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Lemon Chess Pie
Lemon Chess Pie
1 stick margarine
1 cup sugar
3 eggs
4 T lemon juice
mix all to-gether, beat
well, pour in unbaked
pie shell. Bake until
knife inserted in middle
comes out clean. Do not
over-bake
Card 1 Back: blank
---
# Lemon Chess Pie
## Ingredients
- 1 unbaked pie shell
- 1 stick margarine (1/2 cup)
- 1 cup sugar
- 3 eggs
- 4 Tbsp lemon juice
## Instructions
1. Mix all ingredients together and beat well.
2. Pour into the unbaked pie shell.
3. Bake at 325F until a knife inserted in the middle comes out clean (~45 minutes). Do not overbake.
## Editor's Notes
- **"Lemon Cheese Pie"**: The title is in faded blue ink and is partly hard to read. "Lemon Cheese Pie" is the best reading. The filling has no cheese. "Lemon cheese" is an old name for a lemon curd-style filling.
- **"4T"**: Read as 4 Tbsp (tablespoons), with the T raised. It is not a fraction.
- **"1 stick margarine"**: A stick of margarine is 1/2 cup (8 Tbsp).
- **"pie shell"**: The card does not give a size. A standard 9-inch shell is assumed. The card lists the shell only in the method, so it is added to the ingredients list.
- **Baking temperature** and **baking time** are not specified. The card says only to bake until a knife comes out clean. Many similar custard-style pies bake at about 350°F, but the card gives no figure.
- **Card structure**: "Recipe from" and "Serves" are blank. The back of the card is blank. The printed header reads "Here's what's cookin'" and has a fruit illustration.
- **Food safety**: The pie is baked until set, so the eggs are cooked through.
**Completeness tag:** `minor-gaps`
**Source type:** `personal` -
Quaker Oat Meal Cookies
Card 1 Front:
Quaker Oat Meal Cookies 4 1/2 dozen
1 1/4 c. margarine 1 t. cinammon (opt)
3/4 c. firmly packed br. sugar 1/4 t. nutmeg (opt)
1/2 c. sugar 3 c. Quaker Oats
1 egg (quick or old fashioned)
1 t. vanilla
1 1/2 c. all purpose flour
1 t. salt (optional)
Heat oven to 375° Beat together margarine and
sugars until light & fluffy. Beat in egg and vanilla
Card 1 Back:
Combine flour, baking soda, salt & spices; add
to margarine mix, mixing well. Stir in oats. Drop
by rounded teaspoonfuls onto ungreased cookie
sheet. Bake 8-9 minutes for chewy cookies;
10-11 minutes for a crisp cookie. Cool 1 min
on cookie sheet ; remove to wire rack for cooling.
Store in tightly covered container. Can add
1 c. of: raisins, chopped nuts, semi-sweet
chocolate, butterscotch or peanut butter flavored
pieces.
---
# Quaker Oat Meal Cookies
*Makes 4 1/2 dozen*
## Ingredients
- 1 1/4 cup margarine
- 3/4 cup firmly packed brown sugar
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 cup all purpose flour
- 1 tsp baking soda
- 1 tsp salt (optional)
- 1 tsp cinnamon (optional)
- 1/4 tsp nutmeg (optional)
- 3 cups Quaker Oats (quick or old fashioned)
