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Give ... ........ .. Us -,........ ............. This .......... \rrY A � E ` y .......... .......... A ,......... 14 �ffl.01 ......... t t C�ttfiEZD�,,Piro �or�. _ Expression of Appreciation Our organization wishes to express our sincere appreciation and thanks to all those individuals who donated recipes, helped with the compiling and the selling or in any other way contributed to the publication of this delightful cookbook. COOKBOOK COMMITTEE i-;roperly of Enfieta fawn Historian 168 Enfield Main Road Ithaca, NY 14850 -.1717-94 Cookbook Committee Ana Kastenhuber Rhonda Connors - Jane Conroy Debbie Boynton 1994 IN MEMORY OF itI� �'��{v��'• 5 � � �,Ax�7 .„ ': IY I I L. C v t e rL a Y � 1. ROGER AND BEVERLY BROWN BOTH PASSED AWAY 1993 1717-94. iii MEMBERS DECEASED SINCE 1921 Achilles, Eva Griffen, Daniel Smith, Almina Achilles, Gerhardt Griffen, Lettie Smith, Charles Aiken, Frank Smith, Myrtle Ammack, Lydia Hanson, Susie Spencer, Mazzare Henderson, David Stark, George Baird, John Hulse, Flora Stark, Mildred Beardslee Mannie Stevenson, Carrie Boberg, August G. Jackson, Fred Stevenson, Frank _. Boberg, Laura M. Jackson, Jennie: Stevenson, Laurence Bonnifer, Charles Jordon, Mary Stevenson, Norma Bossard, Elizabeth Stevenson, Robert Brown, Beverly King, Robert Stevenson, S. Harvey Brown, Herman Stone, Emma Brown, Irene Lanning, Almina Stone, Howard Brown, Roger Lovelace, Nellie Bullard, Harry Teeter, Raymond Miller, Ella Towner, Rev. Erwin Crisjohn, Mrs. A. D. Truax, Beatrice Crawford,=Emma Purdy, Mary Tubbs, Elizabeth Cretser, Arland Tucker, Bernice - Curry, Dora Rae, Rev. Harry Tucker, Ida Curry, Edwin Rae, Marion Tucker, Leon Curry, Helen Ramsey, Warena Tucker, Susie - Curry, Linn Rightmeyer, Charles Tucker, Ursula Curry, Merrill Rolfe, Alphonse Curry, Samuel Rolfe, Caroline Updike, Bertha Rolfe, Pearl Dempsey, Cora Rolfe, Wesley Van Gorder, Pearl Drew, Vera Rumsey, Cora Vanmarter, Le Roy Rumsey, Mary Foster, Susan Russell, Glennie Wheeler, Halsey Fowler, Agnes Russell, Martha Wheeler, Sylvia Freelove, Mae Willis, Morris IV Copyright ©1994 By COOKBOOK PUBLISHERS,INC. P.O.Box 15920 Lenexa,Kansas 66285-5920 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 15920 Lenexa,Kansas 66285-5920 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. Vi . a TABLE OF CONTENTS APPETIZERS, PICKLES, RELISHES . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 SOUPS, SALADS, VEGETABLES. . . . . . . . . . . . . . . . . . . . 5 MAIN DISHES 29 BREADS, ROLLS, PASTRIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 CAKES, COOKIES, DESSERTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69 BEVERAGES, MICROWAVE, MISCELLANEOUS. . . . . . . . . . . . . . . 93 7,7-94`. APPETIZERS, PICKLES, RELISHES DILL DIP 8 oz. Mayo 1 Tbsp. parsley 8 oz.sour cream 1 Tbsp.dill weed 1 Tbsp. onion flakes 1 tsp. Beau Monde seasoning Mix well and chill. Jane Conroy OYSTER CRACKER SNACKS 1 pkg. Hidden Valley Ranch salad 114 tsp. garlic powder dressing (original) '/z c. vegetable oil 11/z tsp.lemon pepper 1 pkg. oyster crackers 1 tsp. dill weed Toss together lightly until liquid is absorbed,then add crackers. CHEESY ARTICHOKE HEART APPETIZERS 2 (8 oz.) cans refrigerated crescent '/z c. Miracle Whip Salad dressing rolls 1 (14 oz.)can artichoke hearts, 3/4 c. shredded Mozzarella cheese drained and chopped 3/4 c.grated Parmesan cheese Unroll dough into rectangle; press on bottom and sides of a 15x10 inch jelly roll pan.Bake at 375' for 10 minutes.Combine rest of ingredients;mix well.Spread over crust and bake at 375' for 15 minutes or fill cheese is melted. Let stand 5 minutes before cutting. Dolly Clark TEX-MEX DIP 1 can refried beans 1 c. mayonnaise 1 bunch scallions 1 c. sour cream 2 or tomatoes 1 pkg. taco seasoning mix 1 can diced black olives b oz. grated sharp Cheddar cheese Mix together mayonnaise, sour cream,and taco seasoning mix. Spread re- fried beans on a platter.Spread mayonnaise, sour cream,and seasoning mixture evenly over beans.Spread chopped scallions over top,then the black olives,then diced tomatoes and finish with the cheese. Serve with nachos or your favorite chips. Susan Howser RANCH-SALSA DIP 1 pt. sour cream 'h c. chunky salsa 1 pkg. Ranch salad dressing mix Mix well and chill. June Drew 1717-94 CHEESE PUFFS APPETIZER 1 c. grated cheese 1/4 tsp. dry mustard '/a c. dry bread crumbs '/a tsp. paprika - 1 egg,separated '14 tsp. salt Combine cheese, bread crumbs, egg yolk, and seasoning. Fold in stiffly beaten'egg white. Shape into balls about 314 inch in diameter. Roll in some fine bread crumbs. Fry in deep fat(375' to 385°)until browned. Makes 2 to 3 dozen. Ana Kastenhuber TUNA CHEESE SPREAD 9 pkg.'cream cheese '/a tsp. curry powder 1 can tuna Dash of salt 3 to 4 Tbsp. mayonanise 2 green onions, finely sliced 1/2 to I Tbsp. lemon juice Let cream cheese soften at room temperature for about 1 hour. Drain tuna. Mash with fork.In medium bowl, combine cream cheese,tuna, and mayonnaise. Add lemon juice, curry, and salt. Mix to blend well.Add onions and stir to blend. Chill for 1 hour for flavors to blend.Serves 4 to 6., Good served with crackers, radishes,carrot,or celery sticks. Ana Kastenhuber BACON CHEESE APPETIZERS 8 slices bacon,cut in halves Dash of cayenne pepper 1/2 lb.sharp Cheddar cheese 8 cherry tomatoes,.halved Slice bacon in halves; cut Cheddar cheese in small even cubes. Sprinkle cheese cubes with cayenne pepper.Wrap cheese cubes with slice of bacon fas- ten with wooden picks. Place on a baking sheet or in ovenproof glass pan. Broil for about 5 minutes. Turn over after 3 minutes or until cheese starts to melt and bacon is done.Garnish with cherry tomatoes;serve as an appetizer with celery or — carrot sticks or tortilla or other chips. Ana Kastenhuber CHEESE FONDUE 9 oz. pasteurized process cheese 18 cherry tomatoes spread, cut in cubes 1 c. Chinese pea pods 1/4 c. skim milk. - 1c.green beans.- -. 