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HomeMy WebLinkAbout1980s sampler luncheona SWEET & SOUR ZUCCHINI Milliant Carpenter '1 small pkg dry onions or 2 med. 1/3 cup oil 1/8 cup wine vinegar 2/3 cup cider vinegar 3/4 cup sugar cup chopped pepper 1 tsp salt 2 cup sliced celery tap pepper 5 small zucchini Slice zucchini thin. Soak onions in wine vinegar, add sugar, salt, pepper, oil and cider vinegar and pour over vegetables;mix well. Marinate for 6 hrs. or overnight. Drain and serve. BEEF CURRY Ann Rider 11 Ibs good stew beef 1 tbsp curry powder cut in I pieces salt to taste small onion, minced 1 qt. tomato juice (homemade V-8 juice is great) Brown meat in small amount of fat. Add onion when almost done. Cook until soft. Add juice, curry powder and salt; simmer on low heat until meat is tender, 1-11 hrs. You may wish to thicken juice slightly with flour and water. Serve over rice with a choice of condinents: Chopped peanuts, coconut, crushed pineapple, raisins, whole cranberry sauce. Serves 6. CREOLE BAKED BEANS Elda Clark 2 lb beans Sauce: 41 lb bacon tomatoes, fresh or canned about salt and peper to taste 1 Ig onion 11 qts. I med pepper 3 stalks celery salt and pepper to taste Wash and cook beans until tender. Dice and cook vegetables all together until consistancy of spaghetti sauce. Combine with beans and bake 350. QUICHE LORRAINE IV Nina L1nto� 6 slices bacon 1 tsp salt z cup onion (chopped) w tap nutmeg 8 oz. swiss cheese (shredded) 1/8 tap pepper 4 eggs piecrust to fit 9' pie plate Maif and Half- 2 cups Line pie pan or quiche pan with piecrust-fluting edge. Prick shell with fork. Bake in 425 oven - 5 min. Remove to wire rack -cool slightly. Increase oven temp to 450. Fry bacon until crisp -crumble. In 1 tbsp bacon fat saute onion until soft. Sprinkle cheese evenly in pie shell, add bacon and onion. Beat eggs slightly in medium size bowl -slowly beat in milk, salt, nutmeg and pepper. Pour into pie shell. Bake in 450 oven for 15 min. -lower oven temp to 350 and bake 15 min. longer or until center Is set. Let stand few minutes before serving. Cut in wedges to serve. NO -COOK PICKLES Myrtle Batsford Mix in a bowl; 2 cups white vinegar 1/8 cup salt 3 cups sugar Let stand one hour -stirring occasionally until dissolved. Stir well then pour over the following: 3 Ibs cucumbers (sliced thin with peelings on) 1 lb sliced onions lb red peppers 2 lb green peppers Mix the entire mixture well. Let stand in the refrigerator over- night. They are now ready to eat. They will keep several weeks. iJ lb hamburg or gr. beef i small onion -grated 2 eggs -slightly beaten 1 med, raw potatoe-grated SWEDISH MEAT BALLS Carolyn Thall i tap salt 1 tsp pepper 41 tap scant nutmeg 3/4 cups bread crumbs -fine Mix all thoroughly In a large bow. Shape Into small balls. Brown meat balls in large skillet, turning until all sides are evenly browned. Cover with water or condensed mushroom soup or whatever you desire for gravy. GREEN TOMATO MINCEMEAT Ann Rider 4 gts(after grinding) green 2 tbsp salt tomatoes 1 tap ground cloves 4 qts chopped,peeled tart 2 tbsp nutmeg apples 2 tbsp all spice 2 Ibs raisins 2 cup molasses 1 cup ground suet 4 oz. citron 1 cup vinegar 4 oz. candied orange peels 2 Ibs white sugar 1 cup brandy 2 The brown sugar 2 tbsp cinnamon Grind tomatoes, drain. Put in large kettle, cover with boiling water. Boil 5 min., drain and repeat. Drain and add remaining Ingredients except brandy. Bring to boil, lower heat and simmer until thick, stirring frequently. Add brandy at last. Seal in jars. THIS WILL SCORCH VERY EASILY. BEST TO HAVE FLAME -TAMER OR ASBESTOS PAD UNDERNEATH. 