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Home My WebLink Aboutmethodist cb sec 1.pdf OUR 0 < DAILY c v } DEAD y g , � l 7 /r f 1 _ r , e a Y �.E�tft�l� r � 3 � 3 P A COLLECTION OF RECIPES Sponsored By _ Enfield United Methodist Women - Enfield Center Ithaca, New York 14850 Officers President. . . . . . . . . . . . . . . . ..Margaret Austin Vice President. . . . .. . . . . . . .Harriet Kiesinger Secretary. . . . .Emma Kirkpatrick Treasurer . . . . . . . . . . . .. . . . .Diane Sherman Committee Margaret Austin Naomi Calkins Sophie Dean Harriet Kiesinger Emma Kirkpatrick _ Florence Laue - Doris Lovelace Christie Sepos Diane Sherman _B_ >; u Mural Painted By MARION L. MACK 1974 867-4 _C_ _ a i In Memory Of FRANCES RUMSEY Because we loved her, this book is dedicated to Frances. She worked proficiently as Secretary --- of the Women's Group. She was loyal and dependable, always willing to help She loved the church. We miss her very much. -D- APPETIZERS, RELISHES & PICKLES CHEESE BACO PUFFS' (A Delicious, Easy-To-Make Canape) 1 c. mayonnaise 2 tsp. drained horseradish 1/2 c. grated Cheddar 2 Tbsp. bacon bits or cheese B ac*Os Combine. This may be made ahead of time and refrigerated. Shortly before serving time, put a teaspoonful of mixture on a Ritz or similar cracker. Sprinkle with paprika. Broil until bubbly and serve at once. Makes 60 canapes. Approximate cost: 90 cents per batch; 1 1/2 cents each. Bonnie Smith CHEESE BALL 1 large°pkg. cream 1 jar pimento, bacon or cheese pineapple cheese 1 small pkg. cream 1/2 tsp. Worcestershire cheese sauce 1 jar Old English 1 pkg. pecans, crushed cheese Leave at room temperature. Blend together. Put in icebox until firm, about 15 minutes. Form into a ball. Roll in pecans and top ;with cherry, Lee Ann Sherman PUMPKIN AND CHEESE BALLS 4 oz. cream cheese 1/4 Tbsp. garlic salt 1 c. grated sharp or powder cheese 1 tsp. Worcestershire sauce 1 c. grated pumpkin 4 Tbsp. grated dry Parme- 1 c. grated carrots san cheese Mix together all but Parmesan cheese. Add 1 tablespoon milk if needed for moisture. Chill a while. Form into balls and roll in dry Parmesan cheese. Serve with assortment of crackers. Note: This makes a nice food gift for the holi- days. Christie Sepos 867-4 -1- Enfield, NY FREEZER PICKLES 7 c. sliced cucumbers 1 c. sliced onion 1 c. sliced green pepper, Mix and pour over above. 1 tsp celery seed 1 c. cider vinegar 2 tsp. salt 2 c. sugar Let stand overnight in refrigerator. Pack in containers Leave 3/4-inch headspace and freeze. No cooking: Shirley Hasselaar SWEET AND SOUR DILL PICKLE SLICES medium-sized pickles, 2-3 dill heads (in bottom of sliced jar) 3-4 onions, sliced 2 cloves garlic 2 (2-inch) pieces celery stalks, sliced All amounts are per jar. Syrup: 4 c. sugar 1/2 c. salt 4 c. vinegar 2 c. water Bring to a boil and `pour over pickles. Place onions- and celery in middle of jar. Carol Baker --- 24-HOUR DILL PICKLES (Refrigerator Pickles) 3 or 4 stems dill 3 medium cloves garlic Put on bottom of gallon jar. Slice cokes and arrange in jar on top of dill and garlic. Boil: 6 c. water 1/2 tsp. alum — 1 c. vinegar 1/3 c. sugar 1/4 c. canning salt 1 tsp. turmeric -2- Put same amount of dill and garlic on top of cukes in jar. Pour boiling liquid over all. Cool. Put cover on jar andput in refrigerator. Ready to eat in 24 hours. — M. Goff DILL PICKLES 13 c. water 1/2 c. sugar 7 c'. vinegar 1 clove garlic 3/4 c. salt 2 heads fresh dill Boil first 4 ingredients together. Place washed and drained cucumber pickles in jars with l head of dill in bottom and 1 on top. Add clove garlic and pour hot liquid over this and seal. Alice Baker DILL PICKLES 3 qt. water 1 c. salt 1 qt. vinegar Boil together. Wash pickles. Put in cans with a sprig of 'dill, clove of garlic and a slice of onion in u each can. Pour hot liquid over and seal cans. Cut pickles in strips or slices as desired. - Lucelia Weatherby CUCUMBER PICKLES IN OPEN JAR 1 gal. vinegar 1 scant tsp. saccharin 1/2 c salt 1 level tsp. alum Make a solution, of above in jar. Put in cloth bag: 4 Tbsp. ground mustard 1 tsp. allspice _ 1 Tbsp.` ground cinnamon Scald pickles with salt. Let stand overnight. �— Wipe dry and add to jar. This way you can add-a few at a time to the solution. Lucelia Weatherby 867-4 -3- BREAD AND BUTTER PICKLES 6 qt. sliced cucumbers 1 qt. 'vinegar 1 qt sliced onions 1 doz. whole cloves 1 green pepper, cut 8 c. white sugar small 1 1/2 tsp. turmeric -1 sweet red pepper, 1 1/2 tsp. celery seed cut small 1/2 c. pickling salt - Sprinkle first 4 ingredients with 1/2 cup salt. Let stand overnight. Drain cucumber mixture. Bring to a boil the remaining ingredients. Add drained - _cucumber mixture. Bring to a`'boil and boil for about 7 minutes. Put hot into jars and seal. Makes about 5 pints. Irene D. Hubbell BREAD AND BUTTER PICKLES 2 qt sliced cucumbers 1/4 c.- salt 1 1/2 c. sliced onions Sprinkle cucumbers and onions with salt. Let stand 3 hours. Drain well. Boil together: 2 c. granulated sugar 1 tsp. celery seed 2 c. vinegar (liberal) 1 Tbsp. white mustard seed Add cucumbers and bring to boil, can and seal. Lueelia Weatherby PUMPKIN SWEET PICKLES 7 c. sugar 1/2 tsp. cinnamon 2 c. white vinegar 12-15 c. pumpkin 1/2 tsp cloves Cut pumpkin into 1-inch cubes. Remove rind. Pour boiling water over them until good and hot. Then pour into cold water and drain. Cook in boiling syrup. Remove when they are clear. Let stand in sugar over- night; drain. Boil up syrup. Add pumpkin. Boil and let stand overnight repeat. Seal in jars. Vivian Forrest -4- AUNT HAZEL'S RED CUCUMBER PICKLES (Clara Lee) 2 gal. sliced cucumbers 4 c. vinegar 2 c. pickling lime or 3 c. water builder's lime 15 c. sugar 8 1/2 qt. water 8 cinnamon sticks 1 Tbsp, alum 3 (9 oz.) pkg. red 1 small bottle red hot candy (1 1/2 c.) food coloring Peel and slice cucumbers about 1/4 inch thick. Remove seeds. Cover cucumbers with lime and water solution Soak for 24 hours. Pour off and wash. Drain well. Cover with cold water and soak 3 hours; drain. Mix 1 cup vinegar, alum and red food coloring. Pour over cucumbers. Add enough cold water to cover. Simmer (`do not boil) for 2 hours; drain. Discard water. Heat together the following and pour over cucumbers 3 c. vinegar 15 c. sugar 3 c. water 8 cinnamon sticks red hot candy Reheat just the juice for 2 days. Do not bring to a boil. Pour back over cucumbers. Keep lid on cucumbers to hold in the steam. =On the third day, heat juice and cucumbers — together. Remove cinnamon sticks. Pack pickles and juice in jars and seal Kathy Little WATERMELON RIND PICKLES Remove pink and rind from watermelon. Cut rind in squares, about 1 inch. Soak 2 pounds of rind overnight in salt water. Add 1/4` cup' salt to each quart of water. Drain brine off rind and cook rind in clear water until tender; ;drain. Add rind to hot pickling solution, uncovered 2 lb. sugar 1 pt. vinegar 867-4 -5- 1 pt. water 1 tsp. whole, cloves 3 inches stick cinnamon 1 tsp. whole allspice Put in .jars.and seal. Lucelia Weatherby MANGO PICKLES 1 gal., green mangoes 3/4 c. Hawaiian salt 6 c. water 2 Tbsp. red food coloring 4 c. brown sugar (optional) 2 c. vinegar Wash, pare and slice mangoes Mix all other ingredients and boil. Cool syrup. Add mangoes. Store in jars and refrigerate Mrs. Snyder TOMATO VEGETABLE JUICE 8 qt. ripe tomatoes 3 small on ions 8 stalks celery 1 leek 1/4 c. parsley Cook until vegetables are soft, then put through strainer. Season with the following: 1+/2 tsp. ground allspice 1 Tbsp. salt 1 Tbsp. Worcestershire 1 c finely chopped green sauce Pepper 1 lemon, sliced thin fresh ground black pepper Chill or use as juice or soup Put in canning jars. Yields about 6 quarts. Process at 15 pounds pressure for 20 minutes. - Florence Laue GREEDY TOMATO MINCEMEAT _ 3 qt. prepared green - 1 lb. seedless raisins tomatoes, ground 2 Tbsp. grated orange rind 3` qt. ,prepared apples, 2 Tbsp. grated lemon rind ground 5 c. well-packed brown 1' c. suet, 'ground sugar -6- - 3/4 c. vinegar 1/4 tsp. cloves 1/2 c. fresh lemon juice 1/4 tsp. allspice 1/2 c. water 2 tsp. salt 1 Tbsp ground cinnamon Combine all in large kettle. Bring to a boil, stirring frequently. Reduce heat and simmer until dark and thick, about 2 1/2 hours. Pour into scalded jars. Makes 8 pints. Can be processed in hot water bath for 25 min- utes. Nina Linton TOMATO JELLY 5 c. tomato juice 2 (3 oz.) pkg. raspberry 4 c. sugar jello Pour in jelly glasses. Put paraffin on top. Cover and store. Lucelia Weatherby STRAWBERRY AND PINEAPPLE JAM 1 (No. 2) can crushed 1 pkg. frozen strawberries* pineapple *Enough to make 4 cups prepared fruit. Mix together. Add: 7 c. sugar 1 tsp. butter Mix and boil together 1 minute, stirring con- stantly. Remove from heat. Add 1/2 bottle Certo and stir 5 minutes. Pour into jars. Cover with paraffin while hot. Let cool. Put on covers and store in cool place. Lucelia Weatherby PEAR FIG FILLING 3 lb. pears 1 lb. raisins 1 lb. figs 2 1/2 lb. sugar _ Grind all together and cook until thick. Can while hot. Carol Baker 867-4 -7 PEAR AND PINEAPPLE JAM ----- 1 medium orange, 1 medium lemon coarsely coarsely ground ground 3 1/2 c. pears,, 1 (No. 2) can crushed pared and coarsely pineapple (2 1/2 c.) chopped Combine. Place mixture in 6-quart kettle and mix thoroughly. " Bring to a boil, then simmer 30 to 35 minutes or until jam consistency, stirring occasionally. Pour immediately into sterilized jars and seal. Florence Laue RHUBARB PINEAPPLE STRAWBERRY JAM 4 c. rhubarb, cut 4 c. sugar in 1/4-inch pieces - Add the sugar to rhubarb and let stand over- night. Boil 12 minutes at a hard boil. 1 (8 1/2 oz.) can 1" (3 oz.) box wild straw- crushed pineapple berry jello Add the crushed pineapple. Let simmer 3 min- utes. Take off stove. Add the jello (dry) . Pour into jam jars; seal. Use all juices from rhubarb and pine- apple. Florence Laue RHUBARB-STRAWBERRY JELLO OR JAM 5' c. rhubarb pinch of salt 4' c. sugar dash of nutmeg _ 1 1/2 (3 oz.) boxes jello Cut rhubarb in small pieces. Cover with sugar and let stand overnight. Stir well in the morning and cook until rhubarb is tender. Remove from fire and stir in jello. Pour in glasses and cover with wax. Any flavor jello can be used., 1 1/2 boxes or 2/3 cup jello. Crushed pineapple can also be used. Linda Cox -8- PINEAPPLE JAM 6 c. chopped fresh 4 Tbsp orange juice pineapple 1 Tbsp. lemon juice — 3 c. sugar grated rind of 1 orange Combine pineapple and sugar. Let stand over- night. Add orange juice lemon juice and orange rind. Cook slowly for 2 hours or until mixture gives a jam test. Spoon into sterilized jars. Remove all air and seal with paraffin. Mrs. Snyder JAM 5 c. green tomatoes, 1 (6 oz.) pkg. jello chopped fine (any flavor) 4 c. sugar Add the sugar to tomatoes. Cook 15 minutes. Then add the jello. Pour in sterilized jam jars and seal Makes 4 glasses. I've used strawberry and raspberry. Florence Laue ZUCCHINI RELISH _ 10 c. ground zucchini, 1 large red pepper, ground ground coarsely coarsely 4 c. onions, chopped — Cover with: 3 Tbsp. 'salt 2 or 3 c. water- Let stand overnight; drain well. Add: 2 tsp. nutmeg 1 Tbsp. turmeric — 1/2 tsp. black pepper 2 tsp. celery seed 1 Tbsp. dry mustard 6 c. sugar Stir in 2 1/2 tablespoons of Minute tapioca. Bring to a boil and cook gently for 30 minutes. Do not hard boil. Pour in hot jars and seal. Ruth Wobig 867-4 _9- ZUCCHINI RELISH 10 c. squash (remove 4 c. sugar seeds) 2 tsp. celery seed 4 c. onions 1 tsp. dry mustard - 1 red and green pepper 1 tsp. nutmeg 3 Tbsp. salt 1 tsp. turmeric 2 Tbsp. cornstarch 1/2 tsp. pepper 2 1/2 c. vinegar x Grind together the squash, onions and peppers. Add salt and let set overnight. - Next day, drain. Dissolve cornstarch in vine- gar. Add rest of ingredients and boil everything for 3`° minutes. Pour in pint jars and seal. Makes 6 pints. - Mabel Rumsey- CHOW-CHOW 1 peck green tomatoes 2 Tbsp cinnamon 6 large onions 2 Tbsp. celery seed 6 red peppers 4 c sugar - 6 green peppers' 2 c brown sugar " 1 Tbsp. ginger 1 Tbsp. mustard seed 1 Tbsp. cloves l qt. vinegar 1 Tbsp. turmeric Soak tomatoes onions and peppers overnight in 1 cup of salt and water; then drain off>-green juice. Add spices and vinegar. Heat until heated good and hot. Then add sugar and heat until dissolved. Pack in cans hot. Vivian Ryan HOT DOG RELISH 4 c. ground onions 1/2 c. salt 4 c. ground` cabbage 4 c. cider vinegar 4 c. ground green 6 c. sugar tomatoes 2 c. water 12 large green sweet 1 Tbsp, celery seed ";. peppers, cut fine 2 Tbsp. white mustard seed --- 6large red sweet 1 1/2 tsp. turmeric peppers, cut fine Grind the vegetables coarse. Sprinkle with salt -10- and let stand overnight. Rinse and drain. Combine with other ingredients and heat to boiling. Simmer -3 minutes and seal in hot sterilized jars. Makes 8 pints. Mrs. J. K. Alexander RELISH 4-6 unpeeled cukes 6 carrots -(1 1/2 c.) (3 1/2 c.) 2 onions (1 c.) Grind coarsely. Add 2 tablespoons salt. Mix with ingredients and soak 3 hours. Drain and add: 2 1/2 c. sugar 1 1/2 tsp. celery salt 1 1/2 c. vinegar 1 1/2 tsp. mustard seed Simmer, uncovered, 20 minutes or so; seal hot Frances LaBombard CORN RELISH 1 qt. chopped onions 2 Tbsp. salt 2 qt. ripe tomatoes 2 Tbsp. celery ;seed 3 large sweet peppers 2 tsp. turmeric 1 doz. °ears corn, cut 2 c. granulated sugar off the cob 2 c. vinegar plus 1 c. 8 small cucumbers, water peeled ° Put all vegetables, except corn, through food chopper and drain off juice. Add remaining ingre- dients. Cover with vinegar and water. Cook for 1/2 hour. Stir occasionally to avoid sticking. Put in sterilized jars and seal. M. Goff PEPPER OR CUCUMBER RELISH 12 'sweet green peppers 4 tsp. salt 12 sweet red" peppers 1 qt. cider vinegar 6 large cucumbers 2 c. granulated or brown 2 sweet red peppers sugar 3 large onions Chop vegetables fine. Cover with boiling water and let stand 10 minutes Cover again with boiling 867-4 _11- water. Bring to boiling -point. Let stand 10 minutes, drain. Add remaining ingredients and simmer 15 min- utes. Can and seal. Linda Cox HOMEMADE SAUERKRAUT IN JARS 2 lb. cabbage per 2 tsp. salt per qt. jar qt. jar Shave cabbage fine. Fill jar half full, packed hard. Add 1 teaspoon salt. Fill and pack. Add 1 teaspoon salt. Fill to overflowing with cold water. Cover loosely with lids, not clamped or tightened (best with glass lids). Let stand at room temperature for 9 -- days. Refill jars with water as it evaporates. Tighten lids and store in cellar to age. Helen Smith CUCUMBER RELISH (Hot Dog) 2 qt peeled cucumbers 1 red hot sweet pepper 2 large onions_. 1 green sweet pepper Drain overnight. Then add: 1 pt. weak vinegar 1 tsp. mustard 1 1/2 lb. sugar 1/2 tsp. turmeric 1 tsp. mustard seed 1 Tbsp. salt 1 tsp. celery seed Cook for 1 hour and can hot. Carol Baker SHRIMP DIP 1 (8 oz.) pkg. cream 1 Tbsp. lemon juice cheese 1/2 tsp. garlic salt 2 Tbsp. 'mayonnaise 2 tsp. celery salt Mix ingredients together. Roll in balls or mold. Cover with parsley. Lucelia Weatherby -12- DIP FOR RELISH PLATE 1 c. sour cream 1 Tbsp. dry minced onion 1 c. mayonnaise 1 tsp, celery salt 1 Tbsp. dill weed 1/4 tsp. Accent Lucelia Weatherby SHRIMP CHIP DIP 2/3 c. (4 1/2 oz. can) 1 tsp. prepared horseradish shrimp, rinsed and 1/2 tsp. salt drained 1/8 tsp. pepper 1/4 c. chili sauce dash of hot pepper sauce — 2 tsp lemon juice 1 c. dairy sour cream Cut shrimp into very fine pieces; set aside. (This may be done in a food processor or a blender.) Combine the chili sauce, lemon juice, horse- radish, salt, pepper and hot pepper sauce. Gently fold in-sour cream and shrimp. Chill, covered, 1 to 2 hours to allow flavors to blend. Serve with crackers and chips. Diane Sherman SHRIMP DIP 1 c. sour cream 1 pkg. Italian Good 1 (3 oz.) pkg. cream Seasons dressing mix cheese, softened (or less) 2 tsp. lemon juice 1 can tiny shrimp Blend cream cheese with ingredients. Chill 1 hour. Diane Sherman VEGETABLE DIP — 1 small jar mayonnaise 2 tsp. celery seed (1 c ) 1 pkg. dry garlic mix 1/2 pt. sour cream _ (Good Seasons) Mix together and chill. Use as a dip for celery, carrots, green peppers, scallions, cauliflower, etc. Marie VonNeida 867-4 _13- VEGETABLE DIP 1 (8 oz.) pkg. cream 1 Tbsp. Worcestershire cheese sauce 1 c. mayonnaise 1 medium onion 1 beef bouillon cube dill weed to taste Place onion in blender and chop well. Then add rest of ingredients. Madalin M. Smith TACO DIP 1 (8 oz.) pkg. cream 1 (8 oz.) carton sour cheese, softened cream Cream together and spread on bottom of deep dish. Spread in layers: shredded lettuce onions chopped up green tomatoes peppers _. Cover with 1 jar taco sauce. Sprinkle shredded Cheddar cheese on top. Let chill and serve with -- Doritos. Marie VonNeida v ` CHRISTMAS CONFETTI DIP 2/3 c. sour cream - 2 Tbsp. chopped chives 1/3 c. mayonnaise 2 Tbsp. chopped pimiento 2 Tbsp. chopped onion 1/4 tsp. garlic powder Mix all ingredients. Chill before serving. ---- Goes best with chips. Marie VonNeida ASPARAGUS AND HAM APPETIZERS 2 (6 oz.) pkg. thinly 1 (15 oz.) can Green Giant sliced cooked `ham extra long asparagus -- 8 oz. cream:cheese,` spears, drained softened _14 Spread the cream cheese on slices of ham. Roll up 1 asparagus spear in ham, etc. Chill, then cut in 4 sections. Important to chill for awhile. Can vary: Use ham and cream cheese only with green olives or can use sliced roast beef and cream cheese. Marie VonNeida CRAB PATE 1 (10 3/4 oz.) can cream 1 (8 oz.) pkg. cream of mushroom soup cheese, softened- (golden mushroom 1 (6 1/2 oz.) can crabmeat, may be used) drained and flaked 1 envelope unflavored 1 medium onion, chopped gelatin fine 3 Tbsp,. cold water 1 c. celery, chopped fine 3/4 c. mayonnaise parsley sprigs (optional) Heat soup in medium saucepan over low heat. Remove from heat. Dissolve gelatin in cold, cold water. Then add to soup stirring well Add next 5 ingredients Spoon into oiled 4-cup mold. Chill. Serve with assorted crackers. Makes 4 cups. Marge Salmela TUNA PATE m 2 (7 oz.) cans water 1 Tbsp. grated onion packed tuna fish, 3 Tbsp. chili sauce drained 1 tsp. Worcestershire sauce 1 (8 oz.) pkg. cream 2 Tbsp. snipped parsley cheese 2 Tbsp. dry sherry Blend together the cream cheese, onion, chili sauce, Worcestershire sauce and parsley. Add tuna fish and sherry; mix well. Add salt to taste. Heap in a bowl or make into a ball. Serve with raw relishes or crisp crackers. Regina Costello SHRIMP PUFFS Puff Shells: 1 c. water 1/2 c. butter or oleo 867-4 -15- 1 c. flour 4 eggs Shrimp Salad: 1 c. chopped shrimp 1 'tsp. minced onion - 1 c. diced celery salt to taste 1 tsp lemon juice paprika to taste Heat oven to 4000. Heat the water and butter to a rolling boil in saucepan. Stir flour vigorously over low heat until mixture forms a ball. Beat in eggs thoroughly, one at a time. Beat until smooth. Drop by teaspoon onto ungre'ased baking sheet into mounds 3 inches apart. Bake 45 minutes or until golden brown and dry. Cool. Cut off tops and fill with Shrimp --- Salad Shrimp Salad Mix all ingredients with mayon- naise to moisten. Makes about 45 or 50 puffs. Marie VonN eida ** EXTRA RECIPES ** -16- SOUPS, SALADS & SAUCES BEEF STEW MAN STYLE 2 lb. lean beef, cut 2 (8 oz.) cans Hunt's up for stew tomato sauce 1/4 c. water 1/4 tsp. pepper 2 tsp' salt 1/2 bay leaf 2 Tbsp. Wesson pure 1/8 tsp. thyme vegetable oil ` 6 potatoes, peeled f c. hot water 6 onions, peeled 1 c. shredded celery Linda Cox HAMBURG SOUP YOU CAN EAT WITH A FORK 2`lb. -hamburg 1 c. corn 6 small carrots 1 pkg. Lipton onion soup 10 small potatoes 1 beef bouillon cube 3 stalks celery 1 qt. tomatoes 1 c. green beans 2 c. water Brown hamburg. Add vegetables, tomatoes and water. Season with chili-powder, paprika, salt and pepper. Simmer 1 hour. Add 1 cup of broken up noodles. Cook another 3/4 hour. Good. ` Doris Calkins ITALIAN SAUSAGE SOUP 1 .1/2 lb. mild Italian 3 cans beef broth sausage, °cut in 1 l/2 c. dry red wine 1/2-inch pieces 1/2 tsp. basil 2` cloves garlic, minced 3 Tbsp. chopped parsley 2 large onions, 1 green pepper, chopped chopped 2 medium zucchini, chopped 1 (28`oz.) can Italian 2-3 c. macaroni tomatoes In a 5-quart kettle, brown sausage. Add garlic and onions. Cook until limp. Stir in tomatoes. Add broth, wine and basil. Simmer for 30 minutes. Cool mixture and chill. Remove fat that has formed on top 867-4 _17- of mixture. Reheat and add next 4 ingredients. Sim- mer, covered, for 25 minutes. Serve with grated cheese. Serves 6 to 8. Jeanette Garlock CREAM OF MUSHROOM SOUP 3 Tbsp. butter 2 Tbsp. flour Melt_over low heat in heavy saucepan. - Blend in 1 tsp. salt 1/8 tsp. pepper Remove from heat and stir in: - 2 c. milk 2 c. chicken broth Bring to a boil Boil 1 minute, stirring con- stantly. Then add: 1 c. sauteed mushrooms, 1 tsp. grated onion finely chopped or sliced Cook 10 minutes over boiling water. Serve with a swirl of whipped cream dusted with paprika. Jeanette Garlock SALMON CHOWDER 1 (15 1/2 oz. ) can salmon 2 chicken bouillon cubes 5 slices bacon, diced 1 (13 oz.) can evaporated 1'/2 c. chopped onion milk 1/2 c. chopped green l (8 1/2 oz.) can cream- pepper style corn 2 c. diced potatoes 1/2 tsp salt 1 pkg mixed vege- 1/8 tsp. pepper tables 1/2 tsp. celery salt 2 1/2 c. water 1/2 tsp. dried dill weed mix 1 Tbsp. parsley Drain and flake salmon (reserve liquid). Saute --- bacon, onion and pepper. Add potatoes, vegetables, water and bouillon cubes Cover and simmer 10 to 12 minutes or until vegetables are tender. Add salmon -18- and liquid, evaporated milk, corn and seasonings. Heat. Sprinkle with parsley. Emma Kirkpatrick NO-PEEK STEW 2 lb. beef stew 2 Tbsp. sugar 4 carrots 2 Tbsp. tapioca 4 medium potatoes 1 c. tomato juice 2 stalks celery salt to taste 2 medium onions 1/4 tsp. pepper Cut stew beef in 1-inch pieces. Slice carrots, potatoes', celery and onions. Mix ingredients. Bake 4 hours at 3000 in a heavy, tightly covered casserole. Miss Margaret M. Marchello VEGETABLE SOUP (Large Quantity Cooking) 5 gal. water 6 onions 3 qt. tomatoes 1 1/2 qt. celery 1/4 c. salt 3 qt. potatoes 3 tsp. pepper 1 qt. carrots 2 bay leaves 1 pt. turnips 2 c. rice Use any other vegetables you want. Put water and tomatoes in largekettle. Add seasonings, rice and chopped vegetables. Cook slowly, about 2 hours. Add more seasoning, if necessary. Harriet Kiesinger HEAD OF CABBAGE SOUP (Makes 12 Cups Soup) 6 thin slices bacon 5 c. water or beef broth (optional) 6 c. shredded cabbage 2 c. chopped onions 2 c. sliced carrots 1 tsp. minced garlic 1/2 tsp. salt 1 (1 1/2 lb.) can 1/8 tsp. ground black tomatoes pepper In a heavy pot, cook bacon over moderate heat for 5 minutes. Stir in onions and garlic. Simmer until 867-4 -19_ onions are cooked. Add 'tomatoes and remaining ingre- dients and simmer together 2 to 2 1/2 hours to blend flavors. Skim off bacon fat. Good with a tablespoon of plain yogurt on top. Contains 111 calories per cup. EASY OVEN STEW 2 lb. beef, cut in 4-6 small onions chunks -4 small potatoes 2 Tbsp. flour 1 c. sliced celery 1 tsp. salt 4 small carrots. cut up 1/8 tsp. pepper salt and pepper to taste 1/8 tsp. paprika 1 c. water or 'tomato juice 1 Tbsp. pure vegetable 2 (8 oz.) cans tomato sauce oil Combine the flour, salt, pepper and paprika. Roll beef in 'seasoned` flour. Toss with oil in 3-quart casserole. Bake, uncovered, at 4000 for 30 minutes. Stir once. Add vegetables and toss with meat and meat juices. Add water, salt` and pepper to taste. Pour tomato sauce over all. Mix well; cover. Bake at 3500 for 1 3/4 hours or until stew is cooked to your family's taste. This makes 4 servings. Rhonda Lejeune FIVE-HOUR STEW 2 lb. stew meat' 1 Tbsp. sugar (1-inch chunks) , placed in roaster Pour the sugar over meat. Soften: --- 2 Tbsp. tapioca 2 c. tomato juice Add: 1 Tbsp. Worcestershire 1 1/2 tsp. salt sauce --- Add;: 2 c. potatoes (chunks) 2 c. carrots (chunks) 2 c. celery pieces 1 medium onion -20- Cover and bake at 2500 for 5 hours. Do not peek. Do not brown meat. Denise Laue NAVY BEAN SOUP 1 1./2 lb navy beans salt and pepper to taste 1 small can tomato juice 1 Tbsp. barbecue sauce 1 1/2 c. celery 2 Tbsp. catsup diced ham (amount 1 bay leaf desired) Soak navy beans in 1/2 quart water overnight; drain. "_Add enough water to cover beans. Add ham, salt, pepper, celery and bay leaf. Cook until all are done, adding water as needed. Add tomato juice, barbecue sauce and catsup. S. Hunsbuger FROZEN CHERRY SALAD 1 can cherry pie filling 1 large 8 oz. container 1 can condensed milk Cool Whip 3/4 c. crushed pine- chopped nuts (may be apple, drained mixed in, if desired) Combine pie filling, milk and pineapple. Fold in the Cool Whip. Spread in a large loaf pan and freeze. Slice and serve. Dip pan in warm water to remove slices. Kathy Gilbert COTTAGE CHEESE SALAD 1 (3 oz.) pkg. lime 1 Tbsp. lemon juice je110 1 c. cottage cheese 3/4 c. boiling water 1/2 c. nuts 1 c. evaporated milk 1/2 c. celery, chopped 1 small can crushed 1/2 c. mayonnaise pineapple -- Mix and put in refrigerator to set. Lucelia Weatherby 867-4 -21- CALIFORNIA SALAD 1 c. small marshmallows 1 c. mandarin oranges 