In a heavy pan, bring sugar, Karo syrup and butter to a boil. Take off of heat.
Add vanilla and peanut butter; stir until it melts.
Add Post Toasties; stir to coat completely.
Drop by spoonfuls onto wax paper and cool.
Combine sugar and syrup; bring to a rolling boil.
Remove from heat.
Add butter, peanut butter and Post Toasties.
Put into a 9 x 13-inch pan or drop by spoon.
Cool.
Cook and watch carefully sugar and butter for 3 minutes.
Pour hot syrup over nuts and Post Toasties and place in an ice cold ring mold.
Pack down somewhat in mold.
(For best results, place ring mold in freezer hours before using.
Grease mold with margarine.) Cool in refrigerator.
Release mold onto serving plate and serve with mounds of vanilla ice cream in center.
Bring sugar and syrup to a boil.
Remove from heat and add peanut butter.
Stir until melted.
Mix together Post Toasties, coconut, vanilla and salt.
Mix both mixtures together quickly and drop onto waxed paper while still very warm.
Allow to set.
Place the tuna in the freezer for 10 minutes; this helps it firm up, which makes it easier to slice.
Use a sharp chef's knife to cut the tuna into roughly 1/8-inch slices. As you work, gently press each slice onto the cutting surface with your fingers, to flatten it, then transfer to a large serving platter, arranging the slices in 1 layer.
Sprinkle the slices generously with the salt, then with the shallot, capers, red pepper flakes and basil.
Combine the olive oil and lemon juice in a sealable container, close the container and ...
Remove skin from chicken.
Mix flour with the G Washington Golden and garlic powder (set aside 1 tablespoon flour mixture).
Coat chicken with flour and brown in butter.
Place chicken in a baking pan.
Stir reserved flour into the butter in the skillet.
Slowly add water and stir over low heat until slightly thickened.
Add chutney and stir until blended.
Pour sauce over chicken.
Cover with foil and bake at 325 degrees for 45 minutes.
Remove cover and bake for 15 more minutes.
Serve with rice or egg noodles.
In a soup kettle, add cubed chicken, boullion, Washington's seasoning, corn and spices to the chicken broth.
Bring to a boil and simmer for approximately 10 minutes.
Add noodles and simmer for an additional 5 minutes
Serve.
Crush the Post Toasties in a low flat bowl.
Pour the evaporated milk in another.
Dip the pork chops in milk, then in the crushed Post Toasties.
Add salt and pepper.
Cook on a lightly greased cookie sheet for 35 to 45 minutes or until done.
Pour boiling water over Post Bran and set aside.
Cream butter and sugar.
Add eggs and buttermilk.
Add Kellogg's Bran, add dry ingredients.
Fold in soaked Post Bran.
Wash lentils, rinse and drain in cold water.
In saucepan, saute celery, carrots, parsley, onion and garlic in oil over low heat for 15 minutes (in saucepan).
Add tomato sauce and bay leaf. Boil water and add lentils, vegetables, George Washington seasoning, oregano, bay leaf, vinegar, Tabasco sauce, salt and pepper.
Simmer for 1 hour.
Yields 10 servings. (Freezes well.)
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
Cream together oil, shortening and sugars.
Add eggs and vanilla.
Sift in flour, baking soda and powder.
Mix in oatmeal, Post Toasties, chocolate chips, pecans and coconut.
Put 6 scoops on each cookie sheet with an ice cream scoop.
Heat oven to 350\u00b0. Cook 10 to 15 minutes.
In a large casserole dish, mix potatoes, sour cream, onion soup mix and cheese.
Also, add salt and pepper in a saucepan; melt butter.
After it melts, crumble your Toasties in with your butter.
When the Post Toasties are pretty well soaked in the butter, spread over the contents already in the dish.
Bake at 350\u00b0 for one hour or until cheese is brown.
Blend the first 3 ingredients together and add the eggs, vanilla, oatmeal and Post Toasties. Sift together and add the flour, baking soda and baking powder.
Stir in the chocolate chips and pecan halves (optional).
Use ice cream scoop to put dough onto large cookie sheet (6 to sheet).
Bake at 350\u00b0 for 18 minutes.
Gradually add sugar to beaten egg whites.
Fold in coconut and Post Toasties.
Add salt and flavoring.
Bake at 300\u00b0 for 12 minutes on greased cookie sheet.
Let stand on sheet until cool.
Melt together margarine and shortening; cream with brown and white sugars.
Add eggs and vanilla.
Sift together baking powder, flour and salt; add to mixture.
Mix in oatmeal, Post Toasties, coconut, chocolate chips and pecans.
Use 1/4-cup measuring cup to drop cookies, 6 cookies to sheet.
Bake at 350\u00b0 to 375\u00b0 for 15 minutes, until light brown.
Fold sugar and salt gradually into egg whites.
Fold Post Toasties and coconut gradually into mixture.
Add almond extract. Drop from teaspoon on greased baking sheet.
Bake in a 350\u00b0 oven for 10 to 12 minutes.
Makes 3 dozen cocoroons.
Boil 1 cup sugar and 1 cup syrup 1 minute.
Add a few chocolate chips.
Take off burner.
Add 1 cup peanut butter and 2 1/2 to 3 cups crushed Post Toasties.
Drop on wax paper.