1 Chicken 1 stick butter or marg. 1 tsp olive oil CHICKEN & DUMPLINGS Florence Cherry salt pepper flour Cut chicken into serving pieces and season with salt and pepper to taste. Melt butter in bottom of large pot or kettle, add olive oil. Brown chicken in butter and olive oil. Remove chicken from pan, pour off all but 1 tsp of butter/olive oil mixture. Mix 2 of 4 tbsp flour with hot water to make a paste. Continue to add water to paste until 4 cups water have been mixed with 2 tbsp flour. Add this mixture to butter , olive oil. Add chicken and enough water to cover chicken. Cook covered until chicken is almost tender and sauce thickened, but not sticking to bottom of pot. Add Dumplings. 1 cup sifted flour 2 tsp baking powder tsp salt cup milk Mix flour, baking powder, and salt and milk to a thick batter, drop from spoon into stew. Cook additional 20 minutes covered. GRAHAM MUFFINS Louise Rumsey cup sugar 1 cup hot water —boiling add a cup cooking oil 1 tap soda and stir till sounds pinch of salt good 1 e99 1Q-2 cups wheat flour cup molasses 1 cup graham flour Bake about I hour or till done 3 tbsp uncooked rice 3 tbsp sugar 1 qt. milk RICE PUDDING Fayette Hine 1 tsp nutmeg y tsp salt Mix together until sugar is dissolved. Bake at 350 for about 1j hrs, or until it has cooked down in dish about 1 inch or rice Is well cooked. Stir once in a while and If it browns on top, stir that in. It will seem thin but will thicken as it cools, add raisins In last 12 hour if desired. SWEET CREAM CORN BREAD Doris H Snow 3/4 cup yellow corn meal 1 tap salt I� cup flour cup sugar 1 tbsp baking powder 2 eggs, beaten Add to eggs, 1 cup milk. Mix dry ingredients and stir in wet mixture. Bake 20 minutes in 425 oven. OLD FASHIONED APPLE BREAD (recipe over 100 yrs. old) Warena Ramsey 1 cup sugar # tsp salt I cup shortening 1 tap baking powder 2 eggs tsp vanilla 12 tbsp sour milk 2 cup chopped nuts 2 cup flour 1 cup ground unpeeled apples 1 tsp soda Cream sugar and shortening together. Add eggs and sour milk; mix well. Stir flour, soda, salt and baking powder together; stir into shortening mixture. Add vanilla, apples and nuts. Pour Into 2 loaf pans. Bake in preheated 325 degree oven for about 50 minutes or until loaves are test done. STEAMED SUET PUDDING Gladys Willis 1 cup suet (ground or chopped) 21 cup flour) 1 cup molasses 1 tap salt ) sift together 1 cup milk 1 tsp soda ) Mix well and stir in I to 1 cup raisins . Steam in a greased double boiler for approximately 2 hours. If not crusty on top, set in moderate oven for a few minutes. Serve warm with sauce made with 1 cup sugar, 3 tbsp cornstarch and 2 cups boiling water. Remove when thickened and add 1 tsp. vanilla and 2 tbsp butter. Stir the sauce constantly while cooking. BAKED LIMA BEANS Marion Lovelace 1 lb canned lima beans 1/3 cup vinegar lb bacon (chopped) k tap dry mustard cup white sugar 1 small onion (chopped finely) Salt and pepper to taste. Bake at 375 about 1 hour. 112 lb hamburg 1 head cabbage ) 1 egg ) 1 onion ) y cup minute rice) CABBAGE ROLLS Ruth Ann Scofield roll meat in egg shape, wrap In wilted cabbage Pour over! 1 pt tomatoes 1 pt tomatoe puree `— cup lemon juice zcup brown sugar Sprinkle with oregano, garlicsalt and onion salt. Bake 2 hours at 350. 