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r e� r4 TO i ,y Your House I ' With III 1 N st Blessings �r n aJ � J r+r€ a♦+ i� �� ��'� f., ;.r3 rrrJ�'"��'t`rr,r• a �' " '�i�€5`;� � a �TM r ii Niq - r i WOMEN'S MISSIONARY SOCIETY r*� OF THE AGAPE BIBLE CHURCH Expression of Appreciation To Nancy Hoover, our first president. For her unselfish service to her family and her church, and for her devotion to her God, we affectionately dedicate this book. We wish to express our appreciation to all who contributed to our project by sharing their favorite recipes. Please patronize our advertisers who have so generously supported our cookbook. March 1986 Women° Missionary Society of the Agape Bible Church Sketch of the Church by Bryan Beck 797-86 Copyright © 1986 By COOKBOOK PUBLISHERS, INC. 2101 Kansas City Road Olathe, Kansas 66061-1260 All rights reserved. No part of this publication may be reproduced or transmitted in any form by any means, electronic or mechanical, including photocopy, recording, or any information storage or retrieval system,without permission in writing from the publisher, except by a reviewer who wishes to quote brief passages in connection with a review written for inclusion in a magazine, newspaper, or broadcast. Published and Printed By Cookbook Publishers, Inc. P.O. Box 1260' Olathe, Kansas 66061-1260 THIS BOOK includes the finest plastic ring binders available, BUT, like most plastics,the BINDERS CAN BE DAMAGED BY EXCESSIVE HEAT,so AVOID exposing them to the direct rays of the SUN,or excessive heat such as IN A CAR on a hot day,or on the top of the kitchen STOVE. If not exposed to heat,the binders will last indefinitely. AGAPE BIBLE CHURCH SOUTH APPLEGATE ROAD ENFIELD, N . Y. 797-86 A HAPPY HOME RECIPE cups of Love 2 cups of Loyalty 3 cups of Forgiveness 1 cup of Friendship 5 spoons of Hope 2 spoons of Tenderness 4 quarts of Faith 7 barrel of Laughter Take Love and Loyalty, mix it thoroughly with Faith. Blend it with Tenderness, Kindness, and Understanding. Add Friendship and Hope, sprinkle abundantly with Laughter. Bake it with Sunshine. Serve daily with generous helpings. a TABLE OF CONTENTS Appetizers, Pickles, Relishes. . . . . . . . . . . . . . 1 Soups, Salads, Vegetables . . . . . . . . . . . . . . . . . . . . . 5 Main Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 Breads, Rolls, Pasfries . . . . . . . . . . . . . . . . . . . . . . . . . 35 Cakes, Cookies, Desserfs . . . . . . . . . . . . . . . . . . . . . . 45 Candy,Jelly, Preserves . . . . . . . 65 Beverages, Microwave, Miscellaneous . . . . . . . . . . 69 797-86 FAVORITE RECIPES _= FROM MY COOKBOOK Recipe Name Page Number APPETIZERS, PICKLES, RELISHES HOT CHEESE DIP 1 can marinated artichoke hearts, 1 lb.extra sharp cheese,grated or jars,chopped 1 Tbsp.Dijon mustard 1 small can jalapeno peppers 4-6 Tbsp.mayonnaise Mixtogether.Heat in 3750'oven until hot and bubbly(30-45 minutes).Serve with tortilla chips or fresh vegetables. Kat Smith CRISPIX MIX 3 Tbsp.margarine or butter 7 c.Kellogg's Crispix cereal 114 tsp.garlic salt 1 c'.salted mixed nuts 1/4 tsp.onion salt. 1 c..pretzels 2 tsp.lemon juice 1 c.Kellogg's Honey Nut cereal 4 tsp.Worcestershire sauce Melt margarine in 13x9x2 inch pan in oven at 250°F.Remove from oven.Stir in garlic salt, onion salt, lemon juice and Worcestershire sauce. Add Crispix cereal, nuts,pretzels,and Honey Nut cereal and then mix until coated.Bake at 250OF.for 45 minutes,stirring every 15 minutes.Spread on absorbent paperto cool.Yields 9 cups. Josephine Houghtaling HARVARD BEETS 1/2 c.sugar 1/2 c.vinegar 1 tsp.salt 1 Tbsp.butter 1 Tbsp.cornstarch Cook this in skillet and add the beets(previously cooked and diced). Nina Smith BREAD AND BUTTER PICKLES 4 qt.sliced cucumbers 2 tsp.mustard seed 6 medium sliced onions' 'h tsp.turmeric 1 green pepper,sliced 11/2 tsp.celery seed 3 garlic cloves,sliced 3 c.vinegar '/s C.salt 5 c.white sugar Put salt over cucumbers in large enamel pan.Add tray of ice cubes.Mix(add another tray of ice cubes).Let set for 3 hours;drain. Bring spices to boil with vinegar and sugar.Pour over onions,cukes,peppers, and garlic,and bring to a boil.Pack into sterilized jars and seal.Yields 5-6 pints. Ruth Kelley 797-86 1 ROSY TUNA MOUSSES 1/2 Tbsp.gelatin 1.c.mayonnaise(yogurt or sour 1/2 c.cold water cream) 1(103/4 oz.)can tomato soup 1/4 c.chopped celery(may increase - 1(8 oz.)pkg.cream cheese or decrease) 2(61/2 oz.)cans tuna,drained 1/2 tsp.Worcestershire sauce Soften gelatin in cold water.Set aside. Combine tomato soup and cheese in saucepan.Heat over medium heat,stirring until well blended.Stir in softened gela- tin until dissolved.Cool.Add remaining ingredients to cooled cheese mixture. Pour into 11/2 quart mold.Chill until firm.Unmold and serve with crackers or snack breads. (May be used on crackers as appetizers.) Mary Margaret Carmichael SUNNY GLAZED PEARS 29 oz.can pear halves 2 Tbsp.lemon juice 1 c.orange marmalade 1 Tbsp.prepared mustard Drain pears and reserve 2 tablespoons syrup.Combine syrup with other ingre- dients. Place pear halves, cut side up;on baking sheet.Brush cut surfaces and fill centers of pears with marmalade glaze.Bake at 3500 for 5 minutes or until pears are heated through.Serve hot pears with pork.Remaining orange sauce may be served as accompaniment.Makes 6-8 servings. Marion Howe RELISH TO GO WITH HAM 15 oz.can crushed pineapple 1/2 c.finely chopped onion 1/4 c.brown sugar 1/2 tsp.salt - 1/4 c.cider vinegar 1/4 tsp.ground ginger - 114 c.raisins 1/4 tsp.allspice(may be omitted) Put pineapple into saucepan.Add sugar and vinegar,then all other ingredi- ents. Bring to boil and boil gently about 30 minutes until there is very little liquid left. Spoon into hot sterilized pintjar and seal,or store in covered container in refrigerator until ready to use. Note,For a delicious relish to serve with roast pork or veal,omit the pineapple in the preceding recipe and use a Number303 can of applesauce(about 1 pound). Stir frequently as it boils gently for 15-20 minutes until thickened. Marion Howe MOCK HOLLANDAISE SAUCE — 1/2 c.mayonnaise -1 tsp.prepared mustard 1/2 c.sour cream 2 tsp.lemon juice Heat through over low heat. Marion Howe 2 -- SPICED PITTED PRUNES 12 oz.uncooked pitted prunes 1/4 tsp.whole cloves 11/4 c.water 1/3 c.brown sugar,packed 1 stick cinnamon 11/2 Tbsp.lemon juice 3/4 tsp.whole allspice - 2 to 3 lemon slices(optional) Combine prunes,water,and spices.Heat to boiling,cover and simmer 10 min- utes.Remove from heat;stir in brown sugar and lemon juice.Add lemon slices.Cool thoroughly.Makes about 11/2 pints.Flavor improves on standing at least 24 hours. Marion Howe CHEESE PUFFS 1 loaf unsliced white bread 1/4 lb.sharp Cheddar cheese, 1/2 c.butter grated 3 oz.cream cheese 2 egg whites,stiffly beaten Trim crust from bread and cut bread into 1 inch cubes. in the top of a double boiler over simmering water,melt butter,cream cheese and Cheddar cheese,then beat until smooth.Fold in egg whites.Line a cookie sheet with foil.Dip bread cubes into cheese mixture and place on cookie sheet.Refrigerate overnight or freeze.Pre- heat oven to 4000. Bake for 10-12 minutes or until browned. May be baked directly from the freezer.Makes 4 dozen. Susan Johnston,California SPINACH DIP 1 c.mayonnaise 1 pkg.Knorr vegetable soup mix 1 c.sour cream (dried' 1 pkg.frozen chopped spinach, 1 can water chestnuts,chopped thawed and squeezed dry fine (uncooked) 3 green onions,chopped Mix and let stand overnight. Serve in hollowed French bread loaf (round). Scoop out and cube bread.Can use to dip.And/or serve with raw vegetables(car- rots,broccoli;celery,etc.). Susan Johnston,California CANDIED DILLS' These Candied Dills start with store-bought dills;you simply gild the lily.When you shop for dill pickles to make the Candied Dills,get the ones without garlic.The ones labeled "Hamburger Slices are good as are those called"Genuine Dills"Do not use kosher dills or Polish dills as the garlic they contain is not compatible with the sweetness of this recipe. 