTER SODA SALT AND VANILLA. STIR IN FLOUR AND OATS. SPREAD IN GREASED 13X9" PAN. BAKE AT 250 FOR 20 TO 25 MINUTES. SPRINKLE WITH CHOCOLATE CHIPS AND MELT. THEN TOP WITH POWDERED SUGAR AND WATER GLAZE 100 GOOD COOKIES 1 CUP WHITE SUGAR 1 CUP BROWN SUGAR 1 CUP MARGARINE 1 CUP OIL 1 EGG 3/4 TSP SALT 3 1/2 CUP FLOUR 1 TSP SODA 1 TSP VANILLA 1 TSP CREAM OF TARTER 1 CUP RICE KRISPIES 1 CUP COCONUT 1 CUP QUICK OATMEAL MIX IN ORDER. DROP BY TEASPOON ON GREASED SHEET. BAKE AT 350 DEGREES. CHEWY PRALINES - PAT'S 2 CUPS SUGAR 2 CUPS WHITE KARO BOIL IN A LARGE PAN UNTIL FORMS FIRM BALL 245 DEGREES. REMOVE FROM HEAT AND ADD THE FOLLOWING - 1 CUP WHIPPING CREAM 1 CUP HALF-AND-HALF 1 STICK BUTTER - 1/4 POUND COOK UNTIL FORMS A BALL - MORE THAN A SOFT BALL BUT LESS THAN A FIRM BALL 242 DEGREES. REMOVE FROM HEAT, ADD 1 TABLESPOON GOOD VANILLA. ADD 8 CUPS PECAN HALVES. DROP BY TEASPOONFULS ON BUTTERED COOKIE SHEET. WRAP INDIVIDUALLY IN HANDI-WRAP. PINEAPPLE-GLAZED APPLE PIE 1 1/2 CUPS UNSWEETENED PINEAPPLE JUICE 3/4 CUP SUGAR 7 TART MEDIUM APPLES, PEELED, CORED, AND CUT IN WEDGES (7 CUPS) 3 TABLESPOONS CORNSTARCH 1 TABLESPOON BUTTER OR MARGARINE 1/2 TEASPOON VANILLA 1/4 TEASPOON SALT 1 BAKED 9 INCH SINGLE CRUST PIE SHELL, COOLED IN LARGE SAUCEPAN COMBINE 1 1/4 CUPS OF THE PINEAPPLE JUICE AND THE SUGAR. BRING TO BOILING; ADD APPLE WEDGES. SIMMER, COVERED, 3 TO 4 MINUTES OR TILL AP- PLES ARE TENDER BUT NOT SOFT. WITH SLOTTED SPOON, LIFT APPLES FROM PINEAPPLE LIQUID; SET APPLES ASIDE TO DRAIN. BLEND THE REMAINING 1/4 CUP PINEAPPLE JUICE SLOWLY INTO CORNSTARCH; ADD TO HOT PINEAPPLE LIQUID IN SAUCEPAN. COOK AND STIR TILL MIXTURE THICKENS AND BUB- BLES; COOK 1 MINUTE MORE. REMOVE FROM HEAT. STIR IN THE BUTTER OR MARGARINE, VANILLA, AND SALT. COVER AND COOL 30 MINUTES WITHOUT STIRRING. POUR HALF THE PINEAPPLE MIXTURE INTO THE BAKED PIE SHELL, SPREADING TO COVER BOTTOM. ARRANGE COOKED APPLES ATOP. SPOON REMAINING MIXTURE OVER APPLES. COVER AND REFRIGERATE TILL CHILLED. BEFORE SERVING, GARNISH CENTER OF PIE WITH WHIPPED CREAM AND CHOP PED MACADAMIA NUTS, IF DESIRED. FUDGE PIE MELT TOGETHER 2 STICKS MARGARINE 8 TABLESPOON COCOA ADD 2 CUPS SUGAR 1 CUP FLOUR 4 UNBEATEN EGGS 2 TEASPOONS VANILLA 1 CUP CHOPPED PECANS MIX TOGETHER. BAKE IN GREASED PAN AT 325 DEGREES FOR 30 MINUTES. BROWN SUGAR PECAN PIES - PAT'S 1 PKG DARK BROWN SUGAR (3 CUPS) 3 TABLESPOONS FLOUR 1/2 CUP BUTTER 3 EGGS 1 CUP MILK 1 TEASPOON VANILLA 1/2 TEASPOON SALT CHOPPED PECANS COMBINE SUGAR AND BUTTER. ADD FLOUR AND EGGS. ADD MILK VANILLA AND SALT. STIR IN PECANS. POUR INTO UNBAKED PIE SHELLS. BAKE AT 450 DEGREES FOR 10 MINUTES. REDUCE HEAT TO 375 DEGREES AND BAKE ABOUT 25 MORE MINUTES OR UNTIL CENTER OF PIE IS FIRM. FRUIT FILLED PIES (FRIED PIES) 2 STICKS MARGARINE, SOFTENED 1 8 OZ CREAM CHEESE, SOFTENED 2 CUPS FLOUR 1 TABLESPOON SOUR CREAM FRUIT FILLING CREAM TOGETHER THE CREAM CHEESE AND MARGARINE. ADD THE FLOUR AND SOUR CREAM. STIR UNTIL WELL MIXED. LET COOL IN REFRIGERATOR FOR 2-3 HOURS. MAKE THE DOUGH INTO SMALL BALLS (ABOUT THE SIZE OF A HALF DOLLAR). ROLL INTO A CIRCLE. MOISTEN THE EDGES WITH WATER. PUT ABOUT 2 TABLESPOONS OF FILLING IN THE MIDDLE OF THE DOUGH. FOLD OVER THE DOUGH AND PRESS THE EDGES TOGETHER WITH THE TINES OF A FORK. TRIM THE UNEVEN EDGES OF THE DOUGH OFF WITH A SHARP KNIFE. PLACE ON AN UNGREASED COOKIE SHEET AND BAKE AT 350 DEGREES FOR 20 TO 30 MINUTES OR UNTIL BROWNED. LIGHT,N FRUITY PIE 1 PKG. (3 OZ.) JELL-O GELATIN, ANY FLAVOR 2/3 CUP BOILING WATER 2 CUPS ICE CUBES 1 CONTAINER (8 OZ.) COOL WHIP, THAWED FRUIT(OPTIONAL)* *SUGGESTED FRUITS: 1 CUP FRESH RASPBERRIES OR BLUEBERRIES 1 CUP DICED ORANGE SECTIONS, FRESH STRAWBERRIES, OR BANANA 1 CAN (8 3/4 OZ.) APRICOTS OR SLICED PEACHES, DRAINED AND DICED 1 CAN (8 1/4 OZ.) CRUSHED PINEAPPLE, DRAINED 1 CAN (8 3/4 OZ.) FRUIT COCTAIL, DRAINED DISSOLVE GELATIN COMPLETELY IN BOILING WATER, STIRRING ABOUT 3 MINUTES. ADD ICE CUBES AND STIR UNTIL GELATIN IS THICKENED, ABOUT 2 OR 3 MINUTES. REMOVE ANY UNMELTED ICE. USING WIRE WHISK, BLEND IN COOL WHIP NON-DAIRY WHIPPED TOPPING; THEN WHIP UNTIL SMOOTH. FOLD IN FRUIT. CHILL, IF NECESSARY, UNTIL MIXTURE WILL MOUND. SPOON INTO CRUST. CHILL 3 HOURS. GARNISH, IF DESIRED. PECAN PIE 1 CUP WHITE CORN SYRUP 1 CUP DARK BROWN SUGAR 1/3 CUP MELTED BUTTER 1 HEAPING CUP SHELLED PECANS 3 WHOLE EGGS, VANILLA PINCH OF SALT MIX ABOVE INGREDIENTS WELL, POUR INTO AN UNBAKED 9-INCH PASTRY PIE SHELL AND BAKE IN 350 DEGREE OVEN FOR 45 TO 50 MINUTES. PIE MERINGUE (COMMERCIAL) 4 TABLESPOONS SUGAR 1 CUP WATER 2 TABLESPOONS CORN STARCH STIR SUGAR AND CORNSTARCH TOGETHER UNTIL WELL BLENDED. SLOWLY ADD WATER, STIRRING TILL SMOOTH. BRING MIXTURE TO A BOIL AND STIR TILL GLOSSY AND THICK COOL MIXTURE. MEANWHILE BEAT 3 EGG WHITES AND 3 TEASPOONS SUGAR. SLOWLY ADD COOLED LIQUID TO EGG WHITES NOTE CORNSTARCH MIXTURE MUST BE COOLED. (KEEPS LONGER, DOES NOT SHRINK OR WEEP) CARAMEL PIE 2912 3 CUPS SUGAR 2912 2 1/2 CUPS WATER 2912 6 TBSP. FLOUR 2912 4 LARGE EGGS, SEPARATED 2912 1 CUP EVAPORATED MILK 2912 MELT 2 CUPS OF SUGAR IN HEAVY SKILLET UNTIL ALL IS MELTED AND MAKES A BROWN SYRUP. ADD WATER, COOK UNTIL 2912 DISSOLVED. MIX TOGETHER THE REMAINING CUP OF 2912 SUGAR, FLOUR, MILK, AND BEATEN EGG YOLKS. 2912 POUR INTO THE SYRUP, STIRRING. LET COOK UNTIL THICK ENOUGH FOR 2912 PIE. POUR INTO 2 BAKED AND COOLED PIE CRUSTS. ADD 1 TSP VANILLA 2912 AND A PINCH OF SALT BEFORE POURING INTO THE CRUSTS. TOP 2912 WITH MERINGUE MADE BY WHIPPING THE EGG WHITES STIFF, ADDING 2912 8 TABLESPOONS OF SUGAR. WHIP UNTIL ALL SUGAR IS 2912 DISSOLVED. ADD 1 TSP VANILLA AND PUT ON PIES. BROWN 2912 IN 375 DEGREES OVEN. 2912 LEMON MERINGUE PIE LEMON FILLING 1/4 CUP CORNSTARCH 3 TABLESPOONS FLOUR 1 3/4 CUPS SUGAR 1/4 TEASPOONS SALT 4 EGG YOLKS SLIGHTLY BEATEN 1/2 CUP LEMON JUICE 1 TABLESPOON GRATED LEMON PEEL 1 TABLESPOON BUTTER MERINGUE 4 EGG WHITES 1/4 TEASPOON CREAM OF TARTAR 1/2 CUP SUGAR MAKE LEMON FILLING. IN MEDIUM SAUCEPAN, COMBINE CORNSTARCH, FLOUR 1 3/4 CUPS SUGAR AND SALT, MIXING WELL. GRADUALLY ADD 2 CUPS WATER, STIRRING UNTIL SMOOTH. OVER MEDIUM HEAT, BRING TO BOILING, STIRRING OCCASIONALLY, BOIL 1 MINUTE, TILL SHINY AND TRANSLUCENT. QUICKLY STIR SOME OF HOT