### Optional Add-ins (1 cup of any one)
- Raisins
- Chopped nuts
- Semi-sweet chocolate pieces
- Butterscotch pieces
- Peanut butter flavored pieces
## Instructions
1. Heat oven to 375°F.
2. Beat together margarine and sugars until light and fluffy.
3. Beat in egg and vanilla.
4. Combine flour, baking soda, salt, and spices; add to margarine mixture, mixing well.
5. Stir in oats. (Stir in 1 cup of optional add-ins at this point, if using.)
6. Drop by rounded teaspoonfuls onto ungreased cookie sheet.
7. Bake 8–9 minutes for chewy cookies; 10–11 minutes for a crisp cookie.
8. Cool 1 minute on cookie sheet; remove to wire rack for cooling.
9. Store in tightly covered container. -
Marshmallow Fudge Sauce
MARSHMALLOW FUDGE SAUCE BORDEN
30 large marshmallows
2/3 cup milk
¼ cup margarine or butter
¼ teaspoon salt
1 (12-ounce) package semi-sweet chocolate
morsels
1½ teaspoons vanilla extract
In medium saucepan, over low heat, combine marsh
mallows, milk, margarine and salt; cook and
stir until marshmallows melt and ingredients
are well blended, about 5 minutes. Remove from
Card 1 Back:
heat. Add chocolate morsels and vanilla; stir
until morsels are melted. Serve warm over ice
cream. Refrigerate leftovers.
---
# Marshmallow Fudge Sauce
*Recipe by Borden*
## Ingredients
- 30 large marshmallows
- 2/3 cup milk
- 1/4 cup margarine or butter
- 1/4 tsp salt
- 1 (12-ounce) package semi-sweet chocolate morsels
- 1 1/2 tsp vanilla extract
## Instructions
1. In a medium saucepan over low heat, combine marshmallows, milk, margarine, and salt.
2. Cook and stir until marshmallows melt and ingredients are well blended, about 5 minutes.
3. Remove from heat.
4. Add chocolate morsels and vanilla; stir until morsels are melted.
5. Serve warm over ice cream.
6. Refrigerate leftovers. -
Easy Dump Cake
in a recent issue of Mail Box News and
we'd like to share it with readers who
frequently ask for this type of recipe from
our readers' service department.
EASY DUMP CAKE
1 (1-pound, 4-ounce) can
undrained, crushed pineapple
1 (1-pound, 5-ounce) can cherry or
blueberry pie filling
1 box regular (2-layer) cake mix
1 cup chopped nuts
2 sticks margarine in evenly sliced
pats
In a 9x13x2-inch ungreased baking pan,
spread crushed pineapple and pie filling.
Lightly combine cake mix, nuts and mar-
garine; "dump" on top. Bake 50-55 min-
utes at 350 degrees. Serve topped with
whipped cream, if desired.
Note: This cake is great for making
when unexpected company drops by. All
the ingredients can be kept on hand for
such emergencies.
Q.: My kids are pestering me to make
Taco Salad for them, something they had
at a friend's house. Is there a recipe and
Back: blank
---
# Easy Dump Cake
*From Mail Box News*
## Ingredients
- 1 (1-pound, 4-ounce) can undrained, crushed pineapple
- 1 (1-pound, 5-ounce) can cherry or blueberry pie filling
- 1 box regular (2-layer) cake mix
- 1 cup chopped nuts
- 2 sticks margarine, evenly sliced into pats
- Whipped cream, to serve (optional)
## Instructions
1. In a 9x13x2-inch ungreased baking pan, spread crushed pineapple and pie filling.
2. Lightly combine cake mix, nuts, and margarine; "dump" on top.
3. Bake 50–55 minutes at 350 degrees.
4. Serve topped with whipped cream, if desired. -
Broiled Mushrooms
BROILED MUSHROOMS SERVES: 4
1 lb. Fresh Mushrooms
½ Cup Margarine
Salt
Wash mushrooms and pat dry with paper towel. Remove stems (chops
and freeze for use in sauces, gravies and casseroles.
Melt margarine in small saucepan. Dip mushrooms in melted margarine
and place stem side up on broiler sheet. Pour remaining margarine in
stem cavities and sprinkle salt over all.
Broil 3 inches from heat for 5 minutes. Serve hot.
ALBERTSON'S HOME ECONOMIST
155
Back: blank
---
# Broiled Mushrooms
*From Albertson's Home Economist*
## Ingredients
- 1 lb fresh mushrooms
- 1/2 cup margarine
- Salt
## Instructions
1. Wash mushrooms and pat dry with paper towel. Remove stems (chop and freeze for use in sauces, gravies and casseroles).
2. Melt margarine in small saucepan. Dip mushrooms in melted margarine and place stem side up on broiler sheet.
3. Pour remaining margarine in stem cavities and sprinkle salt over all.
4. Broil 3 inches from heat for 5 minutes. Serve hot. -
Lefsa
Lefsa
1cup marg.
