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Thumbprint Cookies
Thumbprint Cookies
1/2 c. butter 1/4 t. salt
1/3 c. brown sugar 1 egg white
finely packed 3/4 c. finely chopped
1 egg yolk pecans
1/2 tsp vanilla red jelly
1 c. all purpose flour
Mix shortening thoroughly with next 3 ingred-
ients. Sift flour and salt & stir it in first
mixture. Heat oven to 375°. Roll dough
Back:
between palms of hands into 1" balls.
Beat egg white slightly. Dip balls
into egg white; rol in pecans;
then place 1" apart on ungreased
sheet. Bake at 375° for 5 min. Remove
from oven. Quickly press thumb
gently on top of each cookie. Bake 10
min. longer. Cool on wire rack.
Place a bit of red jelly in thumbprint.
Makes 2 doz.
---
# Thumbprint Cookies
## Ingredients
- 1/2 cup butter
- 1/3 cup brown sugar, finely packed
- 1 egg yolk
- 1/2 tsp vanilla
- 1 cup all purpose flour
- 1/4 tsp salt
- 1 egg white
- 3/4 cup finely chopped pecans
- Red jelly
## Instructions
1. Mix butter thoroughly with brown sugar, egg yolk, and vanilla.
2. Sift flour and salt together and stir into first mixture.
3. Heat oven to 375°.
4. Roll dough between palms of hands into 1" balls.
5. Beat egg white slightly.
6. Dip balls into egg white; roll in pecans; then place 1" apart on ungreased sheet.
7. Bake at 375° for 5 minutes.
8. Remove from oven. Quickly press thumb gently on top of each cookie.
9. Bake 10 minutes longer.
10. Cool on wire rack.
11. Place a bit of red jelly in each thumbprint.
Makes 2 dozen. -
Thrifty Meat Scallop
Thrifty Meat Scallop.
2 cans spaghettis - - 1/2 tspn pepper
1½ cups left-over. beef or - Buttered bread
combination ham. corn beef - crumbs.
3/4 tspn salt. -
Chop/grind meat add seasonings.
Arrange in alternate layers in shallow
greased baking dish. finishing with spaghetti.
Cover with buttered crumbs. Bake in hot oven 275
till scallop is heated through and crumbs are
slightly browned. about 20 minutes. Excellent
Back:
with fried apple rings.
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# Thrifty Meat Scallop
## Ingredients
- 2 cans spaghetti in tomato sauce (Franco-American or similar — see Editor's Notes)
- 1 1/2 cups leftover beef, ham, corned beef, or combination, chopped or ground
- 3/4 tsp salt
- 1/2 tsp pepper
- Buttered bread crumbs (for topping)
## Instructions
1. Chop or grind leftover meat and combine with salt and pepper.
2. In a shallow greased baking dish, arrange alternating layers of canned spaghetti and seasoned meat, finishing with a spaghetti layer on top.
3. Cover with buttered bread crumbs.
4. Bake at 375°F for approximately 20 minutes, until heated through and crumbs are lightly browned.
5. Serve with fried apple rings.
## Editor's Notes
- **"Canned spaghetti"** = spaghetti in tomato sauce, noodles and sauce together. Franco-American Spaghetti was the dominant period brand; Chef Boyardee is the modern equivalent.
- **"Hot oven 275"** on original card is almost certainly an error — 275°F is not a hot oven by any period definition. Hot oven typically means 400-425°F in mid-century terminology; 375°F recommended as a conservative correction that heats through without overcooking. -
The Great Raisin Cookie
Card 1 Front:
THE GREAT RAISIN COOKIE KELLOGG'S
2 cups Raisin Bran cereal crushed to 1½ cups
3/4 cup whole wheat flour
1¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 cup margarine
2/3 cup granulated sugar
½ cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
½ cup raisins
1. Combine Raisin Bran cereal, flours, baking
soda, and cinnamon. Set aside.
Card 1 Back:
2. In large mixer bowl, beat margarine, granu-
lated sugar and brown sugar until light and
fluffy. Add eggs and vanilla. Beat well.
Stir in flour mixture. Mix thoroughly. Add
raisins. Drop by level ¼ cup measure onto un-
greased cookie sheet.
