Browse Items (302 total)
Sort by:
-
French Coconut Pie
French Coconut Pie
3 eggs 1 tsp. vanilla
1 1/2 c sugar 1 T. vinegar
1 stick (4oz) oleo melted 1 1/2 c coconut
Preheat oven 350°. Beat eggs
well. Add sugar. Add vinegar
and vanilla to melted oleo
and add to other ingredients.
Add coconut. Pour into 9 inch
unbaked pie shell and bake
45 minutes.
Card 1 Front:
Card 1 Back: blank
---
# French Coconut Pie
## Ingredients
- 1 unbaked 9-inch pie shell
- 3 eggs
- 1 1/2 cups sugar
- 1 stick (4 oz) oleo (margarine), melted
- 1 tsp vanilla
- 1 Tbsp vinegar
- 1 1/2 cups coconut
## Instructions
1. Preheat oven to 350°F.
2. Beat the eggs well.
3. Add the sugar.
4. Add the vinegar and vanilla to the melted oleo, then add this mixture to the other ingredients.
5. Add the coconut.
6. Pour into a 9-inch unbaked pie shell and bake for 45 minutes. -
Lemon Pie / Toasted Coconut Cream Pie
Bake 30 min - 325°
Lemon Pie
1 - Cooked pastry shell
or graham cracker crust
3 egg yolks
1 can Eagle Brand milk
1/2 Cup Real Lemon
Beat egg yolks - milk +
lemon juice to mix pour
into pastry crust
Toasted COCONUT
Cream Pie
1 Graham cracker crust
1 Can Eagle Brand milk
4 egg yolks
1/2 Water
1 pkg vanilla pudding
1 8oz sour cream at Room
Temperature (Over)
3/4 Cup toasted COCONUT
Card 1 Back:
In heavy pan combine
milk, egg yolks, Water
and pudding mix. Over
medium heat cook and
stir until thickened
and bubbly. Cool 15
Minute. Beat in sour
Cream. Stir in 1/2 cup
Coconut. Pour in pie
shell + Chill - Top
with whipped cream
Garnish with remaining
1/4 cup COCONUT.
---
# Lemon Pie and Toasted Coconut Cream Pie
*Two recipes on one card.*
---
## Lemon Pie
### Ingredients
- 1 cooked pastry shell or graham cracker crust
- 3 egg yolks
- 1 can Eagle Brand milk
- 1/2 cup Real Lemon
### Instructions
1. Beat the egg yolks, milk, and lemon juice to mix.
2. Pour into the pastry crust.
3. Bake at 325° for 30 minutes.
---
## Toasted Coconut Cream Pie
### Ingredients
- 1 graham cracker crust
- 1 can Eagle Brand milk
- 4 egg yolks
- 1/2 cup water
- 1 pkg vanilla pudding mix
- 1 (8 oz) sour cream, at room temperature
- 3/4 cup toasted coconut
### Instructions
1. In a heavy pan, combine the milk, egg yolks, water, and pudding mix.
2. Cook over medium heat, stirring, until thickened and bubbly.
3. Cool 15 minutes.
4. Beat in the sour cream.
5. Stir in 1/2 cup of the coconut.
6. Pour into the pie shell and chill.
7. Top with whipped cream and garnish with the remaining 1/4 cup coconut. -
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. -
Dish Pan Cookies
Dish pan Cookies
2 cups oil 1/2 teaspoon Baking [soda crossed out] P
2 cups Brown Sugar 2 teaspoon soda
4 eggs 1 teaspoon salt
2 cups white Sugar 4 cups Flour
1 1/2 cups oats
2 cups cocoanut
4 cups corn flakes
1 pkg choc chips or butter scotch chips if
desired .
Mix oil, sugars + eggs, Stir in Baking p.
salt soda + flour. Mix well.
Add oats, cocoanut + mix in flakes
Then chips. Bake at 325 ° for 10 to 15 mins
on ungreased cookie sheet.
---
# Dish Pan Cookies
## Ingredients
- 2 cups oil
- 2 cups brown sugar
- 4 eggs
- 2 cups white sugar
- 1 1/2 cups oats
- 2 cups coconut
- 4 cups corn flakes
- 1 pkg chocolate chips or butterscotch chips, if desired
- 1/2 tsp baking powder
- 2 tsp soda
- 1 tsp salt
- 4 cups flour
## Instructions
1. Mix the oil, sugars, and eggs.
2. Stir in the baking powder, salt, soda, and flour. Mix well.
3. Add the oats and coconut, then mix in the corn flakes.
4. Add the chips.
5. Bake at 325°F for 10 to 15 minutes on an ungreased cookie sheet. -
Creamy Pumpkin Pie
Creamy Pumpkin Pie
1 (9") unbaked Pie crust
1 (16 oz) can pumpkin or (2 cups)
1 (14 oz) can Eagle Brand milk
1 tsp. ground cinnamon
1/2 tsp. salt 2 eggs
1/2 tsp ground ginger
1/2 tsp ground nutmeg.
