MILNOT CHOCOLATE CHAMP

This recipe is from the back of an old MILNOT label.  My mother used to make me the hot chocolate champ before I went to school on cold Indiana winter mornings.  I've never been able to make it like she did!

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1972 DUNCAN HINES APPLE CINNAMON POUND CAKE

As you can see, this recipe is from a free flyer from Duncan Hines in 1972.

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OLD NEWSPAPER CLIPPING FOR PEANUT BUTTER CRISPS

This is another old newspaper clipping my late mother had in her files.  I remember this being a regular column in our hometown newspaper when I was young.  Click on the picture to enlarge for reading.  I can't make out how many minutes it says to bake but it appears to be either 15 or 25.  25 minutes seems like an awfully long time for cookies so I assume it says 15.

WAGON WHEEL PIZZA CASSEROLE

8-oz wagon wheel pasta (or elbow macaroni)
1/2 lb ground beef
1/4 cup sliced ripe olives
1 can (4-oz) mushroom stems and pieces, well drained
28-oz spaghetti sauce
1 cup shredded mozzarella cheese

Preheat oven to 350 degrees.

Cook pasta according to the package directions; drain well.

Brown the ground beef in a skillet over medium-high heat until all the pink is gone; drain well.

Combine the cooked and drained pasta, ground beef, olives, mushrooms, and spaghetti sauce; transfer into the prepared baking dish.  Cover with a heat-proof lid or aluminum foil and bake approximately 30 minutes until bubbly and heated through. 

Uncover casserole and sprinkle the cheese over the top.  Leave foil off and bake an another 5 minutes to melt cheese.

Yield: 6 servings

OLD TEXAS CHOCOLATE CREAM PIE

1/4 cup flour
2/3 cup sugar
1/8 tsp salt
1 tbsp cocoa
2 cups milk
3 egg yolks, beaten well
1 tbsp butter
1/2 tsp vanilla

In a heavy saucepan, combine the flour, sugar, salt, cocoa, and milk, whisk until smooth.  Cook over low heat until thick.

In a bowl, combine 1/2 cup of the hot chocolate mixture into the egg yolks and beat until until combined; pour the egg yolks into the remaining chocolate mixture.  Cook until very thick, stirring to keep smooth.  Add the butter and vanilla, stirring to blend in.

Pour the mixture into a baked pastry shell.  Top with meringue recipe of your choice and bake in a preheated 375 degree oven for 10 to 12 minutes to brown meringue.

If you prefer, you can top pie with whipped cream rather than meringue.

Makes 1 pie.

APPLESAUCE COOKIES

Another recipe from my old school.  This recipe was submitted to the Marshall Township PTA 1955 cookbook by Gail Franklin.  I don't think anyone of us "Hilltoppers" have any bad memories of Gail.  She was one of the sweetest, nicest ladies one could ever encounter.  She was the mother of one of my classmates and she was also the school secretary for many years.  Here is her recipe for applesauce cookies:

Heat oven to 375 degrees.  Mix together thoroughly; 3/4 cup soft shortening, 1 cup brown sugar (packed), 1 egg.  Stir in 1/2 cup applesauce.  Sift together 2 1/4 cups floour, 1/2 tsp. soda, 1/2 tsp. salt, 3/4 tsp. cinnamon, 1/4 tsp. cloves, and stir in.  Mix in 1 cup seedless raisins, 1/2 cup chopped nuts, and drop by teaspoonfuls onto greased cookie sheet.  Bake 10 - 12 minutes.  Makes 4 dozen.

VERY OLD PEANUT BUTTER PIE RECIPE

This is another of the old recipe clippings from my late mother's recipe collection.  This is a clipping from the local hometown newspaper where I grew up in Indiana.  The author says she got the recipe in 1940 from a lady in Indianapolis.

Click on picture to enlarge for reading.