3 med. zucc...squash 1 lb mozzarella cheese ZUCCHINNI LAZANIA Darlene Clark parmesan cheese i Ig can spagettl sauce Slice zucchinni and blanch 10 min. Drain. Layer zucchinni, mozzarella, sauce and parmesan in baking pan, end with parmasan on top. Bake at 350 for 11 hrs. Note; you can blanch zucchnni and freeze it so you can have it In the winter. 2 cup flour 2 t cocoa pinch salt 2 t baking soda MAYONNAISE CAKE Eva Rumsey 1 cup sugar 1 cup mayonnoise or salad dressing 1 cup hot water 1 t vanilla Grease gxg pan. Mix all together at once. Bake at 350 for 40-45 min. Cool, frost with a choc. frosting. GREEN BEAN CASSEROLE Eva Krayniak 2 pkg. frozen green beans 1 can cream of celery soup 1 can cream of mushroom soup 1 small can chinese noodles 3 oz. cashews Simmer green beans in small amount of water until tender- mix all ingrediants accept noodles. Heat through in 350 oven. Add noodles just before serving. HAWAIIAN MEATBALLS Ann Mott 1.1 cup soft bread crumbs (about 3 slices) 1/3 cup chopped onions 2 tbsp green peppers -chopped 11 tsp salt Combine and let stand 5 min. tsp thyme tsp dry mustard 4 cup milk Add 11 lb. ground beef and make patties or meatballs, brown in oiled fry pan, drain off fat. In a bowl combine and mix; 2/3 cup brown sugar 4 tbsp of flour 2/3 cup vinegar 1 cup water 4 tbsp soy sauce. Pour over meat and cook 15-20 minutes, turning meat several times. Good served over rice. 2 cups chopped apples 1 cup sugar 11 cups cake flour 1 tap soda -41 tap salt 2 tsp cinnamon APPLE CAKE Beverly Brown 1 tsp nutmeg tap allspice cup melted butter or oleo 1 egg cup raisins cup chopped nut meats Peel, core and chop apples -place in a large bowl and add sugar - let stand 10 min. Blend butter and egg and add to apple and sugar. Sift dry ingredients and blend to above. Add raisins and nuts. Pour Into greased pan 8' square. Bake at 325 about 50 min, or till done Best when hot, I usually cut up the raisins. PUMPKIN PIE 1 1/2 cups cooked strained pumpkin 3/4 cup sugar 3 eggs slightly beaten 1 1/2 cups Milk 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon cloves 3/4 teaspoon salt Cook and strain pumpkin. Cool. Mix pumpkin sugar, eggs and spices together thoroughly, add milk and stir well. Pour into an unbaked pie shell(9 inches). Bake in hot oven (450°) for 10 minutes. Reduce heat to moderately slow oven(3500) and bake 25 to 30 minutes, or until knife when inserted comes out clean. FRENCH PANCAKE STUFFED WITH RICCOTA ITALIAN-POT CHEESE Pancakes- 1 lb riccota 2 eggs # cup water pinch of salt Beat eggs -water and salt in the bowl. Add flour, spoon at the time - make this mixture very loose. Next take 7 or 8 inch skillet -slightly greased and very hot. Do not make pancakes brown. Roll riccota and pour meat sauce over and bake for 15 minutes. Meat Sauce - lb chuck beef salt to taste Z lb lean pork - ground 1 can tomato sauce N.303 1 small onion diced 1 can tomato puree 1 clove garlic 1 tap sugar sprinkle of basil All this brown in little oil or some bacon trimmings BASIC DRY MILK ROLLS Bertha Hubbell You can use this dough for dinner rolls, cinnamon rolls, pecan rolls, swedish tea ring- Christmas bread, etc. Soften 1 pkg of yeast in 1 cup luke warm water, add 1 tap sugar to speed yeast action. Measure sugar, salt and shortening in bowl: cup sugar 2# tap salt 1/3 cup shortening Add 1k, cup hot water, stir till shortening is soft and sugar is dissolved. When Juke warm add yeast mixture(be sure its Juke warm) Add 1 egg,stir in well. Add I cup dry milk and z of the flour. 