nder.
Flute.
For recipes using a baked pie crust
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
Cut rhubarb into small pieces; place in a 9 x 13-inch pan. Pour sugar over rhubarb; sprinkle Jell-O over sugar and add marshmallows.
Cream the sugar and Crisco.
Add egg and beat well. Add the milk, flour, salt and baking powder.
Drizzle over top. Bake 50 minutes at 300\u00b0.
Cut rhubarb into small pieces.
Put in bottom of 9 x 13-inch pan.
Spread sugar over rhubarb.
Sprinkle the jello over the sugar.
Add the marshmallows.
Cream 1/2 cup sugar and Crisco. Add egg; beat well.
Add the milk, flour and baking powder. Drizzle this over top.
Bake 50 minutes at 350\u00b0.
Mix flour, Crisco, sugar, salt and baking soda.
Work like pie dough.
Mix together eggs and vanilla, then add to dough.
If dough is stiff, add up to 2 tablespoons milk.
Divide dough in half and press 1/2 into a 9 x 13-inch pan.
Put filling over bottom.
Flatten pieces of remaining dough and place on top of filling.
Bake at 350\u00b0 for 35 to 45 minutes.
Cream together Crisco, sugar and margarine.
Add eggs and mix well.
Add pineapple and nuts.
Layer bottom of oblong dish with graham crackers, then a layer of mixture.
Begin and end with graham crackers.
Pour partially jelled jello over dish and set until firm.
Cut in squares.
Makes a good \"Make ahead dish.\"
Crush vanilla wafers real fine. Spread in bottom of glass dish. Mix powdered sugar and Crisco together and spread over vanilla wafer crumbs. Put pineapple over sugar mixture. Whip whipping cream and spread over pineapple. Cover. Refrigerate 24 hours before serving.
eggs, vanilla and butter flavored Crisco.
Beat until creamed.
Line bottom of a 13 x 9-inch pan with graham cracker crumbs. Mix eggs, sugar, Crisco and vanilla together and spread on crumbs. Top with pineapple and then more cracker crumbs.
Refrigerate overnight.
eanwhile, for the apricots in dessert wine syrup, remove peel from
rusts).
---------CROWNJEWEL CHEESE DESSERT----- Prepare Crown Jewel dessert, subsituting cream cheese
Dissolve jello in boiling water in a metal pan.
Remove 1/2 cup of this and put into bowl.
Add 1/2 cup cold water to jello in pan and place in freezer until thick (10-15 min.).
Add 1 cup ice cream to jello in bowl and stir until smooth. Place thickened jello from freezer in dessert dishes and top with ice cream mixture.
Chill for at least an hour and serve.
cups; add to danish dessert. Mix and bring to a
repare the box of Danish Dessert according to directions.
While
he pints of Coconutmilk frozen dessert on the counter to soften
Break cake into bite size pieces.
Arrange half of the cake pieces in bottom of a 13 x 9 x 2-inch baking dish.
Top with half of the undrained pineapple and cherries.
Spread half of the dessert topping over all; top with half of the coconut.
Repeat layers, ending with dessert topping and coconut.
Cover; refrigerate overnight.
Makes 12 servings.
old in half of the dessert topping (Cool Whip) and carefully
Skillet or deep fry in Crisco (see below).
To skillet
Cream the sugar and Crisco together.
Add three eggs and mix.
Add 1 cup flour and mix.
Add the other 3 eggs and mix.
Add the other cup of flour and mix.
Add flavorings and mix for 10 minutes with the mixer on high speed.
Pour batter into an ungreased tube pan.
Cook in 325 degree oven for one hour.
Do not open oven while baking!
Pour
hot water over Crisco, sugar and salt.
Blend and let cool.
Beat
eggs.\tPut
yeast
in warm water;
dissolve. Add yeast
and\teggs
to cooled Crisco mixture and blend.
Add flour and mix well.
Cover and set in refrigerator 4 hours (or overnight).