Stir and blend well.To serve use about 2 teaspoons per cup of boiling water.Store in an airtight can or jar and this mix will keep for several weeks.Makes about 1-1/2 pints. ...
Mix well the first 3 ingredients. Fold in the whipped topping. Spoon into the baked pie shell and chill for 4 to 6 hours. Makes 6 to 8 servings. ...
Place flour and sugar in a large mixing bowl.Make a nest in the flour and sugar.Place in saucepan the margarine, Crisco, vanilla, water and chocolate.Melt these ingredients in the saucepan. ...
Mix sugar and cocoa until smooth.Add milk, butter and vanilla.Cook on medium heat for 2 minutes after it boils.Let cool and beat until creamy.Will frost a 9 x 13-inch cake. ...
Melt oleo; add flour and nuts.Press in a 9 x 13-inch pan. Bake at 350\u00b0 for 15 minutes; let cool. ...
Heat oven to 350\u00b0.Mix cake mix, butter and nuts.Press 1/2 to 3/4 of the mixture into bottom of a 9 x 13-inch greased and floured pan. Bake 6 minutes. ...
Brown celery and onions in melted shortening.Stir in flour and salt. Add soup and milk. Cook until it thickens.Add salmon and lemon juice.Pour into greased baking dish.Make biscuits and place on sal ...
Preheat oven to 325\u00b0.Stir together flour and baking soda. ...
Put layer of graham crackers and pour 1/2 of pudding mix. Then add another layer of graham crackers; pour remaining pudding mix.Put one more layer of crackers and pour fudge topping on top.Put in re ...