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Marshmallow Fudge Sauce
MARSHMALLOW FUDGE SAUCE BORDEN
30 large marshmallows
2/3 cup milk
¼ cup margarine or butter
¼ teaspoon salt
1 (12-ounce) package semi-sweet chocolate
morsels
1½ teaspoons vanilla extract
In medium saucepan, over low heat, combine marsh
mallows, milk, margarine and salt; cook and
stir until marshmallows melt and ingredients
are well blended, about 5 minutes. Remove from
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heat. Add chocolate morsels and vanilla; stir
until morsels are melted. Serve warm over ice
cream. Refrigerate leftovers.
---
# Marshmallow Fudge Sauce
*Recipe by Borden*
## Ingredients
- 30 large marshmallows
- 2/3 cup milk
- 1/4 cup margarine or butter
- 1/4 tsp salt
- 1 (12-ounce) package semi-sweet chocolate morsels
- 1 1/2 tsp vanilla extract
## Instructions
1. In a medium saucepan over low heat, combine marshmallows, milk, margarine, and salt.
2. Cook and stir until marshmallows melt and ingredients are well blended, about 5 minutes.
3. Remove from heat.
4. Add chocolate morsels and vanilla; stir until morsels are melted.
5. Serve warm over ice cream.
6. Refrigerate leftovers. -
Peach Compote
PEACH COMPOTE THE TAMPA TRIBUNE
¼ cup sugar
1 teaspoon ground cinnamon
1 teaspoon cornstarch
2 cups sliced fresh peaches
¼ cup water
1 tablespoon lemon juice
1 pint strawberry or vanilla ice cream or
yogurt
In a small saucepan combine sugar, cinnamon &
and cornstarch; stir in peaches. Add water &
lemon juice; cook and stir until peaches are
tender, about 4 minutes. In 4 dessert glasses
place a scoop of ice cream; top with ½ cup warm
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peaches. Garnish with strawberries and mint,
if desired.
Yields 4 portions.
---
# Peach Compote
*The Tampa Tribune*
*Yields 4 portions*
## Ingredients
- 1/4 cup sugar
- 1 tsp ground cinnamon
- 1 tsp cornstarch
- 2 cups sliced fresh peaches
- 1/4 cup water
- 1 Tbsp lemon juice
- 1 pint strawberry or vanilla ice cream or yogurt
## Instructions
1. In a small saucepan, combine sugar, cinnamon, and cornstarch; stir in peaches.
2. Add water and lemon juice; cook and stir until peaches are tender, about 4 minutes.
3. In 4 dessert glasses, place a scoop of ice cream.
4. Top each with 1/2 cup warm peaches.
5. Garnish with strawberries and mint, if desired. -
Low-Fat Tomato and Basil Pizza on Whole Wheat Crust
LOW-FAT TOMATO AND BASIL PIZZA ON WHOLE WHEAT
CRUST
½ recipe for whole wheat bread sticks, frozen
and thawed
2 cups part-skim mozzarella cheese, grated
6 roma tomatoes, thinly sliced
2 teaspoons olive oil
¼ teaspoon freshly ground black pepper
1 cup fresh basil leaves, shredded, or 1 tea-
spoon dried basil, crumbled.
Preheat oven to 425º.
Defrost whole-wheat bread stick dough. Roll
out dough to cover a 12" pizza pan or pizza
stone. Cover evenly with cheese. Place
tomato slices in concentric circles around
Card 1 Back of recipe RCA0008-20260621-0088:
dough. Sprinkle with pepper and olive oil.
Cover with basil.
Bake uncovered for 20-25 minutes until
cheese is lightly golden around edges and
crust is brown.
Serve warm. Makes 4 servings.