1 qt.hamburger dill slices 1/2 c.cider vinegar 21/4 c.sugar 2 Tbsp.pickling spice Drain the pickle slices and discard this juice.Put pickling spices in cheesecloth bag.Combine sugar and vinegar in a large glass bowl.Stir until sugar partially dis- solves.Add pickling spices and pickle slices.Letstand at room temperature about 4 hours,stirring frequently during this time.Chill before eating.Store in the refrigerator in glass jar. When giving these as a gift, make it clear to the recipient that they are not sealed and that they must be stored in the refrigerator. Charlotte Bruce �R LIME PICKLES (Barn yard pickles) Use large cucumbers. Peel and take out seeds. Cut in small strips to make 2 gallons cucumbers.Soak overnight in 2 cups lime and cold water to cover cucum- bers. Mix lime and water together,pour over cucumbers.In the morning,drain and rinse under running water,then soak 3 hours in cold water.Drain and rinse. Mix together: 9 c.sugar 2 Tbsp.mixed whole spices 2 c.water 1 Tbsp.salt b c.vinegar(8 c.vinegar is too A little green coloring added for strong) color attractiveness when 1 Tbsp.clover(whole) cooking Put clover and whole spices in a tea hold or cloth bag.Pour over pickles and let stand overnight.In the morning,cook for 35 minutes until transparent.Pack in jars and seal. Trudy Theetge 4 SOUPS, SALADS, VEGETABLES HEARTY LUNCH CHOWDER 1 can cream style corn Dash of Worcestershire sauce 6 oz.can Swanson boned chicken A little sweetening 1 c.(or less)chicken broth` A handful of Pepperidge herb 2 c.milk(or more) seasoned stuffing onion powder to taste A pinch of curry powder(optional) Marion Howe ROSA MARINA (Fruit salad) 1 c.uncooked Rosa Marina 8 oz.Cool Whip (macaroni) 3/4 c.sugar 1 can crushed pineapple 2 Tbsp.flour 1 can mandarin oranges 2 eggs 1 jar maraschino cherries Dash of salt Cook macaroni; set aside. Drain pineapple and oranges. Save juice. Add sugar,flour,salt,and eggs to juice and put over heat.Bring to boil.Stir constantly until thickens.Cool.Add to macaroni and stir and refrigerate overnight.Add pineapple,_ oranges and cherries(cut cherries in quarters) and Cool Whip(slightly thawed)to macaroni mixture.Refrigerate a couple hours before serving. Eleanor Scott FROZEN FRUIT SALAD 2(3 oz.)pkg.cream cheese 1 (No.2)can crushed pineapple, 1 c.mayonnaise drained 1 c.heavy cream,whipped 21/2 c.small marshmallows '/z c.red maraschino cherries, quartered Combine cheese and mayonnaise. Blend until smooth. Fold in whipped cream,fruit and marshmallows.Pour into trays and freeze.Serves 8 or 10. Doris Lovelace PINEAPPLE-COTTAGE CHEESE SALAD 4 large pkg.small curd cottage 1 large can crushed pineapple chese 1 large container Cool Whip 1 large pkg.Jello(any flavor) Blend cottage cheese and Jello(dry).Then blend in pineapple;well drained. Finally blend in Cool Whip.Chill in refrigerator. Mary Lehmann 7s7-8fi 5 POTAGE DU NORMANDY 2/3 c.dried white beans 1/4 lb.green beans,snapped into - - 2 qt.water pieces Salt and pepper 3 slices salt pork or bacon,cut into 2 lb.potatoes,cubes 41/2 inch pieces 1 large celery stalk,sliced 1 large cabbage,cored and finely 2 leeks,rinsed well and sliced sliced Cover beans with water and soak overnight. Pour into a colander. Rinse and drain. Put beans and 2 quarts of water in a pot.Bring to a boil. Cook 3 minutes at a low boil.Add salt and pepper,potatoes,celery,leeks,green beans and salt pork or bacon (the bacon should be blanched first in boiling water for 2 minutes). Allow _. soup to come to a boil again,then reduce heat to low and cook for 30 minutes.Add the cabbage during the last 10 minutes of cooking.Serves 6-8. This is easily transported in a Thermos or a plastic container:Simply reheat over w very low heat. Rosella A.Houghtaling DIET SALAD DRESSING 1/2 c.tomato juice 1/4 tsp.salt - 2 green onions,diced A dash of pepper 1 Tbsp.parsley A dash of Tabasco 1 Tbsp.lemon juice Finely chopfhe onions and parsley.Combine all ingredients in a jar with tightly fitting lid.Shake well and store in refrigerator Makes'/z cup. Mrs.Florence Hoover FRUIT SALAD 1 can chunk pineapple,drained 2 cans mardarin oranges or fresh 2 apples,diced Sugar to taste 1 can fruit cocktail,drained Pinch of salt Grape halves 3 Tbsp.mayonnaise 3 bananas,sliced Mix together.adding mayonnaise last. Ruth Kelley SCALLOPED CORN 1 can cream style corn 1/2 green pepper,chopped 1 egg,slightly beaten 1 Tbsp.butter 1/2 c.milk 1/4 c.Parmesan cheese 1 small chopped onion Salt and pepper to taste 1 c.cracker crumbs Heat oven to 3500.Combine all ingredients. Pour into buttered 11/2 quart bak- ing dish. Sprinkle with more crumbs, cheese and pepper for crusty top, if desired. Bake 45 minutes.Double batch and bake at least 1 hour. I usually bake the double. Frank Vantine 6 MARINATED CARROTS 2 lb.carrots 3/4 c.sugar 1 medium onion 1/2 c.vinegar 1 green pepper 1/4 C.oil 1 can tomato soup 2 tsp.Worcestershire sauce Cook carrots until just tender(do not overcook); drain and cool. Slice onion and pepper;mix with carrots.Mix remaining ingredients and mix well.Pour over car- rots and let stand in refrigerator overnight before serving.Will keep for several days. Be sure to store in glass bowl. Dorothy Riihinen ZUCCHINI PATTIES 2 c.grated zucchini- 1 onion,minced 2 eggs,slightly beaten 1 green pepper,chopped 11/2 c.Italian bread crumbs Squeeze water out of grated zucchini. Mix all ingredients in mixing bowl,then form patties.Fry in hot skillet,greased well,until medium brown. Dorothy Riihinen STUFFED TOMATOES 4large tomatoes 1/4 tsp.`Salt Olive oil Pinch of pepper 1-2 cloves garlic,mashed 'A C.olive oil 4 Tbsp.minced parsley 1/2 c.fine dry bread crumbs '/a tsp.thyme Heat oven to`4000. Remove stems from tomatoes. Cut in halves and gently` press out juice and seeds. Sprinkle halves lightly with salt and pepper and a few drops of olive oil.Blend all ingredients in mixing bowl.Fill each tomato half;arrange in roasting pan. Put in top '/s of preheated oven 10-15 minutes until tomatoes are tender,but hold theirshape Susan Johnston,California ZUCCHINI FRITTERS 2 large zucchini 1/2 tsp.sugar 3 eggs 5 Tbsp.flour 1/2 tsp.salt 1 diced onion - _ 1/4 tsp.pepper Garlic to taste Wash squash(don't peel) and dice coarsely. Boil in water with salt for 8 min- utes.Drain very well.Heat oil or margarine,saute onion until soft.Beateggs,add salt, pepper,sugar,garlic,flour,and onion.Mix well with drained,mashed squash. Drop batter by tablespoon into hot skillet.Fry until brown on both sides. Mickey Brown TOMATO SOUP 1 large can tomato puree Salt 1 puree-size can milk Pepper 1/2 level tsp.baking soda Pourthe puree into a saucepan.Stir in baking soda.This keeps it from curdling. While puree is heating,also heat the milk. Puree should be hot but not yet boiling when you add the warmed milk to it.Stir and add the salt and pepper to taste,Con- tinue heating and stirring just until boiling, then remove from stove. You can add more or less milk to desired consistency.'Serves 4-6,depending on appetite! Mrs.Sue Reynolds CORN AND ZUCCHINI SQUASH 114 c.diced onion.. 