Mix & cook til thick:
2 pkgs. jello tapioca pudding
1 small orange jello
3 cups water - cool
Drain:
1 small can crushed pineapple
1 can mandarin oranges
Fold fruit into jello mixture with 1 cup miniature marshmallows and 1 large tub cool whip, thawed.
Submitted by Jeanne Koebel
Monday, October 30, 2017
QUICK BREADS - Cinnamon Coffee Cake
Topping: Mix together & set aside
1/2 cup chopped nuts
1 tsp. cinnamon
3/4 cup brown sugar
Stir together:
1 cup butter/oleo (softened)
2 cups sugar
2 eggs
1/2 tsp. vanilla
1 cup sour cream
Mix in:
1-3/4 cups flour
1 tsp. baking powder
1/4 tsp. slat
Pour 1/2 batter into greased 9 x 13 pan. Sprinkle 1/2 topping mixture over. Pour rest of batter into pan and top with remaining topping.
Bake @ 350° 45 - 60 minutes.
Submitted by Jeanne Koebel
1/2 cup chopped nuts
1 tsp. cinnamon
3/4 cup brown sugar
Stir together:
1 cup butter/oleo (softened)
2 cups sugar
2 eggs
1/2 tsp. vanilla
1 cup sour cream
Mix in:
1-3/4 cups flour
1 tsp. baking powder
1/4 tsp. slat
Pour 1/2 batter into greased 9 x 13 pan. Sprinkle 1/2 topping mixture over. Pour rest of batter into pan and top with remaining topping.
Bake @ 350° 45 - 60 minutes.
Submitted by Jeanne Koebel
SOUPS - Stuffed Pepper Soup
3 cups cooked brown rice (omit for paleo diet)
1 lb. 95% lean ground beef
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup finely diced onion
3 cloves garlic, chopped
2 cans (14.5 oz. each) cans petite diced tomatoes
1-3/4 cups tomato sauce
2 cups reduced sodium, fat-free chicken broth
1/2 tsp. dried marjoram
salt and fresh pepper to taste
Using Stove Top:
In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat. Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1-1/2 cups of soup in each bowl and top with 1/2 cup cooked brown rice.
Using Instant Pot:
Press saute button on Instant Pot, spray the pot with nonstick spray, add the ground meat and salt. Cook until no longer pink, 5 to 8 minutes. Drain fat if any, then add peppers, onions and garlic and cook 4 to 5 minutes. Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and cook high pressure 15 minutes. Natural release. Serve about 1-1/2 cups of soup in each bowl and top with 1/2 cooked brown rice. Note: Since there is no evaporation in the pressure cooker, you can reduce the broth by 1/2 cup.
Recipe from skinnytaste.com submitted by Wanda Barclay
1 lb. 95% lean ground beef
 |
| Stuffed Pepper Soup |
1/2 cup chopped red bell pepper
1 cup finely diced onion
3 cloves garlic, chopped
2 cans (14.5 oz. each) cans petite diced tomatoes
1-3/4 cups tomato sauce
2 cups reduced sodium, fat-free chicken broth
1/2 tsp. dried marjoram
salt and fresh pepper to taste
Using Stove Top:
In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat. Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1-1/2 cups of soup in each bowl and top with 1/2 cup cooked brown rice.
Using Instant Pot:
Press saute button on Instant Pot, spray the pot with nonstick spray, add the ground meat and salt. Cook until no longer pink, 5 to 8 minutes. Drain fat if any, then add peppers, onions and garlic and cook 4 to 5 minutes. Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and cook high pressure 15 minutes. Natural release. Serve about 1-1/2 cups of soup in each bowl and top with 1/2 cooked brown rice. Note: Since there is no evaporation in the pressure cooker, you can reduce the broth by 1/2 cup.
Recipe from skinnytaste.com submitted by Wanda Barclay
CASSEROLES - Mexican Chicken and Rice Casserole
1 can fat free cream mushroom soup
1 can fat free cream chicken soup
2 cans water
1 can black beans, drained and rinsed
1 can Rotel diced tomatoes with chilies
1-1/2 cups instant rice
1 pkg taco seasoning
cilantro and green onions chopped (optional)
3 lbs. frozen bonless, skinless chicken breasts (6 breasts)
1 cup shredded cheddar cheese
Preheat oven to 350°. Coat a 13 x 9 inch glass casserole dish with cooking spray.