NUTRITION INFORMATION PER SERVING:
Calories - 337
Fat - 14..1 grams
Carbohydrates - 39.6 grams
Cholesterol - 25 milligrams
Sodium - 367 milligrams
---
# Low-Fat Tomato and Basil Pizza on Whole Wheat Crust
*Makes 4 servings*
## Ingredients
- 1/2 recipe for whole wheat bread sticks, frozen and thawed
- 2 cups part-skim mozzarella cheese, grated
- 6 roma tomatoes, thinly sliced
- 2 tsp olive oil
- 1/4 tsp freshly ground black pepper
- 1 cup fresh basil leaves, shredded, or 1 tsp dried basil, crumbled
## Instructions
1. Preheat oven to 425°F.
2. Defrost whole-wheat bread stick dough. Roll out dough to cover a 12" pizza pan or pizza stone.
3. Cover evenly with cheese.
4. Place tomato slices in concentric circles around dough.
5. Sprinkle with pepper and olive oil.
6. Cover with basil.
7. Bake uncovered for 20–25 minutes until cheese is lightly golden around edges and crust is brown.
8. Serve warm. -
Choco-Bar Fondue
CHOCO-BAR FONDUE
2 Hershey's Milk Chocolate Bars (8 oz.s)
1 Hershey's Semi-sweet Chocolate Bar (4 oz.)
3/4 c. light cream
2-3 tb. kirsch, orange-flavored liqueur of ½
tsp. almond extract (optinal)
Fondue Dippers
Combine chocoalate bars and cream in a heavy
saucepan; stir constantly over medium-low
heat until chocolate is melted. Just before
serving, add liqueur or almond extract; poun
into fondue pot or chafing dish. Serve with a
selection of fondue dippers.
(OVER)
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FONDUE DIPPERS:
FRUITS:
Strawberries, pineapple chunks. grapes,
cherries, mandarine or frsh orange sections,
apple slices (bnush with lemon juice to pre-
vent browning.), pear slices, peach slices,
peach, banana slices.
OTHER TREATS:
Marshmallows, ladyfingers, bite-size pieces of
angel food or pound cake, miniature cream puffs,
nuts, pretzels, cookies.
---
# Choco-Bar Fondue
## Ingredients
- 2 Hershey's Milk Chocolate Bars (8 oz. each)
- 1 Hershey's Semi-sweet Chocolate Bar (4 oz.)
- 3/4 cup light cream
- 2–3 Tbsp kirsch, orange-flavored liqueur, or 1/2 tsp almond extract (optional)
- Fondue dippers (see below)
### Fondue Dippers — Fruits
- Strawberries
- Pineapple chunks
- Grapes
- Cherries
- Mandarin or fresh orange sections
- Apple slices (brush with lemon juice to prevent browning)
- Pear slices
- Peach slices
- Banana slices
### Fondue Dippers — Other Treats
- Marshmallows
- Ladyfingers
- Bite-size pieces of angel food or pound cake
- Miniature cream puffs
- Nuts
- Pretzels
- Cookies
## Instructions
1. Combine chocolate bars and cream in a heavy saucepan.
2. Stir constantly over medium-low heat until chocolate is melted.
3. Just before serving, add liqueur or almond extract.
4. Pour into fondue pot or chafing dish.
5. Serve with a selection of fondue dippers. -
Chocolate Mousse
CHOCOLATE MOUSSE _Low Calorie, Low Fat
1 envelope unflavored gelatin
1 tb. unsweetened cocoa
2 eggs, separated
2 cups low-fat milk, divided
5 packets Sweet 'N Low
1½ tsp. vanilla
In medium-size saucepan, mis gelatin and co-
coa. In separate bowl, beat egg yolks with 1 cu
cup milk. Blend in gelating mixture. Let
stand 1 min. to soften gelatin, stir over low
heat until gelatin is completely dissolved, a-
bout 5 min. Add remaining milk, Sweet 'N Low,
and vanilla. Pour into lg. bowl and chill
stirring occasionally, until mixxture mounds
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slightly when dropped from spoon. In separate
lg bowl, beat egg whites until soft peaks
form; gradually add gelatin mixture and beat
until doubled in volume, about 5 minutes.
