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Uncooked Oatmeal Cookies
Uncooked Oatmeal Cookies
1/4 lb melted oleo
1/2 cup milk
2 cups sugar
1 tsp vanilla
3 cups quick oatmeal
5 tbs. cocoa
pinch of salt
Bring to a boil first four
ingredients & boil one minute.
Pour over other ingredients in
Back:
large bowl & mix.
Optional: Add coconut,
nuts or raisins for
variety.
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# Uncooked Oatmeal Cookies
## Ingredients
- 1/4 lb melted oleo
- 1/2 cup milk
- 2 cups sugar
- 1 tsp vanilla
- 3 cups quick oatmeal
- 5 Tbsp cocoa
- Pinch of salt
## Instructions
1. Bring the first four ingredients (oleo, milk, sugar, and vanilla) to a boil and boil for one minute.
2. Pour over the remaining ingredients (oatmeal, cocoa, and salt) in a large bowl and mix.
3. Optional: Add coconut, nuts, or raisins for variety. -
Uncooked Fruit Cake
Uncooked Fruit Cake
1 can Eagle Brand milk
1 large pkg marshmallows
1 medium can apricot nectar
1 pkg coconut mix in large
bowl.
4 lbs crushed graham crackers
1 lb pecans
1 lb raisins
1 lb walnuts
mix this with the above
Card 1 Back:
mixture, add crackers 1 cups at a
time.
Wet hands & press good into pans
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# Uncooked Fruit Cake
## Ingredients
### Base Mixture
- 1 can Eagle Brand sweetened condensed milk
- 1 large package marshmallows
- 1 medium can apricot nectar
- 1 package coconut
### Add-Ins
- 4 lbs crushed graham crackers
- 1 lb pecans
- 1 lb raisins
- 1 lb walnuts
## Instructions
1. Mix the Eagle Brand milk, marshmallows, apricot nectar, and coconut in a large bowl.
2. Mix the crushed graham crackers, pecans, raisins, and walnuts together with the above mixture, adding the crackers 1 cup at a time.
3. Wet hands and press firmly into pans. -
Ultimate Chocolate Chip Cookies
Card 1 Front:
ULTIMATE CHOCOLATE CHIP COOKIES CRISCO
3/4 cup butter Crisco shortening
1¼ cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semi-sweet chocolate chips
1 cup coarsely chopped pecans (optional)
1. Heat oven to 375 degrees. Place sheets of
Card 1 Back:
foil on countertop for cooling cookies.
2. Combine shortening, brown sugar, milk and
vanilla in large bowl. Beat at medium speed
of electric mixer until well blended. Beat egg
into creamed mixture.
3. Combine flour, salt, and baking soda. Mix
into creamed mixture just until blended.
Stir in chocolate chips and nuts.
4. Drop rounded tablespoonfuls of dough 3 inches
apart onto ungreased baking sheet.
5. Bake one baking sheet at a time at 375 de-
grees for 8-10 minutes for chewy cookies, or
1 for crisp cookies. DO NOT OVERBAKE! Cool
2 minutes on baking sheet. Remove cookes
to foil to cool completely.
Makes about 3 dozen cookies.
---
# Ultimate Chocolate Chip Cookies
*Recipe by Crisco*
*Makes about 3 dozen cookies*
## Ingredients
- 3/4 cup butter Crisco shortening
- 1 1/4 cups firmly packed light brown sugar
- 2 Tbsp milk
- 1 Tbsp vanilla
- 1 egg
- 1 3/4 cups all-purpose flour
- 1 tsp salt
- 3/4 tsp baking soda
- 1 cup semi-sweet chocolate chips
- 1 cup coarsely chopped pecans (optional)
## Instructions
1. Heat oven to 375°F. Place sheets of foil on countertop for cooling cookies.
2. Combine shortening, brown sugar, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.
3. Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and nuts.
4. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet.
5. Bake one baking sheet at a time at 375°F for 8–10 minutes for chewy cookies, or longer for crisp cookies. DO NOT OVERBAKE! Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. -
Twenty Four Hour Fruit Salad
Margie
TWENTY FOUR HOUR FRUIT SALAD
Cook in top of double boiler yolks of
3 eggs with 3 Tab. lemon juice until thick.
Drain one large can pineapple chunks,
and 1 can white cherries (I used two cans
fruits for salad).
1 pint whipping cream
1 lb. marshmallows (Use large ones cut
in four or six pieces instead of miniatures).
Add cooled dressing to whipped cream,
(over)
Back:
then other ingredients and let set overnight
in refrigerator.
