Chocolate and Marshmallow candy

Ingredients:

1 lb XXXX sugar
1 can Pet Milk (small)
1 cake chocolate (small)

Directions:

Cook 10 minutes after it begins to boil
Add small piece butter
Cook 1 minute

Take from fire and add 1 tsp vanilla
And 4 oz or 13 marshmallows
Beat until creamy
Pour into buttered pans

Fruit or Vegetable Salad Dressing

Ingredients:

2 eggs
1 cup sugar
½ c vinegar
sift of flour
pinch of salt
butter size of walnut

Directions:

Beat eggs, add sugar, flour and salt and beat
Add vinegar gradually, mix well
Add butter and cook until clear or until it begins to thicken

Use this for fruit salad

For vegetable salad:

add 2 tsp French mustard dressing

Macaroni Cheese Salad

Ingredients:

1 pkg macaroni and cheese dinner
½ c mayonnaise
1 c diced celery
2 tbsp diced green pepper
2 tbsp diced green onion
2 tbsp diced pimento
salt, pepper to taste

Directions:

Boil macaroni as directed Drain Add mayonnaise and contents of envelope and toss well Fold in remaining ingredients Chill and serve from salad bowl
Or pack into a greased 4 cup mold and chill well Unmold on let5tuce and serve with cold meats or deviled eggs Garnish with tomato wedges, radishes and black olives, to taste Yield: makes 4 average servings

Stuffed Zucchini

Ingredients:

4 zucchini (about 2 ¼ pounds)
½ pound very lean ground beef
¾ cup chopped onions
1 tsp minced garlic
¼ pound mushrooms, chopped
3 tsp crushed dried marjoram
3 tbsp finely chopped parsley
¾ cup fresh, unsalted bread crumbs
1 egg, lightly beaten
2 tbsp peanut, vegetable or corn oil
Freshly ground black pepper to taste

Directions:

Trim off end of each zucchini
Slice in half lengthwise
Using a melon baler or a spoon. Scrape out the center of each zucchini half to
make casings for stuffing
Walls should be ¼ inch thick
Reserve the scraped out pulp
Chop the pulp
There should be 1 ¾ cups

Bring enough water to boil to cover the zucchini casings when added
Parboil for ten minutes, drain

Heat skillet and add ground beef, stirring with the side of a heavy metal spoon to
break up lumps until the meat loses its red color
Add the onion and the garlic and cook, stirring occasionally, until the onion wilts
Add the mushrooms and zucchini pulp
Cook for about 5 minutes

Remove from heat and add the marjoram, parsley, bread crumbs, egg and pepper
Return to stove and heat briefly
Add equal amounts of the filling to each zucchini half, piling it up and smoothing
it over

Brush the baking dish with half the oil
Arrange the zucchini halves, stuffed side up in the dish
Dribble the remaining oil on top
Bake 45 minutes in 375 oven

Sweet Potatoes en Casserole

Ingredients:

Whitman’s Marshmallow whip
6 medium size sweet potatoes
1/3 c hot milk
2 tbsp butter
¼ tsp salt

Directions:

Bake or broil potatoes until soft
Remove skins
Mash and mix with butter, milk and salt
Mix in a heaping tbsp chopped pecans or almonds
Place in casserole dish and cover with marshmallow whip
Place in medium oven (250) Bake until whip is browned

Seven Minute Frosting

Ingredients:

1 unbeaten egg white
7/8 c granulated sugar
½ tsp flavoring (vanilla)
½ tsp Royal Baking Powder

Directions:

Place all ingredients except flavoring and baking powder in top o double boiler
Place over boiling water and beat with beater for 7 minutes or until thick
Add flavoring and baling powder, beat again and spread on cake

Chocolate frosting – add to above 1 ½ squares of melted unsweetened chocolate
2 minutes before taking from fire

Marshmallow frosting – add 8 marshmallows, cut fine, as frosting begins to thicken

Vanilla-Butternut Pound Cake

Source – Florence Haines

Ingredients:

3 cups sugar
3 sticks margarine
5 large eggs
3 cups flour
¼ tsp salt
1 small can of milk (add water to make 1 cup)
2 tbsp vanilla & nut flavor

Directions:

Cream shortening, sugar and salt
Add eggs, one at a time
Add flour and milk alternately, ending with flour
Fold in flavoring by hand

Bake in greased tube pan for one hour and forty five minutes at 375 degrees
Start in cold oven – DO NOT OPEN DOOR WHILE BAKING

Remove from pan immediately