50' Recipes

He-Man's Tuna Noodle Casserole

6 oz Egg Noodles; Medium
2 T Butter
1 cn Cream Of Mushroom Soup
1 c Milk
1/2 c Sour Cream
1/2 t Salt
1/2 c Onion; Finely Chopped
1/4 c Pimiento; Sliced
1/2 c Green Bell Pepper;Fine Chop
1 c Celery; Chopped
6 1/2 oz Tuna; Drained And Flaked *
15 ea Ritz Crackers; **
1 x Parsley; For Garnish

* An additional 3 oz can of Tuna can be added for a meatier casserole.
** Ritz crackers (15 = Half a Stack) should be broken but not crumbled.

Cook noodles in salted water; drain. Coat with butter. Preheat oven to
425 degrees F. In a large saucepan, mix soup, milk, sour cream, salt,
onion, pimiento, pepper, and celery. Cook over low heat, stirring
frequently, for 15 minutes. Add tuna. Combine with noodles and pour into
2-quart casserole. Sprinkle top with ritz crackers. Bat 20 to 25
minutes. Granish with parsley before serving.

Makes enough for 6 hungry men.

Chow Mein Candy Clusters

12 oz Butterscotch Morsels
3 oz Chow Mein Noodles
2 c Salted Peanuts

Melt butterscotch bits in top of double boiler. Remove from heat and
immediatesly stir in chow mein noodles until all are coated then quickly
stir in peanuts. Drop on wax paper with tablespoon. Let cool until firm.

Makes about 2 dozen.

VARIATION:

Substitute 2 cups Rice Krispies for chow mein noodles for Clusters Royale.
A lighter and less bludgeoning snack.

Choco-Scotch Clusters

6 oz Chocolate Chips; Semisweet
6 oz Butterscotch Morsels
1/4 c Peanut Butter
3 c Cereal; Rice Krispies

Melt chocolate, butterscotch, and peanut butter in top of a double boiler,
stirring constantly, until well blended. Remove from heat, add Rice
Krispies and stir until cereal is thouroughly coated. Drop by tablespoon
on wax paper. Cool until firm.

VARIATION:

For a lighter snack, increase the Rice Krispies to 4 cups.
Title: Variations on Rice Krispies Marshmallow Squares
Categories: Cookies Snacks
Servings: 8

1 x Recipe Of Marshmallow Sqs.

VARIATIONS:

Use Cocoa Krispies instead of Rice Krispies.
Melt 2 squares of unsweetened chocolate with the marshmallows.
Add 1/4 cup peanut butter to marshmallows.
Add 1 cup raisins with Rice Krispies.
Add 1 cup of salted peanuts with Rice Krispies.

Lemonade Fried Chicken

6 oz Frozen Lemonade Concentrate
1 c ;Water
2 1/2 lb Fryer; Cut up
1/4 c Flour; Unbleached
1 t Salt
1/4 t Black Pepper; Ground
1 c Vegetable Oil
2 T Butter; Melted

Preheat oven to 350 degrees F. Mix lemonade concentrate and water in a
small bowl. Pour over chicken in larger bowl. Refrigerate 2 hours or
longer. Drain chicken and reserve liquid. Mix together the flour, salt,
and pepper in a small paper bag. Add well drained chicken, one piece at a
time, and shake to coat evenly. Heat oil in large skillet over moderate
heat. Add floured chicken; cook until evenly browned, turning pieces over
carefully. Remove chicken and arrange in a single layer in a shallow
baking pan. Brush chicken with melted butter. Add reserved lemonade.
Bake uncovered about 1 hour, basting chicken with lemonade from pan every
15 minutes. About 15 minutes befre chicken is done, drain off excess
juice from pan. Serve hot.

Fresca Cake With Maraschino Frosting


3 c Sugar
1/2 lb Butter
1/2 c Vegetable Shortening
6 ea Eggs; Large
3 c Cake Flour; Sifted
7 oz Fresca; Soda Pop
1 t Baking Powder
1 t Vanilla Extract
1 T Lemon Rind; Grated
1 T Lime Rind; Grated
-----------------------------------ICING---------------------------
2 ea Egg Whites; Large
1 c Sugar
1 T ;Water
2 T Maraschino Cherry Juice
1 T Light Corn Syrup
1/4 t Cream Of Tartar
10 ea Maraschino Cherries; Chopped
Preheat oven to 350 degrees F. Cream together sugar, butter and
shortening. Add eggs, one at a time, beating well after each addition.
Add flour and Fresca alternately. Add baking powder and when mixture is
fully creamed, add vanilla and fruit rinds. Pour into greased and floured
9 X 13-inch Cake Pan. Bake 1 hour or until cake tester comes out clean.
FROSTING:
Mix all ingredients except cherries and beat constantly while heating in
the top of a double boiler. When thoroughly mixed, thick,and spreadable,
frost cake. Decorate top of cake with chopped maraschino cherries.
NOTE:
Since Fresca is available only in limited areas if at all, 7-up may be a
good substitution, or any lemon-lime drink. Also, since the problem with
the cherries has been resolved with a different food coloring, you may use the
new ones or use gum drops instead for the garnish. Syrup from a
can of dark cherries might be substituted for the MaraschinoCherrySyrup.