1 (7 oz.)can cream style corn 1 medium zucchini squash,sliced 2 Tbsp.diced pimiento thin 1/4 tsp.salt 2 Tbsp.margarine Dash of pepper Put zucchini and onion in margarine and add corn into large saucepan.Heat through. Florenice Hoover EGGPLANT BRAZILIAN STYLE 1 eggplant 2 beaten eggs 1 medium onion Small amount oil or margarine 1 tsp.salt(optional) Cut peeled'eggplant into small pieces.Soak in salt water; drain. Dice onion. Cook both together until tender.Add 1 teaspoon salt if eggplant is not soaked in salt water.Mix with 2 beaten eggs and fry in a small amount of oil or margarine. Florence Hoover SINFULLY RICH SWEET POTATOES A dish to serve on very special occasions when you're not counting pennies or calories! 3 c.cooked mashed sweet 2 beaten eggs potatoes 1/4 c.butter 1 tsp.vanilla 3/4 c.sugar Mix and put into greased casserole. Mix topping and spread over mixture bake at 3750 until browned. Topping: 1 c.coconut 1 c.brown sugar 1 c.pecans,chopped 1/3 c.butter Helen Smith 8 THREE BEAN SALAD 1(151/4 oz.)can kidney beans, 1 green pepper,chopped drained 2/3 c.vinegar 1(131/2 oz.)can lima beans,drained 1/3 c.salad oil 1(16 oz.)can green beans,drained 1/2 c.sugar 1 onion,chopped '/a tsp.salt 2 c.chopped celery '/s tsp.pepper 1.In a large bowl,combine beans,onions,celery,and green pepper.Mix well. 2. Combine vinegar, oil, sugar, salt, and pepper in a small bowl. Mix until blended'. Pour evenly over vegetables. Cover and refrigerate for several hours or overnight. CHEF'S SALAD 1/2 c.'/a inch strips cooked meat 2 hard-boiled eggs,sliced 1/2 c.'/a inch strips cooked chicken 1/2 c.sliced celery 1/2 c.'/a inch strips Swiss cheese 1/2 c.mayonnaise or dressing 1 medium heat lettuce,torn into: '/a c.French'dressing or garlic bite-size pieces French dressing 1 small bunch romaine,torn into 2 tomatoes,cut into wedges bite-size pieces Ripe olives 1/2 c.chopped green onions Reserve a few strips of meat, chicken and cheese. Toss remaining meat, chicken and cheese,the lettuce,romaine,onions and celery.'Mix mayonnaise and French dressing;pour on lettuce mixture and toss.Top with reserved meat,chicken and cheese strips,the eggs,tomatoes and olives.Makes 5 servings. FRENCH DRESSING '/a c.olive or vegetable oil or.. '/a tsp.salt combination 1/8 tsp.dry mustard 1 Tbsp.vinegar '/s tsp.paprika Shake all ingredients in tightly covered jar;refrigerate.Shake before serving. GARLIC FRENCH DRESSING Stir in 1 small clove garlic, crushed, and dash of freshly ground pepper into French Dressing. 797-86 _ 9 BROCCOLI-TOMATO SALAD 2 medium tomatoes,cut into 112 small head iceberg lettuce,torn wedges into bite-size pieces 8 oz.broccoli,cut into bite-size Green Goddess Dressing or Parsley pieces(2 c.) Cheese Dressing Arrange tomato wedges and broccoli on lettuce.Serve with Green Goddess Dressing. Makes 4 servings: GREEN GODDESS DRESSING 1 c.mayonnaise or salad dressing 1 Tbsp.lemon juice 1/4 tsp.salt 3 Tbsp.anchovy paste or finely 1/2 c.dairy sour cream chopped anchovy fillets '/s c.finely snipped parsley '/a tsp.freshly ground pepper ...�.... 3 Tbsp.finely snipped chives Mix all ingredients;refrigerate. Makes 2 cups. PARSLEY CHEESE DRESSING Mix: 1 c.mayonnaise or salad dressing 1 Tbsp.snipped parsley 114 c.pasteurized process sharp American cheese spread Cover and refrigerate at least 4 hours.Makes about 1 cup. WALDORF SALAD 2 medium apples,diced(about 2 '/a c.coarsely chopped nuts c.) '/z c.mayonnaise or salad dressing 2 medium stalks celery,chopped Lettuce cups (about 1 c.) Toss apples,celery,and nuts with mayonnaise.Spoon into lettuce cups and,if desired,garnish with maraschino cherries.Makes 4 to b servings. WALDORF SALAD SUPREME' Decrease celery to medium stalk and nuts to'/a cup. Stir in: 1 (81/4 oz.)can pineapple chunks, 1/2 c.miniature marshmallows drained '/a c cut updates 10 REUBEN SANDWICHES 1/3 c.mayonnaise or salad.dressing 6 slices Swiss cheese 1 Tbsp.chili sauce 6 slices cooked corned beef 12 slices rye bread 1 (16 oz.)can sauerkraut,drained Mix mayonnaise and chili sauce; spread over 6 slices of bread. Arrange cheese, corned beef and sauerkraut on mayonnaise mixture; top with remaining bread slices.Makes 6 sandwiches. Rachel sandwiches:Substitute 11/2 cups cote slaw for the sauerkraut. BACON-TURKEY CLUB SALAD 5 slices bacon 1 small head iceberg lettuce,torn 1 hard-boiled egg,sliced into bite-size pieces(6 c.) 11/2 c.cut up cooked turkey Barbecue Dressing 1 large tomato,cut in eighths Fry bacon until crisp;drain and crumble.Toss lettuce,bacon,tomato and tur- key.Garnish with egg slices;serve with Barbecue Dressing. BARBECUE DRESSING '/a c.mayonnaise '/a tsp.pepper 2 Tbsp.barbecue sauce 2 Tbsp.instant minced onions 'A tsp.salt 2 tsp.;lemon juice Mix all ingredients. ANY FLAVOR GELATIN 2 pkg.unflavored gelatin 'A tsp.salt 1 pkg.drink mix(unsweetened) Sweetener to equal 1 c.sugar In a 4 cup measure,or quartjar,put 1/2 cup of cold water and sprinkle on it the 2 packages of unflavored gelatin.Add 1'/2 cups boiling water and stir well to dissolve gelatin. Add drink mix powder of your choice;salt and sweetener, Fill jar with ice cubes or water and stir well. Pour into 3 serving dishes to jell. No calories. Notes 12 MAIN DISHES BARBECUED BROILERS 1/4 c.prepared mustard 2 Tbsp.Worcestershire sauce '/a c.molasses 1 tsp.Tabasco 1/4 c.lime or lemon juice 'h tsp.salt' 2 Tbsp.salad oil - Monosodium glutamate Combine mustard and molasses;stir well Add juice,salad oil,Worcestershire sauce,Tabasco,'/2 teaspoon monosodium glutamate and salt.Blend well.Sprinkle additional monosodium glutamate over chicken.Brush with barbecue sauce. OLD-FASHIONED SPANISH RICE 2 slices bacon,cut in small pieces 2/3 c.washed uncooked rice 1/2 c.chopped onion 1 tsp.salt 1/2 c.chopped green pepper '/a tsp.pepper 4 c.tomato juice Saute bacon,onion and green pepper together until bacon is crisp. Place in. top of a double boiler and add remaining ingredients.Cook over boiling water for 1 hour,stirring occasionally. BRAZILIAN RICE 3 Tbsp.oil 4 c.water 2 cloves garlic 1-2 tsp.salt 11/2 c.brown rice or long grain rice Put about 3 tablespoons of oil in an aluminum pan.Dice 2 cloves of garlic and add to oil.Brown and add 11/2 cups brown rice or long grain rice.Add 4 cups water and 1-2 teaspoons salt.Let cook on low flame until light and fluffy.Serve with steak.' Florenice Hoover NORMANDY STYLE PORK RIBS 12-44 country style back ribs 2 c.white wine or'I c.Calvados or 15 cloves garlic,peeled and other apple brandy crushed 6 c.apple cider 15 shallots,peeled and crushed 6 c.chicken stock 2 carrots,thinly sliced 2 bay leaves 2 celery stalks,thinly sliced 2 tsp.dried thyme' 2 leeks,thinly sliced 2 tsp.salt 4 green apples,peeled,cored and 2 tsp.pepper cut into eighths Ask your butcher for the meatier country style back ribs, not spareribs. Over high heat,brown ribs in their own fat for.3 minutes,turning constantly. Be sure not to crowd the pan.Transfer to a large,heavy pot with lid. 7s7-as 13 Discard almost all the fat from the skillet and saute garlic,shallots,carrots,cel- ery,leeks,and apples until golden.Add to the pot with ribs.Pour Calvados over ribs and ignite,letting it flame for 2 minutes.If using wine,do not ignite.Then add cider, chicken stock,bay leaves,thyme, salt and pepper. Cover and bring to a boil over medium heat, then lower heat and simmer for 1 hour, covered. °Remove ribs from cooking liquid and set aside. Boil liquid until it is reduced by half.Taste and adjust seasonings and strain liquid through a fine mesh,discarding solids. Rosella A.Houghtaling PORK CHOP CASSEROLE 4 lean pork chops 1/2 c.water 1/2 c.uncooked rice Salt 1 can bouillon Pepper Brown pork chops on