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Butterscotch Peach Pie
BUTTERSCOTCH PEACH PIE
Pastry for a 2-crust, 9-inch pie
3 pounds fresh peaches, peeled
and sliced (about 6 cups)
1/4 cup firmly packed brown sugar
2 tablespoons flour
2 teaspoons lemon juice
6 tablespoons melted butter or
margarine
1/2 teaspoon nutmeg
1/4 teaspoon almond extract
On a lightly floured board, roll out 2
circles of pastry. Fit one in bottom of a
9-inch pie pan. Arrange peaches in pie
shell.
In a small bowl, combine brown sugar,
flour, lemon juice, melted butter, nutmeg
and almond extract. Sprinkle over peach-
es. Top with remaining crust, crimp edges
and slash top for steam to escape. Bake in
a 450-degree oven 15 minutes; reduce heat
to 350 degrees and bake 35 to 40 minutes
more, or until golden. Serve warm or cold.
Yields 6 to 8 servings.
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# Butterscotch Peach Pie
## Ingredients
- Pastry for a 2-crust, 9-inch pie
- 3 pounds fresh peaches, peeled and sliced (about 6 cups)
- 1/4 cup firmly packed brown sugar
- 2 Tbsp flour
- 2 tsp lemon juice
- 6 Tbsp melted butter or margarine
- 1/2 tsp nutmeg
- 1/4 tsp almond extract
## Instructions
1. On a lightly floured board, roll out 2 circles of pastry. Fit one in the bottom of a 9-inch pie pan. Arrange peaches in pie shell.
2. In a small bowl, combine brown sugar, flour, lemon juice, melted butter, nutmeg, and almond extract. Sprinkle over peaches.
3. Top with remaining crust, crimp edges, and slash top for steam to escape.
4. Bake in a 450-degree oven for 15 minutes; reduce heat to 350 degrees and bake 35 to 40 minutes more, or until golden.
5. Serve warm or cold. Yields 6 to 8 servings. -
Butterscotch Pie
Butterscotch Pie
3/4 c. Brown Sugar
1/3 c. Flour
1/4 tsp Salt
2 c. milk.
3 beaten eggs
3 T. butter
1 tsp. Vanilla
In Saucepan Combine Sugar,
flour & Salt. gradually add
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milk. Cook & stir over
medium heat til bubbly.
Cook & stir 2 minutes. Remove
from heat. Stir sm. amt
hot mixture into eggs.
Immediately return to hot
mixture. Cook 2 minutes stirring
constantly. Remove from heat,
add butter & Vanilla. Pour
into pie shell.
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# Butterscotch Pie
## Ingredients
- 1 pie shell
- 3/4 cup brown sugar
- 1/3 cup flour
- 1/4 tsp salt
- 2 cups milk
- 3 eggs, beaten
- 3 Tbsp butter
- 1 tsp vanilla
## Instructions
1. In a saucepan, combine sugar, flour, and salt.
2. Gradually add milk.
3. Cook and stir over medium heat until bubbly.
4. Cook and stir 2 minutes more.
5. Remove from heat.
6. Stir a small amount of the hot mixture into the beaten eggs.
7. Immediately return egg mixture to the hot mixture in the saucepan.
8. Cook 2 minutes, stirring constantly.
9. Remove from heat and add butter and vanilla.
10. Pour into pie shell. -
Butterscotch Pudding
Butterscotch Pudding Sweet
Cream 2 Tbspns. Margarine with
½ cup white sugar. Add to this
1 cup rich milk, 1 cup sifted flour,
2 teaspoons baking-powder, ½ teaspoon
salt, ½ cup raisins and ¼ cup chopped
walnuts. dates
Now make a syrup of two cups luke-
warm water, one cup brown sugar, two
teaspoons butter, one tablespoon corn-
starch. Mix this well, and boil for five
minutes. Grease a casserole. Pour in
syrup first, and then the batter over it.
Bake for one hour at 350'
Can use plain rich milk to
Ernestine - New Years Eve 1952 serve.
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# Butterscotch Pudding
## Ingredients
- 2 Tbsp margarine
- 1/2 cup white sugar
- 1 cup rich milk
- 1 cup sifted flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup raisins (or dates)
- 1/4 cup chopped walnuts
## Syrup
- 2 cups lukewarm water
- 1 cup brown sugar
- 2 tsp butter
- 1 Tbsp cornstarch
## Instructions
1. Cream 2 Tbsp margarine with 1/2 cup white sugar.
2. Add 1 cup rich milk, 1 cup sifted flour, 2 tsp baking powder, 1/2 tsp salt, 1/2 cup raisins, and 1/4 cup chopped walnuts. Mix to form a batter.
