Browse Items (631 total)
Sort by:
-
Peanut Bars
PEANUT BARS
1 cup shortening
1/2 c. white sugar
1/2 c. brown sugar
2 egg yolks
dash salt
1/2 tsp. vanilla
2 c. flour
1 tsp. baking soda with 1 Tblp. cold water
Mix the above all together and hands floured
flatten this mixture into the bottom of a 10"X13"
pan or cookie sheet that has sides. Then press
1 pkg. (1c.) chocolate chips on this. Beat
2 egg whites stiff then add 1/2 c. brown sugar.
Put this on top of chips with spatula. Then
sprinkle Spanish peanuts on top. Bake at
325° for 30 minutes. Bars are done when top
is a little brown.
Card 1 Back: blank
---
# Peanut Bars
## Ingredients
- 1 cup shortening
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 egg yolks
- Dash of salt
- 1/2 tsp vanilla
- 2 cups flour
- 1 tsp baking soda dissolved in 1 Tbsp cold water
- 1 pkg (1 cup) chocolate chips
- 2 egg whites
- 1/2 cup brown sugar
- Spanish peanuts (to sprinkle on top)
## Instructions
1. Mix together the shortening, white sugar, brown sugar, egg yolks, salt, vanilla, flour, and baking soda dissolved in cold water until combined.
2. With floured hands, flatten this mixture into the bottom of a 10" x 13" pan or a cookie sheet that has sides.
3. Press the chocolate chips evenly over the top of the dough layer.
4. Beat the 2 egg whites until stiff, then fold in the 1/2 cup brown sugar.
5. Spread the egg white mixture over the chocolate chips using a spatula.
6. Sprinkle Spanish peanuts over the top.
7. Bake at 325°F for 30 minutes. Bars are done when the top is a little brown. -
Sweet Bread
Card 1 Front:
Sweet Bread Bake @ 325° for 45 min.
until golden brown.
4 pkg. yeast
4 c. water
1 c. sugar
2 T. salt
4 c. flour
Sponge - Beat well, set aside to rise 30 mins. or more (til bubbly)
ADD
1 c. shortening melted - margarine or ½ butter
10 eggs, beat well, add
2 c. Sugar and beat again well
1 T. grated orange
1 t. vanilla
1 t. lemon
2 t. anise extract
few drops of yellow coloring
13 c. flour - let rise
Makes 4 loaves, large
Suggested variations: add orange marmalade, candied orangepeel,
candied fruit.
Card 1 Back: blank
---
# Sweet Bread
*Makes 4 loaves, large*
## Ingredients
### Sponge
- 4 pkg. yeast
- 4 c. water
- 1 c. sugar
- 2 Tbsp. salt
- 4 c. flour
### Main Dough
- 1 c. shortening, melted — margarine or 1/2 butter
- 10 eggs, beat well
- 2 c. sugar
- 1 Tbsp. grated orange
- 1 tsp. vanilla
- 1 tsp. lemon extract
- 2 tsp. anise extract
- Few drops of yellow food coloring
- 13 c. flour
## Instructions
### Sponge
1. Combine yeast, water, sugar, salt, and 4 c. flour.
2. Beat well; set aside to rise 30 minutes or more, until bubbly.
### Main Dough
1. Add melted shortening (margarine or 1/2 butter) to the sponge.
2. Beat 10 eggs well; add to the mixture.
3. Add 2 c. sugar and beat again well.
4. Add grated orange, vanilla, lemon extract, anise extract, and a few drops of yellow food coloring.
5. Add 13 c. flour and mix to form dough.
6. Let rise.
### Baking
1. Shape dough into 4 large loaves.
2. Bake at 325°F for 45 minutes, or until golden brown.
### Assembly
- Suggested variations: add orange marmalade, candied orange peel, or candied fruit to the dough before baking. -
Super Fudge
Card 1 Front:
Dear Barbara: I am a procrastinator!
But here is the recipe you wanted.
1 cup honey, 1 cup peanut butter,
heated in pan. Stir in quickly:
• 1 cup carob powder (a chocolate
substitute), i cup sesame seeds,
1 cup sunflower seed, a half cup
of shredded coconut and a ½ cup of
chopped dates. Pat into a greased
square (8 x 8) or (9 x 9) pan and
refrigerate to harden. Cut into
squares and keep refrigerated, if
possible.
PREVENTION magazine calls it
'Super Fudge' -- Other dried fruit
such as apricots or pears could
be substituted for the dates.
Raisins, too, maybe?
