10. Vintage Recipes

Be sure to check out our vintage recipe archive online at: http:
/bit.ly/1vDXn6h.  Over 1200 wonderful vintage recipes are listed.  Email
recipes@tias.com if you would like to submit a recipe.

As with collectibles, people also have very strong feelings about foods from
their past.  Sometimes these special recipes get lost.  This section is to
help people who are looking for lost recipes from their past.  If you submit a
request, please include the geographical region where you tasted the recipe. 
If you have a vintage recipe request send it to recipes@tias.com and we might
just publish it here.

TIAS.com merchants have thousands of cookbooks for sale! You can
see them here: http://www.tias.com/books/cooking/

Be sure to check out our vintage kitchen collectibles section online at:
http://www.tias.com/showcase/1/Kitchen_Collectibles/1.html

Email recipes@tias.com if you have a vintage recipe you'd like to share or if
you're looking for a recipe!


Carol T sent in this recipe - thank you Carol! SCÇÖmores Pinwheels

10 oz miniature marshmallows
+' cup salted butter
5 cups Rice Krispies cereal
+' cup graham cracker crumbs
7 oz jar marshmallow creme
1 1/2 cups miniature semi-sweet chocolate chips

1. Melt the marshmallows and butter in the microwave in a medium bowl for 1+'
minutes or until completely melted, stirring halfway through.
2. While the marshmallows are melting, mix the Rice Krispies and the graham
cracker crumbs together in a large bowl. 3. Stir the melted marshmallow
mixture into the Rice Krispies. 4. Line a 10+ù15 jelly roll pan with parchment
paper and spray with non-stick spray.
5. Press the Rice Krispies in an even layer to fill the jelly roll pan (or as
I did, a 13 x18 half-sheet pan that I filled +' full),
6. Spread the marshmallow creme evenly over the cereal layer and top with the
mini chocolate chips chips. 7. Place the pan in a 200F oven for 2 minutes,
just long enough to start melting the chocolate chips.  Remove from the oven
and spread the chocolate out in an even layer over the marshmallow creme.
8. Using the parchment paper, carefully roll the Rice Krispies treat into a
tight log.
9. Refrigerate for one hour and slice into pinwheels once the chocolate and
marshmallow are set.

Tip: Spray your offset spatula with non-stick spray before pressing the Rice
Krispies onto the parchment and again when you spread the marshmallow creme on
top of the Rice Krispies.  This will make it easier to spread the Rice
Krispies without becoming a sticky mess.


Cathy P sent in this note and a recipe (of sorts): "My Dad served in WW II and
he loved what he called SOS (**** on a shingle lol).  He says he ate it a lot
in the Army.  He sometimes made it with these super salty (as I remember it),
paper thin "chipped beef" slices that came in a little glass jar, but mostly
he made it with hamburger.  He never wrote down a recipe, but told me "Just
brown up a pound of hamburger, then drain off almost all the grease, leaving
some in with the meat. Sprinkle in a couple of tablespoons of flour while it's
on the heat, and stir it really good, then slowly add milk while you keep
stirring until it's thickened.  Add some salt and pepper." No quantities
except "about a pound of hamburger".
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--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)