Combine, in saucepan, the starch and ¾ cup of the COLD water. Sprinkle gelatin powder over the other ¼ cup of the COLD water, to soften it. Then stir the HOT water into the starch mixture and heat until it comes to a boil, stirring constantly, until clear.
Turn off heat and add gelatin mixture. Add soap flakes and stir, to dissolve well. Divide into 4 or 5 equal sized containers, such as [small] margarine tubs [or baby food jars] and stir [different colors of] food coloring into each, as you wish. When cooled and thickened, apply to large sheets of art paper with fingers or paint brushes to create artwork.
Keep unused paints tightly capped and refrigerated, to use within a few weeks.
My version of this grocery shelf product [originally], dated 8/14/76, provided a one-pan (6-qt kettle) or Slow Cooker mixture that did not require much attention.
NOTES ON SLOPPY JOE RECIPE: This is a good recipe to make, when using a Slow Cooker, if you have to be away for several hours and want it ready when you got home, sufficient to feed a big group or ‘make ahead’ to freeze in small portions, for rewarming quickly later in the microwave
INGREDIENTS:
3 lbs. ground beef (sirloin or round steak)
1 cup chopped onion
3 stalks celery, sliced thin
2 envelopes dry onion soup mix
2 cans (28-oz each) tomatoes, undrained and broken up well
10-oz can [condensed] tomato soup, undiluted
½ tsp black pepper
¼ tsp anise extract (licorice flavoring)
1 TB soy sauce
1 TB Worcestershire
¼ cup dark molasses
½ cup sweet pickle relish
½ cup ketchup
6-oz can tomato paste
1 tsp garlic salt
1 TB crushed sweet basil leaves
1 TB dill seeds
1 tsp paprika
INSTRUCTIONS:
Brown beef until pink color disappears. Add everything else and simmer gently, 6 hours, covered. Cool. Freeze in small portions. [Makes] enough to fill 6-doz hamburger buns.
½ pint [heavy whipping] cream, whipped; or 9-oz tub Cool Whip
2 small pkgs lemon pudding & pie filling (not instant), prepared as box directs; or use 4 cups canned “Thank You” brand
INSTRUCTIONS:
Prepare cake mix per box directions, baking it in 2 layers. Freeze layers and slice across, to form 4 thin layers, using toothpicks inserted in the sides to guide your knife. Meanwhile, combine, in a medium-sized bowl, cream cheese and whipped cream and set aside.
Prepare lemon [Cook & Serve] pudding, as box directs [or use 4 cups “Thank You” brand (ready-to-use pie filling)], removing any skin from top of cooked pudding, as it cools (if cooked from scratch). Combine pudding and cream cheese mixture.
Assemble layers of the cake, dividing [cheese] filling equally between the 4 layers. Let filling drip down the sides, artistically. Frost top only (not sides) in more whipped cream or Cool Whip. Freeze and serve as you would [any other] frozen dessert. Serves 8, nicely.
In saucepan, combine sugar, dates, and water. Cook a few minutes, until thick, stirring often. Let cool and set aside to use as filling.
Combine everything else, blending well [then] dividing it in half. Press half into a greased 13-inch oblong baking pan. Spread filling evenly over that. Sprinkle rest of crust mixture over filling and press lightly to achieve an even crust. Bake at 400°F for 25-30 minutes or until light brown. Cut into 30 bars while warm. Dust in powdered sugar. Refrigerate to use in a week. Freeze to use in 3 months.
A 1930 recipe, from their chef at that time, which we printed in April 1976, with their permission.
INGREDIENTS:
½-lb fresh chestnuts
1 small whole onion
1 stalk celery, cut in pieces
1 bay leaf, crumbled
3 medium-sized onions, chopped
½ cup rendered chicken fat or, by today’s standards, olive oil
3 TB cognac or sherry or our substitute:
5-oz apple juice & 1 TB rum extract mixed well
1-lb loaf white bread with crusts trimmed, crumbled into small bits
¼ tsp thyme
½ tsp salt
1/8 tsp white pepper
INSTRUCTIONS:
Cover chestnuts in boiling water and boil until shells and skins can be easily removed (20 minutes). Put blanched, shelled chestnuts into a saucepan with small onion, celery pieces, bay leaf (crumbled), and enough water just to cover. Cook until tender. Sauté rest of onions in fat or oil until limp but not browned.
