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Hot Cross Biscuits
HOT CROSS BISCUITS THE TAMPA TRIBUNE
1 3/4 cups all purpose flour
1 cup oats (quick or old fashioned, uncooked)
2 tablespoons firmly packed brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
¼ teaspoon baking soda
¼ teaspoon salt, optional
1/3 cup (5 tablespoons, plus 1 teaspoon) margar-
ine, chilled
¼ cup dried currants or raisins
1 teaspoon grated orange peel
3/4 cup buttermilk
1 tablespoon margarine or butter, melted
Card 1 Back:
2 tablespoons oats (quick or old-fashioned,
uncooked)
ICING; 1/3 cup powdered sugar, 1-2 teaspoons
buttermilk
Heat oven to 450 degrees. Lightly grease cookie
sheet.
In large bowl, combine first 7 ingredients; mix
well. Cut in margarine with pastry blender or
2 knives until crumbly. Stir in currants and
orange peel. Add buttermilk, mixing just until
moistened. Turn out onto lightly floured sur-
face; knead gently 6-8 times. Roll or pat dough
Card 2 Front:
HOT CROSS BISCUITS, CARD NUMBER 2
to ½-inch thickness. Cut with floured 2½-inch
biscuit cutter.
Gather dough scraps together (do not knead);
reroll and cut until all dough is used. Place
on prepared cookie sheet. Brush tops with
melted margarine and sprinkle with remaining
oats. Bake 10-12 minutes or until light golden
brown. Remove to wire rack; cool 3 minutes.
For icing, combine powdered sugar and buttermilk
- mix well. Using a small spoon, drizzle
icing on each biscuit in the shape of a cross.
Serve warm.
Yield: 1 dozen.
Card 2 Back: blank
---
# Hot Cross Biscuits
*The Tampa Tribune*
*Yield: 1 dozen*
## Ingredients
### Biscuits
- 1 3/4 cups all-purpose flour
- 1 cup oats (quick or old-fashioned, uncooked)
- 2 Tbsp firmly packed brown sugar
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/4 tsp baking soda
- 1/4 tsp salt, optional
- 1/3 cup (5 Tbsp plus 1 tsp) margarine, chilled
- 1/4 cup dried currants or raisins
- 1 tsp grated orange peel
- 3/4 cup buttermilk
- 1 Tbsp margarine or butter, melted
- 2 Tbsp oats (quick or old-fashioned, uncooked), for topping
### Icing
- 1/3 cup powdered sugar
- 1–2 tsp buttermilk
## Instructions
### Biscuits
1. Heat oven to 450°F. Lightly grease a cookie sheet.
2. In a large bowl, combine the first 7 ingredients (flour through salt); mix well.
3. Cut in chilled margarine with a pastry blender or 2 knives until crumbly.
4. Stir in currants and orange peel.
5. Add buttermilk, mixing just until moistened.
6. Turn out onto a lightly floured surface; knead gently 6–8 times.
7. Roll or pat dough to 1/2-inch thickness. Cut with a floured 2 1/2-inch biscuit cutter.
8. Gather dough scraps together (do not knead); reroll and cut until all dough is used.
9. Place on prepared cookie sheet. Brush tops with melted margarine and sprinkle with remaining oats.
10. Bake 10–12 minutes or until light golden brown. Remove to wire rack; cool 3 minutes.
### Icing
1. Combine powdered sugar and buttermilk; mix well.
### Assembly
1. Using a small spoon, drizzle icing on each biscuit in the shape of a cross.
2. Serve warm. -
Spy Wednesday Biscuits
SPY WEDNESDAY BISCUITS THE TAMPA TRIBUNE
½ cup currants 1 teaspoon salt
1 pkg. active dry yeast 1 c. chilled vegetable
1 c. warm water shortening, cut into
4 cups flour bits
½ cup sugar 1 cup buttermilk
1 tsp. baking soda 2/3 c. butter, melted
4 tsp. baking powder and cooled
Place currants in a dish, cover with hot water
and set aside.
Mix yeast with 1 cup of warm water in a bowl,
and set aside for 5 minutes, until frothy.
Sift flour, sugar, baking soda, baking powder
Card 1 Back:
and salt together in a bowl. Cut in shortening
with a pastry blender until the mixture has the
texture of coarse cornmeal. Or use a food pro-
cessor.
