These are select recipes taken and adapted from the Peanuts Cook Book, and the Peanuts Lunch Bag Cook Book published by Scholastic in 1969 and 1970. Feel free to try them out and enjoy!
4 lemons 3/4 cup granulated sugar 3 tablespoons corn syrup 1 cup hot water 4 cups cold water Ice cubes 1 small bottle ginger ale
Heat hot water, sugar and syrup in saucepan over low heat, stirring until sugar is dissolved. Let cool. Wash and cut lemons in half and squeeze in lemon squeezer. Add lemon juice to cooled sugar mixture and stir. Remove any floating seeds with a teaspoon. Pour lemon mixture over 8 ice cubes in a 2 quart pitcher, and add the cold water. Chill in refrigerator. Just before you serve, add ginger ale and stir. Serves 6 people.
Great Pumpkin Cookies
1 1/2 cups brown sugar, packed 1/2 cup shortening 2 eggs 1 lb. or large can of pumpkin pie filling 2 3/4 cups flour, sifted 1 tablespoon baking powder 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ginger 1 cup raisins 1 cup pecans or walnuts, chopped
Pre-heat oven to 400 degrees. Mix sugar, shortening, eggs and pumpkin thoroughly in a large bowl. Sift dry ingredients and add to pumpkin mixture. Blend well. Add raisins and pecans or walnuts. Drop batter by teaspoonful on ungreased baking sheets. Bake 12 to 15 minutes or until lightly browned. Remove from oven, and lift off with a spatula. Makes about 6 dozen. A delicious snack when you're waiting for the "Great Pumpkin" to arrive.
Schroeder's Chocolate Sauce
2 squares unsweetened chocolate (use semi-sweet if you like it sweeter) 1/2 cup honey 1 cup evaporated milk 1/2 teaspoon vanilla extract 1/2 teaspoon butter or margarine
Melt chocolate in small saucepan over larger pan of boiling water. You can also use a double-boiler pot if you have one. When chocolate is melted, remove saucepan from heat and add honey and evaporated milk. Mix well until well blended and slightly thick. Add vanilla and butter or margarine. Store in covered container in refrigerator.
Freida's French Toast
4 slices of bread (not too fresh) 2 eggs 1/3 cup milk 1 teaspoon sugar (Optional: 1 tablespoon of vanilla extract. It tastes really good with it! My suggestion.)
Beat eggs until light and frothy. Add milk and sugar, and beat well until blended. Pour into wide shallow bowl. Dip each piece of bread into egg mixture and fry in medium hot pan, greased with butter or margarine, on low heat. When toast is brown on both sides and puffy, it is ready to serve. Top with melted butter or margarine and cinnamon sugar, syrup, or powdered sugar.
A Flock Of Chicken Sandwiches
Mayonnaise Chicken or turkey, sliced thin --OR-- 1 can of chicken or turkey or leftover chicken or turkey Salt and pepper Dill pickles, sliced thin 2 hard-boiled eggs, chopped Lettuce leaf 1 tablespoon sweet pickle relish Mayonnaise to moisten Salt and pepper to taste
Spread two slices of bread with mayonnaise. Layer chicken or turkey, Salt and pepper lightly. Add dill pickles and lettuce. For the alternate recipe, break up chicken or turkey with a fork or chop it. Mix all ingredients and spread on white or wheat bread. Makes 2-3 sandwiches. (Note: they recommend you butter the bread. I don't think anyone eats it like that anymore. A lot of the sandwich recipes in the book call for buttered bread. It must have been the regular procedure long ago.)
Full Of Baloney Sandwiches
1 cup (4 slices) of finely chopped baloney, ham or other lunch meat 2 hard-boiled eggs, chopped 1/2 cup shredded lettuce Mayonnaise to moisten Minced celery (optional)
Mix all ingredients and spread on white or whole wheat bread. Makes 3 sandwiches.