If you are interested in some of
these 'health nut' recipes, the
same magazine has brownies, cookies,
and other treats. I'd be glad to
lend it to you.
Mary Jo
Card 1 Back:
Hello!
---
# Super Fudge
*Recipe from the kitchen of Mary Jo — 1976*
## Ingredients
- 1 cup honey
- 1 cup peanut butter
- 1 cup carob powder (a chocolate substitute)
- 1 cup sesame seeds
- 1 cup sunflower seeds
- 1/2 cup shredded coconut
- 1/2 cup chopped dates
## Instructions
1. Heat honey and peanut butter together in a pan.
2. Stir in quickly: carob powder, sesame seeds, sunflower seeds, shredded coconut, and chopped dates.
3. Pat into a greased 8x8 or 9x9 square pan.
4. Refrigerate to harden.
5. Cut into squares and keep refrigerated, if possible.
## Editor's Notes
- **"PREVENTION magazine"** — the sender attributes the recipe name "Super Fudge" to *Prevention* magazine, suggesting this is a recipe the sender found there and is passing along by memory or transcription rather than an original creation. -
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?" -
Chocolate/Granola Cookies
Card 1 Front:
Chocolate/Granola Cookies 10/81 B. Washburn's
1c. butter or marg. softened )
1c. granulated sugar }
1/2c br sugar, packed } #1 { 2 3/4 c. sifted whole wheat flour
2. eggs ) { 1/4c. wheat germ
1 t vanilla #2 { 1c. uncooked granola
{ 1t. baking soda
{ 1t. salt
{ 12oz choc chips
{ 1c. sunflower seeds
Cream together #1, add #2 and mix well (sift together)
Bake at 375°F for about 10 minutes or until lightly brown.
Makes around 5 dozen 3" cookies.
________________________________________________
add 1 pkg baby marshmellows, press mixture into 13 1/2x9" pan
bake @ 375°F for twenty minutes or until done. Cut in
squares and serve.
Card 1 Back: blank
---
# Chocolate/Granola Cookies
*Recipe from the kitchen of B. Washburn — October 1981*
*Makes around 5 dozen 3" cookies*
## Ingredients
### Group #1
- 1 cup butter or margarine, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 eggs
- 1 tsp vanilla
### Group #2
- 2 3/4 cups sifted whole wheat flour
- 1/4 cup wheat germ
- 1 cup uncooked granola
- 1 tsp baking soda
- 1 tsp salt
- 12 oz chocolate chips
- 1 cup sunflower seeds
## Instructions
### Cookies
1. Cream together Group #1 ingredients until well combined.
2. Sift together the dry ingredients in Group #2, then add to the creamed mixture and mix well.
3. Bake at 375°F for about 10 minutes or until lightly brown.
### Bar Variation
1. Add 1 package baby marshmallows to the mixture.
2. Press mixture into a 13 1/2 x 9" pan.
3. Bake at 375°F for twenty minutes or until done.
4. Cut in squares and serve. -
Pumpkin Bread
Card 1 Front:
Recipe: Cut out & save
Pumpkin Bread
1½ cups sugar 1 teaspoon salt
½ cup oil ½ teaspoon allspice
2 eggs, beaten ½ teaspoon cinnamon
1 cup pumpkin ½ teaspoon cloves
⅓ cup water ½ teaspoon nutmeg
1¼ cups white flour ¼ teaspoon baking powder
¾ cup whole wheat flour ½ cup raisins
1 teaspoon soda
In a large mixing bowl, combine sugar and oil. Add eggs, pumpkin and water.
Sift dry ingredients together; add to pumpkin mixture. Blend well. Stir in
raisins. Pour into greased 9 x 5-inch loaf pan. Bake at 350° for 1 hour.
Remove from pan and cool on wire rack. Makes 1 loaf.
Puget Power Gazette 9/78
Card 1 Back:
Better Living ELECTRICITY-
Handle With Care! by Jan Senk, Energy Information Specialist
Most of us take electricity for granted. injuries associated with electrical shocks
Our homes are filled with electrical appli- or fires. To avoid electrical accidents and
ances which keep us warm, cook our food, eliminate injuries in your home, follow
give us light and provide entertainment. these safety tips and handle the electric-
Yet each year thousands of people receive ity with care!
KEEP AN EYE ON THE CORDS!
[illustration of woman with frizzed hair]
Replace worn cords to avoid shocks and
short circuits.
