| 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 |
| CORN BREAD | 1 Cup Cornmeal 1 Cup Flour ½ Cup Sugar ½ Tea. Salt 3 Tea. Baking Powder 1 Egg 1 Cup Milk ½ Bar Margarine – melted Sift together cornmeal, flour, sugar, salt and baking powder. Add milk and egg. Stir well. Add melted margarine. Stir well. Bake at 450° for 25-30 minutes. | Delete |
| COCONUT COOKIES | 1 2/3 Cups Brown Sugar 2/3 Cup Shortening 2 Eggs 1 Teas. Vanilla 2 Teas. Baking Powder 1 Teas. Soda Salt – pinch 3 Cups Flour 2 Cups Coconut Cream together sugar and shortening. Add eggs, vanilla and blend. Add baking powder, soda, salt and flour and mix together. Add coconut. Bake at 350° | 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 |
| CHOCOLATE MARSHMALLOW BARS – Deluxe | ¾ Cup Margarine Cream together 1 ½ Cups Sugar 3 eggs Add, beating until fluffy 1 Teas. Vanilla 1 1/3 Cup Flour Sift together and add ½ Teas. Baking Powder ½ Teas. Salt 3 Tbsp. Cocoa ½ Cup Chopped Nuts (Optional) Fold in Spread in greased 11x15 pan. Bake at 350° for 15 to 18 minutes. Deluxe Topping: 1 1/3 Cups Chocolate Chips Combine in saucepan. Stir 3 Tbsp. Butter or Margarine constantly over low heat 1 Cup Peanut Butter until melted. Remove from heat. 2 Cups Rice Krispies Cereal Stir in. Spread on Top of bars | Delete |
| CHOCLATE FUDGE – Fay’s | 2 Cups Sugar 2 Tbls. Corn Syrup ¾ Cup Milk 2 Squares Chocolate 2 Tbls. Butter 1 Teas. Vanilla Cook sugar, syrup, milk and chocolate together until it forms a soft ball (236°) Remove from heat and add butter Cool until you can hold your hand of the bottom of pan (112°) Add vanilla and nuts and stir until creamy Pour into buttered 4X8 inch pan Mark into squares and cool This is a creamy, moist and delicious fudge | 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 |
| CHEESEBALL – Martha’s | ½ lb. Sharp Cheese ½ lb. Cheese Food or Velveeta Cheese 2 8 oz. Cream Cheese 1/8 onion (optional) 1 Tablespoon Worcestershire Sauce Dried Beef Chop dried beef very fine. Mix the top 5 ingredients together including some dried beef. This receipt is very large. This can be divided into several balls. Cover the balls in the dried beef. | 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 |
| CARMEL BROWNIES – TURTLES | 1 pkg. German Chocolate Cake mix 2/3 cup Pet milk (canned) 1 Cup Chopped pecans (optional) 14 oz. Package caramels 1 Cup Chocolate chips ¾ Cup Margarine – melted Melt caramels and 1/3 cup canned milk in double boiler. Grease and flour 9/13 pan. Mix in bowl: Dry cake mix, melted margarine, 1/3 cup pet milk and nuts. Stir until dough holds together. Press half the dough into prepared pan. Bake at 350° degrees for 6 minutes. Sprinkle chocolate chips over top of baked crust. Spread caramel mixture over that and place remaining dough on top. Return to oven and bake for 18 minutes. Cool slightly and refrigerate until caramel layer is set. Cut into 36 squares. | Delete |
| CARAMEL APPLE OAT SQUARES | 1 ¾ Cup Unsifted Flour 1 Cup Quick Cooking Oats ½ Cup Brown Sugar ½ Teas. Baking Soda ½ Teas. Salt 1 Cup Cold Margarine or Butter ½ Cup Chopped Walnuts 20 Caramel Candies (Unwrapped) 14 Oz. Eagle Brand Milk 12 Oz. Apple pie Filling Preheat oven to 375°. In large bowl, combine flour, oats, sugar, baking soda and salt; cut in margarine until crumbly. Reserving 1 ½ cup crumb mixture, press remainder on bottom of a 13”x9” baking pan. Bake 15 minutes. Add nuts to reserved crumb mixture. In heavy saucepan, over low heat, melt caramels with sweetened condensed milk, stirring until smooth. Spoon apple pie filling over prepared crust; top with caramel mixture then reserved crumb mixture. Bake 20 min. or until set. Cool or serve warm with ice cream. | Delete |
| BROWNIES – Easy to Make | Rhoda Showalter ½ Cup Melted Butter 1 ½ Cups Brown Sugar 2 Eggs 1 Teas. Vanilla 1 ½ Cups Flour ½ Teas. Baking Powder ½ Teas. Salt 1 Cup Chocolate Chips Stir together all ingredients except chocolate chips. (Do NOT beat.) Pour into greased 9”X13” pan and sprinkle chocolate chips on top. Bake at 350° for 20 minutes. | 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 |
