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1 Quart of Milk
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Bring the milk to a boil. Sprinkle on graham crackers
and coconut
while stirring. Put about 4 tablespoons of the hot mixture into the eggs and sugar and stir together. Then put entire mixture back into the pan of hot mixture. Cook mixture till thick until it bubbles. Sprinkle a little more coconut across the top of the full
dish. |
| RECIPE FOR CHILI 2 lbs. ground beef 3 - 15 1/2 oz. cans Red Kidney Beans with liquid 1 - 15 1/2 oz. can black beans, drained and rinsed 1 cup diced onions 1/2 cup diced green peppers 1/3 cup diced celery 2 pints tomato juice 1 quart whole tomatoes, mashed 2 teaspoons cumin powder 2 tablespoons chili powder 1 1/2 teaspoons black pepper 2 teaspoons salt 2 cups water |
Instructions for the Chili Recipe Brown the ground beef in medium heat and drain off the fat. In a large pot, combine the beef plus all other ingredients and heat over medium heat until hot. Turn back to low heat and simmer for 2 hours stirring every 15 minutes. Note - You can use bought tomatoes or home canned tomatoes and juice. This recipe makes a large amount and freezes well. (Frances Rotz) |
TASTY APPLE NUT BREAD RECIPE 1 cup sugar 1/2 cup butter 2 eggs 1 tsp. vanilla 2 cups flour 1/2 tsp salt 1/2 tsp soda 1 tsp baking powder 2 Tablespoons buttermilk (or use regular milk and add a drop of vinegar) 2 cups tart apples 1/2 cup nuts |
TOPPING
FOR THE APPLE NUT BREAD 3 Tablespoons flour 2 Tablespoons sugar 2 Tablespoons firm butter or margarine 1 tsp cinnamon (Blend together for crumb top mixture) With a pastry knife, cream the first four ingredients for the Apple Nut Bread Recipe. Sift together the dry ingredients. Mix alternately with the buttermilk into the creamed mixture. Fold in the apples and nuts. Drop into greased or lined loaf pan. Sprinkle topping over all and bake at 350 degrees for one hour. For small loaf pan or cup cakes, bake for 25-30 mins. |
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Mix together
for the cake: Mix together
and add to above: |
 Recipe for the icing: |
Butterscotch Meringue Pie (Note - You can use a regular Graham Cracker Crust) The Pie Filling: 3 egg whites 1/4 teaspoon Cream of Tarter 1/4 cup granulated sugar 1 cup packed brown sugar 1/4 cup cornstarch 1/4 teaspoon salt 1 - 12 oz. can (1 1/2 cup) evaporated whole milk 3 egg yolks 1 cup milk 3 Tsbs. butter - sliced 1 teaspoon vanilla (See column to the right for instructions) |
Preheat oven to 350 degrees for
meringue. In a large mixing bowl combine the egg whites and cream
of tarter, whisk to blend, In a small bowl, combine granulated
sugar and 1/4 of the brown sugar; set aside. With electric mixer,
beat egg whites at medium speed until peaks form. Gradually add
sugar mixture 2 tablespoons at a time beating at high speed until stiff
peaks form. Let stand at room temperature while making pie
filling. For filling in medium saucepan, combine the remaining 3/4 cup of brown sugar, cornstarch and salt. Whisk in about 1/2 cup of evaporated milk and then the egg yolks. Whisk in remaining evaporated milk and the one cup of milk. Cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Remove from heat and stir in butter and vanilla until blended. Pour in pie shell. Spoon meringue over top spreading evenly and sealing to pie shell. Bake 15 minutes or till nice and brown. Cool on rack away from drafts for one hour. Chill for 3 to 6 hours before serving. May be covered for a longer time. Nearly identical recipe from the 1920s. (Frances Rotz) |
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3 cups seeded raisins. 1-cup sugar 2-½ cups water ½ cup orange juice ½ teaspoon salt 2 tablespoons butter 2 tablespoons lemon juice 3 tablespoons & 1 teaspoon cornstarch Cook raisins, sugar, water, orange juice, lemon juice, salt, and butter for five minutes. Dissolve cornstarch in 3 tablespoons of cold water. Add to raisin mixture. Cook for 5 minutes. Let set till cool. Pour into 9” pastry lined pie pan. Make top of pastry arranged lattice fashion or a top crust with markings for vent. Bake at 350 degrees for 25 minutes or till golden brown. (Submitted by Frances Rotz) |
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4 cups
green tomatoes, sliced |