3. Make the syrup: combine 2 cups lukewarm water, 1 cup brown sugar, 2 tsp butter, and 1 Tbsp cornstarch. Mix well and boil for five minutes.
4. Grease a casserole dish.
5. Pour the syrup into the casserole first, then pour the batter over it.
6. Bake for one hour at 350°F. -
Cabbage Rolls
Cabbage Rolls
1 lb ground Chuck
large head cabbage
1/2 cup rice (uncooked)
1 small onion
2 eggs
salt and pepper
1 large onion, sliced
2 cans tomatoes
1 large can sauerkraut
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Bake 1 hour covered
oven 375 or 2 hrs. uncovered.
1. Parboil Cabbage 10 min
2. Combine Chuck, rice, grated onion
eggs, 1 tsp salt, 1/4 tsp pepper. Divide
and wrap in cabbage leaves.
3. Shred remaining cabbage and put stuffed
in bottom of casserole - Put cabbage with stem
side down Cover with sauerkraut & torn bacon at end
to pin with onion
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# Cabbage Rolls
## Ingredients
- 1 lb ground chuck
- 1 large head cabbage
- 1/2 cup rice (uncooked)
- 1 small onion
- 2 eggs
- Salt and pepper
- 1 large onion, sliced
- 2 cans tomatoes
- 1 large can sauerkraut
- Bacon (torn, to finish)
## Instructions
1. Parboil cabbage 10 minutes.
2. Combine chuck, rice, grated onion, eggs, 1 tsp salt, and 1/4 tsp pepper. Divide mixture and wrap in cabbage leaves.
3. Shred remaining cabbage and place in the bottom of a casserole dish.
4. Place stuffed cabbage rolls with stem side down over the shredded cabbage.
5. Cover with sauerkraut and torn bacon, using onion pieces to pin the rolls.
6. Bake covered at 375°F for 1 hour, or uncovered for 2 hours. -
Cabbage Salad
CABBAGE SALAD
1 HD CABBAGE 1 1/4 C SUGAR
1 OR 2 CARROTS 3/4 C VINEGAR
1/2 GREEN PEPPER NEAR 1/2C OIL
1 SMALL ONION BOIL
PUT ON VEGGIES HOT
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# Cabbage Salad
## Ingredients
- 1 head cabbage
- 1 or 2 carrots
- 1/2 green pepper
- 1 small onion
- 1 1/4 cup sugar
- 3/4 cup vinegar
- Near 1/2 cup oil
## Instructions (Partially Inferred)
1. Shred vegetables and combine in a bowl.
2. Combine sugar, vinegar, and oil; boil.
3. Pour hot dressing over vegetables. -
Cabbage Soup
Cabbage Soup. - - Dorothy
1 head cabbage,
1 onion,
3 carrots
2 stalks celery
6 cups water
1 or 2 cans tomatoes
6 boulon Beef cubes
Chop & simmer 35-40 min.
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1939 World
tour
trinket,
-
The fonk & the red roofs,
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# Cabbage Soup
*Recipe by Dorothy*
## Ingredients
- 1 head cabbage
- 1 onion
- 3 carrots
- 2 stalks celery
- 6 cups water
- 1 or 2 cans tomatoes
- 6 beef bouillon cubes
## Instructions
1. Chop all vegetables.
2. Combine all ingredients and simmer 35–40 minutes. -
Caesar Salad
Card 1 Front:
CAESAR SALAD THE TAMPA TRIBUNE
1 T. red wine vinegar Dash/Worcestershire
1 T. Worcestershire sauce sauce
2 T. Dijon mustard 1 lg. garlic clove
4 cloves garlic, minced sliced
Salt 2 c. ½" bread cubes
Freshly ground black pepper from crusty bread
1 c. + 4 T. olive oil 3 heads romaine,
4 T. freshly squeezed in 2" pieces
lemon juice ½ cup freshly
grated Parmesan
Whisk vinegar, Worcestershire sauce, mustard,
minced garlic, salt and pepper. Slowly whisk
in 1 cup olive oil, drop by drop at first.
Card 1 Back:
When all the oil has been added, whisk in lemon
juice and Worcestershire sauce. Store i refrig-
erator until ready to serve.
