Other recipes in this category
  • Oatmeal Picnic Cake
    1 1/4 c. boiling water
    1 c. quick rolled oats
    1/2 c. margarine or butter softened
    1 c. granulated sugar
    1/2 c. brown sugar
    2 eggs
    1/4 c. frozen orange juice
    concentrate thawed undiluted
    1 tsp. vanilla
    1 3/4 c. flour
    1 tsp. baking powder
    1 tsp. soda
    1/2 tsp. salt
    1/2 tsp. cinnamon
    Nut topping (recipe follows)
    In small bowl pour water over oats set aside. Cream butter with sugars until fluffy. Beat in eggs one at a time beating well after each. Beat in orange concentrate and vanilla. Stir together flour baking powder soda salt and cinnamon. Blend into creamed mixture alternately with oats. Turn into greased 13 x 9 inch pan. Bake in preheated 350 degree oven for 40 minutes or until cake springs back when pressed lightly. Cool on rack. Spread with nut topping. Place under boiler 1 minute or until golden. Serves 12.NUT TOPPING
    In saucepan combine 1/2 cup packed brown sugar 1/4 cup butter 2 tablespoons orange juice concentrate undiluted. Stirring bring to a boil cook 1 minute. Remove from heat. Stir in 1 cup flaked coconut and 1/2 cup chopped walnuts.
  • "Barbeque Sauce For Ribs, Steak, And Chicken"
    STEAK AND CHICKEN 4 to 5 lbs. ribs steak or chicken
    3 c. water
    1 c. red wine vinegar
    1 1/2 c. soy sauce
    1 c. brown sugar
    3 tbsp. garlic chopped
    6 green onions chopped
    3 tbsp. sesame oil
    2 to 3 tbsp. minced fresh ginger
    1 to 2 tbsp. honey
    2 tsp. Tabasco sauce
    Combine all the ingredients in a large bowl. Stir well. Arrange ribs steak or chicken in a shallow glass or ceramic pan. Do not use a m metallic pan. Pour the marinade over the meat. Cover and refrigerate 24 to 48 hours. Lift the meat from the marinade and place on hot grill. Use marinade to baste the meat while it is cooking.
  • Ring-tum-diddy
    1 lb. bacon diced
    2 lg. green peppers
    3 (1 lb. 3 oz.) cans tomatoes
    3 med. onions
    3 (1 lb. 3 oz.) cans corn
    Salt & pepper to taste
    1/2 lb. American cheese
    12 slices toast
    Dice and fry bacon. Wash seed and chop green pepper. Slice onions thin. Add pepper and onion to bacon. When pepper and onion are browned add tomatoes and corn and season to taste. Heat thoroughly and add cheese. Allow cheese to melt. Serve on toast. Serves 12.
  • Bourbon Barbeque Sauce
    1 c. ketchup
    1/3 c. bourbon
    1/4 c. molasses
    1/4 c. vinegar
    1 tbsp. Worcestershire sauce
    2 tsp. soy sauce
    1/2 tsp. dry mustard
    1/4 tsp. pepper
    2 cloves garlic crushed
    1 tbsp. lemon juice
    Mix well let stand several hours.
  • Chocolate Picnic Cake
    2 c. sugar
    2 c. flour
    Put in a bowl and set aside. 1 c. water 1 stick margarine 1/2 c. Crisco Put in a pan over low flame and bring to a boil while stirring. Let cool slightly then pour over flour mixture and mix well. 2 eggs 1 tsp. soda 1 tsp. vanilla Add to the above and mix well. Pour in greased and floured large jelly roll pan. Bake at 400 degrees about 18 minutes until done. Put icing on cake while hot.ICING
    1 stick margarine
    4 tbsp. cocoa
    6 tbsp. milk
    Put in pan over low heat. Stir until margarine melts. Add 1 tsp. vanilla 1 c. chopped nuts Mix well.