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Quaker Oat Meal Cookies
Card 1 Front:
Quaker Oat Meal Cookies 4 1/2 dozen
1 1/4 c. margarine 1 t. cinammon (opt)
3/4 c. firmly packed br. sugar 1/4 t. nutmeg (opt)
1/2 c. sugar 3 c. Quaker Oats
1 egg (quick or old fashioned)
1 t. vanilla
1 1/2 c. all purpose flour
1 t. salt (optional)
Heat oven to 375° Beat together margarine and
sugars until light & fluffy. Beat in egg and vanilla
Card 1 Back:
Combine flour, baking soda, salt & spices; add
to margarine mix, mixing well. Stir in oats. Drop
by rounded teaspoonfuls onto ungreased cookie
sheet. Bake 8-9 minutes for chewy cookies;
10-11 minutes for a crisp cookie. Cool 1 min
on cookie sheet ; remove to wire rack for cooling.
Store in tightly covered container. Can add
1 c. of: raisins, chopped nuts, semi-sweet
chocolate, butterscotch or peanut butter flavored
pieces.
---
# Quaker Oat Meal Cookies
*Makes 4 1/2 dozen*
## Ingredients
- 1 1/4 cup margarine
- 3/4 cup firmly packed brown sugar
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 cup all purpose flour
- 1 tsp baking soda
- 1 tsp salt (optional)
- 1 tsp cinnamon (optional)
- 1/4 tsp nutmeg (optional)
- 3 cups Quaker Oats (quick or old fashioned)
### Optional Add-ins (1 cup of any one)
- Raisins
- Chopped nuts
- Semi-sweet chocolate pieces
- Butterscotch pieces
- Peanut butter flavored pieces
## Instructions
1. Heat oven to 375°F.
2. Beat together margarine and sugars until light and fluffy.
3. Beat in egg and vanilla.
4. Combine flour, baking soda, salt, and spices; add to margarine mixture, mixing well.
5. Stir in oats. (Stir in 1 cup of optional add-ins at this point, if using.)
6. Drop by rounded teaspoonfuls onto ungreased cookie sheet.
7. Bake 8–9 minutes for chewy cookies; 10–11 minutes for a crisp cookie.
8. Cool 1 minute on cookie sheet; remove to wire rack for cooling.
9. Store in tightly covered container. -
Pumpkin Butter
Card 1 Front:
Pumpkin Butter
Ingredients:
1 medium sized pumpkin
2/3 cups of molasses
Nutmeg to taste
1. Cut open pumpkin and remove pulp and seeds
2. Peel and cut into 1 to 2 inch squares.
3. Cook in water until tender
4. Drain and mash pumpkin.
5. For every cup of mashed pumpkin, add an equal cup of molasses.
6. Cook in a saucepan until thick, stirring to keep from sticking.
7. Once thickened, flavor with ground nutmeg.
8. Serve with hot biscuits
Card 1 Back:
Cliffie Strong, aged 83,
married James Vernon
Strong on April 4, 1934.
After raising four children
of their own, they became
foster parents to four more
children for several years.
Cliffie said that her recipe
for Pumpkin Butter has
been handed down from
generation to generation.
---
# Pumpkin Butter
*Recipe from the kitchen of Cliffie Strong*
*Cliffie Strong, aged 83, married James Vernon Strong on April 4, 1934. After raising four children of their own, they became foster parents to four more children for several years. Cliffie said that her recipe for Pumpkin Butter has been handed down from generation to generation.*
## Ingredients
- 1 medium sized pumpkin
- 2/3 cup molasses
- Nutmeg to taste
## Instructions
1. Cut open pumpkin and remove pulp and seeds.
2. Peel and cut into 1 to 2 inch squares.
3. Cook in water until tender.
4. Drain and mash pumpkin.
5. For every cup of mashed pumpkin, add an equal cup of molasses.
6. Cook in a saucepan until thick, stirring to keep from sticking.
7. Once thickened, flavor with ground nutmeg.
8. Serve with hot biscuits. -
Egg Custard Pie
Card 1 Front of recipe RCA0009-20260629-0028
Egg Custard Pie
Ingredients:
3 or 4 eggs
2/3 cup of sugar
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 cups of scalded milk (heat milk but do not boil!!)