[illustration of wet hand] Don't operate or touch
an appliance if you are:
wet, standing on a
wet surface, or if the
insulation on the cord
is broken.
Don't touch the sink and electrical equip-
ment at the same time.
Don't touch two appliances at the same
time.
[illustration of arm/sleeve] Be sure to have
[illustration of person's head]
---
# Pumpkin Bread
*Puget Power Gazette — September 1978*
*Makes 1 loaf*
## Ingredients
- 1 1/2 cups sugar
- 1/2 cup oil
- 2 eggs, beaten
- 1 cup pumpkin
- 1/3 cup water
- 1 1/4 cups white flour
- 3/4 cup whole wheat flour
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp allspice
- 1/2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1/4 tsp baking powder
- 1/2 cup raisins
## Instructions
1. In a large mixing bowl, combine sugar and oil.
2. Add eggs, pumpkin, and water.
3. Sift dry ingredients together; add to pumpkin mixture. Blend well.
4. Stir in raisins.
5. Pour into a greased 9 x 5-inch loaf pan.
6. Bake at 350° for 1 hour.
7. Remove from pan and cool on wire rack. -
Bhajan's Banquet
Card 1 Front:
Bhajan's Banquet
2 C mung beans 2 stalks chopped celery
2 C brown rice 1 large carrot, chopped
10 C water 2 bunches broccoli...
2 T oil 2 onions, chopped
1 bell pepper chopped
1 t coriander ground
1 1/4 t turmeric
1 t garlic powder
pinch black pepper + cayenne
1 t cumin, ground
1 t celery seeds
1 t mustard ground
2/3 C soy sauce
Card 1 Back:
Wash rice & beans 3 times. Add 10 C. water
and cook for app. 45 min. When the beans
pop out of their skins, they are done. Then add
the vegetables and oil and cook till they are
soft. Lastly add spices, stir well, cook for
15 min. Add soy sauce during last 5 min.
Add water to facilitate cooking if necessary.
Serve dish with cheese melted on top
and garnished with sprouts. It is also
good with chopped tomato placed on each
serving & cheese melted over it. Serves
at least 8-10.
---
# Bhajan's Banquet
*Serves at least 8–10*
## Ingredients
- 2 cups mung beans
- 2 cups brown rice
- 10 cups water
- 2 Tbsp oil
- 2 stalks celery, chopped
- 1 large carrot, chopped
- 2 bunches broccoli
- 2 onions, chopped
- 1 bell pepper, chopped
- 1 tsp coriander, ground
- 1 1/4 tsp turmeric
- 1 tsp garlic powder
- Pinch black pepper
- Pinch cayenne
- 1 tsp cumin, ground
- 1 tsp celery seeds
- 1 tsp mustard, ground
- 2/3 cup soy sauce
### For Serving
- Cheese (for melting on top)
- Sprouts (for garnish)
- Chopped tomato (optional)
## Instructions
1. Wash rice and beans 3 times.
2. Add 10 cups water and cook for approximately 45 minutes. When the beans pop out of their skins, they are done.
3. Add the vegetables and oil and cook until they are soft.
4. Lastly, add spices, stir well, and cook for 15 minutes.
5. Add soy sauce during the last 5 minutes.
6. Add water to facilitate cooking if necessary.
7. Serve dish with cheese melted on top and garnished with sprouts.
8. It is also good with chopped tomato placed on each serving and cheese melted over it. -
White Bread
Card 1 Front:
White Bread - 2 loaves
Dissolve 2 pkgs dry yeast in 1/2 c. luke-warm water.
Mix in large bowl:
1 3/4 c. hot water
1 T. salt
2 T. sugar
2 T. shortening (lard, bacon grease, spry, etc)
Add yeast to above mixture, Stir
Gradually mix in 7 1/2 c. flour. I add 3 cups first & mix well
with spoon, then start mixing with hands. Kneed until dough
is smooth, take dough out of bowl, grease bowl, put dough
back in and kneed 20 three times more. Cover with towel and
let raise for about 1 hour. Take out and put in bread pans
(shaped in loaves). Cover and let raise again (45 min. to
1 hr) Bake for 35-45 Min @ 350°.
Card 1 Back: blank
---
# White Bread
*Makes 2 loaves*
## Ingredients
- 2 pkg dry yeast
- 1/2 cup lukewarm water
- 1 3/4 cup hot water
- 1 Tbsp salt
- 2 Tbsp sugar
- 2 Tbsp shortening (lard, bacon grease, Spry, etc.)