3. Bake at 325 degrees for 15 minutes or until
lightly browned.
Yield: 16 cookies.
Here's a cookie that's not only great tasting
but also has the goodness of Raisin Bran.
---
# The Great Raisin Cookie
*Recipe by Kellogg's*
*"Here's a cookie that's not only great tasting but also has the goodness of Raisin Bran."*
*Yields 16 cookies*
## Ingredients
- 2 cups Raisin Bran cereal, crushed to 1 1/2 cups
- 3/4 cup whole wheat flour
- 1 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 3/4 cup margarine
- 2/3 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup raisins
## Instructions
1. Combine Raisin Bran cereal, flours, baking soda, and cinnamon. Set aside.
2. In a large mixer bowl, beat margarine, granulated sugar, and brown sugar until light and fluffy. Add eggs and vanilla. Beat well. Stir in flour mixture. Mix thoroughly. Add raisins.
3. Drop by level 1/4 cup measure onto an ungreased cookie sheet.
4. Bake at 325°F for 15 minutes or until lightly browned. -
Texas Style Tacos
Texas Style Tacos
12 oz. Jimmy Dean
Special Recipe Sausage
1 lb. ground beef
2 tsp. chili powder
½ tsp. garlic powder
1 tsp. salt
1 cup shredded lettuce
½ cup chopped green pepper
½ cup chopped onions
¼ tsp. oregano
1 large can
stewed tomatoes
1 cup grated cheese
2 pkg. taco shells
In a large skillet, over medium heat, cook crumbled sausage
until lightly browned. Add peppers and onions and saute
in sausage drippings. Drain. Add ground beef and cook
until lightly browned. Stir in oregano and chili powder.
Reduce heat and simmer 8 to 10 minutes. While above
mixture is simmering, combine the stewed tomatoes,
garlic powder, salt and pepper and bring to a boil. Cook
uncovered for about 5 minutes, to reduce liquid content.
To assemble tacos: With a slotted spoon, place about ¼
cup meat mixture in each taco shell. Top with 2 or 3 table-
spoons of tomato mixture, and add cheese and lettuce.
Serve immediately.
Back: blank
---
# Texas Style Tacos
## Ingredients
- 12 oz. Jimmy Dean Special Recipe Sausage
- 1 lb. ground beef
- 2 tsp. chili powder
- 1/2 tsp. garlic powder
- 1 tsp. salt
- 1/2 cup chopped green pepper
- 1/2 cup chopped onions
- 1/4 tsp. oregano
- 1 large can stewed tomatoes
- 1 cup shredded lettuce
- 1 cup grated cheese
- 2 pkg. taco shells
## Instructions
1. In a large skillet, over medium heat, cook crumbled sausage until lightly browned.
2. Add peppers and onions and saute in sausage drippings. Drain.
3. Add ground beef and cook until lightly browned.
4. Stir in oregano and chili powder. Reduce heat and simmer 8 to 10 minutes.
5. While the meat mixture is simmering, combine the stewed tomatoes, garlic powder, salt and pepper and bring to a boil.
6. Cook uncovered for about 5 minutes to reduce liquid content.
7. To assemble tacos: with a slotted spoon, place about 1/4 cup meat mixture in each taco shell.
8. Top with 2 or 3 tablespoons of tomato mixture, and add cheese and lettuce.
9. Serve immediately. -
Texas Sheet Cake
Texas Sheet Cake (Super
Good)
Bring to a boil
1 c. water
1 c. oil
1 stick butter
Pour over & mix with
1/4 c. cocoa
2 c. Sugar
2 c. flour
Add to mixture
2 beaten eggs (over)
Back:
1 1/2 tsp soda, dissolved in 1/4 Butter Milk
1 tsp vanilla
Bake in jelly roll pan for 20 min.
at 350°
Frosting
Mix 1 stick of melted butter & 1/3
buttermilk, Pour into 1 box of powder-
sugar and 1/4 cups cocoa and beat.
.. add 1 tsp vanilla, 1 cup Pecans.
Frost cake while hot.
