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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)
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# 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. -
Carrot Cake
Carrot Cake
2c flour
2c sugar mix together
2t bkg soda set aside 6bc
1t salt 3/80
2t cinnamon
break 4 eggs in bowl. beat until frothy
Beat in 1 c. oil, gradually.
Turn mixer to low speed and add
dry ingredients - til smooth
By hand mix in 4c. grated raw carrot
and ½ c. chopped pecans.
Bake in 3 greased & floured 8"
cake tins, 350° @ 25-30 min.
Cool 10 min., turn out, put layers
together & frost.
Frosting
½ cube soft butter
6oz soft Cream cheese (6-8oz) blend
Beat until fluffy - together
gradually add in 1 lb. sifted XXX sugar
Add 1 t. vanilla & 1 t. maple flavoring
Beat until light & fluffy - Decorate w/ whole
pecan pieces.
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# Carrot Cake
## Ingredients
### Cake
- 2 cups flour
- 2 cups sugar
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 4 eggs
- 1 cup oil
- 4 cups grated raw carrot
- 1/2 cup chopped pecans
### Frosting
- 1/2 cube (4 Tbsp) soft butter
- 6–8 oz soft cream cheese
- 1 lb sifted powdered (XXX) sugar
- 1 tsp vanilla
- 1 tsp maple flavoring
- Whole pecan pieces, for decoration
## Instructions
### Cake
1. Combine flour, sugar, baking soda, salt, and cinnamon. Mix together and set aside.
2. Break 4 eggs into a bowl. Beat until frothy.
3. Beat in 1 cup oil gradually.
4. Turn mixer to low speed and add dry ingredients. Mix until smooth.
5. By hand, mix in 4 cups grated raw carrot and 1/2 cup chopped pecans.
6. Bake in 3 greased and floured 8" cake tins at 350° for 25–30 minutes.
7. Cool 10 minutes, then turn out.
### Frosting
1. Blend 1/2 cube soft butter and 6–8 oz soft cream cheese together.
2. Beat until fluffy.
3. Gradually add in 1 lb sifted powdered sugar.
4. Add 1 tsp vanilla and 1 tsp maple flavoring.
5. Beat until light and fluffy.
### Assembly
1. Put layers together and frost.
2. Decorate with whole pecan pieces. -
Alice's Salad
Alice's Salad
1 small cabbage, or ½ larger one
4 green onions, with part of green
Slice above fine, put in
bowl — refrigerate until ready
to serve
Dressing -
2 T sugar
1 T salt
¼ T pepper
1 t Accent
½ c oil
3 T vinegar
Seasoning packet from 1 pkg
Top Ramen Noodles, chicken
flavor
Mix above, refrigerate until ready
to serve
Crush uncooked noodles in pkg, reserve.
½ c slivered almonds ) toast at 350°
2 T sesame seeds ) about 10 min.
Mix all, but not until ready to serve.
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# Alice's Salad
## Ingredients
### Salad
- 1 small cabbage, or 1/2 larger one
- 4 green onions, with part of green
### Dressing
- 2 Tbsp sugar
- 1 Tbsp salt
- 1/4 Tbsp pepper
- 1 tsp Accent
- 1/2 cup oil
- 3 Tbsp vinegar
- Seasoning packet from 1 pkg Top Ramen Noodles, chicken flavor
### Topping
- 1 pkg Top Ramen Noodles, uncooked (noodles only, reserved from above)
- 1/2 cup slivered almonds
- 2 Tbsp sesame seeds
## Instructions
### Salad
1. Slice cabbage and green onions fine.
2. Put in bowl and refrigerate until ready to serve.
### Dressing
1. Combine sugar, salt, pepper, Accent, oil, vinegar, and seasoning packet.
2. Mix well and refrigerate until ready to serve.
### Topping
1. Crush uncooked noodles in the package and reserve.
2. Combine crushed noodles, slivered almonds, and sesame seeds.
3. Toast at 350° for about 10 minutes.
### Assembly
1. Mix all components together, but not until ready to serve. -
Chicken Enchilada Casserole
Chicken Enchilada Casserole
1 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons butter
2 cups cooked chicken
chopped.
1 4 oz. can green chili
peppers, rinsed, seeded,
and chopped.
3 tablespoons butter
1/4 cup all purpose flour
1 tsp. ground coriander
seed
3/4 tsp. salt
2 1/2 cups chicken broth
1 cup dairy sour cream
1 1/2 cup shredded
montery jack cheese
12 6 inch tortillas.
