045 Messiah Peace Evangelical Wilmot Cookbooks

Messiah Lutheran Church 1965-1980 1 - 89; Peace Ev Lutheran Church 90-163; Tried and True Wilmot Grade School Parents' Club 164-235; What's Cookin'? 236-312. Copies of various prepared cook books which have contributor names attached to the recipes. From the WKCHS.

82271998

unknown

045 Messiah Peace Evangelical Wilmot Cookbooks.pdf

Linda Valentine Snippets

Copyright undetermined

text

eng

Cookbooks

Community cookbooks

Midwest

Kenosha County, Wisconsin

Wilmot, Wisconsin

PDF

Valentine

SNIPPETS of SALEM
45- Cook Books

312 pages

Messiah Lutheran Church 1965-1980

1 - 89

Peace Ev Lutheran Church

90-163

Tried and True Wilmot Grade
School Parents' Club

164-235

What's Cookin'?

236 312

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

From the WKCHS Western Kenosha County Historical Society
Collection
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

f.5tA.

Ann.iVeJ-.s~

191>5 -- 1'130
--·--

-~-:-_._.

---~--------

-, _____ ____: ____ ,_:___~~·-

-

..
'

A BOOK OF
FAVORITE

Compiled by
The A.L.C.W. (American Lutheran
Church Women) of Messiah Church in
commemoration of the 15th Anniversary
of the church
1965-1980

"GIVE US THIS DAY OUR DAILY BREAD"

~!Joo ~ftm_Jluw,DvAuciJ .

OFFICERS OF THE A.L.C.W.
FOR THE YEAR 1980

President

Trudy Smith

Vice-:r'resident

Barbara Stevens

Secretary

Lenore Moore

Treasurer

Genevieve Dearth

Sec. of Education

Joann Masters

Sec. of Stewardship

Mary Mazurk

•
•..
'

All women members qf the church are
members of the A.L.C.W, Some choose
to become active while others remain
inactive. We appreciate the help and
support of those involved. Without
their help, this book would have never
been possible.

·B-

202·0

OF CONTENTS

Section
Frostings ................... .

1

Cookies ................... .

21

Crock-Pot Cookery ..... .

39

Egg Dishes ................ .

47

1

Cakes

"GIVE US THIS DAX OUR DAILY BREAD"

2

Candies

At the very center f
0
is the petition "G"
the Lord's Prayer
'
tve us this d
bread." D "] b
.
ay our daily
G
at y read IS a gift fr
taught us to pray f
h"
om od. Jesus
our Lord taught
or t ts gift.
In so doing,
food we eat.
us to see God's hand in the

3

Casseroles

4

Cheese

5

Holiday Dishes

Special Occasions .. .

51

Preparing dail br
.
ead for consumption is
also a gift. In J a . Y
"
mes X: 17 we read:
Every good endowm t d
perfect gift is fr
. en an ev~;ry
om above, coming·
d
own from the
F
h
at er of lights with
.
h
w om there 1s no ,ranahon
· . or shadow
d ue to change."

6

Hors d'Oeuvres, Party, T.V. Snacks
& Beverages ................... .

55

7

Meats

65

8

Pies, Pas tries

9

Potluck

F or some, cooking· comes as
Others need •o , 11
a natmral talent.
.
'
I0 OW
tl· 10 d.h·ectiorv; mor·e
doseiy.
·
Within t· ~lGse pa.geo a.. , . ,
.
.
rectpes
Th
· ~ 1 e uwn and true
.
·
· ey are shared
.,
fnends of our M . .
memo<&ts and
this book io pr· etssdm~ Church Women.
While
.
"
me m c
f1fteenth annivers
ommemoratic-n of 'lUI'
recipes contained a~· l ~s a congregation, ih•;,
to make your
It u_n are shared in onbr
preparation of G0 d' d .
a rewarding and ad
s aily bread
venturesome experience.

-Pastor Ken Jensen-

-D-

&

&

&

&

&

&

Poultry ..................... .

&

Desserts ............ .

79

Potpourri ................. .

95

&

Relishes, Jellies

11

Rolls

12

Sauces, Salads

Dressings ......... .

113

13

Seafoods .....•__, ...•......-·-~ ........... .

125

14

Soups & Sandwiches ................. .

131

15

Vegetables .............. ; ..... ~ ..... .

135

&

Breads

&

Pickles ........... .

99

10

...........

&

"

....

0

"

•

"

•

"'

'

.....

8

0

103

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This Cook Book is

people who have a love
for good eating.
May you test these
recipes by your friends
and neighbors and
enjoy living a little

~

~

~

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riJ

Printed

by

P 0 Box 575" Pleasanton. Kansas 66075
(913) 352-6261

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CAKES
COMf,10N KITCHEN PAN SIZES WHEN

TOTAL VOLUME OF VARIOUS
THE RECIPE CALLS FOR:
SPECiAL BAKING PANS
,------{
4-Cup Baking [,i,,l!:
Tube Pans: ( cont)
9x3 1/2" fancy tube or
9" pje plate
A

Bxl 1/4" layer cake

c

7 3/8x3 5/8" ·1
p~n

-

A

6-Cup Baking Dish:
8 or 9xl.l/2" layer
cake pan - C
10" pie pan
8 l/2x3 5/8x2 5/8"
loaf pan - A
8-Cup Baking Dish:
8x8x2" sq, pan - D
11x7x1 1/2" baking pan
9x5x3" loaf pan - A
10-Cup Baking Dish:
9x9x2" sq. pan - D
11 3/4x7 1/2xl 3/4"
baking pan
12-Cup Baking Dish And
Over
13 l/2x8 l/?K2" glass
baking pan
12 c.
l3x9x2" meta·J baking
pan
15 c.
14x10 1/2x2 1/2"
roast·i ng pan
19 c.
TLlbe Pans:
7 1/2x3" "Bundt" tube
!

[~~~~~------ 6

i
!II
(!)

z

c.

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I

9~:l!:~::: :~:e~ ::k~ c.c. I•·
pan - I

12

10x3 3/4" "Bundt" or

6
Spring-Form Pans:
8x3" pan - B
12
9x3" pan - B
16
R·ing Molds:
8 l/2x2 1/4" mold -

c.
c.
c.
E

4 l/2 c.
Charlotte Mold:
6x4 1/4" mold - G
7 1/2 c.
Brioche Pan:
9 1/2x 3 1/4" pan - F

FROSTINGS

WALNUT SPONGE CAKE
1 c. sifted flour
2 tsp. cinnamon
1 tsp. salt
10 eggs, separated

"Crownbw·st" pan - K

12 c.
9x3 1/2" fancy tube
mold-J
12c.
10x4" fancy tube mold
(Kugelhupf).J
16 c.
10x4" angel cake
pan - r
18 c.
Melon Mold:
7x5 1/2x4" mold - H

&

2 c. sugar (divided in 2
parts)
2 tsp. vanilla
2 c. finely-chopped walnuts (not ground)

Sift flour once, measure and add cinnamon,
salt and sift again. Beat egg whites in a large bowl
until soft mounds form; gradually add one cup of
sugar and beat until stiff peaks form (do not underbeat). Combine egg yolks, remaining sugar and vanilla
in large bowl; beat. Gradually add dry ingredients and
beat one minute at medium speed of electric mixer. Add
walnuts. Fold batter gently into egg whites using
rubber spatula. Grease the bottom of a 10-inch tube
pan and fill 3 I 4 full; bake about 55 minutes or until
done when tested with toothpick in 350-degree oven.
Batter that is left can be put into another small pan.
Gertrude Flucke

8 c.
BAKING HINTS

"
Doughnuts or sma 11 cakes can be sugared evenly by tossing in a paper
bag with sugar.
Shortly before taking cupcakes from the oven, place a marshrnallo" on
each for the frostina.
To decorate a cake without a decorator, cut an envelope from one of the
top corners to the middle of tlw bottom of the envelope. Cut a little piece
off the comer.
An apple cut in half and placed in the cake box will keep the cake
fresh several days longer. This will also work with cookies.
Do not discard rinds of grapefruit, oranges or lemons. Grate the rinds
first, put in a tightly covered glass jar and store in refriger·ator. Makes
excellent flavoring for cakes, frostings and such.
To cut a fresh cake use a wet knife.
When you don't want to heat your oven for a shortcake, make short biscuit dough with a little sugar added, to a thin 0c,tter and bake in a waffle
iron.
A good, quick frosting is made by boiling a small potato, mashing it,
and adding sugar and vanilla.
. For a nice decoration on white frosting, shave colored gum-drops very
th1n and stick on. They will curl like little roses.
Try using a thread instead of a knife when a cake is to be cut 1>1hile
it is hot.
Any cake will be greatly improved if a teaspoon of lemon juice is added
t? the butter and sugar. This makes a cake very light and shor·ter. Fresh
ml k makes c 1ose grained and more so l'i d.
.
Creaming Butter and Sugar: In creaming butter and sugar for a cake, a
little h?t milk added will aid in the creaming process.
BaKing Pans: For best results use correct size pan. The time and oven
!emperature should be adjusted to the type of pan being used. For shortenlngotype cakes, bake cupcakes at 375° for 30-35 minutes, and loaf cakes at
350 tor 40-45 minut~~

********

"A blessing be upon the cook
Who, seeing buys this little book;
And buying, tries and tests its wares;
And testing, throws away her cares;
And carefree tells her neighbor cook
To get another such a book."

202-0

-1-

Twin Lakes, WI

J

WALNUT CAKE WITH FROSTING
1 I 2 c. shortening
1 1/2 c. sugar
2 eggs
1/4 c. red food coloring
2 tsp. cocoa
1 c. buttermilk

1 tsp. salt
2 1/4 c. cake flour
1 tsp. vanilla

1 Tbsp. vinegar
1 tsp. soda

Cream shortening, sugar and egg·s together .
Mix the red food coloring and cocoa together in a cup
and add to above mixture. Add alternate portions of
buttermilk, flour and salt, beating well after each
addition. Add vanilla. Mix vinegar and soda together
and add to rest of ingredients. Bake at 350 degrees
approximately 30 to 35 minutes until done, using two
9-inch layer pans.
Frosting:
1 c. milk
2 Tbsp. flour

1 tsp. vanilla
1 c. butter
1 c. sugar

Make thick white sauce with milk and flour;
set aside to cool. Cream together vanilla, sugar and
butter (half margarine or Crisco, if you wish) until
batter turns almost white. Add the white sauce from
above and beat until smooth. Split layers of cake and
frost.
Shirley Thurin
TOMATO SOUP CAKE
1 pkg. spice cake mix
1 tsp. baking soda

1 can tomato soup
1/2 c. water
2 eggs

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SUPER EASY CHEESE CAKE
32 graham crackers
1 Tbsp. powdered sugar

1/4 lb. melted butter
1 small box lemon jello

1 c. water (hot)
1 (8 oz.) pkg. cream
cheese
1 c. sugar
1 c. whipped cream

Crush graham crackers; add powdered sugar
and butter. Spread 2/3 of mixture in 8 x 12-inch pan.
Dissolve jello in hot water. Cream together sugar and
cream cheese. Mix with cooled jello. Fold in whipped
cream and pour in pan. Sprinkle with remaining
cracker mix. Refrigerate until set. about one hour.
Linda Winnegar

rl

SKIPPER'S APPLESAUCE CAKE

,t
I

2 c. flour
1 1/2 tsp. baking soda
3/4 tsp. salt
3/4 c, raisins
3/4 c. walnuts
1/2 c. soft shortening
1/2 tsp. cinnamon

1 I 2 tsp.
1 I 2 tsp.
1 I 2 tsp.
1 1/2 c.
2 eggs
1 1/2 c.

ground cloves
nutmeg
allspice
sugar

I

canned applesauce

Sift together flour, soda and salt. Combine
raisins and nuts; toss with 2 tablespoons flour. Beat
together shortening and spices. Gradually ~dd sugar.
and beat until fluffy. Add eggs, one at a hme, beatmg
well after each addition. Add flour mixture and applesauce alternately, beating only until smooth. Stir in
raisins and nuts. Turn into greased and floured Bundt
pan or 3-quart ring-mold. Bake in 350-degree oven
for 1 hour and 15 minutes. Remove from pan and cool
on rack. Makes 8 to 10 servings.
J. H . Masters

* * * *****

Add above ingredients to the cake mix. Bake as
on package of cake mix.
Terry Balding

Seven prayerless days make one weak.

-2-

202-0

-3-

Twin Lakes, WI

I

RICH, MOIST BUTTER CAKE

SHORTCAKE SUPREME
4 c. flour
1/2 c. sugar
1 tsp. salt
8 tsp. baking powder

1 c. butter or 1/2 butter
and 1/2 margarine
1 2/3 c. milk
1 tsp. cream of tartar
2 eggs

.

?reheat oven .to 400 degrees. Put all dry ingred~ents m bowl. Cut m butter with pastry blender until
m:xture_ resembles corn meal texture. Mix eggs with
m~lk usmg e~g bea~er; mix well. Pour over dry ~ngre­
dients .. Fold m until completely moistened. Pour into
9 x 13-mch pan and bake 30 minutes at 400 degrees.
Re~ove from oven and serve warm with crushed fresh
!rmt (prepared as you desire), with milk, cream, or
1ce cream (optional). Yummy!
Barbara Stevens
RHUBARB TORTE
Crust:
1 c. flour
5 Tbsp. powdered sugar

1 stick oleo

Mix crust ingredients together. Press into
8 x 8-inch pan. Bake at 350 degrees for 15 minutes.

~.

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I

Filling:
2 eggs, beaten
dash salt
3/4 c. sugar

1/4 c. flour
2 c. rhubarb, cut up

.
Mix beaten eggs with salt; add remaining ingredients. Put over baked crust. Bake at 350 degrees for
35 minutes. Let stand for awhile before serving..
Bee Behn

!

2 I 3 c. butter or oleo
1 3 I 4 c. sugar
2 eggs
1 1/2 tsp. vanilla

2 1/2 tsp . baking powder
1 tsp. salt
1 1/4 c. milk

French Silk Frosting

3 c. cake flour
Preheat oven to 350 degrees. Grease and flour
baking pan ( 13 x 9 x 2-inches or two 9-inch round
layer pans). In large mixer bowl mix butter, sugar,
eggs and vanilla until fluffy. Beat 5 minutes on high
speed, scraping bowl occasionally. On low speed mix
in flour, baking powder and salt alternately with milk.
Pour into pan and bake 45-50 minutes in oblong pan;
30·-35 minutes in layer pans. Remove from oven and
cool.
Bonnie Jensen
RED VELVET CAKE WITH CREAM CHEESE FROSTING
1
3
2
2
2
1

1/2 c. sugar
c. cake flour
c. oil
Tbsp. cocoa
tsp. vanilla
tsp. soda

1
1
2
1
1

tsp. salt
tsp. vinegar
eggs
c. buttermilk
oz . bottle red food
coloring

Cream sugar, oil and eggs together. Sift flour,
cocoa, salt and soda. Add to creamed mixture. Add
vinegar and vanilla. Add food coloring, then butter-milk. Mix well. Pour into 2 greased and waxed paper
lined round cake pans. Bake at 350 degrees for 30
minutes.
Cream Cheese Frosting:
1 (8 oz.) pkg. cream
cheese
1 ( 16 oz.) box powdered
sugar

1 stick butter
1 tsp. vanilla
1 c. chopped nuts

Cream the cream cheese and butter; add the
powdered sugar and vanilla. Cool cake ccmpletely before
frosting. Sprinkle with nuts.
Kathleen Jensen
-4-

202-0

-5-

Twin Lakes, WI

!I

POPPY SEED CAKE
4 eggs, separated
1 1/2 c. sugar
1/2 lb. oleo (soft)
2 oz. poppy seed
1 c. sour cream

1
3
2
1

tsp. baking soda
tsp. vanilla
c. flour
tsp · baking powder

d

Beat egg yolks until lemon colored· add su
~~A~· w~~f.t :~~ · s~~d t~o!~~ned oleo a~d popp;ar
above mixture. Add vanilla Addrflcream adnd ad.d to
·
our an bakmg
.
P d er mixed
together. Fold in stiffly beaten e

;:!ct
ov:

~~~t~~b::eBi~n~~o~~~g~~egh~ryen
for 55d to 60 mf!utes.
. grease and floured.
Joann H. Masters
PISTACHIO CAKE WITH FROSTING
1 b~x Duncan Hines

1/2 c. milk
1/2 c. Wesson oil
2 boxes pist~chio pudding

white cake mix
5 eggs
1/2 c. water
food

Mix all ingredients in bowl. Grease an an el
pan and bake at 325 degrees for 60 to 65 rnYnutes.
Frosting:

1 c. milk
1 box pistachio pudding

1 small container Cool
Whip

Put ingred' t s m
· small bowl and beat until
thl. ck an d smooth Ien
to fr t H
before you put the fro~~i~g ::~ cake completely cooled
Shirley Thurin

********
One should eat to live' not live to eat!

-6-

•••
F.
••
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PINEAPPLE FROSTING FOR ANGEL FOOD CAKE
1 (3 oz.) pkg. vanilla

instant pudding
1 (16 oz.) can crushed
pineapple, drained

1 ( 9 oz. ) container Cool
Whip
angel food cake

Prepare pudding as on package, reducing milk
by 1/2 cup. Add pineapple and let set. Mix in Cool
Whip and spread on cake, or serve cake wedge and
place a good-sized spoonful on top. Refrigerate frosted
cake or leftover frosting.
Debbie Smith

r_. .

OUR FAVORITE CHEESE CAKE
2 c. flour

2 c. powdered sugar

2 sticks butter

3 pkg. Dream Whip

2 Tbsp. sugar
2 (8 oz.) pkg. cream
cheese

1 large can fruit pie
filling

To make crust melt butter and mix with flour
and sugar. Pat in 9 x 13-inch pan. Bake at 350
degrees until light brown; then cool.
For :filling cream the cream cheese and powdered
sugar. Whip Dream Whip according to directions on
box . Add this to cheese mixture. Pour over cooled
crust. Top with fruit pie filling.
Charlotte Petges
MOM'S BOILED RAISIN CAKE
1 c. raisins
1/2 c. water
1/2 c. shortening
1 1/2 c. sugar
2 eggs
3/4 c. sour milk
1/2 tsp . soda in milk

2 1/4 c. flour
2 tsp. baking powder
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp . cloves
1 tsp. salt
1 tsp. vanilla

Preheat oven to 350 degrees. Boil raisins in
water for 5 minutes. Sift all dry ingredients into large
mixing bowl; add remaining ingredients except raisins
and mix well. Add rais:j.n mixture; pour into greased
and floured 9 x 13-inch pan. Bake 50 minutes; test for
doneness with toothpick or broom straw. Frost with
butter frosting when cool.
. Barbara Stevens
202-0
-7- Twin Lakes, WI

£C

MISSISSIPPI FUDGE CUPCAKES
4 sq. semi-sweet choco-

late
1/2 lb. butter
1 1/2 c. pecans, chopped

1 3/4 c. sugar
1 c. unsifted flour
4 large eggs
1 tsp. vanilla

Melt together chocolate and butter; stir in
nuts until well coated. In large bowl mix and blend
sugar, flour and unbeaten eggs. Do not use mixer;
stir by hand. Do not beat! Add chocolate mixture and
vanilla; stir together - no beating·. Bake 35 mim:.tes
at 325 degrees. Makes about 18 large cupcakes. Fill
cupcake containers about 1/2 full.
Bee Behn
MILLION DOLLAR CAKE
1 pk g. yellow Jiffy cake
1 large pkg. cream cheese,
mix
softened
1 pkg. vanilla instant
1 small carton Cool Whip
pudding
nuts and cherries (optional)
1 large can crushed pineapple, drained
Bake cake according to directions on box in a
greased 9 x 13 x 2-inch cake pan for 15 minutes. Cool.
Prepare pudding according to directions and add
softened cream cheese and beat until smooth. Spread
this over cake. Spread drained pineapple over pudding
mix. Spread Cool Whip over pineapple; sprinkle with
nut meats and cherries if desired. Cover and chill
overnight.
Eleanor Lauletta

********
COOKIES are good to the last crumb! Combine
the crumbs from your cookie jar with a little brown
sugar and a dash of cinnamon. You'll have a great
topping for coffee cake or ice cream.

-8-

MEXICAN CHOCOLATE CAKE
(With Icing)
1 stick oleo
1/2 c. salad oil
2 sq. unsweetened
chocolate
1 c. water
2 c. unsifted flour

2 c. sugar
1/2 c. sour milk
1 tsp. baking powder
2 eggs, unbeaten
1 tsp. cinnamon
1 tsp. vanilla

Heat first four ingredients until chocolate melts.
Put dry ingredients in a bowl. Add rest of ingredients.
Batter will be thin. Pour in flat 15 1 I 2 x 10 1 I 2-inch
~greased pan. Bake 20-25 minutes in 350-degree oven.
Icing:
1 stick oleo
2 sq. unsweetened

chocolate

1 pkg. xxxx sugar
1 tsp. vanilla

1/2 c. chopped nut meats

6 Tbsp. milk

Five minutes before cake is done combine oleo,
chocolate and milk in saucepan. Heat until bubbles
form around edges; remove from heat. Add sugar,
vanilla and nuts. Ice while cake is still warm. Frosting
is not stiff.
Helen Oberhofer
LEMON DELIGHT CAKE
1 pkg. lemon cake mix,

regular or pudding
1 small pkg. lemon jello

4 eggs
3/4 c. water
3/4 c. salad oil

Mix all ingredients together, beating per instructions on cake mix package. Bake in greased and
floured pan at 350 degrees for 40 minutes. Let cool 20
minutes, then poke holes in top of cake.
Glaze:
1 c. powdered sugar

. i I 4 c. Realemon juice or
1 small can frozen lemonade thawed

Mix powdered sugar and lemon juice together
and pour over the cake.
Sandra Ericksen
202-0
-9- Twin Lakes, WI

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LAZY-DAISY OATMEAL CAKE

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1 1/4 c. boiling water
1 c. quick cooking rolled
oats
1/2 c. butter
1 c. white sugar
1 c. brown sugar, packed

2 eggs
1 tsp. vanilla
1 1/2 c. sifted flour
1 tsp. soda

1/2 tsp. salt
3 I 4 tsp. cinnamon
1/4 tsp. nutmeg

Preheat oven to 35 0 deg·rees. Pour boiling
water over oatmeal; cover and let stand 20 minutes.
Beat butter until creamy. Add sugar and beat until
fluffy. Blend in eggs and vanilla. Add oat mixture·
mix well. Sift together dry ingredients and add to '
creamed mixture. Mix well. Pour batter into wellgreased and floured 9-inch square pan. Bake for
50-55 minutes. Do not remove from pan. Before last
10 minutes of baking time prepare topping.

.-,
•...

HUMMINGBIRD CAKE
(With Icing)

In a large miXmg bowl sift together flour, sugar,
soda, salt and cinnamon. Add remaining ingredients and
stir. Do not use mixer. Spoon batter into three wellgreased and floured 9-inch cake pans and bake in a
350=degree oven for 25 to 30 minutes. (A greased
and floured tube cake pan may also be used. If so,
bake in 350-degree oven for 1 to 1 1/2 hours until cake
is done.) Cool and frost with Cream Cheese Icing.
Cream Cheese Icing:

Lazy-Daisy Topping:
1/4 c. butter
1/2 c. brown sugar
3 Tbsp. cream

1 1 I 2 c. vegetable oil
1 (8 oz.) can crushed
pineapple with juice
2 c. chopped bananas
1 c. chopped nuts

3 c. flour
2 c. sugar
1 tsp. soda
1 tsp. salt
1 tsp . cinnamon
3 eggs

1/3 c. chopped nut meats
3/4 c. shredded coconut

.
_In a. bowl over boiling water combine all ingredients m giVen. order. On removing cake from oven,
spread warm mixture evenly over cake. Put oven on .
~roil. Put cake under broiler, watching closely until
It. becomes bubbly and golden brown. It only takes a
mmute or so. Tastes best served warm. A nice moist
cake.
Barbara Stevens

1 ( 8 oz.) pkg. cream
1 stick butter or margarine
cheese, softened
1 tsp. vanilla
1 (32 oz.) pkg. confectioners sugar

Combine cream cheese and butter until smooth.
Add confectioners sugar beating until light and fluffy.
Stir in vanilla.
Clara Sundfor

********

Marriage is like a pair of shears, so joined
that they cannot be separated; often moving in
opposite directions, yet always punishing anyone
who comes between them.

-10-

202-0

-11-

Twin Lakes, WI

FLUFFY LEMON SPONGE CAKE

GERMAN CHOCOLATE CAKE
1 white cake mix
1 (3 oz.) pkg. inl';tant
chocolate pudding

2 eggs
2 c. milk

Com bin~ c~e mix, p4dding, eggs and milk; mix
well. Bake 11 little longer than ordinary cake mixture.
Bake in 2 or 3 layers,
Filling and Top Frosting:
1 c. evaporated milk
1 c. sugar
3 egg yolks, slightly
beaten
·

1/2 c. margarine
1 tsp. vanilla
1 1/3 o. coconut
1 c. pecans, chopped

.
?om bine milk, sugar, egg yolks, margarine and
va.mlla In saucepan: Cook over medium heat, stirring
constantly, until mixture thickens (about 12-15 minutes).
Remove from heat; add coconut and pecans. Beat until
cool and of spreading consistency,
Barbara Siebman
FRESH STRAWBERRY FROSTING
1 c. fresh whole strawberries
2 egg whites

1 c. sugar
1/8 tsp. salt

. · . . Place strawberries, egg whites, sugar and salt
In m1xmg bowl. Wh:ip at high speed of electric mixer
until stiff. Frost sponge or angel food cake; chill one
or ~wo hours before serving. (Prepare 1 1/2 times the
recipe for a larger cake.)
Lynn Smith

7 eggs, separated
1 1/2 c. sugar
1/2 c. cold water
2 tsp. vanilla
2 tsp. lemon extract

1 1/2 c. flour
1/2 tsp. salt
1 tsp. baking powder
1 1/2 tsp. cream of tartar

In large bowl beat egg yolks and water until
stiff and frothy. Add sugar and flavorings; beat again
until thick. Blend in flour, salt and baking powder.
In another large bowl beat egg whites and cream of
tartar until thick and peaks hold like mountain tops.
Pour into egg yolk mixture and turning bowl, fold in
continuously until uniformly mixed. Pour into tube
tin (ungreased) and bake in 325-degree oven for 66-65
minutes. If not certain, bake an additional 10-15
minutes. Remove from oven and invert pan to cool for
20-30 minutes. Remove cake from pan and frost if
desired.
Barbara Stevens
EASY MIX COCOA CAKE
1 1/2 c. flour
1 c. sugar
1/3 c. cocoa
3/4 tsp. salt
1 tsp. soda

1/2 c. buttermilk
1/2 c. Mazola oil
1 large egg
1 tsp. vanilla
1/2 c. boiling water

Sift dry ingredients together into a bowl. Add
liquid ingredients and mix well. Bake in greased and
floured 9 x 9-inch pan at 325 degrees about 30
minutes. Frost with favorite chocolate or caramel
frosting.
Karen Tyler

FRENCH SILK FROSTING
2 2 I 3 c. confectioners

sugar
2/3 c, soft butter

2 oz. melted unsweetened
chocolate (cooled)
3/4 tsp. vanilla
2 Tbsp. milk

Mix together until smooth and fluffy. Frosts and
fills two layereo cake.
Bonnie Jensen

-12-

202-0

-13-

Twin Lakes, WI

DATE CAKE

EASY CHOCOLATE CAKE
2 eggs
1 3 I 4 c. sifted flour
1 tsp. soda
1 1/2 c. sugar
1 tsp. salt
1/2 c. soft shortening
1/2 c. cocoa
(oleo)
1 c. buttermilk (or sour milk)

1
1
1
2

Combine first 4 ingredients; set aside until
shortening melts. Combine remaining ingredients; mix
together and add to first mixture. Mix together. Put
in 9 x 12--inch cake pan. Put chocolate chips over top
of cake. Bake at 350 degrefls for 35 minutes. Serve
with Cool Whip or whipped cream.
Brenda Thurin

DUMP CAKE

DELUXE STRAWBERRY SHORTCAKE

1 (1 lb. 4 oz.) pkg. yellow

crushed pineapple
1 large can cherry pie
filling

cake mix
1/2 c. chopped nuts
1/2 lb. margarine, cut into
patties

Grease a 9 x 13-inch pan. Dump in can of
pineapple; then can of cherry pie filling. Sprinkle over
this Lhs package of cake mix. Over cake mix sprinkle
chopped nuts and place margarine patties over entire
top. Bake at 35 0 degrees for one hour. Cut cake in
squares in pan. May be topped with Cool Whip.
Mrs. Lucille Shilkaitis

* * * *** **

i

1/2 tsp. salt
tsp. soda
tsp. vanilla
c. sugar
eggs
1 ( 6 oz.) pkg. chocolate
chips

1 c. boiling water
1 c. chopped dates
1/2 c. lard
1/2 c. butter
1 3/4 c. flour
2 Tbsp. cocoa

Sift together flour, sugar, soda, salt, and
cocoa. Add soft shortening and 2 I 3 of the buttermilk.
Beat 2 minutes with mixer. Add unbeaten eggs and
1/3 more buttermilk. Beat about 2 more minutes.
Bake in two lightly-greased and floured 8-inch pans
or can be made into cupcakes. Bake cake about 30
minutes at 350 degrees; bake about 20 minutes for
cupcakes.
Judy Hildebrandt

1 large can undrained ,

I'

3/4 c. sugar
3 Tbsp. butter or margarine
3 egg yolks (save whites)
pinch of salt

1/2 c. milk
1 tsp. vanilla
1 1/2 c . flour
2 tsp. baking powder
(heaping)

Mix in the order listed. Pour into a well-greased
9 x 13-inch pan (just butter, no flour). Beat the 3

egg whites stiff. Add, gradually, 3/4 cup sugar (this
is in addition to the sugar listed above). Spread over
top of cake and bake for 30 minutes at 325 degrees.
When cooled and ready to serve, spread 1 large box of
frozen strawberries, thawed, over top of cake. Top
with 1 pint whipped cream.
Note: Strawberries can be put on a few hours
ahead of time to soak into the cake.
Marilyn Olson

One little boy said to his friend, "do you
pray before you eat?" His friend said, "No, my
mother's a good cook. 11

-14-

202-0

-15-

Twin Lakes, WI

J

CREAM CHEESE CUPS
2 (8 oz.) pkg. cream
cheese
3/4 c. sugar
2 eggs
1 tsp. vanilla

vanilla wafers
cherrry or blueberry pie
filling
whipped cream

Cream together the cream cheese, -sugar, eggs
and vanilla. Ose twenty (foiled) cupcake cups; place
a vanilla wafer in each cupcake tin. Pour creamed
mixture to 1/2 full. Bake at 350 degrees for 15 ,ninutes.
While hot put 1 tablespoon of cherry or blueberry pie
filling into each cup. Cool until serving time. Place
dot of whipped cream in center of each cup and serve.
Heidi Graham
CHOCOLATE ECLAIR CAKE
(Or Dessert)

CHOCOLATE CHIP CAKE
1 tsp. baking powder
1/2 c. oleo
1 tsp. soda
1 c. sugar
1/4 tsp. salt
2 eggs
1 tsp. vanilla
1 c. commercial sour
2 c. flour
cream
1 (12 oz.) bag chocolate chips
Cream oleo and sugar; add eggs and beat well.
Add remaining ingredients and mix well. Add 3/4 bag
of real chocolate chips and mix. Pour into greased and
floured tube pan. Sprinkle remaining chips on top.
Bake in 350-degree oven for 45 minutes. Cool upright.
No frosting is needed.
Note: Measure flour carefully. It will be dry if
too much flour is used.
Judy Hildebrandt
CHEESE CAKE

graham cracker squares
2 pkg. French vanilla
pudding

1 (9 oz.) pkg. Cool Whip
1 can prepared sour cream
frosting

Butter a 9 x 13-inch pan. Line the bottom with
graham cracker squares ( don 1 t crush) . Prepare instant
pudding, following directions for pie. Then mix Cool
Whip with pudding. Place half of this mixture on
graham crackers. Put another layer of graham crackers
on the pudding and then the last half of the pudding
mixture over this. Spread sour cream chocolate frosting
on top. Refrigerate for 24 hours.
Note: It seems to be easier to spread the
frosting on top of the pudding if the pudding is let
to set up in the refrigerator first.
Marilyn Olson

1 ( 8 oz.) pkg. cream
cheese
1 c. sugar
1 ( 3 oz.) pkg. jello
1/2 c. cold water

1
1
1
1

c. boiling water
tsp. vanilla
can evaporated milk
( 9 x 13 inch) graham
cracker or vanilla wafer
crust

Mix jello with boiling water. Add cold water;
let stand. Cream the cream cheese and sugar until
fluffy. Beat milk and vanilla until foamy. Mix cheese
and sugar with milk and vanilla. Add jello. Pour into
a 13 x 9-inch pan with a graham cracker or vanilla
wafer crust.
Elizabeth Loberg

*******
A snack is the pause that refreshes. Sad truth,
little snacks .... ·l?ig slacks!

-16-

202-0

-17-

Twin Lakes, WI

......
CHEESE CAKE
Crumbs:
1 I 4 c. soft butter
1/4 c. sugar

1 1/4 c. graham cracker
crumbs

Mix above ingredients together and cream. Put
into round pan and press down firmly on bottom and
sides.
1
6
1
1

pinch salt
4 Tbsp. cornstarch
2 Tbsp. flour
1 1/2 tsp. vanilla

1/2 c. sugar
eggs
1/2 c. cream
1/2 lb. cream cheese

Beat egg yolks and
one at a time. Last fold in
Pour into pan over crumbs
degree oven until firm and
bei"vre :removing.

add remaining ingredi.ents
stiffly beaten egg whites.
and bake in moderate 325brown, one hour. Cool
Elaine Erlich

CARROT CAKE
1
2
3
2
2
2
2

1/2 c . corn oil
c. sugar
eggs
c. flour
tsp. cinnamon
tsp. soda
tsp. vanilla

1
1
2
1
1

tsp. salt
(7 oz.) box coconut
c. shredded carrots
c. chopped nuts
(8 oz.) can crushed
pineapple with juice

Sift together dry ingredients; set aside. M~x
sugar and oil. Add eggs and beat well. Add dry mgredient::::; mix well. Fold in remaining ingredients and
pour into lightly greased and floured 10 x 15--inch pan.
Bake at 350 degrees for 45 minutes.
Cream Cheese Frosting:
2 (3 oz.) pkg. cream
cheese
l box powdered sugar

1 stick butter ·
1/2 tsp. vanilla

Mix ingrt::dients with electric mixer until creamy
and smooth.
Louise J. Smith

-18-

BUTTERED PECAN TORTE
60 Ritz crackers,
crushed
1/2 c. butter, melted
2 C3 3 I 4 oz.) pkg.
instant coconut cream
pie filling

1 1/2 c. milk
1 qt. butter pecan ice
cream , softened
1 large ( 9 oz.) tub Cool
Whip

Combine cracker crumbs with melted butter.
Divide in half and place half in the bottom of a
9 x 13-inch pan. Combine the pudding with milk,
beating for about 2 minutes. Then add the softened
ice cream and spread on cracker crumbs in pan; top
with Cool Whip. Top with remaining crumbs. Must
refrigerate 8 to 10 hours. Yields 15 servings.
Pat Rosenhauer
BEET CAKE
(Dark and Only 1/2 Cup Cocoa)
3 or 4 medium- sized
beets (1 1/4 c.)
1/2 c. cocoa
1 1/8 c. cooking oil
1/2 tsp. vanilla

1 3/4 c. flour
1 1/2 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
2 beaten eggs

Cook and peel beets; mash to make 1 1 I 4 cups.
Set aside. In a large bowl combine cocoa, cooking oil,
and vanilla. Sift together flour, sugar, baking
powder and salt. Add to cocoa mixture. Blend in the
beaten eggs and mashed beets; beat 2 minutes with
electric mixer on medium speed. Pour into greased
9 1/2 x 13-inch rectangular pan. Bake at 350 degrees
for 25-30 minutes. Cool and frost.
Easy Mix Frosting: (Has whipped cream texture.)
2 1/2 Tbsp. flour
1/2 c. milk
1/2 c. granulated sugar
pinch salt

1/2 c. margarine or Spry
1/2 tsp. vanilla or almond
flavoring

In a small saucepan (stainless or granite) mix
flour and milk gradually; cook over low heat, stirring
constantly until thick. Cool; add sugar and oleo or Spry.
Beat with mixer until like whipped cream; add salt and
flavoring. Beat well and frost cake.
Ruth Bjerning
202-0
-19- Twin Lakes, WI

.!

-

APPLE TORTE
2 1/2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
·
1 c. chopped nuts

2 c. sugar

2 eggs

1 3/8 c. oil
1 tsp. vanil1a
3 c. chopped apples

Beat sugar, eggs, oil and vanilla until creamy.
Sift flour, baking powder, baking soda and salt. Fold
into creamed mixture. Add apples and nuts. Bake in
greased 9 x 13 x 2-inch pan in 350-degree oven for
55-60 minutes. Serve with ice cream or whipped cream.
Birgit Jensen

I:

APPLESAUCE SPICE CAKE
1/2 c. butter or other
shortening
1 c. sugar
2 eggs, beaten light
1/2 c. chopped nuts
1 c. chopped raisins

2 c. sifted cake flour
1 tsp . baking soda
1/2 tsp. nutmeg
1 tsp. cinnamon
1 c. unsweetened applesauce

Cream shortening and sugar together until
fluffy. Add eggs and mix thoroughly. Add nuts and
raisins. Sift dry ingredients together three times and
add alternately with applesauce to creamed mixture;
beating thoroughly after each addition. Pour into a
greased loaf pan and bake at 350 degrees for one hour
or until toothpick (wooden) comes out clean when
inserted. Makes for a moist cake.
Mary Mullens

••
••

II

I, iI

********
Most of life 1s problems are like those cloverleaf
interchanges we find on our highways -- unlikely
though it may seem, there is a way out.

-20\

\

\

""'""'

MILLIE'S KENTUCKY COLONELS
(Candy or Cookie)

FUDGE
2 bars German's sweet
chocolate
1 large Hershey bar
milk
1 jar Marshmallow Fluff
1/4 c. oleo
1 c. chopped walnuts
dash salt
1 large bag chocolate chips 1 tsp. vanilla
4 c. sugar
1 large can evaporated

1 stick oleo
1 lb. sifted powdered

sugar
1/4 c. crushed pecans

Cream together oleo and powdered sugar (little
at a time). Add pecans and creme de menthe syrup.
If too stiff for mixer, sprinkle powdered sugar on
table and knead. Make fondant into small balls and
freeze.
Melt paraffin and chocolate chips in a double
boiler. Drop frozen fondant balls into chocolate and
quickly pick up with a fork. Place on waxed paper.
Take only a few balls from freezer at a time.
Carol Ludwig

Chop candy bars ahead of time. Boil first 4
ingredients 5 minutes. Add rema~ning ingredients . to
hot mixture and stir well. Pour mto greased cook1e
sheet. Cool"
Marilyn Campbell

I

FUDGE
(Light in Color, Easy to Make and Very Good)
2 c. sugar
1/2 c. milk
oleo (size of walnut)
\

[i

,,
'

I

1 Tbsp. peanut butter
nuts

Boil and stir for 3 minutes the first 3 ingredients; add peanut butter and beat well. Add nuts.
Grease 8 x 8-inch pan; spread candy and let stand
to cool.
Birgit Jensen
GRAPE-NUTS CANDY
2 (6 oz.) pkg. chaco1 c, Grape-Nuts cereal
late chips
1 tsp. vanilla
1 can sweetened condensed milk
Melt chocolate chips over hot water, stir_ring .
until melted. Add rest of ingredients. Spoon stlr unt1l
mixture is stiff and ready to drop. Drop by teaspoonfuls onto waxed paper. They should hold their shape·
Let cool.

1/4 c. creme de men the
syrup
1/4 sq. paraffin
1 small pkg. semi-sweet
chocolate chips

MOM'S HOMEMADE FUDGE

4 1/2 c. sugar
1 large can evaporated

•
t
•Ill
•
I

I

milk
1/2 c. butter
1 (8 oz.) jar marshmallow cream

4 ( 6 oz.) pkg. chocolate
chips
salt
1/2 tsp. vanilla
1 c. nuts, chopped

Boil sugar, milk and butter for 7-8 minutes; .
stir constantly. Pour over the jar of Fluffo marshmallow
?ream, chips, salt, vanill and nuts. Mix well and pour
m 9 x 13-mch cake pan. Cool and cut in squares.
Pat Rosenhauer
PEANUT BRITTLE
2 c. sugar
pinch of salt (omit if
using salted peanuts)

1/2 tsp. baking soda
1 1 I 4 c. shelled peanuts

. . In ?eavy pan, over low heat, mix sugar and salt,
stlrrmg w1th a wooden spoon until sugar is melted and
lightly browned; remove from heat and add soda and
peanuts. Pour into a well-greased cookie sheet. When
cool, break into pieces.
Barbara Monfeli
202-0

-23-

Twin Lakes, WI

POPCORN BALLS
1 c. sugar
1/3 c. white syrup
1/3 c. water

1/2 tsp. salt
1/4 stick oleo
1/2 tsp. vanilla

Boil above until it forms soft ball in cold water
dropped from spoon (just a few drops). Pour over
popped corn and form into balls.
Jill Kennedy
BREAKFAST COOKIES
1/2 c. shortening
1/2 c. granulated sugar
1/2 c. brown sugar,
packed
1 egg
1 I 2 tsp. vanilla
1 c. flour

1/2 tsp. soda
1/4 tsp. baking powder
1/4 tsp. salt
1 c. oatmeal
1 c. Wheaties or Total,
slightly crushed
1/2 c. shredded coconut

Preheat oven to 375 degrees. Mix thoroughly
shortening, sugars, egg and vanilla. Stir in remaining
ingredients. Drop by rounded teaspoonfuls 2 inches
apart onto ungreased cookie sheet. Bake 10 minutes.
Makes 3 dozen cookies.
Bonnie Jensen
CHOCOLATE CHIP COOKIES - BEST
1/2 c. soft shortening
3/4 c. dark brown sugar
1 egg
1 1/2 c. bread flour
1 tsp. salt

1/2 tsp. soda
2 Tbsp. water
1/2 c. chopped nuts
1 c. chocolate bits

Blend with mixer the shortening, brown sugar
and egg. Dissolve soda in water and add alternately
with flour and salt. Add nuts and chocolate mixture.
Drop by teaspoonful on greased cookie sheet and bake
at 350 degrees for 8-10 minutes.
Joanne Monfeli

-24-

CHOCOLATE SPRITZ COOIUES

•~-

3 I 4 c . butter
1 c. sugar
1 egg
2 c. flour
1/4 tsp. nutmeg (optional)

2 sq. unsweetened chocolate, melted
2 Tbsp. milk
1/2 tsp. vanilla
1/4 tsp. salt

Cream butter, sugar and eg·g·s: add remaining
ingredients, except flour. Mix. Add flour gradually
and mix well. Put through cookie press. Bake 8-10
minutes at 375 degrees.
Judy Hildebrandt
COOKIE BAR COOKIES
1
1
1
2

c. shortening
c. brown sugar
tsp. vanilla
c. flour

1
1
1
1

tsp. salt
1/2 tsp. cream of tartar
c. chocolate chips
c. chopped nuts

Cream shortening, sugar and vanilla. Cut in
flour, salt and cream of tartar. Stir in chocola~e chips
and nuts. Press lightly into ungreased 9 x 13-mch pan.
Bake at 350 degrees for 25 minutes. Cut into bars or
squares while warm. Don't remove until cool. Don,t
overbake.
Barbara Stevens
DOUBLE BUTTERCUPS
(Cookies)
2 tsp. water
2 sticks pie crust mix,
1 I 2 tsp. vanilla
crumbled
1 (11 oz.) box bite-sized
1 ( 3 oz. ) can chow mein
chocolate-covered peanut
noodles, crushed ( 1 c.)
buttercup candies ( 40
1/3 c. brown sugar
candies - Reeses)
1/4 c. peanut butter
1 beaten egg
Combine pie crust mix, noodles and brown sugar.
Thoroughly blend in peanut butter, egg, water and
vanilla; shape into l-inch balls. Place on ungreased
cookie sheet. Make large depression in center of each
cookie. Bake in 375-degree oven for 8 minutes. Press
a Reeses peanut butter cup in each center and bake 2
to 3 minutes more; cool 5 minutes. Remove· Makes 40
cookies.
Marilyn Olson
202-0
-25- Twin Lakes, WI

-

GINGERBREAD CUT-OUTS

EASY NO-ROLL SUGAR COOKIES
1 I 2 c. butter or oleo
1 I 2 c. Crisco (shortening)
1 c. white sugar
1 unbeaten egg
1 tsp. vanilla

Cream first 3 ingredients; add egg and vanilla.
Beat. Add dry ingredients and mix well. Roll in
walnut-sized balls and flatten with a glass dipped in
sugar. Bake at 375 degrees.
Bonnie Jensen
FAVORITE COOKIES
1 c. vegetable shortening
1 c. firmly-packed light
brown sugar
1 c. granulated sugar
2 eggs, beaten until
frothy
2 c. flour

1/2 c. shortening
1/2 c. sugar
1 small egg
1 I 2 c. dark molasses
1 Tbsp. vinegar
2 f/2 c. flour

2 1/4 c . flour
1 tsp. cream of tartar
1/2 tsp. soda
112 tsp. salt

1 tsp. baking powder
1 tsp. soda
1/4 tsp. salt
1 tsp. vanilla
1 c. flaked coconut
1/2 c. chopped nut meats
3 c. quick or old-fashioned
oatmeal

Cream shortening and sugars until light and
fluffy; beat in eggs. Mix flour with baking powder,
soda and salt. Stir into creamed mixture. Blend in
vanilla. Mix in coconut, nut meats and oatmeal until
ur:iformly blended. Roll into 1/4 inch balls and space
2 mch~s apart on slightly-greased cookie sheet. Using
your fmgers, press down to 1 I 8 inch thickness, evening up raw edges.
Bake at 375 degrees for 8-10 minutes. Yields
6 1/2 dozen or more, depending on size you prefer to
make (tea size or family size).
At Christmas time I tint the coconut a deep red
and place a half or quartered maraschino cherry on top
of each cookie.
Genevieve Dearth

-26-

••
..
I

3/4 tsp. soda
3 I 4 tsp . salt
1 tsp. ginger

1/2 tsp. cinnamon
1/2 tsp. cloves

Cream first 3 ingredients. Sift dry ingredients
together and add with molasses and vinegar. Chill.
Roll out on floured surface 1/8 to 1/4 inch thick. Cut
into desired shapes. Place on greased cookie sheet.
Bake at 350-375 degrees for 8-10 minutes, depending
on size.
Patricia Monfeli
GRANNY PFEFFER'S OATMEAL COOKIES
·2
2
1
1
1
3
2

c. raisins
c. water
c. shortening
c. brown sugar
c. white sugar
eggs
tsp. vanilla

1 tsp. cinnamon
3 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
4 c. oatmeal
1/2 c. nuts (optional)

Preheat oven to 350 degrees. Boil raisins in
water for 5 minutes; set aside to cool. Cream shortening and sugars; add eggs and vanilla. Sift flour,
baking powder, salt and cinnamon. Add soda to raisins.
Alternately mix flour mixture and raisin mixture to
shortening mix. Next add oatmeal. If dough is sticky
and won't hold it's shape, refrigerate an hour or so.
Drop on greased cookie sheet by rounded soup
spoonfuls. Bake for 12 minutes. Makes a nice soft
yummy cookie.
Barbara Stevens

202-0

-27-

Twin Lakes, WI

I

.....
MOM'S SOFT MOLASSES COOKIES

MELTING MOMENTS
1 c. soft butter or margarine*
1 c. sifted flour

pinch of salt
3/4 c. cornstarch
1/2 c. powdered sugar

Combine ingredients and beat slightly after each
addition (easier to work with). Form into balls and
flatten slightly. Balce on ungreased cookie sheet at 300
degrees for 30 minutes; do not brown. (I chill the
dough and drop by teaspoon as it is easier to work
with.) Cool completely and frost with tinted icing.
To make tinted icing combine powdered sugar
and a little milk, vanilla and food coloring.
*I use 1/2 cup each of butter and margarine.
Trudy Smith
MOLASSES COOKIES
3 I 4 c. shortening
1 I 4 c. molasses
1 c. sugar
1 egg
2 tsp. baking soda

2 c. flour
1/2 tsp. cloves
1/2 tsp. ginger
1/2 tsp. salt
1 tsp. cinnamon

Melt shortening and cool. Add molasses, sugar
and egg; mix well. Add remaining ingredients slowly.
Bake at 350 degrees until set, about 10 minutes.
Jill Kennedy

-28-

•
•
•
•
••
I

•
•
•
•..

1 c. lard
1 c. sugar
1 c. syrup (dark Karo)
1 c. molasses
2 eggs
3/4 c. sour milk
1 tsp. baking soda

1 tsp. baking powder in
flour
5 c. ±1our (possibly six)
2 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1 tsp. lemon juice

Preheat oven to 350 degrees. Cream lard and
sugar. Add syrup, molasses , lemon juice , eggs and
mix well. Combine milk and soda; set aside. Sift
remaining dry ingredients. Mix alternately with milk
to shortening-sugar mixture. Dough will be rather
sticky. Refrigerate for hour or two to stiffen. Roll to
1/4 inch thickness and cut in desired shapes. Bake
at 350 degrees for 15-20 minutes. Makes 6 dozen
cookies.
Can be used as a drop cookie immediately after
mixing. Bake on greased cookie sheet 15-20 minutes at
400 degrees. Remove from sheet immediately after
taking from oven. Frost with butter /powdered sugar
frosting.
Barbara Stevens
MY COOKIES
1 c. butter or margarine
3/4 c. sugar
2 eggs

1
1
1
2

tsp. salt
tsp. vanilla extract
tsp. almond extract
3/4 c. ±1our

Cream shortening and sugar; add other ingredients in order given. Chill dough. Roll small portions
of dough 1/4 inch thick and cut with floured cookie
cutter. Bake on ungreased sheets at 350-375 degrees
8 to 10 minutes. Sprinkle with colored sugar before
baking or frost after cooled .
·
Elaine Erlich

202-0

-29-

Twin Lakes, WI

I

-

MIIRBETEIG RINGS
(Pecan Rings)

,/

Miirbeteig: (Sweet Pastry)
1 1/2 c. butter
2 eggs
4 Tbsp. liquid (water,
·cream, milk)
grated lemon rind (optional)

4 c. flour
1/2 tsp. salt
2 tsp. baking powder
1/2 c. sugar

Preheat oven to 375 degrees. Cream butter and
sugar until light and fluffy. Add eggs and lemon rind;
beat well. Sift flour, salt and baking powder together.
Fold in dry ingredients. Roll out to 1/4 inch thickness.
Cut out circles about doughnut cutter size. Bake 10-12
minutes.
Note: This dough must be handled carefully
as pie crust and not overmixed.
I

French Buttercream Filling:

l'

NO-BAKE CHOCOLATE COOKIES

..
•
-•
•
l

3 c. (1 1/2 lb.) unsalted
butter
6 eggs
1 1/2 c. powdered sugar
vanilla
chopped pecans (finely)
bittersweet chocolate or
block chocolate (Baker's chocolate)
1 c. sugar (granulated)

Beat eggs and granulated sugar until thick and
lemon colored. Cream butter and powdered sugar until
light and fluffy. Add flavoring. Add egg mixture in
three parts, mixing well after each addition.
Frost each Miirbeteig round with a mound of
buttercream frosting, 1/4-1 I 2 inch high. Dip into
chopped pecans and place on cookie sheet to freeze.
(May stay in freezer until ready to use.)
Melt chocolate in pan over hot water. Dip cream
frosted cake into melted chocolate, top side down, and
)"eturn to cookie sheet right side up to set. May be
served as soon as they are set or returned to freezer .
Othsrwise, store in cool place.
Barbara Stevens

-30-

3 c. sugar
1/2 c. butter or margarine
1/2 c. milk

6 Tbsp. cocoa
3 c. quick oatmeal
1 c. coconut

Mix oatmeal and coconut; set aside. Put sugar,
butter, milk and cocoa in large pan and bring to a full
boil, stirring constantly. Add oatmeal and coconut
mixture. Quickly drop teaspoons of mixture on waxed
paper. Let stand until cool.
Elizabeth Loberg
OATEMAL COOKIES
1
1
1
1

c. white sugar
c. brown sugar
c. butter
tsp. salt
2 c. flour
1 tsp. soda

1 tsp. baking powder
2 c. oatmeal
2 c. coconut

1 tsp. lemon JUICe
1 tsp. vanilla
2 beaten eggs

Mix first. 9 ingredients like pie crust. Add the
lemon juice, vanilla and eggs. Form into balls and
put on an ungreased cookie sheet. Press flat with a
fork. Bake at 375 degrees for 8-10 minutes or until
light tan. Makes about 8 dozen cookies.
Marilyn Olson
PATTERN SUGAR COOKIES

•
•
•
•
•

1 c. margarine
2 c. sugar
2 eggs

1/4 c. milk

4 c. flour
3 tsp. baking powder
1 tsp. salt
1/2 tsp. vanilla

Mix margarine and sugar; beat in eggs. Sift dry
ingredients and add, mixing with a wooden spoon; niay
need to finish mixing by hand. Chill. Roll out 1/3 at a
time, cut with cookie cutter dipped in flour. You may
sprinkle with colored sugar or leave plain to frost and
decorate after baking and cooled. Bake on cookie sheet
at 375 degrees for 8-10 minutes. These make good
Christmas and Easter pattern cookies. Store in tight
container.
Janice Monfeli
202-0

-31-

Twin Lakes, WI

PEANUT BLOSSOMS
1 c. granulated sugar
1 c. packed brown sugar
1 c. butter or margarine

1 c. creamy peanut butter
2 eggs
1/4 c. milk

RASPBERRY MERINGUE KISSES

2 tsp. vanilla
3 1/2 c. sifted all-purpose
flour
2 tsp. baking soda
1 tsp. salt
2 (10 oz.) pkg. milk
chocolate candies (stars)

3 egg whites
1/8 tsp. salt
3 1/2 Tbsp. raspberry

3/4 c. sugar
1 tsp. white vinegar
1 c. chocolate chips

jello

Beat egg whites with salt until foamy. Add
jello and sugar gradually; beat until stiff peaks form
and sugar is dissolved. Mix in vinegar and chocolate
chips. Drop by teaspoon on ungreased cookie sheet
that has been covered with brown paper (cut a
grocery bag to fit sheet). Bake at 250 degrees for 30
minutes; turn oven off and leave in for another 20
minutes.
Trudy Smith

Cream sugars, butter or margarine; add peanut
butter. Beat in eggs, milk and vanilla. Sift together
flour, soda and salt; stir into egg mixture. Shape into
balls. Place on ungreased cookie sheet. Bake in 350degree oven for 10-12 minutes. Immediately press a
chocolate candy into each center. Makes 7 dozen.
Susan Magnuson

RHUBARB OR APPLE CRUNCH
PEANUT BUTTER BALLS
4
4
1
1

Tbsp. peanut butter
Tbsp. light corn syrup
c. powdered sugar
( 7 or 8 oz.) pkg. vanilla

1 c. flour
2 T bsp. cornstarch
3/4 c. uncooked oats
1 c. sugar
1 c. brown sugar
1 c. water
1/2 c. soft butter or oleo
1 tsp. vanilla
4 c. sliced apples or 4 c. diced rhubarb

4 Tbsp. butter
1 tsp. vanilla
2 Tbsp. milk
wafers (use all)

In a large bowl let butter warm to room
temperature. Add peanut butter and mix well with the
butter. Add vanilla and corn syrup to peanut butter
mixture. Add powdered sugar and stir until mixture is
smooth and add milk. Mix well. Crush the vanilla
wafers until you have 2 1/4 cups. Add 2 cups of wafer
crumbs to the peanut butter mixture and mix well.
Shape into 1 inch balls. Roll balls in the unused 1/4
cup wafer crumbs.
Kim Kaskin

********
LOST TIME IS NEVER FOUND AGAIN.

-32-

•
•
•..
•
•
•

Mix first 4· ingredients until crumbly. Press half
this mixture into 9 x 9-inch greased pan. Next put
apples or rhubarb on top of mixture. Cook last 4
ingredients until thick and clear. Spread over fruit
and top with remaining crumbs. Bake 45 to 60 minutes
at 350 degrees. Good with whipped topping or ice
·
cream.
Caroline Olson
SALTED PEANUT COOKIES
2
1
1
1
2

sticks oleo
c. white sugar
c. brown sugar
tsp. vanilla
eggs

1
1
1
3
1

1/2 c. flour
tsp. vanilla
tsp. baking soda
c. oatmeal
1/2 c. salted peanuts

.
Cream oleo and sugars; add remaining ingredients slowly. Bake at 375 degrees 10-12 minutes .
Terry Balding

202-0

-33-

Twin Lakes, WI

-

··-------------------...............
BAKED FRENCH DOUGHNUTS

SAND COOKIES
1 c. sugar
1 c. margarine ( 2
quarters)
1 egg

Cream sugar and shortening; add egg and mix
well. Add flavoring. Sift flour and salt together; add
to above. Chill dough for an hour or more. Grease
cookie tins. Make small round balls and place in rows
on cookie sheet, about 4 across. Using· a flat bottom
glass, grease bottom lightly and dip in sugar. Press
each cookie flat (dip glass in sugar for each cookie) .
Preheat oven to 350 degrees. Bake 10 minutes or until
very light brown on edges. Remove with spatula and
cool on wire rack .
Elenore Sundby

-., ..

1 c. brown sugar
1 egg yolk

1 I 2 c. soft shortening

or margarine
1 c. sugar
2 eggs
1/4 c. milk
3 I 4 c. bread flour

1 tsp. vanilla
2 c. flour
1 large Hershey bar

Cream butter and sugar; add egg yolk, vanilla·
and flour. Spread on 15 1/2 x 10 1/2-inch cookie
sheet. Bake at 350 degrees for 15-20 minutes. While
hot spread melted chocolate bar over top.
Terry Balding
WHITE SUGAR COOKIES
1 c. butter
1 c. sugar
1 tsp. vanilla
3 eggs

2 tsp. cream of tartar
1 tsp. soda
3 c. flour

Cream butter and sugar well; add eggs and
beat until light and fluffy. Add flavoring and sifted
dry ingredients. Roll thin and cut. Bake at 400 degrees about 8 minutes.
Pat Rosenhauer

-34-

Cream butter and sugar; add egg and heat
a bit. Then add sifted dry ingredients alternately with
milk. Bake in 35 0-degree oven in greased muffin tins
1 I 2 full, 15 or 20 minutes. When doughnuts are
slightly cooled, roll in melted butter, then in mixture
of 1/2 cup sugar and 1 teaspoon cinnamon.
Bonnie Jensen
CHOCOLATE DEVIL'S FOOD BROWNIES
(First Prize - Kenosha County Fair)

TOFFEE SQUARES
1 c. oleo

2 1/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk

5 Tbsp. butter
1/2 c. sugar
1 egg
1 1/3 c. flour

2 Tbsp. water
1/2 tsp. salt
1 tsp. almond extract
2 c. flour

..
•••

1/4 tsp. salt
1/4 tsp. baking powder
2 sq. unsweetned chocolate
1 tsp. vanilla
1 c. nut meats

Cream first 3 ingredients. Sift dry ingredients
together and add alternately with milk. Blend well with
melted chocolate. Add vanilla and nut meats. Bake in
9 x 13-inch greased pan at 350 degrees for 30-35
minutes.
If you wish, frost with chocolate powdered
sugar frosting.
Janice Monfeli

* * * ****

Well done is better than well said.

202-0

-35-

Twin Lakes, WI

-

CHOCOLATE DREAM BARS

GLAZED LEMON SQUARES

Crust:

Crust:
1/2 c. brown sugar

1 c. flour
1 I 2 c. butter

Mix ingredients like pie crust. Pat into greased
13 x 9-inch pan. Bake 12 minutes at 350 degrees.
1 c. brown sugar
2 Tbsp. flour
1/2 tsp. baking powder
1/4tsp. salt

1 ( 6 oz.) pkg. chocolate

chips
2 eggs
1 tsp. vanilla

Mix all ingredients in order given; spread over
baked crust. Bake at 350 degrees for 20-25 minutes.
Betty Keisler
DATE BAR
(No Baking)
2 eggs
1 c. sugar
1 lb. pitted dates

1/2 c. pecan nut meats
3 c. Rice Krispies
3 c. coconut

Beat eggs well; add sugar and dates. Put into
saucepan and beat at low speed over moderate heat
for 10 minutes, stirring constantly. Add pecans and
Rice Krispies. Shape into balls and roll in coconut.
Leona Sorenson
DOUBLE CHOCOLATE CRUNCH BARS
1 stick oleo
3/4 c. sugar
1 tsp. vanilla

2 eggs
1 1/2 c. flour
2 Tbsp. cocoa

Mix ingredients as usual; spread in greased
9 x 13-inch pan. Bake at 350 degrees 15-20 minutes.

When cake is done sprinkle 2 cups miniature marshmallows over all. Return to oven for 3 minutes. Cool.
Melt 1 cup peanut butter and 1 cup chocolate
chips in saucepan; stir in 1 1!2 cups Rice Krispies.
Spread on cooled cake.
Caroline 0 lson

-36-

•
•~
•••
••
•
I

~~J~-~

1 c. sifted flour
1/4 c. confectioners
sugar

1/4 tsp. salt
1/3 c. butter or margarine

Sift .flour; measure, a?d confectioners sug·ar
and salt. S1ft together. Cut m butter until mixture
resembles coarse meal. Press into 8-inch square. Bake
in 325-degree oven for 15 minutes.
Filling:
1 c. granulated sugar
2 Tbsp. flour
1/2 tsp. baking powder
1/4 tsp. salt

2 eggs, slightly beaten
2 Tbsp. lemon juice
1 tsp. grated lemon rind

I

Mix sugar with flour, baking powder and
salt· Ad? ~ggs, lemon juice and lemon rind.' Blend.
Spread f11lmg over top of hot crust and return to
oven for about 25 minutes.
Glaze:
1/2 c. confectioners
sugar

1 Tbsp. lemon juice
1 Tbsp. melted butter

Combine glaze ingredients and spread over
above. Cut into squares (about an inch plus).
Makes 4 dozen .
Leona Sorenson

202-0

. -37-

Twin Lakes, WI

•---~J

"1-i

""""'

MAGIC COOKIE BARS
1/2 c. butter or mar1 (6 oz.) pkg. semi-sweet
garine
chocolate chips
1 1/2 c. graham cracker
1 (3 1/2 oz.) can flaked
crumbs
coconut
1 ( 14 oz.) can sweetened
1 c. chopped nuts
condensed milk (not evaporated)
Preheat oven to 350 degrees ( 325 degrees for
glass dish). Melt butter and put in bottom of 13 x 9inch baking pan. Sprinkle crumbs over butter. Pour
sweetened condensed milk evenly over crumbs. Top
evenly with remaining ingredients. Press down gently.
Bake 25 to 30 minutes or until lightly browned. Cool
thoroughly before cutting. Store loosely-covered at
room temperature.
Judy Thurin
PEANUT BUTTER BARS
1 c. margarine
1 c. brown sugar
1/2 c. Karo syrup
4 c. quick oatmeal

3/4 c. crunchy peanut
butter
1 large pkg. chocolate
chips

Melt margarine, brown sugar and syrup in pan.
Stir in quick oatmeal. Bake 12 minutes in lightlybuttered cookie pan at 350 degrees. Melt peanut butter
and chocolate chips together. Spread on top of
oatmeal mixture and cool in refrigerator. Cut in
squares and serve.
Darlene Graves

********
The big shock in becoming middle-ages is that
you discover you keep on growing older, even after
you are old enough.

-38-

•
•
I

CASSEROLES

•
-

ABBREVIATIONS COMMONLY USED

&

CROCK-POT COOKERY

TUNA SALAD CASSEROLE

'

'

tsp.

= teaspoon

oz.
lb.

Tbsp.= tablespoon

c.

pt.
qt.
pk.
bu.

gal.

= cup
= pint

sq.

min. ==square
·
minute or minutes
.· · · - ·
hr. = hour or hours
mod. ~ moderate or moderately
doz. = dozen

= quart

= peck
= bushel
= gallon

dash
3 tsp.

4 Tbsp.
....,._ 5 1/3 Tb

= ounce or ounces
= pound or pounds

EQUIVALENT MEASURES AND WEIGHTS

Less than 1/8 tsp.
" 1 Tbsp.
= 1/4 c.

4

=

b
sp, = 1/3 c,
T sp.
= 1/2 c.
10 2/3 Tbsp.= 2/3 c.

14 Tbsp.
16 Tbsp.
1/2 c.

8 qt,
4 pic

3/4 c.
= 7/8 c.
= 1 c.
= 1 gill

o.C

~

1 bu.

=

1 qt.

cups.

11 measurements are level.)

'

K

-

·

TABLE OF CAN SIZES

Can

~lei9ht

Buffet
No. 1 flat
Picnic, soup
12 oz. vacuum
No. 211 cylinder
No. 300
No. 1 tall
No. 303
No. 2
No. 2 1/2
No. 3 cylinder
No. 10

8 oz.
9 oz.
10 l/2 oz.
12 oz.
13 1/2 oz.
14 - 16 oz.
16 oz.
16 oz.
1 lb. 4 oz.
1 lb. 14 oz.
46 oz.

6 1/2 - 6 3/4 lb.
OVEN TEMPERATURES

Slow ............... 250-300"
Slow r~oderate .......... 325"
Moderate ............... 350"
Quick Moderate ......... 375"
Moderately Hot ......... 4oo•
Hot. ............... 425-450"

!•1c•c1SUl''P

1 c.
1 c.
1/4 c.
1/2 c
1 2/3 c.

1 3/4
2
2
2 1/2
3 1/2
5 3/4

c.
c.
c.

c.

c.
c.
12 .. 13 c.

-

3 hard-boiled eggs,

chopped
1 large can tuna (Geisha

brand)
2 c. broken potato chips

Combine first 5 ingredients; fold in eggs and
the tuna. Place in covered baking dish and refrigerate overnight. Before baking, top with broken
potato chips. Bake at 350 degrees 45 minutes or until
heated through.
Gertrude Flucke

~ 1 c.
= 2 Tbsp.

l iquidd and dryAmeasurements use standard measur··if'(l

ns an

1 P"',

~ 1 lb.

16 oz.
32 oz.
8 oz. l·iquid
1 oz. liquid

=

(~op~o

(

91 s 2 c.) = 1 pt . • .
4 c · ( 2 pt.)
~ 1 qt. ·
4 qt.
= 1 gal

~·a

12 Tbsp.

'll

1 can cream of chicken
soup
1 c. diced celery
1/4 c. chopped onion
1/2 c. salad dressing
dash pepper

SWISS CHICKEN - HAM BAKE
1/2 c. chopped onion
2 Tbsp. butter or mar-

garine
3 Tbsp. aU-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 ( 3 oz.) can sliced
mushrooms
1 c. light cream
2 Tbsp. dry sherry

2 c. cubed, cooked
chicken or turkey
1 c. cubed, cooked ham
1 ( 5 oz.) can water chestnuts, drained and sliced
1/2 c. shredded process
Swiss cheese
1 1/2 c. soft bread crumbs
3 Tbsp. butter or margarine , melted

Cook onion in the 2 tablespoons butter until
onion is tender, but not brown. Blend in flour, salt
and pepper. Add undrained mushrooms, cream and
sherry. Cook and stir until thickened. Add chicken,
ham and water chestnuts. Pour into 1 1/2-quart
casserole; top with cheese. Mix crumbs and melted
butter; sprinkle around the edge of casserole. Bake
in hot 400-degree oven until lightly brown, about 25
minutes. Serves 6.
Joann Masters

Very 1-lot. .•.•..•... 47 5-500"

202-0

-39-

Twin Lakes, WI
t'

.N
!J

----~--

•I

c_

j

SUMMER SQUASH CASSEROLE
1 lb. ground beef or
cut up cubes
2 Tbsp. chicken fat
1/4 c. onion, cut up
2 small unpeeled summer
squash, sliced

NOODLE CASSEROLE

1/2 can mushroom soup
1/2 can water
1 I 4 lb. grated Longhorn
cheese
1/2 c. bread crumbs

12 oz. pkg. noodles,
1 I 4 inch wide
1 1/2 lb. hamburger or
2 lb. with fried onions
1 can cream of mushroom
soup

Brown meat in fat. Add onion, squash, soup
and water. Put in casserole and top with cheese and
bread crumbs. Bake in 350-degree oven 45 minutes.
Ruth Bjerning

Stir ingredients together. Bake one hour,
uncovered, at 350 degrees. Makes 2-3 dishes. Store
extras in freezer for future use.
Pat Wonoski

SHIPWRECK
(A Meal in a Casserole)

MOM 1 S CHICKEN SOUFFLE
9 slices white bread
4 c. diced, cooked

1 layer sliced raw
1 large can or 2 small
potatoes
cans red kidney beans
1 layer sliced carrots
1 or 2 cans tomato soup
(parboil 10 minutes)
(depending on size of
1 layer sliced raw onions
casserole or baking pan)
1 layer lean ground beef ( 2 lb.)

chicken or turkey
1 ( 4 oz.) can mushrooms,
drained
1 small can water chestnuts, drained and
sliced
1/2 c. mayonnaise
1 c. grated Cheddar cheese

For a 9 x 13-inch pan approximate amounts are:
6 large potatoes , 2 large onions , and 1 or 2 bunches
carrots.
Make small flat patties of ground beef and
season lightly with salt and pepper. After covering
beef layer with beans (use entire contents of can) ,
pour tomato soup over all and rinse cans with water,
adding water also. Bake at 350 degrees at least one
hour until vegetables are cooked. Serves 10 to 12
people.
Elenore Sundby
SAUERKRAUT PIE
0

1 ( 2 lb.) can sauerkraut
1 pkg. hot dogs

4 c. mashed potatoes ,
regular or instant
1 onion

,.
...

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

1 can cream of mushroom
soup
1 can cream of celery soup
1 small jar chopped
pimentos
2 c. buttered bread cubes

Line a 9 x 13-inch pan with bread; mix chicken,
mushrooms and chestnuts and cover bread mixture.
Dot with mayonnaise and sprinkle cheese over top.
Combine eggs, salt and milk; pour over all. Mix soups
and pimentos; spread over top. Cover and refrigerate
24 hours. Bake, uncovered, 1 1/2 hours at 350 degrees. Add the bread cubes the last 15 minutes. Let
set for 20-30 minutes before serving.
Mary Mazurk

~~

Drai~ sauerkraut. Slice hot dogs in l-inch
pieces. Put sauerkraut into Dutch oven or large pan.
Layer hot dogs, onion and top with mashed potatoes.
Dot with butter. Bake at 35 0 degrees 1 hour.
Violet Dawson

-40-

1 can cream of chicken soup
1 can cream-style corn
1 green pepper
1/2 lb. cubed Cheddar
cheese
1 can pimentos

202-0

-41-

....

Twin Lakes, WI

GRANDMA'S TOMATO CASSEROLE

MEXICAN SPOON BREAD
2 eggs, slightly beaten
1 can creamed corn
3/4 c. evaporated milk
1 I 3 c. mel ted shortening
1/4 tsp. baking soda

1 c. corn meal
1/2 tsp. salt
1/2 c. chopped green
chilies
1 c. Cheddar cheese,
grated

Combine first 4 ingredients. Mix soda, corn
meal and salt. Add to above mixture. Pour layer of
mixture into 2-quart casserole. Then layer of cheese
(reserve some for top) and the chilies. Pour remaining mixture and top with rest of the cheese. (Omit
chilies if desired.) Bake at 375 degrees 45 minutes.
Julie Masters
HOT DOGS AND SAUERKRAUT

1 pkg. hot dogs
1 can cream of chicken,
celery or mushroom
soup
1 (16 oz.) can kraut,
drained

1/2 c. Hellmann's mayonnaise
5 medium potatoes , cooked ·
and cut in bite-sized
pieces
1/4 c. bread crumbs
1 Tbp. caraway seed

Put cooked potatoes in the bottom of a 2-quart
casserole dish and blend in half of soup. Next put 1/2
·. of the hot dogs on top of the potatoes. In mixing bowl
blend kraut, 1/2 cup mayonnaise and the rest of the
soup and caraway seed together. Spread on top of hot
dogs. Place the rest of the hot dogs on top of that,
pressed into kraut. Top with bread crumbs. Bake 45
minutes at 350 degrees (no cover).
Janet Mate

•...
-

1 qt. tomatoes, canned
or fresh
1/3 c. sugar
1 Tbsp. chopped green
pepper

salt and pepper
2 Tbsp. chopped celery
1 Tbsp. chopped onion
2 Tbsp. tapioca, cornstarch
or flour

Mix all ingredients and pour into baking dish.
Dot with butter. Bake at 350 degrees for 15 minutes.
Melt 2 tablespoons butter; add salt, pepper and
1 cup bread crumbs. Top casserole with this and bake
another 1/2 hour.
Betty Keisler
EASY CHICKEN DIVAN
2 (10 oz.) pkg. frozen
broccoli
3 double chicken breasts,
cooked and boned or
3 c. cut-up cooked
chicken
2 cans condensed cream
of chicken soup

1 c. mayonnaise

1 tsp. lemon juice
1/2 tsp. curry powder
1/2 c. shredded sharp
Cheddar cheese
1/2 c. crushed corn flakes
1 Tbsp. butter, melted

Cook broccoli in boiling salted water until
tender. Drain. Arrange stalks in greased 11 1/2 x
7 1/2-inch baking dish. Place chicken on top. Combine soup, mayonnaise, lemon juice and curry powder.
Pour over chicken. Sprinkle with cheese. Combine
crumbs and butter. Sprinkle on top. Bake at 35 0
degrees for 25-30 minutes until thoroughly heated.
Serves 6 to 8.
LaVon Crosby

**** ****
Hope is a light diet, but a very stimulating one.

-42-

202-0

-43-

Twin Lakes, WI

-

DINNER-IN-A-DISH
1 1/2 lb. hamburger
1/2 c. chopped onion
1/2 c. chopped green
pepper
salt and pepper to taste

CHICKEN CASSEROLE DELUXE
4 whole chicken breasts
2 c. finely-chopped
celery
1/2 c. cream of chicken
soup
1 c. mayonnaise
1 c. sour cream
1 c. water chestnuts,
sliced

1 can corn, drained
1 can tomatoes

2 eggs
1 I 2 stick butter

Saute onion and green pepper in butter. Add
hamburger and brown; stir in 2 eggs. Butter 3-quart
casserole dish. Layer hamburger, corn and tomatoes.
Repeat. Top with bread crumbs and bake in 350degree· oven for 30 minutes. Serve with boiled potatoes.
Carol Karow

Cut up chicken into large pieces. Mix all ingredients together except cheese and onion rings. Top
with cheese. Bake 30 minutes in 350-degree oven.
Then sprinkle on the onions and bake until brown.
Buelah Anderson

CHICKEN AND RICE CASSEROLE
1 (2 1/2-3 1/2 lb.)
1
chicken, cut up
1 c. uncooked rice
1
paprika
1 can cream of chicken soup

can cream of mushroom
soup
can cream of celery
soup

CHICKEN CANTON CASSEROLE
1 (2 1/2 oz.) jar whole
1/2 c. milk
mushrooms, drained
1 ( 8 1 I 2 oz.) can small
1 c. diced celery
peas, drained
1 I 4 c. sliced green
1 c. diced, cooked chicken
onion
1/2 c. salted cashews
3 T bsp . butter or oleo,
1/8 ts p . (scant) pepper
melted
1 ( 3 oz.) can chow mein '
1 (10 1/2 oz.) can connoodles
densed cream of mushroom soup

Preheat oven to 300 degrees. In 13 x 9-inch
oblong pan mix rice and soups (undiluted). Spread
evenly on bottom of pan. Place chicken pieces on top
of rice mixture. Sprinkle with paprika to own taste.
Cook in oven for 2 1/2-3 hours, depends on when
chicken is done.
Pat Gohs

* * * * *** *

Store your roll of PLASTIC WRAP in the
refrigerator and it will unroll easily and stick better
to bowls and other containers.

'

I

1/2 c. toasted almonds
2 Tbsp. lemon juice
2 Tbsp. minced onion
1 tsp. salt
1 ( 2 tsp. pepper
1 c. grated Cheddar
cheese
1 can French fried onion
rings

,.

Saute mushrooms, celery and green onions in
butter. Combine all ingredients except half of chow
mein noodles in a 1 1/2-quart casserole. Top with
remaining noodles. Bake at 375 degrees about 20 to
25 minutes. Serve with soy sauce.
Bee Behn

********
"It is better to wear out than to rust out!

~-44-

202-0

-45-

Twin Lakes, WI

n

I

-

.... ,~--------- 09
~y

CHICKEN CASSEROLE

3 c. cooked chicken,
cut up
1/2 c. celery, cut fine
1/4 c. green pepper, cut
2 tsp. pimento (or red
pepper)
2 green onions, stems and

1 can cream of mushroom
soup
1 ( 4 oz.) can mushroom
pieces and stems, juice
and all
salt and pepper
all

Combine all ingredients and put in buttered
casserole. Bake at 350 degrees 30 minutes. Top with
one 4-ounce can of cashew nuts, if desired. Serve
over hot rice.
Bessie Herter

**

EXTRA RECIPES

**

.. l

-•
1

•
••
•
,

I.

-46-

~
r1

!

"

I

***

HELPFUL HINTS

••
•

***

Cheese

---Chill Cheese to grate it more easily.
~

a little vinegar to the water when an egg cracks during boiling.
It . .
will help seal the egg.
When egg yolks al"e left, drop in boiling water and simmer until done.
Use in sa 1ads.
'
When cooking eggs it helps prevent cracking if you wet the shells in
co.ld water before placing them in boiling water.
Add

OMELETS

I. Pan Size

[<fD
I

1 egg:
2 eggs:
3 eggs:

l:gg RaLio
6 - 6 1/? Inch pan
7 - 7 1/2 inch pan
8- 8 1/? inch pan

4 eggs:
5 eggs:
6 eggs:

9 - 9 1/2 inch pan
ID- 10 1/2 inch pan
11 - 11 1/2 inch pan

II. Basic Proportions
tc,J). water
..
1
For each egg:
.
..
Dash salt (1/4 tsp. per 3 eggs) (optional --may add
,
salt after cookinq) . ,
.
Dash pepper
.
1 tsp. butter per egg (may use less as number of eggs
·increase)
:
1 Tbsp. filling per egg

II I. To Season !\n Omelet Pan:
Scour ran thoroughly with steel wool. R·inse and dry well. Fill pun
to tor wHh oil, cover with waxed paper to keep dust out, and let
.:
..
stand 24 to 48 hours. Drain oil (this can be used for other purposes
. .·.
after seasoning the pan). Heat pan to just below smoke point. Cool
and wipe with paper towe·l. If any black shows on the paper tov1el
,
repeat process again.

•

Mix each omelet separately whipping with fork or whip about 30
I
seconds. Pour in eggs a 11 at once. Slide pan back and forth on
~~~
burner to prevent burning and sticking. Lift edges. Never brown.
Omelet is done when egg no longer runs freely but the top still look!
, ,.,
liqu·fd and cr<>amy. Flipping the omelet is optional.
V. Methods Of Folding Omelets:
A.
~!i

Jl

Tip pan and fold over l/3 using spatula.
plate and fold again onto plate.

B. Fnld in half and slide onto serving plate.

Hold pan over serving

&

EGG DISHES

CHEESE - SCALLOPED CARROTS
12 sliced carrots
1/4 c. butter or margarine
1 small diced onion
1/4 c. flour
1/4 tsp. dry mustard

2 c. milk
1/4 tsp. celery salt
1/2 lb. pkg. American
cheese
3 c. buttered fresh bread
crumbs
salt and pepper

Preheat oven to 350 degrees. Cook carrots
and drain. Cook onion in butter 2-3 minutes. Stir in
flour, salt, mustard, then milk. Add celery salt, salt
and pepper. Cook until smooth. In 2-quart casserole
arrange layer of carrots and then layer of cheese.
Repeat until both are used, ending with carrots.
Pour on sauce. Top with crumbs. Bake, uncovered ,
25 minutes. Serves 8.
Note: May be made early in day and cooked
later.
Peg Donovan
DREAMY SPAGHETTI
1
1
1
2

One 3 egg omelet per pey·son when the omelet is an entree.
One 1 or 2 egg omelet per person when the omelet is a dessert or a
side dish.

IV. Methods Of Cooking The Omelet

CHEESE

(7 oz.) pkg. spaghetti
Tbsp. butter
1/2 lb. ground beef
(8 oz.) cans tomato
sauce
1 I 2 lb. cottage cheese
2 Tbsp. melted butter

1 (8 oz.) pkg. cream
cheese
1 I 4 c. sour cream
1/2 c. scallions (green
onions)
1 Tbsp. minced green
pepper

Cook spaghetti; drain. Saute beef in butter
until brown; add tomato sauce, salt and pepper. Remove from heat. Blend cottage cheese, cream cheese,
sour cream , scallions and green pepper together. Iri
square 2-quart casserole spread 1/2 the spaghetti and
cover with cheese mixture; add remainder of spaghetti
and pour melted butter over it. Spread tomato sauce
over top. Chill. Remove from refrigerator 20 minutes
before baking at 350 degrees for 45 minutes. This
can be assembled the day before and stored in refrigerator until time to remove from baking.
Lenore Moore
202-0

-47-

Twin Lakes, WI

\

-

EASY MACARONI AND CHEESE
1 (7 oz.) box elbow

macaroni, uncooked
1 lb. carton large curd
cottage cheese
1/4 c. melted oleo

EGG PANCAKES

1 ( 8 oz.) pkg. American
cheese, cubed
1 tsp. salt
2 1/4 c. boiling water

l\Ux elbow ma care ni, cottage cheese , American
cheese and solt. !Vlelt oleo in 1 cup of the boiling
water and mix with first ingredients. Add remaining
1 1/4 cups water. Bal<;:e, uncovered, in large c&sserole
in 375-·degl'ee oven for 45 minutes, stir every 15
minutes.
Note: A stronger cheese can be used in place
of, or in addition to, the American cheese.
Judy Hildebrandt

1/2 c. flour
milk (enough to make
a paste)

••

EGGS AND CHEESE STRATA
6 slices day-old bread
3 Tbsp. soft butter or
oleo
1 c. shredded Cheddar
cheese

I I

I.

I

6 eggs, slightly beaten
1 1/2 c. milk

1 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. ·pepper

Spread each slice of bread with oleo or butter;
cut into small cubes. Alternate bread cubes and
cheese in buttered 2-quart casserole. Mix eggs, milk
and seasonings; pour over bread mixture. Cover and
refrig·erate overnight. Bake, uncovered, 1 hour and
10 minutes at 300-325 degrees or until golden brown.
Trudy Smith
EGG HINTS
Eggs are easier to separate when cold. Always
bring whites to room temperature before beating. To
warm whites quickly, place in bowl and set bowl in
warm water. Stir whites until warm. Do not beat whites
in aluminum bowl - they will turn gray. Be sure bowl
and beaters are clean and totally free of grease. Any
fat, even a speck of yolk, will prevent whites from
reaching proper consistency and volume. Remove any
particle of yolk from white with damp paper towel.
Trudy Smith

I,
I

I

l

-48-

-..

8 eggs, slightly beaten

1/2 tsp. baking powder
1/2 tsp. salt

Make paste out of flour and milk; add eggs,
salt and baking powder. Mix and thin with a little
more milk. Cook on greased griddle. Batter and
pancakes will be very thin .
Trudy Smith
LASAGNE
1 lb. ground beef
1/2 lb. ground pork
1 (28 oz.) can whole
tomatoes
1 ( 12 oz.) can tomato
paste
2 tsp. garlic salt
1 1/2 tsp. oregano
leaves

1 tsp. basil leaves
2 c. cottage cheese
1/2 c. grated Parmesan
cheese
3 c. shredded Mozzarella
cheese
12 oz. lasagne noodles,
cooked
1/2 c. grated Parmesan
cheese

Cook and stir ground beef and ground pork in
large pan until brown. Drain off fat; add tomatoes
and break up with fork. Stir in tomato paste, garlic
salt, oregano leaves and basil leaves. Heat to boiling,
stirring occasionally. Reduce heat; simmer, uncovered,
20 minutes. Stir together cottage cheese and 1/2 cup
Parmesan cheese. Set aside 1 cup of the meat sauce
and 1/2 cup Mozzarella cheese.
In ungreased 13 x 9 x 2-inch baking pan
alternate layers of 1 I 3 each noodles, remaining meat
sauce, remaining Mozzarella cheese and the cottage
cheese mixture. Spread reserved meat sauce over top;
sprinkle with 1/2 cup Parmesan cheese. Sprinkle
reserved Mozzarella cheese in lines across lasagne.
Cover and refrigerate. Heat oven to 350 degrees.
Bake, uncovered, 1 hour. Let stand 15 minutes. Makes
8 servings.
Lyn Rohde

I

,

202-0

-49-

Twin Lakes, WI

-

BAKED EGGS AU GRATIN
4 hard-boiled eggs

4 fresh mushrooms,

chopped
4 Tbsp. chopped onion

4 Tbsp. butter
salt and pepper to taste
2 Tbsp. grated American
cheese

Cut eggs lengthwise and remove yolks. Mash
the yolks. Saute mushrooms and onion in butter.
Season. Add to yolks. Fill whites with this mixture.
Place in casserole side by side and cover with a rich
cream sauce. Sprinkle top with grated cheese and bake
in 350-degree oven for 30 minutes.
Joann Masters
BRUNCH BAKE
8 slices white bread
2 c. diced ham ·
1 c. grated Cheddar
cheese

1 Tbsp. mustard (mix with

ham)
3 eggs , beaten
2 c. milk

Remove crust from bread and butter one side .
Place bread, buttered side down, in a 9 x 13-inch pan
or Pyrex dish. Sprinkle ham and cheese over bread.
Combine eggs and milk; pour over mixture. Refrigerate
one hour or overnight. Bake for 1 hour and 15 minutes
in 325-·degree oven. Garnish with fresh mushrooms or
green pepper, if desired and serve. Makes 8 servings.
Carol J arocki

********

Save your empty foil POT PIE PANS. They're
great for storing leftovers in the refrigerator. The
plastic tops from 2-pound coffee cans make tightfitting covers ... and you can reheat right in the foil
container.

-50-

-...
-·•

-

II
VARIOUS WINE TYPES
Appetizer Wines
Appetizer wines are so called because they are
flavored for before-meal or cocktail use.
Sherry - characterized by it's "nutt " fl
·
to dark amber, is either ex{ra d~yvordryran~:~,·u1mn
dcorylor
pale
•
•
, orfrom
sweet.
Vermouth - flavored with herbs and other aromatic substances
sweet, pale amber or dark amber.
' dry or

•
•••
•

HOLIDAY DISHES

Most red dinner wines are compl t 1 d
.
.
tart and even astringent flavor~ eb{en~y~e~~d ~~~h tdhe1r rich, sometimes
1
re meats, spaghetti
and highly seasoned foods.
•
W

'"''""'Y
Claret -

;,l:"i;:~;;,:"ll-bodfod, dey, "'''''' fo ''''''·

1 large watermelon
2 cantaloupes
1 or 1 1/2 lb. nectarines

~~y, pleasant~y

tart, light, or medium-bodied, ruby-red color.
aret-type w1nes- Zinfandel, Cabernet Sauvignon, Grignolino.

dinner wine, sometimes called a luncheon wine
z Rose - pink
sweet, usually fruity-flavored, light-bodied.
' dry to slightly

Ul

ill-

:t Ul
Ill

~ Vino Ross~e;v~=~~~~e~edr~~~e~~ds~ightJy swbeet to semi-sweet, medium to

>

0

1

than traditio'nal re-d d',n co ?r, lander and softer in flavor
1nner w1nes.

~ 0~

Other Red Dinner Wines- Red Chianti, Concord, Ives, Norton.

-

.J ~

~

~

.

1111111

..;
.

1 qt. strawberries
1 lb. Bing cherries
1 honeydew melon

Cut watermelon to look like a basket. Make
balls out of insides and place them in a large bowl.
Make balls out of insides of cantaloupes and honeydew.
Add these to watermelon balls. Wash rest of fruit and
add to balls. Mix all together and pour into watermelon
basket.
Arlene Billups
RASPBERRY MINT CRUSH

bod> ••d booqoot
Burgundy-type
wines
Pinot
Noir,
Gamay,
Red
p·
Charbono.
1not, Barbera, and ..l_.....
~

Ul 0

E tJ

.

SPECIAL OCCASIONS

WATERMELON BOAT

Special Natural Wines - natural pure flavors (herbs, citrus
•..
are added to the wine.
fruit fl avers) .
Red Dinner Wines

&

..

1/4 c. sugar
1/2 c. lightly-packed
fresh mint leaves
1 c. boiling water

1 (10 oz.) pkg. frozen
red raspberries
1 (6 oz.) can frozen
lemonade concentrate
2 c. cold water

Combine sugar, mint leaves and boiling ·water;
let stand 5 minutes. Add raspberries and concentrate;
air until thawed. Strain into chilled pitcher half full
of ice. Add cold water and stir. Float a few fresh
raspberries in punch and garnish with fresh mint
leaves. Makes 8 servings.
Elaine Erlich

White Dinner Wines
White
bodied,Dinner
with Wi
th~e~e~~~~t!r~~ extr~~elybdry and.tart ~o sweet and fullavor at lends w1th wh1te meats, fowl, and

~ seafoods.

