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  • Yum-Yum Salad
  • 24-Hour Salad
  • Easy Fantasy Fudge
  • Tollhouse Cookies
  • Yum-Yum Salad

    ---------- Recipe via Meal-Master (tm) v7.07
    
          Title: Yum-Yum Salad
     Categories: Desserts, Salads
       Servings:  8
    
          1 pk Lime jello                        3/4 c  Cheese, grated
        1/2 c  Sugar                               1 pt Cream, whipped
          1 c  Pecans                              2 tb Lemon juice
          1 cn Pineapple chunks
    
      Prepare jello as usual. Chill until partly set. Add remaining ingredients.
      Chill until set.
    
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    24-Hour Salad

    ---------- Recipe via Meal-Master (tm) v7.07
    
          Title: 24-Hour Salad
     Categories: Salads, Desserts
       Servings:  8
    
          4 tb Vinegar                             1 c  Pecans, chopped
          2 ea Egg yolks                          20    Marshmallow, miniature
          4 tb Sugar                               2 ea Bananas
          2 tb Butter                              1    Red cherries, sm. jar
          1 cn Pineapple chunks, #2 can          1/2 pt Cream, whipped
          1 cn Fruit cocktail, #2 can
    
      Drain pineaple, fruit cocktail and red cherries. Cook vinegar, egg yolks,
      sugar and butter in double boiler until thick, stirring constantly. Cool.
      Pour vinegar mixture over fruit. Fold in whipped cream. Let stand
      overnight.
    
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    Easy Fantasy Fudge

    ---------- Recipe via Meal-Master (tm) v7.07
    
          Title: Easy Fantasy Fudge
     Categories: Candies, Desserts
       Servings:  2
    
      1 1/2 c  Margarine                                (12 oz ea)
          6 c  Sugar                               1 cn Marshmellow Creme (13 oz)
          2 cn Evaporated milk                     2 c  Chopped nuts
               (5 oz ea; 1 1/3 c total)            2 ts Vanilla
          2 pk Semi-sweet chocolate chips
    
    ---------------------------------(OPTIONAL)---------------------------------
          1 tb Dark rum
    
      Lightly grease 2 (13x9-inch) or 3 (9-inch square) pans. Mix margarine,
      sugar, and milk in heavy 4 to 5-quart saucepan; bring to full rolling boil
      on medium heat, stirring constantly. Continue boiling 5 minutes on medium
      heat (THIS IS NONSENSE, USE TEMPERATURE INSTEAD! -- cch) or until candy
      thermometer reaches 234 deg.F, stirring constantly to prevent scorching.
      Remove from heat. Gradually stir in chips until melted. Add remaining
      ingredients, mix well. Pour into prepared pans. Cool at room temperature;
      cut into squares. Makes about 6 lbs.
    
      High Altitude: Decrease recommended temperature (234 F) 2 degrees for
      every 1000 feet above sea level.
    
      Note: Do NOT substitute sweetened condensed milk for evaporated milk.
      Fantasy Fudge cannot be prepared in a microwave when using the 13 oz jar.
      Smaller microwave batches can be prepared using the 7 oz. jar.
    
      Tip: For easier cutting and cleaning, line pans with lightly greased foil.
      Remove foil before cutting cooled fudge.
    
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    Tollhouse Cookies

    • 3/4 c. butter
    • 1 c. brown sugar, packed
    • 1/2 c. sugar
    • 1 t. vanilla
    • 2 eggs
    • 2 c. flour
    • 1 t. baking soda
    • 1 t. salt
    • 1/2 c. water
    • 1 c. chopped walnuts or pecans
    • 2 c. (12 oz.) semi-sweet chocolate chips
    • 2 c. oatmeal

    Cream butter, brown sugar, sugar, and vanilla until light and fluffy. Add eggs and beat well.

    Combine flour, baking soda and salt; add to creamed mixture. Stir in nuts and chocolate chips and oatmeal and water.

    Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375 °F for 8 to 10 minutes or until light brown. Cool slightly before removing from cookie sheet.

    Makes about 7 dozen cookies.