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Cocoa Mix to Use with Water
Card 1 Front:
Cocoa Mix to use with Water
1 lb. Quick - more
8 qt. dry Milk
7 oz. Creamora - less
1/2 c. pwd. sugar
4 teaspoons per cup.
Card 1 Back: blank
---
# Cocoa Mix to Use with Water
## Ingredients
- 1 lb. Quick (Nestlé Quik) (more, to taste)
- 8 qt. dry milk
- 7 oz. Creamora (non-dairy creamer powder) (less, to taste)
- 1/2 cup powdered sugar
## Instructions
1. Combine all ingredients and mix well.
2. Use 4 teaspoons of mix per cup of hot water. -
Caramel Turtle Bars
Caramel - Turtle Bars 350°
2 Cups flour } Crust
1 Cup Br. sugar } Mix & pat in
½ Cup Butter pan 9X13
2/3 Cup Butter } Cook to
1½ Cups Br. sugar } boil ½-1 min.
Pecans on Crust & pour above
mixture over - Bake 18-22 min.
Let Cool a little & pour ½ cup
Choc. Chips over & swirl.
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# Caramel Turtle Bars
## Ingredients
### Crust
- 2 cups flour
- 1 cup brown sugar
- 1/2 cup butter
### Caramel Topping
- 2/3 cup butter
- 1 1/2 cups brown sugar
- Pecans (amount not specified)
- 1/2 cup chocolate chips
## Instructions
### Crust
1. Mix flour, brown sugar, and butter together.
2. Pat mixture into a 9×13 pan.
### Caramel Topping
1. Combine 2/3 cup butter and 1 1/2 cups brown sugar in a saucepan.
2. Cook, bringing to a boil, and boil for 1/2 to 1 minute.
### Assembly
1. Scatter pecans over the unbaked crust.
2. Pour the hot caramel mixture over the pecans and crust.
3. Bake at 350°F for 18–22 minutes.
4. Let cool a little, then pour 1/2 cup chocolate chips over the top and swirl. -
Date-Pecan Balls
Card 1 Front:
Date-Pecan Balls 350° 20min.
1c. soft butter 2c ground pecans
½c Sugar 1c. whole dates cut up
2t. vanilla
2c sifted flour
Cream butter & sugar. Add vanilla and mix. Add
flour & mix. Blend in pecans and dates. Roll
teaspoonfuls of dough into balls. Refrigerate balls
for 1-2 hrs. Bake @ 350° on greased cookie
sheet for approx 20 min. Remove from ove—
and roll balls into powdered sugar. Sprinkle
them again with pwd sugar after cookies have
cooled.
Card 1 Back: blank
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# Date-Pecan Balls
## Ingredients
- 1 cup soft butter
- 1/2 cup sugar
- 2 tsp vanilla
- 2 cups sifted flour
- 2 cups ground pecans
- 1 cup whole dates, cut up
## Instructions
1. Cream butter and sugar.
2. Add vanilla and mix.
3. Add flour and mix.
4. Blend in pecans and dates.
5. Roll teaspoonfuls of dough into balls.
6. Refrigerate balls for 1–2 hours.
7. Bake at 350°F on a greased cookie sheet for approximately 20 minutes.
8. Remove from oven and roll balls into powdered sugar.
9. Sprinkle them again with powdered sugar after cookies have cooled. -
Chocolate Pixies
Card 1 Front:
Chocolate Pixies
2½c. flour 2c. sugar
2t. baking powder 4 eggs
½t. salt 2t. vanilla
½c. veg. oil 1c. pwd sugar
40g. (1oz) unsweetened choc. melted
Sift together flour, bkg pwdr and salt. Combine oil,
choc and gran. sugar. Add eggs one at a time and beat well
after each addition. Add vanilla. Add dry ingredients, blend
well. Chill several hrs or overnight.
Heat moderate oven (350°) Spread xxx sugar in small
flat pan. Drop dough by rounded teaspoonfuls into xxx sugar
with fingers, coat balls. Place 2" apart on greased
cookie sheet. Bake 10-12 min. Cool on wire racks.
