Browse Items (218 total)
Sort by:
-
Fiesta Rice
Fiesta Rice
1/2 cup oleo
1 medium onion chopped
1 3/4 cup frozen peas
1/2 cup of Celery
1/2 cup of s chopped red peppers
3/4 chicken broth
1/2 teaspoon dry thyme
1/4 teaspoon of Cayenne pepper
3 cup of go cooked Rice
melt butter in large fry pan
over medium heat. add onion
Cook till tender about 5 minutes
Stir in peas red peppers, Chicken
broth thyme Cayenne. Cover
cook till pea are tender and
mixture is hot toss with rice
---
# Fiesta Rice
## Ingredients
- 1/2 cup oleo (margarine)
- 1 medium onion, chopped
- 1 3/4 cups frozen peas
- 1/2 cup celery
- 1/2 cup chopped red peppers
- 3/4 cup chicken broth
- 1/2 tsp dry thyme
- 1/4 tsp cayenne pepper
- 3 cups cooked rice
## Instructions
1. Melt the oleo in a large frying pan over medium heat. Add the onion and cook until tender, about 5 minutes.
2. Stir in the peas, red peppers, celery, chicken broth, thyme, and cayenne. Cover.
3. Cook until the peas are tender and the mixture is hot.
4. Toss with the rice. -
Peanut Brittle
Peanut Brittle
3/4 Cups sugar 1 c. peanuts
1/2 cup white syrup
1/4 Cup water
Cook 15 minutes until hard
crack stage - add 1 t soda
& pour onto greased surface
Card 1 Back: blank
---
# Peanut Brittle
## Ingredients
- 3/4 cup sugar
- 1/2 cup white syrup
- 1/4 cup water
- 1 cup peanuts
- 1 tsp baking soda
## Instructions
1. Combine the sugar, white syrup, and water in a saucepan. Add the peanuts (the card does not say when).
2. Cook for 15 minutes, until the mixture reaches the hard crack stage.
3. Add 1 tsp baking soda.
4. Pour onto a greased surface. -
Vinegar Pie
Vinegar Pie
1 cup sugar 2T Butter
1 cup cold water 5T vinegar
3 eggs 2T lemon extract
2T heaping flour
Mix above ingredients to gether
Thoroughly, cook until thick,
pour in baked pie shell
Top with cool whip
Card 1 Back: blank
---
# Vinegar Pie
## Ingredients
- 1 baked pie shell
- 1 cup sugar
- 1 cup cold water
- 3 eggs
- 2 Tbsp heaping flour
- 2 Tbsp butter
- 5 Tbsp vinegar
- 2 Tbsp lemon extract
- Cool Whip, for topping
## Instructions
1. Mix the sugar, cold water, eggs, flour, butter, vinegar, and lemon extract together thoroughly.
2. Cook until thick.
3. Pour into the baked pie shell.
4. Top with Cool Whip. -
Pecan Pralines
Pecan Pralines
2 cups pecans
1 box brown sugar
1 cup canned milk
Cook milk & sugar to soft ball
stage, let cool then add
2 T butter
1 t vanilla
2 cups pecans
Card 1 Back: blank
---
# Pecan Pralines
## Ingredients
- 2 cups pecans
- 1 box (1 Lb) brown sugar
- 1 cup canned milk
- 2 Tbsp butter
- 1 tsp vanilla
- 2 cups pecans
## Instructions
1. Cook the milk and brown sugar to soft ball stage.
2. Let cool, then add the butter, vanilla, and pecans. -
Minute Boil Fudge Frosting
Card 1 Front:
Minute Boil Fudge Frosting
Place in saucepan: 2 ounces
chocolate finely cut 1½ cups sugar
7 T. milk, 2 T. butter. 1 T. corn syrup
and ¼ t. salt. Bring slowly to a full
rolling boil. stirring constantly and
boil briskly 1 minute. (1½ min. on rainy
or humid day) cool to lukewarm Add 1 t.
vanilla and beat til thick enough
to spread. If too hard add a little
cream or soften over hot water.
Card 1 Back: blank
---
# Minute Boil Fudge Frosting
## Ingredients
- 2 oz chocolate, finely cut
- 1 1/2 cups sugar
- 7 Tbsp milk
- 2 Tbsp butter
- 1 Tbsp corn syrup
- 1/4 tsp salt
- 1 tsp vanilla
## Instructions
1. Place in saucepan: chocolate, sugar, milk, butter, corn syrup, and salt.
2. Bring slowly to a full rolling boil, stirring constantly.
3. Boil briskly for 1 minute (1 1/2 minutes on a rainy or humid day).
4. Cool to lukewarm.
5. Add vanilla and beat until thick enough to spread.
6. If too hard, add a little cream or soften over hot water. -
Creamy Chocolate Fudge Frosting
CREAMY CHOCOLATE FUDGE FROSTING
1 Melt over low heat 1/3 cup but-
ter, or other shortening, with 1/4 cup
water. Remove from heat.
