Marshmallow Treats

"Favorite Rice Krispies Recipe!"

1/4 cup regular margarine or butter
1 package (10 oz. about 40) regular marshmallows or 4 cups miniature marshmallows
5 cups Kellogg's Rice Krispies cereal

1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Cook over low heat 3 minutes longer, stirring constantly. Remove from heat.
2. Add Rice Krispies cereal. Stir until well coated.
3. Using buttered spatula or waxed paper, press mixture evenly into buttered 13x9x2 inch pan. Cut into squares when cool.

Yield: 24 squares, 2x2 inches

Note: Best results are obtained when using fresh marshmallows.

Candy (non-ery stalline)

2 cup sugar
3/4 Karo (corn syrup)
1 cup water

Mix together and put on range (low heat). Stir until sugar is dissolved.

When it starts to boil, put on lid. Water evoporates-candy gets hard-if if forms a thread then its about ready.

Butter 2 small pans. Add 1/2 tsp. flavoring and food colorings. Pour into pans and let cool. Then cut into small pieces. Pour confectioner sugar on wax paper and cover each piece.

Baked Lasagne

1 lb. Cumberland's ALPINE EAGLE Lasagne
2 10 1/2 oz. can Spaghetti Sauce
1 lb. chopped meat
2 tbsp. cooking oil
1 lb. Ricotta (Italian pot cheese)
1/2 lb. Mozzarella (Italian soft cheese)
3 tbsp. grated cheese
salt & pepper to taste

Saute the chopped meat in hot cooking oil and break it up into small particles. Add the already prepared spaghetti sauce and allow to cook about 15 minutes longer. Season to taste.

Bring 6 quarts of water to rapid boil and add 2 tbsp of salt and 1 tbsp. of cooking oil. Add lasagne slowly 2 or 3 pieces at a time to boiling water and cook 10 to 12 minutes. Drain. Arrange lasagne in casserole in layers, alternating wtih layers of sauce, mozzarella and ricotta, until lasagne is all used, and ending in like sequence, ricotta last. Sprinkle with grated cheese. Bake in moderate oven (375 degrees) about 20 minutes, or until mozzarella is melted and serve. Makes 6 large or 8 medium servings.

Ham & Cheese Casserole

Prep time: 15 minutes
Cooking time: 30 minutes
or
Microwave cooking time: 10 minutes

2 cups fresh or frozen broccoli flowerets, thawed
1 1/2 cup (6 oz) Kraft Natural shredded Sharp Cheddar Cheese, divided
1 1/2 cup ham cubes
1 1/2 cup rotini, cooked, drained
1/2 cup Miracle Whip or Miracle Whip Light Dressing
1/4 cup each chopped green and red pepper
1/4 cup milk
3/4 cup seasoned croutons (optional)

• Heat oven to 350 degrees
• Mix all ingredients except 1/2 cup of the cheese and croutons
• Spoon into 1 1/2 quart casserole. Sprinkle with remaining 1/2 cup cheese and croutons.
• Bake 30 minutes or until throughly heated. Makes 4 to 6 servings.

Microwave: Prepare as directed.

• Spoon into 1 1/2 quart microwavable casserole. Sprinkle with remaining 1/2 cup cheese.
• Microwave on HIGH 8 to 10 minutes or until thoroughly heated.
• Top with croutons.

Chewy Oatmeal Cookies

3/4 cup butter-flavor Crisco Shortening
1 1/4 cups firmly packed light brown sugar
1 egg
1/3 tsp. vanilla
3 cup Quaker Oats (quick or old fashioned, uncooked)
1 cup all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt (optional)
1/4 tsp. cinnamon
1 cup raisins
1 cup coarsely chopped walnuts

Heat oven to 375 degrees. Lightly grease baking sheet with Butter Flavor Crisco. Combine Butter Flavor Crisco, brown sugar, egg, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt, and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisin and nuts. Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheet. Bake for 10 to 12 minutes, or until lightly browned. Cool 2 minutes on cooling rack.

