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    200 Recipes

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    Serve slightly warm or well chilled ... a smooth-y!! From the 1963 Peter Pan Peanut Butter Cook Book -- Garnish with whipped cream, or lightly dust with powdered sugar and garnish each serving with a small blob of bright jelly! ******Caution: Overcooked baked custards get bubbles and start to leak clear liquid. The weeping is called syneresis. Once a custard curdles, there is no way back. It's wiser to undercook slightly when in doubt!******

    Recipe #273411

    Tender, flavorful, easy -- wonderful too as a topping for a meat pie. From the 1963 Peter Pan Peanut Butter Cook Book.

    Recipe #273377

    An unusual combination of flavors in an appetizer! From the 1963 Peter Pan Peanut Butter Cook Book --

    Recipe #273362

    From The Gadsden Times online edition -- Mary Lucile Jordan's Wednesday Column, December 19, 2007 -- Ms. Jordan is the County Extension Coordinator of the Etowah County office of the Alabama Cooperative Extension System. NOTE: One (1) hour chill time is the cook time!

    Recipe #273355

    Similar to a Southern Pecan Pie with a rich cooked filling! From a 1963 Peter Pan Peanut Butter Cook Book -- NOTE: This pie requires two (2) baking temperatures!!

    Recipe #273150

    Cheeseburger pie--really better made with ground turkey or ground pork, or a mixture of the two. If made with ground beef, it must be VERY lean, or you will have a soggy crust!

    Recipe #272972

    Tasty little morsels from a 1963 Peter Pan Peanut Butter Cook Book -- plan a special party just to serve these oh-so-good sweets!! NOTE: Prep time includes 2-3 hour chill time! Please note lower baking temperature if your muffin pan is dark -- my photo shows that my tarts baked for Labor Day are a little overcooked! Next time I'll bake them at the lower temperature --

    Recipe #272796

    From a Gold Medal Flour bag in the early 1970's -- makes 2 crusts -- if your children won't eat onions, do as I did when my daughter was little and blend the tomato sauce and onion in the blender! If Jennifer couldn't see the onion pieces, she ate it! Can be frozen and baked at a later time -- For crispy pepperoni, put it on top of the cheese!

    Recipe #272701

    Good served with roast chicken, roast beef, or country fried steak and gravy. Note: 2 4-ounce cans of chopped mushrooms (drained) may be substituted for fresh mushrooms.

    Recipe #272016

    From The Atlanta Journal newspaper, February 2, 1972 edition -- If your family loves hot biscuits, you can treat them to their favorites more often if you keep Time-Saving Homemade Biscuit-Mix on hand. Note: directions included below for baking biscuits, dumplings, waffles, or pancakes!

    Recipe #271551

    A Diamond California Walnuts recipe, from McCall's Magazine, September 1982. NOTE: 2/3 cup milk can be substituted for the 8 ounce container of plain yogurt -- when using milk, omit baking soda. NOTE: If baking in glass loaf pan, reduce oven temperature to 325 degrees.

    Recipe #271444

    Adapted from a Southern Living recipe submitted by Ellie Wells of Lakeland, FL -- Serve with roast pork, turkey, chicken, or ham. Adjust brown sugar to taste if cherries are very tart, or not in syrup, or if purchased amount is over 16 ounces!!!

    Recipe #271161

    Made in an ice cream maker! Make with bottled diet root beer -- tastes like a root beer float! ****NOTE: Zaar's data base would not calculate FAT-FREE sweetened condensed milk! So, if made with FAT-FREE, the actual calorie count and fat content will be LOWER than calculated!!!!**** Actual time to make is approximate and does not include pre-chilling of ingredients and canister -- Actual freeze time depends upon ice cream maker and conditions --

    Recipe #270748

    Moist meatloaf -- half ground turkey and half ground pork, or make with all turkey. Tastes like turkey and dressing in a loaf! The various seeds in the toasted 12-grain breadcrumbs add a nutty flavor -- NOTE: Can be baked as 18 regular sized muffin loaves for 30-35 minutes.

    Recipe #270190

    This great quiche recipe is from The Collector's Cookbook (tear-out) of Woman's Day magazine, April 1975 edition. It is a great way to use leftover ham, and makes an easy brunch dish.

    Recipe #267338

    Another recipe from my special friend Joe Combs -- easily made with ingredients usually in my cupboard -- very grandkid friendly! Note options -- For extra texture and color, add one drained 11 ounce can of Mexicorn (whole kernel corn and peppers) and one additional beaten egg -- may need to extend baking time an extra 5-8 minutes.

    Recipe #267146

    This is my friend Joe Comb's recipe -- he was a great friend and a great cook! He moved away from the Atlanta area several years ago, and I no longer know how to contact him. Wherever Joe is, I hope he is aware of Recipe Zaar -- The original recipe called for french cut green beans, but I prefer whole beans that I can actually chew! 2 1/2 - 2 3/4 pounds blanched fresh beans can be substituted!

    Recipe #267080

    This recipe is from the 1977 edition of Tea-Time at the Masters Cookbook, page 251 -- my family has enjoyed these brownies for almost 30 years! Probably the best blond brownie you will ever eat!

    Recipe #267073

    This is my mother's gelatin salad that she always made for holidays -- my sisters and I have continued this tradition since 1968. Please do not leave out the extra sharp cheddar cheese -- the cheese makes this salad! Cook time is the approximate chill time. The number of servings is also approximate. This is pretty served in a trifle bowl, or a large clear glass bowl. -- NOTE: 1/3 cup sour cream can be folded-in with the cool whip to make the fruit salad less sweet --

    Recipe #267001

    I'm not sure where this recipe originated; I've made it for my family for over 20 years. To me, it tastes like chocolate ice cream. Make it a mocha pound cake by adding 2 tablespoons instant coffee granules! Make the cake extra special by adding Recipe #387021. :) If Hershey's Special Dark dutch-processed cocoa is used, the cake will be a rich dark color! *Note: For a lighter, even more tender cake, separate the eggs; cream in the egg yolks with the butter and sugars; fold the stiffly beaten whites into the batter after the sour cream is added.

    Recipe #266977

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