Drain currants, and mix into the dough. Lightly
stir in the yeast mixture and the buttermilk
just until ingredients are moist. Transfer
dough to a floured surface and knead gently.
Line 2 lg. baking sheets with parchment paper.
Roll or pat the dough into a rectangle about ½"
thick. Cut rounds with a 2½" biscuit cutter.
Scraps can be gently kneaded together and rolled
and cut. Dip each cut biscuit into the melted
butter; place them 1" apart on the parchment.
Card 2 Front:
SPY WEDNESDAY BISCUITS, CARD NUMBER 2
Set aside to rise.
Preheat oven to 425 degrees. Bake about 15
minutes, until golden brown. Serve warm.
Yields: about 40 biscuits.
Card 2 Back: blank
---
# Spy Wednesday Biscuits
*The Tampa Tribune*
*Yields about 40 biscuits*
## Ingredients
- 1/2 cup currants
- 1 pkg. active dry yeast
- 1 cup warm water
- 4 cups flour
- 1/2 cup sugar
- 1 tsp. baking soda
- 4 tsp. baking powder
- 1 tsp. salt
- 1 cup chilled vegetable shortening, cut into bits
- 1 cup buttermilk
- 2/3 cup butter, melted and cooled
## Instructions
1. Place currants in a dish, cover with hot water, and set aside.
2. Mix yeast with 1 cup of warm water in a bowl, and set aside for 5 minutes, until frothy.
3. Sift flour, sugar, baking soda, baking powder, and salt together in a bowl. Cut in shortening with a pastry blender until the mixture has the texture of coarse cornmeal. Or use a food processor.
4. Drain currants and mix into the dough. Lightly stir in the yeast mixture and the buttermilk just until ingredients are moist. Transfer dough to a floured surface and knead gently.
5. Line 2 large baking sheets with parchment paper. Roll or pat the dough into a rectangle about 1/2" thick. Cut rounds with a 2 1/2" biscuit cutter. Scraps can be gently kneaded together, rolled, and cut.
6. Dip each cut biscuit into the melted butter and place them 1" apart on the parchment.
7. Set aside to rise.
8. Preheat oven to 425°F. Bake about 15 minutes, until golden brown. Serve warm. -
Giant Hot Cross Buns
GIANT HOT CROSS BUNS THE TAMPA TRIBUNE
BREAD MACHINE RECIPE
¼ c. water (70 degrees) 2 c. bread flour
¼ c. evaporated milk 1½ tsp. bread machine
1 egg yeast
1½ TB. sugar 1/3 c. imported chopped
2 TB. butter/margarine /snipped pitted dates
¼ tsp. salt 3 TB. chopped mixed
1/8 tsp. ground allspice candied fruits
1/8 tsp. ground nutmeg
powdered Sugar Frosting: Receipe Follows.
BREAD MACHINE RECIPE:
Measure all ingredients except dates, candied
Card 1 Back:
fruits and frosting into bread machine pan in
the order that the bread machine manufacturer
suggests.
process in sweet bread or dried fruit/nut cycle;
if machine does not have these cycles, use basic
cycle on highest crust setting. Add dates and
candied fruits at the signal or 5-10 minutes be-
fore the last kneading step ends. Remove baked
bread from pan; cool on wire rack. Drizzle
or pipe frosting on bread to make a cross.
(About 1½ pounds.)
Card 2 Front:
GIANT HOT CROSS BUNS, CARD NUMBER 2
BREAD MACHINE RECIPE
POWDERED SUGAR FROSTING:
½ cup sifted powdered sugar
1-2 teaspoons evaporated milk
¼ teaspoon vanilla extract
Combine above in a small bowl. Stir until
smooth.
Card 2 Back: blank
---
# Giant Hot Cross Buns (Bread Machine Recipe)
*The Tampa Tribune*
*Makes about 1 1/2 pounds*
## Ingredients
### Bread
- 1/4 cup water (70°F)
- 1/4 cup evaporated milk
- 1 egg
- 1 1/2 Tbsp sugar
- 2 Tbsp butter or margarine
- 1/4 tsp salt
- 1/8 tsp ground allspice
- 1/8 tsp ground nutmeg
- 2 cups bread flour
- 1 1/2 tsp bread machine yeast
- 1/3 cup imported chopped/snipped pitted dates
- 3 Tbsp chopped mixed candied fruits
### Powdered Sugar Frosting
- 1/2 cup sifted powdered sugar
- 1–2 tsp evaporated milk
- 1/4 tsp vanilla extract
## Instructions
### Bread
1. Measure all ingredients except dates, candied fruits, and frosting into the bread machine pan in the order that the bread machine manufacturer suggests.
