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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. -
Ultimate Chocolate Chip Cookies
Card 1 Front:
ULTIMATE CHOCOLATE CHIP COOKIES CRISCO
3/4 cup butter Crisco shortening
1¼ cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semi-sweet chocolate chips
1 cup coarsely chopped pecans (optional)
1. Heat oven to 375 degrees. Place sheets of
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foil on countertop for cooling cookies.
2. Combine shortening, brown sugar, milk and
vanilla in large bowl. Beat at medium speed
of electric mixer until well blended. Beat egg
into creamed mixture.
3. Combine flour, salt, and baking soda. Mix
into creamed mixture just until blended.
Stir in chocolate chips and nuts.
4. Drop rounded tablespoonfuls of dough 3 inches
apart onto ungreased baking sheet.
5. Bake one baking sheet at a time at 375 de-
grees for 8-10 minutes for chewy cookies, or
1 for crisp cookies. DO NOT OVERBAKE! Cool
2 minutes on baking sheet. Remove cookes
to foil to cool completely.
Makes about 3 dozen cookies.
---
# Ultimate Chocolate Chip Cookies
*Recipe by Crisco*
*Makes about 3 dozen cookies*
## Ingredients
- 3/4 cup butter Crisco shortening
- 1 1/4 cups firmly packed light brown sugar
- 2 Tbsp milk
- 1 Tbsp vanilla
- 1 egg
- 1 3/4 cups all-purpose flour
- 1 tsp salt
- 3/4 tsp baking soda
- 1 cup semi-sweet chocolate chips
- 1 cup coarsely chopped pecans (optional)
## Instructions
1. Heat oven to 375°F. Place sheets of foil on countertop for cooling cookies.
2. Combine shortening, brown sugar, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.
3. Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and nuts.
4. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet.
5. Bake one baking sheet at a time at 375°F for 8–10 minutes for chewy cookies, or longer for crisp cookies. DO NOT OVERBAKE! Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. -
Irresistible Peanut Butter Cookies
IRRESISTIBLE PEANUT BUTTER COOKIES CRISCO
3/4 cup creamy peanut butter
½ cup Crisco shortening
1¼ cups firmly packed brown sugar
3 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
1. Heat oven to 375 degrees.
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2. Combine peanut butter, Crisco, brown sugar,
milk and vanilla in large bowl. Beat at
medium speed of electric mixer untill well-
blended. Add egg. Beat just until blended.
3. Combine four, salt and baking soda. Add to
creamed mixture at low speed. Mix just un-
till blended. Drop by heaping teaspoonfuls
2 inches apart onto ungreased bakingsheet.
VARIATION: Flatten slightly in crisscross
pattern with tines of fork.
4. Bake at 375 degrees for 7-8 minutes, or until
set and just beginning to brown. Cool 2
minutes on baking sheet before removing to
cooling rack.
YIELD: THREE DOZEN COOKIES
---
# Irresistible Peanut Butter Cookies
*Recipe by Crisco*
*Yields three dozen cookies*
## Ingredients
- 3/4 cup creamy peanut butter
- 1/2 cup Crisco shortening
- 1 1/4 cups firmly packed brown sugar
- 3 Tbsp milk
- 1 Tbsp vanilla
- 1 egg
- 1 3/4 cups all-purpose flour
- 3/4 tsp salt
- 3/4 tsp baking soda
## Instructions
1. Heat oven to 375°F.
2. Combine peanut butter, Crisco, brown sugar, milk, and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
3. Combine flour, salt, and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet.
4. Bake at 375°F for 7–8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet before removing to cooling rack.
> **Variation:** Flatten slightly in crisscross pattern with tines of a fork. -
Rich Pecan Pie
RICH PECAN PIE LOG CABIN SYRUP
1½ cups Log Cabin Syrup
¼ cup (½ stick) margarine
¼ cup sugar
1½ cups pecan halves
1 unbaked 9-inch pie shell
3 eggs, slightly beaten
1 teaspoon of vanilla
Dash of salt
Heat oven to 375 degrees.
Combine syrup, margarine and sugar in sauce-
pan. Bring to boil; boil gently 5 minutes, un-
covered, stirring occasionally. Cool slightly.