Brush with melted butter and chill for 15 minutes. Combine 2 tablespoons flour with 2 tablespoons sugar (Sprinkle on chilled crust) Slice tomatoes in thin slices. (Do not pare tomatoes) Cover with boiling water and let stand 10 minutes…drain. Combine sugar and spices and clear gel. Put half the tomatoes in unbaked pastry shell. Next - Put one half of sugar mixture on tomatoes. Then add remainder of tomatoes and sugar mixture. Drizzle molasses over the entire top of pie. Cover with top crust. Seal edges and cut steam vents in top. Bake at 350 degrees for 35 to
40 minutes or until crust is golden brown. |
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4 Cups Concord grapes |
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1 Box (6 oz.) NESTLE Toll House Premier White Baking Bars, divided
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 Click on the Thumbnail for a larger picture Copied from Taste of Home Cooking School Recipe Collection |
| BEST IN THE WEST BEANS 1/2 lb. ground beef 10 slices bacon, chopped 1/2 cup onion, chopped 1/3 cup brown sugar, packed 1/3 cup white sugar 1/4 cup ketchup 1/4 cup barbecue sauce 2 Tbsp. prepared mustard 2 Tbsp. molasses 1/2 tsp. salt 1/2 tsp. chili powder 1/2 tsp. pepper 1 (16 oz. ) can pork and beans 1 (16 oz.) can kidney beans 1 (16 oz.) can butter beans |
Instructions for the Beans: Brown meats; drain. Add onion and cook until tender. Add sugars, ketchup, barbecue sauce, mustard, molasses and seasonings; mix well. Add beans, drained and rinsed. Pour into 3-quart casserole. Bake at 350 degrees for one hour. Makes 10-12 servings. May also be done in crock-pot for about 5-6 hours on low. Great for that summer outing or a family get-together. (Submitted by Frances Rotz) |
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(DELICIOUS) ! Beat: 2 eggs and 2 cups of sugar together Pour mixture into one 13 x 9 x 2” pan. (This recipe is submitted by Joyce Diehl) |
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2 lbs. Ham Loaf Mix |
 Click on the Thumbnail for a larger picture |
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10 hard-cooked
eggs ½
cup vinegar Mix
all ingredients except eggs and
heat. Add eggs and store in
refrigerator for a day or so to develop flavor. Then enjoy. |
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4 1/2 cups Flour Combine the butter, sugar, vanilla and pudding. Beat well. Add eggs. Mix and gradually add in the flour and baking soda. Mix well. Then add the chocolate chips. Bake for about 9 minutes at 350 degrees. |
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1 lb. box of 10 x sugar Buckeyes - Part 2
Then Melt: 6 oz. Chocolate Chips |
 Submitted by Frances Rotz
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4 cups Rhubarb,
cut into one-inch pieces. |
Two teen-agers working for hire in my mother’s western New York garden pulled up her bushy stand of Rhubarb. They thought these big-leaved,stalky perennials were weeds. Rhubarb may be known as “The stuff of future pies”. Maybe Rhuen rhaponticum - “pieplant” to most of us - will undergo a renaissance. One day, even teen-agers may once again distinguish this handsome member of the buckwheat family from a dandelion.  In the grocery store, look for Rhubarb stalks that are firm and break crisply. In the kitchen, discard the leaves, which can make you sick. Either dice the stalks or cut them in 1 inch slices. When cooked, rhubarb carries a puckery, tart flavor that at first may shock more than please, but if leavened with the right amount of sweetener and cooked to the right texture, Rhubarb is a desert-lover’s delight. Rhubarb packs some nutritional punch. It is rich in calcium and potassium. Both are valuable minerals, whether making pies or picking weeds. (By Corydon Ireland - Gannett Rochester Newspapers - July 96.) |
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Crumb together: 60 Ritz Crackers - broken up and 1 1/4 sticks
of butter
- melted. Place the mixture on the crumb mix and refrigerate for one hour. Add one 8 oz. container of Cool Whip on top. Sprinkle coconut on the top or toast 1 cup coconut for the top of mixture. Put in freezer till about a half hour before serving. (Melts in your mouth like ice cream)! |
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Note: This one will serve a lot of people! 1 Elephant (not too old) Cut the elephant into small bite-size pieces. That
will
take about 4-6 months. Add salt and pepper and cover with brown
gravy.
Place concoction in a very large oven and cook at 700 degrees for one
week
until tender. |
  P.S. If you have left over meat - try a delicious Elephant Sandwich ! |