(Add 1/8 teaspoon salt if unsalted short-
ening is used.)
2 Stir in 1/2 cup cocoa (less cocoa
may be used if desired).
3 Mix in 2 1/2 cups powdered
sugar—1 cup at a time. Beat smooth
and creamy. Add 1 teaspoon vanilla.
Add a little water if too thick.
Card 1 Front: "CHOCOLATE IS A MAN'S
FAVORITE FROSTING,"
says
Duncan Hines
"You're sure to please
him, and your family as
well, with a rich choco-
late frosting on a deli-
cious white cake. This
Creamy Chocolate Fudge
Frosting (see back of
folder) spreads smoothly
and stays moist and
creamy. The Hawaiian Dream Cake on the
inside of this folder is another treat you'll
want to make for your family."
W-1
---
# Creamy Chocolate Fudge Frosting
*Recipe by Duncan Hines*
## Ingredients
- 1/3 cup butter or other shortening
- 1/4 cup water
- 1/8 tsp salt (add only if unsalted shortening is used)
- 1/2 cup cocoa (less may be used if desired)
- 2 1/2 cups powdered sugar
- 1 tsp vanilla
- A little water, if needed to thin
## Instructions
1. Melt butter (or other shortening) with water over low heat. Remove from heat.
2. If using unsalted shortening, add 1/8 tsp salt.
3. Stir in cocoa.
4. Mix in powdered sugar, 1 cup at a time. Beat until smooth and creamy.
5. Add vanilla.
6. Add a little water if frosting is too thick. -
Luxury Frosting
Luxury Frosting
Melt 2 cups semi sweet bits in top of
double boiler. Cool about one hour.
Cream ½ cup butter or margarine in a
small bowl. Gradually add 1 cup
sifted pd. sugar, creaming well. Add
2 eggs & beat thoroughly. Blend in
2 t vanilla and the melted chocolate
bits. Beat till smooth.
Card 1 Back: blank
---
# Luxury Frosting
## Ingredients
- 2 cups semi-sweet chocolate bits
- 1/2 cup butter or margarine
- 1 cup powdered sugar, sifted
- 2 eggs
- 2 tsp vanilla
## Instructions
1. Melt 2 cups semi-sweet chocolate bits in the top of a double boiler. Cool until just slightly warm.
2. Cream 1/2 cup butter or margarine in a small bowl.
3. Gradually add 1 cup sifted powdered sugar, creaming well.
4. Add 2 eggs and beat thoroughly.
5. Blend in 2 tsp vanilla and the melted chocolate bits.
6. Beat until smooth. -
Chocolate Gloss
Card 1 Front of recipe RCA0010-20260706-0016:
Chocolate Gloss
¾ cup sugar
½ cup coffee cream
1 package (6 oz.) semi-sweet
chocolate pieces
Combine cream and sugar and cook over low
heat until mixture comes to boiling point. Re-
move from heat. Place chocolate pieces in
mixing bowl. Pour hot cream mixture over
chocolate. Beat at low speed until chocolate
is melted. Then beat at high speed until frost-
ing is of spreading consistency. Use as di-
rected above. [Continued on page 68]
Card 1 Back: blank
---
# Chocolate Gloss
## Ingredients
- 3/4 cup sugar
- 1/2 cup coffee cream (half and half or table cream)
- 1 package (6 oz.) semi-sweet chocolate pieces
## Instructions
1. Combine cream and sugar and cook over low heat until mixture comes to boiling point.
2. Remove from heat.
3. Place chocolate pieces in a mixing bowl.
4. Pour hot cream mixture over chocolate.
5. Beat at low speed until chocolate is melted.
6. Then beat at high speed until frosting is of spreading consistency.
7. Use as directed above. -
Orange Fluff Topping / Spice Cake & Icing
Card 1 Front:
over and hit edge sharply on table to loosen.
ORANGE FLUFF TOPPING— Mix together thoroughly
in top of double boiler 3 egg yolks, ½ cup sugar. Stir into
mixture ⅓ to ½ cup orange juice. Cook over hot water,
stirring constantly, until mixture thickens . . . about
15 minutes. Remove from heat. Stir in 1 tbsp. grated
orange rind. Cool. Fold in 1 cup heavy cream, whipped, ½
cup chopped, toasted, blanched almonds or ½ cup fresh
grated or packaged coconut. Serve on wedges of cake.
Makes about 3 cups topping.
If you live at an altitude over 2,500 feet, write Betty
Crocker, General Mills, Minneapolis 1, Minne-
sota, for recipe adjustments. Specify recipe wanted.