1 c. maraschino 1 c. sour cream cherries, drained i c. chunk pineapple, 1 c. coconut drained Drain all wet ingredients well. Mix all together. Chill overnight. Linda Cox COLE SLAW Prepare cream dressing and chill. Shred 1 1/3 cups cabbage and mix with dressing. Arrange salad greens onsalad plate. Pile the salad in the well of:each tomato. Place the tomatoes on the saladgreens. Garnish with paprika parsley and green peppers. Linda Cox SPRING SALAD 4 c. fresh dandelion 1/4 c. vegetable oil greens (small and 4 Tbsp. lemon juice tender) 1 small can button mush- - 1/2 c. fresh leeks rooms, drained 2 tomatoes, cut in wedges Break greens into pieces Dice leeks Add tomatoes; toss together. Add lemon juice and oil or use your favorite` dressing. Christie Sepos FISHERMAN'S SALAD 1 large,head romaine 1 c. croutons or iceberg lettuce 1 onion, diced 1 can tuna fish (water 1/4 c. salad oil packed) , drained` 1/4 c. lemon juice 1 can sardines (fillet) , 1 tsp. horseradish drained 2 Tbsp. Worcestershire 2 large tomatoes cut sauce in wedges -22- Break lettuce into bite-size pieces. Add and toss other ingredients'. Add lemon and oil. Christie Sepos ROSETTI'S RICE APPLE SALAD 3/4 qt. Cool Whip 8-10 large red apples, (1 container) cored, skinned and 1/4 c. sugar chopped 1/2 qt. mayonnaise 3/4 c. raisins 1/2 qt chopped celery 3/4 c. nuts (walnuts or almonds) Blend all the above into your rice. Most popular. Sonja Rosetti (Rosetti's Restaurant) POTATO SALAD 8 qt. potatoes 2 Tbsp. salt 1 1/2 qt. celery, cut 1/2 c. chopped parsley in small pieces Wash and pare potatoes and cut in cubes. Cook in boiling salt water until tender, Drain and cool. Add celery salt and parsley. Moisten with French dressing and let stand several hours. Place on lettuce leaves and garnish with mayonnaise and stuffed olives. Makes 50 to 60 servings Harriet Kiesinger BEAN SALAD 1 can red kidney beans - 1 pkg. frozen lima beans 1 can small green beans, 1 purple onion drained 1 small green pepper 1 can wax beans, 1 can pimentos, sliced drained Sauce: 3/4 c. vinegar- 3/4 c. sugar 1/3 c. salad oil 1/2 tsp. salt 1/8 tsp. pepper 1/2 tsp. mustard 867-4 -23- Drain all the beans and combine. ' Cut onion in rings and separate. Slice green pepper and pimentos and add to beans and onion; mix well. Mix all ingredients in the sauce in a separate bowl (mix well) Pour sauce over salad. Cover. Re- frigerate for 24 hours. Drain and serve. Donna Laue HULUSHSKI 1 (3 lb.) head cabbage, 1 stick margarine` shredded 1/4 c. water 2 onions, sliced Saute until tender in electric skillet. Add 1 lb. Polish sausage, 1 Tbsp. dill seed thinly sliced salt and pepper to taste -- 2 Tbsp. celery seed Add 1 pound cooked noodles; mix well. Makes a very large dish. Ramona Emery FRUIT SALAD 1 regular can fruit 1 box instant pudding cocktail (vanilla, butter pecan, 1` small can mandarin pistachio or banana) oranges 1 regular bowl Cool Whip 1 large can chunked pineapple Drain pineapple and oranges. While draining, pour fruit cocktail, including juice, in a big bowl. Add pudding (straight from box) mix. Add pineapple and oranges. Blend in Cool Whip. Set overnight June Smith BEAN SALAD 1` can green beans 1 medium Spanish onion 1 can yellow beans (rings) 1 can red kidney beans 1 medium green pepper 1/2 can lima beans (rings) (optional) 24- __ Drain all cans of beans. Lay rings of onion and pepper on top. Add in separate bowl and mix: 1/2 c. oil 2 tsp. parsley 1/2 c. vinegar 1/2 tsp. tarragon 1/2 c:. sugar' Pour over salad Let stand several hours or overnight Lucelia Weatherby AMBROSIA SALAD 1 can sliced peaches 1 can mandarin oranges -- 1 can sliced pears 1 can pineapple chunks 1 small jar maraschino 1 can Angel Flake coconut cherries 1 large container sour 4 medium bananas, sliced cream (or whipped cream) 4 `medium apples, cut in chunks Drain juice from canned fruit and store in re- frigerator for future use. Combine all fruits in large bowl. Add coconut; toss. Stir in sour cream or whipped cream. Chill before serving. Note: Fruits in season can be used. Also you can use as many or as few fruits as you desire. Christie $epos CRANBERRY CREAM SALAD 1 "(3 oz.) pkg. cherry 1/2 c. finely diced celery jello 1/4 c. chopped walnuts 1 c. hot water 1 c. dairy sour cream 1 (1 lb.) can Ocean Spray whole berry cranberry sauce, drained Dissolve gelatin in hot water. Chill until slightly thickened'. Break up cranberry sauce with fork. Stir into gelatin with celery and walnuts. Fold in sour cream. Pour into a 4-cup mold Chill until firm. Unmold and serve plain or with lettuce. Makes 4 to 6 servings. Betty Mitstifer 867-4 -25- _ SPECIAL COLE SLAW 2 c. shredded cabbage 1/2 tsp. salt 1 c. crushed pineapple 1 pkg. lemon gelatin 1 1/2 'c. miniature 1/2 pt. cream, whipped marshmallows 1 c. water (cold) Drain pineapple. Add enough water to juice to make 1 cup. Bring to a boil. Add gelatin. Add cold water and salt. Refrigerate until solid, then beat until stiff. Add the whipped cream and blend. Add cab- bage, marshmallows and pineapple; mix. Put in salad - bowl and let stand overnight_. Florence Laue WATERGATE SALAD 1 pkg. pistachio instant 1 large can crushed pine- pudding mix apple 1 large carton Cool Whip 1 c. nuts 1 c miniature marshmallows Mix the pudding mix and Cool Whip together. Add remaining ingredients. Pour in bowl. Let set. Joyce Laue FROZEN FRUIT SALAD 2 (3 oz.) pkg. cream 1/2 c. ,red maraschino cheese cherries, quartered 1 c. mayonnaise 1 (No. 2) can crushed 1 c. heavy cream, pineapple, drained --- whipped 2 1/2 c. small marshmallows Combine cheese and mayonnaise. Blend until smooth. Fold in whipped cream, fruit and marsh- mallows. Pour into trays-and freeze. Serves 8 or 10. Doris Lovelace COLE SLAW (Eat Or Freeze) 1 large head cabbage, 1 large green pepper, chopped or grated chopped or grated 1 or 2 large carrots, chopped or grated — _26- Dressing: 2 c. sugar 1 Tbsp. celery seed 1 c. vinegar 1 Tbsp. mustard seed 1/4 c. water Mix the cabbage, pepper and carrots with 1 _ tablespoon salt and let stand for 1 hour. Bring sugar, vinegar, water, celery seed and mustard seed just to a boil. Cool dressing. Drain cabbage, then pour dressing over it. When cabbage is seasoned with dressing, serve or package and freeze.` Marie Earl RICE SALAD 1 c. mayonnaise 2 c. Minute rice, cooked 1/2 c. Italian dressing 2 c. water 1 large carrot butter 1 medium onion, salt" chopped 1 chopped tomato 1 c. celery, chopped 1 c. tender white chicken diced Mix all together. Cool. Mary Tutton UNT®SSED' SALAD (Layered) — In a deep bowl, layer the following: Cover the bottom of the bowl with a small size bottle french sweet dressing (Casino) . Pack down spinach (almost a whole bag) firmly. Sprinkle with salt and pepper. Make sure spinach is dry. Cover with crumbled'`bacon (7 or 8 slices) and hard-boiled egg slices (about 5 eggs) . Layer about 1 head iceberg lettuce. Salt and pepper. — Layer 1/2 small package of raw frozen peas. Layer red onion rings and sprinkle with sugar. Put on lots of Hellmann's mayonnaise (3/4 inch thick; almost a whole bottle,` 1 pint jar) . Put on almost a pound of shredded Swiss cheese. Then put on spinach again (rest of bag) . Put on a little more Casino dressing. 867-4 -27- Cover and refrigerate overnight. Looks most attractive in a glass bowl. Serves 12 to 15 (you can vary the size) Marie VonNeida PINK SALAD 1 pkg raspberry jello 1 c. boiling water -- Dissolve. 1 c. vanilla ice cream 1 (10 oz.) can crushed 3 Tbsp. orange juice pineapple Add the vanilla ice cream; congeal slightly. -- Add the orange juice and crushed pineapple. Refriger- ate until firm. Donna Laue VEGETABLE SALAD 3 cans red`:kidney 1/2 c. chopped celery beans, rinsed and 1/3 c. chopped onion drained well 1 tsp. celery seed 1 can peas and 1/2 c. mayonnaise —" carrots, drained paprika Mix together the first 5 ingredients. Add -- mayonnaise and mix lightly. Sprinkle on paprika. Chill well. Peggy J. Hubbell CARROT SALAD 2` lb. carrots, cooked 1/2 c. oil l c. celery, diced 3/4 c. vinegar 1`/2-1 c. chopped 1 tsp. mustard onion 1 tsp. Worcestershire --- 1 c. green pepper, sauce diced seasoned salt to taste 1 can tomato soup garlic salt to taste (if 1`/2 c. sugar desired) Slice carrots and cook until tender; drain. Add celery, onion and pepper. Beat together remain- ing ingredients and pour over vegetables. Let stand _ -28- several hours before serving. Keeps well for a week or so in the refrigerator. Irene D. Hubbell CHEESE AND PINEAPPLE SALAD 3/4 c. sugar 1 c. crushed pineapple, 1/2 c. syrup from drained canned pineapple 1 c. grated American 1 Tbsp. unflavored cheese gelatin 1 c. heavy cream, whipped 1/4 c cold water Dissolve sugar in pineapple syrup over low heat. Add gelatin, softened in cold water. Chill until par- tially set. Add pineapple and cheese. Fold in whipped cream Chill until firm. Serve with salad dressing. Joyce Dixson LIME-CREAM CHEESE SALAD 1 small can crushed 1 small pkg. cream pineapple cheese 1 pkg. lime jello 1/2 c. nut meats 1/2 c. salad dressing Cream cheese and salad dressing should be creamed very well together. Then add drained crushed pineapple, then nuts. Mix all together. Make lime jello with 1 cup of hot water and a little less than 1 cup of the juice from the pineapple and cold water. Combine all together and chill in refrigerator. Mary Lehmann SPIRAL SALAD (Hot) 1 lb. spiral macaroni 1 can mushrooms, sliced l can sauerkraut, 1 lb, bacon (canned) rinsed well 1 stick butter Cook and drain macaroni. Add butter while hot and other ingredients; mix. Bake in 3500 oven for 20 to 30 minutes. (If doubled, don't double sauer- kraut.) Marie VonNeida 867-4 _29_ RICE SALAD 4 c. Minute rice 1/2 c. salad oil 4 c. water 1/2 c. chopped green 4 pkg. chicken 'broth pepper 2 T bsp. vinegar 1/4 c. diced pimento 1- 1/2 tsp. salt 174 c. chopped onion or 1/2 tsp. pepper scallions 1/2 tsp. dry mustard 5 small tomatoes, cut up 1 clove crushed garlic green olives or garlic salt or hard-boiled eggs powder Cook the rice. Add 1 chicken bouillon cube or package per cup of rice. Let rice get cold and marinate in vinegar, salt, pepper, dry mustard, clove garlic and salad oil. Add green pepper,' pimento and onion. Arrange tomatoes, olives and hard-boiled eggs (optional radishes and cucumbers) . Marie VonNeida WINTER SALAD - 6 cucumbers 8 onions 6 red peppers 2 bunches celery 6 green peppers Chop all in small pieces. Add 1 or 2 small heads --- ` of cauliflower, broken in flowerets. Soak all night in brine of 1/4 c. salt 1 qt. water Drain well. 4' c. white vinegar - 1 Tbsp. turmeric powder 5' c. white sugar l c. flour, stirred in 1`tsp. dry mustard vinegar -- 1 Tbsp. celery seed Put all of the above in kettle. Cook until clean and tender; seal hot. Frances LaBombard -30- CROWN JEWEL 3 small pkg. jello 1 c. boiling water (lime, orange, 1/2 c. cold water raspberry) Make in 8-inch cake pans. Let set until firm after dissolving jello in water. Cut into cubes. Make this separate 1 pkg. lemon jello 1/2 c. pineapple juice 1 c. boiling water Let set until slightly thickened . Add 1 quart Cool Whip. Stir well. Add jello cubes. Let set in re- frigerator 5 hours Carol Baker QUICK -CHILL FRUIT SALAD 1 pkg. instant vanilla 1-2 c. miniature marsh- pudding (mix to; mallows pkg. instructions) 1 c. drained fruit cocktail 1 pkg. Dream Whip (mix to pkg. instructions) Fold pudding and Dream Whip together. Add marshmallows and fruit cocktail. _ Pour into a 9 x 13-inch pan and freeze for 20 minutes. Cut and serve on lettuce leaf. May be frozen for later use. Carol B aker RICE SALAD 3 c. cooked rice 1/2 tsp. salt (long grain) 1 c. celery slices- 2 c. any cooked meat, 1/2 c. raw carrot slices cubed 3/4 c. salad dressing or 1 can mandarin oranges, mayonnaise drained ` 1 tsp. onion powder 3/4 c. green pepper _1/8 tsp. pepper strips' Prepare rice according to package directions. (Be sure rice is enriched and long grain.) Chill well. 867-4 -31- Combine rice, 'celery, pepper, carrots, oranges and meat together. Blend together the salad dressing and seasonings. Add to rice mixture. Decorate with carrot curls, if desired. Serves 6 to 8. COTTAGE CHEESE-FRUIT SALAD 1 small container 1 can drained crushed -- cottage cheese pineapple 1 small pkg. orange 1 large 8 oz. carton Cool jello` (dry) Whip Blend all ingredients together. Serve imme- diately or refrigerate. You may substitute any flavor jello and any -- kind of chopped drained fruit. Kathy Gilbert CRANBERRY SALAD 2 oranges, ground 1 c. nutmeats, ground 2 apples, ground 1 pkg. cranberries (raw) , ground Make 2 packages red jello as package directs. 1 c. pineapple 2 bananas Drain the pineapple. Slice the bananas. Mix all together and chill until set. Florence Laue PINEAPPLE' COTTAGE CHEESE SALAD 1 large pkg. small 1 large can crushed pine- curd cottage cheese apple _1 large pkg. jello 1 large container Cool Whip (any flavor) --- Blend cottage cheese and jello (dry) . Then blend in pineapple, well drained. Finally blend in Cool Whip. Chill in refrigerator. Mary Lehmann -32- ® CONFETTI SALAD 1 'large head iceberg 1 stalk celery lettuce 4 radishes 1 medium .cucumber 1 c. cooked, cracked 1 red onion wheat, rinsed and 1 small green pepper drained 2 tomatoes 1/4 c. olive oil 5 Tbsp. lemon juice 2 cloves garlic Chop vegetables very fine. Add cooked wheat. Add lemon juice and oil; toss. Will keep several days in the refrigerator. Note: Excellent on subs or sandwiches. Christie Sepos APRAISCEL SALAD 4 c. apples, cut in 1/2 c. raisins small chunks 1/2 c. mayonnaise _ 1 ;c. shredded cabbage 1 c. sour cream 1 c. celery, cut thin 2 Tbsp. lemon juice and diagonally 2 Tbsp. sugar 1 large carrot, shredded Toss together first 5 ingredients in large salad bowl. Mix the lemon juice and sugar.- Add to ;mayon- naise and sour cream. Blend together and add to salad mixture. Note: Place this salad into hollowed out large pumpkin for serving at buffet. Christie Sepos GRASSHOPPER, SALAD 1 large container 1 (16 oz.) can crushed whipped topping pineapple 1 pkg. instant pistachio 1/3 pkg. pastel colored pudding mix marshmallows 1 can mandarin orange maraschino cherries, sections chopped ® 1 c. coconut chopped walnuts Mix first 6 ingredients together well. Top with maraschino cherries and walnuts. Carol Baker 867-4 -33- CARROT SALAD 2 lb. cooked, sliced 1 red onion, sliced thin in thin carrots rings 1 green pepper, sliced 1 c. celery, cut in nice thin in rings rings Marinade Sauce 1 c. tomato soup 1 tsp. prepared mustard 1/2 c. sugar I tsp. Worcestershire 3/4 c. vinegar sauce i 1/2 c. salad oil Mix vegetables. Add Marinade Sauce and let stand ;for several hours until chilled. Harold Laue CRANBERRY ROSE SALAD 1 large or '2 small pkg. 1 c. hot water raspberry jello Dissolve. Add and mix: 1 (No 1) can whole 1 c. Rose wine cranberry sauce 1/2 c. chopped walnuts 1` can °crushed pineapple juice - Place in mold or 9 x 13-inch pan. Ruth Wobig SNOW SALAD 4 egg yolks 1 can crushed pineapple 1 c. milk 1 can pears 2 Tbsp. sugar 1 lb. miniature marshmallows 1 Tbsp. cornstarch 1 c heavy cream ---- 1 can white cherries juice of 1 lemon Make a custard of the egg yolks, milk, sugar and cornstarch. Pit cherries. Mix pineapple, cherries and diced pears. (Be sure to drain fruit well.) Add -34- lemon to fruits. Stir in custard and whipped cream. Place in refrigerator to cool. Serves 24. Can be made a day before using. Rev. Mary Olson ROSAIVIARINA SALAD Cook 1 package Rosamarina until tender. Then combine: 1 can crushed pineapple 2 cans mandarin oranges 1 can pineapple tidbits Mix juice from pineapple and mandarin oranges with the following and cook until thick: 3/4 c. sugar 1/2 tsp. salt eggs 2 e s 1/2 tsp. vanilla - _ 2 Tbsp flour Cool at least 2 hours. When ready, then add "— the following to serve: 1 large carton Cool Whip maraschino cherries (for decoration garnish) Sarah Jane Michener APRICOT SALAD 2 pkg. lemon or 1 large can apricots, orange jello drained 2 c. hot water 10 marshmallows, cut up 1 large can crushed ; 1 c. pineapple-apricot juice pineapple, drained Dissolve jelloin hot water. Drain pineapple and apricots. Run apricots through sieve. It should equal 1 cup of apricot pulp. Add the pineapple, apricot pulp and juice to dissolved jello. Add marshmallows and set. Dressing. 1/2 c. ' sugar 1 egg, beaten 3 Tbsp. flour 867-4 --35- c. mixed pineapple 1'c. whipped cream and apricot juices 3/4 c. shredded cheese 2 Tbsp. butter Cook dressing until thickened. Add 2 table- spoons butter. Let cool. Fold in whipped cream. Sprinkle with cheese. Joyce Dixson MACAR®NI FRUIT SALAD Cook 1 1/2 cups macaroni rings until` done. Mix and cook until thickened: 1 Tbsp. cornstarch juice from 1 can fruit 1 Tbsp. sugar cocktail Then add 2 tablespoons lemon juice. Boil 1 - minute. Stir into hot macaroni rings. Chill` at least 4 hours. 1 c. dessert topping 1/4 c. maraschino' cherries, fruit cocktail cut in halves Fold in the dessert topping and fruit cocktail. Decorate with the cherries. Cover and refrigerate until ready to serve. e Florence Laue WHITE SAUCE 2 c. butter 1 tsp. paprika 3 c. flour 5 qt. milk 1/4 tsp. salt 1 qt. water 1 tsp. pepper Melt the butter and flour with pepper and paprika. Mix well. Scald milk and water. Add a little at a time to the flour mixture, stirring constantly to prevent lumping. Cook, stirring, until thick and smooth. This recipe makes 6 quarts of sauce. -36- TEXAS HOT DOG SAUCE 5 lb. ground beef 5 Tbsp. chili powder I large bottle Gravy 4 Tbsp, prepared mustard Master mix 5 Tbsp. curry powder Put ground beef in medium-sized pan. Cover ground; beef with water, just enough to cover the hamburger. Mash with potato masher to make fine. Add other ingredients and simmer for 30 minutes. You may add 1/2 to 3/4 cup chopped onion. Carol Fields PINEAPPLE BARBECUE SAUCE 1 small onion, minced 1/4 c. undrained canned 1/4 c. soy sauce' crushed pineapple 2 Tbsp. brown sugar Into a bowl or covered jar, measure all ingre- dients. Stir with fork. Shake well. Cover and re- frigerate. Makes 3/4 ;cup Florence Laue ANN'S HOMEMADE SPAGHETTI SAUCE WITH MEATBALLS AND/OR HOT SAUSAGE —' 4 "(29 oz.) jars 3 lb. hot sausage 4 (12-oz.) cans tomato 2 tsp. basil paste 6 bay leaves 4 (12 oz.) cans tomato 2 Tbsp. sugar puree 2 Tbsp. Parmesan cheese 2 (28 oz.) cans whole 1 pinch parsley Italian tomatoes 3 lb. hamburger May add garlic and onions Taste` as you go along. You may wish to add or skip some ingredients. Save 1/2 hamburger for meatballs. The other half goes in pot with the sugar and Parmesan cheese. Saute onions, garlic and hamburger in 2 table- spoons olive oil. Skim fat off top of sauce; get all you _ can off. Carol Fields 867-4 -37- PIZZA SAUCE 1 medium onion, 1/2 tsp. salt chopped 1/4 tsp. pepper 1 garlic clove, minced 2-4 Tbsp. water 2 tsp firmly packed 1/2 qt. tomato puree or brown sugar 1 (6 oz.) can tomato I tsp. basil leaves paste, diluted 1 tsp, oregano leaves Mix all ingredients together. Let simmer to de- sired consistency. Carol Baker SWEET FRENCH DRESSING 1/2 c. sugar 1 tsp. paprika 1 tsp salt 1/4 c. vinegar 1 tsp. celery seed 1 c. Crisco oil 1 tsp. dried mustard Beat until thick. Great on tossed salad. - Shirley Hasselaar FRENCH DRESSING 1/4 c. vinegar or lemon 1 tsp. salt Juice 1 small onion, grated 1/3 c. catsup (may substitute onion 1/3 c. sugar powder for onion)' 1/4 c salad oil Alice Laue - CREAMY GARLIC DRESSING' 1 c. mayonnaise 1/2 tsp. sugar 3 Tbsp. milk 1/4 tsp. salt 2 Tbsp. cider vinegar 1/8 tsp. pepper' 1 medium clove garlic, crushed Mix together well Cover and chill. Makes 1 cup Carol Baker -38- CREAMY FRENCH , DRESSING 1 can tomato soup 1 tsp. dry mustard 1 c. sugar or substi- 1 tsp. celery seed tute 1 tsp. Worcestershire sauce 1 c. oil 1 tsp. pepper 1/2 c. vinegar 1 tsp. salt 1 Tbsp. mustard 1 tsp. garlic salt (prepared) 1 tsp. paprika Put all ingredients in blender. Blend 1 to 2 minutes. Stores and keeps well refrigerated. Elaine Fitchpatrick OVEN BARBECUE 1 can luncheon meat 1 Tbsp. finely chopped 1 (8 oz.) can Hunt's onion, grated tomato sauce 1/4 tsp. Worcestershire 1/4 c. water sauce 2 Tbsp. brown sugar Linda Cox ** EXTRA RECIPE ** 867-4 -39- MAIN DISHES HOPPIN' JOHN 2 =c. black-eyed peas 1/4 lb. lean salt 'pork dash of Tabasco sauce (ham may be used also) salt and pepper to taste 2 c. cooked rice Soak"peas overnight; drain. Add sliced salt pork. ' Cover with salted water and cook about 40 min- utes or until tender. Some liquid should remain in — pan. If not, add enough to cover bottom of pan. Stir in cooked rice and seasonings. Place over low heat and stir. Cover and heat. Serve immediately. Mike Crandall MEAT LOAF 1 1/2 lb. ground beef 1/4 tsp. pepper 3/4 c. oats uncooked 1 c. tomato juice 1/4 c. chopped onion 1 egg 1 1/2 tsp. salt Mix together and bake at 3500 for 1 hour. Lucelia Weatherby CORN DOGS Prepare pancake mix. For each cup of mix, add enough milk to make a heavy batter. Dip hot dogs into batter and drop into hot oil. Cook until brown. Insert stick in one end of hot dog. Helen Knipping Mabel Green 867"-4 _41_ BEEF CRUST PIE 1/2 (8 oz.) can (1/2 c) 1/4 c. chopped green tomato sauce pepper 1/2 c., bread crumbs 1 1/2 tsp. salt 1 lb. ground beef 1/8 tsp oregano 1/4 c.',chopped onion 1/8 tsp. pepper - Mix all ingredients well. Pat mixture into _- greased 9-inch pie plate. Pinch 1 inch, fluting at edge. Filling: 2 c. cooked rice 1 c. grated cheese 1 1/2 (8 oz.) cans 1/2 tsp. salt tomato sauce Combine rice, tomato sauce, salt, water and 1/4 cup cheese Spoon rice mixture into meat shell. Cover with foil. Bake in 3500 oven 25 minutes. Un- cover and sprinkle 3/4 cup cheese over top. Bake, uncovered, 10 to 15 minutes more. Serves 5 to 6. Linda Cox SAUSAGE SUPPER DISH 1' 1/2 lb. bulk sausage 1 tsp. salt a 1 c. thinly sliced onion 1/8 tsp. pepper 2 (8 oz.) cans tomato 1 (8 oz.) pkg. noodles, sauce cooked 1"/2 c. water 1/4 tsp. sage Shape sausage-into 12 small cakes and brown over low heat. Remove sausage and drain off all but 1/4 cup of fat. Add the sage and onion. Cook until lightly browned. Mix with tomato sauce, water and seasonings. Put sausage cakes in pan and pour sauce over them Simmer 15 to 20 minutes. Serve over - - hot drained noodles. Makes 6 servings. Linda Cox DUTCH OVEN MEAT LOAF 1 1/2 lb. ground beef 1 medium-sized onion, 1 c. fresh bread crumbs chopped -- -42= 1/2 (8 oz.) can Hunt's 1 1/2 tsp. salt tomato sauce 1/4 tsp. pepper 1 egg, beaten Lightly mix the ingredients. Form into meat loaf. Place in shallow pan. Bake in 3500 oven while combining the following: 1/2 can tomato sauce 2 Tbsp. vinegar 1 c. water 2 Tbsp. brown sugar or 2 Tbsp. prepared molasses mustard Pour over meat loaf in oven. Continue baking _ 1 1/4 hours longer, basting occasionally. Serve in a bed of noodles. Serves 4 to 6. Linda Cox BUNBURGERS 6 hamburger 'buns 1 tsp. salt — 1 lb. ground beef 1/8 tsp. pepper 2 Tbsp. onion, chopped 2 (8 oz.) cans tomato sauce fine Hollow out center of buns, leaving bottoms and 1/2-inch rim, sliced and unsliced. Crumble up the bread you have removed. Mix well with meat, onion, salt, pepper and 1 1/2 cans tomato sauce. Fill buns. Bake at 3751 on cookie sheet for 20 minutes. Spoon remaining sauce over buns. Bake about 5 minutes - more until sauce is hot. 10-MINUTE PIZZA 4 English muffins, 1 Tbsp. Wesson oil for split and toasted each muffin half 8 slices_Mozzarella salt: and pepper — cheese galric salt 1 Tbsp. tomato sauce oregano for each 1/2 muffin Parmesan cheese — Split ,muffins in halves and toast in broiler. On each °toasted muffin, make layers of the following: Mozzarella cheese slices, Hunt's tomato sauce and 867-4 -43- Wesson oil. Sprinkle with salt, pepper, oregano and garlic. Sprinkle with cheese on a cookie sheet in - - 450® oven. for 5 to 10 minutes, until hot and cheese is melted. Optional: Use bits of Italian sausage, anchovies and sliced olives. Linda Cox HAMBURGER STROGANOFF 1 c. sour cream 1/4 tsp. monosodium 1/2 c. onion, minced glutamate -- 1/4 c. butter or 1/4 tsp. pepper margarine 2 tsp. salt 1 lb. ground beef 1 lb. mushrooms, sliced 1 clove garlic, minced 1 can condensed cream of 2 Tbsp. flour chicken soup snipped parsley, 1/4 tsp. paprika chives fresh dill or ripe olives Saute onion in butter. Stir in beef and add garlic, flour, salt, monosodium glutamate, pepper, __-- paprika and mushrooms. Saute 5 minutes. Add soup and simmer, uncovered, ' 10 minutes. Stir in sour cream. Sprinkle with parsley. Add chives, if desired. Serve on hot mashed potatoes, rice, noodles or toast. Mrs. Snyder a BAKED GOULASH 1 1/2 lb. ground beef 1 onion, chopped _ 1 lb macaroni 1 can mushroom soup 1 small can tomato paste garlic powder l; qt. 'whole tomatoes 2 pkg. Mozzarella cheese Cook macaroni; rinse and drain. Cook ground beef. Drain grease in a pan. Mix tomato paste, tomatoes, chopped onion, mushroom soup and 1/2 tea- spoon garlic powder. . Add ground beef and cook about 1/2 hour. Butter a pan, 13 x 9 x 2 inches. Mix all and spread in pan. Put cheese on top and bake until cheese is melted, about 1/2 hour., at 3250 Ana Kastenhuber 44- TAVERNS; 2 lb. hamburger 3/4 Tbsp. dried onion 1/2 c. water 1/8 tsp. Tabasco sauce 1 ,1/2 c. catsup 3/4 Tbsp. prepared 1/2 Tbsp. vinegar mustard 3/4 tsp salt 1/2 Tbsp. chili powder 1/4 tsp. pepper 3/4 Tbsp. sugar Brown hamburger. Combine catsup, water and seasonings. Pour over hamburger. Heat well. Denise Laue HAMBURGER PIE 1 lb. ground beef 1 (10 3/4 oz.) can tomato 1/2 c.