2. Process on the sweet bread or dried fruit/nut cycle. If the machine does not have these cycles, use the basic cycle on the highest crust setting.
3. Add dates and candied fruits at the signal, or 5–10 minutes before the last kneading step ends.
4. Remove baked bread from pan and cool on a wire rack.
5. Drizzle or pipe frosting on bread to make a cross.
### Powdered Sugar Frosting
1. Combine powdered sugar, evaporated milk, and vanilla extract in a small bowl.
2. Stir until smooth. -
Hot Cross Buns
HOT CROSS BUNS THE TAMPA TRIBUNE
5½-6 c. all-purpose flour 1/3 c. butter, cut
1/3 cup sugar into pieces
2 pkg. active dry yeast 2 eggs
or rapid rise 1 c. imported
1 tsp. ground cinnamon chopped or snippe
½ tsp. salt pitted dates
¼ tsp. ground allspice ½ c. chopped mixed
¼ tsp. ground nutmeg candied fruits
1 c. evaporated milk 1 egg white, lightly
½ cup water beaten
Powdered Sugar Frosting, recipe follows:
Card 1 Back:
In large bowl, combine 2 c. flour, sugar, un-
dissolved yeast, cinnamon, salt, allspice and
nutmeg. Heat milk, water and butter until very
warm (120-130 degrees F.)
Gradually add to dry ingredients; beat 2 minutes
at medium speed of electric mixer, scraping bowl
occasionally. Add 2 eggs and ½ c. flour; beat
2 minutes at high speed. With spoon, stir in
enough flour to make soft dough. Knead on
floured surface until smooth and elastic, about
6-8 minutes. Place in greased bowl, turning
to grease top. Cover; let rise in warm place
until doubled in size, about 45-60 minutes.
(With fast-acting yeast, cover kneaded dough.
Card 2 Front:
HOT CROSS BUNS, CARD NUMBER TWO
Let rest on floured surface 10 minutes. Proceed
with recipe.)
Punch dough down. Remove dough to floured sur-
face. Knead in dates and candied fruits. Di-
vide dough into 18 equal pieces; shape into
balls. Place balls on 2 greased baking sheets.
Cover; let rise in warm place until doubled,
30-45 minutes.
Brush egg white over rolls. Bake at 375 degrees
for 15-20 minutes or until done. Remove from
pans; let cool on wire racks. Drizzleor pipe
Powdered Sugar Frosting onto each roll to make
a cross. Recipe for frosting over.
Card 2 Back:
POWDERED SUGAR FROSTING:
1½ coups sifted powdered sugar
1-2 tablespoons evaporated milk
1½ teaspoon vanilla extract
In small bowl combine above. Stir until smooth.
---
# Hot Cross Buns
*The Tampa Tribune*
## Ingredients
### Buns
- 5 1/2–6 cups all-purpose flour
- 1/3 cup sugar
- 2 pkg. active dry yeast or rapid rise
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/4 tsp. ground allspice
- 1/4 tsp. ground nutmeg
- 1 cup evaporated milk
- 1/2 cup water
- 1/3 cup butter, cut into pieces
- 2 eggs
- 1 cup imported chopped or snipped pitted dates
- 1/2 cup chopped mixed candied fruits
- 1 egg white, lightly beaten
### Powdered Sugar Frosting
- 1 1/2 cups sifted powdered sugar
- 1–2 Tbsp evaporated milk
- 1 1/2 tsp vanilla extract
## Instructions
### Buns
1. In a large bowl, combine 2 cups flour, sugar, undissolved yeast, cinnamon, salt, allspice, and nutmeg.
2. Heat milk, water, and butter until very warm (120–130°F).
3. Gradually add the warm liquid to the dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
4. Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed.