1 unbaked 9-inch pie shell
1. In a medium bowl, beat eggs, sugar, salt and nutmeg until sugar is dissolved.
2. Add scalded milk and stir.
3. Pour mixture into pie shell
4. Bake for 10 minutes at 425°
5. Reduce heat to 350° and bake for another 10 minutes or until done.
6. To check for doneness, insert knife tip into center of pie.
If knife comes out clean, custard is done.
Card 1 Back of recipe RCA0009-20260629-0028
Zella Botner, aged 83, taught
herself to cook with the help of her
dad who raised her. Zella said she
does not remember her mother; she
died when Zella was just three
years old. Zella married at age 24
and remembers eating Egg Custard
Pie at her mother-in-law's house.
---
# Egg Custard Pie
*Recipe from the kitchen of Zella Botner*
*Zella Botner, aged 83, taught herself to cook with the help of her dad who raised her. Zella said she does not remember her mother; she died when Zella was just three years old. Zella married at age 24 and remembers eating Egg Custard Pie at her mother-in-law's house.*
## Ingredients
- 3 or 4 eggs
- 2/3 cup sugar
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 2 cups scalded milk (heat milk but do not boil!!)
- 1 unbaked 9-inch pie shell
## Instructions
1. In a medium bowl, beat eggs, sugar, salt, and nutmeg until sugar is dissolved.
2. Add scalded milk and stir.
3. Pour mixture into pie shell.
4. Bake for 10 minutes at 425°F.
5. Reduce heat to 350°F and bake for another 10 minutes or until done.
6. To check for doneness, insert knife tip into center of pie. If knife comes out clean, custard is done. -
Calico Bean Soup
"Calico Bean Soup"
Wash beans thoroughly. Place in large kettle & cover
with water. Add 2 T. salt. Soak overnight. In the
morning drain off water, add 2 quarts fresh water & ham
or ham hocks. Slowly simmer 2 - 3 hours.
ADD: 1 large chopped onion
1 C. sliced celery or carrots (if desired)
1 large can tomatoes, cut up
1 green pepper (if desired)
1 t. chili powder (if desired)
1 bay leaf
1 clove garlic minced
salt & pepper
Simmer another 30 minutes. Serves 6 to 8
Card 1 Back: blank
---
# Calico Bean Soup
*Serves 6 to 8*
## Ingredients
- Calico beans (mixed dried beans, 1-2 lbs), washed thoroughly
- 2 Tbsp salt (for soaking)
- 2 quarts fresh water
- Ham or ham hocks
- 1 large onion, chopped
- 1 cup sliced celery or carrots (if desired)
- 1 large can tomatoes, cut up
- 1 green pepper (if desired)
- 1 tsp chili powder (if desired)
- 1 bay leaf
- 1 clove garlic, minced
- Salt and pepper
## Instructions
1. Wash beans thoroughly. Place in a large kettle and cover with water. Add 2 Tbsp salt. Soak overnight.
2. In the morning, drain off the soaking water. Add 2 quarts fresh water and ham or ham hocks.
3. Slowly simmer for 2–3 hours.
4. Add the chopped onion, sliced celery or carrots (if desired), canned tomatoes (cut up), green pepper (if desired), chili powder (if desired), bay leaf, minced garlic, and salt and pepper.
5. Simmer another 30 minutes. Serves 6 to 8.
## Editor's Notes
- **Bean quantity** not specified on the card. A typical Calico Bean Soup uses approximately 1–2 lbs of mixed dried beans, but no amount is given; listed simply as "beans" in the ingredient list above.
- **"Calico beans"** — refers to a mixture of various dried beans (e.g., kidney, navy, pinto, black-eyed peas, etc.), commonly sold as a multi-bean soup mix in this era. -
Alpen Apple Crumble
Card 1 Front:
ALPen Apple Crumble 4-6 Servings
3 large tart apples (abt 1lb)
1/2 c. sugar
juice & grated rind 1/2 lemon
Pinch cinnamon
6 T. butter, melted
1 c Alpen (granola)
Core, peel and thinly slice apples, spread in layer
in a greased baking dish. Mix sugar, lemon
juice and rind, cinnamon. Spread over apples.
