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Quick Chow Mein
Card 1 Front:
QUICK CHOW MEIN THE TAMPA TRIBUNE
2 T. margarine 1 can bean sprouts (2½ cups)
1 12-oz. can Spam drained
cubed 1/3 cup cold water
1 c. chopped onion 2 T. cornstarch
1 c. diced celery 2 tsp. soy sauce
½ tsp. salt 1 tsp. sugar
Dash of pepper 3/4 c. water
Melt margarine in hot skillet; add luncheon
meat and onion. Cook until onion is golden,
stirring occasionally. Add celery, seasonings
and water. Cook covered 5 minutes. Add
drained bean sprouts; heat to a boil. Blend
Card 1 Back:
water, cornstarch, soy sauce and sugar. Stir
into meat mixture; simmer 5 minutes. Serve
over crisp chow mein noodles or rice.
Makes 6 servings.
---
# Quick Chow Mein
*The Tampa Tribune*
*Makes 6 servings*
## Ingredients
- 2 Tbsp margarine
- 1 (12 oz) can Spam, cubed
- 1 cup chopped onion
- 1 cup diced celery
- 1/2 tsp salt
- Dash of pepper
- 1 can bean sprouts (2 1/2 cups), drained
- 1/3 cup cold water
- 2 Tbsp cornstarch
- 2 tsp soy sauce
- 1 tsp sugar
- 3/4 cup water
## Instructions
1. Melt margarine in a hot skillet; add cubed Spam and onion. Cook until onion is golden, stirring occasionally.
2. Add celery, seasonings, and the 3/4 cup water. Cook covered for 5 minutes.
3. Add drained bean sprouts; heat to a boil.
4. Blend the 1/3 cup cold water with cornstarch, soy sauce, and sugar. Stir into meat mixture; simmer 5 minutes.
5. Serve over crisp chow mein noodles or rice. -
Quick Barley-Vegetable Soup
Card 1 Front of recipe RCA0009-20260629-0077
Quick Barley-Vegetable Soup
8-10c. boiling water, salted
4 bouillon cubes (more if you want a heavier taste)
or use 8-10c. beef stock
1 c. quick barley
1½c. shell macaroni
Boil these all together for 12-4 minutes, stir
frequently to prevent sticking
Add 1-20oz pkg frozen mixed vegetables
and 2t. Vege-salt (vegetable season salt)
continue cooking for 5-7 minutes
Serve hot with hard rolls & butter, or?
Card 1 Back: blank
---
# Quick Barley-Vegetable Soup
## Ingredients
- 8–10 cups boiling water, salted
- 4 bouillon cubes (more if you want a heavier taste), or use 8–10 cups beef stock
- 1 cup quick barley
- 1 1/2 cups shell macaroni
- 1 (20 oz) package frozen mixed vegetables
- 2 tsp Vege-salt (vegetable seasoning salt)
## Instructions
1. Combine salted boiling water, bouillon cubes (or beef stock), quick barley, and shell macaroni in a large pot.
2. Boil all together for 12–14 minutes, stirring frequently to prevent sticking.
3. Add frozen mixed vegetables and Vege-salt.
4. Continue cooking for 5–7 minutes.
5. Serve hot with hard rolls and butter, or ?
## Editor's Notes
- **"or?"** — The card ends with "Serve hot with hard rolls & butter, or?" -
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. -
Quick & Easy Chocolate Cake / Chocolate Oatmeal Walnut Cookies
Card 1 Front:
QUICK & EASY CHOCOLATE CAKE
4 bars (4 oz.) HERSHEY'S Unsweetened 1/2 cup dairy sour cream
Baking Chocolate, broken into pieces 2 eggs
1/4 cup (1/2 stick) butter or margarine 2 teaspoons baking soda
1 2/3 cups boiling water 1 teaspoon salt
2 1/3 cups all-purpose flour 1 teaspoon vanilla extract
2 cups sugar
Heat oven to 350° F. Grease and flour 13 x 9 x 2-inch baking pan. In large mixer bowl, combine chocolate, but-
ter and water; with spoon, stir until chocolate is melted and mixture is smooth. Add flour, sugar, sour cream,
eggs, baking soda, salt and vanilla; beat on low speed of electric mixer until smooth. Pour batter into prepared
pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on
wire rack. Frost as desired. 12 to 15 servings.