1C. sugar Beat good
1C white syrup
3C. B. milk
3 Table B. soda like
1 teasp. salt bread
10 C flour
small balls - roll
out.
Back:
---
# Lefsa
## Ingredients
- 1 cup margarine
- 1 cup sugar
- 1 cup white syrup
- 3 cups buttermilk
- 3 Tbsp baking soda
- 1 tsp salt
- 10 cups flour
## Instructions
1. Combine margarine, sugar, and white syrup. Beat well.
2. Add buttermilk, baking soda, salt, and flour. Mix like bread dough.
3. Form into small balls and roll out. -
Banana Bread
— Bananna Bread — (Lucy Messer)
2 eggs (beaten)
1 C. wht. sugar
3 banannas (mashed)
½ C. sourmilk
or buttermilk
1 tsp. soda
½ C. shortening (1 stick Margarine melted)
2 C. flour.
Mix in order given. Beat eggs & sugar
Back:
in lrg. mixer bowl.
Add bananas & beat well.
Mix in rest of ingred.
Bake 350° in one large loaf pan or
two small ones. 35 min.
---
# Banana Bread
*Recipe by Lucy Messer*
## Ingredients
- 2 eggs, beaten
- 1 cup white sugar
- 3 bananas, mashed
- 1/2 cup sour milk or buttermilk
- 1 tsp baking soda
- 1/2 cup shortening (1 stick margarine, melted)
- 2 cups flour
## Instructions
1. Beat eggs and sugar in a large mixer bowl.
2. Add bananas and beat well.
3. Mix in the rest of the ingredients.
4. Bake at 350° in one large loaf pan or two small ones for 35 minutes. -
Potato Chip Cookies
Cookies Serves 3½ dz.
Recipe from the kitchen of Ruth H.
(small pkg.)
½ cup crushed pot chips
2 sticks margarine
½ cup sugar
1 teasp. vanilla
½ cup chopped pecans
2 cups flour
Cream margarine + sugar - fold
in flour, vanilla + potato chips,
and nuts.
Form into small balls. Place
(over)
Back:
on ungreased cookie sheet.
Flatten with glasses dipped
in sugar.
Bake 350° - 16-18 mins.
makes 3½ dozen
Tastes like Pecan Sandies
---
# Potato Chip Cookies
## Ingredients
- 1/2 cup crushed potato chips (small pkg.)
- 2 sticks margarine
- 1/2 cup sugar
- 1 tsp vanilla
- 1/2 cup chopped pecans
- 2 cups flour
## Instructions
1. Cream margarine and sugar.
2. Fold in flour, vanilla, potato chips, and nuts.
3. Form into small balls.
4. Place on ungreased cookie sheet.
5. Flatten with a glass dipped in sugar.
6. Bake at 350° for 16–18 minutes.
7. Makes 3 1/2 dozen. -
Chocolate Pound Cake
Chocolate Pound Cake
1/2 lb margarine 1 tsp. Baking Powder
1/2 cup Crisco pinch salt
3 cups sugar 1/2 cup cocoa
3 cups flour
Cream margarine and Crisco, add sifted dry
ingredients, then add one cup of milk and five
eggs, one at a time, beating well after each
egg is added. Add 1 1/4 tsp Vanilla.
Bake at 325 degrees for 1½ hours, or until
testing straw come out clean. Cool completely
before icing.