1 c. cottage cheese 1 c. sliced carrots 4 oz.toasted'Italian bread,cut in 1/2 c. cauliflower florets cubes '/z c.blanched sliced yellow squash _ In 1 quart microwave casserole, combine cheese cubes and milk. Cover with plastic and microwave on HIGH 2 to 4 minutes;let stand 1 minute, In blender, process cottage cheese until smooth. Stir into cheese mixture and pour in fondue pot or 4 small bowls.On a serving platter,arrange bread cubes and vegetables. Using fondue forks or toothpicks, dip into fondue. Makes 4 servings. Loora Owens 2 TACO DIP 1 can refried beans 1 large bunch green onions, 2 (116 oz.) pkg. cream cheese, chopped up softened 1 large tomato, chopped up 1 large jar picante salsa Shredded cheese 1 green pepper, chopped up Black olives, sliced Layer ingredients in order given in a 9x13 inch pan. Cheryl Oltz HACIENDA DIP 2(8 oz.)pkg. cream cheese, Dash of onion salt or powder softened Corn chips or vegetable dippers '/z C. salsa, Mix cream cheese,salsa,and salt until well blended.Spread cheese mixture in microwavable plate or bowl. Microwave on HIGH 3 to 4 minutes or until thor- oughly heated,'stirring every 2 minutes. Makes 2 cups. Preparation time: 5 minutes. Cooking time: 4 minutes. Ana Kastenhuber I CHEESE DIP 1 large Velveeta-cheese 1 can Ro-Tel tomatoes with chili 1 small mild or hot Mexican peppers i Velveeta 9 can Hormel chili(no beans) Melt cubed cheese in crock pot or on stove; add tomatoes and chili. Stir occasionally. Keep warm in crock pot. Dip tortilla chips. POTATO SKIN SNACK 2 baking potatoes 2 tsp.salt free herbs and seasoning 2 Tbsp. oil free Italian dressing blend(regular or spicy) Bake potatoes 1 hour or until done.Allow to cool.Cut potatoes in lengthwise. Carefully scoop out pulp, leaving a '/4 inch lining in shell. Cut shells into 5 strips. Place strips, skin side down, on a baking sheet. Brush with dressing; sprinkle with seasoning blend. Broil 6 inches from heat for 5 minutes or until browned. Serve warm. Contains 11 calories each. _ GLAZED ONION RINGS 4 to`5 large onions(white or 1 tsp.cunt'powder Bermuda) 2 Tbsp.chopped parsley 2 Tbsp. butter Salt and pepper 2 Tbsp.vinegar Paprika 2 Tbsp. brown sugar Sliced red chile(garnish) Peel onions and cut in even slices. Heat butter in large skillet. Add onions and toss until coated with butter. Do not brown. Add vinegar, brown sugar, and curry. Stir well. Add parsley. Cook onion about 5 minutes, covered, until almost 1717-94 3 crisp. Remove cover; cook onions 2 to 3 more minutes until glazed. Season with salt,pepper,and paprika.Add chili if used.Serve onions as a hot side dish or cool as an appetizer. Can use onions as a topping for green or potato salads. Ana Kastenhuber V CRESCENT ROLL VEGETABLE PIZZA 8 oz. cream cheese 3/4 c.cauliflower 1 c. Miracle Whip or mayonnaise 3/4 c. broccoli 1 pkg. Hidden Valley Ranch mix 3/4 C. carrots 2 large tubes crescent rolls 3/4 c. mushrooms 3/4 c. green peppers 3/4 C. tomato 3/4 C,,green onion Mix first`3 ingredients together. Unfold crescent rolls and press in pizza pan or cookie sheet. Bake 10 minutes at 350°. Let cool, then spread cream cheese mixture on top.Chop the vegetables and spread on top of cream cheese mixture. Judy Owens CANDIED DILLS 1 qt. hamburger dill slices 'h c.cider vinegar 23/4 c,sugar _ 2 Tbsp.-pickling spice Drain pickle slices and discard juice.Put pickling spices in cheesecloth bag. Combine sugar and vinegar in a large glass bowl. Stir until sugar is partially dis- solved.Add pickling spices and pickle slices. Let stand at room temperature about 4 hours,stirring frequently during this time.Chili before eating. Store in refrigerator in glass jar. Ana Kastenhuber BREAD AND BUTTER PICKLES 1 gal. cucumbers 5 c.`sugar 2 green peppers, seeded 11/2 tsp. turmeric 8 small white onions 'hasp. ground cloves 1 qt. crushed ice 2 tsp. mustard'seed '/z C. salt 1 tsp. celery seed 5 c.vinegar Place first 3 ingredients in layers in;a crock with '/2 cup salt. Use ice also in layers.Cover with a weighted lid and place in refrigerator for 3 hours.Drain;make syrup of 5 cups vinegar,5 cups sugar,and all the spices.Add the vegetables.Heat them slowly with very little stirring; scald, do not boil them. Place the pickles in sterilized jars and seal at once. Ana Kastenhuber 4 0 G (T D(RT?O 'o CALL CARPENTER THEEXCAVATOR SEPTIC SYSTEMS I � Installed & Repaired puM SEPTIC p- PUMPING uC1ICS :� CBS <<<<< SHED B ST A6,uuOZZELRLS E EXCAVATING Water Sewer Driveways Basements BAC K H O ES Roadways—Pipe Lines Big&Small Grading-Land Clearing 9 Lawns installed Gravel-of All Kinds 277=4864 Delivered Ralph Carpenter, Jr. 139 Applegate Road, Ithaca, N.Y. FREE ESTIMATES 1717-94 s um sir TIiAN5MISSIOD'S GEiWILILL AUTO REPAIR CALL FOR FREE ESTIMATE (607) 564-3540 SOUPS, SALADS, VEGETABLES CHEESE SOUP WITH POPCORN — 1 Tbsp. margarine 2 oz. Cheddar or American cheese, 1/3 c. diced carrots cubed 1/3 c. diced celery Turkey or hot dogs 1/7 c. diced onion Dash of salt — 9 Tbsp.flour Dash of pepper 1 c. skim milk Dash of paprika 1 c water 2 c. prepared plain popcorn 1 packet chicken instant broth and seasoning mix In 2 quart saucepan,heat margarine;add vegetables and cook until onion is transparent. Sprinkle flour over vegetables and stir quickly to mix;continue for 1 minute.Gradually add milk,stirring constantly.Add broth and water;bring to boil. Reduce heat and simmer for minutes.Add cheese;cook over low heat.Continue until cheese has melted.Add hot dogs and seasonings;cook until heated through. Divide soup into 2 bowls.Serve with 1 cup popcorn on top of bowl. Makes 2 serv- ings. Jean Owens V-8 JUICE SOUP 11/2 to 2 lb. hamburg 7 beef bouillon cubes 1 large can V 8 juice 1 bag egg noodles(thin) 1 (10 oz.)box mixed vegetables Cook hamburg until done; add juice,vegetables, and beef bouillon. Cook until vegetables are done.Add water to taste, about 2 cups. Bring to a boil.Add noodles and cook until done. Hester Covert CORN CHOWDER _ 5 slices bacon 1 (17 oz.)can whole kernel corn 2 c.diced potatoes 1 (17 oz.) cream style corn 9 c.chopped onions 1 (103/4 oz.)can cream of mushroom 1 c.water 11/2 c. milk 1 tsp. salt Pepper Fry bacon until crisp;remove from fat and reserve 3 tablespoons of fat.Cook potatoes and onions in salted water till tender.Do not drain.Add the whole corn, then add the rest of the ingredients,also the 3 tablespoons of salt.Bring to a boil and simmer 5 minutes. Makes about 11/2 quarts soup.Crumble the bacon on the soup. Juanita Wojtanik 1717-94 5 CREAMY POTATO-HAM SOUP 1 