“A good casserole to make because almost everything is in the cupboard.”

Brown together:

1 1/2 lb hamburger
2 onions
salt and pepper

Mix and boil for 14 minutes:

3/4 cup rice
1 3/4 cold water

Add:

1 can cream of mushroom soup
1 can cream of chicken soup

Mix all ingredients together in 9 x 13″ pan and top with 1 can of (La Choy) Chow Mein noodles. Bake at 350 degrees for 20 minutes.

Printable Version

The post Chinese Casserole appeared first on The Cowley Cookbook.

Bring to a boil:

1 cup sugar
1 cup white karo syrup

Remove from heat and add:

1 tsp vanilla
1 1/2 cups peanut butter

Add:

5 cups dry cereal (we like cornflakes)

Drop by spoonful onto waxed paper

Printable Version

The post Cereal Cookies appeared first on The Cowley Cookbook.

1 large package chocolate pudding, not instant
1/3 cup sugar
3 cups milk

Cook and cool; fold in 1 cup cream, whipped or 1 package imitation whipped cream.  Pour into molds and freeze.

Printable Version

The post Fudgesicles appeared first on The Cowley Cookbook.

2 cups sugar
2 packages Kool-Aid
1 quart water

Lime, orange or raspberry Kool-Aid is recommended, depending on color and flavor desired.  Mix together and bring to boil.  Cool.  add the following:

12 oz. frozen lemonade
2 quarts water
46 oz. pineapple juice

Add 2 quarts 7-UP at serving time.  Makes 2 gallons, serves 50.

Printable Version

The post Party Punch appeared first on The Cowley Cookbook.

“Start this early in the morning and stir frequently until too thick to stir.  Great for summer weddings.”

1 large can pineapple juice
1 large can grapefruit juice
1 large can frozen lemonade
3 packages Kool-Aid
4 cups sugar dissolved in 1 cup water

Make in an ice cream bucket.  Add water to top of bucket.  Serve with 7-UP.

Printable Version

The post Slush appeared first on The Cowley Cookbook.

3 oz. frozen orange juice
1/2 cup milk
1/2 cup water
1/4 cup sugar
1/2 tsp vanilla
5-6 ice cubes

Mix in blender.  Cover and blend until smooth, about 30 minutes.

Printable Version

The post Orange Julius appeared first on The Cowley Cookbook.

5 lb sugar
14 oz. unsweetened pineapple juice
14 oz orange juice
4 oz. citric acid

Put sugar in large container in a little water to dissolve.  Add juices and ice.  Dissolve acid in water and add.  Takes only a few minutes.

Printable Version

The post Citric Acid Punch appeared first on The Cowley Cookbook.

1 cup margarine
1 cup light corn syrup
2 1/4 cup brown sugar
1 (14 or 15 oz.) can sweetened condensed milk
Dash salt
1 tsp vanilla

Melt margarine in a 3 quart saucepan.  add sugar and salt.  Blend in syrup, add milk, stirring constantly.  Cook and stir over medium heat to 245 degrees.  Add vanilla.  Pour into well-buttered 9×9″ pan.  Cool thoroughly.  Cut and warp.  For chocolate flavor, add 2 squares unsweetened chocolate, just after you add the condensed milk.  You may also add walnuts.

Printable Version

The post Easy Caramels appeared first on The Cowley Cookbook.

Drain cherries overnight in colander.  Melt some fondant over hot water (do not boil).  Drop cherry in fondant, life out with a fork.  Scrape bottom of fork on side of kettle, drop cherry onto waxed paper.  Dip in chocolate.  Don’t do too many head before dipping, as the juice from the cherry will melt the fondant.

Printable Version

The post Maraschino Cherries appeared first on The Cowley Cookbook.

1 cup brown sugar
2 T butter
2 cups white sugar
1/2 cup walnuts
1 cup rich milk
1 tsp vanilla
1/2 T white corn syrup.

Mix sugars, milk, butter, vanilla, nuts and corn syrup.  Cook to soft ball stage.  Pour onto a marble slab or platter to cool (just warm to the hand.)  Beat until creamy, knead until soft.  Roll into balls or pour into a pan.

Printable Version

The post Panocha appeared first on The Cowley Cookbook.