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Barb's Turkey Soup for a Group
Card 1 Front:
Barb's Turkey Soup for a Group.
6c. boiling salted water
1t. white pepper.
2t. poultry seasoning
3 potatoes, diced.
3 lge carrots, sliced crosswise
2 celery stalks.
2 medium onions
3 cups diced, leftover turkey.
Bring mixture to boil, turn heat to simmer. Simmer 40 min.
covered.
Add 1/2c rice to broth, add a little more water if needed.
→ plus 2 tablespoons butter. Cover again.
Simmer 20 minutes until rice is done. Serve hot.
Serves 6.
Card 1 Back: blank
---
# Barb's Turkey Soup for a Group
*Recipe from the kitchen of Barb*
*Serves 6*
## Ingredients
- 6 cups boiling salted water (~1 tsp salt)
- 1 tsp white pepper
- 2 tsp poultry seasoning
- 3 potatoes, diced
- 3 large carrots, sliced crosswise
- 2 celery stalks
- 2 medium onions
- 3 cups diced, leftover turkey
- 1/2 cup rice
- 2 Tbsp butter
## Instructions
1. Combine salted water, white pepper, poultry seasoning, potatoes, carrots, celery, onions, and diced turkey in a pot.
2. Bring mixture to a boil, then turn heat to simmer.
3. Simmer covered for 40 minutes.
4. Add 1/2 cup rice and 2 Tbsp butter to the broth. Add a little more water if needed. Cover again.
5. Simmer 20 minutes until rice is done.
6. Serve hot. -
After-School Carrot Cookies / Brown Sugar Hint
Card 1 Front:
COOKIES
[C AND H sugar logo] AFTER-SCHOOL
CARROT COOKIES
1/2 cup boiling water 1 egg, unbeaten
1/2 cup raisins 1 teaspoon lemon extract
1 cup C and H Dark Brown Sugar, 1/2 cup finely shredded raw carrot
packed 1-1/2 cups sifted all-purpose flour
1/2 cup shortening 2 teaspoons baking powder
1/2 teaspoon salt
Pour boiling water over raisins; soak 5 minutes; drain. Combine sugar, shortening,
egg and lemon extract in mixing bowl; beat well. Stir in carrot and drained raisins.
Sift together flour, baking powder and salt; add to first mixture and blend well. Drop
by teaspoonfuls on greased baking sheet. Bake in 400 degree oven for 10 to 12
minutes. Makes 3 dozen cookies.
BROWN SUGAR HINT
USE a tablespoon or so of brown sugar sprinkled on a cling
peach half, broil 2 minutes and serve with meat, chicken or fish.
Card 1 Back:
[Illegible — heavily worn/stained cardboard back, no readable text]
---
# After-School Carrot Cookies and Brown Sugar Hint
*Two recipes on one C and H Sugar promotional card*
---
# After-School Carrot Cookies
*Makes 3 dozen cookies*
## Ingredients
- 1/2 cup boiling water
- 1/2 cup raisins
- 1 cup C and H Dark Brown Sugar, packed
- 1/2 cup shortening
- 1 egg, unbeaten
- 1 tsp lemon extract
- 1/2 cup finely shredded raw carrot
- 1-1/2 cups sifted all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
## Instructions
1. Pour boiling water over raisins; soak 5 minutes; drain.
2. Combine sugar, shortening, egg, and lemon extract in mixing bowl; beat well.
3. Stir in carrot and drained raisins.
4. Sift together flour, baking powder, and salt; add to first mixture and blend well.
5. Drop by teaspoonfuls onto a greased baking sheet.
6. Bake in a 400°F oven for 10 to 12 minutes.
---
# Brown Sugar Hint
*Recipe tip on one C and H Sugar promotional card*
## Instructions
1. Sprinkle a tablespoon or so of brown sugar on a cling peach half.
2. Broil 2 minutes.
3. Serve with meat, chicken, or fish. -
Ginger Ale Punch
2 qt ginger ale
1c. strong tea .
2 cinnamon sticks
1 c. sugar
3/4 c. orange juice
1/3 c. lemon juice
Booze to taste
make tea w/ cinnam
boil for while
pour over
sugar
add juices,
Booze & ale
at end
can refrigg own.
night w/o ginger
ale.
Card 1 Back:
Mrs. Barb Washburn
[REDACTED] Madison, Wis.