| BREAD – Mom, Esther Knicely’s Recipe | 6 Cups Flour - (fill each cup to the top of a 2 cup measuring cup) in mixing bowl. Add additional flour as needed when kneading. 3 Cups water – (each cup, fill to the top of a 1 cup measuring cup) 3/4 Tablespoon Sugar 1/4 Tablespoon Salt 1 (Full, rounded a little) Tablespoon dry yeast (or 1 packet) 2 Tablespoons Melted Butter Make a “pond” and then put in 3 cups water Sprinkle Sugar, Salt, Yeast and melted butter on top. Let stand until yeast is dissolved and floating on top. Mix well until you can knead the dough. Pour dough on floured surface and knead adding flour until dough is not sticky to the hands and the dough has an elastic feel. (At least 15 minutes, I do ½ hour.) Put dough back in original pan to rise to at least twice the size of the original size. (I let it rise for about 40 minutes.) (Grease pan and bread dough with butter or Crisco.) Knead the dough again for a couple of minutes and let rise again to double size. (I let it rise about 25-30 minutes.) Separate dough into loaves. Knead each loaf and put in bread pan. Again grease loves with butter or Crisco. (Stick loafs with a fork to get the air bubbles out.) Let rise again probably about ½ - ¾ hour. Bake at 420° for about 18 minutes. Take out of oven and again grease the baked loaves with butter. | Delete |
| BONNIE BUTTER CAKE | 2/3 Cups Soft Butter 1 ¾ Cups Sugar 2 Eggs 1 ½ Teas. Vanilla 3 Cups Sifted Flour 2 ½ Teas. Baking Powder 1 Teas. Salt 1 ¼ Cup Milk Beat butter, sugar, eggs and vanilla 5 minutes at high speed on mixer. Sift flour, baking powder, salt. Add in 4 additions alternately with milk. Start and end with dry ingredients. Blend on low speed just until smooth. Bake 30-35 minutes at 350° in greased and floured pans. | 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 |
| APPLESAUCE FRUIT CAKE | ½ Cup Shortening ¾ Cup Brown Sugar 2 Eggs well beaten 3 Cups Flour 2 Teas. Soda ½ Teas. Salt 2 Teas. Cinnamon 1 Teas. Cloves 2 Cups Chopped Nuts 4 oz. Mixed Candied Fruit 1 Cup Chopped Dates 2 Cups Chopped Raisins 1 Cup Sliced Gumdrops 2 Cups Thick Applesauce Cream shortening and sugar until light. Add eggs, one at a time, beating after each addition. Sift together flour, soda, salt and spices. Mix about ½ cup flour mixture with the nuts, fruits and gumdrops. Add remaining flour alternately with applesauce to shortening mixture beating well after each addition. Stir in floured fruit and nut mixture. Turn into 2 greased and waxed paper lined 9x5x3” loaf pans or 1 10” tube pan. Place a pan of water in the oven under the cake during the first 30 minutes of baking. Bake at 325° for 1 ½ hours or until done. Glaze: 1 Cup Sugar 2/3 Cup Water 1/3 Cup Light Corn Syrup Boil together until a soft ball is formed in cold water. Let cool and quickly spread over fruit cake when taken from the oven. Let stand 5 minutes, then decorate with candied fruit and nuts. | Delete |
| APPLE PUDDING CAKE | ¼ Cup Shortening ½ Cup Brown Sugar ½ Cup White Sugar 1 Egg 2 Cups Apples, Peeled and Chopped 1 Cup Flour 1 Teas. Baking Soda ½ Teas. Cinnamon ½ Teas. Nutmeg ½ Cup Walnuts, Chopped Cream together shortening and sugars. Stir in egg, nuts and apples and mix. Combine flour, baking soda, cinnamon and nutmeg. Stir into apple mixture. Bake in greased pan for 30 minutes at 350°. | Delete |
| APPLE PIE FILLING | 1 Cup Corn Starch or Clear Jell 10 Cups Water 4 ½ Cups Sugar 8 or 9 Qts. Apples Cook cornstarch, sugar and water together then pour over apples. | Delete |
| APPLE CAKE | (Fresh Apples) 1 ½ Cups Flour 2 Teas. Soda 1 Teas. Cinnamon 1 Teas. Nutmeg ½ Teas. Salt ½ Cups Butter (Shortening) 1 ½ Cups Sugar 2 Eggs 4 Cups Peeled Diced Apples 1 Cup All-Brand Sift flour, soda, spices and salt. Cream butter and sugar – add eggs, beat. Stir in flour mixture and All-Brand, mix in apples. This dough will be very stiff. Spread in greased pan (8x11x2). Bake 350° for 40 minutes. | Delete |