2/3 cup sugar
2/3 cup evaporated milk
2 egg yolks
1/3 cup shortening
1/2 teaspoon vanilla
1 1/3 cups flaked cocoa
1 cup chopped nuts
In a saucepan combine sugar, evaporated milk, egg yolks, and shortening. Cook and stir over medium heat until mixture comes to a boil. Remove from heat, add vanilla, coconut, and pecans. Beat until thick. Cook fifteen minutes. Spread only between layers and on top of the cake.
A vintage handwritten recipe card for a Jell-O Ice Cream Salad, make this recipe with Jell-O, ice cream, and chopped fruit. This recipe is great with peaches.
A vintage handwritten recipe card for a Cranberry Sour Cream Salad made with Cherry Jell-O, whole cranberry sauce, celery, nuts, and sour cream.
A vintage clipped recipe from Crisco Oil for Italian Dressing made from Crisco OIl, vinegar, lemon juice, salt, sugar, dry mustard, oregano, basil, and pepper.