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Place pecans in pie shell. Mix eggs, vanilla,
and salt in bowl. Gradually stir in cooled
syrup mixture. Pour over pecans in pie shell.
Bake 35-40 minutes or until knife inserted
near center comes out clean. Cool on wire
rack.
Makes 8 servings.
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# Rich Pecan Pie
*Log Cabin Syrup*
*Makes 8 servings*
## Ingredients
- 1 1/2 cups Log Cabin Syrup
- 1/4 cup (1/2 stick) margarine
- 1/4 cup sugar
- 1 1/2 cups pecan halves
- 1 unbaked 9-inch pie shell
- 3 eggs, slightly beaten
- 1 tsp vanilla
- Dash of salt
## Instructions
1. Heat oven to 375°F.
2. Combine syrup, margarine, and sugar in a saucepan. Bring to a boil; boil gently 5 minutes, uncovered, stirring occasionally. Cool slightly.
3. Place pecans in the pie shell.
4. Mix eggs, vanilla, and salt in a bowl. Gradually stir in the cooled syrup mixture. Pour over pecans in the pie shell.
5. Bake 35–40 minutes or until a knife inserted near the center comes out clean.
6. Cool on a wire rack. -
Basic Egg Substitute
BASIC EGG SUBSTITUTE THE TAMPA TRIBUNE
2 large egg whites
1 teaspoon safflower or corn oil
2 drops yellow food coloring, optional
Mix ingredients in a blender or shaker jar
until frothy. Use in place of 1 whole egg.
Makes ¼ cup.
NOTE:Fresh, cold eggs separate most easily.
Crack the shell gently on a hard surface. Wor
king over a bowl, gently split the shell in half
and pass the yolk from one half to the other
until all the white has fallen into the bowl
and only the yolk remains. Transfer the yolk
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to another bowl.
STORAGE INSTRUCTIONS: The recipe can be in-
creased as needed. Refrigerate in an airtight
container for four or five days; shake before
using. For longer storage, freeze individual
portion in ice cube trays; pop out and store in
freezer bags for 2-3 weeks. Thaw overnight
in the refrigerator.
---
# Basic Egg Substitute
*The Tampa Tribune*
*Makes 1/4 cup (equivalent to 1 whole egg)*
## Ingredients
- 2 large egg whites
- 1 tsp safflower or corn oil
- 2 drops yellow food coloring (optional)
## Instructions
1. Mix ingredients in a blender or shaker jar until frothy.
2. Use in place of 1 whole egg.
### Egg Separation Technique
3. **NOTE:** Fresh, cold eggs separate most easily. Crack the shell gently on a hard surface.
4. Working over a bowl, gently split the shell in half and pass the yolk from one half to the other until all the white has fallen into the bowl and only the yolk remains.
5. Transfer the yolk to another bowl.
### Storage Instructions
6. The recipe can be increased as needed.
7. Refrigerate in an airtight container for four or five days; shake before using.
8. For longer storage, freeze individual portions in ice cube trays; pop out and store in freezer bags for 2–3 weeks. Thaw overnight in the refrigerator. -
Grilled Tomatoes A La Mamour
GRILLED TOMATOES A LA MAMOUR–THE TAMPA TRIBUNE
4 large tomatoes, each cut in half
1 cup grated onion
1 bouillon cube, any flavor
1 cup grated soft white cheese
1 cup grated yellow Wisconsin cheddar
1 cup grated Livarot cheese
Salt and pepper to taste
Pinch of thyme
Milk
Cut tomatoes and set outside refrigerator while
preparing the topping. For the topping, mix to-
gether all other ingredients. Moisten the mix-
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ture with a spoon or so of milk, spread over
each tomato half and broil until dark and
bubbley. Serve immediately.
8 servings.