Tbsp.finely chopped onion 1 (121/2 oz.) can deviled ham 1 Tbsp.buffer 2 Tbsp. chopped, crumbled bacon - 3 c. thin white sauce 3/4 c.finely chopped cooked potatoes In a pot,cook onion in butter until tender.Blend in white sauce and potatoes. Add the deviled ham.Cook until heated. Garnish with bacon. Serves 6. Ginny Willett ORANGE ROUGHY LOW CAL CHOWDER 2 potatoes, diced 1/2 tsp. oregano 1 diced onion 3 drops of hot sauce - 2 c.tomato juice 4 oz.frozen corn '/z tsp. basil 1 lb.orange`roughy Simmer onions, potatoes, juice, and seasonings till nearly done, about 15 minutes.Add corn and fillets;cut in 1 inch squares.Simmer another 5 minutes and serve. Dress up this simple fare with a tablespoon of sherry,a dollop of plain no fat yogurt, or a sprinkling of fresh grated Parmesan. Salt and pepper to taste.Serves 2. Preparation time: 20 minutes. Cooking time: 20 minutes. Contains 237 calories, 23.42 grams protein, 2.89 milligrams iron, 674.5 milli- grams sodium, 22 milligrams cholesterol, and 1.19 grams fat(5%of calories from - fat). Tina Kastenhuber, North Carolina AVOCADO SOUP 2 ripe avocados 2 Tbsp. lemon juice 3 c. soy milk 2 Tbsp.dry sherry 1 (4 oz.)or 1 jar green chilies Chopped chilies or fresh parsley for 1 medium chopped onion garnish Salt and pepper to taste Cut avocados in halves and remove the pits. Scoop out pulp and puree in a blender.Add remaining ingredients to the blender, except garnish, and puree until evenly smooth.Pour into a serving bowl. Garnish and serve. Serves 4 to 6. Time: 10 minutes. Linda McCartney CUCUMBER LEMON DILL SOUP 4 medium size Kirby cucumbers, _ 2 Tbsp.lemon juice pared and seeded 2 Tbsp. fresh dill, chopped 1 onion, chopped 1/8 tsp.salt 2 c. low sodium (141/2 oz.)chicken '/a tsp. pepper broth Cucumber slices(optional) 1 c. no fat sour cream Lemon slices (optional) 6 Coarsely shred cucumbers; drain in colander 30 minutes. Simmer onion in broth in saucepan for 5 minutes.Stir a little broth in sour cream. Stir into soup with lemon juice, dill, salt, pepper, and shredded cucumbers; heat. Garnish with cu- cumber and lemon. Family Circle WHITE BEAN AND BACON SOUP 1 Tbsp. olive oil ` 3/4 tsp.thyme, crumbled 1 onion, chopped 1 (10 oz.)pkg. frozen sliced carrots 2 cloves garlic,chopped 1 can low sodium chicken broth 2 oz. Canadian bacon, chopped 2 (19 oz.)cans cannellini beans, drained and rinsed Heat oil in saucepan; add onion, garlic,and bacon. Cook 5 minutes. Add half the beans, thyme,carrots, and broth. Cook 3 minutes. Meanwhile, puree the rest of beans in food processor or blender. Stir into soup. Makes 4 servings. Family Circle CREOLE CHICKEN GUMBO 3 Tbsp. butter 21/2 c. canned tomatoes 1/4 c. chopped green pepper Salt and pepper 1/4 c. chopped onion 2 Tbsp. chopped parsley 1 of chicken stock 1 c. diced chicken, cooked Heat butter;add green pepper and onion.Simmer about 10 minutes or until lightly browned.Add chicken stock and tomatoes; boil gently about 15 minutes or until'vegetables are tender. Season to taste. Add chopped parsley and chicken to hot soup. Makes b to 8 servings. Ana Kastenhuber STRAWBERRY MOUSSE 3/4 c.boiling water 1 c. halved strawberries 1 (3 oz.) pkg. strawberry jello 1/2 c. Cool Whip ® 1 c. ice cubes Pour boiling water into blender container. Add gelatin. Blend at low speed until completely dissolved,about 30 seconds.Add ice cubes and stir until partially melted.Add strawberries and Cool Whip.Blend at high speed 30 seconds or until smooth. Pour into individual glasses. Chill until set. Makes 3 cups. Linda Stillwell AMBROSIA MOLD 1 can crushed pineapple 1 c. (11 oz.)mandarin oranges, 2 c.'boiling water drained 1 (8 oz.) pkg.Jell-O brand orange 11/2 c.mini marshmallows flavored gelatin 1/2 c.coconut 13/4 c. Cool Whip nn-94 7 Drain pineapple; reserve juice.Add cold water to juice to measure 1 cup. Stir boiling water into gelatin in large bowl 2 minutes or until completely dissolved. Stir in measured liquid. Refrigerate 11/4 hours or until slightly thickened. Stir in whipped topping with wire whisk until smooth. Refrigerate 10 minutes or until mix- ture will mound. Stir in oranges,pineapple, marshmallows, and coconut. Spoon into 6cup mold; refrigerate 4 hours or until firm. Unmold. Makes 10 servings. Can use sugar free Jell-O gelatin and lite Cool Whip. Ana Kastenhuber ROSA MARINA 1 pkg. Rosa Marina,cooked 314 C. sugar 2 c. pineapple(crushed or 1 tidbits) 2 eggs - 2 c. mandarin oranges 2 Tbsp.flour 1 large Cool Whip '/z tsp. salt Maraschino cherries Mix juice from pineapple and mandarin oranges with sugar,eggs,flour,and salt.Cook until thick.Cool.Add rest of ingredients,except Cool Whip.Chill at least 2 hours. Fold in Cool Whip when ready to serve. Jenny Hershrack — ROSA MARINA 1 can crushed pineapple 2 Tbsp.flour 1 can mandarin oranges 1 lb. Rosa Marina pasta 4 eggs 1 large Cool Whip -- 1 1/z c`sugar Drain juice from pineapple and oranges into medium saucepan. Refriger- ate drained pineapple and oranges.Add eggs, sugar, and flour to juice in the saucepan. Cook over medium heat, stirring constantly, until mixture is thick like a pudding or custard. Refrigerate until cool. Cook Rosa Marina pasta according to the directions on the box. Drain and rinse with cold water until cool. -In large salad bowl, mix fruit and cooled custard mixture; add pasta and mix until pasta is coated well.Fold in Cool Whip.Top with another can of mandarin oranges if desired.Refrigerate at least 1 hour before serving. — FRUIT TREE SALAD — 1 lettuce leaf '/z peeled banana 1 slice pineapple 1 small can fruit cocktail Put lettuce on plate; put pineapple in center.Put banana in center of pine- apple. Drain fruit cocktail and put toothpicks through the fruit and put in banana. Enfield Pre-K 8 AUTUMN JELLO MOLD 1 (3 oz.) pkg.lime jello 2 Tbsp.lemon juice 1 c. boiling water 3/4 c. red grapes,seeded and cut in '/4 c cold water halves 1/2 c. salad dressing 1 c. chopped apples '/4 tsp. salt 1/4 c. chopped walnuts Combine jello and boiling water; set aside. Mix together cold water, salad dressing,salt, and lemon juice; blend into jello mixture. Place in freezer until ap- proximately 1 inch is frozen; beat with mixer until fluffy. Blend in grapes, nuts, and apples. Pour into mold and chill until set. Ruth