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Home My WebLink AboutBaptist cb 2.pdf MAIN DISHES CABBAGE ROLLS 2 lb. hamburg 1 large onion, chopped 3/4 lb. pork(ground) Salt and pepper 1 c rice(raw) 1 large head cabbage Cut core from cabbage and place in just enough water to steam leaves loose. Mix all preceding together. When leaves are ready, place mixture on and roll up;tuck in ends. Save water and add enough tomato juice on cabbage rolls until covered. Should cook moderate heat about 2 hours. I also put can of sauerkraut on top of cabbage rolls while cooking. Marian Shippos _ THREE LAYER DINNER 1 lb. hamburg 11/2 tsp. salt 1 small head cabbage '/a tsp. pepper 3 c. diced raw potatoes 1 c. milk Shred cabbage and put half of it in bottom of a greased casserole. Next, add 1/2 of the diced potatoes and '/z of the hamburg. Sprinkle salt and pepper over each layer. Add remainder in the some way, having hamburg on top. Add milk and bake 2 hours. Lena Garvin CABBAGE ROLLS 12 cabbage leaves '/a tsp. pepper 1 lb. hamburger '/a tsp. garlic powder 1/2 c uncooked:instant rice 1 jar tomato sauce 1 medium onion, chopped Cover cabbage leaves with boiling water for about 10 minutes until leaves are limp.Drain. Mix hamburger, rice, onion, pepper, garlic, and 1/2 cup of tomato sauce. Place a large tablespoon of mixture at the stem end' of each leaf. Wrap leaf around mixture,folding in sides. Place rolls,seam side down, in baking dish. Spray dish with Pam and put a little sauce on the bottom first.Cover rolls with remaining sauce. Cover and bake at 350' for 45 minutes. Susan Howser 1717-9 29 CABBAGE ROLLS WITH TOMATO SAUCE 12 large cabbage leaves 1 tsp. caraway seeds (optional) 1 lb.ground beef 1 egg 1 c.cooked rice 21/4 Tbsp. salad oil 2 Tbsp.finely chopped onion 2(8 oz.) cans tomato sauce 1 tsp. salt 1/4 c.water 'A tsp. pepper Steam cabbage leaves until tender; cut away thickest part of rib. Combine meat, rice, onions, eggs, and seasonings. Divide mixture into 12 portions; wrap each in a cabbage leaf.Secure with toothpick.In a large skillet,brown rolls lightly in oil.Reduce heat add tomato sauce and water.Cover and cook about 40 min- utes. Serves 6. Ruth Connors HUNGARIAN CABBAGE ROLLS 2 lb._ground chuck 1 egg 1 pkg. ham / head cabbage 1 c. rice 1 large can mushrooms Salt 2 cars tomato paste Pepper Boil cabbage.Roll cabbage leaves and stuff with mixture. Dice extra cab- bage and put on bottom of pan.Spread tomato paste on top.Add water. Bake at 300° for 1 to 2 hours.When almost done,mix 1 tablespoon flour with 1 cup cold -water in fry pan.Brown,then pour over pan of cabbage rolls. Boil and serve. Ginger DeKay — HAM 'N CABBAGE STEW `11/3 Tbsp. margarine 1 bay leaf '/z c.diced onion '/a tsp.caraway seed 1 minced garlic clove '/a tsp.pepper 8 oz. cubed ham,cooked 2 c. water '/z c.sliced mushrooms 2 packets instant beef broth 4 c.shredded cabbage 1 Tbsp. cornstarch 2 c.sliced carrots(finch) 2 Tbsp. water In 5 quart saucepan,heat margarine; add onion and garlic.Saute until on- ion is soft.Add ham and mushrooms.Saute 2 minutes.Add cabbage,carrots,bay leaf,caraway seed,and pepper;continue sauteing 5 minutes longer.Stir in broth and water; bring to a boil.Reduce heat. Cover and let simmer(stirring occasion- ally) for 30 minutes. Stir in dissolved cornstarch and let simmer, uncovered, until mixture thickens,about 5 minutes.Remove bay leaf before serving.Makes 4 serv- ings. Jean Owens 30 HALUPKAS - UKRAINIAN STUFFED CABBAGE 31/2 lb. head cabbage 1 c. rice 2 lb. ground beef and pork 1 large onion, chopped 1 egg 1 can tomato soup 3 tsp. salt 1/2 c. cider vinegar '/a tsp. pepper 3 c. salted water 'h tsp. oregano orfavorite spice; Cut core from cabbage head; place it in a pot of boiling water, cut side down,and cook until tender.As outer leaves become soft,remove them one at a time and cool Shave down thick stems. Boil and drain rice. Mix with meat, egg, chopped onion, salt, and pepper. Form into oval shapes and wrap neatly in cabbage leaves. Chop any unused cabbage leaves, reserving 3 or 4 for top of pot. Place chopped leaves in bottom of cooking pot; add rolled cabbage (Halupkas). Cover with tomato soup. Add water and vinegar.Cover with leftover cabbage leaves. Cover with pot lid or alu- minum foil and cook gently for 2 or more hours. Eva Krayniak ZUCCHINI STEM! 1 lb. sweet Italian sausage 1 tsp.Italian dressing 1/2 lb. hot sausage 1 tsp. oregano 2 c.chopped celery- 1 tsp. sugar 2 lb.diced zucchini (3 c.) 1/2 tsp.basil 1 c. onion,chopped '/a tsp. minced garlic 2 cit.tomatoes or tomato juice 2 green peppers or carrots, cubed 2 tsp salt Brown meat and drain; add celery and cook 10 minutes. Add remaining ingredients, except green pepper. Cook until done; add peppers during last 10 minutes. Donna Steel VENISON STEW 2 lb.cubed venison 1 Tbsp. chopped parsley Salt and pepper 1/2 c. water 3 stalks celery, cut in 1:inch pieces 1/2 c. dry red wine '12 c. chopped onion 1 (8 oz.)tomato:sauce 2 cloves minced garlic 1 (9 oz.)pkg. artichoke hearts Salt and pepper cubed meat. Brown tightly in 2 tablespoons butter or oil. Put celery and onion in crock pot.Add browned meat and remaining ingredients. Cover and cook on LOW 7 to 12 hours (stirring occasionally). Serve over rice or buttered noodles. 1717 94 31 IRISH BEEF STEW 2 lb. beef round 1 sprig parsley 11/2 Tbsp. flour Pinch of thyme 1 tsp. salt 3 carrots, cut in 2 inch pieces 114 tsp.pepper 1 turnip,cut in 2 inch pieces 1/2 tsp. dry mustard 2 onions, quartered _ 2 Tbsp.oil 4 stalks celery,cut in 2 inch pieces 1 can beef broth 2 sliced tomatoes Water 2 Tbsp. cornstarch 1 tsp. sugar Mashed potatoes 1 bay leaf - Cut beef in 2 inch chunks. Coat with flour mixed with salt, pepper,and mus- tard. Brown in oil; stir in any remaining seasoned flour. Add broth and water to make 2 cups.Add sugar, bay leaf,parsley,and thyme.Cover and simmer about 11/2 hours or until beef is tender.Add carrots, turnips, and onions.Top with celery and tomatoes. Cover and cook an additional 10 minutes.Remove bay leaf and parsley. Mix cornstarch with 2 tablespoons cold water.Stir into stew and cook for a few minutes longer.Stir occasionally. Serve with mashed potatoes. Eva Krayniak MACARONI SALMON SQUARES 1 c. elbow macaroni 1/2 c. shredded American cheese 1/4 c. butter 1 (1 lb.)can salmon, drained and 114 c. flour flaked 1 tsp.salt 1 Tbsp. lemon juice 1 c. milk 1 Tbsp. chopped pimento 2 eggs, slightly beaten 1 tsp.Worcestershire sauce Cook macaroni in boiling water. Drain and set aside.Melt butter in a sauce- pan or double boiler; stir in flour and salt.Gradually stir in milk; cook on low until thick.Add small amount of hot mixture to beaten eggs.Return to pan.Stir in shred- ded cheese, salmon, lemon juice; pimento, Worcestershire sauce, and cooked macaroni.Turn into buttered 9 inch pan and bake at 375'for 25 to 30 minutes.Let stand 5 minutes before serving. Ruth Connors TUNA CAKES 6 oz drained tuna 1 tsp.fresh chopped parsley 12 saltines, crushed 114 tsp.Worcestershire sauce 1 egg,beaten Dash of pepper 4/4 a skim milk 1 tsp.margarine 1 Tbsp. minced onion In medium bowl,combine all ingredients,except margarine,and shape into 6 equal patties. In nonstick skillet,melt margarine;add patties and cook over me- dium heat,turning once,until browned on both sides. Makes 2 servings of 3 patties each. Mary Owens 32 CODFISH PIE 1 c.flaked cooked cod 2 eggs i 2 shots of Tabasco sauce 2 Tbsp. cream 2 Tbsp.,minced green onion 4 individual pie crusts 2 c.hot mashed potatoes Mix fish, 1 tablespoon onion,Tabasco sauce,and potatoes with beater.Con- tine beating,adding 1 egg at a time, then cream them until fluffy. Press into pie crusts.Sprinkle with remaining onions.Dot with buffer and bake at 375° for about 30 minutes. Tina Kastenhuber, North Carolina STEAMED RAINBOW TROUT WITH LETTUCE AND PEAS 3 Tbsp. chopped fresh mint Salt and pepper 1 Tbsp. shredded lemon peel 4 whole trout(about 8 oz. each) 1 clove minced garlic 1 Tbsp. lemon juice 1 c frozen peas 8 to 12 lemon wedges 3 c.shredded romaine lettuce Mix mint,lemon peel,garlic,peas,and romaine lettuce;season to taste with salt and pepper.Pat mixture into a mound on an 8 to 10 inch rimmed microwave- safe plate. Rinse fish and pat dry. Neatly arrange trout cavity down and heads in some direction over lettuce, leaning fish against each other. Cover and micro- wave on HIGH for 4 minutes.Turn trout end over