CHOCOLATE OATMEAL WALNUT COOKIES
4 bars (4 oz.) HERSHEY'S Unsweetened 1 teaspoon baking soda
Baking Chocolate, broken into pieces 1 teaspoon ground cinnamon (optional)
3/4 cup (1 1/2 sticks) butter or margarine, softened 1/2 teaspoon salt
2 cups sugar 1/2 cup milk
2 eggs 3 cups regular or quick-cooking rolled oats
1 teaspoon vanilla extract 1 1/2 cups coarsely chopped walnuts
2 cups all-purpose flour
Heat oven to 350° F. Lightly grease cookie sheet. In small microwave-safe bowl, place chocolate. Microwave at
HIGH (100%) 1 to 1 1/2 minutes 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 to 11 minutes or just until
set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
Card 1 Back:
HERSHEY'S Unsweetened Baking Chocolate
CHOCOLATE MELTING TIPS
Range Top: Place in saucepan over very low heat, stirring constantly, until melted. Remove from heat.
Microwave: In small microwave-safe bowl place desired number of bars. Microwave at HIGH (100%)
for minimum time below; stir. If necessary, microwave at HIGH additional 30 seconds just until melted.
2 bars — 1 minute • 4 bars — 1 1/2 minutes
6 bars — 2 minutes • 8 bars — 2 1/2 minutes
This is 1 bar = 1 ounce =
1 baking chocolate square.
INGREDIENTS: 100% CHOCOLATE.
SODIUM FREE CONTAINS 0 mg SODIUM
Mfd. by Hershey Chocolate U.S.A.
Hershey, Pennsylvania 17033-0815, U.S.A.
A Division of Hershey Foods Corporation
If you have any questions or comments about this product,
please call toll-free weekdays 9-4 Eastern time. 1-800-468-1714.
© 1991 H.F.C. Recipes developed by the Hershey Kitchens
---
# Quick & Easy Chocolate Cake and Chocolate Oatmeal Walnut Cookies
*Two recipes on one Hershey's promotional card — 1991*
---
# Quick & Easy Chocolate Cake
*Recipe by Hershey's — 1991*
*Makes 12 to 15 servings*
## Ingredients
- 4 bars (4 oz total) Hershey's Unsweetened Baking Chocolate, broken into pieces
- 1/4 cup (1/2 stick) butter or margarine
- 1 2/3 cups boiling water
- 2 1/3 cups all-purpose flour
- 2 cups sugar
- 1/2 cup dairy sour cream
- 2 eggs
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla extract
## Instructions
1. Preheat oven to 350°F. Grease and flour a 13x9x2 inch baking pan.
2. In a large mixer bowl, combine chocolate, butter, and boiling water; stir with a spoon until chocolate is melted and mixture is smooth.
3. Add flour, sugar, sour cream, eggs, baking soda, salt, and vanilla; beat on low speed until smooth.
4. Pour batter into prepared pan.
5. Bake 35 to 40 minutes until a toothpick inserted in the center comes out clean.
6. Cool completely in pan on wire rack before frosting.
## Editor's Notes
- **Unusual mixing method** — chocolate, butter, and boiling water are combined first before any other ingredients, producing a very fluid chocolate base into which the remaining ingredients are beaten. No creaming step; produces a dense, moist crumb.
- **"Frost as desired"** — no specific frosting given on original card; any standard chocolate buttercream or ganache is appropriate.
- **Completeness tag:** `complete`
- **Source type:** `promotional`
---
# Chocolate Oatmeal Walnut Cookies
*Recipe by Hershey's — 1991*
*Makes approximately 5 dozen cookies*
## Ingredients
- 4 bars (4 oz total) 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 rolled oats (regular or quick-cooking)
- 1 1/2 cups walnuts, coarsely chopped
## Instructions
1. Preheat oven to 350°F. Lightly grease cookie sheets.
2. Place chocolate in a small microwave-safe bowl. Microwave on HIGH for 1 to 1 1/2 minutes until chocolate is melted when stirred. Cool slightly.
3. In a large mixer bowl, beat butter and sugar until well blended. Add eggs and blend well.
4. Blend in vanilla and melted chocolate.
5. Add flour, baking soda, cinnamon if using, 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 sheets.
9. Bake 10 to 11 minutes until just set — do not overbake.
10. Cool 1 minute on sheet before transferring to a wire rack to cool completely. -
Quiche Lorraine
Card 1 Front:
Quiche Lorraine
12 slices of bacon or ½ lb. crumbled
1 c. natural swiss cheese 4 oz.
1/3 c. minced onion
4 eggs or 5 if small
2 C. whipping cream or light cream
3/4 t. salt
1/4 c. sugar (optional)
1/8 t. cayenne
Cook store bought shells at 400 or 425
for 5 minutes.
Beat eggs and add ingredients except bacon
and onions which are in bottom of pie pan.
Then add egg/cheese mixture. Add cup of
mixture and spinach, mushrooms, clams or
crabs or anything else.
Bake in oven 375-400 for 30-40 minutes.
Done when knife comes out clean.
Let stand 5 minutes before cutting.
