| Name | Message | Action |
| COTTAGE CHEESE SALAD – (Lettie Bea Lam) | 1 Small Container Cottage Cheese SPRINKLE ON 1 Small box orange-pineapple jello ADD 1 Small can crushed pineapple or fruit cocktail (drained) 1 Small bowl Cool Whip Other flavors jello very good and can use large amounts of each ingredient. | Delete |
| CHOCOLATE PEANUT BUTTER DESSERT | 2 Cups Graham Crackers Crumbs 6 Tbsp. Margarine, melted 1 Cup Crunchy Peanut Butter 1 ½ Cup Powder Sugar 1 Small Pkg. Instant Chocolate Pudding 2 Small Pkgs. Instant Vanilla Pudding Whipped Topping Combine graham cracker crumbs and margarine. Press Into a 9 x 13” baking pan. Bake for 10 minutes at 350°. Cool Combine peanut butter and sugar, spread over crust. Prepare pudding per package directions and pour over the above. Top with whipped toppings. | Delete |
| CHOCOLATE OATMEAL BARS | Cream Together: 1 Cup Margarine 2 Cups Brown Sugar 4 Eggs Add the following ingredients to the above mixture : 2 ½ Cup s Flour 1 Teas. Soda 1 Teas. Salt 2 Teas. Vanilla 3 Cups Oatmeal Pat 2/3 of the above mixture into 9 x 12 pan. (Somewhat sticky) Filling: Melt: 1 (12 oz.) pkg. Chocolate Chips 1 Can Sweetened Condensed Milk 2 Tbls. Margarine Add: 1 Cup Chopped Nuts 2 Teas. Vanilla Pour over bottom part of oatmeal mixture. Drop remaining mixture (1/3) by spoonful’s onto chocolate layer. Bake 30 minutes t 350°. | Delete |
| CHEDDAR CHOWDER | 2 Cups Water 2 Cups Diced Potatoes ½ Cup Diced Carrots ½ Cup Dices Celery ¼ Cup Chopped Onion 1 Tsp. Salt ¼ Tsp. Pepper Combine all ingredients in large kettle. Boil 10-12 minutes. Meanwhile make white sauce. Stir white sauce into undrained vegetable mixture. Heat throughout. Makes 6 servings. White Sauce ¼ Cup Butter ¼ Cup Flour 2 Cups Milk 2 Cups Cheddar Cheese, grated 1 Cup Cubed ham or fried bacon crumbles, or cooked sausage In a small saucepan melt butter. Add flour and stir until smooth (about 1 minute). Slowly add milk while stirring. Cook until thickened. Add grated cheese, and stir until melted. Toss in meat. Variation: Use chicken broth instead of water, and 2 cups diced, cooked chicken instead of other meat. | Delete |
| BROWN SUGAR COOKIES | 4 Cups Brown Sugar 1 Cup Shortening 4 Eggs 2 Teas. Vanilla 1 Teas. Cream of Tarter 1 Teas. Soda 7-8 Cups Flour Cream shortening and sugar. Add vanilla and eggs and beat until fluffy. Sift together cream of tarter, soda and flour and add to other ingredients and mix until smooth (stiff dough). Shape into long rolls, 2 ½” to 3” in diameter and chill in refrigerator overnight. When ready to bake, cut roll in thin crosswise slices and place slices 1” apart on ungreased baking sheet. Bake at 400° for 8 minutes. | Delete |
| BAKED SQUASHED CASSEROLE – Mom’s Recipe | 1 Tablespoon Butter 1 2/3 Cups Cracker Crumbs 1 Cup Milk ½ Cup Cheese 4 Beaten Eggs 2 Cups cook Squash Combine all ingredients, bake at 350° | Delete |
| BAKED CORN – (Mrs. Powell) | 2 Eggs 1 Cup Milk 1 Pint Corn 1 Tbls. Butter, melted 1 Tbls. Salt Pepper Beat eggs, add milk and corn. Add the other ingredients. Bake at 350° until firm. | Delete |
| ASPARAGUS – BAKED | 2 Tbls. Butter Melted 2 Tbls. Flour – Rounded 1 Cup Milk ½ Teas. Salt 1 Cup Cheese – Velveeta 1 Cup Bread Crumbs – Buttered 2 Eggs – Hard Boiled 2 ½ Cups Asparagus or # 2 can slightly drained Make cheese sauce with the first five ingredients. Cook raw asparagus just until tender. In baked dish use ½ Cup crumbs in bottom, add asparagus, layer of sliced eggs. Add cheese sauce and crumbs. Bake at 350° for 45 minutes. Serves 5. | Delete |