About 2 1/2 dozen cookies.

*This recipe is on a circular piece of cardboard that came from the top of a Quaker Oats container. On the back it says, "Chewy Oatmeal Cookies Recipe under seal. Lift ring to open"

Chicken Breasts Diane

For 4 servings you will need:

4 large boneless chicken breast halves or 8 small

1/2 tsp. salt

1/4 to 1/2 tsp. black pepper

2 tbsp. olive or salad oil

2 tbsp. butter or margarine

3 tbsp. chopped fresh chives or green onions

Juice of 1/2 lime or lemon

2 tbsp. brandy or cognac, optional

3 tbsp. chopped parsley

2 tsp. Dijon-style mustard

1/4 cup chicken broth

Preparation:

1. Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and black pepper.

2. Heat 1 tbsp. each of oil and butter in large skillet

3. Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be overcooked and dry. Transfer to warm serving platter

4. Add chives or green onion, lime juice and brandy, if used, parsley and mustard to pan. Cook 15 seconds, whisking constantly.

5. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil.

6. Pour sauce over chicken. Serve immediately.

Tips:

You can pound chicken breasts flat and leave flattened between sheets of plastic wrap. Wrap them airtight in one package and freeze for later use.

Good served with:

Noodles with tomato sauce, steamed broccoli and a fresh salad.

**Comes from the Great American Recipes card.

Toll House Pan Cookie

2 1/4 cups unsifted flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
1 tsp. vanilla extract
2 eggs
1 12 oz. package Nestle Semi-Sweet Real Chocolate Morsels
1 cup chopped nuts

Preheat oven to 375 degrees. In a small bowl, combine flour, baking soda, and salt; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in Nestle Semi-SweetReal Chocolate Morsels and nuts. Spread into greased 15x10x1 baking pan.

Bake at 375 degrees for 20 minutes.

Cool; cut into 2 inch squares. Makes 35 squares.

NOTE: For 1 6-oz. package, recipe may be divided in half. Spread into greased 13x9x2 baking pan. Bake for 12-15 minutes. Makes 24 squares.

Scotch Shortbread Cookies

1 cup butter
2 cups sifted flour
1/2 cup sifted confectioners' sugar
1/4 tsp. salt

Preheat oven to 325 degrees.
Sift together the flour, sugar, and salt. Blend these dry ingredients into the butter until it becomes a stiff dough. Shape dough into 1 inch balls and place on ungreased cookie sheet. Dip the stamp of your choice in colored crystal sugar, flour, or powdered sugar and then press the stamp into the dough ball. Repeat for each ball.

Bake at 325 degrees for 25-30 minutes.

**From "Gourmac"

Double Decker Dream Pies

..two dreamy flavors in every scrumptious bite.

Chocolate-Coconut Dream Pie
2 envelopes DREAM WHIP Whipped Topping Mix
3 cups cold milk
1 package (4 serving size) JELLO Brand Coconut Cream flavor Instant Pudding
1 package (4-serving size) JELLO Brand Chocolate flavor Instant Pudding
1 baked 9-inch pie shell-cooled.

Prepare whipped topping mix with 1 cup of the milk as directed on package, using large mixer bowl. Measure 2 cups of the topping and set aside. Add 1 cup milk and coconut pudding mix to the remaining topping. Blend; then beat at high speed for 2 minutes, scraping bowl occasionally. Spoon into pie shell and smooth into a layer. Repeat with remaining topping, milk (1 cup) and chocolate flavor pudding mix. Spoon carefully over coconut filling. Garnish with mandarin orange sections, if desired. Chill at least 4 hours.

Chocolate-Pistachio Dream Pie
Follow directions above for the Chocolate-Coconut Dream Pie, using JELLO Brand Chocolate and Pistachio flavors Instant Pudding. Prepare Dream Whip; then chocolate flavor pudding mix. Rinse bowl and beaters before preparing pistachio pudding. Garnish with chocolate curls, if desired.