Card 1 Back:
Spice Cake & Icing
½ c. shor t. 1 c. sugar
1 c. br. sugar ¼ t. salt
1 egg & the yolk ½ c. sour milk
1½ c. flour spices to suit
1 t. b. powder vanilla
Mix ingredients and pour in loaf pan
cover batter with 1 stiffly beaten egg
white which is added ½ c. Br. sugar
sprinkle meringue with nut meats
---
# Orange Fluff Topping
*Recipe by Betty Crocker / General Mills — circa 1950s*
## Ingredients
- 3 egg yolks
- 1/2 cup sugar
- 1/3 to 1/2 cup orange juice
- 1 Tbsp grated orange rind
- 1 cup heavy cream, whipped
- 1/2 cup almonds, blanched, toasted, and chopped
*(or 1/2 cup fresh grated or packaged coconut)*
## Instructions
1. Combine egg yolks and sugar in the top of a double boiler; mix together thoroughly.
2. Stir in orange juice.
3. Cook over hot water, stirring constantly, until mixture thickens — approximately 15 minutes.
4. Remove from heat and stir in grated orange rind.
5. Cool completely.
6. Whip heavy cream to stiff peaks.
7. Fold whipped cream into the cooled orange mixture until evenly combined.
8. Fold in chopped toasted almonds or coconut.
9. Serve over wedges of cake. -
Fudge Frosting
FUDGE FROSTING (LELA)
Mix together thoroly: 2 c. sugar, ¼ c. white corn
syrup, ½ c. milk, ½ c. shortining, 2 sq. unsweetened
chocolate, ¼ t. salt.
Stir over low heat till short. and chocolate are melted;
then, stirring constantly, bring to full boil. Boil for
exactly one minute
Remove from heat and beat until lukewarm; add 1 t.
vanilla and continue beating till icing loses gloss.
Considerable beating is required for creamy consistency
Card 1 Back: blank
---
# Fudge Frosting
*Recipe from the kitchen of Lela*
## Ingredients
- 2 cups sugar
- 1/4 cup white corn syrup
- 1/2 cup milk
- 1/2 cup shortening
- 2 squares unsweetened chocolate (2 oz)
- 1/4 tsp salt
- 1 tsp vanilla
## Instructions
1. Mix together thoroughly: sugar, white corn syrup, milk, shortening, unsweetened chocolate, and salt.
2. Stir over low heat until shortening and chocolate are melted.
3. Then, stirring constantly, bring to a full boil. Boil for exactly one minute.
4. Remove from heat and beat until lukewarm.
5. Add vanilla and continue beating until icing loses its gloss.
6. Considerable beating is required for a creamy consistency. -
Chocolate Covered Almond Crunch
CHOCOLATE COVERED ALMOND CRUNCH
TOAST 2 cups ground almonds till light brown. (slow oven
Melt 2 cups butter in a heavy saucepan, over low heat.
add sugar (2cups) and stir in till blended and sugar is
melted. Add ¼ cup water, 2 tbls light corn syrup and
slowly bring to boil. Boil to just barely the brittle
stage. XXXX Remove from fire and stir in briskly 1 1/3
cups of the toasted almonds. Pour into a shallow pan
to cool. When cold, spread with 1 package Chocolate
chips and sprinkle with half the remaining nuts. Turn
to other side and repeat with 1 pkg melted chips. Cut
Card 1 Back:
into serivng pieces.
---
# Chocolate Covered Almond Crunch
## Ingredients
- 2 cups ground almonds, toasted
- 2 cups butter
- 2 cups sugar
- 1/4 cup water
- 2 Tbsp light corn syrup
- 2 packages chocolate chips
## Instructions
1. Toast 2 cups ground almonds in a slow oven until light brown.
2. Melt butter in a heavy saucepan over low heat.
3. Add sugar and stir until blended and sugar is melted.
4. Add water and corn syrup and slowly bring to a boil.
5. Boil to just barely the brittle stage.
6. Remove from heat and stir in briskly 1 1/3 cups of the toasted almonds.
7. Pour into a shallow pan to cool.
8. When cold, spread with 1 package of chocolate chips and sprinkle with half the remaining toasted almonds.
9. Turn to the other side and repeat with 1 package of melted chocolate chips.
10. Cut into serving pieces. -
Orange Cake Filling
Card 1 Front:
Orange Cake Filling
½ c. sugar 1 T. lard
3 T. cornstarch ¾ c. water
¼ t. salt 1 egg
¼ T. flour 1 t. lemon juice
juice & rind of 1 orange
Mix dry ings. Add water & lard &
cook 15 mi. in d. b. Beat egg slightly
add to cooked mixture, add orange
Card 1 Back:
and lemon juice. Use when cold
between layers with plain white
frosting for top.
---
# Orange Cake Filling
## Ingredients
- 1/2 cup sugar
- 3 Tbsp cornstarch
- 1/4 tsp salt
- 1/4 Tbsp flour
- 1 Tbsp lard
- 3/4 cup water
- 1 egg
- 1 tsp lemon juice
- Juice and rind of 1 orange
## Instructions
1. Mix dry ingredients together.
2. Add water and lard and cook 15 minutes in a double boiler.
3. Beat egg slightly and add to the cooked mixture.
4. Add orange juice, rind, and lemon juice.
5. Use when cold between cake layers, with plain white frosting for the top.