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Crust

From Peoria School Circle Cook Book - 1979 (1979).

Source and licence

From Peoria School Circle Cook Book - 1979 (1979), printed page 212, digitised by the Internet Archive: https://archive.org/details/1979-peoria-school-circle-cook-book-test

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. Combine one cup graham cracker crumbs, 2 tablespoons sugar, 4 tablespoons melted butter.
  2. Press into 9 x 9 inch pan.
  3. Bake at 350° for 10 minutes.
  4. 1 ce.
  5. sugar 1/2 c.
  6. whipped cream or 1/2 3 T.
  7. cornstarch envelope Dream Whip 4 ce.
  8. sliced rhubarb 1 1/2 c.
  9. miniature marshmallows 1/2 c.
  10. water 1 small box instant vanilla Few drops red food coloring pudding Combine sugar and Gornstarch.
  11. Stir in rhubarb and water.
  12. .
  13. Cook and stir until thickened.
  14. Reduce heat;
  15. cook 2-3 minutes.
  16. Add food coloring.
  17. Spread on cooled graham cracker cruste Cool.
  18. Whip cream or Dream Whip.
  19. Fold in marshmallows.
  20. Spoon over rhubarb mixture.
  21. Prepare pudding mix.
  22. Spread on top.
  23. Sprinkle with graham cracker crumbs.
  24. Chill.
  25. God can only give Himself to us in the measure we give ourselves to Hime.
  26. RHUBARB TORTE Donna Van Wyk 2c.
  27. flour 1/4 ce shortening 4 T.
  28. sugar 1/2 tsp.
  29. salt 6 ce.
  30. rhubarb, cut 2 1/2 ce sugar 1 1/2 tspe cinnamon 4 T.
  31. flour 2/3 ce milk 6 egg yolks Mix first four ingredients and put in 9 x 13 inch pan.
  32. Bake at 350° for 20 minutes.
  33. Mix remaining ingredients and add rhubarb.
  34. Pour over baked crust.
  35. Bake 50 minutes.
  36. Make a meringue of 6 egg whites.
  37. Pour over filling and brown.
  38. STRAWBERRY-CREAM CHEESE DESSERT Christine Van Ee 3 ce.
  39. strawberries, cut and 2 ce whipped topping sweetened 1/3 lb.
  40. graham crackers, crush 8 oz.
  41. cream cheese 1/2 c.
  42. sugar 1/2 ce.
  43. sugar 1/2 c.
  44. melted oleo 2 pkg.
  45. strawberry Jello Mix cracker crumbs, 1/2 cup’ sugar, and oleo.
  46. Press into 9 x 13 inch pan.
  47. Dissolve gelatin in one cup hot water.
  48. Add strawberries.
  49. Whip cream cheese with 1/2 cup sugar until fluffy.
  50. Blend in whipped topping and spread over crust.
  51. Top with gelatin mixture.
  52. Chill at least 5 hours.
  53. (May substitute raspberries and raspberry gelatin.)