end.Microwave,covered,on HIGH 5 to 7 minutes more or until looks translucent or wet inside when cut in thickest part. Let stand, covered, 3 minutes. Sprinkle with lemon; transfer to individual plates. Spoon lettuce mixture alongside. Garnish with lemon wedges. Tina Kastenhuber, North Carolina ROGER BROWN'S FAVORITE SCALLOPED OYSTERS 1 pt. oysters 114 c. oyster liquid 2 c. soda cracker crumbs '/a c. milk '/z c. melted butter Salt and pepper 1 tsp. salt' Mix crumbs and butter. Butter baking dish; put layer of crumbs on bottom, then oysters, salt, and pepper. Pour '/z of oyster liquid and part of milk. Another layer of crumbs, rest of oysters, remaining liquid, and milk. Cover top with re- maining crumbs and bake '/z hour in preheated oven at 350°F. May be prepared ahead of time, but kept cool until baking. Just 2 layers is secret! Bridgette TUNA AND NOODLE CASSEROLE 1 (12 oz.);pkg. wide noodles, 2 cans cream of mushroom soup cooked 1 pt. milk, stirred in soup 1 (121/2 oz.)can chunk tuna, drained 717-94 33 Mix all ingredients in a 9x13 inch baking dish. Dot top with butter or marga- rine (about yz stick).Sprinkle top with'/z tube or square of soda crackers, rolled to fine crumbs.Bake at 350°F.for 40 minutes. Serves 10. June Drew OPEN FACE REUBENS Sliced rye bread Swiss cheese slices Sauerkraut Onion rings(raw) Comed beef slices Kraft Thousand Island dressing Toast rye bread;top with sauerkraut,meat,cheese,and onions.Serve open style with dressing. Cell Dyer SHRIMP'SANDWICH 1 can shrimp- 1/2 tsp. celery seeds or celery 2 c. grated cheese Dash of curry 2/3 c. salad dressing (mayonnaise) English muffins I large onion, grated' Combine first 6 ingredients.Toast English muffins; spread mixture on English muffins and heat for a few minutes in the oven on 350°. SHRIMP SOUFFLE b Tbsp.butter 114 tsp.curry powder 51/2 Tbsp. flour 1114 c. shrimp 11/2 c. milk 5 eggs '/a Up.salt Worcestershire sauce 114 tsp. paprika Tomato sauce Melt butter; stir in flour. Gradually add milk; add salt, paprika, and curry powder.When sauce is thick and boiling, add shrimp. Beat well 5<egg yolks; add to mixture. Stir slowly over low heat for a minute or 2.Take off fire; add Worcester- shire sauce(1 tablespoon).Cool.Whip until stiff 5 egg whites and salt. Fold lightly into the sauce. Bake in ungreased 9 inch baking dish at 325°. After 10 minutes, bake the souffle until firm,about 35 minutes, at 350 Serve with a tomato sauce. Serves 6. YUMMY MEAT LOAF 2 lb. ground beef 114 c. onion 13 c. dry bread crumbs 1 tsp. salt 314 c. milk '/a tsp. pepper 2 eggs, slightly beaten Sauce: - '12 C. catsup 1/2 tsp. dry mustard 1/2 c. brown sugar 34 Use'/2 sauce in meat mixture. Pour remainder over the top. May use Ched- dar cheese'over top. Bake 45 to 60 minutes in350°'oven. I use Pepperidge dressing rather than bread crumbs. It adds a good sea- soning., My daughter, Linda, of Colorado Springs gave me the popular recipe. Doris Hansen Snow HAMBURG CASSEROLE 3/4 stick oleo. 1/2 c. chopped onions 1 lb. hamburg 1 pt. corn 1 pt.tomatoes 8'oz. noodles Melt oleo; add onion and beef. Cook till brown. Add com,tomatoes, and cooked noodles.Simmer 15 minutes. Serve. Very good with tossed salad. Aileen Marranca BOSTON BURGERS 1/2 lb.:ground beef '/z tsp. salt 1/4 c.chopped onions Dash of pepper 1 (22 oz.)can baked beans ' 8 hamburger buns,split and toasted '/a c.chili sauce 1,(4 oz)shredded sharp Cheddar Brown meat; drain. Add onion.Cook until tender; stir in beans, chili sauce, and seasonings.Cover;simmer 20 minutes.Fill buns with meat mixture and cheese. Makes 8 sandwiches. Cell Dyer FROSTED MEATLOAF 11/2 lb. ground beef '/z tsp. salt 1 can Campbell's golden Large dash of pepper mushroom soup 2 c. mashed potatoes 1 c. small bread cubes '/a c. water '/a c.finely chopped onion 1 to 2 Tbsp. drippings 1 egg, slightly beaten Mix together ground beef, '/z cup soup, bread cubes,onion,salt, and pep- per.form into firm loaf; place in shallow pan. Bake at 350 for 1 hour. Frost with mashed potatoes continue baking for 15 more minutes.Blend together remaining soup, water, and drippings from pan. Heat and serve as a gravy. Ruth Connors DON'S ORIGINAL SLOPPY JOES 1 lb.lean hamburg 2 Tbsp. chili powder 1 medium chopped onion 1 or more c. ketchup 1 Tbsp. chopped green pepper 1717-94 35 F, Cook hamburg and next 2 ingredients. Drain. Add remaining ingredients and let simmer for a few minutes. Spoon onto hamburg rolls and enjoy! In loving memory of Don Corey,Jr. YUM-A,SETTA 2 lb. hamburger 1 (16 oz.)pkg. egg noodles '/a onion 1 (8 oz.)pkg.process cheese 1 can tomato soup(undiluted) Salt and pepper to taste 1 can cream of chicken soup Little brown sugar (undiluted) __.. Brown hamburger with salt, pepper, brown sugar, and onion. Add tomato soup.Cook egg noodles;drain. Add cream of chicken soup. Layer hamburger mixture and noodle mixture in casserole dish with process cheese between layers. Bake at 350°for'/z hour. BARBECUED HAMBURGERS 21/2 lb.ground beef 1 medium onion, diced -1/2 c. dry oatmeal - 2 tsp..salt 1 small can evaporated milk Pepper Mix together and snake small meat balls. Heat on stove 1/2 cup catsup, 1/2 cup water,2 tablespoons vinegar, 2 tablespoons brown sugar, and 1 medium on- ion,diced.Pour this mixture over meat balls. Heat oven to 375'.Bake 35 minutes. Turn meatballs while baking. R.H.B. SLOPPY JOSS _. 1 lb. hamburg 114 c. brown sugar 1 medium onion, chopped 1 Tbsp. ground cloves 1 green pepper, chopped Dash of salt 1 C. catsup Cook meat, pepper, and onion. Drain off fat. Add catsup, brown sugar, cloves, and salt. Simmer for hour. Serve on hard rolls. Marlene Duffy -- TERIYAI4 SLOPPY DOES 1 lb. ground beef(lean) 1/3 c.tomato paste '/a c. chopped onion 1/2 c.ketchup '/a c.celery 2 tsp. cider vinegar 114 c. chopped green pepper '/a to 1/2 c.water _ 1 clove garlic, crushed 6 (2 oz.) hamburger buns, split 3 Tbsp. teriyaki sauce Brown ground beef in nonstick skillet over medium heat. Remove and drain on paper towel.Add onion,celery,green pepper,and garlic to the pan and saute until tender. Return meat to skillet.Add teriyaki sauce,tomato paste,ketchup,and Vinegar,stirring well.Reduce heat to low and simmer 15 minutes,stirring frequently. 36 Add water until desired consistency is reached; simmer additional 5 minutes. Di- vide meat mixture evenly over each bun half and top with other half. Serve. Diabetes Management TICKLE A TACO 1 lb. ground beef 1 can Nacho cheese soup 4/4 c. chopped onion 6 taco shells 1/4 tsp. chill powder Shredded lettuce 1/4 tsp. ground cumin Chopped tomatoes In frying pan over low heat,cook beef, onion, chili powder, and cumin till browned.Drain.Stir in cup soup.Reduce heat;simmer 5 minutes.Stir.in a 1 quart saucepan, heat remaining soup over low heat. To serve, fill each shell about 1/3 full. Spoon on some hot soup. Makes 6 tacos. Juanita wo)tanik ITALIAN MEAT LOAF 112 lb. ground beef 1 tsp. oregano or Italian 1/2 lb. Italian sweet sausage '/2 tsp. salt 2 c. bread crumbs 1/4 c. chopped parsley 3/4 c.tomato juice 1/4 c. grated cheese(Parmesan or 1/2 c grated onion - Romano) 2 eggs, well beaten Combine beef and sausage,then mix all other ingredients together. Bake in 9x5 inch loaf pan at 350°F.for 11/4 hours.Let stand 15 minutes before slicing. Serve with hot tomato sauce or spaghetti. Serves 8. June Drew CHICKEN CORDON BLEU 4 chicken breasts (boneless) Bread crumbs 4 slices deli ham 1 egg, slightly beaten with a little 4 slices Swiss cheese water Brick Swiss cheese 1/2 can milk(soup can) 1 can cream of chicken soup Sauce: In saucepan,cook cream of chicken soup with 1/2 can of milk. Add brick of Swiss cheese. Beat chicken to flatten out. Put slice of ham and slice of Swiss cheese on chicken;roll up.Dip in egg;coat with bread crumbs:Prepare sauce. Put in baking dish.Cover with sauce. Bake at 350' for about 45 minutes. CHICKEN AND RICE 2 c. rice 1 can cream of mushroom soup 2 c.boiling water 1 can cream of celery soup 2 cans cream of chicken soup 4 or 5 chicken breasts ,7 7-94 37 Mix water and rice. Pour into bottom of pan. mix soup together; spread a little on top of rice.Put chicken on rice;cover with remaining soup.Cover dish and bake on 350 until chicken is done. Cheryl Oltz RICE MEAT BALLS 1 c. Minute rice 1/2 tsp.sugar 1 lb. hamburg 21/2 c.tomato juice 1 egg '/a tsp.marjoram 2 tsp.onions Dash of pepper 2 tsp. salt Combine rice,meat,egg,onion,salt,marjoram,pepper,and cup tomato juice. Mix lightly. Shape into 18 balls and place in skillet; add sugar to the re- maining 2 cups tomato juice. Pour over meat°balls; boil, then reduce heat and simmer for 15 minutes. Cover and baste occasionally until done. Eva Rumsey PO-MANS RIBS AND RICE 2 to 3 lb. short ribs '/2 tsp.salt 1 (101h oz.)condensed onion soup 1/2 to 1 tsp.Tabasco 1 (4 oz.)can mushrooms Pepper sauce 1 c. beef bouillon Hot cooked rice Brown ribs in Dutch oven.Combine remaining ingredients,except rice, plus 1/2 cup water; pour over ribs. Cover and simmer about 21/2 hours. Serve with hot cooked rice. Serves 4. Cell Dyer CREAM TUNA AND RICE 1 c. water 11/2 c.Minute rice or long grain rice "1/2 c. milk - - (raw)_. . 