[expand title=’Ingredients’]1 c. sugar
1 tbsp. Sweet and low (artificial sweetener)
8 tbsp. cocoa (unsweetened)
1/2 c. corn oil
1 c. unsifted flour
1/2 tsp. salt
1/4 tsp. baking powder
1/2 c. broken nuts
5 sm. eggs (4 med.)
2 tsp. Vanilla[/expand]
Beat eggs well, add liquid ingredients. Add dry ingredients, beat well. Pour into greased and floured 9 x 15 inch pan. Bake at 350 degrees for 25 minutes until springs back to touch. Cool, cut into 2 inch squares. Serves.
[expand title=’Ingredients’]1/2 c. uncooked rice
1 c. water
1/2 c. raisins
2 1/2 c. skim milk
3 lg. beaten eggs
Artificial sweetener to equal 1/2 c. sugar
2 tsp. vanilla
1/4 tsp. salt
1/4 tsp. Cinnamon[/expand]
In large saucepan, bring rice and water to a boil. Stir, cover, then simmer until rice is tender and liquid absorbed – about 15 minutes. Turn rice into 1 1/2-quart casserole. Stir in raisins; set aside. In saucepan, scald milk; gradually add eggs, sugar, vanilla and salt. Pour over rice mixture. Set casserole in pan containing 1 inch of water and bake at 350 degrees for 65 to 70 minutes, or until knife inserted in center comes out clean. Sprinkle with cinnamon before serving.
[expand title=’Ingredients’]2 cups Navy Beans (cooked)
1 14 oz. can evaporated milk
1 stick butter
1 teaspoon nutmeg
1 teaspoon cinnamon
2 T. Flour
2 cups Sugar
2 T. Vanilla
Cook beans until soft. Preheat oven. to 350 degrees.
In electric blender, blend beans, butter, milk, eggs, nutmeg and flour about 2 minutes on medium speed. Pour mixture into a large mixing bowl. Add sugar and vanilla. Mix well. Pour into pie shells. Bake about one hour. until golden brown. Makes 2 or 3 Bean Pies.
[expand title=’Ingredients’]1 lg. or 2 sm. pkg. lemon Jello
2 c. boiling water
16 oz. (2 c.) 7-Up
2-3 sliced bananas
1 sm. crushed and drained pineapple (save juice)
2 tbsp. instant flour (Wondra)
1 c. pineapple juice
1/2 c. sugar
Dissolve Jello in boiling water. Add 7-Up. Cool. Pour into 9×13 inch pan. Add bananas and pineapple. Cover with miniature marshmallows. Refrigerate until set. In a saucepan, mix above ingredients. Cook all until pudding consistency. Take off heat. Add 2 tablespoons butter and stir. Cool. Spread this over marshmallow layer. Top with 4 oz. grated American cheese (buy it by the chunk in Deli).
[expand title=’Ingredients’]4 cups all-purpose flour
2 teaspoons salt
1 cup shortening
1 cup milk
8 ounces dried apricots
1 (6 ounce) package dried peaches
3/4 cup white sugar
2 cups vegetable oil for frying
To Make Crust: In a large bowl, mix together flour and salt. Cut in shortening until mixture is crumbly. Mix in milk and stir until dough forms a ball. Roll out dough and cut into 18 6-inch circles. Set aside.
2 To Make Filling: In a large saucepan, combine apricots, peaches, and sugar. Add enough water to cover fruit. Cover pan and cook over low heat until fruit is falling apart. Remove lid and continue to cook until water is evaporated.
3 Place oil or shortening in small high-sided skillet. Place over medium heat. Spoon equal amounts of filling into each pastry circle and fold in half. Seal pastry with a fork dipped in cold water.
4 Fry a few pies at a time in hot oil, browning on both sides. Drain pies on paper towels.