Heat 4 tablespoons olive oil in pan. Over
medium heat, saute sliced garlic until lightly
browned, about 2 minutes. Remove with a
slotted spoon. Add bread and cook over medium
heat, stirring often, until golden on all sides,
abut 3-5 minutes. Remove; drain on paper
towels.
Tear romaine into pieces. Place ia large
bowl. Sprinkle with half of the cheese. Add
croutons and toss. Add remaining cheese and
toss. Add dressing; toss and serve.
Calories 409; cholesterol 12 mg, Sodium 392
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# Caesar Salad
*The Tampa Tribune*
## Ingredients
- 1 Tbsp red wine vinegar
- 1 Tbsp Worcestershire sauce
- 2 Tbsp Dijon mustard
- 4 cloves garlic, minced
- Salt
- Freshly ground black pepper
- 1 cup + 4 Tbsp olive oil (divided)
- 4 Tbsp freshly squeezed lemon juice
- Dash Worcestershire sauce
- 1 large garlic clove, sliced
- 2 cups 1/2" bread cubes from crusty bread
- 3 heads romaine, torn into 2" pieces
- 1/2 cup freshly grated Parmesan
## Instructions
### Dressing
1. Whisk vinegar, Worcestershire sauce, mustard, minced garlic, salt, and pepper together.
2. Slowly whisk in 1 cup olive oil, drop by drop at first.
3. When all the oil has been added, whisk in lemon juice and Worcestershire sauce.
4. Store in refrigerator until ready to serve.
### Croutons
1. Heat 4 Tbsp olive oil in a pan over medium heat.
2. Sauté sliced garlic until lightly browned, about 2 minutes.
3. Remove garlic with a slotted spoon.
4. Add bread cubes and cook over medium heat, stirring often, until golden on all sides, about 3–5 minutes.
5. Remove; drain on paper towels.
### Assembly
1. Tear romaine into pieces and place in a large bowl.
2. Sprinkle with half of the Parmesan cheese.
3. Add croutons and toss.
4. Add remaining cheese and toss.
5. Add dressing, toss, and serve. -
Caesar Salad
CAESAR SALAD REESE
1 head romaine, washed, dried and chilled
2 tablespoons Parmesan cheese
½ large fresh lemon
½ teaspoon dry mustard
3 tablespoons olive oil
1 can anchovy fillets
1 clove garlic, cut
1 egg, coddled for 1 minute
Dash of tabasco, optional
Salt
Fresh ground pepper
Caesar salad croutons
Rub wooden salad bowl with garlic; add greens.
Card 1 Back:
Squeeze lemon over lettuce; sprinkle with
cheese, dry mustard, salt, pepper and tabasco.
Pour olive oil over all. Place anchovies and
croutons on top. Break egg into salad bowl
and toss.
Serve at once.
Serves 4.
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# Caesar Salad
*Recipe by Reese*
*Serves 4*
## Ingredients
- 1 head romaine, washed, dried and chilled
- 2 Tbsp Parmesan cheese
- 1/2 large fresh lemon
- 1/2 tsp dry mustard
- 3 Tbsp olive oil
- 1 can anchovy fillets
- 1 clove garlic, cut
- 1 egg, coddled for 1 minute
- Dash of Tabasco, optional
- Salt, to taste
- Fresh ground pepper, to taste
- Caesar salad croutons
## Instructions
1. Rub a wooden salad bowl with the cut garlic clove; add the romaine greens.
2. Squeeze the lemon over the lettuce.
3. Sprinkle with Parmesan cheese, dry mustard, salt, pepper, and Tabasco.
4. Pour olive oil over all.
5. Place anchovies and croutons on top.
6. Break the coddled egg into the salad bowl and toss.
7. Serve at once. -
Caesar Salad Reigns
CAESAR SALAD REIGNS THE TAMPA TRIBUNE
Chill salad plates and forks for an elegant ser-
ing.
After cleaning wooden salad bowls, rub with
garlic cloves to enhance the flavor.
The best Caesar is made with the inner green and
white leaves. To save time, wash greens,
dry and store in a large, plastic bag. Seal
the bag and store in the refrigerator.
If you do not want to serve a raw egg, use a
pasteurized egg product such as Simply Eggs.
Or, some cooks prefer to coddle the egg by cook-
ing one minute in gently boiling water.
Card 1 Back:
Croutons can be made from Italian bread, crusty
rolls or baguettes. The more the crust,
the better. There are also fat-free crou-
tons in some markets.