---
# Grilled Tomatoes A La Mamour
*The Tampa Tribune*
*8 servings*
## Ingredients
- 4 large tomatoes, each cut in half
- 1 cup grated onion
- 1 bouillon cube, any flavor
- 1 cup grated soft white cheese
- 1 cup grated yellow Wisconsin cheddar
- 1 cup grated Livarot cheese
- Salt and pepper to taste
- Pinch of thyme
- Milk (a spoonful or so, to moisten)
## Instructions
1. Cut tomatoes in half and set outside the refrigerator while preparing the topping.
2. For the topping, mix together all remaining ingredients (onion, bouillon cube, cheeses, salt, pepper, and thyme).
3. Moisten the mixture with a spoon or so of milk.
4. Spread the topping over each tomato half.
5. Broil until dark and bubbly.
6. Serve immediately. -
Oatmeal Peanut Butter Cookies
Card 1 Front:
OATMEAL PEANUT BUTTER COOKIES QUAKER
1½ cups firmly packed brown sugar
1 cup chunky peanut butter
3/4 cup margarine
1/3 cup water
1 egg
1 teaspoon vanilla
3 cups 3MINUTE BRAND QUICK OATS
1½ cups all-purpose flour
½ teaspoon baking soda
1 12-ounce package (2 cups) semisweet chocolate
pieces
4 teaspoons shortening
2/3 cup pecans
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In large mixer bowl beat brown sugar, peanut
butter and margarine until light and fluffy;
blend in water, egg and vanilla. Add oats, flour
and soda; mix well. Chill dough until firm (a-
bout 30 minutes). Form dough into 1-inch balls;
place on ungreased cookie sheets and flatten
slightly with the bottom of a glass dipped in
sugar. Bake at 350 degrees for 8-10 minutes.
Cool.
In heavy saucepan stir together chocolate
pieces and shortening over low heat until melt-
ed. Spread ½ teaspoon chocolate mixture on each
cookie. Sprinkle with pecans. Chill until set.
Makes about 5 dozen cookies.
---
# Oatmeal Peanut Butter Cookies
*Recipe by Quaker*
*Makes about 5 dozen cookies*
## Ingredients
- 1 1/2 cups firmly packed brown sugar
- 1 cup chunky peanut butter
- 3/4 cup margarine
- 1/3 cup water
- 1 egg
- 1 tsp vanilla
- 3 cups Quaker 3 Minute Brand Quick Oats
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 (12-ounce) package (2 cups) semisweet chocolate pieces
- 4 tsp shortening
- 2/3 cup pecans
## Instructions
1. In a large mixer bowl, beat brown sugar, peanut butter, and margarine until light and fluffy.
2. Blend in water, egg, and vanilla.
3. Add oats, flour, and baking soda; mix well.
4. Chill dough until firm, about 30 minutes.
5. Form dough into 1-inch balls; place on ungreased cookie sheets and flatten slightly with the bottom of a glass dipped in sugar.
6. Bake at 350°F for 8–10 minutes. Cool.
7. In a heavy saucepan, stir together chocolate pieces and shortening over low heat until melted.
8. Spread 1/2 tsp chocolate mixture on each cookie.
9. Sprinkle with pecans.
10. Chill until set. -
Ham, Take-A-Holiday Reynolds Oven Cooking Bag
HAM, TAKE-A-HOLIDAY REYNOLDS OVEN COOKING BAG
1 tablespoon flour
1 turkey size(19x23½")REYNOLDS OVEN COOKING BAG
12-16 pound fully-cooked ham, bone-in
Whole cloves
Preheat oven to 325 degrees. Shake flour in
Reynolds Oven Cooking Bag; place in roasting
pan at least two inches deep. Remove skin;
trim fat from ham; stud with cloves. Place ham
in bag. Close bag with nylon tie; make 6 half-
inch slits in top. Insert meat thermometer
through slit in bag.
Bake to 140 degrees or 2½-3¼ hours.
Makes: 16-22 servings.
