There’s a note saying these were Dad’s favorites. I’m not surprised. The man loved him some nuts.
1/2 cup butter
1/3 cup sugar
1/8 tsp salt
2 tsp vanilla
2 cups sifted cake flour
2 cups pecan meats
Powdered sugar for rolling cookies
Preheat oven to 300F
Cream butter and sugar. Add salt and vanilla and mix. Chop nut meats and add to flour. Then add to butter mixture. Roll into walnut sized balls. Bake 30-45 minutes. While warm, roll in powdered sugar.
We’ve hit the cookie section of the recipe box. It’s a big section. Mom didn’t make cookies all that often—just for holidays, pretty much. And that’s why she needed recipe cards. Things Mom made every week were memorized.
2 cups sugar
1/2 cup milk
2 TBS cocoa
1/4 cup oleo (margarine)
Pinch of salt
3 cups quick oats
1/2 cup peanut butter
1/2 cup coconut
1 tsp vanilla
In a sauce pan, bring the first four ingredients to a boil. Remove from stove and mix in the other ingredients. Drop teaspoons full on wax paper.
I guess when they’re cool, they’re done.
We have here the ultimate Midwestern, mid-century recipe! It combines evaporated milk, chow mien noodles, and canned soup (two kinds!) with . . . oh, drat. Never mind; the cheese is missing. Still, it’s pretty classic.
1-2 heaping cups of boned, chopped chicken or turkey
1 small can (5 oz) evaporated milk
1 can chow mien noodles
1 can chicken rice soup
1 can cream of chicken soup
Small can mushrooms, drained
Optional: peas and peanuts, buttered crumbs
Preheat oven to 350F
Mix everything (except crumbs, if using). Bake 1 hour.