Mix together. Boil on low heat until it thickens.Pour over biscuits with butter. ...
Mix lemonade, still frozen, with condensed milk and stir well. Fold in Cool Whip and pour into graham cracker crust. Refrigerate until ready to use. ...
Grind all ingredients.Bring to a boil and boil 30 minutes on medium heat.Seal while hot. ...
Wash and cut rhubarb.Put in greased 9 x 9-inch pan. Sprinkle with the rest of the ingredients in order given.Drizzle butter on top.Bake 1 hour at 350\u00b0.Good served with ice cream. ...
Mix ingredients together and pour into container.Use 1/3 cup of mixture for each cup of hot water. ...
Combine all ingredients.Stir well.Cover and chill until ready to serve.Sauce may be kept in refrigerator for up to one week. ...
Butter a 13 x 9-inch cake pan or dish.Line with crackers. Mix pudding and milk and Cool Whip in separate bowl.Alternate crackers and the pudding mix.Finish off pudding mix with one layer of graham c ...
Combine sugar, milk and butter in large saucepan.Cook and stir until soft ball stage (about 15 minutes after it comes to a boil).Then take off heat; add marshmallow cream, chocolate chips and nuts.S ...
Mix together in skillet and stir.Cook to desired thickness. Good with toast or biscuits.This recipe was given to me in 1938 from Annie Allen. ...
Melt chips, peanut butter and paraffin in double boiler.Add roasted peanuts.Beat; drop into cluster on wax paper.Makes approximately 80 clusters. ...