Browse Items (34 total)
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Sweet Potatoes and Apples
Sweet pot + Apples
2 apple sliced
1/3 cup chopped pecans
1/2 " brown sugar
1/2 t. cennimon
8 - 17 oz can Yams
1/4 cup butter
2 cup min. Marshmellow
toss apple + nuts combine
brown sugar, cennamon
alternate apples + yams
in 1 1/2 qt casserole, dot with
butter cover Bake 350 °
for 30 or 40 minute sprinkle
with marshmellow broil
until lightly brown.
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# Sweet Potatoes and Apples
## Ingredients
- 2 apples, sliced
- 1/3 cup chopped pecans
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1 (17 oz) can yams
- 1/4 cup butter
- 2 cups miniature marshmallows
## Instructions
1. Toss the apples and pecans together. Combine the brown sugar and cinnamon and mix with the apples and nuts.
2. Alternate layers of the apple mixture and yams in a 1 1/2 qt casserole. Dot with butter and cover.
3. Bake at 350°F for 30 to 40 minutes.
4. Sprinkle with marshmallows and broil until lightly browned. -
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
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# 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. -
Cranberry Waldorf
Cranberry Waldorf
2 Cup fresh ground cranberries
3 " miniature marshmellow
1/4 " sugar
2 " diced unpeeled tart apples
1/2 " seedless green grapes
1/2 " nuts
1/4 teaspoon salt
1 Cup cool whip
over
Card 1 Back:
grind cranberries combine small
Marshmellow + sugar cover and
chill overnight than add apples
grapes, walnuts + salt then fold
in ~~wh~~ cool whip and chill this
is very good for Christmas or any
time
Dad said send for he sure
like it
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# Cranberry Waldorf
## Ingredients
- 2 cups fresh ground cranberries
- 3 cups miniature marshmallows
- 1/4 cup sugar
- 2 cups diced unpeeled tart apples
- 1/2 cup seedless green grapes
- 1/2 cup nuts (walnuts)
- 1/4 tsp salt
- 1 cup Cool Whip
## Instructions
1. Grind the cranberries. Combine them with the miniature marshmallows and sugar.
2. Cover and chill overnight.
3. Add the apples, grapes, walnuts, and salt.
4. Fold in the Cool Whip and chill. -
Five Cup Salad
Five Cup salad
1 cup of chunk pineapple
1 " of madarin orange
1 " coconut
1 " of small marshmellow
1 " of cool whip
mix altogether.
I always use 303 can of pineapple
and can of oranges may take
little more cool whip"
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# Five Cup Salad
## Ingredients
- 1 cup chunk pineapple
- 1 cup mandarin orange
- 1 cup coconut
- 1 cup small marshmallows
- 1 cup Cool Whip
## Instructions
1. Mix all ingredients together.
## Editor's Notes
- **"303 can"** — a standard can size of the era, holding roughly 15–16 oz. The writer says she always uses a 303 can of pineapple and a can of oranges. The card does not say whether the pineapple is drained, so draining is not stated in the instructions. Draining the fruit is commonly done for this salad. -
Millionaire Salad
Millionaire Salad
2 cartons cool whip (9 oz size)
1 can cherry pie filling
1 big can crushed pineapple (juice too)
1 can Eagle brand milk
2 cups miniature marshmallows
1 cup chopped nuts (pecans)
mix together & chill over night or
can be frozen. Makes a big salad,
can be put in a large cake pan.
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# Millionaire Salad
## Ingredients
- 2 cartons Cool Whip (9 oz size)
- 1 can cherry pie filling
- 1 large can crushed pineapple (with juice)
- 1 can Eagle Brand sweetened condensed milk
- 2 cups miniature marshmallows
- 1 cup chopped nuts (pecans)
## Instructions
1. Mix all ingredients together.
2. Chill overnight, or freeze.
3. Serve in a large cake pan if desired; makes a big salad. -
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
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# 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.