Chablis - very
·
. h dry ' w,'th a f ~u1ty
flavor and a delicate pale gold color,
s 119 ~ 1Y fulle~-bod1ed, and less tart than Rhine wine.
Chhab~,sB- type w1nes - Chardonnay, Pinot Blanc Folle Blanche
C en1n 1 anc.
'
•
Rhine Wine - T~oroughly dry, pleasantly tart, light-bodied, pale golden
or.sl1ghtly greengold.
~~~~~l~:ne types - Reisling, Traminer, Sylvaner, Hock and

202-0

-51-

Twin Lakes, WI

POT OF GOLD PUNCH
1 ( 46 oz.) can unsweet-

1 (46 oz.) can orange

ened pineapple juice,
chilled
1 pt. lemon sherbet
1 pt. raspberry sherbet

juice, chilled
1 pt. orange sherbet
1 qt. ginger ale, chilled

Combine pineapple and orange juice in a punch
bowL Scoop sherbet into balls and float on punch .. Add
ginger ale and serve at once. l.V1akes about 25 serVlngs.
Note: To make smaller amount, use a 1 pint
2 ounce can each of pineapple and orange juice, a pint
of any of the flavors of sherbet and a 12 ounce bottle
or 1 1 I 2 cups of ginger ale.
·
Kim Kaskin

HOLLY WREATHS
42 large marshmallows
1/4 c. butter
2 tsp. vanilla

6 bananas

1 ( 46 oz.) can pineapple

1 (12 oz.) can frozen
orange juice
1 (6 oz.) can frozen
lemonade

HOLIDAY PUNCH
lemonade
1 ( 6 oz.) can frozen
orange juice

juice
3 c. water
2 c. sugar

4 qt. ginger ale, chilled

Mash bananas in blender with small amount of
orange juice. Combine with remaining orange j~ice,
lemonade, pineapple juice, water and sugar; mlX well.
Pour into containers that fit into punch bowl. Freeze
until firm. Two hours before serving, place frozen
mixture into punch bowl; add ginger ale. There is no
need for additional ice. Makes 7 quarts.
Note: Vodka· or champagne can be substituted
in place of ginger ale.
Lynn Smith

-52-

hot cinnamon candies

Melt marshmallows and butter in saucepan over
low heat; stir occasionally until smooth. Blend in vanilla
and food coloring. Pour mixture over corn flakes; toss
lightly until well coated. With hands slightly moistened
with water, shape into small wreaths. Press candies in
as berries. Place on waxed paper or teflon pan. Makes
24 wreaths.
I
.
_..ynn 8 m1th

1 (6 oz.) can frozen
OPEN HOUSE PUNCH

2 tsp. green food coloring
4 c. corn flakes

1 (6 oz.) can frozen pineapple juice
3 ( 28 oz.) bottles ginger ale
3 qt. water
2 pkg. cherry Kool-Aid

Combine all ingredients. (If not being served
immediately add ging·er ale just before serving.) Serve
with green tinted ice cubes or cirlces of ice made in
individual salad molds. Serves 35-40. This punch contains fewer calories for those wishing to diet.
Genevieve Dearth
HOLIDAY HAM ROLLS
6-8 slices boneless ham
6-8 spears broccoli
6-8 slices Swiss cheese
Sauce:
2 c. finely-chopped
onions
114 c. margarine
114 c. flour
1 I 2 tsp . sweet basil

1 tsp. salt
1 I 2 tsp . pepper

2 c. milk
114 c. white wine

While making sauce, cook broccoli. To make
sauce saute onions and margarine. Add flour, sweet
basil, salt and pepper. Gradually add milk and finally
add white wine. After sauce is made take one spear of
broccoli, wrap one slice of cheese around it and then
one slice of ham around that. Secure with toothpicks.
Put rolls in baking dish with sauce over top for 25
minutes at 350 degrees.
Sue Johnson
202-0
-53- Twin Lakes, WI

- - - - - s··:~-

-~~

-

HORS D'OEUVRES, PARTY,
T.V. SNACKS, & BEVERAGES
WEIGHTS AND MEASURES
(English System)
BAKING POWDER
l c. = 5 l/2 oz.

FLOUR

CHE[SE, (American)
1 lb. = 2 2/3 C. (cubed)

LEMONS, (juice)
1 medium = 2 to 3 Tbsp.
5 to 8 medium = 1 C.

COCOA
1 lb. = 4 C. (ground)

5 C. (ground)

ORANGES, (juice)
1 medium = 2 to 3 Tbsp.
3 to 4 medium = 1 C.

3C.

ORANGES, (rind)
1 = 2 Tbsp. grated

COFFEE

1 1b.
CORN f1EAL
1lb.

BEEF ROULADES
1 lb. all-purpose = 4 C.
1 lb. cake = 4 1/2 C.
1 lb. graham = 3 1/2 C.

CORNSTARCH
llb.=3C.

1 ( 3 oz.) pkg. cream

cheese
Soften cheese and spread on dried beef slices.
Stack 3-4 slices and roll as for jellyroll. Chill and cut
into pinwheel slices.
Marian Wasmund
BLEU CHEESE - OLIVE BALL

1/2 c. chopped ripe olives
2 Tbsp. chopped onion
cheese
1 c. butter
1 (3 or 4 oz.) pkg. Bleu
chopped nuts
cheese
1/2 c. chopped green olives
2 ( 8 oz. ) pkg. cream

GELATIN
3 1/4 oz. pkg. flavored = 1/2 C.
1/4 oz. pkg. unflavored = 1 Tbsp.

CRACKER CRUMBS
23 soda crackers = 1 C.
15 graham crackers = 1 C.

1 pkg. dried beef

SHORTENING OR BUTTER
llb.z2C,

EGGS
1 egg = 4 Tbsp. liquid
4 to 5 whole = 1 C.
7 to 9 whites = 1 C.
12 to 14 yolks = 1 C.

SUGAR
1
1
1
1

lb.
lb.
lb.
lb.

brown = 2 1/2 C.
cube = 96 to 160 cubes
granulated = 2 C.
powdered = 3 1/2 C.

Combine all ingredients; form into ball and roll
in chopped nuts. Most delicious served with "Socialables"
snack crackers.
Bonnie Jensen

TEMPERATURES
Milk ......... Freezes
Water ........ Freezes
Olive Oil .... Freezes
Wine ........ Freezes
Vinegar ...... Freezes

30°
32°
36°
20°
28°

Fahrenheit
above zero
above zero
above zero
above zero
above zero

Alcohol ..... Boils at 173°
Water ....... Boils at 112°
Petrol(av. ).Boils at 360°
Blood Heat .......... 98.4°
Eggs Hatch ........... 104°

MISCELLANEOUS
3 inches .............. 1 palm
4 inches .............. 1 hand
6 inches .............. 1 span
18 inches ............. 1 cubit
21.8 inches ..... 1 Bible cubit
21/2 feet .... l military pace

CHICKEN LIVER PASTE
Fahrenheit
above zero
above zero
above zero
above zero
above zero

CUBIC MEASURE
1. 728 cubic inches ........•.. 1 cubic foot
27 cubic feet ................ 1 cubic yard
128 cubic feet. ............. l cord (wood)
40 cubic feet ............ 1 ton (shipping)

2,150.42 cubic inches .•. ! standard bushel
231 cubic lnches ... 1 standard U.S. gallon
1 cubic foot ........ about 4/5 of a bushel

·cLOTH MEASURE
2 1/4 inches ................ 1 nail
4 nails .................. 1 quarter
4 quarters .................. 1 yard

1/2 lb. chicken livers
1 Tbsp. chicken fat
1 Tbsp. cut-up onion
1/4 tsp. salt
a little pepper

2 oz. Philadelphia cream
cheese
1 1/2 tsp. prepared mustard
2 Tbsp. Miracle Whip
1 Tbsp. finely-chopped
onion

In small frypan cook chicken livers in chicken
fat. Add onion, salt and pepper. Mash well with a
fork.
In small bowl cream the cream cheese; beat in
above chicken livers. Add remaining ingredients; beat
well. You may add more Miracle Whip to make the
proper consistency. Serve chilled with crackers.
Ruth Bjerning

202-0

-55-

Twin Lakes, WI

)~(oJ

•I

I

CRAB SPREAD
1 pt. mayonnaise

4 Tbsp. ketchup
1 Tbsp. Parmesan cheese

PIZZA APPETIZERS

2 tsp. A.l. sauce
1/2 tsp. curry powder
1 lb. crabmeat

1 lb. pork sausage
1 Tbsp. catsup

Brown and drain sausage; add the cheese
catsup and the oregano. Heat until the cheese is'
~elted. Spread the mixture on Party Rye bread. Bake
m 350-degree oven for 5-10 minutes. Serve hot.
Arlene Billups

Mix ingredients well and chill. Serve with
crackers.
Betty Masters
EASY LIVER PATE
8 oz. liverwurst
2 Tbsp. soft butter or
oleo
1 I 4 tsp . Worcestershire
sauce
1 Tbsp. very thinlysliced green onion

2 Tbsp. crumbled bacon
1 (3 oz.) pkg. cream
cheese, softened
French Accent snack
crackers (or any of your
choice)

MOCK PATE
1 (8 oz.) pkg. cream
cheese
1 (8 oz.) pkg. liver
sausage

PIZZA TURNOVERS

~

•..
~
•
•
••
•
•
!

Mash liverwurst. Blend in next 4 ingredients.
Turn out onto waxed paper. Form into 5 x 3-inch
rectangle. Chill half hour. Spread top and sid.es with
cream cheese. Chill half hour longer. Serve With French
Accent snack crackers or your choice. Makes about
12 ounces pate.
Marilyn Olson

1 Tbsp. chopped onion
1 tsp. lemon juice

dash salt and pepper

Combine cheese and sausage, m1x1ng well. Add
remaining ingredients, mixing well. Chill. Makes 2 cups .
Marian Wasmund

-56-

1 lb. Velveeta cheese
1 I 2 tsp. oregano

'

1/3 c. chopped mushrooms

2 Tbsp. Parkay margarine
1 ( 6 oz.) can tomato paste
pepper
1/4 c. water
1/4 c. chopped onion
1 tsp. oregano leaves
1 c. shredded Mozzarella
1/2 tsp. salt
cheese ( 4 oz.)
1/4 tsp. garlic salt
pastry for 2 double-crust 9-inch pies
1 I 4 c. chopped green

.saute :nu~hrooms, onion and green pepper in
m_argarme. ~t1r m tomato paste, water and seasonings.
Simmer 15 mmutes. Stir in cheese until melted (use
low heat so cheese won't burn). On lightly-floured
?oard roll pastry to 1/8 inch thickness; cut into 3 1/2mch rounds. Spoon 1 teaspoon of mixture onto center
of each round. Fold round in half; press edges
together with a fork. Bake at 450 degrees until lightly
brown (10-12 minutes). Makes about 1 dozen •
Lynn Smith
RYE DELIGHTS
Cocktail Rye bread
mayonnaise

Parmesan cheese
garlic

Take small round Cocktail Rye bread and
spread with mayonnaise. Sprinkle with Parmesan cheese
and a little garlic. Broil a few minutes to warm. Watch
closely so as not to burn.
Trudy Smith

202-0

-57-

Twin Lakes, WI

-

CLAM DIP

SNACK MEAT BALLS
1 I 4 c. chopped onion
1 Tbsp. butter
1/2 lb. ground beef
1/2 lb. ground veal or
pork
3/4 tsp. salt

2 cans clams
1 ( 8 oz . ) pkg. cream
cheese
2 Tbsp. lemon juice
1 I 2 c. mayonnaise

dash pepper
2 Tbsp. flour
1 egg
1/4 c. light cream
1/2-1 can condensed consomme

Cook onion in butter until tender. Combine with
next 6 ingredients. Mix until light and fluffy; form
into l-inch balls. Brown lightly in additional butter.
Drain. Add consomme. Cook, uncovered, 15 minut0s.
Thicken gravy.
Karen Tyler

•
•
••
..
..

hot sauce (dash)
salt
2 Tbsp. chopped black
olives
soy sauce (dash)

Combine cream cheese, mayonnaise, lemon Jmce
and salt. Beat at hig·h speed until smooth. Add remaining ingredients with a dash of hot sauce and soy
sauce.
Brian Verheyen
DILL VEGETABLE DIP

i

SPINACH BALLS
2 pkg. chopped, frozen
spinach
2 c. Pepperidge Farm
herb stuffing
2 large onions, finely
chopped

3/4 c. melted butter
1 tsp. pepper
1/2 c. Parmesan cheese
1 Tbsp. garlic salt
1 tsp. pepper
6 eggs, slightly beaten

Mix all above ingredients together (thaw and
drain spinach). Form into walnut-sized balls. Place on
well-greased cookie sheet and freeze. Store in plastic
bag. When ready to serve, bal1:e at 350 degrees
straight from freezer for 2Q-25 minutes, until firm but
not hard. Very good for . parties.
Leona Sorenson
STUFFED MUSHROOMS
1 lb. fresh mushrooms

1/2 lb. Italian sausage

Pull stems from mushrooms. Wash and place
mushrooms on a cookie sheet. Stuff each mushroom and
put in a 350-degree oven for 45 minutes. Serve plain
or with a tangy tomato sauce.
Janet Mate

-58-

1 ( 8 oz. ) pkg. cream
cheese
1/2 c. mayonnaise
1/2 c. sour half and
half

4 green onions (tops and
all) , minced
2 tsp. dill weed
2 tsp. chopped parsley
2 tsp. Beau Monde seasoning

Mix ingredients well and chill. Serve with raw
vegetable relishes.
Karen Tyler
DUNKING SAUCE
2 Tbsp. vinegar
1 c. mayonnaise
1 Tbsp. parsley
1/2 tsp. dry mustard
1 Tbsp. grated onion
1/4 tsp. garlic salt
3 hard-boiled eggs, sieved
1/2 tsp. Tabasco sauce
1 Tbsp. anchovy paste (optional)
Mix all ingredients thoroughly and chill. Serve
with raw vegetables cut for dunking. Makes 2 cups.
Marian Wasmund

202-0

-59-

Twin Lakes, WI

,: .

'

FRESH VEGETABLE DIP
1 c. mayonnaise
1/2 c. ~our cream
1/2 c. grated Swiss
cheese
salt

MARGIE'S FAVORITE DIP

garlic salt
Accent
parsley flakes
chives

2 ( 8 oz.) pkg. cream
1 T bsp. grated onion
cheese, softened
dash or two of milk
1 large jar chipped dried beef (Armour)

Slice the chipped beef into medium pieces. In
mixing bowl whip cream cheese until light and fluffy.
Depending on how thick you want this, either for a
spread or a dip, depends on how much milk you
should add. Just add a little milk at a time. Add
onion and beef. Serve with Cocktail Rye bread or
crackers. This can be made ahead of time, just freeze
it!
Darlene Sanew

Combine the above ingredients and season to
taste. May also be used as a chip dip.
Grace Kunz
HOT VIRGINIA DIP
1 c. pecans, chopped
2 tsp. butter

16 oz. cream cheese,
softened
4 Tbsp. milk

5
1
1
4

oz. dried beef, minced
tsp. garlic salt
c. sour cream
tsp. onion, minced

SHRIMP DIP

16 oz. cream cheese,
softened
1/2 Tbsp. onion, grated
1 tsp. lemon juice
1 c. medium shrimp, cut in

Saute pecans in butter. Reserve. Mix all inthoroughly. Place in 1 1/2-quart baking
d1sh, top with pecans. Chill until serving time. Bake
at 350 degrees for 20 minutes. Serve hot with
crackers or small bread sticks.
Betty Masters
g~edients

1 hard-boiled egg,
chopped fine
1 tsp. lemon juice
1/4 c. Parmesan cheese
1 envelope Italian dressing

mix
Just blend all ingredients together and chill.
Dip with fresh carrots, celery, zucchini, green
peppers, cauliflower, radishes, etc.
Jan J arincie

j

J, '

Mix first 6 ingredients well. Serve on Ritz
crackers·
Betty Masters

IT ALlAN TUNA DIP
1 ( 8 oz. ) carton sour
cream
1/2 c. mayonnaise
1 (6 oz.) can tuna,
drained

3 Tbsp. chutney, finely
chopped
2 dashes curry powder
Ritz crackers
several pieces

SPINACH DIP

•..
..
IIIII
...

2 c. Hellmann's mayonnaise
1 c. chopped frozen
spinach, thawed and
drained
1 tsp. salt

1/2 c. green onions or
chives (or 2 Tbsp. dry
minced onion)
1/2 e. parsley (fresh) or
1/4 c. dry
dash pepper

Mix all ingredients and chill before serving.
Serve with fresh raw vegetables.
Lynn Wilks

i

i

-60-

202-0

-61-

Twin Lakes, WI

BRANDY SLUSH

PATIO PUNCH

1 (12 oz.) can frozen

1 c. sugar

orange juice
1 qt. pineapple and
grapefruit juice

5 c. hot water
2 c. brandy

1 ( 8 pack) ginger ale

Dissolve sugar in hot water and add fruit juices
and brandy. Freeze. Fill glasses 1/2 full of frozen
slush. Fill to top with ginger ale.
Linda Winnegar
FROTHY PUNCH
1/2 gal. cranberry juice
1 (12 oz.) can frozen
concentrated orange
juice

1 qt. orang·e sherbet
1 qt. ginger ale
3 qt. white soda or 7-Up

1 pt. pineapple juice

Mix cranberry juice, pineapple juice, ginger ale
and 7-Up. Add frozen orange juice concentrate and
orange sherbet by ice cream scoopfuls. Mix slowly. If
desired to thin, add tray of ice cubes (crushed).
Barbara Stevens
INSTANT HOT CHOCOLATE
10 2/3 c. dry milk
powder ( 8 qt. box)
1 3/4 c. Creamora or
Coffee-mate ( 6 oz. jar)

-

3 2/3 c. Nestle's Quik
(16 oz. box)

1 c. powdered sugar

Mix in large bowl all ingredients. Store in
tightly-covered container. Use 1/3-1/2 cup mix to
1 cup hot water. (Fill cup or mug 1/3-1/2 full, add
hot water and stir.) Makes enough to fill two 2-pound
coffee cans.
Barb Rietz

•..
•
•
•
•
••
Ill

A pretty drink with lots of sparkling fruit
flavor.

1 (6 oz.) can frozen
orange juice concenKool-Aid
trate
envelope strawberry
1 (6 oz.) can frozen
Kool-Aid
lemonade concentrate
c. sugar
1 qt. ice cubes
qt. cold water
(1 pt. 12 oz.) bottle ginger ale, chilled (3 1/2 c.)

1 envelope cherry

1
2

2
1

Combine drink powders (Kool-Aid) and sugar.
Add frozen concentrations. Chill until serving time.
Pour over ice cubes. Pour ginger ale slowly down the
side of the bowl. Makes about 4 quarts.
Marilyn Olson
PUNCH
1 qt. 50-50
1 ( 6 oz.) can frozen lemon
1 can Hawaiian Punch
JUICe
1 ( 6 oz. ) can frozen orange juice
Mix ingredients and chill well.
Variations: Freeze a ring of fuit cocktail and
Hawaiian Punch or use ice cubes. Add sliced oranges.
Vodka or Cold Duck may be added if you want it.
Carol Ludwig

********

l

The human touch is one of the
greatest assets that one can have. You
meet some people, and immediately you
feel their warmth of mind or heart.

Ill
-62-

202-0

-63-

Twin Lakes, WI

-

MEATS

MEAT
Beef
Standing Rib 6-8 lb.
Less than 6 lb.
Rolled Ribs
Rump
Rolled
Standing
Lamb
Leg
Rolled Shoulder
Shoulder
Veal
Leg
Shoulder
Rolled and Boned
Pork
Loin
Fresh
Smoked Pork
Ham (New Style}
Ham (New Style} Half
Ham Butts
POULTRY

,··..:

Chicken
Stuffed 3-4 lb.
4-5 lb.
over 5 lb.
Turkey
8-10 lb.
10-14 lb.
14-18 lb.
18-20 1b.
Goose
10-12 lb.
Duck
4-6 lb.

300-325°

Time in Minutes
per Pound
Rare
Medium
Well Done
Rare
Medium
Well Done
Rare
Medium
Well Done

Time in Min.
per Pound
Started Cooking ,
from Frozen State

20-30
25-35
30-40

43
47
55

26-33
34-40
40-50
32
38
48

55
60
65
53
57
65

300-325°
300-325°

25-35
25-40

55
50

300-325°
300-325°
300-325°

30-35
40-45
30-35

40-45
40-45
40-45

3000
300°
3000

25-30
25
40-45

40-45
40-45
40-45

300-325°
300-325°

POULTRY

SWEET 'N SOUR HOT DOGS

ROASTING CHART
Set
Temperature

&

350°
350°

35-40
30-35

300°
3000
300°

15-25
20-25
35-45

325-350°
325-350°
325°

40-48
35-40
30-35

325°
300-325°
300-325°
30'0-325°

20-30
20-24
15-20
13-19

325-350°

25-30

325-350°

20-30

'1 1/2 lb. hot dogs,
steamed and cut into
l-inch chunks
1 (No. 2) can pineapple
chunks
1/4 c. brown sugar
2 Tbsp. cornstarch

1 Tbsp. soy sauce
1/2 tsp. salt
3/4 c. green pepper strips
1/4 c. thinly-sliced omon
2 firm tomatoes , chopped
2 cans chow mein noodles
1/4 c. vinegar

iI
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Drain pineapple, reserving syrup. Combine
brown sugar and cornstarch. Add pineapple syrup,
vinegar, soy sauce and salt. Cook and stir over low
heat until thick. Pour over hot steamed hot dogs and
let stand 10 minutes. Add green pepper, onion, pineapple and tomatoes. Cook 2-3 minutes. Serve over
chow mein noodles.
Donna Walag

********

j

I1 .r•
·.!

I:
i
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11

50-55
50-60

GOOD BUY ON GROUND BEEF?

Shape the beef into patties and freeze
several hours on a cookie sheet. When
frozen solid, stack the hamburgers in a
1-pound coffee can with a tight fitting
lid. Return to the freezer. Take out
only as many as you need at one time .11

202-0

-65-

Twin Lakes, WI

~0

j

SPAGHETTI SAUCE - MEAT
(My Recipe)
1/2 lb. sliced bacon, cut
in 1/4 inch strips
2- 3 1b. ground beef
4 garlic sections, cut fine
2 I 3 c. diced onion
2/3 c. diced green pepper
2 Tbsp. salt or to taste
1/2 tsp. pepper
1 ( 8 oz.) can mushroom
pieces

2/3 c. cream sherry wine
1 Tbsp. oregano (more if
desired
1 Tbsp . parsley flakes
1 Tbsp. sweet basil
1/2 tsp. ground cloves
2/3 c. brown sugar
1/2 c. dark molasses
1 gal. coarsely-chopped
tomatoes

In 5-quart size roast pan but bacon; fry. Add
garlic and onion, stirring so as not to burn. Next add
ground beef; keep stirring until pink disappears .
Season with salt, pepper, oregano, cloves, parsley
flakes and sweet basil. Add mushroom pieces, green
pepper and sherry wine. Cover; simmer on medium
low heat for 2 0 minutes. Remove cover, . adding tomatoes, brown sugar and molasses. Mix thoroughly and
bring to boil, stirring so it won't scorch. Lower heat
so mixture simmers. Test taste for degree of spice and
sweetness. Adjust to your taste. Cover and simmer 30
minutes or more. Always taste better the second day.
Can be frozen. Serve over buttered spaghetti, noodles
or macaroni topped with grated Parmesan cheese. Very
good.
Barbara Stevens

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••
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SMOKED PORK DINNER
1 (2-2 1/2 lb.) smoked
boneless pork butt
prepared mustard
onion slices

whole cloves
1 can vacuum-packed sweet
potatoes
1/2 c. brown sugar

Place meat in deep kettle and cover with cold
water. Bring just to boiling; reduce heat and simmer
(do not boil) about 1 hour per pound or until tender.
Lift from water. Make 5 diagonal slashes 3 I 4 way
through meat; spread cut surfaces with mustard; insert
onion slice in each slash. Spread top of meat with
mustard and stud with cloves. Arrange sweet potatoes
around meat. Sieve brown sugar (or use liquid brown
sugar) over meat and potatoes. Bake in moderate
350-degree oven 30 minutes or until meat is glazed and
potatoes are hot. Carve pork in thin slices. Makes 8
servings.
Darlene Carr
SIZZLE BUDGET STEAK
1/4 c. vinegar
2 Tbsp. Worcestershire
sauce

2 Tbsp. oil
2 tsp. meat tenderizer
chuck steak

Mix oil, vinegar, Worcestershire sauce and
tenderizer. Pour over steak and let stand at room
temperature for 30 minutes, turning once or twice.
Broil or grill.
Barb Rietz

********

"Those who bring sunshine to
the lives of others cannot help but bring
it to themselves. 11

-66-

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i

202-0

-67-

Twin Lakes, WI

·~I

'

POT ROAST

SAUCY SIRLOIN SURPRISE
1 1/2 lb. boneless sirloin
steak (1 inch thick)
2 Tbsp. shortening
1 can mushroom soup
3/4 c. water

2 Tbsp. sherry

4 lb. pot roast

1 clove garlic, minced
1 bay leaf
1 ( 9 oz.) pkg. frozen

2 Tbsp . cooking oil

2 c. water
2 medium cans whole
tomatoes
3 tsp. salt
1 1/2 tsp. pepper

whole green beans

Trim fat from meat; cut into l-inch cubes.
Brown
meat
in shortening; pour off fat. Add remainin<Y
•
•
b
mgred1ents except beans. Cover, cook over low heat
one hour; stir often. Remove bay leaf. Chill overnight.
In skillet combine meat mixture and beans. Cover; cook
over low heat 15 minutes or until beans are tender.
Stir occasionally. Serves 4.
Wanda Dohse

2 tsp. chili powder
2 bay leaves
1 tsp. thyme
1 large onion, quartered
1/4 c. sherry
parsley

Dredge roast in flour and brown in cooking oil.
Add all ingredients and simmer for 2 1/2 hours,
covered. Serve in sauce surrounded by parsley. Serves
4-6.
Joann Masters
PORK CHOPS WITH CORN DRESSING

ROUND STEAK WITH RICE
Dressing:
1 lb. round steak, cut
into 1/4-inch strips
1/4 c. soy sauce
1 Tbsp. cornstarch
1 Tbsp. dry sherry
1 tsp. sugar

I

•,

1 I 4 tsp. Accent
4 Tbsp. oil
1/2 tsp. salt
6-8 oz. mushrooms
(optional)
1 I 4 c. diced onion
(optional)

4 slices white bread
soaked and shredded
1 egg
1 small onion, cut fine

Salt 4 pork chops about 1 hour before preparing. Turn chops in flour and brown on both sid~s.
Put in open pan and place about 1 tablespoon dressmg
on each chop. Bake 1 hour in 350-degree oven.
Phyllis Kaskin

Mix together first 6 ingredients. Set aside. Put
2 tablespoons oil in skillet; add salt and mushrooms,
brown and take out. Add rest of oil and brown onion.
Add beef mixture and mushrooms. Stir over high heat
until beef is browned. Simmer, covered, over low heat
for 20-30 minutes. Serve over rice.
Katy Pryor

********

"A true friend is the best possession. n

-68-

1 can cream-style corn
1/4 green pepper, cut fine
pinch salt

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202-0

-69-

Twin Lakes, WI

NORWEGIAN MEAT BALLS
2 lb. ground beef
1 I 2 lb. ground pork
1 medium onion, diced
2 Tbsp. butter
1 c. milk, scalded
2 c. bread cubes

2 beaten
1/8 tsp.
1/8 tsp.
1/8 tsp.
salt and

eggs
nutmeg
allspice
ginger
pepper to taste

Saute onion in butter until clear. Pour
scalded milk over bread cubes and cool. Add beaten
eggs to bread cubes. Add all ingredients to meat and
mix; knead very 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: (My own personal preference.) Add
1 ( 10 3/4 oz.) can cream of mushroom soup to the
gravy and 1 teaspoon poultry spice to other spices.
Yields about 45 meat balls. This recipe may be
doubled for a crowd or make tiny meat balls for
hers d 1oeuvres.
Genevieve Dearth
NO-PEEK CHICKEN
1 3/4 c. quick cooking
rice
1/2 c. water
6 chicken breasts or
1 whole chicken, cut up
1 can cream of chicken
soup

1 can cream of mushroom
soup
1 can cream of celery soup
1 small can mushrooms,
cut up (optional)
1 pkg. onion soup mix

LIVER STROGANOFF
1 lb. liver, cut in
1/2 strips
1 lb. sliced bacon, cut
in 1/2 strips

Put bacon in large frying pan and fry. Mix
flour and onion soup mix with 2/3 shakes black
pepper. Peel and slice onions; set aside. Dredge strips
of liver in flour mixture and brown in bacon
turning with spatula or pancake flipper. Mix remaining
flour mixture with water as for gravy. Add one to two
cups water to liver. Bring to boil and thicken with
flour mixture. Put onion rings on top and cover. Put
in 325-degree oven for one hour or on top of stove
to simmer. Serve over noodles, rice, mashed potatoes
or dumplings.
Barbara Stevens
IT ALlAN BEEF SUPPER
1 lb. ground beef
1 tsp. salt
1 ( 8 oz. ) can tomatoes
3/4 c. water

1 (10 oz.) pkg. Birds Eye
Italian style vegetables
in seasoned sauce
1 c. Minute rice

Brown beef in skillet; add salt, tomatoes, water
and vegetables. Bring to a full boil, separating
vegetables with a fork and stirring until sauce cubes
are blended. Cover and simmer for 2 minutes. Bring
to a boil, stir in rice. Cover, remove from heat and
let stand 5 minutes. Makes 4 servings.
Joann H. Masters

Place rice in 9 x 13 x 2-inch baking pan.
Pour water over rice. Plac·e chicken parts on top.
Combine the undiluted soups and add mushrooms.
Pour on top of chicken and rice. Sprinkle onion soup
mix on top. Cover with foil. Bake at 325 degrees for
2 1/2 hours.
Charlotte Petges

-70-

1 c. flour
1 pkg. dry onion soup mix
3-4 large onions, sliced

********
11 Wade into a new recipe as you do
a new adventure .... with high anticipation!"

202-0

-71-

Twin Lakes, WI

-

HOMEMADE HAMBURGER SUMMER SAUSAGE
2 lb. ground beef (or

1/8 tsp. garlic powder
1 Tbsp. mustard seed
3 Tbsp. Morton's Tender
Quick meat cure
1 Tbsp. whole peppercorns
(optional)

venison)
1 c. water
1 1 I 2 tsp. liquid smoke
1/2 tsp. onion powder

Mix together the water and seasonings. Add
meat and mix well, using your hands to knead
seasonings into ground meat. Shape into one large
roll or two small rolls. Wrap in foil, placing shiny side
next to the meat. Refrigerate 24 hours. Punch holes
in bottom of foil with fork and place on rack over a
pan in the oven. Bake at 325 degrees for 1 1/2
hours to 2 hours. Cool and slice to serve.
Fay Schaal
GRILLED CHUCK ROAST
1 chuck roast (2 inches
thick)
meat tenderizer

salt and pepper
Accent

Rub roast with tenderizer, salt, pepper
and Accent
Marinade:
1 c. oil
2 Tbsp. lemon juice
4 Tbsp. A .1. sauce

FRENCH BEEF STEW

2 Tbsp. dry mustard
3/4 c. dry vermouth
1/2 tsp. garlic powder

Place meat in shallow pan; pour marinade over
meat and marinate 2-3 hours, turning periodically.
Broil 15 minutes on each side for medium-rare.
Lillian Dahme

-72-

•..
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•
••
•..
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i

2 1/2 lb. lean stew
meat, cubed
4 potatoes, peeled and
quartered
4 carrots, cut in chunks
4 stalks celery, cut in
chunks
2 medium onions, chopped
1 (28 oz.) can stewed
tomatoes

1 (16 oz.) can cut green
beans
1/2 (10 3/4 oz.) can beef
consomme
1/2 c. white wine
1 c. croutons
1/4 c. Minute tapioca
1 Tbsp. brown sugar
salt and pepper
1 bay leaf

Place all ingredients in 4-quart casserole pot.
Stir gently to mix. Cover and bake at 250 degrees
for 6 to 7 hours. Remove bay leaf. Serves 4 to 6
people .
Lynn Smith
FAST AND EASY MEAT BALLS
1 lb. ground beef
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion

1 c. oatmeal
1 can tomato soup
1/2 c. brown sugar

3 Tbsp. lemon juice

'

Mix first 5 ingredients well and shape into
l-inch balls. Place into 2-quart casserole. Make sauce
from the soup, sugar and lemon juice. Pour over
meat balls. Cover. Bake in 300-degree oven for 2
hours.
Joann H. Masters

202-0

-73-

Twin Lakes, WI

.....
DELICIOUS BEEF ON BUNS
1 (7-9 lb.) roast (can

be chuck roast or
other cut)

I

1 pkg. dry onion soup mix

3 c. bite-sized celery

5 beef bouillon cubes
3 1/2 c. boiling water

1 c. water
1/2 c. chicken stock
1/2 Tbsp. chop suey
sauce
2 c. cut (cubed) onions

Bake roast at 275 degrees for one hour. Mix
together remaining ingredients; pour over meat and
bake at 325 degrees for three hours or more. Take
apart with two forks, discarding the fat and bones.
At this point you can freeze the meat to prepare
later, or cook in oven for one hour more, or in a
Crock-Pot for two hours. If you freeze the meat.
cook it when taken out of the freezer. Serve hot on
buttered hamburger buns. A good dish to prepare
in advance for company or a cook-out.
Clara Sundfor
CHILI FOR HOT DOGS
1 lb. ground beef
1 medium onion, chopped
fine
1 clove garlic, chopped
1 Tbsp. paprika

CHICKEN CHOP SUEY

2 T bsp . chili powder
1 1/2 tsp. salt
1 I 2 tsp. black pepper
1/4 tsp. ground red
pepper

Place all ingredients in a saucepan; cover with
cold water. Bring to a boil and using a potato masher,
break up the beef into small pieces. Continue cooking
slow until thick, about 1 to 1 1/2 hours.
Lillian Dahme

2 1/2 c. cubed, cooked
chicken
1 I 4 tsp. seasoned salt
1/2 tsp . garlic salt
1/2 c. cut-up fresh
mushrooms
1-2 Tbsp. flour

In large kettle put celery, water, chicken
stock and soy sauce. Steam for 10 minutes. Add
onions and steam another 10 minutes. Add chicken
and steam another 10 minutes. Add seasonings and
fresh mushrooms. Mix in flour to desired thickness.
Serve over rice. Serves 8-10.
Ruth Bjerning
BLENDER MEAT LOAF
1 1/2 lb. ground beef
2 eggs

2/3 c. milk
11/2tsp. salt
1/2 tsp. pepper
1 medium onion, quartered

1 medium carrot, cut into
small pieces
1 stalk celery, cut into
pieces
3 slices bread
1/4 lb. Cheddar-type cheese

Combine all ingredients except ground beef in
blender. Blend well. Add to ground beef. Mix well.
Put into greased casserole and bake at 350 degrees
for 1-1 1/4 hours.
Susan Magnuson

!

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"When you make two people happy,
one of them is apt to be you! "

-74-

BEEF STROGANOFF
1 round steak, cut in
strips
1 medium onion, sliced
thin
1 stick butter or margarine

1 can or fresh mushrooms,

sliced
1 can beef bouillon
1/2 pt. sour cream
1/4 c. flour
egg noodles

Saute mushrooms and onion in butter; add meat
and brown. Lower heat and add flour; stir. Slowly add
bouillon, stirring as you pour. Simmer for 30-45
minutes until meat is- tender. Turn off heat and allow
boiling to stop. Add sour cream; heat 5 minutes. Serve
over noodles.
Darlene Sanew
202-0
-75- Twin Lakes, WI

BEEF RAGOUT
BARBECUED CHUCK ROAST
2-3 lb. boneless pot
roast, cut in chunks
and trimmed of fat or
stew meat
2 Tbsp. instant tapioca
1/2 sweet onion, sliced
thin

1 c. tomato-vegetable
juice (V-8)
1 Tbsp. dry onion soup mix
1 tsp. salt
2 T bsp. sweet vermouth
1/4 lb. sliced mushrooms
noodles, rice or mashed
potatoes

Place meat in ovenproof casserole. Sprinkle with
tapioca. Add onion, juice, onion soup mix, salt and
vermouth; mix. Cover. Bake at 250 degrees for 4-4 1/2
hours. Add mushrooms, cover and bake another 15
minutes. Serve over noodles, rice or mashed potatoes.
Makes 6-8 servings.
Sue Johnson
BARBECUE BEEF
beef brisket, meaty
soup bones - shank,
chuck roast
1 c. cut-up celery
1 c. chopped onion
1 pt. Open Pit barbecue sauce

1 pt. Hunt's tomato sauce
(herbs , if choice)
1 Tbsp. salt
1/2 tsp. pepper
112 c. brown sugar or to
taste
1 Tbsp. dry mustard

Brown meat in hot fat in large roasting pot.
Add a quart of so of water with celery, onion, salt
and pepper. Simmer, covered, for 2-3 hours. Let cool
slightly. Remove meat from liquid (retaining liquid).
Remove meat from bones and slice to 1/2 inch thickness. If necessary, pull apart. Combine with barbecue
sauce, tomato sauce, brown sugar and dry mustard.
Return to heat and simmer for 1/2 hour or longer.
Add stock water, thin if too thick. Also sweeten to
your taste. As usual, tastes much better (like stew)
if left to set overnight (refrigerated of course). Serve
on warm buns. Yummy! Can be frozen.
Barbara Stevens

•

6 lb. chuck roast
1 ( 14 oz.) bottle catsup
2 1/2 bottles of water
(use catsup bottle)
1/2 c. vinegar
1/2 c. brown sugar

1/4 c. Worcestershire
sauce
2 Tbsp. salad mustard
2 squirts lemon juice
8 sticks celery
1 large onion

Put roast in small roaster. Mix all ingredients
and put over roast. Cover and. bake at 325 degrees
until meat is done. When meat 1s done, cut up and
leave in sauce.
Shirley Thurin
APPLE PUDDING
(To Serve With Meat or Poultry)
1/4 lb. soft butter or
margarine
1/2 c. sugar
1/2 tsp. vanilla
2 eggs , beaten
1/2 tsp. salt

1/2 tsp. baking powder
3/4 c. flour, sifted
1 can pie apples
crushed corn flakes
melted butter or margarine

Mix first 5 ingredients with electric mixer. ~dd
sifted flour and baking powder. Add apples and ~t1r
in gently. Pour into 8 x 8-inch greased pan .. Sprmkle
crushed corn flakes generously over top. Dr1zzle
melted butter over top. Bake at 350 degrees 45
minutes to 1 hour.
Dorothy Ascher

********

THE PERFECT GIFT FOR ALL
OCCASIONS -- THIS COOKBOOK!

.

-76-

j
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202-0

-77-

Twin Lakes, WI

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i

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...

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PIES, PASTRIES & DESSERTS
HELPFUL HINTS
When baking f~uit piss, cut holes in the upper crust with a thimble,
place crust on p-ie. Ti;2 holes will become larger, then place the little
round circles c1ad ~·, place. 1·1akes pies very decorative and serves for
the steam and juice ope~ings.
Make youl" two ;;rust pies the night before you need them. Put in refrigel"atol' overnight.
In the morning take from refrigerator, let pie
warm to room temperature. if in glassware, so the glass won't break.
Bake as usuo1.
Put Cl"eam or m·i 1k on top of two crust pies for a nice brown pie.
Put a layer of marshmallows in the bottom of a pumpkin pie, then add
the f·i 11 i ng. You \~ill ha VG a nice topping as the marshma 11 ows wi 11 come
to the top.
Cut drinking straws into short lengths and insert through slits in
pie crusts to prevent ju·ice from running over in the oven and permit
steam to escape.
General
--Rubbing alcohol will remove ball-point pen ink marks.
Candles chilled for 24 hours in refrigerator will burn longer and not
drip.
Baking soda on a damp c 1oth wi 11 remove grime and grease from g'l ass on
oven door.
Window cleaner ~~·ill clean and pol ish exterior of appliances - stove,
refrigerator- also small appliances, taps, etc.
Mixture of half salt and hot vinegar rubbed on brass will clean and
polish.
To re-smooth Teflon pans, boil for 5 to 10 minutes in the pan, a mixture of 1 cup water, 2 tablespoons baking soda, 1/2 cup liquid bleach.
Wash in suds and rinse thoroughly. Then before using, wipe the surface
with salad oil.
To remove gum from hair, rub a plain chocolate bar ·in hair- then wash.
.
A cloth wrung out of a solution of 1 tablespoon cornstarch dissolved in
one quart of water, will make windows and mirrors sparkle.
[ ~
Cold tea, coffee grounds, or egg shells make a good fertilizer for
hC'use plants and acts as an insecticide too.
Try waxing your ashtrays. Ashes won't cling, odors won't linger and
en
then can be wiped clean with a paper towel or disposable tissue. This saves
kHI! daily 1vashing.
.
~~
Stamp a few moth balls into the ground near flower beds to keep dogs
1- ld away.
~:
Cornstarch has tv1ice the thickening quality of flour. For 1 tablespoon
L ld of cornstarch 2 tablespoons flour are needed.
.o
To save mess in making bread or graham cracker crumbs, place in plastic.
~Ill bag and roll with rolling pin.
ii:
Add a 'I ittl e sa 1ad oi 1 in when you cook macaroni and spaghetti and it
will not boil over Ol" stick.

AMBER APPLE PIE
1 1/2 c. coarsely-chopped
1 (3 oz.) pkg. lemonand peeled apples (about
flavored · gelatin
2 medium)
2 Tbsp. sugar
1/2 c. chopped pecans
2/3 c. boiling water
(or walnuts)
1/4 tsp . cinnamon
1 (9 inch) baked graham
1/8 tsp. nutmeg
cracker crust, cooled
2 c. ice cubes
1 ( 8 oz.) container frozen whipped topping, thawed
Dissolve gelatin and sugar completely in boiling
water; stirring three minutes. Add spices and ice
cubes. Stir constantly until gelatin is thickened, about
two to three minutes. Remove any unmelted ice. Using
wire whip, blend in whipped topping; then whip until
smooth. Fold in apples and nuts. Chill, if necesary,
until mixture will mound; then spoon into pie crust.
Chill for 2 hours.
Mrs. Lucille Shilkaitis
ANGEL PIE
3 Tbsp. water
1/2 pt. whipped cream
1/2 c. sugar
sweet
chocolate
1 pkg. German's

2 egg whites

Beat egg whites until stiff; add sugar gradually.
Beat until stiff. Put into greased pie pan and bake at
275 degrees for 1 hour. Cool.
Melt chocolate with water; cool and fold into
whipped cream. Pile into baked mixture and put into
refrigerator. Let stand several hours before serving.
Can add nuts on top.
Janet Pickering

Vinegar
A bowl of vinegar placed in a stuffy or smokey room will absorb tobacco
smoke or smell of paint, and keep the air fresh.
A little vinegar boiled on the stove will absorb cooking odors.
Milk
-.-Rinse pan witil cold water before heating milk in it to pt'event sco1·ch1ng and make cleaning easier.
. . To mu'-e sour· milk from sweet milk, add 1 tablespoon vinegar or lemon
JUlCe to 1 cup sweet milk. Let stand a fe~J minutP<:.
-

; '

202-0

-79-

Twin Lakes, WI

Ll1 ______
\

1-2-3 PASTRY

One Crust Pie or Baked
1 c. plus 2 Tbsp. flour
1/2 tsp. salt

Shell (8 or 9 inch):

1/3 c. oil
2 Tbsp. water

Two Crust Pie ( 8 or 9 inch) :
1 3/4 c. flour
1 tsp. salt

1/2 c, oil
3 Tbsp. water

Combine ino·redients for desired crust; roll
between two sheet~ of waxed paper. Preheat oven to
450 degrees for one crust pie; 425 degrees fo~ two
crust pie. Bake 12-15 minutes for one crust p1e.
Barbara Siebman
CHERRY - BANANA PIE
1 ( 9 inch) baked pie shell
1 ( 16 oz.) can pitted
red tart cherries
1 c. sug·ar
3 Tbsp. cornstarch

..
-".
-

Bake pie shell. In saucepan mix. ct:erries with
liquid, sugar and cornstarch. Cook, s.t1rrmg. constantly, until mixture thickens and bmls: ~011 .and
stir one minute. Stir in butter; cool. Stir m cmnamon
and almond extract.
Slice bananas in layers into baked pie shell.
Pour filling over banana slices; chill until set. If
desired, garnish top of pie with whipped cream and
banana slices.
Katy Pryor

********

-80-

1 (8 oz.) pkg. cream

cheese, soft
1 (14 oz.) can Eagle
Brand sweetened condensed milk
1/3 c. lemon juice, fresh
chocolate curls (optional)

peppermint candy (optional)
1/2 c. green creme de
men the
1/4 tsp. mint flavoring
1 ( 8 oz.) container Cool
Whip
1 Johnston 1 s chocolate
crust (already made)

In a large mixing bowl beat cream cheese until
softened, light and fluffy. Slowly add condensed milk
beating until smooth. By hand stir in lemon juice and
creme de rnenthe and mint. Fold in Cool Whip. Lightly
pile in crust. Decorate with chocolate curls and
peppermint candy, if desired.
Darlene Sanew

1 Tbsp. butter
1/2 tsp. cinnamon
1 tsp. almond extract
2 medium bananas

!!Prepare in youth for your old age.

GLORIOUS GRASSHOPPER PIE

tt

STRAWBERRY FRESH PIE

•
..
•
•II
II

1 ( 4 serving size) pkg.
Jell-0 brand vanilla
flavor pudding and
pie filling
1 (3 oz.) pkg. Jell-0
brand strawberry
flavor gelatin

2 c. water
1 tsp. lemon juice
1 1/2 c. prepared Dream
Whip whipped topping
1 c. sliced strawberries
1 ( 9 inch) baked pie
shell, cooled

Combine pudding mix, gelatin, water and
lemon juice in a saucepan. Cook and stir over
medium heat until mixture comes to a boil. Pour into
a bowl and chill until thickened. To hasten chilling,
place bowl of pudding mixture in larger bowl of ice
and water, then stir until thickened. Fold in whipped
topping, blending well. Stir in strawberries. Pour
into pie shell and chill until set, 1 'to 2 hours.
Garnish with additional whipped topping and strawberries.
Marilyn Olson

202-0

-81-

Twin Lakes

3

WI

-

BASIC PUDDING TORTE

BAKED RICE PUDDING

2 eggs , slightly beaten

2/3 c. Minute rice
2 3/4 c. milk
1/3 c. sugar
1/2 tsp. salt
1/3 c. raisins

1 tsp. vanilla

1/4 tsp. nutmeg
1 I 4 tsp . cinnamon

Combine first 5 ingredients in saucepan. Bring
to a boil, stirring frequently. Reduce heat, simmer
10 minutes, stirring occasionally. Mix remaining ingredients in 1-quart casserole. Slowly stir in rice mixture.
Mix welL P1ace in pan of hot wate-r and bake at 375
degrees for 20-30 minutes or until center is set. Cool
at least one hour before serving. Makes 6 servings.
Debbie Smith
BANANA SPLIT SUNDAE DESSERT
2 c. graham cracker·

2 ( 3 oz. ) pkg. instant
crumbs
vanilla pudding
6 Tbsp. margarine or
3 c. milk
1 ( 9 oz.) container nonbutter
3 thinly-sliced bananas
dairy whipped topping
1 (20 oz.) can crushed pineapple , drained
Combine softened butter and graham cracker
crumbs. Press in bottom of 9 x 13-inch pan. Place
banana slices over graham cracker crust and top with
drained, crushed pineapple. Mix vanilla pudding with
milk and prepare according to package directions. Let
stand for several minutes to thicken, then spread .
over pineapple. Spread whipped topping over pudding
layer and garnish with chopped nuts and maraschino
cherries, if desired< Keeps for several days in the
refrigerator. Serves 12 to 16.
Marilyn Olson

********

1 1/2 c. chopped nuts
3/4 c. margarine
1 1/2 c. flour
2 containers Cool Whip
1 c. powdered sugar
1 (8 oz.) pkg. cream
cheese

1 (6 oz.) pkg. instant
pudding
3 c. cold milk
additional chopped nuts
curled sweet or semi-sweet
chocolate

Preheat oven to 375 degrees. Mix first three
ingredients well. Spread in 13 x 9-inch pan and bake
for 15 minutes. Cool.
Cream the cheese, add powdered sugar and
mix well. Fold in 1 1/2 cups Cool Whip. Spread on top
of baked crust. Mix instant pudding and milk. When
thick and smooth, spread on top of cheese layer.
Spread remaining Cool Whip on top of pudding layer.
According to flavor of pudding used, sprinkle nut
meats or shredded chocolate, or toasted coconut on
top of Cool Whip. Chill at least 4 hours before serving.
Nice to be made ahead of time.
Barbara Stevens
BLUEBERRY DESSERT
Crust:
16 graham crackers
1/4 c. melted butter

1/2 c. powdered sugar

Mix together and pat into 9 x 13-inch pan.
Filling:
2 whole eggs
1/2 c. sugar

1 (8 oz.) pkg. cream
cheese

Beat filling ingredients well. Pour over
cracker mix. Bake 20 minutes at 350 degrees. Spread
instant blueberry mix over filling. Chill. Add whipped
cream if desired.
Note: Other fillings can be substituted for
blueberry.
Brenda Berger

nvariety is the best culinary spice . "

-82-

202-0

-8 3-

Twin Lakes, WI

CRANBERRY DESSERT

CHOCOLATE DESSERT
Crust:
1 c. plain flour

1 recipe of graham
1/3 c. lemon JUice
cracker crust
1/2 tsp. vanilla
1 ( 14 oz.) can sweet1 ( 1 lb.) can whole cranened condensed milk
berry sauce
1 ( 8 oz.) pkg. cream cheese, softened

1/2 c. margarine (1 stick)
1 c. chopped pecans

Mix and press into 9 x 13-inch pan. Preheat
oven to 350 degrees. Bake crust 20 to 25 minutes.

Put all ingredients except crust and cranberries in blender; blend until smooth. Add cranberries and blend again. Pour into 8 x 8 x 2-inch pan
which has been lined with the graham eracker crust.
Place in refrigerator-freezer (not chest or uprig·httype freezer, as the dessert will get too hard) for at
least 8 hours. A bout 10 minutes before serving, remove from freezer and dip pan in hot water for about
one minute. Slice into squares.
Wanda Dohse

Filling:
1 large size container
Cool Whip
1 c. powdered sugar

1 (8 oz.) pkg. cream
cheese

Combine 1 cup Cool Whip, sugar and cream
cheese; spread over crust.
Topping:
1 ( 3 oz.) pkg. instant
chocolate pudding

1 ( 3 oz.) pkg. instant
vanilla pudding
3 c. milk

Combine pudding mixes and milk; beat until
thickened. Spread pudding mixture over cream cheese
layer. Spread rest of Cool Whip over all and refrigerate until serving time. Each serving may be
decorated with a cherry or a strawberry if desired .
Elenore Sundby
CHOCOLATE - MINT FREEZER DESSERT
36 Oreo cookies

1 stick butter or margarine, melted

Combine and pat down in 13 x 9-inch pan.
Freeze.
1 I 2 gal. mint ice cream
1 ( 9 oz.) pkg. Cool Whip
1 large jar Smucker's fudge topping
Soften ice cream and spread over cookie crust .
Pour fudge topping over ice cream and spread Cool
Whip over topping. Freeze until ready to serve.
Darlene Sanew

-84-

CREAM CHEESE PUFFS

•
••
IIIII
••
:

4 oz. cream cheese
1 c. flour
1 stick butter or margarine
Blend above ingredients together; make into 2 4
balls. Press into bottom and sides of small muffin tins.
Fill each with Nut Filling.
Nut. Filling:
1 c. brown sugar
1 egg
1 tsp. vanilla

2 Tbsp. melted butter or
margarine
1 c. chopped nuts (pecans
or walnuts

Bake at 350-370 degrees for about 20 minutes
or until edges brown lightly. Remove onto cake rack
to cool. Dust with confectioners sugar while warm .
Leona Sorensen

'

** *** ***

'

11

202-0

Home is where the heart is."

-85-

Twin Lakes, WI

HOT FUDGE SAUCE

FOUR-LAYER DESSERT

2 sq. unsweetened

First Layer:
1 c. flour

1/2 c. chopped pecans
1/2 c. butter

chocolate
2 Tbsp. butter
1 1/8 c. sugar

Cream ingredients and spread in 9 x 13-inch
pan. Bake 15 minutes at 375 degrees. Cool.
Second Layer:
1 ( 8 oz.) pkg. cream
cheese

1 c. powdered sugar
1 container Cool Whip

Combine cream cheese, powdered sugar and

Melt chocolate and butter on low heat; add
remaining ingredients except vanilla. Stir until smooth
and let simmer until it thickens, about 30 minutes.
Stir occasionally. Remove from heat and add vanilla.
This can be kept in a jar for several weeks.
Judy Hildebrandt

1 cup of the Cool Whip; beat. Spread over crust.

I

Third Layer:
2 pkg. Jell-0 instant
lemon pudding

LIME JELLO DELIGHT
1 small can crushed pineapple
3/4 c. chopped pecans

1 large pkg. lime jello
2 c. milk

1 large pkg. cream

cheese

Combine ingredients and mix. Spread over the
cream layer.
Fourth Layer:
chocolate curls

1 ( 13 oz.) can evaporated
milk
1 Tbsp. flour
dash salt
1 tsp . vanilla

remaining Cool Whip

Top dessert with remaining Cool Whip and
chocolate curls.
Koleen Foley
FRUIT COCKTAIL DESSERT
1 (30 oz.) can fruit cock1 c. sugar
tail , not drained
1 1/4 c. flour
1/2 c. chopped walnuts
1 tsp. baking soda
3 I 4 c. brown sugar
1/4 tsp. salt
1 egg
Sift flour, sugar, salt and soda tc:gether; a?d
fruit cocktail and egg. Mix well and put m 9 x ~3-1nch
pan. Mix chopped walnuts and brown sugar; sprmkle
over batter. Bake at 350 degrees for 35 minutes. Serve
with ice cream or whipped topping. Serves 12.
Mrs. Peter C. Jensen

-86-

Dissolve jello according to package, but cut
water 3/4 cup. Soften cheese and drain pineapple
juice (save juice). Beat cheese and juice together.
Beat into slightly-thickened jello. Stir in nuts and
pineapple.
Trudy Smith

1 pt. whipped cream
1 can cherry pie filling

1 c. graham cracker
crumbs

Put marshmallows and milk in saucepan; heat
until marshmallows are melted. Let cool to room temperature. Fold in the whipped cream. Put graham cracker
crumbs in greased 9 x 13-inch pan. Pour half the
marshmallow mixture over crumbs. Pour cherry pie
filling on that and top with remaining marshmallow
mixture. Sprinkle a few more graham cracker crumbs
on top. Refrigerate for several hours or overnight.
Marilyn Olson

202-0

-87-

i
'ii

MARSHMALLOW CHERRY DESSERT
30 marshmallows {or
3 1/2 c. miniature
marshmallows
1/2 c. milk

il

Twin Lakes, WI

\

PINEAPPLE SNow

NORWEGIAN DOUGHNUTS
1/2 c. butter (or 1/2 c.
sour cream and 1/4 c.
butter)
1 c. sugar
1 tsp. vanilla

4 eggs, well beaten
1 heaping tsp. cardamon
1 tsp. baking powder
pinch salt
3 3/4-4 c. flour

Mix ingredients together so dough is easy to
handle. Roll into pretzle shapes by hand and drop into
deep fryer and fry until golden brown. When cool,
sprinkle with powdered sugar if you wish.
Leona Sorenson
ORANGE JELLO
2 small pkg. or 1 large
pkg. orange jello
2 c. boiling water
1 c. fruit juice
1 (No. 2) can crushed
pineapple , drained

1 large can apricot or
peaches , drained and
mashed (put in blender
with 2 Tbsp. juice for
5 seconds)
2 handfuls miniature
marshmallows

Prepare jello, fruit and marshmallows; pour into
9 x 13-inch pan. Let set until firm.
Custard Topping:

1/2 c. sugar
2 Tbsp . flour

1 egg, beaten
2 Tbsp. butter

Cook ingredients for custard until thick; stirring constantly. Let cool and pour over jello. Allow to
set until cold. Add 1 carton Cool Whip or mix 1
envelope Dream Whip according to directions. Put over
custard.
Clara Sundfor

-88-

3 c. cold water
1/2 c. tapioca
1 small can pineapple

••
••
•
••
•
•
•

1 c. sugar
pinch of salt
JUice of 1 lemon
2 egg whites

!

Boil.w~ter, ~:iocaft~·d Salt until transparent,
about 20 m:n~ es ·F ld ~ 0
Ire· Add sugar, pineapple
and lemon JUICe· 0
In egg Whites that have been
beaten until stiff. Beat well about 10 minutes.
Fay Schaal
PISTACHIO DESSERT
1 ( 8 oz.) pkg · cream
2 C3 oz.) boxes instant
cheese
Pistachio pudding
1 c. powdered sugar
3 c. milk
1 ( 9 oz.) container Cool Whip
Crust:
1 c. flour
1/2 c. walnuts

1 stick butter or margarine

.Prep~re crust first by combining flour and
margarme with a pa~try blender. Add nuts and
press into a 9 x 13-u~ch pan. Bake at 325 degrees
for 15 minutes or until slightly golden. Cool.
Beat softened cream cheese with powdered
sugar. Fold in 1/2. container c.ool Whip. Put over
c~oled .crust. Refrigerate 20 minutes. Make pudding
w~th m1lk; spread ove!' .cheese layer. Refrigerate 2 0
mmutes. Sp.read rem.ammg Cool Whip on top. Refrigerate overmght (optiOnal).
Bonnie Jensen

********
nHalf the truth is often a great lie. n

202-0

-89-

Twin Lakes, WI

-

COFFEE CAKE

SHORTCAKE DOUGH
(Easy and Good)
3 egg yolks (save the

whites)
1/2 c. sugar

3 Tbsp. water
3/4 c. flour
1 tsp. baking powder

2 (1 oz.) cakes yeast,
soft
3/4 c. cold milk

2 eggs
2 c. flour
1 c. margarine (2 sticks)

Filling:
Beat egg yolks until lemon color; add sugar
and water. Mix well. Mix the baking powder with flour
and mix into egg-sugar mixture. Beat the egg whites
and fold them into the mixture. Pour into a greased
and floured 7 x 11-inch pan. Bake for 15 minutes in a
350-degree oven.
M~rilyn Olson
STRAWBERRY DELIGHT
1. small pkg. strawberry

jello
1/2 pt. whipping cream

1 c. sweetened strawberries
1 (12 oz.) angel food cake

Dissolve jello and cool according to package
directions. Add whipped cream and strawberries. Cut
angel food cake in l-inch squares and pour above
mixture over. Stir until all cake is covered. Place in
9 x 13-inch pan and refrigerate about 3 hours. Serve
with whipped cream.
Pat Rosenhauer

cinnamon
raisins

butter
sugar

Blend eggs, yeast and milk. Add flour and mix
like for pie crust. Let rise for 1 hour in greased
bowl. Divide dough into 2 parts; roll on floured
surface (use additional flour) until very thin. Dot
with butter, sprinkle with cinnamon-sugar mixture and
top with raisins. Roll up (as for jellyroll) and shape
into a crescent. Place on large greased cookie sheet.
Allow to rise 1 hour. Bake at 375 degrees for 30
minutes.
Ruth Erickson
EASY COFFEE CAKE
1 1/2 c. flour

3/4 c. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt

1/ 4 c. shortening
3/4 c. milk
1 egg

Preheat oven to 37 5 degrees. Grease 9 x 9 x2inch pan. Blend all ingredients; beat vigorously for
1/2 minute. Spread in pan.
Topping:
1/3 c. brown sugar,
packed
1/4 c. flour

1/2 tsp. cinnamon
3 Tbsp. firm butter

Sprinkle topping over batter. Bake 25-30
minutes or until toothpick comes out clean. Serve
warm.
Bonnie Jensen

-90-

202-0

-91-

Twin Lakes, WI

i

-

JEWISH COFFEE CAKE
1 tsp. baking powder
1 tsp. baking soda
1/8 tsp. salt
1/2 pt. sour cream

1/2 c. butter
1 c. sugar
3 eggs
2 c. flour
1 tsp. vanilla
Streusel:
1 c. brown sugar
1 tsp. cinnamon
4-5 Tbsp. melted butter

2 Tbsp. flour
3I 4 c. chopped walnuts

Cream butter and sugar together. Add eggs
one at a time. Add vanilla. Combine dry ingredients
and add to batter. Add sour cream and mix well.
Make streusel in a separate bowl. Grease a
tube pan or any suitable pan. Use 1/3 streusel on
bottom, add 1 I 2 of batter, 1/3 streusel, (sprinkle
around) and add remaining batter. Top with remaining streusel. Bake at 350 degrees for 55 to 60 minutes.
Marilyn Olson

YUM YUM COFFEE CAKE
1/2 c. butter
1 c. sugar
2 eggs
2 c. sifted flour
1 tsp. baking soda
Cream butter;
at a time. Sift flour,
Add dry ingredients
vanilla. Pour half of
13 x 8-inch pan.

add sugar. Mix. Add eggs one
soda, baking powder and salt.
alternately with sour cream. Add
batter into lig·htly-greased

Topping:
1/3 c. brown sugar
1 c. white sugar

1 tsp. cinnamon
1 c. chopped nuts

Cover batter in pan with half of nut mixture.
Pour remaining batter over nut mixture and top with
rest of nuts. Bake at 325 degrees for 45-60 minutes.
Cynthia Verheyen ·

**

PLUM CRUNCH
3 c. pitted small blue
plums, quartered
3 Tbsp. brown sugar
5 Tbsp. granulated sugar
1 I 4 tsp. nutmeg
1 egg

1 tsp. baking powder
1/2 tsp. salt
1 c. sour cream
1 tsp. vanilla

EXTRA RECIPE

**

1 c. flour
1 c. sugar
1 tsp. baking powder
1/4 tsp. salt
1/2 c. melted butter

Place plums in 7 x 11-inch baking dish. Mix
next three ingredients and sprinkle over fruit. Beat
egg in a bowl and add flour, sugar, baking powder
and salt. Mix until crumbly. Sprinkle over plum
mixture and pour butter over all. Bake at 375 degrees
for 45 minutes.
Phyllis Kaskin

-92-

202-0

-93-

Twin Lakes, WI

-

POTLUCK
EMERGENCY SUBSTITUTIONS
FOR:
Baking powder, 1 tsp.

USE:
l/4 tsp. baking soda plus
l/2 tsp. cream of tartar

Butter, 1 c.

7/8 c. oil
l c. margarine
3/4 c. lard or shortening

Chocolate, 1 oz.

3 Tbsp. cocoa plus
1/2 Tbsp. butter

Flour, all-purpose,
1 c. sifted

1 c. plus 2 Tbsp. sifted
cake flour

Flour, all-purpose, 1 c.
for baking breads

Up to 1/2 c. bran, whole-wheat
flour, or corn meal plus enough
all-purpose flour to fill cup.

Flour, cake, 1 c. sifted

1 c. sifted all-purpose flour
1ess 2 Tbsp.

Flour, l Tbsp. for thickening

Milk, l c. fresh

r::
::>

~

1/2 c. evaporated milk plus 1/2 c.
water, powdered milk plus water
(directions on package), or 1 c.
sour milk or buttermilk plus 1/2
tsp. soda (decrease baking powder
2 tsp.)

Milk,

c. sour

1 c. sweet milk plus 1 Tbsp.
vinegar or lemon juice.

Milk,

c. whole

1/2 c. evaporated milk plus 1/2 c.
water. Or 4 Tbsp. dry whole milk
plus 1 c. water. Or 4 Tbsp. nonfat dry milk plus 2 tsp. table fat
and 1 c. water.

IL..er
a:
a:

l/2 Tbsp. cornstarch, potato
starch, rice starch, or arrowroot
starch. Or 1 Tbsp. granulated
tapioca.

Milk, 1 c. skim

4 Tbsp. non-fat dry milk plus 1 c.
water.

10

~

<I

~

u

Tapioca, minute, 1 Tbsp.

2 Tbsp. pearl tapioca

Egg, 1 whole

2 egg yolks, plus 1 Tbsp. water (in
cookies, etc.), or 2 egg yolks (in
custards and such mixtures)

Double acting baking powder,
l tsp.

1 1/2 tsp. phosphate baking powder.
Dr 2 tsp. tartrate baking powder.

Honey, 1 c.

3/4 c. sugar plus 1/4 cup liquid

::1

,j

10

~

&

POTPOURRI

ONE OF LIFE'S RECIPES
1 c. good thoughts
1 c. kind deeds
1 c. consideration for
others

2 c. sacrifice for others

3 c. forgiveness
2 c. well-beaten faults

Mix these thoroughly, add tears of joy and
sorrow, and sympathy for others. Fold in 4 cups of
prayers and faith to lighten other ingredients and
raise the texture to great height of Christian living.
After pouring all this into your daily life, bake well
with the heat of human kindness. Serve with a smile.
Marilyn Olson
MISCELLANEOUS TIPS

Heat stale crackers in a 200-degree oven for
1 hour and they will become crisp again. Bakery rolls

can be warmed without drying out if heated at 175
degrees for 20 to 30 minutes.
Toss raisins , dates or candied fruit with flour
before adding to breads or cakes. They won't sink to
the bottom.
Lemons and limes provide much more juice if
soaked in hot water before squeezing.
Confectioners sugar can be used in place of
flour when rolling cookies. It may add sweetness, but
won 1 t make them tough.
Tint coconut by placing a few drops each of
water and food coloring in a jar. Add coconut; cover
tightly. Shake until coconut is evenly colored. Drain
remaining liquid from jar.
Wash blueberries, cranberries or sour cherries;
dry well. Spread in single layer on jellyroll pans and
place in freezer. When frozen, transfer to plastic
bags. Berries are easy to store and use in small
quantities, as they do not stick together.
Remove fat from soup by putting an ice cube in
a cloth and agitating just under the surface of the
soup, letting the cloth collect the rising fat.
Lynn Smith
202-0
-95- Twin Lakes, WI

I

.....

AROMA OF CHRISTMAS
3 sticks cinnamon
3 bay leaves

2 sections lemon ( 1/3
lemon)
2 pieces orange peel
1 qt. water

scant 1/4 c. whole
cloves

.
.combine ingredients in a saucepan and keep
s1mmer1ng on stove over lovv heat. Add water as
needed. Check every hour or so, since it evaporates
quickly.
Genevieve Dearth

TO CLEAN SILVER
2 Tbsp. salt
2 Tbsp. baking soda

••
•
••

Dip pieces of silver in this solution and then
clean with silver polish. If silver is badly tarnished
it may be necessary to soak silver pieces for a few '
minutes.
Darlene Sanew
COOKING FOR A CROWD
(To Serve 50 People)

'

PRESERVED CHILDREN
Take one large field, half a dozen children,
two or three dogs, a pinch of brook and some pebbles .
Mix the children and dogs well together, put them on
the field, stirring constantly. Pour the brook over the
pebbles, sprinkle the field with flowers. Spread over
all a deep blue sky and bake iii the sun. When brown,
set away to cool in bathtub.
Caroline Olson
FOOTPRINTS
One night I dreamed I was walking along the
beach with the Lord. Many scenes from my life
flashed across the sky. In each scene I noticed footprints in the sand. Sometimes there were two sets of
footprints, other times there was one only .
This bothered me because I noted that during
the low periods of my life, when I was suffering from
anguish, sorrow or defeat, I could see only one set
of footprints, so I said to the Lord "You promised me
Lord that if I followed you you would walk with me
always. But I have noticed that during the most trying periods of my life there has been only one set of
footprints in the sand. Why, when I have needed you
most, have you not been there for me?n
The Lord replied, 11 The times when you have
seen only one set of footprints, my child, is when I
carried you. n
Trudy Smith

-96-

•
•
•
•
•

1 qt. warm water
hunk of aluminum foil,
wadded up

Potatoes , for creaming
New potatoes
Potato chips
Meat Loaf
Boneless baked ham
Beef, pork roast or Swiss steak
String beans
Cabbage
Cole Slaw
Lettuce
Celery
Carrots
Peas
Pickles
Sauerkraut
Cranberry sauce (10 servings per can)
Salad Dressing
Jell-0 (3 oz. pkg.)
Rolls
Bread (1 lb. loaves)
Crackers
Butter
Cake Mix
Cookies
Ice Cream
Coffee
Juice, fruit or tomato ( 46 oz. cans)

16 pounds
20 pounds
3 pounds
12 pounds
20 pounds
20 pounds
10 pounds or 2 gal.
12-15 pounds
5 quarts
5 heads
3 bunches
5 pounds
8 (No. 2) cans
2 quarts
8 (No. 2) cans
5 cans
1 pound or 1 qt.
9 packages
75 to 100
6 loaves
1 pound
1 pound
6 packages
8 dozen
2 gal. or 8 bricks
1 pound or 3 gal.
4 cans

Genevieve Dearth

202-0

-97-

Twin Lakes, WI

'l,I

'I:
1,,

RELISHES, JELLIES

&

PICKLES

ADIRONDACK PICCALILLI

CANNING
l'lhen making jelly and jam hang a piece of string over the edge of the
glass before pouring in paraffin. This makes it easier to remove paraffin
when opened for table use.
Jam or jelly that is hard or sugary will be like new if you leave it
in a warm oven until the sugar softens.
Add tt~o tablespoons vinegar when canning strawberries, this will retain the red calor of the berries.
You can make jelly much clearer and more attractive looking by strain- '
·ing the fruit and juice through a flour s.ifter. It saves a lot of time
and effort too.

5 lb. cucumbers or green

4 sweet red peppers

tomatoes
4 large onions

1 bunch celery

1/2 c. salt

Grind vegetables. Cover with cold water and
the 1/2 cup salt. Weight down and let set overnight.
Next day drain.
1 tsp. mustard
2 tsp. turmeric

1 qt. vinegar

4 c. sugar
1/2 c. flour

To prevent jam from burning, rub the bottom of preserving pan with a
little oil. It prevents burning.

Bring to a boil the vinegar and sugar. Mix flour
and spices; blend into vinegar. Add vegetables and
boil 5 minutes more. Put in hot scalded jar.
Bessie Herter

To keep dill pickles crisp, add a teaspoon of alum to the liquid when
pickles are canned.

BRANDIED PEACHES

Use only sack salt for pickles and kraut because other salt has been
treated, thus will soften, discolor, and give unpleasant taste.
To keep pickles from shriveling add one heaping tablespoon of alum to
first salt water.
How To Prevent Mold In Jelly: If circles of tissue paper the size of
the tops of jelly glasses are dipped in vinegar and placed on top of jelly
or jam they will not mold.

Do not peel pears for canning, scald as you do tomatoes and the skins
will slip off.

1 large can peach halves

6 whole cloves

1 ( 3 inch) stick of
cinnamon

2 Tbsp. brandy

Drain syrup from peaches into a small saucepan.
Add cinnamon stick and cloves; heat to boiling. Lower
heat and simmer 5 minutes. Stir in brandy. Pour syrup
over peaches in a small bowl. Cover bowl and chill to
blend flavors.
Darlene Carr

If you wash strawberries thoroughly before stemming there will be no
waste and your berries will stay firm.
When cann·ing tomatoes, put onions and peppers in with them.
grand vrith rice or macaroni and it is all ready to use.

********

This is

When preparing pears or peaches for canning add a teaspoon salt to
the water in which they stand to prevent them from turning brown.

"Anger is never without a reason,
but seldom a good one."

New Preserving Method: If you are interested in "extra-special"
preserves, freeze the fresh fruit in season and make it into preserves.as.
y~u need it. Laboratory tests at the Illinois College of Agriculture ip~
d1cate that this method is superior to the old one of making the preser~es
when the fruit is in season.
.·

202-0

-99-

Twin Lakes, WI

./-1

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l

l

CHOW-CHOW
(For Hamburgers and Hot Dogs)
1 peck green tomatoes
6 large onions

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·,

4 green peppers
1 c. pure salt
1 head cabbage

CRANBERRY RELISH
1 qt. raw cranberries
2 oranges , pulp and juice
1 orange rind, chopped

1/4 c. mustard seed
6 c. sugar
1 tsp. cinnamon
1 tsp, allspice
1 tsp. ground cloves

Grind cranberries through food chopper. Mix
rest of ingredients with cranberries and let stand 24
hours before using. Will keep in a jar in refrigerator
for weeks.
Julie Masters

Chop fine in food mill or meat grinder the
tomatoes, onions, peppers and cabbage. Mix with salt.
Cover and let stand overnight. Drain in cloth bag.
Cook for one hour in 1-quart of vinegar and 1-quart
of water. Drain again. Add remaining ingredients and
reheat to boiling. Pack in hot sterilized jars. Seal.
(Very good.)
Barbara Stevens
REFRIGERATOR CUCUMBERS
7 c. unpeeled , sliced
cucumbers
1 c. sliced onion rings
1 c. thinly-sliced green
peppers

1 Tbsp. salt

2 c. sugar
1 c. cider vinegar
1/4 tsp. celery seed
1/4 tsp. celery salt

Wash cucumbers and slice very thin; do not peel.
Add salt and let stand 1 hour; drain. Mix together the
sugar, vinegar, celery seed and celery salt. (Do not
cook.) When mixed thoroughly, add the other ingredients and put in sterilized jars. Refrigerate for at
least 24 hours. Keep in refrigerator.
Mrs. Lucille Shilkaitis

DILL PICKLES - SHORT METHOD
3/4 c. sugar
1/2 c. salt
1 qt. vinegar
1 qt. water

-..
-

RHUBARB JELLY

5 c. rhubarb
3 c. sugar

-100-

3 Tbsp. pickling spices
30-40 medium cucumbers,
cut in half lengthwise
green or dry dill

Combine sugar, salt, vinegar and water. Tie
spices in a cheesecloth bag; add to vinegar mixture.
Simmer 15 minutes.
Pack cucumbers into hot jars, leaving 1/4 inch
headspace. Put a head of dill in each jar. Heat brine
to boiling. Pour boiling hot vinegar mixture over
cucumber~, leaving 1/4 inch headspace. Adjust caps.'
Process pmts and quarts 15 minutes in boiling water
bath.
Joann Masters

********
"Women are often accused of not
knowing their own weaknesses, yet
perhaps few know their own strength. 11

1 ( 3 oz.) pkg. strawberry
jello

Dice rhubarb into l-inch pieces; add sugar and
let stand 1 or 2 hours. Then heat to boiling and cook
15 minutes. Stir in jello; keep hot and pour into hot
jars and seal.
Genevieve Dearth

1 lemon - juice
1 2/3 c. sugar

-101-

Twin Lakes, WI

.....
ROLLS

&

BREADS

BANANA BREAD
COMMON CAUSES OF FAILURE IN BAKING
Biscuits
1. Rough biscuits caused f1·o:n insuf- 3. Uneven browning caused from cook·
ficient mixing.
ing in dark SUl"face pan (use ,1
2. ~ry biscuits caused fro:n baking
cookie sheet or sha'llmv brioi~l:
111 TOO slow an oven and handling
:·inish pan), too high a tempcr;\too much.
utr'l' and rolling the douqh "· ·1
til ill.

l~uffi

ter and a soggy texture arc
" caused from overmixing.
o. For a nice muffin mix.well but
light and bake at correct trm~
per· a ture.

Cakes
1. Cracks and uneven surface mav be
1CM a temperature.
caused by too hot an uvc~n. "
6. \~hen cakes fa 1'1 it n1ay be caused
2. Dry cake may be c1used by too
~Y using insufficient flour
much flour·, too lit.t'le shon.ening,
under baking.
too muc~ bak1ng powder or cooking 7. Uneven browning may be caused
at too 10w a temper~turr.
from cooking cakes at too hiqh J
3. A heavy cake means too much sugar
temperature, crowding the sh~lf
has been used or baked too short
(allow at least 2 inches around
a period. Slow oven.
pans) or using dark pans (uso
4. A sticky Cr"ust -:s caused by too
bright
finish, smooth bottomr~
).
.
.
much sugar.
5. Coarse
ned Ci' kc 1nay be caused 8.
cake has uneven color· ·l·~
?.Y too itXI P mixing, too much
be caused fnnn not rni xi 1'\Ci IK! 1:
~·at, too much ba i
powder, usMix thoroughly, but do n~t uv2r
ng at too
lng soft fat, and
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2 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 c. nut meats (may be
omitted)

UH

ns

1. Coarse texture cJu<ed from insufficient stirring and cooking at
tOO l OVI c1
2. Tunnels in

:

.

1/2 c. shortening
(butter and lard)
1 c. sugar
2 eggs
2 or 3 bananas, mashed

ll:

Cream shortening and sugar; add well-beaten
eggs and mashed bananas. Sift flour, soda and baking
powder. Add to mixture. Stir in nuts, if desired.
Place in well-greased pan~ Bake 40 to 50 minutes at
350 degrees.
Elizabeth Loberg
CARAMEL ROLLS
18-19 frozen dinner rolls
1/2 c. brown sugar
1/2 c. nuts

1/2 stick butter or margarine
1 box dry butterscotch
pudding (cooked kind)

Thoroughly grease Bundt pan. Sprinkle brown
sugar and nuts in bottom of pan. Put frozen dinner
rolls on top of nuts and brown sugar. Drizzle metled
butter over rolls. Sprinkle pudding mix over butter.
Cover with waxed paper, let set at room temperature
overnight. Next morning bake at 350 degrees for 30
minutes. Let set for 15 minutes, then flip onto
another dish.
Sue Johnson

Pies
1. If pastry crun:b1es "it may be

caused by over mixing flour and
fa.t.
2. If pastry is tough it may be
caused by using too lrluCPl water

********

and over mixing the dough.
3. If pies do not br·own - for fl~L!lt
or custard pies use a Pyrex pie
P~~ o~ gn enamel pan and bake at
4UU-4~5
constant temperature.

81"eads (yeast)
1. Yeast bread is porous - this is
caused by DV·2f'"dsinq or cookinq

~t too low a temperature.
2 · ~rust is dark and blisters _ this
lS cause? by under-rising, the
bread Wlll blister just under the
crust.
3. Bread does not rise - this is
caused by ove•·-kneading or by

"The greatest remedy for anger is delay.''

using old yeast.
4. Bread is streaked - this is
caused by under-kneadinq and not
kneading evenly.

·

5. Bread bakes uneven - this is
caused by using old dark pans,
too much dough in pan, crowding
the oven shelf or cooking at too

202-0

-103-

Twin Lakes, WI

high a temperature.

,/ec-,
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......

CASSEROLE BREAD
1 pkg. dry yeast
1 c. small curd creamed
cottage cheese
2 Tbsp. sugar
1 Tbsp. instant onion
1 Tbsp. butter

1 tsp. dill seed
1 tsp. salt
1/4 tsp. baking soda
1 egg (room temperature
2 1/4 c. flour

Soften yeast in 1/4 cup warm water; set aside.
Combine in bowl the cottage cheese (that has been
warmed slightly), sugar, onion, butter, dill seed, salt,
soda and egg. :Add flour and softened yeast. Stir
slightly and form into soft balL Put in greased 1 1/2-2
quart bowl and lightly grease top of bread. Cover with
towel and let rise until double in size (about 1 1/2
hours). Stir with fork and let fall down. Put in
greased bowl ag·ain. Bake at 350 degrees for 40-50
minutes until brown. Brush with butter and salt
while warm.
Trudy Smith
CHEESE PUFFIES
1 loaf white bread
1 lb, sharp. Cheddar
cheese , grated
papri}5a

1 c. soft butter or margarine
2 eggs
1 small onion, grated

Remove crusts from loaf of bread. Cut each slice
in four squares. Combine cheese, butter, eggs and
onion; beat with electric mixer untH smooth, creamy
and fluffy. Frost all sides of bread squares and
sprinkle with the paprika. Bake in 350-degree oven
about 10 minutes, or until puffy and delicately browned.
Serve fresh from oven.
Florence Boldt

CRANBERRY BREAD
2 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg, beaten

grated rind of 1 orange
1/2 c. orange juice
2 Tbsp. melted butter
2 Tbsp. water, hot
1/2 c. chopped nuts
1 1/ 2 c. raw cranberries ,
halved

Sift together dry ingredients. Blend in remaining ingredients in order given; mix well. Spoon into
greased 9 x 5-inch loaf pan. Bake at 325 degrees for
1 hour. Store overnight for easy slicing. (This bread
freezes well.)
Lynn Smith
DATE NUT BREAD
4 c. flour
2 c. sugar (1 c. brown
and 1 c. white)
2 tsp. soda
1/2 tsp. salt
2 eggs

1 1/2 c. dates, cut up
2 c. boiling water
1/2 c. butter
1 tsp. vanilla
1 c. nuts, if desired

Pour boiling water over dates and let stand to
cool. Cream butter, eggs and sugar. Sift flour, salt
and soda together. Mix date mixture, eggs, sugar and
flour. Add vanilla. Add nuts, if desired. Grease four
large cans or two loaf pans. Bake at 350 degrees for
1 hour.
Darlene Carr

*******
11

To have friends, be one. 11

.-104-

202-0

-105-

Twin Lakes, WI

EASY BAKING POWDER BISCUITS

DILLY BREAD

1 pkg. dry yeast
1/4 c. warm water
1 c. creamed cottage

cheese
1 Tbsp. butter

2 Tbsp. sugar

1 Tbsp. instant minced

onion
1 tsp. salt
1/4 tsp. soda
1 unbeaten egg
2-2 1/2 c. sifted flour

2 tsp. dill seed

Dissolve dry, yeast in warm water. Combine
cottage cheese and butter; heat to lukewarm.
Mix together remaining ingredients , except flour, in
large bowl. Add yeast mixture and cottage cheese
alternately with flour. Cover and let rise until double
~n bulk. Knead well on a well-floured board. Shape
mto rolls or a loaf of bread and place in greased and
floured pans. Let rise 30-40 minutes. Bake at 325 degrees about 45 minutes for bread, test for doneness.
!t should taJ;;:e about 30 minutes for the rolls, dependm!S on the size of them. Butter and salt the top while
st1H warm. Can be frozen. Recipe can be easily doubled.
Kathy Broaddus

2 c. flour
3 tsp. baking powder
1/2 tsp. salt

Mix all ingredients in bowl with fork in order
above. Drop by tablespoon on grea~ed si:eet. Bake at
45 o degrees for 15 minutes. Serve 1mmed1at~ly.
Mary Lou Spearmg
FEATHER-LIGHT DINNER ROLLS

c~eamed

DUMPLINGS
2 c. flour

2 tsp. baking powder
2 tsp. salt

2 eggs, beaten
1/2 c. milk
3 slices white bread, dried
and cubed

.
Combine flour with baking powder and salt. Sift
mto b?wl a~d make well into which_ you put the eggs
and milk. l\11x well and then add the cubed bread.
Aft~r bread is mixed well into the dough, remove from
bowl and knead a few times. Divide dough into two
elo.ng·are~ pieces. Drop both pieces into boiling water.
Bml 8 mmutes each side. Keep pot covered. Water in
pot only about 3 inches deep, Dumplings must float in
th~ \Vater. Slice dumplings lightly with serrated-edge
kmfe.
Val Vicha

-106-

1/4 c. shortening
1 c. milk

1/2 c. soft shortening
1/2 c. sugar
2 c. hot milk, cooled to
lukewarm
1 pkg. dry yeast

5 3/4 c. flour
1/2 tsp. baking powder
1/2 tsp. soda

1 tsp. salt

In a large bowl combine soft shortening, sugar
and hot milk (cooled to lukewarm). Add dry yeast; let
stand 5 minutes. Blend in 2 cups sifted flour. Beat
until smooth (1 minute). Cover and let rise in warm
place (85-90 degrees) until double in bulk. Sift together 3 3/4 cups flour (save some for rolling out
dough) , baking powder, soda and salt. Add gradually
to first mixture to form a stiff dough. Knead on
lightly-floured board 5 minutes. Divide int<: 3 parts·.
Roll each part into a round shape and cut mto 12 pieshaped pieces. Roll each piece by hand from out~r
edge in to point at center. Place on greased bakmg
sheet 3 inches apart. Brush with melted butter or
margarine. Cover and let rise until double. Bake at
400 degrees from 12-15 minutes. Makes 36 crescent
rolls.
Janice Monfeli

202-0

-107-

Twin Lakes, WI

OATMEAL BREAD
(Quick and Delicious)

MT. VERNON CHERRY BREAD
(Made With Milnot)
2 c. sifted flour
3 tsp. baking powder
1/2 tsp. salt
1/2 c. sugar
1 c. chopped nuts
1 egg, beaten

1 c. diluted Milnot (1 I 2 c,
Mil not , 1 J 2 c. cherry ·

juice plus water to equal
1/2 c.)
3 Tbsp. melted shortening
1!3 c. chopped maraschino
cherries

Sift dry ingredients together; add nuts. Mix
all liquids together; add cherries and blend into dry
ingredients just until moistened. Bake in greased 9 x 5inch loaf pan. Bake at 350 degrees for 60 minutes.
Barbara Siebman
NUT BREAD
(For 2 Loaves)
2 c. brown sugar
2 eggs
2 c, buttermilk
2 tsp. soda
1/2 c. hot water
4 c. flour

2 tsp. baking powder
1 I 2-1 tsp. salt
6 Tbsp. oil or melted
shortening
1 c. nut meats (walnuts)

Beat together the brown sugar and eggs. Add
the buttermilk. Put the soda in the hot water and add
to the ingredients already mixed. Sift together the
flour and baking powder and salt. Gradually add this
to the mixture. Then add the oil and nuts. Mix
thoroughly. Pour into two greased loaf pans and bake
at 350 degrees for 1 hour or until done.
Marilyn Olson

*******

11

1 c. evaporated milk
2 Tbsp. vinegar
1 c. uncooked quick
cooking rolled oats
1 egg

1/2 c. firmly-packed brown
sugar
2 Tbsp. butter, melted
1 c. sifted flour
1 tsp. salt
1 tsp. soda

Sift flour, measure, then resift with salt and
soda. Set aside. Stir vinegar into evaporated milk.
Pour mixture over rolled oats in a medium-sized bowl.
In a small bowl beat egg until light. Add sugar and
beat until fluffy. Stir egg mixture into oat mixture,
then stir in melted butter. Add sifted dry ingredients,
stirring only until mixture is moistened. Turn into a
well-greased loaf pan, 8 1/2 x 4 1/2 x 3 3/4-inches.
Bake in a 350-degree oven about 50 minutes, or until
done by test. Remove from oven, let stand in pan
about 10 minutes, then turn on a wire rack to cool.
Makes 1 small loaf.
Lenore Moore
REFRIGERATOR MUFFINS
1/2 c. shortening
1 1/2 c. sugar
2 eggs
1 c. boiling water
1 c. 100% Bran Buds

2 c. Kellogg's bran flakes

2 c. buttermilk
2 1/2 tsp. soda
1/2 tsp. salt
2 1/2 c. flour

Pour boiling water over brans and cool. Cream
sugar and shortening. Add beaten eggs, buttermilk
and bran. Mix well. Add dry ingredients. Fold in
u~til flour is moist. Bake at 400 degrees for 15 to 20
mmutes. Can pe refrigerated up to 6 weeks. Raisins
or dates optional. Makes 3- 4 dozen muffins .
Alice Balaz

Think all you speak, but speak not all you think. 11

-108-

202-0

-109-

Twin Lakes, WI

RHUBARB BREAD
1/2 c. chopped walnuts
1 1/2 c. firmly-packed
(save 1/4 c. for topping)
light brown sugar
1 1/4 c. sugar
2/3 c. vegetable oil
1 Tbsp. butter, softened
1 egg
1 tsp. salt
1 c. buttermilk
1 tsp. baking soda
2 1/2 c. flour
1 tsp . vanilla
2 c. diced rhubarb (raw,
nuts
(optional)
not cooked)
Combine brown sugar and oil; beat until smooth.
Stir in egg, buttermilk, salt, baking soda, vanilla and
flour. Blend just until moistened. Fold in rhubarb and
nuts, if used. Pour into 8 x 4 x 2 1/2-inch loaf pan.
Combine sugar and butter until crumbly; sprinkle over
batter. Bake at 350 degrees until wood toothpick inserted in center comes out clean. Turn onto rack to
cool. Slice and serve. Can be served plain or with Cool
Whip, or any fresh fruit to garnish. Makes two loaves.
Mary Mullens
SPATZLE
3 c. all-purpose flour

I

1 c. water
1/4 c. (1/2 stick) butter
or margarine, melted

1 tsp. salt
1/8 tsp. white pepper
3 eggs, slightly beaten
Combine flour, salt and pepper in a mediumsized bowl. Make a well in center. Add eggs and water
to well; mix thoroughly. Scoop up dough on a spatula
and cut off .small pieces with a knife into boiling salted
water. As spatzle rises to the top, scoop out with
slotted spoon and put in a covered bowl until all are
made. Toss with fin<:)ly-ground buttered bread crumbs.
Keep warm. Makes 6 servings.
Genevieve Dearth

SWEET ROLL DOUGH
2 pkg. dry yeast
1 1/2 c. lukewarm milk
1/4 c. sugar

Dissolve yeast in warm milk. Add sugar, shortening, eggs and salt. Beat well with mixer. Add 3 cups
flour and beat well. Add 2 more cups flour with
wooden spoon. Cover bowl with plastic sheet and let
rise about 1 hour. Punch down and let rise 45 minutes.
Knead on floured board using the remaining 1/2 cup of
flour, and more if needed. Divide dough into 2 parts
for 2 large coffee cakes or cinnamon rolls, or in 3
parts for smaller cake. May freeze part of dough for
later.
For large coffee cake, roll out 1 I 2 dough to a
rectangle 1/3 inch thick. Cook up a filling made with:
1/4 lb. pitted dates,
1/4 c. brown sugar
cut up
1/4 c. water
1/4 c. margarine
Cool filling before spreading on dough. Roll up
to form a ring or crescent. Place in a greased 9 x 13-, ·
inch pan. Let rise 45 minutes.
For cinnamon rolls brush dough with melted
butter or margarine. Sprinkle with mixture of 4 tablespoons sugar and 2 teaspoons cinnamon. Dot with
raisins. Roll up and cut in 12 slices for 1/3 dough and
18 for 1/2 of dough. Place in greased pan, cut side
down. Let rise 45 minutes.
Bake in preheated oven 25 minutes at 375 degrees depending on size. Cool on rack.
1 c. powdered sugar

2 Tbsp. margarine
1 Tbsp. milk

SWEDISH PANCAKES
3 c. flour
3/4 c. powdered sugar

1/4 c. margarine
1 3/4 tsp. salt
5 c. flour plus 1/2 c. for
kneading

1/8 tsp. salt
2 Tbsp. chopped nuts

Drizzle with above mixture when cool.

1/2 tsp. salt
3 c. milk
5. eggs

Mix ingredients in large bowl with mixer until
smooth. Cook in margarine in frypan. Make them very
thin. Serve with syrup, jam, powdered sugar or sour
cream. Serves 4.
·
Mary Lou Spearmg
-110-

202-0

-111-

Twin Lakes, WI

ZUCCHINI BREAD

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

1/2 c. cut-up nut meats
3 eggs
2 c. sugar
1 c. vegetable oil
2 c. grated zucchini,
peeled

Measure flour, salt, baking soda, baking
powder and cinnamon; sift onto a paper. Set aside
with raisins and nut meats. Beat eggs in medium bowl
until light. Add sugar, vegetable oil and zucchinL
Add flour mixture. Stir in raisins and nuts. Gre.ase 2
bread pans (I use 4 medium-sized bread pans). Fill
2/3 full. Bake at 325 degrees for 1 hour, or until it
springs back when touched lightly with finger.
Mary Salverson
ZUCCHINI - PINEAPPLE BREAD

3 c. flour
2 c. sugar
1/4 tsp. baking powder
1/2 tsp. salt
1 tsp. baking soda
1/4 tsp. cloves
2 tsp . cinnamon

1/2 tsp. ginger
1 c. nuts
1 c. cooking oil
3 or 4 eggs
2 c. shredded zucchini
1 c. crushed pineapple,
drained
2 tsp. vanilla

Mix all dry ingredients in large bowl. Add all
the wet ingredients and mix well. Divide between two
greased loaf pans. Bake at 350 degrees for 1 hour.
Linda Winnegar

* ***** **
"Share a glad note at the morningrs
first ray - and it grows to a symphony
by close of day."

II
IJ

I

-112-

-

SAUCES, SALADS

&

DRESSINGS

MARIN/\DE FOR GAME OR BEEF
With a fo:~ combine 1 cup olive oil and 1/2 cup red wine.
Add 2 g?rl1c cloves and 4 shallots, both finely chopped,
12 crusned peppercorns, 1 bay leaf, 1/2 teaspoon each of
chopped oregano and sweet basil, and salt to taste and
mix thoroughly to blend the ingredients.

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w:th a fork

. MARINADE FOR POULTRY
~omb1ne

cu~

olive oil, 1/2 cup dry white
1 garlic clove,
chopped sweet bas i1
m or tarragon, and salt to taste and mix well.
1

~ 00 w~ne, and 1 tablespoon v1negar. Add
~ ~ m1r1ced. 10 peppercorns, 1/2 teaspoon

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BARBECUE SAUCE

-

1/4 c. chopped onion
4 oz. catsup
2 Tbsp. lemon juice
3 tsp. brown sugar
1 1/4 tsp. Worcestershire sauce

Mix well all ingredients in a bowl. Brown one
pound of hamburger in pan, pour off grease. Add
above mixture and simmer 10 minutes. Serve on warm
buttered buns.
Kathy Broaddus

MARINADE FOR FISH
With a fork combine 1/2 cup each of olive oil and dry
white wine. Add 2 garlic cloves, finely chopped, 1
tablespoon crushe~ peppercorns, and 1 teaspoon each of
salt, Worcestersh1re sauce, and paprika.

TERIYAKI MARINADE
3/4 c. pineapple juice
2 Tbsp. soy sauce
2 Tbsp. lemon juice

2 cloves garlic, finely chopped
1 small bay leaf
1/8 tsp. ground cloves

C~mbin~ pin~apple

juice and remaining ingredients in a
Jar. Cover jar tightly and shake well. Use
1mmed1ately or store in the refrigerator until ready to
use. Makes about 1 cup.

~1nt-~1zed

LEMON BASTlNG SAUCE
1/2 c. butter or oleo
1 tsp . garlic salt
2 tsp. flour
1/3 c. water
3 Tbsp. lemon juice

1 c. oil

l/2 c. lemon juice
2 Tbsp. paprika
4 Tbsp. Worcestershire sauce
Dash tabasco sauce

4
4
4
4

Tbsp. vinegar
tsp. salt
tsp. sugar
cloves garlic, crushed

Mix all ingredients. This will keep in refrigerator for
several weeks. Marinate flank steak or shish-ka-bob meat
24 hrs. before grilling.

1 1/2 tsp. sugar
1/8 tsp. pepper
1/8 tsp. poultry seasoning
1/8 tsp. Tabasco sauce

Melt butter and garlic salt in small saucepan
over low heat, stirring constantly. Blend in flour.
Cook over low heat, stirring until bubbly. Remove
from heat; stir in remaining ingredients. Heat to
boiling, stirring constantly. Makes 1 cup. Delicious
especially on outdoor grilled chicken.
Bonnie Jensen
APPLESAUCE JELLO SALAD
2 pkg. lemon jello

CALIFORNIA MARINADE

1 1/2 tsp. butter
1/4 c. water
1 1/4 tsp. salt
1/2 tsp. vinegar
1/4 tsp. dry mustard

2 c. boiling water

2 c. applesauce
1/2 c. red cinnamon candy

Add cinnamon candy to boiling water; stir until
disolved. Add lemon jello and applesauce. Put in mold
and chill until firm.
Brenda Berger

202-0

-113-

Twin Lakes, WI

I

-

AUNT SUE'S COLE SLAW DRESSING

BISTEMOR'S PINEAPPLE SALAD

1 large can pineapple
1 pkg. miniature marshmallows
3/4 pt. whipped cream

2
2
2
1

Tbsp. sugar
Tbsp. cornstarch
eggs
Tbsp. butter

Drain juice from pineapple; set aside. Cut
pineapple into small pieces. Combine sugar, cornstarch
and eggs; beat well. Heat juice and add to sugar
mixture. Add butter and cook in double boiler until
thick; beat well. Cool. Add marshmallows, pineapple
pieces and cool completely. Just before serving, whip
cream and fold in lig·htly.
,Kathleen Jensen
EIGHT INGREDIENT CAULIFLOWER SALAD

1 c. Miracle Whip
1/4 c. sugar
1 I 2 c. Parmesan cheese
1 head cauliflower,
broken

1 pkg. frozen peas, boiled

and drained
1 medium onion, cut in rings
1 lb. bacon, fried and
crumbled
1 head lettuce

Put all ingredients in large bowl in order
listed. Do not mix. Let stand 6 hours or overnight.
Toss before serving.
Betty Keisler
COLE SLAW FOR FREEZING
1 medium head cabbage,

shredded
1 carrot , grated

1 green pepper, chopped
1 tsp. salt

Mix salt with cabbage; let stand 1 hour. Squeeze
excess moisture out. Add carrot and chopped pepper.
Dressing:
1 c. vinegar
1/4 c. water
1 tsp. whole mustard seed

1/2 c. sugar
1/4 tsp. dry mustard
1 egg

1/4 c. vinegar
1/4 c. water
1 tsp . butter

Beat egg; add sugar and dry mustard. Then
add water and vinegar. Bring to a boil. Add butter
and stir well. Makes 3 I 4 cup of dressing - enough for
a medium head of cabbage. Also good on lettuce. Can
be made ahead.
Barbara Stevens
CRANBERRY JELLO MOLD

2 c. cranberries
1 1/4 c. water
1 c. sugar
1 ( 3 oz.) pkg, lemon jello

1/2 c. chopped nut meats
2 chopped apples
2 cut-up oranges
lettuce leaves

Cook cranberries in water. When cranberries are
soft, add sugar. Simmer 5 minutes. Pour this mixture
over lemon jello. When partially set add nut meats,
apples and oranges. Pour into a buttered mold. Chill ,
well. Serve on lettuce lined plate.
Janice Monfeli
CRANBERRY SALAD
1 pkg. cranberries
1 c. sugar

1 (20 oz.) can crushed
pineapple

2 c. miniature marshmallows

1/2 pt. whippe·d cream or
1 ( 8 oz.) container Cool
Whip

Grind raw cranberries, add sugar and drained
pineapple. Let stand for 2 hours. Add marshmallows
and the whipped cream or Cool Whip. Refrigerate 2
hours or more.
Genevieve Dearth

1 tsp. celery seed
2 c. sugar

Combine all ingredients for dressing; boil one
minute. Cool to lukewarm and pour over Cole Slaw. Put
in containers, cover and freese. This thaws in just a
few minutes for serving and leftovers cun be refrigerated.
Leona Sorenson
-114-

202-0

-115-

Twin Lakes, WI

-

CUCUMBER SALAD
2 Tbsp. cider vinegar
Tbsp. tarragon vinegar
Tbsp. chopped chives
tsp. salt
tsp. sugar
tsp. mustard seed

1
1
1
1
1

1/2 tsp. paprika
1/4 tsp. black pepper
1 c. sour cream
2 medium cucumbers, pared
and sliced thin
1 medium onion, cut into
thin rings

Mix seasonings, vinegar and chives. Fold into
sour cream. Mix lightly with cucumbers and onion.
Serve with crisp salad greens or alone. (Can be made
ahead.)
Betty Furrie
FRESH SPINACH SALAD

1/2 lb. fresh spinach
1/2 lb. bacon, fried and
crumbled (or purchased
crumbled in small can)

1/4 lb. fresh mushrooms
California Onion salad
dressing

Wash and tear spinach leaves. Wash and slice
mushrooms. Toss all ingredients, adding salad dressing
to taste.
Betty Furrie
FRUIT SALAD
1 large can pineapple

chunks and juice
1 large can fruit cocktail
1 c. bite-sized marshmallows

1/2 c. broken pecans

2 cans Libby's chunky
fruits, chilled
1 or 2 bananas

,,

L
,,
;.·

..

-116-

peach
any other fresh fruit you
wish

GERMAN POTATO SALAD
3 lb. salad potatoes
salt

pepper
raw diced onion to taste

Boil potatoes. Cool, peel and slice. Add salt,
pepper and raw diced onion.
Sauce:
4 slices bacon
2 Tbsp. flour
1 c. sugar

1/2 c. vinegar
1 c. water

Cut bacon into small pieces and brown in a pan
big enough for the sauce. Add flour. Let. brown until
smooth. Add sugar; stir. Add vinegar and water. Stir
constantly until thick. Pour sauce over sliced potatoes.
Stir gently and let stand 3 or 4 hours so potatoes
absorb the taste.
Marilyn Olson

(optional)
lemon pudding mix
1 can Mandarin oranges
1 large container Cool Whip

1 can lemon pie filling or

Blend carefully and serve on lettuce leaf, with
a scoop of cottage cheese.
Lenore Moore

HEAVENLY FROZEN FRUIT SALAD

1 pkg. instant vanilla or

Put pineapple chunks and juice in bowl; add
pudding mix. Add fruit cocktail with some juice. Add
Mandarin oranges, drained. Add Cool Whip and marshmallow bits. Keeps several days in refrigerator.
Phyllis Kaskin

~'· :·

FRUIT SALAD

1 tsp. unflavored gelatin
2 Tbsp. lemon juice
1 (3 oz.) pkg. cream
cheese
1/4 c • mayonnaise
1/4 tsp. salt
2 Tbsp. sugar

1/4 c. chopped nuts
1 I 4 c. chopped maraschino
cherries
1 (20 oz.) can crushed
pineapple
1 (1 lb.) can fruit salad
1/2 c. cream, whipped

Sprinkle gelatin over lemon juice; stir over hot
water until dissolved. Add to combined cheese, mayonnaise, salt and sugar. Fold in whipped cream, nuts,
cherries, drained pineapple and fruit salad. Freeze until
firm. Hold in refril:rerator until serving time. Serve
sliced on greens. Serves 8.
M .
W
d
ar1an asmun
202-0

-117-

Twin Lakes, WI

-

LAYER SALAD

I!

!'

1 head lettuce
1/4 c. chopped onion
1/4 c. chopped green
pepper
1/4 c. chopped celery
2 Tbsp. Bac*Os

1 small pkg. frozen peas
2 c. mayonnaise
2 Tbsp. sugar
4-6 oz. shredded Cheddar
cheese

LOVE BUG SALAD
1
1
1
1

( 3 oz.) pkg. lime jello
c. boiling water
Tbsp. lemon juice
( 16 oz. ) can Bartlett
sliced pears
1 large banana

1/2 c. miniature marshmallows
4 maraschino cherries,
chopped
lettuce
creamy salad dressing

.I

!i

I •

I

~

Separate lettuce leaves and dry thoroughly
with paper towel. Place into bowl, add onion, green
pepper, celery and thawed peas. Mix mayonnaise with
sugar and spread onto top layer. Sprinkle Cheddar
cheese over top and garnish with Bac*Os.
This salad can be made the night before
serving but be sure the lettuce is very dry. Refrigerate until needed.
Janice Venable

Pour jello into boiling water and stir until it
is completely dissolved. Add lemon juice and undrained pears. Rub sides and bottom of an 8-inch
layer cake pan with a few drops of salad oil. Pour
in the gelatin mixture. Slice the banana over the top
and sprinkle with marshmallows and cherries. Pat the
bananas and marshmallows down into the gelatin with
the back of a spoon. Chill until firm, at least 3 or 4
hours.
Kim Kaskin

LIME SALAD
MY POTATO SALAD
1 large pkg. lime jello
1 large can crushed
pineapple

1 pkg. pecan tidbits
1 1/2 pt. sour cream

Dissolve jello in 1 cup boiling water; let stand
in refrigerator until slightly set. Whip jello until
foamy. Add sour cream and whip on low speed until
blended. Add pecans and pineapple; whip on low speed.
Turn into jello mold. Chill and serve.
Susan Karow

2 1/2 lb. potatoes
6-7 hard-boiled eggs
celery
onions
3 sweet pickles, finely
chopped

salt and pepper
1 pt. jar Hellmann's
mayonnaise
1 Tbsp. mustard
1 Tbsp. vinegar

Boil potatoes about 1 hour; slice and add other
ingredients.
Helen Sanew

*******
********
nLettuce is like conversation;
it must be fresh and crisp. 11

"Forty is the age of youth;
fifty is the youth of age. "

-118-

202-0

-119-

Twin Lakes, WI

-

,~------

QUICK SALAD

OLD-FASHIONED JELLIED COLE SLAW

1:1

1 small pkg. lemon jello

~ ,•,

I

1/4 tsp. salt
1 c. boiling water

1

1 Tbsp. vinegar
1 c. cold water

1/2 c. mayonnaise
1/2 c. sour cream

16 oz. small curd

1 container Cool Whip
cottage cheese
1 small box lemon jello
1 large can fruit cocktail, drained

tsp. grated onion
Tbsp. prepared mustard
c. shredded cabbage
Tbsp. pimento
Tbsp. parsley
1/2 c. grated carrots
1/2 c. chopped celery
1
1
2
2
1

Mix cottage cheese, well-drained fruit cocktail
and Cool Whip in large bowl. Sprinkle lemon jello on
top and stir gently. Refrigerate. Can eat immediately
or next day. Delicious.
Mary Lou Spearing

Dissolve jello in salted boiling water. Add
vinegar and cold water. Stir in remaining ingrec.ients.
Blend well. Chill until slightly thickened. Pour into
1-quart mold. Chill until firm. (I grate all the vegetables very fine.)
Mrs. Anne Hansen

SEAFOAM SALAD
1 (No. 2 1/2) can pears
1 small pkg. lime jello
6 oz. cream cheese

2 Tbsp. cream or milk
1 c. heavy cream, whipped

PINEAPPLE JELLO SALAD
Drain juice from pears. Heat 1 cup of juice to
boiling point. Pour over jello; cool. Mix cheese and
the 2 tablespoons cream until smooth; add gelatin
mixture and beat with beater. Chill until partly
thickened. Fold in well-drained mashed pears and
whipped cream. Pour into mold and chill until firm.
Makes 8 servings. (Attractive garnished with Mandarin
oranges and maraschino cherries.)
Sandra Ericksen

1 (No. 2) can drained
crushed pineapple
1 cold)
4 large bananas, cut small
16 marshmallows, cut up and added to hot jello to melt
2 pkg. lemon jello
3 c. water (2 hot and

When jello has cooled but not set, add pineapple
and bananas. Put in refrigerator to set.
Topping:

STRAWBERRY SALAD
1/2 c. sugar
2 Tbsp. flour
2 eggs, well beaten

1 c. pineapple juice

2 (6 oz.) pkg. strawberry jello
2 c. boiling water
3 c. fresh or frozen
(defrost) strawberries

2 Tbsp. butter or mar-

garine

Combine ingredients; cook until thick. Let cool
and add to 1 package of Dream Whip that has been
whipped. Frost the jello with this topping.
Ruth Lange

*******
"The doors of wisdom are never shut."

-120-

-..

2 c. sour cream
1 c. chopped nuts

(optional)
2 c. ( 1 large can) crushed
pineapple

Dissolve jello in water; add strawberries immediately. Let set partially. Add pineapple and nuts.
Pour half of this mixture into 9 x 11-inch pan. Let set
thoroughly. To the other half of mixture add sour
cream and pour on top of set jello. Garnish with
strawberries.
Lynn Smith

202-0

-121-

Twin Lakes, WI

SUPER SALAD

CELERY SEED DRESSING

(Cole Slaw)
1
1
1
2
-1

head ice berg lettuce
head romaine lettuce
bunch spinach
small zucchini, sliced
small Bermuda onion,
sliced
1 c. cubed Feta cheese
1/2 c. fresh peas

1/2 c. sliced asparagus tips
2 c. olive oil
1/2 c. cider vinegar
1 clove garlic, mashed
1 c. sliced mushrooms
12 cherry tomatoes, halved
salt and ground black
pepper

Tear greens in bite-sized pieces into salad
bowl. Add zucchini, onion, cheese, peas and asparagus.
Chill until serving.
Combine olive oil, vinegar and garlic in jar;
shake vigorously. Just before serving, arrange mushrooms -and tomatoes on salad. Pour dressing on top;
toss lightly. Season to taste with salt and pepper.
Serves 10-12.
Lynn Smith

1/2 c. sugar
1 tsp. dry mustard
1 tsp. salt
1/2 medium grated onion

1/2 c. vinegar
1 c. salad oil
1 tsp. celery seed

Put all above ingredients into quart jar; shake
well. Cool.
Marilyn Camp bell
COLE SLAW DRESSING
6 Tbsp. sugar
6 Tbsp. vinegar

6 Tbsp. Miracle Whip
salad dressing
6 Tbsp. sour cream

Mix all ingredients together. Makes enough for
one large head cabbage.
Agnes Keilman

24 HOUR SALAD
RED SALAD DRESSING
1 head lettuce, broken up
1 onion, broken in rings

1 lb. bacon, fried and
crumbled

Layer lettuce, onion and bacon.
Topping:
1/4 c. sugar
1 c. mayonnaise

1/3 c. Parmesan cheese

Mix sugar, mayonnaise and cheese together.
Spread over top of salad. Cover tightly overnight in
refrigerator. Mix before serving.
Brian Verheyen

*******
"People who are not up to a thing
are usually down on it. n

-122-

1 c. salad oil
1/2 c. vinegar
1 tsp. salt
3/4 c. sugar
juice from 1 lemon

1 I 2 tsp. paprika
1/2 c. ketchup
1/2 small onion, grated
3 drops Worcestershire
sauce

Put all above ingredients into quart jar and
shake well. Cool.
Marilyn Campbell
SALAD DRESSING
1/3 c. catsup
2/3 c. honey (sugar
1 medium onion, chopped
may be used)
1/2 c. salad oil
1 tsp. salt
1 tsp. celery seed
1 tsp. paprika
1 Tbsp. Worcestershire
1/4 c. vinegar
sauce
1 1/2 Tbsp. Realemon
Place all in blender; mix until well blended.
This will not separate if well blended.
Alice Koehn
202-0

-123-

Twin Lakes, WI

SEASONED SALT

For 112 cup:
6 Tbsp. salt
1/2 tsp. marjoram
2 1/2 tsp . paprika
1 tsp. dry mustard
1/2 tsp. celery salt
1 I 2 tsp. dry thyme leaves
1/2 tsp. garlic salt
1/2 tsp. curry powder
1/8 tsp. dill weed
1/4 tsp. onion powder

For 2 cups:
1 1/2 c. salt
2 tsp. marjoram
3 Tbsp. plus 1 tsp. paprika
4 tsp. dry mustard
2 tsp. celery salt
2 tsp. dry thyme leaves
2 tsp. garlic salt
2 tsp. curry powder
1/2 tsp. dill weed
1 tsp. onion powder
Sue Johnson

**

EXTRA RECIPES

-124-

**

iiii22

SEAFOCmS

HERBS AND SEEDS
DILL ··Both leaves and seeds of dill are used. Leaves may be used as a g~rnish
or w cook cvith fish. Leaves or ·he whole plant may be used to flavor
diU picl(!.:::s.

"'..1;..

i

I

FENNEL - Hos a Sh'eet hot flavor. Both seeds and leaves are used. Seeds may be
used as a spce in very small quantity in pies and baked goods. Leaves
may he boiled with fish.
MAlUORA M - M2y be used both green and dry for flavoring soups and ragouts; and
iii stuffir1g for all meats and fish.
TARRAGON·· Leaves have a hot, pungent taste. Valuable to nse in all salads
and sauces. Excellent in Tartar sauce. Leaves are pickled with gherkins.
Used to flavor vinegar.
CURRY POWDER - A number of spices combined in proper proportion to give a
distinct flavor to such dishes as vegetable$ of all kinds, meat, poultry
and fish.
CHIVES

:[

.

Leaves arc nsed in many ways. May be used in salads, in cream
cheese, in sandwiches, omelets, soups, and in fish dishes. Mild flavor
of onion.

SAGE- Used fresh ilfld dried. May be used in poultry and meat stuffings; in
sausage and practically all meat combinations; in cheese and vegetable
combinations, as in vegetable loaf, or curry. The flowers are sometimes
used in salads.

<f{'::;

;

I~
g

CARAWAY- Seeds have a spicy smell and aromatic taste.
in cakes, breads, soups, cheese, and sauerkraut.

!Jsed in baked goods,

!t.
<(
~J

Ul

PAPRIKA- A Hungarian red pepper. Bright red in color. May be used in all
mear and vegetable salads. In soups, both cream and stock. As a
garnish for potatoes, cream cheese, salads or eggs,
BASlL- Aromatic odor, warm sweet flavor, used whole or ground.
lamb, fish and vegetable dishes.

!Jsed with

TUNA CASSEROLE
1 can mushroom soup

1/2 c. milk
1 can drained tuna

Mix soup and milk together. Add tuna, chips
and peas. Put into well-greased. casserole dish and
bake at 375 degrees about 25 minutes.
Jill Kennedy
SEAFOOD GUMBO
2 1/2 qt. water
1 large can tomatoes .
parsley flakes, as desired
1 bay leaf
4 Tbsp. Worcestershire
sauce

Good in vegetable

GINGER -An aromatic, pungenr root sold fresh, d::ed, or ground. May be used
in pickles, preserves, cakes, cookies, pudC:mgs, soups, pot roasts.
CHERVIL - A.romatk herb of carrot family, like parsley but more delicate.
Used fresh or dry in salads, soups, egg and cheese dishes.
SHALLOTS - Small type onion producing large clusters of small bulbs.
like garlic to fla"/or meats, poultry, sausage, head cheese.

Used

VINEGAR- Low percentage natmal acid, generally acetic acid. Used as a preSl"rv ative for all pickling of vegetables and fruit. To give zest or tang