1/2 tsp.dill weed (optional) 1 c. drained tuna '/a tsp. salt 2 Tbsp. chopped parsley b slices process American cheese Bring water,milk,dill weed,and salt to a boil on medium heat.Add cheese; cook and stir until cheese is melted. Stir in rice, tuna, and parsley. Cover;remove from heat. Let stand 5 minutes or until liquid is absorbed.Stir. Makes 4 servings. Virginia Mead BARBEQUE RICE AND BEANS 1 small onion,chopped 1/2 c.barbeque sauce - 1 small green pepper, diced 1 beef bouillon cube 1 Tbsp.oil 1/4 tsp. garlic powder 1 (151/4 oz.)can kidney beans 11/2 c.Minute rice 11/2 c. water ..-_. Cook and stir onion and pepper in hot oil in a saucepan until tender,but not browned.Stir in beans,water,barbeque sauce,bouillon cube,and garlic powder. 38 Bring to a boil. Stir in rice;cover.Remove from heat.Let stand 5 minutes. Fluff with fork.Makes about b servings. Ginny Willett RICE'HAMBURG CASSEROLE 1 lb. hamburg 1 Tbsp. soy sauce 1 Tbsp. oil 1 can mushroom soup 1 chopped onion 1 can water Chopped celery 14 c. Minute rice Prepare rice as directed on box.Mix all together after meat,oil,onions,and celery are cooked. Add`seasonings. Put in casserole dish. Add mushroom soup and water; sprinkle with seasoned bread crumbs. Bake 1 hour at 350°. Bernice Tucker, Deceased ZESTY CHICKEN TACO RICE SALAD 1 lb. boned chicken breast, cut into 1 can corn, drained strips 1 medium red or green pepper, cut 2 Tbsp.oil into strips 1 can chicken broth(ready to 11/2 c. Minute rice serve) '/z c. shredded Cheddar cheese 1 can tomato sauce Tortilla chips 1 pkg. taco seasoning mix Cook and stir chicken in hot oil`in large skillet until lightly browned. Add broth, tomato sauce, and seasoning mix; bring to boil.Reduce heat; cover and simmer 5 minutes.Add corn and pepper;bring to a full boil. Stir in rice. Cover; remove from heat.Let stand 5 minutes.Fluff with fork.Serve with cheese and chips. Makes d servings. Ana Kastenhuber BARBECUED PORK CHOPS 2 Tbsp.oil 2/3 c. boiling water Pork chops Salt '/a c. hickory smoked barbecue Pepper sauce Preheat electric frying pan to 360°.Add oil;brown chops well on both sides which have been seasoned with salt and pepper. Reduce heat to 200° and add hickory sauce mixed with water. Cover and cook 45 to 60 minutes. Add water if necessary. Baste occasionally. This is Hazel's country recipe which she served to Harold in New York City. Hazel Rumsey Updike 1717-94: 39 SWEET AND SOUR PORK 11/2 lb.lean pork(1/2 inch pieces) '/a c. vinegar 2 Tbsp`. fat 114 c. brown sugar 1 green pepper,cubed 2 Tbsp. cornstarch 1 carrot,sliced thin 1/2 tsp. salt '/a c. thinly sliced onion 1 Tbsp. soy sauce 1/4 c.water 1 (No.2 can)pineapple chunks(1 Pineapple juice, drained from lb. 4 oz.) pineapple plus water to make I C. Brown pork cubes in hot fat. Remove meat; saute green peppers, carrots, and onion slices just until they begin to soften. Add '/4 cup water and browned meat cubes. Cover and simmer about 20 minutes. Mix cornstarch, brown sugar, and salt with Vinegar,pineapple juice,and soy sauce.Add sweet and sour mixture to veggies and meat.Cook until sauce is transparent,thickened,and pork is done. Serve over noodles.Cooking time is about 45 minutes using fresh pork or about 12 minutes using cooked pork. OVEN BAKED SOUTHERN PORK LOIN You will need 2 to 21/2 pounds of fresh pork lain with bone. Basting Sauce: 1/2 c. chopped onion 3 Tbsp. tomato puree 1/2 c. chopped celery 2 Tbsp. cider vinegar 2 Tbsp.butter or oleo 2 Tbsp. molasses Saute onions and celery in butter until soft; add tomato puree,vinegar,and molasses. Blend well. Place meat on a roasting rack in pan. Brush with part of sauce.Bake at 350' for about 11/2 hours or until pork is tender and juices run clear when pierced with fork. Do brush the pork with the sauce from time to time while baking for best flavor.Good served with com on cob,string beans with red pepper, or steamed broccoli.Serves 4. Ana Kastenhuber DEVILED HAM STUFFED CUCUMBERS 2 medium cucumbers 1 Tbsp. chopped onion 1 (41/2 oz.)can Underwood deviled 1 Tbsp,chopped dill pickle ham 1 tsp. mustard 1 hard cooked'egg,coarsely chopped Cut cucumbers in halves lengthwise and scoop out seeds. In a bowl, mix together ham, chopped onion, chopped egg, pickle, and mustard. Spoon into cucumber shells and chill.When ready to serve, cut cucumbers diagonally into 1 inch pieces. Makes 20 hors d'oeuvres. Cell Dyer 40 HAM AND BROCCOLI CASSEROLE 1 c. rice 3 Tbsp.flour 2 (10 oz.)pkg. cooked frozen 1 tsp. salt broccoli 114 tsp. pepper 6 Tbsp. melted butter 2 c. milk 2 c. fresh bread crumbs 1 lb. cooked', cubed ham 2 c. chopped onion 6 slices American cheese Cook rice according to package directions.Spoon rice into a greased cas- serole. Cover rice with broccoli. In a bowl, combine 2 tablespoons butler and - bread crumbs. In a frying pan, cook onions in remaining butter until soft. Stir in flour, salt, and pepper.Cook, stirring constantly, until mixture bubbles. Stir in milk. Continue cooking and stirring until mixture thickens and boils for 1 minute. Add ham.Heat 1 minute. Pour over broccoli in casserole. Cover with cheese. Top with bread crumbs. Bake at 350' for 45 minutes until bubbly and lightly browned. Serves 6. Ginny Willett — 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 Sauce: 2 c. tomato soup 21/2 c. brown sugar 3/4 c. vinegar 2 tsp. dry mustard Mix well and form into loaves(shape like footballs) 1/2 cup each.Place meat next to each other in large pan. Pour the sauce over meat while cold and baste a few times while baking. Bake at 350°F. for at least 1114 hours. GOLDEN LEMON CHICKEN 4 boneless, skinless chicken breasts, 1 env. Lipton golden herb with halved lemon soup mix 1 egg,beaten 1 c. water All-purpose flour 4 lemon slices 3 Tbsp. butter or oleo Dip chicken in egg, then flour. In skillet, melt butter and brown chicken 4 minutes,turning once.Stir in golden herb with lemon soup mix,blended with water. Arrange lemon on chicken. Bring to a boil. Simmer, covered, 10 minutes, or until chicken is done. Makes about 4 servings.Serve with Lipton golden saute chicken, broccoli, and angel hair pasta. Virginia Mead 717-94 41 _ J TURKEY OR CHICKEN ITALIANO 4 turkey breasts, boned, or breast 1 tsp. oregano fillets '/a tsp. salt 1 tsp. oil '/a tsp. pepper 4 oz. thin spaghetti,broken into 1 (16 oz.)can tomatoes fourths 1/4 c. water 1 small onion,cut in wedges 1 Tbsp. chopped parsley tsp.fresh or instant garlic Pound turkey breasts with meat mallet between sheets of plastic wrap until 1/2 inch thick. Heat oil in pan.Brown turkey on both sides;add spaghetti and onion - around turkey.Sprinkle with seasonings.Break up large pieces of tomatoes. Pour tomatoes and water over turkey. Bring to a boil;reduce heat.Cover and cook until chicken and spaghetti are done,about 15 minutes.Garnish with parsley.Serves 4. USDA OVEN FRIED CHICKEN 3 small whole chicken breasts, 1 Tbsp. low sodium soy sauce skinned(halved) 2 Tbsp. Parmesan cheese 1/4 c. orange juice 2 tsp. paprika Place chicken bone side up in baking dish. Combine juice and soy sauce. Pour over chicken;marinate 30 minutes.Preheat oven to 350 .Turn chicken breast side up.Combine cheese and paprika.Sprinkle over chicken;cover with foil.Bake 45 minutes to cook through; uncover.Bake 5 to 10 minutes to crisp top. Family Circle SWISS 'N CHICKEN CASSEROLE 4 c.chopped cooked chicken 1/2 c. milk 2 c.sliced celery 114 c. chopped onion 2 c. croutons 1 tsp. salt 2 c. (8 oz.)shredded Kraft Natural '/a tsp. pepper _ Swiss cheese 1/4 c. chopped walnuts, toasted 1 c. Miracle Whip or Miracle Whip light dressing Heat oven to 350°F. Mix all ingredients, except walnuts. Spoon into 2 quart casserole; sprinkle with walnuts (optional). Bake 