MIXTURE INTO YOLKS. POUR BACK INTO HOT MIXTURE, STIR TO BLEND. RETURN TO HEAT. COOK OVER LOW HEAT 5 MINUTES, STIRRING OCCASIONALLY. REMOVE FROM HEAT, STIR IN LEMON JUICE, LEMON PEEL AND BUTTER. POUR INTO PIE SHELL. PREHEAT OVEN TO 400 F. MAKE MERINGUE. IN MEDIUM BOWL, WITH MIXER AT MEDIUM SPEED, BEAT WHITES WITH CREAM OF TARTAR UNTIL FROTHY. GRADUALLY BEAT IN SUGAR, 2 TABLESPOONS AT A TIME, BEATING AFTER EACH ADDITION. BEAT AT HIGH SPEED UNTIL STIFF PEAKS WHEN BEATER IS SLOWLY RAISED. SPREAD MERINGUE OVER LEMON FILLING, CAREFULLY SEALING TO EDGE OF THE CRUST AND SWIRLING THE TOP DECORATIVELY. BAKE 7 TO 9 MINUTES, OR UNTIL THE MERINGUE IS GOLDEN BROWN. LET COOL COMPLETELY ON RACK - 2 1/2 TO 3 HOURS. SERVES 8. CUT WITH A WET KNIFE. UNUSUAL BLUEBERRY PIE 2112 2112 1 (2 OZ) PACKAGE WHIPPED TOPPING MIX 2112 3/4 CUP COLD MILK 2112 1 TEASPOON VANILLA EXTRACT 2112 1 CUP SUGAR 2112 1 (8 OZ) PACKAGE CREAM CHEESE, SOFTENED 2112 1 LARGE BANANA, SLICED 2112 1 (10 INCH) BAKED PIE SHELL 2112 1 (22 OZ) CAN BLUEBERRY PIE FILLING 2112 COMBINE WHIPPED TOPPING MIX, MILK, AND VANILLA. BLEND WELL. ADD SUGAR AND CREAM CHEESE. 2112 BEAT UNTIL STIFF. 2112 ARRANGE BANANA SLICES IN BOTTOM OF PIE SHELL. 2112 SPREAD CREAM CHEESE MIXTURE OVER BANANA 2112 SLICES. SPREAD BLUEBERRY PIE FILLING OVER 2112 CREAM CHEESE MIXTURE. CHILL AT LEAST 4 HOURS 2112 OR OVERNIGHT. YIELD 8 TO 10 SERVINGS. 2112 OLD FASHION APRICOT FRIED PIES FILLING SOAK ONE PACKAGE OVERNIGHT IN WATER IN A PAN NEXT MORNING ADD ONE TO TWO CUPS SUGAR TO TASTE COOK UNTIL VERY TENDER (TWO OR THREE 'HOURS) AND SIMMER UNTIL JELLY CONSISTENCY ADD 1/4 CUP BUTTER, SET ASIDE CRUST 2 1/2 CUPS FLOUR, 1 SMALL CAN PET MILK 1/2 CUP SHORTENING 1/2 TEASPOON OF BAKING POWDER PINCH OF SALT AND SUGAR MIX ALL TOGETHER IN A BOWL PINCH OFF INTO SMALL BALLS ROLL THIN INTO CIRCLES ADD FRUIT FOLD EACH CIRCLE OVER THE FRUIT AND SEAL BY DABBING FINGERS IN MILK AND MASHING EDGES OF CIRCLE TOGETHER FRY IN VERY HOT FAT (ABOUT ONE OR TWO INCHES DEEP) MAKE SURE FAT IS VERY HOT TURN WHEN BROWN ON ONE SIDE BROWN SUGAR PECAN PIES 3 CUPS DARK BROWN SUGAR 3 TABLESPOONS FLOUR 1/2 CUP BUTTER 3 EGGS 1 CUP SWEET MILK 1 TSP VANILLA 2 CUPS CHOPPED PECANS CREAM BUTTER AND SUGAR TOGETHER. ADD EGGS, FLOUR, MILK AND VANILLA. BEAT. STIR IN PECANS. POUR INTO UNBAKED PIE SHELL. MAKES 2 PIES. BAKE AT 450 DEGREES FOR 10 MINUTES. REDUCE HEAT TO 325 DEGREES AND BAKE FOR ABOUT ANOTHER 30 MINUTES OR UNTIL KNIFE COMES OUT CLEAN. FAYE'S PUNCH SERVES 50 MIX TOGETHER 4 CUPS SUGAR AND 3 CUPS WATER. BRING TO A BOIL. STIR WELL WHEN IT STARTS TO BOIL UNTIL WELL DISSOLVED. TAKE OFF BURNER AND ADD JELLO FAMILY-SIZE OF WHATEVER COLOR YOU WANT. STIR UNTIL JELLO DISSOLVES. WHEN MIXTURE HAS COOLED, ADD 1-12 OZ CAN FROZEN LEMONADE. WHEN READY TO USE, ADD 1-46 OZ CAN OF CHILLED PINEAPPLE JUICE AND 1-64 OZ CHILLED SPRITE. CRUSHED ICE AND AN ICE RING MAY BE ADDED. CHERRY PUNCH 2 PKG CHERRY KOOL-AID, MIX AS DIRECTED 3 CUPS SUGAR 1 CUP WHITE KARO 1 LARGE CAN PINEAPPLE JUICE 1 LARGE CAN APPLE JUICE 1 QT TEA, READY TO SERVE MIX WELL AND CHILL. THIS IS IDEAL FOR PARTIES AND CHILDREN ESPECIALLY ENJOY IT. THIS MAY BE FROZEN IN CUBES UNTIL READY TO USE AND THE CUBES CAN ALSO SERVE AS THE ICE FOR THE PUNCH BOWL. CRANBERRY HOT PUNCH 2 QUARTS CRANBERRY JUICE OR COCKTAIL 2 CUPS SUGAR 2 CUPS WATER 2 STICKS CINNAMON 2 CUPS ORANGE JUICE 3 TABLESPOONS LEMON JUICE 1 HALF PINT WHIPPING CREAM, WHIPPED AND SWEETENED BOIL WATER, SUGAR AND CINNAMON STICKS UNTIL THE SUGAR IS DISSOLVED. ADD THE CRANBERRY JUICE, ORANGE JUICE AND LEMON JUICE. SERVE HOT OVER DOLLOPS OF WHIPPED CREAM. MAY BE STORED IN THE REFRIGERATOR FOR SPUR OF THE MOMENT HOLIDAY GUESTS. ORANGE SHAKE 1 CUP FRESH ORANGE JUICE 1/4 TO 1/2 CUP INSTANT NONFAT DRY MILK 1 1/2 TABLESPOON SUGAR 2 TO 3 DROPS VANILLA EXTRACT 1/2 CUP CRUSHED ICE COMBINE INGREDIENTS IN CONTAINER OF ELECTRIC BLENDER BLEND UNTIL FROTHY. SERVE IMMEDIATELY. YIELD ABOUT 2 CUPS INSTANT HOT SPICE TEA 0912 1/2 CUP ORANGE FLAVOR TANG 0912 1/3 CUP INSTANT TEA POWDER 0912 1/4 CUP SUGAR 0912 3 TSPOONS PRESWEETENED LEMONADE MIX 0912 1/4 TEASPOON GROUND CINNAMON 0912 1/8 TEASPOON GROUND CLOVES 0912 ADD 8 CUPS HOT WATER 0912 OR FIX BY THE CUP. 0912 INSTANT HOT COCOA 0812 1 8 QT DRY MILK 0812 1 16 OZ BOX NESTLE QUIK 0812 1 CUP POWDERED SUGAR 0812 6 OZ DRY COFFEE MATE 0812 MIX IN A LARGE GAL JAR OF CONTAINER USE 1/2 CUP MIXTURE TO 1 CUP HOT WATER 0812 BANANA PUNCH 1 LARGE CAN PINEAPPLE JUICE 1 LARGE CAN FROZEN ORANGE JUICE, DILUTED AS DIRECTED 6 CUPS WATER 4 CUPS SUGAR JUICE OF 2 LEMONS OR THE BOTTLED LEMON JUICE 5 BANANAS, BLENDED 3 QUARTS GINGER ALE HEAT WATER AND SUGAR UNTIL SUGAR IS DISSOLVED. MIX ALL THE ABOVE INGREDIENTS TOGETHER WITH SUGAR AND WATER MIXTURE. COOL AND FREEZE. WHEN READY TO SERVE SET OUT OF FREEZER THREE HOURS BEFORE SERVING, TILL IT IS MUSHY. PUT IN PUNCH BOWL AND POUR 3 LARGE BOTTLES OF GINGER ALE OVER MISTURE. SERVES 50 CHERRY PUNCH 2 PKGS (3 OZ) OR 1 LARGE PKG CHERRY JELLO 1 PINT BOILING WATER 1 LARGE CAN PINEAPPLE JUICE 1 CUP SUGAR 1 LARGE BOTTLE GINGERALE CARROT CAKE 2 C. SUGAR 1 C. OIL 4 EGGS 1 C. CHOPPED NUTS 3 C. GRATED CARROTS 2 C. FLOUR 1 TSP. SALT 2 TSP. BAKING SODA 2 TSP. CINNAMON FROSTING: 1 BOX POWDERED SUGAR 3/4 STICK BUTTER OR MARGARINE 2 TSP. VANILLA ONE 8-OZ PKG. CREAM CHEESE 1 C. NUTS MIX ALL INGREDIENTS TOGETHER TILL WELL MIXED. POUR INTO GREASED AND FLOURED 9/13-INCH PAN. BAKE AT 350 DEGREES FOR 35 TO 40 MIN. COOL AND FROST. HINT: I ALSO BAKE IN JELLY ROLL PAN TO MAKE BARS. APPLE CAKE 3 C. PEELED AND SLICED COOKING APPLES 1 1/2 C. OIL 3 TSP. CINNAMON 2 C. SUGAR 1 C. CHOPPED PECANS 3 EGGS 2 TBLSP. VANILLA TOPPING: 3 C. SIFTED FLOUR 1 C. BROWN SUGAR 1 TSP. SALT 6 TBLSP. BUTTER 1/4 C. EVAP. MILK PREPARE APPLES AND SET ASIDE. BLEND OIL, SUGAR, EGGS AND VANILLA. ADD FLOUR, SALT AND CINNAMON. STIR IN APPLES AND NUTS. POUR INTO 9 X 13" GREASED PAN. BAKE IN 325 DEGREE OVEN FOR ABOUT 45 MINUTES. TOPPING: COMBINE BROWN SUGAR, BUTTER AND MILK IN A SMALL SAUCEPAN. BRING TO BOIL AND POUR IMMEDIATELY OVER THE HOT CAKE. DO NOT CUT FOR AT LEAST ONE HOUR. NOTE: THE MEASUREMENT FOR VANILLA IS CORRECT. PINA COLADA CAKE WHITE CAKE MIX BAKE ACCORDING TO DIRECTIONS AND AS SOON