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# Ham, Take-A-Holiday Reynolds Oven Cooking Bag
*Makes 16–22 servings*
## Ingredients
- 1 Tbsp flour
- 1 turkey-size (19x23 1/2") Reynolds Oven Cooking Bag
- 12–16 pound fully-cooked ham, bone-in
- Whole cloves
## Instructions
1. Preheat oven to 325°F.
2. Shake flour in Reynolds Oven Cooking Bag; place bag in a roasting pan at least two inches deep.
3. Remove skin from ham; trim fat; stud with whole cloves.
4. Place ham in bag.
5. Close bag with nylon tie; make 6 half-inch slits in the top of the bag.
6. Insert meat thermometer through a slit in the bag into the ham.
7. Bake until internal temperature reaches 140°F, or 2 1/2–3 1/4 hours. -
Country Style Rotini
COUNTRY STYLE ROTINI
1 pound (6 cups) garden rotini
¼ cup olive oil
1½ cups ham, julienned
½ cup red peppers, julienned
½ cup yellow peppers, julienned
1 cup mushrooms, sliced
1 teaspoon garlic, minced
3/4 cup chicken broth
3/4 cup fresh spinach, chopped
½ cup parmesan cheese
Salt and pepper to taste
Cook garden rotini according to package direct-
ions. Heat olive oil in large skillet over
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medium heat. Saute ham, peppers and mushrooms
for 2 minutes. Add garlic and salt & pepper
and cook for 4 minutes. Add chicken broth and
simmer mixture for 2 minutes. Add hot rotini
and mix well. Add spinach and cook until it
wilts. Add paremesan cheese. Blend well and
serve.
Serves 6-8.
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# Country Style Rotini
*Serves 6–8*
## Ingredients
- 1 pound (6 cups) garden rotini
- 1/4 cup olive oil
- 1 1/2 cups ham, julienned
- 1/2 cup red peppers, julienned
- 1/2 cup yellow peppers, julienned
- 1 cup mushrooms, sliced
- 1 tsp garlic, minced
- 3/4 cup chicken broth
- 3/4 cup fresh spinach, chopped
- 1/2 cup parmesan cheese
- Salt and pepper to taste
## Instructions
1. Cook garden rotini according to package directions.
2. Heat olive oil in a large skillet over medium heat.
3. Sauté ham, peppers, and mushrooms for 2 minutes.
4. Add garlic and salt & pepper and cook for 4 minutes.
5. Add chicken broth and simmer mixture for 2 minutes.
6. Add hot rotini and mix well.
7. Add spinach and cook until it wilts.
8. Add parmesan cheese, blend well, and serve. -
Turkey, Thankfully Simple — Reynolds Cooking Bag
TURKEY, THANKFULLY SIMPLE-REYNOLDS COOKING BAG
1 tablespoon flour
1 turkey size (19x23½")Reynolds Oven Cooking Bag
1 medium onion, sliced
2 stalks celery, sliced
16-20 pound turkey, thawed and rinsed
2 tablespoons vegetable oil
Preheat oven to 350 degress. Shake flour in
Reynolds Oven Cooking Bag; place in roasting
pan at least 2 inches deep. Place onion and
celery in bag, Remove neck and giblets.
Lightly stuff, if desired. Brush with oil.
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Place turkey in the bag. Close bag with nylon
tie; make 6 half-inch slits in top. Insert
meat thermometer through slit in bag into thigh.
Bake to 180 degrees for 2 3/4 to 3¼ hours. Add
½ hour for stuffed turkey.
Makes: 16-20 servings.
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# Turkey, Thankfully Simple — Reynolds Cooking Bag
