Snippets of Salem - 425A - Silver Lake Auxiliary Cookbook 1999

Silver Lake Fire Department and Rescue Squad Auxiliary Cookbook 1999. Copies of various prepared cookbooks which have contributor names attached to the recipes. 425A Page 1-89 Silver Lake Fire Department and Rescue Squad Auxiliary Cookbook 1999 425B Page 1-177. Recipes from Randall undated.

7774857

1999

425A Silver Lake Auxiliary Cookbook 1999.pdf

Recipes

Midwest

Salem Community Library

Copyright © Valentine 2014

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Linda Valentine Snippets

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Kenosha County, Wisconsin

Salem, Wisconsin

Salem Lakes, Wisconsin

Silver Lake, Wisconsin

Randall, Wisconsin

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Valentine
SNIPPETS of SALEM
425A - Silver Lake Fire
Department and Rescue
Squad Auxiliary Cookbook
1999
Contents:
Copies of various prepared cookbooks
contributor names attached to the recipes.

Silver Lake Fire
425A Page 1-89
Rescue Squad Auxiliary Cookbook 1999
4258 Page 1-177

which

Department

have

and

Recipes from Randall undated

89 pages
NOTE:
The materials herein were contributed by those of the area who wished that the history they have
experienced be saved for the future generations. These may represent private documents as well
as previously published articles and obituaries and images from their saved collections.
Researchers should also refer to the Valentine Digital archives at the SALEM COMMUNITY
LIBRARY (and perhaps other websites) for more images in this collection or digital images of
items photocopied in this booklet or related to the topic.

Compiled 4/2014 by L S Valentine Copyright©Valentine2014

Silver Lake
Fire Department &
Jl.escue Squad
Auxiliary
·.

Cookbook

66-0QU

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AJe!l!xnv
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-13 :a,uaw:a,Jedaa aJ!:I

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This collection is dedicated with respect and

Expression
of
Appreciation

appreciation to the courageous men and women
who unselfishly give their time, skill, and
enthusiasm as volunteer members of the Silver
Lake Fire Department, Silver Lake Rescue Squad,

The Silver Lake Fire Department and Rescue

and Silver Lake Underwater Recovery Team.
Squad Auxiliary extends our gratitude to the
many citizens of Silver Lake and surrounding
communities who generously contributed
the recipes you will find in this book.

1100·99

iii

OFFICERS

TABLE OF CONTENTS

Dottie M. Glatz ............................................. President
Judy Kluender ...................................... Vice-President
APPETIZERS, BEVERAGES ............................ 1

Nancy Stoxen ............................................... Secretary
SOUPS, SALADS ................................... 13

Mildred Williams .......................................... Treasurer

VEGETABLES ...................................... 25
MAIN DISHES ...................................... 35

MEMBERS
BREADS, ROLLS ................................... 59

Ann Augustin
Chris Batchelder
Irene Bathery
Alice Bird
Grace Bruns
Connie Clark
Buddy Ellis

"

Gertrude Fremling
Peg Glatz
Barbara Ironside
Pat McDermott
Lynn McFarlane
Austin Stoxen

DESSERTS ........................................ 69
MISCELLANEOUS ................................. 103

..

1100"99

FAVORITE RECIPES
FROM MY COOKBOOK
Recipe Name

Page Number

Appetizers~

Beverages

~
Copyright© 1999
Published and Printed By
Cookbook Publishers, Inc,

P.O. Box 15920
Lenexa, Kansas 66285-5920

H

~

FOOD QUANTITIES FOR 25, 50, AND 100 SERVINGS
25
SERVINGS

FOOD
Rolls
Bread
Butter
Mayonnaise
Mixed tilling for sandwiches
(meat, eggs, fish)
Mixed filling (sweet-fruit)
Jams & preserves
Crackers
Cheese (2 oz. per serving)
Soup
Salad dressings

100
SERVINGS

50
SERVINGS

16 doz.
200 slices or
12 1-lb. loaves

8 doz.
1DO slices or
6 1-lb. loaves
%to 1 ib.
2 to 3 c.

1112 lb.
4 to 6 c.

2112 to 3 qt.
H4 to 2 qt.

5 to 6 qt.
2112 to 4 qt.

1 pt.

3lb.
3 lb.
6 lb.
3 gal.
2V2 pt.

6 lb.
6 lb.
121b.
6 gal.
1/2 gal.

6V21b.
9 lb.
131b.
13 lb.
?V2 lb.

Bib.
18 lb.
25 to 35 lb.
251b.
151b.

25
35
50
50
30

2 1/4 gal.
8% qt.

4% gal.
17 qt

18-20 lb.
2% gal.
iV4 gal.
1 V4 gal.
2~'2 #1 0 cans

25-35 lb.
5 gal.
2112 gal.
2'12 gal.
4#10cans

8 heads
12% lb.
7-10 lb.

15 heads
25 lb.
14-20 lb.

75 lb.

150 lb.
12 qt
2 12x20" sheet
cakes

4 doz.
50 slices or

3 1-lb. loaves
1f2 lb.
1 c.

1% qt.
1 qt.
i% lb.
1112 lb.
3 lb.

Wz gal.

Meat, Poultry, or Fish:
Wieners (beef)
Hamburger
Turkey or chicken
Fish, large whole (round)
Fish, fillets or steaks

Salads, Casseroles, Vegetables:
4V4 qt.
Potato salad
4 1/;; qt. or
Scalloped potatoes
1 12x20" pan
9 lb.

Mashed potatoes
Spaghetti
Baked beans
Jello salad
Canned vegetables

%gal.
3/4 gal.
1 #iOcan

Fresh Vegetables:
Lettuce (for salads)
Carrots {3 oz. or Vz c.)
Tomatoes

6% lb.
3-5 lb.

1114 gal.

4 heads

lb.
lb.

to 75 lb.
lb.
lb.

Desserts:
Watermelon

Fruit cup (112 c. per serving)
Cake

37% lb.
3 qt.
1 1Oxi 2" sheet

cake

6 qt
1 12x20'' sheet

cake

6 1O" layer cakes

Whipping cream

1% 10" layer cakes
::V4 pt.

3 10" layer cakes
H"2 to 2 pt.

3 pt

Ice Cream:
Brick
Bulk

3% qt
21!4 qt.

6% qt.
4% qt. or 1% gal.

i 2112 qt.
9 qt or 2% gaL

Coffee

% lb. and H·~ gal.
water

Tea

1f12

Lemonade

water
10 to 15 lemons,
11!2 gal. water

1 lb. and 3 gal.
water
%lb. and 3 gal.
water
20 to 30 lemons,
3 gal. water

2 lb. and 6 gal.
water
% lb. and 6 gal.
water
40 to 60 lemons,
6 gal. water

Beverages:
lb. and 11,.·2 gaL

Copyright ·f 1992 by Cookbook Publishers, Inc.

•
-

APPETIZERS, BEVERAGES

••••

••••

••••

HORSERADISH MUSHROOMS

Jeannie Ownby

2 Tbsp. prepared horseradish
2 Tbsp. Dijon mustard

24 large mushrooms

V2 c. sour cream

Remove stems from the mushrooms; rinse and drain. Combine sour cream,
horseradish, and Dijon mustard. Spoon into mushroom caps. Place in a baking
dish and bake, uncovered, at 325' for 15 minutes.

TACO DIP

Phyl!isann Landa

1 bunch green onions
3 tomatoes
1 small can sliced black
olives
Lettuce to cover

1
1
1
1

(16 oz.) lite sour cream
(16 oz.) lite cream cheese
packet taco seasoning
(16 oz.) jar picante sauce
(medium)
1 (16 oz.) pkg. shredded
sharp Cheddar

Mix: Sour cream, cream cheese, and packet of seasoning with a blender.
Layer: Mix goes first. Spread picante next. Sharp Cheddar goes next. Sprinkle
chopped tomato and onion, then black olives. Last, take shredded lettuce for
the topping. Chill 3 hours and serve.

BLT PIZZA

Judy Kluender

Shredded lettuce
Tomato, chopped
Shredded Cheddar cheese
Green onion slices

1 (8 oz.) pkg. refrigerated
crescent rolls
V2 c. mayo or Miracle Whip
1% tsp. Dijon mustard
4 to 6 bacon slices, cooked,
drained, and crumbled

Preheat oven to 350'. Unroll dough. Arrange on a cookie sheet. Press seams
together and bake for 12 to 15 minutes. Cool completely. Combine mayo and
mustard. Spread on crust. Top with bacon, lettuce, tomato, cheese, and onion
to your liking.
1100"99

1

BAKED STUFFED SHRIMP

CRAB DIP

Kirstin Hautginger

2 (8 oz.} pkg. cream cheese
(room temperature}
1 Tbsp. lemon juice

1 tsp. chicken bouillon
Y4 c. butter or margarine
1% c. bread crumbs (plain)
1 Tbsp. chopped pimento
Melted butter

1 lb. jumbo raw shrimp,
peeled (leaving tails on)
1 c. chopped mushrooms
V2 c. chopped onion
1 clove garlic, minced

Marge Kruzan

1 tsp. horseradish
1 can crabmeat

Mix the above together until smooth. Spread in a shallow dish or mold on a
tray. Drain a can of crabmeat. Squeeze liquid out with your fingers. Spread
crabmeat on the cheese mixture. Cover with a bottle of seafood cocktail sauce.
You may want to use a little more than the one bottle. This is sort of expensive,
but so easy and always goes good.

Preheat oven to 400'. In large skillet, cook mushrooms, onion, garlic, and
bouillon in margarine or butter until tender. Remove from heat, stir in bread
crumbs, and pimento. Cut a slit along underside of each shrimp; do not cut
through. Remove vein. Brush entire shrimp with butter. Mound stuffing mixture
in hollow of each shrimp. Place in greased shallow baking dish. Bake 10 to 12
minutes or until hot.

VEGGIE PIZZA
Helen Caudill

BlT DIP

2 (8 oz.} pkg. cream cheese,
softened
8 oz. Miracle Whip
1 Tbsp. dill weed
1 Tbsp. seasoned salt

V2 lb. bacon, fried and

1 c. mayonnaise
1 Y4 c. sour cream
1 tomato, chopped

Deb Vas

crumbled

Mix together. Chill. Serve with crackers.

1 Tbsp. minced onion flakes

2 pkg. Pillsbury crescent rolls
Variety of fresh vegetables,
cut into bite sized pieces
2 c. grated cheese

Pat crescent rolls on cookie sheet, pressing down and making sure the edges
spread up the sides and in corners. Let cream cheese soften; mix Miracle Whip
and seasoning together. Bake dough according to directions on tubes. Cool.
Spread mixture on top; arrange veggies and sprinkle cheese on top.
John Garstecki

BlEU CHEESE lOG

Y4 c. butter or margarine
1 Tbsp. lemon juice
2 green onions, chopped

1 c. black olives, chopped
1 (8 oz.) pkg. Bleu cheese
1 (8 oz.} pkg. cream cheese

ASPARAGUS HAM ROllS

Combine all ingredients and shape into a log or ball. Log or ball can be rolled
into chopped parsley. Chill for 3 hours. can also be put in serving dish instead
of rolling.

24 fresh or frozen asparagus

2 Tbsp. margarine
V. c. flour
2 c. milk

stalks

8 thin slices fully cooked

V2 c. shredded Cheddar

5 to 6 drops of hot sauce
Y4 c. finely chopped celery
Assorted vegetables

12 oz. chili sauce
2 Tbsp. lemon juice
1 Tbsp. parsley flakes
2 Tbsp. horseradish
Mix all ingredients together and chill.

2

ham (about V2 lb.; deli
ham slices are
recommended}
V. c. bread crumbs

cheese
V. tsp. salt
V. tsp. pepper

Linda Taylor

VEGGIE DIP

•..

Arlene Roanhaus

In a saucepan, melt margarine; stir in flour. Gradually stir in milk and cook until
bubbly and thickened. Stir in cheese, salt, and pepper. Remove from heat. Place
3 asparagus stalks on each ham slice. Roll up and secure with toothpicks if
necessary. Place in a 13x9x2 inch baking pan; cover with cheese sauce. Sprinkle
with bread crumbs. Bake at 375' for 20 minutes.
1100-99

3

BAKED STUffED SHRIMP

Kirstin Hautginger

1 tsp. chicken bouillon

1 lb. jumbo raw shrimp,
peeled (leaving tails on)
1 c. chopped mushrooms
Y2 c. chopped onion
1 clove garlic, minced

V4 c. butter or margarine
1V2 c. bread crumbs (plain)
1 Tbsp. chopped pimento
Melted butter

Preheat oven to 400°. In large skillet, cook mushrooms, onion, garlic, and
bouillon in margarine or butter until tender. Remove from heat, stir in bread
crumbs, and pimento. Cut a slit along underside of each shrimp; do not cut
through. Remove vein. Brush entire shrimp with butter. Mound stuffing mixture
in hollow of each shrimp. Place in greased shallow baking dish. Bake 10 to 12
minutes or until hot.

...
...

CRAB DIP

Marge Kruzan

1 tsp. horseradish
1 can crabmeat

2 (8 oz.) pkg. cream cheese
(room temperature)
1 Tbsp. lemon juice

Mix the above together until smooth. Spread in a shallow dish or mold on a
tray. Drain a can of crabmeat. Squeeze liquid out with your fingers. Spread
crabmeat on the cheese mixture. Cover with a bottle of seafood cocktail sauce.
You may want to use a little more than the one bottle. This is sort of expensive,
but so easy and always goes good.

VEGGIE PIZZA
Helen Caudill

BLTDIP

Y2 lb. bacon, fried and
crumbled

1 c. mayonnaise
1% c. sour cream
1 tomato, chopped
Mix together. Chill. Serve with crackers.

Deb Vas

1 Tbsp. minced onion flakes

2 (8 oz.) pkg. cream cheese,
softened
8 oz. Miracle Whip
1 Tbsp. dill weed
1 Tbsp. seasoned salt

2 pkg. Pillsbury crescent rolls
Variety of fresh vegetables,
cut into bite sized pieces
2 c. grated cheese

Pat crescent rolls on cookie sheet, pressing down and making sure the edges
spread up the sides and in corners. Let cream cheese soften; mix Miracle Whip
and seasoning together. Bake dough according to directions on tubes. Cool.
Spread mixture on top; arrange veggies and sprinkle cheese on top.
John Garstecki

BLEU CHEESE LOG

V. c. butter or margarine

1 c. black olives, chopped
1 (8 oz.) pkg. Bleu cheese
1 (8 oz.) pkg. cream cheese

1 Tbsp. lemon juice

2 green onions, chopped

Combine all ingredients and shape into a log or ball. Log or ball can be rolled
into chopped parsley. Chill for 3 hours. can also be put in serving dish instead
of rolling.

ASPARAGUS HAM ROLLS
2 Tbsp. margarine

24 fresh or frozen asparagus

V. c. flour

stalks
8 thin slices fully cooked
ham (about Y2 lb.; deli
ham slices are
recommended)
V. c. bread crumbs

2 c. milk
V2 c. shredded Cheddar
Linda Taylor

VEGGIE DIP

5 to 6 drops of hot sauce

12 oz. chili sauce
2 Tbsp. lemon juice
1 Tbsp. parsley flakes
2 Tbsp. horseradish

V4 c. finely chopped celery
Assorted vegetables

Mix all ingredients together and chill.

2

Arlene Roanhaus

cheese

V. tsp. salt
V4 tsp. pepper

In a saucepan, melt margarine; stir in flour. Gradually stir in milk and cook until
bubbly and thickened. Stir in cheese, salt, and pepper. Remove from heat. Place
3 asparagus stalks on each ham slice. Roll up and secure with toothpicks if
necessary. Place in a 13x9x2 inch baking pan; cover with cheese sauce. Sprinkle
with bread crumbs. Bake at 375° for 20 minutes.
1100-99

3

GlAZED FRUIT AND FRANKS

Marge Kruzan

8 oz. can pineapple chunks,
drained
Large red apple, cored and
cut into chunks {not
peeled)
11 oz. can mandarin orange
segments, drained

1 c. apricot preserves
V3 c. lemon juice
1 Tbsp. cornstarch
Vz tsp. ground cinnamon
1 lb. cocktail franks or
regular franks, cut in 1
inch pieces

In medium saucepan, combine preserves, lemon juice, cornstarch, and cinnamon. Cook and stir until well blended and slightly thickened. Stir in frankfurters
and pineapple; heat through. Just before serving; stir in apple and oranges.
Refrigerate leftovers.

HIDDEN VAllEY lAYERED
MEXICAN DIP

PICKLED MUSHROOMS

Arlene Roanhaus

Clean and wash mushrooms. Bring water to a rolling boil, then blanch mushrooms for 4 minutes. Skim mushrooms out of water.
Bring to rolling boil, 1 cup cider vinegar, 2 cups water, 2 tablespoons pickling
salt.
Pack a layer of mushrooms in a container that you plan to store them. Add
sliced onions, then mushrooms, then onions. Pour hot brine over to cover the
top layer.
Let cool down somewhat, then cover and store in refrigerator.

Arlene Roanhaus

Cook eggs in shells until hard-boiled. When cool; peel eggs.
Bring to a boil:

1 c. cider vinegar
2 c. water

2 Tbsp .. pickling salt
2 Tbsp. dry mustard

4

..
•
•
i

Marge Kruzan

Mix 1 once packet Original Ranch dip mix with 1 pint sour cream. Spread 1
(16 ounce) can retried beans in a serving dish. Spread Original Ranch dip mix
on top of beans and top with 1 cup shredded Cheddar cheese and 1 (2Y< ounce)
can sliced ripe olives, drained. Garnish with chopped tomatoes and green
onions.

PICKLED EGGS

:

Pack a layer of eggs, onions, eggs, onions, etc. in container. Pour hot brine
overto cover top layer. Let cool completely before covering. Store in refrigerator.

MEXICAN DIP

Marge Kruzan

8 oz. sharp Cheddar cheese,
grated
8 oz. mild Cheddar cheese,
grated
8 oz. cream cheese {room
temperature)
24 oz. sour cream

12 oz. jar LaVictoria Salza,
"Hot" Ranchera
4 oz. green chilies, drained
2 oz. chopped pimentos,
drained
2 oz. chopped black olives,
drained

Cream the cream cheese first; stir in sour cream. Add all other ingredients. If
you don't like it hot, use a milder salza and omit the green chilies. Do not double
recipe, as this makes a large portion. Serve with chips.

TARTARE MEAT

Marge Kruzan

2 lb. ground meat {leanest;
best you can get)
Vz c. finely chopped onion
Vz c. chopped fresh parsley

Vz tsp. + garlic powder
Salt and pepper to taste
2 eggs

Mix all ingredients together. Serve with cocktail rye bread or crackers of your
choice.

KNORR VEGETABLE DIP
1 {1% oz.) pkg. Knorr
vegetable soup mix
1 c. mayonnaise {Hellmann's)
2 c. sour cream
Vz pkg. frozen chopped
spinach

Marge Kruzan

1 can chopped water
chestnuts
2 tsp. dill weed
4 green onions, chopped
{use greens, too)
Dash of garlic powder

Thaw and squeeze the water all out of the spinach. I find it easier to chop it
while still partially frozen and then squeeze the water out, with your hands,
after thawed completely.
Stir all together and refrigerate until ready to use. Best if made the day before
using, so flavors mix well. I like to serve in a loaf of crisp Italian bread. Cut off
top and hollow out and put pieces of bread around it.
1100-99

5

WATER CHESTNUT APPETIZER

JALAPENO PIE

Marge Kruzan

4 jalapenos, seeded
1 lb. or 10 oz. Longhorn
Cheddar cheese, grated

V2 c. mayo

1 lb. bacon, cut in halves
2 (8 oz.} cans whole water
chestnuts

1 c. brown sugar
1 c. chili sauce

Wrap bacon around chestnuts. Secure with toothpick. Put in 9x13 inch pan.
Mix mayo, sugar, and chili sauce together and pour over chestnuts. Bake at
350' for 45 minutes or until crisp. Makes 60.
You could brown for a few minutes before adding sauce to be sure the bacon
crisps.

Marge Kruzan

PAT'S CRAB DIP

1 pkg. imitation crab

2 (8 oz.} cream cheese,
softened
1 c. Hellmann's mayo
1 Tbsp. lemon juice
Dash of Tabasco

1f4 to V2 c. minced onion
A few green onions (for
color}
3 Tbsp. catsup

Mix everything (except the crab) together. Be sure cheese is smooth. Fold in
the crab. Serve with Bugles.

Marge Kruzan

QUICK CUKE CANAPES

1 Tbsp. sour cream or
mayonnaise
1 tsp. prepared horseradish
V2 tsp. lemon juice
'12 c. cooked shrimp

2 medium cucumbers, chilled
1 (8 oz.} pkg. cream cheese,
softened
2 Tbsp. finely chopped fresh
parsley
2 Tbsp. finely chopped
chives

Draw tines of fork lengthwise through cucumber peel to score; cut into Y4 inch
thick slices. Place on paper towels to drain.
In small bowl, combine cream cheese, parsley, chives, sour cream, horseradish,
and lemon juice; beat until smooth.
Spread or 1 pipe teaspoon cream cheese mixture onto each cucumber slice.
Garnish with piece of or a whole shrimp.

6

Marge Kruzan

-

'11s tsp. salt or other
seasoning
4 or 5 eggs, beaten well

Preheat oven to 300'. Slice or dice jalapenos and sprinkle over an 8 inch square
Pyrex dish. You may add V3 cup chopped water chestnuts over peppers. Put
cheese in, using spatula, press cheese lightly; sprinkle with salt. Swirl eggs
over pie surface. Place on middle rack and bake 25 to 30 minutes. Turn heat
off and leave door closed for 10 minutes. (Or bake 40 minutes and turn heat
off and open oven door.) After about 10 minutes remove to a cooling rack. Cut
in squares or wedges and serve either hot or room temperature. Cover and
refrigerate and heat before serving.

FESTIVE PUMPKIN DIP

Mary Miles

'13 c. chopped green peppers
'13 c. red sweet peppers

12 oz. cream cheese, soft

% c. canned pumpkin
2 Tbsp. taco seasoning mix

1 (2.4 oz.} can sliced ripe
black olives, drained

'Ia tsp. garlic powder
'13 c. dried beef

Beat first 4 ingredients. Stir in remaining ingredients. Cover and refrigerate. In
the fall carve and clean out a small pumpkin and pour dip in that to serve.
Serve with raw vegetables, corn chips, etc.

HONEY-MUSTARD DRUMMIES

Marge Kruzan

'13 c. soy sauce
% tsp. Dijon mustard

3 to 4 lb. chicken
drummettes
2fs c. honey

In baking dish, arrange chicken drummettes in single layer. In 1 cup microwave
safe measuring cup, combine honey, mustard, and soy sauce; mix well. Microwave on HIGH for 30 seconds. Stir until well blended. Drizzle honey mixture
over chicken, brushing as necessary to coat chicken. If desired, cover and
refrigerate for up to 2 hours.
Heat oven to 375'F. Uncover dish; turn chicken drummettes. Bake 50 to 60
minutes or until chicken is tender, glazed and no longer pink, turning chicken
once about halfway through baking time. Brush with honey mixture from dish
just before serving.
Don't use wing tips!!
1100-99

7

CHIPPED BEEF BALL

MUSHROOM ROUNDS

Ann Augustin

2 pkg. chipped beef, cut fine
1% large pkg. cream cheese
Yz stick butter or margarine
6 drops of Tabasco sauce
1 small onion, chopped fine

2 Tbsp. chopped green

16 oz. Philadelphia cream

pepper
1% c. chopped walnuts or
pecans

cheese
Yz lb. fresh mushrooms,
finely chopped
1 loaf regular sliced white
bread

Mix all ingredients, except chopped nuts together. Roll into a ball and then
cover with nuts. Refrigerate.

Ann Augustin

Horseradish to taste
Lemon juice to taste
Garlic salt to taste
Worcestershire sauce to
taste

Using a shot glass, make 4 rounds out of each piece of bread. Set aside. Saute
and drain mushrooms on paper toweling. Cool slightly and then mix with other
ingredients. Mound on bread rounds. These can be frozen for use at a later
time.
If frozen: Bake at 350' for approximately 20 minutes, or until hot throughout.
If freshly made, broil until mixture is bubbly.

COCKTAIL MEATBALLS

Ann Augustin

1 lb. ground chuck
Yz c. dry bread crumbs
(Italian)
Y4 c. minced onion (red)
Y4 c. half & half
1 egg
2 tsp. minced parsley

1 tsp. salt
Dash of pepper
1 tsp. Worcestershire sauce
V. c. vegetable oil (peanut
oil)
1 (12 oz.) bottle chili sauce
1 (10 oz.) jar grape jelly

Mix all ingredients, except chili sauce, jelly, and oil. Shape into 1 inch balls.
Brown on all sides in oil. Pour all fat from skillet and discard. Remove, and set
aside, meatballs. Mix chili sauce and jelly; add to skillet and heat, stirring
constantly until jelly is melted. Return meatballs to chili sauce mixture, making
sure to coat the meatballs. Simmer, uncovered, 30 minutes. Makes 60 appetizer
size meatballs.

HAM STUFFED EGGS

Ann Augustin

12 hard-boiled eggs
2 to 2% cans deviled ham
Vz c. finely diced celery
4 Tbsp. mayo

1 tsp. salt

Yz tsp. garlic salt
Vz tsp. pepper

Slice eggs into halves. Mash yolks. Combine yolks with all other ingredients.
Fill egg halves with mixture.

8

OYSTERS BIENVILLE

Joan AJ. Jorgensen

24 oysters (in shell)

•
•
•
'

Coarse rock salt

Open oysters in shells. With a knife, remove oysters from shells and drain well.
Wash shells. Place each oyster in the deep half of each shell. Arrange on a bed
of coarse rock salt in a shallow baking pan. (Or, steady shells on a bed of
crumpled foil.)

Vz c. finely chopped green

1 clove garlic, minced
3 Tbsp. butter or margarine

onions

:

In a saucepan cook green onions and garlic in butter or margarine about 5
minutes or till tender.

'

V3 c. all-purpose flour
Y4 tsp. salt
V. tsp. ground white pepper
V. tsp. ground red pepper

1 c. chicken broth
Vz c. whipping cream
3 beaten egg yolks

Stir in flour, salt, white pepper, and red pepper. Add chicken broth and cream,
stirring till well blended. Cook and stir over medium heat till the mixture is
thickened and bubbly.
Reduce heat. Gradually stir about half of mixture into beaten yolks. Return egg
mixture to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more.

Yz lb. cooked, shelled shrimp,

2 Tbsp. dry white wine

chopped
Yz c. finely chopped fresh
mushrooms
1100-99

9

Stir in shrimp, mushrooms, and wine. Heat through. Remove from heat. Spoon
2 tablespoons of the shrimp mixture over each oyster.

'Ia tsp. paprika

'14 c. grated Parmesan cheese
2 Tbsp. fine dry bread
crumbs

Combine Parmesan cheese, bread crumbs, and paprika. Sprinkle over oysters.
Bake in a 400' oven for 15 minutes - 20 minutes or until golden on top and
oysters curl. Makes 4 servings.

SHRIMP DIP

Gloria M. Glatz

1 bottle Hoffman House
Shrimp Sauce
Vz tsp. horseradish

8 oz. cream cheese, whipped
until fluffy
1 can small shrimp, chopped

Mix above ingredients well. Serve with choice of crackers.

CRAZY MEATBAllS

Phyllis Schenning

1
1
1
1

2 lb. ground beef
'14 c. bread crumbs
1 pkg. onion soup mix
3 eggs

lb. sauerkraut (with juice)
can whole cranberry jelly
(12 oz.) can chili sauce
c. brown sugar

Mix together first 4 ingredients and shape into balls. Put into baking dish. Mix
together remaining ingredients. Pour over meat balls. Bake at 250' for 2 hours.

""'
•
•..
..
..

OYSTER CRACKER SNACKS

Mildred Williams

Vz tsp. lemon pepper
'14 tsp. garlic powder

1 small pkg. small oyster
crackers
Vz c. salad oil
1 tsp. dill weed

1 pkg. dry Hidden Valley
Original Ranch dressing

Lightly sprinkle over crackers. Coat well. Place in jelly roll pan and bake at 225"
for 20 minutes. Stir twice. Coot and store in tight container.

OYSTER CRACKERS

Helen Caudill

1 (12 oz.) pkg. oyster
crackers
% c. salad oil
1 tsp. dill weed

1 tsp. garlic salt
1 pkg. Hidden Valley dry
salad dressing
'14 tsp. lemon pepper

Put crackers in strainer to get rid of crumbs, before mixing. Mix rest of ingredients together. Put crackers in 9x13 inch pan. Pour rest of mixture over crackers
and mix well. Bake at 275" for 20 minutes. Stir after 10 minutes. Put in brown
paper bag and let cool.

IRISH COFFEE

Muriel Patrick-Schneider

Cream (rich as an Irish
brogue)
Coffee (strong as a friendly
hand)

Sugar (sweet as the tongue
of a rogue)
Whiskey (smooth as the wit
of the hand)

Into a stemmed % ounce glass cup pour one jigger of Irish whiskey, the only
whiskey which combines naturally with coffee. Fill cup to within half-inch of
brim with your favorite black coffee, hot and strong. Add sugar to taste and
stir well. Top off with slightly whipped cream so that cream floats on top.
Do not stir after adding the cream, as the unique flavour is obtained by drinking
the hot coffee and Irish whisky through the cool cream.

