2 C. sugar
3 T. cocoa
1/4 tsp. salt
1/2 lb. butter
1/2 C. milk
1/2 C. crunchy peanut butter
3 C. oatmeal, uncooked
1 tsp. vanilla
Mix sugar, cocoa, salt, butter and milk in a pan and boil 1 minute. Stir in peanut butter, oatmeal and vanilla. Stir until well blended, then drop by spoonfuls on waxed paper. Let set until firm.
1 can green beans, undrained
1 medium onion, chopped
1/4 lb. bacon
1/4 C. vinegar
3/4 C. sugar
Mix all ingredients together and cook until bacon is done.
1 large pkg. coleslaw mix
1 medium onion, chopped
1 medium tomato, chopped
1 medium carrot, cut up
1 medium cucumber, cut up
1 stalk celery, chopped
1 small green pepper, chopped
DRESSING:
1/4 C. corn oil
1/2 tsp, salt
1/2 tsp. pepper
1 C. sugar
1/2 C. vinegar
3/4 C. cream
Mix together coleslaw and vegetables. Top with dressing.
1 lb. hamburger
1 medium onion, chopped
1/2 tsp. salt
1 can brown beans
1/4 C. brown sugar
2 C. tomato juice
3/4 C. water
Steam hamburger until there’s no red in color. Mix rest of ingredients in with hamburger. Cook until onions are done. Steam about 1/2 hour.
1 lemon, sliced very thin
1 T. sugar
1/2 tsp. cream of tartar
1 pt. boiling water
Take 1/2 cup at bedtime.
5 onions
1/3 lb. brown sugar
1/3 qt. warm water
Boil 1 hour until it syrups, then strain. Add juice of 1 lemon and 3 teaspoons honey. Take 2 teaspoons morning and night.
EGG NOG FOR THE SICK:
Beat yolk of 1 egg very lightly. Add white of egg beaten also, and then beat the 2 together. Add 2 or 3 teaspoons sugar and beat again. Then add 1 glass of rich
milk and a pinch of nutmeg. Stir well.
1/2 C. vinegar
1/2 C. water
1 T. salt
1/2 C. onion, cut fine
1 T. Crisco
Cook until very hot. Stir into sifted flour slowly to make a poultice. Add 1 teaspoon mustard and 1 teaspoon baking soda. Spread between cheesecloth and lay it on chest, covering from neck to stomach, for 4 hours or overnight. Keep hot with flannel covered over it. Keep warm all night. May use a heating pad on real low.
1/2 C. butter
3/4 C. celery, chopped
1/4 C. onion, chopped
1/2 C. parsley
1 tsp. poultry seasoning
1/4 tsp. salt
1/2 tsp. pepper
10 C. bread crumbs
1 pt. chopped oysters
Melt butter. Add celery, onion and parsley. Cook until soft. Add chopped oysters, poultry seasoning, salt and pepper. Cook lightly. Pour over bread crumbs in 2-quart casserole. Bake at 350º for 40 to 45 minutes.
1 box (minus 1/2 C.) croutiettes, any flavor
2 C. mild cheese, shredded
2 lbs. Little Sizzlers, cut up
4 eggs
2 1/2 C. milk
1 can cream of mushroom soup
1 small can mushrooms
Place courtiettes in bottom of a greased 9×13″ pan. Top with cheese. Cook sausage in skillet. Drain on paper towel. Arrange cut-up sausage on top of cheese. Beat eggs and mix with milk, soup and mushrooms. Refrigerate overnight. Bake at 350º until bubbly and brown, about 1 hour and 15 minutes.
CRUST:
2 C. flour
1 tsp. salt
FILLING:
6 C. peeled apples
1 C. brown sugar
2 T. flour
1 1/4 tsp. nutmeg
3/4 C. Crisco
5 T. water
1 1/2 tsp. cinnamon
1/2 C. Cheddar cheese
2 T. butter
CRUST: Combine flour and salt. Cut in Crisco to form pea-sized chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough forms a ball. Divide dough in half. Roll each half on floured surface with floured rolling pin. Put first half in pie tin.
FILLING: Mix the apples, brown sugar, flour, nutmeg, cinnamon and Cheddar cheese together and put in pie tin. Dot with the
butter. Pat on top crust. Brush top crust with cream; sprinkle sugar on top of cream.
Bake for 1 hour, or until top is brown. May take over an hour.
2-8 oz. pkgs. cream cheese
1 tsp. Accent
1 bunch green onions, finely chopped
1 small can chopped ripe olives
1/2 jar dried beef, chopped
Mix well, form into a ball, and roll in chopped pecans to cover.