Connors FAVORITE FRUIT SALAD 1 small can crushed pineapple, 1 c. miniature marshmallows drained 1 (8 oz.)tub Cool Whip 1 small can mandarin orange 1/2 c. chopped walnuts segments, drained 1 can sweetened condensed milk 1 can cherry pie filling Combine all ingredients,except Cool Whip; fold in. Chill before serving. A favorite at dish-to-pass dinners! Ruth Connors CHERRY COKE SALAD 1 can cherry pie filling 1 (7 oz.)bottle Coke 1/4 c. sugar -1 (8 oz.)can crushed pineapple '14 c. water and juice 1 (3 oz.)pkg.cherry jello Place pie filling,sugar,water,and pineapple juice in saucepan.Bring to boil over low heat.Add jello and Coke.Simmer over low heat until all the foam is gone. Add pineapple; pour into mold. Add nuts if desired. Judy Owens JELL-0 SALAD 1 (8 oz)can crushed pineapple 1 (12 oz.)container Cool Whip, (don't drain ( ' ) thawed Jell-O an flavor 1 (12 oz.) pkg.cottage cheese 1 (8 oz.)pkg. J (any ) Mix together pineapple, cottage cheese, Cool Whip, and Jell-O in order. Chill and serve. Dolly Clark 1717-94 9 FRUIT SALAD (Brown holiday tradition) Toss together. 2 c.white or Bing cherries 2 orange, peeled, sectioned, and 2 c. drained pineapple bits or cut up chunks 24 marshmallows, cut in fourths Blend in dressing.Chill several hours.Serve in large bowl with or without salad greens.Garnish with orange sections and maraschino cherries. Old-Fashioned Fruit Dressing-Beat together with rotary beaters: — 2 eggs 2 Tbsp.pineapple juice 2 Tbsp. sugar 1 Tbsp. butter 2 Tbsp.vinegar or lemon juice Dash of salt — Cook in saucepan over low heat,stirring constantly, just to boiling; remove from heat.Cool. Fold in 1 cup whipping'cream, whipped. Beverly Brown CUCUMBER-SOUR CREAM SALAD 2 medium cucumbers, pared 2 tsp. to 1 Tbsp.chopped fresh dill '/z Up. salt 1/2 tsp. sugar(white) 3 Tbsp. sour cream '/a tsp. white pepper 1 Tbsp.white vinegar Cut cucumbers.lengthwise into halves. Scoop out seeds. Cut cucumbers crosswise into very thin slices and put into medium bowl.Sprinkle with salt and toss well. Let stand at room temperature for 20 minutes. In small bowl, combine re- maining ingredients.Pour over cucumbers and toss well. Serve now or cover and refrigerate until chilled; toss again. Makes 4 servings. Jean Owens CUCUMBER SALAD 2 cit.sliced cucumbers(unpeeled) 1 c. vinegar 2 medium onions,sliced 11/4 c.'sugar 1 Tbsp. salt The first 3 ingredients you let stand 3 hours. Drain. In saucepan, dissolve sugar in vinegar;add to the cucumbers and onions.Ready to use. Can be frozen. Eunice Beardsly _.A WINTER VEGETABLE SALAD 1/2 c. sour cream 1 lb. potatoes,peeled and cubed 1 Tbsp.'horseradish 1 (10 oz.)pkg. frozen peas and 1 Tbsp.white wine vinegar onions _. 2 tsp.dill weed 1 (8 oz.)can beets 112 tsp. salt 10 Mix first 5 ingredients; cover and chill at least 1 hour to flavor.Add potatoes and peas and onions; toss to mix.Add beets and toss again. Makes 4 servings. Joan Eisenhardt BROCCOLI SALAD 2 bunches chopped broccoli 1 c. salad dressing 10 slices crisp bacon, chopped 1/3 c. sugar 1/2 c or less diced:onion 2 or 3 Tbsp.vinegar 2/3 c. raisins Mix salad dressing,sugar,and vinegar all together.Add preceding ingredi- ents together and-pour dressing over vegetables. Linda Stillwell BROCCOLI SALAD 2 large heads broccoli 1 block Cheddar cheese, shredded 1 medium onion,minced 8 slices bacon, crumbled, or 1 jar bacon bits Dressing: 1/2 c. mayonnaise 2 Tbsp.wine vinegar 1/4 c. sugar Combine first 4 ingredients 1 hour before serving. Toss with dressing. BROCCOLI CASSEROLE 3 pkg. frozen chopped broccoli 114 lb. butler or margarine 1 pkg. Ritz crackers(34) Velveeta cheese Cook broccoli as directed on package. Crumble Ritz crackers. Melt butter or margarine; mix cracker crumbs and melted butter or margarine. Let crumbs absorb butter.Altemate`layers of broccoli and Velveeta cheese in a greased bak- ing dish. Cover with cracker crumbs. Bake at 350°for 45 minutes. If in long pan, bake at 250' for 30 minutes. BROCCOLI CASSEROLE 3 pkg. chopped broccoli(may use 1 stick butter or margarine(+ 4/2 2 pkg.) stick) 8 oz. Velveeta cheese 10 to 20 Ritz crackers, ground fine Cook and drain broccoli. Melt together cheese and 1 stick butter and put in casserole with broccoli. (Cracker crumbs over top with half stick of butler.)Bake W hour in 350° oven. Delicious. Margaret Hansen Carr 717-94 1 SWEET AND SOUR SALAD 1 lb. macaroni, cooked and 2 c.cubed Cheddar cheese drained 1 c. green pepper, chopped 2 c. chopped celery 1 c. shredded carrot Dressing: 2 C. sugar 3/4 C. Oil 1 c.vinegar 1/2 tsp. salt Combine first 5 ingredients. Make dressing; toss and refrigerate. TURKEY TACO SALAD r Monterey Jack 1 oz, shredded 15 oz. ground turkey Y 3/4 c.water cheese 1 env. taco mix 2 medium tomatoes, seeded and 114 c.shredded lettuce diced 1/2 c. shredded carrots 4 corn tortillas, heated and cut in -- -1/2 c.diced celery. wedges 1/2 c.-diced onion '/z c. bell pepper, diced 1 oz. shredded Cheddar Spray 10 inch skillet and heat over medium heat; add turkey. Use back of wooden spoon to crumble meat.Cook,stirring,until turkey is browned and cooked through, 5 to`8 minutes.Add water and taco mix; stir and mix well. Bring to a boil; reduce heat and simmer for about 15 to 20 minutes. - While meat mixture is simmering,in a bowl,combine lettuce,carrots,celery, pepper, and onion.Line serving platter with lettuce mixture. Top with turkey mix; sprinkle with cheese. Place tomatoes around outside. Serves 4. Mary Owens MYSTERY SALAD 1 c. cherry pie filling 1 c. mini marshmallows 1 c. crushed pineapple, drained(8 1 c.condensed milk oz.) 1 (8 oz.) container Cool Whip _ 1 c. mandarin oranges,drained'(8 1/4 c walnuts, coarsely chopped oz.) Mix all ingredients together. Pour into large bowl. Put more nuts on top if desired. Cover and refrigerate until served. Debbie Boynton GRANDIIAA'S FRUIT SALAD - '/4 tsp. dry mustard '14 tsp. salt 3 tsp.sugar Mix the preceding with: 2 Tbsp. lemon juice or vinegar 1 tsp.water 12 You will also need: 1 large or 2 small eggs 1/2 lb. marshmallow bits 1 can crushed pineapple 1/2 pt. heavy cream Beat egg(s). Put in pan with mustard, sugar, salt, water, and lemon juice or vinegar. Cook until thickened. Pour over pineapple (drained)and marshmallows. Let stand 4 hours. Just before serving,whip the heavy cream and fold in. Sue Siegard FRUIT SALAD 1 can mandarin oranges 2 sliced bananas 1/2 jar small cherries 1 apple, cut up 112 pkg.walnuts Don't drain mandarin oranges. Drain cherries. Chop nuts. Slice bananas. Cut up apple. Mix all together. Ginger Dekay WALDORF SME SALAD 2 Tbsp.lemon juice 2 Tbsp. and 2 tsp.reduced calorie 2 red apples,cored and diced mayonnaise 1 c diced celery 4 lettuce leaves 1/4 c.dark raisins 1 Tbsp.