GUACAMOLE DIP

Phyllis Schenning

1
2
1
1

1 tomato, peeled and diced
finely
Vz small onion, finely
chopped
2 ripe avocados, peeled and
mashed

clove garlic, finely minced
Tbsp. lemon juice
tsp. salt
small (4 oz.) can chopped
green chilies

Combine. Chill 1 hour.

10

1100-S9

11

::' r - - - - - - - - ..
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spo1os 'sdnos

~------------------ . . ~-------sa~t~ON~------~

A HANDY SPICE AND HERB GUIDE
ALLSPICE-a pea-sized fruit that grows in Mexico, Jamaica, Central and South America. Its
delicate flavor resembles a blend of cloves, cinnamon, and nutmeg. USES: (Whole) Pickles,
meats, boiled fish, gravies; (Ground} Puddings, relishes, fruit preserves, baking.
BASIL-the dried leaves and stems of an herb grown in the United States and North Mediterranean
area. Has an aromatic, leafy flavor. USES: For flavoring tomato dishes and tomato paste, turtle
soup; also use in cooked peas, squash, snap beans; sprinkle chopped over lamb chops and

poultry.
BAY LEAVES-the dried leaves of an evergreen grown in the eastern Mediterranean countries .
Has a sweet, herbaceous floral spice note. USES: For pickling, stews, for spicing sauces and
soup. Also use with a variety of meats and fish.
CARAWAY-the seed of a plant grown in the Netherlands. Flavor that combines the tastes of anise
and dill. USES: For the cordial Kummel, baking breads; often added to sauerkraut, noodles,
cheese spreads. Also adds zest to French tried potatoes, liver, canned asparagus.
CURRY POWDER-a ground blend of ginger, turmeric, fenugreek seed, as many as 16 to 20
spices. USES: For all Indian curry recipes such as lamb, chicken, and rice, eggs, vegetables,
and curry puffs.
DILL-the small, dark seed of the dill plant grown in India, having a clean, aromatic taste. USES:
Dill is a predominant seasoning in pickling recipes; also adds pleasing flavor to sauerkraut, potato
salad, cooked macaroni, and green apple pie.
MACE-the dried covering around the nutmeg seed. Its flavor is similar to nutmeg, but with a
fragrant, delicate difference. USES: (Whole) For pickling, fish, fish sauce, stewed fruit. (Ground)
Delicious in baked goods, pastries, and doughnuts, adds unusual flavor to chocolate desserts.
MARJORAM-an herb of the mint family, grown in France and Chile. Has a minty-sweet flavor .
USES: In beverages, jellies, and to flavor soups, stews, fish, sauces. Also excellent to sprinkle
on lamb while roasting.
MSG (MONOSODIUM GLUTAMATE)-a vegetable protein derivative for raising the effectiveness
of natural food flavors. USES: Small amounts, adjusted to individual taste, can be added to
steaks, roasts, chops, seafoods, stews, soups, chowder, chop suey, and cooked vegetables.
OREGANO-a plant of the mint family and a species of marjoram of which the dried leaves are
used to make an herb seasoning, USES: An excellent flavoring for any tomato dish, especially
pizza, chili con carne, and Italian specialties.
PAPRIKA-a mild, sweet red pepper growing in Spain, Central Europe, and the United States.
Slightly aromatic and prized for brilliant red color. USES: A colorful garnish for pale foods, and
for seasoning Chicken Paprika, Hungarian Goulash, salad dressings.
POPPY-the seed of a flower grown in Holland. Has a rich fragrance and crunchy, nut-like flavor.
USES: Excellent as a topping for breads, rolls, and cookies. Also delicious in buttered noodles.
ROSEMARY-an herb (like a curved pine needle) grown in France, Spain, and Portugal, and
having a sweet fresh taste. USES: In lamb dishes, in soups, stews, and to sprinkle on beef before
·
roasting.
SAGE-the leaf of a shrub grown in Greece, Yugoslavia, and Albania. Flavor is camphoraceous
and minty. USES: For meat and poultry stuffing, sausages, meat loaf, hamburgers, stews, and
salads.
THYME-the leaves and stems of a shrub grown in France and Spain. Has a strong, distinctive
flavor. USES: For poultry seasoning, croquettes, fricassees, and fish dishes. Also tasty on fresh
sliced tomatoes.
TURMERIC-a root of the ginger family, grown in India, Haiti, Jamaica, and Peru, having a mild,
ginger-pepper flavor. USES: As a flavoring and coloring in prepared mustard and in combination
with mustard as a flavoring for meats, dressings, salads.

Copyright © 1992

by

Cookbook Publishers, Inc.

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SOUPS, SAlADS

••••

••••

••••

CHAMPIONCREMESUPPE

Christa Kuerschner

(Mushroom Soup)
300 g champignons
40 g butter
30 g mehl
1 kleine Zwiebel
1 Bruhe

Salz
Pfeffer
Petersilie
Vs 1 sahne
112 zitrone

Champignoncremesuppe: Champignons putzen, durch den Fleischwolfdrehen,
mit der fein ge-hackten Zwiebel in butter andunsten. Mit Mehl bestauben, Iangsam mit Bruhe aufgieben, gut durchkochen lassen, mit Salz, Pfeffer und Zitronensaft abschmecken. Topf vom Herd nehmen, die Suppe mit Sahne legieren
und mit gehackter Petersilie bestreuen. Nach Belie ben einige zuruckbehaltene
Champignons dunsten, als Einlage nehmen.

SPICY CHEESEBURGER SOUP
1V2 c. water
2 c. cubed, peeled potatoes
2 small carrots, grated
1 small onion, chopped
V. c. chopped green pepper
1 jalapeno pepper, seeded
and chopped
1 garlic clove, minced
1 Tbsp. beef bouillon
granules
112 tsp. salt

1 lb. ground beef, cooked
and drained
2112 c. milk, divided
3 Tbsp. all-purpose flour
8 oz. process American
cheese, cubed
V. to 1 tsp. cayenne pepper,
optional
112 lb. sliced bacon, cooked
and crumbled

In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce
heat; cover and simmer for 15 to 20 minutes or until potatoes are tender. Stir
in beef and 2 cups of milk; heat through. Combine flour and remaining milk
until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes
or until thickened and bubbly. Reduce heat; stir in cheese until melted. Add
cayenne if desired. Top with bacon just before serving. Yield: 6 to 8 servings
(about 2 quarts).
110(}.99

13

SAUERKRAUT SOUP

Bud Ellis, Silver Lake, WI

3 {14% oz.) cans chicken
broth
1 {32 oz.) can sauerkraut,
rinsed and drained
1 {6 oz.) can tomato paste
4 cloves garlic, minced

1 lb. smoked Polish sausage
5 medium potatoes, peeled
and cubed
2 medium onions, chopped
2 carrots, cut into '14 inch
slices

POTATO SOUP
Barbara Wetherbee

5 large potatoes, cut small
1 carrot, chopped small
% c. onion, chopped small

1 tsp. parsley
1 cube chicken bouillon
1 stalk celery, chopped small

Cover with water and simmer for 15 minutes. Add 1 tablespoon flour plus 1 y,
cups of milk. Cook till it thickens and serve.

In large Dutch oven, combine sausage, potatoes, onions, carrots, chicken broth,
and garlic. Bring to boil. Reduce heat; cover and simmer 30 minutes or until
potatoes are tender. Add tomato paste and sauerkraut; mix well. Return to boil.
Reduce heat; simmer 30 minutes longer. If thinner soup is desired add extra
broth. Serves 8 to 10.

HEARTY HAMBURGER SOUP
VENISON VEGETABLE SOUP
1% lb. venison, cubed
2 Tbsp. vegetable oil
1% diced onions
1 {16 oz.) pkg. frozen mixed
vegetables
2 cans {14V2 oz.) diced
tomatoes {undrained)
2 c. cubed, peeled potatoes

Bud Ellis, Silver Lake, WI

2 c. water
1 Tbsp. sugar
2 beef bouillon cubes
1 tsp. salt
V2 tsp. pepper
Y2 tsp. garlic powder or 4
cloves garlic, minced
V4 tsp. hot pepper sauce

In Dutch oven, brown venison. Add onion; cover and simmer 10 minutes or
until tender. Add remaining ingredients; simmer 1 hour or longer. Makes 8
servings. Serve with garlic bread.

liFESAVER SOUP

1 lb. ground beef
4 c. water
1 {14% oz.) can diced
tomatoes {undrained)
3 medium carrots, sliced
2 medium potatoes, peeled
and cubed
1 medium onion, chopped

Nancy Stoxen

Y2 c. chopped celery
4 beef bouillon cubes
1% tsp. salt
V4 tsp. pepper
V. tsp. dried oregano
1 c. fresh or frozen green
beans

In a large saucepan, brown ground beef or chuck; drain. Add the next 10
ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or
until potatoes and carrots are tender. Add beans; cover and simmer 15 minutes
longer or until beans are tender. Yield: 8 servings (2 quarts).

Rosemary A/by

1V2 c. tomato juice
2 c. water
2 beef bouillon cubes
1 c. chopped onions
1 c. mushrooms {with liquid)
1 medium head cabbage,
chopped

3 or 4 stalks celery, chopped
1 tsp. horseradish {optional)
1 tsp. Worcestershire sauce
Salt and pepper to taste
Chopped garlic

In large kettle cook all ingredients until cabbage and celery are tender.

14

COPPER CARROTS
Marge Kruzan

5 c. carrots, sliced thin
1 green pepper, sliced
1 onion, sliced
1 c. tomato soup

1 tsp. Worcestershire sauce

% c. oil

1 c. sugar
% c. cider vinegar

Bring carrots to a boil. Cook 2 to 3 minutes. Take off heat and let stand y, hour;
drain. Mix remaining ingredients and pour over carrots, pepper, and onion.
Refrigerate overnight.
1100-99

15

THOUSAND ISLAND DRESSING

Marge Kruzan

Vz c. salad oil

Chopped dill pickles, drained
Chopped onion (or onion
powder)
Salt and pepper
Hard-boiled eggs

12 oz. jar chili sauce
3 c. salad dressing or
mayonnaise
Chopped black olives,
drained well ·

Add these as you use. Keeps well without eggs.

ORANGE TAPIOCA SAlAD

Marge Kruzan

1 (15 oz.) can mandarin
oranges, drained
1 (8 oz.) can crushed
pineapple, drained
1 (8 oz.) ctn. frozen whipped
topping, thawed

3 c. water
1 (3 oz.) pkg. orange gelatin
1 (3.4 oz.) pkg. instant
vanilla pudding mix
1 {3 oz.) pkg. tapioca
pudding mix

In a saucepan, bring water to a boiL Whisk in gelatin and pudding mixes. Return
to a boil, stirring constantly; boil for 1 minute. Remove from the heat and cool
completely. Fold in oranges, pineapple, and whipped topping. Spoon into a
serving bowl. Cover and refrigerate for 2 hours. Yield: 12 to 14 servings.

Linda Taylor

CRANBERRY REliSH
2
1
1
1

Add:

1 tsp. dry mustard
Vz tsp. celery seed

1 tsp. salt
Store in refrigerator.

EASY FRUIT SAlAD

Mildred Williams

% c. lemon juice

1 (20 oz.) can chunk
pineapple (with juice)
1 (16 oz.) can fruit chunks,
drained (fruit cocktail)
1 can mandarin oranges,
drained

12 maraschino cherries, cut
into halves
1 pkg. lemon instant
pudding

Mix all together and let sit overnight.

FROZEN FRUIT SAlAD

Mildred Williams

1 (21 oz.) can cherry pie
filling
1 (20 oz.) can crushed
pineapple, drained well
2 c. marshmallow bits

1 Tbsp. lemon juice
1 can sweetened condensed
milk
1 (9 oz.) Cool Whip
Nuts (optional)

Mix all together. Put in 9x13 inch pan and freeze.

% c. chopped pecans or

c. whole cranberries
orange
Granny Smith apple
red apple

walnuts
1 Tbsp. powdered sugar

Peel orange and cut or grate it; also peel and grate apples. Mix all ingredients
together; refrigerate.

AMERICAN CHEESE SAlAD
1 (20 oz.) can crushed
pineapple (do not drain)

Mildred Williams

1 c. sugar

Keeps very well. Always taste better after a few days. You may add cinnamon
or allspice for different taste.

Put in pan and heat. In meantime, soak 2 tablespoons Knox gelatine in V4 cup
cold water. Add to hot pineapple and stir well. When cool, add 1 cup grated
American cheese and 1 (8 ounce) carton Cool Whip. Mix and put in bowl in
refrigerator.

SALAD DRESSING FOR CABBAGE

VEGETABLE SALAD

Mildred Williams

V2 c. vinegar

1 c. sugar

Bring to a boiL Pour over 1 onion, chopped fine and let stand awhile.

16

Arlene Roanhaus

1 head cauliflower
1 head broccoli
1100-99

1 box frozen peas
1 c. diced onion

17

Beat egg; combine flour, sugar, vinegar, and juice from pineapple. Stir over low
heat till thick. Cool; fold in Cool Whip. Add apples, pineapple, and nuts. Cool
and refrigerate over night.

Dressing:

2 c. Miracle Whip
1 c. sour cream

V3 c. sugar

1 tsp. salt
1 tsp. garlic powder
1 tsp. black pepper

1 tsp. Beau-monde
seasoning

PIZZA SAlAD

Clean cauliflower and broccoli and cut up into bite-size pieces. Lightly toss all
vegetables together. Do not thaw peas. Mix all dressing ingredients together;
blend well. Pour dressing over vegetables and mix. Chill overnight. Store in
refrigerator.

1 lb. spiral macaroni, cooked
and drained
3 medium tomatoes, diced
1 lb. Cheddar cheese, cubed
1 to 2 bunches green onion,
sliced
3 oz. sliced pepperoni

Helen Caudill

BROCCOli SALAD

Judy Kluender

% c. vegetable oil
2/3

c. grated Parmesan cheese

Y2 c. red wine vinegar
2 tsp. dried oregano
1 tsp. garlic powder
1 tsp. salt
% tsp. pepper

Combine macaroni, tomato, cheese, onion, and pepperoni.ln small bowl, com-

1 large bunch raw broccoli,
cleaned and flowerets cut
in halves, stalk peeled and
chopped (using tender
part)

bine oil, Parmesan cheese, vinegar, and seasoning. Pour over macaroni mixture.

Cover and refrigerate.

BlUEBERRY GElATIN SAlAD

In mixing bowl, put:

1 (8 oz.) pkg. cream cheese,
softened
Y2 c. sugar
1 tsp. vanilla extract
1 (8 oz.) c. sour cream
V2 c. chopped pecans

1 (6 oz.) pkg. cherry flavored
gelatin
2 c. boiling water
1 (15 oz.) can blueberries (in
heavy syrup; not pie
filling)

Broccoli
Y2 c. golden raisins
V2 c. chopped red onion
Y2 c. sunflower seeds kernels
(make sure its the kernels,
not regular sunflower
seeds)

Gail Kluender

In a bowl, dissolve gelatin in boiling water. Stir in blueberries. Pour into a 12x8x2
inch pan. Chill until set. In a mixing bowl, beat cream cheese and sugar until
smooth. Add vanilla and sour cream; mix well. Spread over gelatin layer. Sprinkle with pecans. Chill several hours or overnight. Yield: 10 to 12 servings.

Mix dressing. Pour over salad. Toss and chill.
Dressing:

2 Tbsp. sugar

1 c. mayonnaise
2 Tbsp. white vinegar

CUCUMBER SAlAD
Linda Taylor

TAFFY APPLE SAlAD
8 oz. Cool Whip
1 c. chopped nuts
1 Tbsp. flour

4 to 6 different color apples
1 egg, beaten
Y2 c. sugar
1 Tbsp. cider vinegar
1 small can crushed
pineapple

Bonnie Brown

1V2 c. sugar
1 c. water

8 oz. cooked mostaccioli
noodles
1 Tbsp. vegetable oil
2 cucumbers, sliced thin
(peel on)
1 medium onion, sliced thin

%c. vinegar
1 Tbsp. parsley flakes
V2 tsp. garlic salt
1 tsp. pepper

Cook noodles according to directions. Mix rest of ingredients and add to noodles. Let sit several hours or overnight.

18

1100-99

19

Kirstin Hautginger

GARLIC SAlAD
1 large clove garlic
V2 tsp. salt
V. tsp. fresh pepper
V. tsp. dry mustard
1 Tbsp. lemon juice

V. c. salad oil
2 Tbsp. Parmesan cheese
Iceberg lettuce
Romaine lettuce

Mince garlic into salad bowl. Add salt, pepper, and dry mustard. Mash together
to form paste. Stir in lemon juice, oil, and cheese. Pile greens on top. Cover
tightly with plastic wrap and refrigerate for 3 hours; toss and serve. I have
made this in a hurry, not refrigerated for 3 hours. Just toss and serve and it's
still yummy.

Ed Landa

CAESAR'S SAlAD
4 or 5 cloves of garlic
2 anchovies
8 egg yolks
1 c. olive oil
2 lemons
2 Tbsp. brown mustard

Salt and pepper to taste
1 c. Parmesan cheese (or
more)
4 heads Romaine
2 to 3 c. croutons

Crush garlic cloves and anchovies with fork in bottom of large wood or glass
bowl (no metal bowls). Mix in egg yolks and drizzle in olive oil a little at a time
or eggs will curdle. Add juice from 2 lemons and 2 tablespoons of your favorite
brown mustard; add 1 cup or more Parmesan cheese and mix very well. Wash
romaine well, tearing out the hard stem. Tear romaine into 2 inch pieces. Add
croutons and romaine to dressing and toss vigorously. Serves approximately

8.

Marge Kruzan

CRANBERRY WAlDORF

Fold in:

16 oz. container Cool Whip
Chill. Serve in a large glass bowl.

CRANBERRY RELISH SQUARES
1 (11 oz.) can mandarin
oranges, drained
2 pkg. (4 serving size)
raspberry I cranberry jello

Marge Kruzan

2 c. boiling water
1 (16 oz.) can whole berry
cranberry sauce
1 c. chopped pecans

Chop the orange sections. Place jello in a bowl; add boiling water. Stir to
dissolve. Add cranberry sauce, pecans, and chopped oranges; mix well. Pour
into an 8 inch square serving dish; cover and chill at least 4 hours or until set.
You can make this several days ahead. Keep covered in the refrigerator until
you are ready to cut and serve.

CUCUMBER DELIGHTS

Marge Kruzan

2 medium/large cucumbers
8 oz. pkg. softened cream
cheese
1 pkg. Hidden Valley Original
dressing

Dill weed
Garlic power
Cocktail rye bread

Pick out cukes that are not too big around as they have more seeds in the
middle. I like to use a fork and score the cuke and use unpeeled. Sometimes,
in the winter they have like a wax coat and then I peel them.
Mix dressing, garlic powder, and cream cheese until smooth. Spread on bread.
Top with a thin cuke slice. Sprinkle with dill weed. Prepare at least an hour
before.

Combine the following:

2 c. ground cranberries
(measure before you grind)

3 c. small marshmallows
%c. sugar

ORANGE AlMOND SALAD

V. tsp. salt

Mix all of the above together and set aside.

Cover and refrigerate overnight.
Add:

2 c. cubed (unpared) red firm
apples
1 c. seedless (red or purple)
grapes, cut in halves

1 tsp. salt
4 Tbsp. sugar
Y2 c. salad oil

Dash of pepper
4 Tbsp. vinegar
Dash of pepper sauce

V. c. almonds

2 Tbsp. sugar

Heat together in a fry pan. Watch, as they burn quickly.

20

1100"99

Marge Kruzan

21

Bring to a boil:

Can mandarin oranges,
drained

Romaine lettuce
Chopped green onions

3 c. water
Sugar
Vinegar

Arrange lettuce and onions on individual salad plates. Arrange oranges and
nuts on top. Pour dressing over all.

Bouillon cubes
Salt

Blend cornstarch with the half cup of cold water and add to mixture. Simmer
for 5 minutes.
Can be refrigerated and then reheated to serve over spinach.
For the salad I use:

ORIENTAL SALAD

Marge Kruzan

Spinach (be sure and take
out the thick veins)
Onions (green ones or sliced
red ones)

'12 c. sesame seeds
Y. to V2 c. sunflower seeds

1 large napa cabbage, finely
chopped

5 green onions, diced

1 (3 oz.) pkg. sliced almonds
2 Tbsp. margarine

1 pkg. Ramen noodles,

You can omit the bouillon cubes and use liquid canned bouillon and this would
take the place of an equal amount of the water.

broken up or 1 c. Rice
Chex or Corn Chex cereal
Mix together cabbage and onions. Saute the remaining ingredients in margarine
and cool on toweling.

CHICKEN SALAD

Dressing:

V3 c. cider vinegar

1V2 tsp. salt
V2 tsp. black pepper
1 tsp. dry mustard
'Y2 tsp. Worcestershire sauce
2 chicken bouillon cubes
Y2 c. cornstarch
V2 c. cold water

1 lb. bacon, fried crisp,
1
3
2
1

Marge Kruzan

diced, and drained
medium onion, diced or 1
Tbsp. onion powder
c. water
c. sugar (white or brown)
c. vinegar (I use rice or
tarragon)

Brown bacon and strain off the grease. You can drain bacon on paper toweling.

22

4 stalks celery, diced
Salt and pepper to taste

4 c. mayonnaise (32 ounce
jar)
1 medium onion, diced or
equivalent using green
onions

Mix together all ingredients for the dressing. Store well and refrigerate until
ready to use. Serve the salad and the dressing together (top with the dressing
to your own taste) or serve them separately and let everyone top the salad to
their liking.

MARGE'S HOT BACON DRESSING
FOR SPINACH SALAD

Sue Bleser

1 lb. cooked, diced chicken
1 lb. rotini noodles

2 Tbsp. soy sauce

%c. oil
V2 c. sugar

Hard-boiled eggs
Sliced fresh mushrooms
Extra crumbled bacon (on
top; optional)

...
...
•

Cook noodles according to package. Drain, rinse, and let cool. Add remaining
ingredients and mix thoroughly. Best if served chilled after having a couple of
hours to blend flavors.

CRANBERRY SALAD

Phyllis Schenning

1 small pkg. strawberry
Jell-0
1 c. very hot water
% c. mayonnaise

V2 c. crushed pineapple,
drained
1 lb. whole cranberry sauce

Dissolve gelatin in hot water. Place in refrigerator until partially set. Remove
from refrigerator. Blend in mayonnaise with rotary beater. Add pineapple and
cranberry sauce, stirring until well mixed. Pour into individual molds or 1 quart
mold. Return to refrigerator until firm.
1100-99

23

Nancy Stoxen

GERMAN POTATO SALAD
3 lb. potatoes (red)
V4 c. diced bacon
V4 c. chopped onion
1 Tbsp. flour
2 tsp. salt

V. tsp. pepper
2j3 c. vinegar

V. c. water
Vz tsp. celery seed
3 tsp. chopped parsley

Cook potatoes in jackets until tender. Cool, peel, and slice thin. Fry bacon until
crisp; pour off most drippings. Add chopped onion; cook 1 minute. Cook flour,
salt, pepper, vinegar, and water for 10 minutes stirring well. Pour over sliced
potatoes; add celery seed and parsley. Mix and serve warm. Yield: 6 portions.

CRANBERRY BANANA SALAD

Frances Schaetten

16 marshmallows
2 large bananas, mashed
1 c. cream, whipped

1 Tbsp, unflavored gelatin
V4 c. cold water
1 (16 oz.) can jellied
cranberry sauce

Soften gelatin in cold water. Heat cranberry sauce and marshmallows until
marshmallows are melted.
Add gelatin and stir until dissolved. Chill until partially thick. Add bananas and
a couple drops of red food coloring if desired.
Fold in whip cream and pour in large mold. Chill.

STRAWBERRY JELLO MOLD
3
1
1
1

1 large pkg. strawberry
banana Jell-0
2 c. water
1 large crushed pineapple,
drained

Frances Schaetten

bananas
pkg. frozen strawberries
small pkg. cream cheese
small ctn. sour cream

Dissolve Jell-0 in hot water. I use pineapple juice from drained pineapple. Chill
till thick. Beat cream cheese and sour cream together.
Add pineapple and bananas to Jell-0. Take V2 Jell-0 mixture and put in mold.
Add cream cheese and sour cream on top and then add remaining Jell-0.

24

•
•

Vegetables

VEGETABLES
••••
••••
••••

EQUIVALENT CHART
.. 1 Tbsp.
.. VB c.
... % c.
.. 1h c.
. 1 c.
.. V1 c.
.. %c.
.. 1,2 c.
. 1 c.
.. 1 lb.

3 tsp ..
2 Tbsp .. .
4 Tbsp .. .
8 Tbsp ..
16 Tbsp ..
5 Tbsp. + 1 tsp.
12 Tbsp ..
48 oz...
oz ....
i 6 oz...... .
i oz....
2 c..
2 pt. ...
1 qt.....

... 2 Tbsp. fat or liquid
... 1 pt.

..... i qt
. 4 c.

c.+ 2 Tbsp.

5fs

/a c.
c.+ 2 Tbsp.
. ...
fl. oz. {3 Tbsp.)
i jigger...
8 to i 0 egg whites..... .
.. 1 c.
12 to 14 egg yolks....
. 1 c.
1 c. unwhipped cream.. . .
... 2 c. whipped
1 lb. shredded American cheese....
.. 4 c.

7

n-z

. 1 c.

1!4 lb. crumbled Bleu cheese ...

1 lemon
Tbsp. juice
1
1 orange...
. .. /:l c. juice
1 lb. unshelled walnuts .... 1Y2 to H'4 c. shelled
2 c. fat... . . .
. .. 1 lb.
1 lb. butter... . . .
..2 c. or 4 sticks
2 c. granulated sugar....
. 1 lb.
3 1h4 c. unsifted powdered sugar..
.. 1 lb.
2% c. packed brown sugar..... .
. .. 1 lb.
4 c. sifted flour.....
.. i lb.

41!2 c. cake flour....
.. 1 lb.
3% c. unsifted whole wheat flour....
. 1 lb.
1
4 oz. ( 1 to 1 /4 c.) uncooked
macaroni...
.. 21f4 c. cooked
7 oz. spaghetti. ...
...... 4 c. cooked
4 oz. (1112 to 2 c.) uncooked
noodles...
28 saltine crackers.. . .
4 slices bread.......
14 square graham crackers...
22 vanilla wafers... ...

..2
.I
.. i
.... 1
.... 1

c.
c.
c.
c.
c.

cooked
crumbs
crumbs
crumbs
crumbs

SUBSTITUTIONS FOR A MISSING INGREDIENT
1 square chocolate (1 ounce)= 3 or 4 tablespoons cocoa plus V2 tablespoon fat
1 tablespoon cornstarch (for thickening) = 2 tablespoons flour
1 cup silted allwpurpose flour = 1 cup plus 2 tablespoons sifted cake flour
I cup sifted cake flour = I cup minus 2 tablespoons sifted all-purpose flour
1
1 teaspoon baking powder = 1/4 teaspoon baking soda plus /2 teaspoon cream of tartar
1 cup sour milk = 1 cup sweet milk into which 1 tablespoon vinegar or lemon juice has been
stirred

1 cup sweet milk = 1 cup sour milk or buttermilk plus % teaspoon baking soda
3/~ cup cracker crumbs = 1 cup bread crumbs
1 cup cream, sour, heavy = % cup butter and 213 cup milk in any sour milk recipe
1 teaspoon dried herbs = 1 tablespoon fresh herbs
1 cup whole milk= %cup evaporated milk and V2 cup water or 1 cup reconstituted nonfat dry

milk and 1 tablespoon butter
2 ounces compressed yeast= 3 {%ounce) packets of dry yeast
1 tablespoon instant minced onion, rehydrated =- 1 small fresh onion
1 tablespoon prepared mustard = I teaspoon dry mustard
1Js teaspoon garlic powder = 1 small pressed clove of garlic
1 lb. whole dates = I 1/2 cups, pitted and cut
3 medium bananas = 1 cup mashed
3 cups dry corn flakes == 1 cup crushed
10 miniature marshmallows= 1 large marshmallow

GENERAL OVEN CHART
Very slow oven ..

.. 250° to 300"F.

Slow oven ..

.. 300' to 325'F.

Moderate oven ..

.. 325° to 375°F.

Medium hot oven ....

.. 375' to 400T

Hot oven ...

.. 400° to 450°F.

Very hot oven ..

. 450° to 500"F.

Of the different sizes of cans 115ed by commercial
canners, the most common are:

8 oz ...
Picnic ...
No. 300 .. , ..
No.1 tall ...
No.303
No.2 .. .
No. 2 1/2 ... .
No.3
No. 10 ...

4 medium zucchini (6 to 7
inches)
1fz lb. bulk mild Italian
sausage
% c. chopped onion
1 garlic clove, minced

Average Contents
. 1 cup
.. 1\-4 cups
. 1% cups
cups
cups
.. 2% cups
.. 3 1/z cups
. .4 cups
. 12 to 13 cups

1 tsp. dried oregano
1 medium tomato, seeded
and diced
1 c. shredded Cheddar
cheese, divided

Cut each zucchini in half lengthwise. Place, cut side down, in a large skillet;
add '12 inch of water. Bring to a boil; reduce heat and simmer until zucchini are
crisp-tender, about 5 minutes. Remove zucchini and drain water.
In the same skillet, cook sausage, onion, and garlic until sausage is browned;
drain fat. Add oregano, corn, and tomato. Cook and stir until heated through.
Remove from the heat and stir in 2/3 cup cheese; set aside.
Scoop out and discard seeds from zucchini. Divide the sausage mixture among
zucchini shells. Place in a greased 13x9x2 inch baking pan. Sprinkle with remaining cheese. Bake, uncovered, at 375° for 12 to 15 minutes or until heated
through. Makes 4 to 6 servings.