Milky Way Cake

4 ea 2.1 Oz. Milky Way Candy Bars
1/2 lb Butter
2 c Sugar
4 ea Eggs; Large
1 c Buttermilk
2 1/2 c Flour; Unbleached, Sifted
1/4 t Baking Soda
2 t Vanilla Extract
1 c Pecans; Coarsely Chopped

Melt Milky Ways and 8 T butter in double boiler. Let cool. Preheat the
oven to 350 degrees F. Cream remaining butter with sugar. Add eggs, one
at a time. Add buttermilk alternately with flour and soda. Add vanilla
and Milky Way mixture and mix until smooth. Fold in pecans. Pour into a
greased and floured bundt pan. Bake 1 hour or until cake tester comes out
clean. Cool 15 minutes in the pan and then turn out on rack to finish
cooling.

NOTE:

Serve this cake with scoops of ice cream on top of each slice for a taste
delight.

Red Hot Salad

6 oz Cherry Jell-O; (2 Pkgs)
4 oz Red Hots Candy
3 c ;Boiling Water
20 oz Pineapple;Crushed, Undrained
2 c Applesauce

Dissolve Jell-O and red hots (also known as Cinnamon Imperials) in boiling
water. When cooled to room temperature, add pineapple and applesauce.
Pour into oiled 8-cup mold. Chill before serving.

Tex-Mex Bake

2 c Corn Chips; Crushed
1 ea Egg; Large, Beaten
2 T ;Water
1 ea Envelope Soup Mix;*
1 lb Ground Beef; Lean
4 oz Green Chilies; **
1 c Monterey Jack Cheese; Shred
8 oz Tomato Sauce; (1 Cn)
1 ea Green Bell Pepper; Med., ***

* Use 1 envelope of Lipton Onion Recipe Soup Mix for this recipe.
** Green Chilies should be 1 can of Chopped Green Chilies, Drained.
*** Seed and Chop the green bell pepper.

Preheat oven to 350 degrees F. Combine corn chips, egg and water; press
into a 9-inch pie plate or casserole. Bake 10 minutes. Meanwhile, in a
large bowl, combine onion soup mix, ground beef, chilies and 1/2 cup of
cheese; press evenly into the prepared crust. Top with tomato sauce, then
green pepper and bake 30 minutes. Top with remaining cheese, then bake an
additonal 5 minutes or until cheese is melted and beef is done.

Old-Fashioned Chicken Pot Pie

3 T Butter Or Margarine
3 T Flour; Unbleached
1/4 c Green Onion; Chopped
1 ea Env. Vegetable Soup Mix; *
2 c Milk
2 c Chicken; Cooked And Cut Up
10 oz Broccoli Spears; Frozen, **
1/4 c Parmeasan Cheese; Grated
1/8 t Pepper
1 x Pastry For Single Crust Pie
1 ea Egg Yolk; Large
2 T ;Water

* Use Lipton's Vegetable Recipe Soup Mix in this recipe.
** Cook broccoli spears according to directions on package and drain.
Cut into 1-inch pieces.

Preheat oven to 425 degrees F. In large saucepan, melt butter and cook
flour with green onion over medium heat, stirring constantly, 3 minutes or
until flour is bubbling. Stir in vegetable recipe soup mix blended with
the milk. Bring just to the boiling point, then simmer, stirring
constantly, 5 minutes or until thickened. Stir in chicken, broccoli,
cheese, and pepper. Turn into a lightly greased 1 quart round casserole
or souffle dish. With rolling pin, roll pastry into a 9-inch circle;
arrange over casserole. Press pastry around edge of casserole to seal;
trim off excess pastry, then flute the edges. Brush pastry with egg yolk
beaten with water. With the tip of a sharp knive make small slits in
pastry. Bake for minutes or until crust is golden.

Oven-Fried Corn Flake Chicken

3 lb Chicken; Cut Up, Fryer
2 ea Eggs; Large, Slightly Beaten
4 T Milk
2 1/2 c Corn Flakes; Crushed *
2 t Salt
1/2 t Pepper
5 T Butter; Melted

* Crush but do not pulverize the corn flakes.

Preheat oven to 350 degrees F. Wash chicken and pat dry. Mix together
eggs and milk. Separately mix corn flake crumbs, salt, and pepper. Dip
chicken into milk and egg mixture then into the crumb mixture coating each
piece evenly. Set in well-greased baking pan. Drizzle with melted
butter. Bake, uncovered, for 1 hour.

