<text>3 - 4 cups bite size zucchini piecesSalt2 tablespoons minced green onions or shallots2 tablespoons minced green pepper3/4 cup chopped tomatoes1/2 cup shredded Cheddar cheese</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Put zucchini in a 1 1/2 quart casserole and sprinkle lightly with salt. Mix onion, pepper and tomatoes and pour over zucchini. Bake covered at 375 degrees for 20 minutes. Remove cover, add cheese and bake 10 minutes or until cheese melts. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>454</text>
</content>
<name></name>
<script></script>
</card>
card_103914.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Combine zucchini and onion in a pan with water cook slowly until tender, drain. Season with salt. In a 1 1/2 quart baking dish alternate layers of zucchini and cheese, ending with cheese on top. Sprinkle with milk, crackers and margarine. Bake at 350 degrees for 30 - 40 minutes. Serves 6. </text>
<text>Beat eggs; add next 4 ingredients and beat well. Add remaining ingredients; blend well. Place batter in 2 greased, floured 9 x 5 x 3 pans. Bake at 325 for 1 hour. Cool 5 - 10 minutes before removing from pan. Cool thoroughly before cutting to serve. </text>
</content>
<name></name>
<script></script>
</card>
card_219501.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 can Campbell's Creamy Chicken Mushroom Soup1/2 c sour cream4 c sliced cooked zucchini1 c shredded carrot1/4 cup finely chopped onion2 cups herb seasoned stuffing mix1/4 c butter or margarine melted</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>In 2 quart shallow baking dish (12x8x2), combine all ingredients except stuffing mix and butter. Toss stuffing mix with butter; spoon over vegetable mixture. Bake at 350°F. for 30 minutes or until hot. Makes aobut 6 cups</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>453</text>
</content>
<name></name>
<script></script>
</card>
card_123246.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup sugar3/4 cup shortening2 eggs2 1/2 cups graham cracker crumbs2 cups miniature marshmallows1/2 cup chopped nuts1 1/2 cups coconut1/2 cup chocolate chips1/4 cup peanut butter</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Boil sugar, shortening and eggs a heavy pan over low heat. Mix dients; press into buttered 9 x 13 pan. Melt together the chocolate chips and peanut butter. Spread over bars. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>246</text>
</content>
<name></name>
<script></script>
</card>
card_219332.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 lbs. yellow squash1 onion1 green pepper1 stick butter8 oz. pk. of herb stuffing1/2 pt. sour cream1 can of cream of chicken soup.</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Boil sliced squash, peeled & diced onion and seeded & diced pepper in small amount of water until tender. Drain well and set aside. Melt butter and mix with stuffing. Divide stuffing/butter in half.Reserve 1/2 for top of casserole. Combine other half with squash, onion, pepper, sour cream and soup. Mix well, place in buttered casserole dish. Top with remaining stuffing. Bake at 325 for 35-40 minutes. Serves 8.</text>
</content>
<name></name>
<script></script>
</card>
card_104007.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup margarine1 cup cold water4 tablespoons cocoa2 cups flour2 cups sugar1/2 cup buttermilkDash salt2 eggs1 teaspoon vanilla3/4 teaspoon sodaFROSTING:1/2 cup margarine4 tabl espoons cocoa4 tablespoons buttermil k1 pound powdered sugar1/2 teaspoon vanilla</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine margarine, water and cocoa in saucepan; bring to a boil. Mix flour and sugar; add chocolate mixture. Add remaining ingredients; mix well and pour into oiled and floured jelly roll pan. Bake at 400 degrees for 20 minutes. When there is 5 minutes baking time left, prepare frosting.FROSTING: Blend margarine, cocoa and buttermilk in saucepan; bring to a boil. Add sugar and vanilla; beat. Spoon over hot cake. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>144</text>
</content>
<name></name>
<script></script>
</card>
card_233682.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>6 oz pork, not too lean, coarsely chopped2 oz peeled shrimp, finely chopped1 t light brown sugar1 T chinese rice wine or dry sherry1 T light soy sauce1 t finely chopped scallions1 t finely chopped fresh ginger24 ready-made wonton skins3 c (approx.) basic stock1 T light soy sauceFinely chopped scallions, to garnish</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>In a large bowl, mix the pork and shrimp with the sugar, wine or sherry, soy sauce, scallions, and ginger. Blend well and leave to stand for 25-30 minutes.Place about 1t of the filling at the center of each wonton skin.Wet and join the edges of each wonton, pressing down with your fingers to seal, then fold each wonton over.To cook, bring the stock to a rolling boil in wok or saucepan, add the wontons and cook 4-5 minutes. Season with the soy sauce and garnish with scallions. Serve. </text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>4</text>
</content>
<name></name>
<script></script>
</card>
card_174278.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Does anyone else remember those wonderfully light little macaroon cookies from Will Wright's Ice Cream Parlor in Southern California during the 60's?1 (8 oz) can cushed pineapple in juice1 (14 oz) can sweetened condensed milk1 (7 oz) package flake coconut1 (2 1/2 oz) package whole almonds, toasted & chopped1/2 cup butter, melted1 teas. grated lemon zest1/4 teas. almond extract1 cup flour1 teas. baking powder</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Drain pineapple well, pressing out excess juice with back of spoon. Reserve juice for beverage or other use. Combine drained pineapple with condensed milk, coconut, almonds, melted butter, lemon zest and almond extract in large bowl.Combine flour and baking powder. Beat into pineapple mixture until blended. Spoon 1" apart onto greased baking sheet. Bake at 350 degrees 13-15 minutes. Remove to wire rack to cool. Store in refrigerator. Makes 3 1/2 doz. medium sized cookies, more if smaller.</text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>4</text>
</content>
<name></name>
<script></script>
</card>
card_85402.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>5 cups water1 cup wild rice1 pound pork sausage1 cup diced celery1 medium onion, chopped1/2 green pepper, chopped1 can cream of mushroom soup</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Bring rice to boil in 2 cups water; drain, rinse and bring to boil in 2 cups fresh water. Meanwhile, brown sausage with celery, onion and green pepper; drain. In 3 quart casserole combine rice with water, sausage mixture, soup and 1 extra cup water. Cover and bake at 325 degrees for 1 1/2 hours. Delicious with chicken. </text>
</content>
<name></name>
<script></script>
</card>
card_43994.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 cups milk (or 2 cups milk and 1 cup water)3 cups whole wheat flour1 cake yeast dissolved in lukewarm water2 tablespoons shortening2 tablespoons sugar2 teaspoons salt2 cups (approximately) white flour</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix together milk and whole wheat flour; add yeast, shortening, sugar, salt, stirring well. Gradually add enough white flour to make dough stiff. Knead until elastic and smooth. Cover and let rise 1 hour. Shape loaves and place in greased loaf pans. Let rise covered with cloth. Bake at 350 degrees for 45 minutes. After baked, turn out of pans immediately. Makes 2 loaves. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>108</text>
</content>
<name></name>
<script></script>
</card>
card_112816.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>5 cups sifted powdered sugar1 cup Crisco (must be Crisco)3 egg whites1 teaspoon vanilla1 1/2 teaspoons almond flavoring</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Sift 3 cups powdered sugar; mix with Crisco until crumbly. Cream together with egg whites, adding one at a time until smooth. Add flavorings. Add remaining sugar; beat thoroughly. Makes enough frosting for 1 cake and for decorating tubes. Can be refrigerated for up to 3 months.</text>
</content>
<name></name>
<script></script>
</card>
card_44214.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Make sponge out of first 3 ingredients plus 3 cups of flour; let rise. Add rest of ingredients. Set in warm place; let rise, punch down. Let rise. Shape into 2 loaves, put in greased pans. Let rise and bake in 350 degree oven for 1/2 hour. </text>
</content>
<name></name>
<script></script>
</card>
card_146506.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Divide dough into 8 squares (press together triangle cuts); Wrap dough around weiner. Bake at 400 degrees for 8 to 10 minutes. Makes 8 sandwiches. </text>
</content>
<name></name>
<script></script>
</card>
card_69942.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 cups sugar1 cup vinegar1 stick cinnamon1 tablespoon whole cloves (in bag)1/2 cup water</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Soak rinds in salt water overnight. Pour off water, put on fresh water to cover; cook until transparent. Meanwhile, combine remaining ingredients, cook a few minutes, remove cloves. Drain rinds; pack in jars and pour syrup over. Seal.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>399</text>
</content>
<name></name>
<script></script>
</card>
card_196974.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/3 cup butter or margarine, softened1/3 cup shortening3/4 cup sugar1 large egg1tblsp. milk1 tsp. vanilla extract2 cups all purpose flour11/2 tsp. baking powder1/2 tsp. saltRed paste food coloring1/3 cup semisweet mini morsels11/2 cup sifted powder sugar2 tblsp. waterGreen paste food coloring</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style26">eat butter and shortening in a large bowl at med. speed with an electric mixer. Gradually add sugar, beating well. Stir in egg, milk, and vanilla. Combine flour , baking powder, and salt; gradually add to creamed mixture, mixing well. Add a small amount of red food coloring to color dough as desired, beating until blended. Shape dough into a ball; cover and chill at least 3 hours.Divide dough in half; store one portion in refrigerator.Roll remaining portion to 1/4 inch thickness on a lightly floured surface. Cut dough with a 3-inch round cookie cutter; cut circle in half. Place on an ungreased cookie sheet. Press several chocolate mini morsels in each cookie. Repeat with remaining dough. Bake at 375 degrees for 8-10 minutes(do not brown). Cool on wire racks.Combine powdered sugar and water, mixing until smooth. Add a small amount of green food coloring, mixing until blended. Dip round edge of each cookie in green frosting, place cookie on wax paper until frosting is firm.</span></text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>36</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>245</text>
</content>
<name></name>
<script></script>
</card>
card_121562.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup sugar1/2 cup melted butter1 egg1/2 teaspoon vanilla1/4 teaspoon salt2 tablespoons flour1/4 teaspoon baking powder1 cup rolled oats</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix by basic method. Chill. Drop by teaspoonfuls on teflon or greased cookie sheet. Bake at 350 degrees for 8 - 10 minutes. Ease cookies off with spatula while still warm. </text>
</content>
<name></name>
<script></script>
</card>
card_186863.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup butter1 cup white sugar1 Tbs. karo syrup3 Tbs. water1 cup chopped nuts12-16 oz. chocolate chips1/2 cup nut meal</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Melt butter, gradually stir in sugar. Add syrup & water. Cook over med. heat - stirring constantly to 290 degrees. Add walnuts cook 3 minutes and keep stirring. Pour on a butter pan. Allow to cool then cover one side with half of the melted chips and sprinkle with nut meal. Allow that side to become hard then turn over and cover the other side with melted chips & nut meal.This recipe is best done in cold weather</text>
</content>
<name></name>
<script></script>
</card>
card_186427.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>•1• 1 C Shortning2 tsp vanilla1 C wht sugar1 C brown sugar3 eggs•2• 2 C flour (or 3 1/2 C flour without 2 C Rice Krispies)1 tsp baking powder1 tsp soda1/2 tsp salt•3• 2 C quick oats2 C Rice Krispies (optional)1 C cocunut1/2 C chopped nuts1/2 C raisins</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>1) Blend Group 12) Sift together and add Group 23) Add and Mix Group 34) Drop by tsp onto greased sheet.5) Bake to golden brown at 3506) 10-20 minutes. Do not overcook.Makes 8 dozen</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>244</text>
</content>
<name></name>
<script></script>
</card>
card_215286.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/4 tsp saltDash of black pepper1/8 tsp dry mustard1 C. vegetable oil1/4 C. wine vinegar</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine in blender the salt, pepper, mustard and a little oil. Blend. Add remaining oil and vinegar slowly while constantly blending. A splash of lemon juice and herbs may be added to taste</text>
</content>
<name></name>
<script></script>
</card>
card_106036.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 cups flour2 cups sugar1/2 teaspoon salt2 tsps. baking powder1 cup butter3 eggs, beaten1 can (13 ounces) evaporated mil k1 1/2 teaspoons almond extract1 cup toasted almonds, finely chopped</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix together flour, sugar, salt, baking powder; cut in butter to consistency of fine meal. Add eggs milk, extract and beat just until smooth. Fold in almonds. Put into well greased 10 inch tube pan or large bundt pan. Bake at 350 degrees for 1 1/4 hours or until done. Cool 10 minutes; remove from pan. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>143</text>
</content>
<name></name>
<script></script>
</card>
card_214853.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>12 oz pdg vermicelli.3 T fresh lemon juice3 T oil3 T accent(Can use other flavoring - accent contains a drug used to make things seem like they taste better than they do.)1 small can of chopped olives1 bunch of green onions chopped3/4 of a bell pepper chopped.1 small jar diced pimentos3 ribs of celery chopped1 pint Hellman's mayonnaise</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cook vermicellie according to package direction and rinse well to seperate.Mix together lemon juice, oil, and accent and set aside.Mix all ingredients together</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>398</text>
</content>
<name></name>
<script></script>
</card>
card_63770.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 medium cauliflower, cut into bite sizes3 stalks broccoli, diced fine1 - 2 bunches green onions, diced fineSliced radishes as desiredGrated carrots as desiredDRESSING:1 cup mayonnaise1/2 small carton sour cream1 tablespoon sugardash tabasco sauce (optional)1 teaspoon Worcestershire saucesalt and pepper</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>SALAD: Combine all ingredients. Serves 6 - 8.DRESSING: Mix dressing well; add to vegetables. Mix well again.Put into large serving bowl and garnish top with radish slices, carrot curls and slices of tomato. </text>
</content>
<name></name>
<script></script>
</card>
card_63359.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cauliflower1 broccoli1 small onion, chopped3 carrots1 can water chestnuts, cut up1 small can ripe olives1 bottle (8 ounces) Kraft Zesty Italian Dressing</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cut cauliflower into small pieces. Cut the tips off broccoli. Cut carrots in small pieces Marinate with dressing. Let stand overnight. Serves 8 - 10. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>397</text>
</content>
<name></name>
<script></script>
</card>
card_83969.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cups sliced carrots1 cup diced celery2 cups diced raw potatoes1 can mushroom soup3/4 cup milk1 pound hamburger</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Brown hamburger; drain. Put vegetables into greased casserolei add hamburger. Dilute soup with milk; pour over all. Bake at 350 degrees for 45 minutes or until vegetables are tender. Serves 6. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>192</text>
</content>
<name></name>
<script></script>
</card>
card_12678.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 packages (8 ounce size) cream cheese2 beef bouillon cubes-dissolved in 1/3 cup hot water5 green onions, minced1/2 teaspoon Beau Monde seasoning1 cup mayonnaise</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cream cheese, add next 3 ingredients; mix and refrigerate overnight. Add mayonnaise before serving. Makes 1 1/2 cups.</text>
</content>
<name></name>
<script></script>
</card>
card_103287.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 can (16 ounces) sliced carrots1 can (16 ounces) wax beans1 can (16 ounces) green beans1 can (5 1/2 ounces) water chestnuts, sliced1 can (4 1/2 ounces) mushroom pieces1 can cream of mushroom soup1 jar (5 ounces) Old English sharp cheese spread1 can (4 ounces) French fried onion rings</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Drain vegetables, chestnuts and mushrooms. Place in 2 quart casserole and gently mix in soup. Spoon chunks of cheese over top; bake uncovered at 325 degrees for 30 minutes. Remove from oven, crumble onion rings and sprinkle over top of casserole. Bake uncovered at 350 degrees for 15 more minutes. Serves 8 - 10. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>452</text>
</content>
<name></name>
<script></script>
</card>
card_103079.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 packages frozen cut broccoli1 package frozen cauliflower1 can cream of chicken soup1 can cream of celery soup1 small jar cheese spreadCroutons</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Break up frozen vegetables and place in buttered 2 quart casserole. Mix the soups and cheese; pour over frozen vegetables. Bake at 350 degrees for 40 minutes. Cover with croutons. Bake another15 minutes. Serves 8 - 10. </text>
</content>
<name></name>
<script></script>
</card>
card_49887.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup brown sugar1/2 cup catsup1 1/2 lbs. ground beef3/4 cup milk2 eggs, beaten3/4 cup crushed crackers1 1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon ginger1 small onion, grated</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Butter 9" x 3" x 5" loaf pan well. Press the brown sugar in bottom and spread catsup over the sugar. Mix all remaining ingredients together and shape into a loaf. Put on top of catsup. Bake at 350 degrees for 1 hour. Let stand 5 - 10 minutes. Turn upside down to serve. Serves 6.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>46</text>
</content>
<name></name>
<script></script>
</card>
card_36493.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>4 eggs2 cups milk3 teaspoons or more sugar1 teaspoon salt (scant)1 cup flour2 tablespoons butter, melted</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Beat eggs, add milk, sugar, salt, flour and melted butter; mix well. Pour batter into greased 9 x 13 baking pan. Bake at 425 degree for about 20 minutes. Pancakes should puff up in the pan and be somewhat brown. Cut in squares; serve immediately with syrup, jam, thickened fruit, etc. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>107</text>
</content>
<name></name>
<script></script>
</card>
card_123026.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup sugar1/2 cup dark syrup3/4 cup crunchy peanut butter1/2 teaspoon vanilla2 cups Kellogg's K cereal</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Bring sugar and syrup to a boil. Blend in peanut butter and vanilla, then cereal. Drop by spoonfuls onto waxed paper. Variation: spread in buttered 9 x 13 pan and spread with 1 package (12 ounces) chocolate chips, melted. </text>
</content>
<name></name>
<script></script>
</card>
card_13290.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 box German chocolate cake mix1 large bag Kraft caramels1 12 oz. bag semi-sweet chocolate chips2 cups pecans2/3 cup butter or margarine1/2 cup evaporated milk</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Prepare cake mix as directed. Place half of mix in 13x9" pan and cook at 350 degrees for 15 minutes. Melt caramels on low heat with butter and milk. Pour over cake. Pour nuts over sauce, then pour on chocolate bits. Follow with remaining cake mix. Bake at 350 degrees for 20 minutes. For chewy texture cool, then wrap in foil, refrigerate.</text>
</content>
<content>
<layer>background</layer>
<id>2</id>
<text>0</text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>12</text>
</content>
<name></name>
<script></script>
</card>
card_53084.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 - 4 cups diced turkey1/2 cup French dressing1 1/2 cups chopped celery1 cup green grapessalt to taste1/2 cup mayonnaise1/2 cup whipping cream</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix turkey and French dressing together; let stand several hours or over night. Whip cream, fold in mayonnaise; fold in remaining ingredients. Serves 4. </text>
</content>
<name></name>
<script></script>
</card>
card_53378.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>4 cups chopped turkey1 cup pineapple tidbits1 cup chopped walnuts1 cup seedless grapes1 cup chopped apples1 1/2 cups salad dressing</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine all ingredients and refrigerate. Serves 8. Variations: Chicken may be substituted for turkey. To stretch salad add macaroni rings. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>396</text>
</content>
<name></name>
<script></script>
</card>
card_207769.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 med potatoes, cut into cubes1&1/2 lbs turkey cutlets1/4 cup flour1/8 tsp pepper1/8 tsp basil1/8 tsp thyme2 Tbs. olive oil3 Tbs butter5 Tbs chopped onions1/3 cup dry white wine1/3 cup half and halfparsely </text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Boil potatoes in water until tender. Drain. Combine flour, pepper, basil and thyme. With a mallet pound cutlets to 1/4 inch thick. Dip each in flour mixture. Turn to coat each side; shake off excess. Heat oil and butter. Cook cutlets, in batches, until lightly browned. Drain. Place in oven to keep warm. Add potatoes and onion to skillet. Cook 2 minutes. Stir in wine and half and half. Cook for 5 minutes or until slightly thicken. Spoon over cutlets. Sprinkle with parsely</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>351</text>
</content>
<name></name>
<script></script>
</card>
card_88737.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 package (8 ounce) elbow macaroni, cooked and drained1 can tuna and 1 can clams (or 2 cans tuna)4 hard boiled eggs, cut in pieces1/2 pound Velveeta cheese, cut up1 medium onion, diced1 can cream of celery soup1 can cream of mushroom soup1 1/2 cup milkSalt and pepper to taste</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix all ingredients together and place in a 3 quart casserole, cover and let stand overnight in refrigerator. Bake uncovered at 350 degrees for 2 hours. Serves 8. </text>
</content>
<name></name>
<script></script>
</card>
card_77940.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>12 slices white bread, buttered1 can tuna, drained6 eggs1/2 teaspoon salt3 cups milk6 slices cheese, cut thin</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>In a buttered baking dish alternate bread, tuna and cheese, ending with bread. Beat eggs and salt, add milk; pour over bread, cheese and tuna. Let stand overnight, or for several hours in the refrigerator. Bake over water at 350 degrees for 1 - 1 1/2 hours, or until crust is golden. Serve with mushroom sauce. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>291</text>
</content>
<name></name>
<script></script>
</card>
card_51912.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>I loaf (1 1/2 pound size) unsliced white bread4 tablespoons butter, softened5 ounces Old English Cheese, softened1 can (7 ounces) tuna fish, drained6 hard boiled eggs, chopped1/2 cup stuffed olives, sliced3 tablespoons grated onion2/3 cup mayonnaise or salad dressingMUSHROOM SAUCE:1 cup mushroom soup1 cup sour creamfresh mushrooms, slicedhint of sauterne</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Remove crust from bread; slice lengthwise into 4 strips. Cream cheese and butter; lightly spread bottom 3 bread layers with cheese mixture. Mix remaining ingredients and spread on top of the cheese layer; reassemble the loaf. Frost top and sides with remaining cheese mixture. Place in refrigerator over night. Bake at 425 degrees for 20 minutes. Slice in one inch slices. Serve with mushroom sauce. Serves 8. To make mushroom sauce: Blend all sauce ingredients together.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>404</text>
</content>
<name></name>
<script></script>
</card>
card_54179.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 envelopes unflavored gelatin4 tablespoons lemon juice1 cup boiling chicken broth1 cup mayonnaise1/2 cup milk4 tablespoons chopped parsley2 tablespoons minced green onions2 teaspoons mustard2 teaspoons dill weed1/2 teaspoon pepper2 cans (7 ounce size) tuna, drained1 cup shredded cucumber</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Soften gelatin in lemon juice; add broth, stir to dissolve gelatin. Add next 7 ingredients; beat until well mixed. Chill 30 minutes or until slightly thickened; beat until frothy. Fold in tuna and cucumber. Turn into 4 cup mold. Chill 4 hours or until firm. Makes 8 1/2 cup servings. </text>
</content>
<name></name>
<script></script>
</card>
card_89523.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 tablespoons butter1/2 cup onion, chopped1 can cream of mushroom soup1 can (6 ounce) evaporated milk1/3 cup Parmesan cheese1 can (6 1/2 ounce) tuna, drained1/4 cup ripe olives, sliced2 tablespoons parsley, chopped2 teaspoons lemon juice4 ounces egg noodl es, cooked and drained</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cook onion in butter until translucent. Add soup, milk and cheese; heat through. Add remaining ingredients; pour into 2 1/2 quart casserole. Bake at 350 degrees for 25 - 30 minutes. Serves 4. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>191</text>
</content>
<name></name>
<script></script>
</card>
card_89137.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 can family-sized tuna1 can cream of mushroom soup1 can (13 ounce) evaporated milk1 small can mushrooms, pieces or whole1 small jar pimento, cut up1/2 teaspoon pepper1 can (6 ounce) shoestring potatoes</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine all ingredients, reserving 1/2 cup of shoestring potatoes. Put in greased 2 1/2 quart casserole. Top with remaining shoestrings. Bake uncovered at 350 degrees for 30 minutes. Serves 6. </text>
</content>
<name></name>
<script></script>
</card>
card_89689.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 can (7 ounces) tunaI carton (8 ounces) cottage cheese1/4 teaspoon salt1/4 teaspoon pepper3 eggs, well beaten2 slices bread, cubed1 can mushroom soup2 tablespoons melted butter</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine tuna, cottage cheese, salt and pepper; add eggs and 1 slice bread (cubed), mix well. Put into buttered 2 quart casserole. Toss remaining slice bread with butter; put on top of casserole. Bake at 350 degrees for 35 minutes or until kni fe comes out clean. Loosen edges of casserole with knife and turn out on platter. Serve with hot undiluted mushroom soup. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>190</text>
</content>
<name></name>
<script></script>
</card>
card_49384.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 small can tuna3/4 cup chopped onion1 tablespoon flour1/2 teaspoon saltdash pepper1 quart milk1 chicken bouillon cube1 cup water1 cup diced cheddar cheese</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Drain oil from tuna; use oil to saute onions. Stir in flour, salt and pepper, and milk. Add bouillon cube, water and cheese; heat to serving temperature. Add tuna; continue cooking until tuna is heated through. Serves 4. </text>
</content>
<name></name>
<script></script>
</card>
card_198613.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>6 oz med noodles1 -6 1/2 oz can spring water tuna1/2 cup mayonaise1 cup chopped celery1/3 cup chopped onions1/4 cup chopped green peppers1/4 cup chopped pimento1 tsp salt1 can cream of celery soup1/2 cup milk1 cup shredded sharp cheese1/2 cup almonds</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Preheat oven to 425 degrees.Cook noodles according to package directions. Drain.Mix tuna, mayonaise, celery, onions, green peppers, pimento, salt, soup, milk, cheese and almonds. Add noodles and mix. Put the mixture into a 9 X 12 pan.Bake for 20 minutes</text>
</content>
<name></name>
<script></script>
</card>
card_157965.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 can cream of mushroom soup1 can (7 ounces) tuna fish, drained1 cup chopped celery1/2 cup diced American or Cheddar cheese1 small onion, minced8 hamburger buns</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine all ingredients. Butter buns on one side; spoon filling onto buttered half of bun, top with remaining half. Individually wrap buns in foil. Bake at 350 degrees for 15 - 20 minutes. </text>
</content>
<name></name>
<script></script>
</card>
card_88399.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 can (9 ounce) tuna1/2 cup cottage cheese5 slices bread cut in 1/2 inch cubes4 tablespoons butter1 tablespoon flour1 teaspoon paprika1 1/2 cups mil k1/2 cup shredded Cheddar cheese</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine tuna, cottage cheese and half of the bread cubes, spread in bottom of shallow 1 1/2 quart baking dish. Melt 2 tablespoons butter in saucepan; blend in flour and paprika to form a smooth paste. Gradually add milk and heat, stirring constantly until mixture thickens. Add cheese; continue heating, stirring constantly until cheese melts. Put sauce over tuna. Top with reserved bread cubes. Melt remaining butter, pour over bread. Bake at 350 degrees for 25 - 30 minutes. Serves 4. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>189</text>
</content>
<name></name>
<script></script>
</card>
card_39661.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 bananas, mashed1/2 cup sugar1 egg1/4 cup milk1 teaspoon salt1 can (9 ounces) crushed pineapple, reserve 2 tablespoons juice2/3 cup Grapenuts2 cups biscuit mixGLAZE:1/2 cup powdered sugar2 tablespoons reserved pineapple juice</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine bananas with sugar, egg and milk; mix well. Add the pineapple, cereal, biscuit mix and salt; stir 25 strokes until blended but not smooth. Fill greased muffin tins almost to top. Bake at 425 degrees for 20 minutes. Loosen muffins and dip in glaze. Cool upright on rack. Makes 2 - 3 dozen. To make glaze: Blend ingredients in a small bowl.</text>
</content>
<name></name>
<script></script>
</card>
card_107493.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>4 eggs, separated1 cup sugar1 cup flour1/2 cup water2 teaspoons baking powderWhipped creamFILLING:Small package instant vanilla pudding mix2 cups milk1 teaspoon vanilla1 cup cream, whipped</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Beat egg whites until foamy; add 1/2 cup sugar and beat until stiff. Beat egg yolks; add 1/2 cup sugar, beat until smooth and thick; add flour, water and baking powder. Fold in egg whites. Pour into two greased 9 inch cake pans. Bake at 325 - 350 degrees for 1/2 hour. Cool. Cut each layer in half. Spread filling between layers; top with whipped cream. Refrigerate 4 - 5 hours before serving. Garnish with fruit if desired.FILLING: Make pudding as directed on package, using 2 cups milk. Add vanilla, let stand until thick. Fold in whipped cream. Variations: banana pudding and bananas; coconut pudding and toasted coconut.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>142</text>
</content>
<name></name>
<script></script>
</card>
card_49091.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup chopped onion1/4 cup butter or margarine4 cups diced raw potatoes2 teaspoons salt1/2 teaspoon coarse black pepper2 cups water1 pound frozen Torsk cut in cubes (easier to cut when only partly thawed)1 can whole kernel corn1 large can evaporated milk</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Saute onion in butter in a large kettle. Add potatoes, seasonings and water; cover and simmer 15 minutes. Put Torsk on top of potatoes; cover and simmer 15 minutes. Stir in undrained corn and evaporated milk. Cover and heat iust below boiling point. Serves 6 - 8. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>426</text>
</content>
<name></name>
<script></script>
</card>
card_48885.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 tablespoons butter or margarine1 onion, finely chopped1 clove garlic, minced2 cups whole tomatoes1 tablespoon tomato paste4 cups chicken broth1 bay leaf1 teaspoon basiljuice of 1/2 lemon1/2 teaspoon saltPepper</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Saute onion and garlic; add tomatoes, tomato paste chicken broth, bay leaf and basil. Cover and simmer for 20 minutes. Puree in a blender, add lemon juice, salt and pepper. Return soup to simmering point. Serves 4 - 6. </text>
</content>
<name></name>
<script></script>
</card>
card_204725.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Tomato Saucefor Pinto Beans or Meat Loaf (Violet Ewing)Fry 4-5 slices bacon crisp. Chop 1 medium onion and saute in bacon grease with garlic powder and jalapeno peppers to taste. Add one can tomatos simmer; crumble bacon in sauce. Serve over pinto beans or meat loaf</text>
</content>
<name></name>
<script></script>
</card>
card_126576.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup butter1 cup brown sugar1 egg, beaten1 teaspoon vanilla2 cups flour1/4 teaspoon salt1/2 cup chopped nuts1 large Hershey bar or 6 small ones</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix all ingredients except for candy bars by basic method. Spread in 9 x 13 pan. Bake at 350 degrees for 25 minutes. Melt chocolate bars on top for frosting.Variation: Before baking sprinkle 1 package (6 ounces) butterscotch chips on top. Bake 1 minute, then run knife through to marbleize and then finish baking. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>243</text>
</content>
<name></name>
<script></script>
</card>
card_135064.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 beaten eggs1/4 cup sugarDash salt2 cups milk1 teaspoon vanilla1/2 cup toasted flaked coconutAdditional toasted flaked coconut and fresh mint sprig for garnish (optional)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>In heavy saucepan, blend eggs, sugar and salt thoroughly; gradually stir in milk. Cook over low heat, stirring constantly until mixture coats a metal spoon (15 - 20 minutes). Remove from heat, immediately set saucepan in a larger pan of cold water; stir custard for 1 - 2 minutes more. Stir in vanilla. Pour into storage container; cover and chill thoroughly. Just before serving, stir in the 1/2 cup toasted coconut. If desired, garnish with a ring of additional toasted coconut and a fresh mint sprig. Makes 2 1/2 cups sauce.*Note: to toast coconut, bake in 350 degree oven (using thin layer on shallow pan) 6 - 7 minutes. Stir 1 or 2 times. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>279</text>
</content>
<name></name>
<script></script>
</card>
card_68785.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 pkg (6 oz) semi-sweet chocolate chips3 Tbs butter1 cup powdered sugar1/8 tsp peppermint extract2 to 5 drops green food coloring2 to 3 tsp milk</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>In medium pastic bowl combine chocolate chips and 2 Tbs butter. Microwave at High for 45 seconds or until chips are soft. Stir until smooth. Spread in 8 x 8 baking dish. Chill for 1 hour or until hard.In medium bowl combine sugar, 1 Tbs butter, peppermint and food coloring. Beat with electric mixer, adding milk as needed, until smooth and stiff frosting consistency. Spread on chilled chocolate layer. Chill 3 to 4 hours or until firm. Cut into 1 1/2 in squares. Store in refrigerator, tightly covered, no longer than 1 week</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>164</text>
</content>
<name></name>
<script></script>
</card>
card_81083.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 pound ground beef1 large onion, chopped2 1/2 cups chopped celery1 tablespoon Worcestershire sauce2 teaspoons brown sugar1 cup rlce1 can cream of mushroom soup1 can cream of chicken soup1 quart liquid chow mein noodles</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Brown meat and onions; add remaining ingredients, except noodles. Simmer about 1 hour; stir occasionally. Turn into a 3 quart baking dish; sprinkle noodles on top. Bake at 350 degrees for 10 minutes. Serves 4 - 6. </text>
</content>
<name></name>
<script></script>
</card>
card_230506.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text> 1/4 cup nonfat yogurt 1 tablespoon chili powder 2 teaspoons cider vinegar 1 1/2 teaspoons minced garlic 1 teaspoon each ground cumin, dried oregano and salt 1 whole broiler-fryer chicken (3 to 3 1/2 pounds), skin and wings removed</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>1. Heat oven to 350 F. Line a jelly-roll pan with foil (for easy cleanup). Lightly grease a rack to fit in pan.2. Mix all ingredients except chicken in a small bowl until blended. Rub all over chicken. Tie legs together with string. Place chicken breast-side up on rack in roasting pan.3. Roast 1 hour, or until drumsticks move easily and juices run clear when thigh is pierced. Let stand at least 5 minutes before carving.</text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>4</text>
</content>
<content>
<layer>background</layer>
<id>2</id>
<text>270</text>
</content>
<name></name>
<script></script>
</card>
card_224182.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>4 cups sifted all-purpose flour4 teaspoons baking powder1/2 teaspoon salt1/3 cup butter or margarine1/3 cup firmly packed light brown sugar2/3 cup light molasses1 egg1 teaspoon vanilla</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style30">Sift flour, baking powder, and salt onto wax paper.•Beat butter or margarine with brown sugar until fluffy-light in a medium-size bowl; beat in molasses, egg, and vanilla. •Stir in flour mixture, a third at a time, blending well to make a stiff dough. Chill 1 hour, or until firm enough to roll.•Roll out dough, one quarter at a time, 1/8 inch thick on lightly floured pastry cloth or board; cut into Teddy Bear shapes with a floured cookie cutter. Place, 1 inch apart, on greased large cookie sheets.•Bake in moderate oven (350 degrees) 8 minutes, or until firm. Remove from cookie sheets to wire racks; cool completely.• Fit a small round tip onto a cake-decorating set; fill tube with frosting. Pipe decorations on cookies. Let stand until frosting is firm.Frosting1 egg white1/8 teaspoon cream of tartar1/8 teaspoon vanilla1 3/4 cups sifted 10X (confectioners' powdered sugar•Beat egg white, cream of tartar, and vanilla until foamy in a small bowl. Beat in 10X sugar gradually until frosting stands in firm peaks and is stiff enough to hold a sharp line when cut through with a knife.•Use plain or divide into custard cups and tint with food colorings, if you wish.</span></text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>188</text>
</content>
<name></name>
<script></script>
</card>
card_121249.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 package (3 ounces) cream cheese1/2 cup butter or margarine1 cup sifted flour3/4 cup brown sugar1 tablespoon butter or margarine1 teaspoon vanillaDash salt2/3 cup coarsely chopped pecans1 egg</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix cream cheese, butter and flour as for piecrust. Chill 1 hour. Shape into 1 inch balls. Mix remaining ingredients together. Put balls into small muffin tins; dent and add pecan mixture. Bake at 325 degrees for 25 minutes.</text>
</content>
<name></name>
<script></script>
</card>
card_84588.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 pound ground beef1 onion, choppedSalt & pepper to taste1 can French-style green beans1 can cream of chicken soup1 can evaporated milk1 package tater tots</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Brown meat and onions; season with salt and pepper. Place meat in 1 1/2 - 2 quart casserole; add a layer of beans. Combine soup and milk; pour over beans. Spread tater tots on top. Bake at 350 degrees for about 1 hour. </text>
</content>
<name></name>
<script></script>
</card>
card_126947.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text><span class="style1"> cup flour1 teaspoon soda1 teaspoon cinnamon1/2 teaspoon nutmeg1/4 teaspoon salt1 cup sugar (or 1/2 cup white and 1/2 cup brown)1/4 cup butter1 egg2 large, unpeeled, shredded apples (or 2 cups)1/2 cup nuts (optional)</span><span class="style27">SAUCE:</span><span class="style1">1/2 cup butter1 cup sugar1/2 cup light cream1 1/2 teaspoon vanillaDash of nutmeg</span></text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Sift together dry ingredients, set aside. Cream together sugar, butter and egg; add apples. Blend in dry ingredients. Stir in nuts if desired. Pour into greased 8 inch or 9 inch pan. Bake at 350 degrees for 40 - 45 minutes. Serve warm with hot pudding sauce.SAUCE: Combine first 3 ingredients. Heat very slowly 10 - 15 minutes. Stir occasionally until slightly thickened. Add vanilla and nutmeg. Spoon over pudding. Serves 9. </text>
</content>
<name></name>
<script></script>
</card>
card_58057.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 package orange tapioca mix1 package vanilla tapioca mix1 large can fruit cocktail1 cup whipping cream2 cups miniature marshmallowsBanana pieces (optional)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Drain fruit cocktail; add water to juice to make 3 cups liquid. Cook tapioca mixes in juice, cool. Whip cream until stiff; fold into tapioca mixture. Fold in fruit and marshmallows. Add banana slices before serving. Serves 10. </text>
</content>
<name></name>
<script></script>
</card>
card_227590.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text> 1 tablespoon vegetable oil 1 1/2 cups chopped onions 3 pounds lean ground beef 4 cups (32 ounces) medium salsa 4 cups (32 ounces) frozen kernel corn 1/4 cup chili powder 2 teaspoons salt 2 teaspoons minced garlic 1/2 teaspoon ground cumin 3 cups milk 1/2 stick (1/4 cup) butter or margarine 2 cups yellow cornmeal 1 pound Cheddar cheese, shredded (4 cups) 1 can (16 ounces) large pitted black (ripe) olives, drained and sliced (1 1/2 cups)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style30">. Lightly grease four 8-inch square baking dishes.2. In a 6-quart pot, heat oil over medium-high heat. Add onions and cook about 5 minutes, stirring occasionally, until translucent.3. Raise heat to high. Crumble beef into pot and cook about 7 minutes until no longer pink, stirring to break up clumps. Drain any liquid and fat from meat.4. Add salsa, corn, chili powder, salt, garlic and cumin. Bring to a boil, reduce heat to medium-low, cover and simmer 15 minutes.5. Slowly pour in milk, stirring constantly, then add butter. When butter has melted, stir constantly as you slowly pour in the cornmeal in a steady stream (this prevents lumping). Cover and simmer 5 minutes longer, until cornmeal absorbs most of the liquid and mixture is very thick.6. Remove from heat. Spread about 4 cups in each prepared baking dish. Let mixture cool about 10 minutes before sprinkling with cheese, then olives.7. Cover tightly with foil. Label and date. Freeze up to 4 months.8. To reheat in oven: Heat oven to 400 F. Place covered casserole (still frozen) in oven and bake 45 minutes. Remove foil and bake 15 minutes longer, or until cheese is bubbly and casserole is hot in center. To reheat in microwave: If necessary, transfer to a microwave-safe container. Cover with vented plastic wrap. Microwave on medium-high 20 minutes, or until cheese is melted and casserole is hot in center (if not hot, heat longer, in 2- to 3-minute increments).</span></text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>16</text>
</content>
<content>
<layer>background</layer>
<id>2</id>
<text>502</text>
</content>
<name></name>
<script></script>
</card>
card_237746.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cups sugar1/2 cup vinegar1/2 cup water2 tablespoons butter1 teaspoon vanilla</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine sugar, water and vinegar and boil until the temperature reaches 270. Add butter and vanilla then pour into a buttered plate and let cool to room temperature. Pull for about 5 minutes (butter your hands well) then let cool again to room temperature. Repeat 3 to 5 times until the taffy is a light cream color. Separate into balls; roll in powdered sugar; and wrap in 4 inch squares of wax paper.</text>
</content>
<name></name>
<script></script>
</card>
card_214736.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 head lettuce, chopped1 can corn, drained2 tomatoes, chopped1 ranch, pinto or red beans, drained1 c. grated cheese-more if you like lots of cheese1 pkg. Doritos1 bottle Catalina dressing</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix everything but the dresing and chips, then just before serving, crush chipes. Add to other ingredients and pour dressing over chips and mix well</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>394</text>
</content>
<name></name>
<script></script>
</card>
card_53842.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 head lettuce, chopped or shredded1 small can kidney beans, drained3 small tomatoes, cut in small pieces1 green pepper, chopped1 medium onion, chopped8 oz. Cheddar cheese, grated1 bag taco flavored chips, broken1 pound bulk pork sausage, browned, drained and chilled1 bottle (8 ounces) Western dressing</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Toss all ingredients in a large bowl just before serving. Serves 6.</text>
</content>
<name></name>
<script></script>
</card>
card_198355.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup instant non-fat dry milk solids3 tbsp. melted butter or margarine2/3 cup sugar1/2 cup boiling water</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine all ingredients in shaker container or electric blender until smooth. Store in refrigerator until ready to use. (Thickens after a few days.)Makes 1-1/4 cup or about one 14 oz. canTo make low-fat condensed milk, omit the butter and add an additional 2 tbsp dry milk.</text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>4</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>412</text>
</content>
<name></name>
<script></script>
</card>
card_62522.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 package spinach leaves, washed and torn up1 can bean sprouts, drained1 can water chestnuts, sliced8 slices bacon, fried and crumbled3 hard boiled eggs, choppedDRESSING:1 cup salad oil1/2 cup sugar1/4 cup vinegar1/3 cup catsup1 tablespoon Worcestershire sauce1 onion, finely choppedSalt to taste</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>SALAD: Toss all ingredients together. Serves 4 - 6.DRESSING: Mix well and toss with salad.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>393</text>
</content>
<name></name>
<script></script>
</card>
card_96821.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 head cabbage, halved or quartered8 slices bacon, diced1/4 cup brown sugar2 onions, diced3 tablespoons flour1/2 cup water1/3 cup vinegarSalt and pepper to taste</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cook cabbage in boiling salted water until tender; drain. Saute bacon in skilleti add brown sugar, onion and flour, stir until blended. Add water and vinegar. Cook, stirring until thick. Add seasonings. Pour over cabbage. Toss over low heat until hot. Serves 8 - 12. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>451</text>
</content>
<name></name>
<script></script>
</card>
card_204348.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/4 cup brown sugar (packed)2 tablespoons cornstarch1 can (8 1/4 ounces) pineapple chunks, drained (reserve syrup)1/4 cup vinegar2 tablespoons catsup</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>In 2 quart saucepan, mix sugar and cornstarch. Add enough water to reserved pineapple syrup to measure 1 cup. Stir syrup mixture, vinegar, and catsup into cornstarch mixture. Cook, stirring constatnly, until mixture thinkens and boils. Stir in pineapple. Keep warm over very low heat</text>
</content>
<name></name>
<script></script>
</card>
card_41605.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup very warm water3 tablespoons sugar2 packages dry yeast1 cup milk, scalded1/4 cup sugar1/4 cup margarine1 egg1 teaspoon salt4 cups white flour</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Dissolve yeast in sugar and water. With electric mixer, beat milk, sugar, margarine, egg and salt for 1 minute; add 1 cup of the flour and beat until blended. Add active yeast mixture and beat 2 minutes more. Gradually add the remaining 3 cups of flour, stirring at first with wooden spoon and when firm enough knead in the remaining flour (it doesn't need to be kneaded much, just work in enough flour to handle dough). Cover bowl and let rise until doubled, about 1 hour. Punch down and make desired rolls, plain cinnamon or caramel, or coffee cakes. Makes 3 coffee cakes. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>106</text>
</content>
<name></name>
<script></script>
</card>
card_43228.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cups water1/4 cup sugar1/2 cup light molasses1 teaspoon salt1/2 tsp. anise seed1/2 tsp. fennel seed1 tbsp. grated orange rind2 cups rye flour1 heaping tbsp. baking grease1 cake yeast1/2 cup milk4 - 5 cups white flour</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine first 7 ingredients, boil or simmer 5 minutes. Pour hot mixture over the rye flour; cool. Gradually add grease, yeast, milk and white flour; knead well. Cover, let rise until doubled; punch down and let rise again. Form into 2 or 3 loaves depending on pan size. Place in greased loaf pans. Cover, let rise. Bake at 475 degrees for 10 minutes and then at 350 degrees for 30 - 40 minutes. </text>
</content>
<name></name>
<script></script>
</card>
card_129750.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>I cup rice, washed2 cups water3 cups milk4 beaten eggs1/4 cup sugar1/4 cup melted butter1/2 teaspoon salt</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Boil rice in water, cooking until water is absorbed. Add milk and simmer until absorbed. Combine remaining ingredients; add to rice mixture. Pour into a baking dish. Bake at 350 degrees until brown and set. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>278</text>
</content>
<name></name>
<script></script>
</card>
card_101261.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>8 tablespoons milk1/2 pound butter12 medium size potatoes, cooked and diced2 onions, diced1/2 pound American cheese, cubed1/2 pound Cheddar cheese, cubed1 small jar pimento, chopped1 green pepper, choppedSalt and pepper to taste</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Heat milk and butter. Mix all other ingredients except seasonings and place in 9" x 13" cake pan Pour milk and butter mixture over ingredients add seasonings. Bake uncovered at 350 degrees for 1 hour. Toss potatoes occasionally at beginning of baking period. Serves 12. </text>
</content>
<name></name>
<script></script>
</card>
card_74602.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>4 - 5 lbs. pork loin20 prunes, halved and pitted3 teaspoons salt1/2 teaspoon pepper1/4 teaspoon ginger (optional)1 cup prune juice</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Trim meat and wipe with cloth. Soak prunes in warm water 1 hour. Make 3 slashes (2 inches deep) into full length of roast; insert with half prunes. Rub meat with seasoning and tie with string. Brown on all sides in Dutch oven. Cover and simmer over low heat 1 1/2 - 2 hours or until tender. Baste occasionally with prune juice. When ready, place meat on hot platter, remove string, cut away back bone and slice. Strain and skim pan juice. Serve with browned potatoes, prunes, applesauce and vegetable. Serves 8. </text>
</content>
<name></name>
<script></script>
</card>
card_43357.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cups water1/4 cup brown sugar1/4 cup honey1 1/2 tsp. caraway seed1 teaspoon anise seed1 tablespoon margarine2 cakes yeast4 cups white flour1 teaspoon salt4 cups rye flour</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Heat water, sugar, honey, spices and margarine; cool to lukewarm. Add yeast, mix well. Add about 3 cups of the white flour, beat thoroughly. Add rye flour, salt and more white flour, making a dough that can be easily handled. Turn out on floured board and knead until elastic. Place in a greased bowl, grease top of dough, let rise until double in size, 2 - 4 hours. Knead, shape into loaves, put into greased pans, brush top with shortening. Cover and let rise 1 - 2 hours. Bake at 400 degrees for 20 minutes; reduce heat to 350 degrees and bake 40 minutes longer. Makes 2 small loaves. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>105</text>
</content>
<name></name>
<script></script>
</card>
card_24178.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup flour1/2 cup butter1 tablespoon water1 cup water1/2 cup butter1 cup flour3 eggs1/2 teaspoon almond extract</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix first three ingredients like pie crust and pat on cookie sheet in 2 long strips, 3 inches wide. Combine water and butter in a pan, heat to boiling; remove from heat, add flour and stir until smooth. Stir eggs in one at a time and beat. Add almond extract. Spread on top of crust, bake at 350 degrees for 55 - 60 min. Cool. Frost with 1 cup powdered sugar, 1 teaspoon butter, 1/2 teaspoon almond extract and a little cream. </text>
</content>
<name></name>
<script></script>
</card>
card_185987.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 c shortening1/2 c. margarine1 c powdered sugar1/2 t. salt2 c. flour1 T. water1 T. vanilla1&1/4 c. pecans (optional)powdered sugar</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cream shortening and butter until light and fluffy.Add 1 c. powdered sugar and salt - mix well.Stir in flour. Stir in water, vanilla, and pecans.Shape dough into 1" balls. Place on ungreased baking sheets and flatten slightly.Bake at 325° for 12-15 minutes or until done.Dredge cookies in powdered sugar while still warm.-- from Pat Whale</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>242</text>
</content>
<name></name>
<script></script>
</card>
card_121012.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Beat together well the sugar, spices, butter and molasses. Whip the cream, add a little at a time to the batter. Add dry ingredients to make stiff dough reserving about 1 cup flour for rolling out. Refrigerate overnight. Turn dough onto remaining flour and toss lightly. Roll very thin and cut with floured cookie cutter. Bake on greased cookie sheet at 400 degrees for 6 - 8 minutes. If cookies spread, add flour. Makes 500 cookies. </text>
</content>
<name></name>
<script></script>
</card>
card_77597.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/4 cup butter1/3 cup flour1 1/2 cups milk4 egg yolks, beaten1 cup raw fish, ground1 1/4 teaspoons salt1/4 teaspoon white pepper4 egg whites, beaten until stiffBread crumbsLOBSTER SAUCE:2 tablespoons butter2 tablespoons flour salt and pepper1 cup milk1 small can lobster meat</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Melt butter and stir in flour until well blended. Add milk while stirring and cook 3 - 4 minutes. Remove from heat; slowly add beaten egg yolks, stirring vigorously. Add fish and seasonings. Fold in stiffly beaten egg whites. Pour mixture into well-buttered casserole with bread crumbs on bottom. Bake at 350 degrees for 45 minutes. Serve immediately in casserole with mushroom sauce, lobster sauce or Hollandaise sauce. Serves 4.LOBSTER SAUCE: Melt butter in saucepan; add flour and seasonings, mix together. Slowly add liquid and stir constantly until thick. Add fish; heat through. </text>
</content>
<name></name>
<script></script>
</card>
card_141750.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 egg whites1 cup sugar1 pound salted nuts (or toast 1 pound pecan halves in 320 degree oven)6 tablespoons butter</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Beat egg whites until stiff. Add sugar and beat until well blended. Blend in nuts. Melt butter in 9" x 13" pan or jelly roll pan. Spread nuts on butter and bake at 325 degrees for 30 minutes, stirring every 10 minutes. Break apart when cool. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>163</text>
</content>
<name></name>
<script></script>
</card>
card_91382.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 c oleo1/2 c peanutt butter1/2 c. sugar1/2 c. brown sugar1 egg1/2 t. vanilla1 1/4 c. flour3/4 c. soda1/4 t. salt1 large pkg of Reese's minature peanut butter cups.</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cream oleo, peanut butter, sugars, egg and vanilla. Sift together dry ingredients; blend into cream mixture. Shape into 1 inch balls. Place in small muffin pans. Bake app. 8-10 min. 375°Unwrap reese's miniature peanut butter cups. Immediately after removing cookies from oven, push a Reese's in the middle of each cookie while warm. Then remove the cookies from the pans</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>241</text>
</content>
<name></name>
<script></script>
</card>
card_140092.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 pound purple plums1 cup sugar3 tablespoons flour1 tablespoon butterPastry for 2 crust pie</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Place halved, pitted plums in pastry lined 9 inch pan. Mix sugar and flour and sprinkle over plums. Dot with butter. Place top crust and cut steam vents. Bake at 425 degrees for 35 - 40 minutes. </text>
</content>
<name></name>
<script></script>
</card>
card_22378.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 head lettuce, very finely shredded1 cucumber, sliced very thin1 can small shrimpSUNOMA DRESSING:2/3 cup rice vinegar, without seasonings1 cup sugar1 teaspoon salt1 teaspoon ajinomoto or MSG</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>SALAD: Combine ingredients; toss with dressing. Cover and chill about an hour. Serves 4 - 5. DRESSING: Combine all ingredients. Sugar will not dissolve completely. Shake well before pouring on salad. </text>
</content>
<name></name>
<script></script>
</card>
card_213677.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Grind fruits, nuts, ginger & orange rind in meat grinder through coarse blade. Add enough brandy to make fruits stick together. Shape into ball, 1 to 1-1/2" diameter. Roll in sugar before wrapping.</text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>4</text>
</content>
<name></name>
<script></script>
</card>
card_237508.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 C sugar1/3 C flour1/2 tsp salt2 1/2 C cream1 tablespoon melted butter2 tsp vanilla1 unbaked pie shellNutmeg to taste</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix sugar, flour and salt in bowl. Add cream, butter, and vanilla. Mix well. Pour into shell. Sprinkle with nutmeg. Bake at 450 for 10 minutes.Reduce temperature to 325 and bake 35 minutes longer.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>331</text>
</content>
<name></name>
<script></script>
</card>
card_120774.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup powdered sugar1 cup white sugarI cup margarine or butter1 cup vegetable oil2 eggs1 teaspoon vanilla4 1/4 cups sifted flour1 teaspoon salt1 teaspoon soda1 teaspoon cream of tartar</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix by basic method. Roll into 1 inch balls, dip in sugar, press down with glass. Bake at 350 degrees for 8 - 10 minutes. Makes 5 dozen. </text>
</content>
<name></name>
<script></script>
</card>
card_120460.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cake yeast or 1 package dry yeast1/4 cup lukewarm water3 1/4 cups sifted flour1 teaspoon salt1/2 cup butter or margarine1/4 cup shortening1 egg2 egg yolks2/3 cup sour cream1 tablespoon sugar1 teaspoon almond extract2/3 cup firmly packed brown sugar1/2 cup chopped almonds</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Dissolve yeast in water and set aside. Sift together flour and salt; cut in butter and shortening until particles are the size of small peas Beat egg and yolks in large bowl. Add sour cream, sugar, almond extract and dissolved yeast; mix well. Place in greased bowl; refrigerate at least 2 hours. Sprinkle brown sugar on floured pastry cloth or board. Roll dough in sugar with rolling pin, folding over and rerolling until all sugar is used and dough is about 1/4 inch thick. Sprinkle almonds over dough, pressing in with rolling pin. Cut dough into 6" x 1" strips. Twist strips and form circles. Place on greased baking sheet. Let rise in warm place (85 - 90 degrees) until light, about 30 minutes. Bake at 350 degrees for 15 - 20 minutes. Makes 3 dozen rolls. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>104</text>
</content>
<name></name>
<script></script>
</card>
card_17477.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Soak mushrooms in water for a few minutes, pat dry. Remove stems from caps; finely chop mush- room stems to make 1/4 cup. Saute chopped mush- rooms and onions in butter; add Worcestershire sauce. Mix onion-mushroom mixture with chicken spread and pile the mixture into the mushroom caps. Sprinkle with breadcrumbs. Broil 8-10 minutes or bake at 450 degrees for 20 minutes or until mushrooms are thoroughly heated. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>28</text>
</content>
<name></name>
<script></script>
</card>
card_171247.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>4 large artichokes 4 Tb lemon juice 2 qts water3 Tb butter 3 Tb olive oil 1/4 C fine chopped onion1 clove garlic, minced 1 Tb parsley, chopped Salt & fresh Pepper1/2 C mushrooms, fresh, finely diced 1/3 C white wine1/2 C cauliflower, finely diced 1/2 C asparagus, finely diced 2 Tb white bread crumbs 1/3 C parmesan cheese, gratedParsley for garnish</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style26">ut off stalks and trim bases of artichokes so they stand upright. Pull off coarse outer leaves and cut off top of each artichoke about 1/3 of the way from the top ( about 1 inch). Trim points of remaining leaves and remove hairy choke from center. In a large bowl, combine water and lemon juice and soak artichokes, cut side down, in water for 20 minutes. Heat butter and 1 Tb of olive oil in medium-sized skillet. Add onion, garlic, mushrooms, cauliflower, and asparagus and cook until tender. Remove from heat and mix with bread crumbs and parsley. Season to taste with salt and pepper.Drain artichokes well and fill center of each artichoke with vegetablemixture. Place artichoke in a large skillet with remaining olive oil andwhite wine. cover tightly and cook over very low heat for 45 minutes to 1 hour. When base of artichoke is tender when pierced with a knife, remove from pan. Garnish with parsley sprigs and sprinkle with Parmesan Cheese. Serve immediately. </span></text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>4</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>450</text>
</content>
<name></name>
<script></script>
</card>
card_21896.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Puree strawberries. Dissolve gelatin in boiling water; add lemonade concentrate, stirring until melted. Add cranberry juice cocktail and straw- berry puree. Pour over ice in large punch bowl. Just before serving, add carbonated water and ginger ale. Makes 30 cups. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>55</text>
</content>
<name></name>
<script></script>
</card>
card_144294.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3/4 cup milk1 scoop strawberry ice cream1 to 2 teaspoons strawberry powder</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Put milk, ice cream and syrup in a jar. Put lid on jar tightly, and shake well until ice cream is softened and mixture is smooth. Serves 1.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>307</text>
</content>
<name></name>
<script></script>
</card>
card_134203.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>CRUMB CRUST:1 cup flour1/4 cup oatmeal1/4 cup brown sugar1/2 cup butter1/2 cup nuts, choppedFILLING:1 cup sugar2 egg whites2 packages (10 ounce size) frozen strawberries1/2 pint whipping cream, whipped</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>CRUMB CRUST: Mix and put into 9" x 13" pan. Bake at 375 degrees for 12 minutes. Stir after out of oven so it is crumbly.FILLING: Beat sugar, egg whites and strawberries for 20 - 30 minutes; fold in whipped cream. Leave half of crumbs in pan. Pour filling over crumbs, sprinkle remaining crumbs on top. Freeze. </text>
</content>
<name></name>
<script></script>
</card>
card_196073.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 C. graham cracker crumbs2 T. sugar3 T. reduced cal. margarine1/2 C. water4 eggs1 16 oz. low fat cottage cheese1/2 C. sugar1/2 C. instant nonfat dry milk powder1/4 C. flour1 T. lemon juice2 Tsp. vanilla1/8 tsp. salt4 C. strawberries (fresh, cleaned)1 T. cornstarch1C. orange juice</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine first 3 ingredients, press into bottom of spring form pan. Combine next 9 ingredients in blender until smooth. Pour into crust. Bake at 300 degrees for 1 hour. Turn off heat, leave in oven 1 hour. Set aside to cool. Arrange strawberries on top of pie . Combine cornstarch and orange juice in sauce pan and blend well. Cook over low heat until thickened and clear; stirring constantly. Cool. Pour glaze over strawberries; chill. (About 180 calories per serving if cut in 12 pieces; 216 if cut in 10 servings.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>277</text>
</content>
<name></name>
<script></script>
</card>
card_223784.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3/4 cup raisins1/4 cup chopped mixed candied fruit2 tablespoons light rum1 cup milk3/4 cup butter or margarine, softened1/2 cup sugar1 package active dry yeast1/4 cup warm water (115 degrees)4 3/4 cups all-purpose flour2 eggs, well beaten1/2 teaspoon grated lemon rind1/8 teaspoon nutmeg3/4 cup finely chopped blanched almondsMelted butter or margarineGranulated sugar</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style30">ombine raisins, candied fruit and rum and set aside. In small saucepan scald milk; add butter and , when melted, stir in 1/2 cup sugar until dissolved; cool to lukewarm (85 degrees). Dissolve yeast in the warm water and stir into ilk mixture; pour into large bowl. Stir in 1 1/2 cups flour and beat well with wooden spoon until smooth. Let stand in warm place until bubbly (about 10 minutes). Combine eggs, salt, lemon rind and nutmeg and stir into batter; stir in 1 cup flour and mix with spoon until smooth. Stir in remaining 2 1/4 cups flour 1/2 cup at a time, mixing after each addition until smooth. Turn out on floured surface and knead rum-soaked fruits and the nuts into dough in 4 additions, kneading well after each to assure even distribution. Place dough in well-greased large bowl, brush with melted butter, cover and let rise in warm place until doubled in bulk (about 1 hour). Punch down and divide dough in half. Place on greased cookie sheets and pat each half into 10" x7" oval. With side of hand, crease in center lengthwise and fold over; brush with melted butter. Let rise in warm place until doubled (about 1 hour). Bake in preheated 350 degrees over for 45 minutes, or until lightly browned. If necessary, cover with foil to prevent excessive browning. Remove from oven and brush with melted butter; sprinkle with granulated sugar. Cool thoroughly on wire racks; store well wrapped.</span></text>
</content>
<name></name>
<script></script>
</card>
card_230200.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text> 1/2 cup buttermilk 1 tablespoon reduced-fat mayonnaise 2 teaspoons cider vinegar 1/2 teaspoon coarsely ground black pepper 1/4 teaspoon salt Nonstick cooking spray 1 large red onion, thinly sliced 8 ounces boneless top-round steak (about 3/4 inch thick) 1/4 teaspoon each salt and pepper 2 large ripe tomatoes, cut in bite-size pieces (3 cups) 1 medium-size cucumber, quartered, then thinly sliced (1 1/2 cups) 10 cups salad greens, torn in bite-size pieces (we used green leaf and watercress)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>1. In a small bowl, whisk buttermilk, mayonnaise, vinegar, pepper and salt until blended and smooth.2. Spray a large nonstick skillet with cooking spray. Heat over medium-high heat. Add onion slices. Cover and cook 6 to 8 minutes, stirring occasionally, until lightly browned and crisp-tender. Remove from skillet.3. Spray skillet with cooking spray again. Add steak and cook over medium-high heat 8 to 10 minutes, turning once for medium. Remove steak from skillet and thinly slice. Sprinkle slices with the salt and pepper.4. To serve: Toss tomatoes, cucumbers and salad greens in a large salad bowl. Add steak and onions. Serve dressing alongside.</text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>4</text>
</content>
<content>
<layer>background</layer>
<id>2</id>
<text>201</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>392</text>
</content>
<name></name>
<script></script>
</card>
card_47685.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 small onion, chopped2 large summer squash, sliced and halved2 tomatoes, cored and cubed1/2 cup chopped green pepper3 cups chicken broth2 envelopes or cubes dehydrated vegetable broth1/8 teaspoon each oregano, basil, thyme</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine all ingredients in a large kettle, cover and simmer until squash is tender (15 - 25 min.). Blend in blender until smooth. Garnish with croutons. May be served hot, room-temperature or cold. Serves 3 - 4. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>425</text>
</content>
<name></name>
<script></script>
</card>
card_140535.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 tablespoons butter or margarine3/4 cup sugar2 eggs1/2 teaspoon salt1/4 teaspoon cinnamon1/4 teaspoon ginger1/4 teaspoon nutmeg1 1/2 cups mashed squash or pumpkin1 1/4 cups milk1 unbaked pie shell</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cream butter and sugar; add eggs, mix well. Add the remaining ingredients; mix well. Pour into pie plate lined with unbaked pastry. Bake at 375 degrees about 1 hour or until knife inserted comes out clean. May be garnished with whipped cream or honey drizzled on the pie just before serving. </text>
</content>
<name></name>
<script></script>
</card>
card_39408.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 1/2 cups flour2 teaspoons baking powder1/2 cup sugar1/2 teaspoon nutmeg1/2 teaspoon cinnamon2 eggs1/2 cup melted butter1/2 cup leftover squash1/2 cup chopped nuts</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Stir all ingredients together until just mixed. Spoon into greased muffin tins and top each muffin with 1/8 teaspoon sugar. Bake at 400 degrees for 20 minutes. Makes 1 dozen. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>103</text>
</content>
<name></name>
<script></script>
</card>
card_219094.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 box Stove Top Cornbread Stuffing (red box)3 lbs yellow and zucchini squash (cut in rounds)1 can (8 oz.) sliced water chestnuts1 C. chopped celery2 medium onions (chopped)1 t. salt1 (4oz.) jar pimientos1 large carton (1 lb.) sour cream1 C. grated cheese1 can cream of chicken soup (or cream or mushroom soup)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cook squash, onions, celery for 7 min. and drain. Place prepared Stove Top Stuffing in bottom of buttered dish (9X13). Pour drained squash mixture on top of stuffing. Mix other ingredients and pour on top of that. (Not Cheese). Put grated cheese on top and bake for 30 minutes at 350 degrees</text>
</content>
<name></name>
<script></script>
</card>
card_218625.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 lbs. cut up squash, cooked, mashed and drained1 medium onion, diced and cooked in butter1 can cream of chicken soup (or celery or mushroom)1 small carton sour cream1 pk Pepperidge Farm dressing, coated with 1 stick melted margarine (use 1/2 mixture in casserole, 1/2 reserved for top)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine all ingredients. Pour into casserole dish and top with dressing mixture reserved for top. Bake at 350 degrees for 35 to 40 minutes</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>449</text>
</content>
<name></name>
<script></script>
</card>
card_126051.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Beat eggs until fluffy; add sugar, mix well. Add in dry ingredients; then oil and squash. Bake in 11 x 15 pan at 350 degrees for 20 - 25 minutes. Frost with powdered sugar frosting. </text>
</content>
<name></name>
<script></script>
</card>
card_231636.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 3/4 c. milk1/2 c. shortening1/2 cup sugar1/2 c. mashed potatoes1 pkg. active dry yeast1/2 c. warm water (110 to 115 degrees)2 eggs, beaten1/2 tsp. vanilla6 1/2 to 7 c. sifted all-purpose flour1 tsp. baking powder2 tsp. salt</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style26">cald milk; stir in shortening, sugar and mashed potatoes. Cool to lukewarm. Blend well.Sprinkle yeast over warm water and stir until yeast is dissolved. Add to milk mixture. Stir in beaten eggs and vanilla.Sift 6 1/2 c. flour with baking powder and slat; add gradualy to yeast mixture, mixint well after each addition. Add another 1/2 c. flour if needed to make a slft dough you can handle (use no more than necessary). Turn into greased bowl; turn dough over to grease top. Cover and let rise in warm place until doubled, about 1 1/2 hours.Roll to 1/2" thickness on floured board. Cut with floured doughnut cutter...Place cut-out doughnuts on waxed paper; cover with cloth and let rise in warm place until doubled, about 30 minutes.Fry a few doughnuts at a time in hot salad oil (375 degrees). Drain on absorbent paper. Spread warm doughnuts with a thin glaze made of confectioners sugar and milk, or shake them in a bag containing sugar to coat them. </span></text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>48</text>
</content>
<name></name>
<script></script>
</card>
card_102571.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 packages (10 ounce size) frozen chopped spinach1/2 pound ground pork sausage1/2 medium onion, chopped3 eggs1 can cream of mushroom soup1/2 cup cream1/2 cup crushed potato chips</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Preheat oven to 350 degrees. Brown sausage and onion; drain, set aside. Cook spinach, drain well, set aside. Beat eggs; mix with cream. Combine sausage, onion and spinach with egg mixture Pour into 2 1/2 quart greased casserole. Cover with soup and potato chips. Bake at 350 degrees for 20 - 30 minutes. Serves 8. </text>
</content>
<name></name>
<script></script>
</card>
card_102201.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 eggs1 cup oil2 cups sugar2 teaspoons vanilla2 cups shredded zucchini1 cup well drained crushed pineapple3 cups flour2 teaspoons soda1 teaspoon salt1 1/2 teaspoon baking powder1 1/2 teaspoon cinnamon3/4 teaspoon nutmeg1 cup chopped nuts1 cup currants or raisins</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Beat eggs, oil, sugar, and vanilla until thick and foamy. Stir in zucchini and pineapple. Combine remaining ingredients; stir into first mixture until blended. Bake in greased 9 x 5 loaf pan at 350 degrees for 1 hour. Cool 10 minutes, turn onto wire rack to finish cooling.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>102</text>
</content>
<name></name>
<script></script>
</card>
card_93065.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup vinegar1 cup honey3 whole cloves3 sticks cinnamon6 cups canned pear halves</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Blend first 4 ingredients in a saucepan. Heat to simmering point; add pears. Cool. Chill several hours; drain. Serve fruit with some of the liquid over it. Delicious with ham or chicken. Serves 10 - 12. </text>
</content>
<name></name>
<script></script>
</card>