flavor to salad dressings; for meat, fish and Yegetable sauces. Different
kinds are wine vinegar, malt or beer vinegar, white vinegar, cider
vinegar¥ tarragon vinegar.

2 Tbsp. Kitchen Bouquet
salt and pepper to taste
1 tsp. garlic salt
2 onions, medium size
3 strips celery
1 I 2 green pepper

Combine first 8 ingredients for liquid. Saute
remaining ingredients. Add to liquid.
1/2 c. Crisco oil

1 1 I 2 c. flour

Make a dark raux of Crisco oil and flour. Stir
slowly into water mixture.
Velma Riehle
QUICK 'N EASY SALMON PATTIES

OREGANO - \\Thole or ground, strong aromatic odor, used with tomato sauces,
ptzza and veal dishes.
BAY LEAF -A ]Jungcnt flavm·. Available as whole leaf.
and fish soups, romato sauces and juice.

2 c. crushed potato chips
1 c. peas

1 (15-16 oz.) can pink
salmon
1 egg

1/3 c. minced onion
1/2 c. flour
1 1/2 tsp. baking powder
1 1/2 c. Crisco

Drain salmon; set aside 2 tablespoons of the
juice. In a medium mixing bowl mix salmon, egg and
onion until sticky. Stir in flour. Add baking po_wder
to salmon juice; stir into salmon mixture. Form mto.
small patties and fry until golden brown, about 5 mmutes, in hot Crisco. Serve with tartar sauce or· Caesar
salad dressing. Serves 4-6.
Marilyn Olson
202-0

-125-

Twin Lakes, WI

-

MACARONI AND TUNA

POOR MAN'S LOBSTER

1:
cl'
b

~~

a

1
2
1
1
4

stalk celery
slices onion
bay leaf
tsp. salt
peppercorns

3 qt. water
2 lb. frozen cod, thawed,
cut in serving pieces
butter, melted
lemon juice

1 pkg. macaroni and
cheese
1 ( 6 oz. ) can tuna,
drained
1 can mushrooms,
drained

1 small can stewed
tomatoes, partially
drained
parsley flakes
minced onion

Add celery, onion, bay leaf, salt and peppercorns to water in large kettle; bring to boil. Add fish,
bring to slow boil. Simmer for 5 minutes or until fish
is tender. Do not overcook. Drain. Combine butter and
lemon juice. Serve with fish. Serves 4.
.
Lynn Smith

Cook macaroni per box directions. Add rest of
ingredients and stir thoroughly. Heat on stove top or
in oven.
Marian Wasmund

MOLDED VEGETABLE SALMON SALAD

HOT SHRIMP SOUFFLE

1 ( 3 oz.) pkg. lime or
lemon jello
1 c. hot water
1/2 tsp. salt
1 ts p. lemon juice

3/4 c. cold water
1 c. flaked salmon or tuna
1 I 2 c . chopped celery
1 c. frozen peas

Dissolve lime or lemon jello in hot water; add
salt and lemon juice. Add cold water. Cool until
syrupy. Then add remaining ingredients. Pour into a
buttered mold. Chill until firm. Unmold on greens
and serve with creamed salad dressing.
Ruth Bjerning
MAINE BAKED FINNAN HADDIE
1 tsp. chopped onion
3 Tbsp. butter
2 c. milk
3 Tbsp. flour
1/4 tsp. paprika

1 Tbsp. chopped green
pepper
2 c. fish, flaked
1 c. buttered crumbs

. Cook onion and green pepper in butter until
tender. Mix in flour and paprika, gradually adding
milk. Cook until thickened. Place flaked fish in
casserole and cover with sauce and buttered crumbs.
Bake at 350 degrees about 20 minutes until crumbs
are browned. Serves 4.
Marian Wasmund

-126-

8 slices bread
2 c. canned shrimp
1/2 c. mayonnaise
1 chopped onion
1 chopped green pepper

1
4
3
1
1

c. chopped celery
eggs
c. skimmed milk
can mushroom soup
c. sharp grated cheese

Dice 1/2 of bread into greased baking dish. Mix
seafood, mayonnaise, onion, green pepper and celery "
over diced bread. Trim crusts from remaining bread
and place over mixture. Mix eggs and milk ; pour over
all. Place in refrigerator overnight. Bake at 325 degrees for 15 minutes. Remove from oven, spoon over
the top, add cheese and paprika. Bake at 325 degrees
for 1 hour.
Lenore Moore
CREAMED SALMON AND PEAS
6
1
1
1
1

Tbsp. butter
5 Tbsp. flour
tsp. salt
1/4 tsp. pepper
c. milk
1 c. liquid from salmon
lb. can salmon
and peas
Tbsp. minced onion
1 can peas
Melt butter in large skillet over medium heat.
Blend in flour, salt and pepper. Add milk and liquid
from salmon and peas; stir until thick. Break salmo~
into large pieces; add onion, salmon and peas to wh:te
sauce. Cover and reduce heat to simmer; cook 20 minutes. Serve over baking powder biscuits.
Phyllis Kaskin
202-0

-127-

Twin Lakes, WI

-

SHRIMP QUICHE

CAROL'S SBRIMP DELIGHT

bi
I

·vi

3 c. raw shells or
macaroni
1 1/2 lb. raw shrimp
1 large green pepper,
diced
1 large onion, diced
3 stalks celery, diced
1 can cream of mushroom
soup, undiluted

1 c. chicken broth
1 small can evaporated
milk
1 large can mushrooms and
liquid
salt to taste
pepper to taste
parsley flakes to taste
garlic salt to taste

: b

3;

v.
"I
b
a

Cook macaroni until almost done; drain. Bring
shrimp to boil and drain; rinse. Saute pepper, onion,
and celery in a little oil until soft. Mix all ingredients
together in very large ·casserole dish. Bake at 350
degrees for 45 minutes. Sprinkle with paprika and
Parmesan cheese before serving, if desired.
' '
Carol Jarecki
CRAB SPREAD
1 (8 oz.) pkg. cream
cheese

1 pkg. frozen King crabmeat
1 bottle chili sauce

Spread cheese on serving plate. Defrost and
prepare crabmeat according to package directions.
Then break into pieces over cheese. Pour chili sauce
over top and serve with crackers. May be made. ahead
and chilled until ready to serve.
Sharon Marunde

1/2 c. dry sherry
1 ( 9 inch) baked pastry
1/4 tsp. salt
shell
3 eggs, slightly beaten
2 Tbsp. butter or mar1 c. light cream (half and
garine
.
.
half)
1 c. finely-sliced oman
1
tsp. salt
3/4 lb. raw cleaned
dash pepper
shrimp
Melt butter or margarine over low heat; saute
onion and shrimp. Add sherry and 1/4 teaspoon salt.
Cover and simmer 5 minutes. Put in baked pastry
shell.
Combine eggs, cream, 1 teaspoon s.alt and.
er mixture and bake 35 minutes In a
pepper. Pour Ov
6
350-degree oven until brown and puffy. Makes
servings.
Carol Jarecki

r

SHRIMP STUFFED TOMATOES
2 large tomatoes
.
1 c. diced , cooked shrimp
1 c. finely-diced celery
1 I 4 c. mayonnaise or
Miracle Whip
1 Tbsp. chili sauce
1/4 tsp. Worcestershire
sauce

dash of hot pepper sauce
(optional)
2 tsp. lemon juice
salt to taste
slice of hard-boiled egg
or whole shrimp for
garnish (optional)

Peel tomatoes· cut in halves and scoop out
pulp . Mix shrimp with rest of ingredients. Fill tomato
halves and garnish. Serve on lettuce. S~rves 4.
·
Carol J arock1

** ******

I

*******

!

"Teach your child to hold his tongue;
He'll learn fast enough to speak."

-128-

"A smile is a curve that can set
many things straight."

202-0

-129-

Twin Lakes,

~~

.

J

-

SOUPS & SANDWICHES

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2 c. or more shredded
Cheddar cheese
1 ( 6 oz.) can tomato
paste
3/4 (4 1/2 oz.) can
chopped , pitted ripe
olives
2 Tbsp. oil

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4 c. chicken stock
1/2 tsp. sugar
1 f 2 tsp. oregano
1/2 tsp. basil
2 tsp. lemon juice
freshly ground pepper

Chop tomatoes; grate zucchini. In large pot
heat oil; add onions and zucchini. Cover and saute
10 minutes. Puree. Add stock; simmer 20 minutes.
Add rest of ingredients and simmer 5 minutes. Serve
hot or chilled.
Buelah Anderson

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2 medium onions, minced
2 large tomatoes, peeled,
seeded and quartered
6 small zucchini
1 tsp. salt
2 Tbsp. oil

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ZUCCHINI TOMATO SOUP

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1 medium onion, chopped
1 clove garlic, mashed
(optional)
salt to taste
pepper to taste
oregano to taste
4 English muffins (split
and toasted

Combine above ingredients, except muffins .. Mix
well. Spread on toasted muffins and broil until cheese
melts. Serves 4.
Evelyn O'Regan

I
l

* *******

I

"A leaf of lettuce dropped into the pot
absorbs the grease from the top of the soup. Remove the lettuce and throw it away as soon as it
has served its purpose. 11

01

I
202-0

-131-

Twin Lakes, WI

GREEN ONION SOUP

PIZZA BURGERS
1 1/2 lb. hamburger
1 tsp. oregano
1 can Chef Boy-ar-dee
1 tsp. garlic salt
pizza sauce
1 small onion
1/2 lb. grated Mozzarella cheese

,, I

I'

i

~

Brown meat and onion; add spices. Cool to
room temperature. Add Mozzarella cheese and mix.
Spread on half buns and broil until bubbly.
Pat Wonoski
ONION SOUP
6 large onions, cut up
1/8 tsp. pepper
1 I 4 lb. oleo
1 tsp. Worcestershire sauce
4 (10 1/2 oz.) cans beef broth
Saute onion in oleo. Put into Crock-Pot. Add
remaining ingredients. Simmer at low 4-6 hours.
Marian Wasmund
LENTIL SOUP WITH POLISH SAUSAGE
1
8
1
1
1
1

( 16 oz.) pkg. lentils
slices bacon, cut up
c. chopped carrots
c. chopped celery
medium onion, sliced
( 28 oz.) can tomatoes

7 c. water
3 chicken bouillon cubes
2 bay leaves
1 tsp. salt
1 I 4 tsp. pepper
1 lb. Polish sausage

Wash lentils and drain. In Dutch oven, over
medium heat, fry bacon until crisp. Drain off all but
1 tablespoon of fat. Add carrots, celery and onion;
cook about 10 minutes. Add lentils, tomatoes, water,
bouillon cubes, bay leaves, salt and pepper. Heat to
boiling, then reduce heat and add sausage. Cover and
simmer 45 minutes or· until lentils are soft. Cut
sausage into pieces and serve a piece with each bowl
of soup.
Barb Rietz

2 c. thin-sliced green
onions and tops
1 c. finely-chopped
celery
4 Tbsp. butter or margarine

4 Tbsp. flour
2 c. water
6 beef or chicken bouillon
cubes
2 c. milk , scalded

Cook onion and celery in butter 5 minutes.
Blend in flour; add water and bouillon. Cook until
slightly thickened. Simmer 10 minutes. Add milk and
serve.
Elaine Erlich
MAGIC PUFF SANDWICHES
1 of the variations (listed
1 1/4 c. Bisquick
below)
3 I 4 c. mayonnaise
6 slices bread
1 egg
Preheat oven to 450 degrees. Mix baking mix,
mayonnaise and egg; stir in ingredients from one of
variations. Spread evenly on bread. Bake on ungreased
cookie sheet until puffy, about 10 minutes.
Italian Variation:
4 oz. sliced pepperoni,
cut up
2 c. shredded Mozzarella cheese ( 8 oz.)
1/2 c. sliced ripe olives

1/2 c. chopped green
pepper
1/2 tsp. Italian dressing
1/2 tsp. garlic powder

Tuna Variation:
1 (6 1/2 oz.) can tuna,
drained
2 c. shredded Cheddar
cheese (8 oz.)

1/4 c. celery
1 I 4 c. chopped onion
3 Tbsp. lemon juice
Julie Masters

********
"To stay youthful, stay useful!

-132-

********
n

"Too much SALT in the soup, gravy or sauce?
Sprinkle in a little instant mashed potatoes and stir
thoroughly. 11
202-0

-133-

Twin Lakes, WI
-----------

~

CRAB - CHEESE SANDWICH

1 stick oleo
1 can crabmeat

1 small size Velveeta
cheese
1 pkg. English muffins

Melt cheese and oleo, stirring constantly, until
mixed. Remove from heat; add crabmeat. Mix and let
stand until thickened. Put on split muffins ( 8). Put in
broiler until melted and slightly browned. Watch carefully so they do not burn.
Lenore Moore

**

EXTRA RECIPES

-134-

**

VEGETABLES
WHAT TO SERVE WITH:

BEANS, BEANS, BEANS

MEATS
ROAST PORI<

Brown Potatoes, Applesauce cr Fruit Salad, Sweet
PotC>toes, Sauerkraut, t··1ashed Potatoes, Ce 1,r . .,.
Apple Salad
- Y -·

PC:"\1\ CHOPS

Sc~lloped Potatoes, F'ried Apple Rings, Mashed
Pocatoes, Cabbage Salad
Sweet Potatoes, Soinach, Rice, Fried Pineapple
Rings, Parsley Potatoes, Asparagus
Baked Potatoes, Tossed Salad
Toasted 8"ns, Sweet Onion Rings, Potato Salad,
Car-rots

VEAL CUTLEl

-

FRANI<FURTER

Baked Potatoes, Canned Tomatoes, French Fried
Potatoes, Asparagus
Sauerkraut, Baked Beans

FRIED CHICI\EN

Lima Beans, Mashed Potatoes, Corn on the Cob and

CHI CI<EN SALAD

Potato Chips, Celery, Pickles, and Peas

TPOUT
FRENCH FRIED SHRIMP
FRIED FISH

Potatoes-Diced in Cream, Asparagus, Pickles
Mixed Vegetables, Tomato and Onion Salad
French Fried Potatoes, Tossed Salad

CHICKEN
Biscuits

Of>HET

BOSTON BAKED BEANS
1 tsp. dry mustard
1 lb. navy beans
1/4 c. molasses
1 1/2 qt. water
1/4 lb. cut-up bacon
1/2 c. brown sugar
1 medium onion
1 tsp. salt
Simmer beans and salt in water for 1 hour.
Add remaining ingredients and bake at 300 degrees
for 5 hours·
Marilyn Campbell

~ash-brown

Potatoes, S-1-· ·c,rJ Tomatoes
French Fr·ied Potatoes, v. ··ing Beans, Toas·r

SCHAHBLED EGGS

MISCELLANEOUS

TOHATO SOUP
S,~NDW

Chicken Sala~ or Tuna Fish Sandwich
Potato Chips, Tossed Salad, Celery

I U!E:S

Cut bacon in 1/4 inch strips and fry until
juicy looking. While frying, peel and add diced onion.
Add all canned ingredients, then brown sugar,
molasses and mustard. Stir and simmer until heated
through to serve immediately.
For party, picnic, or pot luck - put strips
of bacon on top and put in 325-degree oven for an
hour or so before leaving or serving time.
Barbara Stevens

FISH

,CHEESE OR EGGS
CHEE~iE

53 oz. pork and beans
1 onion (size of golf ball)
2 (15 1/2 oz.) cans
1lb. sliced bacon
butter beans, seasoned
1/2 c. brown sugar
1 (15 1/2 oz.) can dark
1/2 c. dark molasses
red kidney beans
1/2 tsp. dry mustard
1 (15 oz.) can Hunt'stomato herb sauce

llA K[[) :ciAUd\l1N I

AND CHEESE

Pea Soup, Stewed Tomatoes, Lettuce Salad

BROCCOLI CASSEROLE
2 pkg. frozen broccoli
3 large tomatoes

ADDITIONS TO VEGETABLE DISHES·

Mushrooms, ~hole or sliced (sauteed in butter)
.
Water chestnuts
Almonds, sl 1vered or sliced (toasted)
~:I ~1 u:s, ~a in or sauteed. in butter
Bamboo Shoots
.. can.,, P!uln or So11teed 1n butter
Pimento, diced or slivered
Onrons,.dicerJ_or sliced in r·ings (s8uteed in butter)
Deep-f 1·1 ed on 1011 r i nc]s
Herbs - basi
1• L·a per": · c-e 1ery see d , cherv1• I, chives, curry powder di 11
f.
ennel
r"
'
'
•
'
p-,
.• 18 ' gariJr·• leek~
~'-• ma.Joram, m1nt, onion, oregano, paprika,
:
c
y, pepper, rosemary, scallions, shallots tarragon thyme

P

lrYctercr·ess

'

'

1 can Cheddar cheese soup
salt and pepper

Thaw broccoli just enough to separate. Slice
tomatoes into 3 slices each. Place broccoli in bottom
of baking dish. Place sliced tomatoes on top. Season
with salt and pepper. Spoon undiluted soup over top.
Bake at 325 degrees for 40 minutes.
Peg Donovan

'

SAUCES THAT COMPLIMENT VEGETABLES:
Bechamel
~!rornay

Hoi I anJa ise
Vi na lgrettc,:.

Veloute
Omato
Bearnaise

202-0

-135-

Twin Lakes, WI

I

--

EGGPLANT PARMESAN

BROCCOLI CASSEROLE
Tbsp. butter
I

~

2 Tbsp. flour

1 (3 oz.) pkg. cream
cheese
1/4 c. crumbled Blue
cheese

1 c. milk
2 (10 oz.) pkg. frozen
chopped broccoli, cooked
and drained
1/3 c. crackers, crushed
(about 10)

In a large saucepan blend butter, flour and
cheese. Add milk; cook and stir until mixture boils.
Stir in cooked broccoli. Place in 1-quart casserole.
Top with crumbs. Bake at 350 degrees for 30 minutes.
Janet Mate

1 medium eggplant,
sliced 1 I 2 inch thick
1 egg, beaten
1/2 c. fine dry bread
crumbs
1 ( 8 oz.) can tomato
sauce

1 tsp. crushed oregano
1/2 c. grated Parmesan
cheese
1 (8 oz.) pkg. Mozzarella
cheese, sliced
salt and pepper
salad oil

Dip eggplant slices into egg and crumbs;
season. Saute in oil. Layer in greased 2-quart casserole with tomato sauce, oregano and cheese. Bake at
375 degrees for 30-40 minutes.
Cynthia Verheyen

CAROLINA CORN PIE
GARLIC POT A TOES
2 c. fresh or frozen
corn
1 1/4 c. milk
1 1/4 c. fine saltine
cracker crumbs
2 Tbsp. flour

2 eggs, beaten
1/4 tsp. salt
1 f 4 tsp. pepper
2 Tbsp. minced onion
1/2 c. melted butter
paprika

Mix cracker crumbs and butter. Reserve 1/2
cup and press remainder into 9-inch pie pan to form
shell. In saucepan mix 1 cup of milk, corn, salt,
pepper and onion. Bring to boil, reduce heat and let
simmer 3 minutes. Blend flour and remaining 1/4 cup
milk; stir into hot mixture and cook, stirring, until
thickened. Cool slightly. Gradually add eggs, stirring
vigorously. Pour into prepared pan and sprinkle with
reserved crumbs and paprika. Bake at 400 degrees
for 15 minutes.
Betty Keisler

potatoes (raw), enough
to fill a cookie sheet

Peel potatoes and cut up as if for French
fries. Melt one stick of margarine on cookie sheet.
Lay potatoes in melted margarine. Sprinkle with
garlic salt to taste. Cut up remainin~ stick of .
margarine on top of potatoes. Place m oven untll
tender. Oven can be set at 300 degrees to 375.
degrees, depending on how much time you nee~
for the rest of your meal; 350 degrees results ln
20 to 30 minutes cooking time.
This is a tasty change of pace to serve
potatoes. It is delicious with a pork roast or a
fish fry.
Pat Gohs

********

********

nwhen you point your finger
accusingly at someone, remember you
have three fingers pointing at yourself. n

"It's easier to be wise for others
than for ourselves."

-136-

1/2 lb. margarine or butter
garlic salt

202-0

-137-

Twin Lakes, WI

·-····u--··1

EGGPLANT PARMESAN

BROCCOLI CASSEROLE
2 Tbsp. butter
2 Tbsp. flour

1 (3 oz.) pkg. cream
cheese
1/4 c. crumbled Blue
cheese

1 c. milk
2 (10 oz.) pkg. frozen
chopped broccoli, cooked
and drained
1/3 c. crackers, crushed
(about 10)

1 medium eggplant,

sliced 1/2 inch thick
1 egg, beaten
1/2 c. fine dry bread
crumbs
1 (8 oz.) can tomato
sauce

In a large saucepan blend butter, flour and
cheese. Add milk; cook and stir until mixture boils.
Stir in cooked broccoli. Place in 1-quart casserole.
Top with crumbs. Bake at 350 degrees for 30 minutes.
Janet Mate

1 tsp. crushed oregano
1/2 c. grated Parmesan
cheese
1 (8 oz.) pkg. Mozzarella
cheese, sliced
salt and pepper
salad oil

Dip eggplant slices into egg and crumbs;
season. Saute in oiL Layer in greased 2-quart casserole with tomato sauce, oregano and cheese. Bake at
375 degrees for 30-40 minutes.
Cynthia Verheyen

CAROLINA CORN PIE
GARLIC POT A TOES
2 c. fresh or frozen

2 eggs, beaten

corn
1 1/4 c. milk
1 1/4 c. fine saltine
cracker crumbs
2 Tbsp. flour

1/4 tsp. salt
1 I 4 tsp. pepper
2 Tbsp. minced onion
1/2 c. melted butter
paprika

potatoes (raw), enough
to fill a cookie sheet

Peel potatoes and cut up as if for French
fries, Melt one stick of margarine on cookie sheet.
Lay potatoes in melted margarine_. .sprin~le with
garlic salt to taste. Cut up remmmn?' stick of .
margarine on top of potatoes. Place m oven until
tender. Oven can be set at 300 degrees to 375.
degrees, depending on how much time you nee~
for the rest of your meal; 350 degrees results Hl
20 to 30 minutes cooking time.
This is a tasty change of pace to serve
potatoes. It is delicious with a pork roast or a
fish fry.
Pat Gohs

Mix cracker crumbs and butter. Reserve 1/2
cup and press remainder into 9-inch pie pan to form
shell. In saucepan mix 1 cup of milk, corn, salt,
pepper and onion. Bring to boil, reduce heat and let
simmer 3 minutes. Blend flour and remaining 1/4 cup
milk; stir into hot mixture and cook, stirring, until
thickened. Cool slightly. Gradually add eggs, stirring
vigorously. Pour into prepared pan and sprinkle with
reserved crumbs and paprika. Bake at 400 degrees
for 15 minutes.
Betty Keisler

** ******

********
"It's easier to be wise for others
than for ourselves."

-136-

1/2 lb. margarine or butter
garlic salt

nwhen you point your finger
accusingly at someone, remember you
have three fingers pointing at yourself. 11

-

202-0

-137-

Twin Lakes. WI

2 Tbsp. butter
2 Tbsp. flour

1 (3 oz.) pkg. cream
cheese
1/4 c. crumbled Blue
cheese

1 c. milk
2 ( 10 oz.) pkg. frozen
chopped broccoli, cooked
and drained
1/3 c. crackers, crushed
(about 10)

1 medium eggplant'
sliced 1/2 inch thick
1 egg, beaten
1 12 c. fine dry bread
crumbs
1 ( 8 oz.) can tomato
sauce

In a large saucepan blend butter, flour and
cheese. Add milk; cook and stir until mixture boils.
Stir in cooked broccoli. Place in 1-quart casserole.
Top with crumbs. Bake at 350 degrees for 30 minutes.
Janet Mate

potatoes (raw), enough
to fill a cookie sheet

1/4 tsp. salt
1/4 tsp. pepper
2 Tbsp. minced onion
1/2 c. melted butter
paprika

1/2 lb. margarine or
garlic salt

butte~

Peel potatoes and cut up as if for French
fries. Melt one stick of margarine on cookie sheet.
Lay potatoes in melted margarine: _Sprin~le with
garlic salt to taste. Cut up remamm~ stick of .
margarine on top of potatoes. Place m oven until
tender. Oven can be set at 300 degrees to 375.
degrees, depending on how much time you nee~
for the rest of your meal; 350 degrees results m
20 to 30 minutes cooking time.
This is a tasty change of pace to serve
potatoes. It is delicious with a pork roast or a
fish fry.
Pat Gohs

Mix cracker crumbs and butter. Reserve 1/2
cup and press remainder into 9-inch pie pan to form
shell. In saucepan mix 1 cup of milk, corn, salt,
pepper and· onion. Bring to boil, reduce heat and let
simmer 3 minutes. Blend flour and remaining 1/4 cup
milk; stir into hot mixture and cook, stirring, until
thickened. Cool slightly. Gradually add eggs, stirring
vigorously. Pour into prepared pan and sprinkle with
reserved crumbs and paprika. Bake at 400 degrees
for 15 minutes.
Betty Keisler

********

********

-136-

1 tsp. crushed oregano
1/2 c. grated Parmesan
cheese
1 ( 8 oz. ) pkg. Mozzarella
cheese, sliced
salt and pepper
salad oil

GARLIC POT ATOES

2 eggs , beaten

"It's easier to be wise for others
than for ourselves."

i ,I
' ..

Dip eggplant slices into egg and crumbs;
season. Saute in oil. Layer in greased 2-quart casserole with tomato sauce, oregano and cheese. Bake at
375 degrees for 30-40 minutes.
Cynthia Verheyen

CAROLINA CORN PIE
2 c. fresh or frozen
corn
1 1/4 c. milk
1 1/4 c. fine saltine
cracker crumbs
2 Tbsp. flour

I"

EGGPLANT PARMESAN

BROCCOLI CASSEROLE

-:
...

nwhen you point your finger
accusingly at someone, remember you
have three fingers pointing at yourself. 11

202-0

-137-

Twin Lakes. WI

-

6 medium potatoes,
cooked and peeled
2 c. grated Cheddar
cheese
1/4 c. butter
1 1/2 c. sour cream

u

lb

'J

u

1/3 c. minced onion
1 tsp. salt
1/4 tsp. pepper
2 Tbsp. butter
paprika

Grate potatoes coarsely. Melt cheese and
butter in top of double boiler. Remove from heat and
blend in sour cream, onion and seasonings. Fold into
potatoes. Turn into buttered shallow 1 1/2-quart
baking dish. Dot with butter and sprinkle lightly
with paprika. Bake at 350 degrees 30 minutes.
Serves 8.
Marian Wasmund

s ak 1 pound dried Lima beans overnight
0
covere d Wl'th water • In the morning cook beans with
water until soft.

2 Tbsp. sugar

1 tsp. salt
2 c. flour

Peel and cook potatoes; add extra salt to
water. Drain into colander and rice as soon as cool
enough to handle. Add butter, sugar and salt. Cool
to lukewarm. Add 1 cup flour, mix and knead. Reserve other cup of flour for rolling out entire batch.
Form into rolls and place on foil. Refrigerate until
cold. Cut off 1 inch slices, form into a circle and roll
out on lightly-floured board until very thin (the
. thinner the better Lefsa) .
Bake on griddle or lefsa iron at 380 degrees
until lightly browned on both sides, turning only once.
Remove and place between layer of dish towels to cool.
Serve with butter and brown sugar spread over top;
roll up into a tube and enjoy a Norwegian treat!
Yields about 3 dozen medium Lefsa. Russett potatoes
are best.
Genevieve Dearth

-138-

I

I

Sauce:
1 medium-sized bottle
catsup
1 green pepper
1 tsp. dry mustard

1 Tbsp. sugar
1 large onion
1 Tbsp. vinegar
1/2 tsp. allspice

Chop vegetables fine; add spices, sugar,
vinegar and catsup. Simmer sauce 1 hour. Add beans,
put in casserole and bake at least 1/2 hour or longer
at 350 degrees.
Florence Boldt
MIXED VEGETABLE MORNAY

LEFSA
6 c. riced potatoes
1/2 c. butter

r

LIMA BEANS BARBECUE

GOURMET POTATOES

2 pkg. frozen mixed

vegetables

1/4 tsp. garlic salt
2 Tbsp. butter

1 tsp. salt

Cook vegetables in 1/4 cup water .for 5 minutes.
Drain, saving liquid for sauce. Season w1th salts
and butter. Place in large buttered casserole. Cover
with Mornay Sauce.
Sauce:
1/4 c. butter
1 tsp. salt
1/4 c. flour
· 1/8 tsp. garlic salt

2 c. liquid (vegetable

liquid with milk)
2 Tbsp. white wine

1/4 c. grated Parmesan
cheese

Cook as for white sauce. Add pinch of nutmeg
and pinch of thyme if desired. Top with 2 cups pulled
bread pieces over which 3 tablespoons melted bu~ter
has been drizzled. Bake at 350 degrees for 30 mmutes ·
Place under broiler very briefly to toast bread·
Serves 8-10.
lVl arian Wasmund

202-0

-139-

Twin Lakes, WI

_j

-

SPINACH CASSEROLE

PEAS AU GRATIN

1 pkg. frozen chopped

1/4 c. grated cheese
3 Tbsp. butter
1/2 tsp. salt

2 c. peas
2 c. celery
1 1/2 c. milk
3 Tbsp. flour

spinach
1 lb. carton cottage
cheese

Cut celery in small pieces and cook until tender.
Make a white sauce by melting butter, adding flour
slowly and the milk. When thick, add cheese. Combine
with vegetables and place in casserole with buttered
crumbs on top. Brown in moderate 325-degree oven
for 1/2 hour.
Pat Rosenhauer

Cut butter and American cheese into coarse
pieces. Add egg, flour and cottage cheese; mix well.
Stir in spinach which has been thawed, slightly
cooked and drained well. Mix and put into buttered
casserole. Top with crumbs browned in butter. Bake
at 350 degrees about 1 hour. Unbelievably good!
Peg Donovan

RICE - BROCCOLI - CHEESE BAKE
1 (10 oz.) pkg. frozen
chopped broccoli,
cooked and drained
1 c. Minute rice, cooked
1/3 c. margarine

6 medium green peppers
1 lb. ground beef

1 small jar Cheez Whiz or
1/2 lb. Velveeta cheese
1 (10 3/4 oz.) can cream
of mushroom soup

SCALLOPED BROCCOLI
2 ( 10 oz.) pkg. frozen
chopped broccoli
1 c . mayonnaise
1 c. shredded cheese

STUFFED PEPPER CUPS

1 medium onion, chopped

Melt margarine, then saute onion in it. Add
soup and cheese; heat until blended. Add to broccoli
and rice. Bake, uncovered, at 350 degrees for 30
minutes. Excellent with chicken or ham.
Betty Furrie

2 eggs, slightly beaten
1 can cream of mushroom
soup
buttered bread crumbs

Preheat oven to 350 degrees. Cook broccoli
according to package directions for 5 minutes. Combine
mayonnaise, cheese, eggs and soup; fold in the
broccoli. Turn into greased 2-quart casserole. Cover
with buttered crumbs. Ba_"ke for 45 minutes. Yields
6-8 servings.
Toni Anderson

-140-

3 unbeaten eggs
1/4 c. butter or margarine
3 Tbsp . flour
1/4 lb. American cheese

1 I 3 c. chopped onion
1 Tbsp. fat
2 c. stewed tomatoes
or 1 lb. can

--

3/4 c. packaged precooked
rice
2 Tbsp. Worcestershire
sauce
salt and pepper
1 c. shredded sharp
process American cheese.

Cut off tops of green pepper; remove seeds
and membrane. Precook green pepper cups in boiling
salted water about 5 minutes; drain. Sprinkle inside
with salt.
Brown meat and onion in hot fat; add tomatoes,
rice, Worcestershire sauce, salt and pepper to taste.
Cover and simmer until rice is almost tender, about 5
minutes. Add cheese. Stuff peppers; stand upright in
10 x 6 x 1 1/2-inch bakingdish. Bake, uncovered, in
moderate 350-degree oven 25 minutes or until hot.
Sprinkle with more cheese. Serves 6.
Note: For crisp peppers, omit precooking.
Cynthia Myhre

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Twin Lakes, WI

~-_j

SWEET AND SOUR CARROTS
1/3 tsp. salt
2 tsp. vinegar
2 tsp. soy sauce
1 ( 8 oz.) can pineapple
chunks

1 lb. carrots, peeled
and diagonally sliced
1 medium green pepper,
chopped
1/3 c. sugar
1 tsp. cornstarch

'

I

-----~-~--~~-- ···---·····-···-·····- j

Cook carrots in small amount of boiling water
until tender. Add green pepper and cook 3 minutes;
drain. Mix sugar, cornstarch and salt in saucepan.
Drain pineapple; reserve 1/3 cup juice (add water if
needed). Stir into sugar. Stir in vinegar and soy
sauce. Cook over medium heat, stirring constantly.
Pour over vegetable and heat. Makes 6-8 small
servings.
Sue Johnson

I
I

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--------~·--·-~~~- --~~~~-~~-- -~~~~ ---~--~-------------~- -I
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Iil
il

SWEET POTATO CASSEROLE
3 c. mashed sweet

2 eggs
1 tsp. vanilla
1/2 c. butter, melted

potatoes
1 c. sugar

Mix and pour into baking dish that has been
greased with butter.
Topping:
1 c. brown sugar

1/3 c. flour
1/3 c. butter, unmelted

1 c. chopped nuts

Mix and spread over potatoes. Bake at 350 degrees for 30 minutes. Canned potatoes can be used but
is better with fresh potatoes.
Velma Riehle

ZUCCHINI PARMESAN
4
1
1
2

c. thinly-sliced zucchini
small onion, sliced
Tbsp. water
Tbsp. margarine

1 tsp. salt
dash pepper
3 Tbsp. grated Parmesan
cheese

Put all ingredients, except cheese, in skillet.
Cover and cook 1 minute. Uncover and cook, turning
with wide spatula, until barely tender, about 5 minutes.
Sprinkle with cheese; toss. Makes 6-8 servings.
Betty Furrie
-142-

-...
...
-IIIII
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---·~----

,-

-~

INDEX OF RECIPES
METRIC SYSTEM MEASUREMENTS

-

'

LENGTH IS METER
Decimeter = 1/10 meter
2 1/2 Centimeters = 1 inch
Centimeter (em) = 1/lOOmeter (. 01) 1 Millimeter = 1/16 irrch
Millimeter (mm) = 1/1000 meter (. 001) 1 Meter ~ 39 irrches
Kilometer • 1000 meters
1 Kilometer = 6 mi. or 3280 ft.
0

Surface is square meter
Hectare = 100 square meters
Square Kilometer : 1000 sq. meter

Hectare~ 2,4,7 acres
Sq. Kilometer :.: 1/2 sq. mile

Volume is cubic meter
1 cubic decimeter : 1 liter or 1000 cubic centimeters
1 cubic centimeter = • 000001 cubic meter

CAP ACITY IS LITER
Liter is 1 cu. decimeter
10 deciliters • 1 liter
1 milliter::: 1 cu. centimeter
or 1 gram

1 liter " l. 056 quarts
236 Ml. ~ 1 cup
29.5 Ml. : 2 T(10 oz.}
5Ml.=lt.

WEIGHT IS GRAM
Gram ::: 1 cc, or 1 ml.
1 gram : • 035 ounces
Kilogram ~ 1000 grams
1 kilogram 2 2, 2 fl('ttncls
1,000 Kilograms metric ton
1 ounce : 280 35 grams
Milligram = 1/1000 of gram(. 001)
Microgram or U ::: 1 milli.onth part of gram (. 000001)

IN GENERAL
1. 1 meter • about 3 inches longer than our yard
2. 1 kilogram :: about two times as heavy as our pound
3" °Celsius :: about one-half the degrees F minus 32
Example: 3500F :: 350·32 "318-2::: 1590C
4, ,\ kilometer on the highway " 5/8 of our mile
5, A kilo of meat is about 2. 2 pounds
G. A liter of milk or gasoline = 1, 1 Quarts
7. 100 grams of cheese =3. 5 oz.
8. 200C = GSoF
9. 1 meter of fabric = 3 ft., 3 to 4 inches
10, A 30 Centimeter ruler • 11. 8 inches
ll, A 50 m, m, bolt " a 2 inch bolt
12, The 100 meter dash::: 109,4 yards
13. A 91-60-91 beauty queen is 36-24-36

Page

-

CAKES

FROSTINGS

&

Walnut Sponge Cake ........................... .
Walnut Cake With Frosting ..................... .
Tomato Soup Cake ............................. .
Super Easy Cheese Cake ...................... .
Skipper's Applesauce Cake ..................•..
Shortcake Supreme .......................... · · ·
Rhubarb Torte .•............................••.
Rich, Moist Butter Cake ....................... .
Red Velvet Cake With Cream Cheese Frosting .. .
Poppy Seed Cake ..........•...................
Pistachio Cake With Frosting .....
Pineapple Frosting :for Angel Food Cake ... : ... .
Our Favorite Cheese Cake' ..........•...•.. : . .. .
Mom's Boiled .Raisin Cake ....•..............•...
Mississippi Fudge Cupcakes .................... .
Million Dollar Cake ...•.........................•
Mexican Chocolate Cake ....................•....
Lemon Delight Cake .............•..............
Lazy..cDaisy Oatmeal Cake ...................... .
Hummingbird Cake .......................... ····
German Chocolate Cake ...........•...... · .. · · • ·
Fresh Strawberry Frosting.. ~ .......•..•.... · . · ·
French Silk Frosting ..•..•....... · .... · · · • · · · • ·
Fluffy Lemon Sponge Cake ............... · .. · · · ·
Easy Mix Cocoa Cake .................. · · .. · · .. ·
Easy Chocolate Cake .................•..... ·••··
Dump c·ake •..•..•........ · · · · · · · · · · · · · · · · · · • · · ·
Date Cake .....•... ; ......... · · · · · · · · · · · · · · · · · · ·
Deluxe Strawberry Shortcake ......•.•.........
Cream Cheese Cups .............•....... · · · • · · •
Chocolate Eclair Cake .................... · · · • · · ·
Chocolate Chip Cake ...........•......... ·······
Cheese Cake ..•...•......•.............. • · · · · · ·
Cheese Cake ....................•....... · · · · · · ·
Carrot Cake .............. : ......•........•. • . · ·
Buttered Pecan Torte ..........•..........•••.
Beet Cake .............
Apple Torte ..................
Applesauce Spice Cake .......
o ••••••••••••••

0

•••••••••••••••••••••

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•

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Twin Lakes, WI

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CANDIES

&

CASSEROLES

COOKIES

Baked Caramel Corn
Crunch Clusters
.. ' .. · · · · ... · · · · · · · · · · · ' · · ·
Fudge ........... : : : : : : : : : : : : : : : : : : : : : : : : : : : : : :
Fudge ....................... ~ ................ .
G~ape-Nuts Candy ............................ .
Millie's
Kentucky Colonels .................... .
M
om's Homemade Fudge ............... , .. , .... .
Peanut Brittle . ...................•.•..........
p
opcorn Balls ........... , .......•..............
B
reakfast Cookies.
Chocolate Chip Co~kl~~ ·:_ ·B~~t
Chocolate Spritz Cookies
.... · · · · · · · ·. · · ·
Cookie
Bar
Cookies
.....
:
·.
·
·
·
·
· · · · · · · · · · · · · · ·..·
D
....................
ouble Buttercups ............................ .
Easy No-Roll Sugar Cookies ................... .
F
avorite Cookies
Gingerbread Cut-0-~ts' · · .. ·. · · · · · · · · · · · · · · · · · · ·
Granny Pfeffer's Oatrn~~t 'c~~kl~~
M It'
' .. ' '.' ... '''.
M~l::S~sM~~~~i~ ............. ' ..... '' .. ' ... ' .. '

·· · · · · · · · · · · · · · · ·

· · · · · · · ·· · · · · ·

s ............................. .

Morn's Soft Molasses Cookies
Cookies ....•...............................
nrbeteig Rings .............................. .
No-Bake Chocolate Cookies
Oatmeal Cookies
····················
Pattern Sugar C~~kl~~ ........................ .
Peanut Blossoms
... · · · · · · ' · · · · · • · · · · ·· · · ·
Peanut Butter B;il~·.' .... · · · · · · · · · ·' · · · · · · · · · ·
Raspberry Meringue 'Kis·~~; .. • · '· · · · · · ·.:. · · · · · ~ ·
Rhubarb or Apple Crunch . ::::::::::::::::::::
Salted Peanut Cookies
Sand Cookies
Toffee S uar~~ · · · ·. · _· · • · · · ' · · ' · · ' · ' · · · · · · · · · · · ·
w.
q
............................... .
B h1te Sugar Cookies ..........................•
aked French Doughnuts ........ , ...•.•.....•.
Chocolate Devil's Food Brownies
Chocolate
Dream Bars ...... ' ' . ' .· ·' .· ·' ·.......
· · · · · · ·' ·. ·' ·'
D
t
a e Bar ..................................... .
Double Chocolate Crunch Bars
Glazed
Lemon S q uares ..........•..............
················
M
.
a~~D·~··•D'<>•!I..,OCt••

~X

•••

Q

.............

0

...........

.

P:~~tc~~~~~rB~:~;·························~··
............... o ................ .

-B-

21
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24
24
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25
25
25
. 26
26

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30

31
31
31
32
32
. 33

33
33
34
34
34
35
35

36
36
36
37
38
38

CROCK-POT COOKERY

Tuna Salad Casserole ......................... .
Swiss Chicken - Ham Bake ................... .
Summer Squash Casserole ..................... .
Shipwreck ..... , .............................. .
Sauerkraut Pie ................................ .
Noodle Casserole .............................. .
Mom's Chicken Souffle ........................ .
Mexican Spoon Bread ......................... .
Hot Dogs and Sauerkraut .....................•
Grandma 1 s Tomato Casserole ................... .
Easy Chicken Divan ........................... .
Dinner-In- A -Dish ............................. .
Chicken and Rice Casserole ................... .
Chicken Casserole Deluxe ..................... .
Chicken Canton Casserole ..................... .
Chicken Casserole ...........................•.

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27

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29
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39
39
40
40
40

41
41
42
42

43
43

44

44
45
45
46

CHEESE & EGG DISHES
Cheese - Scalloped Carrots ................... .
Dreamy Spaghetti ............................ .
Easy Macaroni and Cheese .................... .
Eggs and Cheese Strata ...................... .
Egg Hints ........................... ·• · · · · · · · ·
Egg Pancakes .................. · .... · · · · · · · · · ·
Lasagne ....................... · ... · · . · · · · · · · ·
Baked Eggs Au Gratin ...............•........
Brunch Bake .......................... · ... · · · ·

47
47
48
48
48
49

49

50
50

HOLIDAY DISHES & SPECIAL OCCASIONS
Waterrnelon Boat ......................... · · · · · ·
Raspberry Mint Crush ..................... ····
Pot of Gold Punch ....................... · · · · • ·
Open House Punch ..................... · · · · · · · ·
Holly Vvreaths .......................... · · · · · · · ·
Holiday Punch ....................... · . • · · · · · · ·
Holiday Ham Rolls ..................... · · · · · · · ·

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Page
Page
CANDIES

&

CASSEROLES

COOKIES

Baked Caramel Corn
Crunch Clusters
... · . · · · · ... · · · · · · · · · · · · · · ·
Fudge ........... : : : : : : : : : : : : : : : : : : : : : : : : : : : : : :
Fudge ....................... ~ ................ .
G~ape-Nuts Candy ........... , ................ .
Millie's Kentucky Colonels .................... .
Mom's Homemade Fudge ....................... .
Peanut Brittle . ..........•.•...................
p
opcorn Balls ............................ .
Breakfast Cookies.
·····
Chbcolate Chip Co;ki~~ ·_· ·B~~t
Chocolate Spritz Cookies
········' ·······
Cookie Bar Cookies ........................... .
D
ouble Buttercups .•...........................
Easy No-Roll Sugar Cookies ................... .
F
avorite Cookies
Gingerbread Cut-c)~t~ · · · · · · · · · · · · · · · · · · · · · · · · ·
Granny Pfeffer's Oatm~~t 'c~~ki~~
M It'
' ' .. '' ' . ' . '' ..
M~la1~~sM~~~;i~ .....•.........................

..... · · ·· · · · · · · · ·

........

"

••••

fl

.,

.............

.

· · · · · · · ·· · · · · ·

s ............................. .

Mom's Soft Molasses Cookies
Cookies ....•........•......................
nrbeteig Rings .............................. .
No-Bake Chocolate Cookies
Oatmeal Cookies
· · · '· ' · · · · · · · · · · · · · ·
Pattern Sugar C~~ki~~ ....................... ..
Peanut Blossoms
... · . · . · · · · · · · · · · · · · • · · ·
Peanut Butter B ~l~ ........ · · · · . · · · · ' · · · · · · · · · ·
.....

~

..

$

..

•

•

•·

•

•

••

f

"

•

•

•

~!:"

Raspberry Meringue 'Kis·~~~::::::::::: :~:::::::
RShubarb or Apple Crunch .................... .
altedCookies
Peanut Cookies ...... ' ........ ' .... '· · · ·
Sand
Toffee S uar~~ ... ·.. .' ....... ' .. ' ... ' .. ' ' · · .. · · ·
q

....•......•..............

White Sugar Cookies . , ................... : : : : ::
Baked French Doughnuts .................... , .
Chocolate Devil's Food Brownies
Chocolate Dream Bars
···············
Date Bar...
· ·' · · · · · · · · · · · · · · · · · · · · · ·
Double Choc~i~t~· 'c~~~~h· I3;;~
Glazed Lemon Squares
' .... · · · · · · '.' · ·
Magic Cookie Bar
·" · · " " · · · · · ·' · · ·" · ~"
Peanut Butter Ba~~ · ....................
· · · ·' · · · · · · · ·" .....
· · · · .· "· ...............
· · · · · · · ·.

· · · · · · · · · · ·· · · ·· ·
~

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36
36
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...
...

&

CROCK-POT COOKERY

Tuna Salad Casserole ......................... .
Swiss Chicken - Ham Bake ................... .
Summer Squash Casserole ..................... .
Shipwreck .................................... .
Sauerkraut Pie ................................ .
Noodle Casserole ..............•................
Mom's Chicken Souffle ........................ .
Mexican Spoon Bread ......................... .
Hot Dogs and Sauerkraut ..........•...........
Grandma's Tomato Casserole ................... .
Easy Chicken Divan........................... .
Dinner-In-A-Dish ............................. .
Chicken and Rice Casserole ................... .
Chicken Casserole Deluxe ..................... .
Chicken Canton Casserole ..................... .
Chicken Casserole ............................ .
CHEESE

&

I

!

41
41

I
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42
42

l

43
43
44
44

45
45
46

EGG DISHES

Cheese - Scalloped Carrots ................... .
Dreamy Spaghetti ........................•....
Easy Macaroni and Cheese .................... .
Eggs and Cheese Strata ...................... .
Egg Hints ..................... · · · • · · · · · · · · · · · ·
Egg Pancakes ......................... · · · · · · • ·
Lasagne .......•.................... · . · · · · • · · ·
Baked Eggs Au Gratin ....................... .
Brunch Bake .•....•....................... · · · ·
HOLIDAY DISHES

i

39
39
40
40
40

&

47
47

48
48
48
49
49
50
50

SPECIAL OCCASIONS

Watermelon Boat ......................... · · · · · ·
Raspberry Mint Crush ..................... ·.··
Pot of Gold Punch ....................... · · · · · ·
Open House Punch ....................... · . • · · ·
Holly i'Vreaths ........................ · · · · · · · · · ·
Holiday Punch .......................... · · · · · · ·
Holiday Ham Rolls , ................... · · · · · · · · ·

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HORS D'OEUVRES, PARTY,
T.V. SNACKS, & BEVERAGES
Beef Roulades . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Bleu Cheese - Olive Ball . . . . . . . . . . . . . . . . . . . . . . .
Chicken Liver Paste . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Crab Spread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Easy Liver Pate .........•............... ·.. . . . . .
l\1ock Pate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Pizza Appetizers •............................. ,
Pizza Turnovers . . . . • . . . . . . . . . . . . . . . . . . . . . . . . . .
Rye Delights . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . .
Snack J\1eat Bails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Spinach Bails. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Stuffed Mushrooms . . . . . . . . . . . . . . . . • . . . . . . . . . . . .
Clam Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Dill Vegetable Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Dunking Sauce . . . . . . . . . . . . . . . . . • . . . . . . . . . . . . . . .
Fresh Vegetable Dip............................
Hot Virginia Dip. . . . . • . . . . . . . . . . . . . . . . . . . . . . . . . .
Italian Tuna Dip. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Margie's Favorite Dip...........................
Shrimp Dip .......................... ,,,.........
Spinach Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Brandy Slush . . . . . • . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Frothy Punch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Instant Hot Chocolate . . . . . . . . . . . . . . . . . . . . . . . . . .
Patio Punch.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Punch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
MEATS

&

CASSEROLES
55
55
55
56
56
56
57
57
57
58
58
58
59
59
59
60
60
60
61
61
61
62
62
62
63
63

POULTRY

Sweet 'N Sour Hot Dogs . . . . . . . . . . . . . . . . . . . . . . . .
Spaghetti Sauce - Meat . . . . . . . . . . . . . . . . . . . . . . . . .
Smoked Pork Dinner . . . . . . . . . . . . . . . . . . . . . . . . . . .
Sizzle Budget Steak . . . . . . . . . . • . . . . . . . . . . . . . . . . .
Saucy Sirloin Surprise.. . . . . . . . . . . . . . . . . . . . . . . . .
Round Steak With Rice . . . . . . . . . . . . . . . . • . . . . . . . .
Pot Roast • . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Pork Chops With Corn Dressing . . . . . . . • . . . . . . . .
Norwegian Meat Balls...........................
No- Peek Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

-D-

65
66
67
67
68
68
69
69
70
70

&

CROCK-POT COOKERY

Tuna Salad Casserole . . . . . . . . . . . . . . . . . . . . . . . . . .
Swiss Chicken - Ham Bake . . . . . . . . . . . . . . . . . . . .
Summer Squash Casserole. . . . . . . . . . . . . . . . . . . . . .
Shipwreck . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Sauerkraut Pie.................................
Noodle Casserole.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Mom's Chicken Souffle . . . . . . . . . . . . . . . . . . . . . . . . .
Mexican Spoon Bread . . . . . . . . . . . . . • . . . . . . . . . . . .
Hot Dogs and Sauerkraut . . . . . . . . . . . . . . . . . . . . . .
Grandma's Tomato Casserole....................
Easy Chicken Divan.: . . . . . . . . . . . . . . . . . . . . . . . . . .
Dinner-In-A-Dish..............................
Chicken and Rice Casserole....................
Chicken Casserole Deluxe......................
Chicken Canton Casserole. . . . . . . . . . . . . . . . . . . . . .
Chicken Casserole . . . . . • . . . . . . . . . . . . . . . . . . . . . . .
CHEESE

&

EGG DISHES

Cheese - Scalloped Carrots....................
Dreamy Spaghetti . .. . . . . .. . . .. . .. . . . . . .. .. . . . .
Easy Macaroni and Cheese . . . . . . . . . . . . . . . . . . . • .
Eggs and Cheese Strata . . . . . . . . . . . . . . . . . . . . . . .
Egg Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Egg Pancakes . . . . • . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Lasagne . . . . • . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Baked Eggs Au Gratin . . . . . . . . . . . . . . . . . . . . . . . .
Brunch Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
HOLIDAY DISHES

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SPECIAL OCCASIONS

Watermelon Boat .............................•.
Raspberry Mint Crush ........................ .
Pot of Gold Punch ..................•..........
Open House Punch ............................ .
Holly Wreaths ................................. .
Holiday Punch ................................ .
Holiday Ham Rolls ...........................• ·

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HORS D'OEUVRES, PARTY,
T.V. SNACKS, & BEVERAGES
Beef Roulades . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Bleu Cheese - Olive Ball . . . . . . . . . . . . . . . . . . . . . . .
Chicken Liver Paste............................
Crab Spread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Easy Liver Pate .........•............... '.......
Mock Pate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Pizza Appetizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . • . .
Pizza Turnovers • . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Rye Delights . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Snack Meat Balls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Spinach Balls . . . . . . . . . . . . . . . . . . . . • . . . . . . . . . . . . . .
Stuffed Mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Clam Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Dill Vegetable Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Dunking Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Fresh Vegetable Dip............................
Hot Virginia Dip. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Italian Tuna Dip. • . . . . . . . . . . . . . . . . . . . • . . . . . . . . . .
Margie's Favorite Dip ........... ,...............
Shrimp Dip . . . . . . . . . . . . . . . . . . . . . . . . . . • .. . . . . . . . . .
Spinach Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Brandy Slush .....•.............. , . . . . . . . . . . . . .
Frothy Punch • . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Instant Hot Chocolate . . . . . . . . . . . . . . • . . . . . . . . . . .
Patio Punch.......................... , . . . . . . . . . .
Punch ..... , . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
MEATS

&

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61
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62
62
62
63
63

POULTRY

Sweet 'N Sour Hot Dogs ... , . . . . . . . . . . . . . . . . . . . .
Spaghetti Sauce - Meat.........................
Smoked Pork Dinner . . . . . . . . . . . . . . . . . . . . . . . . . . .
Sizzle Budget Steak ............ , . . . . . . . . . . . . . . .
Saucy Sirloin Surprise. . . . . . . . . . . . . . . . . . . . . . . . • .
Round Steak With Rice . . . . . • . . . . . . . . • . . . . . . . . • .
Pot Roast • . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Pork Chops With Corn Dressing .............. , .
Norwegian Meat Balls . . . . . . . . . . . . . . . . . . . . . . . . . . .
No- Peek Chicken ... , ..•..................... , . .

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Liver Stroganoff .............................. .
Italian Beef Supper ... · · · · · · · · · · · · · · · · · · · · · · · · ·
Homemade Hamburger Summer Sausage ........ .
Grilled Chuck Roast .......................... .
French Beef Stew ............................ .
Fast and Easy Meat Balls ...................... .
Delicious Beef on Buns ...........•............
Chili For Hot Dogs ............................ .
Chicken Chop Suey ....•.................•.....
Blender Meat Loaf ............................ .
Beef Stroganoff .............................. .
Beef Ragout .................................. .
Barbecue Beef ................................ .
Barbecued Chuck Roast ....................... .
Apple Pudding ................................ .
PIES, PASTRIES

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DESSERTS

Amber Apple Pie ............................... .
Angel Pie .................................•....
1-2-3 Pastry .•.............................. · ..
Cherry - Ban ana Pie ..•...................•....
Glorious Grasshopper Pie ...................... .
Strawberry Fresh Pie ......................... .
Baked Rice Pudding...................•. · ·. · · · ·
Ban ana Split Sundae Dessert. ................. .
Basic Pudding Torte .................... ··.····
Blueberry Dessert ....................... · . · · · ·
Chocolate Dessert ................ · .. · · · · · · · · · · ·
- Chocolate - Mint Freezer Dessert ............ · .
Cranberry Dessert ...................... · · · · · · ·
Cream Cheese Puffs ............•.... · · · · · · · · · ·
Four-Layer Dessert .................. · · · · · · · · · ·
Fruit Cocktail Dessert ................ · · · · · · · · ·
Hot Fudge Sauce ................ · · · · · · · · · · · · · ·
Lime J ello Delight ..................... · · · · · · · • ·
Marshmallow Cherry Dessert ........... · · · · · · · ·
Norwegian Doughnuts .............. ········•·•·
Orange J ello .............•..... · · · · · · · · · · · · · · • ·
Pineapple Snow .................... · · · · · · · · · · · ·
Pistachio Dessert ......•........ · · · · · · · · · · · · · · ·
Shortcake Dough ................ · · · · · · · · · · · · · · ·
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so

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Strawberry Delight .................. , ........ .
Coffee Cake .................................. .
Easy Coffee C al<:e ............................. .
Jewish Coffee Cal<:e ........................... .
Plum Crunch ................................. .
Yum Yum Coffee Cal<:e ........................ .
POTLUCK

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POTPOURRI

One of Life's Recipes ..... , ................... .
IVIiscellaneous Tips ............................ .
Aroma of Christmas ................. , ......... .
Preserved Children ........................... .
Footprints ..................................•..
To Clean Silver ............................... .
Cooking For A Crowd ......................... .
RELISHES, JELLIES

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PICKLES

Adirondack Piccalilli ......................... , .
Brandied Peaches ............................ .
Chow-Chow ....... , ............... ; .......... .
Refrigerator Cucumbers ...................... .
Rhubarb Jelly ................................ .
Crtrnberry Relish ..••.. , , ..... , .......... , , ... .
Dill Pickles - Short Method ................... .

99
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100
100
100
101
101

ROLLS & BREADS
Banana Bread ..... ; ................. , •.. , .... .
Caramel Rolls ....... , •.. , .................... .
Casserole Bread .•.............................
Cheese Puffies .............................•..
Cranberry Bread ............................. .
Date Nut Bread .............................. .
Dilly Bread ................................. .
Dumplings ...............•... , ................ .
Easy Bal<:ing Powder Biscuits .......•..........
:Feather-Light Dinner Rolls ................... .

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104
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105
105
106

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Page
Mt. Vernon Cherry Bread ....... · ... · · · · · · · · ·
Nut Bread ...... · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
oatmeal Bread .......... · · · · · · · · · · · · · · · · · · · · · ·
Refrigerator Muffins ......................... .
Rhubarb Bread ...... · .· · · · · · · · · · · · · · · · · · · · · · · ·
Spatzle ......... · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Swedish Pancakes •...........................
Sweet Roll Dough ........................... .
Zucchini Bread .............................. .
Zucchini - Pineapple Bread .................. .

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112
112

SAUCES, SALADS & DRESSINGS
Barbecue Sauce ..•............ · · · •. · . · · · . · · · · ·
Lemon Basting Sauce .............•............
Applesauce Jello Salad ...........•.•.•...•..•.
Bistemor's Pineapple Salad ................... .
Eight Ingredient Cauliflower Salad .•.•......•.
Cole Slaw For Freezing .•...•....•.••.........
Aunt Sue's Cole Slaw Dressing ••............•.
Cranberry Jello Mold ..............•..........
Cranberry Salad .....•........• · ........ · · · · ·
Cucumber Salad .....•.................•. · · · · ·
Fresh Spinach Salad ......•............... • .••
Fruit Salad ...•.•..•..•......•........... · • · . ·
Fruit Salad ..•........•......•.•..... · · . · · · · · ·
German Potato Salad ..•...•..•.•......•.......
Heavenly Frozen Fruit Salad ..•...•...........
Layer Salad ................•............... ·
Lime Salad .•.....••...•...•.•...•.... · · • · · · · ·
.Love Bug Salad .............•.. · .. · · · · · • · · · · ·
l\1y Potato Salad .•........... _•..... · . · · · · • · · · ·
Old-Fashioned Jellied Cole Slaw .............. .
Pineapple J ella Salad .........•........... · · · · ·
-- Quick Salad ......•........•.•................
Seafoam Salad ............•..........• · · · · · · ·
Strawberry Salad .•..................... · · · · · ·
Super Salad ......................... · · · · · · · · ·
2 4- Hour Salad ....................•. · • · • · · · · ·
Celery Seed Dressing .................. · · · · · · ·
Cole Slaw Dressing .................. · . · · · · · · ·

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Page

Page
Red Salad Dressing .......................... .
Salad Dressing ............................... .
Seasoned Salt .................... , .......... .

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SEAFOODS
Tuna Casserole ••*•••• .............................. ""
Seafood Gumbo
Quick 1N Easy s~~~~. P~tti~·s· ................ .
Poor Man's Lobster
. · · · ·. · · · · · · · · '· ·
Molded Vegetable s~~·~~ ·s~~ci ·:::::::::::::::
Maine Baked Finnan Haddie
Macaroni and Tuna
··················
Hot Shrimp Souffle : : : : : : : : :: : : : : : : : : : : : : : : : ::
Creamed Salmon and Peas
Carol's Shrimp Delight .. :::::::::::::::::::::
Crab Spread ................................ .
Shrimp Quiche •...............................
Shrimp Stuffed Tomatoes .................
·
., ... "'

.....

SOUPS

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SANDWICHES

Zucchini Tomato Soup ........................ .
Sandwich Recipe ............................. .
Pizza Burgers ............................... .
Onion Soup .................................. .
Lentil Soup With Polish Sausage .............. .
Green Onion Soup ..........•.................
Magic Puff Sandwiches........................ ,
Crab - Cheese Sandwich
* • •
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VEGETABLES
Beans , Beans, Beans ........................ .
Boston Baked Beans
Broccoli Casserole
.·················•·······
Broccoli Casserole .......... ·.····· .. ·.···.···.
Carolina Corn Pie ........ · · .. · · .... · . · ....... .
Eggplant Parmesan' ... · ... · · · · · · ... · ·' . ' · . ·. ·. ·
•

•

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-

Mt. Vernon Cherry Bread . . . . . . . . . . . . . . . . . . . .
Nut Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oatmeal Bread... . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Refrigerator Muffins . . • . . . . . . . . • . . . . . . . . . . . . . .
Rhubarb Bread.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Spatzle ............... ·. . . . . . . . . . . . . . . . . . . . . . . .
Swedish Pancakes . . . . . . . . . . . . . • . . . . . . . . . . . . . .
Sweet Roll Dough . . . . . . . . . . . . . • . . . . . . . . . . • . • .
Zucchini Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Zucchini - Pineapple Bread . . . • . . . . . . . . . . . . . . .
SAUCES, SALADS

&

DRESSINGS

Barbecue Sauce.. . . . . . . . . . . • . • • . . . . . . . . . • . . . . .
Lemon Basting Sauce. . . . . . . . . . . . . . . . . . . . . . . . . .
Applesauce Jello Salad . •.. . . • . . . . . . • . . . • . • . . . .
Bistemor 1s Pineapple Salad . . . . . . . . . . . . . . . • . . . .
Eight Ingredient Cauliflower Salad . . . . . . . • . . . .
Cole Slaw For Freezing . . . . . • . . . . . . . . . . . . • . . . .
Aunt Sue's Cole Slaw Dressing................
Cranberry Jello Mold . • . • • . . . . . . . . . . . • . . . . . . . .
Cranberry Salad • . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Cucumber Salad . • . . . . . . . . . . . . . . . . . . . • . . . . . . . .
Fresh Spinach Salad • . . . . • • . . . . . . . . . . . . . . . . . . .
Fruit Salad . . . . . . . . . . . . . • . . . . . . . . . . • . • . . . . . . • .
Fruit Salad . . . . . . . . . . . . . • . . . . . . . . . . . . • . . . . . • • •
German Potato Salad . . . . . . . . . . . . . . . • . • . . . . . . • .
Heavenly Frozen Fruit Salad . . . . . . . . . . . . . . . • . .
Layer Salad . . . • . . . . . . . . . . • . . . . . . . • . • . . . . . . • .
Lime Salad ...••.... ·..........................
Love Bug Salad . . . . . . . . • • . . . . . . . . . . . . . . . . . . • .
My Potato Salad . . . . . . . . • . • . . . . . . . . . . . . . . . . . • .
Old-Fashioned Jellied Cole Slaw . . . . . . . . . . . . . • .
Pineapple J ello Salad. . . . . . . . . . . . . . . . . . . . . . . . • .
-- Quick Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . • .
Seafoam Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . • .
Strawberry Salad . . . . . . . . . . . . . . . • . . . . . . . . . . . . .
Super Salad . . . . . . . . . • . . . . . . . . . • . . . . . . . . . . . . . .
24-Hour Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . • .
Celery Seed Dressing. . . .. .. .. . . . .. .. .. . .. .. • .
Cole Slaw Dressing . . . . . . . . . . . . . . . . . . . . . . . . . . .

-G-

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Twin Lakes, WI

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Page

Page
Red Salad Dressing . . . . . . . . . . . . . • . . . . . . . . . . . . .
Salad Dressing. . . . . . • . . • . • . . . • . . . . . . . . . . . . . . . .
Seasoned Salt . . • . . . . . . . . . . • . . . . . . . . . . . . . . . • . •

123
123
124

SEAFOODS

I

~~

I'

I

I.

Tuna Casserole • . . . . . . . . . . . . . . . . . . . . . . . . • . . . . .
Seafood Gumbo . . . . . . . . . . . . . . . . . . . . . . . . . • . . . . .
Quick 'N Easy Salmon Patties . . . . . . . . . . . . . . . . .
Poor Man's Lobster . . . . . • . • . . . . . . . . . . . . . . . . . • .
Molded Vegetable Salmon Salad . . . . . . . . . . . . . . .
Maine Baked Finnan Haddie • . . . . . . . . . . • . . . . . .
Macaroni and Tuna . . . . . . . . . . • • . . • . . . . . . . . . . . .
Hot Shrimp Souffle ....... , ...•••......• , ••.•• ·
Creamed Salmon and Peas ....•...•... , . • • . . . . •
Carol's Shrimp Delight ................... ~...
Crab Spread ................•... ·. . . . . . . . . . • . .
Shrimp Quiche ••..••.....•........... , . . • . • • . .
Shrimp Stuffed Tomatoes . . • . • . • . . . . • . . . . • . . . .
SOUPS

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129

·-··

Garlic Potatoes ................•.•..........•.
Gourmet Potatoes .... · ...•....•..............
Lefsa ...... · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Lima Beans Barbecue ...............•........
Mixed Vegetable Mornay ...•.................
Peas Au Gratin ............................ .
Rice - Broccoli - Cheese Bake ........•..•..•
Scalloped Broccoli ..•.....................•.•
Spinach Casserole •..........•........•..•...
Stuffed Pepper Cups ......•........•........
Sweet and Sour Carrots ...•.•........•......
Sweet Potato Casserole .................•....
.. ·- _Zuc.chini Parmesan ..•........•.••..•..•••.•..

SANDWICHES

Zucchini Tomato Soup ... ·..•..•........ , .• ~ ...•
Sandwich Recipe .....•..•.•............•.•..••
Pizza Burgers ... ·•..........•............ _..; ..
Onion Soup ...•...•...........••..••..........
Lentil Soup With Polish Sausage ......•.... , ...
Green Onion Soup ...•......•.•...............
Magic Puff Sandwiches...........•.•.•..•••..•..
Crab - Cheese Sandwich ......•.•.•..........•

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132
133
133
134

. VEGETABLES
Beans , Beans, Beans •.......•.•. , ..•.........
Boston Baked Beans . , .........•..•...•.•.....
·Broccoli Casserole .........................•...
Broccoli Casserole ...•............•............
Carolina Corn Pie .......•••.•......•.•..•...••
Eggplant Parmesan ..........•........•. ·..•. ·...

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r

Peace Evangelical Lutheran Churcl,.
Wilmot, Wisconsin

Mother's Club
Cookbook

GOD'S RECIPE AND OURS

God has a recipe for everyone.
I am sure there is one for you.
Take 15 minutes the first of every day,
To lay on Him your burden as you pray.

.,.,

Use a lot of His love as you open your heart,
To the need of others about.
It will sweeten each hour, give strength for
Each task and drive all bitterness out.
Take of His peace; it is promised you too .
A measure of joy and laughter is fine.
Blend this with faith, abundant and true.
Add patience and meekness, to others be kind.
Yes, there is life abundant for everyone.
It is promised in His book.
But for good things to eat and hints that are fine,
May make your work easier and save you time,
Then turn the page of this book-Give it some attention, not just one look.
Read each recipe as you are going through.
You may find them helpful even to you.
Follow each recipe with care.
Your favorite one may be there.
For this book is made up of many good dishes,
And from our hearts to yours come our best
wishes.

3724-5

-A-

List Your

·~Favorite
A COLLECTION OF RECIPES

Qecipes Here

Sponsored By

Recipes
MOTHER'S CLUB
PEACE EV. LUTHERAN. CHURCH
Wilmot, Wisconsm ·

Member~_

Laura Derler
Debbie Habendott
Donna Jerde
Carlene Lois
Debbie lVIaki
Colleen Oldenburg·
!.\lary Prange
Claudette Stohr
Zian Swan son
Nancy White

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~--·---------------------------~
Pr
J.\~ ~~.
"r•
Published and Printed By
Fundcraft Publishing, Inc.
P. 0. Box 340
Collierville, TN 38017

--..
•
1

i

i

All rights reserved. No part of this book may be
:"produced, stored in a retrieval system or transmitted
11l any form, or be reproduced by any means, electronic.
mechamcal, photocopying, recording or otherwise
Without the prior written permission of the publisher.
except by a rev1ewer who wishes to quote brief passages
m connect10n With a review for magazine, broadcast or
newspaper.

Copyright© 1984 by Fundcraft Publishing, inc.
Book Publishers Since 1909
Specializing in Fund Raising Programs for Church, Civic Organizations and Schools.

~\\s\ws & ~\.c.\\\a

-

APPETIZERS,

SPINACH

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.

2. Cream cheese with chipped chutney and dash of curry powder.
3. Lobster tail moistened with lemon juice.

6. Chicken livers minced and moistened with mayonnaise.
7. 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
Tabaseo sauce.

soup mix
1 c. water chestnuts,

chopped

16 Stilton cheese moistened with Port wine.
17. Shrimp flavored with French dressing.
18. Caviar mixed with cream cheese with dash of W orcestershire sauce.
19. Peanuts roasted, crushed and mixed with anchovy paste.
20. Sardine slices topped with chopped olives.

CHEESE- CRAB

23. Cream cheese with dash of W orcestershire sauce and chives.

Copyright © 1978 Fundcraft Publishing, Inc.

DIP

APPETIZERS
1 ( 7 oz.) can crabmeat,

6 Eng·lish muffins
1/4 c. margarine
2 Tbsp. mayonnaise
1 I 2 tsp. garlic salt

drained
1 ( 7 oz.) jar Cheez Whiz
1 tsp. salt

Mix all ingredients together with electric m~xer
and spread on English muffins. Qu~rter ti:e muffms.
Freeze at least 30 minutes (longer, 1f you hke). If
freezing longer, thaw for approximately. 30 minutes
before broiling. Broil 3 minutes or unt1l bubbly.
Watch them carefully, they burn easily.
Colleen Oldenburg
TEX

3 medium ripe avocados
2 Tbsp. lemon juice
1/2 tsp. salt

1 I 4 tsp. pepper
1 c. sour cream
1 I 2 c. mayonnaise
1 or 2 pkg. taco
seasoning mix

21. Pimento cheese mixed with a dash of horseradish.
22. Minced shrimp with onion juice.

PICKLES

Cut top off of a loaf of round rye or Italian
bread. Cut into bite- size pieces. Hollow out loaf of
bread; fill with dip. Use pieces of bread for dipping.
Dorothy Rasch

14. Peanut butter a.nd bacon toasted on dark bread.
15. Deviled ham with chopped onions and Spanish olives.

&

1 c. mayonnaise
2 green onions, chopped
1 pkg. chopped spinach,
drained and squeezed
dry

1 c. sour cream
1 pkg. Knorr vegetable

4. Almonds or pecans roasted and chopped, then mixed with anchovy
paste.
5. Cream cheese with chopped pickle.

RELISHES

Iv1EX

DIP

2 cans jalapeno bean dip
1 bunch green onions
with tops, chopped
1 pkg. shredded Cheddar
cheese
2 cans chopped, pitted,
ripe olives
2 tomatoes, chopped
tortilla chips

Peel, pit, and mash avocados in medium.- sized
bowl with lemon juice, salt and pepper. Combme sour
cream, salad dressing and taco seasoning in a bowl.
3724-5

- 1- Wilmot , WI

To assemble, spread bean dip on a large platter;
top with seasoned avocado mixture. Layer with sour
cream taco mixture. Sprinkle with chopped onions,
tomatoes and olives. Cover with shredded cheese.
Serve chilled or at room temperature with tortilla chips.
Carlene Lois
CHEX

PARTY

6 Tbsp. butter
1 tsp. seasoned salt

2
2
1
1

4 tsp. Worcestershire
sauce
2 c. Corn Chex cereal

MIX

c. Rice Chex cereal
c. Wheat Chex cereal
1/2 c. mixed nuts
c. pretzel sticks

Melt butter in shallow pan over low heat. Stir
in seasoned salt and Worcestershire sauce. Add Chex
cereals, nuts and pretzels. l\lix until all pieces are
coated. Heat in a 250° oven for 45 minutes. Stir
every 15 minutes. Spread onto paper towel to cool.
Makes 7 1/2 cups.
Nancy White
SHRIMP
1/2 stick butter,
softened
1/4 c. mayonnaise

DIP

1 small onion, finely
chopped
1 can shrimp, drained and
crumbled

Mix and refrigerate.
Carlene Lois
VENISON
2
1
1
1

lb. ground venison
c. water
112 tsp. liquid smoke
tsp. garlic powder

SUl\ll\IER

SAUSAGE

1/2 tsp.
1 Tbsp.
3 Tbsp.
Quick

onion powder
mustard seed
Morton Tender
curing salt

Mix all ingredients well and roll into 2 or 3 rolls.
Wrap each roll in foil with shiny side towards meat.
Refrigerate for 24 hours. Punch holes in bottom of
foil with fork.
Place on rack in baking pan and bake
at 325° for 1 1/4 hours.
Linda Pagels
-2-

MARINATED
1
1
1
3
1

MUSHROOMS

1 I 2 c. vinegar
c. vegetable oil
1 1/2 tsp. salt
tsp. garlic powder
1 I 2 tsp. pepper
tsp . mustard
1/2 sliced onion
buy leaves
lb. sauteed mushrooms, drained

Blend oil, vinegar, garlic, salt, mustard and
pepper. Add bay leaves, onion and mushrooms.
Marinate for 24 hours.
Carlene Lois
SAUERKRAUT

BALLS

112 lb. ground pork
2 Tbsp. chopped parsley
sausag·e meat, finely
1 tsp. mustard
1 I 4 tsp. garlic salt
crumbled
1/8 tsp. black pepper
1/4 c. finely chopped
1/4 c. flour
onion
1 egg·, well beaten
2 Tbsp. bread crumbs
1 (14 oz.) can sauer1/4 c. milk
3/4 c. bread crumbs
kraut, drained and
oil (sufficient for frying)
chopped
1 (3 oz.) pkg. cream cheese
Cook sausage in skillet until lig-htly browned.
Drain off fat. Add sauerkraut and 2 tablespoons
bread crumbs. Combine cream cheese, parsley, mustard, garlic salt and pepper. Stir into meat mixture;
chill 1 hour. Shape mixture into 36 balls and coat with
flour. Combine egg and milk. Roll ball into egg mixture and then in 3/4 cup bread crumbs. Heat oil
until sizzling and cook Sauerkraut Balls until lightly
browned, 3-5 minutes. Remove from oil; drain on
paper towels. Serve warm .
Note: Can be made ahead and reheated on
baking sheet in 350° oven for about 5 minutes.
lVIyrt Schenning
VEGETABLE
1 c. sour cream
1 c . mayonnaise
1 Tbsp. Lawry 1s
seasoned salt
3724- 5

DIP

1 Tbsp. dill weed
1 Tbsp. parsley flakes
1 Tbsp. minced onion

- 3-

Mix together well and let set so flavors blend
together. Serve with fresh, raw vegetables.
Donna Jerde
SHRIMP

DIP

Boil tomatoes 5 minutes. Run through blender
and then through sieve. You will need 2 cups juice.
Add sugar and boil for 2 minutes. Take off heat and
add raspberry jello.
You can use other flavors of jello.
Lois Greenwald
Maxine Lathrop

1 I 2 small onion, grated
3 drops Worcestershire

1 large pkg. cream
cheese, softened
1 small wedge Roquefort
cheese
1/3-1/2 c. sour cream

sauce
1 can or 1 c. cooked
shrimp
1 Tbsp . Miracle Whip

Blend all ingredients well. Serve with crackers
or chips.
Mary Lois
DRIED

BEEF

DILL

DIP

6 Tbsp.
6 Tbsp.
6 Tbsp.
6 Tbsp.

3 pt. (16 oz.) sour
half and half
1 (48 oz.) jar real
mayonnaise
6 Tbsp. dill weed

Mix all ingredients to get her and refrigerate.
Pam Gyger

DIP
DILL

1/4 c. milk
1 (2 1/2 oz.) pkg. dried
1 tsp. dill weed
beef, rinsed and
hot sauce to taste
chopped
1 (8 oz.) pkg. cream cheese, softened
Combine and refrigerate.
Carlene Lois

5 c. rhubarb, cut fine
3 c. sugar

half
8 oz. l\Iiracle Whip
2 Tbsp. dill weed
2 Tbsp. parsley

JAl\1

1 small box strawberry
jello

Stir rhubarb and sugar until well mixed; put in
t~e refrigerator overnight.
In morning, boil 10
mmutes. Remove from stove and add jello. Put in
jars; cool a bit and then freeze.
Note: Sometimes I add some raisins to the
rhu?arb. and sugar and cook all together. After
addmg ]ella, I put in some nuts. Makes a delicious
topping for ice cream,
Florence Richter
GREEN
5 large green tomatoes
2 c. sugar

TOMATO

DIP
2
1
1
2

16 oz. sour half and

Mix all together.
RHUBARB

Tbsp.
Tbsp.
Tbsp.
Tbsp.

TACO
2 lb. ground beef
2 cans Harmel chili con

onion flakes
Accent
seasoned salt
sugar

Use with fresh vegetables.
Joan Lathrop
DIP
1 medium onion
1 1/2 lb. Velveeta cheese

carne (no beans)
Brown ground beef with onion. Add chili and
mix well. Add cubed Velveeta cheese. Place in a
casserole and bake until the cheese has melted thoroughly, about 35 minutes at 350°. Serve with tortilla
chips.
Pam Gyger

JELLY

1 large pkg. raspberry
jello

-4-

minced onion
Accent
parsley flakes
sugar

3724-5

-5-

CHILI

CON

1/4 c. butter
1/2 c. finely chopped
onion
1 can tomatoes, drained
2 cans green chiles, drained

1/2 tsp. salt
1 lb. Monterey Jack
cheese, cubed
1/2 c. heavy cream
and chopped

In hot butter in medium skillet, saute' onion
until tender. Add tomatoes, chiles and salt, mashing
tomatoes with a fork. Simmer, stirring occasionally, for
15 minutes. Add cheese cubes, stirring until cheese is
melted. Stir in cream. Cook, stirring occasionally, for
2 minutes. Remove from heat and let stand 15 minutes.
Serve warm in caooerole warmer as dip with carrot
sticks, celery hearts, cucumber sticks, cauliflower and
Jarg·e corn chips.
Debbie Habendott

PICKLED
1/2 c. white vinegar
1/4 c. tarrag·on vinegar
1/4 c. water

FISH

1/2 c. sugar
2 Tbsp. pickling spices

Use above amounts to make piclding· solution for
each quart.
Cut fish into bite-size pieces and pack loose in
quart jar. Add 1/2 cup pickling salt and fill jar with
white vinegar. Let stand in refrig·erator for 5 days.
Wash fish in cold water and drain well. Let fish stand
in cold water 1/2 hour or more. Cold pack fish in jars
with layers of onion slices. Boil pickling solution ingredients for several minutes. Let cool. Strain spices
or, if desired, pour into each quart jar with solution.
Additional whole cloves may be added, if desired.
Let stand 1 week in refrigerator before using.
Lyle Mecklenburg
BEET
1 qt. beets
1 qt. cabbag·e

RELISH
1 tsp. salt
1/2 c. horseradish

-6-

Dressing:

QUESO

1 c. white vinegar
1 tsp. whole mustard
seed

•~
••
...

2 c. white sugar
1/2 c. water
1 tsp. celery seed

Combine ingredients for dressing and boil for
1 minute. Add dressing to beets, cabbage, oalt and
horseradio;h. Put in covered containers and freeze.
Myrtle Kohlstedt
BREAD

AND

4 qt. thinly sliced
cucumbers
6 medium white onions,
sliced
1 green pepper, cut in
~:>trips

1 red pepper, cut in
strips

BUTTER

PICKLES

3 cloves garlic, crushed
1/3 c. medium coarse salt
5 c. sugar
3 c. white vinegar
2 Tbsp. mustard seed
1 1/2 tsp . celery seed
1 1/2 tsp. turmeric

Combine vegetables and salt. Cover with ice .
cubes and mix thoroughly. Let stand 3 hours. Dram ..
well. Combine remaining ingredients and pour over
vegetables. Bring just to boiling. and seal. at once
in hot sterilized jars. Makes 8 pm ts. Ch1ll before
serving.
Emma Schultz
CUCUMBER PICKLES
(Cold Brine)
2 gal.
1/4 c.
1/4 c.
1/2 c.

pickles
black pepper
mustard powder
coarse salt

3 c. white sugar
2 c. water
2 qt. cider vinegar

Above amounts make enough brine to fill 5-8
quarts. Wash pickles in a stone crock. In 3 or 4
days these are ready to eat; then put them in fruit
jars and refrigerate. They will keep for weeks· If
left in open crock, they start to work and then they
turn sour.
These are good.
Emma Schultz
3724-5

-7-

rI

-

FROZEN

pints and quarts 30 minutes in boiling water bath.
Yields 6-7 quarts.
Sauerkraut can be frozen in freezer by putting
in 1-quart milk box containers.
Emma Schultz

CUKES
2 c. sugar
1/2 c. vinegar
1 tsp. salt

7 c. sliced cukes
1 c . onion , sliced
1 green pepper, diced

(large)

**
Mix well in bowl.
in containers.

Let stand 3- 4 hours.

EXTRA

RECIPES

**

Freeze

Myrtle Kohlstedt
DILL
3 qt. water
1 qt. vinegar
3/4 c. salt

PICKLES
: f

1/4 tsp. powdered alum
2 cloves garlic
6 sprays dill

Brine fills 8 quarts. Put 3 sprays dill in bottom
of jar. Pack with pickles half full. Add 3 more sprays
dill. Fill jar with pickles. Add more dill if you like.
Pour boiling· solution over pickles and seal immediately.
Process in hot water at 160° for 15 minutes. Put
fruit jars in water enough to cover jars.
Emma Schultz
SAUERKRAUT
Wash, quarter, core, and shred sound, hard,
fully- matured cabbage. Wash. Thoroughly mix 3/4
pound dairy, pickling, or kosher salt with 20 pounds
cabbage. Firmly pack into stone jar or tight keg.
Cover with white cloth and dinner plate or glass pie
plate. Fill Ball jar with water and use to hold plate
under the brine, which forms as salt drains juice from
cabbage. Start cabbage curing in a temperature of
about 85°. When firmentation begins, move to a cooler
place about 65°. Remove scum each day. Sauerkraut
is cured and ready to can in 2- 4 weeks, depending upon
the temperature at which it is cured. When properly
cured, sauerkraut is yellow-white and free of white
spots. Pack Sauerkraut into hot Ball jars, leaving
1/2 inch headspace.
If there is not enough juice to cover, add brine
made by dissolving 2 tablespoons salt in 1 quart water .
Leaving 1 I 2 inch heads pace, adjust caps. Process
-8-

..
•

3724-5

-9-

-

**

EXTRA

RECIPES

, y .................................................

**

~

~OU{)S.
~t\\aads Is. ~C~auc.a

..

•

~
\\

~.

~

\

-10-

~

,
\\;
\\

'.

~~\\\

<\fl'.·
\

~
\

SOUPS,

Salads

SALADS
FRUIT

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

peaches
.
1 (16 oz.) can pineapple chunks
.
1 small can mandarin
oranges
3 sliced bananas

Tips for Tossed Salads
Always handle salad greens with care.
Wash well, drain and dry greens before
storing:chill well before using.
To core lettuce, smack head stem end
doY.n on counter top. Then twist the core
out.

Don't cut up tomatoes for a tossed salad
sincEo their juices thin the dressing and
wilt the greens. Using them only for
garnishing the salad bowl.

Use wild greens such as dandelion, sorrel
or winter cress for a different flavor and
texture in tossed salads.

FRUIT

..
..
•
I

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

Copyright © 1978 Fundcraft Publishing, Inc.

SALAD

Drain fruit. Beat the pudding at low speed
with milk 3 or 4 minutes. Add ora~ge concentrate;
add sour cream. Refrigerate overmght. Before
serving' add sliced bananas and app~es. .
Variations can be made by usmg different
flavors of pudding.
Claudette Stohr

It is better to tear greens into bite-sized
pieces to avoid bruising with knife.

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.

SAUCES

2 apples
1 pkg. instant vanilla
pudding
1 1/2 c. cold milk
3 oz. thawed frozen
orange concentrate
1/2 c. sour cream

1 ( 29 oz.) can sliced
Additions and Garnishes

&

SALAD

2 tall cans pineapple
2 cans mandarin oranges,
chunks, drained (save
drained (save juice)
juice)
2 pkg. tapioca pudding
seasonal
fruit
grapes, bananas or other

Save liquid from drained fruit and add. enoug~
water to make 3 cups. Cook liquid and puddmg until
thick. Cool. Pour over fruit. Add grapes, bananas
or whatever fruit is in season.
Linda Pagels
BLUEBERRY
2 small boxes black-

berry or raspberry
jello
2 c. boiling water
1 (15 oz.) can blueberries, drained (save
juice)

3724-5

SALAD

1 ( 8 oz.) pkg. cream
cheese
1/2 c. sugar
1/2 pt. sour cream
1/2 tsp. vanilla
1/2 c. chopped nuts
1 small can crushed
pineapple

-11-

;:::::::

Dissolve jello in hot water. Add water enough to
reserved juice to make 1 cup and add to jello. Let set;
then add pineapple, blueberries and nuts. Pour into
long cake pan and refrigerate. Combine cream cheese,
sugar, sour cream and vanilla. Spread over top of
jello. Sprinkle nuts over top.
Darlene Cannon
CRANBERRY
1 c. cranberries
1 c. crushed pineapple
1 c. celery, chopped
1 orange, ground

or one a little smaller. Cover and freeze.
Delicious and convenient to have on hand.
Emily Mecklenburg
·•
' ·-··
MANDARIN

SALAD

3/4 c. sugar
1 large pkg. cherry jello,
made using 1 c. cold
water

1 (3oz.) pkg. straw-

berry jello
1 c. boiling water

WHIPPED

CREAM

Drain oranges and pineapple. Add jello,
cottage cheese and whipped topping. Mix and refrigerate 4-5 hours.
Carlene Lois
APPLE

JELLO

Thaw and drain berries. Use juice and water
to make jello according to package directions. Refrigerate. When slightly thickened add applesauce
and berries. Chill until completely set.
Carlene Lois

\

'

Cream the cheese and sugar together. Add the
remaining ingredients, except the Cool Whip. Fold in
thawed Cool Whip. Spread into a 9 x 13 x 2-inch pan

-12-

SALAD

CARROT
1 small pkg. carrots
3/4 c. sugar
1 onion, cut fine
1 green pepper, cut fine

SALAD

1 (No. 2) can crushed
pineapple, drained
2 bananas, sliced
1/2 c. chopped nuts
1 ( 9 oz.) carton Cool Whip

JELLO

1 small container frozen
rasp berries
1 c. applesauce

jello

Dissolve jello in the boiling water. Add the
frozen strawberries, stirring until fruit and mixture
thickens. Fold in the marshmallows and the whipping
cream. Chill until firm.
Virginia Lubkeman

1 ( 8 oz.) pkg. cream
cheese
3/4 c. sugar
1 (10 oz.) pkg. frozen
strawberries

RASPBERRY

1 small pkg. raspberry

1 ( 10 oz.) pkg. frozen
strawberries
2 c. miniature marshmallows
1 c. whipping cream

CHAMPAGNE

SALAD

1 lb. cottage cheese
1 medium container nondairy whipped topping

1 can mandarin oranges
1 can pineapple tidbits
1 pkg. orange jello

Mix the jello according to the package directions,
only use 1 cup cold water. Mix in the rest of the
ingredients and put in refrigerator until set.
Maxine Lathrop
STRAWBERRY

ORANGE

Ill

•
•

1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 can tomato soup

Cook carrots in salted water. Mix in sugar,
onion, green pepper, mustard, Worcestershire sauce,
and soup. Cut the cooked carrots and mix with the
above ingredients. Refrigerate overnight.
Mrs. Carl Stefan
PISTACHIO
1 small pkg. instant
pistachio pudding
(dry)
1/2 c. chopped nuts

3724-5

SALAD

1 c. miniature marshmallows
1 c. crushed pineapple
1 ( 9 oz.) carton Cool Whip
-13-

;;;::;::

Whip.

Mix first 4 ingredients thoroughly. Add Cool
Stir.
Myrtle E. Kohlstead
BING

CHERRY

1 ( 1 lb.) can pitted
dark sweet cherries,
drained (save juice)
1 (13 1/2 oz.) can pineapple chunks, drained
(save juice)

SALAD

..
•
•
•

1 I 4 c. cherry JUICe
2 Tbsp. pineapple juice
2 or 3 c. mini marshmallows
1 112 c. Cool Whip
2 ( 3 oz.) pkg. cream
cheese, softened

Beat cheese and juice with electric beater until
smooth. Add cherries, pineapple and marshmallows.
I\lix. Stir Cool Whip in lightly. Cover bowl and store
in refrigerator.
Myrtle E. Kohl stead
TAFFY
1 (8 or 10 oz.) carton
Cool Whip
4 c. peeled and diced
apples
1 (8 oz.) can crushed
pineapple

APPLE

SALAD

1 Tbsp. flour
112 c. sugar
1 egg
1 c. salted Spanish
peanuts

Drain pineapple into small saucepan. Add 1
slig·htly beaten eg·g·, sugar and flour. Bring to a
simmer over low heat. Cook until mixture thickens.
Remove from heat and refrigerate until cool. Peel
and dice apples. Place Cool Whip in large bowl along
with cooled custard mixture. Add apples, remaining
pineapple and peanuts. Mix thoroughly and refrigerate.
Debbie Maki
TAPIOCA
2 small cans mandarin
oranges
1 can pineapple tidbits
or slices, cut
1 ( 3 oz . ) box vanilla
pudding

FRUIT

SALAD

1 (3 oz.) pkg. tapioca
vanilla pudding
4 bananas
maraschino cherries,
sliced in halves

Drain oranges and pineapple to make 3 cups
JUICe. Add water, if necessary. Combine puddings
and juice in a medium saucepan. Cook over medium
heat, stirring until it comes to a boil. Cool; add
fruit and chill completely. Add some cherries for
color. Serve cold.
Sue Gerber
CREAMY

CRANBERRY

1 ( 6 oz.) pkg. cherry
or raspberry jello
2 c. boiling water
2 (1 lb.) cans whole
berry cranberry sauce

1 (8 oz.) can crushed
pineapple, well drained
112 c. coarsely chopped
walnuts
2 c. sour cream or sour
half and half

Dissolve gelatin in boiling water. Add the
cranberry sauce, stirring with a fork to separate.
Refrigerate until partially set. Add crushed pineapple and walnuts. Gently fold in sour cream. l\1ix
well. Pour into a 3- or 4-quart mold. Chill several
hours or overnight. Unmold; garnish with greens.
Wynelle Jerde
PINEAPPLE

•
••
•
•••
•

2 pkg. lime jello
1 c. hot water
1 (No. 2) can crushed
pineapple

NUT

MOLD

1 pt. sour cream
112 c. chopped pecans
1 I 2 c. maraschino cherries,
halved

Dissolve jello with hot water. Add fruit with
juice. Stir well. Cool in refrig·erator. In separate
bowl, place sour cream and stir until smooth. Add
cold jello mixture to sour cream with nuts and cherries.
Mix well. Grease mold with oil or mayonnaise. Chill.
Donna Jerde

'

24-HOUR
2
3
2
2

eggs
Tbsp. butter
c. marshmallows
c. seedless red grapes

SALAD
4
4
2
1

I

-14-

MOLD

3724-5

-15-

Tbsp . vinegar
Tbsp. sugar
c. diced pineapple
c. cream, whipped

Beat eggs; stir in vinegar. Add sugar and
cook over low heat , stirring constantly, until mixture
thickens. Remove from heat; add butter and cool, Add
fruit and whipped cream, Chill 12-24 hours.
Mary Prange
SAUERKRAUT

SALAD

1 small jar pimentos, cut
fine
1 I 2 large green pepper,
cut fine
1 c. water

2 c. celery, cut in
small pieces
2 pkg. sauerkraut
2 c. sugar

Toss celery, sauerkraut, pimentos and green
pepper until mixed, Boil sugar and water. Pour over
tossed mixture. Chill salad until cold. Keeps
indefinitely in glass jar in refrigerator. Makes a large
salad.
Florence Richter
COLE

SLAW

1 medium head cabbage,
shredded
1 carrot, grated

FOR

FREEZING

1 tsp. salt
1 green pepper, chopped

Dressing·:
1 c. white vinegar
1 tsp. whole mustard
seed

2 c. white sugar
112 c. water
1 tsp. celery seed

Mix salt with cabbage; let stand 1 hour. Squeeze
out excess moisture. Add carrot and pepper. While
cabbage is standing, make dressing.
Combine all ingredients and boil 1 minute. Cool
to lukewarm and pour over slaw mixture. Put in containers; cover and freeze.
This thaws in just a few minutes for serving and
leftover slaw can be refrozen.
Myrtle Kohlstedt

-16-

SWEET

'N'

1 large head cabbage,
slivered
2 c. green pepper rings
2 c. Spanish onion rings
314 c. plus 2 Tbsp.
sugar

SIMPLE

COLESLAW

1 tsp. dry mustard
1 tsp. celery seed
1 Tbsp. salt
112 c. white vinegar

3/4 c. vegetable oil

In large 3-quart bowl, layer cabbage, green
pepper and onion. Sprinkle sugar over all. In
saucepan, combine remaining sugar and ingredients.
Mix well. Heat to boiling, stirring; pour over slaw.
Cover and refrigerate at least 4 hours. Before
serving, toss thoroughly. Makes 2 1/2 quarts or
8 servings.
Mary Lois
GERMAN
1 1/2 lb. boiled potatoes
1 medium onion
6 strips bacon, cut fine

1/3 c. vinegar (or less)
112 c. water

POTATO

SALAD

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

1 I 4 tsp. pepper
1/2 c. parsley

Saute bacon until crisp and drain fat. Add
chopped onion and saute 2 minutes. Add all other
ingTedients, except potatoes, and cook until slightly
thick. Add sliced potatoes and blend well.
Mary Lois
SPAGHETTI
1 lb. spaghetti, broken
in thirds
1 (16 oz.) bottle
Italian salad dressing
2 cucumbers, chopped

SALAD

1 jar Salad Supreme*
1 green pepper, chopped
3 tomatoes, chopped
sliced black olives

*Salad Supreme is usually found in spice
section of g·rocery store.
Cook spaghetti in boiling water until done.
Drain and rinse in cold water; drain again. Mix all
together and place in refrigerator overnight.
Ida May Steinke
3724-5

-17-

;::::::

DEEP- DISH

SALAD

1 pkg. frozen beans
1 pt. mayonnaise
2 Tbsp. sugar
grated cheese
1/2 lb. fried bacon,
crumbled

1 head lettuce, chopped

fine
1 onion, chopped
6 or 8 stalks celery,
chopped
1 green pepper, chopped

Layer the first 5 ingredients in order they
appear. Spread mayonnaise over top. Sprinkle 2
tablespoons sugar over that. Sprinkle grated cheese
(any kind) on top of whole thing. Cover and refrigerate overnight. Before serving, sprinkle fried and
crumbled bacon on top .
Bacon bits or Bac*Os in the jar can be used
instead of bacon.
Zian Swanson
MARINATED
1 (8 oz.) pkg. shell
macaroni (not small
ones)
3 I 4 c. vineg·ar
3/4 c. sugar
3/4 c. oil

1 I 2 head cauliflower
1 small bunch broccoli
1 onion, peeled and

sliced

BEAN
1 big can yellow beans
1/2 c. vinegar
1 c. sugar

1 (10 3/4 oz.) can condensed tomato soup
(undiluted)
1 onion, chopped
1 green pepper, chopped

VEGETABLE

SALAD

2 Tbsp. vinegar
3 carrots, scraped and cut

into thin sticks
1/2 c. oil
2 Tbsp. prepared mustard

Separate cauliflower into flowerets. Combine with
carrot sticks in saucepan and 1/2 inch salted water.
Bring to boil; let simmer covered 3 minutes. Drain and
-18-

SALAD
2 Tbsp. prepared mustard
dash of salt
1 small onion, sliced

Boil all ingredients, except onion, for 5
minutes. Add sliced onion. After it comes to boil,
simmer 5 minutes. Let cool in vinegar; then refrigerate in container.
Vera M. Frank
BEAN

SEASHELLS

Cook macaroni according to package directions.
Drain. Mix remaining ingredients and stir in shells.
Marinate overnight in tightly covered container in
refrigerator. Will keep 2 weeks.
Wynelle Jerde
MARINATED

chill. Remove stems from broccoli (chop stems, saving
to cook for another meal). Add broccoli buds and
sliced onion to cauliflower and carrots. Mix together
oil, vinegar and mustard. Pour over vegetables and
toss lightly. Chill.
Valieda Schneider

1/2 c. salad oil
2/3 c. vinegar
3/4 c. sugar
1/2 tsp. salt
1 large green pepper

SALAD
1 small onion
green beans, drained
yellow beans, drained
kidney beans, drained
lima beans, drained

Dissolve sugar in vinegar; add salt and salad
oil. Add assorted cans of beans. Drain juices from
cans. Add green pepper, sliced, and onion, chopped.
Maxine Lathrop
TACO
1 head lettuce

4 tomatoes, chopped
2 onions , chopped
1 lb. browned ground
beef, drained well

SALAD
8 oz. shredded cheese
1 ( 7-8 oz.) jar taco sauce
(mild)
1 ( 1 lb.) bag nacho cheese
Doritos
8 oz. French dressing

Fry beef until done. Drain and let it keep
draining while you mix tomatoes, onions, cheese and
lettuce together. Mix in drained hamburger and toss

3724-5

-19-

with salad dressing and taco sauce. Break up Doritos
and mix in.
Joan Lathrop
FRANK

AND

MACARONI

SALAD

1 1/2 tsp. dill weed
1 (16 oz.) pkg. hot dogs,
cut in diagonal slices
4 hard -cooked eggs, sliced
2 medium tomatoes, cut in
wedges

1 (8 oz.) pkg. bow tie

or spiral noodles
1 small bunch celery,
cut into bite- size
pieces
3/4 c. bottled Italian
dressing

Early in the day, prepare noodles as label
directs. Drain well. In a large bowl, toss noodles
with remaining ingredients until well mixed. Cover
and refrigerate, tossing occasionally.
Carlene Lois
EASY

VEGETABLE

SOUP

1 c. frozen green beans
2 ( 16 oz.) cans stewed
tomatoes
5 beef bouillon cubes
1 Tbsp. parsley flakes
1 tsp. salt
1 I 4 tsp. dried basil
1 I 8 tsp. pepper

1 lb. ground beef
1 c. chopped onion
1 clove garlic, minced
1 ( 15 oz.) can kidney

beans
1 c. carrots, sliced
1 c. celery, sliced
1/4 c. uncooked regular
rice

Cook ground beef, onion and g·arlic in deep pot
until beef is browned. Drain off fat. Add 3 1/2 cups
water and remaining ingredients, except green beans.
Heat to boil. Reduce heat and simmer covered 40
minutes. Add green beans. Simmer 10 minutes more
or until vegetables are tender.
Debbie Habendott
POTATO
2 strips bacon

113 c. chopped onion
2 c. diced, raw potatoes

••
•
•
•
••
••

bacon until crisp. Remove bacon; add
Fry
.1 r
Add potatoes, carrots,
onion and saute untL lDl~· ver and cook until vegetables
boiling water and salt. ·nogs
Blend flour into milk
d
Add seasom
·
are ten er.
. , ble mixture. Heat until slightly
an~ add to vcegetable bacon over soup and serve.
th1ckened ·
rum
Serves 4-6.
Mrs. Don Schmalfeldt

-20-

CHILI

BEER

1 (10 1/2 oz.) can tomato

1 112 lb. hamburger

soup
1 can water
chili powder to taste
1 can beer (room temperature)
1 c. elbow spaghetti

onion , chopped
1 ( 11 uz.) can tomato
puree
1 (1 lb. 4 oz.) can red
kidney beans

er and onion in kettle. Pour all
Brown hamburg except beef and spaghetti'
remaining ingredients,
for 1 1/2 hours or less. Add
over meat. Cook slowly
tender.
beer and spaghetti. Cook until
Emma Schultz
SALAD

Put in blender;
Store in refrigerator.

add 1 clove garlic and blend·

FRENCH
1 ( 10 oz.) can tomato

soup

3724-5

DRESSING

l/2 c. onion, grated .
1 I 2 Tbsp. Worcesters1:nre
sauce
1/2 c. catsup
2 Tbsp. horseradish

1 c. sugar
1 c. oil
1 12 c . vine gar
1/2 Tbsp. salt
1 clove garlic

CHOWDER
1 I 2 c. thinly sliced carrots
2 c. boiling water
1114tsp.salt

1 tsp. parsley flakes
2 Tbsp . flour
2 c. milk

l/ 4 tsp . ground sage
1/8 tsp. black pepper
1/4 tsp. paprika

Wynelle Jerde
DRESSING
1 (10 oz.) can catsup

1 tsp. salt
-21-

-

1 1 I 2 c . salad oil
1 tsp. garlic powder

1 tsp. dry mustard
1 tsp. paprika
6 Tbsp. vinegar

2 tsp. onion flakes
1 c. sugar

2 Tbsp. soy sauce
Mix in blender.

Store in refrigerator.
Linda Pagels

PIZZA
sauce
1 ( 6 oz.) can tomato

paste
1/4 c. dry red wine
2 tsp. instant onion

2 1/2 c. cider vinegar
1 tsp. ground cinnamon

tsp.
tsp.
tsp .
tsp.
tsp.

1 tsp. cloves
1 112 tsp. ginger
1 112 tsp. nutmeg

Add salt to ground ingredients. Add vinegar.
Cook 1 hour or until thick. Add remaining ingredients
and let boil a little longer. Seal. Makes about 6
pints.

SAUCE
112
1/2
1I 4
1/4
1I 4

1 ( 8 oz.) can tomato

2 Tbsp. salt

Lorraine Zarnstorff

**

EXTRA

RECIPES

dried basil
dried oregano
parsley flakes
fennel seed
garlic salt

Mix all ingredients in saucepan. Bring to a
boil. Cook over low heat about 10 minutes. Use
1/2 cup sauce for each pizza. Store remainder in
refrigerator or freezer for future use. Makes enough
sauce for 2-3 pizzas.
Zian Swanson
BARBECUE

SAUCE

2 Tbsp. lemon juice

1 c. catsup
1 c. water
· 2 Tbsp. vinegar

1 tsp. salt
3 Tbsp. Worcestershire
sauce

Put all ingredients together and bring to a boil
over medium heat. May be used with hamburger
for Sloppy Joes or as a sauce on ribs or chicken.
Mary Lois
SAUCE

CHILI

4 large onions
4 large apples

12 large ripe tomatoes
4 large green peppers
2 hot peppers

Grind all ingredients.

-22-

3724-5

-23-

**

MAIN

Common Kitchen Pans to Use as Casseroles

IT ALlAN

BEEF

DISHES
'N

CHEESE

DINNER

WHEN THE RECIPE CALLS FOR:

A

8

c

g

a
0

0
.@
D

.Q
.@
·@
""-=-

,I

·®

4-cup baking dish:

Sauce:

9-inch pie plate
8 x 1 11. -inch layer-cake pan -c
7 3/8 x 3 5/8 x 2 114-inch loaf pan ·A
6-cup baking dish:
8 or 9 x 11 Yz-inch layer-cake pan -C
10- inch pie plate
8\lz 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'lz-inch baking pan
9 x 5 x 3-inch loaf pan -A
10-cup baking dish:

9 x 9 x 2-inch square pan
11% x 7'12 x B·;.-inch baking pan -0
15 x 10 x l-inch jelly-roll pan
12-cup baking dish or over:
13 1/z x 8\lz x 2-inch glass baking pan
13 x 9 x 2-inch metal baking pan
14 x 10\lz x 2\lz-inch roasting pan

12 cups
15 cups
19 cups

TOTAL VOLUME OF VARIOUS
SPECIAL BAKING PANS
Tube Pans:

7\lz x3-inch "Bundt" tube -K
6cups
9 x 3Yz-inch fancy tube or "Bundt
pan -J or K
9cups
9 x 3\lz-inchangel-cake pan -I
12 cups
10 x 3%-inch "Bundt" or
'' Crownburst'' pan -K
12 cups
9 x 3 1/•-inch fancy tube -J
12 cups
10 x 4-inch fancy tube mold
16 cups
(kugelhupf) -J
10 x 4-inch angel-cake pan -1
18 cups
Melon Mold:
7 x 5\1, x 4-inch mold- H

12 cups
16 cups

Ring Molds:

8 1h x 2 1/4 -inch mold -E
9'14 x 2%-inch mold -E
Charlotte Mold:
6 x 4 1/4 -inch mold -G

Crazy Crust:
1/2 c. flour
1/2 tsp. baking powder
1/2 c. sour cream

1/2 tsp. salt
1/4 c. solid shortening
1 egg

Combine all crust ingredients in medium bowl.
Stir until blended. (Batter will be slightly lumpy.)
Spread thin layer on bottom and thickly up the. sides
of a 9-inch pie pan to within 1/4 inch of pan r1m.
Combine all sauce ingredients, except cheese.
Mix thoroughly; spoon into crust. Bake at 425°. for
18-28 minutes until crust is golden brown. Sprmkle
with cheese; return to oven to melt cheese.
Colleen Oldenburg
JOHNNY

MARZETTI

1 1/2 lb. ground beef
1 ( 16 oz.) can tomatoes
1 (8 oz.) pkg. noodles
salt and pepper

4\1, cups

Bcups

Cook noodles. Fry meat and onion. Mix all
together and bake about 2 hours at 350°.
You can add a little green pepper, mushrooms,
and bit of carrot for flavor and color. Put 3 American
cheese slices on top about the last 10 minutes.
Florence Richter

7 1/z cups
8cups

3724-5
Copyright © 1978 Fundcraft Publishing, Inc.

DISH

1 can tomato soup
1 ( 7 oz.) can Niblets
corn
1 small onion

Brioche Pan:

9 1/, x 3'14-inch pan -F

NOODLE

6 cups

Spring-Form .Pans:

8 x 3-inch pan -B
9 x 3-inch pan -B

•
••
...

1 tsp. oregano
1 tsp. salt
lightly browned and
1/4 tsp. garlic powder
drained
1/2 c. chopped olives
1 I 4 c. chopped onion
1 ( 4 oz.) , can mushrooms
1 ( 6 oz.) can tomato
(undrained)
paste
1 1/2 c. shredded Mozzarella cheese
1 lb . ground heef,

-25-

IDA

MAY'S

SPECIAL

chopped onion
2 Tbsp. chili powder
1 can or bag corn chips
bit of lettuce
1! 3 can tomato juice
consomme or water
1/4 tsp. oregano

1 lb. ground round
steak
1 chopped onion
1 clove garlic, minced
1 can tomato sauce
1 ( 1 lb.) can kidney
or chili beans with
liquid

Brown together in a little oil, the ground meat,
onion and garlic. Stir in the tomato sauce, oregano
and chili powder. Now dust off good-size casserole;
grease it and alternate layers of this mixture with
layers of beans and corn chips. Bake covered at 350°
for 45 minutes and uncovered the last 10 minutes.
Before you serve, stew some shredded lettuce and
chopped raw onion on top.
Ida May Steinke
BEEF

DILL

BIRDS

3 dill pickles, cut in halves
2 Tbsp. fat
1/2 c. water
1 bay leaf
1 c . sour cream
1 Tbsp. parsley, minced
2 Tbsp . flour

1 1/2 lb. beef round
steak ( 1/2 inch thick)
1 tsp. salt
1/8 tsp. pepper
1/4 c. flour
3 slices bacon, cut
in halves

Combine flour, salt and pepper; pound it into