*Makes 16–20 servings*
## Ingredients
- 1 Tbsp flour
- 1 turkey-size (19x23 1/2") Reynolds Oven Cooking Bag
- 1 medium onion, sliced
- 2 stalks celery, sliced
- 16–20 pound turkey, thawed and rinsed
- 2 Tbsp vegetable oil
## Instructions
1. Preheat oven to 350°F.
2. Shake flour in Reynolds Oven Cooking Bag; place bag in a roasting pan at least 2 inches deep.
3. Place onion and celery in bag.
4. Remove neck and giblets from turkey. Lightly stuff, if desired. Brush turkey with oil.
5. Place turkey in the bag. Close bag with nylon tie; make 6 half-inch slits in the top of the bag.
6. Insert meat thermometer through a slit in the bag into the thigh.
7. Bake until the internal temperature reaches 180°F, approximately 2 3/4 to 3 1/4 hours. Add 1/2 hour for a stuffed turkey. -
Chocolate Oatmeal Walnut Cookies
Card 1 Front:
CHOCOLATE OATMEAL WALNUT COOKIES HERSHEY'S
4 bars (4 oz.) HERSHEY'S Unsweetened Baking
Chocolate, broken into pieces
3/4 cup(1½ sticks)butter or margarines, softened
2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon (optional)
½ teaspoon salt
½ cup milk
3 cups regular or quick-cooking rolled oats
1½ cups coarsely chopped walnuts
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Heat oven to 350 degrees. Lightly grease cookie
sheet. In small microwave-safe bowl, place
chocolate. Microwave at HIGH (100%) 1-1½ min.
or until chocolate is melted when stirred; cool
slightly. In large mixer bowl, beat butter and
sugar until well blended. Add eggs; blend well.
Blend in vanilla and melted chocolate. Add flour,
baking soda, cinnamon, if desired, and salt;
blend just until moistened. Gradually add milk
blending well. Stir in oats and walnuts. Drop
by tablespoonfuls onto prepared cookie sheet.
Bake 10-11 minutes or just until set. Cool 1
minute; remove from cookie sheet to wire rack.
Cool completely. Makes about 5 dozen cookies.
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# Chocolate Oatmeal Walnut Cookies
*Recipe by Hershey's*
*Makes about 5 dozen cookies*
## Ingredients
- 4 bars (4 oz.) Hershey's Unsweetened Baking Chocolate, broken into pieces
- 3/4 cup (1 1/2 sticks) butter or margarine, softened
- 2 cups sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon (optional)
- 1/2 tsp salt
- 1/2 cup milk
- 3 cups regular or quick-cooking rolled oats
- 1 1/2 cups coarsely chopped walnuts
## Instructions
1. Heat oven to 350°F. Lightly grease cookie sheet.
2. In a small microwave-safe bowl, place chocolate. Microwave at HIGH (100%) for 1–1 1/2 minutes, or until chocolate is melted when stirred; cool slightly.
3. In a large mixer bowl, beat butter and sugar until well blended. Add eggs; blend well.
4. Blend in vanilla and melted chocolate.
5. Add flour, baking soda, cinnamon (if desired), and salt; blend just until moistened.
6. Gradually add milk, blending well.
7. Stir in oats and walnuts.
8. Drop by tablespoonfuls onto prepared cookie sheet.
9. Bake 10–11 minutes or just until set.
10. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. -
Chocolate Fudge
Card 1 Front:
CHOCOLATE FUDGE (Cooking Time: 11-14 min.)
3 c. sugar
½ c. butter or margarine
1 can (5.3 oz.) evap. milk
2 c. (12 oz.) semisweet chocolate pieces
1 jar (7 oz.) marshmallow creme
1 c. chopped nuts
1 tsp. vanilla
Lightly butter a 13" x 9" baking dish. Combine
sugar, butter and milk into 2 qt. micro-proof bowl.
Cook on high 11-14 min., or until a small amount
dropped in cold water forms a soft ball
(234 D.) on microwave candy thermometer.
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Stir in chocolate pieces and marshmallow creme
until mixture is thoroughly blended. Stir in nuts
and vanilla. Pour into prepared pan. Refrigerate
until firm. Cut into squares.
Yield: 3 pounds
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# Chocolate Fudge
*Yields 3 pounds*
## Ingredients
- 3 cups sugar
- 1/2 cup butter or margarine
- 1 can (5.3 oz.) evaporated milk
- 2 cups (12 oz.) semisweet chocolate pieces
- 1 jar (7 oz.) marshmallow creme
- 1 cup chopped nuts
- 1 tsp vanilla
## Instructions
1. Lightly butter a 13" x 9" baking dish.
2. Combine sugar, butter, and milk in a 2 qt. microwave-proof bowl.
3. Cook on high 11–14 minutes, or until a small amount dropped in cold water forms a soft ball (234°F on a microwave candy thermometer).
4. Stir in chocolate pieces and marshmallow creme until mixture is thoroughly blended.
5. Stir in nuts and vanilla.
6. Pour into prepared pan.
7. Refrigerate until firm.
8. Cut into squares.