` chopped onion soup 1 tsp. salt 5 hot cooked potatoes dash of pepper 1/2 c. warm milk 16- oz. cut green beans, 1 egg, beaten drained 1/2 c. shredded Cheddar — cheese Brown beef and onion. Season with salt and pepper. Add beans and soup. Pour into 1 1/2-quart casserole. Mash hot potatoes with milk and egg. Spoon in mounds over meat mixture. Sprinkle potatoes with cheese. Bake at 3500 for 25 minutes. Donna Laue HAMBURG COBBLER 1 lb. hamburg garlic salt salt and pepper 1 small onion Mix and cook in skillet. Add _ 1 can tomatoes 3 Tbsp. Worcestershire 3/4 tsp. marjoram sauce 1/2 c. catsup Put in casserole and put into oven until bubbly hot. Lay cheese slices on top. Put baking powder biscuits on top. Bake in oven at 4500 for 25 minutes. Test inside of biscuit for doneness. Ann McBurney 867-4 -45- HUNGARIAN CABBAGE ROLLS 2 lb. ground chuck 1 (2 lb.) can sauerkraut , 1 lb. rolled rice rinsed off with cold 2: medium onions water __-- black pepper and salt 1 medium-sized head to taste cabbage Cut core of cabbage and set head in boiling water until leaves are pliable and slowly take off head. Cut tough part of leaf and finish cooking. Use a 7 quart deep pot and place a layer of sauerkraut on the bottom. Saute 1- onion and mix with raw ground beef and uncooked rice. Hold cabbage leaf in your hand, place mixture and start tucking sides and rolling. - Carefully place on sauerkraut in pot. Continue on in layers. Saute other onion and make light gravy`(flour and 1 cup water) . Pour over rolls. Cover cabbage with boiling water. Place`a big flat plate on top to hold down cabbage rolls. Bring to boil and then sim- mer about 2 1/2 hours until tender. After cabbage rolls are completely done, pour 1 small can tomato sauce over and serve. Mrs. Sophie Dean - PIKE'S PEAK MEAT LOAF b 1> 1/2 lb. lean ground 1 egg, slightly beaten beef 1/2 tsp. salt 1 onion, finely chopped 1/2 c. milk l Tbsp. celery flakes 2 c. mashed potatoes 1' c. bread crumbs Mix together all ingredients, except potatoes, - until well blended. Place in greased Bundt pan (or spray on pan) . Bake at 3750 for 40 minutes. Invert on serving platter. Mound hot mashed potatoes in center cavity. Place dab of butter on top with sprig of parsley. Christie Segos SOUPER MEAT AND POTATOES 1 can cream of mush- 1 lb. ground meat room or celery soup 1 egg -46- 1/4 c. dry bread crumbs dash of pepper 2 Tbsp. parsley 2 c,. mashed potatoes 1/4 tsp. salt 1/4 c. shredded cheese Mix thoroughly 1/2 cup soup, beef, onion, egg, bread crumbs, parsley and seasonings Press firmly into a 9-inch pie pan. Bake at 3500 for 25 minutes. Spoon off fat. Frost with potatoes and top with re- maining soup and cheese. Bake 10 minutes more or until done Serves 6. Donna Hammond OVEN HASH — 1 1/2 c. ground 1 tsp. salt cooked beef dash of pepper 1 c. chopped cooked 2 tsp. Worcestershire sauce _ potatoes 1 (6 oz.) can or 2/3 c. 1/2 c. chopped onion evaporated milk 1/4 c chopped parsley Extra Ingredients: 3 c. crushed corn flakes 1 Tbsp. oleo or butter Mix all first 8 ingredients together and pour in a 1-quart greased casserole dish. Mix corn flakes and butter together. Sprinkle on casserole. Bake at 3500 for 30 to_40 minutes. Makes 4 servings. Shirley Royce HAMBURGER CASSEROLE — 1 lb. hamburger 1 1/2 tsp. salt 2 or 3 onions 1 tsp. pepper 4 or 5 potatoes 1 can tomato soup Make hamburger patties and line the bottom of the casserole dish. Put a layer of onions and a layer of potatoes, sliced Continue with the hamburger, —' onions and potatoes. Pour tomato soup on top. Bake at 3500 until done, approximately 40 to 45 minutes. Lee Ann Sherman 867-4`, _47_ GREEN PEPPER STEAK (Makes 4 Servings) 1 lb. beef chuck or l/4 c. salad oil round (fat trimmed) l c. onion, sliced 1/4 c soy sauce l c. red or green pepper 1 1/2"tsp.'`grated fresh 2 stalks celery ginger or 1/2 tsp. 1 tsp. cornstarch ground ginger 2 tomatoes, cut in 1 c. -water wedges l clove garlic Cook the beef in 1/3-inch strips. Combine soy sauce garlic and ginger. Add beef; toss and set aside. Heat oil in large frying pan. Add beef and - toss over high heat until browned. If meat is not, cover and simmer for 30 to 40 minutes over low heat. Turn up heat. Add all vegetables. Toss until vegetables are tender-crisp, about 14 minutes. Mix cornstarch with water. Add to pan. Stir and cook until thickened. Add tomatoes and heat through. Donna Laue RICE 'N MEAT -- 1 lb, stew meat1 can or pkg. -gravy 3 stalks celery, cut 1 Tbsp. oil in 1-inch pieces 4-c water 3 carrots, quartered, 2 c. rice cut in 1-inch pieces 1 Tbsp. butter 1 medium onion, cut salt to flavor and `sliced 2 c. water Brown meat and onion in oil. Add vegetables. Add 2 cups water. Cover and simmer until tender. Prepare rice, Cook" water, rice, butter and salt until tender. Add can of gravy to meat dish. Serve rice and top with meat, vegetables and;gravy. Serves 6 to 8. Adeline Niemi QUICK BEEF TERIYAKI 1 Tbsp. oil 1 c, onion slices 1 lb. beef chunk strips 1 garlic clove, minced 48- 3/4 tsp ground ginger 1 1/2 c Minute rice 1 c. red and green 3 Tbsp. soy sauce pepper strips 2 Tbsp. sherry wine 2 -c. bouillon (optional) Heat oil and brown beef with onion and garlic. Add ginger, pepper strips and bouillon. Bring to a boil. Stir in remaining ingredients. Cover, remove from heat and let stand 5 minutes. Stir and serve. Camille Predmore BEEF 'N RICE CASSEROLE 1 1/2 lb. ground beef 1 can cream of mushroom 1/2 c. finely chopped soup onion 1 c. raw Minute rice 1 small bay leaf 1/8 tsp. garlic powder l tsp. salt 1/8 tsp. thyme dash of pepper 1/8 tsp. oregano 1 (1 lb.) can stewed 4 sliced stuffed olives tomatoes 3 slices American cheese Brown beef and onion; drain fat. Stir in re- maining ingredients except olives and cheese. Bring mixture to a boil. Reduce heat, cover and simmer 10 minutes. Stir occasionally. Place mixture in serving dish. Decorate with olives and triangles of cheese. ` Donna Laue BEEF PORCUPINES 1 1/2 lb. ground beef 1 medium onion, diced 1/4 c raw rice 2 qt. tomatoes ® 1/2 c. green pepper, garlic salt to taste diced salt and pepper to taste In large bowl, mix well the beef, rice, green pepper, onion and seasonings. Form into 1-inch balls. Roll in flour and place into large pot. Add the toma- toes. Stew slowly until done, about 1 1/2 hours. Can be;done in 1 hour, but longer they have a better flavor. These are great in crock-pot also. Serves 6 to 8. Marge Salmela 867-4 -49- OVEN PORCUPINES 1 lb. hamburg 1/2 tsp. salt 1/2 c. uncooked rice 1/8 tsp. pepper (not instant) 1/8 tsp. garlic powder 1/3 c. onion, diced 1 (15 oz.) can tomato sauce fine 1 c. water Mix all ingredients except tomato sauce and water. Form meatballs and place in baking dish. Mix together tomato sauce and water. Pour over meatballs. Cover top with foil. Bake at 3500 for 45 minutes. Uncover and continue baking another 15 minutes. Note: May be cooked in crock-pot. -- Christie Sepos SLOPPY DOES 1 1b. ground beef 1 Tbsp. vinegar 1 Tbsp. fat 1 tsp. salt 1 c. chopped onion 1/4 tsp. powdered cloves 1 c. chopped green 1 c. catsup pepper 6-8 hamburger buns 1 tsp. prepared mustard - Brown beef in fat. Add remaining ingredients except buns. Cover and simmer for 30 minutes. Spoon onto hamburger buns and serve. Makes 6- to 8 servings. Rhonda Connors HAMBURG JUNK 1 lb. hamburg 1 Tbsp. vinegar - 2 medium onions - 1 Tbsp. prepared mustard 1 Tbsp. oleo 1 Tbsp. celery salt 1/2 c. chili sauce 2 Tbsp sugar Usually made in large amounts and it freezes very well. Simmer for 5 or 6 hours. Serve on ham- burg buns.'.. Madalin M. Smith -50- TEXAS HASH 2 lb. ground beef 2 tsp. salt 2 medium onions, 1 1/2 tsp chili powder chopped 1 c. raw grain rice 2 green peppers, 2 tsp. Worcestershire chopped sauce 2 (1 lb.) cans tomatoes Brown beef in skillet and drain off fat. Put all ingredients in slow cooker. Stir thoroughly. Cover i and cook slowly 6 to 8 hours. Rhonda Connors PORCUPINE MEATBALLS 1 lb. hamburger 1 tsp. salt 1/2 c. rice, uncooked 1 Tbsp. Worcestershire 2 Tbsp chopped green sauce pepper 1/2 tsp. celery salt 2 Tbsp., chopped onion 1 clove, finely chopped 2 c. tomato juice 2 Tbsp. sugar 1/4 tsp. cinnamon — Combine rice, hamburger, salt, green pepper and onion. Form into balls 1 to 1 1/2 inches in diam- eter. Combine tomato juice, sugar, cinnamon, garlic, celery salt and Worcestershire sauce in baking dish. Drop meatballs into tomato juice mixture and cover. Bake at 3500 for 1 1/2 hours. If instant rice is used, cook 1 hour. Donna Laue RICE, PEAS 'N BACON 1 c. rice 1/2-3/4 lb. bacon 1 ,(16 oz.) can sweet peas Fry bacon until fairly crisp. Drain on absor- bent towel. Boil rice. Heat peas in saucepan. When rice is done, 'fluff, then add peas. Crumble bacon — ' and add. Toss. Then add 1/2 cup bacon drippings. Toss again, then serve Great inexpensive, nourishing meal in a jiffy. Mike Crandall 867-4 -51- PORK CHOP CASSEROLE 6-8 pork chops 1 pkg. Lipton onion soup 1 c. rice, uncooked mix 1 small jar diced 2 cans cream of mushroom pimientos soup 2 cans water Cover bottom of pan with rice. Spread pimien- tos, then sprinkle onion soup mix over this and lay pork chops on top Mix soup and water. Pour over chops. Bake in 3500 oven for about 45 to 50 minutes. Lee Ann Sherman MACARONI BAKE 1 lb. macaroni (any 1 can mushroom soup kind) 2 soup cans water 1 lb. hamburger 1 clove garlic,, minced 3/4 c chopped'onion 10 oz. sharp Cheddar 3 diced green peppers cheese, grated 1 can tomato soup Cook the macaroni; drain and set aside. Brown meat, onion and peppers in 2 tablespoons <fat or cook- ing oil; drain off fat. Add all the soup and water and the garlic. Gently stir in the macaroni and Cheddar cheese. Pour into a greased casserole and bake for 30 0 minutes at 3500 Jeanette Garlock MOCK LASAGNE CASSEROLE 1 lb. sweet Italian 1 1/2 c cream-style sausage, cottage cheese 1 large can tomato 8 oz. Mozzarella cheese, sauce* shredded 1 onion, chopped 8 oz elbow macaroni, cooked and drained Brown sausage and drain fat Add sauce, seasoned with salt, pepper, basil, oregano and -- chopped onion, sauteed in oil with minced garlic,clove. Cover and simmer for 30 minutes. -52- In 2-quart casserole, layer half each macaroni, cottage cheese, shredded cheese and meat sauce. Re- peat. Bake at 3750 for 30 minutes. Serves 6. *Or use your favorite sauce (omit seasonings and onion) . The meat sauce can be cooked in a crock- pot all day on low and is especially good this way. Ellen Stoeber PORK AND SAUERKRAUT CASSEROLE 2 lb. pork loin (any 1 tsp. paprika style) 1 large and 1 regular 1/2 c chopped onion size can sauerkraut 2 tsp. caraway seed 1 c. sour cream Brown pork well. Sprinkle onion over. Add 1/2 cup water; simmer. Put sauerkraut in colander. Rinse well under faucet Squeeze excess water out. Put into kettle with pork and onion. Add paprika and caraway seed; mix well. Simmer 1/2 hour. Remove meat and debone. Cut aP into bite-size pieces. Return meat to kettle. Add sour cream and simmer 10 minutes Serve. K. M. Teeter PORK CHOPS'- OR COUNTRY-STYLE SPARERIBS Barbecue Sauce: ` 4"'Tbsp. minced 1 tsp. salt onion 1 tsp. paprika 1 c. tomato puree 1 tsp. chili powder 3/4 c. water 1/2 tsp. pepper 3 Tbsp. vinegar 1/4 tsp. cinnamon 2 Tbsp. Worcestershire dash of ground cloves sauce Cut up spareribs; brown. Mix sauce in pan. Heat to boiling. Pour over spareribs. Bake in oven, 3500, until tender. Madalin M. Smith HAM LOAF 4 1/2 lb.` ham and 2 1/2 c. crushed cracker pork, ground crumbs 867-4 53- 2/3 tsP• Pepper 5 eggs 1 tsp. salt (optional) 2 1/2 c. milk Mix -together and place in long loaf pan or oblong Pan. Glaze: 1/2 c. vinegar 2 Tbsp. dry mustard 3/4 c brown sugar Bake about 2 hours at 3000. Helen Jackson STEAK AND ONIONS - Swiss steak 1 pkg. _Lipton onion soup salt and pepper 1 qt boiling water flour 1 Tbsp. Worcestershire sauce Salt, pepper and flour both sides of steak. Pound meat to tenderize. Dissolve the onion soup mix in the boiling water. Add the Worcestershire sauce to the onion soup mix Brown steak in 10-inch frypan on both sides. Pour onion soup over steak. Bake in 3500 oven for 1 1/2 hours. June" Smith QUICK STROGANOFF 2-3 lb'. chuck steak 1 can beef gravy or 1 can 1 onion mushrooms in sauce noodles Brown meat and cook until tender. Cook onion and add beef gravy or the mushroom sauce. Mix with the beef and pour over noodles. Ed Spencer PEPPER STEAKS WITH RICE 1 lb. round steak 2 green peppers, cut in l Tbsp. paprika chunks or strips 1 c. sliced onion 2 cloves garlic, crushed -54- _ 2 Tbsp. butter 2 Tbsp. cornstarch 1 1/2 c. beef broth 1/4 c. water (made from bouillon 1/4 c. soy sauce cubes or canned beef broth) Pound the round steak to 1/4-inch thickness. Cut into 1/4-inch sliced strips. Sprinkle meat with paprika. Allow to stand 'while preparing the rest of the ingredients. Using a large skillet, brown meat in butter. _ Add garlic and add beef broth. Cover and simmer 30 minutes. Stir in onion and green peppers. Cover and cook 5 minutes 4 Blend together the cornstarch, water and soy sauce. Stir into meat mixture. Cook, stirring, until clear and thickened, about 2 minutes. Add 2 large fresh tomatoes, cut in eighths, and stir gently. Serve on a bed of fluffy rice. Florence Laue SWISS CHARD OMELET 1 c. fresh Swiss chard 1/4 c. milk or spinach salt and pepper to taste 2 eggs, beaten Break up in bite-size pieces of chard. Place _ in mixing bowl. Add beaten eggs and milk; stir. Add salt and pepper. On hot greased griddle, spoon mixture. When mixture is set, flip over. Cook on both sides until done. Note: Button mushrooms may be added also (drain first) Christie Sepos BLENDER QUICHE 4 oz. Swiss or 1/2 c. B isquick Cheddar cheese 4 eggs 1/3 c. onion, chopped 1/4 tsp. salt 2 c. milk l/8 tsp. pepper Put all ingredients in blender and blend until smooth. Pour into greased pie pan. Bake at 3250 for 867-4 -;55- 45 minutes. Knife test. het stand 5 minutes before -- cutting. Can add sausages or other seasonings if you prefer.. L'ucelia Weatherby QIUICHE 1 unbaked pie shell pinch of pepper 1/2 lb ground beef dash of bottled red 1 can cream of mush pepper sauce room soup 1 (4 oz.) can mushrooms, 1/2 c milk drained 2 eggs, lightly beaten 3/4 c. shredded Swiss 1/4 c. chopped onion cheese _-- 1/4 tsp. salt` Preheat oven to 4500. Prick bottom and sides of crust with fork. B ake for about 10 minutes. Watch carefully. Brown ground beef; set aside (drain fat off) . Mix in medium bowl the mushroom soup, milk, eggs, chopped onion, salt, pepper and red pepper sauce. Add ground beef, mushrooms and cheese. Pour into partially baked pie shell. Cover edges with foil. Bake for 60 minutes at 3500 until knife inserted in center comes out clean. Joyce Dixson e CHEESEBURGER PIE 1 lb. ground beef 1/2 tsp. oregano 1/2 c. evaporated milk 3/4 tsp. salt 1/2 c catsup 1/8 tsp. pepper 1/3 c. fine dry bread 1_c. sharp or American crumbs cheese 1/4 c chopped onion Combine first 6 ingredients. Then add salt and -- pepper. Make a crust for 8-inch pie. Fill with meat mixture. Bake at 3500 for 35 to 40 minutes. Sprinkle on shredded American or sharp cheese Bake 10 min- utes more. Let stand 10 minutes. Mabel Green Helen Knipping -56- REUBEN CASSEROLE 1 (16 oz.) can sauer- 1/2 lb. shredded corned kraut, well drained beef 2 tomatoes 1/2 lb. grated Swiss cheese 2 Tbsp. Thousand 1 can flaky refrigerator Island dressing biscuits 2 Tbsp. butter 2 Ry-Krisps caraway seed Put sauerkraut in bottom of 13 x 9 x 2-inch greased pan: Slice tomatoes over top. Dot with dress- ing and butter. Spread corned beef on top and Swiss cheese on top of that. Bake at 3750 until cheese is -- melted and looks good. Divide biscuits as much as possible. Cover top in overlapping rows. Crush Ry-Krisps on top. — Sprinkle with caraway seed. Bake until biscuits are brown. Joan Johnston CHEESEBURGER LOAF (Makes 6 To 8 Servings) 1 c. crushed stuffing 1/2 tsp. salt mix 1/4 tsp. pepper 1 112 lb. lean ground 1 c. tomato sauce beef dill seed ° 1 egg, beaten 1 Tbsp. brown sugar 2 tsp prepared mustard 1 c. (4 oz.) shredded 1 tsp. prepared Cheddar cheese horseradish -Pat out meat mixture to form 11 x 8-inch rec- tangle on a piece of waxed paper. Mix the egg, 1 tea- spoon mustard, horseradish, salt, pepper, 1/2 cup crushed stuffing mix and 1/2 cup tomato sauce. Spread on meat. Roll up meat as for jelly roll to form an 11-inch long log. Gradually remove the waxed paper. Seal edges and ends to seal in cheese. Carefully transfer to a 15`x 10-inch jelly roll pan. Bake in preheated oven at 3500. Add topping. Mix together: 1 tsp. mustard 3/4 c. tomato sauce 1 Tbsp. brown sugar 867-4 -57- Spread on loaf. Sprinkle on dill seed. Bake 10 minutes longer. Let stand, then serve. Florence Laue SPAHGETTI-CHEESE LOAF can spaghetti 1/4 lb. cheese 2 medium onions 1/2 tsp. celery seed 1/2 lb. hamburg 1 c. milk 1 c. cracker crumbs Dice onions and cheese. Combine with remain- ing ingredients. Bake in moderate oven, 3500, for 1 hour. Helena Schaber - PUFFY CHEESE BAKE 8 slices bread 1/2 tsp dry mustard 3 eggs, beaten dash of cayenne pepper 1 1/2 c. milk 12 slices American cheese 3/4 tsp. salt Remove crust from bread and butter. Mix beaten eggs, milk, salt, dry mustard and cayenne pepper together. Butter an 8 x 8 x 2-inch pan. Layer in slices of bread and cheese. Pour milk mix- ture over bread and cheese. Bake at 3500 for 1 hour. Makes 6 servings. Shirley Hasselaar LAMB MEAT BALLS 1 lb. lean ground lamb 1/2 tsp. saffron powder 1/2 c. rice (long grain) 1/4 c. lemon juice 1/2 tsp. salt sufficient water to cover Combine first 4 ingredients and form meatballs. Place in heavy kettle. Add water to just cover. Add lemon juice. Bring to a full boil, then reduce heat to medium. Continue cooking until rice is done and liquid is 1/3, reduced. Can be served hot or cold with sour _-- cream, Christie Sepos -58- VENISON MEAT BALLS 2 1/2 lb. ground deer l (1-2 lb.) jar spaghetti meat sauce (any flavor) 2 Tbsp. red crushed 2 Tbsp. onion flakes Peppers 2 eggs 2 Tbsp. garlic 4-6 slices bread _ 1 medium-onion, sauteed salt and pepper to taste in butter Mix everything together in large bowl. Heat — large skillet. Roll meat balls and put into pan and brown. In large pan, pour sauce and meat balls together. Simmer for 2 hours. - Jane Bing HAMBURGER CASSEROLE 1 1/2 lb. ground beef 8 oz. tomato sauce 1 medium onion, diced 2 c. macaroni salt and pepper 6 oz. Cheddar cheese, dash of chili powder grated 1 tsp. oregano 3 eggs 3/4 c. milk Brown beef and onion. Season to taste. Add tomato sauce. Simmer gently 30 minutes. Cook macaroni according to directions. Place meat mixture in bottom of 2-quart casserole. Mix cheese with cooked macaroni. Spread over meat mixture. Beat eggs with milk. Pour over maca- roni. Bake at 3500 for 1 hour. Do not covert To serve, invert on warm serving plate. Donna Laue LONG BOY BURGERS 1/2-1 lb. hamburg 1 tsp. pepper — 1 onion chopped 1/2-1 c. milk (enough to 1 egg moisten)_ 1/2-1 c cubed bread` hamburg or hot dog rolls — 1 tsp. salt grated cheese Soak bread crumbs in milk. Add salt, pepper, onion and egg. Add hamburg. Mix well. Spread 867-4 -59- mixture on hamburg or hot dog rolls. Top with grated cheese. Serve with ketchup. Bake in 3500 oven for 30 minutes. Makes 6 hamburg roll halves. Carol Baker GROUND BEEF GOULASH 1 lb. ground beef 1 pt. stewed tomatoes -- 1 small chopped onion 2 Tbsp. Parmesan cheese 1 small green pepper 2 Tbsp. sugar 1 small can tomato paste _ Brown ground beef and drain. Add the remain- ing ingredients and simmer for 1/2 hour. While above is simmering, cook 1 pound elbow macaroni according to directions. Drain and rinse. Add to above. Serve hot with Italian bread. Carolyn Monroe -- BEEF AND BEAN ROLL-UPS Dough: 2 c. flour 1/4 c. butter or margarine 2 tsp. baking powder 1/2 c. milk 1/2 tsp. salt 1/4 c. molasses Meat Mixture: - a 1-2 lb ground beef 1/2-1 c. finely chopped 2 (1 lb.) cans pork onion and beans` 1/2 c. molasses 1/4 c. catsup In large frypan, brown ground beef; drain. Add beans, onion, molasses and catsup; mix well. Bring mixture to a boil. Remove from heat and cover to keep warm. --- Prepare dough in`a large bowl. Combine dry ingredients. Cut in butter or margarine. Add molasses and milk. Stir just until dough clings to- gether. On a lightly floured surface, knead a few times. Roll out in a rectangle, 12 x 9 inches. Spread warm Meat Mixture over dough. Roll' as for jelly roll. Slice. - -60- On a greased shallow pan, place slices Bake in a 4000 oven for 20 to 25 minutes or until golden brown. Serve hot. Harriet Kiesinger THREE-BEAN CASSEROLE 1/2 lb. bacon, cut up 3/4 c. brown sugar 1 1/2 lb. ground beef 1/4 c. water 1/4 c. onion 1 tsp. dry mustard 2 tsp. vinegar 1 can lima beans, drained 1 tsp. salt 1 can kidney beans, 1 c. catsup drained 1 can pork and beans Fry bacon and remove from fat and cut up. u Brown onion and beef in bacon fat; drain off excessive fat. Mix remaining ingredients together and add the meat and onion. Bake at 3501 for 45 minutes. ` Donna Laue RED BEANS AND RICE 2 cans red beans 1/4 c. oil (kidney beans) 11b. ham, chopped up 2 small onions, (or more) chopped up 1 c. cooked rice (or , 2 garlic cloves, more) chopped up Fry onions and garlic together in oil; then add ham. Fry for 10 minutes or until onions are soft. Add red beans and cook about 1 1/2 hours. Stir it from time to time.: After it cooks, mash beans to make thickened gravy. Pour red beans over rice and serve at once. This is a Southern dish. Donna Hammond SAVORY HAM CASSEROLE 2 cans cream of 1 1/2 Tbsp. minced onion celery soup 1 c. grated sharp cheese 1 c. light cream 1 can French fried onion 1/2 c. Parmesan cheese rings 867-4 -61- i 1 Tbsp. prepared 4 c. cooked diced ham mustard 1 (`10 oz.) pkg. peas, , -"1/8 tsp. pepper' _ cooked slightly 4 c. cooked rice Combine soup, cream cheeses, onion, pepper and mustard. Heat until cheese is melted. Layer in- gredients in a 9 x 13-inch baking pan, starting with the rice, ham, peas and sauce in that order. Place another identical layer on top and cover casserole with onion rings. Bake 20 to 25 minutes at 3500. Joyce Dixson — QUICK AND EASY CHILI 1 can tomato soup 1/2 lb. hamburg, browned 1 can red kidney beans in skillet 1-2 tsp. chili powder Cook' on high until thoroughly heated. Carol Baker ** EXTRA RECIPES ** -62- MEATS, POULTRY & SEAFOOD ITALIAN HOT SAUSAGE 2-3 lb. Italian hot 3 green peppers, sliced sausage 1 large can tomato sauce 3 onions, sliced Cover with water and cook on medium boil until done (20 to 30 minutes) Prick to allow grease to escape. Add: 3 sliced onions 3 sliced green peppers Cook until soft. Drain most of liquid and add large can of tomato sauce. Simmer 2 to 3 hours. Serve on Italian rolls or with noodles. Connie Runyon CROCK-POT PEPPER STEAK 2 lb. lean steak 1/2 tsp. garlic powder 2 green peppers 1/2 tsp. salt (1/2-inch strips) 1/4 tsp. pepper 1 onion, chopped mushrooms 1 Tbsp. beef bouillon small amount of flour 1/4 c. soy sauce a Mix the flour, salt and pepper; coat meat. Add remaining ingredients Cook 8 to 10 hours on low or :3 to 4 hours on high. Janine Smith SPICY ROLL-UPS 1 1/2 lb thinly sliced 1/2 c. vinegar round steak 1 Tbsp. brown sugar 1 c. cooked rice 6 whole cloves 1/4 c. raisins 1 bay leaf 2 Tbsp. shortening 4 gingersnaps, crumbled 1 c. Campbell's onion soup (1/2 soup can water) Cut steak into 6 pieces. Pound with meat hammer or edge of heavy saucer. Combine rice. Place near center of each piece of meat. Roll up and tuck 867-4 -63- _ a in ends. Fasten with skewers or toothpicks. Brown in shortening in: skillet. Pour off fat.._ Add remaining ingredients except gingersnaps. Cover and simmer 1 1/4 hours, until tender. Remove cloves and bay leaf. Add gingersnaps. Cook 15 minutes more. Linda Cox POACHED LIVER l lb. beef liver ` 1/8 tsp. thyme 1 onion, sliced salt and pepper to taste 3` Tbsp. butter rice 1 can cream of mushroom soup Poach liver in small amount of water for 5 min- utes, turning once. Cook onion in butter until golden. Slice liver in thin strips. Add to onion. Cook 10 minutes. Stir in soup, thyme, salt and pepper to - -- taste. Serve over rice. Yield: 6 servings. Carol Baker COUNTRY-STYLE CUBE STEAK" 4 cube steaks 1 Tbsp. brown sguar flour 1/2 c. ketchup salt and pepper 1/4 e. water 3 Tbsp. fat 2 Tbsp. Worcestershire 1 onion, chopped sauce _- 2,Tbsp. vinegar Dip steak in flour, salt and pepper. Brown with onion in hot fat. Add remaining ingredients. Cover and cook slowly until meat is tender, about 20 minutes. Janice Davis -- STEAK AND ONION Swiss steak 1 qt. boiling water salt and pepper 1 Tbsp. Worcestershire flour sauce 1;pkg. Lipton onion soup mix Salt; pepper and flour both sides of steak. Pound meat to tenderize. Dissolve the onion soup - - -04_ mix in the boiling water. Add the Worcestershire sauce to=onion soup mix. Brown steak in 10-inch frypan on both sides Pour onion soup over steak. Bake in 3500 oven for u 1 1/2 hours. June Smith ONE-PAN CURRANT VENISON 2 lb. venison chops 1/4 lb. butter flour 5 oz. currant jelly salt to'taste 1/3 c cooking sherry _ f pepper to taste 2 bunches scallions Melt the butter in large skillet. Chop scallions and simmer in butter until soft, but not brown. Re- move cooked scallions and set aside. Dip venison in flour before placing in skillet. Braise venison in skillet over low heat and season with salt and pepper. Once braised, remove venison and set aside. Return scallions to skillet and add currant jelly and cooking sherry. Stir over low heat until jelly melts. Set venison in skillet and turn until sauce covers venison. Simmer in sauce for 10 minutes. Stephan Knapp SATAN'S REVENGE 1 lb. pork shoulder, 1 (8 oz.) can green chili chopped in 3/8-inch peppers, diced pieces; 1 tsp.