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Chili Sauce
Chili Sauce. (Mrs. Blooms recipe)
1 pk. ripe tomatoes
2 c. chopped onions 1 tbsp cinnamon
3 " green peppers 1 " ginger
3 c. sugar 1 " nutmeg
1/2 c. salt 1 tsp or a little
1 1/2 qts vinegar less of cayenne
pepper.
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# Chili Sauce
*Recipe from the kitchen of Mrs. Bloom*
## Ingredients
- 1 peck ripe tomatoes
- 2 cups chopped onions
- 3 cups green peppers
- 3 cups sugar
- 1/2 cup salt
- 1 1/2 qts vinegar
- 1 Tbsp cinnamon
- 1 Tbsp ginger
- 1 Tbsp nutmeg
- 1 tsp cayenne pepper (or a little less)
## Instructions
1. Combine all ingredients.
2. Cook and process as desired for chili sauce. -
Chinese Chews
Chinese Chews
3/4 cup of butter,
3 T granulated sugar,
I I/2 cupsflour
3 eggs
2 I/4 cups of brpwn
3/4 cups ofcocoanut
I cup nuts meats chpop ed, conf. sugar
Cream butter , add granulated sugearand beat well.
Blend in flour to form a smooth gough.
Pat out in greased square or oblong pan.
Bake in a moderatly hot oven , about I5 minutes
In the meantime separate eggs and beat egg yolks until thick
Gradually add suger (brown)beating constantly, Add cocoanut and
nut meats. Fold in stiffly beaten egg whites. Spread over baked mi
mixture and return to moderatly hot oven for 25 minutes.
While hot. cut in squares and dust with conf. sugar.
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# Chinese Chews
## Ingredients
- 3/4 cup butter
- 3 Tbsp granulated sugar
- 1 1/2 cups flour
- 3 eggs
- 2 1/4 cups brown sugar
- 3/4 cup coconut
- 1 cup nut meats, chopped
- Confectioners' sugar (for dusting)
## Instructions
1. Cream butter, add granulated sugar and beat well.
2. Blend in flour to form a smooth dough.
3. Pat out in a greased square or oblong pan.
4. Bake in a moderately hot oven about 15 minutes.
5. In the meantime, separate eggs and beat egg yolks until thick.
6. Gradually add brown sugar, beating constantly.
7. Add coconut and nut meats.
8. Fold in stiffly beaten egg whites.
9. Spread mixture over baked base and return to moderately hot oven for 25 minutes.
10. While hot, cut in squares and dust with confectioners' sugar. -
Chinese Chicken Salad
Chinese Chicken Salad
1½ cup shredded ½ cup mayonnaise
cooked chicken ¼ tsp. salt
½ cup shd. celery Lettuce
½ " drained shrd pine- Stuffed olives
apple ½ cup blanched 1 tbs sp. lemon juice
shredded almons -
Combine - chic - p-a - celery - almond and salt - marinade
with lemon j. Mayonnaise. Pile on nest of lettuce. serve
garnish with added May - almond and ½ olives
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# Chinese Chicken Salad
## Ingredients
- 1 1/2 cups shredded cooked chicken
- 1/2 cup shredded celery
- 1/2 cup drained shredded pineapple
- 1/2 cup blanched shredded almonds
- 1/2 cup mayonnaise
- 1/4 tsp salt
- 1 Tbsp lemon juice
- Lettuce
- Stuffed olives
## Instructions
1. Combine chicken, pineapple, celery, almonds, and salt.
2. Marinate with lemon juice and mayonnaise.
3. Pile on a nest of lettuce.
4. Serve garnished with additional mayonnaise, almonds, and stuffed olives. -
Chinese Noodle Casserole
Chinese Noodle
casserole
1/3 3oz. can Chow Mein
noodles
1/2 cup chopped celery (nuts)
1/2 can tuna (nuts)
1/4 can bean sprouts
(drained)
1/2 can mushroom soup
2 tablespoons water & bean
liquid 1/4 cup chopped onion
Card 1 Back:
Saute onion and celery in
1 tablespoon butter (do not
brown) add the bean
liquid, can and simmer
until celery is done 5 min.
add other ingredients and
put in greased casserole.
small * Bake 20-30 min.
at 375
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# Chinese Noodle Casserole
## Ingredients
- 1/3 of a 3 oz. can chow mein noodles
- 1/2 cup chopped celery
- 1/2 can tuna
- 1/4 can bean sprouts, drained
- 1/2 can mushroom soup
- 2 tablespoons water and bean liquid combined
- 1/4 cup chopped onion
- 1 Tbsp butter
## Instructions
1. Sauté onion and celery in 1 Tbsp butter (do not brown).
2. Add the bean liquid and the can of mushroom soup; simmer until celery is done, about 5 minutes.
3. Add other ingredients and put in a greased small casserole dish.
4. Bake 20–30 minutes at 375°F. -
Choc Cake
Choc Cake.
