Gracy - Vintage Recipes from the Mid-Twentieth Century

pound grated cheddar cheese 2 sticks margarine 2 cups plain flour, sifted with teaspoon red ground pepper teaspoon salt (optional) 2 cups Rice Crispies, run through the blender to crumble.

You will have about cup after blending. Grate cheese on fine grater and let cheese and margarine stand at room temperature till soft. Then mash with fork until well blended. Add flour, cup at a time. Mix well. Add Rice Crispies and mix well.

You can take your hands at this point and put a little flour on them and mix well. Roll into rolls about like a long cigar. Lay on cookie sheet with wax paper under cookies. Let chill till stiff enough to cut. Cut with a knife and roll in palm of hand to make little balls. Pat out flat in hand and lay on ungreased cookie sheet.

Press with fork to make fancy prints. Bake at 325 for 15 minutes. Makes about 250 cookies, more or less, depending on the size you want to make them. Store in cake tins. They keep a long time. *****

2 sticks butter or margarine 8 ounces sharp cheese, grated teaspoon salt Pinch of sugar Pinch of cayenne pepper 2 cups Rice Krispies 2 cups plain flour Melt butter, cool slightly, add cheese, salt, sugar, and pepper; add Rice Krispies and flour and mix well.

Pinch off and make into small patties (about the size of a Ritz cracker). Bake at 325F. for 12 to 15 minutes. Makes about seven dozen. NOTE: This recipe is almost identical to the Cheese Wafers, but they were separate recipes, so Im not sure which one Mother used. She always seem to have these around at Christmastime, when I was home.....

Doris *****

1 cups cucumbers, shredded and drained 1 cup dairy sour cream cup Miracle Whip Salad Dressing cup chopped onion teaspoon salt Combine ingredients. Mix well and chill. Serve with vegetable dippers such as celery and carrot sticks, tomato, mushrooms, fried zucchini. Makes 3 cups. ***** Slice a pared eggplant and cut the slices into strips; dip them in flour seasoned with salt and pepper and fry in deep fat. ***** 16 cups popped popcorn 1 cup pecan halves 1 cup blanched whole almonds 1 cup walnut halves 1 cup (2 sticks) butter 2 cups firmly packed brown sugar cup dark corn syrup teaspoon salt teaspoon baking soda Preheat oven to 250F. ***** 16 cups popped popcorn 1 cup pecan halves 1 cup blanched whole almonds 1 cup walnut halves 1 cup (2 sticks) butter 2 cups firmly packed brown sugar cup dark corn syrup teaspoon salt teaspoon baking soda Preheat oven to 250F.

Put popcorn and nuts in a large roasting pan. Keep warm in the 250F. oven. Put brown sugar, butter, syrup, and salt in a large saucepan. Bring to a boil, stirring constantly. on a candy thermometer, about 5 minutes. on a candy thermometer, about 5 minutes.

Stir soda into caramel. Drizzle over popcorn; toss to coat. Bake in 250F-oven 5 to 10 minutes. For crispier corn, bake 15 to 20 minutes. Yield: Approximately 20 cups. (NOTE: Sounds a lot like todays Poppycock .....

Doris) *****

2 8-ounce packages cream cheese 1 pound sharp cheddar cheese (shredded) 1 tablespoon chopped pimiento 1 tablespoon chopped green pepper 1 tablespoon finely chopped onion 1 tablespoon Worcestershire sauce 1 tablespoon lemon juice teaspoon garlic powder Dash of Cayenne Dash of salt Pecans (chopped fine) Combine softened cream cheese and cheddar cheese. Mix until well blended. Add remainder of ingredients. Mix well. Chill, shape into ball and roll in chopped pecans. ***** 2 sticks butter 2 tablespoons Worcestershire sauce teaspoon onion salt teaspoon celery salt Melt butter.

Add salt and Worcestershire sauce to it. Mix together: 2 cups corn chex 2 cups rice chex 2 cups wheat chex 1 box (small) cheerios 1 can pumpkin seed 1.1-pound can mixed nuts Pour butter mixture over all, mixing well. Bake in a large pan at 250F. 1 hours. Cool and store in jars. *****

1 pound mixed nuts 1 can pretzels 2 sticks margarine 2 tablespoons Worcestershire sauce teaspoon celery salt teaspoon onion salt 2 cups corn chex 2 cups rice chex 2 cups wheat chex 1 box Cheerios Mix in melted margarine, and bake 1 hours at 250F. ***** cup ( stick) butter or margarine 1 teaspoons seasoned salt 4 teaspoons French's Worcestershire Sauce 2 cups Corn Chex cereal 2 cups Rice Chex cereal 2 cups Wheat Chex cereal 1 cup salted mixed nuts 1 cup pretzel sticks Preheat 250F. oven. oven.

Melt butter in large shallow roasting pan (about 15 x 10 x 2 inches) in oven. Remove. Stir in seasoned salt and Worcestershire. Gradually add cereal, nuts, and pretzels, mixing until all pieces are evenly coated. Bake 1 hour. Stir every 15 minutes.

Spread on absorbent paper to cool. Store in airtight container. Makes 8 - 9 cups. NOTE: Measure cereal in glass measuring cup.

cup butter or margarine 1 teaspoons seasoned salt 4 teaspoons French's Worcestershire Sauce 2 cups Corn Chex cereal 2 cups Rice Chex cereal 2 cups Wheat Chex cereal 2 cups Bran Chex 1 cup salted mixed nuts Preheat 250F. oven.

Melt butter in large shallow roasting pan (about 15 x 10 x 2 inches) in oven until melted. Remove. Stir in seasoned salt and Worcestershire. Gradually add cereal, and nuts. Mix until all pieces are coated. Heat in oven 1 hour.