In a measured bowl, whisk together the soups, water and taco seasoning, then pour into the bottom of the dish. Sprinkle the rice over the soups, then place the chicken breasts (still frozen) on top. Pour the beans and tomatoes over the chicken, then sprinkle on the cilantro and green onions. Cover with foil and bake for 1 hour, 40 minutes. Remove foil, sprinkle shredded cheese over to melt and bake another 10 minutes.
Makes: 12 servings
Recipe from healthypointsrecipes.com submitted by Wanda Barclay
1 can fat free cream chicken soup
 |
| Mexican Chicken and Rice Casserole |
1 can black beans, drained and rinsed
1 can Rotel diced tomatoes with chilies
1-1/2 cups instant rice
1 pkg taco seasoning
cilantro and green onions chopped (optional)
3 lbs. frozen bonless, skinless chicken breasts (6 breasts)
1 cup shredded cheddar cheese
Preheat oven to 350°. Coat a 13 x 9 inch glass casserole dish with cooking spray.
In a measured bowl, whisk together the soups, water and taco seasoning, then pour into the bottom of the dish. Sprinkle the rice over the soups, then place the chicken breasts (still frozen) on top. Pour the beans and tomatoes over the chicken, then sprinkle on the cilantro and green onions. Cover with foil and bake for 1 hour, 40 minutes. Remove foil, sprinkle shredded cheese over to melt and bake another 10 minutes.
Makes: 12 servings
Recipe from healthypointsrecipes.com submitted by Wanda Barclay
DESSERTS - Skinny No-Bake Peanut Butter Pie
5 oz. reduced fat cream cheese, softened
1/2 cup confectioners' sugar
1/3 cup Better 'n Peanut Butter
8 oz. fat free frozen whipped topping, thawed (or truwhip for healthier option)
reduced fat graham cracker pie crust
3 tbsp. Hershey's chocolate syrup
Beat crem cheese and confectioners' sugar together in a medium bowl. Mix in Better'n Peanut Butter and beat until smooth. Fold in whipped topping. Spoon into graham cracker pie shell. Cover and refrigerate until firm, at least 2 - 3 hours. Drizzle with chocolate syrup before serving.
Servings: 10 • Calories: 216.8 • Fat: 6.4 g • Protein: 2.9 g. • Carb: 32.9g • Fiber: 1.3 g
Sugar: 16.7 g • Sodium 94.6 mg
Recipe from skinnytaste.com submitted by Wanda Barclay
1/2 cup confectioners' sugar
1/3 cup Better 'n Peanut Butter
8 oz. fat free frozen whipped topping, thawed (or truwhip for healthier option)
reduced fat graham cracker pie crust
3 tbsp. Hershey's chocolate syrup
Beat crem cheese and confectioners' sugar together in a medium bowl. Mix in Better'n Peanut Butter and beat until smooth. Fold in whipped topping. Spoon into graham cracker pie shell. Cover and refrigerate until firm, at least 2 - 3 hours. Drizzle with chocolate syrup before serving.
Servings: 10 • Calories: 216.8 • Fat: 6.4 g • Protein: 2.9 g. • Carb: 32.9g • Fiber: 1.3 g
Sugar: 16.7 g • Sodium 94.6 mg
Recipe from skinnytaste.com submitted by Wanda Barclay
APPETIZERS - Magic Mushrooms
2 pounds Italian sausage - spicy
2 pounds fresh mushrooms - about 40
Clean mushrooms. Remove stems and chop. Mix chopped stems with the sausage. Form into walnut size balls and place in mushroom cap so that mix extends over the top of the mushroom. Place the stuffed mushroom in a 9 x 13 baking dish.
Bake @ 30 minutes or until browned.
Submitted by Nancy Brown
2 pounds fresh mushrooms - about 40
Clean mushrooms. Remove stems and chop. Mix chopped stems with the sausage. Form into walnut size balls and place in mushroom cap so that mix extends over the top of the mushroom. Place the stuffed mushroom in a 9 x 13 baking dish.
Bake @ 30 minutes or until browned.