steak. Cut steak into 6 pieces. Place 1/2 slice bacon,
and 1/2 dill pickle on each piece of meat. Roll securely
and tie with string. Brown in small amount of fat in
heavy skillet. Pour off drippings and add water. Close
tightly and simmer 2 hours until tender. Remove rolls
from pan. Add flour. Add sour cream and parsley;
cook until thickened. Spoon sauce over meat rolls and
serve at once.
Linda Pagels
PEPPER
2 Tbsp. butter
1/3 c. chopped onion

..
•-:.
1-••

1 ( 1 lb. ) can tomatoes
1/4 c. water
2 tsp. instant beef
bouillon
1/8 tsp. garlic powder

2 Tbsp. soy sauce
2 Tbsp. cornstarch
1 green pepper, thinly
sliced
hot cooked rice

In large skillet, melt butter; add onion and
steak. Cook until beef is browned and onions are
tender. Add tomatoes, water, bouillon and garlic powder, stirring until blended. Cover and simmer 30
minutes or until beef is tender.
In small bowl blend soy sauce and cornstarch.
Add to beef mixture, stirring constantly, until mixture
thickens and boils. Add green pepper and simmer
10 minutes longer, stirring occasionally. Serve over
cooked rice. Makes 6 servings.
Wynelle Jerde
BEEF
1 1/2 lb. round steak
( 1/2 inch thick)
1-2 c. day-old bread
crumbs
1 onion, chopped

BIRDS
1/2 green pepper, chopped
1 tsp. celery salt
1/2 tsp. salt
1/8 tsp. pepper
2 strips bacon, cooked
and crumbled

Cut steak into 3 1/2- to 4-inch squares. Pound
to flatten meat. Mix crumbs, onion, green pepper,
celery salt, salt, pepper and bacon. Blend with a
fork. Place a heaping tablespoonful on each meat
square. Roll and fasten with toothpicks. Brown
rolls in bacon fat. Add about 1 cup water and 2 beef
bouillon cubes; simmer until meat is tender. Thicken
gravy.
Eleanor Lake
ITALIAN

MEATBALLS

1 lb. ground beef
1/2 tsp. salt
1/4 c. flour
1 egg
1 Tbsp . dry Italian salad dressing mix

STEAK

Combine all ingredients and shape into meatballs.

1 1/2 lb. round steak,
sliced in thin strips
-26-

3724-5

-27-

Bake uncovered at 350° for 30 minutes. Serve with
your favorite sauce.
Carlene Lois
BEEF
1 112-2 lb. boneless
round steak
3 Tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1 egg

PARMIGIANO
1 Tbsp. water
114 c. Parmesan cheese
1/2 tsp. basil leaves
1 I 2 c. fine dry bread
crumbs
6 slices Mozzarella cheese

sugar, ginger and garlic. Pour over meat and marinate in refrigerator 1 hour. Heat a little oil in heavy
skillet and fry meat at high heat 1 minute. (Save
marinade juices.) Add snow peas, marinade juices,
celery, mushrooms, onions and water chestnuts. Cook
3 minutes or until celery is just about done, but still
a bit crunchy. Combine the beef bouillon, 1 cup
water, cornstarch and salt. Add to meat and vegetables. Cook until the sauce is clear. Serve over
rice. Yields 4-6 servings.
Kathy Miller
LASAGNA

Sauce:
1 I 4 tsp. salt
1 I 4 tsp. pepper
small amount sugar
1 I 4 tsp. dried rosemary
leaves
1/2 lb. shredded Mozzarella
cheese

1 lb. ground beef
15 oz. tomato sauce
1 clove garlic, crushed

1 Tbsp. sugar
112 tsp. oregano

Cut steak into 6 serving pieces. Mix flour, salt
and pepper. Dredge meat in flour and pound. Blend
together egg and water. Mix bread crumbs, cheese and
basil leaves. Dip meat in beaten egg and water, then
in coating mixture. Brown in oil; place in a 13 1 I 2 x
9-inch pan.
Combine tomato sauce, garlic, sugar and oregano.
Pour over meat. Cover with aluminum foil and bake at
350° for 1 hour and 10 minutes. Put a slice of Mozzarella cheese on each piece of meat just before removing
from oven. Bake until cheese is melted.
LuAnn Schenning
ORIENTAL
1 1 I 2 lb. sirloin steak
3 Tbsp . sherry
2 Tbsp. s9y sauce
1 tsp. sugar
112 tsp. ginger
1 clove garlic, minced
1 ( 7 oz.) pkg. frozen
snow peas
1 c. chopped celery

8 oz. lasagna noodles

1 (6 oz.) can tomato
paste
1 ( 8 oz.) can tomato
sauce
1 I 2 tsp . garlic powder

Brown meat. Add tomato paste and tomato sauce
to browned meat. Add all spices and simmer. Cook
lasagna as directed on package. Grease 9 x 12-inch
pan. Layer meat; cover with lasagna, layer of meat,
cover with cheese, then another layer of meat, layer of
lasagna, ending with· cheese on top. Bake on low
shelf of oven uncovered for 35- 40 minutes at 400°.
Lois Greenwald

BEEF

1 c. mushrooms
1 c. green onions
1 (6 1/2 oz.) can water
chestnuts
2 beef bouillon cubes
1 c. water
2 Tbsp. cornstarch
1 1/2 tsp. salt

HAMBURGER-GREEN

BEAN

1 1 I 2 lb. lean ham1 can mushroom soup
burger
salt and pepper
1 chopped onion
1 small pkg. Tater Tots
2 cans French-cut green beans
Fry meat; do not brown. Add onion, salt and
pepper. Add green beans and mushroom soup. Put
in a 7 x 11-inch Pyrex pan. Cover with Tater Tots.
Bake 1 hour at 350°.
Elsie Schultz

Slice steak into thin strips. (Partially frozen
meat makes slicing easier.) Combine sherry, soy sauce,
-28-

CASSEROLE

3724-5

-29-

:;;::as

RICE

AND

PORCUPINE

BALLS

2 c. tomato sauce
water (as needed)
1 Tbsp. brown sugar
1 tsp. parsley

1 lb. ground beef
3 Tbsp . chopped onion

1/2 c. rice
1 tsp. salt

1/4 tsp . pepper

Mix hamburger, rice, onion, salt and pepper
together. Form into balls. Brown in frying pan.
When well browned, pour rest of ingredients over
and simmer for 40-50 minutes. Add water as needed.
Maxine Lathrop
HAMBURGER

CASSEROLE
1 can peas
1 can tomato soup
1 small can tomato sauce

1 1/2 lb. ground chuck
1 large onion
10 average-size potatoes,
peeled and sliced

Oil bottom of casserole pan. Put raw ground
chuck in bottom of pan. Put layer of onion slices,
drained peas and sliced potatoes in layers over meat.
Pour tomato sauce and soup over top. Salt and pepper.
Cover and bake at 350° until potatoes are done.
Donna Jerde
CHOP
1 lb. chop suey meat

SUEY
1 medium onion, chopped
2 Tbsp. soy sauce
1 Tbsp . molasses
cornstarch
1 c. water

1 (28 oz.) can chop
suey vegetables
1 (16 oz.) can chop
suey veg~tables

Brown meat with onion. Add 1 cup water and
simmer 1 hour. Drain vegetables and add to meat.
Stir in remaining ingredients. Thicken with cornstarch. Serve over rice or chow mein noodles.
Carlene Lois
CHOP
2 lb. ground beef

SUEY

HOT

DISH

-•-

1 c. diced celery

1 can cream of chicken

2 Tbsp. soy sauce
salt and pepper to taste
1 can cream of mushroom
soup

2 c. water
1 large can chow mein

soup
noodles

Brown meat, onion and celery with seasonings.
Add the rest of the ingredients, except noodles. Cook
5 minutes. Pour into large casserole. Sprinkle top
with noodles. Bake 1 hour at 325°. Serves 8-10.
Wynelle Jerde
CHOP

SUEY

1 lb. ground beef

1 can cream of chicken
soup
1 can cream of mushroom soup
1 can onion soup

CASSEROLE
1 small can chow me in
noodles
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. Minute rice
2 Tbsp. soy sauce

Brown meat; add soups, rice, soy sauce, onion
and celery. Bake at 350° for 1 hour. Sprinkle chow
mein noodles over top and continue baking for 1/2
hour.
Great when you have a taste for chop suey, but
don't want to go through all the fuss!
Sue Gerber
ECONOMY
1 large onion, chopped
1/2 green pepper,
chopped
1/2 c. celery , chopped
1 lb. ground beef
1/2 c. catsup

CASSEROLE
1 ( 6 oz.) can tomato paste
1 c. water
1 1/2 c. spaghetti, broken
into pieces
1 c. grated Cheddar
cheese

Brown onion, pepper and celery in a little fat.
Brown meat. Add catsup, tomato paste and water.
Coo1<:: spaghetti in boiling, salted water. Drain and
mix with rest of ingredients. Place in a greased
casserole and bake at 325° for 30-40 minutes. Top

1 c. chopped onion
-30-

3724-5

-31-

iiiJii2

with grated cheese 10 minutes before end of baking
period, or sprinkle over when served.
Nancy White
MEAT

LOAF

IT ALIANO

1 medium-sized chopped
onion
3/4 tsp. oregano
1/4 tsp. pepper
1 3/4 tsp. salt
1 large clove garlic,
crushed

1 (6 oz.) pkg. Mozzarella cheese slices
2 lb. ground beef
2 eggs
1 c. bread crumbs
1 c. spaghetti sauce
(from 15 oz. jar)

Reserve 1 slice cheese for garnish. Dice the
rest of the cheese. In large bowl combine all ingredients, except 1 slice of cheese and 1/2 cup spaghetti
sauce. Stir and mix; spoon meat mixture into a 9 x 5inch loaf pan. Pour remaining sauce over meat loaf.
Bake 1 hour at 375°. Remove from oven; drain off
excess liquid. Slice remaining cheese in 4 pieces.
Arrange on top of loaf; return to oven and bake until
cheese melts (3 minutes). Let stand 10 minutes. Remove from pan and serve. Yields 8 servings.
Nancy White
STEW
1/2 c. chopped onion
1 Tbsp. marg·arine
2 cans (10 3/4 oz.)
condensed vegetable
soup

'N'

DUMPLINGS
1/2 soup can water
1 lb. ground beef, cooked
1 can biscuits
1 can tomatoes
soup base to taste
1 tsp. pepper

In saucepan, cook onion in margarine until tender. Add soup, water, tomatoes and beef. Heat well.
Put in casserole dish. Arrange biscuits on top and
bake in 350° oven until biscuits are brown. Makes 4
servings.
Debbie Habendott
TACO
1 lb. ground beef

FANTASTACO

•..
:
••
..
•I

2 c. taco chips, broken
1 I 4 c. black olives,
sliced
1 c. prepared Hidden
Valley Ranch dressing
(original ranch, milk or
buttermilk)

1 c. sharp Cheddar
cheese, shredded
1 large head lettuce,
shredded
1 avocado
taco chips (unbroken)
2 medium tomatoes,
chopped

Brown ground beef with chili powder. Drain.
Combine ground beef with cheese, lettuce, tomatoes,
corn chips, olives and prepared dressing. Garnish
salad with avocado slices and taco chips. Makes 6-8
servings.
Sue Holst

'

ONE

'N'

ONE

CASSEROLE

1 (10 3/4 oz.) can condensed cream of mushroom soup
2 1/2 c. boiling water
1/2 c. sliced green onion
tops

1 lb. ground beef
1 c. uncooked white
rice
1 (1 3/8 oz.) pkg. dry
onion soup mix

Brown ground beef in a skillet; drain off excess
fat. Put into a greased 2-quart casserole. Sprinkle
with rice and onion soup mix. Combine mushroom
soup and boiling water. Pour over rice. Bake
covered at 350° for 1 hour or until rice is tender.
Remove cover. Sprinkle with onion tops. Makes 4
servings.
Debbie Habendott
HAMBURGER
1/2 lb. ground beef
1 onion , chopped
2 c. potatoes, cooked
and diced

CASSEROLE
2 c. carrots, cooked
and diced
1 can cream of mushroom
soup

Simmer all ingredients together. Bake 20
minutes at 375°. Serves 4 people.
Edna Richards

1/2-1 tsp. chili powder
-32-

3724-5

-33-

CROCK-POT

ZUCCHINI

STEW

salt and pepper to taste
1 bay leaf
1 can tomato soup
1 soup can water
2 Tbsp. cornstarch or
3 Tbsp. flour

2 lb. stew meat
1 large onion
6 stalks celery
6 carrots
2 or 3 potatoes

Cut vegetables into 1/2-inch pieces and cut
potatoes into cubes. Mix all ingredients together. Put
in crock-pot. Cook on low for 8-10 hours.
This can also be done on covered casserole in
the oven at 300° for 5 hours.
Pastor Swanson
LAYERED

HAMBURGER

1 lb. ground beef
1 medium onion, chopped
4 medium potatoes, pared
and sliced
1/4 tsp. pepper

BAKE

1 (10 1/2 oz.) can condensed vegetable soup
1 (10 3/4 oz.) can condensed cream of mushroom
soup
1/2 c. water

Brown ground beef and onion in skillet; drain off
excess fat. Put half of the potatoes into a greased 2quart casserole. Top with half the meat mixture; repeat.
Sprinkle with pepper. Combine vegetable soup, mushroom soup and water. Pour over meat. Bake, covered,
at 350° for 1 hour or until potatoes are tender. Makes
4 servings.
Debbie Habendott
HAMBURGER
1 or 1 1/2 lb. hamburger
4 c. sliced potatoes
1 c. carrots, sliced

CASSEROLE
1 medium onion, sliced
1 can peas (juice too)
2 Tbsp. raw rice

Season hamburger and place in bottom of casserole. Sprinkle rice on top. Layer rest of vegetables
alternately. Pour peas over all. Bake at 350° for about
45 minutes or until carrots and potatoes are soft.
Olene Zarnstroff
-34-

-IIIII

1 ( 8 oz.) pkg. lasagne
noodles
1/2 lb. ground beef
1/4 c. chopped onion
1 ( 8 oz.) can tomato
sauce
1/2 c. mushroom pieces
1 clove garlic, minced
1 tsp. basil
1 tsp. parsley

LASAGNE
1 tsp. salt
1/2 tsp. oregano
1/4 tsp. pepper
2 c. cottage cheese
1 c. diced zucchini
1 egg
1 c. shredded Mozzarella
cheese
Parmesan cheese, grated
1 ( 6 oz.) can tomato paste

Cook noodles and drain. Brown beef and onion
in skillet. Add tomato paste, tomato sauce, mushrooms,
garlic, basil, parsley, salt, pepper and oregano.
Simmer for 1 hour. Combine cottage cheese, zucchini
and egg. In large baking pan alternate layers of
noodles, cottage cheese mixture, meat mixture and
Mozzarella cheese. Bake at 350° for 30 minutes.
Sprinkle with Parmesan cheese after removing from
oven.
Sharon McCormack
PIZZABURGERS
1 lb. hamburger
1 medium onion, chopped
1/2 tsp. salt
1/2 tsp. pepper
garlic salt or powder
1/2 tsp. oregano

1 c. pizza sauce
1/2 lb. shredded pizza
cheese
1 small can mushrooms
English muffins

Brown hamburger with onion, salt, pepper and
garlic. Add oregano. Remove from heat. Add pizza
sauce, cheese and mushrooms. Put on English muffin
halves and broil. Leftover mixture may be frozen.
Carlene Lois
PIZZA
1 lb. hamburger
1 medium onion, chopped
salt and pepper
garlic powder
3724-5

BURGERS
1/2 tsp. oregano
1 c. pizza sauce
1/2 lb. shredded pizza
cheese
1 small can mushrooms
-35-

-

~~W~

-----.-- Brown hamburger, onion, salt, pepper and garlic
powder. Add oregano and turn off heat. Add pizza
)
sauce, cheese and mushrooms. Stir together and put
on English muffins, cut in halves. Broil until cheese
melts.
I
You can put a little extra shredded cheese on
top before you put them under the broiler. Pizza
Burgers can be frozen too. This mixture should be
enough for 12 muffin halves.
Shirley Meinke
PIZZA
1 lb. Italian sausage
3 Tbsp. oleo
3 Tbsp. flour

2 small cans tomato juice

CASSEROLE
1 large can pizza sauce
1 ( 7 oz.) pkg. Creamettes
noodles
1/2 lb. Mozzarella cheese
Parmesan cheese

FROZEN

-

Brown sausage. Cook oleo and the flour to a
paste. Add tomato juice and pizza sauce, bringing to
a boil. Add Creamettes. Put the sausage, noodles
and shredded Mozzarella cheese in a casserole dish;
pour the sauce over the top. Sprinkle with Parmesan
cheese. Bake at 350° for 30 minutes.
Sue Gerber
PIZZA
2 lb. ground beef
1/2 c. chopped onion
1/2 c. Parmesan cheese
1 tsp. oregano
1 ( 8 oz.) can pizza
sauce

l\JEAT

LOAF

sliced mushrooms
1 c. cracker crumbs
2 eggs, slightly beaten
1 1/2 tsp. salt
1 c. milk
1 c. Mozzarella cheese

Lightly mix ground beef, crumbs, onion, egg·s,
Parmesan cheese, salt, oregano, milk and 1/3 of pizza
sauce. Turn into an 8-inch square baking pan. Bake
45 minutes at 350°. Spread remaining pizza sauce
and mushrooms over top of loaf. Sprinkle with Mozzarella cheese. Return to oven for 8-10 minutes or until
cheese browns.
Barb Oldenburg

-36-

-..
-..
•

DOUGH

1 loaf frozen Italian
bread (honey, wheat,
or white bread dough),
thawed
1 lb. ground beef
1 ( 8 oz.) can tomato
sauce
1/2 c. minced onion
1 I 4 c. sliced mushrooms
1 tsp. paprika
melted butter or margarine

BREAD

1/2 tsp. oregano
1/2 tsp. garlic salt
3/4 c. sliced ripe olives
1 I 4 c. chopped green
pepper
1 c. ( 4 oz.) shredded
Cheddar cheese
3/4 c. shredded Moz zarella cheese
Parmesan cheese (optional)

In medium skillet, saute ground beef until
browned. Drain off fat. Mix in tomato sauce, onion
and mushrooms. Cover; simmer 20 minutes. Stir in
olives, green pepper, Cheddar cheese, paprika, oregano and garlic salt. Place dough on well- greased
baking sheet. Press or roll dough to a 15 x 12-inch
rectangle. Place filling· along· lengthwise center third
of dough. Sprinkle with Mozzarella cheese.
Using a sharp knife, make cuts from edge of
doug·h to filling at l-inch intervals along each side of·
the filling. Bring strips at an angle across filling,
alternating from one side to the other. Tuck dough in
at both ends to seal the filling. Brush with melted
butter. Bake in preheated 350° oven for 30-40
minutes. If desired, about 5 minutes before removing
from oven, brush with melted butter again and sprinkle
with Parmesan cheese. Serve warm.
Carol Lake
BARBECUE
6 lb. hamburger
2 green peppers,
chopped
2 c. onions, chopped
1 bunch celery, chopped
4 pt. water

2 bottles catsup ( 16 oz. ;

I use 1/2 barbecue sauce)
4 tsp. dry mustard
4 tsp. sugar
6 tsp. vinegar
salt and pepper

Cook green peppers, onions and celery in the
water until tender. Drain. Brown ground beef and

3724- 5

-37-

drain. Mix all ingredients together and simmer, stirring
occasionally for about 1 hour.
Wynelle Jerde
BAR-B-Q'ED

WIENERS

1 tsp. dehydrated onion
1/2 c. catsup
1 Tbsp. Worcestershire
sauce
pinch of chili powder
salt and pepper

1/8 c. sugar
1 Tbsp. flour
2 Tbsp. molasses or
brown sugar
1 I 4 c . vine gar
1/4 c. water

Slice 1 pound of wieners into sauce and heat
through or use cocktail wieners.
This is also an excellent barbecue sauce for ribs.
Carlene Lois
BARBECUED
4- 6 lb. spareribs, cut
in pieces
salt and pepper
1/2 c. chopped onion
3 Tbsp. cider vinegar
2 Tbsp. brown sugar
1 c. catsup

i

I

I

I

:I

it
i:

It i

i~!
I~ I

~-

3- 4 lb ~ pork ribs
1 c. vinegar
2 Tbsp. lemon juice

3 lb. ribs
1/2 c. chopped onion
1/2 c. celery
1/4 c. vinegar
2 Tbsp. sugar

3 Tbsp. Worcester shire
sauce
1 Tbsp. prepared mustard
sauce
1 c. water
1/4 tsp. Tabasco sauce

4
1
1
2

RIBS

2 Tbsp. Worcestershire
sauce
1/3 c. brown sugar

1 medium onion, chopped

•••
!

-38-

SPARERIBS
1 c. catsup
1/2 c. water
2 Tbsp. Worcestershire
sauce
1 tsp. prepared mustard
2 tsp. salt

Brown ribs; then add remaining ingredients.
Cover and bake in oven 2 hours at 350°.
Myrt Schenning
SPARERIBS

Sauce:
3 Tbsp. butter

Mix the vinegar, lemon juice, Worcestershire
sauce and brown sugar. Pour over ribs. Bake ribs
at 500° for 15 minutes; then turn heat to 350° and
baste every 15 minutes with juices. When ribs start
to get tender, spoon sauce over them and finish
baking until done.
Virgene Zarnstorff
BARBEQUE

SPARERIBS

BARBECUE

i''!

I

--

Sprinkle ribs with salt and pepper. Place ribs
in roaster; cover tightly. Bake at 350° for 1 hour.
Pour off drippings. Combine onion, brown sugar,
vinegar, catsup, Worcestershire sauce, mustard,
water and Tabasco sauce. Pour over spareribs.
Continue baking 1 hour longer (uncovered).
Eleanor Lake

l~l

lj

2 Tbsp. prepared
2 Tbsp. Worcestershire
mustard
sauce
3/4 c. catsup
2 Tbsp. brown sugar
1 medium green pepper, chopped

lb. spareribs
medium head cabbage
1/2-2 c. catsup
onions

AND

CABBAGE

2 bay leaves
1 c. water
salt and pepper

Put ribs in large casserole or round roaster.
Salt and pepper ribs. Shred cabbage over ribs.
Shred onions and mix with cabbage. Pour catsup over
cabbage. Push the bay leaves in the cabbage (leave
ends so you can see them and remove before serving).
Pour water over all. Bake at 350° for 1 hour uncovered. Bake at 325° covered until ribs are done,
about 2 1/2-3 hours.
Eleanor Lake

.

3724-5

-39-

HAM

CASSEROLE
1/2 c. milk
1/4 c. Velveeta cheese,
melted in milk and soup
1 small onion, chopped

7 oz. macaroni,
cooked and drained
2 c . diced ham
1 can cream of mushroom soup

Combine all ingredients. Bake 30 minutes
at 350°.
Carlene Lois
HAM

AND

POTATO

CASSEROLE

1 pkg. Betty Crocker
1 ( 2 oz.) can mushroom
au gratin potatoes
stems and pieces,
2 c. boiling water
drained
2/3 c. milk
1 Tbsp. soy sauce
3 c. cubed fully cooked
1 ( 3 oz.) can French
smoked ham
fried onions
1 (16 oz.) can cut green beans, drained
Heat oven to 400°. Mix potato slices, sauce
mix, water, milk, ham, beans, mushrooms and soy
sauce in ungreased 3-quart round casserole. Bake
uncovered 30 minutes; stir. Sprinkle with onions.
Bake 5 minutes longer.
Darlene Cannon
PORK
4
1
1
1

thin pork chops
Tbsp. oil
large onion , sliced·
tsp. salt

CHOP

CASSEROLE
4 c. canned cut green
beans
1/2 c. water or liquid from
beans

In medium skillet, brown chops in oil; set aside.
Saute' onion in skillet until lightly browned. Place
onion and beans in greased 11 x 7-inch baking dish.
Pour on water or juice; sprinkle with salt. Top with
browned chops. Cover with foil. Bake in 350° oven
for 45 minutes. Serves 4.
Mary Lois

-40-

PORK

•
••
•
•-

CHOPS

6 pork chops
1 can French onion soup

AND

RICE

1 can cream of chicken
soup
1 soup can instant rice

In a large m1xmg bowl mix French onion soup,
cream of chicken soup and rice. Put rice mixture in
g x 13-inch pan.
Lay the pork chops on top. Season
with salt and pepper. Cover pan with aluminum foil.
Bake at 350° for 1 1/2 hours.
You may use chicken in place of pork chops.
Susan McRae
CHICKEN
4 c. cooked chicken,
cut in bite-size
pieces
1/2-3/4 c. sour cream
1 stick margarine

CASSEROLE
1 can cream of chicken
soup
1 can cream of mushroom
soup
1 small jar sliced almonds
1 tube Ritz crackers

Mix soups and sour cream together; pour. over··
chicken. Melt the margarine and add crushed R1t z
crackers. Stir into chicken mixture, reserving 1/2.
cup to sprinkle on top of casserole. Use a 13 x 9-mch
pan and bake at 325° until bubbly.
Tuddie Rausch
PARMESAN
1 chicken, cut up
1 I 4 c. butter
1 egg, beaten
2 Tbsp. milk

TATER

CHICKEN

1 c. potato flakes
1/2 c. Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper

Combine beaten egg and milk. In a separate
bowl mix together potato flakes, Parmesan cheese,
salt and pepper. Melt butter in flat baking dish.
Dip chicken in milk, then in flake coating. ~ake 30
minutes; then turn and top with rest of coatmg mixture
and bake 30 minutes more.
Barb Oldenburg

3724-5

-41-

BARBECUED
1/4 c. salad oil
1 (2 112-3 lb.) readyto-cook broiler-fryer
chicken, cut up
1 I 2 c. chopped onion
1 I 4 c. chopped celery
112 c. catsup

CHICKEN

113 c. water
2 Tbsp. lemon juice
1 Tbsp. brown sugar
1 Tbsp. Worcester<:>hire
sauce
1 Tbsp. vinegar
1 Tbsp. prepared mustard

In skillet, brown chicken slowly in salad oil.
Place in 12 x 7 1/2 x 2-inch baking dish. To skillet,
add chopped onion and celery. Cook until tender.
Add catsup, water, lemon juice, brown sugar,
Worcester shire sauce, vinegar and prepared mustard.
Season. Simmer 15 minutes. Skim off excess fat.
Pour sauce over chicken. Bake uncovered at 325° for
1 hour and 15 minutes or until done. Baste 3 or 4
times. Serves 3 or 4.
Sue Holst
CHICKEN -IN- A- BASKET
2 (2 1/2-3lb.) fryers
vegetable oil
2 eggs, beaten with 1 I 4 c.
water

1 1/ 2 c . flour
2 tsp. salt
1 tsp. sugar
1 tsp. paprika
1/2 tsp. pepper

Combine flour, salt, sugar, paprika and pepper
in shallow pan. Pour egg mixture in another dish.
Dip chicken pieces, one at a time, in flour, turning
to coat completely, then in egg mixture, then in
flour mixture again. Pour 2 inches oil in pan (I use
electric frypan); heat to 350°. Fry legs and thighs
18 minutes, breast and wings 12 minutes.
This is very good hot or cold.
Eleanor Lake
LOW

CAL

1 ( 2 1 I 2- 3 lb. ) fryer,
cut up
1/3 c. water

FRIED

CHICKEN
3 or 4 chicken breasts,
cooked and cut up
2 cans cream of chicken
soup
1 (8 oz.) can sliced
water chestnuts,
drained
1 small onion, chopped

CASSEROLE
1 c. celery, chopped
3/4 c. sliced almonds
3/4 c. salad dressing
2 c. cooked egg noodles
(medium-sized)
Ritz crackers or potato
chips

Combine above ingredients; place in buttered
Top with crushed potato chips
or Ritz crackers. Bake at 350° for 30 minutes.
Serves 8.
Chopped hard-boiled eggs may be added.
Edna Hinz
9 x 12-inch casserole.

CHICKEN

ON

SUNDAY

1 small pkg. Minute rice
chicken pieces
1 soup can milk
1 can cream of mush1 pkg. onion soup mix
room soup
1 can cream of celery soup
Mix soups and milk. Stir in rice. Pour into
9 x 13-inch pan. Place chicken on top of mixture.
Sprinkle with onion soup mix. Seal pan with foil.
Bake 2 hours at 325°.
Judy Marcell
CHICKEN

CHICKEN

2 tsp. salt
1/2 tsp. paprika
1/2 tsp. seasoned salt

-42-

•
••

Place chicken in frying pan; add water.
Sprinkle with half of seasoning mixture. Cover
tightly and bake at 260°-300° for 20 minutes. Turn
chicken and sprinkle with remaining seasoning. Cover
and bake 20-30 minutes longer until chicken is forktender .
Wynelle Jerde

AND

DUMPLINGS

1/2 c. water
1 ( 2- 3 lb.) chicken,
1 c. sliced onion
cut up
2 Tbsp. butter or margarine

3724-5

-43-

1 I 4 tsp. poultry season-

1 c. biscuit mix
1/3 c. milk

ing
1 can cream of chicken soup

Sprinkle chicken with 1/2 teaspoon salt and
dash of pepper. Brown in butter in large heavy pan.
Add water, onion and poultry seasoning. Cover; simmer
30 minutes. Stir in soup. Bring to boil; cover and
simmer 10 minutes more. Stir now and then. Combine
biscuit mix and milk; spoon dumplings onto stew. Cook
uncovered 10 minutes; cover and cook 10 minutes
longer. Makes 4 servings.
Debbie Habendott
CHICKEN

NOODLE

1 can cream of chicken

BAKE

2 c. cooked noodles
2 Tbsp. pimento
1 Tbsp. parsley, chopped
2 Tbsp. buttered bread
crumbs

soup
1/2 c. milk
2 cans ( 5 oz. ) boned
chicken or turkey,
cut up

In 1 1/2-quart casserole, blend soup and milk.
Stir in chicken, noodles, pimento and parsley. Bake
at. 350° for 25 minutes. Top with crumbs; bake 5
mmutes more. Makes 4 cups.
Debbie Habendott
MACARONI

AND

2 c. macaroni
4 c. milk
1/2 lb. American cheese
;

;

CHEESE

-•
•

BATTER

FOR

FISH

1 1/2 c. flour
3 tsp. baking powder
3 Tbsp. shvrtening
1/2 tsp. salt

1 tsp. salt
-44-

PIE

1/2 c. milk
3/4 c. grated cheese
1 pimento, chopped

Creamed Salmon:

6 Tbsp. flour
3 Tbsp. butter
2 small onions, chopped
1 green pepper,
chopped

..
..
..
i

SALMON

Cheese Rolls:

I

.

1 c. flour

DEEP-DISH

2 Tbsp . butter

2 slices bread
4 egg· yolks

dash of oil

Mix egg yolk with beer and dash of oil. Add
to flour and mix well. Do not add all the beer at once
as batter may get too thin. Beat egg white until
stiff and fold into beer and flour mixture. If batter
is too thick, thin out with reserved beer. Dip fish
fillets in batter, coating well. Deep-fry in hot oil
( 400°) and cook' turning once' about 5 minutes,
depending on size of pieces or until batter is crisp
and deep brown. Drain on paper towels.
Emily Mecklenburg

SOUFFLE

Cook macaroni. Scald milk; add butter. Break
up bread; melt cheese in milk. Add egg yolks. Beat
egg whites and fold in macaroni. Turn into casserole
dish placed in dish of hot water. Bake at 350° until
set.
Mildred Carr
BEER

1 c. beer
1 egg, separated

.

1 1/2 tsp. salt
3 c. milk
1 tall can salmon
1 Tbsp. lemon juice

Cheese Rolls: Sift flour, baking powder and
salt together. Cut in butter. Add liquid to form soft
dough. Roll out 8 x 10 inches. Sprinkle with cheese
and pimento. Roll up like jelly roll. Cut in 8 slices.
Flatten slightly and place on top of creamed mixture.
Creamed Salmon: Cook onions and pepper in
butter until tender. Blend in flour and salt. Add
milk slowly. Cook until sauce thickens, stirring
constantly. Add salmon and lemon juice. Pour in
greased casserole. Top with Cheese Rolls. Bake in
450° oven about 30 minutes or until brown.
Eleanor Lake

3724-5

-45-

;;:::a

TURKEY

POT

PIE

1/3 c. milk
2 or 3 cans turkey gravy
2/3 c. biscuit mix
salt and pepper to taste

2 c. frozen stew

vegetables or 2 c.
fresh vegetables
2 c. cooked turkey,
cubed

In a 3-quart casserole, mix vegetables, turkey,
and gravy. Cover and bake at 400° for an hour or so,
until bubbly. Mix biscuit mix and milk until smooth.
Drop by rounded teaspoonfuls onto the casserole. Resume baking for 10 minutes or until brown .
This recipe is great for leftover turkey, roast
beef or chicken. Just substitute turkey and turkey
gravy for beef and beef gravy or chicken and chicken
gravy.
Sue Gerber
IT ALI AN
5
2
1
3

lb. roast beef
Tbsp. vegetable oil
Tbsp. parsley flakes
beef bouillon cubes

BEEF

1/2 tsp. oregano
3 cloves garlic or more
to taste

Brown beef in frying· pan with 2 tablespoons of
oil. Cover with water; add oregano, 1 or 2 cloves
garlic and 1/2 teaspoon parsley flakes. Simmer 2 hours.
Remove from liquid and slice very thin. Return to
liquid and add more oregano, garlic and parsley flakes
(to taste). Add salt and pepper and 3 bouillon cubes.
Simmer until tender.
Myrt Schenning

••
•..
'

--46-

-------------------------------~

,......----------------------,---------------------VEGETABLES

How To Can Vegetables
POINTS ON PACKING
Raw pack. - Pack cold

raw vegetables
(except com, lima beans, and peas)
tightly into container and cover with
boiling water.
Hot pack. - Preheat vegetables in water
or steam. Cover with cooking liquid or
boiling water. C'A>Oking 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 opening).
•Watch until steam pours steadily from
vent. Let it escape for 10 minutes or more
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
Keep
pressure by opening petcock.
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 pressure registers zero,
wait a minute or two, then slowly open

ZUCCHINI

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

1 stick margarine,
melted
1 pkg. Stove Top
stuffing
2 c. cubed zucchini,
cooked and drained

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.
Choosing mason jars. Jars manufactured 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 glass jara. 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.
Closing glass jar&. Always wipe jar rim
clean after food product is packed. Place
lid on jar with button side up. Screw
rings on finnly, but don't force. Do not
re-tighten rings after processing or
cooling.
A new lid that snaps down and clicks as
the jar cools, providing visible proof of
sealing, called Magic Button (R) is made
by Owens-illinois. 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 transler. 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.

CASSEROLE

grated cheese
1 c. grated carrots
1 small onion, chopped
1 can cream of chicken
soup
1 c. sour cream

Combine melted margarine with stuffing and
put into an 8 x 10-inch baking pan. Reserve 1 cup
for topping. Mix together zucchini, carrots, onion,
chicken soup and sour cream. Pour over stuffing.
Top with reserved stuffing and grated cheese. Bake
in 350° oven for 30 minutes.
Marilyn Lake
ZUCCHINI

l\:JOZZARELLA

3- 4 small zucchini,

washed
1 large onion
1 I 2 lb. Mozzarella cheese

...
•
•..
..
I

CASSEROLE

2 Tbsp. butter
1 tsp. salt
8 oz. pizza sauce

Preheat oven to 350°. Cut zucchini into 1 I 2inch slices. Slice onion. Cook zucchini and onion
slices together in covered skillet in butter until tender.
Add salt and pizza sauce. Pour into 1 1/2-quart
casserole. Top with Mozzarella cheese slices. Bake
30 minutes .
Colleen Oldenburg
BUFFET

CHEESE

12 sliced, pared carrots
1/4 c. margarine
1 small onion, minced
1/4 c. flour
1 tsp. salt
1/4 tsp. dry mustard

3724-5

SCALLOPED

CARROTS

2 c. milk
pepper
1/4 tsp. celery salt
1/2 lb. Cheddar cheese
slices
3 c. buttered fresh bread
crumbs

-47-

Boil carrots until tender; drain. Cook onion in
butter 2-3 minutes. Stir in flour, salt, mustard and
then milk; cook, stirring until smooth. Add pepper
and celery salt. In 2-quart casserole, arrange layer of
carrots, then cheese. Repeat until both are used,
ending with carrots. Pour sauce on top; add crumbs.
Bake uncovered at 350° for 25 minutes or until golden.
Can be made early in the day and refrigerated. Bake
15-20 minutes longer.
Colleen Oldenburg
BROCCOLI
1 All Ready pie crust
10 oz. frozen broccoli,
cooked and drained
2 c. shredded Cheddar
cheese
1 Tbsp. flour

QUICHE

8 slices bacon, cooked

crisp, drained, and
crumbled, or chopped
ham
3 eggs, beaten
3/4 c. sour cream

Pour 1/2 of cheese on pie crust; sprinkle with
flour. Lay broccoli and meat on cheese. Put remaining
cheese on top. Mix sour cream and eggs together;
pour over. Bake 1 hour; check at 50 minutes. Bake
at 350°.
Colleen Oldenburg
GREEN

ORTEGA

2 ( 4 oz.) cans mild
Ortega peppers
1 lb. grated Monterey
Jack cheese

PEPPER

CASSEROLE

1 c. Bisquick
1 tsp. salt
3 eggs
2 c. milk

Arrange peppers in 9 x 13-inch dish; add cheese.
Pour over cheese and peppers.
Bake at 350° for 45 minutes.
Wynelle Jerde

-

Melt margarine and onion. Place in casserole
dish and add broccoli, rice, soups and milk. Bake
at 400° for 1 hour and 15 minutes, stirring occasionally.
Betty Lackas
CALIFORNIA
2 pkg. frozen California
mix vegetables
1 can cream of mushroom soup

MIX

CASSEROLE

1 ( 8 oz.) jar Cheez Whiz
1 small pkg. frozen onion
rings

Cook frozen vegetables until tender. Drain.
Put into casserole dish. Pour cream of mushroom
soup over vegetables. Spread Cheez Whiz over
vegetables. Bake until heated through. Heat frozen
onion rings in oven and lay on top of casserole just
before serving.
Wynel1e Jerde
POTATO
8-10 potatoes, cooked,
peeled, and sliced
2 tsp. salt
2 c. cottage cheese
1 c. sour cream
1 can cream of mushroom soup

CASSEROLE
1/4 c. chopped onion
1 Tbsp. butter
1 Tbsp. parsley
1/2 tsp. Worcestershire
sauce
American cheese slices

Mix all together and pour over sliced potatoes.
Place cheese slices over top. Cover and bake at 350°
for 1/2-1 hour.
Donna Jerde

Mix other ingredients.

BROCCOLI
1/4 c. margarine
1 small onion
1 large pkg. broccoli
(frozen)

RICE
1
1
1
1
-48-

CASSEROLE
c. uncooked Minute rice
can cheese soup
can mushroom soup
soup can milk

GREEN
1 pkg. frozen Frenchstyle green beans
(may use 2 pkg. if
desired)
1 c. fine Ritz cracker
crumbs

3724-5

BEAN

CASSEROLE
1 c. grated cheese
(American)
3/4 c. finely chopped onion
1 can cream of mushroom
soup

-49-

-----.rr---.........

---------------.:--------------~---. ~--------,.---

Cook beans until tender and drain. Put layer
of green beans, 1/2 mushroom soup, 1/2 onion, 1/2
cheese and 1/2 crumbs. Repeat layers. Heat in oven
at 350° until bubbly and crumbs are golden brown.
Can be doubled or tripled for large group.
Corinne Larsen

Mix everything together in a casserole, except
onion rings. Bake uncovered at 350° for 30 minutes.
Take out of oven; stir well and then put onion rings
on top. Bake 10 minutes more.
Shirley Meinke
BROCCOLI-CELERY

MARINATED

1 1/2 tsp. salt
1 tsp. mustard
1/2 tsp. pepper
1/2 c. sliced onion

1 lb. fresh mushrooms
1/2 c. oil
1/2 c. vinegar
1 tsp. garlic powder
3 bay leaves

Mix all ingTedients, except mushrooms, in blender
a few seconds. Add mushrooms, 1/2 cup sliced onion
and 3 bay leaves. Marinate for at least 24 hours.
Serve on toothpicks as an appetizer.
Mary Lois
KIDNEY

BEAN

CASSEROLE

2 cans tomato soup
1 can water
1 large 1 lb. 14 oz. can
kidney beans

1 1/2 lb. ground beef
1/3 c. chopped onion
1 c. chopped carrots
1 c. chopped celery
1/2 (5 lb.) bag potatoes

Brown ground beef and chopped onion. Together
boil carrots, celery and potatoes about 15 minutes (they
will not be done). In larg·e bowl combine drained
ground beef mixture and drained carrots, celery and
potatoes. Add tomato soup and water. Add kidney
beans. Pour contents into greased casserole dish.
Cover and bake at 350° for 30-40 minutes.
Sue Holst
BROCCOLI

CASSEROLE

MUSHROOMS

CHEESE

CASSEROLE

1 small box frozen

1 can cream of mushroom

chopped broccoli,
unthawed
1 c. hot water
1 c. uncooked Minute rice

soup
1 small jar Cheez Whiz
1 can dehydrated onion
rings
-50-

1 1/2-2 lb. fresh
broccoli, chopped
1 can cream of celery
soup

1 tube Ritz crackers,

crushed ( 20- 30)
2- 3 Tbsp. butter

Wash and chop broccoli. Combine with soup.
Pour into an 8-inch square or round pan. Sprinkle
crushed crackers over top and dot with butter.
Bake at 350° fo1' 30 minutes.
Mary Prange
ROUNDS

ZUCCHINI

1/4 c. Parmesan cheese
2 c. shredded zucchini
salt and pepper

1/3 c. biscuit mix
(Bisquick)
2 slightly beaten eggs
2 Tbsp. butter

Stir tog·ether biscuit mix, cheese and seasonings. Stir in beaten eggs just until mixture is
moistened. Fold in zucchini. Melt butter in frying
pan. Drop in patties (about 2 tablespoons each).
Cook 2- 3 minutes on each side.
Minced onion and garlic powder may be added.
Mary Prange
BAKED
3 large cans pork and
beans
1 clove garlic, minced
3 Tbsp. molasses
1/2 c. brown sugar

BEANS
1/2 c. corn syrup
2 tsp. prepared mustard
5 or 6 slices bacon
salt and pepper to taste

Cut bacon into small pieces and fry.

3724- 5

-51-

Put beans

and other ingredients in 9 x 13-inch pan. Add bacon
and drippings. Bake for 1 hour at 350°.
Wynelle Jerde

**

EXTRA

RECIPES

-52-

**

~·---------·-------------------~

BREADS,

Baking Tips
CAUSES OF PROBLEMS
(Causes ol Failures]

COMMON PROBLEMS
[Common Failures!

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)

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 shortening, 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
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

Copyright © 1978 Fundcraft Publishing, Inc.

ONION

ROLLS,

PIES

CASSEROLE

&

BREAD

1 Tbsp.
1/2 tsp.
1 I 4 tsp.
2 1 I 4 c.
1 Tbsp.

1 pkg. dry yeast
1/4 c. warm water
1 c. cottage cheese
1/2 pkg. onion soup mix
1 egg

PASTRY

sugar
salt
soda
flour
butter

Soften yeast in warm water. Heat cottage
cheese to lukewarm; add soup mix, butter, sugar,
salt and soda. Beat cottage cheese mixture and 1
cuP flour with electric mixer. Add yeast and egg;
co~tinue to beat. Add remaining flour and mix well
(may have to beat by hand at this point). Let rise
in warm place until double in bulk. Stir down. Turn
into buttered 1 1/2-quart casserole. Let rise until
double. Bake in 350° oven for 40-50 minutes.
As all ovens vary, watch carefully after 30
minutes and remove when nicely browned all over.
Phyllis Schnurr
RAISIN

BRAN

MUFFINS

5 tsp. baking soda
1 qt. buttermilk
4 beaten eggs
1 c. melted margarine

1 (15 oz.) box Post

Raisin Bran
5 c. flour
3 c. sugar
2 tsp. salt

Mix bran, flour, sugar, salt and baking soda
together. Add milk, eggs and margarjne; mix quickly.
Fill muffin tins and bake at 375° for about 20 minutes.
You can use all the batter at once or keep part
of it in refrigerator for up to 1 week.
Maxine Lathrop
SWEET
1
2
2
3

c. sour cream
Tbsp. Crisco
eggs, beaten
c. flour

3724-5

ROLLS
3 Tbsp. sugar
1/4 tsp. baking soda
1 large pkg. yeast, softened in little water with
pinch of sugar added

-53-

Bring sour cream to a boil; then add sugar,
Crisco and soda. Add softened yeast and beaten eggs.
Slowly add flour. Let rise until double in bulk. Divide
dough and roll out; make into whatever shape you want.
Let rise and bake at 350°-375° for 12-15 minutes.
May use cinnamon- sugar mixture, jams and drizzle
powdered sugar frosting over them.
Virgine Zarnstorff
CINNAMON

ROLLS

3/4 c. warm water
1/4 c. sugar
1 egg
raisins (optional)
nuts (optional)

1 pk g. dry yeast
1 I 4 c. shortening
1 tsp. salt
2 1 I 2 c . flour

Dissolve yeast in warm water; add shortening,
sugar, salt, egg and 1 cup flour. Beat 2 minutes with
mixer. Add 1 1/2 cups flour. Blend well. Do not
knead. Cover and let rise until double. Roll out to
rectangle on floured board. Spread with:
4 Tbsp. sugar

2 tsp . cinnamon
2 tsp. butter, melted

Roll up and slice. Place in well- greased 9 x 13inch pan. Let double in bulk. Bake at 375° for 25
minutes. Frost.
Barb Oldenburg
NUT

BREAD
1/2 c. white sugar
1 egg. beaten
1 tsp. soda
1 c. nuts, chopped

1 1/2 c. brown sugm•
1 c. buttermilk or sour
milk
1/2 tsp. salt
1 2/3 c. flour

Mix all ingredients lightly. Bake at 350° for 45
minutes.
Edith Oetting
SQUASH
3 c. flour

1 tsp. ground cloves
1 tsp. nutmeg
1/2 tsp. baking powder
1 1/2 c. mashed squash

1 tsp. cinnamon
1 tsp. salt

3 eggs
2/3 c. oil
2 c. sugar

Beat eggs, squash and oil. Add rest of ingredients, stirring until just moist. Pour into gTeased
large bread pans. Bake at 350° for 1 hour, Cool 10
minutes before removing from pans.
Barb Oldenburg·
BLUEBERRY

WALNUT

1 c. sugar
1 c. whole wheat flour
1 tsp. baking powder
114 tsp. salt
1/2 c. plus 1 Tbsp. oil
1 c. chopped walnuts

1 pt. fresh blueberries
1 1/2 c. flour
1 tsp. baking soda
1 I 2 tsp . cinnamon

5 eggs
1 tsp. vanilla

Heat oven to 350°. Grease and lightly flour a
Put blueberries in a bowl and
sprinkle with 1 I 2 cup sugar. Put flour, baking soda;
baking powder, cinnamon and salt in a small bowl.
Stir well. Beat eg·gs in a large bowl. Stir in remaining 1/2 cup sugar until mixture thickens and is pale
yellow. Stir in oil and vanilla; add walnuts and reserved flour mixture. Stir only until moistened.
Add blueberries and any liquid that has accumulated.
Stir only to combine. Do not overmix. Transfer
to prepared pan. Bake at 350° for 1 1 I 4 hours. Cool
on wire rack 10 minutes. Remove from pan and cool
completely.
Lois Greenwald
9 x 5-inch loaf pan.

BANANA
1 c. sugar
1 egg
1 I 2 c. milk, mixed with
1 I 4 tsp. vinegar
3 ripe bananas

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

BREAD
2 tsp. baking soda

-54-

BREAD

3724-5

-55-

Mix in blender first 4 ingredients. Mix remaining ingredients with mixer. Combine and blend thoroughly. Pour into pan. Bake at 350° for 50 minutes.
Carlene Lois
BEER
3 3/4 c. Bisquick
1 egg

BREAD
1 can beer (room temper-

ature)
1 c. cubed process cheese

Mix together Bisq uick, egg· and beer. Add
cubed cheese. Pour batter into greased 9 x 5 x 3-inch
pan. Bake at 350° for 45 minutes.
Colleen Oldenburg
SOP AIPILLAS
(Fried Pocket Bread)
4 c. flour
2 tsp. baking powder
1 tsp. salt

4 Tbsp. shortening
1 1/2 c. lukewarm water

Combine flour, baking powder and salt. Mix
well. Work in shortening until distributed evenly.
Add water, working dough until smooth. Cover and
let stand for 20 minutes. Roll out on floured board to
1/8-inch thickness. Cut in 3- to 4-inch squares. Fry
in deep hot oil until golden brown on both sides, turning once. Test oil by dropping small piece of dough
in hot oil to golden brown. Drain on paper towels.
Serve with enchiladas or eat alone with honey or syrup.
Zian Swanson
CRANBERRY
2 c. flour
3/4 c. sugar
1 1 I 4 tsp . baking powder
1 tsp. salt
1/4 tsp. soda
2 c. cranberries

--

LOAF

juice of 1 orange
1 1/2 Tbsp. salad oil
water
1 egg, beaten
3 Tbsp. walnuts

-

3/4 cup in all. Stir in egg; add to flour mixture.
Stir until flour is moistened. Fold in walnuts and
cranberries. Spoon into loaf pans. Bake 1 hour or
until done.
Maxine Lathrop

CARROT
2

tsp. vanilla

3 eggs, well beaten

3 c. sugar
1 c. oil
3 c. flour
1 tsp. soda

BREAD
1 tsp . cinnamon
1 tsp. salt
2 c. finely grated carrots
1 c. walnuts, finely ground
1 (9 oz.) can crushed
pineapple, drained

Beat eggs; add oil and stir. Add dry ingredients, stirring well. Add carrots, nuts and pineapple; stir well. Add vanilla. Spoon into 2 greased
loaf pans. Bake at 375° for 1 hour.
Colleen Oldenburg
FRESH

APPLE

2 c. flour
1 tsp. baking soda

1 c. sugar
2 eggs

1 tsp. baking powder

1 1/2 c. apples, chopped
1/2 c. chopped nuts
(optional)
1 tsp. vanilla

112 tsp. salt
1 tsp. cinnamon

112 c. shortening

Stir first 4 ingredients together. Cream
shortening, sugar and eggs. Add apples, nuts and
vanilla. Stir in flour mixture. Pour batter in greased
9 x 5 x 3-inch bread pan. Sprinkle with topping mixture of:
1/4 c. sugar

1 1 I 2 tsp. cinnamon

Bake at 350° for 1 hour.
Colleen Oldenburg
APPLESAUCE

Into large bowl, sift dry ingredients. Combine
orange juice, salad oil and enough water to make
-56-

BREAD

2 c. sifted flour

3/4 c. sugar
3724-5

BREAD

3 tsp. baking powder
1 tsp. salt

-57-

Mix in blender first 4 ingredients. Mix remaining ingredients with mixer. Combine and blend thoroughly. Pour into pan. Bake at 350° for 50 minutes.
Carlene Lois
BEER

BREAD
1 can beer (room temper-

3 3/4 c. Bisquick
1 egg

ature)
1 c. cubed process cheese

Mix together Bisquick, egg and beer. Add
cubed cheese. Pour batter into greased 9 x 5 x 3-inch
pan. Bake at 350° for 45 minutes.
Colleen Oldenburg
SOPAIPILLAS
(Fried Pocket Bread)
4 c. flour
2 tsp. baking· powder
1 tsp. salt

4 Tbsp. shortening
1 1/2 c. lukewarm water

CRANBERRY

1/4 tsp. soda
2 c. cranberries

LOAF

juice of 1 orange
1 1/2 Tbsp. salad oil
water
1 egg, beaten
3 Tbsp. walnuts

Into large bowl, sift dry ingredients. Combine
orange juice, salad oil and enough water to make
-56-

BREAD

CARROT
2 tsp. vanilla
3 eggs, well beaten

3 c. sugar
1 c. oil
3 c. flour
1 tsp. soda

tsp. cinnamon
tsp. salt
c. finely grated carrots
c. walnuts, finely ground
1 (9 oz.) can crushed
pineapple, drained

1
1
2
1

Beat eggs; add oil and stir. Add dry ingredients, stirring well. Add carrots, nuts and pineapple; stir well. Add vanilla. Spoon into 2 greased
loaf pans. Bake at 375° for 1 hour.
Colleen Oldenburg
FRESH

Combine flour, baking powder and salt. Mix
well. Work in shortening until distributed evenly.
Add water, working dough until smooth. Cover and
let stand for 20 minutes. Roll out on floured board to
1/ 8-inch thickness. Cut in 3- to 4-inch squares. Fry
in deep hot oil until golden brown on both sides, turning once. Test oil by dropping small piece of dough
in hot oil to golden brown. Drain on paper towels.
Serve with enchiladas or eat alone with honey or syrup.
Zian Swanson

2 c. flour
3/4 c. sugar
1 1 I 4 tsp . baking powder
1 tsp. salt

--

3/4 cup in all. Stir in egg; add to flour mixture.
Stir until flour is moistened. Fold in walnuts and
cranberries. Spoon into loaf pans. Bake 1 hour or
until done.
Maxine Lathrop

2 c. flour
1 tsp. baking soda
1 tsp. baking powder

1/2 tsp. salt
1 tsp. cinnamon
1/2 c. shortening

APPLE

BREAD

1 c. sugar
2 eggs
1 1 I 2 c. apples, chopped
1/2 c. chopped nuts
(optional)
1 tsp. vanilla

Stir first 4 ingredients together. Cream
shortening, sugar and eggs. Add apples, nuts and
vanilla. Stir in flour mixture. Pour batter in greased
9 x 5 x 3-inch bread pan. Sprinkle with topping mixture of:
1/4 c. sugar

1 1/2 tsp. cinnamon

Bake at 35 0° for 1 hour.
Colleen Oldenburg
APPLESAUCE

BREAD

2 c. sifted flour

3 tsp. baking powder

3/4 c. sugar

1 tsp. salt

3724-5

-57-

1 egg
2 Tbsp. melted butter
1/2 c. nuts or raisins

1/2 tsp. soda
1/2 tsp. cinnamon
1 c. applesauce

Sift together first 6 dry ingredients. Beat together the applesauce and egg. Add dry ingredient~
with the melted butter and mix well. Add nuts or
raisins , if de sired. Pour in to a greased 9 x 5 x 3-inch
loaf pan. Bake at 350° for 1 hour. Makes 1 loaf.
Wynelle Jerde
LEMON

PIE

3 Tbsp. cornstarch
1 1/2 c. sugar
3 egg yolks, beaten

FILLING

1 1/2 c. boiling water
juice from 1 lemon
grated rind from 1 lemon

Mix sugar and cornstarch. Cover with grated
lemon rind and juice. Add beaten eg·g yolks and
boiling water. Cook until thick. Pour in baked pie
crust; cover with meringue from 3 egg· whites, beaten
stiff. Brown in 400° oven.
Eleanor Lake
CRUSTLESS
5 good-sized apples
1 c. sugar
1/2 c. butter

APPLE

PIE

SQUASH

STRAWBERRY

PIE

2 Tbsp. strawberry jello
2 tsp. butter
1 baked pie shell or flaky
crust

-58-

PIE

2 c. milk
1 tsp. vanilla
1/4 tsp. nutmeg (optional)

1 c. grated summer
squash
3 eggs
3/4 c. sugar

Beat eggs and sugar; stir in other ingredients.
Put in unbaked pie shell. Bake 15 minutes at 450°
and then 25 minutes at 325°.
Olene Zarnstroff
SUGARLESS
2 Tbsp. cornstarch
1 ( 12 oz. ) can apple
juice concentrate
(unsweetened)

1/2 c. flour
cinnamon to taste

Combine the butter with the sugar and flour.
Mix well. Slice the apples into a greased pie plate.
Sprinkle cinnamon over apples. Cover the apples with
the crumb mixture. Bake in 375° oven until apples
are done, about 1 hour. If desired, serve with whipped
cream.
Henrietta Hawley

1 qt. berries
1 c. sugar
2 Tbsp. cornstarch
pinch of salt
1 c. boiling water

Combine sugar, cornstarch, salt and boiling
water. Let it come to a boil and cook 2 minutes,
stirring constantly. Remove from stove and add butter
and jello. Stir well and let cool. Fold in berries
and put in baked shell. Chill and serve with whipped
cream.
Carlene Lois

APPLE

PIE

4 c. sliced golden Delicious
apples
pastry for double-crust pie
1 tsp. cinnamon or apple
pie spice

Mix cornstarch and apple juice concentrate in
saucepan. Cook, stirring, until mixture begins to
clear. Stir in apples and spices. Pour into an
unbaked pie shell. Top with crust. Bake 45 minutes
at 350°.
Wynelle Jerde
PINEAPPLE
1 ( 8 oz.) pkg. cream
cheese, softened
1/4 c. sugar
1 1/2 c. drained,
crushed pineapple

CHEESE

PIE

1 c. whipped cream or Cool
Whip
1 ( 8-inch) graham cracker
pie shell, baked 7-10
minutes

Whip cream cheese and sugar together well.

3724-5

-59-

Fold in whipped cream. Add drained pineapple.
mixture into baked pie shell. Chill thoroughly.
Darlene Cannon
DUTCH

APPLE

2 c. flour
1 c. brown sugar

PIE

2 1/2 c. sliced apples
1 c. water
1 c. sugar
3 Tbsp. cornstarch
1 tsp. vanilla
1/4 tsp. salt

112 c. oatmeal
1 tsp. salt
3 I 4 c. melted butter

Mix flour, sugar, oatmeal, salt and melted
butter; mix to crumb consistency. Keep out 1 cup for
topping. Spread in pie tin and shape. Cover shell
with apples. Bring water and sugar to boil; add cornstarch mixed with a little water and salt. Cook until
thick and clear. Add the vanilla. Pour over apples;
top with rest of crumbs. Bake 55 minutes at 350° or
until crust is brown and crunchy.
Virgine Zarnstorff
DUTCH
1
1
1
1

APPLE

unbaked pie crust
c. sugar
Tbsp . cornstarch
c. cream or half and half

PIE

apples, quartered (enough
to line pie pan)
1 I 2 tsp . cinnamon

Line apple quarters in pie shell. Mix sugar,
cornstarch and cinnamon together. Pour mixture over
apples; then pour cream or half and half over apples.
Dot with butter and bake 30-40 minutes or until apples
are baked in the center of pie. Bake at 350°.
Lorraine Zarnstorff
COCOA
1 112 c. sugar
1/2 c. cocoa
3 eggs
1/4 c. cornstarch

PIE

Add unbeaten egg· yolks with milk and stir well. Cook
until thick, stirring constantly. Remove from heat;
add vanilla. Pour into baked pie crust. Cover with
beaten egg whites. Bake until meringue is brown.
Eleanor Lake

Spoon

FILLING

2 c. milk

2 tsp. vanilla
3/4 tsp. salt

•....
•i

PLATTAR
(Swedish Paneakes)
2 Tbsp. sugar

3 eggs
3 c. milk
1 c. flour

4 Tbsp. melted butter
1/2 tsp. salt

Beat yolks of eggs and add milk. Combine with
rest of ingredients and beat until batter is smooth.
Let stand 2 or 3 hours; then fold in stiffly beaten
egg whites. Butter heavy g-riddle or "Platt" pan and
have pan very hot for tender cakes. Brown on both
sides. Roll and serve hot; spread with jam or
log·anberry preserves. Other fruit sauces may also
be used.
If preferred, cakes may be stacked on plates
with a filling between each layer, topped with whipped
cream and served cut in wedges like pie. Cakes may
also be spread with a meat mixture, creamed chicken,
vegetables, etc.
Mrs. Pearl Pedersen
NEVER-FAIL

PIE

1 I 4 tsp. soda
1 Tbsp. vinegar
1 egg

1 lb. lard
5 c. flour
1 Tbsp. salt

i\lix dry ingredients with lard until it looks like
coarse meal. Beat egg slightly; add vinegar and water
to make a cup. Add this to the dry ingredients.
Blend until it holds together. Divide into about 6
crusts. This freezes very well.
Edith Oetting
FLAKY
1 stick slightly
softened margarine

CRUST
1 c. flour

Mix and sift cocoa, sugar, cornstarch and salt.

-60-

CRUST

3724-5

-61-

Blend together sugar, milk, egg and shortening.
Combine flour, baking powder, salt and nutmeg. Add
to liquid mixture. Drop by teaspoonfuls into deep fat
fryer heated to 365°. Fry 2-3 minutes or until golden
brown. Mix together in bag:

dash of salt

1 1/2 Tbsp. sugar

Mix with pastry blender and press into 8 x 8inch pan. Bake 15-20 minutes at 350°.
Carlene Lois
RAISED

2 pkg. yeast

2 c. milk, warmed
3 eggs

2 tsp. salt
6 c. flour (or enough to

1/2 c. sugar

easily roll)

1/4 lb. butter

Add yeast, milk, salt and sugar. Let stand 10-15
minutes. Add 2 cups flour; beat well. Add lightly
beaten eggs. Add enough flour to be able to roll. Let
stand until double in bulk. Form into shapes. Let
rise. Fry in hot grease and roll in sugar.
Donna Jerde
BAKED
1/3 c. butter or margarine
1/2 c. sugar
1 beaten egg
1 1/2 c. sifted flour

DOUGHNUTS
2 1 I 4 tsp. baking powder
1/4 tsp . salt
1/4 tsp. nutmeg
1/2 c. milk

Topping:
1/4 c. butter, melted

sugar
cinnamon

Cream tog·ether butter and sugar. Add egg.
Sift together dry ingredients and add alternately with
milk. Fill greased muffin cups half full. Bake at
350° for 20- 30 minutes. Makes 12. Remove doughnuts
from oven and dip in butter, then into cinnamon mixture·
Barb Oldenburg
EASY-DO-DONUTS
1/3 c. sugar
1/2 c. milk
1 egg
2 Tbsp . melted shortening

1 1/2 c. flour
2 tsp. baking powder
pinch of salt
1/8 tsp. nutmeg
-62-

cinnamon

1/4 c. sugar

DONUTS

••
--

Shake warm doughnuts.
Claudette Stohr
ROLLS

PASTRY
4 c. flour, sifted
1 c. shortening
1/2 c. sugar
1/2 tsp. salt

1 c. milk , scalded
2 eggs, beaten
1 yeast cake, dissolved
in milk

!VHx as pie crust. Mix well. Place in refrigerator overnight. In morning, divide in half. Roll
in 14-inch circle. Brush with melted butter, sugar
and cinnamon. Cut into 16 wedges. Roll toward
center. Let rise until double. Bake 20 minutes at
375°. Frost with powdered sugar glaze.
Edith Oetting
STICKY

CINNAMON

BUNS

Filling·:

112 c. brown sugar
1/2 c. nuts

1 1/2 tsp. cinnamon

Topping:
1/2 c. butter
1/2 c. brown sugar

1/2 c. nuts

Buns:
3 1 I 4 c. flour
2 Tbsp. baking- powder
1 1 I 2 tsp. salt

1/4 c. shortening
1 1/2 c. milk
2 Tbsp. butter

Mix filling and set aside.
3724-5

-63-

---------------------------------Mix topping in 9 x 13-inch pan. Spread evenly.
Mix flour, baking powder and salt. Cut in
shortening until like crumbs.. Add milk until dough
leaves side of bowl. Turn onto floured surface and
knead 6-8 times. Roll out to 20 x 14 inches. Brush
with butter. Sprinkle with filling and roll ( 20-inch
side). Cut into 16 slices. Put in pan. Bake at 400°
for 20 minutes, then invert.
Barb Oldenburg

**

EXTRA

RECIPES

-64-

**

-~-~---------

~---------------·-------------~

~r

e.a.Us. e.oo\\\a
e.o\\te.a

"!4

--.... ~------------------------------~

CAKES,

Candy Testing

OLD

Thermometer Test:

Check candy thermometer in boiling water. If it doesn't register
212. degrees, add or subtract the same number of degrees in
rec1pe. Always make sure candy thermometer is covered with
liquid, not just foam. Clip it to the side of the pan after syrup
boils.

Cold-Water Test:

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 possible.

CANDY

Fudge, Fondant

Divinity, Caramels

DEGREES

STAGE

COlD WATER 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

244-248 degrees

Firm ball

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

300-310 degrees

310-321 degrees

Hard Crack

Caramelized

COOKIES,

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

WORLD

4 c. sifted flour
3 egg yolks, slightly
beaten
1 1/4 c. butter
1 c. chopped nuts
1 oz. yeast

&

CONFECTIONS

EUTTERHORNS

1/2 c. sour cream
1/ 2 tsp . salt
1 tsp. vanilla
powdered sugar
1 c. sugar

Crumble yeast into flour and salt; cut in
butter. Add liquid and blend. Divide into 6 portions.
Roll each into 9-inch circle (use powdered sugar
instead of flour), Cut into 8 wedges. Place 1 teaspoon of filling on each wedge. Roll from wide edge
to tip. Bake on ungreased baking sheet at 400° for
15-20 minutes. Remove from sheet immediately.
Meringue:
3 egg whites, beaten

1 c. sugar

Add sugar to beaten egg whites. Continue
beating until thick. Add nuts and vanilla.
Charlotte Schnurr
CHOCOLATE

1 ( 8 oz.) jar peanut
butter
1/2 c. oleo
4 c. Rice Krispies,
crushed after
measuring

PEANUT

BUTTER

BALLS

1/2 lb. (1 3/4 c.) powdered sugar
1/2 c. nuts (optional)
1 I 4 cake paraffin wax
12 oz. milk chocolate or
chocolate chips or white
chocolate

Melt peanut butter and oleo. Mix together Rice
Krispies, powdered sugar and nuts. Melt wax and
chocolate over double boiler. Roll or dip balls in
chocolate and put on wax paper to cool.
Barb Oldenburg

3724-5
Copyright © 1978 Fundcraft Publishing, Inc.

FROSTINGS

-65-

SQUARES

CANADIAN
24 graham crackers,
crushed (about 2 c.)
1 Tbsp. sugar
1 can Eagle Brand milk

1/2 c. melted butter or
margarine
1 pkg. or can moist coconut

Topping:
1 sq. bitter chocolate
6 Tbsp. cream

1 c. sugar
1/4 c. butter or margarine

PINEAPPLE
1 pkg. yellow cake mix
1 (20 oz.) can crushed
pineapple
1 c. sugar

CREAM

CAKE

1 pkg. instant butter
pecan pudding
1 ( 8 oz.) pkg. Cool Whip

Mix cake mix according to directions on package.
Bake in 9 x 13-inch pan. Boil pineapple with juice
and sugar; boil 5 minutes. Pour over hot cake. Do
not cool pineapple.
Phantom Cook
CARROT
c. sugar
1/4 c . salad oil
tsp. soda
tsp. salt
tsp. vanilla

Frosting:
1 c. nuts (optional)
1 stick butter
1 tsp. vanilla

1 (8 oz.) pkg. cream
cheese
1 box powdered sugar
Beat until creamy.

Tuddie Rausch

Mix graham cracker crumbs, sugar and melted
butter or margarine together and pat down on a cookie
sheet, 15 x 10 inches. Bake 10 minutes in a 350° oven.
Take out of oven and sprinkle coconut on top. Pour
Eagle Brand milk over this. Put back in oven 10 or 15
minutes to brown. Cool.
Combine ingredients for topping. Bring to a
boil for 1 minute; then put dish in cold water and beat
until of spreading consistency. Add 1/2 teaspoon vanilla
and spread on top. Cut into squares.
Emily Mecklenburg

2
1
2
1
1

Beat together sugar, eggs and oil. Add flour,
soda, cinnamon, salt, carrots, vanilla and nuts. Bake
in a 9 x 13-inch pan or 2 round layer pans at 350°
for 40 minutes.

CAKE

1/2 c. chopped nuts
(optional)
4 eggs
2 c. flour
2 tsp . cinnamon
3 small jars carrot baby food
-66-

EASY -CHEESY
1 pkg. Pillsbury Plus
lemon cake mix
1 I 2 c. butter or margarine
1 egg

LEMON

BARS

1 pkg. Pillsbury Rich 'N
Easy lemon frosting· mix
1 ( 8 oz.) pkg. cream
cheese, softened
2 eggs

Preheat oven to 350°. Grease bottom only of
a 13 x 9-inch pan. Combine cake mix, butter and
1 eg·g. Stir until moist. Pat into pan. Blend frosting
mix into softened cream cheese. Reserve 1/2 cup for
frosting baked bars. Add 2 eggs to remaining frosting mixture. Beat 3-5 minutes at high speed. Spread
over base. Bake for 30- 40 minutes.
Cool; frost. Cut into bars. Refrigerate leftovers. Makes about 36 bars.
High Altitude: Add 2 tablespoons flour to dry
cake mix. Bake at 375° for 45-50 minutes.
Colleen Oldenburg
PUMPKIN

CHEESECAKE

BARS

1 ( 16 oz.) pkg. pound
1 ( 14 oz.) can Eagle Brand
cake mix
milk (not evaporated)
3 eggs
1 ( 16 oz.) can pumpkin
2 Tbsp. butter or mar(about 2 c.)
garine, melted
1/2 tsp. salt
4 tsp. pumpkin pie spice
1 c. chopped nuts
1 ( 8 oz.) pkg. cream cheese, softened

3724- 5

-67-

7

7

------

Preheat oven to 350°. In large mixer bowl on
low speed combine cake mix, 1 egg, margarine and 2
teaspoons pumpkin pie spice until crumbly. Press into
bottom of 15 x 10-inch jelly roll pan. In large mixer
bowl bea~ cheese until. fl:Uffy. Gradually beat in Eagle
Brand milk, then ~ema~mng_ 2 eggs, pumpkin, remaining
2 teaspoons pumpkm p1e sp1ce and salt. Mix well. Pour
over crust; sprinkle with nuts. Bake 30-35 minutes or
until set. Cool. Chill; cut into bars. Store in refrigerator.
Elaine Fisher
CAKE
1 box cake mix (containing pudding)
1 stick melted butter
2 eggs

BARS
1 lb. powdered sugar less

2 Tbsp.
1/2 c. chopped nuts
1 (8 oz.) pkg. cream
cheese

Mix first 3 ingredients tog·ether. Spread in 9 x
13-inch greased pan or larger. Mix cheese, eggs and
powdered sugar. Spread over cake mix. Sprinkle nut
meats on top. Bake in 350° oven for 35-40 minutes.
Cool cake. Sprinkle the 2 tablespoons powdered sugar
on top.
Henrietta Hawley
BABY
1
1
4
1

c. light Karo syrup
c. sugar
c. Rice Krispies
1/2 c. creamy peanut
butter

RUTH

BARS

1 ( 6 oz.) pkg. chocolate
chips
1 ( 6 oz.) pkg. butterscotch
chips

Bring syrup and sugar to a boil. Add the Rice
Krispies and the peanut butter. Mix together and roll
into bars while still warm. Melt the chips together
and spread on the bars.
Pam Gyger
APPLE
2 c. regular flour

NUT

SQUARES

..
..
•

1 c. vegetable oil
5 tart apples, peeled and
diced (about 41/2 c.)
1 c. nutmeats, chopped

1 tsp. pumpkin pie
spice
1/4 t sp . salt
3 eggs
1 3/4 c. sugar

f

Sift flour; measure and add soda, pumpkin
pie spice and salt. Sift together again. Blend
together eggs, sugar and oil. Sift flour mixture into
egg mixture. Fold in apples and nutmeats. Put in
greased and floured 13 x 9-inch pan. Bake at 350o
approximately 1 hour. When cooled, sprinkle with
powdered sugar.
Myrt Schenning
WALNUT

1 I 4 tsp. baking powder

1/2 c. butter, softened
1 c. flour
2 Tbsp. brown sugar
1 1 I 2 c. packed brown
sug'ar
2 Tbsp. flour

1 I 2 tsp. salt

2 eggs, slightly beaten
1 1/2 tsp. vanilla

1 c. broken walnuts
3/4 c. shredded coconut

..
.Blend first 3 ingredients thoroughly and press
hrmly mto a greased 9 x 9-inch or 10 112 x 7-inch
pan. Bake at 350° for 15 minutes. Combine remaining
ingredients and spread over the baked layer. Return
to the oven for 25 minutes. Cool. Cut into bars.
Makes 2 dozen.
Mrs. Carl Stefan
REESE'S

PEANUT

BUTTER

BARS

1 pkg. graham crackers,
3 I 4 c. melted butter
1 (12 oz. ) p kg. chocolate
rolled fine
chips
1 lb. powdered sugar
1 1/2 c. peanut butter (creamy style)
Mix first 4 ingredients and spread evenly in
a 9 x 13-inch pan. Press firmly. Melt chocolate
chips. Pour over mixture in the pan and spread
evenly. Cut while room temperature. Refrigerate.
Mrs. Carl Stefan

1 tsp. soda
-68-

BARS

3724-5

-69-

--pr-· . -

FROSTED
1
3
3
1

DUTCH

CHOCOLATE

1 1/2 c. sugar
1 c. flour
2 c. oatmeal
1/2 tsp. salt
1-/2 tsp. baking powder

c. butter
sq. chocolate, melted
eggs
tsp. vanilla

Combine all ingredients and mix well. Bake ut
350° for about 25 minutes in 13 x 9-inch pan.
Frosting for Dutch Chocolate Bars:
1 Tbsp. milk
few drops green food
coloring

1/4 c. butter
2 c. powdered sugar
1 tsp. peppermint extract
Mix thoroughly.
QUICK
4
1
1
1
2

'N

Frost and cut into bars.
Debbie Maki
EASY

eggs
2/3 c. sugar
c. oil
( 16 oz.) can pumpkin
c. flour

PUMPKIN
2
2
1
1

tsp.
tsp.
tsp.
tsp.

LEMON

BARS

SLICES

baking powder
cinnamon
salt
baking soda

--•

BUTTER

SNOWBARS

Crust:
1 I 2 c. butter, softened
1 1/3 c. flour

1/4 c. sugar

Filling:
2 eggs
2 Tbsp. flour
1/4 tsp. baking powder

3 Tbsp. lemon juice
confectioners sugar

Preheat oven to 350°. Yields 16 bars. In
1 1/2-quart mixer bowl combine crust ingredients. Mix
on low speed until blended, 1 minute. Pat into ungreased 8-inch square baking pan. Bake near center
of 350° oven for 15-20 minutes or until brown on
edges.
Meanwhile, prepare filling. Pour filling over
partially baked crust. Return to oven for 18-20
minutes or until set. Sprinkle with confectioners
sugar and cool.
Filling: In 1 1/2-quart bowl combine all
filling ingredients. Blend well.
Nancy White
BROWNIES

Cream Cheese Icing:
1 ( 3 oz.) pkg. cream
cheese
1/2 c. softened butter

1 tsp. vanilla
2 c. powdered sugar

Combine eggs, sugar, oil and pumpkin. Beat
thoroughly. In another bowl, sift flour, baking powder,
cinnamon, salt and soda. Gradually add to the pumpkin
mixture. Stir until blended well. Spread in a 15 x
10 x l-inch jelly roll pan or cookie sheet with sides.
Bake at 350° for 30 minutes. Cool. Frost with Cream
Cheese Icing. Slice. Makes twenty- five 3 x 2-inch
slices.
Betty Lackas

-70-

2 I 3 c. butter
1 1/2 c. sugar
1 c. honey or 1/2 c.
corn syrup
1 1 I 3 Tbsp. vanilla

4 eggs
1 c. flour

2/3 c. cocoa
1 tsp. salt
1 large bag chocolate chips

Cream butter and sugar. Blend in honey or
corn syrup and vanilla. Add eggs, beating after each.
Combine and sift flour, cocoa and salt. Gradually
add to creamed mixture. Add chocolate chips. Bake
in a well-greased and floured 9 x 13-inch pan at 350°
for 25-30 minutes.
Lou Hilbert

3724-5

-71-

CHOCOLATE
3 sq. bitter chocolate
3i 4 c. butter
3 eggs
1 1/2 c. sugar

MINT

Filling:

BARS

1/2 c. lemon juice
4 Tbsp. flour

3/4 c. flour
1 1/2 tsp. vanilla
1 c. nuts

Mix crust; pat into ungreased 13 x 9- inch pan.
Bake at 350° for 20 minutes.
Mix filling; pour over baked crust. Bake for
25 minutes. Cool. Sprinkle with powdered sugar.
Mary Prange

Melt chocolate and butter over hot water. Beat
eggs; add sugar, flour, chocolate mixture, vanilla and
nuts. Bake at 350° for 15-20 minutes. Test with a
toothpick. Bake in 9 x 13-inch pan.
Frosting:
2 c. powdered sugar
2 Tbsp. milk or cream
4 Tbsp. melted butter

1 tsp. peppermint
2 sq. bitter chocolate
2 Tbsp. butter

Combine powdered sugar, milk or cream, 4 tablespoons butter and peppermint. Frost bars. Melt chocolate and 2 tablespoons butter. Spread over frosting.
Barb Oldenburg
PEANUT

BUTTER

1 c. sugar
1 c. white Karo syrup
6 c. Rice Krispies

RICE

KRISPIES

1 c. peanut butter
1 c. chocolate chips
1 c. butterscotch morsels

Mix together sugar, Karo syrup and peanut
butter in medium- sized pan. Stir occasionally and
bring to boil over medium heat. Remove from heat and
add Rice Krispies. Put in 9 x 13-inch pan. Melt
chocolate chips and butterscotch morsels together and
spread over Rice Krispies mixture.
Betty Lackas
LE!\ION

BARS

4 eggs

--IIIII
-I

CHOCOLATE

AND

1 c. flour
1 c. quick-cooking oats
3/4 c. packed brown
sug·ar

OAT

BARS

1 I 2 c. butter, softened
1 can Eagle Brand milk
1 c. chopped nuts
1 c. chocolate chips

Preheat oven to 350°. Combine flour, oats,
brown sugar and butter. Mix well. Reserving 1/2
cup, press remaining oat mixture on bottom of 13 x 9inch pan. Bake 10 minutes. Pour Eagle Brand milk
over crust. Sprinkle with nuts and chocolate chips.
Top with remaining oat mixture. Press down. Bake
25- 30 minutes. Cool. Makes 36 bars.
Nancy White
HOMEl\JADE

BROWNIES

1 stick oleo
4 eggs
1 c. sugar
1 c. flour
1 ( 16 oz.) can chocolate syrup

I

I

Cream oleo, sugar and eggs. Add flour and
syrup. Stir well. Add nuts. Pour into a greased
9 x 13-inch pan. Bake at 350° for 35-40 minutes.
Mary Prange
WONDER

WESSON

BROWNIES

Crust:
2 c. flour
1/2 c. powdered sugar

1 c. butter

-72-

1 c. flour
1/2 tsp. salt
1 tsp. vanilla
2/3 c. Wesson oil
1/2 c. nuts, chopped
3724-5

1/2 tsp. baking powder
1 c. sugar
2 eggs, beaten
2 sq. chocolate, melted

i:l

l~

·r''I.l

I'

'ji'
.j

-73I

Sift flour, baking powder and salt. Beat sugar
into eggs; mix in Wesson oil, chocolate and vanilla.
Add flour, all at once, and mix. Add nuts. Turn into
Wesson oiled 7 x 11-inch pan. Bake at 350° for 20
minutes. Cool; turn out pan and cut in 16 squares.
Mrs. Adolph Fiegel

FROSTED
4
1
2
1
2

eggs
c. salad oil
c. sugar
c. pumpkin
tsp . cinnamon

PUMPKIN

BARS

1 tsp. soda
1 tsp. baking powder
2 c. flour
1/2 tsp. salt

Combine all ingredients and pour into a greased
and floured large cookie sheet. Bake at 350° until
done, 25-30 minutes.

••-

Frosting:
3 oz. cream cheese
6 Tbsp. margarine
3/4 lb. powdered sugar

1 tsp. vanilla
1 tsp. milk (if needed)
Lorraine Zarnstorff

PEANUT

BUTTER

2 c. quick oats
1 1;2 c. flour

1 c. chopped peanuts
1 c. brown sugar, firmly

packed
1/3 c. peanut butter

DREAM

BARS

1 (14 oz.) can sweetened
condensed milk
1 tsp. soda
3/4 tsp. salt
1 c. margarine, melted
1 c. M

&

M's

Combine oats, flour, peanuts, sugar, soda and
salt. Mix well. Add margarine and mix until dry ingredients are moistened and mixture resembles coarse
crumbs. Reserve 1 1/2 cups mixture. Press remainder
in bottom of greased 15 1/2 x 10 1/2-inch pan. Bake
at 375° for 12 minutes. Combine milk and peanut
butter in small bowl and mix until well blended. Spread
over baked crust to 1 I 4 inch from edge. Combine reserved crumbs and candies. Sprinkle over milk

-74-

-•

mixture. Press in lightly. Continue baking for 18- 20
minutes until golden brown. Cool.
Colleen Oldenburg
SALTED

PEANUT

CHEWS

Crust:
1 1/2 c. flour
2/3 c. brown sugar,
packed
1/2 tsp. baking powder
1/2 tsp. salt

1/4 tsp. soda
1/2 c. margarine or
butter, softened
1 tsp. vanilla
2 egg yolks

Topping:
1 (12 oz.) pkg. peanut
butter chips ( 2 c.)
2 c. crisp rice cereal
2 c. salted peanuts
3 c. mini marshmallows

2/3 c. corn syrup
1/4 c. margarine or
butter
2 tsp. vanilla

Heat oven to 350°. Lightly spoon flour into
me11suring cup. Level off. In large bowl, com?ine
all crust ingredients, except marshmallows, until crumb
mixture forms. Press into bottom of ungTeased 9 x 13inch pan. Bake for 12-15 minutes or until light brown.
Immediately sprinkle with marshmallows and bake 1-2
minutes longer or until marshmallows just begin to
puff. Cool while preparing topping.
.
In large saucepan, heat corn syrup, margarme,
vanilla and peanut butter chips just until chips are
melted and mixture is smooth, stirring constantly.
Remove from heat; stir in cereal and nuts. Immediately
spoon warm topping over marshmallows and spread to
cover. Chill. Cut into bars.
Sue Gerber
BISCOCHITOS
(Aniseed Cookies)
6 c. flour
3 tsp. baking powder

1 tsp. salt
3 tsp. aniseed
3724-5

2 c. (1 lb. ) pure lard
2 eggs
1 c. sugar
6-7 Tbsp. sweet wine or
water
-75-

.....,

1-;
I

1
I

1 Tbsp. cinnamon

1/2 c. sugar

Sift flour, baking powder and salt. Cream
sugar and lard until creamy. Add eggs and aniseed;
cream again until very fluffy. Mix with first mixture.
Add wine and water (enough to hold dough together).
Roll out to about 1/4-inch thick. Cut in fancy shapes.
Dip tops of cookies in cinnamon and sugar mixture.
Place on cookie sheet and bake at 400° for about 10
minutes or until light brown.
Note: Brandy could also be used instead of
wine or water.
Zian Swanson
DECORATED
1 c. oleo

1/2 c. Karo dark syrup
2 tsp. ginger
1 tsp. g·round cloves

SPICE

COOKIES

1/2 c. sugar
3 c. flour
1 1/2 tsp. cinnamon

i\Iix oleo and sugar; stir in Karo syrup. Mix in
flour, ginger, cinnamon and .cloves. Roll out 1/8 inch
thick on floured surface and cut out. Put on cookie
sheet. Bake at 350° for 10 minutes. Decorate.
Barb Oldenburg
CHOCOLATE
2 c. l'ar~"ay
2 c. granulated sugar
2 c. firmly packed brown
sugar
4 eggs
2 c. finely chopped nuts

CHIP

COOKIES

4 tsp. vanilla
2 tsp. baking soda
2 tsp. salt
4 c. chips (2 bags)
5 c. flour (unsifted)

Mix all ingredients, except flour, in large bowl.
Gradually add flour. Bake at 350° for approximately
10-13 minutes or until lightly browned. (Do not overbake!) Makes approximately 150 cookies.
Grease the cookie sheets.
Barb Oldenburg

-76-

MONSTER

COOKIES

For Full Recipe:
1 lb.
3 lb.
18 c.
1 lb.
1 lb.

12 eggs
2 lb. brown sug·ar
4 c. white sugar
1 Tbsp. vanilla
3 c. corn syrup
8 tsp. baking soda

oleo
peanut butter
oatmeal
chocolate chips
M & M's

For Quarter Recipe:
1 stick oleo
1 1/2 c. peanut butter
4 1/2 c. oatmeal
1/2 c. chocolate chips
1/2 c. I\1 & i\I's

3 eggs

1 c. brown sugar
1 c. white sugar
3/4 tsp. vanilla
3/4 c. corn syrup
2 tsp. soda

i\lix all ingredients in dishpan. Use an ice
cream scoop to put on ungreased cookie sheets. Bake
at 350° for 12 minutes.
Barb Oldenburg
PEANUT

BUTTER

1 c. sugar
1 eg·g
1 c. chunky peanut butter

COOKIES

1 (10 oz.) box chocolate
stars

l\lix sugar, peanut butter and eg·g. Roll into
small balls; press star candy on top. Bake at 350°
for 8-10 minutes.
Colleen Oldenburg
OLD-FASHIONED
1 c. butter
2 c. sugar
1 egg
1 I 2 tsp. nutmeg·
1 tsp. baking soda

3724-5

SUGAR

COOKIES

2 tsp. baking powder
1 tsp. vanilla
1 c. sour milk
pinch of salt
6 c. flour

-77-

Mix butter and sugar together well. Add egg,
nutmeg, soda, powder, vanilla and salt. Stir in milk
and mix thoroughly. Add flour and mix well. Roll out
on well-floured board to 1/4 inch. Cut out with cookie
cutter. Put on cookie sheet and sprinkle with raw
sug·ar. Bake at 325°. Cookies are done when they
don't leave fingerprint.
Barb Oldenburg
CARROT

c. carrots, grated fine
tsp. baking powder
c. flour
tsp. vanilla

Mix all ingredients together. Drop by teat>poon on Teflon cookie sheets. Bake in 350° oven for
10-15 minutes.
Icing: Make regular powdered sug·ar icing,
using orang·e juice for liquid and 1 tablespoon rind
from orange.
Vera M. Frank
CHOCOLATE
I

1.

CHIP,

BUTTER

BRICKLE

COOKIES

1 pkg. Bits '0 Brickle
1 ( 12 oz.) pkg. chocolate
chips

48 soda crackers
2 sticks butter
1 c. brown sugar

Line two 13 x 9-inch pans with foil. Layer
crackers on bottom of pan. Place butter and sugar in
saucepan and boil 3 minutes, stirring constantly. Pour
mixture over crackers. Sprinkle on chocolate chips.
Bake 5 minutes in 400° oven. Remove from oven and
sprinkle Bits '0 Brickle over crackers. Refrigerate
until completely cool. Lift foil and peel from cookies.
Break cookies apart.
Debbie Maid
HERSHEY'S
1 1/4 c. butter
2 c. sugar
2 eggs

CHEWY

CHOCOLATE

COOKIES

2 tsp. vanilla
2 c. flour
3/4 c. Hershey's cocoa

-78-

1/2 tsp. salt

Cream butter and sugar in large mixer bowl.
Add eggs and vanilla; blend well. Combine flour,
cocoa, baking soda and salt. Blend into creamed
mixture. Drop by teaspoonfuls onto ungreased cookie
sheet. Bake at 350° for 8-9 minutes. Cool on cookie
sheet until set. If desired, sprinkle wHh granulated
sugar. Makes about 4 dozen cookies.
Debbie Maki

COOKIES
1
1
2
1

1 c. sugar
3/4 c. Crisco
1 egg
1/4 tsp. salt

1 tsp. baking soda

CHOCOLATE

CHUNK

1 I 2 c. butter or mar-

-

COOKIES

1 1/3 c. Baker's Angel
Flal\:e coconut (optional)
1/2 tsp. baking soda
1/2 tsp. salt
2 ( 4 oz.) pkg. Baker's
German's sweet chocolate
or 1 ( 8 oz.) pkg. Baker's
semi- sweet chocolate,
cut into large 3/8-inch
chunks

garine (at cool room
temperature)
1/2 c. sugar
1/4 c. firmly packed
brown sugar
1 tsp. vanilla
1 eg'g
1 c. flour

Beat butter, sugars, vanilla and egg until light
and fluffy. Mix flour with soda and salt. Blend into
butter mixture. Stir in chocolate chunks and the coconut. Chill 1 hour. Drop 2 inches apart by heaping
tablespoonfuls onto ungreased baking sheet. Bake
at 350° for 12-15 minutes or until lightly browned.
Cookies will be soft in center when done. Cool 2
minutes before removing from sheet. Makes 2 dozen
3 1 I 2 -inch cookies.
Sue Holst
BUTTER
1
1
1
1

c. butter
1/2 c. sugar
egg
tsp. vanilla

COOKIES

2 1/2 c. sifted flour
1 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. salt

Cream butter and sugar. Blend in egg and
vanilla. Add dry ingredients which have been sifted
together. Mix thoroughly. Drop dough by

3724-5

-79-

1/2 tsp. vanilla

teaspoonfuls onto buttered cookie sheets. Bake in preheated 37 5° oven about 8 minutes. Makes about 2 dozen.
Eleanor Lake

1/2 c. chopped maraschino
cherries

Frosting:
PEANUT

BLOSSOMS
1 c. powdered sugar
1/2 c. shortening
1/2 c. peanut butter
1 egg
2 Tbsp. milk
1 tsp. vanilla extract
48 Hershey's Kisses

1 3 I 4 c . flour
1 tsp. soda
1/2 tsp. salt
1/2 c. sugar
1/2 c. firmly packed
brown sugar

Combine all ingredients, except candy, in larg·e
mixer bowl. Mix on lowest speed of mixer until dough
forms. Shape dough into balls, using a rounded
teaspoonful for each. Roll balls in sugar. Place on
ungreased cookie sheets. Bake at 375° for 10-12
minutes. Top each cookie immediately with a candy
kiss. Press down firmly so cookies crack around edges.
Wynelle Jerde
AMISH

SUGAR

COOKIES

Cream sugar and shortening until light and
fluffy. Add eggs. Blend in dry ingredients. Shape
into ball and place on a cookie sheet. Flatten with
glass that has been dipped in sugar. Bake in 375°
oven for 10 minutes.
Edna Richards
CHERRY

CHEWS
1 1/2 c. coconut
1 c. chopped nuts
2 Tbsp. flour
1/2 tsp. baking powder
1/4 tsp. salt

-80-

Mix 1 1/2 cups flour and 1/2 cup brown sugar
and pat into 9 x 13 x 2-inch pan. Bake at 275° for
10 minutes. Mix remaining ingredients and add
cherries. Spread on baked crust. Bake 20 minutes
at 350°.
Frosting: Mix powdered sugar and melted
butter with cherry juice and water to make running
mix. Spread on hot cake. Cut into squares.
Emily Mecklenburg
PECAN

BUTTER

2 c. flour
1/4 c. sugar
1/2 tsp. salt
2 c. minced pecans

BALLS

1 c. soft butter (not runny

or whipped)
2 tsp. vanilla
powdered sugar

Sift together into medium bowl flour, sugar
and salt. Add butter and vanilla. Work with spoon
or hands until well blended. Add pecans; mix well.
Shape into l-inch balls or crescents. Bake on ungreased cookie sheets in 325° oven. While still hot,
roll in powdered sugar.
Donna Jerde

4 c. flour
1 1/2 tsp. vanilla
1 tsp. soda
1 tsp. salt
1 tsp. cream of tartar

1 c. granulated sugar
1 c. powdered sugar
1 c. margarine
1 c. corn oil
2 eggs

1 1/2 c. flour
1 f 2 c. brown sugar
1/2 c. butter
2 eggs, beaten
1 c. brown sugar

-

1 Tbsp. melted butter

•-

SUGAR
1 c. oleo
1 egg
2 1/2 c. flour
1 tsp. cream of tartar

COOKIES

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

Mix all ingredients. Form into balls the size
of walnuts. Flaften with the bottom of a glass that has
been dipped in sugar. Bake at 375° for 10 minutes.
Cookies may be frosted Ol' decorated, if desired.
Mary Prange

3724-5

-81-

'l

CHOCOLATE
1 1/2 c. sugar
3 eggs
1/2 tsp. salt
2 c. cake flour
2 sq. chocolate, melted

CAKE

1/2 c . Crisco
1 tsp. vanilla
1 c. buttermilk
1 tsp. soda

Add 1/2 cup boiling water to melted chocolate:
stir until thick. Cool. Cream sugar and Crisco;
then add 1 egg at a time. Add vanilla. S!ft flour,
soda and salt together. Add alternately w1th buttermilk to creamed mixture. Add chocolate when cool.
Bake at 350° for 35-40 minutes.
Virgene Zarnstorff
CHOCOLATE

ICEBOX

CAKE

1 tsp. baking powder

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

-•

1 c. sugar

Filling:
8 eggs
5 Tbsp. powdered sugar

4 sq. German's chocolate
5 Tbsp. boiling water

-82-

NEW

APPLESAUCE

1 pkg. Duncan Hines

Butter Recipe golden
cake mix
1/2 c. (1 stick) butter
or margarine, softened

WALNUT

CAKE

1 1/3 c. applesauce
3 eggs
1 tsp. ground cinnamon
1 ( 2 1 I 4 oz.) pkg. chopped
walnuts

Preheat oven to 375°.

Grease and flour two
Put dry cake mix,
butter, applesauce, eggs and cinnamon into large mixer
bowl. Beat for 4 minutes at medium speed. Stir in
walnuts. Turn batter into pan and spread evenly.
Bake at 375° for 30-35 minutes. Follow package
directions for doneness test and cooling.
Sue Holst

1 box graham crackers
2 (3 1/2 oz.) boxes
French vanilla instant
pudding

ECLAIR

CAKE

2 envelopes Dream Whip
4 1/2 c. milk
1 box chocolate frosting
mix

Make frosting according to package directions.
Set aside. Empty pudding and Dream Whip packages
into a large bowl; add milk. Beat at medium to high
speed until mixture begins to thicken. Place a layer
of graham crackers on the bottom of 13 x 9-inch cake
pan (break crackers as necessary to cover bottom).
Top with 1/2 of pudding mixture. Place a second
layer of crackers on top of the pudding; top with
remaining pudding. Spread frosting on graham
crackers and place on top of pudding. Use

QUICK COCOA CAKE
(One Bowl)
1 1/2 c. sugar
1 tsp. soda

Sift first 6 ingredients into m1xmg bowl. Add
the rest, but do not otir until all ingredients are in.
Then beat well. Bake in 2 layers in moderate 350°
oven for 40 minutes.
Ida May Steinke

MOCK

Beat egg yolks; add sugar gradually, until light
color and fluffy. Add vanilla. Sift flour, salt and
baking powder together. Add hot water to egg yolk
mixture slowly; then fold in flour mixture. Bake at
350° for 35 minutes or until done in a 9 x 12-inch pan.
When cool, cut through center making 2 layers. Fill .
with 1/2 the chocolate mixture; put rest on top. Refrigerate; when set serve with whipped cream.
Filling: Melt chocolate; add sugar, then water.
Add beaten egg yolks. Stir until smooth. Slowly add
to beaten egg whites.
Virgene Zarnstorff

6 Tbsp. cocoa
2 c. flour

1/2 c. oil
1 c. cold water

9 x 1 1/2-inch round cake pans.

10 egg yolks
1 tsp. vanilla

1/2 c. hot water

1 tsp. baking powder
1/8 tsp. salt
2 eggs

........~

~:,

3724-5

-83-

remammg frosting to fill in the cracks and make a
smooth top.
Must be made one day in advance so that the
graham crackers can soften.
Ida May Steinke
CARROT
2
2
2
2

c. flour
c. sugar
tsp. salt
tsp. soda

2
1
4
3

CAKE
tsp. cinnamon
112 c. oil
eggs
c. grated carrots

Firm down carrots as you would brown sugar.
Sift all dry ingredients into large bowl. Add oil; mix
well. Blend grated carrots into oil mixture. Pour
into 9 x 13-inch greased and floured pan. Bake at
325° for 45-50 minutes. Cool. Frost with Cream
Cheese Frosting.
Nancy White
MILKY
2 Tbsp. vegetable
shortening
3/4 c. finely chopped
nuts
12 Milky Way snack bars
1 c. buttermilk, plain
yogurt, or sour cream

WAY

CAKE

1 c . butter or margarine
1 1/2 c. sugar
1 I 2 tsp. vanilla
4 eggs
2 1/2 c. flour
1 tsp. salt
3/4 tsp. soda

Grease a 10- to 12-cup Bundt pan or 10-inch tube
pan with shortening; coat pan with nuts. In heavy
saucepan over low heat, melt candy with 1 I 4 cup
buttermilk, stirring frequently, until smooth. Beat
together butter and sugar until light and fluffy. Blend
in vanilla. Add eggs, one at a time, mixing well after
each addition. Add combined flour, soda and salt alternately with remaining 3/4 cup buttermilk, mixing just
until dry ingredients are moistened. Blend in candy
mixture; spoon into prepared pan. Bake at 350° for
55- 60 minutes or until wooden pick inserted in center
comes out clean. Cool 10 minutes; invert onto wire
rack. Cool completely.
LuAnn Schenning
-84-

CHOCOLATE
3 c. flour
1 1/4 tsp. baking
powder
1 1/4 tsp. baking soda
1 tsp. salt
4 eggs
1 1/2 c. oil
3 c. sugar

ZUCCHINI

CAKE

1 1 I 2 tsp. vanilla
3 oz. unsweetened chocolate, melted and cooled
1/2 tsp. almond extract
3 c. zucchini
1 c. chopped nuts
1/2 c. chopped dates
1 I 4 tsp. cinnamon

Sift dry ingredients. Beat eggs until frothy.
Gradually add sugar and oil. Add chocolate, vanilla
and almond extract. Fold in dry ingredients, zucchini,
nuts and dates. Pour in to greased and floured 9 x 13inch pan. Bake at 350° for 1 hour and 15 minutes.
Nancy White
SALAD
2 c. flour
1 c. sugar
4 Tbsp. cocoa
1/4 tsp. salt
2 tsp. soda

DRESSING

CAKE

1 c. Miracle Whip salad
dressing
1 tsp. vanilla
1 c. boiling water
1 small jar maraschino
cherries, drained

Mix together in large mixing bowl, the flour,
sugar, cocoa, salt and soda. Mix in salad dressing
and vanilla until well blended. Add 1 cup boiling
water; mix until well blended. Add cherries; mix well.
Pour into greased 9 x 13-inch pan. Bake at 350° for
35 minutes.
Maxine Lathrop
BLUEBERRY
1/2 c. butter
1 c. sugar
3 eggs
1 c. sour cream
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
3724-5

SOUR

CREAM

CAKE

2 c. fresh blueberries,
rinsed, drained, and
floured
1/2 c. firmly packed brown
sugar
1/2 c. chopped nuts
1/2 tsp. cinnamon

-85-

In a bowl cream butter until light and fluffy.
Beat in sugar. Beat in eggs, one at a time, beating
until smooth after each addition. Stir in sour cream.
Stir in flour, baking soda, salt and vanilla. Beat until
smooth and well blended. Fold in blueberries. Spread
1/2 of the batter into a greased 9 x 13 x 2-inch baking
pan. In a bowl, mix brown sugar, nuts and cinnamon.
Sprinkle mixture evenly over top of batter in pan.
Spread remaining batter over top. Bake in a 350° oven
for 40-50 minutes. Cool; then sprinkle with powdered
sugar.
Donna Jerde
STRIPED

DELIGHT
1/4 c. sugar
2 Tbsp. milk
1 ( 8 oz.) carton Cool Whip,
thawed
2 ( 4-serving) pkg. Jell-0
instant chocolate pudding
3 1/2 c. cold milk

1 1/2 c. cookie crumbs
(use graham cracker
crumbs)
1/4 c. sugar
1/3 c. melted butter
1 (8 oz.) pkg. cream
cheese, softened

Combine crumbs, 1/4 cup sug·ar and melted
butter. Press firmly into bottom of 13 x 9-inch pan.
Bake at 375° for 8 minutes. Beat cream cheese with
sugar and the 2 tablespoons milk until smooth. Fold
in 1/2 the whipped topping. Spread over crust. Prepare pudding as directed on packag·e, except using
only 3 1/2 cups milk. Pour over cream cheese layer.
Chill overnight. Spread remaining whipped topping
over pudding.
Can also substitute butterscotch or lemon instant
pudding.
Virginia Lubkeman
COOL

WHIP

1 c. flour
1/2 c. butter
1/2 c. chopped walnuts
1 large pkg. cream
cheese
1 c. powdered sugar

AND

PUDDING

DESSERT

1 large carton Cool Whip
2 1/2 c. milk
2 pkg. instant butterscotch pudding
1 small carton Cool Whip

-86-

•'

Crust: Combine flour, margarine and nuts.
Mix like pie crust. Press in 9 x 13-inch pan. Bake
at 350° for 10 minutes.
Cream together cream cheese and powdered
sugar. Add large cartor;- of .cool _Whip. Pour mixture
over crust when cool. M1x milk w1th butterscotch
pudding. Spread over se~ond layer. Put small carton
Cool Whip on top and refr1gerate.
Sharon McCormack
PISTACHIO
1 box white cake mix
1/2 c. oil
1/2 c. milk

CAKE

3 boxes pistachio instant
pudding
5 eggs
1/2 c. water

Mix all ingredients, except l?u~ding, for 3
minutes with an electric mixer. Stlr m 2 boxes of
udding. Pour into a tube pan or 2 layer pans.
~ake at 350o for 1 hour if using tube pan
25-30
minutes for layer pans. Frost with Cool W~1p that
has been mixed with the third box of puddmg.
Mary Prange

o:

HURRICANE

CAKE

2 c. fruit cocktail with
juice
1/2 c. packed brown sugar
1 c. chopped English
walnuts

1 1/2 c. sugar
2 c. flour

2 tsp. baking soda
dash of salt
2 eggs

Sift together sugar, flour, soda a~d salt· Add
beaten eggs with fruit cocktail to flour m1:-:ture. Pour
into a lightly greased and floured 9 x 13-mch P.an ·
Mix the brown sugar and nuts together a~d sprmkle
over batter. Bake in 325° o':'en for 40 mmutes.
Frost with Hurricane Cake Icmg.
Marilynn Lake
MISSISSIPPI
4 eggs
2 c. sugar
3724-5

MUD

CAKE

1 1 I 2 c . sifted flour
1 tsp. vanilla
-87-

1/3 c. cocoa
2 sticks oleo

1 jar Marshmallow Creme
1 c. pecans
1 c. coconut

Mix eggs and sugar until thick. Add vanilla.
Sift flour and cocoa; mix well with coconut and pecans.
Mix this with melted oleo; then add to sugar, eggs and
vanilla mixture. Pour into greased and floured 13 x
9 x 3-inch pan. Bake approximately 30-40 minutes at
350°. Test with toothpick until it comes out clean
(easily over baked!). When you remove from oven,
immediately spread Marshmallow Creme over top. Let
set at least 30 minutes. Frost.
Frosting:
1 stick melted oleo
6 Tbsp. milk

1/3 c. cocoa

1 box powdered sugar
1 tsp. vanilla
1 c. pecans

Mix and spread gently on top of cake.
Zian Swanson
REFRIGERATOR
1/2 c. butter (room
temperature)
1/2 c. chopped pecans
2 tsp. granulated sugar
1 c. flour
1 ( 8 oz.) pkg. cream
cheese, softened

CAKE

1 c. whipped topping·
1 c. powdered sug·ar
1 (4-serving) pkg.
pistachio instant pudding
1 (4-serving) pkg. French
vanilla instant pudding
3 c. milk

Mix butter, pecans, granulated sugar and
flour. Press into 7 x 12-inch cake pan (greased).
Bake for 15 minutes in 375° oven. Allow to cool.
Whip cream cheese, whipped topping and powdered
sugar. Spread into cooled crust. Dissolve puddings
into milk. Beat until stiff. Spread over cream cheese
layer. Top with thin layer of whipped topping. Chill
for 6 hours or overnight.
Wynelle Jerde

-88-

TWINKlES

••
--

1 large box Twinkies
1 small pkg. instant
pudding (any flavor)

CAKE

1 medium carton Cool
Whip
2 Heath candy bars

Cut Twinkies in halves. Put filling down in
pan, 9 x 13 inches (large long cake pan). Mix instant
pudding (follow directions on pudding box). Spread
over Twinkies. Spread Cool Whip over top. Crush
candy bars; sprinkle on top.
Darlene Cannon
CHOCOLATE
1/2 lb. butter
2 c . confectioners
sugar
3 egg yolks
3 sq. chocolate

ICEBOX

CAKE

1 c. nuts
3 stiffly beaten egg whites
1 (8 oz.) pkg. crushed

vanilla wafers
1 1/2- 2 c. Cool Whip

Melt chocolate and add to the other ingredients.
Mix well until smooth. Roll out the wafers and line
pan with half of them. Pour liquid mixture over
crumbs and cover with the other crumbs. Cover and
let stand in the refrigerator overnight. (Moisten
wafers with small amount of butter, if desired.) Fold
Cool Whip into mixture last.
Joyce Haug
HICKORY
2 c. sugar

1 c. Crisco
4 eggs
little salt
1 c. sweet milk

NUT

CAKE

2 1/2 c. cake flour
2 tsp. cream of tartar
1 tsp. soda
1 tsp. vanilla
1 c. nuts

Cream Crisco and sugar. Add eggs, one at
a time. Add vanilla and salt. Sift flour, soda and
cream of tartar together. Alternate with milk. Add
nuts and bake in 9 x 12-inch greased and floured pan
at 350° for 40 minutes or until center springs up.
Marjorie Stermer

3724-5

-89-

I

PRUNE
1 1/2 c. sugar
3 14 c. Spry or butter
1 c. prunes
1 c. prune juice
1 tsp · cinnamon
3 eggs

very thick. With spoon, stir in apples and nuts.
Spoon batter into pan. Bake at 350° for 30-40 minutes
or until cake pulls away from side of pan.
Maxine Lathrop

CAKE
2 1/2 c. cake flour
1 tsp. soda
1/2 tsp. baking powder
1. tsp . cloves (scant)
p1nch of salt

GOLDEN

SUPER

Add
Bake

CHEESECAKE

1 3/4 c. graham cracker
crumbs
1 /4 c. finely ground
walnuts
1/2 c. melted butter
2 ( 8 oz ·) pkg. cream
cheese

1 c. sugar
3 well- beaten eggs
114 tsp. salt
2 tsp. vanilla
1/4 tsp. almond extract
3 c · sour cream

Combine graham era k
melted butter. Press into ~- ~r crum~s, walnuts and
Beat all ingredients ex
. mch spnng-form pan.
smooth. Blend in s;ur cept sour cream' together until
35 mmutes
·
at 375o
T cream · Pour i n t o crust. Bake
minutes more. Co~L ~rh~llo~=~ off an~ let set for 5-10
before serving.
hours m refrigerator

•

1 c. butter or margarine, softened
1 c. milk
1 1/2 tsp. double-acting
baking powder

2 c. flour

.
with mi Grease
t and flo ur 9 x 1 3-mch
pan
In large bowl
.
xer a 1?W speed' beat first 10 in.gredients for 2
mmutes' scrapmg bowl frequently. Batter will be

-90-

1/ 8 tsp. salt
6 egg yolks
confectioners sugar
3 1/2 c. cake flour

CHOCOLATE

CAKE
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. cloves
3 c · chopped apples,
1/2 c. nuts

CAKE

About 3 hours before serving or a day ahead,
preheat oven to 350°. Grease and flour 10-inch Bundt
pan or two 9 x 5-inch pans. Into large bowl, measure
sugar and butter or margarine; with mixer at high
speed, beat until light and fluffy. Add flour and next
5 ingredients. At low speed, beat until well mixed,
constantly scraping bowl with rubber spatula. Beat
at high speed 4 minutes, occasionally scraping bowl.
Pour batter into pan and bake in Bundt pan 50
minutes or in loaf pans 45-50 minutes until toothpick
inserted in center comes out clean. Cool cake in pan
on wire rack 10 minutes. Remove from pan; cool
completely on rack. If you like, lightly sprinkle top
of cake with confectioners sugar.
Suggestion: Good way to use up egg yolks
after making angel food cake.
Barb Oldenburg

Zian Swanson
APPLE

POUND

2 tsp. vanilla extract

2 c. sugar

Beat sugar and butter·
?ry ingredients alternately 'thadd eggs and beat,
m 2 layers or 9 x 12-. h Wl
prunes and juice.
me pan at 350o.
Olene Zarnstroff

3 c. flour
2 c. sugar
1 c · mayonnaise
1/3 c. milk
2 eggs
2 tsp · baking soda

GERMAN

2 c. sugar
4 Tbsp. cocoa
1 stick butter
1 c. oil
1 c. water

SHEET

CAKE

1/2 c. buttermilk
1 tsp. soda
2 eggs
1 tsp. vanilla
1 tsp. cinnamon

Frosting:
3 Tbsp . flour
1 c. milk
1 c. sugar

3724-5

1 tsp. vanilla
1 c. butter

-91-

-~------------------- ---

Mix flour and sugar together. Combine cocoa,
butter, oil and water; bring to a boil. Pour over flour
and sugar mixture; mix well. Add remaining ingredients; mix well. Batter will be thin. Bake at 4ooo
for 20-30 minutes in a sheet pan, greased and floured.
Using a 9 x 13-inch pan, bake at 375° for 35-45 minutes.
Frosting: Combine flour and milk; cook to a
thick paste and cool. Cream together sugar, butter
and vanilla. Gradually add milk paste and beat with
mixer 10-15 minutes until like whipped cream.
Maxine Lathrop
TEXAS
2
2
2
2
1

c. flour
c. sugar
sticks margarine
Tbsp. cocoa
c. water

SHEET

buttermilk
salt
vanilla
soda

Put flour and sugar in bowl and set aside. Melt
margarine; add cocoa and water. Bring to boil. Pour
over flour and sugar. Mix. Add milk , eggs, soda,
salt and vanilla. Pour into greased and floured jelly
roll pan. Bake 15 minutes at 400°.
Frosting:
1 stick margarine
4 Tbsp. cocoa
6 Tbsp. milk

1 ( 1 lb.) box powdered
sugar
1 tsp. vanilla

Bring to a boil, the margarine, cocoa and milk.
Add powdered sugar and vanilla. Mix well and
spread on cake when it comes out of the oven.
Marjorie Stermer
APPLE
1 (8 oz.) pkg. cream
cheese
1/3 c. oleo
1 tsp. almond extract
1 tsp. baking powder
1 tsp . cinnamon

COFFEE

CAKE

1/4 c. milk
4 c. apples, peeled and
sliced
1 1/2 c. sugar, divided
2 eggs
1 3/4 c. plus 2 Tbsp. flour
-92-

•
· ,· .-.
· --

Combine cream cheese, 1 cup sugar, oleo,
eggs and extract. Combine 1 3/4 cups flour, baking
powder, soda and salt. Blend into cheese mixture
alternately with milk. Pour into greased 9 x 13-inch
pan. Dip apples in to lemon juice and toss with 2 tablespoons flour, 1 I 2 cup sugar and cinnamon. Lay
apples on top; bake at 350° for 50-60 minutes.
Mary Prange
PINEAPPLE

CAKE

1/2 c.
2 eggs
1 tsp.
1 tsp.
1 tsp.

2 Tbsp. lemon juice

1/2 tsp. soda
1/4 tsp. salt

UPSIDE-DOWN

1/3 c. butter or margarine, melted
1 c. brown sugar
1 ( 20 oz.) can sliced
pineapple
1 tsp. baking powder

CAKE

1 c. sugar

3 eggs
8 Tbsp. pineapple juice
1/3 tsp. vanilla
1 1/ 3 c . flour
1 tsp. baking powder

In 10 1/2-inch iron frypan or iron chicken
fryer, put melted butter or margarine. Sprinkle with
brown sugar. Add sliced pineapple (drained crushed
pineapple can be used). In small mixer bowl, beat
eggs. Add sugar gradually and beat very well. Add
juice and vanilla. Sift flour and baking· powder into
bowl and very gently fold into egg and sugar mixture.
Pour on top of pineapple in pan. Bake at 350° for 30
minutes or until done. Turn it upside down on serving plate immediately.
Mable Ehlert
CHOCOLATE
1 box German chocolate
cake mix
1 stick butter or oleo
1 c. chocolate chips

TURTLE

CAKE

1 (14 oz.) bag caramels
1/2 c. evaporated milk
1 c. chopped pecans

Mix cake as directed on box. Grease and flour
9 x 13-inch pan. Pour 1/2 cake batter into pan.
Bake until done, about 15 minutes at 350°. In saucepan, melt caramels, butter and milk. Pour this over
baked cake. Top with pecans and chips. Pour the
3724-5

-93-

5

rest of cake batter on this.
until done, 15-20 minutes.

Return to oven and bake
Debbie Habendott

PINEAPPLE

ICEBOX

1/2 lb. butter cookies
1/2 c. butter
1 1/2 c. powdered
sugar

CAKE

2 eggs (unbeaten)
1 (9 oz.) can crushed
pineapple, drained
1/2 pt. whipping cream

Roll cookies in to crumbs. Put 1/2 of them on
bottom of a 9 x 13-inch pan. Cream butter and powdered sugar together; add eggs, one at a time, and beat
until smooth and creamy. Pour this mixture over
the crumbs. Whip the cream and pineapple; pour over
first mixture. Cover with the rest of the crumbs.
Refrigerate overnight.
Eleanor Lake
QUICK

PLU~I

YEAST

1 ( 8 oz.) can refrigerated crescent yeast
rolls
10 fresh purple plums,
halved and pitted

CAKE

1/2 c. sugar
2 Tbsp. flour
1/4 c. butter
1 tsp. cinnamon

Grease a 9-inch square pan. Open tube of
dough; there will be 8 triangles of dough. Press half
of dough into pan; press remaining dough evenly over
first layer. Place plum halves in rows on dough, cut
side up. Press into dough slightly. Measure remaining ingredients into bowl; work with fingers or pastry
blender into coarse crumbs. Sprinkle over fruit. Bake
at 350° for 40 minutes. Serve warm as breakfast
cake or for dessert with coffee.
Makes 9 servings.
Try it with sliced fresh peaches or tart apples.
For peaches, cut sugar by about 2 tablespoons.
Debbie Habendott
EGG
6 egg yolks

1 c. sugar

YOLK

JELLY

ROLL

1/2 c. hot water
1 1/2 c • cake flour
-94-

2 tsp. baking powder
1 I 4 tsp. salt

1/2 tsp, vanilla

Beat yolks until thick. Add sugar and beat
until thick and fluffy. Add water. Add rest and
mix until blended. Grease 15 x 10-inch jelly roll pan
and line with wax paper. Pour in batter and bake at
350° for 20 minutes. Invert on cloth sprinkled with
powdered sug·ar. Leave 2-3 minutes, then remove pan.
Take off wax paper and spread with jelly; roll up.
Barb Oldenburg
WHIPPED

112 c. milk
2 Tbsp. flour
1! 2 c. butter

CREAM

FROSTING

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

stick)

Cook and bring milk and flour to a paste
texture and cool. Cream the butter and add the
sugar. Beat 2 minutes. Add the cooled paste
mixture and vanilla. Beat 4 minutes.
Virginia Lubkeman
CREAM

CHEESE

1 (8 oz.) pkg. cream
cheese
1 stick butter

FROSTING

2 c. powdered sugar
1/2 c. chopped nuts
2 Tbsp . vanilla

Cream butter and cream· cheese. Add powdered
sugar and vanilla. Beat until fluffy. Fold in nuts.
Use only on cake that is completely cool.
Nancy White
HURRICANE
3/4 c. sugar

1 stick margarine

CAKE

ICING

1/2 c. evaporated milk
1 c. flaked coconut

Combine sugar, margarine and evaporated
milk in a saucepan. Boil for 2 minutes, then add
coconut. Spoon icing over cake as soon as cake is
removed from oven.
Marilynn Lake
3724-5

-95-

MOCHA
1 Tbsp. instant coffee
powder
6 oz. semi-sweet chocolate, broken into small
pieces
1/4 c. water

FROSTING
1 c. ( 2 sticks) unsalted

butter (room temperature)
3 egg yolks
2 c. sifted confectioners
sugar
chocolate scrolls

Over low heat, heat chocolate, coffee powder and
water in small saucepan until smooth. Set aside for
cooling. Cream butter until light and fluffy. Beat in
egg yolks, one at a time. Beat in cooled chocolate
mixture; then beat in confectioners sugar. Refrigerate
frosting until thick enough to spread. Garnish with
chocolate scrolls.
Sue Holst
FRENCH
1/2 c. milk
2 1/2 Tbsp. flour
1/2 c. butter

CREAM

FROSTING

1/2 c. sugar
1 tsp. vanilla

Cook milk and flour, stirring constantly until
thick. Cool completely. Cream butter; add sug·ar and
beat thoroughly. Add milk and flour mixture and continue beating until creamy. Add vanilla. Beat very,
very good.