31 to 4 cups to make a pasty dough. Continue to add flour 3/2 to 4 cups till you have a soft dough. Turn out on floured board let rest 10 minutes(cover) so it won't dry out. Knead until it is smooth and satiny -add only enough more flour so it does not stick to board. Place in greased bowl -let rise until double in size. Punch down and place on board. Shape into whatever rolls you'd like. Swedish Tea Rinq- Roll half of the dough into an oblong 9" by 18" and about it thick. Brush melted butter, sprinkle sugar, z tsp cinnamon,nuts and raisins. Roil and shape into circle, seal ends together, cut almost all the way through and each cut about 3/4 of an inch apart,as you do this lift each piece and turn so it looks like a half wheel. Bake 375 for about 25 min., ice with icing while warm, not to much, but have it thin enough so it runs some, maybe frozen and then warmed to serve. ALOHA CAKE Myrtle Batsford 1 Ig. (reg) size yellow cake mix Large container cool whip 1 8oz. pkg. cream cheese 1 cup milk 1 pkg. inst vanilla pudding (4 serv.) 1 cup coconut 2 #2 cans crushed pineapple (20 oz) few nuts Make cake mix according to directions- bake in 2 11-17 in, pan Cream cream cheese and beat in milk slowly. Beat in pudding mix. spread on cooled cake. Spoon on well drained pineapple. Spread on cool whip, sprinkle with coconut and nuts. CORN PUDDING Leah Carpenter 1 can whole corn 1 tbsp vanilla 4 eggs 1 cup milk cup sugar it lb butter or oleo cup flour salt and pepper Heat oven to 375. Melt butter in 3" x 6" baking dish. In separate bowl beat eggs with fork. Add sugar, flour, vanilla, milk, corn, salt and pepper- mix well. Pour into dish with melted butter. Bake until firm (about 1 hr.) 3 WEEK COLESLAW Jean Hamilton 3 lb. cabbage 1 cup oil i green pepper 1 cup vinegar 2 onions 2 tap celery seed 2 cup sugar 1 tap salt Chop or shred cabbage, chop peppers and onions. Mix together with the sugar. Boil vinegar, oil, celery seed and salt. Pour over cabbage and stir. HUNGARIAN CABBAGE ROLLS Mrs. Dearyv 2 Ibs ground chuck 2 lb can sourkraut (rinse off with 1 lb rolled rice cold water) 2 med onions cabbage— med. size, not to heavy black pepper salt to taste smooth leaves. 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 qt, deep pot and place a layer of sourkraut on the bottom. Saute onions and mix with raw ground beef and un— cooked rice. Hold cabbage leaf in your hand and place mixture and start tucking sides and rolling,carefuily place on saurkraut in pot. continue on in layers. Saute other onion and make light gravy (flour, 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 simmer about 21 hrs, till tender. After cabbage rolls are completely done, pour i small can tomatoe sauce over and serve. BAKED PUMPKIN CASSEROLE 6-8 Serv. Martha Gunning 1 can(Ilb,13 oz) pumpkin I tsp salt (3 cups) dash pepper 2 tbsp granulated sugar 2 eggs slightly beaten 2 tbsp melted butter cup chopped pecans v tsp mace Preheat oven 350, grease 1 qt casserole. Combine pumpkin, gran sugar, butter, mace, salt, pepper, eggs and chopped pecans In large bowl; mix well, turn into casserole. Make galze. Glaze: cup light br. sugar firmly packed cup maple syrup cup pecan halves Mix brown sugar and syrup in small sauce pan. Heat till sugar dissolves; then bring to boil. Cool slightly. Arrange pecan halves around edge of casserole. 