Card 1 Back:
(Hagg Plan) 1963
(Hagg Plan) 1963
(Hagg Plan) 1963
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
ing Phase I, Plan and Index (D0458 through D0461)
(SHEET MISSING)
One Line Diagram, Phase I
ck Details, Phase I
Details, Phase I
beway - Title Sheet, Sht 1/10 (D0462 thru D0471)
beway - Plan, Locator Map, Sht 2/10
beway - Plan and Profile, Sht 3/10
beway - Miscellaneous Details, Sht 4/10
hole TR-30 Plans, Sections, General Notes, Sht 5/10
hole TR-31, Plans and Sections, Sht 6/10
[handwritten] Beginning of
Rebuilding
4/16/76 35 79-7 00
---
# Quiche Lorraine
## Ingredients
- 12 slices of bacon, or 1/2 lb. crumbled
- 1 c. (4 oz.) natural Swiss cheese
- 1/3 c. minced onion
- 4 eggs (or 5 if small)
- 2 c. whipping cream or light cream
- 3/4 tsp. salt
- 1/4 c. sugar (optional)
- 1/8 tsp. cayenne
- Store-bought pie shells
## Instructions
1. Cook store-bought shells at 400°F or 425°F for 5 minutes.
2. Place bacon and onions in the bottom of the pie pan.
3. Beat eggs and add remaining ingredients (except the bacon and onions already in the pan), combining into an egg/cheese mixture.
4. Add a cup of the mixture along with optional additions such as spinach, mushrooms, clams, crabs, or anything else desired.
5. Pour the full mixture into the pie shell over the bacon and onions.
6. Bake in oven at 375–400°F for 30–40 minutes. Done when a knife inserted in the center comes out clean.
7. Let stand 5 minutes before cutting. -
Quiche Lorraine
Quiche Lorraine
Prepare your favorite pastry pie dough and place in
9 inch pie tin.
Saute finely chopped onion (size of an egg) with diced
lean bacon (3 strips) until onion is brown.
Sprinkle onion and bacon over uncooked pie shell.
Next prepare cheese mixtures, using the following in-
gredients: ½ lb. grated Swiss cheese, 4 well beaten
eggs, 2 cups light cream, 1 tablespoon melted butter, ½
teaspoon nutmeg, pinch of salt and pepper and dash of
tabasco sauce.
Now pour cheese mixture into pie shell and bake in
hot oven (400°) for 15 minutes. Reduce oven heat to
350° and finish baking for 30 minutes.
Cool at room temperature. Cut pie shape wedges and
serve hot with accompliments of your choice.
The Chef of TIFFIN INN
Back: blank
---
# Quiche Lorraine
*From The Chef of Tiffin Inn*
## Ingredients
- Your favorite pastry pie dough (for a 9-inch pie tin)
- 1 onion, finely chopped (size of an egg)
- 3 strips lean bacon, diced
- 1/2 lb grated Swiss cheese
- 4 eggs, well beaten
- 2 cups light cream
- 1 Tbsp melted butter
- 1/2 tsp nutmeg
- Pinch of salt and pepper
- Dash of Tabasco sauce
## Instructions
1. Prepare your favorite pastry pie dough and place in a 9-inch pie tin.
2. Sauté finely chopped onion with diced lean bacon (3 strips) until onion is brown.
3. Sprinkle onion and bacon over the uncooked pie shell.
4. Prepare cheese mixture by combining: 1/2 lb grated Swiss cheese, 4 well beaten eggs, 2 cups light cream, 1 Tbsp melted butter, 1/2 tsp nutmeg, pinch of salt and pepper, and dash of Tabasco sauce.
5. Pour cheese mixture into the pie shell and bake in a hot oven (400°) for 15 minutes.
6. Reduce oven heat to 350° and finish baking for 30 minutes.
7. Cool at room temperature. Cut into pie-shaped wedges and serve hot with accompaniments of your choice. -
Queen Cake
Queen Cake.
1 egg -
1 cup sugar -
4 tbls. shortning - spry -
salt -
3/4 cup Evp. Milk - 1/2 -
2 cup. sifted flour.
2 tsp Baking Powder.
1 " vanilla -
Back: blank
---
# Queen Cake
## Ingredients
- 1 egg
- 1 cup sugar
- 4 Tbsp shortening (Spry or Crisco)
- ½ tsp salt
- ¾ cup evaporated milk + ½ cup water (see Editor's Notes)
- 2 cups sifted flour
- 2 tsp baking powder
- 1 tsp vanilla
## Instructions
1. Cream shortening and sugar together until light and fluffy.
2. Beat in egg.
3. Combine evaporated milk and water; set aside.
4. Sift together flour, baking powder, and salt.
5. Add dry ingredients alternately with the milk mixture, beginning and ending with flour, mixing just until combined.
6. Stir in vanilla.
7. Pour into a greased and floured 8×8 or 9×9 pan, or two 8" round layer pans.
8. Bake at 350°F for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool completely before frosting.
## Editor's Notes
- **"Spry"** = brand name for vegetable shortening, equivalent to Crisco.