card_27393.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text> 2 oz peeled and cooked shrimp 2 oz cooked ham 4 oz green peas 3 eggs 1 t salt 2 scallions, finely chopped 4 T vegetable oil 1 T light soy sauce 1 T chinese rice wine or dry Sherry 1 lb cooked rice</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Pat dry the shrimp with paper towels. Cut the ham into small dice about the same size as the peas.In a bowl, lightly beat the eggs with a pinch of the salt and a few pieces of the scallions.Heat about half of the oil in a preheated wok, stir-fry the peas, shrimp, and ham for 1 minute, then add the soy sauce and wine or sherry. Remove and keep warm.Heat the remaining oil in the wok and lightly scramble the eggs. Add the rice and stir to make sure that each grain of rice is separated. Add the remaining salt, scallions, shrimp, ham, and peas. Blend well and serve either hot or cold. </text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>4</text>
</content>
<name></name>
<script></script>
</card>
card_74781.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 1/2 - 3 pounds country style ribs2 pounds sauerkraut3 teaspoons salt1/4 teaspoon pepper2 tablespoons brown sugar3 apples, sliced or 1 cup applesauce1 boiled mashed potato or 2 tablespoons cornstarch dissolved in 1/2 cup cold water1 teaspoon prepared mustard</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Boil spare ribs in 1 1/2 quarts water for 1 hour. Add kraut, salt, pepper and brown sugar; boil 15 minutes after it starts boiling. Add sliced apples; boil 7 - 10 minutes. Add boiled mashed potato and prepared mustard. Bring to a boil. Bones may be removed before serving. Leftovers may be frozen. Serves 6 - 8. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>335</text>
</content>
<name></name>
<script></script>
</card>
card_83107.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 pound ground beef1/2 cup chopped onion1/2 cup chopped celery1/4 cup chopped green pepper3/4 cup barley, uncooked1 can (6 ounce) tomato paste1 teaspoon salt1/8 teaspoon pepper3 cups hot waterShredded cheese (optional)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Brown hamburger; add remaining ingredients. Simmer 1 1/2 hours; sprinkle with shredded cheese if desired. Serves 6. </text>
</content>
<name></name>
<script></script>
</card>
card_17988.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 can (12 ounces) Spam1 pound cheddar cheese, grated1 can (10 1/2 ounces) cream of mushroom soup1/4 cup finely chopped onion</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Grind or grate Spam; add other ingredients; mix well. Spread on canape crackers, toast rounds or split and toasted hamburger buns (1 dozen buns, halved). Broil until bubbly and lightly browned. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>27</text>
</content>
<name></name>
<script></script>
</card>
card_237883.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup butter2 tsp. grated lime rind (optional)1/4 tsp. chili powder1/8 tsp. ground cumin</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine, cover, and refrigerate.Yield: 1/2 cupNote: Great for bread sticks (on old hot dog buns, etc.) and adds heartiness to sandwiches as a pre-spread.</text>
</content>
<name></name>
<script></script>
</card>
card_165098.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cups flour1/2 tsp. salt1 cup shortening6 tbsp. ice water</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix flour and salt; cut shortening into flour. Add water one tablespoon at a time, using only enough to make a workable paste; too little will leave it crumbly. Be sure to work swiftly. Roll out pastry and line pie pan. Makes two 9-inch pie shells.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>330</text>
</content>
<name></name>
<script></script>
</card>
card_179845.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 C. chopped onion2 T. margarine1 lb Mexican Velveeta, cubed1 16 oz. can tomatos, chopped, drained.</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Saute onion in margarine. Add cheese and tomatos; stir until cheese is melted. Simmer 10 minutes. Serve hot with tortilla chips.MICROWAVE INSTRUCTIONS: Microwave onion and margarine in 1 1/2 qt casserole or bowl on high 2 minutes or until onion is tender. Add cheese and tomatos; mix well. Microwave on medium 9 minutes or until thoroughly heated, stirring every 3 minutes</text>
</content>
<name></name>
<script></script>
</card>
card_112520.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 1/4 flour1 teaspoon baking soda1 cup butter or magerine1/4 cup sugar3/4 cup firmly packed brown sugar1 tsp vanilla1 package (4 serving size) JELL-O brand vanilla flavor instant pudding and pie filling2 eggs1 package chocolate chips1 cup chopped nuts (optional)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix flour with backing soda. Combine butter, the sugars, vanilla, and pudding mix in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually addflour mixture, then stir in chips and nuts. (Batter will be stiff.) Drop by rounded measuring teaspoonfuls, about 2 inches apart, onto ungreased baking sheets. Bake at 375 degrees for 8 to 10 minutes. Makes about 7 dozen.* For Chocalate Chocalate Chip Cookies, use Chocolate Flavor Instant Pudding</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>239</text>
</content>
<name></name>
<script></script>
</card>
card_130767.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 eggs, separated1 cup sugar12 soda crackers1/2 cup chopped nuts1 teaspoon vanilla</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Beat egg yolks until very light in color; add 1/2 cup sugar. Beat egg whites; add 1/2 cup sugar. Gently fold the two egg mixtures together. Add crushed cracker crumbs, nuts and vanilla. Bake in 9 inch pie pan at 300 degrees for about 30 minutes, watch closely. </text>
</content>
<name></name>
<script></script>
</card>
card_151863.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text><span class="style1">/4 cup Milk4-1/2 to 5 cups Flour1/2 cup Butter1/4 cup Honey1/2 ts Salt2 Eggs1 pkg dry active Yeast2 ts crushed Anise seed1/4 cup warm Water2 ts Vanilla</span><span class="style27">Glaze:</span><span class="style1">1 Egg1 Tb Water1 Tb Honey</span></text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style30">n 1-quart saucepan stir together milk, butter and salt. Cook over medium heat, stirring occasionally, until butter is melted (5 to 7 minutes). Cool to warm (105o-115oF.) In large bowl dissolve yeast in warm water; add warm milk mixture, 2cups flour, 1/4 cup honey, eggs anise and vanilla. Beat at low speed until smooth (1 to 2 minutes). By hand, stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic (about 5 minutes). Place in greased bowl; turngreased side up. Cover; let rise in warm place until double in size (about 1 hour). Dough is ready if indentation remains when touched. Punch down; divide in half. Form each half into ball. Place each ball in center of a greased cookie sheet. Form dough into 7-1/2 inch round loaves. Cover; let rise until almost double (30 to 40 minutes). Heat oven to 350o. After shaped dough has risen, with serrated knife, make cuts in top to resemble snowflakes. Bake for 20 minutes. Remove from oven. In small bowl stir together all glaze ingredients; brush on loaves. Continue baking for 5 to 10 minutes or until deep golden brown. Remove from cookie sheets; cool on wire racks.Tip: To crush anise seed, place in plastic bag. Crush with rolling pin.Tip: For best results, rotate cookie sheets halfway through baking.Tip: Serve with Honey Butter. To make Honey Butter, stir together 1/2 cup softened butter and 2 Tb honey until well mixed.</span></text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>2 loafs</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>101</text>
</content>
<name></name>
<script></script>
</card>
card_185176.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 Cup Margarine or butter1 1/2 C. flour1 C sugar1 egg1/2 tsp vanilla1/4 tsp baking soda1/4 tsp cream of tartar2 T suagar1 tsp cinnamon</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix butter, sugar , egg, vanilla, soda, tartar, and half of the flour. Slowly add the other half of the flour. Either:Chill the dough and roll it into balls after it is well chilled and firm. Roll the balls into the sugar and cinnamon.OrSpoon the cookies onto the cookie sheet and dust them with the cinnamon/sugar mixture.Bake at 375 for 10-12 minutesCool on a wire rackMakes about 34 cookie</text>
</content>
<name></name>
<script></script>
</card>
card_17282.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 pounds lean ground beef1/4 cup chopped onion1 teaspoon salt1/4 teaspoon pepper1/4 teaspoon garlic salt1/2 cup fine cracker crumbs1 egg1/4 cup milk2 tablespoons salad oil1 bottle (18 ounces) smoky-type barbecue sauce1 cup water</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Lightly mix together first 8 ingredients; shape into small meatballs. Brown in hot oil. In a large pan, blend together the barbecue sauce and water. Place meatballs in the sauce and simmer for 15 minutes. Pour meatballs and sauce into a chafing dish, serve with small picks. Makes about 8 dozen meatballs. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>26</text>
</content>
<name></name>
<script></script>
</card>
card_50678.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 1/2 cup chopped celery1/2 cup chopped onion fine1 pound ground beef1 cup catsup1 - 2 teaspoons each of lemon juice, vinegar, mustard, brown sugar, Worcestershire sauce</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Brown meat, pour off excess fat; set aside. Cook chopped celery and onion in butter until soft Add to meat, then add catsup and seasonings. Cook over low flame 1 hour. Freezes well. Improves with age. Serves 6 - 8. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>403</text>
</content>
<name></name>
<script></script>
</card>
card_18932.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>In saucepan melt butter and chocolate squares. Add sugar and salt (will be thick). Slowly add evaporated milk and vanilla. Heat until thickened. Make sure it's hot enough to melt all the sugar so it won't be grainy. Stir constantly. Serves many.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>411</text>
</content>
<name></name>
<script></script>
</card>
card_107635.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cans Wilderness pie cherries (or other flavor filling)1 box white cake mix1 bag slivered almonds (optional)1/2 cup melted butter</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Spread cherries in bottom of 9" x 13" pan. Sprinkle cake mix evenly over filling. Spread slivered almonds over top. Pour melted butter over evenly. Bake at 350 degrees for 45 - 60 minutes or until top is golden brown. Serves about 15. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>276</text>
</content>
<name></name>
<script></script>
</card>
card_69671.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Drain pickles and slice thin. In a bowl, combine remaining ingredients. Add sliced dill pickles, stir and place back in jar (sugar dissolves as it stands). Keep in refrigerator for a couple of days before using, shake once or twice. </text>
</content>
<name></name>
<script></script>
</card>
card_173928.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 pkg small square won ton wrappers1 lg pkg cream cheese, softened1/2 lb salad shrimp1 ts worcestershire sauce1 bunch chives (green onion tops)1/2 ts garlic powder</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Chop shrimp into fine pieces. Chop chives into small pieces. Add shrimp, worcestershire sauce, chives and garlic powder to softened cream cheese and mix well. Place a small spoonful of mixture onto the won ton wrapper and fold. Some packages provide their own directions on folding. I start by turning the wrapper and making it look like a diamond. Fold over the bottom point, overlap each side and continue rolling until sealed. Place won tons into a fryer and cook until medium brown. Serve with any kind of hot mustard.</text>
</content>
<name></name>
<script></script>
</card>
card_53623.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup rice or macaroni rings2 cups fresh shrimp2 cups chopped raw cauliflowerI small green pepper, chopped1 onion, chopped6 stuffed olives, slicedjuice of 1 lemon1/2 cup mayonnaisedash of tabasco sauce</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cook rice or macaroni and drain with cold water. Mix shrimp, rice and vegetables. Add remaining ingredients. Let stand overnight. Serves 8 - 10. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>391</text>
</content>
<name></name>
<script></script>
</card>
card_232974.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text><span class="style48"> cups rice, cooked1 small onion1 egg beaten in a cup (half tsp. salt added)1 cup peas1 cup of shrimpsSalt & pepper to taste2 tbsp. soy sauce3 or 4 tbsp. cooking oil.1 rasher of bacon (diced) or any ham</span></text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style46">ring a saucepan that is two-thirds full of water to the boil. Add the rice grains and stir until the water re-boils. Cook for 9 minutes from this point and turn the heat down so that the water simmers gently. Remove the pan from the heat and fill to the top from the cold water tap. Drain well and then cover the pan and leave the rice to cool.In a wok, or large based pan, heat the oil. Add the onions and diced bacon. Stir fry over a moderate heat for 2-3 minutes. Reduce the heat to low and add the beaten egg. When it has set, break it up into small pieces and stir. Turn up the heat and add the shrimps. Fry for 2 minutes. Add the peas and fry for 2 minutes. Add the soy sauce and mix well. Add the cool boiled rice and heat through, stirring constantly. Season with salt & pepper.Serve and sprinkle with extra soy sauce while eating.This is a very large helping for 2 people!</span></text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>4</text>
</content>
<name></name>
<script></script>
</card>
card_233232.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 tbsp. vegetable oil2 scallions, minced1 garlic clove, minced1 tsp. minced fresh ginger1/2 pound medium shrimp, shelled, deveined and cut into 1/2" pieces1/4 cup coarsely chopped water chestnuts4 cups cold cooked rice2 tbsp. soy sauce1 tbsp. ketchup1 tbsp. dry white wine1/4 tsp cayennesalt and pepper</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>1. In a wok, heat oil until just smoking. Add scallions, garlic, and ginger. Stir-fry over high heat until aromatic, about 30 seconds. Add shrimp and water chestnuts. Stir-fry until shrimp turns pink, about 3 minutes.2. Add rice and continue stir-frying until rice is hot, 3-5 minutes.3. In a small bowl, combine soy sauce, ketchup, wine and cayenne. Pour over rice and stir to mix well. Season to taste with salt and pepper. Remove from heat and serve.</text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>6</text>
</content>
<name></name>
<script></script>
</card>
card_11664.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 can (10 3/4 ounces) condensed cream of shrimp soup1 package (3 ounces) cream cheese1 teaspoon lemon juice1/2 small garlic clove, minced</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine all ingredients; beat until smooth. Chill. Makes 1 1/2 cups. Serve as a vegetable dip. May also be used as a dressing over sliced hard cooked eggs or sliced cucumbers.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>25</text>
</content>
<name></name>
<script></script>
</card>
card_101012.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>PotatoesMelted butterPaprikaLawry's seasoningSalt and pepperCrushed corn flakes</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cut baking potatoes in half lengthwise. Dip cut side in melted butter and sprinkle with paprika, Lawry's seasoning, salt and pepper. Dip cut side in crushed corn flakes. Put in baking pan, cut side down. Bake at 350 degrees for 45 minutes. Vivian Swanson </text>
</content>
<name></name>
<script></script>
</card>
card_198060.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup applesauce1 cup sugar1 package (3 ounce) lime flavored gelatin</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Place applesauce in a small saucepan; stir in sugar and gelatin; bring to a boil and cook gently for 2 minutes. Pour into well-buttered 8" x 4" x 3" loaf pan; chill until set. Cut into pieces with a sharp knife dipped in hot water. Press top and bottom of each piece in extra fine granulated sugar or toss lightly with powdered sugar. </text>
</content>
<name></name>
<script></script>
</card>
card_197724.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 qt. oysters3 cups crushed Ritz crackers3/4 t. cumin1/4 t. Allspice1/4 t. red pepper1/2 cup melted butterHalf & Half to coversaltMozzarella cheese</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Butter dish ( bread pan works great!)Put 1 cup crackers in bottom of pan. Next 1 layer of oysters (1/2 qt.) Add another cup of crackers. Add remainder of oysters. Add remainder of crackers. Pour melted butter over top. Pour Half & Half to cover. Bake covered at 375 for 20 minutes. Uncover and bake 20 more minutes.At the end of 40 minutes (total time) add Mozzarella cheese and bake for an additional 5 minutes. Serve</text>
</content>
<name></name>
<script></script>
</card>
card_154451.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 pint oysters2 ts lemon juice1-1/2 cups cracker crumbs1/2 cup melted butterSalt & Pepper3/4 cup heavy cream1/3 cup oyster juice1 Tb sherryWorcestershire</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Drain the oysters, reserving the juice. Preheat the oven to 350oF. Combine the crumbs, butter, lemon juice, salt, and pepper. Sprinkle one-third of the crumbs over the bottom of a 3-cup buttered gratin * dish. Cover with half the drained oysters. Sprinkle another third of the crumbs over the oysters.Make another layer over the crumbs with the remaining oysters. Whisk together the heavy cream, oyster juice, sherry, and Worcestershire sauce. Pour over the oysters. Top the casserole with the remaining one-third of crumbs. Bake for 40 minutes.</text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>4</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>186</text>
</content>
<name></name>
<script></script>
</card>
card_94912.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 packages (16 ounces) pork sausage links1/2 cup butter or margarine3 cups celery, diced1/2 cup minced onion2 packages (6 - 7 ounces) herb-seasoned croutons2 cups hot water2 cans (15 - 16 ounces) red kidney beans, drained4 teaspoons chili powder</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Prepare sausage links as labels direct, drain; slice each crosswise into about 1/4 inch slices. Melt butter or margarine in skilleti add onions and celery; cook 10 minutes, stirring frequently. In bowl combine croutons with water, add sausages, celery mixture, beans and chili powder; toss gently. Makes about 12 cups of stuffing for a 12 - 14 pound bird. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>5</text>
</content>
<name></name>
<script></script>
</card>
card_196474.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 lb. sausage (Browned and drained)1 C. cheddar cheese (grated)1 (4 1/2 oz.) can button mushrooms, drained and sliced. (or use fresh mushrooms)6 eggs2 C. milk1 tsp. salt1 tsp. dry mustard6 slices bread Process in blender.</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Spray large rectangle baking dish with non stick spray, add:Sausage and grated cheese and mushrooms (reserve a few mushrooms for topping)Mix:6 eggs2 C. milk1 tsp. salt1 tsp. dry mustard6 slices bread Process in blender.Pour over sausage and cheese.Cover and refrigerate overnight. or bake at once. Bake at 350 degrees for about 45 minutes. Can partially bake and freeze ahead of time.Serves 8 to 10. </text>
</content>
<name></name>
<script></script>
</card>
card_207559.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 1/4 lbs chicken breast, coned and skinned1 tsp paprika1 tsp salt1/4 tsp pepper2 tsp olive oil or melted oleo1 medium onion, chopped1 sm green pepper, chopped1 garlic clove, minced1 can Ro-tel tomatos and green chilies1 1/2 C. instant rice3/4 C. shredded Monterey Jack cheese</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cut chicken into thin strips. Sprinkle with paprika, salt and pepper. Heat oil in 10 inch skillet over medium to high heat. Cook chicken in oil 2 minutes. Add onion, green pepper and garlic; cook until tender, about 4 minutes, stirring frequently. Drain tomatos, reserving liquid. Add chicken broth to liquid to equal 1 1/2 C. Add liquid to skillet; bring to a boil. Stir in rice and reserved tomatos. Cover and remove from heat. Let stand until all liquid is absorbed, about 5 minutes. Sprinkle with cheese</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>350</text>
</content>
<name></name>
<script></script>
</card>
card_119297.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup shortening or margarine2 cups brown sugar2 eggs1 teaspoon vanilla1 teaspoon baking powder1 teaspoon soda2 cups flour2 cups quick oatmeal1 cup wheat or corn flakes1 cup salted peanuts</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix by basic method. Drop by spoonfuls on cookie sheet. Bake at 350 degrees for 8 - 10 minutes. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>238</text>
</content>
<name></name>
<script></script>
</card>
card_90302.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Boil water, butter and salt. Add rice; cover tightly and remove from heat. Let stand until water is absorbed. Melt butter in pan; add flour and mix. Add onion salt, milk and cheese; cook until slightly thickened. Grease 2 1/2 quart casserole; place alternate layers of rice and salmon. Pour cheese mixture over rice and salmon. Top with crumbs or cheese. Bake at 350 degrees for 1 hour. Serves 6. </text>
</content>
<name></name>
<script></script>
</card>
card_8083.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Combine all ingredients except almonds and parsley and refrigerate overnight. Shape into a ball, roll in almonds and parsley. Serve with crackers. </text>
</content>
<name></name>
<script></script>
</card>
card_197463.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>15 1/2 oz can Salmon2 - 10 oz pkg frozen spinach1/4 cup butter2 Tbs mince onion1/4 cup flour1/2 tsp saltdash cayenne1/2 tsp dry mustard2 cups milk1 1/2 cup shredded sharp cheddar cheese2 cup cooked rice</text>
<text><span class="style26">1 envelope active dry yeast (2 1/4 teaspoons) 1/2 cup warm water (105 F to 115 F) 1 1/4 cups granulated sugar 2/3 cup heavy cream or milk 1 stick (1/2 cup) butter or margarine (not spread), cut in pieces 4 cups all-purpose flour 3 large eggs 2 tablespoons freshly grated orange peel (reserve 1 teaspoon for Topping) 2 teaspoons vanilla extract 2 cups (8 ounces) fresh or frozen cranberries, finely chopped</span><span class="style37">ORANGE-CRUMB TOPPING:</span><span class="style26"> 3 tablespoons all-purpose flour 3 tablespoons granulated sugar 2 tablespoons cold butter or margarine, cut in small pieces</span></text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style38">. Sprinkle yeast over the warm water. Stir in 1 teaspoon of the sugar and let stand about 10 minutes, until foamy. 2. Heat cream and butter in microwave or saucepan just until butter melts. Let cool about 5 minutes. 3. Meanwhile, mix flour and the remaining sugar in a large bowl. With electric mixer on low speed, gradually beat in yeast mixture, cream mixture, eggs, the orange peel (except reserved teaspoon) and vanilla. Increase speed to medium and beat about 1 minute, scraping down bowl once or twice, until batter is smooth. 4. Cover bowl with plastic wrap and let rise in a warm, draft-free place 1 to 1 1/2 hours, until doubled. 5. Lightly grease an 8- or 9-inch springform pan. Stir cranberries into batter. Scrape into prepared pan. Cover and let rise 1 hour, or until doubled. 6. While batter rises, make Topping: Mix flour and sugar in a small bowl. With a pastry blender or fork, cut in butter until mixture resembles pea-size crumbs. Stir in reserved teaspoon orange peel. 7. Place oven rack in lowest position. Heat to 350 F. 8. Sprinkle Topping over batter. Bake 60 to 70 minutes, until cake is golden brown and pick inserted in center comes out clean. Let cool in pan on wire rack 10 minutes. Gently remove pan sides and cool completely. Remove pan bottom and wrap airtight.ALMOND VARIATION Omit cranberries, orange peel and Orange-Crumb Topping. Add 1 tablespoon almond extract along with the eggs. Stir down batter after first rising. Just before baking, sprinkle with 1/2 cup slivered or sliced almonds and 2 teaspoons granulated sugar. Bake and cool as directed, then, if desired, mix 1 cup confectioners' sugar, 2 tablespoons milk and 1/4 teaspoon almond extract until smooth. Drizzle over cake.</span></text>
</content>
<name></name>
<script></script>
</card>
card_179575.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 1/3 cup sourcream1 1/3 cup mayonaise 2 T. onion flakes2 T. parsley2 t. Beau Monde spice or seasoned salt2 t. dill seed1 can chipped or corned beef ( break apart)1 loaf of rye bread</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cut off the top of the rye bread.Remove the insides.Mix other ingredients together and fill the bread loaf</text>
</content>
<name></name>
<script></script>
</card>
card_43697.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cups milk2/3 cup dark molasses1/2 cup sugar1 teaspoon salt2 large tablespoons shortening2 cups cold water1 cake yeast1/2 cup lukewarm water and 1 tablespoon sugar5 cups rye flour7 1/2 cups white flour</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Bring milk, molasses, sugar, salt and shortening to a boil; add cold water. Cool to lukewarm. Dissolve yeast in water with sugar. With electric mixer on low add rye flour and dissolved yeast to cooled mixture. Continue adding white flour until beater slows down. Put remaining flour on board and knead it into the rye mixture. Knead until elastic. Put into bowl, let rise in a warm place until double in bulk. Turn out on floured board and divide into 4 parts. Shape into loaves and put in greased individual pans. Let rise until double in bulk. Bake at 350 degrees for 30 minutes, reduce heat to 300 degrees, continue to bake for about 15 minutes longer. Remove loaves to a rack. Brush over lightly with a little butter to soften crust. Makes 4 loaves. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>100</text>
</content>
<name></name>
<script></script>
</card>
card_195661.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>RUTH'S RED DEVILS FOOD CAKE2/3 C. shortening2 C. sugarCream together, add:2 eggs 1 C. sour milk1 tsp vanilla mix together Mix the following ingredients together and add to the above. </text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix until well blended2 1/2 C. flour1 tsp salt2 tsp soda4 level Tbsp cocoa2/3 C. boiling water (add last) Pour into greased and floured pans and bake 350 degree</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>275</text>
</content>
<name></name>
<script></script>
</card>
card_44592.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 chicken, cut up or 1 1/2 pounds beef1 head cabbage, coarsely chopped1 tablespoon dried parsley1/4 teaspoon dill leaves4 medium onions, chopped1 tablespoon salt1/4 teaspoon pepper1 cup tomatoes1/2 cup sour cream</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cook meat until tender. Add other ingredients, except tomatoes and cream. Boil 15 minutes. Add tomatoes and cook until done. Add cream, bring to boil and serve. Serves 6-8. </text>
</content>
<name></name>
<script></script>
</card>
card_202451.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 RoastLots of black pepper and Ms. Dash.1 lb washed pinto beans1 lg. onion, sliced1 Can tomato sauce1 can Rotel tomatoes1 t. salt1 t. dry mustard1 t. thyme2 T. brown sugar2 T. cider vinegar1/4 C. red cooking wine2 C water (approx.)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Rub down roast with lots of black pepper and Ms. Dash. Sear on all sides.Put in Crock Pot with other ingredientsCook slow approx. 12 hours. (may need more water added</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>45</text>
</content>
<name></name>
<script></script>
</card>
card_195523.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>(All measurements are approximate)2 1/4 C. Bisquick1 C. Brown sugar1/2 margarine or criscoMix together-will be crumbly. Set 1/2 of mixture aside. To the other 1/2 of the mixture add:1 C. sour milk1 egg3/4 tsp. cinnamon1/4 tsp nutmeg1/4 tsp. cloves.1/4 tsp. allspice1/3 C. kamora</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Stir just until mixed. Pour into greased 13x9x2 pan. Take other 1/2 of mixture and add 1/2 tsp cinnamon1/4 to 1/2 C. brown sugar. Sprinkle on top. Bake 30 minutes in 350 degree oven. Serve warm or cold</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>141</text>
</content>
<name></name>
<script></script>
</card>
card_190590.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>l C plus l Tbsp flourl/4 tsp saltl C milkl eggl Tbsp sugarl Tbsp vanillaoil for fryingpowdered sugar</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Make batter from listed ingred. Beat at low speed until smooth. Cover and chill 30 min. Heat 2" oil in lg. skillet to 370. Heat rosette iron about l min. Drain excess oil from iron and dip iron into batter. do not coat top of iron. dip iron into oil.. after rosette is formed (about 5 sec) tap iron to remove rosette. fry until golden, turning to brown. drain upside-down on paper towels. reheat oil a few seconds and repeat. dust lightly with sugar.</text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>12</text>
</content>
<name></name>
<script></script>
</card>
card_36855.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup whole wheat pastry flour1/2 teaspoon salt2 teaspoons baking powder2 eggs1 teaspoon honey1/2 cup milk2 teaspoons melted butter or oil1 cup cooked rolled wheat (1 cup wheat cooked in 1 cup water, cooled)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>In blender mix sifted dry ingredients; add eggs, honey and milk, blend slightlyi add oil and rolled wheat, blend until thoroughly mixed. Cook on greased grill. Makes 12 small pancakes. </text>
</content>
<name></name>
<script></script>
</card>
card_15053.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 sticks pie crust mix1 cup shredded cheddar cheese1/4 teaspoon dry mustard1 teaspoon paprika30 small stuffed olives</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Prepare the pie crust according to directions. Add remaining ingredients except olives. Divide the dough in half; roll each pastry half into a 12 x 8 inch rectangle. Cut strips 1/2 inch x 4 inches. Wrap strips around olives, wrapping one strip all around each olive. Place on an ungreased cookie sheet and bake at 425 degrees for 10 - 12 minutes. Can be prepared ahead of time, refrigerated and baked when ready to serve. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>24</text>
</content>
<name></name>
<script></script>
</card>
card_151135.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 bars milk chocolate (6 1/2 ounce size)1 cup seedless raisins1 cup miniature marshmallows1/2 cup chopped walnuts</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Break up chocolate into top of double boiler. Set over warm water. (The water must never get really hot or the chocolate will have white streaks when it sets.) Set the double boiler over very low heat or simply keep changing the water in the bottom. Stir the chocolate frequently and when it is completely melted stir in the raisins, marshmallows and nuts. Cover a baking sheet with waxed paper. Dip a teaspoonful of the candy and drop on waxed paper. Makes about 2 dozen large pieces. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>306</text>
</content>
<name></name>
<script></script>
</card>
card_237236.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text><span class="style42">AR LAYER:</span><span class="style43">1/2 cup margarine 2 oz unsweetened chocolate1 cup sugar1 cup flour1/2 - 1 cup chopped nuts1 tsp baking powder1 tsp vanilla2 eggs</span><span class="style42">FILLING LAYER:</span><span class="style43">6 opz cream cheese1/2 cup sugar2 tbl flour1/4 cup margarine, softened1 egg1/2 tsp vanilla1/4 cup chopped nuts2 cups mini marshmallows1 cup chocolate chips</span><span class="style42">FROSTING LAYER:</span><span class="style43">1/4 cup margarine2 oz unsweetened chocolate2 oz cream cheese1/4 cup milk3 cups powdered sugar1 tsp vanilla</span></text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>BAR: Melt margarine and chocolate; remove from heat; add remainder of bar ingredients. spread in 9 x 13 greased and floured pan.FILLING: Combine at medium speed until smooth and fluffy and cream cheese, sugar, flour, margarine, egg and vanilla. Stir in chopped nuts. spread over bar mixture.Bake at 350 deg 25 - 35 minutes or until tooth pick comes out clean. Remove from oven. Top with mini marshmallows. Bake additional two minutes.FROSTING: Melt the margarine, chocolate, cream cheese and milk over low heat. Stir in the powdered sugar and vanilla.Immediately pour over baked filling layer and swirl.Cool, then cut, and stand back.Refrigerate or freeze.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>237</text>
</content>
<name></name>
<script></script>
</card>
card_112056.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 squares bitter chocolate1/4 cup butter1 egg1/4 teaspoon salt1 lb. powdered sugar, sifted3 tablespoons hot water1/2 cup chopped nuts1 cup miniature marshmallows</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Melt chocolate and butter in 2 quart bowl over boiling water; remove from heat. Cool 5 minutes. Beat egg with salt and add to chocolate mixture; mix thoroughly. Gradually add powdered sugar, alternating with hot water. Mix thoroughly after each addition. Fold in nuts and marshmallowS. Frosts two 8 inch layers or one 9 x 13 cake. </text>
</content>
<name></name>
<script></script>
</card>
card_229822.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Roast-Beef Tenderloin With Mushroom Gravy</text>
</content>
<content>
<layer>background</layer>
<id>1</id>
<text><span class="style1">One 4-pound beef loin tenderloin roast, trimmed 1 tablespoon olive oil 1/2 teaspoon ground pepper Garnish: rosemary sprigs</span><span class="style27"> Mushroom Gravy:</span><span class="style1"> 2 tablespoons vegetable oil 1/4 cup all-purpose flour 2 1/2 cups beef broth 1/2 cup dry white wine or water 12 ounces fresh mushrooms, ends trimmed and thinly sliced (4 1/2 cups) 2 teaspoons chopped fresh rosemary, or 1 teaspoon dry, crumbled 1/2 teaspoon each salt and pepper</span><span class="style34"></span></text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style26">. Heat oven to 500 F. Have ready a jelly-roll pan at least 15 1/2 x 10 1/2 inches. 2. Rub beef with oil and sprinkle with pepper. Place diagonally on pan, tucking thin end under for even cooking.3. Roast 25 to 30 minutes, until meat thermometer inserted in center of thickest part registers 135 F (for rare). Remove from oven, cover loosely with foil and let stand about 10 minutes, until thermometer registers 140 F.4. Slice 1/4 inch thick and arrange on serving platter. Garnish with rosemary sprigs. Serve with Mushroom Gravy.</span><span class="style37">Mushroom Gravy:</span><span class="style26">1. Heat oil in a large skillet. Add flour and whisk over medium-high heat 2 to 4 minutes, until dark golden.2. Slowly whisk in broth and wine, then remaining ingredients. Bring to a boil. Reduce heat to medium-low and cook 10 to 15 minutes, stirring occasionally, until slightly thickened. Makes 3 cups.</span></text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>12</text>
</content>
<content>
<layer>background</layer>
<id>2</id>
<text>305</text>
</content>
<name></name>
<script></script>
</card>
card_156414.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 Goose (9 to 12 pounds) 3 to 4 cups cooked Wild Rice2/3 cup coarse-chopped Hazelnuts 1/2 cup fine chopped onions2 green Apples, peeled, cored, and cubed 2 ts dried Savory3 Tb chopped Parsley Freshly ground PepperSaltFlour</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style30">emove the neck, heart, and gizzard from the goose and put them in a saucepan with 4 cups water. Let simmer gently, partially covered, for several hours, until reduced to slightly less than 2 cups. Season the broth to taste with salt.For the Stuffing: mix together the wild rice, nuts, apples, onions, andherbs, seasoning to taste with salt and pepper. Fill the cavity of the goose with the stuffing. Skewer closed and lace string around skewers; then truss the bird. Roast in a preheated 325o F. oven, breast side down, for 1-1/2 hours, drawing off the fat as it accumulates, then turn and roast another 1-1/2 hours, or slightly more for an 11-12 pound bird. When done, the juices should run clear when the bird is pricked where the thigh attaches to the body.Pour off all but 1 tablespoon of the fat, then sprinkle a little flour over the bottom of the roasting pan - 1 to 2 tablespoons, depending on how thick you like your gravy. Set the pan over low heat and stir for 2 minutes, scraping up all the browned bits. Add the reserved goose broth and whisk until smooth. Taste and season with salt and pepper and serve in a gravy boat alongside the bird. Remove trussing strings and skewers before carving. </span></text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>6</text>
</content>
<name></name>
<script></script>
</card>
card_129025.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3/4 cup Uncle Ben's Quick Rice1/2 cup sugar3 cups milk1/4 teaspoon salt1/2 cup raisins1 cup boiling water2 eggs plus 1 yolk1/2 teaspoon vanillaNutmeg or cinnamon</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine rice, sugar, milk and salt in top of double boiler; cook about 1/2 hour until rice is tender. Meanwhile, pour boiling water over raisins and let stand 1/2 hour; drain. Beat eggs, add rice, vanilla and raisins. Put in well-greased 1 1/2 or 2 quart baking dish. Sprinkle with nutmeg or cinnamon. Set in pan of hot water to come 1 inch up on side of pan. Bake at 350 degrees for 1 hour. Serves six. </text>
</content>
<name></name>
<script></script>
</card>
card_154084.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup of long rice1/4 cup water1 quart milk 5 large eggs1/2 cup sugarScant saltDash nutmeg</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>In Double Boiler - Boil a good 1/2 cup of long rice with 1/4 cup water and one quart milk - about 1 1/2 hrs - until rice is big and milk absorbed. Stirring ocassionally. Beat 5 large eggs with 1/2 cup sugar and scant salt. Beat until light yellow. Fold in rice mixture - a little at a time. BAKE: 350oF. for 45-50 minutes. After the first 10 minutes stir and sprinkle a little nutmeg on top. Can be eaten warm or cold. Keep refrigerated.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>274</text>
</content>
<name></name>
<script></script>
</card>
card_94406.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>CRUST:1 cup quick oatmeal1 cup brown sugar1/8 teaspoon salt1 cup flour1/2 cup butterFILLING:4 cups diced rhubarb, raw1 cup sugar1 cup water2 tablespoons cornstarchRed food coloring, few drops1 teaspoon almond extract1 can cherry pie filling1/2 cup nuts, chopped</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix oatmeal, brown sugar, salt, flour and butter together. Press half of mixture in bottom of 9" x 13" pan.FILLING: Put diced rhubarb on top of crust. Boil sugar, water, cornstarch until thick; add food coloring and almond flavoring. Add pie filling and spoon on top of rhubarb. Sprinkle remaining crust over top, then nuts. Bake at 350 degrees for 45 minutes. Serves 15. </text>
</content>
<name></name>
<script></script>
</card>
card_131196.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 1/2 cups brown sugar1 1/2 cups butter1 cup buttermilk1 egg, beaten2 cups flour1 teaspoon soda1/4 teaspoon salt2 cups rhubarb, heaping, cut small1/2 cup sugar1 teaspoon cinnamon</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cream together brown sugar, butter and buttermilk; add egg. Sift together flour, soda and salt; add to creamed mixture and beat. Mix in the rhubarb. Pour into 9" x 13" pan. Mix sugar and cinnamon together and sprinkle over the top. Bake at 350 degrees for 40 - 50 minutes. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>273</text>
</content>
<name></name>
<script></script>
</card>
card_129980.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup flour1/2 cup butter4 tablespoons powdered sugar3 cups rhubarb, cut up2 eggs1 1/2 cup sugar4 tablespoons flour1/2 teaspoon salt1/2 teaspoon baking powder1/2 teaspoon vanilla</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix flour, butter and powdered sugar; pat in 9 x 9 pan. Bake at 350 degrees for 15 minutes. Pour boiling water over rhubarb, drain well. Beat eggs, add remaining ingredients. Add rhubarb; pour over crust. Bake at 350 degrees for 45 minutes. Top with ice cream or whipped cream; serve warm. </text>
</content>
<name></name>
<script></script>
</card>
card_94541.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/4 cup margarine4 cups rhubarb cut in 1/2 inch cubes5 cups dry bread cubes (unseasoned)1 1/2 cups sugar3 tablespoons strawberry jello (dry)6 tablespoons water</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Melt margarine in a 9" x 13" pan; add a few drops of red food coloring. Pour melted margarine over bread cubes; mix. Add sugar and jello; mix Fold in rhubarb. Put into pan margarine was melted in. Put some water in each corner of pan to prevent sticking. Bake at 325 degrees for 45 minutes. Good with ham, pork, chicken or turkey. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>4</text>
</content>
<name></name>
<script></script>
</card>
card_179202.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 C. cold water1 yeast1/4 C. sugar1 egg, beatenMix and let stand 5 minutes1/2 boiling water1/2 tsp salt3/4 C. butter</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine and when cool, add to first mixture.Add 3 C. flour and stir until smooth. Cover and set in refrigerator over night. Make into desired shapes and bake at 425 degrees for 12 to 15 minutes or until brown</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>99</text>
</content>
<name></name>
<script></script>
</card>
card_178958.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 C Hot Water1 pkg. yeast3/4 cup sugar3/4 cup Oil1/2 tsp. soda1/2 tsp. salt3 T. baking powder2 C. butter milk6 C. Flour </text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Soften yeast in water. Add Sugar and oil. Mix and add salt, soda, and baking powder. Stir in buttermilk. Add flour - 2 cups at a time. Put in refrigerator container with lid and let rise overnight. Will keep up to one week.Fill muffin pan and let rise.Bake 400° for 15 minutes</text>
</content>
<name></name>
<script></script>
</card>
card_180084.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup butter, softened3/4 cup brown sugar3/4 cup sugar2 eggs1 tsp almond extract3 cups flour1 tsp baking soda1/2 tsp salt1 cup coconut, finely chopped in a food processor </text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Beat the butter and sugars together until smooth and creamy. Beat in the eggs and almond extract. Combine the flour, baking soda, and salt. Add the flour mixture to the butter mixture and stir just until the dough is well blended. Stir in the chopped coconut. Shape the dough into rolls, about 12 inches long, on sheets of waxed paper. Roll the waxed paper around each section of dough and twist ends closed. Place the wrapped rolls of dough into a plastic ziplock bag, close tightly, and place in the refrigerator to chill overnight (or several days). Thaw overnight in the refrigerator. When ready to bake the cookies, unwrap a roll of cookie dough, slice about 1/4 inch thick, and lay the slices on an ungreased cookie sheet. Bake at 350 degrees F. for about 8-10 minutes or until lightly browned.</text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>72</text>
</content>
<name></name>
<script></script>
</card>
card_39096.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cups All Bran Cereal2 cups boiling water4 eggs1 cup margarine3 cups sugar or less1 quart buttermilk5 teaspoons soda1 teaspoon salt5 cups flour4 cups 40% Bran Flakes</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix first two ingredients and let stand. Mix eggs, margarine and sugar; add buttermilk. soda, salt and flour, mix well. Add Bran Flakes and bran-water mixture. Bake in well greased muffin tins at 375 degrees for 20 minutes. The remaining batter can be stored in refrigerator for 4 weeks. Makes about 54 muffins. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>98</text>
</content>
<name></name>
<script></script>
</card>
card_15847.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 can (16 ounces) refried beans1 cup (1/4 pound) shredded cheddar cheese1/2 cup green onion, including part of the tops, chopped1/4 teaspoon salt2 - 3 tablespoons taco sauce</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix all ingredients together; place in a small pan; cook over low heat, stirring until heated. Keep warm; serve with tortilla or corn chips. Makes 3 cups. </text>
</content>
<name></name>
<script></script>
</card>
card_172127.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup shortening 2 eggs1 ts vanilla 1 tsp salt1-1/2 cups sugar 1 ts soda 1 Tb vinegar 1 cup buttermilk3 Tb cocoa 2-1/2 cups sifted cake flour 2 oz red food color</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cream shortening and sugar. Add eggs and vanilla. Beat well. In aseparate dish, blend cocoa and food coloring; add to sugar mixture. Add flour, buttermilk and salt alternately. Mix soda and vinegar in cup and add. Bake in two 9-inch cake pans, greased and well floured, at 350oF. for 30 to 35 minutes. If desired, divide batter between three 8-inch pans. Let cool before frosting. Note: A red paste coloring usually does a prettier job than some liquid types. They are avaiable in specialty shops or in cake decorating supply sections of department stores.</text>
</content>
<name></name>
<script></script>
</card>
card_60768.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Dissolve jello in boiling water, add frozen ber- ries and stir until berries thaw. Chill until partially set. Make small cheese balls and roll in ground nuts, pressing hard enough to make the nuts cling to the cheese. Arrange balls in the bottom of a small ring mold. Pour the jello over and refrigerate. Serves 6 - 8. </text>
</content>
<name></name>
<script></script>
</card>
card_261099.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 small head cauliflower3 carrots, coarsely shredded3 large celery stalks, diagonally sliced1/2 cup sliced pimento-stuffed olives1/4 cup salad oil1/2 cup lightly packed celery leaves1/4 cup white wine vinegar1/4 cup water1 teaspoon sugar1 teaspoon seasoned salt</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Break cauliflower into small flowerets; slice flowerets into thin vertical slices. Place in large bowl. Add carrots, celery and olives. With blender at high speed, blend oil, celery leaves and other remaining ingredients until celery leaves are finely chopped. Pour over vegetables; toss to mix well. Serves 8. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>390</text>
</content>
<name></name>
<script></script>
</card>
card_61102.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Dissolve jello and sugar in boiling water. Add raspberries and lemon juice. Stir until thawed. Chill until partially set. Blend cheese, sugar, salt and vanilla. Fold in the whipped cream. In a greased bundt pan alternate 4 layers of jello and cream mixtures ending with cream layer. Chill until firm. Unmold. Serves 12. </text>
</content>
<name></name>
<script></script>
</card>
card_91434.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 pound hamburger1/2 - 1 pound bacon1 cup onion1/4 cup brown sugar3/4 cup catsup2 tablespoons vinegar2 teaspoons mustard (dry)1 large can B & M beans1 can kidney beans1 can butter beans</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Brown hamburger, drain. Fry bacon; drain and chop. Combine all ingredients in 2 quart casserole. Bake at 350 degrees for 1 1/2 - 2 hours. Serves 1O. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>185</text>
</content>
<name></name>
<script></script>
</card>
card_125811.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup raisins1 cup water1/2 cup shortening or oil1 cup sugar1 egg1 3/4 cups flour1 teaspoon soda1 teaspoon cinnamon1/2 teaspoon cloves1 teaspoon allspice1 teaspoon nutmeg1/8 teaspoon salt</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>In medium saucepan cook first 3 ingredients together about 3 minutes. Cool. Mix in remaining ingredients. Bake in 11 x 15 pan at 375 degrees for 12 minutes.Variation: For cake, bake in 8 x 8 pan for 45 minutes. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>236</text>
</content>
<name></name>
<script></script>
</card>
card_38765.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Blend dry ingredients well. Beat eggs; add salad oil and buttermilk. Mix dry and wet ingredients until all ingredients are moistened. Bake 15 - 25 minutes in greased muffin tins in 400 degree oven. The batter will keep in refrigerator up to six weeks. Makes 4 - 6 dozen. </text>
</content>
<name></name>
<script></script>
</card>
card_36989.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cups milk1 teaspoon granular yeast1 teaspoon salt1 tablespoon sugar1/2 cup salad oil2 cups sifted white flour or 1 1/2 cups white flour and 1/2 cup whole wheat flour3 eggs</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Heat milk to lukewarm and pour into large bowl; add yeast and dissolve. Add salt, sugar and salad oil, mix together. Stir in flour; mix well and let stand overnight or until light. Separate eggs. Beat yolks and stir into batter. Beat egg whites until stiff; fold into batter. Bake in waffle iron. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>97</text>
</content>
<name></name>
<script></script>
</card>
card_56544.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Mix dry jello with crushed pineapple and cut up marshmallows. Pour into 9 x 13 pan; cover and refrigerate overnight. Add mints to whipped cream; spread on top of pineapple mixture. Freeze. Can be used as salad or dessert. Serves 12 - 15.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>389</text>
</content>
<name></name>
<script></script>
</card>
card_106796.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 c sugar2 T cocoa1 stick oleo1/2 c milk1 t vanilla1/2 c peanut butter3 c quick oatmeal1 c coconut (optional)1 c chopped pecans (optional)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>• Boil first set of ingredients for 1 minute.• Remove from heat and mix in second set of ingredients.• Drop by spoonfuls onto wax paper.Makes 3 dozen cookies.</text>
</content>
<name></name>
<script></script>
</card>
card_150865.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Melt chocolate in a double boiler. Remove from heat and mix until smooth, using a spoon. Fold in marshmallows and peanuts. Spread into a buttered pan (10" square or so) then chill. Cut into squares when firm. Makes about 25 pieces. </text>
</content>
<name></name>
<script></script>
</card>
card_30687.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 pound loaf frozen bread dough2 tablespoons softened butter1/4 cup brown sugar1/2 teaspoon cinnamon1/4 cup chopped pecansGLAZE:1 cup sifted powdered sugar4 - 5 teaspoons milk</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Thaw dough completely; roll into a 12 inch square; cut in 3 strips. Spread butter down lengthwise center of each strip. Combine brown sugar and cinnamonj sprinkle over butter; top with pecans. Bring dough up around filling, sealing the edges to form 3 ropes; place on greased baking sheet; loosely braid. Let rise until double, about 30 minutes. Bake at 375 degrees for 30 - 35 min. (Cover braid with foil the last few minutes if necessary to prevent over-browning). Drizzle glaze over braid while still warm. </text>
</content>
<name></name>
<script></script>
</card>
card_82002.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 pound ground beef1 package onion gravy mix1/4 teaspoon garlic salt2 cups water1/3 cup uncooked rice1 package (10 ounce) frozen peas1 can (5 ounce) water chestnuts (optional)1 can French fried onions</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Brown ground beef; blend in gravy mix, garlic salt, water and rice; bring to boil, reduce heat to low and simmer 15 minutes, stirring occasionally. Stir in peas and water chestnuts. Continue simmering until rice is tender (5 to 10 minutes). Stir in French fried onions and serve with soy sauce. Serves 6. </text>
</content>
<name></name>
<script></script>
</card>
card_153016.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text><span class="style26">icrowave chocolate and milk in large microwavable bowl on HIGH 2 to 3 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is COMPLETELY melted.Stir in vanilla and walnuts. Spread in foil-lined 8 inch square pan.Refrigerate 2 hours or until firm. Cut into squares.Makes 4 dozenFor Rocky Road Fudge: Add 1 cup mini marshmallows.For White Chocolate Layered Fudge: Prepare fudge as directed. Spread in prepared pan. Before refrigerating fudge, melt 6 squares of White Chocolate.Stir in 1/2 cup sweetened condensed milk. Spread over Fudge in pan.For Peanut Butter Fudge: Omit walnuts. Drop 1/2 cup peanut butter by teaspoonfuls on top of fudge. Swirl with knife for marble effect.For Coconut Walnut Fudge: Add 1 cup flaked Coconut, toasted, with vanilla and walnuts. Garnish with additional coconut.</span></text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>162</text>
</content>
<name></name>
<script></script>
</card>
card_22591.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 oranges3 lemons5 pounds sugar2 ounces citric acid (4 tablespoons)purchased at a drug store.2 1/2 quarts boiling water3 bottles (28 ounce size) ginger ale1 can (12 ounce) frozen orange juice</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Grate rind of the lemons and oranges; remove the juice. Dissolve sugar and citric acid in boiling water; add juice and rind; let stand 24 hours Strain and refrigerate. To serve, add gingerale and orange juice. Serves 100. </text>
</content>
<name></name>
<script></script>
</card>
card_109842.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup pecans1 package spice cake mix1 package instant vanilla pudding (small size)3 eggs1 cup canned pumpkin1/2 cup salad oil1/2 cup water1 teaspoon cinnamonSweetened whipped cream</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Grease and flour bundt pan. Place pecan meats in bottom of pan. Beat rest of ingredients, except whipped cream, at medium speed for 5 minutes. Pour into pan and bake at 350 degrees for 45 - 50 minutes, or until cake tests done. Cool for 10 - 15 minutes. Remove and finish cooling on rack. Serve topped with sweetened whipped cream. Freezes well. </text>
</content>
<name></name>
<script></script>
</card>
card_195235.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 eggs1 c. sugar2/3 c pumpkin1 tsp lemon juice3/4 c. flour1 tsp baking powder2 tsp. cinnamon1/2 tsp salt1/2 c chopped nutsFilling3 oz cream cheese1/2 box powdered sugar1/2 stick oleo1 tsp vanilla3/4 c. pecans</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>beat eggs on high speed for 5 minutes. Add sugar, pumpkin, and lemon juice. Sift together flour, salt, powder, and cinn. Mix ingredients together. Spread in a greased and floured jelly roll pan. Bake for 15 minutes at 350. Roll up in a towel until it cools.Mix filling, unroll, spread, and reroll pumpkin roll. Chill for several hours or overnight. Freezes wel</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>272</text>
</content>
<name></name>
<script></script>
</card>
card_128834.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text><span class="style26"> 2/3 cups flour1 1/3 cups sugar1/4 tsp. baking powder1 teaspoon soda3/4 teaspoon salt3/4 teaspoon cinnamon1/4 teaspoon cloves1/4 teaspoon nutmeg1/3 cup shortening1/3 cup water1/3 cup chopped nuts2/3 cup raisins1 cup pumpkin1 eggBUTTER SAUCE:1 cup sugar1/2 cup butter1/2 cup cream1 teaspoon vanilla</span></text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Sift dry ingredients; add shortening and remaining ingredients except egg. Beat well. Add egg and beat two minutes. Pour into greased 10 inch mold. Bake at 350 degrees for 45 - 50 minutes. Serve with butter sauce.BUTTER SAUCE: Boil until slightly thickened. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>138</text>
</content>
<name></name>
<script></script>
</card>
card_236878.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text><span class="style27">RUST:</span><span class="style1">1 box yellow cake mix (save 1 cup for topping)1 stick butter1 egg (beaten)</span><span class="style27">FILLING:</span><span class="style1">1 16oz. can pumpkin2 eggs (beaten)3/4 cup sugar1 tsp. cinnamon1 tsp. vanilla1/2 tsp. salt1/2 tsp. ginger/cloves2/3 cup evaporated milk</span><span class="style27">TOPPING:</span><span class="style1">1 cup cake mix1/4 cup butter1/2 cup sugar</span></text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix crust ingredients & mash into 9"x13" pan.Mix filling ingredients & put over crust.Mix topping ingredients & sprinkle over filling.Bake at 350^: 45-50 minutesBest served warm. Can be served with CoolWhip or with vanilla ice cream.</text>
</content>
<name></name>
<script></script>
</card>
card_138476.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 tablespoon unflavored gelatin 1/2 cup water1 1/2 cups cooked pumpkin1 cup light brown sugar3 egg yolks1/2 teaspoon salt2 teaspoons cinnamon1/2 teaspoon ginger1/2 teaspoon allspice3 egg whites2 tablespoons sugar1 baked pie shell</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Soak gelatin in cold water. In a double boiler, make a custard of the remaining ingredients, except egg whites and sugar. Add gelatin; cool. When custard begins to congeal, fold in egg whites, stiffly beaten with the sugar. Pour into cooled baked pie shell. Chill for at least 1 hour. Garnish with whipped cream. </text>
</content>
<name></name>
<script></script>
</card>
card_34572.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>With electric mixer, mix all ingredients except flour and pumpkin. Add flour and pumpkin; mix well. Turn batter into 2 greased and floured medium loaf pans. Bake at 325 degrees for 1 hour 25 minutes. When taken from oven turn out of pans immediately. For a special occasion frost with powdered sugar frosting. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>96</text>
</content>
<name></name>
<script></script>
</card>
card_178763.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3/4 cup sugar1/4 cup shortening, soft1 egg1/2 cup milk1 1/2 cups flour2 teaspoons baking powder1/2 teaspoon saltSTRUESEL MIXTURE:1/2 cup brown sugar2 tablespoons flour2 teaspoons cinnamon2 tablespoons butter, melted1 cup nuts</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix together sugar, shortening and egg; add milk, flour, baking powder and salt, stirring until blended. Spread half of dough in a greased 9 inch square pan, then spread half the struesel mixture, add remaining batter and sprinkle the remaining struesel on top. Bake at 350 degrees for 35 - 40 minutes. </text>
</content>
<name></name>
<script></script>
</card>
card_170708.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Slow-Roasting MethodThis was the way of cooking prime rib chosen by my mother, and the only one she could have chosen, given her preference for a wood stove. She relied on touch and smell and experience to make the beef perfect as it always was, but she was also extremely particular about what she bought. Select a prime rib roast from an utterly reliable butcher who has dry-aged his beef at least two-weeks. There is simply no point in presenting this delectable cut unless the beef itself is of impeccable quality and of proper age.</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text> With the roast at room temperature, rub it all over with a freshly ground pepper, perhaps some rosemary. Insert a few slivers of garlic into the fat at random intervals. Place on a rack, fat side up, in a pan and put to roast in a 250 degree oven. Assuming you have a three - or four-rib roast, you should let it go for 20 minutes per pound, then check the internal temperature with a reliable meat thermometer. What you are seeking is an internal temperature of 125 degrees for rosily rare. Calculate your further cooking time after this 2-hour checkpoint, and salt the roast lightly before resuming its cooking. At 125 degrees, remove the roast from the oven and let it stand for 15 to 20 minutes. Carve into the thinnest slices you can manage. Serve with horseradish, fresh if possible, stirred with a little unsweetened whipped cream.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>44</text>
</content>
<name></name>
<script></script>
</card>
card_225176.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cups brown sugar1 Tb butter1 cup sugar1 cup pecans1 cup water</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine sugars and water and bring to a boil. Let boil until a drop of the hot liquid forms a hard ball in cold water. Remove from heat. Add butter and nuts. Beat until creamy. Drop by tablespoonfuls onto wax paper. Let stand until firm.</text>
</content>
<name></name>
<script></script>
</card>
card_184623.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 lb. butter1/2 cup shortening3 cup sugar1 cup milk6 eggs2 tsp vanilla1 tsp lemon flavor1 tsp baking powder1/2 tsp salt3 cup flour</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cream butter and shortening then add sugar. Cream together. Add eggs one at a time. Mix flavoring with milk. Shift baking powder and salt in with flour, at least one time. Add milk and flour alternately with other ingredients.Bake at 325 degrees for 1 1/2 hours</text>
</content>
<name></name>
<script></script>
</card>
card_165331.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 to 3 slices bacon, cut in half3 medium potatoes, peeled and cubed2 stalks celery, chopped2 medium carrots, diced1 small onion, chopped1 teaspoon salt1/8 teaspoon pepper1 cup water2 tablespoons flour2 cups milk</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>In large saucepan, fry bacon until crisp; drain on paper towel. To drippings, add potatoes, celery, carrots, onion, salt, pepper, and water. Cook covered about 15 minutes or until tender. Combine flour with small amount of milk until smooth. Add to potato mixture along with remaining milk. Cook over medium heat until mixture boils. Garnish with crumbled bacon.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>424</text>
</content>
<name></name>
<script></script>
</card>
card_99974.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Mix mashed potatoes, egg and salt; mix in flour, allspice and pepper. Divide into 12 round pieces, set aside. Fry bacon until brown, drain; reserve drippings. Saute onion in 1 tablespoon drippings until softenedi mix with bacon. Make depression in potato pieces, fill with onion and bacon; pinch together and roll into balls. Drop into boiling salted wateri cook uncovered 20 minutes, boiling gently. Drain well. Serve with butter, sugar and cinnamon, or a white sauce made with bacon drippings. Leftovers are good cut in half and fried in butter. Makes 12 dumplings.</text>
<text>Cream together:1 cup butter or marg.1/2 cup sugar1 tsp. vanillaAdd to above:1/2 cup crushed potato chips1/2 cup chopped pecansThen add:2 cups flour</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Form into balls on an ungreased cookie sheet, press flat withglass that is greased and dipped in sugar.Bake at 350 degrees for 12-13 minutes</text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>60</text>
</content>
<name></name>
<script></script>
</card>
card_172947.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 c. sugar1 c. butter1 egg yolk1 tsp. vanilla1/2 tsp salt1 c. crushed potato chips1-1/2 c. flour1/2 c. nuts</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cream sugar and butter; add yolk, salt and vanilla. work in chips with flour. add nuts. mix well. Using 1 tsp dough, form into balls and press with fork till quite thin. Bake 350 for 8-10 min. or until cookies are browned on edges.</text>
</content>
<content>
<layer>background</layer>
<id>2</id>
<text>1000</text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>36</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>234</text>
</content>
<name></name>
<script></script>
</card>
card_99739.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 bag (2 pounds) frozen hash brown potatoes1 can cream of potato soup1 can cream of celery soup1/2 cup sour cream or milk1/2 cup shredded Cheddar cheeseChopped onions (optional)Green pepper (optional) </text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Thaw hash browns; add soups, sour cream or milk, onions and green pepper. Pour into greased 9" x 13" pan. Sprinkle cheese over potato mixture. Bake at 350 degrees for 1 hour. Serves 8 - 12. </text>
</content>
<name></name>
<script></script>
</card>
card_47235.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 slices bacon, chopped2 large onions, chopped4 medium potatoes, finely chopped2 cans chicken broth2 cans watersalt and pepper to taste1 cup heavy cream or 1/2 and 1/2</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Saute bacon until browned but not crisp; add onion and saute until translucent. Add potatoes, chicken broth, water, salt and pepper, bring to a boil and simmer 40 minutes. Add heavy cream and just bring to a boil. Remove from heat. If a lighter soup is preferred use 1/2 and 1/2 in place of cream. Serves 4 - 6. </text>
</content>
<name></name>
<script></script>
</card>
card_42461.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cups milk1/4 cup butter3 eggs1/4 cup sugar1 teaspoon salt2 cups raisins1 compressed yeast cake4 - 5 cups flour</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Scald the milk; cool to lukewarm. Add remaining ingredients; mix well. Let rise until double in bulk. Drop by spoonfuls into deep hot fat. Fry until brown. (The name means "tumbling over", since they turn over by themselves when dropped in the fat.) Makes approximately 2 dozen. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>94</text>
</content>
<name></name>
<script></script>
</card>
card_149790.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Dissolve all dry ingredients in boiling water. Pour into popsicle holders or small Dixie cups. Put in sticks when partially set. Freeze. Makes approximately 6 popsicles. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>305</text>
</content>
<name></name>
<script></script>
</card>
card_116324.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Mix and beat well the eggs, oil, milk, and vanilla. Sift together the flour, sugar, and baking powder into a bowl. Stir in the poppyseeds. Add the liquid ingredients to the dry ingredients, stirring just enough to moisten. Spoon batter into greased muffin pans, filling two-thirds full. Bake at 375 degrees for 20 minutes, or until golden brown. Serve warm.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>137</text>
</content>
<name></name>
<script></script>
</card>
card_214366.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 C. oil (could use a little less)heaping 1/4 C. sugar1/4 tsp. dry mustard1 tsp honey1/2 C. white grape juice1/4 C. lemon juice1 T. poppy seed</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix and stir well.. Store in refrigerator</text>
</content>
<name></name>
<script></script>
</card>
card_214026.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup flour1/2 teaspoon salt2 eggs1 cup milk2 teaspoons melted shortening</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Ask Mom to be near when you use hot oven!Sift flour and salt together. Beat eggs; add milk and shortening. Add liquid mixture to the flour and beat hard for 2 minutes. Pour into 8 custard cups or muffin tins which have been generously greased and heated. Bake in a very hot oven (450 degrees) for 15 minutes. Reduce heat to medium (350 degrees) and bake another 15 - 20 minutes. Makes 8 large popovers. </text>
</content>
<name></name>
<script></script>
</card>
card_17881.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 1/2 pound ground beef3/4 cup quick oats1 can (5 ounces) water chestnuts, chopped1 teaspoon monosodium glutamate1/2 teaspoon onion salt1/2 teaspoon garlic salt1/4 teaspoon salt1 tablespoon soy saucedash of Tabasco sauce1 egg1/2 cup milkSAUCE:1 bottle (12 ounces) chili sauce3/4 cup grape jellyJuice of 1/2 lemon</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine all ingredients; form into small balls Brown in shortening; turn occasionally, drain.To make sauce: Combine all ingredients, simmer 15 minutes; add meatballs and simmer 30 minutes.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>23</text>
</content>
<name></name>
<script></script>
</card>
card_178490.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Serves 3 regular loaves3c sugar2 c oil6 eggs---------4 c flour2 tsp of cinn1/2 tsp allspice1/2 tsp ntmeg1 tsp salt1 tsp vanilla2 tsp soda2 c nuts (optional)4 lg jars of strained baby plums</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix the sugar, oil, and eggs in a small bowlMix the rest of the ingredients together and add to above. Put in 4 5x7 pans. Bake 1 hour at 350 degrees.Glaze5t marg1/4 c milk1/2 c powder sugar1/4 tsp salt1/2 tsp vanilla-- Blend until smooth.- from Julia Bowde</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>93</text>
</content>
<name></name>
<script></script>
</card>
card_41747.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 packages dry yeast1/2 cup warm water1 cup milk, scalded1/3 cup sugar1/3 cup butter, melted1/2 teaspoon salt3 eggs, well beaten3 1/4 cups flourmelted butter3/4 cups brown sugar3 teaspoons cinnamon1/2 cup pecans</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Soften yeast in warm water. Combine milk, sugar, butter, and salt; cool to lukewarm. Add yeast, eggs and flour to make a stiff dough. Cover; let rise in warm place until doubled in size. Punch down and let rise again. Roll dough into small balls about the size of large walnuts and dip into melted butter. Roll balls in mixture of brown sugar, cinnamon and pecans. Place in greased 10 inch tube pan. Let rise again. Bake at 400 degrees about 40 minutes; decrease to 350 degrees and bake additional 10 minutes. Turn upside down onto platter and serve warm. </text>
</content>
<name></name>
<script></script>
</card>
card_203975.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 package (6 ounce) 1" noodles1 1/2 pound ground beef1 small onion1 teaspoon oregano1 teaspoon salt1/2 teaspoon garlic saltDash pepper2 cans (10 ounce) pizza sauce1 can (8 ounce) tomato sauce1 cup shredded Mozzarella cheese1 cup sliced pepperoni1 cup milk</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cook and drain noodles. Brown ground beef and onion together; drain. Add seasonings and mix. Add pizza sauce and tomato sauce; simmer 15 minutes. Add cheese, pepperoni and milk. Stir in noodles; mix until cheese is melted and stringy. Put in 3 quart casserole; top with more shredded cheese and pepperoni. Bake at 350 degrees for 1 hour. Serves 10. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>184</text>
</content>
<name></name>
<script></script>
</card>
card_39803.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Combine all ingredients adding enough flour so dough pulls away from bowl and is not sticky. Set in warm place for 10 - 15 minutes. Roll out to fit a large cookie sheeti roll edges so sauce does not spill. Let the dough rest for 10 minutes before adding sauce if an extra thick crust is desired. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>92</text>
</content>
<name></name>
<script></script>
</card>
card_40118.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup milk2 teaspoons butter1 teaspoon honey1 teaspoon yeast with 1/4 cup warm water1 egg3 1/2 to 4 cups flour</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix all together, adding flour until right con- sistency. With fingers, spread into pans thinly. Will fill 2, 8 inch pie pans, 1 pizza round pan and 1, 9 x 13 cake pan. Prick with fork and bake at 375 degrees for 5 - 7 minutes. Spread with sauce, etc., and bake at 375 degrees for 15 - 20 minutes. Serves 6 heartily. </text>
</content>
<name></name>
<script></script>
</card>
card_51121.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 can refrigerated biscuits CatsupHamburger (fried)Shredded cheeseOregano</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Flatten biscuits on cookie sheet; spread catsup on biscuits. Add hamburger, then cheese and sprinkle oregano on top. Bake in 400 degree oven for 10 minutes. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>304</text>
</content>
<name></name>
<script></script>
</card>
card_163671.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Crust:1 cup milk 4 tblsp butter3 cups flour 1/4 cup sugar1 tsp. salt 1 pkg. dry yeast1 egg Parmesan cheeseSauce:2 tblsp oil1 med onion, chopped1 garlic clove, minced2 tsp. brown sugar1 tsp. basil leaves1 tsp. oregano leaves1/2 tsp. salt1/4 tsp. pepper4 tblsp. water6 oz. can tomato paste4 oz can sliced mushrooms, undrained</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>In small saucepan, heat milk and butter until very warm (120 to 130F). In large bowl, blend warm liquid and all remaining crust ingredients except for Parmesan cheese and 2 cups of the flour. Beat 2 minutes at medium speed. Add remaining 2 cups flour, and knead until smooth. In medium saucepan, cook onion & garlic in oil until tender. Add remaining sauce ingredients; cook for 10 to 15 minutes. Press dough in greased jelly roll pan. Sprinkle 1/2 cup parmesan cheese over crust; spoon on sauce and toppings. Sprinkle with 8 oz. shredded Mozzarella cheese. Bake at 375F for 15 to 20 minutes.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>284</text>
</content>
<name></name>
<script></script>
</card>
card_21562.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Chill orange juice and 7-Up. Mix orange juice with lemonade concentrate until dissolved, slowly pour in 7-Up and stir slightly to mix with fruit juice. Makes about 2 quarts. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>54</text>
</content>
<name></name>
<script></script>
</card>
card_109788.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 package yellow or white cake mix1 package pistachio instant pudding3 eggs1 cup club soda or water1/2 cup oil1/2 cup chopped nutsFROSTING:1 1/2 cups cold milk1 envelope whipped topping mix1 package pistachio instant pudding</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Blend all ingredients in a large bowl, then beat 2 minutes at medium speed. Bake in greased, floured bundt pan at 350 degrees for 50 minutes. Cool 15 minutes, remove from pan and cool on rack. Split into 3 layers. Spread about 1 cup of frosting between layers, spoon rest into center. Chill May be garnished with chopped nuts.FROSTING: Blend ingredients, then whip until thickened, about 5 minutes.</text>
</content>
<name></name>
<script></script>
</card>
card_109395.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 box white cake mix 1 package pistachio pudding4 eggs1/2 cup oil1 cup water1/2 cup chocolate syrupChocolate glaze (optional)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine first 5 ingredients. Mix well on medium speed for about 3 minutes. Put 2/3 batter in well-greased bundt pan. Add chocolate syrup to the remaining batter, pour over first layer. Bake at 350 degrees for 50 - 55 minutes. Let sit in pan 10 minutes, then remove. When cool drizzle with chocolate glaze, if desired. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>136</text>
</content>
<name></name>
<script></script>
</card>
card_66966.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Mix dry ingredients together in a small bowl. Add a small amount of vinegar (about 1 teaspoon) and beat well with a rotary beater; add a small amount of oil (about 1 teaspoon); beat well. Continue adding and beating in vinegar and oil alternately until both are used. When mixture is completely blended, add cloves of garlic; let stand one hour and remove garlic. This dressing does not separate. </text>
</content>
<name></name>
<script></script>
</card>
card_22020.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/3 cup currant jelly1 egg white3 tablespoons sugarDash of salt</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>In top of a double boiler, over hot water, melt jelly. Add remaining ingredients; beat until frostlng stands in peaks. Remove from hot water and continue beating until spreading consistency.</text>
</content>
<name></name>
