This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

No Cook Divinity

1 pkg. Betty Crocker fluffy white frosting mix
1/3 cup light corn syrup
1/2 cup boiling water
1 tsp. almond extract
1 pkg. (16-oz.) powdered sugar
1 cup cut-up candied cherries or chopped nuts

Blend dry frosting mix, corn syrup, water and almond extract in small mixer bowl. Beat on high speed until stiff peaks form; about 5 minutes. Transfer to large mixer bowl; blend in sugar gradually on low speed or by hand. Stir in cherries. Drop mixture by teaspoonsful onto waxed paper. When candies feel firm, turn and dry at least 12 hours. Store in airtight container. Makes 5 to 6 dozen candies. Can be frozen in airtight container up to 2 months.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Chicken Rice Casserole

1 chicken bouillon cube
1/2 cup shortening
2 Tbsp. flour
1 cup milk or light cream
3 cups diced cooked chicken
3 cups cooked rice
3/4 cup chopped celery
1/2 cup chopped onion
1 jar (2 oz.) pimientoes, drained and chopped
1 Tbsp. chopped parsley
1 tsp. salt
1/2 tsp. pepper
1/4 cup cornflake crumbs

Dissolve bouillon cube in 1 cup hot water. In skillet, melt shortening; stir in flour, add bouillon and milk gradually. Cook and stir over medium heat until thickened and bubbly. Add chicken, rice, celery, onion, pimiento, parsley, salt and pepper. Pour into 2 1/2-quart casserole; sprinkle with cornflake crumbs. Bake at 350 degrees for 25 to 30 minutes or until top is brown. Makes 8 servings.

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Potato Pancake (In blender)

In blender and chop a little before adding rest of potatoes:

2 eggs
1/4 c. milk
1/2 sm. onion, chopped
1/4 c. flour
1/4 tsp. baking powder
1 tsp. salt
dash of pepper

4 med. potatoes peeled and coarsely chopped – half amount in blender at time.

Fry on griddle. Suggest serve with applesauce.

Fresh Applesauce

4 med. apples – 1/4 c. water
1/4 c. sugar – 2 Tbsp. lemon juice

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Corn Cakes (Pancakes)

1/2 cup flour
1 teaspoon sugar
1/2 teaspoon salt
3 teaspoon baking powder
1/2 cup yellow cornmeal
1 egg, well beaten
2 tablespoon melted butter
Sweet milk

Sift flour, sugar, salt and baking powder together.

Add cornmeal and blend.

Add egg, butter and enough milk to make a thin batter.

Bake on hot well-greased griddle.

This recipe was written on a slip of paper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Blueberry Cornmeal Pancakes

Sift together:

1 c. cornmeal
3/4 c. sifted flour
3 Tbsp sugar
1 tsp soda
1 tsp salt

Add 1/2 c. blueberries – (drained) fresh or frozen, thawed, and mix and add following:

Add 1 1/4 c. buttermilk
2 eggs (beaten)
2 Tbsp. veg. oil

Mix & fry on 400°

This handwritten recipe card was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Apple Buttermilk Pancakes

Sift together:

2 c. pre-sifted flour
1/4 c. sugar
2 tsp. b. powder
1 tsp. b. soda
3/4 tsp. salt

Beat:

2 egg – beat til thick and lemon color
2 c. buttermilk
1/2 tsp. vanilla

Add sifted dry ingredients.

Then stir in apple.

2 apples, (peeled, cored and thinly sliced)

Spray pan with Pam and fry pancake.

This handwritten recipe card was found in a large collection, marked date is January, 1971. I’ve typed it below along with a scanned copy.

Buttermilk Waffles
Makes 3 large waffles

Sift dry ingredients into large bowl.

1 1/2 c. sifted flour
1 T. sugar
1/2 t. b. soda
1/2 t. salt
1 t. b. powder

Mix and add the following:

2 egg yolks, add to after beaten slightly:
1 1/2 c. buttermilk
6 Tbsp melted butter

Add to dry ingredients and fold in stiffly beaten egg whites and bake in waffle iron.

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Rice Buttermilk Pancakes
16 – 4″ pancakes

2 c. sifted flour
2 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
2 Tbsp. sugar

Sift together and add egg yolks and buttermilk to dry ingred. (amounts below). Then the cooking oil and cold rice and fold in beaten egg whites.

3 eggs – separated
2 1/2 c. buttermilk
5 Tbsp. shortening or cooking oil
1 c. cold rice