+ 1 tsp. sunflower seeds In small mixing bowl, sprinkle lemon juice over apples and toss lightly;add celery,raisins,and mayonnaise and mix until thoroughly coated.Cover with plastic wrap and refrigerate'/2 hour. To serve,place lettuce leaf on salad plate and put mixture on it and sprinkle sunflower seeds on it. Serves 4. Laura Owens CREAMY CRANBERRY SALAD 1 (3,oz.)pkg.cream cheese, 1 (14 oz.)jar cranberry orange relish softened 11/2 c.tiny marshmallows 2 c.whipped topping,thawed 1 (83/4 oz.)can pineapple, drained 1 (11 oz.)mandarin oranges, 1/3 c. chopped walnuts drained Beat cream cheese into whipped'topping.Reserve a few mandarin oranges for garnish..Stir remaining oranges,relish, marshmallows,pineapple,and nuts into topping mixture. Chill several hours. Makes b to 8 servings. Ana Kastenhu.ber CRANBERRY SALAD 1 large pkg. raspberry jello 2 c. hot water 1 c. whole cranberry sauce 1/2 c. chopped nuts 1 c. crushed pineapple and juice 1717-94. 13 Pour boiling water over jello.Cool slightly and add all other ingredients.Re- frigerate.Mix with a spoon every'/2 hour until mixture sets,otherwise fruit will be on the bottom. Elsie Puhalka RICE SALAD Cook as directed 1 package Rice-A Roni, then let cool. Add: 1 c. marinated artichokes, '/a red or green pepper, sliced quartered 1/3 c. mayonnaise 112 tsp.cunt'powder Mix all ingredients well and chill. Elsie Puhalka ROSAMARINA SALAD 1 box Rosamarina, cooked as 3/4 c. sugar directed and cooled 2 eggs 1 (16 oz.)can fruit cocktail Dash of salt 1 small bottle maraschino cherries 2 Tbsp.flour (if you like) 1 (16 oz.)can crushed pineapple 1 large Cool Whip 2 small cans mandarin oranges Drain all fruit and mix juice with 3/4 cup sugar and 2 eggs (slightly beaten). Add dash of salt and 2 tablespoons flour. Cook over low heat until thick. Cool, then mix all together,except Cool Whip.Add that just before serving. Makes large salad. Juanita Wojtanik WATERGATE SALAD Put in a large bowl 2 packages of Jell-O instant pistachio pudding. Add: 2 cans crushed pineapple (tall Plus juice to dissolve pudding cans) Add: 1 c.walnuts,chopped 2(8 oz.) containers Cool Whip 2 c. mini marshmallows Stir; done and refrigerate. Note: One-half recipe for small family Doubled makes a lot. 14 POTATO SALAD 40 lb. potatoes 1 gal.salad dressing 4 bunches celery 2 qt. sweet relish 4 green peppers 4 tsp. pepper 4 red peppers Salt 5 doz. eggs 1 scant c. sugar 2 qt.sweet pickles, chopped 1 (6 oz.)mustard 2 qt dill pickles, chopped Paprika 2 qt.chopped onions Cook potatoes. Cool and dice. Add all ingredients. Mix well. Top with pa- prika. Refrigerate.Serves 200. Methodist Church MACARONI SALAD 50 lb. macaroni 2 qt. chopped onions 6 doz. eggs Chopped pimentos 1 gal. salad dressing + 1 qt. Salt 5 chopped green peppers Pepper 4 bunches celery" 1 c.mustard Cook macaroni and drain.Rinse; let cool. Mix all ingredients together well. Sprinkle with paprika. Refrigerate.Serves 300. One;pound of macaroni feeds 6 people. Methodist Church, Enfield TACO SALAD 1 lb.hamburg 4 tomatoes,diced 1 pkg. taco seasoning 4 green onions 1 (16 oz.)jar taco sauce 8 oz.grated Cheddar cheese 1 c. Italian dressing 1 bag crushed corn chips 1 head lettuce Cook hamburg (drain). Add taco seasoning and cook. Cut up lettuce and dice onions and tomato. Put in container(big bowl).Add sauce, dressing, meat, cheese, and chips.Toss well and serve. Aileene Marranca YO YO SALAD 2 pkg. lemon jello 1 c. Cool Whip 1 c. chopped pecans 1 c. grated cheese 1 small can pineapple(crushed) Prepare jello; chill until thick. Whip up until light. Add Cool Whip, pecans, pineapple, and cheese. Whip all together. Put back in refrigerator for 1/2 hour. Serve. Aileen Marranca 1717-94 15 JICAMA AVOCADO-GRAPEFRUIT SALAD '/a c. nonfat or lowfat sour cream 1 large ruby grapefruit 2 Tbsp. olive oil 1 large avocado -" 2 Tbsp.;lime juice 1/2 lb.jicama, peeled and cubed,or 1 Tbsp.orange juice 1 large apple, cubed with 1 14/2 tsp.sugar Tbsp. lemon juice '12 tsp.poppy seeds 4 c. prepared mixed greens 1/4 tsp. salt 3 drops of liquid red pepper seasoning Whisk first 3 ingredients in bowl.Refrigerate 3 days.Peel grapefruit and take out seeds. Cut into'3/a inch pieces. Peel and pit avocado; cut into 3/a inch pieces. Toss with grapefruit,jicama, greens, and dressing in bowl. Makes 8 servings. Contains 130 calories, 2 grams protein, 11 grams fat, 8 grams carbohy- drates, 84 milligrams sodium, and milligrams cholesterol. Family Circle DIET COTTAGE CHEESE FLUFF 1 pkg.diet Jell-O(lime, lemon, or 6 oz. cottage cheese orange) 4 oz. peaches, pears, or pineapple, 7 ice cubes drained 112 c. hot water 1 Tbsp. lemon juice' Dissolve Jell-O in hot water in blender;add ice cubes 1 at a time. Blend;add —. the rest of ingredients.Whip up and put in mold. Let set.You can eat all you want. Eva Rumsey CRANBERRY JELLO SALAD 6 oz. strawberry jelio '/z c. chopped celery 1 c. hot water 1/2 c. chopped apples 3 oz. cold water 1/2 c. chopped nuts 1 c. mashed cranberry sauce Dissolve jelio in hot water; add cold water. Mix, then chill.When it begins to set, stir in cranberry sauce, celery, apples, and nuts, then reset. Eva Rumsey COOL CORN SALAD - '/a c. sour cream '/a tsp. pepper '/a c. mayonnaise 1 (17 oz.) can corn 1 Tbsp. mustard (prepared) 1 (2 oz.)jar sliced pimentos, diced %2 tsp.white vinegar 2 carrots,peeled and grated 1 tsp. sugar '/z c. diced onion In medium size bowl,make dressing by combining sour cream,mayonnaise, mustard,vinegar,sugar, salt, and pepper.Add remaining ingredients and toss to blend:..Cover and refrigerate 1 hour. Makes 4 to 6 servings. _ Ceil Dyer 116 COUNTRY SPINACH SALAD 2 (10 oz.) bags fresh spinach 2 eggs, boiled and chopped 1 c. mushrooms, sliced 6 slices bacon, fried and crumbled '/4 pkg. dry stuffing mix Dressing: 1 medium