<script></script>
</card>
card_57663.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cups thawed Cool Whip1 small package pistachio instant pudding1 can (20 ounces) crushed pineapple, drainedMarshmallows (optional)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine Cool Whip and pudding mix; beat by hand until pudding is fairly well dissolved. Blend pineapple; beat by hand until smooth and no crystals of pudding mix remain. Add marshmallows. If a firmer-textured salad is desirable, chill a couple of hours or overnight. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>387</text>
</content>
<name></name>
<script></script>
</card>
card_133560.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text><span class="style26">RUST:1 cup flour1/2 cup walnuts1/4 cup brown sugar1/2 cup butterFILLING:1 can (1 pound 4 ounces) crushed pineapple1 package (3 ounces) lime jello8 ounces cream cheese1 cup sugar2/3 cup evaporated milk1/8 teaspoon peppermint extract1 tablespoon lemon juice (optional)GLAZE:1/2 cup chocolate chips1/3 cup evaporated milk or half and half1 tablespoon butter (scant)1/4 teaspoon peppermint extract</span></text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>CRUST: Mix together. Press into bottom of greased 9" x 13" pan. Bake at 400 degrees for 12 - 15 minutes. Cool.FILLING: Drain pineapple into saucepan; bring juice just to boiling point. Dissolve jello in hot juice; cool. Cream cheese with sugar; blend in gelatin mixture. Stir in pineapple. Chill until thick but not set. Chill milk in small bowl until ice crystals form. Beat until soft mounds form. Add peppermint and lemon juice; beat until thick. Fold into pineapple cheese mixture. Spoon over baked crust. Refrigerate while preparing glaze.GLAZE: Combine all ingredients; cook over low heat until chips melt; stir occasionally. Spoon glaze over filling, spreading very carefully. Refrigerate at least 4 hours.</text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>15</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>271</text>
</content>
<name></name>
<script></script>
</card>
card_12374.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Pineapple And Mandarin Orange Appetizer</text>
</content>
<content>
<layer>background</layer>
<id>1</id>
<text>1 large fresh pineapple1 can (11 ounces) mandarin orange segments1/2 cup mayonnaise1/2 cup sour cream3/4 teaspoon grated orange peel2 teaspoons curry powder1 small clove garlic, minced</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Reserving one half of shell, peel and core pineapple and cut into chunks. With a wooden pick, spear together a pineapple chunk and an orange segment; pile fruit kabobs into reserved pineapple shell. Cover and chill for 2 hours or until next day. Stir together mayonnaise, sour cream, orange peel, curry powder, and garlic until blended; cover and refrigerate until chilled or overnight. Offer curry dip with fruit. Makes 1 cup dip, 3 dozen fruit kabobs.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>22</text>
</content>
<name></name>
<script></script>
</card>
card_57571.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 can (21 ounces) apricot or peach pie filling1 can (16 ounces) chunk or crushed pineapple, drained1 small can mandarin oranges1 can (16 ounces) fruit cocktail, drained2 cups small marshmallows2 bananas, sliced</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine all ingredients except bananas; chill several hours. Just before serving, add bananas. Variation: Add any of the following: 2 apples, 1/2 cup coconut,1/2 cup maraschino cherries, dates or nuts. Serves 8 - 10.</text>
</content>
<name></name>
<script></script>
</card>
card_136716.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Mix flour, shortening and salt together until mixture is like corn meal. Add water and gently mix with fork until flour mixture is moist Divide in half for two 8 or 9 inch pie crusts or 3 parts for smaller pies. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>329</text>
</content>
<name></name>
<script></script>
</card>
card_218519.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Pickled Okra3 C. vinegar3 C. water6 T salt (plain)Bring to boil. Put washed okra into clean jar dry. Add the following per pint: 1 heaping tsp mustard seed1 heaping tsp dill seed1 garlic cloveCover with boiling mixture above; seal jars</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>446</text>
</content>
<name></name>
<script></script>
</card>
card_68933.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup water1 cup vinegar6 whole cloves3 two-inch pieces stick cinnamon4 teaspoons sugar1/2 teaspoon salt1/8 teaspoon pepper2 teaspoons grated onion1 quart hot cooked beets</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Put together the vinegar, water, spices, sugar, salt, pepper and onion and simmer for 8 - 10 minutes. Pour over hot, cooked, sliced beets and let stand 12 - 24 hours before serving. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>386</text>
</content>
<name></name>
<script></script>
</card>
card_73612.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 tablespoons oil1 1/2 pounds top sirloin, cut in 1/8 inch strips1 clove garlic, minced1/2 teaspoon ginger1/2 teaspoon salt1/8 teaspoon pepper2 large green peppers, 2 sliced1 large onion, sliced2 ribs celery1 can beef broth1 1/2 - 2 tablespoons cornstarch1 - 2 tablespoons soy sauce1 teaspoon sugar1 can water chestnuts2 large tomatoes, wedged</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Heat 2 tablespoons oil in large skillet, add garlic, ginger, salt and pepper; saute until garlic is golden. Add meat; brown quickly. Remove meat and set aside. Add 1 tablespoon oil to skillet; stir in green pepper, onions and celery, stir-fry about 3 minutes. Add all but 1/4 cup of the beef broth, cook 5 minutes. While vegetables are cooking, mix cornstarch with remaining beef broth, sugar and soy sauce until smooth. Gradually add cornstarch mixture, stirring constantly; simmer until thickened. Add meat and remaining ingredients, heat through. Serve over rice. Serves 6. </text>
</content>
<name></name>
<script></script>
</card>
card_223597.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup butter or margarine4 cups light brown sugar4 eggs, beaten1 tablespoon soda in1 tablespoon hot water1 teaspoon cinnamon1 teaspoon star anise, ground1/2 teaspoon nutmeg1/4 teaspoon cloves3 cups nuts, chopped7 cups flour</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>•Cream shortening and sugar until fluffy.•Add eggs, one at a time, beating well.•Add other liquids•Sift dry ingredients with spices and flour. Add half the amount of flour, mixing well. Add remaining flour and knead thoroughly.•Add nuts•Store dough in tightly covered container in the refrigerator overnight or longer. This helps dough to season and spices to blend.•Roll dough into thin ropes and slice with sharp knife dipped in flour or cold water. Pieces should be about the size of a hazelnut.•Place pieces separately on greased baking sheet.•Bake at 375 degrees for 7 - 10 minutes or until golden brown.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>233</text>
</content>
<name></name>
<script></script>
</card>
card_194685.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1&1/2 c (3 sticks) butter or margarine, melted3 c sugar1 T vanilla extract5 eggs2 c all-purpose flour1 c HERSHEY'S® Cocoa1 t baking powder1 t salt24 small (1&1/2 inch) YORK® Peppermint Patties, unwrapped</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>• Heat oven to 350°F. (if using a glass pan, 325°F.) • Grease 13 X 9 X 2 inch baking pan.• In large bowl with spoon or wire whisk, stir together butter, sugar and vanilla. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well.• Reserve 2 cups batter; set aside.• Spread remaining batter in prepared pan. Arrange peppermint patties in single layer over batter, about 1/2 inch apart. Spread reserved 2 cups of batter over patties.• Bake 50 to 55 minutes or until brownies begin to pull away from sides of pan.• Cool completely in pan or wire rack; cut into squares. </text>
</content>
<name></name>
<script></script>
</card>
card_133287.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Crush candy and place in a double boiler with the half and half. Heat until dissolved; add gelatin which has been softened in the cold water. Chill but do not allow to set. Fold in whipped cream.Cut up angel food cake in small pieces. Put layer of angel food in bottom of 9" x 9" pan, then 1/2 of peppermint mixture; repeat layers. Serves 8. Chocolate sauce is very good served with this recipe.</text>
</content>
<name></name>
<script></script>
</card>
card_120220.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Mix tosether all ingredients but flour. Mix in flour, adding more if needed to make stiff dough. Chill slightly. On floured board roll a heaping tablespoon of dough into 1/2 inch rope. Cut into 1/2 inch pieces. Bake on greased cookie sheet at 325 degrees until light brown. Makes about 4 quarts of little hard, nut-like cookies. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>232</text>
</content>
<name></name>
<script></script>
</card>
card_194473.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>serves 83 eggs slightly beaten1 tsp vanilla1 c Karo light or dark1 1/2 cups pecans1 c sugar1 unbakes pastry shell2 tbsp margarine</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>In large bowl stir together first 5 ingredients until well blended. Stir in pecans. Pour into pastry shell and bake at 350° for 50-55 min or until knife comes out clean. Let Cool</text>
</content>
<name></name>
<script></script>
</card>
card_164730.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 large pie shells, unbaked3 eggs1-1/4 cup sugar1/3 cup evaporated milk1/3 cup molasses, gold label 1/4 cup butter, melted1-1/2 tsp. vanilla1/8 tsp. salt1 cup pecan halves</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Beat eggs and blend in rest of the ingredients in the order given. Equally divide the mixture between the two pie shells. Bake in a 375 degree oven for 40-45 minutes.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>328</text>
</content>
<name></name>
<script></script>
</card>
card_194161.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup butter or shortening1/4 cup powdered sugar1 teaspoon vanilla1 teaspoon water1 cup flour1 cup chopped pecans</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix by basic method. Roll teaspoonfuls into shape of a date. Bake at 250 degrees for 30 minutes. Roll in powdered sugar while warm. Makes 3 dozen. </text>
</content>
<name></name>
<script></script>
</card>
card_109098.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 yellow cake mix1 cup brown sugar1 cup chopped pecans1/4 cup butterLEMON SAUCE:3 cups water1 1/4 cups sugar3 tablespoons cornstarchJuice of 2 medium lemons1/4 cup butterLemon rind</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix brown sugar, pecans and butter and pat in bottom of 9 x 13 pan. Mix cake as directed on package; put cake mixture on top. Bake 25 - 30 minutes until cake is done. Serve with lemon sauce.LEMON SAUCE: Mix water, sugar and cornstarch; cook until clear. Add juice and butter. Add small amount lemon rind </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>135</text>
</content>
<name></name>
<script></script>
</card>
card_119715.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Pecan Caramel Oatmeal Rolls1 C. boiling water1/2 C. margarine1/2 C. sugar2 tsp. salt2 pks. dry yeast1 C. warn water2 eggs, beaten4 C. flour1 1/2 C. oatmeal (dry)Caramel Sauce1/2 C. margarine2/3 C. brown. sugar, packed2 T. corn syrup1 tsp. water1 C. whole pecans.</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>In large bowl combine boiling water, margarine, sugar and salt; cool to lukewarm. Dissolve yeast in warm water and add to mixture. Add beaten eggs and mix well. In small bowl stir together flour and oats. Add oat mixture gradually to the liquid mixture; mix well. You may need to add more flour to prevent dough from sticking. Knead dough until smooth. Place in oiled bowl and cover; let rise until doubled in size. Punch dough down and form into desired shape. Let rise until doubled.In medium sauce pan heat ingredients for caramel sauce (except pecans); bring to a boil stirring constantly. Remove from heat; pour into greased 13x9x2 inch baking pan. Place pecans evenly in pan on top of sauce and place shaped rolls on top of pecans. Bake in 350 degree oven for 20-25 minutes or until rolls are golden brown. Makes 1 1/2 dozen rolls</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>91</text>
</content>
<name></name>
<script></script>
</card>
card_34301.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 fresh pears2 cups biscuit mix1/2 cup sugar1/2 teaspoon soda1/2 teaspoon salt2 eggs, beaten1/2 cup sour cream1/2 cup chopped nuts</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Core, pare and puree pears. Mix biscuit mix, sugar, soda and salt. Combine eggs with sour cream; add with pears to dry ingredients; mix well; stir in nuts. Turn into greased 9 x 5 x 3 loaf pan. Bake at 350 degrees for 50 minutes </text>
</content>
<name></name>
<script></script>
</card>
card_157529.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cups sugar1/2 tsp. cream of tartar2/3 cup milk1 tsp. vanilla2 tbsp. butter4 tbsp. peanut butter</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix sugar, corn syrup, and milk, boil slowly to soft ball stage (238Àö F). Remove from stove, add butter and peanut butter. Beat, add vanilla. When it loses its shine, pour into buttered pan.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>161</text>
</content>
<name></name>
<script></script>
</card>
card_113407.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 1/2 graham cracker crumbs1 box powdered sugar1/2 C chopped nuts2 sticks melted oleo1 tsp vanilla 12 oz peanut butter</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Peanut Butter Cupsby Betty DeesMix all ingredients/ Put small amount melted chocolate chips or CANDIQUICK chocolate in bottom of petit-four paper cups. Put small amount of peanut butter mixture on top of chocolate; add more melted chocolate over peanut butter. Will harden as it cools</text>
</content>
<name></name>
<script></script>
</card>
card_225438.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup peanut butter, chunky or creamy 1 cup powdered sugar2 tablespoons butter or margarine softened1 package candy-quick1 cup walnuts chopped fine</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix all ingredients together thoroughly. Chill or not. Roll into small balls. Roll balls in melted chocolate. Allow to cool. -----Notes: Pour the leftover candy-quick over shelled nuts and spread out on foil wrap. Let cool.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>160</text>
</content>
<name></name>
<script></script>
</card>
card_148010.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Bring to a boil:1/2 cup sugar1/2 cup white corn syrupAdd:2 tablespoons butter3/4 cup peanut butter</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Stir and mix in 3 cups Rice Krispies. Press in 8" x 8" buttered pan. Melt 1/2 of 6 ounce package of chocolate chips and 1/2 of 6 ounce package of butterscotch chips and 1 small Hershey bar and frost. </text>
</content>
<name></name>
<script></script>
</card>
card_147737.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Mix peanut butter and sugar. Roll into balls and place on cookie sheet. Refrigerate 1 hour or more. Melt chips and wax in double boiler. Coat balls, put on waxed paper and chill well. Variation: may add dates, nuts or Rice Krispies before rolling balls. </text>
</content>
<name></name>
<script></script>
</card>
card_152185.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1-1/2 cups shelled roasted peanuts1/2 cup light corn syrup1/4 ts salt1/2 cup water1 cup sugar1/2 ts vanilla1-1/2 Tb butter</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Chop peanuts, then sprinkle with salt, and warm in the oven. Mix sugar, syrup and water together; heat slowly, stirring until sugar is dissolved. Cook over medium heat until thermometer reaches 265oF., or a small amount of mixture forms a hard ball when dropped in cold water. Then add butter , and cook slowly to 290oF., * or until brittle threads form when a small amount is dropped into cold water. Remove from heat; stir in warm nuts and vanilla. Pour immediately on greased baking pan in thin sheet * Use candy thermometer.Brazil Nut Brittle : Use Brazil nuts. Shave nuts in thin slices; toast in med. oven before adding.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>159</text>
</content>
<name></name>
<script></script>
</card>
card_138059.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 1/2 cups sliced peaches or peach halves 1 package (3 ounces) lemon Jello1/2 cup cold water1 pint vanilla ice cream1/8 teaspoon almond extract1 cup heavy cream, whipped1 baked pie shell</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Drain peaches, reserving syrup. Heat 1 cup peach syrup to boiling; add gelatin and stir until dissolved. Add cold water. Cut ice cream into 6 pieces and add to hot liquid; stir until melted. Add extract. Chill until mixture begins to thicken and mound, about 10 - 15 minutes. Reserve a few peach slices for trim; fold in remaining peach slices or chop peach halves and fold in. Pour mixture into baked 9-inch pie shell. Chill until firm, about 4 hours. Cover top with whipped cream. Top with blossom of peach slices; center with fluff of whipped cream. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>327</text>
</content>
<name></name>
<script></script>
</card>
card_148782.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 package (3 ounce) peach jello (dissolved in 1 cup boiling water)2 cups vanilla ice cream1 can drained peaches (chunks)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Using a rotary beater whip ice cream into jello mixture until fluffy and frothy; add peaches. Refrigerate until set. You may substitute any flavor of jello and different fruits. Serves 6. </text>
</content>
<name></name>
<script></script>
</card>
card_132930.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>32 chocolate sandwich cookies1 pint heavy cream1 cup pastel after-dinner pillow mints2 cups miniature pastel marshmallows</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Crush cookies and put half in the bottom of a buttered 9" x 13" pan. Whip cream, add mints and marshmallows, fold in well but carefully; spread over crumbs. Top with remaining crumbs, patting lightly to press into cream filling. Refrigerate at least 2 - 3 days. (May be frozen after the 2 - 3 day mellowing period.) </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>270</text>
</content>
<name></name>
<script></script>
</card>
card_14470.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup chopped pecans1/4 teaspoon salt2 tablespoons butter1 package (8 ounces) cream cheese2 teaspoons milk1 tablespoon grated onion1/2 teaspoon garlic salt1/4 teaspoon black pepper1/2 cup sour cream1 package (3 - 4 ounces) dried beef, chopped1/4 cup green pepper, finely chopped10 cooked crepesCREPES:1 1/2 cup flour1 tablespoon sugar1/2 teaspoon baking powder1/2 teaspoon salt2 cups milk2 eggs1/2 teaspoon vanilla2 tablespoons butter or margarine, melted</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Saute pecans with butter and salt, set aside. Mix the next 6 ingredients until smooth, add beef and green pepper. Spread 2 - 3 tablespoons of mixture on each crepe, stack 5 crepes high. Sprinkle pecans around the outside edge of top crepe. Refrigerate at least 1 hour. Cut stack into 8 wedges. Makes 2 stacks.To make crepes: Mix dry ingredients, add remaining ingredients, beat with rotary beater until smooth. Lightly butter 10 inch skillet, heat over medium heat until butter is bubbly. Pour scant 1/4 cup batter into skillet, roll pan until batter thinly covers bottom. Cook until light brown, flip and brown the other side. Lightly butter skillet and repeat. Makes 10 crepes. </text>
</content>
<name></name>
<script></script>
</card>
card_78088.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/3 cup onion, finely chopped1 medium green pepper, finely chopped1 can (3 ounces) sliced mushrooms1/4 cup butter or margarine1 teaspoon salt1/4 teaspoon pepper2 cups milk3/4 cup shredded sharp American cheese1 tablespoon lemon juice1/2 teaspoon dry mustard1/4 teaspoon Worcestershire sauce1 package (6 ounces) frozen shrimp1 can crab meat, drained and cartilage removed</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cook and stir onion, green pepper and mushrooms in butter until onion is tender; stir until the mixture is hot. Remove from heat. Stir in 1 cup milk; heat to boiling, stirring constantly; boil 1 minute. Stir in remaining milk, the cheese, lemon juice, dry mustard and Worcestershire sauce. Stir until cheese is melted. Mix in crab meat and shrimp; heat through. Serve in tart shells or toast cups made from toasted bread or patty shells. Serves 4 - 6. </text>
</content>
<name></name>
<script></script>
</card>
card_65199.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 package (3 ounces) lime jello3/4 cup boiling water1 medium cucumber, grated with skin1 small onion, grated1 cup cream cottage cheese1 cup mayonnaise1/2 cup chopped walnuts (optional)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Dissolve jello in water, cool. Add remaining ingredients; stir well. Pour into oiled mold; refrigerate. When serving, unmold on lettuce and decorate with pineapple slices or more sliced cucumbers. Serves 6. </text>
</content>
<name></name>
<script></script>
</card>
card_177671.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 C. sugar2 tsp salt2 pks yeast6 1/2 C. flour2 C. water1 C. oleo1 egg• In large bowl combine sugar, salt, yeast and 2 1/2 C. flour.• Heat water and 1/2 C. oleo - low heat until very warm (120°) Oleo doesn't need to melt completely. • With mixer on low speed, beat liquid into dry ingredients just until blended; beat in egg. Increase speed to medium; beat 2 minutes, occasionally scrapping bowl with spatula.</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>• Beat in 1 C. flour; Beat 2 min, scrapping bowl often. With wooden spoon, stir in 2 3/4 C. flour to make soft dough.• Turn dough on well floured surface and knead until smooth and elastic. (about 10 min); Work 1/2 C. flour in while =kneading. Shape dough into ball and place in greased bowl, turn ball over so top is greased. Cover and let rise 80 to 85 degrees until doubled . About 1 hour. Punch dough down- let rest 15 minutes. Grease 17x11 roasting pan. Melt remaining 1/2 C. oleo.On lightly floured surface-roll dough 1/2 inch thick. Cut into 3 inch round with cookie cutter. Brush with oleo then fold at crease. Arrange on p[an, nearly touching each other. Brush tops with oleo. Cover, let rise about 40 minutes. Till double in size. Bake 400 degree oven about 20 minutes.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>90</text>
</content>
<name></name>
<script></script>
</card>
card_150375.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 pint fresh oysters3 pints heavy cream1/3 - 1/2 cup buttersalt and pepper to taste</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>For several hours drain oysters in a collander over a saucepan. Add cream to oyster liquid and heat very slowly. Melt butter in another saucepan over very low heat. Add oysters stirring almost constantly until edges are curled and oysters are cooked. DO NOT BOIL. Add oysters and butter to hot cream. Salt and pepper to taste. Heat slowly, do not boil. Serves 8 </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>423</text>
</content>
<name></name>
<script></script>
</card>
card_62384.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 medium head lettuce, broken in pieces2 cups chopped celery1 green pepper, chopped1 package (10 ounces) frozen tiny peas1 medium onion, cut in rings1 can sliced water chestnuts1 - 1 1/2 cups salad dressing (mayonnaise, Miracle Whip, etc.)1 - 2 cups grated cheese</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Arrange lettuce on bottom of large deep bowl. In layers add celery, green pepper, peas, onions and water chestnuts. Spread salad dressing evenly over the layer of water chestnuts. Sprinkle with sugar and cheese. May add layer of shrimp, tuna, ham (cut in strips), chicken, turkey, crumbled bacon or hard boiled eggs. Cover and refrigerate at least 4 hours or overnight. Toss just before serving. Serves 10 - 12.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>385</text>
</content>
<name></name>
<script></script>
</card>
card_42001.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup shortening3 cups hot water1 cup sugar1 tablespoon salt2 eggs1 package yeast10 cups flour, sifted</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Stir shortening in water until shortening is melted; add next 3 ingred~ents. Add yeast after mixture has cooled slightly. Add flour; after 6 cups add flour 1 cup at a time, blending with hands when dough is stiff. Put dough in a large greased bowl; cover with wax paper and let rise. Punch down every hour for 5 hours. Shape into rolls, put in 2 pans, 9" x 13", and let rise overnight. Cover with a towel. In the morning bake at 350 degrees for 15 minutes.</text>
</content>
<name></name>
<script></script>
</card>
card_40833.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Dissolve yeast in 1/2 cup warm water. Combine remaining water, sugar, oil and salt; add yeast. Add flour, mix and knead. Cover and let rise 5 hours. Shape into buns and put in tins; let set overnight. Do not refrigerate. Bake in morning at 375 degrees for 15 minutes. Makes 7 dozen. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>89</text>
</content>
<name></name>
<script></script>
</card>
card_36166.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Beat eggs; add remaining ingredients; mix well. Bake in a well-greased 9 x 13 pan at 425 degrees for 25 - 30 minutes. Serve immediately. </text>
</content>
<name></name>
<script></script>
</card>
card_78661.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>10 slices white bread6 eggs3 cups milk2 tablespoons snipped parsley1 teaspoon dry mustard1 teaspoon salt2 cups shredded process sharp American cheese3 tablespoons finely chopped onion.</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Heat oven to 325 degrees. Trim crusts from bread. Cut bread into cubes. Beat eggs, milk and seasonings together. Stir in bread cubes, cheese and onion. Pour mixture into ungreased baking dish, 11 1/2" x 7 1/2". Bake uncovered 1 hour or until center is set. Serves 8. </text>
</content>
<name></name>
<script></script>
</card>
card_104631.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 1/3 cups sugar1/2 cup shortening2 eggs1 cup milk6 tablespoons cocoa2 cups flour1 teaspoon soda1/2 teaspoon salt1 teaspoon vanilla</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cream sugar and shortening; add eggs and beat. Add milk and beat. Combine dry ingredients; add to other mixture and beat well. Add vanilla and beat. Pour into greased and floured 9 x 13 pan. Bake at 350 degrees for 25 minutes or until toothpick stuck in center of cake comes out clean. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>134</text>
</content>
<name></name>
<script></script>
</card>
card_229594.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text> 8 ounces linguine Nonstick cooking spray 8 ounces pork tenderloin, cut in thin strips 1 cup coarsely chopped red bell pepper 3/4 cup thinly sliced carrot 1 can (14 ounces) baby corn, drained, and corn cut in half 1/2 cup thinly sliced scallions 3/4 cup fat-free chicken broth 1/4 cup bottled teriyaki sauce 2 teaspoons cornstarch 1 1/2 teaspoons minced garlic 1 teaspoon dark Oriental sesame oil</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>1. Bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain, rinse with cold water and return to pot.2. While pasta cooks, spray a large nonstick skillet with cooking spray. Heat over medium-high heat. Add pork. Cook 2 to 3 minutes, stirring often, until golden and cooked through. Remove from skillet.3. Spray skillet again. Add bell pepper and carrots. Stir over medium-high heat 2 to 3 minutes, until vegetables are crisp-tender. Stir in corn and scallions.4. Mix remaining ingredients until well blended. Stir into skillet and bring to a boil. Boil 30 seconds, or until thickened and clear.5. Stir in pasta and pork. Cook until heated through.</text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>4</text>
</content>
<content>
<layer>background</layer>
<id>2</id>
<text>372</text>
</content>
<name></name>
<script></script>
</card>
card_137830.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 tablespoon unflavored gelatin1/2 cup cold water3 egg yolks1/2 cup sugar1/4 teaspoon salt1/2 cup orange juice2 tablespoons lemon juice2 tsps. grated lemon rind3 egg whites1/2 cup sugar1 baked pie shell</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Soak gelatin in cold water. Beat together egg yolks, 1/2 cup sugar and salt. Add juices and cook in double boiler until thick, beating constantly with egg beater. Add lemon rind and soaked gelatin to hot mixture; cool slightly. Beat egg whites and 1/2 cup sugar; fold into first mixture. Place in baked pie shell. Refrigerate. </text>
</content>
<name></name>
<script></script>
</card>
card_67629.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 packages (3 ounce size) orange jello2 cups hot water1 pint orange sherbet1 can (20 ounces) crushed pineapple, drained1 can (11 ounces) mandarin oranges, drained3 bananas, sliced1 cup whipping cream, whipped</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Dissolve the jello in hot water. Add sherbet and stir until melted; refrigerate. When partially set add fruits. Fold in the whipped cream. Pour into large ring mold and refrigerate until firm. Serves 10 - 12. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>384</text>
</content>
<name></name>
<script></script>
</card>
card_40504.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup milk1/4 cup butter1 teaspoon salt1/4 cup sugar1 yeast cake3 eggs4 cups flourORANGE FILLING:3 tablespoons sugar1/4 cup buttergrated rind of one orange</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Heat milk, add butter, salt, sugar and stir to mix well. Dissolve yeast with 1 teaspoon sugar and 1/4 cup lukewarm water. Beat eggs with electric mixer. Add lukewarm milk mixture and blend; add yeast and blend. Beat in half of the flour, then add remain- ing flour by hand. Cover and let raise 2 hours in warm place. Pour out on floured board, divide in half, flatten to 5 inch by 17 inch. Spread on or- ange filling as for jelly roll; cut in 1 inch pieces, place in greased muffin tins, cut side down. Repeat with other half dough. Let raise 1 hour. Bake 8 minutes at 375 degrees. Makes 32 rolls.To make orange filling: Combine all filling ingredients.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>88</text>
</content>
<name></name>
<script></script>
</card>
card_106724.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 large orange1 1/2 cups sugar1 cup raisins1/2 cup butter or shortening2 eggs, beaten3/4 cup sour milk or buttermil k2 cups flour1 teaspoon soda</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Squeeze juice from orange; stir in 1/2 cup sugar until sugar dissolves; set aside. Grind rind and pulp of orange with raisins and set aside. Cream 1 cup sugar and butter with eggs; alternately blend in milk, flour and soda, mixing well. Add ground orange and raisin mixture. Line bottom of 9 x 13 pan with waxed paper. Pour batter into pan. Bake at 350 degrees until done, about 35 minutes. Cool cake 5 minutes then turn out and pour orange juice over cake. Cake can be topped with a butter frosting, if desired. </text>
</content>
<name></name>
<script></script>
</card>
card_60491.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 packages (3 ounce size) orange jello2 cups hot water1 can (12 ounces) frozen orange juice2 cans (11 ounce size) mandarin oranges, drained1 can (#2) crushed pineapple, drained1 package (8 ounces) cream cheese1/2 cup miniature marshmallows</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Dissolve jello in water; add frozen orange juice. Chill until it begins to thicken; add oranges and pineapple. Form cream cheese into balls; add balls and marshmallows to jello mixture. Pour into lightly oiled 9 inch ring mold, refrigerate until firm. Serves 12. Variations: Omit pineapple, cheese and marshmallows; instead add 2 cups vanilla ice cream. OR Omit cream cheese and marshmallows; prepare as instructed, chill until firm. Prepare 1 envelope Dream Whip and 1 package (3 ounces) instant pudding. Mix according to package directions. Fold together, spread on gelatin. Chill.</text>
</content>
<name></name>
<script></script>
</card>
card_106457.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 eggs2 cans (11 ounce size) mandarin oranges, well drained2 cups sugar2 cups flour2 teaspoons baking soda1/2 teaspoon saltFROSTING:3/4 cup brown sugar3 tablespoons mil k2 tablespoons butter</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Beat eggs, add oranges and dry ingredients; with mixer on low speed beat batter 4 minutes. Pour batter into greased 9 x 13 pan. Bake at 350 degrees for 30 - 35 minutes. When there is minutes baking time left, prepare frosting.FROSTING: Combine all ingredients and bring to a boil. Spoon over hot cake.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>133</text>
</content>
<name></name>
<script></script>
</card>
card_33717.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>rind of 2 oranges, cut in small pieces1/4 cup water1/2 cup sugar:* * *1 egg, beaten1/4 cup sugar1 cup milk1/4 cup chopped nuts2 cups flour2 heaping teaspoons baking powder</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Boil rind in a small amount of water, repeat 2 times; drain and dry. Boil peel in 1/4 cup water and 1/2 cup sugar until thick; set aside Beat egg; add sugar and milk. Add dry ingredients; blend. Add nuts and orange peel; blend again. Put in a loaf pan. Bake at 350 degrees for 40 minutes. </text>
</content>
<name></name>
<script></script>
</card>
card_12207.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2-1/2 cups sour cream or yogurt, plain*1 package (amount for 4 servings) dry onion soup mix1 tablespoon minced parsley1/4 teaspoon garlic powder1 teaspoon dill weeddash of pepper</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix all ingredients together until well blended. Chill at least 1 hour. Makes about 3 cups. Serve with vegetable dippers or with cooked chilled shrimp. * This dip can be made low calorie by preparing it with low-fat yogurt instead of sour cream.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>21</text>
</content>
<name></name>
<script></script>
</card>
card_161040.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup raisins1 cup water3/4 cup shortening1-1/2 cups sugar2 large eggs1 tsp. vanilla2-1/2 cups flour1/2 tsp. baking powder1 tsp. baking soda1 tsp. salt1 tsp. cinnamon1/2 tsp. cloves2 cups rolled oats1/2 cup chopped nuts</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Simmer raisins and water in saucepan over low heat until raisins are plump, 20 to 30 min. Drain raisin liquid into measuring cup. Add enough water to make 1/2 cup.Heat oven to 400F (mod. hot). Mix shortening, sugar, eggs, and vanilla. Stir in raisin liquid. Measure flour by dipping method or by sifting. Stir together flour, baking powder, soda, salt, and spices; blend in. Add rolled oats, nuts, and raisins. Drop rounded teaspoonfuls of dough about 2" apart on ungreased baking sheet. Bake 8 to 10 minutes, or until lightly browned.Makes a soft, moist oatmeal cookie.</text>
</content>
<name></name>
<script></script>
</card>
card_44530.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Cover beans with water and soak overnight; drain. Cook beans with ham bone until beans are about half cooked. Saute onions, celery and carrots in butter. Add to beans; add stock. Simmer 2 - 3 hours or until soup is concentrated. Add seasonings. Remove meat from ham bone, dice and add to soup. Makes one gallon.</text>
</content>
<content>
<layer>background</layer>
<id>1</id>
<text>2 3/4 cups navy beans2 1/2 pound ham bone1/2 cup chopped onion3/4 cup diced celery1/2 cup diced carrots3 tablespoons butter2 1/2 cups stocksalt and pepper to taste1/2 tablespoon parsley1/2 pound ham, diced</text>
</content>
<name></name>
<script></script>
</card>
card_160846.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup brown sugar1 cup white sugar3 cups oatmeal1 cup margarine2 eggs2 cups flour1 tsp. baking soda1/2 tsp. saltFilling:14 oz sweetened condensed milk12 oz chocolate chips1/2 cup margarine</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix sugars and 1 C. margarine till creamy; combine flour, soda, salt, oatmeal. Mix with sugar and butter mixture into a soft dough like consistency, sprinkle/shape half on bottom of greased cake pan. Over low heat mix and melt margarine , milk and chips, pour into cake pan, cover with the rest of the crust mixture. Bake at 350 till brown, 30 - 40 min.TIPS: Shape the crust into flat pieces and lay them together on top of chocolate mixture.For a really decadent treat, double the filling.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>230</text>
</content>
<name></name>
<script></script>
</card>
card_119051.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 eggs3/4 cup sugar3/4 cup maple syrup2 Tbs flour1/4 cup melted butter3/4 cup quick oats1/3 cup coconut2 Tbs water1/4 cup chopped nuts9 " unbaked pie shell</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Beat eggs until foamy. Gradually add sugar. Add maple syrup, flour, butter, quick oats, coconut and water. Pour into unbaked pie shell. Sprinkle with nuts on top. Bake at 350 degrees for 45 minutes</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>326</text>
</content>
<name></name>
<script></script>
</card>
card_177441.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 1/4 C. WHEAT FLOUR5 TSP. BAKING POWDER1/2 TSP. SALT1/2 C. SUGAR2 C. OATMEAL (OR OATMEAL AND OAT BRAN)1 1/2 C. MILK4 EGG WHITES4 T. OIL</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>CHOPPED NUTS AND CHOPPED FRUIT (DRY FRUIT IF DESIRED) TO TASTE.MIX MILK, EGGS AND OIL. MIX ALL DRY INGREDIENTS; POUR MILK MIXTURE OVER DRY INGREDIENTS. ADD CHOPPED NUTS AND FRUIT. FILL MUFFIN CUPSTHAT HAVE BEEN LINED WITH PAPER MUFFIN CUPS 2/3 FULL AND BAKE 15 MINUTES AT 350 DEGREES. MAKES APPROXIMATELY 12 MUFFINS</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>87</text>
</content>
<name></name>
<script></script>
</card>
card_118995.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup butter3/4 cup white sugar1/4 cup brown sugar, packed1 teaspoon vanilla1 cup flour2 1/2 cups quick oatmeal1/4 cup boiling water1 teaspoon soda1 cup ground pecansExtra ground pecans for garnish</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cream together butter, sugars and vanilla. Mix in flour and oatmeal. Mix soda in water and pour over, mix well. Add pecans (dough will be heavy). Spread as thin as possible on 3 greased cookie sheets. Sprinkle with extra pecans. Bake at 350 degrees for 10 minutes. Remove from oven and cut into squares. Return to oven and bake until color of graham crackers. Work quickly to remove from pan with spatula. </text>
</content>
<name></name>
<script></script>
</card>
card_236768.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup margarine6 oz. chocolate chips1 cup crunchy peanut butter1 pkg. mini. marshmallows4-1/2 cups of rice krispies1 cup finely ground nuts, for toppingFROSTING:6 oz. semisweet choc. chips6 oz. butterscotch chips</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Melt margarine. Add chocolate chips, marshmallows and peanut butter. Melt, stir well and remove from heat. Add cereal. Put in buttered 9x13" pan. Refrigerate. For frosting, melt chips and spread on top of cold bars. Sprinkle nuts on top. Very rich. Cut into small pieces. </text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>24</text>
</content>
<name></name>
<script></script>
</card>
card_147404.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 can (16 ounce) drained pear halves1/3 cup peanuts, finely choppedChocolate sauce</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Roll each pear half in the peanuts to give them a crunchy coating. Arrange 1 - 2 pears in each serving dish. Spoon chocolate sauce over each serving. Makes about 4 servings.</text>
</content>
<name></name>
<script></script>
</card>
card_231309.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 tblsp. butter or regular margarine1 c. sugar1 egg, beaten1/2 tsp. ground cinnamon1/2 tsp. ground nutmeg1/2 tsp. salt1 tsp. baking soda1 c. sifted flour3 c. diced peeled apples1/4 c. chopped nuts1 tsp. vanilla</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cream butter and sugar; add eggs and mix well. Sift together dry ingredients. Add to creamed mixture. Stir in apples, nuts and vanilla. Pour into greased 8" square pan. Bake in moderate oven (350 degrees) 40 to 45 minutes. Serve hot or cold, plain or with whipped cream or ice cream topping. </text>
</content>
<name></name>
<script></script>
</card>
card_235561.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 pk yeast, dry1/4 cup water, warm1-1/2 cup milk, scalded & cooled1/2 cup sugar1 tsp salt1 tsp nutmeg1/4 tsp cinnamon; if desired2 eggs1/3 cup shortening4-1/2 cups flourCinnamon sugar</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>In a large mixer bowl, dissolve yeast in warm water. Add milk, sugar, salt, spices, eggs, shortening, and 2 cups flour. Blend 1/2 minute at medium speed, scraping bowl occasionally. Stir in remaining flour until smooth, scraping sides of bowl. Cover. Let rise in warm place until doubled, 50-60 minutes. Turn dough on to well-floured cloth-covered board; roll around lightly to coat with flour. With floured stockinette-covered rolling pin, gently roll dough about 1/2 inch thick. Cut with floured 2-1/2 inch doughnut cutter. Lift doughnuts carefully with spatula and place 2 inches apart on greased cookie sheet. Brush doughnuts with melted butter. Cover; let rise until double, about 20 minutes. Heat oven to 425 degrees. Bake 8 to 10 minutes or until golden. Immediately brush with melted butter and shake in sugar and cinnamon, or spread with glaze.</text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>24</text>
</content>
<name></name>
<script></script>
</card>
card_229259.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>CRUST 1 cup finely crushed graham-cracker crumbs (you'll need 14 crackers) 3 tablespoons butter or margarine, meltedFILLING 1 envelope unflavored gelatin 1/4 cup cold water 2 bricks (8 ounces each) cream cheese, at room temperature 3/4 cup granulated sugar 1 cup reduced-fat or regular sour cream 1 teaspoon freshly grated orange peel 3/4 cup orange juice 3 medium-size navel oranges, peel and white pith removed, thinly sliced Garnish: candied cranberries (see Note), fresh mint</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style30">. Lightly grease a 9-inch springform pan.2. Crust: Mix cracker crumbs and butter until blended. Press over bottom and about 3/4 inch up sides of pan. Place in freezer while making filling.3. Filling: Sprinkle gelatin over water in a small saucepan. Let stand 1 minute. Stir over low heat 2 to 3 minutes, until completely dissolved. Remove from heat.4. Beat cream cheese and sugar in a large bowl with an electric mixer until fluffy. Beat in sour cream. With mixer on low speed, beat in orange juice and gelatin. Beat in peel. Pour into chilled crust.5. Cover pan and refrigerate at least 4 hours, or until firm. 6. A few hours before serving: Run a thin knife around edge of cheesecake to loosen from pan. Remove pan sides. Top cake with sliced oranges and cranberries. Add mint leaves shortly before serving.NOTE To candy cranberries: Bring 1/2 cup each water, granulated sugar and cranberries to a boil in a small saucepan. Reduce heat and simmer uncovered 5 minutes, or until berries pop. Drain, then roll berries in more granulated sugar to coat. Can be refrigerated up to 1 week. If sugar dissolves, recoat before using.</span></text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>12</text>
</content>
<content>
<layer>background</layer>
<id>2</id>
<text>305</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>269</text>
</content>
<name></name>
<script></script>
</card>
card_76701.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 1/2 cups quick cooking rice (uncooked)6 chicken breasts or 1 chicken1 can cream of chicken soup1 can cream of celery soup1 package onion soup mix</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Place rice in a 9" x 13" baking pan lined with aluminum foil. Add chicken. Combine canned soups and pour over chicken. Sprinkle on onio, Seal foil securely. Bake at 300 degrees 2 1/2 hours. "Don't peek!" Serves 6. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>349</text>
</content>
<name></name>
<script></script>
</card>
card_184068.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cups whole sugar1/2 cup milk3 T. cocoa1 t. vanilla1/4 cup butter3 cups quick oats1/4 cup peanut butter</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix whole sugar, cocoa, butter, milk and boil for 1 minute. Remove from heat. Add vanilla, oats, peanut butter. Stir well.Drop spoonfuls on to wax paper. Ready when hardened.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>228</text>
</content>
<name></name>
<script></script>
</card>
card_122453.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3/4 box of Escort crackers, crushed1/2 cup margarine, melted1 can cream of mushroom soup1 can cream of chicken soup1 can water chestnuts, sliced1 carton (8 ounce) sour cream4 chicken breasts, cooked and deboned</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix cracker crumbs and margarine; put 3/4 of mixture in bottom of casserole. Combine remaining ingredients except chicken. Place chicken on top of crumbs; cover with soup mixture; top with remaining crumbs. Bake at 350 degrees for 20 - 30 minutes or until bubbly. Serves 4. </text>
</content>
<name></name>
<script></script>
</card>
card_218246.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>6 potatoes, peeled and quartered1 c. maple flavored syrup1 1/2 tsp. salt3 tbsp. butter</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Place sweet potatoes in 10 inch skillet. Combine remaining ingredients and pour over potatoes. Bring to boil; reduce heat. Cover cooking to glaze evenly. Serves 6</text>
</content>
<name></name>
<script></script>
</card>
card_45361.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>4 slices salt pork, minced2 onions, sliced4 cups water4 cups diced potatoes4 cups clams, chopped (remove all black parts before chopping)salt and pepper3 cups rich milk4 - 6 crackers1/4 cup butter</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Fry pork until brown;add onions and fry; remove pork and onion from the drippings. Add drippings to water and potatoes; cook until potatoes are nearly done. Add clams, salt and pepper to taste. Scald milk; add to first mixture, bring just to a boil. Place butter and broken crackers in hot tureen; pour chowder into tureen. Serves 6. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>422</text>
</content>
<name></name>
<script></script>
</card>
card_141933.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Chopped pecans or walnuts1/2 cup butter, melted 3/4 cup brown sugar (packed)1 package (6 ounce) chocolate chips</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cover the bottom of an 8" x 8" pan with nuts. Boil butter and sugar for 6 minutes; pour over nuts. Sprinkle with chocolate chips; cover pan until melted. Spread chocolate out; chill. </text>
</content>
<name></name>
<script></script>
</card>
card_136562.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Cook first 3 ingredients; cool. Beat together remaining ingredients; add cooked mixture and beat. Use this on pies or puddings. Brown at 350 degrees for 20 minutes. Covers one 9 inch pie. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>325</text>
</content>
<name></name>
<script></script>
</card>
card_110654.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup white sugar1/2 cup brown sugar1/4 cup milk or cream3 tablespoons butter1/2 cup real chocolate chips</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine all ingredients except chips; boil 1 minute. Remove from heat; add chips, stir until smooth. Cool. If too thick add a couple drops of milk.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>132</text>
</content>
<name></name>
<script></script>
</card>
card_111004.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cup butter2 cup sugar2 cup brown sugar4 eggs2 tsp vanilla4 cup flour5 cup oatmeal1 tsp salt2 tsp baking powder2 tsp baking soda24 oz chocolate chips1 - 8 oz grated Hershey bar3 cup chopped nuts</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cream butter and both sugars; add eggs and vanilla. Mix together flour, oatmeal, salt, baking powder, and baking soda. Mix together all ingredients above. Add chips, candy bar and nuts. Bake on ungreased cookie sheet. Make golf-ball sized cookies and place 2 inches apart. Bake at 375 degrees for 6 minutes. Makes 112 cookies.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>227</text>
</content>
<name></name>
<script></script>
</card>
card_236331.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 c. unsalted butter1/4 c. sugar5 tablespoons cocoa powder1 egg, beaten1 3/4 c. graham cracker crumbs1 c. coconut flakes1/2 c. finely chopped almonds1/2 c. unsalted butter, room temp.3 tablespoons whipping cream2 tbsp. vanilla custard powder2 c. powdered sugar4 squares semisweet chocolate2 tablespoons unsalted butter</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>1. For bottom layer, melt butter, sugar and cocoa together in the top of a double boiler over simmering water. Add the egg and stir constantly until thickened, about 2 to 3 min. Remove from heat. Stir in graham cracker crumbs, coconut and almonds. Press firmly into an ungreased 8 x 8 inch pan. 2. For middle layer, cream butter, cream, vanilla custard powder and powdered sugar together. Beat until light. Spread over bottom layer. 3. For top layer, melt chocolate and butter over low heat. Cool. When cool, but still liquid, pour over second layer and chill in refrigerator about 15 minutes, then cut into bars. These bars can be made 3 to 4 days ahead and kept covered and refrigerated. NOTE: Instant vanilla pudding mix can be substituted for vanilla custard powder.</text>
</content>
<name></name>
<script></script>
</card>
card_169708.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 lb Mexican Velveeta cheese, cubed1/3 C. chopped onion 2 T. milkTortilla chips2 C. shredded lettuce 1 C. chopped tomato1/2 C. pitted ripe olive slices</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine cheese, onion and milk in sauce pan; stir over low heat until cheese is melted. Cover serving platter with chips; top with lettuce, tomato, olives and cheese spread mixture. (Sour Cream may be added)MICROWAVE DIRECTIONS: Combine cheese, onion, and milk in 1 1/2 qt casserole. Microwave on medium 6 minutes or until thoroughly heated, stirring every 2 minutes. Continue as directed</text>
</content>
<name></name>
<script></script>
</card>
card_100661.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 can cream of mushroom soup2/3 cup evaporated milk1/2 teaspoon parsley1/4 cup finely chopped onion1/2 teaspoon salt1/4 teaspoon pepper4 cups peeled raw potatoes1/4 cup grated American cheese</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix all ingredients except potatoes and cheese together in a 2 quart bowl. Stir in the potatoes. Pour into a greased shallow 1 1/2 quart baking dish. Top with grated cheese. Bake at 350 degrees for 1 hour. Serves 10. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>445</text>
</content>
<name></name>
<script></script>
</card>
card_142566.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>6 cups uncooked oatmeal3 cups untoasted wheat germ1 cup grated coconut1 cup sliced almonds1/2 pound dark brown sugar3 tablespoons vanilla1 cup sesame seeds or 1 cup sunflower nuts or 1/2 cup of each1 1/4 cup safflower oil2/3 cup water</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Preheat oven to 350 degrees. Stir all ingredients together. Bake in large shallow pan 1 hour, stir- ring every 10 minutes. If you want to add dried fruit (raisins, dates, apples, pears, etc.) add in last 10 minutes of baking time. Stir while cool- ing. May be served as cereal or as hand snack Yield: 5 quart pail. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>158</text>
</content>
<name></name>
<script></script>
</card>
card_52185.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 chicken, cut up1 medium carrot-chopped1 medium onion-chopped1/3 cup celery leaves1 bay leafdash marjoram or basilsalt and pepper to taste1 cup chopped fresh celery1 medium can pineapple chunks, drained1 cup green grapes/2 cup mayonnaisewhipping cream (optional)slivered almonds</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Put chicken, vegetables and spices in a kettle, add enough water to barely cover. Boil until chicken is tender; remove chicken from broth and cool. Cut up chicken into small bite-size pieces. Add cut-up celery, pineapple chunks and grapes; mix well. Add mayonnaise. To make a fluffy dressing, mix mayonnaise with whipped cream. Serve on bed of lettuce. Sprinkle almonds on top. </text>
</content>
<name></name>
<script></script>
</card>
card_105489.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3/4 cup regular flour1 teaspoon baking powder1/4 teaspoon salt4 eggs, separated3/4 cup sugar1 teaspoon vanilla2 tablespoons waterFILLING:1 can (15 ounces) peaches or apricots, mashed OR 1 package (10 ounces) frozen strawberries OR fresh strawberries, sliced and sugared1 1/2 pints whipping cream, whipped</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Beat egg yolks with 1/2 of sugar until light and fluffy. Sift dry ingredients together and beat into egg yolk mixture alternately with water. Add vanilla. Beat egg whites until stiff, adding remaining half of sugar. Fold egg yolk mixture into egg whites. Pour into 10 inch round cake tin prepared with wax paper in bottom (no grease or flour). Bake at 350 degrees for 20 - 25 minutes. Middle will spring back when done. Invert on glasses to cool. When cool, cut in half with serrated knife.FILLING: Cover bottom layer with fruit (save a few nice pieces to decorate top of cake). Spread a layer of cream of fruit; put top on and cover entire cake with whipped cream. Decorate with fruit. To cut, make a small circle in middle first and cut wedges on the outer edge. Can also be made in jelly roll pan and rolled in powdered sugared towel to cool. Unroll and fill. If a 12 inch round cake pan is used, use 1 1/2 portions of ingredients.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>131</text>
</content>
<name></name>
<script></script>
</card>
card_116931.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup butter, softened1 cup sugar2 eggs2/3 cup dark molasses1 cup whole milk4 cups sifted flour1 teaspoon salt2 teaspoons ginger1 teaspoon cinnamon1 teaspoon cloves1 teaspoon baking sodaPowdered sugarHeavy cream</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cream butter and sugar. Add eggs, molasses and milk; stir well. Mix all dry ingredients, stir into creamed mixture. Drop by 1/2 teaspoons onto greased cookie sheets about 1 inch apart. Bake at 400 degrees for about 8 minutes (do not overbake). When done, let stand a minute, then remove to racks and cool completely. Frost with icing made of heavy cream and powdered sugar mixed to spreading consistency. When frosting has hardened, pack with wax paper between layers of cookies. </text>
</content>
<name></name>
<script></script>
</card>
card_183334.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/4 C. margarine1/2 C. brown sugar, packed3/4 C. whole wheat flour3/4 C. applesauce1/2 C. rolled oats1/3 C. wheat bran1/4 C. nonfat dry milk powder1 egg white1/2 tsp soda1/2 tsp cinnamon1/4 tsp baking powder1/4 tsp salt1/8 to 1/4 tsp ground cloves1/2 C. raisins1/4 C. chopped nuts1/2 C. soft cream cheese or peanut butter.</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>In mixer bowl, beat margarine and brown sugar with electric mixer till well combined. Add whole wheat flour, applesauce, oats, bran, milk powder, egg white, soda, cinnamon, baking powder, salt and cloves. Beat on low speed just till combined. Stir in raisins and nuts. Spray a baking dish with nonstick spray coating. Drop rounded tablespoons fo dough 2 to 3 inches apart onto baking sheet. Spread dough to each cookie is about 2 inches across. Bake in a 375 degree oven 10 minutes or till set. Cool on a wire rack. Spread bottoms of half of the cooled cookies with 1 T. cream cheese or peanut butter; top with remaining unfrosted cookies. Chill till serving or wrap and freeze. If frozen, let thaw in refrigerator overnight. Makes 8 sandwich cookies. 275 CALORIES EACH</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>226</text>
</content>
<name></name>
<script></script>
</card>
card_207116.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 c sour cream1/2 c mon-jack cheese1/4 c milk1/2 plg toco seasoning (McCormick Packet)1 Jar of Salsa</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>This is a sauce that can be poured over grilled chicken or chicken breast patties.Mix everything but Salsa and Microwave it.Pour over chicken and top it with Sals</text>
</content>
<name></name>
<script></script>
</card>
card_183214.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 eggs - beaten1/2 lbs. brown sugar3/4 cup white sugar1/2 tsp vanilla1/4 cup syrup2 tsp baking soda1/4 lb butter3/4 cup peanut butter4 1/2 cup quick oatmeal1/2 lbs chocolate chip1/2 lbs of M&M's</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix in order in a large pan by hand. Dip with ice cream scoop on to ungreased cookie sheet.Bake at 350 degrees for 12 minute</text>
</content>
<name></name>
<script></script>
</card>
card_64537.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Drain beets, reserve juice. Dissolve lemon jello in 3/4 cup boiling water, stir in 3/4 cup beet juice. Sprinkle unflavored gelatin on 1/4 cup cold water; set cup in boiling water, stir just until dissolved. Pour unflavored gelatin into remaining beet juice. Combine gelatin mixtures, lemon juice and 1/4 teaspoon seasoned salt. Blend cream cheese, celery, 3/4 teaspoon seasoned salt and pepper; make 1 inch balls. Pour 1/2 cup gelatin-beet juice mixture into a 1 1/2 quart bowl. Refrigerate. Refrigerate balls until gelatin-beet mixture is almost set. Arrange 7 cheese balls on the gelatin layer and pour 1/2 cup gelatin over them; refrigerate until almost set. Top with 7 more balls. Combine beets with remaining gelatin-beet juice. Pour 1/2 over the second layer of cheese balls; refrigerate. Repeat with rest of balls and beet mixture. Cover. Refrigerate overnight. Unmold gently. Serves 8. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>382</text>
</content>
<name></name>
<script></script>
</card>
card_128375.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cups small curd cottage cheese1 cup sugar2 tablespoons flour3 eggs1/2 cups light cream or half and half1/2 teaspoon almond extract1/2 teaspoon salt</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix cottage cheese, sugar and flour. Let stand 1/2 hour or more. Beat together eggs, cream, salt and extracti fold cheese mixture into egg mixture. Put into 1 1/2 quart buttered casserole. Bake at 375 degrees for scant hour. Serves 6 - 8. Serve with lingonberries. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>268</text>
</content>
<name></name>
<script></script>
</card>
card_136310.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup sifted flour1/2 teaspoon salt1/3 cup shortening2 tablespoons cold water</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Sift flour and salt into mixing bowl; add shortening and water. Mix for 30 seconds with mixer at medium speed. Form into a ball; roll out. Makes a 1-crust pie; double for 2-crust pie. </text>
</content>
<name></name>
<script></script>
</card>
card_111779.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Put all ingredients except vanilla in a saucepan; bring to a full rolling boil, stirring constantly. Boil briskly 1 minute (1 1/2 minutes on rainy or humid day). Cool. Add vanilla and beat until thick enough to spread. </text>
</content>
<name></name>
<script></script>
</card>
card_7107.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>6 English muffins10 1/2 oz. pizza sauce3 1/2 oz. pepperoni4 oz. canned mushrooms8 oz. shredded Mozzarella</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Heat oven to 400 degrees. Split muffin in half. Lay muffins cut side down on a cookie sheet. Spread each with sauce equally. Top with pepperoni and mushrooms if desired. Sprinkle with cheese. Bake 8 to 10 minutes.</text>
</content>
<content>
<layer>background</layer>
<id>2</id>
<text>0</text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>6</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>43</text>
</content>
<name></name>
<script></script>
</card>
card_164516.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 oz. cream cheese1/4 cup butter1 cup flour1-1/2 cup brown sugar, packed2 tbsp. butter, melted1 tsp. vanilla2 eggs1 cup pecans, chopped</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>NEEDS A MINI MUFFIN TINMix cream cheese, 1/4 cup butter, and flour into dough for crust. Mix remaining ingredients except pecans into filling. Divide crust dough into 24 balls. Grease small muffin tins. Press each dough ball into one muffin tin section. Put a few nuts on the bottom. Add filling, then place a few nuts on top. Bake at 350 degrees for 30 minutes.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>324</text>
</content>
<name></name>
<script></script>
</card>
card_46612.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/4 cup margarine, melted1 cup chopped carrots1 cup chopped celery1 cup chopped onions1 tablespoon parsley1 teaspoon basil1 can (28 ounces) tomatoes3 cans (10 3/4 ounce size) chicken broth1 cup shredded cabbage, optional1 can kidney beans1/2 cup spaghetti, cut in small pieces1 package (10 ounces) frozen peassaltparmesan cheese, grated</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>In a large kettle saute the carrots, celery and onions in the margarine for 10 minutes. Stir in the next 7 ingredients, cook 20 minutes or until spaghetti is tender. Add peas, simmer 5 minutes. Salt to taste. Serve with cheese. Serves 8. </text>
</content>
<name></name>
<script></script>
</card>
card_223392.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>•Mix first 6 ingredients together in a 6-8 quart bowl. •Mix sugar and milk in a 4-6 quart saucepan. •Bring to boil. After it starts to boil, cook for 6 minutes.•Pour over the first ingredients and blend until smooth and creamy.•Drop onto waxed paper with tablespoon.•Let stand 4 to 6 hours.Makes 6 pounds.</text>
</content>
<name></name>
<script></script>
</card>
card_139063.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Beat egg whites until stiff and add sugar. Add strawberries and salt; beat 7 - 15 minutes or until thick enough to hold shape. Beat cream, add lemon juice and vanilla. Fold into egg white mixture. Place over crust in 9 x 13 pan. Freeze several hours or overnight.CRUST: Blend ingredients and bake at 175 degrees for 7 minutes.</text>
</content>
<name></name>
<script></script>
</card>
card_90968.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cans (6 ounce size) baked beans3/4 cup brown sugar1 teaspoon prepared mustard4 slices raw bacon, cut into small pieces1/2 cup catsup</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Place beans in 3 quart casserole. Mix brown sugar and mustard. Add to beans. Mix in bacon. Pour catsup over top. Bake at 225 degrees for 2 1/2 hours. Stir occasionally. Serves 6. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>183</text>
</content>
<name></name>
<script></script>
</card>
card_141380.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup raw peanuts1 cup sugar1/2 cup white syrup1/8 teaspoon salt1 tablespoon butter1 teaspoon vanilla1 teaspoon baking soda</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>In 1 1/2 quart casserole cook the peanuts, sugar, syrup and salt on high for 4 minutes. Stir, then cook 3 minutes 45 seconds. Then add butter and vanilla and cook 2 minutes. Stir in soda until light and foamy and pour on greased cookie sheet. Break when cool. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>157</text>
</content>
<name></name>
<script></script>
</card>
card_236075.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Place the popped corn in a brown paper grocery bag and set aside.In two quart tall microwave safe bowl, add 1 cup brown sugar, 1 stick of butter, 1/4 cup light karo syrup, and 1/2 tsp of salt.Cook 2 min on high heat, stir; cook two min, stir; cook two min, stir. Add 1/2 tsp baking powder and stir hard. Mixture will foam up. Pour mixture over popped corn in bag and shake hard. Return bag and all to microwave for 1 min, remove and shake hard. Do this step three more times, then open bag and let the carmel corn cool. store it in an airtight container. It goes like crazy but can be made up again in a hurry.</text>
</content>
<content>
<layer>background</layer>
<id>1</id>
<text>Four quarts popped corn1 cup brown sugar1 stick of butter1/4 cup of light karo syrup1/2 tsp of salt1/2 tsp baking powder</text>
</content>
<name></name>
<script></script>
</card>
card_202086.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 pound beef round steak (1/2 to 3/4 inch thick)1 tbls flour1/2 to 1 teaspoon chili powder1/4 teaspoon salt1/8 teaspoon pepper1/8 teaspoon ground cumin if desired1 tbls salad oil1/2 c water1/4 c chili sauce3/4 c sliced celery1 med onion chopped (1/2 c)1 carrot, but diagonally into 1/2 inch slices1 can (8ounces) kidney beans</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Serves 2Cut meat into 1 inch pieces. Mix flour, chili powder, salt, pepper, and cumin; coat meat with flour mixture.Heat oil in 8 inch skillet; brown meat over medium heat, about 10 minutes. Drain off fat. Sirt in water, chili sauce, celery and onion; heat to boiling. Reduce heat; cover and simmer until meat is almost tender, 30-45 minutes. (Add small amount of water if necessary.)Add carrot; cover and simmer 20 minutes. Stir in green peppers and beans (with liquid); cover and simmer until green pepper is crisp-tender and beans are hot, about 10 minutes</text>
</content>
<name></name>
<script></script>
</card>
card_201876.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 lb ground beef1/2 C. chopped onion1 16 oz. can tomatos, cut up and drained1 16 oz. can tomato paste2 C. cottage cheese1 eggs, beaten6 ozs. lasagna noodles, cooked, drained1 lb. Mexican Velveeta cheese, sliced</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Brown meat; drain. Add onion; cook until tender. Stir in tomatos and tomato paste. Combine cottage cheese and eggs. Place half of the noodles in 12x8 inch baking dish; top with half of cottage cheese mixture, meat mixture and cheese. Repeat layers of noodles, cottage cheese and meat mixture. Bake at 350 degrees, 45 minutes. Top with remaining cheese; continue baking until cheese begins to melt.(6 to 8 servings</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>42</text>
</content>
<name></name>
<script></script>
</card>
card_206726.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3-4 pieces boiled chicken (boneless)1 medium onion, diced 1 lb. velveeta cheese, grated1 large bag Doritos, crunched 1 cream of chicken soup1 can cream of mushroom soup 1 can of Rotel</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix chicken and mushroom soup with Rotelan dset aside. Layer chicken, salt, pepper, onion, cheese, 1/2 Doritos, above mixture, other Doritos. Bake at 225 for 30 minutes</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>348</text>
</content>
<name></name>
<script></script>
</card>
card_169269.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 lb. grated Cheddar cheese, 1/2 C. picante sauce or green sauce. 3 eggs, beaten.</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Spread half of cheese in 11x7 inch baking dish. Combine sauce and eggs. Spread over cheese. Bake 30 minutes at 350 degrees. Cut into 1 inch squares and serve hot on tortilla chips</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>20</text>
</content>
<name></name>
<script></script>
</card>
card_60137.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 package (3 ounces) lemon jello1 cup boiling water1 tablespoon lemon juice1 can (20 ounces) fruit cocktail, drained 2 small melons (cantaloupe or honeyball) or 1 large melon (honeydew or Persian)1 package (8 ounces) cream cheese, softeneddash of saltfew drops lemon juice</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Dissolve jello in water. Stir in lemon juice and 1 cup syrup drained from fruit cocktail. Chill until slightly thickened; fold in 1 cup drained fruit. Cut one end from melons, do not remove rind. Scoop out seeds. Set upright. Fill with jello mixture; chill until firm. Now remove melon rind and dry off excess juice from surface with paper towel. Blend cream cheese, salt and lemon juice. Frost melon with cream cheese; chill until serving time. Slice across melon, arrange on greens, top with more fruit. Serves 10. </text>
</content>
<name></name>
<script></script>
</card>
card_71992.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 pound ground beef1/4 cup dry bread crumbs3 tbsp. minced onion1 teaspoon saltDash pepper2/3 cup evaporated milk2 tablespoons catsup1/3 cup catsup1 can mushrooms (optional)1/4 teaspoon oregano8 - 10 slices Cheddar cheese2 tablespoons grated Parmesan cheese</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix first 7 ingredients together, put in pie pan (9 - 10 inch) and make a rim. Mix catsup, mushrooms and oregano; spread over meat. Place Cheddar cheese over catsup; sprinkle Parmesan on top. Bake at 400 degrees for 20 minutes. Can be made ahead of time and stored in refrigerator. Serves 4.</text>
</content>
<name></name>
<script></script>
</card>
card_72514.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>6 slices soft white bread, cubed1/2 cup milk2 beef bouillon cubes2 eggs1 1/2 teaspoon salt1/4 teaspoon pepper1/2 teaspoon onion salt1/4 cup catsup2 pounds lean ground beef1 or 2 packages brown gravy mix</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cube bread, put in large mixing bowl. Dissolve bouillon cubes as you heat milk; pour over bread cubes. Lightly beat eggs with fork, pour over bread mixture. Add salt, pepper, onion salt, catsup; mix well; combine mixture with ground beef. Form 1 1/2 inch balls, roll in flour and brown well on all sides. Put into 2 quart casserole. Bake in 350 degree oven 30 - 40 minutes; drain fat. Dissolve brown gravy mix, 1 package to 1 cup water; pour over meat balls; return to oven another 30 minutes. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>41</text>
</content>
<name></name>
<script></script>
</card>
card_7870.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 can (12 ounces) Spam1/4 cup salad dressing1/4 cup grated parmesan cheese2 tablespoons chopped onion1 tablespoon pickle relish3 ounces cream cheese, softened1 tablespoon milkparsley</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Grind meat; add next 4 ingredients; mix well. Shape into a ball. Blend cream cheese and milk until well blended. Frost the meatball with the cream cheese mixture. Sprinkle with parsley; chill. Serve with crackers. </text>
</content>
<name></name>
<script></script>
</card>
card_100226.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>8 - 10 medium potatoes1 package (4 ounces) cream cheese, softened1 cup sour creamButter, salt and pepper to tastePaprika</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cook potatoes in salted water until tender; drain and mash, season to taste. Beat in cream cheese and sour cream. Spoon into 2 quart buttered casserole, dot with butter and paprika. Bake uncovered at 350 degrees for 1 hour or until browned and crusty. Can be prepared up to two weeks before serving. Store unbaked, well covered and dot with butter just before baking. </text>
</content>
<name></name>
<script></script>
</card>
card_91932.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>8 ounces wide egg noodles1/2 cup chopped onion1/2 cup chopped celery1/4 cup chopped green pepper1/4 cup butter1/4 cup chopped olives, black or green1/2 teaspoon salt1/4 teaspoon pepper1 can cream of celery soup1 1/2 cups cottage cheese1/2 cup sour cream1 cup shredded sharp Cheddar cheese3 eggs, beaten</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cook noodles; drain and rinse. Saute vegetables in butter, add olives and seasonings. Combine soup, cottage cheese and sour cream. Arrange 1/3 noodles in greased 2 quart casserole. Top with 1/2 of vegetables and 1/2 of cottage cheese mixture. Repeat layers, ending with noodles. Sprinkle cheese over top. Pour eggs over cheese. Bake at 350 degrees for 40 minutes. Serves 6. </text>
</content>
<name></name>
<script></script>
</card>
card_151326.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>(Use your child's favorite flavor and color of gelatin.)6 tablespoons butter or margarine3 cups miniature marshmallows1/2 of a 3 ounce package (3 tablespoons) raspberry (or other flavor) gelatin3 quarts (12 cups) unsalted popcorn</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>In medium saucepan, melt butter; add marshmallows and stir until melted; blend in dry gelatin. Pour mixture over popcorn; mix well. With buttered hands, form 2 1/2 inch balls. Best when eaten fresh. Delightfully tender and not as sticky or hard to chew as some popcorn balls. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>301</text>
</content>
<name></name>
<script></script>
</card>
card_162566.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 regular jar marshmallow creme1 regular package cream cheese</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Bring ingredients to room temperature. Beat together well until smooth. Serve over jello fruit salad of your choice.Extremely rich and delicious!</text>
</content>
<name></name>
<script></script>
</card>
card_37414.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>DRESSING:1/2 teaspoon salt1/4 teaspoon pepper2 tablespoons sugar2 tablespoons vinegar1/4 cup salad oil1/4 teaspoon red pepper sauce1 tablespoon snipped parsleyNUTS:1/4 cup slivered almonds1 tablespoon plus 1 teaspoon sugarLETTUCE:1/4 head lettuce1/4 bunch romaine1 cup chopped celery2 green onions and tops, chopped1 can (11 ounces) mandarin oranges (drained and chilled)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>DRESSING: Shake in tight jar and refrigerate overnight.NUTS: Cook over low heat and stir until sugar is melted and almonds are coated. Cool and break apart. Store at room temperature.LETTUCE: Mix salad ingredients, almonds and dressing just before serving. Serves 4. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>381</text>
</content>
<name></name>
<script></script>
</card>
card_52749.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cups cooked chicken1 tablespoon minced onion1 teaspoon salt1 cup grapes1 cup diced celery1 cup mandarin oranges1/2 cup almond slivers1/3 cup macaroni rings, cooked1 cup salad dressing1 cup whipped cream or Cool Whip</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine cubed chicken, onion and salt. Refriger- ate several hours. Add remaining ingredients except cream. Refrigerate. When ready to serve fold in whipped cream. Serves 12. </text>
</content>
<name></name>
<script></script>
</card>
card_83216.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 medium onions, chopped3 tablespoons butter4 cups egg noodles2 pounds ground chuck1 tablespoon salad oil2 teaspoons salt1/2 teaspoon pepper1 - 2 cans undiluted cream of celery soup1/2 cup milk1 1/2 cup grated American cheese3 eggs, beaten</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Saute onions in butter. Cook noodles until barely tender. Brown meat, add seasonings. Cook 10 minutes; add onions. In 3 quart casserole arrange 1/3 noodles, 1/2 meat mixture, 1/2 soup diluted with milk. Repeat layers. Arrange noodles on top. Sprinkle with cheese on top and pour eggs over cheese. Bake uncovered at 350 degrees for 1 hour. Don't add eggs and cheese until ready to pop in oven. Serves 8- 10. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>182</text>
</content>
<name></name>
<script></script>
</card>