Card 1 Back: blank
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# Chocolate Pixies
## Ingredients
- 2 1/2 c. flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 c. vegetable oil
- 40g (1 oz) unsweetened chocolate, melted
- 2 c. granulated sugar
- 4 eggs
- 2 tsp vanilla
- 1 c. powdered sugar (for rolling)
## Instructions
1. Sift together flour, baking powder, and salt.
2. Combine oil, melted chocolate, and granulated sugar.
3. Add eggs one at a time, beating well after each addition.
4. Add vanilla.
5. Add dry ingredients and blend well.
6. Chill dough several hours or overnight.
7. Heat oven to 350°.
8. Spread powdered sugar in a small flat pan.
9. Drop dough by rounded teaspoonfuls into the powdered sugar; with fingers, coat and roll into balls.
10. Place balls 2 inches apart on a greased cookie sheet.
11. Bake 10–12 minutes.
12. Cool on wire racks. -
Pumpkin Pie
Card 1 Front:
Pumpkin Pie
(For 2 9inch pies, double recipe, pour into 2 pastry
shells & bake as directed)
2 eggs, slightly beaten 1/2 t. ginger
1 1/2c. pumpkin 1/4 t. of cloves
3/4c. sugar 1 2/3c. (13oz) evap. milk
1/2 t. salt 1 9" unbaked pie shell
1 t cinnamon
Mix ingredients in order given Pour into pie shell
Bake in preheated 425° oven for 15 min Reduce
temp to 350° & continue to bake for 45 min - or
until knife inserted comes out clean Cool
Garnish with whipped cream if desired
Card 1 Back: blank
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# Pumpkin Pie
*Makes 1 nine-inch pie (note: double recipe for two 9-inch pies)*
## Ingredients
- 2 eggs, slightly beaten
- 1 1/2 cups pumpkin
- 3/4 cup sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1 2/3 cups (13 oz) evaporated milk
- 1 nine-inch unbaked pie shell
## Instructions
1. Mix ingredients in order given.
2. Pour into pie shell.
3. Bake in preheated 425°F oven for 15 minutes.
4. Reduce temperature to 350°F and continue to bake for 45 minutes, or until a knife inserted comes out clean.
5. Cool.
6. Garnish with whipped cream if desired. -
Zucchini, Italian Style
Card 1 Front:
Zucchini, Italian Style
Six pounds Zucchini
Six cups peeled and diced fresh tomatoes
one and one-half cups finely chopped onion
two teaspoons oregano
one-half teaspoon basil
one Tablespoon salt
Scrub Zucchini, cut off stem end and slice
thinly crosswise. Combine Zucchini with
remaining ingredients in a large kettle.
Bring to a boil Cover and steam over low
heat 3 to 5 minutes.
Spoon into clean hot pint jars leaving
½ inch head space. Add boiling water, if
Card 1 Back:
more liquid is needed. Work out air bubbles
Process pints 30 minutes at 10 pounds pressure.
Makes eight pints.
Serving suggestions
Mash one garlic clove. Saute in two
tablespoons butter or margarine until tender.
Stir in one pint Zucchini, Italian Style.
Boil gently 10 minutes.
---
# Zucchini, Italian Style
*Makes eight pints*
## Ingredients
- 6 lbs zucchini
- 6 cups peeled and diced fresh tomatoes
- 1 1/2 cups finely chopped onion
- 2 tsp oregano
- 1/2 tsp basil
- 1 Tbsp salt
- Boiling water, if more liquid is needed
## Instructions
1. Scrub zucchini, cut off stem end, and slice thinly crosswise.
2. Combine zucchini with remaining ingredients in a large kettle.
3. Bring to a boil. Cover and steam over low heat 3 to 5 minutes.
4. Spoon into clean hot pint jars, leaving 1/2 inch head space.
5. Add boiling water if more liquid is needed.
6. Work out air bubbles.
7. Process pints 30 minutes at 10 pounds pressure.
## Serving Suggestions
1. Mash one garlic clove. Sauté in two tablespoons butter or margarine until tender.
2. Stir in one pint Zucchini, Italian Style.
3. Boil gently 10 minutes.
## Editor's Notes
- **Food safety note:** This recipe uses pressure canning (10 pounds pressure, 30 minutes for pints), which is the correct method for low-acid vegetables such as zucchini and tomato-vegetable mixtures. Modern USDA guidelines should be consulted before canning, as recommended processing times and pressures may have been updated since this card was written. Altitude adjustments to pressure may also be required.