onion 1/2 c.vinegar 1 tsp. pepper 2/3 c. sugar 1 Tbsp.prepared mustard 1 tsp. salt 1;tsp. celery salt or seed 1 c. oil Toss together first 5 ingredients.Put all of dressing ingredients in blender and blend. Pour over salad and mix. SarahJane Michener CHICKEN SALAD 2 c.chicken chunks 1/2 c. slivered almonds 8 oz. drained pineapple chunks 3/4 c. mayonnaise 114 c.water chestnuts 2 tsp. soy sauce 1/2 c. quartered seedless grapes 1/2 tsp. curry powder 1/2 c. chopped celery - Lettuce_. Line a large bowl with washed and dried lettuce. Mix 9 ingredients well to- gether. Spoon on top of lettuce and serve. Elsie Puhalka SOUTHWESTERN PORK SALAD 2 tsp. chili powder 1 (10 oz.)pkg. frozen lima beans 3/4 tsp. ground cumin 11/2 c. uncooked corn kernels 1 pork tenderloin (about 1 lb.), 3 sliced green onions trimmed of fat 1 sweet red pepper, cubed 1/2 Tbsp. oil. Dressing: 114 c olive oil 1 tsp. ground cumin 114 c. apple juice or water 1/2 tsp. chili powder 2 Tbsp. fresh lime juice 1/2 tsp. oregano 2 tsp. honey 3/4 tsp. salt 1 clove chopped garlic Combine cumin and chili powder on waxed' paper. Cut tenderloin in 4 pieces;roll in spices to coat.Heat oil in skillet over medium heat.Add pork;brown on all sides, about 6 minutes. Lower heat; add 2 tablespoons water. Cook, cov- ered,6 minutes or until cooked through. Cool. Cook lima beans in boiling water 6 minutes; add corn, Cook 3 minutes. Drain; combine beans,corn, onion, and red pepper in bowl. Prepare dressing ingredients in blender; mix well. 1717-94 17 To serve,combine vegetables and dressing. Spoon onto serving platter.Ar- range pork around sides of platter. Serve chilled or room temperature. Serves 4. Family Circle SPINACH SALAD Spinach 1 can water chestnuts, drained 1 red onion,sliced thin 3 hard-boiled eggs, sliced 3/4 c. bean sprouts '/z Ib. bacon,crumbled Dressing: '/z c. sugar '/a c.red wine vinegar '/z C. oil 2 Tbsp.Worcestershire sauce '/a c. ketchup - Combine first ingredients.Prepare dressing as follows:Combine all ingredi- ents; heat until sugar is dissolved. Cool and toss with salad. Chill before serving. MEAT AND VEGETABLE CASSEROLE 1 pkg.'frozen mixed vegetables, 1 can cream of mushroom or cream cooked and drained of celery soup 1 lb.hamburger,browned with Salt and pepper chopped onion Mix ingredients together.Top with bread crumbs if desired.Bake at 350° until — browned and bubbly. BEST IN THE WEST BEANS 1 lb. ground;beef 4 Tbsp. molasses 7 lb. bacon,chopped 1 tsp. chili powder 1 onion, chopped 3/4 tsp.pepper '/z c. ketchup 2(16 oz.)cans kidney beans '/z c. barbecue sauce 2(16 oz.)cans pork and beans 1 tsp.salt 2 (16 oz.)cans butter beans 4 Tbsp. mustard' Brown beef, bacon, and onion. Drain excess fat. Combine and add all re- maining ingredients.Bake at 350' for 1 hour. Serves 20 to 24. APPLE WALNUT STUFFING 1 c. sliced celery 1 Tbsp. chicken bouillon 1 c. chopped onions 1 (14 oz.) pkg. herb dressing '/x c. margarine or butter 2 c. chopped apples 1 c.water 1 c.chopped walnuts In large skillet,cook celery and onion in margarine until tender.Add water and bouillon; cook until bouillon dissolves. In large mixing bowl, combine re- maining ingredients.Add celery mixture. Mix well; loosely stuff turkey just before 18 roasting. Place stuffing in greased casserole(leftover stuffing).Bake at 350' for 30 minutes or until hot. Woman's Day SCALLOPED CORN 2 cans creamed corn '/a c. chopped green pepper 2 c. milk 3 Tbsp. chopped pimento or red '/a c. chopped onion pepper 2 well beaten eggs Salt and pepper to taste_ 2 c. cracker crumbs Heat corn and milk. Gradually stir in eggs.Add next 4 ingredients. Mix well. Pour into greased baking dish. Bake at 350' for 30 to 45 minutes. Serves 8 to 10. Debbie Boynton NEW ENGLAND CORN PUDDING 2 cans creamed corn 1/2 tsp. thyme 2 eggs 3 strips of bacon 2 Tbsp. corn meal 3 slices cheese or 12 slices from a '/a c.bread crumbs bar of Kraft shaped like'/z lb. 'h tsp. sage butter Beat together corn, eggs, corn meal, bread crumbs, and herbs. (Note: if using "flavored"crumbs, omit herbs.) Pour into a 9x12 inch baking dish. Cut each bacon strip into 4 pieces.Alter- nate bacon and cheese on top of the "pudding." Bake 1 hour in a 350' oven. Good side dish for ham or pork or barbecued chicken in place of"stuffing." Kaye Woilney COPPER PENNY CARROTS 2 lb.carrots 1 c. sugar 1 green pepper, sliced 3/4 c. vinegar 1 medium onion, sliced> 1 tsp. Worcestershire sauce 1 can tomato soup 314 tsp. salt '/s C. oil Dash of pepper Scrape and slice carrots. Cook until crisp tender; drain. Add sliced onion and green pepper. Mix together soup, oil, vinegar, sugar, Worcestershire sauce, salt, and pepper. Blend well and pour over vegetables. Cover and refrigerate overnight. Marlene.Duffy CARROT COPPER PENNIES 2 lb.carrots, sliced and cooked _1 c.sugar 1 small green pepper, cut in strips 1/2 c. salad oil 1 small onion,sliced 1 tsp. Worcestershire sauce 1 can tomato soup 1 tsp. prepared mustard nrr-94 19 Mix all other ingredients and add carrots. Marinate overnight. Serve either hot or cold. June Drew, Dolly Clark, Ruth Boyer DEVILED HAM STUFFED TOMATOES 2(41/2 oz.)cans deviled ham 2 Tbsp. chopped onions 1 c. shredded Swiss cheese 4 medium tomatoes, quartered to 1/4 1/2 c.chopped olives(pimento) -- inch of bottom In a bowl,mix together deviled ham,cheese,olives,and onions.Spoon mix- : . ture into center of tomatoes. Chili. Makes 4 servings. Cell Dyer HERBED MUSHROOMS 4 Tbsp. hot butter(1/2 stick) 114 tsp. thyme leaves 2 lb. medium size mushrooms '/s tsp. pepper '/z tsp. salt In 5 quart Dutch oven or saucepot over medium-high heat,cook all the pre- ceding until mushrooms are tender, stirring occasionally. Donna Steel CHEESY CUCUMBERS 1 large cucumber 2 Tbsp. Ricotta cheese 1 Tbsp. fresh parsley 2 Tbsp. shredded Cheddar cheese 1 Tbsp. cream cheese In small bowl',whip cream cheese and Ricotta cheese. Set aside. Slice cu- cumber in half lengthwise.With small teaspoon,scoop out seeds.To each cucum- ber half, add cheese mixture. Sprinkle shredded Cheddar and parsley on top. - Refrigerate 1 hour,covered,with plastic wrap.To serve,unwrap and cut each half into b pieces. Mary Helen Owens SPINACH BAKE 7 pkg. frozen chopped spinach, 1/2 c. milk cooked and drained 2 Tbsp. chopped