` oregano 1 lb. beef flank steak, l clove garlic, minced finely chopped 1 chopped ripe tomato 1/2 tsp. cumin 1 (8 oz.) can green chili 1 medium whits onion salsa chopped 1 tsp. Tabasco sauce 6 (6-inch) celery stalks 3 Tbsp. chili powder Cook meat in separate pans with 1/4 teaspoon cumin for 20' minutes. Combine chili powder with water to make paste. Set aside In 6-quart saucepan, combine all other ingre- dients and paste. Cook 20 minutes. Drain all but 4 tablespoons of juice from meat. Add to vegetable 867-4 -65- mixture. Cook 1 1/2 hours or until-meat is tender. Serve pinto_beans, chopped onion and grated Cheddar cheese separately so the "chili gourmetAP can customize the chili to his or her own taste! Mike Crandall SKILLET ORANGE DUCK 1/3 c. flour 1 Tbsp. grated orange 1 1/2 tsp. salt rind 1/3 c. butter 1/4 tsp. pepper 2 Tbsp. orange marma- 3 ducks, quartered lade 1/3 c. sherry wine 1/3 c. orange juice In bag, combine the flour, salt and pepper. Shake :duck in bag. Over medium heat in heavy skillet (iron) , brown duck in butter. Combine all ingredients. Pour over duck. Cover and simmer 1 1/2 hours. Mike Crandall. ST. THOMAS PORK ROAST 1;'whole pork shoulder 1/8 c. pepper roast 1/2 c. salt 1 qt. white vinegar 6 cloves garlic 5 large limes ° In large bowl, combine salt, vinegar and pepper. Cut limes in halves. Squeeze in juice with press. - Add skins and crushed garlic to mixture. Perforate pork all over with 2-prong fork ;and place in bowl. Refrigerate 6 hours, turning occasionally. Oven roast, rotisserie or barbecue slowly until skin is crispy and dark. Serve with thinly sliced: Bermuda onions over pork. (Reserve liquid for frequent bast- ing while roasting.) Mike Crandall LEG OF LAMB , MIKE'S WAY 1 leg of lamb pepper crushed rosemary salt olive oil garlic cloves --- -66- Make slits all over lamb and insert slices of garlic. Pour olive oil into your hands and rub all over lamb. Shake and coat lamb with salt and pepper. Rub in.; Take rosemary and in plams of hand, rub to- gether 'and crush. Coat lamb all over with rosemary. Roast in 3500 oven with meat thermometer. Roast until medium-rare only. Reserve drippings for gravy. Serve with mashed potatoes and turnips. Mike Crandall LAMB PATTIES 5 lb. ground lamb 5 eggs 10 c. bread crumbs 1/2 tsp. granulated garlic 1 1/2 c. water 5 Tbsp. dry onion or 3 1 tsp. pepper large onions, minced fine 3 tsp. salt 1/4 c. chopped parsley Mix beaten eggs', bread crumbs,-water, salt, pepper, garlic, onion and parsley together. Add lamb and mix thoroughly. Make into patties, using a No. 16 scoop. Serve with mint jelly, catsup or chili sauce. Me Graw House — VEAL CRANDOLI 4 thinly sliced veal 3/4 c. Italian-style bread cutlets crumbs 1 stick butter 2 large leeks 1/2 c. white wine -1/4 tsp. pepper 1 egg 1/4 tsp. salt 1/4 c. milk Pound out cutlets to 1/8-inch thickness. Beat milk, egg, salt and pepper-together. In iron skillet, clarify butter over very low heat. Slice leeks 1/8 inch thick and add to butter. Gently saute. _ Meanwhile, dip veal in egg mixture and coat with bread crumbs, lightly and evenly. Raise the heat and saute over medium heat, adding wine. -Re- serve liquid and leeks. Serve over veal with steamed broccoli spears and rice pilaf. Mike Crandall 867-4 -67 EYE FOR AN EYE 1 (4-5 lb.) eye round_ 1 c. water (approximately) 1 (16 oz.) ,can tomato whole stuffed olives sauce 12 peppercorns 1 large link hot Italian 2 bay leaves sausage 1 tsp. salt 2 tsp. cumin 2 tsp. oregano 1 c. cooking wine 4 large cloves garlic Hallow out center of eye of round roast. In- sert sausage. Make slashes on outside and insert garlic slices and whole olives. Salt meat. Combine all ingredients in Dutch oven (or preferably pressure cooker) . Simmer until meat is tender. Thicken juices for gravy. - Serve slices 3/4 inch thick. Mike Crandall BARBECUED SPARERIBS Sauce: 1 sugar TbsP g ar 2 Tbsp. Worcestershire 1 Tbsp. vinegar sauce 1 Tbsp. 57 sauce 4 Tbsp. catsup dash of Tabasco sauce Steam spareribs in a little water for 1 hour or more. Place ribs in baking dish and pour on Barbecue Sauce. Bake at 3750 for 1 hour or until well done. Katherine Chase BAKED MACKEREL LOAF 1 1/4 c. milk 2 c canned mackerel - 4 slices bread 2 eggs 4 Tbsp. butter 1/2 tsp. salt Heat milk, bread and butter in double boiler until creamy. Beat the eggs and mix with mackerel, salt, milk, bread and butter. Stir well. Bake in greased bread pan in 3500 oven for l hour. Note: Place -pan in hot water to bake. Helena Schaber -68- SCALLOPED OYSTERS 1 pt. oysters, shucked 1/4 c. oyster liquid 2 c. cracker crumbs 1/4 tsp. Worcestershire 1 stick butter sauce 3/4 c. light cream salt and pepper Drain the liquor from the oysters through a coarse sieve Measure about 1/4 cup of the liquor and set it aside Melt the butter and mix it with .the cracker crumbs. Results are best if the crumbs are a little coarse. Spread about 1/3 of the crumb mixture in the bottom of a round 8-inch oven dish. It should be about 1 1/2 inches deep. Arrange about 1/2 the oysters over the layer of crumbs. Dust lightly with black pepper. Use half of the remaining crumbs and spread them over the layer of oysters. Arrange the rest of the oysters over this layer of crumbs. Dust again with pepper. Combine the cream with the oyster liquor you have set aside. Add the Worcestershire sauce and about 1/2 teaspoon salt. Pour over the oysters and top with another layer of crumbs. Place the dish in a 3500 oven and bake for about '40 minutes or until the top is delicately browned. Serves 4. Dottie Moe ANGLERS REVELATION 2 eggs salt and pepper to taste 2 tsp. sugar enough milk to make batter 4 heaping 'Tbsp. flour consistency of heavy "8 dashes Worcestershire cream sauce Pat fish fillets dry with paper towels. Dip in batter. Fry in oil at 3750 for 5 minutes or less, de- pending on thickness. Delicate and delightful! Mike Crandall "AUNT PEGGY'S" CLAM SAUCE 2 doz. small cherry- 1/4 c. olive oil stone-clams 1 stick margarine 867-4 69- r 2-3 Tbsp. Parmesan 1/2 tsp. rosemary cheese 1/2 tsp. basil 6 cloves garlic, <minced 3 Tbsp. minced parsley 1;/4 tsp. pepper Scrub clams. Steam open. Retain liquor. In small saucepan, melt margarine in olive oil. Add minced garlic. Let simmer until soft. Add strained clam juice, spices and Parmesan cheese. Simmer. Add chopped clams. Serve over linguini. Enjoy! Mike Crandall SCALLOPED OYSTERS 2 c. Ritz crackers 3/4 c. milk 1,/2 c, margarine 1/4 tsp Worcestershire 1/2 tsp. salt sauce 1/8 tsp. pepper 1' c. oysters, drained Combine coarse ground Ritz crackers with melted margarine, salt and pepper. Spread 1/3 crumb mix- ture in greased pan (8 x 1 1/4 inches) Alternate oysters and crumbs. Combine oyster liquid, milk and Worcestershire sauce. Pour over top of crumbs. Bake 40 minutes at 3500. Katie Knapp ° SALMON LOAF 1 can salmon 3 eggs, beaten 1/2 Tbsp. melted butter 2/3 c. milk 1 c. bread crumbs Mix well together and put into buttered pan. Put pan in hot water and bake 1 hour. Sauce for Salmon Loaf 1 c. milk 3 tsp. catsup 1 Tbsp. flour 1 egg - 2 tsp. butter pinch of mace Heat in double boiler. - Charles Knapp 70_ FISH DELIGHT (Contains 173 Calories) 3 oz. whitefish, poached dill weed or seed 1 slice lemon 1 Tbsp. reducer's French 1/2 e. mushrooms dressing Tabasco sauce Poach the fish for 20 minutes in boiling water with slice of lemon. Place in baking dish and add mushrooms. Sprinkle with dill weed or seed. Mix 2 or 3 'drops of Tabasco sauce. Mix with French dressing and 1 tablespoon water. Pour over fish. To remove fishy taste, soak (fish in salted water and ice cubes 20 to 30 minutes before preparing. Florence Laue w SPICY FISH 1 lb. fish fillet (any 4 thin slices onion kind) lemon circles 1 small can spicy tomato juice Place the fish fillet in baking dish. Add the tomato juice. Add onion slices; lay on top. Put lemon circles on top. Bake for 25 minutes in 3500 oven Florence Laue t CRAB AND SPINACH QUICHE —� 1 frozen pie crust 1 J2 tsp. pepper 1 (10 oz.) pkg. 1 (6' l/2' oz.) can crabmeat, chopped spinach' flaked and well drained 2 eggs, slightly beaten 1 (4 oz.) can sliced mush- 1 (8 oz.) carton plain rooms yogurt 1 c. shredded Cheddar 1 Tbsp. flour cheese 1 tsp. salt 1 small onion, chopped Bake pie crust (4250) for 5 minutes. Place on rack to cool. Cook spinach. Squeeze out extra water. Beat eggs, yogurt, flour, -salt and pepper together in medium bowl.. Stir in spinach and crabmeat. Sprinkle 867-4 -71- mushrooms, cheese and onion over pie crust. Pour spinach mixture over top of mushrooms and cheese. Bake at 4250 for 15 minutes, then lower heat to 3500 and bake 30 minutes more or until knife inserted in center comes out clean. --- K. M. Teeter TUNA NOODLE CASSEROLE 8 oz. egg noodles 1 1/2 tsp. salt 2 (7 oz.) cans tuna 1/4 tsp. pepper 1 1/2 c. sour cream 1/4 c. dry bread crumbs 3/4 c. milk 1/4 c. Parmesan cheese 1 (3 oz.) can ,sliced. 2 Tbsp melted butter mushrooms Heat oven to 3501, Cook noodles as directed on package. Return drained noodles to kettle. Stir in tuna, sour cream, milk, mushrooms, salt and pepper. -- Pour into ungreased 2-quart casserole. Mix bread crumbs cheese and butter. Sprinkle over casserole, if desired. Sprinkle paprika over bread crumb mixture. Bake, uncovered, 35 to 40 minutes or until bubbly. Julie Smith TUNA AND NOODLES CASSEROLE 1- (6 oz.) pkg. noodles 1 can water 1.:can tuna fish seasoning to taste 1'can cream of mushroom soup Cook noodles until tender. Add tuna fish, noodles and cream of mushroom soup together. Mix and bake in moderate oven until brown at 3500. Serves 4 to 6. We use this recipe and substitute boiled chicken, picked off the bones Use water chicken was boiled in to cook noodles.- Elizabeth Payne SALMON-CORN CASSEROLE 1 (1 lb.) can salmon 1 can mushroom soup 2 c. whole kernel corn 1 c. soft bread crumbs -72- 1/2 c. milk 1/4 c. ''diced green pepper 3 tsp. grated onion 1/2 tsp. salt (optional) 1/4 tsp. pepper — Pour salmon liquid and milk over soft bread crumbs. Mix all ingredients together. Turn into greased baking dish. Bake at 3750 for 1/2 hour. Doris Lovelace TUNA NOODLE BAKE — 1 lb. medium width 1 can peas, drained noodles 1/2 c. bread crumbs 2 (6 1/2 oz.`) cans 1/2 c. milk - tuna (water packed) 1 stick butter or margarine 1 can mushroom soup Cook the noodles in boiling water. Drain. Place the noodles in 2-quart greased casserole dish. Mix in other ingredients. Top with bread crumbs. Bake in 3750 oven for 25 to 35 minutes or until heated. Christie Sepos TUNA ROLL-UPS 2 c. flour 1 c. tuna 1 tsp. salt 1/2 c. minced celery 3 tsp. baking powder 1 egg, unbeaten 1/3 c. Wesson oil 2 Tbsp. chopped parsley 2/3 c. milk Sift together the flour, salt and baking powder. Pour into measuring cup (do not stir) the oil and milk. Pour all at once into flour. Stir with fork to make ball. -- Roll and cut into squares. Spread over each square 2 tablespoons tuna mix. Tuna mix: Mix tuna, celery and egg. Serve' _ with celery, 'mushroom or chicken soup. Top with parsley. Bake in 4500 oven for 10 to 15 minutes. Marie VonNeida TUNA-BROCCOLI-CARROT CASSEROLE 1/4 c. butter or 1/3 c. flour ® margarine 1 tsp. salt 867-4 : 73- 2 c. milk (prefer low- 1 (10 oz.) pkg. frozen fat) chopped broccoli, thawed - 1 c. thinly sliced carrots and drained 2 (7 oz.) cans water packed tuna, drained and flaked Melt butter in large saucepan and stir in salt and flour until blended.- Gradually add milk, stirring constantly. Bring to a boil, then simmer 5 minutes. Fold in tuna, broccoli and carrots. Pour into a greased 10 x 6 x 2-inch baking dish. Cover and bake in a 4000 oven for 30 minutes. Makes 6 servings. Only 172 calories per serving if made with skim --- milk. Lee Ann Sherman SKILLET CHICKEN 1 (2-3 lb.) chicken 1/2 c. Wesson pure vege- (for frying) cut up table oil (optional) 2'/3 c. flour 1 c. thin onion rings 1 tsp. salt 1 green pepper, cut in 1/2 tsp. pepper rings - 1/2 tsp. garlic salt 2 (S oz.) cans tomato or powder sauce CHICKEN WITH SWEET PEPPERS 2 whole skinned 1/3 c. dry or sweet sherry chicken breasts 1/4 c. water 112 tsp. salt 1 scant c. celery 1 tsp. cornstarch 1 scant c. onion 4 Tbsp. butter; soy sauce to taste — 2 medium green peppers Cut chicken into strips. Sprinkle with salt and cornstarch. Toss to coat evenly. Melt butter in skillet. Add chicken, green peppers, celery and onion. Cook 5 minutes, stirring frequently. Add wine, water and soy sauce. Cook, stirring occasion- ally, 10 minutes longer. Serve over hot rice or Chinese fried noodles. Denise Laue -- -74- VINEGAR AND OIL DRESSING. ® BAR-B-QUED CHICKEN For 5 Pieces: 1/2 c. oil 1 1/2 tsp. poultry season- 1 c, cider vinegar ing 2 Tbsp. salt 1 egg 1/4 tsp. pepper For 3 Pieces: 1/4 c. oil 3/4 tsp. poultry season- 1/2 c. cider vinegar ing — 1 Tbsp. salt, 1 egg 1/8 tsp. pepper Parboil chicken in water for 15 minutes; drain. Mix ingredients and soak chicken in the dressing until ready to barbecue. Barbecue for 45 minutes. Carol Baker CHICKEN IN ORANGE SAUCE 3 chicken breasts, 1 1/2 c. orange juice halved 1/2 c. dry sherry 1/4 c. butter 1/2 c. white raisins 2 Tbsp. flour 1/2 c. almonds 1/8 tsp. cinnamon 1 can mandarin oranges, dash of ginger drained Brown chicken in butter. Remove from pan. Add flour, 1/2 teaspoon salt and spices to drippings to make paste. Add orange juice. Stir until thick. Add sherry, raisins, almonds and chicken. Cover and cook over low heat for 45 minutes or until chicken is tender. Add orange sections, Heat. Serve over white rice. — P. A. Gurley CHICKEN AND RICE PORK CHOPS 3 or 4 (1/2-inch) thick salad mustard pork chops flour _ 2 cans chicken and rice oil soup 867-4 -75- Rinse off and pat dry the pork chops. Spread both sides of chops with mustard. Dredge thoroughly with flour. Brown in a little oil on both sides. Pour off oil and add the chicken and rice soup to pork chops. Heat and simmer 45 minutes. Serve with rice. -- Peggy J. Hubbell_ CHICKEN ITALIAN Marinate 4 chicken breasts for 1 hour in the following ingredients: 1 tsp. oregano 2 packets Sweet 'N Low 3 tsp. garlic powder sugar substitute 1 c. tomato juice salt and pepper to taste -- Bake and baste chicken 1 hour and 15 minutes in 3250 oven. Serve with jar of roasted peppers. --- Florence Laue CHICKEN CORDON BLEU 4 chicken breasts, de- flour boned and skinned 2 c. bread crumbs 6 oz. Canadian bacon 1 c. butter - 4 slices Swiss cheese salt 2 eggs, lightly beaten pepper 1' tsp. water Pound each chicken breast with a flat mallet until long and thin. Season with salt and pepper. Place a slice of Canadian bacon and Swiss cheese in the center of each chicken breast. Beat' together the eggs and water. Brush the ouside'of the breasts' and fold so the filling is covered. Carefully coat with flour, 'then dip in egg mixture, then in bread crumbs until well coated Pat the pieces lightly with knife to help the crumbs adhere. Trans- fer meat to a wire rack and refrigerate 1 to 2 hours. Heat butter in large skillet and when hot, saute the breasts'until golden on all sides. Serves 4. William Fearn -76- HEAVENLY CHICKEN 1 cut-up chicken 1/2 c olive oil 1 (9 1/2 oz.)` jar Lawry's seasoned salt sweet `n sour sauce pepper 1 _small can crushed 1 c. fresh sliced carrots pineapple In skillet, heat 'oil. Sprinkle salt, pepper and poultry seasoning on chicken and brown. Lower heat, turning often, and cook 45 minutes. Turn add sauce, carrots and pineapple. Simmer about 15 to 20 minutes. Serve with rice.' Mike Crandall SPECIAL "OCCASION CURRANT CHICKEN (Makes Enough For 6 Chicken Halves) 1 large bottle Italian 1 tsp. garlic powder Wish-Bone dressing 1 tsp. onion powder (salad) salt and pepper to taste Marinate 2 hours or more. In a shallow roasting pan, lay cleaned cut chicken. Bake in 3500 oven for - 3/4 hour with all the marinade. At the end of time, discard marinade. ' Make a sauce: 1 large can frozen 1 (No. 303) can dark, orange juice (undiluted) black, sweet pitted 1/2-3/4 c. red currant cherries with juice jelly 2 Tbsp. cornstarch Mix cornstarch with above. Stir and cook until clear. Pour over the chicken. Bake 45 minutes, — basting often. Serve chicken with sauce Ruth Wobig BARBECUED CHICKEN 1 chicken, cut in Seven Seas buttermilk sections creamy dressing liquid smoke catsup 1 small onion, chopped fine Parboil chicken about 15 minutes. Drain and 867 4 77- add: In a saucepan or bowl, mix 3/4 cup Seven Seas dressing, ,2 cups catsup, 4 drops liquid smoke and onion. Mix all together. Lay chicken in pan or roaster. Spread. Mix evenly over the chicken and let set about 1/2 hour. Cover and bake 1/2 hour or until - done. Bake at 3500. Ana Kastenhuber CURRIED CHICKEN 4 medium onions 2 chicken bouillon cubes 2 boned and skinned salt and pepper to taste chicken breasts curry powder to taste 3 c. water 6 hard-boiled eggs Chop onions. Cube chicken. Fry in butter until golden brown. Add water and bouillon cubes. Add salt, pepper and curry powder to taste (Maggi seasoning, too) . Add hard-boiled eggs, cut in halves. Simmer 45 minutes to 1 hour. Use cornstarch and water to thicken. Just before serving, add 1 1/2 tablespoons milk or cream. - Serve over boiled rice. Shirley Hasselaar CREAMED TURKEY PIE 2 c. basic white sauce Add 1/2 tsp. parsley flakes dash of pepper 1/4 tsp. poultry seasoning Stir in vegetables (any kind) . Fold in: ---- 2 c. chopped turkey 1/2 c. shredded Cheddar or chicken cheese To serve, combine: l 1/2 c. herb-seasoned 1/4 c. melted butter stuffing Pat into a. 9-inch pie plate. Pour creamed -78- turkey into crust. Top with additional buttered stuff- ing. Heat in 3500 oven for 30 minutes. Carol Baker TURKEY SUPREME 3 c. cooked turkey 1 tsp. butter 1 c. cream of mush- 1 c. milk room soup 1 pkg. stuffing mix 1 (8 'oz.) carton sour cream (or less) Heat through the soup, sour cream, butter and milk. Add ,turkey in casserole dish. Make up stuffing and sprinkle over turkey. Cover and bake 30 minutes ; bake 10-minutes, uncovered, at 3250. Helen Jackson HOT TURKEY SALAD SOUFFLE 6 slices white bread' 3/4 tsp. salt and pepper 112 c. mayonnaise Cube 2 slices of the bread. Place in bottom of 8 x 8 x 2-inch baking dish. Mix and spread over bread crumbs: 2 c'. cooked dried 1/2 c. chopped green turkey pepper 1/2 c. chopped onion 1/2 c. finely chopped celery Trim crusts from remaining bread. Arrange slices on top of turkey mixture. 2 eggs 1/2 c. shredded sharp 1 1/2 c. milk cheese 1 can condensed mushroom soup Beat the eggs. Add milk. Pour over all. Cover and chill 1 hour or overnight. Spoon the soup over top. Bake in slow oven, 3250, about 1 hour or until set. Sprinkle cheese over top the last few minutes of baking. Florence Laue 867-4 , -79- CHICKEN CACCIATORE 4 Tbsp. oil 1 (8 oz.) can tomato sauce 1 chicken 1/2 tsp. oregano 1 c. onion, sliced 2 bay leaves 1/4 inch thick 1/2 tsp. basil 1 clove garlic, minced 1 tsp. salt 2 c. celery (chunks) 1/4 tsp. pepper - 2<c. peppers (chunks) 1/4 c. red wine 2 c. cooked tomatoes Heat oil hot and brown chicken slowly. Remove chicken and cook onion, garlic, celery and peppers. Do not brown them Add tomatoes, tomato sauce and seasonings. Cook for 1 hour. Add wine and cook 20 minutes longer or until thick Serve with spaghetti and sauce. Mrs. Louise Eaton CHICKEN, POTATOES AND NOODLES (German Dish) 4 c. flour ` 12 medium potatoes, 1 c. water (approxi quartered matey)` salt 1 whole chicken pepper 1 medium onion Cut and quarter chicken. Put in Dutch oven. Brown with onion. Add salt and pepper. Cover and simmer.. Meanwhile, mix flour and enough water to make a dry dough. Knead until able to roll out thin. Cut into 3-inch strips. Flour generously. Lay 1 strip on top of another on cutting board. Cut into 1/4- to 1/2- inch strips Let noodles lay, uncovered, about 1/2 hour, until 'chicken is done. Cook potatoes until-tender. Pour out water, but save. After potatoes have been removed, replace noodles in the water and cook at a full rolling boil about 20 to 23 minutes. Drain. Add to potatoes. Take chicken drippings and make gravy (or canned) . Pour over potatoes and noodles. Serve with chicken. Serves 6 to 8. Adeline Niemi --- =80- __........... CHICKEN CASSEROLE 4 chicken breasts 1 can sliced water 1 can cream of chicken chestnuts, drained soup 1 stick margarine, 1 can cream of celery melted soup' 1 pkg. Pepperidge Farm - 1 can peas, drained stuffing Boil chicken until tender. Debone and skin. Cut in bite-size pieces. Save broth. Combine chicken, soups, peas, water chestnuts and 1 cup broth. Place in a greased 9 x 13-inch pan. Mix margarine, 1 cup broth and stuffing mix. Crumble on top of chicken mixture in casserole. Bake, un- covered, at 3500 for 30 minutes or until bubbles up. Lee Ann Sherman CHICKEN APPLE BAKE 4 c. applesauce 2 onions, diced 1/2 tsp. allspice' 3 chicken breasts, split l tsp. salt 1/2 c. evaporated milk 2 Tbsp. flour 1 1/2 c. fine cheese 2 Tbsp. catsup cracker crumbs 1/2 c. diced celery 1/2 tsp, paprika In applesauce, mix allspice, salt, flour and cat- sup. Stir in celery and onions. Pour mixture into baking dish (13 x 8 1/2 x 2 inches). Dip chicken in milk and crumbs with"paprika and a little salt. Ar- range on top of applesauce. Bake at 3500 for 45 min- utes or until chicken is tender. Christie Sepos 867-4 -81 YELLOW RICE AND CHICKEN 1 (13 x 9-inch) cake 1 1/2 c. regular uncooked pan rice 1 fairly good-size 4 c. boiling water -- chicken, cut in 1 Tbsp. turmeric pieces (drumsticks, 4 chicken bouillon cubes thighs, etc.) chopped onion Brown chicken. Heat oven to 3501. Dissolve 'bouillon cubes in boiling water. Pour into cake pan. Add turmeric and rice. Stir together. Add browned chicken. Place in oven (approximately 1 hour) . Sue Thompson HOT CHICKEN SALAD 4 heaping c. diced juice of 1/2 lemon or chicken or turkey 2 Tbsp. ReaLemon juice 2 c. chopped celery l small onion, chopped fine 1 can cream-of chicken 1 small jar pimentos, soup chopped 1/2 c. mayonnaise 1 tsp. salt 1 c. slivered almonds Mix all above ingredients in shallow baking dish. A good topping is crushed potato chips. Bake in 3500 oven for 25' minutes.._ Will, serve 10 to 12 people. Can _ be made ahead of time. Good hot or cold. Nice luncheon dish: Ruth Wobig DEEP-DISH CHICKEN PIE 6'medium potatoes, 1/4 c. chopped green peeled and quartered pepper 6 medium carrots, 2 Tbsp. margarine scraped and quartered 1 can cream of chicken soup 1 small onion, chopped 3 c. chunked cooked fine (1/4_c.) chicken or turkey Cook potatoes and carrots in salted boiling - water for 15 to 20 minutes or until tender; drain. Save 1 cup of liquid for next step -82- While vegetables cook, saute onion and green pepper in margarine until soft. In saucepan, stir chicken -soup and save 1 cup. Spoon vegetables and chicken into 8 cup case- role. Pour sauce over. Bake in hot oven 15 minutes while making biscuit wedge topping. Arrange biscuits on top of hot mixture. Bake 15 minutes longer or until biscuits are golden. Donna Laue CHICKEN CASSEROLE 1 chicken, boiled and 1 c. mushroom soup boned 1 c. mushrooms 1 soup can chicken broth 1 small carton sour cream 1 can cream of celery croutons for stuffing soup Mix soup, mushrooms, sour cream and juice. In Dutch oven, layer chicken, croutons and soup in- gredients. Bake at 3501 until bubbly. Marion Terwilliger HEAVENLY CHICKEN 1 cut-up chicken Lawry's seasoned salt 1 (9 1/2 oz.) jar sweet 1 c. fresh sliced 'n sour sauce carrots ° 1 small can crushed pepper pineapple 1/2 c. olive oil In skillet, heat oil. Sprinkle salt, pepper and poultry seasoning on chicken and brown. Lower heat, turning often and cook 45 minutes. Then add sauce, carrots and pineapple. Simmer about 15 to 20 minutes. Serve with rice.