This recipe is one of four different recipes included on a promo paper card (I believe for Crisco Oil since it’s one of the ingredients mentioned in all four recipes). Date unknown. Recipe is typed below along with a scanned copy.

DAD’S BARBECUE SAUCE
(Makes about 1 1/2 cups)

1/4 cup Crisco Oil
1 cup chopped onion
3/4 cup water
1/2 cup ketchup
1 tablespoon sugar
1 teaspoon garlic salt
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
1 beef bouillon cube

In a medium size saucepan, brown onion in hot Crisco Oil. Add rest of ingredients and simmer about 30 minutes.

Use to baste grilled or broiled meats such as spareribs, hamburgers, or frankfurters. (Enough barbecue sauce for either 3 1/2 lbs. spareribs, or 1 1/2 lbs. of hamburger or frankfurters.)

This tangy sauce is high in the onion flavor men love.

This recipe was clipped from a magazine, date unknown. Recipe is typed below along with a scanned copy.

Coconut-Pecan-Pumpkin Cookies

1/4 cup shortening
1 egg
1 cup pumpkin
1/2 cup brown sugar
1/2 cup granulated sugar
2 1/4 cups flour
1/2 cup water
1/2 cup milk
1 teaspoon soda
ginger, cinnamon and nutmeg to taste
1/2 cup coconut
1/2 cup chopped pecans

Mix shortening, egg and pumpkin; add sifted dry ingredients alternately with milk and water. Stir in pecans and coconut. Drop by spoon on greased cookie sheets. Bake at 350° about 10 minutes.

This recipe was clipped from a magazine, date unknown. Recipe is typed below along with a scanned copy.

Lemon Crinkles

3/4 cup shortening
1 1/4 cups sugar
1 teaspoon salt
1 egg
2 teaspoons lemon extract or to taste
1/4 cup evaporated milk
1/4 teaspoon yellow food coloring
1 teaspoon baking powder
1/4 teaspoon baking soda
2 cups sifted all purpose flour
1/4 cup sugar (for rolling)

In mixing bowl cream shortening, 1 1/4 cups sugar and salt; add egg, extract and yellow coloring, combining thoroughly. Gradually beat in evaporated milk. Add dry ingredients and beat at low speed, scraping sides of bowl often. Chill 30 to 60 minutes. Shape with wet hands into 1-inch balls and roll in sugar. Place on greased cookie sheet about two inches apart. Bake at 350° about 10 to 12 minutes or until cookies are golden brown. Remove immediately from baking sheet after baking. Makes about 6 dozen.

This recipe was written on a lined index card, date unknown. Recipe is typed below as-is along with a scanned copy.

El Chico Hot Sauce

4 c. tomatoes
2 tbsp vinegar
2 tbsp Wesson oil
1 tsp salt
1 tsp mashed garlic buds
3-4 tsp red flaked peppers (more or less depending on how hot you like it.

Place in a blender for few seconds.

This recipe was clipped from a newspaper, date unknown. The recipe includes instructions for freezer storage with Seal-A-Meal boilable pouches. Recipe is typed below along with a scanned copy.

Freshly Frozen Strawberry Syrup

4 pint baskets fresh strawberries, washed and stemmed
1 1/2 cups water
Sugar (about 4 cups)
1/4 cup fresh lime or lemon juice

In broad kettle bring berries and water to boil. Reduce heat; simmer 10 minutes. Pour mixture through several thicknesses of cheese cloth, pressing pulp lightly with spoon. Measure juice back into kettle, adding 1 cup sugar for each cup of juice. Bring to boil, stirring until sugar dissolves; boil 2 minutes. Stir in lime juice, skim off foam. Pour 1 cup amounts into five 8 fluid ounce 8 x 6-inch Seal-A-Meal boilable cooking pouches; seal with Seal-A-Meal appliance (or, seal in 5-inch lengths of 10-inch wide boilable cooking pouch material). Store in freezer. To serve: heat pouches in boiling water 3 to 4 minutes to thaw. Serve over pancakes or waffles. Makes 5 (1 cup) pouches.