" Robertson
1¼ cups sugar
½ " shortening
2 eggs
4 tbls of cocoa in ½ cup
boiling water
½ cup sour milk with
1 teas soda in it 325
2 cups flour 30
½ teas salt.
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# Choc Cake
*From Robertson*
## Ingredients
- 1 1/4 cups sugar
- 1/2 cup shortening
- 2 eggs
- 4 Tbsp cocoa dissolved in 1/2 cup boiling water
- 1/2 cup sour milk with 1 tsp soda in it
- 2 cups flour
- 1/2 tsp salt
## Instructions
1. Combine sugar and shortening.
2. Add eggs and mix well.
3. Dissolve cocoa in boiling water and add to mixture.
4. Add sour milk with soda mixed in.
5. Add flour and salt; mix until combined.
6. Bake 325F for 30 minutes. -
Choc-Chip Oatmeal Cookies
Choc-Chip-Oatmeal Cookies from Carol
1½ c. flour (if doubles use 2⅔)
1 t. soda
1 t. salt
1 c. shortening (use ½ margarine)
¾ c. brown sugar
¾ c. white sugar
2 eggs
choc. chip
2 c. oatmeal (less if doubled)
1 t. vanilla
350°
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# Choc-Chip Oatmeal Cookies
*Recipe from the kitchen of Carol*
## Ingredients
- 1 1/2 cups flour *(if doubled, use 2 2/3 cups)*
- 1 tsp baking soda
- 1 tsp salt
- 1 cup shortening *(use 1/2 margarine)*
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 2 eggs
- Chocolate chips
- 2 cups oatmeal *(less if doubled)*
- 1 tsp vanilla
## Instructions
1. Preheat oven to 350°F.
2. Combine ingredients and mix to form cookie dough.
3. Drop by spoonfuls onto baking sheet and bake at 350°F until done. -
Choco-Bar Fondue
CHOCO-BAR FONDUE
2 Hershey's Milk Chocolate Bars (8 oz.s)
1 Hershey's Semi-sweet Chocolate Bar (4 oz.)
3/4 c. light cream
2-3 tb. kirsch, orange-flavored liqueur of ½
tsp. almond extract (optinal)
Fondue Dippers
Combine chocoalate bars and cream in a heavy
saucepan; stir constantly over medium-low
heat until chocolate is melted. Just before
serving, add liqueur or almond extract; poun
into fondue pot or chafing dish. Serve with a
selection of fondue dippers.
(OVER)
Card 1 Back:
FONDUE DIPPERS:
FRUITS:
Strawberries, pineapple chunks. grapes,
cherries, mandarine or frsh orange sections,
apple slices (bnush with lemon juice to pre-
vent browning.), pear slices, peach slices,
peach, banana slices.
OTHER TREATS:
Marshmallows, ladyfingers, bite-size pieces of
angel food or pound cake, miniature cream puffs,
nuts, pretzels, cookies.
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# Choco-Bar Fondue
## Ingredients
- 2 Hershey's Milk Chocolate Bars (8 oz. each)
- 1 Hershey's Semi-sweet Chocolate Bar (4 oz.)
- 3/4 cup light cream
- 2–3 Tbsp kirsch, orange-flavored liqueur, or 1/2 tsp almond extract (optional)
- Fondue dippers (see below)
### Fondue Dippers — Fruits
- Strawberries
- Pineapple chunks
- Grapes
- Cherries
- Mandarin or fresh orange sections
- Apple slices (brush with lemon juice to prevent browning)
- Pear slices
- Peach slices
- Banana slices
### Fondue Dippers — Other Treats
- Marshmallows
- Ladyfingers
- Bite-size pieces of angel food or pound cake
- Miniature cream puffs
- Nuts
- Pretzels
- Cookies
## Instructions
1. Combine chocolate bars and cream in a heavy saucepan.
2. Stir constantly over medium-low heat until chocolate is melted.
3. Just before serving, add liqueur or almond extract.
4. Pour into fondue pot or chafing dish.
5. Serve with a selection of fondue dippers. -
Chocolate & Butterscotch Fudge
Card 1 Front:
CHOCOLATE & BUTTERSCOTCH FUDGE/HERSHEY'S/EAGLE
BRAND
1 c. butterscotch chips 1 tsp. vanilla
1 can sweetened condensed milk ½ c. chopped
2 c. semi-sweet chocolate chips walnuts
Line 8" square pan with foil. In small micro-
wave-safe bowl, place butterscotch chips and
1/3 cup sweetened condensed milk; set aside.
