Dorothy Byrnside, FMS 3 Tbsp cocoa2/3 cup milk2 cup sugar1/2 stick butter3 cup oatmeal (instant)2/3 cup peanut butter1 tsp vanilla Use crunchy peanut butter if desired or add your favorite nuts. Cook in saucepan and boil for 2 minutes. Take off heat. Add 3 cups oatmeal. Add 2/3 cup peanut butter and 1 teaspoon vanilla.
Dorothy Byrnside, FMS 3/4 cup shortening1 cup brown sugar1 egg1/4 cup water1 tsp vanilla1 cup sifted flour1 tsp salt1/2 tsp soda3 cup oats (uncooked)1 cup peanut butter Place shortening, sugars, egg, water and vanilla in mixing bowl; beat thoroughly. Sift together flour, salt and soda; add to shortening mixture mixture, mixing well. Blend in oats … Continue reading Peanut Butter Oatmeal Cookies
Dorothy Byrnside, FMS 5 eggs, separated1 cup confectioners sugar3 Tbsp cocoa1/2 pint whipped cream Beat egg yolks until creamy. Add sugar and cocoa slowly. Fold in stiffly beaten egg whites. Line a 12x15 inch pan with wax paper. Pour mixture into pan with wax paper. Pour mixture into pan and bake in moderate oven (350°) … Continue reading Chocolate Roll
Dorothy Byrnside, FMS 3 eggs1/2 cup sugar1 cup Karo1 cup chopped nuts1 tsp vanilla1/2 tsp salt Beat eggs slightly; add sugar, Karo, vanilla, nuts and salt. Beat well after each addition. Pour into unbaked 9 inch pie shell and bake for 50 minutes or until brown. For miniature pies, place dough in muffin pan. Fill … Continue reading Pecan Pie
Dorothy Byrnside, FMS 2 cup corn meal1/2 cup flour1 tsp sugar1 cup chopped onion3 chopped jalapeno peppers3/4 cup water1 tsp salt2 tsp baking powder1/2 tsp soda1 bell pepper, chopped fine1/2 cup buttermilk1/2 cup melted butter Mix dry ingredients. Blend in remaining ingredients. Drop with spoon in hot fat, at 375°. Makes about 30.
Dorothy Byrnside, FMS 2 package active yeast2 cup warm water6 1/2 to 7 cup sifted flour (plain)1/4 cup soft shortening1/2 cup sugar2 tsp salt1 egg In mixing bowl, dissolve yeast in water. Add sugar, salt and about half the flour. Beat 2 minutes. Add egg and shortening. Gradually beat in remaining flour until smooth. Cover … Continue reading No-Knead Refrigeration Rolls
Dorothy Byrnside, FMS 2 lb good lean beef1 cup Irish potatoes1 cup carrots2 Tbsp tapiocaSalt and pepper1 cup celery1 cup onions2 cans Snap-E-Tom® tomato cocktailSeason-All® Cube and mix together meat and vegetables. Season to taste with salt, pepper, Season-All® and any other desired seasonings. Place in a Dutch oven. Dissolve tapioca in the tomato juice … Continue reading No Peep Stew
Dorothy Byrnside, FMS 1 (No. 303) can corn1 (No. 303) can tomatoes3 eggs, beaten2 tsp flour1 green pepper, finely chopped2 tsp minced onion1/2 lb grated American cheese1 tsp sugarSalt and pepper to taste Mix all ingredients; pour into greased casserole dish. Bake at 350° for 45 to 50 minutes. Yields 6 servings.
Dorothy Byrnside, FMS 3 (1lb) cans pork and beans2 slices chopped bacon1 large green pepper, chopped3/4 cup catsup1/2 bean can water2 medium onions, chopped2/3 Tbsp Worcestershire® sauce1/2 Tbsp salt1/4 cup sugar Combine all ingredients in bean pot. Bake at 350° for 2 hours and 30 minutes. Yields 6 to 8 servings.
Dorothy Byrnside, FMS 2 large potatoes, grated1 small onion grated1/2 tsp salt1 egg beaten1/2 cup flour Combine all ingredients; spoon into fat. Fry until golden brown. Serve hot. Yields 4 servings.