Raw Apple Cake
{fundraiser cookbook 1970}
2 c. sugar
1/2 c. oleo (margarine to you youngsters who don’t know what that oleo is short for oleomargarine)
2 c. flour
1 tsp. baking powder
4 c. apples chopped fine (OK if some are unpeeled)
1 tsp. baking soda
1 tsp. cinnamon
dash salt
2 eggs
Preheat oven to 350. Cream shortening and sugar; then eggs well beaten.
Add dry ingredients, spice and apples. Mix well. Bake in a greased 9x13 pan (glass or metal). Bake thirty to forty minutes.
(It’s OK to add 2 teaspoons of cinnamon instead of 1 teaspoon.)
Pretzel Jell-O Salad Recipe
Ingredients
2 1/2 to 3 cups crushed pretzels (place pretzels between 2 sheets of waxed paper and crush with a rolling pin)
3 teaspoons sugar
3/4 cup melted butter
1 8-ounce package cream cheese
1 cup sugar
1 12-ounce container whipped topping
1 6-ounce box strawberry Jell-O
2 cups boiling hot water
2 16-ounce packages frozen sliced strawberries
Instructions
Preheat oven to 350 degrees (250 degrees if using a glass pan). Mix crushed pretzels with 3 teaspoons sugar and butter and spread in a greased 9-by-13-inch pan. Bake for 10 minutes. Cool. Mix cream cheese and 1 cup sugar until smooth. Fold in whipped topping. Spread to edge of dish on top of pretzel layer. Dissolve Jell-O in water in a bowl.
Add strawberries. Mix well and put in refrigerator until thickened. Pour over cream cheese layer. Refrigerate until firm and ready to serve. Note: Raspberry Jell-O and frozen raspberries may be substituted for strawberry Jell-O and frozen strawberries.
http://www.americanprofile.com/recipes/