Loading...
HomeMy WebLinkAboutComm cb 26-50.pdf MEATS & MAIN DISHES ENCHILADAS 1 can enchilada sauce chili powder 1 lb.ground beef garlic salt 1 onion(medium size) oregano '/4(5.8 oz.)can black olives(large '/a c.cooking oil size) 1 pkg.(12)corn tortillas 3/4 Ib.longhorn or Colby cheese, 1 (8 oz.)pkg.sour cream grated (optional) Chop onion; slice olives thin and grate cheese. Set aside. Cook _ ground beef and crumble into small pieces. Drain ground beef and season with chili powder, garlic salt and a pinch of oregano. Cover bottom of frying pan with oil and heat. Using tongs, dip each side of tortilla in hot oil to soften,then in enchilada.sauce. Place enchilada sauce-coated tortilla flat on jelly roll pan. Put two serving spoons of ground beef across center of tortilla. Put two tablespoons of onion on top of ground beef. Sprinkle cheese over ground beef and onion. Place row of olive slices on cheese. Fold two sides of tortilla over contents and insert toothpick in center to hold closed. Repeat process until all tortillas are filled. Drizzle remaining enchilada sauce lengthwise over each enchilada. Sprinkle remaining cheese over enchiladas. Leave enchiladas on jelly roll pan. Preheat oven to 350'. Place in oven until cheese is melted. Serve hot. Top with sour cream. Note: Cheddar cheese may be used as a substitute for Colby or Longhorn cheese. Janet K. Fisher GILBERT FISHER'S PORK SAUSAGE 40 lb.meat(pork) 4 Tbsp.sage 3/4 Ib. (1 1/4 c.)salt 2 Tbsp.ground ginger i oz.pepper(black) 1 c.cold water Cut meat in 1 x 2-inch chunks. Sprinkle with water. Mix season- ings and sprinkle evenly over meat,working in with hands. Let sit sev- eral hours in cold or refrigerate, then put through grinder. Package and freeze. Before freezers, muslin bags were sewn (approximately 6 x 10- inch), filled with sausage, tied with string at the top and coated with ® hot lard. These were hung in a cold room or cellar. Needless to say, butchering took place in cold weather. Gary R. Fisher �.a.. 373597 - 47 MEATS & MAIN DISHES HAM LOAVES 21/2 lb. ground smoked ham 3 eggs 2 lb. ground lean pork 2 c.milk 1 lb.ground beef 3 c.graham cracker crumbs Mix meat, eggs, milk and crumbs. Form into loaves (like foot- ball) one-half cup each. Place meat next to each other in large loaf pan. Pour the following sauce over meat while cold and baste a few times while baking. 2 c.tomato soup(1 can 2 1/2 c.brown sugar - undiluted) 2 tsp.dry mustard 3/4 c.vinegar Bake at 350' for at least 1 1/4 hours. - Della Snyder PORK CHOP 'N POTATO BAKE 6 pork chops 1/2 c.sour cream seasoned salt(optional) 1/4 tsp. pepper 1 can cream of celery soup i can French fried onion rings 1/2 c. milk 1 c shredded Cheddar cheese 1 (24 oz.)pkg.frozen O'Brien hash browns Brown pork chops with seasoned salt and set aside. Combine soup, milk, sour cream, pepper and 1/2 teaspoon salt.` Stir in potatoes,1/2cup cheese and 1/2 can onions. Spoon mixture into 9 x 13- inch baking dish. Arrange pork chops over potatoes. Bake, covered, at 350' for 45 minutes. Uncover and top with remaining cheese and onions. Bake 5 minutes longer. This is a good casserole without meat. - Ana Kastenhuber Enfield post office established December 29, 1822 with John Applegate appointed first postmaster. - - 48 — MEATS & MAIN DISHES BARBECUED SPARERIBS Sauce: 1 Tbsp.sugar 2 Tbsp.Worcestershire sauce 1 Tbsp.vinegar 4 Tbsp.catsup 1 Tbsp.57 sauce dash of Tabasco sauce Steam spareribs in little water for 1 hour or more. Place ribs in baking dish and<pour on barbecue sauce. Bake at 375' for 1 hour or until well done. Katherine Chase ITALIAN HOT SAUSAGE 2 to 3 lb.Malian hot sausage 3 green peppers,sliced 3 onions,sliced 1 large can tomato sauce Cover with water and cook medium boil until done(20 to 30 min- utes). Prick to allow grease to escape. Add onions and peppers. Cook until soft. Drain most of liquid. Add tomato sauce. Simmer 2 to 3 hours. Serve on Italian rolls or with noodles. Connie Runyon ONION SOUP PORK CHOPS 3 boneless pork chops 1-rib celery,cut in thick slices 1 envelope dry onion soup 2 Tbsp.oil 3 to 4 potatoes,cut in 1/4's 3 to 4 c water< 2 carrots,cut in thick slices Brown chops lightly in off. Cool slightly. Add 3 cups water,soup mix,carrots and celery. Bring to a boil,then simmer 5 to 10 minutes. Add,potatoes and simmer until;fork-tender. Add additional water if needed. Serve meat and vegetables on a platter. Pour juice into gravy boat. Peggy Hubbell 373597 - 49 — i MEATS & MAIN DISHES C STUFFED PORK CROPS 5 or 6 boneless pork chops(loin 1/2 lb.mushrooms(quick frozen end) work best) 2 cloves garlic, minced 1 1/2 c.bread cubes 2 Tbsp.onion,minced 1/4 c.bread crumbs 2 Tbsp.dried parsley 2 Tbsp.oil 1 tsp. salt 1 tsp.cornstarch potatoes Prepare potatoes for boiled or mashed potatoes. Save the cook- ing fluid! Saute garlic, onion and parsley in 1 tablespoon oil about 1 minute. Add salt and mushrooms. Cover and cook on medium flame about 10 minutes or until mushrooms are soft and a lot of juice has formed. Pour mushroom mixture over bread cubes in a bowl. Mix. Add bread crumbs and mix thoroughly. Pound each piece of pork between 2 sheets of plastic wrap as thin as possible. Spread mixture on 1/2 of each pork chop; fold other half over filling. Put a little oil in the saute pan and place pork chops in pan. Brown them on medium- high flame on each side. Add potato cooking fluid to cover bottom of pan. Cover pan and lower flame to medium. Cook 15 minutes each .._........ side or until done. Add potato fluid as necessary to keep bottom of pan covered. Remove pork chops from pan when done. Add 1/2 to 1 cup potato fluid to pan. Bring fluid to a boil,stirring to loosen the bits stuck to the pan. In a cup, mix cornstarch with some potato fluid. Add to pan and stir until thickened. Serve with the potatoes and a green vegetable. Rose Pellegrino DELICIOUS BARBECUE PORK CROPS 2 Tbsp.cooking oil 2/3 c.boiling water pork chops salt and pepper 1/3 c. hickory smoked barbecue sauce Preheat electric frypan to 360'(hot). Add two tablespoons cook- ing oil. Brown chops on each side(which has been seasoned with salt _ and pepper). Allow about 5 minutes for each side. Reduce heat to 220'and add 1/3 cup of hickory smoked barbecue sauce,mixed with 2/3 cup boiling water. Cover and cook until done,about 45 to 60 minutes. Add water if necessary. Baste occasionally. Hazel R. Updike — 50 I MEATS & MAIN DISHES PORK AND SAUERKRAUT CASSEROLE 2 lb. pork loin(any style) 2 cans sauerkraut(1 large and 1 'tz c.chopped onion regular size) 2 tsp.caraway seed 1 c.sour cream 1 Tbsp.paprika Brown pork well. Sprinkle onion over. Add 1Tz cup water. Sim- mer. Put kraut in colander. Rinse well under faucet. Squeeze excess water out. Put into kettle with pork and onion. Add paprika and car- away seed. Mix well. Simmer /z hour. Remove meat and debone. Cut up into bite size pieces. Return meat to kettle. Add sour cream and simmer_10 minutes. Serve. K M. Teeter PORK CHOP CASSEROLE 6 to 8 pork chops 1 pkg.Lipton onion soup mix 1 c.rice(uncooked) 2 cans cream of mushroom soup 1 small jar diced pimientos 2 cans water Cover bottom of pan with rice. Spread pimiento, then sprinkle onion soup mix over this and lay pork chops on top. Mix soup and water and pour over chops. Bake in 350'oven for about 45 to 50 minutes. Lee Ann Sherman PORK CHOPS pork chops 1 can mushroom soup' Take lean pork chops, 1 can mushroom soup(diluted to gravy consistency) and pour over the pork chops. Season to taste. Bake in moderate oven until pork chops are tender. Hazel R. Updike Enfield's first town supervisor was Walter Payne in 1821. 