---
# Ginger Ale Punch
*Recipe from the kitchen of Mrs. Barb Washburn*
## Ingredients
- 2 qt ginger ale
- 1 cup strong tea
- 2 cinnamon sticks
- 1 cup sugar
- 3/4 cup orange juice
- 1/3 cup lemon juice
- Booze to taste
## Instructions
1. Make tea with cinnamon sticks; boil briefly.
2. Pour hot tea over sugar and stir to dissolve.
3. Add juices and booze.
4. Add ginger ale at the end.
5. Can refrigerate on its own overnight without the ginger ale (add ginger ale just before serving). -
Oatmeal Yeast Rolls
oatmeal yeast rolls
1 pkg active dry yeast 2 tsp salt
½ c lukewarm water 1 c cooked Stone-Buhr oatmeal
1 c scalded milk 4½-5 c sifted Stone-Buhr
¼ c shortening all-purpose flour
¼ c sugar Melted shortening
Stir yeast into lukewarm water. Pour scalded milk over shortening, sugar and salt; stir
occasionally until shortening melts; cool to lukewarm. Stir in oatmeal and 1 cup of
the flour. Add yeast and enough more flour to make a soft dough. Knead on lightly
floured surface until smooth and satiny, about 10 minutes. Form dough into a ball;
place in greased bowl and brush with melted shortening. Cover; let rise in a warm
place until double in size, about 1 hour. Punch dough down; cover and let stand 10
minutes. Shape into rolls or buns; place in greased muffin pans or baking pans.
Brush with melted shortening; cover and let rise until double in bulk, about 45
minutes. Bake in preheated 400° oven for 15 to 20 minutes or until nicely browned.
Remove from pans immediately. Makes 3 dozen.
Card 1 Back: blank
---
# Oatmeal Yeast Rolls
*Makes 3 dozen*
## Ingredients
- 1 pkg active dry yeast
- 1/2 cup lukewarm water
- 1 cup scalded milk
- 1/4 cup shortening
- 1/4 cup sugar
- 2 tsp salt
- 1 cup cooked Stone-Buhr oatmeal
- 4 1/2–5 cups sifted Stone-Buhr all-purpose flour
- Melted shortening (for brushing)
## Instructions
1. Stir yeast into lukewarm water.
2. Pour scalded milk over shortening, sugar, and salt; stir occasionally until shortening melts; cool to lukewarm.
3. Stir in oatmeal and 1 cup of the flour.
4. Add yeast mixture and enough more flour to make a soft dough.
5. Knead on a lightly floured surface until smooth and satiny, about 10 minutes.
6. Form dough into a ball; place in a greased bowl and brush with melted shortening.
7. Cover; let rise in a warm place until double in size, about 1 hour.
8. Punch dough down; cover and let stand 10 minutes.
9. Shape into rolls or buns; place in greased muffin pans or baking pans.
10. Brush with melted shortening; cover and let rise until double in bulk, about 45 minutes.
11. Bake in a preheated 400°F oven for 15 to 20 minutes, or until nicely browned.
12. Remove from pans immediately. -
Banana Nut Bread
banana nut bread
1¾ c Stone-Buhr sifted all-purpose flour ½ c firmly packed light brown sugar
2 tsp baking powder 2 eggs
¾ tsp salt ½ c coarsely chopped pecans or walnuts
½ tsp soda 1 tsp grated orange rind
⅓ c butter or margarine 1 c mashed bananas (2 large)
Sift flour once, measure, add baking powder, salt and soda and sift again. Cream
shortening, add sugar gradually and cream together until light and fluffy. Add eggs
and beat well. Stir in nuts and orange rind. Add flour alternately with bananas, a
small amount at a time, beating after each addition only until smooth. Bake in greased
9 x 5-inch loaf pan in a moderate oven (350°) for 55 minutes or until done. Store 6
hours or overnight before using. Makes 1 loaf.
Card 1 Back: blank
---
# Banana Nut Bread
*Makes 1 loaf*
## Ingredients
- 1 3/4 c Stone-Buhr sifted all-purpose flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1/3 c butter or margarine
- 1/2 c firmly packed light brown sugar
- 2 eggs
- 1/2 c coarsely chopped pecans or walnuts
- 1 tsp grated orange rind
- 1 c mashed bananas (2 large)
## Instructions
1. Sift flour once, measure, then add baking powder, salt, and soda and sift again.
2. Cream shortening, add sugar gradually, and cream together until light and fluffy.
3. Add eggs and beat well.
4. Stir in nuts and orange rind.
5. Add flour alternately with bananas, a small amount at a time, beating after each addition only until smooth.
6. Bake in a greased 9 x 5-inch loaf pan in a moderate oven (350°F) for 55 minutes or until done.
7. Store 6 hours or overnight before using. -
Alpen Cookies
Card 1 Front:
Alpen* Cookies 350° 9-10min 4 dozen
1c. sifted all purpose flour
pinch salt
1/2t. baking soda
1/2c. margarine or butter
1/2c. sugar
3T. boiling water
1t. honey or light molasses
1C. Alpen (granola)
Sift dry ingredients together and Alpen. Blend
thoroughly. Drop rounded teaspoonsful of mix
on greased cookie sheets. Keep the spoonsful abt
2" apart as cookies spread slightly. Bake 350°,
9-10 min. or until golden brown. Cool cookies
a few minutes before removing from pan.