- **Food safety note:** The serving suggestion instructs boiling the canned product for 10 minutes before serving, which was a common older precaution for home-canned low-acid vegetables. -
Frozen Pumpkin Pie
FROZEN PUMPKIN PIE
1 c. canned pumpkin
½ c. sugar
½ tsp salt
½ tsp nutmeg
½ tsp. ginger
1 quart vanilla ice cream
(cinnamon if desired) . . to taste
Combine pumpkin and sugar. Add salt, ginger
and nutmeg. (+ cinnamon). Stir ice cream to
soften and fold into pumpkin mixture. Put in
graham cracker crust. (9 in. size). Freeze
until firm about 4 hours. Take out of freezer
a little while before cutting.
Card 1 Back: blank
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# Frozen Pumpkin Pie
## Ingredients
- 1 9-inch graham cracker crust
- 1 cup canned pumpkin
- 1/2 cup sugar
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1 quart vanilla ice cream
- Cinnamon to taste (optional)
## Instructions
1. Combine pumpkin and sugar.
2. Add salt, ginger, and nutmeg (and cinnamon if using).
3. Stir ice cream to soften, then fold into pumpkin mixture.
4. Pour into a 9-inch graham cracker crust.
5. Freeze until firm, about 4 hours.
6. Remove from freezer a little while before cutting and serving. -
Potato Rising Bread
Card 1 Front:
Potato Rising Bread 3 5X9 PANS
Use non-mealy 2½" diameter, new red-skinned potatoes for the starter.
Place them in a stainless steel bowl. Set bowl in water in an electric
dutch oven w/heat maintained at about 115-120°. Results in 15 hours.
Pare, the cut into thin slices : 2½ c. new non-mealy potatoes
Sprinkle over them: 1 T. salt , 2 T. water ground corn meal.
Add & stir until salt is dissolved: 4c. boiling water. Permit
potato mixture to stand, covered w/cloth for 15hrs. Now squeeze out
potatoes. Discard them. Drain liquid into a bowl and add, stirring until
well blended: 1t. soda, 1½ t. salt , 5c. sifted all purpose flour.
Beat & beat until the arm rebels. Set the sponge in a warm place to
rise until light. Bubbles should come to the surface and the
sponge should increase its volume by about ½. This will take 1½ hrs.
Scald: 1c. milk , 1t. sugar. When lukewarm, add:
1½ T. butter. Add this mixture to the potato sponge with
6 c. all purpose flour.
Card 1 Back:
(cont)
Knead dough for about 10 minutes before shaping into
3 loaves. Place in greased pans. Permit to rise, covered
until light and not quite double in bulk. Bake in a
preheated 350° oven for about 1 hour.
---
# Potato Rising Bread
*Makes 3 loaves (5×9 pans)*
## Ingredients
- 2 1/2 c. new non-mealy red-skinned potatoes (2 1/2" diameter), pared and cut into thin slices
- 1 Tbsp salt (for starter)
- 2 Tbsp water-ground corn meal
- 4 c. boiling water
- 1 tsp baking soda
- 1 1/2 tsp salt
- 5 c. sifted all-purpose flour (for sponge)
- 1 c. milk, scalded
- 1 tsp sugar
- 1 1/2 Tbsp butter
- 6 c. all-purpose flour (for final dough)
## Instructions
1. Use non-mealy, 2 1/2" diameter new red-skinned potatoes for the starter. Place them in a stainless steel bowl. Set bowl in water in an electric dutch oven with heat maintained at about 115–120°. Results in 15 hours.
2. Pare, then cut potatoes into thin slices. Sprinkle over them: 1 Tbsp salt and 2 Tbsp water-ground corn meal.
3. Add and stir until salt is dissolved: 4 c. boiling water. Permit potato mixture to stand, covered with cloth, for 15 hours.
4. Now squeeze out potatoes. Discard them.
5. Drain liquid into a bowl and add, stirring until well blended: 1 tsp soda, 1 1/2 tsp salt, and 5 c. sifted all-purpose flour.
6. Beat and beat until "the arm rebels." Set the sponge in a warm place to rise until light. Bubbles should come to the surface and the sponge should increase its volume by about 1/2. This will take 1 1/2 hours.
