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Punch
Punch
1 - 12 oz orange
2 lemons
4 cups sugar
8 " water
freeze -
ginger ale
Back:
Please excuse
2 March 1966
[?] female farmer
[?] Don't
[?] Point
---
# Punch
*2 March 1966*
## Ingredients
- 1 — 12 oz can frozen orange juice concentrate
- 2 lemons, juiced
- 4 cups sugar
- 8 cups water
- Ginger ale
## Instructions
1. Combine orange, lemons, sugar, and water.
2. Freeze mixture.
3. Add ginger ale before serving. -
Punch
Punch
2 cans pineapple juice
1 can orange juice
1 pke kool-aid
1 large bottle ginger ale
1½ gallons pineapple sherbet
Back: blank
---
# Punch
## Ingredients
- 2 cans pineapple juice
- 1 can orange juice
- 1 pkg Kool-Aid
- 1 large bottle ginger ale
- 1 1/2 gallons pineapple sherbet
## Instructions
1. Combine all ingredients and serve. -
Punch
Here's what's cookin': Punch
Recipe from the kitchen of:_______________ Serves:_______
1/2 gallon Sherbert ice cream
2 12oz Frozen Lemonaide
2 12oz Frozen orange Juice
1 LiTer SquirT/SpriTe or 7up
1 LiTer gingerale
Mix above TogeTher/Add Sherbert JusT
before Serving.
Back: blank
---
# Punch
## Ingredients
- 1/2 gallon sherbet ice cream
- 2 (12 oz) frozen lemonade concentrate
- 2 (12 oz) frozen orange juice concentrate
- 1 liter Squirt, Sprite, or 7-Up
- 1 liter ginger ale
## Instructions
1. Mix frozen lemonade, frozen orange juice, Squirt/Sprite/7-Up, and ginger ale together.
2. Add sherbet just before serving. -
Punch
Punch
1 - 28 oz cranberry juice
64 oz orange juice
6 cup cold h2o
3 cups pineapple juice
3 cup sugar
3/4 cup lemon juice
Back: blank
---
# Punch
## Ingredients
- 28 oz cranberry juice
- 64 oz orange juice
- 6 cups cold water
- 3 cups pineapple juice
- 3 cups sugar
- 3/4 cup lemon juice
## Instructions
1. Combine all ingredients and stir until sugar is dissolved.
2. Serve cold. -
Pumpkin Pie
Pumpkin Pie
2 eggs beaten 1 1/4 t cinnamon
1-1 lb can pumpkin 1 t ginger
1/2 Cup white sugar 3/4 t nutmeg
1/4 Cup brown sugar 1 1/2 Cup of
firmly packed canned milk
1/4 t. salt
Combine eggs & pumpkin. Blend
in sugars, salt & spices. Add
milk mix well. Pour in pie
shell. Bake at 450° or until
knife inserted come out clean
Top with cool-whip
Card 1 Back: blank
---
# Pumpkin Pie
## Ingredients
- 1 unbaked pie shell
- 2 eggs, beaten
- 1 (1 lb) can pumpkin
- 1/2 cup white sugar
- 1/4 cup brown sugar, firmly packed
- 1/4 tsp salt
- 1 1/4 tsp cinnamon
- 1 tsp ginger
- 3/4 tsp nutmeg
- 1 1/2 cups canned milk
- Cool Whip, for topping
## Instructions
1. Combine the eggs and pumpkin.
2. Blend in the sugars, salt, and spices.
3. Add the milk and mix well.
4. Pour into the pie shell.
5. Bake at 450°F until a knife inserted comes out clean.
6. Top with Cool Whip. -
Pumpkin Pie
Card 1 Front:
Pumpkin Pie
(For 2 9inch pies, double recipe, pour into 2 pastry
shells & bake as directed)
2 eggs, slightly beaten 1/2 t. ginger
1 1/2c. pumpkin 1/4 t. of cloves
3/4c. sugar 1 2/3c. (13oz) evap. milk
1/2 t. salt 1 9" unbaked pie shell
1 t cinnamon
Mix ingredients in order given Pour into pie shell
Bake in preheated 425° oven for 15 min Reduce
temp to 350° & continue to bake for 45 min - or
until knife inserted comes out clean Cool
Garnish with whipped cream if desired
Card 1 Back: blank
---
# Pumpkin Pie
*Makes 1 nine-inch pie (note: double recipe for two 9-inch pies)*
## Ingredients
- 2 eggs, slightly beaten
- 1 1/2 cups pumpkin
- 3/4 cup sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1 2/3 cups (13 oz) evaporated milk
- 1 nine-inch unbaked pie shell
## Instructions
1. Mix ingredients in order given.
2. Pour into pie shell.
3. Bake in preheated 425°F oven for 15 minutes.
4. Reduce temperature to 350°F and continue to bake for 45 minutes, or until a knife inserted comes out clean.
5. Cool.
6. Garnish with whipped cream if desired. -
Pumpkin Pie
Fred Meyer Nutrition Centers
PUMPKIN PIE
1½ cup mashed cooked pumpkin
½ teaspoon sea salt
1 cup milk
2 beaten eggs
½ cup molasses
2 tablespoons raw sugar
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon vanilla
¼ teaspoon ginger
Blend together all ingredients. Pour into walnut pie crust. Bake in 450° oven for
15 minutes. Reduce to 350° for approximately 40 more minutes, or until
firmly set.