POTATO CASSEROLE

Deb Vas

1 small onion, chopped
Shredded cheese
1 c. bread crumbs
1 Tbsp. melted butter

In casserole dish, place hash browns. Mix sour cream, soup, and onion together.
Put mix over potatoes. Sprinkle shredded cheese on top. Sprinkle bread crumbs
over top. Drizzle melted butter over. Bake in a 350° oven for 45 minutes.

BAKED BEANS

Mildred Williams

Dash of cinnamon
%c. catsup
4 slices bacon, diced
1f2 c. to 1 c. corn flakes

2 (No. 1) cans pork and
beans
%c. sugar
1 small onion, diced
Dash of nutmeg
1100-99

Copyright -i'.J 1992 by Cookbook Publishers, Inc.

Arlene Roanhaus

1f2 c. fresh or frozen corn

1 pkg. frozen hash brown
potatoes
1 can cream of chicken soup
1 (16 oz.) ctn. sour cream

CONTENTS OF CANS

Size:

SAUSAGE-STUFFED ZUCCHINI

25

BAKED MASHED POTATOES

Mix beans with sugar, onion, spices, and catsup. Put in greased bean pot or
baking dish. Sprinkle on the bacon and cover with corn flakes. Bake at 375' for
1 hour. Serve warm. Yield: 4 to 6 servings.

Cook potatoes until tender and drain. In large bowl, add milk, salt, and 1 tablespoon butter to potatoes. Beat until fluffy. Fold in egg, sour cream, and cottage
cheese. Mix well. Fold in onions. Place in greased 1V2 quart baking dish. Combine corn flakes and remaining butter and sprinkle over potatoes. Bake, uncovered, at 350' for 20 to 30 minutes or until crumbs are lightly browned. Makes
4 to 6 servings.

2 Tbsp. onion, chopped
2 c. soda crackers, broken up
Salt and pepper to taste
12 oz. Swiss cheese, cut up

1 can creamed corn
1 can whole kernel corn
2 eggs
% c. canned milk
4 Tbsp. butter

1 c. (8 oz.) sour cream
1 c. small curd cottage
cheese
5 green onions, finely
chopped
1 c. crushed corn flakes

2 lb. potatoes, peeled and
quartered
%c. milk
Y2 tsp. salt
2 Tbsp. butter, divided
1 egg, beaten

Mildred Williams

CORN BAKE

Sue Bleser

Mix all together and bake 1 hour at 325'.

WHIPPED POTATO CASSEROLE

HERBED SPINACH BAKE

Rosemary A/by

2 Tbsp. butter, softened
%c. milk
2 Tbsp. onion, chopped
Vz tsp. Worcestershire sauce
% tsp. rosemary or thyme,
crushed

1 (10 oz.) pkg. frozen
chopped spinach, cooked
and drained
1 c. cooked rice
1 c. Cheddar cheese,
shredded
2 eggs, slightly beaten

•

Marge Kruzan

2 tsp. onion powder
Pepper and salt
Chives (dried or frozen)
8 oz. (1 stick) butter
2 tsp. paprika (optional)

5 lb. potatoes, peeled,
cooked, and mashed
8 oz. cream cheese (room
temperature)
8 oz. sour cream
2 tsp. garlic powder

Pare and cook the potatoes in salted water until tender. Drain well and mash.
Beat in the cream cheese and the sour cream until lightly and fluffy. Beat in the
seasonings. Place in a greased casserole dish. Dot with the butter. Sprinkle
with paprika. Bake at 325' for 20 to 30 minutes. Watch it. You can adjust all of
the seasonings to suit your own taste.
Potatoes should be room temperature before you bake them. You can make
several days ahead and store in the refrigerate or can be frozen. My original
recipe said that this should serve 12 persons.

Combine all ingredients. Pour into 9x1 0 inch baking dish. Microwave on HIGH
8 to 10 minutes. Turn mixture once during cooking. Serves 6.

Basically, this is almost the same as a 2X baked potato, without the skins.

Gail Kluender

SCALLOPED CORN

% lb. soda crackers (approx.
2 (16 oz.) cans cream style
1"'12 sleeves of crackers)
corn
1
Tbsp.
butter or margarine
2 eggs
2 c. milk
Empty corn into 2V2 quart casserole. Beat eggs lightly. Add to corn along with
the milk and mix. Add crushed crackers and mix. Top with butter. Place in 375°
oven for 45 to 55 minutes or until lightly browned.

26

•
•
•
•

.

1100-99

27

Marge Kruzan

CABBAGE CASSEROlE
1 large head cabbage,
shredded (about 12 c.)
1 chopped onion (or use
onion powder)
6 Tbsp. butter, divided
1 (10% oz.) can cream of chix
soup or cream of
mushroom

8 oz. grated Cheddar cheese
Salt and pepper to taste
V4 c. dry bread crumbs

SWEET POTATO CASSEROlE

Patti Stolfi

'12 c. melted margarine
2 eggs, well beaten
1 tsp. vanilla
V3 c. milk

3 c. (2 - 40 oz. cans) mashed,
cooked (or canned) sweet
potatoes
1 c. sugar
Topping:

Cook cabbage in boiling salted water until tender; drain thoroughly. In a large
skillet, saute onion in 5 tablespoons butter until tender. Add soup and mix well.
Add cheese; heat and stir until melted. Remove from the heat. Stir in cabbage,
salt, and pepper. Transfer to an ungreased 2 quart baking dish. In a small skillet,
melt remaining butter. Cook and stir crumbs in butter until lightly browned;
sprinkle over casserole. Bake, uncovered, at 350' for 20 to 30 minutes or until
heated through. Yield: 6 to 8 servings.

V2 c. packed brown sugar

2'12 tsp. margarine

V4 c. flour

'12 c. chopped pecans

Preheat oven to 350'. Combine sweet potatoes, sugar, margarine, eggs, vanilla,
and milk. Mix well and place mixture into a buttered 2 quart casserole. Sprinkle
with topping. Bake 25 to 30 minutes or until bubbly and golden. Makes 8
servings.

Topping: Combine all topping ingredients with pastry blender until well mixed.

SAVORY BREAD AND PASTA STUFFING

DON' A FAVORITE VEGETABlE
CASSEROlE

Patti Stolfi

1 can French fried onion
rings
1 small pkg. Velveeta cheese,
sliced V4 inch thick
5 slices bread
V2 c. milk
V4 c. margarine

1 (10 oz.) pkg. frozen lima
beans (or canned)
1 ( 10 oz.) pkg. frozen peas
and carrots
1 (10 oz.) pkg. frozen French
style green beans
1 (8 oz.) can mushrooms,
drained
1 can cream of mushroom
soup

Preheat oven to 325'. Cook vegetables first. (Note: Start with lima, if frozen
and cook 3 or 4 minutes longer; if canned do not cook, but add after other
vegetables have cooked.) Drain mushrooms. Mix vegetables and mushrooms
with soup and milk. Place in 9x13 inch pan. Cover top of vegetables with
Velveeta slices. Top cheese with French fried onion rings. Trim crusts from
bread and cut into cubes. Melt margarine and mix with bread cubes. Place on
top of casserole. Bake for 45 to 60 minutes, or until golden and browned on
top.

28

1'12 c. macaroni shells (7 oz.
pkg.) cooked as pkg.
directs and drained
1% tsp. poultry seasoning
'12 tsp. rubbed sage
V4 tsp. pepper

2 c. sliced celery
1 c. shredded carrots
1 c. chopped onion
V3 c. margarine or butter
2 c. water (3V2 c.)
4 tsp. chicken-flavor instant
bouillon (5'12 tsp.)
16 c. dry bread cubes (about
28 slices)

In skillet, cook celery, carrots, and onion in margarine. Add water and bouillon;
cook until bouillon dissolves. In bowl, combine remaining ingredients; add
bouillon mixture. Mix well. Loosely stuff turkey just before roasting; place
remaining stuffing in greased baking dish. Bake, covered, at 350' for 30 minutes
or until hot. Refrigerate leftovers. Makes about 3 quarts.

SCAllOPED CORN

Frances Schaetten

1 can whole kernel corn
1 can cream style corn
'12 pt. whipping cream

1 stick butter
1 box Jiffy corn bread mix

Mix together. Bake at 350' for 45 minutes.
1100-99

29

LORI'S ZUCCHINI

Frances Schaetten

Y2 c. melted butter
1 onion, chopped

4 c. ground zucchini
1 egg
1 c. cracker crumbs

Bake at 375" for 1 hour. Add Colby cheese and bake 15 minutes longer.

SWEET AND SOUR RED
CABBAGE

Frances Schaetten

3 tsp. vinegar
V. c. brown sugar
Salt and pepper

1 large red cabbage
2 Tbsp. butter
2 green onions
3 cloves
3 green apples, cut in
quarters

Wash cabbage and cut fine. Saute green onions in butter. At the bottom of a
big pan. Add remaining ingredients. Simmer over low heat.

BAKED HASH BROWNS

Frances Schaetten

1 (32 oz.) pkg. hash browns
(use the nuggets, not
shredded), partially
thawed
1 can cream of potato soup

1 can cream of celery soup
1 large ctn. sour cream
2 c. shredded sharp Cheddar
cheese

Mix soups and sour cream together with grated onion, salt, and pepper. Add
potatoes. Put in 9x13 inch pan. Bake, uncovered, at 325° for 2 hours.

COWBOY BEANS

Frances Schaetten

2 strips bacon, cooked and
crumbled
1 medium onion
1 lb. ground beef
2 lb. cans pork and beans
1 can stewed tomatoes

2 small cans buttered beans

V. c. Karo syrup
1 c. ketchup
V. c. brown sugar
Y2 tsp. dry mustard
1 tsp. salt

Brown meat; mix the rest of the ingredients with meat and stir. Sprinkle top
with crumbled bacon. Bake at 375" for 1 hour.

30

BROCCOLI CASSEROlE
2 (10 oz.) pkg. frozen,
chopped broccoli
1 pkg. brown wild rice
1 large jar Cheez Whiz
2 cans cream of mushroom
soup

Martha Hattory O'Neal

Chopped onion
Chopped celery
Butter

Saute onion and celery in butter. Add all ingredients together. Pour in a casse·
role. Bake at 350° for 1hour.

PARMESAN POTATO ROUNDS
4 medium red potatoes,
thinly sliced
1 small onion, thinly sliced
and separated into rings
3 Tbsp. butter or margarine,
melted

Nancy Stoxen

V. c. grated Parmesan cheese

V. tsp. salt

'Is tsp. pepper
'Is tsp. garlic powder

Place half of the potatoes in a greased 2 quart or 11x7x2 inch baking dish. Top
with onion and remaining potatoes; drizzle with butter. Sprinkle with Parmesan
cheese, salt, pepper, and garlic powder. Bake, uncovered, at 450° for 25 to 30
minutes or until the potatoes are golden brown and tender. Yield: 4 servings.

RED CABBAGE

Christa Kuerschner

1 small head red cabbage,
shredded
1 Tbsp. sugar
4 Tbsp. vinegar
1 small bay leaf
4 to 5 whole cloves
1 large tart apple (Mcintosh
or Granny Smith), peeled
and quartered

1 Tbsp. Crisco
1 small onion, diced
1 c. water
1 Tbsp. corn starch
V. c. water
Salt and pepper to taste

Melt Crisco in saucepan; add onion and cook until golden, but not brown. Add
shredded cabbage, sugar, vinegar, bay leaf, cloves, salt and pepper, apple, and
water. Bring to a boil, then simmer over low heat until cabbage is tender. If
water evaporates, add a little more ever so often. Mix corn starch with water
and add to the juice of the cabbage until slightly thickened. Bring to a boil again
and let it cook for a couple more minutes before turning off the heat.
1100-99

31

FREEZER CORN

Frances Schaetten

Combine all in 2 quart casserole; mix well. Cover and bake 35 to 40 minutes
at 350°.

Y2 stick butter
1 Tbsp. salt

8 c. corn
1 c. water

Cook on stove 4 minutes. Cool and freeze.

SCAllOPED CHEESE POTATOES

Nancy Stoxen

4 lb. potatoes, peeled and
% c. butter or margarine,
thinly sliced
divided
2 c. (8 oz.) shredded sharp
2 (10% oz.) cans condensed
cream of mushroom soup
Cheddar cheese, divided
(undiluted)
In a large bowl, combine potatoes and soup. Layer half of the mixture in a
greased 13x9x2 inch baking dish. Dot with half of the butter and sprinkle with
half of the cheese. Repeat layers. Bake, uncovered, at 350" for 60 to 70 minutes
or until the potatoes are tender. Yield: 12 servings.

COOKOUT POTATOES

Nancy Stoxen

4 c. cubed hash brown
potatoes, thawed
'12 c. chopped celery
'12 c. chopped green pepper
V3 c. butter or margarine,
melted

2 Tbsp. finely chopped onion
1 Tbsp. minced fresh parsley
1 tsp. salt

Combine all of the ingredients. Place on double thickness of heavy-duty foil
(about 28x18 inches). Fold foil around the potato mixture and seal tightly. Grill,
covered, over medium heat for 45 to 50 minutes or until the potatoes are tender.
Yield: 6 to 8 servings.

BAKED BEANS

Wayne Nelson

% c. brown sugar
%c. catsup
2 Tbsp. chopped onion
'12 tsp. salt
V2 tsp. garlic sauce

1 (16 oz.) can pork and
beans
1 (15 oz.) can kidney beans,
drained
1 (17 oz.) can lima beans
'12 lb. wieners, cut into 1'12
inch pieces

32

1100-99

33

t€

S~tON

MAIN DISHES

MEAT ROASTING GUIDE
Weight
Pounds

Cut
BEEF
Standing rib roast
("1 0 inch) ribs
(If using shorter cut (8-inch)
ribs, allow 30 min. longer)

4

8

4

Rolled ribs

6

Rolled rump
(Roast only if high quality.
Otherwise, braise.)

5
3

Sirloin tip
(Roast only if high quality.
Otherwise, braise.)

3

LAMB
Leg

Approx.
Time (Hours)
(325° oven)

2
21f2

i40° (rare)
160° (medium)
170° (well done)

1%

2 1/2

140° (rare)

3
4%

160° (medium)
170° (well done)

2
2'h
3

140° (rare)

3
3Y4
4

140° (rare)

2%

140° (rare)

160° (medium)
3%

'170° (well done)

n·:;.

8

3
3%

175° (medium)
;soc (well done)

4

175° (medium)
180'" (well done)

5

2%to3

6

3%
3 to 31!2

3 to 5

160° (medium)
170° (well done)

2114

41/~

VEAL
Leg (piece)
Shoulder
Rolled shoulder

160° (medium)
170° (well done)

140~ (rare)
160° (medium)
170"' (well done)

2

6

Internal
Temperature

170° (well done}
170° (well done)
170'' (well done)

POULTRY ROASTING GUIDE
Approx. Total
Roasting Time

Type of
Poultry

Ready-ToCook Weight

Oven
Temperature

TURKEY

6 to 8 lb.
8 to 121b.
12 to 16lb.
16 to 20 lb.
20 to 24 lb.

325°
325°
325"
325"
300°

2% to 3 hr.
3 to 31fz hr.
31f2 to 4 hr.
4 to 4% hr.
5 to 6 hr.

CHICKEN
(UnstuHed)

2 to 2112 lb.
2 1/2 to 4 lb.
4 to 8 lb.

400''
400"
325"

1 to 1112 hr.
11!2 to 2 1/~ hr.
3 to 5 hr.

DUCK
(UnstuHed)

3 to 51b.

325°

21;·2 to 3 hr.

NOTE: Small chickens are roasted at 400" so that they brown well in the short cooking
time. They may also be done at 325° but will take longer and will not be as brown. Increase
cooking time i 5 to 20 minutes for stuffed chicken and duck.

••••

••••

••••

ITALIAN SAUSAGE IN A CROCK POT
12 sausages
1 can tomato paste
1 can tomato·sauce
2 cans Hunts Special sauce
1 can water

Baley Thuemmber

1 Tbsp. Italian seasoning
1 Tbsp. oregano
1 Tbsp. minced onion
1 dash of garlic powder

Put all together in a crock pot on LOW for 5 to 8 hours on HIGH for 2 to 3 hours.
Serve with buns and grated Mozzarella cheese.

SMOKED BUTT

Darlene Carr

Cover a smoked butt in kettle with cold water. Bring to a boil. Simmer 1 hour
per pound. Remove from water. Make 5 diagonal cuts. Insert mustard and onion
slices in cuts. Put whole cloves in and cover with brown sugar. Bake in 350°
oven Y2 hour.

CORNED BEEF CASSEROlE
1 (6 oz.} pkg. macaroni
1 (12 oz.} can corned beef,
chopped
% lb. American cheese,
cubed

Mildred Williams

1 c. cream of chicken soup
1 c. milk
V2 c. chopped onion
% c. buttered bread crumbs

Cook macaroni. Drain and rinse. Combine remaining ingredients except crumbs
and alternate with layers of macaroni in greased casserole. Top with crumbs.
Bake at 350° for 1 hour.

SMORGASBORD "SIT-ON"
SANDWICH

Mary Miles

One loaf of round bread (cut top off). Hollow out inside and spread insides and
bottom with mayonnaise.
Copyright::. 1992 COOKBOOK PUBLISHERS,INC.

1100-99

35

Layer in order:

Marinated artichokes
Sliced black olives
Sliced turkey
Sliced salami
Sliced tomato

Sliced tomato
Sweet onions
Sliced ham
Sliced tomato
Sliced turkey
Swiss cheese or Provolone

Put top back on bread. Wrap bread good in Saran Wrap. "Sit on it" to push it
down. Let sit in refrigerator one hour for flavor. Fun for company to help or at
parties.

BREAKFAST BURRITOS

Mary Miles

4 eggs, beaten
12 flour tortillas (8 inch size)
Yz c. shredded Cheddar
cheese
Picante sauce
Sour cream

1 lb. bulk pork sausage
% c. diced onion
% c. diced green or sweet
red peppers
1% c. frozen southern-style
hash browns

cook until beef is tender, about 8 hours. Turn off crock pot. Meanwhile, during
last 15 minutes of cooking time, cook noodles according to package directions.
Drain; transfer to serving platter. Remove '12 cup cooking liquid from meat
mixture stir into sour cream mixture back into meat mixture. Top noodles with
stroganoff.
Your time in the kitchen: 15 minutes. Ready to serve in 8 hours and 15 minutes.

NANA ANN'S FAMOUS CHICKEN
BAKE
4 boneless chicken breasts
Vz c. butter or margarine
Salt and pepper to taste
1 c. raw rice (not Minute
rice}

Ann Augustin

1 can cream of mushroom
soup
1 can cream of celery soup
1 can cream of chicken soup

Brown chicken on both sides in butter. Season chicken. Set aside. Mix rice and
soup and put in buttered casserole. Bake this mixture at 300" for 1 hour, covered
with aluminum foil. Remove from oven; lay chicken on rice mixture and bake
for an additional 45 minutes at 350°, covered.

Brown sausage. Add onion and pepper; cook until tender. Drain grease. Add
potatoes; cook 6 to 8 minutes until tender. Add eggs and stir. Cook until eggs
set.
Prepare tortillas by browning in hot oil in large skillet 5 seconds each side, or
heat in microwave 45 to 60 seconds.

CHICKEN ROll UPS

Divide filling mixture between 12 tortillas. Place filling down the center of each.
Sprinkle with cheese. Fold bottom of tortilla up and sides towards each other.
Use picante sauce and sour cream on the side.

3 boneless chicken breasts
12 pieces thick boiled ham
6 pieces Swiss cheese

SlOW-SIMMERED STROGANOFF

Cathy Curby

1 onion, halved and cut
crosswise into % inch
thick slices
1 (10 oz.} pkg. mushrooms,
sliced
%c. red wine
V. c. sour cream
8 oz. egg noodles

% c. all-purpose flour
1 tsp. dried thyme
Vz tsp. coarse black pepper
% tsp. salt
1% lb. boneless beef chuck
roast, cut crosswise into %
inch thick, 3 inch long
slices

In 4 quart crock pot combine flour, thyme, pepper, and salt. Add beef; toss to
coat. Top beef with onions and mushrooms. Pour wine over. On LOW setting,

36

Ann Augustin

1 can cream of chicken soup

Vz c. white wine
Vz c. sour cream

Cut breasts in halves. Roll up with 2 pieces of ham and 1 pieces of cheese
inside chicken. Secure with toothpicks (not plastic). Combine soup, wine, and
sour cream. Pour over rolled chicken in a 9x13 inch casserole dish. Cover with
foil. Bake 1 '12 hours at 325°.

EASY CHICKEN A LA KING
2 lb. chicken breasts, cooked
and diced
1 can cream of mushroom
soup

1 can cream of chicken soup

% c. diced onion

Vz c. diced green peppers
1jz c. milk

Mix all in pan and heat thoroughly. Serve over rice.
1100-99

Ann Augustin

37

GRANDPA BOWDEN'S FAMOUS
BAKED BEANS
1
1
1
1

1 lb. bacon
1Vz lb. ground beef
1 large can pork and beans
1 (15 oz.) can white navy
beans

Ann Augustin

can butter beans
c. brown sugar
c. bar-b-que sauce
pkg. dry onion soup mix

Fry bacon. Drain and break into small pices. Brown beef and thoroughly drain.
Combine all ingredients and place in casserole dish. Bake at 350" for 1 hour.

NANA MAE'S RENOWNED
BAR-B-QUE

Ann Augustin

5 lb. ground beef
Chile powder
Salt and pepper

3 onions, sauteed
2 bottles chile sauce
4 bottles ketchup

..
..
•
•

ITALIAN BEEF

Marge Kruzan

3 to 4 lb. beef roast
(something that will slice
well)
1 pkg. dry onion soup mix
1 tsp. oregano
1 tsp. garlic powder

1 tsp. anise seed

1 tsp. sweet basil
2 tsp. dry parsley
Dash of pepper
4 cans beef broth (or more;
you can use low sodium)

Put the meat in a pan with a tight cover. Mix all the dry ingredients together
and put half on top of the meat. Turn meat over and put rest of seasonings on
other side.
Pour 2 cans of beef broth or consomme in pan, doing in such a way that all
the seasonings are not removed from the meat. Cover and cook in a slow oven
300" for 2 to 3 hours. Or you can use a slow cooker.
Remove meat from pan, leaving seasonings in the juice. Refrigerate meat immediately, covered. Slice when cool. You can do it when it is warm, but it slices
better when cold. I always trim off the fat.
Refrigerate the juice and then remove any grease that hardens on top. You
may have to add more broth. You can use the dry bouillon, but you have to
be careful because some of that is very salty.

Mix ketchup, chile, and onions. Simmer % hour. Fry meat to remove fat; do
not brown. Mix all together; add seasonings and simmer Y2 hour.

You then return the meat to the pan and reheat and serve hot. This freezes
well.
In the summer, when I have fresh herbs, I use them but of course you use
more. You can adjust the amounts on any of the seasoning, to suit your taste.
I have even used a good pot roast and this is ok but you have small slices of
the beef.

TERIYAKE-MARINATED STEAK

Marge Kruzan

It is good to add green pepper slices or rings, or hot peepers, but my family
objects to this and so I just serve them on the side.

Beef pot-roast or a round steak. Any kind will work as long as it is at least 1 y,
inches thick. I usually use a boneless chuck roast (2 to 4 pounds).
Marinade:

DEliCIOUS OVEN CHIX

% c. prepared teriyake sauce

1 tsp. dry ginger
1 tsp. garlic powder or fresh
(use amount to suit your
taste buds)

2 Tbsp. wine (you can use
any kind that you might
have open. It you drink it,
it is good to cook with!!

If you want to add other seasonings you can.
Combine the marinade ingredients; mix well. Place meat in plastic bag; turn
to coat. Close bag and store in refrigerator at least 8 hours or longer. Turn often.
Remove steak form marinade and throw marinade away. Cook on grill until
done to your liking. No matter what meat you use, it will get tender and be
very tasty. Carve crosswise in thin slices.

38

Marge Kruzan

2 c. crushed corn flakes
1 c. grated Parmesan cheese
1 tsp. salt
V4 tsp. pepper
Vz tsp. garlic powder

2 c. prepared Ranch salad
dressing
2 to 3 lb. boneless, skinless
chix breasts

You can change the seasonings to suit your own taste. I did add some pecan
meal that I had brought home from GA.
Combine the first 5 ingredients. Mix. Put dressing in another bowl. Toss chix
in dressing and then roll in corn flake mix. Place in a well greased baking pan.
Bake, uncovered, at 400° for 12 to 15 minutes. Turn if you want to.
1100·99

39

Lay 1 whole trimmed round steak in a 13x9 inch cake pan. Layer 8 to 10 slices
of bacon on top of round steak. Peel whole carrots and slice thin. Layer on top
of round steak and bacon. Layer quartered onions on top. Put second whole
trimmed round steak on top. Pour can of tomato sauce on top and layer mushrooms on top. Cover with aluminum foil and bake at 350' for 2 hours.

Original recipe suggested using this for chix nuggets. If you do this you would
cut the chix in smaller pieces an use the leftover Ranch dressing for dipping.

SHEPHERD'S PIE

Donna Storms

6 c. prepared, mashed
potatoes
1 Tbsp. Dijon mustard
3 Tbsp. dehydrated onions
or 1 bunch green onions,
finely chopped
1 tsp. chopped parsley
Garlic powder

1% lb. ground beef
2 medium onions, chopped
1 can cream of mushroom
soup
1 pkg. brown gravy mix
1% c. water
1 (16 oz.} pkg. frozen mixed
vegetables

QUICK MEATLOAF

Kathy Jandula

V2 c. 8.8.0. sauce
'12 pkg. Lipton onion soup

1V2 lb. ground beef
15 saltine crackers
2 eggs

% c. cubed Cheddar cheese

Use a 2'1' quart glass casserole dish and put ground beef, crumbled cracker
crumbs, and eggs in it. Put remaining ingredients on top. Mix well with hands.
Form meat mixture into the shape of a doughnut, leaving a hole in the center.
Put in microwave on HIGH for 15 to 20 minutes, until meat is done through.

Preheat oven to 350'. Brown ground beef and drain. Add chopped onion; cook
about 5 minutes till onions are soft. Add garlic powder to taste. Add cream
of mushroom soup, gravy mix, and water. Mix well and heat through. Rinse
vegetables and drain; add to meat mixture. Simmer 5 to 10 minutes. Transfer
to 4 quart ovenproof casserole. Add mustard, onion, and parsley to mashed
potatoes; mix thoroughly. Cover meat mixture with potatoes. Bake 1 hour at
350'.

PORK CHOPS AND CREAM CORN
STUFFED SHELLS

Judy Schwartz

Bonnie Brown

1 (12 oz.} box large shells
1% lb. hamburger
1 large can tomato sauce
1 tsp. oregano
1 tsp. garlic powder
1 tsp. salt

Brown pork chops. Layer bottom of roaster with corn. Place pork chops on top
with a slice of raw onion on each chop. Repeat until roaster is full. Be sure to
top off with cream corn. Leave cover on. Put in oven at 350' for approximately
1 hour. Take cover off for the last 10 minutes.

Boil shells in 1 teaspoon salt and 1 teaspoon cooking oil. Cook until very soft.
Rinse well in cold water. Brown meat and onion. In bowl, mix salt, garlic powder,
oregano, and cheeses. Add cooled meat. Stir well and stuff in cold shells. Put
in baking dish or cake pan. Pour tomato sauce over. Bake at 350' for 30 minutes.

MEAT LOVERS PIGS IN THE
BLANKET

Kathy Jandu/a

2 onions, quartered
1 small can tomato sauce
1 small can mushrooms

2 round steaks (thin,
boneless, and trimmed}
V2 lb. lean bacon
3 whole carrots

40

Onion
Roaster pan

Pork chops
Cream style corn

8 oz. shredded Colby cheese
12 oz. shredded Mozzarella
cheese
8 oz. Parmesan
1 (14 oz.} dry curd cottage
cheese (optional}

QUICK AND EASY POT ROAST

•
-

2% lb. boneless beef sirloin
roast
1 (10.7 oz.} can cream of
mushroom soup

Judy Kluender

1 pkg. Lipton onion soup mix
1V2 c. red wine (Cabernet}

Place meat in casserole or roasting pan. Smear on the mushroom soup. Sprinkle
on the dry soup mix. Pour red wine around meat. Cover and bake at 325' for
2112 to 3V2 hours. Remove cover after first hour until tender and a thick gravy
has formed.
1100·99

41

CHICKEN SWISS

Judy Kluender

8 to 10 oz. herb seasoned
croutons
V. c. water
3 Tbsp. butter

4 to 6 boneless chicken
breasts
8 oz. sliced Swiss cheese
1 (10% oz.) can cream of
celery soup

Preheat oven to 350'. Put chicken breasts in a 9x13 inch baking dish. Layer
Swiss cheese on chicken. Mix soup with V4 cup water and pour over Swiss
cheese. Sprinkle croutons on top of soup. Drizzle melted butter on top of
croutons. Bake at 350' for 1 hour.