5. With a spoon, stir in enough remaining flour to make a soft dough.
6. Knead on a floured surface until smooth and elastic, about 6–8 minutes.
7. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in size, about 45–60 minutes. *(With fast-acting yeast: cover kneaded dough and let rest on floured surface 10 minutes, then proceed with recipe.)*
8. Punch dough down. Remove dough to floured surface. Knead in dates and candied fruits.
9. Divide dough into 18 equal pieces; shape into balls. Place balls on 2 greased baking sheets.
10. Cover; let rise in warm place until doubled, 30–45 minutes.
11. Brush egg white over rolls.
12. Bake at 375°F for 15–20 minutes or until done.
13. Remove from pans; let cool on wire racks.
14. Drizzle or pipe Powdered Sugar Frosting onto each roll to make a cross.
### Powdered Sugar Frosting
1. In a small bowl, combine powdered sugar, evaporated milk, and vanilla extract. Stir until smooth. -
Holy Thursday Apple Bread
Card 1 Front:
HOLY THURSDAY APPLE BREAD THE TAMPA TRIBUNE
1 pkg. active dry yeast 3½ TB vegetable oil
1¼ c. warm water 5-6 c. all-purpose
½ c. lt. brown sugar flour
1 c. warm milk 1½ c. whole-wheat
2 tsp. salt flour
1 large apple peeled, cored and finely chopped
Mix yeast with ½ cup water and a pinch of brown
sugar in a large bowl. Set aside for 5 minutes.
Stir in remaining water, milk, remaining brown
sugar, salt and 2 tablespoons oil. Gradually
stir in 4 cups all-purpose flour. Mix thoroughly
Beat in a mixer or a food processor until smooth
and springy, about 5 minutes. Mix in the whole-
Card 1 Back:
wheat flour and apple. Add more all-purpose
flour to make a soft dough. By hand or with a
dough hook on an electric mixer, knead dough 8
minutes, adding additional all-purpose flour to
make a dough that is smooth and not sticky.
Lightly oil a bowl with ½ tablespoon of the re-
maining oil, and place the dough in it, turning
the dough to coat completely. Cover, and allow
to rise until doubled, about 1½ hours.
Punch dough down and divide in two. Divide each
of these portions in three and form into balls.
Use the remaining oil to grease two loaf pans,
cover with a clean towel and allow to rise until
almost doubled, about 45 minutes.
Bake @ 350 degrees for 45 minutes, until brown.
---
# Holy Thursday Apple Bread
*The Tampa Tribune*
## Ingredients
- 1 pkg. active dry yeast
- 1 1/4 cups warm water
- 1/2 cup light brown sugar
- 1 cup warm milk
- 2 tsp salt
- 3 1/2 Tbsp vegetable oil
- 5–6 cups all-purpose flour
- 1 1/2 cups whole-wheat flour
- 1 large apple, peeled, cored, and finely chopped
## Instructions
1. Mix yeast with 1/2 cup warm water and a pinch of brown sugar in a large bowl. Set aside for 5 minutes.
2. Stir in remaining water, milk, remaining brown sugar, salt, and 2 Tbsp oil.
3. Gradually stir in 4 cups all-purpose flour. Mix thoroughly.
4. Beat in a mixer or food processor until smooth and springy, about 5 minutes.
5. Mix in the whole-wheat flour and apple. Add more all-purpose flour to make a soft dough.
6. By hand or with a dough hook on an electric mixer, knead dough 8 minutes, adding additional all-purpose flour as needed to make a dough that is smooth and not sticky.
7. Lightly oil a bowl with 1/2 Tbsp of the remaining oil. Place the dough in it, turning the dough to coat completely. Cover and allow to rise until doubled, about 1 1/2 hours.
8. Punch dough down and divide in two. Divide each of these portions into three and form into balls.
9. Use the remaining oil to grease two loaf pans. Place three balls of dough in each pan. Cover with a clean towel and allow to rise until almost doubled, about 45 minutes.
