048 Aquanut and Bristol Methodist Cookbooks

Double Triple Crown Aquanut Cookbook 1985 Aquanut Water Shows Twin Lakes WI from Husnick Collection including names and location of recipe contributor 1-97 Bristol United Methodist Church Bristol WI 1986 including names of contributors, 98-132 Roaring Favorites by Burlington Lioness, Burlington WI 1991 with names of contributors 133-198 Copies of various prepared cook books which have contributor names attached to the recipes.

55593971

unknown

048 Aquanut and Bristol Methodist Cookbooks.pdf

Linda Valentine Snippets

Copyright undetermined

text

eng

Cookbooks

Community cookbooks

Midwest

Kenosha County, Wisconsin

Burlington, Wisconsin

Twin Lakes, Wisconsin

Bristol, Wisconsin

PDF

Valentine

SNIPPETS of SALEM

48- Cook Books

198 pages

Double Triple Crown Aquanut Cookbook 1985 Aquanut Water
Shows Twin Lakes WI from Husnick Collection including names and
location of recipe contributor 1-97
Bristol United Methodist Church Bristol WI 1986 including
names of contributors, 98-132
Roaring Favorites by Burlington Lioness, Burlington WI 1991
with names of contributors 133-198

Contents: Copies of various prepared cook books which have
contributor names attached to the recipes.

NOTE:
Researchers should also refer to the Digital archives at the SALEM
COMMUNITY LIBRARY for images that can be found in this booklet.

Compiled 6/2008 by L S Valentine Copyright©Valentine2008

Double Tri le
Aquanut lookCbrown
ook

A

quan~t

1985

Water Sh

Twm lake s, WIows

'fn~tk
r
1(24#~

••
••
•
•
•
•
•..
...

Expression
of Appreciation
Our organization, the compilers and
sponsors of this cookbook would like to thank
and express our sincere appreciation to the
many people in the community who gave so
generously of their time and energy in collecting and submitting recipes and assisting
in the sale.

Without their help, this book

would not have been possible .
The Cookbook Committee

... I

472-5

-A-

A COLLECTION OF RECIPES
Sponsored by

DEDICATION

Aquanut Water Shows
Twin Li:l.kes, Wisconsin
We dedicate this book to all cooks.

In

1985

our home today, as always, life is centered
around our kitchens.

It is with this thoug·ht

in mind that we, the sponsors, have compiled
these recipes.

Some of the recipes are treas-

OFFICERS
President .................
Vice-President. ............
Secretary .................
Treasurer .................

Paul Dunteman
:\like O'Toole
Nancy l\lulcahy
Jane Dunteman

Advisors:
ured family keepsakes and some are new, however, they all reflect the love of good cooking·.
Our thanks to all those who generously
contributed their favorite recipes.

Without

their help, this book would have neve1' been
possible.
We hope you will enjoy the many out-

~Iedical

................... Dr. Gil Wadina
Costume .................. Gail Rohde
Lyn Rohde
Safety .................... Bruce Haase
Darrel Stoen
Publicity . . . . . . . . . . . . . . . . . . Jim Rohde
Kathy Renn
Transportation . . . . . . . . . . . . Ron Bergsma
Sound ............. , ...... Bob Clark
Boats and Equipment . . . . . . Pete Renn
Ed Sattersten
Production & Promotion .... l\lichelle Cook
Kent Yunker

standing and treasured recipes on the follow-

Junior Team:
Advisors .................. Cork & Kathy Niemi
Rosemary Badame
Bob Krkljus
Kathy Renn

ing pages.

Cookbook Chairman .....•.• Kathy Renn

-B-

472-5

-c-

•

.• List Your

~ ·~Favorite
~:iJ;::·· Qecipes

Here

APPETIZERS,

Appetizers
Appetizers are those treats that can be served either at the start of a
meal or at a reception or open house. Listed below are quick appetizers
that can be served anytime with crackers, thin sliced toasted bread or .
potato chips:
1. Caviar flavored with onion juice.

HAMBURGER

<!ll9I>I>e4, then mt~e<Ll'lrit.tLancl:lmi'V

Cream cheese with chopped pickle.
Chicken livers minced and moistened with mayonnaise.
Cheese squares with olive attached by toothpick.
8. Liverwurst with pistachio nuts.
9. Sardines with caviar paste.
10. Minced eggs with anchovies.

11. Cream cheese and horseradish.
12. Cream cheese and anchovy paste with grated onion.
13. Herring squares mashed in its own juice with dash of vinegar and
Tabasco sauce.
14. Peanut butter and bacon toasted on dark bread.

17. Shrimp flavored with French dressing.
18. Caviar mixed with cream cheese with dash of Worcestershire sauce.
19. Peanuts roasted, crushed and mixed with anchovy paste.
20. Sardine slices topped with chopped olives.
21. Pimento cheese mixed with a dash of horseradish.
22. Minced shrimp with onion juice.
. 23. Cream cheese with dash of Worcestershire sauce and chives .

PICKLES

PATTIES

Mix together and spread on small party ryes.
Bake at 350° for 8-10 minutes.
Kay Callahan
CHERRY TOMATO CANAPE
(Makes About 20)

1/4 tsp. garlic salt
1/4 tsp. seasoned salt
pinch of cayenne pepper
6 Tbsp. minced green
pepper

1 c . grated Swiss che.es.e
2 13 c . mayonnaise

1/2 c. minced green
onions

Mix together these 7 ingredients.
cherry tomatoes
party rye
1/2 lb. bacon, cooked and crumbled
Toast party rye on one side ; spread other side
with mayonnaise. Add sliced cherry tomatoes, c~eese
mixture and top with crumbled bacon: · Bake until
b bbl and brown at 350') for 5-10 mmutes ·
u
Y
Kay Callahan

15. Deviled ham with chopped onions and Spanish olives.

16 Stilton cheese moistened with Port wine.

&

1/4 tsp. oregano
1/4 tsp. thyme
1/4 tsp. garlic salt

1 lb. ground sirloin
4 oz. crumbled Blue
cheese

2. Cream cheese with chipped chutney and dash of curry powder.
3. Lobster tail moistened with lemon juice.
4. paste.A.Imonds
1111ci
· or pecans
· ·- ro~ted
·

RELISHES

DIP

DILL
1 c . sour cream
1 c. mayonnaise (not

salad dressing)
1/2-1 Tbsp. dill weed

1 Tbsp. minced onion
1 Tbsp. Beau Monde
seasoning
1 Tbsp . parsley, chopped
fine·

Mix. serve with fresh vegetables (cauliflower,
broccoli, carrot sticks, celery sticks) . Should be made
a day ahead and be refrigerated.
Marcie Schiefelbein
Twin Lakes

(f~

Copyright Cil 1978 Fundcraft Publishing, Inc.

472-5

-1-

Twin Lakes, WI

~

I,

:

ROLL-UPS

' ·.•..•. · . · ·

.

Can be served as an appetizer or with a salad
or fruit as a sandwich ·for lunch.

BREAD

RYE

1/4 lb. Genoa salami
1 I 4 lb . pepperoni
1 I 4 lb. Provolone cheese

1/4 lb. Mozzarella cheese
1 pkg. crescent rolls

~at crescent dough into a rectangle, sealing all
perforatiOns. Layer with salami, Provolone cheese,
pepperoni and Mozzarella cheese. Repeat. Roll from
the narrow end; seal edges. Bake at 375° for 12-15
minutes.
Ginger Covnog

CHEESE

DIP

2 lb. Velveeta cheese
1 ( 3 oz.) can chili peppers
1 (28 oz.) can tomatoes,
(juice included)
drained well
1 hot pepper, chopped up
1-1 1/2 lb. browned and drained ground beef
Mix and heat to serve. Serve with Tostitos.
C. Niemi
CHEESE

dish. Bake in a 350° oven for 15 minutes.
hot. Makes about 24 appetizers.
C. Niemi

STUFFED

1 lb. medium mushrooms

MUSHROOMS

1/2 c. dry bread crumbs
1/4 c. grated Parmesan
cheese
2 Tbsp. snipped parsley
1/2 tsp. salt
1/2 tsp. dried basil leaves
1/4 tsp. pepper

(about 24)
1/4 c. finely chopped
green onions with
tops
1 clove garlic , finely
chopped
1/4 c. butter

Cut ends from mushroom stems. Remove stems
from mushrooms; chop stems finely. Cook and stir
mus~room stems, green onions and garlic in butter over
med1um heat until tender, about 5 minutes. Remove
from heat ; stir in remaining ingredients.
Fill mushroom caps with stuffing mixture.
Place mushrooms, filled sides up, in greased baking

3 lb. rye bread (round)
2 (8 oz.) pkg. cream
cheese, softened

APPETIZER
sour cream
onion flakes
garlic powder

Cut center out of bread. Tear bread in pieces
and put around bread on tray. Mix cream cheese,
sour cream, onion flakes and garlic powder. Don't
put too much sour cream in the cheese or it will
· get too soggy and soak into the bread. Put mixture
in center of bread and serve.
Denny Russell
TARTER
1 lb. ground beef
1 I 4 c . chopped onion

1/4 c. chopped celery
1 I 4 c . chopped parsley
1/4 tsp. garlic powder

MEAT

1/2 tsp. oregano
1/2 tsp. sweet basil,
crushed in hand
salt and pepper to taste
1 egg

Mix all ingredients. Serve with cocktail rye
bread, pumpernickel cocktail bread or crackers of
your choice.
Denny Russell
BACON
1 tsp. instant minced

onion
1 tsp. water

BIT

DIP

4-6 slices bacon, crisply
fried and crumbled
1 c. dairy sour cream

Mix onion and water; let stand 5 minutes. Mix
bacon, onion mixture and sour cream. Cover and
refrigerate at least 2 hours. Makes 1 cup of dip.
Denny Russell
HOT

CHIPPED

1 (8 oz.) pkg. cream

cheese , softened
-2-

Serve

472-5

BEEF

DIP

2 Tbsp. milk
2 Tbsp. minced onion
- 3-

EASY

1 tsp · garlic salt
1/2 pt · sour cream

1 (2 oz.) pkg. d .
1 I 2 c. pecans . ned beef
butter

( 1 c.)

Cut beef into small piece
.
except pecans and butter
P t s; . mix all ingredients
platter. Dab with butter. andu t ffilXt_ure into serving
at 325o for 10-15 minutes
S op w:th pecans. Heat
other favorite crackers. .
erve Wlth Triscuits or
A. Tithof
BEEF
8 oz. cream cheese,
softened

DIP
2 Tbsp. milk

Mix together.

LIVER

1 small onion, chopped
1 I 2 stick butter
1/2 lb. mushrooms,

chopped
1/2 tsp. salt

1/2 tsp. pepper
1/2 lb. liver sausage at
room temperature
1 (8 oz.) pkg. cream
cheese at room
temperature

Melt butter; add mushrooms, salt, pepper and
onion. Saute until mushrooms are softened.
Combine mushrooms with cheese and sausage.
Mix thoroughly with blender or mixer. Pack into
serving container and refrigerate several hours.
Serve wtth crackers or cocktail rye bread.
Karen R. Skalla
STUFFED

Add:

3 oz · chopped dried

2 Tbsp. minced onion
corned beef
1/4 tsp. pepper
1/2 c. sour cream
1/4 tsp. garlic powder
114 c · chopped green pepper

PATE

OLIVES
1 c. grated sharp cheese

24 pimento olives

3 Tbsp. soft butter

(medium), well
drained
Stir in:

~ombine

and bake 20 minutes at
great w1th Wheat Thins.
350°.
Janet Fani
HOT
1 lb · hamburger
1 pkg. taco seasoning

TACO

Tastes

DIP

1 onion

Brown Add
hamburger
"th taco seasoning (do not
add water)
.
Wl
.
oman
Put on
d .
on two 10-inch glass . .
. roun pizza pan or
microwave them.
ple plates lf you want to
on on:
1 can re f ried
.
added. Spread
Sprinkle
beans with chilies
12 oz. Cheddar cheese

12 oz. Mozzarella cheese

at 400o Sprin~le on taco sauce to taste. Bake 1/2 hour
or mlCrowave for 5 minutes. Serve with
t
ostada chips.
Karen R. Skalla

1/2 c. sifted flour
1/4 tsp. salt

Mix well; wrap a teaspoon of dough around
olive and bake at 400° for 10- 15 minutes. These
may be made ahead of time and frozen. Bake just
a few minutes longer when frozen.
Nancy Michael
PARMESAN
2 I 3 c. mayonnaise
1/3 c. Parmesan cheese

TRIANGLES
4- 5 green onions

Using Pepperidge Farm or Catherine Clark
bread, trim crusts and cut into quarters. Spread
with topping and broil until golden.
Nancy Michael

472-5
-4-

1/2 tsp. paprika

- 5-

HOT

BEEF

DIP

8 oz. cream cheese,
2 Tbsp. chopped green
softened
pepper
1/2 c. sour cream
2 Tbsp. minced onion or
2 Tbsp. milk
beef 1/2 c. fresh green onions
1 (2 1/2 oz.) pkg. dried

Blend cheese' sour cream an d milk.
1 pkg · chopped pecans

1 1/2 tsp . dehydrated onion
1 1/2 tsp. dill
flakes
1 1/2 tsp. Beau Monde
seasoning
Combine ingredients until blended. Refrigerate
at least 2 hours. Serve with raw vegetables. Makes

2 cups.

RAW

Add rest.

2 Tbsp. butter

Joni Adams

spinach
1/2 c. chopped green
onions or scallions

Thaw spinach and squeeze out liquid.
all ingredients together. Chill for 24 hours.
Karen Krogman

Nancy Michael
MINIATURE

8 oz. shredded Swiss
cheese
1 c. Thousand Island
dressing

DIP

1 large or 2 small pkg
Buddig corned beef ·
chopped
'
1 (16 oz.) can sauerkraut

Bake covered at 35oo f
cocktail rye or dl'p
f
?r 1/2 hour.
pers o choiCe.
Nancy Michael
FRUIT
24 oz. sour cream
18-20 hard coconut

Serve with

l\Iix together. If too r
. macaroons. Put int , 11
unny, . add more
For dipping, use pi~e~o ~wed-out pm~apple overnight.
oranges bl b
.
PP e, strawbernes mandarin
'
ue erries or fruit of choice.
Nancy Michael
DILL

112 pt · sour cream

DIP

cocktail rye bread
corned beef
sauerkraut

Thousand Island dressing
Swiss cheese

Spread cocktail rye with dressing. Place small
amount of corned beef, then sauerkraut, then cheese
on bread. l\Ucrowave on high for 2-3 minutes for 12
small sandwiches.

Jo Janowski
SHRIMP

1/ Z c . mayonnaise
1/2 c. diced celery
2 Tbsp. minced onion
or 1/4 c. fresh
diced onion

DIP

1 can miniature shrimp or
frozen shrimp
1 1/2 Tbsp. lemon juice
1 ( 8 oz. ) pkg. cream
cheese, softened

Cream together cream cheese and mayonnaise.
Mix lemon juice with shrimp and let set for a few
minutes. Add celery and onion to cream cheese

1 c · mayonnaise
472-5
-6-

Mix

REUBEN SANDWICHES
(i\licrowave)

DIP

4 Tbsp. brown sugar
macaroons' crunched up

DIP

1/2 c . minced parsley
2 c. Hellmann's mayonnaise
1 tsp. salt
1/8 tsp. pepper

1 pkg. frozen chopped

brown SaButett chopp~d ~ecans in .butter until
.
·
u er a pie tm or
. h
light
m and sprinkle nuts and b tfmc e pan. Put mixture
at 350o for 15 minutes
S u er ?ver ~he top. Bake
This is great the next. d erve with Ritz crackers.
any left!
ay cold on bagels, if you have

REUBEN

VEGETABLE

-7-

1

mixture: Fol~ in shrimp. Refrigerate for 24 hours.
Add a httle milk before serving if too thick.
Christina Fogelberg
BRAUNSCHWEIGER
1 lb. braunschweiger
liver sausage (this
does not have to
be exact)

BALL

1 tsp. sugar
2 tsp. water
2 pkg. onion dip mix
(usually sold by the
chips)

.i

Mix all together and form into a ball.
before frosting.

Chill

DIP

CRAB

4 or 5 crab sticks,
shredded
green onion , sliced (optional)
black olives, sliced
(optional)

1 (8 oz.) pkg. cream
cheese
1 bottle Hoffman House
cocktail sauce

Soften cheese and spread thin on a dinner plate.
Pour cocktail sauce over to cover cheese. Place
shredded crab on top. If desired, add sliced onion
and olives. Serve with crackers .
Connie Pasko
CHEESE "TRUFFLES"
( Kasetruffel)

Topping:
8 oz. cream cheese
garlic powder

2 drops Tabasco sauce

Mix all of this together. Thin with a little milk,
just so it will spread well. Frost the ball. Remove
from the refrigerator a little before serving.
Marge Kurzan
HOT

ARTICHOKE

1 can artichokes,
chopped into eighths
1 c. mayonnaise

DIP

1 c. Parmesan cheese
1 c. shredded Mozzarella
cheese

Heat and serve with crackers.
Mary Peske
RYE TOASTS
(Mix for Small Rye)
1/3 c. grated Parmesan
cheese
3 I 4 c . mayonnaise

1/2 c. chopped onion or
2 Tbsp. dehydrated
onion

Put above mixture on slices of small rye bread.
Place under broiler until golden. Serve hot.
Mary Peske

-8-

1 tsp. sugar
3 Tbsp. butter
grated
dark pumpernickel
1 pk g. cream cheese
1 tsp. sweet or sour cream
Cream butter. Mash cream cheese and add
cream and sugar. l\1ix well with butter to form thick
paste. Chill.
Form into balls and roll in grated pumpernickel.
Place resulting "truffles" in paper cups, of suitable
size, if desired, and chill well before serving.
Serves 2.
Donna Nowak
CREAMED
24 oz. pickled herring
(approximately; I just
guess as I use
northern from Canada
that I have pickled
myself)

HERRING
16 oz. commercial sour
cream
4 Tbsp. powdered sugar
1 medium-sized white onion,
sliced thin

Rinse and drain the fish very well. Remove
onion and throw away. Mix the sour cream and
powdered sugar together. Add fresh onion and the
drained fish. Mix to get her well. Refrigerate at least
4 hours before serving.
Marge Kurzan
472-5

-9-

CRAB
2 ( 8 oz. ) pkg. cream
cheese (room
temperature)

DIP
1 Tbsp. lemon juice
1 tsp. horseradish

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 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.
Marge Kurzan
SASSY

ONION

1 pkg. Mrs. Grass

DIP

1/2 c. chili sauce
1 Tbsp. lemon juice
1 Tbsp. horseradish
2 tsp. milk

onion soup mix
8 oz. cream cheese,
softened
1 c . sour cream

Blend cream cheese and milk into a smooth mixture. Beat in the remaining ingredients; chill. Serve
with fresh vegetable sticks, assorted chips or
crackers. Makes about 2 1/2 cups.
Christina Fogelberg
PARTY

CHEESE

BALL

2 ( 8 oz.) pkg. cream
1 Tbsp. minced onion
cheese, softened
1 tsp. lemon juice
2 c. shredded sharp
2 tsp. Worcestershire sauce
Cheddar cheese
dash of cayenne pepper
1 Tbsp. chopped
dash of salt
pimiento
finely chopped pecans
1 Tbsp. chopped green pepper
Blend cheeses thoroughly. Add the pimiento,
green pepper, onion, Worcestershire sauce, lemon juice,
cayenne pepper and salt. Mix well, then chill. Shape
into a ball and roll in pecans. Keep chilled until ready
to serve. Serve with assorted crackers.
Christina Fogelberg

-10-

•..
••
••
•
•
-...
--

CHILI

TORTILLA

2 ( 15 oz.) cans Harmel
chili (without beans)
8 oz. cream cheese

DIP

1 c. sharp Cheddar cheese
a little hot sauce (up to
your taste buds)

Melt all of this together and serve warm or is
even good at room temperature. Serve with tortilla
chips.
sometimes there is a little grease on this and
you should skim it off. Just seems lil~e some of the
chili is greasier than other and there 1s sometimes
more oil on the cheese.
Marge Kurzan
BREAD
1 c . sour cream
1 c . mayonnaise
1 pk g. dry Knorr
vegetable soup mix
(add no water)

DIP

1 small onion, finely

chopped
1 pkg. frozen chopped

spinach, drained

~lix together and let stand several hours in
refrigerator.
Use 1 round loaf of any kind of bread. Hollow
out middle and cut into cubes. Put mixture into
center of hollowed -out bread and dip the bread cubes.
Connie Bruno

CRABMEAT
1 lb. process Cheddar

cheese
1 can crabmeat (Jonah
brand is best)

SNACKS

1/4 c. cooking sherry
4 English muffins , split
and toasted
Parmesan cheese

Melt the cheese in a double boiler; add crabmeat and sherry. Stir well. Spread on the toasted
muffins. Sprinkle with Parmesan cheese. Broil for
about 1 minute under the broiler and serve immediately.
Cut each muffin half in fourths and serve.
Marge K urzan

j

472-5

-11-

I

(

BROCCOLI

DIP

IN

1 ( 10 oz.) pkg. frozen
1

1
2

1

FRENCH

BREAD

2 Tbsp. chopped fresh

chopped broccoli
c. dairy sour cream
c. mayonnaise
Tbsp . chopped green
onions (including tops)
( 1 lb.) loaf French
bread

parsley
1 ( 2 oz. ) jar diced
pimientos, drained
1/2 tsp. dill weed
1/4 tsp. salt
1/8 tsp. garlic powder

...

....
. . . .
· .
··· · ··
....
__ ·
.
·
•

Thaw broccoli; squeeze out excess moisture with
.
paper towel. Finely chop broccoli. In small bowl
•
combine sour cream and mayonnaise; blend well. Stir
.
'
in broccoli and remaining dip ingredients. Refrigera-te-·- --~, -·at least 2 hours to blend flavors.
. .' .
.
Heat oven to 350°. Slice off top crust of French
bread and hollow out inside of loaf. Cut removed
bread into chunks; place chunks on ungreased cookie
sheet. Bake at 350° for 8-10 minutes or until lightly
• •' .
toasted. Spoon dip into hollowed-out bread loaf.
_
Garnish as desired. Serve with bread chunks,
crackers or vegetable dippers. Makes 4 cups.
CHICKEN WINGS
("Finger Lickin 1 Good")
32 chicken wings
as much melted butter
as needed
1 113 c. bread crumbs

2/3 c. grated Parmesan
cheese
1 tsp. salt or lemon pepper
1 tsp. garlic powder

.
Discard tip of wing; cut remaining .wing in 2
p1eces. Dip chicken in melted butter. Combine bread
crumbs, cheese, salt and garlic powder in bowl. Place
chicken on greased baking sheet. Bake in a 400° oven
for 30 minutes. Serve hot.
Marsha Mantoan
CHEESE
12 oz. cream cheese,
softened
2 oz. Blue cheese
6-8 oz. Cheddar cheese
spread

BALL
2 Tbsp. grated onion
1 Tbsp . Worcestershire
sauce
1 c. ground pecans

-12-

assorted crackers

1/2 c. finely chopped
parsley

Combine cheeses, onion and Worcestershire
sauce. Beat well until blended. Stir in 1/2 cup
pecans and 1/2 parsley. Shape into balls. Roll in
remaining pecans and parsley. Refrigerate overnight
wrapped in plastic wrap. It will keep for several
weeks in refrigerator. If frozen, it will keep 1-2
months.
Ruth Moose
(Brian Sisk's Grandma)
MEXICAN

HORS

1 lb . ground beef
1 pkg·. taco seasoning

D 1 0EUVRES

1 large onion, chopped

Crumble ground beef with taco seasoning.
Add onion (chopped). Cook on high heat, stirring
until meat is Iightly browned. Season with salt and
pepper to taste.
Spread 2 cans refried beans in a shallow 10 x
15-inch pan. Top evenly with meat mixture. Chop
1 can ( 4 ounces) whole chilies; sprinkle over meat and
beans. Cover evenly with 3 cups shredded l\lonterey
Jack and/or Cheddar cheese. :V1easure 3/4 cup taco
sauce and drizzle over cheese. Cover and let chill if
making ahead.
Bake uncovered in a 400° oven for 20-25
minutes until hot through. Remove from oven and
garnish with one of each of the following:
1 c. chopped green

1 c. pitted ripe olives

onions
In center, mound 1 can thawed avocado dip and
top with 1 cup sour cream. Serve with tortilla chips.
Enjoy.
Donna Sisk
SHRIMP
1 c . frozen or fresh
shrimp
472-5

MOUSSE
1/2 c. chopped onion
1/2 c. green pepper

-13-

(

1 envelope unflavored
Knox gelatine
1 can tomato soup

1 (8 oz.) pkg. cream

cheese
1/2 c. mayonnaise
112 c. water (warm)

...
••
..
..
-"7

Dissolve gelatine in water. Melt cream cheese
in soup (don't boil). Add gelatine and cool.
Combine onion, pepper and shrimp with mayonnaise. Add cool soup mixture. Mold. Serve with
crackers.
Donna Sisk
ROQUEFORT
2 ( 3 oz . ) pk g. cream
cheese
2 oz. Roquefort or
Blue cheese
2 Tbsp . finely chopped
celery

LOG

1 Tbsp. minced onion
few drops liquid hot pepper
seasoning
dash of cayenne pepper
3/4 c. finely chopped
pecans

CHINA-PORK

3 Tbsp. soy sauce

2 Tbsp. dry sherry
1 tsp. salt
1 tsp. sugar
1/4 tsp. pepper
1 lb. pork boneless
steak, cut into
1 1 I 4-inch pieces
vegetable oil
3 c. finely shredded
cabbage

EGG

ROLLS

1 ( 8 1/2 oz.) can bamboo
shoots, drained and
chopped
1 (4 1/2 oz.) can mushroom stems and pieces,
drained
6 medium green onions,
sliced
1/4 tsp. salt
1 Tbsp. cornstarch
1 lb. egg roll wrapper
skins C16-18)

Mix soy sauce, sherry, 1 teaspoon salt
sugar and pepper. Pour on the pork pieces.
stand, stirring occasionally, 5 minutes; drain
reserving marinade. Cook and stir pork in 1
-14-

, the
Let
well,
tablespoon

LORRY'S

STUFFED

1 lb. extra large
mushrooms
1 I 2 c. Parmesan cheese
1/4 c. butter

Combine cheeses; blend in next 4 ingredients.
Chill. Roll in log 1 1/2 inches in diameter. Refrigerate until firm.
Kathleen Renn
MARY'S

oil in 10-inch skillet until light brown, about 4 minutes. Remove pork to large bowl.
Stir-fry cabbage, bamboo shoots, mushrooms and
onions in 1 tablespoon oil in same skillet 2 minutes.
Sprinkle with 114 teaspoon sal~·. A?d to. pork . . H:at
cornstarch and marinade to boilmg m sk11let, st1rrmg
constantly. Boil and stir 1 minute; return pork and
vegetables to skillet. Boil and stir 1 minute; cool 5
minutes.
Heat oil (1 1/2-1 314 inches) to 400° in deep
fat fryer or electric skillet . Place filling on each
wrapper; fold and seal sides. Fry. 4 at a time (sea~
sides down first) until brown ( 2 mmutes on each s1de).
Drain. Makes 16-18 egg rolls.
Kathleen Renn

-

i\lUSHROOMS

1 tsp. green onion
parsley
garlic powder to taste

For 1 pound extra large mushrooms, clean,
cut or pull out stems. Cut up stems in real little
pieces. Add remaining ingredients. Stuff mushrooms.
Sprinkle white wine over mushrooms. Bake at 325° for
25 minutes. Excellent!
Kathleen Renn
COCKTAIL

WIENERS
1 ( 10 oz.) jar currant
jelly

1 ( 6 o z • ) jar ( 3/4 c • )
prepared mustard

Mix mustard and jelly in chafing dish or saucepan over low heat. Slice 1 pound hot dogs diagonally
in bite-size pieces. Add to sauce and heat through.
Serve hot.
Barb Bergsma
LIVER
8 livers, boiled (any
poultry)

472-5

PATE
114 tsp. pepper
112 tsp. salt

-15-

1/2 tsp. parsley leaves
1 tsp. celery salt
2 stalks celery 6 inches
long

wing tips , backbone
and neck of poultry
1 bay leaf
1 small onion (optional)

Boil this in water to cover livers. Cook until
soft. Cool slightly. Pour 1/4-1/2 cup liquid in
blender. Add the livers and the meat off the neck
bones. Put blender on high. Blend until mixture is a
smooth paste. If it seems too thick, add more liquid,
one tablespoon at a time. Put in covered container
and refrigerate. Makes a good cup. Do not freeze.
Avis Leach
ARTICHOKE

1 diced cucumber,
salt and pepper
peeled. seeds taken out and chopped

l\1ix ing·redients and refrigerate.
Nancy Callahan
APPETIZER

Cnot marinated)
1 c. Hellmann's
mayonnaise

DIP

1/2 c. Parmesan cheese
few drops Tabasco sauce
few drops Worcestershire
sauce

Drain artichokes; chop and mash with a fork
(don't use blender). Mix all together. Place in a
buttered dish and bake at 350° for 20 minutes. Place
a little parsley and paprika on top. Serve with
Brenner soda crackers.
Nancy Callahan
RYE
2 large pkg. cream
cheese
1 c. mayonnaise
4 tsp . celery salt

BREAD

DIP

4 tsp. dill weed
4 tsp. parsley
4 green onions, chopped
(tops and bottoms)

Mix ingredients together. Use 1 1/2 pounds
round rye bread. Make a large opening in top of the
bread and add the dip. Break bread into small pieces
and put around the large bread.
Nancy Callahan
SPINACH

......

DIP

2 c. mayonnaise
1/2 c. chopped green
1 pkg. frozen chopped
onions (tops, also)
spinach, drained until dry

-16-

WINGS

Cut 6-8 pounds of chicken wings in 3 pieces.
Don't use the tips, either discard or save for use in
soup. At some stores. you can buy just the drumettes
and they work out best, although they are a little
more expensive. Dry well and arrange in shallow pan.
Don't stack them.
1/4 c. soy sauce

1 can artichoke hearts

CHICKEN

1/4 c. cooking oil

Using a pastry brush, spread with a mixture
of soy sauce and cooking oil. Stir all the while you
are spreading. :\lix together:
1 c. brown sugar
2 tsp. salt

2 tsp. celery seed
4 tsp. chili powder

l\Iix these 4 ingredients together with your
fingers and sprinkle over the first mixture. Place
under the broiler and brown for approximately 7
minutes. Don't have too close to the broiler and you
don't have to turn them while broiling·.
4 cans tomato soup

1 c. vinegar

l\1ix together tomato soup and vinegar. Stir well
and pour over the wings. Bake in a slow oven for
1 1/2 hours at 275° .
. These are really a favorite with our family
and friends. I always make this large a batch because
they fr:eeze so well. Usually put them in a Corning
Ware d1sh so that I can heat them in the microwave.
They can be put in there frozen.
Can also be frozen before they are baked, but
then you have to put them in the regular oven and
bake before serving.
If. this sounds like too large a recipe for you,
you can JUSt make 1/4 of a recipe and that would be
472-5

-17-

I

enough for about 16 wings, or 32 pieces. You don't
really have to be too exact on the amount of wings you
have.
Marge Kruzan
TACO
2 lb. creamy cottage
cheese (small curd)
16 oz. cream cheese

DIP
1 (2 1/2 oz.) pkg. Lawry's
taco seasoning mix

Blend all together with mixer until quite smooth.
Spread in a shallow dish. Can be frozen at this point.
If you do freeze it, thaw before adding chopped lettuce
and any other desired vegetables. Sprinkle with
grated Cheddar cheese.
You can cut this recipe in half. I never do
because it freezes so well. Happy cooking!
Marge Kruzan
QUICK
1 ( 1 lb.) can beets
(use whole ones),
juice drained off
1/2 c. cider vinegar

BEET

jar; cool to room temperature. Refrigerate, covered,
3-4 days before serving. Makes 1 quart.
Christina Fogelberg
CHRISTMAS
12 cucumbers, sliced
8 onions
2 red peppers

PICKLES

2 green peppers
1/2 c. celery
4 Tbsp. salt

Let the above ingredients stand in water 2
hours; drain.
2 1 I 2 c . sugar

2 c. vinegar

:Add vinegar and sugar. Put in bowl; seal.
Set in refrig-erator for 1 week before eating.
Note: They will keep for months in the
refrigerator. Enjoy!
Kathleen Renn

PICKLES

**

EXTRA

RECIPES

1/4 c. juice from beets
2/3 c. honey
1 tsp. salt

Mix all together and pour over beets. Let
stand overnight. They are ready the next day.
Save juice and you can make another batch (use a
fruit jar). Enjoy!
Avis Leach
GARLIC ·DILL
2 c. cider vinegar
1 c. water
1/3 c. coarse salt
1/3 c. sugar
2 tsp. dried, crushed
red pepper

PICKLES

2 Tbsp. pickling spices
1 Tbsp. dried dill seed
6 cloves garlic, peeled and
crushed
3-4 medium cucumbers,
sliced

Heat all ingredients, except cucumbers, to
boiling in large saucepan. Reduce heat and simmer 5
minutes. Pour mixture over cucumbers in sterilized
-18-

472-5

-19-

**

I'
i 1

SOUPS,

Salads

SALADS

CAULIFLOWER

&

SAUCES

SOUP

(Blumenkohlsuppe)
Additions and Garnishes
Slice hard-cooked eggs
Radishes
Chopped green or ripe olives
Nut meats
Pimento
Green pepper
Sardines
Anchovies
Slivered cheeses
Julienned .ham
Chicken
Grated carrots
Cubed celery
Onions- pickled, grated or pearl onions
Tomatoes, sliced and dipped in finely
chopped parsley or chives
Capers
Dwarf tomatoes stuffed with cottage
cheese
Fresh herbs- sprigs or chopped
Mint leaves
Cooked beets, cut into shapes or sticks
Lemon slices with pinked edges and
dipped in chopped parsley
Raw cauliflower

Tips for Tossed Salads
Always handle salad greens with care.

1 head cauliflower

4 Tbsp . 1lour
1 egg yolk
2 Tbsp. cream
nutmeg to taste

1 qt. water. salted
4 Tbsp. butter

Wash well, drain and dry greens before
storing:chill well before using.
To core lettuce, smack head stem end
down on counter top. Then twist the core
out.
It is better to tear greens into bite,.sized_ _'
pieces to avoid bruising with knife.

Don't cut up tomatoes for a tossed salad
sincE their juices thin the dressing and '
wilt the greens. Using them only for
garnishing the salad bowl.
Select only firm, hard, green cucumbers.
The skin should have a slight sheen, but
if it is highly polished, it is probably
waxed and should be removed.
Use wild greens such as dandelion, sorrel
or winter cress for a different flavor and
texture in tossed salads.

About Potato Salad-

Soup Accompaniments-

Potato salad is best made from potatoes
cooked in their jackets and peeled and
marinated while still warm. Small red
waxy potatoes hold their shape when
sliced or diced and do not absorb an
excessive amount of dressing or become
mushy.

Clear Soups - crisp crackers, cheese
pastry, cheese-spread toast strips.
Cream Soups - cheese popcorn, seeded
crackers, pretzels, pickles and olives.

Clean cauliflower; pluck apart into "bouquets"
and soak for 1 hour in cold salt water. Cook in 1quart of salted water.
Melt butter, flour and 1/2 cup of cooking water
and stir until completely dissolved. Add to soup and
bring to a boil once more. Thicken with beaten egg
yolk and cream. Season with nutmeg. Return
bouquets and serve. Serves 4.
Donna Nowak
CREAM

1 lb. vegetables
1 qt. water, salted
slightly
3 Tbsp. butter

VEGETABLE

SOUP

4 Tbsp. flour
salt
2 Tbsp. cream
parsley, chopped

Clean and chop up any desired selection of
fresh vegetables. Cook until tender in slightly salted
water. Put vegetables through strainers, reserving
liquid.
l'vlelt butter; blend in flour and gradually add
1 cup of cooking water, stirring over low heat until
completely dissolved. Combine with original cooking
water and vegetables. Stir and season. Bring to
boil and enrich with cream. Serve garnished with
parsley. Serves 4.
Donna Nowak

Chowders and Meat Soups - Melba toast,
sour pickles, oyster crackers, bread
sticks, relishes, toasted garlic bread.

FLOUR

DUMPLINGS

( Schwemmklosschen)
1/2 c. milk

2 Tbsp. butter
salt and nutmeg
Copyright © 1978 Fundcraft Publishing, Inc.

OF

(Gemusecremesuppe)

472-5

6 Tbsp. flour
2 eggs
-21-

IS

Bring the milk, butter and seasonings to a boil.
Sprinkle in flour and form into loaf. Let cool, then
singly mix in eggs. From a spoon, slip dumplings into
boiling soup stock and c.ook 4-6 minutes. Serves 4.
Donna Nowak
CREAM

OF CAULIFLOWER
(Makes 8 Servings)

2 Tbsp. ( 1/4 stick)
unsalted butter
1/2 small onion, thinly
sliced
4 c. rich chicken stock
(preferably homemade)
1 large head cauliflower,
coarsely chopped

SOUP

1 large potato, peeled
and coarsely chopped
1 bay leaf
1 c. half and half
2 Tbsp. grated carrot
salt and freshly ground
pepper
minced fresh parsley

l\Ielt butter in heavy large saucepan over
medium heat. Add onion and stir until translucent,
about 5 minutes; do not brown. Add stock, cauliflower,
potato and bay leaf and bring to boil. Reduce heat,
cover and simmer until vegetables are soft, 15 minutes.
Discard bay leaf. Puree soup in batches in
blender until smooth. Return to saucepan. Stir in
half and half and carrot and heat through. Season
with salt and pepper. Garnish with parsley and serve.
Jo Janowski

,.
,-.
.-IIIII
;-·
;.
,.
,.
•
,.
:.
~­

1

l ~.

LAYERED
1 head lettuce , torn in
bite-size pieces
1 c. diced celery
6-8 hard-cooked eggs,
sliced

SALAD

1 (10 oz.) pkg. frozen
peas (do not thaw)
1/2 red onion, diced fine
8 slices crisp bacon,
diced

Layer vegetables, eggs and bacon in order given
in a large flat plastic pan with lid. Mix the following:
2 c. real mayonnaise

2 Tbsp. sugar

Spread over salad. Top with 1/2 cup grated
Cheddar cheese. Let stand covered at least 8-12
hours (better, if longer) .
Bette Ghislain
-22-

',_..__

!

TAFFY

APPLE

1 large can pineapple
chunks (save juice)
2 c. miniature
marshmallows
1/2 c. sugar
1 Tbsp. flour

SALAD

1
1
1
2

egg, well beaten
1/4 Tbsp. white vinegar
large carton Cool Whip
c . diced apples
(unpeeled)
1 1/2 c. peanuts (dry
roasted or cocktail)

Drain pineapple and combine with marshmallows.
Let stand overnight in refrigerator.
In saucepan over medium heat. mix together
and cook until thick the pineapple juice, sugar, flour
egg and vinegar. Refrigerate mixture overnight.
Mix sauce with Cool Whip and remaining ing'redients. Chill 8 hours before serving. (Flavor is
better if eaten 2- 3 days later.)
Bette Ghislain
CUCUl\JBER SALAD
(You'll Enjoy The Sprightly Sweet-Sour Flavor)
Rinse and pare 1 large cucumber. Score
cucumber by pulling the tines of a fork lengthwise
through cucumber. Cut cucumber into very thin slices.
Put into a shallow bowl. l\1ix well:
1/3 c. cider vinegar
5 Tbsp. water
5 Tbsp. sugar

1/2 tsp. salt
few grains white pepper

'

Pour over the cucumber slices and toss lightly
to coat evenly. Cover and put in the refrigerator
for several hours to chill and allow flavors to blend.
Garnish cucumber with 1 tablespoon finely chopped
parsley.
Christina Fogelberg
WILTED

i. . . .

~

LETTUCE

1 large bunch romaine
or head lettuce,
separated, washed and
crisped*

472-5

SALAD

AND

DRESSING

5 slices bacon
2 Tbsp. bacon fat
1-2 tsp. sugar (to taste)
1/4 c. vinegar
-23-

PASTA

Optional Garnishes:
hard-cooked eggs,
chopped
croutons

green onions, chopped
Bermuda or red onions,
sliced

*Or may use equivalent amount spinach, watercress, or other greens, individually or in combination.
P:ace lettuce or other greens in large bowl. In
large skillet, fry bacon until crisp; drain on paper
towels and crumble. Remove all but 2 tablespoons of
fat from pan; add sugar and vinegar and bring to boil
P?ur over lettuce leaves or other greens and sprinkle ·
\VJ.th crumbled bacon. Toss and serve on unchilled
plates, g·arnished as desired.
Christina Fogelberg
GREEK
1 can anchovy fillets,

drained (save oil )
olive oil
1/2 c. wine vinegar
1 bay leaf
1 clove garlic
1 tsp. oregano
1/4 c. chopped parsley
1 bunch romaine, torn
into bite-size pieces
1/2 head lettuce, torn
into bite-size pieces

SALAD
4 endive leaves
2 red onions, thinly sliced
2 tomatoes, quartered
1 cucumber. scored and
sliced
1/2 green pepper, cut in
strips
8- 10 Greek olives
1/4-1/2 lb. Feta cheese,
crumbled
4 hard-cooked eggs,
quartered

Combine reserved anchovy oil and olive oil to
equal 1/2.cup. In a jar, combine oils, vinegar, bay
leaf, garhc and oregano. Shake well and chill several
hours or overnight.
. . In a large salad bowl, combine parsley,
rem ru.nm g vegetables, anchovy fillets and cheese.
. Before serving, remove bay leaf and garlic from
dressmg; shake well and pour over salad. Makes 4-6
servings.
Christina Fogelberg

SALAD
sliced cucumber*
sliced onion*
sliced celery*

14 oz. mostaccioli,
cooked
sliced green pepper*
*In amount to your liking.
Heat the following:
1 c , cider vine gar
2 c. sugar

1 tsp. celery seed
1 tsp. salt

cool.
with age.

Keeps well and improves

Combine all.

Sue Meyer
PINK

1 (3 oz.) pkg. raspberry jello
1 can crushed pineapple
1/2 c. chopped pecans

SALAD
2 (3 oz.) pkg. cream

cheese
1/2 pt. whipping cream or
Dream Whip

Drain pineapple and bring juice to a boil.
Dissolve jello in juice. Add pineapple and cream
cheese. Mix well and set. When set, stir in whipped
cream and nuts.
Serve.
Sue Meyer
TWENTY- FOUR
JUICe of 1 large can
pineapple
juice of 1 lemon

HOUR

1/2 c. sugar
1 egg yolk
1 Tbsp. cornstarch

Cook the above until thick.
1 c. whipped cream
(1 1/2 c. Cool Whip)
4 c. diced marshmallows
2 c. pineapple chunks

SALAD

Cool.

2 c. Royal Anne cherries
2 c. mandarin oranges
2 c. grapes
maraschino cherries to
color

Mix the above and refrigerate overnight .
Sue Meyer

-24-

472-5

-25-

7

HAM

SALAD

1 1/2 c. diced, cooked
ham
1 c. pineapple chunks,
drained
1 c . sliced celery
1/2 c. cooked rice

DELUXE

1/2 c. mayonnaise
1 Tbsp . lemon juice
1 Tbsp. grated onion
1 tsp. prepared mustard·
1/2 tsp. salt
few drops hot pepper sauce

Combine ham, pineapple, celery and rice.
Combiz:e mayonnaise and remaining ingredients; add to
ham m1xture and chill. Serve in crisp lettuce cups.
garn~sh with parsley and tomato wedges. Makes 6 '
serVIngs.
Sue Meyer
FROZEN

WALDORF

SALAD

D_r-~in 1 ( 8-ounce) can crushed pineapple;
reserve )mce. Add water to equal 1/2 cup. Combine
the following with juice and cook until thick.

2 eggs, beaten
1/2 c. sugar

1/8 tsp. salt
1/4 c. lemon juice

Add:
2 medium apples,
chopped

1/2 c. chopped celery
1/2 c. chopped walnuts

Fold in 1 cup whipping cream (whipped). Place
in 8-inch square pan. Cover and freeze.
To serve, let stand in room 20- 30 minutes.
Char Fidelui
SPINACH

AND

SALAD

10 Tbsp. sugar
1 Tbsp. salt
1 c. cider or white
vinegar

DRESSING

1/2 c. Crisco oil
1 clove garlic, minced

dash of oregano

1/2 lb. crisp bacon
1 red onion, sliced
pieces
(small)
2 hard-cooked eggs, sliced
Toss.

Lepeska
FRUIT

SALAD
1 can mandarin oranges

1 (16 oz.) carton sour
cream
1 can fruit cocktail
1 can chunk pineapple

1 can grapes
1 bottle cherries

1/2 bag miniature
marshmallows

Drain all liquid and mix together and add sour
cream and marshmallows.
Connie Pasko
WILTED
3 strips bacon

2/3 c. sugar
2 Tbsp. flour

LETTUCE
1/3 c. vinegar
1/3 c. water

Cook bacon until crisp. Remove from pan.
Add next 4 ingredients to drippings. Let cool for
several minutes and pour over lettuce or fresh
spinach which is topped with crumbled bacon. Can
also garnish with crumbled hard-boiled egg and sliced
onion.
Nancy Michael
RED, WHITE AND BLUE LAYER SALAD
(From Annen And Busses's A Taste Of Class Cookbook)
1 (3 oz.) pkg. cherry

gelatin
1 (6 oz.) pkg. lemon
gelatin
1 (3 oz.) pkg. raspberry gelatin

1 small can crushed
pineapple, drained
1 (14 1/2 oz.) can blueberries
1/2 pt. sour cream
2 c. milk
3 c. boiling water

Combine and pour over:
10 oz. (or more) fresh
spinach

1/2 head red cabbage,
sliced
-26-

Bottom Layer:
boiling water. Cool.
of mold.

472-5

Dissolve cherry gelatin in 1 cup
Add pineapple. Pour into bottom
-27-

I

{

Middle Layer: Dissolve lemon gelatin in 1 cup
boiling water. Cool. Beat sour cream and milk
together. Combine cooled lemon mixture and sour
cream mixture. When bottom layer is firm but slightly
sticky to the touch, gently pour on middle layer.
Top Layer: Dissolve raspberry gelatin in 1 cup
boiling water. Cool. Add blueberries. Pour into mold
when middle layer is firm but slightly sticky to the
touch. Refrigerate until serving.
Janowski
FIVE- BEAN
1 can (approximately
16 oz.) French-cut
green beans, whole
wax beans, red kidney
beans, garbanzo beans
and whole kernel corn

SALAD

chopped
4 oz. pimentos, drained
and chopped
1 green pepper, chopped

1/2 c. salad oil
1/2 c. sugar
1/2 c . tarragon vine gar

!

2 tsp. salt
1 tsp. black pepper

Pour over the bean mixture and mix well.
Keep refrigerated. Keeps for a long time.
Happy
cooking!
Marge Kruzan
GREEK
tomatoes, cut in wedges
green peppers, cut in
wedges
white onions, sliced
black olives (small,
pitted)

1 head lettuce (bite
size)
1 head cauliflower
(flowerets)
1 medium onion, sliced
thin

CRUNCHY
1/3 c. dairy sour
cream
2 Tbsp. red wine
vinegar
1 Tbsp. milk
1 tsp. sugar
1/2 tsp. salt
1/8 tsp. garlic powder

Combine. Let set overnight. Next day, add
vegetables and marinate until ready to serve.
Jo Janowski

-28-

2 c . l\Iiracle Whip
1 lb . bacon, fried crisp
(in pieces)
1 c. Parmesan cheese
1/2 c. sugar

PEA

SALAD

1 ( 10 oz.) pkg. frozen
peas, thawed
314 c. sliced water
chestnuts
3 Tbsp. sliced green
onions
2 slices bacon, crisply
cooked, drained and
crumbled

For dressing·, in a small bowl, comb~ne sour
cream, vinegar. milk, sugar, salt and garllc powder.
In a large bowl, combine peas, \~ater chest:1uts,
onions and crumbled bacon. Add dressu:g; toss lightly
to coat. Cover and chill. !\lakes 6 servmgs.
Marge K ruzan

SALAD
white Cheddar cheese, cut
in pieces
1/3 c. oil
1/3 c. cider vinegar
1 Tbsp. oregano

SALAD

Put in container the same order in which it is
listed. Make a day ahead of time. Toss before
serving.
Betty Lovely

1 large onion , sliced or

Drain all of the above. I always rinse the
kidney beans. Toss all together lightly. Mix together:

I

CAULIFLOWER

HOT

CHICKEN

8 slices white bread
3 c. diced chicken

3/4 c. chopped onion
3/4 c. chopped green
pepper
salt and pepper to taste
3 eggs, beaten
2 c. milk

SALAD

SOUFFLE

3/4 c. chopped celery
1/2 c. chopped pimentos
3 I 4 c. mayonnaise
1 can cream of mushroom
soup (condensed)
3/4 c. shredded sharp
cheese

Cube bread and place on bottom of a 9 x 13-inch

472-5

-29-

/9

\

baking dis~. Combine chicken, vegetables, mayonnaise
and seasomngs, then spread over cubed bread.
Combine eggs and milk; pour over all. Cover
and chill 1 hour or overnight.
When ready to bake, spoon soup (undiluted)
on top and cover. Bake for 1 hour at 325° until set
Sprinkle cheese over top during last 15 minutes.
·
Denny Russell
HOT

CHICKEN

3 c. cooked chicken

chunks
2 c. diced celery
2 tsp. salt
2 green onions, sliced

1 Tbsp. lemon juice
1/4 c. dry vermouth

1 c. mayonnaise
3/4 c. sliced fresh
mushrooms
1 c. crushed corn flakes
1/2 c. grated Cheddar or
Parmesan cheese

AND

SOUR

COLE

3 Tbsp. sugar
1 tsp. salt

4 Tbsp. vinegar
3 Tbsp. salad oil

l\lix well and chill.
3 c. shredded cabbage
2 c. chopped carrots
Refrigerate.
into slaw.

1/2 small can water
chestnuts, sliced
2 hard-boiled eggs,
chopped
1 can bean sprouts or fresh

1 c. oil
1/4 c. red wine vinegar
3/4 c. sugar

-30-

1 c. catsup
1 tsp. Worcestershire sauce
2 tsp. salt

SPINACH SALAD
(Serves 7)
l\Iix ; store in refrigerator.
1/2 tsp.
dash of
2 Tbsp.
2 Tbsp.

1/4 c. salad oil
salt
dash of Tabasco sauce
pepper
1 Tbsp. parsley
sugar
white wine vinegar

Add to:
1 bunch or bag spinach
and a little romaine
1 c. chopped celery
small amount chopped
red onion

1 ( 11 oz.) can mandarin

oranges
1/2 c. sliced or slivered
almonds, browned in
frying pan in 1 Tbsp.
sugar
Marianne Mulcahy

any other vegetables you
like

Sue Maietz

1 medium onion, diced
1/4 lb . fresh sliced
mushrooms
1/2 lb. fried bacon,
diced

1lrs. O'Shea

In a bowl, mix:

Shake dressing before you pour

SALAD

Dressing:

SLAW

Dressing:

SPINACH

3-4 c. raw spinach

SALAD

i\Jix lemon juice, mayonnaise and vermouth.
Pour over chicken and vegetables; toss. Spoon into
but~ered 2-quart shallow baking dish.
Refrigerate
until ready to bake. Top with cheese and corn flakes.
Bake for 30 minutes at 350°, Serves 4-6. (I reduce
salt to 1 1/4 teaspoons and use Parmesan cheese.)
Connie Bruno
SWEET

KOREAN

RICE-TUNA
3 c. cooked rice
1 1/2 c. finely chopped
celery
1 ( 7 oz.) can tuna,
drained and flaked
472-5

MOLD

1/3 c. chopped pickle
2 Tbsp. chopped parsley
1/2 c. Hellmann's real
mayonnaise
1/ 2 c . dairy sour cream
-31-

2 Tbsp. lemon juice
salt and pepper to taste

1/3 c. diced pimentos

~---

Combine first 5 ing·redients. Combine remammg
ing-redients. Blend both mixtures thoroughly. Pack
in 1-quart mold. Chill at least 1 hour; unmold and
garnish. Serves 6.
I use more rice and 2 cans of tuna. Plus, I
put in olives and some Mexican peppers .
Kathleen Renn
JANET'S
1 large carton cottage

cheese
large container Cool
Whip

top.

1-2-3

JELLO

1 large can pineapple or
peaches, drained and
sliced in small pieces
1 large pkg. jello (any
flavor)

Combine first 3 ingredients; sprinkle jello over
Stir and refrigerate. Enjoy!
Kathleen Renn
KATHY'S

RASPBERRY

TANG

..
-..
-!

Combine all ingredients. mixing welL ChilL
serve as a sauce for clams. shrimp or oysters. Makes
1 1/4 cups sauce.
Christina Fog·elberg
MARINADE

FOR

CHICKEN

Marinate chicken for a few hours (the longer the
better). Then cook on the grill and keep basting .
Sandra Giacalone

1/4 c. salad dressing

Mix above ingredients.

I

I

Add:

1/2 c. sugar
1/2 tsp. pepper
1 1/2 c. salad oil
1 tsp. prepared yellow
mustard

1 can tomato soup
1/2 c. vine g·ar
1 1/2 tsp. salt
1 tsp. onion powder
1/2 tsp. paprika

:\Jix all together in Osterizer or food processor.
Keeps well in refrigerator.
\large Kruzan

SEAFOOD

BEEF

SURPRISE

1 (2 1/2 oz.) jar chipped
1 (10 1/2 oz.) can cream
beef
of celery soup
1 (8 1/4 oz.) can peas, drained
In a saucepan, combine all ingredients. Cook
until thoroughly heated. Serve over baked potatoes,
toast, English muffins, etc.
Denny Russell

1 small can drained

B-B-Q

crushed pineapple

Pour into mold and chill. This freezes well.
Kathleen Renn
GALA

DRESSING

FRENCH

1/2 c. boiling water

cheese

pecans
1 banana, diced fine

GRILL

SALAD

l\lix. Let cool but not set. Whip 1/2 pint
whipping cream or 2 cups Cool Whip. Blend:
1 (3 oz.) pkg. cream

THE

2 parts 7-Up

1 part soy sauce

CHIPPED
1 pkg. raspberry jello

ON

COCKTAIL

1/2 c. brown sugar,
packed
2 Tbsp. mustard

SAUCE
2 Tbsp. tarragon vinegar

1 Tbsp. Worcestershire
sauce
1/2 tsp. salt

SAUCE
combine and heat until sugar is dissolved.

3/4 c. chili sauce
2 t sp. Worcestershire sauce
2-4 Tbsp. lemon juice
1/2 tsp. grated onion
1 Tbsp. prepared horseradish

472-5

-33-

-32-

{

to 1 pound ground beef (browned and drained).
at least 1/2 hour, stirring frequently.
Mrs. O'Shea

**

EXTRA

RECIPES

"

I

-34-

**

Cook

----------..-----------~-~·

MAIN

Common Kitchen Pans to Use as CasserolesWHEN THE RECIPE CALLS FOR:
4-cup baking dish:
9-inch pie plate
8 x 1 V. -inch layer-cake pan -C
7 3/8 x 3 5/8 x 2'14-inch loaf pan ·A
6-cup baking dish:
8 or 9 x 11 Y2-inch layer-cake pan -C
10-inch pie plate
8\12 X 35/8 X 25/8-inch loaf pan ·A
8-cup baking dish:
8 x 8 x 2-inch square pan -D
11 x 7 x 1'/2-inch baking pan
9 X 5 X 3-inch ]oaf pan ·A
10-cup baking dish:
9 x 9 x 2-inch square pan
1PI< x 7•;, x 1% -inch baking pan -D
15 x 10 x l-inch jelly-roll pan
12-cup baking dish or over:
13 1/2 x 8% x 2-inch glass baking pan
13 x 9 x 2-inch metal baking pan
14 X 10'/z X 2 1/2-inCh roasting pan

...
...
-..

12 cups
15 cups
19 cups

TOTAL VOLUME OF VARIOUS

SPECIAl BAKING PANS
Tube Pans:
7 112 x 3-inch "Bundt" tube -1<
6cups
9 x 3 112-inch fancy tube or "Bundt
pan -J or I<
9cups
9 x 3\1•-inchangel-cake pan ·I
12cups
10 x 3 :Y. -inch "Bundt" or
"Crownburst" pan -K
12cups
9 X 8 1/2 -inch fancy tube -J
12cups
10 x 4-inch fancy tube mold
(kugelhupf) ·J
16cups
10 x 4-inch angel-cake pan .J
18cups
Melon Mold:
7 x S\12 x 4-inch mold- H
6cups
Spring-Form Pans:
8 x 3-inch pan -B
12cups
9 x 3-inch pan ·B
16cups
Ring Molds:
8'h x 2V.-inch mold -E
4V. cups
9 1/< x 2 3;•-inch mold ·E
Scups
Charlotte Mold:
6 x 4 1/<-inch mold -G
7\12 cups
Brioche Pan:
9'12 x3'1.-inchpan -F
Scups
Copyright © 1978 Fundcraft Publishing, lnc.

~­

-~=

-····~---~-····-~-------------

DISHES

TURKEY
16 bread slices, crusts
removed
2 c. turkey (bite-size
pieces)
8 slices mild Cheddar
cheese
1/4 medium green
pepper
1/2 can cream of
mushroom soup

BARS

1 I 2 can cream of chicken
soup
2 tsp. minced onion
1/4 tsp. salt
1/4 tsp. paprika
1/4 tsp. Worcestershire
sauce
dash of Tabasco sauce
4 eggs
1 1/2 c. milk
slivered almonds (optional)

Grease a baking pan with peanut oil. Butter
bread on both sides; place 8 slices in baking pan.
Put cheese slices on top of bread. Spread turkey on
top of cheese, then remaining bread.
In a blender, place green pepper, mushroom
soup and chicken soup; blend until smooth. Add
seasonings; mix well. Add eggs and milk and continue blending until thoroughly blended.
Pour liquid over bread and sprinkle with
almonds. Cover with foil and refrigerate overnight.
Allow to reach room temperature ( 1-1 1/2 hours) .
Bake 1 hour at 325°, uncovered. Serve hot. il'lakes 8
large servings or 16 dainty servings.
Covered tightly with foil, Turkey Bars may be
frozen. Remove about 3 hours before baking, then
bake uncovered at 350°.
Jo Janowski
CHEESE
1 1/2 lb. ground beef
1 egg
3/4 c. cracker crumbs
1/2 c. chopped onion
2 ( 8 oz.) cans tomato
sauce with cheese

!\lEA T

ROLL

1 tsp. salt
1/2 tsp . oregano
1/8 tsp. pepper
2 c. shredded Mozzarella
cheese

Combine ground beef, egg, cracker crumbs,
onion and 1/3 cup sauce with cheese, salt, oregano
and pepper. Mix and shape into flat rectangle

472-5

-35-

11

'I

r.···'.ii.;
'I
~ I'

( 10 x 12 inches) on wax
cheese over. Roll like . fiaper. Sprinkle Mozzarella
seal. Bake in shallow J~s: a~oll a~d press ends to
fat. Pour remaining sauce .. 350 for 1 hour. Drain
15 minutes.
With cheese over roll. Bake

Jane Dunteman
CHICKEN

AND

cut -up chicken
2 ca~s chicken broth
1 omon ' sliced

RICE

1 green pepper,. cut up
1 small
can tomato snuce
1 I
1 2 c. Minute rice

Brown chicken in h
.
tender and brown t k
ot ml. When chicken is
·
•
a e out of pa
0 mon
and gTeen pepp
.
n · Put raw rice
Add tomato sauce and e~ra~~ Sli_Dmer until oil is go~e
Put chicken on top of . o ; Slmmer for 15 minutes ..
45 minutes.
mixture. Cover and simmer for
Millie Colles
TUNA -CHEESE
3 I 4 c . chopped onion
1/2 c. chopped green
pepper
1/4 c. butter
1/2 tsp. salt
1 c . cream of celery
soup
1/2 c. milk

BAKE

2 egg yolks, slightly
beaten
2 C7 oz ·) cans chunk
tuna, drained
1 c. shredded American
cheese
1 Tbsp. lemon juice
3 c. soft bread crumbs
2 egg· whites' stiffly beaten

Cook onion and
soft. Stir in salt, sou green p~pper in butter until
stantly until . t
p and nnlk. Cook' stirring conint
'
mix ure boils
Stir
o egg yolks; return to p.an
d some of hot mixture
.
Add tuna' chees
an_ . cook 1 minute.
llghtly, leaving tuna in e,hlemon JUice and crumbs
Mix
Spoon into 8 x 8-inch b~ki~nks: Fold in egg whites.
erate at. this stage and bakeg dls~. (You can refrig40- 45 mmutes
s erves 6 Dlater·) Bake at 350o f or
·
·
mch
pan.
·
ouble recipe for a 9 x 13_

••
•
•
•
•

GARDEN
2 pk g. crescent rolls
2 ( 8 oz. ) pk g. cream
cheese

PIZZA
1/2 c. mayonnaise
1 Tbsp. dill weed

Line ungreased jelly roll pan with crescent
rolls (or I have used a round pizza pan). Bake 11-15
minutes at 375° or until golden brown. Cool completely. Mix the cheese and mayonnaise until smooth .
Finely chop any vegetables (I use green onions,
green pepper, little of the red of radishes.) If you
use cukes or tomatoes, just use the outside so there
is no juice or seeds. Add black and green olives
last. Sprinkle with dill weed.
''WIERD"
1 c. Parmesan cheese
heavy cream

SPAGHETTI
4 eggs

Blend and let set until room temperature. Fry
1 pound bacon (cut into l-inch pieces) until done but
not crisp. Reserve 1/2 cup grease. Saute 4 cloves of
garlic in the grease.
Over 1 pound cooked and drained (but still
hot) linguini, pour egg and cheese mixture, then mix
in bacon, garlic and bacon grease. (The hot linguini
cooks the eggs.) This is not a diet dish'
1\aren R. Skalla
POTATO
1 (1 lb. 8 oz.) pkg.
potatoes O'Brien
8 oz. shredded Cheddar
cheese

CASSEROLE

1 (10 oz.) can cream of
chicken soup
8 oz. sour cream
salt and pepper to taste

Mix all ingredients together. Put in casserole
dish and top with 2 cups crushed cornflakes mixed
with 1/8 pound melted butter. Bake at 350° until
light brown on top (about 1/2 hour).
Karen R . Skalla

Lepeska

-36-

472-5

-37-

ITALIAN

ZUCCHINI

~--

PIE

..
-..
..
1

4 c . thinly sliced
unpeeled zucchini
1 c. coarsely chopped
onion
1/2 c. margarine or
butter
2 Tbsp . parsley
1/2 tsp. salt

1 I 2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. oregano
2 eggs, well beaten
8 oz. shredded Mozzarella
cheese
8 oz. crescent dinner rolls
2 tsp. mustard

Heat oven to 375°.

In a 10-inch skillet

cook

z~cchini and_ onion in butter until tender, abo~t 10

mmutes. Shr in seasonings.
In la.rge bowl, blend eggs and cheese; stir in
vegetable m1xt~re. Separate dough triangles (crescent
rolls). Place m ungreased 10-inch pie pan. Press
together. Spread mu~tard on crust. Pour in vegetables· Bake 18-20 mmutes. Let pie set 10 minutes
before serving.
Jackie
CHINESE

HAl\lBURGER

1 lb. ground beef,
browned and drained
2 me eli urn onions ,
chopped
1 can cream of chicken
soup

CASSEROLE

1 can cream of celery or
or 1 can cream of mushroom soup
1 1/2 soup cans water
1/2 c. rice
1/4 c. soy sauce
1/4 tsp. pepper

Add onions, soups, water, rice, soy sauce and
pepper. Turn into lightly greased casserole. Cover
and bake at 350° for 45 minutes. Uncover and bake
another 45 minutes. Can be done covered in a
microwave about 25 minutes.
Nancy Michael
LASAGNA
8 oz. wide noodles,

cooked
1 1/2 lb. ground beef

CASSEROLE
2 (8 oz.) cans Hunt's
tomato sauce
1/2 tsp. salt
1/4 tsp. garlic salt
-38-

Brown meat; drain fat.
ings and simmer. Mix:

Add sauce and season-

6 chopped green onions
3 Tbsp. cottage cheese

3 oz . cream cheese
1 c . sour cream

Layer noodles, cheese mixture, meat sauce and
topping of 3/4 cup grated Cheddar cheese. Bake at
350° for 30 minutes.
Joni Adams
LASAGNA
8 oz . lasagna noodles ,

broken into bits
1 1/2 lb. hamburger
1/2 c. onion, chopped
1 tsp. salt
112 tsp. pepper
114 tsp. garlic salt
1 ( 8 oz.) can tomato
sauce or Ragu

CASSEROLE
1 112 c. cottage cheese
1 c. sour cream or 1/2 c.
Parmesan cheese
1 beaten egg
chopped parsley
8 oz. grated Cheddar
cheese
8 oz. grated Mozzarella
cheese

Cook noodles in boiling, salted water until
tender. Brown hamburger, onion, salt, pepper and
garlic salt. Pour off grease.
i\lix noodles. hamburger mixture, tomato sauce.
cottage cheese, sour cream, eggs and parsley.
Gently stir in cheese, reserving 1 I 2 cup for top of
casserole. Bake at 350° for 35-40 minutes.
Karen R. Skalla
RICE
1 114 c. regular rice
(uncooked, not
instant)
1 can consomme

CASSEROLE
1 can onion soup
1 stick butter
1 small can mushrooms,
drained

Combine ingredients; cover and bake at 350°
for 1 hour. Stir after 1 I 2 hour.
Joni Adams

472-5

-39-

BAKED

EGGS
1 small pkg. Velveeta

18 eggs

cheese
cream of mushroom soup
pepper
ham (optional)

1/2 c. milk

mushrooms
green pepper

Gently scramble eggs with milk. Add a little
pepper, but no salt. Saute mushrooms (fresh or
canned) or green pepper. Add Velveeta cheese (cut
into bits) to undiluted cream of mushroom soup. Heat
so cheese melts. Gently fold eggs and pour into
9 x 13-inch pan. Serve with ham, sausage, or dice
ham into eggs. Can be prepared day before and
reheated in a 350° oven. (Cover pan with foil.)
C. Niemi
RICE

WITH

1/4 lb. mushrooms,
sliced
114 c . chopped onion
1 small clove garlic,
finely chopped
1/4 c. butter
.

l\JU SHROOI\IS

2 c. chicken broth

1 c. uncooked rice
1/4 c. snipped parsley
salt to taste
1/4 tsp. dried basil leaves
grated Parmesan cheese

. Co~k and stir the mushrooms, onion and garlic

113 noodles, then cheese; end with noodles. Pat top
with butter. Bake at 350° until light brown.
Janet Fani
HAMBURGER
3 oz. cream cheese.
softened
8 oz. sour cream
1 lb. lean ground beef
2 Tbsp. melted butter
3/4 c. chopped onion
1 clove mashed garlic

NOODLE
1 lb. wide noodles
1 lb. white Brick cheese,
grated

BAKE

1 lb . cottage cheese
4 large eggs
butter for top

GROUND
1 lb. ground beef
1 c. chopped onion

1 tsp. sugar
dash of pepper
16 oz. tomato sauce
1 (12 oz.) pkg. wide egg
noodles
1 c. shredded Cheddar
cheese

BEEF

SKILLET

3 c. tomato juice
1 ( 5 oz.) pkg. egg

noodles
1 tsp. salt

472-5

Add:

1 tsp. celery salt
2 tsp. Worcestershire sauce
1 I 8 tsp. pepper

Simmer 20-25 minutes.
cream.

DINNER

1 c. chopped green
pepper

Brown and drain well.

Boil noodles to taste; drain. Mix grated cheese,
cottage .cheese and eggs together. Lightly grease
9 x 13-mch pan. Layer in pan 1/3 noodles, 1/2 cheese,
-40-

1 tsp. salt

Combine cream cheese and sour cream; mix well
and set aside.
Brown ground beef in butter, stirring to
crumble. Add onion, garlic, salt, sugar, pepper and
tomato sauce. Cover and simmer over low heat 20
minutes.
Cool~ noodles according to package; drain.
Laver half the noodles in a greased 2 1/2-quart
casserole; spread with half the cheese and cream
mixture. Top with 1/2 meat sauce. Repeat. Top all
with Cheddar cheese. Bake at 375° for 20 minutes or
until bubbly.
C. Niemi

m butter m 2-quart saucepan until mushrooms and

onion are tender. Stir in remaining ingredients,
ex:ept cheese. Heat to boiling, stirring once or
tw1ce; reduce heat. Cover and simmer 14 minutes.
(Do not lift cover or stir. ) Remove from heat . Fluff
rice lightly with fork; cover and let steam 5-10 minutes. Sprinkle with cheese. Makes 6 servings.
C. Niemi

PLEASER

Stir in 8 ounces sour

Charlotte Fidelus

-41-

-

GRANDMA'S

CHICKEN

1 boiling chicken
2 or 3 sticks celery
1 onion (medium)
1 small bag wide noodles
1 can cream of
mushroom soup
1/2 lb. sharp Cheddar
cheese, shredded

*Varies with individual taste.
_
Boil chicken 1 hour with onion and celery.
Remove chicken, onion and celery and boil noodles in
stew water until cooked. Remove stew water and set
aside. Add olives, mushrooms, cheese and cut -up
chicken pieces to noodles.
Mix mushroom soup with reserved stew water;
mix slowly into chicken casserole until moist, almost
runny. Place all in large casserole. Sprinkle
Chinese noodles over and cover. Bake at 350° for
1 1/2 hours. Uncover last 10 minutes.
Sylvia Toth
BEEF
3 lb. beef stew meat
2 cans cream of
mushroom soup
(undiluted)
dish.
325°.

STROGANOFF
(Easy)
3/4 c. cooking sherry
1 can mushrooms
1/2 pkg. Lipton onion soup
mix

Mix all and put in a 9 x 13-inch casserole
Cover and bake 4 hours at 300° or 3 hours at
Serve with rice or noodles. Serves 6- 8.
Gayle Stoller
FLUFFY OMELET
(Omeletten - "A Little On The German Side")

4 eggs
pinch of salt

1 Tbsp. butter

-42-

------ - - - - -

Fillings:

CASSEROLE

several black olives, cut
up*
several green olives, cut
up*
several mushrooms, cut up*
1 ( 8 oz.) can Chinese
noodles

-

fruit
cheese or ham or a
combination of both

1 c . diced onion
green peppers
tomatoes
cooked mushrooms

Separate eggs. Beat the yolks until frothy.
Add salt and beat again. Beat egg whites stiffly and
carefully fold in. Heat frying pan (the hotter the
b~tter).
Melt butter in it and pour in the foamy
m1xture. Rock pan to prevent from sticking to the
sides. The omelet should be golden brown in less
than a second. Loosen from edges; flap over in half.
Serve immediately on a hot platter.
Donna Nowack
CHEESE OMELET
( Kaseomeletten)
2 eggs

1/2 c. grated cheese

7 Tbsp. flour
nutmeg and salt

2 Tbsp. butter

Mix the eggs, flour and seasonings and stir in
enough milk to form a creamy batter. Fold in grated
cheese. Heat butter, a tablespoonful at a time. Cook
on both sides until golden brown. Serve with green
salad or spinach. Serves 4.
Donna Nowack
MAGIC
1 ( 12 oz.) bottle chili
sauce
3 I 4 c . grape jelly

MEAT

BALLS

2 tsp. lemon JUlce
1 lb. ground beef
1 tsp. salt

Combine sauce, jelly and lemon in 2-quart
saucepan. Shape beef into l-inch meat balls and salt.
Place in sauce. Cook on temperature control burner
set at 225° for about 30 minutes.
Bette Ghislain

472-5

-43-

SALTED POTATOES
( Salzkartoffelns)
2 lb. potatoes

Cover and simmer for 1 hour or until steak is
tender. Serve over rice.
Bette G hi slain

1 Tbsp. salt
CABBAGE

Peel raw potatoes and cut in wedges. Place in
cold salted water. Cover and cook until done, about
20 minutes. Drain immediately to prevent crumbling.
Replace in pot and shake around, over low heat, to
dry. Serve sprinkled with parsley or topped with
melted butter or onion butter. Serves 2.
Donna Nowak
BEEF

POT

ROAST

1 (3-3 1/2 lb.) pot
roast
1 Tbsp. flour
2 tsp. salt
114 tsp . pepper
1/4tsp. thyme

BURGUNDY

1/4 tsp. marjoram
3 Tbsp. oil
2 medi urn onions
1 c. Burgundy
1/2 clove garlic
1 ( 4 oz.) can mushrooms

Dredge meat in mixture of flour. salt. pepper,
thyme and marjoram. Brown on both sides in oil.
Top with onions; add 1/2 cup wine and garlic. Cover
tightly: simmer for 2 1/2-3 hours or until done. Add
undrained mushrooms and remaining 1/2 cup wine
during last 30 minutes. Transfer meat to platter and
skim off excess fat. Thicken remaining liquid with
flour-water paste.
Bette G his lain

1 I 4 c. margarine
2 c. diced unpeeled
apples
1 c. thinly sliced
carrots
1 c. sliced onion
1/2 c. brown sugar
3 Tbsp. flour

SAUSAGE

CASSEROLE

1 tsp. salt
dash of pepper
8-10 c. shredded cabbage
1 c. water
1/2 c. vinegar
2 tsp. dill weed
1 (12--16 oz.) pkg.
sausage, cut in l-inch
pieces

HURRY-UP RAVIOLI
(Delicious! )
3 Tbsp. butter

1/4 c. flour

In a medium saucepan, melt butter over medium
Whisk in flour; cook 1 minute.

ELEGANT

1 1/2 c. milk
1 1/2 lb. round steak
1 ( 4 oz.) can mushrooms
1 can cream of
mushroom soup
1/2 c. dry sherry

SMOKED

In Dutch oven, melt margarine; add apples,
carrots and onion. Cook until tender. Stir in brown
sugar, flour, salt and pepper. Add cabbage, water,
vinegar ancl dill. Heat through, stirring· several
times. Add sausage to vegetables. Cover and simmer
until cabbage is tender. about 40 minutes. l\lakes 4
servings.
Lepeska

heat .
Sll\IPL Y

AND

1 1 I 2 tsp . garlic salt
1 1/2 c. vegetable oil
2 large onions, cut in
1/2-inch slices and separated into rings
hot rice

Cut steak into thin strips. In a large skillet,
brown meat in oil; add onions and saute until tender.
Blend soup, sherry, liquid from mushrooms and garlic
salt. Pour over steak. Add mushrooms; reduce heat.
-44-

1/2 c. chicken broth

Slowly add milk and chicken broth; cook,
stirring, until thickened.
1/8 tsp. pepper
1 c. julienned ham
1 c. frozen peas
(optional)
1 I 2 c. grated Parmesan cheese
Add pepper and frozen peas; gradually add
Parmesan cheese, stirring until melted. Mix in ham.

472-5

-45-

Meanwhile, cook 1 pound fresh or frozen cheese
ravioli according to directions; drain well. Toss with
sauce. Spoon onto serving platter. Serve with
Italian bread and tossed salad.
Mrs. Thomas Johnston
BEEF

TENDERLOIN

Rub meat with salad oil and cracked pepper.
Place in a baking dish and broil 10-15 minutes until
brown. Turn oven to 400°-425° and bake for 20
minutes. Overall time is approximately 30- 35 minutes.
Slice and serve with Bearnaise sauce.
Lynn (Crowe) Peterson
BEEF
2 lb. beef, cubed
1 can mushroom soup

MRS.

CHOPS

You asked for it! A recipe even a new bride
can master! Yummy and easy enough for us new
cooks!
1 small can mushrooms
1 can cream of mush(optional)
room soup
4 servings rice (on
1 pk g. Mrs. Grass dry
box)
onion or onion I
pork chops
mushroom soup
1 medium onion, sliced in quarters
Preheat oven to 350°. Brown pork chops in
frying pan. Remove chops from pan. Add to frying
pan the mushroom soup, 1 can water, dry soup mix,
onion and mushrooms. Mix and wait for it to boil.
Add pork chops to this mixture and turn down heat.
Cover and simmer for 5 minutes.
-46-

CHOP

SUEY

1 pkg. stew meat

Brown meats in oil.

1 pkg. onion soup mix
1 c. Burgundy wine

'N RICE PORK
(Serves 3-4)

LUTTER'S

1 pkg. chop suey meat

BURGUNDY

l\lix together and bake (covered) for 3 hours
at 300°. Serve with rice or noodles. How's this for
simple. Try a little candlelight!
Lynn (Crowe) Peterson
l\1USHR00l\l

In a 9 x 13-inch pan, spray Pam on bottom
and sides. Take pork chops out of mix and pour the
mix in pan ( 9 x 13 inches). Pour the rice (dry) in
pan and mix. Place pork chops on the top of rice
mixture and cover with foil. Bake 30 minutes. Take
foil off and cook an additional 15 minutes.
This will make the rice crunchy (crisper?).
For softer rice, keep pan covered entire 45 minutes.
Enjoy!
Lynn (Crowe) Peterson

2 Tbsp. dark molasses

1 Tbsp. soy sauce

Add molasses and soy sauce.
3/4 c. onion (add to
browned meat)

1 c. celery
1 c. water

Add to onion and meat:
salt and pepper

1 can chop suey
vegetables

Add to the rest; cook until all is tender.
cornstarch to thicken.
Kathleen Renn
JILL

ST.

,JOHN'S

2 red peppers
2 green peppers
2 onions
1/2-1 lb. mushrooms
3 singled boned chicken
breasts

CHICKEN

AND

Add

PEPPERS

1/4 c. olive oil
seasoned salt
4 garlic cloves
1/2 c. good sherry
fresh parsley

Cut peppers, onions and chicken into bite-size
Slice or quarter mushrooms.
Put 1 I 3 cup olive oil in frypan; add peppers
and onions and cook over low heat, covered, stirring

pieces.

472-5

-47-

occasionally, for about 20 minutes. Do not brown.
Add mushrooms, crushed garlic and chicken;
sprinkle with seasoned salt and cook until chicken and
mushrooms are cooked, about 5 minutes. Pour 1/4-1/2
cup sherry over everything and serve with rice or
noodles. Sprinkle with chopped parsley.
Enjoy!
Kathleen Renn
PASTA

CARBONARA A LA JILL
(For 10 People)

2 lb. Italian semolina

pasta
4-5 lb. sugar-cured
bacon
3-4 lb. white onions
4-5 bunches parsley
Italian crushed red
peppers

ST.

clOHN

4-5 lb. mushrooms
eggs ( 1 per person plus 1)
2 pt. cream
2 lb. Parmesan and Romano
cheeses
olive oil
sweet butter
salt

Cut each slice bacon into 4 pieces. Cook over
medium heat until cooked but not crispy, removing fat.
Drain on paper towels.
Chop onions into l-inch pieces and saute in
clarified butter until lightly golden (do not overcook).
Drain on paper towels. Clean and quarter mushrooms.
Clean parsley. Saute mushrooms for a few minutes,
then add bacon and onions. Add a handful of parsley.
Heat until warm.
Beat eggs with cream (or half and half),
crushed red peppers and cheese to taste. Heat your
bowl; pour in a little of the egg mixture. Add the
drained pasta. Add the bacon mix. Pour on the rest
of the sauce and toss well. Sprinkle parsley on top.
Enjoy!
Kathleen Renn
BLEU

CHEESE

AND

BACON

POTATO

SALAD

"I haven't found anybody who didn't love this
one. It's different from your usual potato salad. The
hot bacon makes the crisp difference."

3 lb. new potatoes,
steamed and quartered

••
c.
•
:
•
•
•-

1 I 3 c . minced parsley
1 I 3 c. sliced scallions
8 oz. Bleu cheese

3 I 4 c. basic French
dressing
1/4 lb. bacon, cut into
1 I 2-inch pieces

In a large bowl, combine potatoes, while they
are still warm , with white wine, chicken broth, parsley
and scanions, tossing mixture gently with rubber
spatulas. Let cool.
Crumble Bleu cheese over mixture; add French
dressing and toss gently with same spatulas. Chill
salad covered, for at least 4 hours.
' Cook bacon over moderately high heat until
crisp and drain on paper towels.
Transfer salad to salad bowl; sprinkle with
bacon and serve at room temperature. Serves 8.
Enjoy!
Kathleen Renn
PIZZA
pastry for a 2-crust pie
( 9 inches)
1 c. Ricotta cheese
3 eggs
4 oz. Italian sausage,
cooked and drained
1 c. shredded :\lozzarella
cheese

QUICHE
1/2 c. (2 oz.) pepperoni,
halved
1/2 c. ham
1/2 c. sliced salami, cut
into strips
1 I 4 c . grated Parmesan
cheese
1 egg, beaten
2 Tbsp. milk

Line 9-inch pie pan with 1 I 2 the pastry; crimp
edges (don't prick). Bake at 450° for 4-5 minutes.
Remove from oven. Reduce the heat to 350°.
Beat cheese and eggs; add rest of the ingredients. Put into pie shell. Roll out rest of dough; cut
into wedges and place on top of filling. Bake at 350°
for 20 minutes.
Brush egg and milk over pastry and bake for
20 minutes more. Let cool 10 minutes before serving.
Makes 6-8 servings. Enjoy!
Kathleen Renn

1/3 c. dry white wine
1/3 c. chicken broth

472-5
_AQ_

-49-

CHICKEN POTATO
(Serves 6)

PIZZA
Dough (makes 2 jelly roll pans):
2 Tbsp. lukewarm water

2 Tbsp . shortening
3 c. flour

1 1/2 tsp. salt

1 c. hot water

1 ( 1 oz.) pkg. yeast

1/2 c. chopped onion
1/2 c. sharp Cheddar
1/4 c. green pepper
cheese, shredded
3 Tbsp. butter
2 1/2 c. cubed, cooked
1 can cream of chicken
chicken
soup
1/2 large bag frozen
1/4 c. milk
diced carrots, cooked
1 ( 16 oz.) pkg. frozen Tater Tots

Crumble yeast in lukewarm water and set
aside. Pour hot water over shortening and cool until
lukewarm, then add salt and yeast mixture to it.
Add flour, one cup at a time, beating after each
addition. Set aside to rise, about 1/2 hour.