SUNDAY BRUNCH
CASSEROlE (4)

Judy Kluender

3 c. frozen hash browns,

1 c. diced, cooked ham

thawed
1 c. Monterey Jack cheese,
shredded

1 c. Swiss cheese, shredded
4 beaten eggs
1 c. half & half

Press potatoes on paper towels to remove moisture. Grease casserole bowl.
Arrange potatoes on bottom. Bake at 400' 20 minutes; let stand 10 minutes.
Lower heat to 350'. Layer cheese, ham, and cheese into casserole. Mix eggs
and half & half. Pour over top. Bake 25 minutes. Let stand 5 minutes.

GRANDMA BEIMER'S HAM lOAF
1V2 lb. ground smoked ham

KUGEUS (POTATO DISH)
5 lb. potatoes (Idaho)
1 c. milk
1 small onion
V2 lb. bacon

Violet Melesha

V2 stick butter or margarine
1 tsp. salt
Pepper to taste
5 beaten eggs

Dice bacon and onion fine and saute in butter or margarine. Grate potatoes;
add all ingredients including bacon grease. Mix well. Pour into 9x13 inch baking
pan that has been well greased. Bake in preheated 425° oven for half an hour.
Turn oven down to 350' and continue to bake for 1 hour and 15 minutes until
nicely browned on top. It should shrink from sides of pan; cut in squares to
serve.

SHRIMP DEJONGHE

Ed Landa

1% lb. shrimp
Y2 c. drawn butter

4 garlic cloves
2 tsp. parsley

1 c. croutons (small)

Paprika
Preheat oven to 400'. In a saucepan cook down y, pound of butter till it separates. Draw off the top butter leaving the white milk behind. Discard the milk;
clean the pan and put the drawn butter back in. To this add 4 cloves of garlic
that you have crushed. Simmer on low heat for 20 minutes. Do not brown.
Remove garlic from butter. In four individual casseroles divide the shrimp which
have been peeled and deveined. Pour butter up to the edges of the shrimp.
Add croutons to each. Sprinkle with parsley and paprika. Cover and bake at
400° or 20 minutes. Serves 4.

Judy Kluender

1Y2 lb. lean fresh pork

lONDON BROil

Grind these 2 together.

Y2 tsp. salt and pepper

2 eggs, beaten

1 tsp. onion juice
Y2 c. quick oats (oatmeal)
Y2 c. crumbs

1V. c. tomato juice
8 whole cloves (for top)

Mix all together except cloves and V4 cup tomato juice. Put into pan. Pour rest
of tomato juice over top. Stick in cloves. Bake 2V2 hours at 325' to 350'.

42

Jeannie Ownby

Marinade:

V2 c. wine vinegar
V2 c. oil

V2 c. soy sauce
Dash of garlic powder

Mix all ingredients and pour over meat. Let marinate for 24 hours in refrigerator.
Broil at least 4 minutes on each side or until desired doneness is achieved.
1i00-99

43

CHICKEN BROCCOLI CASSEROLE
1 medium chicken, cooked
and chipped
2 pkg. frozen broccoli
2 cans cream of chicken
soup

Jeannie Ownby

1 tsp. lemon juice
1 c. mayo
Vz tsp. curry powder
1Vz c. grated Cheddar cheese

In large bowl, combine all ingredients and mix thoroughly. Put in casserole
dish. Bake at 350" for 25 to 30 minutes.

GRANDMA'S CHICKEN
CASSEROLE
6 slices bread
3 c. diced, cooked chicken

Vz
Vz
V4
V2

c. chopped onion
c. chopped celery
c. chopped green pepper
c. mayonnaise
% tsp. salt
Dash of pepper

Linda Myers

1 {4 oz.) can mushrooms,
drained
2 eggs, beaten
1Vz c. milk
1 can cream of chicken soup
Vz c. shredded American
cheese

Cube bread; spread y, the cubes in a greased 8x8 inch baking dish with deep
sides. Combine chicken, onions, celery, green pepper, mayonnaise, and salt
and pepper. Spread over cubed bread in baking dish. Arrange mushrooms over
chicken mixture. Sprinkle remaining bread cubes over mushrooms. Combine
egg and milk; pour over bread pieces. Cover pan and chill 1 hour or overnight.
Before baking, spread cream of chicken soup on top. Bake at 350" for 1 hour.
Sprinkle cheese on top for the last few minutes of baking.

In 10 inch skillet, melt 4 tablespoons of butter. Add garlic and chicken, turning
occasionally until golden brown. Place chicken on serving platter; keep warm.
Add remaining butter to drippings in pan. Melt butter and add lemon juice.
Add green onions and mushrooms. Continue cooking until heated through.
Spoon over chicken. I serve this with rice also.

POTATO SAlAD FOR A PICNIC

Gertrude Fremling

Radishes and ripe (or green) olives add color and contrasting texture to a tangy
potato salad made from marinated potato cubes. The cooked potatoes are
chilled in the refrigerator in a marinade of vinegar and oil for at least 1 hour
before the rest of the ingredients are added.
Green onions, used in the salad because of their mildness, are sliced thin and
added to the potatoes along with sliced olives, radishes, and that crunchy old
standby, celery. Mayonnaise is added just before serving.

4 c. cubed and cooked
potatoes
2 Tbsp. salad oil
2 Tbsp. vinegar
1 c. ripe (or green) olives
1 c. sliced celery
4 green onions

6 radishes
4 hard cooked eggs
Salt
Vs tsp. paprika
2 Tbsp. minced parsley
2/3 to 1 c. mayonnaise

Combine potatoes with oil and vinegar; set aside to marinate for about 1 hour.
Cut olives and celery into slices and cut onions and radishes into thin slices.
Shell and cut eggs into eighths. Combine with potatoes, paprika, and parsley.
Salt to taste. Add mayonnaise, mixing lightly, just before serving.

PORK TENDERlOIN PATTIES IN
GRAVY

Nancy Stoxen

Kirstin Hautginger

CHICKEN PICCATA
6 Tbsp. butter

V4 c. milk

1 tsp. fresh minced garlic
2 Tbsp. lemon juice
1 c. green onions, sliced 1
inch
1 c. fresh mushrooms, sliced

1 egg, slightly beaten
V3 c. all-purpose flour
% c. crushed corn flakes
V. tsp. salt
Pepper
2 to 4 boneless, skinless
chicken breasts

In a small bowl, combine milk and egg. Combine flour, corn flakes, salt, and
pepper. Dip chicken into milk mixture, then into flour mixture turning to coat.

44

Loin of pork {tenderloin)
1 to 2 cans condensed cream
of mushroom soup
(enough to cover meat)
Crisco shortening or Pam

Crisco oil or your favorite
Garlic salt
Pepper
Egg

Milk

Cut pork loin approximately 1 inch thick. Pour or slice to make cutlets approxi·
mately the size of small hamburger patties. Dip patties in a beaten egg milk
mixture and coat with corn flake crumbs. Brown in oil; place in a greased Pyrex
casserole dish. Season to taste.
Prepare cream of mushroom soup, diluted with V2 can milk, and y, can water.
Pour pan drippings and hot soup over the patties; cover the casserole dish.
1100-99

45

"''
'E

PIZZA TOT CASSEROlE

Bake at 350° for 1 hour. Soup and meat juices create an excellent gravy. Serve
with mashed potatoes and your choice of vegetable.

HEARTY HAMBURGER
CASSEROLE
1 lb. ground beef or chuck
1 (19 oz.) can ready to serve
chunky vegetable soup
1 (6 oz.) pkg. instant stuffing
mix

1 (4V2 oz.) jar sliced
mushrooms, drained
2 c. (8 oz.) shredded
Mozzarella cheese
1 (32 oz.) pkg. frozen tater
tots

1 lb. ground beef
1 medium green pepper,
chopped
1 medium onion, chopped
1 (11 Vs oz.) can condensed
Italian tomato soup
(undiluted)

Nancy Stoxen

Nancy Stoxen

In a skillet, cook the beef, pepper, and onion until meat is no longer pink; drain.
Add soup and mushrooms. Transfer to a greased 13x9x2 inch baking dish. Top
with cheese and potatoes. Bake, uncovered, at 400° for 30 to 35 minutes or
until golden brown. Yield: 6 to 8 servings.

V2 c. shredded Cheddar
cheese

CHill RICE

In a skillet, cook beef until no longer pink; drain. Stir in soup and set aside.
Prepare stuffing mix according to package directions. Spoon half into a greased
2 quart baking dish. Top with beef mixture, cheese, and remaining stuffing.
Bake, uncovered, at 350" for 30 to 35 minutes or until heated through. Yield:

Jeannie Ownby

1 medium chopped onion
1 tsp. black pepper
2 c. shredded Cheddar
cheese

3 c. cooked rice
8 oz. cottage cheese
8 oz. sour cream
2 cans chopped green chilies
1 bay leaf

4 servings.

Saute chopped onions in butter until/imp. Mix all ingredients together; place
in baking dish. Bake at 325° for about 30 minutes.
Nancy Stoxen

TASTY MEAT PIE
1 lb. ground beef
1 small onion, chopped
1 (11 oz.) can condensed
beef with vegetables and
barley soup (undiluted)
1 (10% oz.) can condensed
golden mushroom soup
(undiluted)
3 medium uncooked
potatoes, cut into Y2 inch
cubes

FRIED RICE

4 medium carrots, sliced Vs
inch thick
'14 tsp. salt
Vs tsp. pepper
Pastry for double-crust pie (9
inches)

In a skillet, cook beef and onion until meat is no longer pink; drain. Add the
soups, potatoes, carrots, salt, and pepper; mix well. Divide between 2 un·
greased 9 inch pie plates. On a floured surface, roll pastry to fit the top of each
pie; place over filling. Seal and flute edges; cut slits in top. Bake at 350° for 45
to 50 minutes or until golden brown. Let stand on a wire rack for 15 minutes
before serving. Yield: 2 pies (6 servings each).

46

Kathy Jandula

3 Tbsp. soy sauce
3 c. long grain rice
3 beaten eggs
1 small onion
Y2 lb. bacon
Chop y, pound bacon and fry until crisp. Drain all but y, cup bacon grease.
Remove bacon and fry onion in bacon grease. Add cooked long grain rice to
onion in pan. Add fried bacon pieces, eggs, and soy sauce. Simmer on low
heat until well mixed, about 5 to 10 minutes.

•
•..

BAKED COD CASSEROlE

Deb Vas

1 (1 lb.) pkg. frozen cod

Y2 c. milk

2f3 c. cream of mushroom

% tsp. salt
1 Y2 c. shredded cheese

soup

% c. sour cream
1100·99

47

cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Broil 4 inches from the heat for 5 minutes or until bubbly. Yield: 4 to 6 servings.

Drain and wipe dry fish. Butter a 2 quart shallow baking dish. Arrange fish in
bottom. Mix together soup, sour cream, milk, salt, and 1 cup cheese and warm
on top of stove until mixed. Pour cheese batter over fish; bake at 375' for 20
to 25 minutes. Sprinkle V2 cup cheese over top and bake about 10 minutes
longer so cheese melts.

ENGLISH TAVERN BEEF
ON A BUN
EGG AND HAM CASSEROLE
1% c. cubed ham
2% c. milk
12 eggs
3 tsp. mustard
Dash of salt and pepper
1 (8 oz.) can mushrooms,
drained

Heat oven to 350'. Brown ham in skillet. In large bowl, combine milk, eggs,
mustard, salt, and pepper. Beat 1 minute on medium mixer speed. Stir in cheese,
ham, bread, and mushrooms. Pour into ungreased 13x9 inch Pyrex dish. Bake
at 350' for 40 to 45 minutes till set. Let stand 5 minutes before cutting. Serves
12.
May be made ahead of time and kept refrigerated till needed (8 hours or so}.
Cover tightly with plastic wrap while storing in refrigerator.

Nancy Stoxen

2 bacon strips, diced
1 lb. ground beef
1 large onion, finely chopped
V4 lb. fresh mushrooms,
sliced
1 large carrot, finely chopped
1 celery rib, finely chopped
3 Tbsp. all-purpose flour

1 c. beef broth
1 Tbsp. Worcestershire sauce
1 tsp. dried tarragon
% tsp. pepper
3 c. hot mashed potatoes
% c. shredded Cheddar
cheese, divided
Paprika

In a skillet, cook bacon until crisp; drain, reserving 1 teaspoon drippings. Set
bacon aside. Cook beef in drippings over medium heat until no longer pink;
drain. Toss onion, mushrooms, carrot, and celery in flour; add to skillet with
the broth, Worcestershire sauce, tarragon, and pepper. Bring to a boil; reduce
heat. Simmer, uncovered, for 15 to 20 minutes or until the vegetables are tender.
Add bacon; transfer to a greased 2 quart baking dish. Combine potatoes and
V2 cup of cheese; spread over beef mixture. Sprinkle with paprika and remaining

48

% tsp. pepper

5 to 6 lb. beef rump roast
2 (10% oz.) cans onion soup
or French onion soup
2 cans water
V2 tsp. salt

1V2 c. shredded Cheddar
cheese
3 slices (2 c.) cubed white
bread

MASHED POTATO BEEF
CASSEROLE

John Garstecki

Arlene Roanhaus

1 garlic clove, minced
1 small bay leaf
2 c. onion, chopped

Place beef in roaster. Pour on onion soup and water. Cover. Roast 2 hours at
325° or until medium on a meat thermometer. Remove roast and set aside to
cool. Add salt, pepper, garlic, bay leaf, and onion to juices in roaster. When
roast is cool, slice in thin slices, removing all fat. Return meat to roaster so that
it is covered with juices. If not, add more water. Roast 1V2 hours at 300°. Serve
on hot buttered buns. Beef freezes very well for future use.

•

.

GROUNDBEEFCHOPSUEY
1 lb. ground beef
1 c. onion, chopped
1 c. celery, chopped
V2 to % c. rice (uncooked)
1 can cream of chicken soup

Helen Caudill

1 can cream of mushroom
soup
1V2 c. hot water
2 Tbsp. soy sauce
1 can chow mein noodles

Brown ground beef, onion, and celery in frying pan. Place in a 2 quart casserole
with remaining ingredients except noodles. Bake, uncovered, for 1 hour at
350°. Remove from oven. Stir to mix thoroughly and top with noodles. Bake,
uncovered, for 15 minutes.

TENDER PORK CHOPS

Judy Kluender

8 pork chops
Salt and pepper to taste
1 c. catsup

1 c. Pepsi
Brown sugar

Place chops in baking dish; season with salt and pepper. Sprinkle with brown
sugar. Add Pepsi. Bake, uncovered, at 350° for 1 hour.
1100-99

49

POT ROAST lEFTOVER
CASSEROlE

U'l CHEDDAR MEAT lOAVES
1 tsp. salt
1 lb. lean ground beef
2/3 c. ketchup
V2 c. packed brown sugar
1 Y2 tsp. prepared mustard

1 egg
%c. milk
1 c. (4 oz.) shredded Cheddar
cheese
Y2 c. quick cooking oats
Y2 c. chopped onion

In a bowl, beat the egg and milk. Stir in cheese, oats, onion and salt. Add beef
and mix well. Shape into eight loaves; place in a greased 13x9x2 inch baking
dish. Combine ketchup, brown sugar, and mustard; spoon over loaves. Bake,
uncovered, at 350' for 45 minutes or until the meat is no longer pink and a
meat thermometer reads 160'. Yield: 8 servings.

1
3
1
2
2

Doris Voyta

large onion
stalks celery
green pepper
c. leftover pot roast
Tbsp. margarine

1 can mushroom soup
Y2 c. water
1 tsp. salt
Dash of pepper
1 can chow mein noodles

Cut up meat in cubes; heat in margarine for a few minutes. Cut up celery, onion,
and green pepper. Remove meat from pan and put in 1Y2 quart casserole. Put
vegetables into more margarine. Cook slowly till limp. Add vegetables and all
other ingredients to casserole (except noodles); mix well.
Heat in 400' oven for 30 minutes. Add noodles on top and heat for 10 minutes

more.

SUPER SlOPPY JOES
1 Tbsp. vinegar
1 Tbsp. Worcestershire sauce
1 Tbsp. steak sauce
Y2 tsp. garlic salt
% tsp. ground mustard
V. tsp. paprika
8 to 10 hamburger buns,
split

2 lb. ground beef

V2 c. chopped onion
2 celery ribs with leaves,
chopped
V. c. chopped green pepper
12!3 c. canned crushed
tomatoes
V. c. ketchup
2 Tbsp. brown sugar

In a Dutch oven over medium heat, cook beef, onion, celery, and green pepper
until the meat is no longer pink and the vegetables are tender; drain. Add the
next nine ingredients; mix well. Simmer, uncovered, for 35 to 40 minutes,
stirring occasionally. Spoon Vz cup meat mixture onto each bun. Yield: 8 to 10
servings.

BROCCOLI, CHICKEN, AND
CHEESE CASSEROlE

1 c. bread crumbs
1 Tbsp. butter
Curry powder
Grated Colby cheese (as
desired)

4 chicken breasts or 1 whole
chicken
1 lb. frozen chopped broccoli
1 can cream of mushroom
soup
1 can cream of chicken soup

Boil the chicken and debone it. Fix the broccoli according to directions. Mix
the soups and curry powder together. Brown the bread crumbs in butter. Mix
the bread crumbs in soup mixture.
In cake pan, layer the following: Broccoli and chicken pieces; spread soup
mixture over. Put grated cheese on top. Bake 30 to 40 minutes at 350'.

SAUSAGE STRATA

Phyllis Schenning

Doris Voyta

BAR-B-O BEEF
1
1
1
1
1

Deb Vas

1 tsp. salt
1 tsp. dry mustard
2 Tbsp. sugar
1 Tbsp. vinegar

lb. ground beef
onion, chopped
c. celery, chopped
c. catsup
green pepper, chopped

Brown meat and drain; add all other ingredients and simmer 30 minutes. Serve
on buns.

50

1 lb. pork sausage, cooked,
drained, and crumbled
8 eggs, beaten
6 slices bread, cubed small
with crusts

1 c. sharp Cheddar cheese
2 c. milk
Salt and pepper to taste

Mix all ingredients together. Pour into a greased 9x13 inch dish. Cover with
plastic wrap and refrigerate at least 12 hours. Bake at 350' for 35 minutes or
until firm.
1100-99

51

Carol Zillmer

KORIEN SIRUON TIPS
1 lb. sirlion tip roast, cut into
thin strips
Marinate:

1 tsp. salt
3 Tbsp. sesame oil
2 Tbsp. soy sauce
% tsp. black pepper

1 tsp. sugar
Garlic
Green onions, chopped

BEEF ROllADEN

Christa Kuerschner

6 thin slices beef (I use
sandwich steaks form
Jewel)
1 medium onion, sliced
3 slices bacon
Mustard

Salt and pepper
Pickles
3 Tbsp. flour
V2 c. water
1 Tbsp. Crisco

Sprinkle each slice of meat with salt and pepper. Squirt some mustard on each
slice and spread it over the meat. Add
slice of bacon, onion slices, and
maybe y, of a small pickle to each slice of meat. Roll up the meat and secure
with a string of yarn.

v,

Marinate cut sirlion strips for 24 hours. Put meat on sticks and grill for about
15 minutes or done. Serve with rice.

Heat Crisco in heavy saucepan; add Rolladen and brown on all sides over
medium heat. Add a little water to the pan, cover, and simmer for about 1 y,
hours or until meat is tender, adding a little water to the pan from time to time

when water evaporates.

lEEKS AND POTATOES WITH
MEAT BAllS

For the gravy, remove meat from pan and take off string. Add 1V2 cups of water
and 1 bouillon cube to the drippings and bring to a boil. Slowly add water and
flour mixture until slightly thickened. Let this simmer for another 2 minutes
before returning Rolladen to the gravy. Serve with mashed potatoes.

Christa Kuerschner

1 Tbsp. corn starch

6 leeks
5 medium potatoes
1 Tbsp. Crisco
2 (10Vz oz.) cans beef broth

V. c. cream
Salt and pepper

1 (6 oz.) box croutons

Meat balls:

1
1
1
2

EASY PORK CHOPS AND
STUFFING

1 can cream of mushroom
soup
1 can water

V. c. onion, cut up
% c. bread crumbs
Salt and pepper

lb. ground chuck
small onion, diced
egg
slices bread, soaked in
water

Wash leeks and cut into thick slices. Peel potatoes and cut into slices. Heat
Crisco in saucepan and alternately layer potatoes and leeks. The last layer
should be leeks. Sprinkle each layer lightly with salt and pepper. Add beef
broth. Cover the pot and bring to a boil. Simmer over low heat for about 30
minutes or until vegetables are tender. Mix cream and corn starch. Drain beef
broth into a separate pot and bring to a boil. Add corn starch mixed with cream
and add to the broth a little at a time until slightly thickened. Pour this mixture
over leeks and potatoes.
Meat Balls: Mix ground chuck, onion, egg, bread (squeeze out excess water),
bread crumbs, salt, and pepper. Form about 6 meat balls and fry slowly in non·
stick pan over low heat, while leeks and potatoes are cooking. Serve with Leek
and Potato casserole.

52

Deb Rudolph

4 to 6 pork chops
Salt and pepper to taste

Put croutons in greased 9x12 inch baking dish. Sprinkle onions over. Brown
pork chops, adding salt and pepper. Place chops over onions. Drain excess fat
from pan; add soup and water. Stir over medium heat until hot and smooth.
Pour over pork chops. Bake, uncovered, for 1V2 hours at 350°.

ITAliAN STYlE MEATlOAF
1 lb. lean ground beef
6 oz. hot Italian sausage or
spicy bulk sausage
1 can Italian style stewed
tomatoes
1100-99

Deb Rudolph

1 c. bread crumbs

Vz c. chopped onion
Vz c. chopped green pepper
1 egg, beaten

53

In large bowl, combine all ingredients. Mix well. Place in 4V2 x 8 inch loaf pan.
Bake 1 hour at 350'. Drain.

..
•
.

VENISON STOFFADO

Carol Zillmer

Cube 3 pounds venison; cover with marinate and set for 2 days.
Marinate:

1 bay leaf
12 whole cloves

1 c. red vinegar
1 c. water
Juice of 2 lemons

CHICKEN AND MUSHROOM PIE
V2 c. onion, chopped
2 c. fresh mushrooms, sliced
5 Tbsp. chicken fat or
margarine
4 Tbsp. flour

Gloria M. Glatz

2 c. chicken stock
2 c. chicken, cut up cubed
size
Salt and pepper to taste
Biscuits

Saute onions in chicken fat until transparent. Add mushrooms and saute a few
minutes. Cover and simmer for 10 minutes. Add flour; mix well. Add stock
gradually until smooth and thickened (over low flame). Add chicken and pour
into 2x9x13 inch baking dish. Top with biscuits. (Biscuits like Pillsbury from
tube.) Bake in 350' until biscuits are nicely browned (about 25 minutes or so).
Serve mixture over biscuits, or just scoop mixture topped by biscuit onto plate.
(Can be served over rice or potatoes.)

After 2 days drain. Put into Dutch oven; slowly brown meat. Heat 4 cloves of
garlic in oil. Add to meat.
Place 4 pounds peeled onions (small) over meat. Dilute 1 small can tomato
paste in 1 cup white cooking wine. Pour over onions and meat. Add 2 teaspoons
pickling spices and 2 bay leaves. Put in cheesecloth bag and add to meat. Add
3 teaspoons salt, 1 teaspoon pepper, and V2 cup oil. Bake until all meat is tender
and onions are cooked or put in crock pot overnight until done.

HUNGARIAN GOULASH

Gloria M. Glatz

Cook in pressure cooker.

Salt and pepper to taste
Good dash or 2 of garlic
powder
2 cans tomato sauce (the
small size)
1 Tbsp. paprika

2V2 to 3 lb. beef, cubed
(about the size you would
cut for making stew; if too
small, meat will shred)
4 good sized onions,
chopped

Brown meat in pressure cooker. Pour off juices after meat begins to brown so
meat browns good; save liquid. Add onion and cook about 3 minutes until
onions are transparent.
Add:

Liquid from meat

1 Tbsp. paprika
Tomato sauce

Cook for 12 minutes in pressure cooker. After vent rises, remove from heat and
let cool naturally till vent goes down. Do not cool under cold water. Serve with
buttered noodles.

54

TUNA CASSEROLE

Gloria M. Glatz

4 oz. pkg. shredded Cheddar
cheese
2 cans cream of mushroom
soup
2 to 3 c. crushed potato
chips

7
3
1
1

oz. pkg. elbow macaroni
cans tuna, drained
small can peas, drained
small can mushrooms,
drained
V2 c. chopped onions
% to V2 tsp. black pepper

Cook macaroni and drain. Mix all above ingredients (except potato chips) in a
large casserole. Sprinkle crushed potato chips over the top. Bake, covered, in
350° oven until it starts to bubble (about 45 minutes). Uncover and bake 10
minutes more.

5 HOUR BEEF STEW

Frances Schaetten

1V2 lb. stew meat
3 c. diced potatoes (not too
small)
4 medium carrots, sliced
1 c. celery, cut in pieces

1 large onion, sliced thin
1 c. tomato juice
2 tsp. tapioca
1 Tbsp. sugar

Mix together and bake at 225' to 250° in covered casserole for 5 hours. Do not
peek.
1100"99

55

AlTA'S CASSEROLE

Frances Schaetten

longer or until meat juices run clear. Garnish with parsley if desired. Yield: 8

servings.

Cut up leftover turkey, chicken, or duck. Put in frying pan. Add onions, celery,
and green peppers. Saute until onion, celery, and green pepper are soft or
heated through. Add 1 can cream of mushroom soup and 1 can cream of
chicken. Mix each can with 1 cup milk. Add Vz pound Velveeta cheese to milk
and soup until melted. Mix all together. Bake at 325° for 1Vz hours.

PORK CHOPS OVER STUFFING

Nancy Stoxen

'12 tsp. salt
'12 tsp. pepper
8 bone-in pork loin chops

6 c. cubed day-old bread ('12
inch cubes)
1 small onion, chopped
1 c. chopped celery
2 Tbsp. butter
1 c. hot water
1 Tbsp. rubbed sage
1'12 tsp. chicken bouillon
granules

Worcestershire sauce
(optional)
Minced fresh parsley
(optional)

Place bread cubes in a large bowl; set aside. In a saucepan, saute onion and
celery in butter until tender. Add water, sage, bouillon, salt, and pepper. Pour
over bread and toss. Spoon stuffing into eight mounds in a greased 13x9x2
inch baking dish. Place a pork chop over each mound. Sprinkle with Worcestershire sauce if desired. Cover and bake at 325° for 25 minutes. Uncover; bake
30 minutes longer or until meat juices run clear. Garnish with parsley if desired.
Yield: 8 servings.

QUICKER PORK CHOPS OVER
STUFFING
2 (6 oz.) pkg. instant stuffing
mix
3% c. chicken broth
Vz c. butter
8 boneless pork loin chops
(Vz to % inch thick)

Nancy Stoxen

Worcestershire sauce
(optional)
Minced fresh parsley
(optional)

In a large saucepan, combine the vegetable/seasoning packets from stuffing
mix with broth and butter. Bring to a boil. Reduce heat; cover and simmer for
5 minutes. Stir in stuffing. Cover and remove from the heat; let stand for 5
minutes. Spoon stuffing into eight mounds in a greased 13x9x2 inch baking
dish. Place a pork chop over each mound. Sprinkle with Worcestershire sauce
if desired. Cover and bake at 425° for 15 minutes. Uncover; bake 20 minutes

56

1100-99

57

ss

SfiOCJ 'spoeJg
S~tON

BREADS, ROLLS

MICROWAVE HINTS

••••

1. Place an open box of hardened brown sugar in the microwave oven with 1 cup hot water. Microwave
at high for 1V2 to 2 minutes for 1/2 pound or 2 to 3 minutes for 1 pound.
2. Soften hard ice cream by microwaving at 30%· power. One pint will take 15 to 30 seconds; one
quart, 30 to 45 seconds; and one-hall gallon, 45 seconds to one minute.
3. One stick of butter or margarine wi!l soften in 1 minute when microwaved at 20'% power.
1
4. Soften one 8-ounce package of cream cheese by microwaving at 30% power for 2 to 2 .<"2 minutes.
One 3-ounce package of cream cheese will soften in "11/2 to 2 minutes.

••••

••••

WAFFLES-PANCAKES

Marge Kruzan

5. Thaw frozen orange juice right in the container. Remove the top metal lid. Place the opened
container in the microwave and heat on high power 30 seconds for 6 ounces and 45 seconds for

9.
10.

ii.

12.

