Browse Items (1268 total)
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Brownies
Brownies
4 sq. Baking Chocolate
3/4 cup margarine (1 1/2 sticks)
2 c. Sugar
3 eggs
1 tsp Vanilla
1 c. flour
1 c. nuts.
microwave Choc. & margarine
at high 2 minutes. Stir til melted
Back:
Stir in Sugar. Mix in eggs
& Vanilla. Stir in flour &
nuts. Spread in greased 13X9
pan. Bake at 350° for
35 minutes
---
# Brownies
## Ingredients
- 4 squares Baking Chocolate
- 3/4 cup margarine (1 1/2 sticks)
- 2 cups Sugar
- 3 eggs
- 1 teaspoon Vanilla
- 1 cup flour
- 1 cup nuts
## Instructions
1. Microwave chocolate and margarine at high for 2 minutes. Stir until melted.
2. Stir in sugar.
3. Mix in eggs and vanilla.
4. Stir in flour and nuts.
5. Spread in greased 13x9 pan.
6. Bake at 350° for 35 minutes. -
Buffet Green Beans
Buffet Green Beans
Cook 2 Boxes frozen french style green beans 5 min in Salt water
Drain & put in shallow 2 qt casserole in alternate layers with
1 - 19 oz Can bean sprouts
1 - 8 oz Can diced Water Chestnuts
1/2 cup parmeson Cheese.
Pour over Sauce:
4 TBSP butter } smooth & add 1/4 tsp pepper
2 Tbsp flour } 1/4 tsp Worcestershire
1 pt cream or canned milk
Toast 1 c finely Chopped almonds in 2 Tbsp butter. Sprinkle
over top - Bake 15-20 min @ 425°F Serves 5
Back: blank
---
# Buffet Green Beans
## Ingredients
- 2 boxes frozen french style green beans
- 1 (19 oz) can bean sprouts
- 1 (8 oz) can diced water chestnuts
- 1/2 cup Parmesan cheese
## Sauce
- 4 Tbsp butter
- 2 Tbsp flour
- 1/4 tsp pepper
- 1/4 tsp Worcestershire sauce
- 1 pt cream or canned milk
## Topping
- 1 cup finely chopped almonds
- 2 Tbsp butter
## Instructions
1. Cook 2 boxes frozen french style green beans 5 minutes in salted water.
2. Drain and put in a shallow 2 qt casserole in alternate layers with the bean sprouts, diced water chestnuts, and Parmesan cheese.
3. Make the sauce: blend 4 Tbsp butter and 2 Tbsp flour until smooth, then add 1/4 tsp pepper, 1/4 tsp Worcestershire sauce, and 1 pt cream or canned milk.
4. Pour sauce over the layered casserole.
5. Toast 1 cup finely chopped almonds in 2 Tbsp butter. Sprinkle over top.
6. Bake 15–20 minutes at 425°F. Serves 5. -
Bulgar Wheat Salad
SALAD
1/2 c Bulgar wheat ) combine & bring to boil, stir,
1 C. Water } cover & simmer 15 min or
Salt ) till liquid abso
1/2 c mayonnaise combine & stir
3 tbsp cider vinegar into hot cooked
2 tbsp sugar wheat, cover,
1/4 tsp each of liquid pepper chill overnight
dill weed,
dijon mustard
1/2 c thinly sliced green onion over
Back:
1 hr before serving combine wheat
with 1/2 c thinly slied 1/2 c sliced 1/2 c shredded
Cabbage, Celery, Carrots, Blend well
Season to taste
Spoon into Salad Bowl
cover chill
4-6 Servings.
---
# Bulgar Wheat Salad
## Ingredients
- 1/2 cup bulgar wheat
- 1 cup water
- Salt
- 1/2 cup mayonnaise
- 3 Tbsp cider vinegar
- 2 Tbsp sugar
- 1/4 tsp liquid pepper
- 1/4 tsp dill weed
- 1/4 tsp Dijon mustard
- 1/2 cup thinly sliced green onion
- 1/2 cup thinly sliced cabbage
- 1/2 cup sliced celery
- 1/2 cup shredded carrots
## Instructions
1. Combine bulgar wheat, water, and salt. Bring to a boil, stir, cover and simmer 15 minutes or until liquid is absorbed.