In ~aucepan, cook onion and green pepper in
untll tender (not brown). Blend in soup and
rrulk. Remove from heat and add cheese. Stir until
cheese melts. Stir in chicken and carrots. Pour
chic.ken mixture into 12 x 7 1/2 x 2-inch pan for
bakmg·. Arrange frozen potatoes on top. Bake at
375° for 35 minutes. Do not cover.
I\Jarianne l\Iulcahy
b~tter

Topping:
1 lb. Italian sausage
2 cans sieved tomatoes
oregano, (thyme) garlic
(Italian style if you
Romano or Parmesan
can get them, othercheese
wise, drain off the
green pepper, onions,
juice)
mushrooms and if you're
1 pkg. I\lozzarella or
like me, maybe anchovies
Scamorze cheese
(put through food grinder or grate heavy)

DEEP- DISH
1 loaf frozen bread
dough, thawed
1 1/2 lb o ground beef
or unseasoned pork
sausage (either one)
1 small onion, chopped
1 ( 4 oz.) can mushroom
pieces (undrained)
1 ( 6 oz.) can tomato paste
1 c . ( 8 oz
canned or
cooked tomatoes

Divide dough in half; roll thin. Should fit a
cookie sheet. Try to get the edges a little higher
so the filling won't run out (or use a jelly roll pan).
Then put on whatever topping you desire over the
tomato sauce. Bake at 425° for about 30 minutes or
until brown. Grease cookie sheet with either oil or
shortening.
Kathleen Renn
LORRY'S

OATMEAL

1 1/2 c. flour
1 1/2 tsp. baking soda
3/4 tsp. salt

0

DUlVIPLINGS

-50-

)

PIZZA

1/2 tsp o salt
1/2 tsp. sugar
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp o marjoram
1 I 2 tsp. garlic powder
2 Tbspo chopped fresh
parsley or 1 Tbsp. dried
parsley
2 c. shredded l\Iozzarella or
pizza cheese

Let dough rise until double in size
Cook meat
· ·· and onion in pan until meat loses red color; drain off
fat o Stir in remaining ingredients, except cheese.
Cover; simmer 15 minutes. Cool to warm.
.
. Press doug·h into a well- greased 14-inch deepdish pizza pan (bottom and sides), 12-inch skillet or
a 9 x 13-inch ca~e pan o Spoon filling into shell;
spread to ~over not tom o Sprinkle with cheese. Let
stand 15 mmutes. Bake at 425° for 15-20 minutes or
until crust is brown
Lyn Rohde
0

1/2 c. quick oats
(uncooked)
1 c. milk
1 1/2 Tbsp. vegetable oil

l\lix and sift flour, baking powder and salt. Stir
in oats; add milk and oil. Stir until all ingredients are
thoroughly combined. Add to stew.
Kathleen Renn

BAKE

•..

0

472-5

-51-

QUICK

EASY

QUICHE

2 c. milk
7 eggs, beaten
1 c. Bisquick
1/4 tsp. salt

1/2 lb. hamburger
1/4 c. chopped onion
1 1/4 c. shredded
Cheddar cheese

Brown meat and onion. Put in a greased 12 x
7-inch pan. Sprinkle cheese over meat. Beat eggs;
add milk, salt and Bisquick. Carefully pour over the
layered meat and cheese; dot with butter.
Bake 15 minutes at 400°. Reduce heat to 375°
and bake 45 minutes longer.
Avis Leach
SPAGHETTI
2 lb. g-round beef
1 small diced onion
1 medium-sized can
tomatoes
1 small can kernel corn

HOT

DISH

1 small can peas
1 can tomato juice
8 oz. spaghetti
seasoning

Cook spaghetti; drain. Also, brown hamburger
and onion; drain off fat. Put all ingredients in baking
dish. Bake at 350° for 1 hour.
Sue l\laietz
CHICKEN

BROCCOLI

CASSEROLE

2 ( 10 oz.) pkg. frozen

1 c . mayonnaise

broccoli spears
6 chicken breasts (I
use whole chicken,
cooked and boned)
2 cans cream of chicken
soup

1 Tbsp . lemon juice
1/4 tsp. curry powder
1 c. shredded Cheddar
cheese
1 c. corn flake crumbs
1/4 c. margarine

Cook chicken in water until tender and debone.
(Broth can be used later for soup.) Cook broccoli for
1- 2 minutes. Grease a 10 x 13-inch pan. Put broccoli
on the bottom, then chicken.
Combine all ingredients except cheese, margarine and crumbs. Pour mixture over broccoli and
chicken, then sprinkle cheese on top with corn flakes

•
•..
..
...

and margarine.
minutes.

-52-

Sandra Giacalone

CORN

AND

2 Tbsp. butter
1 ( 3 oz.) can sliced

mushrooms, drained
1 onion, minced

1/4 c . finely minced
celery
2 c. cream-style corn
1 Tbsp. minced parsley

MUSHROOM

BAKE

1 pimiento, chopped
1/2 tsp. salt
dash of pepper
1 egg, beaten
1/4 c. milk
1/2 c. soft bread crumbs,
buttered
1/2 c. shredded Cheddar
cheese

:'llelt butter in skillet. Add mushrooms, onion
and celery; cook until onion is golden. Add corn,
parsley, pimiento, salt and pepper.
Combine egg and milk; add to corn mixture.
Pour into 1-quart casserole; top with crumbs and
cheese. Set casserole in baking pan. Add hot water
to pan to depth of 1 inch. Bake in moderate oven at
375c for 40 minutes or until firm. l\lakes 4 servings.
Diana Clark
SOt:PER

CHEESE

SOUFFLE

1 (10 1/~ oz.) can
1 c. shredded sharp
condensed cream of
process cheese
vegetable, celery,
6 eggs, separated
chicken or mushroom soup
Combine soup and cheese; heat slowly until
cheese melts. Beat egg yolks until thick and lemon
colored; stir into soup mixture. Beat egg whites until
stiff; fold soup mixture in to egg whites. Pour into
ungreased 2-quart casserole. Bal\:e in a 300° oven
for 1- 1 1/4 hours or in a 400° oven for 30 minutes.
Serve immediately. Makes 4-6 servings.
Diana Clark

472-5
. i
;

Bake uncovered at 350° for 30

-53-

EGG

Mix 1/4 cup soup with eggs, bread crumbs,
parsley, onion and seasonings; form into 6 croquettes.
(If mixture is difficult to handle, chill before shaping.)
Roll in additional bread crumbs. Fry croquettes slowly
in shortening until browned. ·
Meanwhile, combine remaining soup with milk.
Heat. Serve as sauce over croquettes. Makes 3
servings.
Diana Clark
TOMATO

BEEF

STEW

1 soup can water
6 small whole white onions
6 small carrots, cut in
halves
3 potatoes, quartered
1/4 tsp. whole thyme

1 lb. beef cubes
2 Tbsp . seasoned flour
2 Tbsp . shortening
1 (10 1/2 oz.) can
condensed tomato
soup

Dust meat with flour; brown in shortening in
large heavy pan. Add soup and water. Cover; simmer
ingredients. Cover; cook 1 hour or until vegetables
are tender. Stir now and then.
To thicken, uncover; cook until desired consistency. :\lakes 4 servings.
Diana Clark
ITALIAN

Brown meat in oil. Add liquid ingredients, then
spices, green pepper and cheese. Cover and cook
slowly 20-25 minutes. Serve on noodles, rice or
spaghetti. Yield: 4 or 5 servings.
Jo Janowski

1/4 c. fine dry bread
crumbs
2 Tbsp. minced parsley
2 Tbsp. minced onion
1/2 tsp. salt
dash of pepper
2 Tbsp. shortening
1/4 c. milk

1 (10 1/2 oz.) can
condensed cream of
celery , chicken or
mushroom soup
8 hard-cooked eggs,
sieved or very finely
chopped

VEAL

11/21b. veal steak,
pounded thin
2 Tbsp. oil
1/2 tsp. garlic powder
or salt
1 tsp. oregano

AND

PEPPERS

1 small can tomato sauce
1 small can chopped
mushrooms and liquid
1 green pepper, cut in
strips
-54-

1/2 c. Parmesan cheese

1/2 c. white wine

CROQUETTES

SEAFOOD SALAD
(Makes 6 Servings)

•
-

1 ( 8 oz.) pkg. frozen
1/2 c. minced onion
cooked shrimp, thawed
1/2 c. sweet pickles
1 ( 6 1/2 oz.) can tuna,
1/4 c. diced pimientos
drained
1 tsp. salt
2 hard-cooked eggs,
1/4 tsp. pepper
chopped
1 Tbsp. lemon juice
2 c. cooked rice
1 c. mayonnaise
1 1 I 2 c. thinly sliced celery
Combine all ingredients; toss lightly.
thoroughly. Serve on bed of salad greens.
with cherry tomatoes.
Very good.
Jo Janowski
CHICKEN

BROCCOLI

1 (4 1/2-5 lb.) chicken
1 bunch broccoli or
2 pkg. frozen
1/2 c. flour
1 c. milk
2 c. chicken broth

Chill
Garnish

CASSEROLE

1 c. mayonnaise with lots
of red pepper
1 tsp. lemon juice
1-2 tsp. curry powder
1-2 c. buttered crumbs

Cut up chicken; add:
5 c. water

1 tsp. salt

1 stick celery

1 small onion

Simmer until chicken is tender. Remove chicken;
strain broth and cube meat.
Prepare sauce: Blend flour and milk until
smooth. Add broth and cook until thick. Remove from
heat; add mayonnaise, lemon juice and curry powder.
Add additional seasonings to taste (some paprika for
color).
472-5

-55-

.
.cook broccoli until tender; drain . Break i
p1eces m shallow baking dish. Top with chicken,
sauce and crumbs. Bake in a 350° oven until hot and
crumbs are brown, about. 45 minutes.
Bob Warner

Ginger Orange Sauce:
,
•. .
·
·
!

CHICKEN

CREPES

Crepe Batter:
4 eggs
1/2 tsp. salt
1 c. flour
2 Tbsp. melted margarine
1/2 c. milk
or butter
1I 2 c. chick en or beef stock

Yield: . 12-14 crepes. Measure all ingredients,
mixing bowl. Beat with electric
gradually adding flour. until
all mgred1ents are combined. If small lumps are
present, pour batter through strainer.
.
.Heat a 7-inch pan slowly; test temperature by
sprmklmg in a few _dro:ps of water. When drops bounce
about, te~perature 1s l'lght. Grease lightly with butter
or mar.g~rme. i\1easure batter, 1/4 cup at a time, into
p~n, t1ltmg pan to cover bottom completely.
Bake 1-2
mmutes or until top appears dry and underside is
golden; turn. Bake 1-2 minutes longer or until bottom
~wowns.
Repeat with remaining batter, lightly buttermg pan before each baking.
e~cept flour,. mto large
m1x~r on ;nedmm speed

Chicken Filling:
2 Tbsp. butter
1/4 c. thinly sliced
celerv
1 1/2 c-. diced, cooked
chicken
1/2 tsp. salt

1 ( 11 oz.) can mandarin
oranges, drained
1/2 c. chopped walnuts
1/8 tsp. ground ginger
1 I 4 tsp. onion salt
1/4 c. condensed cream of
chicken soup

Yield: 4 cups. Melt butter in frypan and
saute celery. Combine celery, chicken, salt, mandarin
oranges, walnuts, ginger and onion salt. Toss with
cream .of chicken soup. Spoon onto crepe and roll.
Place m buttered casserole. Top with Ginger orange
Sauce (recipe follows) and bake at 350° for 20 minutes.

-56-

1/2
1/4
1/8
1/4

1 Tbsp. cornstarch
3 Tbsp. honey
1 tsp. tomato ketchup or
tomato sauce

c. orange juice
c. chicken broth
tsp. ground ginger
c. water

Combine all ingredients in saucepan and simmer
over low heat until slightly thickened. Spoon over
Chicl\:en Crepes.
Christina Fogelberg
CHICKEN

l\IILLER

2 ( 13 oz.) cans chicken
6 boned, skinned and
broth
split chicken breasts
2 c. white wine
1/4 c. butter
1/4 c. flour
4 bunches green onions,
1/4
tsp. salt
chopped
1/4 tsp. pepper
1 carton fresh mush1 Tbsp. oregano
rooms, sliced
pureed
1 ( 16 oz.) can tomatoes,
l\Iix flour, oregano, salt and pepper and dredge
chicken in the mixture. l\Ielt butter in frying pan and
brown the chicken, turning frequently.
Remove the chicken from the pan when browned
and place in a shallow baking dish in neat rows until
ready to serve.
Add the chicken broth and 1/4 cup of white
wine to the drippings in the frying pan and heat
thoroughly .
Now puree the tomatoes and pour over the
chicken. Chop the green onions and sprinkle over
the chicken and slice the mushrooms and top the
chicken with the mushrooms. Pour the mixture from
the frying pan over the chicken and bake for 45
minutes at 325°.
Before baking, you can cover the dish tightly
with plastic wrap and freeze until you are ready to
serve. Before serving, just remove from freezer
several hours before baking to thaw .
Sauce: Melt 4 tablespoons butter in saucepan;
add flour until the mixture is thick, then add 1 can of
chicken broth and 1 I 2 cup white wine; stir. Heat until
the mixture is blended to the consistency of gravy.
472-5

-57-

Serve the chicken over wild long grain or white
rice; spoon gravy over both chicken and rice. Serve
with French bread and a crisp lettuce salad.
Because this recipe can be frozen long before
you serve, it lends itself to being especially perfect for
large parties.
Anne M. Burke
CHOPSTICK

TUNA

1 c. sliced celery
1 1/2 c. cashews
1 1/4 c. chopped onions

1 can mushroom soup

1 ( 3 oz. ) can chow
mein noodles
1 can tuna (large size)

Combine soup and 1/2 cup water. Add 1 cup
noodles, tuna, celery, onions and nuts; toss lightly.
Place in ungreased casserole; sprinkle remaining
noodles on top. Bake at 375° for 20 minutes.
Jane Dunteman

**

EXTRA

RECIPES

-58-

**

MEATS,

Meat Cooking Chart .

SKILLET
ROASTING

FRESH PORK
Rib and loin
Leg
Picnic shoulder
Shoulder, butt
Boned and rolled
Shoulder

BEEF
Standing ribs • rare
-medium
-well done

MINUTES

Oven

PER LB.

Temp.

Internal
Temp.

3- 7lbs.
5lbs.
5- 10 !bs.
3-lOlbs.

30-40
26-30
40
40 50

325
325
325
325

176 F
170 F
176 F
170 F

3- Sibs.

60

325

170 F

3 -7 lbs.
3 -7lbs.
3 -7 lbs.

25
30
35

325
325
325

WEIGHT

SMOKED PORK
Shoulder and picnic hams
Boneless butt

Ham

VEAL
Loin
Leg
Boneless shoulder
POULTRY
Chicken
Stuffed
Turkey
Duck

ROUND

1 1/2 lb. whole round
steak in serving-size
pieces
1 ( 10 oz.) can whole
stewed tomatoes
with juice

136 F
165 F
170 F

4 -10 lbs.

40

325

190 F

3 -Slbs.
5 -10 lbs.
3 -Sibs.
3 -61bs.

40
40
40-50
40-50

325
325
326
325

182 F
175 F
182 F
182 F

5
8
2
4
12 -20
Under 10 lbs
Hlilf hams

30-40
30-40
40
25
16 -18
20
25

325
325
326
325F
325F
325
325

170 F
175 F
180 F
170 F
170 F
175 F
170 F

4 -6lbs.
5 -10 lbs.
4-10 lbs.

35
35
45

325 F
325
325F

175 F
175 F
175F

3 -5 lbs.
over 5lbs.

40
30

325F
325

170 F
170 F

8 -10 lbs.
18- 20 lbs.
5 -10 lbs.

20
14
30

325
325
325

175 F
175 F
175 F

Copyright C 1978 Fundcraft Publishing, Inc.

&

SEAFOOD

STEAK

DINNER

2 medium onions, sliced
dash of cayenne pepper
1 bay leaf
6 whole cloves
1/2 tsp. salt

Brown meat and add rest of ingredients.
and cook slowly for 45 minutes.

Cover

4 cut potatoes

4 baby carrots

For rolled and boned ro88ts, increase cooking time 5 to 12 minutes.
LAMB
Shoulder - well done
Shoulder - boned and
rolled
Leg- medium
Leg - well done
Crown - well done

POULTRY

You can then add carrots and potatoes, if
desired, and cook until meat and vegetables are
tender.
Nancy Michael
SWEDISH
1 lb. ground beef
1/2 c. cracker crumbs
1 egg

!\1EATBALLS

1 small onion, chopped
salt and pepper to taste

Shape into small balls and bake in oven on
cookie sheet until browned.
2 chicken bouillon cubes
1/2 c. boiling water
day.

:\lix and let meatballs stand in soup mixture all
Bake covered for 1 1/4 hours at 350°.
Nancy Michael
SLOW

COOKER

10 oz. tomato soup
1/2 c. vinegar plus
1 Tbsp. soy sauce
1/2 c. brown sugar
plus 1 tsp. celery seed
or salt
472-5

1 can cream of chicken
soup

SPARERIBS

1 tsp. salt plus 1 tsp.
chili powder plus dash of
cayenne pepper
1/4 tsp. garlic powder or
1 clove garlic
2 Tbsp. Worcestershire
sauce
-59-

'21

7((;

Place country-style spareribs in pot and cook
for an hour. Pour other ingredients over top and cook
at time designated for your pot. If you will be away,
put all in at once and cook on medium about 3-5 hours.
Time depends on temperature setting.
Nancy Michael
PEPPER
2 lb. round steak (beef

or venison), cut into
bite- size pieces
2 Tbsp. hot fat
1 medium onion, diced
] clove garlic, minced
1 tsp. salt
dash of pepper

STEAK
2 beef bouillon cubes
1 c. hot water
1 ( 1 lb.) can tomatoes
1 large green pepper,
sliced
2 Tbsp. cornstarch
1/4 c. cold water
2 Tbsp. soy sauce
hot rice

Brown meat slowly in hot fat; add onion and
garlic and saute until tender.
Dissolve bouillon in hot water and add to meat.
Cover; simmer 2 hours.
Add tomatoes and green pepper and cook 15
minutes or until green pepper is tender. Serve over
hot rice. Makes 6 serving·s.
Marge Skalla
ITALIAN
1 ( 4 lb.) rump roast

(or any other roast)
1 medium green pepper,
diced

BEEF

1 onion, finely chopped, or
2 Tbsp. dry minced onion

garlic salt
salt and pepper

Roast meat, covered, in a 300° oven until well
done, 3 hours. Remove from oven and cool (can even
be fixed day before) . Slice very thin, then layer in
covered casserole alternately with chopped pepper,
omon, salt, pepper and lots of garlic salt. Pour liquid
from roast over meat and bake covered 2 1/2 hours
at 275°.
You should have several cups of roast juice.
You may add water to roast drippings or use extra au
jus mix. Delicious on French bread, hard rolls, etc.
l\1ay be served with au jus cups!
-60-

STEAK

DIANE

1/8 lb. butter
1 bottle Escoffier sauce
sliced thin
Diable
seasoned salt
Worcestershire sauce
garlic powder
1/4 c. red wine
1 larg·e onion, chopped
2 ( 4 oz.) cans mushrooms, drained
2 lb. beef tenderloin ,

Season meat lightly. Saute onion and mushrooms
in butter. Add Escoffier sauce, a few drops of
Worcestershire sauce and wine. Heat for 3 or 4
minutes. This may be prepared in advance. Do not·
refrigerate, but cover until ready to r:heat.
Heat sauce in large pan on medmm heat for 5
minutes. Add meat and cook for 2-3 minutes per side.
Leave some sauce in pan and cook the rest of meat for
additional helpings.
Joni Adams
BEEF
1 ( 6 lb.) chuck roast,
cut in 5-6 pieces
1 c. chopped celery
3 large onions, chopped
1 green pepper, chopped
1 bottle ketchup
3 Tbsp. barbecue sauce

BARBECUE
3 Tbsp. vinegar
1 tsp. Tabasco sauce
2 Tbsp. chili powder
1 1/2 c. water
2 tsp. salt
1 tsp. pepper

Place meat in roaster. Combine all remaining
ingredients; pour over meat. Heat to boiling and
cover. Bake in oven 6 hours at 300°. If soupy,
uncover and bake until thickens. Yields about 40
sandwiches.
Janet Fani
BEEF
2 lb. beef tenderloin or
boneless sirloin, cut in
2 X 1/2 X 1/2-inch
strips
salt and pepper to taste
1/2 c. butter
472-5

STROGANOFF
1/2 c. chopped onion
1 f 2 lb. fresh mushrooms , ·
sliced thin
2 c . beef stock
1 tsp. prepared mustard
(French Dijon -type
preferred)
-61-

1 Tbsp. flour

1 c. sour cream

Salt and pepper the meat and brown quickly
in a skillet in half the qutter. Remove with a slotted
spoon to a plate. Add the onion to the pan and cook
over a medium heat until it becomes translucent. Add
the r~st of the butter and the mushrooms. Cook for
5~6 mmutes.
Add the stock and cook for about 5
m~nutes.
Add the meat and simmer until cooked 10-15
nnnutes, stirring occasionally.
'
.
Mix the mustard, flour and sour cream with a
llttle of the juices from the pan. Add to the meat and
mushroom _mixture; cook just,enough to heat thoroughly.
Do not bml. Serve with hot buttered noodles.
Serves 6.
C. Niemi
BAR-B-Q

4 lb. spare or country
ribs

RIBS

AND

SAUCE

1/2 c. water

. Salt ribs and place in roasting pan. Cover and
place m a 375° oven. When ribs are tender and
brown , drain all liquid from pan.
Sauce:
1 c. Open Pit barbecue
sauce (mild)
1/2 c. Brer Rabbit
molasses

. }lix above ingredients in saucepan and heat (do
not bml). Pour over ribs and put in oven uncovered
for 10 minutes, then serve. (This sauce is very tasty
over chicken and hamburgers made on outdoor grill.)
Millie Calles
OLD-FASHIONED
2 lb. beef stew meat
4 c . boiling water
1 Tbsp. lemon juice
1 tsp. Worcestershire
sauce

Prepare meat as you usually do·. Add_ water,
lemon juice, Worcestershire sauce: garlic, o~10n, . bay
leaves and seasonings. Cover; s1mmer (don t bml) for
2 hours stirring occasionally. Add carrots and
potatoes'. Cover and cook_ until ve~etables are ~one.
Thicken for gravy, if des1red. TI:ls does well m a
slow cooker, also. !\Jakes 6-8 serv1ngs.
Nancy Michael
MONTE'S

BEEF

STEW

1 clove garlic
1 medium onion, sliced

2 bay leaves
1 Tbsp. salt
1 tsp. sugar
-62-

BEEF

approximately 5 lb.
beef tenderloin with
larding to cover
1 clove garlic

TENDERLOIN

6 Tbsp. butter
3 Tbsp. prepared mustard
1/2 tsp. salt
1/2 tsp. pepper

With beef at room temperature, mince larding
and o·arlic. Add remaining ingredients. l\lix well to
make"' a paste. Pat over be~ f. B.roil 12 minutes. Bake
at 350o for 15 minutes. AdJUSt tlme to meat. ~or
3 pounds meat, broil 10 minutes and bake 10 mmutes.
For 6 pounds meat, broil 15 minutes and bake 15
minutes.
Nancy :\lichael
TOP

1 small can Hunt 1 s tomato

sauce
1 Tbsp. ketchup
1 Tbsp. sugar

dash of allspice or cloves

1/2 tsp. pepper
11 2 tsp . paprika

ROU::\D

1 1/2 lb. top round
steak, sliced through
the middle and cut in
serving pieces
( 3 x 4 inches square)
2 eggs
2 c. bread crumbs
1 can tomato sauce
1 c. water

STEAK

WITH

SAUCE

1 c. Sauterne

1 can mushrooms (stems
and pieces)
1 medium onion, chopped
1 Tbsp. parsley
1 clove garlic
1/4 tsp. oregano
1/4 tsp. thyme
salt and pepper to taste

Bread the steak in eggs and bread crumbs and
brown in oil. Remove from pan and brown onion,
parsley and garlic. Replace steak in same pan and
add Sauterne. Let simmer for 15 minutes in covered
pan; add tomato sauce, water, mushrooms and herbs·

472-5

-63-

Cook for 45 minutes or untll
· done. Can be made
o f time and heated. serve on rice. Serves 4.
ahead
Jo Janowski
MEAT
1 can cream of mush_
room soup
1/2 c. dry bread
crumbs
2 lb · ground beef

LOAF
1/2 c · chopped onion
2 Tbsp. parsley
1 Tbsp. Worcester shire
sauce
1 egg' slightly beaten
salt and pepper

Mix ingredients well and place in a loaf pan.
Bake at 350° for 1 1/2 hours.
Sue Maietz
STUFFED

HAMBURGER

1 lb. hamburger
1 Tbsp. shortening
3 Tbsp. finely chopped
green pepper
1 Tbsp. butter
1/4 tsp. salt

PILLOWS

1/8 tsp. pepper
1 ( 8 oz ·) pkg. crescent
rolls
1 ( 4 oz. ) carton French
onion dip
1 Tbsp. butter
1-3 Tbsp. milk

rectang~::.pe B~~:,~ui~·e~h~~o ~ight

3 1/2 ~ 2 1/2-inch
Saute m h
r emng and dram; set aside.
until tender
~ps rl~nokolms
~nthd salt
green pepper in butter
8
·
e WI
and pepper
evenly on 4 meat patties . T op Wl'th remaming
. . . patties
pread
Unroll crescent rolls 1
·
.
·
joined to form 4 rectan l~ ' eavmg each 2 triangles
seal. Place a filled pat~ _s: Press the perforations to
fold up sides and ends y pm cen~r of rectangle. Roll;
Place seam down
.
ress e ges to seal well.
400° for 12 minut~~ ~~~~e::~~n~ookie pan. Bake at
Combine in a 1-quart pan th
.
.
butter with enough milk to th' t e omon dll? and
Heat to simmering. Pour ove;npi~o~as~ce consistency.
Sandra Giacalone

-64-

II

•
•
••
•
I

NORWEGIAN
2 ll.J. ground beef
1/2 lb. ground pork
1 medium onion, diced
2 Tbsp. butter
1 c. milk, scalded
2 c. bread crumbs

MEAT
2

BALLS

beaten eggs

1/8 tsp. nutmeg
1/8 tsp . allspice
1/8 tsp. ginger

salt and pepper to taste

Saute onion in butter until clear. Pour scalded
milk over bread crumbs and cool. Add beaten eggs to
bread crumbs. Add all ingredients to meat and mix;
knead well. Form into balls and brown under broiler .
Place in pan with tight-fitting lid.
Pour juice over
top and simmer slowly until well done. Remove meat
balls and make gravy from drippings .
Variation: Add 1 (10 3/4 ounce) can of cream
of mushroom soup to gravy and 1 teaspoon poultry
spice to other spices.
Yields about 45 meat balls. This recipe can be
used to make tiny meat balls for hors d'oeuvres.
Lyn Rohde
LIVER

IN

GRAVY

1 c . beef broth

1 lb. liver
1 onion

Cut liver in strips; dip
oil. Cut up onion. Pour beef
liver. Cook over medium heat
l\lix often. Serve with mashed
4 servings.

Lynda Magrady
GLAZED

pineapple juice
prepared mustard
apple cider vinegar
Score ham
deep casserole or
to 1 1/2- 2 inches
tablespoons apple

472-5

in flour and brown in
broth and onion over
for about 30 minutes.
potatoes. Makes about

BAKED

HA~l

brown sugar
cloves
cornstarch

(canned or other). Place ham in
baking dish. Pour pineapple juice
up sides of pan. Pour about 3
cider vinegar over it. Rub prepared
-65-

mustard all over. Pat heavily with brown sugar. Insert
cloves into scores. Bake in slow oven at 300° for about
2 hours.
Remove ham; thicken juice with cornstarch on
top of stove. Pour sauce over thick- sliced ham or use
as gravy over potatoes.
Marsha Mantoan
CINNAMON
~Jeat

MEAT

BALLS

Balls:
1/2 tsp. salt
1/4 tsp. oregano
1 I 3- 1 I 2 c . milk
2 Tbsp. teriyaki sauce
1 Tbsp . Worcestershire
sauce
2 Tbsp. grated onion

1 lb. ground beef
1 I 3 c. fine bread
crumbs
1 egg
1 I 4 tsp . garlic powder
1/4 tsp. cinnamon
2 Tbsp.. Parmesan
cheese

\lix and roll into l-inch balls and brown.
Drain.
Sauce:
1 Tbsp.
2 Tbsp.
1/3 tsp.
1 I 4 tsp.

1 ( 15 oz.) can tomato

herb sauce
1 ( 8 oz.) can tomato
sauce

teriyaki sauce
Parmesan cheese
garlic powder
cinnamon

Simmer 20 minutes, then add browned meat balls.
Simmer 30 minutes. Can be served over noodles or
served as hors d'oeuvres, using large picks.
This meat ball has a taste of its own, so don't
confuse it with Italian recipes.
Patricia Olson
Twin Lakes
SHORT
2 lb. short ribs
1/2 c. flour
1 Tbsp. salt
1/4 tsp. pepper

RIBS
2
2
2
1

-66-

Tbsp . hot fat
( 1 lb.) cans tomatoes
cloves garlic
Tbsp. Worcestershire
sauce

..
•..
..
-..
-

2 medium onions

5 carrots, cut into bitesize pieces

6 oz. spiral noodles

Mix flour, salt and pepper; coat ribs in
mixture. Brown slowly in hot fat on all sides. Add
tomatoes, garlic and Worcestershire sauce. Pour over
ribs. Cover; simmer 2 hours.
Add carrots and onions; simmer 45 minutes or
until meat and vegetables are tender. Cook noodles
according to package directions; drain and add to meat
and vegetables. Heat through about 15 minutes and
serve. Makes about 5 servings.
Marge Skalla
CHICKEN

CACCIATORE
2 cloves garlic, crushed

1 ( 3 lb.) broiler
chicken, cut up
1/4 c. vegetable oil
1/2 c. flour
1 medium onion, diced
1 medium green pepper,
chopped

1 ( 1 lb.) can tomatoes
1 ( 8 oz.) can tomato sauce
1 ( 3 oz.) can mushrooms,
drained
1 tsp. salt
1 tsp. oregano

Wash chicken and pat dry. Coat chicken pieces
with flour. Brown chicken slowly in oil. Remove
chicken; set aside.
Add onion, green pepper and garlic to skillet;
cook until tender. Stir in remaining ingredients;
add chicken to sauce. Cover tightiy; simmer 1 hour
or until chicken is fork tender. Serve over hot rice.
Marge Skalla
CHICKEN
5 whole chicken breasts,
boned, skinned and
halved
1 can cream of chicken
soup
1/2 c. white wine

8 oz. Swiss cheese
2 c. Pepperidge Farm herb

stuffing mix
1 I 2 c. butter
pepper
garlic powder

Season chicken with pepper and garlic powder.
Lay in 9 x 12-inch baking pan. Place slices of cheese
on top. Mix soup and wine and pour over cheese and
chicken. Melt butter and mix with stuffing mix.
472-5

-67-

SJ?oon ~his mixture over top. Bake at 350o, covered
With f01l, for 1 hour and 15 minutes.
Joni Adams
JAPANESE BARBECUE CHICKEK
(Serves 8 for Dinner or 12 for Hors d 'Oeuvres)
32 chicken wings
3/4 c. soy sauce
3/4 c. dry white wine

1/2 c. brown sugar
1 tsp. Worcestershire sauce

3 green onions, chopped

(optional)
. Cut wings into 3 sections, discarding end pieces.
Roll 1~ flour and brown in large skillet in bacon fat.
Pla~e m large shallow pan in single layer. Bake at
350 for 30 minutes.
.
:\Iix ?ther ingredients in pan over low flame.
Brll:g to bOil. Brush over wing pieces as they are
bak1~g an? baste over all when finished baking.
Garmsh w1th chopped green onions.
Will Lepeska
LEMON -THYl\IE CHICKEN

WITH

BROWNED

POTATOES

4 lb. chicken pieces
2 Tbsp. vegetable oil
2 tsp. salt
1 tsp. paprika
1/2 tsp. pepper
1/2 stick butter*
1 tsp. thyme
2 Tbsp. lemon juice*
1 1 lb. baking potatoes ( 2- 3)

*Save to brush on chicken.
.
~et oven at 400°. Line jelly roll pan with alummum f01l. Rub meat with salt, pepper and thyme;
arrange on one side and· leave space for potatoes.
Cut _unpeeled potatoes in halves lengihwise, then
cut halves mto 3 wedges. Coat potatoes in mixture
made of remaining ingredients. Place cut side up and
roast 1 hour_ at 400°. Melt butter and lemon and
brush on chicken last 30 minutes.
Nancy Michael
CHICKEN PAPRIKA
(Paprika Huhn)
1 broiler fryer

salt and pepper
-68-

2-3 Tbsp. flour

3-4 Tbsp. butter
1 medium onion ,

1/2 c. chicken or beef
stock
1/2 c. cream

chopped
1 Tbsp. paprika

Dress chicken; divide in quarters and rub with
salt and pepper. Brown on all sides in hot butter
with onion. Remove chicken; sprinkle paprika in fat
and heat briefly. Add flour and stock. Put back
chicken and gently steam it in the sauce, in a wellcovered pan, for about 20 minutes. Pour in cream;
heat. Add salt and paprika to taste. Serves 4.
Donna Nowak
DIVAN

CHICKEN
2 pkg. frozen broccoli

(bag), drained well
5 chicken breasts, boned
and skinned
1 can cream of chicken
soup
2 I 3 c. evaporated milk

1 1 I 3 c. mayonnaise
1 small pkg-. grated
Cheddar cheese
2 Tbsp. lemon juice
bread crumbs
grated Parmesan cheese

Bake chicken breasts. Cook broccoli and
drain. Arrange in casserole, first the broccoli, then
the chicken breasts.
t\Iix soup , milk, mayonnaise, Cheddar cheese
and lemon juice. Pour mixture over chicken; sprinkle
with bread crumbs and Parmesan cheese. Bake for
1/2 hour at 350°. Can be frozen and reheated.
Kay Callahan
FISH

FILLETS

1 lb. fresh or thawed
fish fillets
1 1/2 c. milk
1 tsp. salt
1/4 tsp. pepper

THER!\11DOR

3 Tbsp. margarine, melted
3 Tbsp. flour
114 lb. Cheddar cheese,
grated
3 Tbsp. lemon juice

Preheat oven to 350°. Split fillets lengthwise
and roll up, fastening with a toothpick, if necessary.
Place in shallow 10 x 16-inch baking dish. Pour milk
over fish. Add salt and pepper; bake 30 minutes.
472-5

-69-

Lfl

When done, pour off milk and add slowly to
melted margarine into which the flour has been added.
Add cheese and stir until melted. Add lemon juice and
pour sauce over fillets .. Brown quickly under broiler.
Serves about 3-4.
Christina Fogelberg
FRIED LOBSTER
( Gebratener Hummer)
1 ( 2 lb. ) lobster,
cooked
salt and pepper
lemon juice

bread crumbs
2 egg yolks, beaten
fat

Remove lobster meat, cutting tail section in
quarters and leaving claws whole. Season and sprinkle
with lemon juice. Dip in bread crumbs, egg yolks and
bread crumbs again. Fry in deep fat. Drain on
absorbent paper and serve. Serves 2.
Donna Nowak
MARINARA

SAUCE

FOR

FISH

1 ( 8 oz.) can tomato sauce
1 tsp. salt
dash of pepper
1/2 tsp. sugar
1/4 tsp. oregano

2 Tbsp. vegetable oil
1 clove garlic , minced
2 Tbsp. chopped
parsley
1 ( 16 oz.) can tomatoes

Combine all ingredients in a saucepan and simmer
10 minutes. Serve hot over fish. Makes about 1 1/2
pints.
Christina Fogelberg
LINGUINI

WITH

TOMATO-SHRIMP

SAUCE

Cook tomatoes, onions, salt, pepper and basil
uncovered over medium-high heat 20 minutes, stirring
frequently. For smooth sauce, strain or puree in
blender or just break up tomatoes with wooden spoon.
Makes about 3 cups.

-70-

crushed red pepper to taste
1 lb. linguini, cooked and
drained

SOLE IN WHITE WINE
( Seezung·e In Wiesswein)
1 Tbsp. flour
salt and pepper
1 tsp. lemon juice

1 lb. sole
2 Tbsp. butter
1 c. Sauterne or any
white wine

Detach skin at tail and pull off whole. Trim
off head and tail or buy a fillet at the local grocery
store. Rinse and sprinkle with salt. Melt butter;
add wine to fish and steam until tender, about 20
minutes.
Remove and keep hot.
To the wine and butter sauce, add flour and
extra butter and bring to a boil. Season and sprinkle
with lemon juice. For a thicker sauce, add beaten egg·
yolk. Pour over fish to serve. Serve with salted
potatoes.
Donna Nowak
POACHED

fresh ground black pepper
to taste
1 tsp. dried basil or
oregano or tarragon or
any other favorite herb

parsley
2 Tbsp. olive oil

Heat tomato sauce; add shrimp, garlic, parsley,
oil and pepper. Cover and simmer 3 minutes or until
shrimp is done. Serve over hot linguini.
Mrs. O'Shea

Light Tomato Sauce:
1 ( 28 oz.) can whole
tomatoes in puree
2 small onions, sliced
salt to taste

3 Tbsp. chopped Italian

Light Tomato Sauce
(recipe shown
previously)
8 oz. raw peeled shrimp
2 cloves garlic , minced

FISH

IN

2/3 c. slivered, blanched
almonds
2/3 c. butter
1/4 c. Galliano liqueur

472-5

GALLIANO

BUTTER

1/4 c. lemon JUICe
1 Tbsp. dried dill
salt and pepper
2 lb . fillet of sole

-71-

In a large skillet, saute almonds in butter until
lightly toasted, browning butter. Add Galliano, lemon
juice and seasoning·s; add sole. Cover and cook over
medium heat 7-10 minutes until fish flakes easily with
a fork. Spoon Galliano butter over fish often as it
cooks. Serves 6.
Christina Fogelberg
CRAB
1 lb. fresh crabmeat
1/2 lb. butter
3 Tbsp. flour
1/2 tsp. salt
1 tsp. paprika

NEWBURG
2 c. cream
3 egg yolks lig·htly beaten
with 2 Tbsp. sherry

6 slices toast, buttered
2 Tbsp. onion , chopped

Melt butter in saucepan. Stir in flour, season·ings and chopped onion. Gradually stir in cream.
Cook. stirring constantly, until thickened and smooth.
Add crabmeat and heat to serving temperature.
Remove from heat. Stir in egg yolks. Serve on
buttered toast . Serves 6.
Christina Fogelberg·
BAKED SEAFOOD CASSEROLE
(l\lakes 8 Servings)
2 cans mushroom soup
1 ( 2 oz.) jar pimentos
(undiluted)
1 ( 4 oz.) jar mushrooms,
1 c. milk
drained
1 ( 7 oz.) pkg. elbow
1 tsp. garlic
macaroni, cooked and
1/2 tsp. pepper
drained
1 c. grated Parmesan
1 (6 1/2 oz.) can crabcheese
meat, flaked
2 Tbsp. butter
1 (4 1/2 oz.) can shrimp, drained and cut into halves
Heat soup and milk to boiling. Add macaroni,
fish, pimentos, mushrooms, seasonings and half of
cheese. Turn into casserole; top with remaining cheese
and dot with butter. Bake at 350° for 20 minutes.
Jo Janowski

-72-

----

BAKED SALMON
(Makes 6 Servings)
1 ( 1 lb . ) can salmon,

2
1
1
1

flaked
Tbsp. chopped green
pepper
Tbsp. chopped onion
(2 oz.) jar pimentos,
chopped
can cream of celery
soup (undiluted)

1 can cream of mushroom
soup (undiluted)
1 ( 6 oz.) can evaporated
milk
1 ( 4 oz.) can mushrooms
(not drained)
2 ( 3 oz . ) cans chow mein
noodles
1 (8 oz.) can peas (not
drained)

Mix ingredients; turn into buttered casserole.
Bake at 350° for 30 minutes.
Jo Janowski
ROAST

DUCK

1 ( 5 lb.) duck
salt and pepper or
seasoned salt
1 stalk celery, chopped
1 onion, chopped
1 carrot, chopped

WITH

CHERRIES

1 c. red wine
1 c. orange juice
1 ( 16 oz.) can pitted Bing
cherries, drained
2 Tbsp. cornstarch mixed
with 2 Tbsp. water

Season duck inside and out with salt and pepper
or seasoned salt and place in roasting· pan. Arrange
celery, onion and carrot pieces around duck. Cover
and bake for 2-2 1/2 hours in a 350° oven. The last
1 I 2 hour, pour off drippings, remove vegetables and
add wine and orange juice (do not cover).
When done, add cherries and mix well. Remove
duck to a platter and bring drippings to a boil. Add
cornstarch mixture. Simmer for 2-3 minutes. Pour
over duck. Serves 2-4.
Chris Fogelberg
DIET FILLET OF SOLE
(Yield: 4 Servings)
1 ( 1 lb.) can frozen
3 Tbsp.
fillet of sole, thawed
1 Tbsp.
1 (3 oz.) can mush1 Tbsp.
rooms or 1/4 lb. fresh,
1/2 tsp.
sliced
472-5
-73-

lemon juice
water
chopped parsley
dry mustard

1/2 tsp. salt

1/8 tsp. pepper

Dry fiHet of sole with paper toweling. Place
fillets in greased 2 1/2-quart baking dish. If using
fresh mushrooms, slice lengthwise and lightly brown in
small amount of butter. Top fillets with mushrooms.
Mix lemon juice, water, parsley, dry mustard, salt and
pepper. Pour over fillets and mushrooms. Cover and
bake until fish flakes at 350° for 20-25 minutes,
covered. Other lean fish fillets may be substituted for
sole such as halibut, haddock or cod.

DELUXE SHRIMP HOT DISH
(Yield: Serves 6)

..
•..
•..
..

---·--~~·--

Bake at 325° for 45 minutes.
2 cans cream of mushroom soup
1 ( 8 oz.) can
mushrooms or
1/2 lb. fresh mushrooms, sauteed
1/2 c. Parmesan cheese

1 I 2 tsp. dry mustard

1 ( 1/2 lb.) carton sour
cream
1 (1 1/2 lb.) pkg. frozen
shrimp
1 pkg. cut frozen broccoli
paprika
1 ( 2 oz.) jar pimentos

In a large skillet, heat butter; add onion,
er rice nutmeg' salt and
mushroomsco!~ee~ti~:fnpg, ~ntil ~ice is golden brown.
pepper .Add wi~e and simmer 5 minutes. Add stock,
and ba leaf. Cover and cook 10
parsley, thyme
.
~
Add shrimp and simmer
minutes. stlr occaswna y.
.
f h .
.,
d ending on the size o s rlmp .
5-10 mmutes' ep
.
diately
(This is for
bay leaf and serve 1mme
. · .
Remove d .
ook' I've never trled It yet! )
the more armg c
·
Lynn (Crowe) Peterson
SHRIMP

FRIED

112 c. water chestnuts,
1/2 c. oleo
.
minced
2 c. cooked cold riCe
shrimp
1 lb . cooked, chopped
.
k'll t
Add cold rice,
l\lelt oleo m large s 1 e .
t'l
ll heated
t
hestnuts
Cook un 1 we
'
shrimp .an? wa er c hat ha~e been beaten with 2 tablethen stir m 2 eggs ~eheat, stirring' until eggs are
spoons soy sauce.
.
·
reens
Serves 6. Garmsh with omon g
.
S et.
Marion Federmeyer

**

EXTRA

RECIPE

Mix mushroom soup, mushrooms, Parmesan
cheese, dry mustard, sour cream and pimentos. Cook
shrimp according to directions on package. Add to
soup mixture. Layer the mixture in buttered casserole
with the frozen broccoli. Garnish with paprika. Bake.
Serve with rice.
Janowski
SHRIMP

OR

1/2 c. butter
1 large onion , finely
chopped
1 c. sliced mushrooms
1 green pepper, finely
chopped
1 1/4 c. raw rice
1/4 tsp. nutmeg
1 tsp. salt

CHICKEN

WITH

RICE

1/2 tsp. pepper
1/2 bay leaf
1/4 tsp. thyme
3 c. hot chicken stock
2 Tbsp. chopped parsley
1 c. dry white wine
2 lb. raw shrimp, shelled
and deveined (or chicken)

-74-

RICE

472-5

-75-

**

VEGETABLES

How To Can Vegetables
POINTS ON PACKING

Flaw pack. • Pack cold raw vegetables
{except com, lima beans, and peasl
tightly into container and cover with
boiling water.
Hot pack. ·Preheat vegetables in water
or steam. Cover with cooking liquid or
boiling water. Cooking liquid is recommended for packing most vegetables
because it may contain minerals and
vitamins dissolved out of the food.
Boiling water is recommended when
cooking liquid is dark, gritty, or strongflavored, and when there isn't enough
cooking liquid.
PROCESSING IN A PRESSURE CANNER

Use a steam-pressure canner for
processing all vegetables except tomatoes and pickled vegetables.
Directions. • Follow the manufacturer's
directions for the canner you are using.
Here are a few pointers on the use of any
steam-pressure canner:
• Put 2 or 3 inches of boiling water in
the bottom of the canner; the amount of
water to use depends on the size and
shape of the canner.
•Set filled glass jars or tin cans on rack
in canner so that steam can flow around
each container. If two layers of cans or
jars are put in, stagger the second layer.
Use a rack between layers of glass jars.
• Fasten canner cover securely so that
no steam can escape except through vent
(petcock or weighted-gage openingl.
•Watch until steam pours steadily from
vent. Let it escape for 10 minutes or ~e
to drive all air from the canner. Then
close petcock or put on weighted gage.
•Let pressure rise to 10 pounds {240
degrees F.) The moment this pressure is
reached start counting processing time.
Keep pressure constant by regulating
heat under the canner. Do not lower
pressure by opening petcock.
Keep
drafts from blowing on canner.
•When processing time is up, remove
canner from heat immediately.
With glass Jars, let canner stand until
pressure is zero. Never try to rush the
cooling by pouring cold water over the
canner. When presiiUI'e registers zero,
wait a minute or two, then slowly open

petcock or take off weighted gage.
Unfasten cover and tilt the far side up so
steam escapes away from you. Take jars
from canner.

MAKE

AHEAD

MASHED

POTATOES

8 oz. cream cheese
1/4 lb. butter

5 lb. potatoes, drained
and mashed

HOW TO CHECK CANNING JARS

The first step in home canning should
take place long before food and equipment are assembled and ready to go.
Jars and other supplies should be
checked prior to the canning session. In
that way, you can replace damaged
supplies and purchase new ones to avoid
costly delays or inconvenience.
Here are some tips to help you.
Chooalngmaaen"jars. "" Ja~·s -lnrumfac----""""'4="::
tured especially for home canning generically are called mason jars and must be
used when preserving. They are designed
with .a specially threaded mouth for
proper sealing with mason lids. So, can
with standard mason jars only.
Preparing glau jars. Check all jars,
rings, and lids carefully. Discard any
with nicks or cracks in top sealing edge
and threads that may prevent airtight
seals. Rings should be free of dents or
rust.
Select the size of closures widemouth or regular - that fits your jar.
Wash jars in hot, soapy water and rinse
well. Then place in boiling water for
10-15 minutes. Keep jars in hot water
until ready to use. Boil lids according to
package directions.
Cloalng glass jara. Always wipe jar rim
clean after food product is packed. Place
lid on jar with button side up. Screw
rings on firmly, but don't force. Do not
re-tighten rings after processing or
cooling.
A new lid that snaps down and cl.ick.s as
the jar cools, providing visible proof of
sealing, called Magic Button (R) is made
by Owens-Diinois. Its read button pops
up when the seal is broken. The Magic
Mason jars that go with the special lids
have metric measurements as well as
customary U.S. measurements molded on
the side.
Jar transfer. Use jar lifter or longhandled canning tongs to transfer jars to
and from canner safely. Place hot jars on
rack or towel, allowing 2-inches of air
space on all sides for jars to cool evenly.

Copyright © 1978 Fundcraft Publishing, Inc.

Optional:
chopped green pepper*
chopped pimento*

1 c. sour cream
chopped green onions
onions

*The red and green are nice

aro~nd

holidays.

lV!ix and put into greased 9 x 13-mch pan.

Bake covered for 30 minutes at 325°. Can be made
several days ahead and refrigerated.
Nancy Michael
POTATO
1
3 Tbsp. butter
1
3 Tbsp . flour
1
1 1/2 tsp. salt
1
1/4 tsp. pepper
6 medium potatoes,
cooked, peeled and cut into

LOAF
c. milk
Tbsp. chives
tsp. grated onion
c. sharp Cheddar
cheese
cubes

lV!elt butter; blend in flour, salt and pepper.
Add milk and cook, stirring constantly, until thickened
and smooth. Stir in parsley and onion and mix lightly
with potatoes. Turn into loaf pan. Place in refrigerator and chill for several hours or overnight. Bake
at 350° for 1/2 hour. Remove from oven; sprinkle
cheese on top. Return to oven and bake 15 minutes
longer. Good luck!
Kay Callahan
COUNTRY
1 green pepper
1 medium onion
3 Tbsp. butter or
margarine

CARROTS
1 can or 1 lb. sliced
carrots
salt and pepper

Cook green pepper and onion in butter until
472-5

-77-

'

I!

tender; add drained carrots and heat gently.
salt and pepper to taste. Serve hot.
Jo Janowski
SUNSHiNE

Add

CARROTS

5 medium carrots
1 Tbsp. sugar
1 tsp. cornstarch
1/4 tsp. salt

1/4 tsp. ginger
1/4 c. orange juice
2 Tbsp. butter

Slice carrots crosswise on the bias, about 1
inch thick. Cook, covered, in boiling salted water
until just tender, about 20 minutes; drain.
Meanwhile, combine sugar, cornstarch, salt
an.d !Pnger in small saucepan. Add orange juice; cook,
stlrrmg constantly, until mixture thickens and
bubbles. Boil 1 minute. Stir in butter. Pour over
hot carrots, tossing to coat evenly. Serves 4.
Jo Janowski
GREEN

BEANS

6 strips bacon

3/4 c. sugar
3/4 tsp. salt
3 c. shredded cabbage

RHINELANDER
1/2 c. white vinegar
3 Tbsp. chopped onion
1 I 4 t sp. black pepper
1 can drained French-cut
green beans

Cut bacon in small pieces. Fry and drain.
Sa;re the grease in skillet. Stir in the vinegar, sugar,
oman, salt, pepper and cabbage. Cover and simmer
for 15 minutes. Add beans and cook until they are
heated. Garnish with bacon.
You don't have to be too exact on the amount
of vegetables that you use.
1\large Kruzan

--

Cook beans until crisp-tender. Melt butter.
Add almonds. Brown lightly; drain beans. Return
to saucepan. Stir in all other ingredients. Mix well.
Marge Kruzan
YUMMY
2 lb. frozen hash
browns, defrosted
1/2 c. melted butter
1 tsp. salt
1/4 tsp. pepper
112 c . chopped onion

POTATOES
1 can undiluted cream of
chicken soup
1 pt . sour cream
2 c. shredded Cheddar
cheese

Combine all together in a bowl.
inch casserole. Combine:
1/2 c. melted butter

Put in 9 x 13-

2 c. crushed corn flakes

Spread on potato mixture. Bake 45 minutes in a
350° oven.
Marge Kruzan
OVEN
4 medium potatoes

FRENCH

FRIES

1 Tbsp. oil

Peel and cut potatoes; dry thoroughly. Toss
in a bowl with oil. When coated with oil, spread in
a single layer on a cookie sheet. Bake at 475° for
35 minutes. Turn periodically.
If crispier browner potato is desired. run
under broiler for a minute or two.
Connie Pasko
MASHED

POTATO

BAKE

Boil 5 pounds potatoes in salted water.
GREEN
1 1/2 lb. green beans
(fresh or frozen)
2 Tbsp. butter
1/2 c. slivered almonds

BEANS

AMANDINE

2 Tbsp. chopped parsley
1/8 tsp. salt
dash of pepper

-78-

1 large pkg. cream
cheese

1 small carton sour cream
1 stick butter

Mash potatoes with cream cheese, butter and
sour cream. Whip until smooth. If needed, add small
amount of milk. Spread into buttered baking dish·
472-5

-79• /I'
LJ;
{!J!

I

Top with grated Cheddar cheese and chopped
cooked bacon. Bake at 350° until hot and cheese is
melted.
John and Ann Tithof
ANOTHER

BROCCOLI

2 ( 10 oz.) pkg. broccoli,
chopped and cooked
1 can cream of celery
soup
1/2 c. milk
1 jar pimentos

CASSEROLE

1 ( 4 oz.) can water

chestnuts
1/2 c. bread crumbs or
Parmesan cheese
2 Tbsp. butter

_Cook broccoli and drain. Mix soup and milk
and brmg to a boil. Stir in pimentos (chopped) and
chopped wa~er chestnuts. Grease shallow pan and
add broccoli and soup mixture. Cover with crumbs
o~ cheese. Dot with butter. Bake at 350° for 25
mmutes.
Nancy Michael
MARINATED
2 lb. carrots, pared and

CARROTS

3/4 c. sugar
3/4 c. cider vinegar
1 (10 3/4 oz.) can tomato
soup (undiluted)
1 large onion, chopped
1 large green onion,
chopped

sliced into bite- size
pieces (about 5 c.)
1 tsp" salt
1/4 tsp. pepper
1 tsp. mustard
1/2 c. salad oil

Bring carrot pieces to a boil; cover and boil
5 minutes. Drain and cool.
. In medium bowl, put salt, pepper and mustard.
B.eat m salad oil, a little at a time, to blend. Add
Vlz:egar, sugar and soup and heat again. Add carrots,
omon and pepper. Cover tight and chill overnight.
Serves many.
Gayle Stoller
CALICO
3/4 lb. hamburger
1/2 lb. bacon
1/3 c · chopped onion

BEANS
1/2 c. ketchup
1 tsp. salt
3/4 c. brown sugar

-80-

1 can drained lima beans

2 tsp. vinegar
1 can drained kidney
beans

1 can pork and beans (do

not drain)

Fry and drain hamburger and bacon. Add
onion and saute. Add ketchup, salt, brown sugar,
vinegar, kidney beans, lima beans and pork and beans.
Bake in covered casserole at 350° for 45 minutes.
,Janet Fani
BROCCOLI
1 stick margarine
1 chopped onion
1 small pkg. Velveeta

cheese
sliced Cheddar cheese

CASSEROLE
1 pkg. chopped broccoli
1 can cream of mushroom

soup
1 soup can milk
1 (7 oz.) pkg. l\Iinute rice

l\Ielt margarine; add chopped onion and broccoli.
Add milk, soup and cheese. Cook over low heat until
cheese melts. Stir in rice. Put in greased casserole.
Lay sliced Cheddar cheese across top and bake at 350°
for 1/2 hour. Serves 5.*
*I usually double recipe and it makes a 9 x 13inch pan.
Betty Lovely
BROCCOLI
1 pkg. frozen broccoli
bits
1 can cream of
mushroom soup
1 c. Cheez Whiz
1/4 c. milk
1/4 c. onion
1/2 c. celery

CHEESE

CASSEROLE

2 Tbsp. butter
1 c. Minute rice
(uncooked)
1 c. water chestnuts
1 I 4 tsp. Worcester shire
sauce
2 c. diced ham or chicken
or turkey, cooked

In large bowl, blend cheese, soup and milk.
Cook onion and celery in butter until tender. Cook
broccoli until almost tender; drain. Add onion, celery,
broccoli, uncooked rice and Worcestershire sauce to
soup mixture. Put in ham or chicken or turkey.
Place in 2-quart casserole dish. Bake uncovered 30-40
minutes at 350°.
Karen R. Skalla

472-5

-81-

1

VEGETABLE
2 ( 10 oz.) pkg. frozen
cauliflower

CASSEROLE
2 ( 10 oz.) pkg. frozen
broccoli spears
1 jar boiled onions

In saucepan, melt butter and maple syrup.
Pour butter sauce over cooked carrots and serve.
Kay Callahan
S\VEET

'N

SOUR

BEANS

3 Tbsp. chopped onion
1 large can whole green
or yellow beans

Don't cook, just defrost at room temperature.
Arrange in a baking dish and cover with a sauce
made of:

2 Tbsp. spicy mustard
1/2 c. vinegar
1 c. sugar

1 can cream of mushroom soup

Combine first 4 ingredients in saucepan and
boil until slightly thickened, about 10 minutes. Add
beans and heat for 5 minutes. Place in serving bowl
and top with bacon bits and serve.
Patricia Olson
Twin Lakes, WI

1 can Cheddar cheese soup
a little garlic juice

Heat together soup , cheese and garlic
Bake, covered with foil, at 325° for 1 hour.
foil and top with a can of French fried onion
Brown for an additional 10 minutes.
You can improvise with fresh veggies
you precook for 10 minutes, Happy eating.
Donna Sisk
MIXED

VEGETABLE

1 pkg. frozen mixed

vegetables (get ones
in bag)
1 small pkg. frozen
French green beans

juice.
Remove
rings.

BEANS,

1 can cream of mushroom
soup
4 slices American cheese
1 can onion rings, dried

Cook bacon until crisp; add the onions to the
bacon fat and saute until golden yellow, about 20
minutes. In baking dish, add the onions and bacon
with the following:
1
beans
1
1 (16 oz.) can butter
beans
1 (16 oz.) can kidney beans
1 (16 oz.) can lima

1/4 c. maple syrup

(16 oz.) can pork and
beans
(16 oz.) can baked
beans

Drain every other can of beans.

Add:

1/4 c. vinegar (cider)

1/2 c. brown sugar

Bake 1 hour at 350°, uncovered.
Kathleen Renn

CARROTS

-82-

BEAL\S

1 lb. bacon

6 large onions, cut into
rings

Peel and wash bunch of carrots. Cook in
boiling water until tender and keep warm.
1 stick butter

BEAL\S,

CASSEROLE

Preheat oven. lVlix frozen vegetables together
with cream of mushroom soup (you may need to add
m~lk if mixture has little liquid). Use deep casserole
d1sh and put 1/2 of mixture into dish. Top this with
cheese slices and then add rest of mixture. Bake at
350° about 30 minutes, then add onion rings on top
and bake another 10- 15 minutes.
Kay Callahan
SWEET

SHIRLEY'S

which

BROCCOLI
2 (10 oz.) pkg.
frozen broccoli
1 c. chopped celery
472-5

CASSEROLE
3/4 c. sour cream
1 can cream of chicken
soup

-83-

'·'
' ~

1 c. shredded Cheddar
cheese

1 ( 4 oz.) jar sliced
mushrooms

. Cook broccoli and celery as directed on package.
Combme sour cream and chicken soup in a bowl.
Place cooked broccoli and celery in the bottom of a
buttered 1 1/ 2-quart casserole. Pour sour· cream
m~xture over broccoli.
Spread cheese on top. Sprinkle
w1th bread crumbs. Bake at 350° for 30-35 minutes.
Marion Federmeyer
SPINACH

OR

2 pk g. chopped frozen
spinach or broccoli
1 c. grated sharp
Cheddar cheese
1 c. mayonnaise
1 can cream of mushroom soup

BROCCOLI

BAKE

1 1 I 2 tsp. dried onion
flakes
2 eggs, well beaten
1/2 c. coarsely chopped
pecans
2 c. bread crumbs
1/4 c. melted butter

Cook spinach according to package directions
(don't overcook). Drain. Mix soup, cheese, mayonnaise and onion flakes. Blend in eggs and nuts. Toss
li?'htly with spinach. Turn into 1 1/2-quart casserole.
M1x bread crumbs with melted butter; sprinkle over
all. Bake 40 minutes uncovered at 350°.
Marsha Mantoan
JULIENNE
1 bunch carrots
4 yellow squash

OF VEGETABLES
(Serves 8)

4 zucchini

Cut carrots, squash and zucchini into strips
(matchstick size or larger). Cook carrots in salted
water for 10 minutes (larger size) or less, then add
the yellow squash and zucchini and cook for another
10 minutes (or less). Drain and mix immediately with:
1/3 c. butter
1/4 tsp. thyme
N'ote:

1/4 tsp. chervil
a small grated onion

EGGPLANT
grated Parmesan cheese
seasoned Contadina bread
crumbs
Italian sauce made with
ground beef
oregano

1 eggplant, sliced

(1/ 4-inch slices)
1 c . flour seasoned
with salt and pepper
2 eggs, well beaten
coarsely grated pizza
cheese

Dip eggplant slices in flour, then dip in beaten
eggs, then dip in bread crumbs. Fry in Mazola oil
until golden brown. Spread sauce in Pyrex pan.
Alternate layers of eggplant, pizza cheese and sauce.
Sprinkle grated cheese, eggplant, etc. Top with
thick layer of pizza cheese, sauce and grated cheese.
Sprinkle oregano lightly. Bake in preheated oven
at 350° for 30-45 minutes (uncovered).
Jo Janowski
SPINACH SOUFFLE
(Serves 8-10)
1/2 lb. Brick cheese
(small chunks)
1/4 lb. American cheese
(small chunks)
1/2 stick butter, cut in
l-inch squares

6 eggs
2 pkg. chopped frozen
spinach, drained and
thawed
1 Tbsp. flour
1 larg·e container cottage
cheese

Combine cheese, spinach and cottage cheese.
Add flour and slightly beaten eggs; blend well. Add
butter. Pour into buttered rectangular: baking dish
( 13 x 9 x 2 inches) . Bake at 350° for 1 hour. Let
stand for 10 minutes.
Connie Bruno
BAKED
3 cans CampbelPs pork
and beans
1 1/2 lb. ground beef,
fried

BEANS

3/4 c. brown sugar
3/4 c. catsup
1 1/2 tsp. onion salt
3 Tbsp. mustard

Do not overcook.
Connie Bruno
-84-

472-5

-85-

Mix ingredients together and bake at 350° for
1 hour, uncovered.
Nancy Callahan
MUMMY

SAUERKRAUT

Cut and brown 1 pound of bacon. Do not drain
grease from bacon. Rinse and drain 1 quart of sauerkraut. Slice and cut up 1 medium-large head of
cabbage. Add a couple of onions; salt and pepper.
Put everything in slow cooker and simmer for at least
5 hours.
Marge Kruzan

**

EXTRA

RECIPES

-86-

**

Baking Tips
COMMON PROBLEMS
(Common Failures]

CAUSES OF PROBLEMS
[Causes of Fallurea]

Biscuits
Rough biscuits
Dry biscuits
Uneven browning

Insufficient mixing
Baking in to slow an oven and handling too
much
Cooking in dark surface pan, too high a
temperature and rolling the dough too thin

Breads (yeast)
Porous bread
Crust is dark and blisters just
under the crust
Bread does not rise
Bread is streaked
Bread bakes unevenly
Cakes
Cracks and uneven surface
Dry cakes

Heavy cakes
Sticky crust
Coarse grained cake
Fallen cakes
Uneven color
Uneven browning
Cookies
Uneven browning

Soggy Cookies
Excessive spreading of cookies
Muffins
Coarse texture
Tunnels in muffins, peaks in
center and soggy texture
Pies
Pastry crumbles
Pastry tough
Pies do not brown
(fruit or custard)
Copyright

(!)

Over-rising or cooking at too low a
temperature
Under-rising
Over-kneading or using old yeast
Under-kneading and not kneading evenly ·
Using old, dark pans, too much dough in
pan, crowding the oven shelf or cooking at
too high a temperature
Too much flour, too hot an oven and
sometimes from cold oven start
Too much flour, too little shortening too
much baking powder or cooking at too low a
temperature
Too much sugar or baking too short a period
Too much sugar
Too little mixing, too much short~ning, too
much baking powder, using shortening too
soft, and baking at too low a temperature .
Using insufficient flour, under baking, too
much sugar, too much shortening or not
enough baking powder
Cooking at too high a temperature, crowding
the shelf ~allow at least 2 inches around pans)
or using dark pans
Not mixing well
Not using shiny cookie sheet or not allowing
at least 2 inches on all sides of cookie sheets
in oven
Cooling cookies in pans instead of racks
Dropping cookies onto hot cookie sheets; not
chilling dough; not baking at correct
temperature
Insufficient stirring and cooking at too low a
temperature
Overmixing

-..
I

BREADS,

PIES

APPLE

&

PASTRY

BREAD
1 tsp. salt
2 Tbsp. sour milk
1 tsp. vanilla
2 c. chopped apples

1/2 c. shortening
1 c. sugar
2 eggs, beaten
2 c. flour
Topping:

2 Tbsp. flour
1 tsp. cinnamon

2 Tbsp. butter
2 Tbsp. sugar

Cream together shortening and sugar. Add
beaten eggs. Combine and add flour, soda and salt.
l\1ix and add sour milk, vanilla and chopped ap~les.
Pour mixture into greased loaf .pan and cover w1th
topping. Bake 1 hour at 325°. ~1a~es 1 loaf.
C. N1em1
BANANA

BREAD
1 3/4 c . flour
3 tsp. baking powder
1/2 tsp. salt
1/2 c. chopped nuts

2/3 c. sugar
1/3 c. shortening
2 eggs
1 tsp. vanilla
1 c. mashed bananas

Cream together sugar, shortening and eggs.
Add spices and bananas; mix well. Add in the flour
and nuts. Bake at 375° for 30 minutes.
Sue :\Iaietz
PUMPKIN
4 c. sugar
2 c. brown sugar
2 c. oil
8 eggs
1 c. water
8 c. flour
1 1/2 Tbsp. baking powder

Over-mixing flour and shortening
Using too much water and over-mixing the
dough
Bake at constant temperature {400-425
degrees ) in Pyrex or enamel pie pan
1978 Fundcraft Publishing, Inc.

ROLLS,

BREAD
1 1/2 Tbsp. baking soda
2 tsp. salt
1 (29 oz.) can Libby's

solid pack pumpkin
2 Tbsp. pumpkin spice
2 Tb sp. cinnamon

Add all ingredients together and mix until well
472-5

-87-

blended. Pour into 4 loaf pans.
each loaf with a mixture of:
1/2 brown sugar

Sprinkle top of

1/2 white sugar

Bake in a 375° oven for 1 hour. Recipe makes
4 loaves of bread.
Jane Dunteman
BANANA
1/3 c. butter
2/3 c. sugar
2 eggs
1 3 I 4 c. flour
1 1/4 tsp. cream of tartar

BREAD
3/4 tsp. baking soda
1/2 tsp. salt
1 c. nuts
1 c. mashed bananas

.

c.ream butter and sugar. Add eggs, one at a
.r.hx wen. Add bananas and fold in sifted dry
mgred1ents. Add nuts. Pour into 4 x 8 x 4-inch loaf
pan. Bake 45 minutes to 1 hour in a 350° oven.
Marsha Mantoan
~1me.

PU!\JPKIN BREAD
(For Dessert)
3
1
4
1

c. sugar
c. salad oil
eggs, beaten
( 1 lb . ) can Del Monte
pumpkin
2/3 c. water
2 tsp. soda

2 tsp. salt
1 tsp. baking powder
1 tsp. nutmeg
1 tsp. allspice
3 1/2 e. flour
1 tsp. cinnamon
1/2 tsp. cloves

. Crea;n sugar an~ oil together. Add eggs and
pumpkm; m1x well. Stlr tog·ether dry ingredients.
Add dry ingredients alternately with water. Pour into
2 well- greased and floured 9 x 5-inch loaf pans. Bake
at 350° for 1 1 I 2 hours or until it tests done. Let
stand 10 minutes. Remove from pans to cool. Chow!
Lynn (Crowe) Peterson
WILBERN'S
2 c. flour

CRANBERRY

BREAD

ill

••
..

1 1/2 tsp. baking
powder
Sift.

1/2 tsp. soda
1 c. sugar

Combine:

1 beaten egg
2 Tbsp. melted butter
2 Tbsp. hot water

1/2 c. orange juice
1/4 c. grated orange rind

Add to dry ingredients and stir until moistened.
Add:
1 c. cut cranberries

1/2 c. chopped nut meats

Bake 1 hour and 10 minutes in 2 well-greased
1-pound loaf pans. Chill, wrap and refrigerate or
freeze.
Kathleen Renn
NO- KNEAD

REFRIGERATOR

2 c. warm water
2 pk g. active dry yeast
1/2 c. sugar
2 tsp. salt

6 1/2-7 c. flour
1 egg
1/4 c. soft shortening

Dissolve yeast in water; add sugar, salt and
half the flour. Beat thoroughly 2 minutes. Add
egg and shortening·. Beat in rest of flour until smooth.
Cover with damp cloth; put into refrigerator.
About 2 hours before baking, shape into rolls
and place on baking sheet (greased). Brush tops
with melted butter. Let rise until light, 1 1/2-2
hours. Bake 12-15 minutes at 400°. Makes 4 dozen
medium rolls .
Kathleen Renn
6-WEEK
1 ( 15 oz.) box Post
Raisin Bran
1 c. Crisco oil
3 c. sugar
4 eggs, beaten

BRAN
1
5
2
5
1

1/2 tsp. salt
-88-

ROLLS

472-5

-89-

MUFFINS

qt. buttermilk
tsp. baking soda
tsp. salt
c. flour
box raisins

·~--.~~---·-~···-

Mix flakes, sugar, flour, salt and soda in large
bowl; add eggs, oil and buttermilk and mix well
Store coF;1e1 red in refrigerator until ready to use:
.
1
greased muffin pans 2/3 full. Bake 15 _ 18
mmutes at 400°. Serve with butter and cream cheese.
Charlotte Fidel us
GERMAN
butter
3 large eggs
3/4 c. cool milk

PANCAKES
3/4 c. flour
1/2 tsp. salt
1 Tbsp. unsalted
shortening

.th

Combine all ingredients, except butter, in bowl
egg beater or electric beater. Beat about 2- 3
minutes.
. Melt shortening in skillet. When very hot,
pour m batter and bake in a 450° oven 15 minutes.
L?wer temperature to 350° and bake about 10 more
mmutes or until golden brown.
Wher: pancake puffs up in center during first
part of bakmg, puncture it well with a fork.
When done, remove from oven and turn out on
long· platter. Drizzle with:
Wl

2 Tbsp . melted butter

Filling:
thin

1/4 c. butter
1/4 c. sugar

Saute apples in butter several minutes. Add
sugar and cook 5-8 minutes longer until crisply
tender. Season with:
1/8 tsp. cinnamon

.
'......
..
_·. . .
.

WHEAT

ENGLISH

MUFFINS

2 c. warm water
2 pkg. active dry yeast
4 c . whole wheat flour
6-8 c. white flour

2 c. milk
2 Tbsp. sugar

3 Tbsp. honey
1 1/2 tsp. salt
6 Tbsp. butter

(unsifted)

Scald milk; stir in sugar, salt, honey and
Stir until dissolved. Cool to lukewarm.
Measure warm water in large bowl. Add yeast;
stir until dissolved. Stir in milk mixture, whole wheat
flour and about 2 cups white flour. Beat until smooth.
Add enough additional flour to make dough stiff.
Knead on a floured board until dough is manageable,
about 2 minutes. Should be a little sticky.
Place in greased bowl; let rise until double,
about 1 hour. Punch down; divide in thirds and
roll 1/2 inch thick. Cut with 4-inch round cutter.
Place on cookie sheets; sprinkle with corn meal
and let rise until double, about 1/2 hour. Bake on
medium hot griddle (lightly greased, if necessary)
until well browned, about 10 minutes on each side.
Cool on wire racks. l\1akes 2 1/2 dozen muffins. They
freeze well.
l\'Irs. Don Kaelber

butter.

2 Tbsp. sugar

Then spread half with warm apple filling and
fold over· Drizzle top with about 2 more tablespoons
butter and sprinkle with sugar or powdered sugar.

1 lb. apples, sliced

WHOLE

POPOVERS
2 eggs, beaten until
light
1 c. flour

1 c. milk
1/2 tsp. salt

Beat mixture well. Bake in muffin pans which
are preheated for 15 minutes at 475°. Reduce heat
to 350°. Bake Popovers for 30 minutes. Makes 9.
Sue Maietz
MY

MOTHER'S

FRENCH

DONUTS

1 c. flour
2 tsp. sugar

1/8 tsp. nutmeg

1/2 c. butter
1 c. water
1/2 tsp. salt

Denny Russell

Boil water; add butter, salt and sugar. Boil.
Add 1 cup flour. Take off heat. Beat vigorously

l\lix well.

-90-

472-5

Crisco shortening

-91-

with wooden spoon until mixture becomes a ball.
Place do~gh in mi~ing bowl. Add whole eggs; beat
t~orou?h1y.
C0ontmue adding each egg· separately.
Heat 011 to 360 and drop by teaspoon into hot fat
until golden brown; sprinkle with powdered sugar.
Mrs. Thomas Johnston
11

SURPRISEn

1 egg
1 c. milk

1/4 c . salad oil
2 c. all-purpose flour

lVIUFFINS

1/4 c. sugar
3 tsp. baking powder
1 tsp. salt

Heat oven to 400°. Grease bottoms of 12 medium
muff~n. cup.s.
Beat eggs; stir in milk and oil. Mix in
remammg mgredients just until flour is moistened.
Batter should be lumpy. Fill muffin cups 1/2 full·
drop 1 teaspoon jelly in center of each and add b~tter
to fill cups 2 I 3 full. Makes 12 muffins.
Karen R. Skalla

..
••
..

STRAWBERRY
2 pt. fresh strawberries
1 c. complete pancake

mix

1 c. butter or
1
2
1
1

margarine
c. sugar
eggs
tsp. soda
c. buttermilk

2 c. sifted flour
grated rind and juice of
2 oranges
1 I 2 c . golden raisins
1 c. brown sugar

Cream butter and sugar; add eggs and beat.
Dissolve the soda in the buttermilk; add with the flour
to the butter mixture. Add rind and raisins
Fill wellb~ttered muffin pans 2 I 3 full and bake at 400° for 20
minutes or until done.
. Mix orange juice and brown sugar; pour over
muffms and remove from pans immediately. (These
can be used for a picnic dessert, too. Nuts may be
added, if desired.)
Janowski

-92-

2/3 c. water
powdered sugar, whipped
cream or sour cream
and brown sugar

Wash and dry berries. Mix pancake mix and
water. Dip berries by stem into mixture and fry
in oil until light brown. Then dip into any or all of
the remaining ingredients. First, drain grease off on
crumbled paper towels.
Nancy Michael
BOB'S YUGO BREAD
(Cheese Bread)

.

ORANGE l\JUFFINS
(Good Reheated - Yield: 3 Dozen Small)

FRITTERS

3/4 lb. grated Feta
cheese
1 lb. cottage cheese
1 small pk g. cream
cheese

4 eggs

4 Tbsp. sour cream
1 tsp. baking powder
1 stick melted butter
drop of oil

Generously oil 9 x 12-inch pan. Using fila
sheets (frozen section), place 2 sheets on bottom of
pan, leaving 1/2 a sheet each side to overlap. On top
(as a cover) gently crumble remaining filo sheets.
Dip in above mixture and arrange in pan. When
sheets and mixture are finished, place 2 remaining
sheets on top (flap over). Bake at 350° for 1 hour
until golden on top.
R. Badame
EASIER
1 c . pie crust mix
1 (17 oz.) can peach

slices
1/4 c. milk

PEACH

PIE

1 (4-serving) pkg. Jell-0

pudding (vanilla, coconut
cream or butterscotch
flavor)
1/2 tsp. ground allspice

Sprinkle 1/2 cup of pie crust mix over bottom
of 8-inch pie pan. Drain peaches, reserving syrup.
Cut peaches into small pieces.
Combine milk, pudding mix, reserved syrup and
allspice, blending well. Stir in peaches. Spoon half
472-5

-93-

I

the mixture over pie crust mix in pan. Sprinkle
with remaining pie crust mix and top with remaining
pudding mixture. Bake at 375° for 45 minutes or
until set.
A. Tithof
FRENCH SILK PIE FILLING
(For 8- To 9- Inch Crust)
1/2 c. margarine
1 tsp. vanilla
3/4 c. extra fine sugar
2 eggs
2 sq. unsweetened chocolate, melted
Combine margarine and sugar. Blend well. Stir
in melted chocolate and vanilla. Add eggs, one at
a time, beating 5 minutes after each. Pour into cooled
pie shell. Chill 2 hours.
Top with whipped cream
and chocolate shavings.
Lepeska
STREUSEL

TOP

APPLE

ICE

1/4 c. brown sugar
3/4 ts p . cinnamon
1/4 tsp. nutmeg
3 Tbsp. bread crumbs

Core and slice apples. Combine apples, water
and sugar in large skillet. Cover and cook slowly
until tender, turning often. (This takes 10-15
minutes. ) Do not cook too soft. Allow to cool. Then
pour into an unbaked pie· crust that has been
sprinkled with bread crumbs. Mix brown sugar, cinnamon and nutmeg together and sprinkle over apples.
Bake at 425° for 25 minutes. Then place Streusel
Topping over apples and continue to bake 15-20
minutes until lightly browned.

CREAM

2 pt. (1 qt.) vanilla
ice cream
1 ( 12 oz.) jar chocolate
fudge topping
1 ( 6 oz.) chocolate- flavored

SUNDAE

PIE

1/4 c. chopped nuts
whipped cream or nondairy
topping
maraschino cherries
ready crust

Mix slightly softened ice cream until smooth.
Spoon into crust and cover with the inverted plastic
lid. Place in freezer several hours until hard.
To Serve: After cutting pie, spoon topping
generously over each slice. Garnish with whipped
topping, nuts and cherries.
C annie Pasko

PIE

Filling:
3 lb. Jonathan or
Winesap apples
1 c. sugar
1/2 c. hot water

-

Blend all ingredients with pie blender until
crumbly. Keep in refrigerator until ready to use.
Denny Russell

KENTUCKY
1 c. white corn syrup
1 c. dark brown sugar
1/3 tsp. salt
1/3 c. melted butter

PECAN

PIE

1 tsp . vanilla
3 whole eggs, slightly
beaten
1 heaping c. shelled whole
pecans

Combine syrup, sugar, salt, butter and vanilla
and mix well. Add slightly beaten eggs. Pour into
a 9-inch unbaked pie shell. Sprinkle pecans over all.
Bake in preheated oven at 350° for 45 minutes. When
cool, you may top this with whipped cream or ice
cream , but nothing tops this!
Kathleen Renn
SKY-IN-THE-PIE
1 ( 8 oz.) pkg. softened
cream cheese

1/4 c. sugar
1/2 tsp. vanilla

Streusel Topping:
6 Tbsp . cold firm butter
3/4 c . sifted flour

1/2 c. coarsely broken
pecans (optional)
1/2 c. sugar
-94-

Combine these ingredients and add 1 egg and
mix well. Spread on bottom of a deep 9-inch unbaked
pie shell.

472-5

-95-

--~---~----lllllllliiiiiii!IIPIIIIIII-------------~---~

1 1/4 c. canned pumpkin
1/2 c. sugar
1 tsp . cinnamon

blended. Add to the 1 1/2 cups water and sugar;
stir until thick. Remove from heat and add the lemon
juice and rind. Beat until smooth. Pour into baked
pie shell.

1/4 tsp. ginger
1/4 tsp. nutmeg
dash of salt

Combine these ingredients and mix well.

Blend

in:
1 slightly beaten egg

1 c. evaporated milk

Pour carefully over cheese mixture. Bake at
350° for 65-70 minutes or until done.
Canned pumpkin with seasonings already in
may be used. If you use small pie tin, this may
make 2 pies.
Lynda Magrady
CHOCOLATE
4 egg whites
1/4 tsp. cream of
tartar
1 c. sugar
1 c. chopped pecans

NUT

ANGEL

PIE

1 1/2 c. semi-sweet
chocolate pieces
6 Tbsp. water
2 tsp. vanilla
2 c. cream, whipped

Beat egg whites until foamy. Add cream of
tartar. Beat sugar in gradually and continue beating
for 5 minutes. Spread in bottom and sides of a
buttered 9-inch pie pan; sprinkle with nuts, Bake at
275° for 1 hour. Cool thoroughly.
l\lelt chocolate in top of double boiler. Add
water an.d cook for 5 minutes, stirring constantly.
Add vamlla. Cool thoroughly. Fold into cream quickly
and lightly and turn into shell.
Lyn Rohde
LEMON
1
1
1
3

1/2 c.
1/4 c.
Tbsp.
eggs,

water
sugar
butter
separated

MERINGUE

1 tsp. lemon juice

In a double boiler, put water and sugar and heat
until sugar is dissolved. In a bowl, add egg yolks,
1/2 cup water and cornstarch. Beat with a mixer until

3 Tbsp. powdered sugar

Beat the egg whites until stiff; add lemon juice
and powdered sugar. Spread over the lemon mixture.
Make sure meringue holds to the crust. Brown in oven
about 1 minute.
Avis Leach
CHOCOLATE
2 egg whites (room
temperature)
1/2 c. sugar
1 c. chocolate chips
1 tsp. vanilla

NUT

ANGEL

PIE

1/8 tsp. cream of tartar
1/2 c. chopped pecans
3 Tbsp. water
1 c. 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 in top of a double boiler. Add
water and cook for 5 minutes, stirring constantly.
Add vanilla. Fold in the whipped cream and turn into
shell. May be topped with whipped cream.
If you want to serve a crowd, you can triple
this and put in a 9 x 12-inch pan. Super good, rich
dessert!
!\'large Kruzan

PIE

1/2 c. cold water
7 Tbsp. cornstarch
juice and rind of 1 lemon

-96-

----

FLORIDA
1 can sweetened
condensed milk
4 eggs, separated
1/2 c. lime juice

KEY

LIME

PIE

6 Tbsp. sugar
1/4 tsp. cream of tartar
1 baked 9-inch pie shell

Beat 1 egg white until stiff. Combine egg yolks,
milk and lime juice. Beat until well blended. Fold in
472-5

-97-

I

I

egg whites gradually, adding sugar and cream of
tartar. Beat at high speed until very stiff. Spread
over pie filling. Bake in preheated 350° oven until
meringue is browned, about 10 minutes.
:\large Kruzan

CHESS
1/4 lb. butter, melted
4 eggs
1 1/2 c. sugar

PIE

1/4 tsp. salt
1 tsp. vanilla
juice of 1 small lemon

Beat all together with a fork. Bake in unbaked
pie crust for 45 minutes in a 350° oven.
:\large Kruzan

**

EXTRA

-98-

RECIPES

**

CAKES,

Candy Testing
Thermometer THt:

Cold-Water Test:

CANDY

Fudge, Fondant

Divinity, Caramels

DEGREES

STAGE

COLD WATIEFI TEST

230-234 degrees

Thread

Syrup spins 2-inch thread
when dropped from spoon

234-240 degrees

SoftBall

Candy will roll into soft
ball but quickly flattens
when removed from water
Candy will roll into a firm
ball but not hard ball
which will not lose its
shape upon removal from
water.

