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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. -
Baked Chicken à Mangé & Rice
Baked Chicken à Mangé Washburn
& Rice 5/20/77
1 c. rice uncooked
2 c. water
1 can cr. of chicken soup
1 t. curry powder
1 t. accent
1 t. salt
2 T. butter
} mix together
place in large saucepan
or baking dish w/cover
1 cut up chicken (2-3 lb), brown in butter
lay chicken on top of mixture
sprinkle tops with season salt and paprika
Bake in 375° oven, covered 1 hr, or until chicken
is done.
Card 1 Back: blank
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# Baked Chicken à Mangé & Rice
*Recipe from the kitchen of Washburn — May 20, 1977*
## Ingredients
- 1 cup rice, uncooked
- 2 cups water
- 1 can cream of chicken soup
- 1 tsp curry powder
- 1 tsp Accent (MSG)
- 1 tsp salt
- 2 Tbsp butter
- 1 cut-up chicken (2–3 lb), browned in butter
- Seasoned salt, to taste
- Paprika, to taste
## Instructions
1. Mix together the rice, water, cream of chicken soup, curry powder, Accent, salt, and butter.
2. Place mixture in a large saucepan or baking dish with a cover.
3. Brown the cut-up chicken in butter.
4. Lay the browned chicken on top of the rice mixture.
5. Sprinkle tops of chicken with seasoned salt and paprika.
6. Bake in a 375°F oven, covered, for 1 hour or until chicken is done.
## Editor's Notes
- **"à Mangé"** — French phrase appearing in the title; likely a family or source name rather than a culinary term, as "à manger" (to eat) would be unusual in this context. -
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
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# 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?" -
Hot Red Wine
Card 1 Front:
Hot Red Wine 4-6 servings
1 btle Red wine - dry (1qt)
Put in pot add 1 btle water (1qt)
2 oranges - sliced
8 Cloves
2 sticks cinnamon
1 lemon sliced - or juice
3/4-1 c. sugar
Steam for 40-1 hr. Don't boil !! Serve warm
Card 1 Back: blank
---
# Hot Red Wine
*Makes 4–6 servings*
## Ingredients
- 1 bottle dry red wine (1 qt)
- 1 bottle water (1 qt)
- 2 oranges, sliced
- 8 cloves
- 2 sticks cinnamon
- 1 lemon, sliced — or juice only
- 3/4–1 cup sugar
## Instructions
1. Put wine in pot; add water.
2. Add oranges, cloves, cinnamon, lemon (sliced or juiced), and sugar.
3. Steam for 40 minutes to 1 hour. Do not boil.
4. Serve warm. -
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. -
Zucchini Beef Pie
RECIPE: CUT OUT & SAVE
Zucchini Beef Pie
1 pound lean ground beef ½ teaspoon salt
½ cup diced green pepper (optional) 2 small zucchini
1 teaspoon finely chopped parsley ½ cup dry whole wheat bread crumbs
½ teaspoon minced dry onion ½ cup grated parmesan cheese
½ teaspoon garlic salt 1 8-ounce can tomato sauce
1 teaspoon oregano ¼ cup grated cheddar cheese
Saute ground beef, pepper, parsley, onion, garlic salt, oregano and salt. Drain.
Set aside. Slice zucchini and layer half into 9-inch pie plate. Top with half of
meat mixture, half of bread crumbs which have been mixed with parmesan
cheese. Top with spoonfuls of tomato sauce. Repeat layers. Top with cheddar
cheese. Bake at 350 degrees F for 50-55 minutes in conventional oven. Makes
4-6 servings.
Microwave Directions: Saute mixture 3-4 minutes. Layer and cook about 9-11
minutes on high power.
Puget Power Gazette 9/80
Card 1 Back:
Seventeen Educational Grants from Puget Power
On the adjoining page are the seventeen out-
standing high school seniors who received
education tuition grants for college from
Puget Power for the 1980/81 school year.
These students are from throughout our serv-
ice area. The grants are based upon academic
achievement, school and civic involvement
and financial need. We see them as an invest-
ment to provide new leaders and insure the
economic future of our area. The grants were
given in several subject areas such as: busi-
ness administration, communications, educa-
tion, engineering, environmental studies,
home economics and physics.
Please join us in wishing these students the
best of luck.