- 7 1/2 cups flour
## Instructions
1. Dissolve 2 packages of dry yeast in 1/2 cup lukewarm water.
2. In a large bowl, mix together the hot water, salt, sugar, and shortening.
3. Add the yeast mixture to the bowl and stir.
4. Gradually mix in 7 1/2 cups of flour. Add 3 cups first and mix well with a spoon, then start mixing with hands.
5. Knead until dough is smooth.
6. Take dough out of bowl, grease the bowl, and put dough back in. Knead 20 times, three times more.
7. Cover with a towel and let rise for about 1 hour.
8. Take out and put in bread pans, shaped into loaves.
9. Cover and let rise again (45 minutes to 1 hour).
10. Bake for 35–45 minutes at 350°. -
Crunchy Jumble Cookies
Card 1 Front:
Crunchy Jumble Cookies 350°(12min) 3½dz
1¼c. reg. flour 1t. vanilla
½t. soda 2c rice krispies
¼t. salt 1-6oz pkg choc chips
½c. margarine softened 1c. seedless raisins (optional)
1c. sugar
1 egg
Sift together flour, soda, salt. Set aside.
Beat until well blended margarine & sugar. Add egg &
vanilla, beat well. Add dry ingredients, mix. Stir in
rice krispies, choc chips & raisins Drop by level tea-
spoon on greased cookie sheet. Bake - Remove
immediately from cookie sheets, cool on wire racks
Card 1 Back: blank
---
# Crunchy Jumble Cookies
*Makes 3 1/2 dozen*
## Ingredients
- 1 1/4 cups regular flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup margarine, softened
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 2 cups Rice Krispies
- 1 (6 oz) package chocolate chips
- 1 cup seedless raisins (optional)
## Instructions
1. Sift together flour, soda, and salt. Set aside.
2. Beat margarine and sugar together until well blended.
3. Add egg and vanilla; beat well.
4. Add dry ingredients and mix.
5. Stir in Rice Krispies, chocolate chips, and raisins.
6. Drop by level teaspoon onto a greased cookie sheet.
7. Bake at 350°F for 12 minutes.
8. Remove immediately from cookie sheets and cool on wire racks. -
Apple Kuchen
Apple Kuchen
½ cup butter or margarine, softened
1 package Betty Crocker yellow cake mix
½ cup flaked coconut
1 can (20 ounces) pie-sliced apples, well drained
or 2½ cups sliced pared baking apples
½ cup sugar
1 teaspoon cinnamon
1 cup dairy sour cream
2 egg yolks or 1 egg
Heat oven to 350°. Cut butter into cake mix (dry) until crumbly. Mix in coconut. Pat mixture lightly into
ungreased oblong pan, 13x9x2 inches, building up slight edges. Bake 10 minutes.
Arrange apple slices on warm crust. Mix sugar and cinnamon; sprinkle on apples. Blend sour cream
and egg yolks; drizzle over apples. (Topping will not completely cover apples.) Bake 25 minutes or until
edges are light brown. (Do not over bake.) Serve warm. 12 to 15 servings.
You'll also want to try:
PEAR KUCHEN: Substitute 2 cans (16 ounces each) sliced pears, drained on paper towels, for the
apples and 1 package Betty Crocker devils food cake mix or German chocolate cake mix for the
yellow cake mix.
PEACH KUCHEN: Substitute 1 can (29 ounces) sliced peaches, drained on paper towels, for the apples
and 1 package Betty Crocker white cake mix or sour cream white cake mix for the yellow cake mix.
Card 1 Back:
INSTRUCTIONS
FOR PINK HOOD
ON PAGE 14
---
# Apple Kuchen
*Betty Crocker promotional card*
*Makes 12 to 15 servings*
## Ingredients
- 1/2 cup butter or margarine, softened
- 1 package Betty Crocker yellow cake mix
- 1/2 cup flaked coconut
- 1 can (20 oz) pie-sliced apples, well drained, or 2 1/2 cups sliced pared baking apples
- 1/2 cup sugar
- 1 tsp cinnamon
- 1 cup dairy sour cream
- 2 egg yolks or 1 egg
## Instructions
1. Heat oven to 350°F.
2. Cut butter into cake mix (dry) until crumbly. Mix in coconut.
3. Pat mixture lightly into ungreased oblong pan, 13x9x2 inches, building up slight edges. Bake 10 minutes.
4. Arrange apple slices on warm crust.
5. Mix sugar and cinnamon; sprinkle on apples.
6. Blend sour cream and egg yolks; drizzle over apples. (Topping will not completely cover apples.)
7. Bake 25 minutes or until edges are light brown. Do not overbake.
8. Serve warm.
---
### Variations
**Pear Kuchen:** Substitute 2 cans (16 oz each) sliced pears, drained on paper towels, for the apples, and 1 package Betty Crocker devils food cake mix or German chocolate cake mix for the yellow cake mix.