Thoroughly mix butter & alpen. Spread over the
apples. Bake in preheated oven (350°) for 35 min.
Serve warm with sour cream, Vanilla ice
cream or whipped topping
Card 1 Back: blank
---
# Alpen Apple Crumble
*Yields 4–6 servings*
## Ingredients
- 3 large tart apples (about 1 lb)
- 1/2 cup sugar
- Juice & grated rind of 1/2 lemon
- Pinch cinnamon
- 6 Tbsp butter, melted
- 1 cup Alpen (granola)
## Instructions
1. Core, peel, and thinly slice apples. Spread in a layer in a greased baking dish.
2. Mix sugar, lemon juice and rind, and cinnamon. Spread over apples.
3. Thoroughly mix butter and Alpen. Spread over the apples.
4. Bake in a preheated oven at 350° for 35 minutes.
5. Serve warm with sour cream, vanilla ice cream, or whipped topping.
## Editor's Notes
- **"Alpen (granola)"** — Alpen is a branded Swiss-style muesli/granola cereal popular in the UK and widely available from the 1970s onward. Any comparable granola or muesli may be substituted. -
Zucchini Pickles
Use overgrown
zucc's.
Zucchini Pickles
Peal & remove all pulp - cut in 1"
pieces - Soak in Slack Lime 24hrs
1 c Lime - 1 gal. water - Wash - Soak in
ice water 3 hrs. Make Syrup -
4 c dark Vinegar
10 c sugar
1 Tbsp. salt (Not iodized)
2 c water
3 Tbsp pickling spice
Bring syrup to boil - pour over
zucc. Let stand 24 hrs. Pour off brine
into pan & boil, pour over zucc. again
on 3rd day boil zucc. & syrup pack in
jars - Water bath 5 min.
Card 1 Back: blank
---
# Zucchini Pickles
## Ingredients
- Overgrown zucchini, peeled, pulp removed, cut in 1" pieces
- 1 cup lime (slack lime)
- 1 gallon water (for lime soak)
- Ice water (for soaking, 3 hours)
### Syrup
- 4 cups dark vinegar (apple cider vinegar)
- 10 cups sugar
- 1 Tbsp salt (not iodized)
- 2 cups water
- 3 Tbsp pickling spice
## Instructions
1. Peel zucchini and remove all pulp. Cut into 1" pieces.
2. Soak zucchini in slack lime solution (1 cup lime to 1 gallon water) for 24 hours.
3. Remove zucchini from lime solution, wash well, then soak in ice water for 3 hours.
4. Make syrup: combine dark vinegar, sugar, salt, water, and pickling spice.
5. Bring syrup to a boil and pour over zucchini. Let stand 24 hours.
6. On the second day, pour off the brine into a pan and boil it, then pour back over the zucchini again.
7. On the third day, boil the zucchini together with the syrup.
8. Pack into jars and process in a water bath for 5 minutes.
## Editor's Notes
- **"Slack Lime"** — also called pickling lime or calcium hydroxide (Ca(OH)2). It is used to firm the texture of pickles. This is distinct from citrus lime juice. It must be thoroughly washed off before proceeding, as excess lime can affect acidity and safety of the final product. -
Zucchini Relish
Zucchini Relish
Coarsely grind 10 c zuce., 4c onions
2 Red & 2 green Peppers. Add 3 Tbsp.
Salt. Cover with cold water & Let
Stand overnight. Next morning pour
off Liquid & Rinse with cold water.
Drain well. Add 2 1/2 c cider Vinegar
6 c sugar, 1 Tbsp dry mustard,
1/2 Tbsp black pepper 1 tbsp tumeric,
2 tsp. Celery Seed & 2 tsp nutmeg.