**Comes from the booklet entitled: "Dream Pies and other Dream Desserts" from 1979 General Foods Corporation.

Sliced Baked Potatoes

For 4 servings you will need:
4 medium even potatoes
1 tsp. salt
2 to 3 tbsp. melted butter
2 to 3 tbsp. chopped fresh herbs (such as parsley, chives, thyme or sage)
4 tbsp. grated chedder cheese
1 1/2 tbsp. Parmesan cheese


Preparation:
1. Peel potatoes if the skin is tough, otherwise just scrub and rinse them
2. Cut potatoes into thin slices but not all the way through. Use a handle of a spoon to prevent knife from cutting all the way.
3. Put potatoes in baking dish. Fan them slightly.
4. Sprinkle with salt and drizzle with butter. Sprinkle with herbs.
5. Bake potatoes at 425 degrees for about 50 minutes.
6. Remove from oven. Sprinkle with cheeses.
7. Bake potatoes for another 10 to 15 minutes until lightly browned, cheeses are melted and potatoes are soft inside. Check with a fork.


Tips:
You may use caraway seeds or cumin in place of herbs, if desired. Use about 1 1/2 tsp. for 4 potatoes.


Good served with:
Any meat, fish or poultry dishes or as a main dish with just salad.


**This recipe comes from the "Great American Recipes" card (group 10) and has the same recipe on the back but only using a microwave-haha.

Bisquick Strawberry Shortcake

2 pt. strawberries, sliced
2/3 cup sugar
2 1/3 cups Bisquick baking mix
3 tbsp. sugar
3 tbsp. margarine or butter, melted
1/2 cup milk
Sugar
3/4 cup whipping (heavy) cream

Sprinkle strawberries with 2/3 cup sugar; let stand 1 hr. Heat oven to 425 degrees. Mix baking mix, 3 tbsp. sugar, the margarine and milk until soft dough forms. Drop by rounded tablespoonfuls into 6 mounds on ungreased cookie sheet. Sprinkle with sugar. Bake 10 to 12 minutes or until golden brown. Beat whipping cream in chilled bowl until stiff. Split short cakes; spoon strawberries between halves and over tops. Top with whipped cream.
6 servings.

High altitude: Heat oven to 450 degrees. Decrease 3 tbsp. sugar in shortcakes to 1 tbsp.

**On the back of this recipe (looks like its from a magazine) there is a young woman's head and it says "Cheryl Tiegs invites you to:" I wikipedia'ed her (because I didn't know the name) and apparently she was a famous model in the 70's. She is also NOW a judge on the ABC show, "True Beauty." I would guess that this recipe (and her picture) is probably from the early 80's.

Pineapple Chinese Salad

1 can (20 oz) Dole Pineapple Tidbits in Juice
1 can (8 oz) water chestnuts, drained, sliced
3 cup cooked shredded chicken
1 cup chopped celery
1/2 cup shredded carrots
1/2 cup peanuts
1/3 cup sliced green onions
Sesame Soy Dressing (see below)
1 cup chow mein noodles

Drain pineapple. Combine with water chestnuts, chicken, celery, carrots, peanuts and green onions. Toss well with Sesame Soy Dressing, then chow mein noodles.
Makes 6 servings.

Sesame Soy Dressing
1/4 cup peanut oil
1/4 cup + 1 tbsp. white vinegar
3 tbsp. soy sauce
3 tbsp. brown sugar
2 tbsp. sesame seeds, toasted
1/4-1/2 tsp. crushed red pepper flakes (the extra red pepper makes a hotter dressing)

Combine all ingredients.

Chex Party Mix

"People love it no end!
Crisp 'n crunchy, good 'n munchy Chex Party Mix has been a big part of the holidays for 24 years."