Card 1 Back: blank
---
# Alpen Cookies
*Makes 4 dozen*
## Ingredients
- 1 cup sifted all-purpose flour
- Pinch salt
- 1/2 tsp baking soda
- 1/2 cup margarine or butter
- 1/2 cup sugar
- 3 Tbsp boiling water
- 1 tsp honey or light molasses
- 1 cup Alpen (granola)
## Instructions
1. Sift dry ingredients together with Alpen. Blend thoroughly.
2. Drop rounded teaspoonfuls of mix onto greased cookie sheets. Keep the spoonfuls about 2 inches apart, as cookies spread slightly.
3. Bake at 350°F for 9–10 minutes, or until golden brown.
4. Cool cookies a few minutes before removing from pan. -
Old Fashioned Gingerbread
Card 1 Front of recipe RCA0009-20260629-0083
Old Fashioned Gingerbread
Ingredients:
1/2 cup fresh churned butter 1 tablespoon ground ginger
1/2 cup sugar 1 tablespoon baking soda
1 cup molasses 2 1/2 cups flour
1 teaspoon salt 2 eggs
1 teaspoon cinnamon 1 1/2 cups buttermilk
1 teaspoon ground cloves
1. In a bowl, cream butter and sugar together until well mixed.
2. Blend in remaining ingredients.
3. Grease a 9" x 13" baking pan.
4. Heat pan in 350° oven until very hot.
5. Remove pan from oven, pour in batter and return to oven
6. Bake for 40 minutes at 350°.
Note: this recipe is over 200 years old.
Card 1 Back of recipe RCA0009-20260629-0083
I baked a pan full of gingerbread
and left it on the stove to cool while
I went for a ride in the country.
When I got back, half the cake was
gone. Later that day, my sister and
her husband confessed that they
had taken half the gingerbread. It
was all right with me. Whatever I
have that somebody wants, they can
have it.
-- Mae Stevens
---
# Old Fashioned Gingerbread
*Recipe from the kitchen of Mae Stevens*
*I baked a pan full of gingerbread and left it on the stove to cool while I went for a ride in the country. When I got back, half the cake was gone. Later that day, my sister and her husband confessed that they had taken half the gingerbread. It was all right with me. Whatever I have that somebody wants, they can have it.*
## Ingredients
- 1/2 cup fresh churned butter
- 1/2 cup sugar
- 1 cup molasses
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp ground cloves
- 1 Tbsp ground ginger
- 1 Tbsp baking soda
- 2 1/2 cups flour
- 2 eggs
- 1 1/2 cups buttermilk
## Instructions
1. In a bowl, cream butter and sugar together until well mixed.
2. Blend in remaining ingredients.
3. Grease a 9" x 13" baking pan.
4. Heat pan in 350° oven until very hot.
5. Remove pan from oven, pour in batter and return to oven.
6. Bake for 40 minutes at 350°. -
Whole Wheat Bread
Card 1 Front:
Whole Wheat Bread
4 to 4½ cups whole-
wheat flour
1 TBS active dry yeast
1½ cups warm water
1 TBS honey
1 TBS safflower oil
1 tsp sea salt
In a large mixing bowl, dissolve yeast in ¼
cup of the warm water, then add remain-
der. Dissolve honey in this mixture and
let sit for a few minutes; then add 2 cups
of the flour and beat with a wooden spoon
until smooth. Cover and set in a warm
place to rise for about 1 hour until light
and foamy. Mix salt and oil into batter.
(over)
20
Card 1 Back:
Add flour a little at a time and mix until stiff and easy to handle.
Place dough on a lightly floured board and begin kneading. Knead
for 20 minutes or so, adding more flour a little at a time until
smooth, elastic, and not sticky. The exact quantity of flour will
vary slightly each time; this, as well as the proper consistency of the
kneaded dough will be learned with experience. When kneading is
complete, dough should be springy enough to almost resume shape
when pressed in lightly with finger. Shape into loaf, and place in a
lightly oiled standard size bread pan (about 9 x 5 x 3 inches). Cover
and set in a warm place to rise until doubled in bulk, about 1 hour.