Donna Jerde

-96-

~~------·----------------------~~

DESSERTS

Substitutions
1 c. whole milk

1l2 c. evaporated milk
and '12 c. water
'12 c. condensed milk
and V, 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 tartlll'
1 c. sweet milk 1 c. sour milk or
buttermilk plus y, t.
baking soda
1 c.sour,heavy Va c. butter and% c.
cream (for sour milk
milk recipe)
1 c. sour, thin
cream (for sour
milk recipe)

3 T. butter and% c.
milk

1 c. butter or
4/5 c. bacon fat ·
margarine
(clarified), increase
(for shortening) liquid in recipe V. c. 'Ia
c. chicken fat (clarified),
increase liquid in recipe

1 c. sifted
cake flour
I c. sifted allpurpose flour
1 whole egg

1 c. minus 2 T. sifted
all-purpose flour
1 c. plus 2 T. sifted cake
flour
2eggyolks, plus 1 T.
water (in cookies, etc.)
or 2 eggs yolks (in
custards, etc.)

1 c. canned
tomatoes

1 Va c. cut-up fresh
tomatoes, simmered 10
min.
1 c. honey

1 c. molrulses
1 c. honey

1 1-oz. square 3 Tcocoa plus Y, T.
unsweetened
shortening
chocolate
1 T. cornstarch 2 T. flour (approx.)
{for thickening)
1 T. flour
y, to% T. cornstarch or
(for thickening) 1 T. minute tapioca or 1
whole egg, 2 egg whites
or 2 egg yolks

% c. sugar plus V. c.
liquid

1 c. granulated 1 y, c. brown sugar or 1
sugar
y, c. powdered sugar
1 t. baking
V. t. baking soda plus 1l2
powder
t. cream of tartar
lib. cornmeal
1lb. cornstarch
1lemonrind
3-4 med. oranges
1 orange rind
23 soda crackers
15 graham crackers

3cups
3cups
1 Tbsp. grated
1 cup
2 Tbsp. grated
1 cup crumbs
1 cup crumbs

Sizes of Cans
No.1 can

y, c.)

7/8 c. cottonseed, corn,
nut oil (solid or liquid)
7/8 c. lard and salt
'12 c. suet and salt
(increase liquid in recipe
'/.i c.)

APPLE

1 v, cupfuls used for
baked beans, meats,
soups, fruits, vegetables.

No. 1 (tall)

2 cupfuls

No.2 can

2 1l2 cupfuls used for
beans, peas and corn.

No.2 \12 can

3 'h cupfuls used for
tomatoes, spinach,
beets and pumpkin.

2 1/2 c. sifted flour
1 Tbsp. sugar

SLICES
1 tsp. cinnamon
milk
2/3 c. crushed corn flakes
5 c. (or more) sliced and
peeled apples
1 1/2 c. sugar

1 tsp. salt
1 c. shortening or
lard
1 egg, separated

Sift together flour, sugar and salt. Cut in
shortening as for pie crust. Put egg yolk into
measuring cup and add milk to make 2/3 cup. Add
to first mixture and mix just enough so dough shapes
into ball. Roll out 1/2 of dough into 15 x 11-inch
rectangle. Transfer to baking sheet. Cover dough
with cornflakes, then apple slices. Mix 1 1 I 2 cups
sugar and cinnamon and put over apples. Beat egg
white until stiff. Spread on top crust. Bake in 400°
oven for 40 minutes. When still warm , frost with thin
icing by drizzling across top ( 1 cup powdered sugar
thinned with milk).
Myrt Schenning
BREAD
2 c. croutons
2 c. milk
2 Tbsp. butter
dash of salt

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

Place croutons in buttered baking dish. Mix
milk, sugar and butter; heat to dissolve sugar. Beat
eggs slightly; add salt and vanilla. Pour over
croutons. Set pan in a larger pan of hot water and
bake at 350° for 1 hour.
Mary Prange
ANGEL

No.3 can

4 cupfuls

1 ( 10-inch) angel food

No. 10 can

1 gallon used for both
fruits and vegetables.

cake
6 beaten egg yolks
3/4 c. sugar

No.5 can

7 cupfuls (almost ~;,
gallon) used for fruit
juice.

3724-5

CUSTARD

ROYALE

3 I 4 c. lemon juice
1 1/2 tsp. grated lemon
rind
1 Tbsp. ( 1 envelope)
unflavored gelatin
-97-

Copyright © 1978 Fundcraft Publishing, Inc.
,~

LJ'L.
!lJ

1/4 c. cold water
6 stiff beaten egg

whites

3/4 c. sugar
few drops yellow food
coloring

Trim crusts from cake (if cake is too brown).
Tear cake into pieces. Combine egg yolks, 3/4 cup
sugar, lemon juice and grated lemon rind. Cook over
hot, not boiling, water until mixture coats spoon.
Remove from heat. Add gelatin softened in cold water
and cool until partially set. Fold in egg whites beaten
with remaining 3 I 4 cup sugar. Add yellow food coloring. Arrange a third of cake pieces loosely in bottom
of 10-inch tube pan. Pour over this, a third of custard
mixture so it will run between cake pieces. Continue
until there are 3 layers of cake and 3 of custard.
Chill until firm. Run knife carefully around edges of
cake before unmolding. Invert on plate. Fill center
with whipped cream.
Nancy White

over cooled cake. Drain pineapple well and lay
gently over pudding. Cover with Cool Whip.
Elsie Schultz
LAYERED
2 (3 oz.) pkg. orange

jello
2 (3 oz.) pkg. lemon
jello

Mix first 3 ingredients and leave in the refrigerator overnight. Roll out in flour. Punch out with
g·lass. Indent the middle and place jelly in it. Bake
at 350° for 15- 20 minutes.
Pam Gyger
JIFFY
1 box yellow Jiffy cake
mix
1 ( 8 oz.) pkg. cream
cheese
2 c. milk

CAKE

DESSERT

1 large carton Cool Whip
1 pkg. vanilla instant
pudding
1 small can crushed pineapple

Bake cake mix in 9 x 13-inch pan according to
directions on the package. Mix cream cheese with
1 I 2 cup milk, using small mixer. Make instant vanilla
pudding using only 1 1/2 cups milk. Add cream cheese
mixture to prepared pudding and mix together. Put
-98-

DESSERT

2 ( 3 oz.) pkg. cherry jello
2 ( 3 oz.) pkg. lime jello

4 small cans evaporated
milk

First Layer: Combine 1 1/2 cups boiling
water with 1 box jello. Pour into a 9 x 13-inch oiled
pan. Chill until set (about 45 minutes to 1 hour).
Second Layer: Combine 3/4 cup boiling water
with second box of jello of the same color and let cool.
When cool, add 2/3 cup evaporated milk. Mix well and
spoon over the chilled and set first layer. Let set.
Repeat with the other colors of jello.
Lois Greenwald

KOLACHE
1 pt. vanilla ice cream
4 c. flour
(room temperature)
jelly
1 lb. butter (room temperature)

JELLO

STRAWBERRY
1 pkg. Junket Danish
dessert mix (strawberry)
2 c. liquid (strawberry juice and water)
1 bowl Cool Whip

ANGEL

DESSERT

1 pkg. frozen strawberries, thawed and
drained
1 small angel food cake,
broken into small pieces

Allow strawberries to thaw; then drain off and
measure JUICe. Add enough water to measure 2 cups.
Combine juice and Danish dessert; bring to boil
and boil for 1 minute, stirring constantly. Remove
from heat and cool slightly. Add strawberries. Cover
bottom of mold or oblong 9 x 12-inch pan with thin
layer of sauce. Combine angel food cake pieces with
remaining sauce and pour gently in the pan. Refrigerate at least 4 hours before serving. Frost with
Cool Whip before serving.
Colleen Oldenburg

3724-5

-99-

a

I,

RASPBERRY

DANISH

VANILLA

DESSERT

BUTTER

f

!

I
!

cookies

2 1/2 c. graham cracker
crumbs ( 30 crackers)

1 stick butter
1 small pkg. vanilla

1/2 c. sugar
sliced bananas and nuts

Crush the cookies; melt the butter and mix.
Press into a 9 x 13-inch pan. Mix pudding mix,
milk and ice cream together. Pour over crust. Place
in freezer until firmly set. Cover with Cool Whip;
then sprinkle crushed Heath bars on top.
Kathy Miller

Filling II:
1 (6 oz.) pkg. raspberry Danish dessert*
2 c. cold water

1 pkg. frozen raspberries,
drained

Mix crumbs and sugar. Add butter; mix well.
Save 1/2 cup crumbs for garnish. Press in 9 x 13inch pan. Bake 10 minutes. Cool.
Mix filling well; spread filling on cooled crust
(cream cheese) .
Boil Danish dessert and water for 1 minute.
Mix cooled filling and drained raspberries. Cut bananas
on cream cheese filling. Pour rasp berry filling- on
bananas. Top with whipped cream. Garnish with
reserved crumbs and nuts.
*Danish dessert can be found in jello section.
Eleanor Lake
PINK

cream

4 Tbsp. sugar
1/2 c. melted butter

Filling I:
1 ( 8 oz.) pkg. cream
cheese
4 Tbsp. milk

TORTE

1 c. milk
1 qt. butter pecan ice

1 pkg. Lorna Doone

Crust:

PECAN

LEMONADE

PIE

1 ( 10 oz.) carton Cool Whip

3 small crushed Heath bars

instant pudding

CHERRY
2 cans Wilderness cherry
pie filling
1 pkg. white cake mix

TORTE
1 c. butter or margarine
1 c. chopped nuts
Cool Whip

Put pie filling in bottom of 9 x 13 x 2-inch
cake pan. Crumble cake mix on top of cherries.
Cut butter or margarine in small pieces and put on
top of mix. Add the chopped nuts. Bake 1 hour at
350°. Top with Cool Whip.
Emily Mecklenburg
APPLE
8 c. zucchini
2/3 c. lemon juice
1 c. sugar

(ZUCCHINI)

SLICES

1/2 tsp. nutmeg
1/2 tsp. cinnamon

Crust:

1 ( 9 oz . ) carton Cool Whip
1 ( 6 oz.) can frozen
1 can Eagle Brand milk
pink lemonade or
food coloring (optional)
limeade
,
1 Ready- Crust pie crust (graham or chocolate)

3 sticks butter or
margarine

Blend ingredients thoroughly; pour into pie crust
and place in refrigerator for 2 hours or until set.
Note: Food coloring can be added for brighter
color.
Zian Swanson

Peel; remove seeds and slice the zucchini as
you would an apple. Cook the zucchini with lemon
juice until tender. Add sugar, nutmeg and cinnamon.
Stir; cover and cook until well mixed. Remove from
stove. Add 1 I 3 of crust mixture to thicken. Let
cool. Place 1 I 3 of crust mixture on a cookie sheet.

-100-

3724-5

4 c. flour
1 c. sugar

-101-

I
I

Pat down and bake at 350° for 10 minutes or until light
brown. Add the cooled filling and spread over the
crust. Add 1 more teaspoon cinnamon to the remainder
of the crust mixture. Sprinkle on top and bake at 375o
for 30-40 minutes.
Pam Gyger
COCKTAIL
1 c. flour
314 c. sugar
1 tsp. soda
114 tsp. salt
2 eggs

TORTE

2 112 c. fruit cocktail,
drained
1 I 2 c. brown sugar
112 c. nut meats

Sift flour, sugar, soda and salt together. Add
beaten eggs and fruit cocktail. Mix well. Put in
ungreased 9 x 13-inch pan; sprinkle with brown sugar
and nuts. Bake 1 hour at 300°.
Augusta Rasch
LUSCIOUS
1 c. flour
1 stick butter
1/4 c. nuts
1 (8 oz.) pkg. cream
cheese
1 c. powdered sugar

DESSERT
1 c. cream, whipped
2 small pkg. instant
pudding (any flavor)
3 c. milk
1 c. cream, whipped
1 I 4 c. chopped nuts

Mix flour, butter and nuts like pie crust; then
pat in 9 x 12-inch cake pan. Bake at 350° for 15
minutes, then cool. Mix cream cheese and powdered
sugar; then add whipped cream. Pour over baked
mixture. Mix instant pudding with milk; spread over
cream cheese mixture. Whip cream and spread over
last mixture. Sprinkle a few chopped nuts over all.
Put in refrigerator and let set.
Marjorie Stermer
APPLE-CHERRY
1 c. margarine
2 c. flour
1 tsp. salt

DESSERT

Blend margarine, flour and salt together. Mix
egg yolk, adding enough milk to make 113 cup. Add
egg mixture to flour mixture. Chill 1 I 2 hour.
1 qt. sliced apples

Mix sliced apples with sugar and flour. Roll
out dough ( 2 crusts). Line 9 x 13-inch pan with
1 crust. Put in apples. Add 1 can cherry pie filling
on top of apples. Put other crust on top. Beat 1 egg
white slightly and brush on top crust. Bake 15
minutes at 400° and 30 minutes at 350°. Drizzle powdered sugar frosting over top after it cools.
If you don't care to use cherries, use 6 cups
apples and increase sugar accordingly.
Zian Swanson
APPLE
4 large apples, peeled,
cored, and sliced
1 c. brown sugar
4 Tbsp. flour

CRUNCH
1 c. orange JUICe
114 c. white sugar
4 Tbsp. butter
1 c. corn flakes

Arrange apple slices in a buttered, shallow
baking dish. Sprinkle with 1 I 2 cup orange juice and
white sugar. Soften butter and mix with brown sugar.
In another bowl, mix together 1 I 2 cup orange juice,
flour and corn flakes. Add to brown sugar mixture
and spread over apples. Bake at 350° for 45 minutes.
Serve with Cool Whip o:r ice cream,
Corrine Larson
BLUEBERRY
1 1/2 c. graham cracker

crumbs
3 Tbsp. sugar
3 eggs
1 tsp. vanilla

1 egg yolk plus milk
to make 1/3 c.
butter.
-102-

4 Tbsp. flour

314-1 c. sugar

3724-5

DELIGHT

1/3 c. butter, melted
1 (8 oz.) pkg. cream
cheese
J 1/2 c. sugar
1 can blueberry or cherry
filling

Mix together graham cracker crumbs, sugar and
Put on bottom of a 9 x 9-inch pan. Separate
-103-

VIRGINIA'S
eggs; beat yolks, cream cheese and vanilla until creamy.
Fold in beaten egg whites. Pour over crust. Bake at
350° for 25 minutes. Do not open oven until done.
When cool, top with blueberry or cherry pie filling.
Top with whipped cream to serve.
Dorothy Rasch

First Layer:
1 c. flour
1/4 c. brown sugar

24 marshmallows or

lViUERBETEIG

GERMAN

RHUBARB

CAKE

Bottom Crust:
1 c. flour
1/4 tsp. salt
1/4 c. butter

1 I 2 t sp . vanilla
3 Tbsp. milk
1 Tbsp. sugar
1 egg

Custard Filling:
3 Tbsp. flour
1 1/4 c. sugar (varies
with rhubarb)

3 c. miniature marshmallows

1/2 c. oleo, melted
1 c. coconut
1 c. chopped pecans

Put ingredients in layers as listed in an oblong
pan, 13 x 9 x 2 inches. Bake at 325° for 55-60
minutes. Serve with Cool Whip.
Lois Greenwald

1 egg, beaten
1 I 2 pt . sour cream or milk
3 c. cut-up rhubarb

Bottom Crust: Mix flour, salt and butter like
pie dough. Add remaining ingredients and mix well.
Press this into a 9-inch cake pan.
Custard Filling: Combine ingredients; pour into
cake pan. Bake 1/2-3/4 hour or until filling is thickened and rhubarb is tender at 350°.
Linda Pagels

213 c. milk
1 c. whipping cream

Third Layer:

-l
--]
:
•I

2 pkg. strawberry jello
2 c. boiling water

1 (16 oz.) pkg. frozen
strawberries

First Layer: Mix ingredients like pie crust.
Put mixture in 9 x 13-inch pan. Bake in moderate
350° oven for 10-15 minutes (watch closely, it burns
easily).
Second Layer: Melt marshmallows and milk
in double boiler. Cool. Whip the cream until stiff
and fold into marshmallows. Spread on top of first
layer.
Third Layer: Dissolve jello in water. Add
frozen strawberries. Let stand until thick. Spread
on top of second layer. Refrigerate overnight or
3 hours.
Myrt Schenning
TINY
2 (8 oz.) pkg. cream
cheese (room temperature)
1/2 c. sugar

CHEESE

CUPS

1 tsp. lemon juice
3 eggs
1 pkg. Nilla wafers
fruit filling

Beat cream cheese, sugar, lemon juice and
eggs together until smooth and creamy. Place wafers
in bottom of lined muffin cups. Fill 2/3 full with
cream cheese mixture. Bake at 350° for 20 minutes

3724-5

-104-

1/2 c. butter
3/4 c. chopped nuts

Second Layer:

DESSERT
1 (29 oz.) can sliced
peaches and juice
1 pkg. Betty Crocker
butter pecan cake mix

DESSERT

-105-

or until firm. Cool. Top with any canned fruit filling.
Refrigerate.
·
Lemon is our favorite!
Claudette Stohr

**

EXTRA

RECIPES

**

••
•-106-

BEVERAGES,

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 1/4 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
make clear pickles and coarse salt that
which comes in 5 polllld bags. This is not
rock salt. A void using iodized salt for
pickle making. Most pickles are better if
allowed to stand six weeks before using.

Lemon jello dissolved in 2 cups of hot
apncot nectar with 1 teaspoon of grated
lem~m added for zip makes a perfect base
for Jelled fruit salad.
Put a tablespoon of butter in the water
when cooking rice, dried beans macaroni, to keep it from boiling ove;. 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
are heavy and awkward to handle) fine for
slivering celery, onion, meats, and
cheese.
Never put a cover on anything that is
cooked in n;iJk unless you want to spend
hours clearung up the stove when it boils
over.
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
stamed 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.

CHEESE

Learn where your fuse box and master
cut-of~ switch is. If you know where the
lever lS to pull you can always cut the
current off until a service man can come.

Canned cream soups make excellent
sauces for vegetables, fish, etc. Celery
and . lobster black bean or onion with
cauliflower - tomato with lamb chops.
Slip your hand inside a waxed sandwich
bag and you have a perfect mitt for
g;easing your baking pans and casserole
dishes.
To reheat roast, wrap 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.
You. can cut ~ meringue pie cleanly by
coatmg both stdes 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 re'?ove fish odor from hands, utensils
and dish cloths, use one teaspoon 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.

SANDWICHES

-:
.1,
-~

1
1
3
2

MISCELLANEOUS

SPREAD
1 Tbsp. flour
1 Tbsp. butter
1/4 lb. Velveeta cheese
1 small onion, minced

egg, beaten
Tbsp. sugar
Tbsp. vinegar
hard-boiled eggs

Cook egg, sugar, flour and vinegar until thick.
Stir in butter; add cheese and onion. Pimento may be
added for color. Use as a sandwich spread or on
crackers.
Tuddie Rausch
MOM'S

HOT

1/2 c. butter, softened
1/4 c. prepared mustard
1/4 c. chopped onion
1 Tbsp. poppy seed

HAM

AND

CHEESE

12 slices ham (boiled or
deli ham)
6 slices Swiss cheese
3 hamburger buns ( 6 bun
halves)

Mix butter, mustard, onion and poppy seed.
Spread mixture on both sides of the bun. Place 2
slices of ham and 1 slice of cheese on each bun
half. Place 6 sandwiches on a cookie sheet in a 350°
oven for 5 minutes or until cheese melts.
Sue Gerber
CHRISTMAS
1 ice ring (made with

cherries and pineapple)
1 bottle whiskey sour
mixer

PUNCH

2 bottles strawberry

daiquiri mixer
1 fifth bottle Cold Duck
1 fifth bottle rum
1 qt. bottle 7-Up

Pour rum and mixers over ice ring. Just
before serving slowly add Cold Duck and 7- Up.
Colleen Oldenburg

When rolling cooky dough, sprinkle
board with powdered sugar instead of
flour. Too much flou.r !tl.B.kes the dough
heavy. When freezing cookies with a
frosting, place them in freezer unwrapped for about 2 hours . wrap without
worrying about them sticking together.

Copyright © 1978 Fundcraft Publishing, Inc.

&

3724-5

-107-

CHERRY

SLUSH

7 c. boiling water
1 c. sugar
2 tea bags
2 c. cherry- flavored vodka
1 ( 12 oz.) can frozen orange juice
Combine the boiling water and sugar. Add tea
bags; let steep 3-5 minutes. Remove tea bags; discard.
Cool sugar mixture. Add vodka and orange juice.
Pour into a 9 x 13-inch baking pan. Freeze overnight.
Fill glass half full of slush and fill with 50-50 or 7- Up.
Mary Prange
BRANDY
1 (12 oz.) can frozen

SLUSH
7-Up
1 qt. pineapple- grapefruit
juice
2 c. brandy

orange juice
1 c. sugar, dissolved
in 5 c. hot water

Mix all ingredients, except 7- Up and freeze for
about 2 days. To serve, fill glass 1/2-3/4 full of
slush and mix with 7- Up.
Debbie Habendott
BRANDY
7
2
4
2

c. water
c. sugar
tea bags
c. brandy

SLUSH
1 (12 oz.) can frozen
orange juice
1 (12 oz.) can frozen
lemonade

Boil water and sugar for 10 minutes. Cool.
Steep tea bags in boiling water for 15 minutes. Cool.
Combine with sugar mixture.· In a gallon container,
combine the frozen orange juice, frozen lemonade and
brandy. Add the sugar-tea mixture and stir well.
Freeze overnight. Fill glass half full of slush and
add 50/50 or 7-Up.
Mary Prange
l\10CK
1/2 c. sugar
1 c. water
1 c. grapefruit juice

PINK

CHAMPAGNE

twist of lemon peel

maraschino cherries

Combine sugar and water. Simmer until sugar
is dissolved. Cool. Add fruit juices and grenadine
syrup. Chill. Add ginger ale just before serving.
Garnish each glass with lemon twist and cherry.
Yields 10 servings.
Recipe can be doubled.
Nancy White
HOT

BUTTERED

1 lb. real butter
1 lb. brown sugar
1 lb. powdered sugar

RUM

MIX

1 tsp. nutmeg
1 1/2 tsp . cinnamon
1 q t . soft vanilla ice cream

Melt butter. Add remaining ingredients. Mix
well. Add ice cream. Store in freezer. Stir well
when ready to use. Blend 2 heaping tablespoons
mix, 1 jigger rum and fill mug with boiling water.
Zian Swanson
PEPPERMINT
4 c. sugar
2 c. water

LIQUEUR

3 c. vodka
3 tsp. peppermint extract

Boil sugar and water together to make a syrup.
Cool. Mix with vodka and peppermint extract (use
2 teaspoons extract for a lighter taste). Pour into
glass container. Cover tightly and let stand about
2 weeks before serving.
Colleen Oldenburg·
HOMEMADE

IRISH

1 3/4 c. your favorite
liquor (Irish whiskey,
brandy, rum, bourbon,
Scotch or rye whiskey)
1 ( 14 oz.) can Eagle
Brand milk
1 c. (1/2 pt.) whipping or

CREAM

LIQUEUR

4 eggs
2 Tbsp. chocolateflavored syrup
2 tsp. instant coffee
1 tsp. vanilla extract
1/2 tsp. almond extract
light cream

1/4 c. grenadine syrup
1 bottle ginger ale,
chilled
-108-

3724-5

-109-

/

)

In blender container, combine all ingredients;
blend until smooth. Serve over ice, if desired. Store
tightly covered in refrigerator up to 1 month. Stir
before serving. Makes about 5 cups.
Nancy White
COFFEE

LIQUEUR
2 c. water
3 c. vodka or rum

4 c. sugar
2/3 c. instant coffee
1 vanilla bean

CHOCOLATE

1/4 lb. butter
2 c. brown sugar

Boil sugar, water, corn syrup, butter and
chocolate together to soft- ball stage. Add to popcorn
and form into balls.
Margaret Harms
Barb Oldenburg

**

EXTRA

RECIPES

POPCORN
2 Tbsp. syrup
5-6 qt. popcorn

Put all ingredients in a heavy skillet. Bring to
a boil gradually; then boil for 1 minute. Have popcorn
ready. Pour over quickly enough to coat. Remember
caramel hardens quickly.
Augusta Rasch
MARY'S
8 qt. popped, salted
popcorn
1/2 c. corn syrup
1/2 tsp . baking soda

CARAI\IEL

CORN

2 c. brown sugar
2 sticks butter
nuts (optional)

In saucepan bring brown sugar, corn syrup
and butter to a boil. Simmer 4-5 minutes. Add baking
soda. Pour over popcorn. Stir and bake in 250° oven
uncovered for 1 hour. Stir every 15 minutes.
Barb Oldenburg

-110-

BALLS

3 Tbsp. butter
2 sq. chocolate, melted
8 c. popped corn

1 c. sugar
1/2 c. water
1/3 c. corn syrup

Combine water, sugar and coffee in saucepan;
bring to a rolling boil. Skim off froth on the top and
cool. Pour into 1/2-gallon wine jug. Add the vodka or
rum and the vanilla bean. Store in a dark place for at
least 2 weeks before serving. Remove the vanilla
bean and store in a glass container.
Colleen Oldenburg
CARAMEL

POPCORN

3724-5

-111-

**

The Magic of Microwaving
'l'he microwave is perfect when you want to prepare meals in advance.
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 den.se foods, like mashed potatoes and baked beans first, as
retam heat longer than other foods.
To speed het<t.ing, cover the dish and stir only occasionally.

HehoGJt roasts whole and tum several times during heating.
slicos of meat on a platter and cover with waxed paper to

Y<OU

uoe your microwave for split-shift dining with individual
'Jt'o arril\nge food em the plates:
C!D1

Place food in a thin layer for faster heating.
For even heating, place slow-to-heat items, like mashed potatoes and
me&t around the outside of the plate.

.,
•
:.
-;,,

Tv'irure a depmssion in the center of dense foods, like baked beans and
mashed potatoes.
Pull;; qlllid:~Awatmg foods, like corn, in the center of the plate.

ilcregularly-shaped foods, like turkey legs, with the thickest
to the outside.
A sauce over meat

wm keep it from

drying out while waiting to be

To li'ehe8:!.t a p1.·epMed. plate: Start with a short time and add time, if
needed. When the plate's bottom feels warm, foods have heated enough to
tr!illsfeR' their warmth to the p]ate, and the meal is ready to serve.

Copyright © 1978 Fundcraft Publishing, Inc.

MICROWAVE

PORK

MUSHROOM

BAKE

1/4 tsp. pepper
1 (10 3/4 oz.) can golden

1 1/2-2 lb. pork chops

or steaks
1 c. onion, sliced
1 tsp. salt

cream of mushroom soup

Place pork chops in a 2 1/2- to 3-quart
casserole. Top with onion, salt, pepper and soup.
Cook in microwave, covered, on slow cook for 30-45
minutes or until pork is tender. Turn pork chops
over halfway through cooking time. Yields 4-6
servings.
Debbie Habendott
MEAT

LOAF

RING

1 lb. ground beef
1 beaten egg
6 crushed soda crackers
or 1/4 c. dry bread

1 tsp. garlic salt or
1 clove garlic
1 I 4 c. chopped green

crumbs
1 small minced onion
3/4 tsp. salt
1/4 tsp. pepper

1/4 c. chopped celery
1/2 c. tomato juice

pepper

1/4 c. catsup

Thoroughly combine all ingredients, except
catsup. Pack lightly into 9-inch glass .dish,. making
a well in center. Place empty glass, r1ght s1de down
in center well. Micro (high) 6 minutes, rotating 1/4
turn halfway through cooking. Drizzle catsup over
top. Micro (high) 5 minutes longer, rotating 1/4
turn halfway through cooking. Rest 5 minutes.
Remove glass; baste off drippings. Serves 5-6.
Mary Prange

8fll"<OCt

If you pRan on having company for dinner, the entire party menu can be
prep1n·ed in Sldva:nce and cooked or reheated in the microwave just at
serving time. Also, the microwave and conventional ovens can team up
with each being used to its best advantage.

MICROWAVE

-

QUICHE

8 slices crisp-cooked

bacon
1 ( 9-inch) pie shell
1 c. shredded Swiss
cheese
3724-5

LORRAINE

1/4 c . minced onion

3 eggs
1 ( 13 oz.) can evaporated

milk
1/2 tsp. salt
-113-

(/

)

,I

CARAMEL

1 I 4 t sp . cayenne pep per

1/4 tsp. sugar

Layer crumbled bacon in bottom of pie shell.
Sprinkle with cheese and onion. Blend eggs, milk,
salt, sugar and pepper. Pour over bacon mixture.
Micro (high) 6-8 minutes, rotating dish 1 I 4 turn once
or twice. Quiche should be cooked, except center,
which will jiggle like jello. Rest 10 minutes before
serving.
Note: Milk may be heated before combining ingredients for more even cooking. Less total cooking time
will be needed. You may substitute Cheddar cheese
for Swiss.
Mary Prange
MICROWAVE

HOT

Place cream cheese in a medium glass mixmg bowl.
Microwave about 2-2 112 minutes on medium high (roast)
or until softened. Add mayonnaise, onions, parsley,
crabmeat, almonds, wine, horseradish and Worcestershire sauce. Microwave 4-6 minutes on medium high or
until hot. Serve immediately with crackers or snack
rye bread.
Sue Gerber

113 c. sugar
3 Tbsp. cornstarch
1 1/2 tsp. vanilla

PUDDING
1/4 tsp. salt
2 1/4 c. milk

In 4-cup glass measure, mix sugar, cornstarch
and salt. Stir in milk. Microwave (high) 5-6 minutes,
stirring every minute until mixture boils. Add vanilla.
Pour into serving dishes; chill until serving. Top with
fruit or whipping cream, if desired.
Mary Prange
-114-

1/4 c. light Karo syrup
1/2 tsp. salt
1/2 tsp. baking soda

Pop the corn. Put in a brown paper bag. Mix
sugar, butter, syrup .and s~lt. Microwave on hiffh
until it boils; then bOll 2 mmutes. Add soda; stl;
well. Pour caramel over popcorn; shake well. .Microwave on high 1 1/2 minutes. Shake well and ~lCro­
wave 1 1/2 minutes again. Pour out on a cookie sheet
to cool. Break into ·pieces. Store in airtight container.

DIP

112 c. slivered almonds
1 ( 8 oz.) pkg. cream
2 Tbsp. dry white wine
cheese
1 Tbsp. horseradish
1/2 c. mayonnaise
1/4
tsp . Worcestershire
2 green onions , sliced
sauce
1 Tbsp. parsley flakes
1 ( 6 oz.) can crabmeat , drained and flaked

VANILLA

1 c. popcorn , popped
1 c. brown sugar
1/2 c. butter

CORN

Mary Prange
TURTLES

1 (14 oz.) pkg.
caramels
2 Tbsp. evaporated
milk
1 Tbsp. butter or margarine

1 ( 5 oz.) pkg. pecan
halves
1 ( 6 oz.) pkg. semi-sweet
chocolate morsels
1 (l-inch) sq. paraffin

Place caramels, milk and butter in 1-quart
glass measure or casserole. Heat in microwave on
medium- high for 3-4 minutes or until caramels are
melted. Arrange pecan halves in groups of 3 on
buttered baking sheet. Spoon about 1 tablespoon of
warm caramel mixture over each group of pecans. Refrigerate uncovered for 30 minutes. Place chocolate .
morsels and paraffin in 2-cup glas~ measure. ~eat m
microwave on roast level for 3-4 mmutes or untll chocolate and paraffin are melted. Stir halfway through
cooking time. Spoon enough chocolate mixture over
each caramel to cover. Allow to cool. Remove from
baking sheet. Yields 2-2 1/2 dozen.
.
.
Tip : May be stored in single layer m tightly
covered container in refrigerator for as long as 3
weeks.
Debbie Habendott

3724-5

-115-

**

EXTRA

RECIPES

**

••
-,.
•.
~,

-116-

INDEX

OF

RECIPES
Page

APPETIZERS,

RELISHES

&

PICKLES

rr
II
lr

t

Spinach Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Cheese-Crab Appetizers ........... , ... , .. , . , . . . .
Tex Mex Dip .... , . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Chex Party Mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Shrimp Dip . . . . . . . . . . • . . . . . . . . . . . . . . . . . . . . . . . . . .
Venison Summer Sausage . . . . . . . . . . . . . . . . . . . . . . . .
Marinated Mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Sauerkraut Balls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Vegetable Dip............. . . . . . . . . . . . . . . . . . . . . . . .
Shrimp Dip , .. , . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Dried Beef Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Rhubarb Jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Green Tomato Jelly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Dill Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Dill Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Taco Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Chili con Queso . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Pickled Fish . . . . . . . . . . . . . . . • . . . . . . . . . . . . . . . . . . . . .
Beet Relish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Bread and Butter Pickles .. ~ ................. ~.......
Cucumber Pickles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Frozen Cukes.............. . . . . . . . . . . . . . . . . . . . . . .
Dill Pickles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Sauerkraut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
SOUPS,

SALADS

&

-A-

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2
2
2
3
3

3
4
4
4
4
5
5
5
6
6
6
7
7
8
8
8

SAUCES

Fruit Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Fruit Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Blueberry Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Cranberry Salad.................................
Strawberry Whipped Cream Jello . . . . . . . . . . . . . . . . .
Champagne Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Mandarin Orange Salad . . . . . . . . . . . . . . . . . . . . . . . . . .
Apple Raspberry Jello .. , . . . . . . . . . . . . . . . . . . . . . . . .
Carrot Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Pistachio Salad .......... , . . . . . . . . . . . . . . . . . . . . . . .
Bing Cherry Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Taffy Apple Salad...............................

3724-5

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11
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12
12
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13
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14
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Page
Page
Tapioca Fruit Salad
Creamy Cranberry M~id.'
Pineapple Nut Mold
························
24-Hour Salad
· ·· ··· ·· ·· ·· · ·· ·· ·· ···· · · · ·· ·
Sauerkraut Sal.ad · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Cole Slaw for Fre~~i~g· · · · · · · · · · ' · · · · · · · · · · · · · · ·
Sweet 'n' Simple Colesla~ ...................... .
German Potato Salad
·········· '············
Spaghetti Salad
········' ················· ··
Deep- Dish Salad · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Marinated Seasheli~ · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Marinated Vegetable. 'sai~ct·
Bean Salad
················· ·····
Bean Salad · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·

· ·· · · · · · ·· · · · · · ·· ·· · · · · ·

· ·· · · · · · · · · · · · · · · · · · · ·

J:z~ks~:: M:a~~~~~:i: ~:ai~~: ::::::::::::::::::::::
Easy Vegetable So up ............
· · · · · · · .· · · · · · · · · · · · · · · ·
P otato Chowd
er ................. . · · · · · · · · · · · · · · ·
Beer Chili
···············
Salad Dress~~: · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
French Dressin~ ............................... .
Pizza Sauce
· '· · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Barbecue sa····'·······························
. .
uce .................... .
Ch 111 Sauce
···········
••e••••••••~~~••c•t••••••"'••a••••"'""

MAIN

· · · · · ·· · · · · · · · ·

Chop Suey H~t 'nis.h: · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Chop Suey Casserole · · · · · · · · · · · · · · · · · · · · · · · · · · ·
...

I

p

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18
18

19
19
19
20
20
20
21
21
21
22
22
22

DISHES

Italian Beef 'n Cheese Dinner
Johnny Marzetti Noodle Dish · · · · · · · · · · · · · · · · · ·
Ida May's Special ............ : · · · · · · ' · · · · · · · · · · ·
Beef Dill Birds
··················
Pepper Steak · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Beef Birds
···································
Italian Meatb'aii~ · ' · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Beef Parmigiano · ' ' · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Oriental Beef
································
Lasagna
···································
H~mburg~~·-·a~~~~ · B~~'d ·c~~~~;~i~
RICe and Porcupine Balls
.............. .
Hamburger Casserole
······ ·················
Chop Suey
......................•....

I

14
15
15
15
16
16
17
17
17

<I

••

I

-B-

0

I

p

••

0

•

0

••

e

6o

t

II

0

"'

0

"

25
25
26
26
26
27
27
28
28
29
29
30
30
30
30
31

Economy Casserole. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Meat Loaf Italiano . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Stew 'n' Dumplings . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Taco Fantastaco . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
One 'n' One Casserole . . . . . . . . . . . . . . . . . . . . . . . . . .
Hamburger Casserole . . . . . . . . . . . . . . . . . . . . . . . . . .
Crock- Pot Stew ...... , . . . . . . . . . . . . . . . . . . . . . . . . . .
Layered Hamburger Bake.......................
Hamburger Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . .
Zucchini Lasagne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Pizzaburgers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Pizza Burgers..................................
Pizza Casserole. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Pizza Meat Loaf. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Frozen Dough Bread . . . . . . . . . . . . . . . . . . . . . . . . . . .
Barbecue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Bar-B-Q'ed Wieners.............................
Barbecued Spareribs......... . . . . . . . . . . . . . . . . . . . .
Barbecue Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Barbeque Spareribs . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Spareribs and Cabbage.........................
Ham Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Ham and Potato Casserole . . . . . . . . . . . . . . . . . . . . . .
Pork Chop Casserole. . . . . . . . . . . . . . . . . . . . . . . . . . . .
Pork Chops and Rice . . . . . . . . . . . . . . . . . . . . . . . . . . .
Chicken Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Parmesan Tater Chicken . . . . . . . . . . . . . . . . . . . . . . . .
Barbecued Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Chicken-In-A-Basket...........................
Low Cal Fried Chicken. . . . . . . . . . . . . . . . . . . . . . . . . .
Chicken Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Chicken on Sunday.......... . . . . . . . . . . . . . . . . . . .
Chicken and Dumplings.........................
Chicken Noodle Bake . . . . . . . . . . . . . . . . . . . . . . . . . . .
Macaroni and Cheese Souffle . . . . . . . . . . . . . . . . . . . .
Beer Batter for Fish . . . . . . . . . . . . . . . . . . . . . . . . . . .
Deep- Dish Salmon Pie . . . . . • . . . . . . . . . . . . . . . . . . . .
Turkey pot Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Italian Beef.....................................

31
32
32
32

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33

33
34
34
34
35
35
35
36

36
37
37
38
38
38
39
39
40
40
40
41
41
41
42
42
42
43
43
43
44
44
44
45
46
46

I

3724-5

-c-

i

Page
VEGETABLES
Never-Fail Pie Crust . . . . . . . . . . . . . . . . . . . . . . . . . . .
Flaky Crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Raised Donuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Baked Doughnuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Easy-Do-Donuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Pastry Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Sticky Cinnamon Buns..........................

Page
Zucchini Casserole ......................... .
Zucchini Mozt:arella Casserole
···'
Buffet Cheese Scalloped Carrot·; .... '. · · · · · · · · · · ·
Broccoli Quiche .................... .
Green Ortega Pepper Casserole ...... : ::: :: : · · · · ·
Broccoli Rice Casserole . . . . . . . . . . . . . . . . .
·····
California Mix Casserole ................ : : : : : : : : :
Potato Casserole ............................... .
Green Bean Casserole ........................... .
Marinated Mushrooms ........................ .
K'd
.. .
1 ney Bean Casserole .......................... .
Broccoli Cheese Casserole ....................... .
Broccoli -Celery Casserole ....................... .
Zucchini Rounds .......... ·...................... .
Baked Beans
•••

••

0

..........

BREADS,

"

......

ROLLS,

"

•

0

t

••

"

•••

0

....

"

••

..................

PIES

.

...................................... .

quash Bread ................................. , .
Blueberry Walnut Bread
Banana Bread
····
~
* • • • • • • • • • .. • •
Beer Bread
' · · · . ~ · · · · " · " ~ · ~ · · · ~ · · · · · ~ . ~ · .... · " ~ .
&

s

..

b

•

•

..

•

•

. ................................... .

Copa1p1llas ...................................... .
ranberry Loaf ................................ .
Carrot Bread
Fresh Apple B ~~~d· · · . · . · · · · · · · · · · · · · ' · · · · · · · · · · ·
0

•

•

•

•

•

..

•

•

..

•

•

••••••

~

•

•

•

•

•

•

.....

.

~pplesauce

Bread .............................. .
em on Pie Filling ............................... .
~rustless Apple Pie •............................
trawberry Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
~quas~ Pie .................................... : .
P~gar ess Apple Pie ............................ .
Dmeapple Cheese Pie ........................... .
D uic~ Apple Pie ................................ .
u c Apple Pie ................................ .
~l~~~!r Pie Filling ................................ .
..........................

&

48
48

49
49
49
50
50
50

51
51
51

PASTRY

&

Onion Casserole Bread
Raisin Bran Muffins
• · · · · · · · · · ·' · · · · · · · · · · · '· ·
Sweet Rolls .
·.······················ ' ····
Cinnamon R~lis' ... · · . · · . · · · · · · · · · · · · · · · · · · · ' · · · · ·
Nut Bread
.. '.' .. ·. · · · · · · · · · · · · · · · · · · · · · · · · ·

s

47
47
47
48

...........

~

•••••••

53
53
53
54

54
54
55
55
56
56
56
57
57
57
58
58
58

59
59

59
60

60
60
61

r.
...

CAKES,

FROSTINGS

&

-E-

62
62
62
63
63

CONFECTIONS

Old World B utterhorns. . . . . . . . . . . . . . . . . . . . . . . . . .
Chocolate Peanut Butter Balls . . . . . . . . . . . . . . . . . •
Canadian Squares . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Pineapple Cream Cake . . . . . . . . . . . . . . . . . . . . . . . . . .
Carrot Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Easy-Cheesy Lemon Bars........................
Pumpkin Cheesecake Bars.......................
Cake Bars. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Baby Ruth Bars . . . . . . . . . . . . . . . . . • . . . . . . . . . . . . .
Apple Nut Squares . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Walnut Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Reese's Peanut Butter Bars.....................
Frosted Dutch Chocolate Bars . . . . . . . . . . . . . • . . . . .
Quick 'n Easy Pumpkin Slices . . . . . . . . . . . . . . . . . .
Lemon Butter Snow bars.. . . . . . . . . . . . . . . . . . . . . . . .
Brownies . . . . . . . . • . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Chocolate Mint Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Peanut Butter Rice Krispies . . • . . . . . . . . • . . . . . . . .
Lemon Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Chocolate and Oat Bars.........................
Homemade Brownies . . . . . . . . . . . . . • . . . . . . . . . . . . . .
Wonder Wesson Brownies . . . . . . . . . . • . . . . . . . . . . . .
Frosted Pumpkin Bars...........................
Peanut Butter Dream Bars .. .. . . .. .. . . . .. . .. .. .
Salted Peanut Chews . . . . . . . . . . . . . . . . . . . . . . . . . . .
Biscochitos . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Decorated Spice Cookies . • . . . . • . . . . . . . . . . . . . . . .
Chocolate Chip Cookies . . . . . . . • . . . . . . . . . . . . . . . .
l\1onster Cookies . . . . . . . . . . . . . . . • . . . . . . . . . . . . . . . .
Peanut Butter Cookies . . . . . . . . . . . . . . . . . . . . . . . . .
Old-Fashioned Sugar Cookies . . . . . . . . . . . . . . . . . . .
Carrot Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Chocolate Chip, Butter Brickle Cookies . . . . . . . . .
3724-5

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COOKIES,

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Hershey's Chewy Chocolate Cookies..............
Chocolate Chunk Cookies . . . . . . . . . . . . . . . . . . . . . . . .
Butter Cookies . . . • . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Peanut Blossoms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Amish Sugar Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Cherry Chews . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Pecan Butter Balls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Sugar Cookies. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Chocolate Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Chocolate Icebox Cake....... . . . . . . . . . . . . . . . . . . . .
Quick Cocoa Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
New Applesauce Walnut Cake . . . . . . . . . . . . . . . . . . . .
Mock Eclair Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Carrot Cake .................. , . . . . . . . . . . . . . . . . .
Milky Way Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Chocolate Zucchini Cake . . . . . . . . . . . . . . . . . . . . . . . . .
Salad Dressing Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Blueberry Sour Cream Cake . . . . . . . . . . . . . . . . . . . . .
Striped Delight... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Cool Whip and Pudding Dessert . . . . . .. . . . . . . . . . . .
Pistachio Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Hurricane Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Mississippi Mud Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Refrigerator Calce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Twinkies Cake ... .-~·. . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Chocolate Icebox Cake ................... , . . . . . . .
Hickory Nut Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Prune Cake................ . . . . . . . . . . . . . . . . . . . . . .
Super Cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Apple Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Golden German Pound Cake . . . . . . . . . . . . . . . . . . . . .
Chocolate Sheet Cake. . . . . . . . . . . . . . . . . . . . . . . . . . . .
Texas Sheet Cake ... , . . . . . . • . . . . . . . . . . . . . . . . . . . .
Apple Coffee Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Pineapple Upside- Down Cake. . . . . . . . . . . . . . . . . . . . .
Chocolate Turtle Cake . . . . . . . . . . . . . . . . . . . . . . . . . . .
Pineapple Icebox Cake . . . . . . . . . . . . . . . . . . . . . . . . . . .
Quick Yeast Plum Cake . . . . . . . . . . . . . . . . . . . . . . . . .
Egg Yolk Jelly Roll..............................
Whipped Cream Frosting ............... , . . . . . . .
Cream Cheese Frosting . . . . . . . . . • . . . . . . . . . . . . . . . .
Hurricane Cake Frosting. . . . . . . . . . . . . . . . . . . . . . . . .
Mocha Frosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
French Cream Frosting , .... , . . . . . . . . . . . . . . . . . . . .
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DESSERTS

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Page
Apple Slices ................................... .
Bread Pudding ................................ .
Angel Custard Royale ......................... .
Kolache ....................................... .
Jiffy Cake Dessert ............................ .
Layered Jello Dessert ......................... .
Strawberry Angel Dessert ..................... .
Raspberry Danish Dessert ..................... .
Pink Lemonade Pie ................... · ........ .
Vanilla Butter Pecan Torte .................... .
Cherry Torte .................................. .
Apple (Zucchini) Slices ........................ .
Cocktail Torte ....................... · ........ ·
Luscious Dessert .............................. .
Apple-Cherry Dessert ......................... .
Apple Crunch ................................ .
Blueberry Delight .................... · ........ .
Dessert ....................................... .
lVluerbeteig German Rhubarb Cake ... · · ... · · . · · ·
Virginia's Dessert ............................. ·
Tiny Cheese Cups .................... · .... · ... .
BEVERAGES,

SANDWICHES

&

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MISCELLANEOUS

Cheese Spread ....................... · .... · . · · ·
Mom's Hot Ham and Cheese ................... .
Christmas Punch ..................... · · · · · · · · · ·
Cherry Slush .................................. .
Brandy Slush ......................... · ....... · ·
Brandy Slush ...................... · · · · · · · · · · · · ·
Mock Pink Champagne ........................ · ·
Hot Buttered Rum Mix ................ · ...... ···
Peppermint Liqueur .................. · · .. · · .. · · ·
Homemade Irish Cream Liqueur .............. · · ·
Coffee Liqueur ..................... · · · · · · · · · · · ·
Caramel Popcorn .............•...... · · · · · · · · · · ·
Mary's Caramel Corn ..................... · · · · · ·
Chocolate Popcorn Balls ................. · · · · · · ·

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109
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111

MICROWAVE
Microwave Pork Mushroom Bake · · · · · · · · · · · · · · · ·
Meat Loaf Ring ... · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
3724-5

-G-

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Page
Quiche Lorraine ...............................
Microwave Hot Dip .............................
Vanilla Pudding ...............................
Caramel Corn ..................................
Turtles .......................................

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!f:
v

WILMOT GRADE SCHOOL
PARENTS' CLUB
Wilmot, Wisc.onsin

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957-79

COPYRIGHT

1979

COOKBOOK PUBliSHERS, INC.
13550 W. 108th Street
lenexa, Kansas 66212

TABLE OF CONTENTS

This Cook Book is a
perfect gift for all occasions.

Get a supply while
they are still available.

THIS BOOK includes the finest plastic ring binders available, BUT, like
most plastics, the BINDERS CAN BE DAMAGED BY EXCESSIVE
HEAT, so AVOID exposing them to the direct rays of the SUN, or
excessive heat such as IN A CAR on a hot day, or on the top of the
kitchen STOVE. If not exposed to heat, the binders will last indefinitely.

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Appetizers, Pickles, Relishes --,...-----

3

Soups, Salads, Vegetables - - - - -- - -- -

9

Main Dishes

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Bread, Rolls, Pastry

25

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55

Cakes, Cookies, Desserts ----------

73

Candy, Jelly, Preserves ----------- 109
Beverages and Miscellaneous - -- - - -- - 115

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957-79

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TO MAKE YOU BEC9ME A SEASONED SEASONER
ALLSPICE ....a pea-sized fruit that grows in Mexico, Jamaica, Central and South America.
Its delicate flavor resembles a blend of cloves, cinnamon and nutmeg. USES: (Whole)
Pickles, meats, boiled fish, gravies. (Ground) Puddings, relishes, fruit preserves, baking.
BASIL. ... the dried leaves and stems of an herb grown in the United States and North
Mediterranean area. Has an aromatic, leafy flavor. USES: For flavOring tomato dishes
and tomato paste, turtle soup; also use in cooked peas, squash, snap beans; sprinkle
chopped over lamb chops and poultry.
BAY LEAVES .... the dried leaves of an evergreen grown in the eastern Mediterranean
countries. Has a sweet, herbaceous floral spice note. USES: For pickling, stews, for
spicing sauces and soup. Also use with a variety of meats and fish.
CARAWA Y.... the seed of a plant grown in the Netherlands. Flavor that combines the
tastes of Anise and Dill. USES: For the cordial Kummel, baking breads; often added
to sauerkraut, noodles, cheese spreads. Also adds zest to French fried potatoes, liver,
canned asparagus.
CURRY POWDER .... a ground blend of ginger, turmeric, fenugreek seed, as many as
16 to 20 spices. USES: For all Indian curry recipes such as lamb, chicken, and rice,
eggs, vegetables, and curry puffs.

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Dl LL.. .. the small, dark seed of the dill plant grown in India, having a clean, aromatic
taste. USES: Dill is a predominant seasoning in pickling recipes; also adds pleasing
flavor to sauerkraut, potato salad, cooked macaroni, and green apple pie.
MACE .... the dried covering around the nutmeg seed. Its flavor is similar to nutmeg,
but with a fragrant, delicate difference. USES: (Whole) For pickling, fish, fish sauce,
stewed fruit. (Ground) Delicious in baked goods, pastries and doughnuts, adds unusual flavor to chocolate desserts.
MARJORAM .... an herb of the mint family, grown in France and Chile. Has a mintysweet flavor. USES: In beverages, jellies and to flavor soups, stews, fish, sauces. Also
excellent to sprinkle on lamb while roasting.
MSG (MONOSODIUM GLUT AMATE) .... is a vegetable protein derivative for raising
the effectiveness of natural food flavors. USES: Smail amounts, adjusted to individual
taste, can be added to steaks, roasts, chops, seafoods, stews, soups, chowder, chop
suey and cooked vegetables.
OREGANO .... the leaf of a safe bush growing in Italy, Greece and Mexico. USES: An
excellent flavoring for any tomato dish, especially Pizza, chili con carne, and Italian
specialties.
PAPR I KA .... a mild, sweet red pepper growing in Spain, Central Europe and the United
States. Slightly aromatic and prized for brilliant red color. USES: A colorful garnish
for pale foods, and for seasoning Chicken Paprika, Hungarian Goulash, salad dressings.
POPPY .... the seed of a flower grown in Holland. Has a rich fragrance and crunchy,
nut-like flavor. USES: Excellent as a topping for breads, rolls and cookies. Also
delicious in buttered noodles.
ROSEMARY .... an herb (like a curved pine needle) grown in France, Spain, and Portugal,
and having a sweet, fresh taste. USES: In lamb dishes, in soups, stews and to sprinkle
on beef before roasting.
SAGE .... the leaf of a shrub grown in Greece, Yugoslavia and Albania. Flavor is
camphoraceous and minty. USES: For meat and poultry stuffing, sausages, meat loaf,
hamburgers, stews and salads.
THYME .... the leaves and stems of a shrub grown in France and Spain. Has a strong,
distinctive flavor. USES: For poultry seasoning, in croquettes, fricassees and fish
dishes. Also tasty on fresh sliced tomatoes.

APPETIZERS
Kathleen Lehr

MUSHROOM APPETIZERS
1 loaf cocktail rye, thinly
sliced
1 large pkg. cream cheese

1 egg
1 tsp. garlic powder
Fresh mushrooms

Put rye bread on a cookie sheet and brown 1 side under the
broiler. Mix softened cream cheese, egg and garlic. Turn the
bread over and put the cream cheese mixture on the soft side.
Saute mushroom caps and put 1 on top of each slice. Put a
little cheese on top of the mushrooms and put under broiler until
cheese gets slightly brown.
Nancy Bird

CRAB OR SHRIMP SPREAD
Mix together:

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TURMERIC .... a root of the ginger family, grown in India, Haiti, Jamaica and Peru,
having a mild, ginger-pepper flavor. USES: As a flavoring and coloring in prepared
mustard and in combination with mustardas a flavoring for meats. dn~_iro_g:~.-~~~~~·-_c _______~,~••IIIIL

12 oz. soft cream cheese
2 Tbsp. Worcestershire
sauce

2 Tbsp. mayonnaise
1 tsp. lemon juice
1 small grated onion

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I

Put in round soup bowl. Mix 1 (4 1/2 ounce) can crab or
shrimp with 1/2 bottle chili sallce. Place on top of cream
cheese mixture. Refrigerate overnight. Turn upside down on
serving dish. May sprinkle with parsley.
HOT DOGS IN BOURBON SAUCE
2 lb. hot dogs
1 1/2 c. ketchup
1/2 c. brown sugar

Karen Stopa

1/2 c. bourbon
1/2 tsp. mustard

Cut hot dogs into 1 inch pieces. Combine remaining ingredients and simmer for 1 1/2 hours. Serve in a chafing dish.

957-79

.__ j

STUFFED MUSHROOMS

Charlotte Watson

Use 12 large mushrooms. Take out stems and chop fine.
Add chopped stems and 1 tablespoon chopped onion to melted
butter in a pan. Saute for about 10 minutes. Add to stems
and onions:
1/2 c. chicken broth
1 tsp. parsley

Dorothy Gandt

Skin fish and cut into bite size pieces. Soak in brine solution
made of 1/2 cup salt per quart of water. Let soak for 2 days.
Drain pieces and rinse thoroughly to remove all brine. Combine:
2 c. white vinegar
1 c. sugar

1 tsp. pickling spice

Boil 15 minutes. Drop pieces of fish into pickling solution
and cook until fork tender. Layer fish in storing containers
with slices of onion, then pour pickle mixture over aU. Lemon
slices may be added. Let stand for 3 or 4 days before using.
Will keep in the refrigerator for a long time.
DILL DIP
1
1
1
1

c. sour cream
c. mayonnaise
Tbsp. dill weed
Tbsp. sugar
Blend all ingredients well.

4

1 loaf thinly sliced pum-

pernickel or rye rounds

6 oz. shredded Cheddar cheese
Tops of 1 pkg. green onions,
chopped

MiX cheese and onion with enough mayonnaise to bind.
Spread on bread. Bake at 350 o until bubbly.

Salt and pepper

Add bread crumbs to bind. Stuff in mushroom caps, top
with bread crumbs or Parmesan cheese. Place, stuffing side
up, on cookie sheet and bake at 350° for 15 minutes.
PICKLED FISH

Charlotte Watson

CHEESE ROUNDS

Glenna Kisner
1 Tbsp. Accent
1 Tbsp. dry minced onion
1 Tbsp. dry flaked parsley

Charlotte Watson

CHEESE SPREAD
8 oz. cream cheese
1 jar Kraft Old English
cheese

Diced onion to taste
Blue cheese to taste

Whip it up and serve with crackers.
Nancy Bird

HOT BEEF DIP

1 (8 oz.) pkg. cream cheese
1/2 c. sour cream (can
use sour half & half)
1 pkg. dried beef

2 Tbsp. grated onion
1/2 tsp. pepper
2 Tbsp. chopped green pepper

MiX and put in pie pan and top with almonds.

Bake at 350 o

for 15 minutes. Serve hot.

DILL DIP
1/3 c. sour cream
1/3 c. mayonnaise
1 Tbsp. dry onion flakes

Eunice Cherven
1 Tbsp. dry parsley flakes
1 Tbsp. dill weed
2 tsp. seasoned salt

Mix ingredients together well and chill. Serve with raw
vegetables.

957-79

5

PICKLES AND RELISHES
Osa Herreid

DILL PICKLES
4 qt. water
1 qt. vinegar

1 1/2 c. salt
1/2 c. sugar

Boil brine. Pour in packed pickles .
.
and put in hot water until they change cotlth ~Ill ~etween. Seal
17 quarts.
or' 0 mmutes. Makes

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Osa Herreid

SWEET RELISH
5
2
1
3

c.
c.
c.
c.

peeled cucumbers
green pepper
red pepper
onions

1
1
3
1

1/2 c. water
qt. vine gar
c. sugar
Tbsp. celery seed

Coarsely grind cucumbers
.
ingredients except vinegar su 'a~ppers and omons. Mix all
overnight. Drain well. Add vfne : d celery seed. Let stand
Bring to boil. Simmer 10 minute~ ,Psurr ~nd celery seed.
Makes 8 to 10 pints.
•
ac m Jars and seal.

BREAD AND BUTTER PICKLES
25 - 30 medium cucumbers
8 large white onions
2 large sweet peppers
1/2 c. salt
5 c. cider vinegar

Rose Ann Comaroto

5 c. sugar (2 1/2 lb. )
2 Tbsp. mustard seed
1 tsp. turmeric
1/2 tsp. cloves

Wash cucumbers and slice as thin
.
and peppers. Combine with cucumbe as ~osstble. Chop onions
hours and drain · combl'ne VIne
. gar suga
rs an salt.
d
. Let .stand 3
preserving kettle, bring to boil Add dr ~ an spwes m large
thoroughly but do not boil Pac'k hil h am_ed cucumbers. Heat
and seal at once.
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w e ot mto sterilized jars

Ill

RIPE CUCUMBER RELil:iJ:i
8 ripe cucumbers
3 green peppers

3 red peppers
2 large onions

1 bunch celery

4 c. vinegar
1 c. water

5 c. sugar
5 Tbsp. mustard seed

Salt

Cut all in cubes and boil until transparent.

Put in jars

and seal.
REFRIGERATOR PICKLES
12 medium cucumbers
1 green pepper

Osa Herreid
4 medium onions
4 Tbsp. salt

Mix and let stand for 2 hours. Rinse in cold water. Mix:
2 1/2 c. white sugar
Pour over pickles cold.

REFRIGERATOR PICKLES
12 medium cucumbers,
sliced

2 c. cider vinegar
Put in jars and refrigerate.
Wilma Saucerman
2 small green peppers, chopped
2 medium onions, cut up

Mix and stir with 2 tablespoons salt and let stand 2 hours,
then drain. Pack in 1 quart jars. Makes 2 quarts. Mix:
2 1/2 c. sugar
2 c. vinegar

1 tsp. celery seed
1 tsp. mustard seed

Bring these ingredients to a boil. Pour over pickles. Store
in refrigerator as soon as jars have cooled.

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6

957-79

SOUP
TO QUICK-FREEZE VEGETABLES
Vegetables for freezing are prepared as for cooking, then blanched (scalded) and
packed dry, or with the brine. The dry pack is less trouble and is satisfactory for
all vegetables except green peppers.

NEW ENGLAND CORN CHOWDER
1 lb. lean bacon
10 - 12 medium potatoes
4 medium onions, chopped
Salt and pepper to taste

Blanching vegetables is important because it minimizes loss of flavor and color
To blanch in boiling water, put about one pound of vegetables in a fine-mesh
wire basket with a wire cover to hold food under the water and lower into
rapidly boiling water, enough to cover food. Cover the kettle and then COUNT
T~E TIME RECOMMENDED FOR EACH vegetable. After blanching, chill
QUIC~Iy and thoroughly, plunge the vegetables into ice water, or hold under cold
runnmgwater. When completely chilled, remove and drain, and PACK AT ONCE.
VEGETABLE

HOW PREPARED

ASPARAGUS

Wash, cut, sort into groups
according to thickness of
stalk. Blanch, chill, pack.

3 to 4 minutes in boiling
water, depending on size.

BEANS, GREEN
AND WAX

Wash, stem, slice, cut or
leave whole. Blanch, chill,
pack.

Cut: 2 minutes in boiling
water.
Whole: 2 1/2 minutes in
boiling water.

BEANS, LIMA

Shell, wash, blanch, chill.
Remove white beans,
which may be used for
cooking. Pack.

1 to 2 minutes in boiling
water, depending on size.

CARROTS

Remove tops, wash, scrape.
Slice lengthwise or crosswise as preferred, or leave
small carrots whole.

Whole: 4 1/2 minutes in
boiling water.
Sliced: 3 minutes in boil·
ing water.

CAULIFLOWER

Break heads into flowerets
about 1 inch across. Wash,
blanch, chill, pack.

3 to 4 minutes in boiling
water.

CORN, ON COB

Husk, trim away silk and
spots. Wash, blanch, chill,
pack.

7 minutes in boiling water

BLANCHING

for slender ears. 9 for medium, 11 for large.

CORN, KERNELS Same as corn on cob. After
chilling, cut off kernels and
pack.
GREENS
Wash, discard bad leaves,
Beet, Chard Kale tough stems. Blanch, chill,
Mustard, Sp,inach: pack.
Collards, etc.

2 minutes in boiling water.

PEAS

Shell, sort, blanch, chi_ll,
pack.

1 to 2 minutes in boiling
water, depending on size.

PEPPERS, GREEN Wash, cut away seeds, slice.
Blanch, pack in brine of 1
tsp. salt to 1 c. cold water.

3 minutes in boiling water.

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Mayetta Sexson

4 Tbsp. butter or margarine
2 cans whole kernel corn,
drained
6 c. milk

Brown bacon and onions in skillet until golden brown. Drain
off grease. Peel and dice potatoes and boil until soft. Drain
potatoes. In large pan, combine all ingredients. Add milk.
Keep on low heat so as not to curdle the milk. Serve as a main
dish or an appetizer.
Lynna Yanca

MEAT BALL SOUP

Make a broth with a beef soup bone and 1/2 gallon water.
When broth is done, add:
2 (15 oz. ) cans mixed
vegetables

2 (15 oz.) cans tomato sauce

Bring to a boil and add meat balls (1 pound hamburger with
desired seasonings). Cook about 1/2 hour until meat balls are
done and soup is desired thickness.
Lynna Yanca

CHICKEN DUMPLING SOUP

Make broth with chicken wings, chicken bouillon cubes and
water. To 1/2 gallon of broth, add:

I

Fresh celery
Carrots

Pieces of chicken

Bring to a boil and add dumplings. Dumplings should be
about the size of grapes. Cook about 10 minutes or until
middle is white. (See next page for Dumpling recipe.)

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957-79

9

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Dumplings:
1 c. farina (cereal
1 c. flour
1 tsp. salt

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lVlrs. Hernert Peterson
1 c. oil
1 can tomato soup
1/2 c. sugar

1 egg
1/2 c. milk

Put all ingredients in a jar and shake well.
before using.

Mix well and add to soup.
SPINACH SOUP

Karen Stopa

1 1/2 qt. water
1 lb. spinach (fresh or frozen)
5 beef bouillon cubes

1/2 c. sour cream
1/2 c. cream

SALAD

dressing
1/3 c. salad oil
1/4 c. catsup
2 Tbsp. sugar
2 Tbsp. vinegar

Karen Stopa

1 head lettuce, cut up
1 head broken cauliflower

2- 4 stalks of celery,
chopped

Mary Lucas

Dash of pepper
1 c. crumbled Blue cheese
(4 oz.)

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1 medium onion, chopped

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1 lb. shredded Mozzarella

cheese

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1 lb. fried crisp bacon

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Add mayolU1aise or Miracle Whip to coat salad and sprinkle
salt to taste.
K. Lehr

GERMAN POTATO SALAD

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2 lb. potatoes

1/2 lb. bacon
3/4 c. celery
1/2 c. green pepper

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1;

1/2 c. green onion
1 c. vinegar
1 c. water

Cook, peel and cut up potatoes. Dice celery, onions and
peppers. Cut bacon into small pieces and brown. Add vinegar,
sugar and water to bacon and heat at low temperature. Thicken
like gravy. Mix potatoes, celery, onion and pepper. Salt and
pepper to taste. Add bacon mixture and serve warm.

1 tsp. prepared mustard
1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. celery seed

Put all ingredients except Blue cheese into blender cover
and blend until smooth. Remove from blender and stir 'in the
Blue cheese. Cover and chill.

10

I

Mix together in large bowl:

Salt and pepper to taste
Hard boiled eggs

FRENCH/BLUE CHEESE DRESSING

Shake well

CAULIFLOWER SALAD

1 Tbsp. flour
2 Tbsp. butter

For fresh - Wash leaves and separate from stems. Place
1 leaf on top of another and slice into thin strips. Then crosscut to chop •. For frozen - Use chopped. Put spinach in water
and add bomllon cubes. Boil for 20 minutes. Mix sour cream
with cream W1til it becomes a smooth consistency, then mix in
the flour. Add this mixture to thicken the soup. Add butter
and seasoning. When ready to serve, quarter the egg and place
1/2 an egg in the bottom of each bowl, then pour the soup over.

1 small onion, cut up
1 c. mayonnaise or salad

1/2 c. vinegar
1 tsp. salt
A little grated onion

i

FRENCH VINAIGRETTE DRESSING
3 c. oil
2/3 c. vinegar
3 tsp. salt
3 tsp. white pepper

Joni Stopa

4 shallots or 2 Tbsp. onion

3 tsp. Dijon mustard

2 Tbsp. sugar
1 egg

Put all ingredients including egg in blender. Blend well.

957-79

11

Joni Stopa

THOUSAND ISLAND DRESSING
2 pt. mayonnaise
1 pt. sour cream
Mix well.

3 Tbsp. chili sauce
3 Tbsp. sweet relish

a lUll 0011. .M.UU rtct:, cuvt:r, tnt:1u Ttanu~-.:runr--Le.t ~tand.13 minutes .. Then add mayonnaise, pickle and
omon, ml.Xlng w1th fork. Chill. Before serving, add ham and
cheese. Serve on crisp lettuce with a ring of tomato wedges.
Serves 6.

he~t.

qUiCKlY tO

Store in refrigerator.
Joni Stopa

BLUE CHEESE DRESSING
Use equal portions of:
Sour cream
Salad dressing

Finely crumbled Blue cheese

Jean Payson

CREAMY FRUIT SALAD
1 (8 3/4 oz.) can fruit cocktail, drained
2 bananas, peeled and sliced
crosswise
1 small unpared apple,
diced
1/2 c. seedless green grapes,
halved

5 maraschino cherries, halved
1/4 c. miniature marshmallows
1/2 c. whipping cream,
whipped
Strawberries

In large bowl, combine fruit cocktail, bananas, apple,
grapes, cherries and marshmallows. Fold in whipped cream;
refrigerate. Just before serving, garnish salad with strawberries. Makes 4 to 6 servings. (Whipping cream may be tinted
with 2 teaspoons maraschino cherry syrup or few drops food
coloring.)

Osa Herreid

PATIO SALAD
1 pkg. frozen green peas

1 1/2 c. water
1 1/3 c. Minute Rice (5 oz.
pkg.)
3/4 c. mayonnaise

1/2 c. chopped dill pickle
1/2 tsp. salt
1 Tbsp. grated onion
1 c. slivered cooked ham
1 c. slivered Swiss cheese

Add frozen peas and salt to water in saucepan.

12

-BI'Tng

Cover.

LAYER GREEN SA LAD

Marilyn Robinson

First Layer - 1 bunch spinach, sprinkle with salt and pepper and
sugar.
Second Layer - 6 hard boiled eggs, sliced
Third Layer - 1 pkg. cooked, frozen peas
Fourth Layer - 1 lb. bacon (don't overcook), fried crisp and
chopped.
Fifth Layer - 1 head lettuce, shredded, sprinkled with salt,
pepper and sugar.
Sixth Layer - 2 bunches green onions (greens also) cut in
slices.
'
Mix:
1 1/2 c. mayonnaise

1/2 c. salad dressing

Spread o~er al.l. Grat:e 1/2 pound Swiss cheese and sprinkle
on top. Garrush w1th papnka. Refrigerate for 24 hours. Keeps
for days and days.
Mary Lucas

TACO SALAD
Chop:
1 head lettuce
2 tomatoes

1 onion

. Gra.te 1 pound Cheddar cheese.
MLX all mgredients together. Add:
1 small bottle Catalina

salad dressing
Salt to taste

Brown 1 pound hamburger.

Dash of chili powder
Dash of hot sauce

Just before serving, add 1 package crushed taco chips.

957-79

13

-------c

-

Osa Herreid

SAUERKRAUT SALAD
1 (1 lb. 13 oz.) can sauerkraut, drained
1 green pepper, thinly
sliced
2 medium onions, thinly sliced

Honorine Elverman

FRUIT SALAD

Combine:

1 c. chopped celery

2/3 c. sugar
1/3 c. oil
1/3 c. vinegar

2 unpeeled apples
1 orange, peeled
2 bananas, peeled

1 can chunk pineapple
1 small can fruit cocktail

(optional)·

Mix with 1/2 to 2/3 cup mayonnaise.
Combine kraut, celery, pepper and onion in bowl. In
separate pot, mix remaining ingredients. Let come to a boiL
for 2 or 3 minutes. Stir. Let set until it cools completely.
Pour over kraut mixture. Put plate over top and press down
Refrigerate for at least 18 hours. Serves 10.
·
T. Kramer

SEAFOAM SALAD
1 (16 oz.) can tart cherries
1 pkg. Jell-0 (cherry or

lime)

1 c. juice (cherry or pear)
3 oz. cream cheese
1 ctn. whipping cream

Dissolve the Jell-0 in 1 cup of heated juice. When lukewarm, pour into blender. Add the cream cheese and miX on
low speed.' Add the cream cheese and miX on low speed. Add
the chernes, ~ f~w at a time, and mix until smooth. Whip
~ carton of wh1ppmg cream and blend into fruit miXture. Pour
mto mold and refrigerate.
Bar bar a Milligan

CRANBERRY SALAD
2 c. raw cranberries, ground

3 c. small marshmallows

3/4 c. sugar
MiX well and let set overnight. Add:

FROZEN PINK DESSERT SALAD
4 large bananas
1 (16 oz.) can apricots

Serves 6.
Marjorie Ketchum

1 Tbsp. cherry juice
1/2 pt. heavy cream, whipped

12 maraschino cherries

Mash bananas and drain apricots. Chop cherries and add
cherry juice and cherries to bananas and apricots. Fold in
whipped cream and pour into refrigerator tray. Freeze till
set. Cut into slices and serve on lettuce.
Osa Herreid

FRENCH DRESSING
Mix together:
1/2 c. sugar
1 tsp. salt

1 tsp. paprika
1 tsp. dry mustard

Add:
1/2 c. vinegar
1 c. Wesson oil
1 Tbsp. Worcestershire
sauce

1 can tomato soup
1 grated onion
1 tsp. garlic powder

Mix well. Keep refrigerated.
2 c. chopped apples

1/2 c. grapes

1/2 c. nuts
1/4 tsp. salt
MOLDED SHRIMP AND EGG SALAD

Marjorie Ketchum

Mix well and add 1/2 pint whipping cream.
1 small pkg. lime gelatin
1 1/2 c. boiling water

1/2 tsp. salt

14

957-79

1 Tbsp. grated onion

1/2 c. whipping cream
1/2 c. mayonnaise

1~. j

1 (5 oz. ) can shrimp
_
3 hard boiled eggs, chopped
1/2 c. cubed pimiento cheese

1 Tbsp. chopped green pepper
1 c. diced celery

Lettuce

Dissolve gelatin in boiling water, add salt and grated onion.
Chill; when gelatin begins to set, beat with electric mixer till
foamy. Add whipped cream and mayonnaise, stirring until
blended. Drain shrimp and remove black vein. Cut into pieces,
Add with remaining ingredients to gelatin mixture and pour into
mold. Chill until firm and unmold onto lettuce.
FRUIT SALAD
1 pkg. orange tapioca pudding
1 pkg. vanilla pudding

Linnea Rasch

4 c. chopped cabbage

1/2 c. sugar

TACO SALAD

Ruth Morton

1 lb. ground beef, brown and

2 medium sliced tomatoes

drain grease
1/2 (12 oz.) can kidney
beans, drain juice
2 c. regular size Fritos

1 medium head of lettuce
1 pkg. taco mix

1 (16 oz.) bottle Kraft Miracle
French dressing

2 cans Mandarin oranges
2 cans pineapple tidbits

Drain fruit. Add water to juice to make 3 cups. Cook with
pudding 2 minutes or until clear. Cool. Add oranges and pineapple and 12 maraschino cherries. When very cool, add 3
sliced bananas and refrigerate overnight.
SOUTHERN SLAW

Mix tomato soup and prepared mustard, oil, vinegar, Worcestershire sauce, sugar and salt together and bring to a boil.
Pour over vegetables. Marinate in refrigerator for 24 hours.
Drain off juice to serve. Save juice for storing carrots that
are leftover. Keeps about 3 weeks in the refrigerator.

B. Milligan
1/2 c. cream (evaporated milk)
1/3 c. vinegar

Dissolve sugar in vinegar, stir in cream and beat until
thick and creamy. Add to cabbage just before serving. Add
only enough dressing to moisten. Refrigerate the rest for next
time.

Mix beef in large bowl with kidney beans, Fritos, tomatoes
and lettuce. Mix thoroughly. Serve in salad bowls and top with
taco dressing as follows: Mix taco mix with dressing.

VEGETABLES
GIGI'S BAKED BEANS

Gigi Spittle

Slice up onion, throw in:

1/4 c. ketchup (about)
1 tsp. mustard
Minced onion bits

Handful brown sugar
1/4 c. molasses
Pork and beans (regular size
can)

Bake in oven at 350° for 1/2 hour or so.
MARINATED CARROT SALAD

Dorothy Gandt
Lois Dowell

SCALLOPED POTATOES
1 {2 lb.) bag carrots, cut
in 1 1/2 inch lengths
1 green pepper, chopped
1 onion, chopped
1 can tomato soup
1 tsp. prepared mustard

1/2 c. oil
3/4 c. vinegar
1 tsp. Worcestershire sauce
1 c. sugar
1 tsp. salt

Cook carrots and cool. Add chopped peppers and onions.

16

Sausage (2 - 3 inch pieces)
(any kind)
2 - 3 cans cream of celery,
mushroom or chicken
soup

1/2 can water to each can soup
6 - 8 potatoes, sliced
·
Sliced onions to taste
Salt and pepper to taste

Bake at 375° for 2 1/2 hours (uncovered mostly).
occasionally.

957-79

Stir

(j:l
t

17
-··--··~··-·-...U

MUSTARD BEANS
1/2 c. vinegar
1 c. sugar

VEGETABLE PIE

Eunice Cherven

6 small white onions

3 Tbsp. prepared mustard
Dash of salt

Combine above ingredients and bring to a boil.
Add:

c. sliced fresh cauliflower
c. sliced carrots
c. peas
c. fresh mushrooms, cut
in quarters
1/2 c. slivered almonds
3 Tbsp. butter
2
1
1
1

Boil for

5 minutes.

2 c. drained, canned wax

1 thinly sliced onion

beans
Simmer 5 to 10 minutes. Refrigerate.
Keeps in refrigerator for several weeks.

Serve as a relish .

Dorothy Gandt

POTATO PUFF

Force enough cold boiled potatoes through a ricer, at least
Add:

2 cups.

2 Tbsp. melted butter or

margarine
1/3 c. hot milk
1/2 c. grated cheese (Cheddar)
Pour in greased casserole.
Serves about 4.

1/2 tsp. salt
1/2 tsp. pepper
2 beaten eggs

peeled and sliced
1 Tbsp. flour
1 tsp. salt

In 2 1/2 or 3 quart casserole, arrange sliced potatoes.
Add flour, salt and onion and toss lightly. Stir in the milk.
Dot with butter. Cook, covered, 15 minutes. Stir and rotate
occasionally, 3 to 4 times. Sprinkle with paprika or parsley
before serving.

18

Pastry:
1 stick butter or margarine

FROSTED CAULIFLOWER

Vicki Christensen

1/4 c. chopped onion (1 Tbsp.
dried)
1 1/2 c. milk
1 Tbsp. butter or margarine

4 Tbsp. flour
1 env. instant vegetable broth
1 Tbsp. parsley flakes
1/2 tsp. salt
1/4 tsp. pepper
1 c. vegetable water
1 c. heavy cream

Cook onions, cauliflower, carrots and peas in large pan.
Reserve 1 cup of vegetable water. Melt butter in medium saucepan. Stir in flour, instant vegetable broth, parsley flakes, salt
and pepper. Remove from heat. Gradually stir in vegetable
liquid and heavy cream. Cook over low heat, stirring constantly,
until mixture just comes to a boil (do not boil). Pour hot mixture
over vegetables. Stir gently. Pour creamed vegetables into
shallow 8 cup casserole. Cover with pastry. Cut overlapping
pastry 1 1/2 inch and fold under edges with fork. Cut vents in
center. Bake at 425° for 25 minutes. Cool 10 minutes before
serving.

1 1. 2 c. flour
3 - 4 Tbsp. water

Bake 30 minutes in 350° oven.

SIMPLE SCALLOPED POTATOES
(For microwave oven)
5 c. (4 medium) potatoes,

•
•

Linnea Rasch

•
•I.
II

Betsy Swiggett

Wash cauliflower and cook or steam whole until tender,
Heat together:
1/2 c. mayonnaise
1 - 2 tsp. mustard

1/4 tsp. salt

Then frost evenly over cauliflower. Top with 3/4 cup
shredded sharp Cheddar cheese. Place in oven until cheese is
melted. Sprinkle with paprika. May be done in microwave oven.

I

-~

957-'79

19

CORN PUDDING
2 (10 oz.) pkg. corn
3 beaten eggs
1/4 c. flour
1 tsp. salt
1/4 tsp. pepper

1 tsp. sugar

Dash of nutmeg
2 tsp. melted butter
2 c. light cream

Grease a 2 quart casserole dish. Mix eggs and corn. Add
dry ingredients to mixture. Add butter and cream. Mix. Pour
into casserole. Bake, uncovered, 1 hour or until pudding is
firm. Use a 350 o oven.
PEAS AND MUSHROOMS
(For microwave oven)

Vicki Christensen

Melt 1 tablespoon butter or margarine in a 1 or 1 1/2 quart
dish. Add 2 tablespoons sliced green onions and cook on high
power for 2 minutes. Stir after 1 minute. Add 1 (10 ounce)
package of frozen peas. Cover and cook 3 minutes, stirring
half way through the cooking time. Stir in:
1 (3 oz.) can mushrooms,

1/2 tsp. salt

drained
Cover and cook 1 to 2 minutes longer.
ZUCCHINI CASSEROLE IMPERIAL
4 c. sliced zucchini
2 c. boiling water

2 eggs
1 c. mayonnaise
1 chopped onion

BROCCOLI CASSEROLE

Barbara Milligan

Barbara Milligan

1/4 c. chopped green pepper
1 c. grated Parmesan cheese

Salt and pepper to taste
1/2 c. buttered bread crumbs

Cook zucchini in water until tender and drain. Beat eggs.
Stir in margarine, onion, green pepper, salt, pepper and cheese.
A?d zucchini. Turn into greased 1 1/2 quart baking dish. Dot
w1th butter and sprinkle with buttered bread crumbs. Bake at
350 o for 30 minutes or until bubbly,

•
•
•
•
•
•
•
•
Ill

2 (10 oz.) pkg. chopped
frozen broccoli
1 c. chopped onion
1/2 stick butter or
margarine

Nancy Bird
1 (8 oz.) pkg. cream cheese
1 c. cream of mushroom soup
2 (4 oz. ) cans sliced mushrooms
1 c. herbed stuffing croutons

Cook broccoli as directed and drain. Saute onions in 1/2
stick butter. Add broccoli, soup, mushrooms and cream
cheese (add to fry pan in which you are sauteing onions). Stir
over low heat and make sure all cream cheese melts. Put in
buttered casserole, cover with croutons and dot with butter .
Bake at 350° for 30 minutes. Makes 10 servings.
Charlotte Watson

POTATO CASSEROLE
3 eggs
1 c. milk

1/2 green pepper

4 medium potatoes
Salt and pepper
1 c. Cheddar cheese

1 onion

Place in blender and blend until lumpy.
Bake 1 to 1 1/2 hours at 325 o •
ZUCCHINI CASSEROLE
2 lb. zucchini, sliced 1/4
inch thick
1 tsp. salt
1 c. finely chopped onion
1/2 c. butter

Put in casserole.

Betsy Swiggett
1 can cream of chicken soup
1 c. sour cream
1 (8 oz.) pkg. herb seasoned
stuffing mix

Cook zucchini in salted water until just tender, then drain.
Saute onion in butter. Stir in soup and sour cream. Fold in
zucchini. Sprinkle 1/3 of stuffing mix into 9x13 inch pan. Spoon
1/2 zucchini mixture over stuffing, then layer of stuffing mix
(1/3), layer of zucchini (1/2), Layer of stuffing mix (1/3). Bake
at 350 o for 25 minutes. Freezes well for reheating.

t
20

II

957-79

21

Viola Oldenburg

BROCCOLI RICE CASSEROLE
Mix together:

1 can cream of mushroom soup

1 small jar Cheez Whiz

Pour over:
1 pkg. thawed, chopped

broccoli
1/2 c. chopped onion

1/2 c. chopped celery
1/4 c. melted oleo
1 1/3 c. uncooked Minute Rice

Bake at 350 o for 40 minutes. Cubed chicken, turkey or
ham is good for a complete meal.
VEGETABLE POTPOURRI
2 strips bacon, cut in small

pieces
3/4 c. chopped onion
1 (10 oz.) pkg. frozen corn
4 medium zucchini, sliced
(1 1/2 lb.)
1 1/2 tsp. ground cumin

Charlotte Watson
1/2 tsp. salt
1/8 tsp. garlic powder
3 medium tomatoes, peeled
and cut in wedges
1/2 c. (2 oz.) shredded processed American cheese

In large skillet, cook bacon until crisp. Add onions and
cook until tender, not brown. Add corn, squash, cumin, salt
and garlic powder to skillet. Cook, covered, for 15 to 20
minutes or until squash is tender. Add tomatoes. Heat through.
Turn into serving dish, sprinkle with cheese. Serves 8.
Kay Singleton

POTATO PANCAKES
1/2 c. milk
4 eggs
2 Tbsp. onion, diced
3 tsp. salt
Mix in blender.

3 c. raw potato, diced
1/2 c. flour
1/2 tsp. baking powder
Fry on hot greased griddle.

,.
'•
•
•

1 pt. canned whole kernel

corn
1 (6 oz.) can evaporated
milk (2/3 c. )
2 beaten eggs
2 Tbsp. finely chopped onion

1 small head cabbage
2 Tbsp. butter
2 Tbsp. flour

•

Diane Spiegelberg
1 c. shredded Cheddar or Colby
cheese (4 oz.)
Dash of pepper
1 c. soft bread crumbs
2 Tbsp. butter, melted

Boil corn. Drain well. Combine corn, evaporated milk,
eggs, chopped onion, pepper and 3/4 cup of the shredded cheese.
Turn mixture into a 10 x 6 x 1 1/2 inch baking dish or a 1 quart
casserole. Toss bread crumbs with the melted butter and the
remaining 1/4 cup cheese. Sprinkle over corn mixture. Bake
at 350 o for 25 to 30 minutes. Makes 4 to 6 servings.
SCALLOPED CABBAGE

1/2 tsp. salt

Mrs. Wayne Tilton
1 can cream of mushroom soup,

undiluted
Dash of pepper
Buttered bread crumbs

Slice cabbage and boil in very little water until tender. Do
not drain. Melt butter, add flour, blend, add salt, pepper and
soup. Stir constantly until thickened. Add cooked cabbage with
liquid. Place in greased casserole. Sprinkle with bread crumbs,
then bake in 350 o oven for 30 minutes.

•
•~
_!
:I :

22

CORN BAKE

J

BAKED BEAN CASSEROLE
1 (No. 2 1/2) can pork and
beans
1 can kidney beans,
drained slightly
1 can lima beans, drained
1/2 medium onion, chopped
1/2 c. brown sugar

Combine all ingredients.
ed for the last 20 minutes.

957-79

Caryl Anderson
4 - 5 dashes Tabasco sauce
1/2 c. catsup
5 - 6 slices cooked bacon,
broken
2 garlic cloves, chopped (or
garlic powder
Bake at 350° for 2 hours, uncover-

23

JAPANESE FRIED RICE
6
1
3
2

Ill

Mary Lucas

••
•
•
;

4 Tbsp. soy sauce
1 Tbsp. sugar
Salt and pepper to taste

slices bacon, cut up
c. chopped onion
eggs, beaten
c. cooked rice

Cook bacon until crisp. Add onion; cook until tender. Add
eggs, mix well. Add cooked rice and rest of ingredients. Stir
until well blended. Cook until piping hot.
NEW ENGLAND BAKED BEANS

Mayetta Sexson

Use 1 package beans {yellow eyes, Great Northern, kidney
or pea). Soak overnight, covered with water. Boil with salt
until skins come off. Place in bean pot or covered casserole
with:
1/2 lb. salt pork
2 chopped onions
Salt and pepper

I

1/2 tsp. mustard
1 c. molasses or brown sugar
1/2 c. catsup

'I

·I

Bake in slow oven (300°) until brown and soft, about 4 to 5
hours. Makes 8 servings.

.r
I

Ill
I .
'i

II

24

'

!

------

_l:
I
j
I
1

MAIN DISHES

HANDY CHART OF KITCHEN MATH WITH METRIC
KITCHEN MATH WITH METRIC TABLES
Measure
Equivalent
Metric (ML)
1 Tbsp.
3 tsp.
14.8 milliliters
2Tbsp.
1 oz.
29.6 milliliters
1 jigger
1¥.. oz.
44.4 milliliters
%cup
4 Tbsp.
59.2 milliliters
5 Tbsp. plus 1 tsp.
1/3 cup
78.9 milliliters
¥..cup
8 Tbsp.
118.4 milliliters
1 cup
16 Tbsp.
236.8 milliliters
1 pint
2 cups
473.6 milliliters
4cups
1 quart
947.2 milliliters
1 liter
4 cups plus 3Y. Tbsp. 1,000.0 milliliters
1 oz. (dry)
2Tbsp.
28.35 grams
1 pound
16oz.
453.59 grams
2.21 pounds
35.3oz.
1.00 kilogram
THE APPROXIMATE CONVERSON FACTORS FOR UNITS OF VOLUME
To Convert from
To
Multiply by

teaspoons (tsp.)
tablespoons (Tbsp.)
fluid ounces {fl. oz.)
cups (c)
pints ( pt)
quarts (qt)
gallons {gal)
cubic feet (ft3)
cubic yards (yd3)
. - ·,;.iliiii~~~ (~I)--------liters (I)
liters (I)
liters (I)
cubic meters (m3)
cubic meters (m3)

milliliters (ml)
milliliters {ml)
milliliters (ml)
liters (I)
I iters (I)
liters (I)
liters (I)
cubic meters (m3)
cubic meters (m3)

o.o3"-.- .. --

pints (pt)
quartS (qt)
gallons (gaO
cubic feet (ft3)
cubic yards (yd3)

2.1
1.06
0.26
35
1.3

A 1-inch cube of white bread will tum
golden brown:
65 seconds
345" to 355•
355" to 365"
60 seconds
365" to 375"
50 seconds
375" to 385°
40 seconds
385" to 395•
20 seconds

SIMPLIFIED MEASURES
2 pt. (4 c.) = 1 qt.

4 qt. (liquid) = 1 gal.
8 qt. (solid) = 1 peck
4 pecks = 1 bushel
16 oz.= 1 lb.

If you went to measure part-cups by the tablespoon, remember:

4 Tbsp. = 14 cup
10 2/3 Tbsp. = 2/3 cup
5 1/3 Tbsp. = 1/3 cup 12 Tbsp. =%cup
8 Tbsp. = % cup
14 Tbsp. = 7/8 cup

1/2 c. shredded, sharp processed American cheese or 1
(5 oz.) jar Old English cheese
spread
2 c. cooked, cleaned shrimp
1/2 pkg. frozen peas, thawed

Melt butter in skillet, blend in flour and gradually add milk,
cooking untiL thick, stirring constantly. Add salt, pepper,
Worcestershire sauce and cheese; stir until melted. Add shrimp,
peas and lemon juice. Heat thoroughly. Serve on toast cups:
Trim crust from 6 slices of day old bread. Carefully press down
into ungreased muffin cups. Brush with melted butter and toast
at 375° about 12 minutes.
Mrs. Alvin Melka

In Dutch oven, saute for 3 minutes:
1 c. chopped onion

2 Tbsp. butter or margarine

1 green pepper, cut in strips

TABLE OF PROPORTIONS
Gelatin lunflavoredl -1 Tbsp. thickens
2 cups liquid
Salt
1 tsp. to 1 qt. sauce
Soups & Sauces
1 tsp. to 4 cups flour
Dough
1 tsp, to 2 cups liquid
Cereals
1 tsp. to 1 lb. meat
Meat
%
tsp. using 1 qt. water
Vegetables

CONTENTS OF CANS
Of the different sizes of cllfls used by commercial
canners, the most common ere:

Size

2 Tbsp. butter or margarine
2 Tbsp. flour
1 c. milk
1/4 tsp. salt
Dash of pepper
1 tsp. Worcestershire sauce
1 tsp. lemon juice

GRANDMA'S CASSEROLE

-fi~i~l~~~~e~-,11 ~~)--- .....

DEEP-FAT FRYING TEMPERATURES
WffHOUT A THERMOMETER

dash = Iess than 1/8
teaspoon
3 tsp. = 1 Tbsp.
16 Tbsp. = 1 cup
1 cup=% pt.
2 cups= 1 pt.

5
15
30
0.24
0.4 7
0.95
3.8
0.03
0.76

Lynna Yanca

SHRIMP IN CHEESE SAUCE

Average Contents

8-oz. . . . . . . . . . . . . . . . 1 cup
picnic . . . . . . . . . . . . . . 114 cups
No. 300 . . . . . . . . . . . . . 1% cups
No. 1 tall . . . . . . . . . . . . 2 cups
No. 303 . . . . . . . . . . . . . 2 cups
No. 2 . . . . . . . . . . . . . . . 2Y. cups
No. 2% . . . . . . . . . . . . . . 3Y. cups
No.3 . . . . . . . . . . . . . . . 4 cups
No. 10 . . . . . . . • . . . . . . 12 to 13 cups

Add 1 1/2 pounds ground chuck and brown meat, breaking
up the meat with a spoon as it cooks. Add:
1 tsp. seasoned salt
1/2 tsp. pepper

1 Tbsp. sugar

Garlic to taste

Stir in:
1 qt. or 1 can whole tomatoes
1 (15 oz.) can tomato sauce

2 c. water

Heat mixture to boiling, reduce heat and simmer 15 minutes.
Into a 13x9 inch pan, layer tomato meat mixture and 1 (8 ounce)
package uncooked wide noodles and top with 8 ounces sliced

957-79

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25

Mozzarella cheese. Make sure that noodles are well covered
with sauce. Cover pan with foil and bake in heated 350 o oven
for 45 minutes. Cut and serve as you would lasagna.
CREME TUNA CASSEROLE
8 oz. noodles, cooked
2 small cans tuna
2 cans cream of celery soup
1/2 c. milk
2 Tbsp. chopped green pepper

2 Tbsp. chopped onion
1 pkg. frozen peas and carrots,
thawed
1/2 c. salad dressing
Salt and pepper to taste
Mix well and

POLISH SAUSAGE

Gigi Spittle

Cut up 1 to 2 pounds of Polish sausage. Also, cut up
potatoes and carrots into small pieces. Wash cabbage and pull
apart leaves. Put them in pressure cooker. Pour in a cup of
water or more. Seal cooker. When steam begins to seep out
of spout, put gauge on. After gauge starts jiggling, let it
cook for 15 more minutes. Take pan off burner and run cold
water over top. After pressure is out, take off gauge. It is
ready to serve. Delicious r I

HAM BALLS
lb. ground ham
1/2 lb. ground lean pork
eggs
tsp. Worcestershire sauce

1 c. milk

1 c. bread crumbs
Dash of pepper
Place in casserole.

Sauce:
2 c. brown sugar
2 tsp. dry mustard

Mix well and bring to a boil; pour over meat balls and bake
for 2 hours at 300 o. Before serving, thicken sauce with cornstarch and water and pour over meat balls while serving•
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Janice Payson

1 c. orange marmalade
1/4 c. sherry flavoring
1/4 c. orange juice

Bake ham as usual. Thirty minutes before end of cooking
time, pour drippings from pan. Score fat surface lightly in
uniform diamond pattern. Strain pie filling and set cherries
aside. Stir together syrup from pie filling, marmalade, sherry
flavoring and orange juice. Pour mixture over ham. Continue
baking for 30 minutes longer or until ham is done, basting
frequently with glaze. Garnish ham with reserved cherries •
PRIZE WINNING MEAT LOAF
1 1/2 lb. ground beef
1 c. tomato juice
3/4 c. uncooked oats
1 egg, beaten

Maria Fiebelkorn
1/4 c. chopped onions
1 1/2 tsp. salt
1/4 tsp. pepper

Combine all ingredients and mix well. Press firmly into
ungreased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Bake in preheated
oven, 350 a, about an hour. Let stand 5 minutes before serving.
Serves 8.
LASAGNE

Charlotte Watson

Mix well and form into good sized balls.

1 c. vinegar
1 c. water

5 - 7 lb. fully cooked ham
1 (21 oz.) can cherry pie
filling

Diane Pawlowski

Place all ingredients in large baking dish.
bake at 350 o for 1 hour,

1
1
2
1

CHERRY GLAZED BAKED HAM

1 I b. ground beef
1/2 c. chopped onion
2 c. tomatoes (1 lb. can)
1 (6 oz.) can tomato paste
1/3 c. water
1 clove garlic, minced
1 tsp. oregano
1/4 tsp. pepper

Zona Sattersten, Doris Miller
1/2 lb. lasagne noodles, cooked
and drained
2 (6 oz.) pkg. Mozzarella
cheese slices
1/2 lb. Velveeta cheese, thinly
sliced
1/2 c. grated Parmesan cheese

Heat oven to 350 °, Brown meat, drain and add onions; cook
until tender. Stir in tomatoes, tomato paste, water, garlic and
seasonings. Cover and simmer 30 minutes. In a 12x8 inch baking pan, layer half of the noodles, meat sauce and cheeses;
repeat layers. Bake for 30 minutes. Makes 6 to 8 servings.

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ARABIAN CASSEROLE
4 pork chops (1 inch thick)
4 onion slices
4 green pepper rings
3/4 c. uncooked rice
1/2 clove garlic

Mrs. Alvin Melka
1 (No. 2 1/2) can tomatoes
1 1/2 tsp. salt
A little pepper
1 small can tomato juice
(optional)

Brown chops, remove to 13x9 inch Pyrex dish. Put_onion
slice and pepper ring on each chop. Put washed and dram~d
rice around chops. Combine tomatoes, salt, pepper, gar he~
and juice and pour over prepared chops. Cover casserole w1th
aluminum foil and bake in 325 o oven for 1 1/2 hours.
BEEF BURGUNDY
2 lb. round steak, cut 3/4
inch thick
1/3 c. flour
2 tsp. salt
2 beef bouillon cubes
1 jar boiled onions
1 c. burgundy wine

Theresa Kramer
2 Tbsp. catsup
1/4 tsp. pepper
3 Tbsp. cooking oil
2 sprigs parsley
1/8 tsp. garlic powder
1/2 lb. fresh mushrooms

Cut steak and coat with flour, salt and pepper. Brown in
oil. Pour off drippings. Dissolve bouillon cubes in 1 cup boiling
water. Add to meat with onions, wine, catsup, parsley and
garlic powder. Cover and simmer over ~ow heat 1 ho_ur. Add
mushrooms. Cover and cook 15 more mmutes or untll tender.
Serve over noodles.
BEEF STROGANOFF

Charlotte Watson

Use 2 pounds sirloin cut in 2x1 inch strips. Brown in
margarine. Add 1 large chopped onion and brown. Add 1 .
large can of mushrooms. Add a little water and simmer untll
meat is tender. Peel and chop 3 to 4 fresh tomatoes, add
along with 1/2 can cream of mushroom soup, undiluted. Just
10 minutes before serving, stir in 1 carton sour cream and a
little sherry or dry vermouth.

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POT ROAST

Gigi Spittle

After putting foil on cookie sheet, add 1/2 the contents of dry
onion soup mix on top of long piece of foil, lay pot roast on top
of that. Pour 1 can of cream of mushroom soup over roast and
sprinkle remaining onion soup mix over that. Wrap foil tightly
over roast, put in 350 o oven and bake for 1 1/2 to 2 hours. Add
potatoes the last hour.
VEAL WITH CREAM AND MUSHROOMS

Joni Stopa

This is a good dish for a busy day as it is easily and quickly
made.
4 - 6 veal chops
8 shallots or 4 Tbsp.
minced onion
1/2 lb. sliced fresh mushrooms
1/2 c. dry white vermouth
1 c. whipping cream

Butter
Dash of nutmeg
Salt to taste
Pepper to taste
1/2 tsp. tarragon
1/2 tsp. thyme

Saute veal in butter on a medium high heat. When the
juices run clear, the veal is done and should be put on a reserve
plate. Saute onions or shallots and mushrooms until the mushrooms are Hghtly browned. Deglaze skillet with the vermouth,
working spatula arow1d the bottom and loosening the brown parts.
Add cream and a dash of nutmeg. Add the rest of the spices to
taste. For a stronger meat flavor, add 1/2 teaspoon of instant
chicken bouillon •
ITALIAN MEAT BALLS
1/2 lb. ground beef
1/2 lb. ground veal
1/2 lb. ground pork
2 eggs, beaten
1 tsp. salt
1/2 tsp. pepper

Arlene Graczyk
1/4 tsp. oregano
1/2 c. Parmesan cheese
2 Tbsp. chopped parsley
2 tsp. lemon rind
1/4 c. fine dry bread crumbs

Combine all ingredients and mix thoroughly with hands.
Shape into balls and add them to your sauce and simmer,
covered, for 40 minutes, stirring occasionally.

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29

Mix well, spread on foil to 6 inch square.
firm, about 40 minutes.

Tomato Sauce:
3 1/2 c. tomatoes (1 lb.

12 oz. can)
3 (6 oz. ) cans tomato paste
4
1
1
2

c. water
onion, minced
garlic clove, minced
Tbsp. olive oH

2 Tbsp. chopped parsley
2 tsp. salt

1/2 tsp. pepper
1 tsp. sugar
1/2 tsp. oregano
1 bay leaf

Combine tomatoes, paste and water. Bring to a boil.
Saute onion and garlic in hot olive oil and add to tomato mixture.
Add remaining ingredients and simmer, covered about 1 hour
stirring frequently.
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EGG FOO YUNG

Charlotte Watson

Beat 6 eggs and blend in the following:
1/2 c. tiny cooked shrimp
1/4 c. shredded onion
1/4 c. drained, sliced water
chestnuts

1 c. drained bean sprouts
1 tsp. soy sauce
1 tsp. Accent

Salt and pepper

6 boned, skinned, whole

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Drop by tablespoonfuls onto buttered frying pan, turning
once.
Sauce:
2 c. consomme (1 can plus

water)

2 Tbsp. soy sauce

Heat and pour over eggs.
CHICKEN KIEV

Charlotte Watson

chicken breasts
3/4 c. unsifted flour
3 eggs, well beaten

Freeze until

1 1/2 c. dry bread crumbs
Oil or shortening for deep
frying

Cut each breast in half. Place each breast smooth side
down on waxed paper and flatten to 1/4 inch thickness, using
mallet or side of saucer. Cut butter in 12 pats; place 1 pat on
each breast. Fold ends over and fasten with toothpicks, making
sure that butter will not leak. Roll each breast in flour, then in
egg, and then in the crumbs. Refrigerate for at least 1 hour.
Heat oil to 360 o; fry breasts, turning with tongs until golden
brown. You may keep them warm in the oven for no more than
15 minutes at 200 o.
PIZZA BREAD
1 pkg. twin loaf Italian

bread
1/2 lb. butter or margarine
1/2 tsp. oregano
1/2 tsp. garlic salt

Lucy Morton
1/2 lb. ground beef
1/2 lb. Italian sausage
1 jar spaghetti sauce
1 (16 oz.) pkg. Mozzarella
cheese

Cut loaves of bread lengthwise, scoop out bread from center
of loaves. Use only crust portion of shell of the bread. In
saucepan, melt butter and add garlic salt and oregano. Brush
inside of loaves with melted butter mix. Set aside. In frying pan,
brown ground beef and sausage. Pour off excess fat. Add
spaghetti sauce and simmer 15 minutes. Fill bread with sauce
and top with slices of cheese. Place on cookie sheet and bake
for 15 to 20 minutes at 375 o.
Joni Stopa

BEEF SUB GUM CHOW MEIN

Herb Butter:
1 c. butter or margarine,

softened
2 Tbsp. chopped parsley

1 clove garlic, crushed

30

1 1/2 tsp. dried tarragon
leaves or dill weed
3/4 tsp. salt
1/8 tsp. pepper

This recipe is adapted for skillet use and all proportions are
not quite exact. The cook must do some guessing of her own.
1/2 c. banboo shoots
1/2 c. sliced water chestnuts

957-79

1 c. bean sprouts

1/2 c. tomato wedges
1 c. pea pods

31

1 or 2 large onions, cut in
large chunks
1 flank steak
1 clove garlic

CHICKEN OR TURKEY DIVAN

6 Tbsp. oil
1/4 c. water
Kikkoman soy sauce
2 Tbsp. cornstarch

2 (10 oz.) pkg. frozen

broccoli or 2 bunches
fresh
2 c. sliced, cooked chicken,
cooled and boned
1 c. mayonnaise

The flank steak must be cut in very thin slices diagonally.
This is most easily done by partially freezing the meat before
slicing. Hold meat with left hand, slice with right. Remove
a piece in a more or less triangular section. The rest will be
easy to cut in diagonal pieces across and through the grain. The
knife should be held at a 30 degree angle. Mince garlic coarsely.
Put 3 tablespoons oil in skillet. Bring to a hot, but not smoking,
stage. Quickly saute garlic, then add meat, a handful at a time,
until all meat is cooked medium rare. Set contents of skiilet
aside. Heat remaining oil and add vegetables as indicated.
First the tomato, bamboo shoots and water chestnuts. Stir fry
for 1 or 2 minutes. Add all remaining vegetables and stir fry
for 2 or 3 minutes. Add remaining meat that had been reserved.
Stir in well. Mix the cornstarch and water, add to the vegetables
and meat. Add the Kikkoman soy sauce to taste. If the gravy is
not thick enough, add more cornstarch. If it is too thick, add
more water.
Note: The flavor of this dish can be greatly improved by
l.tarinating the meat overnight with 3 tablespoons soy sauce and
1 tablespoon oyster sauce, but this is not absolutely necessary.

3 lb. chicken pieces
1 Tbsp. melted butter

3/4 c. chopped onion
3/4 c. chopped green pepper
1/2 c. chopped parsley
1 c. uncooked rice

2 tsp. salt
1 tsp. rosemary

1/4 tsp. pepper
1 1/2 c. chicken broth
1 (16 oz.) can tomatoes

Place chicken skin side up in a greased 9x13 inch pan.
Brush lightly with butter. Bake, uncovered, at 450° for 30
minutes or until brown. Sprinkle with onion, green pepper,
parsley, rice and seasonings. In saucepan, combine broth
and undrained tomatoes, heat to boiling and pour over chicken.
Cover and bake at 400 o about 30 minutes.

CHICKEN JUBILEE
6 small chicken breasts,

boned and skinned
1 (20 oz.) can pineapple
slices
2 Tbsp. butter
1 c. finely chopped, cooked
ham
2 Tbsp. _s;hopped onion
1/4 tsp. ground ginger

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1/4 - 1/2 tsp. curry powder
2 cans condensed cream of
chicken soup
1/2 c. grated, sharp American
cheese
1 Tbsp. lemon juice

Topping - 1/2 cup soft bread crumbs mixed with 1 tablespoon
melted butter,
Cook broccoli until tender. Drain. Put in bottom of greased
llx7 inch casserole. Put chicken on top. Combine mayonnaise,
soup, lemon juice and curry powder. Pour over chicken.
Sprinkle with cheese and topping mix. Bake at 350 o for 25 to
30 minutes. Serves 8.

Linnea Rasch

TOPSY TURVY CHICKEN

Linnea Rasch

j

I

Rose Ann Comaroto
1/4 c. medium crushed saltines
1/4 c. butter or margarine
3/4 c. chicken broth
2 Tbsp. vinegar
1 Tbsp. cornstarch
1 (8 3/4 oz.) can pitted, dark
sweet cherries, drained

Place chicken pieces, boned side up, on cutting board.
Working from center out, pound chicken lightly to make cutlets
about 1/4 inch thick. Drain pineapple slices, reserving 1/2
cup syrup. Dice 4 pineapple slices and cook in 2 tablespoons
butter with ham and onion. Add ginger and crushed saltines to
the mixture. Mix well. Divide stuffing evenly among chicken
breasts. Tuck in sides of each and roll up as for jelly roll.
Skewer or tie. In skillet, brown chicken slowly in 1/4 cup
butter. Add chicken broth, vinegar and 1/2 teaspoon salt.
Cover and cook for 20 minutes. Mix cornstarch with reserved