` Mike Crandall CHICKEN SALAD 4 qt. cooked chicken, 1 Tbsp. salt cut in small pieces 1 tsp. pepper 4 qt. celery, cut up in 2 qt. salad dressing small pieces 8 hard-boiled eggs 867-4 -83- Mix chicken, celery, salt and pepper. Moisten with French dressing and let stand several hours. Serve on lettuce leaves and garnish with slices of hard- cooked eggs. This recipe makes about 50 servings. CHICKEN A LA KING 6 qt. cooked chicken 4 Tbsp. parsley, chopped 1 can small pimentos, 2 Tbsp. butter chopped 3 qt. white sauce - 2.Tbsp. salt 1 lb. mushrooms 2 tsP• Pepper Cut chicken in cubes before measuring. Add pimentos, salt, pepper and parsley. Peel mushrooms. Slice thin and cook in butter 10 minutes. Add them with the white sauce to the chicken mixture. Heat over boiling water. Serve on toast or in patty shell. This recipe makes about 50 servings. A 4- or 5-pound fowl will give 6 quarts of cooked chicken meat. Harriet Kiesinger CHICKEN CASSEROLE 1 (3 lb.) chicken 1 small carton sour cream 1 (6 oz.) can mush- 1 small pkg. Pepperidge - rooms (do not drain) Farm stuffing mix 2 cans mushroom soup Cook chicken. Cool and remove meat` from bones and break into bite-size pieces. Mix together the mushrooms, mushroom soup and the sour cream; mix in chicken. Sprinkle half the stuffing mixture over the bottom of a 3-quart casserole dish. Spoon the chicken mixture over the stuffing, then sprinkle the remaining stuffing over the top. Bake in 3500 oven --- for 45 minutes or until bubbly and light brown. Jeanette Garlock -84- ROSETTI'S SAVORY ROASTED CHICKEN 2 fryers, cut up 2 oz. Worcestershire sauce 8 oz. Italian dressing* 4 large bay leaves, 2 oz. dry wine* crumbled 11 grams clove garlic, 1 tsp. freshly ground minced pepper l tsp. salt rosemary *Shake together. Season to taste. Sprinkle on salt and pepper. Finely sprinkle with rosemary. Cover pan tightly with foil. Preheat oven to 3500. Bake 1 1/2 hours. Take foil off and turn oven to 4250 and bake for another 1/2 hour until crust is browned. Most popular. Sonya Rosetti ** EXTRA RECIPE ** 867-4 -85- VEGETABLES ZUCCHINI CASSEROLE 2 lb. zucchini (1 large) 1 c. shredded carrots diced; or cut thin 1 (8 oz.) pkg. stuffing mix 1/4 c. chopped onion 1 c. sour cream 1 can cream of chicken 1/2 c. butter or marga- soup rine In saucepan, cook sliced zucchini and chopped onion for 15 minutes with 1/4 cup of butter or marga- rine. Drain. Combine> with soup, sour cream and carrots. Combine stuffing mix with butter. Fill casse- role with 1/2 of stuffing. Add all zucchini filling. Top with remaining stuffing.- Bake at 3500 for 35 min- utes. Billie Spencer HUNGARIAN PAPRIKA POTATOES 3 lb. potatoes, peeled 1/2 tsp. paprika and sliced 1 tsp. salt 1 medium-sized onion 1/2 tsp. parsley 2 Tbsp. Crisco Fry onion in Crisco until light brown. Add paprika, but do not burn. Have potatoes ready and add immediately. Add salt, parsley and water to cover. Simmer until potatoes are tender. Serves 4. Sophie Dean ESCALLOPED CORN 22 Ritz crackers, 2 eggs crushed -1/2 c. milk 1 can cream-style corn 12 Ritz crackers, crushed 1 can New England clam 2 Tbsp. butter chowder Mix the first 5 ingredients all together in a casserole and then crush the 12 Ritz crackers and spread on the top. Dot with the butter. Bake at 3500 for 1 hour. Diane Sherman 867-4._ -87- ZUCCHINI SQUASH CASSEROLE G 4 c. squash, cut-up Cook the squash 10 minutes; drain and mash. Add 1 c. sour cream 1 can cream of chicken -- soup Grate 1 carrot 1 onion Salt and pepper to taste. Layer with croutons or dressing mix and bake at 3500. May add cheese also. Lucelia Weatherby WESTERN LIMA BAKE 1 lb. dried:lima beans 2 (8 oz.) cans H unt's 1/2 lb. ground beef tomato sauce 1 medium onion, finely 1/2 c. lima cooking liquid chopped 1/2 tsp. salt -- 3 Tbsp. Wesson pure dash of poultry seasoning vegetable oil b Wash the beans and soak overnight in 2 quarts of wager. Simmer in same water until tender, 1 to 1 1/2 hours. Season beans with 2 1/2 teaspoons salt after 1/2 hour of cooking. Drain and put in casserole, reserving 1/2 cup lima cooking liquid. Cook meat and onion in hot oil, stirring until lightly browned. Add tomato sauce and remaining in- gredients. Mix and pour over beans. Bake in moder- ate oven, 3500, for 1 hour or until bubbly and hot. Linda Cox -- PARTY POTATOES 1 large bag (9 large 1 stick-butter raw potatoes) diced 1 1/4:cans cream of chicken (stone frozen, diced) soup -88- 2 (8 oz.) cartons 2 c. grated sharp Cheddar sour cream cheese 1 c. chopped green 1 c. buttered cornflake onions crumbs Cook potatoes until done. Mix together the butter, soup, sour cream and onions Mix for the topping the Cheddar cheese and corn flakes. Serves 15. Florence Laue BROCCOLI CASSEROLE 1 pkg. broccoli, 1 can cream of chicken chopped soup 1 c. instant rice 1/2 c. milk 1/2 c. onion, chopped Cheddar cheese to taste 1/2 c. celery, chopped (6 oz.) Prepare rice according to package directions Saute onion and celery in vegetable oil. Cook the cheese, soup and milk over medium heat until cheese melts. Mix all ingredients together and pour in greased casserole. Bake at 3500 for 45 minutes. Donna Laue ZESTY GREEN BEANS a 1 1/2 c. bread crumbs 2 Tbsp. vinegar (;2 slices) 1 Tbsp. butter 2 Tbsp. butter 2 tsp. minced onion — 2 (16 oz.) or 2 (10 oz.) 1/2 tsp. salt pkg. frozen beans Cook bread crumbs in 2 tablespoons butter until crisp and golden. In saucepan, heat green beans with remaining ingredients. <Mix bread crumbs in rest of ingredients — just before serving. Serves 8. Janet Ennis — MASH POTATO CASSEROLE 5 lb. (about '9 large) 8 oz. cream cheese _ potatoes, peeled and 1 c. sour cream cut up 2 tsp. salt 867-4 -89- 2 tsp. onion salt 4 Tbsp. margarine or 1/4 tsp. pepper butter Cook potatoes in lightly salted water until ten- der. Drain well and mash until smooth. Add rest of ingredients and beat well until smooth and fluffy. Add milk to get desired consistency. Place in greased casserole. Dot with butter. Heat in oven about 30 — minutes May be stored', covered, in refrigerator 2 weeks. Florence Laue MASHED POTATOES 15 lb mashed potatoes 1/4 c. salt 1 1/2 qt. milk, scalded 1/3 c. melted butter i Wash and pare potatoes. Boil or steam until tender. Mash until free from lumps and add milk, salt and butter. Beat until light. Serve immediately. Harriet Kiesinger ONE-DISH VEGETABLE MEAL - (Serves 8) 4 Tbsp. margarine 1 c. whole wheat bread 2 Tbsp. enriched flour crumbs 1/4 tsp. salt 1 (12 oz.) can corn or 1 1/2 c. milk 1 pkg. frozen corn or 1' 1/2`c. shredded 1 can cream-style corn Cheddar cheese 2 pkg. frozen broccoli or 1 1/2 lb fresh broccoli —" Melt 2 tablespoons margarine. Stir in flour and salt. Add milk gradually, mixing until smooth. Cook - until mixture simmers, stirring constantly. Add cheese; stir until melts. Mix ':corn and 1/2 cup bread crumbs. Arrange broccoli in an 11 1/2 x` 7 1/2-inch baking dish. Mix corn bread crumb mixture with broccoli. Pour cheese sauce over all. Mix 1/4 cup bread crumbs with remaining 2 tablespoons margarine, melted. Toss together lightly`. Sprinkle over casserole Bake at 3500 for 30 minutes. May ;be made ahead and refrigerated. If so, bake 45 minutes at 3500. 90- SWEET POTATOES A LA ORANGE 4 medium sweet potatoes, 1/4 c. brown sugar cooked 1/2 c. orange marmalade 1'/4 c. butter or margarine, melted Peel and halve sliced sweet potatoes. Arrange in shallow baking dish. Combine other ingredients and drizzle over top. Cover top with foil. Bake 20 to 30 minutes or until heated through Note - Canned sweet potatoes can be used, if desired. Christie Sepos — FRIED HOT CABBAGE 1 hot sausage (casing 1 sweet green pepper, removed) thinly cut 3 c. shredded cabbage 1/2 tsp. sweet basil 2 medium onions, diced Break apart sausage. Place in large skillet. Fry until done. Remove most ;of the grease. Into sausage, add other ingredients Fry until done on medium. Keep covered. Stir a few times. Cook about 20 to 25 minutes. Christie Sepos BROCCOLI CASSEROLE 2 pkg. frozen broccoli 1 (10 3/4 oz.) can con- spears densed cream of chicken slices of cooked turkey soup or chicken 1 (3 1/2 oz.) can Durkee 1 c. grated cheese French fried onions Cook the broccoli until well done; drain. Put in _ bottom of Pyrex flat dish. Top with turkey or chicken. Sprinkle some cheese on top. Spoon the soup over all. Bake in 3500 -oven for 35 minutes. The last 5 minutes, add onions on top. — Maratha Houston 867-4 -91- HARVARD BEETS 1 (1 lb.) can beets 2 tsp flour 1/4 c sugar dash of salt and pepper 3 Tbsp. vinegar 1 Tbsp. butter 3 Tbsp. beet liquid Combine sugar and flour in saucepan. Add vinegar and beet liquid. Stir to remove any lumps of flour. Place over medium heat. Cook until thickened, stirring constantly. Add beets, butter, salt and pepper to taste. Heat. Kim Smith SCALLOPED POTATOES 5; medium sliced, pared 1/-8 tsp. pepper potatoes 1 1/2 c. milk _ 1 1/2 Tbsp. flour 2 Tbsp:_ melted butter 1 1/2 tsp. salt l Tbsp. _chopped onion Cover bottom of a greased casserole with potato slices. Sprinkle with 1/2 flour, salt and pepper. Re- peat layers Pour milk over potatoes. Drizzle evenly with melted butter. Cover and bake at 3750 for 20 to —- 2`5 minutes. Uncover and'bake for 30 minutes longer, until potatoes are tender. Serves 6. Mrs Snyder ZUCCHINI IN CREAM SAUCE 7' c. unpared zucchini, 1/2 tsp. dried dill weed cut in strips 2 Tbsp. butter or oleo 1/3 c. chopped onion 1 tsp. lemon juice 1/2'c. water 2 tsp. sugar — 1 tsp salt 2 Tbsp. flour 1 tsp instant chicken 1/2 c. sour cream bouillon Combine the first 6 ingredients in saucepan. Bring to a'boil. Reduce heat,_cover and simmer 5 minutes or until zucchini is just tender. Do not drain. Add butter, sugar and lemon juice. Remove from heat. Blend flour into sour cream. Add to saucepan. Cook and stir until thick and bubbly. Serves 6. Irene D. Hubbell -92- SITR-FRIED, BROCCOLI ; 1 bunch broccoli 1 medium onion, chopped 2 tsp. vegetable oil (1/2 c.) — 2 tsp. margarine 1/4 tsp. garlic powder 1/8 tsp. ground ginger Trim broccoli. Cut into 2-inch lengths Break off flowerets. Split, if large. Heat oil and margarine in large skillet. Add broccoli and onion. Sprinkle with garlic powder and ginger. Stir-fry over medium — heat until broccoli is tender. Add a small amount of water to keep from sticking: Mushrooms, sliced, can also be added. Contains only 70 calories a serving. Camille Predmore SCALLOPED CABBAGE 4 c. coarsely cut 2 c. milk cabbage 3 slices bread 2 Tbsp. milk 1/2 c. sharp cheese 2 Tbsp flour salt and pepper to taste Boil cabbage in a small amount of salted water for 10 minutes and drain. Make cream sauce by melting the butter, adding flour, milk, cheese and seasonings. Cook until thickened. In a buttered casserole, put a layer of cabbage and cheese sauce; repeat, ending with bread on top. Bake at 3000 for 20 minutes. Carol Fields FARMER'S CABBAGE White Sauce for 6 Persons 3 Tbsp. butter 1 l/2 c. milk 3 Tbsp. flour few grains of pepper White Sauce for 10 Persons: 1/3 c. butter 3 c. milk 1/'3 c. flour 1/8 tsp Pepper 867-4 -93- White Sauce for 25 Persons: 3/4 c butter 1 1/2 qt. milk 3/4 c, flour 1/4 tsp. pepper Melt the butter and add flour and seasonings. Stir until well blended. Pour in milk gradually, stir- ring constantly. (Cook 2 minutes.) cabbage (according buttered bread crumbs to size you want) Shred cabbage. Place in buttered baking dish. Add White Sauce according to the amount of cabbage. Cover with buttered bread crumbs. Cover dish tightly and bake until cabbage is tender. Mc Graw House File ITALIAN BROCCOLI CASSEROLE Cook two`10-ounce packages broccoli 5 to 7 minutes, or until tender;- drain well. Layer as given in a 10 x 6 x 2-inch baking dish. Mix together: 2 beaten eggs 1 (8 oz.) can stewed 1 can 'condensed tomatoes Cheddar cheese soup 3 Tbsp-. grated Parmesan 1/2 tsp. oregano cheese Bake in 3`500 oven for 30 minutes Florence -Laue BAKED BEANS 4' qt. pea beans 2 tsp. paprika --- 1/4 c. soda 6 Tbsp. salt 1' c. molasses 1 lb. bacon, slightly 1/2 c. sugar browned 2 tsp. mustard 3 qt. hot water Soak beans overnight; drain. Cover with water. Add soda and cook slowly until almost ten- der; drain. Add molasses, sugar, mustard, paprika, salt, bacon and hot water. Bake in shallow pans in a moderate 3250 oven for 1 to 1 1/2 hours. This recipe makes about 75 servings. Harriet Kiesinger 94_ _.J BAKED BEANS 2 c. beans (navy or 1/4 c brown sugar Great Northern) 1/2 tsp. dry mustard 2 tsp. salt 1/2 c. catsup 1/4 tsp. black pepper 1/4 c. molasses Boil the beans until tender. Drain, reserving 1 cup liquid, and combine with rest of ingredients. Pour in casserole and bake at 3750 until nicely browned, about -3/4 to 1 hour. One pound of dry beams yields 3 pounds cooked (4 to 6 cups) , soaked for several hours be- fore cooking. Lima beans can be used, in this recipe — the same way. Five pounds of navy beans makes 50 servings. Three and one-half pounds to 4 pounds of marrow beans makes 50 servings. Florence Laue MIKE'S BLACK BEANS 2 c. (1 lb.) black 2 Tbsp. olive oil beans 1 bay leaf water to, cover 1 inch 1 minced green pepper — above'beans 1 chopped .onion , 1/2 tsp. salt or to taste 3 cloves garlic mashed 1 clove garlic, cut in 1 Tbsp. cider vinegar half pepper to taste Wash and soak beans overnight. Place in covered pot with water 1 inch over beans. Add -salt — and cook until tender, adding garlic. Meanwhile, to make sauce, heat oil in heavy frypan and add mashed garlic, bay leaf, green pepper — and onion. Simmer 5 minutes. Add vinegar and salt to taste. Continue cooking until thickened. Mix with beans. Reheat and serve with fluffy white rice. Mike Crandall MEXICAN SUCCOTASH 1/3 c. chopped onion. 2 c. cut corn (fresh or 3 Tbsp. butter frozen) 3 or 4 small zucchini, 4 fresh tomatoes, cubed (or cubed 2 c. stewed) 867-4 -95- 1/2 tsp. basil salt and pepper to taste Cook onion in butter until golden. Add vege- tables. Cover and simmer about 25 minutes or until vegetables' are tender. Stir occasionally. Serves 6 to _ 8. Flavor improves with reheating.' Irene D. Hubbell CHEESY BEANS 1 can green beans 3 Tbsp. oleo 3 Tbsp. flour 1 c. shredded cheese Melt` the oleo in a double boiler, then add flour; mix well. When it's' mixed` well, add cheese to it and - melt it. Then add beans and mix all together. Put in a baking dish and bake for 25 minutes. Donna Hammond JOYCE'S STUFFED MUSHROOMS stems from the mush salt and pepper rooms 1/2 stick melted butter 1 onion, diced 1 pkg. mushrooms (fresh) 1 1/2 c. bread crumbs' Dice up the mushroom stems. Dice up the onion. Fry in butter until really soft. Put the bread crumbs --_-- in a bowl and season to your taste with salt and pepper. . Add the melted butter to the crumbs, 'plus stems and onion.` Mix good and stuff each mushroom full. Put under broiler for 5 minutes. Put fresh grated' cheese on top if you like and serve hot. Carol Fields -96- BREADS, ROLLS, PIES & PASTRY PUMPKIN BREAD 3 c. sugar 3 tsp. soda 1 c. oil 1 or 2 tsp. cinnamon 4 eggs 1 or 2 tsp. nutmeg 2 c. pumpkin 1 1/4 tsp salt 2/3 c water 1 c chopped nuts 3 1/2 c. flour 1 c. chocolate chips Combine all ingredients; mix well. Use 2 loaf pans, greased and floured. Bake 50 to 60 minutes at 3500. -- Lucelia Weatherby CARROT BREAD 2 c. flour 1/2 c. chopped nuts 2 tsp. soda 1 c. OR 2 tsp. cinnamon 2 tsp. ;vanilla 1/2 tsp. salt 2 c. grated raw carrots 1 1/2 c. sugar 3 eggs 1/2 c coconut Mix all ingredients together. Pour into greased 9 x 5 x 3-inch loaf pan. Let stand for 20 minutes. Bake at 3500 for 1 hour. ° Mary Lehmann CARROT BREAD 4 eggs 3 c. unsifted flour 2 c. sugar 1/4,tsp. salt 1 1/4 c salad oil 2 c finely shredded raw 2 tsp. baking powder carrots 1 1/2 tsp. -baking soda — Beat the eggs, sugar and salad oil together. Add remaining dry ingredients. Stir only until smooth to .avoid air bubbles. Add`carrots. Pour into greased bread pan. Bake at 3500 for 45 minutes. Melodie J. Hammond/Adams 867-4 -97- CAROL'S WHOLE WHEAT BREAD 2 pkg. dry yeast 1 C. white flour 2 c. milk 5 c. whole wheat flour 1/4 c. molasses 4 Tbsp. melted shortening - 2 tsp salt 1/4 c. warm water Dissolve yeast in warm water. Heat milk until warm. Put in large bowl and add molasses and salt. Stir good. Add melted shortening. Then add flours, a;little at a time, until well mixed. Knead until dough is smooth, elastic and bubbly at surface. Let rise until double in bulk. Knead down and let rise again until double. Knead down and shape into loaves. Put into greased loaf pans (2) . Brush top with - melted butter when bread comes to top of pan. Put into preheated oven at 4001 for 20 minutes and reduce heat to 3500 for 30 minutes more until brown. Carol Fields e BASIC SWEET DOUGH 2 c. milk, scalded 3 eggs, well beaten 1 c. sugar` 2 envelopes dry yeast 1 tsp. ,salt 1/4 c. lukewarm water --- 1/2 c. butter 6 c. sifted flour a Pour scalded milk into large bowl. Stir in sugar, salt"'and butter. Let stand until lukewarm. Blend in eggs. Sprinkle yeast on lukewarm water and stir until yeast is dissolved. Add to milk mixture. Stir in enough flour to make a soft dough. Cover and set in warm place until double in bulk. Turn out on floured'board and knead dough until smooth and sticky. Store greased bowl, covered, in refrigerator until needed. Linda Cox HERB BREAD 2 pkg. yeast, 2 Tbsp. shortening 1 c. warm water 4 c. flour -- 1 C. lukewarm milk 3/4 tsp. parsley 1 Tbsp. salt 3/4 tsp. chives 3 Tbsp. sugar 3/4 tsp. thyme -98- Dissolve yeast. Combine water, milk, salt, sugar, shortening and yeast. Add flour, parsley, chives and thyme. Beat well. Let rise 45 minutes. Beat down at least 2 dozen strokes. Spoon into greased casserole. Bake at 3700 for 1 hour or until done. Nina Linton STEAMED BROWN BREAD 1 c rye flour or 1 c. corn meal sifted'Gold Medal l c. whole wheat flour flour 2 tsp. baking soda Mix together. Stir in: 3/4 c. molasses 2 c. sour milk or butter- milk Beat well. Fill greased molds 2/3 full (using two 1-pound coffee cans or one 7-inch tube center — mold) Lay_waxed paper over the top. Steam for 3 hours. Linda Cox BROWN BREAD _ 1 Tbsp. shortening 1 tsp. soda, dissolved in ° 1 egg 1 Tbsp, hot water 1/2 'c. sugar 1 c. graham flour 1 c. sweet milk 1 c. dark molasses 1 c. white flour 2/3 c. raisins 1/2 tsp. salt 1 tsp. baking powder Cream the shortening, egg and sugar thor- oughly. Add' milk. Beat well. Add white flour, sifted with salt and baking powder. Add soda to the mixture. Add graham flour and mix well. Then add molasses and raisins. Be`sure the mixture is mixed thoroughly. Bake in a bread pan in a moderate oven at-3500 for 30 minutes or until done. Cool on rack. Texture and flavor improve after 12 or 24 hours. Mrs. Walenbeck 367-4 99 QUICK BROWN BREAD 1 1/2 c. Gold 'Medal 2 1/2 tsp. baking soda_ flour 1 1/2 tsp. salt Sift together. 2 c. fine bread crumbs 1/3 c. shortening - Mix in bread crumbs and cut in shortening with pastry blender-until mixture looks like meal. Combine and stir until well blended 3 eggs, well beaten 1 c. molasses 2 c. buttermilk or 1 c. seedless raisins sour cream Pour into well-greased 13 x 9-inch oblong pan _ or 8 1/2 x 4 1/2-inch bread loaf pans. Bake until wooden toothpick inserted in middle comes out clean. Bake in 4000 oven for 25 to 30 minutes. Linda Cox BROWN BREAD 1 c. sugar 1 Tbsp. butter 1 egg Cream together: 1 c. sour milk 2 c. graham flour 1 c. sweet milk 1 c. wheat flour 1 tsp. soda raisins 1 tsp. baking powder Hilda Hubbell - APPLESAUCE BREAD 2 c. sifted flour 1 1/4 c. applesauce 1 tsp. soda 1 .c sugar 1/2 tsp. ,baking 1/2 c. oil powder 2 eggs - - 1 tsp. cinnamon 3 Tbsp. milk 1/4 tsp. salt 3/4 c. chopped pecans 1/4 tsp. nutmeg 1/4 c. brown sugar 1/4 tsp. allspice 1/2 tsp. cinnamon -100- Sift the flour, soda, baking powder and spices. In a large bowl, blend applesauce, sugar, oil, eggs and milk. Stir in flour mixture and blend. Stir in 1/2 cup pecans and spread in well-greased 9 x 13-inch loaf pan: Combine remaining pecans, brown sugar and cinnamon. Sprinkle over batter. Bake in preheated oven, 3500, for 1 hour or until toothpick inserted into center of bread comes out clean. Ellen Ricketson PEANUT BUTTER WHOLE WHEAT BREAD 2 pkg. yeast 2 tsp. salt 2 tsp. sugar 1/2 c. peanut butter 1/2 c. very lukewarm 4 c. whole wheat 'flour water, 1 1/2-2 c. all-purpose 1/2 c. brown 'sugar flour Dissolve yeast and 2 teaspoons sugar in warm water. Set aside while heating milk. Add brown sugar. Cool to 1150 to 1200. Add salt and peanut butter to milk mixture. Add yeast. Combine flours. Stir into liquid mixture, beating and kneading until elastic and smooth. Place in a large greased bowl, turning the dough to grease the top Cover and rise until double in bulk, about 1`hour. Divide the dough in half. ` Shape into loaves. Place in 8 x 4-inch bread pans. Cover and let rise until center is slightly higher than edge of the pan, about 45 minutes. Bake at 3500 for 55 to 60 minutes or until bread sounds hollow when tapped with finger. Cool outside of pans. Florence Laue LIGHT ZUCCHINI BREAD 4 eggs 1 1/2 tsp. baking soda 2 c. sugar 1 1/2 tsp. salt 1 c. oil 1 tsp. cinnamon 1 tsp. vanilla 3/4 tsp. baking powder 1/2 c. chopped walnuts 2 c. coarsely grated raw, 3 1/2 c. flour unpeeled zucchini 867-4 101- Beat the,eggs-until frothy. Beat in sugar until thick and lemon colored. Beat in oil and ,vanilla. Add nuts. Stir in dry ingredients alternately with ;grated squash. Pour into 2 greased and floured large loaf pans. Bake 1 hour at 3500 until done. Freezes well. Isabel Waring, ZUCCHINI BREAD 3 eggs, well beaten 1 tsp. baking soda 1 c. salad oil 1 tsp. salt _ 2 c. sugar 1 1/2 tsp. baking powder 2 c. grated zucchini 2 tsp. cinnamon 3 tsp vanilla 1/2 c. nuts (optional) 3 c. flour Mix the eggs, oil, sugar, vanilla and squash. Add dry ingredients and nuts. Bake 1 hour at 3251. Makes;,two 9 x 5-inch loaves. Billie Spencer; CHOCOLATE ZUCCHINI BREAD 3', eggs 3 c flour _ 2 c. sugar 1 tsp. salt 1 c. salad oil 1 tsp cinnamon 2 sq. chocolate 1/4 tsp. baking powder 1 tsp. vanilla 1 tsp. soda 2 c. grated zucchini, 1 c. nuts (optional) Bake at 3500 for 1 hour. Use two 9 x 5-inch - bread pans. Joyce Dixson GINGERBREAD 1/2 c. shortening 1 1/2 tsp. soda 1/2 c. sugar 1/2 tsp. cloves 1 egg 1/2 tsp. allspice 2' 1/2 c. flour 1/2 tsp. salt 1 tsp cinnamon 1 c. molasses 1 tsp. ginger 1 c. hot water Mix all together and bake at 3500 until done. -102- Nutmeg Sauce 1 Tbsp. butter 1 tsp. vanilla 1 c. water nutmeg to taste 1 c. sugar cornstarch to thicken Cook until thickened. Serve over pieces of Gingerbread. Shirley Hasselaar- QUICK GINGERBREAD 1/2 c. sorghum 1 tsp. ginger 1/2 c. sugar 1 tsp. soda 1 1'/2 c. flour (all- 1/2 c. butter (fill to 1 c. purpose) with boiling water) 1 unbeaten egg Place all ingredients in large bowl and mix thoroughly (2 to 3 minutes) .- Bake in 3500 oven about 30 minutes Rev. Mary,Olson PEANUT BUTTER CORNMEAL BREAD (Serves 8) 1 1/4 c, all-purpose - 1/2 c. brown sugar, enriched flour packed 2/3 c. cornmeal 2/3 c sour milk or 1 1/2 tsp. baking buttermilk powder 2/3 c. peanut butter 1 tsp. salt 1/3 c. oil 1 egg — Stir together in a bowl the flour, cornmeal, baking powder and salt. Set aside. Mix the butter- milk or sour milk, peanut butter, oil and,egg together _ until well blended. Add dry ingredients; mix well. Spread in a greased 9 x 9 x 2-inch pan. Bake at 3500'for 35 minutes. Cut into squares. Serve warm. Wonderful with jelly or margarine! 867-4 - 03- BANANA BREAD 1/2 c. shortening 2 c. flour 1 c. sugar 3 tsp. baking powder 1 c bananas 1/2 tsp salt 2 eggs nuts (optional) Combine the shortening and sugar. Add -- bananas and eggs; mix well. Mix in flour, baking powder and salt. Add nuts. Bake at 3750 for 45 minutes Makes 1 loaf. Donna Laue BANANA-WALNUT BREAD 3/4 c. granulated 2 c. flour sugar 2 tsp. baking powder 1/4 c. shortening 1/2 tsp. salt 2 eggs 1/4-tsp. baking soda c. mashed bananas 1 c. chopped walnuts Mix the sugar, shortening and eggs. Beat hard until light. Blend in bananas. Add sifted dry ingre- dients, beating until smooth. Stir in walnuts` Pour in greased 9 x 5 x 3-inch loaf pan. Bake at 3500 for 60 to 70 minutes'. Cool and serve. Nina Smith 4 BANANA BREAD 1 c. sugar 1/2 tsp. baking powder 1/2 c. butter 1/2 tsp. baking soda 2 eggs, beaten 2 c. flour 1 Tbsp. salt 3 large bananas 3 Tbsp. sour cream Combine the -butter, sugar and eggs together. Add bananas. Beat well. Add sifted dry ingredients; mix well. Bake at 3750 for 1 hour. Margaret Austin Alice Laue BANANA NUT BREAD 1 1/2 c. flour 1/2 tsp. baking powder --- 1/2 tsp. soda 1/4 tsp. salt -104- 1/2 c. butter 3/4 c.: mashed bananas 1 c. sugar (ripe) 2 eggs 2 Tbsp sour cream 1 tsp. vanilla 1/2 c walnuts grated rind;of 1/2 lemon Mix the flour, soda, salt and baking powder; set aside. Mix the butter and sugar well. Add eggs, vanilla, lemon and bananas. Mix with flour mixture and cream. Bake at 3500 in 2 small loaf pans. Frances LaBombard , t BANANA BREAD 3 1/2 c. sifted flour J7 3/4 c. shortening 3 tsp. baking powder t 1 1/2 c sugar f 1 tsp. salt x, � 3 eggs .. 1 tsp. baking soda 3/4 c. milk 2 c. mashed ripe 1/2 c', chopped nuts bananas (4-6) 2 greased loaf pans 2 Tbsp. lemon juice I T (8 1/2 x 4 1/2 x 2 1/2 inches) ° Sift together the flour, baking powder, salt and baking soda. Mash bananas with rotary beater or fork. Add lemon juice-and mix. Cream the short- ' erring and sugar with electric mixer at medium speed or with spoon. Add eggs and beat until light and fluffy. Add sifted ingredients alternately' with milk. Fold in bananas and nuts. Beat after each addition. Pour into loaf pans. Bake in 3500 oven for 1 hour. Remove from pans and cool. Sue Thompson MONKEY BREAD 4 pkg. refrigerator 3/4 c. brown sugar biscuits (Pillsbury) 3/4 c. margarine 1 c. sugar 2 tsp. cinnamon 2 tsp. cinnamon 1 c, chopped nuts Cut biscuits into quarters. Mix white sugar and cinnamon (2 teaspoons) and nuts in large 'bowl. Toss the biscuit quarters with this mixture to coat all pieces. 