2. Combine mayonnaise, cider vinegar, sugar, liquid pepper, dill weed, and Dijon mustard. Stir into hot cooked wheat.
3. Cover and chill overnight.
4. 1 hour before serving, combine wheat mixture with cabbage, celery, and carrots. Blend well.
5. Season to taste.
6. Spoon into salad bowl, cover and chill.
Serves 4–6. -
Bulgur Casserole
BULGUR CASSEROLE
2 tablespoons vegetable oil
1 cup chopped onion
2 medium cloves garlic,
chopped fine
2 ounces fresh mushrooms,
chopped
3/4 cup bulgur (cracked
wheat)
1 cup sliced black olives
1/2 of 28-ounce can tomatoes
1/2 cup dry sherry
1 teaspoon oregano
• Salt and pepper to taste
1 cup grated cheese
2 tablespoons chopped parsley
• Paprika
Back:
Preheat oven to 375 degrees.
Heat oil in skillet. Saute onion,
garlic and mushrooms in hot oil un-
til onion is golden. Add bulgur, ol-
ives, tomatoes, sherry, oregano, salt
and pepper. Mix well. Bring to boil
and pour into 4-quart casserole. Re-
frigerate or freeze if desired.
When ready to serve, return to
room temperature, cover and bake
for 20 to 25 minutes, until mixture
is heated though. Uncover, sprinkle
with parsley and paprika and serve.
Yields 5 or 6 servings.
---
# Bulgur Casserole
## Ingredients
- 2 Tbsp vegetable oil
- 1 cup chopped onion
- 2 medium cloves garlic, chopped fine
- 2 oz fresh mushrooms, chopped
- 3/4 cup bulgur (cracked wheat)
- 1 cup sliced black olives
- 1/2 of a 28-oz can tomatoes
- 1/2 cup dry sherry
- 1 tsp oregano
- Salt and pepper to taste
- 1 cup grated cheese
- 2 Tbsp chopped parsley
- Paprika
## Instructions
1. Preheat oven to 375 degrees.
2. Heat oil in skillet. Sauté onion, garlic and mushrooms in hot oil until onion is golden.
3. Add bulgur, olives, tomatoes, sherry, oregano, salt and pepper. Mix well.
4. Bring to boil and pour into a 4-quart casserole. Refrigerate or freeze if desired.
5. When ready to serve, return to room temperature, cover and bake for 20 to 25 minutes, until mixture is heated through.
6. Uncover, sprinkle with parsley and paprika and serve.
Yields 5 or 6 servings. -
Burgers, Hidden Valley Ranch
BURGERS, HIDDEN VALLEY RANCH HIDDEN VALLEY
Add 1 packet (1 oz.) of Hidden Valley Ranch,
Original Ranch Salad Dressing Mix to 1 pound of
ground beef. Mix well. Form into 4 patties
and grill or broil until done.
Serves 4.
Card 1 Back: blank
---
# Burgers, Hidden Valley Ranch
*Recipe from Hidden Valley*
*Serves 4*
## Ingredients
- 1 packet (1 oz.) Hidden Valley Ranch Original Ranch Salad Dressing Mix
- 1 lb ground beef
## Instructions
1. Add the Hidden Valley Ranch Original Ranch Salad Dressing Mix to the ground beef.
2. Mix well.
3. Form into 4 patties.
4. Grill or broil until done. -
Burnt Butter Icing
BURNT BUTTER ICING
Melt 6 T. butter till golden brown. Blend in pd. s
2½ C. pd. sugar. Add 1 t. vanilla. Stir in about 4T.
hot water. beat to requred.stiffness.
