Other recipes in this category
  • Flinthills Trail Bars
    1/4 c. margarine
    1 1/2 to 2 c. brown sugar packed
    5 1/2 to 6 c. granola (1 lb. box)
    1 c. peanut butter
    1/2 c. evaporated milk
    1 tbsp. honey
    Melt margarine. Blend in peanut butter. Add brown sugar and milk. Bring to a boil add honey. Boil 3 minutes stirring constantly. Pour granola into greased 9 x 13 inch pan. Pour boiling mixture over granola. Mix well then pack smooth with back of spoon. Chill to firm. Cut into squares.
  • Trailaide Oatmeal Cookies
    1 3/4 c. flour
    1 tsp. baking soda
    1/2 tsp. salt
    1/2 c. butter or margarine softened
    1/2 c. chunky peanut butter
    1 c. sugar
    1 c. packed brown sugar
    2 eggs
    1/4 c. milk
    1 tsp. vanilla
    2 1/2 c. uncooked oats
    1/2 c. semi sweet chocolate chips
    1/2 c. raisins
    1. Stir flour baking soda and salt together set aside. 2. In a large bowl beat butter peanut butter and both sugars until creamy. 3. Beat in eggs milk and vanilla. 4. Stir in the flour mixture. 5. Stir in oats chocolate chips and raisins. 6. Drop rounded tablespoonfuls 3 apart on ungreased cookie sheets. 7. Bake in preheated oven at 350 degrees for about 15 minutes or until lightly browned. 8. Place on rack to cool. Makes about 3 1/2 dozen cookies.
  • Bar-b-que Bean Salad
    1 (1 lb.) can cut green beans
    1 (1 lb.) can kidney beans
    1 (1 lb.) can wax beans
    1/2 c. chopped green pepper
    1/2 c. finely chopped parsley
    1 purple onion
    MARINADE
    3/4 c. sugar
    2/3 c. cider or wine vinegar
    1/3 c. corn or safflower oil
    1 tsp. salt
    1 tsp. coarse pepper
    1/2 tsp. garlic salt
    Open drain and rinse beans. Drain well in colander. Place in 2 deep flat container that can be covered in refrigerator. Add chopped green pepper parsley and purple onion which has been thinly sliced and separated into rings. Make Marinade In glass 2 or 4 cup measuring cup mix sugar well with vinegar to dissolve sugar. Add salad oil and the seasonings. Mix well with wire whisk or fork. Pour over container with vegetables in it. Cover and refrigerate for at least two days mixing gently several times. Taste for seasoning. Add a bit more salt if desired (do not cut amount of sugar or it will not be as delicious). Drain to serve reserving marinade to keep over any remaining salad. This salad gets better and may be kept up to a week or more in the refrigerator. Serves 8 to 12 depending on the rest of the menu.
  • Campground Torpedo
    4 torpedo rolls (or shortie hoagie
    rolls)
    Thousand Island salad dressing
    8 slices cooked salami
    4 lg. slices Swiss cheese
    8 slices cooked ham
    4 Kosher dill spears
    Cut rolls lengthwise but not all the way through. Spread Thousand Island dressing on each side of cut side of roll (at least a generous tablespoonful on each side). On each roll place in order 2 slices salami 1 slice Swiss cheese and 2 slices ham. Put pickle spear down center of fold. Fold over and wrap in heavy duty aluminum foil using drug store wrap. Put on grill 10-15 minutes until hot turn if necessary. Done hen you can hear the cheese and pickle juice sizzle.
  • Bar-b-que Sauce
    1 qt. water (4 c.)
    1 pt. vinegar (2 c.)
    1/8 c. sugar
    1/2 c. salt
    1 tbsp. pepper
    1 lb. margarine
    1/2 oz. garlic (1 tbsp.)
    1/2 oz. Worcestershire sauce
    Mix and heat. DO NOT BOIL. Enough for 8 chickens.