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1½ cups milk
¾ cup sugar
Pinch of salt

Bring almost to a boil over medium heat.

½ cup milk
5 egg yolks
4 tablespoons flour
2 tablespoons cornstarch
2 tablespoons sugar

Mix well and add to above mixture just before it comes to a boil. Cook until thick, stirring constantly. It will be quite thick and don't worry about a few lumps. Let cool in mixer bowl and whip in ¼ pound butter or margarine and a good 3 tablespoons of dark rum. Beat until smooth. Put in shell and serve with whipped cream or substitute. The Senate sprinkles finely chopped pecans over the pie. For crust mix:

1½ cups graham cracker crumbs
½ cup powdered sugar
½ teaspoon nutmeg
½ cup margarine, melted

Press into large pie pan and chill at least 20 minutes. (Bernice Harstad, Marion, Iowa)


1 package Lipton's Onion Soup Mix
1 jar apricot preserves
1 bottle Russian dressing
1 chicken, cut up plus one breast

Combine first three ingredients and put in a baking pan. Lay chicken pieces in pan, skin side down in mixture. Bake for one hour at 350°, turn and bake 30 minutes more. It should absorb almost all of the dressing mixture. If any is left, it can be used over left over chicken when warmed up. (A Davenport, Iowa Listener)


6 medium size chicken breasts, each to measure about 4 to 5 inches when flattened out
6 tablespoons firm, cold butter (maybe more)
½ teaspoon salt
1/8 to ¼ teaspoon of other spices or herbs and pepper, rosemary, garlic, salt, etc., to taste
Dry white bread crumbs
2 large whole eggs, beaten with a fork combined with 1 tablespoon water
Fat for deep frying

With a paring knife and fingers, release meat from chicken breast. With a rolling pin, pound and roll meat until flat enough to roll up. Sprinkle each breast lightly with salt, pepper, spices and herbs. Place 1 tablespoon or more cold butter in center of each and roll meat around butter, shaping it to resemble a drumstick. Press well with hands and cover with white, almost dry crumbs. Dip into diluted egg, then into crumbs. Then into diluted egg again and then the third time into crumbs. Press crumbs well into surface of meat. Let stand on waxed paper 20 to 30 minutes, turning pieces every 7 to 8 minutes to permit entire surface to dry slightly. Shortly before ready to be served, lower breasts gently into deep, hot fat at 300°. Cook 10 to 11 minutes. Place a frilly toothpick at one end before serving.

CORRECTION: In the February bulletin on page 3, the recipe for Princess's Six Week Muffin Mix" showed 4 teaspoons soda and 1 teaspoon soda in the list of ingredients. The last teaspoon of soda should be 1 teaspoon salt. Sorry!


Marinate a flank steak in a large, flat pan of a mixture of 8 to 10 ounce bottle Teriyaki Sauce, large can V-8 Juice and a dash of Worcestershire Sauce. Marinate at least overnight to 24 hours. Grill on outdoor grill. Sauce may be refrigerated after use.


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10 ounce package Oreo Chocolate Creme Cookies
1 package Lemon Jello
1 package Lime Jello
2 cups water
15 ounce can evaporated milk
2/3 cup lemon or lime juice or both combined for 2/3 cup total
2/3 cup sugar

Crumble Oreo Cookies (blender may be used). Spread 2/3 of cookie crumbs into bottom of a 9 by 15 inch pan. Mix water and Jello and chill until syrupy. Also chill evaporated milk. When milk is chilled, beat like whipped cream and add juices and sugar. Beat in Jello mixture. Spread over cookie crumbs carefully. Top with remaining crumbs. Chill until set. (For a novelty serving, serve dessert in small aluminum foil lined flower pots with an artificial flower stuck in the center.)


1½ cups crushed Oreo Cookies
1 cup dates, chopped
½ cup pecans, chopped
2 cups miniature marshmallows
½ pint whipping cream
1 cup water

Cover bottom of 9 by 9 inch pan with 1 cup crushed cookies. In a sauce pan, cook dates with water until mixture is thick. Stir in marshmallows until they melt. Remove from heat. Cool and add pecans. Pour over cookie layer. Whip cream and spread over marshmallow layer. Sprinkle remaining ½ cup cookie crumbs over top and refrigerate overnight before serving.