Remove from heat. Add all remaining ingredients to the onions. Refrigerate until cold and then use to stuff poultry or pork chops with mixture. Enough to stuff a 12-lb bird. Any leftover stuffing can be baked in a small, greased, casserole [dish] (covered), until completely and thoroughly heated. Freezes well, to use within a few months.
Warren Pierce of WJR-Detroit Radio was an evening show that I did often, years ago. It was from this radio show that I became [well] acquainted with the Sanders Company, as it was one of the sponsors of the WJR show.
When I first became an expert on what Sanders’ unique, hot fudge, sundae topping should taste like, it was a certainty that nobody else had a product even similar to it. Even now [1997], I hear that the Morley Candy people own the Sanders Company and maybe they are using the recipe that Sanders gave them; but, somewhere along the way, they altered the chocolate just enough that you can tell it isn’t Nestles’ Milk Chocolate, the way it used to be.
Here is my version from [my] 200 plus recipe cards that we have never included in any of our books, to date. The magic number to remember is ‘12’, when it comes to the ingredients, as you can see. The key to success is that the longer it cooks, the better it will be. Setting the pan on direct heat, I learned the hard way, even briefly for a moment will make it scorch! Be careful, please!
HOT FUDGE, ORIGINAL SANDERS’ STYLE (1976)
INGREDIENTS:
12 pieces Milk Duds candies (10-oz box)
12 TB real butter
12-oz bag Nestles Milk Chocolate chips
12-oz can Pet evaporated milk
12-oz light Karo Syrup
INSTRUCTIONS:
In top of double boiler, over briskly simmering water, combine ingredients, as listed and allow to cook, stirring until melted and smooth. At that time, set a timer for 90 minutes and allow mixture to cook that long, stirring it once in a while and be sure to also replace any water that boils away about every 10 minutes so that the level of the boiling water in the bottom pan will just touch the bottom of the pan on top.
At the end of the 90 minutes, beat with mixer on medium-high speed about 2 or 3 minutes, until it begins to thicken and lose the gloss it has. Refrigerate in tightly capped container to use, rewarmed in microwave, within a few weeks. Or freeze, please, to use in a few months… Makes about 5 cups.
Warren Pierce of WJR-Detroit Radio was an evening show that I did often, years ago. It was from this radio show that I became [well] acquainted with the Sanders Company, as it was one of the sponsors of the WJR show.
When I first became an expert on what Sanders’ unique, hot fudge, sundae topping should taste like, it was a certainty that nobody else had a product even similar to it. Even now [1997], I hear that the Morley Candy people own the Sanders Company and maybe they are using the recipe that Sanders gave them; but, somewhere along the way, they altered the chocolate just enough that you can tell it isn’t Nestles’ Milk Chocolate, the way it used to be.
Here is my version from [my] 200 plus recipe cards that we have never included in any of our books, to date. The magic number to remember is ‘12’, when it comes to the ingredients, as you can see. The key to success is that the longer it cooks, the better it will be. Setting the pan on direct heat, I learned the hard way, even briefly for a moment will make it scorch! Be careful, please!
Hot Caramel Topping (from Sanders’ Hot Fudge)
INGREDIENTS:
12-oz bag Kraft Light Caramels
12 TB real butter
12-oz bag Nestles Butterscotch morsels
12-oz can Pet evaporated milk
12-oz light Karo Syrup
INSTRUCTIONS:
In top of double boiler, over briskly simmering water, combine ingredients, as listed and allow to cook, stirring until melted and smooth. At that time, set a timer for 90 minutes and allow mixture to cook that long, stirring it once in a while and be sure to also replace any water that boils away about every 10 minutes so that the level of the boiling water in the bottom pan will just touch the bottom of the pan on top.
At the end of the 90 minutes, beat with mixer on medium-high speed about 2 or 3 minutes, until it begins to thicken and lose the gloss it has. Refrigerate in tightly capped container to use, rewarmed in microwave, within a few weeks. Or freeze, please, to use in a few months… Makes about 5 cups.
Warren Pierce of WJR-Detroit Radio was an evening show that I did often, years ago. It was from this radio show that I became [well] acquainted with the Sanders Company, as it was one of the sponsors of the WJR show.