867-4 105 Melt brown sugar, margarine and 2 teaspoons cinnamon together. Pour melted mixture over biscuit pieces and toss to coat. Pour into greased tube pan. Bake< 30 minutes at 3500. Cool 5 minutes. Turn outof pan onto plate. --- Serve warm Kathy ,Gilbert APRICOT NUT BREAD 3/4 c. boiling water 1 c. dried apricots Put water over apricots Let stand 15 minutes. Mix together. Stir good: 1/3 c. oleo or butter 2 eggs 1 c. sugar 1/2 c. light- K aro syrup Add dry ingredients, stirring good: 3 c. flour 1/2 tsp. salt 1 Tbsp. baking powder Fold in soaked;:apricots and 1 cup chopped nuts. Grease a 9 x 5 x 3-inch loaf pan. Bake at 3500 about - 1' 1/4 hours Makes 1 full loaf. Shirley Royce DATE AND NUT BROWN BREAD 1' c. boiling water 1 c:. chopped dates Pour boiling water over dates. Let cool. Add: 2 Tbsp. shortening 2 c. white flour -- 1 tsp. soda 1/2 tsp. salt 1,c. molasses 1 c-. chopped nuts: l egg, beaten 1 tsp. vanilla Bake in 3500 oven for 45 minutes or until done. Makes 1 large loaf. Very good. — Althea Rolfe -10 6`- BAKED BOSTON BROWN BREAD 1/2 c. shortening 2 1/2 tsp. baking soda 1 egg 2 c. whole wheat flour 1/4 c. ,sugar 2 c. sour milk 314 c. molasses 1 tsp. salt 1 1/2 c. sifted flour Mix the first 4 ingredients. Add flour, sifted with soda and salt. Add whole wheat flour alternately with sour milk (batter will be thin) . Naomi Calkins MOUTHWATERING LETTUCE BREAD 1/3 head lettuce, finely 1 c. sugar chopped 1/2 c. salad oil 1 1/2 c. sifted flour 1 1/2 tsp. grated orange — 2 tsp. baking powder rind 1/2 tsp. baking soda 2 eggs 1/2 tsp. salt 1/2 c. walnuts; 1/8 tsp. ground ginger; confectioners sugar Wash and drain lettuce. Chill until crisp. Mix — the flour, baking powder, soda, salt and ginger; set aside. Finely chop lettuce; set aside. Combine sugar, oil and orange rind in bowl. _ Combine in flour. Add eggs, one at a time, until mixed well. Add walnuts and then last add the lettuce; mix well. Pour batter into greased and floured loaf pan. Bake at 3500 for 55 minutes or until;done. Cool in pan. Invert on wire rack. Sprinkle with confectioners sugar. Carol Fields OATMEAL APPLESAUCE BREAD — 1 1/2 c. rolled oats 1 tsp. baking powder 1/2 c. unbleached flour 1 tsp. cinnamon 1/2 c. whole wheat flour 1/2 tsp. salt 1/2 c. packed brown 1 c. applesauce sugar 1/3 c. oil 1/4 c. bran 2 eggs 1 tsp. baking soda 1 c. raisins 1/2 c. chopped nuts 867-4 -107- In large bowl mix well the oats, flours, sugar, bran, soda, baking powder, cinnamon and salt. Stir in applesauce, oil and eggs until blended. Stir in raisins and nuts until well mixed. Turn into lightly greased and floured 9 x 5 x 3- inch loaf pan Bake in preheated 3501 oven for 50 to 60 minutes. Cool in pan 10 minutes. Turn out on rack and cool completely. Mary Lehmann OATMEAL BREAD 1 c. oat flakes 2 Tbsp. cool, melted short- 2 c. boiling water ening 3/4 c. brown sugar 2 pkg. yeast, combined 1 tsp.: salt with 1/4 c. water 4-4 1/2 c. flour Combine ingredients, using enough flour to make firm dough; knead. Let rise until almost double. Pour out and cut into 2 pieces. Knead and make loaves. Let rise, less than l hour. Bake about 60 minutes at 3751. Mary Lehmann WHOLE WHEAT ROLLS 1 c. milk 1 1/2 tsp. salt 1 c. water 2 pkg. yeast 1/3 c. margarine 6 Tbsp. sugar 3 eggs 2-`3 1/2 c. white flour 4 c. whole wheat flour Combine the milk, wager and margarine. Heat until warm. Beat the eggs and gradually add to liquid. -- Mix whole wheat flour, salt, yeast and sugar. Stir into liquid and beat with "a wooden spoon until smooth. Add enough white flour to make dough able to handle. Knead until smooth and elastic Cover and let rise until doubled. Punch down and shape into rolls. Bake 15 minutes at 3500 Makes 2 dozen rolls Mary Lehmann -108- ORANGE ROLLS 2 pkg..,yeast 1/2 c. lukewarm water Dissolve yeast in warm water. Add to a sponge milk of: 1 c. scalded milk 1 tsp. salt 1 c. sugar 6 Tbsp. melted butter 2 c. flour 6 eggs, beaten lightly Orange Paste: l c. soft butter grated rind of orange 1 c. sugar Beat the sponge well and let rise 2 hours. Then stir in 5 1/2 or 6 cups flour and let rise 2 more hours. The dough is very soft and must be stirred rather than kneaded. However, if more flour is added, the rolls are not light and fluffy. Divide dough in 3 parts'. Roll as for cinnamon rolls. Spread Orange Paste, "roll up and cut in 1/2-inch sections. Let rise and bake in a hot oven about 20 minutes. You may frost top with powdered sugar, thinned with orange juice and a bit of orange rind. Orange Paste: Mix ingredients thoroughly. Any paste left you may, dot on top of the rolls. Denise Laue Joyce Dixson CORNMEAL ROLLS 1/3 c. cornmeal 2 beaten eggs 1/2 c. sugar 2 pkg. yeast, dissolved in 1 tsp. salt 1/2 c. warm water 1/2 c. shortening 4-5 c. flour 2 c. milk Place cornmeal, sugar, salt, shortening and — milk in a double boiler. Cook until thick. Stir often. Cool to lukewarm. Add yeast and eggs. Beat well. Let rise about 2 hours. Add flour and knead well. 867-4 -109- Place in a greased bowl and let rise about 1 hour. Prepare greased pan. Cut out rolls and let rise for another hour. Bake in 3750 oven for 15 minutes. Marian Lovelace - STICKY BUNS 1/3 c. butter or 2 (8 oz.) pkg. refrigerated margarine, melted biscuits l/2 c honey 1/3 c. chopped walnuts 2 Tbsp. grated 1/3 c. raisins orange peel Brush a 9-inch (5 1/2-cup) ring mold with 1 -- tablespoon butter. Pour in honey. Combine remaining butter and orange peel in a shallow dish. Separate biscuits Shape each in a ball. Dip in butter mixture to coat Then dip top into nuts and raisins. Arrange irregularly the nuts and raisins down on honey mold. Bake at 3750 for 20 minutes. Cool 5 minutes. Turn out on plate. Serve hot. Makes 8 servings. Kim Smith PANCAKES 2`c. buttermilk 1 tsp. baking soda 2 Tbsp. melted butter 1 tsp. salt 2 eggs slightly beaten 2 Tbsp. sugar 2 c. sifted all-purpose flour Sift the flour, baking soda, salt and sugar in mixing bowl. Combine eggs, buttermilk and melted butter. Stir into flour mixture just to moisten flour. — Bake on hot lightly greased griddle. Turn cakes when bubbles appear on top. Turn only once. Sue Thompson NO-BEAT POPOVERS "They pop so high they hit the sky and won't be back 'til the 4th of July." 2 eggs 1 c. milk _ -- 1 c. flour 1/2 tsp. salt 110- Break the eggs'in bowl and beat in rest of in- gredients with a slotted spoon. Disregard lumps. Fill 3/4 full in well-greased muffin tins. Secret Start with a cold oven. Set control — at 3500. Bake for 30 minutes. Don't open oven door for full 30 minutes Turn off oven and leave for 10 minutes longer. Excellent with butter and jam ;or nice brown gravy. Ruth Wobig MASHED POTATO DOUGHNUTS 3 eggs, beaten 2 c. sugar 1 1/2 c. warm mashed 1/3 c. melted butter potatoes - 6 c. flour 1 c. buttermilk 1 1/2 tsp. soda 4 tsp. 4baking powder 1 tsp. nutmeg 1 tsp. salt Add sugar to eggs. Beat until' well mixed. Stir in potatoes, butter and buttermilk. Add sifted dry ingredients and mix only until flour is completely moistened. Chill dough 1 hour. Roll out a third of the dough .at a time on lightly floured board to 1/2-inch thickness. Cut with floured cutter. Fry in o1 until browned,< turning once. Cool and roll in powdered sugar. Donna Laue- BISCUIT WEDGE TOPPING 1 1/2 c flour 2 tsp. baking powder 1/2 tsp. salt Sift into a bowl. 1/4 c. ,margarine 1/2 c. milk Cut in the margarine and milk all at once. Stir just until blended and turn dough out onto lightly floured surface Knead lightly (1/2 minute) . Roll out to 7 inches 'round. Cut 6 wedges and brush top lightly with milk. Donna Laue 867-4 111- JESSE'S EGG TOAST 1` slice bread 1 pat butter l egg ' salt and pepper Cut round out of bread, using small glass or cookie cutter. Heat buttered frying pan. Place buttered bread in pan. Brown 1 side. Flip over. Break egg in center; season. Can place cutout on top. Cook until egg is set Jesse Moore BRAN MUFFINS 6 c. all bran 1 qt. buttermilk - - 2 c. boiling water 5 c. flour 1 c. oil 5 tsp. baking powder 3 c. granulated-sugar 1 tsp. salt 4 eggs Pour hot water over bran, which is in a very large bowl. Let stand while 'assembling other ingre- dients. Beat the eggs, sugar and oil together. Add to bran along with buttermilk. Sift the flour, soda and <salt. Blend into bran --- mixture. This batter will keep 6 _weeks in covered con- tainer in refrigerator. Bake in buttered muffin tins at 3750 for 15 to 20 minutes. You may add nuts and dates. Bake in loaf pan for about '1 hour. Makes 5 dozen muffins. Lucelia Weatherby - DATE-NUT MUFFINS 1 (8 oz.) pkg. pitted 1/2 c. unsifted whole dates, coarsely wheat flour chopped 1/2 c. sugar 3/4 c. boiling water 1/3 c. coarsely chopped 1/4 c. corn oil walnuts 1/2 tsp. vanilla 1/2 tsp. baking soda l c. unsifted flour Grease 12 muffin cups. In large bowl, stir to- gether dates, boiling water, corn oil and vanilla. ---- -112- n small bowl , stir together the flour, sugar, I � g walnuts and baking soda. Add to date mixture. Stir just until flour mixture is moistened. Spoon into muffin cups. Bake at '3750 for 25 minutes or until golden brown. Mrs. Mary Tutton SQUASH MUFFINS 1 c. cooked, mashed 1 egg, beaten squash 1 3/4 c. flour 3/4 c. brown sugar 1 tsp. baking soda 1/4 c. molasses 1/4 tsp. salt 112 c. 'soft butter 1/4 c. nuts, chopped Cream the sugar, molasses and butter. Add egg and the ;squash. Blend well. Mix flour with — baking soda and salt. Beat this mixture into the squash batter. Fold in nuts. Fill greased muffin pans slightly more than half- way with batter. Rake at 3750 for 20 minutes. Yield: Approximately 1 1/4 dozen. Carol Fields STANDARD-TYPE BISCUITS Regular Dough: 6 2 c. flour 1/4 c. shortening 2 tsp. baking powder 3/4 c, milk l tsp. `salt Richer Dough: 2 c. flour 6 Tbsp. shortening 3 tsp. "baking powder 2/3 c. milk 1 tsp. salt Combine the flour, salt, baking powder and shortening; mix well. Add milk. Turn onto well- floured board. Roll out to 1/2-inch thickness and cut. Bake at 4500 for 10 to `12 minutes. Donna Laue 367-4 -113- BAGELS 4 1/4-4 1/2 c. all- 3 Tbsp. sugar purpose flour 1 Tbsp. salt -- 2 pkg. active dry yeast 1 Tbsp. sugar 1 1/Z c. warm water in mixer bowl, combine 1 1/2 cups of the flour and yeast Combine warm water, sugar and salt. Pour over flour mixture. Beat at low speed for 1/2 minute. Beat 3- minutes at high speed. Stir in as much of the remaining flour. Turn out onto lightly floured surface. Knead in enough of the remaining flour to make a moderately ---- stiff dough. Knead until-.smooth and elastic_(5 to 8 minutes) . Cover. Let rest 10 to 15 minutes. Separate into 16 portions. Shape ,into smooth balls Punch a hole in center of each. Pull gently to enlarge hole. Place on greased sheets. Cover and let rise 20 minutes on each side (don't get brown) . 1 gal. water 1 Tbsp. sugar Heat wager and sugar to boiling; 'reduce heat. Cook Bagels, 4 or 5 at a time, for 7 minutes, turning once; drain. Place on greased sheets. Bake in 3750 oven for 25 to 30 minutes. Debbie Niemi PARTY PIZZAS 1 lb. hot or sweet 5 tsp. Italian seasoning --- sausage 1/2 tsp garlic powder 1 lb. ground beef 2 (8 oz.) pkg. party rye 1 lb. Velveeta cheese, or pumpernickel bread grated Brown the meats and drain well. Add all remain- ing ingredients. Stir over low heat until cheese melts. 114- Spread mixture in bread and bake at 3500 until bubbly. j You can store this mixture in refrigerator until needed Kathy Gilbert MAKE-AHEAD FRENCH TOAST (Serves 4) 1/2 loaf Italian bread 1 tsp. sugar (no seeds) 1/4 tsp. salt _ 4 eggs 2 tsp. vanilla 1 1/2 c milk 2 tsp. butter or margarine Cut Italian bread in 1-inch slices.` Arrange in — a 9 x l -inch pan. Mix remaining ingredients to- gether. Pour over bread. Cover pan and refrigerate 4 to 24 hours. Bake at 3501 for 45 minutes. Dot butter or margarine on top the last 10 minutes. Serve, bottom side up, with sour cream, fruit or maple syrup LEMON BREAD 1 pkg. demon cake mix 1 c water 1 pkg. instant lemon 4 eggs pudding mix 1 tsP• poppy seed 1/2 c. salad oil (optional) Combine the lemon cake mix, -instant pudding mix, oil water and eggs. Beat 4 to 5 minutes Add poppy seed, if desired. Bake in 2 loaf pans at 3500 for about 40`minutes Glaze: 1/2 c. sugar juice of 2 lemons (can use ReaLemon juice) Before removing bread from pans and while still hot, pour the glaze over loaves. Let set in pans until glaze soaks into bread. Denise Laue CROCK-POT DRESSING 1 c, margarine 2 c. chopped celery 867-4 115 2 (8 oz.) cans mush 3 1/2-4 1/2 c. chicken broth rooms, drained 2 c. chopped onions 1 tsp;. poultry season- 1/4 c. dried parsley ing 12-13 c. dried bread cubes 1/2 tsp. pepper 1 1/2 tsp. salt diced'giblets (optional) 2 eggs, well beaten Melt the margarine in skillet and saute onions, - celery, parsley and mushrooms. Pour over bread cubes. Add all seasonings and toss together well. Pour in broth and eggs to moisten. Pack lightly in _ crock-pot or slow cooker. Cover and set on high for 45 minutes. Then reduce heat to low for 4 to 8 hours. I prefer the longer time. Stir a couple of times. Joyce Dixson CRUNCHY (MAKE YOUR OWN) BREAD STICKS (Makes 80 Bread Sticks) -- 1 c. soft margarine 1 (16 oz.) loaf pumper- 1/4 c sesame seed nickel or rye bread (may be stale) Preheat oven to 4501). In a small bowl, combine margarine and sesame seed. Spread mixture evenly on both slices of bread. Place 4 slices in a pile and cut into 1/2-inch thick strips. Do as many as desired this way. Bake for 10 minutes on a cookie sheet, turning -- once. Wrap well and store in airtight containers. Will stay fresh for 1 week or up to a month in the freezer. Serve with soup or salads Variations: Celery seed, 2 teaspoons onion powder, 2 teaspoons garlic powder. SUPER EASY BISCUITS (Makes 16 Medium Biscuits) 2 c. sifted regular 1 tsp. salt flour 1/3 c. Crisco 3 tsp. double-acting 3/4 c. milk baking powder Preheat oven to 4250. Mix the flour, baking powder and salt in a bowl. Cut in Crisco with pastry blender, 2'knives or fork until mixture looks like - coarse meal. Add milk and stir just enough to hold 116- dough together. Place dough on floured board or pastry cloth. Knead lightly about 10 times. Roll dough 1/2 inch thick. Cut with floured biscuit cutter. Bake on ungreased cookie sheet in a 4250 oven for 12 to 1-5 minutes or until brown. Lee Ann Sherman FRUITED TEA BISCUITS 1/2 c. butter 1 c. sugar 1 1/2 c. sour cream Cream together. Sift and stir together: 4 c. unsifted flour 1/4 tsp. salt 1 Tbsp. baking soda Gradually add to creamed mixture. Stir in: 1 c. raisins or currants 1/4 c. chopped candied cherries Stir in using a heaping tablespoon for each. Roll into ball. Place on greased baking sheet and — flatten slightly. Sprinkle with sugar. Bake 15 to 18 minutes until'golden brown. Makes 2 1/2 dozen. Florence Laue HERMAN STARTER _ 2 c. flour 1/4 c. sugar 2 c. warm water 1 envelope yeast Feed with'the following on the fifth day: 1 c. flour 1/2 c. sugar 1"c. milk Mix together in plastic or glass bowl and let stand, covered, 3 or 4 days in a warm place, but do _ not cover tightly. Refrigerate covered. Stir each day. On the fifth day, feed as above. Stir each day until the tenth day, then bake as follows. 867-4 -117- Cinnamon Rolls 2 c. starter 1/2 tsp. salt 2 c. flour 1/2 tsp. baking powder 1/2 tsp. soda 1/2 c. oil Mix and knead on floured board lightly until no longer sticky. -Roll out 1/4 inch thick. Spread with - oleo. Sprinkle with cinnamon and sugar (and chopped nuts, if you like) . Roll up as jelly roll. Slice into 1/2-inch slices. Combine: - 1 stick melted oleo 1/2 c. nuts 1 c. brown sugar Spread in bottom of 9 x 12-inch pan. Place sliced dough, flat side down, on top of sugar and bake in 35011 oven about 1/4 hour until golden brown. In- - � vert .pan.. Jeanette Garlock CRESCENT ROLLS 1 1/4 c. scalded milk, 1 tsp. salt cooled 1 pkg. yeast 1/2 c. shortening or 1/4 c. warm water margarine - 2 eggs 1/2 c sugar 5 c. flour - Scald milk and let cool. Melt margarine and let cool. Dissolve yeast in warm water and let rise for 15 minutes in warm place. Beat eggs until light and fluffy. Add sugar and beat. Add salt, milk and margarine. Add 1 cup flour and beat well, then add yeast and rest of flour. Knead 8 to 10 minutes. Let rise 2 hours. Divide dough in 3 sections. Roll out in circle and butter. Cut 16 pieces to a circle. Roll from large end to small end. Let rolls raise until double on a well-greased cookie sheet. Bake in 3500 oven until light 'brown. _ Donna Laue -118- LOW CALORIE DISHES FREE SOUP FROM TOPS FOR PERSONS ON DIETS 1 tall c. V-8 or tomato 3 stalks celery juice 1/2 head cabbage, 3 beef bouillon cubes shredded 1 pkg. frozen green onion flakes for taste French beans Combine all and cook until tender. If neces- sary, you can add water. Madalin M. Smith JOAN'S DIET SOUP 46 oz. _tomato juice 2 boxes frozen French 1 box frozen cauliflower string beans 2 small cans mushrooms 1/2 head shredded cabbage 4-6 large carrots, sliced 3-4 stalks celery, sliced 1 can bean sprouts 2-4 beef bouillon cubes 46 oz. wager Put all ingredients together in a large kettle and cook until done. Very simple and you can eat this anytime _ you are hungry, day or night. Carol Fields 867-4 -119- CAKES, COOKIES, : FROSTINGS & CONFECTIONS CREAM PUFFS 1 c. boiling water 5 eggs 1/2 c. butter 1 Tbsp. sugar 1 314 c flour 1/4 tsp. salt Boil the sugar, water and butter 1 minute. Add flour all at once. Beat until mixture leaves sides of pan in a mass. Add eggs, 1 at a time, beating thoroughly. Beat 5 minutes when all eggs have been added. Bake in cupcake pans for 1/2 hour in quick oven. Fill pan 1/2 full. Cool and fill. Grease pans. Filling for Cream Puffs: 3 eggs 1 1/2 c. sugar 2 heaping Tbsp. flour 2 c. rich milk _ Cook until thick. Flavor with vanilla and a dash of butter. Cool and fill Cream Puffs. Denise H. Simmons ORANGE SAUCE To Serve -4: b 2 eggs 1/2 c. sugar 3/4 c. orange juice 1 Tbsp.;flour 2 Tbsp. orange rind 1 c. whipped topping 1 Tbsp. lemon juice To Serve 20: 6 eggs 1 1/2 c. sugar 2 1/4 c orange juice 3 Tbsp flour_ 1/3 c. orange rind 3 c. whipped topping 3 Tbsp. lemon juice Mix sugar and flour. Beat eggs. Add to orange and lemon juice and rind. Add flour and sugar. Cook in double boiler until thick and smooth Cool thoroughly. Add whipped topping. Serve on hot gingerbread. McGraw House File 867-4 -121- ORANGE SAUCE FOR ANGEL FOOD CAKE 1 c. sugar 1/2 c orange juice 2 beaten eggs 1 Tbsp. orange rind Cook all over low heat, stirring until boils or custard consistency. Cool. Fold in 1/2 pint heavy cream, whipped. Barbara Coats CHOCOLATE SAUCE l c. sugar 1 c. milk 2' Tbsp. flour 1 Tbsp. butter 1/2 tsp. salt 1 tsp. vanilla 3 Tbsp. cocoa Combine first 4 ingredients. Blend in milk and cook unitl mixture starts to boil. Add butter and boil for 1 minute. Remove from heat and add vanilla. Joyce Dixson BROILED ICING 6' tsp. oleo 1/2 tsp. vanilla _— 1/4 c. cream or evapo- 1 c. coconut rated milk 1 c. nutmeats 1/2 c. brown sugar Boil above ingredients about 2 or 3 minutes Spread over baked cake and broil until slightly browned. Takes only 2 or 3 minutes. Ruthann Scofield BROILED ICING 3 Tbsp. Crisco 3/4 c. brown sugar 3 Tbsp. butter 1/2 c. chopped nuts or -- 3 Tbsp. cream coconut - Mix well the Crisco, butter, cream and brown sugar. Bring to a full rolling boil. Add nuts or coconut. Put on warm cake and return to oven until it bubbles all over. Makes enough for 9 x 12-inch cake. Elvara Warren -122- _ J MERINGUE 2 Tbsp. sugar 1/2 c. wager 1 Tbsp. cornstarch Stir constantly over medium heat until mixture is thick and clear. Then cool. 4 or 5 egg whites 1/2 tsp. vanilla 1/8 tsp.; salt — Beat until forms soft mounds. Then add 6 tea- spoons sugar gradually, beating after each addition. Add cornstarch mixture. Continue beating until the Meringue stands in stiff peaks. Arrange on pie. Bake to a golden brown. Madalin M. Smith WALDORF ASTORIA RED VELVET CAKE 1 1/2 c. white sugar' 1 c. buttermilk 1/2 c. .shortening 1 tsp. vanilla 2 eggs 2 1/4 c. flour 2 bottles red food 1 tsp. salt coloring* 1 tsp. soda 2 tsp. cocoa 1 tsp. vinegar *You find this with spices in supermarket. Each m bottle is 1 ounce. Cream the sugar and shortening. Add eggs. Mix in food coloring and cocoa. Add buttermilk and vanilla alternately with flour and salt Add soda and vinegar last; mix well. Pour into 2 greased 8-inch round pans. Bake at 3500 until wooden pick in center comes out clean. Frost with Red Velvet Frosting. Red Velvet Frosting: 3 Tbsp. flour 1 c white sugar 1 c. milk 1 tsp. vanilla 1 c. butter (not margarine) Cook the flour and milk together until very thick like paste. Cool completely. 867-4 -123- Cream together the butter and sugar with elec- tric mixer for 5 minutes. Add milk-paste. Beat 5 more minutes. Add vanilla; mix well. i Slice layers in halves to make 4 layers. Frost top of each layer only. Leave sides of cake unfrosted. Kathy Gilbert WHIPPED FROSTING 3/4 c milk 1/4 c. butter or margarine 3 1/2 tsp. flour 3/4 c. sugar 1/2 c. shortening 2 tsp. vanilla Cook milk and flour together until it is thick like paste Cool completely. Cream together the - sugar, shortening and butter for 5 minutes. Beat in the flour mixture. Beat 5 minutes. Beat in vanilla. Kathy Gilbert MARGARETA'S VERY EASY CHOCOLATE CAKE 2 eggs 4 Tbsp. cocoa 1 1/3 c. sugar 7 1/2 Tbsp. melted butter 1 tsp. vanilla or margarine 1/2 tsp. salt 1 round cake pan, buttered 2/3 c flour and floured Beat together the eggs, sugar, vanilla and salt -- ° until smooth and fluffy. Add flour and cocoa; mix well. Stir in butter or margarine (slightly cooled). ` Bake for no more than 30 minutes in 3000 oven Cake should be moist Serve with whipped cream or ice cream. Eva Cochran HIGH HUMIDITY ICING 1 1/2 c. Crisco 1/8 c. dry Dream Whip Beat until fluffy 4 to 5 minutes so it is like stiff whipped cream Then add: 1/4 c. flour 2/3-3/4 c. milk (less amount if weather is hot) Add 2 pounds powdered sugar and beat 20 minutes. Madalin M. Smith 124 ..................._-.--. . CHOCOLATE POOR MAN'S CAKE 3 c. flour 2 tsp. soda 2 c. sugar 2 'c. water' 6 Tbsp. cocoa 10 Tbsp. Crisco oil 2 Tbsp vinegar dash of salt 1 Tbsp vanilla Mix all together and bake in 3500 oven for 30 to 35 minutes. Shirley Hasselaar CHOCOLATE MAYONNAISE CAKE 3 c. sifted flour 1 1/2 c. mayonnaise 1 1/2 c. sugar 1 1/2 c. water 1/3 c cocoa 1 1/2 tsp. vanilla — 2 1/4 tsp. baking powder Grease two 9 x 11-inch 2-layer pans. Line bottoms with waxed paper. Sift dry ingredients into large bowl. Stir in real mayonnaise. Gradually stir in water and vanilla until smooth and blended. Pour into prepared pans. Bake at 3500 about 30 minutes or done when tested. Cool. Remove from pans. Nina Smith ICE CREAM FROSTING 3/4 c. 'milk 1/2 c. Crisco 3 Tbsp. flour 1 tsp. vanilla 3/4 c. sugar 3 Tbsp. butter Mix the milk and flour together. Cook until thick; cool. Next, add to cooked mixture the sugar, Crisco, vanilla and butter. Beat until fluffy. Shirley Hasselaar ROCKY ROAD FROSTING 3 sq. unsweetened 3 c. powdered sugar chocolate 7 Tbsp. milk 3 Tbsp. butter or 1 tsp. vanilla` �- margarine 12 marshmallows, cut in small pieces 867-4 -125- 2 Tbsp. salted roasted 1/8 tsp. salt peanuts Melt chocolate and butter over hot water. Com- bine sugar, salt, milk and vanilla. Blend into chocolate -_- mixture. When cool enough not to melt marshmallows, add marshmallows and peanuts. Stir occasionally until of spreading consistency. -- Joyce Dixson SOUR CREAM POUND CAKE 2 3/4 c. sugar 1/4 c. butter or margarine Cream. -- 6 eggs (add 2 at a 1 tsp. baking powder time to other ingre- 1 c. dairy sour cream - - dients) ' 1 tsp. lemon extract 3 c. flour 1 tsp. orange extract 1/2 tsp. salt 1 tsp. vanilla extract 1/4 tsp. baking soda Bake at 3500 for 1 1/2 hours or until done I use Bundt or 10-inch tube pan. Joyce Kimple CHEESECAKE CUPCAKES - 16 oz. cream cheese 1 tsp. vanilla 3 eggs 1 box vanilla wafers 1/2 c sugar 1 can cherry pie filling Mix together well. Place 1 vanilla wafer in the bottom of cupcake pan, lined with cupcake paper. Add 2 teaspoons' cheese mixture. Bake in 35011 oven for 15 minutes. Remove from pans and add 1 teaspoon cherry pie filling while warm. - Carol Baker CHEESE CAKE 12 oz. cream cheese 2 tsp. flour 2 Tbsp. butter 2/3 c. light cream 1/2 c. sugar 1/4 c. lemon juice -- - 2 eggs 2 tsp. lemon peel (optional) -126- 1-2 pt. strawberries 1 graham cracker crust Cream together the cream cheese and butter until blended. Add sugar and eggs; beat well. Stir in flour, cream, lemon juice and peel until combined well. Pour filling into graham cracker crust. Bake in slow-oven _(3250) for 35 to 40 minutes. Serves 8 to 10. Graham Cracker Crust: 1 1/4 c. graham cracker - 3 Tbsp. butter or marga- crumbs rine, melted 1 Tbsp. sugar Mix ingredients and press into 8- or 9-inch _ shell. Chill Adeline Niemi CHERRY CHOCOLATE CAKE 1 pkg. chocolate cake 3 eggs mix " 1 can cherry fruit filling Mix until well blended. Pour into greased and floured 9 x 13-inch pan. Bake at 3500 for 35 to 40 minutes or until done. ° Icing: 1 c. sugar 1/3 c. milk 5 Tbsp butter Bring, these 3 ingredients to a boil, stirring constantly. Boil 1 minute. Remove from heat-and stir in one 6-ounce package semi-sweet chocolate pieces. Stir until smooth. Spread over cake. Nina Linton DOUBLE CHOCOLATE CAKE 2 c. flour 1 tsp. salt 1 1/2 tsp. soda Sift together. 