373597 — 51 — MEATS & MAIN DISHES VENISON MEAT BALLS 2 lb. ground deer meat 2 Tbsp.onion flakes 2 Tbsp. red crushed peppers 1 Tbsp.celery flakes 2 Tbsp.garlic 2 eggs 1 medium size onion,sauteed in 4 to 6 slices bread butter salt and pepper to taste 2(2 lb.)jars spaghetti sauce(any flavor) Mix everything together in large bowl. Heat large skillet. Roll meat balls and put into pan. Brown. In large pan, pour sauce and meat balls together. Simmer for 2 hours. Jane King "LAMS MEATBALLS" 1 lb.very lean ground Iamb 1/2 tsp.saffron powder 1/2 c. rice(long grain) - 1/4 c.lemon juice - 1/2 tsp.salt sufficient water to cover Combine first 4 ingredients. Form meatballs and place in heavy kettle. Add water to just cover. Add lemon juice. Bring to full boil, then-reduce heat to continue cooking until rice is done and liquid is 1/3 reduced. Can be served hot or cold with sour cream. Christie Sepos RICE 'N MEAT 1 lb. stew meat 1 Tbsp.oil' 3 stalks celery, cut in 1-inch 4 c.water pieces 2 c.rice 3 carrots,quartered and cut in 1 Tbsp. butter 1-inch pieces salt to flavor 1 medium onion,cut and sliced 2 c.water 1 can or pkg.gravy Brown meat and onion in oil. Add vegetables and two cups water. Cover; simmer until tender. Prepare rice with 4 cups water, - rice, butter and salt. Cook until tender. Add can of gravy to meat dish, Serve rice and top with meat, vegetables and gravy. Serves 6to8. Adeffne Niemi —52— MEATS & MAIN DISHES SPANISH RICE 1 c. rice 1 Tbsp.sugar 6 slices bacon,chopped 1 small onion i can tomatoes Fry the bacon until done. Remove bacon from pan and brown onion. Cook the rice until tender. Combine the tomatoes, onion, bacon and rice. Bake in 350'oven for 30 minutes. Mrs. Harland Holley MACARONI CASSEROLE 2 c.macaroni pepper, 1 tsp. butter 2 Tbsp salt 1 clove chopped garlic 1 c.finely chopped onion 1 c.finely chopped green pepper 1 Tbsp'.flour 1 pt.tomatoes salt paprika 1 c. milk Partially cook macaroni with salt and butter;drain. Cook onion, garlic and pepper in 1 tablespoon oil until color changes. Add toma- toes. Cook 1 tablespoon flour, dash of paprika, 1 teaspoon salt,dash of black pepper and 1 cup milk together to make a sauce. Mix all ingredients together and bake in 350' oven for 45 minutes. Grated cheese or cheese slice may be put on'top of casserole. Mrs. George Ward ANN'S HOMEMADE SPAGHETTI SAUCE WITH MEATBALLS AND HOT SAUSAGE 4(29 oz.)jars spaghetti sauce 3 lb. hot sausage 4(12 oz.)Italian paste "2 tsp.basil 4(12 oz.)cans tomato puree 6 bay leaves 2(28 oz.)cans whole Italian 1 pinch parsley tomatoes 2 Tbsp sugar 3 lb. hamburger 2 Tbsp. Parmesan cheese May add garlic and onions (optional). Taste as you go along. You may wish to add or skip some ingre- dients. Save 1/2 hamburger for meatballs. The other half goes in pot with 2 tablespoons of sugar and 2 tablespoons Parmesan cheese. Saute onions, garlic and hamburger in 2 tablespoons olive oil. Skim fat off top of sauce. Get all you can off. Carol Fields 373597 — 53 MEATS & MAIN DISHES MOCK LASAGNE: CASSEROLE 1 lb. sweet Italian sausage 8 oz.Mozzarella cheese, 1 large can tomato sauce * shredded 1 onion, chopped 8 oz.elbow macaroni,cooked 1 1/2 c.cream-style cottage and drained cheese Brown sausage and drain fat. Add sauce, seasoned with salt, pepper, basil and oregano, and chopped onion, sauteed in oil with minced garlic clove. Cover and simmer for 30 minutes. In 2-quart - casserole, layer half each macaroni, cottage cheese, shredded cheese and meat sauce. Repeat. Bake at 375° for 30 minutes. Serves 6. *Or your favorite sauce(omit seasonings and onion). The meat sauce can be cooked in a crock-pot all day on low and is especially good this way. Ellen Stoeber Methodist Episcopal Church of Enfield recognized January 19,`1835;a lot of purchased Bostwick Corners and buildings erected thereon in June 1835. — 54 — MEATS & MAIN: DISHES SPINACH MANICOTTI 1 Tbsp. plus 1 tsp. each: 1 (10 oz.)pkg.frozen chopped margarine and all-purpose flour spinach, thawed and well 1 c.skim milk drained(about 1 c.) '/a c.canned ready-to-serve 2 oz.grated Parmesan cheese chicken broth '/z tsp. garlic powder 3/4 tsp. salt, divided 8 uncooked manicotti shells(4 white pepper and ground nutmeg oz.),cooked according,to pkg.; 2 c.part-skim Ricotta cheese , directions and drained 2 oz. Mozzarella cheese, shredded' In small saucepan, heat margarine over medium heat until bub- bly and hot;add flour and cook,stirring constantly,for 1 minute. Re- duce heat to low; gradually stir in milk and broth. Continue to stir and cook until mixture is smooth; add 1/4 teaspoon salt and dash each of white pepper and nutmeg and let simmer, stirring occasionally, until mixture is thickened, 10 to 15 minutes. While mixture is simmering, in medium bowl, combine Ricotta cheese, spinach, Parmesan cheese, garlic powder, remaining 1/2 tea- spoon salt, 1/s teaspoon pepper and dash of nutmeg, mixing well. Preheat oven to 350°. In bottom of 13 x 9 x 2-inch flameproof baking dish,spread 1/cup sauce. Stuff 1/s of spinach mixture into each manicotti shell and arrange stuffed shells in dish;top with remaining sauce and sprinkle with Mozzarella. Cover dish and bake until manicotti are heated through,20 to 25 minutes. Turn oven control to broil. Uncover pan and broil until cheese is melted and lightly browned, 3 to 5 minutes. Makes 4 servings, 2 manicotti each. Jean Owens .N, The 1853 map of Tompkins County shows seven saw mills located in Enfield. Six were along Five Mile Creek and one was located on a tributary of Taughannock Creek. 373597 - 55 :- - - MEATS & MAIN DISHES PASTA PINIAVERA 1/2 c.evaporated skimmed milk '/a`tsp. each: basil leaves and 1 egg oregano leaves 1/4 c. part-skim Ricotta cheese dash of:pepper 1 Tbsp. reduced calorie 1/3 c. each: cooked broccoli margarine(tub) florets, cauliflower florets and 1 garlic clove,minced sliced carrot 1 oz.grated Parmesan or '/r c. cooked linguine or Romano cheese fettuccine(hot) In blender container, combine milk,egg and Ricotta cheese and process until smooth, scraping down sides of container as necessary; set aside. In 10-inch nonstick'skillet, heat margarine over medium heat until bubbly and hot;add garlic and saute until softened,about 1 min- ute. Reduce heat to low and add egg mixture,Parmesan or Romano cheese, basil, oregano and pepper; cook, stirring constantly, until sauce is thickened, 3 to 5 minutes (do not boil). Add broccoli,cauli- flower and carrot to sauce and cook, stirring constantly, until vegeta- bles are heated through, about 1 minute. Arrange pasta on serving platter and top with vegetable-cheese mixture. Jean Owens BAKED CATFISH DIJON - 2 lb.catfish fillets '/a c. chopped fresh parsley pepper to taste salt to taste 2 Tbsp. butter 3/4 c. thinly sliced onion - '/a c. Dijon mustard 1 c. mayonnaise. 2 Tbsp. dry vermouth 1/2 tsp. Tabasco Preheat oven to 350°. Arrange fish in a shallow baking dish, salt and pepper liberally; cover with sliced onion. Dot with butter. Bake 20 minutes or until fish flakes easily. Mix mayonnaise, mustard, ver- mouth and Tabasco. Pour over fish and broil 2 to 3 minutes, until - brown and bubbly. Sprinkle parsley over top of finished dish. Serve hot with lemon wedges. Wyolene Lupo — 56 — IMEATS & MAIN DISHES ` SEAFOOD CREOLE 1 lb.fresh fish fillets,cut in 1/2 c.chopped parsley - 1-inch chunks '/a c.chopped green peppers '/a c.vegetable oil' 4 cloves garlic,finely chopped 1/4 c.flour 1 lemon slice 1 c.hot water 1/2 tsp.thyme 1 (8 oz.)can tomato sauce salt and pepper to taste 1/2 c.chopped green onions with tops Prepare roux by heating oil in a large skillet and blend in flour over medium heat. Stir constantly until brown, being careful not to scorch. Add water gradually and cook until thick and smooth. Add remaining ingredients. Cook and simmer for 10 minutes. Serve over hot rice. Makes four to six servings. Wyolene Lupo TUNA BROCCOLI-CARROT CASSEROLE 1/4 c. butter or margarine 2(7 oz)cans water packed tuna, 1/3 c.flour drained and flaked` 1 tsp.salt 1 (10 oz.)pkg.frozen,chopped 2 c.milk(prefer low-fat) broccoli,thawed and drained 1 c.thinly sliced carrots Melt butter in large saucepan and stir in salt and flour until blended. Gradually add'milk,stirring constantly;bring to'a boil,then simmer 5 minutes. Fold in tuna, broccoli and carrots. Pour into a greased 10 x 6 x 2-inch baking'dish. Cover and bake in 400° oven 30 minutes. Makes 6 servings. Only 172 calories per serving if made with skim milk. Lee Ann Sherman A 1908 Law created the new office of Town Superintendent of Highways replacing the town highway commissioners. 373597 — 57 MEATS & MAIN DISHES TUNA ROLL-UP 2 c.flour 2/3 c. milk 1 tsp.salt 1 c. tuna - 3 tsp.baking powder 1/2 c.minced celery 1/3 c.Wesson oil 1 egg(unbeaten) - Sift together dry ingredients. Pour oil and milk into measuring --- cup(do not stir). Pour all at once into flour. Stir with a fork to make ball. Roll and cut into squares. Mix tuna, celery and egg together. Spread 2 tablespoons tuna mixture over each square. Roll up and bake at 450° for 10 to 15 minutes. Serve with hot celery, mushroom or chicken soup with 2 tablespoons chopped parsley(undiluted,just use like gravy). Marie Von Neida SALMON-CORN CASSEROLE 1 lb. can salmon 3 Tbsp. grated onion(optional) 2 c.whole kernel corn 1/4 c.diced green pepper 1 can mushroom soup 1/2 tsp.salt -- 1 c.soft bread crumb '/a tsp.pepper 1/2 c. milk Pour salmon liquid and milk ( 1/2 cup) over soft bread crumbs. - Mix all ingredients together. Turn into greased baking dish. Bake at 375° for 1/z hour. Doris W. Lovelace FISH DELIGHT 3 oz.whitefish, poached dill weed or seed slice lemon 1 Tbsp.Reducer's French 1/2 c.mushrooms dressing Tabasco sauce - Poach the fish for 20 minutes in boiling`eater with slice of lemon. Place in baking dish and add 1/2 cup mushrooms. Sprinkle with dill weed or seed. Mix 2 or 3 drops of Tabasco sauce with French dressing and 1 tablespoon water. Heat and pour over fish. To remove fishy taste, soak fish in salted water and ice cubes 20 to 30 minutes before preparing. Florence Laue — 58— MEATS & MAIN DISHES SHRE" NEWBURO 4 Tbsp.Wesson oil 1/2 tsp.salt'' 1 Tbsp.flour 1 c.shrimp,cooked 3 egg yolks 3/4 tsp. lemon juice 1/2 c. milk sherry wine to taste(about 2 or 3 1/2 c.thin cream Tbsp.) dash of pepper Heat Wesson oil in top of double boiler. Add flour and stir until smooth. Mix egg and milk. Add to hot mix. 