Chill until mixture is slightly thickened.
Turn into dessert dishes or 1-qt. bowl and
chill until set.
8 servings, 65 calories per ½ c. serving, 3g fat
---
# Chocolate Mousse — Low Calorie, Low Fat
*Makes 8 servings, 65 calories per 1/2 cup serving, 3g fat*
## Ingredients
- 1 envelope unflavored gelatin
- 1 Tbsp unsweetened cocoa
- 2 eggs, separated
- 2 cups low-fat milk, divided
- 5 packets Sweet 'N Low
- 1 1/2 tsp vanilla
## Instructions
1. In a medium-size saucepan, mix gelatin and cocoa.
2. In a separate bowl, beat egg yolks with 1 cup milk. Blend in gelatin mixture.
3. Let stand 1 minute to soften gelatin, then stir over low heat until gelatin is completely dissolved, about 5 minutes.
4. Add remaining milk, Sweet 'N Low, and vanilla.
5. Pour into a large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
6. In a separate large bowl, beat egg whites until soft peaks form; gradually add gelatin mixture and beat until doubled in volume, about 5 minutes.
7. Chill until mixture is slightly thickened.
8. Turn into dessert dishes or a 1-qt. bowl and chill until set. -
Chocolate Flavor for Ice Tupps Popsicles
CHOCOLATE FLAVOR FOR ICE TUPPS POPSYCLES
1 quart chocolate milk
2 egg yolks, 2 level rocker scoops of sugar,
Put all ingredients into 50 oz. handolier,
shake and pour into ice tups for delicious
fudge cycles.
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# Chocolate Flavor for Ice Tupps Popsicles
## Ingredients
- 1 quart chocolate milk
- 2 egg yolks
- 2 level rocker scoops of sugar
## Instructions
1. Put all ingredients into the 50 oz. handolier.
2. Shake to combine.
3. Pour into ice tups (popsicle molds).
4. Freeze for delicious fudge cycles (fudgsicles).
## Editor's Notes
- **"POPSYCLES"** — clear phonetic spelling of "popsicles"; transcribed as written in title, corrected to "Popsicles" in Markdown heading for clarity.
- **"rocker scoops"** — this appears to be a proprietary or colloquial term for a measuring scoop used with the specific equipment described. The exact volume is unknown. The term is transcribed as written.
- **"handolier"** — likely a brand name or trade term for a shaker/mixing container used with the Ice Tupps popsicle-making system. The 50 oz. size is noted as written.
- **"ice tups"** — the Ice Tupps brand popsicle mold system, a mid-century product. "Tups" appears to be the brand's spelling for their molds/tubes.
- **"fudge cycles"** — phonetic spelling of "fudgsicles"; transcribed as written. -
Heavenly Dessert
HEAVENLY DESSERT
30 Ritz Crackers ½ cup margarine
Mix above together and put on the bottom of a
9x13" pan.
4 egg whites 1 cup sugar
Beat egg whites and sugar together to make a
meringue. Spread over the crust and bake for
20 minutes at 350 degrees.
Spread a can of fruit pie filling over the
meringue. Cover it with whipped cream topping.
Enjoy!