Taffy

250-266 degrees

Hard ball

Syrup forms hard ball,
although it is pliable

Butterscotch

270-290 degrees

Light Crack

Candy will form threads
in water which will soften
when removed from water

Peanut Brittle

Caramelized Sugar

2 pkg·. refrigerated

300-310 degrees

310-321 degrees

Hard Crack

Caramelized

&

CONFECTIONS

Candy will form hard,
brittle threads in water
which will not soften
when removed from water
Sugar first melts, then
becomes a golden brown
and will form a hard,
brittle ball in cold water

Copyright © 1978 Fundcraft Publishing, Inc.

3/4 c. sugar
1 egg yolk
1 tsp. lemon juice
chopped nuts
powdered sugar

crescent rolls
2 (8 oz.) pkg. cream
cheese

Remove candy from fire. Drop a little syrup into small bowl of
very cold, but not ice cold, water. Use a fresh cupful _of cold
water for each test. Form into ball with fingers, if posslble.

Firm ball

FROSTINGS

CHEESE COFFEE CAKE
(Very Good)

Check candy thermometer in boiling water. If it doesn't register
212 degrees, add or subtract the same number of degrees in
recipe. Always make sure candy thermometer is covered with
liquid, not just foam. Clip it to the side of the pan after syrup
boils.

244-248 degrees

COOKIES,

Grease 13 x 9-inch pan. Spread 1 package
crescent rolls on bottom of pan. Mix cream cheese,
sugar, egg yolk and lemon juice. Pour into pan over
crescent dough. Spread the other package crescent
dough over cheese. Beat egg white until foamy; brush
on top. Sprinkle chopped nuts on top. Bake at 375°
for 15 minutes, then reduce oven to 350° and continue
baking until brown.
Janowski

•
..

SOUR

CREAM

1/2 c. butter
1 c. sugar
3 eggs
2 c. flour

COFFEE

CAKE

1 tsp. baking powder
1 tsp. baking soda

1/8 tsp. salt
8 oz. sour cream
1 tsp. vanilla

Streusel Topping:
3/4 c. brown sugar
3 Tbsp. flour

1/2. c. chopped walnuts

1/4 c. white sugar
3/4 tsp. cinnamon
3 tsp. butter

Glaze:
powdered sugar

cold water

Cream butter and sugar. Add eggs, one at a
time. Fold in a mixture of flour, baking powder, soda
and salt. Fold in sour cream. Add vanilla. Divide
cake mixture into 2 parts and Streusel into 3 parts.
Alternate in greased tube pan: Streusel, dough,

472-5

-99-

Streusel, dough and Streusel. Bake at 350° for
minutes. May add a glaze when cool.
C. Niemi
KATHY'S

KOFFEE

50-60

KAKE

1 c . sour cream
2 c. flour

1 c . margarine
( 2 sticks)

Have margarine at room temperature. Add sour
cream and flour (dough will be soft; refrigerate overnight).
Filling:
2 ( 8 oz.) pkg. cream
cheese (or you may
use fruit)

1 egg

1/2 c. sugar

Mix filling well. Divide dough in half. Roll
1/2 inch thick. Spread filling on half of dough. Fold
over, sealing edges. Make slashes on coffee cake.
Bake at 350° for 40 minutes on ungreased cookie
sheet. Frost when cool. Makes two coffee cakes.
Kathleen Renn
SHIRLEY'S
1 3/4 c. boiling water
1 c. oatmeal
1 c. brown sugar
1 c. sugar
1/2 c. butter
2 eggs

DUMP

CAKE

1 3/4 c . flour
1 tsp. soda
1 Tbsp. cocoa
1/2 tsp. salt
12 oz. chocolate chips
3/4 c. walnuts

Mix all together; put into a 9 x 13-inch pan.
Bake at 350° for 40-45 minutes.
Kathleen Renn
MARGARET'S

RHUBARB-MARSHMALLOW

--..

Put rhubarb, tapioca, sugar and miniature
marshmallows into pan.

3 Tbsp. hot water
Beat eggs well; add sugar, hot water, flour
and baking powder. Mix well. Pour this mixture
over the rhubarb mixture in the pan. Bake at 350°
for 35-45 minutes. Enjoy!
Kathleen Renn
DONNA'S

-100-

DOLLAR

CAKE

8 oz. cream cheese
1 can drained crushed
pineapple
1 small carton Cool Whip
1/2 c. chopped nuts

(Jiffy)
1 pkg. instant vanilla
pudding

Bake cake as directed on the box (use 13 x
9-inch pan) for 10-15 minutes. Cool.
Make pudding as directed. Soften cream cheese;
blend with pudding (use mixer). Mix with pineapple;
spread on top of cool cake. Cover with Cool Whip;
sprinkle with nuts. Enjoyt
Kathleen Renn
CUSTARD

RHUBARB

CAKE

l/2c. sugar
1/2 c. pecans

1 1/2 c. flour
1 stick butter

Mix and pat in bottom of a 9 x 13-inch pan
(greased and floured) . l\lix:
1 tsp. cinnamon

4 c. diced rhubarb
2 c. sugar

CAKE

1 c. sugar
1 c. miniature marshmallows

MILLION

1 box yellow cake mix

Place on crust.

Grease a 9 x 13-inch cake pan.
4 c. rhubarb, cut into
1/2-inch pieces
1 Tbsp. tapioca

1 c. flour
2 tsp. baking powder

3 eggs
1 c. sugar

Bake at 350° for 30 minutes.

Custard Topping:
3 eggs
2 Tbsp. cornstarch
472-5

3/4 c. sugar
2 c. milk
-101-

Beat eggs; add cornstarch, sugar and milk.
Pour custard on hot. Bake additional 20 minutes at
350° (make sure it is set).
Kathleen Renn
PAT'S

OATMEAL

1 c. oats
1 112 c. boiling water
1/2 c. butter
1 c. white sugar
1 c. brown sugar

1 egg yolk
1/2 stick butter
1 tsp . vanilla

112 c. sour cream

CAKE

2/3 c. sugar

Cream the cheese and sugar.

Add:

Set

aside.
.
Pour prepared yellow cake mix into a 10-inch
pie 0 pan · Spoon . cheese mixture over batter. Bake at
3~0 for 40-45 mmutes. Take from oven and spread
With topping.

-102-

Take out:

Kathleen Renn
CHEESECAKE

113 c. powdered sugar
1/4 lb. butter
1 1(4 c. graham cracker crumbs
Melt butter and add to graham cracker crumbs
and sugar. Line the bottom of spring- form pan,
packing firmly. Mix well:
1 generous tsp. vanilla

4 eggs

Pour ingredients into spring-form pan (the
crust is yet unbaked) and bake in preheated oven at
350° for approximately 50 minutes. Do not turn off
oven. Remove cheesecake and top with 1 pint commercial sour cream and return to oven for another 5
minutes. Let cake cool; top with 1 can ( 21 ounces)
prepared pie filling or topping (take your choice of
blueberry, cherry or strawberry). Chill overnight.
Kathleen Renn
CORRINE'S

1 tsp. vanilla

Blend in 2 unbeaten eggs, one at a time.

Bake 5 minutes longer.

1 c. granulated sugar
3 (8 oz.) pkg. cream
cheese

Cook until thick enough to spread. Stir constantly over low heat as this scorches easily. If
desired, add 1/2 cup chopped nuts and coconut.
Kathleen Renn

8 oz. cream cheese

1 tsp . vanilla

Crust:

Icing:

CHEESE

1 c. sour cream (thick)
2 Tbsp. sugar

ABBY'S

.
Pour. boiling water over oats; let stand 20
mmutes. M1x other ingredients. Last, add the oats
Bake at 350° for 35 minutes.
·

CORRINE'S

Topping:

Combine.
cool and serve.

CAKE

2 eggs
1 1 I 2 c . flour
1 tsp. soda
1 tsp. ·cinnamon
1/2 tsp. salt

1 small can evaporated
milk
1/2 c. sugar

..

1 1/4-1 1/2 c. oil
2 c. sugar
4 eggs
2 c. flour

CARROT

CAKE

2 tsp. baking soda

2 tsp . cinnamon
1/2 tsp. salt
3 c. carrots

Blend oil and sugar; beat in eggs, one at a
time. Sift dry ingredients; mix in carrots. Pour into
greased and floured pan ( 9 x 13 inches). Bake at 350°
for 1 hour and 15 minutes. Cool in cake pan 18-25
minutes.
-103472-5

Frosting:
1 box confectioners sugar
2 tsp. vanilla
1 c. chopped nuts

1 stic]{ butter
1 (8 oz.) pkg. cream
cheese
Yields:

12-16 servings.
Kathleen Renn

..
...
..
..
-

Cream Cheese Frosting:
1 tsp. vanilla
112 c. chopped nuts

1 ( 8 oz . ) pk g. cream
cheese
1 stick margarine
1 c. powdered sugar

(optional)

Spread on cool cake.

I

POUND

CAKE
1/2 tsp. rum flavoring
1 tsp. orange extract
1 I 4 tsp. almond extract
1 I 2 t sp. lemon extract
1 tsp. vanilla
1/2 c. apricot brandy

3 c. sugar

1 c. butter
6 eggs

3 c. flour
1/4 tsp. baking soda
1/2 tsp. salt
1 c . sour cream

Grease and flour bottom of large tube pan.
Preheat oven to .350°. Cream butter and sugar; add
eggs, one at a tlme, beating thoroughly. Sift flour,
salt and soda together. Combine sour cream
flavorings and brandy; add alternately dry i~g-redients
and_ sour cream mixture to sugar mixture. Mix just
until blended. Pour into pan. Bake 70 minutes or
until done.
Mrs . Don Kaelber
PINEAPPLE
I'
I'

NUT

CAKE

This is a very easy "dump cake."

Just mix and

bake.
2 c. flour
2 tsp. baking soda
1/2 c. oil
1 tsp . vanilla
112 c. chopped nuts

2 c. sugar
1/2 tsp. salt
2 eggs
1 (14 or 20 oz.) can
crushed pineapple with
juice

.
Mix all ingredients by hand until moist. Pour
Ir:to 9 x 13-inch greased pan. Bake at 350° for 45
mm utes. Cool and frost.

-104-

-..
..
...
-..
..

.. 1

GERMAN

Very moist and delicious.
Patricia Olson
Twin Lakes

CHOCOLATE

POUND

CAKE

3 c. sifted flour
1/2 tsp. soda
1 tsp. salt
1 pkg. German's sweet
chocolate

2 c. sugar
1 c . shortening
4 eggs
2 tsp. vanilla
1 c. buttermilk

Cream sugar and shortening. Add eggs,
flavors and buttermilk. Sift together flour, soda and
salt and add. l\lix well. Add melted chocolate. Bake
in 9-inch stem pan that has been well- greased and
dusted with f1oUI' at 300° for about 1 1/2 hours.
Place under a tight-fitting cake cover while
still hot and leave covered until cold.
Jane Dunteman
JA:t\:E'S

NUT

3 I 4 c. butter
1 1/2 c. sugar
4 egg yolks
1 (4 oz.) bar sweet
chocolate, melted and
cooled
2 c. sifted flour

BROWN

CAKE

2 tsp. baking powder

1/2 tsp. salt
1 c. milk
1 tsp . vanilla
1/2 c. sugar
4 egg whites, beaten stiff
1 c. chopped nuts

Cream butter and sugar until light and fluffy.
Beat in egg yolks, one at a time. Add chocolate. Add
sifted dry ingredients alternately in thirds with milk
and vanilla, beating until smooth after each addition.
Beat 1/2 cup sugar into egg whites gradually .
Fold into cake batter with nuts. Turn into a greased

472-5

-105-

;~

and floured 10-inch tube pan. Bake in a 375° oven for
1 hour or until done.
Jane Dunteman
CHEESE

CAKE

Filling:
2 large pkg. cream

2/3 c. sugar

cheese
2 eggs

1/2 tsp. vanilla

again.

Beat cheese until creamy. Add eggs and beat
Add sugar and vanilla; beat all together.
Crust:
1/4 c. butter

1 1 I 2 c. graham crackers
1/4 c. sugar

Press ingredients in pan ( 13 x 9 inches).
with cheese mix. Bake at 375° for 20 minutes.
Remove from oven and cool about 10 minutes.

Fill

HOLLYWOOD

1/2 tsp. vanilla

1 c. sour cream
2 Tbsp. sugar

Spread on top of filling and place in oven for 7
minutes. Remove and chill in refrigerator.
Nancy Callahan
CHOCOLATE

ICEBOX
1
2
3
1

Spread half of the crumbs in the bottom of a
Cream the powdered sugar and butter
until light and fluffy. Add the cooled, melted chocolate. Add the egg yolks. Beat the egg whites until
9 x 13-inch pan.

-106-

CHEESECAKE

1/4 c. sugar
1/4 c. melted butter

1 1/4 c. graham cracker
crumbs
1/4 tsp. cinnamon

Combine everything and mix well. Press in
sides of greased spring-form pan. Pack the rest on
bottom.
First Part of Filling:
3 medium eggs (1/2 c.)
3 I 4 tsp . vanilla

Combine everything and beat until smooth.
Pour into pan over crumbs. Bake in preheated 375°
oven for 25-30 minutes. Remove from oven and place
on cake rack at room temperature for 15 minutes.
Raise oven to 4 75°. 1.\lake second part of filling.
Second Part of Filling:

CAKE

c. butter
c. powdered sugar
eggs, separated
c. chopped pecans

TWO-TONE

Crust:

1 lb. cream cheese
1/2 c. sugar

Topping:

1 lb. vanilla wafers,
crushed
3 (1 oz.) sq. Baker's
chocolate , melted and
cooled

---

very stiff. Fold into the other mixture. Fold in the
nuts. Pour into the pan. Cover with the rest of the
crumbs. Refrigerate until serving time. Best to make
the day ahead to get it nice and firm.
This is a very rich dessert and you don't have
to serve a large portion. I sometimes double this
recipe for a crowd, and then it is much thicker.
Keeps well.
Marge Kruzan

1 pt . sour cream
1/4 c. sugar

1 tsp. vanilla

Mix everything with a spoon until well blended.
Spoon slowly over the first filling, starting at the outer
edges.
Bake in a 475° oven for 10 minutes. Remove
from oven and let stand on cake rack at room temperature for 5 or 6 hours.
Chill in refrigerator for at
least 12 hours.
Jane Dunteman
472-5

-107-

PINEAPPLE
1 (7 oz.) pkg. vanilla

3
3
4
2

wafers, crushed
sticks butter
c. powdered sugar
eggs
pinches salt

ICEBOX

CAKE

1 ( 1 lb. 4 oz. ) can crushed
unsweetened pineapple
in juice , weli drained
3 c. whipping cream,
whipped

Butter a deep 9 x 13-inch pan. Sprinkle half
of the crumbs over the bottom.
Combine sugar and butter. Beat until light
and lemon colored. Beat in eggs, one at a time.
Beat well after each addition. Add salt. Spoon evenly
over the crumbs,
Blot pineapple with paper towel to absorb as
much i.uice as p_ossible. Pineapple should be very dry.
Fold pmeapple mto whipped cream and spread evenly
over butter mixture. Sprinkle with the rest of the
crumbs. This does freeze well if covered securely.
.
It is a good idea to put the bottom layer in the
refrigerator or freezer to firm up before covering with
the pineapple layer.
Marge Kruzan
COCOA CHIFFON CAKE
C\1akes 18 Servings; 153 Calories Per Serving)
1 1/2 c. sifted cake
flour
1/2 c. sugar
1/4 c. cocoa
1 tsp. baking soda
1 tsp. salt
7 egg yolks

1/2 c. vegetable oil
3/4 c. water
1 tsp. vanilla
7 egg whites
1/2 tsp. cream of tartar
1 c. sugar

.
Sift flour, 1/2 cup sugar, cocoa, soda and salt
mto small bowl of mixer, Add egg yolks, oil, water
and vanilla. Beat at low speed until well blended.
Blend at medium speed until smooth, about 2 minutes.
Wash beater thoroughly.
Beat egg whites until foamy; add cream of
tartar and ~eat until soft peaks form. Add remaining
sugar,. beatmg well after each addition. Fold in egg
yolk nuxture. Pour batter into ungreased 10-inch tube
-108-

•-

pan. Bake in a 325° oven for 55 minutes. Increase
temperature to 350° and bake an additional 10 minutes.
Invert pan to cool.
Connie Bruno
APPLE

STREUSEL

CAKE

Any fruit can be used in place of apples.
Batter:
1 c. butter or

1 capful lemon juice

margarine
1 c. sugar
4 drops vanilla

2 c. flour

3 eggs
2 tsp. baking powder

Streusel:
1 1/4 c. flour
3/4 c. sugar
4 drops vanilla

1/2 tsp. cinnamon
1/2 c. butter or
margarine

Preheat oven to 180°C ( 350°F). Grease a 9 x
13-inch pan.
Cream butter, sugar, vanilla, eggs and lemon
together until light and fluffy. Sift flour and baking
powder together over creamed mixture. Stir well to
blend. Turn batter into prepared pan.
Place topping of apples (peeled and h11Jved) with
cut sides down on batter.
·
Combine flour, sugar, vanilla and cinnamon for
Streusel in bowl. Work in butter with pastry blender
or 2 forks until mixture is crumbly. Sprinkle evenly
over apple halves.
Bake at 180°C ( 350°F) for 40-50 minutes or until
toothpick inserted in center of cake comes out clean.
Serve warm or cool.
Karla Bruno
PINEAPPLE
2 c. flour
2 c. sugar
2 eggs

472-5

CAKE

2 tsp. baking soda
20 oz. crushed pineapple
(undrained)

-109-

~n bowl , combine all.
Pour into well- greased
9 x 13-mch pan and bake at 350° for 35 minutes. In
place of pineapple, you can use 22 ounces mandarin
oranges (drained, pureed) or 2 cups applesauce and
1 teaspoon cinnamon .

Frosting:
1 I 2 lb. powdered sugar
4 oz. cream cheese

1/4 stick butter, softened

Beat all together until smooth.
Nancy Michael
MIRACLE
2 c. flour
1 c. Miracle Whip
1 c. white sugar

WHIP

CAKE

3 Tbsp. cocoa
2 tsp. baking soda
1 c. water

Mix flour, soda, sugar and cocoa in bowl.
Add in Miracle Whip and water. Mix well. Pour into
greased and floured 13 x 9-inch pan. Sprinkle with
c~ocolate chips and brown sugar. Bake for 20-25
rmnutes at 350°.
GOOEY
1 (17 oz.) pkg, pound
cake mix
1 I 2 c. margari11e
4 eggs

CAKE
8 oz. cream cheese,
softened
1/2 tsp. vanilla
1 box confectioners sugar
1 c. chopped pecans

Combine the first 2 ingredients with 2 of the
eggs. Beat 1 minute. Spread mixture in greased 9 x
13 x 2-inch pan.
Beat cream cheese until fluffy. Add 2 other
eggs and vanilla and beat thoroughly. Add all but 1/4
cup confectioners sugar. Pour over cake mix in the
pan and sprinkle with nuts. Bake in a 350° oven for
35-40 minutes. When done, cool 30 minutes and
sprinkle with remaining confectioners sugar.
Tracy Tomaszewski
-~

-110-

MILKY

•

WAY

CAKE

4 eggs
1 1/2 c. buttermilk
2 1/2 c. sifted flour
1/2 tsp. baking soda

7 small bars
1/4 lb. butter
1 c. nuts
1 c. margarine
2 c. sugar

Melt candy and butter over low heat or double
Add nuts and let cool.
Combine margarine with sugar. Add eggs, one
at a time, beating well after each. Add dry ingredients, alternating with buttermilk. Bake at 325° for
1 1/2 hours.
Tracy Tomaszewski

boiler.

BANANA-NUT
2 I 3 c. shortening
1 2/3 c. sugar
3 eggs
2 1/4 c. cake flour
1 1/4 tsp. baking
powder
1 1/4 tsp. baking soda

CAKE

1 tsp. salt
1 1/4 c. mashed bananas
(about 3 medium)
2/3 c. buttermilk
1 tsp. vanilla
2/3 c. chopped nuts

Heat oven at 350°. Grease and flour 9 x 13inch pan. Cream shortening and sugar; add eggs and
beat well.
Combine flour, baking powder, baking soda and
salt. l\'Iash bananas and mix with buttermilk and
vanilla. Add dry ingredients alternately with banana
mixture. Fold in nuts. Bake 45-50 minutes or until
wooden pick comes out clean.
Frost with white
frosting.
Marge Skalla
MRS.

pan.

PEAK'S

CAKE

Bake at 325° for 25-30 minutes in 9 x 13-inch
Bake 15-18 minutes for cupcakes.

2 c. granulated sugar
1/2 c. margarine
pinch of salt
472-5

CHOCOLATE

1/2 c. sour milk
1/2 c. cocoa
1 tsp. vanilla
-111-

2 tsp. soda
1 c. boiling water

2 eggs
2 c. sifted flour

Cream 1 cup sugar and salt with margarine.
Add beaten eggs and sour milk. Sift together flour
soda, cocoa and other cup sugar. Add to butter- '
sugar mixture with vanilla. Stir until smooth and add
boiling water. Batter will be thin. Bake.
Excellent with 7-minute frosting or Golden
Frosting from Stuffed Date Drops.
Lepeska
ASTRONAUT
1 c. cold water
:\1ix .

CAKE

1 c . Miracle Whip salad
dressing

Sift:
1/2 tsp. salt
2 tsp. baking soda
1 tsp. vanilla

2 c. flour
1 c. sugar
1/2 c. cocoa

Blend above together. Bake in a 350° oven for
25-30 minutes. Use either flat or 2 layer (small) pans.
Mary Moore
BETTER
1 pkg. yellow cake mix
1 C1 lb . 4 oz. ) can

crushed pineapple
1 c. sugar

THAN

SEX

CAKE

1 (6 oz.) pkg. vanilla
pudding mix
1 c. Cool Whip
coconut

Prepare cake according to directions on box in
9 x 13-inch pan.

Combine crushed pineapple and sugar in saucepan and bring to a boil; cool slightly. When cake is
cool, _POke holes with fork and pour pineapple mixture
over 1t.
Prepare pudding to directions on package.
Cool. Spread pudding over top of cake and chill.
Before serving, cover with Cool Whip and
sprinkle with coconut.
Millie Calles
-112-

--

ANDREA'S

BIRTHDAY

CAKE

This is an adaption of James Beard's strawberry
shortcake. The addition of the blueberries make it
very appropriate for Andrea's 4th of July birthday.
3 c. sifted all-purpose
flour
3 1/2 tsp. baking powder
1 Tbsp. sugar
3/4 tsp. salt
1/2 c. butter or
margarine

1 c. milk
2 Tbsp. melted butter or

margarine
1 pt. strawberries
1 pt. blueberries .

1/8 c. sugar

2 c . heavy cream , whipped

Sift flour, baking powder, 1 tablespoon sugar
and salt into large bowl. Cut in butter with pastry
blender until mixture resembles cornmeaL
Add milk; stir lightly with fork just until
blended. Knead dough a few times on a lightly floured
surface.
Pat 1/2 of the dough to a 7-inch circle on a
greased cookie sheet. Pat remaining 2 I 3 of dough to
an 8-inch circle on a second cookie sheet. Brush
tops with melted butter.
Bake in a 450° oven for 20 minutes or until
golden brown. Remove to wire rack.
While shortcake is baking, clean fruit, reserving
3 strawberries and 4 blueberries. Halve remaining
strawberries and combine with the sugar. Stir,
crushing a few berries. Keep blueberries whole and
separate.
Slide large shortcake layer onto serving· platter;
spread with strawberries. Spoon 1 I 2 the whipped
cream over strawberries. Top with small layer blueberries and cream. Place whole strawberry point side
up in center of cream; halve remaining 2 strawberries.
Arrange point up around whole berry. Place a blueberry between each strawberry half.
Ginger Covnog
CALIFORNIA
1 ( 10-inch) tube cake
pan
2 1/4 c. sifted cake
flour
472-5

HER IT AGE

CAKE

1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
-113-

5 egg yolks
3 Tbsp. fresh grated
orange peel (about
1/2 orange)

3/4 c. fresh orange juice
8 egg whites
1/2 tsp. cream of tartar

Sift together dry ingredients in large mixer
bowl. M~k~ a well in the center and add egg yolks,
peel and JUice. Beat at medium speed until very
smooth.
In another large bowl, beat egg whites until
f~othy; add cr~am of tar.tar and continue beating at
h1gh speed unt.Il very stiff peaks form. Carefully pour
batter over whites; gently fold until well blended
Pour into ungreased tube pan and bake at·
325~ for 55 minutes. Invert immediately and let stand
until cool. Remove with serrated knife; cut in 3
layers.

-

FRESH

Preheat oven to 325°.

Crunch Topping:
1 1/2 c. chopped
walnuts

1 c. sugar

.
Spr.ead each of the 3 layers with filling and
spr:nkle .w~ th crunch, reserving some for top. Spread
resL _o~ f1llmg over top of cake and garnish with
remammg crunch.
. To make filling, combine sugar, cornstarch and
salt :n. a sma~l ~aucepan. Blend egg yolks with water
and JUice; stir mto sugar mixture. Boil, stirring
co.ns!antly, for 2-3 minutes. Remove from heat. Cool,
shrnng occasionally.
.
Cr~nc? Topping: Melt sugar slowly in a heavy
s~11let until llght golden brown. Quickly add nuts and
stir to coat and turn out onto cookie sheet. Crush in a
plastic bag when cold with a rolling pin.
Pete Schalck
-114-

Grease a 13 x 2 x 9-inch

pan.

Sift flour, sugar, soda, cinnamon, nutmeg and
salt. Beat butter and eggs until combined. Stir in
flour mixture, apples, nuts and raisins. Bake 1 hour.
Cool slightly and sprinkle with confectioners sugar.
Bette Ghislain
TUNNEL

1 1/2 c. cold water
2/3 c. fresh orange JUlCe
2 Tbsp. fresh grated orange
peel (about 1 orange)

CAKE

4 c. diced apples
1/2 c. chopped walnuts
1 c. raisins
1/2 c. butter
2 eggs
confectioners sugar

2 c. flour
2 c. granulated sugar
2 tsp. baking soda
1 tsp . cinnamon
1/2 tsp. nutmeg
1/Ztsp. salt

Filling:
1 c. sugar
1/2 c. cornstarch
1/2 tsp. salt
3 egg yolks, slightly
beaten

APPLE

1
2
6
1

112 c. butter
c. flour
eggs
1/2 c. sugar

FUDGE

CAKE

1 pkg. dark chocolate
frosting
2 c. walnuts

Cream butter in large m1xmg bowl at high
speed. Add eg·gs, one at a time, beating well each
time. Gradually add sugar and continue creaming at
high speed until light and fluffy. By hand, stir in
flour, frosting mix and walnuts until well blended ..
Pour batter into greased Bundt pan. Bake m
a 350° oven for 60-65 minutes. Cool 2 hours before
removing from pan.
Bette Ghislain
KOLACKY

4 1/2 c. flour
4 1/2 Tbsp. cream (you
8 oz. cream cheese
can use milk)
1 lb. butter (I don't substitute margarine)
Cream the butter and cream cheese. Add flour
gradually; add cream. Work the dough well; knead
like bread dough. My mixer has a dough hook and
472-5

-115-

-· --- ··----·- ---·------ ---·--II--1H-

that is how I knead the dough. Make 4 balls out of the
mixture. Cover tightly; place in refrigerator overnight
or for at least 6 hours.
Soften dough a little with your hands before you
roll out. Roll out with rolling pin on a floured surface.
Roll out thin but yet so dough is thick enough that it
doesn't tear.
For the filling, what I have found is best is
Bohemian Kitchen apricot pastry filling, It takes 2
cartons for this recipe ( 12 ounces each). Only place
that I have found this is at the Jewel Grocery Stores.
It is in with the other baking supplies. You can use
Solo brand if you can't find this, but not quite as good
a flavor.
What I use for cutting the dough in squares is
a stainless steel ravioli cutter. Never could find a
square cookie cutter and so I got this and it works
g-reat.
Bake at 375° until lightly browned. Sprinkle
with powdered sugar.
If you are going to be keeping them for a couple
of days, just cover lightly with a towel and they will
stay crisp. They get soggy if you put in plastic and
cover tightly. Good luck!
Marge Kruzan
POLISH
6 egg yolks
1/4 c. sugar

1 Tbsp. soft butter
3 I 4 c. dairy sour cream
1 tsp. vanilla
1/2 tsp. salt

ANGEL

WINGS

1 tsp. ground cardamon
(optional)
2 c. sifted flour
deep fat for frying
confectioners sugar

Beat together egg yolks, sugar, butter, sour
cream, vanilla, salt and cardamon. Fold in enough
flour to make a soft dough. Chill well. Roll out on
lightly floured board to 1/ 8-inch thickness. Cut into
2-inch strips, Cut strips diagonally at 3-inch lengths
to make diamonds. Cut slash in center of each diamond.
Pull one end through. Fry a few at a time in deep fat
a~ 375° for .1-1 1/2 minutes.
Drain on paper toweling.
S1ft confectioners sugar over cookies. Makes 5 dozen.
Jo Janowski
-116··

CHOCOLATE

MINT

BARS

4 sq. unsweetened

2/3 c. butter

chocolate
Melt together and cool slightly.
1 tsp. baking powder
1 tsp. vanilla
1 tsp. salt

2 c. brown sugar

3 eggs
1 1 I 4 c . flour

Add to the chocolate mixture. Mix well.
Spread in 13 x 9-inch pan. Bake at 350° for 25
minutes. Cool. Frost with:
1 tsp. peppermint extract

2 c . powdered sugar
2 Tbsp. milk or cream
Cover with glaze:

2 Tbsp. butter

2 sq. unsweetened
chocolate

l\lelt together. Top pan each way until this
covers the frosting. I refrigerate until glaze and
frosting are set.
l\'large Kruzan
S'l\IORE
1/3 c. light corn
syrup
1 (6 oz.) pkg. semisweet chocolate bits

SQUARES
1/2 tsp. vanilla
4 c. crackers
1 1/2 c. miniature
marshmallows

Butter square pan ( 9 x 9 x 2 inches). Heat
syrup to boiling; reduce heat. Add chocolate bits
and vanilla. Stir over low heat until chocolate is
melted. Remove from heat; fold in crackers and marshmallows. Turn into pan; spread with buttered back of
spoon. Cool; cut into 1 1/2-inch squares.
A. Tithof

472-5

-117-

CHEESE

BLINTZES

3 eggs
1 Tbsp. sugar
1/4 tsp. salt
1 1/2 c. flour
1 c. milk

1 c. 7-Up
1 tsp. vanilla

1/4 tsp. baking powder
1 Tbsp. oil

Heat oil in a small skillet and heat until hot.
Re~o.ve the oil. Use 2-3 tablespoons of batter,
sw1rlmg pan on medium-high heat; flip and brown
other side. Remove and stack. (Makes 15-18.)
Filling:
8 oz. cream cheese,
softened
1 (12 oz.) carton
small curd cottage
cheese

1 egg yolk
4 Tbsp. sugar
1 tsp. grated orange rind
1/2 tsp. vanilla
dash of cinnamon

Serve warm with fruit, sour cream, whipped
cream or just powdered sugar.
Char Fidelus
CARAMEL

RIBBON

24 caramels ( 7 oz.)
5 1 I 2 oz. evaporated milk
(2/3 c.)
1 pkg. chocolate cake
mix

BROWNIES

1 c. chopped nuts
6 Tbsp. oleo, melted

1/2 c. semi- sweet chocolate
pieces

1\.lelt caramels and milk over low heat. In bowl
combine milk' cake mix' nuts and oleo; mix well.
'
Sprea? half of mixture in a greased 9 x 13-inch pan.
Bake m a 350° oven for 10 minutes.
Sprinkle chocolate pieces over hot crust. Drizzle
c~ramel wJxture over top. Bake at 350° for 20 more
mmutes.
Cut into bars while warm. Cool in pan.
Can serve topped with a scoop of ice cream.
Nancy Michael

-118-

-~

.,
--i
-

JANE'S
1/2 c. butter

BROWNIES
2 sq. chocolate

Melt together.
1 c. sugar

2 eggs

Mix together; beat well.

1/2 c. flour (no need
to sift)
1/2 tsp. vanilla

Add:

pinch of salt
nuts

Add chocolate mixture and beat well. Pour into
greased 8 x 8-inch pan. Bake in a 350° oven for
about 25 minutes.
Jane Dunteman
MAGIC
1/2 c. butter
1 1/2 c. graham cracker
crumbs
1 c. walnuts, coarsely
chopped

COOKIE

BARS

1 c. semi-sweet chocolate

or butterscotch chips
1 1/3 c. flaked coconut
(31/2oz.can)
1 (15 oz.) can condensed
milk

Pour melted butter into the bottom of a 9 x 13inch pan. Sprinkle crumbs evenly over butter;
sprinkle nuts evenly over crumbs. Scatter chocolate
chips over nuts, then coconut. Pour milk evenly
over coconut. Bake at 350° for 25 minutes or until
lightly browned on the top. Cool in pan 15 minutes.
Cut into bars.
Marion Federmeyer
KOLACKY
1 pt . vanilla ice cream
1 lb. butter
5 c. flour

canned filling (strawberry,
prune, blueberry, poppy
seed)

mix.

Let butter and ice cream get soft enough to
Combine together and add the flour. Make 3

472-5

-119-

balls.
hour.

!I

Wrap in waxed paper and refrigerate for 1

Roll out, one at a time. Cut into squares
and fill. Make diamond shape and bake for 20 minutes
in a 350° oven.
Connie Pasko

i!

TRI-LEVEL

BROWNIES

I

--

together. Chill a couple of hours. Roll out on
floured surface to 1/8 inch. Cut into 2-inch circles
with floured cutter. Bake on ungreased cookie sheet
7-10 minutes. Cool.
Make into sandwich cookie by spreading a thin
layer of strawberry preserves between 2 cookies. Top
each cookie with Chocolate Butter Frosting.

·I

Frosting:

!

''(

1 ( 12 oz.) pkg. oatmeal
cookie mix
2 eggs
1 tsp. butter or
margarine, softened

1.;

,,

I

:; i

i

,I

1 ( 8 oz.) pkg. brownie mix
1 Tbsp. water
1/2 can ready-to-spread
chocolate frosting

Combine cookie mix, 1 egg and butter according
to package directions . Press in bottom of 9 x 9 x 2inch baking dish. Bake in a 350° oven for 10 minutes.
Combine brownie mix, second egg and water
according to package directions; spread brownie mix
over pre baked layer. Bake at 350° for 25-30 minutes.
Cool. Top with frosting and pecan halves.
John and Ann Tithof
SPRITZ

COOKIES

4 sq. unsweetened
chocolate, melted

1 stick butter
1 1/2 c. confectioners
sugar

Frost top of each cookie. Top with almond half.
Marge Kruzan
WORLD'S

BEST

PEANUT

1 c. butter or
margarine
1 c. peanut butter
1 c. white sugar
1 c. brown sugar, firmly
packed

6 egg yolks
2 tsp. vanilla
4 1/2 c. flour

Have butter at room temperature. Cream butter
and .sugar. Add salt and egg yolks slowly and keep
beatmg. Add vanilla, then flour. Mix until blended
well. Fill cookie press. Decorate as you wish. Bake
8-10 minutes at 375°. Just brown slightly.
Marge Kruzan
AUSTRIAN

NUT

4 c. flour
3 c. chopped blanched
almonds

BUTTER

eggs
c. flour
tsp. soda
(6 oz.) pkg. chocolate
chips
1/2 c. chopped roasted
peanuts

Combine flour and sugar in a large mixing bowl.
Add nuts and mix. Blend in butter until dough clings
-120-

Cream butter or margarine and peanut butter
together. Gradually add the white and brown sugars
and cream until blended. Add eggs, one at a time,
and beat until smooth.
Sift flour; measure, then sift again with soda
into the creamed mixture. Stir in chocolate chips
and peanuts. Drop from a teaspoon onto a greased
sheet, then slightly flatten cookie dough with back of
spoon. Bake at 325° for 15 minutes. Yield: 6 dozen.
Marge Kruzan

COOKIES

1 lb. softened butter
1 1/2 c. sugar

COOKIES

2
2
1
1

'I

1 lb. butter
1 1/2 c. sugar
1/4 tsp. salt

BUTTER

CAKE
1/4 lb . butter (room
temperature)
1 ( 8 oz.) pkg. cream
cheese (room
temperature)

472-5

MIX

COOKIES
1
1
1
1

egg
tsp . vanilla extract
pkg. yellow cake mix
( 12 oz.) pkg. chocolate
chips

-121-

Preheat oven to 375°. Grease baking sheets.
In medium bowl, cream butter and cream cheese; add
egg and vanilla. Gradually stir in cake mix and
chocolate chips. Drop by scant teaspoons onto baking
sheet. Bake 8-10 minutes. Cool 3-4 minutes before
removing from sheet.
Joni Adams
NO-FLOUR

PEANUT

1 egg

1 c. granulated sugar

BUTTER

COOKIES

1 c. crunchy peanut butter
1 tsp . vanilla

Mix ingredients well. Drop by teaspoonful on
slightly greased cookie sheet. Press with fork to make
pattern. Bake at 375° for 12-15 minutes.
Nancy Michael
BURIED
112 c. oleo
1 c. sugar
1 egg
1 1 I 2 tsp . vanilla

1 1/2 c. all-purpose
flour
112 c. unsweetened
cocoa

CHERRY

COOKIES

1 I 4 tsp. baking soda
114 tsp. baking powder
114 tsp. salt
1 ( 10 oz. ) jar maraschino

cherries, drained and
dried ( 48)
1 c. semi-sweet chocolate
chips
1/2 c. condensed milk

--

STUFFED DATE DROPS
(Makes 40 Cookies)
40 pitted dates (10 oz.)
1/4 c. margarine
3/4 c. brown sugar
1 egg
1/2 c. dairy sour cream

-122-

1/4 tsp. salt

Cream shortening and sugar until light. Beat
in egg. Stir in sour cream. Sift dry ingredients; add
to creamed mixture. Stir in dates stuffed with pecan
halves. Drop on to greased cookie sheet ( 1 date per
cookie}. Bake at 400° for 6-8 minutes. Remove immediately and cool. Top with Golden Frosting.
Golden Frosting:
6 Tbsp. butter
1/4 tsp. vanilla
2 c. sifted powdered sugar

i

Lightly brown butter; remove from heat . Cool.
Gradually beat in sifted powdered sugar and vanilla.
Slowly add hot water until of spreading consistency
(about 2 tablespoons). If necessary, add hot water to
thin.
Lepeska
CHOCOLATE

Reserve cherry juice! Beat oleo on medium for
30 seconds; add sugar until fluffy. Add egg and
vanilla and beat well.
In medium bowl, mix dry ingredients and then
on low, beat into butter mixture. Shape into l-inch
balls and place 2 inches apart on ungreased cookie
sheet. Indent with thumb. Place cherry in hole.
Frosting: In small bowl or saucepan, melt
chocolate and condensed milk. Stir in 4 teaspoons
cherry juice. Cover each cherry with 1 teaspoon
frosting and bake at 350° for 10 minutes. Do not
overbake.
Nancy Michael

1 1/4 c. sifted flour

1/2 tsp. baking powder
1/2 tsp. soda

CRINKLE

COOKIES

Bake at 350° for 10-12 minutes.

Makes about

50 cookies.
1/2 c. corn oil
4 sq. unsweetened
chocolate, melted
2 c. sugar
4 eggs

2 tsp. vanilla

1/2 tsp. salt
2 c. sifted flour
2 tsp. baking powder
1 c. powdered sugar

Mix oil, chocolate and sugar. Blend in one egg
at a time until well mixed; add vanilla. Stir in salt, flour
and baking powder. Chill several hours or overnight.

472-5

-123-

Drop teaspoons of dough into powdered sugar.
Roll around and shape into a ball. Place about 2
inches apart on greased cookie sheet.
Lepeska
PEANUT
Oven:

375°.

BLOSSOMS

Makes about 48 cookies.

1/2 c. margarine ( 1 stick)
1 3 I 4 c. flour
1 tsp. soda
1/2 c. peanut butter
1/2 tsp. salt
1 egg
2 Tbsp. milk
1/2 c. granulated sugar
1 tsp. vanilla
1/2 c. brown sugar
48 Hershey's candy kisses or chocolate stars

,1'

I,

Combine all ingredients, except candy, in large
bowl. Mix on low until dough forms. Shape into balls;
roll in sugar,. Place on cookie sheet (ungreased).
Bake 10-12 minutes. Top each with candy kiss; press
firmly.
Lepeska
RAISIN
3/4 c.
3/4 c.
1/2 c.
1 egg
1 tsp.

HONEY

CHEW

COOKIES

1/2 tsp. salt
2 c. quick-cooking oats
1 c. raisins
1 1/4 c. all- purpose flour ·

butter
sugar
honey
baking soda

Cream together shortening, sugar, honey and
egg. Stir in flour, soda, salt and oats; beat well.
Add raisins. Drop onto greased baking sheets. Bake
at 3 75° for 8-10 minutes. Cool on wire rack.
Karen R. Skalla
CHOCOLATE

CHIP

1 c. oleo
1/2 c. granulated sugar
1 1/2 c. brown sugar,
divided
2 eggs, separated
1 Tbsp. cold water

MERINGUE

COOKIES

1 tsp. vanilla
2 1/2 c. sifted flour
1/4 tsp. salt
1 tsp . baking soda
1 large bag chocolate chips

-124-

••
--•--..
..

Cream oleo and white sugar; add only 1/2 cup
brown sugar. Add egg yolks, water and vanilla.
Add flour, salt and soda and mix thoroughly. Press
into jelly roll pan (11 x 17 inches). Sprinkle with
chocolate chips and press into dough.
Beat egg whites until stiff and add 1 cup brown
sugar. Spread over chocolate chips. Make sure
meringue touches sides of pan. Sprinkle with nuts.
Bake at 350° for 25 minutes.
Marge Skalla
MONSTER
1/2 lb. margarine
1 (1 lb. 12 oz.) jar
peanut butter
1 lb. brown sugar
2 c. granulated sugar
6 eggs
4 tsp. baking· soda
2 Tbsp. vanilla

COOKIES
9 c. quick-cooking oats
12 oz. butterscotch chips
12 oz. semi-sweet chocolate
chips
1 ( 12 oz.) pl\:g. IVI&M's
(plain)
1 ( 1 lb . ) jar dry roasted
peanuts (do not chop)

Cream margarine with peanut butter until
smooth; add sugar, little at a time. Beat on medium
speed. Add eggs, one at a time. Add soda and
vanilla. Beat in 2 cups of oats. Remove beaters.
Add rest of oats and stir with wooden spoon. Add
chips, candy and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets and place 2 inches
apart. Bake at 350° for exactly 11 minutes. Let cool
2 minutes on cookie sheet.
Janet Fani
EASY
1 c. butter or
margarine
1/2 c. sugar

BUTTER

COOKIES

1 2/3 c . flour
few drops lemon (optional)

Cream sugar and butter; add flour. Mix well.
Roll into small balls. Press down with a fork dipped in
milk. Bake at 350° for 10-15 minutes.
Bonnie Pasko

472-5

-125-

UNB ELIEV ABLES
1 c. white sugar
1 c. chunky peanut
butter

1 egg
dash of salt

Mix all ingredients and shape into small balls.
Press down with the tines of a fork. Bake 12 minutes
in a 350° oven.
Marcie Schiefelbein
CRISPIES
1 c. butter (soft)
1/2 c. white sugar
1/2 tsp. vanilla

1 c. flour
1 1/2 c. quick oatmeal

Cream first 2 ingredients. Mix in the others.
Make walnut size and bake at 350° for 8-10 minutes
until light brown. Sprinkle with confectioners sugar.
Marcie Schiefelbein
Twin Lakes
ALl\IOND
8 oz. finely chopped,
blanched almonds
1 c. butter or
margarine

--

CHOCOLATE

Lightly toast almonds in a pan at 325°, stirring
often.
Cook butter and sugar in 1 1/2-quart heavy
saucepan over low heat until sugar melts. Put
thermometer in place. Cook mixture about 10 minutes
stirring occasionally, until the thermometer registers '
310°. Pour candy at once into a greased 8-inch
square pan. CooL
Melt half the chocolate over hot water; spread
evenly over candy. Sprinkle with half the almonds
pressing lightly into chocolate; cool. Let chocolate '
harden.
Invert candy on waxed paper. l\1elt remaining
chocolate; spread over candy. Sprinkle with remaining
~lmon~s, pressing lightly into chocolate. Cool. Break
mto b1te-size pieces. Stire airtight.
Tracy Tomaszewski
-126-

COOKIES

1/2 tsp. pumpkin pie spice
1/2 tsp. nutmeg
1/2 tsp. orange extract
1 1/2 c. coffee
1/4 lemon, grated

5 c. flour
1 stick margarine
2 oz. cocoa
2 tsp. baking powder
1/2 tsp . cinnamon
1/4 lb. nuts

Mix flour, cocoa, baking powder, cinnamon,
pumpkin pie spice, nutmeg and nuts in big bowl.
Dissolve margarine and sugar together, then
mix with dry ingredients. Mix in coffee with lemon
and orange extract and mix together. Put small scoops
onto baking pan. Bake at 375°-400° for 15-20 minutes.
Glaze, if desired.
A. Tithof
UNBAKED

COOKIES
4 Tbsp. cocoa
1 tsp. vanilla

3 c. quick oatmeal
1 c. coconut
1/2 c. chopped nuts

CRUNCH
1 c. sugar
1 (8 oz.) semi-sweet
chocolate bar

ITALIAN

Boil together 2 minutes:
1 I 4 lb. butter

2 c. sugar
1/2 c. milk

Add to the dry ingredients while hot; mix welL
Drop by teaspoon onto buttered cookie sheet. Let
stand 1/2 hour. Enjoy!
Sue ;\laietz
GINGERSNAPS
3/4 c. shortening

1 c. sugar
Cream together.

Add:

1/4 c. light molasses

1 egg, beaten

Add (sift together):
2 c. flour

472-5

1/4 tsp. salt
-127-

2 tsp. baking soda
1 tsp. cinnamon

1 tsp . cloves

Mix well. Roll in small balls (about 1 tablespoon dough). Roll in granulated sugar. Bake about
2 inches apart at 350° for 15 minutes.
Mrs. Don Kaelber
KATHY'S
1/2 c. butter

CRINKLE

BARS

3/4 c. sugar

2 eggs

Beat well.

4 c. Rice Krispies

Add:

3/4 c. flour
1/4 tsp. salt
1 ts p . vanilla

1/2 c. chopped nuts

2 Tbsp. cocoa

•-

Add Rice Krispies and nut meats. Roll into
small balls and then roll into coconut.
Kathleen Renn
BEA'S

Frosting:

POTATO

COOKIES

Cream and then add all other ingredients.
2 tsp. vanilla
3 c. flour

1 c. chopped nuts
1 bag potato chips

Drop by teaspoons onto ungreased cookie sheet.
Bake for 10 minutes at 350°.
Kathleen Renn
PECAN LASSIES
(Cookies)
Shells:
1 (3 oz.) pkg. cream
cheese

1 ( 16 oz.) pkg. choco-

CHIP

1 c. sugar

1 lb. butter

Mix well; spread in a 9 x 13-inch pan. Bake
at 350° for 15 minutes. Drop on hot base by spoonfuls
a 7-ounce jar Marshmallow Creme; heat 3 minutes in
oven to spread. Cool, then frost.

late chips

1 c. chopped nut meats

1 tsp. ginger

1 ( 16 oz.) pkg. butterscotch chips
1 c. peanut butter

1/2 c. butter
1 c. flour

Pour into small petit fours cases.
Filling:

Melt in double boiler. Add 1 I 2 cup Rice
Krispies or Special K; spread over cooled bars.
Refrigerate. Enjoyl
Kathleen Renn
PATTI'S
1
1
2
1

c. butter
1/2 c. white sugar
eggs, beaten
tsp. vanilla

ADVENTURE

1 eg·g

1 tsp. vanilla
dash of salt
2 I 3 c. coarsely broken
pecans

3/4 c. brown sugar
1 Tbsp. soft butter

COOKIES

2 Tbsp. milk
1 tsp. salt
2 c. chopped dates

Soften cheese and butter; blend in flour. Press
into pan. Beat egg and add remaining ingredients.
Bake at 325° for 25 minutes.
Nancy Callahan
TOFFEE

Combine all ingredients and cook 10 minutes.
Have mixture real cold.

-128-

1 c. butter
1/2 c. sugar

472-5

SQUARES
1/2 c. brown sugar.
1 egg yolk

-129-

1 tsp. vanilla
2 c. flour

1/2 tsp. soda

Cream butter; add sugars and cream thoroughly.
Add egg yolk and vanilla; stir in flour. Spread in
ungreased 10 x 15-inch pan. You can use a 9 x 13inch and 8 x 8-inch pan. Bake in a 350° oven for 2025 minutes.
When done, melt a 9-ounce sweet chocolate bar
and spread over top. Sprinkle with ground nuts.
Jane Dunteman
MONSTER

12 eggs

1/4 c. baking soda
1 lb. real butter
largest box ( 42 oz.) plus
2 c. quick oatmeal
1 lb. chocolate chips
3 lb. smooth peanut butter
(usually use the Sentry
brand; comes in a 3 lb.
jar)

2 lb . dark brown sugar
4 c. white sugar
1 Tbsp. vanilla

1 lb. plain M&M 1 s
1 Tbsp. white or
dark corn syrup
(approximately)

'i

COOKIES

Do not use any flour. Mix all ingredients
together in a large dishpan. I usually mix in 3
batches in my mixer and then combine all and finish
mixing· with my hands.
Bake at 350° for 10-12 minutes. Do not overbake . When you remove from oven, let stand on
cookie sheet for a few minutes to firm up. Otherwise,
you may have a problem with them breaking.
You bake on an ungreased cookie sheet and
use an ice cream scoop and flatten slightly.
These freeze real well. l\len especially like
this cookie. It's a favorite for deer hunting and the
Canadian fishing trip.
Marge Kruzan
QUICK

1 1/2 c. cold milk
1 envelope Dream Whip

FROSTING
1 (4-serving) pkg. Jell-0

instant pudding (any
flavor)

--

.
.
bowl· add whipped topping mix
Pour ml~k mtBo t at' low speed of electric mixer
dding m1x ·
ea
t'
d
d
an pu
d d
Gradually increase bea mg spee
until well blen ~ ~ntil mixture will form peaks ( 4-6
to high and whlp about 3 cups. Store frosted cake in
minutes) . Makes
refrigerator·
A. Tithof
FRENCH

CREAM

ICING

2 Tbsp. flour

1/2 c. milk

Cook until thick and l et cool. Beat 1/4-pound
butter or margarine for 4 minutes. Add:
1 tsp. vanilla

1/2 c. sugar
:\lix well.
minutes.

Add cool mixture and beat for 4
Millie Calles

CHOCOLATE
2 c. butter
1 c. powdered sugar
2 tsp. vanilla

DIPPED

CREA!V!S

1/4 tsp. salt
2 c. cornstarch
2 c. flour

Add
Cream butter. Add s ug·ar gradually. ill
2-3
Add salt • cornstarch and flour. Ch
hours in refri~eratborl.l
Place on greased cookie
Shape mto a s.
.
t 375o for 12 tnlnutes; cool.
sheets. Bake a "' f chocolate chips or chunk choco;\~elt 2 cup~o~kie in chocolate' then in nuts,
late. D1p.. top_ of
f the edible decorations.
coconut Jimmies or any o
K
'
Marge ruzan

van1'11 a.

NUTTY
25 vanilla caramels
1 Tbsp. water
1 c. sliced, blanched
almonds

CARAMEL

CLUSTERS

1/2 c. cocktail peanuts
1; 2 c. pecan halves
1/2 c. semi-sweet chocolate
pieces

In a mixing bowl or casserole' microc?okt
or
caramels and water on 50% (medium) for 3 mmu es
-130-

472-5

-131-

until smooth, stirring after 1 minute and then every
30 seconds. Stir in nuts. Drop by teaspoon onto
buttered baking sheet ot waxed paper.
In a 1-cup gla~s measure, heat chocolate pieces,
uncovered, at 100% (high) for 30-60 seconds or until
shiny. Stir until smooth. Drizzle chocolate over each
cluster. Let stand until firm. Makes 1 pound.
Marge Kruzan
JUNE'S

TOFFEE

1 c. chopped nuts
1/2 lb. butter
1 c. plus 3 Tbsp. sugar

CANDY

1/4 c. water
8 oz. milk chocolate, broken
into small pieces

Spread chopped nutE; in greased 9-inch square
Set aside.
In Teflon pan on low heat, stir* in butter,
sugar .and. water. w.hen melted, turn flame to high
and st1r mixture until taffy colored. Pour mixture over
nuts and quickly spread chocolate pieces over top.
Refrigerate for 3 hours. Break and eat.
*Use wooden spoon only to stir.
Joni Adams
pan.

FROZEN

FRANGOS

ENGLISH

TOFFEE

Toast 2 cups chopped almonds until light brown;
set aside.
1 lb. butter (must be
butter)
2 c. sugar

6 Tbsp. cold water
1/2 tsp. vanilla

Cook together; bring to full boil. Turn down
to medium. Continue cooking until it reaches 3ooo
on candy thermometer or hard crack. Stir this no
more than 3 times. When this is done, add 1 1 I 4 cups
almonds to mixture; pour in pan.
Melt 1 pound milk chocolate and spread over top
and sprinkle with remaining almonds. Break up after
completely cooled.
Janet Fani
''PRIZE-WINNING"

COUNTY

8 c. popped corn
2 c. brown sugar
1/2 c. butter
1/2 c. white corn syrup
1 tsp. salt

FAIR

CARA!\IEL

CORN

1 tsp. baking soda
1 tsp. black walnut, maple
or vanilla flavoring
peanuts (if desired)

I.

![

1 c. butter
4 eggs
3 c. powdered sugar
1 tsp. vanilla
4 oz. unsweetened
1 tsp. peppermint
chocolate, melted
extract
1 c. chopped nuts, divided
Cream butter and sugar until light and fluffy.
A.dd chocolate, 3/4 cup nuts and remaining ingredients;
illlX well.
Spoon into double thickness of paper muffin
liners (miniatures are the nicest). Sprinkle with
remaining nuts. Freeze. Serve directly from freezer.
Makes 25-30 Frangos.
Nancy Michael

Remove all unpopped shells. Combine brown
sugar, corn syrup and salt and boil for 5 minutes.
Stir in soda and flavoring. Pour immediately over
popcorn. Spread caramel corn in large buttered baking
sheet and place in a 250° oven for 1 hour; stir every
15 minutes.
Marsha Mantoan
I\IASHED
3/4 c. cold mashed
potatoes
4 c. powdered sugar
4 c. shredded coconut

POTATO

CANDY

1 1/2 tsp. vanilla
1/2 tsp. salt
8 sq. semi-sweet baking
chocolate

Mix potatoes and sugar; stir in coconut, vanilla
and salt and blend well, Press into pan so that candy
will be about 1/2 inch thick.

-132-

-133-

s

Melt chocolate over hot water (do not allow
water to boil) . Pour chocolate over candy. Yield:
32 squares.
Sue Maietz
FANTASY

FUDGE

3 c. granulated sugar
1 ( 7 oz.) jar marshmallow
3/4 c. margarine
cream
3/4 c. evaporated milk
1 c. chopped nuts
( 5 1/3 o z . can)
1 tsp. vanilla
1 ( 12 oz.) pkg. chocolate chips (semi sweet)
. Com~ine ~ug_ar, margarine and milk; bring to
a rollmg bml, stlrrmg constantly. Boil 5 minutes
over medium heat or until candy thermometer reaches
238°, stirring constantly (mixture scorches easilv).
Remove from heat; stir in chocolate chips until ~elted.
Add marshmallow cream, nuts and vanilla; beat until
well blended. Pour into greased 9 x 13-inch pan.
Cool; cut into squares. Makes 3 pounds.
Marion Federmeyer
BUTTERY

PEANUT

2 c. sugar
1 c. light syrup
1/2 c. water
1 Tbsp. vanilla

-

Melt butterscotch morsels in pan; add Spanish
peanuts and stir. Add noodles. Drop in spoonfuls.
Cool and eat. Enjoy!
Kathleen Renn
COLETTE'S

DOG

2 c. Rice Krispies
1/2 c. butter

1 1/2 c. crunchy peanut
butter
2 c. powdered sugar

Melt butter; add powdered sugar.
ing-redients; chill 30 minutes .

melted.
Enjoy!

Melt chips over low heat; add wax. Stir until
Dip logs in hot topping. Put on wax paper.
Kathleen Renn

**

BRITTLE

EXTRA

RECIPE

3/4 c. butter
2 c. raw peanuts or
1 (12 oz.) pkg.
1 tsp. soda

Put sugar, syrup, water and vanilla in a
Cook and stir until sugar
1s dissolved. When syrup boils, add butter. Stir
often; boil to 230°. Then add the raw peanuts.
When temperature reac~es 305° (hard-crack stage),
remove from heat. Qu1ckly add soda and stir well
Pour into a greased pan ( 15 1/2 x 10 112 x 1 inch).
When cool, break into pieces.
Avis Leach
AMBORN'S

HAYSTACK

CANDY

1 bag butterscotch
1 ( 3 oz.) can chow mein
morsels
noodles
1 bag or can Spanish peanuts
-134-

472-5

Mix in above

1 I 2 small 6 oz. pkg.
butterscotch chips
1/2 bar paraffin wax

1/2 small 6 oz. pkg.
chocolate chips

.3-q~art heavy saucepan.

MARY

LOGS

-135-

**

!l.u
!J

r:l

::\,'1

·;:j
;.

.,i
l.l

';
}· t
(::

I.

!'
)'!

,: !

--------- - - -

~--

-

·~
:!
:. I

LUSH
1 c. whole milk Vz c. evaporated milk
and Vz c. water
Vz c. condensed milk
and Vz c. water (reduce
sugar in recipe)
4 T. powdered milk and
1 c. water.
4 T. nonfat dry milk plus
2 t. shortening and 1 c.
water
1 c. sour milk

1 c. sweet milk and 1 T
lemon juice or vinegar
1 c. sweet milk mixed
with 1 T .lemon juice or
1 T. vinegar or 1 % t.
cream of tartar
1 c. sweet milk 1 c. sour milk or
buttennilk plus Y2 t.
baking soda
1 c. sour, heavy '0.1 c. butter and % c.
cream (for sour milk
milk recipe)
1 c. sour, thin 3 T. butter and % c.
cream (for sour milk
milk recipe)
1 c. butter or
4/5 c. bacon fat
margarine
(clarified), increase
(for shortening) liquid in recipe v.. c. %
c. chicken fat (clarified),
increase liquid in recipe
V.. c.)
7/8 c. cottonseed, com,
nut oil (solid or liquid)
7/8 c. lard and salt
Vz c. suet and salt
(increase liquid in recipe
V.. c.)
1 1-oz. square
unsweetened
chocolate
1 T. cornstarch
(for thickening)
1 T. flour
(for thickening)

~

DESSERTS

Substitutions

;l

1 c. sifted
cake flour
1 c. sifted allpurpose flour
1 whole egg

1 c. minus 2 T. sifted
all-purpose flour
1 c. plus 2 T. sifted cake
flour
2 egg yolks, plus 1 T. .
water (in cookies, etc.)
or 2 eggs yolks (in
custards, etc.)
1 Vz c. cut-up fresh
1 c. canned
tomatoes, simmered 10
tomatoes
min.
1 c. molasses I c. honey
1 c. honey
% c. sugar plus V.. c.
liquid
1 c. granulated 1 !13 c. brown sugar or 1
sugar
!lz c. powdered sugar
1 t. baking
V.. t. baking soda plus !lz
powder
t. cream of tartar
lib. cornmeal
lib. comstan:h
I lemon rind
3-4 med. oranges
1 orange rind
23 soda crackers
15 graham crackers

Sizes of Cans
No.1 can

Y2 to % T. comstarcl1 or
1 T. minute tapioca or 1
whole egg, 2 egg whites
or 2 egg yolks
Copyright

@

1 Vz cupfuls used for
baked beans, meats,
soups, fruits, vegetables.

No.1 (tall)

2cupfuls

No.2 can

2 Vz cupfuls used for
beans, peas and com.

No.2 !lz can

3 Y2 cupfuls used for
tomatoes, spinach,
beets and pumpkin.

No.3 can

4cupfuls

No. 10 can

1 giillon used for both
fruits and vegetables.

No.5 can

7 cupfuls (almost %
gallon) used for fruit
juice.

3 T cocoa plus Y2 T.
shortening
2T. flour (approx.)

3cups
3cups
1 Tbsp. grated
lcup
2 'Ibsp. grated
lcupcrumbs
1cupcrumbs

1978 Fundcraft Publishing, Inc.

Step I:
1 c. pecans
1 c. flour

1 stick butter or oleo

Mix all ingredients together, then put in cake
pan. Press out flat in bottom of pan. Bake at 350°
for 15 minutes. Let cool.
Step II:
1 large pk g. cream

1 c. powdered sug·ar

cheese (room
temperature)

1 c . Cool Whip (room

temperature)

Mix together, then place on top of Step I.
Step III:
2 large pkg. instant

6 c. milk
pudding (any flavor, I prefer vanilla)

••
-..
..

Beat eggs at high speed for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice.
Mix dry ingredients. Fold into pumpkin mixture .
Spread in greased and floured jellyroll pan. Top with
nuts. Bake 15 minutes. Let cool 10 minutes. Turn
cake on towel sprinkled with ice water and powdered

L_ _

472-5

Mix together; put on top of Step II.
Step IV: Top with Cool Whip.
Ruth l\loose
(Bryan Sisk's Grandma)
PUMPKIN

3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder

ROLL

2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. chopped nuts

-137-

77

sugar, nut side up.
filling and reroll.

Roll up and cool.

Spread with

Filling:
4 Tbsp. butter
1/2 tsp. vanilla

1 c. powdered sugar
1 (8 oz.) pkg. cream

Cream shortening, butter and sugar. Beat until
fluffy. Add eggs and alternately add flour and date
mixture. Add vanilla. Spread in greased 13 x 9-inch
pan. Sprinkle with nuts and chocolate chips. Bake
at 350° for 45 minutes.
Karen R . Skalla
PUMPKIN

cheese
Beat until smooth. One No. 303 can of pumpkin
will make 3 rolls. This also freezes very well.
Betty Lovely
CHOCOLATE

TOFFEE

CRESCENT

BARS

2/3 c. butter
1-11/2 c. walnuts or
pecans
6 oz. milk chocolate chips

1 ( 8 oz.) can Pillsbury
refrigerator crescent
rolls
2/3 c. firmly packed
brown sugar

Preheat oven to 375°. Separate dough into large
rectangular area (put triangles together) and pinch
perforations together on ungreased cookie sheet ( 15 x
10 inches) or jelly roll pan.
l\Ielt butter and brown sugar. Boil 1 minute.
While mixture is hot, pour over dough and sprinkle
with nuts. Bake 14-18 minutes. While still hot, add
chocolate chips by melting and swirling on dough.
Some chips will be melted, some will be whole.
C. Niemi
CHOCOLATE
2 1/2 c. sifted flour

3 Tbsp. cocoa .
3/4 tsp. salt
1 1/2 c. chopped dates
1 1/2 c. boiling water
1 1/2 tsp. baking soda
3/4 c. butter or
margarine

CHIP

TORTE

1 1/2 c. sugar
3/4 c. shortening
3 eggs
1 1/2 tsp. vanilla
1 c. chopped nuts
1 small pkg. chocolate
chips

Sift flour, cocoa and salt; set aside.
water and soda. Let cool.
-138-

Mix dates ,

SQUARES
16 oz. pumpkin

2 c. sugar

4 eggs, beaten

1/2 c. oil

Beat at medium for 1 minute.
1/2 c . raisins

2 c. Bisquick
2 tsp . cinnamon

Stir in. Grease jelly roll pan and pour in.
Bake at 350° for 25-30 minutes. Frost with following:
1 Tbsp. milk
1 tsp. vanilla
2 c. powdered sugar

3 oz. cream cheese,
softened
1/3 c. oleo, softened

Beat together.
Nancy Michael
RHUBARB

KUCHEN

Crust:
1 1/2 c. flour
1/2 tsp. salt
1 tsp. sugar
1 tsp. baking powder

1/2 c. butter
1 egg yolk
2 Tbsp. milk
i.

Filling:
1 small pkg. strawberry
Jell-0
4 c. cut-up rhubarb
3/4 c. sugar

1 1/2 Tbsp. flour
2 Tbsp. oleo
1 tsp. cinnamon

Sift dry ingredients; combine with oleo like pie
crust. Add egg yolk to which milk has been added.
Mix like pie dough. Line 8 x 8-inch pan, spreading
472-5

-139-

with fingers. Cover with rhubarb. Sprinkle with
Jell-0. Mix together next 4 ingredients and cover
rhubarb. Bake at 375° for 30 minutes. Then bake
at 400° for 15 minutes. Can serve with whipped
topping or ice cream.
Nancy Michael
APPLE
1/2 c. butter or oleo,
softened
1 pkg. regular yellow
cake mix
1/2 c. flaked coconut
1 egg

MOLD

8 oz. cream cheese,

20 oz. pie-sliced apples,
well drained, or 2 1 I 2 c.

Jell-0
1 c. boiling water
1 c. cold water

1 c. whipping cream

sliced, pared baking
apples
1/2 c. sugar
1 tsp. cinnamon
1 c. sour cream

NOODLE

PUDDING

2 Tbsp. softened butter

Cook noodles; drain, but do not blanch (rinse).
Combine buttermilk, eggs and sugar; mix and add to
noodles. Cut in butter.
Butter a large oblong Pyrex dish. Add mixture
and bake at 3 50° for 45 minutes. Cool.

-140-

softened

Dissolve Jell-0 in boiling water. Add cold
water and cool.
In separate bowl, beat cream cheese until
smooth. Gradually add Jell-0 to cheese and beat
until blended. Chill until slightly thickened.
Whip cream. Fold into Jell- 0 mixture and pour
into 8-cup greased mold. Chill until almost set.
Second Layer:
1 (3 oz.) pkg. lemon

Jell-0

1 c. boiling water
1 ( 15 oz.) can blueberries

Dissolve Jell-0 in boiling water. Drain berries,
reserving JUlCe. Add juice to Jell-0. Chill until
partially set. Fold in berries. Spoon over first layer.
Chill.
Joni Adams

4 eggs, beaten
1/2 c. sugar
1/4 lb. butter

Topping:
1 c. corn flake crumbs
1/2 c. brown sugar

JELLO

1 ( 3 oz.) pkg. lemon

SYLVIA'S

1 (8 oz.) pkg. broad
noodles
1 qt . buttermilk

BLUEBERRY

KUCHEN

Heat oven to 350°. Cut butter into cake mix
until crumbly. Pat into ungreased oblong pan ( 13 x
9 inches), building up edges slightly. Bake 10 minutes.
Arrange apple slices on warm crust. Mix sugar
and cinnamon; sprinkle on apples. Blend sour cream
and egg; drizzle over apples (will not cover completely). Bake 25 minutes or until edges are light
brown . Do not overbake. Serve warm.
Nancy Michael
GRANDMA

Combine topping ingredients and cover noodles
when cool. Bake at 350° for 15 minutes. Cut into
squares and serve.
Joni Adams

BANANA
1/2 c. margarine
2 c. graham cracker
crumbs
2 eggs
2 c. powdered sugar
3/4 c. soft margarine
1 tsp . vanilla

SPLIT

DESSERT

1 (20 oz.) can crushed
pineapple, drained
3 large bananas
1 ( 9 oz.) carton frozen
whipped topping
1/2 c. chopped pecans
1 ( 4 oz.) jar maraschino
cherries

Blend margarine with cracker crumbs. Spread
into pan. Beat eggs at high speed for 4 minutes; add
sugar, soft margarine and vanilla; beat 5 minutes.
472-5

-141-

J
[I

li
Ir

Dissolv~ jello in hot water.
Add frozen fruit,
bananas and pmeapple. Pour half of mixture in mold;
let set. Then add a layer of sour cream and pour
rest of jello mixture on top.
Janowski

Spread over crumbs. Chill 30 minutes. Spread
crushed pineapple over mixture. Slice bananas and
spread over pineapple. Cover with whipped topping
(thawed) and sprinkle with pecans. Cover and
refrigerate 6 hours or more. Dot with cherries and
serve. Make in 9 x 13-inch pan.
Janowski
ICE

CREAM

PUDDING

REFRIGERATOR
1 c. flour
1 stick margarine

DESSERT

1 1/2 c. milk
1/2 gal. butter pecan ice
cream
1 c. whipped cream
3 large crushed Heath
bars

1 c. graham cracker
crumbs (16 squares)
1 c. saltine cracker
crumbs ( 30 squares)
1 stick margarine
2 pkg. instant vanilla
pudding

FRUIT

1 c. powdered sugar
8 oz. cream cheese

Drain fruit for 2 hours. Add cherry pie filling.
Heat at 300° for 30 minutes. Serve with meat or as
dessert.
Janowski
STRAWBERRY
2 (3 oz.) pkg. strawberry jello
2 pkg. frozen strawberries (undrained)
1 1/2 c. hot water

JELLO

MOLD

2 bananas, mashed
1 can medium crushed
pineapple (1 1 I 4 c. ,
undrained)
1 pt. sour cream
-142-

4 1/2 oz. Cool Whip

Beat the following until thick and spread over
cheese mix:

2 pkg. instant lemon

3 c. milk

pudding mix
Spread more Cool Whip on top and sprinkle with
chopped nuts. You can use butterscotch instant
pudding mix instead of the lemon.
Marge Kruzan

COMPOTE

1 can mandarin oranges
1 can cherry pie filling

1 can apricots
1 can peaches
1 can chunk pineapple

1/2 c. chopped nuts

Blend and press the above into 9 x 12-inch
pan. Bake at 350°; cool. Blend and spread over
crust:

:\Ux graham crackers, saltines and margarine.
Pat in bottom of 9 x 13-inch pan. Bake at 350° for 10
minutes.
Mix pudding with milk; blend well. Add ice
cream (softened) and mix well with pudding. Pour
into 9 x 13-inch pan and put in freezer. Top with
whipped cream mixed with crushed Heath bars just
before serving.
Janowski
HOT

DESSERT

STELLA'S

-_.

2 c. flour
1 tsp. salt

APPLE

SLICES

2/3 c. shortening

Crumb above mixture until it resembles coarse
crumbs.
1 egg

1/2 c. milk

Separate egg; beat yolk slightly; add milk.
Combine with above mixture. Roll 1/2 of dough to fit
an 11 x 7 x 1 1/2-inch pan.
5-6 c. cut apples
3 Tbsp. flour
472-5

1 1/2 c. sugar
butter
-143-

Cover with apples. Sprinkle flour and sugar
over the apples; dot with butter. Roll out remaining
dough to fit pan and place over apples. Beat egg
white slightly and brush over top of crust. Sprinkle
with sugar. Bake at 375° for 45 minutes.
Kathleen Renn
FRENCH

CHERRY

DESSERT

i
i

3 packs graham

1 1/2 c. powdered sugar
1 large pkg. cream

crackers, crushed
3 I 4 c. melted butter
2 Tbsp. sugar
2 pkg. Dream Whip

cheese
1 large can cherry pie
filling

Mix cracker crumbs, melted butter and sugar
together; put into bottom of 13 x 2 x 9-inch pan.
Bake in a 350° oven for 8 minutes; let cool.
Mix Dream Whip as directed on package. Mix
powdered sugar with cheese; blend whipped mixture
into cheese mixture. Spread over cracker crust and
top with cherry pie filling.
Bette Ghislain
HERSHEY'S

••-..
-

SYRUP

BROWNIES

1/2 c. mararine
1 c. flour
1 c. sugar
1 tsp. vanilla
4 eggs
1/2 c. nuts
1 large can Hershey 1s chocolate syrup
Mix and spread in greased jelly roll pan.
25 minutes at 325°.

PINEAPPLE

BARS

2 eggs
1 (No. 2) can crushed
pineapple

2 c. flour
1 1/2 c. white sugar
1 tsp. baking soda
Mix all together.
raised edges.

Spread on cookie sheet with

1/2 c. brown sugar

1/4 c. nuts

Sprinkle brown sugar and nuts over this.
at 350° for 30 minutes.

Bake

Topping:

- -----·---"------

3/4 c. butter
1 small can evaporated
milk ( 2 I 3 c . )

314 c. white sugar
1 tsp. vanilla

Boil for 5 minutes.
KATHY'S

CARAMEL

14 oz. (about 50)
caramels

Pour this over bars.
Sue I\leyer

LAYER

CHOCOLATE

SQUARES

11 3 c . evaporated milk

Heat over low heat until melted; set aside.
Grease a 9 x 13-inch pan. Combine by hand:
Bake

1 pkg. Pillsbury
German chocolate
cake mix

3 I 4 c. melted butter
113 c. evaporated milk
1 c. chopped nuts

Icing:
6 Tbsp. margarine
6 Tbsp. milk

1 1/2 c. sugar

Bring to boil 1 minute. Remove from heat.
Stir in 1/2 cup chocolate chips; beat to spreading
consistency. Spread over bars.
Lepeska

-144-

Mix until dough holds togethe:. Press 1/2
dough in pan. Bake at 350° fo! 6 mmutes.
Sprinkle on chocolate ch1ps C1 cup) ; cover
with caramel mixture. Crumble remaining dough :wer
caramel mixture. Return to oven. Bake 15-18 m1:mtes ·
Cool slightly; refrigerate about 30 minutes. Cut mto
bars.
Kathleen Renn

472-5

-145-

I

PECAN

CRUNCH

1/2 c. margarine or
butter
1 I 4 c. brown sugar

DESSERT

1 c. flour
1/2 c. chopped pecans

Mix together lightly and toast on a 9 x 13-inch
pan for about 15 minutes at 400°. Check after 10
minutes; stir mixture. When brown, press in bottom
of pan. Let cool.
3 c. melted butter
pecan ice cream
3 c. cold milk

3 (3 3/4 oz.) pkg. instant
vanilla pudding

.
Put ice cream and milk in bowl; add pudding.
1'1"1lx at low speed 2 minutes; pour over crust. Crush
3 Heath bars. Add to a large carton Cool Whip.
Spread over pudding mixture. Refrigerate.
Kathleen Renn
KATHY'S
pan.

RHUBARB

CHEESE

TORTE

Pat a graham cracker crust in a 9 x 13-inch
Top with:

16 oz. cream cheese
4 eggs

1 c. sugar

1 tsp. vanilla

1\Iix and pour over crust.
minutes.

Bake at 375° for 25

Topping:
10 c. rhubarb
1/2 c. water

2 large pkg. strawberry

jello
1 c. sugar

Put rhubarb, water and sugar in saucepan and
cook 10-12 minutes. Add jello and pour hot topping
onto cake. Chill well; serve with whipped cream.
Kathleen Renn

-146-

•
••
•
•
•
•
•
•--

LEONA'S

PINEAPPLE

DESSERT

1 ( 8 oz.) pkg. cream

2 pkg. lemon jello
3 c. water
1 ( 20 oz.) can pine-

cheese
2 c. Dream Whip (Cool

Whip or whipped cream)

apple (crushed),
drained

Dissolve jello in 1 cup boiling water. Add 2
cups cold water. Refrigerate until thick .
Cream the cream cheese; add thickened jello
and drained pineapple to the cream cheese. Fold in
Dream Whip. Pour in a mold and chill.
Leona Biggs
FRUIT
1 1 I 2 c . flour
3/4 tsp. baking powder
1/2 tsp. cinnamon

BARS
1 tsp. salt
1 tsp. nutmeg

Sift tog·ether; set aside.
vigorously:
1/4 c. soft butter
(not melted)
3/4 c. sugar

In large bowl, mix

2 eggs

1 tsp. vanilla

Add:
1 ( 8 oz. ) can crushed
pineapple, drained
(save 1 Tbsp. juice)

1 c . chopped apple

(unpeeled)
1/2 c. golden raisins

Mix well. Add dry ingredients; blend well.
Pour into greased 9 x 13-inch pan. Bake at 350°
about 20-25 minutes. Cool and frost.
Frosting:
4 oz. cream cheese
1/4 stick butter
(2 Tbsp.)

472-5

1 Tbsp. pineapple juice
1 tsp. fresh lemon peel

-147-

Mix well and frost.
with 1/2 walnut meat.

Cut and top each square
Mrs. Don Kaelber

BUTTERSCOTCH

CHEESECAKE

1 ( 12 oz.) pkg. butterscotch morsels
1/3 c. butter or
margarine
2 c. graham cracker
crumbs
1 c. chopped nuts

BARS

1 ( 8 oz. ) pkg. cream
cheese, softened
1 ( 14 oz.) can Eagle Brand
sweetened condensed
milk
1 tsp. vanilla
1 egg

. · Preheat oven to 350° ( 325° for glass pan) . In
medmm saucepan, melt morsels and butter; stir in
crumbs and nuts. Press half of mixture firmly into
the bottom of a greased 9 x 13-inch pan.
. In. large m!xing bowl, beat cheese until fluffy;
beat m nulk, vamlla and egg. Mix well. Pour over
crumbs and top with balance of crumb mixture.
Bake 25-30 minutes until toothpick inserted
ne~r center com~s o~t clean. Cool to room temperature.
Chill before cuttmg mto bars. Refrigerate leftovers.
Lyn Rohde
PUMPKIN
3/4 q. margarine or
1 c. oil

Cream.

2 c. sugar

Add:

4 eggs (one at a time)
Mix well.

BARS

--- ---

-~-·---------···--

2 c. pumpkin

Frosting:
1 (3 oz.) pkg. cream
cheese
·
6 Tbsp. butter

1 Tbsp. milk
1 Tbsp. cream
3 c. powdered sugar
Sue Meyer

DELUXE

--

1 stick or 1 I 2 packet
pie crust mix
2 Tbsp. chopped nuts
3 eggs
1 c. sugar
1/4 e. brandy

PECAN

PIE

1 c. pecan halves

1/2 tsp. salt
2 Tbsp . butter , melted

1/2 c. dark corn syrup
1/2 c. whipping cream
1 tsp. vanilla

Heat oven to 375°. Prepare pastry for 9-inch
1- crust pie as directed on package, except stir in
chopped nuts before adding water.
In small mixer bowl, beat eggs, sugar, salt,
butter, syrup and cream. Stir in vanilla, brandy and
pecans. Pour into pastry-lined pan. Bake 40-50
minutes or until filling is set and pastry is golden
brown.
Bette Ghislain
DATE NUT CHEWS
(Great For Christmas! )
2 eggs
3/4 tsp. salt
1/2 tsp. almond extract
1/2 c. sugar
1/2 c. dark Karo syrup

1 c . dates , cut fine
1 c. chopped nuts
3 I 4 c . sifted flour
1/3 c. confectioners sugar

Add:

2 c. flour
2 tsp. baking powder
1 tsp. soda

1/2 tsp. cinnamon
1 tsp. pumpkin pie spice

Fold in 1 cup nuts. Bake in greased and
floured jelly roll pan or two 9 x 13-inch cake pans for
25 minutes at 325°,

-148-

-

Place eggs in large bowl. Add salt and almond
extract. Beat until light. Gradually beat in sugar and
syrup. Add dates and nuts and mix well. Fold in
flour . Pour in to greased pan ( 7 x 9 inches) . Bake
at 350° for approximately 20 minutes. Don't overbake.
Let cool enough to handle. Scoop out of pan and make
l-inch balls and roll in powdered sugar. Cool on rack.
Store in tight containers.
Patricia Olson
Twin Lakes, WI

472-5

-149-

Helpful Cooking Hints
Frozen gravies or sauces may be a little
thicker after thawing than when they
were freshly made. Adding a little
appropriate liquid- milk, broth, bouillon
or wine - will thin them to the desired
consistency.
For extra juicy, extra nutritious hamburgers, add \14 cup evaporated milk per
pound of meat before shaping.
To ripen green pears, just place 2 or 3 in a
brown bag, loosely closed, and store at
room temperature out of direct sunlight.
In making pickles, use white vinegar to
~e clear pickles and COI!,l"se salt that
which comes in 5 pound bags. This is not
r~ salt .. Avoid using iodized salt for
piCkle making. Most pickles are better if
allowed to stand six weeks before using.
Le~on

jello dissolved in 2 cups of hot
apncot nectar with 1 teaspoon of grated
lemon added for zip makes a perfect base
for jelled fruit salad.
Put a tablespoon of butter in the water
wht;n cooking rice, dried beans, macarom, to keep it from boiling over. Always
run cold water over it when done to get
the starch out. Reheat over hot water, if
necessary.

,,

~·

~:

A pair of scissors (not the fowl kind - they
~ he~vy and awkward to handle) fine for
shvermg celery, onion, meats, and
ch

i

eese.

Never put a cover on anything that is
cooked in milk unless you want to spend
hours cleaning up the stove when it boils
over.

I
,

I!

Anything that grows under the ground
start off in cold water - potatoes - beets carrots - etc. Anything that grows above
ground, start off in boiling water English peas - greens - beans, etc.
To _clean aluminum pots when they are
stained dark, merely boil with a little
cream of tarter, vinegar or acid foods.
· Baking powder will remove tea or coffee

stains from china pots or cups.

Learn where your fuse box and master
switch is. If you lmow where the
lever IS to pull you can always cut the
current off until a service man can come.

cut-o~

•.

.........
.

Slip your hand inside a waxed sandwich
bag ~d you have a perfect mitt for
~easmg your baking pans and casserole
dishes.