Card 1 Back: blank
---
# Burnt Butter Icing
## Ingredients
- 6 Tbsp butter
- 2 1/2 cups powdered sugar
- 1 tsp vanilla
- About 4 Tbsp hot water
## Instructions
1. Melt butter in a pan until golden brown.
2. Blend in powdered sugar.
3. Add vanilla.
4. Stir in about 4 Tbsp hot water.
5. Beat to required stiffness. -
Butter Cookies
350°
10-12 min
Butter Cookies
1 cup sweet butter
2/3 cup Confectioners sugar
2 cups sifted flour
1/4 teaspoon salt
1 teaspoon vanilla
Decorate with sugar Crystals or Cherries
Cream butter, Add sugar - mix. Add flour,
vanilla, salt & mix well. (over)
Back:
Put through Cookie press onto
ungreased Cookie sheet - Decorate.
---
# Butter Cookies
## Ingredients
- 1 cup sweet butter
- 2/3 cup confectioners sugar
- 2 cups sifted flour
- 1/4 tsp salt
- 1 tsp vanilla
- Sugar crystals or cherries (for decoration)
## Instructions
1. Cream butter.
2. Add sugar and mix.
3. Add flour, vanilla, and salt and mix well.
4. Put through cookie press onto ungreased cookie sheet.
5. Decorate with sugar crystals or cherries.
6. Bake at 350° for 10–12 minutes. -
Butter Icing - or Mocha
Butter icing - or Mocha -
Cream 4 tblsps of butter until smooth and light
adding gradually 1½ cups of sifted Conf. sugar
Alternating with a few drops of milk or strong
coffee as it stiffens
With milk any flavor extract may be used
with coffee add a tablespoon of melted chocolate
for a mocha icing -
Back: blank
---
# Butter Icing - or Mocha
## Ingredients
- 4 Tbsp butter
- 1 1/2 cups sifted confectioners' sugar
- A few drops of milk or strong coffee
- Any flavor extract (if using milk)
- 1 Tbsp melted chocolate (if using coffee, for mocha icing)
## Instructions
1. Cream 4 Tbsp of butter until smooth and light.
2. Add 1 1/2 cups of sifted confectioners' sugar gradually, alternating with a few drops of milk or strong coffee as it stiffens.
3. With milk, any flavor extract may be used.
4. With coffee, add a tablespoon of melted chocolate for a mocha icing. -
Buttermilk Master Baking Mix
BUTTERMILK MASTER BAKING MIX–THE TAMPA TRIBUNE
4½ cups flour ½ tsp. cream of tartar
2 TB. + 2 tsp. baking powder
1½ tsp. salt 1 c. solid vegetable
shortening
Blend together all ingredients until mixture
resembles cornmeal.
Measure the same ¼ or ½ cup for recipes calling
for buttermilk baking mix.
NUTRITION DATA PER SERVING:
Calories – 195; Protein – 3 g; Sodium – 259 mg;
Fat – 11 g; Fiber – 0 g; Carbohydrates – 22 g;
Cholesterol – 0 mg; Calories from fats – 49%.
Card 1 Back: blank
---
# Buttermilk Master Baking Mix
*The Tampa Tribune*
## Ingredients
- 4 1/2 cups flour
- 2 Tbsp + 2 tsp baking powder
- 1 1/2 tsp salt
- 1/2 tsp cream of tartar
- 1 cup solid vegetable shortening
## Instructions
1. Blend together all ingredients until mixture resembles cornmeal.
2. Measure the same 1/4 or 1/2 cup for recipes calling for buttermilk baking mix.
## Nutrition Data Per Serving
-
Buttermilk Pie
Butter milk Pie
4 eggs beaten 1/8 t. salt
2 C sugar optional 1 stick butter melted
2 T. flour 1 t. vanilla
1 Cups butter-milk
combine ingredients sprinkle with
cinnamon & turn into unbaked pie
shell. bake 400 degree for 10 minutes
reduce heat to 350° for 25 or 30 minutes
or until set.