---
# Twenty Four Hour Fruit Salad
## Ingredients
- Yolks of 3 eggs
- 3 Tbsp lemon juice
- 1 large can pineapple chunks, drained
- 1 can white cherries, drained
- 1 pint whipping cream
- 1 lb marshmallows (large ones cut in four or six pieces instead of miniatures)
## Instructions
1. Cook egg yolks and lemon juice in top of a double boiler until thick.
2. Drain the pineapple chunks and white cherries.
3. Allow the cooked dressing to cool, then add to whipped cream.
4. Add remaining ingredients and let set overnight in refrigerator. -
Turmeric Pickles
Here's what's cookin' Tumeric Serves
Recipe from the kitchen of
Peel & slice one dozen Cucumbers &
3 onions. Sprinkle with salt & let
stand over nite. Drain thoroughly in
morning. 1 pt. Vinegar, 1 C of sugar,
2 tsp of mustard see, 2 tsp celery
seed. 1 tsp of tumeric powder.
1 stick of cinnnamon bark. Put all together
including sliced cucumbers & onions
& bail 20 min.
Back: blank
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# Turmeric Pickles
## Ingredients
- 12 cucumbers, peeled and sliced
- 3 onions, sliced
- Salt (for overnight soak)
- 1 pt. vinegar
- 1 cup sugar
- 2 tsp mustard seed
- 2 tsp celery seed
- 1 tsp turmeric powder
- 1 stick cinnamon bark
## Instructions
1. Peel and slice one dozen cucumbers and 3 onions.
2. Sprinkle with salt and let stand overnight.
3. Drain thoroughly in the morning.
4. Combine vinegar, sugar, mustard seed, celery seed, turmeric powder, and cinnamon bark in a pot.
5. Add the drained sliced cucumbers and onions.
6. Bring all together and boil for 20 minutes. -
Turmeric Pickle Chips
Tumeric (Chips)
1 pk cucumbers
2-tbsp tumeric
2 " celery seed
2 " mustard seed
1c. sugar to c. vinegar
mix altogether and bring
to a good boil (over)
Back:
(first slice cucumbers and
let stand over night in
strong salt water brine.
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# Turmeric Pickle Chips
*Yield: approximately 10 to 12 pint jars*
## Ingredients
- 1 peck (approximately 10 to 12 lbs) cucumbers, sliced into chips
- Strong salt water brine for overnight soak (1 cup pickling salt per gallon water)
- 2 Tbsp turmeric
- 2 Tbsp celery seed
- 2 Tbsp mustard seed
- 1 cup sugar per cup vinegar (enough to cover chips — approximately 3 to 4 cups each; see Editor's Notes)
## Instructions
1. Slice cucumbers into chips.
2. Place in a large crock or bowl and cover with strong salt water brine (1 cup pickling salt per gallon water). Let stand overnight.
3. Drain cucumbers thoroughly.
4. Combine vinegar, sugar, turmeric, celery seed, and mustard seed in a large pot. Mix well.
5. Add drained cucumber chips to the pot.
6. Bring to a full boil, stirring to ensure sugar is dissolved.
7. Pack immediately into sterilized jars and seal while hot. Process according to current canning guidelines. -
Turkey, Thankfully Simple — Reynolds Cooking Bag
TURKEY, THANKFULLY SIMPLE-REYNOLDS COOKING BAG
1 tablespoon flour
1 turkey size (19x23½")Reynolds Oven Cooking Bag
1 medium onion, sliced
2 stalks celery, sliced
16-20 pound turkey, thawed and rinsed
2 tablespoons vegetable oil
Preheat oven to 350 degress. Shake flour in
Reynolds Oven Cooking Bag; place in roasting
pan at least 2 inches deep. Place onion and
celery in bag, Remove neck and giblets.
Lightly stuff, if desired. Brush with oil.
Card 1 Back:
Place turkey in the bag. Close bag with nylon
tie; make 6 half-inch slits in top. Insert
meat thermometer through slit in bag into thigh.
Bake to 180 degrees for 2 3/4 to 3¼ hours. Add
½ hour for stuffed turkey.
Makes: 16-20 servings.
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# Turkey, Thankfully Simple — Reynolds Cooking Bag