card_90399.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 can (6 1/2 or 7 1/2 ounce) crabmeat, drained1 cup soft bread crumbs1 cup mayonnaise3/4 cup milk6 hard cooked eggs, finely chopped1/3 cup chopped onion1/4 cup sliced, stuffed green olives3/4 teaspoon salt1/2 cup buttered soft bread crumbs</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Break crab meat in chunks, removing any bony bits. Mix with next 7 ingredients. Pile in greased individual baking dishes or a casserole. Top with buttered crumbs. Bake at 350 degrees for 20 - 25 minutes. Serves 6. </text>
</content>
<name></name>
<script></script>
</card>
card_238315.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup canned pumpkin2 eggs or eggs substitute or 4 egg whites1 t. vanilla1/2 t. almond extract4 T. raisins4 packages of sweetener (I use Sweet One because you can bake with it. Don't use Equal)2/3 cup nonfat dry milk6 T. flour1 t. soda2 t. pumpkin pie spice1 t. cinnamon</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix dry ingredients. In another bowl mix wet ingredients. Mix together.Spoon evenly into 12 muffin cups which have been sprayed with Pam. Bake at 350 12 to 14 minutes. (do not overbake)* optional** also you can add 1/2 grated apple and/or 1 grated carrot for more volume.</text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>12</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>310</text>
</content>
<name></name>
<script></script>
</card>
card_169086.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup carrots, diced 1 cup dry white wine1/4 cup onion, diced 3/4 cup short-grain white rice1/4 cup butter 1 ts salt1 sprig fresh thyme 6 cups fish stock or bouillon1 bay leaf 1 cup heavy cream4 stems parsley Pinch cayenne pepper1 lobster (2 to 2-1/2 lbs) 1 ts chervil, chopped 1/4 cup sherry</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style26">n a heavy saucepan, saute' carrots and onion in butter until tender. Add thyme, bay leaf, and parsley and continue cooking until carrots and onions are light brown. Cut lobster into 8 to 10 pieces. Remove stomach and rinse lobster. Add to vegetables and saute' until shells begin to turn red and meat is firm. Add sherry and white wine. Reduce heat and simmer for 10 minutes. Remove lobster and clean meat from shells. Set meat aside and return shells to pot. In a separate pot, cook rice in fish stock with salt for 20 minutes. After 20 minutes, add fish stock and rice to vegetables and lobster shells and simmer for 45 minutes. At this time the rice will be fully cooked and the broth will be slightly thickened.Remove shells from pot and strain broth through fine sieve. Discard bay leaf. Press rice and vegetables through sieve and discard any remains left in sieve. Add heavy cream to broth and simmer 3 to 5 minutes. Dice reserved lobster meat and season with cayenne pepper and chervil. Add to bisque last. Serve immediately. </span></text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>10</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>421</text>
</content>
<name></name>
<script></script>
</card>
card_68605.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 pound liver sausage (Braunschweiger)1/4 cup mayonnaise2 tablespoons dill pickle juice (optional)1 teaspoon Worcestershire sauce1/4 teaspoon garlic salt3 drops Tabasco sauce1 package (8 ounces) cream cheese1/3 cup chopped dill pickle1/4 cup finely chopped onion (optional)peanuts, choppedparsley</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mash liver sausage with fork to make smooth. Add next 5 ingredients and 1/3 of the cream cheese. Blend by hand or with mixer until smooth. Stir in pickle and onion. Pack firmly into a 2-cup mixing bowl lined with Saran or aluminum foil. Chill several hours or until firm. Turn out of bowl; frost with remaining cream cheese (thinned with a little milk). Chill well. Just before serving, the ball may be covered with chopped peanuts or parsley. Serves 16 - 20.</text>
</content>
<name></name>
<script></script>
</card>
card_154860.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text> 3 cups cake flour, or 2 2/3 cups all-purpose flour 1/4 teaspoon salt 7 large eggs, whites and yolks separated, at room temperature 2 1/2 sticks (1 1/4 cups) butter or margarine (not spread), at room temperature 1 package (8 ounces) cream cheese, at room temperature 3 1/2 cups granulated sugar 1 teaspoon each lemon extract and vanilla extractGLAZE 1 cup confectioners' sugar 3 tablespoons fresh lemon juice Garnish: fresh lemon slices, mint sprigs</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style26">. Heat oven to 350 F. Grease a 12-cup bundt pan. Lightly coat with flour and shake out excess.2. Mix flour and salt.3. Beat egg whites in a large bowl with electric mixer until stiff peaks form when beaters are lifted.4. Beat butter, cream cheese and sugar in another large bowl (with same beaters) until light and fluffy. Beat in egg yolks one at a time until blended. Beat in extracts.5. With mixer on low speed, gradually beat in flour mixture until blended.6. Stir in about 1/4 of the beaten egg whites with a rubber spatula, then gently stir (fold) in remaining whites until no white streaks remain.7. Pour into prepared pan. Bake 1 1/4 to 1 1/2 hours, until pick inserted in center comes out with moist crumbs.8. Cool in pan on wire rack 10 minutes. Invert on rack and cool completely.9. To glaze: Place rack on waxed paper. Mix glaze ingredients and brush over cake. If garnishing, do so right before serving (to keep mint fresh).</span></text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>12</text>
</content>
<content>
<layer>background</layer>
<id>2</id>
<text>650</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>130</text>
</content>
<name></name>
<script></script>
</card>
card_193291.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Serves 63 t flour3 t corn starch1 c sugar2 c boiling water3 egg yokesJuice and rind of one lemon1/4 tsp salt</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Grate Lemon rind and the juice of the lemon. Use a double boiler, put sugar, flour & corn starch, Lemon juice and rind. Put egg yoks into that then gradually add the hot water, slowly put over hot water and stir until it gets thick as you want. Cook crust first. I cook my crust on back of my pan then turn it over and put pie filling and then Meringue.This is a little unclear - but that's how it was given to me. ??</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>323</text>
</content>
<name></name>
<script></script>
</card>
card_223045.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 1/4 cups sifted all-purpose flour3 teaspoons baking powder1/2 teaspoon salt1/2 cup (1 stick) butter or margarine1 1/3 cups sugar1 egg1 tablespoon light cream or table cream1 teaspoon water1/4 cup finely chopped pistachio nuts1 1/2 teaspoons grated lemon rind</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style26">Measure flour, baking powder, and salt into sifter.•Cream butter or margarine and 1 cup sugar until fluffy in large bowl. (Save remaining 1/3 cup sugar.) Beat in egg, cream, and lemon extract.•Sift dry ingredients, a third at a time, blending well to make a soft dough. Chill several hours (overnight is best), or until firm enough to roll easily.•Roll out a quarter at a time, very thin (1/16 inch), on a lightly floured pastry cloth or board. Cut into leaf or other fancy shape with floured tiny cookie or truffle cutter. Place on greased cookie sheets.•Mix egg yolks with water in a cup; strain. Mix saved 1/3 cup sugar, pistachio nuts, and grated lemon rind in second cup. Brush cookies with egg-yolk mixture, then sprinkle with nut-lemon mixture.•Bake in moderate oven (350 degrees) 6 to 7 minutes, or until firm but not brown. Remove carefully from cookie sheets; cool on wire racks. To store stack only a few layers. They're fragile!</span></text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>225</text>
</content>
<name></name>
<script></script>
</card>
card_118413.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3/4 cup shortening1 cup brown sugar1 cup white sugar2 eggs, beaten1 tablespoon lemon extract2 teaspoons cream of tartar2 teaspoons soda2 1/2 cups flour1/2 teaspoon salt</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix all ingredients. Roll into 1 inch balls. Roll in sugar. Press down lightly on cookie sheet. Bake at 350 degrees for 7 - 10 minutes. </text>
</content>
<name></name>
<script></script>
</card>
card_108524.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 package white cake mix2 egg yolks1 cup sugarJuice and rind of 1 lemon1 cup water1 tablespoon cornstarchFROSTING:2 egg whites, beaten stiff1 cup sugar3 tablespoons water1 tablespoon vinegar</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Bake cake in 2 round pans according to package directions; cool. Beat egg yolks; add sugar, juice, rind and water. Boil and thicken with corn starch; cool. Spread between cake layers. Frost cake.FROSTING: Cook sugar, water and vinegar until beads form when syrup is dropped from spoon. Pour syrup over beaten egg whites; beat stiff. Add desired flavoring.</text>
</content>
<name></name>
<script></script>
</card>
card_193229.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup flour1 stick butter - softened1 cup crushed nuts8 oz cream cheese2 cup cool whip1 cup confectionary sugar2 pkgs instant lemon pie filling (small box)3 cups milk</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text> - First Layer -Mix flour and margarine together. Add half cup of nuts. Spread in bottom of 9 X 12 pan. Bake at 350 degrees for 10 - 15 minutes, until crust is golden brown. - Second Layer -Mix together cream cheese, a cup of cool whip and sugar. Spread on top of cooled crust. - Third Layer -Mix together pie filling and mix. Chill for 15 minutes. Spread on top of second layer. - Forth Layer -Top third layer with cool whip and crushed nuts</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>267</text>
</content>
<name></name>
<script></script>
</card>
card_132781.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>BASE:1/2 cup butter1 cup flour2 tablespoons sugarCUSTARD:6 eggs, separated1 1/4 cup sugar1/2 cup lemon juice1 envelope gelatin1/4 cup cold water1/2 pint whipping cream</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix base ingredients. Pat down in 9" x 13" pan. Bake at 325 degrees for 25 minutes.CUSTARD: Beat egg yolks. Add 3/4 cup sugar and lemon juice. Cook over medium heat until thick. Add gelatin that has been dissolved in cold water; cool. Beat egg whites, slowly adding 1/2 cup sugar until stiff. Fold into cooled mixture. Pour over crust. Let set in refrigerator. When firmly set, spread with whipped cream. Serves 12 - 16. </text>
</content>
<name></name>
<script></script>
</card>
card_202719.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>5 tablespoons butter or margarine2/3 cup lemon juice, strained (or any other citrus juice)1 cup sugar2 large eggs4 egg yolks</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Melt butter in a small saucepan over medium heat. Remove from heat; add lemon juice, sugar, eggs, and egg yolks. Stir with a whisk to blend well. Stir over low-medium heat until mixture thickly coats a metal spoon, 8 to 10 minutes.Pour into small jars, let cool, and chill.Keep refrigerated and use within two weeks.</text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>2 pints</text>
</content>
<name></name>
<script></script>
</card>
card_182820.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1) Mix cake mix, cool whip, & egg.2) Drop by teaspoon into powdered sugar. Coat real well.3) Place on greased cookie sheet4) Bake at 350° for 12 min</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>224</text>
</content>
<name></name>
<script></script>
</card>
card_222952.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup honey1/2 cup molasses3/4 cup packed brown sugar1 tablespoon grated lemon rind1 tablespoon lemon juice1 teaspoon cinnamon1 teaspoon ginger1 teaspoon nutmeg1/4 teaspoon allspice1/4 teaspoon ground cloves1/4 teaspoon salt1/2 teaspoon baking soda1 egg, well beaten2 1/2 cups all-purpose flour</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>In saucepan heat honey and molasses to just below boiling until bubbles appear at edges. Cool to lukewarm. In mixing bowl combine sugar, lemon rind, juice, spices, salt, baking soda and egg. Stir in honey-molasses mixture and mix well. Stir in flour until well mixed and smooth. Cover airtight and chill overnight. Pinch off a quarter of dough at a time, leaving remainder in refrigerator. On lightly floured surface roll out each quarter about 1/8" thick. Cut out desired shapes with cookie cutters dipped in flour. Place about 1" apart on well-greased cookie sheets. Press in desired decorations (see below). Bake in preheated 400 degrees oven 10 to 12 minutes, or until light brown and just set. Remove at once to rack to cool. Store in airtight containers at least a week before serving.Note: Cookies can be used for Christmas ornaments. Make 1/4" hole at top of each unbaked cookie. Run 6" colorfast cotton string through hole, tie ends, then bake.</text>
</content>
<name></name>
<script></script>
</card>
card_105820.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/4 cups boiling water1 cup rolled oats1/2 cup soft butter1/2 cup honey3/4 cup pure maple syrup2 eggs1 1/2 cups plus 2 tablespoons whole wheat pastry flour1 teaspoon soda1/2 teaspoon salt3/4 teaspoon cinnamon1 teaspoon vanilla1/4 teaspoon nutmegBROILED TOPPING:1/4 cup butter, melted1/2 cup maple syrup3 tablespoons half and half or cream1/2 cup chopped nuts3/4 cup shredded unsweetened coconut</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Pour water over oats; let set for 20 minutes. Cream butter, honey, syrup, vanilla and eggs. Sift dry ingredients. Blend all ingredients Bake at 350 degrees for 50 - 55 minutes. Spread topping over baked cake; broil until golden.BROILED TOPPING: Combine all ingredients. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>129</text>
</content>
<name></name>
<script></script>
</card>
card_168803.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>• Large Can refried beansSalsa or Picante sause• 3/4 cup mayonaisse1 cup sour cream (can use half sour cream half plain yogurt)1/2 to 1 pkg taco seasoning• 4 avacadossaltlemon juicegarlic to taste• can of sliced black olives• diced green onions• diced tomatoes• shredded monterry jack• shredded cheaddar cheese• serve with chips</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>1) Mix beans and sauce together. (Purchased bean dip can be substituted) Put them as the bottom layer in your bowl.2) Mix mayonaise, sour cream, and taco seasoning, then layer over the bean dip.3) Mix avocados, salt, lemon juice, & garlic. Then layer this over the other two layers.4) sliced black olives5) diced green onions6) diced tomatoes7) shredded monterry jackcook 25 min 350° (optional) serve with chip</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>18</text>
</content>
<name></name>
<script></script>
</card>
card_177215.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 1/4 C. scalded milk2 1/2 Tbsp sugar1 1/2 tsp. salt1/4 C soft shortening2 pks active dry yeast1/4 C warm (not hot) water3 1/4 C sifted flour</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>About 1 1/2 hours before dinner: Into scalded milk in large bowl, stir sugar, salt, shortening; cool till luke warm. In small bowl sprinkle yeast onto warm water; stir until dissolved. Stir into lukewarm milk mixture. Add flour; stir until well blended--about 1 minute</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>86</text>
</content>
<name></name>
<script></script>
</card>
card_71632.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Brown meat, drain fat. Add next five ingredients and simmer for 30 minutes. Cook lasagne noodles until tender. While noodles are cooking, combine cottage and Parmesan cheeses, parsley, eggs, salt and pepper. Place half of lasagne noodles in a 9 x 13" pan, spread with half of cottage cheese mixture, spread with half of Mozzarella, spread with half of meat mixture. Repeat layers. Bake at 375 degrees for 30 minutes. Let stand 10 minutes and cut. Serves 6 - 8. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>283</text>
</content>
<name></name>
<script></script>
</card>
card_163412.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 lb. hamburger1/2 cup chopped green pepper2 medium onions, chopped1 stalk celery, chipped1 garlic clove, minced1 teaspoon basil leaves1/2 teaspoon salt1/2 teaspoon oregano leavesDash pepper1 teaspoon Worcestershire sauce16 oz. tomatoes, cut up15 oz. tomato sauce4 oz. mushroom stems & pieces, drained8 oz. lasagna noodles12 oz. ricotta cheese8 oz. Mozarella cheese, shredded1/2 cup Parmesan cheese</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>In large saucepan or Dutch oven, brown ground beef, green pepper, onions, celery, and garlic; drain excess fat. Add basil, salt, oregano, pepper, Worcestershire sauce, tomatoes, tomato sauce, and mushrooms. Simmer covered, 30 to 45 minutes.In large deep saucepan cook noodles as directed on package. Heat oven to 350. In ungreased 13x9 inch pan or lasagna pan, layer 1/3 of noodles, 1/3 of the meat sauce, 1/2 of ricotta cheese and 1/2 of Mozzarella cheese. Repeat with next layer of noodles, meat, ricotta cheese and Mozzarella cheese. On last layer of noodles spread meat mixture and sprinkle with Parmesan cheese. Bake at 350 for 40 to 45 minutes or until hot and bubbly. Let stand 10 minutes for ease in cutting.</text>
</content>
<name></name>
<script></script>
</card>
card_222495.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 package active dry yeast1/4 cup warm water3/4 cup milk, scalded and cooled4 cups all-purpose flour1 cup butter or margarine, softened3/4 cup sugar 5 eggs1 teaspoon saltGrated rind of 1 lemon1 cup seedless raisins1/2 cup chopped blanched almonds</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>•Sprinkle dry yeast into the water. Let stand a few minutes, then stir until dissolved. •Add milk and beat in 1 cup flour. • Cover and let rise 1 1/2 hours. •Cream butter and sugar until light. Beat in eggs, one at a time. Add yeast mixture, remaining flour and salt. Beat well. •Stir in lemon rind, raisins, and 1/4 cup nuts. •Grease a 10" tube pan and sprinkle with remaining 1/4 cup nuts. •Pour in batter and let rise until light (about 45 minutes). •Bake in preheated moderate oven (350 degrees) for 1 hour.</text>
</content>
<name></name>
<script></script>
</card>
card_118254.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/4 cup butter1/2 cup shortening1 cup brown sugar1 egg1/4 cup molasses2 1/4 cups flour1/4 teaspoon salt1 teaspoon ginger1/2 teaspoon cloves2 teaspoons soda</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix all ingredieints. Roll into 1 inch balls. Press down with glass that has been greased and dipped in sugar. Bake at 350 degrees for 10 - 12 minutes. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>223</text>
</content>
<name></name>
<script></script>
</card>
card_104781.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Mix dry ingredients together in a 9 x 13 ungreased cake pan. Make 3 holes in the dry ingredients. In one hole put the vanilla. In the second hole put the vinegar. In the third hole pour the oil. Pour cold water over all the ingredients; mix well. Bake at 325 degrees for 35 - 40 minutes. Frost as desired. </text>
</content>
<name></name>
<script></script>
</card>
card_201504.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>see also "Last Minute Rolls"Onion and Garlic Salt1 Can of sour krautGrated Cheese</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>KrautsPrepare "Last minute" roll dough, let standCook hamburger meat....drain off fatSeason to taste with Onion and garlic salt.Drain 1 can of sour kraut (Bush's Bavarian Kraut best) When yeast dough has risen, roll out like pie crust.(Flour board and rolling pin), Cut with pizza cutter into squares. Fill with meat and kraut (also can add grated cheese) fold and seal edges and place on greased cookie sheet with folded side down. Bake as you would bread</text>
</content>
<name></name>
<script></script>
</card>
card_140750.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup white corn syrup1 cup dark brown sugar1/3 teaspoon salt1/3 cup melted butter or margarine1 teaspoon vanilla3 eggs, slightly beaten1 heaping cup shelled whole pecans</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine syrup, sugar, salt, butter and vanilla; mix well. Add eggs. Pour into 9 inch unbaked pie shell. Sprinkle pecans over all. Bake at 350 degrees for approximately 45 minutes. </text>
</content>
<name></name>
<script></script>
</card>
card_109052.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 cups flour2 cups sugar1 tsp. salt1 tsp. baking powder1/2 tsp. soda1 cup buttermilk1 cup butter2 tsp. vanilla extract4 eggsButter sauce:3/4 cup sugar1/3 cup butter3 tbsp. water2 tsp. vanilla</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Generously grease and lightly flour bundt cake pan. Blend all cake ingredients until moistened. Beat 3 minutes at medium speed. Pour into pan. Bake at 325 degrees for 65 minutes. In small saucepan, heat all butter sauce ingredients except vanilla until butter melts. Remove from heat; add vanilla. Leaving cake in pan, prick hot cake deeply every inch with long-tined fork. Pour 3/4 cup hot butter sauce over hot cake. Cool upright in pan 5 minutes. Invert onto serving plate. Pour remaining hot butter sauce over cake.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>128</text>
</content>
<name></name>
<script></script>
</card>
card_24778.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text><span class="style34"> cups riceWater6 center-cut pork loin chop, 1/2-in. thickSalt, pepper2 egg yolks, beaten3/4 cup fine dry bread crumbs1 cup oil2 tb butter or margarine1/2 lb mushrooms; chopped1 large onion, chopped1/2 cup soy sauce1 1/2 cups chicken broth6 eggs</span></text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style34">inse and drain rice. Bring rice and 1 3/4 cups water to boil. Reduce heat and simmer 15 minutes. Remove from heat and let stand 7 minutes. Meanwhile, season chops to taste with salt and pepper. Dip chops in egg yolks mixed with 2 tablespoons water, then in bread crumbs. Heat oil in large skillet, add chops, fry 4 to 5 minutes on each side. Cut meat from chops in strips and set aside. Melt butter in skillet. Add mushrooms and onion and saute until tender. Add meat and blend in soy sauce and broth. Bring to boil. Beat eggs and add to mixture. Cook until eggs are firm. Place meat and egg mixture over rice.</span></text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>6</text>
</content>
<name></name>
<script></script>
</card>
card_23663.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup sugar1/4 cup shortening1 egg1 cup flour2 teaspoons nutmeg1 teaspoon soda2 tablespoons boiling water1/2 cup nuts2 1/2 cups chopped apples, or canned slicedBUTTER SAUCE:3/4 cup butter1/4 cup coffee cream1 tablespoon rum flavoring</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Beat sugar, shortening and egg. Mix flour with nutmeg; add to creamed mixture together with the water in which the soda has been dissolved. Add nuts and apples; mix well and put in a large pie pan. Bake at 350 degrees 40 - 50 minutes. Serve in wedges topped with Butter Sauce.To make butter sauce: Combine all ingredients in a small saucepan; bring to a boil, then simmer 2 minutes.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>85</text>
</content>
<name></name>
<script></script>
</card>
card_222122.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 cups sugar4 envelopes unflavored gelatin1/8 teaspoon salt2 1/2 cups waterLemon extract and oils of peppermint and aniseYellow, green, and red food colorings</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>•Mix sugar, gelatin, and salt in a large saucepan; stir in water. Heat, stirring often, to boiling; simmer 15 minutes; remove from heat.•Pour 1 1/2 cups into a pan, 7x4x2; stir in 1/2 teaspoon lemon extract and a few drops yellow food coloring. Pour 1 cup of remaining mixture into each of two other pans. Stir 2 drops oil of peppermint and green food coloring into one pan and 2 drops oil of anise and red food coloring into remaining. Let all stand at room temperature overnight, or until firm. (To make fancy shapes, pour part of each mixture into 1-inch cookie molds.)•Loosen gelatin in each pan around edges; pull out onto cutting board sprinkled with sugar. Cut in small squares; roll in sugar</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>156</text>
</content>
<name></name>
<script></script>
</card>
card_23064.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup butter or margarine2 cups sugar4 eggs3 cups flour3 teaspoons baking powder1/2 teaspoon salt2 teaspoons vanilla1 cup milkTOPPING:4 teaspoons cinnamon1/4 cup sugar</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cream butter and 2 cups sugar; add eggs one at a time. Add flour, baking powder and salt alternately with milk. Mix sugar and cinnamon together for topping. Grease angel food cake pan; put in 1/3 of batter, 1/3 of topping, repeat layers two times, do not stir. Bake at 350 degrees for 65 minutes. Cool slightly, tip pan onto plate. </text>
</content>
<name></name>
<script></script>
</card>
card_227962.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 small pkg. cherry jello8 oz. softened cream cheese1 large can crushed pineapple in own juice(drain & save liquid)1 c. chopped pecans8 oz. coke.</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Add enough water to pineapple liquid to make 1 1/4 c. Boil and desolve jello in it. Mix cream cheese, pineapple and pecans tog. add to jello. put into mold. Top with coke and chill.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>266</text>
</content>
<name></name>
<script></script>
</card>
card_192778.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 pkg (4 serving size) Jell-O Lemon or Vanilla Flavor Instant Pudding and Pie Filling1 1/2 c. sour cream3tbs. rum2 tbs. sugar2 tbs. milk1 tsp. grated lime rind1 can (8 oz) crushed pineapple in juice, drained1 baked 9 inch pie shell or graham cracker crumb crust, cooled.</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>1) Combine pie filling mix, sour cream, rum, sugar, milk, and rind in medium bowl.2) Beat with wire whisk until blended and smooth, about 1 minute.3) Fold in pineapple; spoon into pie shell. Chill 3 hours. Garnish, if desired</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>322</text>
</content>
<name></name>
<script></script>
</card>
card_192643.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/4 c. caramel or butterscotch flavored dessert topping1 baked 8 or 9 inch pie shell, cooled.1 3/4 cold milk1 pkg. (4 serving size) JELL-O® Chocolate Flavor Instant Pudding and Pie Filling1 3/4 c. thawed COOL WHIP® Whipped Topping</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>1) Bring caramel topping to a boil in small saucepan, stirring constantly; pour into pie shell.2) In small bowl, blend milk and pudding mix at lowest speed of electric mixer, 1 minute.3) Pour at once into pie shell; chill 3 hours. Garnish as desired</text>
</content>
<name></name>
<script></script>
</card>
card_108061.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 package white cake mix1 package Jello, any flavor3/4 cup boiling water1/2 cup cold waterTOPPING:1 envelope whipped topping mix1 package instant vanilla pudding1/2 cups milk1 teaspoon vanilla</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix cake and bake as directed. While cake is baking, dissolve Jello with boiling water; add cold water, set aside. Let cake cool 20 minutes. Poke with a 2 tine fork at 1 inch intervals. Pour Jello over the top of cake. Refrigerate while making topping.TOPPING: Beat all ingredients until very stiff; spread oncake. Refrigerate.</text>
</content>
<name></name>
<script></script>
</card>
card_31658.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 pound bananas2 cups sugar4 cups flour4 eggs1 3/8 cups milk1/4 teaspoon salt1 tablespoon plus 1 tsp. baking soda1 1/4 cups corn oildash each of lemon, almond and vanilla extracts</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Place bananas and sugar in mixer; mix at medium speed until thoroughly mixed. Add eggs. Combine milk, salt and soda in small pan and stir until soda is dissolved; add to banana mixture and mix. Add oil and extracts; blend well. Pour into 2 greased loaf pans. Bake at 300 degrees until done, about 1 hour. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>84</text>
</content>
<name></name>
<script></script>
</card>
card_168626.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Jalapeno Cheese Fudge3 to 4 jalapeno peppers, chopped. 1 package ( 10 oz.) sharp Cheddar cheese, grated. Mix all ingredients together. Pour into buttered 8 to 9 inch baking dish. Bake 20 to 25 minutes at 400 degrees. Cut into squares and serve</text>
</content>
<name></name>
<script></script>
</card>
card_73245.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 pounds ground beef1 pound pork spareribsSalt and pepper to taste2 1/4 quarts tomatoes, mashed up3 cups tomato sauce1/2 teaspoon parsley1/4 teaspoon garlic salt1/4 teaspoon red pepper1/2 teaspoon black pepper1/2 teaspoon salt1/4 teaspoon soda2 teaspoons sugar1 can (6 ounce) tomato paste</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Season meat with salt and pepper; brown (if meatballs are desired instead of a meaty sauce, set aside 2 pounds uncooked ground beef). Combine remaining ingredients, except tomato paste; add meat. Bring to a boil; add tomato paste, rinse out can and add the water. Reduce heat, simmer all day. Use this for a minimum of 3 packages of spaghetti. Mix 1/2 of sauce in with cooked spaghetti; pour remaining sauce on top. Serves about 12. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>40</text>
</content>
<name></name>
<script></script>
</card>
card_73110.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 C. flour4 T. powdered milk1 tsp salt1 tsp. shortening</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine and add luke warm water to make soft dough. Pat out with hands until it makes a thin patty. Fry in hot grease 1 inch deep. Turn and brown on both sides</text>
</content>
<name></name>
<script></script>
</card>
card_201444.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text> (Serves 6)1 lb ground beef1/2 c. chopped onion1 envelope ( 1 1/4 oz) taco seasoning1 1/4 c milk3/4 c bisquick3 eggs2 tomatoes, sliced1 c. cheese shreddedchopped green chilies</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Grease pie plate, 10 x 1 1/2 or small casserole. Cook beef & onion till brown; drain. Stire in seasoning mix. Spread on pie plate; top w/ chilies if desire. Beat milk, bisquick & eggs till smooth. Pour over beef.Bake 350 , 25 minutes. Top with tomatoes and cheese. Bake until inserted knife come out clean, 8-10 minutes. Cool 5 minutes. Serve with sour cream, chopped tomatoes, shredded lettuce, chredded cheese, and hot sauce, if desire</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>39</text>
</content>
<name></name>
<script></script>
</card>
card_201038.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>A 1/2 c chopped onionB 1/3 c parmesan cheeseC 3 eggesD 3/4 c bisquickE 1 1/2 c milk•• Sauce: 1 c (6oz) tomato paste1/4 c water1 t oregano•• Layered on Sauce:1/4 c Parmesan Cheese3 1/2 on pk pepperoni (or 1/2 lb cooked hamburger)1/2 c chopped Bell Pepper1-1 1/2 c mozzarella cheese1/2 t garlic salt1/2 t basil leaves1/4 t pepper</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text> (Serves 6)Sprinkle onion and cheese (A&B) in bottom of 10 x 1 1/2 greased pie plate.Blend eggs, bisquick, and milk (C,D,&E) together 15 seconds till smooth. Pour over onion and cheese. Bake 20 minutes 425.Spread Sauce.Put the Layers on Sauce and bake 15-20 minutes till cheese is light brown</text>
</content>
<name></name>
<script></script>
</card>
card_139796.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup Bisquick1/2 cup sugar4 eggs2 cups milk1 can (3 1/2 ounces) coconut (optional)1 teaspoon vanilla3 tablespoons butter</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Put all ingredients into blender; mix well. Pour into 9 inch buttered pie plate. Crust will form as pie bakes. Bake at 400 degrees for approximately 40 minutes, until custard sets. Cool and serve. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>321</text>
</content>
<name></name>
<script></script>
</card>
card_148330.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Mix cake mix according to directions on package. Set flat-bottomed ice cream cones in cupcake pan and fill half full. Bake, using time given for cupcakes. Frost. Makes 24 - 30 cupcakes. </text>
</content>
<name></name>
<script></script>
</card>
card_150263.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 cups water2 1/4 cup whole milk powder2/3 cup sugar2 1/2 tablespoons flour1/8 teaspoon salt4 teaspoons vanilla</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine water and milk powder; beat well with rotary beater. Mix sugar, flour and salt; add to milk mixture and beat well. Add vanilla. Pour into bread pan and freeze. When almost hard, take out and beat well again. Return to pan and refreeze.Variations: chocolate, add 2 tablespoons sugar and 4 teaspoons cocoa to dry ingredients. Other flavors may be substituted. . .as many as your imagination can create! </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>300</text>
</content>
<name></name>
<script></script>
</card>
card_38594.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cups Kellogg's All Bran Buds1 cup boiling water1/2 cups sugar1/2 cup shortening2 eggs, beaten2 1/2 cups sifted flour2 1/2 teaspoons soda1/2 teaspoon salt2 cups buttermilk1 cup Nabisco 100% Bran Raisin Cereal</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Pour water over Bran Buds and let stand until cool Cream sugar and shorteningi add beaten eggs. Sift flour, soda and salti add alternately with buttermilk to creamed mixture. Add bran-water mixture and raisin cereal; mix well. Put batter in well greased muffin tins. Bake at 375 degrees until brown, approximately 20 minutes. Batter will keep in refrigerator for 6 months if in air tight container. Makes 4 - 5 dozen muffins. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>83</text>
</content>
<name></name>
<script></script>
</card>
card_176947.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text><span class="style1"> c. all purpose flour2c. sugar1 tsp. cinnamon1 tsp. baking soda1/2 tsp. salt1 8oz. can crushed pineapple with juice1 c. cooking oil3 large eggs2 c. chopped banana ( about 3 bananas)1/2 c. finely chopped walnuts or pecans1 1/2 tsp. vanilla</span><span class="style27">Glaze:</span><span class="style1">1 Tbs. melted butter or oleo1 c. sifted powdered sugar</span></text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style26">. Preheat oven to 325. Generously grease a 10 inch tube or bunt cake pan.2. To make the cake. In a large mixing bowl, stir together the flour, sugar, cinnamon, baking soda and salt.3. Remove 2 Tbs. of the pineapple juice and save for the GLAZE.4. Add to dry mix--pineapple, oil, eggs , banana, nuts and vanilla. Stir until just blended , do not beat.5. Pour the batter into the prepared pan and bake in the 325 degree oven about 1 hour and 10 min or until a wooden toothpick inserted near the center comes out clean. Cool in the pan for 15 min. Invert the cake onto a wire rack and remove the cake from the pan. Cool completely.6. To make the GLAZE: In a small mixing bowl, combine the melted butter and the powdered sugar. Add enough pineapple juice to make a glaze of drizzling consistency. Drizzle the glaze over the cooled cake.</span></text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>127</text>
</content>
<name></name>
<script></script>
</card>
card_229074.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text><span class="style26">ake:Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans, and bananas.Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.Spread Cream Cheese Frosting between layers and on top and sides of cake; then sprinkle 1/2 cup chopped pecans on top. Store in refrigerator. Yield: one 3-layer cake.Frosting:Combine cream cheese and butter, beating until smooth. Add powdered sugar and vanilla; beat until light and fluffy. Yield: about 3 cups.</span></text>
</content>
<name></name>
<script></script>
</card>
card_200746.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 lb ground beef1 8 1/2 oz pk Tortilla Chips1 sm Onion Chopped1 c grated cheese1 10oz Can Rotel tomatoes1 10 3/4 oz can mushroom soup</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Brown meat and onions, drain; Add tomatos and soup, heat. Crush chips. Layer in 2 quart casserole dish. Start and end with chips. Bake 350 degrees for 20 minutes. Serve hot. Can add 1 can whole kernel corn, drained</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>38</text>
</content>
<name></name>
<script></script>
</card>
card_168010.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 jar (14 ounces) Tang2 packages (1 quart size) lemonade mix3/4 cup instant tea1 cup sugar2 teaspoons cinnamon2 teaspoons cloves</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Thoroughly mix all ingredients. Store in a tightly covered jar. Before using, shake the jar well. To serve place 2 heaping teaspoons (adjust according to taste) in a cup and fill with boiling water. </text>
</content>
<name></name>
<script></script>
</card>
card_135557.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup sugar3 tablespoons cornstarch1 1/2 square grated chocolateDash of salt1 cup boiling water3 tablespoons butter1 teaspoon vanilla</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix first 4 ingredients; add boiling water, cook until thick, stir while cooking. Remove from heatj add butter and vanilla. This will keep in a covered jar in the refrigerator for quite awhile. Very smooth and good. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>410</text>
</content>
<name></name>
<script></script>
</card>
card_162329.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 oz. unsweetened chocolate5 tbsp. butter3 cups powdered sugar1 cup evaporated milk1 tsp. vanilla</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Melt chocolate and butter in saucepan over low heat. Stir in sugar alternately with milk, stirring constantly. Bring to a slow boil, stirring constantly. Cook until sauce thickens. Remove from heat. Stir in vanilla. Cool.Store in glass jars. Keeps in refrigerator for weeks. Reheat over very low heat.</text>
</content>
<name></name>
<script></script>
</card>
card_57090.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 can (1 pound) peach halves1 can (1 pound) pear halves1 can (13 ounces) pineapple chunks1 can (11 ounces) mandarin oranges1/3 cup soft butter2/3 cup brown sugar3/4 teaspoon curry powder8 maraschino cherries</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cut peach and pears in half. Arrange all fruit, except cherries, in glass baking dish. Make sauce of butter, sugar, and curry powder; pour over fruit. Put in refrigerator to marinate overnight or several hours. Put cherries on top. Bake covered at 375 degrees for 30 minutes. Serves 8 - 10.</text>
</content>
<name></name>
<script></script>
</card>
card_21067.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Squeeze juice from oranges and lemons and set aside. Cut up rind; combine rind, spices and water in a kettle; cover and simmer 2 - 3 hours. If the liquid boils down add extra water as needed. Strain off liqueur over sugar; add fruit juices and cider. Heat almost to boiling point, but do not boil. Serve very hot. Makes about 1 1/2 gallons. Can be reheated. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>52</text>
</content>
<name></name>
<script></script>
</card>
card_70820.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>4 tablespoons oil3 pounds chuck roast cut in 1/4" cubes2 cups chopped onions2 - 3 teaspoons minced garlic2 tbsp. chili powder1 teaspoon oregano1 teaspoon ground cumin1 teaspoon red pepper flakes1 can (6 ounce) tomato paste2 cans beef broth2 cans waterSalt and pepper</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Heat the oil, add meat and onions, cooking until meat is brown. Add remaining ingredients; bring to a boil, reduce heat and simmer for 2 hours Serve with brown rice. Serves 4 - 6. </text>
</content>
<name></name>
<script></script>
</card>
card_206378.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 C cooked diced chicken2 C chopped celery3 T onion (minced)3 T Lemon juice1/2 t salt;1/2 t pepper3/4 C mayonnaise 1/2 C Slivered AlmondsSmall Can Sliced Mushrooms (drained)I can of cream of chicken souppotato chips</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix all ingredients except soup and potato chips. Place in 2qt casserole. Spoon soup over top. Sprinkle with potato chips.Bake 350° for 30 minutes. (From Kathy Gardner</text>
</content>
<name></name>
<script></script>
</card>
card_88307.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cups cooked chicken, cut fine1 cup celery, cut fine1 cup cooked rice3/4 cup mayonnaise1 teaspoon minced onion1 teaspoon lemon juice1 teaspoon salt1 can water chestnuts, sliced1 can cream of chicken soup3 hard boiled eggs, chopped1/2 cup butter, melted1 cup crushed corn flakes1/2 cup slivered almonds</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine all ingredients except butter, corn flakes and almonds; put in 2 quart casserole. Toss butter, corn flakes and almonds together; spread on top. Bake at 350 degrees for 35 minutes. Serves 8. Can be prepared the day before or frozen, add topping just before baking. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>181</text>
</content>
<name></name>
<script></script>
</card>
card_135283.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/4 cup butter4 tablespoons cornstarch1/2 cup honey1/4 cup orange juice1/2 cup slivered almonds</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Melt butter in saucepan; blend in cornstarch, then honey and orange juice. Cook, stirring, about 3 minutes until thickened and clear. Cool slightly, fold in almonds. Pour over ice cream. Makes 6 servings or 1 cup sauce. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>409</text>
</content>
<name></name>
<script></script>
</card>
card_232311.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 whole chickens, cut up1/2 cup butter1/2 cup honey1/4 cup Dijon mustard1 tsp. curry powder1/2 tsp. salt</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Place chicken parts in a large shallow baking pan. In saucepan, melt butter; stir in remaining ingredients and heat through. Brush glaze over chicken. Bake at 350 for 1-1/4 hours or until chicken is golden brown. Baste chicken frequently with sauce while baking.</text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>6</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>347</text>
</content>
<name></name>
<script></script>
</card>
card_67488.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 can tomato soup1 cup honey1/2 cup apple cider vinegar1 medium onion, grated2 teaspoons salt1 teaspoon dry mustard1 teaspoon celery seed1/2 cup salad oil</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Place all ingredients in bowl except the oil. Pour the oil in last (slowly); mix thoroughly. </text>
</content>
<name></name>
<script></script>
</card>
card_107240.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 1/4 cups sifted flour1 teaspoon baking soda1/4 teaspoon salt1 teaspoon cinnamon1 teaspoon allspice1 teaspoon cloves1/2 cup butter or margarine, softened1 cup firmly packed brown sugar1/2 cup honey2 eggs1 cup plain yogurt</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Grease and flour a bundt pan. Sift flour, baking soda, salt, cinnamon, allspice and cloves onto wax paper. Beat butter, brown sugar and honey in large bowl at high speed until light and fluffy; add eggs, 1 at a time, beat well after each addition. Add flour mixture alternately with yogurt; beat after each addition until batter is smooth (use low or medium speed). Beat 2 minutes; pour into prepared pan. Bake at 350 degrees for 45 minutes or until cake springs back when lightly pressed. Cool cake in pan on rack 5 minutes, turn out to cool completely. Dust with powdered sugar. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>126</text>
</content>
<name></name>
<script></script>
</card>
card_206167.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup honey1/4 cup mustard1 tsp salt1 tsp pepper10 chicken breast - skinned</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix honey, mustard, salt and pepper. Put chicken (breast side down) in pan. Pour mixture over chicken. Sit for 1 hour and turn chicken over and sit for another hour.Bake at 375 degrees with chicken (breast side down) for 30 minutes. Turn the chicken and bake for another 30 minutes or until done</text>
</content>
<name></name>
<script></script>
</card>
card_134617.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Basic Vanilla:6 eggs1 cup honey2 cups half and half4 cups whipping cream (2 pints)1 tablespoon vanilla</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Beat all ingredients with electric mixer until smooth. Pour into ice cream maker. Follow instructions given for individual ice cream maker. Serves 12 - 15. Variations:Strawberry: add one full package frozen strawberries chopped up. Add 2 tablespoons strawberry extract.Pumpkin: add 1 can pumpkin, 1 tablespoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon cloves, 1 1/2 teaspoon ginger.Orange: add 1 1/2 small cans of frozen orange juice. Use only 1/2 cup honey.</text>
</content>
<name></name>
<script></script>
</card>
card_67905.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 can (6 ounce) frozen limeade or lemonade6 ounces oil6 ounces honey1 teaspoon celery seed</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Put frozen juice in blender. Using empty can as a measure, fill with oil, and then with honey. Add celery seed and set blender on "liquify", "whip". Good on fruit plate. Keeps several months in covered container in refrigerator. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>378</text>
</content>
<name></name>
<script></script>
</card>
card_213780.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup butter or margarine1/2 cup honey1 teaspoon vanilla1/2 teaspoon salt2 cups sifted flour1 cup quick oatmeal1 package (6 ounces) butterscotch chips1/2 cup sunflower seeds</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix all ingredients. Roll into 1 inch balls and flatted with fork. Bake at 325 degrees for 12 - 15 minutes. </text>
</content>
<name></name>
<script></script>
</card>
card_221796.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup sugar3 eggs, well beaten1 cup flour1/4 teaspoon salt1 teaspoon baking powder1 teaspoon vanilla1 1/2 cup dates and candied fruit, sliced1 cup pecan pieces</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>•Slowly add sugar to eggs & beat well.•Add sifted dry ingredients, vanilla, nuts and fruits.•Pour into 9" x 13" pan lined with waxpaper.•Bake at 350 degrees for 30 minutes or less.•While war, cut into 1" x 4" bars and roll in powdered sugar. Store in air-tight container</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>222</text>
</content>
<name></name>
<script></script>
</card>
card_59653.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 packages (3 ounce size) lime jello2 cups hot liquid1 pint lime sherbet1 cup mandarin oranges1/4 cup maraschino cherries</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Dissolve jello in hot liquid. Add lime sherbet, stir until melted; refrigerate. When mixture is partially set, add oranges and cherries. Pour into a 2 quart ring mold. Fill center with fruit salad if desired. Serves 6 - 8.Variation: Use orange sherbet and jello instead of lime; omit cherries.</text>
</content>
<name></name>
<script></script>
</card>
card_224851.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 pkg active dry Yeast1/4 cup Water, heated to 110o-115oF.3-1/2 to 4 cups Flour1/4 cup Sugar2 ts Salt1/2 cup Milk2 Tb Butter2 Eggs1 Tb Butter, melted 1/2 cup Raisins1 brown paper strip, 15 x 1-1/2 inches1 brown paper strip, 20 x 1-1/2 inches 2 Yards colored ribbons ( 1-1/2 inches wide)2 paper clips</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style30">rease cookie sheet. In small bowl dissolve yeast in warm water. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, sugar, salt, milk, 2 Tb butter, eggs, and dissolved yeast. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in additional 2 cups flour and raisins until dough pulls cleanly away from sides of bowl. On floured surface, knead in 1/2 to 1 cup flour until dough is smooth, about 5 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80o-85oF.) until lightand doubled in size, 1-1/2 to 2 hours.*Punch down dough several times to remove all air bubbles. On lightly floured surface, shape by hand or roll into 8 x 5-inch rectangle. Place paper strips on greased cookie sheet cross-fashion, brush each with melted margarine. Position dough over paper strips and wrap strips loosley around dough (you should be able to place finger under strips); trim excess paper and secure with paper clips. Cover; let rise in warm place until light and doubled in size, 30 to 60 minutes.Heat oven to 350oF. Uncover dough. Bake for 35 to 45 minutes or until golden brown. Remove from baking sheet; cool on wire rack. Remove paper strips and replace with colored ribbon, tied to resemble a present. Makes 1 (16-slice) loaf.</span></text>
</content>
<name></name>
<script></script>
</card>
card_152542.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2/3 cup butter flavor Crisco 1 ts baking powder3/4 cup sugar1-3/4 cup flour1 ts salt1 egg1 Tb milk 1/2 ts baking soda1 ts vanilla48 Maraschino cherries, well drained on paper towelsChoc Dipping.Dipping Chocolate1 cup white or dark melting chocolate, cut up in small pieces2 Tb Butter Flavored CriscoFinely chopped pecansSlivered white choc. </text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style26">eat oven to 350oF. Cream butter flavored Crisco, sugar, egg, milk and vanilla in large bowl of medium speed of an electric mixer until well blended. Combine flour, baking powder, salt, baking soda. Beat into creamed mixture at low speed. Press dough in very thin layer around well-drained cherries. Place 2 inches apart on ungreased baking sheet. Bake at 350oF. for 10 minutes. Remove to cooling rack. Cool completely. For Dipping Chocolate: Melt Chocolate of choice and butter flavor Crisco on very low heat or 50% power in microwave. Stir. Transfer chocolate to glass measuring cup. Drop one cookie at a time into chocolate. Use fork to turn. Cover completely with chocolate. ** Lift cookie out of chocolate on fork.Allow all excess to drip off. Place on wax paper-lined baking sheet.Sprinkle chopped pecans on top of white chocolate cookies. Sprinkle white chocolate shavings on top of chocolate cookies while chocolate is wet. Chill in refrigerator to set chocolate.** If chocolate becomes too firm, reheat on low. Makes 4 dozen.</span></text>
</content>
<name></name>
<script></script>
</card>
card_124063.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup butter or marqarine1 cup sugar4 eggs, beaten1 can (16 ounces) Hershey syrup1/4 teaspoon salt1 cup flour1 teaspoon vanilla1/2 cup nutsFROSTING:6 tablespoons butter6 tablespoons milk1 cup sugar (less 1 tablespoon)1/2 cup chocolate chips</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cream butter and sugar. Add eggs and syrup. Add remaining ingredients and mix well. Bake in 10 X pan at 350 degrees for 25 - 30 minutes. Frost.FROSTING: Combine butter, milk and sugar; boil 1 minute. Add chips; stir until thick enough to spread.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>221</text>
</content>
<name></name>
<script></script>
</card>
card_155451.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>6 or 8 Herring fillets pickled in dill sauce, diced1/4 cup vinegar1/2 ts white pepper1 to 2 Tb sugar1 cup cooked beef, veal, lamb, or pork diced 2 sweet gherkins, diced 1 cup cooked beets, diced1 cup cooked potatoes, diced2 peeled, cored apples, diced1 cup unsweetened, lightly salted whippeed cream OR(1 cup mayonnaise delicately colored with beet juice)2 or 3 hard-boiled eggs, sliced6 or more cherry tomatoes, halvedParsley for garnish</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix first 9 ingredients thoroughly and pack into a 6-cup fishshaped mold (or other suitable mold) that has been rinsed with cold water. Refrigerate. Unmold the salad onto a platter, cover completely with whipped cream or mayonnaise, and decorate with sliced eggs, tomatoes, and parsley.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>376</text>
</content>
<name></name>
<script></script>
</card>
card_117586.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cups shelled walnuts1 cup dates1 cup brown sugar, packed2 eggs2 cups shredded coconut (reserve 1/2 cup for rolling)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Grind walnuts and dates in food chopper. Mix all ingredients but 1/2 cup coconut. Roll spoonfuls in 3/4 x 2 inch rolls; roll each in reserved coconut. Bake on greased cookie sheet at 350 degrees for 10 - 12 minutes. Makes 40. </text>
</content>
<name></name>
<script></script>
</card>
card_74483.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cups pineapple6 medium sweet potatoes2 tablespoons brown sugar4 pork chops3 slices bacon</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Spread pineapple in bottom of baking dish, 9" x 13". Place sweet potatoes on pineapple. Sprinkle with brown sugar. Arrange seasoned pork chops over sweet potatoes and garnish with bacon strips. Bake at 350 degrees for 1 hour. Serves 4. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>334</text>
</content>
<name></name>
<script></script>
</card>
card_38017.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 1/2 cups coarse rye flour (pumpernickel)1/4 cup sugar1/2 teaspoon salt1 heaping tablespoon caraway seed1 cup soured milk plus 1/2 teaspoon soda1/2 cup margarine, meltedenough white flour to make dough stiff enough to roll</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine ingredients in order given. Roll thin as possible, using convenient portions of the dough. Cut into desired size pieces; place on unbuttered cookie sheets. Bake at 400 degrees for about 10 minutes. Cool on rack; store in tight container. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>82</text>
</content>
<name></name>
<script></script>
</card>
card_82650.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 pound hamburger1/2 pound Jimmy Dean sausage1 large onion1 1/3 cups cooked celery2 cans cream of mushroom soup1 can cream of chicken soup1 bag (20 ounce) frozen mixed vegetables (uncooked)1 bag (8 ounce) chow mein noodles</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Brown hamburger and sausage; drain excess fat. Combine all ingredients in 3 quart casserole. Bake at 375 degrees for 1 hour. Serves 10.</text>
</content>
<name></name>
<script></script>
</card>
card_82266.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup rice2 cups water1 pound hamburgerI can chicken rice soup1 can mushroom soup1 cup celery (chopped)1 onion (chopped) 1 tablespoon soy sauce1 tablespoon Worcestershire sauce</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Boil rice in water until almost soft; drain. Brown hamburger and onion; add rest of ingredients and simmer. Add rice, mix well. Place in 2 quart baking dish. Bake at 350 degrees for 45 - 60 minutes. Serves 4 - 6 people.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>180</text>
</content>
<name></name>
<script></script>
</card>
card_81345.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>4 cups medium noodles (measure uncooked)1 1/2 pounds ground beef1 cup chopped onion1 #2 can (2 cups) whole kernel corn1 can cream of chicken soup1 can cream of mushroom soup1 cup dairy sour cream1/4 cup (1 small jar) chopped pimento3/4 teaspoon salt1/2 teaspoon monosodium glutamate1/4 teaspoon pepper (or more to taste)Chopped or dried parsley (if desired)2 cups soft bread crumbs6 tablespoons melted butter</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cook noodles. Brown meat; add onion, cook until tender but not brown. Add next 9 ingredients; mix well. Stir in noodles. Pour into a 4 quart (or 2, 2 quart) casserole. Mix bread crumbs and butter; sprinkle over casserole. Bake at 350 degrees for 30 - 45 minutes or until heated thoroughly. Makes 8 - 10 generous servings. </text>
</content>
<name></name>
<script></script>
</card>
card_84353.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/4 cup butter1/4 cup chopped onion1 minced garlic clove1/2 pound mushrooms, sliced1 pound ground beef3 tablespoons lemon juice3 tablespoons red wine (optional)2 cups beef consomme or 2 bouillon cubes and 2 cups hot water1 teaspoon salt1/4 teaspoon pepper1/2 pound broad egg noodles1 cup sour creamMinced parsley</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Melt butter in skillet; saute onion, garlic and mushrooms until tender. Add beef; cook and stir until browned. Add lemon juice and wine; simmer uncovered for 15 minutes. Add consomme; stir in uncooked noodles. Place in baking dish. Add more liquid if necessary. Bake at 350 degrees until noodles are tender (20 - 30 minutes). Add sour cream and parsley. Bake an additional 10 minutes. Before serving sprinkle with parsley. Serves 6. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>179</text>
</content>
<name></name>
<script></script>
</card>
card_81494.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 pound hamburgerMedium onion, choppedpepper to taste1 can mushroom soup1 can (8 ounces)Sauerkraut1/2 cup Minute rice</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Brown hamburger and onion; season with pepper. Add remaining ingredients. Mix well; pour into 9" x 9" pan. Bake at 350 degrees for 1 hour. Serves 4. </text>
</content>
<name></name>
<script></script>
</card>
card_52384.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 package (5 ounces) spiral macaroni2 pounds cooked ham, cubed3/4 can pimento, cut up1 package (10 ounces) frozen peas (do not thaw)10 hard boiled eggs, cut in large pieces1/2 small onion, chopped1 can (16 ounces) pineapple chunks, halved1/2 bunch celery, diced1 pint salad dressingmustard, to taste6 ounces cashews</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cook macaroni as directed; drain and rinse. Add ham, pimento, peas, eggs, onion, pineapple and celery; combine salad dressing and mustard; blend into ham mixture. Just before serving fold in cashews. Garnish with olives, pimentos and green grapes if desired. Serves approximately 35. </text>
</content>
<name></name>
<script></script>
</card>
card_92711.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 tablespoon flour1/4 cup butter1/2 cup boiling waterPinch of salt1/2 cup mild vinegar1/2 cup prepared mustard1 1/4 cups sugar2 egg yolks, beaten</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine all ingredients in the top of a double boiler; cook until hot. Cool. May be stored in jar in refrigerator for several weeks. Excellent on baked ham or ham loaf. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>178</text>
</content>
<name></name>
<script></script>
</card>
card_74091.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 pound ground beef1 can smoked Spam (grind or mash)3/4 cup bread crumbs2 eggs1/4 cup chopped onions1/2 cup milkSAUCE:1 can (9 ounce) crushed pineapple with juice1/3 cup catsup1/4 cup vinegar2 tablespoons soy sauce1/2 cup brown sugar1/2 - 1 teaspoon ginger</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix all ingredients; form into balls. Place in 8" x 12" pan close together. Spoon sauce over meatballs. Bake at 350 degrees for 1 hour. Makes about 30 - 40 meatballs.SAUCE: Mix all ingredients together.</text>
</content>
<name></name>
<script></script>
</card>
card_84961.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 - 1 1/2 pounds sliced ham (Canadian bacon may be used)1 package (10 ounce) frozen broccoli spears or chopped broccoli, partially thawed2 tablespoons flour1/8 teaspoon saltDash black pepperDash tabasco sauce1/2 teaspoon Worcestershire sauce2 tablespoons melted margarine3/4 cup milk2 tablespoons sour cream2 tablespoons mayonnaise1/2 teaspoon prepared mustard1/2 cup shredded Cheddar cheesePaprika</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Alternate layers of broccoli and ham in small baking dish. Melt butter; blend flour, salt, pepper, tabasco and Worcestershire sauce with butter in medium size saucepan. Add milk gradually, blending well; cook over medium-low heat until mixture thickens and begins to boil. Stir constantly. Lower heat; add sour cream, mayonnaise, mustard, cheese. Blend until cheese is mel ted. Pour sauce over broccoli and ham. Sprinkle with paprika. Bake at 350 degrees for 25 - 30 minutes. Serves 2 - 4. </text>
</content>
<name></name>
<script></script>
</card>
card_50308.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup butter1/4 cup mustard1 teaspoon monosodium glutamate1/4 cup chopped onion1 tablespoon poppy seed6 slices ham, slivered6 slices Swiss cheese, slivered</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Blend first 5 ingredients; spread mixture on buns. put ham and cheese on top of mixture. Top with remaining half of bun. Wrap in foil, store in refrigerator or freezer. Heat oven to 350 degrees Bake 15 minutes (30 minutes if frozen). Makes 6 to 11 sandwiches depending on size of bun. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>402</text>
</content>
<name></name>
<script></script>
</card>
card_80765.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 pounds lean ground beef1 package (7 ounce) seasoned croutons (may use cheese croutons or mix them)1/2 cup butter1/4 cup chopped onion1 cup chopped celery2 cans cream of chicken soup1 can cream of celery soup</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Crumble ground beef finely into 9 x 13 buttered cake pan or Pyrex. Mix croutons with butter, onion and celery; spread over meat. Mix the soups with 1 can water and pour over mixture. Bake at 350 degrees for 1 hour. Remove from oven, cut into squares and put back into oven (turned off) for 15 minutes. Serves 8. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>177</text>
</content>
<name></name>
<script></script>
</card>
card_59599.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup water1 package (3 ounces) lime jello12 large marshmallows1 cup crushed pineapple (drained)1 package (8 ounces) cream cheese (softened)1 pint whipping cream</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Place water, jello, marshmallows in pan on stove. Heat until marshmallows dissolve, stirring frequently. Cool. Add pineapple and cream cheese. Whip cream and fold into first mixture. Place in large mold or serving dish; chill overnight. Garnish with cherry halves. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>375</text>
</content>
<name></name>
<script></script>
</card>
card_82773.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 pound hamburgerOnionSalt and pepper3 cups grated pawpaw (cabbage can be substituted)2 tablespoons flourtablespoon curry powder3 cups water with 3 cubesBeef bouillon1/4 teaspoon cloves1 tablespoon lime orLemon juice</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Brown hamburger and onion; add seasonings. Add remaining ingredients; simmer 30 - 45 minutes. Serve on rice with pineapple, banana, coconut, peanuts, raisins, oranges and ripe pawpaw for condiments. Serves 4 - 6. Pawpaw - or papaya - is a most marvelous fruit and can be used in almost any stage of development When it is very young and green, grate it and use it like a coleslaw salad, or make a green pawpaw curry dish to go on rice. It is a good filler in a fruit salad and adds lovely color when it is ripe and orange in color. When the fruit is too soft to put in a salad, use it in place of pumpkin in a pumpkin bread recipe. </text>
</content>
<name></name>
<script></script>
</card>
card_95490.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup sliced onions1 tablespoon minced parsley2 tablespoons butter2 tablespoons flour1 teaspoon salt1/4 teaspoon pepper1/2 grated lemon peel1 cup sour cream1 1/2 cups French style green beans1/4 pound grated Cheddar cheeseBread crumbs, buttered</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Saute onions and parsley in butter; add flour, salt, pepper and lemon. Add sour cream and blend Stir in beans and cheese. Pour into 1 1/2 quart casserole. Top with crumbs. Bake at 350 degrees for 15 - 20 minutes. Serves 4 - 6. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>444</text>
</content>
<name></name>
<script></script>
</card>
card_55575.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 eggjuice from 1 orangejuice from 1 lemon3 tablespoons sugar1/2 pint whipping cream, whipped</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Beat egg, juices and sugar together; heat slowly in double boiler, cool. Fold cream into egg mixture. Fold in assorted cut up fresh fruit. </text>
</content>
<name></name>
<script></script>
</card>
card_200393.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 Cups white sugar1/2 Teaspoon baking soda2/3 Cups Buttermilk2 Tablespoons Karo syrupDash of salt3 Cups chooped pecans1 Tablespoon vanilla1 Tablespoon butter</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cook first 5 ingredients until it comes to a rolling boil. Add pecans and cook until it comes to soft ball stage (do not over cook, it will be sugary). Add vanilla and butter, cool.Beat by hand until creamy and drop by spoonfuls onto waxed paper.</text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>4</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>155</text>
</content>
<name></name>
<script></script>
</card>
card_200501.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup margarine1/2 cup butter1/2 cup sugarGraham crackers1/2 cup chopped nuts</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>In jelly roll pan place divided graham crackers tightly together. Boil butters and sugar to-gether 2 minutes. Pour over crackers and bake 12 minutes at 350 degrees. Take out while warm and cool on waxed paper. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>154</text>
</content>
<name></name>
<script></script>
</card>
card_101607.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3/4 cup brown sugar, packed1/2 cup shortening1 tsp. vanilla1-3/4 cup whole wheat (graham) flour1 cup white flour1 tsp. baking powder1/2 tsp. baking soda1/4 tsp. salt1/3 cup water</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cream togther sugar and shortening until fluffy. Add vanilla. Stir together flours, baking powder, baking soda, and salt. Add flour mixture alternately with water, mixing well after each addition. Chill dough until firm. Divide dough into thirds.Roll out each portion on floured surface to rectangle 1/8" thick. Trim to 5x15 inch rectangle. Cut into 6 2-1/2"x5" rectangles. Make a line down center of dough with back edge of knife.Place on greased cookie sheets. Mark each square with prongs of fork. Bake in 350 degree oven for 10 to 12 minutes or until crisp and edges are browned.Remove immediately from cookie sheets and cool on wire racks.</text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>36</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>220</text>
</content>
<name></name>
<script></script>
</card>
card_149437.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Lightly butter graham cracker squares. Place a marshmallow in each corner and 1 in the center of cracker. Place about 10 chocolate chips around center marshmallow. Place in preheated 350 degree oven until melted or marshmallows are warm and puffy (about 3 to 5 minutes). Makes as many as needed for snack. </text>
</content>
<name></name>
<script></script>
</card>
card_117073.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/4 cup butter1 cup brown sugar1/2 pint whipping cream1 package (6 ounces) miniature chocolate chips2 cups chopped nuts3 cups graham cracker crumbs6 Hershey bars</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine butter, sugar and cream, beat well. Mix in chips, nuts and crumbs. Spoon into bonbon paper cups. Place on cookie sheet. Bake at 375 degrees for 8 - 10 minutes. After removing from oven place a square of chocolate on each cookie, spread. </text>
</content>
<name></name>
<script></script>
</card>
card_90788.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>5 slices buttered bread2 cups fresh cooked shrimp2 cups grated Cheddar cheese3 eggs1 can cream of celery soup plus milk to make 2 cups liquidOlives</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cut buttered bread in 1/2 inch cubes. Place layer of bread cubes on bottom of buttered 1 1/2 quart casserol e. Clean shrimp and cut lengthwise. Place layer of shrimp on bread cubes. Cover with layer of grated cheese. Repeat layers. Combine eggs plus milk and beat. Pour over mixture in casserole. Place casserole in pan filled with warm water up to within 1 inch of top of casserole. Bake at 375 degrees for 1 hour. Garnish with shrimp and sliced olives. Serves 8. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>176</text>
</content>
<name></name>
<script></script>
</card>
card_64979.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 package (3 ounces) lemon jello3/4 cup boiling water1 jar (15 ounces) applesauce1 cup shredded carrots</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Dissolve jello in boiling water, add applesauce and carrots. Pour into individual molds. Refrigerate until firm. Unmold and serve with salad dressing or mayonnaise. Makes six 1/2 cup servings. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>374</text>
</content>
<name></name>
<script></script>
</card>
card_57062.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup milk1/2 cup oil2 tbsp. honey3-1/4 cups flour1 tbsp. dry yeast1 tsp. salt2 large eggs</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>In saucepan, heat first 3 ingredients until warm (120F - 130F). In large bowl, blend 1-1/2 cups flour, yeast, salt, eggs, and warm liquid. Beat 3 minutes at medium speed. By hand, stir in remaining 1-3/4 cups flour. Dough will be soft and sticky. Cover; let rise until light and doubled in size, 45-60 minutes. Generously grease two 8 or 9-inch cake or pie pans. Stir down dough, beating 30 seconds. Drop tablespoons of dough side by side in pans, about 10 per pan. Let rise until doubled in size, 20-30 minutes. Bake at 350F for 25-30 minutes, until golden brown.Total calories: 2686</text>
</content>
<name></name>
<script></script>
</card>
card_176603.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>(MAKES 2 LOAVES)In a large bowl, thoroughly mix dry ingredients;1 1/2 C. flour1/2 C. rolled oats1 pk active dry yeast2 T. sugar1 tsp saltAdd: 2 T. margarine (room temperature)1 1/2 C. hot tap water ( 120 degrees - 130 degrees)Stir vigorously until well blended.Stir in: 1 1/2 C. flourSprinkle over top of dough:1/2 C. flour</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style28">et dough rest 5 minutes. Scrape sides of bowl. Tilt bowl and scrape bottom of bowl to cover dough with flour. Turn out dough onto lightly floured surface.Kneading: Knead dough (turn, fold, push) 8 to 10 minutes until it is smooth and elastic. Shape dough into two balls. Cover loosely. Rest dough for 20 min.</span><span class="style1">Shaping: Punch dough down. Pat or roll dough into a rectangle about 7x11 inches. Beginning with the short end, roll dough up tightly. Pinch seam closed; seal ends.Rising: Place dough, seam side down, in greased small loaf pans (about 8x4 inches). Cover; let rise in warm, draft-free place until doubled in size, about 1 hr.Baking: Bake at 375 degrees for 35 to 40 minutes or until done. Remove from pans and cool on wire rack. For maximum freshness, store in plastic bag at room temperature or freeze for future use</span></text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>81</text>
</content>
<name></name>
<script></script>
</card>
card_213262.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 C. Basic French Dressing1/2 pkg. lemon flavored gelatin1 C. hot water</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Dissolve the gelatin in the hot water. chill until nearly set. Whip in the french dressing and chill until firm. Just before serving, whip until fluffy and pour over salad. JUST THE RIGHT TANG FOR FRUIT</text>
</content>
<name></name>
<script></script>
</card>
card_173762.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cups sugar whole allspice 12 whole cloves2 cups fresh orange juice 2 qts apple cider Thin orange slices2 cups fresh lemon juice 2 Tb chopped crystallized ginger</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>In a large pot, combine the sugar with 4 cups of water, the ginger, allspice and cloves. Heat to simmering, stirring until the sugar is completely dissolved. Remove from the heat and allow to stand until ready to serve. Just before serving add the orange juice, lemon juice, and apple cider and reheat to serving temperature. Garnish with a few thin slices of orange with the rind on. Ladle hot wassail into punch cups.</text>
</content>
<name></name>
<script></script>
</card>
card_93861.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>6 tangerines3/4 cup sugar1/3 cup water1/2 cup walnuts, chopped3/4 cup coconutMaraschino cherries (optional)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Thoroughly peel tangerines; segment and remove seeds. Put in a large colander over a bowl. In a saucepan combine sugar and water; bring to a boil over high heat and cook 2 minutes. Pour the hot syrup over the tangerines, allowing the syrup to drain down into the bowl. Repeat the process several times, pouring the syrup over the fruit until the segments are glazed. Mix the tangerines with the walnuts and coconut. Chill thoroughly until serving time. Maraschino cherries may be added prior to serving if desired. Serves 5 - 6. </text>
</content>
<name></name>
<script></script>
</card>
card_97195.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 1/2 pounds carrots1/3 cup brown sugar (packed)1/2 teaspoon salt1/2 teaspoon grated orange peel2 tablespoons butter or margarine</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cook carrots and cut lengthwise. In large skillet, cook and stir brown sugar, sal t, orange peel and butter until bubbly. Add carrot strips; cook over low heat, stirring occasionally, until carrots are glazed and heated through. Serves 5 - 6. </text>
</content>
<name></name>
<script></script>
</card>
card_153104.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>4 Tb Butter1/2 ts cinnamon1/4 ts cloves1 ts baking soda1/2 ts salt1/2 cup brown sugar1 ts Ginger1/4 cup Water3-1/2 cups flour, siftedRaisins, Nuts, flaked coconut for decoration1/2 cup dark molasses</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cream butter and sugar. Beat in molasses. Sift together dry ingredients and add to molasses mixture alternately with the water. Dough will be stiff. May need another teaspoon or so of hot water. Roll out dough and cut figures with gingerbread man cutter. Make face, hair, belt, buttons etc., with raisins, red hots, nuts and bits of coconut. Bake in 350oF. oven 8-10 minutes.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>219</text>
</content>
<name></name>
<script></script>
</card>
card_221683.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 cups all purpose flour, sifter1/2 teaspoon baking soda2 teaspoons baking powder1 teaspoon ground ginger1/3 cup butter, margarine, or vegetable shortening1/3 cup brown sugar, firmly packed (light or dark)2/3 cup molasses, unsulfured1 large egg</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>•Sift the flour, soda, baking powder and ginger together and set aside. Beat shortening and sugar together until well creamed. Add the molasses and egg, continuing to beat until well mixed. Add flour mixture and continue to beat until well combined. Chill for approximately 30 minutes. • When ready to bake preheat oven to 375 degrees.•Roll dough out on lightly floured surface, about 1/3" to 1/2" thick. Cut shapes with floured cookie cutter as desired. Using a wide spatula transfer cookies to a baking sheet that has been greased or lined with parchment. These cookies will expand during baking, so be sure to allow plenty of room between the cookies. Transfer to rack and allow to cool completely before storing in a tightly covered container.</text>
</content>
<name></name>
<script></script>
</card>