onions 1 c. cooked rice 1/2 tsp. Worcestershire sauce 1'c. shredded sharp cheese 2 lightly beaten eggs Mix first 7 ingredients and pour into an 8x8 inch greased baking dish.Spread 114 cup cheese.:and bread crumbs over the cheese.Dot with.margarine,Bake in a " 350'F. oven for 25 to 30 minutes or until light brown. Elsie Puhaika 20 SPINACH PIE 2 Tbsp. margarine Dash of nutmeg 3/4 c chopped.onions Dash of pepper 2 cloves minced garlic 8 eggs, beaten 2 Tbsp. flour 11/2 c.drained spinach 9 c.skim milk 4 oz. Cheddar cheese, shredded 114 tsp. salt Grated Parmesan cheese In saucepan, melt oleo;add onions and garlic and saute until tender.Add flour and stir quickly to mix. Gradually add milk. Cook and stir until smooth; add salt,nutmeg, and pepper. Mix well. Cook until mixture is thickened; remove and let cool. Put sauce in mixing bowl; add eggs and mix well. Add spinach and cheeses and mix until thoroughly blended. Spray 9 inch pie plate with Pam. Pour in spinach mixture. Bake at 350° until top is puffed and lightly browned, 40 to 45 minutes. When inserted knife comes out clean, it is done. Coal 5 minutes. Serves 6: Mary Owens CAULIFLOWER AU GRATIN 2 Tbsp. + 2 tsp. reduced calorie Dash of white pepper oleo Dash of nutmeg 2 Tbsp. ail-purpose flour 2 c. cauliflower florets 2 c.skim milk 4 oz. Cheddar cheese,shredded '/z tsp. salt In 1 quart saucepan over medium heat,melt oleo;add flour and stir quickly to combine.Stirring constantly,gradually add'milk;stir in salt,pepper,and nutmeg. Reduce heat to tow and cook, stirring, until sauce is smooth and thick- 10 to 15 minutes. Preheat oven to 350°F. in 2 quart casserole. Arrange cauliflower florets; top with sauce and sprinkle cheese over. Bake until cheese is melted and lightly browned, 15 to 20 minutes. Makes 4 servings. Jean Owens BROCCOLI CASSEROLE 3 pkg. chapped broccoli 1/4 lb. oleo 1 pkg. Ritz crackers(34) Cook broccoli as per package instructions.Drain well. Make 1 package Ritz crackers into crumbs. Melt oleo; pour over crumbs and let absorb. Place cooked broccoli into greased baking dish'. Alternate layers of broccoli and Velveeta cheese.Place crumbs on top and bake at 350° for 45'minutes.If in long pan,bake at 250' for 30 minutes. Ana Kastenhuber 1717-94 21 BROCCOLI CASSEROLE 2 pkg.frozen broccoli or fresh, 1 medium onion, chopped and chopped cooked 2 eggs 1/2 c. buttered Italian crumbs 1 c. regular cream of mushroom or '/a c. grated Cheddar cheese celery soup (optional) '/z c. mayonnaise Cook broccoli according to package and drain. Beat eggs and soup to- gether. Add mayonnaise and onions. Add to broccoli. Put in greased casserole dish.Sprinkle bread crumbs on top. Bake at 350° for 30 to 35 minutes. Can use Cheddar and cup Port wine cheese. Delia Snyder ASPARAGUS OMELET - 3 c. diagonally sliced asparagus '/a tsp. pepper -1/2 c thin sliced.onion 12 eggs 1 Tbsp. oleo or oil 6 Tbsp.water, divided 2 Tbsp. fresh basil, chopped Nonstick spray '14 tsp. salt Additional toppings(optional) In medium skillet,saute asparagus and onion in oleo until crisp tender.Add salt,pepper,and basil;heat thoroughly.Set aside.For 1 serving, beat 2 eggs and 1 tablespoon water;;spray pan. Heaton medium high. Add egg mixture to hot pan.As eggs set, run spatula under and let egg go under.When cooked,remove from heat. Place'/z cup asparagus mixture on one side of omelet, Place on plate; add other toppings if you wish. Fold over. Toppings: Crisp bacon Cheese Cooked sausage Diced tomatoes Sauteed chicken Choice of stewed tomatoes, sour -- Minced onion cream, or plain yogurt Continue for rest of eggs. GREEN BEANS (BAKED)" 1 c. cream of mushroom soup 3 c. cooked green beans 1/2 c. milk 1 can(31/2 oz.)French fried'onion 1 tsp.`soy sauce rings Blend soup,milk,soy sauce,and dash of pepper in 1 quart baking dish. Stir in beans and '/z can onions. Bake at 350° for 25 minutes. Stir and top with re- maining onions. Bake 5 minutes more.Serves 4. Juanita Wojtanik 22 RANCH BEANS 2 c, chopped onions 1 tsp. dry mustard 1 lb.ground beef 2 tsp.vinegar 1 tsp. salt 2 (1 lb.)cans pork and beans '/2 c. catsup 1 can kidney beans,drained Saute onion;add beef and brown.Add remaining ingredients.Put in casse- role and bake at 400° for 40 minutes. Great for picnics! Beverly Brown BAKED BEANS 6(No. 10)cans Northern beans 5 oz.Worcestershire sauce 3 lb.bacon 3 lb. chopped onions 4 lb. brown sugar 1 (16 oz.) mustard 2 (16 oz)molasses(dark) Drain beans, all but 1 can. Fry bacon. Drain and break into pieces.Add all the rest of the ingredients and mix well. Bake in slow oven at 300° to 325° for 3 hours. Serves 175. Enfield Valley Grange 295 BAKED LIMA BEANS 1 lb. lima beans 1/4 tsp. dry mustard 1/2 lb. bacon. - 1 small onion,chopped 1/2 c.`white sugar Salt and pepper to taste 1/3 c'vinegar Parboil beans in 114 teaspoon soda and 1 teaspoon salt for 5 minutes. Drain and rinse.Add small amount of water and bring to a boil.Reduce heat and sim- mer until tender. Place into baking dish with liquid. Add sugar, vinegar, mustard, sliced bacon,salt,and pepper.Slice bacon on top. Bake in slow oven for 2 hours (350°). Della Snyder IOWA RICE 1 c. raw rice 1 can cream of celery soup 1 pkg. onion soup mix 1 soup can water 1 can chicken gumbo soup Mix together in 2 quart casserole dish. Cover with foil. Bake at 350° for 11/2 hours. Marlene Duffy RICE SALAD 1 pkg.chicken Rice-A Roni 12'green olives, cut up fine m" 4 chopped green scallions(tops 1 jar artichokes in oil(6 oz.),cut up included)or chopped onion 114 tsp.curry powder 1/2 green:pepper,:cut up fine 1/3 c. mayonnaise nrr-94 23 Cook rice as directed on package. Cool. Mix mayonnaise with curry pow- der.Add some liquid from artichokes as needed to make moist. Mix together and refrigerate. THAI RICE 1 lb. ground beef 2 c. water 1 onion, chopped 1 tsp. salt 1 can water chestnuts 4 Tbsp. soy sauce 1 c. rice Brown ground beef and chopped onion. Put rice in cold water; cover and boil 20 minutes, covered, turning down flame to slow boil. Add water chestnuts, soy sauce, and beef-onion mixture. Alan Krayniak --- FRIED RICE 3 strips bacon, diced 114 c.frozen green peas,thawed /4 e. chopped green onions and 1 egg, beaten tops 4 c. cold cooked rice 1/3 c. diced red bell pepper 2 Tbsp. soy sauce Cook