12 oz. butterscotch chips 1/2 c. peanut butter 1 c. Spanish peanuts 5 oz. Chinese noodles
Melt butterscotch chips, add peanut butter and blend. Add peanuts and Chinese noodles and blend well. Form into nests on waxed paper and cookie sheet. Cool in refrigerator. Add jelly beans, M & M's or candy of your choice.
1 box shredded wheat (10 to 12 biscuits) 2 (8 oz.) pkg. chocolate chips 1/2 jar chunky peanut butter
Crush biscuits fairly fine. Melt chocolate chips over hot water until JUST SOFT. Add peanut butter to melted chocolate, thoroughly mix, then add to shredded wheat. Put 1 tablespoon mixture on waxed paper - shape into nest and chill. Fill with jelly beans - makes approximately 18 nests.
Melt chocolate in top of double boiler over boiling water. Add evaporated milk and mix. Cook 2-3 minutes, then add vanilla and sweetener. Spread on small foil pie pan or plate. Chill. Cut into 8 pieces. Form into egg shaped balls and then roll lightly in pudding powder or chopped nuts.
10 or 12 eggs 1 1/2 c. sugar 1 tsp. salt 1 tsp. vanilla 1 tsp. lemon juice 1 1/2 c. cooked rice 4 c. milk 1/2 c. melted butter
Beat eggs well. Add sugar and beat until creamy. Add vanilla, salt and lemon juice. Beat in cooked rice and melted butter then add and beat in milk. Pour ingredients into greased baking dish and bake 350 degrees for about 1 hour or until firm.
1 (15 oz.) can crushed pineapple 1/4 c. sugar 1 lg. pkg. lemon Jello 1 1/2 c. cold water Juice of 1 lemon 6 oz. grated mild Cheddar cheese 1/2 c. sliced almonds 1 lg. (about 12 oz.) Cool Whip Yellow food coloring
Combine pineapple and sugar in saucepan and bring to a boil. In bowl, place Jello. Stir in pineapple mixture to dissolve Jello. Add water and lemon juice. Chill to soft set. Add cheese and nuts. Fold in Cool Whip. Add a few drops of yellow food coloring to give salad more color. May be poured into a mold or pretty dish to set.
3 med. y ams, unpeeled Juice of 2 oranges Juice of 1 lemon 1/2 lb. ham or Canadian bacon 1 c. firmly packed brown sugar 1/2 tsp. salt
Preheat oven to 350 degrees. Cook yams in boiling water until tender; peel. Slice 1/2 inch thick. Strain juices. Fry ham over low heat until edges are brown; remove ham. Pour sugar into skillet in which ham was browned; add juices and salt. Cook for 5 minutes. Place half the yams in baking dish; add ham. Cover with remaining yams. Pour sugar mixture over top. Bake for 30 minutes at 350 degrees. Yield: 4 servings.
1/4 tsp. food color 3/4 c. boiling water for each color 1 tbsp. vinegar for each color
For each color, measure food color, water and vinegar into bowl about size of a cereal bowl. Mix well with spoon, use separate spoon for each color. To make orange dye: mix equal amounts of red and yellow. To make purple dye, mix blue and red. To make green dye mix blue and yellow.
6 salad plates Ice cream scoop or tablespoon Can opener Small knife Cutting board Small spoon
YOU'LL NEED: 6 lettuce leaves, rinsed with water and drained 1 (16 oz.) carton cottage cheese 2 (16 oz.) cans pear halves, drained 3 slices American cheese, cut in half 6 green olives with pimento, cut in half 3 maraschino cherries, cut in half
Place a lettuce leaf on each plate. Place 1 scoop of cottage cheese on the lettuce leaf for the bunny's head. Next, place 1 whole pear half, cut side down, for the body. On a cutting board, cut a second pear half into 2 pieces; place the pieces above the cottage cheese head to look like ears. Cut each American cheese half into 6 narrow strips for the whiskers, placing 3 on each side of the bunny's head. Place olive halves for the eyes. Use a cherry half for the mouth and a dab of cottage cheese for the tail. Serve the salad first or serve with the meat course. (Makes 6 servings.)
6 lg. eggs 2 env. Knox gelatin 3 oz. pkg. fruit flavored gelatin 1 1/2 c. boiling water
To prepare egg shells, use large needle to pierce wide end of egg. Tap needle to make a hole 1/2 inch wide. Stick needle into egg to break yolk. Empty eggs into a bowl. Carefully rinse inside of shells and let dry thoroughly. Combine unflavored and fruit gelatin in a mixing bowl. Add boiling water and dissolve thoroughly. Let cool 10 minutes. Using a measuring cup, carefully pour gelatin mixture into egg shells. Place in egg carton with hole side up. Refrigerate until firm, five hours or overnight. Surprise children by letting them peel the eggs. For easy peeling, dip egg in warm water before peeling.
1 c. butter 1/2 c. sugar 2 yolks 1/2 tsp. vanilla 1/2 tsp. brandy flavoring (optional) 2 c. flour 1 tsp. baking powder 4 tsp. whole cloves Confectioners' sugar
1. Mix first 5 ingredients. Blend flour and baking powder into butter-sugar mixture. 2. Mold moons and crescents, place on greased cookie sheet. Stick 1 whole clove in each cookie. 3. Bake at 350 degrees for 10 to 12 minutes. Stand and let cool 2 minutes. Dust with confectioners' sugar.
1 stick melted butter 1/2 c. milk 2 packs reg. pudding (not instant), any flavor
Boil all the above for 2 minutes, stirring constantly. take off heat and add 1 pound of powdered sugar, mix well. You may add 1 cup of peanut butter or 1 cup coconut, or 1 cup of nuts, or candied fruit. Cool and shape into eggs. Chill. Then coat with chocolate. You can decorate or roll into crushed nuts, coconut, or sprinkles. Keep in airtight containers.