With Love From
Joan Herber
---
# Texas Sheet Cake
## Ingredients
- 1 cup water
- 1 cup oil
- 1 stick butter
- 1/4 cup cocoa
- 2 cups sugar
- 2 cups flour
- 2 beaten eggs
- 1 1/2 tsp soda, dissolved in 1/4 cup buttermilk
- 1 tsp vanilla
## Instructions
1. Bring water, oil, and butter to a boil.
2. Pour over and mix with cocoa, sugar, and flour.
3. Add to mixture the 2 beaten eggs, soda dissolved in buttermilk, and vanilla.
4. Bake in jelly roll pan for 20 minutes at 350°.
## Frosting
### Ingredients
- 1 stick butter, melted
- 1/3 cup buttermilk
- 1 box powdered sugar
- 1/4 cup cocoa
- 1 tsp vanilla
- 1 cup pecans (chopped)
### Instructions
1. Mix melted butter and buttermilk.
2. Pour into powdered sugar and cocoa and beat.
3. Add vanilla and pecans.
4. Frost cake while hot. -
Texas Coleslaw
Texas Coleslaw
1 cup sugar
1 large cabbage, shredded
1 large onion, thinly sliced
2/3 cup salad oil
1 cup wine vinegar
1 tbs. celery seed
1 T dry mustard
Sprinkle sugar over shredded cabbage and
sliced onion; mix well. Combine oil, vinegar,
Back:
celery seed, and dry mustard in
saucepan; bring to a boil, stirring
constantly. Pour hot sauce over
cabbage - onion mixture and toss
well. Cover; refrigerate at least
8 hrs. Yields 8 servings
---
# Texas Coleslaw
## Ingredients
- 1 cup sugar
- 1 large cabbage, shredded
- 1 large onion, thinly sliced
- 2/3 cup salad oil
- 1 cup (white) wine vinegar
- 1 tsp celery seed
- 1 Tbsp dry mustard
## Instructions
1. Sprinkle sugar over shredded cabbage and sliced onion; mix well.
2. Combine oil, vinegar, celery seed, and dry mustard in a saucepan; bring to a boil, stirring constantly.
3. Pour hot sauce over cabbage-onion mixture and toss well.
4. Cover; refrigerate at least 8 hours.
5. Yields 8 servings. -
Teriyaki Steak
Teriyaki Steak
Recipe from the kitchen of Carol Ross
Place a large round steak in
a shallow dish:
1 c soy sauce
1 clove garlic crushed
½ tsp ground ginger
3 T sugar
taste - If too sweet add salt - If to
salty add sugar - Pour over steak
& marinate 2 - 2½ hrs.
Grill
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# Teriyaki Steak
## Ingredients
- 1 cup soy sauce
- 1 clove garlic, crushed
- 1/2 tsp ground ginger
- 3 Tbsp sugar
- Salt (to taste, if needed)
## Instructions
1. Place a large round steak in a shallow dish.
2. Combine soy sauce, crushed garlic, ground ginger, and sugar.
3. Taste the marinade — if too sweet, add salt; if too salty, add sugar.
4. Pour marinade over steak and marinate 2 to 2 1/2 hours.
5. Grill. -
Teriyaki Beef Pot Roast
Tereyaki Beef Pat Roast
3-4 lbs. beef pat roast salad oil
1/4 cup hot water
1/2 tsp. ginger
1 clove garlic (optional) minced
3 tbs. soy sauce
2 med. sized onions
1 can mushrooms
1 " water chestnuts
corn starch to thicken
Back:
Brown beef pat roast in hot oil
in heavy pan. Cover with hot water,
ginger, garlic, soy sauce, onions, water
chestnuts & mushrooms. Cover, simmer
slowly 2 to 2 1/2 hrs. or until meat is tender.
Add extra hot water as needed.
Thicken with cornstarch. Serve hot
with hot fluffy rice.
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# Teriyaki Beef Pot Roast
## Ingredients
- 3–4 lbs beef pot roast
- salad oil
- 1/4 cup hot water
- 1/2 tsp ginger
- 1 clove garlic (optional), minced
- 3 Tbsp soy sauce
- 2 medium-sized onions
- 1 can mushrooms
- 1 can water chestnuts
- cornstarch to thicken
## Instructions
1. Brown beef pot roast in hot oil in a heavy pan.
2. Cover with hot water, ginger, garlic, soy sauce, onions, water chestnuts, and mushrooms.
3. Cover and simmer slowly 2 to 2 1/2 hours, or until meat is tender.
4. Add extra hot water as needed.
5. Thicken with cornstarch.
6. Serve hot with hot fluffy rice. -
Tea Time Sweet
tea time sweet.