TRADITIONAL CHEX PARTY MIX
The recipe that's been a favorite for years

1/2 cup butter or margarine
1 1/4 tsp. seasoned salt
4 1/2 tsp. Worcestershire sauce
2 cup Corn Chex cereal
2 cup Rice Chex cereal
2 cup Bran Chex cereal
2 cup Wheat Chex cereal
1 cup salted mixed nuts

Preheat oven to 250 degrees. Heat butter in large shallow roasting pan (about 15x10x2) in oven until melted. Remove. Stir in seasoned salt and Worcestershire sauce. Add Chex and nuts. Mix until all pieces are coated. Heat in oven 1 hour. Stir every 15 minutes. Spread on absorbent paper to cool.

Makes about 9 cups.

"Party Mix may be frozen, so make a double batch. Thaw at room temperature in container in which it was stored.

Use the coupon to save 13 cents on your next purchase of Chex cereal"

**from a newspaper clipping

Oven Barbecued Baby Beef Ribs

(Perfect for Steeler Sunday!)

"For a tempting platter of tender, juicy browned ribs, try these beef ribs basted with a sauce perked up with mustard, lemon, and chili sauce. They require surprisingly little effort to prepare but make for superb eating for family or guests."

For 4 servings you will need:
1 1/2 to 2 lbs. baby beef ribs

Basting sauce:
4 green onions, chopped
2 tbsp. butter or margarine
1 tbsp. all-purpose flour
1 tbsp. Dijon-style mustard
1/2 to 1 cup beef broth
2 tbsp. lemon juice
3 tbsp. chili sauce
Dash freshly ground black pepper

Preparation:
1. Wipe ribs with damp paper toweling. Place single layer in shallow roasting pan. Roast at 450 degrees for about 20 min. Drain off fat.
2. Meanwhile, prepare sauce by sauteing onions in butter until tender. Blend in flour and mustard. Cook 1 or 2 min.
3. Stir in beef broth, lemon juice, chili sauce and black pepper. Cook 5 to 7 min. stirring, until sauce is smooth and thickened.
4. Brush sauce over ribs. Return ribs to oven. Bake 30 min. or until tender, basting occasionally with sauce.

Good served with: Baked potatoes, buttered cauliflower, tomato and lettuce salad.

"If you'd like to collect more recipes, please contact: My Great Recipes, 11150 Olympic Blvd. Los Angeles, CA 90064"

Mint Fluff Brownies

1 package Betty Crocker fudge brownie mix supreme
1 cup chilled whipping cream
2 tbsp sugar
1/4 tsp mint extract
5 drops green food color

Bake Fudge Cake Brownies as directed on package. Cool thoroughly. In chilled bowl, beat cream and sugar until stiff. Add mint extract and food color during the last minute of beating. Frost brownies. If desired, drizzle chocolate syrup in parallel lines on top of whipped cream. Immediately draw spatula or knife through lines. Chill 1 to 2 hours before serving. Refrigerate leftover brownies.

Cheesy Bacon Bites

1 package (3 oz) cream cheese, softened
1/4 cup Real Bacon Pieces
2 tbsp. chopped onion
1/8 tsp. ground black pepper
1 package (8 oz) refrigerated crescent rolls

Preheat oven to 350 degrees. Combine cream cheese, bacon, onion, and pepper in Classic 2-qt. Batter bowl. Separate crescent rolls into two rectangles; place on cutting board. Pinch seams together. Spread cheese mixture on each rectangle. Roll up, starting at longest side, and seal. Cut each roll into 16 slices. Place slices cut side down on flat baking stone. Bake 15 minutes or until golden brown. Serve warm.

Yield: 32 appetizers

**This recipe comes from The Pampered Chef 1999

Rhubarb Jelly

5 cup sugar
5 cup Rhubarb
1 can crushed pineapple

Boil it about 15 minutes.

Then add 2 packs Jell-O after it is done boiling. Cherry or Strawberry.

