- 1 can Niblets corn (drain can)
- 1 can Campbell
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1 Large and 1 med. can B&M Baked Beans
1 Tbsp. Dry Mustard
Ingredients:
- 1/4 cup paprika
1 tablespoon firmly packed dark brown sugar
1 tablespoon granulated sugar
2 teaspoons salt
2 teaspoons accent (MSG; optional)
1 teaspoon celery salt
1 teaspoon freshly ground black pepper
1 to 3 teaspoons cayenne pepper, or to taste
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
Directions:
- Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months.
Yield:
- Makes about 1/2 cup. Enough for 4 to 6 racks of ribs.
Ingredients:
- 1 C Peanut Butter
1 C Butter (Margarine)
1 C Fine Graham Cracker Crumbs
1 lb Powdered Sugar
12 oz. Chocolate Chips
Directions:
- 1. Melt peanut butter, & butter over low heat in heavy kettle
2. Stir in graham cracker crumbs & powdered sugar
3. Pat into a 9×13 buttered pan
4. Sprinkle Chocolate Chips on top
5. Put in oven 200* oven (as low as possible) until Chocolate is melted (approx 2min)
6. Take from oven and spread melted chocolate (making sure to cover entire pan)
7. Allow to set in cool place 3 to 4 hours and cut into squares
Ingredients:
- 2 C sugar
1/2 C dry cocoa
1/2 C milk
1/2 C butter (Margarine) (1 Stick)
1/2 C peanut butter
1 tsp vanilla
3 C dry oatmeal
Direction:
- 1. Boil sugar, dry cocoa, milk, & butter for 1 minute
2. Add peanut butter, mix until melted
3. Add vanilla, & oatmeal, mix thoroughly.
4. Drop by tsp. onto waxed paper & cool.
Makes approx. 75 cookies
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Ingredients:
- 5 cups all-purpose flour
1 cup plus 3 tablespoons sugar, divided
4 teaspoons baking powder
2 teaspoons baking soda
1/8 teaspoon salt
1-1/4 cups shortening
4 egg yolks
1/2 cup sour cream
1/4 cup water
1 teaspoon vanilla extract
2-1/2 cups chopped walnuts, divided
1 jar (18 ounces) seedless strawberry jam
Directions:
- In a large bowl, combine the flour, 1 cup sugar, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. In a bowl, whisk the egg yolks, sour cream, water and vanilla; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide into thirds. Chill for 30 Minutes.
Between two large sheets of waxed paper , roll out one portion of dough into a 15×10 inch rectangle. Transfer to an un greased 15x10x1 inch baking pan. Sprinkle with 1-1/4 cups walnuts and 2 tablespoons sugar. Roll out another portion of dough into a 15-in. x 10-in. rectangle; place over walnuts. Spread with jam; sprinkle with remaining walnuts and sugar.
Roll out remaining pastry cut into strips. Arrange in a crisscross pattern over filling. Trim and seal edges. Bake at 350* for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.
Melt 1/2 stick in an 8 inch square pan then, add the following in layers.
1 c. ground graham cracker crumbs
1 c. angel flake coconut
1 small pk cho. chips
1 small pk. carmel chips
1 can condensed milk
1 c. chopped pecans.
Bake 30 min. @ 325 degrees, cool, cut into squares
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Sift together in a bowl:
- 1 2/3 c. sifted flour
1 1/3 c. sugar
1/4 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. allspice
ADD:
- 1/3 c. shortening
1/3 c. water
1/3 c. chopped nuts
2/3 c. raisins
1 c. thick unsweetened applesauce
Directions:
- Mix with electric mixer on Medium speed for 2 minutes, Scrape bottom and sides constantly. Pour batter into 1 square pan9X9X2 greased generously and dusted with flour.
Bake 50 to 55 minutes in a 350 degree.
Cool and serve with whipping cream