Submitted by Nancy Brown
SALADS - Orange Jello Salad
1 - 6 oz. orange jello
2 cups boiling water
1 - 6 oz. can frozen orange juice, thawed
1 - 8 oz. can crushed pineapple and juice
1 small can mandarin oranges and juice
Dissolve jello in boiling water. Add orange juice and fruits. Turn into 2 quart bowl and chill.
Submitted by Nancy Brown
2 cups boiling water
1 - 6 oz. can frozen orange juice, thawed
1 - 8 oz. can crushed pineapple and juice
1 small can mandarin oranges and juice
Dissolve jello in boiling water. Add orange juice and fruits. Turn into 2 quart bowl and chill.
Submitted by Nancy Brown
COOKIES - Ice Box Cookies
3 eggs
1 cup butter
1 cup sugar
1 cup brown sugar
4 cups sifted flour
1/4 tsp. salt
1 Tbsp. cinnamon
1 tsp. soda
2 tsp. baking powder
1 cup nuts
Beat eggs in separate bowl until light. Set aside. Beat butter & sugar. Add eggs. Add dry ingredients. Form into roll. Chill. Slice & place on greased cookie sheet. Bake 350° 10 to 12 minutes.
LaVerne Howard's recipe submitted by her daughter, Judy Grimmett.
1 cup butter
1 cup sugar
1 cup brown sugar
4 cups sifted flour
1/4 tsp. salt
1 Tbsp. cinnamon
1 tsp. soda
2 tsp. baking powder
1 cup nuts
Beat eggs in separate bowl until light. Set aside. Beat butter & sugar. Add eggs. Add dry ingredients. Form into roll. Chill. Slice & place on greased cookie sheet. Bake 350° 10 to 12 minutes.
LaVerne Howard's recipe submitted by her daughter, Judy Grimmett.
SALADS - Mandarin Salad
6 cups lettuce - romaine and or green leaf
1 - 11 oz. can mandarin oranges, drained
3 green onions, sliced
1 Tbsp. chopped fresh parsley
1/2 cup slivered almonds
1 Avocado, chopped
Dressing:
Mix with whisk. Add just before serving
1-1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. tarragon
1/8 tsp. pepper
1/4 cup rice vinegar
1/2 cup vegetable oil
Submitted by Nancy Brown
1 - 11 oz. can mandarin oranges, drained
3 green onions, sliced
1 Tbsp. chopped fresh parsley
1/2 cup slivered almonds
1 Avocado, chopped
Dressing:
Mix with whisk. Add just before serving
1-1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. tarragon
1/8 tsp. pepper
1/4 cup rice vinegar
1/2 cup vegetable oil
Submitted by Nancy Brown
DESSERTS - Chocolate Inbetweens
1 cup packed brown sugar
3/4 cup butter - chilled and cut into 8 pieces
1/2 tsp. salt
1-1/2 cups flour
1 cup quick oats, uncooked
1 can condensed sweetened milk - 14 oz.
1 pkg 6 oz. semisweet chocolate chips
Use cuisinart knife chopping blade, fork and knife to mix brown sugar, butter, and salt until crumbly - NOT a ball. Add flour and oats. Mix until crumbly. Press 2/3 (about 2-1/2 cups) into bottom of pan. Leave 1/3 in bowl for topping. Melt chips. Stir in condensed milk. Pour over crust in pan. Sprinkle the remaining crumbs over the top. Bake until lightly browned. Cool. Cut into squares.
Bake @ 350° 25 - 30 minutes or lightly browned.
Submitted by Nancy Brown
3/4 cup butter - chilled and cut into 8 pieces
1/2 tsp. salt
1-1/2 cups flour
1 cup quick oats, uncooked
1 can condensed sweetened milk - 14 oz.
1 pkg 6 oz. semisweet chocolate chips
Use cuisinart knife chopping blade, fork and knife to mix brown sugar, butter, and salt until crumbly - NOT a ball. Add flour and oats. Mix until crumbly. Press 2/3 (about 2-1/2 cups) into bottom of pan. Leave 1/3 in bowl for topping. Melt chips. Stir in condensed milk. Pour over crust in pan. Sprinkle the remaining crumbs over the top. Bake until lightly browned. Cool. Cut into squares.
Bake @ 350° 25 - 30 minutes or lightly browned.