Bring to boil & cook 30 minutes
Fill Jars & Seal at once. about 5 1/2 pts
(Sweet Relish)
Card 1 Back: blank
---
# Zucchini Relish
*Makes about 5 1/2 pints*
## Ingredients
- 10 cups zucchini, coarsely ground
- 4 cups onions, coarsely ground
- 2 red peppers, coarsely ground
- 2 green peppers, coarsely ground
- 3 Tbsp salt
- 2 1/2 cups cider vinegar
- 6 cups sugar
- 1 Tbsp dry mustard
- 1/2 Tbsp black pepper
- 1 Tbsp turmeric
- 2 tsp celery seed
- 2 tsp nutmeg
## Instructions
1. Coarsely grind the zucchini, onions, red peppers, and green peppers.
2. Add 3 Tbsp salt. Cover with cold water and let stand overnight.
3. Next morning, pour off liquid and rinse with cold water. Drain well.
4. Add cider vinegar, sugar, dry mustard, black pepper, turmeric, celery seed, and nutmeg.
5. Bring to a boil and cook 30 minutes.
6. Fill jars and seal at once. -
Salmon Broccoli Casserole
RECIPE: CUT OUT & SAVE
Salmon Broccoli Casserole
1 can (7¾ oz.) salmon 1 can (4 oz.) mushrooms drained
1 package (10 oz.) frozen broccoli spears ¼ cup grated Parmesan cheese
⅓ cup chopped onion ½ teaspoon dried dill weed
1 tablespoon butter or margarine ½ teaspoon salt
1 can (10¾ oz.) condensed cream of celery ⅛ teaspoon pepper
soup 2 tablespoons lemon juice
Drain salmon, reserving liquid and break into chunks. Cook broccoli according
to package directions and drain thoroughly. Cut into bite-size pieces. Saute
onion in butter or margarine until tender. Add soup and heat through. Stir in
mushrooms, cheese, dill weed, salt, pepper, lemon juice and reserved salmon
liquid. Mix with broccoli and salmon. Pour into shallow buttered baking dish.
Bake at 350°F. for 20 minutes in a conventional oven. Makes 4 servings.
Microwave Directions: Cook in microwave 5 to 7 minutes on high power.
PUGET POWER GAZETTE 1/81
Card 1 Back:
parison of Residential Electric Rates
New York 10.8¢
Boston 6.9¢
Cleveland 7.0¢
Chicago 5.0¢
St. Louis 5.0¢
Denver 6.0¢
Oklahoma City 3.7¢
Memphis 3.4¢
Atlanta 4.8¢
Dallas 5.2¢
---
# Salmon Broccoli Casserole
*Puget Power Gazette — January 1981*
*Makes 4 servings*
## Ingredients
- 1 can (7 3/4 oz.) salmon
- 1 package (10 oz.) frozen broccoli spears
- 1/3 cup chopped onion
- 1 Tbsp butter or margarine
- 1 can (10 3/4 oz.) condensed cream of celery soup
- 1 can (4 oz.) mushrooms, drained
- 1/4 cup grated Parmesan cheese
- 1/2 tsp dried dill weed
- 1/2 tsp salt
- 1/8 tsp pepper
- 2 Tbsp lemon juice
## Instructions
1. Drain salmon, reserving the liquid, and break into chunks.
2. Cook broccoli according to package directions and drain thoroughly. Cut into bite-size pieces.
3. Sauté onion in butter or margarine until tender.
4. Add soup and heat through.
5. Stir in mushrooms, cheese, dill weed, salt, pepper, lemon juice, and reserved salmon liquid.
6. Mix with broccoli and salmon.
7. Pour into a shallow buttered baking dish.
8. Bake at 350°F for 20 minutes in a conventional oven.
### Microwave Directions
- Cook in microwave 5 to 7 minutes on high power. -
Ice Cream Mixer
ICE CREAM MIXER
Makes 2-4 quarts in 20-30 minutes
1½ c table salt }
or 2½ c rock salt } layer
10-15 Lbs crushed ice )
4 eggs Beat eggs til light. Add
2½ c sugar sugar gradually, beat til
7c milk thick. Add rest. Mix
3c whipping cream-heavy well. Freeze in 5 qt
2½ T. Vanilla ice cream freezer. 1 gallon
½ t. salt. let engine cool too soft (take top off deck)
then run it 5-10 min to cork goes in top when you put
another in freezer.