1 regular size package Oreo Cookies
1/3 cup butter, melted
½ gallon Maple Nut, Buttercrunch Pecan or Vanilla ice cream
1 can Hershey's Fudge Topping
9 ounce carton Cool Whip

Crush cookies and mix with melted butter. Reserve 2 cups for topping. Spread remainder evenly over bottom of 9 by 12 pan. Spread ice cream over bottom layer. Top with Fudge Topping then with Cool Whip. Sprinkle remaining crumbs over all. Refrigerate at least 4 hours before serving or can be frozen.

REMOVlNG COFFEE STAINS FROM PLASTIC DISHES: Apply baking soda with a damp cloth. Another successful cleaning agent for Melmac and similar dinnerware is toothpaste, applied the same way.


Crush three rows of Vanilla Oreo Cookies. (Use Oreo Swiss Cream Sandwich Assortment with 2 rows of vanilla and 1 row of chocolate cookies.) Melt 1/3 cup butter or margarine and allow to cool. Mix with cookie crumbs and press evenly in the bottom of a 9 by 13 inch pan. Soften one half gallon of Butter Brickle, Butter Pecan or Vanilla ice cream and spread over cookie crumbs. Place in freezer.

Next, melt ¼ cup butter, 2 squares of unsweetened chocolate, 2/3 cup sugar and 1 small can Carnation or Pet evaporated milk. When chocolate is melted, boil 3 minutes and add a dash of salt and cool. Spread over ice cream. Crush ¾ of fourth row of vanilla Oreo cookies and sprinkle over top of chocolate. Freeze. (Mrs. Alma Hammenn, Muscatine, Iowa)


4½ tablespoons cornstarch
¾ cup sugar
1½ cups boiling water
3 egg whites
3/8 teaspoon salt
3 tablespoons sugar
1½ teaspoons vanilla
¾ cup pecans, finely ground
½ pint whipping cream
18 filled Oreo Chocolate Cookies
4 tablespoons melted butter
½ ounce chocolate, grated

Mix cornstarch and sugar in top of double boiler. Add boiling water, stirring constantly. Cook until thick and clear (about 10 to 12 minutes). Add salt to egg whites. Beat until very stiff. Add 3 tablespoons sugar and vanilla, beating until eggs are white and creamy. Pour hot cornstarch mixture over egg whites, beating continuously. Cool before adding nuts. Then crush cookies. Mix with melted butter and press into a pyrex dish. Pour filling over them and cover with whipped cream after chilling pie until set. Garnish with grated chocolate.


Melt ¼ cup butter and mix with 1 row of crushed Oreo Cookies. Prepare two packages of vanilla instant pudding made with just 2 cups milk. Fold in 4 cups softened Butter Brickle or Pecan ice cream. Top with five Heath Toffee Bars, crushed and crumbled. Do not freeze, just chill in refrigerator.

ANT KILLER: Mix powdered sugar with boric acid and sprinkle where ants are seen.

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1 cup shortening
2 eggs
½ cup sour milk
¾ cup sorghum
1 cup sugar

Mix and set aside.

4 cups flour
½ teaspoon allspice
½ teaspoon clove
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon soda
¼ teaspoon ginger

Sift dry ingredients and add to first mixture. Chill. Roll out thick and cut with a Spam can. Bake for 10 minutes at 350° to 375°. Frost as follows:

Pour 1 package unflavored gelatin into ¼ cup cold water. Let soak. Cook ¾ cup water, 2 cups sugar and 1/8 teaspoon salt over medium heat. Bring to boil with cover on. Boil slowly with cover on for five minutes. Remove cover and boil until it spins a thread, or 235° on your candy thermometer. Pour over dissolved gelatin and stir until well mixed. Let cool and beat with a mixer until it stands in peaks.


1 long angel food cake, broken in pieces
1 can pie filling
1 package instant vanilla pudding, prepared according to package directions
1 cup or can of sour cream

Spread half of cake in the bottom of a pan and spread pie filling over cake. Top pie filling with remaining cake. Mix sour cream into prepared pudding and mix well. Put over cake. Let stand overnight in refrigerator.


3 tablespoons cocoa
3 tablespoons (rounded) flour
1 cup sugar
Pinch salt
2 eggs, separated
2 cups boiling water

Mix dry ingredients together in a pan. Pour boiling water over and cook until thick. Add 2 egg yolks, slightly beaten, and cook a little more. Then add 1 teaspoon vanilla and a lump of butter and beat until smooth. Pour into baked pie shell and make meringue with egg whites.