bacon until crisp. Add green onions, red pepper, and peas. Stir-fry 1 minute.Add egg and scramble.Stir in rice and cook until heated.Add soy sauce; cook and stir until heated through.Serve immediately. GREEN-GOLD ZUCCHINI CASSEROLE 2 medium squash(1'green, 1 1 tsp. oregano yellow) 1 small onion 11/2 c.sharp cheese Bread crumbs 3 eggs Mix together squash and cheese.add eggs,chopped onion,and oregano; layer with a layer of bread crumbs between each layer, ending with bread crumbs. Bake at 350° for 40 to 45 minutes. Note: Very good for a winter pickup. Joan Eisenhardt ZUCCHINI CASSEROLE 2 lb. zucchini (1 large), diced or cut 1 c. shredded carrots thin 1 (8 oz.)pkg. stuffing mix 114 c. chopped onion 1 c. sour cream 1 can cream of chicken soup 1/2 c. buffer or oleo In saucepan,put zucchini and onions.Boil about 1'5 minutes. Drain and add soup, sour cream, and carrots. Melt '/2 cup butter; add'stuffing mix. Mix well. Put half of stuffing mix into bottom of casserole. Add zucchini mixture; top with re- maining stuffing mix. Bake at 350' for 35 minutes. Ana Kastenhuber 24 HARVARD BEETS 3 c. fully cooked beets,sliced or 1/2 tsp. salt diced 1/2 c. mild cider vinegar, reduced '/z c.sugar with 2 Tbsp. water 1 Tbsp.cornstarch 2 Tbsp.butter(optional) Cook and stir all ingredients, except beets, until thick and clear.Add beets and cook in double boiler or over low heat for about 30 minutes,stirring frequently. Add 2 tablespoons butter(optional). Gladys Willis CHEESY POTATOES 2 lb.frozen hash browns 2 c. sour cream Salt and pepper to taste 2 c. onion 2 cans cream of chicken soup 2 c. shredded sharp cheese 1/4 c.milk Mix all together; spread in greased dish. Sprinkle with 1 cup corn flake crumbs. Slice butter overtop. Bake at 350' for 40 to 60 minutes. PARMESAN POTATOES 4 large potatoes, peeled and sliced '/a c. grated Parmesan cheese thin 4 tsp. salt 2 c. milk Dash of pepper 1/2 c.,heavy cream Put milk,potatoes,salt,and pepper in top of double boiler.Cook 30 minutes. Pour in baking pan.Pour on cream and top it with Parmesan cheese.Bake at 350' for 20 minutes. - Rhonda Connors CANDIED SWEET POTATOES 1/4 c"buffer ormargarine '/z tsp. salt 1 c.brown'sugar, firmly packed 1/4 tsp. cinnamon 114 c. orange juice 4 to 6 medium size sweet potatoes Cook and peel sweet potatoes.Cut lengthwise and place in baking pan. Combine butter, brown sugar,orange juice,salt,and cinnamon in a pan. Bring to a boil. Boil 2 minutes. Pour over sweet potatoes. Bake in 350, oven for about 30 minutes. Spoon syrup over potatoes and turn once. May garnish with chopped nuts.Serves 6 to 8. Ruth H. Boyer 1717-94 25 POTATOES AU GRATIN 11/2 Tbsp. butter 1 c. Cheddar cheese soup '/z tsp.salt 1 tsp. grated onion 1 tsp. caraway seeds 1 (9 oz.) pkg. frozen mixed '/a tsp. pepper vegetables 1/4 tsp.paprika 1 (10 oz.)pkg. frozen French fries 1 c. milk 1 (4 oz.)can mushrooms 1 can Spam Melt butter; blend in flour and seasonings. Gradually add milk. Cook and stir over heat until mixture thickens and comes to a boil. Cut Spam into bite-size - pieces'.Add to first mixture with other ingredients. Put in 11/2 quart casserole. Bake at 400, for 25 to 30 minutes or fill top is well browned. LaNetta Husted ALL IN ONE SKILLET 8 to 10 sliced potatoes 1 can Mexicom 114 c.chopped onion 5 to 7 hot dogs* 1/4 c.chopped pepper Salt and pepper to taste Cut potatoes and fry in skillet.Add onion and pepper.Add Mexicorn. Slice up hot dogs and add to skillet. Simmer until done. * rielbasa may be used instead of hot dogs. Debbie Boynton FARM STYLE POTATO SWIRL 4 to 5 large potatoes 3 Tbsp. chopped parsley 3 to 4 green onions,sliced 1/2 c. diced Mozzarella cheese 2 cloves minced garlic 1 smoked sausage, sliced 2 Tbsp. butter 2 Tbsp.Parmesan cheese 3/4 c. hot milk 1 tsp. thyme or sage leaves Dash of black pepper 2 egg yolks Dash of nutmeg Cube potatoes and place in a large saucepan.Cover with cold water;add a dash of salt.Bring to a boil. Cover and simmer 20 minutes or until tender. Drain; - mash. Add green onion-garlic mix. Add butter, hot milk,egg yolks, pepper, and nutmeg. Whip until light and fluffy. Add parsley. Add Mozzarella, sausages, and Parmesan cheese.Spoon into a buttered ovenproof dish.Sprinkle with herbs. Ar- range_some sausage slices on top. Heat under broiler until lightly browned and hot,about 5 to 7 minutes. Ana Kastenhuber 26 HERBED RED POTATO SALAD 2 c. red potatoes(small) '/a c. buttermilk 114 c.chopped red onion 3/4 c. lowfat cottage cheese 1/4 c.chopped parsley 1 Tbsp.vinegar(balsamic) 2 Tbsp. finely cut chives 1 tsp.vegetable powdered bouillon 1 Tbsp. chopped dill 11/2 tsp. lemon juice Low-cal sour cream dressing Boil potatoes in water to cover in large saucepan until tender; drain. Soak onion in ice water 30 minutes.Drain.Cut potatoes into small cubes. Place in large bowl.Add onion,parsley,chives,and dill.Combine in small bowl cottage cheese, buttermilk,vinegar, bouillon granules, and lemon juice.Whirl until well mixed and smooth (in blender). Pour dressing over potato mixture.Toss to combine. Chill until served. Makes b servings. Family Circle POTATO AND KALE SOUP 4 c. dark green kale or collard 4 c. chicken bouillon greens or cabbage 114 tsp.black pepper 12 oz. cooked potatoes,diced Wash greens thoroughly. Discard stems and discolored leaves. Pile greens or roll cabbage leaves andcut into strips.This can also be done in food processor. Add to potatoes with bouillon; bring to boil and fast simmer for about 10 minutes. Do not overcook greens.Stir in pepper. Ready to serve. Makes 4 servings. Jean Owens _ 1717-94. :. 27 The Frost Is On The Ground _ Don't Wait for The Snow Call Us To Get Your Fuel Oil Delivered Serving Homes and Farms in Tompkins Co. Area We Offer: �- Automatic Delivery • Call-in Service _l Budget Plan • Competitive Prices ' " oars (-"- V Fuel Oil • K-1 Kerosene _ � Gasoline 24 Hours „ Diesel Fuel 7 Days a Week Dan's Fuel Service 2102 Mecklenburg Rd., (Enfield) Ithaca, NY 607-273-6015 HOLTON'S PHARMACY INC. _ HOME HEALTH CARE • OSTOMY SUPPLIES 9 AM - 8 PM DAILY SAT. TO 6 PM SUNDAYS AND HOLIDAYS 9 AM - 1 PM 15 E. MAIN STREET TRUMANSBURG, NY TELEPHONE - 387-6661 ,7,7-94 Charlie's Towing - Repair 24 HR. 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