**Peach Kuchen:** Substitute 1 can (29 oz) sliced peaches, drained on paper towels, for the apples, and 1 package Betty Crocker white cake mix or sour cream white cake mix for the yellow cake mix. -
Light and Fluffy Yogurt Pancakes
Recipe: Cut out & save.
Light and Fluffy Yogurt Pancakes
(A before school or weekend treat)
1 egg 1 cup all-purpose flour
1 cup milk ½ teaspoon salt
2 rounded tablespoons plain or 1 tablespoon sugar
flavored yogurt 1 tablespoon baking power
2 tablespoons melted butter
Combine egg, milk, yogurt, and melted butter in mixing bowl or blender. Stir
until blended. Pour in dry ingredients. Beat with a wire whisk or mix with
blender until batter is smooth. Drop by tablespoonfuls onto hot, lightly
greased griddle. Brown on both sides. Makes 10 to 12 pancakes.
Left over batter can be refrigerated in covered container for several days.
For each cup batter, it may be necessary to add one or two tablespoons of
milk in which ½ teaspoon extra baking powder has been dissolved, just
before cooking pancakes.
Card 1 Back:
Educational Grants
from Puget Power
In addition to informational programs,
each year Puget Power offers education
grants to students living in communities
served by the Company. The grants are
based upon financial need, personal quali-
ties and individual achievement. We see
them as an investment to provide new
leaders and insure the economic future of
our area. The grants are given in several
subject areas such as, business adminis-
tration, communications, education, engi-
neering, environmental studies, home
economics and physics.
Coloring
Calendars
Combine Fun
with Learning
Last year Puget Power distributed 72,000
coloring calendars to elementary schools
in our service area. This year's calendar
will feature electrical safety and conser-
vation tips in fun pictures for coloring.
Films and
Brochures
Available
---
# Light and Fluffy Yogurt Pancakes
*Puget Power promotional card*
*Makes 10 to 12 pancakes*
## Ingredients
- 1 egg
- 1 cup milk
- 2 rounded Tbsp plain or flavored yogurt
- 2 Tbsp melted butter
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1 Tbsp sugar
- 1 Tbsp baking powder
## Instructions
1. Combine egg, milk, yogurt, and melted butter in a mixing bowl or blender. Stir until blended.
2. Pour in dry ingredients. Beat with a wire whisk or mix with blender until batter is smooth.
3. Drop by tablespoonfuls onto a hot, lightly greased griddle.
4. Brown on both sides.
5. Leftover batter can be refrigerated in a covered container for several days. For each cup of batter, it may be necessary to add one or two tablespoons of milk in which 1/2 tsp extra baking powder has been dissolved, just before cooking pancakes. -
Sugar Cookies — Roll Out Xmas Cookies
Sugar Cookies - Roll Out Xmas Cookies
2/3 c. shortening
3/4 c. sugar
1/2 t. grated orange peel
1/2 t. vanilla
1 egg
4 t. milk
2 c. sifted all purpose flour
1 1/2 t. baking powder
1/4 t. salt
Cream shortening, sugar, orange peel, and vanilla.
Add egg; beat 'til fluffy. Stir in milk. Sift together
dry ingredients, blend in creamed mix. Divide dough
in half. Chill 1 hr. Roll on floured surface. Roll 1/8" thick
* greased cookie sheet - 5 to 6 min @ 375°
Card 1 Back: blank
---
# Sugar Cookies — Roll Out Xmas Cookies
## Ingredients
- 2/3 cup shortening
- 3/4 cup sugar
- 1/2 tsp grated orange peel
- 1/2 tsp vanilla
- 1 egg
- 4 tsp milk
- 2 cups sifted all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
## Instructions
1. Cream shortening, sugar, orange peel, and vanilla.
2. Add egg; beat until fluffy.
3. Stir in milk.
4. Sift together dry ingredients, then blend into creamed mixture.
5. Divide dough in half.
6. Chill 1 hour.
7. Roll out on a floured surface to 1/8" thick.
8. Cut into desired shapes and place on a greased cookie sheet.
9. Bake at 375°F for 5 to 6 minutes.