---
# Buttermilk Pie
## Ingredients
- Unbaked pie shell
- 4 eggs, beaten
- 2 cups sugar (optional)
- 2 Tbsp flour
- 1 cup buttermilk
- 1/8 tsp salt
- 1 stick butter, melted
- 1 tsp vanilla
- Cinnamon, for sprinkling
## Instructions
1. Combine the eggs, sugar, flour, buttermilk, salt, melted butter, and vanilla.
2. Sprinkle with cinnamon and turn into an unbaked pie shell.
3. Bake at 400°F for 10 minutes.
4. Reduce heat to 350°F and bake for 25 to 30 minutes, or until set. -
Buttermilk Pie
Butter-milk Pie
3 eggs
1 1/2 sugar
1 cup butter-milk
2 T flour
spoon vanila
Card 1 Back: blank
---
# Buttermilk Pie
## Ingredients
- 3 eggs
- 1 1/2 cups sugar
- 1 cup buttermilk
- 2 Tbsp flour
- 1 teaspoon vanilla
- 1 unbaked 9" pie shell
## Instructions
1. Preheat the oven to 350F. Line a 9-inch pie plate with an unbaked pie shell.
2. Beat the eggs lightly. Whisk in the sugar and flour until smooth.
3. Stir in the buttermilk and vanilla.
4. Pour the filling into the unbaked shell.
5. Bake for 40 to 50 minutes, until the top is golden and the center has only a slight jiggle. If the crust edge browns too fast, cover it with foil.
6. Cool completely before slicing. The filling finishes setting as it cools.
## Editor's Notes
- The card gives no instructions, oven temperature, bake time, or pan size. The method above is a standard one for this style of pie and is not from the card.
- The card does not list a pie shell. One unbaked 9-inch shell is assumed.
- The card lists no butter. Most buttermilk pies include butter, usually 1/2 cup melted. The card may omit it, or this version may be leaner. For a richer pie, stir in 1/2 cup melted butter after the sugar.
- "1 spoon vanilla" is transcribed as written. It most likely means 1 teaspoon. -
Butterscotch Cake
Butterscotch Cake
1st - 1 box Dark Br Sugar ) in Elec. Skillet
½ lb. Butter )
Brown aprot 10 min. )
in heavy pan = 6 egg (yolks) beaten set aside
1 cup white sugar )
6 T. (well rounded) flour ) mix
add eggs + 4 cups milk
pinch salt.
1 t. Vanilla (when cooked add this)
Back:
Brown sugar mix. (10 min aprox)
Have milk mixture ready & pour
Br Sugar mix in (form a hard)
ball stir constantly till thickens
remove from fire & add Vanilla.
---
# Butterscotch Cake (Filling/Pudding)
## Ingredients
- 1 lb (2 cups packed) dark brown sugar
- ½ lb butter
- 6 egg yolks, beaten
- 1 cup white sugar
- 6 Tbsp flour, well rounded (heaping)
- 4 cups whole milk
- Pinch of salt
- 1 tsp vanilla
## Instructions (Inferred)
**Part 1 — Butterscotch Base**
1. Combine dark brown sugar and butter in an electric skillet.
2. Cook, stirring, until browned and bubbling — approximately 10 minutes. Set aside but keep warm.
**Part 2 — Custard**
3. In a heavy saucepan, beat egg yolks well and set aside.
4. Whisk together white sugar and flour, then combine with beaten egg yolks.
5. Add milk and salt, stirring to combine.
6. Cook over medium heat, stirring constantly, until thickened.
**Combining**
7. With the custard ready and hot, pour the warm butterscotch mixture into the custard, stirring constantly.
8. Continue stirring until the mixture pulls from the sides and thickens fully.
9. Remove from heat and stir in vanilla.
## Notes
- **"Hard ball"** in the original likely means the mixture pulls away from the sides and holds its shape, not a literal candy stage — this is a thick pudding, not a candy.
- **"Cake"** in the title likely means this is a filling or pudding used in or with a cake, not a baked cake itself.