867-4 -127- 1/4 c. shortening 1 c. sugar Cream together in mixing bowl. Mix together: 1/2 c. sugar 1 1/2 c. sour milk 1/2 c cocoa 1 tsp. vanilla Add the flour mixture, sugar, cocoa and sour - milk alternately. Bake at 3500 in large cake pan for 30 or` 35 minutes. Lucelia Watherby CHOCOLATE CAKE 2 c. flour 7 Tbsp. cocoa 2 c. sugar 2 eggs 2 tsp.'' soda 2 Tbsp. Crisco 2 tsp baking powder 2 c. hot coffee -- 1/2 tsp. salt Sift" all the dry ingredients together in a large mixing bowl. Add eggs, Crisco and hot coffee. Beat 2 minutes Bake in a greased and floured 9 x 1'3-inch pan for 30 minutes in 3600 oven. Marian Lovelace BAKED CHOCOLATE DESSERT (Pudding Cake) - 2 Tbsp. cocoa 1/2 c. milk 1 c. flour 1/2 tsp. salt (or less) 2 tsp baking powder 2 Tbsp shortening 3'/4 c. sugar 1/2 c. chopped nuts Mix all together and put in deep casserole dish. - Mix 1 c. brown sugar 2 Tbsp: cocoa Sprinkle over the batter and pour 2 cups boiling water over entire mixture. Bake 45 minutes in moderate oven, 3500. -- Connie Runyon 128- f DIANE', S FRANGO MINT 2 (12 oz.) pkg. choco- 1 /2 c. powdered sugar late chips, melted 2 eggs 1/2 c. butter 2 tsp. vanilla Cream together the last 4 ingredients. Mix into melted chocolate. Add 2 cupfuls mint extract. Drop by teaspoonfuls onto waxed paper and refrigerate. Must be kept in refrigerator until ready _ to use. Carol Fields DIANE'S PEANUT BUTTER CUPS 1 3/4 c. graham cracker 1 lb. powdered sugar (4x) crumbs (24 crackers) 1 1/2 c. peanut butter 1 c. soft butter Mix all ingredients together and press in a 9 x 13-inch pan. Melt one 12-ounce package chocolate chips Pour over mixture in pan and chill. Carol Fields PEANUT BRITTLE 1 '1/2 c. light corn 2 c. raw peanuts (unsalted syrup can be used) 1 1/2 c. sugar _ Melt the corn syrup and sugar. Add peanuts. Cook until syrup turns light brown. Remove from heat. Add 3/4 teaspoon soda. Immediately pour out onto buttered aluminum foil. Let cool. Break into pieces. Nina Linton BANANA CAKE 1/2 c. shortening- 1/2 tsp. salt 1 1/3 c. brown sugar 1/2 tsp. soda — 2 well-beaten eggs 114 c. sour milk 1 tsp. -vanilla 1 c. banana pulp 2-c. flour 867-4 129 Cream the sugar and shortening. Add eggs and vanilla. Beat until fluffy. Add dry sifted ingredients alternately with sour 'milk and banana pulp beating well after each addition. Can be baked in large pan or 2 layers. Bake at 3501 The Late Minnie Halley I Marian Lovelace PISTACHIO CAKE 1 pkg. yellow cake mix 4 eggs 1 pkg. pistachio instant 1/2 c. oil pudding mix 1 c. cold water Mix and pour in greased tube pan. Bake at 3500 for 1 hour. Cool in pan. Top 1 k pistachio pudding 3/4 c. milk p. g P p g Mix. Let stand a couple of minutes or until stiff. Fold in 1 large container of Cool Whip. Spread all over cake. Refrigerate. Arlene Patterson EGG YOLK CAKE 6 Beat 3/4 cup egg yolks plus 1 egg for 5 min- utes 1 3/4 c. sugar 1 Tbsp. grated orange rind 2 c. flour 1 Tbsp. strained orange 2 tsp. baking powder juice 1/2 tsp. salt 1/2 tsp lemon extract 1/2 tsp. cold water Slowly add the sugar to the egg yolks. Beat in slowly the remaining ingredients. Add liquids alter- nately with dry .ingredients. Bake in ungreased 10- inch tube pan in 3250 oven for 60 to; 65 minutes. Turn upside down on bottle until cool. Remove from pan. Carol Baker 130- BOSS- HOT MILK CAKE 2 eggs, well beaten 1 tsp. baking powder 1 c. sugar 1/2 c. milk 1 c. flour 1 tsp. butter Beat the eggs and sugar together until creamy. Stir in flour and baking powder. Boil milk and butter together. Add the last thing to mixture. Bake at 3500 for about 30 minutes. Lucelia Weatherby APPLE CHIP CAKE 1 1/2 c. flour 1 egg 1 tsp. baking soda 1/2 c. cold water 1 tsp. cinnamon 1 c. grated apples 1/2 tsp. cloves 1/2 c. raisins, soaked 1/2 tsp. salt in hot water and drained 1 c. sugar 1/2 c. chopped nuts 1/2 c. oil Cream the sugar and egg. Gradually add oil. Beat until light and fluffy. Add dry ingredients, then apples raisins and nuts Bake in 9-inch pan in '3500 oven for 30 to 35 minutes. Carol Baker s RHUBARB CAKE 2 c. flour l c. milk 1 tsp. baking soda 1 tsp. vanilla 1/4 tsp. salt 2 1/2 c. rhubarb (1-inch 1 1/2 c. packed light pieces) brown sugar 1/2 c. sugar, mixed with 1/2 c. margarine 1 tsp. cinnamon 1 egg Mix the flour, soda and ,salt; set aside. In large bowl, cream the brown sugar, margarine and egg until fluffy. Beat, in alternately with milk and flour until well blended. Stir in vanilla and rhubarb. Turn into greased and floured 13 x_ 9 x 2-inch glass dish. Sprinkle with cinnamon mixture. Bake in 3500 oven for 40 minutes or until pick comes out clean. Emma Kirkpatrick 867-4 131- RHUBARB CAKE Crust: 1 c. flour 1/2 c. oleo 5 Tbsp. 10x sugar Mix and press into a 9 x 13-inch pan. Bake 15 minutes at 350°. Watch it 'doesn't burn. 3 eggs, beaten 1 tsp. baking powder 2 c. sugar 1/2 tsp. salt 1/2 c flour 3 c. cut-up rhubarb Mix together and spread on top of crust. Bake 45 minutes at 3501. Edna Clark NO-MIX DUMP CAKE 1 can cherry pie filling 1 box yellow cake mix 1 large, can crushed 1 c. melted butter or oleo pineapple, drained 1 c. chopped nuts Put cherry pie filling in bottom of ungreased 9 x 13-inch cake pan. Put drained pineapple over cherries. Sprinkle cake mix over pineapple. Pour melted oleo over top of cake mix. Top with chopped -- nuts. Bake in 3500 oven for 40 or 50 minutes. Serve with Cool Whip. Serves 12 to 16. Barbara Coats KOOKEES 1 c. sugar 4-5 c. Kellogg's Special K 1 c. corn syrup cereal 1 3/4 ,c. peanut butter Frosting: 1 pkg. chocolate frosting 1 pkg. chocolate chips Mix the frosting according to package directions. Set aside. Mix corn syrup and sugar together in a pan. Heat to dissolve sugar. Do not bring to a boil. Add peanut butter, then cereal. -132- ,. Press into 9 x 13-inch cookie pan and frost. Sprinkle with chocolate chips. Cut into squares. Mrs. Snyder CINNAMON ROLL COOKIES 1-c. shortening 4 3/4 c. flour 2 c. sugar 1 tsp baking soda 2 large eggs 1 tsp. baking powder 1 c. buttermilk Cream the shortening and sugar. Stir in eggs and buttermilk. Stir in flour, soda and baking pow- der. Drop large teaspoonfuls into a bowl with mixture of 2 'Tbsp. sugar 2 tsp. cinnamon Roll around to coat. Bake 10 to 12 minutes at 3500 on lightly greased cookie sheets. Ellen Stoeber GOOD EASY BROWNIES Brownies: 1 c. sugar 1/2 tsp. salt 2 eggs 1/2 c. chopped nuts 1 tsp. vanilla 5 tsp. cocoa 3/4 c. flour 1/2 c, butter Icing: -- 1 c. sugar 1/2 stick butter 3 tsp. cocoa, 1/4 c. evaporated -milk — Brownies: Grease bottom of 9-inch square pan. Combine all ingredients. Beat for 3 minutes with mixer or 5 minutes by hand. Bake 25 to 30 minutes in 3500 oven, Icing: Mix ingredients and bring to a boil. Boil for 1 minute. Remove from heat. Beat for 2 minutes Spread over Brownies while they are still — hot. Lee Ann Sherman 867-4 -133- WHOOPEE ' PIES 2 c. flour 1/3 c. margarine 1 tsp. baking soda 1 egg 1/4 tsp. salt 3/4 c. milk 1/3 c cocoa 1 tsp. vanilla 1 c. sugar Mix in order given. Drop by spoonfuls on foil- covered cookie sheets. Bake at 3500 for 10 to 15 min- utes. - . i Filling 1/2 c. shortening 1/2 tsp'. vanilla 1 c. confectioners sugar milk (just enough to mix 1, c. Marshmallow Fluff ingredients) Mix and beat shortening, confectioners sugar, Marshmallow Fluff, vanilla and milk until fluffy'. Fill the Whoopee Pies and eat. Mary Beth Niemi WALNUT WHATZITS 3 eggs 1/2 tsp. baking soda 1. 1/4 c. brown sugar, 1/2 tsp. salt tightly packed 1 c. chopped walnuts - 2' tsp vanilla 1 c. raisins 1 c. flour Stir the eggs, brown sugar and vanilla together. Then stir in the flour, baking soda and salt. Mix it all up 'nicely, then toss in walnuts and raisins. Grease up baking pan (8 x 12 inches or so) and scrape batter into it. Preheat oven to 3500 and bake for 20 minutes. Cool in pan, then cut in squares. Mabel Rumsey NO-BAKE COOKIES 1 3/4 c. sugar 1/2 c. peanut butter or 1/2 c. shortening cocoa 1/2 c. milk 1/2 tsp. vanilla -134- -- Mix all ingredients together. Bring to a boil and boil for l minute.` `Remove from stove and add 3 1/2 cups Quick Quaker oats and mix well. Drop by teaspoon on waxed paper. Let cool. Makes approximately 3 1/2 dozen: Janice Davis OATMEAL CAKE 1 c. quick oats 2 beaten eggs 1 1/4 c. boiling water 1 1/2 c. flour 1 stick margarine 1 tsp. soda 1 c. brown sugar 1 tsp. cinnamon 1 c. white sugar 1/2 tsp. salt 1 tsp. vanilla Mix oats into boiling water. Let stand 10 min- utes. Cream the sugars and margarine. Mix in oats. Beat in eggs and vanilla. Sift together dry ingre- dients and mix into oatmeal mixture. _ Pour into greased 9 x 13-inch pan. Bake at 3501 for 30 to 35 minutes. Kathy Gilbert TERRY'S FAVORITE CHEESE CAKE Crust': d 1/2 c. butter, melted 1/2 c powdered sugar 2 c. graham crackers 1 tsp. cinnamon (fine) Mix dry stuff together. Then mix in butter. In a buttered angel food or spring-form pan, put 1/2 the mixture in bottom. Press in firmly. Don't pack too hard. Save the other 1/2 to crumble on top''of Cheese Filling after putting in pan." Cheese Filling: 4 eggs 1 tsp. vanilla 1/2 c. water 16 oz. (2 c.) sour cream 3/4 c. granulated sugar 3 (8 oz.) pkg. cream 1/4 c. lemon juice cheese 1/4 tsp. salt 1/4 c. flour 867-4 -135- Separate egg yolks and whites. Tightly beat egg whites in small bowl; set aside. Then slightly beat egg yolks in a double boiler with 1/2 cup of water and the granulated sugar, stirring constantly until mixture coats a metal spoon. Then stir in lemon, vanilla and _ salt Beat the cream cheese and flour in large bowl. Add the sour cream, the egg whites and the egg yolk mixture; 'mix. Then pour over graham cracker crust in pan. Sprinkle remaining crumbs evenly on top. Place in pan of hot water. Bake at 2750 for l hour. Turn off oven. Leave in oven for about 6 hours, then re- frigerate Theresa Waring Ithaca, NY --- TOMATO SOUP CAKE 2 c. flour 1 Tbsp, baking powder 1 c. sugar 1/2 tsp. baking soda 1/2 c. shortening 1/2 tsp. powdered cloves 2 eggs, well beaten 1/2 tsp. nutmeg - 1 can tomato soup 1 c. raisins Grease and flour pan. Cream the shortening and sugar. Add eggs. Add dry ingredients and soup. Fold in raisins. Bake at 3750 about 35 minutes or until cake is done. When cool, frost with cream cheese frosting. - Carolyn Monroe - COFFEE CAKE IN"TERNATIONAL 3/4 c., butter 1 1/2 tsp. baking soda 1 1/2 c. sugar 1, (8 oz..) container sour -- 3 eggs cream 1/2 tsp. almond extract 1 (21 oz.) can cherry fruit 3 c. flour filling Streusel Topping: 1/2 c. flour 1/2 tsp. cinnamon — 1/4 c. sugar 1/4 c. butter Preheat oven to 3750. Spray two 9-inch round --- cake pans with Pam,. Cream the butter and sugar. -136- Beat in eggs until mixture is very light and fluffy. Add extract. Combine the flour and soda. Add to creamed mixture alternately with sour cream. Divide _ butter evenly in pans, spreading cherry fruit filling on top. Sprinkle Streusel Topping over cherry fruit filling. Bake 25 to 35 minutes until cake tests done. Streusel Topping: Combine the flour, sugar and _ cinnamon. Cut in the butter until crumbly. Katherine Chase — APPLE CORNMEAL COFFEECAKE Coffeecake — 3/4 c. yellow cornmeal 1 egg 3/4 c. sifted flour 1 1/2 c. peeled, chopped 3/4 c. sugar apples — 2 1/2 tsp. baking 2 Tbsp. butter powder 3/4 c. milk 1/2 tsp. cinnamon 1/2 tsp. salt Topping: 1/4 c. firmly packed 1 tsp. cinnamon brown sugar ` 2 Tbsp. butter 2 Tbsp,. flour For coffeecake, mix and sift the cornmeal, flour, sugar, baking powder,` salt and cinnamon. Cut in butter until _mixture resembles coarse cornmeal. Add milk, egg and apples. Stir until well blended. Bake in a greased 8-inch square baking pan in a 3500 oven for 30 minutes. While coffeecake is baking, prepare topping: ® Topping: Combine brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs Sprinkle on cake. Bake 10 more minutes. June A. Smith YUMMY BUSTER BAR DESSERT 1 small pkg. Hydrox 2 c. powdered sugar cookies, crushed 1 1/2 c. evaporated milk 1/2 c. melted butter 2/3 c. chocolate chips ® 1/2 gala vanilla ice 1/2 c. margarine cream 867-4 I37- 1 tsp. vanilla 1 1/2 c. Spanish peanuts Crush the Hydrox cookies finely. Add butter and pat in bottom of 9 x 13-inch pan. Chill 1 hour. Cut up the vanilla ice cream. Put on top of chilled cookies and freeze. Cook the powdered' sugar, evaporated milk, chocolate chips and margarine. Boil 8 minutes. Re- move from heat and add the vanilla. Cool to lukewarm and sprinkle Spanish peanuts over ice cream. Top with fudge mixture. Return to freezer. _ Before serving, set out for 15 minutes. Denise Laue FRUIT COCKTAIL CAKE - 1 1/2 c. sugar 1 tsp. baking powder 2: c. flour 2 eggs --- 1/2 tsp. salt 1 medium can fruit cocktail 1- tsp. _baking soda Mix all dry ingredients together. Add eggs and drained juice from fruit cocktail into batter. Then fold in fruit cocktail. Do not use mixer. Pour into greased and floured long baking pan. — Sprinkle on top before baking: 1/2 c. brown sugar 1/2 c. chopped nuts (walnuts) Bake at 3500 for 30-35 minutes. When cake is done, pour the following over entire cake while still hot : - 3/4 c. sugar 1/2 c. evaporated milk 1/3 c. butter or oleo Mix together. Carolyn Monroe Carol Hunt KATHY'S APPLE CAKE 2 c. sugar 2 c. flour 1 "c. Crisco oil 1 1/2 tsp. soda 2 eggs 1 tsp. cinnamon 1 tsp., vanilla 1 tsp. salt 138 I c nuts 4 c. finely chopped apples Cream sugar and oil. Beat in eggs and vanilla. Beat again. Add dry ingredient's alternately with apples. Mabel Green APPLE CAKE 2 eggs 1 tsp. cinnamon 1 c. sugar 1/2 tsp. salt 1/2: c. vegetable oil 2 or 3 large apples, peeled, 1 1/2 c. flour cored and cut up in 1/2 tsp. baking soda small pieces Mix together first 3 ingredients. Sift together, then add to mixture the flour, baking soda, cinnamon — and salt. Stir only until smooth. Stir in apples and pour in greased baking pan. Bake until light brown and/or toothpick comes out clean. Bake at 3500 Melodie J. Hammond'/Adams NORWEGIAN APPLE CAKE — 1 3/4 c. sugar 1 tsp. cinnamon 3 eggs 1/4 tsp. nutmeg 1 c oil 1 tsp. salt — 2 c. flour 2 c. cut-up raw apples 1 tsp. soda 1 c. nuts' Beat the sugar and eggs. Add oil slowly and beat. Combine the flour, soda, cinnamon, nutmeg and salt. Add to above mixture. Fold in apples and nuts last. Bake at 32511 to 3500 for 45 to 55 minutes. -- Mary Lehmann OLD-FASHIONED DRIED APPLE CAKE 2 c. dried apples 1 c buttermilk 2 c. molasses 1 Tbsp. soda 2 large eggs or 4 1 tsp. cinnamon small eggs 1 tsp. cloves 1 c. sugar 1 tsp nutmeg 1 c. butter 1 tsp. vanilla 867,-4 139- 4 c. flour 1/2 c. nuts 1/2 c. raisins Chop apples fine Soak overnight in molasses Simmer 20 minutes; let cool. Add eggs, sugar and butter. 'Cream until smooth. Add soda to buttermilk. Sift dry ingredients (cinnamon, cloves, nutmeg and flour) . Alternately mix dry ingredients with the milk until smooth. Add raisins and nuts. Bake in 1 large pan or several bread pans. Bake in 3500 oven until done. Cake improves with age. Frost with Milk Frosting. Milk Frosting: 3 Tbsp. milk 1 tsp. vanilla 1 c. sugar Put ingredients in pan. Put on stove. Let come to a boil and boil 15 minutes. Remove from heat. Add vanilla and beat until set. Florence Laue MILK FROSTING 3 Tbsp. skim milk 1 c. sugar Put milk in small saucepan on stove. Let come to a boil. Then add the sugar. Let boil 5 minutes. Take from stove. Cool and add flavoring. Florence Laue GRANDMA DIXSON'S APPLESAUCE CAKE 1 1/2 c. sugar_ 3 tsp. soda 3/4 c. margarine 1 1/2 tsp. cinnamon 2 eggs 1/4 tsp. cloves 2 1/4 c. applesauce 1 tsp. salt — 1 1/2 c. raisins 1 tsp. vanilla 3 c. flour 1 c. nut meats Cream the sugar and margarine. Add eggs. — Combine dry ingredients. Alternate dry ingredients -and applesauce, mixing into the creamed mixture. Add nuts, raisins and vanilla. Bake at 3500 for 45 minutes. _ Joyce Dixson -140= tr OATMEAL CAKE 1 'c. quick-cooking 1 tsp. vanilla oatmeal 1 1/2 c. flour 1 c. brown sugar 1 tsp. soda' 1 c. white sugar 1 tsp. salt 1/2 c. shortening 1 tsp. cinnamon 2 eggs 1 1/2 c. boiling water Pour boiling water over oats. Let stand 20 minutes. Cream the brown sugar, white sugar, shorten- ing, eggs and vanilla. Add oat and water mixture. After it is well beaten, add the flour with soda, salt and cinnamon. Beat well. Bake at 3500 for 30 to 40 minutes. Use Broiled Icing, Page 122. Ruthann Scofield Kathy Gilbert DIABETIC SPONGE CUPCAKES 3 eggs, separated few gratings lemon rind 1/4 tsp. salt 1 tsp. lemon juice 1/4 tsp. cream of tartar 1/2 c. flour, sifted 1 tsp. Sucaryl solution several times Total exchange value: 1 cupcake equals 4 grams carbohydrates , 3 grams protein and 2 grams fat; 46 calories. Add salt to egg whites and beat until foamy. Add cream of tartar and continue beating until stiff, but not dry. Beat egg yolks until thick. Add Sucaryl solution, lemon juice and lemon rind while continuing to beat. Quickly and carefully fold egg yolks and flour, which has been sifted several times, into egg whites. Drop by spoonfuls into greased muffin pans. Bake at 3500 for 18 minutes. Makes 10 cupcakes. Sue Thompson EASY CARROT CAKE 1 c. sugar 1 1/2 c. flour 3/4 c. 'oil 1 tsp, baking powder 2 eggs 1 tsp. soda 867-4 -141- I tsp. cinnamon 1 c. grated carrots 1/4 tsp. salt 1/4 c. nuts Beat the first 3 ingredients together. Add flour, baking powder, soda, cinnamon and salt. Then -- add grated carrots and nuts. Bake in 9 x 5 x 3-inch pan in oven at 3501 for 55 to 60 minutes. Nina Linton RHODA LINTON'S HOT MILK CAKE 3 eggs, well beaten 3/4 c. hot milk 1 1/2 c. sugar 1 1/2 Tbsp. shortening 1 1/2 >c. flour salt 1 1/2 tsp. baking powder Add sugar to well-beaten eggs. Add flour, baking powder and salt. Mix shortening with boiling milk and add flour mixture. Beat well. Bake 30 min- utes in 3500 oven, using long flat pan. Topping, 1 small can coconut 1/2 c. butter 8 Tbsp. brown sugar 3/4 c-. chopped nuts --- 5 Tbsp. cream Mix together and heat. Spread on cake. Put under broiler and brown. Watch carefully. Rhoda Linton TOLL HOUSE CAKE 2 eggs 1 tsp. salt 1 1/2 c. brown sugar 1 1/2 tsp. baking soda 1/2 c. butter 1 1/4 c. milk 1 Tbsp. vanilla 1 c. chocolate chips 2 1/4 c. flour Mix together well and pour into greased 8- to 9-inch pan or tube or Bundt pan. Bake in 3500 oven for 35 to 45 minutes Cool for 10 minutes. Carol Baker -'142 SCREWBALL CAKE 1 l/2 c. flour 1/2 c. oil 1 c. sugar, 1 c. cold water 1/3 c. cocoa 1 tsp. vinegar 1 tsp. soda 1 tsp. vanilla 1 'tsp. salt Sift together the dry ingredients Add oil, water with vinegar and vanilla. Mix well and bake in 3500 oven about 30 minutes. Makes 1 layer or put in an 8 x 8-inch pan. Batter is thin. Vivian Forrest Naomi Calkins Arlene Patterson CHOCOLATE CAKE 2 c. sugar 2 tsp. soda 1 c. shortening 1 tsp. salt 2 eggs ` 1 c. buttermilk 2 1/2 c. flour 1 c. boiling water 1/2 c cocoa 1 tsp. vanilla Cream the sugar and shortening. Add eggs and beat well. Combine dry ingredients and add alternately with the buttermilk to the creamed mixture. Add vanilla. Mix in the boiling water. Bake at 3501 for 30 ` minutes in a 9 x 13-inch pan. Joyce Dixson CHOCOLATE CHIP JUMBLES 2 c. flour 1 tsp. vanilla - 1/4 tsp'. baking soda 2 eggs, unbeaten 3/4 tsp. baking powder 2/3 c. sour cream 1/2 tsp salt 1 small pkg. chocolate _ 1/2 c. butter chips 1 c. sugar 2/3 c. chopped nuts (optional) Sift the flour, soda, baking powder and salt together. Cream the butter. Add sugar gradually. Add vanilla and eggs. Add sour cream, stirring until smooth. Add flour mixture. Stir in chips and nut 867-4 -143- _ a meats. Drop from teaspoon on ungreased baking sheet. Bake in hot oven, 4250 , for 10 to 12 minutes. Makes 4 dozen` cookies. Irene D. Hubbell COWBOY COOKIES 1 c. oleo 1/2 tsp. salt 1 c. brown sugar 1'/2 tsp. baking powder 1 c. sugar 2 c. oatmeal 2 eggs 1 pkg. coconut (1 c.) 1 tsp. vanilla 1 c. chocolate chips 2 c. flour 1 c. nuts 1 tsp. soda In large bowl, cream the sugars with oleo. Add eggs and cream together. Add vanilla, flour, soda, salt and baking powder; mix good. Add remaining in- gredients (oatmeal, coconut, chocolate chips and nuts) . Mix well. Bake by teaspoonful on baking sheet at 3500 about 10 minutes. Makes about 7 dozen. Carol Fields PEANUT BLOSSOMS 1 3/4 c. regular flour 1/2 c. peanut butter 1 tsp. soda 1 egg 1/2 tsp. salt 2`Tbsp. milk 1/2 c. sugar 1 tsp. vanilla extract 1/2 :c. firmly- packed 48 milk chocolate candies or brown sugar chocolate chips 1/2 c shortening _. Combine all ingredients, except candy, mixing until dough forms in a large bowl. Shape dough into balls using a teaspoon for dipping; Doll balls in sugar. Place on ungreased cookie sheet. Bake in 3750 oven for 10 to 12 minutes. Top each cookie ---- immediately with a' candy kiss or chocolate chip. Press down firmly so cookie cracks around edges. Carol Hunt 144- EASY FILLED COOKIES Date Filling: 2 c. dates, `cut up 1/2 c. water 1/2 c. sugar 1/2 c. chopped nuts Cook the dates, sugar and water until thick. Then add the chopped nuts. Cool. 1 c. shortening 3 1/2 c. sifted flour 2 c. brown sugar 1/2 tsp. salt 2 eggs 1 tsp. soda 1/2 c water 1/8 tsp. cinnamon 1 tsp. vanilla Cream the shortening. Add sugar mix well. Add eggs, water and vanilla; mix well. Add dry in- gredients. On greased cookie sheet, place a spoonful of _ dough, 1/2 teaspoon Date Filling and top with dough. Bake 12 to 14 minutes at 3500. Makes about 3 dozen cookies. Elnora Warren ROLLED BUTTER " COOKIES (Makes 6 to 7 Dozen) a 3 c. flour 1 c. sugar 1 1/2 tsp. baking 3 .Tbsp.-cream powder (double 1 c. soft butter action) 1 slightly beaten egg 1/2 tsp. salt 1 tsp. vanilla Sift together into mixing bowl the flour, baking powder, salt and sugar. Cut in soft butter until particles are fine. Add egg, cream and vanilla. Blend thoroughly. Put in refrigerator, if desired. Roll out on floured pastry board or cloth to 1/8-inch thickness. Cut into desired shapes. Bake in oven at 4000 until browned, ,5 to 8 minutes. Cool and decorate Linda Cox 867-4 -145- SOUR CREAM COOKIES l 1/2 c. sugar 1 tsp. baking powder 1/2 c. butter or flour (enough to roll) Crisco, rounded up 2 Tbsp. vanilla 2 eggs 1 tsp. nutmeg 1 c. sour cream 1/2 tsp. lemon extract 1 tsp. soda (in sour salt cream) B ake at 3500 for, approximately 15 minutes, depending on your oven. Lucelia Weatherby- CHEWY PEANUT BUTTER BARS 1/3 c. shortening 2 eggs 1/2 c. peanut butter 1 c. flour 1/4 c firmly packed 1' tsp. baking powder brown sugar 1/4 tsp. salt 1 c. granulated sugar 1 (3 1/2 oz.) can coconut 1 tsp. vanilla flakes '(1 c.) - Cream together the shortening, peanut butter, eggs and sugar; beat well. Add flour, baking pow- der and salt. Mix_ well Then stir in coconut. Bake at 3500 about 25" minutes or until golden"brown. Cool and cut. Lucelia Weatherby MOCK PECAN PIE BARS Crust: 1 c. butter or margarine 1 tsp. vanilla 1/3 c. sugar 2 1/4 c. flour Filling 2 eggs 1/4 c. butter or margarine, 3/4 c.