1 cup Karo syrup
3 eggs, slightly beaten
1 cup sugar
2 tablespoons margarine, melted
1 teaspoon vanilla
1/8 teaspoon salt
1 cup pecans
1 9-inch pie shell
Mix all ingredients, adding pecans last. Pour into a pie shell. Bake at 400-degrees for 15 minutes, then reduce heat to 350-degrees and bake for 30 minutes.
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.
