Combine first 3 ingredients and line pan with 1/2 of crumb mixture.
Dissolve jello in 1 cup hot water.
Chill until set.
Put Carnation milk in freezer, in shallow pan, until it starts to freeze.
Then beat until stiff and add jello.
In another bowl, beat cream cheese with 1 cup sugar and vanilla.
Fold cheese mixture into jello mixture and beat until smooth.
Add crushed pineapple.
Pour into lined pan.
Top with remaining half of crumb mixture.
Chill overnight.
Mix together boiling water and jello.
Chill Carnation milk and beat until milk stands in peaks, then mix everything together with beater, except graham cracker crumbs.
Line graham cracker crumbs on bottom of a 7 1/2 x 11 1/2-inch dish.
Pour ingredients on top.
Sprinkle a few graham cracker crumbs on top.
Chill until well set.
Dissolve lemon Jell-O in 1 cup hot water.
Cool.
Cream large package cream cheese with 1 cup sugar.
Add Jell-O mixture.
Add Carnation milk.
Beat slowly with electric mixer until thick.
Add drained pineapple.
Pour into a 13 x 8 x 2-inch baking dish that has been lined with graham cracker or vanilla wafer crust.
Chill overnight.
Beat eggs.
Add sugar and salt together.
Add Carnation milk and vanilla.
Blend well to mix.
Pour into 8 individual custard cups.
Sprinkle with nutmeg.
Place in a pan 2 1/2 inches deep. Add hot water to pan until 1 inch deep.
Bake 40 to 50 minutes in a moderate 350\u00b0 oven or until a knife comes out clean.
Remove from water.
Cool and serve.
Cook in heavy saucepan until clear and thick or to 250\u00b0 on a candy thermometer. Add the Carnation milk (take pan off burner), adding a small amount at a time. Stir into hot mixture until milk is all used. Continue cooking, stirring constantly to 240\u00b0. Add 1 teaspoon vanilla and pour into greased pan to cool. When cold, cut and wrap each piece in waxed paper.
Cream margarine and shortening with sugar.
Add eggs one at a time, beating between each.
Gradually add flour and milk.
Add salt.
Add flavoring.
Bake at 300\u00b0 for 1 1/2 hours.
Cool in pan.
Prepare graham cracker crust according to directions on box. Set aside 3/4 cup of mixture to sprinkle on top of cheesecake. Press remainder in 12 x 7 x 2-inch pan.
It will fill level full. Combine Jell-O with boiling water and chill slightly.
Combine sugar with cream cheese.
Whip chilled Carnation mix until it is the consistency of whipped cream.
Add chilled Jell-O, cream cheese and sugar to whipped Carnation and whip until thick.
Pour into crust.
Sprinkle graham cracker crumbs on top and chill until set.
Chill Carnation milk before starting recipe.
Mix lime jello with 5 cups boiling water.
Chill jello for a while until soft set.
Add pineapple, cottage cheese and mayonnaise and mix well. Whip the Carnation milk and add.
Mix well and chill.
f pan.
PLACE chocolate, milk and butter in medium microwavable
Dissolve Jell-O in boiling water. Cool until slightly.
thickened.
Beat cream cheese, sugar and lemon juice with mixer until.
smooth. Add thickened Jell-O and beat well.
In a separate bowl, beat the Carnation milk until fluffy.
Add cream cheese/Jell-O mixture and beat well with mixer.
Line bottom of 9 x 13-pan with crushed Graham crackers.
Spread filling over and top with 1/4 cup more crushed.
Graham crackers. Chill.
Dissolve Jell-O in boiling water. Cool until slightly thickened.
Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well.
In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer.
Line bottom of 9 x 13-pan with crushed Graham crackers, if not using pre-made crust.
Spread filling over and top with more crushed Graham crackers. Chill.
Dissolve jello in boiling water.
Let cool.
Cream the cream cheese, sugar and vanilla.
Whip the chilled Carnation milk into cream.
Add jello, lemon juice and whipped cream into the creamed mixture above.
Pour into cooled graham cracker crumb crust (crust recipe on crumb box is great).
Add a sprinkle or two of the crumbs on top of cake before baking.
May also sprinkle with chopped nuts if desired.
Boil
chicken
until
done.
Save broth and cooked spaghetti noodles
in
it.
Drain
noodles
and
add 1/2 stick of butter, 1 can mushroom soup, small can of Carnation milk, salt and pepper to taste.
Mix well.
Add chicken pieces, cut into bite size pieces.
Can add olives, if you like.
Heat in 325\u00b0 oven for 30 minutes, longer if you have refrigerated it.
This recipe improves with age.
Serves 15 people.
Chill milk until cold.
Cream cheese and sugar until smooth. Mix Jell-O and water, let cool a little and then mix with cheese mixture; add lemon juice.
Beat milk until stiff; fold in cheese mixture.
Crush wafers and add melted margarine.
Line a 9 x 13 x 2-inch pan with half the crumbs.
Pour in cheese mixture and sprinkle remaining crumbs on top.
Chill.
Mix for 2 minutes the milk and instant pudding.
Cream together the cream cheese and the thawed lemonade.
Beat until fluffy.
Pour into pudding and milk.
Pour into pie crusts.
Top with Cool Whip.
This makes 2 pies.
Cheesecake:
Combine 1st 3 ingredients;
Beat eggs well.
Add sugar and vanilla.
Add part of the Carnation milk and pudding mix.
Blend well.
Add remainder of Carnation milk, salt and enough milk to fill to the fill line of a 1-gallon freezer.
Grease 9 x 13-inch pan.
Pour in croutons.
Sprinkle with cheese.
Beat 1 dozen eggs.
Add Carnation milk and enough regular milk to make 4 cups.
Add salt and pepper.
Mix all liquid together; pour over croutons and cheese.
Refrigerate overnight. In the morning, cook bacon; crumble over pan.
Bake 1 hour at 325\u00b0.
Mix cake mix, melted butter and 2/3 cup Carnation milk.
Pour 1/2 batter into 13 x 9-inch pan.
Bake 10 to 15 minutes at 350\u00b0. Melt caramels with 1/2 cup Carnation milk.
Pour over cake.
Add 1 cup nuts and 1 cup chocolate chips.
Pour other half of batter over and sprinkle with chopped pecans and bake.
Mix the chocolate cake mix, 1/2 cup Carnation milk and butter or margarine together.
Spread 1/2 of batter in a 9 x 13-inch pan and bake at 350\u00b0 for 9 minutes.
Melt caramels in 1/3 cup Carnation milk and keep warm.
Spread over baked batter.
Sprinkle pecans and chocolate chips over caramel.
Spread on remaining batter and bake 18 to 20 minutes at 350\u00b0.