Back: blank
---
# Pumpkin Pie
*From Fred Meyer Nutrition Centers*
## Ingredients
- Walnut pie crust
- 1 1/2 cups mashed cooked pumpkin
- 1/2 tsp sea salt
- 1 cup milk
- 2 beaten eggs
- 1/2 cup molasses
- 2 Tbsp raw sugar
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp vanilla
- 1/4 tsp ginger
## Instructions
1. Blend together all ingredients.
2. Pour into walnut pie crust.
3. Bake in a 450° oven for 15 minutes.
4. Reduce heat to 350° and bake for approximately 40 more minutes, or until firmly set. -
Pumpkin Muffins
PUMPKIN MUFFINS
2 eggs
¾ cup brown sugar, firmly packed
1 cup cooked, sieved pumpkin
¼ cup milk
4 tablespoons melted butter or margarine
2 cups sifted all-purpose flour
½ teaspoon salt
½ teaspoon soda
1½ teaspoons baking powder
½ teaspoon ginger
½ teaspoon cinnamon
1 2 teaspoon nutmeg
½ cup coarsely chopped nuts (optional)
½ cup coarsely chopped raisins (optional)
Beat eggs in mixing bowl. Beat in sugar until light and
fluffy. Stir in pumpkin, milk and melted butter or marga-
rine. Sift flour with dry ingredients and stir in with
raisins and nuts, if desired, stirring just enough to mois-
ten flour. Do not beat or overstir.
Fill greased muffin pans ½ full or use fluted paper
cupcake containers set in muffin pans. Bake at 375 de-
grees for about 15 minutes or until muffins test done
when pressed lightly on top with finger tip. Yields about
18 medium-size muffins.
Back: blank
---
# Pumpkin Muffins
## Ingredients
- 2 eggs
- 3/4 cup brown sugar, firmly packed
- 1 cup cooked, sieved pumpkin
- 1/4 cup milk
- 4 Tbsp melted butter or margarine
- 2 cups sifted all-purpose flour
- 1/2 tsp salt
- 1/2 tsp soda
- 1 1/2 tsp baking powder
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup coarsely chopped nuts (optional)
- 1/2 cup coarsely chopped raisins (optional)
## Instructions
1. Beat eggs in mixing bowl. Beat in sugar until light and fluffy.
2. Stir in pumpkin, milk, and melted butter or margarine.
3. Sift flour with dry ingredients and stir in with raisins and nuts, if desired, stirring just enough to moisten flour. Do not beat or overstir.
4. Fill greased muffin pans 1/2 full or use fluted paper cupcake containers set in muffin pans.
5. Bake at 375 degrees for about 15 minutes or until muffins test done when pressed lightly on top with finger tip.
6. Yields about 18 medium-size muffins. -
Pumpkin Flan
PUMPKIN FLAN CHANNEL 8
Bring to a boil: 3 tb. corn syrup, 6 oz. sugar,
and 35 tb. water.
Scald: 1 quart milk, vanilla, ¼ tsp. nutmeg,
dash of ginger and cinnamon.
Stir 1 cup pumpkin into scalded milk.
Beat 8 eggs and 1 cup sugar. Add a little hot
liquid to eggs and then fold into the milk.
Bake in water bath at 325 degrees for 1 hour
or at 300 degrees.
Card 1 Back: blank
---
# Pumpkin Flan
*Attributed to Channel 8 (television broadcast)*
## Ingredients
### Caramel Syrup
- 3 Tbsp corn syrup
- 6 oz sugar
- 3-5 Tbsp water
### Custard
- 1 quart milk
- Vanilla (to taste)