AS YOU TAKE CAKE OUT OF OVEN, PUNCH HOLES WITH FORK AND DRIZZLE THE FOLLOWING MIXTURE OVER CAKE- 1 CAN EAGLE BRAND MILK 1 CAN CREAM OF COCONUT CHILL TOP WITH ONE MEDIUM CARTON OF COOL WHIP AND SPRINKLE ONE CAN OF ANGEL FLAKE COCONUT OVER COOL WHIP. STRAWBERRY CAKE 1 BOX YELLOW CAKE MIX 1 SMALL PACKAGE STRAWBERRY JELLO 1 STRAWBERRY SODA 1 LARGE BOX INSTANT VANILLA PUDDING 1 1/2 CUPS MILK 1 MEDIUM CONTAINER COOL WHIP COOK CAKE LET CAKE COOL PUNCH HOLES IN CAKE MIX STRAWBERRY JELLO WITH 1 CUP HOT WATER AND STRAWBERRY POP. POUR OVER CAKE. MIX VANILLA PUDDING AND MILK. ADD COOL WHIP, ICE CAKE. AMERICAN PECAN BANANA CAKE 1/2 CUP MARGARINE 1 1/2 CUPS SUGAR 1/2 CUP BUTTERMILK 1 3/4 CUPS ALL PURPOSE FLOUR 1 TEASPOON BAKING POWDER 1/4 TEASPOON SALT 1 TEASPOON BAKING SODA 1/2 CUP CHOPPED PECANS 2 MASHED BANANAS 2 EGGS SLIGHTLY BEATEN CREAM MARGARINE WITH SUGAR. ADD MASHED BANANAS AND MIX THOROUGHLY. ADD EGGS AND MIX WELL. SIFT DRY INGREDIENTS TO- GETHER AND ADD ALTERNATELY TO THE CAKE MIX- TURE WITH THE BUTTERMILK. ADD PECANS. ONE TEASPOON VANILLA MAY BE ADDED IF DESIRED. BAKE IN 1 LAYER PANS AT 350 DEGREES FOR 30 TO 40 MINUTES. COOL THOROUGHLY AND FROST WITH BUTTERY FROSTING. (PANS SHOULD BE GREASED AND FLOURED). BUTTERY FROSTING 1/4 CUP BUTTER OR MARGARINE, SOFTENED 1/4 TEASPOON SALT 1 TEASPOON VANILLA 3 CUPS SIFTED POWDERED SUGAR 1/4 CUP MILK MIX TOGETHER WELL UNTIL SPREADING CONSIST- ENCY. BOTH CAKE AND FROSTING FREEZE WELL. SHEATH CAKE IN STEW PAN, 1 STICK OLEO 3 1/2 TABLESPOON COCOA 1 CUP WATER 1/2 CUP CRISCO DASH SALT BRING TO A BOIL & POUR OVER 2 CUP FLOUR 2 CUP SUGAR ADD 2 EGGS 1/2 CUP BUTTERMILK WITH 1 TEASPOON SODA IN BUTTERMILK 1 TEASPOON VANILLA BAKE AT 350 UNTIL FORK STUCK IN IT COMES OUT CLEAN MAKE ICING WHILE BAKING IN SAME STEW PAN, PUT 1 STICK OLEO 3 1/2 TABLESPOON COCOA 6 TABLESPOON MILK AFTER THIS BOILS POUR OVER 1/2 BOX POWDER SUGAR 1 TEASPOON VANILLA NUTS MANDARIN ORANGE CAKE 1 BOX YELLOW CAKE MIX 1 STICK BUTTER 3 EGGS 1 CAN MANDARIN ORANGES BEAT UNTIL FLUFFY, ABOUT 10 MIN. BAKE AT 350 DEGREES ABOUT I5 MINUTES. BAKE IN 2 CAKE PANS. WHEN COOL, SPLIT THE LAYERS INTO HALVES, MAKING 4 LAYERS ICING 1 LARGE CAN AND 1 SMALL CAN CRUSHED PINEAPPLE 1 LARGE BOX VANILLA INSTANT PUDDING STIR UNTIL THICK. FOLD IN 1 LARGE COOL WHIP 13.5 OUNCES PENNSYLVANIA DUTCH CAKE 1 CUP FLOUR 2 EGGS (BEATEN) 1 CUP SUGAR 1 TSP. BAKING POWDER 1/2 CUP MILK 1 TSP. VANILLA HEAT MILK (BRING TO A BOIL). COMBINE FLOUR, SUGAR, EGGS, BAKING POWDER. MIX, THEN ADD MILK AND THEN VANILLA. POUR IN A GREASED PAN AND BAKE AT 375. AFTER CAKE IS DONE MELT BUTTER, (1/2 STICK) AND POUR OVER TOP OF CAKE. SPRINKLE POWDERED SUGAR AND CINNAMON OVER TOP OF CAKE. LOVE CAKE 1 CUP BUTTER 2 CUPS SUGAR 3 1/4 CUPS SIFTED FLOUR 2 TEASPOONS BAKING POWDER 1 CUP MILK 1 TEASPOON VANILLA 8 EGG WHITES BEATEN CREAM BUTTER AND SUGAR UNTIL ALL SUGAR GRAINS ARE DISSOLVED. THIS IS IMPORTANT. COMBINE DRY INGREDIENTS AND SIFT TOGETHER. BEGIN WITH DRY MIXTURE AND ADD ALTERNATELY WITH MILK. END WITH DRY INGREDIENTS. FOLD, NOT BEAT, IN WHITES. BAKES IN THREE GREASED AND FLOURED CAKE PANS ABOUT 30 MINUTES AT 350 DEGREES. FILLING 1/2 CUP BUTTER, 1 CUP SUGAR 8 EGG YOLKS BEATEN, 1 CUP CHOPPED PECANS 1 CUP SEEDLESS RAISINS 1 TEASPOON VANILLA 1 WINE GLASS BRANDY SOAK NUTS AND RAISINS IN BRANDY FOR ABOUT SOAK NUTS AND RAISINS IN BRANDY FOR ABOUT COOK IN TOP OF DOUBLE BOILER UNTIL THICK. ADD NUTS, RAISINS, BRANDY, AND VANILLA. SPREAD ONE MAY USE A FROSTING ON TOP OR BE SKIMPY BETWEEN LAYERS AND USE THE FILLING FOR TOP. MILKY WAY CAKE 8 (1 7/8 OUNCE) CHOCOLATE COVERED CANDY BARS 1/2 CUP MELTED BUTTER OR MARGARINE 2 CUPS SUGAR 1/2 CUP BUTTER OR MARGARINE, SOFTENED 4 EGGS 1 TEASPOON VANILLA 1 1/4 CUPS BUTTERMILK 1/2 TEASPOON SODA 3 CUPS FLOUR 1 CUP CHOPPED PECANS MILK CHOCOLATE FROSTING COMBINE CANDY BARS AND 1/2 CUP MELTED BUTTER IN A SAUCEPAN PLACE OVER LOW HEAT UNTIL CANDY BARS ARE MELTED, STIRRING CONSTANTLY. COOL. CREAM SUGAR AND 1/2 CUP SOFTENED BUTTER UNTIL LIGHT AND FLUFFY. ADD EGGS, ONE AT A TIME, BEATIN WELL AFTER EACH ADDITION. STIR IN VANILLA COMBINE BUTTERMILK AND SODA ADD TO CREAMED MIXTURE ALTERNATELY WITH FLOUR, BEATING WELL AFTER EACH ADDITION. STIR IN CANDY BAR MIXTURE AND PECANS. POUR BATTER INTO A GREASED AND FLOURED 10-INCH TUBE PAN BAKE AT 325 DEGREES FOR 1 HOUR AND 20 MINUTES OR UNTIL DONE. LET COOL IN PAN 1 HOUR, REMOVE FROM PAN, AND COMPLETE COOLING ON WIRE RACK. FROST WITH MILK CHOCOLATE FROSTING 2 1/2 CUPS SUGAR 1 CUP EVAPORATED MILK, 1/2 CUP MELTED BUTTER OR MARGARINE 1 (6 OUNCE) PACKAGE SEMISWEET CHOCOLATE PIECES 1 CUP MARSHMALLOW CREAM MILK COMBINE SUGAR, EVAPORATED MILK, AND BUTTER IN A HEAVY SAUCEPAN COOK OVER MEDIUM HEAT UNTIL A SMALL AMOUNT DROPPED IN COLD WATER FORMS A SOFT BALL. REMOVE FROM HEAT ADD CHOCOLATE PIECES AND MARSHMALLOW CREAM, STIRRING UNTIL MELTED. IF NECESSARY, ADD A SMALL AMOUNT OF MILK TO MAKE SPREADING CONSISTENCY. BOILED BUTTER FUDGE ICING 1512 2 CUPS SUGAR 1512 2 OUNCES BITTER CHOCOLATE 1512 2 TABLESPOONS LIGHT CORN SYRUP 1512 3/4 CUP MILK 1512 2 TABLESPOONS BUTTER 1512 2 PINCH SALT 1512 1 TEASPOONS VANILLA 1512 1/2 CUP FINELY CHOPPED PECANS 1512 COMBINE SUGAR, CHOCOLATE, SYRUP AND MILK IN SAUCEPAN AND COOK OVER MODERATE HEAT, 1512 STIRRING CONSTANTLY, UNTIL SUGAR IS 1512 DISSOLVED. COOK WITHOUT STIRRING UNTIL IT 1512 REACHES THE SOFT-BALL STAGE - 238 DEGREES ON 1512 YOUR CANDY THERMOMETER. REMOVE FROM HEAT. 1512 ADD BUTTER AND SALT AND BLEND. PLACE PAN IN A 1512 BOWL OF ICE WATER AND BEAT TO SPREADABLE 1512 CONSTISTENCY AS IT COOLS. ADD VANILLA AND 1512 CHOPPED PECANS. BEAT AGAIN AND SET 1512 ASIDE UNTIL NEEDED. IF IT SHOULD BE 1512 TOO THICK, ADD A LITTLE CREAM TO THIN. 1512 PINEAPPLE UPSIDE-DOWN CAKE 1/2 CUP MELTED BUTTER OR MARGARINE 1 CUP FIRMLY PACKED BROWN SUGAR 1 (20-OUNCE) CAN PINEAPPLE SLICES MARASCHINO CHERRY HALVES 1(18 1/2 OUNCE) PACKAGE YELLOW CAKE MIX 2 EGGS POUR MELTED BUTTER INTO A 13X9X2 2 INCH PAN, SPRINKLE BROWN SUGAR EVENLY OVER BUTTER. DRAIN PINEAPPLE SLICES, RE- SERVING JUICE, ARRANGE HALVED PINEAPPLE SLICES AND MARASCHINO CHERRY HALVES ON SUGAR MIXTURE. COMBINE PINEAPPLE JUICE WITH ENOUGH WATER TO MAKE 1 1/3 CUPS LIQUID. COM- BINE LIQUID CAKE MIX, AND EGGS, BEAT 2 MINUTES. POUR BATTER OVER FRUIT. BAKE AT 350 FOR 50 MINUTES OR UNTIL CAKE TESTS DONE. COOL 5 MINUTES BEFORE INVERTING ONTO SERVING PLATTER YIELD 12 SERVINGS GLAZED PINEAPPLE MUFFINS 3012 3012 2 1/4 CUPS FLOUR 3012 1/3 CUP SUGAR 3012 3 TEASPOONS BAKING POWDER 3012 1 TEASPOON SALT 3012 1/4 TEASPOON GINGER 3012 1/2 CUP BUTTER OR MARGARINE 3012 1 EGG 3012 1 CAN -8 1/4 OUNCES- CRUSHED PINEAPPLE 3012 RESIFT FLOUR WITH SUGAR, BAKING POWDER, SALT AND GINGER INTO 3012 MIXING BOWL. MELT BUTTER AND COOL SLIGHTLY. BEAT EGG. SET 3012 ASIDE 1 TABLESPOON CRUSHED PINEAPPLE FOR GLAZE. COMBINE 3012 REMAINDER WITH EGG AND BUTTER. STIR INTO DRY MIXTURE. 