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I cup milk (enough to Applesauce z cup water) make batter smooth) Caeile Werners Mix sugar, eggs, and butter. Don't make batter smooth, leave lumpy. Add 2 1/3 cups flour, and yeast mixture. Mix and add milk. Make batter smooth, not thin. Let dough rise for approx. 1/2 hour. Grease cookie sheet. Mix 1 2/3 cups flour into dough until stiff. Take 3/4 of the dough and press into cookie sheet. Press dough around edges higher than edge of cookie sheet. *Smear applesauce over dough in cookie sheet. Add remaining flour to the 1/4 of dough and knead. Roll dough to about 1/3 inch thick. Lift dough with hands and flop over cookie sheet. Cut to proper size. Put holes in top dough to allow boiling. *Top with butter flakes. Sprinkle with sugar. Preheat oven to 375 degrees. Bake till golden brown. Let cool and cut. 'nor use topping — z lb. each sugar, flour, butter (or margarine) kneaded to smooth dough. Break into crumbs and put over apples. Sliced apples may be used instead of applesauce. TEXAS HASH 2 lbs, ground beef I Ig. onions sliced 4 tsp, salt I Ige. pepper chopped 2 cans tomatoes 5 tsp. chili powder z tsp. pepper I cup regular rice Doiley Clark Cook meat, onion and pepper in skillet till meat is brown and vegetables tender. Drain. Stir in tomatoes, rice, salt, chili powder and pepper. Cook i hour. Put in casserole dish. Cover and bake 1 hour at 350 degrees. 8 — 12 servings M" MOLASSES COOKIES Mildred Stark 21 cups flour 1 tsp cinnamon 2 level tsp soda 1 tsp salt 1 tap ginger cup shortening 2 cup sugar 1 z egg cup (unbeaten) warm water (not hot) cup molasses Cream shortening and sugar, add egg and molasses and beat well. Sift flour, salt and spices together. Add to creamed mixture (nuts or ralson may be added) Drop by small teaspoons on ungreased baking pan. Sprinkle with sugar. Bake in 375 degree oven for 15 or 20 minutes or until done, or until browned. COPPER CARROTS Ruth Boyer 1 lb. carrots sliced thin 1 tap A-1 sauce 1 can tomato soup 1 slight cup of sugar 1 onion 3/4 cup vinegar 1 green pepper, sliced salt and pepper to taste -41 cup salad oil Cook carrots until tender -drain. Combine liquid ingrediants and sugar; bring to boil. Layer carrots, onions rings, pepper till all is used. Pour liquid over vegtables. Chill and serve cold. Keep refrigerated. RHUBARB BREAD Helen Jackson 11. cup brown sugar 1 tsp baking soda 2/3 cup liquid shortening 1 tsp salt 1 cup sour milk(1 tap lemon juice + cup milk) 2z cup flour 2 cup finely diced rubarb i tsp vanilla with skin IR C.Ci I cup chopped nuts Pour into two well -greased, floured loaf pans. Sprinkle top with i cup sugar and blend together. Bake 325 for 50 min, to 1 hr. BOPPER PENNIES Jean Hamilton 2 Ibs, sliced cooked carrots 3/4 cup"salad oil 2 large onions,sliced 1 tsp. Worcestershire sauce 2 green peppers, sliced rd can tomato soup i cup sugar n, cup vinegar Layer carrots, onions and green peppers. Combine next 6 ingredients and pour over vegetables. Chill. Better if marinated 24 hours or more. HOT TOMATO COCKTAIL Emily '•arren 21 cups tomato juice 3/4 cup sugar 12 whole cloves 2 or 3 sticks cinnamon I tsp. salt 3 cups water A little chopped