In large saucepan cook
onion & green pepper in
the 2 tablespoons butter
till tender. Combine in a
bowl with chopped
chicken and green chili
peppers; set aside.
In same saucepan melt
the 3 tablespoons butter
Blend in flour, coriander,
and salt. Stir in
chicken broth all at
once; cook & stir till
thickened & bubbly. Remove
from heat; stir in sour
cream & 1/2 cup of cheese.
Stir 1/2 cup of the sauce
into chicken. Dip each
tortilla into remaining
hot sauce to soften;
fill each with about
1/4 cup of the chicken
mixture. Roll up. Arrange
rolls in a 13 x 9 x 2
inch baking dish; pour
remaining sauce
over. Sprinkle with
remaining cheese.
Bake uncovered, in
350° oven about
25 minutes or till
bubbly. Serves 6.
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# Chicken Enchilada Casserole
*Serves 6*
## Ingredients
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 2 Tbsp butter
- 2 cups cooked chicken, chopped
- 1 (4 oz.) can green chili peppers, rinsed, seeded, and chopped
- 3 Tbsp butter
- 1/4 cup all-purpose flour
- 1 tsp ground coriander seed
- 3/4 tsp salt
- 2 1/2 cups chicken broth
- 1 cup dairy sour cream
- 1 1/2 cups shredded Monterey Jack cheese
- 12 (6-inch) tortillas
## Instructions
1. In a large saucepan, cook onion and green pepper in the 2 Tbsp butter till tender.
2. Combine in a bowl with chopped chicken and green chili peppers; set aside.
3. In the same saucepan, melt the 3 Tbsp butter. Blend in flour, coriander, and salt.
4. Stir in chicken broth all at once; cook and stir till thickened and bubbly.
5. Remove from heat; stir in sour cream and 1/2 cup of the cheese.
6. Stir 1/2 cup of the sauce into the chicken mixture.
7. Dip each tortilla into the remaining hot sauce to soften; fill each with about 1/4 cup of the chicken mixture. Roll up.
8. Arrange rolls in a 13 x 9 x 2 inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese.
9. Bake uncovered in a 350° oven about 25 minutes or till bubbly. -
Barb's Hearty Pea Soup
Card 1 Front of recipe RCA0009-20260629-0017
Barb's Hearty Pea Soup
3 qts boiling water 2t. seasoned salt (veg-e-
1 ham hock, smoked salt)
1 pkg peas (dried, halved or whole) 1t. garlic salt
2-3 stalks celery, chopped (w/ leaves) 1t. Accent
2 carrots, chopped Salt & pepper to taste
1-2 medium onions, chopped
2 medium potatoes, peeled & chopped
Boil water, add ham hock, peas, celery, carrots, onions,
potatoes. Simmer for 1-1½ hours, until most
everything is mushy. Add seasonings. Mash everything
in the pot - but leave a few lumps. If the soup isn't
thick enough, add a little broth to 2 T. flour, then
gradually stir into soup. You may want to increase
any of the vegetables to suit your taste.
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# Barb's Hearty Pea Soup
*Recipe from the kitchen of Barb*
## Ingredients
- 3 qts boiling water
- 1 ham hock, smoked
- 1 pkg peas (dried, halved or whole)
- 2–3 stalks celery, chopped (with leaves)
- 2 carrots, chopped
- 1–2 medium onions, chopped
- 2 medium potatoes, peeled & chopped
- 2 tsp seasoned salt (Veg-e-Salt)
- 1 tsp garlic salt
- 1 tsp Accent
- Salt & pepper to taste
## Instructions
1. Boil water, then add ham hock, peas, celery, carrots, onions, and potatoes.
2. Simmer for 1–1 1/2 hours, until most everything is mushy.
3. Add seasonings.
4. Mash everything in the pot, but leave a few lumps.
5. If the soup isn't thick enough, add a little broth to 2 Tbsp flour, then gradually stir into soup.
6. You may want to increase any of the vegetables to suit your taste. -
Play Dough
Card 1 Front of recipe RCA0009-20260629-0018
PLAY DOUGH
BOIL: 1½C. water
½ C. salt
REMOVE: Quickly add
1 T. oil
2 T. alum
QUICKLY ADD:
2 C. flour and stir up
Cool until it can be handled
KNEED
DIVIDE into 4 sections, add food color to each or leave one white.
Can work together two primary colors to get secondary colors.
WRAP TIGHTLY to keep from drying out.