In medium microwave-safe bowl, place chocolate
chips, remaining sweetened condensed milk and
vanilla. Microwave at HIGH (100%) 1 minute;
stir until chips are melted. Stir in walnuts.
Spread into prepared pan. Microwave butter-
scotch chips at HIGH 45 seconds; stir until
chips are melted. Spread evenly over chocolate
Card 1 Back:
layer. Refrigerate until firm. Remove from
pan. Peel off foil; cut into squares. Store
in refrigerator.
Yield: About 4 dozen pieces.
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# Chocolate & Butterscotch Fudge
*Hershey's / Eagle Brand promotional recipe*
*Yields about 4 dozen pieces*
## Ingredients
- 1 c. butterscotch chips
- 1 can sweetened condensed milk
- 2 c. semi-sweet chocolate chips
- 1 tsp. vanilla
- 1/2 c. chopped walnuts
## Instructions
1. Line an 8" square pan with foil.
2. In a small microwave-safe bowl, place butterscotch chips and 1/3 cup of the sweetened condensed milk; set aside.
3. In a medium microwave-safe bowl, place chocolate chips, remaining sweetened condensed milk, and vanilla.
4. Microwave the chocolate chip mixture at HIGH (100%) for 1 minute; stir until chips are melted.
5. Stir in walnuts.
6. Spread chocolate mixture into the prepared pan.
7. Microwave the butterscotch chip mixture at HIGH for 45 seconds; stir until chips are melted.
8. Spread butterscotch mixture evenly over the chocolate layer.
9. Refrigerate until firm.
10. Remove from pan. Peel off foil; cut into squares.
11. Store in refrigerator. -
Chocolate and Pecan Bars
CHOCOLATE AND PECAN BARS
1 c. all-purpose flour 1 c. graham-cracker
2/3 cup sugar crumbs
½ tsp. salt
3/4 c. (1½ sticks) butter/margarine
2 eggs 1 can sweetened condensed
½ c. cocoa milk
1½ tsp. vanilla ½ c. flaked coconut
1 c. chopped pecans
Heat oven to 350 degrees. In large bowl, stir
together flour, crumbs, sugar and salt. Add
butter, cut in until mixture resembles coarse
crumbs. Stir in 1 beaten egg. Press evenly
onto bottom of ungreased 13x9x2" baking pan.
Bake 25 min. or until golden. In large mixer
Card 1 Back:
bowl, beat sweetened condensed milk, cocoa, re-
maining 1 egg and vanilla. Pour over baked
layer. Sprinkle coconut then pecans over top.
Bake 25 minutes or until set. Cool com-
pletely. Cut into bars.
Yield: about 24 bars.
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# Chocolate and Pecan Bars
*Yields about 24 bars*
## Ingredients
- 1 c. all-purpose flour
- 1 c. graham-cracker crumbs
- 2/3 cup sugar
- 1/2 tsp. salt
- 3/4 c. (1 1/2 sticks) butter or margarine
- 2 eggs (divided)
- 1 can sweetened condensed milk
- 1/2 c. cocoa
- 1 1/2 tsp. vanilla
- 1/2 c. flaked coconut
- 1 c. chopped pecans
## Instructions
1. Heat oven to 350°F.
2. In a large bowl, stir together flour, graham-cracker crumbs, sugar, and salt.
3. Add butter; cut in until mixture resembles coarse crumbs.
4. Stir in 1 beaten egg.
5. Press evenly onto the bottom of an ungreased 13x9x2" baking pan.
6. Bake 25 minutes or until golden.
7. In a large mixer bowl, beat sweetened condensed milk, cocoa, remaining 1 egg, and vanilla.
8. Pour over baked layer.
9. Sprinkle coconut, then pecans, over top.
10. Bake 25 minutes or until set.
11. Cool completely.
12. Cut into bars. -
Chocolate Brownies
(Frances recipe)
Chocolate Brownies
1 c sugar
1/4 c melted shortening
2 eggs
2 sq. chocolate 1 tsp B Pow.