40 minutes or until thoroughly heated. Serves 6. Donna M. Brown DIABETIC CHICKEN AND DRESSING 1 HCF corn muffin 1 oz.cooked chicken,diced _ 1/2 slice whole wheat bread 2 tsp. chicken bouillon 2 Tbsp: chopped celery 'h tsp. sage 1/4 c. chopped onions In a small mixing bowl, crumble muffin and bread; add chopped celery, onion,chicken,and sage.Mix well.Stir 1 cup boiling water into bouillon and pour over the entire crumb mixture, making sure that all ingredients are thoroughly 42 moistened.Place in small ovenproof casserole sprayed with Pam.Bake at 400° for 50 minutes or until brown. Yield: 1 serving. Equals 2 bread and 1 meat exchanges. Ana Kastenhuber — CHICKEN CHOW MEIN 11h to 2 c. boiled chicken 1/2 c.chopped cashews 1 can mushroom soup 1 can fried Chinese noodles 1 c.diced cooked celery 1/2 c.juice from celery 1/2 c. diced onion 1 c. chicken stock Mix all ingredients,except'/2 noodles.Garnish with cup noodles. Bake at 350' for 45 minutes. Rhonda Connors WILD RICE PATTIES 1 pkg. Uncle Ben's wild rice, cooked 1/2 c. crushed corn flakes 4 eggs 1/4 c. mayonnaise 12/3 c. pecans,chopped 1 c.mushroom soup Mix ingredients together,except soup.Fry in oil until browned.Mix mushroom soup with 1 cup milk.Pour over the patties and bake until done- 15 to 20 minutes in 350' oven. Very good as a meatless dish served with vegetables. Joan Eisenhardt TEXAS BAR-B-Q CHICKEN 1/2 c. applesauce 1/4 tsp.pepper 1/4 c. ketchup '/4-tsp.:paprika 1 c.brown sugar 1/4 tsp.onion powder 3 Tbsp. lemon juice 114 tsp. garlic salt '14 tsp. salt 114 tsp. cinnamon Salt and bake chicken at 375*until almost done.Combine all sauce ingredi- ents; boil, stirring; simmer approximately 5 minutes. Mary Linton BARBECUED CHICKEN 1 chicken,cut in sections Catsup Liquid smoke 1 small onion, chopped Creamy Ranch dressing Parboil chicken about 15 minutes. Drain and add. In a saucepan or bowl, mix 3/4 cup Ranch dressing,2 cups catsup,4 drops of liquid smoke,and onion;mix all together.Lay chicken in pan or roaster.Spread mix evenly over chicken; let set 1/2 hour. Cover and bake 25 to 30 minutes or until done. Bake at 350°. Ana Kastenhuber 1717-94 43 CRISPY CHICKEN WINGS 2 lb. chicken wings 1 c. dry bread crumbs '/z c. butter or margarine, melted '/z c. grated Parmesan cheese 1/4 tsp. garlic powder '/z tsp. salt 2 Tbsp. chopped parsley 1/4 tsp.pepper Cut chicken wings in;2 pieces, discarding the tips. In a small shallow bowl, combine butter and garlic powder. In another bowl, combine remaining ingredi- ents. Dip chicken into butter,then crumb mixture. Place on greased cookie sheet. Bake at 350' for 50 to 60 minutes or until done.Yields about 20 appetizers. Mary Tutton - BEEF NOODLE CASSEROLE 1 (8 oz.)pkg medium noodles 1 (6 oz.)can tomato paste 2 Tbsp. butter or margarine 1/2 c. sour cream 1/3 c..chopped green pepper '/4 tsp. salt 1/3 c. chopped onion - 1/4 tsp.sugar '/4 tsp.salt 1 c. cottage cheese I lb.ground chuck 1 (8 oz.)can tomato sauce Cook noodles according to package directions;drain and set aside. Cook peppers and onions in skillet in butter.:Add meat and cook until browned; drain off excess fat. Season with salt and pepper. In a large bowl, combine tomato paste, sour cream, salt, and sugar. Stir in drained noodles and cottage cheese. Turn into greased casserole dish or 9x13 inch pan. Top with meat mixture. Pour tomato sauce over all. Bake at 350' for about 30 minutes or until bubbly. Can be prepared ahead of time and refrigerated without baking. Increase baking time to 45 to 50 minutes if refrigerated (cold). Ruth Connors - SPAGHETTI PIE 1 lb. ground beef 8 oz. spaghetti 1 jar spaghetti sauce 2 eggs,beaten 2 Tbsp.margarine 1 c. cottage cheese '/z c. grated Parmesan cheese 11/2 c, shredded Mozzarella Brown meat; add spaghetti sauce.Cook spaghetti and drain. Mix marga- rine, Parmesan cheese, and eggs into hot spaghetti. Mix well. Line a greased pie pan with spaghetti mixture to form a crust. Top with meat sauce. First put cottage cheese over crust. Bake at 350' for 20 to 25 minutes.Sprinkle with Mozzarella over pie; bake another 5 minutes. Freezes well. Dolley Clark GERMAN ONION PIE 4 thick slices bacon 1 Tbsp.flour 2 c. chopped onions '/4 tsp.pepper 2 eggs 1(9 inch)shell 9 c. sour cream 44 Saute together bacon and onions, then mix other ingredients and add bacon and onions. Poke holes in shell; pour mixture into shell and bake at 450°F. till knife comes out clean. SPAGHETTI PIE 1 lb. ground beef '/z c. grated Parmesan cheese 1 jar spaghetti sauce 2 eggs,beaten 8 oz. spaghetti 1 c. cottage cheese 2 Tbsp. margarine 11/2 c. shredded Mozzarella Brown meat. Add spaghetti sauce; cook spaghetti and drain. Mix marga- rine, Parmesan cheese, and eggs into hot spaghetti. Mix well. Line a greased pie pan with spaghetti mixture to form crust. Spoon cottage cheese over crust. Top with meat sauce. Bake at 350' for 20 to 25 minutes. Sprinkle Mozzarella cheese over pie. Bake another 5 minutes. Freezes well. Dolly Clark STRING PIE 1 lb. ground beef '/a c. Parmesan cheese '/z c. chopped onion 2 eggs 1/4 c. chopped green pepper 2 tsp. butter 1 (15 oz.)jar spaghetti sauce 1 c. cottage cheese 8 oz. spaghetti '/z c.Mozzarella cheese Cook ground beef, onion, and green pepper until meat is browned and vegetables are tender.Drain.Add spaghetti sauce.Cook the spaghetti;drain and mix with the Parmesan cheese,eggs, and butter. Spread spaghetti mixture in bot- tom of a greased 9x13 inch pan. Spread with the cottage cheese. Pour spaghetti sauce over cottage cheese. Sprinkle with Mozzarella cheese. Bake at 350' until cheese melts- 20 minutes. Marlene Duffy BROILED TURKEY BAGELS 2 bagels, cut 1 apple, cored 2 Tbsp. nonfat yogurt 8(1 oz.)slices cooked turkey breast 1 Tbsp. Dijon mustard 4(1 oz.) slices lowfat Cheddar or 4/2 tsp. horseradish Swiss cheese Place cut bagels cut side up on ungreased cookie sheet.Broil b inches from heat fort'minute or until golden brown. Combine yogurt,mustard,and horserad- ish in a small bowl. Spread yogurt mixture evenly over each bagel half. Place 3 apple rings and 2 slices of turkey on each bagel half. Top each with 1 slice of cheese.Broil b inches from heat for 3 to 5 minutes or until cheese melts. Diabetes Management 717-94 45 PHILLY CHEESE TURKEY SANDWICH 2 sweet green peppers, sliced 4 thin turkey breast cutlets 2 medium onions, sliced 3 oz. lowfat Cheddar cheese, 1 Tbsp. oil shredded 1/2 Up. calf 4 hero rolls '/a,tsp. pepper Stir-fry green peppers in oil in skillet until crisp tender (12 minutes). Sprinkle with salt; remove and reserve.Brown turkey on both sides in skillet(3 minutes). Di- vide vegetable mixture over cutlets;top with cheese. Cover;cook 2 minutes over low heat or until cheese is melted. Sandwich the cutlets with topping in rolls. Family Circle CHEESY CORN MEAL PANCAKES Basic Corn Mix: 2 c.flour 21/2 Tbsp. baking powder 2 c. corn meal 1'/2 tsp. salt ` 1 c. dry milk Mix together. 11/3 c. corn mix 2 Tbsp. melted butter '/z c. shredded cheese 1 c.water 1 egg, beaten Combine mix and cheese.Add wafer,egg,and melted butter.Mix.Let stand for 5 minutes. Put a spoonful of butter,in a fry pan and heat it until it melts;put in about '/a cup pancake batter and cook. Flip it over when spatula slides under easy. Enfield Food Distribution SAUSAGE STRATA 2 lb. bulk breakfast sausage 6 large eggs 1/4::c. chopped red pepper 4 c. milk '/a c. chopped green pepper 1 tsp. Worcestershire sauce 2 tsp. yellow mustard '/a tsp. salt 12 slices white bread with crusts '/a tsp.pepper removed '/a tsp. nutmeg 1 lb. shredded Swiss cheese Saute together in a pan the sausage and red and green peppers. Stir in mustard;set aside.Arrange bread slices in the bottom of a buttered casserole dish or 13x9'inch pan;cover with sausage mixture and cheese. Beat together eggs, milk,Worcestershire sauce, and seasonings; pour over cheese.Cover tightly with foil and refrigerate overnight.'Bake, uncovered,for 45 to 55 minutes at 350° until center is set. This makes a great Christmas brunch dish as it just needs to be put in the oven to bake in the morning! Audrey Bostwick 46 PAN FRIED NOODLES 8 oz fine noodles 2 Tbsp. peanut or salad oil Cook noodles in boiling water.salted. Drain and place in a flat round pan; chili for 3 hours. Heat oil in skillet until it bubbles. Turn noodles into it. Press down. Turn carefully and brown other side.Place noodles on a platter and pour any meat mixture over it. Sprinkle