Y2 c. oil
1'13 c. club soda

2 c. biscuit mix {Bisquick)
1 egg

12 ounces.
6. Thaw
whipped topping ... a 4V2 ounce carton will thaw in 1 minute on the defrost setting. Whipped
topping should be slightly firm in the center but it will blend well when stirred. Do not overthaw!
7. Soften jello that has set up too hard- perhaps you were to chill it until slightly thickened and forgot
it. Heat on a low power setting for a very short time.
8. Dissolve gelatin in the microwave. Measure liquid in a measuring cup, add jello and heat There

This batter cannot be stored. Make extra waffles/pancakes and freeze for later

use.

will be less stirring to dissolve the gelatin.
Heat hot packs in a microwave oven. A wet fingertip towel will take about 25 seconds. It depends
on the temperature of the water used to wet the towel.
To scald milk, cook 1 cup milk for 2-2V2 minutes, stirring once each minute.
To make dry bread crumbs, cut 6 slices bread into 112-inch cubes. Microwave in 3-quart casserole
6-7 minutes, or until dry, stirring after 3 minutes. Crush in blender.
Refresh stale potato chips, crackers, or other snacks of such type by putting a plateful in the
microwave oven for about 30-45 seconds. Let stand for 1 minute to crisp. Cereals can also be

13. crisped.
Melt almond bark for candy or dipping pretzels. One pound will take about 2 minutes, stirring twice.
If it hardens while dipping candy, microwave for a few seconds longer.
14. Nuts wi!\ be easier to shell if you place 2 cups of nuts in a 1~quart casserole with I cup of water.
Cook tor 4 to 5 minutes and the nut meats wi\\ slip out whole after cracking the shell.
15. When thawing hamburger meat, the outside will many times begin cooking before the meat is
completely thawed. Defrost for 3 minutes, then remove the outside portions that have defrosted.
Continue defrosting the hamburger, taking off the defrosted outside portions at short intervals.
16. To drain the fat from hamburger while it is cooking in the microwave oven (one pound cooks in 5
minutes on high), cook it in a plastic colander placed mside a casserole dish.
17. Cubed meat and chopped vegetables will cook more evenly if cut uniformly.
"\ 8 When baking large cakes, brownies, or moist bars, place a juice glass in the center of the baking
dish to prevent a soggy middle and ensure uniform baking throughout.
i 9. Since cakes and quick breads rise higher in a microwave oven, fill pans just half full of batter.
20. For stamp collectors: Place a few drops of water on stamp to be removed from envelope. Heat
in the microwave for 20 seconds and the stamp will come right off.
21. Using a round dish instead of a square one eliminates overcooked corners in baking cakes.
22. When preparing chicken in a dish, place meaty pieces around the edges and the bony pieces '1n
centermeatloaf
of the dish.
23. the
Shaping
into a ring eliminates undercooked center. A glass set in the center of a dish
the mold.
24. can
Treatserve
freshasmeat
cuts for 15 to 20 seconds on high in the microwave oven. This cuts down on
meat-spoiling types of bacteria.

25. A crusty coating of chopped walnuts surrounding many microwave-cooked cakes and quick breads
enhances the looks and eating quality. Sprinkle a layer of medium finely chopped walnuts evenly
onto the bottom and sides of a ring pan or Sundt cake pan. Pour in batter and microwave as

26. recipe
Do not directs.
salt foods on the surface as it causes dehydration (meats and vegetables) and toughens
the food. Salt the meat after you remove it from the oven unless the recipe calls lor using salt in
the mixture.

27. Heat leftover custard and use it as frosting for a cake.
28. Melt marshmallow creme in the microwave oven. Half of a 7-ounce jar will melt in 35-40 seconds
high.
Stir toinblend.
29. on
Toast
coconut
the microwave. Watch closely because it browns quickly once it begins to brown .
Spread Y2 cup coconut in a pie plate and cook for 3-4 minutes, stirring every 30 seconds after 2
30. minutes.
Place a cake dish up on another dish or on a roasting rack if you have difficulty getting the bottom
of the cake done. This also works tor potatoes and other foods that don't quite get done on the
bottom.

Copyright ;':l 1992 by Cookbook Publishers, Inc.

DUMPLINGS

Gail Stuebner

1 tsp. salt
Flour
2 slices bread

2 eggs
1Y2 c. milk
1 tsp. oil

In frypan, cube bread and saute in butter/margarine till golden. Let cool.

•..
..
•
•
•

Beat eggs in large bowl; add milk, oil, and salt Add enough flour to make a
thick dough (which can be beaten with a spoon). Add bread cubes.
Place in boiling water by tablespoon and boil gently 10 minutes, then cover
and don't uncover and boil for 10 minutes. Serves 4 to 6.

DUMPLINGS

Dottie Bryner

1 egg

%c. flour
2'1z tsp. baking powder
'lz tsp. salt

'13 c. milk

Sift flour, baking powder, and salt together. Beat the egg; add the milk and mix
with the dry ingredients. Drop by small spoonfuls into gravy. Cover tightly and
cook 15 minutes. The cover must not be removed during that time, or the
dumplings will not be light.
1100-99

59

POTATO DUMPliNGS

BANANA BREAD

Mary Miles

6 oz. raw potatoes
18 oz. boiled potatoes
3 oz. onion
1 egg
1V2 c. all-purpose flour

1 Tbsp. salt
Pinch of white pepper
Pinch of nutmeg
1 slice white bread
1 Tbsp. butter

Barbara Wetherbee
Riverview School Board

V2 c. margarine

2 c. sifted flour
3 tsp. baking powder
V2 tsp. salt
1 c. chopped nuts

1 c. sugar
2 eggs
1 c. mashed bananas
1 tsp. lemon extract

Dice bread into % inch cubes and brown them with butter in a skillet for
croutons. Grate potatoes and onion; mix thoroughly with egg, salt, and spices.
Add flour and knead fast into a dough. Divide into 6 portions; place croutons
in centers and form smooth round balls. Use cold water to keep dough from
sticking to your hands. Immediately place dumplings into boiling salt water (1
tablespoon salt to 2 quarts water). Dumplings will soon float to top, then reduce
heat and simmer for 15 minutes. Remove carefully from the pot and keep hot
until serving. Good with gravy or topped with bread crumbs browned in butter.

Mix all ingredients; first sifting flour, baking powder, and salt together. Bake in
regular size bread pan at 375° for 30 to 35 minutes.

CARROT NUT BREAD

BUTTERSCOTCH BISCUITS

Arlene Roanhaus

%c. milk
Melted butter
Brown sugar

2 c. flour
V2 tsp. salt
3 tsp. baking powder
4 Tbsp. margarine

•..

Arlene Roanhaus

1% c. flour
1 tsp. baking soda
Y2 tsp. salt
1 tsp. cinnamon
V2 tsp. nutmeg
% c. vegetable oil

2 eggs
1 c. sugar
1 c. shredded carrots, firmly
packed
1 c. chopped nuts

Combine oil, eggs, and sugar; mix well. Add dry ingredients; mix. Add carrots
and pecans; mix well. (Dough will be very stiff.) Spoon into greased loaf pan
and bake in a 350° oven for 65 minutes.

Mix flour, salt, and baking powder. Cut in margarine until mixture is crumbly.
Add milk, just enough for dough to follow fork around the bowl. Turn out on
lightly floured surface; knead gently about 1 minute. Roll dough V2 inch thick.
Spread with melted butter and sprinkle with brown sugar. Roll and cut V2 inch
slices. Bake in greased pan in 425° oven for 15 minutes.

BOSTON BROWN BREAD

BAKING POWDER BISCUITS
2 c. flour
V3 c. shortening

Gert Fremling

1 tsp. baking powder
%c. milk

Mix flour, shortening, salt, and baking powder well. Add milk; make a soft
dough. Roll out and cut with a doughnut cutter, but leave the hole in. Bake at
400° for 20 minutes. Makes 12 biscuits.

60

2Vz c. raisins
2 tsp. baking soda
2 c. boiling water
4 c. flour

Arlene Roanhaus

V2 c. margarine or butter
1 c. sugar
2 eggs
1 tsp. vanilla

Put raisins in a bowl; sprinkle the baking soda over the raisins. Pour boiling
water over and put aside until completely cool. In mixing bowl, cream together
margarine and sugar. Beat in eggs with beater. Add alternately raisin mixture
and beat. Add flour and beat. This is to be done in 4 alternate additions. Pour
into 2 greased bread pans. (I like to use two 28 ounce cans). Bake in 350° oven
for 1 hour.
i10Q-99

61

CHERRY NUT BREAD FROM THE
COUNTRY RETREAT

Marge Kruzan

1 c. vegetable oil
1% c. water
V2 c. maraschino cherry juice
V2 c. maraschino cherries,
diced
1 c. chopped walnuts

1 (18.25 oz.) pkg. cherry chip
cake mix
1 (18% oz.) pkg. yellow cake
mix
2 (3.9 oz.) pkg. vanilla
instant pudding mix
8 eggs

Preheat oven to 350". Mix cake and pudding mixes together in large bowl. Add
remaining ingredients and blend well. Divide batter among 3 well greased 9%
x 5% inch pans. Bake in preheated oven 45 to 55 minutes or until breads test
done. Makes 3 loaves.
Variation: To make Chocolate Cherry Nut Bread, substitute chocolate cake mix
for yellow cake mix and chocolate pudding for vanilla.

PISTACHIO BREAD

Mash bananas having 2V2 cups. Mix bananas and sugar until sugar is dissolved.
Gradually beat in oil, salt, vanilla, whole egg, and egg whites. Add dry ingredi·
ents alternately with coffee. Pour into 2 greased bread pans. Bake in 350" oven
for 40 to 45 minutes. Let cool in pans for 10 minutes, then remove and cool
completely on wire racks.

POPPY SEED BREAD

Doris Voyta

1V2 tsp. soda
1 tsp. salt
1 large can evaporated milk
% c. poppy seeds
1 c. chopped nuts

2 c.sugar
%c. oil
% c. margarine
3 eggs
3 c. flour

Cream sugar, oil, and margarine. Add eggs and beat well. Sift dry ingredients
and add alternately to creamed mixture with evaporated milk. Fold in poppy
seeds and nuts. Bake in 2 pans 3x5x9 inch for 50 to 60 minutes at 350".

Arlene Roanhaus

Dough:

BlUEBERRY MUFFINS
V2 c. oil

1 box yellow cake mix
1 small pkg. instant pistachio
pudding mix
%c. sugar

4 eggs
8 oz. sour cream

Topping:

1 tsp. nutmeg
2 Tbsp. sugar

2 tsp. cinnamon

Combine all ingredients to make dough. Pour into 2 greased loaf pans. Mix
topping and sprinkle over batter. Bake at 350" for 45 to 60 minutes. Makes 2
medium sized loaves.

CHOCOlATE BANANA BREAD
6 medium ripe bananas
1 c. sugar
1
12 c. canola oil
1 tsp. salt
1 tsp. vanilla
1 whole egg
2 egg whites

2 c. all-purpose flour
3 tsp. baking powder
%c. sugar
1 tsp. salt

1 egg, slightly beaten
1 c. milk
% c. vegetable oil
1 c. fresh blueberries

Heat oven to 400". Sift flour, baking powder, salt, and sugar. Combine egg,
milk, and oil. Pour into flour mixture and stir enough to moisten flour. Fold in
blueberries. Fill muffin cups with batter. Bake 20 to 25 minutes. Makes 12
muffins.

EASY BUTTERSCOTCH ROllS

Marge Kruzan

Arlene Roanhaus

3 c. flour
1 tsp. baking powder
V2 tsp. baking soda
V2 c. unsweetened cocoa
powder
Y2 c. freshly brewed coffee
(room temperature)
62

Gert Fremling

16 to 18 frozen rolls (such as
Rhodes brand)
3 oz. box butterscotch
pudding (not instant)

% c. melted butter

Y2 c. brown sugar
V2 c. nuts

Night before, place a layer of frozen rolls in well greased Sundt pan. Sprinkle
dry pudding over rolls. Melt butter; add sugar and nuts. Pour over rolls. Cover
with towel. Let rise overnight. Bake at 350" for 30 minutes. Turn onto plate
while hot. Use large Sundt pan; makes 12 to 16 servings.
1100-99

63

BEST BRAN MUFFINS

Mildred Williams

% c. rolled oats
1 c. flour
1 c. whole wheat flour
% c. All Bran cereal
% tsp. salt
1 tsp. baking powder
1 tsp. soda

1 egg, beaten

V4 c. vegetable oil
V2 c. molasses
% c. buttermilk or sour milk
1 (8 oz.} can crushed
pineapple (undrained}
V2 c. chopped dates and nuts

Combine first ingredients. Make a well in center. Combine egg, oil, molasses,
buttermilk, and pineapple. Mix until dry ingredients are moist. Stir in dates and
nuts. Fill 18 muffins cups. Bake at 400' for 12 minutes.

ZUCCHINI BREAD

PUMPKIN CRANBERRY BREAD
2% c. flour
1 Tbsp. pumpkin pie spice
2 tsp. baking powder
Vz tsp. salt
2 eggs
2 c. sugar

Arlene Roanhaus

1 (15 oz.} can pumpkin

V2 c. vegetable oil
1 c. fresh, frozen, or
sweetened dried
cranberries

Combine flour, pumpkin pie spice, baking powder, and salt in large bowl. Combine eggs, sugar, pumpkin, and oil in small mixer bowl; beat just until blended.
Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into 2 greased and floured 9x5 inch loaf pans. Bake in preheated 350° oven for 55 to 60 minutes. Cool in pans for 5to 10 minutes; remove
to wire rack to cool completely.

Mildred Williams

% tsp. baking powder
2 c. peeled and grated raw

3 eggs
1 c. vegetable oil

2 c. sugar
3 c. flour
1 tsp. salt

zucchini, seeds and pulp
removed
3 tsp. vanilla
V2 c. nuts

1 tsp. baking soda
3 tsp. cinnamon

Cream eggs, oil, and sugar. Sift together flour, salt, soda, cinnamon, and baking
powder. Stir all together with zucchini, then add vanilla and nuts. Pour into 3
small loaf pans. Pour in 3 small loaf pans. Bake at 325' for 1 hour.

ZUCCHINI BREAD

Marge Kruzan

Single Batch:

1 c. sugar

Vz tsp. soda
V2 tsp. salt

Vz c. oil
2 eggs

Va tsp. nutmeg

1 tsp. grated lemon peel
1Vz tsp. frozen orange juice
1% c. flour
2 tsp. baking powder

Va tsp. ginger
1 c. peeled, grated zucchini
Vanilla

4 times recipe:

ZUCCHINI BREAD

Arlene Roanhaus

3 eggs
1 c. oil

3 c. flour
2 tsp. baking soda
V2 tsp. baking powder
V2 tsp. cinnamon
Vz tsp. nutmeg
1 c. chopped nuts (optional}

2 c. sugar
2 tsp. vanilla
2 c. (ground} squash
1 c. drained, crushed
pineapple

Mix together eggs, oil, sugar, vanilla, squash, and pineapple. Add all dry ingredients and beat. Pour into 2 greased loaf pans; bake at 350° for 1 hour. Let cool
in pans, then remove from pans.

64

4 c. sugar
2 c. oil
8 eggs
4 tsp. grated lemon peel
6 tsp. orange juice
6 c. flour

2 tsp. soda
2 tsp. salt

Vz tsp. nutmeg

Yz tsp. ginger
4 c. peeled, grated zucchini
Vanilla

8 tsp. baking powder
Beat sugar, oil, eggs, lemon peel, and orange juice until well blended.
Add sifted dry ingredients and grated zucchini alternately to the sugar mixture.
Beat well. You can add nuts if desired. Pour into a greased/floured 9x5 inch
loaf pan. (You can use smaller pans and get more loaves.) Bake in a preheated
350' oven for about 50 minutes (depends on the size of the loaf) or until
toothpick comes out clean. Don't overbake!!!!
Cool for a few minutes before removing from the pan. This freezes well.
1100-99

65

Mary Miles

PISTACHIO BREAD
1 (3% oz.) pkg. instant
pistachio pudding (sugarfree works too)
1 (18% oz.) white cake mix
(without pudding in it)
1 c. sour cream

DINNER ROllS

Frances Schaetten

3 eggs, beaten
1 yeast cake (I use large
one), dissolved in Vz cup
1 c. milk
Salt
warm water
5 or more c. flour (enough to
Vz c. butter
be able to handle it)
Vz c. sugar
Dissolve yeast in y, cup warm water. Bring milk to a boil and add sugar and

V. c. water
V. c. oil
4 eggs
Cinnamon and sugar,
combined
Crushed walnuts

Grease and flour 21oaf pans (or 5 little ones). In large bowl, combine the pudding
and cake mix. Add the sour cream, water, and oil, beating well. Pour a layer of
the mixture into each prepared pan just covering bottom. Sprinkle a layer of
the cinnamon and sugar mixture, then add the remaining batter. Top each with
additional cinnamon and sugar. Sprinkle with chopped nuts. Bake at 325° for
45 to 60 minutes. Freezes well.

butter. When lukewarm, add yeast mixture. Add eggs and flour and beat. Bake
in 400° oven 20 to 25 minutes or brown.

BANANA-CHOCOlATE CHIP
BREAD

2 c. all-purpose flour
1 tsp. baking soda
Vz tsp. salt
1 c. (6 oz.) semi-sweet
chocolate chips

1 c. sugar

Vz c. shortening
Marge Kruzan

POPPY SEED BREAD
V2 c. vegetable oil

1 (3% oz.) pkg. instant lemon
pudding
1 lemon cake mix
4 eggs

1 c. water
V. c. poppy seed

Mix and bake at 350' for 40 to 45 minutes. This makes 2 regular size loaves.

2 l'ggs
2 tsp. vanilla extract
2 bananas, mashed (about %
c.)

In a mixing bowl, cream sugar and shortening. Beat in eggs, vanilla, and bananas
until thoroughly blended. Combine flour, baking soda, and salt; add to creamed
mixture and stir just until combined. Fold in chocolate chips. Spoon into a
greased 9x5x3 inch loaf pan. Bake at 350° for 60 to 70 minutes or until the bread
tests done with a wooden pick. Cool in pan for 10 minutes before removing to
a wire rack to cool completely. Yield: 1 loaf. If cooking for two: Freeze slices
in freezer bags or wrapped in foil.

OAT-CHIP BANANA BREAD
Sue Bleser

STICKY BUNS
1 stick margarine

2 pkg. Rhoads frozen dinner
rolls (24 total)
1 small pkg. butterscotch
pudding (not instant)

% c. brown sugar
V2 c. chopped nuts
% tsp. cinnamon

Stir butter, cinnamon, sugar, and nuts over low heat until sugar is dissolved.
Arrange rolls (frozen) in a greased 13x9 inch cake pan. Sprinkle dry pudding
over rolls. Pour butter mixture over, covering evenly. Cover with foil and let
stand overnight. Bake, uncovered, at 350° for 30 minutes. Let stand 5 minutes,
then turn out onto platter.

66

Judith Kluender

V2 c. shortening

Judith Kluender

1 c. quick cooking oats
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
Vz c. miniature semi-sweet
chocolate chips

1 c. sugar
2 eggs
1Vz c. mashed ripe bananas
(3 to 4 medium)
2 c. all-purpose flour

In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating
well after each addition. Add bananas; mix well. Combine flour, oats, baking
soda, baking powder, and salt; add to the creamed mixture, stirring just until
moistened. Stir in chocolate chips. Pour into a greased 9x5x3 inch loaf pan.
Bake at 350° for 60 to 65 minutes or until a toothpick inserted near the center
1100-99

67

comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Yield:
1 loaf.

BUTTERMILK NUT BREAD

Judith Kluender

12/ tsp. baking soda
Y2 tsp. salt
1 c. buttermilk
Y2 c. chopped nuts

1 egg
1 c. packed brown sugar
2 Tbsp. shortening, melted
2 c. all-purpose flour
% tsp. baking powder

In a mixing bowl, beat the egg. Gradually beat in brown sugar and shortening.
Combine flour, baking powder, baking soda, and salt; add to egg mixture alter·
nately with buttermilk. Beat just until moistened. Stir in nuts. Pour into a greased
9x5x3 inch loaf pan. Bake at 350' for 45 to 55 minutes or until a toothpick
inserted near the center comes out clean. Cool for 10 minutes; remove from
pan to a wire rack. Yield: 1 loaf.

68

•

Desserts

DESSERTS

Common Baking Dishes and Pans

ao
Spring
Form Pan

~

J
J

Loaf Pan

layer Cake
or Pie Pan

@
Ring Mold

0

Equivalent Dishes
4-CUP BAKING DISH
~ 9" pie plate
~ 8" x 1114'' layer cake pan
= 73/s" x 3~1s" x 21!4" loaf pan
6-CUP BAKING DISH
= 8" or 9" x 1 Vz" layer cake pan
~ 10" pie pan
~ Slfz" x 35fs" x 25/s" loaf pan
8-CUP BAKING DISH
= 8" x 8" x 2" square pan
~ 11" x 7" x 11/z" baking pan
= 9" x 5" x 3" loaf pan
10-CUP BAKING DISH
= 9" x 9" x 2" square pan
~ 11l14" x 71f2'' x 13/4" baking pan
~ 15" x 10" x 1" flat jelly roll pan
12-CUP BAKING DISH OR MORE
13Vz" x 81fz" x 2" glass baking dish
13" x 9" x 2" metal baking pan
= 14" x lOVz" x 2 112" roasting pan

~
~

Coovriqht c'J 1993 by Cookbook Publishers, Inc.

.•...

KOLACHKV

Doris Voyta

2% c. flour
V2 lb. butter or margarine
%c. sugar
% c. half & half

Baking or
Square Pan

1 heaping tsp. baking
powder
3 egg yolks
% tsp. salt

Cream butter or margarine and sugar. Add egg yolks one at a time. Sift flour,
salt, and baking powder together. Add to sugar and egg mixture. Add half &
half. Refrigerate overnight.

Q
Brioche
Pan

....•

••••

Roll out about % inch thick and cut out with small cutter. Place fruit in center
and bake in a 375° oven for 12 to 15 minutes till slightly browned. When cool,
sprinkle with powdered sugar.

Angel Cake
Pan

Bundt
Tube

RHUBARB-CRUNCH
4 c. fresh cut rhubarb
% tsp. salt
1% c. sugar (depending on
tartness of rhubarb)
%c. flour

Total Volume of Pans
TUBE PANS
71fz" x 3" Bundt tube
9" x 31fz" fancy or Bundt tube
9" x 3W' angel cake pan
1 0" x 3%" Bundt tube
9" x 31fz" fancy tube mold
10" x 4" fancy tube mold
1 0" x 4" angel cake pan

6
9
12
12
12
16
18

SPRING FORM PANS
8" x 3" pan
9" x 3" pan

12 cups
16 cups

cups
cups
cups
cups
cups
cups
cups

RING MOLDS
81Jz" x 2114" mold
91f4" x 2'14" mold

4 1/z cups
8 cups

BRIOCHE PAN
91/z" x 3 1/4" pah

8 cups

Doris Voyta

1% tsp. cinnamon

% c. butter or margarine
Lite cream or sweetened
whipped cream

Heat oven to 350°. Place rhubarb in ungreased baking dish 10 x 6 x 1'lz inches.
Sprinkle with salt. Measure sugar, flour, and cinnamon into bowl. Add butter
and mix thoroughly until mixture is crumbly. Sprinkle evenly over rhubarb.
Bake 40 to 50 minutes or until topping golden brown. Serve warm with cream.

ELi

•
•
!

2

CHEESE DANISH

Darlene Carr

Combine:

2 (8 oz.) cream cheese
c. sugar
1 egg yolk

1 tsp. vanilla
1 tsp. lemon juice

2/3

Topping - Mix together:

V2 tsp. cinnamon
4 Tbsp. flour
11QO,gg

4 Tbsp. sugar
4 Tbsp. margarine

69

Need 2 tubes crescent rolls. Line 9x13 inch pan with 1 tube rolls. Spread cheese
mixture over this. Spread other tube rolls over cheese. Sprinkle with topping
mix. Bake at 350° for 25 minutes or until light brown.

ORIGINAl MONSTER COOKIE
12 eggs

3 lb. smooth peanut butter
18 c. quick oatmeal (42 oz.
box plus 2 c.)
1 lb. chocolate chips
1 lb. M&M's

2 lb. dark brown sugar

BLITZ TORTE (GRANDMA'S)

4 c. white sugar
1 Tbsp. vanilla
1 Tbsp. white corn syrup
V4 c. baking soda
1 lb. room temperature
butter

Darlene Carr

Cream %cup butter with V2 cup sugar. Beat 4 egg yolks. Add to cream mixture.
Add alternately: First- 1 cup flour, 2 teaspoons baking powder, and V• teaspoon
salt, sifted together; Second: % cup milk, 1 teaspoon vanilla. Put in 2 layer
pans. Beat 4 egg whites with 1 cup sugar (scant). Put on top of dough. Sprinkle
with nutmeats. Bake in slow oven 25 minutes or until done. When cool, put a
lemon pudding (sauce) between layers.

BlUEBERRY TORTE

Cream the butter, sugars, vanilla, and corn syrup. Add the eggs and the peanut
butter. Mix well. Add the oatmeal. Mix well. Add the chocolate chips and M&
M's. You may end up mixing this together with your hands, at the end.
Use a scoop, original recipe calls for an ice cream scoop, but I think these are
too big. So, I use a smaller scoop. Size is up to you. Use an ungreased cookie
sheet Bake at 375° for 12 to 13 minutes. Every oven temperature differs so
check. Don't let them get too brown because, then they will get hard, as they
cool. You have to leave them on the cookie sheet for a few minutes, after taking
from the oven. Otherwise they fall apart

Darlene Carr

Mix and pat in a 9x13 inch cake pan:

16 graham crackers

Marge Kruzan

%c. butter

V2 c. sugar
Beat till smooth:

2 eggs, beaten
Y2 c. sugar

1 tsp. vanilla
8 oz. cream cheese

Pour over cracker crust. Bake 20 minutes in 350° oven. Mix 1 teaspoon lemon
juice with 1 can instant blueberry pie mix. Pour over baked mixture. Refrigerate.
Serve with whipped cream.

1f2 MONSTER COOKIE

Marge Kruzan

6 eggs

DIABETIC FRUIT BARS
V2 c. prunes

Vz c. dates or apricots

%c. raisins

1 c. water

Cut up dried fruits and put in saucepan with water. Bring to a boil and then add
V2 cup oil. Let cool.
Sift:

Cream the butter, sugars, vanilla, and corn syrup. Add the eggs and peanut
butter. Stir in oatmeal. Mix well. Add the chocolate chips and M&M's. You may
end up mixing at the end with your hands. Use an ice cream scoop and put
on ungreased cookie sheets. Bake at 350° for 12 to 15 minutes. Watch so that
they don't get too brown. Let sit on cookie sheet for a few minutes after you
remove from the oven.

Vz tsp. baking soda

1 c. flour

Y2 tsp. salt
1 tsp. vanilla

2 eggs

Mix together. Add all mixtures together. Bake at 350° for 25 minutes in an 8x8
or 9x9 inch lightly greased pan.

70

3 c. (24 oz.) smooth peanut
butter
9 c. oatmeal (quick; 18 oz.
box+ 3 c.)
Vz lb. chocolate chips
Vz lb. M&M's

1 lb. dark brown sugar
2 c. white sugar
2 tsp. vanilla
1Vz tsp. white corn syrup
4% tsp. baking soda (Va c.)
2 sticks unsalted butter

Darlene Carr

•.....
.. .

..

This is just half of the original recipe and you still get lots of cookies. You can
make them smaller if you want to.
1100-99

71

CARAMEl-CHOCOLATE FINGERS

Marge Kruzan

14 oz. pkg. caramels
1 c. + semi-sweet chocolate
chips

1 yellow or chocolate box
cake mix
1V2 sticks, butter, melted
Small can undiluted
evaporated milk, divided
into thirds

v,

Preheat oven to 350°. Combine dry cake mix, melted butter, and
cup evaporated milk. Layer one half of this mixture on bottom of a greased and floured
13x9x2 inch pan. Bake at 350° for 6 minutes.

CHERRY CRUNCH

Mildred Williams

1 can cherry pie filling
1 tsp. lemon juice
1 pkg. white cake mix
112 c. chopped nuts

V2 c. ( 1 stick) melted butter
Sweetened whipped cream,
ice cream, or coffee cream

Preheat oven to 350°. Spread pie filling in the bottom of a 9 inch square pan.
Sprinkle with lemon juice. Combine dry cake mix, nuts, and melted butter
(mixture will be crumbly}. Sprinkle over pie filling. Bake at 350° for 40 to 50
minutes until golden brown. Top with whipped cream or ice cream for serving.

v,

cup of evapoMeanwhile, unwrap the caramels and melt with the remaining
rated milk. Heat and stir until blended. Immediately sprinkle chocolate chips
over baked layer; drizzle with caramel mix and top with remaining cake mixture.
Spread evenly.
Return to oven and bake 15 to 18 minutes, or until the top looks dry and cracked.
Cool and cut into fingers.

flUFFY DESSERT
1
1
2
3

Mildred Williams

angel food cake
stick butter
c. powdered sugar
egg yolks

3 egg whites
1 pt. whip cream
Coconut

Break up angel food cake into bite-size pieces. Put V, of cake into buttered 9x13
inch pan. Cream butter and powdered sugar. Add egg yolks and mix. Beat egg
whites and fold in. Beat V2 pint cream and fold into mix. Pour V2 over cake
pices. Repeat. Beat V, pint cream and spread over top. Sprinkle with coconut.
Refrigerate overnight.

CHOCOLATE NUT ANGEL PIE

Marge Kruzan

% c. chocolate chips

2 egg whites (whip up better
if they are room
temperature)
'Ia tsp. cream of tartar
V2 c. sugar
% c. chopped pecans

3 Tbsp. water
1 tsp. vanilla
1 c. (% pint) whipping
cream, whipped

Beat egg whites until foamy. Add cream of tartar. Beat sugar in gradually and
continue beating with electric mixer for 5 minutes. Spread in bottom and on
sides of a buttered 9 inch pie pan. Sprinkle with nuts. Bake in a 275° oven for
1 hour. Cool thoroughly.
Melt chocolate chips in top of double boiler or in the microwave. Add the water
and cook for 5 minutes, stir often. Add vanilla. Cool thoroughly. Fold into the
whipped cream carefully. Pour into the baked shell and refrigerate until ready

to serve.
When I make this in a 9x13 inch pan I 3x all of the above ingredients. If you
want the filling to be thicker you can 4x that.