This quick recipe for hot sauce was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

Hot Sauce

Combine 1 pound ground beef, 1 good sized onion chopped, 1 tablespoon salt, 1-2 teaspoon black pepper, 2 tablespoons paprika, 1 tablespoon chile powder. Mix thoroughly by hand. Add 3 cups water and 1 teaspoon red pepper. Mix well. Cook over low flame about 3 hours, adding a little more water if necessary. Stir often to keep mixture smooth and fine. This can be premade.

This recipe was clipped from a magazine, date unknown. It’s sparse on details but it looks like you marinade the ribs in the sauce, cook and then just before done add the topping and bake for another 10 minutes. Recipes are typed below along with a scanned copy.

SPARERIBS MARINADE

2 c. catchup
1 c. water
2/3 c. vegetable oil
1/3 c. soy sauce
2 tbs. Worcestershire
2 tbs. vinegar
1 tbs. sugar
1 tsp. paprika
1/2 tsp. Tabasco

TOPPING

2/3 c. fine bread crumbs
1/3 c. flour
1/4 c. brown sugar, firmly packed
1 tbs. cornstarch
1 tbs. dry mustard
1/4 tsp. nutmeg
1/4 tsp. ginger

After the crumbs are sprinkled over the ribs, they go back into the oven for 10 minutes or so, and come out crunchy on the outside, moist on the inside.

These recipes were clipped from a newspaper, date unknown. The first section is for a layered amish pudding (with whipped cream), the last recipe is for an amish pudding cut into squares (with a whipped cream topping suggested). Recipes are typed below along with a scanned copy (this was across two columns so I snipped and combined them together).

LAYERED AMISH DATE PUDDING

Pudding

1 1/2 cups chopped dates
1 tsp. baking soda
1 cup boiling water
1/2 cup granulated sugar
1/2 cup brown sugar
2 tbsp. butter, softened
1 egg
2 tsp. grated orange rind
1 tsp. vanilla
1 1/2 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
1 1/4 cups chopped walnuts

Whipped cream mixture

2 1/2 cups whipping cream
1/2 cup plus 2 tbsp. confectioners’ sugar
2 1/2 tsp. light corn syrup
2 1/2 tsp. vanilla
2 tsp. grated orange rind
Speck of salt

For the pudding, in a bowl combine dates, baking soda and boiling water; cool.

In a large bowl, blend the sugars, butter, egg, rind and vanilla. Stir in flour, salt, baking powder and one cup of the walnuts until crumbly. Add the cooled date mixture and stir just enough to blend. Pour into a greased, 7-by-12-inch cake pan. Bake at 350 degrees for 30 to 40 minutes, until cake shrinks slightly from sides of pan. Cool.

Combine all ingredients for the whipped cream mixture in a large, chilled bowl. Beat with an electric mixer until stiff peaks form.

To assemble, cut cake into eight large pieces. Cut each piece horizontally into two layers. Restack layers, and cut each piece into 12 cubes, to produce 1/4-inch-by-1-inch cubes.

In a 3-quart bowl, alternate four layers of cake cubes with four layers of the cream mixture, beginning and ending with cake. Sprinkle remaining one-fourth cup walnuts over top. Chill.

AMISH DATE PUDDING

1 cup boiling water
1 cup chopped dates
1 tsp. baking soda
1 cup sugar
1 cup flour
1 tbsp. butter
1 egg, beaten
1/4 tsp. salt
1 tsp. vanilla
1/2 cup chopped nuts

Pour boiling water over dates and baking soda; cool. Combine remaining ingredients and mix well. Add date mixture and stir until combined. Pour into a greased and floured, 8-by-8-inch baking pan. Bake at 350 degrees for 30 minutes, or until center springs back when touched. Cut into squares and top with whipped cream.