'Stir continually until thick. Add cream, pepper, salt and shrimp. Add lemon juice and sherry. Serve on toast. Serves 4. Hazel Updyke TUNA AND NOODLE CASSEROLE 1 (6 oz.)pkg.noodles 1 can mushroom soup i can tuna fish seasoning to taste 1 can water Cook noodles until tender. Mix tuna fish,noodles and cream of mushroom soup together . Bake in moderate 350' oven until brown. Serves 4 to 6. Note: Boiled chicken, picked off the bones, may be substituted for tuna. Use water chicken was boiled in to boil noodles. Mrs. Elizabeth Payne TUNA NOODLE BAKE 1 lb. medium width noodles 1/2 c.bread crumbs 2(61/4 oz.)cans tuna in water 1/2 c.milk 1 can cream of mushroom soup 1/4 c.butter or margarine 1 can peas Cook noodles in boiling water; drain. Place noodles in 2-quart greased casserole dish. Mix in other ingredients. Top with bread crumbs. Bake at 375` for 25 to 30 minutes or until heated. Christie Sepos 373597 — 59 — MEATS & MAIN DISHES CHICKEN AND CORN CASSEROLE 1 tall can evaporated milk 1 c.canned kernel corn,drained 2 Tbsp. cornstarch 1/2 tsp.salt 1/4 c. water drained from corn '/a tsp. black pepper 2 c. chicken,cooked and cut '/a tsp.nutmeg into 1/2-inch cubes 1 c.grated cheese 1/4 c. minced onion 1 c.coarse bread crumbs - Heat the milk in double boiler. Mix the cornstarch in the water until it is smooth; add it to the milk and cook until thick. Add the chicken,corn,salt,pepper and nutmeg. Let it cook for about 10 min- utes. Add the cheese and onion. Pour the mixture into a.greased bak- ing dish. Top with crumbs and bake at 400'about 15 minutes longer or until the cheese is melted and the crumbs are brown. Yield: 6 to 8 servings. Time: From 30 to 45 minutes. Mae Freelove CHICKEN, POTATOES AND NOODLES (German Dish) 4 c. flour 1 c.water 1 whole chicken 12 medium potatoes,quartered salt pepper 1 medium onion Cut and quarter chicken. In Dutch oven, brown with onion. Add salt and pepper. Cover and simmer. Mix flour and enough water to make a dry dough. Knead until able to roll out thin. Cut into 3-inch strips. Flour generously. Lay one strip on top of another on cutting board. Cut into 1/4 to 1/2-inch strips. Let noodles lay uncovered about 1/2 hour or until chicken is done. Cook potatoes until tender. Pour out water, but save. After potatoes have been removed, replace noodles in the water and cook at full rolling boil about 20 to 25 min- utes. Drain. Add to potatoes. Take chicken drippings. Make gravy (or canned). Pour over potato-noodles.`Serve with chicken. Serves 6to8. Adeline Niemi —60 — MEATS & MAIN DISHES CHICKEN CASSEROLE 1 chicken,boiled and boned 1 c. mushroom soup (keep 1 soup can chicken 1 c. mushrooms broth) 1 small carton sour cream 1 c.cream of celery soup croutons for stuffing Mix soup,mushrooms,sour cream and juice. In Dutch oven,lay- er chicken,croutons and soup ingredients. Bake at 350°until bubbly. Marion Terwilliger DEEP-DISH CHICKEN PIE 6 medium potatoes,pared and 1/4 c.chopped green pepper quartered 2 Tbsp.margarine 6 medium carrots,scraped and 1 can cream of chicken soup quartered 3 c.chunked cooked chicken or i small onion,chopped(1/a c) turkey Cook potatoes and carrots in boiling salted water for 15 to 20 minutes or until tender; drain. Save 1 cup of liquid for next step. While vegetables cook, saute onion and green pepper in marga- rine until soft. In saucepan,stir chicken soup and 1 cup saved liquid. Spoon vegetables and chicken into 8-cup casserole. Pour sauce over. Bake in hot 350' oven for 15 minutes while making Biscuit Wedge Topping. Arrange,biscuits on top of hot mixture. Bake 15 minutes longer or until biscuits are golden. Biscuit Wedge Topping For Deep-Dish Chicken Pie: 1 1/2 c.flour 1/2 tsp.salt 2 tsp.baking powder 1/4 c. margarine 1/2 c.milk Sift dry ingredients into bowl. Cut in margarine;add milk all at once. Stir just until blended and turn dough out onto lightly floured surface. Knead lightly (1/2 minute); roll out to 7-inch round; cut 6 wedges and brush top lightly with milk. Donna Laue 373597 — 61 —. MEATS & MAIN DISHES CHICKEN BREASTS WITH ONIONS 6 boneless chicken breasts '/a c.sherry 1 can cream of mushroom soup 1/2 lb.fresh;mushrooms,sliced 1 small jar cocktail onions, 1 c.grated Cheddar cheese drained Arrange chicken breasts in casserole. <Cover with cocktail onions and mushrooms. Mix mushroom soup and :sherry and pour over chicken. Top with grated cheese. Bake at 350' for 1 hour. Randy Warden -- - PANCIT (From The Philippines) 1 lb. cut up pork 1 c.diced celery 2 chicken breasts ` 1 medium onion,chopped 1/2 pkg. rice noodles or sliced cabbage leaves transparent noodles made from soy sauce green beans shrimp(canned or fresh, 2 carrots,sliced optional) Boil chicken and pork together in slightly salted water until ten- der. Save the broth. `Slice the meat into pieces. Brown the garlic cloves and 1/2 the onions. Add the chicken and pork and saute. Add the broth and a little soy sauce to taste and simmer. Add the carrots, celery and remaining onions. Soak the noodles a few minutes in cold water to soften. Remove and drain. Add to the meat and vegetable mixture and-cook 3 to 4 minutes. Add water if too'dry. Serve gar- nished with lemon slices and sliced hard-boiled eggs. June Wortman On November 25, 1911, it was moved and seconded that the Town of Enfield purchase the Walter Ferguson lot for a store house for town machinery for $225. —62-- MEATS & MAIN DISHES - CHICKEN CORDON BLED 4 chicken breasts,deboned and flour ® skinned 2 c.bread crumbs 6 oz.Canadian bacon 1 c.butter 4 slices Swiss cheese salt' 2 eggs,lightly beaten pepper 1 tsp.water Pound each chicken breast with a flat mallet until long and thin. Season with salt and pepper. Place a slice of Canadian bacon and Swiss cheese in the center of each chicken breast. Beat together eggs and water. Brush the outside of the breasts and fold so the filling is covered. Carefully coat with flour, then dip in egg mixture, then in bread crumbs until well coated. Pat the pieces'lightly with knife to help the crumbs adhere. Transfer meat to a wire rack and refrigerate 1 to 2 hours. Heat 'butter in large skillet and when hot, saute the breasts.until golden on all sides. Serves 4. William Fearn SPECIAL OCCASION CURRANT CHERRY CHICKEN 6 chicken halves 1 tsp.onion powder 1 large(16 oz.)bottle Italian salt Wish-Bone salad dressing pepper 1 tsp. garlic powder Sauce: i.large(12 oz.)can frozen orange 1 (No.303)can dark black sweet juice concentrate pitted cherries with juice 1/2 to 3/4 c. redcurrant jelly 2 Tbsp.cornstarch Marinate chicken 2 hours or more. In a shallow roasting pan, lay clean-cut chicken. Bake in 350°`oven 3/4 hour with all the marinade. At the end of time, discard marinade. Make a sauce. Mix sauce ingredients together and cook until clear. Pour sauce over the chicken. Bake 45 minutes, basting often. Serve chicken with sauce. Ruth Wobig 373597 - — 63 MEATS & MAIN DISHES STIR-FRY CHICKEN 2 whole chicken breasts, 1 (16 oz.)partially thawed bag skinned,boned and cut into California style vegetables strips(approximately 1 1/2 lb.) (carrots, broccoli and 3 chicken bouillon cubes, cauliflower) dissolved in 1 c.water 3 Tbsp.cooking oil 2 Tbsp.soy sauce 1 (4 oz.)can mushrooms Heat cooking oil in large wok. Add chicken and cook quickly. Reduce heat. Add garlic. Stir, then carefully add bouillon and soy sauce. Stir in vegetables and cover. Cook until desired tenderness(5 minutes). Add mushrooms. Heat thoroughly and serve over cooked rice or linguine noodles.You can substitute any variety of frozen vegetables you and your family prefer. Margaret Kirchgessner CHICKEN AND DUMPLINGS 1 chicken salt 1 stick butter or margarine pepper 1 tsp.olive oil flour For Dumplings: 1 c.sifted flour 1/2 tsp.salt 1 tsp. baking powder 1/2 c. milk - Cut chicken into serving pieces and season with salt and pepper to taste. Melt butter in bottom of large pot or kettle. Add olive oil. Brown chicken in butter and olive oil. Remove chicken from pan. Pour off all but 1 teaspoon of butter/olive oil mixture. Mix 