Preheat oven 425°. In large
bowl, combine filling ingredients:
mix well and turn into shell.
Bake 15 minutes; reduce heat
to 350° and continue baking
35-40 minutes or until knife
inserted 1" from edge comes
out clean. Cool before cutting.
Whipped cream + nuts for garnish
optional.
(we like this real well).
Card 1 Back: blank
---
# Creamy Pumpkin Pie
## Ingredients
- 1 (9") unbaked pie crust
- 1 (16 oz) can pumpkin, or 2 cups
- 1 (14 oz) can Eagle Brand milk
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 eggs
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- Whipped cream and nuts, for garnish (optional)
## Instructions
1. Preheat oven to 425°F.
2. In a large bowl, combine the filling ingredients. Mix well and turn into the pie shell.
3. Bake 15 minutes, then reduce heat to 350°F and continue baking 35–40 minutes, or until a knife inserted 1" from the edge comes out clean.
4. Cool before cutting.
5. Garnish with whipped cream and nuts, if desired. -
Cheese Logs
Cheese Logs
Serves: several Ann Wilson
2 lbs Velveeta cheese 1 8 oz pkg
1 1/2 t garlic salt cream cheese
1 t cayenne pepper 1 cup chopped
pecans.
Grate cheese & let stand at room
temperature for awhile. Mix cheese
with cream cheese & rest of
ingredients best to mix with hands
Make into log the size desired.
Roll lightly in chili powder.
Wrap in saran wrap &
put in refrigerator. Keeps well for
quiet awhile.
Card 1 Back: blank
---
# Cheese Logs
*Recipe from the kitchen of Ann Wilson*
*Serves several*
## Ingredients
- 2 lbs Velveeta cheese
- 1 1/2 tsp garlic salt
- 1 tsp cayenne pepper
- 1 (8 oz) package cream cheese
- 1 cup chopped pecans
- Chili powder, for rolling
## Instructions
1. Grate the Velveeta cheese and let it stand at room temperature for a while.
2. Mix the cheese with the cream cheese and the rest of the ingredients. It is best to mix with your hands.
3. Shape into logs of the desired size.
4. Roll lightly in chili powder.
5. Wrap in plastic wrap (Saran wrap) and refrigerate. Keeps well for quite a while. -
Carrot Salad
Carrot salad
1 pkg of orange jello
3 oz pkg philadelphia cream cheese
1 1/2 cup of boiling water
1 small can crush pineapple
1 cup grated Carrots
1/4 " of nuts
1 cup small marshmellow
enough Cool whip to moisten
or pkg of dream whip
over
Card 1 Back:
Let Cheese get room temperture
& mix in powder jello much as
possible add boiling water stir
and let in ice box until begin
to jell a little take out and add
other back in ice box until
time to serve can fix day
before if want to it will keep
several days
---
# Carrot Salad
## Ingredients
- 1 pkg orange Jell-O
- 1 (3 oz) pkg Philadelphia cream cheese
- 1 1/2 cups boiling water
- 1 small can crushed pineapple
- 1 cup grated carrots
- 1/4 cup nuts
- 1 cup small marshmallows
- Enough Cool Whip to moisten, or 1 pkg Dream Whip
## Instructions
1. Let the cream cheese come to room temperature. Mix in as much of the powdered Jell-O as possible.
2. Add the boiling water and stir.
3. Chill in the ice box until the mixture just begins to jell a little.
4. Take it out and add the other ingredients (pineapple, carrots, nuts, marshmallows, and Cool Whip or Dream Whip).
5. Return to the ice box until time to serve.
6. The salad can be made a day ahead if desired. It will keep several days. -
Five Can Casserole
Five Can Casserol
1 can chicken boned. (5oz)
1 can cream of mushroom soup.