*Makes 16–20 servings*
## Ingredients
- 1 Tbsp flour
- 1 turkey-size (19x23 1/2") Reynolds Oven Cooking Bag
- 1 medium onion, sliced
- 2 stalks celery, sliced
- 16–20 pound turkey, thawed and rinsed
- 2 Tbsp vegetable oil
## Instructions
1. Preheat oven to 350°F.
2. Shake flour in Reynolds Oven Cooking Bag; place bag in a roasting pan at least 2 inches deep.
3. Place onion and celery in bag.
4. Remove neck and giblets from turkey. Lightly stuff, if desired. Brush turkey with oil.
5. Place turkey in the bag. Close bag with nylon tie; make 6 half-inch slits in the top of the bag.
6. Insert meat thermometer through a slit in the bag into the thigh.
7. Bake until the internal temperature reaches 180°F, approximately 2 3/4 to 3 1/4 hours. Add 1/2 hour for a stuffed turkey. -
Turkey Meat Loaf, Diner-Style
Card 1 Front:
TURKEY MEAT LOAF, DINER-STYLE BON APPETIT 11-90
2 tsp. olive oil 1 onion, chopped
1 carrot, chopped 1 celery stalk, chopped
3 mushrooms, chopped 2 garlic cloves, minced
1 green onion, 1 tsp. fresh thyme leaves
thinly sliced or ¼ tsp. dried
Salt & pepper 2 TB. chopped parsley
2/3 c. drained canned 1 TB balsamic vinegar or
tomatoes, 2 TB juices red wine vinegar
reserved 1 TB dark brown sugar
Dash of hot pepper ½ c. fresh breadcrumbs
sauce (Tabasco) 1 egg, beaten to blend
1½ lbs. ground turkey
Heat 1¼ tsp. oil in heavy large nonstick
skillet over medium-high heat. Add onion,
Card 1 Back:
carrot, celery, mushrooms garlic, green onion
and thyme. Season with salt and pepper. Saute
until vegetables begin to color, about 6 min.
Transfer to medium bowl. Add parsley. Cool
Cool mixture slightly.
Position rack in center of oven and preheat to
375 degrees. Combine tomatoes and 2 TB reserved
juices, vinegar, sugar and hot pepper sauce in
large bowl. Mash mixture with fork, finely
breaking up tomatoes. Lightly mix in bread-
crumbs and egg, then turkey. Gently stir in
vegetable mixture.
Transfer mixture to nonstick or lightly oiled
loaf pan. Brush surface with 3/4 tsp. olive
oil. Bake about 1 hour. Let stand 10 min.
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# Turkey Meat Loaf, Diner-Style
*Bon Appétit, November 1990*
## Ingredients
- 2 tsp. olive oil (divided: 1-1/4 tsp. for sautéing, 3/4 tsp. for brushing)
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 3 mushrooms, chopped
- 2 garlic cloves, minced
- 1 green onion, thinly sliced
- 1 tsp. fresh thyme leaves, or 1/4 tsp. dried
- Salt & pepper
- 2 Tbsp. chopped parsley
- 2/3 cup drained canned tomatoes, 2 Tbsp. juices reserved
- 1 Tbsp. balsamic vinegar or red wine vinegar
- 1 Tbsp. dark brown sugar
- Dash of hot pepper sauce (Tabasco)
- 1/2 cup fresh breadcrumbs
- 1 egg, beaten to blend
- 1-1/2 lbs. ground turkey
## Instructions
1. Heat 1-1/4 tsp. olive oil in a heavy large nonstick skillet over medium-high heat.
2. Add onion, carrot, celery, mushrooms, garlic, green onion, and thyme. Season with salt and pepper. Sauté until vegetables begin to color, about 6 minutes.
3. Transfer to a medium bowl. Add parsley. Cool mixture slightly.
4. Position rack in center of oven and preheat to 375°F.
5. Combine tomatoes and 2 Tbsp. reserved juices, vinegar, sugar, and hot pepper sauce in a large bowl. Mash mixture with a fork, finely breaking up tomatoes.
6. Lightly mix in breadcrumbs and egg, then turkey. Gently stir in vegetable mixture.
7. Transfer mixture to a nonstick or lightly oiled loaf pan. Brush surface with 3/4 tsp. olive oil.
8. Bake about 1 hour. Let stand 10 minutes before serving. -
Tuna Salad
Tuna Salad
1 C Tuna 1/4 C + Pimientos
cut into pieces 1/2 C ripe
olives pitted + chopped 4
sliced hard cooked eggs.
moisten with creamy well
seasoned mayonnaise +
serve on lettuce leaf.
Back:
pp 1609-88
mrs paul
tuna
---
# Tuna Salad
## Ingredients
- 1 cup tuna
- 1/4 cup + pimientos, cut into pieces
- 1/2 cup ripe olives, pitted and chopped
- 4 hard cooked eggs, sliced
- Creamy well-seasoned mayonnaise, to moisten
- Lettuce leaves, for serving
## Instructions
1. Combine tuna, pimientos cut into pieces, ripe olives (pitted and chopped), and sliced hard cooked eggs.
2. Moisten with creamy, well-seasoned mayonnaise.
3. Serve on lettuce leaf. -
Tuna Jackstraw Casserole
Takes 5 min.
and good! Tuna Jackstraw Casserole
1 4oz Can Shoestring potatoes
1 can cr. of mushroom soup
1 7oz can tuna (drained)
1 6 oz can evaporated milk
1 3oz can mushrooms (drained)
little jar of pimentos (drained)
pkg of frozen peas
Save 1 cup potatoes for top
Back:
Combine all ingredients and
bake uncovered at 375°
20-25 min
4-6 servings.