•

You can cut a meringue pie cleanly by
coating both sides of the knife lightly with
butter.
When .recipe calls for adding raw eggs to
hot mixture, always begin by adding a
small amount of hot mixture to the beaten
eggs slowly to avoid curdling.
To remove fish odor from hands utensils
and dish cloths, use one teas~ baking
soda to quart of water.
To keep icings moist and to prevent
cracking, add a pinch of baking soda to
the icing.
If soup tastes very salty, a raw piece of
potato placed in the pot will absorb it.
Pour water into mold and then drain
before pouring in mixture to be chilled
·
Will come out of mold easier.
When rolling cooky dough, sprinkle
board with powdered sugar instead of
flour. Too much flour makes the dough
heavy. When freezing cookies with a
frosting, place them in freezer unwrapped for about 2 houra - wrap without
worrying about them sticking together.

-

&

:\IISCELLANEOUS

KAHLUA

3 c . plain brandy
(unflavored)
1 vanilla bean

2 c. boiling water
4 c. sugar

Mix together water, coffee and sugar until well
blended. Pour brandy into above mixture; blend well.
Put into 1/2-gallon bottle. Tie string around bean and
hang in bottle. Store in cool place.
Lepeska
CREME

-

To rehe!lt roast, wr8 p in aluminum. foil , . . . .
and heat in a slow oven.
· -··-·-~-------·---

Hard boiled eggs will peel easily when
cracked and placed in cold water immediately after taking out of the hot water.

SANDWICHES

2 oz. instant coffee

Canned cream soups make excellent"
sauces for vegetables, fish, etc. Celery
and lobster black bean or onion with
cauliflower - tomato with lamb chops.

Copyright © 1978 Fundcraft Publishing, Ine.

_j

•

BEVERAGES,

DE

MEl\THE

2 Tbsp. pure peppermint

1 pt. 188-proof alcohol
(ex: Everclear)
8 c. water
6 c. sugar

extract
1 Tbsp. green food
coloring

Boil water and sugar 6 minutes. Let cool.
Add alcohol, flavoring and food coloring. Let set
capped to age.
Lepeska
CHAl\IPAGNE

PUNCH

..

i

!

Simple Syrup :

;

1 c. water

2 c. sugar

Cook together until mixture is clear. Mix the
following ingredients together and put into a bottle
the night before you will be making the punch.
4 oz. lemon juice

3 1/2 oz. Simple Syrup
1 oz . curacao

4 1/2 oz. brandy

Punch:
1 qt. club soda

1 bottle above mix
1 qt. champagne
Pour over ice ring.

472-5

Jane Dunteman

-151-

LEONA'S

7-UP

3 qt. unsweetened
pineapple juice
1 ( 6 oz.) can frozen
lemon juice, diluted
1 ( 6 oz.) can frozen orange

PUNCH

1/2 c. sugar
1 pt. frozen quartered
strawberries
12 bottles 7- Up
juice, diluted

Chill. Just before serving, add 7- Up and
strawberries (float slices of lemons or limes on top).
Serves 65 people.
Enjoy!
Kathleen Renn
MADONNA'S
(Serves:

IRISH CREAM
26 Ounces)
1 can Borden's Eagle
Brand condensed milk
1 c. Irish whiskey or
bourbon
10 oz. whipping cream

3 eggs
1/4 tsp. coconut
extract
1 1/2 Nestle Quik

Place all ingredients in blender on high for 1
minute. Refrigerate and shake well before serving
(at least 4 hours before serving). Enjoy!
Note: One ounce less than 1 cup of whiskey
makes it taste more like Bailey's irish cream.
Kathleen Renn
PUNCH

HOLIDAY
1/2 gal. raspberry
sherbet
2 1/2 bottles Cold Duck
1 large can frozen
lemonade
bowl.

3 cans water
2 bottles 50/50
1 pkg. frozen sliced
strawberries

Float scoops of raspberry sherbet in punch
Add all the other ingredients. Enjoy!
Kathleen Renn
SLUSH

1 can frozen orange
juice
1 can frozen lemonade

4 c. tea
1 c. brandy or whiskey
-152-

--•
•
•
•
•

Let juices thaw; add tea and mix. Put in
freezer until thick. Spoon some in cup; add 7-Up.
Connie Pasko
CREAM

SODA

1 qt. (or less) orange

2 qt. ginger ale
1 q t . cream soda

slowly.

PUNCH

sherbet
gin (if desired)

Mix ginger ale and cream soda; add sherbet
A desired amount of gin may be added.
Gayle Stoller
CHRISTMAS

SLUSH

6 oz. water
1 qt. 7-Up
gTeen food coloring

1 ( 6 oz . ) can frozen lime
juice (undiluted)
6 oz. vodka
6 oz. gin

Freeze; pour over 50/50 when frozen.
recipe for larger group.
A. Tithof
SPECIAL

HOT

HA!\I

Double

SANDWICH

1 small chopped onion
1 Tbsp. mustard

1/2 lb. margarine
2 Tbsp. poppy seed and
sesame seed

!\lix together. Spread on both sides of cut roll
(dinner roll) and put a slice of ham and a slice of
Swiss cheese between and put a little of the spread on
the cheese. Put sandwich together and wrap in
aluminum foil. Bake 1/2 hour in a 325° oven.
Bette Ghislain
HEROIC

HERO

SANDWICH

For Each Sandwich:
2 thin slices ovenroasted plank-style or
boneless turkey breast
472-5

2 thin slices Swiss cheese
2 thin slices Genoa salami
1 tsp. butter
-153-

**

EXTRA

RECIPES

**

ae

I

(j

--------------------~0
-156-

The Magic of Microwaving

advan~.

..

The microwave is perfect when you want to prepare meals in
i
There are many times when it is very convenient to prepare a meal in
advance and reheat it at serving time. When using the microwave to . ,
reheat:
Heat dense foods, like mashed potatoes and baked beans first, as
they retain heat longer than other foods.
To speed heating, cover the dish and stir only occasionally. , . .

MICROWAVE
BACON
1 pkg. thin sesai?e or

garlic bread sticks

COCKTAIL

You can use your microwave for split-shift dining with individual plates. To arrange food on the plates:
Place food in a thm layer for futer heating.
For even heating, place slow-to-hoo.t items, like mashed potatoes and
moat around the outside of the plate.

Make mdepression in the center of dense foods, like baked beans mnd
mashed potatoes.

Put quick-heating foods, like oorn, in the center of the plate.
A~ i.rregulrurly-shaped

pm-ts

oo the outside.

foods, like turk®y

le~.

with tho truck•

1 112 lb. lean ground
beef
1 egg
1/4 c. fine bread crumbs
1/3 c. water

o:ll<l.1t

whli®

WliiJ.iJ;mg D-AD

tf

t.o

H ya!ll pl.@.n O!ll hmlv~ OOOO)J»@IAY foF dfurumeg, the ~utirn p©.:tty oo~n\\1! ~ hs
in OO'.f~OO ~Q\ OO!JJk(\}d Dli: reh~i®dl m i;h® ruiCiNJ;;;;;r(';i}f€1 jmllt filt
OOlVID.g time. Aloo, tb.e micl">>W11l!V® ~mft oonven.t:ionllll ov&nlll «:ill'lt t.\.0~ up
with 001ch being used t.o its ~t r<~dvanmge.

jpllfli'i!f'lWi'®d\

Copyright ~ 1978 Fundcrnft Publishing, Inc.

1 ( 12 oz.) bottle chili
sauce
6 oz. grape jelly
2 Tbsp. lemon juice

COCONUT

APPLE

CRISP

be

oorwoo.

1'lq:p a"&P.i-~sJt 0 pFetp)~ed plb!t.~~: §rc~t -vY:~~h fi! ®hort ~tim® t!U~d :aclcl
n~~-2~~rt 'J~Tfiw;;rtJ th® lPJlmnt~"~ OOtWm ~~l~ vi&nw.~ futM.,-iS\ ho.v0l.to.~t"'~d
tbl?Wlillf~f©J? tJ].efu'r V;JM."'"~~tJa 00 the p!$1t·~, ~dl the ru110.0l EtJ
'&Q OOli'V'G.

MEATBALLS

Mix beef, egg, bread crumbs ~~d ~ater.
combine chili sauce, jelly and lemon JUICe m 3-q~art
casserole. Shape meat mixture into balls a?out s1ze of
a walnut and place in the chili mixture. ~licrow_ave
covered on full power for 15 minutes. Stl~. l\h~rowave
covered on high for 8 minutes more or until des1red
doneness.
Jo Janowski
ORANGE

.A s:iic\\1!©-a ©ww me®t will koop it flrom d1ryillg

1/2 lb. bacon, sliced
lengthwise
Parmesan cheese

wrap a piece of bac~n around each bread stick,
barber-pole fashion. Roll m Parm:san cheese.
Microwave on full power about 8 mmute~.
Jo Janowskl

Reheat routs whole and turn several times during heating.
Layer slices of meat on a platter and cover with waxed paper to reheat.
.. . _ _______ -

POLES

6 c. sliced, pared
apples
2 Tbsp. orange juice
2/3 c. brown sugar,
packed

1/3 c. flour
1/2 tsp. grated orange rind
(optional)
1/3 c. butter
1 c. flaked coconut

. grease d 8-m
· ch pan · Sprinkle
Arrange apples m
with orange juice. Combine brown sugar' flour an:nd
rind. Cut in butter until crumbly. Add coconut
toss
Sprinkle over apples.
t"l
· Microwave high setting for 12 min~tes or Ul~~ol
apples are tender. Rotate dish after 6 mmute~ ·
slightly. serve topped with whipped cream or ICe cream.
'
Barb Bergsna

472-5

-157-

-7

HOT

CRAB

Crunchy with almond slivers, this festive crab
dip won't last long after you put it out. Tuck it in
the microwave just as your guests are arriving.

Place onions and butter in a 2 1/2-quart
casserole dish. Cover and cook on high for 12-14
minutes or until onions are tender, stirring twice.
Stir in broth or bouillon, Worcestershire sauce
and salt. Cover and cook on high for 7-10 minutes
or until soup is hot. Stir in sherry. Sprinkle toast
with cheese; float toast on top of soup. Makes 4-6
servings.
Diana Clark

1 Tbsp. finely chopped
parsley
1 Tbsp. lemon juice
1/2 tsp. Worcestershire
sauce
1/4 c. slivered or sliced
almonds, roasted
Melba toast rounds or
unsalted crackers

1 large 8 oz. pkg.
cream cheese, softened
1 can (about 7 oz.)
crabmeat, drained
and flaked
2 Tbsp. finely chopped
green onions
(including tops)
2 Tbsp. milk

SPLIT

In a shallow 1-quart serving dish, stir together
cheese, crabmeat, onions, milk, parsley, lemon juice
ar;d Worcesters~ire sauce. Cover with plastic wrap.
lVIlc~owave on h1~h ( 100%) for 4 minutes, stirring after
2 mmutes or until heated through. Sprinkle nuts
evenly over top .
To serve, place dish on a warming tray and
offer toast rounds for dipping. Makes about 2 cups.
Diana Clark
APPETIZER

SPICY
2 c. finely chopped,
cooked ham
2 hard-cooked eggs,
chopped
3 Tbsp. minced green
pepper
2 Tbsp. minced green
onions

Combine ingredients and shape into l-inch balls.
Place on. a rack in a 12 x 7 1/2-inch baking dish.
C~.:>ver w1th paper towel.
Raise oven shelf. Cook on
h1gh for 4-7 minutes. Brown for 6-7 minutes.
Makes about 25 meatballs.
Diana Clark

3 onions • thinly sliced
(about 1 lb.)

SOUP

1/4 c. butter
4 c. beef broth or bouillon
-158-

SOUP

1/4 tsp. leaf marjoram,
crushed
1 I 8 tsp. red cayenne
pepper
1 bay leaf
1 tsp. salt
2 ham hocks (if desired)

Combine all ingredients in a 4-quart casserole
dish. Cover and cook on high for 20 minutes or until
boiling. Stirring occasionally, cook on low for 60-70
minutes or until peas are soft. lVlak.es 6-8 servings.
Diana Clark

MEATBALLS

ONION

PEA

1 lb. split green peas
(2 c.)
6 c. water
2 celery stalks, finely
chopped
1 onion, finely chopped
1/4 tsp. lean thyme,
crushed

1 egg, slightly beaten
1 tsp. salt
1/3 c. milk
1 tsp. sugar
1/3 c. fine dry bread
1/4 tsp. ground allspice
crumbs
1 lb. lean ground meat
1 Tbsp. dried, minced onion

FRENCH

5 or 6 slices French bread,
toasted
1/4 c. grated Parmesan
cheese ( 1 oz.)

1 tsp . Worcestershire
sauce
1/2 tsp. salt
2 Tbsp. dry sherry

DIP

HAM

SANDWICHES
1/2 c . mayonnaise
1 Tbsp. pickle relish
1 tsp. prepared mustard
1 tsp . cider vinegar
10-12 slices bread or
8-10 small French rolls
1 c. shredded Cheddar
cheese ( 4 oz. )

In a medium bowl, combine ham, eggs, green
pepper, green onions, mayonnaise, pickle relish,

IIIJI:

472-5

-159-

mustard and vinegar. Arrange 5 bread slices or 1
side of each sliced roll on a large platter. Generously
spoon filling onto bread. Sprinkle evenly with cheese.
Heat on medium (50%) for 4 1/2-5 1/2 minutes or until
filling is hot and cheese just begins to melt. Top with
remaining bread. Heat on medium 30-60 seconds or
until top bread is warmed. Makes 5-10 sandwiches.
Diana Clark
TUNA

PATTIES

2 eggs, slightly beaten
2 ( 6 1/2 oz.) cans tuna,
1 c. soft bread crumbs
drained and flaked
1 Tbsp. pickle relish
2 Tbsp. butter or
2 tsp . dried , minced
margarine
onion
1 (8 oz.) pkg. frozen peas
2 tsp. lemon juice
with cream sauce
1/2 tsp. Worcestershire
milk
sauce
butter
2 hard -cooked eggs, chopped
In a medium bowl, combine eggs, bread crumbs,
pickle relish, onion, lemon juice and Worcestershire
sauce. Stir in tuna until blended. Shape into 4
patties about 1 inch thick. Raise oven shelf.
In a 12 x 7 1/2-inch baking dish, melt 2 tablespoons butter or margarine on high for 30 seconds.
Arrange tuna patties in dish. Cover with waxed
paper. Cook on high for 3 minutes. Turn patties
over. Cover and cook on high for 2 minutes longer.
Uncover and brown for 5 minutes.
Remove frozen peas and sauce from package.
Place in a 4-cup measure. Add milk and butter
according· to package direct.ions. Stirring once, cook
on high for 4 minutes. Stir chopped eggs into sauce.
Pour over cooked Tuna Patties. Makes 4 servings.
Diana Clark
HOT

REUBEN

2 (3 oz.) pkg. thinly
sliced, pressed ham or
corned beef, shredded
2 c. shredded Swiss
cheese (8 oz.)
3/4 tsp. dill weed

SANDWICHES
1 c. Bavarian or regular
sauerkraut, drained
1/2 c. Thousand Island
dressing
8-12 slices rye or dill-rye
bread

-160-

---

In a 2 1/2-cup bowl, combine ham or beef,
cheese, dill, sauerkraut and dressing; toss lightly.
Arrange half of the bread slices on a platter.
Generously spoon filling onto slices. Heat on medium
for 4-6 minutes or until filling is hot and cheese starts
to melt. Top with remaining bread slices. Heat on
medium for 30-60 seconds or until bread is warmed.
Makes 4- 6 servings .
Diana Clark
HAM

QUICHE

Light and tender quiche is one of those elusive
delicacies that you can easily overcook in a microwave.
But here's a recipe that's sure to reward you with
delicious results. Follow it exactly, since we developecr ·
it specifically for the microwave.

j

.

2 1/2 c. (10 oz.)
shredded Swiss cheese
1 ( 9-inch) baked pastry
shell (1 1/2 inches
deep) in glass , ceramic
or plastic dish
1 ( 4 oz . ) pk g. cooked
ham, diced

1 c. half and half (light

cream) or whipping cream
1/2 tsp. salt
1/8 tsp. white pepper
3 eggs
2 tsp. freeze-dried chives
1/8 tsp. ground nutmeg

Sprinkle half the cheese over bottom of baked
pastry shell; cover with ham, then remaining cheese.
Set aside.
Pour half and half into a 2-cup glass measure.
Add salt, pepper and eggs; with a wire whip, beat
until well blended. Microwave, uncovered, on high for
2 minutes, stirring after 1 minute. Gradually pour
hot egg mixture into pastry shell. Sprinkle with chives
and nutmeg.
Microwave, uncovered, on high for 7-9 minutes,
rotating dish 1/4 turn after every 4 minutes, or until
center jiggles slightly when plate is gently shaken·
(Upon standing, center will set.) Let stand,
uncovered, for 10 minutes before serving. Makes 4-6
servings.
Diana Clark

472-5

-161-

ORANGE

GLAZED

1 I 3 c. packed brown

SWEET

FANTASTIC

POTATOES

1/4 tsp. salt
2 Tbsp. butter or
margarine
3 large cooked sweet
potatoes or 1 (29 oz.)
can sweet potatoes,
drained

sugar
1 Tbsp. cornstarch
1/3 c. orange juice
1/2 tsp. grated orange
peel

4 c. sugar
1 ( 13 oz.) can evaporated milk
1 c. butter or
margarine

1 (12 oz.) pkg. semi-sweet
chocolate pieces
1 ( 7 oz. ) jar Marshmallow
Creme
'\
1 tsp. vanilla extract
1 c. chopped walnuts

Butter a 9-inch square baking dish for thick
pieces, or a 12 x 7 1/2-inch baking dish for thinner
pieces; set aside.
In a 4-quart bowl, combine sugar, milk and
butter or margarine. Stirring every 2 minutes, cook
on high for 18-20 minutes or until mixture forms a
soft ball when dropped into cold water. Do not put
candy thermometer in oven. Watch carefully to avoid
boiling over. Stir in chocolate and Marshmallow Creme
until blended. Stir in vanilla and nuts. Pour into
buttered dish. Cool to room temperature. Cut into
squares. Makes about 20 pieces.
Diana Clark

In a 4-cup measure, combine brown sugar and
cornstarch. Stir in orange juice, orange peel and
salt. Stirring twice, cook on high for 2 1/2-3
minutes. Stir in butter or margarine.
If a thinner
glaze is desired, add more orange juice; set asid~.
Peel potatoes and cut each in half. If potatoes
are extra large, cut into quarters. Arrange peeled or
drained potatoes in a 2- quart casserole dish. Pour
sauce over potatoes. Cook on high for 5-6 minutes.
Makes 4-5 servings.
Diana Clark
CORN

FUDGE

BAKE
BROWNIES

1 Tbsp. butter

2 ( 12 oz.) cans whole

1/2 c. soft bread

crumbs
3 I 4 c. shredded
Monterey Jack cheese
or Cheddar cheese
( 3 oz.)

2/3 c. butter or

kernel corn, drained

margarine
1 c. sugar
2 eggs , slightly beaten
1 tsp. vanilla extract
1/2 c. chopped walnuts

1 ( 6 oz.) can evaporated

milk
1 egg, beaten
1 Tbsp. finely diced onion
1 Tbsp. minced pimiento
1/2 tsp. salt

1 c. sifted all-purpose flour
1/4 c. unsweetened cocoa

powder
1/4 c. instant sweetened
cocoa mix

1/2 tsp. baking powder

Lightly grease an 8-inch square baking dish; set
In a 1-cup measure, melt butter on high for 35
seconds. Stir in bread crumbs and 1/4 cup of the
cheese; set aside.
In a 12 x 7 1/2-inch baking dish, combine
corn, milk, egg, onion, pimento, salt and remaining
1/2 cup of the cheese. Cover with waxed paper.
Raise oven shelf. Cook on high for 3 minutes. Rotate
dish 1/4 turn. Cook on high for 2 minutes longer;
remove waxed paper. Sprinkle with crumb mixture.
Cover again and cook on high for 1 minute; remove
waxed paper. Brown for 5 minutes. Makes 6 servings.
Diana Clark
-162-

aside.

--J·.
...
,,

In a medium bowl, heat butter or margarine on
high for 1 minute or until melted. Stir in sugar. Cool
to room temperature . Stir in eggs and vanilla until
blended; set aside.
Sift together flour, unsweetened cocoa powder,
instant cocoa mix and baking powder. Stir into sugar
mixture until blended. Stir in nuts. Pour into prepared dish. Cover with waxed paper. Rotating dish
every 1-1 1/2 minutes, cook on high for 4 1/2-6 minutes. Cool on a rack before cutting. Makes 12
Brownies.
Diana Clark

472-5

-163-

9

SLOPPY

JOE-TOPPED

POTATOES

Cool weather appetites call for hearty potato
toppings. Here's one to win everyone over. A rich
meat and tomato sauce lightly spiced with chili powder.
1 lb. lean ground beef
3 I 4 c. chopped celery
3 I 4 c. chopped onion
1 clove garlic, minced

or pressed
1 can (about 1 lb.)

whole tomatoes

1 ( 6 oz.) can tomato paste
1 tsp. salt
2 1/2 tsp. chili powder
6 hot baked potatoes
1 c ( 4 oz.) shredded
Cheddar cheese
1 I 2 pt. (1 c. ) sour cream

In a 2-quart casserole, place beef, breaking it
up with a fork. Microwave, uncovered, on high
( 100%) for 2 1/2 minutes. Drain off fat and break up
large pieces. Add celery, onion and garlic. Cover
with wax paper. Microwave on high ( 100%) for 4
minutes, stirring after 2 minutes. Drain off fat.
Add tomatoes (broken up with a spoon) and
their liquid, tomato paste, salt and chili powder.
Cover with a lid or plastic wrap. Microwave on medium
(50%) for 15 minutes, stirring every 5 minutes or until
sauce has thickened and mixture is heated through.
If made ahead, cool, cover and refrigerate until
next day. To reheat, microwave on high ( 100%) for
4-6 minutes, stirring every 2 minutes or until heated
through.
Make a cross slit in each potato top. With both
hands, gently squeeze potato on each end, slightly
pushing meaty potato pulp up through top. Arrange
potatoes on individual serving plates. Ladle about
1 cup of the tomato- beef ·mixture over each potato.
Pass cheese and sour cream at the table. Makes 6
servings.
Diana Clark
PORK
3 c. cubed, cooked pork
1/3 c. packed brown
sugar
2 Tbsp . cornstarch
1/2 tsp. ground ginger
1/4 tsp. garlic powder

HAWAIIAN
1/4 c. soy sauce
2 Tbsp. ketchup
1 onion, cut in chunks
1 green pepper , cut in
1/2-inch squares
-164-

1 ( 20 oz.) can pineapple
chunks packed in juice
1/3 c. wine vinegar
1/4 c. soy sauce
1 Tbsp. cornstarch

1 ( 8 oz. ) can water
chestnuts, drained
1 ( 3 oz.) jar sliced
mushrooms, drained
4-6 c. hot cooked rice

Place pork cubes in a 2 1/2-quart casserole
dish; set aside.
In a 2-cup measure, combine brown sugar, 2
tablespoons cornstarch, ginger and garlic powder.
Stir in 1/4 cup soy sauce and ketchup. Pour over
pork. Stir to coat evenly. Cook on high ( 100%) for
3 minutes. Add onion and green pepper. Cook on
high for 4 minutes.
Drain pineapple, reserving juice in a 2-cup
measure. Add water to juice to make 1 cup liquid.
Stir in vinegar and 1/4 cup soy sauce. Stir in 1
tablespoon cornstarch until blended. Pour over pork.
Stirring twice, cook on high for 6·-7 minutes until sauce
is thickened. Stir in reserved pineapple chunks, water
chestnuts and mushrooms. Cook on high 2-3 minutes.
Serve over hot rice. Makes 6-8 servings.
Diana Clark
BLACK

BOTTOM

PIE

1/4 c. water

2 Tbsp. milk

2 (1 oz.) sq. unsweet-

1 ( . 25 oz.) envelope
unflavored gelatin
(1 Tbsp.)
2 tsp. rum or 1/8 tsp. rum
extract
1/8 tsp. cream of tartar
1/4 c. sugar
sweetened whipped cream

ened chocolate
1 pt. light cream
4 eggs, separated
1/2 c. sugar
3 Tbsp. cornstarch
2 tsp. vanilla extract
chocolate shavings

In a 2-cup measure, combine water and chocolate squares. Stirring often, heat on medium for 1-2
minutes or until chocolate is melted. Set aside.
In a small bowl, heat cream on high for 1 1/23 1/2 minutes or until hot; set aside.
In 1 1/2-quart casserole dish, beat 2 egg yolks
with a wire whisk. Slowly beat in hot cream; set
aside.
In a small bowl, combine 1/2 cup sugar and
472-5

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l

cornstarch. Stir into egg yolk mixture. Cook on high
for 2 minutes; stir. Stirring every 1/2 minute, cook
on high for 2- 3 minutes longer until thickened. Stir
in vanilla.. Reserving remaining mixture, stir 1 cup
of egg yolk mixture into melted chocolate. Pour into
bottom of pie shell. Refrigerate 1 hour or until
chilled.
In .a custard cup, combine milk and gelatin.
H~at. on h1gh for 15-20 seconds.
Stir to blend, then
shr mto reserved egg yolk mixture. Stir in rum or
rum extract; set aside.
In a large bowl, beat egg whites and cream of
ta~tar until frothy.
Slowly beat in 1 I 4 cup sugar until
stlff peaks form; set aside.
.
. Stir reserved egg yolk mixture or beat lightly
W1 th rru~e~ to make smooth.
Fold in beaten egg whites.
Spoon f11lmg evenly over chilled chocolate layer
Refrigerate at least for 1 hour.
·
Top with sweetened whipped cream and chocolate shavings. Makes 8-10 servings.
Diana Clark

**

EXTRA

RECIPES

-166-

**

INDEX

OF

RECIPES
Page

APPETIZERS,
··.

· ..

r

·····
-

.

.

RELISHES

&

PICKLES

Hamburger Patties .....................•.........
Cherry Tomato Canape ........................ .
Dill Dip ....................................... .
Roll-Ups .................
~~·······
Cheese Dip .................................... .
Cheese Stuffed Mushrooms ...................... .
Rye Bread Appetizer ................... , ....... .
a

•••••••

..

• • • • ..

••••

Tarter Bit
MeatDip
....................................
·. ·. _.· ____ .·. -···· .... Bacon
................................. ..
Hot .Chipped Beef Dip .......................... .
·Dip ....................................... .
.
Hot Taco Dip .................................. .
Easy Liver Pate ................................ .
Stuffed Olives ................................. .
··
Parmesan Triangles ............................. .
.
Hot Beef Dip .................................. .
Reuben Dip .................................... .
Fruit Dip ...................................... .
Dill Dip ....................................... .
Raw Vegetable Dip ............................. .
Miniature Reuben Sandwiches .................. .
Shrimp Dip .................................... .
Braunschweiger Ball ........................... .
Hot Artichoke Dip .............................. .
Rye Toasts ......................•..............
Crab Dip ................•.......................
Cheese nTruffles" .............................. .
Creamed Herring ............................... .
Crab Dip ........................•.•............
Sassy Onion Dip .....•..........................
Party Cheese Ball ............................. .
Chili Tortilla Dip ............................. .
Bread Dip ..............................•......
Crabmeat Snacks .......•........................
Broccoli Dip in French Bread
................ .
Chicken Wings ..-.............................•..
Cheese Ball
...................•............. · ·
Mexican Hors d'Oeuvres ....................... .
Shrimp Mousse ................................. ·
Roquefort Log ............................... · · ·

·.s-eer

-

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-A-

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1

1
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2
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8
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Page
Mary's China-Pork Egg Rolls . . . . . . . . . . . . . . . . . . . .
Lorry's Stuffed Mushrooms . . . . . . . . . . . . . . . . . . . . . .
Cocktail Wieners ...... -. . • . . . . . . . . . . . . . . . . . . . . . . .
Liver Pate .................... · .... · · . . . . . . . . . .
Artichoke Dip .......... · ....... · ..... · · ... · ... · .
Rye Bread Dip .............. ; . . . . . . . . . . . . . . . . . . .
Spinach Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Appetizer Chicken Wings . . . . . . . . . . . . . . . . . . . . . . . .
Taco Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Quick Beet Pickles ....................... , . . . . . .
Garlic Dill Pickles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Christmas Pickles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
SOUPS,

SALADS

&

SAUCES

Cauliflower Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Cream of Vegetable Soup . . . . . . . . . . . . . . . . . . . . . . . .
Flour Dumplings.................................
Cream of Cauliflower Soup . . . . . . . . . . . . . . . . . . . . . .
Layered Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Taffy Apple Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Cucumber Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Wilted Lettuce Salad and Dressing ..... , . . . . . . . .
Greek Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Pasta Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Pink Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Twenty-Four Hour Salad . . . . . . . . . . . . . . . . . . . . . . . .
Ham Salad Deluxe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Frozen Waldorf Salad . . . . . . . . . . . . . . . . . . . . . . . . . . .
Spinach Salad and Dressing .............. , . . . . . .
Fruit Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Wilted Lettuce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Red, White and Blue Layer Salad . . . . . . . . . . . . . .
Five-Bean Salad . . . . . . • . . . . . . . . . . . . . . . . . . . . . . . . . .
Greek Salad . . . . . . . . . . . • . . . . . . . . . . . . . . . . . . . . . . . .
Cauliflower Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Crunchy Pea Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Hot Chicken Salad Souffle ................ , . . . . .
Hot Chicken Salad . . . . . . . . . . . . . . . . . . . . • . . . . . . . .
Sweet and Sour Cole Slaw . . . . . . . . . . . . . . • . . . . . . . .
Korean Spinach Salad . . . . . . . . . . . . . . . . . . . . . . . . . . .
Spinach Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Rice-Tuna Mold . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
-B-

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..
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IIIII
IIIII
IIIII

,.

Page
Janet's 1-2-3 Jello .......•.......................
Kathy's Raspberry Tang Salad ................ .
Gala Seafood Cocktail Sauce .................... .
Marinade for Chicken on the Grill .............. .
French Dressing .............................. .
Chipped Beef Surprise
....................... .
B-B-Q Sauce ................................... .
MAIN

DISHES

Turkey Bars ................................... .
Cheese Meat Roll ............................... .
Chicken and Rice ........................•.....
Tuna-Cheese Bake ............................ .
Garden Pizza ................................... .
"Wierd" Spaghetti ............................... .
Potato Casserole .............................. .
Italian Zucchini Pie ............................. .
Chinese Hamburger Casserole .................. .
Lasagna Casserole ............................. .
Lasagna Casserole ............................. .
Rice Casserole ................................. .
Baked Eggs
.................................. .
Rice with Mushrooms .......................... .
Noodle Bake
Hamburger Pleaser ............................. .
Ground Beef Skillet Dinner ........ , ........... .
Grandma's Chicken Casserole .........•..........
Beef Stroganoff ................................ .
Fluffy Omelet .................................. .
Cheese Omelet ...........•......................
Magic Meat Balls ............ , .................. .
Salted Potatoes ................................. .
Beef Pot Roast Burgundy ..................... .
Simply Elegant ...........•......................
Cabbage and Smoked Sausage Casserole ........ .
Hurry- Up Ravioli ...............•..... , ..•......
Beef Tenderloin ..............................•..
Beef Burgundy ................................. .
Mushroom 'n Rice Pork Chops .................. .
Mrs~ Lutter's Chop Suey ....................... .
Jill St. John's Chicken and Peppers ............ .
Pasta Carbonara a la Jill St. John ............. .
,.,..,..,.,,.o•$••••o••••••~••e~o•o•o•t••

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I .

Page
Bleu Cheese and Bacon Potato Salad ............ .
Pizza Quiche .................................... .
Pizza ......................................... .
Lorry's Oatmeal Dumplings .................... .
Chicken Potato Bake .......................... .
Deep-Dish Pizza ................................ .
Quick Easy Quiche ............................. .
Spaghetti Hot Dish ............................. .
Chicken Broccoli Casserole .................... .
Corn and Mushroom Bake ..................... .
Super Cheese Souffle ......................... .
Egg Croquettes ................................ .
Tomato Beef Stew ............................. .
Italian Veal and Peppers ....................... .
Seafood Salad ................................. .
Chicken Broccoli Casserole ..................... .
Chicken Crepes ............................... .
Chicken Miller ................................. .
Chopstick Tuna
... · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
MEATS,

POULTRY

&

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50
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51
51
52
52
52
53
53
54

54
54

55
55

56
57
58

Japanese Barbecue Chicken ..•...................
Lemon-Thyme Chicken with Browned Potatoes ... .
Chicken Paprika ................................ .
Chicken Divan ................................. .
Fish Fillets Thermidor ......................... .
Fried Lobster .................................. .
Marinara Sauce for Fish ........................ .
Linguini with Tomato-Shrimp Sauce ............. .
Sole in White Wine ............... , ............. .
Poached Fish in Galliano Butter ................ .
Crab Newburg .................................. .
Baked Seafood Casserole ...................... .
..E. i=!ked Salmon .•...................•.•..••.......
Roast Duck with Cherries ...................... .
Diet Fillet of Sole ............................. .
Deluxe Shrimp Hot Dish ....................... .
Shrimp or Chicken with Rice .................. .
Shrimp Fried Rice ............................. .

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72
72
. '1'.3- - -· ---- ·---

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VEGETABLES

SEAFOOD

Skillet Round Steak Dinner ..................... .
Swedish Meatballs ............................. .
Slow Cooker Spareribs
....................... .
Pepper Steak ................................. .
Italian Beef ................................... .
Steak Diane .................................. .
Beef Barbecue ................................. .
Beef Stroganoff ...•.............................
Bar-B -Q Ribs and Sauce ....................... .
Old- Fashioned Beef Stew ....................... .
Monte's Beef Tenderloin ....•....................
Top Round Steak with Sauce .................. .
Meat Loaf ..................................... .
Stuffed Hamburger Pillows ..................... .
Norwegian Meat Balls ......................... .
Liver in Gravy ........•........................
Glazed Baked Ham ............................. .
Cinnamon Meat Balls .......................... .
Short Ribs ...•.................. · · · · · · · · · · · · · · ·
Chicken Cacciatore
......................... · · ·
Chicken ....................................... .
-D-

48

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59
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60
60
61
61
61

62
62
63
63

64
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65
65
65
66
66
67
67

!.\lake Ahead Mashed Potatoes ................... .
Potato Loaf .................................... .
Country Carrots .............................. .
Sunshine Carrots
............................ .
Green Beans Rhinelander ....................... .
Green Beans Amandine ......................... .
Yummy Potatoes ............................... .
Oven French Fries ............................. .
l.\1ashed Potato Bake ............................ .
Another Broccoli Casserole .................... .
Marinated Carrots ............................. .
Calico Beans .......•............................
Broccoli Casserole ...............•....•........
Broccoli Cheese Casserole ..................... .
Vegetable Casserole ...........•.................
Mixed Vegetable Casserole ..................... .
Sweet Carrots ........................•........
Sweet 'n Sour Beans ........................... .
Shirley's Beans, Beans, Beans ................ .
Broccoli Casserole ..•......•.................. · ·
Spinach or Broccoli Bake ......•.............. · ·
Julienne of Vegetables ................•.....• · · ·

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Page
Eggplant . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Spinach Souffle , ...... , . . . . . . . . . . . . . . . . . . . . . . . . .
Baked Beans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Mummy Sauerkraut . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
BREADS,

ROLLS,

PIES

PASTRY

&

Apple Bread ................................... .
Banana Bread .................................. .
Pumpkin Bread ................................ .
Banana Bread
Pumpkin Bread : : : : : : : : : : ~ : : : : : : : : : : : : : : : : : : : : : : :
Wilbern's Cranberry Bread .............. ~ ...... .
No- Knead Refrigerator Rolls .................... .
6-Week Bran Muffins ........................... .
German Pancakes .............................. .
Whole Wheat English Muffins ................... .
Popovers ...................................... .
My Mother's French Donuts .................... .
''Surprise" Muffins .............................. .
Orange l\1uffins ................................. .
Strawberry Fritters ........................... .
Bob's Yugo Bread ............................. .
Easier Peach Pie ............................... .
French Silk Pie Filling .......................... .
Streusel Top Apple Pie .........................•
Ice Cream Sundae Pie .......................... .
Kentucky Pecan Pie ........................... .
Sky-in-the-Pie ................................. .
Chocolate Nut Angel Pie ....................... .
Lemon Meringue Pie ............................. .
Chocolate Nut Angel Pie ........................ .
Florida Key Lime Pie ........................... .
Chess Pie
~
•

CAKES,

•

O

•

•

!>

•

COOKIES,

'"

•

•

•

•

•

o

"

&

o

1>

o

•

•

FROSTINGS

•

o

&

&

•

•

o

•

0

e

.,

0

"

a

o

&

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97

98

CONFECTIONS

Cheese Coffee Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Sour Cream Coffee Cake . . . . . . . . . . . . . . . . . . . . . . .
Kathy's Koffee Kake . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Shirley's Dump Cake . . . . . . . . . . . . . . . . . . . . . . . . . . .
Margaret's Rhubarb-Marshmallow Cake . . . . . . . . . . .
Donna's Million Dollar Cake . . . . . . . . . . . . . . . . . . . . .
-F-

85
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99
99
100
100
100
101

-..
-.....

Page
Rhubarb Custard Cake ......................... .
Pat's Oatmeal Cake ............................. .
Corrine's Cheese Cake ........................ .
Abby's Cheesecake ............................. .
Corrine's Carrot Cake ......................... .
Pound Cake ................................... .
Pineapple Nut Cake ............................ .
German Chocolate Pound Cake .................. .
Jane's Nut Brown Cake ........................ .
Cheese Cake .................................. .
Chocolate Icebox Cake .......................... .
Hollywood Tw.o-Tone Cheesecake ................ .
Pineapple Icebox Cake ......................... .
Cocoa Chiffon Cake ........................... .
Apple Streusel Cake .......................... .
Pineapple Cake ............................... .
Miracle Whip Cake ............................ .
Gooey Cake
.................................. .
l\1ilky Way Cake ............................... .
Banana-Nut Cake .............................. .
Mrs. Peak's Chocolate Cake ................... .
Astronaut Cake ............................... .
Better than Sex Cake .......................... .
Andrea's Birthday Cake ....................... .
California Heritage Cake ....................... .
Fresh Apple Cake ............................. .
Tunnel Fudge Cake ............................ .
Kolacky ................................. · · · · · · · ·
Polish An gel Wings
........................... .
Chocolate Mint Bars ........................... .
S'more Squares ................................ ·
Cheese Blintzes ................ · · · · · · · · · · · · · · · · ·
Caramel Ribbon Brownies ....................... ·
Jane's Brownies .............................. · ·
Magic Cookie Bars ............................. · ·
Kolacky .................... · · · · · · · · · · · · · · · · · · · · ·
Tri-Level Brownies ........................ · · · ·
Spritz Cookies .............................. · · · ·
Austrian Nut Butter Cookies ......•........... · ·
World's Best Peanut Butter Cookies ......... · · ·
Cake Mix Cookies .................... · · · · · · · · · ·
No-Flour Peanut Butter Cookies .......... · · · · · ·
Buried Cherry Cookies .................. · · · · · · ·
472-5

-G-

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•

!

Page
Stuffed Date. Drops . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Chocolate Crinkle Cookies . . . . . . . . . . . . . . . . . . . . .
Peanut Blossoms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Raisin Honey Chew Cookies . . . . . . . . . . . . . . . . . . .
Chocolate Chip Meringue Cookies . . . . . . . . . . . . . . .
Monster Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Easy Butter Cookies
.........................
Unbelievables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Crispies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Almond Crunch . • . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Chocolate Italian Cookies . . . . . . . . . . . . . . . . . . . . . . .
Unbalwd Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Gingersnaps . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Kathy's Crinkle Bars . . . . . . . . . . . . . . . . . . . . . . . . . .
Patti's Adventure Cookies . . . . . . . . . . . . . . . . . . . . . .
Bea's Potato Chip Cookies . . . . . . . . . . . . . . . . . . . . . .
Pecan Lassies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Toffee Squares . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Monster Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Quick Frosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
French Cream Icing . . . . . . . . . . . . . . . . . . . . . . . . . • .
Chocolate Dipped Creams . . . . . . . . . . . . . . . . . . . . . . .
Nutty Caramel Clusters . . . . . . . . . . . . . . . . . . . . . . . .
June's Toffee Candy . . . . . . . . . . . . . . . . . . . . . . . . . . .
Frozen Frangos . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
English Toffee ............. , . . . . . . . . . . . . . . . . . .
"Prize-Winning!! County Fair Caramel Corn......
Mashed Potato Candy . . . . . . . . . . . . . . . . . . . . . . . . . . .
Fantasy Fudge.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Buttery Peanut Brittle . . . . . . . . . . . . . . . . . . . . . . . . .
Mary Amborn's Haystack Candy.................
Colette's Dog Logs . . . . . . . . . . . . . . . . . . . . . . . . . . . .

123
123
124
124
124
125
125
126
126
126

127
127
127
128
128
129
129
129
13 0
130
131
131
131
132
132
133
133
133
134
134
134
135

DESSERTS
Lush . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . • . . . . . . . . . . .
Pumpkin Roll ........... , . . . . . . . . . . . . . . . . . . . . . . . .
Chocolate Toffee Crescent Bars . . . . . . . . . . . . . . . . .
Chocolate Chip Torte . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Pumpkin Squares . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Rhubarb Kuchen . . . . . . . . . . . . . . . • . . . . . . . . . . . . . . . .
Apple Kuchen
................................ .
Grandma Sylvia's Noodle Pudding . . . . . . . . . . . . . .
-H-

137
137
138
138
139
139
140
140

Page
Blueberry Jello Mold . . . . . . . . . . . . . . . . . . . . • . . . . . . .
Banana Split Dessert . . . . . . . . . . . . . . . . . . • . . . . . . . . .
Ice Cream Pudding Dessert . . . . . . . . . . . . . . . . . . . . . .
Hot Fruit Compote . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Strawberry Jello Mold . . . . . . . . . . . . . . . . . . . . . . . . . .
Refrigerator Dessert . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Stella's Apple Slices . . . . . . . . . . . . . . . . . . . . . . • . . . . .
French Cherry Dessert . . . . . . . . . . . . . . . . . . . . . . . . .
Hershey's Syrup Brownies . . . . . . . . . . . . . . . . . . . . .
Pineapple Bars . . . . . . . . . . . • . . . . . . . . . . . . . . . . . . . . .
Kathy's Caramel Layer Chocolate Squares . . . . . • .
Pecan Crunch Dessert . . . . . . . . . . . . . . . . . . . . . . . . . . .
Kathy's Rhubarb Cheese Torte . . . . . . . . . . . . . . . . . .
Leona's Pineapple Dessert . . . . . . . . . . . . . . . . • . . . . . .
Fruit Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Butterscotch Cheesecake Bars . . . . . . . . . . . . . . . . . . .
Pumpkin Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Deluxe Pecan Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Date Nut Chews . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
BEVERAGES,

SANDWICHES

&

141
141
142
142
142
143
143
144
144
145
145
146
146
147
147
148
148
149
149

MISCELLANEOUS

Kahlua . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Creme de J\llenthe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Champagne Punch . . . • . . . . . . . . . . . . . . . . . . . . . . . . . .
Leona's 7-Up Punch .................... , . . . . . . .
Madonna's Irish Cream ........... , . . . . . . . . . . . . . .
Holiday Punch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Slush . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Cream Soda Punch
............................
Christmas Slush . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Special Hot Ham Sandwich . . . . . . . . . . . . . . . . . . • . . . .
Heroic Hero Sandwich......... . . . . . . . . . . . . . . . . • . .
Tuna Melts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Hoagies . . . . . . . . . . . . . . . . . . . . . . . . . • . • . . . . . . . . . . . . .
Cereal . . . . . . . . . . . . . . • . . . . . . . . . . . . . . . . . • . . . . . . . . .
Beet Raspberry Jelly . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Aroma of Christmas. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

151
151
151
152
152
152
152
153
153
153
153
154
154
155
155
155

MICROWAVE
Bacon Poles . . . . . . . . . . . . . . . . . . . . . . . . • . . . . . . . . . . . .
Cocktail Meatballs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
472-5

-1-

157
157

Page
Orange Coconut Apple Crisp . . . . . . . . . . . . . . . . . . . .
Hot Crab Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Appetizer Meatballs . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
French Onion Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Split Pea Soup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Spicy Ham Sandwiches . . . . . . . . . . . . . . . . . . . . . . . . .
Tuna Patties . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Hot Reuben Sandwiches . . . . . . . . . . . . . . . . . . . . . . . •
Ham Quiche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Orange Glazed Sweet Potatoes . . . . . . . . . . . . . . . . . . .
Corn Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Fantastic Fudge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Brownies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Sloppy Joe-Topped Potatoes . . . . . . . . . . . . . . . . . . . .
Pork Hawaiian
.................................
Black Bottom Pie
..............................
I

I
II

,l'
i
;I
'
'

-J-

157
158
158
158
159
159
160
160
161
162
162
163
163
164
164
165

BENSON OIL COMPANY, INC.
and

BENSON CORNERS
Celebnd:..ing our 50th year in business

1936 -

1986
ACKNOWUDGNU!NT
We wish to acknowled!,le '~"he fine spirit of·

co-operation by the
members <:~nd
the community at large including the merchants
ar.d busir~ess firms,
which this book
c&uil:l not have been

BEN CO
Litho In U.S.A.

COOKBOOk GRAB
LIBRARY
MESSAGE JRQM THE

PUBLISHER~

This book has been published through the combined
ts of our company and the organization whose
t:::me appears on the cover.
·
,:ncerelv hope that you will enjoy its use. Should
,,,ar,t extra copies of this publication i-rF your
'i'iends, relatives or neighbors, you can purchase them
fr~);rn 1·hc; organization.

vou km>N an orgardzat•on or dub that woukl want a
project that would sive them a guaranteed profit, v:tithcz:c~ obtain fu!! ,,,'.i.?rmati•Y1

.·.•j·

I

I

ORGANIZATION CAN MAKE

$500 to $5,000
~---

-------

WITH ONE- OF OUR PROJECTS
1/V~~te

to:

Project Department
Women's Clubs Publishing Co., Inc.
323 South Franklin Street
Chicago, Illinois 60606

(Please include your name, address and telephone
number and name of your organization.)

Bui1;1 y0ur own Cook Book Library at very little cost with Cook Books ccmtain~
ing Cooking secrets from Coast to Coast in che Umted States. We an; America's
l.'•.iblishcl of Personalized Cook Books. Til': reGpes in our Cook Boob a1 e
the f;·:c,ites of Homemakers in the- United States. All publishers of books always
h~·1e
Over-Run on all books and th~ Cook Books that are available ''re Over·
Run,-, "~1d an: similar to the one you are reading. These over-mns create our m1 iqrce
"Cook Rook Grab Bag." PRICES ARE LESS THAN% THE ORIGINAL PRICE.
We do not know which Cook Books you will get, but we guarantee no duplicates.
Please, check or money order only. We cannot accept C.O.D. orders.

3 Cook books - $1 0.00
5 Cool'l.Jooks - $; 5.00
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........................................................£!!!.~~~-~.M:!P...~~.!;:QY.!Y.~........................................................
Mail to: COOK BOOK GRAB BAG, Room ll 06
c/o Women's Clubs Publishing Co., Inc.
323 South Franklin Street
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t#oMd~~~
fi>iol&le~

-and.

Judie Morey

CLAM DII'
1 can n~i~ced -·; n ms
1 c, Mirncle

1 tsp. granulated onion
1/4 tsp.
(8 oz.) pkg. creo.rro chcPSC

L~1ix dtainEd

~--h~ed clams V·Jith softened cream cheese and IVliracle
Add
and garli--:: and a iittle salt if desir·ed. (More or
less onion an(' fUlrlic Inay be used_ to suit tusLe~ :.J:1lun
c ~~s1t
"'ay be subs'':: :ted).

ZUCCHINI
1/2 Tbsp¥
suu·b' n1ix
1/2 c. shrec!ctcd zucchini
c. shredde(J :~\Hiss cheese
1/4 c. dry brO"•·d crumbs

2

Pnrrnes2n

c~·~ee~e

4 eggs
3/4 tsp. basil (o;• a litHe less)

r-;Jmbine
and spoon into greased tattlel or mini-muffin pans.
Bake at 32.5 ·r·g~ees ror <OD rr.inutes, or until
br"Wll May r;e
_madEU!b.~d s:;d reheated in microwRve tefore ::;erving. Makes 24.
Virginia Brown

ZUCCHINI PDFFS
2 medium zucchini, in
1/4 inch slices

1 I 4 c. grated Parmesan cheese
l/4 c. mayonnaise
1/2. tsp. basil

Mix cheese, mayonnaise and basil together; StJt'ead each zucchini slice
with a thin layer of this mixture. These may '::Je made up to 24 hours
ahead of time. Broil a couple of minutes until top is golden brown.
Makes about 36.
-1- Bristol, Wise.
.\

I

HARVARD BEETS
2 c. boiled beets
1/2 c. sugar
2 Tbsp. butter·
1 Tbsp. flour

1/2 tsp. salt
1/4 c. vinegar mixed with 1/4 c.
water or beet juice

Melt butter jr> S.cic.:ce pan or double boiler. Add flour, Stir. Add sugar,
salt and the liquid gradually. Cool until clear, stirring constantly.
Add beets and heat thoroughly.
·

NATIONAL BANK
of Kenosha
I{ENO§HA'§ ONV:! INOE?El'IJDENT
COMi'R1NlTY Bl'.NK

12 cucumbers, s1iced
largE onior:'--

SYRUP:
2 c'9 "!i~egar
2 c. water
2 liZ c. sugar
1 tsp. celel'y seed
2 tE~p" mnsttrrd seed

· .- .-<cd

6 Iar·ge caFuts, sliced
2 green peppers, sliced
4 large staik.
sliced
4 Tbsp. salt

OOWtf.HlWN KENOSHA
Main Office -'-Auto Baiik...;. TYME
!>&ORTH BRANCH - TYME
SOOTH BRANCH -

PlEASANT PRAIRIE

with salt; soa~ fen· 2 hours; rir:.>'~ S"tir vine-~
~m·, ;vater
•,.\::;;r together to dissdv:' r;nd e.dd celery ar.d m~;stard
.~:.~;z-:;d" }Jour syl'ap over vegetablP mi::\~ ~sru· u~1d pu·~ in p}astic conUdJt~f'S
lV:lx

vegetabh~s t og'ether

~iOT

DlP

2 sticks
2 ca.ns

Cra~k:;r

CI'(~J•;:

Gert DeVuyst

Barrel cheese
Hushroom

~oup

r.:;ut cheese up and heat everything tc,getlle;·" S.;;rve with chUnks of
French bread

,_.,, vegetables. A fondue

-2-

is be3f tti use.

Bristol, Wise.

TYME

~RiSTOl

S>OMERS

NOTES:

1/e!lelal-leJ-7
fl'oufi~

VEGETABLE STIR FRY

Anna Burgess

1/2 head broccoli, diced fine
1/Z head cauliflower, cut fine
:5 carrots, grated
1/:~ :\b. nnJslu·o~-)ro5:., sEced
j-h.:.:bt vv·ok or heavy

'1.
3

g;ra1'2d

3 Tbsp. oyster sauce (optional)

when hot puut' in 1/11

ohvc oil- H.nd 2

gro:.tml ginger,. Then start adding vegetables - longel' cooking ones
J-( c-c-p stirring; add rnushroon1s lrrst, OthGr
~:s n be ~JSt-~d aJsc,
~J·{~D-~;, bef:inSt
F.:~J.Y

etc.- \Vrx-:n C'JOkod 5 -· 10

ndnutes~

oy~~ter

be added, Stir to heat End serve~ C~annEd sheirnp ur rnc·ck
cut into 1 inch
Cdn also tJe B.dc!cd"

t.-:;IU.~AM

OF BROCCOLI SOUP

5 c. chic!wn stock or broth
1/2 lb. chopped bwccoli,
fresh. or frozen
1/2 c. onion, chopped
1/'Lc •...car·ro-ts,shredded

st.:UC(':
·~rab

Caroline .Remus

6 Tbsp. butter
6 Tbsp. flour
2 c. milk (use more if you like
a thinner soup)
salt and pepper

Add broccoli, onion and carrots to the broth. Cook till tende1·, about
20 minutes. In separate sauce pan melt butter and add the flour. Cook
over low heat. Stir in milk and continue to cook a few more minutes.
Add to stock and vegetables. Season with salt and pepper. Cook over
low heat 10 minutes more.

-3-

j

/

Bristol, Wise.

24 HOUR SALAD (Continued)

Cook egg yolks, salt, sugar, lemon juice and 1/4 c. of tb.~ cream until
thick. Let cool and add the remainder of the cream wh1ch has been
whipped. Add the rest of the ingredients and refrigerate for 24 hours.

2 1/4 to 3 c. cut up chicken
2 c. thinly sliced celery
1/2 c. almonds (chopped or

sliced)
1/2 tsp. salt

salt and pepper, dash
1 Tbsp. sugar

1 can whole kernel corn,

drained
1 can cream style corn'
2 eggs

·Etta Berry

SPINACH & ORANGE SALAD
3 Tbsp. wine vinegar

1/4 c. orange juice concentrate
1 1/2 tsp. rosemary

spinach
lettuce
1 orange
Chow Mein noodles

Olive Williams

4 egg yolks, beaten stiff

1/2 pt. cream

1/4 tsp. salt

1

1 tsp. sugar

1 lb. white grapes, uncut

juice of 1 lemon
Continued ........................... .

Ruth Pitts

1 can French green beans
1 can white whole kernel corn
1 can green peas
1 c. chopped celery
1 c. chopped onion

1 c. green pepper
1 jar pimento, cut up
1 c. sugar
3/4 c. vinegar
1/2 c. oil

Mix the sugar, vinegar and oil; heat and cool. Pour this mixture over
the vegetables and store in glass containers for 24 hours.

Elva Kurtz

ROYAL MEAT SALAD

Mix the oil, vinegar, orange juice concentrate. and rosemary together
the night before. Shake well before using. Tear the spinach an<I l~t~~e_
leaves. Section the orange and cut up. Add Chow Mein noodles. Pour
dressing mixture on and toss.
24 HOUR SALAD

Combine all ingredients except cheese and chips. Place in casserole.
Top with cheese and chips. Bake at 350 degrees for 1/2 to 3/4 of an
hour.
BEST- MAKE-AHEAD SALAD

Melt butter in sauce pan over low heat. Blend in flpur, salt and pepper.
Cook over low heat, stirring until mixture is smooth and bubbly.· Remove from heat. Stir in milk. Heat to boiling, stirring constantly.
Boil and stir 1 minute. Mix cans of corn together; add slightly beaten
eggs. Mix sauce with corn and egg mixture. Bake for approximately
1 hour and 30 minutes in a 3'50 degree oven.

1/2 c. oil

2 tsp. grated onion (or some dry ·
onion flakes)
1/2 c. mayonnaise
2 Tbsp. lemon juice
1 can cream of chicken soup
1/2 c. grated Cheddar cheese
1 c. crushed potato chips

·Avice Benson

CORN CUSTARD
3 Tbsp. butter
3 Tbsp. flour

Wilma Miller

··HOT CillCKEN SALAD

GARDENCENTEWANO

LANDSCAPE CONTRACTORS
5309-75ih ST. (HWY 50! KENOSHA. WISCONSIN 53142
PHONE !4141 594;3775

2 c. diced cooked meat
1 .c. diced celery
1 c. pitted canned dark sweet

1/4 c. chopped nuts
1 tsp. salt
1 c. mayonnaise

or fresh Bing cherries
4har.J:Lc.ooked.eggs, diced

6 or 7 lettuce cups (can substi-

tute fresh §pinach)

Combine meat, celery, cherries (reserve 6 or 7 for garnish), eggs,
nuts and salt. Chill thoroughly. Before serving, add mayonnaise and
toss lightly. Spoon into lettuce cups and garnish with cherries. 6 - 7
servings.

c. miniature marshmallows

8 slices pineapple (cut up)
-4-

Bristol, Wise.

-5-

Bristol, Wise.

RED JELLO SALAD

A vice Benson ·

1/3 c. red cinnamon can.dies
2 c. boiling water
1 pkg. (6 oz.) raspberry Jello

2 c. applesauce
6 oz. cream cheese, softened
1/4 c. cream or 1/2 c. milk
2 Tbsp. mayonnaise

t

'l>

Add candies to the boiling water; heat until candy dissolves. Add Jello,
then stir in the applesauce. Chill till partly set. Mix cheese, milk,.
and mayonnaise till smooth. Stir into the thickened Jello for a swirl
effect. Refrigerate until firm.
3 BEAN SALAD

Avice Benson

1 can green beans, drained

1/3 c. vinegar
2 tsp. cornstarch
1/2 tsp. salt
1/2 c. onion, choppe,d
1 c. celery, diced

1 can yellow beans, drained

1 can kidney beans, drained
1/2 c. apple jelly

1 small can crushed pineapple,
drained
1 c. cele~y, diced
nuts (optional)

Add cranberry to hot Jello. Stir well and add remaining ingredients.
makes a large salad. Good with meat.
MOLDED SALAD

Elva Kurtz

1 # 2 can crushed pineapple
1 pkg. orange Jello(small)
6 oz. cream cheese
1 1/2 pt. whipping cream, whipped

3/4 c. walnut meats
1 c. Maraschino cherries
3/4 c. diced marshmallows
1/2 c. diced celery

Bring juice from pineapple to a boil. Add orange Jello and let thicken
slightly. Add cream cheese and beat with a beater. Add remaining
ingredients except whipped cream. Fold whipped cream in last. This
makes enough for a small mold. For a large mold double the recipe.

-6-

18 Hole Championship Golf Course
• Reserved Tee Times

Avice Benson

1 pkg. (6 oz.) red Jello
2 c. hot water
2 tsp. lemon juice
1 can whole cranberry sauce

CoQDtry Club Lt&
• Reasonable Greens Fees

Cook the jelly, vinegar, cornstarch and salt and let cool; Combine the
beans with the cooked mixture. Add the onion and celery. Refrigerate.
CRANBERRY SALAD

Bristol Oaks

• Golf Outings -

Our Specialty

• Watered Fairways
• Restaurant and Bar
• Banquet facilities- .

.

Weddings, Pnvate Partres, Busmess Meetmgs
Seating up to 350 People

• ProShop
• Driving Range

• Country Cfub Atmosphere
A leisurely, scenic, 35minute drive
·
from the north shore.

For Reservations Call (414) 857-2302
Located 2% Miles West of 1-94 On Hwy. 50,
Bristol, Wisconsin

Bristol, Wise.

Bristol, Wise.

/;

v

Caroline Remus
11~rge

head lettuce,
broken into bite size
1/2: pkg• tortilla or corn chips
iarge can kidney beans,

small can green chilis, diced
3 tomatoes, cut up · - '' ·
2 c. shredded Cheddar cheese
1lb, hamburger, fried and
cooled
ripe ()lives,- chopped

DRESSING:
1 1/2 c. mayonnaise
1/2 c. mild taco sauce

1 Tbsp. cider vinegar
1 Tbsp. lemon juice _

Toss salad ingredients. Mix dressing and add to salad. Chill.
Judie Morey

DIET RASPBERRY JELLO SALAD

1 (6 oz.) Sugar-free raspberry
Jello

2 to 3 c. frozen raspberries,
unsugared
2 c. unsweetened applesauce

Dissolve Jello in hot water. Add frozen raspberries and applesauce.
Stir to mix. Refrigerate until set.
Carole Dannehl

HARVEST SALAD BOWL

2 c. thinly sliced zucchini,
unpared

\
!

I
I!
11

li'

DRESSING:
1/3 c. salad oi(
1/4 c. cider vinegar (scant)

4 c. thinly sliced red apples,
cored & unpared
1 medium green pepper, cut in
thin strips
1/4 c. lemon juice
1 Tbsp. sugar or honey·
1 tsp. salt

Toss zucchini, apples and pepper. Combine dressing ingredients in
jar with tight-fitting cover. Shake well. Pour over salad, tossing to
--coat -wen~-Refrigerate, covered, 3 hours or overiiiglit. Toss occasionally to mix well.
·

I;

,,fl
I~

I
-7-

Bristol, Wise.

STEAK SUPPER (Continued)

Place an 18 X 36 inch piece of aluminum foil on baking sheet with
steak in center. Put vegetables and onion soup mix over meat. Dot
with margarine and sprinkle with salt and pepper. Fold foil over and
seal tightly. Bake at 425 degrees for 1 1/2 hours or until done.

Jltea"
/¥'la,lt

WOLOWINA NA KWASNO {Sweet&. Sour Pot Roast)
Margaret Gniadek

and

fJJoult~11

4 lb. beef (rump or chuck)

3 Tbsp. sugar

1 1/2 c. flour
3 Tbsp. butter

1 tsp. salt

1/2 tsp. pepper
2/3 c. vinegar
1/2 c. hot water

1 onion
1 bay leaf

Flour the meat; then brown in butter. Add other ingredients. Cover
and simmer for 3 hours. Serves 6.
MEAT LOAF SUPREME

Elva Kurtz

2 lb. lean ground beef
2 eggs

1/4 tsp. pepper
1/2 c. All- Bran cereal
1 small can V-8 vegetable juice

1 small onion, chopped fine

1 tsp. salt

Blend all ingredients and mix well - use your hands •. Shape into larg_e
oval form or divide and bake in 2 loaf pans. Score lightly on top (usmg
sharp knife blade) in a diagonal pattern (XXXXX). Pour small amount
of catsup over top. Bake at 350 degrees about 1 hour. Serves 6 - 8.
PARTY PORK CHOPS

Elva Kurtz

6 pork chops

6 slices onion
6 green pepper rings

1/8 tsp. pepper

1 can tomato soup

Brown pork chops in a heavy skillet; sprinkle with pepper. Placera,rnm<>r---·----onion slice and a pepper ring on each chop. Pour soup over all.
and simmer for 1 hour.
STEAK SUPPER

2 lb. chuck steak (1 inch thick)
1 pkg. onion soup ;~1ix
6 medium carrots, quartered
5 stalks celery, cut in 4 inch
sticks

Elva Kurtz

6 medium potatoes, cut in 1/2
3 Tbsp. margarine
3/4 tsp. salt
1/8 tsp. pepper
Continued ... ; ....................... .
-8-

Bristol, Wise.

TOP-OF-THE-STOVE HOT DISH
1 lb. hamburger
1 qt. tomatoes

Judie Morey

1 can corn
1 (8 oz.) can tomato sauce
2 to 3 c. uncooked macaroni

Cook macaroni in salted water (usual way). Brown hamburger and add
to drained, cooked macaroni along with rest of ingredients. Heat thorougtjh_y and serve. Crumbled bacon may be used in place of hamburger.
. HAM ROLL UPS

Anna Burgess

10 slices boiled ham
1 small pkg. Hr·ownberry S1l.E'e
and onion stuffing mix

1 small can crushed pineapple
1/4 c. butter, melted
1/4 c. warm water

SAUCE:
1 c. pineapple juice
1 c.wa!er

1/2 c. raisins

3 Tbsp. cornstarch (more if needed)

Crush stuffing mix until fairly fine. Add pineapple (juice and all),
butter and water; mix well. Put 1/4 c. dressing on slice of ham and
roll up. Place on greased pan; add 1/2 c. water to pan and cover with
foil. Bake 20 minutes in 350 degree oven. SAUCE: Boil juice, water
and raisins together and thick.en with•cornstarch. This can be put on
ham roll ups in place of 1/2 c. water (about 1/2 of it), then the rest
served over ham at the table.
-9-

Bristol, Wise.

CHICKEN WINGS BAKE

4 lb. chicken wings
1 c. soy sauce

Compliments of
1 stick butter, melted
1 scant c. brown sugar

1 tsp. dry mustard

J

l

Arrange chicken wings in deep bowl. Prepare marinade by combining
the rest of the ingredients. Pour marinade over chicken wings in bowl.
Cover and leave at room temperature several hours. Turn chicken in
marinade several times. Line shallow baking dish with aluminum foil.
Arrange chicken wings in dish. Spoon enough sauce over wings to
dampen them well. Bake, uncovered, in 375 degree oven about 1 hour,·
or until chicken is tender.

1 Tbsp. gelatin, dissolved in
a little cold water

Wholesale Only
No Retail

.Olive Williams

PRESSED CHICKEN
1 :'ltewing chicken
1 c. chicken broth

BRISTOliNDUSTRrAl PlAZA
BRISTOl, WISCONSIN 53104

salt and pepper
hard boiled eggs (2 1 or 3)
celery salt (optional)

TRANS-CHEMCO, inc.

Clean and cut up chicken. Boil slowly till meat falls from bones. Remove from the broth; cut meat into small pieces. Take 1 c. broth,
in which gelatin has been dissolved and season with salt and pepper.
Put chicken back in this broth and let come to a boil. Pour into a
glass bread pan or mold which has been lined with slices of hard
boiled eggs. Let cool. *If chicken is large, 1 1/2 c. of broth may be
used.
Write extra recipes here:

19235 84th Street
Bnstol, W153104

414/857-2363
The Specialist in
Foam Control

Manufacturers of Antifoams and Defoamers
Manufacturers of Field Foam Markers
Manufacturers of Industrial Cleaning Compounds

HANSEN FUNERAL HOME
6019- 7th Ave.
Kenosha, Wise.
Phone: 654-2136

A Family Helping Families since 1880

-10-

Bristol, Wise.
Bristol, Wise.

. f!IJ~tead_,
~CHRYSLER~ Plymoulli

0

Dodge~ OodgeTruclfsC

Pllo/1(}

PAL/liEN MOTORS
Ron Palmen
President
3625 Roosevelt Road

·Telephone 658·23161AC414)

and

~ookle(}

Kenosha, Wise. 53142

BOB STEVENS PHARMACY, INC.
Computerized
Bob Stevens, Pharmacist
Delivery Available Excellent Parking
Phone: (414) 654-0244
.
7522 22nd Ave. Kenosha, Wise.
JOHNSTON'S

Gert DeVuyst
1 c. flour
1 c. milk

TRUE VALUE HARDWARE
75l9-22nd Avenue Kenosha, Wise,
Phone: 658-4936
Daily 8-8 I Sat. 8-5:30 I Sun. 9-3

2 eggs
1/2 tsp. salt

Mix ingredients- may be lumpy. Grease muffin tins very well. Fill 3/4
full. Makes 8 large or 12 small popovers. Put in cold oven. ~urn heat
to 425 degrees for 15 minutes. Don't open oven door. Serve Immediately.
SOUTH CAROLINA YEAST BUTTERMILK BISCUITS

RAY ffiNZ, Insurance Agent
Farmers Insurance Group of Companies
7526- 39th Avenue Kenosha, Wise. 53142
Phone: Bus. (414) 694-4872
Res. (4) 694-7666
Auto - Fire - Life - Farm - Commercial

3 •C. self rising flour
1/4 c. shortening
1 pkg. yeast dissolved in
1/2 c. warm water

Carole Dannehl

2 Tbsp. sugar or honey
1 c. buttermilk
flour (as needed for rolling)

Mix ingredients, knead briefly. Roll out and cut. Let rise for 1 hour.
Bake for 10 minutes at 400 degrees.

SCOTTISH BUTTERMILK PANCAKES

Compliments of

1 c. flour
1 egg
3/4 c. buttermilk

ROBERT J. SMICK, D.O.

GLASMAN'S TOWING
Woodworth Garage
24 Hr. Wrecker Service
Phone: 857-2653
Located on MB Between Hwy. 50 & Co. C
Bristol, Wise.

Elva Kurtz

1 Tbsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
2 Tbsp. butter (melted)
Continued ........................... .

-11-

Bristol, Wise.

SCOTTISH BUTTERMILK PANCAKES (Continued)

Sift dry ingredients together. Beat egg in bowl· add ""''+"-dry ingredients to liqu~d. Mix quickly and thor~ughly.
butter. Bake on hot, lightly greased griddle. Turn par1 caKei~·Wh<>·
bubbles begin to break through top. Makes 14 - 16 small ':-~~·t.:>;>~.03'i'
20 .;..· 25 minutes or until golden.
turn out.

WHITE SQUASH PANCAKES
1 large or 2 small squash
(wash & remove seeds)

2 eggs
2 c. corn flakes
1/2 tsp. salt

1/2 tsp. sugar
4 Tbsp. melted margarine
1 Tbsp. flour
1/4 c. milk
1/4 c. sour cream

Gra~e squ~sh

with skin. on. Beat eggs slightly in large bowl. Add alL.
dry mgred1ents. Fold m corn flakes, milk, margarine, squash and sour
cream l~st. Drop from a tablespoon in hot skillet with 1/3 deep fat.
Serve with syrup or molasses.
REFRIGERATOR MUFFINS

•

1 c. boiling water

Gladys Shumway Dvorak
1 c. Nabisco 100% Bran

Mix these 2 together and set aside to cool.
1 1/2 c. sugar
1/2 c. oil
2 eggs
2 c. buttermilk

2 1/2 c. flour

2 1/2 tsp. baking soda
1/2 tsp. salt
2 c. Kellogg's All Bran
1 c. raisins

Mix the .boiling water and 100% Bran and set aside to cool. Blen~ the
su.gar, ml, eggs (one at a time), and then alternately add the butt~
milk and fl~u~, soda and salt. Then add the prepared cool mix~ All \
Bran and rmsms. Grease muffin tins well. Bake in a 400 deg.ree oven
for 15 - 20minutes. This mixture keeps 3 weeks in the refrigerator.
Do not stir when using again.
BLUEBERRY MUFFINS

2 c. unsifted flour
1/2 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1 c. fresh blueberries

Gert DeVuyst
1 c. milk
1/3 c. oil or melted shortening
1 egg, slightly beaten
sugar

Etta Berry

SQUASH MUFFINS

. 3/4 c. honey
1/2 c. butter or margarine,
softened
1 egg, beaten

1 c. acorn squash, cooked & mashed
1 tsp. soda

1/4 tsp. salt
1 3/4 c. whole wheat flour

Cream honey and butter. Add egg and squash and blend well. Mix
flour with soda and salt. Beat this mixture into squash batter. Fill
muffin cups. Bake at 375 degrees for about 20 minutes.
Avice Benson

BROWN BREAD
1 c. raisins
2 c. boiling water
1 Tbsp. shortening
1 c. sugar

1 egg
2 3/4 c. flour
1 tsp. salt
1 tsp. baking soda

Soak the raisins in boiling water. Leave overnight. Cream shortening and sugar. Add the egg. Then add the raisin mixture. Next add
the sifted dry ingredients. Bakefor about 1 hour in a 350 degree oven.
This makes 1 large loaf or 2 small ones.
A Friend

EASY CHEESE BREAD

slices of bread (can be white
Italian, or French)

butter
garlic salt
Mozzarella cheese

Butter the bread and sprinkle with garlic salt. Put a thin slice of
cheese on top, covering the slice of bread completely. Put on a baking
sheet and then in the broiler until the cheese melts and starts to turn
golden brown.

Continued .•.•...•.••....••.......••••
-12-

Bristol, Wise.

-13-

Bristol, Wise.

STOP I~94&Hwy50 Wis.
BBEKKJ!AST • LUNCH •· DINNER
Open 6:00.a.m.
Familia Welcome

DANISH KRINGLE

1 yeast cake
1/2 c. lukewarm water
4 c. flour
1 tsp. salt
3 tsp. sugar

1 c. lard or shortening

3 egg yolks, beaten
1 c. milk

filling (jam or stewed fruit)

Mix yeast and water together. Set aside. Sift together flour,
and sugar·. Mix these dry ingredients with the lard like for pie
Add beaten egg yolks, milk and yeast. Put in refrigerator
Roll out thin and spread with beaten egg whites to which 1/2 c.
has been added. Then spread filling on top. Let rise until light.
1/2 hour at 350 degrees. Frost while warm~

· Beer . • Liquor • Soda • Coffee
WISCONSIN CHEESE AND SAUSAGE

--we Feature World Famou-s
Brat Stop Brats!
COMPLETE SANDWICH MENU

EASY SWEET ROLLS
2 sticks margarine
1 c. hot water
1 c. sugar
2 pkg. dry yeast

1 c. warm water
2 eggs, beaten
1/4 tsp. salt
6 c. flour

RACINE:

--~""""'
554-9233
35S4 Taylor Aven.,..