2 to 4 table- spoons flour with hot water to make a paste. Continue to add water to paste until 4 cups water have been mixed with 2 tablespoons flour. Add this mixture to butter and olive oil. Add chicken and enough water to cover chicken. Cook,covered,until chicken is almost tender and sauce thickened, but not sticking to bottom. Prepare and add dumplings. Mix flour,baking powder,salt and milk to a thick batter. Drop from spoon into stew. Cook additional 20 minutes, covered. Florence Cherry — 64 — IMEATS & MAIN 6iSHES CURRIED CHICKEN 4 medium onions salt 2 deboned,skinned chicken pepper breasts curry powder 3 c.water 6 eggs, hard-boiled 2 cubes chicken bouillon 1 1/2 Tbsp.milk or cream Chop onions and cube chicken. Fry in butter until golden brown. Add water and bouillon. Add salt,pepper and curry powder to taste. (Add Maggi seasoning to taste.)Add eggs,cut in half. Simmer 45 min- utes to 1 hour. Use cornstarch and water to thicken. Just before serv- ing,add 1 1/2 tablespoons milk or cream. Serve over boiled rice. Shirley Hasselaar CHICKEN A LA KING 6 qt.cooked chicken 4 Tbsp. parsley 1 can(small)pimiento,chopped I lb.mushrooms 3 Tbsp.salt 2 Tbsp. butter 2 tsp.pepper 3 qt.white sauce Cut chicken in cubes before measuring. Add pimiento,salt,pep- per and parsley. Peel mushrooms. Slice thin and cook in butter 10 minutes. Add them with the white sauce to the chicken mixture. Heat over boiling water. 'Serve on toast or in patty shells. Makes about 50 servings. Note: 4 or 5 six-pound fowl will give 6 quarts cooked meat. Harriet W. Kiesinger "CHICKEN-APPLE BAKE" 4 c.applesauce 2 onions,diced 1/2 tsp.allspice 3 chicken breasts,split 1 tsp.salt 1/2 c.evaporated milk 1 Tbsp.flour 1 1/2 c.fine cheese cracker 2 Tbsp.catsup crumbs 1/2 c.diced celery 1/2 tsp.paprika In applesauce,mix allspice,salt,flour and catsup. Stir in celery and onion. Pour mixture into baking dish,131h x 81/2 x 13/4-inch. Dip chicken in milk and crumbs with paprika and little salt. Arrange on top of applesauce. Bake at 350' for 45 minutes or until chicken is tender. Christie Sepos 373597 65 — - MEATS & MAIN DISHES CHICKEN CHOW MEIN 1 1/2 to 2 c.boiled chicken 1/2 c.cashew nuts,cut up 1 can mushroom soup 1 can fried Chinese noodles 1 can diced celery,lightly cooked 1/4 to 1/2 c.celery juice 1/4 to 1/2 c.diced onion: i c.chicken stock - - Save water celery was boiled in for celery juice. Mix all ingredi- ents together, except 1/4 of the noodles to be used as top garnish,just before serving. Cook 45 minutes at 350°. Rhonda Connors SOUTHERN CHICKEN AND NOODLES chicken cracker crumbs noodles(wide) butter 1 can mushroom soup Pick up leftover chicken in medium small pieces,in gravy if pos- sible. Cook wide noodles in salted boiling water until tender and drain. Toss noodles and chicken lightly. Place in buttered baking dish. Pour over top 1 can mushroom soup. Top with buttered cracker crumbs. Bake in oven until slightly browned. May use tuna fish. Blanch Tucker HOT TURKEY SALAD SOUFFLE 6 slices white bread 3/4 tsp.salt 2 c.cooked,diced turkey dash of pepper 1/2 c. chopped onion 2 eggs 1/2 c. chopped green pepper 1 1/2 c.milk 1/2 c. finely chopped celery 1 can mushroom soup 1/2 c.mayonnaise 1/2 c.shredded sharp cheese Cube 2 slices of the bread. Place in bottom of`8 x 8 x 2-inch bak- ing dish. Mix turkey, onion, green pepper, celery, mayonnaise, salt and pepper and spread over bread cubes. Trim crusts from remaining bread. Arrange slices on top of turkey mixture. Beat eggs. Add milk and pour over all. Cover and chill 1 hour or overnight. Spoon soup over top. Bake in slow 325° oven about 1 hour or until set. Sprinkle cheese over top last few minutes of baking. Florence Laue - 66 - I ' MEATS & MAIN DISHES TURKEY SUPREME 3 c. cooked turkey 1 tsp.butter 1 c. cream of mushroom soup 1 c. milk 1 (8 oz.)sour cream or less 1 pkg.stuffing mix Heat through soup, sour cream,butter and milk.,Add turkey in casserole dish. Make up stuffing and sprinkle over turkey. Bake 30 minutes covered and 10 minutes uncovered at 325°. Donna L.aue SWISS CHARD OMELET i c.fresh Swiss chard or spinach salt 2 eggs,beaten pepper '/a c. milk mushrooms(optional) Break up chard in bite size pieces. Place in mixing bowl. Add beaten egg and milk. Stir. Add salt and pepper. On hot greased grid- dle, spoon mixture. When mixture is set, flip over. Cook until both sides are done. Button mushrooms may be added, also (drain first). Christie Sepos EGG OMELET 3 Tbsp.flour 15 Tbsp. rich sweet milk 1/2 tsp.baking powder- butter 3 eggs 1 tsp.salt Mix in a dry bowl flour and baking powder. Beat egg whites and yolks separately very lightly. Add slowly to the flour and baking pow- der, 1 teaspoon salt and rich sweet milk to this mixture. Add yolks first, then whites last. Have a spider hot and into it,put scant table- spoon butter. When it has browned, pour in the batter. Cover and place in a moderately hot place on the stove. When done,a straw will come out clean. Fold one half over the other and serve on a hot platter. Carrie Schaber 373597 67 I MEATS & MAIN DISHES I MACARONI AND CHEESE 5 lb. macaroni 3 lb.cheese 2 gal.water 1 lb.soft bread crumbs 1/4 c. salt 1/2 c. butter 6 qt. thin white sauce Cut cheese in small pieces. Cook macaroni in boiling saltwater until tender. Drain. Add white sauce and cheese to the macaroni. Put in greased shallow baking pans. Cover with crumbs and dot with small bits of butter. Bake in moderate 350°oven for 50 to 60 minutes. Makes about 50 servings. Harriet W. Kiesinger BARED MACARONI AND CHEESE 1 (8 oz.)pkg.elbow macaroni 1A tsp.pepper 1/4 c.butter or margarine 2 c.milk 1/4 c.all-purpose flour 2 c.(8 oz.)Cheddar cheese, 1 tsp.salt grated Preheat oven to 375% Cook macaroni as the package label directs;drain. Melt butter in a medium saucepan;remove from heat. Stir in the flour,salt and pepper until smooth. Gradually stir in milk. Bring to a boil,stirring. Reduce heat and simmer mixture for one min- ute. Stir in 1 1/2 cups cheese and the macaroni. Pour into 1 1/2-quart casserole and sprinkle remaining cheese on top. Bake 15 to 20 minutes or until cheese is golden brown. Serves 4 to 6. - Note: May be doubled, tripled, etc. Beverly Brown QUICHE, BLENDER 4 oz.Swiss or Cheddar cheese 4 eggs - 1/3 c. onion,chopped 1/4 tsp.salt 2 c.milk 1/s tsp.pepper 1/2 c. Bisquick Put all ingredients in blender and blend until smooth. Pour in greased pie pan. Bake at 325' for 45 minutes. Knife test. Let stand 5 minutes before cutting. Note: Can add sausages or other seasonings. Lucella Weatherby — 68 — MEATS & MAIN DISHES CHEESE FONDUE 9 oz.pasteurized processed 18 cherry tomatoes cheese spread,cut into 1-inch 1 c.each:Chinese pea pods, cubes green beans and diagonally 1/4 c.skim milk Sliced carrots 1 c.cottage cheese 1/2 c.each:cauliflower florets and 4 oz. Italian bread,toasted and sliced yellow squash, blanched cut into 1-inch cubes' In 1-quart microwave-safe casserole,',combine cheese cubes and milk; cover with plastic wrap and microwave on High,:stirring once during cooking, until cheese is melted, 2 to 4 minutes.* Let casserole stand, covered, for 1 minute. In blender container,process cottage cheese until smooth; stir into cheese-milk mixture and pour into small fondue pot or divide into 4 small bowls. On serving'platter or in small bowls, arrange bread cubes and vegetables. Using fondue forks or toothpicks, dip into cheese mixture. Makes 4 servings. *Cooking time may be different in your microwave oven. To help ensure good results,be sure to check for doneness while cooking. Jean Owens "CHEESE PUDDING CASSEROLE" 3 slices bread,cut medium thick, 3 eggs crusts removed, buttered well 1 tsp.salt and cut in cubes 1 tsp.dry mustard 1/2 lb.cheese,grated 1/4 tsp pepper 2 c.milk Put bread in dish; alternate with cheese, then pour over the remaining ingredients. May let stand overnight. Place in greased bak- ing dish in pan of water. Bake 1 hour in moderate oven. ® Mrs. Isabel Teeter' West Enfield post office discontinued February 10, 1841. 373597 — 69 MEATS & MAIN DISHES PUFFY CHEESE BAKE 8 slices bread 1/2 tsp.dry mustard' 3 eggs,beaten dash of cayenne pepper --- 1 1/2 c.milk 12 slices American cheese 3/a tsp.salt Butter 8 x 8 x 2-inch pan. Layer in slices of bread and cheese. Pour milk mixture of eggs,salt,dry mustard and cayenne pepper over bread and cheese. Bake at 350' for 1 hour. Makes 6 servings. Shirley Hasselaar -- The Town Board authorized Highway Superintendent to build a shed to house Town equipment on November 25, 1911. ........