both sides. Mix rest of ingredients in casserole and ar- range chops on top. Bake at 3500 for 45 minutes or until rice is done. Dorothy Riihinen LATKES - POTATO PANCAKES 1 grated onion 2 Tbsp.flour or matzo meal 3 peeled and grated potatoes Salt and pepper to taste 1 egg,beaten Mix and drop by'/s cupfuls in hot oil.Gentlyflatten.Fry golden brown on both sides.Makes 10(4 inch)pancakes. Mickey Brown BAKED HERB CHICKEN 1 c.commercial herb stuffing, 114 c.finely chopped fresh parsley crushed 1 clove garlic,minced 1/3 c.freshly grated Parmesan `:1 (3 lb.)chicken,cut up cheese 1/4 lb.butter,melted Preheat oven to 3500. Combine stuffing, cheese, parsley, and garlic; set aside. Dip chicken pieces in melted butter and then in stuffing. Coat thoroughly. Place chicken pieces, not touching,on a cookie sheet or shallow baking pan,skin side up. Bake, uncovered, at 350° for 45 minutes to 1 hour,turning down oven if chicken browns too quickly. Chicken may be baked ahead and served at,room temperature.Servesb. Susan Johnston,California GOLDEN GATE SWISS STEAK 1/3 c.all-purpose flour -4 large tomatoes,peeled and _ --- 2 tsp.dry mustard chopped 1/2 tsp.salt - 3 large carrots,thinly sliced 114 tsp.freshly ground pepper 2 Tbsp.Worcestershire sauce 11/2 lb.round steak(1 inch thick) 1 Tbsp.brown sugar 2 Tbsp.vegetable oil 14 Combine flour, mustard,salt and pepper.Dredge the meat with this mixture, then work the flour into the meat with a meat pounder.Cut steak into 4 portions. In heavy skillet or Dutch oven, heat oil and brown meat on both sides. Com- bine tomatoes, carrots, Worcestershire sauce, .and brown sugar, and pour over meat.Cover and either bake in a preheated 350'oven or simmer on top of stove for approximately 11/2 hours,or until meat is tender.Serves 4: Susan Johnston,California JOE'S SPECIAL (Old San Francisco favorite) 1 pkg.chopped frozen spinach,or 2 Tbsp.olive of 'h lb.fresh spinach,chopped` 1 lb.lean ground beef 1 medium onion,chopped Salt and pepper to taste 1 clove garlic,finely minced 4 eggs,lightly beaten Thaw frozen spinach and drain well,or cook fresh spinach and drain well.Set aside. In a heavy skillet,saute onion and garlic in oil until onion is transparent.Add beef and brown thoroughly. Sprinkle with salt/pepper and stir in spinach. Keeping heat high, add eggs to the skillet, stirring constantly until eggs are blended and cooked.Adjust seasonings and serve immediately. Susan Johnston,California CHUBBY'S HAMBURGER STROGANOFF Saute to golden brown: 114 c.minced onion 2(3 oz.)cans mushrooms(or 1/3-'/z 1 clove garlic lb.fresh) 114 c.butter or margarine Add: 1 lb.ground beef '/a tsp.pepper 1 tsp.salt - Cook until red in meat disappears: Add: 3 Tbsp.lemon juice 1 can consomme 3 Tbsp.red wine 4 oz.medium-size egg noodles Cover and cook until noodles are done. Add 1 cup sour cream. Heat and serve at once.Sprinkle with minced parsley. Susan Johnston,California CHICKEN FLAVORED RICE MIX 4 c.uncooked long grain rice 2 tsp.dried tarragon 4 Tbsp.instant chicken bouillon 2 tsp.parsley flakes 1 tsp.salt '/a tsp.white pepper Mix well together. Use within 6-8 months.Makes about 4 cups mix. Lorraine Everhart CHICKEN FLAVORED RICE' 11/3 c.Chicken Flavored Rice Mix 1 Tbsp.butter 2 c.cold wester Combine and bring to boil over high heat. Cover, reduce heat and cook 15 minutes,until liquid is absorbed. Makes 4-6 servings. Lorraine Everhart CHICKEN AND RICE CASSEROLE Chicken' 21/4 c.hot water 1 c.converted rice Pam spray 1 packet onion soup mix 1 can cream of chicken soup, cream of celery soup or cream of mushroom soup Parboil the chicken for 20 minutes.While chicken is boiling,spray the pan with Pam vegetable spray. Combine in the pan the rice and onion soup mix. In a medium-size bowl'combine cream of chicken soup and the water.Pour 1'/4 cups of this into the rice mixture and stir until rice is nicely wet.Shake pan to even out the rice. Drain chicken; arrange on top of the rice. Pour remaining soup over chicken and bake in preheated 3500 oven for 1 hour or until rice and chicken are done.Serves 4- 6. Enough pieces to fill a 13x9x2 inch oblong baking pan. Breasts are espe- cially good for this.Remove skin. :Sue Reynolds PIZZA DOUGH 1 Tbsp.(1 pkg.)dry yeast 1/2 tsp.salt 11/4 c.warm water 31/2 to 4c.flour Mix well; knead.Let rise'/2 hour.Grease 2 pizza pans.Spread out.Add sauce toppings,pepperoni,cheese or whatever.Bake 20 minutes. Lorraine Everhart TANGY HAM AND CHEESE CASSEROLE Here's a good casserole,using leftover ham and beans or peas.It's a meal that tastes fresh and exciting and not a bit like leftovers. 1/4 c.chopped onion - '/a tsp.pepper 2 Tbsp.butter 1 Tbsp.melted butter -- 1 c.green beans or peas 2 c.milk 2 Tbsp.flour 1/2 lb.shredded Cheddar cheese 2 c.cooked diced ham 1 tsp.Worcestershire sauce 1 tsp.salt 1/2 c,fine dried bread crumbs 2 c.cooked macaroni 16 Cook onion in 2 tablespoons butter until soft.Blend in flour,then milk and cook until thick. Add cheese and stir until melted. Add Worcestershire sauce, salt and pepper.Combine cheese sauce with macaroni,beans and ham in 21/2 quart casse- role.Top with bread crumbs which have been mixed with 1 tablespoon melted but- ter.Bake at 3500 about 30 minutes,Serves 5-6. Helen Smith METZA PIE 1 lb.ground beef 1/4 c.fine dry bread crumbs 2/3 c.undiluted;evaporated milk 1 tsp.garlic salt Place meat, milk, bread crumbs and garlic salt in bowl and mix thoroughly: Spread mixture evenly in pie pan. Topping: 6 oz.can tomato paste 1 tsp.salt 1/2 c.water 1/4 tsp..pepper 1/2 tsp.sugar 1/2 tsp.oregano - - - Spread over meat mixture.Cover with 1 cup shredded Cheddar cheese,then sprinkle with 2 tablespoons grated Parmesan cheese.Bake at 4500 for 20 minutes or until lightly browned. Josephine Houghtaling VEGETARIAN SHEPHERD'S PIE (Meatless) 2 large potatoes 1/2 c.plain yogurt 1 Tbsp.butter '/a c.freshly minced chives Salt and pepper 1/2 c.freshly minced parsley Cook potatoes(in skins)until soft.Drain and mash with remaining ingredients. 11/2 Tbsp.buffer - 1 green bell pepper,minced 1/2 c.chopped onion - 1/4 tsp thyme 1 large clove garlic,crushed 1/2 tsp.basin 1 tsp.salt 1/2 tsp oregano Black pepper 1 c.raw or frozen peas 1 stalk finely minced celery 1/2 c.grated Cheddar cheese 12 oz.chopped mushrooms 2 Tbsp.wheat germ 1(1 lb.)eggplant,cut in small cubes " 1 Tbsp.cider vinegar Saute onions and garlic until soft.Add celery, mushrooms and eggplant, stir- ring occasionally.When eggplant is cooked,add herbs and peas.Continue cook- ing about 5 minutes longer. Remove from heat.Toss with cheese,wheat germ and vinegar. Spread' this mixture into buttered deep dish casserole.;Sprinkle extra cheese plus some paprika on top.Bake,uncovered,at 350"for 35 minutes. Susan Johnston,California THE BEST LITTLE CHICKEN-FRIED STEAK HOUSE IN TEXAS The correct name is Herb Massey's Dinner Place,a stately title befitting Texas' foremost chicken.