Really good!
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# Tuna Jackstraw Casserole
## Ingredients
- 1 4 oz can shoestring potatoes (reserve 1 cup for topping)
- 1 can cream of mushroom soup
- 1 7 oz can tuna, drained
- 1 6 oz can evaporated milk
- 1 3 oz can mushrooms, drained
- 1 small jar pimentos, drained
- 1 pkg frozen peas
## Topping
- 1 cup reserved shoestring potatoes
## Instructions
1. Combine all ingredients and pour into a baking dish.
2. Scatter reserved shoestring potatoes over the top.
3. Bake uncovered at 375° for 20–25 minutes.
4. Makes 4–6 servings. -
Tropical Sherbet
TROPICAL SHERBET
(Saturday, June 13)
1 can (8-1/4 ounces) juice-packed crushed
pineapple, drained
1 medium-size banana, cut in chunks
1/2 cup orange juice
1/4 cup sugar
1 egg white, at room temperature
1/8 teaspoon salt
Whirl pineapple, banana, orange juice and sugar in blender until
smooth. Pour into shallow dish; freeze about 1-1/2 hours or until almost firm.
Turn into chilled bowl; beat at high about 7 minutes or until light and fluffy. In small
bowl combine egg white and salt; beat until stiff and glossy. Fold into fruit mixture.
Pour into 9x5x3-inch loaf pan, 4-cup bowl or mold. Freeze 3 hours or until firm.
Makes 8 servings. Per serving: 56 cal, 1 g pro, 14 g car, 0 g fat, 0 mg chol
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# Tropical Sherbet
*Saturday, June 13*
## Ingredients
- 1 can (8-1/4 oz) juice-packed crushed pineapple, drained
- 1 medium-size banana, cut in chunks
- 1/2 cup orange juice
- 1/4 cup sugar
- 1 egg white, at room temperature
- 1/8 tsp salt
## Instructions
1. Whirl pineapple, banana, orange juice, and sugar in blender until smooth.
2. Pour into shallow dish; freeze about 1-1/2 hours or until almost firm.
3. Turn into chilled bowl; beat at high about 7 minutes or until light and fluffy.
4. In small bowl combine egg white and salt; beat until stiff and glossy.
5. Fold egg white mixture into fruit mixture.
6. Pour into 9x5x3-inch loaf pan, 4-cup bowl, or mold.
7. Freeze 3 hours or until firm.
8. Makes 8 servings. Per serving: 56 cal, 1 g protein, 14 g carbohydrate, 0 g fat, 0 mg cholesterol. -
Triple Chocolate Cookies
Card 1 Front:
TRIPLE CHOCOLATE COOKIES HERSHEY'S
½ c. (1 stick) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 eggs
1 tablespoon milk
2¼ cups all-purpose flour
1/3 cup Hershey's Cocoa
1 teaspoon baking soda
½ teaspoon salt
1 cup Hershey's Semi-Sweet Chocolat e Chips
1 bag (9 Oz.) Hershey's Kisses, or Kisses With
Card 1 Back:
Almonds, Milk Chocolates unwrapped
Heat oven to 350 degrees. In mixer bowl, beat
butter, granulated sugar, brown sugar, and vanil
until blended. Add eggs and milk; beat well.
Stir together flour, cocoa, baking soda & salt;
gradually add to butter mixture, blending well.
Stir in chocolate chips. Shape dough into 1-in.
balls. Place on ungreased cookie sheet. Bake
10-11 minutes. Cool 1 minute; remove to wire
rack. Press Kisses in center of each cookie.
Yield: About 4 dozen cookies.
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# Triple Chocolate Cookies
*Recipe by Hershey's*
*Yields about 4 dozen cookies*
## Ingredients
- 1/2 cup (1 stick) butter or margarine, softened
- 3/4 cup granulated sugar
- 3/4 cup firmly packed brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 Tbsp milk
- 2 1/4 cups all-purpose flour
- 1/3 cup Hershey's Cocoa
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup Hershey's Semi-Sweet Chocolate Chips
- 1 bag (9 oz.) Hershey's Kisses, or Kisses With Almonds, Milk Chocolates, unwrapped
## Instructions
1. Heat oven to 350°F.
2. In mixer bowl, beat butter, granulated sugar, brown sugar, and vanilla until blended.
3. Add eggs and milk; beat well.
4. Stir together flour, cocoa, baking soda, and salt; gradually add to butter mixture, blending well.
5. Stir in chocolate chips.
6. Shape dough into 1-inch balls. Place on ungreased cookie sheet.
7. Bake 10–11 minutes.
8. Cool 1 minute; remove to wire rack.
9. Press a Hershey's Kiss in the center of each cookie.