Mash bananas with a fork. Mix with a little
melted butter and a few drops of lemon juice
and spread on freshly made spears of toast.
Now sprinkle with a mixture of cinnamon
and sugar (3 tblspn. of sugar to 1 tsp.)
Place under a moderate broiler flame
until the sugar melts. Serve hot.
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# Tea Time Sweet
## Ingredients
- Bananas
- A little melted butter
- A few drops of lemon juice
- Freshly made squares of toast
- 3 Tbsp sugar
- 1 tsp cinnamon
## Instructions
1. Mash bananas with a fork.
2. Mix with a little melted butter and a few drops of lemon juice.
3. Spread on freshly made squares of toast.
4. Sprinkle with a mixture of cinnamon and sugar (3 Tbsp sugar to 1 tsp cinnamon).
5. Place under a moderate broiler flame until the sugar melts.
6. Serve hot.
## Editor's Notes
- Quantities intentionally unspecified; scale banana count to number of servings. Approximately 1 banana per 2 servings as a tea time accompaniment. -
Tea Biscuits
Tea - for any club-
Tea Biscuits Sally Lunn
a molded salad
Brownstone - Front cake
Tea Lemon or Cream
Back:
Tea Biscuits-
mix with fingers - 1 cup flour - 1/2 salt.
1 - 3 oz pck. cream cheese and 1/2 cup btter. shape
and roll out - 1/4 - inch thick. Bake in hot oven. 425°.
15 - 20 minutes.
2 doz. small-
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# Tea Biscuits
## Ingredients
- 1 cup flour
- 1/2 tsp salt
- 1 (3 oz) package cream cheese
- 1/2 cup butter
## Instructions
1. Mix with fingers: flour, salt, cream cheese, and butter.
2. Shape and roll out to 1/4-inch thick.
3. Bake in hot oven at 425° for 15–20 minutes.
4. Makes 2 dozen small biscuits. -
Tater Tot Casserole
Tator Tot Recipe O
2 lb ground beef
1 chopped onion
1 c. mushrooms
1 C Cream Chicken
1 C. cream celery
1 Can Chicken rice or gumbo
V g 1 Box tater tot
1 box frz'n Birds eye peas
Bake 350 1 h..
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# Tater Tot Casserole
## Ingredients
- 2 lbs ground beef
- 1 onion, chopped
- 1 cup mushrooms, sliced or chopped
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 can chicken with rice soup (or chicken gumbo soup)
- 1 bag frozen tater tots (32 oz)
- 1 box frozen Birds Eye peas
## Instructions (Inferred)
1. Brown ground beef and chopped onion together in a skillet. Drain excess fat.
2. Stir in mushrooms and cook 2–3 minutes until softened.
3. Add cream of chicken soup, cream of celery soup, and chicken with rice (or gumbo) soup. Mix well.
4. Pour mixture into a greased 9×13 baking dish.
5. Stir in frozen peas.
6. Arrange tater tots in a single layer over the top.
7. Bake at 350°F for 1 hour, or until tater tots are golden brown and casserole is bubbling. -
Tasty Oven Dinner
Tasty Oven Dinner.
12 small onions - 8 sausages
1/4 cup grated cheese - 1 can prepared spaget.
Boil onions arrange around edge of shallow
greased dish - Sprinkle with g. cheese - parboil
sausages slightly brown - Mix with spaghetti
and turn in center of dish. Bake in moderately
hot oven. 375 - till heated throughly and cheese is
melted. Serve with clover rolls and green salad
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# Tasty Oven Dinner
## Ingredients
- 12 small onions
- 8 sausages
- 1/4 cup grated cheese
- 1 can prepared spaghetti
## Instructions
1. Boil onions and arrange around edge of shallow greased dish.
2. Sprinkle with grated cheese.
3. Parboil sausages until slightly brown.
4. Mix sausages with spaghetti and turn into center of dish.
5. Bake in moderately hot oven at 375°F until heated thoroughly and cheese is melted.
6. Serve with clover rolls and green salad.