3012 BLENDING ONLY UNTIL ALL OF FLOUR IS MOISTENED. SPOON 3012 INTO GREASED 2 3/4 INCH MUFFIN PANS, FILLING ABOUT 3/4 FULL. 3012 BAKE AT 375 DEGREES 25 MINUTES, JUST UNTIL MUFFINS TEST DONE 3012 AND ARE WELL BROWNED. LET STAND 5 MINUTES. TURN OUT AND 3012 SPREAD WITH PINEAPPLE GLAZE. SERVE HOT. 3012 3012 PINEAPPLE GLAZE 3012 3012 COMBINE THE RESERVED TABLESPOON CRUSHED PINEAPPLE WITH 1/2 3012 CUP POWDERED SUGAR. 3012 PISTACHIO SOUR CREAM CAKE 1712 1712 1 PACKAGE -18 OZ) YELLOW CAKE MIX 1712 1 PKG ROYAL INSTANT PISTACHIO PUDDING 1712 4 EGGS 1712 1 CUP DAIRY SOUR CREAM 1712 1/2 CUP WATER 1712 COMBINE CAKE MIX, PUDDING MIX, SOUR CREAM 1712 AND WATER. BLEND TO MOISTEN. THEN BEAT 2 MINUTES 1712 AT MEDIUM SPEED OF ELECTRIC MIXER. POUR 1712 INTO WELL GREASED AND FLOURED 10 INCH BUNDT 1712 PAN. BAKE AT 350 DEGREES F 40 TO 45 MINUTES 1712 OR UNTIL WELL DONE. COOL IN PAN 10 MINUTES. 1712 REMOVE FROM PAN. COOL ON WIRE RACK. 1712 SPRINKLE WITH CONFECTIONERS SUGAR, IF DESIRED. 1712 APPLESAUCE CAKE 1612 1612 2 1/2 CUPS FLOUR 1612 1 1/4 CUPS PACKED BROWN SUGAR 1612 15 OUNCES APPLESAUCE 1612 1 CUP SALAD OIL 1612 2 EGGS 1612 2 TEASPOON BAKING POWDER 1612 2 TEASPOONS CINNAMON 1612 1 TEASPOON BAKING SODA 1612 1/2 TEASPOON SALT 1612 1/2 TEASPOON GROUND CLOVES 1612 1 CUP CHOPPED NUTS 1612 1 CUP DARK RAISINS 1612 1 8-INCH DOILY 1612 PREHEAT OVEN TO 350 DEGREES F. 1612 GREASE 13 X 9 INCH BAKING PAN. 1612 INTO LARGE BOWL, MEASURE THE FIRST 10 1612 INGREDIENTS. WITH MIXER AT LOW SPEED, 1612 BEAT UNTIL MIXED. INCREASE SPEED TO HIGH. 1612 BEAT 5 MINUTES, SCRAPING BOWL WITH 1612 SPATULA. STIR IN NUTS, RAISINS. 1612 POUR INTO PAN. BAKE 40 MINUTES OR UNTIL 1612 TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. 1612 COOL IN PAN ON WIRE RACK. 1612 PLACE DOILY ON CAKE. SPRINKLE 1612 CONFECTIONERS SUGAR THROUGH SIEVE ONTO 1612 DOILY. DISCARD DOILY. 1612 BABY FOOD CAKE 2 CUPS FLOUR 2 CUPS SUGAR 1 CUP OIL 3 EGGS 1/2 TSP SALT 1/2 TSP SODA 1 TSP CINNAMON 1 TSP CLOVES 2 (41/2 OZ JARS ) BABY FOOD FRUIT WITH TAPIOCA 1 CUP CHOPPED PECANS MIX ALL INGREDIETNTS TOGETHER THOROUGHLY AND BAKE IN BUNDT PAN FOR ONE HOUR AT 250 DEGREES CHOCOLATE DELIGHT FIRST LAYER 1 1/2 CUPS FLOUR 1 CUP PLUS 2 TABLESPOONS BUTTER SOFTENED 2 TABLESPOONS SUGAR 3/4 CUP FINELY CHOPPED NUTS PRESS FIRMLY INTO A 13X9 PAN BAKE 20 MINUTES AT 350 F SET ASIDE -- LET COOL SECOND LAYER 1 8 OUNCE PACKAGE CREAM CHEESE SOFTENED 1 CUP POWDERED SUGAR 1 CUP NONDAIRY WHIPPED TOPPING (OUT OF 10 OUNCE CONTAINER) MIX WITH MIXER AND SPREAD ON COOLED CRUST THIRD LAYER 1 SMALL PACKAGE INSTANT VANILLA PUDDING MIX 1 SMALL PACKAGE INSTANT CHOCOLATE PUDDING MIX 3 CUPS MILK MIX IN MEDIUM SIZE BOWL WITH WIRE WHIP OR BEATER LET STAND TO FIRM UP A BIT THEN SPREAD ON CREAM CHEESE LAYER FOURTH LAYER SPREAD REST OF WHIPPED TOPPING ON TOP OF PUDDING LAYER FIFTH LAYER GRATE 1 MEDIUM MILK CHOCOLATE CANDY BAR (WITHOUT NUTS) ON TOP MAHOGANY POUND CAKE PREHEAT OVEN TO 325 DEGREES. SIFT TOGETHER 2 1/2 CUPS FLOUR AND 1/2 CUP COCOA. SET ASIDE. IN LARGE MIXER BOWL, COMBINE 1 CUP SOFTENED BUTTER, 2 CUPS SUGAR AND 1 CUP BROWN SUGAR. BEAT UNTIL LIGHT AND FLUFFY. ADD 6 EGG YOLKS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. STIR IN 1 TEASPOON VANILLA. COMBINE 1 CUP SOUR CREAM AND 1/4 TEASPOON BAKING SODA. ADD TO CREAMED MIXTURE ALTERNATELY WITH DRY INGREDIENTS. BEAT 6 EGG WHITES UNTIL STIFF. FOLD INTO BATTER. POUR INTO WELL-GREASED AND FLOURED 10-INCH TUBE PAN. BAKE 1 1/2 HOURS, UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. COOL SLIGHTLY, REMOVE FROM PAN, DUST WITH CONFECTIONERS SUGAR. TIP - TO MAKE DESIGN ON CAKE, TOP WITH PAPER DOILY DUST ON CONFECTIONERS SUGAR. CAREFULLY REMOVE DOILY. PARTY CAKE TO ONE PACKAGE OF DUNCAN HINES YELLOW CAKE MIX, ADD 3 EGGS, 1 1/2 CUPS WATER, 4 TABLESPOONS COCOA, AND 1/4 CUP SALAD OIL. MIX WELL. LINE TWO GREASED JELLY ROLL PANS WITH WAXED PAPER, AND POUR HALF THE BATTER INTO EACH PAN. BAKE FOR 15 MINUTES AT 350 DEGREES. COOL. CUT EACH SHEET INTO FOUR EQUAL PARTS. STACK FOUR LAYERS, ALTERNATING WITH CHOCOLATE FUDGE FROSTING, AND FINISHING WITH FROSTING ON TOP. THE FROSTING - MIX TOGETHER A 1 LB BOX OF CONFECTIONERS SUGAR, SIFTED, 4 SQUARES OF MELTED UNSWEETENED CHOCOLATE , 1/4 LAB BUTTER, 2 TEASPOONS VANILLA, AND ENOUGH MILK TO MAKE A CREAMY, SPREADABLE MIXTURE. WHIP 1 PINT WHIPPING CREAM WITH 2 TEASPOONS SUGAR AND 1 TEASPOON VANILLA. COMPLETELY COLER BOTH LOAVES WITH WHIPPED CREAM. USING A VEGETABLE PEELER, SHAVE SEMI-SWEET CHOCOLATE ALL OVER THE WHIPPED CREAM- COVERED SURFACE. PLACE CAKES IN THE FREEZER UNTIL THE CREAM IS SOLID ENOUGH TO BE WRAPPED FOR FREEZING. SLICE AND SERVE WHILE STILL PARTIALLY FROZEN. SOUR CREAM COFFEE CAKE 1812 1812 CREAM - 1 1/2 STICKS OLEO 1812 1 1/2 CUPS SUGAR 1812 3 EGGS, ADD 1 AT A TIME 1812 1 1/2 TEASPOON VANILLA 1812 SIFT TOGETHER - 1812 3 CUPS FLOUR 1812 1 TEASPOON SODA 1812 1 1/2 TEASPOON BAKING POWDER 1812 1/4 TEASPOON SALT 1812 ADD DRY INGREDIENTS TO BUTTER ALTERNATELY WITH 1 CUP SOUR CREAM. 1812 FILLING - 1812 1/2 CUP BROWN SUGAR 1812 1/2 CUP NUTS 1812 1/2 CUP RAISINS 1812 1 1/2 TEASPOON CINNAMON 1812 MIX TOGETHER. 