This recipe was clipped from a newspaper (must be from the Ann Landers column) and the date “5/25/84” written on it. Recipe is typed below along with a scanned copy.

Dear B.J.: I swore I would never print another recipe, but your plea has softened my heart, and maybe my head, because I’ve decided to run it again. Here it is:

ANN LANDER’S WORLD FAMOUS MEATLOAF

2 pounds ground round steak
2 eggs
1 1/2 cups bread crumbs
3/4 cup ketchup
1 tsp. Accent
1/2 cup warm water
1 package Lipton’s onion soup mix

Beat thoroughly. Put into loaf pan, cover with two strips bacon if you like that flavor. Pour over all one 8-ounce can tomato sauce. Bake one hour at 350 degrees. Serves six.

This recipe was clipped from a newspaper, date unknown but probably sometime between the 1970s and 1990s. Recipe is typed below along with a scanned copy.

CORNBREAD DRESSING

2 cups finely chopped celery
1 – 1 1/2 cups finely chopped onion
1/2 cup butter
6 cups stale dry bread crumbs
6 cups dry cornbread crumbs
3 – 4 cups warm chicken stock (or water)
1/2 pound pork sausage
2 eggs, well beaten
Salt and pepper to taste
1/2 teaspoon sage
4 tablespoons butter

In a large skillet over medium heat, sauté celery and onions in 1/2 cup butter and set aside.

Combine breads in a large mixing bowl. Pour chicken stock (or water) over bread and toss to moisten. Add celery and onions.

In the same skillet, cook sausage over medium heat until it is brown and crumbly; drain well. Taste the dressing at this point and correct seasoning if necessary.

Use to stuff poultry or turn mixture into a buttered 3-quart casserole or 9-by-13-inch baking pan and lightly pat down to compress and smooth top. Dot with 4 tablespoons butter. Bake at 350° for 45-60 minutes or until a light brown crust begins to form around edges.

Yield: 18-20 servings

This recipe was clipped from “The WORKBASKET” magazine, 1978. Recipe is typed below along with a scanned copy.

Touch-of-Lemon Sugar Cookies

2 cups sugar
1 cup butter or margarine, softened
1 tablespoon grated lemon peel
1/4 cup lemon juice
1 teaspoon vanilla
2 eggs
3 1/4 cups Pillsbury’s Best All Purpose or Unbleached Flour
1 teaspoon salt
1 teaspoon soda
1 teaspoon cream of tartar
Sugar

In large bowl, blend first 6 ingredients until smooth. (Lightly spoon flour into measuring cup; level off.) Stir in flour, salt, soda and cream of tartar. Chill 1 hour. Preheat oven to 325°F. Form dough into 1-inch balls; roll each in sugar. Place 2 inches apart on greased cookie sheets. Bake 15 to 20 minutes until light golden brown. (Cookies will be soft in center.) Cool 2 minutes; remove from cookie sheets. 4 to 5 dozen cookies.

High Altitude–3,500 Feet: Bake at 375°F. for 12 to 15 minutes.

This recipe was clipped from a label or packaging of some kind, probably Marshmallow Fluff, date is unknown. The recipe is typed below along with a scanned copy.

FLUFF FUDGE

Combine: 1 jar Marshmallow Fluff, 1 small can evap. milk, (2/3 cup) 1/4 c. butter, 1 1/2 c. sugar, 1/4 tsp. salt. Boil 5 min. over moderate heat, stirring constantly. Remove from heat. Stir in until melted: 2 pkgs. (2 c.) semi-sweet chocolate pieces, 1 tsp. vanilla. 1/2 c. chopped nutmeats (optional). Pour into greased pan 8″ x 8″ x 2″. Chill until firm. YIELD: APPROX. 2 1/4 lbs.

MERINGUE (It never weeps). With each egg white, use 1 heaping tablespoon Fluff. Beat the egg white, beat in Fluff. Pile lightly on pie or pudding. Brown in quick oven (450°), 3 to 5 minutes.

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

Ingredients for Picnic Chicken are: three broiler-fryer chickens, cut in serving pieces; three teaspoons salt, one and one-half teaspoons monosodium glutamate, two cups flour, one-half teaspoon pepper, two teaspoons dried leaf tarragon, one teaspoon leaf marjoram, three-fourths cup butter or margarine, and one cup buttermilk.

Sprinkle chicken pieces on both sides with one and one-half teaspoons salt and monosodium glutamate. Mix together, flour, remaining salt, pepper, tarragon and marjoram.

Divide butter between two 10×15-inch baking pans lined with heavy duty foil. Place in 425 degree oven about five minutes until butter melts.

Dip chicken pieces in buttermilk, then roll in flour mixture. Place skin side down on baking pans. Bake in 425-degree oven 25 minutes. Turn chicken pieces; reverse pans in oven; bake 20 minutes longer.–Yields about 12 servings.–POLLY PAFFILAS

This recipe was clipped from a newspaper and is stapled to another near identical recipe for Lipton Sun Tea (the directions differ slightly, but recipe is the same), date is unknown. Recipe is typed below along with a scanned copy.

How to make Lipton Sun Tea

1. Put three (3) Lipton Family Size Tea Bags in a clean gallon jar and fill with cold water. (If desired, you may substitute nine (9) regular (cup size) tea bags.)*
2. Cap loosely and place in the sunshine, away from combustible materials, for three to four hours.*
3. Remove tea bags. Add recipe ingredients, such as sweeteners or lemon, if desired. Serve over ice.
4. Refrigerate within five hours of brewing start.

*Vary the number of tea bags and the duration of brewing according to the tea strength you desire.

This recipe was clipped from packaging of some kind, probably Dream Whip. Date is unknown, I’d guess anywhere between the 1980s and 1990s. The recipe is typed below along with a scanned copy.

DREAM PIE

In any of your favorite cream pie flavors.

2 envelopes DREAM WHIP Whipped Topping Mix
2 3/4 cups cold milk
1 teaspoon vanilla
2 packages (4-serving size) JELL-O Brand Instant Pudding and Pie Filling, any flavor
1 baked 9-inch pie shell, cooled

1. Prepare whipped topping mix with 1 cup of the milk and the vanilla as directed on package, using large mixer bowl.
2. Add remaining 1 3/4 cups milk and the pie filling mix. Blend; then beat at high speed for 2 minutes, scraping bowl occasionally.
3. Spoon into pie shell. Chill at least 4 hours. For an 8-inch pie, prepare 1 envelope whipped topping mix with 1/2 cup milk; add 1 cup milk and 1 package (4-serving size) instant pudding and pie filling.

This recipe was clipped from a magazine, date unknown but probably the 1980s or 1990s. Recipe is typed below along with a scanned copy.

Ruby Red Salad Dressing

2 tablespoons flour
1 1/2 teaspoons sugar
1 teaspoon paprika
1 teaspoon powdered mustard
Pinch ground red pepper
2/3 cup water
1 egg yolk
2 tablespoons salad oil
2 tablespoons cider vinegar

In top portion of double boiler, combine flour, sugar, paprika, mustard and red pepper. Add water and egg yolk; whisk until smooth. Cook and stir over simmering water until thickened, about 5 minutes. Remove from heat. Whisk in oil and then vinegar until smooth. Cover and chill. Serve over salad greens, if desired. Makes 1 cup.

About 0.65 mg. sodium per tablespoon.