with chives and serve hot. PIZZA CASSEROLE ` I loaf Italian bread,cut in 1 inch 1'/2 Up. Italian seasoning slices 1 (3 oz.)pkg.pepperoni 4 eggs 1 (8 oz.)pkg. Fisher Pizza-Mate 1 (15 oz.)can tomato sauce shredded Mozzarella cheese 11/4 c.water In buttered 13x9 inch pan,arrange bread slices. In large bowl, beat eggs; mix in tomato sauce,water,and Italian seasoning.Pour evenly over bread, moist- ening completely Top with pepperoni and cheese. Cover; refrigerate for 4 hours or overnight. Bake at 350'F. for 30 minutes. — Cheese substitute may be used. Ana Kastenhuber BACON CHEDDAR BURGERS 1 c. shredded Cheddar cheese 2 Tbsp. mayonnaise 114 c.bacon pieces chips '/z tsp. prepared mustard Combine all ingredients;put topping on cooked burgers. Broil just until the cheese melts. Makes enough for 8 burgers. Chips and pickles go well with this. Ana Kastenhuber BACON 'N'EGG CASSEROLE 2 slices white bread,toasted and 4 eggs cubed 'h Up. salt 4 oz.shredded Cheddar or Swiss 1/2 tsp. mustard 4 oz. sliced and cut in'h,inch 1/4 tsp. pepper squares Canadian bacon 114 tsp. onion powder 2 c. skim milk Preheat oven to350'. Spray 8x8x2 inch baking pan with cooking spray. Ar- range bread cubes over bottom of pan; sprinkle with cheese and top with 2 ounces of bacon. _ In medium mixing bowl, beat together milk,eggs,and seasonings;pour egg mixture in pan and sprinkle remaining 2 ounces bacon on top. Bake 45 to 50 min- utes until top is browned and an inserted knife comes out clean.Serves 4. Laura Owens 1717 94 47 BREAKFAST CASSEROLE 1 lb.sausage(pork) 3 or 4 slices bread, broken in 6 eggs pieces _. 1 tsp. salt 1 c. shredded cheese 1 tsp.dry mustard 2 c. milk Cook sausage;drain off fat.Beat eggs,milk,salt,and mustard in bowl.Add bread to egg mixture.Layer sausage in pan and top with bread-egg mixture and cover top with cheese. Put in refrigerator overnight and bake at 350' about 45 minutes. Can double or triple and works well. Debbie Boynton CALZONES Frozen bread dough Cubes of cooked ham Pepperoni, sliced thin Peppers, sliced Sausage, browned and drained Shredded Mozzarella or Cheddar Onions, chopped Pizza sauce Black olives,sliced' Split dough into 6 to 10 balls.Roll each into a circle.Place a tablespoon or 2 of sauce on each circle.Place your choice of toppings on of'each circle.Fold other half over and seal closed. Let rise 15 minutes. Bake in preheated 400' oven for 15 to 20 minutes. Sonja Schreiber - DIABETIC-VEGETARIAN PIZZA 2 c. grated zucchini 1/8 tsp. pepper 2 egg whites 1/2 c.tomato sauce 2 oz.Farmers cheese 114 c. sliced mushrooms 2 Tbsp.flour 1/2 onion, chopped 114 tsp.,basil:.... 114 tsp. oregano Place zucchini in colander;sprinkle lightly with salt.Let stand 1/2 hour.Preheat oven to 350° rinse and dry zucchini thoroughly.Combine zucchini with egg whites, 11/2 ounces of cheese, flour, basil,and pepper. Spread in 10 inch quiche pan or 11x7 inch oblong baking pan which has been sprayed with Pam.Bake 20 minutes or until firm. Place;in broiler and broil 3 minutes; remove from broiler. Top pizza evenly with tomato sauce, then remaining cheese, mushrooms,onions, and oreg- ano. Bake about 5 minutes at 350° until cheese is melted. Makes 2 servings. One serving equals 1 bread, 1 meat, 1 A vegetable, and 1 B vegetable. Ana Kastenhuber BISQUICK QUICHE 1 c. cooked cut meat(ham and 2 c. milk chicken) 1 c. Bisquick 2 c. shredded cheese Salt and pepper 4 eggs 48 Grease pie plate;sprinkle cheese and meat in pan.Beat remaining ingredi- ents-in blender 20 seconds. Pour over cheese and meat. Cook 40 minutes or until knife inserted in center comes out clean. Jane Conroy STRATA 6 eggs or 2 ctn. Egg Beaters 1 pkg.frozen broccoli 2 egg whites 1 c. chopped ham, chicken, or — '/a c. milk'or'/a c.Farm Rich turkey(optional) 114 tsp. pepper 9 c. shredded Cheddar, Swiss, or '/a tsp. red pepper Mozzarella cheese '/z Up. salt '/a c. browned onions — 1 c. croutons 1 can sliced mushrooms Place croutons in greased square cake pan. Layer on broccoli, meat, cheese, onions, and mushrooms. Beat eggs and milk together with spices. Pour over layered ingredients.Refrigerate for at least 2 hours or up to 24 hours. Bake in 350 oven for 30 to 40 minutes. Serves 4. Sonja Schreiber MOON OVER MOSTACCIOLI 2 Tbsp. olive oil '/a c. chopped parsley 2 Tbsp. butter 9 (1 lb.)jar San Giorgio spaghetti '/z c. chopped onion(fine) sauce with meat '/z c.chopped celery(fine) 8 oz. ('/z pkg.)San Giorgio 1 medium green pepper, chopped mostaccioli rigata(pasta) 1/2 clove minced garlic '/z c. grated Cheddar cheese '/a c. chopped olives Heat olive`oil and butter in heavy saucepan. Saute onion, celery, pepper, and garlic 10 minutes. Add olives, parsley, and sauce; simmer 10 minutes more. Meanwhile,prepare mostaccioli-according to directions on package.Drain well;toss with sauce in heated bowl Sprinkle with Cheddar cheese. Serves 4. Cell Dyer BAKED GOULASH 11/2 lb. ground beef 1 chopped onion (medium) 1 lb. macaroni 1 can mushroom soup 1 small can tomato paste 1/2 tsp. garlic powder 1 cit.tomatoes 2 pkg. Mozzarella cheese Cook macaroni; rinse and drain. Cook ground beef; drain off grease. Mix tomato paste,tomatoes,onion,soup,`and'/z teaspoon garlic powder.Add ground beef and cook about'/z Four. Butter a pan, 13x9x2 inches.Mix all well and spread into pan.Sprinkle cheese on top.Bake about'/z hour in 325° oven.Very good with garlic bread. Ana Kastenhuber 1717-94 49 SPINACH MANICOTTI 1 Tbsp.to 1 tsp. margarine 2 c.part skim Ricotta 1<Tbsp.;flour 1 (1'0 oz.)pkg. frozen spinach - 1`c. skimmed milk 2 oz. Parmesan cheese '/a can chicken broth 1/2 tsp. garlic powder 3/4 tsp. salt, divided 8 uncooked shells, cooked to White pepper directions - Nutmeg 2 oz. Mozzarella cheese, shredded In small saucepan,heat margarine;add flour and stir for 1 minute. Reduce heat to low;stir in milk and broth. Continue to stir unfit mixture is thickened.Add'/a teaspoon salt and dash of pepper and nutmeg.Let simmer and stir unfit thickened, 10 to 15 minutes. In medium bowl, combine Ricotta,spinach, Parmesan cheese, garlic pow- der, 1/2 teaspoon salt, 1/8 teaspoon pepper,and dash of nutmeg,mixing well. Pre- heat oven to 350°. In bottom of 13x9x2 inch flameproof baking dish, spread '/3 cup sauce. Stuff ya of mixture into each manicotti shell.Arrange in dish; top with remaining sauce and sprinkle with Mozzarella.Cover and bake 20 to 25 minutes. Put in broiler 3 to 5 minutes until top is lightly browned. Makes 4 servings. Laura Owens POTATO AND FRANKFURTER CASSEROLE 2 Tbsp.oil 1 tsp. dry mustard '/a c. chopped onion 1/2 tsp. celery seed 2 2 tsp. flour /3 c.water 9 tsp. salt 1 lb. frankfurters Pepper 4 c. thinly sliced raw potatoes 9 Tbsp.sugar 2 Tbsp.vinegar In frying pan,cook onion in oil unfit brown. In a bowl,mix flour, sugar,and seasonings. Blend thoroughly into onion mixture. Add water. Bring to a boil. Split frankfurters lengthwise; cut twice crosswise. In a casserole,arrange alternate lay- ers of potatoes and frankfurters. Pour the sauce over the top.Cover.Bake at 375, for 45 to 50 minutes.Remove from oven.Pour vinegar over the potatoes and frank- furters. Cover. Return to oven for 5 minutes. Serves 6. Ginny Willett NO-BOIL LASAGNA(SPINACH) 3/4 lb. lasagna noodles(uncooked) 8 oz. cottage cheese(small curd) 15 oz.Ricotta cheese 42 oz. spaghetti sauce 10 oz.spinach, chopped 2 eggs Parmesan cheese,grated Mix Ricotta cheese,cottage cheese,eggs, spinach, and 14 ounce (1/2 jar) of spaghetti sauce,then as you use noodles,rinse with warm water before placing in pan. Layer spaghetti sauce, lasagna noodles,and mixture in 13x9x2 inch pan. Top with liberal covering of spaghetti sauce and sprinkle with Parmesan cheese. Bake, covered,at 375' for 20 minutes, then uncover and bake for 20 minutes at 325°. Let stand 15 minutes before serving. 