card_228736.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text> 4 chicken thighs (about 1 1/2 pounds), skin and visible fat removed 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 tablespoon olive oil 1 can (28 ounces) whole tomatoes, drained 2 tablespoons grated fresh gingerroot 2 tablespoons minced garlic 1 1/4 teaspoons granulated sugar 1/8 teaspoon crushed red pepper 1/2 cup loosely packed cilantro</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>1. Season chicken with salty and pepper2. Heat oil in a medium-size heavy skillet over medium heat. Add chicken and cook 4 to 5 minutes per side, until lightly golden. remove to plate with slotted spoon.3. Add all remaining ingredients except cilantro to skillet. Cook over medium-high heat 3 to 4 minutes, stirring to break up tomatoes, until sauce is thickened. 4. Return chicken to skillet and spoon sauce over top. Cover and simmer 25 to 30 minutes, stirring sauce and turning chicken 2 or 3 times, until chicken is very tender. Just before serving, sprinkle with cilantro.</text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>4</text>
</content>
<content>
<layer>background</layer>
<id>2</id>
<text>188</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>346</text>
</content>
<name></name>
<script></script>
</card>
card_33391.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup black raisins1 cup white raisins1 cup chopped candied fruit1 cup brown sugar, soft1 cup hot tea1 egg2 cups flour1 tablespoon baking powder</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>In a bowl, combine fruits and sugar; pour hot tea over; let soak for several hours. Add egg and mix well. Sift flour and baking powder into mixture; stir until thoroughly blended. Turn the batter into greased 9 x 5 x 3 loaf pan. Bake at 325 degrees for about 1 1/4 hours or until cake pulls away slightly from side of pan. Leave in pan 15 minutes, place on rack and cool. </text>
</content>
<name></name>
<script></script>
</card>
card_54483.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cups shell or elbow macaroni, uncooked2 cups cubed Cheddar cheese1 cup minced onion2 cups cherry tomatoes halved or quartered1 cup green pepper, chopped4 hard-cooked eggs, chopped1/2 cup crumbled crisp bacon or bacon-flavored soy bits1 cup salad dressing</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cook macaroni according to directions; drain and rinse. In serving bowl, combine all ingredients; cover and chill (if desired, line bowl with lettuce) Garnish with additional egg, tomato and green pepper. Chill at least 4 hours. May be prepared night before serving, but don't add bacon until day of serving. Serves 16 - 18. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>373</text>
</content>
<name></name>
<script></script>
</card>
card_218107.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Boil you some potatoes like you would if you were going to make your kind of potatoe salad. Wait till they cool some so you don't burn your damn fingers. Peel them and cut them up in pieces into a large metal bowl. Set aside. Fry you up some bacon till it's crisp and break it into small pieces. Keep the bacon grease. While the grease is still hot, pour about a quarter cup all over the potatoes, then follow it up with</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>up with some splashes of apple cider vinegar (don't use white vinegar). Cover and let it steep in the metal bowl. Cut you up some celery, onions (not too many, if there is one thing which will ruin a potato salad, its too much damn onions), and green pepper. Combine potatoes which have been steepin away, bacon, onion, celery, green pepper, salt, pepper and some celery seed.By now, its gettin Cool, and you can add your mayonaise. Use Hellmans, not that cheap shit or it will be lousy. Use as much mayo as you like.Oh yeah, one more thing, let it cool over night in the frig. before you eat it. The flavors have to go together or something</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>443</text>
</content>
<name></name>
<script></script>
</card>
card_23947.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text><span class="style46"> egg1 Tbs cornstarch1 lb boned, skinned chicken breasts, cut into 2" piecesPeanut oil16 small dried hot red chile peppers5 green onions, cut diagonally into 1" pieces1 clove garlic, finely minced1/4 tsp grated ginger root</span><span class="style47">SAUCE</span><span class="style46">4 tsp cornstarch4 tsp sugar4 tsp rice vinegar6 Tbs soy sauce1/4 C chicken broth1/4 C water1/4 C dry sherry</span></text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style46">hisk together thoroughly the egg and cornstarch. Add pieces of chicken and turn to coat evenly. In a wok, heat 2" of peanut oil to 350F. Fry chicken pieces in batches until lightly browned and just cooked through. Drain on paper towels. Combine sauce ingredients; mix well and set aside. (Sauce may be made and refrigerated up to several days in advance.)In fry pan, heat 1 Tablespoon of oil, add chile peppers and blacken. (16 peppers produce moderate heat; adjust quantity to taste.) Add onions for 1 minute, then add garlic and ginger root; stir briefly, but don't brown. Remove pepper mixture from heat and reheat the deep oil in the wok to 400F. Return chicken in batches and cook until golden brown. Drain on paper towels again. Re-stir the sauce and add to frying pan with onions and peppers. Cook until thickened and bubbly. Add chicken and cook, stirring, until well coated and heated through.Serve over rice. </span></text>
</content>
<name></name>
<script></script>
</card>
card_228584.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text> 1 small head garlic 10 large baking or all-purpose potatoes (5 pounds), peeled (or not) and quartered 1 1/3 cups milk 1 stick (1/2 cup) butter or margarine 2 teaspoons salt 1/2 teaspoon pepper</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>1. Heat oven to 325 F.2. Slice about 3/4 inch from top of head of garlic. Wrap head in foil. Bake directly on oven rack 45 minutes or until soft.3. Cook potatoes in a large pot in water to cover 25 to 30 minutes until tender. Drain; return potatoes to pot. Unwrap roasted garlic. Press uncut ends of garlic cloves to squeeze garlic paste over the potatoes.4. Add milk, butter, salt and pepper. Mash or whip with an electric mixer until blended.</text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>10</text>
</content>
<content>
<layer>background</layer>
<id>2</id>
<text>243</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>3</text>
</content>
<name></name>
<script></script>
</card>
card_182776.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 c sugar1/2 c butter1/2 c milk2 tbspns Cocoa------------------------1/2 c creamy peanut butter1/2 c Rice Krispies1 Tbspn vanilla3 c oatmeal</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Stir first four ingredient together in frying pan or electric skillet and fry to a rolling boil (350°).Then add other ingredients. Mix thoroughly ; drop from spoon onto wax paper.Makes 3-4 dozen.from Dorothy Smit</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>218</text>
</content>
<name></name>
<script></script>
</card>
card_167685.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>6 C of chilled Orange Juice1 C water1 Sliced Orange1 pnt of halfed strawberries1 bottle of Hawaiian guava drink chilled 48 oz1 bottle of dry ginger ale (750 ml)fresh mint</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>1 Day BeforeCombine 2 C of OJ with the water. Pour 2 cups of orage mixture into ring mold. Reserve remaining OJ. Freeze mold until firm. Arrange fruit on top of mold. Fill with reserved OJ mixture and freeze.The Day6 qt punch bowl combine remaining four cups of OJ and guava drink. Just before serving stir in ginger ale. Unmold ice ring and float on punch - fruit side up. Garnish with mint rings</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>51</text>
</content>
<name></name>
<script></script>
</card>
card_132475.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 pound mixed dried fruits1/2 cup sugar1/4 teaspoon salt1/2 cup raisins1/4 cup tapioca, large variety if possible2 whole cloves1/4 stick cinnamon</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Carefully cook dried fruits in covered saucepan so that pieces remain whole. Add sugar and salt when fruit is tender; simmer for 10 minutes more Drain off about 2 cups juice and put in double boiler; add raisins and tapioca. When cooked, add to fruit mixture with cloves and cinnamon. Let stand covered until cool. Chill thoroughly before serving. Serves about 16. (May be heated for serving also.) </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>265</text>
</content>
<name></name>
<script></script>
</card>
card_212842.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Assorted Fresh Fruits (ie. watermelon, grapes, pineapple chunks, peach halves etc.)Cheese Dressing3 T. currant jelly1/2 C. mayonnaise2 3 oz. pks softened cream cheese 2 T. lemon juice.</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Arrange a buffet tray of assorted fresh fruits and serve them well chilled.To make cheese dressing:Melt 3 T. currant jelly over hot water. Combine 1/2 C. mayonnaise2 3 oz. pks softened cream cheese 2 T. lemon juice.Add the melted jelly, beating until well blended and light. Makes about 1 1/4 C. of dressing. Serve over fruit.Can also serve vanilla or strawberry yogurt as dressing</text>
</content>
<name></name>
<script></script>
</card>
card_213060.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Toss nuts with small amount of Miracle French Dressing; spread in baking pan. Bake 350 degrees for 10 minutes. Cut lettuce in 2 inch chunks; toss with fruit and nuts. Serve with additional dressing. </text>
</content>
<name></name>
<script></script>
</card>
card_147092.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3/4 cup butter1-1/2 cups flour1/2 cup powdered sugar8 oz. cream cheese1 cup fruit juice (can be pineapple, mandarin orange, or peaches)3/4 cup sugar, divided1/4 tsp. vanilla2 tablespoons cornstarch2 tsp. lemon juiceDesired fruit (we use pinapple, mandarin oranges, kiwi, bananas, cherries)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>For crust, mix butter, flour, powdered sugar together and press into greased cookie sheet or pizza pan. Bake 10 minutes at 375 degrees. Mix together 8 oz. cream cheese, 1/2 cup sugar, and 1/4 tsp. vanilla. Cover cooled crust with cream cheese mixture. Spread fruits of your choice over cream cheese mixture. Combine 1 cup fruit juice, 1/4 cup sugar, 2 tsp. lemon juice, and 2 tablespoons cornstarch. Cook until thick and pour over fruit. Chill.</text>
</content>
<name></name>
<script></script>
</card>
card_134116.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 eggs, separated1/2 cup sugar1 cup whipping cream, whipped1/4 cup lemon juice1 tablespoon lemon rind2 1/2 cups crushed Wheaties (measure before crushing)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Beat egg whites stiff, add sugar. Beat egg yolks until fluffy and fold into whites. Add whipped cream and lemon juice and rind. Butter non-divided ice cube trays; line with Wheaties, save some to sprinkle on top. Pour filling over Wheaties. Freeze. Makes about 1 1/2 ice cube trays full. Serves 8 </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>264</text>
</content>
<name></name>
<script></script>
</card>
card_149673.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Graham crackersInstant pudding, prepared according to directionsPeanut butter</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Layer 1 graham cracker square with peanut butter and pudding. Spread peanut butter on second graham square. Put the 2 squares together and freeze. Makes 9 - 10 frozen sandwich treats. </text>
</content>
<name></name>
<script></script>
</card>
card_56297.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup crushed pineapple, drained12 marshmallows, cut up1 orange, juice and pulp cut fine2 bananas, cut up1/2 cup salad dressing3/4 cup sugar1 cup whipping cream</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Whip cream; fold in remaining ingredients. Put into a large loaf pan; keep frozen until ready to serve. Serves 6 - 8. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>372</text>
</content>
<name></name>
<script></script>
</card>
card_55944.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 pint sour cream2 tablespoons lemon juice3/4 cup sugar1/4 teaspoon salt1 diced banana1 can (9 ounces) crushed pineapple, drained1/4 cup chopped maraschino cherries1/4 cup walnuts, chopped2 cups miniature marshmallows</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix sour cream, lemon juice, sugar and salt. Add remaining ingredients and blend. Line a 12 cup muffin tin with paper cups; pour salad into cups and freeze until firm. May be stored in freezer for several days. Just before serving remove paper cups. </text>
</content>
<name></name>
<script></script>
</card>
card_55323.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 can (16 ounces) jellied cranberry sauce2 medium apples, pared and grated3 medium bananas, mashed1/3 cup sifted powdered sugar1 teaspoon vanilla1/4 - 1/2 cup chopped nuts1/2 pint whipping cream, whipped</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Beat cranberry sauce until smooth; stir in grated apples; pour into 9 x 9 pan. Fold bananas, sugar, vanilla and half of the nuts into the whipped cream; spread over cranberry layer. Sprinkle with remaining nuts. Freeze until firm. Let stand at room temperature a few minutes before serving. Cut into squares to serve. Serves 9. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>371</text>
</content>
<name></name>
<script></script>
</card>
card_176129.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>From: Lettie RobertsScald 1 qt. milk - let cool.Add 1 C. sugar, 1 C. shortening to warm milk.Dissolve 3 pks yeast in 3/4 C. warm water. Add to warm milk mixture.Add flour (about 5 C.) to make dough the consistency of pancake batter. Let rise to double in bulk.Add: 1 tsp salt2 tsp baking powder andflour (about 6 C.) to make biscuit dough. </text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Roll on floured board . Cut, cip in Wesson oil. Place on flat surface and freeze then place in plastic bag. Makes about 100 biscuits.To bake- take out as many as you need and place on greased baking sheet and place in a cold oven set at 435 degrees for about 20 minutes or let set at room temperature 1 hour. Bake at 425 degrees for 10 to 12 minutes</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>80</text>
</content>
<name></name>
<script></script>
</card>
card_150596.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Dissolve gelatin flavors separately, using 1 cup boiling water for each. Stir 2 tablespoons honey and 1 teaspoon vanilla into each. Put in refrigerator to cool 10 - 15 minutes. Stir 1 container of yogurt into each flavor. Pour 1/4 cup of one yogurt-gelatin flavor into each of 8 paper cups. Place cups in freezer 15 - 20 minutes, or until firm on top. Set remaining two yogurt-gelatins aside at room temperature. Gently spoon 1/4 cup of second yogurt-gelatin flavor into each of the 8 cups. Place in freezer 15 - 20 minutes or until firm on top. Insert a lollipop stick into each cup. Gently spoon 1/4 cup of remaining mixture into each cup. Freeze 3 - 4 hours until firm. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>298</text>
</content>
<name></name>
<script></script>
</card>
card_112199.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Combine all ingredients in a large cold mixing bowl. Beat; soft peaks will form if 2 cups of milk were added; stiff peaks will form if 1 1/2 cups of milk were added, </text>
</content>
<name></name>
<script></script>
</card>
card_59151.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Dissolve jello in boiling water; add cold water; chill until thickened. Fold in pineapple, bananas and marshmallows. Pour into 9 x 13 pan, refrigerate. Combine sugar, flour, pineapple juice and egg in a saucepan; cook until thick. Remove from heat. Add butter and cool. Whip cream cheese until soft Prepare whipped topping as directed on package; add powdered sugar, stir. Stir the pudding mixture, cream cheese and whipped topping together; spread over jello. Sprinkle with coconut (coconut may be tinted). </text>
</content>
<name></name>
<script></script>
</card>
card_139415.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3/4 cup sugar2 1/2 tablespoons cornstarch3 tablespoons strawberry jello1 cup water1 quart fresh strawberries</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>In a saucepan mix sugar, cornstarch and jello; add water. Cook until thick and clear; cool slightly. Meanwhile, wash and hull strawberries; arrange in 9 inch baked pie shell. Pour glaze over berries. Refrigerate until set. Serve with whipped cream, if desired. </text>
</content>
<name></name>
<script></script>
</card>
card_135910.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 quart fresh strawberries, plus bananas, grapes,orange slices, melon, etc.SAUCE:1/3 of the strawberries1/2 cup sugar2 tablespoons current jelly2 teaspoons lemon juice</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Wash and remove stems from berries. Cut up otherdesired fruits. Serve fruits in individual disheswith sauce on top, or serve fruits on large plate,with sauce in bowl in middle of plate. Serves 6.SAUCE: Blend in blender until smooth.</text>
</content>
<name></name>
<script></script>
</card>
card_145219.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 eggs1/2 cup milk2 tablespoons sugar1/4 teaspoon salt4 to 6 slices bread</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix all ingredients well. Grease the fry pan or griddle with margarine. Dip the slices of bread one by one into the mixture then place onto fry pay or griddle. When golden brown, flip them over When this side is done, remove and serve with syrup or jam. </text>
</content>
<name></name>
<script></script>
</card>
card_138801.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup butter, softened1 1/4 cups sugar2 squares unsweetened chocolate, melted1 teaspoon vanilla4 eggsWhipped creamWalnuts (optional)1 baked pie shell</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Whip butter until fluffy. Add chocolate, sugar and vanilla; beat until light and creamy. Add eggs, one at a time. Beat 3 minutes after each (do not skimp on the beating). Pour into baked pie shell or cracker crust. Top with walnuts and whipped cream. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>320</text>
</content>
<name></name>
<script></script>
</card>
card_136004.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Combine salt, baking powder and flour; cut in lard with pastry blender to size of peas. Combine remaining ingredients; mix in with flour mixture. Press into ball; roll out. Makes pastry for two 2-crust 9 inch pies and a small pie shell.</text>
</content>
<name></name>
<script></script>
</card>
card_46394.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>6 tablespoons butter, melted3 medium silverskin onions, peeled and chopped1 teaspoon sugar1/4 teaspoon ground thyme2 cans (10 3/4 ounce size) beef broth2 beef bouillon cubes, dissolved in 1 1/2 c. watersalt and pepper to taste3 slices bread, cubed</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Saute onions in 3 tablespoons butter; add thyme, beef broths, sugar, salt and pepper; cover and simmer 20 minutes. In a fry pan stir remaining butter and bread cubes until golden brown. Serve soup with croutons. Serves 4. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>420</text>
</content>
<name></name>
<script></script>
</card>
card_46200.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Saute onions in butter until tender; cool 1 hour. Add remaining ingredients except cheese and bread; bring to a boil and reduce heat to simmer until mixture is golden brown (approx. 1 hour). Place a layer of grated cheese in 6 serving bowls; add 2 slices of toast to each bowl. Pour onion broth into bowls; add another layer of cheese. Bake at 375 degrees until top has a golden brown color, 10 - 30 minutes depending on temperature of broth. Serves 6. </text>
</content>
<name></name>
<script></script>
</card>
card_99342.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 large Spanish or Bermuda onion2/3 cup milk1/2 cup flour3/4 teaspoon baking powder1/4 teaspoon salt</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Peel onion, cut into 1/4 inch slices; separate into rings. In large skillet, heat oil (1 inch deep) to 375 degrees. Beat remaining ingredients until smooth. Dip each onion ring into batter, letting excess drip into bowl. Fry a few rings at a time for about 2 minutes or until golden brown, turning once. Drain. To keep warm, place in 300 degree oven until ready to serve. Serves 3 - 4. </text>
</content>
<name></name>
<script></script>
</card>
card_66739.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/4 cup vinegar1/2 cup salad oil1/2 cup catsup1/2 cup brown sugar1/2 teaspoon saltDash Worcestershire sauce1/2 - 1 tablespoon minced onion</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Put all ingredients in blender and mix. May also be used as a dip for fresh vegetables. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>369</text>
</content>
<name></name>
<script></script>
</card>
card_217618.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Freezer Pickles1/4 C. salt2 1/2 C. sugar1 pint vinegarMix together and pour over raw vegetables ( cauliflower, cucumber, onions, peppers etc.) Let set over night then freez</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>442</text>
</content>
<name></name>
<script></script>
</card>
card_176039.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>From: LETTIE ROBERTS6 C. flour1/2 C. instant dry milk\1/4 C. baking powder1/4 C.sugar2 tsp salt2 tsp[ cream of tartar2 C. shortening1 1/2 C. water (approximately)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine all ingredients except shortening and water. Cut in shortening. Stir in water to moisten. Knead 8 to 10 minutes. Roll out on cookie sheet 13 1/2x9 3/4 inch thick . Cut in 1 1/2 inch squares, freeze. Bake frozen biscuits as needed in 400 degree oven, 20 to 30 minutes. Makes about 5 dozen. Keeps 3 months. May be rolled out like regular biscuits and frozen on flat surface and then stored in plastic bags</text>
</content>
<name></name>
<script></script>
</card>
card_164289.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>4 cups flour1-3/4 cup shortening2 tbsp sugar1 tsp salt2 tbsps vinegar1 egg1/2 cup water</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>With a fork, mix together the flour, shortening, sugar and salt. In a separate bowl, beat together the vinegar, egg and water. Combine the ingredients, stirring with a fork until moistened. With your hands, make dough into ball. Chill before rolling into shape. The dough can be left in the refrigerator for up to 3 days. Makes four 9-inch pie crusts.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>319</text>
</content>
<name></name>
<script></script>
</card>
card_56700.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 can (1 pound 4 ounces) crushed pineapple, drained1 cup small curd creamed cottage cheese2 cups miniature marshmallows1 1/2 cups whipped topping or whipped cream1 package (3 ounces) lime jello</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine pineapple, cottage cheese and marshmallows Fold in whipped topping. Sprinkle dry jello over mixture and blend well. Refrigerate. Serve in decorative bowl. Serves 5 - 6.Variation: substitute fruit cocktail for crushed pineapple, 1 cup fresh strawberries (diced) for marshmallows and strawberry jello for lime jello. </text>
</content>
<name></name>
<script></script>
</card>
card_42867.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Dissolve yeast in warm water. Stir in 5 cups of the flour little by little; add remaining flour as necessary to make dough. Knead on floured board until smooth and elastic. Pat into a ball; coat with 1/2 teaspoon olive oil. Put in bowl and let rise until doubled in bulk. Punch down. Divide into two parts. Sprinkle 1 tablespoon corn meal or, each of 2 cookie sheets. Pat each part into a bal~ place on cookie sheet. Flatten with a rolling pin until the size of a dinner plate. Brush with remaining oil, sprinkle with sesame seeds. Cover with bowls and let rise until doubled. Bake in preheated oven at 400 degrees for 20 - 30 minutes, until golden on top. Makes two loaves. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>79</text>
</content>
<name></name>
<script></script>
</card>
card_153443.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup Butter1/4 cup superfine sugar1 generous cup flour, sifted1 egg white, lightly beaten10 Almonds in their skins, chopped and mixed with 2 Tb granulated sugar</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cream butter and sugar until very light and fluffy. Carefully fold the flour in then chill for an hour or so. Divide mixture in four and roll each part into a rope about 1/2 inch thick. Brush with lightly beaten egg white and cut into 2 inch lengths. Dip these into the almond and sugar mixture then place on a greased baking sheet. Bake in a preheated oven at 400oF. for 10 minutes until lightly coloured. Cool on a rack then store in airtight tin.</text>
</content>
<name></name>
<script></script>
</card>
card_116538.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 1/2 cups shortening1 cup brown sugar1 cup white sugar4 eggs1 teaspoon salt5 1/2 cups flour1 teaspoon cinnamon2 teaspoons baking soda1/2 cup chopped nuts1 cup crushed pineapple with juice1/2 cup sugar2 cups chopped dates</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix all ingredients. Form in long rolls about 2 1/2 inches round and wrap in wax paper. Refrigerate. Cook pineapple juice, sugar and dates until thickened; cool. Slice dough; place 1/2 teaspoon filling on each and top with another slice. Press edges together. Bake on greased cookie sheet at 350 degrees for 8 - 10 minutes. </text>
</content>
<name></name>
<script></script>
</card>
card_228169.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Fettuccine Alfredo With Broccoli & Tomatoes </text>
</content>
<content>
<layer>background</layer>
<id>1</id>
<text> 1 package (12 ounces) fettuccine 3 cups small broccoli florets (from a 1-pound bunch) 1 cup light sour cream 3/4 cup grated Parmesan cheese 1 1/3 cups quartered cherry tomatoes</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>1. Cook pasta according to package directions. About 3 minutes before it's done, add broccoli florets and cook until both are firm-tender.2. Remove from heat. Ladle out and reserve 1/3 cup cooking liquid from pot. Drain pasta and broccoli in a colander.3. Mix sour cream, Parmesan and reserved liquid in pot or serving bowl.4. Add pasta, broccoli and cherry tomatoes, and toss to coat well.</text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>4</text>
</content>
<content>
<layer>background</layer>
<id>2</id>
<text>531</text>
</content>
<name></name>
<script></script>
</card>
card_182328.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2&1/2 c flour1/2 t baking powder1/2 c shortening1/2 c margarine (softened)1/2 c orange juice2 c sugar1 c crushed fruit loops1 t vanilla1 t butter flavoring2 eggs</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Preheat oven to 350°Cream sugar, margarine, shortening till fluffy. Add eggs and blend well. Add four, baking powder, fruit loops and flavoring.Drop by teaspoon on ungreased cookie sheets. Bake for 10-12 minutes.Makes 4 dozen cookies.From: Leah Col</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>217</text>
</content>
<name></name>
<script></script>
</card>
card_238396.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>I have a way to cut the fat completely out of some "sweet" recipes. Pick a recipe and try substituting the shortening or butter with a mixture of Guar Aid. You can find this powder in any GNC store. Simply mix one tablespoon of the powder with 1/2 cup of water, wait for two to three minutes for it to solidify and, presto! no-fat shortening! My Dad was on a totally fat-free diet after by-pass surgery and we discovered this works wonders. Be forewarned, however...it DOES change the texture slightly.For the "sweet" part, try substituting honey for the sugar. - Bekah</text>
</content>
<name></name>
<script></script>
</card>
card_142113.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 large can evaporated milk4 1/2 cups sugar3 packages chocolate chips1 cup soft butter1 bar German sweet chocolate1 pint marshmallow cream2 cups chopped nuts</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Boil milk and sugar together 15 minutes. In a large mixing bowl combine remaining ingredients, except nuts; add milk and sugar mixture, mix slowly until smooth. Add nuts. Put in large pan and set for 4 hours.</text>
</content>
<name></name>
<script></script>
</card>
card_102754.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup All Bran Cereal1 cup sour milk1 cup brown sugar1 cup flour1 cup chopped nuts or raisins or dried fruit mixture1 teaspoon baking soda</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix milk and cereal; let set for 5 - 10 minutes. Add remaining ingredients; mix well; put in 3 - 4 greased round #303 cans (fill half full) or loaf pan. Bake at 375 degrees for 1 hour. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>78</text>
</content>
<name></name>
<script></script>
</card>
card_100596.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Peel and slice Idaho russet potatoes. Slice immediately before using. In a greased casserole put layer of potatoes plus salt and pepper. Repeat to fill casserole. Add whipping cream until 1 inch below top of potatoes. Use approximately 1/2 pint cream per 1 quart of casserole. For a 3 quart casserole, bake at 300 degrees for 2 hours, and less time proportionately for smaller containers; 3 quart casserole serves 12. Variation: Parboil and lightly brown pork links, tuck between potato layers. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>441</text>
</content>
<name></name>
<script></script>
</card>
card_98613.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 tablespoons butter1 1/2 cups dry bread or cracker crumbs2 cups cream style canned corn1 small green pepper, chopped1 cup diced celery1 cup milk1 teaspoon salt</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Melt butter, add crumbs and mix well. In a buttered 2 quart casserole, alternate layers of corn, green pepper, celery and crumbs, reserving enough crumbs for top. Scald milk, add salt and pour over mixture; top with crumbs. Cover and bake at 375 degrees for 35 minutes, then uncover and brown.</text>
</content>
<name></name>
<script></script>
</card>
card_234950.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 - 2 day old angel food cake 1 - large can sliced peachesPlace large slices of angel food cake in bottom of deep glass bowl. Spoon in juice from peaches almost using the full amount (cake will soak up the juice). Place peaches on top, arranging in an attractive way. Make Bird's English custard and pour on top (custard you can find at Fred Meyer's). Follow instructions for one package. Cool. Make strawberry jello ahead of time. When almost set up (use jello for top layer of trifle). Before serving, use Cool Whip or Dream Whip. Refrigerate. </text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>One can use pound cake or twinkies (with cream or jelly inside) instead of angel food cake.People have used fruit (fresh). There is such a thing as orange trifle & chocolate trifle. I made a canned pear and lime jello trifle too. The idea for the large glass bowl is to see the different layers of colors. Nice for holidays. Little mandarin oranges or slivered almonds would be nice for decorations. Some people use a little sherry. A little goes a long way.</text>
</content>
<name></name>
<script></script>
</card>
card_126408.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup butter (or part shortening, add salt with shortening)1 cup sugar1 egg, separated2 cups flour1 teaspoon almond extract1/2 cup nuts</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix all ingredients, except egg white and nuts. Pat out on cookie sheet. Brush with egg white and sprinkle on nuts. Bake at 325 degrees for 30 minutes or until light brown. Cut into squares while hot. </text>
</content>
<name></name>
<script></script>
</card>
card_232805.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 tablespoon dry yeast1 cup water, warm1 cup milk, warm3 tablespoons sugar1 tablespoon salt3 tablespoons shortening4 to 4-1/2 cups all-purpose flourOil for deep-fat fryingTOPPING:1 cup sugar1 teaspoon ground cinnamon</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Dissolve yeast in water. Add milk, sugar, salt, shortening, and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. On a floured board, knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.Punch down and shape into 15 ovals, 5-1/2" wide by 1/8" thick. Heat 3-4 inches of oil to 375 degrees in deep fat fryer. Fry ovals, one at a time, 3 minutes per side or until golden brown. Drain. Mix sugar and cinnamon; sprinkle over warm pastries.By Suzanne McKinley of Lyons, Georgia.</text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>15</text>
</content>
<name></name>
<script></script>
</card>
card_76460.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>6 chicken thighs with skin (about 1 1/2 pounds)2 tablespoons butter or margarine3 tablespoons flour1 chicken bouillon cube3 tablespoons flour1/4 teaspoon paprika1 cup light cream1/3 cup dry white wine6 brown and serve sausages1 package (10 ounces) frozen patty shells, thawed (6 shells)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Brown chicken in butter. Dissolve bouillon in 1/2 cup hot water; add to chicken. Cover and simmer until tender (about 30 minutes). Remove chicken from the broth; cool and remove the bones. Measure broth and add enough liquid to equal 1 cup; return broth to skillet. Combine flour, paprika, 1/4 teaspoon salt and dash of pepper, stir in cream, add to broth. Cook and stir until thick and bubbling. Stir in mushrooms and wine. Place a sausage (uncooked) into bone cavity of each thigh. On a floured surface roll each patty shell about 6 inches square, place a thigh in the center of each one and top with 2 tablespoons of the sauce. Fold the pastry over, folding the ends to center, and press well to seal. Place each seam side down in 9' x 13" baking dish. Brush each with additional cream. Bake uncovered at 400 degrees until golden, about 30 minutes. Heat the remaining sauce and pass. This can be all prepared in the morning, covered and refrigerated until 1/2 hour before serving. Serves 6. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>345</text>
</content>
<name></name>
<script></script>
</card>
card_224598.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text><span class="style1"> cup Butter, softened1 Egg2 ts Vanilla3 cups sifted Flour3 ts Rum 2 ts Nutmeg3/4 cup Sugar1/4 ts Salt</span><span class="style27">Icing:</span><span class="style1">1/3 cup Butter, softened2 cup sifted Confectioners' Sugar1 ts Vanilla2 Tb Cream2 ts RumNutmeg</span></text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cream butter, vanilla and rum. Gradually add sugar, beating until light and fluffy. Blend in egg. Sift flour, nutmeg and salt together. Add to creamed mixture. On a surface sprinkled with sugar, shape dough into rolls 1/2 inch in diameter. Cut into 3-inch lengths and arrange on ungreased cookie sheet.Bake at 350o for 15 minutes. Cool. Combine ingredients for icing. Frost cookies and sprinkle with nutmeg. Makes 6 dozen.</text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>4</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>216</text>
</content>
<name></name>
<script></script>
</card>
card_235297.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text> 1 package plus yellow cake mix 1/4 cup oil Eggs 1 cup whipping cream 1/4 cup rum 1/2 teaspoon nutmeg -----GLAZE----- 1/3 cup sugar 1/3 cup butter 1/8 teaspoon nutmeg 2 tablespoon water 2 tablespoon rum</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Heat to 350F. Grease and flour 12 cup fluted tube pan. Blend cake ingredients until moistened. Beat 2 min. at highest speed. Pour into pan. Bake for 30-35 minutes.In small saucepan, heat sugar, nutmeg, butter and water until mix boil and sugar is melted.Remove from heat and add rum. Pour 1/2 of glaze around edges of hot cake. Cool upright in pan5 min. then turn onto serving platter. Pour remaining glaze over top of cake.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>125</text>
</content>
<name></name>
<script></script>
</card>
card_78377.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>8 slices bread8 slices cheese8 slices ham6 eggs3 cups milkLowry's seasoned salt, to tasteSalt and pepper, to tasteOnion powder, to tasteParsley, to taste</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cut crust off bread and line 9" x 13" pan (sprayed with Pam). Lay ham on top of bread. Lay cheese on top of ham. Beat eggs with milk; add seasonings. Pour over the bread, cheese, and ham in pan and cover with foil. Let stand overnight. The next day add crushed potato chips or cornflakes with a few pats of butter. Bake uncovered at 350 degrees for 40 minutes or until puffy; watch so cheese doesn't burn. Serves 8.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>282</text>
</content>
<name></name>
<script></script>
</card>
card_144412.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Butter a slice of bread on both sides; cut out a 3-inch circle from the center of the bread. In a buttered frying pay brown one side (brown circle too); turn over. Drop an egg into the hole; cover the frying pan and cook slowly until the white is set. Sprinkle with salt and pepper (lightly); lift out and serve. </text>
</content>
<name></name>
<script></script>
</card>
card_30113.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 eggs1 t salt2 scallions, finely chopped2 T (to 3T) vegetable oil1 lb cooked rice4 oz green peas</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>In a bowl, lightly beat the eggs with a pinch of the salt and a few pieces of scallion.Heat oil in a preheated wok, and lightly scramble the eggs. Add the rice and stir to make sure that each grain of rice is separated.Add the remaining salt, scallions, and the peas.Blend well and serve. </text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>4</text>
</content>
<name></name>
<script></script>
</card>
card_25246.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Clean and drain bean sprouts.Heat a little vegetable oil in a skillet and stir fry sliced ginger root, chopped green onions, thinly sliced celery, sliced mushrooms, and finely chopped shrimp until translucent and crisp.Combine the above ingredients and the sprouts with the eggs, salt and pepper.Heat another tablespoon of cooking oil in another skillet. Drop the mixture into the second skillet to form small omelets. Cook until golden brown onboth sides.Serve with soy sauce.</text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>6</text>
</content>
<name></name>
<script></script>
</card>
card_137152.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cups flour3/4 teaspoon salt1/2 cup plus 1 tablespoon Mazola oil1/4 cup milk</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix flour and salt together. Combine milk and oil; add all at one time to flour mixture. Stir quickly until all flour is moistened. Form into 2 balls. Roll each ball between wax paper (moisten surface on which you are working and wax paper will not slide). Makes pastry for a 2-crust, 9 inch pie. </text>
</content>
<name></name>
<script></script>
</card>
card_108793.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 package yellow or lemon cake mix1/2 cup oil1 cup water3 eggs1/8 teaspoon saltGLAZE:2 cups powdered sugar1/2 cup lemon juice</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Beat all ingredients together; pour into a 9 x 13pan. Bake at 350 degrees for 35 - 40 minutes.With a fork poke holes in baked cake; pour glazeover the top.GLAZE: Mix ingredients together.</text>
</content>
<name></name>
<script></script>
</card>
card_217502.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 onion, finely chopped3 cans green beans (16 oz. size)a little butter or oil</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>In a cast iron skillit, put enough oil or buttor to cover the bottome of the skillet. Add the onion and saute until tender. Drain the greeen beans and put into the skillet with the onions. Turn the heat up to sort of scorch the green beans. Delicious</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>440</text>
</content>
<name></name>
<script></script>
</card>
card_69402.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 tablespoon salt2 cups sugar1 cup white vinegar1 teaspoon celery seed7 cups sliced cucumbers1 cup sliced onions1 green pepper, sliced in strips</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Boil sugar, vinegar and celery seed. When cool pour over vegetables. Put in jars and refrigerate. Best when they sit a day or two.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>368</text>
</content>
<name></name>
<script></script>
</card>
card_55124.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 1/2 cups raisins2 teaspoons soda2 tablespoons shortening2 cups flour1 cup sugar2 eggs, beaten1 teaspoon vanilla1/2 cup nuts</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix raisins, soda and shortening; pour 1 cup boiling water over mixture; cool. When cool add all other ingredients; mix well. Bake in 3 small cans, well greased and floured, for 1 hour at 350 degrees. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>77</text>
</content>
<name></name>
<script></script>
</card>
card_73785.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup butter1 cup graham cracker crumbs1/4 cup oatmeal1 package (6 ounces) butterscotch chips OR 1 package (6 ounches) chocolate chips OR 1/2 package each1 cup chopped pecans or walnuts1 can (14 ounces) Eagle Brand condensed milk</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>While oven is preheating to 350 degrees put butter in 9 x 12 pan in the oven. After butter is melted put crumbs on butter then sprinkle the oatmeal on top. Over this sprinkle the chips and then the nuts. Drizzle milk over the top of all. DO NOT STIR OR MIX. Bake at 350 degrees for 20 - 25 minutes. Cut while warm.</text>
</content>
<name></name>
<script></script>
</card>
card_221190.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 cups dried apples (soak overnight in cold water)3 cups molasses1 cup raisins3 cups flour1 cup butter3 eggs1 teaspoon baking soda1 teaspoon cinnamon1 teaspoon cloves1 teaspoon nutmeg</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>•Soak 3 cups dried apples overnight in cold water - enough to swell them. • Chop in morning and put on fire with 3 cups molasses or syrup is good. •Stew until soft; add a cup of raisins and stew a few minutes longer. •When cold add 3 cups flour, 1 cup butter, 3 eggs and 1 teaspoon soda, spices. Currants too are good. Also add chopped nuts. •Bake in slow steady oven.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>124</text>
</content>
<name></name>
<script></script>
</card>
card_108006.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 package (small) yellow Jiffy cake mix8 ounces cream cheese2 cups milk1 package (small) instant vanilla pudding 1 large can crushed pineapple, well drained1 large carton whipped toppingCoconutNuts</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix cake as directed on package; spread in 9 x 13 pan, bake and cool. With mixer beat cheese and 1/2 cup milk. Add pudding mix; mix as instructed on package, using 1 1/2 cups milk. Spread on cooled cake. Spread on a layer of pineapple and a layer of whipped topping. Sprinkle with coconut and nuts. </text>
</content>
<name></name>
<script></script>
</card>
card_125274.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup butter1/2 cup brown sugar1 cup flourFILLING:1 cup brown sugar2 eggs, beaten1/2 teaspoon baking powder1 1/2 cups coconut1 teaspoon vanillla2 tablespoons flour1/4 teaspoon salt1/2 cup nuts1/4 cup maraschino cherries, chopped</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix as for pie crust. Pat into buttered 9x9 pan. Bake at 350 degrees for 15 minutes. Remove from oven and pour filling over and bake another 30 minutes.FILLING: Mix together well. If desired, may be frosted with 3 tablespoons butter, 1 1/2 cups powdered sugar and cherry juice to proper consistency. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>215</text>
</content>
<name></name>
<script></script>
</card>
card_199968.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>8 oz thin spaghetti2 med onion4 oz canadian proscuitto (cut into pieces)4 oz. butter3 cloves of garlic4 oz half & half3 Tbs oil2 Tbs smooth peanut buttersalt & pepperparmesan cheese1 egg (beaten)</text>
<text>3 eggs1 1/4 cup sugar4 tablespoons butter, melted1 cup sour milk or buttermilk1 teaspoon soda (add to sour milk)1/2 teaspoon salt1/2 teaspoon nutmeg3 1/2 cups flour</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Beat eggs well; add sugar, mix well; add butter, milk, spices and flour, mixing well. Spread on floured surface; pat out with hands, DO NOT USE ROLLING PIN. Cut doughnuts with cutter and fry in hot shortening. Makes 3 dozen. </text>
</content>
<name></name>
<script></script>
</card>
card_182055.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 c (2 sticks) butter or margarine, softended1&1/2 c sugar2 eggs2 t vanilla extract2 c all-purpose flour2/3 c HERSHEY'S® Cocoa3/4 t baking soda1/4 t salt2 c (12-oz pkg.) HERSHEY'S® Semi-Sweet Chocolate Chips1/2 c coarsely chopped nuts (optional)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>1) Heat oven to 350*.2) In large mixer bowl, beat butter, sugar, eggs and vanilla until light and fluffy.3) Stir together flour, cocoa, baking soda and salt; add to butter mixture.4) Stir in chocolate chips and nuts, if desired.5) Drop by rounded teaspoonfuls onto ungreased cookie sheet.6) Bake 8 to 10 minutes or just until set. 7) Cool slightly; remove from cookie sheet to wire rack. Cool completely.Makes about 4&1/2 dozen cookies</text>
</content>
<name></name>
<script></script>
</card>
card_212582.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 lg. can diced pineapple4 to 6 bananas1/2 lb Velveeta Cheese</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Drain pineapple, cook juice with 1/2 C. Sugar, 1 Tbsp flour, 2 beaten eggs and 1/4 stick margarine. Cook till thick custard. Cool and pour over pineapple, cheese and bananas</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>367</text>
</content>
<name></name>
<script></script>
</card>
card_192274.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 Large Pack of oreos2 sm packages of vanilla pudding (instant)2-8oz packages of cream cheese12 oz cool whip3/4 cup of sugar2&3/4 c. of milk1 tsp of vanilla1/2 stick of butter</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mis sugar, cream cheese, butter, & vanilla until smooth. Add pudding packs & milk to cream cheese mix. Fold in cool whipBlend cookies in the blender.Layer cookies and white mix.Best if you make it a day in advance and refrigerate</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>263</text>
</content>
<name></name>
<script></script>
</card>
card_42521.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Soften yeast in water. Combine all ingredients, except flour. Add flour, a little at a time, beat- ing after each addition, to form a stiff dough. Cover with cloth; let rise until double, 50 - 60 minutes. Stir down dough; turn into a well-greased pie or cake pan, 8 inch. Let rise until light, 30 - 40 minutes. Bake at 350 degrees for 40 - 45 minutes until golden brown; brush top with butter and sprinkle with salt. Makes 1 loaf. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>76</text>
</content>
<name></name>
<script></script>
</card>
card_11989.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup mayonnaise1 cup sour cream1 tablespoon dill weed1 tablespoon chopped onion1 tablespoon chopped parsley1 teaspoon Beau Monde seasoning*</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix all ingredients together; refrigerate overnight. Serve with radishes, tomatoes, carrots, celery, cauliflower and broccoli. Makes 2 cups. * Instead of Beau Monde seasoning use 1 tsp. seasoned salt or 1/2 tsp. garlic salt.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>17</text>
</content>
<name></name>
<script></script>
</card>
card_212238.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 C. mayonnaise1/4 C. Dijon mustard1/4 C. vegetable oil1/4 C. honeySmall pinch of red pepper1/8 tsp onion salt3/4 tsp cider vinegar</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Blend all ingredients together well. Refrigerate. Dressing will keep about 3 weeks; discard when oil starts to separate. (Minced garlic may be added.</text>
</content>
<name></name>
<script></script>
</card>
card_196170.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 T. water1 lg. onion, chopped (2 C.)3 egg whites (or egg substitutes)1 T. non-fat powdered milk1 T. corn oil1 C. canned evaporated skimmed milk1/2 tsp salt1/ 8 tsp white pepper18 tsp nutmeg8 oz. low-fat Swiss cheese, grated (2 C.)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine water and onions in a microwave-safe bowl. Cover and cook 3 minutes on high in microwave oven. Leave covered and let stand 5 minutes. Drain off any liquid that has accumulated. Combine the egg whites, powdered milk, corn oil, evaporated skimmed milk, salt, pepper and nutmeg. Stir in cheese and onions. Carefully pour into quiche pan or 9 inch pie plate of into prepared crust. Bake in preheated 375 degree oven for 30-35 minutes. Let stand 10 minutes before serving. Each serving contains approximately 200 calories</text>
</content>
<name></name>
<script></script>
</card>
card_203395.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>(16 calories per tablespoon)1 1/2 C. ricotta cheese1 C. low fat cottage cheese2/3 C. plain low fat yogurt</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine all ingredients in blender, process until smooth. Store in refrigerator up to 1 week. Makes 3 1/2 cups. May also be used instead of sour cream</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>408</text>
</content>
<name></name>
<script></script>
</card>
card_167498.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 1/2 C. instant non fat dry milk1/2 C. sugar1/2 C. cocoa1/4 C. instant coffee powder1/2 tsp. cinnamon1/2 tsp. nutmeg1/2 tsp cloves</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine all ingredients in large bowl and mix well. Store in airtightcontainer. For each serving, place 2 T. mix in cup and add 1 C. boiling water. Stir well. Makes 22 servings with 41 calories each</text>
</content>
<name></name>
<script></script>
</card>
card_192164.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 8 oz can unsweetened pineapple chunks, undrained2 1/3 C. mock cream cheese1 12 oz. frozen whipped topping1 tsp. lemon juice1 11 oz. can mandarin oranges, drained1 C. frozen unsweetened cherries, thawed & drained1 C. seedless green grapes, halved1/4 C. chopped pecans</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Drain pineapple, reserving juice. Combine reserved juice, mock cream cheese, whipped topping and lemon juice; blend. Fold fruit into cream cheese mixture, pour into 13 X 9 X 2 baking pan and freeze. Let stand at room temperature 10 - 15 minutes before slicing. Serves 15 with 148 calories per serving</text>
</content>
<name></name>
<script></script>
</card>
card_191832.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/4 C. sugar3 T. corn starch1/2 C. unsweetened white grape juice1 1/2 C. mashed fresh peaches</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine and bring to boil and simmer for about 5 minutes. Cool. Place 3 C. sliced peaches in crust; spoon cooled peach mixture over sliced peaches; chill thoroughly. Makes 8 servings with 195 calories each</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>318</text>
</content>
<name></name>
<script></script>
</card>
card_115925.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup butter1 teaspoon Sweet-ten1/2 cup milk1 teaspoon vanilla1 cup flour1 cup oatmeal1 cup chopped dates1/2 cup water</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix all ingredients. Roll out as thin as possible; cut in rounds. Cook dates in water until thick. Place a teaspoon of date mixture on each round and top with another; press edges together. Bake at 375 degrees for 10 minutes. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>214</text>
</content>
<name></name>
<script></script>
</card>
card_72901.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3/4 pound round steak1/4 pound veal steak1/4 lb. lean pork steak1/2 cup bread crumbs or ground rusks1/2 teaspoon sugar1 teaspoon salt1/8 teaspoon pepper1/8 teaspoon nutmegSmall amount Accent and Lee's All Seasoning3 tbsp. grated onion1/2 cup rich cream1/2 cup water1 egg, beaten2 whole allspice</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Have butcher grind meat together twice. Mix ingredients well. Beat vigorously. Roll lightly into small balls. Fry until brown in butter. Add a little water and let simmer for 1 hour. Drop whole allspice into pan for added flavor. </text>
</content>
<name></name>
<script></script>
</card>
card_97936.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 large head cauliflower broken into flowerets, or 3 packages (10 ounce size) frozen1/4 cup butter1/4 cup flour1 3/4 cups milk1 teaspoon salt1 small can shrimp</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cook cauliflower in salted water until crisp-tender; drain well. In small saucepan melt butter, add flouri mix well. Remove from heat; gradually add milk. Return to heat and stir until medium white sauce. Drain and rinse shrimp; add to sauce. In 2 quart greased casserole put half of cauliflower, then half of shrimp in saucei repeat. Bake at 375 degrees for 30 minutes. Serves 8 - 10. </text>
</content>
<name></name>
<script></script>
</card>
card_129285.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup rice, cooked tender3 3/4 cups milk 1 cup plus 6 tablespoons sugar3 tablespoons cornstarch3/4 cup cold milk3 eggs, separated</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Scald 3 cups milk in top of a double boiler, add rice. Mix sugar and cornstarch with 3/4 cup cold milk; add to rice mixture. Cook, stirring constantly until the mixture thickens. Add slightly beaten egg yolks; cook until egg is set, about 2 minutes. Turn into buttered dish (2 quart). Beat egg whites and 6 tablespoons sugar together to form meringue; spread over pudding. Bake in moderate oven until meringue is golden-brown. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>262</text>
</content>
<name></name>
<script></script>
</card>
card_191498.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Decorative Cake IcingIn large bowl, beat egg whites and cream of tartar until frothy. Add sugar and continue to beat 5 - 7 minutes until smooth and thick. Refrigerate</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>123</text>
</content>
<name></name>
<script></script>
</card>
card_122149.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 pound chopped dates3/4 cup sugar1/2 cup butter1 egg, beaten1 tablespoon milk1 teaspoon vanilla6 cups Rice KrispiesGrated coconut or chopped nuts</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Blend first 5 ingredients together in a heavy pan. Cook over low heat, stir constantly until slightly thickened. Add vanilla and Rice Krispies. Cool, then roll into balls. Roll in coconut or nuts. </text>
</content>
<name></name>
<script></script>
</card>
card_124890.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>FILLING:1 cup chopped dates3/4 cup water1/2 cup sugar1/4 teaspoon salt2 tablespoons flour1 cup orange slices, cut fineBATTER:3/4 cup shortening1 cup brown sugar2 eggs, beaten1 teaspoon vanilla1 1/2 cups flour1 teaspoon soda</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>FILLING: Cook first 5 ingredients until smooth. Add orange slices; stir and let cook while mixing batter.BATTER: Mix by basic method. Spread half of dough in bottom of 9 x 13 pan; then filling, then rest of dough. Bake at 350 degrees for 30 minutes. Cut after cool. May be frozen.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>213</text>
</content>
<name></name>
<script></script>
</card>
card_38259.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup rolled oats1 cup buttermilk1/2 cup brown sugar1 egg1/2 cup oil3/4 cup chopped dates1 cup flour1 teaspoon soda1/2 teaspoon baking powder1/2 teaspoon salt</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Soak oats in buttermilk 1 hour. Beat egg; add oil, sugar, dates; mix; add to oats and buttermilk; mix well. Add sifted dry ingredients, stirring just until moistened. Spoon into 12 paper lined muffin cups. Bake at 350 degrees for 20 - 30 minutes. </text>
</content>
<name></name>
<script></script>
</card>
card_33125.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Pour boiling water over dates, raisins and shortening; add soda and let stand. Mix sugar, egg and vanilla; add flour, baking powder, and salt; mix well. Add date mixture and nuts. Put in a greased loaf pan or 12 cup bundt pan. Bake at 350 degrees for 1 hour. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>75</text>
</content>
<name></name>
<script></script>
</card>
card_127926.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup dates (cut fine) teaspoon soda1 cup boiling water1 egg1 cup sugar1 tablespoon butter1 1/2 cups flour1/2 cup walnuts (cut fine)1 teaspoon vanillaWhipped creamTOPPING:1 cup water1/2 cup sugar1 cup dates (chopped)1 tablespoon flour</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Let dates, soda and boiling water stand while creaming egg, sugar and butter; stir in date mixture and flour alternately. Add vanilla. Pour into a 9 x 13 pan. Bake at 350 degrees for 25 - 30 minutes. When cool spread on topping and nuts. Serve with whipped cream. May also be baked in a loaf pan, do not add topping.TOPPING: Mix flour and sugar together, add water and dates. Cook until thickened. </text>
</content>
<name></name>
<script></script>
</card>
card_125019.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup water1 cup sugar1 3/4 cups chopped dates (1 pound)1 cup shortening1 cup brown sugar1 teaspoon salt1 teaspoon baking soda1 1/2 cups flour1 1/2 cups oatmeal</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine water, white sugar and dates; cook until thick; cool. Cream shortening and brown sugar. Mix in dry ingredients until crumbly. Firmly pat 1/2 of oatmeal mixture into greased 9 x 13 pan. Spread on date filling, then remaining crumbs. Pat smooth. Bake at 350 degrees for 30 minutes. Makes 30 bars, 1 1/2 x 2 inches. </text>
</content>
<name></name>
<script></script>
</card>
card_220976.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 cups walnuts2 cups coarsely chopped mixed candied fruits and peels3 cups seedless raisins1 cup currants1/2 cup bourbon or orange juice1 cup butter or margarine1 cup brown sugar, packed6 eggs1/2 oz. unsweetened chocolate, melted2 cups sifted all-purpose flour1 teaspoon cinnamon1 teaspoon nutmeg1 teaspoon cloves1/2 teaspoon soda3/4 teaspoon salt</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style26">Chop walnuts coarsely; set aside. • Chop mixed fruits peels and raisins, halve cherries. •Rinse and drain currants. •Combine fruits well with bourbon. • Let stand covered 3 or 4 hours or overnight. •Cream butter. Beat in sugar until fluffy. Beat in eggs, one at a time, until well blended. Stir in melted chocolate. (Batter may appear curdled, but this is normal.) • Combine with fruits and walnuts. •Re-sift flour with spices, soda and salt. Stir into fruit mixture until well blended. • Pack batter into greased and paper lined 2 3/4 quart tube pan. •Bake at 300 degrees for about 2 hours and 20 minutes, until cake test done. •Cool, then remove from pan, wrap in foil and store in cool place. Makes one large cake. Batter measures about 10 cups and weighs about 3 pounds.</span></text>
</content>
<name></name>
<script></script>
</card>
card_212044.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 lg. head of cauliflower4 1/2 Tbs. oil3/4 tsp mustard seed1 1/2 tsp. turmeric1 1/2 tsp salt1/2 tsp curry powder1 1/2 Tbs. honey1/2 cup watersalt & pepper</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cut cauliflower into small pieces. Heat oil and add mustard seed. When seeds begin to pop. Add turmeric, curry, salt & honey. Stir together. Add the cauliflower & water. Cover and cook until tender (approx. 15 minutes). Makes about 6 cups.Good with Roast beef or chicken</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>439</text>
</content>
<name></name>
<script></script>
</card>
card_10974.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Cut garlic clove in half; rub bowl with clove. Finely dice the cucumber; drain for a few minutes. Combine cheese, cucumber, onion, vinegar, salt and paprika in garlic rubbed bowl. Continue blending mixture until of spreading consistency. Spread bread with softened butter, then spread with cucumber cheese mixture.</text>
</content>
<name></name>
<script></script>
</card>
card_10629.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 large or 3 small cucumbers3 packages (8 ounce size) cream cheese1 medium onion, choppedsalt, pepper, Worcestershire sauce and garlicpowder to taste1 loaf (1 1/2 pound) soft white bread</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Peel cucumbers, slice lengthwise, remove seeds, and chop into small pieces. Beat cream cheese, add seasonings, onion and cucumbers (thin with milk if too thick). Trim crusts off bread and cut each slice into quarters. Spread cheese mixture on bread. Canapes may be covered with plastic wrap and frozen. Allow 1 1/2 hour for thawing. Makes 100 canapes. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>16</text>
</content>
<name></name>
<script></script>
</card>
card_75705.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3/4 cup fine dry bread crumbs1/2 cup grated Parmesan cheese1 tablespoon chopped parsley1 teaspoon oregano2 tablespoons dehydrated onions1/3 cup butter or oleo1 broiler, cut in pieces and skin removed.</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine bread crumbs, cheese, parsley, oregano and dry onions. Melt butter. Dip chicken in butter; coat with crumb mixture. Place in shallow baking dish and bake at 350 degrees for 1 1/2 hours or until chicken is tender. Serves 4. </text>
</content>
<name></name>
<script></script>
</card>
card_142935.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>4 cups oatmeal2 1/2 cups flour1 1/2 cups sugar1 1/2 teaspoon salt1 1/2 teaspoon soda1/4 cup dark molasses or maple syrup1 1/2 - 2 cups sour milk to make a sticky dough</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine and bake as for cake. Pour into greased 9 x 13 pan. Bake at 350 degrees for 35 - 45 minutes. Remove from pan; cool completely. Crumble, grate or grind. Return to oven in shallow roasting pan; stir every 15 minutes (350 degrees for approximately 45 minutes). Store in air-tight container. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>153</text>
</content>
<name></name>
<script></script>
</card>
card_162111.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cans (1 pound) peas, drained1 cup sliced green onions with tops1 cup sliced red radishes2 cups sliced celery2 cups fresh cauliflower flowerets2 cups shredded carrotsDRESSING:1/3 cup salad oil2/3 cup vinegar1 cup sugar2 teaspoons salt1/8 teaspoon pepper</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix dressing, stirring until sugar is dissolved. Combine vegetables in a large bowl; pour dressing over and cover. Marinate in refrigerator 24 hours. Drain before serving.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>366</text>
</content>
<name></name>
<script></script>
</card>
card_216730.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>WASH AND SLICE 7 LBS LG. OR MED. CUCUMBERSCOVER WITH 2 C. LIME AND 2 GAL. WATER. SOAK 24 HOURS OR OVER NIGHT. RINSE WELL WITH COLD WATER AND DRAIN WELL. (PAT DRY WITH PAPER TOWEL)BOIL:2 QTS WHITE VINEGAR9 C SUGAR3 TBSP PICKLING SPICE1 TBSP SALTGREEN FOOD COLORINGWHEN MIXTURE COMES TO A BOIL, PUT IN CUCUMBERS AND BOIL 40 MIN. PACK IN CLEAN JARS AND SEAL</text>
</content>
<name></name>
<script></script>
</card>
card_220704.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup walnuts, ground1/2 cup pecans, ground1 cup butter4 tablespoons granulated sugar2 cups all purpose flour2 teaspoons vanillaconfectioner's sugar</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style30">Process nuts in a food grinder, food processor, or blender until very fine and set aside. Cream together the butter and sugar. Stir in the flour, vanilla and nuts, mixing with a wooden spoon or your hands until all ingredients are thoroughly combined. If dough seems soft, chill until it is easy to handle.•When ready to bake, preheat oven to 325 degrees.•To form cookies, pinch off a small piece of dough and roll into cylinder approximately 1" long and tapered at either end. Gently curve into crescent shape as you place on an ungreased cookie sheet or cookie sheet lined with parchment paper. Bake 15 to 20 minutes, watching carefully, until cookies are firm but not brown. Transfer cookies to rack and allow to cool. Roll in confectioners' sugar and store in a tightly covered container in layers separated by waxpaper. Kept in a cool place these will stay fresh for 10 days to 2 weeks. You may want to roll these in confectioner's sugar again immediately before using.•If you plan to freeze these, do not roll in confectioners' sugar, but store, uncoated, in tightly covered container in layers separated by waxpaper. When ready to use remove from freezer and allow to stand at room temperature for about one-half hour before rolling in confectioner's sugar. </span></text>
</content>
<name></name>
<script></script>
</card>
card_75075.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>CREPES:3 eggs, beaten2/3 cup flour1/2 teaspoon salt1 cup milkFILLING:3/4 cup Miracle Whip salad dressing3 tablespoons flour1/2 teaspoon salt 1/8 teaspoon pepper1 1/2 cups milk 1 cup (4 ounces) Swiss cheese, shredded 2 cups chopped cooked chicken1 cup chopped celery3/4 cup slivered almonds, toasted2 tablespoons chopped pimento (optional)2 tablespoons chopped green onion (optional)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>CREPES: Combine all ingredients, beat until smooth; let stand 30 minutes. In hot lightly greased skillet pour 1/4 cup batter, t.ip to spread. Cook on one side only. Set aside and prepare filling. Makes 8 crepes.FILLING: Combine Miracle Whip, flour, salt, pepper and milk; cook, stirring constantly, until thickened. Add cheese and stir until melted. Stir in 1/2 cup almonds, chicken, celery, pimento and onions. Fill each crepe with about 1/4 cup of filling and roll up. Place on 12" x 8" baking dish (1 row, next to each other). Bake at 350 degrees for 20 minutes. Top with remaining filling (down center of row) and sprinkle with remaining almonds. Bake 5 minutes longer.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>344</text>
</content>
<name></name>
<script></script>
</card>
card_211825.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>5 C. cubed cooked potatoes1 C. chopped celery1/2 C. chopped green onions1/2 C. sliced red peppers1 8 oz bottle Rancher's Choice creamy reduced calorie dressing (Kraft)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix together all ingredients and chill. Arrange on lettuce covered platter, if desired</text>
</content>
<name></name>
<script></script>
</card>
card_16164.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 packages (8 ounce size) cream cheese2 cups milk2 small cloves garlic, minced or 1 teaspoon garlic salt1 1/2 cups parmesan cheese, shredded or gratedsaltpepper, freshly ground or green onion, sliced thinpound loaf French bread, cut in 1 inch cubes</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Put cream cheese in top of double boiler, set over simmering water. As cheese melts, gradually stir in milk until mixture blends into smooth sauce. Add garlic and parmesan; stir until cheese melts and thickens the sauce. Add salt to taste and more milk if needed to thin to good dipping consistency. Serve in chafing dish over hot water or in fondue pot over low flame. Sprinkle with pepper or green onion. Serve with bread cubes and fondue forks or long wooden skewers. Makes about 1 quart, 12 - 16 servings.</text>
</content>
<name></name>
<script></script>
</card>
card_111424.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup milk2 tablespoons flour1/2 cup butter1/2 cup sugar1 1/2 teaspoons vanilla1 square chocolate, melted (optional)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>In a saucepan combine milk and flour; boil until thick, stirring with fork to prevent lumping. Cool. Cream butter and sugar; beat until smooth and creamy. Add flour mixture. Beat well. Add vanilla and chocolate. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>122</text>
</content>
<name></name>
<script></script>
</card>
card_61632.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 medium onions, sliced or chopped4 tablespoons butter1 tablespoon flour1 small can tomatoes or 1 large fresh tomatogarlic powder, salt and pepper to taste1/2 teaspoon sugar1/4 teaspoon soda1 can tomato soup1 1/2 can milk</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Simmer onions in butter until barely transparent. Add flour, tomatoes, garlic, salt, pepper, sugar; heat until almost boiling and slightly thickened. Add soda to neutralize the acid; simmer briefly until fizzing stops. Add tomato soup and milk; bring to near boiling. Serves 6. </text>
</content>
<name></name>
<script></script>
</card>
card_115536.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup shortening or butter1 package (3 ounces) cream cheese1 cup sugar1 egg yolk1 teaspoon vanilla2 1/2 cups sifted flour1/2 teaspoon salt1/4 teaspoon cinnamon</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix all ingredients. Roll out on floured board or use cookie press. Sprinkle with candy decorations. Bake at 350 degrees for 12 - 15 minutes. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>212</text>
</content>
<name></name>
<script></script>
</card>
card_222404.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup Cranberries 1(8-1/2oz can) sliced Pears in heavy syrup2 Tb Salad Oil1(15.4oz) Nut Quick-Bread Mix1 Tb grated Orange Peel1 large Egg</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Preheat oven to 350oF. Grease and flour bottom only of 8 1/2" by 4 1/2" loaf pan. In blender at medium speed or in food processor with knife blade attached, blend cranberries until corsely chopped. Transfer cranberries to large bowl. Place pears with their syrup to blender container; blend until smooth; add to bowl with cranberries. Add quick bread mix and remaining ingredients; with spoon, stir 50 strokes or just until dry ingredients are moistened. Pour batter into pan. Bake 50 to 60 minutes until toothpick inserted in center of bread comes out clean. Cool in pan on wire rack. Makes 1 loaf, 12 servings.</text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>4</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>74</text>
</content>
<name></name>
<script></script>
</card>
card_132242.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Cook cranberries, sugar and water until cranberries begin to burst; cool. Prepare vanilla pudding mix according to pie filling directions; cool. Whip cream and sweeten if desired. In a 2 - 2 1/2 quart glass bowl assemble in layers as follows: cranberries, cracker crumbs, whipped cream and pudding. Repeat layers. Top with thin layer of whipped cream and sprinkle 2 tablespoons cracker crumbs on top; cover. Refrigerate at least 5 hours, preferably overnight. Could be layered in parfait glasses. Serves 12. </text>
</content>
<name></name>
<script></script>
</card>
card_211583.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 30z box unsweetened lemon flavored gelatin1 3oz box unsweetened cherry flavored gelatin2 c boiling water2 c sugar1 20oz can juice packed crushed pineapple, undrained2 apples, peeled and diced1 12oz bag fresh or frozen cranberries, chopped1 c chopped pecans (optional)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Dissolve gelatins in water. Add sugar. Stir until dissolved. Stir in pineapple. Chill until thickened. Ad remaining ingredient. Chill until firm.Yield: 15 servingsCalories: 210/servingSodium: 7mgProtein: 3%Carbohydrate: 76%Fat: 21</text>
</content>
<name></name>
<script></script>
</card>
card_58845.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 packages (3 ounce size) raspberry jello3 cups hot water1 can whole cranberry sauce1 pint sour cream</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Dissolve jello in hot water. Partially set and add cranberry sauce and sour cream; use electric beater to mix thoroughly. Add nut meats, if desired. Pour into 6 cup mold. Serves 10.Variation: Omit sour cream. After adding cranberry sauce, fold in 1 1/2 tablespoons lemon juice and the juice from a thawed package (16 ounces) frozen raspberries; add raspberries. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>364</text>
</content>
<name></name>
<script></script>
</card>
card_191286.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 lb of cranberries2 oranges3 apples2 sm boxes of cherry jello 1/2 cup walnuts1 1/2 cup sugar3 cups water</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Peel apples, oranges and one peel from one of the oranges. Grind up apples, oranges and cranberries into a bowl.Add 1 1/2 cup of sugar to above mixture. Mix wll and until sugar is dissolved.Prepare jello with 2 hot and 1 cold cup of water. Add to mixture.Add 1/2 cup of chopped walnuts to mixture. Mix well.Pour into large glass bowl. Chill until firm.Goes great with turkey</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>260</text>
</content>
<name></name>
<script></script>
</card>
card_32906.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cups sifted flour1 teaspoon salt1 1/2 teaspoons baking powder1/2 teaspoon baking soda1 cup sugar1/4 cup shortening1 teaspoon grated orange peel3/4 cup orange juice1 egg, well-beaten2 cups fresh cranberries, coarsely chopped1/2 cup chopped nuts</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Sift dry ingredients together; cut in shortening. Combine peel, juice and egg; add to dry ingredients mixing just to moisten. Fold in berries and nuts. Turn into greased 9 x 5 x 3 loaf pan. Bake at 350 degrees for 45 - 60 minutes. Cool, wrap and store overnight. Freezes well. </text>
</content>
<name></name>
<script></script>
</card>
card_54883.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cups raw ground cranberries3 cups tiny marshmallows3/4 cup sugar2 cups diced unpared apples1/2 cup seedless green grapes1/2 cup broken walnuts1/4 teaspoon salt1 cup heavy cream, whipped</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine cranberries, marshmallows and sugar; cover and chill overnight. Add apples, grapes, walnuts and salt. Fold in whipped cream. Chill. Serves 10 - 12. </text>
</content>
<name></name>
<script></script>
</card>
card_235078.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup butter or margerine,softened1 cup granulated sugar3/4 cup brown sugar (packed)1/4 cup milk2 tb. orange juice1 egg3 cups flour1 tsp. salt1/4 tsp. soda1 cup chopped nuts2-1/2 cups coarsely chopped frozen cranberries</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Heat oven to 375. Cream butter, granulated sugar and brown sugar. Stir in milk, orangejuice and egg. Mix in remaining ingredients. Drop dough by teaspoonfuls about 2 inchesapart onto greased baking sheet. Bake 10-15 minutes. 11 dozen cookies.*If using self rising flour, omit salt and soda.</text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>132</text>
</content>
<name></name>
<script></script>
</card>
card_59028.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 envelope unflavored gelatin1/4 cup water1/4 cup sugar1/2 cup cranberry juice1/3 cup sliced celery1 cup apples, chopped</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Soften gelatin in cold water, set aside Combine sugar and cranberry juice, heat to boillng. Stir in gelatin. Chill until syrupy. Add celery and apples. Pour into 6 cup mold. Top with mayonnaise. Variation: Add 1/3 cup peanuts or walnuts with celery and apple. Serves 6. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>363</text>
</content>
<name></name>
<script></script>
</card>
card_143175.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 lbs. imitation crabmeat8 scallions, chopped8 stalks celery, diced4 hard-boiled eggs chopped1/2 cup sour cream1/2 cup mayonaise1/3 cup sweet pickle relish1 1/2 Tbs Old Bay seasoningsalt & pepper to taste</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine all ingredients and chill</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>287</text>
</content>
<name></name>
<script></script>
</card>