72

GRANDMA'S CRUNCHY
CHOCOLATE CHIP COOKIES
1 c. butter or margarine
1 c. white sugar
1 c. brown sugar, firmly
packed
1 egg
1 Tbsp. milk
2 tsp. vanilla
1 c. vegetable oil

Mildred Williams

V2 tsp. salt
3 tsp. baking soda
3% c. flour
1 c. corn flakes
1 c. oatmeal
1 pkg. chocolate chips
1 c. coconut
1 c. nuts

Mix butter or margarine and sugars together. Add egg, milk, vanilla, oil, salt,
and soda. Add flour and oatmeal. Stir in chocolate chips, corn flakes, nuts, and
coconut. Drop onto an ungreased cookie sheet. Bake at 350° for 12 minutes.
Makes 90 cookies.
1100-99

73

Cream butter and sugar well. Add egg yolk and vanilla; blend. Add flour and
salt; blend to moisten flour. Spread on greased cookie sheet. Bake at 350° for
20 minutes. While still hot, spread with melted chocolate. Sprinkle with chopped
nuts. Cut into squares when cool. Store in airtight container.

Mildred Williams

SUGAR COOKIES
Cream:

1 c. powdered sugar
1 c. granulated sugar

1 c. margarine
V2 tsp. salt

Add:

2 eggs
1 c. oil
2 tsp. vanilla

1 tsp. soda
1 tsp. cream of tartar
5 c. flour

MY OWN SPECIAL DESSERT

Dorothy Lenz
Arlene Roanhaus

Crust:

Put by spoonful on cookie sheet and press down with a glass dipped in sugar.
Bake in 325° until brown on edges.

1 c. flour

1 stick butter, melted
2 Tbsp. sugar

V2 c. chopped nuts

Filling:

Barb Wetherbee

CHERRY TORTE
1% c. flour
1% c. sugar
1 tsp. soda
1 tsp. cinnamon
% c. nuts (if desired)

2 pkg. French vanilla instant
pudding

Dash of salt
2 c. drained sour cherries {1
can)
1 egg, well beaten
1 Tbsp. melted margarine

Topping:

1 can cherry pie filling
Mix ingredients for crust together with fork. Bake in a 350° oven for about 12
minutes. Cool.

Mix well; put in 9x13 inch pan and bake at 350° for 1 hour.

For topping: Mix 2 packages French vanilla instant pudding as directed on box
using directions for pie filling. Put over cooled crust. Spread cherry pie filling
(or your favorite fruit filling) on top. Cut into squares and serve with a dab of
Cool Whip on top.

Cherry Sauce for top:

1 c. cherry juice
1 Tbsp. cornstarch
% tsp. salt

Y2 c. sugar

1 Tbsp. melted margarine

Cook in saucepan until thick enough to pour. Put sauce on individual servings
of torte and top with whipped topping. Really good if sauce is still warm.

ALMOND FINGERS

1 tsp. vanilla
2 c. flour
v. tsp. salt

1 c. butter
1 c. firmly packed brown
sugar
1 egg yolk
Topping:

1 large Hershey's bar

% lb. sweet chocolate
74

% tsp. salt
1 (7 oz.) pkg. semi-sweet

% c. margarine or butter
V3 c. sugar
% lb. ground almonds
1% c. flour
V2 tsp. cinnamon

Dorothy Lenz
Arlene Roanhaus

TOFFEE SQUARES

Arlene Roanhaus

•

chocolate, melted
Sliced almonds

Cream shortening, sugar, and ground almonds. Mix in flour, cinnamon, and
salt. Chill the dough. Form dough into finger lengths and place 1V2 inches apart
on an ungreased cookie sheet. Bake until firm, but not brown, in a 325° oven .
Cool on wire racks. Frost with melted chocolate and sprinkle almond slices on
top.
1100-99

75

SELF-FROSTING ANISE DROPS

Arlene Roanhaus

1 c. + 2 Tbsp. sugar
1 Tbsp. anise seed

1% c. flour
12/ tsp. baking powder
3 eggs (at room
temperature)

Sift flour and baking powder together. Place eggs in large bowl; add sugar.
Beat eggs and sugar at medium speed of mixer for 30 minutes.
On low speed; add flour. Blend. Beat 3 minutes longer. Add anise seed. Blend.
Drop from teaspoon onto greased and floured cookie sheet Let stand overnight
to dry. Cookie should be firm and dry to the touch. Bake at 325° about 12
minutes.

BLUEBERRY ALMOND CRUNCH

% tsp. cinnamon

1% c. flour
1 c. quick cooking oatmeal
% c. brown sugar
% tsp. baking soda
% tsp. baking powder
% tsp. salt

1!3 c. butter
% c. chopped almonds
1 can blueberry pie filling
112 tsp. almond extract

In medium bowl, combine flour, oatmeal, brown sugar, soda, baking powder,
salt, and cinnamon. Cut in butter with fork until mixture is crumbly. Stir in
chopped nuts. Press 112 of mixture in 8x8x2 inch baking dish. Stir almond extract
into blueberry filling. Pour filling over crumb mixture; spread to edges. Sprinkle
with remaining crumbs. Bake in a 350° oven for 30 minutes.

PECAN POUND CAKE
FRUIT LOOP NUT DROPS

Arlene Roanhaus

About 1 lb. white chocolate
1112 c. skinless peanuts

6 c. Fruit Loop cereal

Melt chocolate in microwave. Stir in cereal and peanuts. Drop immediately
onto waxed paper. When cooled and set, store in airtight container.

STRAWBERRY CREAM PIE

Arlene Roanhaus

2112 c. flour
112 tsp. salt
1 c. flaked coconut
1 c. chopped pecans

1112 c. butter, softened
3% c. powdered sugar
1 Tbsp. vanilla
6 eggs

Beat butter, sugar, and vanilla till smooth. Add eggs, one at a time, beating well
after each. Combine flour and salt and stir into creamed mixture just until
combined. Add coconut and pecans. Pour in greased and floured tube pan.
Bake at 325° for 60 to 65 minutes. Cool in pan for 10 minutes, then remove to
wire rack to cool completely.

Arlene Roanhaus

TURTLE CAKE
2 tsp. lemon juice
3112 c. thawed Cool Whip
1 prepared 9 inch graham
cracker crust

1 pt. fresh strawberries
1 small pkg. vanilla instant
pudding
1 c. sour cream
%c. milk

Hull berries and set aside. Combine pie filling, sour cream, milk, lemon juice,
and Cool Whip in bowl. Beat with wire whisk until blended, about 1 minute.
Spoon half the filling into crust; arrange berries, stem down, in filling and press
down. Top with remaining filling. Chill in refrigerator 3 hours before serving.
Serve with additional Cool Whip and berries for garnish, if desired.

76

Arlene Roanhaus

Arlene Roanhaus

1 box German chocolate
cake mix
%c. butter
1!2 c. evaporated milk

14 oz. bag caramels
1 c. chocolate chips
1 c. chopped pecans

Mix cake mix as directed. Pour half of batter into a 9x13 inch greased cake pan.
Bake for 15 minutes at 350". Put together butter, caramels, and milk and melt
in microwave. Add chopped pecans into melted caramel mixture. Pour over
hot cake. Sprinkle chocolate chips over. Pour remaining batter over top. Bake
20 minutes at 350'. Serve topped with Cool Whip.
1100-99

77

Arlene Roanhaus

DANISH PASTRY
First Layer:

1 c. flour
Y2 c. butter
Second Layer:

1 c. water

V2 c. butter

GRANDMA HEWITT'S SUGAR
COOKIES
1 c. sour cream
2 eggs

1V2 c. sugar
1 c. butter

3 Tbsp. water

Mary Miles

Beat first 4 ingredients well.

1 tsp. almond extract
3 eggs

First Layer: Put flour into bowl; add butter and cut in like pie crust. Add water
and divide in half on ungreased cookie sheet and spread in rectangle about
12x3 inches.
Second Layer: Bring water and butter to a boil; add almond extract and remove
from heat. Add 1 cup flour all at once and beat with wooden spoon until it
leaves sides of pan. Add eggs, one at a time, beating well after each addition.
Divide this mixture in half and spread on top of first mixture. Bake 60 minutes
at 350'. Frost and sprinkle with nuts. Sliced almonds are best.

Dash of salt and nutmeg
1 tsp. vanilla

4 c. flour
1 tsp. baking soda
Y2 tsp. baking powder

Mix well and add to above ingredients; beat well. Take out of bowl and knead,
adding 1 more cup of flour as you knead. Roll out and cut with cookie cutters.
Bake at 350' for 10 minutes on greased cookie sheet.
Frosting - Beat together:

1 lb. powdered sugar
1 egg

1 small chunk butter
1 tsp. vanilla

Note: Both pastries will fit on one cookie sheet.

WEST VIRGINIA HOT MILK CAKE

Gail Stuebner
Doris Voyta

APPLE SliCES

Barb Wetherbee
Riverview School Board

Need a 13x9 inch pan. Bake at 350'.

4 eggs
2 c. sugar
2 c. flour
Y4 tsp. salt

2 tsp. baking powder
112 lb. margarine
1 c. milk
1 tsp. vanilla

Dough:

1 c. butter or margarine
2 egg yolks
2 Tbsp. lemon juice

3 c. flour
% c. cold water
V4 c. sugar

Beat eggs till thick and lemon colored. Beat in sugar slowly and fold in sifted
ingredients all at once. Put margarine and milk in pan and heat to simmering
point. Pour over egg mixture with vanilla and mix well. Pour into greased pan.

Mix butter and flour. Mix water and yolks; beat with fork. Add lemon juice. Pour
mixture in dough. Add sugar. Mix with fingers; press dough into deep cookie
sheet. Chill.

Bake.

Streusel:

Topping:

1 c. brown sugar
6 Tbsp. granulated sugar
6 Tbsp. margarine

4 Tbsp. cream (evaporated
milk or milk)

Mix in saucepan and heat. Add 1 cup coconut and/or nuts if desired. Spread
over top of cake and put back in oven until top is brown or top is bubbly, about

8 Tbsp. butter or margarine
12 Tbsp. sugar or less

1 c. flour
1 tsp. cinnamon

Mix until small crumbs are formed. Cut about 4 or 5 large Granny Smith apples
into thin strips and spread on dough. Sprinkle with cinnamon. Sprinkle streusel
topping over apples. Bake 20 to 30 minutes at 425'. After cool, drizzle or spread
with Powdered Sugar Frosting. Add 1 teaspoon lemon juice to frosting.

15 minutes. Stays moist.
1100·99

79

FRUIT PIZZA

Marge Kruzan

%c. sugar
1 tsp. vanilla
Assorted fruits
1 c. pineapple juice
3 tsp. cornstarch

1 {20 oz.) tube Pillsbury Best
Refrigerated Sugar Cookie
dough
1 {8 oz.) pkg. softened cream
cheese

Pat the cookie dough out on a 12 or 14 inch pizza pan. Bake at 375' for 12
minutes or until done. Cool. Mix cream cheese, sugar, and vanilla. Spread on
the cooled crust. Arrange the fresh fruit on top, in a circular pattern. Cook
together the pineapple juice and cornstarch until slightly thickened. Cool slightly
and spread over the fruit. Refrigerate, covered. Can be made ahead. Cut into
wedges as you would a pizza.

BANANA CREAM CHEESE PIE

Marge Kruzan

8 oz. Cool Whip
% c. lemon juice
1 tsp. vanilla
3 to 4 bananas
Extra serving size graham
cracker crust

8 oz. cream cheese {room
temperature; can be low
fat but not fat free)
14 oz. can sweetened
condensed milk {can be
light)

Beat the cream cheese until light and fluffy. Gradually mix in condensed milk.
When mixture is smooth, stir in lemon juice and vanilla. Fold in the Cool Whip.
Layer the bananas and the cream cheese mixture in the pie crust, making sure
that you start with the cream cheese mixture and end with that.

KEY LIME SQUARES

Marge Kruzan

v,

Combine the cup flour and baking powder. Set aside. Beat together the eggs,
sugar, and juice. Add dry ingredients. Pour over the hot crust. Bake for 25
minutes. Sprinkle with powdered sugar and cool. Cut into squares. Makes about
3 dozen.

MARGE'S CHOCOLATE ANGEl
FOOD DESSERT
2 c. semi-sweet chocolate
chips
1 large {8 oz.) Hershey's bar
{without nuts)
4 eggs
2 half pints whipping cream,
whipped {I like to use the
Richs' brand that is frozen
as it holds up much better
than Cool Whip. But, that
is up to you. You can use
real whipping cream also)

Marge Kruzan

1 small and 1 large angel
food cake {buy or make
your own)

Melt the chocolates in the top of a double boiler pan. Stir often. Be sure that
you don't get any water or steam in with the chocolate.
When all is melted, remove from the heat and beat into the eggs, one at a time.
Take off the pan of water and set aside to cool.
Rip or slice the cakes in bite-size pieces. Layer in the bottom of a dish.
When chocolate is cool, fold in the whipped cream. Be sure it is mixed well.
You can use a mixer on low speed. Spread over the layer of cake and continue
layering until you have used all the cake and the chocolate.

Crust:

1 c. {2 sticks) melted butter

2 c. flour
V2 c. powdered sugar

MEXICAN CHOCOLATE PIE

Filling:

Marge Kruzan

Bake in a 350' oven in a 9x13 inch pan.

Chocolate pie crust {I buy
one that is a Hershey's)
7% oz. jar marshmallow fluff
2 ctn. whipping cream {2
ctn.), whipped

Combine the 3 ingredients for the crust. Pat into a greased pan. Bake for 18 to
20 minutes or until slightly browned.

Combine the marshmallow fluff and the booze. Stir together until smooth. Stir
in the melted chocolate chips that have been melted and cooled. Set aside.

2 c. sugar
V2 c. key lime juice

4 Tbsp. flour {% level c.)
1 tsp. baking powder
4 eggs

80

1100-99

Cream de Caco and Kaklua,
equal amounts of each to
total 3fa c.
1 c. {6 oz. pkg.) chocolate
chips, melted

81

FANNIE MAY BROWNIES

Whip the cream until stiff. Fold the two mixtures together, carefully. You can
use the lowest speed on your mixer. Put in the pie crust. Crust will be heaped
with the mixture. Freeze until ready to use.

Marge Kruzan

Cream together:

Y2 c. butter (room

1 c. sugar

temperature)
Add:

TURTLE CHEESE CAKE

Mix all well and pour into an ungreased 13x9 inch pan. Bake at 350° for 25 to
30 minutes. Cool completely.

Crust:

11 oz. pkg. vanilla wafers,
crushed

6 Tbsp. melted butter

First topping:

Y2 c. softened butter
2 c. powdered sugar
2 Tbsp. milk or cream

Mix together and press into a springform pan. Use a large pan. Bake at 350°
for 10 minutes.
Filling:

14 oz. bag caramels (with
paper removed)

Peppermint oil (to taste)
Few drops of green food
coloring

Refrigerate for a few minutes.

Small can Carnation milk

Second topping:

6 Tbsp. butter

Melt together. Pour over baked crust. Sprinkle pecans on top. Nuts are optional

1 c. chocolate chips

Mix together and spread over first topping. Refrigerate to set. Best made day
before.

Cheesecake:

3 (8 oz.) pkg. cream cheese
(not fat free)
Can of Eagle Brand milk
4 eggs

1 tsp. vanilla
1 c. plus 1 tsp. flour

4 eggs
16 oz. can Hershey's syrup

Marge Kruzan

1 Tbsp. vanilla
2 c. chocolate chips, melted
and slightly cooled

Beat cheese and milk until fluffy. Add other ingredients. Mix well. Bake at 300°
for 1 hour and 5 minutes. Cool at least 4 hours.

LOVIN' DOUGH BAKERY'S
POTATO CHIP COOKIES

Marge Kruzan

1 c. crushed potato chips
Confectioners sugar

1 lb. (4 sticks) butter
1 c. sugar
3Y2 c. all-purpose flour

Cream the butter and sugar until light and fluffy. Beat in the flour and chips.
Roll by the heaping teaspoonful into small balls. Bake about 10 minutes at 350°
or until lightly browned around the edges. Sprinkle with confectioners sugar
while still warm. Makes about 5 dozen.

82

MOCK CREAM PUFFS

•
-

Marge Kruzan

2 pkg. Stella D'Oro Anginetti
cookies
1 ctn. Rich's frozen whipped
topping, thawed and
whipped until very stiff
2 (8 oz.) cans crushed
pineapple (unsweetened),
drained well, juice
squeezed out (I use paper
toweling)

8 oz. pkg. lite cream cheese
(room temperature; not fat
free does not get smooth)

Beat the softened cream cheese. When this is whipped, add the pineapple and
mix well. Fold in the whipped cream.
Slice the top off each cookie. Spread with the pineapple mixture. Set top back
on. Refrigerate until ready to use. These will look like little cream puffs.
1100-99

83

MARGE'S KEY liME CREAM
CHEESE PIE

MRS. FIELD'S CHOCOLATE CHIP
COOKIE $250.00 RECIPE

Marge Kruzan

1 (8 oz.} ctn. frozen whipped
topping, thawed
Whipped topping to garnish
(optional}

Roll batter in ball, little smaller than a golf ball. Flatten a little. Grease cookie
sheet lightly. Makes 112 cookies. Bake at 375° for 6 minutes.

THE ELEGANT FARMER'S
SNICKERDOODLES

Marge Kruzan

1 can sweetened milk
Large Cool Whip

Vz c. shortening (Crisco}
Vz c. butter

1 tsp. baking soda
2 Tbsp. sugar, mixed with 2
tsp. cinnamon to coat
cookies

Preheat oven to 375°. In large bowl, mix shortening, butter, sugar, and eggs
thoroughly.
In medium bowl, blend all dry ingredients, except sugar-cinnamon mixture and
stir into shortening mixture. Roll dough into balls the size of small walnuts.
Roll pieces of dough in sugar-cinnamon mixture. Place on ungreased cookie
sheets, about 2 inches apart, and bake 8 to 10 minutes. Makes about 5 dozen.

Marge Kruzan

Bring to a boil:

1 c. sugar

1 c. Karo syrup

1Vz c. peanut butter
6 c. Special K cereal

6 oz. chocolate chips
6 oz. butterscotch chips

Pour boiled mixture over the peanut butter and Special K and mix until well
coated. Pour into greased 13x9 inch pan and press down. Melt both chips
together and spread over top of coated mixture.

84

Marge Kruzan

% tsp. salt

1V2 c. sugar
2 eggs
2% c. flour
2 tsp. cream of tartar

Bake cake as per package in 9x13 inch pan. While still warm, poke holes 1 inch
apart with handle of wooden spoon. Pour can of milk into glass measuring cup.
Heat in microwave until warm. Pour in holes. Heat topping in same cup and
pour in same holes. When done, whatever is on top of cake, spread over cake.
Chill at least 5 hours or until cold. Top with Cool Whip. (Pour milk and topping
slowly.)

SPECIAL K'S BARS

1 tsp. baking powder
24 oz. (2 large bags}
chocolate chips
8 oz. Hershey's bar, grated

Mix flour with oatmeal, "bit by bit," in a blender. Mix until a fine flour. Add salt,
baking powder, and baking soda. Mix all together. Add chips and chocolate.

Pour mixture into crust and smooth top. Refrigerate 2 hours before serving.
Top with more whipped topping, if desired. Makes one 9 inch pie.

1 German chocolate cake
mix
1 (17 oz.} jar Mrs.
Richardson's butterscotch
caramel fudge topping

1 tsp. salt

2 tsp. baking soda

Cream butter and sugars. Add eggs and vanilla. Set aside.

With electric mixer, beat cream cheese until smooth. Add condensed milk, then
lime juice. Fold in whipped topping.

EASY CHOCOLATE CAKE
DESSERT

5 c. oatmeal

2 c. butter (1 lb.; I used
unsalted butter room
temperature}
2 c. sugar
2 c. brown sugar
4 eggs
2 tsp. vanilla
4 c. flour

V2 c. key lime juice

1 (9 inch} graham cracker
crust (homemade or
purchased}
1 (8 oz.} pkg. cream cheese,
softened
1 (14 oz.} can sweetened
condensed milk (not
evaporated milk}

Marge Kruzan

•.
' ·.
1100-99

85

CARAMEL APPLE PIE

Marge Kruzan

12 oz. pkg. Stouffer's
escalloped apples (These
are frozen and you will
find them in with the side
dishes. I use more. First
time that I made this pie I
could not find the apples
anywhere and I ended up
using a large size can of
Wilderness Apple Pie
Filling and it was fine.),
thawed

10 oz. cream cheese (room
temperature)
2 eggs
2 tsp. vanilla
6 Tbsp. sugar
2 Tbsp. flour
1 extra serving size graham
cracker pie crust
% c. caramel topping
1 tsp. cinnamon

WICKV-WACKY CHOCOLATE
CAKE
2 tsp. vanilla
2 c. cold water
2 Tbsp. vinegar
%c. oil

2% c. flour
2 c. sugar
2 tsp. soda
1 tsp. salt
6 Tbsp. cocoa

Put everything into a bowl. Beat until smooth. Pour onto jelly roll pan. Frost
when cold. Batter will be very thin. Bake 30 to 40 minutes at 350'.

STRAWBERRY ANGEL DESSERT

Preheat oven to 375'F. In a mixing bowl, combine softened cream cheese, egg,
vanilla, sugar, and flour. Beat until smooth. Spread mixture over pie crust.
Combine defrosted escalloped apples, caramel topping, and cinnamon. Gently
spoon over cream cheese mixture to keep two distinct layers. Bake for 40
to 45 minutes or until apples bubble up around edge of pie. Serve at room
temperature. Promptly store leftover pie in refrigerator.

4 LAVER LEMON TORTE

Marge Kruzan

Marge Kruzan

Marge Kruzan

Buy a large angel food cake. Cut into 1 inch cubes. Put y, in a 13x9x2 inch pan.
Drain approximately 30 ounces strawberries, slightly sweetened, either bought
or your own. Heat and thicken juice with 2 to 3 tablespoons of cornstarch. Stir
in berries. Spread all over cake. Add remaining cake cubes. Have 8 ounces of
cream cheese room temperature. Beat; add % cup milk. Beat until smooth.
Fold in 8 ounces of Cool Whip. Spread over cake. Chill thoroughly.

KEY LIME TORTE

Marge Kruzan

Crust:

Crust:

1 c. flour
1 stick butter

% c. chopped pecans

Mix together. Pat into a 9x13 inch pan, which has been lightly greased. Bake
at 375' for 15 minutes. Cool.
Filling:

8 oz. room temperature
cream cheese

8 oz. thawed Cool Whip
1 c. powdered sugar

V2 c. finely chopped pecans

1 c. flour

% c. butter (1 stick)
Mix all together with your fingers until crumbly. Pat in 9x13 inch lightly greased
pan. Bake at 375' for 15 minutes, or until lightly browned. Cool.
Filling:

8 oz. cream cheese, softened
at room temperature

8 oz. Cool Whip
1 c. powdered sugar

Beat cream cheese and sugar together until smooth. Fold in the Cool Whip.
Spread over cooled crust. Put in refrigerate while doing the next step.

Soften cream cheese with mixer, then add sugar. Fold in the Cool Whip and
spread over cooled crust (You can double all the above ingredients to make
it thicker; I usually do.)

Lemon Filling:

Key Lime Filling:

2 small pkg. instant lemon
pudding

3 c. cold milk

Mix pudding and milk thoroughly. When it starts to thicken, pour over the
above. Let set for an hour. Top with a 16 ounce Cool Whip. Sprinkle with
chopped pecans. Refrigerate and cut in squares.

86

8 egg yolks
2 (14 oz.) cans Eagle Brand
sweetened condensed milk

1 c. key lime juice (from
Florida)

Beat egg yolks and milk until yellow and thick. Add Key-Lime juice. Beat well.
Pour over cream cheese mixture. Refrigerate. After about an hour, top with a
1100"99

87

16 ounce size carton of Cool Whip. Refrigerate overnight. Cut into squares and

serve.

NANA HELEN'S GRAHAM
CRACKER BARS

Beat all of the above on medium speed for 2 minutes. Bake at 350° in a greased
Sundt pan for 50 to 60 minutes. Cool for 25 minutes. Put on a plate. Drizzle on
the frosting.

Ann Augustin

1 pkg. chocolate chips

1 can red label Eagle Brand
condensed milk
2V. c. ground graham
crackers

MELTING MOMENTS

Mix all ingredients well. Turn into a greased 9x9 inch well greased pan. Bake
at 350° for 30 minutes.

Tanya Thuemmler

z;3 c. unsifted cornstarch

1 c. butter
V3 c. powdered sugar

1 c. unsifted flour
Frosting:

EASY NO-FAT APPLE COFFEE
CAKE

V3 c. butter, softened
2 c. powdered sugar
Patti Stolfi

1 c. egg substitute
3 c. flour
1 Tbsp. baking powder
1 tsp. cinnamon
1 can apple pie filling

2 c. sugar
1 c. unsweetened applesauce
4 tsp. vanilla
Vz c. orange juice
Pinch of salt

Preheat oven to 350". Spray 12 cup Sundt pan with Pam. In large bowl, whisk
together sugar, applesauce, vanilla, orange juice, salt, and egg substitute. Combine flour, baking powder, and cinnamon and fold into sugar mixture. Spoon
a little more than Vz of batter into prepared pan. Spread apple pie filling evenly
over batter. Top with remaining batter. Bake in preheated oven for an hour or
until toothpick comes out clean. Cool in pan on rack for 10 minutes. Invert onto
plate. Sift powdered sugar over each servings.

DELUXE DEVILS FOOD CAKE

Dolly Thuemmler

4 eggs
1V. c. water
Vz c. oil

1 Duncan Hines chocolate
cake mix
1 (4 oz.) pkg. chocolate
instant pudding
Frosting - Melt:

2 c. powdered sugar

5Vz Tbsp. margarine
1 tsp. vanilla
Add water to smooth.

88

3 Tbsp. lemon juice

Sift flour and cornstarch together. Cream butter and powdered sugar together.
Add cornstarch flour mixture. Roll in balls and bake at 325° for 15 minutes. ·
Cool on wire racks. Frost with frosting or use melted chocolate or butterscotch
chips, or white chocolate and dab on the top and allow to dry.

APPLE ROLLS

Tanya Thuemm!er

Vz c. milk

2 to 2Vz c. flour
2 Tbsp. sugar
Vz tsp. salt
1 pkg. dry yeast
2 to 3 apples, sliced into
small sections

V. c. water
2 Tbsp. margarine
Vz c. sugar cinnamon mixture

Mix% cup flour, sugar, salt, and undissolved yeast. Heat milk, water, and margarine to 120" to 130°F. Gradually add to dry ingredients and beat 2 minutes at
medium speed of mixer. Add V4 cup flour. Beat at high speed 2 minutes. Stir
in enough additional flour to make soft dough. On floured board, knead 2 to 3
minutes. Divide dough into 12 equal parts. Roll flat with a rolling pin and add
apple slices. Sprinkle a little of the sugar cinnamon mixture on top of the apples
and a little butter to keep from getting dry. Pinch closed and place into greased
muffin tins. Bake at 375° for 20 to 25 minutes or golden brown on top. Remove
from tins to cool.
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Renee Thuemmfer

BABY FOOD BARS
3 eggs
1V. c. oil
2 c. sugar
2 c. flour
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon

1 {4Vz to 4% oz.) jar
applesauce baby food
1 {4Vz to 4% oz.) jar carrot
baby food
1 {4Vz to 4% oz.) jar apricot
baby food

Mix all together and add baby food. Bake in a 11x15 inch jelly roll pan for 30
minutes in a 350° oven.

Cool cake and frost with:

Vz stick margarine
1 {3 oz.) cream cheese

2V. c. powdered sugar
Vz tsp. vanilla

CHOCOlATE ZUCCHINI CAKE

Kathy Jandula

1V3 c. sugar

2Vz c. flour
4 Tbsp. cocoa

Vz c. vegetable oil

Vz tsp. baking powder

1 tsp. vanilla
2 eggs
Vz c. buttermilk {or Vz c. milk
with 1 tsp. vinegar)

1 tsp. baking soda
1 tsp. salt
2 c. shredded zucchini

Vz c. margarine

Mix first 6 ingredients together. Add flour. Add last 5 ingredients. Mix well by
hand.
Pour into a greased 13x9 inch cake pan. Sprinkle on 1 cup chopped nuts and
1 cup chocolate chips. Bake at 325' for 35 to 40 minutes. You can omit nuts if
you prefer.

If too thick, add milk.

OlD-fASHiONED RAISIN BARS
1 c. seedless raisins
1 c. water
Vz c. salad oil
1 c. sugar
1 egg, beaten
1% c. flour
1 tsp. nutmeg

Gertrude Fremfing

1 tsp. cinnamon
Vz tsp. salt
Vz tsp. cloves
1/z tsp. soda
Vz tsp. allspice
Walnuts {if desired)

Combine the raisins and water. Bring to a boil. Remove from the heat and add
salad oil. Cool to lukewarm; add sugar and eggs to raisin mixture. Beat in the
dry ingredients. Pour into a 9x13x2 inch pan to bake at 375' for 20 minutes.