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# Play Dough
## Ingredients
- 1 1/2 c. water
- 1/2 c. salt
- 1 Tbsp. oil
- 2 Tbsp. alum
- 2 c. flour
- Food coloring (assorted colors, optional)
## Instructions
1. Boil the water and salt together.
2. Remove from heat and quickly add the oil and alum.
3. Quickly add the flour and stir until combined.
4. Cool until the dough can be handled.
5. Knead the dough.
6. Divide into 4 sections. Add food coloring to each section, or leave one white. Two primary colors can be worked together to create secondary colors.
7. Wrap tightly to keep from drying out. -
Play Dough
PLAY DOUGH
BOIL: 1½ C. water
½ C. salt
REMOVE: Quickly add
1 T. oil
2 T. alum
QUICKLY ADD:
2 C. flour and stir up
COOL until can handle
KNEED
DIVIDE into 4 sections, add food color to each or leave one white.
Work together two primary colors to get secondary colors.
WRAP TIGHTLY to keep from drying out.
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# Play Dough
*Makes 4 sections of play dough*
## Ingredients
- 1 1/2 cups water
- 1/2 cup salt
- 1 Tbsp oil
- 2 Tbsp alum
- 2 cups flour
- Food coloring (assorted colors)
## Instructions
1. Boil the water and salt together.
2. Remove from heat and quickly add the oil and alum.
3. Quickly add the flour and stir until combined.
4. Cool until cool enough to handle.
5. Knead the dough.
6. Divide into 4 sections. Add food coloring to each section, or leave one white. Work together two primary colors to get secondary colors.
7. Wrap tightly to keep from drying out. -
Bran Pumpkin Muffins
Card 1 Front:
Bran Pumpkin Muffins
1 1/2 c. flour
2 1/2 t. baking powder
1 t. salt
1 t. ground cinnamon
1/2 t. ground nutmeg
1/2 c. sugar
1 1/2 c. Kellogg's 40% Bran Flakes
2/3 c. milk
1 c. solid pack pumpkin
1 egg
1/2 c. shortening
3/4 c. raisins (optional)
1 1/2 t. sugar
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Peanut Butter Cookies
Card 1 Front:
Peanut Butter Cookies
1/2 c. soft shortening (half butter)
1/2 c. peanut butter
1/2 c. gran. sugar
1/2 c. Br. sugar, packed
1 egg
1 1/4 c. flour
1/2 t. baking powder
3/4 t. soda
1/4 t. salt
Mix shortening, peanut butter, sugars, & egg thoroughly.
Measure flour by dip-level-pour method. Mix rest of
ingredients & stir in. Chill dough. Heat oven to 375°.
Roll dough into balls the size of large walnuts. Place 3"
apart on greased cookie sheet. Flatten with fork. Bake
10-12 min, or until set but not hard. Makes 3 doz 2 1/2" cookies
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# Peanut Butter Cookies
*Makes 3 dozen 2 1/2" cookies*
## Ingredients
- 1/2 cup soft shortening (half butter)
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1 1/4 cups flour
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
## Instructions
1. Mix shortening, peanut butter, sugars, and egg thoroughly.
2. Measure flour by dip-level-pour method. Mix rest of ingredients and stir in.
3. Chill dough.
4. Heat oven to 375°F.
5. Roll dough into balls the size of large walnuts.
6. Place 3" apart on greased cookie sheet.
7. Flatten with fork.
8. Bake 10–12 minutes, or until set but not hard. -
Ice Cream Mixer
ICE CREAM MIXER
Makes 2-4 quarts in 20-30 minutes
1½ c table salt }
or 2½ c rock salt } layer
10-15 Lbs crushed ice )
4 eggs Beat eggs til light. Add
2½ c sugar sugar gradually, beat til
7c milk thick. Add rest. Mix
3c whipping cream-heavy well. Freeze in 5 qt
2½ T. Vanilla ice cream freezer. 1 gallon
½ t. salt. let engine cool too soft (take top off deck)
then run it 5-10 min to cork goes in top when you put
another in freezer.
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# Ice Cream Mixer
*Makes 2–4 quarts in 20–30 minutes*
## Ingredients
### Ice Bath Layer
- 1 1/2 c table salt (or 2 1/2 c rock salt)
- 10–15 lbs crushed ice
### Ice Cream Base
- 4 eggs
- 2 1/2 c sugar
- 7 c milk
- 3 c heavy whipping cream
- 2 1/2 Tbsp vanilla
- 1/2 tsp salt
## Instructions
1. Beat eggs until light.
2. Add sugar gradually, beating until thick.
3. Add the rest of the ingredients (milk, heavy whipping cream, vanilla, and salt). Mix well.
4. Layer rock salt (or table salt) and crushed ice around the canister in a 5-quart ice cream freezer (1-gallon capacity).