Chicken topping

Mix 1 cup Miracle Whip
1/2 cup Parmesan cheese
2 tsp. Oregano

Spoon over 2-3 lbs. chicken.
Bake 45 minutes at 375 degrees.
Serves 4-6



**This was cut out of a newspaper. The article on the back is about a teacher in San Antonio. His picture includes him in a military uniform. It isn't enough of one column to make out what the whole story was.

Coconut Dream Pie...

..."as simple as a, b, c"

2 envelopes Dream Whip (whipped topping mix)
2 3/4 cups cold milk
1 tsp. vanilla
2 packages (4-serving size) Jell-O Brand Vanilla flavor instant pudding
1 1/3 cup Baker's Angel Flake coconut
1 baked 9-inch pie shell, cooled

a. Prepare Dream Whip whipped topping mix with 1 cup of the milk and the vanilla as directed on package, using large mixing bowl. Add remaining 1 3/4 cups milk and pudding mix.

b. Blend; then beat at high speed for 2 minutes, scraping bowl occasionally. Stir in coconut.

c. Spoon into pie shell. Chill at least 4 hours.

Pizza Pie

Bake 425 degrees
15-18 minutes
Serves: 6

Soften:
1 cake yeast
1/4 cup lukewarm water

Add:
1 unbeaten egg
1/4 cup tomato sauce (1/4 8 oz. can)
1 tbsp. sugar
3 tbsp. melted shortening or oil
1 tsp. salt
1/2 tsp. chile powder
Blend throughly

Add gradually:
2 to 2 1/4 cup flour
Knead lightly on floured board until smooth (2-3 minutes)

Place in greased bowl and cover in warm place until light and doubled in size (about 1 hour).
Meanwhile, prepare toppings.

Today is Gram's birthday. Love you and miss you everyday.

Vanilla Wafer Cake

1 stick margarine
1 1/2 cup sugar
1/2 cup milk
1 (12oz) box of vanilla wafers, crushed
6 eggs
1 (7 oz) package Angel Flake Coconut
2 tsp. vanilla
1 cup chopped nuts

Cream butter & sugar. Add vanilla, eggs (one at a time) blending well after each one. Add milk alternately with wafer crumbs. Stir in coconut and nuts. Pour into greased floured pan and bake 1 hour at 325 degrees.

Frosting
1 (8oz) cream cheese, room temp.
1 stick butter
1 1/2 tsp. vanilla
1 box confectioner's sugar

Blend & spread over cooled cake.

Sweet & Sour Chicken

4 chicken breast halves, skinned, boned, and cut into bite-size cubes
1 1/2 tbsp. soy sauce
1 tbsp. dry sherry
1 tbsp. cornstarch
2 tbsp. vegetable oil
1 cucumber, cut into bite-size cubes after skin has been scored lengthwise with the tines of a fork (seeds may be removed)
1/4 to 1/2 cantaloupe, seeded, rinded, and cut into bite-size pieces
1 sweet red pepper (if available), cubes
2 oz. blanched, whole almonds

SAUCE
3 tbsp. brown sugar
3 tbsp. vinegar
1/2 cup pineapple juice
1 tsp. soy sauce
1 tbsp. cornstarch in 2 tbsp. cold water

Marinate chicken cubes in the combined soy sauce, dry sherry, and cornstarch while remaining ingredients are being prepared. Heat the oil in the wok and stir-fry chicken mixture for 3-4 minutes. Add the cucumber, cantaloup, and red pepper. Combine the ingredients for the sweet and sour sauce and add these to wok. Stir gently and heat until the sauce boils and the cucumber and melon are heated through. Serve at once garnished with almonds.

Yield: 4 servings.