Buy good-quality Parmesan Cheese and grate it
yourself or in the food processor. Freeze
extra for quick use.
Personalize salads with shrimp, fish, chicken,
oysters or other topping.
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# Caesar Salad Reigns
*The Tampa Tribune*
## Tips & Notes
- Chill salad plates and forks for an elegant serving.
- After cleaning wooden salad bowls, rub with garlic cloves to enhance the flavor.
- The best Caesar is made with the inner green and white leaves. To save time, wash greens, dry and store in a large, plastic bag. Seal the bag and store in the refrigerator.
- If you do not want to serve a raw egg, use a pasteurized egg product such as Simply Eggs. Or, some cooks prefer to coddle the egg by cooking one minute in gently boiling water.
- Croutons can be made from Italian bread, crusty rolls or baguettes. The more the crust, the better. There are also fat-free croutons in some markets.
- Buy good-quality Parmesan Cheese and grate it yourself or in the food processor. Freeze extra for quick use.
- Personalize salads with shrimp, fish, chicken, oysters or other topping. -
Cake Filling / Frosting
Here's what's cookin' Mary Q Serves
Recipe from the kitchen of Mary Quantrell
½ c. butter or Margarine
½ c. vegetable shorting
Blend in gradually
8 c. sifted confectioners sugar
Beat untill smooth Stir in
½ c cream
1½ T. Vanilla
Spread between cake layers
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# Cake Filling / Frosting
*Recipe from the kitchen of Mary Quantrell*
## Ingredients
- 1/2 cup butter or margarine
- 1/2 cup vegetable shortening
- 8 cups sifted confectioners' sugar
- 1/2 cup cream
- 1 1/2 Tbsp vanilla
## Instructions
1. Blend butter or margarine and vegetable shortening together gradually.
2. Add 8 cups sifted confectioners' sugar and beat until smooth.
3. Stir in cream and vanilla.
4. Spread between cake layers. -
Cake Icing
Cake Icing
1 1/3 c sugar (When sugar
1 tb. Karo syrup and
1/2 c water water comes
1 egg white to boil add
6 marshmellows 2 tb of syrup
to beaten egg whites and
let rest of syrup boil until
spins a thread. add to
remaining whites if too stiff
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add few drops of water.
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# Cake Icing
## Ingredients
- 1 1/3 cup sugar
- 1 Tbsp Karo syrup
- 1/2 cup water
- 1 egg white
- 6 marshmallows
## Instructions
1. Combine sugar, Karo syrup, and water in a saucepan. Bring to a boil.
2. When the sugar and water mixture comes to a boil, add 2 Tbsp of the syrup to beaten egg whites.
3. Let the rest of the syrup continue to boil until it spins a thread.
4. Add the remaining hot syrup to the remaining egg whites.
5. If the icing is too stiff, add a few drops of water. -
Cake-Jello Dessert
CAKE--JELLO DESSERT (13 x 9" pan - 15 servings)
Mix 2 regular size packages Strawberry Jello with 2 Cups boiling water.
Cool to room temperature while cake is baking.
Mix 1 White Cake Mix and bake in 13" x 9" pan.
Remove from oven and wait about 5 minutes. Then poke holes all over
in cake with large fork or something to make holes large enough for
Jello to run down into. (Jean Kremer uses a screwdriver).
Pour Jello in holes and over top, trying to get most of it in holes.
Chill Well.
Mix one package of Strawberry Whip-and-Chill according to instructions
and spread over cake and Jello. Chill until ready to serve.
It works well to make this the day before and keep refrigerated.
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# Cake-Jello Dessert
## Ingredients
- 2 regular size packages Strawberry Jello
- 2 cups boiling water
- 1 White Cake Mix
- 1 package Strawberry Whip-and-Chill
## Instructions
1. Mix 2 regular size packages Strawberry Jello with 2 cups boiling water. Cool to room temperature while cake is baking.
2. Mix 1 White Cake Mix and bake in a 13 x 9" pan.
3. Remove from oven and wait about 5 minutes. Then poke holes all over in cake with a large fork or something to make holes large enough for Jello to run down into. (Jean Kremer uses a screwdriver).
4. Pour Jello in holes and over top, trying to get most of it in holes.
5. Chill well.
6. Mix one package of Strawberry Whip-and-Chill according to instructions and spread over cake and Jello.
7. Chill until ready to serve.
8. It works well to make this the day before and keep refrigerated.