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---
# Heavenly Dessert
## Ingredients
### Crust
- 30 Ritz Crackers
- 1/2 cup margarine
### Meringue Layer
- 4 egg whites
- 1 cup sugar
### Topping
- 1 can fruit pie filling
- Whipped cream topping
## Instructions
### Crust
1. Mix crackers and margarine together.
2. Press mixture into the bottom of a 9x13" pan.
### Meringue Layer
1. Beat egg whites and sugar together to make a meringue.
2. Spread meringue over the crust.
3. Bake for 20 minutes at 350°F.
### Assembly
1. Spread a can of fruit pie filling over the baked meringue.
2. Cover with whipped cream topping.
3. Enjoy! -
Macaroni and Vegetable Salad
RECIPE
macaroni and vegetable salad
PREP TIME: 20 MINUTES PLUS REFRIGERATING
2 CUPS (7 OUNCES) SHELL MACARONI, COOKED, DRAINED
1½ CUPS (6 OUNCES) GREAT VALUE COLBY CHEESE, CUBED
2 CUPS 1-INCH BROCCOLI PIECES
1 CUP CHERRY TOMATO HALVES
1 CUP CUCUMBER SLICES, CUT IN HALF
¾ CUP ITALIAN DRESSING
• ADD ALL INGREDIENTS; TOSS LIGHTLY. REFRIGERATE
SEVERAL HOURS OR OVERNIGHT. TOSS BEFORE SERVING.
MAKES 6 TO 8 SERVINGS.
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# Macaroni and Vegetable Salad
*Great Value*
*Makes 6 to 8 servings*
## Ingredients
- 2 cups (7 oz) shell macaroni, cooked, drained
- 1 1/2 cups (6 oz) Great Value Colby cheese, cubed
- 2 cups broccoli pieces, cut in 1-inch pieces
- 1 cup cherry tomato halves
- 1 cup cucumber slices, cut in half
- 3/4 cup Italian dressing
## Instructions
1. Add all ingredients and toss lightly.
2. Refrigerate several hours or overnight.
3. Toss again before serving. -
3-Step Cheesecake
3-STEP CHEESECAKE PHILADELPHIA CHEESE
2 (8 oz.) pkgs. Philadelphia Cream cheese, soft-
ened (can use light variety)
½ cup sugar
½ teaspoon vanilla
2 eggs
1 ready-to-use graham cracker crumb crust (8-9")
1. Mix cream cheese, sugar and vanilla with
electric mixer on medium speed until well-
blended. Add eggs; mix until blended.
2. Pour into crust.
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3. Bake at 350 F. 40 minutes or until center is
almost set. Cool. Refrigerate 3 hours or
overnight.
---
# 3-Step Cheesecake
*Philadelphia Cream Cheese*
## Ingredients
- 2 (8 oz.) pkgs. Philadelphia Cream Cheese, softened (can use light variety)
- 1/2 cup sugar
- 1/2 tsp vanilla
- 2 eggs
- 1 ready-to-use graham cracker crumb crust (8–9")
## Instructions
1. Mix cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended.
2. Pour into crust.
3. Bake at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. -
Apple Oat Crunch
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APPLE OAT CRUNCH MAZOLA
No-stick cooking spray ¼ tsp. nutmeg
1 c. quick oats ½ c. unsalted margarine
2/3 c. packed brown 5 c. peeled, sliced
sugar, divided apples (about 5 medium)
½ cup flour ½ tsp. cinnamon
Spray 9" square baking pan with cooking spray.
In medium bowl combine oats, 1/3 cup brown
sugar, flour, cinnamon and nutmeg. With pastry
blender or 2 knives cut in margarine until
coarse crumbs form. In large bowl combine re-
maining 1/3 cup brown sugar and apples. Spoon
into prepared pan. Top evenly with crumb mix-
ture. Bake in 375 degree oven for 50 minutes
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or until browned.
Yield: 8 servings.
Calories - 280; protein - 3g, carbohydrate - 41g
fat - 13 g, polyunsaturated fat - 4 g, saturated
fat - 2 g, cholesterol - 0 mg, sodium - 5 mg.
---
# Apple Oat Crunch
*Mazola*
*Yields 8 servings*
## Ingredients
- No-stick cooking spray
- 1 cup quick oats
- 2/3 cup packed brown sugar, divided
- 1/2 cup flour
- 1/4 tsp nutmeg
- 1/2 cup unsalted margarine
- 5 cups peeled, sliced apples (about 5 medium)