---
# Zucchini Beef Pie
*Puget Power Gazette — September 1980*
*Makes 4–6 servings*
## Ingredients
- 1 pound lean ground beef
- 1/2 cup diced green pepper (optional)
- 1 tsp finely chopped parsley
- 1/2 tsp minced dry onion
- 1/2 tsp garlic salt
- 1 tsp oregano
- 1/2 tsp salt
- 2 small zucchini
- 1/2 cup dry whole wheat bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 (8-oz) can tomato sauce
- 1/4 cup grated cheddar cheese
## Instructions
1. Sauté ground beef, pepper, parsley, onion, garlic salt, oregano, and salt. Drain. Set aside.
2. Slice zucchini and layer half into a 9-inch pie plate.
3. Top with half of the meat mixture, then half of the bread crumbs mixed with Parmesan cheese.
4. Top with spoonfuls of tomato sauce.
5. Repeat layers.
6. Top with cheddar cheese.
7. Bake at 350°F for 50–55 minutes in a conventional oven.
### Microwave Directions
1. Sauté mixture 3–4 minutes.
2. Layer as above and cook about 9–11 minutes on high power. -
Steamed Cod with Drawn Butter / Jiffy Fillets
KITCHEN TESTED SEAFOOD RECIPES SERIES 207
STEAMED COD WITH
DRAWN BUTTER
This is called the "poor man's lobster."
2 I.Q.F. cod fillets 1/4 cup lemon juice
(about 3/4 lb. each), Bay leaf
thawed 2 onion slices
2 tablespoons salt
Lay thawed cod fillets in deep skillet.
Cover with water, add salt, lemon juice,
bay leaf and onion slices. Bring almost to
a boil, lower heat, cover, and let simmer 3
minutes or until meat flakes easily when
fork is inserted. Serves 4.
To Make Drawn Butter: Melt butter and
skim froth off the top. Pour clear butter
off milky sediment which settles to the
bottom.
JIFFY FILLETS
2 lbs. I.Q.F. fillets 1 teaspoon salt
1/4 cup melted fat or oil Dash white pepper
2 tablespoons lemon juice Paprika
Thaw frozen fillets. Cut into serving
size portions. Combine fat, lemon juice,
salt, and pepper. Place fish, skin side up,
on a well-greased broiler pan and brush
with fat. Sprinkle with paprika. Broil
about 3 inches from source of heat for 4
or 5 minutes. Turn carefully and brush
with remaining fat. Sprinkle with paprika.
Broil 4 or 5 minutes longer, or until fish
flakes easily when tested with a fork.
Serves 6.
NOTE: SEE ADDITIONAL SERIES FOR OTHER "MOUTH WATERING" RECIPES.
Card 1 Back: blank
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# Steamed Cod with Drawn Butter and Jiffy Fillets
*Two recipes on one Kitchen Tested Seafood Recipes promotional card — Series 207*
---
# Steamed Cod with Drawn Butter
*Serves 4*
> This is called the "poor man's lobster."
## Ingredients
- 2 I.Q.F. cod fillets (about 3/4 lb. each), thawed
- 2 Tbsp salt
- 1/4 cup lemon juice
- 1 bay leaf
- 2 onion slices
### For the Drawn Butter
- Butter (quantity as needed)
## Instructions
1. Lay thawed cod fillets in deep skillet.
2. Cover with water; add salt, lemon juice, bay leaf, and onion slices.
3. Bring almost to a boil, lower heat, cover, and let simmer 3 minutes or until meat flakes easily when fork is inserted.
### To Make Drawn Butter
1. Melt butter and skim froth off the top.
2. Pour clear butter off milky sediment which settles to the bottom.
3. Serve drawn butter alongside steamed cod.
## Editor's Notes
- **"I.Q.F."** — Individually Quick Frozen; a standard commercial freezing method for fish fillets common from the mid-20th century onward.
---
# Jiffy Fillets
*Serves 6*
## Ingredients
- 2 lbs. I.Q.F. fillets
- 1/4 cup melted fat or oil
- 2 Tbsp lemon juice
- 1 tsp salt
- Dash white pepper
- Paprika
## Instructions
1. Thaw frozen fillets. Cut into serving size portions.
2. Combine fat, lemon juice, salt, and pepper.
3. Place fish, skin side up, on a well-greased broiler pan and brush with fat mixture.
4. Sprinkle with paprika.
5. Broil about 3 inches from source of heat for 4 or 5 minutes.
6. Turn carefully and brush with remaining fat. Sprinkle with paprika.
7. Broil 4 or 5 minutes longer, or until fish flakes easily when tested with a fork. -
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
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# 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°.