- **"3/4 cup Evp. Milk - 1/2"** interpreted as ¾ cup evaporated milk combined with ½ cup water — standard period instruction for reconstituting canned evaporated milk as a whole milk substitute. -
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. -
Pure Orange Juice — Hotel Style / Iced Sunkist Orange Juice
Pure Orange Juice — Hotel Style
Squeeze juice from Sunkist
oranges using a glass squeezer.
Strain and serve in a very small
water glass set in a glass dish of
crushed ice.
Iced Sunkist Orange Juice
Fresh mint leaves
Sunkist orange juice
Sugar
Arrange fresh mint leaves, lengthwise, at
equal distances in frappe glasses, allowing four
to each glass. Put in finely-crushed ice to three-
fourths depth of glass, and pour over to fill glass
Sunkist orange juice, sweetened to taste.
Back: blank
---
# Pure Orange Juice — Hotel Style
## Pure Orange Juice — Hotel Style
Squeeze juice from Sunkist oranges using a glass squeezer. Strain and serve in a very small water glass set in a glass dish of crushed ice.
---
# Iced Sunkist Orange Juice
## Ingredients
- Fresh mint leaves
- Sunkist orange juice
- Sugar
## Instructions
1. Arrange fresh mint leaves lengthwise at equal distances in frappe glasses, allowing four to each glass.
2. Put in finely-crushed ice to three-fourths depth of glass.
3. Pour Sunkist orange juice over ice to fill glass, sweetened to taste. -
Punch Recipe
Punch Recipe
3 c. water
2 c. cranberry juice
1 can (6oz) frozen Orange juice
concentrate, thawed
1 can frozen lemonade concentrate
thawed
1/2 c. sugar
1 1/2 litre 7 up - chilled or ice
Mix 1st 5 ingredients until
sugar is dissolved, chill
(or use ice)
Add 7-Up just before serving
Yields 24 servings (3 qts)
Card 1 Back:
---
# Punch Recipe
*Yields 24 servings (3 qts)*
## Ingredients
- 3 c. water
- 2 c. cranberry juice
- 1 can (6 oz) frozen orange juice concentrate, thawed
- 1 can frozen lemonade concentrate, thawed
- 1/2 c. sugar
- 1 1/2 litre 7-Up, chilled or ice
## Instructions
1. Mix the first 5 ingredients until sugar is dissolved.
2. Chill (or use ice).
3. Add 7-Up just before serving. -
Punch Bowl Cake
Punch Bowl Cake
1 yellow cake mix, baked in 2(8 or 9")
round pans.
2 large boxes vanilla instant pudding mix
1-16 oz Cool Whip
1-16 oz pineapple crushed + drained
3 large bananas sliced
2 cartons strawberries, raspberries,
or equivalent sugared fresh berries
(frozen)
From the kitchen of: Barb Hawkins Serves: ____
(over)
Back:
Layer in punch bowl in this order:
1 cake layer
1/2 pudding Sprinkle with
all of the pineapple nuts (optional)
all of the bananas Chill overnight
1/2 cool whip Serves lots of people
1 cake layer Use large spoon
1/2 pudding for serving
all of the berries
1/2 Cool Whip
---
# Punch Bowl Cake
## Ingredients
- 1 yellow cake mix, baked in 2 (8 or 9") round pans
- 2 large boxes vanilla instant pudding mix
- 1 - 16 oz Cool Whip
- 1 - 16 oz crushed pineapple, drained
- 3 large bananas, sliced
- 2 cartons strawberries, raspberries, or equivalent sugared fresh (or frozen) berries
- Nuts (optional)
## Instructions
1. Bake yellow cake mix in two (8 or 9") round pans according to package directions. Allow to cool.
2. Prepare vanilla instant pudding mix according to package directions.
3. Layer in a punch bowl in this order:
4. 1 cake layer
5. Half of the pudding
6. All of the pineapple
7. All of the bananas
8. Half of the Cool Whip
9. 1 cake layer
10. Remaining half of the pudding
11. All of the berries
12. Remaining half of the Cool Whip
13. Sprinkle with nuts if desired.
14. Chill overnight.
15. Serve with a large spoon. Serves lots of people. -
Punch
Punch
1 qt Sherbet
1 qt Vanilla ice Cream
1 large pineapple juice
2 Freska's
Back: blank
---
# Punch
## Ingredients
- 1 qt sherbet
- 1 qt vanilla ice cream
- 1 large pineapple juice
- 2 Fresca's
## Instructions
1. Combine all ingredients and serve as punch.