1812 POUR ABOUT 1 1/2 CUPS OF THE BATTER IN GREASED 10-INCH 1812 TUBE PAN. SPRINKLE WITH FILLING. ADD 1/2 BATTER 1812 THEN OTHER FILLING. COVER WITH REMAINING 1812 BATTER. HOLD PAN ABOUT 3 INCHES FROM A LEVEL 1812 SURFACE AND DROP 2 OR 3 TIMES TO DRIVE OUT 1812 EXCESS BUBBLES. BAKE AT 350 DEGREES FOR 1 HOUR. 1812 REMOVE FROM OVEN AND LET SET IN PAN ABOUT FIVE MINUTES 1812 BEFORE REMOVING. DRIZZLE POWDERED SUGAR AND WATER 1812 OR ORANGE JUICE ON HOT CAKE. 1812 PINEAPPLE BABA CAKE 3112 3112 1 CAN -1 POUND 4 OUNCES- CRUSHED PINEAPPLE 3112 2 3/4 CUPS SIFTED ALL PURPOSE FLOUR 3112 1 TEASPOON SALT 3112 3/4 TEASPOON BAKING POWDER 3112 1/4 TEASPOON SODA 3112 2/3 CUP BUTTER OR MARGARINE 3112 1 1/2 CUPS SUGAR 3112 1 TEASPOON VANILLA 3112 3 EGGS 3112 1/2 CUP MILK 3112 PINEAPPLE RUM SYRUP 3112 TURN PINEAPPLE INTO STRAINER OVER BOWL AND LET 3112 DRAIN WHILE MEASURING REMAINING INGREDIENTS AND MIXING 3112 BATTER. RESIFT FLOUR WITH SALT, BAKING POWDER AND SODA. 3112 CREAM BUTTER, SUGAR AND VANILLA TOGETHER WELL. BEAT IN EGGS 3112 ONE AT A TIME - BATTER WILL APPEAR CURDLED-. BLEND FLOUR 3112 MIXTURE INTO CREAMED MIXTURE ALTERNATELY WITH MILK, 3112 FOLD IN 1 CUP OF THE DRAINED CRUSHED PINEAPPLE. TURN INTO 3112 WELL-GREASED AND LIGHTLY FLOURED 9-INCH BUNDT PAN. BAKE AT 3112 300 DEGREES ABOUT 1 HOUR AND 20 TO 30 MINUTES, UNTIL CAKE 3112 SPRINGS BACK WHEN TOUCHED LIGHTLY IN CENTER AND PICK 3112 INSERTED IN CAKE COMES OUT CLEAN AND DRY. WHILE CAKE BAKES, 3112 PREPARE PINEAPPLE RUM SYRUP. LET CAKE STAND IN PAN 10 MINS 3112 THEN TURN OUT ONTO SERVING PLATE. PIERCE CAKE ALL OVER WITH 3112 A SLENDER SKEWER. SLOWLY SPOON ON THE PINEAPPLE RUM SYRUP, 3112 ADDING MORE AS FIRST IS ABSORBED BY CAKE. LET STAND UNTIL 3112 COLD BEFORE CUTTING. 3112 PINEAPPLE RUM SYRUP 3112 3112 COMBINE REMAINING CRUSHED PINEAPPLE WITH ALL THE SYRUP 3112 DRAINED FROM IT AND 3/4 CUP SUGAR IN A SAUCEPAN. SIMMER 10 3112 MINUTES, STIRRING OCCASIONALLY UNTIL SUGAR IS DISSOLVED. 3112 REMOVE FROM HEAT AND STIR IN 1/4 CUP DARK RUM. MAKES ABOUT 3112 1 1/2 CUPS SYRUP. 3112 PASTACHIO CHOCOLATE CAKE 1/4 CUP CHOCOLATE CHIPS 1/4 CUP PECANS FINELY CHOPPED 1 BOX WHITE CAKE MIX 1/2 CUP SUGAR 1/2 CUP COOKING OIL 1 PACKAGE PISTACHIO INSTANT PUDDING MIX 1 CUP WATER 5 EGGS 1 CAN (5 1/2 OUNCES) CHOCOLATE SYRUP CONFECTIONERS SUGAR GREASE AND FLOUR BUNDT PAN. SPRINKLE CHOCOLATE CHIP & PECAN PIECES OVER OF PAN. MIX CAKE INGREDIENTS EXCEPT CHOCOLATE SYRUP & CONFECTIONERS SUGAR IN USUAL MANNER IN ORDER GIVEN. RESERVE 1 CUP BATTER. POUR REMAINING BATTER INTO PREPARED PAN. ADD CHOCOLATE SYRUP TO RESERVED 1 CUP BATTER & POUR OVER TOP OF WHITE BATTER. BAKE FOR 1 HOUR AT 350 DEGREES. COOL IN PAN FOR ABOUT 30 MINUTES TURN OUT ON CAKE PLATE & SPRINKLE WITH POWDERED SUGAR. MRS JONES CHOCOLATE CAKE 3212 MIX AND SET A SIDE 3212 2 CUPS SUGAR 3212 2 CUPS FLOUR 3212 1 CUP COCONUT 3212 IN SAUCE PAN PUT 3212 1 STICK OLEO 3212 1/2 CUP CRISCO 3212 4 TBS COCOA 3212 1 CUP WATER 3212 BRING TO A BOIL AND POUR OVER 3212 FLOUR AND SUGAR MIXTURE STIRRING WELL 3212 ADD 3212 1/2 CUP BUTTERMILK 3212 2 EGGS 3212 1 TSP SODA 3212 1 TSP VANILLA 3212 BAKE AT 350 DEGREES 3212 ICING 3212 1 STICK OLEO 3212 4 TBS COCOA 3212 6 TBS MILK 3212 MIX TOGETHER AND BRING TO BOIL 3212 REMOVE FROM HEAT AND ADD 3212 1 BOX POWDERED SUGAR 3212 1 CUP PECANS 3212 1 TSP VANILLA 3212 1/2 CUP COCONUT 3212 SPREAD ON CAKE WHILE HOT 3212 BASIC SWEET BREAD 1/2 - 1 CUP SWEET BUTTER (USE LARGER AMOUNT FOR 1/2 - 1 CUP LIGHT BROWN SUGAR VERY RICH DOUGH) 2 EGGS 2 TSP. SALT 2 PCK YEAST DISSOLVED IN 1/4 CUP WARM WATER WITH 1 TSP. SUGAR 1 1/2 CUPS WARM MILK 6 - 7 CUPS WHITE FLOUR CREAM BUTTER AND SUGAR. ADD EGGS AND SALT. BEAT WELL. STIR IN DISSOLVED YEAST AND THE WARM MILK. BEAT IN FLOUR VIGOROUSLY, ADDING ENOUGH TO MAKE A SOFT DOUGH. TURN ONTO A FLOURED SURFACE AND KNEAD UNTIL THE DOUGH IS SATINY AND ELASTIC. PLACE DOUGH IN A GREASED BOWL, TURNING OVER TO OIL THE SURFACE OF THE DOUGH EVENLY. COVER WITH PLASTIC WRAP AND TOWEL; LET RISE IN WARM PLACE UNTIL DOUBLED. PUNCH DOWN AND KNEAD ON FLOURED SURFACE FOR 3 MINUTES. COVER DOUGH AND LET REST FOR A FEW MINUTES. DOUGH MAY THEN BE SHAPED AS DESIRED: 2 LOAVES, BRAIDED LOAF, ROLLS, SWEET ROLLS. BAKE AT 350 DEGREES FOR 30-35 MINUTES DEPENDING ON SIZE OF LOAVES. WATCH CAREFULLY TO PREVENT OVERBROWNING; COVER WITH FOIL IF NECESSARY. VARIATION: SOAK 3/4 CUP RAISINS IN 1 CUP BOILING WATER FOR 5-10 MINUTES. DRAIN RAISINS, SAVING THE WATER. USE WATER WITH POWDERED MILK AS THE WARM MILK IN RECIPE, ADDING ADDITIONAL WATER AS NECESSARY. ADD RAISINS AND 3 TSP, CINNAMON WITH THE FLOUR. BANANA NUT BREAD 1112 1112 2 1/8 CUPS SUGAR 3/4 TSP SODA 1112 3 CUPS FLOUR 1 CUP MASHED 1112 BANANAS 3 MEDIUM 1112 6 TSPOONS BUTTERMILK 1 TSP VANILLA 1112 1 CUP CHOPPED PECANS 1 TSP CINNAMON 1112 1 1/2 C SHORTENING 3 EGGS 1112 CREAM SHORTENING AND SUGAR 1112 SIFT DRY INGREDIENTS EXCEPT SODA 1112 ADD DRY INGREDIENTS TO CHOPPED PECANS 1112 ADD SODA TO BUTTERMILK & EGGS 1112 ADD THIS TO CREAMED MIXTURE NOW ADD FLOUR 1112 MIXTURE TO THE CREAMED MIXTURE 1112 BLEND WELL GREASE & FLOUR LOAF PANS 1112 BAKE 325 FOR 1 HR 15 MIN YIELD 1112 3 SMALL LOAVES 6X3X3 OR 2 LARGE 1112 LOAVES 9X7X3 PANS 1112 MISSISSIPPI MUD CAKE 2412 2412 2 STICKS BUTTER OR MARGARINE 2412 1/2 CUP COCOA 2412 2 CUPS SUGAR 2412 4 EGGS, SLIGHTLY BEATEN 2412 1 1/2 CUPS ALL PURPOSE FLOUR 2412 PINCH SALT 2412 1 1/2 CUPS CHOPPED NUTS 2412 1 TEASPOON VANILLA 2412 MINIATURE MARSHMALLOWS 2412 2412 CHOCOLATE FROSTING 2412 MELT BUTTER AND COCOA TOGETHER. REMOVE FROM HEAT AND STIR IN SUGAR AND BEATEN EGGS. MIX WELL. ADD FLOUR, 2412 SALT, CHOPPED NUTS AND VANILLA, MIX WELL. SPOON BATTER 2412 INTO A GREASED 13X 9 X 2-INCH PAN AND BAKE AT 350 2412 DEGREES FOR 35 TO 40 MINUTES. SPRINKLE MARSHMALLOWS ON TOP OF WARM 2412 CAKE, COVER WITH YOUR FAVORITE CHOCOLATE FROSTING. 2412 OLD FASHIONED DEVILS FOOD CAKE - PAT'S 1212 1212 MIX. COOK OVER LOW HEAT UNTIL THICK AND SMOOTH------- 1212 3/4 CUP BOILING WATER 1212 3 SQUARES UNSWEETENED CHOCOLATE, GRATED 1212 CREAM TOGETHER UNTIL LIGHT AND FLUFFY------ 1212 3/4 CUP SHORTENING OR MARGARINE 1212 1 1/2 CUPS SUGAR 1212 ADD 1 AT A TIME, BEATING ONE MINUTE AFTER EACH ADDITION------ 1212 3 EGGS 1212 BLEND IN COOLED CHOCOLATE MIXTURE - ABOVE - 1212 SIFT TOGETHER------ 1212 2 1/4 CUPS SIFTED CAKE FLOUR 1212 1 1/2 TEASPOONS SODA 1212 3/4 TEASPOON SALT 1212 ADD TO CREAMED MIXTURE ALTERNATELY WITH------- 1212 3/4 CUP SOUR MILK OR BUTTERMILK 1212 1 1/2 TEASPOONS VANILLA 1212 BEAT WELL AFTER EACH ADDITION. 