Preheat oven to 350° and bake for about 1 hour until crust is a deep
golden brown. Remove from pan at once and cool before slicing.
natural recipes boston, mass © 1974
94 bourne st. 02130 (617)522-0299
---
# Whole Wheat Bread
*Recipe by Natural Recipes - 1974*
## Ingredients
- 4 to 4 1/2 cups whole-wheat flour
- 1 Tbsp active dry yeast
- 1 1/2 cups warm water
- 1 Tbsp honey
- 1 Tbsp safflower oil
- 1 tsp sea salt
## Instructions
1. In a large mixing bowl, dissolve yeast in 1/4 cup of the warm water, then add remainder.
2. Dissolve honey in this mixture and let sit for a few minutes.
3. Add 2 cups of the flour and beat with a wooden spoon until smooth.
4. Cover and set in a warm place to rise for about 1 hour until light and foamy.
5. Mix salt and oil into batter.
6. Add flour a little at a time and mix until stiff and easy to handle.
7. Place dough on a lightly floured board and begin kneading. Knead for 20 minutes or so, adding more flour a little at a time until smooth, elastic, and not sticky. The exact quantity of flour will vary slightly each time; this, as well as the proper consistency of the kneaded dough will be learned with experience.
8. When kneading is complete, dough should be springy enough to almost resume shape when pressed in lightly with finger.
9. Shape into loaf and place in a lightly oiled standard size bread pan (about 9 x 5 x 3 inches).
10. Cover and set in a warm place to rise until doubled in bulk, about 1 hour.
11. Preheat oven to 350°F and bake for about 1 hour until crust is a deep golden brown.
12. Remove from pan at once and cool before slicing. -
Peanut Bars
PEANUT BARS
1 cup shortening
1/2 c. white sugar
1/2 c. brown sugar
2 egg yolks
dash salt
1/2 tsp. vanilla
2 c. flour
1 tsp. baking soda with 1 Tblp. cold water
Mix the above all together and hands floured
flatten this mixture into the bottom of a 10"X13"
pan or cookie sheet that has sides. Then press
1 pkg. (1c.) chocolate chips on this. Beat
2 egg whites stiff then add 1/2 c. brown sugar.
Put this on top of chips with spatula. Then
sprinkle Spanish peanuts on top. Bake at
325° for 30 minutes. Bars are done when top
is a little brown.
Card 1 Back: blank
---
# Peanut Bars
## Ingredients
- 1 cup shortening
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 egg yolks
- Dash of salt
- 1/2 tsp vanilla
- 2 cups flour
- 1 tsp baking soda dissolved in 1 Tbsp cold water
- 1 pkg (1 cup) chocolate chips
- 2 egg whites
- 1/2 cup brown sugar
- Spanish peanuts (to sprinkle on top)
## Instructions
1. Mix together the shortening, white sugar, brown sugar, egg yolks, salt, vanilla, flour, and baking soda dissolved in cold water until combined.
2. With floured hands, flatten this mixture into the bottom of a 10" x 13" pan or a cookie sheet that has sides.
3. Press the chocolate chips evenly over the top of the dough layer.
4. Beat the 2 egg whites until stiff, then fold in the 1/2 cup brown sugar.
5. Spread the egg white mixture over the chocolate chips using a spatula.
6. Sprinkle Spanish peanuts over the top.
7. Bake at 325°F for 30 minutes. Bars are done when the top is a little brown. -
Baked Chicken à Mangé & Rice
Baked Chicken à Mangé Washburn
& Rice 5/20/77
1 c. rice uncooked
2 c. water
1 can cr. of chicken soup
1 t. curry powder
1 t. accent
1 t. salt
2 T. butter
} mix together
place in large saucepan
or baking dish w/cover
1 cut up chicken (2-3 lb), brown in butter
lay chicken on top of mixture
sprinkle tops with season salt and paprika
Bake in 375° oven, covered 1 hr, or until chicken
is done.