Submitted by Nancy Brown
CASSEROLES - Chicken Divan
2 - 10 oz. pkgs frozen or 2 large florets Broccoli
2 cups cook chicken (3 breasts bite size)
2 cans cream of chicken soup
1 cup mayonnaise
1 tsp. lemon juice
1/2 tsp. curry powder
1 cup shredded cheddar
Cook broccoli until just tender. Drain. Arrange broccoli in greased 9 x 12 baking dish. Place chicken on top. Combine soup, mayo, lemon juice, curry, and a little of the cheddar. Pour
over chicken. Push into layers. Spring with remaining cheese.
Bake @ 350° 25-30 minuts or heated through
Submitted by Nancy Brown
2 cups cook chicken (3 breasts bite size)
2 cans cream of chicken soup
1 cup mayonnaise
1 tsp. lemon juice
1/2 tsp. curry powder
1 cup shredded cheddar
Cook broccoli until just tender. Drain. Arrange broccoli in greased 9 x 12 baking dish. Place chicken on top. Combine soup, mayo, lemon juice, curry, and a little of the cheddar. Pour
over chicken. Push into layers. Spring with remaining cheese.
Bake @ 350° 25-30 minuts or heated through
Submitted by Nancy Brown
Monday, October 16, 2017
MAIN DISHES - Roundup Bean Casserole
1 lb ground beef
Shortening
Salt & pepper to taste
1 can kidney beans
1 can butter beans
1 can pork & beans
1/2 c catsup
3/4 c brown sugar
1 tsp dry mustard
2 Tbsp vinegar
Brown ground beef in small amount of shortening; season with salt & pepper. Combine with other ingredients; pour into casserole. Bake for 1 hr at 350. May be frozen before baking to be baked when needed. Yield 10-12 servings.
Submitted by Dorothy Mallett in 1976 Cookbook
Shortening
Salt & pepper to taste
1 can kidney beans
1 can butter beans
1 can pork & beans
1/2 c catsup
3/4 c brown sugar
1 tsp dry mustard
2 Tbsp vinegar
Brown ground beef in small amount of shortening; season with salt & pepper. Combine with other ingredients; pour into casserole. Bake for 1 hr at 350. May be frozen before baking to be baked when needed. Yield 10-12 servings.
Submitted by Dorothy Mallett in 1976 Cookbook
MAIN DISHES - Chop Suey
1 lb pork, veal, beef or chicken
2 c diced celery
1 c sliced onions
1 can bean sprouts or 1 can Chinese vegetables
2 Tbsp soy sauce
1/4 tsp salt
2 Tbsp oil
1 c water
2 Tbsp flour
Fry meat in oil, add soy sauce until brown. When done, add rest of ingredients except bean sprouts, leaving flour for thickening until last. Simmer after adding bean sprouts. Serve over rice or Chinese noodles.
Submitted by Jessie Anderson Leiser in 1976 Cookbook.
2 c diced celery
1 c sliced onions
1 can bean sprouts or 1 can Chinese vegetables
2 Tbsp soy sauce
1/4 tsp salt
2 Tbsp oil
1 c water
2 Tbsp flour
Fry meat in oil, add soy sauce until brown. When done, add rest of ingredients except bean sprouts, leaving flour for thickening until last. Simmer after adding bean sprouts. Serve over rice or Chinese noodles.
Submitted by Jessie Anderson Leiser in 1976 Cookbook.
MAIN DISHES - Beef Tips
1 lb round steak
Salt & pepper to taste
1 small onion, diced
1/4 c Burgundy wine
1 can cream of mushroom soup
1 beef bouillon cube
1/2 soup can of water
Trim fat from meat & cut meat in strips. Brown meat in small amount of cooking oil. Add the wine, soup, onion, water & bouillon cube to the meat. Cover & cook slowly until the meat is tender. (If too thin, thicken with small amount of cornstarch in water.) Serve over buttered noodles. Cooking time - about 1 1/2 hours. 3-4 servings.
Submitted by Laura Long in 1976 Cookbook
Salt & pepper to taste
1 small onion, diced
1/4 c Burgundy wine
1 can cream of mushroom soup
1 beef bouillon cube
1/2 soup can of water
Trim fat from meat & cut meat in strips. Brown meat in small amount of cooking oil. Add the wine, soup, onion, water & bouillon cube to the meat. Cover & cook slowly until the meat is tender. (If too thin, thicken with small amount of cornstarch in water.) Serve over buttered noodles. Cooking time - about 1 1/2 hours. 3-4 servings.