1 c nut meats 1 tsp vanilla
1/4 c milk
2/3 c flour 1/4 tsp salt
melt butter & put chocolate
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with it, & melt, then pour
(beaten) eggs & stir, then
add milk flour & nuts.
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# Chocolate Brownies
*Recipe from the kitchen of Frances*
## Ingredients
- 1 cup sugar
- 1/4 cup melted shortening
- 2 eggs
- 2 squares chocolate
- 1 cup nut meats
- 1/4 cup milk
- 2/3 cup flour
- 1 tsp baking powder
- 1 tsp vanilla
- 1/4 tsp salt
## Instructions
1. Melt butter and put chocolate with it and melt together.
2. Then pour in beaten eggs and stir.
3. Then add milk, flour, and nuts. -
Chocolate Cake
Chocolate Cake Mrs Reynolds
1/4 cup butter & lard ( 1/4 of both or 2 tablesp shortning
3 tablesp cocoa, 1 cup sugar, 1 egg, 1 sour milk
1 teasp soda, 2 cups flour vanilla-
Put butter, lard, cocoa on stove and melt.
Add to sugar in which you have salt, soda
& flour, then egg, milk and flavouring
last, Beat good & well.
Very fine-
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# Chocolate Cake
*From Mrs. Reynolds*
## Ingredients
- 2 Tbsp butter
- 2 Tbsp lard (or substitute 1/4 cup shortening for both)
- 3 Tbsp cocoa
- 1 cup sugar
- 1/2 tsp salt
- 1 tsp baking soda
- 2 cups flour
- 1 egg, beaten
- 1 cup sour milk
- 1 tsp vanilla
## Instructions
1. Combine butter, lard, and cocoa in a small saucepan over low heat; melt together, stirring until smooth. Set aside to cool slightly.
2. In a large bowl, combine sugar, salt, baking soda, and flour; mix well.
3. Add the melted butter and cocoa mixture to the dry ingredients and stir to combine.
4. Add beaten egg, sour milk, and vanilla last.
5. Beat well until smooth and fully combined.
6. Pour into a greased and floured 8x8 or 9x9 pan.
7. Bake at 350°F for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool completely before frosting. -
Chocolate Cheesecake Pie
Card 1 Front:
CHOCOLATE CHEESECAKE PIE HERSHEY'S/BORDEN
1½ cups vanilla wafer crumbs (about 30 wafers)
1/3 cup confectioners' sugar
1/3 cup Hershey's Cocoa
1/3 cup margarine or butter, melted
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened Condensed
Milk (not evaporated milk)
1 cup (6 ounces) Hershey's Semi-Sweet Chocolate
Chips, melted
2 eggs
1½ teaspoons vanilla extract
Card 1 Back:
Preheat oven to 350 degrees. Combine crumbs,
sugar, cocoa and margarine; press firmly on
bottom and up side to rim of 9-inch pie plate.
In mixer bowl, beat cheese until fluffy. Grad-
ually beat in sweetened condensed milk then
melted chocolate chips. Add eggs and vanilla;
mix well. Pour into prepared crust. Bake
30-35 minutes or until center is set. Cool.
Chill thoroughly. Garnish as desired. Refrig-
erate leftovers.
Makes one 9-inch pie.
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# Chocolate Cheesecake Pie
*Recipe by Hershey's/Borden*
*Makes one 9-inch pie*
## Ingredients
### Crust
- 1 1/2 cups vanilla wafer crumbs (about 30 wafers)
- 1/3 cup confectioners' sugar
- 1/3 cup Hershey's Cocoa
- 1/3 cup margarine or butter, melted
### Filling
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
- 1 cup (6 ounces) Hershey's Semi-Sweet Chocolate Chips, melted
- 2 eggs
- 1 1/2 tsp vanilla extract
## Instructions
### Crust
1. Preheat oven to 350°F.
2. Combine crumbs, sugar, cocoa, and margarine; press firmly on bottom and up side to rim of a 9-inch pie plate.
### Filling
1. In a mixer bowl, beat cream cheese until fluffy.
2. Gradually beat in sweetened condensed milk, then melted chocolate chips.
3. Add eggs and vanilla; mix well.
4. Pour into prepared crust.
### Baking
1. Bake 30–35 minutes or until center is set.
2. Cool.
3. Chill thoroughly.
4. Garnish as desired.
5. Refrigerate leftovers.