_. -70 - i VEGETABLES THREE BEAN CASSEROLE 1/2 lb. bacon,cut up 3/4 c.brown sugar 1 1/2 lb. ground beef 1/4 c.water '/4 c. onions 1 tsp.dry mustard 2 tsp.vinegar 1 can lima beans 1 c.catsup 1 can kidney beans 1 tsp.salt 1 can pork and beans,drained Fry-bacon and remove fat and cut up. Brown onions and beef in bacon fat. Drain off excess fat. Mix remaining ingredients together and add the meat and onions. Bake at 350' for 45 minutes. Donna Laue BAKED BEANS 4 qt. pea beans 2 tsp.paprika 1/4 c. baking soda 6 Tbsp.salt i c.molasses 1 lb.bacon,slightly browned '/z c.sugar 3 qt. hot water 2 tsp. mustard Soak beans overnight. Drain. 'Cover with water. Add soda and cook slowly until almost tender. Drain. Add molasses, sugar, mus tard,paprika,salt,bacon and hot water. Bake in shallow pans in mod- erate oven (325� for 1 to 1 lh hours. This recipe makes about 75 servings. Harriet Kiesirzgfier BARBECUE BEANS 1 lb.ground beef 1 tsp.chili powder 1 (18 oz.)barbecue sauce 1/2 c.green pepper,chopped 1(46 oz.)can pork and beans (optional) Break up ground beef and microwave or fry until done,then put' beef and rest of ingredients in crock-pot. Cook for 4 or 5 hours. You can add more beans if you wish. Helen Jackson 373597 - 73'..- VEGETABLES I ..._.__.... BROCCOLI AND RED BELL PEPPER SAUTE 1 3/4 lb.broccoli 1/2 c. sliced green onions 1/4 c. olive oil (including some of green tops) .._.. 1 red bell pepper,cut in julienne 2 Tbsp.;minced fresh parsley style 1'1/2 Tbsp.fresh lemon juice freshly ground pepper to taste Cutoff broccoli florets. Cut large florets in half lengthwise. Peel the stems and slice approximately /4-inch thick. Steam broccoli until just crisp-tender, about 4 minutes for florets and about 7 minutes for the stems. Rinse under cold water to stop cooking. Drain and pat dry with towel. Set aside. Heat olive oil in large heavy skillet,over medi- um heat. Add red bell pepper. Saute until softened,about 5 minutes. Turn heat to high. Add broccoli,onions,parsley,juice,salt and black pepper and toss mixture until heated through. Serves 6. Wyolene Lupo STIR-FRIED BROCCOLI 1 bunch broccoli 1/4 tsp.garlic powder - 2 tsp.vegetable oil '/s tsp.ground ginger 2 tsp.margarine mushrooms(optional) 1 medium onion,chopped(1/2 c.) Trim broccoli; cut into 2-inch lengths. Break off flowerets;split if large. Heat oil and margarine in large skillet. Add broccoli and onion. Sprinkle with garlic powder and ginger. Stir-fry:over medium heat until broccoli istender. Add a small amount of water to keep from sticking. Mushrooms,sliced,can also be added. Only 70 calories a serving. Camille Predmore In 1920, Robert Treman transferred Old Mill property to the State of New York, which put it into a larger area to make up part of the present Robert'Treman'State Park. — 74— VEGETABLES CABBAGE ROLLS 1 large head green cabbage 1/2 can water 1 (16 oz.)can tomato sauce „.� Filling: 1/2 lb.ground chuck 1/3 c. chopped onion- 1/2 lb. bulk sweet sausage 1/2 tsp. paprika 3/4 c. regular rice, cooked and 1/2 tsp.:minced garlic well drained salt and pepper 1 egg w� Cut out end of core of cabbage. Stearn in a large pot of boiling water. Gently peel off leaves as they steam. Continue until you get down to small leaves. Set aside the 2 largest outside leaves. Combine all ingredients of the filling. Take each steamed leaf and cut'a,notch approximately one inch long out of thick center rib: Put a spoonful of filling near notched end of leaf and gently roll up, tucking in the sides. Continue with rest of leaves and pack in pressure cooker. On top, add any leftover filling, the rest of the cabbage (coarsely chopped),tomato sauce and water. Place 2 reserved cabbage leaves on top and close the cooker. Cook at 15 pounds pressure for 8 minutes. Release pressure. Open and discard 2 top cabbage leaves. Serve. v. Peggy Hubbeii FRIED HOT CABBAGE 1 lb. hot sausage, casing 2 medium onions, diced removed 2 sweet green peppers, thinly cut 3 c. shredded cabbage 1/2 tsp dried sweet basil Break apart sausage. Place in large skillet. Fry until done. Re- move most of grease. Into sausage, add other ingredients. Fry until done on medium heat. Keep covered, stir a few times. Cook approxi- mately 20 to 25 minutes. Christie Sepos 373597 -- /5 - -_ VEGETABLES STUFFED CABBAGE 1 lb. ground meat '/z box rice 1 egg salt and pepper to taste 1 small onion i large head cabbage 1 c. tomatoes Boil head of cabbage until leaves are soft,enough to roll. Mix ingredients above and roll into small balls and wrap cabbage leaves around them. Cut and dice remaining cabbage and place in bottom of large kettle. Place rolled cabbage on top. Cover with water. Add 1 cup tomatoes. Boil until done. Warena Ramsey SCALLOPED CABBAGE 4 c. coarsely out cabbage 3 slices bread 2 Tbsp. butter 1/2 c.sharp cheese 2 Tbsp. flour salt and pepper to taste 2 c. milk Boil cabbage in a small amount of salted water for 10 minutes and drain. Make cream sauce by melting the butter,adding flour,milk and cheese and season. Cook until thickened. In a buttered casserole, put a layer of cabbage and cheese sauce. Repeat, ending with bread on top. Bake at 300' for 20 minutes. Carol Fields COPPER CARROTS 2 cans carrots 1 Tbsp.A.1.sauce or - 1 can tomato soup Worcestershire sauce 1 onion, sliced thin 1 slight c. sugar 1 green pepper, sliced 3/4 c. vinegar 1/4 c. salad oil .salt _ pepper Combine liquid ingredients and sugar. Bring to a boil. Layer carrots, onion rings and pepper until all is used. Pour hot liquid over vegetables. Chill and serve cold. Keeps well in refrigerator. Two pounds fresh carrots may be used,sliced thin. Cook until tender and drain. Ruth H. Boyer - 76 - VEGETABLES SCALLOPED CORN 22 Ritz crackers 2 eggs 1 can cream-style corn 1/2 c. milk 1-can New England clam 12 Ritz crackers chowder soup 2 Tbsp.butter Combine first five ingredients. Top with crackers and butter. Bake at 350° for I hour. Diane Sherman GERMAN ONION PIE 4 thick slices bacon,diced 1 c. sour cream 2 c.chopped onion 1 Tbsp.flour 2 eggs 1/4 plus tsp. pepper Fry bacon,not crispy. Saute onion. Mix eggs,;sour cream,flour and pepper. Add bacon and onion. Pour into single 9-inch pie crust; poke holes in crustso it doesn't bubble.'Bake at 450'for 1 hour or until knife comes out clean. Della Snyder PARTY POTATOES 1 large bag diced potatoes(raw; 2(8 oz.)sour cream freezer section in store)or 9 1`c.chopped green onion large potatoes 2'c.grated sharp Cheddar 1 stick butter cheese 1 '/a cans cream of chicken soup 1'c. buttered comflake crumbs Cook potatoes until done. Mix together butter,soup,sour cream and onion. Mix sharp Cheddar cheese and comflake crumbs for topping. Serves 15. Florence Laue 373597 - 77 — VEGETABLES CHEESY POTATOES 2 lb.frozen hash browns salt and pepper to taste 2 cans cream of chicken soup 1/4 c.milk 2 c.sour cream 2 c.chopped onion 2 c. shredded sharp cheese 1 c.corn flakes Mix all together,except corn flakes,and spread in greased dish. " Sprinkle with 1 cup corn flakes,crushed. Dot butter over top and bake at 350' for 40 to 60 minutes. Ana Kastenhuber MASHED SWEET POTATOES (With Louisiana Pecans) 3 lb.Louisiana yams or sweet 1 1/2 Tbsp.brown sugar potatoes i tsp.grated<orange peel 1/4 c.(1/2 stick)unsalted butter, 1 c.coarsely chopped pecans room temperature,cut into 1 tsp grated lemon peel pieces 1 egg,beaten to blend Place yams on baking sheet in 350'oven. Pierce with fork. Roast until tender,about one hour and 15 minutes. Cool slightly. Peel yams. Transfer to bowl and mash. Stir in butter, sugar, lemon and orange peel while yams are still hot. Mix egg into yam mixture. Transfer to baking dish. Sprinkle pecans over. Bake in 350* oven until heated through, about one hour. Serves 4. Wyolene Lupo MASH POTATOES CASSEROLE 5 lb.(about 9)large potatoes, 2 tsp.onion salt peeled and cut up 1/4 tsp.pepper 8 oz.cream cheese 4 Tbsp. margarine or butter 1 c. sour cream milk 2 tsp. salt butter Cook potatoes in lightly salted water until tender. Drain well and mash until smooth. Add rest of ingredients and beat until smooth and fluffy. Add milk to get desired consistency. Place in casserole. Dot with butter. Heat in oven about 30 minutes. May be stored,cov- ered, in refrigerator 2 weeks. Florence Laue - 78 — VEGETABLES SCALLOPED POTATOES 5 medium sliced,pared';potatoes 1 1/2 c milk 1 1/2 Tbsp.flour 2 Tbsp. melted butter 1 1/2 tsp.salt 1 Tbsp.chopped onion 'Is tsp.pepper Cover bottom of a greased casserole with potato slices. Sprinkle with 1/2 flour,salt and pepper.;Repeat layers. Pour milk over potatoes. Drizzle evenly with melted butter. Cover. Bake at 375` for 20 to 25 minutes. Uncover;cook for 30 minutes longer,until potatoes are ten- der. Serves 6. Mrs. Snyder SCALLOPED POTATOES potatoes water 1 can mushroom soup bacon' Prepare potatoes same as usual for scalloping. Dilute one can of mushroom soup until the consistency of milk, and pour over the potatoes. Do not use milk in diluting the soup. Use water. Lay strips of bacon over the top of potatoes. Bake 2 hours or until potatoes are done. Hazel R. Updike The Rumsey Family owned a corn broom factory on present day Woodard Road which burned in 1922 forever stopping the production of brooms in Enfield. 