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Author: Beth
Blueberry Muffins
BLUEBERRY MUFFINS 2 cups sifted flour 4 teaspoons baking powder ¾ cup sugar 1 teaspoon salt 1 cup fresh (frozen or canned blueberries (drained if using canned)) 2 eggs ½ cup melted butter ((do not substitute margarine or shortening)) 1 cup milk Put paper muffin-cup liners in 12 to 14 muffin cups. Preheat oven […]
Ribbon Sandwiches
Ribbon Sandwiches 3 packages Cream Cheese mayonnaise dash salt 2 loaves of bread red food coloring ¼ cup nut meats ¼ cup seedless raisins Cream the cream cheese with a fork. Add mayonnaise to thin & mix salt in Divide mixture into two equal parts. Into one part mix a few drops of food […]
Popcorn (or cereal) balls
Popcorn Balls 7 cups popped popcorn ((or Kix or Cheerios)) 1 cup sugar ⅓ cup water ⅓ cup light corn syrup 1 tsp salt ¼ cup butter 1 tsp vanilla Put the corn or cereal in large oiled bowl. Mix sugar, water, syrup, salt and butter in large saucepan. Cook until 250° or until […]
Seashore Salad
SEASHORE SALAD 4 ounces shell macaroni ¾ cup canned salmon ½ cup celery (diced) ½ cup sweet pickle (diced) ¾ cup salad dressing ((or mayo)) Parsley watercress Cook: macaroni in boiling; salted water until tender. Drain and rinse in cold water. While it drains again, flake salmon. To the salmon, add the celery, pickle […]