Pink Punch

Dot Bass 2 package strawberry jello (3 oz)2 small cans frozen orange juice1 (No 2) can pineapple juice1 package strawberry or raspberry Kool-Aid®1 small can frozen lemonade Water as per instructions on packages and cans of frozen juice - 1 quart ginger ale per gallon punch, added at serving time. Lime may be used for … Continue reading Pink Punch


Fruit Salad

Farmerville, La. #207 OES 21 lbs. apples, washed and chopped (to peel is optional) 12 lbs. bananas, peeled and sliced 9 lbs. oranges, peeled, sectioned - optional 1 gal. crushed pineapple - or more - with juice 1 gal. fruit cocktail with juice 3 qts. salad dressing or mayonnaise 150 - 175 Generous Servings


Mrs. Ruth B. Dykes Farmerville, La. #207 OES Mr. Garners Crockett, Tex. 2 cookers will serve 100 people Cook at 400° about 3 1/2 - 4 hours FOR ONE ELECTRIC COOKER: Start 3 lbs coarsely ground Suet to cooking. (6#) Add 22 lbs coarsely ground beef (44#) Then add: 6 large onions, finely chopped (12) … Continue reading Chili

Spud Nuts

Serves 60 Add together and set aside: 1 cake yeast 1/2 cup warm water Add together: 2 cups scalded milk 1 tsp salt 1/2 cup sugar 2/3 cup shortening Let cool and add: 1 cup mashed potatoes 2 beaten eggs dissolved yeast 6 - 7 cups flour Roll dough out and cut 1/2" spud nuts. … Continue reading Spud Nuts