10. Bake at 350°F for 45 minutes, until brown. -
Lemon Spice Bread / Sweet Spice Butter
(BREAD MACHINE RECIPE)
LEMON SPICE BREAD THE TAMPA TRIBUNE
1/2 c. water (70-80 degrees)
1 egg ½ tsp. salt
2 TB. lemon juice 1/8 tsp. ground nutmeg
2 TB. butter 2 c. bread flour
2 TB. sugar 1½ tsp. bread machine
1½ TB. poppy seed yeast
2 tsp. grated lemon peel
Sweet Pice Butter
Select loaf size recommended by the manufacturer
of bread machine. Measure all ingredients into
bread machine pan in the order that the manu-
facturer suggests. Process in basic cycle on
lightest crust setting (or select medium crust
Card 1 Back:
setting based on your machine and preference for
crust color). Remove baked bread from pan and
cool on wire rack. Bread is tart; serve with
Sweet Spice Butter. Makes one loaf.
SWEET SPICE BUTTER:
In small bowl, combine ½ cup softened butter or
margarine, 1/3 cup sifted powdered sugar, and
1/8 to ¼ teaspoon ground nutmeg. Beat until
smooth. Cover and chill.
---
# Lemon Spice Bread (Bread Machine)
*The Tampa Tribune*
*Makes one loaf*
## Ingredients
### Bread
- 1/2 cup water (70–80 degrees)
- 1 egg
- 2 Tbsp. lemon juice
- 2 Tbsp. butter
- 2 Tbsp. sugar
- 1 1/2 Tbsp. poppy seed
- 2 tsp. grated lemon peel
- 1/2 tsp. salt
- 1/8 tsp. ground nutmeg
- 2 cups bread flour
- 1 1/2 tsp. bread machine yeast
### Sweet Spice Butter
- 1/2 cup softened butter or margarine
- 1/3 cup sifted powdered sugar
- 1/8 to 1/4 tsp. ground nutmeg
## Instructions
### Bread
1. Select loaf size recommended by the manufacturer of your bread machine.
2. Measure all ingredients into the bread machine pan in the order that the manufacturer suggests.
3. Process on the basic cycle on the lightest crust setting (or select medium crust setting based on your machine and preference for crust color).
4. Remove baked bread from pan and cool on wire rack.
5. Bread is tart; serve with Sweet Spice Butter.
### Sweet Spice Butter
1. In a small bowl, combine softened butter or margarine, sifted powdered sugar, and ground nutmeg.
2. Beat until smooth.
3. Cover and chill. -
Lemon Spice Puffs
LEMON SPICE PUFFS THE TAMPA TRIBUNE
¼ c. water (105-115F.) 2 TB. poppy seed
1 pkg. active dry yeast 1 TB. grated lemon peel
1 c. warm milk(105-15) 1 tsp. salt
½ c. sugar 3 c. all-purpose flour
5 TB. butter, or margarine softened
2 eggs 2 tsp. ground nutmeg
Place warm water in large warm bowl. Sprinkle
in yeast; stir until dissolved. Stir in warm
milk, 6 tablespoons sugar, butter, poppy seed,
lemon peel, salt and 2 cups flour; blend well.
Add eggs and remaining flour, stirring until
smooth.
Card 1 Back:
Cover; let rise in warm, draft-free place until
doubled in size, about 1 hour. Stir batter
down.
Grease 18 (2½") muffin pan cups. Spoon batter
into cups, filling half full. In small bowl,
combine remaining 2 tablespoons sugar & nutmeg.
Sprinkle about ½ teaspoon sugar mixture evenly
over each cup. Cover; let rise in warm place
until doubled in size, about 30-45 minutes.
Bake at 375 F. for 20 minutes or until done.
Remove from cups. Let cool on wire racks.
Yield: 1½ dozen puffs.
---
# Lemon Spice Puffs
*The Tampa Tribune*
*Yields 1 1/2 dozen puffs*
## Ingredients
- 1/4 cup water (105–115°F)
- 1 pkg. active dry yeast
- 1 cup warm milk (105–115°F)
- 1/2 cup sugar, divided (6 Tbsp + 2 Tbsp)
- 5 Tbsp butter or margarine, softened
- 2 eggs
- 2 Tbsp poppy seed
- 1 Tbsp grated lemon peel
- 1 tsp salt
- 3 cups all-purpose flour, divided (2 cups + 1 cup)
- 2 tsp ground nutmeg
## Instructions
1. Place warm water in a large warm bowl. Sprinkle in yeast; stir until dissolved.
2. Stir in warm milk, 6 tablespoons sugar, butter, poppy seed, lemon peel, salt, and 2 cups flour; blend well.
3. Add eggs and remaining flour, stirring until smooth.
4. Cover; let rise in a warm, draft-free place until doubled in size, about 1 hour. Stir batter down.
5. Grease 18 (2 1/2") muffin pan cups. Spoon batter into cups, filling half full.
6. In a small bowl, combine remaining 2 tablespoons sugar and nutmeg. Sprinkle about 1/2 teaspoon sugar mixture evenly over each cup.