Card 1 Back: blank
---
# Baked Chicken à Mangé & Rice
*Recipe from the kitchen of Washburn — May 20, 1977*
## Ingredients
- 1 cup rice, uncooked
- 2 cups water
- 1 can cream of chicken soup
- 1 tsp curry powder
- 1 tsp Accent (MSG)
- 1 tsp salt
- 2 Tbsp butter
- 1 cut-up chicken (2–3 lb), browned in butter
- Seasoned salt, to taste
- Paprika, to taste
## Instructions
1. Mix together the rice, water, cream of chicken soup, curry powder, Accent, salt, and butter.
2. Place mixture in a large saucepan or baking dish with a cover.
3. Brown the cut-up chicken in butter.
4. Lay the browned chicken on top of the rice mixture.
5. Sprinkle tops of chicken with seasoned salt and paprika.
6. Bake in a 375°F oven, covered, for 1 hour or until chicken is done.
## Editor's Notes
- **"à Mangé"** — French phrase appearing in the title; likely a family or source name rather than a culinary term, as "à manger" (to eat) would be unusual in this context. -
Sweet Bread
Card 1 Front:
Sweet Bread Bake @ 325° for 45 min.
until golden brown.
4 pkg. yeast
4 c. water
1 c. sugar
2 T. salt
4 c. flour
Sponge - Beat well, set aside to rise 30 mins. or more (til bubbly)
ADD
1 c. shortening melted - margarine or ½ butter
10 eggs, beat well, add
2 c. Sugar and beat again well
1 T. grated orange
1 t. vanilla
1 t. lemon
2 t. anise extract
few drops of yellow coloring
13 c. flour - let rise
Makes 4 loaves, large
Suggested variations: add orange marmalade, candied orangepeel,
candied fruit.
Card 1 Back: blank
---
# Sweet Bread
*Makes 4 loaves, large*
## Ingredients
### Sponge
- 4 pkg. yeast
- 4 c. water
- 1 c. sugar
- 2 Tbsp. salt
- 4 c. flour
### Main Dough
- 1 c. shortening, melted — margarine or 1/2 butter
- 10 eggs, beat well
- 2 c. sugar
- 1 Tbsp. grated orange
- 1 tsp. vanilla
- 1 tsp. lemon extract
- 2 tsp. anise extract
- Few drops of yellow food coloring
- 13 c. flour
## Instructions
### Sponge
1. Combine yeast, water, sugar, salt, and 4 c. flour.
2. Beat well; set aside to rise 30 minutes or more, until bubbly.
### Main Dough
1. Add melted shortening (margarine or 1/2 butter) to the sponge.
2. Beat 10 eggs well; add to the mixture.
3. Add 2 c. sugar and beat again well.
4. Add grated orange, vanilla, lemon extract, anise extract, and a few drops of yellow food coloring.
5. Add 13 c. flour and mix to form dough.
6. Let rise.
### Baking
1. Shape dough into 4 large loaves.
2. Bake at 325°F for 45 minutes, or until golden brown.
### Assembly
- Suggested variations: add orange marmalade, candied orange peel, or candied fruit to the dough before baking. -
Super Fudge
Card 1 Front:
Dear Barbara: I am a procrastinator!
But here is the recipe you wanted.
1 cup honey, 1 cup peanut butter,
heated in pan. Stir in quickly:
• 1 cup carob powder (a chocolate
substitute), i cup sesame seeds,
1 cup sunflower seed, a half cup
of shredded coconut and a ½ cup of
chopped dates. Pat into a greased
square (8 x 8) or (9 x 9) pan and
refrigerate to harden. Cut into
squares and keep refrigerated, if
possible.
PREVENTION magazine calls it
'Super Fudge' -- Other dried fruit
such as apricots or pears could
be substituted for the dates.
Raisins, too, maybe?
If you are interested in some of
these 'health nut' recipes, the
same magazine has brownies, cookies,
and other treats. I'd be glad to
lend it to you.
Mary Jo
Card 1 Back:
Hello!
---
# Super Fudge
*Recipe from the kitchen of Mary Jo — 1976*
## Ingredients
- 1 cup honey
- 1 cup peanut butter
- 1 cup carob powder (a chocolate substitute)
- 1 cup sesame seeds
- 1 cup sunflower seeds
- 1/2 cup shredded coconut
- 1/2 cup chopped dates
## Instructions
1. Heat honey and peanut butter together in a pan.
2. Stir in quickly: carob powder, sesame seeds, sunflower seeds, shredded coconut, and chopped dates.
3. Pat into a greased 8x8 or 9x9 square pan.
4. Refrigerate to harden.
5. Cut into squares and keep refrigerated, if possible.
## Editor's Notes
- **"PREVENTION magazine"** — the sender attributes the recipe name "Super Fudge" to *Prevention* magazine, suggesting this is a recipe the sender found there and is passing along by memory or transcription rather than an original creation.