Combine ingredients in a large bowl and mix well.
Store cocoa mix in an airtight container.
To serve, place 1/3 cup mix in a cup.
Add 1 cup boiling water and stir well.
Place instant cocoa mix in a small bowl.
Heat milk and butter in saucepan to scalding point.
Add hot liquid to instant cocoa mix and stir briskly for 2 minutes.
Serve hot or cold.
Yield: 3/4 cup.
In a large mug pour 6 to 8 ounces of hot water over instant cocoa; mix well until dissolved. Spoon whipped cream onto cocoa; top with candy sprinkles and a cherry.
Beat egg whites stiff.
Beat sugar in egg whites.
Roll Ritz crackers fine.
Add to egg mixture with pecans, chopped fine. Butter pie plate, pour mixture into plate.
Bake 30 minutes at 350\u00b0.
Let it get cold and put Dream Whip, made by recipe, and add confectioners sugar and instant cocoa on top and put in refrigerator.
In large bowl combine all ingredients.
Store in airtight container.
Give mix with the recipe for Hot Cocoa.
Yields 16 cups of mix, enough for 32 servings.
Preheat oven to 350 degrees.
Mix food coloring and cocoa and set aside.
Cream Crisco, sugar and eggs together and beat until fluffy.
Mix until well blended.
Use 2 or 3 teaspoons mix for 1 cup cocoa, filling cup with boiling water.
Serves 35.
Sift together all ingredients.
To serve, place 1/3 cup mix in a cup.
Add 1 cup boiling water and stir hot.
When you serve, try a cinnamon stick.
Yields 5 cups mix.
In large bowl, combine all ingredients; mix well.
Store in large resealable plastic bag or tightly covered container.
Stir mix before measuring.
For each serving, place 3 to 4 tablespoons of dry
mix in cup.
Fill with 1 cup boiling water; stir well. Makes about 7 cups mix; 28 to 37 (1 cup) servings.
One cup prepared cocoa, cal:
60; fat:
1 gram.
Combine all ingredients well. Store in an airtight container. To serve, use 1/4 cup cocoa mix per cup of hot water.
Combine ingredients in a large bowl and mix well.
Store cocoa mix in an airtight container.
To serve, place 1/3 cup mix in a cup.
Add 1 cup boiling water and stir well.
Yields 5 cups of mix.
To serve, combine 1/3 cup dry mix and 1 cup hot water.
Top each serving with marshmallows and use peppermint or cinnamon stick as a stirrer.
Makes approximately 4 quarts or enough for 48 servings.
One cup cocoa and more powdered sugar may be added, if desired.
Mix thoroughly in a very large container and store in a coffee can.
To fix a cup, heat water and add 2 or 3 generous tablespoons of mix to each cup.
Pour boiling water over mix.
Stir and serve.
Mix together ingredients.
For drinks, 1/3 cup of chocolate mix with 12 ounces hot water.
Combine all ingredients thoroughly.
Store in airtight container.
Stir 6 tablespoons of mix into 3/4 cup hot water.
This mix gives a much richer flavor than the instant cocoa on the market and is very convenient to keep on hand and use as needed.
Makes 15 servings.
For cocoa mix, stir together milk powder, nondairy creamer, cocoa powder, Equal and, if desired, cinnamon.
Cover and store in an airtight container.
Blend all ingredients thoroughly.
Use 2 heaping tablespoonfuls to 1 cup boiling water.
Using saucepan, cook on stove the butter, instant cocoa mix, sugar and milk.
Stir and boil about 5 minutes. Add peanut butter. Stir in and add vanilla.
Add the coconut flakes and oatmeal. Mix well.
Drop by teaspoon on cookie sheet until cool.
Store cookies.
For cocoa mix, stir together milk powder, nondairy creamer, cocoa powder and Equal.
Cover and store in airtight container. For each serving, in a heat-proof mug, add 3/4 cup boiling water to 1/3 cup cocoa mix.
Stir to dissolve.
Makes 2 2/3 cups mix (eight 6 ounce servings).
Diabetic Exchange:
1 Milk.
In large bowl, combine all ingredients.
Store in an airtight container.
To make hot cocoa, combine 1/2 cup mix with 1 1/8 cups of boiling water.