7. Cover; let rise in warm place until doubled in size, about 30–45 minutes.
8. Bake at 375°F for 20 minutes or until done.
9. Remove from cups. Let cool on wire racks. -
Best Oatmeal Cookies
BEST OATMEAL COOKIES QUAKER
1½ c. margarine 3/4 packed brwn. sugar
½ c. granulated sugar 1 egg
1 tsp. vanilla 1½ c. all-purpose flour
1 tsp. baking soda 1 tsp. salt
1 tsp. cinnamon ¼ tsp. nutmeg
3 c. Quaker Oats (quick or old-fashioned, un-
cooked.
Heat oven to 375 F. Beat together margarine and
sugar until light and fluffy. Beat in egg and
vanilla. Combine flour, baking soda, salt and
spices; add to margarine mixture, mixing well.
Stir in oats. Drop by rounded tablespoonfuls
onto ungreased cookie sheet. Bake 8-9 minutes
Card 1 Back:
for a chewy cookie, 10-11 minutes for a crisp
cookie. Cool 1 minute on cookie sheet; remove
to wire cooling rack. Store in tightly covered
container.
VARIATIONS: Add any one or combination of two of the
following ingredients, if desired: 1 cup rai-
sins, chopped nuts, or semi-sweet chocolate,
butterscotch or peanut butter flavored pieces.
---
# Best Oatmeal Cookies
*Recipe by Quaker*
## Ingredients
- 1 1/2 cups margarine
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 3 cups Quaker Oats (quick or old-fashioned, uncooked)
## Instructions
1. Heat oven to 375°F.
2. Beat together margarine and sugar 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.
6. Drop by rounded tablespoonfuls onto ungreased cookie sheet.
7. Bake 8–9 minutes for a chewy cookie, 10–11 minutes for a crisp cookie.
8. Cool 1 minute on cookie sheet; remove to wire cooling rack.
9. Store in tightly covered container.
### Variations
Stir in any one, or a combination of two, of the following ingredients if desired: 1 cup raisins, chopped nuts, or semi-sweet chocolate, butterscotch, or peanut butter flavored pieces. -
Prize Winning Meat Loaf
PRIZE WINNING MEAT LOAF QUAKER
1 cup tomato juice
3/4 cup Quaker Oats (Quick or old-fashioned,
uncooked
1 egg, beaten
¼ cup chopped onion
1 teaspoon salt
¼ teaspoon pepper
1½ pound lean ground beef
Heat oven to 350 F. Combine all ingredients ex-
cept ground beef; mix well. Add ground beef; mix
lightly but thoroughly. Press into 8x4" loaf
pan. Bake 1 hour. Let stand 5 minutes before
serving.
Card 1 Back: blank
---
# Prize Winning Meat Loaf
*Recipe by Quaker*
## Ingredients
- 1 cup tomato juice
- 3/4 cup Quaker Oats (Quick or old-fashioned, uncooked)
- 1 egg, beaten
- 1/4 cup chopped onion
- 1 tsp salt
- 1/4 tsp pepper
- 1 1/2 lb lean ground beef
## Instructions
1. Heat oven to 350°F.
2. Combine all ingredients except ground beef; mix well.
3. Add ground beef; mix lightly but thoroughly.
4. Press into 8x4" loaf pan.
5. Bake 1 hour.
6. Let stand 5 minutes before serving. -
Caesar Salad
CAESAR SALAD REESE
1 head romaine, washed, dried and chilled
2 tablespoons Parmesan cheese
½ large fresh lemon
½ teaspoon dry mustard
3 tablespoons olive oil
1 can anchovy fillets
1 clove garlic, cut
1 egg, coddled for 1 minute
Dash of tabasco, optional
Salt
Fresh ground pepper
Caesar salad croutons
Rub wooden salad bowl with garlic; add greens.
Card 1 Back:
Squeeze lemon over lettuce; sprinkle with
cheese, dry mustard, salt, pepper and tabasco.