Card 1 Back: blank
---
# Ice Cream Mixer
*Makes 2–4 quarts in 20–30 minutes*
## Ingredients
### Ice Bath Layer
- 1 1/2 c table salt (or 2 1/2 c rock salt)
- 10–15 lbs crushed ice
### Ice Cream Base
- 4 eggs
- 2 1/2 c sugar
- 7 c milk
- 3 c heavy whipping cream
- 2 1/2 Tbsp vanilla
- 1/2 tsp salt
## Instructions
1. Beat eggs until light.
2. Add sugar gradually, beating until thick.
3. Add the rest of the ingredients (milk, heavy whipping cream, vanilla, and salt). Mix well.
4. Layer rock salt (or table salt) and crushed ice around the canister in a 5-quart ice cream freezer (1-gallon capacity).
5. Freeze according to the ice cream freezer's operation.
6. When finished, let the engine cool, then run it another 5–10 minutes if the ice cream is too soft.
7. Remove the top/lid of the dasher. A cork goes in the top when you put it in the freezer. -
Peanut Butter Cookies
Card 1 Front:
Peanut Butter Cookies
1/2 c. soft shortening (half butter)
1/2 c. peanut butter
1/2 c. gran. sugar
1/2 c. Br. sugar, packed
1 egg
1 1/4 c. flour
1/2 t. baking powder
3/4 t. soda
1/4 t. salt
Mix shortening, peanut butter, sugars, & egg thoroughly.
Measure flour by dip-level-pour method. Mix rest of
ingredients & stir in. Chill dough. Heat oven to 375°.
Roll dough into balls the size of large walnuts. Place 3"
apart on greased cookie sheet. Flatten with fork. Bake
10-12 min, or until set but not hard. Makes 3 doz 2 1/2" cookies
Card 1 Back: blank
---
# Peanut Butter Cookies
*Makes 3 dozen 2 1/2" cookies*
## Ingredients
- 1/2 cup soft shortening (half butter)
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1 1/4 cups flour
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
## Instructions
1. Mix shortening, peanut butter, sugars, and egg thoroughly.
2. Measure flour by dip-level-pour method. Mix rest of ingredients and stir in.
3. Chill dough.
4. Heat oven to 375°F.
5. Roll dough into balls the size of large walnuts.
6. Place 3" apart on greased cookie sheet.
7. Flatten with fork.
8. Bake 10–12 minutes, or until set but not hard. -
Bran Pumpkin Muffins
Card 1 Front:
Bran Pumpkin Muffins
1 1/2 c. flour
2 1/2 t. baking powder
1 t. salt
1 t. ground cinnamon
1/2 t. ground nutmeg
1/2 c. sugar
1 1/2 c. Kellogg's 40% Bran Flakes
2/3 c. milk
1 c. solid pack pumpkin
1 egg
1/2 c. shortening
3/4 c. raisins (optional)
1 1/2 t. sugar
-
Play Dough
PLAY DOUGH
BOIL: 1½ C. water
½ C. salt
REMOVE: Quickly add
1 T. oil
2 T. alum
QUICKLY ADD:
2 C. flour and stir up
COOL until can handle
KNEED
DIVIDE into 4 sections, add food color to each or leave one white.
Work together two primary colors to get secondary colors.
WRAP TIGHTLY to keep from drying out.
Card 1 Back: blank
---
# Play Dough
*Makes 4 sections of play dough*
## Ingredients
- 1 1/2 cups water
- 1/2 cup salt
- 1 Tbsp oil
- 2 Tbsp alum
- 2 cups flour
- Food coloring (assorted colors)
## Instructions
1. Boil the water and salt together.
2. Remove from heat and quickly add the oil and alum.
3. Quickly add the flour and stir until combined.
4. Cool until cool enough to handle.
5. Knead the dough.
6. Divide into 4 sections. Add food coloring to each section, or leave one white. Work together two primary colors to get secondary colors.
7. Wrap tightly to keep from drying out.