` sugar melted 1 c. chopped pecans 2 Tbsp. all-purpose flour 3/4 c. corn syrup 1 tsp. vanilla 3'/4 c. uncooked oatmeal -146- _ J For crust: Beat together the butter and sugar until light and fluffy. Blend in vanilla. Gradually add flour; mix well. Press intoungreased 15 1/2 x 10 1/2-inch jelly roil pan (I use a 9 1,/2 x 13-inch pan). Bake in preheated 3501 oven for about 12 minutes. For filling Beat eggs until foamy. Gradually add sugar; beating until thick and lemon colored. Stir in ;remaining ingredients; mix well. Pour over partially baked crust. Continue baking about 20 minutes (30 minutes if you use 9 1/2 ,x 13-inch pan) or until golden brown; cool thoroughly and cut into _ bars Note: I don't sift my flour in the crust, but make sure I have a full 2 1/4 cups. Jeanette Garlock CHERRY COCONUT BARS Pastry: 2 c. flour 6 Tbsp. confectioners 1 c. butter or margarine sugar Mix until crumbly. - Spread in 9 x 13 inch pan. Bake in 350° oven for 25 minutes. Topping 4 eggs 1 tsp. salt 2 c. sugar 1 tsp. baking powder 1/2 c. flour 2 tsp. vanilla 1 1/2 c. chopped nuts 1 c. coconut Mix all together. Pour on baked pastry and bake an additional 25 minutes in 3501 oven Cut in squares when cool. Carol Baker PEANUT BUTTER BARS 2 pkg. butterscotch 1 c. Spanish peanuts chips 1 pkg. miniature 1/2 stick margarine marshmallows 1 c. peanut butter 867-4 -147- Melt the butterscotch chips and margarine in double boiler. Take off stove and mix in peanut butter, Spanish peanuts and miniature marshmallows'. Press together in pan. Keep in refrigerator. Helen Knipping -- Mabel Green CHOCOLATE PEANUT BUTTER SQUARES 1 c. peanut butter 1 stick oleo, melted 2 c. confectioners 1/3 box graham crackers sugar crushed Mix together and put in bottom of 9' x 12-inch f pan. Melt 1 large package chocolate chips. Spread _ on top. Chill to firm. Cut in squares. Lucelia Weatherby FRUIT SQUARES 4 c. flour 3 Tbsp. sugar 1 1/2 c. oleo (3 sticks) Mix together in a large bowl. In a small bowl, put: -- 2 egg yolks, beaten 2 Tbsp. lemon juice and.added (ReaLemon is what I use) --- 1/2 c. milk Mix well. Add to flour mixture. Mix with your ___-- hands. Divide into 2 parts, one large enough to pat out in a cookie;sheet, 12 x 18 inches, or use 2 pizza pans. Put pie filling on the crust. It takes 2 cans. I put 2 different kinds on mine. I use whatever I want, like' apple on one half and pineapple on the other, or cherry and blueberry. Roll out the rest of the crust and cut strips --- about 1 1/2 inches wide. Put 'strips close together on top of the pie filling. Bake at 3500 for 45 minutes. Icing: 3 Tbsp. oleo or butter 2 c. confectioners sugar 3 Tbsp. milk - - 148- Put all ingredients in small saucepan and heat until just hot. This should be thin enough to pour. If not, add more milk. Drizzle over baked dessert and sprinkle with nuts, if you desire. You can make this with packaged pie crust mix. One box will make the crust for the bottom and one box for the crumb topping. Crumb topping directions are on the 'box (I use Betty Crocker when I use a mix) . Also I just make up a thinner confectioners sugar icing and don't heat it, just drizzle it over the baked pie. Jeanette Garlock OATMEAL RAISIN BARS 1 c. sugar 2 c. flour 1 'c. brown sugar 2 c. oatmeal 1 c. shortening 1/2 c. coconut 2 eggs 1/2 c. nuts 1 tsp. soda 1/2 c. raisins 1 tsp. vanilla 2 Tbsp. raisin juice 1 tsp. salt Mix and pour into a jelly roll pan. Bake 20 minutes at 3500. Test at 15 minutes. Frosting: a 1 (12 oz.) pkg. butter- 6 Tbsp. peanut butter scotch chips Melt over low heat and spread on bars. Denise Laue FUDGE NUT BARS 1 c. butter 2 1/2 c. flour 2 c. brown sugar 1 tsp. soda 2 eggs 1 tsp. salt 2 tsp. vanilla 3 c. oatmeal Fudge Nut Filling:' 1 (12 oz.) pkg. semi- I can sweetened condensed sweet chocolate morsels milk 867-4 149- 2 Tbsp. butter 2 tsp. vanilla 1/2 tsp. salt 1 c. nuts Spread about 2/3 of oatmeal mixture in 15 1/2 x 12 1/2-inch pan. Then spread chocolate mixture. Drop dabs of oatmeal mixture on top. Bake at 3500 for 30 minutes. Denise Laue LEMON BARS Crust: 1/2 c. (less 2 Tbsp.) 1/4 c. powdered sugar butter 1 c. sifted flour Filling: 2 eggs 2 Tbsp. lemon juice 1/4 tsp. salt 2 Tbsp. flour 1 c. sugar 1/2 tsp. lemon rind 1/2 tsp. baking powder Mix crust and press in pan. Bake 20 minutes at 3500. Mix the filling. Pour over hot crust. Bake 20 minutes longer at 3500. Cut while warm. Sprinkle with powdered sugar. - Joyce Dixson PULLED MOLASSES TAFFY 2 c. Grandma's 1 c. sugar molasses Mix thoroughly. Cook, stirring constantly, until it forms hard ball in cold water. Add 2 tablespoons cream, again stirring until it forms a hard ball. Re- move from fire. Pour in greased pan. Cool until con- sistency to pull. While pulling, add a few drops of peppermint or wintergreen extract. Roll and twist on floured board. Cut in bite-size chunks., Yummy! -150- DIVINITY 3 c. white sugar 3 egg whites 3/4 c. light corn syrup 1 (3 oz.) pkg. jello 3/4 c. water 1 c. chopped nuts Combine sugar, corn syrup and ,water in 3-quart heavy saucepan. Cook over medium heat, stirring con- stantly, until sugar dissolves. If crystals form on side of pan, just wipe them off. Continue cooking to hard-ball stage, 2521. Meanwhile, beat egg whites until stiff, but not dry. Blend in jello. When syrup reaches 2520, pour in a thin stream over egg whites, beating constantly with electric mixer on medium speed. Beat as long as possible with mixer. Add nuts and pour into lightly buttered 9-inch square pan. When cool and firm, cut into 36 pieces. Makes about 2 pounds. Instead of pouring in a 'buttered pan, you may also drop by teaspoon onto waxed paper and let cool. PEANUT BUTTER FUDGE 1 pt. peanut butter 1/2 c. brown sugar 1/2 c. melted butter 1 Tbsp. vanilla 1 pt. 10x sugar Mix all ingredients together and pat into a square cake pan. Freeze. Peanuts can be added, if desired. No cooking needed. Lucille Bliven CREAMY FUDGE 4 1/2 c. sugar 1 jar Marshmallow Fluff 1/2 lb. oleo 2 pkg. chocolate chips 1 can Pet milk. dash of salt 1 tsp. salt , Combine in saucepan and bring to a boil the salt, sugar, oleo and milk. Boil for 8 or 9 minutes, stirring constantly. Remove from fire. Add Marsh- mallow Fluff, chips and salt. Beat until cool Pour into greased pan. Nuts may be added, if desired Emma Kirkpatrick 867-4 -151- PEANUT BUTTER CANDY 2 c. granulated sugar 1/2 c milk 1 Tbsp. 'butter 1/4 tsp. salt' 2 tsp. peanut butter Mix all ingredients, except butter, and cook until a soft ball is formed in cold water. Cool. Add peanut butter and beat until creamy. Pour into buttered pan and cut in squares Phyllis Donaldson PINEAPPLE COOKIES 1 c. shortening 1 egg 1 1/2 c. sugar Mix together. Stir in 1 cup crushed pineapple. Sift and add 3 1/2 c. flour 1/4 tsp. nutmeg 1 tsp. soda 1/2 c. chopped nuts 1/2 tsp. salt Chill. Drop by teaspoon and bake 8 to 10 min- utes at 4001. Hilda Hubbell Eleanor K. Weaver SOUR CREAM COOKIES 1 c. butter I tsp. salt 2 c. sugar 1 tsp. soda -- 2 eggs 1 c. sour cream 5 c. flour 1 tsp vanilla 1 tsp. nutmeg 1/2 tsp. lemon extract Cream together the butter and sugar. Add eggs. Mix in dry ingredients, sour cream, vanilla and lemon alternately. These'can be dropped or chilled and rolled. Bake in '3500 oven for 10 minutes Carol 'Baker — -152- CHOODLES 1 1/4 c. shortening 2 tsp. cream of tartar 2 c sugar 1/2 tsp. salt_ 2 tsp. vanilla 1 tsp. soda 2 eggs 3/4 c. cocoa 2 3/4 c. flour Work shortening with spoon until soft. Grad- ually add sugar and vanilla, while beating. Beat until light Add eggs. Beat until light and fluffy. Grad- ually add dry ingredients," mixing thoroughly after each addition. Mold dough into balls the size of walnuts. Roll in granulated sugar. Bake at 4000 for 8 to 10 minutes on ungreased cookie sheets. Remove from oven while slightly soft. Makes 5 dozen. Shirley Fairchild ICE `CREAM COOKIES 1 lb. butter 5 c. flour 2 c. sugar 1 tsp. vanilla 1 large egg Cream the butter and sugar until fluffy. Add egg and vanilla; beat. Add flour, 1 cup at a time, until blended. Roll in waxed paper. Freeze until hard < enough to slice. Slice 1/4 inch thick and bake at 3250 to 3500 for 15 to 20 minutes. Mrs Snyder APPLESAUCE DROP COOKIES 1/2 c. shortening 1 tsp. soda 1 c. sugar 1 tsp. cinnamon 1 c. quick-cooking 1/2 tsp. `nutmeg oats 2 c. flour 1 c. applesauce 1/2 c. raisins or chocolate 1 egg chips 1/2 tsp. baking powder Blend shortening and sugar. Add oats, apple- sauce and egg. 867-4 -'153- Combine flour, baking powder, soda, cinnamon and nutmeg. Add to other mixture along with raisins or chips. Drop from tablespoon on greased cookie sheet. Bake 15 minutes in 3750 oven. Doris W. Lovelace CEREAL FLAKE APPLESAUCE COOKIES 2 c. flour 112 c. brown sugar' 1/2 c. sugar 1/2 c. soft margarine 1/2 tsp. baking 'soda 1 egg 1/2 tsp. salt 1 c. applesauce l tsp. cinnamon 2 c. bran flakes or Raisin 1/2 tsp. cloves Bran flakes 1/2 tsp. nutmeg Sift the first 7 ingredients into mixing bowl. Add brown sugar, margarine, egg and applesauce. Mix until smooth. Fold in cereal. Drop heaping tablespoons 2-inches apart onto greased baking sheet. Bake in 3750 oven for 12 to 15 minutes. Martha Houston -EASY MIX LEMON COOKIES 1 pkg. Pillsbury Plus 3 Tbsp. oil lemon cake mix 1 egg, slightly beaten 4 oz. or 1 3/4 c. frozen whipped topping, thawed Bake in 3500 oven for 10 to 15 minutes. Carol Baker ROLLED SOFT LEMON COOKIES 1 egg 1 c. sour milk` 1 1/4 c. sugar 1 tsp. soda 1 c. shortening 2 tsp. lemon extract 1/2 tsp. salt yellow food coloring -- 3-4 c. flour (enough to stiffen dough to roll) Mix all ingredients together well. Roll out on floured board Bake on well-greased cookie sheet in 3500 oven for 10 to 15 minutes Carol Baker 154- ALL-BRAN ICEBOX COOKIES 1 1/2 c. shortening 1/4 tsp. salt 2 c. brown sugar 2 tsp. baking powder 2 eggs, well beaten 1/2 c. chopped nuts 1 c. all-bran (optional) 3 c. flour Cream the shortening and`sugar. Add eggs and all-bran. Add sifted dry ingredients. Blend in nuts and mix well. Shape into rolls and refrigerate over- night. Slice and bake 12 minutes at 3750. Yield: 5 to 6 dozen. Denise H. Simmons CARROT COOKIES 3/4 c. shortening 1 egg, beaten 3/4 c. sugar 2 c. flour 1 c. grated carrots 1/2 tsp. salt 1 tsp. vanilla 2 tsp. baking powder Cream together the shortening and sugar. Add the carrots, vanilla and beaten egg. Stir in remain- ing ingredients. Drop by teaspoonfuls onto greased cookie sheet. Bake at 3751 about 12 minutes. Billie, Spencer NO-BAKE ORANGE COOKIES 4 c. graham cracker 1/3 c. thawed frozen orange crumbs (note: ginger juice concentrate snap crumbs can be 1/4 c. light corn syrup substituted) 1/4 c. butter or margarine, 1 c. confectioners sugar melted 1 c. finely chopped nuts In a large bowl, mix all ingredients until well blended. Shape into 1-inch balls. If desired, roll in confectioners sugar. Store at room temperature. Makes 60. Dottie Moe BOILED COOKIES 2 c. sugar 1/2 c. butter 867-4 -155- 1/2 c. milk 1/4 c. peanut butter 3 Tbsp. cocoa 3 c. quick-cooking oats 1 tsp. vanilla 1/2 c. chopped nuts Put ingredients into a pan and boil for 1 minute. Remove from heat, then quickly beat in vanilla, peanut butter, quick-cooking oats and chopped nuts. Drop by ,teaspoons onto waxed paper. Cool for 30 minutes`. Mary Beth Niemi Kathy Gilbert GRANDMA'S DONUTS 6 c. flour 1/2 tsp. nutmeg 8 tsp. baking powder 1 1/3 c. sugar 2 tsp. salt 2 c. milk 1 tsp. cinnamon 8 Tbsp. -melted shortening 4 eggs, beaten 1 or 2 c. mashed potatoes 2 tsp. vanilla Mix all ingredients >together well. Then roll out 1/4-inch or more thickness and``cut, dipping cutter in - flour. Drop in hot lard. Turn' until done, about light brown on each side. Let drain on paper bag. Carol Fields CHRISTMAS COOKIES 5 lb. flour 1 1/2 c. buttermilk 1 Tbsp. salt 8 Tbsp. baking soda 4 c. sugar 2 tsp. vanilla 4 c. shortening 1/2 c. soft butter 7 large eggs Mix the flour, salt sugar and shortening until it looks like a pie crust. Then- add rest of ingredients except butter. Mix well, then add butter. Mix. Cut out. Bake at 3751 for 10 minutes. Makes 1/2 bushel Kim Smith DANISH PUFF ,. 1112 c. butter or 1 c. flour margarine 2 Tbsp: water -156- 1 c. water 3 eggs 1 tsp. `'almond extract chopped nuts 1 c. flour Sugar Glaze Cut butter or margarine into 1 cup flour. Sprinkle 2 tablespoons water over mixture; ;mix. Roll' into ball. Divide in half. On ungreased baking sheet, pat each half into a strip, 12 x 3 inches. Strips _ should be about 3 inches apart. Heat 1/2 cup butter or margarine and 1 cup water to a rolling boil in medium saucepan. Remove from heat and quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute`. Remove from heat. Beat in-eggs, all at once, until smooth and glossy. Divide in half. Spread evenly over strips. Bake 50 - to 60 minutes in 3500 oven until topping is crisp' and light brown; cool. (Top will shrink and fall.) Frost with glaze and sprinkle with nuts Sugar Glaze for Danish Puff: 1 1/2 c. confectioners 1 1/2 tsp. vanilla sugar 1-2 Tbsp. warm water 2 Tbsp. butter, softened Mix the sugar, butter, vanilla and warm water until smooth and of spreading consistency. Janice Davis ZUCCHINI COOKIES 3/4 c. butter - 2 tsp baking powder 1 1/2 c. sugar 1 tsp.' cinnamon 1 egg 1/2 tsp. salt 1 tsp. vanilla 1 c. chopped almonds 1 1/2 c. grated zucchini 1 c. (6 oz., pkg.) semi- 2 1/2 c. flour (add a sweet chocolate chips or little more) raisins Cream the butter and sugar. Beat in egg`and vanilla. Mix in zucchini. Stir in flour, baking pow- der, cinnamon, salt, almonds and chocolate chips. 867-4 157 Drop by teaspoon on greased cookie sheet. Bake at 3500 for 15 minutes. Sprinkle with 4x sugar. Lucelia Weatherby HUNGARIAN COOKIES 1 pkg. cream cheese- 2 c. flour 2 sticks margarine Filling; 1 c. crushed walnuts 1 c. sugar 1 egg white Cream together the cream cheese-, margarine and flour. Roll out and cut into triangles. Mix to- gether walnuts with egg white and sugar. Fill cookies and roll up. Bake 5 to 7 minutes at 350°. Sprinkle with powdered sugar. Connie Runyon -- ITALIAN SESAME COOKIES 3 eggs 3 heaping tsp. baking 1 c. sugar powder 1 c. vegetable oil 3 c. flour 2 Tbsp. vanilla 3 small jars sesame seed 2 Tbsp. almond Mix the oil and sugar, then add eggs, vanilla -- and almond extracts. Add the flour and baking pow- der. Take about a tablespoon of the mix and with floured hands, roll into a' log shape Empty ,sesame _, seed on a plate and roll dough logs into it. On lightly greased cookie sheet, bake in 3500 oven for about 12 to 15 minutes Theresa Waring RAISIN DROP COOKIES 2 c raisins 1 c. shortening 1 c. water Boil these ingredients together for 5 minutes. Let cool. -158- 2 c. sugar 1 tsp. nutmeg 3 eggs 1 tsp. vanilla 1 tsp. baking powder 1/2 c. chopped nuts 1 tsp. salt 4 c. flour 1/2 tsp. cloves 1 tsp. soda 1 tsp. cinnamon Mix all together well. Drop by well-rounded teaspoonful onto well-greased cookie sheet. Bake for 10 to 15 minutes in 4001 oven. Carol Baker CHOCOLATE COOKIES 1 c. brown sugar 1/2 tsp. salt 1/2 c. shortening 1/3 c. cocoa 1 egg 1/2 tsp . soda 1 c. buttermilk 1 tsp. vanilla 2 c. flour 1/'3 c. 'nuts Cream the sugar, shortening and egg. Add remaining ingredients and mix well. Frost with Mocha Butter Icing: 3 c. powdered sugar 3 Tbsp. coffee (prepared) 1/3 c. soft butter Denise Laue COCOA NUT NUGENTS 1 1/2 c. flour l tsp. baking powder 1/3 c. cocoa 1/4 tsp. soda 1/2 tsp. salt Sift together. Cream together: 2/3 c. shortening 1 c. sugar Add 2 eggs, beaten 1 tsp. vanilla Add dry ingredients with creamed ingredients and the beaten eggs and vanilla. Stir in 1/2"cup sour cream or buttermilk. Mix well and drop on greased cookie sheet. Bake at 3750. Florence Laue 867-4 159 PEANUT BUTTER-CHOCOLATE CHIP COOKIES 1/3 c. shortening 2 1/4 c. flour 3/4 c. peanut butter 1 tsp. soda 1 c. brown sugar 1 tsp. salt 1/2 c. white ,sugar 2 c. chocolate chips _ 1 tsp. vanilla 1 c. chopped nuts 2 eggs Mix all ingredients together well and bake in _ 3500 oven for 10 to 15 minutes. - Carol Baker OATMEAL-CHOCOLATE CHIP COOKIES 1 c. margarine 1 tsp. soda 3/4 c. brown sugar 1 tsp. salt 3/4 c. white sugar 1 c. chopped nuts 2 eggs 1 (12 oz.) pkg. chocolate 1 tsp. vanilla chips 1 c. flour 2 1/2 c. quick oats Cream the margarine and sugars together. Add -= eggs and vanilla. Sift :together dry ingredients and mix into sugar mixture.' Add nuts, chocolate chips and oats mix well. Drop onto greased cookie sheets by teaspoonfuls. Bake at 3500 for 10 to 12 minutes. Kathy Gilbert OATMEAL MOLASSES COOKIES 1 1/4 c. whole wheat 1 tsp. cinnamon -- flour 1/2 c. shortening 1/2 c. (scant) white 3/4 c. honey flour 2 eggs 1 tsp. baking soda' 1/3 c. molasses 1 tsp. salt 2 c. quick rolled `oats Cream the shortening, honey and eggs. Add molasses. Combine flour, soda, salt and cinnamon; beat. Beat in oats. Bake 8 to 10 minutes at 3750. Mary Lehmann -160 COOKIES (No-Bake) 2 c. sugar 1/2 c. milk 4 Tbsp. 'cocoa 3/4 c peanut butter 1 tsp. vanilla 3 c. quick oats 1/4 lb. or 1 stick softened oleo Mix above 5 ingredients and boil 15 minutes. Remove from fire and add peanut butter. Stir until melted and well blended; Add quick oats and mix well. Drop by spoonful onto waxed paper and let set at room temperature until firm. Nellie Hubbell LACE COOKIES 1/2 c. oleo or butter 1/2 tsp. salt 1/2 c. sugar 1 c. quick-cooking oats 1/3 c. sifted flour 2 Tbsp. milk Melt butter in pan. Stir in remaining ingre- dients; mix well. Drop by teaspoonful on greased' cookie sheet about 3 inches apart. Press to:a thin cookie. Bake at 3750 for 5 to 8 minutes. Let stand 1 minute before removing from pan.. Cookies should be thin and lacy. Makes 3 1/2 dozen Shirley Royce COLORFUL OATMEAL COOKIES 3/4 c. butter or 1 c. flour margarine 1/2 tsp. salt 1 c. firmly packed 1/2 tsp. baking soda light brown sugar 2 1/2 c. quick oats 1/2 c. granulated (uncooked) sugar 1 c. M&M's plain chocolate 1 egg candies 1/4 c. milk 3/4 c. "chopped nuts 1 tsp. vanilla Beat together the butter and sugars until light and fluffy. Blend in egg, milk and vanilla. Add 867-4 161 combined flour, salt and soda; mix- well: Stir in oats, candies and nuts. Drop dough by heaping tablespoonfuls onto -- greased cookie sheet about 3 inches apart Press 2 to 3 additional candies into each cookie, if desired. Bake at 3500 for 11 to 13 minutes or until lightly browned. Cool on cookie sheet about 3 minutes. Makes 2 1/2 dozen cookies. Camille Predmore JESSE'S GINGERSNAPS 2 c. flour 3/4 c. -shortening --- 1 Tbsp. ginger 1-c. sugar 2 tsp. baking powder 1 egg 1 tsp. cinnamon 1/4 c. molasses 1/2 tsp. salt extra -sugar In large bowl, mix the first 5 ingredients. Beat shortening until creamy. Add 1 cup sugar. Beat - in egg and molasses. Stir well until blended`. Add flour mixture, a little at a time. Blend mixture well. Form into small balls. Coat with extra sugar. Place on cookie sheet. Bake 10 to -12 minutes at 3500. Christie Sepos FRANCES' SUGAR COOKIES 2 eggs 1 tsp. nutmeg or vanilla 2 c. sugar 1 1/2 tsp. soda - 1 c. shortening 4 tsp baking powder 1 c. milk 4 1/2-5 c. flour 1 tsp. salt Mix in the order given. Chill overnight. Roll out on floured board. Cut with desired cutter. Bake at 3250 until lightly browned. T Files of Frances Knapp SOFT- MOLASSES COOKIES -- 1 c. shortening 2 Tbsp. vinegar 1 1/3 c. sugar 2 eggs 2 c. molasses 3/4 c., milk Melt the shortening in saucepan and cool. Stir 162- in sugar, molasses and vinegar with shortening. Beat in eggs. Add flour mixture alternately with milk. Dry Ingredients: 7 c flour 1 tsp. ginger 4 tsp. sdoa 1 tsp. cinnamon 1 tsp. salt 1 1/2 tsp. cloves Chill about 30 minutes or overnight. Drop from teaspoon. Roll in a bowl of granulated sugar until completely_ covered. Place on cookie sheet and pat down lightly. Bake in 3500 oven for 12 to 15 minutes. Mary Earlardt MOLASSES SUGAR COOKIES 3/4 c. shortening 2 tsp. baking soda 1 c. sugar 1/2 tsp. cloves 1/4 c. molasses 1 tsp. cinnamon 1 egg 1/2 tsp. salt 2 c. flour Melt the shortening in a 3- or 4-quart saucepan over low heat Remove from heat. Allow to cool. Then add sugar, molasses and egg; beat well. Sift together the flour, soda and spices; mix well It will be thick. Chill. Form in 1-inch balls. Roll in granulated sugar. Place on a cookie sheet about 2 inches apart. Bake in a 3501 oven for 8 to 10 minutes. Makes about 4 dozen. Naomi Calkins MY MOTHER'S MOLASSES COOKIES 1 c. sugar 1 Tbsp. cinnamon 1 c shortening 1 tsp. cloves 2 eggs 1 tsp. ginger 1 c. molasses 6 Tbsp. sour` milk" 4 tsp. baking soda 6 c. flour 3/4 tsp. salt Cream the sugar and shortening. Add eggs and beat well. Put soda into molasses and beat until frothy. Add to sugar mixture. Add flour, sifted with 867-4 163 the spices, alternately with the milk. Roll and cut with cutter. Bake at 3500 for 10 minutes. Naomi Calkins -- SOFT MOLASSES COOKIES 2 Tbsp. soda 2 c. brown sugar 1 c. molasses 3 eggs 1 c. sour milk 1 Tbsp. ginger 1 c. shortening 6 c. flour (or more) Mix in order given. Roll out to 1/4-inch thick- ness. Cut with cookie ;cutters. Place on ungreased - cookie sheet. Bake 10 minutes in 3501 oven. Makes about 5 dozen. Carol Baker MOLASSES DROP COOKIES 3/4 c. shortening` 2 tsp. cinnamon 1 c. sugar 2 tsp. cloves 1 c. molasses 2 tsp. soda in 1 c. hot 1 egg water - 5 c. flour 1/2 tsp. salt Mix and drop by spoonful.` Sprinkle with sugar and fill center with strawberry jam, if wanted. Bake in moderate oven, 3500, on top shelf for 15 minutes. Mrs. Snyder -- SOFT MOLASSES COOKIES 3/4 c. Crisco 2 eggs 3/4 c. sugar 1/4 c. water 1 3/4 tsp. ginger 3/4 c. molasses 1 tsp. cinnamon 4 c. flour 1/2 tsp nutmeg 1 tsp. salt 1/4 tsp. cloves 2 tsp. baking soda Mix the Crisco, sugar and spices together. Add eggs and beat. Add water and molasses alter- nately with flour, salt and soda. -- Drop by tablespoonful on cookie sheet. Grease -164- bottom of a :glass. Dip in sugar each time and flatten each cookie lightly. Bake at 3500 for 10 to 12 minutes. Makes 3 dozen large cookies. Elnora Warren GRANOLA BARS 3 1/2 c. oats 1 egg, beaten 1 c. chopped nuts 1/2 tsp. vanilla 2/3 c. melted butter 1/2 tsp. salt 1/2 c. brown sugar 4 tsp. cinnamon 1/3 c. honey or corn syrup Heat 'oven to 3500. Spread oats on ungreased` cookie sheet Toast for 15 minutes. Combine all other ingredients in large bawl; mix well. Grease the cookie sheet well (don't forget sides). Press mixture into pan'. Bake 15 minutes at 3500. Cut into squares while warm. ;Kathy Gilbert CONGO SQUARES 2 3/4 c. flour 1/4 tsp. salt 2 1/2 tsp. baking 3 eggs powder 1 tsp. vanilla 2/3 c. liquid shortening 1 pkg. chocolate chips 2 1/4 c. brown sugar Pour shortening over sugar, blending well. Beat eggs, one at a time. Then add rest of ingre- dients as you would for a cake. Batter will stiffen up , so' spread in an 8-inch square pan. Cut into square pieces while it is still warm. Donna Hammond LEMONY PECAN BARS 1/2 c. butter 1 1/2 c. sugar 2 c. flour 1/2 c. lemon juice 1/2 c. powdered sugar 1/2 tsp. baking powder 4 eggs, slightly beaten 1 c. chopped pecans 867-4 -165- In a medium bowl, cream the butter, flour and powdered sugar. Pat mixture evenly over the bottom of a 13 x 9-inch-baking pan. Bake 15 minutes at 325®. In a medium bowl, combine eggs, sugar, lemon juice, baking powder and pecans. Stir well. Pour over baked crust. Bake at 3250 for 35 to 40 minutes or until _ evenly browned. Cool. Cut into bars. Makes 24 bars. Dottie Moe CALIFORNIA LEMON SQUARES 2 c. flour 2 c. granulated sugar 1/2 c. powdered sugar 1/3 c. lemon juice 1/2 c. butter 2 Tbsp. lemon rind 1/2 c. margarine 1/2 tsp. baking powder 4 eggs 1/4 c. flour Preheat oven to 3500. Sift 2 cups flour; with 1/2 cup powdered sugar. Cut in 1 cube butter and 1 cube margarine. Press dough into 9 x 13-inch pan. Bake 20 minutes Put the following in blender: eggs, granulated sugar, lemon juice, lemon rind, 1/4 cup flour and baking powder. Blend until smooth. Pour on baked crust. Bake 25<minutes in 3500 oven. Cool. Chill until firm. Cut into squares. Sprinkle with powdered _ sugar. These can be frozen. Thaddeus Patterson CHOCOLATE CHIP COOKIES 1 c. softened margarine 1 tsp. baking soda or butter 1 tsp. salt 1 c. sugar 1 (12 oz.) pkg. chocolate 1/2 c. packed brown chips sugar 1/2 c. coconut (optional) 2 eggs 1/2 c. chopped nuts 2 tsp. vanilla (optional) 2 1/4 c. flour Cream together the butter, sugars and vanilla until light and fluffy. Beat in eggs. Sift together the flour, soda and salt. Gradually add to creamed mixture, mixing until well blended. Fold in chocolate 166- chips, coconut and nuts. Bake at 3750 for about 10 minutes until lightly browned. Makes about 5 dozen 3-inch cookies. Kathy Niemi CHOCOLATE PEANUT BUTTER BALLS 1 stick butter or 1 c. peanut butter margarine 12 oz. chocolate chips 1 box confectioners 8 oz. paraffin wax sugar (1/2 bar) 1 tsp. vanilla -Melt butter. Add rest of ingredients. Shape into balls and chill. Dip balls in chocolate. Scrape wax into slivers. Add chips and`'put in double boiler on low heat until melted'. Dip candy and then let it set. Lee Ann Sherman CANDY (Fudge) 5 c. sugar 12 oz. chocolate chips 1/2 lb. oleo vanilla 1 large can evapo- 2 c. (scant) miniature rated milk marshmallows nuts Boil the sugar, oleo and milk for 9 minutes. Add chocolate chips, vanilla, marshmallows'and nuts. Pour onto large cookie sheet and let cool. Butterscotch or peanut butter morsels may be used instead of chocolate chips. - Nellie Hubbell FUDGE KRISPIES 1 pkg. (2 c.) chocolate 1 c. confectioners sugar, bits sifted 1/2 c. margarine 4 c. Rice Krispies 1/2 c. light corn syrup cereal 2 tsp. vanilla 867-4 167 Combine chocolate bits, margarine and syrup in saucepan. Stir over low heat until melted and,smooth. Remove from heat. Add vanilla and confectioners sugar; mix well. Add Rice Krispies mix until coated. Spread in,a 13 x 9 x 2-inch pan that has been buttered. Chill. Cut into 1 1/2-inch squares. Store in refrigerator. Naomi Calkins MAPLE RIDGE FUDGE 2 c. maple syrup 2 c peanut butter 4 c. sugar (chunky is great) -- 1 c. butter or marga 6 c. little marshmallows rine 2 tsp. vanilla 1 1/3 c. evaporated chopped nuts milk or cream Bring the syrup, sugar, butter or margarine and milk or cream to a rolling boil, then to a soft ball. Stir in peanut butter, marshmallows, vanilla and nuts. Grease cookie sheet or pans. - Jean Wall FOOLPROOF CHOCOLATE FUDGE 3 (6 oz.) pkg. semi dash of salt sweet chocolate morsels 1 1/2 tsp. vanilla 1 (14 oz.) can Eagle 1/2 c. chopped nuts Brand sweetened (optional) (not evaporated) milk In heavy saucepan, over low heat, melt morsels with Eagle Brand milk. Remove from heat. Stir in remaining ingredients.' Spread evenly into waxed paper-lined 8-inch square pan. Chill 2 to 3 hours or until firm. Turn fudge onto cutting board. Peel off paper and cut into squares. Store, loosely covered,. at room temperature. Donna Hammond OATMEAL CARAMELITES 50 light candy caramel 1/2 c. evaporated milk lights (14 oz.) or cream -168-