celery, stalks and leaves Simmer for - hour. Then stain and add 6 tbsp, lemon juice. Serve hot. Yield 48 oz. SCALLOPED POTATOES in Crock Pot Several sliced potatoes I cup milk tsp salt tsp, pepper 3 tbsp, flcur 3 tbsp, butter 2 small sliced onions Nancy Boylan Combine all ingredients, stir. Put on high I hour, then on low g hours. Sprinkle with crated cheese. Theresa Waring BEETS IN SOUR CREAM 5 medium beets 2 tbsp. butter 2 tsp. flour 2 tbsp. vinegar I tbsp. sugar 7 i tsp. salt (about IZ lbs.) tsp. dill weed 1/8 tsp, pepper z cup sour cream 3 tbsp. light creaYi Melt butter in medium saucepan over low heat. Blend in flour. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in vinegar and next 4 seasonings. Heat to boiling, stirring constantly. Boil and stir i minute. Stir in beets, heat through. Stir together sour cream and light cream, heat through over low heat. Pour over hot beets. POTATO SALAD /Y' �7f'z. 212 lbs. potatoes 4 hard—boiled eggs I/3 cup sweet pickle, diced I/3 cup dill pickle, diced I cup celery, diced or(- tsp. celery seed) A little green pepper, diced i cup onion, chopped cup radishes, chopped Gladys Willis 121 cups salad dressing 2 tbsp. mustard 3 tbsp. relish I tbsp. sugar Salt and pepper to taste Peel and boil potatoes; cool and slice. Combine first eight ingredients. Mix dressing, relish, salt, pepper, sugar, and mustard; spread over vegetables, toss carefully. Sprinkle with paprika if desired. 8 — IO servings. SCALLOPED CORN "SUPREME" Edith Stoughton 2 cups of cream style corn 4 cup chopped onion I cup milk 3 tbsp, chopp ed canned I well —beaten egg pimiento I cup cracker crumbs ' cup buttered crumbs 3/4 tsp.salt Heat corn and milk. Gradually stir in egg. Add next 4 ingredients and dash of pepper. Mix well. Pour into greased round baking dish. Top with buttered crumbs. Bake at 350 degrees for 20 minutes. Serves 6 PEAR BREAD Kathy Chapinan 2 cup butter I cup sugar 2 eggs I tsp. vanilla 2 cups sifted flour I tsp. salt 1 tsp. baking powder I tsp. baking soda I'' tsp. cinnamon if Z tsp. ground clove I cup chopped pears 3/4 cup chopped walnuts I tbsp. grated lemon peel Cream butter and sugar; beat in eggs, one at a time. Add vanilla. In another bowl sift dry ingredients; blend in pear (peeledL walnuts, and lemon peel. Bake at 350 degrees in loaf pan. Yield — I loaf HEINZ SWEET PICKLES Gladys 'Willis 2 gallons small cucumbers — wash and dry. Put cucumbers in a stone jar 1. Mix 1 cup salt and I gallon cold water. Pour over cucumbers and stand one week. Hold down with plate or platter. 2. Drain and wash in cold water (slight scum may form). Return to jar and cover with cold water. Stand 24 hours. 3. Drain — cut in lengths as desired. Cover with I gallon boiling water and I tsp. alum. Stand 24 hours. 4. Drain. Boil together: 6 pts. sugar 6 pts. vinegar I tsp. celery seed I tbsp. mixed spices Cover and stand another 24 hours. 5. Drain off syrup and reheat adding 3/4 cup sugar. Pour over the pickles and stand 24 hours. E. Repeat #;5 adding another 3/4 cup sugar. Stand 24 hours. 7. Reheat syrup. Pack pickles in sterilized jars and cover with hot syrup. Seal. SWEDISH TEA RING Wanda Medlock I pkg. active dry yeast 4 cup warm water 3/4 cup lukewarm milk, scalded then cooled Q/,4 cup sugar tsp. salt i egg z cup shortening 3z to 3-3/4 cups flour I.) In mixing bowl, dissolve yeast in warm aster. 