card_89955.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 green pepper, chopped1 small onion, chopped1 cup celery, finely cut1 large can crabmeat, flaked (or frozen)1 cup shrimp, frozen or canned1 cup mayonnaise1/2 teaspoon salt1/16 teaspoon pepper1 teaspoon Worcestershire sauce1 cup bread crumbs2 tablespoons butter, meltedPaprika</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine all ingredients except crumbs and butter; put in buttered 2 1/2 quart casserole. Mix crumbs and butter; spread over top of casserole, sprinkle with paprika. Bake at 350 degrees for 30 minutes. Serves 8. </text>
</content>
<name></name>
<script></script>
</card>
card_196680.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 lb crabmeat1/3 cup bread crumbs1/8 tsp pepper2 Tbs Old Bay Seasoning or more to taste2 Tbs mayonaise1 tsp dry mustard1 beaten egg1/4 cup parsely</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix all ingredients together. Form into patty and fry.This mixture is also very good to use as stuffing for stuffed mushrooms</text>
</content>
<name></name>
<script></script>
</card>
card_91765.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 pound hamburger1 pound bacon, cut in small pieces2 cans (28 ounce size) B & M beans1 large onion, chopped1 cup catsup4 tbsp. prepared mustard (can be less)1/4 cup molasses1/2 cup brown sugarOnion salt, garlic salt, Worcestershire sauce to taste</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Brown hamburger and bacon separately; drain. Combine remaining ingredients; add meat. Bake at 350 degrees for 1 hour or less. Serves 10 - 12. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>175</text>
</content>
<name></name>
<script></script>
</card>
card_58523.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 package unflavored gelatin2 tablespoons hot water1 pint whipping cream2 small packages cream cheese1 small carton small curd cottage cheeseLingonberries, sweetened</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Dissolve gelatin in a little cold water; add hot water. Whip cream; add cream cheese. Fold in cottage cheese. Put into 6 cup mold. Chill. Serve with lingonberries on top. Serves 8. </text>
</content>
<name></name>
<script></script>
</card>
card_22853.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Have all ingredients at room temperature; combine in large bowl; beat until smooth and elastic with electric beater. Chill several hours or over- night. Divide dough into 4 parts; roll each into a circle 1/8 inch thick; cut into pie wedges. On lightly floured board roll each wedge loosely from wide side to pointed end. Place 1 inch apart on ungreased baking sheet. Bake at 350 degrees for 20 minutes. Frost when cool. Makes 3 1/2 dozen. To make frosting:Blend all ingredients together until smooth.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>73</text>
</content>
<name></name>
<script></script>
</card>
card_230842.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Melt butter, add sugar and cornmeal. Beat eggs, adding vinager and vanilla. Add nuts and mix together well. Pour into pie shell and bake 1 hour at 325 degrees check after 45 min. depending on oven</text>
</content>
<name></name>
<script></script>
</card>
card_175802.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>4 T. margarine2 C. Bisquickgrated Parmesan cheese1 can creamed corn</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Melt margarine in jelly roll pan.Mix together bisquick and corn, turn out on lightly floured surface and kneed 15 strokes. Pat into 6 by 10 inch rectangle. Cut in half lengthwise, then cut into 10 vertical strips. Roll each in the melted margarine. Sprinkle tops with grated cheese. Bake until golden, 10-12 minutes. Serve hot. Makes about 20 sticks</text>
</content>
<name></name>
<script></script>
</card>
card_98859.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup shortening1-1/2 cups sugar2 eggs1 tsp. lemon extract1/2 cup raisins, chopped2 cups flour1 tsp. baking powder1 tsp. nutmeg1/2 tsp. salt1 cup corn meal</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cream shortening, add sugar, eggs, lemon extract, nutmeg, baking powder, salt. Beat well. Dredge raisins with 1/2 cup of flour and add. Add rest of flour, mixing thoroughly. Mix in corn meal. Drop by teaspoons onto a greased cookie sheet and flatten out with a fork. Bake 10-12 minutes at 400F.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>211</text>
</content>
<name></name>
<script></script>
</card>
card_45843.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/8 pound salt pork or 4 strips bacon, diced1 large onion, sliced3 cups diced potatoes2 cups boiling water1 1/2 to 2 teaspoons saltdash of pepper1 can (12 ounces) whole kernel corn3 cups milk</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Fry meat until crisp; remove meat bits. Saute onion in drippings. Add potatoes and boiling water; cover and simmer 10 minutes. Add remain- ing ingredients and meat bits; simmer. Sprinkle with paprika if desired. Serves 6. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>418</text>
</content>
<name></name>
<script></script>
</card>
card_45625.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 pound bacon, diced1 large onion, chopped4 stalks celery, sliced1 teaspoon finely chopped green pepper4 large potatoes, peeled and diced1/4 cup minced parsley1 pint tomatoes1 can corn niblets1/2 teaspoon soda2 chicken bouillon cubes, dissolve in 1/3 c. water2 1/2 cups milk or light creamsalt and pepper to taste</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Saute bacon slowly in large kettle. Add onion, celery and green pepper, saute slowly until tender. Add potatoes, parsley and water to just barely cover vegetables. Simmer 1 1/2 - 2 hours until potatoes are part of the broth, stirring frequently. Add tomatoes and corn, stir in soda. Add bouillon, milk or cream, and salt and pepper to taste. Heat slowly. Serves 10. </text>
</content>
<name></name>
<script></script>
</card>
card_190895.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>5 1/2 to 6 1/2 cups unsifted flour1/2 cup sugar1/2 teasp. salt2 packages active dry yeast1/2 cup (1 stick) softened marg.1 1/2 cups very hot tap water2 eggs at room temp.Middle:3/4 cup chopped pecans1/3 cup brown sugar (packed)1 teaspoon maple flavoringmelted margarine, oil, confectioners sugar frst.</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style30">n a large bowl thoroughly mix 2 cups flour, sugar, salt and undisolved yeast. Add soft margarine. Gradually add very hot tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, sraping bowl occasionally. Add eggs and 1/2 cup flour, or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, (about 8 to 10 minutes). Cover with a plastic wrap, then a towel; let rest 20 minutes. Combine pecans, brown sugar, and maple flavoring. Punch dough down; divide in half. On lightly floured board, roll 1/2 the dough into a 16 x 8 inch rectangle. Brush with melted margarine. Sprinkle 1/2 the brown sugar mixture over dough. Roll up from long side to form a 16 inch roll. Pinch seam to seal. Place edge down in circle on greased baking sheet. Seal ends together firmly. Cut 2/3 into ring with scissors at 1 inch intervals. Turn each section on its side. Repeat with other half. Brush rings with oil and cover loosely with plastic wrap. Refrigerate 2 to 24 hours.When ready to bake, let stand 10 minutes at room temp. Uncover rings.Bake in moderate oven (375) about 20 to 25 minutes. Cool on wire rack, frost if desired</span></text>
</content>
<name></name>
<script></script>
</card>
card_15451.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 package (8 ounces) cream cheese1/2 cup margarine2 egg whites1 1/2 pound loaf white bread, unsliced</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Melt cream cheese and margarine in double boiler; remove from heat and cool completely. Whip egg whites until stiff; add to cold cheese mixture. Cut crusts off bread and cut into 2 inch squares. Dip or spread bread with cheese mixture. Place on ungreased cookie sheet and let stand overnight in refrigerator. Bake at 400 degrees for 10 minutes, watch closely. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>15</text>
</content>
<name></name>
<script></script>
</card>
card_122064.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 squares chocolate1/2 cup margarine1 egg1 teaspoon vanilla2 cups powdered sugar1 cup chopped nuts1 package colored miniature marshmallowsFlake coconut</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Melt chocolate and butter in double boiler. Cool, then mix together with egg, sugar and vanilla. Mix in the nuts and marshmallows. Form into long roll. Roll in flaked coconut. Keep in refrigerator. Slice to serve. </text>
</content>
<name></name>
<script></script>
</card>
card_65819.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3/4 cup vinegar1/4 cup salad oil1/8 teaspoon salt1/8 teaspoon pepper3/4 cup sugar1/4 cup chopped onion</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Place all ingredients in mixing bowl; beat until sugar is dissolved; or place all ingredients in a covered jar and shake well for several minutes. </text>
</content>
<name></name>
<script></script>
</card>
card_181917.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>6 T butter or margerine1/3 C of sugar1 T flour2 T milk2 t instant coffee powder1/2 C ground almonds2 - 1 oz squares of semi-sweet chocolate, chopped</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Preheat oven to 325 degrees. Grease and flour 2 baking sheets. In medium sauce pan combine everything but chocolate.• Cook slowly over low heat stirring until butter melts. (2-3 min)• Drop by heaping teaspoon full 3 inches apart. Bake only about 4 min or until golden brown.• Let cool 1 minute.Loosen lace cookies with a metal spatula and role them around the handle of a wooden spoon. If they become too crisp - return them to the oven for a minute to soften. Cool on rack. Melt chocolatge and dip end of cookies in chocolate - cool on wax paper. Makes 24 cookies</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>210</text>
</content>
<name></name>
<script></script>
</card>
card_115432.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup white sugar1 cup brown sugar1 cup shortening2 eggs, beaten2 teaspoons vanilla2 cups flour1/2 teaspoon salt1 teaspoon soda2 cups oatmeal1 cup dates, chopped fine1/2 cup coconutSugar for dipping</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix by basic method (see first page of Cookie section). Roll into 1 inch balls. Dip in sugar and flatten on cookie sheet with a fork. Bake at 350 degrees for 8 - 10 minutes. Variation: for coconut cookie, add 1 1/2 cup coconut and omit dates. May also be formed into 2 inch roll, wrapped in waxed paper, chilled and sliced as refrigerator cookie. </text>
</content>
<name></name>
<script></script>
</card>
card_224343.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 (8oz) box chopped Dates1 cup chopped Pecans1 cup Brown Sugar2 cups crispy rice Cereal1/2 cup ButterConfectioners' Sugar1/2 (3-1/2 oz) can Coconut</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cook dates, sugar, butter and coconut in large saucepan for 15 minutes; stir constantly. Remove from heat and add nuts and cereal. Form into balls and roll in confectioners sugar. Makes 40 balls.</text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>4</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>152</text>
</content>
<name></name>
<script></script>
</card>
card_132053.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup flour1/4 cup brown sugar1/2 cup soft butter1 cup chopped coconut1 package vanilla pudding1 cup whipping cream, whipped, or Cool-Whip</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix flour, sugar, butter and coconut together. Brown in oven at 350 degrees; stir often and watch closely. Cook pudding as directed on package. Cool both pudding and coconut mixtures. Put 1/2 of crunch in 8" x 8" pan, then pudding, then whipped cream and top with rest of crunch. Chill overnight. For longer keeping, mix whipped cream together with pudding and put on crunch. Serves 6. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>259</text>
</content>
<name></name>
<script></script>
</card>
card_137522.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cups milk (regular or 2%)3 egg yolks3/4 cup sugar4 tablespoons flourPinch of salt2 tablespoons margarine1/2 cup coconut1 teaspoon vanilla1 baked pie shell</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Scald milk. Mix yolks, 2 tablespoons of scalded milk, sugar, flour and salt; stir into milk; cook until thick, stirring constantly. Remove from heat; add remaining ingredients. Let stand 5 minutes; stir. Pour into baked pie shell. Cover with meringue and bake at 350 degrees for 12 - 15 minutes, or frost with whipped cream and refrigerate.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>317</text>
</content>
<name></name>
<script></script>
</card>
card_11119.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 packages Dream Whip2-3/4 cup milk1 tsp. vanilla2 packages instant French Vanilla pudding (4-serving size)1 cup toasted coconut1/2 cup pecansGraham cracker crust</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix the 2 packages Dream Whip with 1 cup milk and 1 tsp vanilla. Beat for approximately 6 minutes, or until peaks form.Mix in the dry vanilla pudding mix, and remaining 1-3/4 cup milk, and beat for 2 minutes.Add the toasted coconut and pecans, and pour into graham cracker crust.Refrigerate for about an hour.BOY! Is it GOOD!!!</text>
</content>
<name></name>
<script></script>
</card>
card_193638.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2/3 cup butter or margarine2/3 cup sugar1/2 cup packed brown sugar1 large egg1 tsp. vanilla1 1/2 cups flour9 oz. Swiss dark choc. chopped in 1/2" pieces1 1/2 cups coconut1 jar (3 1/2 oz.) macadamia nuts, chopped coarse (about 3/4 cup)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Heat oven to 325. Lightly grease cookie sheets. In large bowl beat butter, sugars, egg and vanilla at medium high speed with electric mixer until fluffy. Add flour, beat just until blended. Stir in chocolate, coconut and nuts. Drop heaping tablespoonfuls dough at least 2 inches apart onto cookie sheets. Bake 17 min. or until edges of cookies are lightly browned and tops look dry. Cool on sheet slightly then remove to cooling rack. </text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>26</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>209</text>
</content>
<name></name>
<script></script>
</card>
card_20542.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 pound or 2 cups powdered sugar8 quarts or 10 2/3 cup dry milk2 2/3 cup Nestle's Quick or Hershey's1 1/3 cup Coffeemate or Preme</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix all ingredients in a 5 quart ice cream pail. Makes 50 cups if mixed with 33 1/3 cups of water. The recipe can be halved to make 25 servings. To make one serving mix 1/3 cup mix with 2/3 cup water. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>50</text>
</content>
<name></name>
<script></script>
</card>
card_167306.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 1/2 C. sugar3/4 C. cocoa1/2 tsp salt16 oz. dry milk (4 cups)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Blend - Store in air tight jar.2 T. to 5 oz hot water (may want 3); 4 T. to 8 oz hot water; 1 C. to 1 qt. hot water; 1 recipe to 1 gal hot water</text>
</content>
<name></name>
<script></script>
</card>
card_49657.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cups flour1 tbsp. sugar4 tsp. baking powder1/2 tsp. salt1/2 cup shortening1 egg, beaten2/3 cup milk</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Sift dry ingredients together. Cut in shortening until mixture resembles coarse crumbs. Add egg and milk. Knead. Roll until 3/4 inch thick; cut with biscuit cutter. Place on ungreased baking sheet. Bake in 400 degree oven for 10 to 15 minutes. Makes 12.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>72</text>
</content>
<name></name>
<script></script>
</card>
card_227493.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text><span class="style26">ARINADE 1 bottle (8 ounces) Dijon vinaigrette dressing 2 tablespoons soy sauce 1 tablespoon each Dijon mustard and frozen orange-juice concentrate 6 Cornish hens (1 to 1 1/4 pounds each), neck and giblet packet removed, rinsed and dried 1 each lemon, lime and large navel orangeGLAZE 1/4 cup frozen orange-juice concentrate, thawed 2 tablespoons each Dijon mustard and honey Fettuccine Nests (recipe follows) Garnish: leaves from kale or other greens, red and yellow cherry tomatoes</span></text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style30">. Marinade: Mix marinade ingredients in a bowl. Put 2 hens into each of three 1-gallon zipper-type food-storage bags. Add 1/3 of the marinade to each and seal. Turn bag to coat hens. Refrigerate at least 6 hours or overnight, turning bags several times.2. Heat oven to 400 F. Have ready a large roasting pan with rack. Cut orange, lime and lemon into 1-inch chunks. Remove hens from bags and discard marinade. Stuff body cavities with citrus chunks. Tie legs together with string and twist wing tips under back. Arrange hens on rack in pan.3. Roast 40 minutes, turning pan once.4. While hens roast, mix glaze ingredients. Brush glaze over hens and roast 15 to 20 minutes longer, until juices run clear when thigh is pierced and a meat thermometer registers 165 F to 170 F.5. To serve: Line serving platter (you may need 2) with kale. Twirl 6 portions pasta, one at a time, around a large meat fork. Place "nests" on platter. Set hens on nests. Garnish with cherry tomatoes.Make-Ahead Tip: Marinate the hens at least six hours, or overnight. Serve hot or at room temperature.Cook's Tip: To include these hens on a buffet, cut them in halves or quarters and serve at room temperature.</span></text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>6</text>
</content>
<content>
<layer>background</layer>
<id>2</id>
<text>928</text>
</content>
<name></name>
<script></script>
</card>
card_115039.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>5 tablespoons sugar1 cup butter2 cups flour1 teaspoon vanilla1/2 cup sugar1/4 teaspoon cinnamon</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix all ingredients. Roll into sticks the size of your finger. Press slightly. Bake at 400 degrees for 10 minutes. While warm, roll in mixture of sugar and cinnamon.</text>
</content>
<name></name>
<script></script>
</card>
card_27909.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2/3 cup sugar2/3 cup potato flakes (or 1 cup mashed potatoes)2/3 cup vegetable oil2 tsp. salt2 pkg. yeast1/2 cup warm water3 cups hot water1 egg10 to 12 cups flourFILLING:1/2 cup packed brown sugar2 tsp. cinnamon1/2 cup finely chopped pecans2 tbsp. butter, softened</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Dissolve yeast in warm water and set aside. Add potato flakes to the hot water. Using electric mixter, add suguar, vegetable oil, salt, 1 to 2 cups flour and mix for a couple minutes. When dough is warm, add yeast mixture. Add the rest of the flour; knead until smooth and elastic. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. Shape into cinnamon rolls or tea ring. Bake at 350 degrees for 20 to 25 minutes until golden brown.FILLING: Combine all ingredients and mix well. Spread rectangle with butter. Sprinkle with filling.</text>
</content>
<name></name>
<script></script>
</card>
card_172390.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 dozen medium eggs 1 cup sugar1-1/2 qts whole milk 1 bottle Cognac ( 750-ml)1 pint heavy cream, whipped Powdered nutmeg</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Separate eggs, beat yolks in large serving bowl, adding sugar whilebeating. Stir in milk and cream. Slowly add cognac. Refrigerate for 1 hour. Before serving, whip egg whites stiff. Mix into eggnog, dust with nutmeg.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>49</text>
</content>
<name></name>
<script></script>
</card>
card_21383.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 quart apple cider1 cup water1/2 cup brown sugar1/2 lemon, sliced thin1/2 orange, sliced thin1 stick cinnamon1/4 teaspoon nutmeg</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine all ingredients in a saucepan; heat to boiling; simmer 10 minutes; strain. Serve hot in a bowl or mugs. May also be served cold. Makes 8 servings and is easily enlarged for more people.</text>
</content>
<name></name>
<script></script>
</card>
card_168300.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 leg of Lamb (6 to 7 pound) 6 cloves garlic, slivered1 Tb vegetable oil 1 Tb dried rosemary, crushed1 med onion, cut in half crosswise Salt & freshly ground Pepper</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style26">reheat oven to 400o F. Prepare the lamb for roasting by cutting away the hipbone and all the excess fat. Remove the cellophane-like fell. With a paring knife make small incisions in the meat and insert the garlic slivers.Rub the lamb with the oil and rosemary and place it in a heavy roasting pan, fat side down, along with the onion and the hipbone (with most of its fat removed). Sprinkle the meat with salt and pepper. Roast the lamb on the floor of the oven (or the lowest rack, if in an electric oven), basting every 15 to 20 minutes. Turn fat side up after 1/2 hour . After 1 hour total cooking time, remove all liquid from the pan and pour 3/4 cup water into pan. Continue roasting for 15 minutes. The internal temperature should reach at least 130o for rare. Remove from the oven and place the bone under the roast to serve as a rack in the pan, then let the lamb rest for 20 minutes as dripping juices enrich the gravy. Carve and serve with pan gravy.</span></text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>35</text>
</content>
<name></name>
<script></script>
</card>
card_220641.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 quarts freshly popped corn1 1/3 cups pecans 2/3 cup almonds, blanched and toasted1 1/3 cups granulated sugar1 cup butter or margarine1 teaspoon vanilla1/2 cup light corn syrup</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>•Mix the popped corn and nuts together and spread on a heavy baking sheet, that has been lightly greased. •In a heavy saucepan, combine sugar, butter and syrup, and bring to a boil over medium heat, stirring constantly. Boil, stirring occasionally, for 10 to 15 minutes or until mixture turns a light caramel color. Remove from heat and stir in vanilla. •Pour over the popped corn and nuts and, using a wooden spoon, mix to coat the nuts and corn well. •Spread out to dry. When completely dry and tightly covered container in cool, dry place.</text>
</content>
<name></name>
<script></script>
</card>
card_220283.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3/4 cup butter or margarine, softened1/2 cup sugar1 teaspoon grated lemon rind1/2 cup ground almonds3 cups all-purpose flour1 teaspoon salt1 package active dry yeast1/2 cup warm water1 egg1/2 cup milk1 cup chopped mixed candied fruits Thin Confectioners' Sugar Frosting (see below) Red candied cherries Pecan halves Sliced green candied pineapple</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style26">Cream 1/4 cup each butter and sugar, then add lemon rind and almonds and mix well; set aside. In large bowl, mix remaining sugar, the flour and salt. Add remaining 1/2 cup butter and work in with fingers or pastry blender as for piecrust. Soften yeast in the warm water and add to flour mixture. Beat egg with the milk and add to mixture. Beat well with wooden spoon and turn into lightly greased bowl. Cover tightly with sheet of plastic wrap and refrigerate at least 4 hours or overnight. Punch down, then roll dough on lightly floured board to a 14"x10" rectangle. Sprinkle butter-sugar mixture evenly over dough; then spread evenly with chopped mixed candied fruits. Roll up from long side as for jelly roll and seal edges by pinching together. Put, sealed edge down, in ring on lightly greased baking sheet. Seal ends together firmly. With scissors or sharp knife, cut through ring from edge to center about three quarters of the way, making a cut every 3". Set a greased custard cup in center. Cover and let rise in warm place about 45 minutes. Bake in preheated 350 degrees oven about 30 minutes. Cool on wire rack. Then put on serving plate and decorate with frosting, candied cherries, pecan halves and candied pineapple. If desired, set a non drip candle in center of ring.FrostingAdd 1 to 2 tablespoons hot milk a little at a time to 1 cup confectioners' sugar, stirring to blend thoroughly, until mixture is of thin spreading consistency. add 1/2 teaspoon vanilla extract and mix well.</span></text>
</content>
<name></name>
<script></script>
</card>
card_80100.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 pound hamburgerOnionsCelery1 can chicken rice soup1 can cream of mushroom soup1 small can mushrooms2 cups chow mein noodlesCashew nuts</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Brown meat with onions and celery, drain. Add remaining ingredients except nuts. Pour into a 2 quart casserole. Sprinkle nuts on top. Bake at 350 degrees for 45 minutes. Serves 4 - 6. </text>
</content>
<name></name>
<script></script>
</card>
card_148485.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 boxes of frozen strawberries1 pound cake1 quart of chocolate ice creamMarshmallow toppingShredded coconut</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Thaw the frozen strawberries. Cut 6 thin slices of pound cake; put them on the cookie sheet. Put 2 large spoonfuls of marshmallow topping on each. Have your Mother set the oven at 350 degrees. Bake the slices of pound cake for 15 minutes. Take the spatula and put each piece of cake on a plate. Cover each piece of cake with ice cream. Add 3 spoonfuls of strawberries over the ice cream. Sprinkle coconut over the top. Serves 6. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>296</text>
</content>
<name></name>
<script></script>
</card>
card_143810.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Partially melt chocolate over very low heat. Remove from heat; stir rapidly until entirely melted. Cool, measure 1/4 cup and set aside. Blend milk into cream cheese. Beat in sugar, vanilla, salt and remaining chocolate. Beat until smooth. Spread over top and sides of cooled cake. Drizzle reserved chocolate from a spoon into thin lines over top of cake, about 1 inch apart. Quickly draw a sharp knife across the lines, alternating directions for a rippled effect. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>121</text>
</content>
<name></name>
<script></script>
</card>
card_189994.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text><span class="style27">eringue:</span><span class="style1">Combine meringue ingredients; beat until stiff.</span><span class="style27">Filling:</span><span class="style1">Combine filling ingredients in double boiler; cook filling until thick.Pour into cooked pie shell and top with meringue.Brown meringue in hot oven for 5 minutes or until golden-brown.</span></text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>316</text>
</content>
<name></name>
<script></script>
</card>
card_159803.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup butter1/2 cup cocoa4 cups sugar1 cup milk1 cup peanut butter5 cups quick cooking oatmeal1 cup coconut1 tablespoon vanilla</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix sugar, cocoa, butter, milk, and peanut butter. Bring to a rapid boil for 5 minutes. Take off of stove, add oats, coconut, and vanilla. Stir fast then drop on wax paper by spoon. Watch to make sure the mixture doesn't turn hard. Let cool and dig in. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>208</text>
</content>
<name></name>
<script></script>
</card>
card_105414.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 1/2 cups boiling water1 cup quick oatmeal1/2 cup shortening2 cups sugar2 eggs1 cup flour1/2 teaspoon salt1 teaspoon soda1/2 cup cocoa1 teaspoon vanillaCOCONUT GLAZE:1 cup powdered sugar2 cups flaked coconut2 teaspoons butter1/2 cup milk</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Pour water over oatmeal; let stand. Mix shortening, sugar and eggs; combine with oatmeal. Add flour, salt, soda and cocoa. Blend well. Bake in 9 x 13 pan at 350 degrees for 35 minutes. Top with coconut glaze.COCONUT GLAZE: Mix in saucepan. Boil until thickened, about 5 minutes, and pour on cake.</text>
</content>
<name></name>
<script></script>
</card>
card_143911.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3/4 cup milk1 scoop chocolate ice cream1 tablespoon chocolate syrup</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Put milk, ice cream and syrup in a jar. Put lid on jar tightly, and shake well until ice cream is softened and mixture is smooth. Serves 1. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>295</text>
</content>
<name></name>
<script></script>
</card>
card_114688.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text><span class="style1">/2 cup shortening1 cup sugar1 egg1/2 cup sour milk1 teaspoon vanilla1 3/4 cups flour1/2 teaspoon soda1/2 teaspoon salt1/2 cup cocoa1/2 cup chopped nutsMarshmallows cut in half</span><span class="style2">FROSTING:</span><span class="style1">2 cups powdered sugar3 tablespoons melted butter4 tablespoons cream5 tablespoons cocoa1/8 teaspoon salt1 teaspoon vanilla</span></text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix all ingredients except marshmallows. Drop by teaspoonfuls on greased cookie sheet. Bake at 350 degrees for 8 minutes. Remove from oven and press 1/2 marshmallow into each cookie. Return to oven and bake 2 minutes more. Cool, then frost.FROSTING: Beat all ingredients until smooth.</text>
</content>
<name></name>
<script></script>
</card>
card_181670.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/3 cup butter4 oz white baking bar or pieces with coca butter2 eggs1 cup sugar1 tsp vanilla1 cup flour1/4 tsp salt1/2 cup chopped macadamia nuts1/2 cup milk chocolate chips</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Grease a square baking pan. Line bottom and sides with wax paper. Grease wax paper. In a small saucepan cook and stir butter and baking bar over low heat until melted. (mixture may separate.) Set aside.In a mixer bowl beat eggs. Gradually add sugar, beating until light. Add butter mixture, vanilla, flour and salt and mix well. Stir in nuts and chips. Turn into prepared pan.Bake at 375 degrees for 35 minutes or until top is golden. Cool pan on wire rack. Loosen edges and invert. Remove wax paper and turn over. Cut into bars</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>207</text>
</content>
<name></name>
<script></script>
</card>
card_131771.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Melt chocolate chips in the top of a double boiler. Beat egg yolks with a pinch of salt; add to chocolate, remove from heat. Beat egg whites with sugar; fold into chocolate mixture. Blend in whipped cream and vanilla. Butter a 9" x 13" pan. Add a layer of cake. Pour less than half of chocolate mixture over cake; repeat cake and chocolate layers. Refrigerate overnight. Garnish with whipped cream and nuts. </text>
</content>
<name></name>
<script></script>
</card>
card_133666.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 large package Hydrox cookies, crushed1 stick of melted butter2/3 cup chocolate chips, melted1 stick of butter2 cups powdered sugar1 1/2 cup evaporated milk1 teaspoon vanilla1/2 gallon butter brickle ice cream1/2 cup chopped nuts</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine cookies and 1 stick of melted butter. Put into 2-9" x 13" pans; freeze 1 hour to harden. Combine chocolate chips and 1 stick of butter over low heat. Slowly add powdered sugar and milk. Heat to boiling, boil 8 minutes stirring constantly. Remove from heat, add vanilla. Slice ice cream over cookies. Pour hot sauce over top. Sprinkle with nuts and freeze. Serve directly from freezer. Serves 15 from each pan. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>258</text>
</content>
<name></name>
<script></script>
</card>
card_110585.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Melt chips and honey in the water. Set aside to cool. Whip cream; add salt and instant coffee Fold in chocolate mixture. Delicious topping for angel food cake. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>120</text>
</content>
<name></name>
<script></script>
</card>
card_189816.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 3 oz. pk cream cheese, softened3/4 C. softened margarine1 tsp vanilla6 1/2 C. sifted powdered sugar1/3 C. milk, room temperature4 1 oz squares unsweetened chocolate, melted, cooled3 eggs2 1/2 C. flour1 tsp baking powder1 tsp soda1 tsp salt1 1/4 C. milk</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cream cheese, 1/2 C. margarine and vanilla. Alternately beat in sugar and 1/3 C. milk. Blend in chocolate. Cover and refrigerate 2 cups mixture for frosting. Cream remaining chocolate mixture and 1/4 C. margarine. Add eggs; beat well. stir together dry ingredients. Beat into creamed mixture alternately with 1 1/4 C. milk. Turn into 2 greased and floured 9x1 1/2 inch round baking pans. Bake at 350 degrees for 30 minutes. Cool 10 minutes, remove layers from pans. Cool on racks. Remove frosting from refrigerator 15 minutes before using. Frost cake. </text>
</content>
<name></name>
<script></script>
</card>
card_203723.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 Sticks melted butter or margarine1 14-ounce can sweetened condensed milk2 1/2 pounds confectioners' sugar1 teaspoon salt1 3 1/2 -ounce can of coconut3 cups pecans or walnuts, ground finely4 8-ounce bottles of maraschino cherries2 pounds of chocolate for dipping</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>•Drain cherries and set aside while preparing fondant. •In a heavy saucepan, over low heat, melt the butter and remove from heat and allow to cool slightly. •Pour into a large mixing bowl. •Add the milk and all other ingredients except cherries and chocolate. •Mix with heavy wooden spoon or your hands until the fondant is completely mixed, smooth and creamy. It will be very stiff. •Form a small ball by rolling a piece between the palms of your hands; flatten slightly and wrap around a cherry, rolling again to form a ball. •Place on wax paper covered cookie sheet. Repeat the process until all fondant is used. •Put cherries in a cool place while chocolate is being prepared for dipping.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>151</text>
</content>
<name></name>
<script></script>
</card>
card_114596.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Put milk, chocolate and salt in top of double boiler. Cook over rapidly boiling water, stirring often, until thick (about 10 minutes). Remove from heat and stir in coconut and vanilla. Drop by teaspoonfuls on well-greased cookie sheet. Top with 1/4 cherry. Bake at 350 degrees until firm (10 - 12 minutes). </text>
</content>
<name></name>
<script></script>
</card>
card_181307.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 1/4 c flour1 teaspoon soda1 teaspoon salt1 cup softend Oleo3/4 c sugar3/4 c brown sugar2 eggs1 - 12 oz pkg of chocolate chips1 teaspoon of vanilla</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Preheat oven to 375°Combine flour, slat, and soda in large bowl. Combine also sugar and brn sugar and vanilla. Mix until creamy. Gradually add flour mixture - stir in chocolate chips. Drop by tablespoon onto ungreased cookie sheet.Bake 9-11 min at 375°</text>
</content>
<name></name>
<script></script>
</card>
card_153611.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>8 ounces sweet chocolate squares1/3 cup melted butter1/2 cup water 8oz softened cream cheese1/4 teaspoon cinnamon 1 cup powdered sugar2 teaspoons vanilla 2-9 inch pie crusts1/2 cup sugar 2 large Cool Whip1/2 cup walnuts chopped1 large vanilla pudding</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style26">repare the pudding first, according to the package instructions and put in refrigerator with waxed paper on top to cool. Remove wrapper from chocolate and shave 1 ounce into curls. Set aside. Break remaining chocolate and combine with water, sugar, and cinnamon in double boiler.Stir and cook over low until smooth. Cool. Add vanilla. Blend 3/4 cup chocolate sauce into dry ingredients of pie crust. Pat into bottom of cookie sheet. Bake at 350oF. until almost done (6-8 min). Remove and cool. Crumble into bowl and add nuts and melted margarine. Pat into bottom of 9x13 pan. Bake at 350o F. for 10 minutes, cool. Add remaining chocolate with cream cheese and powdered sugar. When well blended, fold in 1 container of Cool Whip. Spread on top of crust. Spread the vanilla pudding on cream cheese mixture. Spread the remaining Cool Whip on top and garnish with curled chocolate. Refrigerate 2 hours before serving.</span></text>
</content>
<name></name>
<script></script>
</card>
card_16108.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 package (8 ounces) cream cheese4 tablespoons chopped green pepper1 tablespoon minced onion2 tablespoons milk4 ounce jar or package dried beef, torn in pieces (pour boiling water over beef to get rid of excess salt, drain well)1 teaspoon garlic salt1/2 cup sour cream4 ounces pecans2 tablespoons buttersalt</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine first 7 ingredients; place in ovenproof serving pan or baking dish. Brown pecans in butter; sprinkle with salt; drain on a paper towel. Sprinkle pecans on top of cheese mixture. Bake at 350 degrees for 30 minutes. Serve as a vegetable dip. </text>
</content>
<name></name>
<script></script>
</card>
card_80619.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/4 pound dried beef, cut in small pieces1 can cream of mushroom soup1 cup milk1/4 pound Cheddar cheese, grated2 tablespoons finely chopped onion1 cup uncooked elbow macaroni2 hard cooked eggs, sliced</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Pour boiling water over beef, allow to stand 5 minutes, drain. Combine soup, cheese, onion, sliced eggs; mix gently. Turn into buttered dish. Refrigerate at least 4 hours or overnight. Bake uncovered at 350 degrees for 1 hour.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>174</text>
</content>
<name></name>
<script></script>
</card>
card_211353.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Perfect of tomato; and eggs; and broiled fish1 C. Basic French Dressing2 T. sweet pickle relish3 T. chili sauce1/2 tsp Worcestershire sauce</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine all ingredients and blend thoroughly by shaking in tight covered glass jar</text>
</content>
<name></name>
<script></script>
</card>
card_71213.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 pounds ground beef1 cup chopped onion2 cups chopped celery1/2 cup minced green pepper1 can (46 oz.) tomato juice3 cans (15 oz. size) kidney beans1 teaspoon chili powder (more to taste)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>In 6 quart Dutch oven brown ground beef in a dab of butter; add salt and pepper to taste. Add onion, celery, green pepper and 3 cups tomato juice; simmer for 20 minutes or until celery is tender. Add remaining tomato juice, kidney beans and chili powder; simmer 20 minutes more. Makes 12 servings. </text>
</content>
<name></name>
<script></script>
</card>
card_205966.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 3 pound chicken1 can cream of chicken soup1 can cream of celery soup1 C. soul cream1 pk cornbread stuffing mix-(herb seasoned)1 stick margarine1 C. chicken broth</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Boil chicken until tender. Bone and skin chicken. Cut into bite size pieces and arrange in 9x12 casserole. Mix soups and spoon over chicken. Top with stuffing mix. Melt margarine in chicken broth and pour evenly over mixture. Bake at 350 degrees for 1 hour. ( You may add peas or broccoli before stuffing mix, if desired</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>343</text>
</content>
<name></name>
<script></script>
</card>
card_233998.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text><span class="style46">/4 lb. skinned, boned chicken breast</span><span class="style49">Marinade:</span><span class="style46">1/2 teaspoon salt2 teaspoons rice wine or dry sherry1 teaspoon soy sauce1 egg yolk1/8 teaspoon pepper</span><span class="style49">Lemon sauce:</span><span class="style46">1/4 cup sugar1/4 cup chicken broth2 tablespoons water1/2 teaspoon salt2 teaspoons cornstarch1 teaspoon sesame oil (or vegetable oil)Juice of one lemon (about 1/4 cup)6 tablespoons cornstarch2 tablespoons all-purpose flour8 cups oil for deep-frying1 tablespoon vegetable oil1 sliced lemon, if desired</span></text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style46">ut chicken breasts into very thin 2" by 1-1/2" slices. Combine marinade ingredients in a medium bowl. Add chicken; mix well. Let stand 15 minutes. Combine ingredients for lemon sauce in a small bowl; mix well and set aside. Mix flour and cornstarch in a medium bowl. Dip chicken in flour mixture to coat. Heat 8 cups oil in a wok over medium-high heat to 350 degrees F (175 degrees C). Reduce heat to low. Carefully lower flour-coated chicken into hot oil with a slotted metal spoon. Deep fry 30 seconds to a minute, until chicken is light golden. Remove chicken with a slotted spoon, draining well over wok. Arrange on a platter. Remove oil from wok except 1 teaspoon. Heat oil remaining in wok over medium heat. Stir Lemon Sauce into hot oil. Bring to a boil. When sauce thickens slightly, add 1 tablespoon vegetable oil to make sauce glossy. Stir sauce and pour over chicken. Garnish with lemon slices and serve immediately. Makes 4 servings. </span></text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>4</text>
</content>
<name></name>
<script></script>
</card>
card_75889.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>5 - 6 chicken breasts or 1/2 chicken1 carrot1 - 2 onions1 - 2 celery ribs with leaveswatersalt1 small jar mushrooms1 can cream of mushroom soup1 pint sour cream1 cup chicken broth (reserved)1 package (8 ounce) Pepperidge dressing</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Simmer first 6 ingredients until chicken is tender; cool. Reserve broth. Remove chicken from bones; place big pieces of chicken in a 9" x 13" pan. Scatter mushrooms over chicken. Combine soup, sour cream and cup of chicken broth; pour over chicken. Prepare dressing according to directions on package. Put dressing over chicken. Bake at 350 degrees for 30 - 40 minutes. Serves 12. </text>
</content>
<name></name>
<script></script>
</card>
card_87820.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>4 chicken breasts (or 3 cans, 5 ounce size) diced boned chicken1 small onion, chopped1 can cream of mushroom soup1 can cream of chicken soup1 scant cup milk1/2 to 1 cup chicken broth1 dozen tortillas broken into 1 inch squares1 can mushrooms, drained2 small cans green chili sauce1 pound shredded cheese (Monteray Jack or Cheddar)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Wrap chicken breasts in foil; bake until tender. Remove meat from bones and set aside. Saute onions in small amount of butter. Combine soups, milk and broth. Butter a large (2 - 3 quart) casserole. Layer 1/2 tortilla pieces, 1/2 the chicken, onions, mushrooms, one can chili sauce and half the cheese. Repeat layers ending with cheese. Can be refrigerated up to 24 hours be- fore baking. Bake at 325 degrees for 1 1/2 hours. Serves 8 - 10.</text>
</content>
<name></name>
<script></script>
</card>
card_205595.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1-8 oz pkg spaghetti2- 10 3/4 oz cans of condensed chicken broth1/3 cup butter1/3 cup flour1 cup heavy creamsalt & pepper to taste2 Tbs finely chopped parsley1 1/2 lbs. chicken breast boneless,skinless and cooked, cut into pieces1 cup chopped mushroom2 Tbs grated Parmesan cheese</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Preheat oven to 375 degrees.Cook spaghetti to package direction. Drain.In a medium saucepan, heat chicken broth until bubbly. In large saucepan, melt butter over low heat. Stir in flour until well-blended. Cook 3-5 minutes, until bubbly. Remove from heat. Stir in Chicken broth until smooth. Return to heat. Stir in cream, salt, pepper and 1 Tbs parsely. Stir in chicken, mushrooms & spaghetti. Put in 3 qt baking dish. Sprinkle with cheese & parsley.Bake uncovered 30 - 35 minutes</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>342</text>
</content>
<name></name>
<script></script>
</card>
card_211181.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>10 chicken breasts, boned10 slices bacon1 package dried chopped beef1 can cream of mushroom soup1 pint sour cream</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Put layer of beef in bottom of 9" x 13" pan. Wrap each boned breast with slice of bacon and lay on top of beef. Combine soup and sour cream; pour over chicken rolls. Bake at 275 degrees for 4 hours; partially cover.</text>
</content>
<name></name>
<script></script>
</card>
card_77513.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 package (10 ounce) sharp natural Cheddar cheese4 chicken breasts, boned, skinned2 eggs, beaten3/4 cup dry bread crumbs1/3 cup margarine1 cube chicken bouillon1 cup boiling water1/2 cup chopped onion1/2 cup chopped green pepper2 tablespoons flour1 teaspoon salt1/4 teaspoon pepper2 cups cooked white rice1 cup cooked wild rice1 can (3 ounces) sliced mushrooms, drained</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cut cheese into 8 sticks. Cut chicken breasts in half, flatten each to 1/4 inch thickness. Roll each piece around stick of cheese. Dip in egg, then in bread crumbs; brown in margarine, remove and set aside. Dissolve bouillon in water. Cook onion and green pepper in margarine until tender; add flour, seasonings and bouillon. Cook until thickened. Add rice and mushrooms; pour into shallow casserole. Top with chicken. Bake at 400 degrees for 20 minutes. Serves 8. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>341</text>
</content>
<name></name>
<script></script>
</card>
card_76875.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Combine cream cheese and butter, cook until smooth. Add remaining ingredients except rolls and cheese; heat while blending together. Separate crescent rolls; using a rolling pin form 4 squares, 2 crescent rolls per square. Place filling on each square and seal; sprinkle with Parmesan cheese. Bake at 350 degrees for 25 minutes or until done. Serves 4. </text>
</content>
<name></name>
<script></script>
</card>
card_205566.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>4 chicken breast (1 lb), boneless, skinless1/2 lb large mushrooms1/2 stick of butter2 cup dry white wine1/2 tsp tarragon1/2 tsp salt1 Tbs flour12 oz pkg wide noodles</text>
<text>Cook chicken hearts until tender, marinate in French dressing for two days. Roll in melted cheese thinned with cream; roll in chopped nuts. Serve on colored picks. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>14</text>
</content>
<name></name>
<script></script>
</card>
card_205079.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 C. chopped cooked chicken1 lb Mexican Velveeta cheese1 C. sour cream1/2 C. chopped onion8 tortillasoil1/3 C. chopped tomato14 C. pitted ripe olive slices</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mexican Chicken EnchiladasCombine chicken, 1/4 lb cheese, 3/4 C. sour cream and onion; mix lightly. Dip tortillas in hot oil; drain. Fill tortillas with chicken mixture. Roll up; place, seam side down, in 12 x8 inch baking dish. Combine remaining cheese and sour cream in saucepan; stir over low heat until smooth. Pour over tortillas. Bake at 359 degrees for 20 minutes. Top with tomato and olives.(Serves 4 to 6</text>
</content>
<name></name>
<script></script>
</card>
card_86307.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 packages (10 ounce size) frozen broccoli or 1 head fresh4 - 5 chicken breasts, cooked and boned2 cans (10 ounce size) cream of chicken soup3/4 cup mayonnaise1 teaspoon lemon juice1 cup Cheddar cheese</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cook broccoli in salted water until tender, drain; arrange on bottom of greased pan 12" x 7 1/2". Layer chicken pieces on top of broccoli. Mix lemon juice, soup, mayonnaise; pour on top. Sprinkle shredded Cheddar cheese on top. Bake at 350 degrees for 35 minutes or until heated. Serves 4 - 6. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>173</text>
</content>
<name></name>
<script></script>
</card>
card_76157.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>4 cups diced cooked chicken3 cups fine soft bread crumbs1 1/2 cup cooked rice3/4 cup chopped onion3/4 cup chopped celery1 jar (2 ounce) pimento, chopped3/4 teaspoon salt3/4 teaspoon thyme1 1/2 cup chicken broth1 1/2 cup milk4 eggs, slightly beatenSAUCE:1 can (10 1/2 ounce) cream of mushroom soup1/4 cup milk1 cup sour cream</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine all ingredients; place in greased 9" x 13" pan. Bake at 350 degrees for one hour or until knife inserted comes out clean. Cut in squares. Serve with sauce. Serves 10 - 12.SAUCE: Combine all ingredients; heat. Stir until blended. </text>
</content>
<name></name>
<script></script>
</card>
card_85918.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup chicken broth2 cans mushroom soup3 cups diced cooked chicken1 can tuna, drained1/4 cup minced onion1 cup diced celery1 can (5 ounce) water chestnuts, sliced3 ounces chow mein noodles1/3 cup toasted almonds</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine all ingredients except almonds and put ina 2 quart casserole. Bake at 325 degrees for40 minutes. Before serving add almonds. Serves 8.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>172</text>
</content>
<name></name>
<script></script>
</card>
card_75277.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>4 chicken breast halves4 ounces Swiss cheese4 thin slices boiled ham1 cup seasoned croutons, crushed1/4 teaspoon garlic salt1/4 teaspoon onion salt1/4 teaspoon paprika4 tablespoons butter or oleo, melted</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Remove skin from chicken breasts; cut meat in one piece from bones. Pound breast halves slightly to flatten. Divide cheese into 4 equal cubes. Roll a ham slice around each cheese cube; roll chicken breast around the ham; secure with a wooden pick. Combine crouton crumbs, garlic and onion salt and paprika. Roll stuffed chicken breasts in melted butter, then in crumb mixture to coat well. Arrange in single layer in greased baking dish. Bake at 375 - 400 degrees for 40 - 45 minutes, until golden brown. Serves 4. </text>
</content>
<name></name>
<script></script>
</card>
card_204823.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>12 slices bread4 cup chicken - skinless, boneless, cooked1 cup mushrooms - chopped1 can mushroom soup1 can celery soup2 cup milk4 eggs2 tsp salt2 oz pimento cheese2 cup pepperidge farm dressing 1/2 cup oleo</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Butter 10 X 15 pan. Line with Bread slices.Cut chicken in to cubes. Put the chicken, mushrooms, salt and cheese over the bread.Mix together soups, milk, eggs. Pour over chicken mixture.Bake at 350 degrees for 1 hour.Remove and sprinke on Pepperidge farmdressing and butter.Bake 30 minutes longer.b</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>338</text>
</content>
<name></name>
<script></script>
</card>
card_85570.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 package (10 ounce) frozen broccoli1 can (4 ounce) mushroom pleces, drained1/2 cup slivered almonds1/4 cup margarine1/2 cup flour2 teaspoons saltPepper1/8 teaspoon thyme1/8 teaspoon curry powder2 cups milk1 cup chicken broth4 hard-cooked eggs, sliced2 cups cubed cooked chicken1 can (3 1/2 ounce) French fried onions</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cook broccoli according to directions on package until just barely tenderi drain thoroughly. Fry drained mushrooms and almonds in margarine in a large skillet. Add flour, salt, pepper, thyme, curry powder; stir to blend. Gradually add milk and chicken broth; cook, stirring, until thickened. Fold in eggs, chicken and broccoli. Pour into a shallow 2 quart casserole, cover surface with onions and heat at 325 degrees until bubbly (about 20 minutes). Don't eliminate any of the spices in this casserole. Serves 6. </text>
</content>
<name></name>
<script></script>
</card>
card_87685.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cups Minute rice1 chicken, cut up1 can cream of mushroom soupI can cream of chicken soup3/4 cup milk1 envelope dry onion soup</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Layer rice and chicken in the bottom of a well greased 9" x 13" glass cake pan. Combine soups and milk; pour over chicken. Shake onion soup over all. Cover with foil. Bake at 325 degrees for 3 hours. Serves 6. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>171</text>
</content>
<name></name>
<script></script>
</card>
card_87398.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3/4 cup regular rice3/4 cup wild rice1 pound bulk pork sausage1 can (6 ounce) bamboo shoots1 cup sliced celery1 can (4 ounce) mushrooms2 cans mushroom soup1 teaspoon salt1 teaspoon Worcestershire sauce1/2 cup water3 - 4 cups cut-up cooked chicken1/2 cup slivered almonds1 1/2 cups bread crumbs1/4 cup melted butter</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cook rice as instructed on box. Brown sausage in skilleti stir and break up into small pieces; drain off fat. Mix sausage and rice with remaining ingredients except crumbs and butterj put in a 3 quart casserole. Mix bread crumbs and butter; sprinkle over the top. Bake at 375 degrees for 40 - 45 minutes. Serves 10 - 12. </text>
</content>
<name></name>
<script></script>
</card>
card_87071.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup rice1 can cream of celery soup1 can cream of chicken soup1 can evaporated milk1/4 cup Western dressing1/4 cup milk1/4 cup butter or margarine1/2 cup slivered almondsParmesan cheese Chicken pieces</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine all ingredients except chicken and cheese; heat in saucepan. Pour 1/2 of soup mixture in a baking dish. Arrange chicken pieces in single layer. Pour rest of mixture on top. Sprinkle with cheese. Bake at 275 degrees for 2 1/2 hours. Serves 6 - 8, depending on how much chicken is used. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>170</text>
</content>
<name></name>
<script></script>
</card>
card_45169.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Cook broccoli as label directs adding bouillon cubes instead of salt; drain well, reserve liquid. Add milk to reserved liquid to make 2 cups. In electric blender place 1/2 cup liquid, broccoli, oregano, undiluted soup; cover and blend until smooth. Pour mixture into pan with rest of liquid and cream; heat, DO NOT BOIL. Add salt and pepper to taste. Serves 8. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>417</text>
</content>
<name></name>
<script></script>
</card>
card_166996.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 T. (1/4 stick)margarine 3/4 tsp. seasoned salt2 1/4 tsp. Worcestershire sauce4 C. Chex1/2 C. mixed nuts1/2 C. pretzelsThings you will need:Large resealable plastic bag.small microwave bowllarge microwave bowlpaper towels</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>In small bowl melt margarine on high for 300-45 seconds. Add seasoned salt and Worcestershire sauce to melted margarine; mix well. Pour cereals, nuts and pretzels into large bag. Pour margarine mixture over cereal mixture. Seal tightly. Shake bag until pieces are evenly coated. Pour contents of bag into large bowl.. Microwave on high 3 to 3 1/2 minutes. Stop to stir every minute. Spread on paper towels to cool. Store in plastic bag. Makes 4 cups</text>
</content>
<name></name>
<script></script>
</card>
card_166901.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 C. margarine1 1/4 tsp seasoned salt4 1/2 tsp worcestershire sauce2 C. Corn Chex2 C. Rice Chex2 C. Bran Chex2 C. Wheat Chex1 C. salted mixed nuts</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Preheat oven to 250 degrees. Heat margarine in large shallow roasting pan. (about 15x10x2) in oven until melted. Remove. Stir in seasoned salt and worcestershire sauce. Add Chex and nuts. Mix until all pieces are coated. Heat in oven 1 hour. Stir every 15 minutes. Spread on absorbent paper to cool. Makes about 9 C. (Party mix may be frozen and thawed at room temperature in container in which it was stored.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>13</text>
</content>
<name></name>
<script></script>
</card>
card_181237.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>9 C. Chex brand cereals1 C. Semi sweet chocolate pieces1/2 C. peanut butter1/4 C. (1/2 stick) margarine1/4 tsp vanilla1 1/2 C. powdered sugar</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Measure out ingredients. Pour cereal into large bowl and set aside. Combine chocolate pieces, peanut butter and margarine in 1 qt. microwave bowl. Microwave on high 1 to 1 1/2 minutes. or until smooth. Stir after 1 minute. Stir in vanilla. Pour chocolate mixture over cereal, stirring until all pieces are coated. Then pour cereal mixture into plastic bag. with powdered sugar. Seal securely. Shake until all pieces are coated. Spread on waxed paper to cool. Store in resealable plastic bag</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>206</text>
</content>
<name></name>
<script></script>
</card>
card_166410.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 tsp onion powder2 tsp garlic powder2 tsp chili powder2 tsp salt1/4 C. sugar1 C. oleo4 C, of each of the Chex cerealssalted nutspretzels</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Melt oleo and mix with the ingredients above oleo. Mix all ingredients below oleo together in large bowl, pour seasoning over and mix together. Pour into a large cookie sheet and heat in a cool (200 degrees) oven for 1 to 2 hours or until crisp. Pour on paper towels and let cool. Store in airtight container</text>
</content>
<name></name>
<script></script>
</card>
card_180846.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 1/4 c butter or marg., softened2 c sugar2 eggs2 t vanilla3/4 c cocoa2 c unsifted all-purpose flour1 t baking soda1 t salt1 c chopped nuts (optional)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cream butter and sugar in large mixer bowl. Add eggs and vanilla; blend well. Combine cocoa, flour, baking soda and salt; blend into creamed mixture. Stir in nuts (if using nuts). Drop teaspoon amounts onto ungreased cookie sheet. Bake at 350° for 7 1/2 minutes. DO NOT OVERBAKE. COOKIES SHOULD BE SOFT. THEY WILL PUFF DURING BAKING, AND FLATTEN UPON COOLING. Cool on cookie sheet until set (about 1 minute); remove to wire rack to cool completely. Makes about 4 1/2 dozen.For best chewy results, keep batter and cookie drops refrigerated until immediately before baking.From Alisa Arnett</text>
</content>
<name></name>
<script></script>
</card>
card_151773.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text> 2 packages (8 ounces each) cream cheese, at room temperature 1/2 cup granulated sugar 1 large egg 2 teaspoons vanilla extract 2 tubes (8 ounces each) refrigerated crescent-roll dough 1 can (21 ounces) cherry-pie filling, well drained Glaze: Yolk of 1 egg beaten with 1 teaspoon water Garnish: confectioners' sugar</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style26">. Heat oven to 350 F. Lightly butter a 15 1/2 x 10 1/2-inch jelly-roll pan (cookie sheet with sides).2. In a medium-size bowl, mix cream cheese, sugar, egg and vanilla with a large wooden spoon until smooth.3. Remove dough from 1 crescent-roll tube. Unroll and place in middle of prepared pan. Pat out with fingers, pressing perforations together, until dough completely covers bottom of pan. Warm in oven 4 minutes until slightly dry (to set bottom crust).4. Remove from oven and cool slightly. Spread cheese mixture over dough evenly to edges.5. Scatter cherries evenly over cheese.6. Unroll remaining sheet of crescent-roll dough and separate into 8 triangles along perforations. Arrange triangles on top of cherries as shown above. They will not cover the surface completely; just be sure to space them evenly. Brush triangles with egg glaze.7. Bake 30 minutes, or until top crust is golden and cheese mixture is set.8. Cool in pan on wire rack before dusting with confectioners' sugar.</span></text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>16</text>
</content>
<content>
<layer>background</layer>
<id>2</id>
<text>278</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>257</text>
</content>
<name></name>
<script></script>
</card>
card_32636.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 1/2 cups sugar1/2 cup shortening3 eggs, beaten1 small jar cherries, cut fine1/2 cup cherry juice1/2 cup chopped nuts1/2 cup coconut (optional)2 1/2 cups flour1/4 teaspoon salt2 teaspoons baking powder1/2 cup milk</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cream sugar and shortening, add eggs, mix well Add remaining ingredients. Put in 2 greased loaf pans. Bake at 350 degrees for 40 minutes. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>71</text>
</content>
<name></name>
<script></script>
</card>
card_16719.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3/4 cup water2 tablespoons butter4 squares unsweetened chocolate2 cups sugar3 tablespoons light corn syrup2 teasoons vanilla extract10 oz. maraschino cherries</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Place a large heavy saucepan over low heat. Add the water and butter; when boiled, chop the chocolate into pieces and while melting, stir constantly. When chocolate is melted add sugar and corn syrup, then bring back to a boil. Lower the heat and allow the mixture to simmer for 15 minutes without stirring. Add the vanilla and cherries and stir very gently. Serve warm over ice cream. Store any leftovers in a jar with a lid. This sauce sets up very hard when cold. Refrigerate until next use. To warm again, heat open jar in saucepan of water very slowly,.Warning: This sauce has been found to be fattening and may be hazardous to your size.</text>
</content>
<name></name>
<script></script>
</card>
card_216542.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>10-12 Irish potatoes, cooked and prepared as for mashed potatoessalt and pepper to taste 1c. Hellmanns'mayo (put in while potatoes are hot)1c. Velveeta cheese, diced with a little butter</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mash well and put in a butterd casserole dish. Top with bacon bit</text>
</content>
<name></name>
<script></script>
</card>
card_98331.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cups cooked brown rice2 cups, 1/2 inch broccoli slices1 cup julienne carrots1 cup sliced zucchiniI cup cut green beans1 jar (16 ounces) marinara sauce (or make your own)1 cup shredded Colby cheese1 cup Monterey Jack cheese</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Place rice in bottom of 10" x 6" x 2" baking dish. Cook broccoli, carrots, zucchini and green beans in boiling water 5 - 7 minutes covered; drain. Reserve 4 zucchini slices for garnish. Spoon vegetables over rice; top with marinara sauce. Cover and bake at 375 degrees for 30 - 40 minutes. Combine cheeses; sprinkle over all. Return to oven uncovered for 5 minutes. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>437</text>
</content>
<name></name>
<script></script>
</card>
card_199906.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>FILLING: 10 lbs. ground beef 1/4 C. salt1 T. pepper2 T. Oregano1 lb.. green pepper1 lb. dry bread crumbs12 eggs, beaten3 1/3 C. milk3 lbs cheese, shredded2 T. salt2 T. dry mustard2 T. worcestershire sauce3 C. tomato sauce</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Serves 50- 2 pans 12x20x2 inchesMake a basic pie crust, roll out and place in pans. Bake 10 minutes at 450 degrees.Brown beef and drain excess fat.Add seasoning (salt, pepper, oregano, grn pepper) and bread crumbs to beef and spread over baked crust.Combine eggs, milk , seasoning, worcestershire sauce, and cheese. Spread evenly over meat mixture.Distribute tomato sauce evenly over cheese mixture. Bake 1 hour at 350 degrees</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>34</text>
</content>
<name></name>
<script></script>
</card>
card_146378.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Tortilla shells (frozen soft tortillas)Cheddar or Colby cheese (as much as you like)Salt to taste</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Put tortillas on ungreased cookie sheet; add slices of cheese on top and sprinkle a little salt on top to taste. Heat in 300 degree oven until cheese melts (about 5 to 10 minutes). Make as many as you'll eat. </text>
</content>
<name></name>
<script></script>
</card>
card_166314.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 lb med mushrooms1/4 cup finely chopped green onions1 clove garlic, finely chopped1/4 cup butter1/2 cup bread crumbs1/4 cup grated Parmesan cheesesalt to taste</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cut ends from mushroom stems. Remove stems from mushrooms, chop stem finely. Cook and stir mushroom stems, green onions, garlic in butter over medium heat until tender (approx. 5 min.) Remove from heat and stir in remaining ingredients.Fill mushroom caps with mixture. Place mushrooms filled sides up in greased baking dish. Bake at 350 degrees for 15 minutes then Broil for 3 more minutes. Serve hot</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>12</text>
</content>
<name></name>
<script></script>
</card>
card_15141.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>14 - 16 graham crackers, crushed1/2 cup butter, melted2 packages (8 ounce size) cream cheese2 eggs3/4 cup sugar1 teaspoon vanilla1/2 pint sour cream2 tablespoons sugar1 teaspoon vanilla</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix crumbs and butter; spread evenly in pie tin. Combine cheese, eggs, sugar and vanilla; beat for 20 minutes with electric mixer. Pour into crust. Bake at 350 degrees for 20 minutes. Remove from oven. Combine sour cream, sugar and vanilla; spread on top of pie. Bake at 400 degrees for 5 minutes. Cool and chill thoroughly in refrigerator. Serve plain or with fruit, fresh or frozen. </text>
</content>
<name></name>
<script></script>
</card>
card_7242.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 8oz. container extra sharp cheddar cheese food1 8oz. pk cream cheese, softened.2 T. chopped pimento1 T. chopped green pepper1 tsp grated onion1 tsp Worcestershire sauce1/2 tsp. lemon juiceChopped parsleyChopped nuts.</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine cheese food and cream cheese, mix until well blended. Add 1 T. pimento, green pepper, onion, Worcestershire sauce and juice; mix well. Chill. Form into ball (OR CAN BE MOLDED INTO TREE SHAPE) Top with parsley, nuts and remaining pimento. Serve with crackers. Makes about 2 cups. VARIATIONS: Substitute any of the following for 1 T. pimento, green pepper, onion., Worcestershire sauce and lemon juice: 2 T. chopped green chilies, 1/4 tsp hot pepper sauce, 1/4 tsp chili powder or 1/2 C. chopped pecans, 1 T. sherryor 2 1/2 oz pk smoked sliced beef - chopped, 2 T. chopped green onion, 1 T. mustard (Prepared kind)or 2 T. chopped chives, dash of garlic powde</text>
</content>
<name></name>
<script></script>
</card>
card_102004.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 1/2 C. mayonnaise1/2 C. buttermilk1/2 C. finely shredded Cheddar cheeseDash of Worcestershire sauceDash red wine vinegarPinch of salt, pepper, red pepper.</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine all ingredients and blend thoroughly. Store in tightly covered container in refrigerator</text>
</content>
<name></name>
<script></script>
</card>
card_210476.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3/4 C. vegetable oil1/3 C. cider vinegar1/2 C. sugar1 tsp salt1 tsp. dry mustard1 tsp celery seed1 heaping tsp grated onion</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Place ingredients in blender and blend until blended and thick. Store in tightly covered jar in refrigerator. Makes about 1 1/2 Cups dressing</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>360</text>
</content>
<name></name>
<script></script>
</card>
card_98129.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>4 cups sliced celery1 can water chestnuts, slicedChopped pimento (optional)1 can cream of chicken soupl/2 cup crushed potato chips or 1 cup slivered almonds, sauted in butter</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cook celery 8 minutes; drain. Add remaining ingredients except chips; mix well. Pour into a 1 1/2 quart casserolei sprinkle potato chips or almonds on top. Bake at 375 degrees for 20 - 30 minutes until slightly brown. Serves 6. Variation: Use 2 cups celery and 2 cups carrots, omit pimento. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>436</text>
</content>
<name></name>
<script></script>
</card>
card_210141.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>7 egg whites1/8 C. sugar1/2 T. white pepper1/2 T. salt1/2 C. tarragon vinegar1/2 qt vegetable oil1 T. freshly ground garlicJuice from 2 lemons</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Whip egg whites until fluffy. While beating egg whites on low speed, slowly add oil. Combine all other ingredients in a separate bowl and mix. Add mixture to oil and egg whites and serve</text>
</content>
<name></name>
<script></script>
</card>
card_165848.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 medium cauliflower, or 2 packages frozen1/4 green pepper, diced1/4 cup butter1/4 cup flour1 teaspoon salt2 cups milk1/2 pound fresh mushrooms or 1 large can6 pieces pimento cheeseDash paprika</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cook cauliflower. Brown green pepper in butter; stir in flour, add salt and milk. Add mushrooms. Put half of cauliflower in 1 - 1 1/2 quart casserole, cover with half of cheese slices, cover with half of sauce; repeat layers. Sprinkle with paprika. Bake at 350 degrees for about 30 minutes. Serves 6. </text>
</content>
<name></name>
<script></script>
</card>
card_155106.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup lightly toasted Cashew pieces Cardamom seeds from 2 to 4 pods (1/8 to 1/4 ts ground)1 cup finely chopped DatesFinely grated peel of 1 Orange1/2 cup dried Coconut, toasted and then powdered in blender</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Chop cashews rather fine (the blender chops them too fine). Removecardamom from pods and grind with a mortar and pestle or between two spoons. Combine cashews and cardamom in a bowl with dates and orange peel. Knead mixture with fingertips until uniform, then roll into balls and coat them with coconut.</text>
</content>
<name></name>
<script></script>
</card>
card_97334.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/4 cup melted butter1/4 cup sliced almonds1/4 cup fine bread crumbs2 bunches carrots, cooked and mashed2 tablespoons cream1/2 teaspoon grated1/2 teaspoon salt1 tablespoon melted butter2 tablespoons brown sugar1/2 teaspoon pepper1/4 teaspoon nutmeg</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine first 3 ingredients, spread in bottom of greased ring mold. Combine remaining ingredients; mix well. Pour carrot mixture into mold. Bake at 350 degrees for 45 minutes. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>435</text>
</content>
<name></name>
<script></script>
</card>
card_65473.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 medium sized carrots, chopped2 tablespoons oil2 buds garlic (juice only)1 cup mayonnaiseSalt and pepper to taste</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Put chopped carrots, oil and garlic juice in blender, finely grind carrots. Pour into bowl; add mayonnaise and salt and pepper. Serve with tossed salads. Yield: about 1 1/2 cups. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>359</text>
</content>
<name></name>
<script></script>
</card>
card_113770.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Combine dry ingredients; mix well. Beat in eggs, one at a time. Add carrots; beat until well mixed Pour into greased and floured 9 x 13 pan. Bake at 350 degrees for 35 - 40 minutes. Frost with Cream Cheese Frosting, below.FROSTING: Combine all ingredients; mix.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>119</text>
</content>
<name></name>
<script></script>
</card>
card_189565.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 1/2 C. salad dressing (like Miracle Whip)2 eggs1 tsp vanilla2 C. flour1 3/4 C. sugar2 tsp baking soda1 tsp baking powder1/2 tsp salt3 C. shredded carrots1 C. chopped nutsNUTTY CREAM CHEESE FROSTING1 8 oz. pk cream cheese, softened1/2 C. margarine1 tsp vanilla4 C. powdered sugar1 C. finely chopped nuts</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>1 1/2 C. salad dressing (like Miracle Whip)2 eggs1 tsp vanilla2 C. flour1 3/4 C. sugar2 tsp baking soda1 tsp baking powder1/2 tsp salt3 C. shredded carrots1 C. chopped nutsFROSTINGCombine cream cheese, margarine and vanilla, mixing until well blended. Gradually add sugar, beating until light and fluffy. Stir in nuts</text>
</content>
<name></name>
<script></script>
</card>
card_40391.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 1/2 yeast cakes (1/2 large yeast cake)3 tablespoons sugar1 1/4 cups milk1/2 cup butter3 eggs1/2 cup sugar4 1/2 cups flour1/2 teaspoon salt7 - 12 cardamom seedsFROSTING:1 cup powdered sugara little water1/2 teaspoon almond extract</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix yeast cake and sugar in a cup and set aside. Heat milk and butter to scalding or boiling point. Beat eggs well with mixer; gradually add sugar to eggs while beating. Add cooled milk and butter to egg mixture. Gradually add flour, salt and seeds (removed from pods and ground fine in a cloth), using mixer until dough becomes stiff, and then continue to mix by hand. Add yeast mixture with the flour. Let dough rise in bowl until doubled. (Cover with cloth.) Beat it down again with spoon and let rise again. After the second rising, pour dough out on floured board. Cut into 4 parts; cut each part into 3 strips and braid. Place braids on greased cookie sheets. Raise third time. Bake at 350 degrees for 30 minutes. Frost while hot.To make frosting: Combine all ingredients to spreading consistency.</text>
</content>
<name></name>
<script></script>
</card>
card_140849.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup sugar1 cup white syrup1/8 teaspoon salt1 cup coffee cream1/4 cup butter1 teaspoon vanilla</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix together and cook over low heat until hard ball is formed (260 degrees) and creamy colored. Add vanilla. Pour into buttered 8" x 8" dish </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>150</text>
</content>
<name></name>
<script></script>
</card>
card_30425.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 loaves frozen bread doughbuttercinnamon1/3 cup butter1/3 cup brown sugar1/3 cup sweetened condensed milk</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Thaw bread loaves; roll out to about 10 x 14 inch rectangle. Spread with butter and sprinkle with cinnamon. Roll up jelly roll fashion, sealing edges; cut into 8 or 9 rolls. Melt butter, brown sugar and milk in a round 9 inch cake pan. Place rolls on caramel; let rise until over double in size. Bake at 350 degrees for 20 - 25 minutes. Turn out of pan onto a cooling rack. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>70</text>
</content>
<name></name>
<script></script>
</card>
card_175611.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 loaf frozen bread dough, thawed or (or 1 pk frozen roll dough, thawed)1/4 C. margarine1/4 C. brown sugar3 oz pk vanilla pudding (not instant)1 T. milk1/2 C. chopped pecans1/4 sugar mixed with 1 tsp. cinnamon.</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Grease sides and bottom of a 9 inch square baking pan and sprinkle with part of the pecans. Cut or pull 1/2 of the bread dough into little pieces, roll each in cinnamon mixture before placing in bottom of pan. Melt margarine in small saucepan and remove from heat. Stir in brown sugar, then dry pudding mix, then milk. Pour half of this over bread pieces; top with pecans. Break rest of the dough, rolling in cinnamon and adding to pan. Pour rest of sauce over all, cover. At this point, rolls can be covered with plastic wrap and refrigerated overnight or left at room temperature to rise for about 3 hours. Sprinkle any remaining cinnamon over top and spray with Pam vegetable coating. Bake in preheated 350 degree oven for 30 minutes, covering with foil the last 10 minutes if rolls are becoming too brown. Invert on serving plate</text>
</content>
<name></name>
<script></script>
</card>