7. Scald 1 c. milk with 1 tsp sugar. When lukewarm, add 1 1/2 Tbsp butter.
8. Add this milk mixture to the potato sponge along with 6 c. all-purpose flour.
9. Knead dough for about 10 minutes before shaping into 3 loaves. Place in greased pans.
10. Permit to rise, covered, until light and not quite double in bulk.
11. Bake in a preheated 350° oven for about 1 hour.
## Editor's Notes
- The starter preparation described in the first paragraph (placing whole potatoes in a heated water bath at 115–120° for 15 hours) appears to describe a wild-yeast or natural fermentation starter process. No commercial yeast is listed anywhere on the card; the recipe appears to rely entirely on natural fermentation from the potato starter.
- **Food safety note:** The fermentation step involves leaving the potato mixture covered at warm temperatures (115–120°F) for 15 hours. Care should be taken to maintain consistent temperature to avoid spoilage.
- **"Water-ground cornmeal"** — cornmeal produced by water-powered millstone grinding rather than modern steel roller milling. The slower, cooler grinding process preserves the corn germ and natural oils, retaining wild yeasts that contribute to fermentation in this starter. Modern substitute: stone-ground whole grain cornmeal (Bob's Red Mill or similar). Standard degerminated cornmeal is a less faithful substitute as it lacks the germ where wild yeasts reside.* -
Blueberry Coffeecake
BLUEBERRY COFFEECAKE
1 egg
½ cup sugar
1¼ cups sifted (see Note) all-purpose flour
2 teaspoons double-acting baking powder
¾ teaspoon salt
⅓ cup milk
3 tablespoons butter or regular margarine,
melted
1 cup fresh blueberries
2 tablespoons sugar
1 tablespoon butter or margarine
1. Night before: Lightly grease an
8-by-8-by-2-inch baking pan.
2. In medium-size bowl, with
wooden spoon, beat egg; then gradually
add ½ cup sugar, beating until well
combined.
3. Sift together flour, baking powder
and salt. Add to sugar mixture alter-
nately with milk; beat well after each
addition.
4. Add the melted butter and beat
thoroughly. Then gently fold in blue-
berries.
5. Pour batter into prepared pan.
Sprinkle top with 2 tablespoons sugar.
Refrigerate overnight.
6. To serve next day: Preheat oven
to 350F. Bake 35 minutes, or until top
springs back when lightly touched with
fingertip. Brush top with 1 tablespoon
butter. Cut into squares; serve warm
with butter.
Makes 9 servings.
Note: Sift before measuring.
*Recipes given for starred dishes.
126 McCALL'S, AUGUST 1976
Card 1 Back:
x.®
very time!
re you can make a perfect cup of coffee —
you do it two days in a row?
Max-Pax® Ground Coffee Filter Rings.
ly Max-Pax takes just the right amount
round coffee and wraps it in a filter so
make a perfect cup of coffee every time!
p playing the coffee guessing game and
ing Max-Pax, Range-Top™ or Electra-
blend — both make a perfect cup of coffee
ime.
---
# Blueberry Coffeecake
*McCall's, August 1976*
*Makes 9 servings*
## Ingredients
- 1 egg
- 1/2 cup sugar
- 1 1/4 cups all-purpose flour, sifted before measuring
- 2 tsp double-acting baking powder
- 3/4 tsp salt
- 1/3 cup milk
- 3 Tbsp butter or regular margarine, melted
- 1 cup fresh blueberries
- 2 Tbsp sugar (for topping)
- 1 Tbsp butter or margarine (for finishing)
## Instructions
1. **Night before:** Lightly grease an 8-by-8-by-2-inch baking pan.
2. In a medium-size bowl, with a wooden spoon, beat egg; then gradually add 1/2 cup sugar, beating until well combined.
3. Sift together flour, baking powder, and salt. Add to sugar mixture alternately with milk; beat well after each addition.
4. Add the melted butter and beat thoroughly. Then gently fold in blueberries.
5. Pour batter into prepared pan. Sprinkle top with 2 Tbsp sugar. Refrigerate overnight.
6. **To serve next day:** Preheat oven to 350°F. Bake 35 minutes, or until top springs back when lightly touched with fingertip. Brush top with 1 Tbsp butter. Cut into squares; serve warm with butter. -
Date Nut Bread
Card 1 Front:
Date Nut Bread 350°
1 t. baking soda 1 t. vanilla
1 C. boiling water 1 egg
1 C. pitted dates, cut up 1 1/3 C. sifted flour
3/4 c. raisins 3/4 c. chopped pecans
2 T. soft butter
1 C. sugar
Pour soda & boiling water over dates and raisins.
