Blushing Bunny Recipe From Girls Scout Troop

1 servings
1 tablespoons butter or margarine
1 tablespoons all-purpose flour
1 cup milk
1 cup tomato sauce or cooked tomatoes 1/3 teaspoon dry mustard
2 cups shredded Cheddar or process American
Melt the butter in a saucepan. Blend in flour. Add milk all at once. Cook and stir, over medium heat, until thickened and bubbly. Stir in the tomato sauce and dry mustard. Mix thoroughly. Stir in the shredded cheese. Cook over low heat until cheese is melted and sauce is smooth. Serve over toast. Many people enjoy Blushing Bunny over mashed potatoes, rice, saltine crackers, or as a topping for a hot bacon or ham sandwich.

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Sweet Potato Biscuits

1 cup all-purpose flour
1 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
1 cup mashed, cooked sweet potatoes 1/4 cup milk Flour
Stir together 1 cup flour, baking powder, and Vi teaspoon salt. Cut shortening into flour mixture, with a pastry blender or 2 knives, until size of small garden peas. Add mashed sweet potatoes and milk. Blend with a fork. Roll on a lightly floured surface to Vi-inch thickness. Cut with floured biscuit cutter. Never use a glass to cut biscuits.

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Sweet Potato Pie From Skip

sweet potato pie
(One 9-inch pie)
1 unbaked 9-inch pie shell
1.1/2 cups cooked and mashed sweet potatoes
1/2  to 2/3 cup brown sugar, firmly packed
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/8 teaspoon nutmeg
2 eggs
1 cup undiluted evaporated milk V2 teaspoon vanilla extract
In a mixing bowl, combine and mix well the sweet potatoes, brown sugar, salt, cinnamon, cloves, nutmeg, and eggs. Add milk and vanilla. Blend until smooth. Pour into unbaked pie shell. Bake 10 minutes in a 425° oven. Reduce heat to 325° and bake for about 30 to 35 minutes or until done. Remove from oven and place pie on rack to cool.
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1970s Pie Crust

Pie Crust Recipe
(One 8- or 9-inch crust)
1/3  cup oatmeal
1/3  cup wheat germ
1/3  cup toasted sesame seeds
1/2 stick (1/4 cup) butter or margarine
Toast oatmeal in a preheated 250° oven for 10 minutes. Add wheat germ, stir, and bake 5 minutes. Add sesame seeds and butter. When butter is melted, mix well and pat into pie plate. Cool. Fill with your favorite chiifon filling.
These cookies need no comment from me. But, I would like to share one from a mother of ten. She used half the amount of chocolate called for in the recipe, and to her surprise, no one knew the difference.
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Hamburger Soup

(6 to 8 servings)
1 tablespoons fat or oil
1 pound ground beef
1 cup chopped onions 1 cup diced potatoes 1 cup shredded cabbage 1 cup sliced carrots 1 cup sliced celery % cup (raw) rice 1 cup canned or fresh tomatoes 6 cups water Yz teaspoon dried parsley flakes or 1 tablespoon chopped fresh parsley
1 bay leaf
2 peppercorns (optional)
Salt to taste
Heat the fat in a large kettle with a tight-fitting cover. Add beef and chopped onion. Cook over medium heat until lightly browned, stirring with a fork to break up meat. Add potatoes, cabbage, carrots, celery, rice, tomatoes, water, parsley, bay leaf, peppercorns, and salt. Mix well and bring to a boil. If needed, add enough water to cover vegetables. Cover. Reduce heat. Simmer for about 60 minutes or until vegetables are done.
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Fish Chowder From Tina

Fish Chowder Recipe
(6 to 8 servings)
1 tablespoons butter, margarine, or drippings
1 onions, chopped
1 to 6 potatoes, diced
2 cups boiling water 1 tablespoon salt
Pepper to taste 1 pound boneless fish, fresh or frozen 1 quart milk, scalded 1 can (13V2-ounce size) evaporated milk
Heat in a kettle or large Dutch oven the butter or margarine. Add onions and cook over low heat until tender. Add potatoes, boiling water, salt and pepper. Cook until potatoes are almost done. Place fish over potatoes. Cover and cook over medium heat for 10 to

14 minutes or until fish is cooked. Do not overcook. Add hot scalded milk and evaporated milk. Simmer, uncovered, until hot. Note: This is excellent when made the day before and reheated (do not boil) when ready to use.
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