-fried steak joint,and the location is 1805 8th Avenue in Fort Worth:` 7s7-86 17 Nobody I know calls it anything but Massey's.It is a homey place,jammed with Depression-chrome,laminated-top tables and overstuffed red plastic booths. When Herb Massey opened his restaurant in the late 1940's, he knew what people in Fort Worth liked-chicken fried steak. And he knew how to cook it better than anyone else. Now, almost four decades later,Massey's is the best known chicken-fried steak restaurant in Texas and son Charles continues to supervise the kitchen from which have been served,more or less,3 million plates of Texans'favor- ite meal. No real secret to any of this.Every ingredient is bought fresh daily.Every dish is made from scratch.Nothing is prepared in advance.The cook doesn't start until he receives an order. Brillat-Savarin would have approved of Massey's chicken-fried steak. In its raw state, it is round steak,a tough piece of beef. Massey's buys only the inside cuts of the round(the outside,says Charles, is much tougher"because that's the part the cow lays on"). Massey's stipulates that the meat must be run through a tenderizing machine twice,first in one direction then to another,to thoroughly break down the tough fibers. Correctly tenderized, Massey's chicken-fried steak can be cut with a fork. Jerry Flemmons CHICKEN-FRIED STEAK Use 2 pounds of good-grade inside round steak,'/2to 3/4 inch thick.Ask butcher to tenderize or pound thoroughly on both sides with meattenderizing mallet.Trim off all gristle and fat. Cut into pieces 5 to b inches in diameter. Flour each piece thor- oughly and shake off excess.Dip in batter(follows)and drain.Then flour again and shake off excess.Use deep fryer half-filled with a good brand of vegetable cooking oil. Preheat to 3250.Cook meat 7;to 10 minutes or until golden brown. Jerry Flemmons CHICKEN-FRIED STEAK GRAVY 1 stick margarine 1 c.flour 8 c.milk 2 tsp.salt 1/2 c.vegetable cooking oil Melt margarine completely Add milk and mixthoroughly.Bring toa boil.Blend flour into oil;add to heated milk.Stir until smooth and thickened.Remove from heat Add salt and pepper to taste. Jerry Flemmons CHICKEN-FRIED STEAK BATTER 3 Tbsp.sugar 1 Tbsp.baking powder 1/2 tsp.salt 2 c,milk' 1 whole egg, Mix the first four ingredients with half of the milk and stir until smooth.Add re- mainder of milk and mix well. Jerry Flemmons 18 CHICKEN-FRIED STEAK BISCUITS 2 c.flour 5 Tbsp.buffer 1 tsp.salt 3/4 c.milk 3 tsp.baking powder Siff all the dry ingredients into a bowl. Cut in buffer until mixture looks like coarse corn meal.Add milk and mix until smooth.Knead dough on a floured board, roll and cut biscuits with floured rim of glass.Place biscuits on floured baking sheet and place in preheated oven at 4250.Bake about 12-15 minutes or until brown on top.Makes about20 biscuits. Jerry Flemmons STIR-FRYING Used for meats,poultry,seafood and vegetables,stir-frying is similar to saute- ing, but it is a quicker,more fascinating method of cookery.Ingredients are sliced, diced or minced,and then tossed vigorously in a small amount of hot oil at very high temperature,which seals in juices and preserves color,texture and flavor.The small amount of liquid is added and the ingredients are cooked in it as quickly as possi- ble. Stir-fry food not only looks good,but retains its nutritional value.Each food has its own cooking time-tender foods need less heat;tougher,dense foods need more Each food must be added to the pan separately and in the right sequence so that all ingredients reach the desired degree of doneness.Stir-frying is not difficult,but you must acquire a feel for split-second timing,sequence and proper heat.The hand must be on the stirring;the eye on the food;the mind on the next step. With know- how, stir-fried foods stay bright,crisp, nutritious and flavorful. Here's a step-by-step lesson in the technique of stir-frying. 1.All cutting and chopping must be done in advance;have ingredients ready before you heat skillet or wok.To peel a garlic clove,for example,put it under a knife blade on a cutting board,give blade a hard rap with your hand;peel;trim ends, 2.Diagonal slicing,as for a peeled broccoli stem,increases the surface area, ® allowing foods to cook more quickly,absorb seasonings fully: 3.To slice flank steak on diagonal,cut partially frozen steak in half lengthwise: Hold knife at a slant so that you slice across lengthwise fibers of meat. 4.Before heating the pan,have all ingredients ready to add as needed.Most foods can be sliced or chopped beforehand. 5. When a recipe calls for oil to be added during cooking, spoon it around edge of pan so that the oil will heat before it touches the food. Do the same with liquid seasonings-add in circular motion a round rim`. b.To stir-fry;Push tools down sides of pan to meet and slightly lift food.Repeat, moving quickly around pan (about two moves a second).Always add vegetables after meat is partly cooked. They require less time. A little stock or water can be added to blend flavors BEEF WITH BROCCOLI This classic one-dish meal, good for guests or family, uses all the basic stir-fry techniques. 1/3 c.soy sauce _1 large sweet onion,peeled, — 2 Tbsp.cider vinegar halved and cut in'A inch slices 3/4 tsp.granulated sugar (11/2 c.) 1 beef bouillon cube 11/2 c.peeled broccoli stems,cut in 1/3 c.water_.- 1/8 inch diagonal slices - 2 tsp.cornstarch 21/2 c.broccoli florets 3 Tbsp.vegetable oil 1/4 lb.fresh mushrooms,cut in'/a inch 2 large cloves garlic,peeled and slices halved 3/4 lb.beef flank steak or top round steak,cut in'/a inch diagonal slices Mix soy sauce,vinegar and sugar in small bowl or measuring cup.In another bowl,mix bouillon cube,water and cornstarch.Assemble remaining ingredients. To cook: In a large, heavy skillet or wok, heat 11/2 tablespoons of the oil over high heat.Add garlic and cook a few seconds to season oil.Add meat and stir-fry 2 minutes, until slices are lightly browned but still sightly pink in the center. Remove meat and any pan juices to a bowl;discard garlic and wipe out skillet.Add 1 table- spoon of the remaining oil and, when hot, add onion and broccoli stems; stir-fry 2 minutes, until crisp-tender. Add remaining''/z tablespoon oil around edge of skillet and broccoli flowerets and mushrooms. Stir-fry 2 minutes; pour in meat and juices from the bowl and the soy-vinegar mixture.Stir,cover and cook 2 minutes.Stir corn- starch mixture(make sure bouillon cube is broken up)and pour into the skillet.Cook, stirring constantly,2 to 3 minutes,until thickened.Makes servings. CHECK LIST FOR SUCCESSFUL STIR-FRYING 1:Read recipe carefully in advance to see what ingredients are needed and what preparation they require 2. If dried ingredients are called for,allow enough time for soaking. - 3.Slice and neatly stack the meat, poultry or seafood. Remember,these may be sliced in advance and refrigerated for several hours.Allow time for dredging or marinating,if called for. 4, Wash, drain and cut the vegetables and have them as dry as possible to prevent spattering in the hot oil.If parboiling is called for,allow the necessary time. 5.Check cooking sequence.Separate the longer-cooking from the short-time vegetables. Stack them separately and neatly on a tray or baking sheet large enough to hold them without crowding.Set on a table or counter near the range. 6.Mix liquid seasonings called for,such as soy sauce or sherry.in a cup. 7.If a cornstarch paste is called for,mix and set aside. 8.Set out all the other ingredients and arrange in the order in which they are to be added to the pan. 9.After measuring and mixing,put away all bottles and jars that you no longer need and wash any dishes you have accumulated in preparation. It's more fun to stir-fry in serene surroundings with no distractions: _ 10.Set out the cooking pans, utensils and serving dishes'.Set the table. 20 11. Read the recipe once more to review the cooking pattern (the exact se- quence of what should be happening when). 