Tostada Dip

Refried beans - heat
shredded cheddar over
sour cream
shredded lettuce

That's all that's written in handwriting on this scrap of paper.  Actually, on the back of this piece of paper is the front of a church Easter bulletin from March 26, 1978.  Somebody probably just mentioned this to her at church and she quickly wrote it down on that handy piece of paper she had there.  This is okay, not as elaborate or seasoned as tostada dips are today.  I have recipes that I like better, but maybe in 1978 this was a new idea so this was how it all started!

REESE'S PEANUT BUTTER BARS

1/2 cup (1 stick) butter or margarine
3/4 cup Reese's Creamy peanut butter
1-3/4 cups sugar
1-1/2 t vanilla
4 eggs slightly beaten
1-1/2 cups all-purpose flour
1/2 t baking powder
1/4 t salt
2 cups (12-oz. pkg) Hershey's semi-sweet chocolate chips or 2 cups (11.5 oz pkg.) Hershey's Milk Chocolate chips

Heat oven to 350.  Grease 13 x 9 x 2" baking pan.  Melt butter.  Add peanut butter.  Stir until melted.  Stir in sugar and vanilla.  Add eggs.  With spoon stir until well blended.  Add flour, baking powder and salt.  Stir until blended.  Stir in chocolate chips.  Spread batter into prepared pan.  Bake 35 minutes or until top is golden brown and edges are firm.  Cool completely in pan on wire rack.  Cut into bars.  About 36 bars.  Add ice cream and top with your favorite Hershey's Syrup to make a Super Sundae!

Anything with chocolate and peanut butter together is bound to be good, and this is no exception.  Talk about easy to make!  This is a no-brainer.  Looks like she cut this out of a magazine.

HOT CROSS MUFFINS

1-2/3 cups flour
2/3 cup C and H granulated sugar
2 t baking powder
3/4 t cinnamon
1/2 t salt
1 egg
1/3 cup salad oil
2/3 cup undiluted Carnation evaporated milk
3/4 cup raisins
1/4 cup sifted C and H powdered sugar
1-1/2 t undiluted Carnation evaporated milk

Sift flour, sugar, baking powder, cinnamon, and salt into medium bowl.  Make well in center of flour mixture.  Beat together egg, oil, and 2/3 cup evaporated milk.  Pour into well.  Stir with wooden spoon just until flour is moistened.  Stir in raisins.  Spoon into buttered muffin tins, filling cups 2/3 full.  Bake in hot oven (400) about 20 minutes.  Remove from tins and cool 5 minutes.  Combine powdered sugar and the remaining evaporated milk.  Drizzle over tops of muffins to form a cross.  Serve warm.  Makes 12 muffins.

Well, I am assuming that this recipe was put out by C and H sugar since that was mentioned a few times!  I love hot cross buns, but unfortunately I found these to be a little dry, although the flavor was fine.  I don't think I would make this one again.

FIVE MINUTE CHOCOLATE MINT FUDGE

2 T butter
2/3 cup evaporated milk
1-2/3 cups sugar
1/2 t salt
1-1/2 cups mini marshmallows
1-1/2 cups chocolate chips (1-1/2 pkg.)
1/2 t peppermint extract
1/2 cup chopped nuts

Combine butter, evaporated milk, sugar and salt in a 2-1/2 quart heavy saucepan over medium heat.  Bring to a boil.  cook 4 to 5 minutes stirring constantly.  (Start tming when mixture starts to ubble around edges of pan.)  Remove from heat.  Stir in marshmallows, chocolate chips, extract and nuts.  Stir vigorously for one minute or until marshmallows are completely melted and blended.  Pour into 9" square buttered pan and allow to cool.  Cutinto squares.  Makes about 2 pounds.

This is really good.  As always when making fudge, make sure you have your pan prepared ahead of time and all other ingredients measured out and ready to go.  This was pretty easy and unlike some fudge recipes where you have to stir forever over a hot stove.  The marshmallows did take longer than I thought they would to melt, and I think if I make this again I will not wait until they're all the way melted and just pour into the pan earlier with still some specks of marshmallow left.  I think that will make the fudge a tad softer, and the marshmallow will be find, kind of like a rocky road look!

MANHATTAN STYLE CLAM DIP (Served in a large shell)

8 oz dairy sour cream
1/4 cup chili sauce or catsup
6.5 oz. can chopped or minced clams, drained
1 T finely chopped green onion
1 t lemon juice

In a small bowl, combine ingredients.  Stir together until thoroughly blended.  Serving suggestion:  Serve with assorted chips and vegetables.  Makes about 1-2/3 cups.

This isn't very good.  That's all I can say about this.  I just had to dump it after everyone tried it.