Icing - 1 box powdered sugar, 1 stick margar-
ine, 4 heaping tbsp. cocoa, milk to make
spreadable
Back: blank
---
# Chocolate Pound Cake
## Ingredients
- 1/2 lb margarine
- 1/2 cup Crisco
- 3 cups sugar
- 3 cups flour
- 1 tsp baking powder
- Pinch salt
- 1/2 cup cocoa
- 1 cup milk
- 5 eggs
- 1 1/4 tsp vanilla
## Instructions
1. Cream margarine and Crisco.
2. Add sifted dry ingredients.
3. Add one cup of milk, then add five eggs, one at a time, beating well after each egg is added.
4. Add vanilla.
5. Bake at 325 degrees for 1 1/2 hours, or until a testing straw comes out clean.
6. Cool completely before icing.
## Icing
## Ingredients
- 1 box (1 lb) powdered sugar
- 1 stick margarine
- 4 heaping Tbsp cocoa
- Milk to make spreadable
## Instructions
1. Combine powdered sugar, margarine, and cocoa.
2. Add milk as needed until spreadable.
3. Ice the completely cooled cake. -
Cherry or Apple Crisp
Cherry or Apple Crisp
For a 9 x 13 pan -
1½ cans reg. or 1 fat large can cherry or
apple pie filling (Wilderness or Thank-You)
Spread in bottom of pan.
1 box yellow cake mix - sprinkle over filling
1 stick margarine - melt & drizzle
over top.
Bake 350° 45 min
Back: blank
---
# Cherry or Apple Crisp
## Ingredients
- 1 1/2 regular cans or 1 large can cherry or apple pie filling (Wilderness or Thank-You brand)
- 1 box yellow cake mix
- 1 stick margarine, melted
## Instructions
1. Spread pie filling in the bottom of a 9 x 13 pan.
2. Sprinkle dry yellow cake mix over the filling.
3. Melt margarine and drizzle over the top.
4. Bake at 350° for 45 minutes. -
Fruit Cocktail Cake
Fruit Cocktail Cake
2 eggs beaten in a bowl
1 can No 303 Fruit Cocktail (all)
2c flour 1t. soda
1½c sugar 1t. vanilla
pinch salt.
Sift these dry ingredients together
and add to cocktail mix. Stirring
only enough to thoughly mix without
Back:
beat. (this makes it tough)
Mix ½ c nuts
¾c Br Sugar
and sprinkle over top & place
in oven at 350° for 30 min.
(I use 325° for 28 min. electric
1c sugar Cook till
1 stick margarine thickens & pour
1 sm can Milnut over cake
1 can Angle Flake Lacant Soon as you take out oven
---
# Fruit Cocktail Cake
## Ingredients
- 2 eggs, beaten
- 1 can No. 303 Fruit Cocktail (all, including juice)
- 2 cups flour
- 1 1/2 cups sugar
- 1 tsp baking soda
- 1 tsp vanilla
- Pinch of salt
## Topping
- 1/2 cup nuts
- 3/4 cup brown sugar
## Frosting
- 1 cup sugar
- 1 stick margarine
- 1 small can Milnut
- 1 can Angel Flake Coconut
## Instructions
1. Beat 2 eggs in a bowl.
2. Add the entire can of No. 303 Fruit Cocktail (including juice) to the eggs.
3. Sift together the flour, sugar, baking soda, and salt.
4. Add dry ingredients to the fruit cocktail mixture, stirring only enough to thoroughly mix without beating (beating makes it tough).
5. Mix together the nuts and brown sugar and sprinkle over the top of the batter.
6. Bake at 350°F for 30 minutes (or 325°F for 28 minutes in an electric oven).
7. While cake is baking, combine sugar, margarine, and Milnot in a saucepan; cook until thickened.
8. Stir in Angel Flake Coconut.
9. Pour frosting over cake as soon as it is taken out of the oven. -
Microwave Fudge
Microwave Fudge
1 box XXXX sugar (1 lb.)
1 stick margarine
2 tsp. vanilla
1/4 cup evaporated milk
1/2 cup peanut butter or cocoa
Put all together (except vanilla) in
2 qt. baking dish. Microwave 2 1/2 min.
or until melted. add vanilla stir
well blended. Put in 8X8 pan. Place
in refrig. to set.
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# Microwave Fudge
## Ingredients
- 1 box (1 lb.) XXXX powdered sugar
- 1 stick margarine
- 2 tsp vanilla
- 1/4 cup evaporated milk
- 1/2 cup peanut butter or cocoa
## Instructions
1. Put all ingredients together (except vanilla) in a 2 qt baking dish.
2. Microwave 2 1/2 minutes or until melted.
3. Add vanilla and stir until well blended.
4. Put in a buttered 8x8 pan.
5. Place in refrigerator to set.