BETTER THAN SEX CHOCOlATE
CAKE
1 box German chocolate
cake mix
1 can Eagle chocolate
condensed milk

Donna Storms

1 jar Mrs. Richards hot fudge
1 {8 oz.) Cool Whip
1 pkg. Heath Bar Bits

Bake cake according to package instructions in a 9x13 inch pan. Remove from
oven and while still hot poke holes with end of wooden spoon. Immediately
pour on condensed milk and hot fudge. Let cake cool completely. When cool,
top with Coop Whip and sprinkle top with Heath Bar Bits.
Note: If you warm both chocolate condensed milk and hot fudge it soaks in
better and is easier to work with.

When cool, cut into bars and dust with powdered sugar or frost with a Caramel
Frosting.

Kathy Jandufa

COCOA BROWNIES
4 eggs
1 c. flour
Vz c. nuts

8 Tbsp. cocoa
2 c. sugar
1 c. butter

Put all 6 ingredients in a bowl and mix well with blender. Turn mixture into a
greased 13x9 inch cake pan. Bake at 350' for 20 minutes or until a toothpick
comes out clean. Either frost or sprinkle with powdered sugar.

BlACK RUSSIAN CAKE
V. c. Kahlua
V. c. vodka

1 pkg. yellow cake mix
1 small pkg. chocolate
pudding {instant)
4 egqs

1 c. oil
%c. water

Mix; pour into Bundt pan. Bake at 350' for 45 minutes to 1 hour.
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90

Judy Kluender

91

MILKY WAY CAKE

Judy Kluender

Vz tsp. baking soda
1V. c. buttermilk

6 Milky Way bars
1 c. butter, divided
2 c. sugar
4 eggs
2% c. sifted flour

1 tsp. vanilla
1 c. chopped nuts

Combine candy bars and V2 cup butter in saucepan and melt over low heat.
Cream remaining V2 cup butter and sugar until light and fluffy. Add eggs, one
at a time, beating well after each addition. Add flour and baking soda alternately
with buttermilk, stirring until smooth. Add melted candy, mixing well. Stir in
vanilla and nuts. Pour batter into a greased and floured Bundt or 10 inch tube
pan. Bake at 350° for 1 hour and 20 minutes.

FANTASY FREEZE PIE

Sue Bleser

2 c. Cool Whip (1 container)
1 prepared chocolate pie
crust

1 (8 oz.) pkg. cream cheese
1 (7 oz.) jar marshmallow
cream
1 c. sherbet (any flavor)

Mix cream cheese and marshmallow cream at medium speed with electric
mixer until well blended. Add softened sherbet and mix well. Fold in Cool Whip.
Pour into crust and freeze until firm. Makes 8 servings.

GERMAN CHOCOLATE COOKIES
DEATH BY CHOCOLATE
1 box brownie mix (with
walnuts)
8 (1.2 oz.) Heath candy bars
3 (3.5 oz.) pkg. chocolate
mousse Jell-0

Judy Kluender

1% c. Kahlua
12 oz. chocolate Cool Whip

Bake brownies according to directions on box. Cool 1 hour. Punch holes in
top and pour Kahlua over it. Make the chocolate mousse Jeii·O according to
directions on box. Break candy bars into small pieces. Crumble half of the
brownies into the bottom of a glass trifle bowl. Cover with half of the mousse,
y, candy, and half of the chocolate Cool Whip. Repeat the layers.

CREAM PUFF CAKE

Judy Kluender

1 c. water
1 stick margarine
1 c. flour
5 oz. cream cheese
4 eggs

1 large instant pudding
(vanilla or chocolate)
Cool Whip
Chocolate syrup

Boil water and margarine; add flour. Blend and cool. Add eggs, 1 at a time;
beat well with mixer. Spread into ungreased 9x13 inch pan. Bake at 400° for
25 to 30 minutes.
Meantime, prepare pudding according to directions. Add cream cheese and
blend with mixer. Beat well; spread over crust when cooled. Cover with Cool
Whip and chocolate syrup.

92

Nancy Stoxen

Vz c. quick cooking oats

1 (181!4 oz.) pkg. German
chocolate cake mix
2 eggs
Vz c. butter or margarine,
melted

1 c. (6 oz.) semi-sweet
chocolate chips
Vz c. raisins

In a mixing bowl, combine dry cake mix, eggs, butter, and oats. Mix well. Stir
in the chocolate chips and raisins. Drop by heaping tablespoons, 2 inches apart,
onto ungreased baking sheets. Bake at 350° for 9 to 11 minutes or until set.
Cool for 5 minutes; remove to wire racks. Yield: About 3V2 dozen.

FRUIT COCKTAIL CAKE

Phyllisann Landa

1Vz c. flour

1 tsp. baking soda
1 (16 oz.) can fruit cocktail
(juice too)

1 c. sugar
1 tsp. salt
1 beaten egg

Mix all together and pour into 9x13 inch greased pan.
Sprinkle on top:

1 c. brown sugar or 1 c.
nuts, as desired
Bake at 350° for 40 to 45 minutes.
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AlMOND CHOCOLATE COVERED
TOFFEE

Jeannie Ownby

1 tsp. vanilla
2 c. (12 oz.) chocolate chips
1 c. unblanched, toasted
almonds

1% c. sugar
2 sticks butter
3 Tbsp. water
1 Tbsp. corn syrup

lightly grease 13x9 inch pan. In medium saucepan, over medium heat, bring
sugar, butter, water, and syrup to a boil. Boil without stirring until 300° to 310°.
Remove from heat; stir in vanilla. Pour into pan; wait 2 minutes, then sprinkle
with chips. Wait 2 more minutes, then spread chips over toffee. Sprinkle with
almonds, pressing them gently into the chocolate.

Mix pudding with 3 cups milk. Fold in Cool Whip. Use Y, of this mixture for
second layer. Spread over graham crackers in the pan. Set the other y, of
mixture aside.
Third Layer: Place another layer of graham crackers in the pan, placing them
on top of pudding Cool Whip mixture.
Fourth Layer: Spread the graham crackers with remaining pudding Cool Whip
mixture.
Fifth Layer: Again, place a layer of graham crackers on top of pudding Cool
Whip mixture.
Sixth Layer: Spread 1 can Chocolate Fudge frosting on top of last layer of
graham crackers. Refrigerate completed dessert for several hours. I refrigerate
overnight It cuts and serves better.

Toast Almonds: Spread almonds on cookie sheet and place in a 350° oven for
8 to 10 minutes. Stir/shake occasionally.

PISTACHIO CAKE

Linda Myers

1 c. flour
2 Tbsp. sugar

V2 c. margarine

STRAWBERRY BANANA SPLIT
CAKE

Nancy Stoxen

Crust:

Mix together. Press into 9x13 inch pan. Bake at 350° for 15 to 20 minutes. Cool.

16 oz. cream cheese

1 c. powdered sugar

V2 large ctn. Cool Whip
Beat cheese and powdered sugar together until light Add Cool Whip. Spread
this mixture over cooled crust

2 pkg. pistachio pudding
(instant)

V4 c. sugar

2 c. graham cracker crumbs
(about 32 sq.)
V2 c. butter or margarine,
melted
Filling:

V2 c. butter or margarine,

2% c. cold milk

Mix together. Spread over cream cheese mixture. Cover this layer with remaining Cool Whip.
Note: Can add V2 cup chopped nuts; sprinkle on top. Also, other flavors of
instant pudding may be used.

2 (8 oz.) cans crushed
pineapple, drained
2 qt. fresh strawberries,
sliced

softened
2 c. confectioners sugar
1 Tbsp. milk
1 tsp. vanilla extract
3 large firm bananas, cut
into V4 inch slices
Topping:

CHOCOLATE ECLAIR DESSERT

Linda Myers

First Layer: Line bottom of 9x13 inch pan with graham crackers.
Second Layer:

2 small boxes instant vanilla
pudding

3 c. milk
1 large container Cool Whip

94

2 c. whipping cream
V4 c. confectioners sugar

1V2 c. chopped walnuts

Combine the crumbs, butter, and sugar; press into an ungreased 13x9x2 inch
dish. Chill for 1 hour. In a mixing bowl, cream butter, confectioners sugar,
milk, and vanilla. Spread over crust; chill for 30 minutes. Layer with bananas,
pineapple, and strawberries. In a small mixing bowl, beat cream until soft peaks
form. Add confectioners sugar; beat until stiff peaks form. Spread over fruit.
Sprinkle with nuts. Chill until serving. Yield: 12 to 15 servings.
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95

Carol Zillmer

PUMPKIN DUMP CAKE
4 eggs, beaten
1'!2 c. sugar
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
% tsp. cloves (ground)

fRENCH SilK PIE
'12 lb. butter

1 yellow cake mix
1% c. chopped pecans
2 stick butter

2 tsp. vanilla

CHOCOlATE CHIP COOKIES

Carol Zillmer

1'12 tsp. baking powder

%c. butter
%c. Crisco
1 c. sugar
1 c. brown sugar
1 egg
1 Tbsp. milk
2 tsp. vanilla
1 Tbsp. baking soda

V. tsp. salt
1 c. vegetable oil
1 c. corn flakes
1 c. oatmeal
12 oz. chocolate chips
4 c. flour

Mix all the above in bowl. Spoon mixture onto cookie sheet. Bake at 350".

4 eggs
2 sq. melted unsweetened
chocolate

1 graham cracker crust

2 c. pumpkin
12 oz. sweetened milk

Mix the first 8 ingredients together. Pour into cake pan (9x13 inches). Sprinkle
cake mix over pumpkin mixture. Sprinkle pecans. Pour melted butter over cake
mix. Bake at 350" for 1 hour or more. Top with Cool Whip and serve.

Frances Schaetten

1 c. sugar

Cream butter at high speed until light and fluffy. Add sugar % cup at a time.
Blend in chocolate and vanilla. At medium speed add 2 eggs; beat 5 minutes.
Add 2 more eggs and beat 5 minutes more. Pour into shell and refrigerate. Top
with whipping cream.

IMPOSSIBlE PIE

Gloria M. Glatz

'lz c. flour
%c. sugar
% tsp. salt
1 c. coconut

4 eggs
2 c. milk
2 tsp. vanilla
1 stick margarine, cut into 1
inch pieces

Put alt ingredients into blender (liquids first). Mix together for 3 minutes. Grease
bottom only and flour deep 10 inch pie dish. (Glass pie dish works best.) Pour
mixture into dish. Bake at 350" for 50 minutes or until inserted knife comes out
clean.

Frances Schaetten

MINT DAZZlE

1% c. cream, whipped
1 pkg. miniature
marshmallows
% c. crushed peppermint
stick candy

2 c. chocolate cookies,
crumbled

V. c. melted butter
'12 c. butter
1'12 c. powdered sugar
3 eggs, slightly beaten
3 sq. unsweetened
chocolate, melted

Blend together crumbs and the melted butter. Press firmly into 9x12 inch pan.
Cream together butter and sugar thoroughly. Add eggs and melted chocolate
and beat until light and fluffy. Spoon over crumbs. Set in freezer. While beating
cream, gently fold in marshmallows and spread over chocolate layer. Sprinkle
with crushed candy. Freeze. You may add nuts.

96

BANANA SPliT TOURTE
2 c. graham cracker crumbs
1 stick margarine
2 sticks margarine
2 eggs
2 c. powdered sugar
1 tsp. vanilla
4 sliced bananas

Aux Member

1 lb. can crushed pineapple,
drained
2 {10 oz.) frozen
strawberries, drained
Cool Whip
Crushed nuts

Combine crumbs and butter and press into 9x13 inch pan. Beat margarine (2
sticks), eggs, powdered sugar, and vanilla for 20 minutes. Pour over crust and
chill for 1 hour. Layer in order: Bananas, pineapple, strawberries, Cool Whip,
and nuts. Chill till served.
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POliSH CHOP SUEY CAKE

CARAMEl-FUDGE CHOCOlATE
CAKE

Frances Schaetten

2 c. flour
2 c. sugar
2 tsp. baking soda

2 eggs
1 can crushed pineapple

Mix by hand and pour into 9x13 inch greased and floured pan. Bake at 350"
for 35 to 40 minutes.
Mix:

8 oz. cream cheese
V4 c. butter or margarine

Prepare cake batter according to package directions. Stir in 3/4 cup chocolate
chips. Pour into a greased 13x9x2 inch baking pan. Bake at 350° for 35 to 40
minutes or until a toothpick inserted near the center comes out clean. Immediately poke holes in the cake with a meat fork or skewer. Spread caramel and
fudge toppings over cake. Cool on a wire rack. Frost with whipped topping.
Sprinkle with toffee bits and remaining chocolate chips. Store in the refrigerator.
Yield: 12 to 15 servings.

2 c. powdered sugar
1 tsp. vanilla

Pour over warm cake and chill.

MINI COFFEE CAKES
Vs c. butter, softened
'14 c. sugar
1 egg
1V2 c. all-purpose flour
1 (3.4 oz.) pkg. instant
vanilla pudding mix

Nancy Stoxen

CHOCOlATE FUDGE

1 Tbsp. baking powder
V4 tsp. salt
1'14 c. milk
V2 c. chopped walnuts

Marge Kruzan

2 {6 oz.) pkg. semi-sweet
chocolate pieces
13 oz. sweet milk chocolate
1 Tbsp. vanilla
2 c. chopped nuts (% lb.)

V2 c. butter or margarine
1 tall can evaporated milk
2 lb. granulated sugar (4 c.)
Y2 lb. marshmallows (32; 4V2
c. mini marshmallows)
2 oz. (squares) unsweetened
chocolate

Topping:

V2 c. chopped walnuts
Vs c. packed brown sugar

1 {11% oz.) jar hot fudge ice
cream topping, water
1 {8 oz.) ctn. frozen whipping
topping, thawed
Y2 c. English toffee bits or
almond brickle chips

1 (18% oz.) pkg. chocolate
cake mix
1 c. miniature semi-sweet
chocolate chips, divided
1 {12% oz.) jar caramel ice
cream topping, warmed

Mix:

Nancy Stoxen

2 Tbsp. butter, melted
'14 tsp. ground cinnamon

Combine butter or margarine, evaporated milk, and sugar in a large, heavy
saucepan or Dutch oven. Stir over medium heat until sugar is dissolved. Bring
to boil; cover. Boil 5 minutes. Turn off heat. Add marshmallows; stir until
dissolved. Add the 3 kinds of chocolate, one at a time, stirring after each addition
until completely melted. Add vanilla and nuts; blend. Pour into lightly greased
10x15 inch pan (jelly roll pan) and let stand until firm before cutting into squares.

In a mixing bowl, cream butter and sugar. Beat in egg. Combine flour, pudding
mix, baking powder, and salt; add to the creamed mixture alternately with milk.
Beat until blended. Stir in walnuts. Fill paper-lined muffin cups two-thirds full.
Combine topping ingredients; sprinkle over batter. Bake at 375" for 20 to 25
minutes or until a toothpick inserted near the center comes out clean. Cool for
10 minutes; remove from pan to a wire rack. Yield: About 1 dozen.

INDOOR S'MORES

•...

Marge Kruzan

5 Tbsp. butter
1 tsp. vanilla
% c. light corn syrup

6 c. Golden Grahams cereal
(one 13 oz. box)
1V2 c. Nestle Toll House milk
chocolate morsels
6 c. miniature marshmallows
{one 10 oz. bag)
1100-99

99

Melt 5 cups of the marshmallows (save one cup for later), chocolate chips,
butter, and corn syrup over low heat or in the microwave, stirring often. Remove
from the heat. Stir in vanilla. Butter a 9x12 inch pan.
Pour cereal into a large bowl. Pour melted mixture over cereal; stir until evenly
coated. Stir in the remaining cup of marshmallows.
Press mixture into a pan. I use a plastic glass and press down firmly. Cool at
least 1 hour or until firm, before cutting into squares. Store loosely covered at
room temperature.

3 c. (or more) Captain
Crunch (peanut butter
flavored)

pecans
1 tsp. vanilla

Lightly coat 8 inch square pan with vegetable cooking oil. Beat cream cheese
till just smooth. Beat in melted chips and vanilla. Stir in nuts. Cover and refrigerate. Cut in 1 inch squares. Store in refrigerator. Serve chilled or at room temperature.

2 lb. white confectionery
coating (almond bark)
1 c. peanut utter

Ashley Thuemmler

3 c. crisp rice cereal
2 c. dry roasted peanuts
2 c. mini marshmallows

Place white confectionery coating in a large microwave-safe bowl; microwave
at 50% power until melted, about 5 minutes. Stir in remaining ingredients. Drop
by heaping tablespoons onto waxed paper or divide between 2 greased 9 inch
square pans. Yield: 10 dozen pieces.

Frances Schaetten

FUDGE

1 small can Carnation milk
Pinch of salt

Boil 8 minutes, stirring constantly.
Melt 32 marshmallows with %cup water in double boiler. Add marshmallows,
1Vz cups chocolate chips, and nuts to mixture. Beat until it thickens. I use my
electric mixer. Pour in buttered pan.

GRANDMA T'S PEANUT BUTTER
SQUARES
1 c. light corn syrup
1 c. sugar
1% c. creamy peanut butter
6 c. ready to eat cereal

V2 c. chopped walnuts or

1 (8 oz.) pkg. cream cheese
(room temperature)
2 c. semi-sweet chocolate
chips, melted and cooled

CRUNCHY PEANUT BARK

Melt bark in slow oven 220'. Take out and stir in rest of ingredients. Drop by
spoonful on waxed paper. Let set till hard. Store covered.

2% c. sugar
1 stick butter

Dottie Bryner

Darlene Carr

ALMOND BARK CANDY
1 lb. bark (chocolate or
white)
1 c. salted red skin peanuts

FAST FUDGE

Renee Thuemmler

1 c. butterscotch chips
1 c. semi-sweet chocolate
chips

HARD CANDY

Ashley Thuemmler

Powdered sugar
3% c. sugar
1Y2 c. Karo light corn syrup
1 c. water
1 small bottle Loran
Flavoring oil (found at
some drug stores; may
need to ask)

Food coloring

Sprinkle 18x24 inch strip of heavy-duty aluminum foil with powdered sugar or
use a cookie sheet this size. Mix first 3 ingredients in large heavy saucepan. Stir
over medium heat until sugar dissolves. Boil, without stirring, until temperature
reaches 310' or until drops of syrup form hard and brittle threads in cold water.
Remove from heat. Stir in flavoring oil and food color. Pour onto foil or jelly
roll pan. Cool; break into pieces. The syrup will be very hot to handle. Be very
careful. Store in airtight container.

Combine syrup and sugar; bring to a boil. Remove from heat and add peanut
butter; mix until smooth. Pour slowly over cereal; mix lightly. Press into buttered
9x13 inch pan. Melt butterscotch and chocolate chips. Spread over cereal
mixture. Let chocolate dry and cut into bars with a sharp knife.

100

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101

?:OL

snoeuoue8S!lf\J
S;}tON

MISCELLANEOUS

TEMPERATURE TESTS
FOR CANDY MAKING
There are two different methods of determining when candy has been cooked
to the proper consistency. One is by using a candy thermometer in order to
record degrees, the other is by using the cold water test. The chart below will
prove useful in helping to follow candy recipes:

TYPE OF CANDY

DEGREES

COLDWATER

Fondant, Fudge
Divinity, Caramels
Taffy
Butterscotch
Peanut Brittle
Caramelized Sugar

234 - 238'
245 - 248°
265 - 270'
275 - 280°
285 - 290'
310-321°

Soft Ball
Firm Ball
Hard Ball
Light Crack
Hard Crack
Caramelized

••••

••••

••••

SWEET POTATO BALLS
8
2
1
1

Gloria M. Glatz

1 tsp. brown sugar
tsp. vanilla
Marshmallows
Corn flake crumbs

large sweet potatoes
eggs
Tbsp. butter, melted
tsp. grated orange rind

1/2

Cook and mash sweet potatoes. Mix in eggs, butter, orange rind, brown sugar,
and vanilla.
Mix all above ingredients together. Form in 141arge balls, putting a large marshmallow in center of each. Roll each ball in corn flake crumbs. Freeze on cookie
sheet; package for storage in suitable freezer wrap (or container). When ready
to serve, thaw and bake in buttered baking dish at 400' for 10 minutes.

In using the cold water test, use a fresh cupful of cold water for each test.
When testing, remove the candy from the fire and pour about y, teaspoon of
candy into the cold water. Pick the candy up in the fingers and roll into a ball
if possible.
In the SOFT BALL TEST the candy will roll into a soft ball which quickly loses
its shape when removed from the water.

HALLOWEEN POPCORN BALLS
3 c. mini marshmallows

Mary Miles

8 c. popped corn
Y2 c. peanuts
Y2 c. chocolate chips

V2 c. margarine

In the FIRM BALL TEST the candy will roll into a firm, but not hard ball. It will
flatten out a few minutes after being removed from the water.

2 Tbsp. orange gelatin

In the HARD BALL TEST the candy will roll into a hard ball which has lost
almost all plasticity and will roll around on a plate on removal from the water.

Melt marshmallows and margarine in large pan; stir until smooth. Stir in gelatin
until mixed in. Take off heat. Add popped popcorn and peanuts to mixture. Stir
until coated. Add chocolate chips. Put margarine on hands; shape into balls.
Wrap in plastic individually.

In the LIGHT CRACK TEST the candy will form brittle threads which will soften
on removal from the water.

Use other colored gelatins for other holidays.

In the HARD CRACK TEST the candy will form brittle threads in the water
which will remain brittle after being removed from the water.
In CARAMELIZING the sugar first melts then becomes a golden brown. It will
form a hard brittle ball in cold water.

PEOPLE CHOW

Marge Kruzan

1 stick margarine
1 c. creamy peanut butter
6 oz. chocolate chips

8 c. Crispix cereal
2 c. powdered sugar

Melt first 3 ingredients together. In bowl, coat this mixture over the Crispix.
Toss with 2 cups powdered sugar. Shake well. Keep in refrigerator.
1100-99

Copyr'1ght .-;; 1992 by Cookbook Publ"1shers, Inc.

103

ROASTED ITALIAN TOMATOES

Bud Ellis
Silver Lake, WI

3 Tbsp. olive oil
Salt and pepper to taste
Minced fresh basil or parsley
for garnish

6 large Italian plum
tomatoes (1% to 2 lb.),
halved lengthwise and
seeded
3 small cloves garlic, minced
1 Tbsp. minced fresh thyme
or 1 tsp. crushed

Put all of the above in a pan. Stir. Bring to a boil and boil for 4 minutes. Cool
thoroughly.
While the above mixture is cooling, rinse and cut 1V2 quart of cheap dill pickles.
Slice in thick rounds.
Pour syrup aver the pickles. Cover and refrigerate for at least 3 days before
serving.

PICKLED EGGS

Preheat oven to 325°. Lightly oil baking dish large enough to hold tomatoes in
single layer. Place tomatoes, cut side up. Sprinkle with garlic, thyme, oil, salt,
and pepper. Roast middle rack of oven 1V2 hours or browned on bottom. Baste
with their juices. Sprinkle with basil or parsley. Serve warm.

BEER BATTER FOR FISH

Gail Stuebner

Carol Zillmer

1 qt. white vinegar

2 Tbsp. sugar
Red peppers, crushed red
chilies

V. tsp. garlic salt
'14 tsp. salt and pepper
% tsp. mustard seed

Bring to boil and let cool before putting in the eggs. Layer eggs and onions.
Ready in 24 hours.
Need 2 dozen eggs, hard-boiled and peeled.

1 egg
1 c. beer
1 c. flour

1 tsp. salt
1V. tsp. sugar
1 tsp. baking powder

Beat ingredients with mixer. Coat fish. Put in deep-fat fryer at 370" to 400° till
golden brown.

FISH BATTER

Linda Taylor

Batter:
2/3

c. beer
c. flour
2 eggs
1 Tbsp. sesame oil
Salt and pepper to taste

Flour
Walleye fillets or any other
firm fish
Cajun season (if desired also)

2/3

Beat above ingredients together. Pat dry fish, flour fish, then put into batter. Fry
in hot grease.

EASY CANDIED PICKLES
3 c. sugar
1V2 c. vinegar
4 sticks cinnamon

Marge Kruzan

10 peppercorns
10 whole cloves
104

1100,99

105

INDEX OF RECIPES
ORANGE TAPIOCA SALAD.
. ........
ORIENTAL SALAD . . . . . .
. .....
PIZZA SALAD . . . . . . . . . . .
. ........
POTATO SOUP ......................
SALAD DRESSING FOR CABBAGE .....
SAUERKRAUT SOUP...........
..
SPICY CHEESEBURGER SOUP...
.
STRAWBERRY JELLO MOLD . . . . .
TAFFY APPLE SALAD ................
THOUSAND ISLAND DRESSING . . . ...
VEGETABLE SALAD......
. ..
VENISON VEGETABLE SOUP..
. ....

16
22
19
15
16
14
13
24
18
16
17
14

VEGETABLES
BAKED BEANS ...
. 25
BAKED BEANS . . . ....
32
BAKED HASH BROWNS ..... .
. 30
BAKED MASHED POTATOES .. .
. 27
BROCCOLI CASSEROLE.
. .. 31
CABBAGE CASSEROLE .... .
. 28
COOKOUT POTATOES ... .
. 32
CORN BAKE ....
. 26
COWBOY BEANS ..... .
. 30
DON' A FAVORITE VEGETABLE
CASSEROLE ..
. 28
FREEZER CORN ....... .
. 32
HERBED SPINACH BAKE ..
. . 26
LORI'S ZUCCHINI .
. . 30
PARMESAN POTATO ROUNDS .
. 31
POTATO CASSEROLE ........ .
. ... 25
RED CABBAGE ............ .
. . 31
SAUSAGE-STUFFED ZUCCHINI.
. . 25
SAVORY BREAD AND PASTA
STUFFING . .
.............
. . 29
SCALLOPED CHEESE POTATOES . . . .. 32
SCALLOPED CORN . . . . . ............ 26
SCALLOPED CORN .......•.......... 29
SWEET AND SOUR RED CABBAGE .... 30
SWEET POTATO CASSEROLE .
. .. 29
WHIPPED POTATO CASSEROLE ....... 27

MAIN DISHES
ALT/iS CASSEROLE ....
. 56
BAKED COD CASSEROLE ..
47
BAR-B-O BEEF .
50
BEEF ROLLADEN ...
. . 53
BREAKFAST BURRITOS ..... .
. 36
BROCCOLI, CHICKEN, AND CHEESE
.....
. . 51
CASSEROLE . . . . . . . . .
CHICKEN AND MUSHROOM PIE . . .... 55
CHICKEN BROCCOLI CASSEROLE ..... 44
CHICKEN PICCATA ................... 44
CHICKEN ROLL UPS . . . . . . . . .
. . 37
CHICKEN SWISS. . . . . . . . . . . . . .
. 42
CHILl RICE. . . ...................... 47
CORNED BEEF CASSEROLE ........... 35
DELICIOUS OVEN CHIX .............. 39
EASY CHICKEN A LA KING . . . . . . . . .. 37
EASY PORK CHOPS AND
STUFFING ....... .
......... 53

BUTTERSCOTCH BISCUITS .
. . 60
CARROT NUT BREAD .
. 61
CHERRY NUT BREAD FROM THE
COUNTRY RETREAT .
. 62
CHOCOLATE BANANA BREAD .
. .. 62
DINNER ROLLS.
. 67
DUMPLINGS .
. . 59
DUMPLINGS.
. .... 59
EASY BUTTERSCOTCH ROLLS
.. 63
OAT-CHIP BANANA BREAD .
. .... 67
PISTACHIO BREAD.
. . 62
PISTACHIO BREAD..
. .... 66
POPPY SEED BREAD.
. . 63
POPPY SEED BREAD.
. .... 66
POTATO DUMPLINGS . .
. .. 60
PUMPKIN CRANBERRY BREAD.
. . 65
STICKY BUNS .
. 66
WAFFLES-PANCAKES.
. ..... 59
ZUCCHINI BREAD.
. . 64
ZUCCHINI BREAD...
. 64
ZUCCHINI BREAD.
. . 65

EGG AND HAM CASSEROLE.
. ..... 48
ENGLISH TAVERN BEEF ON A BUN .... 49
5 HOUR BEEF STEW . . .
. . 55
FRIED RICE .
. . 47
GRANDMA SElMER'S HAM LOAF.
. 42
GRANDMA:S CHICKEN CASSEROLE .... 44
GRANDPA BOWDEN'S FAMOUS BAKED
BEANS.
. . 38
GROUND BEEF CHOP SUEY .
. 49
HEARTY HAMBURGER CASSEROLE .... 46
HUNGARIAN GOULASH . . . . .
. 54
ITALIAN BEEF.
. ...... 39
ITALIAN SAUSAGE IN A CROCK
POT....
. ..
' 35
' 53
ITALIAN STYLE MEATLOAF .
. 52
KORIEN SIRLION TIPS.
' 43
KUGELIS (POTATO DISH} .
LEEKS AND POTATOES WITH MEAT
.. 52
BALLS ..
. 50
LI'L CHEDDAR MEAT LOAVES.
LONDON BROIL .
'43
MASHED POTATO BEEF
CASSEROLE ...
'48
MEAT LOVERS PIGS IN THE
40
BLANKET.
NANA ANN'S FAMOUS CHICKEN
BAKE ..
' 37
NANA MAE'S RENOWNED BAR-B' 3B
QUE ...
. 47
PIZZA TOT CASSEROLE .
PORK CHOPS AND CREAM CORN ..
' 41
PORK CHOPS OVER STUFFING ..
' 56
PORK TENDERLOIN PATTIES IN
GRAVY ..
' 45
. 45
POTATO SALAD FOR A PICNIC.
POT ROAST LEFTOVER
CASSEROLE ....
' 51
QUICK AND EASY POT ROAST.
' 41
QUICKER PORK CHOPS OVER
' 56
STUFFING.
' 41
QUICK MEATLOAF , .
SAUSAGE STRATA .. .
' 51
40
SHEPHERD'S PIE , ...... .
SHRIMP DEJONG HE .
' 43
SLOW-SIMMERED STROGANOFF.
' 36
35
SMOKED BUTT.
SMORGASBORD "SIT-ON"
SANDWICH , . .. . . .
. 35
STUFFED SHELLS . . . . .. . ..
. .. 40
SUNDAY BRUNCH CASSEROLE (4}.
. 42
SUPER SLOPPY JOES .
. ........ 50
TASTY MEAT PIE...
. .......... 46
TENDER PORK CHOPS . . . . .
. .. 49
TERIYAKE-MARINATED STEAK . .
. . 38
TUNA CASSEROLE .... , .
. . 55
VENISON STOFFADO .
. .... , .
, . 54

DESSERTS
100
ALMOND BARK CANDY .
ALMOND CHOCOLATE COVERED
. 94
TOFFEE .
ALMOND FINGERS .
' 75
APPLE ROLLS .
' 89
79
APPLE SLICES.
BABY FOOD BARS.
' 90
. 80
BANANA CREAM CHEESE PIE ..
BANANA SPLIT TOURTE.
' 97
BETTER THAN SEX CHOCOLATE
' 91
CAKE ..
BLACK RUSSIAN CAKE ..
' 91
BLITZ TORTE (GRANDMA:S} ..
' 70
.77
BLUEBERRY ALMOND CRUNCH .
' 70
BLUEBERRY TORTE .
CARAMEL APPLE PIE .
' 86
72
CARAMEL-CHOCOLATE FINGERS.
CARAMEL-FUDGE CHOCOLATE
CAKE...........
.....
. 99
CHEESE DANISH .
. .. 69
CHERRY CRUNCH .
.. . . . ..
. 73
CHERRY TORTE . . .
. ... 74
CHOCOLATE CHIP COOKIES .
. . 96
CHOCOLATE ECLAIR DESSERT.
. .... 94
CHOCOLATE FUDGE . . . . .
. .. 99
CHOCOLATE NUT ANGEL PIE .
. ... 72
CHOCOLATE ZUCCHINI CAKE.
. .. 91
COCOA BROWNIES.
. .... 90
CREAM PUFF CAKE.
.. ............ 92
CRUNCHY PEANUT BARK .
. ..... 101
DANISH PASTRY . . ..
. .. . .. .. 78
DEATH BY CHOCOLATE .
.,..
. . 92
DELUXE DEVILS FOOD CAKE
.... 88
DIABETIC FRUIT BARS . . . . . .
. .. 70
EASY CHOCOLATE CAKE DESSERT. . . 84
EASY NO-FAT APPLE COFFEE
.. BB
CAKE..
.. ......
FANNIE MAY BROWNIES ..
'83
.. 93
FANTASY FREEZE PIE .
' ' 101
FAST FUDGE.
73
FLUFFY DESSERT ....
.. B6
4 LAYER LEMON TORTE ..