pineapple syrup. Stir into sauce in skillet. Cook, uncovered,
till chicken is tender, about 15 minutes. Brown remaining
pineapple slices lightly in a small amount of butter. Add
fruit to chicken and serve.

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Betsy Swiggett

PARTY CHICKEN AND RICE
1 pkg. long grain and wild

rice
1 can cream of celery soup

Place chicken in baking dish. Season lightly with salt,
pepper and paprika. Put dabs of butter on it. Bake in 350 o oven
for 1 1/2 to 1 3/4 hours. Mix together soup. mushrooms, water
chestnuts and wine. Pour over baked chicken and sprinkle
almonds on top. Heat in 300 o oven for 45 minutes. Serve over
rice. Serves 6 to 8.

1 can cream of chicken soup
1 soup can dry white wine
1 pkg. onion soup mix

combine all ingredients in a 9x13 inch pan and let set
overnight. Use 4 chicken breasts, split and boned. Place
chicken on top of rice. Lay foil on top. Bake at 35 0 o for 1
hour. After 1 hour • stir rice. Replace foil tightly and bake
1 hour more.

and cut into cubes
2 spring onions, cut in 1 inch
lengths and halved
2 slices fresh ginger or a
dash of powder
2 Tbsp. white wine

Fresh tomatoes

Serve hot with rice and Chinese noodles.
CHICKEN MAREL YNNE
1/4 c. butter
10 chicken breasts
2 cans cream of chicken soup
1 can sliced mushrooms
1 can sliced water chestnuts
1/2 c. white wine
34

Inez Struck
1/2 - 3/4 c. diced toasted
almonds
Salt
Pepper
Paprika

Janice Payson

1 can sliced pineapple
Soft butter or margarine

Set oven control at broil. Diagonally slash outer edge of
fat on ham at 1 inch intervals to prevent curling. Place ham on
rack in broiler. Broil 5 minutes on each side or until lightly
brown. Ham should be 3 inches away from heat, During the
last 2 minutes of broiling, arrange pineapple slices on ham,
brush slices with butter. Serves 4.

3 Tbsp. light soy sauce
3/4 c. chicken soup stock
1/2 c. finely chopped celery
1/2 c. mushroom pieces
1/2 c. bamboo shoots, sliced in
matchstick size
1 Tbsp. sugar

Heat 3 tablespoons of light oil in wok or heavy skillet. Stir
fry onions, ginger and chicken. When chicken turns .white, r~­
move ginger slices and add wine and soy sauce; contmue cooking
over high heat for 5 minutes, turning chicken occasionally. Add
soup stock and bring to a boil. Reduce heat and cook, covered,
about 10 minutes. Add bamboo shoots, mushrooms and sugar.
Continue cooking until chicken is tender. During the last 2 minutes or so, add any or all of the following:
Fresh spinach leaves
Pea pods

1 - 1 1/2 lb. ham slices,
1/2 inch thick

Jill Anderson

EMPRESS CHICKEN
1 c. chicken breast, boned

BROILED HAM WITH PINEAPPLE SLICES

HAM LOAF WITH CHERRY SAUCE

Dorothy Gunderson

Have ground together 3 times the following:
2 lb. lean beef (chuck)
1 lb. lean ham
Add:

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3 slices dried bread,
grated
1/2 tsp. dry mustard

2 tsp. salt

2 large or 3 small eggs
Enough milk to make quite wet

Mix well and bake in a 9x5 inch loaf pan at 350 o for 1 to
1 1/2 hours.

Cherry Sauce - Drain 1 (2 pound) can of sour cherries.
the juice, add 2 teaspoons cornstarch. Combine:
1/2 c. sugar
1/4 c. brown sugar

To

1 tsp. dry mustard

Add to juice. Cook till thick and add cherries.
thoroughly, Pour over loaf before slicing.

Heat

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957-79

35

Gerri Hollister

PINEAPPLE PORK CHOPS
(Slow cooker recips)
4 - 6 loin or shoulder pork
chops. cut to 3/4 inch

1 (8 1/2 oz.) can pineapple

thickness
1 Tbsp. vegetable oil
3 Tbsp. instant tapioca
1 Tbsp. lemon juice

1 tsp. powdered mustard
1 tsp. salt
1/4 tsp. pepper

tudbits, undrained

In heavy skillet, brown pork chops in hot oil over high
heat. Place chops in slow cooker and sprinkle with tapioca.
Add all remaining ingredients and mix well. Cover and cook
on low setting for 4 or 5 hours till tender. Serve with hot
white rice. Serves 4 to 6.
Joyce Beula

BARBECUE

Cut into strips about 4 pounds of cooked pot roast, rump
roast or any leftover beef. Chop 1 medium onion and cook in
3 tablespoons salad oil till brown. Measure into pan:
1 Tbsp. sugar
1 tsp. dry mustard
1 tsp. salt
1 tsp. paprika
1/4 tsp. pepper

1/2 c. catsup
1/2 c. water

1/4 c. vinegar
1 Tbsp. Worcestershire sauce
Dash of Tabasco sauce

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Season sliced meat and cover with bread crtunbs, dip in egg,
and cover with bread crumbs again. Let stand 20 minutes, turning twice. Brown in about 1/4 cup hot shortening. Place in
baking dish. Fry bacon until crisp. Drain well. Add onions
and mushrooms to bacon drippings and season with 1 teaspoon
salt, 1/4 teaspoon pepper and 1/4 teaspoon oregano. Saute for
a few minutes and spread over meat. Pour 1/2 cup meat stock
over all. Crumble bacon on top. Cover and bake for 40 minutes
at 325 o. Bake a little longer if prepared in advance.
CONFETTI CASSEROLE
1 lb. ground beef
1/4 c. chopped onion
1 tsp. salt
1/8 tsp. pepper
1/4 tsp. dry mustard
1 Tbsp. brown sugar

PORK TENDERLOIN MUSHROOM CASSEROLE
1 lb. lean pork tenderloin,
cut 1/3 inch thick

4 slices bacon, cut in small
pieces
2 c. thinly sliced onion
Salt
Pepper
Oregano

36

Kathy Fralc

1/2 c. meat or vegetable stock
(bouillon may be used)
1/2 lb. fresh mushrooms or
1 (4 1/2 oz.) can
1 or 2 eggs, slightly beaten with
2 Tbsp. water
Bread crumbs

4 oz. cream cheese
8 oz. tomato sauce
1 (10 oz.) pkg. frozen mixed
vegetables
2 small pkg. Fritos

Brown meat, add onion and cook until tender. Add seasonings, sugar and cream cheese. Cook and stir until cheese is
melted. Add tomato sauce and thawed vegetables. Turn into
1 1/2 quart casserole dish. Sprinkle crushed corn chips over
top and bake at 350° for 40 minutes. Uncover and bake 10 or
15 minutes longer for crispy topping.
STEAK BAKE CASSEROLE

Add onion and simmer mixture for 15 minutes. Add sliced
meat and heat. Serve on toasted buns. Makes 8 to 10 servings.

Gerri Hollister

1 1/2 lb. cube or sirloin

steak, cut in strips
1/3 c. flour
1 tsp. pepper
1 onion, sliced
1 green pepper, sliced
1 {1 lb.) can tomatoes

Mary Memler
2 Tbsp. molasses
2 Tbsp. soy sauce_
1 (10 oz. ) pkg. frozen French-

cut green beans, thawed
and drained
1 Tbsp. sesame seed
1 (4 oz.) can mushrooms,
drained

Place meat in 2 1/2 quart casserole. Sprinkle with flour,
salt and pepper. Toss to coat meat. Bake, uncovered, for 20
minutes at 400 o. Add onion, pepper, tomatoes, mushrooms,
molasses and soy sauce and mix well. Cover and bake for 30
minutes. Stir in beans and drop Tangy Muffins by tablespoonfuls
onto hot meat mixture. Sprinkle with sesame seed and bake for
15 to 18 minutes more.
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Tangy Muffins:
1 1/4 c. flour
1 1/2 tsp. baking powder
1 tsp. dry mustard

PIZZA BURGERS
1/2 c. milk
2 Tbsp. cooking oil
1 egg

1 lb. ground beef
1 (12 oz.) can pizza sauce
5 hamburger buns

Ruth Morton
1 (6 oz. ) pkg. Mozzarella

cheese

1/2 tsp. salt
Combine flour, baking powder, mustard and salt in bowl.
Combine milk, egg and oil. Add to dry ingredients all at once,
stirring until moist.
SKILLET CHICKEN NOODLE SCRAMBLE
1/4 c. oil
1/2 c. chopped onion
1/2 c. chopped green pepper
1 (5 1/2 oz.) can boned
chicken, diced
2 c. egg noodles, uncooked
2 c. milk

Daphne Loftus

1 can condensed cream of

chicken soup
3/4 tsp. salt
1/4 tsp. poultry seasoning
2 hard boiled eggs, quartered
2 Tbsp. parsley

Heat oil in skillet; add onion and pepper and cook until
tender, about 5 minutes. Remove from heat and add chicken;
top with noodles. Blend together soup, milk, salt and poultry
seasoning. Pour over noodles and cover. Heat on high heat
until steam escapes. Reduce to low heat and cook for 30
minutes. After 10 minutes, stir once or twice. Serve in
large bowl and garnish with egg and parsley.
LIPTON CHICKEN

Gigi Spittle

Sprinkle 1 package of dry onion soup mix on bottom of
ungreased pan. Place washed and dried frying chicken on top
of dried soup mix, skin side down. Dilute 1 can mushroom
soup with 1/2 can milk and pour over chicken. Bake, uncovered,
at 350 o for 1/2 hour. Turn chicken, skin side up, and bake
another 1/2 hour or until tender. Serve over buttered noodles.
Celery or cream of chicken soup may be substituted for the
mushroom soup. If chicken is not to be served immediately,
cover with foil and keep warm.

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Brown beef and drain off excess fat, pour in pizza sauce,
mix and heat well. Place bun halves on a cookie sheet; put
mixture on top of buns, sprinkle with cheese and mushrooms,
if you like. Bake at 350 o until cheese melts and is browned.
FRITO CASSEROLE
1 lb. ground round
1 c. stewed tomatoes
1/2 c. tomato sauce
1 small can whole kernel

corn
1/4 c. chopped onion

Grandma Charlotte Oelze
1/4 c. green pepper • chopped
1/4 c. chopped celery
Salt and pepper to taste
3/4 c. grated Cheddar cheese
1/2 pkg. dry taco sauce
Garnish with Fritos

Brown meat and drain fat. Add onion, pepper, celery,
salt, pepper and taco sauce. Add stewed tomatoes, tomato
sauce and corn. Simmer 25 minutes. Sprinkle with cheese,
Fritos and cheese again. Bake, covered, 15 minutes. Serve
with sour cream.
BEST EVER CASSEROLE
1/2 lb. ground beef
1/2 lb. pork or use 1 lb.
beef
1 can tomatoes
1 can corn

Mrs. Wayne Tilton
1 can water
1 can tomato soup

1 onion
1 small pkg. noodles
Salt and pepper to taste

Cook medium sized noodles for 10 minutes. Brown meat
and chopped onion. Mix well all ingredients, pour into greased
casserole dish. Bake at 300 o to 325 o for 2 hours.

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MEAT BALL STEW
1/2 lb. ground beef
1 egg
1 slice bread
Salt and pepper to taste
2 beef bouillon cubes
1 c. water
1 Tbsp. margarine

Robin Taylor

HOMEMADE BEEF JERKY

Take a good cut of meat (lean steak, flank or other lean
steak or butcher steak scraps). Use any length strip but each
should measure 1/2 inch across and 1/8 inch thick. To flavor,
marinate in amounts to taste:
Onion salt
Garlic salt
Soy sauce
A-1 meat sauce
Worcestershire sauce

1 1/2 lb. ground beef
1 medium onion, chopped
1/2 green pepper, chopped
1/4 tsp. cinnamon
1/8 tsp. ground cloves

1 can sliced carrots, drained
1 Tbsp. flour
1 Tbsp. ketchup
1 Tbsp. water
1 Tbsp. parsley flakes
1 Tbsp. paprika
1/2 c. elbow macaroni, cooked

Mix together meat, bread, egg, salt and pepper. Form into
small balls and let stand. In saucepan, dissolve bouillon in
1 tablespoon water and margarine, add meat balls and simmer
8 minutes. Remove from heat and stir in cooked macaroni and
carrots. Make a separate mixture of ketchup, flour, water and
parsley flakes. Stir into meat ball mixture and add paprika.
Return to heat and simmer until sauce is thickened. Top with
Parmesan cheese.

Liquid smoke
Salt
Pepper
Water

Packaged teriyaki sauce may be used in place of soy sauce
and A-1 sauce. Use enough wa~er to completely cover meat in
a pan. Soak in refrigerator for 24 hours. Remove and dry on
paper towels. Spice mildly as the flavor will concentrate as
the meat shrinks while drying. String meat on fine wires from
oven racks or drape on racks, leaving space between each
strip. Set oven for no more than 140 o. Leave door ajar for
moisture escape. Done when meat is chewy but not brittle.

3/4 c. catsup
3/4 c. tomato sauce
2 Tbsp. brown sugar
2 Tbsp. vinegar

Salt and pepper to taste

Brown ground beef, onion and green pepper. Add other
ingredients and simmer, covered, 20 minutes.
Diane Pawlowski

SALMON LOAF
1 large can salmon

1/2 c. milk

3 slices fresh bread, broken

1 Tbsp. minced onion
1 Tbsp. Worcestershire

in small pieces

••

2 eggs, beaten
1 (4 oz.) can mushrooms,

sauce
1/2 tsp. salt

chopped
Mix all ingredients together and bake in 9x5 inch loaf pan at
350 o for 1 hour.

Topping sauce:
1 c. catsup
1/4 c. brown sugar

1/2 tsp. dry yellow mustard

Place topping on before baking.

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Sue Milligan

SLOPPY JOE

Mrs. Herman Frank

STUFFED CABBAGE
1 lb. ground beef
Salt and pepper
1 medium onion, diced fine
1 egg
1/2 c. rice (Minute)

Kathy Blasius
2 (8 oz. ) cans tomato sauce
1 medium can tomatoes
1 medium head cabbage
Toothpicks

Mix ground beef with salt and pepper, egg, diced onion and
rice. Meanwhile, cut just a little bit of core out of the cabbage
(to make leaves easier to peel off). Put the cabbage in water
(cover the head of cabbage) and boil until the outer leaves start

957-79

41

loosening. Meanwhile, put tomatoes and sauce in a big pot
(with a cover) and heat to boiling. Roll small amount of meat
mixture in cabbage leaves and fasten with toothpicks. Put into
tomato sauce and cover. Cook about an hour.
PORK CHOP CASSEROLE

Marilyn Robinson

Place desired number of pork chops in baking dish. On
each, put:
2 tsp. uncooked rice
1 ring of onion

1 ring of green pepper

Pour canned tomatoes over chops and rice. Season with
salt and pepper. Bake at 350 o for about 1 1/2 hours. If rice
becomes too dry, add a little water.
BARBEQUE FOR 50

Mrs. Wayne Tilton

20 lb. ground beef

4 c. ketchup or puree

1 c. vinegar

2 c. water

5 Tbsp. Worcestershire

1 c. finely chopped onion
3 lb. finely chopped celery
Salt

sauce
1/2 c. prepared mustard
1 c. brown sugar

Brown beef with onion and celery. Drain fat. Add remaining ingredients, stir well. Simmer for 45 to 60 minutes,

···--··--~P~O~~RK CHOPS CREOLE

In skillet, brown 6 pork chops (about 1 1/2 pounds). Pour
off drippings. Sprinkle chops with salt and pepper. Place a
slice of onion and slice of green pepper on each chop. Pour
over chops:
1 can tomato soup with rice

8 oz. egg noodles, cooked

as directed
1 can tuna
2 c. milk

Maria Fiebelkorn
1 onion, chopped fine
1 Tbsp. lemon juice
Salt and pepper to taste

1/2 can water

Sprinkle with 1/8 teaspoon thyme. Cover and cook 45 minutes over slow heat. Stir now and then. Serves 6.
Ruth Morton

PORCUPINE MEAT BALLS
1 lb. ground beef

i egg

1 pkg. beef flavored Rice-A-

Rani

Mix beef, egg and rice thoroughly in bowl. Shape into
inch meat balls and place into skillet. Cook and brown,
turning to insure browning on all sides. After browned, drain
off grease. Take flavor packet from Rice-A-Roni and mix in
bowl with 2 1/2 cups hot water. Pour over meat balls. Cook
over medium heat, uncovered, for about 20 minutes. Makes
16 to 18 meat balls.
2

CHILI CHUCK
3 1/2 lb. boned chuck roast

Tbsp. flour
2 Tbsp. shortening
1 (1 lb. ) can tomatoes
1/2 c. water
2

TUNA NOODLE CASSEROLE

Dell Rasinskis

Marjorie Ketchum
1 c. chopped onions
2 tsp. chili powder
1 can chili beef soup

1/2 c. diced green pepper
Rice

Combine noodles and other ingredients in casserole, bake
at 300 o for 45 minutes. Serves 4.

Trim fat from heat, cut into thin slices, sprinkle with
flour. In skillet, brown meat in shortening, pour off fat.
Add tomatoes, water, onion and chili powder. Cover and cook
over low heat for 1 hour. Stir occasionally. Add soup and·
green pepper; cook, covered, for 1/2 hour more or until meat
is tender. Stir occasionally. Serve over rice.

42

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43

SHORT CUT DEEP DISH PIZZA

Diane Pawlowski

Use 1 (16 ounce) loaf of frozen bread dough. Thaw and let
rise according to package directions. Punch down. Cover and
let stand 5 minutes more. Roll on floured surface to fit 9xl3
inch baking pan. Let rise 5 more minutes. Place in greased
pan, pushing dough 1 inch up the sides. Prick bottom and sides
with toothpick. Bake at 400 o for 15 minutes or until browned.
Remove and sprinkle or brush lightly with 2 tablespoons oil.
Season. Then top with 1 small can pizza sauce and desired
amounts of:
Chopped onion
Green pepper

Mushrooms
Sausage

Sprinkle grated Mozzarella cheese on top and bake 15 minutes more.
MOSTACCIOLI
1/2 lb. ground beef
1/2 c. green pepper, chopped
1/2 c. onion, chopped
2 c. tomatoes (1 lb. can)
1 (6 oz.) can tomato paste
1/2 c. water

Marjorie Ketchum
1 bay leaf
1/2 tsp. salt
1/8 tsp. pepper
8 oz. (4 c.) cooked mostaccioli
1/2 lb. Velveeta cheese,
thinly sliced

Brown meat slowly, add green pepper, onions and remaining ingredients except cheese and noodles. Cook sauce for at
least 20 minutes. In large casserole, layer noodles, meat
sauce and Velveeta cheese. Sprinkle top with Parmesan cheese.
Bake at 350 o for 30 minutes.
BARBEQUED HAMBURGER
1
1
1
1

lb. ground beef
onion, chopped
can tomato soup
Tbsp. chili sauce

Lois Dowell
1 tsp. Worcestershire sauce
1 Tbsp. vinegar
Brown sugar to taste

Brown beef with onion. Add remaining ingrediE)nts and
simmer for 2 0 minutes.

CHICKEN STEW AND DUMPLINGS

Marjorie Ketchum

1 pkg. frozen mixed vege-

1 (10 1/2 oz.) can chicken, cut

tables
1 can cream of celery soup
1 can cream of chicken soup
1 soup can of water
1/2 recipe Dumpling Dough

small
1/4 c. Bisquick
1/4 c. water
Salt and pepper

Cook frozen vegetables in 1/2 cup boiling salted water for
Combine soups, water. Add to vegetables with
liquid and bring to a boil. Mix in chicken. Blend Bisquick
and water, stir in and cook until thickened. Add salt and
pepper to taste. Make 1/2 recipe Dumpling Dough. Drop by
spoonfuls onto hot chicken mixture. Cook over low heat for
10 minutes, uncovered, and 10 minutes, covered. To serve,
lift off dumplings, ladte stew into dishes and put 1 or 2
dumplings on top. Serves 4 to 6.
7 minutes.

'

I!
I

Dumpling Dough:
2 c. Bisquick

3/4 c. milk

Mix well with fork. Spoon onto boiling stew. Cook over low
heat 10 minutes, uncovered, and 10 minutes, covered. Makes
10 to 12 dumplings. (One-half recipe - 1 cup Bisquick, 1/4 cup
plus 2 tablespoons milk.)
DINNER-IN -A -CAN
(Camping recipe)
1 lb. ground beef
2 carrots
4 tomatoes

Marjorie Ketchum
1 can whole kernel corn,
drained
1/2 recipe Dumpling Dough
(above)

Season meat and divide into 4 patties. Grease 4 (1 pound)
coffee cans. Place meat patty on bottom of can. On top of
meat, place 3 or 4 thin strips of carrots, 3 slices of tomato
and 1/4 can of corn. Dot with butter; season with salt and
pepper. Cover securely with foil, molding out edges firmly
against sides of can. Place on grill, cook 20 to 30 minutes

I

44

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957-79
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45
--~ --~---~------~--

j
-

(over coals of fire, if using campfire). Make 1/2 recipe of
Dumpling Dough. Remove covers from cans, drop small
spoonfuls of dough into each can. Cover, cook 15 to 20 minutes
longer. Makes 4 servings.
SUCCOTASH SUPPER

1/2 can tomato sauce, 1/2 cup water, onion, ground chuck,
1/2 teaspoon salt, 1/8 teaspoon pepper, tomato sauce and
1/4 cup water. Cover meat evenly with bacon, Cover and bake
for 1 hour at 350 o. Uncover and continue to bake for 30 minutes
or until bacon is crispy.

Mary Memler
Mrs. Letourneaux

BEEF STROGANOFF
1 (10 oz.) pkg. frozen

succotash, partially
thawed
2/3 c. boiling water
2 Tbsp. finely chopped onion
2 Tbsp. butter

1 c. milk
2 Tbsp. flour
1 c. cubed, cooked ham
2 Tbsp. finely chopped pimento
1/2 tsp. salt
1/8 tsp. pepper

Cook succotash in boiling water for 3 or 4 minutes; drain
thoroughly. Saute onion in butter until tender, blend in flour,
stirring until smooth. Gradually add milk; cook until thickened,
stirring constantly. Stir in succotash, ham, pimento, salt and
pepper. Bring to a boil, cover and simmer for 10 minutes.
Serve over toast cups or other shells. Serves 4.
Toast Cups:
8 slices bread

6 Tbsp. melted butter

Trim crust from bread. Brush both sides of slices with
butter. Press slices into muffin cups. Bake at 375° for 8 to
10 minutes until golden brown.

2 lb. beef sir loin or chuck
2/3 c. beef bouillon
1 or 1 1/2 c. sour cream
1 small can mushrooms

2 medium onions
1 Tbsp. plus 1 tsp. tomato

paste
1/2 c. butter

About 2 hours before cooking, sprinkle cubes of meat with
mixture of:
2 tsp. salt

1 tsp. pepper

Heat 1/2 cup butter and saute beef for about 12 minutes,
stirring occasionally. Add mushrooms and beef bouillon and
cook for about 10 minutes until beef is tender. In top of double
boiler, heat 3 tablespoons butter and cook onions until they
begin to change color. Stir in 1/4 cup flour, sour cream and
tomato paste. Blend this mixture into meat. Cook 5 or 10
minutes more. Serve over rice, cracked wheat or potato balls.
NEW ENGLAND POT ROAST

Vicki Christensen

Microwave 4 pound bottom round roast.
7 LAYER CASSEROLE

Barbara Milligan
Marinade:

1 c. uncooked regular rice
1 (12 oz.) can whole kernel

corn
1 tsp. salt
1/8 tsp. pepper
1 (15 oz.) can tomato sauce
1/2 c. water

1/2 c. chopped onion
3/4 lb. ground chuck (no
hamburger)
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. water
4 strips bacon, halved

2 c. buttermilk

2 tsp. seasoned salt
1/2 tsp. pepper

2 bay leaves
A few whole allspice
1/4 tsp. ground allspice

1 clove garlic, mashed

Layer in a 2 quart baking dish in the following order:
Rice, undrained corn, 1 teaspoon salt, 1/8 teaspoon, pepper,

Mix the marinade and add the meat. Cover and refrigerate.
Turn occasionally. Allow to marinate overnight or 24 hours.
Remove meat from marinade and pat dry. Place in large covered casserole. Cook 15 minutes and turn over. Cook 10 to 15
minutes longer, checking with meat thermometer if you have
one. Remove meat at 130 o for medium rare.

46

957-79

4.7

Dorothy Gandt

HOMEMADE SALAMI
5 lb. hamburger
5 tsp. tender quick salt

(blue box)
2 1/2 tsp. whole mustard

2 1/2 tsp. ground black
pepper
2 1/2 tsp. garlic salt
1 tsp. hickory smoke salt

seed

BETTER OVEN BAKED BARBEQUED SPARERIBS

Mix ingredients well. Cover tightly and refrigerate. Once
a day for 3 days, mix thoroughly. Keep hands wet to keep mixture from sticking. On the fourth day, divide meat into 4 rolls.
Firm with wet hands. Lay on broiler pan or cookie sheet with
lipped or rolled edge. Bake 5 hours at 200 o. Keeps well and
freezes well. May use 1/2 venison and 1/2 hamburger. The
cheaper and fatter hamburger is better for this.
Osa Herreid

TATER TOT CASSEROLE
1 lb. hamburger
1 can Veg-All, drained

1 can cream of mushroom soup
1 pkg. tater tots

Brown hamburger and drain. Mix with Veg-All and cream
soup. Put into cake pan or casserole dish and cover top with
tater tots. Bake at 350° for 30 to 45 minutes.
STIRFRY BEEF WITH VEGETABLES
1 c. lean, tender beef,

sliced in narrow strips
1 Tbsp. cornstarch
1 Tbsp. light soy sauce
2 Tbsp. oil
1 I 4 tsp. salt
1 finely chopped clove of
garlic

Jill Anderson

1/2 c. mushroom pieces
1/2 c. soup stock
1/2 tsp. salt
1 can bean sprouts, drained
1/4 c. green pepper pieces
1/2 c. pea pods
2 tomatoes, cut up or wedged

Toss beef in cornstarch and soy sauce mixture. Stirfry
salt and garlic in oil and add beef. The cornstarch, soy and
beef juices will form a thin coating on bottom of the wok. This
dissolves when you add soup stock and forms familiar glaze
which is usually added at the last minute. Stirfry beef to the
degree of doneness you prefer and remove. In the same wok,

48

bring bean sprouts, green pepper and mushrooms to aboil
with salt and stock. Cover wok and reduce heat. Cook for
about 4 minutes. Return beef to wok and cook briefly with
cover removed. Add pea pods and tomatoes for the last 1 to
2 minutes. Serve immediately over rice. Serves 6.

4 lb. spareribs
1 c. catsup
1 tsp. salt
1/2 c. vinegar
1 tsp. dry mustard

Barb Lowry

1 c. sliced onions
1 c. water
1 Tbsp. Worcestershire sauce

1/2 c. brown sugar

Brown spareribs wen, pour off excess fat. Combine remaining ingredients and pour over ribs. Bake, covered, at
350° for 2 hours, basting with sauce 3 or 4 times. Remove
cover and bake for 15 minutes longer. Makes 6 servings.
Marilyn Lake

BAKED SPARERIBS AND CABBAGE

Spread cut spareribs on bottom of large baking pan.
salt and pepper. Shred and spread on top of ribs:
1 medium head cabbage

Lightly

c

1 large onion

Pour 1 small bottle of catsup over top, fill empty bottle
1/2 full of water and pour over. Place 3 bay leaves on top.
Cover and bake 1 1/2 hours at 375 o, uncover, and bake 1/2 hour
longer till brown.
Sophie Frank

BARBEQUED SHORT RIBS
4 lb. short ribs
1 large onion
1 c. catsup
1 Tbsp. brown sugar

1/2 c.
2 tsp.
1 tsp.
2 tsp.

vinegar
chili powder
paprika
salt

Brown short ribs for 20 to 30 minutes. Place in deep
casserole with sliced onion on top. Mix sauce, pour over ribs,
cover and bake for 2 hours at 325°.

957-79

49

SWEDISH MEAT BALLS

1 tsp. cornstarch
1 Tbsp. sugar
1/4 tsp. nutmeg
1 tsp. salt
1 egg

1 lb. ground beef
1/4 lb. ground pork
1/3 c. chopped onion
1/2 c. cracker crumbs
1/2 c. milk (fat free)
1 Tbsp. shortening

1 1 /2 Tbsp. lemon juice
3 bay leaves (optional)

3 beef bouillon cubes
3 c. water
5 Tbsp. flour

Mix ground beef and pork. Saute onion in shortening and add
to meat. Mix cracker crumbs, milk and cornstarch and add to
meat. Mix egg, nutmeg, sugar, salt and parsley and add to meat,
Chill for 1 hour before shaping balls and browning them. Remove
browned balls from skillet, then blend remaining flour in fat.
Add other ingredients and meat balls and cook slowly for about
1 hour at 300 o. Serves 6.
Judy Stollberg

POT STEW
2 lb. stew meat

1/2 slice of bread, cubed
1 qt. tomatoes
1 box fresh mushrooms
(optional)
Salt and pepper to taste

large potatoes, cubed
carrots, sliced
large onion, diced
stalks celery, diced
2 Tbsp. tapioca

3
3
1
3

Place in oven at 200 o for 6 hours.
Mrs. Wayne Tilton

PIZZABURGERS FOR 100
8 lb. ground beef

2 Tbsp. salt

4 lb. spiced luncheon meat,

2 Tbsp. sage

ground
3 qt. spaghetti sauce or

pizza sauce
3 lb. grated cheese

50

QUICK ITALIAN SPAGHETTI SAUCE

Chopped parsley

Gravy:

Mix in Dutch oven.

Brown gro~d beef and add luncheon meat, salt, sage and
oregano. Add p1zza sauce, then cheese. Spread on bun halves
and bake on baking sheets in hot oven for 5 minutes.

Barbara Milligan

8 Tbsp. oregano
100 hamburger buns, cut in
half

Ill
1111
1111

•
••
•
•
•
•

1 qt. tomato juice
1 (12 oz.) can tomato paste
1 c. catsup
1 small onion, minced
1/2 medium green pepper,
chopped
1 beef bouillon cube
1 large can mushrooms,
chopped

Diane Pawlowski

3 Tbsp. butter
1 Tbsp. sugar

1/4 tsp. ground bay leaf
1/2 tsp. sweet basil
1/2 tsp. oregano
1 tsp. gar lie salt
Pepper
1 Tbsp. grated Parmesan
cheese

Place all ingredients in a large pot and simmer for 1 1/2
hours.

SPANISH RICE
1 c. raw rice
1/2 medium green pepper,
chopped
1 small onion, minced
1 qt. spicy tomato juice
1 (6 oz. ) can tomato paste
Pepper to taste

Diane Pawlowski
1 Tbsp. Worcestersh:ire sauce
1/2 c. mild Cheddar cheese
grated
1/4 lb. bacon, cut in 1/2 inch
pieces
1 tsp. salt

. Precook rice and drain. Saute bacon, green pepper and
om on and add to rice with rest of ingredients. Bake at 350 o
for 1 hour

ORIENTAL CASSEROLE

Viola Oldenburg

Brown:
1 lb. hamburger

1 small onion, chopped

! .

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~

,...,

957-79

51

Add:
1 c. chopped celery
3/4 c. Minute Rice, uncooked
1 can mushroom soup
1 can cream of chicken soup

Brown onion and green pepper in small amount of butter.
Add ground beef and brown. In a large casserole, mix tomatoes,
mushrooms and Rice-A-Rani mix. Add meat and mix well. Cook
in covered casserole dish at 350 o for 25 minutes. Slice cheese
and place on top of meat and melt for 5 minutes in oven. Mix
melted cheese in and serve.

1/2 c. water
1 c. bean sprouts
3 tsp. soy sauce

Bake 1 hour at 375 o.
JIFFY CASSEROLE
1 - 1 1/2 lb. ground beef
1 medium diced onion
1 can cream of mushroom
soup

Gigi Spittle
1 can consomme soup
1 (8 oz.) pkg. wide noodles
1 jar button mushrooms, if
desired

Brown onions and ground beef in frying pan and season to
taste. Add undiluted cream of mushroom soup and consomme
to meat. Warm through and add to cooked noodles in a
casserole dish. Bake in 325 o oven for 1 hour. Serves 4 to 6,
AMERICAN GOULASH

Marjorie Ketchum

1 lb. hamburger
1 large chopped onion

1 bay leaf, crumbled
1 tsp. salt

1 Tbsp. salad oil
1 (12 oz.) can V-8 juice
1 (8 oz. ) can tomato sauce

1/2 tsp. sugar
1/8 tsp. pepper
6 medium carrots, sliced

••
•
•
•..

** NOTES **

,I
,j

~
I!

t

Brown meat in salad oil with onions in a large saucepan.
B.reak up meat as it cooks. Stir in remaining ingredients;
simmer, covered, stirring occasionally, for 30 minutes or
until carrots are tender. Serve over hot buttered noodles or
mashed potatoes.
BEEF/CHEESE CASSEROLE
1
1
1
1

1/2 lb. ground beef
small green pepper, diced
small onion, diced
medium can stewed tomatoes,
chopped

52

Karen Stopa
1 (4 oz.) can sliced mushrooms
1 pkg. chicken flavored RiceA-Rani
,·
1 (8 oz.) pkg. Velveeta cheese

•

I ,I
957-79

53

COOKING SUGGESTIONS

j;.

BREADS
Barbara Milligan

BROWN BREAD

i

To toast coconut for cakes, put in pie pan and place in moderate oven.
Stir often from edges, to brown evenly.

*****
Flour should be sifted once before measuring. Fill the cup without packing.

*****
Do not grease the sides of i:ake pans, grease only the bottoms.

*****
When beating egg whites do not tap beater on bowl of egg whites. The
jarring of beater will cause the whites to lose a great deal of their fluffi·
ness. The beater should be tapped on the hand to clear off the whites.

*****
Rub the bottom of the soup cup with a sliced whole garlic to accent the
flavor of Navy Bean Soup.

-•
••
•
•
•
!

*****
Eggs should be at least three days old before using in cakes.

*** **
SLOW OVEN ........
MODERATE OVEN ....
HOT OVEN .........
VERY HOT OVEN ....

250
350
400
450

to
to
to
to

325
375
450
500

degrees
degrees
degrees
degrees

*****
When making cake icing or candy consisting of milk or cream and sugar,
add one teaspoon of ordinary table syrup for each cup of sugar used. Boil
in the usual way. Your finished product will be much smoother and not so
apt to become sugary.

PRESERVED CHILDREN

1 c. raisins
1 small pkg. dates
3 tsp. soda
2 c. tight brown sugar
3/4 c. shortening
3 eggs

c. flour
tsp. baking powder
tsp. salt
tsp. vanilla
c. chopped nuts (optional)

Pour 2 cups hot water over raisins, dates and soda and let
stand. Combine brown sugar, shortening and eggs and beat
well. Add vanilla. Combine flour, baking powder and salt and
add alternately with ..coo-led raisin mixture. Add nuts. Bake in
copper-lined cans (6 or 7) for 50 to 60 minutes at 350 o. Fill
cans a little over half way.
BEER BREAD
3 c. self-rising flour
1 (12 oz.) can beer

Angeline Bove, Barbara Milligan
3 Tbsp. sugar

Stir all ingredients together and mix well. Pour in buttered
9x5x3 inch loaf pan. Bake at 350 o about 1 hour or until loaf
tests done.
Margaret M. Davis

CINNAMON BREAD
(Duncan Hines)
1 box yellow cake mix (dry)
4 eggs
3/4 c. sugar
1 tsp. vanilla

1 tsp. butter flavoring
2/3 c. Crisco oil
1 c. sour cream

Topping - Mix together and set aside.
2 Tbsp. cinnamon

Take 1 large field, half a dozen children, 2 or 3 small dogs, a pinch of
brook and some pebbles. Mix the children and dogs well together; put
them on the field, stirring constantly. Pour the brook over the pebbles;
sprinkle the field with flowers; spread over all a deep blue sky and bake in
the sun. When brown, set away to cool in the bathtub.

4
1
1
1
1

4 Tbsp. sugar

In a large bowl, pour in cake mix. Make a deep well in
center; put in eggs, sugar, vanilla, flavoring, oil and sour

957-79

55

cream and stir 2 minutes until nice and creamy. Grease and
flour 2 loaf pans. Pour about 1/4 mixture into each pan;
sprinkle 1/4 of topping on top of each pan. Pour the rest of
cake mixture in both pans; put the rest of the topping over
each pan. Twirl with knife to get marble effect. Bake at
350 o for 50 minutes. Drizzle with thin powdered sugar frosting.
FRENCH TOAST
1 c. cream

4 eggs
1 tsp. vanilla

Karen Stopa
French bread, sliced 1 1/2
inches thick

Combine cream, eggs and vanilla. Dip French bread into
the egg mixture and lightly fry. Then bake at 350 o for 20
minutes.
SOUR DOUGH BREAD

Mrs. Hartman

Starter:
1 pkg. active dry yeast
1 tsp. sugar

2 c. lukewarm water
2 c. flour

In a bowl (not metal), mix together the yeast, sugar, water
and flour. Put a piece of paper towel over the bowl loosely and
let stand in a warm place for 48 hours. Mix occasionally and
add a little warm water if mixture gets too thick. When ready
to make the bread, remove 1/2 cup and refrigerate the remaining mixture in a loosely covered jar. To keep the starter
active, add 1/2 cup flour and 1/2 cup warm water every 2.
weeks, then let it stand in a warm place until bubbly before
refrigerating again.
Bread:
5 c. flour (about)
2 c. lukewarm water
1/2 c. starter

1 Tbsp. sugar
1 pkg. active dry yeast
2 tsp. salt

starter,-a.na sugar. Beat hard until smooth. Cover t1giitryand-let stand 18 hours, stirring a few times. Mix in the yeast, salt,
and 2 cups of the remaining flour plus 1 cup water. Beat well
and add just enough of the remaining flour to make a stiff dough.
Knead until shiny and smooth (if you have a dough hook, use it,
for it takes about 10 minutes by hand). Shape into 2 loaves and
put into greased 9 inch loaf pans. Make lattice-shaped slashes
on top. Cover and let rise in a warm place until double in bulk,
about 1 hour. Brush the top with water. Place a pan of boiling
water on the bottom of the oven. Bake the bread in a preheated
400 o oven for 40 minutes or untiL browned. Brush the top with
water once during the baking time. Remove from the pan and
cool on a cake rack.
SOUR DOUGH PANCAKES
1/2 c. starter (from above
recipe)
1 1/2 c. flour
2 tsp. sugar

Mrs. Hartman
1/2 tsp. baking soda
3/4 tsp. salt
2 eggs, beaten
3/4 c. milk

Mix together all the ingredients and make pancakes on a
greased griddle or heavy skillet. Makes about 30 (2 inch)
pancakes.
ROLIKY BUNS
3 1/2 c. flour
2 Tbsp. sugar
1/4 c. shortening
1 tsp. salt

Lois Dowell
1 pkg. dry yeast, dissolved in
1/4 c. warm water
1 1/2 c. milk (less 1 Tbsp.)

Sift together flour and salt. Make a depression in flour;
into it put the sugar, milk which has been scalded and cooled
to lukewarm. Add yeast. Add the melted and cooled shortening.
Mix all together well, knead lightly and let stand for 15 minutes
to come back. Roll into large circular piece 1/4 inch thick.
Cut into long narrow pie shaped wedges. Roll up each piece,
starting from wide end. Curve ends. Let rise until light. Bake
in hot oven at 400° for 15 to 20 minutes.

Mix together 2 cups of the flour, 1 cup of the water, the

56

957-79

57

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/---- J

J

CASSEROLE BREAD
(Microwave)
1 1/2 c. cold water
1/3 c. yellow corn meal
1 tsp. salt
1/3 c. molasses
2 Tbsp. butter or margarine

POTATO DUMPLINGS

V. Christensen

1 Tbsp. lard
1/2 c. farina
2 Tbsp. sugar
Plate full of boiled
potatoes, grated

1/4 c. warm water
1 pkg. active dry yeast
3 1/4- 3 1/2 c. unsifted
flour

1 c. milk
1/4 c. sugar
2 tsp. salt
1 Tbsp. Crisco or
margarine
1 c. cold water

58

3 eggs, separated,
Milk
1 Tbsp. butter or margarine

Lois Dowell
1 c. sifted flour
1/4 tsp. salt
Dash of pepper

Combine egg whites with enough milk to make 1 cup liquid.
Pour into hot, buttered pan. Add flour and stir constantly until
mixture leaves side of pan. Cool. Add egg yolks, 1 at a time,
stirring well. Season. Drop by teaspoonfuls into boiling soup.
Cook 10 minutes.

1 pkg. dry yeast
2 Tbsp. water

Scald milk; add sugar, salt and shortening. Stir till
dissolved. Add cold water. Dissolve yeast in sugar water
(1/2 teaspoon sugar in 2 tablespoons water). Let stand. Put
5 cups flour, milk mixture and yeast mixture into a bowl.
Mix, using last cup of flour as you are kneading. Knead and
let rise. Punch down and make into walnut size balls. Roll
balls in melted butter, then in cinnamon and sugar mixture •
In a well greased Bundt pan, sprinkle nuts and begin lining
pan with balls, adding nuts whenever. Bake at 350° for 30 to
40 minutes. Then let cool 5 minutes. Then turn out onto a
plate.

Salt to taste
1/4 c. milk
1/2 Tbsp. butter
Flour, as needed

DUMPLINGS (Little Drop)

Diane Wagner

1/2 tsp. sugar
6 c. flour
Cinnamon and sugar
Nuts

1 egg

Place lard in a saucepan with farina and sugar. Heat and
stir until farina is light brown. Mix with grated potatoes, egg,
salt and milk and butter with enough flour to make a rather stiff
batter (but not too stiff). Make small oblong rolls, size of
finger. Drop into boiling water. When they raise to the top,
take out and drain. Fry in hot fat (I use Crisco) until light brown.

In 2 to 2 1/2 quart casserole, combine water, corn meal
and salt. Cook, uncovered, 4 to 5 minutes, until mixture boils.
Stir occasionally. Remove mixture from heat, and add
margarine and molasses. Cool to lukewarm temperature.
Stir in yeast mixture to the corn meal mixture. Add flour and
mix until well combined. Arrange evenly in casserole. Rub
surface with vegetable oil or soft butter. Cover and refrigerate
overnight. Remove from refrigerator. Cook, uncovered, 10
minutes or until no doughy spots remain. Allow to cool 5
minutes; then remove from dish. To reheat slices, reheat 5
slices for 25 seconds or 1 slice for 5 seconds.
MONKEY BREAD

Dell Rasinskis

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•

llJ

APPLESAUCE NUT BREAD
1 c. sugar
1 c. applesauce
1/4 c. cooking oil
3 eggs
3 Tbsp. milk
2 c. sifted flour
1 tsp. baking soda

Mrs. Dorothy Gandt
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. chopped nuts
1/2 c. raisins

In a large bowl, combine sugar, applesauce, oil, eggs and
milk and mix thoroughly. Add flour, baking soda, baking powder,
salt, cinnamon and nutmeg. Combine until all ingredients are
well blended. Stir in chopped nuts and raisins. Spread batter
in oiled and floured 9x5x3 inch loaf pan. Bake at 350 o for 60
to 70 minutes.

957-79

Osa Herreid

PUMPKIN BREAD
3 1/2 c. flour
1 tsp. baking powder
2 tsp. soda
1 tsp. nutmeg

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

Sift together, make a hole in center and add:
1 c. oil

4 eggs

2/3 c. water
2 c. canned pumpkin

Mix well, divide into 3 greased and floured pans. Bake
1 hour at 350°.
PUMPKIN BREAD
2/3 c. Crisco
2 2/3 c. sugar
4 eggs
1 lb. can pumpkin
2/3 c. water
3 1/3 c. flour

T. Kramer
2 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. cinnamon
2/3 c. coarse nuts
2/3 - 1 c. raisins

Cream shortening and sugar; add eggs, pumpkin, water.
Sift in flour, soda, salt and remaining ingredients. Pour into
pans. Bake about 70 minutes. Use a 350° oven. Makes 2
(9x5 inch) loaf pans or 3 (8 1/2 x 4 1/2 inch) loaf pans.
PINCH ME CAKE

Margaret M. Davis

Use 1 package dry yeast, dissolved in 1/2 cup lukewarm
water and 1 teaspoon sugar.
1 c. boiled milk

1/4 c. sugar
1/4 c. shortening
1 1/2 c. flour
1 tsp. salt
2 beaten eggs

2 1/2 c. flour (more may be
needed to handle dough)
3/4 c. melted butter
1 1/2 c. granulated sugar
4 - 6 tsp. cinnamon
1/2 c. chopped nutmeats

Mix milk, 1/4 cup sugar, 1/4 cup shortening, 1'1/2 cups
flour and salt well. Add eggs and mix well again. Cool. Add

60

-Y~~st

mixture and 2 1/2 cups flour. Mix well. Let rise £6d.o-ubfe
in bulk. Knead a few times. Make dough into walnut size balls.
Dip into mixture of 3/4 cup melted butter, 1 1/2 cups granulated
sugar, cinnamon and nutmeats. Grease and flour tube pan. Lay
each ball around tube pan till dough is all gone. Let rise again.
Don't rush the rising. Bake at 375o for 35 to 40 minutes. Let
stand 15 minutes before removing from pan. Pull apart portions
to eat. Do not cut or slice - pull apart. Very good!
DATE BREAD
1 c. pitted dates
1 c. hot water
1 egg, beaten
1/2 c. sugar (brown or
white)

Mrs. Herbert Peterson
1 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 c. chopped nuts
1 tsp. salt

Pour hot water over dates; let stand and cool. Beat egg;
add sugar, then date mixture. Sift dry ingredients, including
1 teaspoon salt. Stir 3/4 of this mixture into the first ingredients. Sift the remaining 1/4 of flour mixture over nuts and
add last. Pour into loaf pan and bake 1 hour at 350 o.
POTATO DINNER ROLLS
3/4 c.
1/2 c.
1/2 c.
1 tsp.
1/2 c.

scalded milk
margarine
sugar
salt
mashed potatoes

Dell Rasinskis
2 eggs
4 1/2 c. sifted flour
1 yeast square
1 I 4 c. lukewarm water

Add margarine, salt, sugar to scalded milk. Let it cool.
Add potatoes, 2 cups flour, eggs and yeast. Beat it smooth.
Let it stand in a warm place for 15 to 20 minutes. Add rest
of flour. Let it stand 10 to 15 minutes. Fill muffin pans 1/2
full. Let raise to top and bake in 350 o oven till done.
DINNER ROLLS
2 cakes yeast
2 c. lukewarm water
1/2 c. sugar
1 tsp. salt
1 beaten egg
957-79

Mrs. Herbert Peterson
7 c. flour, sift before measuring
2 Tbsp. butter
2 Tbsp. Crisco

61

Put yeast and water into bowl. Then add sugar and salt ~------~·••r
and stir to dissolve. Then add egg. Then add flour all at once.
Mix well, then work in butter and Crisco. When dough is well
mixed, knead gently in bowl until smooth and elastic. Round
up and set to rise until double in bulk (about 2 hours). Punch
down and round up again. Return to bowl. Let rise again till
double in bulk. Then shape into rolls on greased pan. Let rise
until double (about 35 minutes). Bake 15 to 18 minutes in
425 o oven.
EASY REFRIGERATOR ROLLS
2 c. water
3/4 c. sugar
1 c. margarine
2 eggs

Mrs. Dorothy Gandt
2 pkg. dry yeast
1 Tbsp. salt
6 c. flour (approx. )

Combine sugar, yeast, salt and 2 cups flour in mixing bowl.
Heat 2 cups water and margarine in saucepan till warm. Add to
dry ingredients in mixing bowl and beat till well blended, Add
1 cup flour and eggs. Beat again till well blended. Stir in
remaining flour or enough to make a soft dough. Cover and
place in refrigerator. Take out as needed and shape into rolls.
Let rise about 2 hours. Bake at 400° for 12 minutes. Makes
about 4 dozen. Keeps 3 to 4 days in refrigerator.
MRS.

WETHERBY'S BANANA NUT BREAD

1/2 c. butter or margarine
1 c. sugar
2 whole eggs
1 tsp. soda

ZUCCHINI BREAD
3 eggs, beaten until thick

1
1
1

3

and foamy
c. salad oil
c. white sugar
c. brown sugar
tsp. maple flavoring or
syrup

3 1/2 c. flour
1 c. raisins or dates

2 tsp. soda
1 tsp. salt
1/2 tsp. baking powder
1/2 c. nuts
3 c. zucchini, grated and peeled

Mix all ingredients well. Divide in 2 parts and pour into
2 (5x9 inch) pans, greased and floured. Bake 1 hour at 350 o.
Lori Spiegelberg

ZUCCHINI BREAD
3 eggs
1 c. salad oil
2 c. sugar
3 c. flour
1 tsp. salt
1 tsp. soda
3 tsp. cinnamon

1/4 tsp. baking powder
2 c. peeled, grated zucchini,
seeds removed
3 tsp. vanilla
1/2 c. nuts
1/2 c. raisins (optional)

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

Grace Sherlin

3 large ripe bananas (enough to
make 1 cup puree)
2 c. flour
1 c. chopped pecans

Cream butter or margarine and sugar well. Beat eggs and
add to butter mixture. Mash bananas through strainer of food
mill and add. Mix soda with sifted flour. Stir into batter. Add
nuts and mix well. Pour into 2 medium sized greased loaf pans.
Bake at 375 o for 15 minutes. Reduce heat to 350 o and bake 45
minutes longer. Cool in pans for a few minutes, then turn
loaves out and sprinkle tops with powdered sugar.

MINUTE MUFFINS
1 c. vanilla ice cream,
softened

Amber Lee Gardiner (Age 6)
1 c. self-rising flour or Bisquick

Mix ice cream and flour. Put dough in 6 greased cupcake
cups or use those paper ones. Bake at 400° for 15 minutes.
Good for breakfast or when mothers have coffee. Kids can do it!
Mary Rasch, Linnea Rasch

RAISIN BRAN MUFFINS
1 (15 oz.) box raisin bran
5 c. flour
3 c. sugar
2 tsp. salt

62

Mrs. Viola Oldenburg

957-79

5
1
4
1

tsp. baking soda
qt. buttermilk
beaten eggs
c. oil
63

!

Mix together raisin bran, flour, sugar, salt and baking
soda. Add buttermilk, eggs and oil. Refrigerate in covered
bowl. Use anytime. Fill muffin pans 3/4 full and bake at
400 o for 20 minutes.
SIXTY DAY BRAN MUFFINS
2 c. boiling water
2 c. All Bran

2 c. sugar
11/4 c. shortening
4 c. Bran Buds

4 eggs
1 qt. buttermilk
6 c. flour
5 tsp. soda
2 tsp. salt

BISQUICK BASIC BISCUITS
2 c. Bisquick

Marjorie Ketchum

Melt 1/3 cup butter or margarine in metal pie pan on
charcoal grill. Add 2 tablespoons dry onion soup mix. Spoon
half of mixture into another pie pan. Make biscuit dough from
Bisquick Basic Basic recipe, except add 2 tablespoons dry
onion soup mix to Bisquick. Drop small biscuits into hot pie
pan. Top with remaining butter mixture. Cover with other
pie pan. Bake 8 to 10 minutes. Turn each biscuit with spatula
and bake 8 to 10 minutes longer.
Marjorie Ketchum

2/3 c. milk

Mix together with fork. Beat vigorously 20 strokes, until
stiff and slightly sticky. Knead 8 to 10 times on lightly floured
surface. Roll 1/2 inch thick. Dip cutter in flour and cut biscuits.
Bake.
RAISED POTATO DOUGHNUTS
2 eggs
1 c. mashed potatoes

1/4 c. sugar
1/2 c. shortening

ROLLS

SKILLET BISCUIT
(Camping recipe)

I

Mrs. Betty Hartman

Pour boiling water over All Bran; let cool. Cream sugar
and shortening. Add eggs, 1 at a time. Add buttermilk, Bran
Buds, flour, soda and salt. Mix well, add All Bran mixture.
Blend well. Refrigerate and use as needed. Bake in muffin
tin at 400° for 12 to 15 minutes. This keeps in the refrigerator
for 60 days.

ONION BUTTER BISCUITS
(Camping recipe)

r

dip biscuits into skillet to coat with seasoned butter.
Arrange in skillet, cover with heavy duty foil, tucking ends
underneath. Bake over grill about 15 minutes or until done.
Invert to serve so that brown crispy side is up. Good with
steak, stew or chili.

Mrs. Dorothy Koch
5 c. flour
1 tsp. salt
1 1/2 c. lukewarm milk
1 cake yeast

Cream well, egg and potatoes. Add sugar, shortening,
flour and salt and mix as for pie crust. Crumble yeast into
milk and stir until dissolved. Add to crust mixture. Knead
for about 5 minutes. A little more flour can be added to make
dough more firm. Let dough rise until double in bulk. Punch
down. roll and cut. Let rise again. Fry in deep fat. May be
sugared or glazed. They freeze well.
BISMARKS

Margaret M. Davis

1st mixture:
1 c. scalded milk
1/3 c. shortening

1/2 c. sugar
1 1/2 tsp. salt

2nd mixture:
Melt 1/4 cup butter in 9 or 10 inch skillet. Sprinkle with
onion salt and paprika. Make Bisquick Basic recipe biscuit
dough. Pat out to 1/2 inch thick and cut into 12 biscuits,

2 cakes compressed yeast
1/4 c. warm water

64

957-79

5 c. flour
2 eggs, beaten

65
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I

Combine 1, 2, 3, 4 and cool to lukewarm. Soften 5, 6 and
stir. Combine with first mixture; add 1/2 the flour, add eggs
and beat well. Add enough flour to make a soft dough. Turn
out on a floured board, knead enough flour to make a soft dough.
Turn out on a floured board, knead in the rest of flour until
smooth and satiny. Place dough in a greased warm bowl. Brush
lightly with grease. Cover, let rise 2 hours or double in bulk.
Fry in deep fat. Raised side down in fat first. Make a deep slit
along side, fill with raspberry jelly. Roll in sugar or cover with
chocolate frosting. Drain browned Bismarks on paper towels.
OVERNIGHT CINN,AMON ROLLS
3 c. warm water
1 1/4 tsp. active dry yeast
1/2 c. sugar
1/3 c. shortening, melted

Linda Marcussen
2 eggs (at room temperature)
2 tsp. salt
9 - 10 c. flour

About 6 o'clock in the evening (or 4 to 5 hours before going
to bed) make the bread dough. Combine the first 6 ingredients
in large mixing bowl. Gradually stir in flour to make a stiff
dough. Knead on floured surface until smooth and satiny, 8 to
10 minutes. Cover; let stand at room temperature 2 hours.
Punch down dough. Let rise another hour and punch down. Let
rise again. Before going to bed, divide dough into thirds and
shape as directed below. Cover; let rise at room temperature
overnight, 8 to 10 hours. The product should rise until very
light and more than doubled in size. Bake at 375 o for 25 to 35
minutes, or until golden brown.
Cinnamon Rolls - Melt 1/4 cup butter. Brush 13x9 inch
pan with half the butter. Roll out 1/3 of dough to a 15x10 inch
rectangle on floured surface. Brush with remaining butter.
Sprinkle with:
1/3 c. white sugar
1 1/2 tsp. cinnamon

1/3 c. brown sugar

Pan Rolls - Divide 1/3 of dough into 20 pieces. Shape into
rolls. Place in greased 13x9 inch pan. Cover; let rise overnight.
Bake at 375 o for 25 to 30 minutes.

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•
i

Cinnamon Raisin Loaf - Roll out 1/3 of dough on floured
surface to a 15x7 inch rectangle. Sprinkle with 2 tablespoons
sugar, generously with cinnamon and 1/2 cup raisins. Roll up,
starting with 7 inch side; seal ends. Place in well greased
9x5x3 inch or 1 Ox5x3 inch pan. Brush with soft or melted
butter; sprinkle with sugar-cinnamon. (If smaller pan is used,
make 2 loaves. ) Cover by slipping into large plastic bag. Let
rise overnight. Bake at 375o for 30 to 35 minutes .
Dell Rasinskis

RAISED DOUGHNUTS
1 egg,
1/4 c.
1/2 c.
1 tsp.

beaten
sugar
shortening
salt

5 c. flour
2 yeast cakes
2 c. lukewarm milk

Cream sugar and shortening and add egg. Then add to
remaining ingredients. Let rise 40 minutes, cut and let rise
double. Fry in 360 o fat.
PASTRIES
Dell Rasinskis

SOUR CREAM PIE
1 c. chopped raisins
1 c. sugar
3 egg yolks

1 c. sour cream

Pinch of salt
1 tsp. cinnamon

Meringue:
3 egg whites
3/8 tsp. salt

9 Tbsp. sugar

Roll up, starting with 15 inch side. Cut into 15 (1 inch)
pieces. Place cut side down in prepared pan. Cover; let rise
overnight. (If your pan has a cover, use this, or slip into a
large plastic bag.) Bake at 375 o for 25 to 30 minuteS'.

Mix first 6 ingredients and put into a rich pie crust. Bake
at 350° until done, about 35 to 40 minutes. Beat egg whites,
salt and sugar for meringue. Spread on top of pie and brown.

66

957-79

67

4 c. flour, sifted
1 c. shortening

~

Edith Oetting

PASTRY ROLLS

FOOLPROOF CRUST

••
•
•
•
•

1/2 c. sugar
1/2 tsp. salt

4 c. flour (not instant or
self-rising)
1 Tbsp. sugar
2 tsp. salt
1/2 c. water

I

Add:
1 c. milk, scalded and
cooled

1 yeast cake, dissolved in milk

2 eggs, beaten

Mix well and place in refrigerator overnight. In morning,
divide into 2 pieces. Roll out about 14 inches. Cut into 16
wedges. Spread with butter and sprinkle with cinnamon and
sugar. Roll toward center. Let rise until light and bake 20
minutes at 375 o. Frost with powdered sugar frosting •
GREAT PASTRY
1lb. lard
5 c. flour
1 Tbsp. salt

Edith Oetting
1/4 tsp. soda
1 egg
1 Tbsp. white vinegar

Cut together lard and sifted dry ingredients. Beat egg
slightly. Add vinegar and water to make 1 cup. Blend with
flour, using hands. Makes 5 crusts. I make individual balls
and freeze until ready to use.
HERMIE'S NEVER FAIL PIE CRUST
Sift together:
5 c. flour
1 tsp. baking powder
Cut in 2 cups shortening.
2 Tbsp. vinegar
1 egg

Lori Anderson
1 3/4 c. shortening (not
margarine}
1 Tbsp. vinegar
1large egg

In large bowl, stir together with a fork, flour, sugar and
salt. Cut in shortening until crumbly. In small bowl, beat
together water, vinegar and egg. Add to flour mixture and
stir until all ingredients are moistened. Divide in 5 portions.
Shape in flat round patties in waxed paper and chill at least
1/2 hour. (Don't use lard.)
Judy Maison

FRENCH APPLE PIE
(Pastry for 9 inch (1 crust) pie.)
3/4
1/4
1/2
1/2

c. sugar
c. flour
tsp. nutmeg
tsp. cinnamon

Dash of salt
6 c. thinly sliced pared apples
(about 5 medium)

Preheat oven to 425 °, Prepare pastry. Stir together sugar,
flour, cinnamon, nutmeg and salt; mix lightly with apples. Pour
into the pastry lined pan and sprinkle with Crumb Topping
(recipe below). Cover the edge with a 2 to 3 inch strip of
aluminum foil to prevent excessive browning. Remove foil
for last 15 minutes of baking. Bake 40 minutes. If topping is
browning too quickly, cover with foil for the last 15 minutes.

Sue Milligan

2 tsp. salt
2 Tbsp. sugar

Crumb Topping - Mix with a fork until crumbly:
1 c. flour
1/2 c. brown sugar, packed

Mix together:
1/2 c. water

APPLE. GEORGETTE
Combine liquid with flour mixture. Roll out. Makes 3
double crust 9 inch pies. May be stored in refrigerator 3
weeks in plastic wrap.

1/2 c. firm butter or margarine

Mrs. Dorothy Koch

Crust:

I

2 1/2 c. flour
1 c. shortening
1 Tbsp. sugar

~I

1/2 tsp. salt
2 egg yolks plus enough milk to
make 2/3 c.

I

l

.

68
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-

957-79
···-

~n~·
'

oL lJ'(,.(_

Filling:
4 c. apples, sliced
1 c. sugar

•
•
•
•
••
•
•..
•
•
•

1 tsp. cinnamon
2 egg whites

I

Mix as for pie crust. Divide dough in half. Roll out one
half and line 9x13 inch cake pan. Peel and slice apples and
arrange on crust. Mix sugar and cinnamon and sprinkle over
apples. Roll out other half of dough; put over apples. Whip
egg whites and spread over crust before baking. Bake at 350°
for 25 to 30 minutes. Make a powdered sugar icing and drizzle
over top while still warm.
PECAN PIE

'

Barbara Lowry

Make dough for single pie crust.
4 eggs
1/4 c. soft butter
1 tsp. vanilla

3/4 c. water
1 lb. light brown sugar
Pecan halves

!

Line a 9 inch glass pie plate with dough. Beat eggs until
frothy and set aside. Combine sugar and water in 2 quart
saucepan. Place over medium heat and stir until sugar
di~solves. Br~ng to full boil and cook for 3 minutes. Gradually
stlr hot syrup mto eggs. Blend butter and vanilla into mixture
Pour into pastry shell and arrange pecans on the top. Bake at·
350 o for 1 hour or until set.
IMPOSSIBLE PIE
4 eggs
1/2 c. Bisquick
1/2 c. sugar
1 tsp. vanilla

2 c. milk

3/4 c. sugar
1/2 c. Bisquick
1/2 stick butter, cut up

Ruth Morton
3 eggs
1 tsp. vanilla
1 c. coconut

Mix together for 2 minutes. Pour into buttered pie pan.
Bake at 350 o for 40 minutes. Toothpick comes out clean when
done. Crust forms by itself. Double recipe for a 9x13 inch
cake pan •
Marilyn Robinson

APPLE SLICES
Mix together:
2 c. flour

1 tsp. salt

Cut in 2/3 cups lard. Add:
1 egg yolk, slightly beaten

1/2 c. milk

Split in 2 portions and roll out.
of 10x13 inch pan.

Place 1 portion in bottom

'

Mary Prange
3 Tbsp. margarine
1/2 c. coconut (optional)
2 c. milk

. Put all ingredients in blender. Blend for 1/2 minute at
h1?h speed. Pour into greased 9 inch pie pan and bake 25 to 30
mmutes at 3 50 o.

'

I

70

COCONUT PIE

..

~

Filling:
5 c. apples
1 c. sugar

2 Tbsp. flour

Mix together and spread in pan. Dot with 1 tablespoon
butter. Place top crust on then brush with 1 egg white, slightly
beaten. Bake 45 minutes at 375 o. Cool. Frost.
GRANDMA BANET'S PUMPKIN PIE
4 eggs
1 tsp. cinnamon

1 tsp. nutmeg
1 heaping c. sugar

Lois Dowell

1 pt. sweet milk
1 large can pumpkin
1 pinch salt
1 pinch ginger

Mix eggs, cinnamon, nutmeg, salt, ginger and sugar. Add
milk and pumpkin. Pour into unbaked pie shells. Bake 45 minutes to 1 hour in slow oven (325 °), Makes 3 (8 inch) or 2 (9 inch)
pies.
957-79

STRAWBERRY PIE
1 (16 oz.) pkg. frozen straw-

berries, almost thawed
2 egg whites
3/4 c. sugar

Grandma Malinda Spiegelberg
1 Tbsp. lemon juice
1 c. whipping cream, whipped
2 graham cracker crusts

Add egg whites, sugar and lemon juice to strawberries in
large electric mixer bowL Beat at least 15 minutes on high
speed. Fold in whipped cream. Pour into 2 graham cracker
crusts. Freeze. Take out of freezer a few minutes before
serving.
Graham Cracker Crust- Crush 16 graham crackers. Add:
1/3 c. melted butter

1/3 c. sugar

Mix and press into pie tin, saving a few crumbs for top of
pie.
RHUBARB CUSTARD PIE
1 c. sugar
3 Tbsp. flour

Mrs. Dorothy Koch
1 Tbsp. butter
2 eggs, beaten

Beat until smooth, above ingredients and pour over 3 cups
rhubarb in 9 inch pastry. Bake at 450 o for 10 minutes. Reduce
heat to 350 o for 30 minutes more.
RHUBARB PIE
2 eggs, well beaten
1 c. sugar
2 c. finely sliced rhubarb

Gladys Brown
1 c. graham cracker crumbs
2 Tbsp. melted butter or oleo

Salt

Combine sugar and eggs, add rhubarb, crumbs, butter and
salt. Mix thoroughly. Pour into a 9 inch pastry lined pie pan.
Cover with top crust. Bake in 425 o oven for 40 to 45 minutes.

IIIII

•
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•
•

HANDY CHART Of KITCHEN MATH
(Size of Pans and Baking Dishes)

CAKE

Cooking need never become a crisis, when you use our handy charts. Need a 4 or 6·cup baking
dish? Will your fancy mold be the right size for the recipe? See below for the answers.

COMMON KITCHEN PANS TO USE AS CASSEROLES
WHEN THE RECIPE CALLS FOR:
4-cup baking dish:
9-inch pie plate
8x 1%-inch layer cake pan-C
7 3/8 x 3 5/8 x 2%-inch loaf pan-A

8-cup baking dish:
8x8x2-inch square pan-0
11x7x1'12·inch baking pan
9x5x3-inch loaf pan-A
10-cup baking dish:
9x9x2-inch square pan-0
11%x7Yzx1%-inch baking pan
15x 10x1-inch jelly-roll pan
12 cups
15 cups
19 cups

Tube Pans:
7%x3-inch "Sundt" tube pan-K
9x3Yz-inch fancy tube or "Sundt" pan J or K
9x3Yz-inch angel cake pan-1
10x37'4·inch "Bundt" or "Crownburst" pan-K
9x3%-inch fancy tube mold-J
10x4-inch fancy tube mold (Kugelhupf)-J
10x4-inch angel cake pan-1

·(~

~

1/2 pt. whipping cream
1 tsp. vanilla
1 small can crushed pineapple,
drained dry

APPLE WALNUT CAKE

TOTAL VOLUME OF VARIOUS SPECIAL BAKING PANS

Melon Mold:
7x5%x4-inch mold-H

1/2 lb. vanilla wafers or
butter cookies, crushed
1/2 c. butter
1 1/2 c. powdered sugar
2 eggs, unbeaten

Mrs. Dorothy Koch

Grind or roll cookies into crumbs. Put half of them in the
bottom of an 8x12 inch pan. Cream butter and sugar. Add eggs,
1 at a time, and beat until firm and fluffy, about 10 minutes. Add
vanilla. Beat until blended. Pour mixture over crumbs. Whip
cream; add pineapple and pour over first mixture. Cover with
rest of the crumbs and put in the icebox overnight.

6-cup baking dish:
8 or 9x1Yz-inch layer cake pan-C
10-inch pie plate
8'12 x 3 5/8 x 2 5/8 inch loaf pan-A

12-cup baking dish and over:
13Yzx8Yzx2-inch glass baking pan
13x9x2-inch metal baking pan
14x10%x2Y,·inch roasting pan

PINEAPPLE ICEBOX CAKE

6 cups
9
12
12
12
16
18

cups
cups
cups
cups
cups
cups

6 cups

Spring-Form Pans:
8x3-inch pan-B
9x3-inch pan-B

12 cups
16 cups

Ring Molds:
8%x2Y.-inch mold-E
9Y.x2%-inch mold-E

4% cups
8 cups

Charlotte Mold:
6x4%-inch mold-G

7'12 cups

Brioche Pan:
9'12x3%-inch pan-F

8 cups

4 c. chopped, unpeeled
apples
3 eggs
2 c. sugar
2/3 c. vegetable oil
2 1/4 c. sifted flour
2 1/2 tsp. baking powder

Mrs. Viola Oldenburg
3/4 c. chopped walnuts or
hickory nuts
2 tsp. vanilla
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt

Combine apples, unpeeled, and sugar and let them stand.
Beat eggs slightly and beat in oil and vanilla. Sift dry ingredients
together. Stir in walnuts. Combine egg mixture, apples and
dry ingredients and pour into a greased and floured 13x9x2 inch
cake pan. Bake at 350° about 1 hour. Let stand to cool, then
frost with Lemon Butter Frosting, below.
Frosting:
4 Tbsp. butter
3 c. powdered sugar

2 Tbsp. lemon juice
1/2 Tbsp. cold water

Mix well and beat until creamy.

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957-79

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Sophie Frank

POUND CAKE
8 eggs
1 c. sugar

1 lb. butter
2 more c. sugar

2 tsp. vanilla
2 tsp. almond extract
1/3 c. bourbon
3 c. flour

Separate eggs. Beat whites. Add 1 cup sugar and 1 pound
butter. Beat then add 2 more cups sugar. Beat. Add egg
yolks, vanilla, almond extract, bourbon and flour. Put in a
9x5 inch loaf pan. Bake 1 1/2 hours in a 350° oven.
SOUR CREAM POUND CAKE
1/2 lb. butter or margarine
2 c. sugar
4 eggs
3 c. flour
1 tsp. baking powder
1/2 tsp. baking soda

Shirley Wertheim
1/2 pt. sour cream or sour
half & half
1/3 c. milk
1 tsp. vanilla
Pinch of salt

Cream butter or margarine well. Add sugar slowly and
beat well after each addition. Add eggs, 1 at a time. Beat
well after each. Sift dry ingredients. Add to egg mixture
alternately with sour cream and milk. Add vanilla and mix.
Bake in greased tube pan for 1 hour at 350°, Let cool10
minutes and remove from pan. Put powdered sugar on top
or frosting. To make marble pound cake, add a little cocoa
to some of the dough. Swirl over dough in cake pan.

•

Frosting:
6 Tbsp. butter
4 Tbsp. cream

Let cake cool 5 minutes, then spread mixture on top.
in hot oven till brown.
PINEAPPLE UPSIDE DOWN CAKE
(Microwave recipe)
2 Tbsp. butter or margarine
1 (8 oz.) can sliced pineapple
1/2 c. dark brown sugar

3
1
1
1

eggs
c. sugar
c. flour
tsp. baking powder

Dell Rasinskis
1/4 tsp. salt
1/2 c. milk
1 Tbsp. butter
1 tsp. vanilla

Lightly beat eggs. Add sugar. Add sifted dry ingredients
and mix well. Heat the milk and butter to boiling point, then
add to the flour mixture. Add vanilla and mix well (don't
overheat or underbeat). Bake 30 to 40 minutes at 350° in a
9xl3 inch pan.

Put

Vicki Christensen

1 (9 1/2 oz. ) yellow cake mix
1 egg

Melt butter or margarine in glass 8 or 9 inch casserole for
45 seconds. Blend in brown sugar and pack evenly on bottom
of dish. Drain pineapple juice into 1/2 cup measure. Arrange
pineapple slices on brown sugar mixture. Prepare cake mix
as directed only use pineapple juice instead of water. Pour
batter over pineapples. Cut through with knife to eliminate
air bubbles. Bake 7 minutes and turn 1/4 turn every 1 or 2
minutes. If using an 8 inch dish, bake the extra batter in
1 or 2 custard cups or muffin pans.
RHUBARB CAKE
1/2 c. shortening
1 c. brown sugar

LAZY DAISY CAKE

10 Tbsp. brown sugar
1 c. coconut or nuts

1/2 c. white sugar
1 egg
2 c. flour

Linnea Rasch, Sophie Frank
1 c. buttermilk or sour milk
1 1/2 c. chopped rhubarb
1 tsp. baking soda

1/2 tsp. salt
1 tsp. vanilla

Topping:
1/2 c. white sugar
1 tsp. Cinnamon

1/2 c. nuts

Cream shortening, sugar and egg. Add the rest of the
ingredients and stir well with a spoon (do not use an electric
mixer). Pour into a 9xl3 inch greased pan. Sprinkle with
topping. Bake at 325 o for 50 minutes.

74
i)
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v

[7

TOMATO SOUP CAKE
1 c. sugar
1/2 c. shortening
1 egg
1 can tomato soup
1 3/4 c. flour
1 tsp. baking soda (scant)

Sophie Frank,
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1 c. raisins and chopped nuts

Mix all ingredients by hand. Bake in 350 o oven for 30 to
40 minutes. Use approximately a 10 inch greased pan. It is
good with frosting below or without any frosting.
1 pkg. cream cheese
1 1/2 c. powdered sugar

1 tsp. vanilla
Orange juice

Blend together with enough orange juice to make the right
consistency.
Osa Herreid

BISHOP CAKE
1 c. Crisco
1 1/2 c. sugar

2 eggs
1/4 c. or 2 oz. red food
coloring

1
1
2
1
1

tsp. vanilla
c. buttermilk
1/4 c. cake flour
tsp. salt
tsp. baking soda

Cream Crisco and sugar together. Beat in eggs. Next add
red food coloring and buttermilk. Combine dry ingredient~,
then add to the mixture. Bake in 350 o oven for 30 to 35 mmutes.
Use a 9x13 inch pan.

1 tsp. vanilla
1 c. milk

3 1/2 Tbsp. flour

Beat butter and Crisco together. Add sugar and vanilla and
beat well. Cook milk and flour until thick. Cool, then add to
sugar mixture.

76

3/4 c. egg whites (about 6)
2 3/4 c. sifted flour
3 tsp. baking powder

1/2 tsp. salt
1 1/2 c. sugar

Robin Taylor

3/4 c. soft margarine or butter
1 tsp. vanilla

1/2 tsp. almond extract
1 c. milk

Warm egg whites to room temperature. Preheat oven to
Grease well and flour 2 (8 x 1 1/2 inch) layer cake pans
or 1 (13x9x2 inch) pan. Sift flour, baking powder and salt.
Set aside. At high speed, beat whites until foamy. Gradually
add 1/2 cup sugar, beating well after each addition. Beat until
soft peaks form when beater is raised. Set aside. In large bowl
at high speed, cream butter with the rest of sugar and extracts
until light and fluffy. At low speed, beat in flour mixture in
fourths alternately with milk in thirds, beginning and ending
with flour. Beat in eggs at low speed until batter is smooth.
Pour into prepared pans. Bake small pans for 25 to 30 minutes;
larger pan for 35 to 40 minutes or until surface springs back.
Cool in pans for 10 minutes. Remove from pans and cool
completely.
350 o.

Filling and topping - After cake is cooled, slice oblong cake
through middle to make 2 (13x9 inch) layers. Prepare large
package of cooked vanilla pudding according to package directions.
Cool to lukewarm. Spread over 1 layer. Top with second layer.
Spread strawberry jam over this layer. Top with a large container of thawed whipped topping mixed with 1/2 to 3/4 cups
powdered sugar for stiffness. Decorate with colored sugar, if
desired. Refrigerate.
DEVILS FOOD CAKE

Frosting:
1/2 c. butter
1/2 c. Crisco
·1 1/2 c. sugar

. BUDDY'S FAVORITE WHITE CAKE

1/4 c. butter
2 eggs
1/2 c. thick sour cream
1/2 tsp. baking soda
1 c. sifted cake flour

Daphne Loftus
1 c. white sugar
1/4 tsp. salt
1 tsp. vanilla
2 sq. unsweetened chocolate

Cream sugar and butter. Beat in eggs, 1 at a time. Add
baking soda to sour cream, then stir into mixture. Add sifted

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dry ingredients. Cut up and melt chocolate. Pour chocolate
into a cup, then fill with boiling water to the 1/2 cup mark.
Let stand 1 minute, then beat with a fork until thick and add
to the first part. Bake in an 8x10 inch pan for 35 minutes at
3 50 o. Use butter cream frosting.
CHOCOLATE SHEET CAKE
2 c. flour
2 c. sugar
8 Tbsp. margarine
4 Tbsp. cocoa
1/2 c. Crisco

1 c. water
1/2 c. buttermilk
2 slightly beaten eggs
1 tsp. vanilla
1 tsp. baking soda

Frosting:
1 lb. powdered sugar
1 tsp. vanilla

Melt margarine, cocoa and milk. Add powdered sugar and
vanilla. Mix and heat, but do not boil. Add 1 cup nuts, if
desired. Frost cake while warm.
Zona Sattersten

APPLE CAKE
2 c. sugar
1/2 c. butter
2 eggs
1/2 c. nuts
4 c. peeled apples

1/2 c. sugar
1/2 c. brown sugar

1/2 c. melted butter
1/2 c. light cream

Mix and cook to boiling. Serve warm over the cake and
top with Cool Whip.

Glenda Paschke

Sift flour and sugar together. In a saucepan, bring to a
boil the margarine, cocoa, Crisco and water. Pour over the
flour mixture and stir well. In a cup, mix together the
buttermilk, eggs, vanilla and soda, then add to the cake mixture. Mix well and pour in an llx17 inch greased pan. Bake
15 to 18 minutes at 400 o.

1 stick margarine
4 Tbsp. cocoa
6 Tbsp. milk

Topping:

2 c. flour
2 tsp. soda

1 tsp. nutmeg
1 tsp. cinnamon

Cream butter and sugar; add eggs. Sift dry ingredients and
add to the above. Add chopped apples and nuts. Bake at 350°
for 45 minutes in a 9x13 inch pan.

CHOCOLATE CURL CAKE

Pam Payson

Bake white cake mix in 2 layer pans, 8 or 9 x 1 1/2 inches
as directed on package except fold 2 squares (1 ounce each)
unsweetened chocolate, coarsely shaved, into batter. Fill
layers with dark chocolate filling. Prepare fluffy white frosting
mix as directed on package. Frost- sides and top of cake.
Sprinkle shaved chocolate on top.
Dark chocolate filling:
1 c. sugar
1/3 c. light cream
2 Tbsp. butter or margarine

2 sq. (1 oz. each) unsweetened

chocolate, cut up
2 egg yolks, beaten

In medium saucepan, mix sugar, cream, butter or chocolate.Cook over medium heat, stirring constantly, until chocolate
and butter are melted. Stir at least half of hot mixture into egg
yolks; stir into remaining hot mixture in saucepan. Heat to
boiling, stirring constantly. Boil and stir 1 minute. Remove
from heat; cool completely. To make chocolate swirl, use
vegetable parer to cut off thin slices. Use slightly warm
chocolate.
CHERRY CAKE

Barbara Milligan

Mix together:
1 pkg. white cake mix

1 stick soft margarine

Pack in bottom of 9xl3 inch pan for crust. Pour 2 cans
cherry pie filling on crust and spread evenly. Mix together:
1 egg

1/2 c. sugar

1 pt. sour cream

79

78

vI '

Beat all ingredients well (it will be runny). Pour on top -oi --------.llllllllllli11"'1'1!1111"cherry mixture. Bake at 350° for approximately 45 minutes.
PINEAPPLE ICEBOX CAKE
1/2 lb. vanilla wafers or
butter cookies, crushed
1/2 c. butter (cold)
1 1/2 c. powdered sugar
2 eggs, unbeaten

Dorothy Koch
1/2 pt. whipping cream
1 tsp. vanilla
1 small can crushed pineapple,
drained well

Grind or roll cookies into crumbs. Put half of them in the
bottom of an 8xl2 inch pan. Cream butter and sugar. Add eggs,
1 at a time, and beat until firm and fluffy, about 10 minutes.
Add vanilla. Beat until blended. Pour mixture over crumbs.
Whip cream, add pineapple and pour over first mixture. Cover
with the rest of the crumbs and put in the icebox overnight.
PECAN UPSIDE DOWN CAKE
1 lb. margarine
1 lb. sugar
6 eggs

Dell Rasinskis
3 c. cake flour
1/4 tsp. salt
1 tsp. baking powder

Cream margarine and sugar. Add eggs, 1 at a time. Add
dry ingredients and beat well. In a tube pan, break up 2 cups
pecans and line the bottom of a greased pan. Pour in the cake
mixture. Bake 1 hour at 350 o.

c. Wesson oil
1/2 c. sugar
c. flour
c. buttermilk
oz. red food coloring

1
1
2
1

Tbsp. cocoa
tsp. vanilla
eggs, beaten
tsp. soda

Blend all ingredients well and bake in a greased 9x13 inch
pan at 350 o for 35 minutes. Goes well with chocolate frosting.

80

2 c. sifted cake flour
1/2 c. unsweetened cocoa
1/2 tsp. salt
1/2 c. shortening
1 c. sugar
2 eggs

Diane SpiEl"glel5er_g_
1/2 c. firmly packed brown
sugar
2 tsp. baking soda
1/2 c. milk
1 c. boiling water
1 tsp. vanilla

Combine flour, cocoa and salt. In mixing bowl, cream
shortening, add sugars. Beat until fluffy. Add eggs, 1 at a
time, beating after each addition. Dissolve baking soda in
milk. Add dry ingredients alternately with milk to batter;
mix well. Add boiling water and vanilla and beat until smooth.
(Batter will be thin.) Pour batter into prepared greased pans.
Use 2 (8 inch) round pans or 1 (9x13 inch) pan, Bake 45 to 50
minutes at 325 °.
HICKORY NUT CAKE
2 c. sugar

Dell Rasinskis

4 eggs

1 c. chopped nuts
2 1/2 c. sifted all purpose flour
1 tsp. baking soda

1 c. milk
1 tsp. vanilla

2 tsp. cream of tartar
1/4 tsp. salt

1 c. shortening

Sift dry ingredients together. Cream sugar and shortening,
add eggs, 1 at a time. Add vanilla and milk alternately with dry
ingredients. Beat well. Makes 3 (9 inch) layers. Bake at 300 o
for 30 or 40 minutes. Frost with French cream frosting.

Diane Pawlowski

RED VELVET CAKE
1
1
2
1
1

DEVILS FOOD CAKE

SHEET CHOCOLATE CAKE
2
2
1
1
1

c. flour
c. sugar
tsp. soda
tsp. vanilla
c. buttermilk

Mrs. Herbert Peterson
2
2
4
1

eggs
sticks butter
Tbsp. cocoa
c. water

Sift flour, sugar and soda in large bowl. Add vanilla,
buttermilk and eggs. Mix well. In saucepan, melt butter,

957-79

81

cocoa and water. Bring to a hard boil. Add to first mixtm·e-an.:.-d:::,-~---~~~~r
mix well. It doesn't have to be cooled. Bake 20 to 25 minutes
in a 10x15x1 inch greased pan at 400°,
CHOCOLATE CHEESE DREAM CUPCAKES
1 c. (8 oz.) cream cheese
1 unbeaten egg

1/2 c. sugar
1/8 tsp. salt
1 c. (6 oz.) chocolate chips
(semi -sweet)
1 1/2 c. flour
1 c. sugar

Angeline Bove

1/4 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. water
1/2 c. vegetable oil
1 Tbsp. vinegar
1 tsp. vanilla

STRAWBERRY-GLAZED CHEESECAKE

Lori Anderson

Crust:
1 3/4 c. fine graham cracker
crumbs (about 20 crackers)
1/4 c. finely chopped walnuts

r
'

1/2 tsp. cinnamon

1/2 c. butter or margarine,
melted

Filling:
3 well beaten eggs
2 (8 oz.) pkg. cream cheese,

softened
1 c. sugar

1/4 tsp. salt
2 tsp. vanilla
1/2 tsp. almond extract
3 c. dairy sour cream

Glaze:
Combine cream cheese, egg, 1/2 cup sugar and 1/8 teaspoon
salt in mixing bowl. Beat well. Stir in 1 cup semi-sweet
chocolate chips. Set aside. Sift together in mixing bowl, the
flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt.
Add the water, vegetable oil, vinegar and vanilla. Beat until
well combined. Fill muffin cups (paper cups) 1/3 full with
chocolate batter. Top each with a heaping teaspoonful of cream
cheese mixture. Bake at 350 o for 35 minutes. Makes about 20
cupcakes.
CHEESE CAKE

Rose Ann Comaroto

Crust - 1 baked 9 inch pastry shell, cooled, or 1 (9 inch)
graham cracker crust.
Filling:
1 (8 oz.) pkg. cream cheese,

softened
1 can sweetened condensed
milk

1/2 c. reconstituted lemon
juice
1 tsp. vanilla extract

1 pt. fresh strawberries
3/4 c. water
2 Tbsp. cornstarch

I

1/2 c. sugar
Red food coloring

Thoroughly mix ingredients for crust. Press on bottom and
sides of 9 inch spring form pan. Sides should be about 1 3/4
inches high. Combine eggs, cream cheese, sugar, salt, vanilla
and almond extract; beat till smooth. Blend in sour cream. Poup
into crumb crust. Bake in a moderate oven (375 °) about 35 min..:.
utes or just till set. Cool. Chill thoroughly about 4 to 5 hours
(filling will be soft).
For glaze - Crush 1 cup of the strawberries; add water and
cook 2 minutes; put through a sieve. Mix cornstarch with sugar.
Slowly stir in hot berry mixture. Bring to boiling, stirring
constantly. Cook and stir till mixture is thick and clear. (Add
a few drops red coloring.) Cool. Place berries on cake and
pour glaze over. Chill 2 hours. Makes 10 servings.
CARROT CAKE

In medium bowl, beat softened cheese until light and fluffy.
Gradually stir in sweetened condensed milk until thoroughly
blended. Stir in lemon juice and vanilla. Turn into crust.
Refrigerate 2 to 3 hours.

1
2
4
2
2

1/2 c. salad oil

82

957-79

1/4 c. sugar

eggs
c. flour
tsp. baking powder

Mary Lucas
2
1
2
3
1

tsp. baking soda
tsp. salt
1/2 tsp. cinnamon
c. grated carrots
c. chopped nuts (optional)

83

1. Blend oil and sugar, 2. Add eggs, 1 at a time, beating
well after each. 3. Sift all dry ingredients together. 4. Add
to sugar mixture. 5. Add carrots and nuts, mix well. 6. Bake
in well greased Bundt pan at 300 o for 1 hour or till done.

CAKE THAT NEVER LASTS
c. flour
tsp. baking soda
tsp. cinnamon
c. sugar
1 tsp. salt
3
1
1
2

Kathy Blasius
1
8
1
3
2

1/4 c. oil
oz. crushed pineapple
1/2 tsp. vanilla
eggs
c. diced bananas

Sift together flour, soda, cinnamon, salt and sugar.
bananas and mix with dry ingredients. Add oil, vanilla,
and pineapple. Stir to blend -do not beat or use mixer.
in greased and floured 9 inch tube pan. Bake at 350° for
and 20 minutes. Set aside to cool in pan, then remove.
HOT FUDGE PUDDING CAKE

Dice
eggs
Place
1 hour

Lori Anderson

Preheat oven to 350°. Stir together in bowl:
1 c. flour
3/4 c. sugar
2 tsp. baking powder

1/4 tsp. salt
2 Tbsp. cocoa

CHEEtil!:

CAK!!:

1 c. chopped nuts

Spread in a square greased pan, 9 x 9 x 1 3/4 inches.
Blend in smal.l bowl:

Dorothy Koch

Crust:
20 sq. graham crackers,
crushed

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

Filling:
1 lb. cream cheese
1/3 c. sugar

3 eggs
1/2 tsp. vanilla

Topping:
1 c. sour cream
1/4 c. sugar

1/2 tsp. vanilla

Mix crust ingredients and press into a 9 inch round or 8 inch
square pan. Blend all filling ingredients an~ pour int? ~an.
Bake for 20 minutes at 375 o. Cool for 20 mmutes (th1s 1s
important). Cream topping ingredients. Put on top and bake for
10 minutes more.
JELLO CHEESE CAKE

Mrs. Herbert Peterson

Crust:
30 graham crackers,
crushed

Stir in:

1/2 c. milk
2 Tbsp. vegetable oil

~CRE.AM

1 Tbsp. sugar
4 Tbsp. butter, melted

Filling:
1 pkg. lemon jello
1 c. boiling water
1 (8 oz.) pkg. cream cheese

1 c. sugar
2 tsp. vanilla

1 pt. whipping cream

Sprinkle this mixture over top of batter. Pour over all,
1 3/4 cup hot water. Bake 45 minutes. Serve warm or cold
with Cool Whip or ice cream. Makes 9 servings.

Dissolve 1 package jello in 1 cup boiling water. Let set to
cool and partly congeal. Combine crust ingredients until crumbly.
Line a 10xl5x1 inch pan with the crust mixture. Cream sugar, .
vanilla and cream cheese very well. Then add jello mixture; let
stand, Whip 1 pint of whipping cream. Add to filling mixture
and beat until well mixed. Pour in crust lined pan. Sprinkle top
with some crushed graham cracker mixture. Refrigerate several
hours or overnight.

84

957-79

1 c. brown sugar, packed

1/4 c. cocoa

85

I

l

PINEAPPLE CHEESE CAKE
1 2/3 c. graham cracker

crumbs
3/4 c. sugar
5 Tbsp. melted butter
4 (3 oz.) pkg. cream cheese,
softened

Linda Marcussen
1/2 tsp. vanilla
1/8 tsp. salt
2 eggs
1 (1 lb. 4 oz.) can crushed
pineapple, well drained
1 c. sour cream

Combine crumbs, 1/4 cup sugar and butter, mixing well.
Reserve 1/2 cup for garnish. Press remainder into bottom and
sides of a 9 inch layer cake pan with removable bottom (or use
a 9 inch spring form pan) and shape crumb mixture about 1 1/2
inches up sides of pan. Bake in 375° oven for about 5 minutes.
Me~nwhile, soften ch~ese a~d blend in remaining 1/2 cup sugar,
vamlla and salt, beatmg until smooth. Beat in eggs, 1 at a
time. Stir drained pineapple into cheese mixture. Turn into
baked crust. Bake 25 minutes longer. Cool thoroughly • then
spread sour cream on top. Garnish with crumbs. Serves 8 to
10.
Iva Hart

CRAZY CAKE
1 c. sugar
1 egg
1/2 c. milk
1/2 c. cocoa
1/2 c. shortening
1/2 tsp. salt

1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. vanilla
1 1/2 c. flour
1/2 c. boiling water

Put into mixing bowl in order given. Do not stir until boiling
water is added. Then beat for 3 minutes. Put in greased tube
cake pan. Bake in 325 o oven for 30 minutes.
COOKIES
PECAN BUTTER BALLS
1/2 c. margarine
2 Tbsp. sugar
1 tsp. vanilla

86

Barbara Milligan
1 c. flour
1 c. chopped pecans

Mix butter, sugar andvaniHa together thoroughly. AI
and pecans. Roll into small balls and bake at 350° until a
brown. Roll in powdered sugar while warm.
CANDY CANE COOKIES
1/2 c. butter or margarine,
softened
1/2 c. shortening
1 c. powdered sugar
1 egg

ef

Janice Payson
1 1/2 tsp. almond extract
1 tsp. vanilla
2 1/2 c. flour
1 tsp. salt
1/2 tsp. red food coloring

Heat oven to 37 5o. Mix thoroughly butter, shortening,
powdered sugar, egg and flavoring. Blend in flour and salt.
_ Divide dQugh in hfl.lf, blend food coloring into one half. Sha}>f'l
1 teaspoon dough from each half into 4 inch rope. For smooth
even rope, roll them back and forth on lightly floured board.
Place ropes side by side. Press together lightly and twist.
Complete cookies, 1 at a time. Place on ungreased baking
sheet. Curve top of cookie down to form handle of cane. Bake
about 9 minutes or until set and very light brown. If you wish,
mix 1/2 cup crushed peppermint candy and 1/2 cup granulated
sugar. Immediately sprinkle cookies with candy mixture.
Remove from cookie sheet. Makes about 4 dozen cookies.
POTATO CHIP COOKIES
1
1
1
2
2

c. white sugar
c. brown sugar
c. margarine
eggs
tsp. vanilla

Sophie Frank
2 c. flour
1 tsp. soda
1 c. nuts
1 c. crushed potato chips
1/4 tsp. nutmeg

Mix all ingredients. Chill dough 1 hour before baking. Drop
by teaspoonfuls onto ungreased cookie sheet. Bake 10 to 15
minutes in moderate oven.
SUGAR COOKIES
1
1
1
3

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

Kathy Blasius
3 1/2 c. sifted all purpose flour
2 tsp. cream· of tartar
1 tsp. soda
1/2 tsp. salt

s1

957-79

IL l\

I

-_j

I.

r
Cream butter and vanilla. Add sugar gradually, creaming
till light and fluffy. Add eggs, 1 at a time, beating after each
addition. Sift dry ingredients together. Add gradually to
creamed mixture. Chill 3 to 4 hours. Roll on well floured
surface to 1/8 to 1/4 inch. Cut in desired shapes. Bake on
ungreased cookie sheets in moderate oven (375 °) 6 to 8 minutes.
Cool slightly on cookie sheet; remove to rack and finish cooling.
Makes about 8 dozen cookies.
THUMBPRINT COOKIES
1/2 c. butter or margarine,
softened
1/4 c. shortening
:J./4 c. brown sugar, packed
1 egg, separated

Chris Payson
3/4 c. finely chopped nuts
1/2 tsp. vanilla
1 c. flour
1/4 tsp, salt
Jelly

Heat oven to 350 o. Mix thoroughly the butter, shortening,
sugar, egg yolk and vanilla. Work in flour and salt until dough
holds together. Shape dough by teaspoonfuls into 1 inch balls.
Beat egg white slightly. Dip each dough ball into egg white,
roll in nuts. Place 1 inch apart on ungreased baking sheet;
press thumb deeply in center of each. Bake about 10 minutes
or until light brown. Immediately remove from baking sheet.
Cool; fill thumbprint with jelly. Makes about 3 dozen cookies.

ACORN COOKIES
1 c. melted butter or

margarine
3/4 c. brown sugar, firmly
packed
1 c. finely chopped nutmeats
1/2 tsp. baking powder

Doris Shotliff
1 tsp. vanilla
2 3/4 c, sifted, all purpose
flour
1 c. (6 oz. pkg.) semi-sweet
chocolate chips

Combine first 6 ingredients and form into shape on teaspoon.
Bake on ungreased cookie sheet at 375 o for 15 minutes or until
golden brown. Melt chocolate chips. Cool and dip large end
of cookie in melted chocolate and then in finely ground nutmeats.
Mrs. S. Reynolds

KOLACHKY
1 lb. butter or margarine
1 lb. cream cheese

5 c. flour

Mix well and refrigerate several hours. Roll 1/8 inch
thick and cut into 3 to 4 inch squares. Drop teaspoon of
preserves or filling (such as Solo pastry filling) in center.
Bring up and pinch 4 corners together. Bake at 3 7 5o for 15
minutes. Dust with powdered sugar.
CRUNCHY PEANUT BUTTER COOKIES

POTATO CHIP COOKIES

2 c. sifted flour

1 lb. butter
1 c. sugar
2 tsp. vanilla

1/2 lb. (8 oz.) crushed potato
chips
3 1/2 c. flour

Cream butter, sugar and vanilla. Stir in potato chips and
flour. Mix by hand. Roll into small balls. Place on ungreased
cookie sheeL Press down twice with fork dipped in milk. Bake
for 12 minutes in preheated 350 o oven. When cool enough to
handle, sprinkle with powdered sugar. Makes 4 dozen very
crisp cookies,

88

Mrs. Dorothy Gandt

Grace Sherlin
1 tsp. baking soda
1/2 tsp. salt

3/4 c. shortening
1 c. sugar
1 c. rolled oats (uncooked)

1/2 c. brown sugar
2 eggs
3/4 c. crunchy style peanut
butter
1 tsp. vanilla

Heat oven to 37 5o. Sift together flour, soda and salt; set
aside. Beat shortening until creamy. Add sugars gradually,
beating until fluffy, Beat in eggs. Stir in peanut butter and
vanilla. Blend in sifted dry ingredients and oats. Form into
tiny balls (1 inch diameter); place on ungreased cooky sheets.
Press with back of fork to make crisscrosses. Bake in preheated oven (375 °) 8 to 10 minutes. Makes 5 1/2 dozen cookies.

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89

PEANUT BUTTER BALLS
1 c. peanut butter

1/2 c. brown sugar
1/4 c. flour

Julie Milligan
1/2 c. chocolate chips
White sugar

Mix the peanut butter, brown sugar and flour well. Stir in
the chocolate chips. Roll a spoonful into a small ball then roll
in the white sugar. Chill on waxed paper for a few hours.
PEANUT BUTTER COOKIES
1 3/4 c. sifted flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. chunk style peanut
butter

Gloria Brown
3/4 c. butter
1 egg
1/2 c. brown sugar, packed
1/2 c. granulated sugar ---

MONSTER COOKIES
3 eggs

1 c. brown sugar
1 c. white sugar
3/4 tsp. vanilla
3/4 tsp. corn syrup

Mrs. Viola Oldenburg
1 stick of margarine
1 1/2 c. peanut butter
4 1/2 c. dry oatmeal
1/2 c. chocolate chips
1/2 c. M & M's

2 tsp. soda

Mix all ingredients. Use ice cream scoop to put on
ungreased cookie sheet. Bake at 350° for 12 minutes. Makes
approximately 3 to 4 dozen.
CHOCOLATE NO BAKE COOKIES

c.

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

1

Judy Kelley

1/4 c. milk
1 1/2 c. oatmeal, uncooked
1/3 c. peanut butter
1/4 tsp. salt

Mix and sift flour, salt and soda. Cream peanut butter and
butter. Add sugar gradually and cream until light and fluffy.
Add egg and mix well. Add sifted dry ingredients. Drop by
teaspoonfuls on ungreased cookie sheet. Bake at 350° for 13
to 15 minutes.

Boil for 3 full minutes, sugar, milk, margarine, cocoa and
salt. Take from stove and add vanilla, peanut butter and oatmeal. Drop from teaspoon onto waxed paper.

HERSHEY BAR COOKIES

STAINED GLASS COOKIES

Cream:
3/4 c. white sugar
3/4 c. brown sugar

Daphne Loftus

1 c. butter or margarine,

softened
1 1/2 c. powdered sugar
1 egg
1 tsp. vanilla

4 almond Hershey's chocolate
bars, cut up
1 tsp. vanilla
3 c. flour

Mix thoroughly butter, powdered sugar, egg and flavorings.
Blend in flour, soda and cream of tartar. Divide dough in half;
color portions of one half with food colors. Cover dough. Chill
2 to 3 hours. Heat oven to 375°. Roll plain half of dough 1/8
inch thick on lightly floured cloth covered board. Cut with tree,
star, ball or other decorative cookie cutters. Place on lightly
greased baking sheet. Roll colored doughs; cut out different
shapes to fit on top of each plain cookie shape. Bake 7 to 8
minutes or until golden brown around the edges.

Mix in order given. Drop by teaspoonfuls on cookie sheet
and bake for 10 to 12 minutes at 350 o.

90

1/2 tsp. almond extract
2 1/2 c. flour
1 tsp. soda
1 tsp. cream of tartar
5 food colors

1/2 c. lard
1/2 c. butter

Add to above:
3 eggs, beaten
1 tsp. soda in 5 tsp. hot
water, cooled
1 c. cut up dates
1 c. nutmeats, chopped

Janice Payson

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I

APPLE-WALNUT DROP COOKIES
3 c. sifted all purpose flour

3/4 c. soft shortening
3/4 tsp. salt
1 1/2 tsp. cloves
2 eggs
1 1/2 c. finely chopped,
unpared apple
1/3 c. apple juice or milk

Barb Lowry
1 1/2 c. sugar
1/2 c. butter
1 egg
1/2 c. crushed pineapple,
undrained

1 1/2 tsp. baking soda
2 c. light brown sugar,
packed
1 1/2 tsp. ground cinnamon
3/4 tsp. ground nutmeg
1 1/2 c. chopped walnuts
1 1/2 c. dark raisins, chopped

SUNFLOWER CRISP COOKIES
(Archway Contest first place winner)
1 c. butter or margarine
1 c. sugar
1 egg
1 tsp. vanilla
3 c. corn flakes

Glaze:
(sift before measuring)
1/2 tsp. vanilla
1/4 c. milk

GOOF BALLS
1 (14 oz. ) can sweetened
condensed milk
1 lb. powdered sugar
1 (14 oz.) pkg. coconut

Mix well.

Use to

92

2 c. flour
1/2 tsp. salt
1/2 c. salted, shelled, roasted
sunflower seeds

Linnea Rasch

CHOCOLATE CHIP COOKIES

Dorothy Gandt

1 1/2 c. flour
2 c. oatmeal
1 tsp. baking soda
1 tsp. salt
l c. peanut butter
1 c. butter

2 c. chopped nuts
20 oz. semi-sweet chocolate
1 Tbsp. shortening

Mix milk, sugar, coconut and nuts in large bowl. Work
with spoon or hand until well mixed. Cover and chill 3 hours.
Roll into balls using 1 teaspoon mixture for each. Put balls on
baking sheet and chill 8 hours more. Then line a tray with waxed
paper. Melt chocolate and shortening in double boiler over
simmering water. Drop balls into chocolate mixture, 1 at a
time, and remove to waxed paper. After tray is full, refrigerate
until hard.

Robin Taylor

Cream butter and sugar until light and fluffy. Beat in egg
and vanilla. Crush corn flakes; there should be about 3/4 cup.
Blend in flour and salt and 1/4 cup of corn flake crumbs;
reserve remaining crumbs (1/2 cup). Stir in sunflower nuts.
Chill dough. Shape into 1 inch balls and roll each in reserved
crumbs to coat completely. Place 2 inches apart on ungreased
sheet. Bake at 375 o for 12 minutes or until lightly browned.
Yield - 5 dozen.

1/4 tsp. salt
1 1/2 Tbsp. butter or margarine, softened

In small bowl, combine all ingredients.
glaze above cookies.

1/2 tsp. salt

Cream butter and sugar, add egg and beat well. Then mix in
dry ingredients and pineapple. Drop by teaspoonfuls and bak,e at
350 o for 15 minutes.

Preheat oven to 400 o. Lightly grease several cookie sheets.
Sift flour with baking soda. Mix shortening, brown sugar, salt,
cinnamon, cloves, nutmeg and eggs until well blended. Stir in
half of flour mixture, then nuts, apple and raisins. Blend in
apple juice or milk, then remaining flour mixture. Drop
rounded tablespoons of dough onto cookie sheets 2 inches aparl:
Bake 11 to 14 minutes or until done. While cookies are still
hot, spread thinly with glaze. Decorate with bits of apple, if
desired. Makes 3 1/2 to 4 dozen.

2 c. sifted powdered sugar

3 1/4 c. flour
1 tsp. baking powder
1 tsp. soda

I .~

!

1 c. white sugar
1 c. brown sugar
2 eggs

1/4 c. water
2 .tsp. vanilla
2 c. chocolate chips

Mix well in bowl, flour, oatmeal, baking soda and salt.
Cream peanut butter, butter, white sugar and brown sugar. Add
eggs, water and vanilla. Mix in flour mixture. Add chocolate
chips. Bake at 350 o for 10 to 12 minutes.

93

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Judy Johnston

PECAN CUPS
1/2 lb. butter
2 c. flour

2 c. powdered sugar

Filling:

Dash of salt
1 c. chopped pecans

1/3 c. light Karo syrup
1 1/2 c. packed light brown
sugar
1 tsp. vanilla

Mix all together except for nuts. Add small 13poonful to
each of the cups. Bake at 350° for 15 minutes. Then 10
minutes at 250 o or till golden brown.
STIR AND DROP SUGAR COOKIES
2 eggs
2/3 c. cooking oil (any kind)
2 tsp. vanilla (I add a dash of
nutmeg also)

Mayetta Sexson

2 c. flour
2 tsp. baking powder
1/2 tsp. salt
3/4 c. sugar

Beat eggs with fork until well blended. Stir in oil, vanilla.
Blend in sugar. Mix together flour, baking powder and salt.
Stir into oil mixture. Drop on ungreased cookie sheet about
2 inches apart. Sprinkle with a little sugar on top. Bake 10
minutes in 400 o oven.
Vicki Christensen

JUMBLES COOKIES
1/2 c. shortening
1/2 c. brown sugar
1/2 c. sugar
2 eggs
1 c. walnuts

1 c. evaporated milk
2 3/4 c. flour
1/2 tsp. soda
1 tsp. salt

Mix ingredients. Chill1 hour.

94

Glaze - Heat 2 tablespoons butter until brown.

1 (6 oz.) pkg. cream cheese

Mix together ingredients. Put a small amount in palm of
hand and place in small muffin tin.

2 eggs
2 Tbsp. melted butter

or until delicately brown. While warm, glaze.

Bake 10 minutes at 350°

Beat in:

1/4 c. evaporated milk

CUP COOKIES
1 c. granulated sugar
1 c. brown sugar
1 c. margarine
1 c. vegetable oil
1 c. Rice Krispies
1 c. coconut
1 c. quick oatmeal

Lois Dowell
1 egg
1/2 c. chopped nuts
1 tsp. vanilla
1 tsp. salt
1 tsp. soda
1 tsp. cream of tartar
3 1/2 c. flour

Blend well the sugar, margarine, oil, vanilla and egg. Add
dry ingredients. Add coconut, Rice Krispies and nuts last. Drop
by teaspoonfuls on greased baking sheet, flatten and bake at 350 o
for 10 to 15 minutes.
DESSERTS
FROSTED CREAMS
1
2
1
1

c. brown sugar
eggs
c. molasses
c. shortening

Iva Hart
1 c. sour milk
1 tsp. soda in milk
3 c. flour

Combine above ingredients and mix well. Pour into 2
greased cookie sheets and bake at 350 o. Frost with thin
powdered sugar frosting. Cut into 3 inch squares.
CHOCOLATE PEANUT BUTTER TREATS
2 pkg. (1 1/2 lb. ) graham
crackers, crushed
1 c. peanut butter
2 sticks margarine

957-79

Cecilia Vincent

1 small pkg. milk chocolate
chips
2 c. sifted powdered sugar

95

Melt margarine in medium pan, add peanut butter stir well
add sifted powdered sugar. Blend, then add crushed ~aham
•
crackers. Pr~ss mixture i?to 9x13 inch pan. Melt chips and
spread over m1Xture. Refngerate. They taste like Reese's
Peanut Butter cups.
FRUIT DUMPLINGS
1 (1 lb. 13 oz.) can fruit
(3 1/2 c.)
1 c. Bisquick

Marjorie Ketchum
1/4 c. plus 2 Tbsp. milk or
water

Heat fruit to boiling. Mix milk or water and Bisquick
together thoroughly and drop. by spoonfuls into hot fruit. Cook,
uncovered, for 10 minutes, cook, covered, 10 minutes. Makes
6 to 8 servings.
FROSTED PUMPKIN BARS
2 c. flour

1/2 tsp. salt

2
1
1
4

tsp. cinnamon
tsp. baking soda
tsp. baking powder
beaten eggs

C. Larsen
2 c. sugar
1 c. salad oil
1 c. canned pumpkin
1 c. chopped nuts
1/2 c. raisins

Combine flour, salt, cinnamon, baking soda, baking powder
and set aside. Combine eggs, sugar, oil and pumpkin. Stir
the dry ingredients into the moist mixture. Add nuts and raisins.
Pour onto greased cookie sheet (with sides). Bake at 350 o for
20 to 25 minutes. Cool and frost with the following:
1 (3 oz.) pkg. cream cheese,
softened
6 Tbsp. margarine, softened

2 1/2 c. powdered sugar
1 tsp. vanilla
1 tsp. milk

Combine all ingredients and beat with electric mixer or by
hand until smooth and fluffy.

96

1 (8 oz. ) pkg. cream cheese
2 c. flour

1/2 lb. margarine
1 Tbsp. milk

Combine and refrigerate overnight. Roll out and cut into
triangles. Fill with the following:
1 ctn. cottage cheese
1 egg

2 Tbsp. sugar
1 tsp. vanilla

Combine and fill triangles. Bake 10 to 12 minutes at 350°,
After baking, sprinkle with powdered sugar.
Diane Cates

APPLE PASTRY SQUARES
2 1/2 c. flour
1 tsp. salt
1 c. plus 2 Tbsp. butter
or margarine
1 egg yolk
Milk
1 c. crushed corn flakes
8 c. peeled, cored, sliced
apples

2/3 c. sugar
1/2 tsp. ginger

1/2 tsp. cinnamon
1 egg white, stiffly beaten
1 c. powdered sugar
1/2 tsp. vanilla
1 - 2 Tbsp. water

In large bowl, stir flour and salt together. Cut in butter
with pastry blender. Beat egg yolk lightly with fork in a
measuring cup. Add enough milk to egg yolk to make 2/3 cup.
Stir milk into flour mixture until it cleans the sides of the
bowL Divide dough into 2 parts. Roll dough to line 15 1/2 x
10 1/2 x 1 inch pan, pressing lightly to form. bottom crust.
Sprinkle with corn flakes. Combine apples, sugar, ginger and
cinnamon and spread over corn flakes. Roll remaining dough
for top crust. Pinch edges to seal. Brush stiffly beaten egg
whites over crust. Bake at 400 o for 50 to 60 minutes. Combine
powdered sugar, vanilla and water. Let pastry cool and frost
while warm.

97

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QUICK HOLIDAY FRUIT CAKE
1 pkg. date bar mix

2/3 c. hot water
3 eggs
1/4 c. flour
3/4 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg

- BANANA

Janice Payson

1/2 c. butter
1 1/2 c. sugar
1 egg
1 tsp. vanilla
2 c. bananas, mashed
1 1/2 c. quick oats
2/3 c. raisins

1/4 tsp. allspice
1 c. coarsely chopped nuts
1 c. candied cherries
1 c. cut up dried apricots
1/2 c. cut up candied pineapple
Apple jelly glaze

1 c. sour cream
1/3 c. brown sugar

Mrs. Dorothy Koch

SURPRISE MERINGUES

1 tsp. soda

2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1 tsp. vanilla

1/2 tsp. salt
3/4 c. butter

Press 1/2 of this mixture in bottom of 9x13 inch pan.
3/4 c. dates, chopped
1 c. water

1 c. sugar (omit if dates are

sugar- coated)

Boil dates 10 to 15 minutes until mixture is somewhat thick.
Add 1/2 cup chopped nuts. Spread on top of mixture in cake pan
and sprinkle remaining oatmeal mixture on top and bake at 350°
for 20 to 25 minutes or until top is golden brown. Cut into bars
while warm.

tsp. salt
tsp. baking soda
tsp. cinnamon
tsp. nutmeg
c. nuts, chopped

1/3 c. nuts

•
•
•

Mrs. Betty Hartman
3/4 c. sugar
1 (6 oz.) pkg. semi-sweet

chocolate bits
1/4 c. chopped nuts

Beat egg whites, salt, cream of tartar and vanHla. Add
sugar gradually until stiff peaks form. Fold in chocolate bits
and nuts. Cover cookie sheet with brown paper. Drop onto
paper by rounded teaspoonfuls. Bake at 300° about 25 minutes.
Makes about 2 1/2 dozen 2 inch cookies.

I

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98

3/4
1/2
1/2
1/4
2/3

In a large bowl, cream butter. Gradually add sugar, beat
untiL fluffy. Beat in eggs and vanilla. Add bananas and oats.
Sift flour, salt, soda, cinnamon and nutmeg. Add tomixture. ·
Stir in nuts and raisins. Spread in a well greased 15x10x1 inch
jelly roll pan. Bake in 375° oven for 25 to 30 minutes. CoollO
minutes. Mix frosting ingredients and spread over top. Sprinkle
on the nuts. Return to oven for 5 minutes. Cool and cut.

Apple jelly glaze - 1/4 cup apple or currant jelly, heat over
low heat until smooth, stirring occasionally. Spoon over cake.

1 3/4 c. oatmeal
1 1/2 c. flour
1 c. brown sugar

1 3/4 c. flour

Frosting:

Heat oven to 325°. Grease and flour loaf pan (9x5x3 inches).
Blend date filling from date bar mix package and hot water. Add
crumbly mix, eggs, flour, baking powder and spices. Mix
thoroughly. Stir in nuts, cherries, apricots and pineapple.
Spread mixture evenly in pan. Bake about 1 hour and 20 minutes
or until a wooden pick inserted in center comes out clean. Cool
thoroughly. Wrap in plastic wrap or aluminum foil; refrigerate.
Glaze cake just before serving,

OATMEAL DATE BARS

-NUT - B.A..fil:l

JELLY ROLL

.J

1/3 c. unsifted flour
1/4 c. cornstarch
3 egg whites
1/8 tsp. salt
1/3 c. sugar

957-79

Barbara Milligan
3 egg yolks
1 Tbsp. cold water
2 Tbsp. margarine, melted
1 c. jelly

_

-~

_

-- -

.._ -r -

...... -

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

~~x~5

pall. -----vvl.l."ll

waxed paper. Sift flour and cornstarch together, set aside.
Beat egg whites and salt in large mixing bowl until foamy.
Gradually add sugar, beat until stiff peaks form when beater is
raised. Combine egg yolks and water in small mixing bowl,
beat well, then fold into egg whites. Sift flour and cornstarch
together again; fold into egg mixture. Fold in margarine.
Spread evenly in prepared pan. Bake in 400 o oven about 15
minutes or until cake tests done. Immediately turn out onto
cloth lightly dusted with confectioners sugar. Remove waxed
paper. Roll up cake in cloth; cool. Unroll and spread with
jelly. Roll up cake. Wrap in cloth. Cool completely on wire
rack. Slice to serve. Makes 6 servings.

-11111···--bbe;r~rrii.es -and-blend. Pour into 9x13 inch buttered pan. (May be