2.) Add milk, sugar, salt, egg, shortening and half of flour. Mix with spoon until smooth. 3,) Add enough remaining flour to handle easily; mix with hand (or with spoon.) 4.) Turn onto li htiy floured cloth —covered board; knead until smooth and elastic about 5 min.) Place greased side up in greased bowl. 5.) Cover; let rise in warm place (85 degrees) until double, aborit Iz hr. 6.) Punch down; let rise again until almost double, about 30 minutes. 7/) Roll dough into oblong 15 x 9" pan. Spread with 2 tbsp. softened butter and sprinkle with mixture of z cup sugar add 2 tsp. cinnamon. 8.) Roll up tightly beginning at wide side. Seal well by pinching edges of roll together. 9.) Place'sealed edge down in ring on lightly greased baking sheet. PInch ends together to form circle. 10.) With scissors, cut 2/3 of the way through ring at I" intervals. Turn each section on its side. Let rise double, 35 to 40 minutes. 11.) Heat oven to 375 degrees (quick moderate). Bake 25 to 30 minutes. Frost while warm. Decorate with nuts and cherries. Serve warm. Makes I tea ring. BAKED PUMPKIN CASSEROLE Martha Gunning I can (I lb. 13 oz) pumpkin (3 cups) z tsp. salt 2 tbsp, granulated sugar dash papper 2 tbsp. melted butter 2 eggs slightly beaten 4 tsp, mace a cup chopped pecans Preheat oven 350, crease I quart casserole. Combine pumpkin, sugar, butter, mace, salt, pepper, eggs and chopped pecans in large bowl; mix well, tutn into casserole. Make glaze. Glaze: cup light brown sugar, firmly packed cup maple syrup z cup pecan halves Mix brown sugar and syrup in small sauce pan. Heat till sugar dissolves; then bring to boil. Cool slightly. Arrange pecan halves around edge of casserole. Cover casserole with glaze and bake 40 min. 6 — 8 servings. CAROB FUDGE ROLL Ann-laree Jackson 2 Tbsp. butter 2 Tbsp. peanut butter 3 oz. carob 1 lb. confectionary sugar 1/3 cup instant nonfat dry milk cup light or dark corn syrup 1 Tbsp. water 1 Tap. vanilla * cup chopped nuts Melt margarine and carob in top of double boiler over boiling water. Sift confectionary sugar and dry milk. Set aside. Stir corn syrup, water and vanilla into carob mixture. Blend in sifted dry ingredients slowly, stirring until well blended and smooth - mix in nuts. Turn into greased 8 inch square pan - cool. When fudge is set, but still soft, turn onto wax paper and shape into roll -sprinkle more nuts onto paper. Chill until firm - slice. Yields 1 3/4 lb. CAROB Carob is more nutritious and less fattening than cholocate, but has similar taste. Carob has only 160 calories in 31 ounces. Compare that to cocoa's 295 calories and to the 528 calories in the same amount of sweet chocolate. Carob is almost 50% sweeter. In addition to its natural sweetness, carob offers real nutrition. It is particularly rich in calcium, phosphorus and potassium. Carob is 46 percent natural sugar, whereas cocoa is only 5.5 percent. It has no caffeine or theobromine as stimulants. People who are allergic to chocolate can safely use it. Carob trees are found in southern California, Arizona and countries surrounding the Mediterranean Sea. These showy evergreens have long roots and the carob leaves are glossy and leathery. Each pod measures about 1i inches broad and 4 to 10 inches 'long. Carob powder is produced by a continuous process of drying, grinding and roasting the pods. To use carob in place of cocoa, simply sub- stitute the same amount of carob for cocoa.