BREADS, ROLLS
BAKING POWDER BISCUITS . . . . . . . .
BANANA BREAD ..
. .........
BANANA-CHOCOLATE CHIP BREAD., ..
BEST BRAN MUFFINS ..............
BLUEBERRY MUFFINS. . . . . .
. ..
BOSTON BROWN BREAD.
.
BUTTERMILK NUT BREAD ... , ........

60
61
67
64
63
61
68

108

FRENCH SILK PIE..
. . 97
FRUIT COCKTAIL CAKE. . . . . . .
. .. 93
FRUIT LOOP NUT DROPS. .
. . 76
FRUIT PIZZA .. . . ..
. .... 80
FUDGE.....
... 100
GERMAN CHOCOLATE COOKIES .
. 93
GRANDMA HEWITT'S SUGAR
COOKIES .
.. . .. .. . .
. 79
GRANDMA:S CRUNCHY CHOCOLATE CHIP
COOKIES . . .
. 73
GRANDMA TS PEANUT BUTTER
SQUARES .
.. .. . . . .. . . .. . 100
HARD CANDY.
. . .. .. . .
. ...... 101
IMPOSSIBLE PIE........
. 97
INDOOR S'MORES..
. ....... 99
KEY LIME SQUARES .
. . 80
KEY LIME TORTE . .
.. ........... 87
KOLACHKY. .
. . . .. . .. .. 69
LOVIN' DOUGH BAKERY'S POTATO CHIP
COOKIES..
.. .. 8Z
MARGE'S CHOCOLATE ANGEL FOOD
DESSERT. . . . .. .
. .... B1
MARGE'S KEY LIME CREAM CHEESE
PIE.
. .. . ..
.. .... 84
MELTING MOMENTS ................ 89
MEXICAN CHOCOLATE PIE ,
..... 81
MILKY WAY CAKE . .
. 92
MINI COFFEE CAKES.
. .......... 98
MINT DAZZLE .
. ................ 96
MOCK CREAM PUFFS ............... 83
MRS. FIELD'S CHOCOLATE CHIP COOKIE
$250.00 RECIPE.
. ........ 85
MY OWN SPECIAL DESSERT.
. .. 75
NANA HELEN'S GRAHAM CRACKER
BARS.................. ......
88

1100-99

OLD-FASHIONED RAISIN BARS.
. . 90
y, MONSTER COOKIE .
. ...... 71
ORIGINAL MONSTER COOKIE.
. .. 71
PECAN POUND CAKE....
.. ... 77
PISTACHIO CAKE ................... 94
POLISH CHOP SUEY CAKE..
. .... 98
PUMPKIN DUMP CAKE........... . . 96
RHUBARB-CRUNCH.. .
.. .. 69
SELF-FROSTING ANISE DROPS.
. 76
SPECIAL K'S BARS ............. , ..... 84
STRAWBERRY ANGEL DESSERT . .
. 87
STRAWBERRY BANANA SPLIT
CAKE....................
.. ... 95
STRAWBERRY CREAM PIE ............ 76
SUGAR COOKIES.....
.....
.. . 74
THE ELEGANT FARMER'S
SNICKERDOODLES ................ 85
TOFFEE SQUARES...........
. ... 74
TURTLE CAKE ....................... 77
. ...... 82
TURTLE CHEESE CAKE. . .. .
WEST VIRGINIA HOT MILK CAKE . . ... 78
WICKY-WACKY CHOCOLATE CAKE ..... 87

MISCELLANEOUS
BEER BATTER FOR FISH .....
EASY CANDIED PICKLES .
FISH BATTER ............. .
HALLOWEEN POPCORN BALLS ..
PEOPLE CHOW.
PICKLED EGGS.
ROASTED ITALIAN TOMATOES.
SWEET POTATO BALLS ..

109

' 104
104
' 104
' 103
103
. 105
. ' 104
103

Suggestions for Lowering Fat Content in Your Diet
FOOD
CATEGORY
Meat
Fish
Poultry

CHOOSE
Lean cuts of meat with fat
trimmed, such as: beef-round,
sirloin, rump steak, loin
Poultry without skin
Pork tenderloin

DECREASE
"Prime" grade meats
Fatty cuts, like: corned beef,
brisket, short ribs,
spareribs
Goose, duck, organ meats,

sausage, bacon, hot
dogs, regular luncheon
meats

•..

Dairy
Products

Skim milk, lowfat buttermilk, lowfat
evaporated or nonfat milk
Lowfat or nonfat yogurts and
cheeses

Whole milk, cream, half &
half, nondairy creamers,
real or nondairy whipped
cream, cream cheese,
sour cream, ice cream,
custard-style yogurt
High-fat cheese, like: Brie,
Swiss, American,
Cheddar

Eggs

Egg whites, cholesterol and fatfree egg substitutes

Egg yolks
(substitute 2 egg whites for
1 egg)

Fats
Oils

Unsaturated vegetable oils (in
limited quantities): corn, olive,
peanut, canola, safflower,
sesame, soybean
Fat-free mayonnaise, cream
cheese, and salad dressings
Mustard and flavored vinegars
(when cooking, use spray oils or
nonstick pans and decrease
amount of fat in recipe by 1!3 or
substitute applesauce for fat)

Butter, coconut oil, palm
kernel oil, palm oil, lard,
bacon fat

Breads
Cereals
Pasta

Breads like whole wheat,
pumpernickel, rye, pita, bagels,
English muffins, rice cakes
Lowfat crackers and bread sticks
Plain cereals (hot and cold)
Spaghetti and macaroni
Any grain
Dried peas and beans

Croissants, butter rolls,
sweet rolls, pastries,
doughnuts, most snack
crackers, granola-type
cereals made with
saturated fats, egg
noodles, pasta and rice
prepared with cream,
butter, or cheese sauces

Vegetables
Fruits

Fresh, frozen, canned (no salt
added)

Vegetables prepared in
butter, cream, or sauce
Fruits served in glazes

'

J/0

Calculating Percent Fat

Fat Facts
Reducing fat in the diet is a major
focus in America today, and for good
reason. A high fat diet can contribute
to elevated blood cholesterol levels, a
risk factor for heart disease. Excess

dietary fat has also been linked to
obesity and cancer. As a result, lower

fat intake has become a priority for
many.

Cholesterol is a fat-type substance
found in all animal tissues. In adults,

a blood cholesterol level below 200
milligrams per deciliter is desirable. A

high

protein

cholesterol

content

content,

and

and

low

people with higher HDL levels have a
lower incidence of heart disease. Low

density lipoproteins (LDL) contain
more cholesterol than HDL and are
responsible for cholesterol build-up on
artery walls, thus earning the label
"bad" cholesterol. A lowfat, low
cholesterol diet, as well as exercise
and being at a desirable weight, can

considered high. Blood cholesterol can
also be broken into two categories:
"good" and "bad" cholesterol. High

unsaturated, and monounsaturated.
Foods we eat contain a mixture of

density lipoproteins (HDL) are known

these fats.

above

240

milligrams

is

grams of fat x g•
total calories

help lower blood cholesterol levels and
raise HDL levels.
Dietary fat can be divided into three
different types: saturated, poly-

level

To achieve a desirable percentage of total calories from fat, it is
helpful to know how much fat is in individual foods. To determine the
percentage of a food's total calories that come from fat, you can use the
following formula. In order to calculate this percentage, you need to
know the total calories and the grams of fat per serving, both of which
are usually listed on the food label.

because

X

-

100

% of total calories from fat

Each gram of fat contains 9 calories. Multiplying grams of fat by 9 gives the total calories
from fat On food labels, this number has already been calculated, and is listed on the same
line as total calories.

When reading a food package, the front of the label may not tell
the whole story. For instance, a package of boiled ham might claim to
be 96% fat free. From this information, the consumer might assume
that the food contains 4% fat, which is well within the recommended
guideline of eating foods with 30% or less of total calories from fat.
Although the 96% fat free claim is truthful, it refers to the amount of
fat by weight rather than by the food's total calories. To get a clearer
picture, use the above calculation. The label of the boiled ham shows
60 calories and 2.5 grams of fat per serving.

as "good" cholesterol because of their

• SATURATED FATS are generally solid at room temperature. They have
been shown to increase blood cholesterol levels. Saturated fats are primarily
found in animal products such as butter, milk, cream, and lard. Some plant
foods, such as palm oil, coconut oil, vegetable shortening, and some peanut
butters also contain large amounts of saturated fats.

• POLYUNSATURATED FATS tend to lower blood cholesterol levels. These
fats are found in high concentrations in vegetable oils, and are usually liquid
at room temperature. Fats such as sunflower oil, corn oil, and soft margarines

have large amounts of polyunsaturated fats.
• MONOUNSATURATED FATS have also been shown to decrease
cholesterol levels in the blood. They can be liquid or solid at room
temperature, and can be from plant or animal sources. Olive, peanut, and
canola oils are high in monounsaturated fats.

• DIETARY CHOLESTEROL comes from animal sources such as meat,
poultry, fish and other seafood, and dairy products. Egg yolks and organ
meats contain high amounts of dietary cholesterol.

• HYDROGENATION is a chemical process in which hydrogen is added to
unsaturated oils to make them firmer at room temperature. Hydrogenated
fats such as shortening or margarine are more saturated than the oil from
which they are made. When choosing a margarine, pick one with 2 grams

•
•

2.5 grams of fat x 9
60 total calories

X

100

=

37% of total calories from fat

By calculating the percentage of total calories from fat, you can
make more informed decisions about the nutritional qualities of foods.
In this case, the ham may be lower in fat than other ham products, but
it is still above the 30% guideline. If you are trying to follow a lowfat
diet, you should eat this food in moderation.

or less saturated fat per tablespoon.
Heart Healthy guidelines include: (1) Limit total fat intake to 30% or less of
total calories. (2) Ofthese calories, up to one-third can be saturated fat, and the
remaining two-thirds should come from polyunsaturated and monounsaturated
sources. (3) Limit daily cholesterol intake to 300 milligrams or less.

[}/

j/2--

Ill

Food Labeling Definitions

"Heart Healthy" Recipe Substitutions
ORIGINAL
INGREDIENT
1 pound ground
beef
1 ounce Cheddar,
Swiss, or
American
cheese

1 egg

1 c. whole milk
1 c. cream
1 c. sour cream

1 ounce cream

cheese
1 c. butter

REDUCES:
TF
SF
c

Government regulations give specific guidelines as to what words can be used
on a food label to describe the product. Here is a list of these descriptive terms.

1 pound ground turkey

t/

t/

t/

• 1 ounce lowfat cheese

t/
o/

t/
t/

t/
t/

FREE A product must contain no
amount or only an insignificant
amount of one or more of the following:
fat, saturated fat, cholesterol, sodium,
sugar, and calories. The terms no,
without, and zero can also be used.

REDUCED A nutritionally altered
product containing 25% less of a
nutrient or of calories than the regular
product. Ifthe regular product already
meets the criteria for low, a reduced
claim cannot be made.

t/
o/

t/
t/

t/
t/

Calorie-free: less than 5 calories per serving
Sugar-free or Fat-free: less than 0.5g per serving
Sodium-free: less than 5mg per serving

o/

t/

t/

t/

t/

LESS A food that contains 25% less of
a nutrient or of calories than a similar
food. Cream cheeses that have 25%
less fat than butter could use the term
less or fewer.

t/

t/
t/
t/

t/
t/
t/

t/
t/
t/

ALTERNATIVE

• 1 ounce

2 egg whites
• V4 c. !ow cholesterol egg
substitute
1 c. skim milk
1 c. evaporated skim milk
1 c. nonfat sour cream
1 c. plain nonfat yogurt
1 c. lowfat cottage cheese plus 1
to 2 tsp. lemon juice, blended
smooth
•

1 ounce nonfat cream cheese

1 ounce Neufchatel cheese
• 1 c. margarine

1 c. vegetable oil
7 oz. vegetable oil
3 Tbsp. cocoa powder plus 1
Tbsp. vegetable oil
Vz part fat to 1 part starch

1 c. shortening

roux: 1 part fat
1 part starch

>V

cheese

(Mozzarella)

1 ounce baking
chocolate

1 can condensed
cream soup

part~skim

•

Mix together:

Vz c. nonfat dry milk
2 Tbsp. cornstarch
2 tsp. low sodium chicken
bouillon
v, tsp. onion powder
Va tsp. garlic powder
V4 tsp. basil
V4 tsp. thyme
% tsp. white pepper
9 oz. cold water
Add the following if desired:
v, c. chopped celery or
V2 c. sliced mushrooms
Heat to a boil; stir frequently.
Per "can": 215 calories, 1g fat, 8mg
cholesterol, 200mg sodium

. ,,..,

t/
t/

t/
t/

t/
t/

t/
t/

o/
o/

LOW This term can be used when
referring to one or more of the
following: fat, cholesterol, sodium, and
calories. The terms little, few, and low
source of can also be used.
Low calorie: 40 calories or less per serving
Lowfat: 3g or less per serving
Low saturated fat: 1g or less per serving
Low cholesterol: less than 20mg per serving
Low sodium: less than 140mg per serving
Very low sodium: less than 35mg per serving

-t/t/

~

LEAN Meat, poultry, and seafood
containing less than lOg of fat, less
than 4g saturated fat, and less than
95g of cholesterol per 3.5 oz. serving.
EXTRA LEAN Meat, poultry, and
seafood containing less than 5g of fat,
less than 2g saturated fat, and less
than 95g of cholesterol per 3.5 oz.
serving.

I o/

IDGH One serving of a product must
contain 20% or more of the Daily Value
(recommended daily intake of a
nutrient).

LIGHT This term can still be used to
describe food characteristics such as
color and texture if the label makes
the meaning clear; for example, light
brown sugar.
The term also carries two other
meanings:

+
+

A nutritionally altered product that contains
one-third less calories or half the fat of the
original food
A food's sodium content has been cut by
50% or more

MORE A food using this claim must
contain 10% more of the Daily Value
of a nutrient than the reference food.
To use the words fortified, enriched, or
added, this standard must also be met.
UNSALTED, NO SALT ADDED, or
WITHOUT ADDED SALT The
sodium naturally found in the product
is still there, but it has been prepared
without the salt that is normally
added.

GOOD SOURCE One serving must
contain 10% to 19% of the Daily Value.

= 1:

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v

Low Sodium Seasoning Suggestions

Sodium
Sodium is a mineral used by the body to maintain a proper balance of water
in the blood. Although it is a vital nutrient, the body needs very little sodium
to stay healthy. Because it is found naturally in some foods and is added to
many other foods, getting too little sodium is usually not a problem. A high
sodium diet, on the other hand, can contribute to high blood pressure in some
people. Reducing sodium intake in the diet may help prevent or control high
blood pressure. It is hard to know who will develop high blood pressure, or
who might benefit from eating less sodium. For these reasons, and because
most individuals consume much more sodium than needed, it is generally
suggested that we reduce sodium intake.
Table salt is the major source of sodium in our diet. It is made up of about
half sodium and half chloride. An adult diet containing between l,lOOmg and
3,300mg of sodium per day is considered adequate. One teaspoon of salt contains
2,000mg of sodium.

VI

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v'

v'

Veal

v'

v'
v'

Soups/Stews

v'
v' v'

v'

v'

v'

v'

v' v' t/ v' t/

v'

v'

v'

Sauces

v'

Pasta

v'

v'

v'

Rice

v'

Popcorn
Asparagus

v'

Beets

v'
v'

v'

Broccoli

v'

v'

Cabbage

v' v'

Carrots

v'

v'

Cauliflower

v'

v'

Green Beans

v'

v' v'

Lima Beans

v'

v'

Potatoes
Salads

v'

v'

v' v' v'

Fish

Tomatoes

v'

v'
v'

v'

v'

Poultry

v'

v'

v'v'

v'

v'

v'

v'

Pork
Ground Meat

v' v'

v' v'

v'

Beef

Eggs

WAYS TO REDUCE DIETARY SODIUM
intake of high sodium foods
+ Taste food before salting. Salt food + Limit
such
as
cheeses, processed meats,
only sparingly at the table.
soups, broths, snack foods, canned
vegetables and vegetable juices,
+ Cut back on sodium slowly to give
pickled vegetables, gravies, sauces,
the body time to adjust to less salty
commercial casserole mixes, frozen
flavors. Salt~craving taste buds will
dinners, and condiments. In many
eventually be replaced by new ones
cases, lower sodium alternatives
that do not have an affinity for salt.
are available.
+ Choose foods that have little or no
sodium added. In general, the more • When eating in restaurants, ask for
foods to be prepared without added
processed the food, the more
salt and request to have sauces,
sodium it contains. For example,
gravies, dressings, and condiments
processed turkey breast purchased
served on the side.
at a deli has considerably more
sodium than fresh turkey breast.
+ Use herbs and spices instead of salt
to enhance the flavor of foods.
• In many recipes, the salt can be cut
Check the label of seasonings to be
back or even eliminated without
sure they do not contain sodium.
greatly
affecting the
taste.
Use onion powder rather than
Experiment with recipes at home,
onion salt, garlic powder instead of
using less salt each time and using
garlic salt. In place of seasoning
low sodium substitutes for high
salt, try commercially prepared
sodium ingredients.
herb and spice blends or make your
+ Read labels on food packages.
own.
Compare the sodium content to
similar items
and
to
the
recommended sodium intake for an
entire day.

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Try this low sodium spice blend in your shaker instead of salt:
1 Tbsp. dry mustard
1 tsp. garlic powder
1y, Tbsp. onion powder
1/2 Tbsp. ground pepper
V2 Tbsp. thyme, crushed

;/&

1 tsp. sage

'12 tsp. marjoram, crushed
1 Tbsp. paprika
V2 tsp. basil, crushed
V2 tsp. ground oregano

VII

Basic Guidelines for Losing Weight

Food Safety Guidelines

There are many diets and weight loss products available for those struggling
to lose weight. The sad reality, however, is that most diets do not work. In the
long run, people often regain even more weight than they originally lost. There
is hope for those who want to shed some extra pounds. The key to long-term
weight reduction is gradual and permanent changes in lifestyle habits.

Food safety is an important part offood preparation. Bacteria that cause foodborne illnesses are present in many foods. Fortunately, with proper handling
and cooking of foods, the danger from these bacteria and the toxins they may
produce can be greatly reduced.
Follow these safety guidelines to help protect against food-borne illnesses:
Keep the temperature in the
refrigerator between 35' F. and 40' F.
A freezer should be at 0' F. or below.

Cook all meat and poultry thoroughly.
The following chart is a guide.

~1&

Thaw all meat, fish, or poultry in the
refrigerator. Do not thaw on the
kitchen counter. For faster thawing,
a microwave can be used, but meat
should be cooked immediately after
thawing.
,
1

FOOD

MINIMAL INTERNAL TEMPERATURE

l

160' F.
165' F.
145' F.
160' F.
170' F.

Ground Meat

Ground Poultry
Beef, Veal, Lamb
Pork
Poultry

+

Place raw meat on a plate or pan in the
Cook fish until it is opaque, firm, and
refrigerator to keep juices from dripping on
flakes easily with a fork.
other foods.
Cook eggs until the white is set and + Wash kitchen surtaces, utensils, and hands
after they have been exposed to raw meat,
the yolk is starting to thicken. Do not
poultry, fish, and eggs.
eat raw eggs or those with cracks in
the shell. Separate the egg white from + Thoroughly clean cutting boards used for raw
meat before us'1ng them for cooked foods or
the yolk by using an egg separator or
foods to be eaten raw, such as salad greens.
a slotted spoon rather than by using
+ Use a clean container to hold cooked meat.
the shell.
Do not reuse the container that held the raw
Once cooked, hold food at temperature
meat without cleaning it first.
below 40' F. or above 140' F. Do not
allow perishable food to sit between When roasting a turkey or chicken
these temperatures for more than two with stuffing, it is best to cook the
hours. This is considered the danger stuffing in a separate pan instead of
zone at which bacteria can readily in the cavity of the bird. If you choose
grow or produce toxins.
to stuff the bird, however, do so just
prior to putting it in the oven. When
Cool foods such as soups, sauces, and checking for doneness, make sure a
gravies in shallow pans no more than thermometer placed into the center of
two inches deep.
the stuffing reads at least 165' F.
Keep raw animal products and their
juices separate from other foods.
VII!

1t7

•
••
..
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!

Decrease the amount of total fat
eaten. Fat has more than twice the
calories of carbohydrates or protein.
Thus, even small amounts of high fat
items such as butter, margarine, oil,
sauces, and gravies can contain large
amounts of calories. Dietary fat is also
the nutrient most easily converted
into body fat. Much of the
carbohydrates and protein we eat are
burned up before they can be stored
as fat.
Eat a variety of foods and do not
restrict certain foods from the
diet. In general, it is not the
occasional food that keeps someone
from achieving a desirable weight; it
is what is eaten on a daily basis. For
example, limit dessert to one or two
times per week instead of after each
meal. Forbidding foods often makes
them more desirable, and may
undermine weight loss efforts.
Eat breakfast. People who eat
breakfast
are
generally
more
successful at losing weight.
Try not to eat before going to bed.

Food eaten at this time of day is often
not burned up and is more likely to be
stored as fat.
Eat single portions of food and
give the body time to signal that
it is full. Often we eat so fast that the
second portion of food is almost gone
before the body can signal that it was
satisfied after the first.

/I!

Eat foods high in complex
carbohydrates.
This
includes
breads, cereals, pasta, rice and other
grains,
fruits,
and
vegetables.
Although many weight loss diets in
the past have limited starchy foods, it
is the high fat items that often
accompany these foods that inhibit
weight loss efforts, not the starchy
foods themselves.
Exercise. Aerobic exercise is an
excellent way to achieve and maintain
a desirable weight. Walking, jogging,
biking, and rowing are examples of
aerobic activities. Before beginning
any exercise program, it is a good idea
to consult a physician.

Do not starve yourself. Low calorie
diets may slow a body's metabolism,
making weight loss more difficult.
Lose weight slowly, 1 to 2 pounds
per week is desirable. Most people
who need to lose weight need to lose
excess fat. The body cannot burn off
more than a few pounds of fat per
week. Faster weight loss is probably
due to muscle breakdown.
Set reasonable weight goals.
Despite our society's obsession with
thinness, it is not practical for most of
us to expect to have the body of a
model. Instead, setting a goal which
is achievable and maintainable may,
over time, result in greater physical
and psychological health benefits.

IX

The Nutrition Facts Food Label

Understanding the
Nutrition Facts Food Label
The Nutrition Facts food label is
designed to help the consumer make
nutritious choices when selecting
foods. It can be found on most
packaged products in the grocery
store. Information about serving size,
calories, and several nutrients help to
give an overall picture of the
nutritional qualities of each food. The
label on the following page is a typical
example, although some labels list
additional nutrients.

Nutrition Facts

Terms used on the label to describe the
food's nutritional content have strict
definitions set by the government.
Eleven Descriptive Terms have been
identified: free 1 low, lean, extra lean,
less, reduced, light, fewer, high, more,
and good source. Because precise
guidelines must be met for a food to
use one of these terms, you can be
assured that the claim is believable.
For example, if a food claims to be
sodium free, it must have less than
5ml of sodium per serving.

Serving Size 1 cup (228g)
Servings Per Container 2
Amount Per Serving

Calories 260 Calories from Fat 120
% Daily Value*

Total Fat 13g

Serving Sizes have been set at an Claims regarding a food's relationship
amount that people would typically to various health-related conditions
eat. If your normal serving is smaller
must also meet specific guidelines. To
or larger, adjust the nutrient values make a health claim about fats and
accordingly. Serving sizes are in heart disease, a food must be low in
standard household and metric
total fat,
saturated fat,
and
measures. Metric abbreviations used cholesterol. A food making a statement
on the label include:
regarding blood pressure and sodium
g: grams - 28g = 1 ounce
must be low in sodium.
mg: milligrams - 1,OOOmg = 1g
The Ingredients List is located in a
ml: milliliters - 30ml = 1 fluid ounce
separate location on the label.
Nutrients listed are those considered Ingredients are listed in descending
to be important to today's health order by weight; thus, if the first
conscious consumer. These include ingredient is sugar, there is more
total fat, saturated fat, cholesterol, sugar in that product than anything
else.
sodium, and fiber.
The Percent of Daily Value tells you
if the food is high or low in a particular
nutrient. It also shows how that food
fits into an entire day's diet. Percent
of Daily Values are based on a 2,000
calorie diet and on current dietary
guidelines. An individual's daily
values may be higher or lower
depending on calorie needs. As a rule
of thumb, if the Daily Value is 5% or
less, the food contains only a small
amount of that nutrient. For total fat,
saturated fat, cholesterol, and sodium,
foods with a low Percent of Daily Value
are good choices.
X

e----See the
following page
for an example of the
Nutritional Facts Food Label.

II I

20%

Saturated Fat 5g

25%

Cholesterol 30mg

10%

Sodium 660mg

28%

Total Carbohydrate 31 g

10%

Dietary Fiber Og

0%

Sugars 5g
Protein 5g

•
•

Vitamin A4%

•

Vitamin C 2%

Calcium 15%

•

Iron 4%

• Percent Daily Values are based on a 2,000
calorie diet. Your daily values may be higher
or lower depending on your calorie needs:
Calories:
Total Fat
Less than
Sat Fat
Less than
Cholesterol Less than
Sodium
Less than
Total Carbohydrate
Dietary Fiber

2,000

2,500

65g
20g
300mg
2,400mg
300g
25g

80g
25g
300mg
2,400mg
375g
30g

Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4

/:2&

XI

The Food Guide Pyramid
A Guide to Daily Food Choices

Fats, Oils, & Sweets

USE SPARINGLY

Milk, Yogurt,
& Cheese
Group

~

------,,--

Meat, Poultry, Fish,
Dry Beans, Eggs,
& Nuts Group
2~3

2-3 SERVINGS

SERVINGS

Fruit

Vegetable
Group
3·5 SERVINGS

Group

2-4 SERVINGS

Bread, Cereal,
Rice, & Pasta
Group
6-11
SERVINGS

What is the Food Guide Pyramid?
The Pyramid is an outline of what to eat each day. It's not a rigid
prescription, but a general guide that lets you choose a healthful diet that's
right for you.
The Pyramid calls for eating a variety of foods to get the nutrients you
need and at the same time the right amount of calories to maintain a healthy
weight.
The Pyramid also focuses on fat because most American diets are too high
in fat, especially saturated fat.

XII

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•
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