1212 POUR INTO GREASED AND FLOURED LAYER CAKE 1212 PANS AND BAKE IN MODERATE OVER -350 DEGREES- 1212 MAKES THREE ROUND 8-INCH - BAKE 25 TO 30 MINUTES- 1212 EASY CHOCOLATE FROSTING 3 SQUARES HERSHEYS BAKING CHOCOLATE 3 OZ. MARGARINE 3 CUPS (1 BOX) POWDERED SUGAR 7 TBLSP MILK 1/4 TSP SALT 1 TSP VANILLA MELT CHOCOLATE AND MARGARINE OVER HOT WATER OR IN THE MICROWAVE. COMBINE POWDERED SUGAR, MILK ,SALT AND VANILLA. ADD MELTED CHOCOLATE AND MARGARINE. MIX UNTIL WELL BLENDED. SPREAD ON COOLED CAKE. TUNNEL OF FUDGE 1312 1312 1 1/2 CUPS MARGARINE OR BUTTER 1312 6 EGGS 1312 1 1/2 CUPS SUGAR 1312 2 CUPS FLOUR 1312 3 1/3 CUPS OF 12 1/2 OZ OF PKG OF CREAMY DOUBLE DUTCH FROSTING MIX 1312 2 CUPS CHOPPED NUTS 1312 CREAM SHORTENING IN LARGE MIXER BOWL AT HIGH SPEED. ADD EGGS, ONE AT A TIME,1312 BEATING WELL AFTER EACH ADDITION. GRADUALLY ADD SUGAR, CONTINUE CREAMING AT1312 HIGH SPEED UNTIL LIGHT AND FLUFFY. 1312 BY HAND, STIR IN FLOUR, FROSTING MIX AND NUTS UNTIL WELL BLENDED. POUR INTO1312 WELL GREASED AND FLOURED BUNDT PAN. BAKE AT 350 DEGREES FOR 60-65 MIN. 1312 COOL 2 HOURS BEFORE REMOVING FROM PAN. COOL COMPLETELY BEFORE SERVING. 1312 RED VELVET CAKE 0612 0612 1/2 CUP SHORTENING 0612 1 1/2 CUPS SUGAR 0612 2 EGGS 0612 1 TSP ADAMS BEST VANILLA 0612 1 TSP ADAMS BUTTER FLAVOR 0612 1 1/2 OZ. BOTTLE ADAMS RED COLOR 0612 3 TBL (LEVEL)COCOA 0612 2 1/2 CUPS SIFTED CAKE FLOUR 0612 1 CUP BUTTERMILK 0612 1 TSP SALT 0612 1 TBL VINEGAR 0612 1 TSP SODA 0612 CREAM SHORTENING, SUGAR, EGGS, FLAVORS. MAKE A PASTE OF 0612 COCOA AND FOOD COLORING. ADD TO FIRST MIXTURE. ALTERNATELY 0612 ADD FLOUR AND BUTTERMILK. MIX SODA & VINEGAR IN SMALL BOWL, ADD 0612 TO BATTER. BLEND. BAKE IN 3 9-OR 10-INCH PANS FOR 0612 20 TO 25 MINUTES AT 350 DEGREES. LET COOL COMPLETELY 0612 COVER WITH FROSTING. 0612 0612 FROSTING 0612 3 TBL FLOUR 0612 1/2 TSP SALT 0612 1 CUP MILK 0612 1 CUP SHORTENING 0612 1 CUP SUGAR 0612 2 TSP ADAMS BEST VANILLA 0612 1/4 TSP ADAMS BUTTER FLAVOR 0612 COOK MILK, FLOUR, SALT UNTIL THICK, STIRRING CONSTANTLY. LET COOL. CREAM SHORTENING AND SUGAR VERY WELL. 0612 ADD FLAVORS. COMBINE WITH THE FIRST MIXTURE. 0612 BEAT WELL. 0612 CUP CAKE FILLING 1412 1412 1 - 8 OZ CREAM CHEESE 1412 1 - CUP SUGAR 1412 1 - EGG 1412 OPTIONAL - CHOCOLATE CHIPS 1412 CREAM CHEESE AND SUGAR. ADD EGG. DROP BY TEASPOONS INTO 1412 EACH CUP OF CAKE BATTER. 1412 PRUNE CAKE 1 CUP SUGAR 1/2 CUP BUTTER 3 EGGS, WELL BEATEN 5 TABLESPOONS SOUR CREAM 1 1/2 CUP FLOUR 1 TEASPOON SODA 1/2 TEASPOON ALLSPICE 1/2 TEASPOON CINNAMON 1/4 TEASPOON SALT 1 CUP COOKED PRUNES 4 TABLESPOON PRUNE JUICE CREAM TOGETHER SUGAR AND BUTTER, ADD WELL BEATEN EGGS. ADD SIFTED FLOUR, AND SPICES AND SOUR CREAM AND PRUNES. BAKE IN 350 DEGREE OVEN FOR 25 MINUTES. PRUNE CAKE ICING 1 1/2 CUP SUGAR 3/4 CUP CREAM 1/2 CUP CHOPPED NUTS 1/2 CUP COOKED PRUNES 1 TEASPOON VANILLA MIX TOGETHER AND COOK UNTIL THICK. SPREAD ON CAKE. BANANA FRISBIES 0112 0112 3/4 CUP SHORTENING 0112 1/3 CUP PACKED BROWN SUGAR 0112 1/2 CUP GRANULATED SUGAR 0112 2 EGGS 0112 1 CUP MASHED RIPE BANANAS (3 MED) 0112 2 1/4 CUPS FLOUR 0112 3/4 TEASPOONS BAKING SODA 0112 1/2 TEASPOON SALT 0112 1/2 TEASPOON CINNAMON 0112 1 TEASPOON VANILLA 0112 1 CUP RAISINS 0112 IN LARGE BOWL CREAM SHORTENING,BROWN SUGAR, 0112 AND GRANULATED SUGAR. BEAT IN EGGS. BLEND IN 0112 BANANAS, FLOUR, BAKING SODA, SALT, CINNAMON 0112 AND VANILLA. STIR IN RAISINS. DROP BY 1/4 CUP 0112 MEASURE ONTO GREASED BAKING SHEET. BAKE IN 400 0112 DEGREE F. OVEN 8 TO 10 MINUTES. REMOVE FROM 0112 BAKING SHEET AND COOL ON RACK. YIELD - 18 COOKIES. 0112 COCOA-COLA CAKE 0312 0312 2 CUPS FLOUR 0312 2 CUPS SUGAR 0312 1 CUP BUTTER OR MARGARINE 0312 2 TABLESPOONS UNSWEETENED COCOA 0312 1 CUP CARBONATED COLA BEVERAGE -NOT DIET 0312 1/2 CUP BUTTERMILK 0312 2 EGGS, BEATEN 0312 1 TEASPOON BAKING SODA 0312 1 TEASPOON VANILLA 0312 1 1/2 CUPS MINIATURE MARSHMALLOWS 0312 PREHEAT OVEN TO 350 DEGREES. 0312 GREASE AND FLOUR A 13X9X2 5/8 INCH PAN. COMBINE 0312 FLOUR AND SUGAR IN LARGE MIXING BOWL. MELT 0312 BUTTER, ADD COCOA AND COLA. HEAT TO BOILING 0312 POINT. COOL SLIGHTLY. POUR OVER FLOUR AND SUGAR 0312 MIXTURE. STIR UNTIL WELL BLENDED. ADD BUTTER- 0312 MILK, BEATEN EGGS, SODA, AND VANILLA. MIX WELL. 0312 STIR IN MARSHMALLOWS. POUR INTO PREPARED PAN AND 0312 BAKE FOR 40 MINUTES OR UNTIL CAKE TESTS DONE. 0312 NOTE - TO KEEP MARSHMALLOWS FROM BURNING, PLACE 0312 FOIL OVER MIXTURE DURING BAKING. REMOVE CAKE 0312 FROM OVEN AND FROST IN PAN WHILE STILL HOT. 0312 * A REGULAR 13X9X2 INCH PAN WILL BE OKAY, BUT 0312 THIS CAKE DOES GET QUITE HIGH. 0312 0312 COCOA-COLA FROSTING 0312 0312 2 TABLESPOONS BUTTER OR MARGARINE 0312 2 TABLESPOONS UNSWEETENED COCOA 0312 6 TO 8 TABLESPOONS CARBONATED COLA 0312 1 POUND POWDERED SUGAR 0312 1 CUP CHOPPED PECANS OR WALNUTS 0312 COMBINE BUTTER, COCOA, AND COLA IN SAUCEPAN. 0312 HEAT TO BOILING. POUR OVER POWDERED SUGAR AND 0312 MIX WELL. STIR IN NUTS AND FROST CAKE. 0312 STRAWBERRY CAKE 0412 1 PKG. WHITE OR YELLOW CAKE MIX 0412 1 PKG. STRAWBERRY JELL-O 0412 1/2 CUP COLD WATER 0412 1/2 CUP COOKING OIL 0412 4 EGGS 0412 4 TBSP CAKE FLOUR 0412 1/2 OF A 10 OZ. PKG. FROZEN STRAWBERRIES THAWED 0412 COMBINE ABOVE INGREDIENTS IN MIXING BOWL AND MIX. 0412 BAKE IN OBLONG PAN FOR 35 MINUTES IN A 0412 350 DEGREE OVEN. 0412 0412 STRAWBERRY ICING 0512 1 1 LB. PKG. POWDERED SUGAR 0512 1/2 STICK MARGARINE SOFTENED 0512 1/2 OF A 10 OZ. PKG. FROZEN STRAWBERRIES THAWED 0512 BLEND THOROUGHLY AND SPREAD ON CAKE. 0512 LOIS'S FRESH APPLE CAKE 0212 0212 SIFT- 0212 3 CUPS FLOUR 0212 2 CUPS SUGAR 0212 1 TEASPOON SODA 0212 1 TEASPOON SALT 0212 2 1/2 TEASPOONS CINNAMON 0212 ADD- 0212 3 EGGS 0212 3 CUPS FRESH GRATED APPLE 0212 1 CUP WESSON OIL 0212 1 CUP CHOPPED NUTS 0212 BAKE IN GREASED FLOURED TUBE PAN IN 350 DEGREE 0212 OVEN FOR 1 HOUR. WILL NOT LOOK VERY DONE. 0212 PINEAPPLE NUT BREAD 0712 0712 2 1/2 CUPS FLOUR 0712 3/4 CUP SUGAR 0712 3 TEASPOONS BAKING POWDER 0712 1 TEASPOON SALT 0712 2 EGGS 0712 1 CAN - 8 OUNCES- CRUSHED PINEAPPLE 0712 1/3 CUP MELTER BUTTER 0712 1/2 CUP CHOPPED WALNUTS 0712 SIFT FLOUR WITH SUGAR, BAKING POWDER AND SALT. BEAT 0712 EGGS LIGHTLY. COMBINE WITH UNDRAINED PINEAPPLE, MELTED 0712 BUTTER. STIR INTO DRY MIXTURE, BLENDING ONLY UNTIL ALL OF 0712 FLOUR IS MOISTENED. STIR IN WALNUTS. 