-

Combine margarine and hot water in a pan and bring to a boil. Immediately pour it over the 1 c. sugar in a large mixing bowl. Let cool.
Dissolve yeast in the 1 c. of warm water. Mix everything together
and beat well; cover tightly and place in refrigerator overnight. Pinch
off desired amount and pat out on a floured board. Cut with a small
cutter for dinner rolls. Put in a greased pan close together; let rise
until double. Bake at 400 degrees for 10 minutes. Makes 60 rolls.
For cinnamon rolls pat out thin, spread with soft butter and sprinkle
with cinnamon and sugar (also, nuts, raisins or dates, if desired).
Roll up tightly, like a jelly roll, then slice thin. Dip in melted butter
and put in greased pan. Let rise. Bake at 375 degrees for 10 minutes
or until done.
"\

A Commitment to Quality

~~~
B .. C.. Ziegler and Company
7528 39th Avenue
Kenosha, Wisconsin 53142-4348
Phone: (414) 552-74 i 1

Wilm1;1 Miller

BUTTERHORNS

12 oz. cottage cheese

2 c. sifted flour
dash of salt

FROSTING:
2 c. sifted powdered sugar
2 Tbsp. butter or margarine

1/2 tsp. vanilla

1 c. butter or margarine

-!all Six Mils R<>od
552-3192

2 Tbsp.milk

Continued ........................... .

-14-

Our Advertisers

Bristol, Wise.
Bristol, Wise.

PADDOCK LAKE BUNCH

VETERANS TRUCK LINE, INC.

tiW'I'. 5Q $Al.£.lol

P.O. Box 218
Bristol, Wise. 53104
Phone: Office (414) 857-7377

..PHONII.

843·2366
4-~iL1•WA&JC..uP.

·· WW.-cwTOSW!lW.TOU

BOHN AUTO REPAIR
Complete Auto Care Center

Bitt
tJt

COMPlm~~

"Auto Repair is our Business - Not a Sideline"
24 Hour Towing & Road Service
18624 - 75th Street Bristol, Wise. 53104
Phone: (414) 857-2726
Licensed - Insured - Radio Dispatched
TOWN & COUNTRY GLASS CO~
Leaders in Auto Glass Replacement

BANKOf
BURLINGTON

.

BUTTERHORNS (Continued)

Cream butter (or margarine) and cottage cheese. Add flour and salt.
Chill dough for 4 hours or overnight. Divide dough into 3 balls. Roll
each ball into a 9 inch circle. Cut into 12 wedges. Roll up each wedge
starting from the wide edge. Lay point on greased cookie sheet and
bake for 30 - 40 minutes in a 350 degree oven. Put 12 on a sheet. If
desired, frost while warm. Otherwise, leave unfrosted and then they
are sugar-free.

Plate Glass - Mirror
Thermopane - Store Fronts
7516 - 39th Ave. Kenosha, Wise. 53142
Phone: Kenosha 694-1624
Ross Castona

TOFFEE SQUARES
BRISTOL AUTO BODY

1 c. butter
1 c. brown sugar, packed
1 egg yolk
~ tsp. vanilla

Phone: (414) 857-7471
5210 200th Avenue
Bristol, Wise. 5 3104
John Callahan

SMJTH CIDROPRACTIC OFFICE
Since 1950

22221- 75th Street Salem, Wise. 53168
Phone: {414) 843-3013
Dr. A.J. Smith, D.C. - Dr. B.J. Smith, D.C.

Ann Griffiths

1/4 tsp. salt
2 c. sifted flour
1/2 lb. sweet chocolate, melted
1/2 c. chopped nuts

Cream butter; add sugar gradually. Blend egg yolk, vanilla, salt and
flour into butter/sugar mixture. Spread in a greased 10 X 15 X 1 inch
pan or in a rectangle about 10 X 15 inches on a greased cookie sheet.
Bake at 350 degrees about 20 minutes. Spread melted chocolate over
it while it is hot. Sprinkle with chopped nuts. Cool and cut into small
squares. Makes about 6 dozen.
GRANDMA'S CRUNCHY CHOCOLATE CHIP COOKIES
Ann Griffiths

BRUCH FUNERAL HOME
George J. Bruch- Director
Douglas Bruch

Phone: (414) 652-8298
3503 Roosevelt Road Kenosha, Wise. 53142
Bristol, Wise.

1/2 c. butter
1/2 c. margarine
1 c. sugar
1 c. brown sugar
1 egg
1 Tbsp. milk
2 tsp. vanilla
Continued .......••........•...•..•••.

1 c. vegetable oil
1/2 tsp. salt
3 tsp. baking soda
3 1/2 c. flour
1 c. corn flakes
1 c. oatmeal
1 pkg. (2 c.) chocolate chips
-15- Bristol, Wise.

Joyce Myers
GRANDMA'S CRUNCHY CHOCOLATE CHIP COOKffiS

1 1/2 c. sifted flour
1 tsp. baking soda
1 tsp. salt
3 c. oatmeal
1 tsp. vanilla

Mix butter, margarine and sugars together. Add milk egg
oil. Put the salt and soda into the flour and add all t; the '
Then stir in the corn flakes, oatmeal and chocolate chips. Drop
an ungreased cookie sheet. Bake at 350 degrees for 12 minutes.
7 dozen cookies.
YUKON PETE'S BANANA NUGGETS
l 1/2 c. sifted flour

1 c. sugar
1/2 tsp. baking soda
1 tsp. salt
3/4 c. shortening

1
1
1
1

egg
c. mashed bananas
c. semi-sweet chocolate bits
3/4 c. rolled oats (quick)

Cream sugar and shortening; add egg; then combined 'dry ingredients-:.
Add bananas, chocolate bits and rolled oats. Drop by teaspoon onto
ungreased cookie sheets. Bake in 375 degree oven for about 10 minutes.
CHEWY -0 BARS
1/2 c. butter or oleo

1 pkg. (6 oz.) semi-sweet chocolate

chips or butterscotch chips

1 pkg.yellow or devils food

cake mix
3 c. miniature marshmallows

3 c. Cheerios
1 can (14 oz.) sweetened, condensed

milk
Heat oven to 350 degrees. In oven, melt oleo in jelly roll pan. Spread
melted oleo so it covers bottom. Sprinkle cake mix (dry) over oleo;
sprinkle with marshmallows, chocolate chips and cereal. Pour milk
evenly over the top. Bake about 25 minutes or until golden brown.
While warm, run knife around edges to loosen sides. Cool. Cut into
bars.
Wilma Miller

HOLIDAY ORANGE BALLS

1 box vanilla wafers
1 box (1 lb.) powdered sugar

1 can (6 oz.) frozen orange juice,

thawed
1/4 lb. butter

Crush wafers and mix all ingredients together. Form into small balls.
Store in refrigerator until used.

-16-

Bristol, Wise.

>.:t.::rel!l.ffi shOrtening; add sugar; add beaten eggs; then add flour sifted
and salt. Add vanilla and then the oatmeal. make a ball
of a walnut; press flat with a glass dipped in sugar. Bake for
10 minutes at 400 degrees.
Joyce Myers

1/2 c. butter, melted
3 egg whites
3/4 c. sugar .
1/8 tsp. salt

1/4 tsp. vanilla

1 c. flour
1 tsp. instant tea powder
2 Tbsp. water

Before making cookies, cut 48 strips of paper about 1/2 inch wide &
3 inches long. Write a fortune on each strip. Have these ready when
baking the cookies. Mix the egg whites, sugar and salt in a bowl with
a spoon. Stir in the vanilla, flour, tea, water and melted butter, 1 at
a time. Chill this batter at least 30 minutes. While it chills, heat the
oven to 350 degrees. Drop a rounded teaspoon of chilled batter onto
a greased cookie sheet. Spread the batter with the back of the spoon
until it makes a thin circle 3 inches across. Spread another one (or 2)
in the same way. Don't put too many on sheet as you won't have time
to fold more than that. Bake for 3 - 5 minutes, or until the edges
turn brown. Using a spatula, slide a cookie off the cookie sheet onto
a clean surface, like a counter top. Lay a fortune across the center
of the cookie. Lift one edge of the cookie and fold it so the cookie
forms a semi-circle. Work quickly! Hold the cookie on the ends and
place the middle of the folded edge over the rim of an egg carton (or
muffin tin) and bend the ends down. Put the folded cookie carefully
into one of the holes in the carton to cool. The go back & fold the
second cookie. These cookies are hot while being handled, so be
car,eful! They crisp up very quickly, though, so woPkswiftly. Joyce Myers

FUDGE RIPPLE BARS
1 c. butter or margarine
2 c. sugar

2 tsp. vanilla

4 eggs
2 sq. unsweetened chocolate,
melted

1
1
1
1

Continued............................

-17-

1/2 c. flour
tsp. baking powder
tsp. salt
c. walnuts, chopped

Bristol, Wise.

I

Judie Morey

FUDGE RIPPLE BARS (Continued)

~ream butt~r ani:J sugar until light and fluffy. Beat in eggs,
time; blend m chocolate and vanilla until well mixed. Sift
dry ingredients. Blend into creamed mixture. Stir in nuts.
lightly greased and floured 15 1/2 X 10 1/2 X 1 inch
Bake at 350 degrees for 30 minutes; Cool; frost. When
cut into bars. Frost with white frosting and drizzle chocolate over
Makes 56 bars.
CHOCOLATE PRINT COOKIES
1/2 c. butter
1/4 c. brown sugar, packed
1 egg yolk

1 tsp. vanilla

1 c. sifted flour

1 c. soft butter
1 1/2 c. sugar

2 eggs
2 3/4 c. flour

1 egg white, slightly beaten
chopped, flaked coconut
chocolate frosting

Avice Benson

2 tsp. cream of tartar
1/2 tsp. salt
2 Tbsp. sugar
1 tsp. cinnamon

Combine the butter and sugar and cream. Add the rest of the ingredients and mix. Roll pieces of dough into walnut size balls. Then roll
them in a mixture of 2 Tbsp. sugar and 1 tsp. cinnamon. Bake for 8 10 minutes in a 375 degree oven.
CHOCOLATE MERINGUES

3 egg whites (room temperature)
1 c. sugar

pie filling
powdered sugar

Virginia Brown

6 sq. (1 oz. each) unsweetened
chocolate, melted & cooled
1/2 tsp. vanilla

Preheat oven to 350 degrees. Grease 2 large cookie sheets. In bowl,
beat egg whites till stiff, but not dry. Add sugar, one Tbsp. at a time,
and continue beating until smooth and glossy and sugar is dissolved.
Fold in chocolate and vanilla. Drop by rounded teaspoonfuls onto cookie
sheet~. Bake 15 minutes. Cool on wire racks. make 5 dozen. Only 10
calories each.
-13- Bristol, Wise.

•

Mi)l:softened butter (margarine) and softened cream cheese with flour.

Miiweifand cfilllseveral hours or overnight. Roll out and cut into 4
jnch squares. Place about a tablespoon of pie filling iri center of each
square and fold 2 corners into center. Bake at 350 degrees until browned
lightly. Cool. Store in refrigerator or freezer. (Dust with powdered
sugar or drizzle with frosting if desired).
Judie Morey

APPLESAUCE COOKIES

1/8 tsp. salt

Cream butter; add sugar. Gradually beat in egg yolk and vanilla. Blend
in flour. and sa~t. Chill ?ough. Shape a level teaspoon of dough into
balls; d1p bal~ m egg white and then roll in coconut. Place on a lightly
greased cook1e sheet. make a depression in center of cookie. Bake
at 350 degrees for 5 minutes. Remove from the oven; press down
centers again and bake 5 minutes longer. Cool. Fill with chocolate
frosting.
SNICKERDOODLES

1 lb. cream cheese (2 - 8 oz. pkg.)

3/4 c. margarine
-c. sugar_
1 tsp. baking soda
1 c. WARM applesauce
2 1/-!,1 c. flour

1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. cloves
3/4 c. raisins (optional)
1 c. nuts

Beat margarine and sugar together. Dissolve baking soda in warm
applesauce and add to first mixture. Add sifted flour and spices. Add
raisins and nuts. Mix thoroughly. Drop by spoonfuls onto greased
baking sheet and bake at 350 degrees for 20 minutes.
A Friend

CRACKERJACK COOKIES

1
1
1
2
2

c. butter
c. brown sugar
c. white sugar
eggs
tsp. vanilla

1 1/2 c. flour
1 tsp. baking powder

1 tsp. baking soda

2 c. oatmeal
1 c. coconut

2 c. Rice Krispies
Cream butter well and blend in sugars, beat in eggs, add vanilla. Sift
flour, baking powder and soda together and mix in. Stir in oatmeal
and coconut. Then mix in Rice Krispies. Drop by teaspoonful onto
baking sheet. Bake at 350 degrees 10 to 12 minutes until hicely
browned.
A Friend

ALMOND THUMBPRINT COOKIES

2 c. flour
1/2 c. sugar
1/4 tsp. salt
1 c. butter

Continued............................

3/4 c. grated unblanched almonds
2 tsp. vanilla
butterscotch frosting
chopped pistachio nuts
-19-

Bristol, Wise.

ALMOND THUMBPRINT COOKIES (Continued)

Sift flour, sugar and salt. Cut inbutter with pastry blender until it
resembles coarse meal. Blend in almonds and vanilla. Workmixture
with fingers until a ball of dough is formed, then shape into linch balls.
Place on greased cookie sheet. Make a depressing in center of each
cookie. Bake at 350 degrees about 8 minutes, then remove-and dent
again and bake about 8 minutes longer. Cool. Fill depression with
frosting and sprinkle with nuts. makes 5 1/2 dozen.
Write extra recipes here:

Color TV
Truck Parking

Air Conditioned
2 Miles North of Hwy. 50 on Hwy. 45
Bristol, Wise. 53104

Phone: (414) 857-2396

-20-

Bristol, Wise.

Bristol, Wise.

20 graham crackers
1/2 c .. sugar
1/2 c. margarine
1 can evaporated CHILLED milk

1 (8 oz.) pkg. cream cheese
1 (3 oz.) pkg. lemon Jello
1 c. sugar

Crush graham crackers and mix with 1/2 c. sugar and 1/2 c. melted
margarine. Pat into 9 X 13 inch pan for crust. Whip CHILLED evaporated milk until it is thick, then beat in sugar. Set Jello with 1 c •
. hot water. Refrigerate until jelled, but not firm. In small bowl beat
cream cheese until creamy, then add jelled lemon Jello and whip
together. Add this mixture to the whipped milk and whip together
imtil thick. Pour into crust, and refrigerate. (Best if made the day before you want to serve).
· Caroline Remus

NOBBY APPLE CAKE
3 Tbsp. butter or margarine
1 c. sugar

Le.gg, be.ate.n
1/2 tsp. cinnamon
1/2 tsp. nutmeg

1/2 tsp. salt
1 tsp. baking soda
1 c. s!fteq floiJr
3 c. diced apples
1/4 c. chopped nuts
1 tsp. vanilla

Cream shortening and sugar. Add egg and mix well. Sift dry ingredients
and add to creamed mixture. Stir in diced apples, nuts and vanilla.
Pour into a greased 9 X 13 inch pan. Bake in a 350 degree oven for
40 - 45 minutes. Serve hot or cold with whipped cream or ice cream.
-21- Bristol, Wise.

//0

Florence Nash

FRESH APPLE CAKE

2/3 c. oil
2 c. sugar
2 tsp. vanilla
2 c. flour
1 tsp. soda
ICING:
6 Tbsp. margarine
1/2 c. brown sugar

SHEET CAKE (Continued)

. Pr'eheat oven to 350 degrees. In small sauce pan melt.!_ c;. margarine;
stir inl/4 c. cocoa, then the water. Bring to a boil, remove from
.)leat. Jri Iarge mixer bowl, combine flour, brown sugar, baking soda,
Cinnamon and salt. Add cocoa mixture and beat well. Stir in 1/3 c.
~Eagle B¥andmilk,-eggs. and vanilla. Pour into greased 10 X J 5 inch
jelly. roll pan. Bake 15 minutes or until cake springs back when
lightly touched. In small sauce pan, melt remain~ng 1/4. c: margarine;
stir in remaining 1/4 c. cocoa and Eagle Brand m1lk. Stlr m con. fectioners sugar and nuts. Spread on warm cake.

1 tsp. cinnamon

1 tsp. salt
3 c. finely chopped apples
1/2 c. chopped nuts

1/2 c. coconut
1/2 c. Half & Half

4 1/2 c. I Kings 4:22
(flour)
1 c. Judges 5:25
(butter)
2 c. Jeremiah 6:20
(molasses)
2 c. I Samuel 30:12
(raisins)
2 c: Nahum 3:12
(figs)
2 c. Numbers 17:8
(almonds)

1 c. Judges 4:19
(sour milk)
6 Tbsp. I Samuel14:25
(honey)
6 Deuteronomy 22:6
(eggs)
2 tsp. Amos 4:5
(leaven)
1 pinch Leviticus 2:13
(salt)
II Chronicles 9:9 to taste
(spices)

Cream the butter and blend in the molasses. Sift the baking powder,
flour and salt. Beat the eggs and add the sour milk and honey. Stir.
Add the milk and flour alternately to the creamed butter, mixing well.
Stir in the spices, raisins, figs and almonds. Bake at 350 degrees for
about an hour.
Bernice Stiehr

CHOCOLATE SHEET CAKE

1 1/4 c. margarine or butter
1/2 c. unsweetened cocoa
1 c. water
2 c. unsifted flour
1 1/2 c. brown sugar, packed
1 tsp. baking soda
1 tsp. cinnamon

1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 c. chopped cooking apples

Florence Smith

SCRIPTURE CAKE

1/2 tsp. salt
1 can (14 oz.) Eagle Brand
sweetened, condensed milk
2 eggs
1 tsp. vanilla
1 c. confectioners sugar
1 c. chopped nuts

Continued ........................... . -22-

Bristol, Wise.

Ruth Pitts·

RAW APPLE PUDDING CAKE

Mix oil, sugar and vanilla. Sift flour, soda, cinnamon and salt together; add to the oil/sugar mixture. Add the apples and nuts; stir
and pour into a greased 9 X 13 inch pan. Bake at 325 degrees for 1
hour. Bring icing ingredients to a boil and spread on cake while warm.

SAUCE:
1 c. sugar
2 Tbsp. cornstarch
1 c. boiling water

2 Tbsp. butter
2 or 3 Tbsp. concentrated frozen
orange juice

Cream 1 c. sugar and butter. Add the egg. Sift the dry ingredients
together and add alternately to the c1·eamed mixture with the chopped
apple. Bake 30 minutes at 350 degrees. Serve with the sauce.
Joyce Myers

STREUSEL PUDDING COFFEE CAKE

\

2 c. baking mix (like Bisquick)
1/4 c. sugar
1 egg
1/4 c. oil
STREUSEL TOPPING:
!f2__c_. brQ\¥11 §"llg{olr
2 tsp. cinnamon

2/3 c. milk or water
1 pkg. (3 3/4 oz.) instant pudding
& pie filling (vanilla)

2 Tbsp. butter, melted
1/2 c. finely chopped nuts, if
desired

Preheat oven to 400 degrees. Grease a 9 X 9 X 2 inch baking pan.
Mix all ingredients except topping; beat vigorously for 30 seconds.
Spread in pan. Sprinkle with streusel topping. Bake until a pick inserted in center comes out clean - about 20 - 25 minutes. Serves 8.

-23-

Bristol, Wise.

DUMP CAKE

1 can (21 oz.) cherry pie filling
1 can(21 oz.) crushed pineapple, undrained

1 yellow cake mix, dry
2 sticks butter, melted
1 to 2 c. coconut
1 c. chopped nuts

Layer the ingredients in the order given in a 9 X 13 inch pan. Bake
for 1 hour in a preheated 350 degree oven. It may take a little longer.
Serve with ice cream or whipped cream.
,
- '1\lik!West MediCal
HC>Me<:AR!! ~lSTS

APPLE CRUNCH CAKE
1 c. sugar

l/2 tsp. salt
1 tsp. cinnamon
2 tsp. baking soda

2 eggs

1/2 c. oil
2 tsp. vanilla
1/4 c. water
2 c. flour

24421 75th St. Paddock Lake, Salem, Wise. 53168
Phone: 843-4281

3/4 c. chopped nuts
1 can (20 oz.) apple pie filling

Hwy

Beat sugar and egg together. Acld the oil, vanilla and water. Fold in
tl1e flour, salt, cinnamon and baking soda which had been mixed together. Add the nuts and pie filling. Bake in a 9 X 13 inch pan in a
350 degree oven for about 1 hour. This cake can be frosted or served
with a whipped topping.
A Friend

RHUBARB CAKE

1/4 c. margarine
1 1/2 c. sugar
2 eggs, beaten
2 c. flour

(9rvice

LAWN, GARDEN EQUIPMENT & ACCESSORIES

~

Si~nplicilg

~

13325 Wilmot Road • Kenosha. Wl 53142 • Phone (414) 857·2225

Ziegler and
Income Investing.
When you need income-oriented Investments, you need B.C. Ziegler and
Company. We've specialized in income investme!'ts for more than 84
years. They're our recipe for building you financial future.

z

1/2 tsp. salt
1 tsp. baking soda
2 c. rhubarb (finely chopped)
1 c. sour milk

---

Ziegler

lh~

Qqu1st-Stlllnich Centre
7528 39tt'i Avenue

.-.,nosba" WI 53142
SSS-7411

TOPPING Mix:

3/4 c. brown sugar
1 tsp. cinnamon

OR

1/4 c. sugar
1 tsp. cinnamon
~

_,

~'--'--'----~~c,

Cream the margarine. Add sugar and eggs. Mix in dry ingredients
alternately with the milk and rhubarb. Bake in a 9 X 13 inch pan at 350
degrees for 35 - 45 minutes.
A Friend

CHEESE COFFEE CAKE

2 1/2 c. flour
1/2 lb. butter
1 pkg. dry yeast
Continued............................

4 egg yolks
1/4 c. warm water
4 Tbsp. warm evaporated milk
-24-

Bristol, Wise.
Bristol, Wise.

BRISTOL MOTORS
Quality Cars &: Trucks
1 Mile South of Hwy. 50 on Hwy. 45
Bristol, Wise. 53104
Phone: (414) 857.:.2815
Dick Norman,Owner

•·

2 pkg. (8 oz. each) cream cheese
1 c. sugar

cut butter into flour as for pie. Beat egg yolks; put yeast and sugar
into \\/arm water, let rise a few minutes. Add 4 Tbsp. milk. Add ALL
intoy()l)<s. Then into flour mix. Mix _well. Divide in_l/2. Roll ~ut 1
piece and place in a greased 10 x. 14 mch pan extendmg up the s1_des.
For the filling: Beat cheese, vamlla, egg yolk and sugar. Spoon mto
layer ofdough in pan. Roll second 1/2 of dough and place over filling.
Brush with egg white and sprinkle with 1/2 c. nuts. Let stand ~or 3
hours covered with a cloth. Bake at 350 degrees for 25 - 30 mmutes.
Drizzle with frosting.
Elva Kurtz
CAKE

MERTEN'S BRISTOL GARAGE
Ammco Wheel Ali~nment - Speed Balancing
Auto Repmr - Brake Service
Drums and Rotors Turned
Bristol, Wise. 53104 Highway 45 P.O. Box 64
24 Hour Heavy Duty Towing
Phone: (414) 857-2661
THE HAIR HUT
Meade Walker

1 c. margarine
8 oz. pkg. cream cheese
11/2 ·c. sugar

Ricb Benson
Phone: 843-3024
Hwy. 50 in Paddock Lake

2a
....,_ ....,.

1
4
2
1

1/2 tsp. vanilla
eggs
c. flour
1/2 tsp. baking powder

Cream margarine and cream cheese, add sugar and mix well. Add
eggs one at a time and vanilla. Then add dry ingredients and mix well.
Bake in a tube pan for 1 hour and 10 minutes at 325 degrees •

EDELWEISS FAMILY RESTAURANT

Elva Kurtz

. SHOO-FLY PIE (2 pies)

na,

Open 7
4/~'\
Phone: 843-3078
~
Gerald Powell
~f"'
·
Donna, Mgr.
.
Paddock Lake 24207 75th St. Hwy. 50

LIQUID:
i c. molasses
1 c. hot water

\

ALPADDOCK
INSURANCE AGENCY INC.

Stir together and let stand.
CRUMBS:

State Farm Insurance
24740 Hwy. 50 Paddock Lake, Wise. 53168
Phone: Office (414) 843-4242

1 tsp. baking soda

1/2 c. sugar

1/2 tsP· !Jilking soda
Combine these 4 ingredients.
Line 2 pie plates (8 or 9 ihch) with pie dough. Pour liquid into unbaked
shells.· Sprinkle crumbs evenly on top of liquid. Bake for 30 - 45 minutes at 350 degrees.

Compliments of
PRIDE ABRASIVE, INC.
"Hone with Pride"
Matt Hazlett
19422 - 84th Street, Drawer 340
Bristol, Wise. 53104
Phone· (414) 857-7923

-25-

Bristol, Wise.

Bristol, Wise.

FRESH FRUIT PIE
1 c. flour
1/2 c. powdered sugar
1 stick soft margarine
1 - 3 oz. pkg. blackberry Jello

1/2 c. sugar .
1 c. water
3 Tbsp. cornstarch
2 to 3 c. fresh blackberries
i

Mix first 3 ingredients together and pat into deep pie pan. Bake at 350
degrees for 10 minutes. Mix next 4 ingredients together and bring to
a boil. Cook until thick, about 10 minutes. When cool, fold in the fresh
fruit and pour into shell. Top with Cool Whip or cream. Variations are
made with other berries and corresponding flavor Jello.
Linnea Olson

LEMON SPONGE PIE
3 tsp. flour

pie crust, unbaked
2 Tbsp. butter
1 c. sugar
juice of 1 lemon

2 egg yolks, beaten
1 c. milk
pinch of salt
2 egg whites, beaten

mince meat, syrup and margarine together in a pan and bring to
a boil. Add the eggs and then the pecans and rind. Put into the unbaked pie shell. Bake for 45 minutes in a 350 degree oven.

Cream butter and sugar. Add lemon juice. Stir in flour. Combine
beaten egg yolks and milk and add to the creamed mixture. Add the
pinch of salt to egg whites and beat until light. Carefully fold in.
Bake in a medium oven about 30 minutes or until brown.

Write extra recipes here:

Virginia Brown

BLACK BOTTOM ICE CREAM PIE

9 inch gingersnap crumb crust,
chilled
6 oz. semi-sweet chocolate
chips
1/2 c. whipping cream

GARDEN CENTER AND
I.AIIIDSCAPE CONTRACTORS
5309-75th ST. IHWV 501 KeNOSHA. WISCONSIN 53142
PHONE 1414)694;3775
·

1/2 tsp. vanilla
l pint chocolate ice cream,
softened
1 qt. Vanilla ice cream,
softened, later

Melt chocolate chips in cream; add vanilla. Stir until smooth. Chill
until thickened. Spoon chocolate ice cream into crust; spread_ ~~-4 of
the chocolate sauce over it. Return to freezer. When firm, spuon
vanilla ice cream over chocolate sauce; drizzle remaining chocolate
sauce over top of pie. Freeze. Serves 6.

Etta Berry

MINCE MEAT PIE

1 (9 oz.) pkg. mince meat
1/2 c. light syrup
1/4 c. margarine

Continued............................

3 eggs, beaten
1 c. pecans. coarsely chopped
1 Tbsp. grated orange rind
1 unbaked pie shell
-26-

Bristol, Wise.

-27-

Bristol, Wise.

SERVING
RESTAURANTS • MOTELS -NURSING HOMES

AND
THE SELF SERVICE COMMUNITY
W!Tl-i L.OCATIONS AT

24924-75TH ST.

~-~9,~-?-~~?-.?~ ~-.

68 14-14TH AVE.
RE:NciSHA-. WI

PAOOOC"K LAKE. WI

414-654-1623

414-652-5322

414-843c3000

KENOSHA. WI

Joseph & Ann Rieselmann

PHONE: TREVOR 414-862·2979- ILLINOIS 312·541 -9826

POLISH

SNOW PUDDING WITH LEMON SAUCE

Arum Burgess

1 envelope plain gelatin

3 egg whites, unbeaten

4 tsp. cold water
1 c. boiling water

1/4 tsp. salt
1 tsp. vanilla
2/3 c. sugar

SAUCE:
3 egg yolks
1/3 c. sugar
1/3 c. butter
1 tbsp. lemon juice

GERMAN HOMEMADE COOKING

Sat. & Sun. Breakfast Sam
Lunches llam-lOpm Open 7 days a week
Hosts: Bill and Margaret Gniadek
Bristol, Wise.
FORO -WHITE - NEW HOLLAND FARM EQUIPMENT

1 tsp. lemon rind
1/3 c. whipping cream
Maraschino cherries, optional

Soak gelatin in cold water for 5 minutes. Pour boiling water with it
and stir until dissolved. Set in refrigerator till cool. Add unbeaten
egg whites and salt and beat untillil<e whipped cream. Add vanilla
and sugar. Beat until mixed; pour into a 9 X 9 X 2 inch pan and let
sit several hours. Remove and cut into serving pieces; roll in graham
cracker ~rumbs. SAUCE: Boil first 5 ingredients for 4 minutes, stir
continually; cool. Whip cream and add to it. Serve with cherries if
desired.

BOLENS LAWN &: GARDEN EQUIPMENT

INTERSTATE FARM EQUIPMENT, INC.
1 9805 -60TH STREET
(U.S. HWY. 45 & KENOSHA CO. Kl
BRISTOl., WIS. 53104

Phone: (414) 857-7971

A Friend

FRUIT COCKTAIL TORTE

1 1/2 c. flour
1 tsp; baking powder
1 tsp. baking soda
1 c. sugar
1/4 tsp. salt

&

~[k.:@ @[}u@QD@[f'Qo~ 00@®@~

1 egg
1 can (#2) fruit cocktail, juice too
1 c. brown sugar
1 c. chopped nuts
Continued ........................... .
-28-

Bristol, Wise.

We know our Paint - We have your Color
2800 Roosevelt Road Kenosha
Phone: 657-3783
Bristol, Wise.

(

PADDOCK LAKE AUTO PARTS

~
~--

HWY. 50- PADDOCK LAKE, WI 53168
(414) 843·2451 or
(414) 537-4236

i-r>rt<>1rh~·,.

CHUCK WEYRAUCH
Manager

the flour, baking powder and soda. Beat egg and sugar.
ingredients and fruit cocktail alternately. Pour i~toa 9 X
Cover with brown sugar and nuts. Bake for 45 mmutes at
Serve with ice cream or whipped topping. Serves 6 to 8.
Wilma Miller
1/3 tsp. salt
1 1/2 tsp. baking powder
1 c. raw cranberries (can be frozen)

Paddock Lake 843.f'l381
Hwy. 50, 24804 75th Street
Monday-Friday 8.30·6, Sai(J~day 9-4, Sunday 10·4

THREESOME CRAFT CORNER
24425 75th St. P_addock Lake, Wise.
H<>mern!l.<le Items
Craft &. Craft Supplies
Consignments Welcomed

. 1/2 c. cream
1 tsp. vanilla

Mix first 7 ingredients together and bake at 350 degrees for 30 minutes in muffin tins. This makes 8. Serve with the sweet vanilla
sauce in which the first 3 ingredients are cooked and then the vanilla
is added.

BECKER GUNS &: THINGS
Guns, Hunting Supplie~
Books, Antiques &. Things
Consignments Taken
15401 75th St. Phone: 857-2218
Ed&. Jane Becker
A
FAMILY
RECREATION
CENTER

APPLE OR CHERRY SLICES
8220 - 67th Slreet

Keno1ha, Wlacorusln 53140
Phone: 1 (414) 652-1:1198

BRISTOL RADIATOR SERVICE
Jerry Nash, Proprietor
17711 75th Street Hwy. 50
Bristol, Wise.
Phone: {414) 857-2853

1 c. butter or margarine
1 3/4 c. sugar
3 c. flour
1/2 tsp. salt .

Virginia Brown via Mary Cole
4 eggs
1 tsp. vanilla
1 1/2 tsp. baking powder

2 cans pie filling (cherry, or apple,
or other)
Preheat oven to 350 degrees. Beat all ingredients except pie filling
together until well blended. Dough is thick. Spread 1/2 of the dough
into a greased 9 X 13 inch pan. Top with pie filling. Spread the rest of
the dough on top and bake 45 minutes or until done. While cake is
warm use powdered sugar frosting to form a glaze. NOTE: This recipe
may be halved and baked in a square pan for about 30 minutes.
A Friend

N~-s~~~A~~~s~/nter

2 c. rhubarb, cut in pieces
1 c. sugar

1 Block West or 31 on Highway 50
6903 75th St. Kenosha, Wise. 53140
Phone: 694-3350
Jack Frantal

1 pkg. (3 oz.) red Jello
2· pkg. Dream Whip topping mix

Cook rhubarb and sugar just until tender, and while hot, mash and stir
in Jello. Set aside to cool. Fold whipped Dream Whip into cooled
rhubarb. Pour into the cooled crust and refrigerate.
CRUST:
2 c. flour
2Tbsp. sugar
. Continued ........................... .
Bristol, Wise.

1 I 4 tsp. salt
2 sticks margarine
-29- Bristol, Wise,

RHUBARB FLUFF DESSERT (Continued)

Mix like pie crust and press into 9 X 13 inch cake pan. Bake at 350
degrees for 15 minutes or until golden brown. Cool.
RHUBARB DELIGHT

Cftandy,

A Friend

5 c. rhubarb, finely cut

$elly

1 white or yellow cake mix
1 c. water

1/2 c. sugar
1 pkg. (3 oz.} strawberry Jello

ant!

1/2 c. margarine or butter

fJJ!te(}elttV-e 4-

Gr~ase a 9 X 13 in?h baking pan. Spread the rhubarb evenly in the pan.
Sprmkle rhubarb Wlth sugar, Jello, dry cake mix and then pour the
water over the top of the cake mix. Melt the margarine or butter and
drizzle over the top. Bake at 350 degrees for 40 - 45 minutes.

FRUIT BALLS

1 pkg. dried apricots
1 c. coconut (moist type)
1 c. nuts

Edith Gunter Jacobsen

Anna Burgess

1 lemon rind, grated
4 Tbsp. lemon juice
1 lb. powdered sugar

I c. white sugar
1 c. but~er
3 Tbsp. water

Grind together apricots, coconut and nuts. Add grated lemon rind
lemon juice and powdered sugar. Mix well with spoon. Shape into'
balls the size of marbles. Moisten with orange juice if needed. Roll
balls in granulated sugar.

1 tsp. vanilla
6 regular size chocolate Hershey

bars
chopped nuts

Start cooking sugar, butter and water. When it boils time and cook just
10 minutes. Stir all the time. Take from the fire and stir in vanilla.
Uave ready a greased jelly roll pan. Put cooked mixture in pan and
lay chocolate bars on hot candy. When chocolate is melted spread
and cover with nuts. Break into pieces when chocolate is set. NOTE:
Turn heat down if sugar mixture browns too much, but stir and cook
for just 10 minutes.

Write extra recipes here:

, KNOX BLOCKS

4 pkg. Knox gelatin
3 pkg. (3 oz.) Jello
-

Wilma Miller

4 c. boiling water

---~~+---------- M11-x

aUingredientstogether. Pour into a 9 X 13 inch cake pan. When
well set, cut into blocks.
MARSHMALLOW POPCORN BALLS

2 c. miniature marshmallows
2 Tbsp. butter

Joyce Myers

4 qts. popped corn, lightly salted

Melt marshmallows and butter over low heat. Pour melted mixture
over popcorn in large bowl. Mix thoroughly and form into balls. Amount
, of popcorn may be adjusted to suit taste.
-30-

Bristol, Wise.

-31-

Bristol, Wise.

BUTTERCREAM ICING

1/2 c. butter or margarine
1/2 c. solid vegetable shortening
1/8 tsp. salt
·

1 1/2 tsp. vanilla
5 c. powdered sugar
1/4 c. and 1 Tbsp; milk

a

Cream butter and shortening in large mixing bowl using an eieetrle··
mixer. Add vanilla and salt. Gradually add sugar 1 c. at a time, beating
well at medium speed after each addition. Scrape bottom and sides
of bowl often. When all sugar has been added, icing will appear dry.
Add milk and beat at high speed until light and fluffy. Keep iCing
covered with damp cloth until you're ready to decorate. For best
decorating results, keep icing bowl in refrigerator when not in use•
Makes 3 1/2 c. icing.
GREEN TOMATO JAM WITH RASPBERRY JELLO

5 medium green tomatoes
2 c. sugar

Caroline Remus

1 pkg. (3 oz.) raspberry Jello

Eq1J1ipm1ent - Taxidermy
Co1mpl.ete
of Fishing Tackle
5 am to 9 pm
Sat. &: Sun. 5 am to 5 pm

Blend tomatoes to fine consistency in blender, to make 2 cups. Boil
with sugar for 10 minutes. Stir frequently. Remove from heat and add
Jello. Stir well. Spoon into sterilized jars or refrigerate or freeze.
Makes 2 1/2 c.

Galsis a great
Place to buy a
gift for the guy
in your life.
(414) 843-293'1

Hawkeye Turkey Farm

!l;.:·.'J'

Write extra recipes here:

ATreasure In

'
j\:

ii!

Eatin~

Pleasure

Wholesale - Retail - Gift Packages
West Frontage Road
·
of I 99
l M. N. of
Hwy. 50

11!
d

I'

;ti
I
'

\
-32-

Bristol, Wise.

Bristol, Wise.

Linnea Olson

can .chicken or tuna
can.chicken rice soup
canmushroom soup

1 can Chow Mein noodles
1 small can evaporated milk
1 c. celery, cut fine

. combine and bake in moderate oven about 1 hour
HA~BURGER &

A Friend

RICE CASSEROLE

1 lb. ground chuck
onion; chopped
green pepper, chopped, if
desired

salt and pepper to taste
1 can cream of mushroom soup
2 c. milk, or more
1 c. raw rice

Put lean ground beef in greased skillet, add chopped onion, as much
as you like, and salt and pepper. Stir together over low heat until
meat loses its red color and is crumbly. Butter casserole well and
spread uncooked rice on bottom. Beat canned soup and milk together.
Pour into meat mixture and then pour all over rice. Bake at 350 degrees_for..an hour_or.until rice is tendeT. Add rnQre milk if needed
while baking. NOTE: If canned cream soup is not available, substitute
large can of tomatoes and juice instead of milk.
Wilma Miller

STUFFED PEPPERS
6 medium green peppers
1 lb. ground beef
1/3 c. chopped onion

2 c. stewed tomatoes
Continued............................

3/4 c. instant rice
2 tsp. Worcestershire sauce
salt and pepper
1 c. shredded sharp cheese

-33-

Bristol, Wise.

STUFFED PEPPERS (Continued)

Cut off tops of green peppers; remove seeds and membrane. Precook

?-"r~en pepper cups in boiling salted water for 3 minutes; drain. Sprinkle

.JtHONit

843-2366

m~Ide With salt. Brown meat and onion; add tomatoes,rice, Worcester-

shire sauce, salt and pepper to taste. Cover and simmer until rice is

:4-•IDiiJW..UP ., , .• w.IIW(:.W.

al~ost tender (3 - 5 minutes). Add cheese, Stuff peppers with the ·
mixture and stand upright in a baking dish. Bake uncovered in 350 de"'·

.·WINDOW 10 Jl!llW.TOU

COMPtm ~ KniCU

gree oven about 20 minutes. Sprinkle tops with additional shredded
cheese. Freezes very well.

BANK OF

IURUNGTON

EASY CASSEROLE

Judie Morey

1 envelope onion soup mix
llb. hamburger
1 c. uncooked rice

1 can mushroom soup
1 c. water
1/2 c. grated cheese

DON'T STIR RICE CASSEROLE (Continued)

!Ylix all ingredients except cheese (meat need not be browned). Bake
m covered casserole dish at 350 degrees for 1 hour. Uncover. Sprinkle
grated cheese over top. Return to oven and bake until cheese melts.

Melt m-argarfn-e In baking pan. Add the rest of the ingredients. Bake
covered, at 350 degrees for 45 minutes. Remove from oven and stir.
If it seems dry, add a little water and return to oven, covered for 15
minutes more.

CHICKEN-BROCCOLI CASSEROLE

BROCCOLI CASSEROLE

Denise Dannehl Zirbel

pkg. (1 0 oz.) frozen
1 c. grated Cheddar cheese
broccoli, partially thawed
1 c. milk
1 can mushroom soup
1 c. chicken, cooked & cubed
1 c. Minute Rice
Mix in casserole and bake at 350 degrees for 45 minutes.
1

RICE AND HAM CASSEROLE

Etta Berry

1 1/2 c. cooked rice
1 1/2 c. ham, cooked and diced
1 1/2 c. celery, chopped
1 Tbsp. onion, chopped

1 can cream of mushroom soup
1/4 c. slivered almonds
1/4 c. mayonnaise
1/2 c. crushed potato chips

Mix all ingredients, except potato chips. Sprinkle potato chips on top
of casserole and bake for 35 minutes at 350 degrees.
DON'T STIR RICE CASSEROLE

1/2 c. (1 stick) margarine
1 1/3 c. uncooked rice
(not instant)
1 can Campbell's French onion
soup

-34-

Florence Smith

2 pkg. chopped broccoli, (or

use equivalent amount of
fresh broccoli)
1 egg

Wilma Miller
1 c. Hellmann's mayonnaise
1 medium onion chopped, or dry
minced onion
1 c. grated Cheddar cheese
1 can cream of mushroom soup

Cook broccoli for 5 minutes and drain. Combine rest of ingredients and
add this mixture to the drained broccoli. Pour into a buttered casserole. Sprinkle top with Ritz (or similar) cracker crumbs. Dot with
butter. Bake at 350 degrees about 35 minutes.
HAMBURGER HOT DISH

3 lb. hamburger
chopped onion

2 cans mixed vegetables with
juice
1 can cream of celery soup

Bernice Stiehl"

1 can
1 can
small
extra

cream of mushroom soup
cream of chicken sou13
handful of Minute Rice
chopped celery (optional)

1/2 c. water
1 can (4 oz.)mushrooms, undrained
1 can (4 oz.) sliced water chestnuts, undrained

TOPPING:
2 small pkg. or 1 large pkg. frozen Tater Tots

Continued •..•...•••..•••..•..••.•...•

Brown hamburger and onions. Drain grease. Pour rest of ingredients
in and simmer for 1/2 hour. Pour into casserole. Top with the Tater
Tots. Bake at 350 degrees for 1 1/4 hours.
-35- Bristol, Wise.

Bristol, Wise.

CALICO BEANS

1/2 lb. hamburger
1/2 lb. bacon
1 medium onion, chopped
1 can (15 oz.) butter beans
1 can (15 oz.) kidney beans

Avice Benson
1 can (15 oz.) pork & beans
1/2 c. brown sugar
1/2 c. catsup
1 Tbsp. vinegar
1 tsp. dry mustard
1 tsp. sage (optional)

mixtures together and whip thoroughly. Whip 1 pt. c~.eam and add
mixture. Add lemon juice and vanilla and mix. Place in large·
'""'v"''"u"" (5 to 6 qt.) and add evaporated milk, sweet milk, 1 oz. Rum
eg to taste. Mix thoroughly and refrigerate. Stir well before

mva Kurtz

Brow~ the hamburger, bacon and onion. Add to the beans and mix.

1/2 c. light corn syrup
1/3 c. cream
1 Tbsp. butter

Combme the other ingredients and mix well. Stir into the meat and
bean mixture. Bake for 45 minutes in a 350 degree oven.
GREEN PEPPERS & CRAB MEAT
6 green peppers
2 c. eeoked crab meat

1 1/4 c. light cream
4 Tbsp. butter

Elva Kurtz
1/4 tsp. ground nutmeg
2 Tbsp. cornstarch
1 tsp. lemon juice
1 c. cooked rice

Cut tops off peppers. Remove seeds and parboil 5 minutes. Drain.
Scald cream, add bu~ter _and nutmeg. Mix cornstarch, lemon juice; add
to cream. Cook until th1ck; combine with crab meat arid rice and
spoon into peppers. Sprinkle with paprika. Bake in greased dish for
20 minutes in a 350 degree oven. Serves 4 - 6.
RUSSIAN TEA
1 c. Tang

1/2 c. instant tea with lemon

Wilma Miller
1/2 tsp. cinnamon
1/2 tsp. cloves

coffee flour and salt in small pan. Add corn syrup gradually,
w~ll. Add cream and butter. Simmer for 5 minutes or until
J~~i;l~;.;:-stirring-const-anHy. Serve warm er cold on favorite des~
Hawkeye Turkey Farm
stale bread crumbs
butter or turkey fat
c. chopped celery
, if desired

2 Tbsp. parsley
1 tsp. poultry seasoning

3 tsp. salt
1/2 tsp. pepper

hot water over crumbs. Drain as soon as saturated. Brown onion
celery in fat. Add to crumbs. Add the remaining ingredients.
makes a fluffy light stuffing; spoon loosely into cavity of bird.
not pack or sew up cavity.

and no sugar
Mix together and store in a jar. Use 2 tsp. per cup of hot water. *For
sugar-free Russian Tea use 1 tub of sugar-free Tang (amount used for
2 qt. of Tang). Other ingredients remain the same. But use only about
3/4 tsp. of the mixture for each cup of hot water.
EGGNOG
1 doz. eggs, separated
1 c. brandy
1 c. Gin
2 c. sugar
1 pt. cream

Write extra recipes here:

Judie Morey
1 tsp. lemon juice
1 tsp. vanilla
nutmeg
2 cans evaporated milk
1 qt. sweet milk
1 oz. Rum

Whip egg whites with 1 c. Brandy 2 to 3 minutes. Beat in 1 c. sugar
and 1/4 tsp. '";fdt. Set aside. Whip yolks with 1 c. Gin, adding liquor
slowl~ so as not to curdle, and 1 c. sugar. (No salt). Mix white and
Continued............................ -36- Bristol, Wise.

-37-

Bristol, Wise.

OVEN TEMPERATURE CHART

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 250degrees- 325 degrees
. . . . . . . • . . . . . . . . . . . . . . . . . . . . . . . .... 325 degrees · 375 degrees
hot •.•..... , . . . . . . . . . . . . . . . . . . . . . . . 375 degrees · 425 degrees
• . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .425 degrees •·450 degrees
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 450 degrees · 4 75 degrees
Minutes
50,60
20·30
12-15
20-25
30-40
25-30
50-60
30-40

400
400
450
3.00.

10-15
8-.12
8-12
10-15

400
400
400
350

60
60

325
325
350
375
350
375
325

25
25-30

45-60
20-30
60-90
20 min. to
25 min. to
30 min. to
40 min. to
30 min. to
35 min. to

lb.
lb.
lb.
lb.
lb.
lb.
35 min. to lb.
25 min. to lb.
25 min. to lb.
20 min. to lb.
25 min. to lb.
20 min. to lb.

. ..

..
..
..

..
..

300
300
300
350
300
300
325
350
350
275
300
375

MISCELLANEOUS

Custard cup . . . . . . . . . . . . . . . . .
casserole ............. .

Souffle ................... .
Baked potato . . . . . . . . . . . . . . . .
Baked beans . . . . . . . . . . . . . • • . •

Timbales . . . . . . . . . . . . . . . . . . .
R"ice Pudding . . . . . . . . . . . . . . . .
Scalloped potato . . . . . . . . . . . . . .

20-30
45-60
50-60
60-90
6 hours
35-45
50-60
60-90

-a-

F•

F.
F.

Temperature
. . . . . . . . . . . . . . . . . . . . . . 400
. . . . . . . . . . . . . . . . . . . . . 400. . . . . . . . . . . . . . . . . . . . . 450
. . . . . . . . . . . . . . . . . . . . . 400
. . . . . . . . . . . . . . • . . . . . . 425
. . . . . . . . . . . . . . . . - .... 400
. . . . . . . . . . . . . . . . . . . . . 350
. . . . . . . . . . . . . . . . . . . . . 325

35-45
25-40
. . . . . . . . . . . . . . . . . . 10-12
!t!e-,-, •. , -.- ,-,-,........ , -~ . , -.•.• ---1-0,tS

Cu~tard

F.
F.

.....................
.....................
...... - . . . . . . . . . . . . . .
.....................
.... _, . . . . . . . . . . . . . . . .
.....................
.....................
........ - . . . . . . . . . . . .

300
300
325
400
350
300
325
375

TIME CHAHT FOR fl_OA::.IS

TABLE FOR DRIED FRUITS

Kind:
.
Minutes per lb. after searing:
Beef- rare- 10- H .... medium- 17-22 .... well done - 23-30
··
Veal; pork, lamb- well done- 30 .... Cured pork- well done- 40-55

About 40 minutes
About 30 minutes
About 45 minutes
About 45.mirwtes

Broiling: Remove any extra fat from the meat and grease the broiler with some of
Broil the meat over a clear fire or under a gas or electric burner. Sear it on both sides
cook it half of the required time on each side.
Pan broiling: Heat a frying pan very hot and grease it, by rubbing with a little faLSear.
meat on both sides, then cook more slowly until do.ne. Season. Keep free from fat.

Kind of Meat:
Time in Minutes;
Beef steaks- 1-inch thick . . . . . . . . . . . . . . . . . . . . . . . . . . . . Rare or medium. 8-10
1 1/2-inch . . . . . . . . . . . . . . . . . . . . . . . . . . . . Rare or medium, 10-15
2-inch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Rare or medium, 18-25
Pork chops, thin - 8-10 . . . . Lamb chops, rib - 6-8 .... Loin or shoulder - 8:10
Mutton chops 1-inch thick- 15-20 .... Veal cutlets, very thin- 6-8 .... Chops- 10
Sauteing or pan frying: Remove any extra fat and dip the meat in crumbs, egg and
crumbs- again (or use a mix-tlJr-e or-c-orn meal af!d crumbs), cook 25- to :fl--·rnirrrr~~.,.-m-,.,.
small amount of fat in a frying pan, browning first on one side then turning, seasoning
with salt and pepper, and browning on the other. Example: breaded veal chops.

..........
..........
..........
..........

1/4 c.,for each c. fruit
1 Tbsp. for each c. fruit
1/4 c. for each c. fruit
2 Tbsp. for each c. fruit

.
.
.
.

SAUCES

TIME TABLE FOR BROILING AND PAN BROILING

::l·

Amount of Sugar or Honey

Cooking Time

Thickening
Material

Seasoning
(salt)

1 Tbsp. flour ...
1 c. milk
2 Tbsp. flour ...
1 c. milk
3 Tbsp. flour ...
1 c. milk
4 Tbsp. flour ...
4 thick. . . . . . . . 1 c. milk
No. 1 sauce for cream soups.
'·""~~c.;.:;::.' -.:csauce-fcircreamea of scallopooCisnes or gravy.
No. 3 sauce for souffles.
· No. 4 sauce for croquettes.

Tender Meat Cookery: Roasting: Skewer meat into shape, lay on a rack in a meat pan and
put pieces of the meat fat in the bottom of the pan. Place in a hot oven, 500 degrees F.,
on the upper grate for 10 minutes to sear meat; season with salt and pepper, remove to
the lower grate of oven; lower temperature to about 300 degrees F.; baste occasionally
until done. Add hot water if necessary for basting.

.
.
.
.

Minutes
Steamed

Temperature
Time (Min.!
450 degrees to 460 degrees . . . . . . . . . 12-15
:150 degrees to 400 degrees . . . . . . . . . 45-60
360 degrees to 400 degrees . . . . . . . . . 40-60
380 degrees to 400 degrees . . . . . . . . . 20-40
300 degrees to 360 degrees . . . . . . . . . 50-60
300 degrees to 350 degrees . . . . . . . . . 40-60
275 degrees to 325 degrees .. . . . . . . . 3-4 hours
380 degrees to 390 degrees . . . . . . . . . 10·12
350 degrees to 375 degrees . . . . . . . . . 18-20
300 degrees to· 350 degrees . . . . . . . . . 45-60
250 degrees to 300 degrees . .. .. .. .. 40-60
40.0 degrees to 425 degrees . . . . . . . . . 20-25
400 degrees to 500 degrees . . . . . . . . . 20-40
350 degrees to 450 degrees . . . . . . . . . 35-40
400 degrees to 425 degrees . . . . . . . . . 25-30

TABLE FOR COOKING CEREALS
Water
Cream of wheat, t cup .
Corn meal, 1 cup. . . . .
Rice, 1 cup. . . . . . . .
Hominy (coar;,e} . . . • .
(fine). . . . . . .
Rolled oats, 1 cup. . . .
Cracked whe~t. 1 cup. .

. . . . 1 1/2 tsp.
. . . . 1 1/2 tsp.
. . . . 1 tsp.
. • . . 1 tsp.
. . . . 1 1/2 tsp.
. . . . 1 tsp.
. . . . 1 tsp.

4c.
.. ... ..
4c.
.. ... ..
3c.
.. ... ..
Sc.
.. .... ·
4 c.
. ..... .
21/2c . . . . . . . .
4-c.
. ..... .
·b·

2 Tbsp.
2 1/2 Tbsp.

1/2 tsp.
1/2 tsp.
1 tsp.
1 tsp.

VEGETABLE TIME TABLE

TEMPERATURES FOR BAKING FLOUR MIXTURES
Food
Baking powder biscuit . . . . . . . . .
Bread . . . . . . . . . . . . . . . . . . . .
Butter cake, loaf . . . . . . . . . . . . .
Butter cake, .layer . . . . . . . . . . . .
Cake. angel. . . . . . . . . . . . . . . . .
Cake, sponge . . . . . . . . . . . . . ; .
Cake, fruit . . . . . . . . . . . . . . . . .
Cookies, thin . . . . . . . . . . . . . • .
Cookies, molasses . . . . . . . . . . . .
Cream puffs . . . . . . . . . . . . . .. .
Meringues ................. .
Muffins (b. p.) . . . . . . . . . . . . . .
Pie CIUSt • • • . • • . • • • . . • • . • • •
Popovers . . . . . . . . . . . . . . . . . .
Rolls . . . . . . . . . . . . . . . . ·.... .

1 Tbsp.
1 1/2 Tbsp.

Time in
double boiler
40 minutes
31/2 hours
40 minutes
3 hours
2 hours
1 hour
4 to 6 hours

Asparagus, tied in bundles . . . . . . . . . . . . . . . . . .
Artichokes, French . . . . . • . . . . . . . . . . . . . . . .
Beans, Lima, depending on age . . . . . . . . . . . . . . .
Beans, string. . . . . . . . . . . . . . . . . . . : . . . . . . .
Beets, young with skins on . . . . • . . . . . . . . . . . .
C<ibbage, chopped, cut sectional. . . . . . . . . . . . . .
Cauliflower, stem down . . . . . . . . . . . . . . . . . . .
Carrots, cut across . . . . . . . . . . . . . . . . . . , . . . .

Chard .............................. .

_______,~C.---- ...

Celery, cut in lengths 1/2 inch . . . . . . . . . . . . . . .
Corn, green, tender . . . . . . . . . . . . . . . . . . . • . •
Cucumbers, peeled and cut . . . . . . . . . . . . . . . . .
Eggplant, whole . . . . . . . . . . . . . . . . . . . . . . . .
_O_nio_ns_ •.. ·- -·-· ........•...•............
Parsnips . . . . . . . . . . . . . . . . . . . . . . . . . . . . · ·
Peas, green . . . . . . . . . . . . . • . • . . . . . . . . . .. .
Peppers . . . . • . . . . . . . . . . . . . . . . . . . . · .. · ·
Potatoes, depending on size . . . . . . . . . . . . . . . . .
Pulnpkin, in cubes . . . . . . . . . . . . . . . . . . . . . . .
Potatoes, sweet . . . . . . . . . . . . . . . . . . . . . . . . .
Salsify . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Spinach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Squash in cubes. . . . . . . . . . . . . . . . . . . . . . . · ·
Tomatoes, depending on size . . . . . . . . . . . . . . . .
Turnips, depending on size . . . . . . . . . . . . . . . . .
·C·

30
40
20-40
15-45
45
10-20
20-30
20-30
60-90
30
5-10
20
30
4.5
60
20-40
20-30
20-40
30
40
25
20
20-40
5-15
30-60

45-60
60
60
60
25
40
90
45
15
30
40
6.0
75
35-50
30
60
45
40
45
30
50
50

70-90

20
40
45

6Q
75
30
45-60
60
45-60
60
15-20

Mt:A;:>UKt:IVIt:l\ll C>, t:UVIV A.Lt:l\11 C> A.I\IU Mt: I Kll.;

Measure
1 Tbsp.
2 Tbsp.
1 jigger
%cup

1/3 cup
'h cup

1 cup
1 pint
1 quart
1 liter
1 oz. (dry)
1 pound
2.21 pounds
To Convert from
teaspoons (tsp.)
tablespoons (Tbsp.)
fluid ounces (fl. oz.)
cups (c)
pints (pt)
quarts (qt)
gallons (gal)
cubic feet (ft3)
cubic yards (yd3)
milliliters (ml}
liters (I)
liters (!)
liters (I)
cubic meters (m3·,
cubic meters (m3)

TIME ANDTEMPERATUREREQUIRED FOR CAKE BAKING

Equivalent
3 tsp.
1 oz.
1% oz.
4 Tbsp.
5 Tbsp. plus 1 tsp.
8 Tbsp.
16 Tbsp.
2 cups
4 cups
4 cups plus 3/2 Tbsp.
2 Tbsp.
16 oz.
35.3 oz.

. . . . . . . . . . . . . . . . . . . . . . . . . 275-325 degrees - 40 minutes to 1 hour
. . . . . . . . . . . . . . . . . . . . . . . . . . 325-350 degrees - 40 minutes to 1 hour
._ . . . . . . . . . . . . . . . . . . . . . . . . . • . 350-375 degrees - 15 to 25 minutes
•.•.•....•.....•............... 375400 degrees · 20-30 minutes

14.8 milliliters
29.6 milliliters
44.4 milliliters
592 milliHters
78.9 milliliters
118.4 miHilit~rs
236.8milliliters ·· ·
473.6 milliliters
947.2 milliliters
1 ,000.0 milliliters
28.35 grams
453.59 grams
1.00 kilogram

THE APPROXIMATE METRIC CONVERSION
To
milliliters {ml)
mil.liliters {ml)
milliliters (ml)
liters (I)
liters (I)
liters (I)
liters (I)
cubic meters (m3)
cubic meters (m3)
fluid ounces (fl oz)
pints (pt)
t:Juarts {qt)
gallons {gal)
cubic feet {ft3).
cubic yards (yd3)

that is to be rolled is much easier to handle after it has been in a cold
ihis keeps the dough from sticking, even though it may be soft.
·
'~''!'-'"'"• •uu• soft dough may require more flour and too much flour makes cookies
; in rolling, take out on a floured board only as much dough as can be
Flour the rolling pin slightly and roll lightly to desired thickness. Cut
and keep all trimmings for the last. Place pans or sheets in upper
cookies carefully while baking to avoid burning edges.
sugar on cookies, try putting it into a salt shaker. It saves time.

Multiply by

5
1.5
30
0.24
0.47
0.95
3.8
0.03
0.76
0.03
2.1
1.06
0.26
35
1.3

CANDY THERMOMETER HINTS
To check candy th~rmometer accuracy, let stand 10 minutes in boiling water. Thermom·
eter should read ;i12 degrees; if there is any variation, subtract or add to make the same
degree of allowance in testing candy.
Thread . . . . . . . . . . . . . . . . . 230 degrees to 234 degrees
Soft ball . . . . . . . . . . . . . . . . 234 degrees to 238 degrees
l'vlcci'•Jm ball . . . . . . . . . . . . . . 238 degrees to 244 degrees
Fir;,-, ball . . . . . . . . . . . . . . . . 244 degrees to 248 degrees
Hard ball . . . . . . . . . . . . . . . . 248 degrees to 254 degrees
Very hard ball . . . . . . . . . . . . . 254 degrees to 265 degrees
Light crack . . . . . . . . . . . . . . . 265 degrees to 285 degrees
H;·rr~ crack . . . . . . . . . . . . . . . 290 degrees to 300 degrees
TEMPERATURES IN CANDY MAKING
Fudge, opera creams, penuche and cream candies
234-236 degrees, soft ball
Fondants (mints, ezd ................. 234-236 degrees, soft ball
Marshmallows . . . . . . . . . . . . . . . . . . . . . . . 238-240 degrees, soft ball
Caramel mixtures . . . . . . . . . . . . . . . . . . . . .246-252 degtees, firm ball
Taffies. . . . . . .
. . . . . . . . . . . . . . . . . . . :254-270 degrees, hard bali
Butterscotch. . .
. . . . . . . . . . . . . . . . . . . :280-300 degrees, crack
Brittles . . . . . . . . . . . . . . . . . . . . . . . . . . . 290-310 degrees, hard crack
Boiled frostings:
1 egg white to 1 c. sugar - 238-242 degrees. soft ball or thread
2 egg whites to 1 c. sugar- 244-248 degrees, soft ball or thread
3 egg whites tu 1 c. sugar- 254·260 degriles, firm ball or long thread.

FOR THE COOKIE JAR

ROAST TURKEY
and. truss turkey; brush skin with cooking fat. Place breast up on a rack in a
C"::;il\a·!ffiw-iornncl:lllin-:-Co"ver·-rurrk•ev-with- fat~moistened -cheesecloth, large enough to cover
on all
in preheated oven, 325 degrees F. Do not sear;
, do not cover. Basting is unnecessary, but if cloth dries during cooking,
drippings in pan~ When meat thermometer registers 190 degrees F. (20
turkey should !Je done) test for doneness. Press fleshy part of drumstick
rs; meat should feel very soft; or move drumstick up and down; it should
or twist out of joint. Roasting Time (stuffed ready-to~ook weight):

4 to. S-Ib. turkey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . • 3 to 4 hours

ato 12-lb. turkey

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 to 5 hours
12 to 16-lb. turkey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 to 6 hours
1§. 20-lb. turkey . ·. . . . . . . . . . . . . . . . • . . . • . . . . . . . . . . . . . . . 6 to 7% hours
20 to 24-lb. turkey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7% to 9 hours

to

Roasting Time and Temperature (whole turkeys):
Ready-to-cook
Weight

Total Time
Hours

Oven
Temperature

8 to 10 ........................ 325 degrees F..................... 4 to 4%

10 to 12 ........................ 325 degrees F..................... 4 Y:z to 5
12 to 14 ........................ 325 degrees F•••••••.•••.........• 5 to 5%
I~

to
to
18 to
20 to

1.6 •••••••••••.....••....•• 325 degrees
18 ........................ 325 degrees
20 ........................ 325 degrees
24 ........................ 325 degrees

F•••.••..•••.....••... 5% to 6
F ..................... 6 to 6%
F .................... 6% to 7%
F ..................... 7% to 9

. ·- --~~t~-:~tlj!~ey_ isroasted unstuffed, reduce time approximately 5 minutes per pound.
(Half Turkeys)
3% to 5 ................. , ...... 325 degrees F ..................... 3 to 3%~ to 8 .......................... 325 degrees F ..................... 3% to 4
to 12 ....•.•.•.•.•....•.....•. 325 degrees F ........•.•.•.....•... .4 to 5
(Foil Wrapped Turkeys)
1 to 10 ........................ 450 degrees
12 to 12 · · · ..................... 450 degrees
450 degrees
16 to ~g
· · · · · · · • · · · · · · .......... 450 degrees
20 to
24
to
........................ 450 degrees

g

····....................

F .................... 2% to 2%
F ..................... 2% to 3
F ..................... 3 to 3%
F .................... 3% to 3%
F .................... 3% to 3*

·d-

-e-

l

!I

H'I"Un:t:LJJI:J''I:r

VUDV I I I U

1 rVI''IV

1 squ_are (1 oz.) chocolate equals'3 tablespoons cocoa plus 1 tablespoon vegetable shortening.
1% cups (approximately) all-purpose flour equals 2 cups cake flour.
2/3 cups honey equals 1 cup sugar plus 1/3 cup of water.
1 package (8 to 9 oz.) macaroni or spaghetti equals 4 to 5 cups cooked.
1 cup raw rice equals 3 cups of cooked rice, approximately.
1 Y, cups corn syrup equals 1 cup sugar plus 1/2 cup of water.
2 tablespoons flour (for thickening) equals 1 tablespoon corn starch.
2 cups ground meat (tightly packed) equals 1 pound.
3 cups ground meat (loosely packed) equals 1 pound.
2Y:. cups raisins equals 1 pound.
3 cups coarsely chopped nuts equals 1 pound.
1 cup sweet milk equals 1 cup sour milk plus 1 teaspoon soda.
Y:. teaspoon soda plus 1 cup sour milk equals 2 teaspoons baking powder.
2 cups equal 1 can (tall)
2Y, cups equals No. 2 can
3Y, cups equals No. 2'12 can
1 lemon (medium) equals 3 tablespoons juice
1 orange (medium) equals Y, cup juice
2 Tablespoons sh'}'l;,ning equals 1 ounce.
TABLE OF MEASUREI\ilf:NTS AND ABBREVIATIONS

t. or tsp . . . . . . . . . . . . . . . . . teaspoons
T. or Tbsp . . . . . . . . . . . . . . tablespoons
c . . . . . . . . . . . . . . . . . . . . . . . . . cup
pt . . . . . . . . . . . . . . . . . . . . . . . . . pint

fr: :: :: :: :: :: :: :: :: :: :: :: p~~~J

, Salads, meats, soups, gamishings.
to green salads.
- Gives
to meat poultry, eggs, Flavors jams, jellies.
veal, lamb, stuffings. For all poultry. U;,ed in wine cups and
sage, pork,. veal, lamb, for all poultry. Can be added to cream

.
- L~aves used for seasoning. Rid1 meats and fish dishes.
- Sausage, pork, veal, lamb, poultry. Tea_ is generally refreshing.
- Traditional flavourer of beans, egg d1shes, cream sauces, poultry.
te for pepper,
t .., .. s,,vr.rv- Stronger than Summer Savory. Egg dishes, cream sauces, all poultry,
- Leaves used like chives. Bulbs have mild onion flavor.
Sorrel - Used in moderation with spinach and lettuce. Salads.
Tender young leaves used to add interest ~o bake~ ~ish, meat pie, o: omelet.
.,,,,,.,nr.n- For salad dressing, fish, poultry, shell f1sh. Delicious when used m sauces.
Use cautiously with all meats, game, fish. Used in teas as a sedative.
:f:l.EJriJ_tea.[)rie<JfJ()\IVer arran9.ements.
COOKING FOR A CROWD

3 t . . . . . . . . . . . . . . . . . . . . . . . . . 1 T.
16 T . . . . . . . . 1 c. (4 T.-Y. c.; 8 T.- Y, c.)
2 cups . . . . . . . . . . . . . . . . . . . . . 1 pint
2 pints .... _ . . . . . . . . . . . . . . . . 1 qt.
4 qt . . . . . . . . . . . . . . . . . . . . . . 1 gal.

n"<"'""''"

of the year rules the food choices to a degree. Also variety in flavor, texture,
and form. Plan best use of refrigerator space. Decide type of service, buffet, family
or served plates with waitresses.
AMOUNTS OF FOOD NEEDED FOR 25 ·50- 100

MEASURE OF FRUITS AND NUTS
1 pound dates me~sure about 2 cups
1 pound raisins, prunes, dried apricots, dried peaches, dried pears or dried figs measures
about 3% to 3Y:. cups
·
1 pound dried apples measure about 5 cups
1 pound cut-up candied fruit peel measures about 3 cups
1 pound shelled a:monds or Brazil nuts measure about 3 cups
1 pound shelled \Vulnuts or pecans measure about 4 cups
HERB PLANTS FOR FLAVOR AND FRAGRANCE
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.

Basil (sweet) · Use with mushrooms, in egg, cheese, and fish dishes.
Basil (perenmal) ·For flavoring eggs, fish, eggs, game, meats, shellfish, salads.
Catnif?- Leaves used in preparing herb teas. A tidbit for kitty.
Ch~rvil- Young leaves, fresh and dried, used for culinary flavoring.
Ch1~es- Use·,Av;re mild onion flavor is required. Cheese, eggs, sauces, and salads.
Conander- \c;·•)und seeds used in breads, cookies, cheese.
Cost!'lary- Fresh leaves are used in beverages, meats, poultry, and herb teas.
Garlic- Used for garlic bread, salads, sauces, soups, spaghetti and meats.
Hyssop · Tem~;;' young leaves used in flavoring fruit cocktails, pies, salads, soups and
stews.
Lavender -_Fiavo.-ing for beverages and jellies. Tips used for perfumes.
Sweet Maqoram - For flavoring salads, meats, stuffings, fish and poultry.
Orange B_ergarrlOnt Mint- Use in meat cookery, mint jelly and iced beverages.
~eppermmt t c:r a garnish, fruit cocktails, cold beverages, salads. Tea good for digestion.
Pineapp_le Mint- Aromatic, refreshing odor. Used in meat cookery.
Spearmmt- For flavoring fruit drinks, iced beverages, jellies and meat.
Oregano - SpAghetti sauces, Mexican dishes, shellfish, salads, meats.

·Food

25

50

100

2 #10 cans

4 #10 cans

Plain can beans
Dried

6-1 lb. cans or
1-10 lb. can
Same as above
31bs.

61bs.

12 lbs.

Beans, string
fresh
frozen
canned

5-6 lbs.

10-121bs.

20-24 lbs.

5-12 oz. pkgs.
5 #2 cans or
1 #1 0 can

3-40 oz. pkgs.
2 #10 cans

6-40 oz. pkgs.
4 #10 cans

Cabbage shredded
for slaw

4 lbs.

81bs.

16 lbs.

6-3 oz. cans
-1 4/-10-can
5-12 oz. pkgs.

2 #10 cans

4 #10 cans

5-40 oz. pkgs.

10-40 oz. pkgs.

Carrots

6 lbs.

121bs.

24 lbs.

Fruit Cocktail

Corn
--cannedfrozen

··--------------

1 #10 can

2 #10 cans

4 #10 cans

Ham for Baking

10 lbs.

18-20 lbs.

36-40 lbs.

Meat for Meat loaf

5 lbs.

9-10 lbs.

18 lbs.

.Poultry for Roasting

15 lbs.

30 lbs.

60 lbs.

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VLUW \..Onvv·....--c:nT vvv....,.;•rt•"U

To convert favorit~ recipes for slow cookers
REGULAR TIMING
SLOW COOKER
15 to 30 minutes . . . . . . . . . . . . . . . .
.1% to 2% hours on high* or4 to 8 hours on low*
35 to 45 minutes . . . . . . . . . . . . . . . .
. . 3 to 4 hours an high* or 6 to 10 hours on low*
50 minutes to 3 hours . . . . . • . . . . . . .
. . 4 to 6 hours on high* or 8 to 16 hours an law•
*High = 275 to 350 degrees F
*Law= 180 to 190 degrees F. (pots vary)
TO TEST COOKER TEMPERATURE-TIMING Fill cooker half full of cold tap water. Heat, covered
on high for 2Y, hours. If water boils in less time reduce recipe cooking time. If it takes more than 3
hours to boil add cooking time.
FOR SAFETY Use pot in a safe place where cord is up out of the way. Never store food in crockery
pot. Sudden temperature changes can crack ceramic liners. 180 degrees F. is a minimum safe
cooking temperature. Read and use cooker instructions carefully. ~
TO SERVE CROCKERY COOKING Garnish with parsley, carrot curls. crushed corn chips, tomatoes,
sauces. olives. piroentoes, mint leaves. lemon or orange slices.
ADDITIONAL CROCKERY COOKING HINTS Use a timer for starting pot and cooking when you
aren't around; Crossed strips of folded aluminum foil under roast will let you lift it quickly and
safely to serving dish; Most recipes for low temperature can be prepared in half time on high; A
slow pot is excellent for fondues, dips, hot punch, sauces, and as a bun warmer.

MICROWAVE COOKING PRINCIPLES:
High water content foods cook more rapidly than those with less.
The mass-density of a food is related to cooking time required.
"Standing" time is necessary for dense foods as meats. Cakes need rest time, too.
Such meats a:; roasts increase in temperature for a time during "standing".
Less lea\lening is required fo_r som"t b!l!>ecl iWTJs ~~s tJisc<Jits, muffins, etc. The "rapid" heat makes
rapid expansion.
~
~
6. Some foods rise more than in the conventional oven.
7. Foods need rotation by hand or mechanically to avoid the hot spots in the oven cavity. Hot soots
can be utilized for some food items.
8. The container shape is more important for some foods than others.
9. Never use metal containers or trim in microwave oven~
10. Never operate an empty oven -it can damage the magnetron.
11. Rapid cooking or expansion causes ...eruptions" in certain foods.
12. Coverings during cooking prevents excess moisttJre loss and spatters.
13. Paper line cake pans to lessen sogginess around the edge. Cakes require "resting" time.
14. One cannot rely on conventional tests for done ness in some foods. Follow oven instructions for
time and tests.
15. Use a container that radiation readily penetrates.
16. Time management and temperature for microwave food preparation is different than the traditional ways.
ADDITIONAL USES
1. Warm pancake-waffle sy fliP
9. Heat baby bottle.
2. Clarify sugared honey.
10. Reheats leftovers without warmed over flavor.
3. Heat. pie and hot ice cream ala mode.
11. Freshens bread.
4. Dry herbs- mint, parsley, onion, pepper, 12. Baked foods need less leavening.
sage, etc.
13. Dries flowers.
5. Peel tomato or peaches · split skin.
14. Dry decoupage - painting.
6. Warm citrus fruits for more juice.
15. Dry girdle or panty hose.
16. Easy for a child to learn and use.
7. Melt chocolate, cream cheese, butter.
8. Make jelly, j<;m, preserves, etc.
17. Helps handicapped or elderly.
1.
2.
3.
4.
5.

COOKING TERMS

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1. Beat· Vigorm,,!y by hand or with an electric beater as indicated.
2. 81end - Stir k:•cedients lightly until well mixed.
3. Braise· To cu••k &lowly in hot fat until brown, then add liquid and simmer on top of range.
4. Broil- Follow directions for broiling on kitchen range, charcoal or gas grill.
5. Cream - Beat shortening with a spoon or fork until spreadable consistency.
6. Dredge~ To l.~)<lt w·ith flour, cornmeal, bread or cereal crumbs.
7. Fold -Use i··'ber spatula to lift and fold over ingredients lightly, usually to fold stiffly beaten
egg whites itctc, a batter.
8. Fricassee - Steak or chicken rolled in flour and browned in fat in pan or skillet. Add liquid such
as water or milk and simmer until meat is tender.
9. Marinate- To nllow a food to stand in a liquid such as oil and vinegar, French dressing or seas·
oned vinegar. Til !s improves flavor and tenderizes meats.
10. Pan,broil • To cook meat, usually steak, in a heavy skillet, without fat added. Pour off all accumulated grease in skillet as it collects. Otherwise the steak is fried, not broiled.
11. Poach· To cook in hot liquid, such as water or milk, being careful that food holds its shape.
12. Saute· To c(•c•;, >iowly in a small amount of fat.
13. Sear· To b•,;wn very quickly by intense heat. This increases shrinkage but improves flavor and
appearance.
14. Truss- To tie food with metal or wooden skewers to hold its shape during cooking.

-h-

'

"The Club With a Heart" ·
Burlington llqness
Burlington, Wisconsin

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The Burlington Lioness Club is a communi1y service organization with
Lions and Lioness Clubs all over the world. Our mottq is "We Serve:·
We hold fund raisers throughout the year. Funds earned are returned
to the communi1y as needed.

WHY A UONESS
i'm o Lioness as you can see
But why !s this important. espec!a!ly to rne?
il make~: me feel needed and of use
I con help alleviate suffering, waste and abuse.
I get involved with people in need.
I give of myself and forget about greed.
Fori know that I'm helping in a special way
The deaf and the blind each and every day.
i share and I give in my own fashion
The Love of a Lioness, her time and compassion.
It's a special oppor1uni1y, as you can see
To share my one gift- and that is ME.

Our Lioness Club would like to thank all of those who furnished recipes and t11ose who assisted in publisrling and selling this cookbook.
Happv cooking and ealing.
Compiled by:
Susie Fell - Co-chairperson
Shirley Datzer - Co-chairperson
Roberta l\gnew, Sandy Busch, Gloria Dick, Margaret Henne{
Pat N'eland, Nancy Vaccaro, Bernie Z)lgowicz

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2608-90

Copyright© 1991

By
COOKBOOK PUBLISHERS, INC.
2101 Kansas City Road
Olathe, Kansas 66061-1260

All rights reserved. No part ofthis publication may be reproduced
or tran'it"nPted in any form by any meam, electronic or mech.=tnical, inGi\.Kling photocopy, recording, or any information storage or
retrieval system, without permission in writing from the publisher,
except bv a reviewer who wishes to quote brief passages in connectic;
~' reviG'vV written for inclu:3ior: in u
newspa·
per, or 0 mad cast.

r1
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Recipe for a Good Day
1 bunch ot friendly worcis
2 heoping handfuls of understanding
6 heaping tablespoons of time and
potience (not strained)
1 c. warm personality
1 bottle good humor (not too diy)
Spice of life

Published and Printed By
Cookbook Publishers, Inc.
P.O. Box 1260
Olathe, Kansas66061-1260

Measure words with time.
Patience and understanding.
Mix with personality and humor.
Simmer on low heat. add spice
and serve with love.

~

IL__

THIS t~OOK includes the finest plastic ring binders available,
BUT, like most plastics, the BINDERS CAN BE DAMAGED BY EXCESSIVE HEAT, so A:VOID exposing them to the direct rays of the
SUN, •.: "'' .' ··::;ssive heat such as IN A CAR on a hot day, or on H1!3
top or t;-,c .-:ltd1en STOVE. If not exposed to heat, the b1nders will
last indefinitely.

280!1-90

TABLE OF CONTENTS

Appetizers, Pickles,

l~eiisr18S.

. . . . . . . . . . . . ....... 1

Soups, Salads, Vegetobles . . . . . . . . . . . . . . . . . . . . 9
Main Dishes . . . . . . . . . . . . . . . . . . . . . .......... 27
Breads, Rolls, Pastries ......................... 49
Cakes, Cookies, Desserts ...................... 57
Candy. Jelly, PreseNes ........................ 77
Beverages, Microwave, Miscellaneous .......... 81

2808-90

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FAVORITE R.ECIPES
FROM MY COOKBOOK
Recipe Nam''

Page Number

1 - - - - - - - - - - - - · · ·• · - - - - - - ·

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1------···· . ····--------·-···--·--------·------ -------_
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Appetizers/
Pickles/
Relishes

APPETIZERS, PICKLES, RELISHES

A HANDY SPICE ANG rlERB GUIDE
ALLSPICE-a peE•.-slzed 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 le8vPs and stems of an herb grown 1n the United States arid North Medit<:+
ranean area. Has
"•omatic, 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-th8 clc'ed leaves of an evergreen grown in the eastern Mediterranean countries. Has a sweet, c ·· •'o:·c:eous floral spice note. USES: For pickling, stews, for spicing sauces
and soup. Also use wrth a var·iety of meats and fish.
CARAWAY-the seed of a plant grown in the Netherlands. Flavor that combines the tastes of
i\nise and Dill. Ucr··-:
r:1e cordial Kummel, baking breads; often added to sauerkraut noonsparagus.
CURRY POWDER-a grou,~,d blend of gi:1ger, turmeric, fenugreel' seed, as many as 16 to 20
sprees. USES: For alllndi:m currv recipes such as lamb, chicken, and rice, eggs, vegetables.
and curry puf-fs.
-DILL-the .small, ciLor ;, ~v3d of the diii plant grown in India, having a clean, qromatic taste.USES: Dill is a predominant seasoning in pickling recrpes; also adds pleasing flavor to
sauerkraut potato salad, cooked macaroni, and green apple pre.
M/\CE--the d: :2r':
arou:-.d the nuuneg seed. l's flavor is similar to nutmeg, but wrth a
fragrant, delicate "";8rc:r;ce USES: (Whole) F0r pickling, fish, fish sauce, stewed fruit
(Ground) Delrcious rn baked goods, pastnes and doughnuts, adds unusual flavor to chocolate
desserts.
f\!lARJOR.l\M-a:·
·:i lne r11nt fatnily, grown in f'rance and Ci1ile. Has a minty-sweet Havur.
USES: In beverages, Jell res and to flavor soups, stews, fish, sauces. Also excellent to sprinkle
on lamb while roastrng.
MSG {MONOSODi.U~.~ GUJTAMATE)-is a vegetable protein deciv3tive foe raising the ef!Bctivencs~ of natur::;:
l;dvors. USES: SmaU amounts, 2djusted to Individual taste, can be
added to steaks, roasts. r:hops, seafoods. stews, soups, c.~owder, chop suey and cocl~ed veqelables.
OR~G ..O.NO·-a

nint farr;ily and;_; species o~ :-~1;;rjor0r: of wi··Jich the dried ieav0::: 8! e

use:ci !.o mn.ke sn
: ..:::oning. USES: An ex:~ellen! ;1.::<., c:r.ng for any torn a to dish, especially
pi7za, chili con cqrne, and Italian specialties.
PAPRIKA--a mild, sweet red pepper :yowir1g in Sp.sin, re!l\ra! E'Jrope and the Uniied States.
for hrillranl red color. USES: ,II, colorfcl garnish ior f) ale foods, and
Slightly aromatic
for seasoning
Hungarian Goulash, :>&laG dressings.
POPPY--the seed of a flower grown in Hoiland. Has a rich fragrance anc:l crunchy, nut-like
fiR'.JO:. USES: Excei!Ant as? topp1n;j tor breads. ro:!s aPd cookies. i\iso dsl~cious in b;Jt!ered

APPETIZER CHICKEN LIVER AND EGG SPREAD
y 4 lb. chicken livers
'I large onion
6 eggs, hard cooked

3 to 4 Tbsp. chicken fat'(or
margarine)
Sail and pepper to taste

Food processor directions: Cook livers; cut i!'!o chunks Place ~n food pro<?essor and process until finely chopped. Transfer to m1x1ng ~ow!. Peel on1on and ~ut 1nto