373597 - 79 - VEGETABLES SPANABOPITA 2 c.crumbled Feta 2 c. cottage cheese 2 Tbsp.flour 1/2 tsp.oregano 5 eggs 2 lb.fresh spinach 1 tsp. basil salt and pepper 1 c.chopped onion Clean, stem and chop the spinach. Salt it lightly and cook, adding no water,for 5 minutes. Cook the onion in butter,salting light- ly. When soft,,combine<with remaining ingredients and spinach. To Assemble: (Have on hand, /z pound melted`butter and 1 pound defrosted Mo dough.) Spread melted butter on a 9 x 13-inch baking pan. Place a strudel leaf in the pan(it will outside the pan). Let the edges climb the sides and brush generously with butter. Keep layers of dough coming, one on top of another, brushing each layer with butter. When you have a pile of 8 leaves,spread on'h the filling. Continue with another stack of 8. (Don't skimp on the butter.)Apply the remaining of the filling,spreading it to the edges. Fold the excess filo dough along the edges, making little, tidy corners. Pile as many more layers of filo and butter as your pan will accommodate. Butter the topmost leaf and sprinkle with a tablespoon of whole anise or fen- nel seed. Bake at 375' for 45 minutes, uncovered. Linda Linton VanNederynen SPINACH CASSEROLE 2(10 oz.)pkg. chopped spinach i' pkg.onion soup mix 16 oz. sour cream Mix all ingredients together and bake at 350°for 20 minutes. If desired, sprinkle cracker crumbs on top. Tracy Sau►sgiver 1825 New York State Census, Enfield population 2,000 persons. - 80 - VEGETABLES SCALLOPED POTATOES 5 medium sliced,pared';potatoes 1 1/2 c milk 1 1/2 Tbsp.flour 2 Tbsp. melted butter 1 1/2 tsp.salt 1 Tbsp.chopped onion 'Is tsp.pepper Cover bottom of a greased casserole with potato slices. Sprinkle with 1/2 flour,salt and pepper.;Repeat layers. Pour milk over potatoes. Drizzle evenly with melted butter. Cover. Bake at 375` for 20 to 25 minutes. Uncover;cook for 30 minutes longer,until potatoes are ten- der. Serves 6. Mrs. Snyder SCALLOPED POTATOES potatoes water 1 can mushroom soup bacon' Prepare potatoes same as usual for scalloping. Dilute one can of mushroom soup until the consistency of milk, and pour over the potatoes. Do not use milk in diluting the soup. Use water. Lay strips of bacon over the top of potatoes. Bake 2 hours or until potatoes are done. Hazel R. Updike The Rumsey Family owned a corn broom factory on present day Woodard Road which burned in 1922 forever stopping the production of brooms in Enfield. 373597 - 79 - VEGETABLES SPANABOPITA 2 c.crumbled Feta 2 c. cottage cheese 2 Tbsp.flour 1/2 tsp.oregano 5 eggs 2 lb.fresh spinach 1 tsp. basil salt and pepper 1 c.chopped onion Clean, stem and chop the spinach. Salt it lightly and cook, adding no water,for 5 minutes. Cook the onion in butter,salting light- ly. When soft,,combine<with remaining ingredients and spinach. To Assemble: (Have on hand, /z pound melted`butter and 1 pound defrosted Mo dough.) Spread melted butter on a 9 x 13-inch baking pan. Place a strudel leaf in the pan(it will outside the pan). Let the edges climb the sides and brush generously with butter. Keep layers of dough coming, one on top of another, brushing each layer with butter. When you have a pile of 8 leaves,spread on'h the filling. Continue with another stack of 8. (Don't skimp on the butter.)Apply the remaining of the filling,spreading it to the edges. Fold the excess filo dough along the edges, making little, tidy corners. Pile as many more layers of filo and butter as your pan will accommodate. Butter the topmost leaf and sprinkle with a tablespoon of whole anise or fen- nel seed. Bake at 375' for 45 minutes, uncovered. Linda Linton VanNederynen SPINACH CASSEROLE 2(10 oz.)pkg. chopped spinach i' pkg.onion soup mix 16 oz. sour cream Mix all ingredients together and bake at 350°for 20 minutes. If desired, sprinkle cracker crumbs on top. Tracy Sau►sgiver 1825 New York State Census, Enfield population 2,000 persons. - 80 - VEGETABLES ZUCCHINI LASAGNA 3 medium zucchini squash Parmesan cheese i lb. Mozzarella cheese 1 large can spaghetti sauce Slice zucchini and blanch 10 minutes. Drain. Layer zucchini, Mozzarella, sauce and Parmesan in baking pan. End with Parmesan on top. Bake at 350° for 1 1/2 hours. Note: You can blanch zucchini and freeze it so you can have it in the winter. Darlene Clark ZUCCHINI CASSEROLE 2 slices bacon,cut up 1 1/2 c.cracker crumbs 1 c.mushrooms,chopped 1 egg,beaten 1/2 c.chopped onions 112 tsp.salt dash of garlic salt' 1/4 tsp. pepper 1/2 c. melted butter 2/3 c. Monterey Jack cheese 3 medium zucchini,grated Partly cook bacon slices. Combine all ingredients, topping with cheese. Bake in a 2-quart casserole, covered, for 40 minutes at 350°. Wyolene Lupo ZUCCHINI CASSEROLE 2 lb.zucchini(1 large),diced or ` 1 c.shredded carrots cut thin 1 (8 oz.)stuffing mix 1/4 c.chopped onion I c.sour cream i can cream of chicken soup 1/2 c. butter or margarine In saucepan, cook sliced squash and chopped onion for 15 min- utes with 1/4 cup of butter or oleo. Drain. Combine with soup, sour cream and carrots. Combine stuffing mix with butter. Fill casserole with lh of stuffing. Add all of zucchini filling. Top with remaining stuffing. Bake at 350° for 35 minutes. Billie Spencer 373597 _ 81 VEGETABLES ZUCCHIM SQUASH CASSEROLE 4 c. squash,cut up salt 1 c. sour cream pepper i can cream of chicken soup croutons or dressing mix 1 carrot,grated cheese(optional) 1 onion,grated Cook squash 10 minutes. Drain and mash. Add sour cream and soup. Add carrot,onion,salt and pepper to taste. Layer with croutons or dressing mix and bake 45 minutes at 350% May add cheese. Lucelia Weatherby BATTER FOR ZUCCHINI 1 c.flour 1 egg 1/2 c. cornstarch 3/4 c.cold water i Tbsp. sugar oil for frying Mix flour,cornstarch, sugar and egg. Add water. Take a small zucchini. Wash, dry and cut in 1-inch strips. Dip in batter and fry in hot fat or oil. Can be frozen and reheated. Mildred Stark Town to enter into a contract to purchase a safe that meets State Department of Records approval December 28, 1922. - 82 - i BREADS, ROLLS & PASTRIES APPLESAUCE BREAD 2 c.sifted flour 1 c.sugar 1 tsp.soda '/z C.oil 1/2 tsp.'.baking-powder 2 eggs 1 tsp.cinnamon 3 Tbsp.milk 1/4 tsp.salt 3/4 c.chopped pecans '/a tsp.nutmeg '/a c.brown sugar 1/a tsp.allspice '/z tsp.cinnamon 1 '/a c.applesauce Sift flour with soda,baking powder and next four spices. Blend applesauce,sugar,oil,eggs and milk. Stir in flour mixture and blend. Stir in 1/z cup pecans and spread in well-greased 9 x 5 x Much loaf pan. Combine remaining pecans,brown sugar and cinnamon and sprinkle over batter. Bake in preheated 350'oven for 1 hour or until toothpick inserted into center of bread comes out clean. Ellen E. Ricketson APRICOT NUT BREAD 3/4 c.boiling water 1/2 c. light Karo syrup 1 c.dried apricots 3 c.flour 1/3 c.oleo or butter 1 Tbsp. baking powder 1 c.sugar '/s tsp.salt 2 eggs 1 c.chopped nuts Pour boiling water over apricots. Let stand 15 minutes. Mix together butter, sugar, eggs and syrup. Stir good. Add dry ingredi- ents, stirring;good. Fold in soaked apricots and nuts. Grease 9 x 5 x 3-inch loaf pan. Bake at 350° about 1 1/4 hours. Shirley Royce �� Farmers lost 22 sheep killed by dogs in 1864. BREADS, ROLLS & PASTRIES BANANA BREAD 1/2 c. shortening - 2 c.flour 1 c.sugar 1 tsp.soda 2 eggs 1/4 c. nut meats 3 bananas, crushed salt Bake at 350' for 1 hour. Alice Laue BANANA BREAD 1 c.sugar 1/2 tsp.baking powder ; 1/2 c. butter 1/2 tsp.soda 2 eggs,beaten 2 c flour 1 Tbsp.salt 3 large bananas 3 Tbsp. sour cream Combine butter and sugar together and bananas. Sift dry ingre- dients together. Add bananas. Mix well. Bake at 375' for 1 hour. Margaret Austin BANANA NUT BREAD 1 1/2 c.flour 2 eggs 1/2 tsp. soda 1 tsp.vanilla 1/2 tsp.baking powder grated rind of ih demon- 1/4 tsp. salt 3/4 c.mashed banana(ripe) 1/2 c. butter 2 Tbsp.sour cream - --- 1 c. sugar 1/2 c.walnuts Mix flour, soda,salt and baking powder. Set aside. Mir butter and sugar well. Add eggs,vanilla,lemon rind and banana. Mix with flour mixture and sour cream. Add walnuts. Bake at>350`in two small loaf pans. Frances LaBombard Farmers plowed 6,637 acres in Enfield in 1865. -90 - s I BREADS, ROLLS & PASTRIES BANANA-WALNUT BREAD 3/4 c.granulated sugar 2 tsp. baking powder '/a c.shortening 1/2 tsp.salt 2 eggs 1/4 tsp. baking soda 1 c.mashed bananas f c.chopped walnuts 2 c.flour Mix sugar,shortening and eggs. Beat hard until light. Blend in bananas. Add sifted dry ingredients, beating until smooth. Stir in walnuts. Pour in greasedd 9 x 5 x 3-inch loaf pan. Bake at 350°for 60 to 70 minutes. Cool and serve. Nina Smith BROWN BREAD 1 c.sugar ` 2'c.graham flour 1 c.molasses 2 eggs,well beaten 2 c.sour milk fruit(dates or raisins)and nuts, 1 tsp.;salt mixed with 2 additional Tbsp. 1 1/2 c.white flour "white flour 2 tsp.baking powder Pour into two greased and floured loaf pans. Bake at 350'. Mazarre Spencer BROWN BREAD 1 c.sugar 1 tsp,soda 1 egg 1 tsp. baking powder 2 Tbsp.butter 2 c.graham flour 1 c.sour milk 1 c.wheat flour 1 c.sweet milk raisins Cream together sugar, egg and butter. Hilda Hubbell Enfield Falls post office discontinued August 30, 1902. 