4 eggs, slightly beaten
3 1/2 cups canned pumpkin – large can
2 cups sugar
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon cloves
3 cups milk
Mix all together. Pour into pie shell. Bake at 425-degrees for 15 minutes, then at 350-degrees for 45 minutes or until done.
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.