1¼ cups flour, sifted
2 teaspoons baking soda
¼ cup molasses
1/3 cup hot water
2 cups raw, whole cranberries

Sift dry ingredients and stir in molasses. Pour hot water into mixture and blend. Stir in cranberries. Sprinkle in a few chopped nuts. Batter will be stiff. Pour into an 8 inch square, greased pan. Bake at 350° for 30 minutes. Top with whipped cream or butter sauce.


1 cup sugar
½ cup butter
½ cup light cream or half and half

Cook until thoroughly dissolved and hot. Remove from heat and pour over pudding. Refrigerate if left over.


2½ tablespoons margarine
½ teaspoon salt
¼ teaspoon curry powder
Pinch of garlic powder
Black pepper to taste
Half small head cabbage, cut up

Melt margarine in skillet. Into margarine, combine seasonings. Stir well. Add cabbage and cover with lid. Cook over medium heat for 10 minutes. Should be kind of crispy when done.


2 eggs
2 tablespoons mayonnaise
¼ teaspoon Soy Sauce
¼ teaspoon monosodium glutamate
Dash of salt
1 teaspoon scallion, finely minced
1 teaspoon margarine

Combine all ingredients and cook in margarine. Bean sprouts are optional.


Beat together and pile into a graham cracker crust:
6 ounce can frozen juice (any kind)
1 can Eagle Brand Milk
1 large box Cool Whip
Ready to serve. Do not thaw juice!

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2 cups milk, scalded
5 tablespoons sugar, beaten with 3 eggs
1/8 teaspoon salt
½ teaspoon vanilla
Nutmeg or cinnamon, optional

Pour scalded milk over egg/sugar mixture, stirring vigorously. Put into bowl and set in a pan of water. Sprinkle with nutmeg or cinnamon, if used. Bake at 325° about 50 to 55 minutes. To test, wet the blade of an ordinary table knife and insert knife about one third of the way in from the edge of the custard. Knife should come out clean. Remove custard from oven at this time, even though center still looks like not quite done. It will finish cooking outside the oven from its own heat. Same recipe can be used in custard pies.


2 eggs
1/3 cup all purpose flour
2½ teaspoons baking powder
¾ teaspoon sugar
2 cups skim or non fat milk
2 cups quick cooking oatmeal
1/3 cup vegetable oil

Separate eggs. Sift flour, baking powder and sugar together. Heat milk and pour over oats. Beat in egg yolks. Add oil and sifted ingredients. Fold mixture into stiffly beaten egg whites. Drop by spoonfuls on hot griddle and brown on both sides just as regular pancakes or can be used in a waffle iron.


Mix 2 tablespoons flour, 4 tablespoons sugar and a pinch of salt. Add 1 cup water and cook, stirring constantly until thickened slightly. Add 1 teaspoon lemon extract.


1¼ cups sugar
5 tablespoons water
6 beaten egg whites
6 beaten egg yolks
1 cup flour
½ to 1 cup nuts, chopped
½ teaspoon cream of tartar

Heat sugar and water until dissolved. Pour over beaten egg whites and beat 10 minutes. Add egg yolks. Fold in flour, chopped nuts and cream of tartar. Bake in an angel food cake pan or two loaf pans in a moderate oven until done. This is an old recipe and does not give baking temperature or time. A 350° oven is normally considered moderate. (Mrs. Milbern L. Buresh, Cresco, Iowa)


5 cups flour
3 tablespoons brown sugar
1 teaspoon salt
1 teaspoon baking powder
1 pound lard
1 egg
1 tablespoon vinegar plus water to make ¾ cup total liquid

Mix flour, brown sugar, salt and baking powder. Work in lard with pastry blender or fingers. Add eggs and vinegar and water. This will make four double crusts. Will keep in refrigerator for 3 weeks or will freeze, separated into bells. (Mrs. Arthur N. Johnson, Moline, Illinois)


Mix ½ cup sugar, 1 tablespoon cornstarch and a pinch of salt. Add 1 cup boiling water and cook until thick and clear. Add 1½ tablespoons lemon juice and 2 tablespoons butter. Stir until smooth. Nutmeg is an optional ingredient.

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