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# 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. -
Marshmallow Icing
Marshmallow Icing
¾c gran. sugar white of 1 egg
⅓c water vanilla
6or 8 marshmallows
Boil sugar & water until spins
thread, melt marshmallows in syrup
pour over beaten egg white add flavor
& spread thickly over cake. Melt
2 oz. unsweetened chocolate with
½ t. butter & spread thin coating
over icing when cool.
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# Marshmallow Icing
## Ingredients
- 3/4 cup granulated sugar
- 1/3 cup water
- 6 or 8 marshmallows
- White of 1 egg
- Vanilla
- 2 oz unsweetened chocolate
- 1/2 tsp butter
## Instructions
1. Boil sugar and water until it spins a thread (230–235°F).
2. Melt marshmallows in the syrup.
3. Pour over beaten egg white; add vanilla flavoring.
4. Spread thickly over cake.
5. Melt 2 oz unsweetened chocolate with 1/2 tsp butter and spread a thin coating over the icing when cool. -
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.
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# 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. -
Quick and Easy Chocolate Frosting
QUICK AND EASY CHOCOLATE FROSTING HERSHEY'S
3 bars (3 oz.) HERSHEY'S Unsweetened Baking
Chocolate, broken into pieces
1 cup miniature marshmallows
½ cup (1 stick) butter or margarine, softened
1/3 cup milk
2½ cups powdered sugar
½ teaspoon vanilla extract
In medium saucepan over low heat, melt chocolate
stirring constantly. Add marshmallows; stir
frequently until melted. (Mixture will be very
thick and will pull away from the sides of the
pan.) Spoon mixture into small mixer bowl;
Card 1 Back:
beat in butter and milk until smooth. Add sugar
and vanilla; beat to desired consistency.
Yield: About 2½ cups frosting.
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# Quick and Easy Chocolate Frosting
*Recipe by Hershey's*
*Yields about 2 1/2 cups frosting*
## Ingredients
- 3 bars (3 oz.) Hershey's Unsweetened Baking Chocolate, broken into pieces
- 1 cup miniature marshmallows
- 1/2 cup (1 stick) butter or margarine, softened
- 1/3 cup milk
- 2 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
## Instructions
1. In a medium saucepan over low heat, melt chocolate, stirring constantly.
2. Add marshmallows; stir frequently until melted. (Mixture will be very thick and will pull away from the sides of the pan.)
3. Spoon mixture into a small mixer bowl; beat in butter and milk until smooth.
4. Add sugar and vanilla; beat to desired consistency. -
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.
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# 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. -
Rhubarb Dessert
Rhubarb Dessert
4 c rhubarb & 2 c. sugar and
cook to a mush. Remove from
stove and add pkg. strawberry
jello, & 20 large marshmallows.
(stir) and put on stove until
tell it congeals stir constantly.
cool & fold in 1 pkg of dream
whip, and put in graham
cracker crust.
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# Rhubarb Dessert
## Ingredients
### Filling
- 4 cups rhubarb, chopped
- 2 cups sugar
- 1 pkg strawberry Jello (3 oz), dry
- 20 large marshmallows
### Topping
- 1 pkg Dream Whip, prepared according to package directions
### Crust
- 1 graham cracker crust (9 inch, pre-baked or store-bought)
## Instructions
1. Combine chopped rhubarb and sugar in a heavy saucepan.
2. Cook over medium heat, stirring occasionally, until rhubarb breaks down completely into a soft mush and releases its liquid — approximately 15 to 20 minutes.
3. Remove from heat. Add dry strawberry Jello and marshmallows; stir until both are fully dissolved and incorporated.
4. Return to low heat and cook, stirring constantly, until mixture begins to thicken and congeal slightly.
5. Remove from heat and cool to room temperature.
6. Prepare Dream Whip according to package directions.
7. Fold prepared Dream Whip into the cooled rhubarb mixture until light and evenly combined.
8. Pour into graham cracker crust.
9. Refrigerate until fully set — at least 3 to 4 hours or overnight.