50 Pray before serving, too. Pastor Mike JAMBALAYA 1 Tbsp. olive oil 11/2 c. raw rice(long grain) 1/2 lb.smoked ham, cut in 3/4 inch 1 (14.5 oz.)can seasoned diced cubes tomatoes 1/2 lb. kielbasa, cut in 1 inch chunks 2 c. chicken broth 1 large diced onion '/z tsp. black pepper 1 green pepper, diced 1/2 tsp. thyme leaves, crumbled 2 celery stalks,diced 1/4 tsp. cayenne pepper 3 cloves garlic,minced Heat oil in large skillet over medium heat;add ham and kielbasa. Saute 6 to 7 minutes or until browned.With slotted spoon, put in bowl.Set aside. In hot drippings,saute onion,peppers,celery,and garlic over medium heat for 5 minutes until soft.Stir in remaining ingredients. Heat to boiling. Reduce heat to low.Simmer 15 minutes. Talmadge Beardsley SAUCY CHEESY SAKE 1/2(16 oz.):egg noodles 1/4 tsp. basil 1 lb.ground beef' 1/4 tsp. garlic powder — 2(15 oz.)cans tomato sauce 1/4 tsp. oregano 1/2 c. chopped onion 3 c. shredded Cheddar or 1 Tbsp. chopped parsley Mozzarella cheese Preheat oven to 350°. Cook noodles according to package directions. in skillet, brown ground beef;drain.Stir in tomato sauce,onion,parsley,basil, garlic powder, and oregano; simmer, stirring occasionally, 15 minutes. In 3 quart oblong baking dish,layer'/2 sauce,noodles,and cheese; repeat, ending with cheese.Bake 25 minutes or until heated through. Makes about 4 serv- ings` Donna Steel PASTA PRIMAVERA 1/2 c. evaporated skim milk '/a tsp. oregano leaves 1 egg Dash of pepper , 1/4 c.part skim Ricotta '/a c. cooked broccoli florets 1 Tbsp. diet oleo 1/3 c. cooked cauliflower florets 1 minced clove garlic 1/3 c. cooked sliced carrots 1 oz. Parmesan cheese 1/2 c. cooked linguine or fettuccine '/a tsp. basil leaves - In blender, combine milk, egg, and Ricotta cheese. Process until smooth, cleaning sides of blender as needed;set aside. In 10 inch skillet,melt oleo; add garlic and saute until soft, about 1 minute. Reduce heat to low. Add egg mixture, Parmesan cheese, basil, oregano, and 171 7-94 51 pepper; cook until thickened, 3 to 5 minutes (do not boil). Add broccoli, cauli- flower,and carrots to sauce. Cook,stirring constantly, until vegetables are heated through, about 1 minute. Arrange pasta on platter and top with vegetable and cheese sauce. Jean Owens TURKEY AND VEGETABLES I c.shredded cabbage 1/2 c. chicken broth 1 c. cauliflower florets 4 oz. precooked smoked turkey 3/4 c.julienne cut carrots sausage, sliced In 10 inch skillet, combine cabbage, cauliflower, carrots, and broth; cover x and cook over medium heat until vegetables are tender crisp, 8 to 10 minutes. Add sausage and stir until combined. Cook until sausages are heated through, 3 to 4 minutes longer. Makes 2 servings. Jean Owens VEAL SCALLOPINI WITH TOMATOES -- 1/2 lb. veal,cut thin 2 Tbsp. chopped parsley Flour 2 Tbsp. chopped fresh basil 1 Tbsp. buffer 1/2 c. skinned,seeded diced fresh 1 Tbsp.olive oil tomatoes 1/2 lb. thin sliced mushrooms 1/2 c. Marsala '/z to 1 garlic clove, pressed 2 Tbsp. Parmesan cheese, grated Dredge veal in flour, then brown in butter and oil. Place in baking dish with other ingredients; bake at 325° covered,for 45 minutes. Makes 3 to 4 servings. Also works well with beef. Ana Kastenhuber FETTUCINE ALFREDO WITH PEAS _. 1 c. heavy cream ` salt 1/2 c.regular or 2% milk Pepper 1112 c`.:grated Parmesan cheese. 11/2 c.frozen peas 1 stick butler 1 lb. fettucine noodles 2 egg yolks Cook fettucine;drain.In a saucepan,heat cream and milk to a simmer,then stir in cheese a little at a time.Continue stirring constantly over low heat for 10 -" minutes, then add butter a little at a time.When butter is all melted and sauce is smooth, remove from heat.Beat some sauce in egg yolks; return egg mixture to the sauce and whisk,Add salt and pepper.Cook peas in separate pan and add to sauce. Place noodles(hot)on platter; pour sauce over. Lift noodles to let sauce penetrate. Serves 6. Ithaca Journal 52 STUFFED CUCUMBERS 3 (7 to 8 inch) cucumbers 2 Tbsp. lemon juice 1 c.tuna fish 1/2 tsp.salt 1 tsp.grated onion 114 tsp.pepper 114 c. chopped celery '/z c. buffered crumbs 1/2 c. soft bread crumbs Paprika 6'Tbsp. mayonnaise Wash cucumbers and cut in halves lengthwise. Parboil about 5 minutes or until almost tender.Cut off a slice the length of cucumber.Scoop out to make shell. Sprinkle with salt.Chop removed pulp;add tuna,onion,celery,soft bread crumbs, mayonanise, lemon juice, and seasonings. Fill cucumber shells with the mixture. Sprinkle with buttered crumbs.Add dash of paprika. Place in shallow baking dish, containing a little water. Bake at 375' about 30 minutes or until brown. Makes 6 servings. Ana Kastenhuber SHRIMP MARI'NARA WITH PASTA 1 lb. raw shrimp; peeled and 1 (6 oz.)can tomato paste deveined 1 tsp.basil 1/2 c. chopped onion 1 tsp. oregano n 114 e.`chopped green pepper '/a tsp. crushed red pepper 2 cloves garlic,crushed Cooked pasta 1 Tbsp.vegetable oil 1 (16 oz.)can whole chopped tomatoes In 2 quart saucepan,cook onion;green pepper,and garlic in oil until tender. Add chopped tomato and liquid, tomato paste, and seasonings. Cover and sim- mer for 15 minutes,stirring occasionally.Add shrimp.Cover and simmer for approx- imately 3 minutes longer or until shrimp are tender. Serve over cooked pasta. Makes 4 servings. NO PEEK BEEF CASSEROLE (Slow cooker) 2 lb. stew beef 1/2 c. red wine 1 env. dry onion soup mix 1 can cream of mushroom soup Combine all ingredients in crock pot; stir well.Cover and cook on LOW for 8 to 12 hours. Serve over rice,noodles, or potatoes. Makes 4 servings. CHEESEBURGER PIE 1 c. Bisquick 1 Tbsp.Worcestershire sauce 'A c. milk 2'eggs 3/4 lb. hamburger 1/2 c. shredded Cheddar cheese(8 Onion oz.) Salt and pepper 1 medium tomato, sliced Preheat oven to 325°. Mix Bisquick and milk.Form into a bail.Knead 5 times and roll out to fit 9 inch pie pan. Set aside. nn-94 53 Brown hamburger and onion; drain fat. Mix hamburger, Worcestershire sauce,'2 tablespoons of Bisquick, salt, and pepper. In'bowl;mix eggs and half of cheese. Mix cheese mixture in hamburger mix- ture. Spoon into pie shell. Arrange sliced tomatoes on top of meat; top with re- maining cheese.Bake 30 minutes or until crust is browned. BISCUIT ON CREAMY CHICKEN 1 (10 oz.)pkg.frozen peas '/a tsp. pepper 2 c. cooked chicken,cut up 4 c.Bisquick 1 can cream of chicken soup 11/3 c.milk '/z c.sour cream 11/4 c. shredded Cheddar cheese(5 -1/2 c. milk oz.) '/z Up. salt _ Heat oven to 425°.Rinse peas under cold water. Heat peas, chicken soup, sour cream, 1/2 cup milk, salt, and pepper to just boiling. Stir. Reduce heat; keep warm. Mix Bisquick and 11/s cups milk until soft dough; beat vigorously 30 seconds. Turn onto floured board;gently roll in flour to coat.Shape into ball;knead 10 times. Roil '/z inch thick;cut with 2 inch cutter. Pour chicken mixture into oblong baking dish, 12 x 71/2 inches. Sprinkle - cheese on top.Place biscuits on cheese. Bake until biscuits are brown and peas are tender, about 20 minutes or so. CABBAGE ROLLS 1 large head cabbage 114 c.minced onion 1 lb. ground chuck or round 1/4 c. minced green pepper _ '/z lb. ground pork (optional) 2 Tbsp.horseradish 1 egg,slightly beaten 21/2 tsp.salt 1/4 tsp. pepper 1 tsp. dry mustard 1/4 tsp. milk 1/4 c. ketchup 1/4 c. seasoned croutons or stuffing 114 c. raw rice Sauces 1 (8 oz)can tomato sauce 1 Tbsp.lemon juice 1'Tbsp:brown;sugar 1 tsp.Worcestershire sauce Core cabbage and scald,removing leaves one by one as they come off. Cut hard rib off the center of the leaf. Chop the rest of the cabbage. Spread chopped cabbage over the bottom of the cooker. Spread a portion of the meat mixture in the center of each cabbage leaf;fold in and roll over meat.Place in slow cooker (crock pot).Combine sauce ingredients and pour over cabbage 'rolls; cover and cook 7 to 9 hours.Makes 6 to 8 servings. 54 Subs Newfield Pizza House Country Salads Greek Salad 296 Main, Newfield, NY 14867 Spaghetti/Meat Balls Baklava Lasagna (607) 564-0222 Eddydale Farm Market — Fresh Homegrown Produce On the Elmira Rd. (Intersection of Rt. 13&Rt.327 next to Turbacks) Support Our Local Merchants 1717 94. BREADS, ROLLS, PASTRIES QUICK BREADS 2'/3'c. flour,sifted 3 Tbsp. soft butter or oleo 3 tsp. baking powder 2 c. apples,'chopped fine and 1 tsp. salt peeled 2 Tbsp. sugar 1 tsp. lemon juice 1/2 c. shortening 3 Tbsp.flour 3/4 c.