Submitted by Laura Long in 1976 Cookbook
MAIN DISHES - Swiss Steak Italiano
3 lb beef chuck roast
1/2 c sliced onions
3/4 c sliced carrots
3/4 c sliced celery
1 can spaghetti sauce
Put meat in roasting pan; cover with vegetables & spaghetti sauce; roast 3 hours at 300.
Submitted by Janet Phillips in 1976 Cookbook
1/2 c sliced onions
3/4 c sliced carrots
3/4 c sliced celery
1 can spaghetti sauce
Put meat in roasting pan; cover with vegetables & spaghetti sauce; roast 3 hours at 300.
Submitted by Janet Phillips in 1976 Cookbook
MAIN DISHES - Scotch Casserole
8 oz elbow macaroni
1 can corned beef, chopped
1/4 lb sharp cheese, diced
1 c milk
3/4 c dry bread crumbs
1 can cream of mushroom soup
1/4 c chopped onion
dash of garlic salt
Cook macaroni in 2 qts. salted water until tender. Blend milk with soup & add beef, cheese, garlic salt & onion. Grease large casserole & alternate layers of soup mixture & macaroni. Put crumbs on top & dot with butter. Bake uncovered in 350 oven for 45 mins. Hint: Have soup mixture as top layer to keep macaroni from drying out.
Submitted by Doris Stright in 1976 Cookbook
1 can corned beef, chopped
1/4 lb sharp cheese, diced
1 c milk
3/4 c dry bread crumbs
1 can cream of mushroom soup
1/4 c chopped onion
dash of garlic salt
Cook macaroni in 2 qts. salted water until tender. Blend milk with soup & add beef, cheese, garlic salt & onion. Grease large casserole & alternate layers of soup mixture & macaroni. Put crumbs on top & dot with butter. Bake uncovered in 350 oven for 45 mins. Hint: Have soup mixture as top layer to keep macaroni from drying out.
Submitted by Doris Stright in 1976 Cookbook
MAIN DISHES - Five Hour Stew
2 lbs beef stew meat
2 med onions sliced
6 carrots, 3/4" slices
1 c celery, 1/2" slices
4-5 med potatoes, 1" cubes
1/2 green pepper, cut in rings
1 16oz. can tomato juice
1/2 tsp black pepper
1 piece white bread
3 tbsp tapioca
Put everything raw into a covered casserole or roasting pan, putting the slice of bread last. Just lay it on top of the whole stew. Bake at 250 for about 5 hours,
Submitted by Maxine Golden
2 med onions sliced
6 carrots, 3/4" slices
1 c celery, 1/2" slices
4-5 med potatoes, 1" cubes
1/2 green pepper, cut in rings
1 16oz. can tomato juice
1/2 tsp black pepper
1 piece white bread
3 tbsp tapioca
Put everything raw into a covered casserole or roasting pan, putting the slice of bread last. Just lay it on top of the whole stew. Bake at 250 for about 5 hours,
Submitted by Maxine Golden
MAIN DISHES - Easy Rosole
1 lb. ground beef
1 onion, chopped
1 clove garlic, crushed
1 tsp. salt
1/2 tsp. pepper
2 8 oz. cans tomato sauce
1 large can hominy - drained
1 cup shredded sharp cheese
Brown meat, onions, garlic. Stir to keep meat crumbly. Add salt, pepper, tomato sauce & hominy. turn into casserole and top with cheese. Bake at 325 for 1 hr. 4-6 servings.
Submitted by Florine Brown
1 onion, chopped
1 clove garlic, crushed
1 tsp. salt
1/2 tsp. pepper
2 8 oz. cans tomato sauce
1 large can hominy - drained
1 cup shredded sharp cheese
Brown meat, onions, garlic. Stir to keep meat crumbly. Add salt, pepper, tomato sauce & hominy. turn into casserole and top with cheese. Bake at 325 for 1 hr. 4-6 servings.