1 can cream of chicken soup
1 sm can milk
1 can chow mein noodles (3oz)
30 mins 350° uncovered
9" square pan
Card 1 Back: blank
---
# Five Can Casserole
## Ingredients
- 1 can boned chicken (5 oz)
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 small can milk (5oz evaporated milk)
- 1 can chow mein noodles (3 oz)
## Instructions
1. Combine the boned chicken, cream of mushroom soup, cream of chicken soup, milk, and chow mein noodles in a 9-inch square pan.
2. Bake uncovered at 350°F for 30 minutes.
## Editor's Notes
- **"sm can milk"** — Likely a small (5 oz) evaporated milk can, but the card does not say. -
Caramel Corn
Caramel Corn W. Ryan
2 C Brown sugar 1/4 t. soda
1/2 C syrup pinch cream of tartar
2 sticks oleo 8 qts. popped corn
mix suga, syrup & oleo, bring to boil &
cook 5 min. Remove & add soda &
cream of tartar. Pour over corn & bake
(watch closely & stir 200° - 1 hr.
often in oven)
Card 1 Back: blank
---
# Caramel Corn
*Recipe from the kitchen of W. Ryan*
## Ingredients
- 2 cups brown sugar
- 1/2 cup syrup
- 2 sticks oleo (margarine)
- 1/4 tsp baking soda
- 1 pinch cream of tartar
- 8 quarts popped corn
## Instructions
1. Mix the brown sugar, syrup, and oleo. Bring to a boil and cook for 5 minutes.
2. Remove from the heat and add the baking soda and cream of tartar.
3. Pour over the popped corn and bake at 200°F for 1 hour. Watch closely and stir often in the oven. -
Uncooked Fruit Cake
Uncooked Fruit Cake
1 can Eagle Brand milk
1 large pkg marshmallows
1 medium can apricot nectar
1 pkg coconut mix in large
bowl.
4 lbs crushed graham crackers
1 lb pecans
1 lb raisins
1 lb walnuts
mix this with the above
Card 1 Back:
mixture, add crackers 1 cups at a
time.
Wet hands & press good into pans
---
# Uncooked Fruit Cake
## Ingredients
### Base Mixture
- 1 can Eagle Brand sweetened condensed milk
- 1 large package marshmallows
- 1 medium can apricot nectar
- 1 package coconut
### Add-Ins
- 4 lbs crushed graham crackers
- 1 lb pecans
- 1 lb raisins
- 1 lb walnuts
## Instructions
1. Mix the Eagle Brand milk, marshmallows, apricot nectar, and coconut in a large bowl.
2. Mix the crushed graham crackers, pecans, raisins, and walnuts together with the above mixture, adding the crackers 1 cup at a time.
3. Wet hands and press firmly into pans. -
Sweet Potatoes & Apples
Sweet Potatos & Apples
2 apples sliced 2 - 17 oz. cans yams drained
1/3 c. chopped pecans 1/4 c butter
1/2 c brown sugar 2 c mini marshmellows
1/2 t. cinnamon
Toss apples & nuts with combined brown sugar
& cinnamon. Alternate layers of apples &
yams in 1 1/2 qt. casserole. Dot with butter
Cover. Bake 350° for 35 to 40 min. Sprinkle
marshmellows on top Broil until lightly browned.
Card 1 Back: blank
---
# Sweet Potatoes & Apples
## Ingredients
- 2 apples, sliced
- 1/3 cup chopped pecans
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 2 (17 oz.) cans yams, drained
- 1/4 cup butter
- 2 cups mini marshmallows
## Instructions
1. Toss apples and nuts with combined brown sugar and cinnamon.
2. Alternate layers of apples and yams in a 1 1/2 qt. casserole. Dot with butter.
3. Cover and bake at 350°F for 35 to 40 minutes.
4. Sprinkle marshmallows on top. Broil until lightly browned. -
Pumpkin Bread
Pumpkin Bread
2 cups pumpkin
4 eggs
1 cup salad oil
3 cups sugar
3 1/2 cups flour
2 t soda
1 t salt
2 t pumpkin pie spice
1 cup nuts
Card 1 Back: blank
---
# Pumpkin Bread
## Ingredients
- 2 cups pumpkin (1 15oz can is close)
- 4 eggs
- 1 cup salad oil
- 3 cups sugar
- 3 1/2 cups flour
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp pumpkin pie spice
- 1 cup nuts
## Instructions
1. Combine the ingredients, mixing the wet ingredients with the dry ingredients until well blended. *(The card lists ingredients only; no method is given.)*
2. Pour the batter into greased loaf pans.
3. Bake until a toothpick inserted in the center comes out clean.