`milk 'h c. cherry preserves Siff flour, baking powder,salt, and sugar; cut in shortening until it looks like meal.Add meal;stir just to mix well.Turn on floured board; knead '/2 minute. Roll out to 9x18 inch rectangle. Spread with butter. Combine apples, lemon juice, sugar,and flour;spoon over dough.Roll up like a jelly roll;seal edge.Form in circle and join ends;seal.Transfer to greased cookie sheet.With shears,cut 1 inch slices; give each slice a half turn, flattening roll into pinwheel. Brush top with milk.Bake in oven (400°)for 30 to 40 minutes or until done. Spoon jelly in slits. Serve warm. Makes 8 servings. Juanita Wojtanik DILLY BREAD 2112 to 3 c. flour,divided 1 pkg. yeast 2 Tbsp. sugar 1 (8 oz.)ctn.creamed cottage 2 to 3 tsp. instant minced onion cheese 2 tsp. dill seed 1/4 c. lukewarm water 1114 tsp. salt 1 Tbsp. butter or margarine 1/4 tsp. baking soda -1 egg In large mixing bowl, combine 1 cup flour, sugar, onion, dill seed, salt, bak- ing soda, and yeast; set aside. In saucepan, heat cottage cheese, water, and butter (120° to 130°). Add warm liquid and egg to flour mixture. Blend on low speed until moistened, then beat 3 minutes at medium speed. Stir in remaining flour by hand to make a stiffer batter.Place in a greased bowl;oil top.Cover and let rise in warm draft free place until doubled in bulk.Punch-down.Turn dough into well greased 1'/2 to 2 quart casserole.Cover and let double in bulk. Preheat oven to 350°. Bake 35 to 40 minutes or until brown.Brush with melted butter. Tina Kastenhuber, North Carolina PUMPKIN RIBBON BREAD Filling: 2(3 oz.) pkg. cream cheese 1 egg '/s c sugar 2 tsp. grated orange peel 1 Tbsp.flour 1717-94 55 Bread: 1 c.cooked pumpkin 1/2 tsp. cinnamon -1/2 c.vegetable oil 1213 c. flour 2 eggs 1 tsp. baking soda 11/2 c sugar 1 c.chopped nuts 1/2 tsp. cloves Filling:Beat cream cheese,sugar,and flour together in small bowl.Add egg; mix to blend.Stir in orange peel;set aside. Bread: Pour 1/4 of batter into 2 greased and floured pans. Spread cream cheese mixture,then remaining batter. Bake at 325° for 11/2 hours. Refrigerate to store. Jane Conroy FRESH APPLE BREAD 1 c. sugar 11/2 Tbsp. buttermilk -1/2 c. shortening; 1/2 tsp.vanilla _... 2 eggs 1 c. chopped nuts 2 c. flour 1 c. peeled and grated apple 1 tsp.soda - 11/2 Tbsp. sugar '/2 tsp. salt 1/2 tsp. cinnamon Combine 1 cup sugar and shortening;cream until light and fluffy.Add eggs, 1 at a time, beating well after each addition. Combine 2 cups flour, soda, and salt,combine buttermilk and vanilla.Add dry ingredients to creamed mixture alter- nately with buttermilk mixture,beating well after each addition.Stir nuts and apple into batter.Pour batter into greased and floured 9x5x3 inch loaf pan.Combine 11/2 tablespoons sugar and cinnamon; sprinkle evenly over batter. Bake at 350' for 1 hour. Susan Howser SWEDISH COFFEE BREAD 1 pt.scalded milk 1 scant tsp. salt 1/2 c. buffer 2 egg whites 1/4 c. sugar 1 cake yeast 7 or 8 c. flour Cardamon seeds, crushed --- Melt butter and dissolve sugar and salt in hot milk. When lukewarm, add yeast and beaten egg whites. Mix in flour to make sponge or drop batter. In the morning,add remainder of flour, Knead 20 minutes.Let rise until light. Add crushed cardamon seeds to dough; substitute raisins if preferred. Bake at 375°for 40 to 45 minutes. -Eva Boberg Krayniak CORN BREAD 3/4 c. corn meal '/a tsp. salt 1 c. flour 1 egg 1/3 c.sugar 1 c. milk 3 tsp. baking powder 4 Tbsp. melted shortening 56 Sift dry ingredients. Beat egg; add milk and melted shortening. Add to dry ingredients. Mix briefly. Bake in shallow buttered pan (W inches) at 425' for 20 minutes. Eva Krayniak JOHNNY CAKE OR CORN BREAD 1/2 c. butter 11/2 c.flour 1 C. sugar 2 tsp. baking powder 2 eggs 'h tsp.salt 1 c.yellow corn meal 11/2 c. milk Cream butter and sugar together until well combined.Beat eggs into butter and sugar with large wooden spoon (beat well).Add corn meal, then sift in flour, alternating with the milk and beating after each addition until all ingredients are well blended.Turn into greased pan,about 2 to 21/2 inches gip.Bake at 375° for 30 to 40 minutes. Connie Cretser BASIC CORN MEAL MIX 2 c.flour 21/2 Tbsp.baking powder 2 c. corn meal 11/2 tsp. salt 1 c. nonfat dry milk Mix all ingredients well.Makes 6 cups. Enfield Food Distribution CORN MUFFINS 1 c. self-rising flour 1 c. skim milk 11/3'c. corn meal 1 egg white Slightly beaten egg white with fork.Add milk to egg white;mix well.Measure flour and corn meal into a different bowl; mix well. Add liquid ingredients to the dry ingredients.Mix with fork briefly. (Don't overmix.)Spray pan with Pam. Pour bat- ter into muffin pan. Bake at 400' for 15 to 20 minutes until light golden brown. Yield'.10 muffins. One serving equals 2 bread exchanges. Ana Kastenhuber JOHNNIE CAKE 1 c. flour 1 egg 1 c. corn meal 114 c. sugar 1 tsp. soda 3`Tbsp. melted oleo or oil Pinch of salt 1 c. buttermilk or sour milk Mix all together,adding oil last. Bake in 350° oven for 35 minutes. Janette M. Lovelace EASY BANANA BREAD 2 c. sugar 21/2 c.flour 1 c. shortening 1 tsp. salt 4 eggs, 2 tsp. soda 2 c. ripe bananas, mashed Beat sugar,shortening, and eggs until fluffy. Add bananas. Add flour, salt, and soda gradually.Pour into 2 greased-loaf pans. Bake at 350° for 1 hour.Yield: 2 loaves. Donna Steel BROWN BREAD 12/3 c. graham flour 11/2 c. sour milk 1/2 c.white flour 1 tsp.baking soda 2/3 c. brown sugar '/z tsp.salt 2 Tbsp."shortening 1 egg Mix all ingredients together well. Pour in greased pan. Bake at 325' for 45 to 60 minutes. Bev Brown, Irene Brown (Grandma) BANANA NUT BREAD 1/2 c. butter or margarine 1 tsp. soda 11/2 c.sugar '/2 tsp. salt 9 c. mashed bananas 3/4 c.chopped pecans or walnuts 2 eggs, beaten 1 tsp. vanilla 2 c. flour Cream butter until softened. Add sugar, creaming well. Add bananas and - eggs, mixing well. Sift flour,soda, and salt together; stir into creamed mixture. Stir in nuts and flavoring.Pour into greased loaf pan and bake about 1 hour at 350°. Serves 10 to 12 people. R.H. Boyer BANANA BREAD 9 c. sugar 2 c. flour 1/2 c.shortening 1 tsp.soda 3 bananas, mashed '/2 tsp.salt 2 eggs,beaten Cream sugar and shortening; fold in eggs.Add bananas and sifted dry in- gredients. Put into pan and let stand 20 minutes before baking. Bake at 300' for 50 to 60 minutes. Janette M. Lovelace KOLACH 2 c. milk, scalded 2 pkg.dry yeast 1 stick oleo 6 c. flour(about) 1/2 c.shortening 1/2 c. sugar 58 Melt shortening and oleo in hot milk.Afterwards, mix all preceding together as you would bread.After the dough has risen,divide into 3 parts. Roll each one out like fora jelly roll; mix 2 pounds ground walnuts and 1 cup sugar.Spread on 3 rolled out dough. Roll as for jelly roll and place all 3 on a large greased cookie sheet.Let double in volume.Bake at 350°for 1 hour.When done,put a little melted oleo on top. Marian Shippos PLAIN PASTRY (Single) 11/2 c. flour 'h c. shortening 1/2 tsp. salt 4 to 5 Tbsp water Work dry ingredients together with finger tips, knife, or food processor until lumps are size of a pea.Add liquid; mix and roll out on a floured board so it will fit in a pie pan. Prick bottom with a fork and bake at 450° for 10 to 12 minutes. Eva Krayniak PANCAKES 1'/4 c. flour 1 beaten egg 2 tsp. baking powder 1 c. milk '/2 Up. salt 2 tsp. oil 1 Tbsp.sugar Sift together dry ingredients.Beat egg;add milk and oil.Add to dry ingredi- ents. Do not overmix.There may be lumps. Lightly grease skillet. Drop '/4 cup of mix onto the skillet until skillet is full and bake over hot flame until bubbles break on top of pancake.Turn and cook briefly on the other side. Eva Krayniak QUICK AND EASY YEAST ROLLS 1 pkg. yeast 1/2tsp.salt 3/4 c warm water(105° to 115°) 1 egg 2 Tbsp. sugar 21/2 to 23/4 c. flour 2 Tbsp.vegetable oil Dissolve yeast in water; add sugar,oil,salt,and egg. Stir to dissolve. Stir in 1 cup flour until smooth. Cover with cloth and place on rack over bowl of hot water. Let:rise 15 minutes. Grease 9x9 inch pan.Stir down batter and add 11h cups flour.Stir until mixed; turn out on floured board. Knead 3 minutes. If sticky, knead in 1/4 cup flour. Divide in 16 pieces; shape into bails.Arrange in pan and brush tops with melted butter. Cover with cloth;let rise`25 minutes.Bake at 425' for 12to 15 minutes or until lightly browned. Cool on wire rack. Linda Stillwell mr-94 59 PLUCKETS 1 cake yeast, dissolved in 1/4 c. 3 large eggs,well beaten warm water' 33/4 c. flour 1 c.scalded milk 3/4 c. sugar 1/3 c. sugar - 1/2 c. ground.walnuts '/3 C. oleo 3 tsp. cinnamon 1/2 tsp salt Add sugar, salt, and butter to scalded milk. When lukewarm, add yeast, eggs,and just enough flour to make a stiff batter. Cover and let rise until mixture doubles(about 2 hours).Knead down; let rise again('/z hour).Roil small amount of - dough to size of walnut;dip in melted butter.Roll each ball in sugar,walnuts, and cinnamon. Put balls loosely in ungreased angel food pan. Let rise (40 minutes). Bake about 40 minutes in 400' oven- 10 minutes.Turn to 350°; bake until brown. Turn upside down and serve. -- Marian Shippos RICH' BISCUITS 