1· ed with crushed vanilla wafers or crushed graham crackers.)
~~ill until set. May also be made w~th th~ followin_g combinations:

Raspberry gelatin -frozen raspbernes; llme gelatm - 1 can
crushed pineapple; cherry gelatin - frozen cherries.
MANDARIN BANANA FLUFF

3 c. cooked rice
1 large can Mandarin

Diane Pawlowski
3 large bananas, sliced
1 large container Cool Whip

oranges, drained
Fold all together and sprinkle with cinnamon, Serve.

BANANA BOATS
(For microwave oven)
Bananas
Miniature marshmallows

Mrs. Vicki Christensen
--RABPBERRY PUDDING
Chocolate chips

Peel a strip from the inside curve of a firm, ripe banana.
Leave the peel attached. Remove about 1/3 of the banana with
bowl of a spoon, making a groove the full length of the banana.
Fill the groove with chocolate chips and marshmallows. Cover
with the strip of peel and wrap in a napkin or paper towel. Cook
on high power 30 to 45 seconds, just to melt the chocolate and
marshmallows. Gooey but great!
STRAWBERRY FLUFF

Marjorie Ketchum

1 small pkg. strawberry

1 large can thoroughly chilled

gelatin
1 c. boiling water
1/2 c. sugar

condensed milk
1/4 tsp. salt
1 pkg. strawberries, thawed

Pour condensed milk into chilled bowl and beat until thick
like whipped cream. Then beat gelatin until foamy and th~ck .
(after being mixed with boiling water and refrigerated unt1l th1ck,
but not hard). Mix sugar into beaten milk, then add salt. Add
gelatin to milk and beat until mixed. Add 1 package thawed

100

2 c. sweet milk
1/2 c. sugar
6 Tbsp. cornstarch
1/2 tsp. vanilla

Barbara Milligan
1/4 tsp. salt
Red food coloring
Raspberry jam
Coconut

Heat 1 1/2 cups of the milk in top of double boiler. Add
1/2 cup sugar. Mix cornstarch with 1/2 cup milk. Add to
scalded milk, stir until thickens. Cook 10 minutes; add vanilla
and salt. The pudding may be colored with food coloring to a
light pink. Put a layer of raspberry jam into the bottom of a
glass dish. When cold, turn pudding over, sprinkle with coconut
and serve.
FRESH BLUEBERRY COBBLER
1/2 c. sugar
1 Tbsp. cornstarch
4 c. blueberries

1 Tbsp. lemon juice
1 c. flour

Sallie Payson
1 Tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3 Tbsp. shortening
1/2 c. milk

Heat oven to 400°, Blend 1/2 cup sugar and the cornstarch
in a medium saucepan. Stir in blueberries and lemon juice.
Cook, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute. Pour into ungreased 2 quart casserole.

957-79

101

..... -~ ..... -....---

-·-

--·

~--

· - - - - - :.::--

-J;;"""-~---o

---~-

----

--rr-CJ~

----~~-~

---~~----,----~----------,.111!111~----,.:.=u~.....,-,....,

1 tablespoon sugar, the baking powder and salt into bowl. Add
shortening and milk. Cut through shortening 6 times. Mix
until dough forms balls. Drop dough by 6 spoonfuls onto hot
fruit. Bake, uncovered, 25 to 30 minutes or until biscuit
topping is golden brown. Serve warm. Makes 6 servings.
QUICK APPLE COFFEE CAKE
2 c. flour
1/2 c. sugar
1 c. milk, add to egg below
1 beaten egg
2 tsp. baking powder
1/2 tsp. salt

yellow cake mix
1/2 c. butter or margarine,
melted
2 eggs
1 1/3 c. flaked coconut

1 pkg. lemon pudding and pie
filling (4 serving size)
1 (14 oz.) can sweetened condensed milk
1 c. chopped nuts

Marilyn Robinson
In large mixing bowl, combine dry cake mix, butter and eggs.
By hand, stir until dough holds together. Press in ungreased
15x10xl inch or 13x9 inch pan. Combine pudding mix and milk.
Mix well. Spread over dough in pan. Sprinkle with coconut and
nuts. Bake at 350° for 20 to 30 minutes until golden brown.
Cool and cut.

2 Tbsp. Crisco
Sliced apples
1 c. sugar
1 tsp. cinnamon
1 Tbsp. butter
-

CHOCOLATE DESSERT

Judy Rauscli

Bake white angel food cake and break into pieces.
1 (12 oz.) pkg. chocolate
chips

Melt:

2 heaping Tbsp. sugar

1/4 c. water

Cool mixture. Beat 4 egg yolks; add to cooled chocolate
mixture. Beat 4 egg whites. Beat 1 pint whipping cream. Fold
both into chocolate mixture. Put 1/2 of the broken angel food
cake into a buttered 9xl3 inch cake pan. Pour 1/2 of the chocolate mixture onto cake, then add the rest of the broken cake and
the remaining chocolate mixture. Leave at room temperature
for 1 hour. Refrigerate overnight. Serves 18.

Mrs. Betty Hartman

Crust:
2 c. flour
1/2 c. powdered sugar

.........._., ""-..._...._.,

1 (18 1/2 oz.) pkg. lemon or

Mix dry ingredients and shortening like for pie crust. Add
eggs and milk. Spread in 10x13 inch cookie sheet and slice
apples on top. Sprinkle with 1 cup sugar and cinnamon, dot
with butter. Bake 20 to 30 minutes at 350 o. Sprinkle with
powdered sugar while hot. May substitute different pie filling
in place of apples.
LEMON BARS

~

1 c. butter, melted

Filling:
CHAMPAGNE DESSERT
2 c. sugar
1/2 c. lemon juice

4 Tbsp. flour
4 eggs

Mix ingredients for crust together. Press into ungreased
9x13 inch pan. Bake for about 20 minutes at 350 o, cool. Mix
together ingredients for filling and pour on crust. Continue
baking another 25 minutes. Sprinkle top with powdered sugar.
Cool. Cut into bars, about 3x1 inches, Yields about 32 bars.

•
t J

102

!t

1 pkg. Jiffy cake mix (yellow)
1 pkg. instant vanilla pudding
1 1/3 c. milk
1 (8 oz.) pkg. cream cheese

Gerri Hollister
1 large can crushed pineapple,

drained
Cool Whip

Make cake mix as directed on package. Pour and spread
into a 9x13 inch pan and bake 20 minutes. Beat pudding with
milk and add softened cream cheese. Beat well. Spread this
on cooled cake. Over this spread pineapple. Top with Cool
Whip. Spread on nuts, if desired. Refrigerate. May be frozen.

957-79

103

1 c. crushed graham crackers
3 1/2 Tbsp. melted butter

and soda. Add oatmeal, nuts and chocolate chips. SpreaciTngreased 13x9 inch pan. Bake 25 minutes at 350 °, Cut in bars
and sprinkle with powdered sugar while warm.

Caryl Anderson

RASPBERRY SWIRL

2 1/2 Tbsp. sugar

PISTACHIO TORTE

Combine and press into a 9x13 inch pan. Bake at 350° for
6 minutes. Cool.

1 c. flour
1 c. whipping cream, whipped
1 (1 0 oz.) pkg. frozen rasp-

berries, thawed

Beat yolks till thick. Add cream cheese, sugar and salt.
Beat until smooth and light. Beat egg whites until stiff. Beat
whipping cream. Fold both cream and whites into cheese mixture. Crush berries. Mix half the berries into mixture. Pour
over crust. Swirl remaining berries into mixture. Freeze.
Thaw 1/2 hour before serving.
Osa Herreid

NORWEGIAN KRING LA
1 c. sour cream
1 c. buttermilk
1 tsp. soda
1 c. sugar

1 tsp. nutmeg

4 tsp. baking powder
4 c. flour
1 tsp. salt

Mix first 4 ingredients. Add the rest, sifted together.
Knead dough lightly on board until smooth. Add a little flour
when necessary for easy handling. Roll out and cut into strips
about 1/2 inch thick, 8 inches long. Twist into pretzel or
figure 8 shape. Bake at 350 o until brown; cool. Spread with
butter and serve.
MINT CHOCOLATE CHIP OATMEAL BARS
2/3 c. margarine
1/2 c. sugar
1/2 c. brown sugar, packed
2 eggs
1 tsp. vanilla
1 c. flour
104

Viola Oldenburg

3/4 tsp. salt

3/4 tsp. baking soda
1 c. uncooked oatmeal
1/2 c. chopped nuts (optional)
1 c. mint chocolate chips (6 oz.)

Gloria Brown

Crust:

Filling:
3 eggs, separated
1 (8 oz.) pkg. cream cheese
1 c. sugar
1/8 tsp. salt

-

1/2 c. chopped nuts

1 stick margarine

•
•
•
•
•
•
•

Mix and pour into 9x13 inch pan. Bake at 375° for 10 to 12
minutes.
8 oz. cream cheese
2/3 c. powdered sugar

1/2 of large Cool Whip

Mix together, spread on cooled crust. Mix 2 packages
pistachio inf'jtant pudding with 2 1/2 cups milk. Spread over
cream cheese. Put rest of Cool Whip over pudding and top
with nuts. Refrigerate.
CHERRY TORTE
1 c. flour
1/2 c. sugar
1/2 c. butter, softened

J. Kelley

1 c. nuts or coconut (or combination of both)

Work like for pie, push into 9xl3 inch pan. Bake 10 to 15
minutes at 400 o. When coot, break into bite size pieces into
same pan.
2 pkg. Dream Whip, make

as directions on pkg.

8 oz. softened cream cheese
1/2 c. powdered sugar

Mix together and spread over broken pieces. Top with 1
can cherry pie filling. Refrigerate at least 3 hours.

I

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105

usa -.Herrem-

CHEESE TORTE

1/2 lb. graham crackers
1/2 c. melted butter

1 c. butter
1 c. white sugar
2 3/4 c. flour

1/2 tsp. cinnamon

Mix and put in pan sides and bottom, saving 1/2 cup for top.

Mix real well.

1 tsp. vanilla
1 Tbsp. flour
1/2 pt. cream

1 c. sifted flour
1/2 c. butter or margarine
2 Tbsp. water
1/2 c. butter

LISTE'
3 eggs (1 white and 2 yolks)
3 Tbsp. cream
1 tsp. sugar

l rec::ipe cl.oll.ble crust
pastry
6 cooking apples, peeled
and cored
6 Tbsp. sugar
1/2 tsp. cinnamon

Diane Cates
1 c. water

1 tsp. vanilla
1 c. sifted flour
3 eggs

Measure first cup flour into bowl, cut in butter; sprinkle
with water, mix with fork. Round into ball and divide in half.
Pat dough with hands into 2 strips, 12x3 inches. Strips should
be 3 inches apart on ungreased baking sheet. Mix second
amount of butter and water in saucepan; bring to a rolling boil
and add vanilla. Remove from heat. Stir in flour immediately
to keep from lumping. When smooth and thick, add 1 egg at a
time, beating until smooth. Divide in half, spread evenly over
each piece of pastry. Bake 60 minutes at 350°. Frost with
powdered sugar icing and sprinkle generously with nuts .
Mrs. S. Reynolds
Pinch of salt
2 Tbsp. whiskey or sweet wine
1 1/2 c. flour

Mix first 5 ingredients. Add flour and knead welL Roll very
thin. Cut into pieces and fry in deep fat or oil. Sprinkle with
powdered sugar.

106

APPLE DUMPLINGS

Put in crust and bake 1 hour in 350o oven.

DANISH PUFF

2 eggs
1/2 tsp. almond extract
Salt

Cream butter, gradually add sugar. Add eggs and beat well.
Add flour. Press small pieces of dough into individual tins,
beginning at the bottom and working upwards to the top edge of
the tin, using enough dough to form a thin hollow shell. Bake in
moderate oven, 350 o, about 12 minutes. Turn out of tins while
still warm.

Filling:
2 lb. cottage cheese,
creamed
3 eggs
1 c. sugar

-~~~·-••

••
•
I
Ill

Linda Marcussen
Raisins, if desired
1/4 tsp. nutmeg
1 c. brown sugar, packed
1 1/2 c. water
2 Tbsp. butter

Preheat oven to 425 o. Roll pastry to an 18x12 inch rectangle.
Cut into 6 (6 inch) squares. Place apples on pastry squares.
Combine sugar, cinnamon and nutmeg; sprinkle about 1 tablespoon in each cavity of each apple. Add a few raisins, if desired.
Moisten edges of pastry. Bring up corners to top of apple; seal
edges together. (At this point, dumplings may be frozen.) Place
in 13x9 inch pan. In saucepan, combine brown sugar, water and
butter. Bring to boil and pour over dumplings. Bake 30 to 40
minutes or until apples are tender. Serve warm with cream or
ice cream. If frozen, extend baking time 10 to 15 minutes .
Serves 6.
APPLE CRISP
cooking apples, peeled
and sliced
1/2 c. flour
1/2 c. rolled oats
3/4 c. brown sugar, firmly
packed
5 - 6

Mrs. Dorothy Gandt
1 1/4 tsp. cinnamon or apple
pie spice
·
1/4 tsp. nutmeg
1/3 c. butter or margarine,
melted
,,

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107_j

In an 8x8 inch square baking dish, arrange apples on
bottom. Combine the flour, rolled oats, brown sugar, cinnamon
and nutmeg. Sprinkle evenly over the apples. Preheat oven
to 350°. Pour the melted butter or margarine over the top and
cook, uncovered, for 20 to 30 minutes or until apples are done
to desired tenderness.
Mrs. Maria Fiebelkorn

APPLE CRISP
1 can Wilderness fruit filling
1/2 c. brown sugar
1/2 c. rolled oats
1/2 c. milk

1/3 c. soft butter
3/4 tsp. cinnamon
3/4 tsp. nutmeg

Pour fruit filling into shallow baking dish. Top with mixture
of brown sugar, rolled oats, flour, soft butter, cinnamon andnutmeg. Bake at 375° for 35 minutes.

**

NOTES

**

••
•
•
•
•
•Ill
•Ill
J J,

108

II

TEMPERATURE TESTS

CARAMEL CORN

FOR CANDY MAKING

2 c. light brown sugar,
firmly packed
1/2 c. light corn syrup
1/2 lb. margarine or butter

There are two different methods of determining when candy has been
cooked to the proper consistency. One is by using a candy thermometer
in order to record degrees, the other is by using the cold water test. The
chart below will prove useful in helping to follow candy recipes:

TYPE OF CANDY

DEGREES

COLD WATER

Fondant, Fudge
Divinity, Caramels
Taffy
Butterscotch
Peanut Brittle
Caramelized Sugar

234-238°
245- 248°
265- 270°
275- 280"
285- 290°
310-321°

Soft Ball
Firm Ball
Hard Ball
Light Crack
Hard Crack
Caramelized

In using the cold water test, use a fresh cupful of cold water for each
test. When testing, remove the candy from the fire and pour about Y,
teaspoon of candy into the cold water. Pick the candy up in the fingers
and roll into a ball if possible.

In the SOFT BALL TEST the candy will roll into a soft ball which
quickly loses its shape when removed from the water.
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 water.
In the HARD BALL TEST the candy will roll into a hard ball which
has lost almost all plasticity and will roll around on a plate on removal
from the water.
In the LIGHT CRACK TEST the candy will form brittle threads which
will soften on removal from the water.
In the HARD CRACK TEST the candy will form brittle threads in the
water which will remain brittle after being removed from the water.
In CARAMELIZING, the sugar first melts then becomes a golden
brown. It will form a hard brittle ball in cold water.

••
••

Ill

Ill
Ill
Ill
I

Sophie Frank
1/4 tsp. cream of tartar

ltsp. salt
1 tsp. baking soda
6 qt. popped corn

In a 2 1/2 quart saucepan, combine brown sugar, corn
syrup, butter, cream of tartar and salt. Bring to a boil. Boil
to hard ball stage, 260 o. Remove from heat. Stir in soda and
stir quickly. Pour at once over popcorn in large roaster or
baking pan. Stir until kernels are coated. Bake at 200 o for
1 hour, stirring 2 or 3 times during baking. Turn at once on
waxed paper and spread apart. Store in tightly covered container •
· Makes 6 quarts.
GUMDROP CANDY
1 large pkg. jello (any

flavor)

Osa Herreid
1 c. sugar
1 c. applesauce

Mix. Boil for 3 minutes. Pour into buttered 8x8 inch pan.
Let stand overnight. Cut into cubes. Pull from pan, dip in
sugar, pack in airtight container.
TOLL HOUSE KOOKIE BRITTLE
1 c. margarine
1 1/2 tsp. vanilla
1 tsp. salt
1 c. sugar

Osa Herreid

2 c. flour

1 c. chocolate chips
1 c. chopped nuts

Preheat oven to 375 o. Mix margarine, vanilla, salt,
Add flour, chocolate chips and 3/4 of nuts. Mix well
unti_l crumbly •. ~ress by hand on ungreased 15xl0xl inch pan.
Sprmkle remammg nuts on top. · Press in. Bake at 375 o for
2~ minutes or until golden brown. Cool. Break into irregular
p1eces. Makes 1 3/4 pounds.
su~ar.

957-79

109

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

1/2 c. powdered sugar
1 1/2 tsp. vanilla
3/4 c. pecans

Cream shortening, add sugar and vanilla and cream together.
Add pecans, finely cut, and the flour and salt. Make rolls like a
date. Bake for 15 to 20 minutes. After baked and cooled, roll
in powdered sugar.

Use very large kettle:
2 c. brown sugar

2 c. white syrup

Boil to 29 0 o and add 4 teaspoons soda. Stir well, not too
long. Put in pan. Break in pieces. Dip in chocolate.
Linnea Rasch

PEANUT BRITTLE
FUDGE (5 pounds)
2 pkg. semi-sweet chocolate
chips
1 c. margarine
1 (7 1/2 oz.) jar marshmallow
cream

Barbara Milligan
1
4
1
2

(13 oz.) can evaporated milk
1/2 c. sugar
Tbsp. vanilla
c. chopped nuts

Lightly butter a 15x10xl inch pan. Put first 3 ingredients in
a large bowl. In large, deep, heavy saucepan, combine milk and
sugar. Bring to a rolling boil and cook rapidly, stirring,
exactly 9 minutes. Pour over ingredients in bowl and mix well.
Beat with electric mixer. Stir in vanilla and nuts. Spread
evenly in prepared pan. Chill 12 to 24 hours. Cut in 1 1/2
squares. Store in airtight container. Makes about 6 dozen
pieces.
CAPTAIN CRUNCH CANDY
1 3/4 lb. white bark
(almond)
3 Tbsp. creamy peanut
butter

Mary Rasch, Gloria Brown
1 (12 oz.) box peanut butter
Captain Crunch cereal
2 c. dry roasted peanuts

Melt bark and peanut butter in double boiler. Pour melted
mixture over cereal and nuts. Mix well. Cover 3 cookie
sheets with waxed paper. Spread on cookie sheets in thin
single layer. Place in freezer or cold place until it gets hard.
Then break up in pieces. Put in plastic bags or covered dish.
Keep in refrigerator.

110

2 c. sugar
1 c. corn syrup
1/2 c. water

1 c. butter or margarine
2 c. raw peanuts, chopped
1 tsp. soda

Heat sugar, corn syrup and water. Stir until sugar dissolves,
When it starts to boil, add butter. Start to stir when temperature
reaches 230°, Add peanuts when the temperature reaches 280°,
Stir constantly to 305 o. Remove from heat. Stir in soda quickly.
Pour onto 2 buttered cookie sheets. Cool.
PEANUT BUTTER FUDGE
1/2 c. milk
2 c. sugar

Mrs. Saucerman
1 c. ·peanut butter

Cook sugar and milk together till mixture comes to a boil.
Boil for 1 1/4 minutes. Take from stove. Add peanut butter.
Beat till it begins to thicken, but don't overheat. Pour into
buttered glass pie plate.
POPCORN BALLS
2 c. sugar
1/2 c. white corn syrup
1/4 lb. butter

Diane Wagner
1/2 c. water
1 tsp. baking soda
Food coloring, if desired

Cook sugar, corn syrup, butter, water to 238 °, Add baking
soda and stir well (add food coloring, if desired). While mixture
is cooking, make 2 batches of popcorn. Pour sauce over popcorn
a little at a time. Mix with large spoon. While still hot, butter

111

957-79

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move quickly. When mixture cools, it no longer will stTCR-o::ilfstogether. Approximately 2 dozen popcorn balls.
CARAMEL CORN

Lucy Morton

2 c. brown sugar
2 sticks margarine

1 tsp. salt
1 tsp. soda
7 1/2 qt. popped corn

1/2 c. syrup

Boil brown sugar, margarine, syrup, salt for 5 minutes.
Add soda. Pour over popcorn. Spread on cookie sheet. Bake
at 200 o for 1 hour. Stir every 15 minutes.

-·---

3 lb. peaches
3 lb. sugar

..... -

-~~YIO- ----------- ----~~~

Cut off tops 1 1/2 to 2 inches from beets. Wash thoroughly.
Cook beets until well done. Drain. Use the juice for jelly. Save
beets for pickling.
6 c. beet juice
1/2 c. lemon juice
2 boxes Sure-Jell

1 large (6 oz. ) pkg. strawberry

or raspberry Jell-0
8 c. sugar

Bring beet juice, lemon juice and Sure-Jell to a boil. Add
Jell-0 and sugar and boil hard for 6 minutes. Skim off topping.
Pour into jars and seal. Wax seal may be used or just lid and
ring.

JAMS AND PRESERVES
PEACH AND MARASCHINO CHERRY JAM

o---~-

**

NOTES

**

Dorothy Gandt

2 oranges
1 bottle maraschino cherries

Chop peaches fine, peel included. Remove seeds from
oranges; chop 1 fine, peel included. Discard the peel from the
other orange and chop the pulp fine. Chop cherries, add to
other fruit with the sugar. Boil the mixture about 20 minutes,
stirring often. Pour in hot, sterilized jars and seal.
PEAR,

PINEAPPLE, APRICOT JELLY

1 large can apricots
6 c. ground pears
1 (No. 2) can pineapple

Rose Ann Comaroto

2 pkg. Sure-Jell
11 c. sugar

Grind up pears, pineapples and apricots with meat grinder.
Cook raw ground pears approximately 10 minutes or until soft.
Add Sure-Jell to cold apricots and pineapple with juice. Mix
well. Add to cooked pears. Bring all ingredients to a boil. Add
sugar. Bring to rolling boil for 1 minute only. Put in hot jars.
Seal with paraffin wax. Cool.

112

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-----~-··--···--·-

BEVERAGES

FOOD QUANTITIES
FOR SERVING 25, 50 and 100 PERSONS AT PICNIC

HOT WINE DRINK

Do vou have trouble deciding how much of various foods to take to a picnic? Here are some
suggested figures on 25, 50 and 100 servings, taken from "Planning Food For Institutions,"
a USDA handbook.

FOOD
Sandwiches:
Bread
Butter
Mayonnaise
Mixed Filling
(meat, eggs, fish)
Mixed Filling
(sweet-fruit)
Lettuce
Meat, Poultry or Fish:
Wieners (beef)
Hamburger
Turkey or chicken
Fish, large
whole (round)
Fish, fillets
or steaks
Salads, Casseroles:
Potato Salad
Scalloped Potatoes

SERVINGS

50
SERVINGS

100
SERVINGS

50 slices or
3 1-lb. loaves
Y:. pound
1 cup

100 slices or
6 1-lb. loaves
%to 1 pound
2 to 3 cups

200 slices or
12 1-lb. loaves
1Y• pounds
4 to 6 cups

1Y. quarts

2% to 3 quarts

5 to 6 quarts

1 quart

1% to 2 quarts
2% to 3 heads

2% to 4 quarts
5 to 6 heads

13 pounds

13 pounds
18 pounds
25 to 35 pounds

25 pounds
35 pounds
50 to 75 pounds

13 pounds

25 pounds

50 pounds

7% pounds

15 pounds

30 pounds

2'!. gallons

4% gallons
17 quarts

25

1% heads
6% pounds
9 pounds

Spaghetti
Baked Beans
Jello Salad

4Y. quarts
4% quarts or
1 12x20" pan
1Y.·gallons
%gallon
%gallon

Ice Cream:
Brick
Bulk

3Y. quarts
2Y. quarts

6Y> quarts

4Y, quarts or
1Y. gallons

12% quarts
9 quarts or
2% gallons

Ya pound and
1 y. gal. water
1/12 pound and
1% gal. water
10 to 15 lemons,
1% gal. water

1 pound and
3 gal. water
1/6 pound and
3 gal. water
20 to 30 lemons,
3 gal. water

2 pounds and
6 gal. water
1/3 pound and
6 gal. water
40 to 60 lemons,
6 gal. water

37% pounds
1 10x 12" sheet
cake
1Y2 10" layer
cakes
%pint

75 pounds
1 12x20" sheet
cake
3 1o" layer
cakes
1% to 2 pints

150 pounds
2 12x20" sheet
cakes
6 1o" layer
cakes
3 pints

Beverages:
Coffee
Tea
Lemonade
Desserts:
Watermelon
Cake

Whipping Cream

8% quarts
2% gallons
1% gallons

1'!. gallons

5 gallons
2% gallons
2% gallons

2 bottles cranberry juice
cocktail
2 c. water
1 1/2 c. sugar

•
•
•
•

Linnea Rasch
4 sticks cinnamon

12 whole cloves
1/2 lemon, peeled

Bring to a boil, simmer 15 minutes and strain. Add 2
bottles of red dinner wine and 1/4 cup lemon juice. Serve hot
with nutmeg sprinkled on top.
Lois Dowell

·HOT CHOCOLATE MIX
1 lb. instant chocolate

drink mix
7 oz. powdered coffee
creamer

1/2 c. confectioners sugar
1 (8 qt. ) pkg. powdered milk

Mix all ingredients together well.
fill with boiling water.

Fill cups 1/3 full and

I

II
. -·.

r

•-

ORANGE JULIUS
1 (6 oz. ) can frozen orange

juice
1 c. water
2 c. milk

Eunice Cherven
1/2 c. sugar
1 tsp. vanilla
10 to 12 ice cubes

Put first 5 ingredients into blender and mix. Add ice cubes
a few at a time, until completely chopped and slushy.
'

RUSSIAN TEA
2 c. Tang
1 c. instant tea
1 c. sugar

Diane Pawlowski, Darlene Knudsen
1 qt. pkg. lemonade
1 tsp. cloves
2 tsp. cinnamon

Add approximately 2 teaspoons per cup of hot or cold water.

115

VERY BERRY CRUSH
4 c. cold water
1 (2 oz. ) pkg. raspberry

drink mix
1/2 c. sugar
1 (6 oz.) can frozen pink
lemonade

sliced or mashed fruit, sliced lemons. Dissolve yeast in small
amount of water and add to mixture. Stir well and cover for 7
days, stir once a day with a wooden spoon. On the seventh day,
add raisins and stir vigorously. Let sit, covered tightly, for
3 to 4 weeks; Siphon into sterilized bottles and cork. Yields
3 1/2 gallons.

Grace Sherlin
1/4 c. lemon juice
1 pt. raspberries or strawberries
1 (28 oz.) bottle lemon-lime
soda
Ice cubes and mint sprigs

In blender, combine 1 cup cold water, drink mix, sugar,
lemonade, lemon juice and berries. Blend until smooth. Combine in pitcher with remaining water and soda. Add ice cubes.
Garnish each serving with the mint. Makes 8 (8 ounce) servings.
REFRESHING ORANGE SHAKE
1/3 c. instant milk
1/3 c. water
3 tsp. sugar

2 c. lemon juice, chilled
2 c, orange juice, chilled
2 c. sugar

(powdered creamer)
Mix together in large container. To make 1 cup of hot
chocolate, miX 2/3 cup hot water and 1/3 cup mix.

Ruth Morton
3 ice cubes
Orange slices, peeled, less
seeds

GOLDEN SUMMER PUNCH
1 (6 oz.) can frozen orange

juice concentrate
1 (6 oz. ) can frozen lemonade
concentrate

6 gal. ceremic crock
3 gal. water
10 lb. sugar
3 lemons

Vicki Christensen
2 c. cold water
4 qt. ginger ale, chilled

1 (12 oz.) can apricot nectar
1 (No. 2) can (2 1/2 c.) pineapple juice

FROSTINGS
WHITE MOUNTAIN FROSTING
1/2 c. sugar
1/4 c. white corn syrup
2 Tbsp. water

Linda Orvis
2 qt. fruit (apples, cherries,
strawberries, non-citrus)
1 pkg. yeast
2 lb. raisins

Boil water and let cooL Dissolve sugar in water, add

116

Mary Lucas

Add water to frozen juices as directed on cans. Add nectar
and pineapple juice. Chill. When ready to serve, put in punch
bowl and garnish with orange slices. If you wish, gi.n may b€
added.

Mix all ingredients except the ginger ale. When ready to
serve, pour ginger ale down the side of the bowl.

FRUIT BRANDY

1 (8 qt. ) box dried milk
1/2 c. cocoa

1 lb. box Nestle's Quik
1 (6 oz.) jar Pream

Put all ingredients into blender and mix thoroughly until
the ice is melted, about 1 minute. Other fruits may be substituted. Makes 16 ounces.
GOLDEN PUNCH

Glenda Paschke

HOT CHOCOLATE MIX

Mrs. Herbert Peterson
2 egg whites
1/2 tsp. vanilla

In sau~epan,. stir u_r;.til blended, the sugar, corn syrup and
Bo1l rap1dly untll mixture spins a 6 to 8 inch thread or

water.

I

••-

reache~ 242 o. When mixture begins to boil,
e~g whites. Beat until stiff enough to peak.

start beating the
Pour hot syrup in
t~m steady stream into beaten egg whites, beating constantly
Wl~ a beater until it stands very stiff peaks. Blend in the
vamlla.
957-79

117

Cl:1U{..;UL.A.T.E;

SAUCE FOR ICE CREAM
Mrs. Herbert Peterson

2 c. sugar
2/3 c. cocoa
1/4 c. flour
1/4 tsp. salt

2 c. water
2 Tbsp. butter
1 tsp. vanilla

Mix sugar, cocoa, flour and salt in a heavy saucepan. Add
water and butter. Cook for about 8 minutes over low heat. Remove from heat and add vanilla. Makes about 2 1/2 cups. If
you wish to use it cold, decrease flour to 2 tablespoons.

MOCK CREAM FROSTING

Sue Milligan

1 c. granulated sugar
1 tsp. vanilla
3 Tbsp. flour

1 c. milk
1 c. butter (may use shortening)

Cook flour and milk until thick, stirring constantly. Cool.
Cream sugar, butter and vanilla till fluffy. Add to flour mixture and beat with electric mixer until like whipped cream.
Frosts 2 (9 inch) layers.
BUTTER CREAM FROSTING

SEVEN Mil'lUTE FROSTING
2/3 c. sugar
1/2 c. corn syrup
2

egg whites

Judy Kelley
3 Tbsp. strong coffee
Dash of salt

Beat all ingredients about 7 minutes or until frosting holds
shape. Then add 2 teaspoons vanilla.

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

Put aU ingredients in large bowl of electric mixer and mix
for 5 minutes at high speed. Frosting may be stored in an airtight container in the refrigerator and rebeaten before using.

**

COCOA FROSTING
8 Tbsp. margarine
4 Tbsp. cocoa
1/3 c. milk

1 c. shortening or 1/2 c.
shortening and 1/2 c.
. -butter or margarine

Marjorie Ketchum

NOTES

**

Glenda Paschke
1 lb. powdered sugar
1/2 tsp. vanilla

Bring margarine, cocoa and milk to a boil. Remove from
heat and add powdered sugar and vanilla. Frost cake while
mixture is still hot, then sprinkle with chopped nuts on top.
FRENCH CREAM FROSTING
1/2 c. milk
2 1/2 Tbsp. flour
1/2 c. butter

Mrs. Herbert Peterson,
Mary Rasch, Della Rasinskis
1/2 c. sugar
1 tsp. vanilla

Cook milk and flour in small saucepan until thick. Cool
well. Cream butter in small mixer bowl. Add sugar; beat
well. Add milk and flour mixture, beating until creamy. Add
vanilla.
118

957-79

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INDEX OF RECIPES
APPETIZERS,

PICKLES, RELISHES

APPETIZERS:
Mushroom Appetizers
Crab or Shrimp Spread
Hot Dogs in Bourbon Sauce - - - - - - - - - - - -

3

Stuffed Mushrooms
Pickled Fish
Dill Dip - - - - - - - - - - - - - - - - - - - - - - - - - 4

•
•••
•
•11
-!..

5

PICKLES AND RELISHES:
Dill Pickles
Sweet Relish
Bread and Butter Pickles -- - - -- - - - - - - -

6

Ripe Cucumber Relish
Refrigerator Pickles
Refrigerator Pickles - ---- -- -- -- ----- 7
SOUPS, SALADS, VEGETABLES
SOUPS:
New England Corn Chowder
Meat Ball Soup
Chicken Dumpling Soup --------------- 9
Spinach Soup - - - - - - - - - - - - - - - - - - - - - 10
SALAD:
French/Blue Cheese Dressing ---------- 10
French Dressing
Cauliflower Salad
German Potato Salad
French Vinaigrette Dressing -------- --- 11

J

120

Cheese Rounds
Cheese Spread
Hot Beef Dip
Dill Dip - - - - - - - - - - - - -- - - - - - - - - -- -

957-79

121

··~

.L

nuu;:;uuu . .L;:;utHU

vreB;:;Lng

Blue Cheese Dressing
Creamy Fruit Salad
Patio Salad ---------------------- 12

Japanese Fried Rice
New England Baked Beans - - - - - - - - - - - - - 24

Layer Green Salad
Taco Salad ---------------------- 13
Sauerkraut Salad
Seafoam Salad
Cranberry Salad

MAIN DISHES
- -- - - - - - - - - -- --- - - 14

Fruit Salad
Frozen Pink Dessert Salad
French Dressing
Molded Shrimp and Egg Salad ---------- 15
Fruit Salad
Southern Slaw
Marinated Carrot Salad -------------- 16
Taco Salad - - - - - - - - - - - - - - - - - - - - -- - 17
VEGETABLES:
Gigi's Baked beans
Scalloped Potatoes

Shrimp in Cheese Sauce
Grandma's Casserole ---------------25

••
•

Creme Tuna Casserole
Polish Sausage
Ham Balls --------- -- ------ ----- 26
Cherry Glazed Baked Ham
Prize Winning Meat Loaf
Lasagne ---------------------...,-- 27
Arabian Casserole
Beef Burgundy
Beef Stroganoff - - - - - - - - - -- -- - - - - - - - 28
Pot Roast
Veal with Cream and Mushrooms
Italian Meat Balls ---- --- ---------- - 29

----------------- 17

Mustard Beans
Potato Puff
Simple Scalloped Potatoes

------------ 18

Egg Foo Yung
Chicken Kiev --------------------- 30

Vegetable Pie
Frosted Cauliflower ---------- ------- 19

Pizza Bread
Beef Sub Gum Chow Mein - - -- - - - - - - - - - 31

Corn Pudding
Peas and Mushrooms
Zucchini Casserole Imperial ---- ------- 20
Broccoli Casserole
Potato Casserole
Zucchini Casserole

- -- --- ---- ---- -- 21

Broccoli Rice Casserole
Vegetable Potpourri
Potato Pancakes - - - - - - - - - - - - - - - - - - - 22

••

Topsy Turvy Chicken - -- ------------- 32

'

--·

.

Chicken or Turkey Divan
Chicken Jubilee - - - - - - - - - - - ..:. - -- - - - - - 33
Party Chicken and Rice
Empress Chicken
Chicken Marelynne -- - ---------- --- - 34

I

I ,J

Broiled Ham with Pineapple Slices
Ham Loaf with Cherry Sauce -------c..--- 35

l

957-79

122

123

J

- - - -. . .~~~~p~~~-~61;1;6r-cTVCIT-.I:Ja:l!'o:>U .Dc:L.CJJt:>qU1::>U Dp<:Lrt::L-1Ul:$

Pineapple Pork Chops
Barbecue
Pork Tenderloin Mushroom Casserole ---- 36
Confetti Casserole
Steak Bake Casserole

Baked Spareribs and Cabbage
Barbequed Short Ribs - - - - -- - - - - - - -- - 49
Swedish Meat Balls
Pot Stew
Pizzaburgers for 100 ---------------- 50

--------------- 3'l

Skillet Chicken Noodle Scramble
Lipton Chicken - - - - - - - - - - - - - - - - - - - - 38

Quick Italian Spaghetti Sauce
Spanish Rice
Oriental Casserole ---- ------------- 51

Pizza Burgers
Frito Casserole
Best Ever Casserole - --- - -- ---- - -- -- 39

Jiffy Casserole
American Goulash
Beef/Cheese Casserole - ------------- 52

Meat Ball Stew
Homemade Beef Jerky ---- -- - - -- - - - - - 40
BREAD, ROLLS, PASTRY
Sloppy Joe
Salmon Loaf
Stuffed Cabbage

BREADS:
Brown Bread
Beer Bread
Cinnamon Bread -- -- --------------- 55

-- - - - - - - - - - - - - - - - - - 41

Pork Chop Casserole
Barbeque for 50
Tuna Noodle Casserole

- - - - - - - - - - - - - - 42

French Toast
Sour Dough Bread ------------------ 56

Pork Chops Creole
Porcupine Meat Balls
Chili Chuck- - - - - - - - - - - - - - - - - - - - - - - 43

Sour Dough Pancakes
Roliky Buns -- - - - - - - - - - - - - - - - - - - - 57

Short Cut Deep Dish Pizza
Mostaccioli
Barbequed Hamburger ------ ----- ---- 44

Casserole Bread
Monkey Bread - - - - - - - - - - - - -- - - - - - - 58
Potato Dumplings
Dumplings
Applesauce Nut Bread --------------- 59

Chicken Stew and Dumplings
Dinner-in-a-Can ------------------- 45

Pumpkin Bread
Pumpkin Bread
Punch Me Cake -- - - - - - - - -- - - -- - - - -- 60

Succotash Supper
7 Layer Casserole ------------------ 46
Beef Stroganoff
New England Pot Roast

Date Bread
Potato Dinner Rolls
Dinner Rolls ----------- ---------- 61

- ---- --------- 47

Homemade Salami
Tater Tot Casserole
Stirfry Beef with Vegetables ----------- 48

124

957-79

125

Easy Refrigerator Rolls
Mrs. Wetherby's Banana Nut Bread ------ 62
Zucchini Bread
Zucchini Bread
Minute Muffins
Raisin Bran Muffins

CAKES. COOKIES. DESSERTS
CAKES:
Pineapple Icebox Cake
Apple Walnut Cake ----- --- ---- ---- _ 73
Pound Cake
Sour Cream Pound Cake
Lazy Daisy Cake ------------------ _ 74

--- -- ----------- 63

Sixty Day Bran Muffins

-------------- 64

ROLLS:
Onion Butter Biscuits
Skillet Biscuit - - - - - - -- - - -- - - -- - - - - - 64

Pineapple Upside Down Cake
Rhubarb Cake - ---- -------- ----- __ 75
Tomato Soup Cake
Bishop Cake --------- ---------- ___ 76

Bisquick Basic Biscuits
Raised Pot.ato Doughnuts
Bismarks ----------------------- 65

Buddy's Favorite White Cake
Devils Food Cake ------------- _- ___ 77

Overnight Cinnamon Rolls -- - -- - -- --- - - 66
Raised Doughnuts --- -- --- --- ---- --- 67
PASTRIES:
Sour Cream Pie ------------------- 67
Pastry Rolls
Great Pastry
Hermie's Never Fail Pie Crust--------- 68
Foolproof Crust
French Apple Pie
Apple Georgette ------------------- 69
Pecan Pie
Impossible Pie

---:----------------- 70

Coconut Pie
Apple Slices
Grandma Banet's Pumpkin Pie

-- - - - - - - - 71

Strawberry Pie
Rhubarb Custard Pie
Rhubarb Pie --------------------- 72

Chocolate Sheet Cake
Apple Cake --------------- _______ 7 8

•..
•II

Chocolate Curl Cake
Cherry Cake ------------------ ____ 79
Pineapple Icebox Cake
Pecan Upside Down Cake
Red Velvet Cake ---------------- ___ 80
Devils Food Cake
Hickory Nut Cake
Sheet Chocolate Cake ------------ _- __ 81
Chocolate Cheese Dream Cupcakes
Cheese Cake ------------ _________ 82
Strawberry-Glazed Cheesecake
Carrot Cake - -- --- -- ______________ 83

II
I' I

Cake That Never Lasts
Hot Fudge Pudding Cake - - - - - - - _______ 84

I

Cream Cheese Cake
Jello Cheese Cake - - ~· -- -- -- -- _______ s 5
Pineapple Cheese Cake
Crazy Cake - --- --- _______________ 86

126

957-79

127

COOKIES:
86
Pecan Butter Balls -- - - - - - - -- --- -- --

Quick Holiday Fruit Cake
Oatmeal Date Bars -- -- - - -- - - - -- - --

98

candy Cane Cookies
Potato Chip. Cookies
_______________ 87
sugar Cook1es - - - - -

Banana Nut Bars
Surprise Meringues
Jelly Roll -----------------------

99

Thumbprint Cookies
potato Chip Cookies

----------------88

Banana Boats
Strawberry Fluff ------------------ 100

Acorn Cookies
Kolachky
.
---------89
Crunchy Peanut Butter Cookies

Mandarin Banana Fluff
Raspberry Pudding
Fresh Blueberry Cobbler ------------ 101

Peanut Butter Balls
Peanut Butter Cookies
___ 90
Hershey Bar Cookies - - - - - - - - - - - - -

Quick Apple Coffee Cake
LemonBars ---------------------102

Monster Cookies
chocolate No Bake ~ookies
__________ 91
stained Glass Cookies ----Apple-Walnut Drop Cookies
__________ 92
Goof Balls
---- ---Pineapple Cookies
.
Sunflower Crisp Coo~leS
---------- 93
chocolate Chip Cookies- --- .
Pecan Cups
Stir and Drop Sugar Cookies
- - - - - - - - - - 94
Jumbles Cookies ---- -- --Cup Cookies

----------------~----95

DESSERTS:
Frosted Creams
Chocolate Peanut Butter Treats

________ 95

Fruit Dumplings
_______________ 96
Frosted Pumpkin Bars
cream Cheese Tarts
Apple Pastry Squares

---------------97

----l

Lemony Layer Bars
Chocolate Dessert
Champagne Dessert ---------------- 103
Raspberry Swirl
Norwegian Kringla
Mint Chocolate Chip Oatmeal Bars

----- 104

Pistachio Torte
Cherry Torte - - -- - -- - - - -- - - - - - - - - 105
Cheese Torte
Danish Puff
Liste' ------------------------- 106
Sandbakklse (Sand Tarts)
Apple Dumplings
Apple Crisp
- -- - - - -- --- -- - -- -- - 107
Apple Crisp

-- -- - -- -- - -- -- - - - - -- 108

CANDY, JELLY, PRESERVES
CANDY:
Caramel Corn
Gumdrop Candy
Toll House Kookie Brittle

109
129

128

Pecan Crisps
Fudge
Captain Crunch Candy -------------- 110
Angel Food Candy
Peanut Brittle
Peanut Butter Fudge
Popcorn Balls - ----------------- - 111
Caramel Corn

--- -- ---- -- ------ -- 112

JAMS AND PRESERVES:
Peach and Maraschino Cherry Jam
Pear, Pineapple, ApricotJelly -------- 112
Beet Jelly ---------------------- 113
BEVERAGES AND MISCELLANEOUS
BEVERAGES:
Hot Wine Drink
Hot Chocolate Mix
Orange Julius
Russian Tea -------------------- 115
Very Berry Crush
Refreshing Orange Shake
Golden Punch
Fruit Brandy -------------------- 116
Hot Chocolate Mix
Golden Summer Punch --- - -- -- ------ 117
FROSTINGS:
White Mountain Frosting ------------- 117
Chocolate Sauce for Ice Cream
Seven Minute Frosting
Cocoa Frosting
French Cream Frosting - --- --- ---- -- 118
Thlock Cream Frosting
Butter Cream Frosting ------------ -- 119

957-79
130

131

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FOR COOKBOOKS

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FILL IN COUPONS BELOW-

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You may order dS many copies of our Cookbook as you wish for the regular price,
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Please mail
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Mail books to:

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Address _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __
City. State, Zip-------------------~------------------------------------------------~

You may order as many copies of our Cookbook as you wish for the regular price.
plus 75 cents postage and packing per book ordered. Mail to:

Wilmot Grade School Parents' Club
Box 68
Wilmot, Wis. 53192
Please mail
copies of your Cookbook @_ _ _ _ each, plus 75 cents
postage and packing per book order.

Our Company has published millions ol personalized cookbooks for every kind ol
organization from every state in the uniom.

II.
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Mail books to:

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City. State, Zip·-------------------------------------------

~---------------------------957-79

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WE CAN DO THE SAME fOR YOU
Your book is COMPLETELY YOURS because the name of your community will
appear where it say~ Blankvi lie, Mo. above ond the name of your organization
where it. says Old Timers Club.
The name of every person who submits a recipe is printed right with the recipe.

YOUR BOOKS ARE SELf fiNANCING
(60 DAYS AFTER SHIPMENT TO PAY- NO INTEREST OR HANDLING)

You figure the exact cast of your books from our Price Chart. Costs are figured
on the number of recipes you want printed an·d the number of books you want
to order.
(PLEASE TURN THE PAGE)

WHAT'S.·
COOKIN'?
)

SALEM TOWNSHIP
COMPILED BY

.·.· •· · Twp.· ·Rescue Squad Auxiliary
?-~Ct

II

••
II

•
•
I

SALEM TWP. RESCUE SQUAD AUXILIARY
MEMBERSHIP
COPYRIGHT

1979

Auxiliary Officers

COOKBOOK PUBLISHERS, INC.
13550 W. 108th Street

Lenexa, Kansas

President . . . . . . ..................... ·Cam Pawlowski

66212

1st Vice-President

.................... Nancy Johnson

2nd Vice-President ..................... Chris Schlagel
Secretary ............................ Cassandra Hein
Treasurer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Claudia Reh

This Cook Book is a
perfect gift for all occasions.
Get a supply while
they are still available.

THIS BOO~ includes the finest plastic ring binders available, BUT, like
most plastics, the BINDERS CAN BE DAMAGED BY EXCESSIVE
HEAT: so AVOID exposing them to the direct rays of the SUN, or
e~cesstve heat such as IN A CAR on a hot day, or on the top of the
k~tc hen STOVE. If not exposed to heat, the binders will last indefi1
nite y.

Auxiliary Members
Linda Bandauskas
Elaine Barty
Emily Bruenning
Shirley Bullis
Jenny Dean
Delores DeGroodt
Pat Dickerson
Jewel Erickson
Donna Fiebelkorn
Evelyn Fox
Helen Franz
Alice Fritch
Arlene Graczyk
Theresa Grefkowicz
Sue Haracz
Osa Herreid
Jackie Horneck
Betty Jarvis
Mary Ann Lancour
Alice La Violette

Nellie Lee
Jane Litwin
Albina Marchuk
Ruth Morton
Adeline Nettin
Sue Niles
LaVerne Ranta
LaVerne Rasmussen
Mae Raugeau
Marge Schmidt
Evelyn Schmude
Grace Sherlin
Barbara Spickerman
MaryAnn Swiderski
Val Talbert
Anna Tyrakowski
Marilyn Warden
Nancy Wigand
Ann Wilkens
Joann Ziolek

'I
A

A HANDY SPICE GUIDE
TO MAKE YOU BECOME A SEASONED SEASONER
ALLSPICE .... a pea-sized fruit that grows in Mexico, Jamaica, Central and South America.
Its delicate flavor resembles a blend of cloves, cinnamon and nutmeg. USES: ~Whole)
Pickles, meats, boiled fish, gravies. (Ground) Puddings, relishes, fruit preserves, baking.
BASI L. ... the dried leaves and stems of an herb grown in the United States and North
Mediterranean area. Has an aromatic, leafy flavor. USES; ForJI~If(Jringtomato dishes
and tomato paste, turtle soup; -also lise in cooked peas~ squash, snap beans; sprinklechopped over lamb chops and poultry.
BAY LEAVES.... the dried leaves of an evergreen grown in the eastern Mediterranean
countries. Has a sweet, herbaceous floral spice note. USES: For pickling, stews, for
spicing sauces and soup. Also use with a variety of meats and fish.
CARAWA Y.... the seed of a plant grown in the Netherlands. Flavor that combines the
tastes of Anise and Dill. USES: For the cordial Kummel, baking breads; often added
to sauerkraut, noodles, cheese spreads. Also adds zest to French fried potatoes, liver,
canned asparagus.
CURRY POWDER .... a ground blend of ginger, turmeric, fenugreek seed, as many as
16 to 20 spices. USES: For all Indian curry recipes such as lamb, chicken, and rice,
eggs, vegetables, and curry puffs.

APPETIZERS,

CHIPPED BEEF

1 pkg-. dried beef

1/4 c. milk
1 (8 oz.) pkg. cream
cheese

· (lJ'rib.)
1 small onion

Slice beef into small pieces (add a dash of horseradish
if desired). Mix until creamy. Refrigerate until ready to
use.
OLIVE DIP OR SPREAD
1 (10 oz.) jar salad
olives
1/4 c. milk

MACE .... the dried covering around the nutmeg seed. Its flavor is similar to nutmeg,
but with a fragrant, delicate difference. USES: (Whole) For pickling, fish, fish sauce,
stewed fruit. (Ground) Delicious in baked goods, pastries and doughnuts, adds un·
usual flavor to chocolate desserts.

Mix until creamy.
Keeps very well.

MSG (MONOSODIUM GLUTAMATE) .... is a vegetable protein derivative for raising
the effectiveness of natural food flavors. USES: Small amounts, adjusted to individual
taste, can be added to steaks, roasts, chops, seafoods, stews, soups, chowder, chop
suey and cooked vegetables.
OREGANO .... the leaf of a safe bush growing in Italy, Greece and Mexico. USES: An
excellent flavoring for any tomato dish, especially Pizza, chili con carne, and Italian
specialties.
PAPRI KA .... a mild, sweet red pepper growing in Spain, Central Europe and the United
States. Slightly aromatic and prized for brilliant red color. USES: A colorful garnish
for pale foods, and for seasoning Chicken Paprika, Hungarian Goulash, salad dressings.
POPPY .... the seed of a flower grown in Holland. Has a rich fragrance and crunchy,
nut-like flavor. USES: Excellent as a topping for breads, rolls and cookies. Also
delicious in buttered noodles.
ROSEMARY .... an herb (like a curved pine needle) grown in France, Spain, and Portugal,
and having a sweet, fresh taste. USES: In lamb dishes, in soups, stews and to sprinkle
on beef before roasting.
SAGE .... the leaf of a shrub grown in Greece, Yugoslavia and Albania. Flavor is
camphoraceous and minty. USES: For meat and poultry stuffing, sausages, meat loaf,
hamburgers, stews and salads.
THYME .... the leaves and stems of a shrub grown in France and Spain. Has a strong,
distinctive flavor. USES: For poultry seasoning, in croquettes, fricassees and fish
dishes. Also tasty on fresh sliced tomatoes.

RELISHES

Darlene ZlJ,rowski

Dl LL.. .. the small, dark seed of the dill plant grown in India, having a clean, aromatic
taste. USES: Dill is a predominant seasoning in pickling recipes; also adds pleasing
flavor to sauerkraut, potato salad, cooked macaroni, and green apple pie.

MARJORAM ....an herb of the mint family, grown in France and Chile. Has a minty·
sweet flavor. USES: In beverages, jellies and to flavor soups,' stews, fish, sauces. Also
excellent to sprinkle on lamb while roasting.

PICKLES,

Mrs. Dean Schultz
1 (8 oz.) pkg. cream
cheese

Refrigerate until ready to use.

DILL DIP
1 c. sour cream (half

Mrs. Dean Schu"Itz
&

half)
1 c. mayonnaise
1 Tbsp. dried, minced
onion

1 Tb sp. dill weed
1 Tbsp. parsley flakes
1 tsp. Beau Monde seasoning

Mix and refrigerate about 4 hours before serving.
Keeps very well.
ZUCCHINI SWEET RELISH
10 c. zucchini, coarsely
ground or grated
3 1/2 lb. ( 4 medium sized)
onions, diced
1 r?d sweet pepper,
d1c~d (green pepper, if
desired)

Emma Schultz
2 tsp. salt
1 tsp. turmeric
1 tsp. celery seed
1 I 2 tsp. pepper
1 tsp. nutmeg
2 1/4 c. white vinegar
2 c. honey

Tl)HMERIC .... a root of the ginger family, grown in India, Haiti, Jamaica and Peru,

"·"•~ -'·- -~u-~-"--~~.llm..rt"- ... USES:_As_a fiaY.Orin.\UilQ!l()IOr:iiJ!J]':lpr:_ee~El~

..

1

0
I

ZUCCHINI SWEET RELISH

(Continued)
MARINATED MUSHROOMS

Com~ine all ingredient_s; cook i:< a heavy bottom pan
over rr;ed~um ~eat fo~ 15 mmutes, stll'ring occasionally.
Store m Jars m refr1gerator or process in a boiling w t
bath ( 160°) for 15 minutes. Seal in jars. Yield: 10 ~ue:s.

F. Schultz

1 oz. herring

2
2
2
4

3 large onions
1 Tbsp. peppercorns
8 bay leaves
Boil mixture for 3 minutes.
Let stand for 24 hours.

whole chilies
c. vinegar
c. water
Tbsp . sugar
Cool and pour over fish.

CHIP DIP

Cam Pawlowski
Dash of garlic salt
Dash of salt

Add enough canned cream to blend and thin cream
cheese. Can add onion soup dry mix, if desired.
FRESH VEGETABLE DIP
1 c . mayonnaise
1 c. sour cream
1 tsp. dill weed

Mrs. Judy Witt
1 tsp . onion powder
1 tsp. celery salt
1 tsp. Lawry's seasoned

salt
Mix ~ngredients together and chill.
MARINATED MUSHROOMS
1 pkg. fresh mushrooms
1 Tbsp. oregano

sprinkle with oregano. Let marinate at room temperature
for 4 hours. Serve. (Can't stop eating them!).
Barbara Zwart

VEGETABLE DIP

PICKLED HERRING

1 ( 8 oz.) pkg. cream
cheese (room temperature)
1 small onion, diced

(Continued)

Kathy Plack()
1 c. Seven Seas herbs and

spices salad dressing

~lean. and quarter mushrooms. Arrange in
servmg dish. Pour salad dressing over

2 c . Hellmann's mayannaise
2/3 c. sour cream
1 Tbsp. dried green
onion
1 tsp . Beau Monde seasoning
1 tsp. Lawry's seasoning

1 tsp . parsley

112 tsp. Worcestershire
sauce
1 tsp . dill weed
1 tsp . dill seed
1 I 4 tsp. celery salt
1/4 tsp. onion salt
1/2 tsp. Accent
2 drops of Tabasco sauce

Combine together.
"DEVILED MUSHROOMS n

1 lb. medium-sized fresh
mushrooms
1 ( 3 oz . ) p kg. cream
cheese, softened
1 ( 4 1/2 oz.) can deviled
ham
1 tsp. onion powder

Jean Hallberg ''
2 c. soft bread crumbs,
divided (set aside 1 I 2 c . )
1/8 tsp. ground black
pepper
3 Tbsp. butter or margarine,
divided (set aside 1
Tbsp.)

Rinse, pat dry and remove stems from mushrooms; set
caps aside. Chop enough stems to make 112 cup; reserve.
In a medium bowl, combine cream cheese, deviled ham, 1/2
cup of the bread crumbs, reserved chopped mushroom
.
stems, onion powder and black pepper. Melt butter; brush
caps with 2 tablespoons of butter. Mound stuffing mixture
into each cap. Melt remaining butter and stir in reserved
crumbs. Sprinkle over stuffed mushrooms. Bake at 350°
until hot, about 15 or 20 minutes.

VEGETABLE DIP
1 c. Hellmann's mayon-

naise
1 c . sour cream
1 Tbsp. celery flakes

Dorothy Koch
1 Tbsp. onion flakes
1 Tbsp. parsley
1 tsp. Lawry's salt
1 tsp. Worcestershire sauce

Mix well, chill and serve.
SHRIMP DIP
1 can tiny shrimp,

chopped

Dorothy Koch
1 bottle shrimp sauce
1 ( 8 oz.) pkg. cream cheese

Soften cream cheese. Put in center of dish. Mix
chopped shrimp with shrimp sauce; put over cheese.
good, simple. Can use chopped clams, also.
CHEESE FONDUE
8 oz. natural Cheddar
cheese, grated
8 oz. natural Swiss cheese,
grated
2 Tbsp. flour
1/2 tsp. salt

Very

Claudia Reh
1/4 tsp. pepper
1 clove of garlic
1 ( 12 oz . ) can or bottle of
beer
Dash of Tabasco sauce
Bread cubes

Mix cheeses, flour, salt and pepper in a large bowl.
Rub clove of garlic around glass fondue pot. Pour in beer
an~ heat slowly' gradually adding cheese mixture, a cup at
a tlme. Stir after each addition, until cheese is melted and
blended. Don't allow to become too hot. Stir in Tabasco
~auce. Serve over low heat. Dip speared bread cubes
mto cheese mixture.
CHEESE SPREAD
1 carton Merts cheese

with onion or garlic

Cam Pawlowski
1 ( 8 oz.) pkg. cream cheese
Just enough milk to cream

Add either garlic or onion powder, depending on type
of cheese (if onion, add garlic - visa versa) .

•
••
•
!

PARTY RYE BREAD
Mayonnaise
Spanish onion, sliced
paper thin

Anita Gulli-Gedville
Grated Parmesan cheese
1 loaf party rye bread

Spread each slice of rye bread with mayonnaise; add a
bit of onion and sprinkle with Parmesan cheese. Place under
broiler until bubbly. Serve hot .
DILLY BEANS
2 lb. green beans,
trimmed
1 tsp. cayenne pepper
4 cloves garlic

Grace Sherlin
4 heads dill
2 1/2 c. water
2 1/2 c . vine gar
1/4 c. salt

Pack beans lengthwise into hot Ball jars, leaving 1/4.
inch space. To each pint, add 1/4 teaspo?n cayen.n~ pe?per, 1 clove garlic and 1 head dill. Comb.u;e remammg mgredients and bring to boiling. Pour, b?1lmg hot, over
beans, leaving 1/4 inch head sp~ce. .~d]ust caps. Proces&
pints and quarts for 10 minutes m bmlmg water bath.
Yield: About 4 pints.
.
Note: Let beans stand for 2 weeks before tastmg to
allow the flavor to develop.
MARINATED MUSHROOMS
1 lb. white mushrooms
1 pkg. Good Seasons Italian

dressing

Lou Szczepanik
1 Tbsp. chopped chives
Pinch of oregano
1 Tbsp. chopped parsley

Wash mushrooms and trim off base of stem. Cut into
1/4 inch slices. Prepare dressing according to package
directions. Add parsley, chives and oregano. Pour over
mushrooms and let marinate at least 1 hour. Serve as an
antipasto or an appetizer with toothpicks. Leftovers may
be added to a tossed salad.

Clara Barthel
7 c. sliced cucumbers
1 c . onions, sliced
1- green pepper (large),
diced

2 c. sugar
1/2 c. vinegar
1 Tbsp. salt

Mix all together in bowl well.
DEVILED PUFFS
1 c. water
1/2 c. butter or margarine
1 c. flour
4 eggs
1 Tbsp. horseradish

Freeze in containers.
Sandra I. Kirwan

3 ( 4 1/2 oz.) cans deviled
ham
3/4 tsp. pepper
3/4 tsp. onion salt, or 1
small onion, minced
1/3 c. dairy sour cream

Heat oven to 400°. In saucepan, heat water and butter
to rolling boil. Stir in flour. Stir vigorously over low
heat until mixture forms a ball, around l minute. Remove
from heat. Beat in eggs, all at once, until smooth and glossy. Drop dough by slightly rounded teaspoonfuls onto
ungreased baking sheet. Bake about 25 minutes or until
puffed, golden brown and dry. Remove puffs to wire rack
and cool. Mix deviled ham and horseradish, pepper, onion
salt and sour cream and chill. Cut the tops off of the puffs
and remove filaments of soft dough. Fill each puff with
slightly rounded teaspoonfuls of ham mixture. Makes about
40-50 appetizers.
HOLIDAY APPETIZER PIE
1 (8 oz.) pkg. cream
cheese, softened
2 Tbsp. milk
1 (2 1/2 oz.) jar dried
beef, finely chopped
(about 3/4c.)

Anita Gulli-Gedville
2 Tbsp. green pepper,
finely chopped (optional)
1/2 c. dairy sour cream
1/4 c. coarsely chopped
walnuts
2 Tbsp. instant minced onion

Blend cream cheese and milk. Stir in dried beef,
onion, green pepper and mix well. Stir in sour cream.
Spoon into an 8 inch pie plate or small shallow baking dish.
Sprinkle walnuts over top. Bake in a 350° oven for 15 minutes. Serve hot with crackers or fresh vegetables.

SOUPS,

SALADS,

VEGETABLES

TO QUICK-FREEZE VEGETABLES
Vegetables for freezing are prepared as for cooking, then blanched (scalded) d
__ _
or with the brine. The dry pack is less trouble and is satisfactoryaf:r
all vegetaoles except green peppers.
--

~a~-~-=-~ ~ry,

Blanching v~geta~l.es is important because it minimizes loss of flavor and color.
T? blanch m bo1hng water, put about one pound of vegetables in a fine-mesh
Wlr~ bask~t. with a wire cover to hold food under the water and lower into
rapidly b01lmg water, enough to cover food. Cover the kettle and then COUNT
T~E TIME RECOMMENDED FOR EACH vegetable. After blanching, chill
qu1c~Jy and thoroughly, plunge the vegetables into ice water, or hold under cold
runmngwater. When completely chilled, remove and drain, and PACK AT ONCE.
VEGETABLE

HOW PREPARED

ASPARAGUS

Wash, cut, sort into groups
according to thickness of
stalk. Blanch, chill, pack.

BLANCHING
3 to 4 minutes in boiling

water, depending on size.

BEANS, GREEN
AND WAX

Wash, stem, slice, cut or
leave whole. Blanch, chill,
pack.

Cut: 2 minutes in boiling
water.
Whole: 2 1/2 minutes in
boiling water.

BEANS, LIMA

Shell, wash, blanch, chill.
Remove white beans,
which may be used for
cooking. Pack.

1 to 2 minutes in boiling
water •. depending on size.

CARROTS

Remove tops, wash, scrape.
Slice lengthwise or crosswise as preferred, or leave
small carrots whole.

Whole: 4 1/2 minutes in
boiling water.
Sliced: 3 minutes in boiling water.

CAULIFLOWER

Break heads into flowerets
about 1 inch across. Wash
'
blanch, chill, pack.

3 to 4 minutes in boiling
water.

CORN, ON COB

Husk, trim away silk and
spots. Wash, blanch, chill,
pack.

1 minutes in boiling water
for slender ears. 9 for medium, 11 for large.

Anita Gulli-Gedville
KUGELIS (Grated Potato Pudding)
(Lithuanian)
1 small can Carnation
5 lb. white potatoes,
evaporated milk
grated
6
eggs
1/2 lb. bacon, diced
1 1/2 tsp. salt
1 stick margarine
Pepper to taste
1 medium onion, diced
Melt margarine in saucepan; saute onion until transparent. Add bacon, salt and pepper and cook over low
heat to cook up bacon (not crisp) . Cool. Grate potatoes;
when half are grated, pour on canned milk and continue
grating the rest of the potatoes. Add the cooked bacon
and onion mixture. Add 6 well-beaten eggs (fold in).
Mixture will be watery. Pour into greased and floured
9x13 inch pan (may need 2 pans) and bake at 375° for 1 1/2
hours. Blot off some of the grease with paper towels during
baking. Serve with sour cream.
Helen Franz

ONION RINGS

CORN, KERNELS Same as corn on cob. After
chilling, cut off kernels and
pack.
GREENS
Wash, discard bad leaves,
Beet, Chard, Kale, tough stems. Blanch, chill,
Mustard, Spinach, pack.
Collards, etc.

2 minutes in boiling water.

PEAS

Shell, sort, blanch, chi_ll,
pack.

1 to 2 minutes in boiling
water, depending on size.

PEPPERS, GREEN Wash, cut away seeds, slice.
Blanch, pack in brine of 1
tsp. salt to 1 c. cold water.

3 minutes in boiling water.

1 egg
1/2 tsp. salt

1/2 c. milk

Beat well in mixing bowl. Have Wesson oil (or other
brand) heated to about 375°. Dip onion rings in batter
and lower into hot oil to float. Turn over once. Fry them
until they are brown. Remove and drain on paper towels.
PICKLED BEET SALAD
2 pkg. black raspberry
jello

Mrs. Donna Fiebelkorn
2 c. hot water

2 c. pickled beet juice

Stir. Set. Top with slic.ed hard boiled eggs.

COMPANY GREEN BEANS
2 slices bacon, cut up
1 clove garlic, minced
1 can condensed cream
of chicken soup

Clara Barthel
1/4 c. milk
2 ( 16 oz. ) cans green beans
1 onion, cut up

Cook ~aeon unt~l c~isp ; drain on paper toweling.
Saute garhc and omon m bacon fat 3 minutes. Stir in
soup, milk and crumbled bacon. Drain beans and add
Onion is optional, and if I don't have garlic I use.
garlic salt to taste.
'
DELICIOUS

BAKED BEANS

2 large cans of beans
( 3 lb. 4 oz.)
1 1/2 c. catsup
1 Tbsp. dry mustard or
2 tsp. prepared
2 Tbsp. Worcester shire
sauce

Mrs. Barbara Pahlke
Salt pork (wash)
1 chopped onion (medium)
1/2 c. brown sugar
3 dashes of Tabasco
sauce
Chives (optional)
1/2 c. molasses

Bake slow at 275° until set and dark brown, about 4
hours.
SCALLOPED POTATOES
4 c. thinly sliced pared
potatoes
3 Tbsp. flour
1 I 4 c . finely chopped onion,
minced

Mrs. Thomas V. Craven
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. butter
1 c. hot milk

In a ~ 1/2 quart. casserole, arrange potatoes in 4 layers. Sprmkle the f1rst 3 layers with about 1 teaspoon
onion, 1 tablespoon flour, 1/8 teaspoon salt and a dash of
pepper. Sprinkle last layer with remaining onion, salt
and pepper and dot with the butter. Pour hot milk over
the whole thing and bake uncovered about 1 hour at 350o.

Carolyn Schlagel

BAKED ONIONS
4 large sweet onions
1/4 c. butter
1 tsp. salt
Pepper to taste

1/4c. water
1/4 c. sugar
1/4 c. vinegar

Peel onions and cut into medium thick slices. Place in
a greased casserole. Heat water and butter together, stirring in salt, sugar, vinegar and pepper until sugar dissolves. Pour over onions. Bake 1 hour at 350°, covered.

FROZEN

Mrs. Dean Schultz

COLE SLAW

1 medium head cabbage,
shredded

1 tsp. salt

Let stand for an hour or more.
3 ribs celery (optional)
1 I 2 green pepper, chopped
1 small onion (optional)

Drain and add:

1 carrot (optional)
1 tsp. mustard seed
(optional)

Boil together for 1 minute:
1/2 c. water
1 c . white vinegar

2 c. sugar
1 tsp. celery seed

Cool; mix with vegetables and freeze.
put in red cabbage if you have it.
SAUERKRAUT SALAD
2 c. sauerkraut (No. 1
can)
1/2 c. sugar
1 I 2 c. celery, sliced thin

You can also

Emma Schultz
1/2 c. green pepper, sliced
thin
1/2 c. shredded carrot
1 I 4 c. chopped onion

Cut sauerkraut into short strands; stir in sugar and
let stand for 1/2 hour. Add rema.i.ning ingredients. Cover
and let stand for 12 hours.
.

GERMAN POTATO SALAD
5 lb . red potatoes
6-8 slices bacon, cut up
1 1/2 c. onions, diced
1 1/2 c. celery, diced

Ruth Boehm (Mrs. William)
1 c. vinegar
2 c. water
1 Tbsp. salt
A little sugar

2 c. white sugar
1 G. white vinegar
1 Tbsp. celery seed
1 Tbsp. mustard seed

Boil potatoes in skins. Peel while still warm; slice.
Add celery. Fry bacon; add onions until transparent.
Add vinegar and water, which have been thickened with
about 1-1 1/2 tablespoons flour and salt. Simmer a while
and pour over potatoes.
5 CUP SALAD
1 c. Mandarin oranges
1 c. crushed pineapple
1 c. coconut
Mix all the above together.
to serve.
PATIO SALAD
1 pkg. frozen green
peas
1/2 tsp. salt
1 1/2 c. water
1 1/3 c. Minute Rice (5
oz. pkg.)

FREEZER COLE SLAW

Dorothy Rochford
2 small cabbage heads
3 stalks ch_qpped c;!ele:ry
1/2 green pepper, chopped

Boil first 4 ingredients 1 minute and set aside for 1
hour. Chop 1 large or 2 small cabbages. Sprinkle 1 tablespoon salt on cabbage and let stand 1 hour. Squeeze out
water by hand, Add 3 stalks chopped celery and 1/2 green
pepper, chopped. Pour syrup over cabbage. Mix and
freeze. You may add carrots if you like.

Cam Pawlowski
CRANBERRY SALAD

1 c. pecans
1 c. sour cream
Refrigerate until ready

2 c. cranberries
1 c. sugar
1 c. grapes

Linda Orvis
2 c. whipped cream
1 c. pecans

Grind cranberries and mix well with sugar. Drain
overnight. Add grapes, pecans and cream. Chill.
Osa Herried
3/4 c. mayonnaise
1/2 c. chopped dill pickle
1 tsp. grated onion
1 c . slivered cooked ham
1 c. slivered Swiss cheese

Add frozen peas and saJ.t to water in saucepan; cover.
Bring quickly to a full boil, then add rice. Stir with fork
to moisten all rice; cover. Remove from heat. Let stand
13 minutes, then add mayonnaise, pickle and onion, mixing
with fork. Chill. Before serving, add ham and cheese.
Serve on crisp lettuce with a ring of tomato wedges.
Serves 6.

TASTY SAUERKRAUT SALAD
1 1/2 c. sauerkraut
(16 1/2 oz. can)
1/4 c . salad oil
1/2 c. chopped celery
1/2 c. chopped green
pepper

Ruth Morton
1/2 c. sugar
1/4 tsp. pepper
1 Tbsp. minced pimento
2 green onions, chopped
(long table onions)
1/4 c. vinegar

Drain sauerkraut; wash it. Drain again. Squeeze
out remaining water. Combine all ingredients. Mix and refrigerate at least 12 hours - 24 hours is better. (Recipe
may be doubled.) Terrific salad.

HANDY CHART Of KITCHEN MATH WITH METRIC
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

MAIN DISHES

KITCHEN MATH WITH METRIC TABLES
Equivalent
Metric (Ml)
3 tsp.
loz.
1Y. oz.
4 Tbsp.
5 Tbsp. plus 1 tsp.
8 Tbsp,
16 Tbsp.
2 cups
4cups
4 cups plus 3'/, Tbsp.
2 Tbsp.
16 oz.
35.3 oz.

14.8 milliliters
29.6 milliliters
44.4 milliliters
59.2 milliliters
78.9 milliliters
118.4 milliliters
236.8 milliliters
473.6 milliliters
947.2 milliliters
1,000.0 milliliters
28.35 grams
453.59 grams
1.00 kilogram

POTATO DUMPLINGS
(8-10 dumplings)
8 medium potatoes
1/4 c. sifted flour

Catherine Bartow
2 eggs
1 1/2 tsp. salt

Let mashed potatoes stand overnight uncovered at room
temperature. Add flour, slightly beaten eggs, salt; mix
well. Pinch and drop into boiling water. Cook for 20 minutes. Saute 1 onion. Make raux; add 1 cup cream. Pour
over dumplings.

THE APPROXIMATE CONVERSON FACTORS FOR UNITS OF VOLUME
To Convert from

To

teaspoons (tsp.)
tablespoons (Tbsp.)
fluid ounces (fl. oz.)
cups (c)
pints (pt)
quarts (qt)
gallons (gal)
cubic feet (ft3)
cubic yards (yd3)

Multiply by

milliliters (ml)
milliliters (ml)
milliliters {mil
liters (I)
liters {I)
liters (I)
liters {I)
cubic meters (m3)
cubic meters (m3)

5
15

HERB RICE CASSEROLE

30

1/4 c. chopped onions
114 c. chopped celery

0.24
0.47
0.95

fluid ounces (fl oz)
pints ( pt)
quarts (qt)
gallons (gal)
cubic feet (ft3)
cubic yards (yd3)

DEEP-FAT FRYING TEMPERATURES
WITHOUT A THERMOMETER
A 1-inch cube of white bread will turn
golden brown:

345° to
355° to
365° to
375• to
385° to

355•
365°
375°
385°
39 5•

65 seconds
60 seconds
50 seconds
40 seconds
2 0 seconds

SIMPLIFIED MEASURES
2 pt. (4 c.) = 1 qt.
dash = less than 1/8
4 qt. {liquid! = 1 gal.
teaspoon
8 qt. (solid) = 1 peck
3 tsp. = 1 Tbsp.
4 pecks = 1 bushel
16 Tbsp. = 1 cup
1 cup~ Y. pt.
16 oz.= 1 lb.
2 cups= 1 pt.
If you want to measure part·cups by the table·

0.03
0.76

spoon, remember:

4 Tbsp. = Y. cup
5 1/3 Tbsp. = 1/3 cup
8 Tbsp. = Y, cup

10 2/3 Tbsp. = 2/3 cup
12 Tbsp. ~%cup
14 Tbsp. = 7/8 cup

0.03
2.1
1.06
0.26

35
1.3

TABLE OF PROPORTIONS
Gelatin (unflavored) · 1 Tbsp. thickens
2 cups liquid
Salt
1
tsp. to 1 qt. sauce
Soups & Sauces
1 tsp. to 4 cups flour
Dough
1 tsp. to 2 cups liquid
Cereals
1 tsp. to 1 lb. meat
Meat
Y. tsp. using 1 qt. water
Vegetables

CONTENTS OF CANS
Of the different sizes of cans used by commercial
canners, the most common are:

Size

1/4 c. chopped green pepper

Saute until tender.

3.8

•w•••m·-·~••••••-~-o-••••••-•••••-••••••••••••••••••••••••

milliliters ( ml)
liters (I)
liters (I)
liters (I)
cubic meters (m3)
cubic meters (m3)

C. R. Antink

Average Contents

8-oz. . . . . . . . . . . . . . . .
picnic . . . . . . . . . . . . . .
No.300 . . . . . . . . . . . . .
No. 1 tall . . . . . . . . . . . .
No. 303 . . . . . . . . . . . . .
No. 2 . . . . . . . . . . . . . . .
No. 2Y. . . . . . . . . . . . . . .
No.3 . . . • . . . . . . . . . . .
No. 10 . , ....•..•.. , .

1 cup
1% cups
1%cups
2 cups
2 cups
2Y. cups
3'1:. cups
4cups
12 tq 13

6 c. cooked rice
1 can mushroom soup
1/4 tsp. poultry seasoning

1 small can mushrooms
(pieces and stems)
Salt, pepper, Accent to taste

Combine all. Put into greased casserole. Top with
Parmesan cheese, chopped parsley and paprika. Cover;
bake for 30 minutes at 350°. (Can use sharp Cheddar or
Romano cheese. )
BEEF STEW
1 can condensed tomato
soup
1 can beef broth
1/2 c. red Burgundy wine
3 Tbsp. instant-type flour
1 tsp. salt
Dash of pepper

C. R.Antink
1/2 tsp. basil
1 1/2 lb. beef chuck, cut
into 1 inch cubes
4 medium potatoes, pared
and halved
4 carrots, quartered
1 large onion
1 tsp. sugar

Put all in pot; cover. Simmer 1 1/2 hours or until
meat is tender. Can add a package of frozen peas and a
can of mushrooms ,

SUKIYAKI

Claudia Reh

1 1 I 2 lb. sirloin tip
. roast '
sliced paper thm, cut
into bite size pieces
1 large head green cabbage,
cut into small wedges
2 bunches green onions,
cut into 1 inch pieces

.

-

8 oz. can mushrooms
drained, or equival~nt in
fresh mushrooms
1-2 Tbsp. sugar
2-3 tsp. soy sauce
2-3 Tbsp. oil

In wok or electric frypan, brown quickly, pieces of
meat, then add cabbage, green onions and mushrooms.
Add ~ cup wat:r or more if more liquid is needed. Season
a~d s1mmer, stirring, about 10 minutes. Serve over hot
riCe. More soy sauce, water and sugar may be added if
~ou prefer. Taste while cooking to be sure it's how you
like 1t.
EGGS

FRIED

RICE

2 c. cooked, chilled rice
1 bunch diced green
onions

Claudia Reh
6-7 scrambled eggs
3 Tbsp. soy sauce
1 can dice.d Spam

Mix up all ingredients in casserole and warm up before serving.

Claudia Reh

HAMBURGER STROGANOFF

1/4 tsp. pepper
1 ( 10 oz.) can mushrooms
1 ( 10 oz.) can cream of
mushroom soup
1 c. sour cream or sour
half & half

1/2 c. minced onions
1/4 c . margarine
1 lb. ground beef
2 Tbsp . flour
1 tsp. salt

Saute onion in margarine. Add meat and brown; add
flour, seasoning and mushrooms; cook 5 minutes. Add soup
and simmer 10 minutes. Stir in sour cream and heat
through. Do not boil. Serve over hot buttered noodles.
Kathy Comstock

EASY LASAGNE

3/4 tsp. pepper
1/2 tsp. oregano
1 (8 oz.) pkg. lasagne
noodles
1 1/2 c. cut up Swiss cheese
( 8 oz.)
1 ( 12 oz.) carton cottage
cheese

1 lb. ground beef
2 cloves garlic, minced
1 ( 6 oz . ) can tomato
paste
1 ( 1 lb. 4 oz . ) can tom atoes (2 1/2 c.)
1 tsp. salt

&

•

Arrange 2-3 pounds gizzards on pan. Sprinkle 1
package dry onion soup onto gizzards. Pat with butter.
Cover with foil. Steam f0r 1 1/2 hours at 325° in oven.

Brown ground beef and garlic in small amount of fat.
Add tomato paste, tomatoes, salt, pepper and oregano.
Cover and simmer 20 minutes. Cook noodles as directed
on package. Heat oven to 350°. Alternate layers of meat
sauce, noodles and cheeses in baking dish ( 11 1/2 x 7 1/2 x
1 1/2 inches), beginning and ending with meat sauce. Bake
20-30 minutes. Sprinkle with grated Parmesan cheese. ( 6-8
servings)

RICE PILAFF

SPINACH

BAKED

CHICKEN GIZZARDS

1/2 stick butter
Handful of tiny egg
noodles
1 small can College Inn
chicken broth

Claudia Reh

Claudia Reh
1 c . long grain rice

A little water
Salt to taste

.
Boil chicke~ broth while you brown the egg noodles
m a larger pan m the butter. Add rice and brown. Salt to
taste. Bring all ingredients to boil. Cover and simmer for
20 minutes.
·

Jumbo shells ( 12 oz.
pack)
2 (9 oz.) pkg. frozen
creamed spinach, cooked
in pouch
15 oz. Ricotta cheese
Cook shells;

'::!.:'d

Kathy Comstock

STUFFED SHELLS

cool.

drain.

Stir

8 oz. shredded Mozzarella
cheese
1 I 4 tsp. pepper
1/2 lb. ground beef
32 oz. jar spaghetti sauce
1 tsp. salt
Cook spinach;

empty into large

in Ricotta cheese, Mozzarella

l

~h:ese,

,:

15 . . I

EASY BEEF STEW

SPINACH STUFFED SHELLS (Continued)
salt and pepper. Stuff each shell with a tablespoonful of
mixture. Arrange 4 shells in 10 small casserole dishes.
Browh meat; add spaghetti sauce. Spoon 1/3 cup over
each dish. Cover with foil. Bake at 350° for 30 minutes.
Freeze unused casseroles. Bake frozen casseroles for 50
minutes.
SAUSAGE AND SPINACH PIE
1 lb. sweet Italian sausage
links, chopped
6 eggs
2 ( 10 oz.) pkg. frozen
chopped spinach, thawed
and well drained
1 ( 16 oz. ) pkg. Mozzarella
cheese, shredded

Kathy Comstock

2/3 c . Ricotta cheese
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder
Pie crust for 2-crust 9 ·
inch pie
1 Tbsp. water

Can be served either hot or cold. In skillet over medium heat, cook sausage until well browned; spoon off fat.
Reserve 1 egg yolk. In large bowl, combine remaining
eggs with sausage, spinach, Mozzarella cheese, Ricotta
cheese, salt, pepper, garlic powder; set aside. Prepare
pastry, line pie dish, spoon sausage mixture into pie dish.
Cover with top crust. Combine reserved egg yolk with
water; brush over top crust. Bake at 375° for 1 hour and
15 minutes. Let stand 10 minutes. (10 servings)
EASY BEEF STEW
2
1
1
6

lb . beef stew meat
medium onion
stalk celery
carrots

(Continued)

juice and liquid from vegetab~es fo:m a nicely f!.avored
gravy; the tapioca thickens 1t. Ymld: 6 servmgs,
BEER CHILI
1 lb. ground chuck or
hamburger
1 ( 8 oz. ) can tomato
sauce
1 ( 4 oz.) can mushrooms
1 small can tomato paste

Emma Schultz
1 can beer
1 can kidney beans
1 ( 8 oz.) pkg. spaghetti
1 1/2 tsp. chili powder
Salt and pepper to taste

Brown ground chuck; add salt and pepper. Turn to
simmer and add tomato sauce, paste, chili powder and beer.
The longer it simmers, the better ~t tastes .. Add more. chili
powder, if desired. Boil spaghetti and dram. Add ~1dney
beans and spaghetti to chili mixture just before serviCe.
Serves 6.
TACO CON CORN SALAD
1/2 head lettuce (bite
size pieces)
1 green onion , sliced
1/4 c. sliced green
pepper
1 tomato, sliced
1 lb . ground beef

Kay Gerlinski
1/4 c. chopped onion
1 can cream-style corn
1 (11/4 oz.) pkg. taco
seasoning mix
Dash of salt and pepper
3/4 c. shredded Cheddar
cheese
1/2 c. crushed corn chips

Mrs. George Sedivec
2 tsp. salt
1 Tbsp. sugar
1/2 c. tomato juice
2 Tbsp. tapioca

Cut meat into 1 1/2 inch cubes and place evenly in an
11 x 7 x 1 1/2 inch pan. Peel and slice onion, celery and
carrots. Add vegetables to the baking pan. Blend salt,
sugar and tapioca. Sprinkle over ingredients in baking
dish. Add the tomato juice. Cover pan with a sheet of
heavy duty aluminum foil and crimp the edges to seal tightly. Bake in a slow oven (250°) for 4 .hours. The tomato

In large bowl, layer lettuce, green onion, green pepper and tomato. In saucepan, brown meat with onion; 9-rain.
Add corn, seasoning mix, salt and pepper. Simmer 10 min. utes or until liquid is absorbed. Continuing layers in salad
bowl, add meat mixture, cheese and corn chips. Serve immediately.

LASAGNE
2 lb. Italian sausage
1 clove garlic, minced
1 Tbsp. whole basil
1 1/2 tsp. salt
2 c. tomatoes
1 ( 12 oz. ) can tomato
sauce
3 ( 10 oz.) pkg. lasagna
noodles

Marge Schmidt
3 c. cottage cheese
1 c. Parmesan cheese
1 Tbsp. parsley flakes
3 eggs, beaten
2 tsp. salt
1 tsp. pepper
2 lb. Mozzarella cheese,
sliced

Brown meat slowly; add next 5 ingredients. Simmer
30 minutes. Cook noodles, drain and rinse. Combine remaining ingredients, except cheese. Place part noodles,
part cottage cheese filling, part sliced Mozzarella cheese
and part meat sauce. Bake at 350° for 1 hour. Let stand
10 minutes before serving. This makes 3 ( 13x9x2 inch)
pans. Freeze two and eat one. Will keep 2 months in
freezer if covered well.
SUPPER MEDLEY
1 1/2 lb. hamburger,
cooked
1 small can tomatoes
2 large onions, chopped
2 tsp. salt

Marge Schmidt
1/4 tsp. pepper
1 can peas
1 pkg. spaghetti (left long)
1/2 lb. sliced American
cheese over top

Cook spaghetti as directed on package. Add rest of
ingredients with cheese over top and bake for 45 minutes
at 350°.
·
MEAT BALLS
1 lb. ground beef
2-3 eggs
Stale bread, soaked in
water

Marge Schmidt
Salt, pepper, garlic powder,
Romano cheese
Raisins (optional)

Mix above together; add a handful of raisins (optional).
Mix with your hands and make round balls and fry in oil.
When both sides are brown, put them in your sauce and
cook them together.

Vivian Ellefson

BEEF BURGUNDY

5 medium onions, sliced
thin
2 Tbsp. shortening
2 lb. boneless beef chuck,
cut into 1 1/2 inch
cubes
2 Tbsp . flour

1 tsp. salt, pepper, thyme,
marjoram
1 c . beef bouillon
1 c. dry red wine
1/2 lb. fresh mushrooms,
sliced
4 c. hot rice

In heavy skillet, cook onions in oil until brown; remove onions. Add beef and add more oil if necessary.
Brown beef cubes well on all sides. Sprinkle beef with flour
and seasonings. Stir in bouillon and wine. Simmer very
slowly for 2 1/2-3 hours or until meat is tender. If necessary, add more bouillon and wine. Keep meat barely covered with liquid. Return onions to pan and add mushro?ms.
Cook 30 minutes longer, adding liquid if necessary. AdJust
seasoning to taste. Serves 6.
Dorothy Schotaqus

BARBECUE BEEF
1 lb. ground beef
1/2-1 c. chopped onion
1 Tbsp . sugar
2 Tbsp. prepared mustard

1 Tbsp. sugar
1 tsp. salt
1/2 tsp. cloves (ground)
1 c. catsup

Mix together (brown meat) and simmer.
ITALIAN EGGPLANT PARMIGIANA
1 large eggplant
Salt and pepper to taste
1 c. fine dry bread
crumbs
2 eggs, lightly beaten
1 I 4 c. Parmesan cheese,
grated

Arlene Graczyk

Cooking oil (preferably olive
oil)

1 1/2 c. tomato sauce, heated
1/2 lb. Mozzarella cheese,
sliced
1 tsp. crumbled dried basil

Wash and cut eggplant crosswise into rounds 1/2 inch
thick. Do not peel. Season with salt and pepper. Dip
slices into bread crumbs, then into egg and then into bread
crumbs again. (Depending on size of the eggplan~, mor~
bre.ad crumbs and egg may. be necessary.) Place m refrigerator for 30 minutes . H@t a:t:>o1lt >1/eiP~ll 2f~o~UI! ~ §~ill~t ·

Cj
1

ITALIAN EGGPLANT PARMIGIANA (Continued)

APPLE

Fry eggplant slices until tender and golden on both sides,
A_dd more oil when necessary. Drain on absorbent paper.
Lme a buttered shallow pan (baking dish) with some of
the heated sauce. Arrange a layer of eggplant -slices over
the sauce. Cover with a layer of Mozzarella slices, more
sauce and a sprinkling of basil and Parmesan cheese. Repeat in layers until the dish is full. Bake in a preheated
moderate oven (350°) for 25-30 minutes.

6 pork chops, 2 inches
thick, with pocket
1 tsp. salt
1/8 tsp . pepper
5 Tbsp. chopped onion
1 1/2 c. bread, crumbled
3 Tbsp. butter

ARABIAN CASSEROLE
4 pork chops, 1 inch
thick
4 onion slices
4 green pepper rings
3/4 c. rice (uncooked)
1/2 clove garlic

Mrs. Alvin Melka
No. 2 1/2 can tomatoes
1 1/2 tsp. salt
A little pepper
1 small can of tomato
juice (optional)

STUFFED PORK CHOPS

Mrs. James Lonergan

1 large apple, peeled and
chopped
5 Tbsp. raisins
1/2 tsp. nutmeg
1/4 tsp. cinnamon
2-3 tsp. water

Season the chops with the salt and pepper. Stuffing:
Saute onion and bread in butter in skillet. Add apple, raisins, seasonings and water; mix together. Stuff chops,
fastening with toothpicks. Bake in shallow roasting pan
about 1 1/2-2 hours. Turn once during baking time. Drain
off any excess fat, if necessary. Makes 6 servings.
Mrs. James Lonergan

SPAGHETTI SAUCE WITH
MUSHROOMS

1/2 tsp. celery salt
2 bay leaves
•
1/2 Tbsp. cayenne pepp'er
1 #20 can stewed tomatoes
1 can mushrooms
Salt and pepper to taste

Brown chops (not necessary to flour). Remove to a
13x9x2 inch Pyrex. Put onion slice and pepper ring on
each chop. Put washed and drained rice around chops.
Combine tomatoes, salt, pepper, garlic and juice and pour
over prepared chops. Cover long casserole with aluminum
foil and bake in oven at 32 5° F. for 1 1 J 2 hours.

1 lb. lean ground beef
1/2 green pepper,
chopped
3 cloves garlic, minced
1 medium onion, chopped
1 large can tomato paste
1/2 tsp. sugar

SNAPPY BOLOGNA BAKE
( 8-10 servings)

Brown meat, onion, pepper and garlic. Salt and pepper to taste. Add remaining ingredients and stir until
thoroughly blended. Simmer about 4 hours (liquid from
mushrooms is added).

1 3/4 lb. unsliced bologna
3 (10 oz.) pkg. frozen
·
broccoli spears
2 cans condensed cream
of mushroom soup
1/2c. milk

Mrs. B. Wiszowaty
1 ( 4 oz.) can mushrooms
(stems and pieces)
1 1/2 c. bite-size cereal,
crushed
3 Tbsp. butter, melted
1/2 tsp. leaf thyme,
crumbled

Cut 8 thin slices of bologna to bake on top of casserole.
Cut remaining bologna into bite-size pieces. Cook broccoli only until tender. Cut into 1 inch pieces. Arrange
broccoli and bologna in a 3 quart oblong baking dish.
Combine soup, milk, mushrooms an11 liquid and mix well.
Combine cereal, butter and thyme. Spoon cereal to form
border on top. Arrange bologna slices on top, Bake at
_375° for 20.:..25 minutes or until heated through.

SHEPHERD'S PIE
1 1/2 lb. veal steak,
cut into small pieces

Ruth Boehm (Mrs. William)
1 1/2 lb. pork shoulder, cut
into small pieces

Cook until tender in enough water to cover ( 1 hour)
with 1 teaspoon salt added. Add:
1 can Campbell's chicken
soup with rice
1 green pepper, chopped

1 pkg. fine noodles
(Mrs. Grass'), cooked
15 minutes
.

....

\

-z_c;u
.

.

=

SHEPHERD'S PIE

HUNGRY KIDS'

(Continued)

Take off fire and add:

CASSEROLE

(Continued)

Biscuits:

1 can pimientos,

1/2 lb. American cheese
(mild), grated

chopped fine
1 can mushroom buttons

Po':lr into buttered baking dish and cover with 1
?an wh1te cream style corn and buttered bread crumbs Bake
m a moderate oven for 1/2 hour. Serves 12 people. '
CHICKEN

Ruth Boehm (Mrs. William)

8 chicken breasts or

2 cans mushroom soup
undiluted
'
1 c · grated Cheddar cheese
(mild)
1/2 c · Sauterne wine

whatever parts you prefer
6 green onions, chopped,
with tips
Paprika

Put chi~ ken in greased pan. Do not put on top of one
an?ther. M1x soup, onions and Sauterne .. Pour over
chicken. Spri~kle cheese over top, then paprika. Bake
2 hours at 325 temperature, uncovered. Serve with rice.

1 c. flour

1 1/2 tsp. baking
powder

1/2 tsp. salt
1/3 c. milk
3 Tbsp. oil

Sprinkle celery, onion and green pepper in bottom of
an 8 inch baking dish. Crumble ground beef on top. Bake
uncovered at 425° for 20 minutes. Remove from oven. Stir
in pork and beans, catsup, water, salt and garlic salt until
well blended. Reserve 1 I 2 cup of bean-meat mixture. Return casserole to oven for 10 minutes while preparing biscuits. Arrange biscuits without centers on casserole.
Spoon reserved bean-meat filling into hole of each biscuit.
Top with the biscuit holes. Bake at 425° for 15-20 minutes,
until golden brown.
Biscuits: Combine flour, baking powder and salt in
mixing bowl. Combine milk, oil and add to dry ingredients
all at once, stirring until dough clings together. Knead on
floured surface 8 times. Roll out to 1/4 inch thickness.
Cut with doughnut cutter, saving holes. ( 4-5 servings)
MEAT

Linda Marcussen

LOAF 'N STUFFING

Meat Loaf:
SUNDAY NIGHT

SUPPER

Ruth Boehm (Mrs. William)

1 lb. round steak,

1/2 green pepper, chopped
1 can stewed tomatoes
2 c. cooked noodles

ground
1 c. onions, chopped
1 c. celery, chopped
Saute meat, onions, celery;
noodles.

HUNGRY KIDS'

CASSEROLE

1/2 c. chopped celery
1/4 c. chopped onion
1/4 c. chopped green
pepper
1 lb. lean ground beef
no

add tomatoes.

Add

Linda Marcussen
1 ( 1 lb.) can pork and beans
1/4 c. catsup
1/4 c. water
1/2 tsp. salt
1/2 tsp. garlic salt

2 (11/4 oz.) env. dry
onion soup mix

1 c. water

4 lb. extra lean ground beef

Stuffing:
2 eggs
8 c. soft bread cubes
1 c. chopped celery
3/4 c. chopped onion
3 tsp. chopped parsley

1 1/2 tsp. salt
1/2 tsp. pepper
3 tsp . granulated beef
bouillon, dissolved in 1/3
c. hot water

Preheat oven to 350°. In large bowl, combine soup
mix and water; blend in ground beef. Press 1/3 of meat
mixture into bottom of 12 cup fluted tube pan. In large
bowl, lightly beat eggs; stir in remaining stuffing ingredients; firmly press over meat in pan. Press remaining
meat mixture over stuffing. Bake for 65 minutes. Cool
... 23

SHEPHERD'S PIE

HUNGRY KIDS' CASSEROLE (Continued)

(Continued)

Biscuits:

Take off fire and add :
1 can pimientos,
chopped fine
1 can mushroom buttons

1/2 lb. Americancheese
(mild), grated

Pour into buttered baking dish and cover with 1
can white cream style corn and buttered bread crumbs. Bake
in a moderate oven for 1/2 hour. Serves 12 people.
CHICKEN
8 chicken breasts or

whatever parts you prefer
6 green onions, chopped,
with tips
Paprika

Ruth Boehm (Mrs. William)
2 cans mushroom soup,
undiluted
1 c. grated Cheddar cheese
(mild)
1/2 c. Sauterne wine

Put chicken in greased pan. Do not put on top of one
another. Mix soup, onions and Sauterne. Pour over
chicken. Sprinkle cheese over top, then paprika. Bake
2 hours at 325° temperature, uncovered. Serve with rice.

1 c. flour
11/2tsp. baking
powder

1/2 tsp. salt
1/3 c. milk
3 Tbsp. oil

Sprinkle celery, onion and green pepper in bottom of
an 8 inch baking dish. Crumble ground beef on top . Ba~e
uncovered at 425° for 20 minutes. Remove from oven. Stlr
in pork and beans, catsup, water, salt and ga~lic salt until
well blended. Reserve 1/2 cup of bean-~eat mixtu.re. ~e­
turn casserole to oven for 10 minutes while preparmg biscuits. Arrange biscuits without centers on casserol~. .
Spoon reserved bean-meat filling into hole of each b1~cmt.
Top with the biscuit holes. Bake at 425° for 15-20 mmutes,
until golden brown.
.
Biscuits: Combine flour, baking powder and salt m
mixing bowl. Combine milk, oil an? add to dry ingredients
all at once, stirring until dough cllngs t~gether_. Knead on
floured surface 8 times. Roll out to 1/4 mch thickness.
Cut with doughnut cutter, saving holes. ( 4-5 servings)
MEAT LOAF

Linda Marcussen

N STUFFING

1

Meat Loaf:
SUNDAY NIGHT SUPPER
1 lb. round steak,
ground
1 c. onions, chopped
1 c. celery, chopped

Ruth Boehm (Mrs. William)
1/2 green pepper, chopped
1 can stewed tomatoes
2 c. cooked noodles

Saute meat, onions, celery; add tomatoes.
noodles.
HUNGRY KIDS' CASSEROLE
1/2 c. chopped celery
1/4 c. chopped onion
1/4 c. chopped green
pepper
1 lb. lean ground beef

Add

Linda Marcussen
1 ( 1 lb.) can pork and beans
1/4 c. catsup
1/4 c. water
1/2 tsp. salt
1/2 tsp. garlic salt

2 (11/4 oz.) env. dry
onion soup mix

1 c. water
4 lb. extra lean ground beef

Stuffing:
2 eggs
8 c. soft bread cubes
1 c. chopped celery
3/4 c. chopped onion
3 tsp. chopped parsley

1 1/2 tsp. salt
1/2 tsp. pepper
3 tsp. granulated beef
bouillon, dissolved in. 1 I 3
c. hot water

Preheat oven to 350°. In large bowl, combine soup
mix and water; blend in ground beef. Press 1/3 of meat
mixture into bottom of 12 cup fluted tube pan. In large
bowl, lightly beat eggs; stir in remaining stuffing ~n.gre­
dients; firmly press over meat in pan. Pre::;s remammg
meat mixture over stuffing. Bake for 65 minutes. Cool

.; (~~~
(.

/

23

PIZZA CASSEROLE (Continued)

MEAT LOAF 'N STUFFING (Continued)
upright in pan 10 minutes; drain liquid. Invert onto
serving plate. (12-14 servings)
Tip: Recipe may be halved for 6 cup fluted tube pan.
Decrease baking time 5 minutes.
LASAGNE

(10-12 servings)

1 c. each chopped celery
and onions
1/2 green pepper,
chopped
1 clove garlic, minced,
or 1/2 tsp. garlic powder
2 Tbsp. olive oil
1 1/2 lb. ground beef
1/2 tsp. pepper
1/2 lb. lasagne

Nancy Barranco
2 ( 6 oz.) pkg. Mozzarella
cheese, sliced
1 ( 1 lb . 12 oz. ) can tomatoes
2 ( 6 oz.) cans tomato paste
1 tsp. salt
1 Tbsp. sugar
1 tsp. oregano
1/2 lb. cottage cheese
1/2 c. grated Parmesan
cheese

Cook onion, celery, green pepper and garlic in oil for
5 minutes. Add beef and cook 5 minutes longer, stirring
frequently. Add tomatoes, tomato paste and seasonings.
Simmer 2 hours, stirring occasionally. Cook lasagne as
package directs, adding a tablespoon of oil to prevent
sticking. Drain side by side on paper towels. Grease a
13x9 inch baking dish. Pour a layer of sauce on the bottom; add a layer of noodles, then sauce. Cover with a
layer of Mozzarella cheese, a few tablespoons of cottage
cheese and some Parmesan cheese. Repeat until all is
used and finish with sauce on the top. Bake at 350° for 35
minutes. Let stand a few minutes before serving.
PIZZA CASSEROLE
1 lb. ground beef
1 small can tomato paste
2 small cans water (from
tomato paste)
1 onion, chopped
1 green pepper, sliced
1 tsp. oregano
1 tsp. garlic salt

Kathy Placko
6 mushrooms
1 tube crescent roll dough
1 pkg. Mozzarella cheese
1/2 c. Parmesan or Romano
cheese
Optional: Add sliced, cooked
Italian sausage to meat mixture

Brown meat in skillet with chopped onion, green pep.
er and mushrooms; drain meat . Add tomato paste an_d es.
.. p ater and continue to cook over medium heat . Add s~nc . ,
W.
£ r 10 minutes. Arrange crescent roll dough 1r;- p1e
o
..... simmer
an to completely
cover bottom an d. sl· d es ~ f pan
. . Sprmkle
.
dd
pith Parmesan cheese. Add 1/2 of meat mixture, then a
a
~ er of Mozzarella cheese. Sprinkle with Parmesan cheese
add remaining meat and top with more Mozzarella
50
h Se Sprinkle top with Parmesan ch. eese. Bake at 37
cforee15· ·minutes or until dough 1s
· 1·1g htl y b rown ·

::d

1 c. uncooked rice
1 can each: Cream of
mushroom soup' cream
of chicken soup, cream
of celery soup

1/2 c. orange juice
5-6 chicken thighs or
breasts

Stir all together and P?Ur ir;-to greased casserol~ dish·
Lay chicken pieces on the r1ce mixture. Bake at 275 F · ,
for 2 hours, covered, then 1/2 hour at 325o F., uncovere<;L
Mrs. Bernard Ward

BARBECUED CHICKEN
Roll chicken in flour and brown.
make a dressing of:
1 I 4 c . chopped onion
2/3 c. catsup
Small amount of water

Place in casserole and

3 Tbsp. Worcestershire
sauce
1/4 c. brown sugar

Cover and bake for 1 hour or until tender. May be
uncovered for last 15 minutes to be more crisp·

502-79
24

Marjorie Homer

CHICKEN-RICE CASSEROLE

25

FISH CHOWDER

Mrs. Bernard Ward

Have ready 1 quart filleted fish (boneless). Add water
to cover; bring to rolling boil. Set aside (don't drain).
8 strips bacon, chopped
Saute onions and bacon;
drained if you wish.)
2 large potatoes, cubed

1 small onion, chopped
add to fish.

(Bacon may be

2 large carrots, cubed

I?o~l potatoes and carrots together until well done.
Add JUice and all to fish. Add 1 pint stewed tomatoes to
fish .. Heat everything together. Season and serve. (Very
good If made the day before. )
PIGS

IN A BLANKET

2 large thin round steaks
(fat trimmed)
Strips of bacon, cut into
halves
1 medium onion

Mrs. Barbara Pahlke
Piece of bread (white), cut
in half, then into harrow
strips
Poultry seasoning

Cut round steak into strips about 4 x 1 1/2 inches in
size. On each steak strip, place a piece of bacon, piece
of bread, slice of onion and sprinkle poultry seasoning on
top. Roll up and secure with toothpicks. Brown in electric
frying pan or on top of stove. Add small amount of water
if needed while browning. Remove and make gravy, then
return to gravy and cook slowly until tender. Cook about
an hour or until tender. Makes about 10.
LASAGNA
2
1
1
1
1

lb. ground beef
clove garlic, minced
Tbsp. whole basil
1/2 tsp. salt
(llb.) can, or 2 c.,
tomatoes
2 ( 6 oz.) cans, or 1 1/3
c. tomato paste

26

10 oz. lasagna noodles
3 c. fresh Ricotta cheese
or creamy cottage cheese
1/2 c. grated Parmesan
cheese
2 Tbsp. parsley flakes
2 beaten eggs
2 tsp. salt

LASAGNA (Continued)
1/2 tsp. pepper

1 lb. Mozzarella cheese,
grated

Make the meat sauce by browning the ground beef
slowly, Spoon off fat. Add the garlic, ba.sil, 1 1/2 teaspoons salt, tomatoes and tomato paste. Simmer, uncovered, a half an hour, stirring now and then. In t?~ meantime, cook lasagna noodles in ~ large amo~nt o~ b01l~ng salted
water. This may take 15-20 mmutes. Dram; rmse m .cold
water. Prepare the cheese filling by combining the Ricotta
cheese or cottage cheese, Parmesan cheese, parsley, eggs,
salt and pepper. Place half of the cooked noodles m a
greased 9x13x2 inch baking dish. Spread half of the cheese
filling over noodles, Cover with half of the Mozzarella
.
cheese, then half of the meat sauce. Repeat layers. Sprmkle the top with Mozzarella cheese and Parmesan cheese.
Bake in a moderate oven ( 375°) for 30 minute~ .. Let ~tand
for 10 minutes before cutting into squares; f1llmg Will set
slightly. Serves 12.
IT ALI AN SHELL CASSEROLE
1/2-3/4 pkg. shell noodles
2 lb. Italian sausage
1 ( 15 oz. ) can tomato
sauce or pizza sauce
1 ( 8 oz . ) can tomato sauce

.

Mrs. Rosemary Wilson
1 (8 oz.) can water
1 pkg. grated Mozzarella
cheese (1 c.)
Pinch of garlic powder and
oregano

Cook shells and drain. Take sausage out of casing and
add tomatoes sauce water and spices. Simmer until mixture thicken~. Mix ~hells and sauce. Put half of mixture
into greased casserole dish and spr~nkle 1/4 ~f .cheese over
it. Add remaining mixture and sprmkle remammg cheese
over top. Bake at 350° until cheese is melted.
ITALIAN SHELL CASSEROLE
3/4 pkg .. :shell noodles
2 lb, Italian sausage
1 ( 15 oz.) can pizza sauce
( ~.oz.) can tomato sauce
oz . ) can water

Kay Gerlinski
1 pkg. grated Mozzarella
cheese ( 1 c . )
Pinch of garlic powder
Pinch of oregano

ITALIAN SHELL CASSEROLE

(Continued)

Cook shells and drain. Take sausage out of casing and
break into small pieces; brown. Remove excess oil and add
tomato sauce, pizza sauce, water and spices. Simmer until
mixture thickens. Mix shells with sauce. Put half of mixture into greased casserole dish and sprinkle 1/2 of cheese
over it. Add remaining mixture and sprinkle remaining
cheese over top. Bake at 350° about 30 minutes.
SUPREME ITALIAN RICE

Salt and pepper
1 tsp. parsley
1 I 2 c. onion, chopped
1/2 c. margarine, softened

Mix ingredients together. Bake in greased 2 quart
covered casserole for 45 minutes in a 350° oven. Cooked,
cut up Italian sausage in desired quantities can be added
to serve as a main dish. Serves 8.
CHOPS

SUPREME

Heat oven to 425°. Melt butter in a shallow baking pan
in oven (watch carefully so fat doesn't burn). Wash and
dry chicken pieces. Place seasoned flour in a paper sack.
Drop 2 pieces of chicken in bag at a time. Flour chicken by
shaking sack, hold it closed with hand. Arrange floured
chicken, skin side down, in shallow baking pan in single
layer. Bake for 45 minutes. Turn skin side up and continue baking about 15 more minutes until tender. Browns
beautifully.
MANDARIN DINNER
1 lb. sirloin tip or ten-

der round steak
2 Tbsp . cooking oil
1/3 c. water
1/4 c. soy sauce
2 tsp. sugar
4 c. (8 stalks) thinly
sliced celery
8 1/2 oz. can water chestnuts, drained, sliced

28.

Shirley Ross
1 c. (2 bunches) chopped
green onions or 1 large
onion
4 oz . can mushrooms
16 oz. can bean sprouts,
drained
Hot cooked rice
Soy sauce

Sprinkle steak with meat tenderizer according to package directions. Thinly slice steak. Heat oil in frypan; add
steak. Cook and stir only until steak has lost red color.
Add water, 1/4 cup soy sauce and sugar. Add remaining
ingredients; stir-fry to crisp-tender stage. Skillet can be
covered to cook at low heat. Serve meat, vegetables and
juices in bowl with rice. Serve with soy sauce. Makes
6-8 servings.
EGGS

FOO YONG

6 eggs

CHICKEN

1/4 c. butter or margarine
Seasoned flour
1 fry chicken, quartered,
or cut up (2-2 1/2 lb.)

(Continued)

Mrs. Thomas V. Craven

Heat oven to 350°. Trim fat from pork chops and place
in a baking pan or dish. Top each chop with lemon slice
(or sprinkle with lemon juice). Salt, if so desired. Put
thin slice of onion over each chop. Sprinkle generously
with brown sugar. Put about 1 tablespoon catsup over
each chop. Cover baking pan with aluminum foil and bake
for 1 hour; uncover and bake 30 minutes longer, basting
occasionally. Very easy and delicious. Baked potatoes
put in oven at start are done when chops are and help
save fuel.
EASY OVEN FRIED

CHICKEN

Mrs. Rosemary Wilson

6 c. cooked rice
3 eggs
1/2 c. grated Parmesan
cheese
1 Tbsp. oregano

PORK

EASY OVEN FRIED

Mrs. Thomas V. Craven

1/2 c. whole wheat or white
flour
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika

1/2 tsp. salt
1 (16 oz . ) can bean
sprouts, rinsed and
drained

Shirley Ross
1 co chopped cooked ham,

shrimp or chicken
1 ( 4 oz o) can mushroom

stems and pieces
1/4 c. minced onion
Oil

/
7

(Continued)

EASY LASAGNA

Foo Yang Sauce - In small saucepan, blend:

Sauce:

EGGS FOO YONG

2 Tbsp. cornstarch
1 c. chicken broth

2 Tbsp. soy sauce

taste)

Stir over medium heat until thickened. Makes about 1
cup.
Prepa:r:e sauce; ~e~ aside and keep warm. Beat eggs
an? salt slightly; stir m sprouts, ham, mushrooms and
?mon. Us_e _1/4 cup mixture for each patty; cook in 1/2
mch hot ml m large skillet over medium-high heat until
golden brown on both sides; drain on paper towels.
Arrange on warm platter and spoon on some of the sauce
Pass remaining sauce in small bowl. Makes 12 patties or ·
4-6 servings.
POULTRY LOAF

1 c. raw spaghetti,
broken
1 c. bread crumbs
2 c. diced cooked poultry
1 1/2 c. scalded milk
2 Tbsp. butter

Carolynn Schlagel
1 c. diced Colby cheese
2 eggs, beaten

1 1/2 tsp. salt
1 I 8 tsp. pepper

1/4 tsp. paprika

BARBECUED LIMAS AND
1 1/2 c. dried lim as
1 tsp. salt
5 c. water
1 c. cubed ham
1 medium onion, chopped
1/2 c. catsup

2 Tbsp. oil
1 clove garlic

1 lb . ground beef, pre-

1 green pepper (medium)

1/8 tsp. pepper
2 tsp. oregano

1 ( 15 oz.) can tomatoes
1 ( 15 oz.) can tomato sauce
1 1/2 tsp. salt

HAM

Carolynn Schlagel

1 Tbsp. Worcestershire
sauce
1 tsp. salt
1/4 tsp. chili powder
Dash of Tabasco sauce

Heat beans, 1 teaspoon salt and water to boiling. Sim,..
mer 1 hour, covered. Drain, reserving 1/2 cup liquid,
Heat oven to 350°. Layer beans, ham and onion in a 2
casserole or bean pot. Stir together remaining ingredients
and pour over beans. Cover and bake for 1 hour or until
beans are tender.

cooked
2 tsp. marjoram
1 tsp. peppercorns

Saute garlic and green pepper in oil. Add all other
ingredients, excepting the beef. Cook for 1 hour. Add
beef and cook another 20 minutes.
9 oz. lasagna noodles,

cooked according to
directions on pkg.
1 tsp. salt

1 lb. cottage cheese
8 oz. Mozzarella cheese

1/2 c. Parmesan cheese
2 qt . meat sauce

Alternate layers of noodles, cheeses and sauce, ending
with Mozzarella cheese and Parmesan cheese. Bake for 30
minutes at 350°.
Mrs. Chris Schlagel

CHOP SUEY
2 1/2 lb. lean meat,

Mix all ingredients and bake in a greased casserole
over (or in) a pan of hot water for 1 hour at 300°.

Mrs. Chris Schlagel

veal or pork, cubed
3 c. diced onion
2 c. diced celery
3 Tbsp, cornstarch
2 Tbsp. water

2 Tbsp. shortening (Spry

or Crisco)
1 Tbsp. salt

3 Tbsp. suey sauce
2 (No. 2) cans bean sprouts
1 c. mushrooms or 1 large

can
Place fat and salt in kettle; add meat. Simmer slowly
until tender (20 minutes). Add 2 tablespoons sauce. Add
c:ele~y and onions; stir well. Stir in bean sprouts and
mushrooms. Cook slowly ( 10-15 minutes) . Add water ( 1
cup). Mix cornstarch with mushroom juice and other spoon
of svey sauce. Cook until it thickens, or 15 minutes. Serve
with Chinese noodles.

BEER MEAT BALLS

Rosemary Timmons

Meat Balls:
1 1/2 lb. hamburger
1 tsp. onion salt
1 egg

1 c. cracker crumbs
Salt and pepper to taste
1/2 medium green pepper,
chopped

Form meat into balls and put into saucepan with equal
amounts of ketchup and beer, such as 12 ounces of ketchup
and 12 ounces of beer and 1 clove of garlic. Simmer for
1 1/4-1 1/2 hours.
SWEDISH MEAT BALLS
1 lb. ground meat
1/2 c. bread crumbs
(fine)
3/4 c. milk
1 egg

Lucille Morton
Chopped onion
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. nutmeg

Form small meat balls and brown on ail sides. Put in
small casserole and cover with 1 can prepared beef gravy.
Bake, covered, for 1 hour at 350°.
FETTUCINE ALFREDO
1/2 lb. egg noodles
2 oz. butter
6 oz . cream (or half
half)

Angeline Bove
2 oz. Parmesan cheese,

&

grated
Ground black pepper
1 oz. chicken stock

1. Bring lightly salted water to a boil. Add noodles
and cook until slightly underdone. 2. In separate pan,melt butter and add cream. Bring mixture to a slow boil.
3. Drain noodles and add to butter and cream mixture.
Mix well and cook for a few minutes. 4. Turn heat to
lo~, sprinkle cheese and fold gently until sauce starts to
thicken. Add pepper. 5. If mixture gets thick, add
chicken stock. 6. Serve on a warm platter. Add more
cheese if desired.

TURNOVER PASTIES
1 medium size onion
3/4 lb. ground beef
1 Tb sp. soy sauce
2 1/4 c. biscuit mix
1 ( 3 oz.) pkg. cream

Theresa (Debi) Grefkowicz
1/2 c. milk
1 Tbsp. oil
1/4 c. chili sauce
1/2 tsp. salt

cheese
Saute onion lightly in salad oil; push to one side of
pan. Shape ground beef into large patty in same pan.
Brown 5 minutes on each side. Break up, drain and stir in
chili sauce, salt, soy sauce and 1/ 4 cup biscuit mix. Remove from heat. Cut cheese into biscuit-flour mix; stir in
milk to make soft dough. Turn on floured board and knead.
Divide dough in half; roll out each to 10 inch square;
trim edges. Cut each into quarters. Fill each with 1/3
cup filling. Fold in a triangle and press edges to seal. Cut
slits. Bake at 400° for 15 minutes or until golden brown.
CHICKEN AND RICE
(Serves big crowd)
1 pkg. Lipton onion soup
1 1/2 c. raw rice
12 pieces raw chicken
2 cans water

Theresa Grefkowic.z
2 cans cream of chicken

or mushroom soup
Salt, pepper and paprika

Mix rice and dry onion soup; spread evenly over
bottom of baking pan ( 9 1/2 x 13 x 2 inches). Place chicken
on rice so not crowded; pour soup, mixed with water, over
chicken. Season salt, pepper and heavy on paprika. Bake
at 325° for 2 hours ( 1 hour uncovered and cover last hour).
SALl\1QN PATTIES
1 can pink salmon
1 stalk celery, chopped
2 tsp. · Worcestershire

sauce

Sandra I. Kirwan
2 tsp. lemon juice

1/2 c. bread crumbs
1 small onion, chopped
1 egg

Take celery and onions and fry in some butter until
ten del'. Take all bones and skin from salmon and flake in
Add all the ingredients and mix well. Form into

SALMON PATTIE~

CC::oiltiriued)

pattie::f (makes about

5) and. fry in a little oil in a skillet.
Brown orr both sides; cover and cook on low flame for
about 1/2 hour.