eighths. Process until finely chopped. Transfer to bowl wrth livers, Place eggs 1n container, Using pulse button, or quick on and off motion, coarsely chop eggs. Add to
liver mixture.
1\dd chicken fat (margarine), blending welL Season to taste with salt and pepper. Ci>ili bsiore serving. Yield: About 2 cups.
Lila Grossman

CINNAMON O!P
1 (8 oz,) pkg. cream cheese,
softened
2 Tbsp, milk
'I tsp, vanilla extract

2 Tbsp. brown sugar
1 tsp. ground cinnamon
% lsp, ground nutmeg

Combine all ingredients and beat until smooth. Serve with fr~it slices or cookies. Store in alnighl container in refrigerator. Yield: J\bout 1 cup of dip,
Sandy Busch

GREEK SP!NACH CHEESE
'l lb. Brick cheese, diced
2 (8 oz.) pkg, creom cheese
2 pkg, frozen chopped spinach,
thawed and drained
5 to 6 eggs, beaten
1 good size onion, chopped

4 Tbsp. buff0r or o:ive oil
3/4 c, milk
1 dove garlic
1 tsp. dill weed
Sell and pepper io taste

Cr-3 om ti· 1e crearn cheese with milk; saute onion and garlic in butter or oil. Mix
oil ingredients together and place in greased 9x12 inch pan, Bake uniil puffy and
slightly browned. Cool before cutting.

I'ODdlc;~,

ROSEMAAY--t:~.n ;iGd:J l!1he a CUr'v'G•j ~ins needie) gro'N:l in France, Spain, and l'ortugal, and
having a sweet, fresh taste. USES: in larnb dishes, in soups, stews and to sprinkle on beef
before roasting.
:>;;'.!-<1E--~-lhe leaf c·:·
grovv:~ In Greece, YugosiavL:! o.r;C !-\~har;la. ;-··-1avoi' i~ cor;··q:;iK;id
ceo•.rs and minty. u;:,t:S: f-'or meat and poultry stuffing, sausages, meat loa\, hilmbmgers.
stews and salads.

THYME-the ie2 1
t:·~E~ms of a shrub grov.:n in Fran;;e cmd Spai;~. Has a strong, distinctive
flavor. USES: For ,_. -ui\ry ~Hasoning, in croqueHes, h•'Clssees and fish <iishes. A'so tasty on
fresh sliced ton 1atoes.

1 pkg. Good Seasons Zesty Italian
d(essing

Heat up oil. !Vlix crackers and dressing. Pour oil over and stir. let set for 2 to 3
hours, sti1 ring everv 20 minutes.
Darlene Printz

TURMERIC-a root of the ginger family, grown in lndin, Haiti, Jamaica and Peru, having a
mild, ginger-pepo•'·
USES: As a flavorillt; and coloring in prepared mustard and in combination with must<-"- :
:; ::avoring for meats, dressings, salads.
2808-90

Copynght

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1932 by Cookbook Pubi1Shers Inc

1 C, oil
1 pkg. cys!e:·crac!(ers

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CRAZY MeATBAlLS
(Appetizer)
First pan:

/2 c. bread crumbs
2 lb. ground beef

3eggs
1 pkg. onion soup mix

1

Second pari:

1 c. sauerkraut

1 c. brown sugar

11arge can W''::Ji•c: (:ranberries
1 bottle chm ~,cue',;:; p!us 'V2 bort;e
water
r.,r::.~~

Mix cereals, nuts and pretzels together. Melt butter and add rest of ingredients.
Pour over cereal mixture. Mix and bake in 250° oven for 2 hours, Stir every 15 minutes.
Susie Fell

Combir:f f':sl part and make approximately 70 meatballs. Place in casserole.
,:.c::cc. :~c"J
r:-1our over ~-T:~::r.-.!_tt:::c:ftc:: 8c.: 1(C .r.:ar 2 r-vy__;r:; at 300 o.
Margaret Henney

2 (8 oz.) pkg. cream cheese,
softened
1 pkg. Hidden v.:>::;;:,y original Ranch
dress!ng mix
2 green onions. minced

Flour tortillas
%c. red pepper(! <~sed pimento)
1/2 c. diced celery
1 can sliced ripe olives

!vlix crc;r · '!·,ecse, d:·essing mix, ond onions. Spread on flour torlillas. Top
eoch tortilla with ripe olives, celer; and pepper. Roll tortillas ond chill tor at least 2
hours. Cut off ends and slice.
Gloria Dick

PARTY CRAB SPREAD
11/2 Tbsp. plain gelatin
V• c. cold water
1 can cream of mushroom soup
(undiluted)
1 c. mayonnaise
1 (8 oz.) pkg. cream cheese

1 small onion, minced
1 Tbsp. Worcestershire sauce
'V2 tsp. salt
2 (7112 oz.) cans crabmeat, drained
and flaked
1 c. finely chopped celery

Sotten ge'otin in cold V!OlE>r. Ploce soup, rnayonnoise. cream cheese. onion
Worcostershire, and salt in top of double boiler. Heat over hot water until cheese is
melted. Add gelatin; stir until dissolved. Chill until partly set. Fold in crab and celery.
Turn into a 1 1/2 quart mold. Chill until firm. Serve on crackers or bread rounds.
SusteFsii

PIZZA ROUNDS
1 Tbsp. oregano
1 Tbsp. Worcestershire sauce
1 loaf party rye

1 lb. pork sausage
1 lb. ground beef
1 lb. Velveeta

Brown pmk sausage and ground beef, then add the rest of the ingredients.
Spread on slices of rye bread; put under broiler. Set on cookie sheet to freeze <Jnd
package for later use.
Susie Fell

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PUPPY CHOW

MOCK P.AJE
1 (&oz.) pkg. c.;:,.,;.,r; cheese,
sol1eneci
{i 02. liver SOU'i00C'

1 Tbsp chor.,,,

·i isQ:J. ~ernon juice
·~ tsp. Worcestershire sauce
Dc!sh of s::1!t and pepper

. mfon

c::o!Y10ine creom cheescJ ancJ liver sousage ln srnali bo<v<i, 13eat In en ion, ~emon
juice, vVorcesh,rshire, salt, ond oeppsr vv!th electric mixer. C!iHI for several hours. Top
w'~th cho~~~r)ec:
';,;·.;;-v. Serve \11:\th iV!e-lb<.'~ ioas~ !GL1nds or ctncksrs.

'• ii:.;. ct1uco!aie chips (16 oz. size)
2 c peanut butter
2 .::i!c~~~;; rnaigarine

!'v1e:ict::.:;colate cf1fpc:, peanut butter end o!eo. Pour over cereal; O"")ixweli,
?
cups oowdeied sugar in large paper bag. Put cereal miAiure in bag. Pour 2 rncre
cuos powdered sugar inside and shake well. Store in covered container.

~

3 c, n'if.1{G-d ~ufs

3 G. pretzel sti(;~ts
3 c. Kix
3 c. Rice Chex
3 c. Wheat Chex
1 c. Cheerlos

·1 C~ butter

·l lsp. Accent
1 tsp. salt
1 tsp. celery salt
1 tsp. Worcestershire sauce

'i (13 oz.) box Crisplxorricecere1:.!!
1.! c. powdered sugar

(8 ::J.<,J jcrTfvNHar.d island
dressing
l! pkq. driE>d b""ef or comed beef,
cutup

1 small (6 oz.) jar :>w.Jerkrauf,

droined
2 c. (8 oz.) shredded Swiss cheese

Mix all ingredients. Bake at 350 o for 45 minutes. Serve with rye chips or cocktail
bread.
Susie Fell

2B0&90

3

DIU DIP

STUFFED MUSHROOMS
Clean mt:Dhrcoms and remove stems. Fry 6 slices bacon; dice and drain. Mix
into 8 ounces c:eam cheese and mix until smooth. Stuff mushroom caps. Broil until
broiler until hot.
Ruth Heck

1 Tbsp. grated onion
1 Tbsp. chopped parsley
1 tsp. Beau Monde

o/J c. Hellmann's mayonnaise
% c. sour cream
1 fsp. dill weed

Mix together and let stand for a few hours. Use with fresh vegetables or chips.
Barbara Kumbier

SWISS RYE CHIP APPETIZERS
Vz lb. Swiss ch1>·;;;:;, •;!·:redded

2 Tbsp. mayonnaise (just enough to

1 small onion, \Jiuled
s:~reod

blend)

EASY fRUIT DIP

on Pinohs rye chips. Piace under broiler until they stari io butd:Jie, or

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Romayne Degen

I oz. marshmallow crearn

8 oz. crecrn :;;heese

Mix and serve with fruit.

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8 oz.. Mozzarella cheese, shredded
~..~p

ar·.~·!

1 c.

Hellmann'~·

:,·,z::·,,mnoise

Mix all ingredients together ond heat through in 350° oven for 35 minutes.
~;.~;·;:~-L-~-~nprikn fr:::>r co!!.)L Scr\/C
. 1orfJH~ e_J;;p~ (!use nacho flovorec~ ch~rY).
2,us!e FeH

BARBARA'S DIP

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1 fsp. parsley

% c. cot!age cheese
3/4

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Garlic salttotaste

e:. t\'V:lyonnu!se

HOT CRAB DIP
1 can crabmeat. drained
118 oz . ) pkg. cream cheese
1 Tbsp. minced onion
2Tbsp. milk
V2 c. wine (white)

114 tsp. marjor•;;m
Dash of hot sauce
% tsp. garlic salt
Salt
Pepper

! loot croom cheese and milk un1il melted and smooth. Add remulning ingredief'ts. Slowly simmer until thick, adjusting the consistency with more wine if nece;ssory.
Serve with sesor ne crockeis. Serves 4 to 6.

I

PrepcmJtion time: 10 minutes. Cooking time: 20 minutes.
C'snd coitaQe cheese ond rr>c'yonna!se. Add rest of ingredien1s and m!x well.

Serve GS o dip for fresn vege~oblrJs

I

1 (S oz l jar proc:es" si'Kl;p Americcm
c.d·1ees0 spread
v~.} CO.!\ ,

·~·>'(;tY':~~~ot,

drc1in0d

1/.; c.. cream (half & half) or min"
h '''P· Worcestershire sauce
:'4 ··s(-~, gc~tHc ornriion scdt
i• tsf>. cayenne pepper

(1(~d t!c;k~0, {vr subsiihtfe 1 cc~n
srno!l shrimp)

~ (28 or 31 oz.) rell·ied beans
1 p1{g.
;SB(10C:~:Jng
1 ctn. frozen avocado dip pius 1 c.
som cream, blended together
,1 smu!i ;::an (or 2) chopped green
chilies

l

ec.n chopped ripe olives

!

1 medium to large onion, dlcod
8 o.~. sharp shredded Ci"H3ddar
cheese

Melt the ~; ,_:JicJoses in top of double boiler; add ingredients and crab or
shrimp. Heat·i~J::.;ugr;, then transfer to fondue pot. Serve with cubed French or Italian
bread.
Susie Fell

Using a jelly roll pan, layer the Ingredients according to 1he order of the list.
Serve wi1h taco chips.
Carolyn Schoneck

4

2806-90

5

3. Assemble dip:
A Spread bean dip on a large seNing platter.
B. Top with seasoned avocado mix.
c. Top with sour cream mixture.
D. In sequence, cover with onions, tomatoes, olives, and cheese.

SHRI...,P DIP
1 c. celery, chci.:•p<H:I
1 c. green onio:;, chopped
1 (8 oz.) cream cheese
1 can tiny shrimp, drained

Miracle Whip (enough to make
moist)
A shot of lemon juice

May be seNed chilled or at room temperature. SeNes 16.

Cookie Breuckman

Ellen Miller

SHRIMP DIP
1 (8 oz.) pkt;.
1 tsp.lemonju;ce
~'

cheese

tsp. horserc.~·jk;.h
i\1ix oil ir:

3 t:;p. Ch!H SOU•->3
3 Tbsp. mayonnaise
·1 ccm broken shrirro

REFRIGERATOR P!CKLED BEETS

togeiher Serve with crockers or en ips.
Susie fell

1 (10 oz.) pl<g. i\ozen ;;hopped
spinac~h. thawed and i>quid
squeezed"'.!'
2smallonions, ··':•.•pped
1 pkg. Knorr vegetable soup mix

1 c. sour cream

BREAD At~D BUTTER PICKLES

vegetables c:;, , . c: , ys breoct
J<riene Kerkman

Chopped tomato
Sh:cdded lettuce

1 pkg_ face ~sc:::;'~ --;?'lil":j:.~ rnlx
Chopped onic.
-

Shredded Cheddorchii>fi:S0

ci·1eess. ~our creorr1 and 'fac:o secw:
v,Iiil-, t:1s ,...\r)lon, ·lomc~t;:), !eftc_;ce. •Jnvo~:

·~c,p

r;::.<\:-~._r:~:H

6 qt. cucumbers, cut in 'Vz inch slices
10 sma!l onions
3 green peppers
3c. vinegar

4% c. sugar
3lsp. celery seed
:5!~p. turmeric
11/z tsp. cinnamon

Sprinkle salt on cucumbers, onions and ']reen peppers; let stand for 1 hour.
Bring vinegar, sugar, celery seed, turmeric, nnd cinnamon to a boil. Boil for 1C: minutes. Pock in jars and seal.
Virgie Heineman

1 (8 oz.) pkg. creom cheese
1 c. sour croom

:-.llctr:;:
chlps.

Cook beets >'lith skins till tender; peel and slice. Bring water, vinegar, sugar,·
and p'ckilnq spice to a boil. Boil for 5 to 10 mi1H.1tes. Pour over beets. Putinjars. Different ond con be refrigerated for :3 ro 4 montils.
Virgie Heineman

1 c. Hellmann'Hn.avo
1 small car' water chGslmt!s,
chooped

l'/;~\ crecrn

3 Tbsp. picl<iing spice

1 c. water
·) C. vr;;vagar
1 c. sugar

Sp1(ojr·~o Cf"1 G

c~·lc,:::~s· ~:-::;<!\''~:;

1Nli'h tortHlo

'l v~ qt. water
1 pt. whilo v;negar
-:/: c. conning soli'

11'bsp. mustard seed
'Vi: bulb goriic
4 or 5 celery stick;;
\..:1-,·qr::; onfon~ si~c;E:d
~uncrtaram

·)
ripe 0VO:C.Olc:!O-S
2 Tbsp." ~r;~rnr:r: ]u~·"",e
+:::.p . san
% tsp. pc~pp1.,.
8 oz. sour cream
1/z c. mayonnaise or salad dressing
1 (1Vs oz.) pkg
~easoning mix

!rr 1·:~eontime, !oyer remaining ingrE<i!er,!:::
o·,rr;: ;:-.ic!<.~es. Let ~tc{n<t ~.J:''!CO\'C:r·ad
2
flHf·ldOV.

2

1 c., chopped t::~uck o-!ives

1 c. shredded Cheddar cheese
T01tilla -~hips

1. Peel, pit, and mash avocados in a bowl with lemon juice; salt and pepper.
2. Combine sour cream, mayonnaise and taco seasoning mix in another
bowl.

Nancy VOce:aP'J

~:;ho~ped

lAZY WEftl SWEET DIU. PICKLES
4c. sugar
4c.vinegar

2c. water
1f2 c. salt

1

2808-90

)

-~-~

Use medium size cucumbers; can be quartered or cut in chunks. Scrub pickles
and pack in jars. Add a couple dill heads to each jar (can use dill seed). Solution is
enougll for 4 C!' ::::ts. Combine ~ugor, vir· gur, woier, or1d sal]; bring to a boil. Pour
over pickles an._; ~eal. May be eaten in 3 weeks.
Burlington lioness Club

REFRIGERATOR PICKLES
8 c. sliced pickles

2 Tbsp.

noniocO:·cv~

salt

1 medium onk<
c. green pepper

1 c. vinegar
1 tsp. celery seed
1 tsp. mustard seed
Do$h of garlic powd<i>r (optional)

2c. sugur
<<rcln, i:.>Li~- do 11·Jl j 1r1se. iVHx \Dge1;ter the onion. gree(~ peppd{ .sugor, vineQor; c2ler~'
seed. and mustard seed. Pour over pickle slices and mix. Put into glass iors and store
Hlrefriger<JtOL l.•t 'iCTid tor 241lours before usino.

1 bcK1 crcmberr!H~
1 unpeeleu oppte

orange w!th pee!
1 c.:. sug<:n

Virgie Heinemon

2 c,

~vc~t(;'f'
c:~··l0t)p\~d

p:".:·s r~=

-1 c.

ch·~pp-ed :S\~teet

V2 tsp. groun(i t;~rmeric:
1 ~~2 tsp" ·v,thit·:::

1 c.

r::hu~>ped

1 c. chopped beef
'i c, Cheddar cheese-, chopped

Rip€', oiives, chopped
'i c. mayonnoise

!\1!x togE·t
melted.

celenr

ctic:p~·:;ed o~

e!on

clnd put on toasted cocktoll bread. HGi.')t in rnicrrJV/OVe t.Jnil!
Romaync Degen

•· · ·

FOOD QUANTITIES FOR 25, 50, AND 100 SERVINGS
25

FOOD
Rolls
Bread
Butter
Mayonnaise
Mixed Filling for
Sandwiches
(rneat,
Mixed

50

SERVINGS

SERVINGS

4doz.
50 slices or
3 1-lb. loaves
112 pound
1 cup

8 doz.
1 00 slices or
6 1-lb.loaves
31• to 1 pound
2 to 3 cups

i 112 quarts

.Soup

3
1 1/2 gaL

"1% t:J 2 quarts
31b.
31b.

Glb.
6lb.

3 gal.

6

Sa!ad Droc~ings

1 pt.

2'~c

Meat, PC>v't:-'{ or Fish:
\fVisnr:.:rs (h9:::::-

6"of·; nounds

·; 3 pound[;

H£.~-n'llvJ:qe'

pt.

Msshed ;::et:..:---- ·

2 1h

to 4 quarts

gaL

25- pound::
35 (Jounds
50 io 75 pounds

9 priunds
13 pOWldS

·18 POU"!ds
20 io 3S pounds

13 round2

_::;_·s p~:Junds

'? 1/~-.

1;·, P'~·urds

SO pounds
30 pounds

2V4 gallons
8 112 quarts

4 112 gallo11s
i7 quarts

puun . . Ls

Salads~ Casse~r}les~ V~getab;es~

Potato Salad
Scal!oped Poiciof's

SERVINGS
16 doz.
200 slices or
121-lb.loaves
1 112 pounds
4to 6 cups

5 to 6 quarts

Jarns g._ Pres2'·ves
Crackers

4% quarts
4 V2 querts or
·j ·12x20'' pan
9 lb.
i% gallons
314 galion
314 gallon
1 #iCi

4 heads
6 1/410.
2-~

lb.

-!6--20 !b
2 1/.: gal!ot~3
1 v. gallons
' ~,-4

8 il3£,dS

"!.2Y2lb.
!~

SOUPS, SALADS, VEGETABLES

100

5 g<odi0ilS
2'12 gallons
21/e gallons
4 #10 car:·~
i5 heads
25 !b.
1!7"?0 1t:

CHERRY SALAD
1 can cherry pie filling
1 (20 oz.) can crushed pineapple,
drained
V2 c. chopped pecans

1 can Eagle Brand sweetened
condensed milk
1 (8 oz.) ctn. Cool Whip

Mix condensed milk and Cool Whip together. Fold in remaining ingredients
and chi!l for at least 1 hour.
Carolyn Schoneck

1 head cauliflower
1 head broccoli
•1 lb. tJOCOn
6 oz. shredded Cheddar cheese

V2 sma!! red onion, chopped
2 c. H<71!marm's mayonnaise
1 c, ;;ugar
4 Tb~p. white vinegcr

Cut cauliflower and broccoli into small pieces. f'ry boco:. and crumble: ojd
cheese ond chopped onion. klix 1n eiecl·r:c rn1xer -!ne rnoyonncise, sugar, and vine..
gar. Pour over vegeioble:; and iop wiih bacon; chi!!.
Sus!~

2 ('10 oz.) pkg. frozen cauliflc.ver in
C(V.30SH SCUC<~
~ rrH~<.Hurn

zvcc;hkd, thln!y sl!c'~d

'v4 c. chopped onior;

Fe!i, Elien Miller

2Tbsp. oleo
2. ;nedi:. .ar1 tf.:J:r~ataes, cut in wedge~
V2 t;;:p~ salt

._,.,,_:,.J.ve ot H'!GH unt!! it:ovve-d _t;ut no+ bot /!To t) 1 !;inutes, If
C(JrouseL tE-:arrange poucl-!r-?-::: t.;!""!CG, SE:,t cJ.s:id(;.,
i.§!i"!i veqoi-c:::b!es nn-:;. ·ier':(.ier
)~_JiT. i\,~i(~i"(.'i\ft-'Cf./'3,

3% quarts
2Y~ quart:~

Lemonad8

l_:_\JUlito·/iE>r,

::...::1e.-d :hrouui"L

~y:-_,

to 6

ton--toioc;·::;

:!if;nJtc~.

cg ·i~J

Sft' t".~cfore

a·v2 quarts
~1_.,2

J

:ea

C:J\ICfGd, Ot

pound anrt

2 pounds ~mu
6 gal. w.:?tEH
·J/.l pound end
6 gal. waler
40 to 60 iemons.

'.2 GZ. Cooi Whit.)
'14 o&. Eagle Brand swe"'tened rnilk
:m o:z. Dole c1·ushed pme"pole
(including juice)

C gaL vvater

Mix all ingredients !ogethec Chill and servo.
Margaret Henney

Copyright© 198~ by Cookbook Poblrshers, Inc.
2808-90

J

COLD ITAliAN PASTA SAlAD

AlWAYS REQUESTED POTATO SAtAO
2'\12 c. boiled not<:>ioes
1 Tbsp. SUQO.i'
1 Tbsp. vinegor
1f2 c. chopped onion

% c. mayonnaise or salad dressing
Salfto taste
Celery seed to taste
2 hard cooked eggs, folded in

Serves4

1 lb. spiral noodles, cooked
according to pkg. directions
2 or 3 tomatoes, diced
1 green pepper, diced
1 can black olives, cut in halves

1 (8 oz.) bottle Seven Seas Viva
Italian dressing
1f4 c. McCormick Salad Supreme
dressing

Mix together and refrigerate. Best if allowed 3 days of marinating time.
Diana Molumby

Barbara Kuhl

V< rnedium purple onion, sliced thin
i buncn brocco!l, cul in small
pieces

1 small onion, chopped
1 lb. Velveeta cheese

c. :·;u~J:Ar

~;2

Do not StJbstitu:'e cheese 01 mi..-:yo, mooning do not use onc·ti>er t)rc1r·,,j norne.
Dar~~::--iic

1 c. sunflower seeds

2 Tbsp. vinegar

1 c. mar'Jarine

¥}r!n1z
Cc;r1 be rr:cde a doy al1ead of tlm2 without b:Jcon and seeds. Add just ~Jefore
serving.

4 strips bacon, fried, crumbled and
drained

2 Tbsp. Woi'C 1?·siersh1n:.~ S(1CCE:

t":~

d/;;Jlir~ea off
1 can tHJiter bi::~Ot~~-.
(.rr ~L::~::~
;.:;, :::oi~v~d n(f
irddn<E;y h~~c:n'~.
1 ··~~tln pc.:r~.: or:.:.:i bt.~on:;

.-:';_, ~~hc.~p~,,
'k"; '~ 'Y? ~b.

V;
"'-::.

~:;.

catsup

(.":,

"'~ bun~h bror:c0~L

cut info srr:aP

P~cces

1 (_,;(1!'1 Hrna

Y~

beans):~:~

t'.:>d or;:o!"':;

sue.:;:

DUTCH

orr juiCE}
~

stnot: -::>n~,-..;-~

Butter (s:i:;~e- cf h.-.Fgc \vo!nui)
1 Tt;r.p. fGk;;:;

21"'bsp.

rr·~sterc~

\·~negar

?inc~h

~~lb.
~

ted

~>=>_;·u;cc-:, ~0os.:..ad

~'~*:a~Gd

~~;~ (~. ft'j1:~~~;~

SAlAD

;'i~K:h Gi r-ep pel'
o~- 2 8.99~. mashed

t;0ad 1f:!·KucE;

~/::.

l~llUCE

c.

~~-1fr:1r

tH1d

~~ ~;, VJUi'-atl'
j~;.

b{Z(:.On

lJ'ft~~)(l;

It--.

and water in suucGpan. Boil for 10 minutes. Slice anrJ fr/ 11<
/\del or:ior1s ·to bacon :;1reose. CocA<~
o little). Stir !nio the rest of tr.e liquid;
;-.. e-.:".:1·~- t~H i·hickenoc~, Add on!or1 end bact)n; po1_1r over pota-toes. Le! rest in refdget(Jtor
tor 2. hours. ~~erve hot. Serves 12.

~::.dm:i dre-ssing
&~.iQU(

V.:; c.

,;:J:·nlslf--:1 ..".J:
;__ ·c~~cj(c
pound bacon, i'ried and crurnpk:0,

Carolyn Schoneck

10

2806-90

··~

LIME SALAD
11!4 to 1 V2 c. miniature
marshrnalk1\'J~

6 oz. cream ch~ese
1 large can crushed pineapple,
well drained

MANDARIN ORANGE SALAD

1 c. whipping cream
1 small pkg. lime jello

1 c. mandarin oranges, drained
1 c. pineapple tidbits, drained

MANDARIN ORANGE SALAD

E!a lne Thole

11arge (6 oz.) pkg. oronge je!lo
2 c. water (1 l1ot and 1 cold)

F~orid•:J graj'Je•fruil ~!ices
Bancmas, sliced
Chopped nuts or m:ni !eaves
Florida French dressing

Ar;?,-'~"' '"''li•.;c:e in cups on iunc!oeon piates. Place strawberries. orange and
grape:'.U.~l sl~ces in lettuce ~ups. Dip bonanas in orange or grapefruit juice to prever.t duiJ<.GOing and place 1n lettuce cups. SeNe with French dressing.
laurie Phillips

•..
.,...
•
•a.:
~.1

MANDARIN ORANGE SALAD

v;:..7 :,:~i't~r-..: ~ ~
; :asp. s~gor

2 rnet:..~iunt stoiks celery·~ sliced
2 green onions, sliced
1 r:;on rnondarln ~rr.::;ngc'S
SU~·r'rl fresh r;·tu.~hrocrnE

v~ c-;:

2 fbsl::l. V!n~•gcn

v

'!:<

~_;;,.f.;. :i~l:1t>~d par~iey
tsp. ~~It

tk~~h (:f"foboscc~

_
.Add Cili ::,c;rr>dients together and mix or c;hcks in o iar. Prior 10 servina. add
dress:ng to sai::Ju. Si ~akejn bag. Ser1es6.
~
....
Susie Fell

12

1 pt. orange sherbet
1 small can mandarin oranges

f'v1tx jeHo and hot Vio!ef:. cUu coi:::..: -,vo:sr. Stir in sherbet uniil n1eltect thE::r: ur.
anges. Put in mold or pretty bowl.
Connie Johnson

LUNCHEON SAlAD

1 Tbsp. plus ~ !:;p. sugar
V4 head lelt;;c;;;,
1/t:t bur1ch n.Yn. -~;~ t·:""

.I

Combine all ingredients. Add 1 cup sour cream. Refrigerate for 2 hours. SeNe
on lettuce. Serves 6 to 8 (V2 cup).
Marion Bienemann

Dissol:ve n,~;e jel!o i~ 1Y2 c_ups.water. Cut marshmallows into cream cheese. Stir
well. Wi1en Jell'? 1s s~t, Whip until fw1ce Its volume. Mix up cream cheese. pineapple
and]ello. Fold In whipped cream. Chill.

Cottag0 checc·;,."
Iceberg or Bo~km lettuce
Strawberries
florida orange slices

1 c. small marshmallows
1 c. long shredded cqconut

-~
':!I m
i

ORIENTAl PASTA SALAD
V2 c. sesame seeds
2 pkg. Ramen noodles, broken up
(nol flavored- use oriental)
1/z c. butter or oleo
1 small (4 oz.) pkg. slivered
almonds, toasted

1 ;orge head Napa cabbage

5 green onions with lops, cut in
small pieces

Brown sesame seeds. noodles a~d almonds in butter or margarine: place en
rx::nJt?H iovve!. Drain and coo!. c::ut cahhtJg~ lengthv/ise and then in diogonc! plr;cc~s·
add onions .

Dressing:
.; c. :r;alod oH
1 c. sugar

2 Tb:.;p. SO'( SQUCe
1;2 c. red w!ne vinegar

Blend vvi1i'1 a whisk and refdocro:-s. i··/1ix noodfe seed mixture \NHh cotJtJnq~:
end cntr)n:.;. P(Jur rr<-ninc:oe drGS!;!nq o~/c: on :20 rninutes be:-ore z.~er\iinq.
•
Maureen McGowan, Claire Subrcd

~.':c.

light Min:.cle Whip salad

Qr(:~:::in~;J
'!:'~c. l(iu~lles!y !tcJUan d~~t-1ss~ng

'V4 c. grated Parmesan cheese
2 .:;. corkscrew noodles, cooked
cmddroined

1 "i•i: c. !mitation crabmeat,. cui ini·o
(;hunks

1 c. broccoli, partially cooked
v~ c. chopped green pepper
%c. chopped tomatoes
o/4 c. green onion slices

Combine dressing and cheese. Mix well; odd remaining ingredients. Mix
lightly. Chill. Serves 4.
June Printz

13

2806-90

/~5

SEVEN lAYER SALAD
V?. head lettuc .. :h'codded
~ c. celery, ci ,. ·pp·;::d
1 c. onions, chopped
1 c. green pepper, chopped

PreparE

1 small p!;:g. frozen peas, thawed
Mayonnaise
Grated sharp Cheddar cheese
Y2lb. bacon

In a large bowL combine well drained fruits; add marshmallows and nuts. In
separate pan, beat eggs well until light. Gradually add sugar, light cream and
lemon juice. Mix thoroughly: Cook in double boiler until smooth and thick, stirring
constanily. Cool. Fold in whipped cream. Pour over fruit mixture and mix lightly. Chill
for 24 hours. Do not freeze. SeNes 10 to 12.
'
Arlene Kerkman

in 9x13 inch pan, one day in advance. Layerthe lettuce, celerv,

··-:th~on:;, greeL pepper, and peas in pan, then spread i-nC.T{onnol:;c.

k>L> k::;A-3;' ;·~

cove:; lhen layer \Nith the cheese to cover mayonnaise. Sprinkle with 'V2 pound fried,
drained and -n;•r:' •k::d bacvn.

FH.ORIDA FRENCH DRESSING
1 (6 oz.) con frozen orange juice
corF;.e!-'\fn:Ji-~3 ~t~Pdi!uted)

3ft!

C~

;;:;a!ad on

3 !o 4 Tbsp. sugar
1sp. diy mus·i'(1rd
V4 tsp. sah
To basco

1 large can pineapple chunks

2 c. small marshmal!ows
lie· e. sugar

8 oz. Cool Whip
Y2 tsp. white vinegar
2 c. •.mpee!ed chopped

lautie Phillips
0ppl0~

Spcllni,~i"r

~~ ..~;ce,

··:·oss pineapple
(1\:CiT"·i~~ht. (;ook f!OUt, ~~.liCe·,
!':v<Jur unlil !t boils. P!0cc i: • ex,•·J: 'n i:ici(Je fur at le<Jst
remaining ingredients. Add peom;b jJ!!i beic.lfe serving.

e nours.

:< Tbsp. Worces!ershlr<:> sauee

1 c . sak1d oii

'Vz c cotSP9
-i,r2 c.
V2c

shok("' well. Pui' .in bottle and place ;n refrigerator. Keeps
ViC!i: USG' 03

Marion Bienen1ann

.:;.:" ;£t-naH C!";;;..::/ .;2-n. ~ ,:..;i~ows
~

Gt'J:J~~fH2:·U

;: t bsp. onk1H,

1 th,)fi!e· caper6

~-~ ~l;~;.p.

\ c.

"hc.pp&d
stuif-.Jd otlve~:, t;~lopp!~d
~~ "fbsp. ::<c'.sh.::7r .-·~w

2 snjuil or,J...;~n~r

tvHra\.::~e

Vifhif}

6!1~ud dressk~g

or

HE' 1 ~~n·:~~;1 ~.:. rr,tT/O\~r~0i--.Jt:

c;c~t..u1t:~~·ed

::;.· p~c.,;,.,.,;;;~...<, c~~d<t·:;f'":F" -t!:·:-:.~~;6
·1.
IU;ge:;·s"-,~-i~->

\··.. c~hle

slrTlfT:C-H dnfl ·{(-)!'"•.:h:0t

i, -~ n:;-{t iucr-;.:ii"e;r to c-::.~\'._;!.

2 -f·t-;,~L:>. suqa.r
i~s~h";

2. c. quortered mc;rshmaiicws
%lb. almond"'!'·:·· 'Xlfs, chopped

Juice of iernon
1 c. heO\rlf cream, whipped

1'h!:; st·.">c;k n-:c>v be i..;sc::.:l ft~)r

:~c·n __K.:·cs

;"ieui r r1G'y" ~=.;a used in sa~aci or casseroie.

Lila Grossm~;.:m

"15

In a large bowl. combine well drained fruits; add marshmallows and nuts. In
separate pan. beat eggs well until light. Gradually add sugar, light cream and
lemon juice. Mix thoroughly. Cook in double boiler until smooth and thick, stirring
constantly. Cool. Fold In whipped cream. Pour over fruit mixture and mix lightly. Chill
for24hours. Donotfreeze. SeNes 10to 12.
'
Arlene Kerkman

SlEVEN LAYER SALAD
V2 head lettuce, shredded
1 c. celery, chopped
1 c. onions, chopped
1 c. green pepper, chopped

1 small pkg. frozen peas, thawed
Mayonnaise
Grated sharp Cheddar cheese
V2lb.bacon

Prepare salad in 9x13 inch pan, one day in advance. Layer the lettuce, celerv.
onions, green pepper, and peas in pan, then spread mayonnaise overtop layer to
cover, then layer with the cheese to cover mayonnaise. Sprinkle with V2 pound tried,
drained and crumbled bacon.
Barbara Kumbier

FlORIDA FRENCH DRESSING
1 (6 oz.) can frozen orange juice
concentrate (undiluted}
3/4 c. salad oil
V4 c. vinegar cider

TAFFY APPlE SALAD
1 large can pineapple chunks
2 c. small marshmallows
1/2 c. sugar
1 Tbsp. flour
1 egg

3 to 4Tbsp. sugar
1/2 tsp. dry mustard
V4 tsp. salt
1/s tsp. Tabasco

Combine all ingredients in a bottle, jar or mix with an electric blender. Store in
a covered container. Shake well before using. Yields 13/4 cups.
laurie Phillips

8 oz. Cool Whip
1/z tsp. while vinegar
2 c. unpeeled chopped apples
11/2 c. Spanish peanuts

fRENCH DRESSING i c. salad oil
V2 c. catsup (Hunt's)
V2 c. sugar
V2 c. cider vinegar

Cut pineapple chunks in halves; save juice. Toss pineapple and marshmallows. Let set in refrigerator in covered bowl overnight. Cook flour. juice, vinegar, egg,
and sugar until it boils. Place in bowl in fridge for at least 8 hours. Mix together with
remaining ingredients. Add peanuts just before seNing.
Nancy Vaccaro

3 Tbsp. Worcestershire sauce
1/2 tsp. salt
Garlic to taste (if desired)

Mix in order given; shake well. Put in bottle and place in refrigerator. Keeps
well; use as desired. Yields 2 cups plus.
Marion Bienemann

TAFFY APPlE SAlAD
TARTAR SAUCE.

2 c. small marshmallows
8 oz. crushed pineapple, drained
(save juice)
Mix in saucepan:

2 Tbsp. flour
1/2 c. pineapple juice (add water if
needed)

Vz tsp. vinegar
1 beaten egg

Cook till thick like custard. Cool in refrigerator. Before seNing, combine marshmellows and pineapple. Combine 5 medium or 3 large Granny Smith apples, cut
up, but not peeled, 1 (10 ounce) package Spanish peanuts and 1 (8 ounce) Cool
Whip. Fills nice medium size bowl.
PatWegge

TWENTY-FOUR HOUR FRUIT SALAD
2 c. white cherries, halved
2 c. diced pineapple
2c. grapes
2 c. quartered marshmallows
1/4 lb. almond nutmeats, chopped

14

••
.

2eggs
2 Tbsp. sugar
V4 c. light cream
Juice of lemon
1 c. heavy cream, whipped

•
••
::

2 Tbsp. onion, chopped
2lbsp. stuffed olives, chopped
2Tbsp. kosher dill pickles, chopped

1 bottle capers
1 c. Miracle Whip salad dressing or
1 c. Hellmann's mayonnaise

Mix all ingredients together and chill.
Susie Fell

BASIC CHICKEN SOUP STOCK
1 (4 to Sib.) chicken, cut up
6c. water
2 small onions, quartered
2 pieces celery, diced
1 carrot, sliced

3 sprigs parsley
1 tsp. salt
Dash of pepper
4 whole black peppercorns

Tie all ingredients (except chicken) in cheesecloth bag. Put in large soup kettle
and cover with the cold water. Bring to boiling point and skim; simmer until tender.
Remove cheesecloth bag and let drain; cool. Place in refrigerator to cool.
Before using stock. remove fat film from top. This stock may be used for sauces
or a soup base. Cooked chicken meat may be used in salad or casserole.
Lila Grossman

2808-90

15

BROCCOLI-CAULIFLOWER CHEESE SOUP
11arge pkg. broccoli
1 head cauliflower
1h c. butter
6 Tbsp. flour

1 pt. half&. half
11arge jar Chee£Whlz
1 can cheese soup
1 can chicken broth

Cook cauliflower. Cook broccoli according to package directions . .After
cooking, mash with potato masher. leaving big pjeces (not mushy). Make a white
sauce of butter; flour and half & half. Cook until smooth; add Cheez Whiz; soup ana·
chicken broth. Add vegetables and simmer until all's blended.
Dorothy Sizer

CHICKEN-CORN SOUP
6 c. chicken broth
1 small onion, chopped
1 (16 oz.) can kernel com, drained
1 .c. cooked chicken pieces
V4 lb. medium noodles
Parsley

You can.also saute V2 celery with the onion and butter and add 1f2 teaspoon
white pepper.

3 carrots, diced
3 celery ribs, diced
Salt to taste

CLAM CHOWDER
1 pt. clams and liquid
3 c. diced potatoes
1'h tsp. seasoned salt

Saute diced onion In butter. Add flour, stirring with a whip. \Vhen smooth, add
hot milk, stirring constantly. Clams and liquid should be heated separately and the
potatoes should still be warm when the flour has thickened to a cream sauce. Add
clams and liquid, potatoes and their water, and seasoned salt. Bring to a boil and
serve.
Dorothy STier

-- EGG DROP SOUP
1 Tbsp. cornstarch

2 cans pumpkin (16 oz.)
1112 cans evaporated milk
2 c. chicken broth
1 medium onion, minced

16

4oz. butter
Nutmeg
Ginger

1 well beaten egg
2 Tbsp. sliced green onion

In saucepan, slowly stir the chicken broth Into cornstarch. Cook slowly, stirring
constantly. till slightly thickened. Slowly pour In the well beaten egg; stir gently. Remove from heat. Garnish with green· onion. Serves 4.
Claire Subrod

KNIF! AND FORK-:SOUP--- --- -11b. Polish sausage
1 c. thinly sliced carrots
V2 c. sliced celery
1 env. dry onion soup mix
2 Tbsp. sugar
1 tsp.salt
5 c. b.oiling wafer

-~---

-

1 (28 oz.) can tomatoes_, blended
1 (5.5 oz.) pkg. BeHy Crocker hash
browns with onions
1 (10 oz.) pkg. frozen green beans
1/4 tsp. oregano
Dash of To basco (optional)

Gently cook Polish sausage in wafer; cut In 1h inch pieces. In a large Dutch
oven, combine sausage, carrots, celery. onion soup mix, sugar, and salt. Add boil"
ing water and stir. Heat to boiling; reduce heat and simmer. covered, for 10 minutes.
Mix in blended tomatoes. Add hash browns, green beans and oregano. Heat
to boiling; reduce heat and simmer. covered, for 30 minutes or until vegetables are
tender. Stir once or twice. Serve with French bread and mustard. Serves 8.
Susie fell

MIDWEST CHOWDER
2 c. diced potatoes
V2 c. sliced carrot
1f2 c. sliced celery
1/4 c. diced onion
1 tsp. salt
2 c. boiling water
V4 c. butter or margarine

EASY PUMPKIN SOUP

'sarbara Kumbier

2 (14'h oz.) cans chicken broth

1 bay leaf
1 tsp. salt
1/4 tsp. pepper

Bring broth to simmer; add onion and noodles. As noodles begin to soften in
about 2 to 3 minutes, stir in the com. When broth returns to simmer. add chicken
pieces, bay leaf. carrots, celery. salt. and pepper. When noodles dnd vegetables
are tender, remove bay leaf and sprinkle in parsley. Makes 6 servings. Salt to taste.
Susie Fell

1 stick plus 2 Tbsp. buHer
1/4 c. diced onions
10 Tbsp. flour
3c.mllk

In a large saucepan, saute onion In butter un.til tender. Add J?Umpkin, milk and
broth; mix welL Add nutmeg and ginger to taste. S1mmerfor 30 m1nutes.

V.. c. flour
Pepper to taste
2c.milk
10 oz. sharp Cheddar cheese,
grated
2 c. cream style com

Cook potatoes, carrots, celery. and onion In boiling water for 10 minutes. Melt
butter; stir In flour and pepper. Cook for 1 minute. Gradually stir In milk; cook, stirring
constantly, until thickened. Add cheese, stirring until smoo1h and melted. stir In com;
heat through. Add vegetables; heat and serve.
Karfeen Sizer Vos

2808-90

MOTHER'S CHICKEN SOUP
2v2 lb. fryer; cut up

1 qt. water
4 medium carrots (2 c.), cut into Vz
inch slices
1 tsp. monosodium glutamate
(Accent)

V2tsp.salt
1 tsp.sugar
V4 tsp. pepper
3 chicken bouillon cubes
2 c. uncooked thin egg noodles

Heat all ingredients, except noodles. Cook separately to boiling in a 4 quoit
Dutch o~en. Reduce heat; cover and simmer for about 45 minutes, until chicken is
done. Sk1m fat. Remove chicken from bones and skin. Cut up chicken; add chicken
and noodles to broth. Makes 8 seNings (1 cup each).
.
Barbara Kohl

Place first 4 ingredients in a large kettle. Cover, bring to a boil and simmer for 1
hour or until chicken is tender. Remove chicken from broth. Separate meat from
bones; wrap in foil and refrigerate.
Strain broth; refrigerate overnight or until fat solidifies en broth. Remove fat
from broth. Cut chicken in bite-size pieces; set aside. Melt butter in Dutch oven; saute
onions and potatoes lightly. Add broth, salt and pepper. Cover; bring to a boil. Simmer for 1 hour or until vegetables are tender.
Whirl soup in blender until smooth or pass through sieve. Return to rinsed kettle;
add half & half and chicken pieces. Do not boil. Stir in parsley before serving. Makes
10 [1 cup) servings.
Shirley Datzer

VEGETABLE-TURKEY SOUP
HAMBURGER SOUP
1 (46 oz.) can V-8 juice
1 can cream of mushroom soup
1 chopped onion
1 Tbsp. oil

1 lb. ground beef
V4 tsp. garlic salt
1 (16 oz.) frozen mixed vegetables

Saute onions in oil. Add ground beef and brown. Drain. Combine ground beef
mixture with remaining ingredients and cook until vegetables are done.
Shirley Datzer

11b. ground turkey
1 large (46 oz.) can tomato juice
1 large can Chinese vegetables,
drained
1 (16 oz.) can stewed tomatoes

1 (16 oz.) can French green beans,
drained
1 large can mushrooms, drained
1 onion

Brown turkey and onion. Add tomato juice, Chinese vegetables. stewed tomatoes, French beans. and mushrooms. Simmer for 1 Yz hours.
Gloria Forrest

WIENER WATER SOUP
TASTY HAMBURGER SOUP
1% lb. lean hamburger
2 medium onions, chopped
oc. water
1 (16 oz.) tomatoes
2 medium carrots
2 stalks celery, chopped

c. pearl barley
V4 c. ketchup
3 medium potatoes, cubed
11sp. seasoned salt
Salt and pepper to taste
1.t~

Brown lightly the hamburger and onion. Add remaining ingredients and simmer slowly for an hour. More water can be added if soup ig too thick. Makes 14 cups
soup. Freeze well.

Wieners
100 gat. wafer

Several small catsup packages
Several dairy creamer packages

Day 1: Cook wieners and seNe. ReseNe all wiener water.
Day 2: Heat wiener water and serve piping hot as soup.
Day 3: While eating out, get several extra catsup packages. Add to wiener
water and seNe delicious "tomato wiener water soup."
Day 4: Add dry coffee creamer and seNe a new taste sensation- "cream of
tomato wiener water soup."

Leftover vegetables can be added.
Margaret Henney

GRANDMA'S POTATO SOUP
3% lb. broiler chicken
6c. water
% tsp. salt
A few celery leaves or stalk
% c. margarine
2 medium onions, pared and thinly
sliced

18

2% lb. potatoes, pared and thinly
sliced
1V4 tsp. salt
1/2 tsp. white pepper
1 c. half & half or light cream
3 Tbsp. chopped parsley

APPLE-CARROT CASSEROLE
About 5 apples, thinly sliced
2 c. cooked carrots(or 1 (16oz.)
pkg. frozen)
6 Tbsp. sugar

2 Tbsp. flour
Salt to taste
3/4 c. orange juice

Place layer of apples in casserole. Cover with layer of carrots. Sprinkle with
portion of sugar. flour and salt mixture. Repeat layers until all ingredients are used.
Pour orange juice over all. Bake at 350° for about 30 minutes or until apples are
done.
Darlene Printz

19

2808-90

)

BROCCOU·ONION DELUXE

BAKED BEANS
2 large cans Campbell's pork and
beans
2 Tbsp. molasses
1 small minced onion
1!2 tsp. dry mustard

114 c. brown sugar
V2 c. catsup
V2 lb. bacon pieces, cooked slightly
to remove fat

Mix all ingredients together. Pour into 2% quart casserole and bake at 300° to
325 o for 3 hours.
Susie Fell

11b. fresh broccoli (or 1 (10 oz.) pkg.
frozen)
2 c. frozen small onion (or 3 medium
boiled)
3 oz. cream cheese
2 Tbsp. flour
1c.mllk

Double this for a big dinner.

BAKED SAUERKRAUT
1lb. ground beef
1 egg
.
2 Tbsp. flour
1/4 c. chopped onion

Virgie Heineman

Bacon
3 eggs, beaten
2 Tbsp. grated Parmesan cheese
1 pkg. Cheddar cheese, grated

Mix all ingredients together; top with buttered crumbs and parsley. Bake at
350° till done. SeNes 6to 8.
Bernie Zygowicz

3 Tbsp. fat
3 c. sauerkraut.
% c. catsup
Salt and pepper to taste

2 Tbsp. butter
2 Tbsp. sharp Cheddar cheese,
shredded

Cook broccoli; separate. Cook onions in salted water. Drain. Put in 1112 quart
casserole. Mix flour. milk and butter as for a white sauce. Add the cream cheese. Top
broccoli with sauce. Sprinkle Cheddar on top. Cover and bake at 350 o for 30 minutes. Sprinkle with bread crumbs. Bake, uncovered, for 30 minutes or more.

BAKED POTATOES
9 boiled potatoes, mashed cmd
seasoned with salt, pepper and
butler
1 medium finely chopped onion

2 Tbsp. butter
Salt and pepper
1 c. bread crumbs

CHEESY VEGETABlE CASSEROLE
112 lb. American cheese
1/2 c. butter
1 (16 oz.) bag frozen vegelable
blend (broccoli, cauliflower

and carrots), thawed and
drained
i c. (about 30) crushed butter
crackers

Cut cheese into cubes. Place in saucepan with V4 cup butter. Heat over medium heat until melted, stirring often. Place vegetables in a 1 quart casserole. Pour
cheese mixture and mix well.
Melt remaining% cup butter; stir in cracker crumbs. Sprinkle overtop of casserole, Bake, uncovered. in 350° oven for 20 to 25 minutes. SeNe at once. Makes 4
seNings.
Bernie Zygawicz

Combine meat, egg, flour. onion, salt. and pepper. Brown in fat. Alternate layers of meat mixture and sauerkraut In quart size casserole. Dot top with catsup. Bake
at 350 o for 1 hour.

CORN AND BROCCOLI CASSEROlE
2eggs
1/2 box frozen broccoli
1/2 c. Colby cheese, cubed

'I can creamed corn
1 tsp. salt
2 Tbsp. flour

BROCCOli CASSEROlE
20 oz. broccoli (frozen or fresh)
1 can mushroom soup
1 c. mayonnaise
1 small onion, chopped

Combine all ingredients and bake for 45 minutes in 325 o oven. SeNes 5 or 6.
June Printz

21/z to 3 c. Colby cheese, grated
1 tube Ritz crackers
2 eggs, beaten

HOT CAULIFlOWER, FROSTED

rv:ix soup, eggs, onion. and mayonnaise In saucepan; mix well and warm (not
boll). Bnng a pan of water to a boil; add broccoli. Cook for 2 minutes; drain. Layer in
a c.asserole (2 quart size) the broccoli. soup mixture and cheese. Repeat 2 times.
Spnnkle with R1tz crackers and dot with butter. Bake in 350 o oven for 4 5 minutes.
Irene Beuthling

Cook cauliflower whole. When it tests almost done. remove gently and place
in shallow baking dish.

20

2808-90

1 medium head cauliflower

Salttotaste

21

RED CABBAGE, PENNSYLVANIA STYLE

Frosting:
lh c. mayonnaise
3f4 c. shredded Cheddar cheese

2 tsp. prepared mustard

.
Mix together and frost cauliflower. Bake at 350 o unlil cheese melts, about 10
m.nutes. Makes 4 or 5 servings.
Diana Molumby

MAKE AHEAD MASHED POTATOES
51b. potatoes, cooked
V2 c. butter or oleo
6 oz. cream cheese, softened
1 c. sour cream
4 oz. sharp Cheddar cheese,
shredded

V2 tsp. salt
1 head red cabbage
1/a tsp. pepper
2 tart apples
1 Tbsp. flour
2Tbsp. fat
% c. brown sugar
1 onion, diced
1/• c. vinegar
Shred cabbage. Chop apples. Heat fat in skillet add onion and salt. Saute
until soft. Add cabbage, chopped apples, vinegar, salt. and pepper. Cover; cook
until cabbage is tender, about 7 minutes. Mix flour with brown sugar: stir into cabbage and cook until sauce is slightly thickened and trar.~slucent. Serves 4.
Lila Grossman

1 bunch green onions
1 Tbsp. salt
i Tbsp. pepper

SAUERKRAUT CASSEROLE

Cook a~d mash or rice potatoes while hot. Add all remaining ingredients and ·
beatw~ll. Put 1nto 3 quart casser?le; cover and store in refrigerator for up to 1 week.
On serv1ng day, remove from refngerator 1 hour before baking.lf necessary fluff up
potatoes with a little milk. Bake, uncovered, at 350° for 45 minutes or until 'heated
through. Makes approximately 10 to 12 servings.
Ellen Miller

2 cans tomato soup
2 c. brown sugar
2 Tbsp. caraway seed
4 cans sauerkraut (16 oz. cans)

Cut up bacon and fry; pour some of the grease off. Combine all ingredients;
use juice with sauerkraut Bake at 350° for 2 hours or cook in crock pot.
Susie Fell

POTATO CASSEROLE
3 (12 oz.) pkg. hash brown frozen
114 tsp. pepper

potatoes
1/2 c. melted margarine
1 tsp. salt

11b. bacon
11b. hamburger or meat
2 medium onions

SOUR CREAM HASH BROWNS

lh c. diced onion
2 cans cream of chicken soup
2 c. sour cream

Mix margarine, salt pepper, onion, soup, and sour cream together. Mix in
thawed hash brown potatoes. Put In greased 9x13 inch pan or casserole.
Put on following topping:
V4 c. melted oleo
2 c. crushed potato chips or 1 can
French fried onions

11arge pkg. frozen hash browns
1 onion, chopped
1 can cream of chicken soup
1 (1 lb.) ctn. sour cream

1/2 stick margarine
Salt and pepper
Rice Krisples

Put margarine in 10x7 inch pan and melt. Mix onion, soup, sour cream, salt
and pepper in a large bowl; add potatoes. Mix well. Put in pan over melted margarine. Over top of potato mixture, put generous amount of crushed Rice Krispies. Bake
in 325° oven for 45minutes. Makes 8to 10servlngs.
·
Barbara Kumbler

Bake, uncovered, for 45 minutes to 1 hour.
Gloria Dick

SWEET POTATO PATTIES • BITSU BITSU

(Japanese)
QUICK VEGETABLE CASSEROLE
PI<;J~e a package each of frozen chopped spinach and frozen chopped
broccoli 1n greased casserole. Pour over them 1 can of undiluted cream of mushroom soup and bake in 350 o oven for 35 minutes.
Roberta Agnew

22

2 c. raw sweet potatoes
% c. all-purpose flour

V4 c. sugar
Oil (for frying)

Wash, peel, then grate sweet potatoes. Shape into 2 x 1/2 Inch thick patties.
Pan-fry until golden brown. Serves 6.
·
C.C.Wallace

23

2808-90

I

I

/

SWEET SOUR BAKED BEANS
8 slices bacon
4 large onions, peeled and sliced
1 c. brown sugar
1 tsp. dry mustard
1 tsp. salt
V2 tsp. garlic powder
V2 c. cider vinegar
2 (15 oz.) cans dried lima beans,
drained

GREEN RICE

1 (1 lb.) can green lima beans,
drained
1 (1 lb.) can dark red kidney beans,
drained
1 (11 oz.) can New England baked
beans (undrained)

. . Bro~n ba~on: drai~ and crumblE... Empty frying pan; put onions and remainIng 1ngred1ents 1n Skillet. S1mmer. covered, for 20 minutes. Put in greased 3 quart casserole all the beans. Stir in onion mixture and bake at 350 o for 1 hour.
, Substitute 1 can green and 1 can wax beans for 1 of the lima beans. If you
cant get New England baked beans, add a little molasses. Can be frozen.
·
Bernie Zygowicz

1 can cream of mushroom soup
1 small jar Cheez Whiz
"h c. chopped onion
1/z c. chopped celery

· Mix mushroom soup and Cheez Whiz well; add onion, celery, oleo, rice, and
broccoli together. Put in buttered casserole. Bake for 40 minutes at 350 o •
Artene Kerkman

MOTHER'S AlWAYS REQUESTED RICE
1 c. raw rice
1 c. raw mushrooms or 1 (4 oz.) can
mushrooms
1 can beef consomme soup

1 can water
V4 lb. oleo (minus 2 Tbsp.)
1 medium green pepper, diced
1 medium onion, diced

Simmer onion and green pepper in oleo until tender in fry pan. Add to remaining ingredients in a large casserole dish or small roaster pan. Bake for 70 minutes at
35[) Serves 6.
Barbara Kahl
0

•

RICE CASSEROLE

TWICE BAKED POTATOES
6 baked potatoes
1 (3 oz.) pkg. cream cheese
1 tsp. onion
2eggs

3f4 stick melted margarine
11/z c. Minute rice
1 (10 oz.) pkg. frozen ¢hopped
broccoli, thawed

"h c. butter
1 small can mushrooms

V. tsp. pepper
1 tsp. salt
2 Tbsp. butter

1 can sliced water chestnuts

Saute together.
1 c. uncooked rice

Bake potatoes in 425 o oven for 60 minutes. Slice off top and scoop out; mash
and add rest of ingredients. Pile back in shell. Sprinkle a little paprika on top. Refrigerate until ready to use. Bake in 400 o oven for 20 minutes.

1 pkg. dry onion soup mix

Drain mushrooms and chestnuts; add enough water to make 2 cups. Stir all
ingredients together. Place in a 1 quart casserole dish and cover. Bake at 350° for 1
hOU[

Carolyn Schoneck

Can be made ahead and frozen; thaw and bake.
Jane McCourt

VEGETABLE DISH
2 pkg. (16 oz.) California frozen
vegetables (broccoli,
cauliflower, carrots), partially
cooked

1 can cream of mushroom soup,
diluted with 1/z c. milk

Put in 2 quart Corning Wore bowl or other 2 quart casserole dish. Cover with 12
ounces shredded Cheddar cheese. Cover with 1 tube crushed Keebler Town House
crac;;kers. Melt 1h cup (1 stick) butter or margarine and put over crackers. Bake at
350 for 1 hour or until cheese has melted.
Susie fell

24

25

2808-90

,/)

Notes

26

I

,---'

MAIN DISHES

MEAT ROASTING GUIDE
Cut

Weight
Pounds

Approx.
Time (Hours)
(325• oven)

4

1 3/4

Internal
Temperature

BEEF
Standing Rib Roast '
(10 inch) ribl!)
' If using shorter cut (8-inch)
ribs, allow 30 min. longer

Rolled Ribs

Rolled rump '

<li

'

I

~
II
-

Sirloin tip'
'Roast only if high quality.
Otherwise, braise.

LAMB
Leg

I

~
~~

~
i

140° (rare)
160° (medium)
170° (well done)

8

2V2
3
4 112

140° (rare)
160° (medium)
170° (well done)

4

2
2V2
3

140° (rare)
160° (medium)
170° (well done)

6

3
3V.
4

140° (rare)
160° (medium)
170° (weJidone)_

5

2V•
3
3V•

140° (rare)
160° (medium)
170° (well done)

3

1V2
2
2'14

140° (rare)
160° (medium)
170° (well done)

6

3
3 112

175° (medium)
180° (well done)

8

4

4'12

175° (medium)
180° (well done)

2112to 3
3'12
3to 3'12

170° (well done)
170 o (well done)
170° {well done)

VEAL
Leg (piece)
Shoulder
Rolled Shoulder

5
6
3to5

POULTRY ROASTING GUIDE

!t
I

2
2 1/2

BAR·B·Q MEATBALlS AND CORN
11b~ ground beef
'12 c. oatmeal
'12 tsp. salt and pepper
'12c. milk
2 Tbsp. flour
1 tsp. paprika

2Tbsp. fat
'14 c. onion
'14 bottle bar-b-q sauce
11f4 c. water
1 can whole kernel com

Mix beef, oats, salt, pepper, and milk thoroughly: Dip hands in water, then
shape mixture Into balls. Roll meatbolls in mixture of flour. paprika and 1h teaspoon
salt. Brown in skillet in hot fat; add onions. Cook slowly for 5 minutes. Stir in mixture of
bar-b-q sauce and water. Cover and simmer for 45 minutes. Add com and heat thoroughly.
Irene Beuthling

CORNED BEEF DINNER
1 (3 to 4 lb.) corned beef brisket

'12 c. chopped onion
2 cloves garlic, minced
2 whole bay leaves
6 medium potatoes, peeled

Place corned beef in Dutch oven and barely cover with hot water. Add onion,
garlic, and boy leaves; cover and simmer for 3 to 4 hours or till tender. Remove meat
from liquid; keep warm. Add potatoes and carrots to liquid in Dutch oven; cover and
bring to boiling. Cook for 10 minutes. Add cabbage and cook for 20 minutes longer.
Meanwhile, glaze meat; spread fat side of meat lightly with mustard. Combine brown sugar and cloves; sprinkle over mustard. Bake In shallow pan at 350 o for
15 to 20 minutes. Arrange corned beef and vegetables on warm platter. Makes 6
seNings.
Gloria Forrest

Type of
Poultry

Ready-To·
Cook Weight

Oven
Temperature

Approx. Total
Roasting Time

TURKEY

6to81bs.
8 to 121bs.
12 to 161bs.
16 to 20 lbs.
20to 241bs.,

325°
325°

2'12 to3 hrs.
3to 3 112 hrs.
3'12 to4 hrs.
4to 4 112 hrs.
5to 6 hrs.

nat.

1 Tbsp. wine (pale dry sherry or
vermouth)
2 Tbsp. soy sauce

a2s•

325°

sao•

CHICKEN
(Unstuffed)

2 to 2 112 lbs.
2V21o 41bs.
4to Sibs.

400°
400°
325°

1 to 1'12 hrs.
1'12 to 2'12 hrs.
3to 5 hrs.

DUCK
(Unstuffed)

3to51bs.

325°

2V2 to 3 hrs.

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 15 to 20 minutes for stuffed chicken and duck.

6 small carrots, peeled
6 cabbage wedges
Prepared mustard
'14 c. brown sugar
Dash af ground cloves

CHINESE PEPPER STEAK
Have on hand 1 pound beef flank steak, thinly sliced 1f4 inch thick on a diagoMarinade:
1 fsp. sugar

2 tsp. cornstarch

Sauce:

1 clove garlic, mashed
3 Tbsp. soy sauce
Yzc.water

Copyright© 1982 COOKBOOK PUBLISHERS, INC.
2806-90

1 Tbsp. cornstarch
Yz tsp. MSG
1 Tbsp. black beans

27

Vegetables: ·
2 very firm tomatoes
2 green peppers
4 green onions, chopped

2 slices ginger, finely minced
1 clove garlic, mashed

Mix beef with marinade. Soak and then rinse off with water first. Mince finely
and add to sauce. Use V. cup oil to saute meat and vegetables. Heat sauce until
t~ickened slightly. Stir-fry vegetables in oil; remov~. Stir-fry meat and add sauce and
fned vegetables together. Serve with rice. Serves 4 to 6.
·
Maureen McGowan, Claire Subrod

Combine all ingredients, except beef. Blend well, then add to meat. Refrigerate for at least 1 hour. Shape into balls about the size of large walnut and saute until
golden brown in melted shortening. Place in glaze and bring to a boil.
Remove from heat and when ready to serve, place meatballs, well coated, on
a sheet off oil or pan. Broil for 10 minutes, fuming as they broil.lf necessary, add glaze
so that they have a shiny glow.
May be prepared in advance,
Susie fell

EASY BAR·B·QUED MEATBALLS
1 lb. ground beef
'V2 c. milk
1 c. bread crumbs

GLAZE FOR BEEF BALLS

1 tsp. salt
Dash of pepper

% c. brown sugar

Combine, mix well and shape into tiny meatballs. Put into baking dish or
roaster.

2 Tbsp. flour
1 tsp. dry mustard
4 Tbsp. chili sauce
2 Tbsp. prepared barbecue sauce

Combine In saucepan and cook till slightly thickened. Pour over beef balls.
Susie fell

Pour over the following mixture:

Vz c. chopped onion
V4 c. vinegar
3 Tbsp. brown sugar
i/2 c. ketchup

V4 c. dark corn syrup
V2 tsp. salt
Dash ofTabasco
1!4 c. fruit juice (orange or apricot)

Vz c. chopped green pepper
(optional)
i/4 c. water
Y2 lsp. Worcestershire sauce

BEEF STEW

Bake at 350 o for 50 minutes.
Carolyn Schoneck

BAKE BEAN CASSEROLE
1 (No. 2%) can pork and beans

1 can kidney beans
1 can lima beans, drained
V2 onion, chopped
V2 c. catsup

% c. brown sugar
5 to 6 slices bacon, diced
4 to 5 dashes ofTabasco
2 garlic cloves, chopped (optional)

Combine all ingredients. Bake at 350° for 2 hours, uncovered for last 20 min·
utes. (Can be frozen for use later.)
Sherron Van Der Zee

Gi; \lED BEEF BAllS
1 lb. lean ground beef
Vz c. fine bread crumbs
11sp. salt
V4 tsp. pepper
1 Tbsp. grated onion
1 tsp. A.1. Steak Sauce
Vz fsp. prepared horseradish

21b. stew meat
1 can tiny peas
Almost 1 bunch carrots, cut in
chunks
2 quartered onions

1 Tbsp. Worcestershire sauce
1 egg, beaten
Y2 c. tomato juice or 1 Tbsp. catsup
and water to make Vz c.
2 Tbsp. shortening
Glaze for meatballs (recipe follows)

Salt and pepper
1 can tomato soup
V2 can water
5potatoes
Bay leaf

Mix all ingredients together. Cook, covered, in oven at 275 o for 4 or 5 hours.
Virgie Heineman

BEEF STEW
1 lf2 lb. stew meat
2 Tbsp. cooking oil
1 clove garlic
1 bay leaf
1 tsp. salt
1 tsp. mustard or horseradish
112 tsp. dried herb, crushed (basil,
oregano, marjoram or thyme)

1/41Sp. pepper
1 (10% oz.) can beef broth
5 c. fresh vegetables (in 11nch
pieces- any combinations)
% c. cold water
2 Tbsp. flour

Brown meat in cooking oil. Add garlic, bay leaf. salt, mustard, and herbs. Add
to meat and bring to a boil. Reduce heat and simmer until meat is tender (about 1
hour). Add vegetables. Cover and simmer for 30 minutes. Stir in water and flour.
· June Printz

28
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29

BEEF STROGANOFF
2 lb. sirloin steak, cut 'I inch thick
2 c. sliced fresh mushrooms
1 c. finely chopped onion
V4 c. butter
3 beef bouillon cubes
1 c. boiling wafer
2 Tbsp. tomato pasfe

1 tsp. dry mustard

1f2 tsp. salt
2 Tbsp. flour
1f2c. water
1 c. sour cream
4 c. rice or noodles

Cut steak into thin strips 2% inches long. In a large skillet, saute mushrooms and
onion in 3 tablespoons butter until golden brown. Remove from skillet.. Add remaining tablespoon butter; brown meat on all sides for 15 minutes.
Dissolve bouillon cubes in boiling water; pour over meat. Add tomato paste,
mustard and salt. Cover. Simmer for 45 minutes, until tender. Combine flour and water; slowly stir into meat mixture. Cook, stirring constantly; until mixture comes to a
boil. Reduce heat. Add mushrooms, onion and sour cream. Heat but do not boil.
Serve over rice or noodles.

Mix all ingredients together. Shape into 3 rolls and place on heavy-duty aluminum foil. Wrap and refrigerate for 24 hours. Open foiL place on cookie sheet and
bakeat300° for 1 hour and 15minutes.
Nancy Vaccaro

HOT DISH
1 lb. hamburger
1/2 c. onion, chopped
1f4 c ..green pepper
1 c. cooked egg noodles
1 can cream soup (chicken, celery
or mushroom)

1f2 c. water
1 small can corn or 1 c. frozen corn
or peas

Brown hamburger, onion and green pepper. Drain excess grease after brown·
ing. Add noodles. soup, water, and corn. Warm through and serve.
Betty Olson

LASAGNA

CHIU
2 lb. hamburger
A little green pepper
1 tsp. chili powder
% tsp. pepper
1 large onion

1 c. celery
1 qt. tomatoes
2 tsp. salt
1 can red kidney beans

Brown hamburger and add rest of ingredients. Simmer for about 30 minutes.
Robert(] Agnew

1 to 11h lb. ground beef
Garlic salt
1 Tbsp. basil
1 Tbsp. parsley flakes
11f2 tsp. salt
1 (11b.) can tomatoes or 2 c. tomato
sauce
2 (6 oz.) cans tomato paste

1V2 lb. Mozzarella cheese
8 oz. wide noodles (10)
11b. cottage cheese
2 tsp. sail and oregano
2 beaten eggs
% tsp. pepper
2 tsp. porsley flakes
% c. Parmesan cheese

Brown meat slowly; add next 6 ingredients. Simmer, uncovered, till thickened
(45 minutes). Cook noodles. Drain in cold water. Combine cottage cheese, salt,

fULL MEAl CASSEROLE
You can fix this according to size of family.
4 to 6 slices bacon, diced
1 to 2 lb. hamburger

Onion, potatoes and carrots

LASAGNA

Fry bacon slightly; remove some of the ·grease. Scatter hamburger over bacon. Salt and pepper. Add onion over top of hamburger. then potatoes (as many as
you need), then add sliced carrots. Salt and pepper. Cover and cook on top of stove
for 1 hour or until carrots are tender. Cook between simmer and medium heat.
Ruth Heck

HOMEMADE SALAMI
3 lb. ground round
1 tsp. onion powder
1 tsp. garlic powder
2'Va Tbsp. Tender-Quick curing salt

30

oregano. eggs, pepper, parsley flakes, and Parmesan cheese. Put a little of meat
mixture on bottom of 9x13 inch pan, then V2 of noodles. then V2 cheese. Bake at 350 o
for 30 minutes. Let stand for 15 minutes before cutting.
AliceKobs

1 Tbsp. mustard seed
2 tsp. liquid smoke
% tsp. crushed red pepper
1 c. water

21b. ground beef
4 Tbsp. olive oil
4 cloves garlic, minced
2 onions, minced
2 (6 oz.) cans tomato paste

2 (8 oz.) cans tomato sauce
1V2c.water
Salt and pepper
1 lb. Mozzarella cheese

1/2 tsp. Italian seasoning
12 oz. lasagna noodles
8.oz. MontereyJ.ackcheese
1 pt. cottage cheese
2eggs
1f2 c. grated Parmesan cheese
2tsp.salt
1/z tsp. pepper
%c. parsley flakes

Brown ground beef and onions; add garlic, tomato paste, salt, tomato sauce,
water. pepper. and Italian seasoning. Simmer for 45 minutes. Cook lasagna noodles
until tender. Rinse in cold water; drain.

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31

Combine cottage cheese. eggs. Parmesan cheese. salt. pepper, and parsley
flakes. Place ingredients .in layers In 9x13 inch pan as follows: Sauce. noodles,
sauce. and cheeses, then repeat layers. Bake for about 45 minutes In a 325 o oven.
Serves8to 10.
·
Barbara Kumbier

Place 1h the noodles in a 12 x 71h x 2 Inch baking dlsn. cover w1m '13 m me
ce Add 1h the package Mozzarella cheese and 1h the cottage ;heese. R~peat
sou · d' g with sauce Top with Parmesan cheese. Bake at 350 for 45 m1nutes.
layers, en 1n
.
·
Let stand for 10 m1nutes.
· Susie Fell

•·

MARZEnl

LASAGNA CASSEROLE
1 lb. hamburger
2 cloves garlic or 1 Tbsp. garlic
powder
1 (8 oz.) can tomato sauce
1 (No. 2) can tomatoes
8 oz. lasagna noodles, cooked

3f4 lb. cottage cheese
1h lb. Mozzarella cheese
2 tsp. salad oil
1112 tsp. salt
114 tsp. oregano
11z c. Parmesan cheese

Saute hamburger and garlic in oil. Add tomato sauce, tomatoes, salt. and
oregano. Simmer for 20 minutes. Cook noodles; alternate layers of noodles. Mozzarella cheese, cottage cheese, meat sauce. and Parmesan cheese, endlr:~g wit!+ .
sauce and Parmesan cheese. Bake at 375° for 1 hour. Fills a 9x13 Inch loaf pan.
Makes 10 to 12 servings.
Bernie Zygowicz

1 can tomato soup
2 c. chopped green pepper
2 (8 oz.) cans tomato sauce
1 c. chopped celery
11b. hamburger
2 c. chopped onion
1 lb. Italian sausage
113 c. chopped stuffed olives
12 to 16 oz. broad noodles
V4 c. margarine
2 c. (1h lb.) grated American cheese
2tsp. salt
·
2 cans (4 oz.) mushrooms (1 drained,
1 with liquid)
8 wn meats then along with all other ingredients, except noodles an?
h
r? ok for about 45 minutes. Cook and drain noodles. In a large. bowl, n:1x
c ~~~=~ ~ond the other ingredients well. Place in baking dishes. covered With
~~eese. Cover loosely with foil and then remove the last few minutes. Bake for 35 to

40 minutes at 350 o •

Barbara Kumbler

PARTY' LASAGNA
3 lb. hamburger
2 Tbsp. oregano
1 Tbsp. Italian seasoning
1 tsp. garlic salt
112 tsp. basil leaves
2onlons
Salt and pepper

5(151h oz.) can tomato puree
1 (12 oz.) can tomato paste
3 ( 151h oz.) cans water
3f4 c.suga,r
4 blocks cheese, shredded
(Mozzarella)

Makes 2 batches of lasagna 3 inches deep in a 3x9x12 inch pan. Heat oven to
350 o. Bake. uncovered, for 45 minutes. Use 2 packages noodles, cooked and layered with preceding sauce and cheese.
Cookie Breuckman

MEAT BALLS
1 c. sauerkraut, drained
21b. ground beef
1 c. cranberries ijelliecl)
1 c. bread crumbs
1 bottle chili sauce
1 pkg. onion soup
1 bottle water
3eggs
1 c. brown sugar (not packed)
Mix round beef bread crumbs, onion soup, and eggs together. Make meat
balls. Mix ~st of ingredients together for sauce and pour over meat. Bake for 2 hours
at 350 o.

Elaine Thate

SHORTCUT LASAGNA
11b. ground beef
1 (1 lb. 13 oz.) can tomatoes
1 (8 oz.) can tomato sauce
1 env. spaghetti sauce mix
114 tsp. garlic salt

'

8 oz. lasagna or wide noodles
1 (6 oz.) pkg. sliced Mozzarella
cheese
8 oz. cream style cottage cheese
Grated Parmesan cheese

Brown hamburger in skillet; spoon off excess fat. Add tomatoes, tomato sauce.
spaghetti mix, and garlic salt. Bring mixture to boiling; simmer, uncovered, for about
10 minutes. Cook lasagna or wide noodles in large amount of boiling water till tender; drain. Rinse in cold water.

MEAT LOAF
21b. ground beef
2eggs
21h c. dry bread crumbs
1 tsp. Accent

1h c. warm water
1 pkg. onion soup mix
2 strips bacon
1 can tomato paste

Mix thoroughly; put into 2 loaf pans. Cover with 2 strips of bacon. Pour tomato
paste over the top. Bake for 1 hOur at 350 o.
. Pat Nelland

33
32

MEAT LOAF
2 lb. hamburger
1egg
2 Tbsp. horseradish
'12 tsp. dry mustard
112 c. bread crumbs

Wash rice; drain. Combine rice, hamburger, onion, green pepper. salt, celery
salt. and garlic. Form into balls. Heat tomato juice, cloves, cinnamon, sugar, and
Worcestershire sauce in heavy skillet or electric fry pan. Drop in meat balls. Cover
tightly. Simmer for 50 minutes.
• Jane McCourt

1 tsp. salt
2 onions, minced
Green pepper, minced
Lump of butter, melted

Mix all ingredients together and pat into loaf pan. Cover top with catsup. Bake
for 1¥4 hours at 350 o.
Susie fell

SICILIAN MEATlOAF
2 eggs, beaten
1 c. prepared stuffing
Y2 c. tomato juice
2 Tbsp. chopped parsley
1 Vz tsp. liquid smoke
1 clove garlic, crushed
Salt and pepper to taste

2 lb. ground beef
6 thin slices ham
1 large bag shredded Mozzarella
cheese
1 large can mushrooms
Y2 c. diced onions

Mix eggs, stuffing, juice, parsley, liquid smoke. garlic. salt, pepper. and
ground beef together. Flatten out into a rectangle on either a piece of foil or waxed
paper. Layer with ham, then mushrooms, onion and half of cheese. Roll from the
short end using the foil or wax paper as help. SeaL including ends. Bake in 3 75 o oven
for 2 hours. Sprinkle rest of cheese over top and bake for 5 to 10 minutes more.
Other fillings such as chopped broccoli, spinach or different kinds of cheese
maybe used.
lila Grossman

OVEN BARBECUED ROUND STEAK
31b. round steak
1!2 c. chopped onion
3/4 c. catsup
112 c. vinegar
3/4 c. water

1 Tbsp. brown sugar
1 Tbsp. prepared mustard
1 Tbsp. Worcestershire sauce
Y2 tsp. salt
1/a tsp. pepper

Cut meal into 6 to 8 pieces. Brown meat over medium heat for 15 to 20 minutes.
Transfer meat to an ungreased casserole. Mix ingredients and pour over the meat.
Cover and cook in 325 o oven for 1 'h to 2 hours.
Jane McCourt

PORCUPINES
1 lb. hamburger
1f2 c. raw rice

1 Tbsp. chopp<.'d onion
2 Tbsp. choppea green pepper
1 clove garlic, chopped fine
1 Tbsp. Worcestershiresauce

34

1 tsp. salt
Yz tsp. celery salt
2 c. tomato juice
4 whole cloves
Vz tsp. cinnamon
2 Tbsp. sugar

RICE KRISPIES HOT DISH
6 c. Rice Krispies
1 onion, chopped fine
21b. ground beef

2 cans chicken and rice soup
2 cans mushroom soup

Mix all ingredients together. Pour into a greased baking dish. Bake for 1 hour in
350° oven. Serves 8 people.
PatNeiland

SOUFFLE SANDWICH
3c.milk
Yz tsp. sa It
6 eggs, beaten
1/2 tsp. dry mustard
1f2 lb. thinly sliced ham

% lb. sharp shredded Cheddar
cheese
1h c. butter
Yz bag potato chips
16 slices bread

Mix milk, salt, eggs, and mustard. Remove crusts of 16 slices of bread. Grease
a 9x13 inch pan: place 8 slices of bread on bottom of pan. next a layer of sliced ham
and a layer of sharp cheese. Repeat layers ago in. Pour the milk mixture over bread,
ham and cheese. Cover with foil: refrigerate overnight. Just before placing in oven,
pour melted butter. mixed with potato chips, over mixture. Bake at 350 o. uncovered,
for 1 hour. Serves 14.
Barbara Kumbier

SESAME STEAK
1!2 c. salad oil
1/3 c. sesame seeds
4 onions, thickly sliced
· 1h c. soy sauce
% c. lemon juice
1 Tbsp. sugar

1/4 tsp. cracked pepper
2 garlic cloves, crushed
1 boneless beef top sirloin steak,
cut 11/z inches thick (abouf 2Y2 to
31b.)

About 5 hours before serving: In 10 inch skillet over medium high heat, in hot.
salad oil, cook sesame seeds until golden. Mix all ingredients for marinade~ Trim excess fatfrom steak; place steak in marinade, turning to coat. Cover and refngerate,
turning steak often.
Before serving: Preheat broiler. Place steak and onions on rack in broiling pa~;
broil for 20 to 25 minutes for rare. Brush often with marinade. Turn steak once; st1r
onions to prevent burning. Makes 6 to 8 servings.
Ellen Miller

2808-90

J

1
:!

\

SKILLET BEEF AND NOODLES
21b. ground beef
1 env. dry onion soup mix
1 (11b. 12 oz.) can tomatoes

4 oz. uncooked noodles
2 c. mushrooms

In a large skil.l~t, cook and stir ground beef until brown; stir in remaining ingredients. Heat to boiling. Reduce heat; cover and simmer, stirring occasionally, for
about 20 minutes or until noodles are tender. Makes 6 to 8 seNings.
'

Bring water and dash of salt in large kettle to a boil. When boiling. put in spaghetti. Cock until done, about 15 minutes. In fry pan, brown onion and ground beef.
Use spatula to crumble the meat when done. Add the tomato soup and mix. Season
the ground beef with garlic salt. Top with Parmesan cheese.
laurie Phillips

B.B.Q. CHICKEN

Variations- Cheese: Stir in 1 cup diced sharp American cheese (4 ounces) and
2 cups diced_ celery before simmering.
Corn: Stir in 1 can (8 ounces) whole kernel corn with liquid before simmering.
Romayne Degen

TACO CASSEROLE
2 lb. lean ground beef
1 (11b.) can refried beans
1 env. taco seasoning
1 (1 lb.) bag corn chips

1 lb. Cheddar cheese, shredded
1 small head lettuce, shredded
2 or 31omatoes, sliced thin
1 pt. sour cream

Put layer of corn chips in bottom of 9x13 inch dish; sprinkle with V4 of cheese.
Put aside. Brown ground beef lightly; add refried beans and taco seasoning. Blend
well and heatthoroughly. Pour over chips and cheese. Bake for 15 minutes at 350°.
Add light layer of chips and cheese; return to oven for 5 minutes. SeNe with remaining ingredients. SeNes 8 to 10.

Have on hand 2 portions chicken breasts, boned and skinned.
Dry Mixture:

Liquid Mixture:
Juice of 1h lemon

BAKED BREADED CHICKEN
8 portions chicken breasts, boned
and skinned
1 egg, beaten with 1 tsp. water
4 Ak-Mak crackers, crushed

TACO HOT DISH
1 (8 oz.) cln. sour cream
V2 c. sliced ripe olives
2 c. shredded Monterey Jack
cheese
2 c. (8 oz.) shredded sharp Cheddar

cheese

Combine meat and onion In large skillet. Cook over medium heat until done.
Drain off excess grease. Add tomato sauce and taco mix to meat mixture, stirring
well. Place crushed chips in bottom of9x13 inch pan. Pour in meat mixture. Top with
remaining ingredients in the order listed. Bake at 350" for 30 to 40 minutes, or until
bubbly.

I use Monte~ev Jack and \.... olby cheese, shredded together.
Susie fell

TEXAS SPAGHETTI
1 pkg.ltalian spaghetti
1 onion, chopped
1 lb. ground beef

36

2 cans tomato soup
Garlic salt
Parmesan cheese

Va lsp. apple cider vinegar

Dip chicken breasts in liquid mixture, then shake or dip in dry mixture. Bake in
preheated 350° oven for 45 minutes. Yield: 2 portions.
Deanna Hudson

Nancy Vaccaro

1112 lb. ground beef
1 onion, chopped
1 (8 oz.) can tomato sauce
1 pkg. dry taco mix
1 (8 oz.) bag Doritos tortilla chips,
crushed
i (12 oz.) ctn. cottage cheese

1/4 tsp. garlic powder
1/4 tsp. onion powder
Dash of low-cal sweetener

1 pkg. Knox gelatine
1 V2 tsp. paprika
V4 tsp. dry mustard

41sp. unprocessed bran
Seasonings to taste (poultry
seasoning, pepper)

MixAk-Mak. bran and seasonings. Dip chicken breasts in egg mixture. Roll in
crumb mixture. Place chicken breasts on baking sheet. sprayed with Pam. Bake in
preheated 400" oven for 20 minutes. Reduce heatto 350 o and cook for 10 minutes.
Test chicken with a fork. Yield: 8 seNings.
Deanna Hudson

BAKED CHICKEN WITH MUSHROOMS
2 portions chicken breasts, boned
and skinned
1Vz c. fresh mushrooms, sliced
V2 tsp. celery seed

V4 tsp. dried marjoram
Salt and pepper to taste
2 Tbsp. lemon juice or water

Place chicken in shallow baking pan and sprinkle with seasonings. Add lemon
juice or water. Spread the mushroom slices over the chicken. Bake in a preheated
oven at 350 o for 30 minutes. Check after 15 minutes and sprinkle more lemon juice or
water on the mushrooms as needed. After 30 minutes, reduce temperature to 325 o
and cook for 15 minutes or until chicken is tender. Yield: 2 seNings.
Deanna Hudson
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37

CHICKEN ADOBO
(Philipino)
3 lb. stewing chicken
Y2 c. vinegar
1 clove garlic
Salt and pepper to taste.

·

CHICKEN WITH ORANGE
2 portions chicken breasts, boned
and skinned
1 orange, peeled and chopped
¥4 c. water
1 Tbsp.lenion juice

1 bay leaf
2Tbsp.oil
2c. water

Cut chicken in bite-size pieces; crush garlic. Place chicken in deep saucepan·

a~d salt: pepper, garl!c, ~inegar, water. and bay leaf. Cover and simmer untii
chicken
brown.

IS

tender and l1qu1d has evaporated. then add oil and fry until chicken is
.
C.C. Wallace

Dash of low-cal sweetener
1 c. celery, sliced
VA c. green pepper, slic~d
V4 c. onion, minced
Garlic powder and pepper to taste

Place orange, water, lemon juice, and low~cal sweetener in a small· saucepan. Bring to a simmer. Place chicken in a baking dish andpourthe orange mixture
over the chicken. Add vegetables and seasonings. Cover with foil and bake in preheated 350° oven for 35 to 40 minutes. Raise temperature to 375°; uncover the
chicken and bake for 10 minutes. Yield: 2 seNings
Deanna Hudson

CHICKEN CASSEROlE
4 c. bite-size cooked chicken

1% c. elbow macaroni (uncooked)
2 cans cream of mushroom soup,
diluted with 1 c. milk
1 c. chicken broth
V2 green pepper, diced

1 (2 oz.) jar plmenlos
Y2lb. fresh sauteed mushrooms
Scant 1 tsp. salt
1 small onion, minced
1 (7 oz.) can sliced water chestnuts
V21b. grated Cheddar cheese

Combine in a large bowl. Refrigerate overnight. Turn into 9x13 inch pan and
topw1th cheese. Cover with foil. Bake at 350° for 1 1/4 hours. Let stand for 10 minutes
before seNing. Makes 10 to 12 seNings.
Arlene Kerkman

CRUNCHY PARTY CHICKEN
2 c. chopped, cooked chicken
1 c. chopped celery
'V2 c. slivered almonds
2 hard-boiled eggs, chopped
2 tsp. Worcestershire sauce

Y2 c. mayonnaise
1 tsp. onion juice
1 c. cooked rice
1 c. cream of chicken soup
1 c. crushed potato chips

Mix all ingredients, except potato chips; top with chips. Bake at 350 o for 30
minutes. Yield: 8 servings.
Gloria Dick

CHICKEN DIVAN
2 (10 oz.) pkg. broccoli, cooked

2 c. cooked chicken
2 (10 oz.) cons cream of chicken
soup
1 c. Hellmann's mayonnaise

1 fsp.lemonjuice
V4 tsp. curry powder
V2 c. grated Cheddar cheese
1 c. bread crumbs
2 Tbsp. melted buffer

Place the broccoli and chicken into a 9x13 inch pan. Heat together the soup,
mayonnaise, lemon juice, and curry powder; pour over the broccoli-chicken. Sprinkle over the sauce the cheese and bread crumbs, mixed with melted butter. Bake at
350 o for 35 minutes.
Connie Johnson

CHICKEN RICE BAKE
1Vz c. Minute rkc.f!
1V2 c. mushroorm:
1 celery stalk, cut in pieces
2 Tbsp. onion
1 can cream of trKi8hroom soup

2c. water
1 tsp. salt
2 Tbsp. butter
Chicken breasts or cui up fryer
pieces

Place chicken on top of preceding mixture. Sprinkle with paprika and poultJy
seasoning. Bake for 1 hour at 3 75o.
'
PatWegge

38

FIVE SPICE CHICKEN AND VEGETABLES
2 whole large chicken breasts
31bsp. soy sauce
'VA tsp. Five Spice powder
1 medium zucchini
1 medium onion

2 c. bok choy, sliced
'Y4 c. chicken broth
2 tsp. corn starch
2Tbsp.oil

Skin, halve lengthwise and bone chicken breasts. Cut Into 1 inch pieces. Combine chicken, soy sauce, and Five Spice powder. Let stand for 15 minutes at room
temperature. Quarter zucchini lengthwise and cut into 1/2 inch pieces. Thinly slice
onion; separate into rings. Slice bokchoy into 1/2 inch slices. Blend chicken broth Into
corn starch. Set aside.
Preheat wok or large skillet over high heat; add oil. Stir-fry bok choy for 1 min·
ute. Add onion and zucchini; stir-fry for 2 minutes or till crisp tender. Remove vegetables; add more oil if needed. Add 112 the chicken mixture; stir-fry for 2 minutes. Re·
move; stir-fry remaining chicken mixture for 2 minutes. Return all chicken mixture to
wok. Stir broth mixture and stir into chicken; cook and stir until bubbly. Stir in vegetables, Cover; cook. for 1 minute. SeNes 4 to 6.
Claire Sub rod

39

2808-90

.i
J/

r\

jfJf/

'

<i

''I

!