0712 TO BAKE IN TALL LOAF, TAKE OUT 1 CUP BATTER AND TURN 0712 REMAINDER INTO GREASED 1-POUND COFFEE CAN. FASTEN A SINGLE 0712 LAYER OF FOIL AROUND SIDES OF CAN TO PREVENT OVERBROWNING OF 0712 CRUST. TURN THE 1 CUP BATTER INTO A CAN WHICH CONTAINED 1 0712 TO 1 1/4 POUNDS FRUIT OR VEGETABLE. BAKE LOAVES ON LOWEST 0712 RACK OF MODERATE OVEN -350 DEGREES- ABOUT 50 MINUTES FOR 0712 SMALLER LOAF, 1 HOUR 15 MINUTES FOR LARGER ONE. LET LOAVES 0712 STAND 10 TO 15 MINUTES, THENTURN OUT OT COOL ON WIRE RACK. 0712 ALL THE BATTER MAY BE BAKED IN A STANDARD LOAF PAN -8 1/2 BY 0712 4 1/2 BY 2 1/2 INCHES- IF DESIRED. BAKE AS ABOVE, ABOUT 0712 1 HOUR 15 MINUTES. MAKES 1 LARGE AND 1 SMALL ROUND LOAF OR 0712 1 STANDARD LOAF. 0712 BANANA POUNDCAKE 1 PKG (18 1/2 OZ) YELLOW CAKE MIX 4 EGGS, AT ROOM TERMPERATURE 1/3 CUP SALAD OIL 1/2 CUP WATER 1 1/3 CUP MASHED RIPE BANANAS (4 MEDIUM) 1 PKG INSTANT VANILLA PUDDING MIX 1/2 TEASPOON CINNAMON COMBINE ALL INGREDIENTS IN LARGE BOWL. MIX UNTIL BLENDED, THEN BEAT AT MEDIUM SPEED FOR 4 MINUTES. TURN BATTER INTO GREASED AND LIGHTLY FLOURED 10-INCH BUNDT CAKE PAN OR 10-INCH TUBE PAN. BAKE IN 350 DEGREE OVEN FOR 1 HOUR OR UNTIL CAKE TESTER INSERTED IN CAKE COMES OUT CLEAN. COOL IN PAN 10 MINUTES, THEN TURN OUT ONTO RACK AND COOL COMPLETELY. IF DESIRED, DUST WITH CONFECTIONERS SUGAR BEFORE SERVING. SPICE CAKE 2 1/2 CUPS SIFTED CAKE FLOUR 2 TEASPOONS BAKING POWDER 1/4 TEASPOON BAKING SODA 1/4 TEASPOON SALT 1/4 TEASPOON EACH CLOVES, GINGER 1 1/2 TEASPOON CINNAMON 1 CUP LIQUID BROWN SUGAR 1/2 CUP COMMERCIAL SOUR CREAM 1 TEASPOON VANILLA 3 LARGE EGGS 3/4 CUP BUTTER - 1 1/2 STICKS AT ROOM TEMPERATURE OR CUT IN PATS GREASE AND FLOUR TWO ROUND CAKE PANS. ON WAX PAPER SIFT TOGETHER DRY INGREDIENTS. IN A MEDIUM MIXING BOWL, BEAT TOGETHER UNTIL BLENDED THE REMAINING INGREDIENTS EXCEPT THE BUTTER. IN A LARGE BOWL, CREAM THE BUTTER GENTLY BEAT IN THE DRY INGREDIENTS IN 4 ADDITIONS, ALTERNATELY WITH THE SUGAR MIXTURE, UNTIL SMOOTH EACH TIME. POUR INTO THE PREPARED PANS. BAKE IN A PREHEATED 350 DEGREE OVEN UNTIL DONE ABOUT 30 MINUTES. COOL IN PANS ON WIRE RACKS FOR ABOUT 15 MINUTES. LOOSEN EDGES AND TURN OUT ON THE RACKS. COOL COMPLETELY. FILL AND FROST AS DESIRED. NOTE - CUT EACH CAKE LAYER IN HALF CROSSWISE AND SANDWICH THEM TOGETHER WITH 3/4 CUP PEACH BUTTER MIXED WITH 3 TABLESPOONS DARK RUM. COVER THE TOP AND SIDES WITH A FLUFFY WHITE FROSTING. PINA COLADA CAKE 1 BOX WHITE CAKE MIX 1 PKG (3 3/4 OUNCES) COCONUT CREAM INSTANT PUDDING 4 EGGS 1/2 CUP WATER 1/4 CUP OIL 1/3 CUP RUM 1 CUP FLAKED COCONUT FROSTING: 1 CAN (8 OUNCES) CRUSHED PINEAPPLE, INCLUDING JUICE 1 PKG (3 3/4 OUNCES) COCOUNT CREAM INSTANT PUDDING 1/3 CUP RUM 1 CARTON (9 OUNCES) WHIPPED FROZEN TOPPING, THAWED BLEND ALL CAKE INGREDIENTS EXCEPT COCONUT IN A LARGE MIXING BOWL. BEAT 4 MINUTES AT MEDIUM SPEED OF ELECTRIC MIXER. POUR INTO 2 GREASED AND FLOURED LAYER CAKE PANS. BAKE AT 350 DEGREES 25 TO 30 MINUTES. DO NOT UNDERBAKE. COOL IN PAN 15 MINUTES; REMOVE AND COOL ON RACKS. FOR FROSTING, COMBINE PINEAPPLE WITH PUDDING MIX AND RUM, BEATING UNTIL WELL BLENDED. FOLD IN WHIPPED TOPPING. FILL AND FROST CAKE. SPRINKLE COCONUT ON TOP. CHILL BEFORE SERVING; KEEP REFRIGERATED. CHERRY COLA SALAD 1 16 1/2 OUNCE CAN PITTED DARK SWEET CHERRIES 1 20 OUNCE CAN CRUSHED PINEAPPLE 1 3 OUNCE PACKAGE BLACK CHERRY FLAVORED GELATIN 1 12 OUNCE CAN COLA TYPE BEVERAGE CHILLED 1 CUP FINELY CHOPPED CELERY 1 CUP PECANS CHOPPED 1/2 CUP FLAKED COCONUT (OPTIONAL) 2 3 OUNCE PACKAGES CREAM CHEESE SOFTENED DRAIN CHERRIES AND PINEAPPLE, RESERVING JUICE. ADD ENOUGH WATER TO JUICE TO MAK 2 CUPS LIQUID. BRING LIQUID TO A BOIL, ADD GELATIN STIRRING TO DISSOLVE. STIR IN COLA BEVERAGE. CHILL UNTIL SLIGHTLY THICKENED. COMBINE CELERY, PECANS, CHERRIES, PINEAPPLE, AND COCONUT. BEAT CREAM CHEESE UNTIL SMOOTH AND FLUFFY, ADD TO FRUIT MIXTURE STIRRING WELL. FOLD CREAM CHEESE MIXTURE INTO GELATIN, POUR INTO A 13X9X2 INCH PAN. CHILL UNTIL FIRM CUT INTO SQUARES TO SERVE. YIELD 15 SERVINGS. SUMMER SALAD 3 TO 4 RIPE TOMATOES CUT IN WEDGES 1311 1 TO 2 CUCUMBERS SLICED 1311 6 GREEN ONION CHOPPED 1311 1/4 GREEN PEPPER CHOPPED 1311 1 TEASPOON AC'CENT 1311 1/2 TEASPOON BASIL 1311 2 TABLESPOON SALAD OIL 1311 1 TABLESPOON VINGEGAR 1311 SALT AND PEPPER TO TASTE 1311 LETTUCE 1311 COMBINE VEGETABLES IN A SALAD BOWL 1311 COMBINE AC'CENT BASIL SALAD OIL VINEGAR 1311 SALT AND PEPPER POUR OVER VEGETABLES 1311 CHILL SERVE ON A BED OF LETTUCE YIELD 6 SERVINGS 1311 BARBECUED COLESLAW 1 SMALL HEAD CABBAGE, SHREDDED 2 STALKS CELERY, FINELY CHOPPED 1 GREEN PEPPER, FINELY CHOPPED 1 MEDIUM ONION, FINELY CHOPPED 3/4 CUP CATSUP 1/4 CUP VINEGAR 2 TABLESPOONS SUGAR 1 TABLESPOON WORCESTERSHIRE SAUCE 1 TABLESPOON PREPARED MUSTARD 1 TEASPOON SALT DASH OF CAYENNE PEPPER COMBINE VEGETABLES. COMBINE REMAINING INGREDIENTS, AND POUR OVER VEGETABLES; MIX WELL. CHILL SEVERAL HOURS BEFORE SERVING. YIELD: 6 TO 8 SERVINGS. MARINATED TOMATOES 1 (0.7 OUNCE PACKAGE CHEESE GARLIC SALAD DRESSING MIX 1211 4 TO 6 FIRM RIPE TOMATOES 1211 LETTUCE PARSLEY 1211 PREPARE SALAD DRESSING ACCORDING TO 1211 DIRECTIONS ON PACKAGE SLICE TOMATOES 1211 PLACE IN A DEEP BOWL POUR DRESSING OVER 1211 TOMATOES ON A LETTUCE LINED PLATTER GARNISH 1211 WITH PARSLEY 1211 YIELD 6 SERVINGS 1211 ZUCCHINI-TOMATO SALAD 6 SMALL ZUCCHINI, THINLY SLICED 4 TOMATOES, CUT INTO WEDGES 1 GREEN PEPPER, THINLY SLICED INTO RINGS 1/4 CUP CHOPPED GREEN ONION 1/4 CUP VINEGAR 1/2 TEASPOON SALT 1/2 TSP GARLIC SALT 1/2 TSP PEPPER 3/4 CUP SALAD OIL LETTUCE (OPTIONAL) COMBINE ZUCCHINI, TOMATOES, GREEN PEPPER, AND GREEN ONION, TOSS LIGHTLY COMBINE VINEGAR, SALT, GARLIC SALT, PEP- PER, AND SALAD OIL, MIX WELL, AND POUR OVER VEGETABLES. CHILL SEVERAL HOURS, STIRRING OCCASIONALLY. SERVE ON LETTUCE, IF DESIRED. YIELD 6 TO 8 SERVINGS THREE BEAN SALAD 1111 L (16 OUNCE CAN CUT GREEN BEANS DRAINED 1111 L (16 OUNCE) CAN CUT YELLOW WAX BEANS DRAINED 1111 L (16 OUNCE) CAN RED KIDNEY BEANS DRAINED 1111 1/4 CUP CHOPPED GREEN PEPPER 1111 1 MEDIUM ONION THINLY SLICED 1111 1/2 CUP CIDER VINEGAR 1111 1/3 CUP SALAD OIL 1111 1/2 CUP SUGAR 1111 1 TEASPOON SALT 1111 1 TEASPOON PEPPER 1111 RINSE BEANS WELL DRAIN COMBINE BEANS,GREEN PEPPER, AND ONION. COMBINE REMAINING INGREDIENTS, ADD TO 1111 BEAN MIXTURE. TOSS WELL, AND CHILL OVER NIGHT. 