373597 - 91 - BREADS, ROLLS & PASTRIES BROWN BREAD 2 c. sour milk 3 c.graham flour %c. molasses 1 c.white flour -- 2 tsp. soda 2 eggs 2 tsp. salt 1/2 c.raisins 2 Tbsp.melted butter 1/2 c. nut meats Bake 1 hour in slow oven. Makes 2 loaves. Margaret E. Stamp GRANDMA LOVELACE BROWN BREAD 2/3 c.corn meal 1 tsp.salt .........._ 2 1/2 c.graham flour 1 beaten egg 1/2 c.sugar 2 c.sour milk,with 2 tsp.soda 1/3 c. molasses added Stir only enough to moisten dry stuff. Bake at 325' half hour, 375' for about 1/4 hour. Makes 2 loaves. Nellie Lanning Lovelace MABEL PURDY'S BROWN BREAD 1 egg '/a tsp.salt 2/3 c. brown sugar 1 1/2 c.sour milk 1 Tbsp. shortening,melted 1 tsp.baking soda 1 %c.graham flour 3/4 c.black walnuts,chopped 1/2 c. all-purpose flour Combine firstthree ingredients. Mix until well blended. Com- bine next three ingredients in a small bowl;set aside. Stir together sour milk and baking soda; add alternately with flours to the first three ingredients. Stir until blended. Add nuts. Bake at 350'for 30 minutes or until done. Cool out of pan on a wire rack. Mildred Purdy Eddy Kennedy's Corners Methodist Church rebuilt in 1918. - -92 - I BREADS, ROLLS & PASTRIES CHEESE AND PEPPERONI BREAD 2 c.boiling water 1 pkg.yeast 3,Tbsp.diet margarine 2 Tbsp. lukewarm water 1 1/2 Tbsp.diet sweetener 6 c.flour granulated or sugar 2 c.finely diced cheese 2 1/2 tsp.salt 2 c.finely diced pepperoni Combine water, margarine, sweetener and salt. Mix together and let cool. Soften yeast in lukewarm water. Combine with cooled mixture. Add enough flour to make a stiff dough. Mix thoroughly. Turn out on lightly floured surface and knead about 10 minutes. Place dough in greased bowl and let rise in warm place until doubled. Take out and separate into 2 balls. Roll out until thin and put 1 cup cheese and 1 cup pepperoni on whole surface. Roll up like jelly roll and put in greased bread pan. Proceed the same for other loaf. Cover and let rise about 1 hour or until doubled. Bake,40 to 45 minutes at 375'. Ana Kastenhuber CORN BREAD 1 c.flour 2 eggs, beaten 3 tsp.baking powder 1 c.milk _ 1 tsp.salt 1 c.melted shortening or salad 3 Tbsp.sugar oil' 1 c.com meal Combine dry ingredients and mix. Add remaining ingredients. Stir only enough to mix and moisten. Bake in 9 x 13-inch„pan or smaller for 30 minutes at 400°. Nellie Lanning Lovelace CORN BREAD 1 pt.sweet milk 1 Tbsp.syrup 1 pt.sour milk 1 tsp.salt 1 pt.flour 1 tsp.soda ® 2 pt.meal Steam 3 hours. Half recipe makes 2 (8-inch) layers or 1 (9 x 9 x 2-inch), greased. These may be baked at 425'for 20 to 25 minutes. If steaming,bake for 5 to 10 minutes in a 450'oven. May be necessary to dry the top. Anna (Mrs. Charles)Rothermich 373597 — 93 — BREADS, ROLLS &-PASTRIES DATE AND NUT BROWN BREAD 1 c. boiling water 1 egg,beaten 1 c.dates,chopped 2 c.white flour 2 Tbsp.shortening 1/2 tsp.salt 1 tsp.soda i c.chopped nuts 1 c. molasses 1 tsp.vanilla Pour boiling water over dates. Let cool. Add remaining ingredi- ents. Bake in 350°-oven 45 minutes or until done. Makes 1 large loaf. Althea Rolfe DATE AND NUT LOAF 1 1/2 c. boiling water 21/2 c.flour 1 1/2 c cut up dates 1'tsp.soda 1/2 c.brown sugar: - 1/2 tsp.salt 1 Tbsp. shortening 1 c.broken nuts 1 egg Pour boiling water over dates and let cool. Mix sugar,shortening and egg. Add the dates and water. Mix flour,soda, salt and nuts. Combine all ingredients. Pour into well-greased 9 x 5 x 3-inch pan. Let stand 20 minutes before baking. Bake until wooden pick comes out clean. Serve warm or cold: Beatrice Bock DATE OR RAISIN BREAD 1 egg '/a c.sugar 1 Tbsp.melted butter 1/2 tsp.salt 1 tsp.vanilla 2 3/4 c.flour 2 tsp. soda '/z c.chopped nuts 1 plcg.pitted dates or 1/2 lb. 1'/z c.buttermilk raisins -- Stir ingredients together and bake 50 minutes at 350% Florence Laue — 94 — BREADS, ROLLS & PASTRIES GINGERBREAD 1/2 c. shortening 1 1/2 tsp.soda 1/2 c.sugar 1/2'tsp.cloves i egg '/2 tsp.allspice 2 1/2 c.flour 1/2 tsp.salt 1 tsp.cinnamon 1 c.molasses 1 tsp.ginger 1"c.hot water Nutmeg Sauce: 1 Tbsp.butter 1 tsp.vanilla 1 c.water nutmeg to taste 1 c.sugar cornstarch to thicken Combine gingerbread ingredients.` Bake at 350' until done. Combine sauce ingredients in saucepan. Cook until thickened. Serve over pieces of gingerbread. Shirley Hasselaar MOTHER'S GINGERBREAD '/2 c. sugar 1 tsp.cinnamon 1/2 c. lard 1/2 tsp.cloves 1 egg 1 tsp.ginger 1 c.molasses ` 1/2 tsp.salt Mix well. Stir in 1 cup hot water with 11/2 teaspoons soda added. Stir in 2 1/2 cups flour. Bake at 350° until tests done. Clara Lovelace Wellman GRAHAM BREAD 1 1/2 c. graham flour 1/4 tsp.salt 1 c.wheat flour 1 c.sour milk 1/2 c.`molasses 1 tsp.soda '/a c.shortening This recipe was originally submitted by Mrs. Henry J. (Myrtle) Rothermich for a book entitled Parish Cooks,published by the Enfield Larger Parish, circa 1940. Myrtle Rothermich �� 373597 -95 - BREADS, ROLLS & PASTRIES MARTHA HARVEY'S GRAHAM BREAD 1 Tbsp. lard 1 tsp.heaping soda 2/3 c. molasses and filled with 1 c.wheat flour sugar 2 c.graham 1 egg pinch of salt 2 c.sour milk Mix all at once. Bake at 350'in 2 loaf pans for about an hour. When using buttermilk, not necessary to use lard. Wilma J. Fisher GRANDMA LINTON'S HERB BREAD 2 pkg.yeast 2 Tbsp. shortening 1 c.warm water 4 c.flour 1 c.lukewarm milk 3/4 tsp.parsley,dried 1 Tbsp.salt 3/4 tsp.chives,dried 3 Tbsp. sugar 3/4 tsp.thyme,dried Dissolve yeast in warm water. Combine with milk, salt, sugar and shortening. Add flour and herbs. Beat well. Let rise 45 minutes. Beat down at least 2 dozen strokes. Spoon into greased casserole. Bake at 370°for 1 hour or until done. Linda Linton Van Nedernyn MOLASSES BREAD 21/2 c.whole-wheat flour 1/2 C.oil 1 tsp.baking soda 1/2 c.boiling water 1/2 tsp. salt - 1/4 c. raisins 1 1/4 c.molasses Bake at 350' for 40 minutes. Alice Tyler Roads to be surveyed and numbered by commissioners and recorded April 4, 1825. -96 - IBREADS, ROLLS & PASTRIES MONKEY BREAD 4 pkg.refrigerator biscuits 3/4 c.brown sugar (Pillsbury) 3/4 c.margarine 1 c.sugar 2 tsp.cinnamon - 2 tsp.cinnamon 1 c.chopped nuts Cut biscuits into quarters. Mix white sugar, 2 teaspoons cinna- mon and nuts in large bowl. Toss the biscuit quarters with this mix- ture to coat all pieces. Melt brown sugar, margarine and cinnamon (2 teaspoons)together. Pour melted margarine over biscuit pieces and toss to coat. Pour into greased tube pan. Bake 30 minutes at 350°. Cool 5 minutes. Turn out of pan onto plate. Serve warm. Kathy Gilbert PEANUT BUTTER WHOLE-WHEAT BREAD 2 pkg.yeast 2 tsp.salt 2 tsp.sugar 1/2 c.peanut butter 1/2 c.water(very warm) 4 c.whole-wheat flour 1 3/4 c. milk 1 1/2 to 2 c.all.-purpose flour 1/2 c.brown_sugar Dissolve yeast and sugar in warm water. Set aside while heating milk and brown sugar until warm(115°to 120°). Add salt and peanut butter to milk mixture along with yeast. Combine flours. Stir into liq- uid mixture,beating or kneading until smooth and elastic. Place into greased bowl. Tum to grease top. Let rise until double in bulk,about 1 hour. Turn dough out onto board. Divide in half. Shape into loaves. Place into 8 x 4-inch bread pans. Cover. Let rise until center is slightly higher than edge of pan, about 45 minutes. Bake at 350°for 55 to 60 minutes or until bread sounds hollow when tapped with fingers. Cool outside of pans. Florence Laue 1830 United States Census, Enfield;population 2,332 persons. 373597 — 97 -: BREADS, ROLLS & PASTRIES PRUNE BREAD 1 c. sugar 2 c.all-purpose flour 2 Tbsp.melted butter 1 tsp.baking soda 1 egg,well beaten 1/4 tsp.baking powder 1/2 c.prune juice` 1/2 tsp..salt 1 c.sour milk or buttermilk 1/2 to 3/4 c. nuts 1 c.whole-wheat or rye flour 1/3 c.raisins(optional) Mix sugar,butter;egg,juice and milk. Sift together flours,soda, powder and salt. Add sifted ingredients to first mixture. Mix thor- oughly. Put in 2 buttered loaf pans, 9 x 5-inch.