5. Freeze according to the ice cream freezer's operation.
6. When finished, let the engine cool, then run it another 5–10 minutes if the ice cream is too soft.
7. Remove the top/lid of the dasher. A cork goes in the top when you put it in the freezer. -
Salmon Broccoli Casserole
RECIPE: CUT OUT & SAVE
Salmon Broccoli Casserole
1 can (7¾ oz.) salmon 1 can (4 oz.) mushrooms drained
1 package (10 oz.) frozen broccoli spears ¼ cup grated Parmesan cheese
⅓ cup chopped onion ½ teaspoon dried dill weed
1 tablespoon butter or margarine ½ teaspoon salt
1 can (10¾ oz.) condensed cream of celery ⅛ teaspoon pepper
soup 2 tablespoons lemon juice
Drain salmon, reserving liquid and break into chunks. Cook broccoli according
to package directions and drain thoroughly. Cut into bite-size pieces. Saute
onion in butter or margarine until tender. Add soup and heat through. Stir in
mushrooms, cheese, dill weed, salt, pepper, lemon juice and reserved salmon
liquid. Mix with broccoli and salmon. Pour into shallow buttered baking dish.
Bake at 350°F. for 20 minutes in a conventional oven. Makes 4 servings.
Microwave Directions: Cook in microwave 5 to 7 minutes on high power.
PUGET POWER GAZETTE 1/81
Card 1 Back:
parison of Residential Electric Rates
New York 10.8¢
Boston 6.9¢
Cleveland 7.0¢
Chicago 5.0¢
St. Louis 5.0¢
Denver 6.0¢
Oklahoma City 3.7¢
Memphis 3.4¢
Atlanta 4.8¢
Dallas 5.2¢
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# Salmon Broccoli Casserole
*Puget Power Gazette — January 1981*
*Makes 4 servings*
## Ingredients
- 1 can (7 3/4 oz.) salmon
- 1 package (10 oz.) frozen broccoli spears
- 1/3 cup chopped onion
- 1 Tbsp butter or margarine
- 1 can (10 3/4 oz.) condensed cream of celery soup
- 1 can (4 oz.) mushrooms, drained
- 1/4 cup grated Parmesan cheese
- 1/2 tsp dried dill weed
- 1/2 tsp salt
- 1/8 tsp pepper
- 2 Tbsp lemon juice
## Instructions
1. Drain salmon, reserving the liquid, and break into chunks.
2. Cook broccoli according to package directions and drain thoroughly. Cut into bite-size pieces.
3. Sauté onion in butter or margarine until tender.
4. Add soup and heat through.
5. Stir in mushrooms, cheese, dill weed, salt, pepper, lemon juice, and reserved salmon liquid.
6. Mix with broccoli and salmon.
7. Pour into a shallow buttered baking dish.
8. Bake at 350°F for 20 minutes in a conventional oven.
### Microwave Directions
- Cook in microwave 5 to 7 minutes on high power. -
Zucchini Relish
Zucchini Relish
Coarsely grind 10 c zuce., 4c onions
2 Red & 2 green Peppers. Add 3 Tbsp.
Salt. Cover with cold water & Let
Stand overnight. Next morning pour
off Liquid & Rinse with cold water.
Drain well. Add 2 1/2 c cider Vinegar
6 c sugar, 1 Tbsp dry mustard,
1/2 Tbsp black pepper 1 tbsp tumeric,
2 tsp. Celery Seed & 2 tsp nutmeg.
Bring to boil & cook 30 minutes
Fill Jars & Seal at once. about 5 1/2 pts
(Sweet Relish)
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# Zucchini Relish
*Makes about 5 1/2 pints*
## Ingredients
- 10 cups zucchini, coarsely ground
- 4 cups onions, coarsely ground
- 2 red peppers, coarsely ground
- 2 green peppers, coarsely ground
- 3 Tbsp salt
- 2 1/2 cups cider vinegar
- 6 cups sugar
- 1 Tbsp dry mustard
- 1/2 Tbsp black pepper
- 1 Tbsp turmeric
- 2 tsp celery seed
- 2 tsp nutmeg
## Instructions
1. Coarsely grind the zucchini, onions, red peppers, and green peppers.
2. Add 3 Tbsp salt. Cover with cold water and let stand overnight.
3. Next morning, pour off liquid and rinse with cold water. Drain well.
4. Add cider vinegar, sugar, dry mustard, black pepper, turmeric, celery seed, and nutmeg.
5. Bring to a boil and cook 30 minutes.
6. Fill jars and seal at once.