2 c. flour 1/2 c. shortening 3 tbsp. baking powder 73 c. milk 'h tsp. salt Sift dry ingredients together;work in shortening with finger tips, fork,or food processor until size of a pea. Mix in milk; roll out on floured board and bake 10 to 12 minutes at 450°. To make sweet biscuits for shortcake,add 2 teaspoons sugar to dry ingredi- ents. For drop biscuits, use 3/4 cup milk. Eva Krayniak STICKY ROLLS 2 c. milk,scalded 2 eggs '/a c. shortening 2 pkg. yeast '/a c. sugar 7 c. flour 1 tsp. salt t Also: i Butter, melted Cinnamon Brown'sugar, Add shortening, sugar, and salt to milk and mix. Add yeast, then beaten eggs and flour. Prepare pans with melted butter and brown sugar.Rollout dough; brush with butter and sprinkle with brown sugar and cinnamon. Roll and slice. Place in prepared;pans. Let rise 3 or 4 hours. Bake at 350' for 20 minutes. Sue Siegard 60 BAKING POWDER BISCUITS 2 c.sifted flour 5 Tbsp. shortening 2 tsp. baking powder ys c. milk(about) 3/4 tsp. Salt Mix all dry ingredients, then cut in shortening. Should be very well blended and fine. Add milk and mix to a soft dough. Knead lightly 20 seconds. Roll to 1/2 inch thickness. Cut with cookie cutter and place on a cookie sheet. Bake at 450' for Q minutes. Makes about 1 dozen. Doris Tucker Willett DUMPLINGS (FOR STEW) 1 c.flour 1/2 tsp. sugar '12 tsp. Salt 1/2 c. milk Sift dry ingredients together; mix in milk. Drop by spoonfuls on top of stew or in 2`inches of boiling broth or water.Cook 10 minutes,uncovered,and 10 minutes, covered.Turn down heat during cooking to slow boil Eva Krayniak DUMPLINGS 1 c.flour 1 egg 21/2 tsp. baking powder 1/3 c. milk '/2 tsp. salt Sift flour, baking powder,and salt together. Beat egg; add milk and egg to dry ingredients. Drop by small spoonfuls into chicken or ham gravy. Cover tightly and cook_15 minutes. Have on a low simmer. Do not remove.Cover while cooking or dumplings will become heavy.To make small batch,cut ingredients in half using small egg. These are very good. Charlotte Tucker Ballard BUTTERMILK DOUGHNUTS 4 c.flour 1 c. sugar 4 tsp. baking powder 1/4 c. salad oil 3/4#Sp. salt 1 tsp. vanilla '/dtsp. baking soda 1 tsp. nutmeg 2 eggs, beaten 1 c.buttermilk Stir flour, baking powder, salt, soda, and nutmeg. Beat eggs and sugar; stir in oil and vanilla.Add dry ingredients and buttermilk alternately to egg mixture. Start and stop with dry ingredients.Roll dough'/2 inch thick. Cut with floured cutter. Fry at 375'for 11/2 to 2 minutes on each side. Dust with 10X sugar or leave plain. Eunice Beardsly OIL PASTRY 2 c.flour 1/2 C. oil 1'/z tsp.salt 4 to 5 tsp. cold water 1717-94 61 Siff together flour and salt;stir in oil mixed with cold water.Roil out on floured board to size of pie pan. Place in pie pan and prick bottom with a fork. Bake 10 to 12 minutes at 450'. Eva Krayniak CHOCOLATE WAFFLES 2 c. flour 2 eggs 3 tsp baking powder 11/2 c. milk '/2 Up. salt 4 Tbsp. shortening 6 Tbsp.sugar 2 sq.unsweetened chocolate Siff flour; measure.Add baking powder,;salt,and sugar;sill again. Beat egg yolks;add milk. Pour into flour mixture and add shortening and chocolate which have been melted together.Stir just enough to moisten dry ingredients.Fold in egg whites whipped to a peak. Bake 4 to 5 minutes in a waffle baker slightly cooler than for regular waffles.Serve hot with whipped cream or ice cream.Makes about 6 waffles. Ana Kastenhuber WHOLE WHEAT WAFFLES 2 eggs 13/4 c. milk 2 c.whole wheat flour 4 tsp. baking powder 1/2 c.vegetable oil or margarine, melted _. Prepare and heat waffle iron.Beat eggs with whisk in medium bowl. Beat in remaining ingredients just until smooth.Pour batter onto center of hot waffle iron. Bake 5 minutes. Remove waffle carefully. Nancy Krembs HEARTY STUFFING 1 lb. pork breakfast sausage 2 boxes chicken-flavored stuffing 1 (16 oz.)can fruit cocktail in syrup mix(Stove Top) '/a c. butter or margarine In a large pan, brown sausage until almost cooked;drain off accumulated grease. Add butter or margarine, fruit cocktail (including syrup), and stuffing packets-both seasonings and crumbs(dry).Ma all ingredients together well and stuff bird.Will stuff a large chicken or small turkey. Double recipe for a 20 pound bird. Can also be baked in a greased casserole dish(covered)for about 50 to 60 minutes or until sausage is done. Audrey Bostwick _. KRUSCIKI - UKRANIAN PASTRIES 2 c.flour- 1/2 c.powdered sugar 4 eggs(whole) '/a c. buffer or oleo 2 egg'whites 1 tsp.vanilla 1/2 tsp. salt Fat for frying 62 Add salt to eggs and beat until thick and lemon colored.Add sugar,shorten- ing, and vanilla and continue to beat. fold in flour and knead until the dough blisters.Roll out as thin as paper and cut in strips about 4 inches long and 2 inches wide.Curl strips around a dowel or pencil. Fry in hot fat until lightly browned.Drain on absorbent paper and sprinkle with powdered sugar. Eva Krayniak PEANUT BUTTER PIE 1 deep 9 inch pie shell, baked 3 eggs, separated '/z c. peanut butter 3 c. milk �4 c. powdered sugar 2 tsp. buffer 1/2 c. granulated sugar 1 tsp.vanilla 3 Tbsp. cornstarch 114 tsp. cream of tartar 1 Tbsp.flour 114 c. granulated sugar '/a tsp. salt Rub together with fingersthe peanut butter and powdered sugar until crum- bly; set aside. In saucepan overmedium heat, stir together'/2 cup granulated sugar, cornstarch, flour, salt, egg yolks, and milk. Cook and stir constantly for 2 minutes;remove from heat. Stir in butter and vanilla; cool until thick. Sprinkle 1/3 peanut butter crumbs in bottom of pie shell;top with of the custard mixture.Add 1/3 more of peanut butter crumbs and the rest of the custard.Beat the 3 egg whites in a bowl with the cream of tartar and 114 cup sugar until stiff meringue forms; spread over pie, sealing edge.Top with remaining peanut butler crumbs. Bake at 3751 for 8 to 10 minutes until peaks are slightly browned. Cool and chill. Audrey Bostwick PIE CRUST 1 c.lard 1 tsp. salt 3 c. flour 1/4 to 1/3 c. water Cut lard into four and salt,then add water in small amounts until workable. Jane Conroy ORANGE PIE 1 orange 1/2 c. cornstarch '/z'lemon 2 c. boiling water 11/4 c.sugar 1 prepared crust 2 egg yolks Grate orange and lemon(about 11/2 teaspoons all together).Add to juice of 1 orange and'/z lemon.Add 1114 cups sugar to juice in saucepan.Add 2 egg yolks, slightly beaten,to juice and grated rind;moisten cornstarch with cold water.Stir in boiling water, stirring constantly. Add to first mixture. Cook in double boiler until thick. Pour into pie shell. Use the egg whites for meringue. Grandma Irene Brown 1717-s4 63 MOCK APPLE PIE 2 (8 or 9 inch)crusts(make) 2 Tbsp. lemon juice 21/4 c. Ritz crackers 1 tsp. grated lemon rind 2 c. water 2 Tbsp. oleo 2 c. sugar 1/2 tsp. cinnamon 2 tsp. cream of tartar Roll out crust and put in pan.Place crackers in crust.In saucepan over high heat, heat water, sugar, and cream of tartar to a boil. Simmer 15 minutes. Add lemon juice and rind.Cool;pour syrup over crackers. Dot with oleo. Sprinkle with cinnamon. Roil out rest of pastry, put over top. Trim edges and seal. Slit top to let out steam. Bake at 425° for 30 to 35 minutes or until crust is crisp and brown; cool completely. Ana Kastenhuber EASY PIE Graham cracker crust Dash of sugar 2 bananas 1 can Comstock blueberry, cherry, 1 large Philadelphia cream cheese apple, or etc., pie filling 1 small ctn. Cool Whip Slice 2 bananas. Put on graham cracker crust. ;Mash Philadelphia cream cheese.Put in carton of Cool Whip and dash of sugar and beat with mixer Put on top of bananas.Add can of Comstock on top; chill. Ginger Dekay PUMPKIN PIE 3 c. pumpkin 1 c. brown sugar 1 c. sugar 2 Tbsp.molasses _1 tsp. salt 114 Up. nutmeg 3 tsp. ginger 3 tsp. cinnamon i tsp.mace 4 eggs 2 c.,liquid Mix all together. Bake at 450' for 10 minutes and at 350' for 30 minutes or until knife in center comes out clean.Makes enough to fill 2(9 or 10 inch)pie shells. - Jane Conroy LEMONADE STAND PIE 1 (6 oz.)can frozen concentrated 1 prepared graham cracker crumb lemonade, partially thawed crust 1 pt. vanilla ice cream,softened Strawberries 31/2 c. Cool Whip Beat lemonade about 30 seconds in large bowl. Gradually spoon in ice cream,blending well.Gently stir in whipped topping until smooth.Freeze until mix- ture will mound. Spoon into crust. Freeze 4 hours. Let stand at room temperature or in refrigerator about 30 minutes. Cut and garnish with strawberries. Serves 8 to 10. 64