**At the bottom of this recipe is written in blue ink (in Gram's handwriting); "Lillian 1988"**

Butter Pecan Turtle Cookies

Crust:
2 cup all-purpose flour
1 cup firmly packed brown sugar
1/2 cup Land O Lakes Sweet Cream Butter, softened

Preheat oven: 350 degrees.
In 3-quart bowl, combine crust ingredients. Mix at med. speed, scrapping sides of bowl often, 2-3 minutes or until well mixed and particles are fine. Pat firmly into ungreased 13x9x2'' pan. Sprink pecans evenly over unbaked crust. Prepare caramel layer (see below); pour evenly over pecans and crust. Bake near center of 350 degree oven for 18-22 minutes, or until entire caramel layer is bubbly and crust is light golden brown. Remove from oven. Immediately sprinkle with chips. Allow chips to melt slightly (2-3 min). Slightly swirl chips as they melt; leave some whole for a marbled effect. Do NOT spread chips. Cool completely, cut into 3-4 dozen bars.

Caramel Layer:
2/3 cup Land O Lakes Sweet Cream Butter
1/2 cup firmly packed brown sugar
1 cup whole pecan halves (not chopped)
1 cup milk chocolate chips

In heavy 1-quart saucepan combine brown sugar and butter. Cook over med. heat stirring constantly, until surface of misture begins to boil. Boil 1/2 to 1 min, stirring constantly.

**This recipe comes from the inside of a Land O Lakes Sweet Cream Butter container. It is cut out and paperclipped to three other Land O Lakes recipes.

Easy One-Dish Ham Bake

Prep time: 12 min
Bake time: 30 min

1 package (16 oz) frozen brocolli cuts, rinsed & drained
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (10 3/4 oz) condense Cheddar cheese soup
1 cup milk
3 cups cut-up cooked ham, chicken, turkey, or beef
1/2 tsp. onion powder
2 cups Bisquick Original or Reduced fat baking mix
1 1/2 cups milk

Heat oven to 450 degrees. Mix broccoli, soups, 1 cup milk, the ham and onion powder in ungreased rectangular baking dish, 13x9x2 inches. Mix baking mix and milk. Pour evenly over soup mixture. Sprinkle with parsley if desired. Bake 27 to 30 minutes or until light golden brown. Let stand at least 5 minutes.

8-10 servings.

**This recipe has a coupon on the back. "Save $1.00 on any 3 Suave! When you buy any three full size Suave products" Expires May 31, 1994**

Homemade Buns

2 1/4 cup scalded can milk (warm on stove)
1/2 cup lukewarm water
1 cake yeast
1 tsp. sugar
1/2 cup butter
1 tsp. salt
1/2 cup sugar
2 eggs beaten
7 1/2 cup flour

Dissolve yeast in the lukewarm water to which a tsp. of sugar has been added. Let stand until it foams. First put scalded milk, butter, sugar, and stir. Then put flour, add eggs and yeast. Knead and let rise double in size. Beat down and let rise 15 mins. Break and shape into little buns and let rise again. Bake at 350 degrees.

Sugar Plum Bars with Lemon Glaze

1/2 cup brown sugar (packed)
1/2 cup butter or margarine (softened)
1/4 cup shortening
2 cups Nature Valley granola (any flavor; slightly crushed)
2 cups Gold Medal flou
1 tsp. salt
1 can (about 30 oz) who purple plums, pitted, cut up and drained
Lemon Glaze (see below)

Heat oven to 400 degrees. Grease oblong pan, 13x9x2 inches. Mix brown sugar, butter, and shortening. Stir in granola, flour, and salt. Press half of the mixture evenly in bottom of pan. Spread plums evenly over top. Press remaining granola mixture over plums. Bake until light brown, 20-25 minutes. While warm, spread with Lemon Glaze. Cut into bars, about 2x1 1/2 inches. Cool.

Makes 32 bars.

Lemon Glaze:
Heat 2 tbsp. butter or margarine in small saucepan until melted; remove from heat. Stir in 1 1/2 cups powdered sugar and 3 tbsp. Minute Maid 100% pure lemon juice until well blended.

**This recipe comes from the back of a cardboard box-it was perfectly cut out and saved.

Chili

Brown hamburger 1 1/2 to 2 lbs.
Add pinch of slat, pepper, onion salt, garlic salt, chili powder
Medium sized diced onion
Cook this about 15 minutes on low heat (stiring)
Add 2 cans tomato sauce
1 can tomatoes
2 cans kidney beans
Cook about 1 hour (low heat, mix)

Also if desired: dice green pepper, and mushrooms. Add while browning.