HAM 'N SWISS BROCCOLI QUICHE

OVEN CHICKEN SAlAD
2 c. cooked chicken
2 c. thinly sliced celery
1 c. toasted bread cubes
1 c. mayonnaise
'Y2 c. toasted, chopped almond
1 c. sliced water chestnuts

1 (15 oz.) pkg. Pillsbury All-Ready pie
crusts
1 tsp. flour
1 c. half & half or milk
4 eggs, slightly beaten
1/4 to Y2 tsp. dry mustard
Vs tsp. pepper

2lbsp. lemon juice
2 tsp. grated onion
1/2 tsp. salt
112 c. grated cheese
1 c. crushed bread crumbs

.
Combine all ingredients. except the last two. Pile lightly into casserole· sprinkle
With cheese and crumbs. Bake in 450 o oven for 10 to 15 minutes until bubbly Makes
6 serv~ngs.
'
·

'I
~
;!

Prepare pie crust according to package directions for filled 1 crust pie, using
a 9 inch pie pan. [Refrigerate remaining crust for later use.) 1-)eat oven to 350°F. In
medium bowl. combine half & half. eggs, dry mustard. and pepper; set aside.

-~

Layer ham, cheese, broccoli, and onion in pie crust lined pan. Pour egg mixture over ham, cheese and broccoli. Bake at 350 oF. for 40 to 50 minutes or until knife
inserted in center comes out clean. Cool for 5 minutes; cut into wedges. Gamish as
desired. Refrigerate any remaining quiche. Makes 6 to 8 servings.
Burlington Lioness Club

•

Romayne Degen

•

SHANGHAI CHICKEN WINGS
10 to 12 chicken wings, tips

;

i

BAKED PORK CHOPS AND DRESSING

1Tbsp. sherry
2 slices ginger
A few cloves of Star Anise

removed
Vs c. soy sauce
1/3 c. water

Sporkchops, browned
1 (103/4 oz.) can cream of chicken
soup, diluted with 1 can milk

Put c~ickenwings in kettle with soy sauce, % cup water. sugar, sherry, ginger.
and Star An1~e
:ng to a boil and simmer with cover on for 20 minutes. Baste wings
and cook w1thoutcover for 15 to 20 minutes. until tender. Serve hot or cold. Hot is
better.

•

I

1 tsp. salt
3 slices bread, cubed
1'Y2 c. grated cheese

B_rown pork sausage; drain. Put in bottom of 9x13 incr1 pan. Beat eggs slightly;
a?d rTli!k, mustard and salt. Place cubed bread over pork sausage and pour milk.
m1xtur; over o!l. :;:":ini<le with the cheese. Lei set overnight or for at least 1 hour. Bake
m 350 oven
., ;cour let stand for 10 minute!: before cutting.
Add fried mushrooms it desired.

Ivy Blyth

40

PORK CHOP CASSEROLE
6porkchops
Seasoned salt
1 can cream of celery soup
Dash of pepper
1 (24 oz.) bag frozen hash browns,
thawed

V2 c. sour cream
1 c. shredded cheese
V2 c. milk
1 (8 oz.) can fried onions

Brown pork chops. Sprinkle with seasoned salt and dash of pepper. Mix soup,
sour cream. milk, V2 cup cheese. and V2 can onions. Add potatoes. Pour in bottom of
9x13 inch pan. Place chops on top. Bake, covered, for 40 minutes In 350° oven.
Sprinkle rest of cheese and onions on top. Bake for 5 minutes more, uncovered.
Jane McCourt

BREAKFAST SOUFFLE
1v2 lb. porkscu:;::;:gc
9eggs
3c.milk
11/2 tsp. dry mVcKHC1

1 large pkg. sage and onion bread
dressing mix

Place browned pork chops in lightly greased 13x9x2 inch baking pan. Prepare dressing according to directions on back of package. Place lightly packed
handfuls of dressing on top of each pork chop. Pour soup mixture evenly over chops
and dressing. Cover tightly with aluminum foil. Bake for 1 hour at 350°.
SusleFell

Freezes well and reheats well. To reheat, bake in oven at 350° for at least 30
minutes. Can put your chicken wings and marinade together in the morning and
cook later.

Maureen McGowan, Claire Subrod

1 c. cooked, cubed ham
6 oz. shredded Swiss or Cheddar
cheese
,.
1 c. fresh broccoli flowerets,
blanched and well drained (or
frozen, thawed and drained)
1 Tbsp. chopped onion

PORK CHOPS WITH SAUERKRAUT
3 Tbsp. butter
6porkchops
2tsp. salt
1 (No. 1) can sauerkraut, drained
3 Tbsp. brown sugar

2808-90

1/4 tsp. black pepper
% tsp. caraway seed
5 c. herb seasoned croutons
2 c. thinly sliced, pared apple

41

Melt butter in large skillet; add pork chops and brown slowly on both sides.
Season with salt and pepper. Remove chops from skillet and place on bottom of 3
quart shallow baking pan. Drain extra fat from skillet, reserving 2 tablespoons.
Add remaining ingredients and mix; spoon mixture over chops. Cover tightly
with foil and bake in preheated 325 o oven for about 1 V2 hours. Garnish with crab
apples and parsley.
Gloria Dick

STRING BEANS WITH PORK
1/2 lb. pork, sliced
2 cloves garlic, crushed
1 Tbsp. shoyu
1% c. wafer
21b. string beans, cui in 2 inch
lengths

1 medium tomato, sliced ·
1/2 tsp. MSG
Salt to taste

Brown pork and garlic in skillet ..Add shoyu and water; bring to a boil. Add
string beans and cook until tender. Add tomato; sprinkle with monosodium glutamate and salt to taste. Serves 6.
C.C.Wallace

EIGHTY-ONE CLUB CASSEROLE
In a large skitlet combine:
1/4 c. diced onions
3 Tbsp. butter
Cook until onions are almost transparent.

Add:
2 cans cream of mushroom soup
1 c. mushrooms
(undiluted)
3c.chicken
1 to 11Jz c. milk
2 Tbsp. chopped chives
2 tsp. rosemary
Heat thoroughly. Add V4 cup drained, sliced pime~to a~d stuffed gr~en oliv~s.
Simmer for 15 minutes. cool< 8 ounces very thin spaghe~1; ?~~ln. Add.to chicken mixture and mix well. (You may havetoadda little more milk 1f 1t 1stooth1ck.)Addsaltto
taste [not too much because of the olives).

Put in buttered casserole dish. Top with buttered bread crumbs and Parmesan
cheese (grated). Bake in a 350 o oven for 45 minutes [uncovered). Let stand for 5 to 10
minutes before serving. Delicious!
Barbara Kumbier

BREAKFAST SUPREME
1 c. milk
1 can cream of mushroom soup
1/2 lb. Velveeta cheese, cubed
8 English muffins, toasted and
buttered

1 doz. hard-boiled eggs, cut
lengthwise into slices
1 (16 oz.) pkg. smoked link
sausages, sliced in coins
1/2 c. butter ·
1/2 c. flour

In bottom of 13x9 inch baking dish, arrange egg slices in rows. Alternate rows
of sliced sausag~' r<:lween sliced \3ggs. In saucepan over low heat, melt butter. Stir
in flour to make /'''~':1h paste. Stirring, add milk, soup and cheese cubes. Stir until
smooth. Pour over eggs and sausage. Bake at 350° for 30 minutes. Spoon over
toasted and buttered English muffins. Serves 4 to 8.
Shirley Datzer

CHEESE
12 slices white

cubed
% lb. sharp proc~~" cheese
1 (10 oz.) pkg. frozen chopped
broccoli, cooked and dralr ed
2 c. cooked or c<e~:nn;c:d ham, diced
or sliced smo•i

ST~TA

26 small saltines, crushed
4 Tbsp. oleo, melted

8 oz. Swiss cheese, shredded

3/4 c. sour cream
2 eggs, slightly beaten
6 slices bacon
1 c. chopped onion
Combine crackers and oleo. Press in bottom and sides of a 9 ~nch pie pan.
cook bacon until crisp; drain and save. Crumble over crust. Cook on1on In 2 table·
spoons of drained bacon grease until tender. but not brown.

Combine onion, cheese. sour cream. and egg. Pour over ba~on. Bake at 3 75o
for about 35 minutes or until knife comes out clean. Letsetfor 10 m1nutes before cutting.
If recipe is douqled, use a 9x13 inch pan.

AliceKobs

6 eggs, slightly beaten
31/2 c. milk
2 Tbsp. minced onion
Y2 tsp. salt
% tsp. dry mustard

?ut V2 the breod cubes on boliom of 9x13 inch glass pen Add a !aver· of
r:!;:~(\Sc:J ond
txoccoli, then odd ham and rest of bread cubes. Combine remaining ingreck:nis. Pour over all ingredients. Cover and refrigerote overnight.
Boks . uncovered. at 325° for 55 minutes. Let stand 1'or 10 minutes before cutting in
squares. Ser1es 10to 12.
Ruth Heck

42

QUICHE LORRAINE

QUICK PIZZA
2 English muffin halves
1/4 c. tomato paste
Va lb. ground beef
ilo 2 Tbsp. ground pepper
'i to 2 Tbsp. chopped onion

vz c. grated American cheese
A few grains or pepper
V• tsp. salt
V4 tsp. oregano
1 Tbsp. butter or liquid shortening
43

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!

. Saute onions ana pepper in fat. Saute ground beef with onions and peppers
Dram off grease. Put muffins on slightly greased cookie sheet. Put sauce on ground
beef, peppers, and onions. Add cheese on top.
'

Simmer for a few minutes. until heated rnrougn. ;)erve WJm "'"' ffn-v~·'-'~·~
broccoli in lemon sauce and rice. Serves 4 to 6.
Preparation time: 15 minutes. Cooking time: 25 minutes.

Note: The seasoning (salt, pepper, oregano) can be added to sauce or
ground beef; after 1t's cooked, stir in the seasoning.
·
Laurie Phillips

HAM AND CHEESE SANDWICH IN FOil
- if4 c. prepared mustard
'V2 c. soft butter
1 Tbsp. poppy seed

V4 c. grated onion
Swiss cheese, sliced
Boiled or canned ham

Mixall~e pre~eding ingredients. Put on sliced cheese and ham. Wrap in foil.
Bake for 15 m1nutes 1n a 350 o oven.
PatWegge

BARBECUED BEEF SANDWICHES
'V4 c. finely chopped onion

1 lb. cooked roast beef, thinly
sliced
1 c. bottled barbecue sauce

BAKE:O NOODLES WITH TUNA AND .MUSHROOMS
Vz !b. noodles
1112 qt. boiling wdi<?t
1Y2 tsp. salt
1 c. canned tuna

1 (101/z oz.) can cream of mushroom
soup
% c. buttered bread crumbs

.
Cook nooC:!es in salted water until tender; drain. Flake the tuna with a fork. Mix
With noodles ar;::J: nushroom soup. Turn into a greased baking dish. Sprinkle with
crumbs. Sake at 350 o for 40 minutes. Serves 6.
Bernie Zygowicz

SCAllOPS BN WINE
21b. scallops
%c. flour
1 c. butter
1 small white onion, minced
1 lb. mushroom~.

Barbara Kumbier

TUNA AND CHEESE CASSEROlE
1 (8 oz.) pkg. cream cheese
'\ (11b.) pkg. noodles
1 large can tuna
stick margarine or butter
'V2 c. green olives, cut in halves
5 Tbsp. flour
1 (6 oz.) pkg. Muenster cheese,
112 tsp. salt
grated
'V4 tsp. pepper
2Y2C. milk
Cook noodles according to package directions. Melt butter: add flour, salt
and pepper. Stir; slowly add milk. Stir until it comes to a boil. Boil tor 1 minute. Add
cream cheese, tuna and olives.
In a 9x12 inch baking pan, pour layer of white sauce (V3). Add 1/2 of noodles
and half the Muenster cheese. Repeat with another V3 of white sauce, rest of noodles. rest of white sauce, and top with last of Muenster cheese. Bake at 350 o for 30

3/4

minutes.

Diana Molumby

2 Tbsp. pickle relish
6 round buns, split and toasted

Heat meat slices in barbecue sauce, combined with onion and pickle relish.
Serve on buns.
Romayne Degen

2 Tbsp. garlic, minced
2 tsp. salt
1 tsp. white pepper
2 ibsp. lemon juice
1 11,~ -~. Vi!hit~ wine

Shake scallops in flour. lightly brown In V2 cup butter. Mel! V2 cup buiter !n cledn
pan. Sau!e o~ion for 5 minutes./\cld mushrooms and garlic. Season with salt and
pepper. cont1nue saute for 5 minutes more. Add scallops, lemon juice and wine.

v~~.,.

SIMPLE SALMON PIE
1 (9 Inch) past!)f shell
2Tbsp.butter
3 Tbsp. flour
1 c. milk
11sp. salt

'Vs tsp. pepper
1 (1 lb.) can salmon
'V2 c. pimiento
1 (8 oz.) can peas
1 egg

Topping: Melt butter; add crushed corn flakes.
Melt butter in medium saucepan; blend In flour. Gradually add milk, stirring
constantly. Cook until thickened. Remove from heat. Add salt. pepper, salmon. pimiento, peas, and egg. Put in pastry shell. Sprinkle with topping. Bake at 425 o for 25
to 30 minutes. Cool for 10 minutes before serving.
Two 91/4 ounce cans tuna can be substauted for the salmon.

Susie Fell

SHRIMP DEJONGHE
2 cloves garlic, minced
"h c. butter
'V2 c. d!)f white wine
'V3 c. parsley
Dash of cayenne pepper
2 c. bread crumbs
112 tsp. salt
4 c. shrimp, boiled for 3 minutes
Combine dry seasoning with bread crumbs, wine. butter. and garlic. Blend
mixture in a soft paste. Spread over shrimp and bake for 25 minutes at 350° or unm
topping is golden brown. Serves 6lo 8.
Nancy Vaccaro

45
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SEAFOOD FETIUCCINE
ilb. fettuccine
8 Tbsp. butter
3 Tbsp. oniori, minced
% lb. fresh mushrooms, sliced
'V4 c. green pepper, diced
1 c. chicken broth
1/4 c. grated Parmesan cheese
1/2 tsp. sweet basil

FISH CREOLE

1/2 tsp. dry mustard
Dash of cayenne
1/2 tsp. seafood seasoning
% lb. crab (I use artificial)
4 Tbsp. flour
1Y:! c. half & half
1/2 lb. scallops

1 lb. fish fillets
1 Tbsp. margarine or butter
2 Tbsp. finely chopped green
pepper
1 small onion, chopped
V2 stalk celery, chopped
3/• tsp. Pillsbury Sweet 10 or 2 Tbsp.
Pillsbury Sprinkle Sweet

Cook feituccine. Melt 4 tablespoons b tt Add
.
red pepper; saute for 5 minutes Set asi
u er.
. ?nrons. green pepper and
until smooth. Add half & half and.chicke~~;o~hel~/e;natntngtbUffer; a.dd flour. Blend
Parmesan cheese, sweet basil, dry mustard ca' trnng cons antlyunttl ~mooth. Stir in
and crab. Simmer for 5 to 7 minutes. If sau~e ~=~~~;~~f~od ~~asontng, scallops,
sauteed vegetables and heat through. SeNe over feitucc~~.a
more broth; add

1h tsp. salt
% tsp. oregano (if desired)
Ya tsp. pepper
1 (8 oz.) can (1 c.) stewed tomatoes,
cut into pieces

.I

Heat oven to 350 oF. Arrange fillets in a 9 inch square or 11 x7 inch pan. In medium skillet, cook green pepper. onion and celery in margarine until tender. Stir in
remaining ingredients: mix well. Pour tomato mixture over fillets. Bake, uncovered, at
350°F. for 30 to 35 minutes or until fish flakes easily. Makes 3 to 4 servings.
Gloria Forrest

Dorothy Sizer

BUTIER HERB BAKED FISH
'V2 c. butter
'13 c. crushed saltines (15 crackers)

MIRAClE SAlMON lOAF
1!2 c. mayonnaise
1 c. cream of celery soup
1 egg, beaten
1!2 c. chopped onion
% c. chopped green pepper

1 Tbsp. lemon juice
1 tsp. salt
2 c. salmon, flaked
1 c. bread or cracker crumbs

% Tbsp. garlic powder

1 lb. frozen fillets (cod)

1f.t c. grated Parmesan cheese
1/2 Tbsp. basil leaves, oregano and
salt

(optional)

.
~ix;irst! ;, :Greclients, then add the salmon and bread crumbs to the mixture·
mtxwe · our InTO a greased 9x5 inch loaf pan: Bake at 350" for60 minutes.
'

In a 13x9 inch pan. melt buffer. Combine crumbs. cheese, basil, oregano, salt.
and garlic. Dip fish in butter, then mixture. Bake near center of oven at 350 o for 25 to
30 minutes. Flip once.
Sharon VanDerZee

Susie Fell

SHRIMP STIR-fRY
SAlMON-DIU. i.OAF
15 oz. skinned, drained canned
salmon
6 oz. drained canned water
chestnuts,
1 egg, beaten
'V2 c. diced celery
Vz c. di_ced onil:'"' or sr:allions (("'re"'n
omons)
·

VJ c. plus 2 tsp. ketchup
1 tsp. chopped fresh dill (or% tsp.

3112 oz. cooked shrimp
2 Tbsp. chopped onion
1/2 c. red or green bell peppers,
sliced

dri~d)

% fsp. pepper
% tsp. Worcestershire sauce
Dash of hot sauce (optional)
41Gmon wedge$

V2 c. fresh mushrooms, sliced
1 c, Chinese cabbage, sliced

Sauce:

V2 tsp. grated fresh ginger root
'V4 tsp. Parsley Patch garlic blend
1 tsp. Parsley Patch oriental blend
1 tsp. lemon juice

112 tsp. artificial butter flavor
V2 tsp. low sodium soy sauce
2 Tbsp. water
% tsp. !ow-cal sweetener

Spray nonstick skilietwith Pam. Add onions, shrimp and sauce mixture. Simmer
over medium heat for 5 to 10 rninutes. Do not cook dry..A. del vegetables and stir-fryfor

i_u:;f a few minutes, uniil vegelabies ilOVe bareiycookfKl. Add salt to taste (optional).
r-or a gatn\sh, add a little rnore garlic biend and o iibercli omount of oriental blend.
Serve.
Deanna Hudson

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2808·90

47

SHRIMP SCAMPI
21h lb. shelled jumbo shrimp
4 garlic cloves
V2 c. butter
1 Tbsp.lemonjuice

1 tsp. salt
Va tsp. pepper
· 2 Tbsp. oregano
1 Tbsp. parsley

In saucepan, combine all ingredients, except shrimp. Heat through. Arrange
shrimp in baking dish. Pour butter mixture over and broil for 5 to 8 minutes. Sprinkle
with parsley and garnish with lemon slices. Serves 8.

Breads,

I

Rolls,

Preparation time: 20 minutes. Cooking time: 5lo 8 minutes.
·
Barbara Kumbier

48

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BREADS, ROLLS, PASTRIES

EQUIVALENT
3 tsp.
. ..... 1 tbsp.
2tbsp......... ....
..'lac.
4tbsp
. . V• c.
8 tbsp. .
. . -'h c.
16tbsp..
. .. 1 c.
5 tbsp. + 1 tsp..
. . 113 c.
12tbsp..
. .'14 c.
4 oz...
'he.
8 oz...
.1 c.
16oz..
. .. .. . . ..
.1/b.
1 oz.
. .... 2 tbsp. fat or liquid
2 c.
.1 pt.
2 pt.
....... 1 qt.
1~
.... A~
5/s c.
. ... 'h c. + 2 tbsp.
1/a c.
. 3f4 c. + 2 tbsp.
1 jigger. . .
1112 fl. oz. (3 tbsp.)
8 to 10 egg whites.
............ 1 c.
12to 14eggyolks..
.1 c.
1 g.ljnwhipp_e<l cr~ar.
. . 2 c. \'/hipped
1 lb. shredded American cheese . . .
A c.

SUBST~T!JTIONS

V. lb. crumbled Bleu cheese
.. 1 c.
1 lemon, . . . . .
. ·.3 tbsp. juice
1 orange. .
. ...... 1!3 c. juice
1 lb. unshelled walnuts .... 1112 to Pt. c. shelled
2 c. fat . , . .
. ... 11b.
1 lb. butter ................. .2 c. or 4 sticks
.1 lb.
2 c. granulated sugar. . . .
31f2 -4 c. unsifted poWdered sugar
,1 lb,
211• c. packed brown sugar . . . . .
. .1 lb.
4 c. sifted flour. . .. . . . . . . . . . . .
.1 lb.
4 1/2 c. cake trour. . . . . . .
.1 lb.
3 112 c. unsifted whole wheat flour. .
.1 lb.
4 oz. (1 to 1V. c.) uncooked
macaroni. ................ 2'14 c. cooked
7 oz. spaghetti ... , .
.4 c. cooked4 oz. (1 112 to 2 c.) uncooked
noodles
28 saltine crackers .. .
4 slices bread ..... .
14 sgll.<M.!! gi!!h.B_m gackers. c,
22 vanilla wafers ....... .

FOR A MISSING INGREDIENT

1 square chocola<e (1 ounce) = 3 or 4tablespoons cocoa plus 'h tablespoon fat.
1 tablespoon cornstarch (for thickening) ~ 2 tablespoons flour"
1 cup sifted all-purpose flour = 1 cup plus 2 tablespoons sifted cake flour"
1 cup sifted cake ''-""''"
1 cup minus 2 tablespoons sifted all-purpose flour"
1 teaspoon bakir,. ,-,;,war = 'I' teaspoon baking soda plus 'h teaspoon cream of tartar.
1 cup sour milk = 1 cup sweet mllk into which 1 tablespoon vinegar or lemon juice has been
stirred; or 1 cup buttermilk (let stand for 5 minutes).
1 cup sweet milk '" '
sour milk or buttermilk plus 112 teaspoon baking soda"
31• cupcrackercl•"·''''"•" --• 1 cup bread crumbs.
1 cup cream, sour, heavy = 113 cup butter and 21:; cup milk in any sour milk recipe.
1 teaspoon dried herbs = 1 tablespoon fresh herbs.
1 c:up whole milk "' 'h r.up evaporated milk and 112 cup water or 1 cup reconstituted non!ctt d•y
milk and 1 tabk::vc"n butter.
1 package activ;; .~r;
= 1 cake compress0d yeast.
1 tablespoon instant minced onion, rehydrated = 1 small fresh onion.
1 tablespoon prepared mustard = 1 teaspoon dry mustard.
11s teaspoon gart;;: ,"'l''·'der = 1 small pressed c!ove of garlic.
1 lb. whole date:<
· c pitted and cut.
3 medium bananas = 1 c. mashed.
3 c. dry corn flakes = 1 c. crushed.
10 miniature marc'>ma!le'lls = I large marshmallow.

i"""t

HONEY-PINEAPPLE BRAN BREAD
1 c. flour
1 Tbsp. melted butter

2 eggs
41sp. baking powder
V2 c. crushed pineapple
3/4 c. milk

114 c. honey
11/4 c. bran

Sift together flour, baking powder and salt Add bran. Add well beaten egg_s.
honey, milk, and butter. Add drained pineapple; stir thoroughly and bake 1n
greased loaf pan for about 25 minutes at 350 o.
Nancy Vaccaro

ONION CHEESE SUPPER BREAD
1 c. sharp process American
V2 c. chopped onion
cheese
1 Tbsp. fat
V2 Tbsp. poppy seed
1 beaten egg
2 Tbsp. melted oleo
V2 c. milk
1V2 c. biscuit mix
Cook onion in fat until light brown and tender. Combine egg and milk; add to
biscuit mix and stir only till dry Ingredients are just moistened. Add onion and Y2 of the
cheese. Spread dough in an 8 x 11 V2 inch round baking dish.

Sprinkle top with rest of the cheese and poppy seed. Drizzle melted oleo or
butter overalL Bake in a 400° ovenfor20to 25 minutes. SeNe hot. Makes 6to 8seNings.
AliceKobs

ONION BREAD
Frozen bread dough or your
favorite white bread dough

Form dough into small balls. Combine onion soup mixture with melted butter.
Roll each ball in butter mixture and arrange in buttered tube pan. Let double and
bake at 375' ·for 45 minutes. Turn cooked bread onto seNing plate. Pass remaining
butter/onion mixture with bread. Dip each piece into butter mixture before eating.
Burlington Lioness Club

GEN.EFt~L 0v~~~-C~ARTC:~~:~'~'TS o~J~:L~:;,me··.
I Size:
Contents

\.!my slow oven .

cia/ canners, the most com.r,on 3re·
Average
8-oz.

?::>0' to 300" F.

. .300" to 325" F.

1 cup
·11

.325° !O :.~75~ F
oven ..
Hct oven ..
Very hot oven ...

. <17h 0 to 400"

Cnpyr1Qti1

lC:'

l

I

2 cups
i\1o. 303
..
No.2 ..... .

. 400° to 4~"
oo F. · N~ ~'12
. .450° to 50

L-------~----------

1982 by Cookbook Publishers. Inc

r~,

o. 10 ..

.2•12 cups
.3'12 cups
. .4cups
. .12to 13cups

----------------------~

1 pkg. onion soup mix
1 c. melted butter

PUMPKIN BREAD RING
~icrowave)

Vz c. butter or oleo
3/4 c., sogc;:;r
.1/.1 c. bPJWT~ sugar. fh-rnty j:J'{JGke~.:~
v~c . water

2c .

2eggs
1 c. canned pumpkin

49

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1. Cream butter and sugars in a large mixing bowl. Add water. eggs and
pumpkin.
2. Combine dJY ingredients. Add to liquid ingredients. Mix until smooth.
3. Place 2 inch diameter glass in center of waxed paper lined 2 quart glass
casserole to form ring mold. Pour batter into dish.
4. Cook in Radarange oven on FULL power for 8 to 9 minutes, or until top
springs back when lightly pressed with finger. Let stand for 10 minutes. Remove glass
and invert on serving platter. Be sure waxed paper remains flat in dish. Glaze with
cream cheese frosting.
·
Susie Fell

ZUCCHINI BREAD
1 tsp. salt
1 tsp. cinnamon
2 c. raw zucchini, cliopped
1 c. nuts

2c. sugar
1 c. oil
3eggs
3 c. flour
V4 tsp. baking powder

stir sugar. oil and eggs together. then sift together the flour, baking powder.
salt, and cinnamon. Mix with the first mixture the zucchini, nuts and flour mixture. Put
into 2 bread pans (greased). Bake in 350° ovenfor40minutes.
PatNeiland

ZUCCHINI BREAD
CRACKED WHEAT BREAD
2 c. boiling water

2 c. 100% cracked wheat
V2 c. brown supar
2 Tbsp. butter ,;.r oleo
1 Tbsp. salt

2 pkg. dJYyeast
V2 c. warm water
5 to SV2 c. unbleached white flour

Combine crocked wheat. brown sugar, butter. and salt in large mixing bowl.
Pour boiling wei : (JVer mixitne. Cool to warm. Meanwhile, soften yeast in warm water. Combine buth n·,;xtures. Gradually beat in flour. Knead. Place in greased bowl.
Letriseuntildouble, 1 to 1V2 hou1s. Punch down. Divide in 2 -shape in loaves. Let rise.
Put in pans. BokG at 400 o for 30 minuies.
Virgie Heineman

3 eggs
1 c. salad oil
2 c. sugar
4 c. peeled, grated zucchini
y2 tsp. vanilla
if2 tsp. salt

3112 c. flour
2 tsp. baking soda
V2 lsp. nutmeg
V2 lsp. cinnamon
1 c. chopped nuts
2 c. seedless raisins (omit if you wish)

In a large bowl. mix together sugar and oil, then mix in the eggs and zucchini.
Add salt. flour, soda, and spices together; mix with sugar and oil. Add flavoring, nuts
and raisins. Bake in 2 greased and floured 9x5x3 inch loaf pans at .350° for 75 minutes or unlil done.
Elaine Thate

ZUCCHINI BREAD

WHOlE WHEAT BREAD
6 Tbsp. Crisco ..·;•;c!t;:;-d
3/4 c. scalded
4 Tbsp. sugar
J'V2 tsp. salt
S!e c . molosser.

1Y2 c. warm water
2 pkg. dry yeast
4 1/2 c. whole wheat flour
2 c. sifted white flour

Melt shortening; add milk, sugar, salt, and molasses. Cool ro lukewarm. Dissolve yeast in warm water. Stir milk and molasses mixture into yeast mixttre. Add 2
cups whole w:-".:::::t f;cur. Beat until fluffy. Stir in remaining flour. Knead wei!. Place in
iClrgP bov1~ en.:: :.c.c,cerwith damp rea towel. U:>t rise until doub:c. Punch cJ::.:•;,r:-:; let rise
again.
Divide into 2 equal parts· 1nd roll out for loaves. Place in greased loaf pans; let
rise until doubleG Boke at 375o for 10 minutes; lower the temperature to 350° and
bake for 20 more minutes. Bread is done when it sounds hollow when ta·pped. Brush
melted butter on top; take out of pans and cool on wire racks. Makes 2 loaves.

greased 2 pound coffee con

50

3 eggs. beaten
2 c. sugar
1 c. oil
2 c. grated zucchini
3 c. flour
V2 tsp. baking powder
i tsp. baking soda

1 tsp. salt
4 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
V2 c. chopped nuts
3 lsp. vanilla

Mix all ingredients together. Bake in 3 small loaf pans or 2 large pans. Bake In
325 o oven for 1 hour.
AllceKobs

Vz c. melted bulter
1 c. brown sugar
2 small or 1 large pkg. vanilla
pudding (not instant)

2Tbsp.milk
1 c. nuts
2 loaves frozen bread, thawed (I
use frozen sweet rol is)

Break 11oaf in pieces and put in a greased 9x13 inch cake pan. Pour mixture
C:
over -;·hese p!f:ces; break other too~ ln p!ec~~s ar_Kl
O!"l_:~·~p,.
c_.d
un st::::rving ptote quici<iy \N~·~ae hot
1'8-f; ~O\r
ing from oven.
Susie Fell

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2803-90

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BUSY lADY BUnERHORNS
1 pkg. dry yeast
V. c. warm water
2c. flour

1 c. margarine
1 egg, well beaten
2 egg yolks, well beaten

Mix in large bowl the raisin bran. sugar, flour, baking soda, salt. and cinnamon,
then add the oil, eggs and buffermiik. Mix all together and fold in fruit cocktail. Refrigerate 1 day before using. Do not stir, just dip spoon in and fill muffin tins 3/4 full.

This dough keeps for 6 weeks in the refrigerator.
AliceKobs

Filling:

2eggwhites
1h c. sugar

1 tsp.vanilla

BRAN MUFFINS

Filling: Be~Jt whiles till stiff, adding sugar and vanilla. Dissolve yeast in warm
wafer. Mix togetn.er flour and margarine. In another bowl, 1ightly mix well the beaten
egg an~ yolks With yeast mixture. Stir well. Add to flour mixture and stfr well Divide
d?ugh tn 6 pa~_s. Rl?fri~erate for V2 ho~r. Re:nove one at a time; roll out to.V. inch
thtck~ess. Cut 1t '. sectio~s. Spread With filling; roll to point. Place on ungreased
cookie sheet. BaKe at 375 for 15 to 20 minutes. Makes 48 butterhorns.

Margaret Henney

2c.skimmilk

V2 c. honey
V2c.oil

2 eggs or egg replacer
2bananas

3 c. millers bran or unprocessed
bran
2c. flour
6 tsp. baking powder
Salt

1/2 c. raisins
Mix all ingredients together. (May add wheat germ and brewer's yeast also.)
Bake at 400" for 20 minutes. Makes 2 dozen.
Virgie Heineman

OVERNIGHT CARAMEL ROLlS
1 pkg. Rhodes 'to;:::::, dinner rolls
V2 box instant L ''''5cotch pudding
(601.)
1 c. nuts

V. c. butter
tsp. cinnamon
Vz c. brown sugar

SIX WEEK MUFFINS

%

3 c. sugar
Sc. flour

.
B' 1ttera B:;ncn pan. Pu!frozen dinner rolls in pan (abou·t 18 rolls). Pour pudding
m:x over rolls: then sprinkle nuts on. Mix together in saucepan the butter, cinnamon
an~ su,gar. ~nng. to a boil and ihen pour over rolls. Cover and let set overnight. Bake
of o50 for JO m!l!: Hes.
.lcme Dek~ney

I

BUNS
1 c. sugar

-t·.·tnl

2 pl<g. 'fGOS!
Flour

~Iss:lve, s,u9ar and salt in milk. L;e:t cooi till wcmn. Adcl oil 0 n,j eggs. Beat 'vve!!
m._,.e~. 1\.r:-r·;· ;·!or ~Yit!l the cjt:)Uqh :so Httle sticky. t~::;t r!ss. Puncf1 c:k.:vtrL Lei :-f~(:
H'..

ooo!n. Make lnl·;

Mix first 6 ingredients in large bowl. Add beaten eggs, oil and buttermilk. Mix
well. Fold in fruit cocktail. Do not use baiter until refrigerated for 1 day. Do not stir
when ready to use. Never stir your baiter after refrigerating the first 1ime. Use as
needed. Bake in 400° oven for 15 to 20 minutes.
Diana Molumby

2eggs

2tsp. sa~t
4% c. scalded
, -'+'

5 tsp. baking soda
21sp. salt
4isp. cinnamon

or t~'Visis. Let rise. Sake for 15 n·iinu"tes ctt 35(l{l.
Virgie Heineman

FRUIT COCKTAil MUffiNS
~ (15 oz.} pkg. raisin bran
3 G. sunru

1 c. vegetable oil

a be,crt""" ":igq.s

REFRIGERATOR BRAN MUfFINS
1V2 c. sugar
V2 c. solid shortening
2eggs
2v2 tsp. scda
2V2 c. ffioug·
1/2 tsp. salt

1:0-~. -~J<,-~.

52

2 c. buttermilk
1 c. bo!lingwater
1 c. 100% Bran
:.;;; c. ;;.:,edless raisins
2 c . Afl·Bran

Combine soda, flour and salt. Pour boiling water over 100% Bran. Let stand
unlii bran has obsorbed water and Is slightly cooled. Cream sugar and shortening.
Add eggs, one at a time; mix well. Add flour, soda, salt. and buttermilk; mix until
smooth. Blend in 100% Bran; add raisins and All-Bran. Mix well. Refrigerate covered.
i

">'>..>U<.,:

2 tsp. salt
4 tsp. cinnamon

1 (Hi oz.) pkg. raisin bran cereal
1 c. vegetable oil
4 eggs, beaten
1 qt. buttermilk
1 (17 oz.) can fruit cocktail, drained

or ·1 can crus ned pineapple

rJnd !rem.e muffins ali at one iime. MokPs ,'lV2 to

dozen.

Marian Bienemc:mn

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53

STRAWBERRY PIE

ANGEL PIE
1 can crushed pineapple, drained
1 graham cracker crust

16 marshmallows, melted in% c.
milk over low heat
V2 pt. whipping cream

Let marshmallows cool; whip cream. Fold in cold marshmallows. Fold pineapple in last. Put in graham cracker crust.

1 (9 inch) pie sh~ll or graham
1ih qt. strawberries
cracker crust
1 c. sugar
3lbsp. com starch
Mash 1h quart of berries; add sugar and corn starch. Cook until clear and
thick. Arrange rest of berries in pie shell. Pour berry mixture over top. Refrigerate.
Ruth Heck

Graham Cracker Crust:

V4 c. sugar

20 sq. graham crackers
1/4 or V2 c. stick butter

Bake in 375° oven forB minutes.
, Barbara Kumbier

PIE CRUST
Sc. flour
2 c. shortening

1 egg yolk
1 Tbsp. lemon juice

In measuring cup. put egg yolk with lemon juice ond fill cup with water. Mix
flour and shortening; add egg yolk and lemon mixture. Keep the egg white to baste
the pie with. Roll out on floured surface. Makes 4 pie shells and covers cooled dough
rolls out the best.
Betty Olson

PIE CRUST
2c. flour
1 tsp. salt

3f4 c. butter Crisco
V4 c. orange juice

Mix all ingredients together and roll. Makes 2 crusts.
Margaret Henney

PUMPKIN PIE-PECAN GlAZE
13/4 c. pumpkin
1 c. sugar
2 Tbsp. Karo syrup
3 larg.e or 4 small eggs
1 tsp. cinnamon
V2 tsp. cloves

V2 tsp. nutmeg
1 tsp. ginger
2c.milk
V2 c. cream or canned milk
2 tsp. vanilla

Beat eggs slightly; acJ pumpkin, syrup and sugar. Add spices. Slowly add milk
or cream and vanilla. Place In oven Immediately in unbaked pie shell. Pie is done
when silver knife Inserted in center of pie comes out clean. Bake at 450° for 10 minutes, then at 300° for 50 to 60 minutes.
Pecan Glaze: Mix V2 cup butter with 1 cup pecans (halved), 1 cup brown
sugar, and 2 tablespoons cream. Spread over baked pie and glaze under broiler
for about 5 minutes.
Susie fell

54

55

\

Notes

Cakes/
cookies,
Desserts

56

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I!
V

CAKES, COOKIES, DESSERTS

HANDY CHART OF KITCHEN MATH
(Size of Pans and Baking Dishes)
Cooking need never become a crisis, when you use our handy charts. Need a 4 or 6-cup bdking dish?
Will your fancy mold be the right size for the recipe? See below for the answers

APPLE CAKE
1 c. brown sugar
V3 c. shortening
1 egg
VJ c. sour cream or milk with vinegar
1 tsp. vanilla
1112 c. flour

COMMON KITCHEN PANS TO USE AS CASSEROLES
WHEN THE RECIPE CALLS FOR:
4-cup baking dish:
9-inch pie plate
8x1 1/4·inch layer cake pan- C
7 3/ax35fsx2 1!4-inch loaf pan- A

1 fsp. soda
1/2 tsp. salt
2 c. apples, cut In small pieces
Vl c. nuts
1/l c. brown sugar
1 tsp. cinnamon

Cream brown sugar, shortening, and egg together, then add sour crea~. vanilla, flour, soda. salt. and apples. Mix together the nuts, brown sugar and Cinnamon. Sprinkle overtop. Bake at 350° for about 30 minutes.
Ruth Heck

6-cup baking dish:
8 or 9x 1 1/2-inch layer cake pan - C
10-1nch pie plate
8''2X3'-'ex2'-'s-lnch loaf pan- A

8-cup baking dish:
8xB,xZ-1nch square pan- D
11 x7x 1 1/2-lrlCh baking pan
9x5x3-,nch loaf pan- A

- I
5 to 6 c. peeled, cored, thinly sliced
apples
'14 c. quick cooking rolled oats
3/4 c. brown sugar

10-cup baking dish:
9x9x2-inch square pan- D
113/4X7 1!zx 13.4-rnch baking pan
15x10x1-mcn telly-roll pan

12 cups

13x9x2-lflch metal bakmg pan
14x 10 1 2 x2 1 -2-mch roasting pan

15 cups
19 cups

APPLE TORTE

TOTAL VOLUME OF VARIOUS SPECIAL BAKING PANS
Tube Pans:
7 1-·:·x:l-mch ""Sundt"" tube pan- K
9x3 1 c-1nch fancy tubf' or ""Sundt"" pan- J or K
9x3 1 o-mch angel cake pan -I
lOxJ%-1nCh ""Sundt'" or ""Crownburst'" pan- K
9x3 ,,,.111ch fancy tube mold- J
I Ox4-,nch fancy tube mold (Kugelhupf)- J
10x4-mch angel cake pan- I

1/4 tsp. cinnamon
V2 c. butter or margarine

Arrange apples in greased 8 x 11/2 inch round pan. Combine oats. sugar. flour.
and cinnamon; cut into butter. Sprinkle mixture over apples. Bake at 350° for 35 to 40
minutes. Serve warm with cream if desired.
PatWegge

12-cup baking dish and over:
13 ,,,.gr,, x2-1nch glass bak1ng pan

112 c. all-purpose flour

c. sugar
1 c. flour

'I
6 cups
9 cups
12 cups
12 cups
12 cups
t 6 cups
18 cups

1 tsp. cinnamon
1/4 tsp. salt

1 tsp. baking powder

Mix together and add 1 beaten egg. Fill dish with apples 2 inches deep. Dot
with butter. Cover with the preceding mixture and bake until apples are tender,
about 40 minutes, in a 350° oven. SeNe with whipped cream.
Barbara Kumbler

Melon Mold:
7x5 112X4-inch mold- H

6cups

APPLE TORTE

Spring-Form Pans:
Bx3-inch pan - B
9x3-inch·pan- B

Ring Molds:
8 1/2x2v4 -inch moid- E
9"•x2 3 ·,-:nch mold- E

12 C.JPS
t 5 cups

4 1--2 cups
8 cups

Charlotte Mold:
6x4 1/.,-inch mold - G

Brioche Pan:
9 1/zx3 11,·inch pan- F

T/2 cups

1 egg, beaten
1/s tsp. salt
1/2 tsp_ vanilla
1 Vz tsp. baking powder

1Vz to 2 c. apples, sliced
1/2 c. nuls
3/4 c. sugar
1/2 c. flour

Add salt and vanilla to beaten egg. Sift baking powder, sugar and flour together: add to egg mixture. Add apples and nuts. Bake in greased pie tin in 325°
oven for 15 minutes. SeNe with or without whipped cream.
Roberta Agnew

8 cups

57

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BANANA SPLIT

.....,.,~-· - - - -- In medium bowl, combine pudding mix with milk; blend until thick. Spread
over cake. In medium bowl, beat cream until soft peaks form. Add powdered sugar
and vanilla; continue beating until stiff. Spread ov~r cake. Refrigerate for 24 hours.
Sprinkle with coconut when serving. Makes 16servmgs.
.
'
EllenM1IIer

Crust:
V2 c. margarine, melted
2 c. graham crackers, crushed

1 (9x13 inch) pan

Filling:
2eggs
2 c. powdered sugar

CARROT PECAN CAKE

% c. margarine, softened

1 tsp.vanma

Make crust; pat in 9x13 Inch pan.
Filling: Beat eggs on high for 4 minutes. Add powdered sugar, margarine and
vanilla. Beat for an additional 5 minutes on high. Spread over crust. Refrigerate for
30 minutes.
·
Slice fresh strawberries (or frozen berries. well drained). Use 16 ounces crushed
pineapple. drained well. Dip sliced bananas in juice (keeps from turning black).
Spread with 8 ounces Cool Whip. Sprinkle nuts over. Drizzle with chocolate when
serving.
Gloria Dick

BANANA SPLIT CAKE
2 sticks buffer
2 eggs
2 c. powdered sugar
2 c. graham cracker crumbs

2c.sugar
1Y2c.oil
4eggs
2 c .. sifled flour
1 tsp. cinnamon

2tsp.sodo
21sp. baking powder
11sp. salt
3 c. finely grated carrots
112 c. finely chopped pecans

Icing:
1 (8 oz.) cream cheese
1 lb. powdered sugar
V2 c. coconut (optional)

21sp. vanilla
if41b. oleo

Using electric mixer. combine sugar and oil. Add eggs an.d beat well. Mix in
flour. which has been sifted with cinnamon, salt. soda, and baktng powder. Slowly
mix in carrots and nuts. Pour into greased 9x13 inch pan. Bake at 325° for 45 to 50
minutes.
Icing: Soften cream cheese. Blend in butter. then add all other Ingredients.
Keep refrigerated.

1 stick buffer

Bernie Zygowlcz

Bananas
Cool Whip
Nuts, chopped

CHOCOLATE ANGEl FOOD DELIGHT

Beat for 15 minutes 2 sticks butter. eggs and powdered sugar. Make graham
cracker crust by combining crumbs and butter. Press crumb mixture in a 9x13 inch
pan. Spread on cream mixture. Layer bananas. Cool Whip, bananas, and Cool
Whip. Sprinkle nuts on top. Refrigerate.
Cookie llreuckman

11arge pkg. chocolate chips
(semi-sweet)
4eggyolks
%c. sugar
4eggwhites

% tsp. salt

2 tsp. sugar
1 pt. whipping cream
1 angel food cake

Melt chocolate chips; add egg yolks and sugar. Put aside. Beat egg whites
until stiff. Add salt and 2 teaspoons sugar. Add to chocolate mixture. Whip whipping
cream. Add to chocolate mixture with spoon.

BETTER THAN SEX CAKE
1 (18% oz.)pkg. yellowcake mix
1 (20 oz.) can crushed pineapple (in

own juice)
¥.t c. sugar
2 (3'h oz.) pkg. instant vanilla
pudding mix
·

3c.milk
1 c. whipping cream
·% c. confectioners sugar
1 tsp. vanilla extract
J/4 c. flaked coconut, toasted

Bake cake according to directions in 13x9 inch pan. In medium saucepan,
combine pineapple with its juice and sugar. Cook over medium heat. stirring occa;
sionally, until thick and syrupy. about 20 minutes. When cake is done, pierce top at 1
inch intervals with fork. Pour on pineapple mixture and spread evenly over cake.
Cool completely.

Butter a 9x13 inch cake pan. Break up angel food cake in bite- size pieces. Put
in layers of cake, then chocolate mixture. cake. then mixture. Cover and refrigerate
for 4 hours.
Sherron Van Der Zee

Crust:

CHOCOLATE CHIP TORTE

%c. butter cookies

%c. melted butter

Mix together (saving half for the top).
35 marshmallows (large)
Y2c. hot milk

1 c. whipping cream
2 sq. grated chocolate, melted

58

59

2808-90

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Mixc~together and put In pan. Dissolve in double boiler marshmallows with
V2 cup hotmrlk.letcool completely. Whip whipping cream. Add chocolate and fOld

Into marshmallow mixture. Fill crust and add the crumb topping. Refrigerate.
Double recipe for 9x13 inch pan.
Margaret Henney _

COCOA WHIPPED CREAM
'14 tsp. salt
1 tsp. vanilla

1 c. whipping cream
2 Tbsp. cocoa
4 Tbsp. powdered sugar

,,

Combine In small bowl. Chill for 1 hour and fhen beat until cream holds shape.
Do notoverbeat.
Double recipe for angel food cake; cut cake twice and fill layers.
Susie fell

CHOCOLATE RUM CAKE
1 pkg; yellow cake mix
1h c. rum

4eggs
1 pkg. Instant chocolate pudding
1f2 c. salad oil

1f2c.water
1f4C. pecans

1h c. water
1h c. rum

Grease and flour Sundt cake pan. Crumble pecans on bottom of pan. com:
bine rum, water. oil. eggs, cake mix, and pudding. Blend for 2 minutes. Bake at 325 o
for 50 to 60 minutes. Mix glaze and boil for 3 minutes. Pour over cake, which is still in
pan. Cool cake for 20 minutes.
AliceKobs

CHOCOLATE SHEET CAKE
2 sticks oleo
1 c. water
%c. cocoa
2c. flour
1h c. buHermilk

2c.sugar
2 eggs, beaten
1 tsp.soda
1 tsp. vanilla

Icing:
1f2 stick oleo
3 Tbsp. milk (regular)
1f4c.cocoa
1h box powdered sugar

1 yellow cake mix (least expensivenot pudding mix)

Glaze:
1h stick buffer or oleo
1h c. sugar

EASY RHUBARB CAKE
(Any fresh fruit)

1f2 tsp. vanilla
1f4c.mllk
V4 c. nuts (optional)

Heat together oleo, water and cocoa in saucepan. stirring constantly. until
mixture comes to a boil.ln a large bowl, add flour. buttermilk. sugar, and eggs; chocolate mixture with the soda and vanilla. Stir all together and pour into a greased and
floured 151h x 101h Inch cc.okie sheet with 1 Inch edge. Bake at 400° for about 20
minutes.
·
Mix oleo, milk and cocoa; bring to a boll. Remove from heat; add powdered
sugar, 1h teaspoon vanilla and V4 cup nuts. Cool slightly and spread on cake; watch
Icing, it is inclined to scorch.
Susie Fell

1 small ctn. whipping cream
2112 c. fruit (at least)

Mix cake according to instructions on box. Sprinkle fruit over the top. Pour
whipping cream (unwhipped) over top. Bake according to cake box Instructions.
If using apples. sprinkle combination of 1f2 cup brown sugar and 2 teaspoons
cinnamon overtop before the whipping cream.
Lila Grossman

MY FAVORITE FRUIT CAKE
2 c. all-purpose flour
2 tsp. cinnamon
2 tsp. baking soda
1h tsp. salt
11hc. sugar
3 eggs, beaten
1 tsp.vanllla
1 c. salad oil

1 c. ripe mangoes, peeled and
mashed
1h c. avocado, mashed
1h c. bananas, mashed
1h c. coconut, grated
% c. walnuts, chopped
1h c. raisins

Stir all dry ingredients together. Combine eggs. vanilla, salad oil, mashed
fruits, coconut, walnuts. and raisins in a bowl. Mix In dry ingredients. Let stand for 20
minutes. Pourinto2greased loaf pans. Bake at 350° for 1 hour.
C.C.Wallace

HEATH BAR CAKE
1h c. butter or oleo
2e.flour
2 c. brown sugar
1egg
1htsp.sall

1 tsp. soda
1 tsp. vanilla
1c.milk
6 Heath bars, cut In small pieces

Mix butter, flour, and brown sugar as for pastry. Set aside 1 cup of dry mixture for
top. Add to remaining crumb mixture the egg, salt. soda. vanilla, and milk. Beat only
enough to mix all together. Pour into greased 8x12inch pan. Sprinkle with 1 cup top- ·
ping and the 6 Heath bars. which have been cut up [1h cup nuts are optional). Bake
at 350 o (glass pan at 325 o) for 40 minutes.
Susie fell

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/13

INSTANT CHOCOLATE TORTE

HOT APPLESAUCE CAKE
2 tsp. cinnamon

1 c. shortening or lard
2 c. sugar
2 eggs, beaten
2o/s c. flour
2 tsp. soda
2fsp. vanilla

1 tsp. cloves
1 c. raisins

"12 c. nuts, chopped
2 c. hot applesauce

Cream shortening and sugar; add beaten eggs. Mix soda with hot applesauce. Add flour and spices alternately with applesauce. Add raisins, vanilla, and
nuts. Beat for a few minutes. Put in pan, 17x8 or 9x13 inch. Sprinkle top of cake with
sugm Bake for 50 to 60 minutes at 350 o.
. Good keeper and moist. Recipe over 50 years old. Never fails to please the
fam1ly. Good for older people, no frosting. Keeps the calories down.
Theresa Ahler

HOT FUDGE DESSERT
1 box Nabisco chocolate wafer
cookies, crushed
'V3 c. soft butter
V2 gaL vanilla Ice cream

1 can hoi fudge sauce
1 (8 oz.) container Cool Whip
Crushed peanuts or chocolate
crumbs

Mixflour. pecans and margarine like pie crust. Press in 9x13 inch pan and
bake in 350 o oven for 15 minutes. Whip cream cheese and powdered sugar. Fold in
Cool Whip and spread on cooled crust. Mix pudding and milk. Beat for 1 to 2 minutes. Spread on top of Cool Whip mixture. Keep cooled. ve{y rich and good!
Margaret Henney

LEMON JEUO CAKE
1 pkg. lime jello, dissolved in 112 c.
boilin.9 water
'f pkg: lemon cake mix
4eggyolks

layer 5: Top with crushed peanuts or crumbs. SeNes 15 to 18.
Connie Johnson

Powdered sugar
lemon juice

MOON CAKES

Layer 2: Slice ice cream and spread on top of crumbs; freeze for several hours.

Layer 4: Spread Cool Whip on top of hot fudge and freeze.

%c. salad oil

4 egg whites, stiffly beaten

Take jello, dissolved in V2 cup boiling water; when cooled, add 1 large ice
cube. Let stand. Mix cake mix, egg yolks. salad oil. and cooled jello. Fold in 4 stiffly
beaten egg whites. Bake in a 9x13 inch pan for 35 to 40 minutes at 350 o. Remove
from oven. Punch holes with fork on top of cake. Mix 2 cups powdered sugar with
lemon juice until rather thin. Pour over hot cake.
AliceKobs

Layer 1; Mix chocolate wafers with butter. Press in 9x13 inch pan and freeze.

Layer 3: Top ice cream with hot fudge sauce and freeze.

1 large contGiner Cool Whip
2 small pkg. instant chocolate
pudding
·
3c.milk

wc.pecans
. 1 stlcl<margarlne
.. 1 (8 oz.}pkg. cream cheese
'I c. powdered sugar

2 c. oatmeal cereal
1 c. raisins
112 c. sugar or honey

1 frozen can coconut milk
Peanuts (if desired)
Shredded coconut

Mix all dry ingredients together. Add coconut milk, just enough to keep dough
together. Choice of square pan for same square cakes or roll dough into little balls,
covered with some powdered sugar if desired. Mucho gusto!
CiciWallace

PEACHES AND CREAM DESSERT

ICEBOX PINEAPPLE CAKE
114 lb. vanilla wafers or butter
cookies
1 stick butter or margarine
'11/2 c. powdered sugar

2 eggs (unbeaten)
1 small (9 oz.) can crushed
pineapple, drained
112 pt. whipping cream or Cool Whip

Roll cookies into crumbs and line bottom of an 8x8 inch pan (not too thick),
enough to sprinkle on top. Cream butter and sugar; add eggs, one at a
trme, and beat until smooth and creamy. Pour this mixture over the crumbs. Whip
cream (or use sm·:11! carton Cool Whip); add pineapple and pour over first mixture.
Cover with rest ot crumbs and refrigerate overnight.
PatWegge
~eeping

62

1 boxyellowcakemix(dryj
1 stick butter (room temperature)
112 c. coconut
1 (20 oz.) can peaches
3 Tbsp. sugar

V2 tsp. cinnamon
1 egg
1 c. sour cream
112 c. sugar

Mix cake mix and butter with fork; add coconut. Pat mixture into 9x13 inch pan.
Bake for 10 minutes at 350°. Drain a 20 ounce can peaches; layer on cake. Mix together the 3 tablespoons sugar and cinnamon; sprinkle on peaches. Beat egg with ·
fork; add sour cream and the 112 cup sugar. Spoon on peaches. Bake for 25 minutes
at 350°.
Cookie Breuckman

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SOUR CREAM COFFEE CAKE
V2c. butter

Pour batter into greased and floured 9x13Inch pan. Chop peanut butter cups
and sprinkle on top of batter. Bake at 350 o for 45 to 50 minut~s or until cake tests
done. Cool.

1 fsp. baking powder
1f2 tsp. salt
1 c. sour cream
1 tsp. vanilla

1 c. sugar
2c. flour

2eggs
1 tsp. baking soda

~ift together !lour. bakin~ soda. baking powder. and salt. cream butter and
sugar. add flour mxture. Fold 1n sour cream and vanilla.

Frosting: Melt butter and chocolate together; add remaining ingredients.
Beat until well blended. Chill to spreading consistency. Frost cake.
Dorothy Sizer

Streusel Filling: Mix 1h cup flour. 114 cup butter, 2 tablespoons sugar. and 2 tablespoons brown sugar.
·
'
Bake In ungreased angel food pan. Layer half batter half streusel half
and half streusel. Bake for 40 to 50 minutes at 350° Dribbl~ butte f t'.
batter.
about 15 minutes after baking.
·
r ros 1ng over top
Margaret Henney

4 Tbsp. butter
V2 c. creamy peanut butter
1 c. powdered sugar
. ----~(8 oz.) pkg. cream cheese

2 c. Cool Whip
1 small pkg. instant chocolate and
vanilla pudding
3c. cold milk
2 c. Cool Whip

First layer: Crush cookies and 4 tablespoons melted butter. Press into 13x9x2
Inch pan. Bake at 325 o for 10 minutes. Cool completely.

WACKY CAKE
3c. flour
2c sugar
6 Tbsp. cocoa
1 tsp. baking soda

PEANUT BUTIER DELIGHT
18 pecan sandies

1 tsp. vanilla and salt
2c. water
%c. oil
3 Tbsp. vinegar

Second layer: Cream together peanut butter and cream cheese. Add sugar
and Cool Whip; mix together. Spread over cold first layer. Refrigerate while making
third layer.

~ix ingredients.together; pour in a greased and floured 9x13 inch pan Bake
a t 35 o for 30 to 45 m1nutes.
·

Third layer: Combine pudding mixes with cold milk; beat on low speed for 3
minutes, until thick. Spread over second layer and refrigerate.

C.C.Wallace

Fourth layer: Top with 2 cups Cool Whip. Grate chocolate bar on top. Keeps for
several days in refrigerator. Serves 16.
Susie Fell

PEANUT BUTIER CANDY CAKE
13/4 c. balling wafer
i c. quick cooking rolled oats
V2 c. butter or margarine
1 c. light brown sugar ·
1 c. white sugar
1 tsp. vanilla
2eggs

i'V2 c. unsifted flour
'I tsp. soda

V2 fsp. baking powder
114 fsp. cinnamon
% tsp.salt
5 (6 oz. size) milk chocolate
covered peanut butter cups

Frosting:
3 Tbsp. butter
3 oz. unsweefen-s;d cho·colate
2 c. powdered sugar

V4 tsp. salt
V4 c. milk

Combine woter '::md rolled oats; cool. Set aside. Cream together buttec brown
s~gar. sugar, and w~n1lla; beat eggs into mixture. Blend in oatmeal mixtur~. ComfOine1 nc:ur. soda, ba~mg powder. cinnamon. and salt; add to creamed mixture. Beat
or m1nute on med1um speed.

64

PECAN TORTE
1 c. flour
V2 c. butter
1/z c. chopped pecans
2 c. C 001Whip
- l powdered sugar

c.

1 (8 oz.) cream cheese
3 c. milk (cold)
2 small pkg.lnstant pudding (any
flavor ·I use lemon)

Bottom layer: Blend flour. butter and pecans together. Mix well and spread in
9x13 inch pan. Bake for 10 minutes In 370° oven. Cool.
layer.

Second layer: Mix sugar and cheese; add 1 cup Cool Whip. Pour over bottom

Third layer: Mix together the milk and pudding until thick. Pour over second
·
layer. Top with rest of Cool Whip and refrigerate. Keeps well for several days.
Susie Fell
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TEXAS SHEET CAKE

PELICAN LAKE PUMPKIN TORTE
1 pkg. white cake mix
1 stickoleo

1 can condensed milk
1 c. regular milk

1/2 c. chopped nuts
1 (16 or 20 oz.) can pumpkin
Va c. white sugar
Seggs

1 tsp. ginger
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. salt

Crumb together like pie crustthe cake mix and oleo. Set aside. In a large bowl,
beat pumpkin, sugars. eggs, milk, and spices. Pour into slightly oiled cake pan. Put
crumb mixture and nuts over top. Bake till toothpick comes out clean. Cool andrefrigerate. Top with whipped cream or ice cream. Bake in a 9x12 inch pan for 50 minutes at 350°.
Barbara Kahl

· Mix flour, sugar. eggs, sour cream. baking soda, and baking powder all together. Bring to a boil the oleo, water and cocoa. While hot. add to flour mixture;
cream well. Pour into greased jelly roll pan. Bake for 20 minutes at 350', Frost while
warm.
Pat Neiland

RAINBOW CAKE
2 baked (8 to 9 inch) white cake
layers, cooled
2 (3 oz.) pkg. Jell-0 (any 2 flavors)

2 c. boiling water
1 (8 oz.) container Cool Whip,
thawed

Place cake layers, top side up, in 2 clean layer pans; prick each cake with
utility fork at 1/2 inch intervals. Dissolve each flavor gelatin separately in 1 cup of boiling water and carefully spoon each over one of the cake layers. Chill for 3 to 4 hours.
Dip one cake pan in warm water for 10 seconds; turn out onto serving plate.
Top with 1 cup of the whipped topping. Place second layer on first layer. Frost tops
and sides with remaining Cool Whip. Chill. Garnish as desired.
Laurie Phillips

RHUBARB CRISP
1 V4 c. brown sugar
c. margarine

6 c. sliced ripe rhubarb
Va c. sugar
11/ac. flour

3/4

BABY FOOD BARS
3 eggs, well beaten until lemon
color
11/4 c. oil
2 c. white sugar
2c. flour
2 tsp. baking soda

5 to 6 c. rhubarb, cut lnto 1/2 inch
pieces
3eggs
2c.sugar

2tsp. vanilla
1 stick oleo, melted
1 pkg. yellow cake mix

Fill greased '/x13 inch cake pan 2/3 full with rhubarb. Beat eggs, sugarandva·
nilla. Drizzle this mixture over rhubarb. Sprinkle with dry cake mix. Bake at 350o for 50
minutes.
Arlene Kerkman

66

1 tsp. salt
2tsp. cinnamon
1 jar strained applesauce
1 jar strained carrots
1 jar strained apricots
1/4 c. chopped nuts (optional)

Add oil to well beaten eggs; beat well. Add sugar and mix well. Sift dry ingredients and add to egg mixture. Add jars of baby food and nuts. Mix well. Bake in
greased, flouredjellyroll pan at 350° for 25to 30 minutes. Coal. then frost.
Frosting:
3/4 stick oleo
1 (3 oz.) cream cheese

21/4 c. powdered sugar
1h tsp. vanilla

Blend well with mixer. Add small amount of milk to make spreadable.
Arlene Kerkman

Mix rhubor!:) and sugar; spread evenly over oiled 9x13 inch pan. Blend remaining ingredients with pastry mixture and sprinkle over rhubarb. Bake for 1 hour at
350°. Serve with whipped cream topping. Serves 10to 12.
ivy Blyth

RHUBARB DESSERT

112 tsp. baking powder
2 sticks oleo
1 c. water
2 Tbsp. cocoa (heaped)

2c. flour
2c.sugar
2eggs
V2 c. sour cream
"htsp.soda

BACON SPICE COOKIES
1 c. bacon fat
1 V2 c. sugar
2eggs
6 Tbsp. molasses
21/4 tsp. baking soda

3/a tsp. cloves
11/a tsp. cinnamon
1Y2 tsp. ginger
1 tsp. salt
3c. flour

Mix together the bacon fat. sugar, eggs, and molasses. Sift together the bakIng soda, cloves, cinnamon, ginger. salt. and flour. Mix and chill for 2 hours. Make
small balls and roll in granulated sugar. Bake at 350° for 12 to 15 minutes on ungreased pans. Makes about 7 dozen 2 inch cookies.
Claire Subrod

67

CHOCOLATE CHERRY SQUARES

BROWNIES
1 c. shortening
2c. sugar
4eggs
1 c. flour
pan.

1c.cocoa
Dash of salt
Nuts (optional)

Mix all ingredients together and bake at 350 o for 20 minutes in a 9x 13 inch
Betty Olson

Place a small amount ofmelted chocolate on a square; top with cherry. Cover
cherry with melted chocolate. Swirl top and sprinkle with nuts. Makes 3 dozen.
Barbara Kohl

ONE·PAN BROWNIES
1h c. margarine or butter
2 sq. chocolate
1 c. sugar
1/z tsp. vanilla
2eggs

36 maraschino cherries, well
1 c. sifted ali'purpose flour
drained
'V4 tsp. sail
2 Tbsp. chopped nuts
% c. brown sugar, packed
Vzc.butter
1 c. semi-sweet chocolate bits,
melted
Combine flour. salt and sugar; cut in butter. Form dough into a ball. Press into
an ungreased 8x8x2 inch pan. Bake at 350° for about 20 minutes. Cut Into 36
squares while warm.
·

¥4 c. flour
1/4 fsp. salt
tsp. baking powder
1 Tbsp. corn syrup

112

CHOCOLATE CREAMS

Melt butter; add chocolate in pan. Cool and then beat in sugm vanilla and
corn syrup. Add eggs, one at a time; beat after each one. Add dry ingr~dients Bake
at 325 o for 30 to 35 minutes in an 8x8 inch pan.
·
One-half cup nuts can be added.
Jane McCourt

V2 c. shortening
1 c. brown sugar
1 egg, beaten
2 sq. melted chocolate
1/2 c. sour milk, mixed with o/4 tsp.
soda

2c. flour
1 tsp. baking powder
1/2 c. nuts

Drop by small spoonful -while cookie is still warm, spread with icing (do not
overbake].
Icing:

2c. flour
2c.sugar
1 stick oleo or butter
1fz c. shortening
1 c. brewed coffsH

2 Tbsp. dark COCO\:;
%c. milk

Vz c. buttermilk
2eggs
1 tsp. soda
1 tsp. vanilla

CHOCO·COCONUT BARS
3% c. powdered sugar
1 tsp. vanilla

. In a large bow!, combine flour and sugar. In saucepan, combine butte[ shortening. coffee, andcr;coa. Stir and heat to boiling, Pour boiling mixture over the flour
a.nd s~gar. Add buttermilk, eggs, baking soda, and vanilla. Mix well b" hand or electnc mrxer.
r
;~,

, . Pour. into w~li :Y';Ittered 1 ?x11 inch jelly roll pan. Bake at 400 o fo~· 20 minutes or
until done 1n cen1er. Make frostrng and frost brownies as soon as you take them out of
1heoven.
"'
•
·
Bernie Zygawlcz

68

Margaret Henney

V4 c. cocoa

Frosting:

Yz slick oleo

1 sq. chocolate
2 c. powdered sugar

1 egg, beaten
1 tsp.cream

TEXAS BROWNIES

1% c. flour
112 c. brown sugar, packed
1/z c. butter or oleo
o/4 lsp. salt
1 c. chocolate morsels
1 c. brown sugar

1 tsp. vanilla
2lbsp. flour
1/2 tsp. baking powder
1/4 tsp. salt
i'V2 c. coconut
Vz c. nuts (optional)

Mix flour, sugar, oleo, and salt as for pie crust until crumbly. Pat in 13x9 inch
cake pan. Bake in 375° oven for 10 minutes. Spread with chocolate morsels and
melt in oven. Mix eggs, sugar, vanilla, flour, baking powder, salt, coconut, and nuts.
Spread over melted chips and bake for 15 minutes.
June Printz

69

28()8.90

I

"1

GRANDMA'S PEANUT BUMR COOKIES

CHRISTMAS COOKIES
1 tsp. baking soda
1 tsp. vanilla
V2 tsp. salt
1 tsp. nutmeg

1 c. butter
1 c. sugar
2 tsp. cream of tartar
2eggs
4 tsp. sweet cream

CHOCOLATE ICEBOX COOKIES
112 c. shortening
112 c. sugar
1 egg yolk
2tsp. vanilla
1¥4 c. flour

112 tsp. baking powder
11a tsp. salt
3Tbsp. milk
2 sq. chocolate, melted
1 c. nutmeats

Mix ingredients together. Chill in long rolls and slice. Bake in 350° oven.
Margaret Henney

DARN FOOl COOKIES • CUTOUTS
1 c. sugar(whit<:j
1 c. shortening
3eggs
3c. flour

GOOBERFRUIJ COOKIE
112 c. peanuts
1 c. sugar
112 c. undiluted ,c::vc;porated m!lk

1 c. raisins
1 c. chopped nuts

Set oven to 325 aF. In a large bowl, mix peanuts and sugar together. Blend In
evaporated milk; m!x, then add raisins and nuts. Drop by teaspoonfuls onto greased
cookie sheet. Boke 1or 18 to 20 minutes, until lightly browned. Cool for 1 to 2 minutes
before removing froni sheet.
laurie Phillips

10

ICEBOX COOKIES
11b. buffer
1 lb. brown sugar
11b. white sugar
4eggs
1 heaping Tbsp. baking soda

1 heaping Tbsp. cinnamon
1 tsp. salt
7 to 8 c. sifted flour
1112 to 2 c. nuts

Cream butter and both sugars together; add eggs. soda, cinnamon, salt, and
part of nuts. Add 4 cups of the flour, a little at a time. Add the remainder of the nuts;
next, add a little at a time the remainder of the flour. Dough will begin to get very stiff
and will be necessary to use both hands to mix. The dough should not be too moist or
dry as it will not cut right.
Shape dough into loaves, about 9 to 10 inches long, 2112 to 3 inches wide and
about an inch high. Mold these loaves in a little flour; spread on your counter .and
work the dough a little at a time to ease out imperfections or cracks. Place loaves on
a dish .or pan and put wax paper between 1 layer. Refrigerate for at least 6 hours.
Cut 1 loaf at a time and don't cut too thick. Keep uniform as they will bake better.
Bake at 350a for 10to 12 minutes.
They will keep for weeks in

1 tsp.vanma
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder

Mix all Ingredients together. Let cool in refrigerator for 1 hour. Roll out with flour
based surface and cut with cookie cutters. Bake at 350a for about 8 to 12 minutes on
greased cookie ::i ,c;ets.
Betty Olson

112

Mix Ingredients together. Grease pan lightly; bake at 400 a for 5 to 10 minutes.
Elaine Thate

Cream butter and sugar: Add eggs and beat well till light and fluffy. Mix together sweet cream. soda, vanilla. salt and nutmeg.: add to egg mixture. Add flour.
1 cup at a time. Add cream of tartar in flour to keep cookies crisp. (May be omitted.)
Roll Vsto% inchthicR. Bakefor8to 10minutesat 425a. onfytilledgesofcookies
are slightly browned. Store in airtight container so they will stay crisp. May be frosted,
if desired, to use in a short time.
Roberta Agnew

1112 tsp. baking soda
tsp. salt •
1 tsp.vanilla
1 c. peanut butter

1 c. shortening
1 c. white §Ugar
1 c. brown sugar
2eggs
3c. flour

a cool place.
Irene Beuthling

JACK·O'·lANTERN SUGARLESS COOKiES
3J4 c. all-purpose flour
V2 tsp. baking powder
1 egg
% c. margarine, softened
Vz tsp. vanilla extract, divided
Orange paste food coloring

14 packets Equal sweetener,
divided
114 c. water
1 Tbsp. margarine, softened
2 Tbsp. cream cheese, softened
1 Tbsp. cocoa

Preheat oven to 350 a.In a large bowl, combine flour and baking powder. Add
egg, V4 cup margarine. and 114 teaspoon vanilla; stir until blended. Add paste food
coloring to dough; thoroughly mix. On a lightly floured surface. use floured rolling
pinto roll out dough to V4 inch thickness. Using a 1112 inct1 rotJnd cookie cutter. cutout
dough.
Place cookies on ungreased baking sheet and bake for 12 to 15 minutes or
until firm to touch. While cookies are baking, combine 7 packets sweetener with water. A.fter baking, use a pastry brush to brush sweetener mixture on warm cookies.
2808-90

71

.
rcrnq: <.,;omo1ne 1 packets sweetener with remaining Ingredients. Place icing
1n decorating bag with a small round tip. Pipe icing and cookies to resemble jock-a'_
lanterns. Yield: About 3 dozen cookies.
Sandy Busch

KRISPIES
i c. margarine
1 c. oil
1 c. brown sugar
1 egg, beaten
1 tsp. vanilla
1 tsp. salt

1 fsp. soda
1 fsp. cream of tartar
li/2 c. flour, sifted
1 c. coconut, shredded
1 c. Rice Krispies
1 c. quick oatmeal

Combine mar~arine: oil and sugar~. Add beaten egg. Combine dry ingredients. A~d to preceding mrxture and van1lla. Add coconut. Rice Krispies and oatmeal; st1r well. Drop by rounded teaspoonfuls on cookie sheets.
Marion Blenemann

LEMON SQUARES
1h c. margarine
if4 c. powdered sugar

1 c. flour
Pinch of salt

Filling:

2 eggs. slightly \:>.c,.:!ten
1 c. sugar

2 Tbsp. flour
3 to 4 Tbsp. lemon juice

Mix margarine, powdered sugar. flour. and salt as for pie dough. Put into a 9
inch square pan. iJoke at 350° for 15 minutes. Mix together the eggs. sugar, flour.
and lemon juice. Pour over baked crust and bake for another 20 minutes at 350°.
Sprinkle with powdered sugar. Cut into squares when cooled.
PatNeiland

MERINGUE BARS
1 c. shortening
bcAHer
Vz c. sugar
iJ2 c. brown sugar
2eggyolks
·
1 Tbsp. water

2 c. flour
1 tsp. baking powder
112 tsp. baking soda
1 (6 oz.) pkg. chocolate chips
1 c. chopped nuts (optional)

Meringue:

2eggwhites

1 c. brown sugar

NUT BARS
Crust:
V2c. butter

ii/2C. flour
3/4 c: brown sugar

Topping:
2 Tbsp. butter
1 (12 oz.) can mixed nuts

6 oz. butterscotch chips
i/2 c. corn syrup

Mix crust ingredients as for pie crust. Pat into 9x13 inch pan C!nd bake for 10
minutes at 350°. Spread 1 (12 ounce) can mixed nuts over the baked mixlure, then
take 6 ounces butterscotch chips (or chocolate chips) and put In saucepan. Add 2
tablespoons butter; add 112 cup corn syrup (light). Heat until chips melt. Pour over nuts
and bake for another 10 minutes at 350 o. Cut into small pieces when just warm.
Theresa Ahler

OATMEAl COOKIES WITH CHOCOLATE CHIPS
2 c. oatmeal
i/4 c. brown sugar
1 c. butter
1 c. sugar
1 egg
iJ2 c. nuts

1 pkg. chocolate chips
1 c. flour
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
V2 c. coconut (optional)

Cream shortening; add sugars. Add egg. flour. salt, soda. vanilla. oatmeal.
and chocolate chips. Add nuts. Drop from a teaspoon on baking sheet. Bake at
375' till lightly browned.
Irene Beuthling

OATMEAL HEALTH COOKIES
V2 tsp. salt
2c. oats
1 c. wheat germ
1 c. Rice Krispies
1 c. raisins (optional)
1 c. nuts
1 c. butterscotch or chocolate
chips

2 c. brown sugar
1 c. margarine
21sp. vanilla
2eggs
6 Tbsp. molasses
2c. flour
1 tsp. baking powder
11sp. baking soda

Cream brown sugar, margarine. vanilla, and eggs. Add molasses and rest of
ingredients. Bake for about 15 minutes in 350° oven. Makes about 50 [3 inch) cookies.
June Printz

Cream shoriening and white and brown sugars. Add yolks and water: mix
well. Add sifted flour, baking powder and soda; beat well. Press Into greased 9x13
inch pan. Sprinkle '..vi+h chips ond nuts. Beat egg whites unti! stiff. Bear in brown sugar.
Spread lightly
chips and nuts. Bake at 350° for 20 to 25 minutes. Do not overboke.
Diana Molumby

1 ready-made graham crust
16 oz. cream cheese, softened
8 oz. Cool Whip

72

2BOS.90

QUICK PEANUT BU11ER PRE
2 Tbsp. chunky peanut butter
. (heaping)
2 c. plus powdered sugar·

Mix all but powdered sugar; fold in powdered sugar until thick. May need
more powdered sugar. Pour Into pie crust. Let set in refrigerator for at least 2 hours
before seNing.
Shirley Datzer

RANGE COOKIES
1 tsp.soda
'V2 tsp. sa It

1 c. shortening
1 c. white sugar

2c.oalmeal
2 c. crisp corn flakes
1 c. shredded coconut

1 c. brown sugar
2eggs
1 tsp.vanilla
2 c. flour

Mix ingredients in order given. (Corn flakes may be omitted.) Pat to size of a
walnut. Bake at 350° for 12 to 15 minutes.
Susie Fell

RASPBERRY MERINGUE KISSES
3 egg whites (at room temperature)
Vs tsp. salt
lV2 Tbsp. raspb<>ITi powdered

3f4 c. superfine sugar*
1 tsp. white vinegar
1 c. mini-size chocolate chips

gelatin
In mixinq bov.1 [not plastic). beat egg whites until foamy. With beater at high
speed, add mi:"iure of salt. gelatin and sugar. Beat until stiff peaks form. Mix in vinegar; fold in chocolate chips.
·
Drop from ~0oon in 1 inch drops on 2 ungreased cookie sheets with brown paper on them. (I
~1 grocery bog. cut to fit cookie sheet.) Bake at 250° for 25 minutes. Turn oven oft and let cookies cool in oven for about 20 minutes. Makes 40 to 50
cookies.

*If unabie

rind superfine sugar, place regular sugar in blender till very fine.
Shirley Datzer

RIBBON COOKIES
11f2 c. butter
2 c. sugar
2 eggs, beaten
2tsp.vanilla
4 c. flour
2v2 lsp. baking powder

3/4 !sp. salt
'V2 c. candied cherries (red and
green)
2 sq. unsweetened chocolate
1!2 c. pecans
3 Tbsp. poppy ~eed

Cream
add sugar. well beaten eggs and vanilla. Add Hour, baking
powder and
. i\/:lx \Vel!, Divide cloug!l inio 3 ports. Add cherries to one part. chocolaie and pecans to second oar! and poppy seed to third part.

Line a ref"i~_zcrotor pan with waxed paper. Pat cherry dough on bottom of pan,
then chocolate layer and last poppy seed layer. Cover with waxed paper and refrigerate overnight. Cut into slices about V4 inch thick. Bake on ungreased cooky
sheet at 400• for 10 to 15 minutes. Makes 61/2 dozen.
Susie fell

SOFT OATMEAl RAISIN COOKIES

Jill

•
••

2V2 c. flour
•·
1 tsp.soda
1/2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
112 tsp. cloves
V2 c. nuts (optional)

1 c. raisins
1 c. water
¥4 c. soft shortening
1V2 c. sugar
2eggs
1 tsp. vanilla
2c.oatmeal

Simmer water and raisins for abOut 10 minutes; drain into a cup. Add enough
water to make 1h cup liquid. Cream shortening, sugar. eggs, and vanilla. Stir in raisin
liquid. Add dry ingredients. Add oatmeaL chopped nuts and raisins. Bake on ungreased pans at 350 • for 8 to 10 minutes .
Diana Molumby

SOUR CREAM CUTOUTS
1 tsp. soda
1 tsp. vanilla
1 tsp. salt
5 c. flour

1 c. sour cream
'Vz c. Crisco
2c. sugar
2eggs
2 tsp. baking powder

Mix all ingredients together. Do not chill. Roll out. Cut with cookie cutters. Bake
at 375° for 10 to 15 minutes. Decorate.
Virgie Heineman

OATMEAl REFRIGERATOR COOKIES
1112 c, flour

'Vz c. shortening
112 c. butter
1 c. white sugar

1 tsp. soda
1 tsp. cinnamon
1 tsp. salt
3c. oatmeal

1 c. brown sugar
1 tsp. vanilla
2eggs

Cream shortening and butter: add sugars. Beat; add vanilla and eggs. Mix
flour, salt. soda, and cinnamon. Add to creamed mixture. Add oatmeal. Form into a
2 inch long roll. Chill ovemight. Slice 1/4 inch tt)ick and bake Oil ungreased cookie
sheel in 350 ° oven for 8 to 10 minutes.
Jane McCourt

SAL'ri:D NUT BARS
3c. flour
·l 'Vz c. firmly packed brown sugar
·1 tsp. salt
c. butter
2 c. (plus) mixed nuts (salted or
unsalted)

Vz c. com syrup
2 Tbsp. butter
'J Tbsp. water
·I (6 oz.) pkg. butierscotch chips

<;ombine flour. brown sugar. salt, and butter. Blend well. Press into ungreased
. 10x151nchjelly roll pan. Bqke for 10 to 12 minutes in 350° oven. Sprinkle with nuts.

75

In saucepan. heat to boiling. stirring constantly. the corn syrup, butter. water.
and butterscotch chips. Pour cooked mixture over nuts. Retum.to oven. Bake for 10 to
12 minutes, until golden brown. Cool: cut into bars.
Connie Johnson

Candy,

WESSON OIL COOKIES

Jelly:

4c. plus5Tbsp. flour
1 tsp. cream of tartar
1 tsp.soda
1 tsp. salt

1 c. powdered sugar
1 c. white sugar
1 c. oleo

1V4 tsp. vanilla
2eggs

Roll in a ball; flatten with a glass. Bake In 350° oven for 12 minutes.
Cookie Breuckman

WHITE SUGAR COOKIES

(Cut out)
3eggs
2 tsp. cream-of tartar
1 tsp. baking soda

1 c. sugar
1 c. butter
3tsp.vanllla
3c. flour

Cream butter and sugar: bea1 till light and fluffy. Add flavoring and sifted dry
ingredients. Chill. Roll thin; cut with cookie cutter. Put on cookie sheet. Bake light
brown ina 325° oven.
Irene Beuthling

TWINKlE DESSERT
2 boxes Twinkles
1 large box any flavor instant
pudding (made)

1 (8 oz.) Cool Whip

line 9x13 in;::t1 pan with Twinkles. cut in halves. Spread pudding over the top.
Let stand for 2 to 3 hours in refrigerator. Spread Cool Whip over the top and serve.
Darlene Printz

ZUCCHINI CHOCOLATE BARS
11z c. oil
1f2 c. oleo
13/4 c. sugar
2 eggs
4 Tbsp. cocoa
112 c. sour milk

2112 c. flour
112 tsp. soda
1 tsp. baking powder
2 c. grated zucchini
112 c. broken nutmeats
112 c. chocolate chips

Cream oil, oleo and sugar. lhen add 2 beaten eggs. Add sour milk and cocoa. Beat togethcc:;r, ll>en •.:ide: flour. :;;oda and baking powder. Fold in zucchini. Pour
into greased and floured 9x13 inch pan. Sprinkle with nuts and chips. Bake at 325 o
for 40 minutes or untii done. Can be cut into bars or served as cake. No frosting
needed.
Marion Blenemann

76

IIIII

::
16/

CANDY, JEllY, PRESERVES
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

Fond"; ' ;dge
Divinity, Caramels
Taffy
Butterscc.;ch
Peanut ;·:tie
Caramelized Sugar

DEGREES

COLDWATER

234- 238°
245-248°
265-270°
275-280°
285-290°
310-321°

Soft Ball
Firm Ball
Hard Ball
Light CraG!<
Hard Crack
Caramelized

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 1/2 teaspoon of candy into
the cold water.
J:.e 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 ren•r·vryJ from the vvate1.

BEDTIME MINTS
2 egg whites (at room temperature)
V4 tsp. cream of tartar
3J4c.sugar
Pinch of salt

Beat egg whites and cream of tartar until fluffy. Add sugar gradually, continuing to beat. Add salt and coloring by the drop to the shade desired. Add extract by
the drop to the flavor desired. Don't add more than a drop at a iime; the extract Is
strong. When the egg mixture forms stiff peaks, fold in chips.
Drop by teaspoonful onto ungreased cookie sheet. Put in oven that has been
preheated to 375 o. Turn off oven and go to bed. These mints will be done the next
morning when you get up. Makes 20 to 40 minutes. Cost about 50 cents.
Nancy Vaccaro

CASHEW TOFFEE
1 c. chopped unsalted nuts

1 stick Country Crock margarine
"12 c. sugar
1 Tbsp. corn syrup

c;:o,,,

In the LIGHT
'{TEST the caridy will form brittle chreads which will soH en
on •emovalirom tt·Je vvater.
!n the HARO CR•;r.!< TEST the candy wiil forrn b;ittle threads in tile water which
vvi!! rernain briri:k,
being rerncnied frorn tile ·water.

V2 c. chocolate chips

Melt margarine: add sugar, corn syrup and nuts. On medium high flame.
cook, stirring constantly, until it turns light brown, about 15 minutes.
Pour into a 9 inch round cake pan, lined with buttered foil. Pour chocolate
chips on top; when melted, spread evenly When completely cooled and set. break
into chunks.
Jane Delaney

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 vvater.
In the HARD 8/\L.!_ i f:'.ST the candy will roll into a hard ball which has los! almost
all plasticity and wiil roll around on a plate on removal from the water.

Green food coloring
Peppermint extract
3/4 c. mint chocolate chips

ENGLISH TOFFEE
Vz c_ buiter

Yz c. sugar

Cook butter and sugar till golden brown. Pour it over the following, which must
be made ready before you begin to boil the candy. Boil for 10 minutes or 300 o on
candy thermometer.
Butter o jelly roll pon. Cover vvith c layer of coarsely chopped nuts. Pour i1'?t
candy fast over the nuts. Sprinkle the top with plain Hershey's bars and let melt- th1s
will torrn o film over candy after spreading. Sprinkle with grouncJ nuts. Break up into
pieces.

in CARAMELiZiNG, the sugar first me!tf; then becomes a golden brown. It wili
form a hard bri!t\; t:..:i: :n cold water.

r1V':l c. sugar
1 can eV(liporated milk
11b. shortening or butter
3 (6 oz.) pkg. chc>colale chips
Copyrigr.l

(c)

'l jar marshmallow creme
1 tsp. vcmma
2c. nuts

1982 by CookbooL.: Publ1sher s. inc