Submitted by Florine Brown
MAIN DISHES - Skillet Spaghetti
1 lb. ground beef
1 c chopped onion
1 Tbs butter
3 c tomato juice
1/4 tsp mace
1/4 tsp allspice
1/2 tsp mustard
1 tsp salt
1/4 tsp pepper
1/2 tsp oregano
6 oz. spaghetti, uncooked (1 1/2 c)
Brown meat & onions in butter. Add tomato juice & seasonings. Break uncooked spaghetti in short pieces and sprinkle on top. Heat to boiling, then simmer covered about 40 min.
Submitted by Virginia Bedunah
1 c chopped onion
1 Tbs butter
3 c tomato juice
1/4 tsp mace
1/4 tsp allspice
1/2 tsp mustard
1 tsp salt
1/4 tsp pepper
1/2 tsp oregano
6 oz. spaghetti, uncooked (1 1/2 c)
Brown meat & onions in butter. Add tomato juice & seasonings. Break uncooked spaghetti in short pieces and sprinkle on top. Heat to boiling, then simmer covered about 40 min.
Submitted by Virginia Bedunah
DESSERTS - Apple Crisp
9" x 13" pan filled 3/4 full of sliced peeled apples. Mix 3/4 c sugar & 1 tsp cinnamon & sprinkle over apples.
In mixing bowl blend:
1 c sugar
1 1/2 c flour
1/2 tsp baking powder
1 egg
1/4 c butter or margarine softened
Pour over apples & bake at 375 for 1 hour. Serve with whipped cream or ice cream.
Submitted by Shirley English
In mixing bowl blend:
1 c sugar
1 1/2 c flour
1/2 tsp baking powder
1 egg
1/4 c butter or margarine softened
Pour over apples & bake at 375 for 1 hour. Serve with whipped cream or ice cream.
Submitted by Shirley English
DESSERTS - Bananas with Cream Sauce
bananas
1 c whipping cream
1 c sugar
3 tbsp flour
peanuts
Cook cream, sugar, and flour until think, stirring constantly. Cool. Pour over sliced bananas, cover with ground peanuts.
Submitted by Rosetta Myers
1 c whipping cream
1 c sugar
3 tbsp flour
peanuts
Cook cream, sugar, and flour until think, stirring constantly. Cool. Pour over sliced bananas, cover with ground peanuts.
Submitted by Rosetta Myers
Wednesday, October 11, 2017
COOKIES AND CANDY - Grandma Browns Sugar Hearts
1 cup butter (oleo or half & half softened)
1 cup sugar
1 egg
2 cups flour (sifted)
1/2 tsp salt
1/2 tsp soda
1/2 tsp cream of tartar
1 tsp flavoring
Cream butter, sugar & egg at medium speed till light & fluffy. Sift flour, salt, soda & cream of tarter into same bowl, use low speed. Add flavor. Refrigerate at least 20 mins. With hands form dough into 48 balls about 1" in diameter. Flatten so as to take a 2" heart cutter. Bake at 350 on ungreased sheet for 8-10 minutes. Watch closely as these burn quite easily.
Florine Brown
1 cup sugar
1 egg
2 cups flour (sifted)
1/2 tsp salt
1/2 tsp soda
1/2 tsp cream of tartar
1 tsp flavoring
Cream butter, sugar & egg at medium speed till light & fluffy. Sift flour, salt, soda & cream of tarter into same bowl, use low speed. Add flavor. Refrigerate at least 20 mins. With hands form dough into 48 balls about 1" in diameter. Flatten so as to take a 2" heart cutter. Bake at 350 on ungreased sheet for 8-10 minutes. Watch closely as these burn quite easily.
Florine Brown
COOKIES AND CANDY - Chocolate Oatmeal Cookies
Combine in saucepan:
1 stick oleo (melted)
2 cups sugar
1/2 cup milk
1/4 cup cocoa
Boil 1 minute. Remove from heat.
Stir in 1/2 cup peanut butter
3 cup minute oatmeal.
Drop on waxed paper. Refrigerate.
Submitted by Barbara Geary
1 stick oleo (melted)
2 cups sugar
1/2 cup milk
1/4 cup cocoa
Boil 1 minute. Remove from heat.
Stir in 1/2 cup peanut butter
3 cup minute oatmeal.
Drop on waxed paper. Refrigerate.
Submitted by Barbara Geary