And if you don't have tomato sauce- use tomato soup or tomato juice

Also if desired: boil 2 cups of macaroni -drain and add to chili

Serves 6-8

Lemon Jello Cake

Dissolve 1 package of lemon jello in on cup of boiling water--let cool.

Break 4 eggs in large mixing bowl and beat lightly.
Add 3/4 cup vegetable oil to eggs, a dash of salt, and then cooled jello.

Add on package of lemon cake mix (or yellow) to the mixture and beat for 2 minutes. Pour into greased 9x13 by 2 1/2'' high cake tin. Bake 350 degrees 30-45 minutes.

When done, remove from oven and pierce cake all over every 2 inches apart while hot. Pour over the cake a mixture of:
2 cups confectioner's sugar
1/2 cup lemon juice concentrate

Excellent baked several days before serving--It can be frozen.

Cabbage Casserole

1 small-medium head of cabbage
1 lb. Hamburg
1 onion
1/2 cup uncooked rice
2 cans tomato soup
Parmesan cheese

Chop head of cabbage. Layer in casserole. Brown hamburger with 1 onion and seasoning. Mix 1/2 cup rice and layer over cabbage. Mix 2 cans tomato soup with 1 can water. Pour over casserole. Sprinke with Parmesan cheese.

Bake 1 1/2 to 2 hours at 350 degrees.

Mrs. Fields Cookies

From a folded up paper that looks like it was printed from a typewriter:

"A woman who works with the American Bar Association called Mrs. Fields cookies and asked for the following recipe. She was told there was a two-fifty charge for the recipe. She assumed it was $2.50 and she charged it to her VISA. It was not $2.50 but $250.00. In order to get her money's worth, she is passing the recipe out to everyone. Take a copy and give it to a friend with her blessing.

Cream together:
2 cup butter
2 cup sugar
2 cup brown sugar

Add:
4 eggs
2 tsp. vanilla

Mix together:
4 cup flour
5 cup oatmeal (but small amounts into blender until it turns to powder. Measure first then blend)
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda

Mix together all ingredients.
Add: 24 oz. bag chocolate chips
18 oz . Hershey bar (grated)
3 cup chopped nuts (any kind)

Bake on ungreased cooke sheets. Make golf ball sized cookies and place them on the cookie sheet 2 inches apart. Bake at 375 degrees for 6 minutes.

Makes 112 cookies

$250.00 recipe-Give this to everyone!

This recipe comes to u s via Carolyn! and San Franciso!"

Meat Stew

Cut into 1'' pieces 2 lbs. of beef or lamb.
Combine 3 tbsp. flour,
2 tsp. salt,
2 tsp. paprika
1/8 tsp. pepper
Coat meat
Brown in 2 tbsp cooking fat in large fry pan or Dutch oven
Add 2 cups hot water, cover tightly, cook slowly 1 1/2 hours.
Add 3 medium potatoes in 1'' cubes
3 medium carrots in 2'' pieces,
8 small oniones or 4 halved,
1 cup celery

Cook slowly 1 hour more or until meat tender and vegetables done.
Cook 10 oz. pkg frozen peas or heat 12 oz. can of peas. Stir into stew.
Heat 1 or 2 minutes

Remove meat and vegetables to warm platter. Thicken liquid with about 2 tbsp. flour for gravy. If desired, pour over meat and vegetables.

Makes 8 servings.
Recipe courtesy of Nat'l Stock & Meat Board- 1982 HG Co.

***Gram has lots of tiny little pieces of paper cut out from magazines, reader's digests, newspaper, etc. This recipe was on a 1x2 inch piece of paper from what seems to be a magazine. I don't know if she ever even made Meat Stew-but she must have thought it would've been good to take the time to cut it out and keep it.