When I first became an expert on what Sanders’ unique, hot fudge, sundae topping should taste like, it was a certainty that nobody else had a product even similar to it. Even now [1997], I hear that the Morley Candy people own the Sanders Company and maybe they are using the recipe that Sanders gave them; but, somewhere along the way, they altered the chocolate just enough that you can tell it isn’t Nestles’ Milk Chocolate, the way it used to be.
Here is my version from [my] 200 plus recipe cards that we have never included in any of our books, to date. The magic number to remember is ‘12’, when it comes to the ingredients, as you can see. The key to success is that the longer it cooks, the better it will be. Setting the pan on direct heat, I learned the hard way, even briefly for a moment will make it scorch! Be careful, please!
HOT BUTTERSCOTCH TOPPING (from Sanders’ Hot Fudge)
INGREDIENTS:
2 rolls Butterscotch Life Savers, hammered into [tiny] bits
12 TB real butter
12-oz bag Nestles Butterscotch morsels
12-oz can Pet evaporated milk
12-oz light Karo Syrup
INSTRUCTIONS:
In top of double boiler, over briskly simmering water, combine ingredients, as listed and allow to cook, stirring until melted and smooth. At that time, set a timer for 90 minutes and allow mixture to cook that long, stirring it once in a while and be sure to also replace any water that boils away about every 10 minutes so that the level of the boiling water in the bottom pan will just touch the bottom of the pan on top.
At the end of the 90 minutes, beat with mixer on medium-high speed about 2 or 3 minutes, until it begins to thicken and lose the gloss it has. Refrigerate in tightly capped container to use, rewarmed in microwave, within a few weeks. Or freeze, please, to use in a few months… Makes about 5 cups.
Warren Pierce of WJR-Detroit Radio was an evening show that I did often, years ago. It was from this radio show that I became [well] acquainted with the Sanders Company, as it was one of the sponsors of the WJR show.
When I first became an expert on what Sanders’ unique, hot fudge, sundae topping should taste like, it was a certainty that nobody else had a product even similar to it. Even now [1997], I hear that the Morley Candy people own the Sanders Company and maybe they are using the recipe that Sanders gave them; but, somewhere along the way, they altered the chocolate just enough that you can tell it isn’t Nestles’ Milk Chocolate, the way it used to be.
Here is my version from [my] 200 plus recipe cards that we have never included in any of our books, to date. The magic number to remember is ‘12’, when it comes to the ingredients, as you can see. The key to success is that the longer it cooks, the better it will be. Setting the pan on direct heat, I learned the hard way, even briefly for a moment will make it scorch! Be careful, please!
Hot Bittersweet Sundae Topping (from Sanders’ Hot Fudge)
INGREDIENTS:
12 pieces Milk Duds candies (10-oz box)
12 TB real butter
12-oz bag Nestles Semi-Sweet Chocolate chips
(or 11.5-oz bag with 1-oz square unsweetened solid baking chocolate, any brand)
12-oz can Pet evaporated milk
12-oz light Karo Syrup
INSTRUCTIONS:
In top of double boiler, over briskly simmering water, combine ingredients, as listed and allow to cook, stirring until melted and smooth. At that time, set a timer for 90 minutes and allow mixture to cook that long, stirring it once in a while and be sure to also replace any water that boils away about every 10 minutes so that the level of the boiling water in the bottom pan will just touch the bottom of the pan on top.
At the end of the 90 minutes, beat with mixer on medium-high speed about 2 or 3 minutes, until it begins to thicken and lose the gloss it has. Refrigerate in tightly capped container to use, rewarmed in microwave, within a few weeks. Or freeze, please, to use in a few months… Makes about 5 cups.
In small bowl, combine ½ cup of the warm water, 1 teaspoon of the sugar, ginger, and yeast. Stir and let stand 5 minutes or until bubbly. In large bowl, combine remaining cup of water, rest of sugar, 2 cups of the flour, and milk powder. Add yeast mixture and beat well.
Add egg, butter, and salt. Mix in the flour enough only to make a soft dough that can be kneaded in the bowl 8-10 minutes. Let rise in greased bowl, loosely covered with a towel, in a warm place, 90 minutes or until doubled [in size]. Roll out to ½-inch thickness. Be careful not to break air bubbles. Sprinkle with cornmeal. Cut into 2½-inch rounds. Spread cornmeal on sheets of waxed paper. Let circles rise on this until doubled [in size]. Brown on ungreased griddle a few minutes on each side. Cool and refrigerate to use in a few days or freeze to use in a few months. Makes 2 dozen.