Set aside. Cream butter & sugar. Add vanilla, then egg.
Beat well. Add flour & mix. Pour in fruit mixture
(including water) and pecans. Mix. Bake in
buttered 9 x 5 loaf pan - 350° 45-55 min
Card 1 Back: blank
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# Date Nut Bread
## Ingredients
- 1 tsp baking soda
- 1 cup boiling water
- 1 cup pitted dates, cut up
- 3/4 cup raisins
- 2 Tbsp soft butter
- 1 cup sugar
- 1 tsp vanilla
- 1 egg
- 1 1/3 cup sifted flour
- 3/4 cup chopped pecans
## Instructions
1. Pour baking soda and boiling water over dates and raisins. Set aside.
2. Cream butter and sugar.
3. Add vanilla, then egg. Beat well.
4. Add flour and mix.
5. Pour in fruit mixture (including water) and pecans. Mix.
6. Bake in a buttered 9 x 5 loaf pan at 350°F for 45–55 minutes. -
Filled Pancakes with Cheese Sauce
Filled Pancakes w/Cheese Sauce
1 pkg (10oz) frozen chopped spinach
1/2 lb. pork sausage meat
1/2 c. condensed cr. mush. soup
Pinch pwd. thyme
Pancake mix
4 slices process American cheese
1/3 c (about) water
paprika
Cook spinach as directed on package label, omitting
salt & drain well. Cook sausage meat & drain off
fat. Mix spinach, sausage, soup and thyme, set aside.
Make 5 - 5" pancakes from mix and keep warm.
Combine cheese and water in saucepan & stir over low
heat until smooth & melted, adding a little more water
if necessary. Heat meat mixture and stack- (over)
Card 1 Back:
pancakes with mixture between. Top with
cheese sauce and sprinkle with paprika.
Cut in wedges and serve. 3-4 Servings.
68 - 69 500⁰⁰
Bankrupt
160
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# Filled Pancakes with Cheese Sauce
*Makes 3–4 servings*
## Ingredients
- 1 pkg (10 oz) frozen chopped spinach
- 1/2 lb pork sausage meat
- 1/2 cup condensed cream of mushroom soup
- Pinch powdered thyme
- Pancake mix (prepared per package directions, enough for five 5" pancakes)
- 4 slices process American cheese
- 1/3 cup (about) water
- Paprika, for garnish
## Instructions
1. Cook spinach as directed on package label, omitting salt. Drain well.
2. Cook sausage meat and drain off fat.
3. Mix spinach, sausage, soup, and thyme together. Set aside.
4. Make 5 pancakes (5" each) from pancake mix and keep warm.
5. Combine cheese and water in a saucepan. Stir over low heat until smooth and melted, adding a little more water if necessary.
6. Heat meat mixture.
### Assembly
7. Stack pancakes with the meat mixture between each layer.
8. Top with cheese sauce and sprinkle with paprika.
9. Cut in wedges and serve. -
Ray's Fruit Salad
RAY'S FRUIT SALAD
Cherry 20oz
Bananas 3
8oz Large Tub Cool Whip
Crushed Pineapple 8oz
~~et~~ Walnuts ½ Cup
Condensed milk Sweet
Lemon Lime
Cool & Condensed Whipped
Card 1 Back: blank
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# Ray's Fruit Salad
*July 1, 1998 (Canada Day)*
*Serves 8 to 10*
## Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) Cool Whip
- 2 to 3 Tbsp fresh lemon or lime juice, to taste
- 1 jar (20 oz) maraschino cherries, drained
- 3 bananas, sliced
- 1 can (8 oz) crushed pineapple, drained
- 1/2 cup walnuts, chopped
## Instructions
1. Combine sweetened condensed milk and Cool Whip in a large bowl; whip together until smooth and well blended.
2. Add lemon or lime juice to taste and stir to combine.
3. Fold in drained cherries, sliced bananas, drained crushed pineapple, and walnuts until evenly distributed.
4. Refrigerate until serving — at least 1 hour for flavors to meld.