COOKIES DECORATED WITH CHERRIES 1964
From Billie Reid
4 oz. pkg. red or green candied cherries
1/4 cup shortening
1/4 cup butter
3/4 cup sugar
1 egg
1 T. milk or cream
1 t. vanilla
1 1/4 cups sifted flour
1/4 t. baking powder
1/4 t. salt
Mix together the shortening, butter, sugar and egg.
Stir in the milk or cream and vanilla.
Sift the flour, baking powder and salt together and then stir into the other ingredients.
Chill dough.
Press dough with cookie press onto lightly greased baking sheets.
Bake at 425 for 5-7 minutes.
As soon as cookies are removed from oven, decorate with cherries cut in halves.
Makes about 5 dozen cookies.
CHOCOLATE FLUFF FROSTING 1964
From Billie Reid
1/2 cup sugar
3 T. cornstarch
1/4 t. salt
3 squares unsweetened chocolate
3/4 cup boiling water
1 1/2 t. vanilla
2 cups marshmallow creme
2 T. butter
Sift together first three ingredients.
Combine chocolate and water in saucepan; stir over low heat until chocolate is melted.
Add dry ingredients and boil, stirring constantly, until mixture is thick.
Remove from heat.
Blend in vanilla, marshmallow creme and butter.
Stir while mixture cools.
Use while frosting is warm.
Yield: frosting for two 8" or 9" cake layers.
CHOCOLATE CREAM CAKE FILLING 1964 AND CREAM CAKE FILLING 1964
From Billie Reid
1/4 cup sugar
1 1/2 T. cornstarch
1/4 t. salt
1 cup milk
1 egg, well beaten
1 t. vanilla
Mix sugar, cornstarch, and salt in top of double boiler.
Slowly stir in milk.
Cook and stir over boiling water until mixture thickens.
Stir a small amount into beaten egg - then, at once blend this back into the rest of the hot mixture.
Cook and stir 2 minutes more over hot water.
Remove from heat.
Stir in vanilla.
Chill.
Beat creamy smooth.
Spread between cake layers.
Fills a 9" layer cake generously.
CHOCOLATE CREAM CAKE FILLING
Reduce cornstarch to 1 T. and mix 2 1/2 T. cocoa with the sugar and cornstarch mixture.
FOR EXTRA RICH FILLING:
Fold 1/2 cup whipped cream into either of the above recipes after beating smooth.
PIZZA WITH PEPPERONI 1963
From Billie Reid
1 cake yeast
1/4 cup lukewarm water
1 cup hot water
2 T. butter
1 1/2 t. salt
3 1/2 cups flour (approximate)
1 cup ground pepperoni (6 oz.)
1 clove garlic (optional)
2 6-oz. cans tomato paste
4 cups aged cheddar cheese
2 t. oregano
grated Italian style cheese
To make dough for pizza, soften yeast in lukewarm water and let stand 5 minutes.
Pour hot water over butter and salt. Let cool to lukewarm.
Then combine with yeast and gradually stir in flour, mixing until dough is smooth.
Knead lightly.
Divide into 2 balls and roll out into circles 1/8" thick, on two large cookie sheets. Turn up the edge of dough to make a 1/2" rim.
Spread dough with tomato paste and cover with grated cheddar cheese. Sprinkle pepperoni over top. Next, add oregano. Shake Italian style cheese over pizza.
Bake at 425 degrees for 20 minutes.
MEAT AND POTATO CASSEROLE 1963
From Billie Reid
1 tall can Milnot*
2 cups cubed, cooked ham, beef, etc.
1 T. minced onion
1/2 t. salt (except with ham)
1/4 t. pepper
1/2 cup sliced stuffed olives, if desired
4 medium-sized potatoes, sliced
2 T. flour
1/2 cup grated American cheese, if desired
Mix meat, onion, salt, pepper and olives.
In greased 1 1/2 quart casserole, alternate layers of meat mixture and potatoes, sprinkling potatoes with flour.
Pour milnot over top.
Cover. Bake in moderate oven - 350 - for 1 hour.
Remove cover for the last 15 minutes of baking time and sprinkle with cheese.
Makes 6 servings.
*Milnot is the brand name for a filled milk.
Filled milk is essentially evaporated skim milk where the milk fat has been replaced with the equivalent amount of a substitute fat. Milnot is a milk and vegetable oil blend that is the cooking equivalent of evaporated milk.
Milnot is a cooking alternative to evaporated milk.
SCOTCH TOFFEE BARS 1964
From Billie Reid
1/3 cup melted butter
2 cups oats
1/2 cup firmly-packed brown sugar
1/4 cup dark corn syrup
1/2 t. salt
1 1/2 t. vanilla
TOPPING:
1 6-oz. pkg. chocolate morsels (1 cup), melted
1/4 cup chopped nuts
Pour butter over oats; mix thoroughly. Add sugar, syrup, salt and vanilla - blending well.
Pack firmly into a greased 7 x 11 inch pan.
Bake in preheated very hot oven - 450 degrees - for about 12 minutes.
Cool thoroughly.
Loosen edges and turn out of pan.
Spread with melted chocolate. Sprinkle with nuts.
Chill. Cut in bars.
Store in refrigerator.
CHERRY BRIGHT ANGEL PIE 1963
From Billie Reid
1 3 oz. pkg. cherry gelatin
1/4 cup sugar
hot cherry juice plus water to make 1 cup
1/2 cup cold water
1 cup cream, whipped
1 2/3 cups drained, pitted red cherries, syrup-packed
Dissolve gelatin and sugar in hot liquid. Add cold water.
Chill until slightly thickened. Then fold in whipped cream.
Fold in cherries and pour into cooled crust. Chill until firm.
MERINGUE CRUST
Beat 2 egg whites with 1/8 t. cream of tartar until foamy throughout.
Add 1/2 cup sugar, 2 T. at a time, beating after each addition until sugar is blended.
Then continue beating until this meringue mixture will stand in very stiff peaks.
Add 1 t. vanilla and beat well.
Spoon into lightly greased 9" pie pan and make a nest-like shell, building sides up above edge of pan.
Bake in slow oven - 275 - for 45 to 50 minutes.
Cool.