12.Alert family to be ready when you are.It's best to have everyone seated at the table and waiting a few minutes.Stir-fried dishes can't wait;they must be served at once. CHEESE STUFFED MEAT LOAF 11/2 lb.ground beef(or meat loaf 3/4 tsp.salt mix) '/a tsp.pepper 3/4 c.bread crumbs(Italian or plain) 1 (8 oz.)can tomato,sauce Combine with 1 egg: 3/4 c.Ricoffa cheese 1/4 c.chopped fresh parsley 1/4 c.grated Parmesan cheese Combine with 1 egg.Press'/s meat mixture into 9 inch loaf pan.Make shallow well in center.Spoon in cheese mixture.Cover with meat and pat firmly at sides.Bake at 3500 for 50 minutes.Serves 6 8. If desired, top with '/a inch wide strips of roosted peppers and Provolone cheese.Bake 10 minutes. Susan Johnston,California CABLE CAR TUNA CASSEROLE 6 oz.egg noodles,cooked al denee 1 c.coarsely chopped celery and drained 1/3 c.coarsely chopped green '/z tsp.thyme pepper 1/4 tsp.salt '/s c.sliced water chestnuts 1(101/2 oz.)can cream of celery '/a c.chopped scallions with some soup green tops '/z c.milk '/z c.mayonnaise 2 Q oz.)cans solid white tuna, 3/4 c.grated sharp Cheddar cheese drained'and flaked 1/4 c.chopped toasted almonds Preheat oven to 4251.In 2 quart casserole,combine noodles,thyme and salt;' setaside.Mixtogetherthe soup and milk in saucepan and heat,stirring constantly, until smooth. Add tuna, celery, green pepper,water chestnuts, scallions, mayon- naise and all but 2 tablespoons of the cheese. Heat and stir until cheese is melted. Add cheese sauceto casserole and mix thoroughly.Sprinkle top with remaining gra- ted cheese and almonds. Bake for about 20 minutes until bubbly and lightly browned.Serves b. Susan Johnston,California 7s7-86 21 CRISPY CHICKEN SALAD CASSEROLE 2 c.cubed cooked chicken(can 1 (2 oz.)jar drained pimentos use more) 1/4 c.mayonnaise 1 green pepper,cut up 114 c.milk 1/4 lb.fresh mushrooms or use 1(4 1/2 tsp.salt oz.)can mushrooms,drained 1 small can peas(or frozen) '/z c.sliced water chestnuts 1 can French fried onions Saute green pepper and mushrooms until barelytender.Combine all ingredi- ents except onions. Put in casserole and top with onion rings. Cover and bake at 3501 about 15-20 minutes. Remove cover and bake 5 minutes more to crisp onion rings.(Watch,or the onions will burn.) This is easily doubled. I used 2 small chickens for a double recipe(5-6 cups meat).This can be prepared ahead.However,I'd add the onions just before baking so they don't get soggy. Susan Johnston,California BELGIAN MEAT BALLS 3/4 lb.beef,ground 11/2 tsp.salt 3/4 lb.veal,ground 114 tsp.pepper 3 slices bread in cold water; 1/2 tsp.allspice squeezed dry and crumbled 1/3 c.butter w„ 1 beaten egg 3 Tbsp.water Make into balls larger than egg.Dust in flour. Brown 4 onions in '/4 cup butter. Then brown meat,adding 1 tablespoon butter.Add onions and simmer'/z hour.Add '/z cup water and 1 teaspoon salt.Simmer%z hour. Josephine Houghtaling PIZZABURGERS 1 onion,chopped Minced parsley 1 Tbsp.butter Oregano 1 lb.ground beef English muffins,split and toasted 1 egg Mozzarella or Saamorza cheese, 1/2 tsp.garlic salt sliced' 3 Tbsp.tomato paste Saute onion in butter. Add meat mixed with egg and seasonings and let _. brown. Turn heat to low and simmer few minutes, adding a little water if mixture seems dry. Spread on muffins, heaping'high.Top each with a slice of cheese and broil untie cheese melts. Caman thought this one up. He might condone sliced French bread as the base. "Josephine Houghtaling STEAK A LA ESPANOL 7 bone roast 1 green pepper,sliced Small amount of oil 1 can tomatoes Flour to cover the roast 1 onion,chopped 22 Flour well. Place in hot skillet in small amount of oil. If covered, not tightly. Use moderate flame. Cook together green pepper, tomatoes and onion. Pour over steak. Simmer for about 11/z hours. Carve and serve with rice. Good with Brazilian Rice. BARBECUED PORK 3 lb.fresh pork blade Boston roast 1/2 c.catsup 2 Tbsp.sugar 2 Tbsp.hoisin sauce 1 Tbsp.salt 1 Tbsp.dry sherry 1 clove garlic,finely chopped Trim fat from pork;cut pork into 1 inch slices.Place in glass or plastic bowl. Mix remaining ingredients;pour over pork.Turn pork to coat with marinade.Cover and refrigerate at least 2 hours. Place pork in single layer on rack in shallow roasting pan.Brush with half of the marinade. Cook uncovered in 4000 oven for 30 minutes. Turn pork; brush withre- maining marinade.Cook,uncovered,until done,about 30 minutes.Cut into'/a inch slices;serve with Hot Mustard and a sweet and sour sauce,if desired.Makes 40 to 50 appetizers. Do-ahead directions: Prepare Barbecued Pork; wrap, label and freeze no longer than 2 months.Just beore serving,cover frozen pork and heat in 3500 oven for 30 minutes.Uncover and heat until hot,about 20 minutes'.Cut into'/a inch slices. Maureen Grover RED SWEET AND SOUR SAUCE 1/2 c.red wine vinegar 1/3 c.sugar 9/2 C.catsup 14 drops red pepper sauce Mix all ingredients; cover and refrigerate. Serve with appetizers. Makes 1'/4 cups. Maureen Grover CRISPY FRIED SPARERIBS 2 lb.rack pork back ribs,cut 1 tsp.soy sauce(light or dark) lengthwise across bones into 1/2 tsp.five spice powder halves Vegetable oil 1 egg 3/4 c.all-purpose flour 2 Tbsp.vegetable oil 2 Tbsp.cornstarch 2 tsp.cornstarch 1 tsp.salt 1 tsp.salt 1/2 tsp.baking soda Trim fat and remove membranes from ribs.Cut between each rib to separate. Mix egg,2 tablespoons vegetable oil,2 teaspoons cornstarch, 1 teaspoon salt,the -� soy sauce and five spice powder in glass or plastic bowl;stir in ribs.Cover and refrig- erate 30 minutes.Drain ribs;reserve marinade: Heat vegetable oil(11/2 inches)in wok to 350°.Add enough water to reserved marinade to measure 3/4 cup.Mix marinade,flour,2 tablespoons cornstarch, 1 tea- spoon salt and the baking soda.Stir ribs into batter until wellcoated.Fry 10 to 12 ribs 7s7-as 23 at a time until light brown,turning occasionally,3 to 4 minutes.Drain on paper towel. Increase oil temperature to 3750.Fry ribs all atone time until golden brown,about 1 minute.Drain on paper towel.Serve with Hot Mustard and a sweet and sour sauce,if desired.Makes 30 to 36 appetizers. Do-ahead directions:After frying ribs 3 to 4 minutes,wrap,label and freeze no longer than 1 week.Heat frozen ribs,uncovered,in 4251 oven until hot,20 to 25 min- utes.Drain on paper towel. Maureen Grover HOT MUSTARD Stir'/4 cup dry mustard and 3 tablespoons plus 1'/2 teaspoons cold'water until smooth. Let stand 5 minutes before serving. Cover and refrigerate any remaining mustard. Makes'/s cup. Maureen Grover WHITE 'RICE Place 2 cups long grain white rice in 2 quart saucepan.Add enough cold wa- ter to cover rice. Wash rice by rubbing rice gently between fingers; drain. Repeat washing rice until water is clear,5 or 6 times;drain.Add 2 cups cold water;heat to boiling, Cover tightly;reduce heat and simmer until liquid is absorbed,20 minutes. Makes 6 cups. Do-ahead directions: Prepare White Rice; cover tightly and refrigerate no longer than 5 days.Just before serving,place rice in heavy saucepan.Sprinkle wa- ter over rice,using about 2 tablespoons water to each 1 cup rice.Covertightly;heat over low heat until hot,5 to 8 minutes. Maureen Grover STIR-FRIED RICE 1 c.bean sprouts 2 Tbsp.dark soy sauce 1 Tbsp.vegetable oil Dash of white pepper 2 eggs,slightly beaten 1 c.cut up cooked turkey,chicken, 1 Tbsp.vegetable oil ham or Barbecued Pork(recipe 1 (21/2 oz.)jar sliced mushrooms, found in this section) - drained 2 green onions(with tops),chopped 2 Tbsp.vegetable oil' 3 c.White Rice(see preceding recipe) Rinse bean sprouts in cold water; drain. Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 1 tablespoon vegetable oil; rotate wok to coat side. Add eggs;cook and stir until eggs are thickened throughout but still moist.Remove eggs from wok. Add 1 tablespoon vegetable oil to wok;rotate to coat side.Add bean sprouts and mushrooms; stir-fry 1 minute. Remove from wok to strainer. Add 2 tablespoons vegetable oil to wok; rotate to coat side.Add rice; stir-fry 1 minute. Mix soy sauce and white pepper;stir into rice. Stir in turkey and green onions.Add bean sprouts, eggs and mushrooms;stir-fry 30 seconds. Makes 4 servings. 