card_110318.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 -4 quarts popped corn1/4 C. margarine1/2 C. brown sugar1 T. dark syrup1 T. light corn syrup1/8 tsp soda1/4 C. salted peanuts</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine margarine and brown sugar, corn syrup and salt. Heat, stirring constantly until margarine is melted and sugar is dissolved. Continue cooking, stirring occasionally for 3 minutes. Add soda add stir until mixture is evenly colored, light and foamy. Add popped corn and peanuts, stirring to evenly coat with caramel sauce. Pour on to wax paper and separate kernels. Let set a few minutes</text>
</content>
<name></name>
<script></script>
</card>
card_124361.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2/3 cup shortening2 cups brown sugar2 eggs, beaten2 teaspoons vanilla1 cup flour2 teaspoons baking powder1/2 teaspoon salt1 cup nuts or coconut (optional)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix by basic method. Spread thinly on well greased and floured 10 x 15 pan. Bake at 350 degrees for 30 minutes Do not overbake. </text>
</content>
<name></name>
<script></script>
</card>
card_154184.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 C sugar1/2 C Water1 C honey or corn syrup1 ts VanillaYour choice of food colorings</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style26">utter or oil cookie cutters that are open at both top and bottom, or metal candy molds. Place on a well-greased baking sheet. Place a nylon string loop under each cutter or mold if ya wanna hang 'em.Combine sugar, honey, and water in a heavy 2-qt saucepan. Cook, stirring constantly, until sugar dissolves, scraping down the sides of the pan to get all the sugar crystal. Cook at that point without stirring again until 300oF. on candy thermometer (or hard crack stage--when dropped into very cold water, separates into hard, brittle threads).Remove from heat and stir in vannila and coloring. Working quickly, use a wooden spoon to fill cookie cutters about 1/4" deep, or fill molds with mixture. If candy cools too fast to pour, stir over low heat again just enough to melt.Allow candy to harden thoroughly before removing from molds.Note: In place of vanilla extract, you can use lemon for yellow; lime, peppermint, spearmint for green; red--cranberry juice may be used in place of the water, or fruit juice for other colors/flavors.</span></text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>149</text>
</content>
<name></name>
<script></script>
</card>
card_146713.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>On a plate place 1 piece of lettuce, top with 1 pineapple ring. In center of ring, stand 1/2 banana, cut side down. Top with maraschino cherry. Serves 1. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>294</text>
</content>
<name></name>
<script></script>
</card>
card_145998.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>6 cups water 1/2 cup sugar4 cups walnuts shelled1 pinch salt</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Bring water to a boil. Add walnut meat. Return to boil and boil one minute. Drain, rinse with hot water. Put in bowl. Add sugar, stirring until dissolved. Deep fat fry at 350oF. until golden brown. Drain and stir in salt. Stir until cool.</text>
</content>
<name></name>
<script></script>
</card>
card_101857.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup white sugar1 cup brown sugar2 tabl espoons cornstarch, heaping6 tablespoons butter or margarine5 medium sweet potatoes1 cup orange juice1 orange, sliced1/2 cup pecans</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix sugars and cornstarch. Add juice and cook until thick and glossy; add butter. Grease baking dish and pour 1/3 of sugar mixture on bottom. Add potatoes, orange and pecans. Top with remaining sugar mixture. Bake at 350 degrees until mixture bubbles. Serves 6 - 8. </text>
</content>
<name></name>
<script></script>
</card>
card_216273.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Drain pickles and discard the juice. Spoon spices into empty jar. Cut pickles into quarters lengthwise, then layer pickle pieces and sugar into jar. Replace lid and shake jar to coat pickles. Place in refrigerator for about 10 to 14 days, shaking gently daily to keep them moist and crisp.Another way to candy dill pickles is to add sugar to juice in jar and proceed as above</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>434</text>
</content>
<content>
<layer>background</layer>
<id>1</id>
<text>1 quart dill pickles (not kosher)1 C. sugar1 T. pickling spice</text>
</content>
<name></name>
<script></script>
</card>
card_158900.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Take any cake mix (I like strawberry).Mix in 1/3 cup of vegetable oil and 2 eggs.Add chocolate chips or nuts as desired.Drop onto a baking sheet and bake like a cookie (e.g. 400 deg F. for 8 minutes?)</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>204</text>
</content>
<name></name>
<script></script>
</card>
card_70997.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>12 large cabbage leaves1 beaten egg1/4 cup milk1/4 cup finely chopped onion (optional)1 teaspoon salt1/4 teaspoon pepper1 pound ground beef (raw)1 cup cooked riceSAUCE:1 can tomato soup1 tablespoon brown sugar1 tablespoon lemon juice1 teaspoon Worcestershire sauce</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Immerse cabbage leaves in boiling water for 3 minutes until limp; remove, and pat dry. Mix other ingredients and put 1/4 cup in center of each cabbage leaf; fold over sides and roll up each leaf. Place rolls in crock-pot, folded side down. Pour sauce over rolls, cover and cook on low 7 - 9 hours. Serves 6 - 8. SAUCE: Combine all ingredients.</text>
</content>
<name></name>
<script></script>
</card>
card_134848.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>6 tablespoons butter2 1/4 cups brown sugar1 cup cream (slightly warmed)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Melt butter in 7 inch frying pan over moderate heat; add brown sugar, stir constantly until dissolved. Bring to a boil slowly; boil 1 minute, do not stir when boiling. Remove from heat. Add cream. Stir briskly until smooth and creamy. Keeps well up to 3 weeks in refrigerator. Makes approximately 3 - 3 1/4 cups. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>407</text>
</content>
<name></name>
<script></script>
</card>
card_158676.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup shortening2 cups brown sugar, firmly packed2 eggs1/2 cup buttermilk3-1/2 cups flour1 tsp. baking soda1 tsp. salt</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix shortening, brown sugar, and eggs. Stir in buttermilk. Sift together flour, soda, and salt, and add to first mixture. Chill. Drop by teaspoonfuls about 2" apart onto lightly greased baking sheet. Bake in hot oven (400 degrees) 8 to 10 minutes until set (almost no imprint remains when touched with finger). </text>
</content>
<name></name>
<script></script>
</card>
card_114162.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup butter1 1/2 cups brown sugar2 eggs, beaten1 cup sour cream1 teaspoon vanilla1/2 teaspoon baking powder1 teaspoon soda1/2 teaspoon salt2 1/2 cups flour2/3 cup nutsFROSTING:6 tablespoons butter1 teaspoon vanilla1 1/2 cups powdered sugar4 tablespoons hot water</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix all ingredients. Chill 1/2 hour. Drop on cookie sheet. Bake at 350 degrees for 8 - 10 minutes.FROSTING: Slightly brown butter in skillet. Stir in other ingredients and spread on cookies.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>203</text>
</content>
<name></name>
<script></script>
</card>
card_114287.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 C. mayonnaise1 C. buttermilk1/2 tsp garlic powder2 tsp onion powder2 to 3 drops hot pepper sauce1/2 tsp saltWorcestershire sauce or other seasoned sauce1/4 tsp pepper2 tsp sugar</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix all ingredients thoroughly. Store in refrigerator. Snipped parsley or crumbled Roquefort or blue cheese may be added</text>
</content>
<name></name>
<script></script>
</card>
card_175327.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 cups self-rising flour4 tsp baking powder1/4 tsp baking soda1 tsp salt1/2 cup shortening1 1/2 cup buttermilk melted butter</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Heat oven to 450 degrees.In large bowl combine flour, baking powder, baking soda, salt and shortening. Blend well (consistency of coarse meal). Add buttermilk until softdough. Sprinkle with flour and knead for 10 - 12 times. Make biscuit.Bake for 10 - 14 minute</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>69</text>
</content>
<name></name>
<script></script>
</card>
card_174896.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Scald and let cool:1 C. milk1/2 C. margarine1/2 C. sugarDissolve:2 pks dry yeast 1/4 C. warm water1 tsp salt3 eggs, well beaten5 C. flour</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>When cool and dissolved, combine and add eggs. Gradually add flour. P{ut into a greased bowl and let stand until doubled in size. Divide dough into 2 or 3 parts and roll out like pie crust. Brush with melted butter and cut into pie wedges. Roll up and let rise again and bake at 375 degrees until light brown</text>
</content>
<name></name>
<script></script>
</card>
card_219660.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cups sugar1 cup light corn syrup1 cup water3 cups dry toasted mixed nutsor 3 cups unsalted roasted mixed nuts2 tablespoons butter or margarine2 teaspoons vanilla2 teaspoons baking soda</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style26">Butter a baking pan, 15x10x1•Mix sugar, corn syrup, and water in a large heavy saucepan; cover; heat to boiling. Uncover and cook rapidly to 236 degrees on a candy thermometer. (A teaspoon of syrup dropped into cold water will form a soft ball.)•Stir in nuts slowly, keeping mixture bubbling all the time, then cook rapidly, stirring constantly, to 280 degrees on candy thermometer. (A teaspoon of syrup dropped in cold water will form a very hard ball.)•Stir in butter or margarine; continue cooking to 300 degrees on candy thermometer. (A teaspoon of syrup dropped into cold water will separate into threads that are hard and brittle.) Remove form heat.•Stir in vanilla; sprinkle soda over top quickly, then stir vigorously about 15 seconds, or until mixture is puffy.•Pour into prepared pan at once; cool completely. Break into bite-size pieces. Store in a container that has a tight-fitting lid.</span></text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>148</text>
</content>
<name></name>
<script></script>
</card>
card_189256.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Measure crisco into a bowl. Add a little sugar at a time. Mix well with your hands. Add liquids. Ready to spread on a cake or make roses, grapes or other decorations on a cake.Stores very well</text>
</content>
<name></name>
<script></script>
</card>
card_189032.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 1/4 cups stuffing croutons3/4 cup hot water1 - 2 tablespoons butter, melted1/3 cup evaporated milk1 pound lean ground beefAdd seasonings to taste (i.e., onions, salt, pepper)SAUCE:1 can (10 3/4 ounce) cream of mushroom soup2 teaspoons Worcestershire sauce1 tablespoon catsup</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Soak croutons in water mixed with butter. Thoroughly mix milk, beef and seasonings. Divide into 5 equal patties. On waxpaper, pat each into a 6 inch circle. Put 1/4 cup stuffing in the center of each meat pattie. Draw meat up on sides over the stuffing; almost seal meat at top. Place them in baking dish, cover with sauce. Bake uncovered at 350 degrees for 40 - 45 minutes.SAUCE: Combine all ingredients.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>33</text>
</content>
<name></name>
<script></script>
</card>
card_147489.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup butter2 squares chocolate2 eggs, beaten1 cup sugar1/2 cup chopped nuts1 teaspoon vanilla1/2 cup flourFUDGE FROSTING:2 tablespoons butter1 square chocolate1 teaspoon vanilla2 cups sifted powdered sugar1/4 cup cream</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Melt butter and chocolate; add to eggs mixed with sugar. Add nuts, vanilla and flour. Bake in buttered, floured 8 x 8 pan at 350 degrees for 28 minutes. Frost.FROSTING: Melt butter and chocolate; add remaining ingredients to spreading consistency. </text>
</content>
<name></name>
<script></script>
</card>
card_113058.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 egg whites1 cup brown sugar, packed1 tablespoon lemon juice1/2 cup finely chopped nuts</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Just before cake is removed from oven, beat egg whites until foamy. Beat sugar and lemon iuice into egg whites until stiff. Carefully spread on hot 9 x 13 cake. Sprinkle with nuts. Bake at 400 degrees for 8 - 10 minutes or until brown.</text>
</content>
<name></name>
<script></script>
</card>
card_51350.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 package (12 rolls) small dinner rollsbutter1 package (8 ounces) cream cheese2 egg yolks1/2 teaspoon salt1 tablespoon minced onion1 can (4 1/2 ounces) shrimp or crab meat1/4 cup mayonnaise</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cut rolls in half; butter cut side. Beat cheese, egg yolks, salt and onion until well blended. Mix shrimp or crab and mayonnaise. Spread shrimp mixture on bread and cover with cheese mixture. Broil until bubbly, watching very closely. Makes 24 buns. </text>
</content>
<name></name>
<script></script>
</card>
card_85182.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>With rice cover bottom of 3 - 4 quart greased casserole. Layer broccoli on top of rice. Melt butter, add onion and saute until tender but not brown. Add flour, salt and pepper. Remove from heat; gradually add milk. Return to heat, cook, stirring constantly, until sauce thickens. Add ham, pour sauce over broccoli. Cover with enough cheese to cover the ham. Toss bread crumbs with melted butter; cover ham with bread crumbs. Bake at 350 degrees for 45 minutes. Serves 8 - 10. </text>
</content>
<name></name>
<script></script>
</card>
card_44936.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 tablespoons margarine or butter1 clove garlic, cut in halfpackages (10 ounce size) frozen chopped broccoli6 cups hot water4 chicken bouillon cubes1 tablespoon tomato paste1/2 teaspoon saltdash of pepperseasoned croutons</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Melt margarine in large saucepan over medium heat; brown garlic in margarine, then throw away; add broccoli, cook until just heated. Add water, bouillon cubes, tomato paste, salt and pepper; cook 5 - 10 minutes. Force soup through a fine sieve or blend smooth in blender. Cook over medium heat, stirring constantly until heated, about 10 -15 minutes. Serve with croutons. Serves 4 - 6. </text>
</content>
<name></name>
<script></script>
</card>
card_209596.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 lg bunch of fresh broccoli2 can chicken broth3 cup milk2 1/2 cup chopped ham2 tsp salt1/4 tsp pepper2 cup light cream1 lb swiss cheese - grated1/4 cup butter</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cook broccoli covered in 1 can of chicken broth for about 6 minutes ( do not add water). Remove broccoli from broth. Cool & chop coarsely. Add remaining broth, milk, ham. salt & pepper. Bring to a boil over medium heat. Stir in remaining ingredients & broccoli. Simmer for 10 to 15 minutes or until served</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>416</text>
</content>
<name></name>
<script></script>
</card>
card_96584.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 package (10 ounce) frozen chopped broccoli1 medium onion, chopped1/4 cup margarine1 jar (8 ounce) processed cheese spread or 1 cup American processed cheese1 can cream of mushroom soup, or cream of chicken soup1 cup cooked rice (about 1/3 cup rice before cooking)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Saute partially thawed broccoli and onion in margarine; add cheese, stir until melted. Add soup and simmer a few minutes. Add rice; put into a 1 - 1 1/2 quart casserole. Bake at 350 degrees for 30 minutes or longer. Serves 6.Variations:Add mushrooms or chopped celery and cook with onion.Add 1 - 2 cups cooked diced chicken with rice. </text>
</content>
<name></name>
<script></script>
</card>
card_96268.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 package (10 ounce) frozen chopped broccoli1 can cream of chicken soup1 tablespoon flour1/2 cup sour cream1/4 cup grated carrot1 tablespoon grated onionsalt and pepper to taste3/4 cup herb-seasoned stuffing mix2 tablespoons butter, melted</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Partially cook broccoli according to package directions; drain. Mix remaining ingredients except stuffing and butter; stir in cooked broccoli. Turn into a buttered 2 quart casserole. Toss stuffing mix with butter; sprinkle around the edge of the casserole. Bake at 350 degrees for 30 - 40 minutes. Serves 6 </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>433</text>
</content>
<name></name>
<script></script>
</card>
card_96034.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Mix butter and cracker crumbsi spread 1/2 in bottom of 7" x 11" baking dish. Place broccoli on top; top with cheese. Top with rest of cracker crumbs. Bake at 350 degrees for 30 minutes. Serves 10 - 12. </text>
</content>
<name></name>
<script></script>
</card>
card_95906.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 - 10 oz pkg chopped broccoli1 can cream of mushroom soup1/4 cup milk1/4 cup mayonaise1 egg - beaten1/2 cup cheddar cheese - shredded1/3 cup butter1/4 to 1/2 cup of breadcrumbs</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cook broccoli with out salt according to the direction on the package. Drain.Combine soup, milk, mayonaise, egg, cheese. Mix in broccoli with mixture. Put the mixture in a glass baking dish.Melt butter. Add breadcrumbs (approx. 1/4 to 1/2 cup) to the butter until mixture is solid. Sprinkle over broccoli mixture. Bake at 350 degrees for 30 -35 minutes</text>
</content>
<name></name>
<script></script>
</card>
card_215689.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 20 oz pks frozen chopped broccoli1/4 C. chopped onion3 T. margarine1 10 oz can cheddar cheese soup2 eggs, beaten1/2 C. bread crumbs1/4 slivered almonds</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cook and drain broccoli. Melt margarine in sauce pan and saute onions till soft. Use extra margarine to butter bread crumbs. Blend together onion,, soup and eggs. Place on broccoli in 2 qt. casserole dish. Add soup mixture and blend well. Top with buttered bread crumbs and almonds. Bake 325 degrees for 40 to 45 minutes</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>431</text>
</content>
<name></name>
<script></script>
</card>
card_174721.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 C. shortening1/2 tsp salt2 C. flour1/4 C water2 sticks margarine2 C. sugar1 tsp vanilla2 C. milk</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine flour and salt; cut in shortening until mealy. Add water, mix well. Roll dough out on floured board to 1/4 inch thickness. Spread with margarine and 1 C. sugar. Roll dough up like a jelly roll. Cut in 1 1/2 inch thickness as for cinnamon rolls. Place in greased pan. Bake at 350 degrees about 20 to 25 minutes. When done, combine milk with 1 C. sugar and vanilla. Bring to a boil. Pour over rolls. Return to oven and bake about 7 minutes longer</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>68</text>
</content>
<name></name>
<script></script>
</card>
card_128028.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 cups soft bread crumbs (use 4 cups for firmer pudding)2 cups milk1/4 cup butter1/2 cup sugar2 eggs, slightly beaten1/4 teaspoon salt1 teaspoon cinnamon1/2 cup raisins</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Put bread crumbs in 1 1/2 quart baking dish. Scald milk with butter; blend into crumbs. Add remaining ingredients. Place baking dish in pan of hot water 1 inch deep. Bake until silver knife inserted 1 inch from edge comes out clean. Bake at 350 degrees for 40 - 45 minutes. Serves 6. </text>
</content>
<name></name>
<script></script>
</card>
card_171464.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Preheat oven to 350oF. Tear bread inot 2-inch pieces. In a large bowl, add half-and-half, sugar, nutmeg, cinnamon, vanilla, and half the butter. Add eggs and mix well. Add bread and allow to sit 5 minutes.Grease a 9 x 12 x 2-inch baking pan and add bread mixture. Dot top with remaining butter and bake for 1 hour. Let cool and serve with vanilla sauce.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>256</text>
</content>
<name></name>
<script></script>
</card>
card_69201.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>16 medium to large cucumbers6 medium white sliced onions1 green pepper, sliced3 cloves garlic1/3 cup canning salt3 cups distilled white vinegar5 cups sugar1 1/2 teaspoon tumeric1 1/2 teaspoon celery seed2 tablespoons mustard seed</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Wash cucumbers thoroughly, slice very thin, do not peel. Layer cucumbers, onions, green pepper, gar- lic and salt (about 3 layers). Mix a tray of ice cubes through the pickles. Put another tray on top and let stand for 3 hours. Drain thoroughly and discard ice water. Combine vinegar, sugar and spices in large pan. Add cucumber mixture and heat just to boiling. DO NOT BOIL. Put into jars and seal. Makes about 8 pints. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>358</text>
</content>
<name></name>
<script></script>
</card>
card_171799.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 Envelopes unflavored gelatin 3/4 cup milk, heated to boiling3/4 cup cold whipping or heavy cream1/4 cup sugar3 Tb brandy 3 Tb cream de cacao1 cup ice cubes ( about 6-8) 9 inch graham cracker crust</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>In 5-cup blender, sprinkle unflavored gelatin over chilled cream; let stand 3-4 minutes. Add sugar, brandy and cream de cacao; process at high speed until blended. Add ice cubes, one at a time ; process at high speed until ice is melted. Pour into prepared crust and chill until firm. Garnish, if desired, with maraschino cherries. </text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>8</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>315</text>
</content>
<name></name>
<script></script>
</card>
card_35828.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 eggs2 1/2 cups milk1/2 teaspoon vanilla1 cup whole wheat pastry flour1 1/2 teaspoon honey1 cup bran</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Put all ingredients into blender, blend at high speed until the consistency of thick cream. When frying, use a teaspoon of butter in pan each time. Serves 5. </text>
</content>
<name></name>
<script></script>
</card>
card_174577.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 1/4 C. flour1 T. baking powder1/4 tsp salt2 T. sugar1 C. All Bran or Bran Buds1 C. Milk1 egg3 T. vegetable oil or shortening</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Stir together flour, baking powder, salt and sugar. Set aside. Combine in large mixing bowl: cereal and milk. Let stand a few minutes until cereal is softened. Add egg and oil. Beat well. Add flour mixture; stir only until combined. Spoon into 12 muffin cups. Bake 400 degrees for 25 minutes or until lightly browned. 115 calories per muffin</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>67</text>
</content>
<name></name>
<script></script>
</card>
card_170785.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 bunches celery 4 Tb olive oil1-1/2 Tb red wine vinegar 2 cups chicken broth Salt and Pepper to taste</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Trim any discoloration from root bottoms of celery but allow the ribs to remain attached. Cut each bunch of celery in half lengthwise. Cut the tops off, leaving the bottom halves about 5 inches long. Reserve some of the celery leaves for garnish. Place celery in a single layer in a shallow casserole, cut side up. Drizzle the olive oil evenly over the celery. Stir the red wine vinegar into the chicken broth. Pour the mixture over the celery. Sprinkle with salt and pepper to taste. Cover the dish with foil and bake at 350oF. for 1-1/4 to 1-1/2 hours. Serve hot or cold. Sprinkle a few of the celery leaves on top as garnish.</text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>6</text>
</content>
<name></name>
<script></script>
</card>
card_80202.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 - 1 1/4 pounds ground beef1 cup tomato sauce1 package Sloppy Joe seasoning mix (or your own spices for Sloppy Joes)2 tablespoons onions, chopped1/2 teaspoon salt2 cans Pillsbury crescent rolls 1 cup shredded Cheddar cheese</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Grease 9" x 13" baking pan. Brown beef and drain. Stir in tomato sauce, seasoning mix, onion and salt. Simmer while preparing dough. Separate each can of crescent dough into 2 large rectangles. Press 2 rectangles over bottom of pan. Spoon hot meat mixture over dough; sprinkle with cheese. Place remaining rectangles over top of cheese; brush with milk. Bake at 425 degrees for 15 - 20 minutes until golden brown. To serve cut in squares. Serves 6 - 8. To make ahead, prepare, cover and refrigerate up to 2 hours before baking. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>169</text>
</content>
<name></name>
<script></script>
</card>
card_79803.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 - 4 pounds beef short ribs cut and trimmed1 tablespoon cooking oil2 cups sliced carrots (approximately 4 large carrots)1/2 cups turnip strips (3 small turnips)1 cup sliced celery1 cup sliced onion4 cups water1 can (6 oz.) tomato paste1 tablespoon salt1/4 teaspoon pepper1 cup water1 tablespoon sugar1 tablespoon vinegar2 beets, sliced in strips1 head cabbage, cut in 6 wedgesDairy sour cream</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>In large Dutch oven, brown ribs in oil; drain. Add carrot, turnip, celery, onion. Blend together the 4 cups water, tomato paste, salt and pepper; pour over vegetabl es. Cover, bake at 350 degrees for 2 hours. Skim off fat. Combine remaining 1 cup water, sugar and vinegar; add to meat mixture. Add beet strips; place cabbage wedges on top mixture, pushing partially into liquid. Cover and continue baking 1 1/2 hours. Pass sour cream to spoon on top servings, if desired. Serves 6. </text>
</content>
<name></name>
<script></script>
</card>
card_152746.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text><span class="style26">/4 C raisins1/4 C currants1/2 C brandy5-6 cups bread or all purpose flour, approximately2 packages dry yeast1 1/2 ts salt1/2 C sugar1/4 ts dried maceRind of one orange, grated1- 1/4 C hot milk (120o-130oF.)2 eggs or 4 egg yolks at room temperature1/4 C (1/2 stick) butter at room temperature1/2 C chopped almondsTopping1 cup confectioners' sugar mixed with 1 ts warm water or warm milkand 1/4 ts almond extract 1/2 C whole pecans 8 red and green candied cherries, halved.</span></text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style32">rease one 11 x 17 baking sheet. Place the raisins and currants in a bowl and cover with brandy. Soak for 30 minutes. Drain and pat dry. (I found they plumped better overnight). Place 2-1/2 C flour in a large mixing bowl and add the yeast, salt, sugar, mace, and orange rind. Stir to blend. Pour in the heated milk and stir with a wooden spoon 50 strokes or for 2 minutes on electric mixer to make a heavy batter. Drop in the eggs or egg yolks and beat to blend with the dough. When the eggs have been absorbed, stir in the butter and beat until smooth. Gradually stir in more flour (about 3 cups) to form a soft, elastic dough. Turn the dough onto a lightly floured work surface and knead about 10 minutes, until dough is smooth and elastic.Add small quantities of flour if dough is sticky. Knead in the plumpedraisins and nuts. Place in a greased bowl and turn to coat dough. Cover with plastic wrap and leave until the dough has doubled in bulk (about 1-1/2 hours). Punch the dough down and turn onto a lightly floured work surface. Divide the dough in half and place one half in the bowl to reserve. Divide one piece of dough into 4 equal pieces. Let set 10 minutes. Shape 3 of the four pieces into smooth rope like strips about 14" long. Place them side by side on the baking sheet. Beginning in the middle, braid toward each end. Pinch the ends together and tuck under. Divide the fourth piece into three equal pieces about 10" long. Braid the strands. With the side of the hand, strike a channel down the center of the larger braid or with a knife make a 1/4 " cut along the top. Lay the smaller braid in the depression and push it into the braid.Cover with wax paper and let rise until doubled in bulk. The pecans and cherries can be tucked into the braid and baked into the loaf. Preheat the oven to 400o degrees about twenty minutes before bread has finished rising. Place the pan in the oven for 10 minutes, then turn the heat down to 350o and bake for an additional 40 minutes or until the bread sounds hollow when tapped on the bottom crust. Carefully lift the loaves off the baking sheet with a spatula and transfer to a wire rack. Cool. Drizzle on the confectioners icingafter loaves have cooled 20-30 minutes. Decorate with cherries and pecans place randomly on loaf.</span></text>
</content>
<name></name>
<script></script>
</card>
card_58115.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 package (6 ounces) cherry jello 2 cups boiling water1 cup cold water1 can (22 ounces) blueberry pie filling1 can (8 1/4 ounces) pineapple, crushed (drained)1 cup chopped nuts (optional)1 carton (9 ounces) Cool Whip1 package (3 ounces) cream cheese</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Dissolve jello in hot water, add cold water, pie filling, pineapple and nuts. Chill in 9 x 13 dish until firm. Blend Cool Whip and cream cheese; spread on top of jello. Serves 10 - 12. Variation: Vary pie filling and jello as desired. </text>
</content>
<name></name>
<script></script>
</card>
card_127404.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/4 cup butter or margarine1/2 cup sugar1 egg, beaten1 1/2 teaspoon baking powder1/2 teaspoon salt1 cup sifted flour1/3 cup milk1 pint fresh blueberries or thawed frozenTOPPING:1/2 cup sugar1/3 cup flour1/2 teaspoon cinnamon1/4 cup butter or margarine</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cream together butter and sugar; add egg. Combine baking powder, salt and flour; add to creamed mixture along with milk. Spread in 10 inch glass pie pan which has been greased and floured. Scatter blueberries over top.TOPPING: Blend sugar, flour and cinnamon; cut in butter Scatter crumb mixture over the berries. Bake at 375 degrees for 45 minutes. Serve somewhat warm with ice cream or whipped cream. </text>
</content>
<name></name>
<script></script>
</card>
card_11342.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 carton (12 ounces) sour cream4 ounces blue cheese, crumbled1/4 cup chopped green onions2 tablespoons wine vinegar1 package Good Season's Cheese-Garlic dry dressing</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine all ingredients. For best flavor refrigerate overnight. Makes 2 cups. May also be used as a salad dressing if diluted with half-and-half to desired consistency.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>9</text>
</content>
<name></name>
<script></script>
</card>
card_209267.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cups cake flour2-1/4 tsp. baking powder3/4 tsp. salt1 cup heavy cream1-1/2 cups powdered sugar1/2 cup water1 tsp. almond extract3 egg whites, stiffly beatenICING:2 cups powdered sugar3 tablespoons light creamDash salt2 tsp. dry sherry rum, or cold coffeeFinely chopped peanuts</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style26">ombine flour, baking powder, and salt; set aside. In a mixing bowl, whip cream until soft peaks form; gradually fold in sugar. Combine water and extract; add alternately with flour mixture to cream mixture, gently folding ingredients together after each addition just until combined. Fold in egg whites. Spread into a greased and waxed paper lined 13x9 baking pan. Bake at 350 for 25-30 minutes or until cake tests done and is very lightly browned. Cool on a rack for 10 minutes. Remove from pan; cool completely. With fork, break cake into 1-1/4 to 1-1/2 inch pieces; set aside. For icing, mix sugar, cream, salt, and sherry until smooth. If icing is too thin, add additional sugar; if it's too thick, stir in more cream. To frost, spear each cake cube with a fork; hold over bowl of icing and spoon icing over cake, coating all sides. Excess icing will drip back into bowl. Dip frosted cake cubes into peanuts. Place on a wire rack.</span></text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>72</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>255</text>
</content>
<name></name>
<script></script>
</card>
card_83842.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 pound ground beef1 can (4 ounce) mushrooms, drained1 can (3 1/2 ounce) French fried onions (reserve 1/2 cup)1 can cream of mushroom soup (or celery)1 cup dairy sour cream1 egg1 teaspoon celery seed1/2 teaspoon salt1 can (10 ounce) refrigerated biscuits (1O)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Brown and drain ground beef. In an ungreased 2 1/3 - 3 quart shallow casserole, combine beef, mushrooms and French fried onions. In medium sauce pan heat soup till bubbly; stir in 1/2 cup sour cream. Pour over meat mixture. Cover casserole. In small bowl combine 1/2 cup sour cream, egg, celery seed and salti cover. Refrigerate both bowls until ready to bake. To serve, separate biscuits; cut in half forming 20 half circles. Place cut side down around the edge of casserole. Sprinkle the reserved French fried onions over biscuits. Pour sour cream - egg mixture over the top. Bake at 375 degrees for 30 - 40 minutes until deep golden brown. Serves 4 - 5. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>168</text>
</content>
<name></name>
<script></script>
</card>
card_173542.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>5 C. flour3 tsp. baking powder1 tsp soda1 tsp salt3/4 C. warm water1 envelope dry yeast1 1/2 buttermilk3/4 C. oil</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Dissolve soda in buttermilk and yeast in warm water. Mix other ingredients together and then mix with liquids. Cover and keep in refrigerator. Must store in large container because it will rise. Pinch off needed amounts; place in greased pan. Start in COLD oven, cook till brown. about 20 minute</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>66</text>
</content>
<name></name>
<script></script>
</card>
card_226815.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text> 3 boxes (16 ounces each) poundcake mix 6 plain, flat, round cookies (each 3 1/2 to 4 inches in diameter) 2 cans (16 ounces each) ready-to-spread vanilla frosting Red and yellow food color (see Note) 2 brown M&M candies 2 large marshmallows 1/4 cup granulated sugar 20 or more spearmint jelly-candy leaves 1 can (16 ounces) ready-to-spread milk-chocolate frosting 1 can (16 ounces) ready-to-spread chocolate-fudge frosting 1 box (21/2 ounces) chocolate-snap cookies, coarsely crushed About 30 pignoli (pine) nuts</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style32">. Heat oven to 350 F. Grease two 8-inch layer-cake pans and one 2 1/2 to 3-quart metal or ovenproof glass mixing bowl with a rounded bottom.2. Prepare 1 double batch cake batter as directed on package, using 2 packages cake mix. Then prepare 1 single batch. Fill each layer-cake pan 2/3 full. Scrape remaining batter into prepared bowl. Bake pans 30 to 35 minutes and bowl 55 to 60 minutes, or until a pick inserted in centers comes out clean. Cool on wire racks, 15 minutes for pans and 30 minutes for bowl. Invert cakes on racks and let cool completely.3. "Tomato slices": Place plain cookies on wire rack set over waxed paper. Put 1/2 cup vanilla frosting in a small saucepan. Stir over low heat until melted and smooth. Remove from heat and stir in red food color (and a bit of yellow if needed) until frosting is tomato-colored. Brush or spoon on top and sides of cookies. Let stand at least 30 minutes, until firm to the touch.4. "Mustard": Spoon another 1/2 cup vanilla frosting into a small bowl. Stir in yellow food color until mustard-colored. Cover to prevent drying.5. "Eyes": Use a dot of vanilla frosting to glue M&M "pupils" on marshmallows.6. "Lettuce": Sprinkle granulated sugar on work surface. Working with 1 at a time, place spearmint leaf on the sugar and roll with a rolling pin until flattened and edges are jagged.7. Put remaining vanilla frosting in a medium-size bowl. Stir in milk-chocolate frosting and red and yellow food color, a little at a time, until frosting is the color of a burger bun. Place 1 cake layer on serving plate. Cover with frosting. Arrange "lettuce" on top and around edges.8. Place remaining cake layer on waxed paper. Cover with chocolate-fudge frosting. Press crushed chocolate-snap cookies into frosting to simulate a hamburger patty. Using pancake turners, lift patty onto "lettuce"-lined bun. Spoon "mustard" about 1 inch from edge of top of burger, letting some run down sides. Top with "tomato slices."9. Trim "hump" (where cake has risen) off bowl cake. Place cake trimmed-side down on waxed paper and frost with remaining bun-colored frosting. Lift onto tomato-topped burger. Glue eyes in position with frosting. Press pignoli nuts in place on top.</span></text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>20</text>
</content>
<content>
<layer>background</layer>
<id>2</id>
<text>840</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>116</text>
</content>
<name></name>
<script></script>
</card>
card_158381.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1-1/2 cups brown sugar, firmly packed1-1/2 cups white sugar1 cup shortening4 large eggs2 tsp. baking soda, dissolved in a little water2 tsp. vanilla1 tsp. salt4 cups flour12 oz. chocolate chips</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Beat in order given, being sure to beat well after each ingredient.Bake at 350 for 12-15 minutes.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>201</text>
</content>
<name></name>
<script></script>
</card>
card_24942.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup butter1 package yellow cake mix1 or 2 cans blueberry or cherry pie filling1/2 cup chopped nuts</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cut butter into cake mix. Reserve 1 cup mixture. Pat rest of mixture lightly into a large cake pan, building up the edges. Spread 1 or 2 cans pie filling over cake mixture to within 1/2 inch pan edge. Blend nuts with 1 cup cake mix. Sprinkle over top. Bake at 350 degrees for 45 to 50 minutes. Serve warm with whipped cream or ice cream.</text>
</content>
<name></name>
<script></script>
</card>
card_227216.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup warm water1 package dry yeast1/2 cup evaporated milk1 egg, beaten1 teaspoon vanilla 2 tablespoons oil1/4 cup sugar1 teaspoon salt3 cups flour Oil for deep frying Powdered sugar</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>In a large mixing bowl, dissolve yeast in water. Add milk, egg, vanilla, oil, sugar, and salt. Add flour, beating vigorously. Dough will be very sticky.On a heavily floured surface, place a fourth of dough and roll out with a well-floured rolling pin to about 1/8-inch thickness. Cut into 2-inch squares. Heat oil to 370, or until 2 matches floating in oil ignite.Drop beignets a few at a time into oil. They will rise to the surface and puff up, turn over to brown other side. Remove and drain on paper towels; dust with powdered sugar. Serve warm. Unused dough can be refrigerated up to one week. </text>
</content>
<name></name>
<script></script>
</card>
card_220063.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/4 cup butter or margine3/4 cup water1/2 cup sugar1 cup all-purpose flour1/4 teaspoon cinnamon1/8 teaspoon nutmeg1/4 teaspoon salt3 teaspoons sugar4 eggsVegetable oil for frying</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>In medium saucepan, combine the butter, water & sugar.Bring to a boil and then remove from heat. Add to dry ingredients and mix/beat with a wooden spoon until mixture leaves the sides of the pan.Add eggs, one at a time, and beat until mixture is smooth. Heat 4 inches of oil in a heavy 5- to 6-quart saucepan to 360 F. Drop the dough by tablespoonfuls into the oil and cook about 3 minutes until each is puffed and golden. Drain the beignets on paper towels and sift pwdered sugar over each one. Serve with French roast coffee.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>65</text>
</content>
<name></name>
<script></script>
</card>
card_190235.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup homogenized milk, scalded1 tsp nutmeg2 tbsp margarine1 egg 1 tbsp brown sugar1 tsp salt 1 tbsp granulated sugar1 pkg yeast(or approx 2.5 tsp)3 cups enriched flourOil for deep frying</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Scald milk.Place margarine in mixing bowl and add sugar. Pour in milk and stir until all is melted. Cool to lukewarm. Add yeast and stir until dissolved. Sift dry ingredients together. Gradually add 1/2 of flour mixture to milk to form batter. Add egg and beat thoroughly. Stir in remaining flour mixture.Set aside to double in bulk(1 hr). Knead gently.Roll on floured board to 1/4 inch thickness. Cut in diamond shapes.Cover and let rise for 30 min- 1 hr.Fry in 385* oil, turning only once. Drain well and dust with confectioners sugar. Serve immediately.</text>
</content>
<name></name>
<script></script>
</card>
card_64049.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 can (1 pound) shoestring beets1 package (3 ounces) lemon jello1/4 cup sugar1/4 cup vinegar1 tablespoon horseradish</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Drain beets, measure juice and add water to make 1 1/2 cups; bring liquid to boil. Add jello, sugar, vinegar and horseradish; stir until dissolved. Add beets. Put into 1 quart mold and chill. Serves 8. </text>
</content>
<name></name>
<script></script>
</card>
card_157710.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1-1/2 lb. hamburger2 tblsp. instant minced onion1/2 cup chopped green pepper1/2 cup chopped celery1 tblsp. firmly packed brown sugar1 tsp. garlic salt1/2 tsp. pepper3/4 cup water1 tablespoon vinegar1/4 tsp. Tabasco sauce1/2 tsp. Worcestershire sauce16 oz. can pork and beans10 oz. pkg frozen lima beans, thawed6 oz. can tomato paste8 biscuits</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Heat oven to 400F. In 10-inch ovenproof skillet, brown ground beef, onion, and green pepper; drain excess fat. Add remaining ingredients except biscuits. Top with biscuits. Bake at 400F for 20 to 25 minutes or until deep golden brown. Serve immediately.</text>
</content>
<name></name>
<script></script>
</card>
card_155180.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>4 vine-ripe Beefsteak Tomatos, sliced4 leaves Romaine Lettuce4 Spanish Onions, peeled and sliced4 leaves Radicchio4 oz Alfalfa SproutsVinaigrette dressing</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Arrange lettuce on a chilled salad plate. Shingle onion and tomatotogether and place on top of lettuce. Garnish with alfalfa sprouts andserve with vinaigrette dressing.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>356</text>
</content>
<name></name>
<script></script>
</card>
card_8442.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Blend all ingredients except dried beef. Spread cheese mixture over dried beef; roll the beef and cut into bite-size slices. The roll-ups may be secured with a toothpick. </text>
</content>
<name></name>
<script></script>
</card>
card_199546.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 lb. ground beef- cook and drain - add:1 C. shredded Mozzarella cheese1/2 C. chopped onion1/2 C. sour cream1 tsp. onion salt1/4 tsp. pepper1 9 oz. pk. frozen broccoli2 8 oz. can crescent rolls</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cook and drain the beef. Then add the cheese, onion, sour cream, and onion salt.Thaw frozen broccoli and drain; cook about 10 minutes and add to : 2 8 oz. can crescent rolls that have been pressed into cookie sheet to make rectangle. Make a roll ; brush with beaten egg and sprinkle with poppy seed. Bake at 375 degrees for 10 minutes. (approx</text>
</content>
<name></name>
<script></script>
</card>
card_155766.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup carrots, diced small 6-1/2 oz pearl barley1 cup celery, diced small 3 quarts water1 cup onion, diced small 1/2 lb ground beef2 Tb beef base (or 4 bouillon cubes) 2 Tb butter2 Tb chicken base (or 4 bouillon cubes) Salt and Pepper</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Saute all vegetables in butter until tender. In a separate pan, cook ground beef. Drain any excess fat. Add drained ground beef to vegetables. Add bases, water and barley. Simmer for 30 minutes. Season to taste with salt and pepper. </text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>1 gal.</text>
</content>
<name></name>
<script></script>
</card>
card_70219.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 pounds round steak or chuck steak cut in 1/4 inch slices2 tablespoons vegetable oil2 pounds fresh broccoli cut into small flowerettes, or 2, 10-ounce packages frozen broccoli, partially thawedSalt and pepper1/4 cup soy sauce1 tablespoon cornstarch1 teaspoon minced garlic1/4 cup beef broth1/4 teaspoon cayenne1 teaspoon sugar</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Saute beef in hot oil until browned; remove and set aside. Cook broccoli in drippings until crisp-tender, stirring constantly. Add beef, season with salt and pepper. Add remaining ingredients, bring to a boil; reduce heat and simmer until heated through. Serve with rice. Serves 4 - 6. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>32</text>
</content>
<name></name>
<script></script>
</card>
card_61315.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 can green beans1 can wax beans1 can kidney beans1/2 cup oil1/2 cup vinegar1/2 cup sugar1/2 cup onion, diced1/2 cup green pepper, diced1/4 teaspoon salt1/4 teaspoon pepper</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Drain beans; combine. Mix remaining ingredients until sugar dissolves. Pour over beans, mix well; cover and refrigerate at least 12 hours, stirring occasionally. Serves 12. </text>
</content>
<name></name>
<script></script>
</card>
card_233753.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 1/2 lb chicken pieces1 1/2 lb pork spareribs15 c water3 (to 4) pieces fresh ginger,Unpeeled and crushed3 (to 4) scallions, each tiedInto a knot3 T (to 4T) chinese rice wine orDry sherry</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Trim off any excess fat from the chicken and spareribs. With a sharp knife, chop them into large pieces.Place the chicken and spareribs in a large pot or pan with the water. Add the ginger and scallion knots.Bring to a boil and, using a strainer, skim off the froth. Reduce the heat and simmer, uncovered, for 2-3 hours.Strain the stock, discarding the chicken, pork, ginger, and scallions; add the wine or sherry and return to a boil. Simmer for 2-3 minutes. Refrigerate the stock when cool. It will keep for up to 4-5 days. Alternatively, it can be frozen in small containers and defrosted when required. </text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>4</text>
</content>
<name></name>
<script></script>
</card>
card_209046.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3/4 C. salad oil1/4 C. vinegar1 tsp. salt1 tsp. sugar1/2 tsp. paprika1/4 dry mustardDash of pepper</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine all the ingredients in glass jar with tight-fitting cover. Shake until thoroughly blended. Chill. Shake well each time before using. Makes 1 cup dressin</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>355</text>
</content>
<name></name>
<script></script>
</card>
card_16990.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup brown sugar1 cup soy sauce1/2 cup butter1 teaspoon dry mustard1 large clove garlic, pressed3/4 cup water2 - 3 tablespoons honey2 - 3 shakes M.S.G.20 - 40 chicken wings, extra skin removed</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>In a saucepan combine all ingredients except wings; bring to a boil and simmer for 5 minutes. Pour marinade over wings and refrigerate 24 hours. Remove wings from marinade and bake uncovered at 350 degrees for 1 1/2 hours. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>8</text>
</content>
<name></name>
<script></script>
</card>
card_92461.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Combine all ingredients in a saucepan; heat thoroughly over medium low flame. Season fish with pepper. Brush on fish while baking or charcoal grilling. Especially good on fresh salmon. Serves 6 - 8. </text>
</content>
<name></name>
<script></script>
</card>
card_50749.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 pound ground beef1/2 cup chopped onion2 tablespoons fat1 (10 1/2 or 11 oz.) can chicken gumbo soup2 tablespoons catsup1 tablespoon prepared mustard1/2 teaspoon saltPepper to taste</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Brown meat in hot fat; add onions and cook until golden brown. Add remaining ingredients Simmer over low heat about 30 minutes. Serve on hamburger buns. Serves 6 to 8. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>401</text>
</content>
<name></name>
<script></script>
</card>
card_92209.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>8 - 10 lb. beef brisket1 tsp garlic powder 1 1/2 tsp salt2 tsp pepper1 tsp lemon juice1 T. celery seed1 tsp onion salt2 T. Worcestershire sauce2 T. liquid smokeBARBECUE SAUCE 1/2 C. tomato catsup1 small jar plum baby food1/2 medium onion, finely chopped1 tsp black pepper1/4 C. wine vinegar1/2 C. brown sugar2 T./ lemon juice</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>by LAURA GIBBSSauce: Combine ingredients and bring to a boil in saucepan, stirring constantly. After mixture boils, continue to simmer for 7 minutes.Brisket: Mix all other ingredients together; marinate brisket in tightly covered pan for 12 hours in refrigerator. Cook brisket in 275 degree oven in pan tightly covered with aluminum foil, for 8 hours. Remove from oven and pour off liquid. Cover brisket with 1/2 of the barbecue sauce. Return to oven for 30 minutes. Top serve: Slice brisket with sharp knife on the bias. Serve with remaining sauce</text>
</content>
<name></name>
<script></script>
</card>
card_198967.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Put all ingredients in blender (or mixer) and blend until smooth. Makes 2 large glasses. This is a delicious, and nutritious, fast "breakfast" or "after swimming" snack. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>293</text>
</content>
<name></name>
<script></script>
</card>
card_240764.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1-3/4 cup flour (or 1/2 whole wheat)2 tsp. baking powder1/4 tsp. soda1/2 tsp. salt1/2 cup shortening2/3 cup sugar (or brown sugar)1 cup mashed bananas (2-3)2 eggs, beaten</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Sift flour, measure & combine with other dry ingredients, sift again. Cream shortening until very light, then cream in sugar. Combine in the following order: Add mashed bananas, then dry ingredients, then well-beaten eggs.Bake in greased and floured pan at 300 for 1 hour. Or as muffins in paper cups for 30-45 minutes.</text>
</content>
<name></name>
<script></script>
</card>
card_188905.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Combine: 2 C. Graham cracker crumbs 5 to 6 T. melted margarinePress into 9x13 inch pan . Brown lightly in oven,(about 8 to 10 minutes at 350 degrees)Mix together:2 C. powdered sugar1/2 C. margarine 1 tsp vanilla2 eggs</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix well and pour over the baked crumb crust.Slice 3 bananas and 1 #2 can crushed pineapple,(also fresh strawberries if available). Arrange these on top of filling mixture. Top with Cool Whip and sprinkle chopped pecans and maraschino cherries , optional.Chill and serve. Store leftovers in refrigerator</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>254</text>
</content>
<name></name>
<script></script>
</card>
card_186922.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup shortening/butter (no oleo!)1 cup baking cocoa2 cups sugar4 eggs1 tablesp vanilla flavdash salt3 bananas (diced grape-sized)1 cup finely chopped pecanmarshmallows (small)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Melt butter/shortening; beat in cocoa & sugar. Add eggs slowly and beat well; add vanilla & salt. Beat well. Mix in flour. Fold in nuts & bananas. Pour in pan & spread (13x9 pan, greased). Bake 350 degrees pre-heated oven for 25 min. Take out and add marshmallows sprinkled over top; trickle on choc sauce or melted choc chips. Return to oven & bake 5 more min. or until choc & marshmallows soften. Use caution with topping or will be too soft! When cool, cut & serveCool in pan.</text>
</content>
<name></name>
<script></script>
</card>
card_31957.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup shortening1 cup sugar2 eggs2 cups flour1 teaspoon soda1/2 teaspoon salt3 bananas, mashed1/4 cup chopped nuts</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cream shortening and sugar; add eggs, mix well. Sift dry ingredients together; add to first mixture, mix. Add bananas and nuts. Place batter in an angel food cake pan, bake at 350 degrees for 45 minutes. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>64</text>
</content>
<name></name>
<script></script>
</card>
card_173064.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cups sifted flour1/2 teaspoon salt1/2 teaspoon baking soda1 cup sugar1/2 cup chopped dried apricots1/2 cup chopped walnuts1/2 cup milk1/4 cup melted margarine1 egg3/4 cup mashed ripe bananas (3 bananas)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Sift dry ingredients together; add apricots and nuts. Combine remaining ingredients and add to first mixture. Pour into long narrow ioaf pan, which has been greased. Bake at 350 degrees for 1 hour. Cool on a rack. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>63</text>
</content>
<name></name>
<script></script>
</card>
card_34002.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Sift dry ingredients together and cut in shortening. Add milk to make a soft dough. Place on a floured board and knead lightly a few seconds, using as little flour as possible. Roll out to 1/2 inch thick and cut with floured biscuit cutter. Place on greased baking sheet and bake in hot oven (400F) about 12 minutes.</text>
</content>
<name></name>
<script></script>
</card>
card_93457.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup butter or margarine1 cup sugar4 eggs1 can (1 pound 4 ounces) crushed pineapple, drained5 slices white bread, cubed</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cream together butter and sugar; beat in eggs, one at a time. Stir in pineapple. Fold in bread cubes. Turn into greased 1 1/2 quart casserole. Bake uncovered at 350 degrees for 1 hour. Serve with ham hot or cold. Serves 6. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>2</text>
</content>
<name></name>
<script></script>
</card>
card_93250.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 large cans chunk pineapple, drained (reserve juice)3/4 cup white sugar1/2 cup flour1/4 cup grated Cheddar cheese1/3 cup melted butter1/3 cup pineapple juice</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Put 1/2 of pineapple in greased 1 1/2 quart casserole. Top with 1/2 the sugar and flour. Add cheese. Repeat layers of pineapple, flour and sugar. Pour melted butter and pineapple juice over all and bake at 350 degrees for 30 minutes.</text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>7</text>
</content>
<name></name>
<script></script>
</card>
card_78992.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>4 eggs1/2 teaspoon saltDash of white pepper1 1/3 cups cream or milk1 tablespoon butter</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Beat eggs together with seasoning, add cream; pour into well-buttered baking dish. Bake at 350 degrees for 15 - 20 minutes or until golden brown Pour filling over omelet and serve immedlately. Omelet fillings may be: creamed asparagus, creamed spinach or crear,led peas. If desired, cubed smoked ham may be added to omelet mixture before baking omelet; then no filling is necessary. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>281</text>
</content>
<name></name>
<script></script>
</card>
card_198779.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/4 cup oil, olive or salad1 Teaspoon garlic juice1 TBLs chopped Parsley1 lb ground beef (or more)2 - 6 oz cans tomato paste3 - 1lb cans of tomato saucesalt1/4 teaspoon pepper1/2 teaspoon crumbled basil1/2 teaspoon dried oregano1 lb Lasagne cooked according to package directions1 lb ricotta cheese1 lb mozzarella cheeze, shredded1/2 cup grated Parmesan cheese</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Saute beef in oil. Stir in tomato sauce, tomato paste, salt, pepper, basil, oregano, and garlic. Simmer for 30 minutes.Using a large rectangular baking dish, place in alternate layers, the sauce, lasagne, mozzarella, ricotta, and grated Parmesan cheese. Repeat layers ending with a layer of lasagne, and remaining sauce. Cover with aluminum foil and bake in a moderate over 350 degreesF for 35 minutes</text>
</content>
<name></name>
<script></script>
</card>
card_127580.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cups flour1 cup sugar1/2 teaspoon salt2 1/2 teaspoons baking powder3 tablespoons butter, melted2/3 cup milk1 egg1 teaspoon vanilla2 cups cranberries-whole rawBUTTER SAUCE:1/4 cup butter3/4 cup light cream1 cup sugar</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Sift dry ingredients; add shortening, milk and egg. Add remaining ingredients, except cranberries; beat 2 minutes. Stir in cranberries. Pour into 9 inch pan. Bake at 350 degrees for 40 minutes. Serve with hot butter sauce.BUTTER SAUCE: Cook together until thick sauce consistency. </text>
</content>
<name></name>
<script></script>
</card>
card_50171.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup soft butter or margarine2 tablespoons poppy seed1/2 cup shredded onion1/2 cup prepared mustard2 dozen hamburger buns3 packages dried corn beef3 packages (8 slices each) sliced cheddar cheese</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix first 4 ingredients and spread on buns. Put a slice of the dried beef, a slice of cheese, and another slice of beef on top of the mixture. Top with remaining half of bun. Wrap in foil Heat in oven for 20 minutes at 325 degrees. Serves 12. </text>
</content>
<name></name>
<script></script>
</card>
card_14754.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 can water chestnutssoy saucesugar1 pound bacon</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cut water chestnuts in quarters or thirds; soak in soy sauce at least 1/2 hour; drain and roll in sugar. Wrap each water chestnut in 1/2 slice bacon; fasten with toothpick. Bake in shallow pan at 400 degrees for 20 minutes or until bacon is done. </text>
</content>
<name></name>
<script></script>
</card>
card_52507.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text><span class="style26"> avocado, peeled and slicedlemon juice4 cups shredded lettuce3 cups shredded cooked chicken2 tomatoes, peeled and diced1/2 pound sliced bacon, cooked crisp and crumbledPARSLEY-HERB DRESSING:1/2 cup salad oil1/4 cup white wine vinegar1 teaspoon salt2 teaspoons sugar3/4 teaspoons pepper1 1/4 teaspoons dry mustard1 clove garlic, minced1 /3 cup finely minced parsley</span></text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Dip avocado slices into lemon juice to prevent discoloration. Lightly toss together lettuce, chicken, tomatoes, bacon and avocado. Pour parsley-herb dressing over salad just before serving. Toss well. Serves 6. To make dressing: Blend dressing ingredients. Cover and refrigerate several hours to blend flavors.</text>
</content>
<name></name>
<script></script>
</card>
card_79497.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 pie shell, 9 inch1 1/2 cups shredded Swiss cheese8 strips bacon4 eggs1 cup heavy cream1/2 cup milk1/2 teaspoon salt1/4 teaspoon pepper1/2 teaspoon mustard</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Place cheese on crust (unbaked). Dice 5 strips of bacon; halve 3 pieces. Fry all of bacon until crisp. Put diced bacon on cheese, save halves for later. Beat eggs, cream, milk and seasonings together and pour over cheese and bacon. Bake at 375 degrees for 10 minutes, then place strips of bacon on top. Continue baking 35 minutes or until set. Serves 6. </text>
</content>
<name></name>
<script></script>
</card>
card_99182.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 can cream of chicken soup1/2 pound cheese, shredded1 package (2 pounds) frozen southern style hash brown potatoes1 carton (8 ounces) sour cream or 1 can cream of celery soup or 1 can cream of mushroom soup</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine all ingredients in a 2 quart casserole. Bake at 350 degrees for 45 minutes. Serves 6 - 8. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>430</text>
</content>
<name></name>
<script></script>
</card>
card_89031.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 package (8 or 10 ounce) medium egg noodles2 cans (7 ounce size) albacore tuna1 can cream of mushroom soup1 can cream of chicken soup1 can cream of celery soup1 can (4 ounce) sliced mushrooms1 can (15 ounce) asparagus pieces1/4 cup minced green pepper1 cup shredded Cheddar cheeseCashews</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cook noodles according to package directions. Drain, but do not rinse. Combine all ingredients except 1/4 cup cheese and cashews. Put into a 3 quart greased casserole. Top with extra cheese and cashews. Bake at 350 degrees for 1 1/2 hours. Serves 12 - 15. Excellent for people on a bland diet. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>167</text>
</content>
<name></name>
<script></script>
</card>
card_95003.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 pound fresh asparagus or 1 package (10 ounces) frozen1/4 cup margarine2 teaspoons lemon juice1/3 cup salted cashews, broken in halves</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cook asparagus in boiling, salted water until tender; drain and arrange on serving dish. Melt margarine in small pani add lemon juice and cashews. Simmer over low heat for 2 minutes. Pour over asparagus and serve. Serves 4. </text>
</content>
<name></name>
<script></script>
</card>
card_215300.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 can Asparagus1/4 C. chopped red pepper1/3 C. mayonnaise1/3 C. shredded mild cheddar cheese1/4 C. sliced green onions1 egg white, beaten stiff</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Drain asparagus reserving a few pieces for garnish, and place remaining asparagus in shallow 1 qt. baking dish with red pepper. Combine mayonnaise with cheese and green onions. Fold in egg white. Spread over asparagus. Bake at 350 degrees for 20 minutes or until heated through. 4 servings.MICROWAVE DIRECTIONS: Prepare as directed above. Cook on high 4 minutes, turning halfway through</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>429</text>
</content>
<name></name>
<script></script>
</card>
card_95348.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 large cans asparagus, drained1 can cream of mushroom soup1 can water chestnuts, thinly sliced1 small jar pimento, chopped4 hard-cooked eggs, thinly sliced1/4 cup almonds, sliced or chopped1 can French fried onions</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Gently combine all ingredients, except onions, in a greased 2 quart casserole. Top with onions. Bake at 350 degrees for 30 minutes. Serves 6 - 8. </text>
</content>
<name></name>
<script></script>
</card>
card_208746.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 small pkg Apricot Jello (6oz)1 can (no.2 size) of crushed pinapple (with juice)3/4 c sugar2 small jars of strained apricot baby food1 8oz pdg of cream cheese1 lrg can evaporated milk1/2 cup chopped nuts</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>1) Chill milk freezer until icy crystals form on it2) Mix Jelitan and Pinapple and bring to a boil.3) Stir in sugar, apricot baby food, & cream cheese and simmer until melted.4) Remove and let cool5) Put mixture in refrigerator for a while. Let it slightly gel, but it should still be liquidy.6) Take milk out of freezer and whip with mixer until stiff.7) Mix milk and jello together8) Add nuts9) Pour into pan and cool in refrigerator until firm</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>354</text>
</content>
<name></name>
<script></script>
</card>
card_31022.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup dried apricots1 cup sugar2 tablespoons butter1 egg1/2 cup orange juice2 cups flour1 teaspoon salt2 teaspoons baking powder1/4 teaspoon soda1/2 cup nuts</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cut apricots in 1/4 inch pieces, soak for 30 minutes in 1/4 cup water. Cream sugar and butter; add egg and mix well. Add remaining ingredients, including apricot mixture; mix well. Pour into a large loaf pan. Bake at 350 degrees for 45 minutes. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>62</text>
</content>
<name></name>
<script></script>
</card>
card_35412.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Applesauce Pancakes With Cinnamon Syrup</text>
</content>
<content>
<layer>background</layer>
<id>1</id>
<text>2/3 cup applesauce1/4 cup apple juice cider1/3 cup milk1 egg1 tablespoon shortening, melted1 cup pancake mixCINNAMON BUTTER SYRUP:1 cup sugar1/3 cup butter, melted1 1/3 tablespoons cinnamon</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Place all ingredients, liquids first, in a one quart shaker; shake vigorously. Pour onto lightly greased griddle heated to 375 degrees; turn when nicely browned.To make syrup: Combine all syrup ingredients in a pan, cook until sugar is dissolved.</text>
</content>
<name></name>
<script></script>
</card>
card_30828.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup sugar1 cup applesauce1/4 cup oil3 egg whites3 tablespoon skim milk2 cups sifted flour1 teaspoon baking soda1 teaspoon baking powder1/2 teaspoon salt1/2 teaspoon cinnamon1/4 teaspoon nutmeg1/2 cup chopped nuts</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>In a large bowl combine first 5 ingredients; mix thoroughly. Add remaining ingredients except nuts, blend well. Add nuts, blend again. Pour into a greased and floured 9 x 5 x 3 loaf pan. Bake at 350 degrees for 60 - 70 minutes. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>61</text>
</content>
<name></name>
<script></script>
</card>
card_54667.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup diced unpared red apples (Delicious apples)I cup diced unpared yellow apples (Golden Delicious)1 large banana, sliced1 cup sliced celery1/2 cup broken walnuts1/2 cup coconut1/4 cup mayonnaise1 tablespoon sugar1/2 teaspoon lemon juicedash salt1/2 cup whipping cream, whippedlettuce leaves</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine apples, banana, celery, walnuts and coconut Blend mayonnaise, sugar, lemon juice and salt. Fold whipped cream into mayonnaise mixture; gently fold into apple mixture. Chill. Serve on lettuce leaves. Serves 6. </text>
</content>
<name></name>
<script></script>
</card>
card_226110.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text><span class="style26">. Mix all filling ingredients.2. Place stacked sheets of phyllo on a flat surface and cover with plastic wrap to keep from drying out.3. Place 1 phyllo sheet on work surface. Lightly coat with nonstick cooking spray. Top with another sheet. Cut lengthwise in three 4-inch-wide strips. Move strips apart. Mound 1 heaping tablespoon filling at one end about 1 inch from corner. Fold opposite corner at same end over filling, forming a triangle. Continue folding your way up the strip, as you would a flag, to the end.4. Repeat with remaining phyllo and the filling. You'll have 12 turnovers. (Can be made ahead up to this point and frozen on a tray or cookie sheet. When firm, pack in plastic bags.)5. To bake freshly made or frozen turnovers: Heat oven to 400 F. Lightly coat a cookie sheet with nonstick cooking spray.6. Arrange turnovers seam-side down on prepared cookie sheet. Lightly spray tops with cooking spray. Sprinkle with cinnamon sugar. Bake 15 to 17 minutes, or until golden. Remove to wire rack to cool.</span></text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>12</text>
</content>
<content>
<layer>background</layer>
<id>2</id>
<text>72</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>253</text>
</content>
<name></name>
<script></script>
</card>
card_225603.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text> 3/4 cup finely crushed apple-cinnamon or regular graham crackers (6 double crackers) 1/2 cup packed light-brown sugar 1/3 cup each finely chopped walnuts and golden raisins 1 teaspoon each grated fresh lemon peel and ground cinnamon 1 1/2 pounds Braeburn, Fuji or Granny Smith apples (4 or 5 medium size), peeled and diced 9 sheets (each 17x12 inches) phyllo pastry (also called filo or strudel leaves), thawed if frozen 1 1/2 sticks (3/4 cup) unsalted butter or margarine or spread, melted Garnish: confectioners' sugar</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style30">. Heat oven to 375 F. Lightly grease a large jelly-roll pan.2. In a large bowl, mix 2 tablespoons of the graham-cracker crumbs, the brown sugar, walnuts, raisins, lemon peel and cinnamon. Add diced apples and toss to coat.3. Lay a kitchen towel on work surface with one short side nearest you. Place 1 sheet phyllo on towel (keep remaining phyllo covered with a damp kitchen towel to prevent drying). Lightly brush entire surface with butter, then sprinkle with a scant tablespoon graham-cracker crumbs. Layer 2 more sheets in the same manner, brushing each with butter and sprinkling with crumbs.4. Mound 1 1/3 cups apple mixture lengthwise on phyllo 1 1/2 inches in from sides and end nearest you. Fold sides of phyllo over filling. Gently roll up strudel tightly to enclose filling. Lift carefully (on towel) and place near one end of prepared pan, seam-side down. Brush top and sides with butter.5. Assemble 2 more strudels with remaining ingredients. Place widely spaced on pan. Brush with butter.6. Bake 40 to 45 minutes until golden (some butter will ooze out during baking). Transfer strudels to a wire rack to cool. To serve: Dust with confectioners' sugar and cut each strudel into 6 slices.</span></text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>18</text>
</content>
<content>
<layer>background</layer>
<id>2</id>
<text>181</text>
</content>
<content>
<layer>background</layer>
<id>3</id>
<text>Apple Strudel</text>
</content>
<name></name>
<script></script>
</card>
card_226824.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text> 1 cup granulated sugar 1 cup water 2 tablespoons light corn syrup 3 large apples (1 1/2 pounds) 1/3 cup fresh lemon juice</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style26">. Stir sugar and water in a small saucepan over medium heat until sugar dissolves.2. Increase heat and bring to a boil. Remove from heat and stir in corn syrup.3. Refrigerate saucepan 30 minutes or until mixture cools.4. When cool, quarter and core apples (don't peel). Cut quarters in half and put in food processor with lemon juice. Process 2 minutes or until it becomes a fine puree. With motor running, gradually add cooled sugar syrup. Process until well blended.5. Pour mixture through a fine sieve set over a bowl (or line a strainer with several layers of cheesecloth). Press mixture to extract as much liquid as possible. Discard pulp.6. Pour apple liquid into an ice-cream maker and freeze according to manufacturer's instructions, or use still-freeze method (see Note).7. Pack into freezer containers, cover tightly and freeze up to 1 week.</span></text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>8</text>
</content>
<content>
<layer>background</layer>
<id>2</id>
<text>160</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>252</text>
</content>
<name></name>
<script></script>
</card>
card_188647.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text> 1 C. sugar1/2 C. shortening1 C. Apple sauce1 pinch salt2 C. flour1 tsp soda1 tsp cinnamon1/2 tsp cloves 1 C. raisins1 C. currents1/2 C. nuts</text>
</content>
<name></name>
<script></script>
</card>
card_188242.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 box yellow cake mix1 stick margarine1 tsp cinnamon1 egg1/2 C. sugar1 C. coconut (optional)1 large can apple pie filling1 C. sour cream</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Melt margarine and combine with cake mix and coconut. Press lightly into a greased and floured 11x15 pan. Bake at 350 degrees for 5 minutes. Remove pan from oven and spread apple pie filling over top. Mix sugar with cinnamon and sprinkle over top. Beat the egg well and combine with the sour cream; drizzle over the top of cake. Bake at 350 degrees for 20 minutes. DO NOT OVER BAKE! Serves 24. * Box cake bas</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>115</text>
</content>
<name></name>
<script></script>
</card>
card_188066.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>6 tblsp butter 3 tsp lemon juice 3 medium apples, peeled and sliced1/2 tsp cinnamon1/2 c confectioner's sugar1/2 tsp salt3 eggs 1/2 c flour1/2 c milk</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Melt butter in non-stick pan and add lemon juice, cinnamon, apples & confectioner's sugar. Cook until apples are tender, making sure they retain their shape. Put apples in butter pan. Mix salt, eggs, flour & milk and pour over apples. Bake for 20 minutes at 425 until golden and fluffy.</text>
</content>
<name></name>
<script></script>
</card>
card_187823.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 dry Honey Spice Cake Mix2 cans apple pie1 T lemon juice1 c water</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Sprinkle 1/2 dry Honey Spice Cake Mix into oblong pan. Pour in 2 cans apple pie filling. Then rest of mix. Add 1 T lemon juice mixed w/ 1 C water.350degrees 50-60 minute</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>251</text>
</content>
<name></name>
<script></script>
</card>
card_127136.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>8 cups fresh apples, sliced or 2 cans pie apples1 cup flour1 cup brown sugar1/2 cup granulated sugar1/2 cup butter1 teaspoon cinnamon</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Place apples in 9" x 13" pan. Blend remaining ingredients until crumbly, then spread over apples. Bake at 350 degrees for 1 hour. Note: canned apples take less oven time. </text>
</content>
<name></name>
<script></script>
</card>
card_216839.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>5 Granny Smith apples, pared, cored and sliced1 cup cranberries3/4 cup packed brown sugar, divided1 1/2 teaspoon ground cinnamon, divided1/3 cup flourDash of salt1/3 cup butter or margarine1/3 cup quick rolled oats</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>• Combine apples and cranberries. Toss with 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Place in greased 1 1/2 to 2 quart baking dish.• Combine flour, remaining brown sugar and cinnamon, and salt. Cut in butter until crumbly. Stir in oats.• Sprinkle over apple mixture. Bake at 375°F 40 to 45 minutes or until fruit is tender and topping is crisp and golden brown.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>250</text>
</content>
<name></name>
<script></script>
</card>
card_104235.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text><span class="style26"> cups sugar or 1 1/2 cups honey1/2 cup shortening2 eggs1/2 cup chopped nuts1 teaspoon cinnamon1/4 teaspoon allspice1/4 teaspoon nutmeg2 cups sifted flour2 teaspoons soda1/2 teaspoon salt4 cups peeled, chopped raw apples, or 2 cups applesauceRAISIN PENUCHE FROSTING:1/3 cup butter1/3 cup brown sugar1/3 cup light cream3 - 3 1/2 cups powdered sugar1 teaspoon vanilla1/4 cup chopped nuts1 cup chopped raisins</span></text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cream shortening and sugar in large mixing bowl. Add eggs; beat well. Sift dry ingredients together, add to creamed mixture. Add apples and nuts; mix well, batter will be stiff. Bake at 350 degrees for 45 minutes in 9 x 13 pan. Frost with Raisin Penuche Frosting, below.. Serve with ice cream or whipped cream. Note: if honey is used add 1/4 to 1/2 cup more flour. A cup of raisins may also be added.FROSTING: Bring butter, brown sugar and cream to a full boil. Remove from heat; stir in sugar. Add remaining ingredients. </text>