71

2€08-90

/

.
In a large pot. bring to a boil the sugar, milk and butter. Boil for 8 minutes. stirnng con~tantly. Add chocolate chips, marshmallow creme. vanilla, and nuts. sr ·
well. Put 1n greased pan.
1r 1n
BeltyO!son

Melt margarine over low heat. Add c~ocolate a.nd stir just until ~elted. ~e­
move from heat; stir in sweetener and vamlla. Comb1ne chocolate ml)dure w1th
cream cheese and beat until smooth. Stir in the nuts and spread mixture in a lightly
greased 8 inch square pan. Refrigerate until firm. Cut into J. Inch squares. Store in
refrigerator. Yield: 64 squares of fudge.
Sandy Busch

PERFECT CHOCOLATE FUDGE
1 lb. semi-sweet chocolate
3 eggs, well beaten
112 tsp. salt
1 c. chopped nuts
.

CHERRY RHUBARB JAM

2 tsp. butter
1 lb. powdered sugar
1 tsp. vanilla

Melt.chocolate in ?ouble boiler. Add buffer; eggs, sugar, salt, and vanilla. Beat

Wit~ electnc b(;n1'~' u~t11 ~mooth. Add nuts. Spread in a 9 inch square pan. Chill in
refngerator unm ;.. rn. Cut 1nto squares.

Nancy Vaccaro

cook rhubarb in water until tender: add sugar and cook for a few more minutes, stirring constantly. Add pie filling and cook for 6 to 8 minutes. Remove from
heat. Add gelatin and stir until completely dissolved. Pour in jars. Store in refrigerator
or freezer.
Virgie Heineman

QUICK CHOCOLATE FUDGE
1 pkg. milk ch<K:)!c:!e chips
i c. sweetenec; .::c-;·<c:iensed milk
3Tbsp. oleo

PEACH HONEY

2 fsp. vanilla
3/4 c. chopped walnuts

Mel! chou)late chips in double boiler over very low heat. Stir until melted. Rem.ove from he<~'
condensed milk, butter and vanilla. Blend until oleo is mixed
With the chocolate. Stir in nuts. Spread mixture immediately into lightly oiled 8 inch
square pan. Cool at room temperature. Cut into squares. Makes 1 V4 pounds fudge.

1 large orange

12 large peaches, peeled

Pul oranges. including peeL and peaches through the food chopper. Measure the mixture and add equal amount of sugar. Add stick cinnamon. Cook for 20
minutes. Place in sterilized jars and store In freezer.
Margaret Henney

Bernk) Zygo\:vicz

2 c. white sua a,
1 c. water ~
i c. white Koro c>Vn.ir>
1 pkg. raw per.:r::;:·~

1 (21 oz.) can cheny pie filling
11arge (6 oz.)·pkg. gelatin

5 c. finely chopped rhubarb
1 c. water
5c. sugar

EASY STRAWBERRY JAM
2 c. mashed strawberries (equals 1
ql. fresh berries)*
4c. sugar

i/z tsp. salt
1 Tbsp. bulter
1 tsp. vcmiila
1 tsp. soda

Boil in r1eoV'i S(:<ucep0<"i until nlixtuie i'orms heavy threads irom spoon. Add
per::~uls ond SGit Cook, stining cc,ns1ont!y
mixlure turns light brown. Add butter,
mix only ~v1ixturs 1Ni~l -::,~·.::':':'~: r lr.' frorn the scdo. Pour (JUi on
vantlla one'~ S(~.:1
buiiered J8:i)
cool. Break in pieces Uiier cool.

1 pkg. SurEhlell
c. water

>/4

1. Stir strawberries and sugar together, mixing thoroughly; set aside.
2. SiirSure-Jell and water in saucepan. Bring too boil, sllrring constantly Boil for
1 minute.
3. Stir mixtures together until sugar is completely dissolved and no lon9er
gr:Jiny. Pour into containers. Cover and let stand overnight. Store In freezer unii!
opened, t11en store in refrigerator. Makes 4 (8 o~nc8) containers.
* Potato rno-:::·1er is best fot rnashing.

Jane Delaney

Burlington Lioness Club

PG!i fo; 10 minutes end add 2 toblespoons lernon
Cook. oi o mllinq boil
for.') rrlnutes an·:i !et set !n kettle overnight. f)!ac:;e ~n dodlh,.nn jars tht1' nexi tjoy C•(lCi

cil1"':'(~'("·~!,~t.--,

:24 packets Equoi S\N~~fe~~~:·~
1 tsp. vanilla extract

,,

78

chopped nul's

p!oce in freeze1:

Margaret Henney

79

2808-90

i
I

ZUCCHINI JAM
6 c. zucchini
6c. sugar
V2 c. lemon juice

1 c. crushed pineapple {undrained)
6 oz. jello (orange, lemon or peach)

P.e":l and gn?fezucchini..Boil without water for 12 to 15 minutes. Add sugar,

lerr~?r: JUICe and ptneapple. Boll tor 6 minutes. Remove from heat. Add dry jello and

put 1n 1ars; seal.

Burlington Lioness Club

Beverages/
•·
MJcrowaveT
Miscellaneous

80

.

)!

J
.u

BEVERAGES, MICROWAVE, MISCEU.ANEOUS

MICROWAVE HINTS
1.
2.

3.
4
5
6.

7.
8.
9.

I

10
11

I

13

I

!5

12

i4.

I

I

i
I

I

16.

17.
iS.
lfl
?0.
21.
22.
::..•.),

24.

Place an open box of hardened brown sugar in the microwave oven with 1 cup hot water. Microwave at high for 1'12 to 2 minutes for '12 pound or 2 to 3 minutes for 1 pound.
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-half gallon 45 seconds to one minute.
One stick of butter or margarine will soften in 1 minute when microwaved at 20% power.
Soften one 8-ounr:e package of cream cheese by microwaving at 30% power for 2 to 2'12 mtnutes. One 3-ou;:cE· package of cream cheese will soften 1n 1 112 to 2 minutes.
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
12 ounces.
Thaw whippe<: .·; .. ng a 4 112 ounce carton w1ll thaw m 1 minute on the defrost sett1ng
Whrpped toppu·,,~ ol,uuld be slightly f1rm 1n the center but 1t wrll blend well when strrred Do not
overthaw!
Soften jello that has set up too hard-perhaps you were to chill it until slightly thickened and
forgot it. Heat
a low power setting for a very short time.
Dissolve gelat'''
microwave. Measure liquid in a measuring cup, add jello and heat. There
will be less stn;in9 io dissolve the gelatin.
Heat hot packs in a microwave oven. A wet finger tip towel will take about 25 seconds. It depends on the temperature ot the water used to wet.the towel.
lo scald milk, c ·'·''· i r·up milk for 2-2'12 minutes, stirring once each minute.
To make dry loce<C'~ !iumi,l~, c;_LJ_\6 slice0. llilt<ill Ln1ll V>cLn_cll wb.es. Microwave in 3-q.uart c~s­
sero!e B· 7 minutes, or until dry, stirring after 3 minutes. Crush in blender.
Refresh stale potato chips, cr:::cknrs or other snaci<s of sucil type by putting a plateful in the
microwave oven for about 30-45 seconrls. Let stand for 1 minute to crisp Cereals can also be
crisped.
Melt almond b'''''
candy or dippong pretzels. One pound will take about 2 minutes, stirring
twice. If it hardens while dipping candy, microwave for a few seconds longer.
f~uts will be easier to she!! if you place 2 (Ups of nuts in a i-quart casserole with 1 cup of wmer.
Cook for 4 to 5 min,utes and the r,ut meats wHI s~ip out whole atter crac:..;;ing the she!i
When
o·-~t;:;ide will man;' !imcs begin cooking before the meat is
completely
for
minutes, then re•nove the outside portions that have defrosted. Continue defrosting the hamburger, taking off the defrosted outside portions at short
intervals.
To drain the fRt ~rom: ir:-~:i';tmrger while it is cooking in the microw;:we even
DOtd1d ceo!~;:; i!l 5
rn1n~Hes on
II in a olastic colander placP.d in:;ide a crxssero!e
Cubed meat a;,a cnupped vegetables will cooK more nvenly if cut uniformly.
\/'./lied b.:-: king large cakes, Urownitts, rJ( moist
piace a juice glass in the center of the baking dish
prevent a r.ogqy rnidcJ!A
c~sun;
ba!<ing throughout.
Since cakes
hreads rlse- hi;ht;r \n a microwave oven. fill pans jus!: ha!f hJi! of batter.
a f~?w drops of w2.ter c~: s\z~·~:~ t: ~0 l'Gmoved from envelope. Hectt
in the microwave ror
seconds ilild the stA.mp will come right off.
Using a round dish instead o! a square one eliminates overcooked comers in baking cakes
When
·n a dish, p!nc0 meaty pieces ~lround the erlg~s and 1ho hony oleces
the CGr\tdl Cii
Shaping mer;.1:c.-~.:
ring e!lminato~ undercoo~.ec c2nter. A glass sot in H1e c.enter of a dish
can serve as the mcid.
Treat fresh rneat cuts fer -·i 5 to 20 SHconds on high in the microwave oven. This cuts down on

;~·pOd lf,/(•!nds
rtdr.:rov._:f:"i;V8-G0~~kcd C~JkU. and q;_:i(:~~
bro3c:s
.
·,:::"Jks and eH:·ing qu.c~ilty.
a layer of rnediL.Jrr~ f>,._::,!·y ,_;;·-~opped
walnuts evenly onto the bottom and sides of a ring pan or Bundt cake pan. Pour in batter nnd
microwave as recipe directs.
~..;urface as it Cduses dehydratU~"i (meats and vegetables) and toughens
.:::a. De nut s~-.;lt fJod,·-~
Y(f'J rc:-nuve It 'from the
· !~l\e-ss the rel:ipe ca.H:;;. for w~ing ~ali

CHAMPAGNE PUNCH
6 c. cold water
14/s qt. champagne
1 (10 oz.) pkg. frozen strawberries or
1 c. mixed fresh fruit

2 (6 oz.) frozen orange juice
concentrate
1 (6oz.)frozen lemonade
concentrate

Mix orange juice, lemonade and water; chill. To serve, pour juice Into punch
bowl. Add champagne and mix. Float fruit. Makes 2 quarts (24 seNings).
Can make Ice ring- cherries to decorate.

Margaret Henney

CRANBERRY SlUSH
1 c. boiling water

1 {3 oz.) pl<g. cherry jello
i (12 oz.) can frozen lemonade
3 c. cold water
2c. vodka

1 (12 oz.) can frozen orange juice
2 c. cranbeny juice

Combine preceding and freeze. Stir occasionally whHe freezing (24 hours).
Spoon into gloss (haiffull) ond add 7-Up or sour mix.
Susie rei!

HOT CHOCOLATE M!K
1 !5 or 6 qt.) box powdered milk
V2 c. powdered su~jar

·l c. Nestle Quik
%to '\12 c. eocoa

V.z c. C.~r-ern.ora
ilarge box !nsk:m'l crtocolate
pudding
Comt;ine and , nix wei!. Store In tightiy closed container. Use. 1/3 cup mix to 1 cup
hot \"Jater

Nancy Vaccaro

?'i

27

Heat !eft .. <Jver custard and use

:2H

tl"it,'

8-? frosti~'lf!

n·-,i,_~ro~~-retv~H

fer.::,

12 07~ cm::mge juice (frozon)

c.wa!er
2c.
c.
wate.r
4 green teo bags

:1

12 oz. iemonade
2c.brondy

Sctwlopps

?9.

keep stlrrlng for
30.

L

I

Place a cake dish
bottorr~ of the
on the bollom

.2i'l('ths;~

or on a roa~;ti!'~q rack if ycu have difricul',y getiing H\e
This also works for potatoes· &lid ·Jther foods that don't quite ge1 done

81

2808-90

Copynght <> 1982 by Cookbook Publishers. Inc.

c
j

-------........ """"'"•nxunn
1 (1 to 1 o/2 fb.) pkg. frozen
strawberries
1 (12
)
oz. can frozen lemonade

each apple in a small custard dish. Put 2 tablespoons of water in dish around apple.
Dot each apple with 1 teaspoon of butter. Cook for 5 minutes. Let stand for 2 to 3
minutes before serving.
Sandy Busch

MIX

6 oz. wafer
12 oz. vodka
42 oz. ?-Up

Blend in blender the strawberries a d 1
and freeze fbr 24 hours. Serve like a slush ~y a~~::madel·tt·AIdd the rest of ingredients
Jng a 1 e 7-Up to each glass.
Susie Fell

STRAWBERRY PUNCH
3 pkg. strawbcnv !Cool-Aid
(presweetened)
1 (12 o:z.) frozen orange juice
1 (12 oz.) frozen !·:;mcnade

2 (16 oz.) pkg. frozen strawberries
2% gol. water (including ice cubes
USed)

4 ql. 7-!Jp or ginger ale

Mix first 4 ingredients together with mixer t b
"batter" and con be mixed a day Gheod. then si o reak up strm~berries. This is the
soria an':! water as needecl. Or,e may use !~"'"S 7rc~lypou.r batter Into the boV>1; Gdd
trated drink is r:·rcfe:red. Serves 75 .
-v
P or Qlr.ger ale If a more cone en-

MICROWAVE BREAKFAST-TO-GO
Salt and pepper
Bacon, sausage or ham
Hamburger bun
Eggs
Cheese slices
Use an 8 ounce plastic margarine dish and microwave either chopped bacon pieces, sausage or ham. Drain into paper towel and place 2 eggs in same dish:·
whip with fork. Add salt and pepper to taste. Add meat. Microwave on FULL power
for 2 to 3 minutes. May need to turn to finish.
Place in hamburger bun. May top with slices of cheese. Wrap tightly in napkin
and ed on the way io work. Overcooking causes the egg to be tough, so experiment for correct timing.
Burlington Lioness C~ub

Gloria Dick

MICROWAVE CARAMEL CORN
Yz tsp. salt

TJUIIIT!AN PUNCH
1 (4~ oz.) can pineapple juice
1 Vk oz.) can orange grooetnm
juice
·

2 qt. 7-Up
1 pt. liriH:l sherbet balls

Chill all ingredients before mixing tcgether. Makes 38 servings.

1 d;.)z.

~ggs

1 c. brown sugar
'! stick bu!ter or oleo
% c. white corn syrup

V.• !sp. baking soda
3 to 4 qt popped com

Put the popped corn in a Iorge brown grocery bag. Set a~ide. Mel! the bu1ter
in a '~~''to 2 quort dis\", oro imge measuring cup. Mix tt1e brown sugar, ::om syrup
and sott. Bring too boii ln m!crcvvove, then cool< on FULL power for 2 rninutes.
f<emove from inicrowCJve and stir in soda. Pour over popped com in bog.
Close
and shake. Cook
on HlGH in microwove for '< 1;2 minutes Shake
need onolher ii/2 m!nuies.) Pour into pan to
ondcook
cool.
Susie fell

4 oz. Mozzmelia cheese, c~1t into 6
cubes
6 bC!krng apples
L~t1'10~t Iuice
Vz :;. s.Jlver(~d. ,~~i-, i<'t~_";dili
Y4 c. ro~slns

v·~ co;1 sou(.J, beef, bre,ad cru!Ttbs, onion, egg, and sott. Divide
oc;·'+'

Clnb

2808-90

83

CHlCKEN AND RICE
(Microwave}
1 (10% oz.) can •Juiden cream of
mushroom soup
1 (5.3 oz.) can evaporated milk
'V2 c. milk
3f4 c. qulckcooklngrice
1 (2Y2 oz.) can rnushrooms with
liquid

1f2 (11f2 oz.) pkg. onion soup mix
2 Tbsp. chopped pimiento
(optional)
2 chicken breasts, halved

Place 8 balls 2 inches apart in circular shape on waxed paper. Microwave on
MEDIUM (half power) for 1 to 2 minutes or until surface is dry; but cookies are soft.
Cool. Makes about 4 dozen cookies.

· COLORFUl FillETS
(Microwave)

1. Mixtoqst~or soup and milks. Reserve i? cup of mixture ..
.
2. Mix r~r. ,c:n:r;g S<?UP mixture wi~h rice, mushrooms, 1/4 package onion soup
m1x, ~::<nd Pimiento. Pour 1nto an 8xBx2 1nch glass dish. Cover with waxed paper or
plastic wrap. Coo~ in microwave, covered, on FULL power for 4 minutes.
,. , . ~.:.Pia~-~ ~~"n.';;l:e_n brt:;a.sts on_ rice mixture._Pour reserved soup mixture over
<:;n.c~c• ,, Spn.w".·. • "" : 1ema1n1ng on:on soup !Til X. cover. Cook on FULL power for 15 to
18 mtnutes or until Chicken is tender. Turn chicken once or iw1ce.
·
Susie Fell

11b. haddock fillets, cut into serving
pieces
3 green onions, sliced
1 c. fresh mushrooms

1 c. c;hoppec;l tomato
% tsp. salt
Ya tsp. basil
Dash of pepper

1. Arrange flllets in an Bx8x2 inch glass baking dish: top with vegetables. Sprinkle with seasonings. Cover with plastic wrap.
··
2. Cook in microwave, covered, on FULL power for 3 to 4 minutes or until fish
flakes easily with a fork.
This is a good recipe f01 Weight Watchers. Contains 136 calories per serving.
.
SusleFell

~~·r

SWISS CHICKEN SAlAD SANDWiCHES
(Microwave)

1 c . diced, cooked chici{C;.'\1
"/3 Cc diG9f.l (;::J"if"-f\.r
V2e"c:ubed
'(".h,;;::.ese
% tsp. salt

"~/2

,q

tr::rr~or.

juice

:~,orr;burge-r bun~

I. Combine all i'lgredie'llG, except !:;uno Fill ench bun with y, cup mixture.

Plocu 4 s.ond·vv:<_'_~·-,~-:~:

p~ost!c 1ocr-.:_

Tlp~;:

t-k:;:(">'

30 to,~\:

o!buns.

10Tb:,;.p, butter
2 e. unsifted flour
2 !'$/l':J, bokinq

c. Velveela cheese
1 tsp. sugar
Sal1 and pepper to taste
3/4

:•.J!i>: ali !he ir;gred!ents and pcur inlo o casserole dish. Microwave on HIGH fo<

n

2. HPot ir 1 i'< J(10J onge <)n Ft. L pcv\~c.::r
!.eotea tr,:ough.
i"t8C.ri !'Of

1 cw1 creamed corn
Y• c. butter, melled
2eggs
2 c. novdles~ cookec~
15 to 20 rninutos.

·,:jvvlch on
nG\"/~::~;
t·,:::
F<:g ~2 -:~C:n;._)v,.tlciles~
Four spiii ond toasted l:'nglist1 mu!'fins 'nav be used instead

Burlington Lioness Club

11> ¥t1!niy siit::~)d cei<O!rv
~'

~~c.

~-~OGCt(l

SJgQr

2 t;:, hol \~rater
5 ',.jU<JI i C:CSSGfOI8. [\i:lX !r; c·Cl
~c 6~/'7 rt'.lit'li,Jtes, or unti! beef l.s set

r

I
t
.

2808-90

85

FRENCH DIP SANDWICHES
(Microwave)
2c.water
2 tsp. instant beef bouillon
2 Tbsp. dry onion soup mix

3/4 'to 11b. roast beef, cooked and
thinly sliced
4 French rolls

1. Combin_e w'?ter, instant bouillon and soup. Mix in 1 quart casserole or glass
measure. Cook 1n microwave on FULL power for 4 to 6 minutes or until mixture boils
and bouillon is dissolved.
2. Place meat on plate. Cover with paper towel. Heat in microwave covered
on FULL power for 3 to 5 minutes or until hot.
.
'
'
3. Place roast beef in rolls. SeNe with hot beef broth dip.
Susie Fell

~MfCROWAVE siMPLE SCALLOPED POTATOES
5 c. potatoes, peeled and sliced
1 Tbsp. fl~ur •-•._·
1 tsp. stilt or seasoned salt
% c: chopped onion (1 Tbsp. dried
· onion)

1112 c. milk
1 Tbsp. butter or margarine

. ._ In 2112 or 3 quart casserole, arrange sliced potatoes. Add flour. salt and onion:
- toss·lfghily.Stirlnmilk.Dot with butter. Cook, covered, for 7Vz minutes on MEDIUM
HIGH. Stir; cook for 7112 minutes more. Stir; cook for ?V2 minutes (total 22112 minutes).
Sprinkle with paprika or parsley before serving. SeNes 4 ..
Helen Thomas

TURKEY IN THE MICROWAVE

PIZZA FONDUE
(Microwave)
1 lb. ground beef
¥3 c. chopped onion
3 (8 oz.) cans pizza sauce with
cheese
1 Tbsp. cornstarch
3f4 tsp. leaf oregario

'V4 tsp. garlic powder
1 c. shredded Mozzarella cheese
2 (5 oz.) jars sharp pasteurized
process cheese spread
French bread cubes or chips

1. Place meat and onion in 2 quart casserole. Cook in Radarange oven on
FULL power for 3 to 4 minutes, or until meat is no longer pink. Break meat apart with
fork during cooking time. Drain any fat.
2. Blend together sauce. cornstarch, oregano. and garlic powder. Add to
meat mixture. Cook in Radarange oven on Cookmatic Level 6 for 13 to 15 minutes, or
until bubbling and thickened.
3. Add cheeses by thirds, stirring well. Heat in microwave on Level 6 for 7 to 8
minutes or until cheese melts and is no longer stringy. Stir occasionally. Serve hot with
bread cubes or chips.
Susie fell

MICROWAVE SCALLOPED POTATOES AND HAM
'V4 c. butter or margarine
3 Tbsp. flour
1 tsp. salt
1 c. Cheddar cheese, grated

Ya tsp. pepper
1% c. milk
4 medium potatoes, sliced thinly
2 c. ham, diced

Microwave butler in a 2 quart casserole on HIGH for 45 seconds to 1'\4 minutes
until melted. Stir in flour, salt, and pepper. Blend in milk and cheese. Microwdve o~
HIGH for 5 to 7 minutes or until thickened, stirring every other minute.
Mix In the ham and potatoes. Cover casserole. Microwave on HIGH for 15 to 20
minutes or until potatoes are tender, stirring 2 or 3 times during cooking process.
Serves 4 to 6.

Burlington Lioness Club

86

Tie the turkey wings and legs with string; if not, they may pierce the bag. Add
coloring by melting 1 pound margarine and add Kitchen Bouquet. Paint the turkey
with preceding mixture, then season with any seasoned salt. Place turkey in oven
cooking bag with plastic or string tie fastener.
Put 2 small slits as close as possible to tie, to release steam. Place in microwave
breast side down for the first half of the time. Cook for 10 minutes per pound on MEDIUM setting. Add 2 pounds to the weight of the turkey if the turkey is stuffed. Remember to turn turkey halfway through with breast up. After cooking, let sit in microwave
for 20 to 30 minutes before doing carving.
Hint: Carefully snip corner of bag off over a saucepan to make gravy.
Shirley Datzer

BEER BATTER FOR FISH
2eggs
1 c. flour
11sp. salt

1 c. beer
1 tsp. baking powder
2 Tbsp. oil

Beat all ingredients together. Dip fish in and drain slightly, then fry fish in hot
grease.
Ruth Heck

BUTTER·NUT·CRUNCH
1 c. sugar
Yztsp. salt
% c. water
Vz c. butter or margarine

112 c. nuts, finely chopped
1 pkg. chocolate chips or Hershey's
bars or Baker's dot chocolate,
melted

Combine sugar, salt, water. and butter in a heavy saucepan. Cook to crack
stage or 285° on a candy thermometer. Add 1h cupnuts(optional). Pour onto a buttered cookie sheet. Over this, pour the melted chocolate. Sprinkle with remaining
nuts: Break into small pieces.
Susie Fell

87

2608-90

I

DIET TOFU AND FRUIT YOGURT

DIET MAYONNAI-SE
1 egg
Pinch of salt
1,i tsp. dry mustard
1/a tsp. while pepper (optional)

Place all ingredients, except oil, in blender. Blend at high speed for 5 seconds.
Add the oil in a small stream. If mayonnaise becomes too thick to blend as you are
adding the last of the oil, put in a few extra drops of vinegar or lemon juice. Store in
tightly covered glass container for up to 1 week In the refrigerator. Yield: 1 cup.
Variations: Add any herbs or spices to the mayonnaise, such as paprika, onion
powder. garlic powder. or dill.
Deanna Hudson

GREEN TEA ICE CREAM
1 Tbsp. loose green tea
3/4 c. cold water
3/4 c. sugar
1/s c. all-purpose flour
1/4 tsp. salt
1% c. milk

fc. frozen blueberries,
sfrawberQeS, raspberries or
blackberries

Dash of paprika
2 Tbsp. apple cider or lemon juice
3.4 c. (plus) corn or safflower oil
Garlic and onion powders

2 beaten eggs
2 c. whipping cream
1fa tsp. finely shredded lemon peel
Va tsp. ground nutmeg
5 to 6 drops of green food coloring
(if desired)

Place tea leaves in a tea ball; quickly bring cold water to a boil. Meanwhile,
warm tea pot by rinsing with additional boiling water. Place tea ball in teapot; pour
the 3f4 cup boiling water into teapot. Cover: steep for 5 to 10 minutes. Remove tea
ball: chill.
In a 3 quart saucepan, combine sugar. flour and salt. Stir in milk. Cook and stir
over medium high heat till slightly thickened and bubbly. Gradually stir about 1 cup
hot mixture into eggs. Return to hot mixture .. Cook and stir for 1 minute; chill. Stir in
green tea. whipping cream. lemon peel, nutmeg, and coloring. Freeze In 4 or 5
quart ice cream tub freezer according to manufacturers directions. Makes 2 quarts.
Claire Subrod

F>u~ti<:;tu, diet s,;..e~tener. spices, and lemon juice in blender: blend tm smooth.
Add berries and a little mineral water. Blend well; gdd more mineral water and
sweetener if needed. Yield: 4 seNings.
Deanna Hudson

TOFU POTATO SALAD
8 oz. soft tofu, drained for several
hours
1 bunch green onions, chopped
celery, chopped
1 c. cauliflower, chopped
3 hard-boiled eggs
V4 Tbsp. Parsley Patch garlic blend

_
Put tofu on several layers of paper towels; roll it up and drain for several hours
in the refrigerator. Change paper towels if necessary. Cut tofu into small cubes and
add to all ingredients for salad. Toss and stir lightly; Mix dressing in small bowl. Pour
over salad and toss again.
Dressing:

2 Tbsp. diet mayonnaise
1 Tbsp. prepared mustard.
1/2 Tbsp. horseradish

1 (20 oz.) can crushed pineapple

Juice of 11emon
1 qt. milk

Add sugar to pineapple and lemon juice. Add milk and freeze. Makes approximately '12 gallon.
Nancy Vaccaro

APPlE CINNAMON TOFU YOGURT
1 (10"12 oz.) cake tofu
1 pkg. apple spice drink mix
V2 tsp. cinnamon

1 tsp. vanilla extract
2 tsp. diet sweetener
1/z c. cold water

Deanna Hudson

WHITE CHOCOlATE CHEX MIX CANDY
i c. Cheerios
1 c. Crisplx
1 c. Fruit Loops or Fruity Pebbles
1 c. Cocoa Krispies or Cocoa·
Pebbles
1 c ..frosted flakes

1 c. Chinese noodles
1Y2 c. mixed unsalted nuts,
chopped
20 oz. white chocolate
2 Tbsp. vegetable oil

Combine all cereals, noodles and nuts in large bowl. Pour vegetable oil over
white chocolate and microwave on LOW until of stirring consistency; Pour white
chocolate mixture over cereal mixture: mix thoroughly. Press mixture gently Into 2
oiled 13x9 inch pans. Cool to room temperature; cut into squares.
Any combination of cereal can be used.

Mix all ingredients in blender until smooth and creamy. Pour into 5 dessert
cups. Refrigerate until well chilled, preferably overnight. Yield: 5 seNings.
Deanna Hudson

88

2 Tbsp. apple cider vinegar
2 to 3 Tbsp. water

Salad makes 2 generous servings.

PINEAPPLE SHERBET
1 c. sugar

1/4 Tbsp. Parsley Patch all-purpose
blend
1/2 Tbsp. celery seed
% Tbsp. mustard seed
Vz Tbsp. dill weed
Black pepper and salt to taste
(optional)

2808-90

Dorothy Sizer

89

'I.PUUKIN~ AND BAKING

SUBSTITUTIONS FOR
THE LOW CHOLESTEROL DIET

By substitution with allowed ingredients, you will be able to adapt your own
recipes to the low cholesterol diet.
Whole milk- substitute skim or 1o/o milk
Chocolate milk- substitute skim or 1o/o milk with cocoa
Cream - substitute evaporated skim milk or triple strength powdered skim milk
Whipped cream or Non-dairy whipped topping- substitute whip NFDM or evaporated skim milk
Coffee cream or non-dairy creamer NFDM or evaporated skim milk
Sour cream ornon-dairysour cream- substitute blend low-fat cottage cheese
with buttermilk, skim or lemon juice
Cream cheese- substitute blend 2 parts dry cottage cheese with 1 part margarine
Whole eggs- substitute egg whites or egg substitute
Chocolate - substitute 3 tablespoon cocoa and 1 tablespoon margarine
equals 1 square chocolate
Nuts- substitute Walnuts

90

Notes

Notes

APPETIZERS, PICKLES, RELISHES
APPETIZER ......... ;., ..............•... 8
APPETIZER CHICKEN LIVER AND EGG
SPflEAD ... : ........ : .................. 1
ARTICHOKE DIP,: ... ,: ................... 4
BARBARA'S DIP .•.•.....•................. 4
BREAD AND B\JntR PICKLES ............... 7
CINNAMON DIP......... ; . , .......... ; ... 1
- CRAB-FONDUE .: .......•. :c............... 4
CRANBERRY RELISH ......•................ 8
CRAZY MEATBALLS ....................... 2
Dill DIP .•.....................•....... 5
EASY FRUIT DIP .......................... 5
FROZEN CORN RELISH ......•............. 8
GALLON OF GMLIC DILLS . . . . . . . .
.. 7
GREEK SPINACH CHEESE . . . . . . . .
.. 1
HOT CRAB DIP . .. .. .. .. .. .. .. .
.. 5
LAZY WIFE SWEET DILL PICKLES . . . .
..7
MARTY'S HORS D'OEUVRES . . . .
..2
MOCK Fl'\TE.........
..2
NUTS AND BOLTS .. .. ..
.. 2
OYSTER CRACKERS .. .. .. .. .
.. 1
PMTY CRAB SPREAD . . .
. .3
l'IZZA ROUNDS .. , .. , ..
. ... 3
PUPPY CHOW .. ..
.. . .. . .. .. . ..
.. 3
REAGAN COUNTRY DIP . . . . . . . . . . . . .
.5
REFRIGERA10R PICKLED BEETS
... 7
REFRIGERA10R PICKLES.
. .... 8
SAUERKRAUT SPREAD , .
3
SHRIMP DIP . . . . . . . . . .
.6
SHRIMP DIP ............ , . . .
.6
SPINACH DIP . .. . .. ..
.6
STUFFED MUSHROOMS .
.4
SWISS RYE CHIP APPETIZERS. .
.4
TACO DIP ..... , .. , . . . . . . . . . . . . .
.6
TEX-MEX DIP .. .. . .. ..
.6

SOUPS, SAlADS, VEGETABLES
ALWAYS REQUESTED POTA10 SALAD . , .. , ... 10
APPLE-CARROT CASSEROLE ............. , . 19
BAKED BEANS .. .. . .. . . .. .. ........... 20
BAKED PCTATO SALAD . , . . .
. .. 10
BAKED POTATOES .. , .. ..
.. 20
BAKED SAUERKRAUT . . . . . . . . . .
. .. 20
BASIC CHICKEN SOUP STOCK . .
. .. 15
BEANSBAKED...............
.10
BROCCOLI CASSEROLE . . • .
. , . 20
BROCCOLI SALAD ........... , ..... , ..... 10
BROCCOLI-CAULIFLOWER CHEESE SOUP ..... 16
BROCCOLI-ONION DELUXE ....... , . ,
. 21
CAULIFLOWER AND BROCCOLI SALAD .
. .9
CAULIFLOWER SCRAMBLE . . . . . . .
, .9
CHEESY VEGETABLE CASSEROLE
... 21
CHERRY SAlAD . .. .. .. .. .. .. .. . ..
.. 9
CHERRY SAlAD .........•. , . . . . . .
.9
CHICKEN-CORN SOUP . . . . . .
16
CLAM CHOWDER . . . .. . . . .. .. . .. .
. . 16
COLD ITALIAN PASTA SALAD . . . . . . .
. .. 11
CORN AND BROCCOLI CASSEROLE
... 21
CRUNCHY BROCCOLI SALAD . . . . .
. .. 11
DUTCH LffiUCE SALAD . . . . . .
. ... 11
EASY PUMPKIN SOUP . . . . . . . . . . . ....... 16
EGG DROP SOUP.............
.. . 17
FLORIDA FRENCH DRESSING . . . .
. .. 15
FRENCH DRESSING , .. , ........ , .
, .. 15
GERMAN POTATO SALAD . . . . . . . . . .
. .. 11
GRANDMt\S POTATO SOUP .... , . . .
. .. 18

GREEN RICE ........................... 25
HAMBURGER SOUP, .. ,., .. , .......... , .. 18

~~Ec.*lgF}g~~ot~OS~~

n

: :: ::: : :: ::: :
LIME SALAD, ..................... , ..... 12
LUNCHEON SALAD ...................... 12
MAKE AHEAD MASHED PCTATOES .......... 22
MANDMIN ORANGE SAlAD , •............ 12
MANDMIN ORANGE SAlAD ........... , .. 13
MANDARIN ORANGE SAlAD, ............. 13
MIDWEST CHOWDER ..................... 17
MOTHER'S ALWAYS REQUESTED RICE ........ 25
MOTHER'S CHICKEN SOUP , .... , ....... , .. 1B
ORIENTAL PASTA SALAD . . . . . . . .. . .. . . .. 13
POWO CASSEROLE ..... , .. , ......... , .. 22
QUICK VEGETABLE CASSEROLE ...... , , .. , . 22
RED CABBAGE, PENNSYLVANIA STYLE .
. .. 23
RICE CASSEROLE ..... , , . . . . .
. , . 25
SAUERKRAUT CASSEROLE . . . . .
. , . 23
SEAFOOD PASTA SALAD .
. ... 13
SEVEN LAYER SAlAD .... , . . . . .
. ....... 14
SOUR CREAM HASH BROWNS .. , . .
. ... 23
SWEET POTATO PATTIES - BITSU BITSU .
. ... 23
SWEET SOUR BAKED BEANS . , . .
. ... , . 24
TAFFY APPLE SAlAD...........
. ... 14
TAFFY APPLE SAlAD . . . . . . . . . .
. ... 14
TARTAR SAUCE . . . . . . . . .
. ... 15
TASTY HAMBURGER SOUP . , , .. , .......... 18
TWENTY-FOUR HOUR FRUIT SALAD ....... , .. 14
TWICE BAKED POTATOES. . . .
. ..... 24
VEGETABLE DISH . . . . . . . . . . . . .
. ..... 24
VEGETABLE-TURKEY SOUP . .
, , ...... 19
WIENER WATER SOUP ... ,.
. ..... 19

MAIN DISHES
B.B.Q. CHICKEN .... , .. , . . . . . . .
. ... 37
BAKE BEAN CASSEROLE . . . . .. . .. .. . .. .... 28
BAKED BREADED CHICKEN. .
. , .. , , .. 37
BAKED CHICKEN WITH MUSHROOMS . . . . , , 37
BAKED NOODlES WITH TUNA AND
MUSHROOMS ... , .... , ................ 44
BAKED PORK CHOPS AND DRESSING.,, .... 41
BAR-B-Q MEATBALLS AND CORN . .
. .. 27
BARBECUED BEEF SANDWICHES. . . .
, 44
BEEF STEW .. .. . .. .. . .. .. ..
.. 29
BEEFSTEW. .............
. .. 29
BEEF STROGANOFF. . .. . . .
. .. 30
BREAKFAST SOUFFLE .. , .. ,
... 40
BREAKFAST SUPREME ..... ,
. , . 42
BUTIER HERB BAKED FISH . .
. .. 47
CHEESE STRATA .. .. .. .
. 42
CHICKEN ADOBO .. , . ,
...... 38
CHICKEN CASSEROLE .... , ......... , ... ,. 38
CHICKEN DIVAN . . .
, . 38
CHICKEN RICE BAKE , . , . . . . . .
. 38
CHICKEN WITH ORANGE . .
. . 39
CHILl.................
..30
CHINESE PEPPER STEAK. . .
. . 27
CORNED BEEF DINNER . . . . . . .
. .. 27
CRUNCHY PMTY CHICKEN . . .
. . 39
EASY BAR-B-QUED MEATBALLS
.• 26
EIGHTY-ONE CLUB CASSEROLE.
. ... 43
FISH CREOLE . , . , .. , .................... 47
FIVE SPICE CHICKEN AND VEGETABLES ...... 39
FULL MEAL CASSEROLE ........ , .. , .... , . 30
GLAZE FOR BEEF BALLS .................. 29
GLAZED BEEF BALLS . , ................... 28
HAM 'N SWISS BROCCOLI QUICHE .. , .. , ... 41

9'1

28011-90

j

HAM AND CHEESE SANDWICH IN FOIL ...... 44
HOMEMADE SAlAMI ......•........... , .. 30
HOT DISH .......•.....•.•.......••....• 31
lASAGNA ....... , , ... , ................ 31
lASAGNA ............•.........•.....• 31
lASAGNA CASSEROLE ............•...... 32
MARZETII .............................. 33
MEAT BALLS ........•..................• 33
MEAT LOAF .......... , ................• 33
MEAT LOAF ............................ 34
MIRACLE SALMON LOAF ................. 46
OVEN BARBECUED ROUND STEAK ..•..•.... 34
OVEN CHICKEN SAlAD .................. 40
PARTY lASAGNA ...................•.... 32
PORCUPINES ........................... 34
PORK CHOP CASSEROLE ................. 41
PORK CHOPS WITH SAUERKRAUT ........... 41
QUICHELORRAINE ...................... 43
QUICK PIZZA., ......................... 43
RICE KRISPIES HOT DISH .................. 35
SALMON.()ILL LOAF ..................... 46
SCALLOPS IN WINE ...................... 44
SEAFOOD FETTUCCINE ................... 46
SESAME STEAK.......................... 35
SHANGHAI CHICKEN WINGS .............. 40
SHORTCUT lASAGNA .................... 32
SHRIMP DEJONGHE ...................... 45
SHRiMP SCAMPI ........................ 48
SHRIMP STIR-FRY . . . . . . . . . . . . . . . . . . . . . . . 47
SICILIAN MEATLOAF ..................... 34
SIMPLE SALMON PIE ..................... 45
SKILLET BEEF AND NOODLES ......... ,., ... 36
SOUFFLE SANDWICH ..................... 35
STRING BEANS WITH PORK ................ 42
TACO CASSEROLE ....................... 36
TACO HOT DISH ........................ 36
TEXAS SPAGHETII. ....................... 36
TUNA AND CHEESE CASSEROLE ............ 45

BREADS, ROLLS, PASTRIES
ANGELPIE .....................•....... 54
BRAN MUFFINS ......................... 53
BUNS ................................. 52
BUSY LADY BUTTERHORNS ................ 52
CAilAMEL ROLLS ........................ 51
CRACKED WHEAT BREAD ................. 50
FRUIT COCKTAIL MUFFINS ................ 52
HONEY-PINEAPPLE BRAN BREAD ............ 49
ONION BREAD........................•. 49
ONION CHEESE SUPPER BREAD •........... 49
OVERNIGHT CARAMEL ROLLS .•....•...... 52
PIE CRUST ............................. 54
PIE CRUST ..........• , ................. 54
PUMPKIN BREAD RING ................... 49
PUMPKIN PIE-PECAN GlAZE ............... 54
REFRIGERAlOR BRAN MUFFINS ............. 53
SIX WEEK MUFFINS ...................... 53
STRAWBERRY PIE ........................ 55
WHOLE WHEAT BREAD ................... 50
ZUCCHINI BREAD ........................ 51
ZUCCHINI BREAD .......•.•............. 51
ZUCCHINI BREAD ........... , ........... 51

BABY FOOD BARS ........... , ........... 67
BACON SPICE COOKIES.,., .•....•.••.. ,, 67
BANANA SPUT ...... , ••.• , •..•....•..•.. 58
BANANA SPUT CAKE..................... 58
BETIER THAN SEX CAKE .................. 58
BROWNIES ...•..• , ...........•.....•.•.. 68
CARROT PECAN CAKE ................... 59
CHOCO-COCONUT BARS ................ 69
CHOCOlATE ANGEL FOOD DELIGHT .•.•.... 59
CHOCOlATE CHEI1RY SQUARES •.•.....•... 69
CHOCOlATE CHIP lORTE ................. 59
CHOCOlATE CREAMS ................... 69
CHOCOlATE ICEBOX COOKIES •.•..•..•..• 70
CHOCOlATE RUM CAKE ................. 60
CHOCOlATE SHEET CAKE ................. 60
CHRISTMAS COOKIES .................... 70
COCOA WHIPPED CREAM ................ 61
DARN FOOL COOKIES- CUTOUTS .......... 70
EASY RHUBARB CAKE .................... 61
GOOBERFRUIT COOKIE ............ , ...... 70
GRAINDMA'S PEANUT BUTTER COOKIES .. , . , , 71
HJEATH BAR CAKE ....................• , , 61
HOT APPLESAUCE CAKE .................. 62
HOT FUDGE DESSERT .................... 62
ICEBOX COOKIES ....................... 71
ICEBOX PINEAPPLE CAKE ................. 62
INSTANT CHOCOlATE lORTE ........••.... 63
JACK-0'-lANTERN SUGARLESS COOKIES ..... 71
KRISPIES .............................. , 72
LEMON JELLO CAKE ..................... 63
LEMON SQUARES .......... , ............ 72
MERINGUE BARS ........................ 72
MOON CAKES.......................... 63
MY FAVORITE FRUIT CAKE ................ 61
NUT BARS ............................. 73
OATMEAL COOKIES WITH CHOCOLATE
CHIPS ..•.............. , ....•........ 73
OIJMEAL HEALTH COOKIES ............... 73
OIJMEAL REFRIGERAlOR COOKIES ......... 75
ONE-PAN BROWNIES ....... : ............. 68
PEACHES AND CREAM DESSERT ........... 63
PEANUT BUTIER CANDY CAKE .......•..... 64
PEANUT BUTTER DEUGHT ...... , .......... 65
PECAN lORTE .......................... 65
PELICAN lAKE PUMPKIN lORTE .........•.. 61>
QUICK PEANUT BUTTER PIE ................ 73
RAINBOW CAKE ................... , .... 66
RANGE COOKIES ....................... 74
RASPBERRY MERINGUE KISSES ............. 74
RHUBARB CRISP .•...............•....... 66
RHUBARB DESSERT ....................... 66
RIBBON COOKIES ....................... 74
SALTED NUT BARS ....................... 75
SOFT OATMEAL RAISIN COOKIES .....•..... 75
SOUR CREAM COFFEE CAKE ...•.......•.. 64
SOUR CREAMCU]JUTS ..........•....... 75
TEXAS BROWNIES ....................... 68
TEXAS SHEET CAI<E ...................... 67
TWINKlE DESSERT •....................... 76
WACKY CAKE ..........•............... 64
WESSON OIL COOKIES ...•.............•. 76
WHITE SUGAR COOKIES .................. 76
ZUCCHINI CHOCOlATE BARS .............• 76

..
BEVERAGES, MIC~OWAVE,
············ -- MISCEllANEOUS
APPLE CINNAMON TOFU YOGURT...... · · · · 88
BAKED APPLES SUPREME ............ · .... · 82
BEER BAlTER FOR FISH ............... · . · · 87
BUTTER-NUT-CRUNCH ..•........... ······· 87
CHAMPAGNE PUNCH .......... · · · · · · · · · · 81
CHICKEN AND RICE ................ · · · · · 84
COLORFUL FIUETS .............. · · · · · · · · 85
COOKING AND BAKING SUBSTITUTIONS
FOR THE LOW CHOLESTEROL DIET ........ 90
CRANBERRY SLUSH .................... · · 81
DIET MAYONNAISE .......•.............. · 88
DIET ]JFU AND FRUIT YOGURT ............ 89
FRENCH DIP ~NDWICHES ................ 86
GREEI\f TEA ICE CREAM .................. 86
HOT CHOCOlATE MIX •.................. 81
HOT SWISS CHICKIEN SALAD
SANDWICHES .................. , ...... 84
MICROWAVE BREAKIFAST-TO-GO ............ 83
MICROWAVE CARAMEL CORN ............ 83
MICROWAVE CHEESE-5TUFFED BEEF
BAttS ............................... 83
MICROWAVE CHOCOLATE CRACKLES ....... 84
MICROWAVE CORN AND NOODLE
CASSEROLE ............. , •......•.... 85
MICROWAVE HAMBURGER STEW ........... 85
MICROWAVE SCALLOPED POlATOES
AND HAM ........................... B6
MICROWAVE SIMPLE SCALLOPED
POTAlOES .•........•..•......•....... 87
PINEAPPLE SHERBET ...................... 88
PIZZA FONDUE ......................... 86
SLUSH ...... , .......................... 81
STRAWBERRY DAIQUIRI MIX ............... 82
STRAWBERRY PUNCH ~ ................... 82
TAHITIAN PUNCH ........................ 82
lOFU POlATO SALAD .................... 69
TOM AND JERRY MIX .................... 62
TURKIEY IN THE MICROWAVE .............. 67
WHITE CHOCOLATE CHEX MIX CANDY ...... B9

CANDY, JELLY, PRESERVES
CAKES, COOKIES, DESSERTS
APPLE
APPLE
APPLE
APPLE

92

CAKE
CRISP
lORTE
lORTE

................•..•....... 57
............•.............. 57
......•. , ...•.............. 57
......•. , .....•............ 57

BED11ME MINTS ......................... 77
CASHEW TOFFEE ........................ 77
CHERRY RHUBARB JAM .................. 79
EASY STRAWBERRY JAM .................. 79
ENGLISH TOFFEE ........................ 77

93

2808-90

/12

KITCHEN HINTS

.

If you've over-salted soup or vegetables, add cut raw potatoes and discard once they have
cookedand absorbed the salt.
A teaspoon each of cider vinegar and sugar added to salty soup or vegetables will also remedythe situation.
If you've over-sweetened a dish, add salt.
A teaspoon of Cider vinegar will take care of too-sweet vegetable or main dishes.
Pale gravy may be browned by adding a bit of instant coffee straight from the jar ... no bitter
taste, either.
If you will brown the flour well before adding to the liquid when making gravy, you will avoid
pale or lumpy gravy.
A different way of browning flour is to put it in a custard cup placed beside meat in the oven.
Once the meat is done, the flour will be nice and brown.
Thin gravy can be thickened by adding a mixture of flour or cornstarch and water, which has
been mixed to a smooth paste, added gradually, stirring constantly, while bringing to a boil.
Lumpless gravy can be your triumph if you add a pinch of saltto the flour before mixing it with
water.
A small amount of baking soda added to gravy will eliminate excess grease.
Drop a lettuce leaf into a pot of homemade soup to absorb excess grease from the top.
If time allows, the best method of removing fa lis refrigeration until the fat hardens. If you put a
piece of waxed paper over the top of the soup, etc. it can be peeled right off, along with the
hardened fat.
Ice cubes will also eliminate the fat from soup and stew. Just drop a few into the pot and stir;
the fat will cling to the cubes; discard the cubes before they melt. Or, wrap ice cubes in paper
towel or cheesecloth and skim over the top.
If fresh vegetables are willed or blemished, pick off the brown edges, sprinkle with cool water,
wrap in paper towel and refrigerate for an hour or so.
Perk up soggy lettuce by adding lemon juice to a bowl of cold water and soak for an hour in the
refrigerator.
Lettuce and celery keep longer if you store them in paper bags instead of cellophane.
To remove the core from a head of lettuce, hit the core end once against the counter sharply.
The core will loosen and pull out easily.
Cream will whip faster and better if you'll first chill the cream, bowl, and beaters well.
Soupy whipped cream can be saved by adding an egg white, then chilling thoroughly. Asbeat for a fluffy surprise!
A few drops of lemon juice added to whipping cream helps it whip faster and better.
Cream whipped ahead of time will not separate if you add 1/4 teaspoon unflavored gelatin per
cup of cream.
A dampened and folded dish towel placed under the bowl in which you are whipping cream
will keep the bowl from dancing all over the counter top.
Brown sugar won't harden if an apple slice is placed in the container.
But if your brown sugar is already brick-hard, put your cheese-grater to work and grate the
amount you need.

KITCHEN HINTS

KITCHEN HINTS

A slice of soft bread placed in the package of hardened brown sugar will soften it again in a
couple of hours.

Adampenedpapertowel or terry cloth brushed downward on a cob of corn will remove every
strand of. co.rn silk.
,.

Potatoes will bake in a hurry if they are boiled in salted water for tO minutes before popping
into a very hot oven.

Ah.~~!lyl'\fa)'to~emovethe kernels of sweet_ corn from the cob is to use a shoe horn. It's built
· c.·

A leftover baked potato can be reba ked if you dip it in water and bake in a 350° oven for about
20 minutes.
A thin slice cut from each end of the potato will speed up baking time as well.

jtlst.right fOr shearing off those kernels

10

a Jiffy.

To !l~termine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is
'fresh; i{itrises to the surface; throw it away.
fresh eggs' shells are rough and chalky; old eggs are smooth and shiny.

You'll shed lese lears if you'll cut the root end off of the onion last.
No more tears when peeling onions if you place them in the deep freeze for four or five minutes first.

To determine whether an egg is hard-boiled, spin it. If it spins, it is hard-boiled; if it wobbles
and will not spin it is raw.
Egg whites won't run while boiling or poaching if you'll add a little vinegar to the water.

Scalding tomatoes, peaches, or pears in boiling water before peeling makes it easier on you
and the fruit- skins slip right off.

Eggs will beat up fluffier if they are allowed to come to cool room temperature before beating.

movement, yet

For baking, it's best to use medium to large eggs; extra large eggs may cause cakes to fall
when cooled.

Ripen green fruits by placing in a perforated plastic bag. The holes allow air
retain the odorless gas which fruits produce to promote ripening.

To hasten the ripening of garden tomatoes or avocados, put them in a brown paper bag, close
the bag and leave at room temperature for a few days.
When pan frying always heat the pan before adding the butter or oil.
A little salt sprinkled into the frying pan will prevent spattering.
Meat loaf will not stick if you place a slice of bacon on the bottom of the pan.
Vinegar brougfl; to

boil in a new frying pan will prevent foods from sticking.

Muffins will slide right out of tin pans if the hot pan is first placed on a wet towel.

,.------t---··· -Egg-shellsean

be easily removed from hard-boiled eggs if they are quickly rinsed in cold wa-

ter first.
For fluffier omelets, add a pinch of cornstarch before beating.
For a never fail, never weep meringue, add a teaspoon of cornstarch to the sugar before beating it into the egg whites.
Once your meringue is baked, cut it cleanly, using a knife coated with butter.
A meringue pie may be covered with waxed paper or plastic wrap with no fear of sticking, if
you'll first grease the paper with oleo.

No sticking to the pan when you're scalding milk if you'll first rinse the pan in cold water.

No "curly" bacon for breakfast when you dip it into cold water before frying.

Add a cup of water to the bottom portion of the broiling pan before sliding into the oven, to
absorb smoke and grease.

Keep bacon slices from sticking together; roll the package into a tube shape and secure with
rubber bands.

A few teaspoons of sugar and cinnamon slowly burned on top of the stove will hide unpleasant cooking odurs Rnd make your family think you've been baking all day!

A quick way to separate frozen bacon: heat a spatula over a burner, slide it under each slice to
separate it from the others.

A lump of butter or a lew teaspoons of cooking oil added to water when boiling rice, noodles,
or spaghetti will prevent boiling over.

Cheese won't harden if you'll butter the exposed edges before storing.
A cloth dampened with vinegar and wrapped around cheese will also prevent drying out.

the cooking vessel with vegetable oil will also prevent noodles, spaRubbing the
ghetti, and sim1lar starches from boiling over.

Thaw fish in milk. The milk draws out the frozen taste and provides a fresh-caught flavor.

A few drops of lemon juice added to simmering rice will keep the grains separate.

When browning any piece of meat, the job will be done more quickly and effectively itthe meat
is very dry and the fat is very hot.

Grating a stick uf

softens it quickly.

You'll get more juice from a lemon if you'll first warm it slightly in the oven.

Soften butter for spreading by inverting a small heated pan over the butter dish for a while.

Popcorn will stay fresh and you will eliminate "old maids" if you store it in the freezer.

A dip of the spoon or cup into hot water before measuring shortening or butter will cause the
fat to slip out eu<:i!y wiF1out sticking to the spoon.

Running ice cold water over the kernels before popping will also eliminate "old maids".
After flouring chicken, chill for one hour. The coating adheres better during frying.

Before measuring honey or other syrup, oil the cup with cooking oil and rinse in hot water.
Catsup will flow out of the bottle evenly if you will first insert a drinking straw, push it to the
bottom of the bottle, and remove.

Empty salt cartons with spouts make dandy containers for bread crumbs. A funnel is used for
getting the crumbs into the carton.
A sack of lumpy sugar won't be if you place it in the refrigerator for 24 hours.

If you wet the dish on which the gelatin is to be unmolded, it can be moved around until centered.

Ill

II

I f

CAlORIE COUNTER
CLEANUPS
Fill blender part way with hot water; add a drop of detergent; cover and turn it on for a few
seconds. Rinse and drain dry.
Loosen grime from can openers by brushing with an old toothbrush. To clean blades, run a
paper towel through the cutting process.
Don't panic if you accidentally scorch the inside of your favorite saucepan. Just fill the pan
halfway with water and add 114 cup baking soda. Boil awhile until the burned portions loosen
and float to the top.
A jar lid or a couple of marbles in the bottom half of a double-boiler will rattle when the water
gets low and warn you to add more before the pan scorches or burns.
To remove lime deposits from teakettles, fill with equal parts vinegar and water. Bring to a boil
and allow to stand overnight.
Before washing line china and crystal, place a towel in the bottom of the sink to act as a cushion.
To remove coffee o~ tP.a stains and cigarette burns from fine china, rub with a damp cloth
dipped in bakinq
To quickly remove food that is stuck to a casserole dish, fill with boiling water and 2 tablespoons of baking soda or salt.
To clear a sin!( basi•, drain, pour 112 cup of baking soda followed by a cup of vinegar down
the drain ... let the mixture foam, then run hot water.
When a drain is clogged with grease, pour a cup of salt and a cup of baking soda followed by a
kettle of boiling
Silver will gleam alter a rubbing with damp baking soca on a soft cloth.
For a fast and simple clean-up of your hand grater, rub salad oil on the grater before using.
A toothbrush
washing it.

~'mat to clean lemon rind, cheese, onion, etc. out of the grater before

While baking fruit pies, does the juice runneth over? Shake salt into the spills. They'll burn to
a crisp and can
e>asiiy scraped up with a spatula.
Grease splatters or other foods that have dried on the stove, burner rings, counter appliances, etc., may be removed by applying dry baking soda to the spots, then rubbing with a
damp cloth. P.!ns<! with clearwater, dry and enjoy the like-new look.

Almonds:
...... 62
roasted in oil, salted, 9-10 nuts
..... 33
Apple butter, 1 tbsp .............. .
..... 117
Apple juice, canned or bottled, 1 cup
Apples:
.. 61
fresh, with skin, 1 average (2 112 ''diameter) .
..... 157
dried, cooked, sweetened, 112 cup .
100
dried, cooked, unsweetened, 112 cup .
.. 116
Applesauce, canned, sweetened, V2 cup
..
50
Applesauce, canned, unsweetened, V2 cup
143
Apricot nectar, canned or bottled, 1 cup
Apricots:
. 55
fresh, 3 average (12 per lb.) ...
. 105
canned, 4 halves with 2 tbsp. heavy syrup
. 38
1
canned, water pack, 12 cup with liquid
Asparagus:
. 25
canned, drained, cut spears, 1!2 cup
. 23
frozen, 6 spears
185
Avocados, 3Va" diameter
Bacon, fried, drained, 2 medium slices .
Bacon, Canadian, fried, drained, 1 slice ..
Bagel, egg or water, 1 medium (3" ciiameter)
Bamboo shoots, raw, cuts, 1h cup ..
Bananas, 1 average .

Bean sprouts, soy, raw, V2 cup
Beans, baked, canned:
with pork and tomato sauce, 1f2 cup

. 86
. .... 58
165
. 21
.. 118

... 24
... 156

Beans, green or snap:
fresh, boiled, drained, cuts or French style, 'h cup .. 16
... 22
canned, with liquid, 112 cup
Beans, lima, immature seeds:
. 95
1
boiled, drained, 12 cup .
. BB
canned, with liquid, t;, cup .
..
112
Beans, pea, navy, or wh1te, dry, cooked, '12 cup
.... 115
Beans, red kidney, canned, with liquid, Vz cup
Beef, choice grade cuts (without bone):
brisket, lean only, braised, 4 oz.
. 253
chuck, arm, lean only, pot-roasted, 4 oz. . . ...... 219
club steak, lean only, broiled, 4 oz.
. 277
flank steak, lean only, pot-roasted, 4 oz. . . . .
. 222
ground, lean (10% fat), broiled, 4 oz.
. ...... 248
porterhouse steak, lean only, broiled, 4 oz.
. 254
rib, lean only, roasted, 4 oz.
. .... 273
round steak, lean only, broiled, 4 oz.
. 214
rump, lean only, roasted, 4 oz. . . . . .
. 236
short plate, lean only, simmered, 4 oz.
. ..... 253
sirloin steak, double-bone, lean only, broiled, 4 oz .. 245
sirloin steak, round-bone, lean only, broiled, 4 02. . 235
T-bone steak, lean only, broiled, 4 oz.
. 253
Beef, corned:
. 422
boiled, medium-tat, 4 oz.
.... 211
canned, lean, 4 oz.
. ...
.. 90
Beef and vegetable stew, canned, 4 oz.
Beets:
. 33
boiled, drained, sliced, '12 cup
Blackberries:
.. 42
fresh, '12 cup ...... .
.. 68
canned, juice pack, '12 cup with liquid
Blueberries:
.. 45
fresh, 1f2 cup . . . . . . .
. . . . . ..... .
.. 47
canned, water pack, 1h cup with liquid
. 315
Bologna, all meal, 4 oz. . . ......... .
Boysenberries:
.
. . 45
canned, water pack, ih cup with liquid
. . . 30
frozen, unsweetened, 112 cup . . . . , ...
. 362
Braunschweiger (smoked liverwurst), 4 oz.
. 90
Brazil nuts {3 large nuts)
....
. ..... .
Bread, commercial:
. . 101
Boston brown, 1 slice ......... .
. 50
cracked wheat, 1 slice, 20 per loaf
. . . 44
French, 1 slice . . . . . ........ .
... 28
Italian, 1 slice

pumpernickel, i slice . .
. . 79
raisin, 1 slice, 20 per loaf . . .
. . 60
rye, light, 1 slice, eo per loaf . . . . . . . . . . .
. .. 56
white, firm-crumb type, 1 slice, 20 per loaf , .. , . , .. 63
whole wheat, firm-crumb type, 1 slice, 20 per loaf .. 56
Bread stuffing, mix, mixed with butter, water, Vz cup . 250
Broccoli:
... 32
. ..•.
raw, 1 large spear .
.... 20
boiled, drained, cut spears. Y2 cup
... 28
Brussels sprouts boiled, drained V2 cup
.. 100
Butter, 1 Tbsp.
. ..
. 67
Butter, whipped, 1 tbsp.
Cabbage:
14
red, raw, chopped or shredded, 'h cup
.11
white, raw, chopped or shredded, v, cup
Cake, mix, prepared as directed on package:
angeltood, without icing, 3 112-oz. serving
. 269
coffee cake, 3'12-oz. serving . . . . . . .
. 322
devil's food, with chocolate icing, 3 112-oz. serving .. 369
1
white, with chocolate icing, 3 12-oz. serving . .
. 351
yellow, with chocolate icing, 3112-oz. serving .
. .. 365
Candies, 1-oz. serving:
almonds, chocolate-covered
l61
butter mints, afterdinner(Kraft).
. .106
butterscotch . . . . . .
. 112
cherries, dark chocolate-covered (Welch's)
. 115
chocolate, milk .
. 147
chocolate, semi-sweet .
. 144
coconut, chocolate-covered
. 124
121
fudge, chocolate, with nuts
gum drops
. 98
jelly beans . .
. . 104
licorice (Switzer) . . .
1o·1
Ute Savers, all flavors except mint
. 111
Life Savers, mint
.. 108
mints, chocolate-covered
.. 116
100
marshmallows (Campfire)
peanut brittle
.. t 19
peanut cluster, chocolate-covered (Kraft)
.. 151
raisins, chocolate-covered . .
. 120
toffee, chocolate (Kraft)
.. 111
Cantaloupe, fresh, 1;, melon, 5" diameter
. 58
Carrots:
. .. 21
raw, i average
... 23
boiled, drained, diced, 112 cup
. 16
Catsup, tomato, bottled, 1 tbsp.
Cauliflower:
...
12
raw, tlowerbuds,.sliced, 112 cup
. 14
boiled, drained, llowerbuds, '12 cup ..
.7
Celery, raw, 1 outer stalk (8" long)
Cereals:
All-bran, 1 cup
bran, 100% (Nabisco), 1 cup
bran flakes, 40%, 1 cup ...
bran Hakes with raisins, 1 cup
corn flakes, 1 cup .
corn flakes, sugar coated, 1 cup
Cream of Wheat, cooked, 1 cup
farina, quick-cooking, cooked, 1 cup .
oat flakes, (Post), 1 cup
oatmeal or rolled oats, cooked, 1 cup
rice, puffed, 1 cup
wheat flakes, 1 cup
wheat, puffed, 1 cup ..
wheat, puffed, presweetened, 1 cup
....
wheat, shredded, 1 biscuit(21h"x2" x 1%.")
Cheese:
American, processed, 1 oz..
blue or Roquefort type, 1 oz .
brick, 1 oz: ....
cheddar, domestic, 1 oz.
. ..
couage, creamed, smal! curd, 112 cup

.. t92
.. 150
.. 106
.. 144
... 97
. . 154
.. 133
. 105
. . 165
. 132

.. 60
... 105
.. 54
. .. 132
89
. .. 105
. 104
... 105
... 113
.112

v

IV

)1

f

I

CA[ORIE COUNTER

CALORIE COUNTER
cream, 1 tbsp. . ...
cream, whipped, 1 tbsp.
Gouda, 1 oz.
Monterey Jack, 1 oz.
Mozzarella, part-skim, 1 oz.
Muenster, 1 oz ..
Neufchatel (Borden's), 1 oz.
Old English, processed, 1 oz.
Parmesan, grated, 1 Tbsp.
pimiento, American, processed, 1 oz.
Provolone, 1 oz.

........ 52
. 37
... 108
. . . . . . 103
. 85
..... 100
. 73
105
. . . 23
...... 105

Eclair, custarQ filled, with chocolate icing. 1 average 239
Eggnog, 8% fat (Borden's}, 112 cup ..... .
171
Eggplant. boiled, drained, diced, 112 cup .
.. 19
Eggs, chicken:
boiled or poached, 1 large egg ... ............ 82
lried, with 1 tsp. butter. 1 large egg
.. 99
scrambled, with 1 tsp. butter, 1 large egg
. 111
Endive, raw, 10 small leaves ..
5
EscarOle, raw, I large leaf ...
......... 4

. 99

Fat, vegetable shortening, 1 tbsp.
. 111
F1gs:
dried, 1 large fig (2" x 1") ...................... 57
Fish cakes, fried, frozen, reheated, 4 oz.
. 306
Flour:
all-purpose, sifted, 1 cup . .•.
. ...... 419
buckwheat, dark, sifted, 1 cup .
. .. 326
cake or pastry, sifted, 1 cup
.... 349
rye, dark, unsifted, 1 cup
... 419
.... 405
wheat, self·rising, sifted. 1 cup
Frankfurters, all-meat, 1 average (10 per lb.) ....... 133
Fruit cocktail, canned, water pack, '/z cup with liquid .. 46
Fruit, mixed, frozen, sweetened, 4oz.
. . 125

ricotta, moist, 1 oz ..
Romano, 1 oz.

.... 45
110
. . . . 105
104

Roquefort, 1 oz.
Swiss. domestic, 1 oz.
Cheese food, American, processed, 1 oz.
Cherries:
sweet, fresh, whole, 112 ,~, ':"·
. . . . •.
Cherries, maraschino, bottled, 1 uz. with liquid
Chestnuts, fresh, 10 average
Chicken:
broHed, meat only, 4 oz.
roasted, dark meat, 4 oz
roasted, Hght meat, 4 oz .. ,,_,
Chili, with beans, canned 112 cup ..... .
Chili, without beans, canned, 1;, cup ..
Coconut:

dried, sweetened, sf:rec:r; .. ,

. 92
. 41

. 33
.. 141
.. 154
.. 204
. 207

... 170
.. 255

cup

.... 258

Cod (meat only):
broiled, with butter, fillets, 4oz ....... .
frozen, fish sticks, breaded, 5 sticks, 4 oz.
Coffee, prepared, plain, 1 cup .............. .

Coleslaw, commercial,

wir~·,

irE"Lyo;,naise, 112 cup

.. 192
.. 276

... 2
. 87

Cooll:ies, commercial:

brownies, !rom mix, wlH• .:-ouis ;_;_nd water, 1 oz.

.. 114

butter thins. 1 piece (2" diameter)
chocolate chip, 1 piece (2'1•" diameter)
coconut bar, 1 oz. . . . ..
fig bar, 1 average piece
gingersnaps, 1 piece(?"

23
.. 50
. . 140
. 50

graham cracker, plai:l, 1 piece

... 29
. 55

ladyfinger, 1 piece
. 40
macaroon, 1 piece(2%" diameter)
...... 91
oatmeal with raisin£, 1
"?SJe" diameter)
. 59
peanut sandwich, 1 pl8~c (-~ .:.: 'c;iameter)
. 56
. 37
shortbread, 1 average pi6Gd-

vanil!a wafer, 1 piece (1314" diameter)
Com:
boiled, drained on cob, 1 oec (5" xi%") .
boiled, drained, kernel;
canned, cream style,
Corn chips (Fritos), 1 oz.
Crackers:
bacon~flavor, 1 oz.
butter, round, 1 piece (1
(k~'neter)

cheese, round, 1 piece

<!,ameter) .

. . . 19
... 70
... 69

...... 105
.. 166
.. 127

. 15
... 17

Melba toast, white, reguic.H, 1 piece ...
. 15
. 21
Rye·Krisp, 1 piece (1 Ys" x 3'12')
saltines, 1 piece
..... 12
whole wheat, i oz.
.. 114
Cranberry juice cockta1i.
vr boWed. 1 cup ... 164
Cranberry sauce, can nee,
.. 202
Vz cup
Cream:
half and half, '/2 cup
... 162
sour, ·i tbsp. . . . . . .
........ 26
whipping, light, Yz cup u; ·.e.Jni,::>v:;o .
. . 358
whipping, ~eavy, 112 cL~f_'. ·.:.. 1whipped
. 419
Cream substitute, non·dairy, dry, ·1 tbsp ....
. 33
Cucumbe~. with skin, 1 large (81/4" long) .
... 45
Dales, domestic, ·1 0 aver ~:q\·.:
Duck, domestic, roasted, nu_('~· only, 4oz.

.. 219
.. 352

Gelatin dessert, flavored, prepared with water, 112 cup . 71
Gooseberries, fresh, 1h cup
... 30
Grape drink, canned, 1 cup .
135
Grape juice, canned or bottled, 1 cup . .
167
Grapes:
fresh (Concord, Delaware, etc.), 10 . .
. ... 18
fresh (Thompson seedless, etc.), 10
... 34
Grapefruit juice:
canned, sweetened, 1 cup
133
canned, unsweetened, 1 cup .
. . 101
Haddock, fried, breaded fillets, 4 oz.
Halibut, fillets, broiled with butter, 4oz.
Halibut, frozen, steak, 4 oz.
Halibut. smoked, 4 oz

. . 187

. . 194
. 254
. 254

Ham
boi<ed, packaged, 4 oz. (about 4 slices) ..
fresh, medium-fat, roasted, 4 oz.
picnic, cured, medium-fat, roasted, 4 oz.
carmed, cured, lean only, roasted, 4 oz.
canned, deviled, 4 oz.
Hernng:
canned, plain, 4 oz. with liquid .
picKled, Bismark-type, 4 oz.
smoked, hard, 4 oz.
Hickory nuts, shelled, 4 oz ....
Honey, strained or extracted, 1 tbsp.
Honeydew melon:
fresh, 1 wedge (2" x 7") ...

. 266
.. .. 426
. 368

. ... 241
. .. 398
236
. 253
. 340
.. 763

..64
.. 49

Ice cream:
h'J.rJened, rich, i60/o fat, 1!2 cup ..
softuserve (frozen custard), 1J::. cup ...
Ice cream bar, chocolate coated, 3-oz. bar
lee en~ am cone, sugar 1 cone
Ice
Ice
Ice
Ice

,... .. ,~,:-~m cane, waft! e. 1 cone
rn:!k, hardened, 5.1·% fat, Vz cup ..
milk, soft·serve, 5.'i% fat, 112 cup.
milk bar, chocolate coated, 3-oz. bar ..

.Ja1n;:: and preserves, ali ilavors, 1 tbsp.
,Je\Ll)s, gil flavors, 1 tbsp ..
Kale:
fresh, leaves only, 4 oz.
fresh, with stems, boiled, drained, 1fz cup
KnocKwurst, 1 link (4'' x 1 Ve ''diameter)
Kumquats, 1resh, ·1 average

. . 165
. . 167

. 162
.. 37
. 19

100

Lrlmb, retail cUts:
chop;.!Oin;· lean only, broiled, 2.3 oz. with bone . . 122
317
leg~·lean artd fat; roasted, bOneless, 4 oz ..... .
. 233
shourder,Jean only, roasted, boneless, 4 oz .. .
..
52
L~eks, ra~:! 3 aver.ag_e_
le-mOfl j Utce: ·
.... 4
fresh, 11bsp. . ..
. 107
LE~mon.;;9e.1rozen, d!luted,, 1 cup ....... .
.... 20
Lemons,Jresh ...1 average (21!8_" diameter)
.
. 212
Lentils, whole, cooked, 1 cup
Lettuce·
iceberg, 1 leaf (5" x 41fz'')
... 3
.. 5
romaine, 31eaves (8" long)
Limes, fresh, 1 average (2" diameter) .
. ......... 19
Liverwurst, fresh, 4 oz.
. 348
Lobs1er, cooked in shell, whole, 1 lb.
. 112
Lobster, cooked or canned, meat only, cubed, 1!2 cup . 69
Macadamia nuts, 6 average nuts . .
. 104
Macaroni, boiled, drained, 112 cup .
. . 96
Macaroni and cheese, canned, 1!:. cup . . . . . . . . .
114
Mackerel, fresh or frozen. broiled with butter, 4 oz. . . 268
Mangos, whole, 1 average (1'12 per lb.) . .
. .. 152
Margarine, salted or unsalted, 11bsp.
. . 102
Marmalade, citrus flavors, 1 tbsp ............ .
. 51
Milk, chocolate, canned, with skim milk, 1 cup .
190
Milk, chocolate, canned, with whole milk, 1 cup
... 213
Milk, cow's:
whole, 3.5% fat, 1 cup
....... 159
buttermilk, cultured, 1 cup .
. . 88
skim, 1 cup .
88
skim, partially, 1 cup .
. . 145
canned, condensed, sweetened, 1 cup .
. 982
canned, evaporated, unsweetened, 1 cup
... 345
dry, whole, 1 tbsp. dry form . . . . . . . . . .
. .. 35
327
dry, nonfat, instant, 1 eovelope (3.2 oz.)
Milk, malted, beverage, 1 cup .
. . . .• . .
. .. 244
Muffin, corn, mix, made with egg, milk, 1.4 oz. muffin 130
Mushrooms. raw, sliced, chopped or diced, 1Jz cup ... 10
Mushrooms, canned, wlth !iquid, Vz cup .
. . 21
Mustard greens, boiled, dcained, 112 cup
. 16
Nectarines, fresh, 1 average (2'12'' diameter) ........ 88
Noodles, chow-mein, canned, 112 cup
.......... 110
Noodles, egg, cooked, 'h r:up . .
. 100
Oil, cooking or salad:
corn, safflower, ,sesame or soy, 1 tbsp.
120
olive or peanut, i 1bsp.
. ... 119
Olives, pickled, canned or bottled:
green, 10 large (3/4' diameter) . . . . . . . . .
. 45
. 89
ripe, salt-cured, Greek style, 10 extra large .
Onions, mature:
raw, 1 average (2'12" diameter)
. 40
raw, chopped, 1 tbsp ..
.. 4
Orange juice:
fresh, California, Valencia, 1 cup ..
. . . 117
fresh, Florida, Valencia, 1 cup
.... 112
... 130
canned, sweetened, i cup .. .
canned, unsweetened, 1 cup ... .
. 120
1rozen, concentrate, u~s'Neetened. diluted, 1 cup . 112
.. 71
Oranges, fresh, 1 averag2 ..

. 133

. 144

. 54
. 49

.. 80
16
.189
... 12

Panc~kes, prepared from mix as directed on package:

plam and buttermilk, 4" diameter cake ........... 61
buckwheat and other f!uurs, 4" diameter cake
_.. 54
Papaya juice, canned, 1 cup . . . . . . . . . . . . . . . .
. 120
Papayas, fresh, whoie, 1 papaya (31f2' x 51fs")
.... 119
~::~~;5~ctar, canned, 1 cup . .
. . 120
·fresh, 1 average . . . . . . ...................... 38
canned, in juice, 2 peacr1 halves with 2 tbsp. juice . 45
dried, 112 cup...... .
. .................... 210

Peanut butter, commercial, 11bsp.
... 94
Peanuts:
roasted, in shell, 1.0 nuts .
105
roasted, chopped, 1 tbsp .
.. 52
Pear nectar. canned, 1 cup
.. 130
Pears:
fresh, Bartlett, 1 pear (2'12" diameter) ........... 100
canned, in heavy syrup, 1 pear half and 2 tbsp. syrup 71
dried, 112: cup
241
Peas, green:
boiled, drained, 112 cuP .
..... 57
Peas, split, coo~ed, 112 cup
... 115
Pecans:
shelled, 10 large nuts .
... 62
chopped, 1 tbsp.
.... 52
Peppers, hot, chili:
.... 42
green, raw, seeded, 4 oz. . .....
green, chili sauce, canned, 112 cup
.. 25
....... 26
red, chili sauce, canned, 1f2 cup ....
Peppers, sweet, green:
raw, fancy grade, 1 pepper (3" diameter)
....... 36
Peppers, sweet, red:
. 51
raw, fancy grade, 1 pepper (3" diameter)
.. 382
Perc~. oceafl, Atlantic, frozen, breaded, 4 oz .
Perch, white, raw, meat only, 4 oz .
134
Pickle relish:
. 17
hamburger (Heinz), 1 tbsp.
.. 21
sweet, 1 tbsp.
Pickles, cucumber:
... 15
dill, 1 large (4" long) .
... 22
sweet gherkins, 1 small (2'12'' long) ...
Pies, frozen:
apple, baked, 31fa" arc('la of 8" pie) . . .
173
cherry, baked, 3'/a'' arc ('Is of 8" pie) . .
. .. 211
coconut custard, baked, 31/s" arc (1/a of 8" pie) . . 187
Pimientos, canned, drained, 1 average
... 10
Pineapple:
.. 44
fresh, sliced, 1 slice (31fz'' diameter x
canned, heavy syrup, chunks or crushed, 112 cup
.95
.. 48
canned, water pack, tidbits, 1!2 cup wi1h liquid
. 138
Pineapple juice, canned, unsweetened, 1 cup
.... 53
Pistachio nuts, chopped, 1 tbsp .
Plums:
damson, fresh, whole, 10 plums (1" diameter)
.. 66
.. 110
canned, purple, 3 plums and 2'1' tbsp.liquid
Popcorn:
.. 23
popped, plain, 1 cup
....
... 41
popped, with 011 and salt added, 1 cup
Pork:
279
Boston bu1t, lean only. roasted, 4 oz.
308
chop, lean only, broiled, 4 oz. with bone
. 288
loin, lean only, roasted, 4 oz.
. 114
Potato chips, 10 chips (2" diameter) .
.. 95
Pota1o sticks, 112 cup
Potatoes, white:
. 145
baked, in skin, 1long ..
. 104
boiled, in skin, 1 round .
. 228
fried, Vz cup
174
frozen, hash brown, cooked, 112 cup
.. . 99
mashed, with milk and butter, Yz cup ..
Potatoes, sweet:
... 161
baked, in skin, 1 average
. 172
boiled, in skin, 1 average
....
boiled, in skin, mashed, 112 cup
. 146
.. . 176
candied, 1 piece(2'12'' long x 2") .
Pretzels, commercial varieties:
rods, 1 pretzel (7'12'' long)
........ 55
twisted, 3-ring, 10 pretzels .
.. ... 117
Prune juice, canned or bottled, 1 cup
. .... 197
Prunes, dried, medium-size, 1 average ............ 16
Pumpkin, canned, '12 cup . . . . ..
. ..... 41
Radishes, raw, whole, 10 medium
....... 8
Raisins, seedless ('12 cup) ..
. 210

'I• ") ...

VII

VI

J

CALORIE COUNTER
Raspberries:
black, fresh, ~h cup
red, fresh, 112 cup
canned, black, water pacK,.:;: oz. w!·d1 tiquic.l
canned, red, water pack, 117. cup ·wtth !!quid .
frozen, red, swPei:.::;nsd. ;/z
Rhubarb, cooked, -sweGt;:m&d.
cllp .
Ric-e, ccoked {hot):
brown, long grai11. ~/2 cup
white, long gram, 11~ cup

white, parboiled, lor.:J
Rolls and buns, commerc::a(
frankfurther or hambu•-()Gr, i

hard, rectanguiar, ~1e-OL mii
raisin, 1-oz. roll .
sweet, 1-oz. roll
whole wheat, 1~C?_.

Salad dressings, cor'-l;f,
~'biuecheese, 1 tbsp.
French, 1 tbsp
Italian, 1 tbsp
mayonnaise, 1 tbsp
Roquefort cheese, 1 ~\..:'.: p.
Russian, 1 tbsp.
Thousand Island, 1 tbsp.
.Salami:

:~5

. :::;._)~:<?(18-1U minutes, drained, 1/z cup .
96
::o-o. ,n t.·.::n-nato sat..•ce with cheese, Vz cup .
95
rneatballs in tomato sauce, 1/z cup ... 129

::'8.!1;

58
. 43
123

191
. iiS

... 112
S3
. 119
... 78
.. 78

',ined, le::rves, 112 cup
S<w.:-·:o.i

sc,:,,l;~ <'c::ir::iy,

boiled, drained, slir:eC, t;,. cup
15
1:(.;-:ied, d~·~!ined, sliced, '/2 cup .
-:4
boiled, drained, sliced, 1/2 . .
. .... _ .. 1 i

naked, 112 squash (4" diameter)
ac..:> r':, boiled, mashed, 1f2 cup ...
bcHietnut, baked, mashed, 1h cup .
DLJitE·rnut, boiled, mashed, 112 cup .

. 86
. 42
. ...... 70
.... 50

C'-l'P \Vith liquid

........ 2T

. .. ?3

.. 2G
orcanr ·

75
. 66
i01
. . . 7'V

. 74
.... 80

cooked, 1 s!ice(4" difH~-·:·'·
. 68
dry, 1 sllce(3lfe" diarnt:·t :f}
. 45
Salmon, smoked, 4 oz.
20C
Sauces:
barbecue, 1 lbsp
..... 17
soy, 1 tbsp.
.. 12
tartar, 1 tbsp.
74
tomato, canned (Hunt'.:;), /z
Sauerkrat!t, ca0ned, 1f2 cup w:th
Sausages:
polish. 2.7 oz. sausage(5%'' long x 1" dia1noter) .. 23i
pork, coof\ed, 1 link (4" lo:;_:.J x -;;-n" diameter) ..
62
pork, cook~:d, ·t patiy (?·~~c' .::tameterx V<~ ")
129
pork and beef, chopped, 4 oz.
. . ' ... 383
Vienna, canned, 1 sausage (2" long)
. 38
Sherbet, orange, Vi cup
130
Shrimp·
f1·esh, breaded, fried, ,.,
255
canned, drained, i 0 mcd;um shrimp .
. . 37
Soft drinks:
cola, i cup
.. 96
cream soda, 1 cup
. . 105
frui1 flavored {citrus,
']~"d~Je, etc.), i cup
root beer, 1 cup .
:00
Seven-Up, 1 cup
. 97
Soup, canned, condensed, diluted with equal part v,ater
asparagus, cream of, 1 r.up
65
beans with pork, 1 cup
..... 168
beef broth, bouillo11
1 cup
31
beef noodle, 1 cup
.... 67
celery, GiPam
1 cup .
chicken consomme, 1 cup .
22
chicken, cre;:~m of, i c::~:;
chicken gumbo, i c:up
. ss
chicken noodle, 1 cup
. 62
chicken vegetable, I cup
... 76
chicken with rice, 1 cup . .
·18
cl~m ~howder, Manhat1an tyre, 1 cup .
.. 81
m:nestrone, 1 cup
..... 105
mushroom, cream of.
134
onion. 1 cup
65
pea, split, i cup
i45
tomato, 1 cup ..... .
88
vegetable beef, i cup
... 7H
'-'RgRtarian vegetable. ·,
73

cup flrr·-<,
brown, 1 tbsp. fir111
yanulated, Y2 cup
:-;(;J.r.ulated, i t$p
polfidered, unsiftc~i .
powdered, siiiTG\J, ;
Sur;f!ower seed k:s·r.-..,e!:,
Sunflower seed ker1:::s
Sycurs:
cl1uc'Olate,
com, Hg!ltor

. 411

...... 52
. 385
. 15
...... 231
. 31
129
406

. 46
. 58
. 50

1

. 43

50
. . 46
53
Te_ngerines, fresh, i average (23/s" diameter} ....... 39
i'Omclo juice, canned or bottle, 1 cup
. 46
Tomc::to juice cocktail, canned or bottled, 1 cup
. 51
lbma.ic paste, canned, 112 cup .
.. 108
Tomato puree, canned 112 Cup
. 49
Tomatoes, ripe:
raw, whole, 1 average (about 22/s" d1ameter)
. 20
r;-21--:ned, 1h cup wl~h liquid

Tor;- 1:.;:·.;;.;;;, cies$ert
butterscotch, 1 tbsp .
caramel, 1 tbsp.
chocolate fudge, 1 tbsp .
p;coapple, 1 tbsp .

... 52
. 72
. 62
. 56

'"!IJ;·:s., r·ann~d:

solid pack or chunk style, drained, 112 cup
an styles, with liquid, 4 oz.
meo.t, 1oasted, 4 oz.
!ight_ meat, roasted, 4 oz.
ce:nr~od, boned, 1!2 cup .

COOKBOOK

158

21 01 Kansas City Road
P.O. Box 1260

PUBliSHERS, INC.®

144

"Q,ialily is our Main lne,redlenl"

.... 230

Olathe, Kansas66061-1260

. 200

J

.. 207

Tum in greens:

frs::-::1, boiled in sma.!l amount vvater, drained, 112 cur,
Turr::ps, boiled, drained, cubed, -.~z_ cuo.

W't;a:z:.c:!9 iJicecocktail, canned, 1 cup
Vegsl3.blss, mixed, lrozen, boiled, drained, 1h cup

1s

i8

. 4'1
... 58

~Naff!vs, baked from mix·
;(~2.de with egg and milk, 1 rcvnd (7" diameter) .

206

Vl/s!n,:.:r:.. iO large nuts .
W3Jc, me!on, with rind, 1 wedge (4" x 8")
VVhea~ bran, commercially milled, 4 oz
Whe.1.t germ, toasted, 1 tbsp.

322
Ii1
242
23

Yes, P!easc;} rush the FREE - No Obligation details on how my
gro~p can use your easy lundraislng plan.
,--;;~.,

I M~:•:rs

Organization_,

-----·-------·-

L_

Name ___ _

Address, __
8-oz. container

VIII

21

·,·_:mmer:

. 113
... i 40

City ____ _ ------------State _____ Z i p - - - - - - - - HomePhone~~-------------VVorkPhone

_________________

We Can Create a Cookbook
For You Tho!
It's Fun - It's Easy - It's Profitable
All you have to .do is furnish recipes and we provide FREE recipe forms to help
you. Your book is completely personalized because your organization's name and
town are printed on the front cover. The name of every person who submits a
right with their recipes.
recipe is

Your Books Are Self Financing
':est of your books from our Price Chart Costs are based on the
number of reclp(;s you want printed and the number of books you war,t to order.

You figure

NO DOWN PAYMENT
INTEREST OR HANDLING CHARGES
O!le-half of bal<Jnce 37 days after books are shipped-remaining balance, 67 days
after book•;
:;hipped. Thirty-day extension on written reQuest if needed (mak·
ing a totai of 9/ days).

For

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IN THE

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COCw.:.BOOK PUBLiSHERS, !NC.
21 Oi KANSAS CITY ROAD
P.O. CC1X '!260

OLI':n·lE, KANSAS 66061-9940

i

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