- 1/2 tsp cinnamon
## Instructions
1. Spray a 9" square baking pan with cooking spray.
2. In a medium bowl, combine oats, 1/3 cup brown sugar, flour, cinnamon, and nutmeg.
3. With a pastry blender or 2 knives, cut in margarine until coarse crumbs form.
4. In a large bowl, combine remaining 1/3 cup brown sugar and apples.
5. Spoon apple mixture into prepared pan.
6. Top evenly with crumb mixture.
7. Bake in a 375°F oven for 50 minutes or until browned. -
Impossible Cheeseburger Pie
Card 1 Front:
IMPOSSIBLE CHEESEBURGER PIE BISQUICK
1 pound ground beef 1½ c. chopped onion
½ tsp. salt ¼ tsp. pepper
1 c. shredded Cheddar 1½ cups milk
cheese (4 Oz.) 3/4 Bisquick baking mix
3 eggs
Heat oven to 400 degrees. Lightly grease 10"
pie plate. Cook and stir beef and onion until
brown; drain. Stir in salt and pepper. Spread
beef in pie plate; sprinkle with cheese. Beat
remaining ingredients until smooth, 15 seconds
in blender on high speed or 1 minute with hand
beater. Pour in pie plate. Bake until golden
brown and knife inserted in center comes out
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clean, about 30 minutes. Let stand 5 minutes;
garnish as desired. Refrigerate remaining
pie.
Yield: 6-8 servings.
NOTE: If using 9" pie plate, decrease milk to
1 cup, baking mix to ½ cup and eggs to 2.
HIGH ALTITUDE: Directions (3500-6500 feet): Bake
10" pie about 35 minutes; bake 9" pie 30-35
minutes.
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# Impossible Cheeseburger Pie — Bisquick
*Yields 6–8 servings*
## Ingredients
- 1 pound ground beef
- 1 1/2 cups chopped onion
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup shredded Cheddar cheese (4 oz.)
- 1 1/2 cups milk
- 3/4 cup Bisquick baking mix
- 3 eggs
## Instructions
1. Heat oven to 400°F. Lightly grease a 10" pie plate.
2. Cook and stir beef and onion until brown; drain.
3. Stir in salt and pepper.
4. Spread beef mixture in pie plate; sprinkle with cheese.
5. Beat remaining ingredients (milk, Bisquick, and eggs) until smooth — 15 seconds in blender on high speed, or 1 minute with a hand beater.
6. Pour over beef and cheese in pie plate.
7. Bake until golden brown and a knife inserted in the center comes out clean, about 30 minutes.
8. Let stand 5 minutes; garnish as desired.
9. Refrigerate remaining pie.
### Notes on the Card
**For a 9" pie plate:** Decrease milk to 1 cup, baking mix to 1/2 cup, and eggs to 2.
**High Altitude (3,500–6,500 feet):** Bake 10" pie about 35 minutes; bake 9" pie 30–35 minutes. -
Peanut Butter Fudge
PEANUT BUTTER FUDGE ST. PETERSBURG TIMES
1 cup margarine
½ cup creamy peanut butter (no substitute)
4 tablespoons unsweetened cocoa
1 tablespoon vanilla
1 1-pound box confectioners' sugar
½ cup chopped nuts (walnuts, pecans, peanuts)
or ½ cup coconut (optional)
Melt margarine and peanut butter over low heat.
Remove from heat; add cocoa and vanilla. Beat
in confectioners' sugar and nuts or coconut.
Press into buttered pan. When cool, cut into
squares.
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# Peanut Butter Fudge
*St. Petersburg Times*
## Ingredients
- 1 cup margarine
- 1/2 cup creamy peanut butter (no substitute)
- 4 Tbsp unsweetened cocoa
- 1 Tbsp vanilla
- 1 (1-pound) box confectioners' sugar
- 1/2 cup chopped nuts (walnuts, pecans, or peanuts), or 1/2 cup coconut (optional)
## Instructions
1. Melt margarine and peanut butter together over low heat.
2. Remove from heat; add cocoa and vanilla.
3. Beat in confectioners' sugar and nuts or coconut.
4. Press into a buttered pan.
5. When cool, cut into squares.