24 Microwave reheat directions:Prepare Stir-Fried Rice;cover and refrigerate no longer than 24 hours. Cover tightly and microwave on.microwaveproof platter or bowl on HIGH(100%)power 4 minutes;stir.Cover and microwave until hot,about 3 minutes longer. Maureen Grover CHICKEN FRIED RICE 1 whole chicken breast(about 1 lb.) 1/2 tsp.salt 1/2 tsp.cornstarch- 2 Tbsp.vegetable oil '12 tSp.salt 3 c.White Rice(recipe found in this Dash of white pepper section) 1 c.bean sprouts 1 or 2 Tbsp.dark soy sauce 1 Tbsp.vegetable oil Dash of white pepper 2 eggs,slightly beaten 2 green onions(with tops),chopped - 2 Tbsp.vegetable oil 1 (21/2 oz.)jar sliced mushrooms, drained Remove bones and skin from chicken; cut chicken into'1/4 inch pieces. Toss chicken,cornstarch,'/z teaspoon salt and dash of white pepper.Rinse bean sprouts in cold water,drain. Heat wok until 1 or 2 drops of wafer bubble and skitter when sprinkled in wok. Add 1 tablespoon vegetable oil;rotate wok to coat side. Add eggs; cook and stir until eggs are thickened'throughout but still moist.Remove eggs from wok. Add 2 tablespoons vegetable oil to wok;rotate to coat side.Add'chicken;stir fry until chicken turns white.Add bean sprouts,mushrooms and teaspoon salt;stir fry 1 minute. Remove from wok to strainer.Add 2tablespoons vegetable oil to wok; rotate to coat side Add rice;stir-fry 1 minute.Stir in soy sauce and dash of white pep- per Add chicken mixture,eggs and green onions;stir-fry 30 seconds.Makes serv- ings. Microwave reheat directions;Prepare Chicken Fried Rice;cover and refriger- ate no longer than 24 hours.Cover tightly and microwave on rnicrowaveproofplat- ter or bowl on HIGH(100%) power 4 minutes; stir. Cover and microwave until hot, about 3 minutes longer Maureen Grover EGG ROLLS 4 or 5 medium dried black 1/4 c.shredded canned bamboo mushrooms shoots 1/2 lb.ground pork 1/2 lb.cooked shrimp,finely 1/2 tsp.salt - - chopped 1/2 tsp.cornstarch 1/3 c.finely chopped green onions 1/2 tsp.soy sauce (with tops) Dash of white pepper 1 tsp.salt 8 c.water 1 tsp.five spice powder 1 head green cabbage(about 21/2 1 lb.egg roll skins lb.),finely shredded 1 egg,beaten 2 Tbsp.vegetable oil Vegetable oil Soak mushrooms in warm water until soft, about 30 minutes; drain. Rinse in warm water;drain.Remove and discard sfems;cut caps into thin strips. Mix pork,'/2 teaspoon salt,the cornstarch, soy sauce and white pepper. Cover and refrigerate about 20 minutes. Heat water to boiling in 4 quart Dutch oven; add cabbage.Heat to boiling; cover and cook 1 minute.Drain;rinse with cold water until cabbage is cold.Drain thoroughly;remove excess water by squeezing cabbage. Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok Add 2 tablespoons vegetable oil;rotate to coat side.Add pork;stir-fry until pork is no longer pink.Add mushrooms and bamboo shoots;stir-fry 1 minute.Stir in cabbage, shrimp,green onions, 1 teaspoon salt and the five spice powder;cool. Place'/2 cup pork mixture slightly below center of egg roll skin.(Cover remain- ing skins with dampened towel to keep them pliable.) Fold corner of egg roll skin closest to filling over filling,tucking the point under.Fold in and overlap the two op- posite corners. Brush fourth corner with egg;roll up enclosed filling to seal. Repeat with remaining egg roll skins.(Cover filled egg rolls with dampened towel or plastic wrap to keep them from drying out.) Heat vegetable oil(2 inches)in wok to 3500. Fry or 5 egg rolls at a'time until golden brown,turning 2 or 3 times, for 2 to 3 minutes.Drain on paper towel. Serve with Hot Mustard and a sweet and sour sauce(recipes in this section), if desired. Makes 16 to 18 egg rolls. Maureen Grover PLUM SWEET AND SOUR SAUCE tt- 1 (20 oz.)can crushed pineapple in 1 Tbsp.dark soy sauce heavy syrup 2 Tbsp.cornstarch 1 c.sugar 2 Tbsp.cold water 1 c.water 1 c.plum sauce or plum jam 1 c.vinegar Heat pineapple(with syrup),sugar, 1 cup water,the vinegar and soy sauce to boiling.Mix cornstarch and 2 tablespoons water;stir into pineapple mixture.Heatto boiling,stirring constantly.Cool to room temperature;stir in plum sauce.Cover and refrigerate.Serve with appetizers.Makes 52/3 cups. Orange marmalade can be substituted for plum sauce. Maureen Grover 26 SWEET AND SOUR BEEF 3/4 Ib.beef flank steak 2 tsp.vegetable oil 1 egg,slightly beaten 1/4 tsp.baking soda 1 Tbsp.cornstarch 1 c.sugar 4 Tbsp.vegetable oil 3/4 c.chicken broth 1 tsp.salt 3/4 c.white vinegar 1 tsp.soy sauce(light or dark) 1 Tbsp.vegetable oil 9/4 tsp.white pepper 2 tsp.dark soy sauce' 1 medium carrot 1 tsp.salt 1 small green pepper 1'clove garlic,finely chopped Vegetable oil 1/4 c.cold water 1/4 c.all-:purpose flour 3 Tbsp.cornstarch 1/4 c.water 1(81/a oz.)can pineapple chunks, 1 Tbsp.cornstarch drained Trim fat from beef;cut beef with grain into 2 inch strips.Cut strips across grain into'/s inch slices. Mix egg, 1 tablespoon cornstarch, 1 tablespoon vegetable oil, 1 teaspoon salt, 1 teaspoon soy sauce and the white pepper in glass or plastic bowl; stir in beef.Cover and refrigerate 20 minutes.Cut carrot diagonally into thin slices. Place carrot slices in boiling water.Cover and cook 1 minute; drain. Immediately rinse under cold water;drain.Cut green pepper into 1 inch pieces. Heat vegetable oil(11/2 inches)in wok to 3500. Mix flour, '/4 cup water, 1 table- spoon cornstarch,2 teaspoons vegetable oil and the baking soda.Stir beef slices into batter until well coated.Fry'/4 of the slices at a time until light brown,turning 2 or 3 times,about 2 minutes.Drain on paper towel.Increase oil temperature to 375°.Fry beef all at one time until golden brown,about 1 minute.Drain on paper towel.Place beef on heated platter. Heat sugar,chicken broth,vinegar, 1 tablespoon vegetable oil, 2,teaspoons soy sauce, 1 teaspoon salt and the garlic to boiling in 3 quart saucepan.Mix'/4 cup water and 3 tablespoons cornstarch; stir into sauce. Cook and stir until thickened, about 15 seconds.Stir in carrot,green pepper and pineapple.Heatto boiling;pour over beef.Makes 6 servings. Do-ahead directions:After frying beef 2 minutes, wrap, label and freeze no longer than 1 week.Prepare sauce as directed,except omit green pepper;freeze no longer than 1 week.Just before serving,prepare green pepper.Dip container of sauce into very hot water just to loosen. Place frozen block in 3 quart saucepan. Cover tightly;heat,stirring occasionally,until thawed.Heat frozen beef,uncovered, in 4000 oven until hot, 10 to 12 minutes.Drain on paper towel.Stir green pepper into sauce.Heat to boiling;pour over beef. Maureen Grover PEPPER STEAK 4 lb.beef flank or boneless sirloin 2 Tbsp.cornstarch steak 2 Tbsp.dark soy sauce 4 Tbsp.vegetable oil 7 tsp.sugar 4 tsp.cornstarch 3 Tbsp.vegetable oil 4 tsp.soy sauce(light or dark) 4 tsp.finely chopped ginger root Dash of white pepper 4 tsp.finely chopped garlic 3 small tomatoes 2 Tbsp.vegetable oil' 2 medium green peppers '/z c.chicken broth(may use 4 medium onion bouillon in place of broth) 1/4 c.chicken broth Trim fat from beef;cut beef with grain into 2 inch strips.Cut strips across grain into Ys inch slices.Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch,the salt, 1 teaspoon soy sauce and white pepper in glass bowl.Refrigerate 30 minutes. Cut each tomato into 8 wedges.Cut green peppers into 1 inch pieces.Cut into 3/4 inch pieces.Mix 1/4 cup chicken broth,2 tablespoons cornstarch,2 tablespoons soy sauce and the sugar. Heat wok until 2 drops of water bubble and skitter.Add 3 tablespoons vegeta- ble oil;rotate to coat.Add onion, ginger root and garlic; stir-fry until garlic is light brown.Add beef;stir-fry until beef is brown,about minutes.Remove beef from wok. Add 2 tablespoons vegetable oil;rotate to coat side.Add tomatoes:stir-fry 30 seconds.Stir in'/z cup chicken broth;heat to boiling.Stir in cornstarch mixture;cook and stir until thickened.Add green peppers and beef; stir-fry 30 seconds.Makes 6 servings. Microwave reheat directions:Prepare Pepper Steak as directed',except omit tomatoes and green peppers; cover and refrigerate no longer than 48 hours. To serve,prepare tomatoes and green peppers.Cover beef mixture tightly and micro- wave on microwaveproof platter on HIGH (100%) power for 5 minutes; stir in toma- toes and green peppers.Cover and microwave until hot,about 4 minutes. - Maureen Grover BACON BURGERS A perfect choice for back yard entertaining. 2 lb.ground beef 1/4 tsp.pepper 41/2 c.fresh bread crumbs 4 egg,slightly beaten 2 medium onions,sliced thin 2 Tbsp.butter 4/2 c.milk 8 thin slices tomato. 2 tsp.salt 46 strips bacon Mix meat,bread crumbs,milk,salt,pepper and egg.Shape into 16 patties on wax paper.Saute onions in butter minutes.Place onions and atomato slice on half of patties. Cover with remaining meat and press edges together: Place 2 strips of bacon crisscross on the wax paper and top with a meat cake.Fold bacon over and press firmly.Grill over charcoal:' Josephine Houghtaling 28 MUSHROOM MEATBALLS Continental flavor on a budget. Blend 1 can Campbell's cream of mushroom soup with cup water.Measure out 1/4 cup soup mixture. Combine with: 1 lb.ground beef 1 Tbsp.minced parsley '/z c.fine dry bread crumbs I egg,slightly beaten 2 Tbsp.minced onion 1/4 tsp.salt Shape into meatballs about 1''/4 inches in diameter. Brown in 1 tablespoon shortening in a large skillet.Add remaining mixture;cover.Cook over low heatabout 15 minutes.Stir occasionally.Makes 4 servings. Josephine Houghtaling NOODLE CASSEROLE 2 Tbsp.butter 1 c.chopped onions 1 green pepper,chopped 2 Tbsp.tomato paste 11/2 lb.ground lean beef 1 tsp.salt 1 Tbsp.A.I.Sauce 3/4 lb.noodles,cooked and drained 1/4 tsp.pepper 1/2 lb.sliced American cheese - - - Melt butter and saute onions for 5 minutes.Add pepper until lightly browned. Blend in tomato.Add A.1.Sauce and salt and pepper.Cover and cook for 25 min- utes. In casserole,make layers of noodles,meat,and cheese,starting with noodles and ending with cheese.Bake at 3500 for 15 minutes or until cheese is melted.Serve with garlic bread or with a salad. Josephine Houghtaling DELUXE HAMBURGERS These moist patties are in butter. 1 lb.ground beef 1 Tbsp.butter or margarine 1/8 tsp.pepper 1 tsp.salt 1/2 c.undiluted evaporated milk or 2 Tbsp.:minced.onion(optional) light cream Lightly mix beef,seasonings,onion and milk.Shape into patties.Mixture will be quite moist to handle.Brown on each side in hot butter in a frying pan.Serve on but- tered toasted buns with rings of onion and sliced tomatoes.Cook king sized for 6 to 8 , minutes to the side and regular sized ones 3 to 5 minutes to the side.Allow about 3 minutes per side if you make slim patties. Josephine Houghtaling TANGY BARBECUED CHICKEN (Grilled ®range,chicken)_ 1 (0.8 oz.)pkg.barbecue flavor 1 Tbsp.Worcestershire sauce meat marinade 1/2 tsp.ginger 1 c.orange juice 1 chicken(about 3 lb.),cut up 1/2 c.water .. 1.In a shallow pan,combine all ingredients,except chicken.Mix well. 2.Pierce chicken pieces deeply with a fork on all sides.Place pieces in mixture and marinate for 15 minutes. 3.Remove chicken and set aside.Pour marinated sauce in a small saucepan, and cook until heated through. 4.Place chicken pieces on grill 5 inches from hot coals.Cook 40-45 minutes or until done,turning and basting frequently with sauce.Serve with remaining sauce. Marion Leonard CRANBERRY MEATBALLS 2 lb.ground beef 1/4 tsp.pepper 1 c.corn flakes,crushed 1/2 tsp.garlic salt 1/3 c.parsley flakes(dry) 1/3 tsp.catsup 2 eggs 2 Tbsp.minced onion 2 Tbsp.soy sauce Blend together and form into balls. Sauce: 2 Tbsp.brown sugar 12 oz.bottle chili sauce 1 lb.can cranberry sauce 2 Tbsp.lemon juice Cook and stir until smooth.Place meatballs in cake tin.Pour sauce over meat- balls.Place in oven at 3500 for 1 hour. BURGER SANDWICH GRILL 11/2 lb.lean raw ground beef 1/3 tsp.black pepper 1/3 c.sweet cold:milk:-. 1 Tbsp.Worcestershire sauce 2 Tbsp.grated onion 1 Tbsp.tomato catsup 11/2 tsp.salt. 1.Mix preceding ingredients together. 2. Divide into equal portions for 12. 3. Spread on 12 bun halves on cut side which have been spread with butter, then mustard.Spread burger right to the edge to cover crusts. 4. Place on broiler rack or use cake cooking rack in shallow pan. 5.Broil 4-5 minutes or longer. b.Serve immediately.. Charlotte Bruce 30 SALMON-CON CASSEROLE 1 (1 lb.)can salmon 1 c.soft bread crunmbs 2 c.whole kernel corn 1/4 c.diced green pepper, 1/2 c.milk 1/2 tsp..salt 3 tsp.grated onion(optional) ,/a tsp.pepper 1 can mushroom soup Pour salmon liquid and milk over soft bread crumbs. Mix all ingredients to- gether.Turn into greased baking dish.Bake at 3750 for-'/2 hour. Doris Lovelace HAND LOAF 3/4 lb.ham,ground 1/2 c.milk 3/4 lb.pork,ground 1/2 c.soft bread crumbs 1 egg Mix well. Sauce: 1/2 c.brown sugar 1/2 tsp.dry mustard 1/2 c.water - '/a tsp.vinegar Bring to boil,then pour over ham loaf.Bake 1 hour and 10 minutes at 3500. DUMPLINGS (Old family recipe 1 c.flour 1/2 tsp.salt 3 tsp.baking powder Mix preceding together. Add: 1 egg,beaten 6 Tbsp'.milk Sfir until just moistened.Drop by teaspoon onto boiling food(stew,sauerkraut, etc.)Cook covered for 20 minutes. SMOTHERED MEATBALLS 2 lb.ground beef Salt and pepper 1 c.soft bread crumbs 2 Tbsp.fat 2 eggs 1 can onion or mushroom soup 1/2 c.milk Combine beef and crumbs;add eggs,milk,and seasonings. Mix thoroughly. Shape into balls and brown in fat.Add onion or mushroom soup and cook slowly for 20 minutes,or until meatballs are tender.Makes 8 servings. SALMON LOAF 1 can salmon,flaked 2 eggs 1 c.medium sharp cheese,grated 3 Tbsp.milk 1 small onion,finely chopped Mix all ingredients together and put in a greased 9x5 inch pan Bake 40 min- utes at 3750.Add a cream sauce over loaf,if desired.Makes 6-8 servings. PRIZE WINNING MEAT LOAF 41/2 lb.ground beef 1 egg,beaten 1 c.tomato juice(soup or spaghetti 1/4 c.chopped onion sauce) 1 tsp.salt 3/4 c.oats(uncooked) 1/4 tsp.pepper Preheat oven to 3500. Combine all ingredients; mix well. Press firmly into un- greased 8x4x2 inch loaf pan.Bake at 3500 F.about 1 hour.Let stand 5 minutes before slicing.Makes 8 servings. .Liz Landon CHEDDAR-TUNA CHOWDER 2 c.boiling water 2 c.milk Salt 3/4 lb.Cheddar(or process)cheese 1 large potato,diced 1 (61/2 oz.)can tuna,drained and 1/2 c.diced carrot flaked 1/2 c.diced celery 1 (8 oz.)can cream style corn 1 small onion,chopped Pinch of rosemary 1/4 c.butter or margarine Hot pepper sauce 1/4 c.flour Simmer potato, carrot, celery and onion in water about 10 minutes. Do not drain. Make white sauce with butter, 'flour and milk. Add cheese, and stir until melted.Add vegetables,tuna and seasonings.Sprinkle with chives. Charlotte Bruce HENNY PENNY 2 c.diced chicken or turkey 41/4 c.cooked rice(approx.3/4 c. 1 c.chopped celery raw) 1 can cream of chicken soup 1 tsp.lemon juice (undiluted) Buttered crumbs 1/2 c.mayonnaise. Mix everything together,then bake for 30 minutes at 350'. Deena Wickstrom 32