`'Bake about 1 hour at 350'. Orange juice can be'substituted for prune juice. Don Dietrick PUMPKIN BREAD 3 c. sugar 3 tsp. soda 1 c. oil 1 or 2 tsp. cinnamon 4 eggs 1 or 2 tsp.nutmeg 2 c.pumpkin 1 1/4 tsp.salt 2/3 c.water 1 c.chopped nuts - 3 1/2 c.flour 1 c.chocolate chips Combine all ingredients. Mix well. Use 2>loaf pans,greased and floured. Bake 50 to 60 minutes. Lucelia Weatherby Town Supervisor authorized on September 4, 1923 to purchase the building known as the Pigs Ear for a sum not to exceed $200. - 98 - l " BREADS, ROLLS & PASTRIES RYE BREAD AND ROLLS 2 c.milk flour 1 qt. boiling water 1 c.mashed potatoes 1/2 c. butter or lard 1 pkg.yeast(1 Tbsp.) 1/4 c.shortening 1 c.warm water 1/2 c.sugar 1 tsp.sugar 1 Tbsp.salt 2 c.ground .rye Pour boiling water over milk,butter,shortening, sugar and salt. When cooled a bit, add flour to make stiff batter. Cook potatoes: Drain and save water. Mash potatoes and stir water back in. Add flour for a batter. Dissolve yeast and sugar in warm water. Let set. When frothy,add to potato batter and let set an hour or so,until light. Cook ground rye in water to make a mush. Let cool and add to first mixture. When yeast batter is frothy, add all together and mix stiff with flour and knead into a ball. Let raise in warm place until double in size. Knead down again and let rise. Make rolls or loaves. Put in pan. Let rise, then bake. From Alma Bock, c. 1935. Ruth Place SWEET CREAM CORN BREAD 3/4 c.yellow corn meal 114 c.sugar 1 1/4 c.flour 2 eggs, beaten 1 tsp. baking powder 1 c. milk 1/2 tsp.salt Add milk to eggs. Mix dry ingredients and stir in wet mixture. Bake 20 minutes in 425'oven. Doris H. Snow xx � Xx Special meeting of the Town Board called by Supervisor King and held in the town building,formerly Pigs Ear, on December 1, 1923. 373597 - 99 BREADS, ROLLS & PASTRIES CAROL'S WHOLE-WHEAT BREAD 2 pkg.dry yeast 1 c.white flour 2 c.milk 5 c.whole-wheat flour 1/4 c.molasses - 4 Tbsp. melted shortening 2 tsp. salt 1/4 c.warm water Dissolve yeast in 1/4 cup warm water. Heat milk until warm. Put in large bowl and add molasses and salt. Stir good. Add melted short- ening,then add flours,a little at a time,until well mixed._Knead until dough is smooth, elastic and bubbly at surface. Let rise until double in bulk. Knead down and let rise again until double. Knead down and shape into loaves. Put into greased loaf pans(2). Brush top with melt- ed butter when bread comes to top of pan. Put into preheated 400° oven for 20 minutes. Reduce heat to 350' for 30 more minutes, until brown. Carol Fields ZUCCHINI BREAD 3 eggs 1 tsp.soda 1 c.vegetable oil 3 c.flour 2 c.sugar 1 c.chopped nuts(optional) i tsp. salt 2 c.grated peeled;zucchini 3 tsp. cinnamon squash 1/4 tsp..baking powder 3 tsp.vanilla. Bake at 350'for 45 minutes; 1 hour if Bundt pan is used. Makes 3 loaf pans. , Lucelia Weatherby FRUITED TEA BISCUITS '/a c.butter 1/4 tsp.salt 1 1/2 c. sour cream 1 c. raisins or currants 1 c. sugar 1/4 c.chopped,candied cherries 4 c.unsifted flour sugar 1 Tbsp.baking soda Cream together butter, sour cream and sugar. Sift and stir together flour, baking soda and salt. Gradually add to creamed mix- ture. Stir in raisins and cherries. Using a heaping tablespoonful for each,roll into balls. Place on greased baking sheet and flatten slightly. Sprinkle with sugar. Bake 15 to 18 minutes, until golden brown. Florence Laue — 100— r ` ' BREADS, ROLLS & PASTRIES STANDARD TYPE 'BISCUITS Regular Dough: 2 c.flour 1/4 c.shortening 3 tsp.baking powder 3/4 c. milk 1 tsp.salt Richer Dough: 2 c.flour 6 Tbsp.shortening 3 tsp.baking powder 2/3'c. milk' 1 tsp.salt Combine flour, salt, baking powder and shortening. Mix well. Add milk. Turn onto well floured surface. Roll out to 1/2-inch thick- ness'and cut. Bake at 450' for 10 to 12'minutes. Donna Laue SUPER EASY BISCUITS (Makes 16 Medium Biscuits) 2 c.sifted regular flour 1 tsp.salt 3 tsp.double-acting baking 1/3 c. Crisco powder 3/4 c.milk Preheat oven to 425° Mix flour, baking,powder and salt in a bowl. Cut in Crisco with pastry blender,two knives or fork until mix- ture looks like coarse meal. Add milk and stir just enough to hold dough together. Place dough on floured board or pastry cloth. Knead lightly about 10 times. Roll dough lh-inch thick. Cut with floured bis- cuit cutter. Bake on ungreased cookie sheet in a 425' oven for 12 to 15 minutes or until brown. Lee Ann Sherman Presbyterian Church of Enfield organized February 14, 1832. 373597 BREADS, ROLLS & PASTRIES BUTTERSCOTCH ROLLS' 1/4 c. sugar - 1 1/2 c.scalded'.milk 1 1/2 tsp. salt 1 cake yeast 1/4 c.fat 41/2 to 5 c.flour i egg Dissolve sugar and salt and melt fat in hot milk. Cool mixture to lukewarm and crumble yeast in it. Sift and measure flour. Add 2 cups to milk mixture and beat until smooth. Add egg and beat thor- oughly. Add remaining flour and turn onto floured pastry board and knead until elastic and smooth. Put in greased bowl. Cover and let rise until double in bulk. Grease a cake pan lightly. Sprinkle bottom of pan with brown sugar and dot with melted butter. Punch the dough down and shape in a long roll on a lightly floured board. Roll or pat until strip of dough is 8 or 10 inches wide. Sprinkle with brown sugar and dot with butter. Roll as a jelly roll and slice in 2-inch slices. Ar- range in prepared pan. Let rise until double in bulk. Bake at 375'for 20 minutes. Remove from pan immediately. Nina Linton COFFEE CARE (Rolls) 2 c.scalded milk,cooled 1/2 c.shortening 1/2 yeast cake 1/2 c. sugar 7 c.flour 3/4 c.sugar 2 eggs i tsp.cinnamon Beat first six ingredients like cake. `Let rise. Take sugar and cin- namon, then roll the rolls in it. Place on greased pan. 'Let rise. Bake 40 minutes. Isabel Teeter West Enfield post office established March 14, 1832 with James Tompkins first postmaster. - -102 - p, BREADS, ROLLS & PASTRIES CORN MEAL ROLLS '/s c. corm meal 2 c.milk 1/2 c. sugar 2 eggs, beaten 1 tsp. salt 2 pkg. yeast, in 1/2 c.warm water 1/2 c. shortening 4 to c.flour Place corn meal,sugar,salt,shortening and milk in double boiler. Cook until thick. Stir often. Cool to lukewarm. Add yeast and eggs. Beat well. Let rise about 2 hours. Add flour and knead well. Place in greased bowl and let rise about one hour. Cut out and let rise for another hour. Bake at 375 for 15'minutes. Marian Lovelace CRESCENT ROLLS 1 1/4 c. scalded milk cooled '/a c.warm water 1/2 c. shortening or margarine ,' 2 eggs 1/2 c. sugar 5 c.flour 1 tsp. salt butter 1 pkg. yeast Scald milk and let cool. Melt margarine and let cool. Dissolve yeast in warm water and let raise for 15 minutes in warm place. Beat eggs until light and fluffy. Add sugar and beat. Add salt, milk and margarine. Add 1 cup flour and beat well,then add yeast and rest of the flour. Knead S to 10 minutes. Let raise 2 hours. Divide dough in 3 sections. Roll out in a circle and butter. Cut 16 pieces to a circle. Roll from large end to small end. Let rolls raise until double on well- greased cookie sheet. Bake at 350 until light brown. Donna Laue .xxx`xx �. A committee was appointed on September 25, 1931 for the purpose of making arrangements for the two hundredth anniversary celebration of the birth of George Washington. 373-5 ; - 103 - BREADS, ROLLS & PASTRIES BASIC DRY MILK ROLLS 1 pkg,yeast 1/3 c. shortening 1 c. lukewarm water 1 '/4 c.hot water 1 tsp. sugar 1 egg '/a c. sugar. 1/2 c. dry milk 21/2 tsp. salt 7 to 8 c. flour Soften yeast in warm water. Add l teaspoon sugar. Measure '/a cup sugar, salt and shortening in bowl. Add hot water and stir until shortening is soft and sugar is dissolved. When lukewarm, add yeast mixture. Add egg. Stir in well. Add dry milk and 31/z to 4 cups flour to make a pastry dough. Continue to add flour until you have a soft dough. Turn out on floured board. Let rest 10 minutes, covered. Knead until it is smooth and satiny. Add only enough more flour so it does not stick. Place in greased bowl. Let rise until double in size. Punch down and place on board. Shape into whatever rolls you'd like: dinner rolls, cinnamon rolls, pecans rolls. Swedish tea ring, etc. Bertha Hubbell 60 MINUTE ROLLS 2 pkg.yeast 2 Tbsp. butter '/A c. lukewarm water 3.Tbsp.'sugar 1 egg 1 tsp. salt 1 '/a c. lukewarm milk 4 c. flour Dissolve yeast in warm water. Beat egg and add to milk. Com- bine this mixture. Add butter and dry ingredients. Beat well. Allow to stand 15 minutes. Shape into rolls. The dough is very soft,so grease hands well. Let raise until double. Bake at 375 for 15 minutes. Makes 2 1/z to 3 dozen rolls. Catherine T. Kellogg William Hunter ,chosen Chairman, Tompkins County Board of Supervisors in 1833. 104 -