1111 YIELD 10 TO 12 SERVINGS 1111 HOT OR COLD MACARONI SALAD 1 CUP UNCOOKED ELBOW MACARONI 4 SLICES BACON, COOKED AND CRUMBLED 1/2 CUP CHOPPED CELERY 1/4 CUP CHOPPED GREEN PEPPER 3/4 CUP CHOPPED DILL PICKLE 1/4 CUP CHOPPED ONION 2 TABLESPOONS CHILI SAUCE 1/2 TSP WORCESTERSHIRE SAUCE 1 TSP SALT 1/8 TSP PEPPER 1 TEASPOON SUGAR 1/4 CUP MAYONNAISE COOK MACARONII ACCORDING TO PACK- AGE DIRECTIONS, DRAIN. COMBINE MACA- RONI, BACON, CELERY, GREEN PEPPER, PICKLE, AND ONION, SET ASIDE. COMBINE REMAINING INGREDIENTS, POUR OVER MACA- RONI MIXTURE, AND TOSS SALAD GENTLY. TO SERVE HOT PLACE OVER LOW HEAT. CHILL OVERNIGHT TO SERVE COLD. YIELD 8 TO 10 SERVINGS. LEMON DELIGHT 2212 2212 1 (6 OZ) PACKAGE LEMON-FLAVORED GELATIN 2212 3 3/4 CUPS BOILING WATER 2212 1 (8 OZ) PACKAGE CREAM CHEESE SOFTENED 2212 1 TEASPOON SALT 2212 1 (8 1/4 OZ) CAN CRUSHED PINEAPPLE, DRAINED 2212 1 CUP CHOPPED PECANS 2212 1 CUP CHOPPED CELERY 2212 1/2 PINT WHIPPING CREAM, WHIPPED 2212 DISSOLVE GELATIN IN BOILING WATER, COOL. 2212 PLACE 1 CUP DISSOLVED GELATIN, CREAM CHEESE, AND 2212 SALT IN A BLENDER CONTAINER. BLEND UNTIL SMOOTH. 2212 STIR IN REMAINING DISSOLVED GELATIN, PINEAPPLE, 2212 NUTS, AND CELERY. FOLD IN WHIPPED CREAM. POUR 2212 MIXTURE INTO A 8-CUP MOLD. CHILL UNTIL FIRM. 2212 24 HOUR SALAD 1 LARGE CAN PINEAPPLE DRAINED 1 CAN FRUIT COCKTAIL 2 ORANGES SECTIONED 2 CUPS MINIATURE MARSHMALLOWS BEAT 2 EGGS, ADD 2 TABLESPOONS VINEGAR, 4 TABLESPOONS SUGAR. COOK OVER SLOW HEAT STIRRING CONSTANTLY. LET COOL WHIP 1 CTN CREAM. MIX IN WITH FRUIT, ADD CHOPPED NUTS. COVER AND LET STAND IN REFRIGERATOR OVERNIGHT. LIME JELLO SALAD 1 SMALL PKG LIME JELLO 2 CUPS WATER 1/2 CUP SUGAR 1/4 CUP LEMON JUICE MIX AS DIRECTED AND CHILL UNTIL THICK 1/2 PINT WHIPPING CREAM 1 #2 CAN CRUSHED PINEAPPLE DRAINED 1/2 CUP GRATED VELVEETA CHEESE MIX TOGETHER AND CHILL. HOMEMADE SWEETENED CONDENSED MILK 1 CUP DRY MILK POWDER 2/3 CUP SUGAR 1/3 CUP BOILING WATER 3 TABLESPOONS MELTED MARGARINE COMBINE ALL INGREDIENTS AND BLEND UNTIL SMOOTH. MAKES 1 1/2 CUPS AT A FRACTION OF THE COST OF A CAN. HOMEMADE BAKING CHOCOLATE 1 CAN -8 OZ- COCOA 1 CUP VEGETABLE SHORTENING, BUTTER, MARGARINE, OR MILD-FLAVORED COOKING OIL COMBINE COCOA POWDER IN A BOWL WITH SHORTENING. MASH TO A PASTE. STORE IN TIGHTLY COVERED CONTAINER IN REFRIGERATOR OR FREEZER. TWO TABLESPOONS OF THIS MIXTURE EQUALS A 1-OZ SQUARE OF UNSWEETENED CHOCOLATE, MELTED. OKRA-TOMATO GUMBO L POUND FRESH OKRA 1 LARGE ONION, CHOPPED 1 CLOVE GARLIC 1 CAN -16 OZ- TOMATOES 1 POD HOT PEPPER SALT AND PEPPER WASH OKRA. REMOVE STEMS AND SLICE INTO CIRCLES. SAUTE CHOPPED ONION IN BACON DRIPPINGS UNTIL SOFT. ADD SLICED OKRA DN COOK UNTIL LIGHTLY BROWN. ADD TOMATOES AND SEASONINGS. COVER SKILLET AND SIMMER ABOUT 30 MINUTES. BRANDY BUTTER SAUCE MIX 1 CUP BROWN SUGAR, 1 CUP WHITE SUGAR AND 4 TABLESPOONS FLOUR TOGETHER. ADD 1 CUP HOT WATER. COOK UNTIL THICK, STIRRING CONSTANTLY. ADD 2 TABLESPOONS BUTTER AND 1/2 CUP GOOD BRANDY. SPOON OVER HOT APPLE PIE OR OTHER DESSERTS. CORNYS CHILI SOUP 2 LBS COARSE GR MEAT 2 OR 3 MEDIUM ONIONS 1 CUP RED KIDNEY BEANS 1 BOTTLE CHILI POWDER - OPTIONAL 1/4 LB ELBOW MACARONI 2 CANS TOMATOES 2 LARGE CANS TOMATO SAUCE 3 CLOVES GARLIC 6 CANS WATER 1 TEASPOON EACH OF OREGANO BASIL SALT PEPPER 1/4 BOTTLE TABASCO DASH WORCHESTERSHIRE DASH OF SOY SAUCE COOK BEEF UNTIL RED IS GONE. CHOP ONION, GARLIC AND ADD WITH CHILI POWDER AND ALL SPICES. COOK 10 TO 20 MINUTES. ADD TOMATOES, TOMATO SAUCE AND WATER. COOK 30 MINUTES. ADD BEANS TO MIXTURE. COOK 3 TO 4 HOURS AND ADD WATER ALONG. IN THE LAST HOUR ADD PARTIALLY COOKED MACARONI THAT HAS BEEN RINSED IN COLD WATER. PISTACHIO SALAD 1 SMALL PKG PISTACHIO PUDDING MIX 1 MED COOK WHIP 2 CUPS MINATURE MARSHMALLOWS 1 CAN CRUSHED PINEAPPLE MIX TOGETHER AND CHILL MEXICAN BEAN SALAD 1 HEAD LETTUCE 2 OR 3 LARGE TOMATOES 1 ONION CHOPPED 1/2 LB. GRATED CHEESE 1 BAG FRITOES 1 BOTTLE CATALINA DRESSING 1 CAN RANCH STYLE BEANS (DRAINED) TOSS LETTUCE, TOMATOES, ONION, AND CHEESE JUST BEFORE SERVING ADD BEANS FRITOES AND DRESSING **DECORATIONS************ "ST. NICK'S" MATERIAL NEEDED: 1 TOILET PAPER ROLL GLUE RED, PINK, WHITE, AND BLACK FELT COTTON BALLS DIRECTIONS: 1. CUT PATTERNS: HAT--RED--CUT 1 BODY--RED--CUT 1 ARMS--RED--CUT 2 LEGS--RED--CUT 2 FACE--PINK--CUT 1 2. MAKE BLACK FELT BELT AND WHITE BUCKLE. MAKE BELT LONG ENOUGH TO GO AROUND ROLL. MAKE WHITE HANDS AND BLACK BOOTS USING THE ENDS OF THE ARMS AND LEG PATTERNS. 3. USE COTTON BALLS FOR HAIR AND WHISKERS. TO ASSEMBLE: 1. GLUE THE RED BODY TO THE ROLL. 2. GLUE ARMS (AFTER GLUING HANDS) TO THE TOP OF ROLL. 3. GLUE LEGS (AFTER CUTTING AND GLUING BOOTS TO LEGS) TO BOTTOM FRONT ON INSIDE 4. GLUE FACE ON-- CUT FEATURES AND GLUE ON. 5. GLUE HAIR ONTO TOP OF ROLL ALONG SIDES AND AROUND THE FACE FOR WHISKERS. 6. GLUE HAT TOGETHER--LINE A TO LINE B. 7. GLUE COTTON BALL TO TIO OF HAT AND BEND HAT DOWN AND TACK. (GLUE AND SEW) 8. GLUE BACK BELT ONTO THE BODY A BIT LOWER THAN HALF AND GLUE THE WHITE BUCKLE ON TO THE BELT. 9. GLUE THE HAT ONTO THE TOP OF THE ROLL COVERING EDGES AND PART OF THE HAIR. 10. SIT BACK AND OBSERVE WHAT YOU HAVE CREATED( JOLLY OL' ST. NICK) LIGHTED ORNAMENT 1 6 OR 8 INCH STYROFOAM BALL 1 5 FOOT STRAND TINSEL 3 DOZEN 1 3/4 INCH GLASS ORNAMENTS 1 35 LITE STRAND MINATURES FLORIST PICKS PIN LITES AT TOP OF BALL, BRING TO BOTTOM, CIRCLE BACK TO TOP AND CONTINUE REPEATING UNTIL COVERED. USE ANY REMAINING LITES TO FILL IN. REMOVE METAL RINGS FROM ORNAMENTS, GLUE THEM IN STAGGERING CIRCLES BEGINNING WITH 5 ORNAMENTS AT THE BOTTOM FOR THE BASE. LET DRY OVER NIGHT. WIND TINSEL BETWEEN ORNAMENTS AND LITES TO FILL IN. HOLD IN PLACE WITH FLORIST PICKS. DOOR KNOB MATERIALS: 1 SKEIN RED YARN (4 PLY) 1 SKEIN GREEN YARN (4 PLY) 1 PLASTIC COFFEE CAN LID HOLE PUNCH 2 BELLS 2 1/2 INCH PIECE OF STURDY CARDBOARD SCISSORS RAZOR BLADE DIRECTIONS: CUT AN X WITH RAZOR BLADE FOR DOOR KNOB IN LID. MAKE 8 PAIR OF HOLES EVENLY SPACED WITH HOLE PUNCH AROUND LID. USE 2 1/2 INCH CARDBOARD AND WRAP YARN TO MAKE POM-POM. (ABOUT 32" EACH POM-POM MAKE 4 RED AND 4 GREEN. LEAVE A 6" PIECE OF YARN FOR TIE. TIE THE 8 POM-POMS INTO THE HOLES IN LID. USE 2-16" STRANDS TO TIE BELLS ON.