</content>
<name></name>
<script></script>
</card>
card_157176.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>In cup or small bowl stir gelatin into 1 cup applesauce; set aside until gelatin dissolves. In medium saucepan stir sugar into remaining applesauce. Add gelatin dissolved in applesauce. Over medium heat, stir constantly and bring to boil; turn heat to lowest setting and simmer 15 minutes, stirring occasionally. Add lemon juice last 5 minutes of cooking. Remove from heat. Add vanilla and nuts. Pour into buttered 8-inch square pan. Cover loosely and let stand overnight. When firm, cut into 1 inch squares. Roll in confectioner's sugar.</text>
</content>
<name></name>
<script></script>
</card>
card_187438.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>CAKE2 eggs2 C. flour2 tsp soda1 1/2 C. sugar2 C. fruit cocktail, drained. (1 lb can)Mix first six ingredients and pour into greased pan (9x13 inches) Sprinkle 1 C. brown sugar and 1 C. chopped nuts over top of batter.Bake 40 minutes in 350 degree oven.TOPPING OR ICING1 C. sugar1 tall can evaporated milk1 cube oleo2 tsp vanilla</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>by Lettie RobertsBring topping to rolling boil and boil for 4 minutes. Pour in over cake while cake is still hot.Mother's note: It is easier if you sift, sugar, salt and soda together and add fruit and eggs. I used Milnot instead of Pet and not quite a cup of sugar or a whole can of milk. You can skimp on the brown sugar a little too...it is really rich, but good, very good</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>114</text>
</content>
<name></name>
<script></script>
</card>
card_210390.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>•Sift flour then measure; add baking powder and set aside.•Cream sugar and butter until creamy. • Add eggs, milk and anise seeds to creamed mixture and mix again. •Resift the flour and baking powder into creamed mixture. •Form dough into ball and refrigerate at least 1 hour. •Roll dough out (very thin) on a floured cloth. • Cut into shapes and sprinkle with colored sugar.•Bake at 325 degrees for 8 to 10 minutes.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>200</text>
</content>
<name></name>
<script></script>
</card>
card_137380.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 egg whites1 cup sugar1/4 teaspoon cream of tartar3 egg whites1/2 cup sugar2 tablespoons lemon juice2 tablespoons water2 teaspoons grated lemon rind1/2 pint whipping cream1 baked pie shell</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Beat egg whites and cream of tartar until soft peaks form; gradually add sugar, beating until stiff. Spread beaten egg whites in a greased pie tin. Bake at 200 degrees for 1 hour, cool. Combine remaining ingredients, except cream; cook until thick. Cool. Whip cream, add to custard. Pour custard into pie shell. Refrigerate 3 hours before serving. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>314</text>
</content>
<name></name>
<script></script>
</card>
card_131468.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 pint whipping cream3 tablespoons sugar1/2 cup lemon juice (juice of 3 lemons strained)1 can sweetened condensed milkLarge angel food (broken up in small pieces)Almonds or cherries</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Whip cream and add sugar, lemon juice and milk. Butter 9" x 13" pan; cover with a layer of cake pieces. Pour 1/2 of lemon mixture over cake. Repeat layers. Refrigerate overnight. May garnish with sliced almonds or cherries. Serves 15 - 18. </text>
</content>
<name></name>
<script></script>
</card>
card_131003.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 large angel food 2/3 cup butter1 cup sugar4 eggs, separated1 cup crushed vanilla wafers1/2 cup walnut meats1 small bottle cherries, chopped1 pint whipping cream</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cream butter and sugar; add egg yolks and beat well. Add wafers, nuts and cherries; mix all together. Fold in beaten egg whites. Cut angel food into 3 layers and spread filling on 2 layers. Make 1 or 2 days before and refrigerate. When serving spread whipped cream over cake. Sprinkle a few sliced almonds on top. Serves 14 - 16. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>249</text>
</content>
<name></name>
<script></script>
</card>
card_226543.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text> 1 package active dry yeast (2 1/4 teaspoons) 1/4 cup granulated sugar 1/4 cup warm water (105 F to 115 F) 5 1/2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon each baking soda and salt 2 cups buttermilk or plain low-fat yogurt 1/2 stick (1/4 cup) butter or margarine, melted and cooled slightly</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style30">. Stir yeast and 1/2 teaspoon of the sugar into the warm water. Let stand 10 minutes or until foamy.2. Meanwhile mix remaining sugar, the flour, baking powder, baking soda and salt in a large bowl.3. Make a well in center of flour mixture. Pour in yeast mixture, buttermilk and butter. Stir until a soft dough forms.4. Turn dough out onto a lightly floured surface. Knead gently about 10 times, until smooth and elastic. Gather into a ball.5. Wipe bowl clean. Oil bowl or spray with nonstick cooking spray. Add dough, turn to grease top, then cover bowl with plastic wrap and let dough rise in a warm draft-free place 1 1/2 hours, or until doubled.6. Punch dough down. Cover and refrigerate at least 3 hours or up to 1 week.7. To bake: Have 2 cookie sheets ready. On lightly floured surface, roll out dough with rolling pin to 3/8-inch thickness. Cut dough with a round 2 1/2-inch cutter and reroll and cut scraps. Or roll into a 3/8-inch-thick square, trim edges straight and cut in 36 squares. Place 1 inch apart on ungreased cookie sheets. Lightly dust biscuits with flour. 8. Let rise in a warm draft-free place 1 hour, or until doubled.9. Adjust racks to divide oven in thirds. Heat oven to 400 F.10. Bake one sheet on each rack, switching positions halfway through baking, 12 minutes or until biscuits are lightly golden. Remove to wire rack to cool.</span></text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>36</text>
</content>
<content>
<layer>background</layer>
<id>2</id>
<text>93</text>
</content>
<name></name>
<script></script>
</card>
card_208561.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 lbs. hamburger3 green peppers3 chopped onions1 - 8 oz can tomatoe juice1 lg can kidney beans1 lg & 1 sm can tomato soupchili powder to taste</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Brown hamburger. Add peppers and onions. Add rest of ingredients</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>415</text>
</content>
<name></name>
<script></script>
</card>
card_35861.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Combine first 4 ingredients in a bowl; add buttermilk. Add flour mixed with soda; do not beat thoroughly, batter should be lumpy. Drop by tablespoon on heated griddle. Sprinkle a few fresh blueberries on top of each pancake before turning if desired. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>60</text>
</content>
<name></name>
<script></script>
</card>
card_187253.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>CAKE:1 box yellow butter cake mix 1 CAN MANDARIN ORANGES WIT JUICE4 EGGS1/2 C. OIL1 SMALL BOX INSTANT VANILLA PUDDING MIXFROSTING:1 large box instant vanilla pudding 1 medium can crushed pineapple with juice1 small can coconut1 C. chopped pecans1 large container Cool Whip</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>...Must be refrigeratedPrepare cake by combining all ingredients and mixing well. Pour into 3 8 or 9 inch cake pans. Bake at 350 degrees for 20-26 minutes; cool. Combine all frosting ingredients, frost cake and keep iced cake in refrigerator. Serves 16* Box CAke for Bas</text>
</content>
<name></name>
<script></script>
</card>
card_207029.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup butter1 cup sugar2 tablespoons water1 tablespoon corn syrup1 cup walnuts, chopped1 large Hershey bar with almonds</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>•Melt butter; add sugar, water & syrup. •Cook over low heat to brittle stage, 290 degrees. • While mixture is cooking, grease cookie sheet; sprinkle with 3/4 cup chopped nuts & the chocolate bar broken in pieces. •Pour hot mixture over nuts & chocolate. •Sprinkle with remaining nuts. •Cool. •Break in pieces and store in air-tight container.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>147</text>
</content>
<name></name>
<script></script>
</card>
card_204278.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 1/3 cups sifted all-purpose flour1/4 teaspoon baking powder1/2 cup (1 stick) butter or margarine (for pastry)2 1/2 cups sifted 10X (confectioners' powdered) sugar3 eggs2 tablespoons melted butter or margarine (for filling)1 cup toasted slivered almonds, ground1 teaspoon grated lemon rind2 teaspoons almond extractCandied red and green cherries</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style30">Measure flour and baking powder into a sifter.•Beat the 1/2 cup butter or margarine and 1/2 cup of the 10x sugar until fluffy-light in a medium-size bowl. Sift in flour mixture, a third at a time, blending well; stir in 1 of the eggs to form a stiff dough. Chill several hours, or overnight.•Pinch off dough, a teaspoonful at a time, and press over bottoms and sides of 1 3/4-inch fluted tart-shell pans to make shells. (Or press into tiny muffin-pan cups.)•Beat remaining 2 eggs slightly in a medium-size bowl; stir in 1 cup of the remaining 10X sugar, melted butter or margarine, ground almonds, lemon rind, and 1 teaspoon of the almond extract.•Spoon 1 teaspoonful of the filling into each pastry-lined pan to fill about halfway. Set pans in a large shallow pan for easy handling.•Bake in moderate oven (350 degrees) 15 minutes, or until golden. Cool in pans on wire rack 10 minutes; remove tarts carefully from pans, easing out with the tip of a small knife, if needed.•Beat remaining 1 cup 10X sugar with remaining 1 teaspoon almond extract and a few drops water until smooth in a small bowl. Spread about 1/2 teaspoonful over each tart to glaze lightly. Garnish with thin slices of red and green cherries.</span></text>
</content>
<name></name>
<script></script>
</card>
card_116063.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup butter1/4 cup sugar2 egg yolks (cooked and sieved)1/4 teaspoon almond extract1 cup flour</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix all ingredients. Form in 1 inch balls, place on cookie sheet and press lightly with fork. Bake at 400 degrees for 10 minutes or until light brown. Sprinkle warm cookies with sugar. Yield: 3 dozen. </text>
</content>
<name></name>
<script></script>
</card>
card_121613.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text> 3 cups flour 1 1/2 cup butter 2 tablespoon lemon extract 3 cup sugar 3/4 cup 7-up 5 eggs</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cream butter and sugar until light and fluffy. Add eggs one at a time and beat well. Add lemonextract and 7-up. Pour into lightly greased bundt pan.Bake in 325 degree oven for 1-1/2 hours. Sift on 10x sugar when cool. </text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>113</text>
</content>
<name></name>
<script></script>
</card>
card_226012.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 (scant) c. sugar2 sticks butter or oleo 1/2 c. crisco3 c. cake flour5 eggs1 7oz. 7-up1/2 tsp. coconut flavoring1 tsp. lemon flavoring</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Have ingredients at room temperature. Cream sugar with butter and Crisco at high speed. Add eggs, one at a time. Continue beating at high speed and add flour and 7-up alternately. Add flavoring. Bake in a greased tube pan at 325 degrees about 1 1/2 hours.</text>
</content>
<name></name>
<script></script>
</card>
card_81757.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup uncooked rice1 cup canned whole kernel corn, drained1/2 teaspoon salt1/8 teaspoon pepper 1 can (small) tomato sauce plus 1/2 can water1/2 cup chopped onion1/2 cup green pepper3/4 pound ground beef browned just to separate easily1/2 teaspoon salt 1/8 teaspoon pepper1 small can tomato paste plus 1/4 can water4 strips bacon cut in half</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Place ingredients in 2 quart covered dish in order given. Bake at 350 degrees for 1 hour; uncover, bake 30 minutes or until bacon is crisp. (Microwave 15 minutes covered, 5 minutes uncovered.) </text>
</content>
<name></name>
<script></script>
</card>
card_208377.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Layer:1 head shredded lettuce1 C chopped celery1 C. chopped onion1/3 C. chopped green pepper10 oz pkg frozen English peas, cooked 1 minute1 Can sliced water chestnuts1 small can sliced mushrooms (optional)===============Mix:2 C. mayonnaise2 T. sugarsalt & pepper to taste.1/2 C. parmesan cheese.</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Layer first set of ingredients in order listed, in glass dish. Mix the second list of ingredients together. Spread the mixture on top of layers. Garnish with bacon bits. Can also use hard boiled eggs, tomato wedges, etc. Cover (seal) with plastic wrap and chill for 24 hours</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>353</text>
</content>
<name></name>
<script></script>
</card>
card_208099.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 head cauliflower1 head of lettuce1 med. onion1 med green pepper1 Tbs sugar1 pkg Dry Italian Salad Dressing1 1/2 to 2 cups of mayo1 bag frozen peas (thaw but don't cook)8 oz. shredded cheddar cheese1 bottle bacon bits</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Layer in a bowl beginning with Cauliflower and ending with bacon bits. You may use less cauliflower and/or lettuce. However, the other ingredients should remain as indicated.Prepare 12 to 24 hours before serving and cover with foil and refrigerate.Serves 12 or more</text>
</content>
<name></name>
<script></script>
</card>
card_156423.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 15 oz. can crushed pineapple1 big pkg instant vanilla puddingReg. container Cool WhipWhite cake mixSmall can mandarin oranges3 eggsOil as specified in recipe</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine white cake mix, mandarin orange, 3 eggs, and the oil as specified in the cake mix recipe. Beat thoroughly, and bake as directed on package.Using a fork or wire whisk, blend undrained crushed pineapple and instant vanilla pudding JUST until mixed. Fold in the cool whip. Spread on cooled cake.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>112</text>
</content>
<name></name>
<script></script>
</card>
card_79331.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 tbsp. dry yeast1/3 cup sugar1/2 tsp. salt1 cup sourdough starter5-1/2 cups flour1/4 cup butterSourdough Starter:1 tbsp. dry yeast1/4 cup sugar4 cups flour4 cups water, lukewarm</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Dissolve yeast in 2 cups lukewarm water in glass or plastic bowl. Add sugar, salt, sourdough starter, and flour. Cover; let rise until doubled in bulk. Roll out dough to 3/4-inch thickness. Cut with biscuit cutter. Dip both sides in butter. Place on well-greased baking pan. Let rise 15 minutes. Bake at 375 degrees for 20 minutes. Yield: 12 buns.Combine all ingredients in glass bowl. Do not use metal bowl. Mix well. Cover with cloth. Let stand for 4 days, stirring daily. Add 1 cup water and 1 cup flour to starter after a cup has been used. Cover; let stand at room temperature. Stir daily to keep starter active.</text>
</content>
<name></name>
<script></script>
</card>
card_161881.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup shortening, part butter or margarine1-1/2 cups sugar2 large eggs2-3/4 cups flour1 tsp. soda1/4 tsp. salt2 tsp. cream of tartar2 tbsp. sugar2 tbsp. cinnamon</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Heat oven to 400F. Mix shortening, 1/2 of sugar, and eggs thoroughly. Mix in soda, salt, and tartar. Add flour; mix thoroughly. Shape dough into 1" balls. Roll in a mixture of 2 tbsp. sugar and 2 tbsp. cinnamon. Bake 8 to 10 minutes. These cookies puff up at first, then flatten out. Also, it's better to add a little too much flour than too little.</text>
</content>
<name></name>
<script></script>
</card>
card_165446.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup flour3/4 cup rolled oats1 cup packed brown sugar1 tsp. cinnamon1/2 cup butter, melted4 cups sliced rhubarbTOPPING:1 cup sugar2 tablespoons cornstarch1 cup water1 tsp. vanillaRed food coloring</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>In a large bowl, combine flour, oats, brown sugar, cinnamon, and butter; mix until crumbly. Press half of the mixture into an ungreased 9 inch square baking pan. Cover with rhubarb. For topping, combine sugar and cornstarch in a small saucepan and add water. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from the heat. Stir in vanilla and food coloring. Pour over the rhubarb. Top with the remaining crumb mixture. Bake at 350 for 50 minutes or until bubbly.</text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>9</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>248</text>
</content>
<name></name>
<script></script>
</card>
card_138533.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup graham cracker crumbs1/2 cup (1 cube) butter, melted2 cups powdered sugar2/3 cup peanut butter1 tsp. vanilla1 cup (6 oz.) chocolate chips, melted</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Combine everything but the chocolate chips, and press in a greased 8x8" pan. Spread melted chocolate chips over top with a spatula, covering entire surface. Chill 2 hours.I made this up tonight when I wanted a candy bar, and it's a really good imitation, if I do say so myself!</text>
</content>
<name></name>
<script></script>
</card>
card_123729.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3-1/2 cups powdered sugar, (1 box)1/2 cup butter, melted (1 cube)1/2 cup peanut butter2 tsp. vanilla1/4 cup cocoa1/4 cup milk</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix all ingredients thoroughly at high speed until lumps are gone.Spread it fast on the cake, as it sets up quickly!This frosting is better a little too wet, rather than a little too dry, as it sets up harder than most frostings.</text>
</content>
<name></name>
<script></script>
</card>
card_161668.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup shortening, part butter1 cup peanut butter1 cup sugar1 cup brown sugar, packed2 eggs2-1/2 cups flour1 tsp. baking powder1-1/2 tsp. baking soda1/2 tsp. salt</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix shortening, peanut butter, sugars, eggs, baking powder, baking soda, and salt together thoroughly. Stir flour into mixture; chill. Heat oven to 350F. Roll dough into 1-1/4" balls. Flatten crisscross style with fork dipped in flour. Bake 10 to 12 minutes.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>198</text>
</content>
<name></name>
<script></script>
</card>
card_161468.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Heat oven to 400Àö (mod. hot). Mix shortening, sugar, and egg thoroughly. Stir in orange juice and rind. Measure flour by dipping method or by sifting. Stir dry ingredients together; blend in. Drop rounded teaspoonfuls of dough about 2" apart on ungreased baking sheet. Bake 8 to 10 minutes or until delicately browned on edges. Frost with icing.</text>
</content>
<name></name>
<script></script>
</card>
card_71781.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3-1/2 cups flour1 tbsp. dry yeast2 tbsp. sugar1 tsp. salt1 cup water, very warm2 tbsp. butter, softened1 large egg1/3 cup butter, melted</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Grease 12-cup fluted tube pan. In large bowl, blend 1-1/2 cups flour and next 6 ingredients. Beat 3 minutes at medium speed. By hand, stir in remaining 1-1/2 to 2 cups flour. Knead until smooth, about 1 minutes. Roll into 15 x 12 rectangle. Cut dough into diamond-shaped pieces. Dip each piece into melted butter and layer in prepared pan, overlapping pieces. Cover; let rise until doubled in size, 45-60 minutes. Bake 20-25 minutes in 400F oven, until golden brown. Cool upright 2 minutes; turn onto serving plate. Serve warm.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>59</text>
</content>
<name></name>
<script></script>
</card>
card_157433.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text><span class="style29">eat 2 egg whites until stiff.In a saucepan, mix 2-1/3 cups sugar, 1/3 cup water, and 1/4 cup Karo syrup. Bring to a rapid boil on high heat. Reduce heat to 5 (medium-high) and boil for 2 minutes, scraping occasionally, or until it just barely starts to "hair" (form a fine thread when dropped from spoon). Pour approximately 1/4 of syrup mixture into egg whites, and place rest of syrup back on stove. ("Eyeballing" it is good enough - no need to drag out the measuring spoons at this point.) While mixture is boiling, beat egg white and syrup mixture. Let the mixture boil for an additional 4-5 minutes, or until it gets really "hairy" (forms several fine threads when dropped from spoon). Remove from heat, and pour over egg whites. Add 1 teaspoon vanilla, and beat for approximately 2 minutes on high with a mixer. Then, beat for about 1 minute with a wooden spoon, or until mixture starts to lose its gloss. As soon as it starts to lose its gloss, you must work quickly. Drop by tablespoonfuls onto waxed paper, as fast as you can. If it sets up too quickly, there's not anything you can do for it - you just have to take it as is. If you find you have a problem getting it spooned out quickly enough, consider pouring it into a greased pan instead. That way, you don't </span></text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style29">ose the texture quality, but you DO have to cut it into squares afterwards.Tips on divinity making: If you're not sure how long to cook it, it's better to cook it too much than too little. If you don't cook it enough, it will never set up. Make sure it starts to lose its gloss before you start spooning it out of the bowl. If you spoon it out while it still has its full gloss, you haven't beat it enough, and it will never set up. Though you don't HAVE to add 1/4 of the mixture after 2 minutes, Mom says that for some reason, doing it makes the divinity more reliable - you have less failures when you do it this way.History of this recipe: I have tried repeatedly to make divinity over the years, and it never set up. I was following a recipe in my cookbook that just never turned out. Finally, I called in the Marines - I had my mom come up to my kitchen and make divinity with my ingredients. I couldn't believe my eyes! It actually worked, with less work and hassle than I had ever seen! Her recipe was slightly modified from the I had, and that did the trick. Apparently the recipe I was using was calling for too much Karo syrup and not enough sugar. I hear tell my aunt adds a tablespoonful of Jello to add color and flavor to her divinity. I've never tried it, but it sounds like it would work - I'll be trying it sometime this holiday season.</span></text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>146</text>
</content>
<name></name>
<script></script>
</card>
card_163110.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Beat together 2 cups sugar and shortening until light and fluffy. Beat in eggs to mix thoroughly.Sift together flour, cream of tartar, baking soda, and salt. Stir into creamed mixture. On lightly floured waxed paper, form dough into 4 rolls, each about 12" long and 1 to 1-1/4 inch diameter. Cut into 1" slices. Dip tops of cookies in mixture of cinnamon and 2 tblsp. sugar. Place 3" apart, cinnamon-sugar sides up, on greased baking sheet.Bake in moderate oven (375 degrees) about 12 minutes. Let stand on baking sheet 1 minute before removing to cooling racks. Makes 4 dozen.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>197</text>
</content>
<name></name>
<script></script>
</card>
card_64419.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Base:1 pkg. german chocolate cake mix1/2 cup shredded coconut1/3 cup butter, softened1 eggFilling:2 8-oz. pkgs. cream cheese, softened2 eggs3/4 cup sugar2 tsp. vanillaTopping:2 cups dairy sour cream1/4 cup sugar1 tbsp. vanilla</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix base ingredients on low until crumbly, press lightly in 13x9 pan.Beat filling ingredients together until smooth and fluffy, spread over base mixture. Bake for 20-25 minutes.Mix topping ingredients until smooth. Spread over after it comes out of the oven. Refrigerate 8 hours.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>111</text>
</content>
<name></name>
<script></script>
</card>
card_160336.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup shortening1 cup brown sugar1 cup white sugar2 large eggs1 tsp. vanilla1/2 tsp. baking soda1/4 tsp. baking powder1/4 tsp. salt2 cups flour1 cup coconut1 cup oatmeal1 cup rice krispies</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cream first 3 ingredients together. Add remaining ingredients and combine well. Form into balls and flatten with a fork dipped in flour. Bake at 350 degrees 10 to 12 minutes.</text>
</content>
<name></name>
<script></script>
</card>
card_232682.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text><span class="style26"> cup sour cream1/2 cup sugar1/2 cup butter1 tsp. salt2 pkgs. active dry yeast1/2 cup warm water2 eggs, beaten4 cups flour</span><span class="style37">Filling:</span><span class="style26">16 ozs. cream cheese, softened3/4 cup sugar1 egg, beaten2 tsp. vanilla extract1/8 tsp. salt</span><span class="style37">Glaze:</span><span class="style26">2-1/2 cups powdered suguar1/4 cup milk1 tsp. vanilla extractToasted sliced almonds, optional</span></text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>16</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style26">n a saucepan, combine sour cream, sugar, butter, and salt. Cook over medium-low heat, stirring constantly, for 5-10 minutes or until well blended. Cool to room temperature. In a mixing bowl, dissolve yeast in water. Add sour cream mixture and eggs; mix well. Gradually stir in flour. (Dough will be very soft.) Cover and refrigerate overnight.Next day, combine filling ingredients in a mixing bowl until well-blended. Turn dough onto a floured board; knead 5-6 times. Divide into four equal portions. Roll each portion into a 12x8" rectangle. Spread 1/4 of the filling on each to within 1 inch of edges. Roll up jelly-roll style from long side; pinch seams and ends to seal. Place, seam side down, on greased baking sheet. Cut six X's on top of loaves. Cover and let rise until nearly doubled, about 1 hour. Bake at 375 degrees for 20-25 minutes or until golden brown. Cool on wire racks.Combine the first three glaze ingredients; drizzle over loaves. Sprinkle with almonds if desired. Store in the refrigerator.</span></text>
</content>
<name></name>
<script></script>
</card>
card_86616.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Topping:1/2 cup sugar1 tbsp. butter1 tbsp. powdered cinnamonFluff:1/2 cup butter2/3 cup sugar2 well-beaten eggs1-1/2 cups flour1 tsp. baking soda1 tsp. baking powder1 tbsp. powdered cinnamon1 cup sour milk</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix topping ingredients together smoothly. Preheat oven to 350 degrees F. Butter 1-1/2 quart baking dish. Cream butter with sugar, then beat in eggs, soda, powder, and cinnamon. Add flour alternately with sour milk and beat 1 minute. Pour batter into prepared baking dish; spread with topping. Bake 1 hour.</text>
</content>
<name></name>
<script></script>
</card>
card_162825.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text><span class="style1"> pound butter, browned (2 cups) </span><span class="style26">(Reserve 1/2 cup browned butter for frosting)</span><span class="style1">2 cups brown sugar2 eggs2 tsp. vanilla1 tsp. baking soda1/2 tsp. baking powder1/2 tsp. salt3 cups flour1 cup pecans, chopped</span><span class="style26"> (2/3 cup if measuring chopped pecans)</span><span class="style1"></span><span class="style27">FROSTING:</span><span class="style1">1/2 cup reserved browned butter2 tsp. vanilla3 cups powdered sugar1/4 cup hot water</span></text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Brown butter in deep saucepan. To brown butter, place butter in saucepan over medium heat for 5 to 8 minutes, or until nut-brown. The butter will melt, then bubble, then foam, then turn nut-brown quickly thereafter. Remove from heat. Reserve 1/2 cup browned butter for frosting.Beat browned butter and brown sugar together until the browned butter isn't hot any more. Add eggs, vanilla, baking soda, baking powder, and salt; beat thoroughly. Add 3 cups flour and chopped pecans, and mix well.Bake at 350 degrees 10 minutes.Combine frosting ingredients, beat well, and spread over cooled cookies.</text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>36</text>
</content>
<name></name>
<script></script>
</card>
card_163987.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 envelope unflavored gelatin2 tablespoons cold water1/4 cup boiling water1 cup sugar1/2 cup cocoa2 cups chilled whipping cream2 teaspoons vanilla extract8-inch chocolate flavored crumb crust</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>In small bowl, sprinkle gelatin over cold water; let stand 5 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly. In large mixer bowl stir together sugar and cocoa; add whipping cream and vanilla. Beat on medium speed, scraping bottom of bowl often, until stiff. Pour gelatin mixture into whipped cream; beat until well blended. Spoon into crust. Cover; chill at least 2 hours. Very rich - plan on cutting into at least 8 pieces!</text>
</content>
<name></name>
<script></script>
</card>
card_159678.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup oil4 oz. unsweetened chocolate, melted2 cups sugar4 eggs2 tsp. vanilla2 tsp. baking powder1/2 tsp. salt2 cups flour1 cup powdered sugar</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix oil, chocolate, and sugar. Blend in eggs, vanilla, baking powder, and salt. Blend in flour. Chill several hours or overnight. Heat oven to 350F. Drop teaspoonfuls of dough into powdered sugar; roll and shape into balls. Place 2" apart on ungreased baking sheet. Bake 10-12 minutes, or until almost no imprint remains when touched lightly in the center. Makes a brownie-like cookie.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>195</text>
</content>
<name></name>
<script></script>
</card>
card_159241.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2/3 cup shortening2/3 cup butter, softened1 cup white sugar1 cup brown sugar, packed tightly2 large eggs2 tsp. vanilla1 tsp. soda1 tsp. salt3 cups flour12 oz. chocolate chips</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix thoroughly first 6 ingredients. Blend in remaining ingredients.Bake 10 to 12 minutes at 350 F.</text>
</content>
<name></name>
<script></script>
</card>
card_41424.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Mix dry ingredients thoroughly. Add remaining ingredients. Stir lightly just to moisten dry ingredients. Mixture will be thick and lumpy. Drop by tablespoons onto lightly greased griddle, spreading batter with spoon. Turn cakes as soon as browned on bottom. Cook until other side is browned. Makes 16 pancakes.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>58</text>
</content>
<name></name>
<script></script>
</card>
card_124665.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>CRUST:2 cups flour1 cup brown sugar1/2 cup softened butter1 cup pecan halvesCARAMEL:2/3 cup butter1/2 cup brown sugar1 cup milk chocolate chips</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Preheat over to 350 degrees. Crust: combine flour sugar and butter; mix well. Pat firmly in 9 x 13 pan; sprinkle pecans on top. Caramel layer: In a heavy saucepan over medium heat cook butter and sugar, stir constantly; boil 1/2 - 1 minute. Pour evenly over crust. Bake 18 - 22 minutes or until layer is bubbly. Remove from oven and immediately sprinkle chocolate chips over top. Allow to melt 2 - 3 minutes; swirl for marble effect. Cool completely before cutting. Makes 3 - 4 dozen.</text>
</content>
<content>
<layer>background</layer>
<id>23</id>
<text>202</text>
</content>
<name></name>
<script></script>
</card>
card_191035.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 pkgs. Active dry yeast2 1/2 c. warm water (105-115)1 tsp. sugar1 pkg.(2 layer) reg. white cake mix1 egg1/3 c. cooking oil1/2 tsp. salt6 cups all purpose flour4 T butter or marg, melted1 cup sugar4 tsps. cinnamonPowdered sugar icing</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style44">.In a large bowl stir yeast into warm water; add 1 tsp sugar and let stand. about 5 min till foamy.2.Add cake mix, egg oil, salt, and 1 cup of the flour. Beat with an electric mixxer till well mixed. Gradually add remaining flour, mixing by hand to form a soft dough. (Dough will be sticky)3.Cover an let rise for about 1 hour or till doubled.Stir dough down; cover and let rise again.4.Stir dough down. Divide in half.5.Turn one portion of the dough out onto a floured surface; turn to coat lightly with flour for easier handling. Roll the dough into a 12x8 rectangle. Brush with half the melted butter or marg.6.Combine the 1 cup sugar and cinnamon; sprinkle half the sugar mixture over dough.7. Roll up from the long side, jelly roll style. Pinch to seal edge.8. Cut crosswise into 12 rolls and place, cut side down, in a greased 13x9 pan9. Repeat with the remaining dough, melted butter, and sugar mixture;roll,cutm and place in another greased 13x9 pan.10. Cover and let rise for about 45 min or till nearly doubled.11.Bake the rolls, uncovered, in a 350 oven for about 25 minutes or till lightly browned and rolls sound hollow when tapped*12. Turn out onto serving plate. Drizzle with sugar icing while warm.*These rolls may be frozen raw and baked at a later time.</span></text>
</content>
<name></name>
<script></script>
</card>
card_156746.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cups sugar1 tbsp. sugar2 cups butter8 oz. milk chocolate chips1 cup crushed almonds</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Boil sugar and butter 5 minutes. Add crushed almonds and boil 5-10 minutes. When it turns brown and smells slightly scorched, put on buttered cookie sheet. Sprinkle chips on top and spread around. When melted, sprinkle with crushed almonds.Cindy's note to herself: melt butter first, then add sugar and start time. From that point on, 12 minutes 10 seconds on 6 made it just so slightly underdone. It still set up, though - the texture was a bit off, though. Next time, try 13 minutes. When I took it off, it had the color of brown sugar, and had the consistency of melted taffy.</text>
</content>
<name></name>
<script></script>
</card>
card_171629.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text> 2/3 cup packaged plain bread crumbs 1/2 teaspoon each celery salt, onion powder, paprika and dried thyme 1 broiler-fryer chicken (about 3 pounds), cut in quarters, skin and excess fat removed 3 tablespoons nonfat yogurt</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>1. Heat oven to 400 F. Line a jelly-roll pan with foil. Grease a rack and place in pan.2. Mix bread crumbs and seasonings on a sheet of waxed paper. Coat chicken with yogurt, using fingers or a brush.3. Press crumbs on chicken to coat. Place on rack, with spaces in between.4. Bake 45 to 50 minutes, until coating is lightly browned and juices run clear when meat is pierced.</text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>4</text>
</content>
<content>
<layer>background</layer>
<id>2</id>
<text>274</text>
</content>
<name></name>
<script></script>
</card>
card_145120.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup rolled oats1 cup plain flour2/3 cup sugar1 cup flaked coconut1/2 cup butter1 tablespoon golden syrup (or honey)1 teaspoon bicarbonate of soda dissolved in 1 tablespoon boiling waterTo the best of my knowledge, these biscuits earned their name because they were a favoured item in food parcels sent by families to Australian troops serving overseas in WW2. The biscuit is nourishing, keeps well, isn't reduced to crumbs through rough handling, and can be softened by a dunking in hot tea. (Though personally I prefer ice-cold creamy milk.)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mix all the dry ingredients together. Melt butter and syrup in a saucepan, add soda and water, pour over dry ingredients. Mix well.Drop pieces the size of walnuts onto greased trays, leaving room for them to spread to about 2 1/2 inches.Cook about 15 minutes in a slow oven, until a golden brown.When taken from the oven biscuits are very soft, so leave on the tray for one minute, then cool on a wire rack till crisp.</text>
</content>
<name></name>
<script></script>
</card>
card_258810.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text><span class="style1">/2 cup warm water (105- to 110-degrees)2 pkgs active dry yeast2 tbs granulated sugar1 (3-1/2-oz.) pkg instant vanilla pudding1/2 cup butter, melted2 eggs, beaten1 tsp salt8 cups all-purpose flour1 cup butter, melted</span><span class="style27">TOPPING</span><span class="style1"> 2 cups brown sugar, firmly packed4 tsp cinnamon </span><span class="style27"> CREAM CHEESE FROSTING</span><span class="style1">1 (8 oz) pkg cream cheese, softened1/2 cup butter, softened1 tsp vanilla3 cups powdered sugar1 tbs milk</span></text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text><span class="style46">n small bowl, combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, make pudding mix according to package directions. Add butter, eggs and salt; mix well. Add the yeast mixture; blend. Gradually add flour and knead until smooth. Place in very large greased bowl. Cover and let rise until double in bulk (about 1 hour). Punch down and let rise again (about 45 minutes). On a lightly floured surface, roll out to a 34" x 21" rectangle. Spread 1 cup of melted butter over surface. In small bowl, mix brown sugar and cinnamon together. Sprinkle all over top of surface. Roll up very tightly. With a knife, put a notch every 2 inches. With string or thread, place under roll by notch and criss-cross over to cut roll (makes a nice clean cut). Place on greased baking pan, 2-inches apart. Lightly press rolls down with your hands (just a LITTLE, it helps to hold them together better). Cover and let rise until double again. Bake at 350-degrees for 15 to 20 minutes. Take them out when they JUST start to turn golden. DON'T OVER BAKE! Frost warm rolls with Cream Cheese Frosting.</span></text>
</content>
<content>
<layer>background</layer>
<id>5</id>
<text>20</text>
</content>
<name></name>
<script></script>
</card>
card_260172.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Ham Balls,74091Hawaiian Pork Chops,74483Oriental Pork And Noodles,229594Spare Ribs And Sauerkraut,74781Swedish Loin Of Pork With Prunes,74602</text>
</content>
<content>
<layer>card</layer>
<id>24</id>
<text>"Fried" Chicken,171629Chicken Casserole,204823Chicken Cordon Bleu,75277Chicken Diablo,76157Chicken Enchiladas,205079Chicken in White Wine,205566Chicken Puffs,76875Chicken Rococo,77513Chicken Rolls,77058Chicken Spaghetti,205595Chicken With Dressing,75889Chicken Yum-Yum,205966Citrus-Glazed Cornish Hens,227493Crepes Almondine,75075Crusty Chicken,75705Elegant Chicken,76460Fruit Salad Elegante,213060Ginger-Garlic-Tomato Chicken,228736Honey Spiced Roasted Chicken,206167Honey-Mustard Baked Chicken,232311Hot Chicken Salad,206378Mexican chicken,206726Monterrey Jack Chicken,207116No Peek Chicken,76701Roast Christmas Goose,156414Santa Fe Chicken,207559Tex-Mex Roast Chicken,230506Turkey Cutlets,207769</text>
</content>
<content>
<layer>card</layer>
<id>25</id>
<text>10 Layer Salad,20809924 Hour Salad,208377Apple-Banana Salad,54667Apricot Jello Salad,208746Bacon-Tomato-Chicken Salad,52507Basic French Dressing,209046Bean Salad,61315Beefsteak Tomato Salad,155180Beet Salad,64049Blue Cheese Dressing,209267Blueberry Salad,58115Bread And Butter Pickles,69201Buttermilk Dressing,209813Carrot Dressing For Salads,65473Ceasar Salad House Dressing,210141Celery Seed Dressing,210476Cheddar Cheese Dressing,210718Chicken Salad,211181Cole Slaw Dressing,65702Cole Slaw Salad Dressing,65819Cottage Cheese Salad,58523Cran-Apple Gelatin Salad,59028Cranberry Fluff,54883Cranberry Salad,211583Cranberry Salad,58845Creamy Coleslaw,61632Creamy Ranch Potato Salad,211825Crisp Vegetable Salad,63215Dijon Honey Dressing,212238Doris Oliver's Salad,212582Easy Cranberry Salad,55124Easy Cucumber Pickles,69402Fluffy Fruit Salad,56700French Dressing,66074French Dressing,66477French Dressing,66739Frosted Salad,59151Frozen Cranberry-Banana Loaf,55323Frozen Crinkle Cup Salad,55944Frozen Fruit Salad,56297Fruit Salad Tray,212842Get Together Macaroni Salad,54483Glistening Lemon Dressing,213262Golden Salad,64979Grandmother's Fruit Salad,55575Greenbriar Salad,59599Ham Salad,52384Herring Salad,155451Holiday Salad,59653Honey Dressing,68146Honey French Dressing,213780Honey Fruit Dressing,67905Honey-French Dressing,67170Honey-french Dressing,67488Hot Fruit Salad,57090Lo Cal Russian Dressing,68605Mandarin Chicken Salad,52749Mandarin Tossed Salad,61884Melon Snowball Salad,60137Molded Beet-Cheese Salad,64537Mt. Zion Chicken Salad,52185Nicaraguan Tropical Salad,62096Orange Jewel Salad,60491Orange Salad,60272Orange-Honey French Dressing,67629Overnight Salad,62384Party Cucumber Mold,65199Pickled Beets,68933Pie Filling Salad,57571Pineapple-Pistachio Salad,57663Piquant French Dressing,66966Poppy Seed Dressing (Amy's),214366Poppy Seed Dressing,214026Rae's Frozen Mint Salad,56544Raspberry Jello,61102Raw Vegetable Salad,63737Red Raspberry Salad,60768Shrimp Rice Salad,53623Simple Sweet Pickle Slices,69671Steak And Onion Salad,230200Sunoma - A Japanese Salad,62773Sweet-Sour Spinach Salad,62522Taco Salad,214736Taco Salad,53842Tapioca Fruit Salad,58057Thousand Island Dressing,68785Tuna Mousse,54179Turkey Salad,53378Turkey-Green Grape Salad,53084Vegetable Salad,63359Vegetable Salad,63770Vermicelli Salad,214853Vinaigrette Dressing,215286Watermelon Pickles,69942</text>
<text>************************* Please enter the missing ** ingredient in the list on the ** left. Enter it in the format: ** Ingredient, 1 xxx, # ** where Ingredient is the ** missing ingredient, XXX is ** the measurement spelled ** out, and # is the number of ** calories per 1 measurement.** Example: ** Water, 1 cup, 0 *************************</text>
</content>
<name>Calories</name>
<script>on findCaloriesglobal caloriesglobal ingredientglobal measurementglobal origMeasurementglobal numberglobal ingredientFoundglobal calorieLineput 0 into calories-----------------------------------------------------------------------For each ingredient listed, assign the first word to the amount,--the second word to the measurement, and the following words--up to but not including a comma to the ingredient, and look up--the calories for that item in the getCalories handler.--(Anything past the comma on the line is ignored in calculating,--so phrases such as "chopped, sliced, diced" can be included.)---------------------------------------------------------------------repeat with ctr = 1 to the number of lines in bg field "ingredients"if line ctr of bg field "ingredients" is empty or¬(line ctr of bg fld "ingredients" contains ":") then--skip the entire lineelseput the number of words of line ctr of bg field "ingredients"¬into numWordsput line ctr of bg field "ingredients" into temp--get first character of ingredientsput offset(word 3 of temp,temp) ¬into firstChar--get last character of ingredientsput offset(",",temp) into lastCharif lastChar = 0 thenput the number of chars of temp into lastCharelsesubtract 1 from lastCharend if--send first word, second word, and ingredients to getCaloriesput word 1 of temp into numberput word 2 of temp into measurementput char firstChar to lastChar of temp into ingredientif (measurement contains "egg") and (ingredient is empty) thenput "large" into measurementput "egg" into ingredientend ifif (chartonum(number) > 57) thenput "Skipping" && temp && "- no measurement given"elseput number && measurement && ingredient && "="getCaloriesend ifif ingredientFound is "no" thenexit repeatend ifend ifend repeatif ingredientFound is "yes" thenput "Total calories: " & caloriespop cardget bg field "serves"set the numberFormat to "##########"put calories/it into bg field "calories"wait 1 secondhide msgend ifend findCalories-----------------------------------------------------------------------Given the number of measurements of an ingredient, look up--the number of calories from the field, and if not there,--ask for the number of calories.---------------------------------------------------------------------on getCaloriesglobal caloriesglobal ingredientglobal measurementglobal origMeasurementglobal numberglobal ingredientFound--The following line is to get around Hypercard's buggy "find"--command. If not used, it will look in other fields, also,--for the specified phrase.if bg field "calorieData" contains return & ingredient & "," thenset the scroll of bg field 1 to 1click at 250,90find whole return & ingredient & "," in bg field "calorieData" of this card--look up the calories from the fieldput the foundLine into fndLine-- add 1 to second word of fndLine-- the previous line is not necessary under Hypercard 2.0do "put " & fndLine & " into calorieLine"put word 1 of item 2 of calorieLine into origNumberput word 2 of item 2 of calorieLine into origMeasurementput item 3 of calorieLine into origCalories--Turn notation used in recipes (1/2, 1-1/2, etc.) into standard--decimal numbers.put offset("-",number) into charCtrif charCtr = 0 thenput 0 into wholeNumberelsesubtract 1 from charCtrdo "put " & char 1 to charCtr of number & " into wholeNumber"add 1 to charCtrput empty into char 1 to charCtr of numberend ifdo "put " & number & " into partNumber"put wholeNumber + partNumber into number--if the measurements aren't the same, convert themif origMeasurement is not measurement thenconvertMeasurementend ifdo "put " & origNumber & " into origNumber"--add the number of calories for this ingredient to total caloriesput ((number/origNumber) * origCalories) into tempCaloriesput number && measurement && ingredient && "=" && tempCaloriesbeep 1add tempCalories to caloriesput "yes" into ingredientFoundelseput "no" into ingredientFoundput quote & ingredient & quote && "not found in calorie list. "show cd field 1wait until the mouseclickhide cd field 1hide msg boxend ifend getCalorieson convertMeasurementglobal caloriesglobal ingredientglobal measurementglobal origMeasurementglobal numberset the scroll of bg field 2 to 1click at 480,90find "___" in field "measurements"put word 2 of the foundLine into tempLinerepeat with ctr = 1 to tempLine - 1if (line ctr of bg field "measurements" contains origMeasurement)¬and (line ctr of bg field "measurements" contains measurement) then--we've found a synonym for the measurement, and don't--need to change the numberput origMeasurement into measurementexit repeatelse if line ctr of bg field "measurements" contains ¬origMeasurement then--replace whatever origMeasurement is with the first equivalent--word in the line, to make it match the word that will actually--appear over in the calories section.put word 1 of item 1 of line ctr of bg field "measurements"¬into origMeasurementelse if line ctr of bg field "measurements" contains ¬measurement then--replace whatever measurement is with the first equivalent--word in the line, to make it match the word that will actually--appear over in the calories section.put word 1 of item 1 of line ctr of bg field "measurements" ¬into measurementend ifend repeatif origMeasurement is measurement then--we don't need to do anything else, because we found a--synonym up aboveelse--search the rest of the measurements field for an equivalencyput "no" into convertedrepeat with ctr = tempLine + 1 to ¬the number of lines in bg field "measurements"if (line ctr of bg field "measurements" contains measurement) and ¬(line ctr of bg field "measurements" contains origMeasurement) thenput "yes" into convertedput line ctr of bg field "measurements" into tempLineelse--Keep lookingend ifend repeatif converted is "no" thenput "Could not find an equivalency for " & measurement &¬". Calories are probably off!"wait until the mouseClickelse--Perform the conversionrepeat with ctr = 1 to the number of words in tempLineif word ctr of tempLine is measurement thenput word (ctr - 1) of tempLine into prefixend ifif word ctr of tempLine is origMeasurement thenput word (ctr - 1) of tempLine into origPrefixend ifend repeatput ((origPrefix * number)/prefix) into numberput origMeasurement into measurementend ifend ifend convertMeasurement</script>
</card>
card_19155.xml
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<script>on mouseUpgo to card "Cindy's Recipes"end mouseUp</script>
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<part>
<id>25</id>
<type>field</type>
<visible> <true /> </visible>
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<font>Palatino</font>
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<textStyle>plain</textStyle>
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<name>Sections</name>
<script></script>
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<part>
<id>26</id>
<type>button</type>
<visible> <true /> </visible>
<reserved5> 0 </reserved5>
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<family>0</family>
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<font>Chicago</font>
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<name>Print</name>
<script>on mouseUpset cursor to watchglobal pagenoglobal whatToPrintglobal evenoddput the hilite of cd btn "Even-Odd Page Numbers" into evenoddput empty into whatToPrintput empty into cd fld "whattoprint"put 0 into pagenolock messageslock screenpush cardgo to first cd in bg "recipes"sort cds in bg "Recipes" by bg fld "Name"sort cds in bg "Recipes" by bg fld "Section"cleanUppop cardif the hilite of card button "Cookbook" is true thenput card field "Sections" of card "Cindy's Recipes" into¬sectionListrepeat with X = 1 to the number of lines in sectionListput line X of sectionList into tempif sectionExists(temp) thengatherRecipes tempend ifend repeatelserepeat with X = 1 to the number of lines in card field 2put line X of cd field 2 into tempif sectionExists(temp) thengatherRecipes tempend ifend repeatend ifpush cardgo to first cd in bg "recipes"hide bg btn "Add to shopping list"hide bg btn "Return"hide bg btn "Prev"hide bg btn "Next"hide bg btn "Clean Up"show bg fld "pageno left"show bg fld "pageno right"pop cardput whatToPrint into cd fld "whatToPrint"if the hilite of cd btn "Print Two-Sided" thenanswer "Printing even side now"printAll printevenanswer "Printing odd side now"printAll printoddelseprintAll printallend ifpush cardgo to first cd in bg "recipes"show bg btn "Add to shopping list"show bg btn "Return"show bg btn "Prev"show bg btn "Next"show bg btn "Clean Up"hide bg fld "pageno left"hide bg fld "pageno right"pop cardprintIndexend mouseUpon gatherRecipes sectionNameglobal evenoddglobal pagenoglobal whatToPrintlock screen--print section coveradd 2 to pagenoput "Section," & sectionname & "," & pageno/2 & return after whatToPrint--print recipesgo to first card in background "Recipes"set cursor to busyput sectionName into findSectionfind findSection in field "Section"if the result is not empty thenput "No cards in " & sectionName & " were found."¬elseput the short id of this cd into firstCardadd 1 to pagenoput empty into bg fld "pageno left"put empty into bg fld "pageno right"put the short id of this cd into cardIdput bg fld "Name" & "," & trunc(pageno/2)+1 & "," & cardId & return after whatToPrintrepeat foreverset cursor to busyfind findSection in bg field "Section"if the short id of this card is firstCard thenif not even(pageno) thenadd 1 to pagenoput "Empty," & pageno/2 & return after whatToPrintend ifgo to card "Print Cookbook"exit repeatelseadd 1 to pagenoif even(pageno) thenput the short id of this cd into cardIdput bg fld "Name" & "," & pageno/2 & "," & cardId & return after whatToPrintif even(pageno/2) thenif evenodd thenput pageno/2 into bg fld "pageno left"put empty into bg fld "pageno right"elseput pageNo/2 into bg fld "pageno right"put empty into bg fld "pageno left"end ifelseput pageNo/2 into bg fld "pageno right"put empty into bg fld "pageno left"end ifelseput the short id of this cd into cardIdput bg fld "Name" & "," & trunc(pageno/2)+1 & "," & cardId & return after whatToPrintput empty into bg fld "pageno left"put empty into bg fld "pageno right"end if--print this cdend ifend repeatend ifend gatherRecipesfunction even thenumberput thenumber/2 into theNumberif thenumber - (trunc(thenumber)) = 0 thenreturn trueelsereturn falseend ifend evenfunction sectionExists findSectionpush cardgo first cd in bg "Recipes"find findSection in field "Section"if the result is not empty thenput false into foundItelseput true into foundItend ifpop cardreturn foundItend sectionExistson printAll whichglobal evenoddopen printing with dialog--print cookbook coverif which is "printall" thenprintcoverelse if which is "printeven" thenprint cd "empty"print cd "empty"elseprintcoverend if--print body of cookbookput 1 into Xput the number of lines in cd fld "WhatToPrint" into lastReciperepeat foreverif X > lastRecipe thenexit repeatend ifput line X of cd fld "WhatToPrint" into tempif item 1 of temp is "Section" then--print section coverput item 2 of temp into whatSectionput item 3 of temp into whatPageif (which is "printeven") and (even(whatpage)) or¬(which is "printodd") and (not even(whatpage)) or¬which is "printall" thenprintSection whatSection,whatPageend ifadd 1 to Xnext repeatend if--print regular recipe--print first half of cardput line X of cd fld "WhatToPrint" into tempput item 2 of temp into whatpageif (which is "printeven") and (even(whatpage)) or¬(which is "printodd") and (not even(whatpage)) or¬which is "printall" thenprint cd id (item 3 of temp)end ifadd 1 to X--print second half of cardput line X of cd fld "WhatToPrint" into tempput item 2 of temp into whatpageif (which is "printeven") and (even(whatpage)) or¬(which is "printodd") and (not even(whatpage)) or¬which is "printall" thenif item 1 of temp is "Empty" thenpush cdgo last cd in bg "Sections"doMenu "New Card"if even(item 2 of temp) thenif evenodd thenput item 2 of temp into bg fld "pageno left"put empty into bg fld "pageno right"elseput item 2 of temp into bg fld "pageno right"put empty into bg fld "pageno left"end ifelseput item 2 of temp into bg fld "pageno right"put empty into bg fld "pageno left"end ifprint this cardpop cdelseprint cd id (item 3 of temp)end ifend ifadd 1 to Xend repeatclose printingend printAllon printcoverput card field "Name" of card "Cindy's Recipes" into¬cd field "text" of card "cover 1"print card "Cover 1"print card "Cover 2"end printcoveron printSection sectionName,pagenoglobal evenoddpush cdgo to last cd in bg "Sections"doMenu "New Card"put sectionName into bg field "text"print this carddoMenu "New Card"if even(pageno) thenif evenodd thenput pageno into bg fld "pageno left"put empty into bg fld "pageno right"elseput pageno into bg fld "pageno right"put empty into bg fld "pageno left"end ifelseput pageno into bg fld "pageno right"put empty into bg fld "pageno left"end ifprint this cardpop cdend printSectionon printIndexset cursor to watchrepeat with X = 1 to the number of lines in cd fld "whattoprint"if item 1 of line X of cd fld "whattoprint" is "Section" thendelete item 1 of line X of cd fld "whattoprint"delete item 2 of line X of cd fld "whattoprint"end ifdelete item 3 of line X of cd fld "whattoprint"end repeatput align(cd fld "whattoprint","60,L","4,R","f=.") into tempif length(temp) > 30000 thenanswer "Index too long to print in HyperCard."ask file "What file name shall I save the index under?"if it is empty then exit printIndexif it is "Cancel" then exit printIndexput it into fileNameopen file fileNamerepeat with X = 1 to the number of lines in tempset cursor to busyif char 1 to 5 of line X of temp is "empty" thenput empty into line X of tempput X + 1 into yput offset(".",line Y of temp) into theCharif theChar is 0 then--skipelseput empty into char theChar to (length(line Y of temp)) of line Y of tempend ifend ifend repeatwrite temp to file fileNameclose file fileNameanswer "File " & fileName & " written!"exit printIndexelseput temp into cd fld "index"end ifput 1 into Xput the number of lines in cd fld "index" into lastlinerepeat foreverif X > lastline then exit repeatput line X of cd fld "index" into tempif char 1 to 5 of temp is "empty" thendelete line X of cd fld "index"subtract one from lastlinenext repeatend ifif last char of temp is "." thenput offset(".",temp) into lastCharput empty into char lastChar to 80 of line X of cd fld "Index"set the textFont of line X of cd fld "Index" to "Palatino"set the textSize of line X of cd fld "Index" to 24set the textStyle of line X of cd fld "Index" to underlineput return before line X of cd fld "Index"add 1 to Xadd 1 to lastlineend ifadd 1 to Xend repeatput "Index" & return before cd fld "Index"set the textFont of line 1 of cd fld "Index" to "Palatino"set the textSize of line 1 of cd fld "Index" to 36set the textStyle of line 1 of cd fld "Index" to plainprint cd fld "Index"hide cd fld "index"answer "Save index to file?" with "Yes" or "No"if it is "Yes" thenask file "Please enter your filename here:" with "Cindy's Recipes Index"if it is not empty thenput it into fileNameopen file fileNamewrite cd fld "Index" to file fileNameclose file fileNameend ifend ifend printIndexon cleanUpgo to first cd in bg "Sections"put the number of cds in this bg into lastCardput lastcard - 1 into deleteCardrepeat deleteCard timesgo last cd in bg "Sections"doMenu "Delete Card"end repeatdoMenu "Compact Stack"end cleanUp</script>
<script>on mouseUpglobal whichCardselect the clickLineput the selectedText into recipeNameput word 2 of the clickLine into lineNumberif recipeName is not empty thenget last word of line lineNumber of card field "real recipes"go to card id itend ifend mouseUp</script>
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<name>Cancel</name>
<script>on mouseUpglobal sectionNameif sectionName is not empty thengo to card "Cindy's Recipes"elsego to card "Find..."end ifend mouseUp</script>
<script>on mouseUpgo to card "Cindy's Recipes"end mouseUp</script>
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<name>OK</name>
<script>on mouseUpglobal sectionNameif sectionName is empty thenput "Please choose a category above"elsenewRecipeend ifend mouseUpon newRecipelock screenglobal sectionNamego to card "Cindy's Recipes"put "" & sectionName & "" into checkif cd fld "Sections Update" contains check then--already set to be updated - no need to add itelseput check & return after cd fld "Sections Update"end ifpush cardgo to first card in background "Recipes"hide message boxdomenu "New Card"put sectionName into background field "Section"put "Recipe Name Here" into background field "Name"put "Ingredients Here" into background field "Ingredients"put "Directions Here" into background field "Directions"put "1000" into background field "Calories"put "4" into background field "Serves"end newRecipe</script>
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<type>field</type>
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<script>on mouseUpglobal sectionNameglobal whichShowMethodselect the clickLineput the selectedText into sectionNameend mouseUp</script>
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<content>
<layer>card</layer>
<id>1</id>
<text>Add Recipe</text>
</content>
<content>
<layer>card</layer>
<id>22</id>
<text>Choose the recipe section below:</text>
</content>
<content>
<layer>card</layer>
<id>25</id>
<text>AccompanimentsAppetizersBeef DishesBeveragesBreadsCakesCandy and SnacksCasserolesChineseCookiesDessertsEgg and Cheese DishesFish DishesKids CornerLow FatNewPastaPiesPork DishesPoultry DishesSaladsSandwichesSaucesSoupsVegetables</text>
</content>
<name>Add Recipe</name>
<script>on openCardglobal sectionNameput card field "Sections" of card "Cindy's Recipes" into¬card field "Sections" of this cardend openCard</script>
</card>
card_8805.xml
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<text>Shopping List</text>
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<text>Bean sproutsbreadbread crumbsCandy bars - Hershey's miniaturesCelerychicken brothChicken wings 8 lbs.Chocolate chipschopped green/red bell pepperchopped, cooked chickençlove garlicCorn tortillas - 12 6"dry sherryFish sticksFlourFortune cookiesginger rootGreen chili peppers, 4 oz. canGreen onionsground coriander seedLunch meatMonterey Jack cheese, shreddedMushrooms, 1/2 lb.onionpork loin chop, 6 center cut 1/2-in. thickPotato chipspotatoesrice vinegarRitz CrackersShrimp, 1 cup chopped cookedSour cream</text>
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<name>Shopping List</name>
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card_13321.xml
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<script>on mouseUplock screenhide card field (line 1 of card field "Help Title")put "Help Topics" into card field "Help Title"hide meshow card button "Done"end mouseUp</script>
<text>At the first screen with the picture of the cookbook, click on the line that has the section of the cookbook you wish to view. A list of all the recipes in that section will come up. Click on the particular recipe you wish to view.When done viewing the recipe, click on the return arrow icon at the lower right hand corner of the recipe. This will take you back to the list of recipes in the section, where you can select another recipe. When you're done viewing the desired recipes in this section, click on the cancel button. This will take you back to the first screen with the picture of the cookbook.</text>
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<text>When you choose this option, the scrolling list of sections will unlock. Add, modify, and delete sections as desired, using the standard Macintosh edit techniques. Don't worry about keeping the sections in alphabetical order, as you can click on the "Sort" button to have the sections alphabetically sorted when you're done. When all the sections you want are there, click on the "Done" button.</text>
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<text>Use the "Find..." command to find recipes that contain a certain ingredient, have a certain word in the name, and optionally, meet certain calorie restrictions.To use this feature, first fill in one or both of the first 2 fields - Ingredient and Name. At least one of these fields must be filled in. Then, click on "Go" to find all the recipes that meet both criteria. If only one field is filled in, such as "Ingredient", no check is done on the "Name" field. If both fields are filled in, both checks must be met. Example: Filling in "chocolate" in the ingredient field and leaving the name field blank will find both "chocolate cookies" and "chocolate pie." However, if you put "chocolate" in the ingredient field AND "cookie" in the name field, it will find only "chocolate cookies."In addition to the above, you can select only recipes that meet certain calorie restrictions. If you put in a "high" calorie limit, it will select only those recipes that do not exceed the specified calories. If you put in a "low" calorie limit, it will select only those recipes that do not have less than the specified calories. If you fill in both fields, it will select only those recipes that do not exceed the "high" calories AND do not have less than the "low" calories.Note that you can't put in a calorie check by itself. It can only be used in conjunction with an ingredient or name check.</text>
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<text>You can add a recipe at any point in the program. When you choose this option, it will bring you to a screen that has a list of all the sections in the cookbook. Choose the section you wish you recipe to be in. Then, click on the OK button. It will put in a blank recipe for you entitled "Recipe Name Here." Replace all the fields on the screen with the appropriate information.When you're done, if you've input the recipe correctly, you can choose "Recalculate Calories" to calculate the number of calories in your recipe. For more information on this feature, see "Recalculate Calories" in the help topics.</text>
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<text>When viewing a recipe, you can choose to delete it by choosing "Delete Recipe" from the Utilities menu. It will ask for verification before it deletes the recipe. Click on "Yes" if you truly want the recipe deleted, or click on "No" to cancel the deletion.</text>
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<text>To print a single recipe, choose "Recipe" from the "Print" menu. It will print a single card image on a half sheet of paper.</text>
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<text>If you have Macintalk installed in your system folder, you can choose the "Speak Recipe" option from the Utilities menu. First, go to the recipe you want Macintalk to say out loud. Then, choose "Speak Recipe" from the Utilities menu. This will bring you to a screen where it asks whether you want to click the mouse between sentences, or pause a specific number of ticks between sentences. Choose which you want, then click on the "Say It" button. To cancel out of this, click the "Cancel" button.</text>
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<text><span class="style1">his is a very useful feature of the program, but to use it, you must input your ingredients and ingredient list database in a certain format.The ingredients in the recipe must be in this format: number measurement ingredient, this stuff doesn't matter.Examples: 1 cup flour 2 cups powdered sugar 3-1/2 cups raisins, chopped fine.</span><span class="style2">The (number) parameter</span><span class="style1"> should be regular numbers, such as 1, 2, 3, etc., or if you need fractions, they should be in the format 1-1/2, 1-1/3, etc., where there is a dash separating the fraction from the number, and a forward slash separating the top number in the fraction from the bottom number. Don't use any spaces in this parameter.</span><span class="style2">The (measurement) parameter</span><span class="style1"> can be any of the following: can, cans ounce, ounces, oz, ozs, oz., ozs. package, pkg. pound, pounds, lb., lbs. teaspoon, teaspoons, tsp, tsps, tsp., tsps. tablespoon, tablespoons, tbsp, tbsps, tbsp., tbsps. cup, cupsIf you don't use one of the above measurements, the program will give you the error message "Couldn't find an equivalence for XXX. Calories are probably off!" where XXX is the measurement you typed in your recipe. If you get that message, change your recipe to use only one of the above measurements. The only exception to this rule is with the ingredient eggs. Since people don't measure eggs, the program allows you to skip the measurement parameter for eggs. Thus, you can type either "1 large egg" or "1 egg" in your recipe.</span><span class="style2">The (ingredient) parameter</span><span class="style1"> is the name of the ingredient, such as "flour" or "sugar." If it already exists in the ingredient database, you won't have to worry about it. If it doesn't, you'll have to input it.If you need additional descriptive information in the ingredient, such as "chopped finely" or "whipped", follow the above parameters with a comma and your description. The program ignores anything past the comma. Thus, you can put in "1 cup nuts, finely chopped", and the program will look at only "1 cup nuts."</span><span class="style2">To input an ingredient in the ingredient database,</span><span class="style1"> use the following format: Ingredient, 1 measurement, calorieswhere "ingredient" is the name of the ingredient, such as flour; "measurement" is one of the measurements listed above (use only the first measurement on each line); and calories is the number of calories in measurement.</span><span class="style2">IMPORTANT NOTE:</span><span class="style1"> Be sure to input only the number of calories for 1 measurement. Example: If you want to enter the calories for raisins in the database, and you know 1/2 cup has 217 calories, double it and make it 1 cup at 434 calories. This format MUST be followed for the calculate calories function to work. Also, the measurement must be one of the following: can, ounce, package, pound, teaspoon, tablespoon, cupNote this corresponds to the first measurement in each line under the "measurement parameter" notes above. This is because these are the measurements the program uses. If a different measurement is used, it converts it to one of these base measurements. However, it assumes the ingredient database is already input with base measurements only. Thus, no conversion is done on ingredients in the ingredient database.</span><span class="style2">If you input an ingredient that is not in the ingredient database, </span><span class="style1">an error box will appear containing a condensed version of these instructions. Click on the error box to make it disappear, and input the missing ingredient in the field on the left. Click on "Redo from Start" to continue calculating the calories in your recipe.</span></text>
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<text>If you find you don't have all the ingredients you need for a recipe, a handy way to note them is to use the "Add to shopping list" button on the recipe itself.To use this feature, select the missing ingredient on the screen. (Actually, you can select any text.) Then, click on the "Add to shopping list" button. This will take your selected text and add it to a shopping list on a different card. Continue selecting the missing ingredients and clicking on the "Add to shopping list" button. It will add everything you select to the bottom of the list.When you're done selecting your ingredients and want to view your shoping list, select "Edit shopping list" from the "Utilities" menu. See help topic "Edit shopping list" for more information on this function. To print your shopping list, choose "Shopping List" from the "Print" menu. See help topic "Print shopping list" for more information on this function.</text>
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<text>When you've created your shopping list, you can choose the "Edit shopping list" function from the "Utilities" menu to modify your shopping list. When you get to this screen, modify your shopping list as desired, including adding and deleting items.When you've got everything on there, click on the "Sort" button to sort your shopping list in alphabetical order. To print your shopping list, either click on the "Print" button or choose "Shopping List" from the "Print" menu. This will print your shopping list out on a piece of paper that you can take with you to the store. It can handle up to 78 items.</text>
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<text>To print your shopping list, either click on the "Print" button or choose "Shopping List" from the "Print" menu. This will print your shopping list out on a piece of paper that you can take with you to the store. It can handle up to 78 items.</text>
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<text>To print all or just sections of your cookbook, choose "Cookbook" from the "Print" menu.This will bring you to a card where you choose whether to print the entire cookbook or just selected sections. Click on the "Print entire cookbook" button to print out all your recipes by sections, or click on the "Print only these sections:" button to print out only certain selected sections.When you click on the "Print only these sections" button, it automatically prefills the section field with all the sections in your cookbook. Then, just delete the sections you don't want to print, and click on the "Print" button.</text>
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</content>
<content>
<layer>card</layer>
<id>2</id>
<text>Click between sentencesPause between sentences</text>
</content>
<content>
<layer>card</layer>
<id>16</id>
<text>Pause length:</text>
</content>
<content>
<layer>card</layer>
<id>17</id>
<text>ticks</text>
</content>
<content>
<layer>card</layer>
<id>12</id>
<text></text>
</content>
<content>
<layer>card</layer>
<id>20</id>
<text>Prepare cake mix as directed on package. Pour in pan. Sprinkle rhubarb and sugar over top. Bake as directed on package.</text>
</content>
<name>Speak Recipe</name>
<script>on openCardglobal speakingRateif speakingRate is not empty thenget offset(return & speakingRate,card field "Speaking Rate") + 1select char it to length(speakingRate) + it of ¬card field "Speaking Rate"end ifend openCardon closeCardhide card field "Directions"end closeCard</script>
</card>
card_5849.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<script>on mouseUpglobal sectionNameif the commandKey is down then--update section list automatically based on current recipespush cardlock screenset cursor to watchgo to first cd in bg "recipes"sort cds in bg "Recipes" by bg fld "Name"sort cds in bg "Recipes" by bg fld "Section"go first cd in this bgput empty into oldSectionput empty into allSectionsrepeat with X = 1 to the number of cds in this bgset cursor to busygo cd X of this bgif bg fld "Section" is oldSection then--skipelseput bg fld "Section" & return after allSectionsput bg fld "Section" into oldSectionend ifend repeatpop cardsort allSectionsput allSections into meput allSections into bg fld "Section Data" of cd 1 of bg "Recipes"put empty into checkrepeat with X = 1 to the number of lines in allSectionsput "" & line X of allSections & "" after checkend repeatput check into cd fld "Sections Update"unlock screenelseselect the clickLineput the selectedText into sectionNameset cursor to 4if sectionName is not empty thenput "" & sectionName & "" into checkif (cd fld "Sections Update" contains check) thenput offset(check,cd fld "Sections Update") into firstCharput firstChar + length(check) into lastChardelete char firstChar to lastChar of cd fld "Sections Update"getRecipeselse if not (there is a card field sectionName in card "Sections") thengetRecipeselse--skip itshowRecipesend ifend ifend ifend mouseUpon getRecipesglobal sectionNamelock screengo to first card in background "Recipes"set cursor to busyput empty into sortKeyput sectionName into findSectionfind findSection in field "Section"if the result is not empty thenlock screenlock messagespush cardgo cd "Sections"if there is a card field sectionName thenput empty into cd fld sectionNameelsedoMenu "New Field"put the number of card fields into Xset the name of cd fld X to sectionNameput empty into cd fld sectionNameend ifchoose browse toolpop cardanswer "No cards in " & sectionName & " were found."¬with "Add a recipe" or "Cancel"if it is "Add a recipe" thenlock screengo to card "Add Recipe"send "mouseUp" to card button "OK"exit getRecipeselsego to card "Cindy's Recipes"exit getRecipesend ifend ifif bg fld "Name" is empty then put "*No Title*" into bg fld "Name"put bg fld "Name" & "," & (the short id of this card) & return after sortKeyput the short name of this card into firstCardrepeat foreverset cursor to busyfind findSection in bg field "Section"if the short name of this card is firstCard thengo to card "Scroll Recipes"put the number of lines in sortKey & ¬" cards in section " & findSection & " were found."sort sortKeyput empty into cd fld "Real Recipes"put empty into cd fld "Scroll Recipes"repeat with X = 1 to the number of lines in sortKeyput (item 1 of line X of sortKey) & return after cd fld "Scroll Recipes"put (item 2 of line X of sortKey) & return after cd fld "Real Recipes"end repeatshow msg boxwait 1 secondhide msg boxexit repeatelseput bg fld "Name" & "," & (the short id of this card) & return after sortKeyend ifend repeatpush cardgo cd "Sections"if there is a card field sectionName thenput sortKey into cd fld sectionNameelsedoMenu "New Field"put the number of card fields into Xset the name of cd fld X to sectionNameput sortKey into cd fld sectionNameend ifchoose browse toolpop cardend getRecipeson showRecipeslock screenglobal sectionNameif cd fld sectionName of cd "Sections" is empty thenanswer "No cards in " & sectionName & " were found."¬with "Add a recipe" or "Cancel"if it is "Add a recipe" thenlock screengo to card "Add Recipe"send "mouseUp" to card button "OK"exit showRecipeselsego to card "Cindy's Recipes"exit showRecipesend ifend ifgo cd "Sections"put cd fld sectionName into namesput the number of lines in names & ¬" cards in section " & sectionName & " were found."put names into cardIdsrepeat with X = 1 to the number of lines in namesdelete item 2 of line X of namesdelete item 1 of line X of cardIdsend repeatgo cd "Scroll Recipes"put names into cd fld "Scroll Recipes"put cardIds into cd fld "Real Recipes"show msg boxunlock screenwait 30 tickshide msg boxend showRecipes</script>