Pour olive oil over all. Place anchovies and
croutons on top. Break egg into salad bowl
and toss.
Serve at once.
Serves 4.
---
# Caesar Salad
*Recipe by Reese*
*Serves 4*
## Ingredients
- 1 head romaine, washed, dried and chilled
- 2 Tbsp Parmesan cheese
- 1/2 large fresh lemon
- 1/2 tsp dry mustard
- 3 Tbsp olive oil
- 1 can anchovy fillets
- 1 clove garlic, cut
- 1 egg, coddled for 1 minute
- Dash of Tabasco, optional
- Salt, to taste
- Fresh ground pepper, to taste
- Caesar salad croutons
## Instructions
1. Rub a wooden salad bowl with the cut garlic clove; add the romaine greens.
2. Squeeze the lemon over the lettuce.
3. Sprinkle with Parmesan cheese, dry mustard, salt, pepper, and Tabasco.
4. Pour olive oil over all.
5. Place anchovies and croutons on top.
6. Break the coddled egg into the salad bowl and toss.
7. Serve at once. -
Easy Bittersweet Sauce
Card 1 Front:
EASY BITTERSWEET SAUCE HERSHEY'S
2 bars (2 oz.) HERSHEY'S Unsweetened Baking
Chocolate, broken into pieces
1/3 cup water
3/4 cup sugar
¼ cup (½ stick) butter or margarine
½ teaspoon vanilla extract
In small saucepan over low heat, melt chocolate
in water, stirring constantly. Add sugar.
Bring to a boil, stirring constantly; boil and
stir until sugar is completely dissolved and
mixture is slightly thickened. Remove from
heat, stir in butter and vanilla. Cool
Card 1 Back:
slightly; serve warm over ice cream or other
desserts. Cover; refrigerate leftovers.
Yield: About 1 cup.
To reheat, cook over low heat, stirring con-
stantly, until warm.
---
# Easy Bittersweet Sauce
*Recipe by Hershey's*
*Yields about 1 cup*
## Ingredients
- 2 bars (2 oz.) Hershey's Unsweetened Baking Chocolate, broken into pieces
- 1/3 cup water
- 3/4 cup sugar
- 1/4 cup (1/2 stick) butter or margarine
- 1/2 tsp vanilla extract
## Instructions
1. In a small saucepan over low heat, melt chocolate in water, stirring constantly.
2. Add sugar. Bring to a boil, stirring constantly; boil and stir until sugar is completely dissolved and mixture is slightly thickened.
3. Remove from heat; stir in butter and vanilla.
4. Cool slightly; serve warm over ice cream or other desserts.
5. Cover; refrigerate leftovers.
6. To reheat, cook over low heat, stirring constantly, until warm. -
Quick and Easy Chocolate Frosting
QUICK AND EASY CHOCOLATE FROSTING HERSHEY'S
3 bars (3 oz.) HERSHEY'S Unsweetened Baking
Chocolate, broken into pieces
1 cup miniature marshmallows
½ cup (1 stick) butter or margarine, softened
1/3 cup milk
2½ cups powdered sugar
½ teaspoon vanilla extract
In medium saucepan over low heat, melt chocolate
stirring constantly. Add marshmallows; stir
frequently until melted. (Mixture will be very
thick and will pull away from the sides of the
pan.) Spoon mixture into small mixer bowl;
Card 1 Back:
beat in butter and milk until smooth. Add sugar
and vanilla; beat to desired consistency.
Yield: About 2½ cups frosting.
---
# Quick and Easy Chocolate Frosting
*Recipe by Hershey's*
*Yields about 2 1/2 cups frosting*
## Ingredients
- 3 bars (3 oz.) Hershey's Unsweetened Baking Chocolate, broken into pieces
- 1 cup miniature marshmallows
- 1/2 cup (1 stick) butter or margarine, softened
- 1/3 cup milk
- 2 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
## Instructions
1. In a medium saucepan over low heat, melt chocolate, stirring constantly.
2. Add marshmallows; stir frequently until melted. (Mixture will be very thick and will pull away from the sides of the pan.)
3. Spoon mixture into a small mixer bowl; beat in butter and milk until smooth.
4. Add sugar and vanilla; beat to desired consistency.