Baked Corn Chex 'N' Cheese Custard

1/4 c Green Pepper; Chopped
1/3 c Onion; Finely Chopped
2 T Butter
3 ea Eggs; Large
2 c Milk
1 t Salt
1/2 t Sugar
1/8 t Pepper
1 c American Cheese; Shredded
1 lb Corn; Canned, Drained
2 c Corn Chex; Coarsely Broken

Preheat oven to 325 degrees F. Saute green pepper and onion in butter
until limp. Beat together eggs, milk, salt, sugar, and pepper. Stir in
cheese, corn, sauteed peppers and onions, and 1 1/2 cups cereal. Pour
into buttered 2-quart casserole and top with remaining cereal. Bake,
uncovered, 45 to 50 minutes or until set. Cool 10 minutes before serving

Ritz Pecan Pie

20 ea Ritz Crackers; Crushed *
1 t Baking Powder
3 ea Egg Whites; Large
1 c Sugar
1 t Vanilla Extract
1/2 c Pecans; Halves
3 oz Milk Chocolate; Fine Shred

* Crush Ritz Crackers to crumbs.

Preheat oven to 325 degrees F. Mix cracker crumbs and baking powder.
Beat egg whites stiff, then very gradually add sugar, continiuing to beat.
Add vanilla. Fold egg whites and crackers together. Put in a buttered
9-inch pie plate. Arrange pecans across top. Bake 30 minutes. Remove
from oven, Sprinkle with shredded chocolate, then put under the broiler
for a few seconds, watching closely so that the chocolate melts but does
not scorch. Serve with ice cream or whipped cream.

Sour Cream Jell-O d' Akron

6 oz Lime Jell-O; (2 Pkgs)
1 c ;Boiling Water
20 oz Pineapple;Crushed, Undrained
1 pt Sour Cream
1/2 c Pecans; Coarsely Cut
8 oz Maraschino Cherries; Drained
1 x Whipped Cream

Dissolve Jell-O in boiling water. Mix pineapple, sour cream, nuts and
cherries. Add to Jell-O. Pour into 8-inch Square oiled pan. Refrigerate
2 hours or until set. Cut into squares and serve topped with whipped
cream.

Cut Glass Dessert

CRUST
1 2/3 c Vanilla Wafer Crumbs
1/4 c Sugar
1 c Pecans; Finely Chopped
8 T Butter
FILLING
9 oz Jell-O; (3 pkgs.), *
3 oz Lemon Jell-O; (1 Pkg.)
1 c Pineapple Juice; Hot
1/2 c ; Cold Water
1 c Heavy Cream
1 c Pinapple; Crushed, Drained

* Select Packages of Jell-O in complimentary colors and flavors.

CRUST:

Preheat oven to 375 degrees F. Combine vanilla wafer crumbs, sugar, and
pecans. Cut in butter. Press into 9 X 13-inch pan. Bake 8 to 10
minutes.

FILLING:

In separate greased 8-inch square pans, make each of the 3 flavors of
Jell-O according to the directions on the package. When set, cut into
1/2-inch cubes. Dissolve lemon Jell-O in hot pineapple juice, then add
1/2 c cold water. Place in refrigerator until it starts to set. Whip
cream. Fold crushed pineapple into whipped cream, then add semi-set lemon
Jell-O. Fold in the Jell-O cubes and pour into crust. Chill about 1 hour
before serving.

Undescended Twinkies

6 oz Orange Jell-O; (2 pkgs)
1 c ;Boiling Water
1/2 c Pineapple Juice
1 qt Vanilla Ice Cream; Softened
7 oz 7-Up
8 ea Twinkies

Dissolve Jell-O in boiling water. Add pineapple juice, ice cream and
7-Up. Mix thoroughly (In a blender if necessary to dissolve ice cream),
and pour into a deep pan, approximately 9-inches square. Chill until
mixture begins to set. Lay Twinkies, flat side down, in two rows of four
across the top of the chilled gelatin. If the gelatin is properly
chilled, it will resist the Twinkies. You will push them in and they will
slowly rise. Remember you don't want them buried. Just semi-decended in
the ooze. Chill until fully set and serve.

Lipton's Calico Coleslaw

1 ea Env. Vegetable Soup Mix
1/2 pt Sour Cream; (8 ozs)
1/4 c Mayonnaise
1 T Apple Cider Vinegar
2 T Prepared Mustard;Dijon Style
5 c Green Cabbage; Shredded
1 ea Red Onion; Small Sliced Thin
1 T Parsley; Finely Chopped
1 x Pepper; To taste

In medium bowl, thorougly blend vegetable recipe soup mix, sour cream,
mayonnaise, vinegar and mustard. Toss with remianing ingredients; chill
until serving time.