- 1/4 tsp nutmeg
- Dash of ginger
- Dash of cinnamon
- 1 cup pumpkin
- 8 eggs
- 1 cup sugar
## Instructions
### Caramel Syrup
1. Combine corn syrup, sugar, and water in a saucepan and bring to a boil.
### Custard
1. Scald the milk together with vanilla, nutmeg, ginger, and cinnamon.
2. Stir 1 cup pumpkin into the scalded milk mixture.
3. Beat 8 eggs with 1 cup sugar.
4. Add a little of the hot liquid to the eggs to temper them, then fold the egg mixture into the milk.
### Assembly
1. Pour the caramel syrup into the baking vessel, then add the custard mixture over it.
2. Bake in a water bath at 325°F for 1 hour, or alternatively at 300°F.
## Editor's Notes
- **"35 tb. water"** — This quantity (35 tablespoons, approximately 2 cups plus 3 tablespoons) is unusually large for a caramel syrup. I believe it should be 3-5 Tb. so I have used that here. -
Pumpkin Chip Cookies
Card 1 Front:
Pumpkin Chip Cookies
1c. cooked or canned pumpkin 1t. soda dissolved in 1t. milk
1c. sugar 1c. Choc. chips
1/2 c. cooking oil 1/2c. Chopped nuts - optional
1 egg 1t. Vanilla
2c. flour
2t. baking powder
1t. cinnamon
1/2t. salt
Combine pumpkin, sugar, oil and egg. Stir together flour
baking powder, cinnamon and salt. Add to pumpkin
mixture along with dissolved soda and mix well. Stir
in Choc. chips, nuts, vanilla.
Drop by teaspoonful on lightly greased teflon coated
cookie sheet. Bake @375° 10-13 mins.
YIELD 3 1/2 dozen
Card 1 Back: blank
---
# Pumpkin Chip Cookies
*Yields 3 1/2 dozen*
## Ingredients
- 1 cup cooked or canned pumpkin
- 1 cup sugar
- 1/2 cup cooking oil
- 1 egg
- 2 cups flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp baking soda dissolved in 1 tsp milk
- 1 cup chocolate chips
- 1/2 cup chopped nuts — optional
- 1 tsp vanilla
## Instructions
1. Combine pumpkin, sugar, oil, and egg.
2. Stir together flour, baking powder, cinnamon, and salt.
3. Add flour mixture to pumpkin mixture along with dissolved soda and mix well.
4. Stir in chocolate chips, nuts, and vanilla.
5. Drop by teaspoonful onto a lightly greased teflon-coated cookie sheet.
6. Bake at 375°F for 10–13 minutes. -
Pumpkin Butter
Card 1 Front:
Pumpkin Butter
Ingredients:
1 medium sized pumpkin
2/3 cups of molasses
Nutmeg to taste
1. Cut open pumpkin and remove pulp and seeds
2. Peel and cut into 1 to 2 inch squares.
3. Cook in water until tender
4. Drain and mash pumpkin.
5. For every cup of mashed pumpkin, add an equal cup of molasses.
6. Cook in a saucepan until thick, stirring to keep from sticking.
7. Once thickened, flavor with ground nutmeg.
8. Serve with hot biscuits
Card 1 Back:
Cliffie Strong, aged 83,
married James Vernon
Strong on April 4, 1934.
After raising four children
of their own, they became
foster parents to four more
children for several years.
Cliffie said that her recipe
for Pumpkin Butter has
been handed down from
generation to generation.
---
# Pumpkin Butter
*Recipe from the kitchen of Cliffie Strong*
*Cliffie Strong, aged 83, married James Vernon Strong on April 4, 1934. After raising four children of their own, they became foster parents to four more children for several years. Cliffie said that her recipe for Pumpkin Butter has been handed down from generation to generation.*
## Ingredients
- 1 medium sized pumpkin
- 2/3 cup molasses
- Nutmeg to taste
## Instructions
1. Cut open pumpkin and remove pulp and seeds.
2. Peel and cut into 1 to 2 inch squares.
3. Cook in water until tender.
4. Drain and mash pumpkin.
5. For every cup of mashed pumpkin, add an equal cup of molasses.
6. Cook in a saucepan until thick, stirring to keep from sticking.
7. Once thickened, flavor with ground nutmeg.
8. Serve with hot biscuits. -
Pumpkin Bread
Pumpkin Bread
2 cups pumpkin
4 eggs
1 cup salad oil
3 cups sugar
3 1/2 cups flour
2 t soda
1 t salt
2 t pumpkin pie spice
1 cup nuts
Card 1 Back: blank
---
# Pumpkin Bread
## Ingredients
- 2 cups pumpkin (1 15oz can is close)
- 4 eggs
- 1 cup salad oil
- 3 cups sugar
- 3 1/2 cups flour
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp pumpkin pie spice
- 1 cup nuts
## Instructions
1. Combine the ingredients, mixing the wet ingredients with the dry ingredients until well blended. *(The card lists ingredients only; no method is given.)*
2. Pour the batter into greased loaf pans.
3. Bake until a toothpick inserted in the center comes out clean.