2 cups sugar
4 tablespoons cocoa
1/2 cup chopped nuts
1/2 cup milk
2 1/2 cups quick-cooking oats
2 teaspoon vanilla
1/4 pound butter or oleo
1/2 cup peanut butter
Cook sugar, milk, butter and cocoa for 1 1/2 minutes. Start counting when the mixture has reached a free-rolling boil. Remove from heat and add oats, nuts, vanilla, and peanut butter. Beat well until blended. Spoon onto wax paper.
A vintage recipe card for Chili Egg Puff made with eggs, flour, baking powder, small curd cottage cheese, jack cheese, butter, and green chilies.
A vintage recipe from Honeybaked Ham for an Impossible Quiche made with Honeybaked Ham, bacon, milk, Bisquick, eggs, salt, pepper, onion, cheese, and mushrooms.
A vintage clipped recipe for a Crustless Garden Quiche made with eggs, flour, soda, salt, cottage cheese, cheese, onion, peppers, green onions, and parsley.