ROULADENS AND DUMPLINGS
1 round steak
1/2 lb. bacon, diced
1 large onion, chopped

Sandra I. Kirwan

2 beef bouillon cubes
Betty Crocker Bisquick
baking mix
........

Cut all fat from round steak and fry in a large pot or
Dutch oven. Pound the round steak with meat mallet until
thin enough to rolL Cut the steak into square sections;
put some of the bacon and onion in center and roll up the
meat. Secure the meat with toothpicks. Brown the meat on
all sides, then cover with water. Add bouillon and any
leftover bacon and onion that was used for the filling. Simmer for 2-2 1/2 hours. Make sure water is covering meat
at all times. If more juice is needed, add more water with
bouillon. Follow the directions on the Bisquick box for
fast, easy and delicious dumplings. The. dumplings will
thicken the gravy as they cook. It is also better to cook
the dumplings on top of the meat instead of removing it.

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HOMESTYLE SPAGHETTI
1 I 2 lb . bacon or a little
less
1 lb. ground beef
1 large onion
1 clove garlic ,
minced

Sandra I .. Kirwan

r;il

H

1 small green pepper
1 can tomatoes
1 can tomato sauce
1 can mushrooms
1 tsp. oregano
Pepper

Dice bacon and dry in Dutch oven until golden brown.
Add ground beef and brown. Add onion, green pepper,
garlic, oregano and pepper and fry for just a few minutes.
Add the tomatoes, tomato sauce and mushrooms. Simmer
for 2-4 hours, or until sauce thickens. You may mix the
sauce with the spaghetti and serve, or serve the sauce
separately over the spaghetti.

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35

MEAT BALLS
1 lb . ground beef
2 Tbsp. instant onion

1/2 c. bread crumbs
1/4 c. grated Parmesan
cheese

Mrs. Ursula Hartge

STEAK :ITALIANO
2 chuck steaks (about

1 egg

1/2c. water
1 tsp. salt
1/8 tsp. pepper
2 Tbsp . salad oil

1 1/2 lb. each), 3/4

inch thick
Tbsp. shortening
1 (10 3/4 oz.) can
tomato soup
2

Mrs. Tony Seiberlich (Carol)

1/2 c. water
1 (2 oz.) can sliced
mushrooms, drained
1 large clove garlic,
minced
1 tsp. oregano, crushed

Sauce:
1 can cream of mushroom soup
1 c. water
1 tsp. instant onion

Season to taste with salt,
pepper and oregano
1 Tbsp. Parmesan cheese

Blend beef, onio!ls, bread crumbs, cheese, egg,
water, salt, pepper mto balls: Heat oil in skillet and brown
meat balls. Dram fat. Combi.ne sauce ingredients and pour
over meat balls. Cover and Slmmer for 20 minutes.
LASAGNA
1 lb. Italian sausage

or ground beef
clove garlic, minced
Tbsp. basil
1/2 tsp. salt
Tbsp. chopped parsley
1 ( 12 oz.) can tomato
paste
1 lb. can tomatoes,
chopped up
1 ( 10 oz.) pkg. lasagna
noodles
1
1
1
1

Shirley Schultz •
2 4 oz. carton cottage
cheese (cream style)
2 beaten eggs
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. chopped parsley
1/2 c. grated Parmesan
cheese
1 lb. Mozzarella cheese,
shredded

Bake at 375° for 30 minutes. Cool 10-15 minutes be-:fore cutting.
. Brown meat; spoon off excess fat. Add next 6 ingredients to meat. Simmer uncovered about 30 minutes stirring occasionally. Cook noodles in salted water unt:ll t1;1n~ >
d~r; drain, rinse in cold water. Combine cottage chee$Ef
With next 5 ingredients. Place half the noodles in a 1
inch baking dish. Spread half the cottage cheese
over. Add half the Mozzarella cheese and half the
mixture. Repeat layers. Sprinkle 1/4 cup grated
zarella cheese over top.

Trim fat from meat. In large skillet , brown meat in
shortening. Pour off fat. Stir in remaining ingredients.
Cover; cook over low heat 1 1/2 hours or until tender.
Spoon off fat. ( 4 servings)
BEER-KRAUT HEROS
1 beaten egg

1 I 4 c. fine dry bread

crumbs
1 c. beer
3/4 tsp. salt

Dash ·Of pepper
1 lb. ground beef
2 Tbsp. cooking oil
1 c. thinly sliced onion
2 Tbsp. snipped parsley

Mrs. Tony Seiberlich (Carol)
1 beef bouillon cube
1 small bay leaf

1/8 tsp. dried thyme,
crushed
1 ( 16 oz.) can sauerkraut,
drained
m •
1 Tbsp. cornstarch
2 Tbsp. water
4 hero rolls, split, toasted
and buttered

Combine egg, crumbs, 1/4 cup of the beer, salt and
pepper; add beef and mix well. Shape into 20 meat balls.
In Dutch oven, brown meat balls in hot oil. Add onion,
the remaining beer, 1 tablespoon of the parsley, the
bouillon cube, bay leaf and thyme. Simmer, covered, for
20 minutes. Meanwhile, heat sauerkraut; add remaining
parsley. Remove meat balls from pan, reserving pan
juices. Cover and keep meat balls warm. Blend cornstarch
and water; add to reserved pan juices; cook and stir until
thickened. Place sauerkraut on rolls; top with meat balls
and pour thickened broth over all. Makes 4 servings.

OLIVE QUICHE
1 ( 9 inch) pie shell,
unbaked
1 c. cheese (Jack cheese
preferred)
1 c. olives (cut up salad
olives)

Rita Asmussen
1 c. cream ( 1/2 pt. carton
whippingcream will do)
1/2 tsp. salt
1/4 tsp . pepper
4 eggs

Bake pie shell at 400° for 10 minutes. Remove from
oven. In large bowl, beat eggs slightly. Mix remaining
ingredients. Pour into pie shell. Return to 400° oven for
10 minutes; lower to 350° and cook for 30 minutes or until
lightly brown on top. Serve hot or cold. Can vary ingredients for different meals (e.g.: Swi-ss cheese and mushrooms, Cheddar cheese and shredded ham, etc.).
CROCK-POT STEW
2 lb. round or chuck
steak, cut into 1 inch
cubes
2 Tbsp. vegetable oil
2 ( 8 oz.) cans tomato
sauce
2 tsp. chili powder
2 tsp. paprika
1/4 c. sugar

Judy Johnston
1 I 2 c . vine gar
1/2 c. light molasses
2 c. carrots, sliced 1/4
inch thick
2 c. small white onions'
peeled
1 large green pepper, cut
into 1 inch sq.
1 tsp. salt

Brown meat in hot oil in skillet; transfer to slow cooker
pot. Add all remaining ingredients; mix well. Cook 6-7
hours on low setting or 4 hours on high setting. Serve
with rice or shell macaroni, sprinkled with fresh or freezedried chives. Makes 6 servings.
GRILLED TROUT

Mrs. Donna Fiebelkorn

Filet trout, cut length wise. Lay in aluminum foil.
Sprinkle with salt and pepper. Spread with butter. Cover
with sliced onions and 4 or 5 bay leaves. Cover with foil.
Bake on grill 1 hour on medium degrees.

·--~R-

Jane Litwin

CABBAGE STEW
lib. hamburger
1 medium onion, coarsely
chopped
1 small head cabbage,
coarsely chopped

1/4 c. water
1 qt. home canned tomatoes·
or 1 lb. 12 oz . can tomatoes
2 tsp. salt

Break hamburger into large pot and add chopped onion.
Simmer until pink color is gone from meat. Add chopped
cabbage and water and cook 15 minutes. Add tomatoes
and salt and cook until cabbage is very tender (about 30
minutes).
"MEAT LOAF ROLL-UPn
2 beaten eggs
1/2 c. bread crumbs
1 I 3 c. tomato sauce
1/4 c. onion
2 Tbsp. green pepper
314 tsp. salt

Jean Hallberg
1 1/2 lb. ground beef
5-6 medium mashed potatoes
1 Tbsp. parsley
118 tsp. thyme
1/8 tsp. marjoram
1/2 c. sharp Cheddar chee~a.

Combine eggs, crumbs, tomato sauce, onion, green pepper and salt. Add meat; mix thoroughly. Pat out to a
rectangle, 10x8 inches approximately. Set aside. Prepare
potatoes. Add parsley, thyme, marjoram and cheese.
Spoon potato mixture down center of meat mixture. Fold
sides over potatoes and seal. Bake in a 350° oven for 45
minutes or until done. Serve meat loaf with warmed catsup.
CHICKEN FRICASSEE
2 whole chicken breasts
3/4 c. flour
112 tsp. each salt,
pepper
4 Tbsp. butter
1 small onion, cut in
half
2 stalks celery, cut up
fine
Skin and de bone breasts;

Anita Gulli-Gedville
1 bay leaf, crumbled
3 chicken bouillon cubes,
dissolved in 2 c. boiling
water
1 Tbsp. cornstarch, dissolved in bit of cold water
1 can mushrooms (optional)
cut into bite-size pieces.

________ . _;:_(Qo---

CHICKEN FRICASSEE (Continued)

BARBECUE (50 people)

Combine flour, salt and pepper in paper bag; shake
chicken pieces in bag to coat well. Get butter hot in large
skillet; brown chicken over moderate heat. Add onion,
celery, bay leaf, bouillon and mushrooms. Heat to boil.
Reduce heat; cover skillet and simmer 30 minutes. Remove
onion and discard. Stir cornstarch-water mixture into
skillet and simmer until sauce reaches consistency you like.
Serve with noodles or rice .

20 lb. beef
1 c. vinegar

5 Tbsp. Worcester shire
sauce
1/2 c. prepared mustard
1 c. brown sugar

HAM- NOODLE

BARBECUE BEEF

CASSEROLE

1 ( 8 oz.) pkg. noodles
1 1/2 c. chopped cooked
ham
1 c. American cheese,
cut into pieces
1/2 c. milk

Mrs. Gib Krause
1 (10 1/2 oz.) can condensed cream of chicken
soup
1/2 tsp. curry powder
2 Tbsp. butter or margarine

Cook noodles as directed on package; drain. Combine
ham and cheese; alternate with layers of noodles in
greased 1 quart baking dish. Mix soup, milk and curry;
pour over noodles. Dot with butter. Bake at 37 5° for 2030 minutes. Makes 6 servings.
COCKTAIL MEAT BALLS
1 lb. ground beef
1/2 c. bread crumbs
1 I 3 c. minced onion
114 c. milk
1 egg
1 tsp. salt

Mrs. Gib Krause
1 Tbsp. dehydrated parsley

flakes
Pepper
112 tsp. Worcestershire sauce
1 I 4 c . shortening
1 ( 12 oz.) bottle chili sauce
1 ( 10 oz.) jar grape jelly

Dorothy Koch
4 c. catsup or puree
2 c. water
1 c. onion, chopped fine

3 lb. celery, chopped

fine
Salt to taste

Mix all ingredients and simmer until done.

3 lb. beef roast (you
may use 1/2 pork if
you wish)
2 onions (medium)
1 c. catsup
2 c. tomatoes
2 c . soup stock

Dorothy Koch
1 c. celery, cut up
2 Tbsp. BBQ sauce

Salt
2 Tbsp. brown sugar
A little green pepper
(optional)

Cook beef and pull apart. Add rest of ingredients and
simmer for 1 hour or longer, if you prefer. A~d brown .•
sugar when you are done simmering it, or else ~t m~y s:tiCk.
Add more sugar if you like it sweeter. If you hke ~t with
more spice, you can add a little dry mustard and ~Ickle
spice, tied in a bag. You may also use all catsup mstead
of tomatoes. Very good.
IT ALlAN RED

SAUCE

1 medium onion
112 c. cooking oil

1 large can Hunt's
tomato paste

Marge Schmidt
1 can Huntrs tomato puree
Sugar and spices to your
liking

Mix all ingredients except shortening, chili sauce and
jelly. Form into small meat balls. Brown in hot shortening. Heat chili sauce and jelly in large saucepan until jelly
is melted. Put browned meat balls into this mixture. Stir
until meat balls are covered. Simmer uncovered for 30
minutes. (Can be frozen.)

Brown onion in oil. Add tomato paste and puree. To 1
can of paste, add 2 cans of water. Add 2 tablespoons
sugar, 1 teaspoon garlic powder'~ salt, pepper and oregano·
Stir and let simmer. As it cooks, about 3-4 :t:ours, taste
and add sugar and spices to liking. Serve with meat balls
on spaghetti.

40

502-79

J
!

SUPPER ON A BREAD SLICE
2 I 3 c. undiluted canned
milk
1 1/2 lb. ground beef
1/2 c. cracker meal
1 egg
1 I 2 c. chopped onion

Cassandra Hein

1 1/2 tsp. salt
1 Tbsp. prepared mustard
1/8 tsp. pepper
2 c. ( 8 oz.) grated American cheese
1 loaf French bread

Combine ingredients. Cut 1 loaf French bread in half
length wise. Spread meat mixture over top surface. Wrap
in foil around crust side of each half, leaving top open.
Place on cookie sheet. Bake at 350° for 25 minutes. If
preferred, garnish with strip of cheese. Bake 5 minutes
longer, cut into wide slices and serve.
MUSHROOM AND GREEN
BEAN CASSEROLE
1lb. or 2 (6-8 oz.) cans
mushrooms
5 Tbsp. margarine
2 Tbsp. flour
1 c. milk

Jewel Erickson

(Continued)

Cut steak into strips. Make a dressing with all ingredients. Spread on beef slices, roll up and secure with
toothpicks. Roll in flour and saute. Pour gravy (or
stock) over meat and cook for 1/2 hour.
BEEFY CHICKEN
3 lb. stew meat

Dolores Wietrzak
3 cans cream of chicken
soup, undiluted

Mix above ingredients and bake slowly in a 250° oven
for 4 hours. Serve over rice or noodles.
**NOTES**

1 1/4 c. shredded Cheddar
cheese
1 (10 oz.) pkg. frozen cut
green beans , cooked and
drained

In large skillet, melt 3 tablespoons butter. Add mushrooms and saute for 5 minutes. In medium pan, melt remaining butter. Stir in flour; cook 1 minute. Gradually
blend in 1 cup milk. Bring to boiling point; stir constantly. Remove from heat and stir in 1 cup cheese. Stir in
mushrooms and green beans. Reheat until heated through.
Spoon into a 1 112 quart :casserole. Sprinkle with 1/2
cup cheese. Broil until cheese is melted. Garnish with
croutons.
BEEF ROLL UPS
1 lb. sirloin steak
1 chopped dill pickle
1/2 c. bread cubes
1 chopped onion
Salt and pepper

BEEF ROLL UPS

Edna Jones
1
8
1
1

egg
Tbsp. melted butter
tsp. parsley
c. stock

I

BREAD,

ROLLS,

PASTRY

COOKING SUGGESTIONS

Sandra I. Kirwin

HUSH PUPPIES
To toast coconut for cakes, put in pie pan and place in moderate oven.
Stir often from edges, to brown evenly.

****•
Flour should be sifted once before measuring. Fill the cup without packing.

*****
Do not grease the sides of cake pans, grease only the bottoms.

* * * ... *
When beating egg whites do not tap beater on bowl of egg whites. The
jarring of beater will cause the whites to lose a great deal of their fluffiness. The beater should be tapped on the hand to clear off the whites.

1 1/2 c. corn meal
1/2 c. flour
1 tsp. salt
2 tsp. baking powder

1 tsp. sugar
2 eggs
3/4 c. sweet milk
1 small onion, minced

Beat egg; add milk, then other ingredients. Mix well.
Drop into hot fat by rounded teaspoonfuls. These are
delicious with fish, shrimp.
CHERRY PIE
(More like cobbler than pie, but delicious.)

Janet Rea

*****
Rub the bottom of the soup cup with a sliced whole garlic to accent the
flavor of Navy Bean Soup.

*** **

1 stick butter
1 c. flour
1 c. milk

1 c. sugar
2 tsp. baking powder
1 medium can cherry pie

filling

Eggs should be at least three days old before using in cakes.

SLOW OVEN .....•..
MODERATE OVEN ....
HOT OVEN . . . . . . . . .
VERY HOT OVEN ....

250
350
400
450

Melt butter in an oblong casserole dish. ~ix the dr!"
ingredients and the milk together and :pour mto the d1sh
right over the butter. Pour the cherries ov~r all that·
Bake at 350° until brown on top, about 40 mmutes.
@

*****
to
to
to
to

325
375
450
500

degrees
degrees
degrees
degrees

*****
When making cake icing or candy consisting of milk or cream and sugar,
add one teaspoon of ordinary table syrup for each cup of sugar used. Boil
in the usual way. Your finished product will be much smoother and not so
apt to become sugary.

Agnes M. Gross

9 INCH CREAM CHEESE PIE
1 (8 oz.) pkg. cream

cheese

1/2 c. sugar

3 oz. Cool Whip

Cream sugar and cream cheese, then add Cool Whit?
and beat. Use prepared graham cracker crust. ~efrig­
erate for 2 hours or overnight. Use cherry toppmg or
graham cracker crumbs for topping. Easy _and good·
PRESERVED CHILDREN
Take 1 large field, half a dozen children, 2 or 3 small dogs, a pinch of
brook and some pebbles. Mix the children and dogs well together; put
them on the field, stirring constantly. Pour the brook over the pebbles;
sprinkle the field with flowers; spread over all a deep blue sky and bake in
the sun. When brown, set away to cool in the bathtub.

PIE CRUST
2 c. all-purpose flour
2 I 3 c. shortening

Mrs. James Lonergan
1 1/4 tsp . salt

4 Tbsp. water

Work ingredients together until consistency of corn
_. <15

PIE CRUST

RAISIN BRAN MUFFINS
Nancy·.Wigand
( 72-96 muffins; keeps in refrigerator 5 weeks.)

(Continued)

meal. Work 4 tablespoons of water into ~~~.,.~--~·~,
press into a ball. Let stand 15 minutes.
balls; roll out between two sh~ets of waxed
2 crusts for an 8 ·or 9 inch pie. -

1 (15 oz.) pkg. Raisin
Bran cereal
5 c. flour
3 c.· sugar
5 tsp. baking soda

DATE NUT BREAD

Mix cereal, flour, sugar, soda and salt together. Add
eggs, oil and buttermilk. Mix good. Refrigerate over- .
night. Bake for 20 minutes in a 400° oven. Grease muffm
pan.

2 c. boiling water
2 Tbsp. butter
2 eggs
2 tsp. soda

4 c. flour
1 tsp. salt

1 c. chopped dates
3 tsp. vanilla
2 -e~ :.:.'-'r~ :s

Chop dates and sprinkle with soda. Pour ~~·~~......
(about 2 cups) and let stand until lukewarm. In
ing bowl, cream butter, sugar, eggs and dry in
Add date mixture. The batter should be thin.
flour 55 No. 2 cans. Fill each can 1/2 full. Bake
minutes. Don't open oven until done. (350°)
PECAN BUTTER CUPS
Crust:
1 stick margarine
1 pkg. cream cheese

1 c. flour

Filling:
1 c. brown sugar
1 egg
1 Tbsp. butter

1/2 tsp. vanilla
1 c. pecans

Mix together. Spread crust mixture intQ srna1ltins~
Fill 1/2 way with filling. Bake at 350° for 15 minutes.
Yields about 5 dozen.

BRAIDED SESAME BREAD
2 3 I 4 c. all-purpose flour
1 pkg. dry yeast
1 tsp. ground cardamom
(optional)
3/4 c. milk

2
4
1
1

tsp, salt
beaten eggs
c. oil
qt. buttermilk

Linda Marcussen
1/3 c. sugar
1/4 c. butter or margarine
1/2 tsp . salt
1 egg (room temperature)
Milk
1 Tbsp. sesame seed

In large bowl, combine 3/4 cup of the flour, the dry
yeast and cardamom. Heat together milk, sugar, butter
and salt just until warm ( 115° - 120°), stirring constantly
until butter almost melts. Add to dry ingredients in bowl;
add egg. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes
at high speed. By hand, stir in enough of the remaining
flour to make a moderately soft dough. Turn dough out onto
lightly floured surface and knead until dough is smooth and
elastic, 5-8 minutes. Shape dough into a ball. Place
in greased bowl, turning once to grease surface. Cover;
let rise in warm place till double, about 1 1/4 hours. Punch
dough down. Turn out onto lightly floured surface and
divide dough in thirds; form into 3 balls. Cover and let
dough rest 10 minutes. Roll each ball to a 16 inch long rope.
Line up the 3 ropes, 1 inch apart on greased baking sheet.
Braid loosely, beginning in middle and working toward ends.
Pinch ends together and tuck under loaf. Cover; let dough
rise till almost double, 40 minutes. Brush with a little milk.
Sprinkle sesame seed atop. Bake at 375° for 18-20 minutes.
Cool on rack. Makes 1 loaf.

3 eggs
2 c. sugar
2 tsp . vanilla
1 c. oil
2 c. cooked zucchini
3 c. flour

2 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
3/4. c. walnuts, chopped
apple
1/2 c. rmsms
1/2 c. chopped

Beat together eggs, sugar, vanilla and oil.
ingredients and mix well. Fold in remaining in ........ ·".-i''"'""'
Bake in 2 greased loaf pans at 325° for 1 hour or un
tests done.
PINEAPPLE CHIFFON PIE
2 Tbsp. plain gelatin
1/2 c. cold water
1/2 c. sugar
Dash of salt
2 c. hot crushed pineapple (including juice)

Mrs. Lori
1 c. heavy cream,
whipped
1 baked pastry shell
( 9 inch)
1 1/2 tsp. lemon juice

Soak gelatin in cold water 5 minutes; add sugar, •··
and dissolve in boiling pineapple. Cool slightly and..·
lemon juice. Continue cooling and when it begins to ·
thicken, beat until light and foamy. Fold in whippe
Place in pastry shell and chill in refrigerator until
FAVORITE GARLIC BREAD
•.

1 loaf Italian bread
Butter or margarine
Garlic salt*

Parmesan cheese*
Paprika*

*Use these ingredients generously!
Slice bread lengthwise and then cut each half
ing size pieces. Spread butter or margarine
on each slice. Sprinkle with garlic salt, Parmesan
and paprika. Place in broiler and cook at highest
erature until lightly brown (about 2-3 minutes).

.48.

Mrs. Rosemary Wilson

BREAD

ZUCCHINI BREAD

Cream sugar and shortening. Add eggs (whole) . Add
bananas. Sift flour, soda and salt; add to mixture, along
with nuts. Pour into greased loaf pan, 10 x 54. 3 1/2
inches. Bake 1 hour at 3 75°. Yields 1 large loaf.
Mrs. Rosemary Wilson

PUMPKIN BREAD
3
3
1
1
1

c. sugar
1/2 c. flour
1/2 tsp. salt
tsp . cinnamon
tsp. nutmeg

2 tsp. soda
1 c. oil
4 eggs
2/3 c. water
2 c. pumpkin

Mix all on medium speed and divide into 2 greased 9x5
inch bread pans. Bake at 350° for 11/4 hours.
MY BEST LEMON CREAM PIE
1 c. sugar
1 c . cold water
3 level Tbsp. flour
Grated rind of 1 lemon
3 egg yolks

Ruth Kirwan

1 c. boiling water
3 level Tbsp . cornstarch
1/2 tsp. salt
1/4 c. lemon juice

Make this custard first. While it cools, make the pie
crust. Mix sugar, cornstarch and flour. Add slowly, 1
cup cold water, mixing well. Add boiling water and cook
over low flame, stirring all the while, until thick. Add
beaten egg yolks and cook 2 minutes longer. Take off
fire and add lemon juice and rind. Cool and pour into 9
inch baked pie shell; cover with meringue.
Meringue - Beat 3 egg whites until bubbly. Add 6
tablespoons sugar; beat until it stands in peaks. Pile
onto pie; bake in a 325° oven until brown.

502-79

REFRIGERATOR POTATO ROLLS
1/2 c. unseasoned mashed
potato '
11/2 c. warm water (use
water from cooking potato and add to make 1 1/2
c.)

2 pkg. active dry yeast

Carolynn Schlegel

1/2 c . sugar (or 1/4 c.
honey)
1 Tbsp. salt
2 eggs
1/2 c. butter or oleo,
softened
6 1/2 c. all-purpose flour

Dissolve yeast in warm water (too hot a water will kill
the yeast). Stir in part of the sugar or honey and let sit
until the yeast bubbles (if it does not bubble after 10 minutes, the yeast is too old or your water was too hot and
killed it). Add remaining sugar or honey, salt, eggs, butter, mashed potato and 3 cups flour; stir until smooth.
Add 2 more cups flour with a spoon. Add remaining 1 1/2
cups flour, a little at a time, with your hand. Brush the
top of the dough with butter; cover and let rise in refrigerator 2 hours. Punch down with fist. Cover; refrigerate. Dough can be refrigerated from 1-3 days, but
punch down once a day. About 2 hours before serving, remove dough from refrigerator; shape and let rise in a
warm place until double, about 1 hour. Bake in a preheated
400° oven for 12-15 minutes. Makes 3 dozen. pough does
not have to be used all at once.
ZUCCHINI BREAD
2 1/2 c. sugar

3 eggs
1 c. oil
1 tsp. soda
3 tsp. cinnamon
1/2 c. nuts (optional)

Darlene Zurawski
2 c. grated peeled zucchini
2 tsp . vanilla
3 c. flour
1 tsp. salt
1/2 tsp. baking powder

Sift together flour, soda, salt, cinnamon, 1/2 teaspoon
baking powder and nuts, if desired. Mix with rest of ingredients. Makes 2 loaf pans. Bake for 1 hour at 325°.

50

(EASY)

Cam Pawlowski

CINNAMON BISCUIT ROLLS

1 can refrigerator biscuits
1/4 c. nuts
1/4 c. sugar

1 or 2 Tbsp. cinnamon
1/2 stick oleo or butter.

Melt butter. Mix sug<Clr and cin11amon together. Dip
biscuits in butter and then coat with sugar /chinaman'
mixture. Arrange biscuits in round cake pan. Pour any
extra butter over biscuits, then sprinkle with sugar I
cinnamon mixture. Sprinkle nuts over, also. Bake according to biscuit directions on package.
Diana N. Howen

CORN FRITTERS
1 egg
1/2 c. milk
1 Tbsp. melted Crisco
1 1/2 c. cooked whole
kernel corn
Crisco for deep frying

1 c. sifted regular flour
1 Tbsp. sugar
1 tsp. double-acting baking
powder
1/2 tsp. salt

Beat egg with min;:, then stir in 1 tablespoon melted
Crisco and the corn. Add combined dry ingredients and
stir just until mixed. Drop from tablespoon into deep
Crisco heated to 365°, Fry for about 4 minutes, until
brown and done in the middle. Drain on paper towels.
Serve hot! (Makes about 12-16 fritters.)
("AUNT

HELEN'S 11 )

COCONUT PIE

2 c. milk
3/4 c. sugar

1/2 c. Bisquick

Ruth Morton

3 eggs
1 tsp . ·vanilla
1 c. coconut

1/2 stick butter, cut up
Mix together for 2 minutes. Pour into buttered pie pan;
Bake at 350° for 40 minutes. Toothpick comes out clean
when done. Crust forms by itself. May be doubled for. a
9x13 inch pan. Delicious.

51

FROSTED

ZUCCHINI BREAD
eggs
c. grated zucchini
Tbsp. vanilla
tsp. salt
1/4 tsp. baking powder
1 c. ground nuts
(optional)

3
2
1
1

2
1
3
1
3
1

c. sugar
c. cooking oil
c. flour
tsp. baking soda
tsp. cinnamon
handful of raisins
(optional)

Put in 2 loaf pans and bake for 1 hour at 350°.
APPLE

GEORGETTE

2 1/2 c . flour

Dorothy Koch
1/2 tsp. salt
2/3 c. milk
1/2 tsp. cinnamon
Apples (to fill 9x13 inch pan)

1 c. shortening
2 eggs, separated
1 tsp. sugar

Mix as for pie crust. Divide into halves. Roll out
and line a 9x 13 inch pan. Slice apples onto the crust. Mix
1 cup sugar and 1 teaspoon cinnamon and sprinkle over
apples. Roll out the other half of dough. Put. over apples. Whip egg whites. Spread egg whites over crust before baking. Bake for 25-30 minutes at 350°. Make a powdered sugar icing and drizzle over top while it is still warm.
GREAT PASTRY
1 lb. lard
5 c. flour

1 Tbsp. salt

PECAN DAINTIES

Dorothy Koch

Mary Edmonds

(5 crusts)

Dorothy Koch
1/4 tsp. soda
1 egg
1 Tbsp. vinegar

1 c. shortening (part
butter)
1/4 c. powdered sugar

1/8 tsp. salt

Cream butter; blend in sugar, flour and salt. Shape
into rolls 1 1/2 inches in diameter. Chill. Cut into 1/2
inch slices. Place on un greased cookie sheet. Bake at
350° for 15 minutes. Cool.
Frosting:
2 Tbsp . butter
11/2 c. powdered sugar

1 Tbsp. hot water
Pecan nuts

Brown butter in saucepan. Remove from heat. Stir
in sugar and water. Add enough cream to spread.
Sprinkle with nuts.
SOUR MILK

PANCAKES

1 c. sour milk or buttermilk
1 egg
1 Tbsp. sugar
1 c . sifted flour

Dorothy Koch
1 tsp . baking soda
1/2 tsp. salt
1 Tbsp. melted shortening
or salad oil

Mix well. Bake on a lightly greased griddle until
nicely browned. Turn only once. Makes 8-10 pancakes.
RASPBERRY DANISH
2 1/2 c. graham crackers

Cut together lard and dry ingredients. Beat egg
slightly; add vinegar and water to make 1 cup. Add to
other ingredients; mix and roll out on floured board.
Freezes well.

2 c . sifted flour

Marge Schmidt
1/2 c. butter, melted

4 Tb sp . sugar

· Heat oven to 350°., Mix crumbs and sugar. Add butter; mix well. Save 1/2 cup crumbs for garnish. Press
in a 9xl3 inch pan. Bake 10 minutes. Cool well.
Filling:
1 (8 oz.) pkg. cream
cheese
J3ananas, raspberries
cold water

4 Tbsp. milk

1/2 c. sugar
Nuts
1 pkg. Danish dessert
§3

./I

I

RASPBERRY DANISH

(Continued)

SOUTHERN PANCAKES

Blend well; spread on cooled crust. Top
bananas and nuts. Combine 1 package Danish
2 cups cold water; boil 1 minute. Cool. Add
rasp berries to this. Pour on top of bananas;
whipped cream. Garnish with 1/2 cup cracker
BEER BREAD

with sliced
dessert with
drained
top with
crumbs.

Beat 1 egg.

Cam Pawlowski

Add:

1 c. buttermilk or soured
milk ( 1 Tbsp. vinegar
added)
2 Tosp. bacon grease
1 c. flour

1 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Diane Pawlowski

2 Tbsp. sugar

Mix well; grill on hot griddle or in hot frying pan that
has been greased with bacon grease. Add bacon grease
as needed throughout frying of pancakes.

Mix with spoon and pour into well greased bread tin.
Bake at 400° for 40-50 minutes.

BRAN MUFFINS

MINIATURE CHERRY TARTS

Pour 2 cups boiling water over 2 cups 100% Bran (Nabisco) cereal. Cream:

3 c. self-rising flour

1 can refrigerator
crescent rolls

1 (12 oz.) can beer

Cam Pawlowski
1 can cherry pie filling
Powdered sugar

Bake at 375° for 10-12 minutes. Makes 24.
Separate dough into 8 triangles. Cut each into 3 small
triangles. Place 1 teaspoonful of pie filling in center and
fold 3 points to center. Bake. Sprinkle with powdered
sugar.
LITTLE FOOLER APPLE PIE
2 c. water
2 tsp. cream of tartar

Cam Pawlowski
1 1/2 c. sugar
21 Ritz crackers

Mix and bring to a boil, the water, cream of tartar
and sugar. Add 21 Ritz crackers'and boil 2 minutes. Pour
into an unbaked pie crust. Dot with butter and sprinkle
, with cinnamon. place top crust or cut out on top. Bake
in a 425° oven for 20 minutes.

1 c. Crisco

3 c. white sugar

Sift:
5 c. flour
5 tsp. baking soda

Cam Pawlowski

4 eggs, well beaten
1 qt. buttermilk
1/4tsp. salt

Add 4 cups Kellogg's All- Bran cereal to creamed mixture. Mix everything together. Keeps in refrigerator in airtight container for 6 weeks. Bake at 375° for 15-17 minutes. Grease tins or use papers.
DANISH KRINGLE
1 pkg. yeast
4 c. flour
1 c. warm milk
1 /2 c . warm water

Ruth Kiriman
3 Tbsp. sugar~
1 tsp. salt
1 c. lard
3egg yolks

Sift flour, sugar, salt and cut in lard same as for pie.
Dissolve yeast in warm water; add milk and well beaten
egg yolk; mix welf. Put in refrigerator overnight. In the
morning, divide dough into 4 parts and roll out each one.*
Beat egg whites and spread over dough. Fill center of
each with any good filling.** Fold sides over; let stand
54

502-79

DANISH KRINGLE

for 1/2 hour, then bake in a 375° oven until nice and
brown. Ice while warm with powdered sugar icing.
*Roll out each to about 13 inches long by 9 inches
. wide.
**Fold sides over and lap ends.

2 c. grated zucchini
2 eggs, beaten
Mix well.

3 c. all-purpose flour
1/4 lb. butter
1/2 c. sugar
2 tsp. baking powder

Mae Dvorak
1 tsp. salt
2 eggs
3/4 c. milk
1 tsp. vanilla

Sift flour, baking powder, salt and sugar in bowl. Add
butter and crumble as you would for pie dough. Add
beaten eggs and milk and vanilla. Mix just enough to put
together.
Filling - 1 can sour cherries, thickened with a little
tapioca and sweetened to taste. Put over dough and bake
for 1 hour at 375°. You can use other fresh fruit instead
of cherries.
·
BEER BREAD
3 c. self-rising flour
3 Tbsp. sugar

Pat Happ
1 can room temperature beer
3 Tbsp. melted butter

Mix first 3 ingredients and bake at 350° for 1 hour or
less, until golden brown. Then, ;baste with 3 tablespoons
melted butter. Grease pan lightly. Makes 1 loaf.
PERFECT PUMPKIN PIE
1 ( 16 oz.) can pumpkin
2 eggs
3/4 c. sugar
1/2 tsp. salt
1 tsp. cinnamon

Sue Milligan
1/2 tsp. ginger
1/4 tsp. cloves
1 1/2 c. evaporated milk
1 ( 9 inch) unbaked pie
crust

Mix ingredients in order given. Pour into unbaked pie
crust. Bake at 425° for 15 minutes; lower to 350° for 45
minutes. Test with butter knife to see 'if done.

1/3 c. Bisquick
Salt and pepper

Fry like any pancake batter .

IMPOSSIBLE PIE
CHERRY SLICES

Pat Happ

ZUCCHINI PANCAKES

(Continued)

Jenny Dean

Melt 3/4 stick margarine;
blender:

set aside until cool. Put in

4 eggs
2 c. milk
3/4 c. sugar

1 t sp • vanilla
1/2 c. flour
Sprinkle of nutmeg
Cooled margarine

Blend at slow speed, then higher until well blended.
Pour into greased pie pan. Bake at 350° for 45-55 minutes (until knife tested is clean, like custard).
PECAN CREAM PIE

Mrs. Tony Seiberlich (Carol)

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

2 Tbsp. butter
3/4 c. chopped pecans
3 egg whites
6 Tbsp. sugar
1 (9 inch) butter pastry
shell, unbaked

Combine 3/4 cup sugar, flour and salt in saucepan.
Beat egg yolks; add milk and add to dry ingredients.
Add butter; cook over low heat, stirring constantly, until
thickened. Cool and add nuts. Beat egg whites until
foamy; gradually add 6 tablespoons sugar; continue to
beat until very stiff. Fold half of meringue into custard
and pour into baked pastry shell. Spread remaining
meringue over filling. Brown in a moderate oven ( 350° F.)
for about 15 minutes or until brown. Serves 6.

CHEWY

tvrarta. Yteoeikorh

BREAD

1 stick butter
1 (1 lb.) box light
brown sugar
3 eggs

2 c. self-rising flour
1 tsp. vanilla (optional)
2 c. pecans, broken

Melt butter over low heat; add sugar and stir for 10
minutes. Add eggs, one at a time, beating well after each
addition. Blend in flour and vanilla; beat well. Add nuts.
Pour into an 8x12 inch pan. Bake in a 325° oven until
brown. Bread freezes well. Yield: 2 4 servings.
**NOTES**

I~

58

_ CAKES,

~nHn.T

u-r ·uulGHfN MATH
(Size of Pans and Baking Dishes)

nnnul

C~oking ~eed never become a crisis, when you use ourhandy charts. Need a 4 or 6-cup baking
d1sh? Will your fancy mafd be the right size for the recipe? See below for the answers.

COMMON KITCHEN PANS TO USE AS CASSEROlES
WHEN THE RECIPE CAllS FOR:

4-cup baking dish:
9-inch pie plate
8x 1%-inch layer cake pan-e
7 3/8 x 3 5/8 x 2%-inch loaf pan-A

9x9x2-inch square pan-D
11%x7%x1%-inch baking pan
15x 1Ox 1- inch jelly-roll pan

12-cup baking dish and over:
12 cups
15 cups
19 cups

Tube Pans:
7%x3-inch "Bundt" tube pan-K
9x3%-inch fancy tube or "Bundt" pan J or K
9x3'/,-inch angel cake pan-1
1Ox3%-inch "Sundt" or "Crownburst" pan-K
9x3%-inch fancy tube mold-J
10x4-inch fancy tube mold (Kugelhupf)-J
1Ox4-inch angel cake pan- I

6 cups
9 cups
12 cups
12 cups
12 cups
16 cups
18 cups

Melon Mold:
6 cups

Spring-Form Pans:
12 cups
16 cups

Ring Molds:

9'hx3%-inch pan-F

1/2 tsp. vanilla
Dash of salt
2 eggs

Topping:

TOTAL VOLUME OF VARIOUS SPECIAl BAKING PANS

Brioche Pan:

1/4 c. melted oleo

Soften 1 ( 8 ounce) package cream cheese; beat until
fluffy. Gradually blend in 1/2 cup sugar, 1 tablespoon
lemon juice, 1/2 teaspoon vanilla, a dash of salt. Add 2
eggs, one at a time, beating well after addition of each.
Pour into crust. Bake until set, 25-30 minutes, at 325°.

10-cup baking dish:

Charlotte Mold:
6x4%-inch mold-G

1 1/4 c. graham cracker
crumbs

1/2c. sugar
1 Tbsp. lemon juice

8x8x2-inch square pan-D
11x7x1%-inch baking pan
9x5x3-inch loaf pan-A

8'12x2'4-inch mold-E
9%x2%-inch mold-E

Crust:

8 oz. pkg. cream cheese

8-cup baking dish:

8x3-inch pan-B
9x3-inch pan-B

Dorothy Schotanus

CHEESECAKE

Filling:

8 or 9x 1%-inch layer cake pan-e
10-inch pie plate
8% x 3 5/8 x 2 5/8 inch loaf pan-A

7x5%x4-inch mold-H

DESSERTS

Combine in an 8 or 9 inch pie plate.

6-cup baking dish:

13%x8%x2-inch glass baking pan
13x9x2-inch metal baking pan
14x 10%x2%-inch roasting pan

COOKIES,

4% cups
8 cups

7'h cups

1 c . sour cream
2 Tbsp. sugar

1 I 2 tsp . vanilla

Combine the above and spread over top of pie. Bake
Cool. Chill several hours or overnight.
10 minutes longer.

Bonnie Volbrecht

DATE BLOCKS

Mix like pie crust:
1 c. brown sugar
1 c. shortening
1 tsp. soda
Cook until thick:
1 lb. pkg. dates
1 c. sugar

8cups

502-79

2 c. flour

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

DATE BLOCKS

'BACARDI PINA COLADA PUDDING
CAKE

(Continued)

Cool. Put half top mixture in bottom of a 15 1/2 x
Put date mixture on, then rest of top
mixture. Bake at 350° for 45 minutes. Mix flour and oatmeal, soda and salt together, then add to sugar and
shortening.
10 1/2 inch pan.

CHEESE CAKE
2 env. prepared Dream
Whip

Bonnie Schlagel
8 oz. pkg. cream cheese,
softened

Mix into Dream Whip. Beat in until creamy, 2 cups
powdered sugar. Pour over graham cracker crust. Refrigerate overnight. Put pie filling over (blueberry, cherry, etc.). Serves 24.
Graham Cracker Crust:
1 1/4 c. graham cracker
crumbs
1/4 c. sugar

6 Tbsp. butter or margarine,
melted

Mix above ingredients. Press firmly into a 9 inch pie
plate. Bake in a moderate oven (375°) for 6-8 minutes.
Cool.
ORANGE SUPREME JELLO

Bonnie Volbrecht

1 pkg. tapioca regular
pudding
1 pkg. vanilla instnt pudding
1 ( 3 oz.) pkg. orange jello

1 small can crushed pineapple , drained
2 c~. hot water
1 large container Cool Whip
1 small can drained Mandarin
oranges

Combine tapioca and vanilla pudding with orange jello
and hot water. Cook until thick and bubbly, stirring constantly. Let cool. Fold in Cool Whip, orange and pineapple. Refrigerate overnight.

1/3 c. Bacardi dark rum
(80 proof)
1 ( 4 serving size) pkg.

Jell-0 coconut cream
. flavor or vanilla flavor
instant pudding and pie
filling

Theresa Grefkowicz

1 ( 2 layer size) pkg. white
cake mix
4 eggs
1/2 c. water
1/4 c. oil
1 c. flaked coconut

Blend all ingredients except coconut in large mixer bowl.
bowl. Beat 4 minutes at medium speed of electric mixer.
Pour into 2 greased and floured 9 inch layer pans. Bake
at 350° for 25-30 minutes or until cakes spring back when
lightly pressed. Do not underbake. Cool in pan 15 minutes, remove and cool on racks. Fill and frost; sprinkle
with coconut. Chill. Refrigerate leftover.
With vanilla flavor instant pudding and pie filling, increase water to 3/4 cup and add 1 cup flaked coconut to
batter.
Pina Colada Frosting - Combine in bowl:
1 ( 8 oz . ) can crushed
pineapple in juice
1 I 3 c. Bacardi dark
rum

1 (4 serving size) pkg.
Jell-0 coconut cream
flavor or vanilla flavor
instant pudding and pie
filling

:Seat until well blended. Fold in 1 (9 ounce) container
frozen whipped topping, thawed.
GUMDROP MACAROONS
1/2 c. butter
1/2 c. brown sugar,
packed
·
l:/2..c. granulated sugar
1 egg
1 tsp . vanilla
1 c. finely cut gumdrops

Shirley Schultz
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. chopped nuts
1 c. uncooked quick oatmeal
1/2 c. flaked coconut
1 c. flour

Cream butter; add sugars. Beat in egg and vanilla.
Separate gumdrops in dry ingredients. Blend into the

60

GUMDROP MACAROONS

(Continued)

creamed mixture. Add nuts, oatmeal and coconut. Shape
into 1 inch balls. place 2 inches apart on greased cookie
sheets. Flatten slightly with fork. Bake for 10-12 minutes at 350°.

Cook until thick, then cool in refrigerator for 1/2 hour.
Add:

"HEAVENLY DELIGHT"

Beat well. Double recipe is better for cake - leftovers
can be refrigerated for later use.

1 1 I 4 c . flour
1 stick butter or margarine
1/2 c. chopped pecans or
walnuts
1 ( 8 oz.) pkg. cream
cheese

Mrs. Les Lemar
1 c. powdered sugar
2 ( 9 oz.) tubs Cool
Whip
2 pkg. instant pistachio
pudding
3 c. milk

1/2 c. butter
1/2 c. sugar

1 tsp. vanilla

CZECH COOKIES
1/2 lb. butter
1 c. sugar

2 egg yolks
2 c. flour

Anita Gulli-Gedville
1 c. chopped walnuts
1/2 c. strawberry jam, or
other type filling

1. Blend together flour and margarine. When mealy,
add nuts. Pat mixture into greased 9x13 inch pan. Bake
for 20 minutes in a 375° oven. Cool thoroughly. 2. Whip
cream cheese with powdered sugar. When creamy, add
9 ounces Cool Whip and blend well. Spread over cooled
crust and refrigerate 20 minutes. 3. Mix instant pistachio
pudding with 3 cups milk. (Mix according to package directions.) Spread over cheese mixture and refrigerate
20 minutes. 4. Spread 9 ounces Cool Whip over pudding
and refrigerate 3 hours. Garnish with chopped nuts, if
desired.

Set oven at 350°. Grease an 8 inch square cake pan.
In mixing bowl, cream the butter until soft. Add sugar
and beat until fluffy and soft. Add egg yolks; blend
well. Gradually add flour and mix thoroughly. Fold in
chopped nuts. Spoon half of the batter into cake pan;
spread top evenly with filling; cover with remaining
cookie dough. Bake for 1 hour, until lightly browned.
Remove from oven and cool. Cut into lx2 inch bars.
Makes 2 dozen cookies.

CHOCOLATE CAKE

WESTERN CAKE

1 1/2 c. sugar
1/2 c. cocoa
Add 2 eggs, beaten.

Mrs. Don Matthews
1/2 c. shortening

Pour 1 cup hot water over package (8 ounces) cut up
dates. When cool, add 1 teaspoon baking soda. Cream
together:

Alternate:
1 c. margarine

1/2 c. sweet milk (2 tsp.
baking soda)

Add:

Frosting:

62

milk

1 c. granulated sugar

2 c. flour

Blend well. Add 1 cup boiling water. Batter will be
thin. Bake at 350° for 35-30 minutes in tube pan.

1/2 c.

Anita Gulli-Gedville

2 eggs
1 t sp . vanilla

1 tsp. salt
Cooled dates and water

2 Tbsp . cocoa
Spread in greased 9x 13 inch pan.

2 1/2 Tbsp. flour

502-79

63

WESTERN CAKE (Continued)
1 pkg. lemon flavored

Sprinkle top with:
1/2 c. chopped nuts
1 c. chocolate chips

1/2 c. granulated sugar

Bake for 45 minutes in a 350° oven.
CHEWY PUMPKIN BARS
2 c . white sugar
4 eggs

Mary Edmonds
2 c. pumpkin
1 c . cooking oil

Mix these ingredients well and then add:
2 c. flour
2 tsp. baking powder
1 tsp. baking soda

gelatin
1 c. boiling water
1 ( 8 oz . ) or 3 ( 3 oz . )
pkg. cream cheese
1/2 c. sugar

1 tsp. vanilla
1 tall can Milnot, whipped
3 c. graham crumbs (or
less, if desired)
·
1/2 c. butter or margarine,
melted

Dissolve gelatin in boiling water. Chill until slightly
thickened. Cream together cheese, sugar and vanilla;
add gelatin and blend well. Fold in stiffly whipped Milnot.
(This can be done with electric mixer.) Mix graham
cracker crumbs and melted butter together; pack 2/3 of
mixture on bottom and sides of a 9x13x2 inch pan (or
larger). Add filling and sprinkle with remaining crumbs.
Chill several hours (or overnight). Cut into squares and
serve plain or garnish with fruit. Serves 12-16.

1/2 tsp. cinnamon
1 c. nuts, chopped

Mrs. Einer Jensen

COCA-COLA CAKE

Bake in well greased and floured 10x15 inch pan at
325° for 25 minutes or longer. When done, cut into
squares.

Mix in large mixing bowl:
2 c. flour

2 c. white sugar

Mix in saucepan:
MOLASSES SUGAR COOKIES
3/4 c. shortening
1 c. sugar
1/4 c. Brer Rabbit
molasses
1 egg
1/2 tsp. salt

Helen Franz
2 c. sifted flour
1/2 tsp. cloves
1/2 tsp. ginger
1 tsp. cinnamon
2 tsp . baking soda

Melt shortening in a 3 or 4 quart saucepan over low
heat. Remove from heat; let cool. Add sugar, molasses
a!ld egg and beat well. Sift together flour, soda, ginger,
cmnamon and salt. Add to first mixture; mix well. Chill
the dough. Form into 1 inch balls. Roll in granulated
sugar and place on greased cookie pan 2 inches apart.
Bake in a moderately hot oven (about 375°) for 8-10 minutes. Makes about 3-4 dozen cookies.

1/2 c. oleo
1 c. Coke

Bring this to a boil and pour over flour and sugar .
Add:
1/2 c. buttermilk
1 tsp. soda (baking)
1 1/2 c. small marshmallows

2 eggs
1 tsp . vanilla

Mix all together and pour into a greased 9x13 inch pan
and bake for 40 minutes at 325°.
Frosting- Use.same saucepan:
1/2 c. oleo
6 Tbsp. Coke
502-79

64

1 c . Crisco oil
3 Tbsp . cocoa

3 Tbsp . cocoa

COCA-COLA CAKE (Continued)
Bring to a boil and add 1 box powdered sugar (sifted)
and add 1. 1/2 cups chopped pecans. Spread this over cake
about 5 mmutes. after you take it from oven, and still in
pan. The frostmg can be poured on cake right from saucepan. If you like chocolate, try this!
POTATO CHIP COOKIES
3 sticks oleo

1 c. sugar
2 egg yolks

3 c. flour

1
1
2
1

lb. butter
1/4 c. sugar
eggs
tsp. baking powder

1
1
4
1

stick oleo
c. sugar
beaten eggs
Tbsp. vanilla

30 minutes.

1 c. brown sugar
3/4 c. butter, melted
1 1/2 c. rolled oats

Temperature:

350°.

1 tsp. soda
1 1/2 c. flour

Topping:
1 c. water

1/2 c. coconut
2 c. crushed potato chips
1/2 c. nuts, chopped
1 tsp. vanilla

1 c. sugar

1 pkg. dates

Cook above three until thick. Cool.
Mix dry ingredients and work in butter. Into greased
tin, spread a layer of 1/2 crumb mixture, then a layer of
date mixture, then spread the remaining crumb mixture.
KRINGLA

(:Norwegian)

Mary Ann Lancour

Osa Herreid
Time:
5 c. flour
1 tsp . vanilla
3/4 tsp. almond extract

Cream butter and sugar until fluffy. Add unbeaten
eggs and blend well. Mix flour and baking powder. Add
flavor last. Bake at 350°-400°.
BROWNIES

Time:

Joyce Clement

Make balls and press with fork. Bake at 350° for 8-10
minutes, depending on size of cookie.
SPRITZ

Osa Herreid

DATE BARS

Osa Herreid

1' c. flour
1/2 Tbsp. baking powder
1/2 c. nuts
1 lb. chocolate syrup

10 minutes.

1 c. sour cream

1/2 c. sweet milk
3 Tbsp. butter
1 Tb sp • baking powder

Temperature: 450°.
Tbsp. soda (scant)
c. sugar
beaten egg
Tbsp. vanilla
31/2 c. flour, or more

1
1
1
1

Cream sugar and butter. Combine liquids and beaten
egg. Sift dry ingredients together; add to first mixture,
alternating with liquids. Shape into pretzel or figure "8"
shapes.
LEMON BARS
1/2 c. butter or margarine

Mrs. Tim Garwood
1 c. flour
1/4 c. powdered sugar

Mix all ingredients and bake for 30 minutes at 3500.
Cream butter. Blend in 1 cup flour, 1/4 cup powdered
sugar. Press into ungreased 8 inch square pan. Bake
at 350° for 20 minutes.

Frosting:
6 Tbsp. butter
6 Tbsp. milk

1 1/2 c. sugar
1/2 c. chocolate chips

Mix above and bring to a boil for 30 seconds. Remove
from ~eat: add chocolate chips, stir well. Spread on warm
brownies.
66

Topping:
3 Tbsp. lemon juice

67

LEMON BARS

(Continued)

1/4 tsp. salt
1 c. sugar

1 c. chopped nuts

2 Tbsp. flour

1/2 tsp. baking powg~r
Bake

Combine 2 eggs, beaten, 3 tablespoons lemon juice, 1/4
teaspoon salt, 1 cup sugar and 1:tdd to egg mixture; 2- --- tablespoons flour, 1/2 teaspoon baking powder. Spread on
hot baked layer. Bake at 350° for 30 minutes. Sprinkle
with powdered sugar while warm.

Pat Happ

Mix in top of double boiler:
112 c. sugar
1/2 tsp. salt
3 Tbsp . cornstarch
Scald 3 cups milk and add slowly while stirring to corn-:starch mixture. Stir into mixture, 3 slightly beaten egg
yolks and 1 cup cooked rice. Cook over hot water until
mixture is thick and smooth, stirring constantly. Add 2
teaspoons vanilla and raisins, if desired. Pour into casserole dish .
Topping - Beat 3 egg whites until soft peaks are
formed. Add 1/3 cup sugar gradually and beat until stiff.
Cool rice mixture, then pile egg whites over pudding.
Place in a 300° oven for 20 minutes or until. golden
brown . Serve cold.
CHOCOLATE PEANUT BUTTER BARS

Mrs. Judy Witt

1 c. peanut butter
2 1/3 c. powdered sugar

Mix well and place in a 9x13 inch pan. Melt 2 cups
milk, chocolate chips and spread on top. Refrigerate onl:y1/2 hour . Remove ; cut in to bars.

68

Filling:
12 oz . cream cheese
1 112 c. powdered sugar

RICE PUDDING

2 sticks margarine, melted
1 3/4 c. graham cracker
crumbs

Diane Pawlowski

TORTE

.

1/2 of a 9 oz. container of
Cool Whip (about 1 1/2 c.)

cheese 1 1/2 cups powdered
Cream 12 ounces cream
iner of Cool Whip and
Add 1/2 of a 9 ounce con a
sugar. __
spread on crust.

t

Topping:
2 pkg. instant pudding
(any flavor)

3 c. milk

.
with milk. Spread on top
Mix both packages of puFddlsntgwith rest of Cool Whip and
· h.
of cream c h eese mixture
d . tsroon top as a garms
sprinkle a few choppe nu
Joyce Clement

FORGOTTEN COOKIES
Preheat oven to 300o.
Whites of 2 eggs
2/3 c. sugar

1 c . chopped nuts.
6 oz. chocolate ch1ps

very
Beat 2 egg whl. tes until. - stiff;
sugar; beat more. Fold m:
1 c. chopped nuts

slowly add 2/3 cup

6 oz . chocolate chips

Drop spoonfuls onto brown wrap ,paper. Turn oven off·
Leave overnight. Do not open oven.

CHEESE CAKE

Mrs. Alvin Melka

Crust:

.. Peel of lemon
Peel of orange
1/2 c. water

28 graham crackers, made
i:nto fine crumbs

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

Cream butter and sugar.
and line a spring form pan.

Add graham cracker crumbs

Filling - In your mixer, put:
3 eggs
3/4 c. sugar
1 t sp . vanilla
Beat until creamy.
350° for 45 minutes.

2 ( 8 oz . ) pkg. cream cheese,
softened at room temperature
Pour into crust-lined pan.

Bake at

Topping - About 10 minutes before filling is baked, put
in mixer:
1 pt . sour cream
2 Tbsp . sugar

1/2 c. butter or oleo
1 c. sugar
2 eggs
2 c. flour

Margaret Dix
2 tsp. baking soda
2 tsp . cinnamon
1/2 tsp. salt
Nuts, dates or raisins, if
desired

This will be thick. Fold in a can of apple pie filling.
Bake in a 9x13 inch pan for 3/4 hour at 350°. Top with
topping of your choice.

70.

ttz-~-~--suga:r·· 2 cans dark sweet pitted
cherries

Vivian Ellefson
1 c . Port wine
3 Tbsp. cornstarch
1 c. cherry brandy
1 qt. vanilla ice cream

Cut peels into thin slivers. Add water and sugar and
simmer for 6 minutes or until peel is translucent. Cool,
remove peel and add wine. Combine enough liquid from
cherries to make 2 cups. Reserve cherries. Stir cornstarch slowly into mixture; cook, stirring until sauce
bubbles and thickens. Add cherries and pour into serving dish. Sauce with cherries can be made ahead and reheated. Warm brandy and pour over sauce. Set aflame
and spoon flaming over serving of vanilla ice cream.
MARSHMALLOW CREAM CHEESE
TORTE ( 16-20 servings)

Mrs. B. Wiszowaty

1 tsp . almond extract

Beat. Pour over the baked cheese cake, then return
to the oven and bake for 15 minutes at 500° with the oven
door open.
If you want a change, do not add topping, but let the
cake cool and cover top with cherry pie filling or fresh
strawberries.
APPLE PIE FILLING CAKE

CHERRIES JUBILEE

2 c. graham cracker
crumbs
1 I 3 c . soft butter,
melted
1/3 c. sugar

3/4 lb . large marshmallows
( 48 each)
3/4 c. milk
2 ( 8 oz.) pkg. cream cheese
2 c. whipping cream, whipped

Mix cracker crumbs, butter and sugar. Press about
3/4 of mixture in bottom of a 13x9x2 inch pan. Chill while ·
preparing filling. Place marshmallows and milk in top of
double boiler; heat until melted. Cool. Beat cheese with
electric mixer until smooth and fluffy. Beat marshmallow
mixture in gradually. Fold in whipped cream. Turn into
pan; sprinkle remaining crumbs on top. Chill several
hours or overnight.
PISTACHIO DESSERT

Mary Ellen Rausch

Crust:
1 1/2 c. flour
3/4 c. chopped nuts

3 Tbsp . sugar
1 1/2 sticks butter

PISTACHIO DESSERT

LAZY DAISY CAKE

(Continued)

Mix and press into a 9x13 inch pan.
15 minutes.

Bake at 350o for

Filling:
8 oz. cream cheese
1/2 large Cool Whip

2 c. crushed graham
crackers (22-24)
2/3 c. melted butter
1 c. softened butter
2 eggs
2 c. powdered sugar
1 tsp. vanilla

Slowly pour the hot milk and butter in. Bake in a moderate oven for 25-30 minutes. Melt 1/3 cup butter. Add:
2 13 c. brown sugar
1 'l'b sp . cream

1/2 c. powdered sugar

Mix and spread on crust. Mix 2 packages pistachio
instant pudding with 2 1/2 cups cold milk; spread on top
of cheese layer. Top with rest of Cool Whip . Sprinkle with
nuts. Refrigerate.
BANANA SPLIT CAKE

(Continued)

Ruth Boehm (Mrs. William)
3 large bananas
1 large can crushed pineapple, drained (save
juice)
1 large Cool Whip
1/4 c. each: Chopped nuts,
maraschino cherries

Combine 2 I 3 cup melted butter with graham cracker
crumbs and press firmly into bottom of a 9x13 inch pan.
Beat softened butter, eggs, powdered sugar and vanilla
until firm. Spread over graham cracker base. Peel and
slice bananas and immediately dip into reserved pineapple
juice. Arrange in layer over butter-egg mixture. Top with
layer of crushed pineapple. Spread Cool Whip over pineapple. Sprinkle with chopped nuts and cherries. Chill 8
hours and cut into squares. A;bsolutely delicious!!!!!!

Put this on the cake and put in the oven or broiler
until it caramelizes.

1 c. oats
1/4 c. butter
1 1/ 4 c. boiling water
1 c. brown sugar
1 c. white sugar

2 eggs
1/2 tsp. salt
1 tsp. soda
1 tsp. cinnamon
1 1/3 c. flour

Topping:
1/2 c. melted butter
1/2 c. brown sugar
1/4 c. milk

1 c. coconut
1 tsp . van ill a
1/2 c. chopped pecans

Pour 1 1/4 cups boiling water over 1 cup oats; let
stand 20 minutes, then add 1/4 cup butter, 1 ~up brown
sugar. Mix well, then add eggs, salt, soda, cmn~mon,
flour. Bake in a 13x9x2 inch pan at 350° for 35 mmute~.
(Grease pan.) Combine remaining ingredients for toppmg.
Pour over warm cake. Put under broiler until brown (a
few minutes).

Ruth Boehm (Mrs. William)

Heat 1 tablespoon butter in 1/2 cup milk. Beat 2
eggs until light and fluffy. Add 1 cup sugar and beat
rapidly. Sift:

2_<!. flour
1/2 tsp. salt
4 Tbsp. sugar
3 tsp. baking powder

1 c. flour
1 tsp. baking powder

ly.

1/4 tsp. salt

Nancy Wigand

OATMEAL CAKE

INDIVIDUAL COFFEE
CAKES
LAZY DAISY CAKE

1 c . cocoanut

Ruth Boehm (Mrs. William)
1/4 c. butter
1 egg
1/2 c. milk

Sift dry ingredients together. Rub in shortening lightAdd beaten egg to milk and make stiff dough. Roll

Add to egg mixture, then add 1 teaspoon vanilla.
72

73

INDIVIDUAL COFFEE

CAKES

BANANA CRUNCH CAKE

(Continued)

and form into crescents. Spread butter on top and sprinkle nuts over. Bake in a hot oven for 15-20 minutes. Ice
while hot. For icing, use powdered sugar and milk. Makes
12 cakes.
Dorothy Rochford

AGGRESSION COOKIES

1 Tbsp. baking soda
3 c. flour

3 c. brown sugar
3 c. margarine or butter
6 c. oatmeal

Put all this in a huge bowl and mash, knead, squeeze
(the more you mash and knead, the better the cookie
tastes). Form into small balls, midway between filbert size
and English walnut size, on an ungreased cookie sheet.
Butter the bottom of a small glass; dip it in granulated
sugar and mash the balls flat. Keep doing it (you need
butter the glass bottom only once or twice, but re-dip it
in sugar for each ball) . Bake at 350° for 10-12 minutes.
Recipe may be reduced. Very delicious!
Lori Thomas

MEXICAN WEDDING CAKES
1 c . butter ( 2 sticks)
(cream well)
1 c . pecans, ground well

11/2 c. flour (do not sift)
1/2 c. powdered sugar (not
for use until the end)

Mix ingredients except powdered sugar and form into a
ball. Place on greased cookie sheet and flatten a little.
Bake at 325° for about 15 minutes. They melt in your
mouth. Roll gently in powdered sugar after baking.
Nancy Barranco

BANANA CRUNCH CAKE
5 Tbsp. butter or margarine
1 pkg. Pillsbury coconut
pecan or coconut almond
frosting mix
Preheat oven to 350°.

1
1
4
2
1

c. rolled oats
c. dairy sour cream
eggs
large bananas
pkg. Pillsbury yellow cake
mix

(Continued)

pan. In saucepan, melt butter; stir in frosting mix and
rolled oats until crumbly; set aside. In large bowl, blend
next 3 ingredients until smooth. Blend in cake mix; beat
2minutes at medium speed. pour 1/3 of batter (2 cups)
into prepared pan. Sprinkle with 1/3 of crumb mixture ( 1
cup). Repeat twice with batter and crumbs, ending with
crumb mixture. Bake for 50-60 minutes or until toothpick
comes out clean. Cool upright in pan 15 minutes. Remove
from pan and turn cake so crumb mixture is on top.
Makes a 10 inch tube cake.
Peggy Matejzel

APPLE CAKE
2 /c. apples, finely
chopped

1 c. sugar

Mix and let stand until juice forms, then add:
1 c. flour
1 egg

1 tsp . cinnamon
1 tsp. soda

Mix and bake in greased and floured 8x8x2 inch pan at
350° for 45 minutes.
Topping - In saucepan, mix:
1/2 c. brown sugar
1/2 c. white sugar
2 Tbsp. flour
Cook until thick and clear.
Pour over warm cake.
ORANGE JELLO MOLD
1 small pkg. orange jello
1 ( 12 oz. ) can apricot
nectar

1/4 c. butter or margarine
1 c. water
Add 1 teaspoon vanilla.

Kathy Placko
1 can Mandarin oranges,
drained
1 pt . vanilla ice cream
Chopped walnuts

Heat apricot nectar; add orange jello, stir until dissolved. Melt ice cream in mixture. Arrange Mandarin

Grease and flour a 10 inch tube
75

ORANGE JELLO MOLD

(Continued)

OATMEAL CAKE

oranges on bottom of mold, which has been lightly greased
with mayonnaise. Pour jello mixture over oranges. Sprinkle with nuts. Chill until set.
FRUIT COCKTAIL CAKE

(Continued)

Pour water over oats and let stand aside. In large
bowl, cream butter and sugars. Add eggs. Add and
mix well, cinnamon, baking soda, nutmeg. Next, add the
flour' and salt, Bake at 375° F. for 35 minutes in lightly
greased pan ( 9x13 inches).

Claudia Reh
Topping:

1 ( 15 oz.) can fruit
cocktail
2 c. flour

1 1/2 c. sugar
2 Tbsp. baking soda
2 eggs

Beat 2 minutes with electric mixer. Pour into greased
and floured pan. Sprinkle 1/2 cup brown sugar and 1/2
cup chopped pecans on top, then bake for 40-45 minutes at
350°.

1/2 c. butter
1/4 c. evaporated milk
1 t sp . vanilla

1/2 c. brown sugar
1 c. coconut
1 c. chopped nuts

Mix together, spread on warm cake and brown under
broiler. Watch carefully.
BABY FOOD BARS

Mrs. Bernard Ward

Frosting:
1/4 lb. butter
2 I 3 c. evaporated milk

3
1
2
1

3/4 c. sugar

eggs, beaten
1/4 c . salad oil
c. sugar
tsp. salt

Mix and boil for 2 minutes. Add 1 can coconut. Pour
over cake. Do not wait to cool before frosting and eating.

2 c. flour

2 tsp. baking soda
1 ( 4 1 I 2 oz . ) ja:r each :
Apricots, applesauce,
carrots

Combine all ingredients. Put in a 15 1/2 x 10 1/2 x 1
inch greased pan. Bake for 30 minutes at 375°.
FRUIT

COCKTAIL CAKE

Marjorie Homer
Frosting for Baby Food Bars:

1
1
1
1

c. flour
c. sugar
tsp. baking soda
beaten egg

1 small can fruit cocktail
(approx. 1 c. amount)
Brown sugar
Walnut pieces

4 Tbsp. butter
3 oz. cream cheese

2 c. powdered sugar
1/2 t sp . vanilla

Cream above ingredients and spread on bars.
Mix all these ingredients together and pour into an
8x10 inch pan. Sprinkle brown sugar and nuts over the
top. Bake at 350° F, for 40 minutes. Serve warm or cool
with whipped topping.
OATMEAL CAKE
1 1/4 c . hot water
1 c. quick oatmeal
1 c. butter
1 c. brown sugar
1 c. white sugar
2 eggs
76

Marjorie Homer
1 1/2 c. flour
1/2 tsp. salt
1 t sp . cinnamon
1 tsp. baking soda
1/4 tsp. nutmeg (optional)

TREASURE CHEST BARS
1/2 c. brown sugar
1/2 c. white sugar
1/2 c. butter
2 eggs
3/4 c. milk
2 c. flour

Gladys Sheen
1 1/2 tsp. baking powder
1/2 tsp. salt
1 t sp . vanilla
1 c. maraschino cherries,
halved
1 c. chocolate chips
1 c. nuts

Cream first 4 items, then add dry ingredients;

mix

TREASURE

CHEST

BARS

(Continued)

KRAZY

well. Add cherries, chips, nuts. Pour into greased jelly
roll pan ( 15 x 10 1/2 x 1 inch pan). Bake at 350° for 20-25
minutes.
Frosting (Brown Butter) - Brown 1/4 cup butter and
add:
1/2 tsp. vanilla
2 c. powdered sugar

Dorothy Schotanus

KAKE

6 Tbsp. cocoa
2 Tbsp. vinegar
10 Tbsp. margarine or oil
2 c. milk or water

3 c. flour
2 c. sugar
2 tsp. soda
2 tsp. salt
Mix together.
for 45 minutes.

Bake t 375° (in an oblong pan only)

2 Tbsp. milk (more if

needed)
Dorothy Schotanus

CHOCOLATE CHEWS
Spread frosting on warm bars.
4 eggs, slightly beaten
HERSHEY 1S SYRUP BROWNIES

1/2 c. butter or margarine
1 c. sugar
1 c. flour

Denise Garwood

4 eggs
1 can Hershey 1 s syrup
1 c. nuts (optional)

Mix all ingredients together.
Pour into a 9x13 inch
pan. Put in oven at 350° for 25-30 minutes. Sprinkle
powdered sugar on top when done.

2 c. sugar

1 tsp. vanilla
1 c. butter

8 Tbsp . cocoa
1 c. plus 2 Tbsp . flour,
sift
1/2 c. nuts, chopped

Heat oven to 350° F. Grease oblong baking pan. Mix
eggs well with sugar and vanilla. Melt butter; add
cocoa. Cool a bit; mix with egg mixture. Add flour; mix
well. Turn into pan. (Nuts are optional.) Bake for 3540 minutes. Top with Chocolate Frosting.
Chocolate Frosting:

PEANUT

COOKIE SQUARES

1 c. margarine
1 c. crunchy peanut

butter
1 ( 1 lb.) box powdered
sugar

Mrs. Bernard Ward
1 1/2 c. graham cracker
crumbs
1 (6 oz.) pkg. semi-sweet
or milk chocolate pieces

Blend butter and peanut butter. Work in 1 pound
sugar and cracker crumbs until well blended. Press mixture into a 13x9 inch pan. Melt chocolate pieces in double
boiler. Quickly spread over top of cookies. Chill until
chocolate is firm. Let stand at room temperature 15 minutes before cutting into 1 inch squares. (Taste like
Reeses Peanut Butter Cups.)

1/4 c. water
2 Tbsp. butter
1/2 tsp. vanilla

4 Tbsp . cocoa
2 c. sifted confectioners

sugar

Heat water and butter. Add cocoa and vanilla. Add
sugar and beat until of spreading consistency. Add nuts if
desired.
DATE

Mae Dvorak

NUT OATMEAL COOKIES

1 1/4 c. sugar
1 c. shortening (part
butter)
2 eggs
1 tsp . vanilla
1/2 c. commercial sour
cream
2 c. sifted all-purpose
flour
1 tsp. soda

1/2 tsp. ginger
1 tsp. cinnamon

1 tsp. salt
3 c. oatmeal
(quick)
1 c. finely chopped
nuts
1 c. finely chopped
dates

81

DATE

NUT OATMEAL COOKIES

(Continued)

Cream sugar and shortening together until light. Add
eggs, vanilla and sour cream; blend thoroughly. Sift
flour, cinnamon, ginger, soda and salt together; blend into
creamed mixture. Stir in oatmeal. Add dates and nuts and
mix until wei~ blended. Drop
teaspoonfuls onto lightly
greased cookie sheets. Bake m a preheated 350° oven for
10-12 minutes. Makes about 5 dozen cookies.

?Y

RHUBARB
Step 1.

Mrs. Laura Derler

CAKE
Combine and let set:

2 c. rhubarb, chopped

1/2 c. sugar

COCONUT-PINEAPPLE

CAKE

2 1/2 c. flour
2 tsp. baking powder

1/4 tsp. salt
1/4 c. butter
1 c. sugar

Anita Gulli-Gedville
4 eggs, separated
1 c. crushed pineapple (do
not drain)
1 c. sbredqed coconut
1 tsp. vanilla
·

Cream butter and sugar well. Add egg yolks, one at
a time, and beat well. Add vanilla. Gradually add sifted
flour, baking powder and salt alternately with crushed
pineapple. Beat egg whites until foamy. Add with coconut and blend well. Bake in loaf pan or small ring pan
for 45-55 minutes at 350°. Test for doneness. Sprinkle
with powdered sugar when cold.

fine
Step 2.

1/2 c. shortening or
margarine
Step 3.

POUND

Cream:
1 1/2 c. sugar

Blend in:

1 egg
1 tsp. baking soda
1 c. milk

1 tsp. cinnamon

1 tsp. vanilla
Dash of salt

Step 4. Fold in rhubarb and bake at 350° for approximately 1 hour in an average size square or oblong cake pan.
No frosting is needed. I use powdered sugar.
POUND

CAKE

1 lb. margarine (Imperial),

softened at room temperature

Theresa Grefkowicz
1 ( 1 lb.) box powdered
sugar
2 tsp. vanilla

.
Cream together until smooth. Add 8 eggs, one at a
time. Measure 1 box Swans Down cake flour in powdered
sugar box and add to creamed mixture. Bake in 2 loaf pans
or large tube pan lined with waxed paper at 350° for 1
hour or until done.

1
9
1
1

Mrs. Barbara Pahlke

CAKE

lb. butter or margarine
eggs
tp. baking powder
Tbsp. whiskey

2 c. sugar
3 c. flour
2 t sp . vanilla

Bake at 325° for 1 hour.
"CRUNCH POUND

Jean Hallberg

CAKE 11

Topping:
1/2 c. butter
1 c. chopped pecans
1/3 c. sugar

1 1/2 c. crushed vanilla
wafers

Batter:
2 c. sugar
4 eggs
2 2/3 c. cake flour
1 1/2 tsp. baking
powder

1 c. butter
1 c. milk

1/2 tsp. salt
11/2 tsp. vanilla

Mix topping ingredients and pat on bottom and sides of
greased loaf pans. Cream butter and sugar until light and
fluffy. This step is important and it's almost impossible

11

CRUNCH POUND

CAKE"

CHERRY SUPREME DESSERT

(Continued)

to. over beat at this stage. Add eggs and beat well. Mix
milk and vanilla and add to batter alternately with sifted
dry ingredients. Pour into loaf pans and bake at 350o for
1 1/4 hours. Turn out onto rack; cool. Makes 2 loaf size
cakes.
SHERRY CREAM CAKE
1 Betty Crocker yellow

cake mix
1 large pkg. instant vanilla
pudding or 1 1/2 small

Anita Gulli-Gedville
4 eggs
3/4 c. oil
3/4 c. cream sherry
1 tsp. nutmeg

Mix all ingredients. Beat 5 minutes. Bake in a greased
Angel Food pan for 50-60 minutes in a 350° oven. When
cool, sprinkle with powdered sugar.
CHERRY CHEESE CUPS
2 ( 8 oz . ) pkg. cream

cheese
2 eggs
3/4 c. sugar

Anita Gulli-Gedville
1 tsp. vanilla
Vanilla wafers .
1 can cherry pie filling
Whipped cream or Cool Whip

Whip cre~m cheese until light and fluffy. Add sugar,
eggs and vamlla and beat together. Place a vanilla wafer
upside down in a paper cupcake cup and place in cupcake
pan. Pour cheese mixture 3/4 full. Bake for 15 minutes
at 325° and turn off oven. Do not open door. Leave cups
closed oven 15 minutes more. Remove and cool. Top
w1th spoonful of pie filling. Top this with whipped cream or
Cool Whip or other whipped topping. Makes 1 dozen.

Mrs. Ursula Hartge

Mix well and press into the bottom of a 9x11 inch pan:
1 1/2 c. flour
2 Tbsp . sugar
1 c. chopped nuts

3/4 c. (1 1/2 sticks) butter
or margarine

Bake in a 350° oven about 20 minutes or until light
brown. Soften an 8 ounce package of cream cheese and
cream with 2 cups powdered sugar. Prepare 1 pint of
whipping cream and blend into cream cheese mixture.
Spread over cooled crust. Pour 1 can cherry pie filling
over top. Chill well. Serves 10-14 people.

POUND

CAKE

1/2 lb. butter or margarine
2 c. sugar
4 eggs
3 c. flour

Agnes M. Gross
1 1/2 tsp. baking powder
Dash of salt
1 c. milk
1 tsp . vanilla ·

Cream margarine and sugar. Add eggs, one at a time.
Add baking powder, salt and flour alternately with milk and
vanilla. Bake at 350° for 1 hour or 1 hour and 10 minutes.
Use greased tube or loaf pans. Recipe is about 100 years
old.
1-2-3 COOKIES

Jane Litwin

ir:

1 c. peanut butter
1 c. granulated sugar

POUND

Mix peanut butter, sugar and water and blend until
smooth. Stir in biscuit mix. Drop by teaspoonfuls onto
ligbtly greased cookie sheet. Flatten with glass dipped in ·
flour or crisscross with a fork. Bake for 8-10 minutes in
a 400° oven.

CAKE

10 eggs
3 c. sugar
1 lb. margarine

Mrs. Lori Thomas
3 c. flour
1 tsp. baking powder
1 tsp . vanilla

. . Cream margarine and sugar, then add 3 eggs at a time,
m1xmg well after each addition. Fold in flour, baking powder and vanilla. Mix on number 1 speed. Bake 1 hour and
20 minutes at 350° in a greased and floured pan.
82

1/2 c. boiling water
2 c. biscuit mix

83

Jane Litwin

POWDERED SUGAR COOKIES

2 tsp. vanilla
1 lb . margarine
1 1/2 c. chopped walnuts
4 c. flour
1 c. unsifted powdered sugar
Drop by teaspoonfuls onto ungreased cookie sheet. Bake
in a 350° oven for 15 minutes or until tops are brown.
Place on cake racks and when cold, dust or sift powdered
sugar over the cookies. This recipe makes a large amount
of cookies and they keep very well. Preheat oven.
Mrs. Margaret M. Davis

PECAN BUTTER BALLS

1 c. flour
1 c. chopped nuts
(pecans)

1/4 c. butter
2 Tbsp. sugar
1 t sp . vanilla

Mix butter, sugar, vanilla together thoroughly. Add
flour and nuts. Roll into balls, walnut size. Bake in a
350° oven until golden brown. Roll in confectioners sugar
while warm. Real yummy!
CRYSTL 1S SNOW DROP COOKIES
2 sticks Imperial mar-

garine
1 3/4 c . flour

Cooky

5 Tbsp. powdered sugar
1 tsp. vanilla

Cream butter;
84

Mrs. Margaret M. Davis

Dough~

1/2 c. butter
1/2 c. brown sugar,
packed
1 egg yolk

(Continued)

and vanilla. Blend in flour and salt. Shape dough into
a 10 inch roll; wrap in waxed paper. Chill overnight.
Make Coconut Topping.
Coconut Topping:
2 c. finely chopped

coconut
1/2 c. confectioners
sugar
1 egg white
1 Tbsp. water

1 I 2 tsp. vanilla
1 c. semi-sweet chocolate
bits, melted
Maraschino or candied cherries

Combine coconut, sugar, unbeaten egg white, water
and vanilla; chill. Cut chilled cooky dough into 1/8 inch
thin slices. Place on greased cookie sheets. Shape one .·
teaspoonful of Coconut Topping the same size as the cookies. Place on top of each cookie. Bake at 375° for 10
minutes; cool. Place about 1 teaspoonful of melted
chocolate on top of coconut topped cooky. Decorate with
1/2 or 1 whole piece of cherry. Makes about 4 dozen.
Delicious.

Mrs. Ursula Hartge

Cream butter and sugar. Add vanilla. Add flour
gradually. Grease cookie sheet. Drop batter by teaspoonfuls. Bake at 350° for 15 minutes.
COCONUT TOP HATS

CONUT TOP HATS

1/2 tsp. vanilla
1 1 I 2 c. sifted flour
1/4 tsp. salt
add sugar gradually.

Beat in egg yolk

(EASY)
1
2
4
2
3

Cam Pawlowski

CARROT CAKE

1/2 c. Crisco oil
c. sugar
whole eggs, beaten
c. plain flour
tsp. cinnamon

2 tsp. soda
1 tsp. salt
3 c. grated carrots (can
be done in blender)

. Mix oil and sugar and beat well. Add eggs. Sift flour,
cmnamon, soda and salt. Add to creamed mixture. Add
carrots, a small amount at a time. Bake at 350° in a 9x13
~!lch greased and floured pan for 35-40 minutes or in a 9 ·
mch tube pan for 60-70 minutes in a 350° oven. Can be
dusted with powdered sugar when cool or frosted with:
1<(8 oz.) pkg. cream

cheese, softened
stick oleo

1 box powdered sugar
1 tsp. vanilla
1 c. chopped pecans
(optional)

Spread on cooled cake.

Grace Sherlin

(NO COOK) CHOCOLATE PEANUT
BUTTER DROP COOKIES
2 c. sugar
4 Tbsp. cocoa

1/2 c. milk

3 c. quick Quaker oats
1/2 c. peanut butter
1 tsp . vanilla

1 stick oleo

Boil 1 minute, sugar, cocoa, milk and oleo, then add
other ingredients. Mix real well. Drop by teaspoonfuls
onto waxed paper.
Theresa Pawlowski

HARVEY WALLBANGER CAKE
1 pkg. orange cake mix
1 pkg. vanilla pudding

mix
4 eggs, beaten

1/2 c. orange juice

1/2 c. salad oil
3 oz . Galliano
3 oz. vodka

~lend all ingredients together. Bake in greased tube
pan m a 350° oven for 35-40 minutes. Ice while still warm
with:

1 c. powdered sugar
1 1/2 Tbsp. orange juice

1 1/2 Tbsp. Galliano
1 1/2 Tbsp. vodka

Mix well.
Theresa Grefkowicz

PUMPKIN PARTY CAKE
2 1 I 4 c. cake flour
3 tsp. baking powder
1/2 c. salad oil
3/4 c. cold water
1/2 tsp. cream of tartar

1
1
5
2
1

1/2 c. sugar
tsp. salt
egg yolks
Tbsp. grated orange rind
c. (7-8) egg whites

PUMPKIN PARTY CAKE

•

(Continued)

electric mixer at medium speed for 1 minute. Add cream
of tartar to egg whites and beat until whites form stiff
peaks - this means very stiff. Pour egg yolk mixture
. slowly ove:r whites and fold in. Bake in a 325° oven for
60-70 minutes. Turn upside down and let stand until
cool. Frost with the following:
Fluffy Frosting:
1/4 tsp. salt
1/2 c. sugar
1 tsp. vanilla

2 egg whites
3/4 c. corn syrup
Food coloring

Add salt to egg whites and beat with electric beater
until stiff enough to form soft peaks. Add sugar, a tablespoon at a time, beating until smooth and glossy after each
addition. Add corn syrup , a little at a time, beat thoroughly. Add vanilla and food coloring.
Ruth Morton

SEVEN LAYER COOKIE
1 c. graham cracker

crumbs
1 c. melted butter
1 c. chocolate chips

1 c. butterscotch chips
1 c. coconut
1 c. chopped nuts
1 c. Eagle Brand sweetened
milk

Put ingredients in order given in a 13x9 inch pan.
Bake at 350° for 10-15 minutes. Cool. Cut into bars.
Makes about 40 bars.
PEANUT BUTTER AND
COOKIES

Use 10 inch tube pan; do not grease. Separate egg
yolks an~ whit~s; measure whites and put in large bowl.
Have all mgred1ents room temperature. Sift flour. Add
sugar, ba~ing powd;r and salt; sift into another large bowl.
Make well m flour mixture; add salad oil, egg yolks, water
aJ?-d orange rind. Stir until blended, then beat thoroughly
w1th a wooden spoon until blended and smooth, or beat with

1 c. peanut butter

86

502-79

1 c. sugar
1 egg

CHOCOLATE

Ruth Morton

1 ( 12 oz.) pkg. milk chocolate "stars 11 candy

Mix peanut butter, sugar and egg into bowl. Roll dough
into 1 inch balls. Place on lightly greased cookie sheet.
Press star candy into middle of 1 inch balls and bake at
375° for 15 minutes.

RHUBARB

CAKE

Lucille Morton

Theresa Grefkowicz

BUTTER FROSTING
1 c. sugar
1 beaten egg
1 c. canned milk
1 tsp. soda

Pinch of salt
1 3 I 4 c . flour
3 c. raw rhubarb

1/2 c. butter or Imperial

1/2 c. Spry (or Crisco)

margarine
Cream together.

Mix sugar, egg and milk. Add soda, salt and flour
(sifted together). Stir in rhubarb. Put in a 9x13 inch pan
and top with 1/2 cup nuts and 1/2 cup brown sugar. Bake
at 350° for 40-45 minutes.
EASY PINEAPPLE
CAKE

UPSIDE-DOWN

1 yellow box cake mix,

mixed as directed on
box
1 stick melted butter

Ruth Morton

1 c. packed brown sugar
1 ( 16 oz.) can sliced or
chunk pineapple, well
drained

Use a 13x9 inch pan. Mix cake mix. Melt butter in
pan in oven. Lay pan level on table; sprinkle brown
sugar evenly over butter. Place pineapple over brown
sugar in one layer only in pan. Pour prepared cake mix
over above, in pan. Bake for 35-40 minutes q,t 350°. Remove; cool 15 minutes. Flip out cake onto large enough
platter. Tastes delicious when warm.
ORANGE JELLO MOLD
(Serves big crowd)
3 ( 3 oz.) pkg. orange jello
3 c. water
1 pt. orange sherbet

Theresa Grefkowicz

1 c. granulated sugar
1 tsp. vanilla

Cream butter and Spry, then add sugar and beat. Add
milk, a little at a time, and beat them all together. Add
vanilla and beat for 15 minutes with electric mixer.

RED VELVET

1/2 c. shortening (margarine)
1 1/2 c. sugar
2 eggs
4 (1/2 oz.) bottles red
food coloring
1 tsp . vanilla

1
1
1
1

tsp. soda
tsp. salt
c . buttermilk
Tbsp. vinegar
2 Tbsp. cocoa
2 1 I 4 c . flour, sifted (cake
or regular flour)

Cream shortening with sugar and eggs. Make paste of
food coloring and cocoa and add to mixture. Add salt,
flour buttermilk and vanilla (flour mixture alternately
with buttermilk). Add soda to vinegar and while it fizzes,
fold it into the batter; do not beat. Bake in 2 ( 8 inch)
layer pans at 350° for 30-35 minutes.
Janet Rea

PECAN CRUNCH DESSERT
1/2 c. oleo
1/4 c. brown sugar

1 c. flour

1/2 c. chopped pecans

Mix together lightly and toast in a 9x13 inch pan for
about 15 minutes at 400°. When delicately browned, press
evenly in the bottom of the pan, then take:
3 c. butter pecan ice

cream, melted
3 c. cold milk

I
I:

Theresa Grefkowicz

CAKE

1 pkg. Dream Whip
2 cans Mandarin oranges

Mix jello and water and let congeal (thicken). Add
oranges and prepared Dream Whip. Mix in sherbet. Let
set for at least 2 4 hours.

88

4 or 4 1/2 oz. hot milk
(do not boil)

502-79

3 pkg. instant vanilla

pudding

89

PECAN

CRUNCH DESSERT

(Continued)

WICKY-WACKY CAKE (Continued)

Mix together at low speed for 2 minutes and pour over
the crust, then crush 3 Heath bars as small as possible and
add to one large carton of Cool Whip. Spread over the pudding mixture and refrigerate.
Bonnie Volbrecht

CHEESECAKE
2 env. prepared Dream

Whip

8 oz. pkg. cream cheese,

Cook and mix until thick, then cool.
1 c. granulated sugar

1 I 4 c . oleo or 3 I 4 c .

white shortening
Add flour mixture and 1 teaspoon vanilla. Beat well.
Can put coconut or nuts on top. Yield: Frosting for 2
cakes.

softened
STRAWBERRY JELLO SALAD

Mix into Dream Whip; beat in until creamy, 2 cups
powdered sugar. Pour over Graham Cracker Crust. Refrigerate overnight. Put pie filling over (blueberry, cherry, etc.).
Graham Cracker Crust:
2 112 c. graham cracker
crumbs
1/2 c. sugar

213 c. butter or margarine,
melted

Mix above ingredients. Press firmly into a 9x13 inch
pan. Bake in a moderate oven (375°) for 6-8 minutes.
Cool, add filling. Serves 24.

Add:
2 t sp . vanilla
2 Tbsp. vinegar

strawberries, thawed and
drained
1 (20 oz.) can crushed
pineapple, drained
1 pt. sour cream ( 2 c.)

Combine gelatin and water in medium bowl; stir until
completely dissolved. Cool. Add bananas, pecans, strawberries and pineapple to gelatin and stir to combine. Pour
half the gelatin mixture into a 12x9 inch pan. Refrigerate
until set ( 1 hour) . Spread sour cream evenly over partially set gelatin in pan. Pour on remaining gelatin mixture.
Cover and refrigerate until set, 1 1/2 hours or overnight.
(12 servings)
Ruth Morton

2 c. sugar

1 tsp. baking powder
6 Tbsp. cocoa

2 c. cold water
3/4 c . cooking oil

Wicky-Wacky Frosting:

90

2 (10 oz.) pkg. frozen

CHOC-PEANUT BUTTER DROP COOKIES

Beat in a 9x13 inch pan (ungreased). Bake at 350° for
45 minutes.

II 4 c. flour

1 large ( 6 oz.) pkg. strawberry gelatin
1 c. boiling water
3 medium bananas,
mashed ( 1 c.)
1 c. chopped pecans

Mrs. Chris Schlagel

Bonnie Volbrecht

WICKY-WACKY CAKE
Sift together:
2 3 I 4 c . flour
2 tsp. soda
1 tsp. salt

Beat until creamy:

2 c. sugar
4 Tbsp. cocoa or Nestle's
Quik ( 2 sq. cooking
chocolate)

112 c. milk
1 stick margarine or

butter

Boil above ingredients 1 minute, then add :
3 c. quick Quaker oats
1 tsp . vanilla

1/2 c. peanut butter

Mix real well. Drop by teaspoonfuls onto waxed paper.
Let cool. Real tasty .
1 c. milk
502-79

91

Ruth l.Vlorton

ICE CREAJ.Vl KOLACHY
1 pt. ice cream (vanilla)
1 lb. butter

Beat together 3 minutes.

4 c. flour

Have ice cream and butter at room temperature. Beat
until smooth. Add flour and mix well. Chill. Roll out 1/4
inch thick. Cut out rounds. Make dent in center and fill
with Solo filling (about 1/2 teaspoon). Bake at 375° for
15-20 minutes, until light brown. Cool, then dust with powdered sugar. Makes 4-5 dozen.
Barbara Zwart

SALAD DESSERT
1 pkg. lemon jello
1 c. hot water
1 pt . butter pecan ice
cream

1 small can fruit cocktail
(not drained)
1 small can crushed pineapple, drained

Mix together and chill.
Barbara Zwart

CHERRY YUM YUM DESSERT
3 c . graham cracker

crumbs
1 1/2 sticks butter,
melted
1 ( 8 oz.) pkg. cream
cheese, softened

3/4 c. sugar

1
2
1
2

tsp. vanilla
pkg. Dream Whip
c . half & half
cans cherry pie filling

Combine cracker crumbs and margarine or butter. Line
a 9x15 inch dish with half the crumbs. Blend cream cheese,
sugar and vanilla. Whip topping. Fold into cream cheese
mixture. Spread 1/2 of mixture over cracker crumbs. Top
with cherry filling. Add remaining crumbs. Refrigerate
overnight.
PECAN CAKE
Cream:
1 1/2 c. butter
3 eggs, one at a time

92

Florence Koterbak
1 1/2 c. sugar
1 tsp. vanilla

3 c. flour
Pinch of salt

Sift together:
3 tsp. baking powder

· Ad.d flour with 1 cup ·milk alternately. In a greased
tube pan, sprinkle pecans (ground), 1/2 of a 49¢ bag on
bottom of pan and put dough over it. Bake 1 hour in a
350° oven. Take out in 15 minutes. Sprinkle powdered
sugar while cake is still warm.
Florence Koterbak

LEMON CUP DESSERT
1 c. sugar
4 Tbsp. flour
1/8 tsp. salt
2 Tbsp. butter, melted
5 tsp. lemon juice

Grated rind of 1 lemon
3 beaten egg yolks
1 1/2 c. milk
3 stiff beaten egg whites

Combine sugar, flour, salt and butter. Add lemon juice
and rind; add to egg yolks and milk. Mix well. Fold in
egg whites. Pour into greased custard cups. Bake in pan
of hot water in oven at 325° for 45 minutes. When baked,
each dessert will have a custard on bottom and sponge
cake on top . Serves 8.
FROSTED DELIGHT COOKIES
1 1I 2 c . flour
1/2 c. butter
1 c. sugar
· 2 eggs

Clara Barthel

1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. vanilla

. Cream b_utter and sugar. Add well beaten eggs and
Slfted dry mgredients. Add vanilla and mix well. Spread
batter as thin as possible on a buttered baking sheet.
Sp~ead ~he following frosting on the batter: Beat 1 egg
white st~ff. Fo_ld in 1 cup brown sugar. Spread on batter
and sprmkle w1th 1 cup chopped nuts. Bake in a moderate oven for 30 minutes. When cool, cut into squares.

93

EASY BANANA BREAD
1/2 c. butter or margarine, softened
3 large ripe bananas
(approx. 1 c. banana
puree)
1 c. honey

Mrs. Thomas V. Craven
2 c. whole wheat pastry

flour (or white flour)
1 tsp. baking soda
2 whole eggs

1/2 c. chopped pecans or
walnuts (optional)

Cream butter and honey well. Beat eggs and add to
mixture. Mash ripe bananas with fork or puree in blender.
Add to mixture. Mix soda with flour; stir into batter. Add
nuts, mix well. Pour into 2 medium sized greased loaf pans.
Bake for 1 hour ( 15 minutes at 375°, 45 minutes at 350°).
Test with straw. When done, turn out on platter. Good hot
or cold, with or without buttering slices. Nuts can be
omitted.

PAWTUCKETS

3/4 tsp. baking powder
Vanilla

Bake for 25 minutes*.
squares.

Barbara Zwart

1 stick oleo
2 eggs

1 c. sugar

Cream together;

2 sq . chocolate
3 c. powdered sugar

2 c. flour
2 tsp. baking powder
1 tsp . vanilla

1/2 tsp. salt
2 1/2 c. milk

Mix all ingredients together. Top with sliced apples
any other fruit. Sprinkle with 1/4 cup sugar, mixed
w1th 1 I 2 teaspoon cinnamon. Dot with butter. Bake in a
350° oven for about 35-40 minutes.

o~

PAWTUCKETS

(Glorified Brownies)

2 sq. Baker 1 s chocolate
Melt together.
2 eggs

Mrs. Ruth Kirwan

1/2 c. butter

Beat:
1 c. sugar

Add melted butter and chocolate, plus:
3/4 c. flour
94

When cold in pan, cut into

1 I 2 stick butter
Enough milk to make soft

Vanilla
Beat well. Cover all four sides with frosting.
*Bake in a 10 x 6 1/2 inch pan.
Mrs. Marie Majus

COOKIES

Beat:
2 eggs
Fold in:
1/2 c. corn flakes

add:

3 I 4 c. black walnuts

Frosting:

NO-MUSS
COFFEE CAKE

(Continued)

1/4 c. sugar
1/2 c. each light or dark raisins and peanuts

Let stand 30 minutes before dropping onto greased
baking sheet. Bake in a moderate oven about 10 minutes.
Lou Szczepanik

CHEESECAKE
Crumb Crust :
2 c. graham cracker
crumbs
1/4 c. sugar

1/2 c. (1 stick) melted butter
or margarine

· Combine above in small bowl. Press firmly over bottom
and about 2 1/2 inches up sides of a buttered 9 inch spring
form or cheesecake pan. Bake for 7-10 minutes at 400°.
F:illing:
3 (8 oz.) pkg. cream
cheese

Pinch of salt
502-79

1 1/2 c. sugar
1/8 tsp. salt

CHEESECAKE (Continued)
4 eggs

BANANA SPLIT DESSERT
1 tsp. vanilla

Let cream cheese soften in large bowl; blend in 1 1/2
cups sugar. Add salt; beat until fluffy. Add eggs, one
at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Pour into Crumb Crust. Bake in a mod=
erate oven ( 350°) for 50 minutes, or until firm in center.
Remove cake from oven; let stand 15 minutes to cool.
Topping:
2 c . dairy sour cream
or sour half & half

1/4 c. sugar
2 tsp. vanilla

Combine above in small bowl; spread over cake. Bake
for 7-10 minutes in a 450° oven, or until topping is set.
Cool cake on wire rack. Chill (best overnight). Makes 1216 pieces, depending on size of piece.

1 lb. box powdered sugar
1 stick margarine

(GontlnueaJ
1 tsp. vanilla

Mix well and spread over crust. Drain 1 large can
crushed pineapple and spread over filling.
1 large carton Cool Whip

2 bananas

(Decorate with nuts and cherries.) Slice 2 or 3 bananas
lengthwise and lay on top of pineapple. Spread 1 large
carton Cool Whip over bananas. Decorate with nuts and
cherries and chill.
SOUR

CREAM COFFEE CAKE

Mrs. George Sedivec

lc. sugar

1/4 lb. butter

Cream together (then add) :
SNICKERDOODLES
1/2 c. soft shortening
(part butter)
3/4 c. sugar
1 egg

Mrs. Marie Majus
1 1/2 c. sifted Gold Medal
flour
1 tsp. cream of tartar
1/2 tsp. soda
1/8 tsp. salt

Heat oven to 400° (moderately hot). Mix shortening,
sugar and egg thoroughly. Sift remaining ingredients and
stir into first mixture. Roll into balls the size of small
walnuts. Roll in mixture of 1 tablespoon sugar and 1 teaspoon cinnamon. Place 2 inches apart on ungreased baking
sheet. Bake for 8-10 minutes until lightly brown, but still
soft. (They puff up at first, then flatten out.) Cool; store
in covered jar. Makes 2 1/2 dozen 2 inch cookies.

2 eggs

1/2 pt. sour cream

Sift together :
2 c. sifted flour
1 tsp. baking soda

1 1/2 tsp. baking powder

Add to sour cream mixture.
Filling - Mix together:
1/2 c. chopped walnuts
1/4 c. sugar

1 t sp . cinnamon

Alternate filling and dough in a 9x13 inch pan.
375° for 1 hour and 45 minutes.

Claudia Reh

. STRAWBERRY OR RASPBERRY DESSERT
BANANA SPLIT DESSERT
1 pkg. graham crackers,
crushed
Pat into a 13x9 inch pan.

Bake at

Darlene Zurowski
1 stick margarine, melted
Bake at 350° for 5 minutes.

1 c. flour
1/2 c. butter or margarine

Mix until crumbly.
minutes at 350°.

1/2 c. sugar
3/4 c. chopped nuts
Pat into oblong pan.

Bake for 12-15
97

96

q
i

STRAWBERRY OR RASPBERRY DESSERT (Continued)

1
I

j

30 large marshmallows

Small Cool Whip

2/3 c. milk

Melt and cool.
Let it set.

Fold in Cool Whip.

Filling:

Spread on crust.

J
1 large pkg. jello (raspberry or strawberry)

2 c . boiling water

1 pkg. frozen berries

Chill until it starts to set.
Garnish with Cool Whip .

Spoon onto top of crust.

c. oleo
c. brown sugar
eggs
tsp . vanilla

cheese
1 egg yolk

1 c. sugar
1 tsp. vanilla

Beat together all ingredients thoroughly. Put filling
on first layer of dough that has been put on bottom of
pan, then top with second piece of dough. Preheat oven
to 350° and bake for 30 minutes.
Catherine Bartow

Kathy Comstock
4 c. fresh pears
1 Tbsp. lemon juice
2 Tbsp. butter or margarine

2 1 I 4 c . flour
1 tsp. soda
1/2 tsp. salt
3 c. quick oats

Mix and pat 2 I 3 of mixture in large cookie sheet.
slowly:
12 oz. pkg. milk chocolate chips
1 can Eagle Brand milk

1 lb . Philly cream

PEAR PIE

CHOCOLATE REVEL BARS
1
2
2
2

CHEESE COFFEE CAKE (Continued)

Heat

2 Tbsp. oleo
2 t sp . vanilla

1/2 tsp. mace
1/3 c. flour
1/2 c. sugar

Put in a 9 inch pie pan, double crust.
oven for 40 or 50 minutes.

Catherine Bart ow

BANANA SPLIT CAKE
1/2 box graham crackers

1 1/2 sticks butter or margarine

Pour over bottom crust. Dab remaining dough with
fingers over the chocolate mixture. Just drop gobs; don't
spread it. Bake for 20 minutes at 350°.

Mix and line a 13x9x2 inch pan.
minutes.)

CHEESE COFFEE CAKE

2 sticks margarine
2 c. powdered sugar

1 oz. yeast
1/4 c. scalded milk,
cooled to lukewarm
1 Tbsp . sugar
1 c. butter or oleo

Mrs. George Sedivec
, 2 1/2 c. sifted flour
1/2 tsp. salt
4 egg yolks, slightly
beaten

Dissolve yeast in lukewarm milk; add sugar. Cut
butter into flour (as for pie crust). Add egg yolks and
yeast mixture. Divide dough in two. Roll each to fit a
9x13 inch pan.

98

Bake in a 425°

(Put in oven for 5

2 egg

Beat in a mixer for 20 minutes. Put mixture on top of
crust. Slice or cut into thirds, 3 bananas. Dip in lemon
juice and put on top . Drain a large can of crushe.d pineapple and put over bananas, then 1 large Cool Whlp an?
spread. Cut maraschino cherries and put on top. Sprmkle chopped nuts. Drizzle chocolate syrup over all and
place in refrigerator overnight.

CONCORD GRAPE PIE
3 or 4 c. grapes
1 c. sugar
2 Tbsp . enriched flour

Catherine Bartow
1/2 tsp. grated lemon peel
4 Tbsp. butter

Slip skins off grapes. Put pulp in one pan, skins in
another. Bring pulp to a boil. Put through sieve or Foley
to remove seeds. Add skins. Mix sugar, flour, salt and
lemon peel. Add to grapes. Fill a 9 inch pie plate lined
with pastry. Dot with butter. Cover with twisted lattice
top crust. Bake in a hot oven ( 400°) for 40 or 50 minutes.
APPLE

CAKE

Catherine Bartow

1 3/4 c. sugar

Cream together.

1 c . corn (or Crisco) oil

Add 3 eggs, one at a time.

3 c. flour
1 tsp. salt

1 tsp . cinnamon
1 tsp. soda

Sift together.
3 c. chopped apples
1 c. chopped nuts

IMITATION WHIPPED
FROSTING

1 c. milk

4 Tb sp . flour

Cook over low flame;
8 Tbsp. Crisco

1 stick margarine
HEATH BAR

Mrs. David Foley

CREAM

let cool.
1 c. sugar (add at a time)
2 tsp. vanilla
Nancy Barranco

CAKE

2 c. flour
2 c. brown sugar
1/2 c . butter
1 egg

1 tsp. salt
1 tsp . baking soda
1 tsp . vanilla
1 c. milk

Cut butter into brown sugar and flour. Save 1 cup fo~
topping. In a small bo~l, mi~ the egg, salt, . soda and vamlla together. Mix dry mgred1ents and egg m1~ture together.
Pour into a greased and lightly. floured 9x13 mch pan.
Sprinkle remaining cup of toppmg, plus 6 broken Heath
bars and 1/2 cup of nuts. Bake at 350° for 30-40 minutes.

1 c. raisins
Violet Miller

CHOCOLATE CAKE

Add to batter by hand.
oven.

Bake for 45 minutes in a 350°

1 c . dates, cut up
1 c. hot water

1 tsp. soda

Let stand until rest of cake is mixed. Mix:
CHOCOLATE BEER

CAKE

1 3 I 4 c . flour
1 1/2 tsp. baking powder
1/4 tsp. soda
2 oz . chocolate or cocoa

Mrs. David Foley
1/2 c. butter
1 c. sugar
2 eggs
3/4 c. beer

Sift flour, baking powder and salt several times. Cream
butter and sugar well; add eggs, one at a time. Beat
after each addition. Stirring in chocolate, add flour mixture with the beer. Put in greased pan. Bake for 25 minutes in a 375° oven.

100

1 c. sugar
3/4 c. shortening
2 eggs
1 t sp . vanilla

1 Tbsp. cocoa
1 3 I 4 c . flour

1/4 tsp. salt

Add date mixture. Spread in pan. Put 1/2 cup nuts
arid 1/2 cup chbcolate chips on top of dough. Bake for
30-35 minutes at 350°. (Pan size, 9x13 inches)

101

11

Violet.

BANANA SPLIT SUNDAE"

2 c. graham cracker
crumbs
6 Tbsp. margarine or butter
3 thinly siced bananas
1 (20 oz.) can crushed
pineapple, drained

2 (3 oz.) pkg. instant
vanilla pudding
2 c. milk
1 ( 9 oz.) container non-dairy
w-hipped cream topping_ __

Combine softened margarine or butter and g_raham .
cracker crumbs; press in the bottom of a 9x13 mch bakmg
pan. Place bananas over graham cracker crust .and top .
with crushed pineapple. Mix 2 packages of v~mll3: puddmg
with milk and prepare according to package d1rect1ons ·. Let
set for several minutes to thicken, then spread over pmeapple. Spread whipped topping over p~dding layer ll:nd
garnish with chopped nuts and maraschmo cherr1es, 1f ~e­
sired. Serves 12-16 people and keeps for several days m
the refrigerator.
Cam Pawlowski

PUMPKIN SQUARES
First Step . Mix~
1 yellow cake mix
1/2 c. butter or oleo

1 egg

Second Step . Mix :
2 eggs

Step 1
1/4 c. sugar

102

Make graham cracker crust and put in jelly roll pan;
save a little to sprinkle on top. Whip Dream Whip as directed. Add cream cheese and powdered sugar; continue
to beat until smooth. Put 1/2 of this mixture in pan.
Spread blueberry filling, then whipped cream mixture and
cracker crumbs on top. Refrigerate at least 2 hours.
Donna Fiebelkorn

RHUBARB CAKE
1/2 c. margarine
1 1/2 c. brown sugar
1 egg
1 c . sour milk

2 c. flour
1 tsp. soda
1/2 tsp. salt
2 c. rhubarb

Cream oleo. Add brown sugar, 1 egg and blend well.
Add flour, sifted with soda and salt. Add sour milk,
rhubarb and blend well.
Topping (to be sprinkled over cake before baking):
1/2 tsp. cinnamon

Place in a 9x 13 inch well greased pan.
minutes at 350°.
PRETZEL DESSERT

1 tsp. cinnamon

1/4 c. butter or oleo

Combine first step and press into greased and floured
13x9 inch pan (omit 1 cup of reserve). Next, use step 2
to smooth over crust. Next, pour third step mix over
what 1 s in pan. Bake at 350° for 40-60 minutes. Serve hot
or cold with whipped cream .
.i

1/2 box graham cracker
crumbs
1 stick margarine
1 c. powdered sugar

Bake for 35-40

2/3 c. milk

Third Step. Mix:
1 c. reserved mix from

2 boxes Dream Whip
1 small pkg. cream
cheese·
1 can blueberry pie
___ filling .

1/2 c. white sugar
1 c. coconut

Reserve 1 cup .

3 c . or 1 ( 14 oz . ) can
pumpkin pie mix

BEnRY REFRIGERATOR DESSERT

· _3 c. pretzels, ground
1 c . white sugar
1 c. butter

Marge Schmidt
1 ( 8 oz.) pkg. cream cheese
1 c . sugar · ·· -· ··
·· - ·
1 Cool Whip, beaten

Put pie filling on top and sprinkle with rest of pretzel ·crumbs.·

APPLE

Marge ScrimTdt

CAKE

2 c. flour
1/2 c. sugar
1 egg and add enough
milk to make 1 c .

1 Tbsp.
1 Tbsp.
3 Tbsp.
1/2 tsp.
Apples

lard
butter
baking powder
salt

Topping - Spread sliced apples on top of dough and
sprinkle well with:
1 1/2 c. sugar
3 Tbsp. butter
POTATO

2 Tbsp. flour
1 tsp. cinnamon

CHIP COOKIES

1/2 lb. butter or oleo
1/2 c. sugar
1/2 c. chopped nuts

1 (8-10 oz.) pkg. marshmallows
1 c. milk

1 1/2 c. potato chips
1 1/2 c. flour (more if
needed)

Marge Schmit
1 1/2 c. whipped cream
1 can blueberry pie filling

Melt marshmallows and milk in double boiler.
fold in whipped cream.

Cool and

Crust:
40 grahams
Sugar

1/2 c. butter
1 egg
1/2 c. sugar
1/4 c. packed brown sugar
1.Q •.. f1o1lr

1/2 tsp. salt
1 c. chocolate chips
1 tsp. vanilla
1/2 tsp. baking powder
1/2 c. chopped nuts

Beat eggs, butter, sugar and vanilla until light and
fluffy. Add dry ingredients; blend well. Stir in nuts and
chocolate chips. Drop by teaspoonfuls onto ungreased
cookie sheet 2 inches apart. Bake at 350° for 8-10 minutes.
Makes 4 dozen.
CAROL'S DESSERT

Bake above, mixing all ingredients, at 325° until brown.
Bake a sample one first; if too rich, add more flour.
BLUEBERRY DELIGHT

Marge Schmidt

CHOCOLATE CHIP COOKIES

1/2 c. melted butter (save
3/4 for top)

Pour rest into a 9x 15 inch pan, then add pie filling
topping and graham crumbs.

12 graham crackers
12 soda crackers
1 stick butter

Marge Schmidt
2 pkg. instant pudding
1 c. milk
1 qt. ice cream (vanilla)

Put in large pan. Cover with Cool Whip and sprinkle
with Heath bars or graham crackers.
CRUNCHY FUDGE SANDWICH

6 oz. pkg. butterscotch
chips
1 c. peanut butter
2-4 c. Rice Krispies
cereal

Marge Schmid(
1 Tbsp. water
6 oz. pkg. chocolate chips
1/2 c. powdered sugar
2 Tbsp. butter

Melt butterscotch chips with peanut butter in a saucepan over low heat. Add Rice Krispies; stir until coated.
Press about half into a buttered 8x8x2 inch pan. Chill in
refrigerator. Combine chocolate chips, sugar and butter
and water in top of double boiler; stir until melted.
Spread over chilled mixture. Spread remaining cereal
mixture evenly over top. Press gently and chill.

105
104

SANDBAKKLSE (Norwegian)
1 c. butter
1 c. white sugar
2 3/4 c . flour

Osa Herried
2 eggs
1/2 tsp. almond extract
Salt

Cream the butter. Gradually add the sugar. Add
eggs; beat well. Add flour. Press small pieces of dough
into individual tins, beginning at the bottom and working
upwards to the top edge of tin, using enough dough to
form a thin, hollow shell. Bake in a moderate oven (350°).
Turn out of the tins while still warm.

LEMON SQUARES (Continued)
Topping:
3 eggs, slightly beaten
1 1/2 c. stigar
3

6 Tbsp. lemon juice (from

bottle)

Tbsp . :flour

Pour over baked shell and bake 20 minutes at 350°.
Sprinkle with powdered sugar; cool 5 minutes. Cut into
squares.
CHOCOLATE MAYONNAISE CAKE

CHOCOLATE POUND CAKE
5 eggs
1/2 lb. butter
1/2 c. shortening
3 c. flour
3c. sugar

Edna Jones
1/2 tsp. baking powder
4 Tbsp. cocoa
1 c. milk
1 tsp. vanilla

Cream shortening and sugar. Add eggs; mix flour and
milk alternately. Add vanilla. Bake in tube pan, greased.
Bake for 1 hour and 40 minutes at 300°.
SPONGE CAKE
1 1/2 c. sugar, sifted
9 eggs, separated
1 1/2 c. flour, sifted 6
times

Sue Nilsson
1 tsp. vanilla or lemon
1/2 tsp. cream of tartar
1/2 c. cold water

Beat egg yolks with sugar uhtil light and fluffy. Beat
egg whites and add cream of tartar; beat until stiff. Add
flour and water to yolks. Fold in egg whites. Bake in ungreased tube pan for 1 hour at 325°. Invert for 1 hour.
Dust with powdered sugar.

1/2
1I2
1/2
1/2

tsp. soda
c. mayonnaise
c. water
tsp. vanilla

Mix dry ingredients. Add water, mayonnaise and
vanilla; blend well. Bake in a 9x13 inch pan at 350° for
30 minutes.
GRAHAM CRACKER CHERRY
DESSERT
1I 2 lb . butter, melted
40 graham crackers,
crushed
1/2 lb. marshmallows

Mrs. Frances Slamar
1 c. milk
1 pt. whipping cream

2 cans cherry pie filling

Mix butter and crumbs together. Melt marshmallows
with milk. Cool. Whip cream and add. Combine with pie
filling. Into pan, place layer of cracker mixture, then half
of cherry mixture, another layer of crackers, remainder
of cherry filling and top with crackers. Let stand overnight. Blueberry filling may be used, too.

1 1/2 c. flour

Mix like pie dough. Leave crumbly. Press in a 9x13
inch pan lightly. Bake 20 minutes at 350°.
106

1
1
1
1

Sue Nilsson

LEMON SQUARES
3/4 c . cold butter
1/3 c. powdered sugar

3 c. unsifted flour
1 1/2 c. sugar
1/3 c. cocoa
2 1/2 tsp. baking powder

Donna Fiebelkorn

107
······/

zrt)

SAUSAGE COOKIES
2 Tbsp. butter
2 c. boiling water

1 small pkg. dates,
cut fine
2 tsp. soda
Mix and dissolve.

Add:

3 eggs
1/2 tsp. salt
3 c. flour

2 c. sugar
1 tsp . vanilla

Put in two bread-loaf tins and bake at 350° for 45-50
minutes.
Mrs. Frances Slamar

FILLED YEAST HORNS
1/2 lb. butter

2 c. flour

Mix together like pie crust. Put 6 tablespoons sweet
cream (lukewarm) with 1 package yeast, 1 tablespoon sugar
and 3 egg yolks. Mix together and roll thin, then cut into
squares and fill with apricot or any other thick jam. Fold
corners together; let rise 1 I 2 hour. Bake until golden
brown in a 350° oven.
Gladys Dix

C HO CO LATE CAKE
1 1 I 4 c . sugar
1/2 c. butter
2 eggs
1 tsp. vanilla

2
1
2
1
1

sq. melted chocolate
c . cold water
c. flour
tsp. soda
1/2 tsp. baking powder

Cream butter and sugar together; add flavoring. Add
melted chocolate, eggs, one at a time, and beat well. Add
flour, baking powder and soda alternately with water. Beat
well and bake for 25-30 minutes either in layer or loaf tin.

2 1/2 c. sugar
1 c. butter or Spry,
mixed
1 Tbsp. molasses

Pinch of salt
1 tsp. soda in a little hot
water
3 eggs
5 1 I 2 c . flour

Grind:
1/2 c. nutmeats
1 c. raisins

1 c. dates

Work into rolls and chill overnight.
DOUGHNUTS
3 1/2 c. flour
2 tsp. baking powder
1 c. sugar
2 eggs
1/2 tsp. vanilla

Slice off and bake.
Gladys Dix

3 Tbsp. melted butter
1/2 tsp. salt
1/4 tsp. nutmeg
1 tsp. soda
1 c. buttermilk

Mix all together and fry in oil (temperature, 375°).
Makes 3 dozen. Very good.
"HUMMING BIRD CAKE"
3 c. flour
2 c. sugar
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
3 eggs

Mrs. Herman Frank
1 1/2 c. vegetable oil
1 ( 8 oz.) can crushed pineapple, with juice
2 c. chopped bananas ( 3
small ones)
1 c. nuts

In a large mixing bowl, sift together flour, sugar, salt
and cinnamon. Add remaining ingredients and stir well
until blended. Do not use a mixer. Spoon batter into 3
well greased and floured 9 inch cake pans and bake in a
350° oven for 25-30 minutes. A greased and floured tube
cake pan may also be used. If so, bake in a 350° oven
for 1-1 1/2 hours, until cake is done.
Cream Cheese Icing:

108

8 oz. cream cheese,
softened

1 stick butter or margarine

nHUMMING BIRD CAKEn

Mrs. Marie Majus

(Continued)

1 tsp. vanilla

1 (32 oz.) pkg,
sugar

Combine cream cheese and butter; cream until smooth.
Add confectioners sugar, beating until light and fll1f'fy. · ·
Stir in vanilla.
WELCOME TO SPRING RHUBARB
1 large box spice cake

mix
1 c. buttermilk
1 tsp. baking soda

CAKE

1 egg
1 1/2 c. fresh (cut in 1 inch
pieces) rhubarb
1/2 c. brown sugar

Topping:
1/2 c. evaporated milk (Pet)
1 1/2 c. coconut.

Boil margarine, sugar and milk for 2 minutes. Add
coconut. Stir to mix. Spread on hot cake in pan. Serves
12-15.
CASHEW CRUNCH COOKIES
2 1/4 c. flour
1/2 tsp. soda
1 I 2 tsp . cream of tartar
3/4 c. firmly packed
brown sugar
1/2 c. sugar

oz.)

Blend in 11/2 tablespoons wa,rm wl1ter. ~tir ?cJJ.<iiJ~at
in about 1 cup sifted confectioners sugar until icing will
s,pread easily.
CHIFFON

1 c. butter or margarine,
softened
1 egg
1 tsp. vanilla
1 1 I 2 c. finely chopped
cashews or other nuts

CAKE

2.1/2 c. sifted cake flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. salad oil
1 egg yolks
3/4 c. cold water

Anne Wilkens

1 sieved fully ripened
banana
1 tsp . vanilla
1 c. egg whites (7-8)
1/2 tsp. cream of tartar
1 I 2-1 c. finely chopped
nuts

Sift together dry ingredients. Make a well; add oil,
unbeaten egg yolks, water, banana and vanil~a. Beat yntil
smooth. Beat whites and cream of tartar until very stlff
peaks are formed. Pour batter gra?ually over whi~es,
gently folding until blended. Fold m nuts. !our mto ~n­
greased tube pan. Bake in a slow oven ( 325.) for 55 mmutes; increase heat to 350° and bake 10-15 mmutes longer'
invert to cool.
COOKIES

Linda Marcussen

In large bowl, combine all ingredients, except cashews.
Blend well at low speed. Stir in cashews; mix thoroughly·
Drop by rounded teaspoonfuls onto lightly greased cookie
sheets. Bake at 350° for 12-15 minutes, until golden brown.
Makes about 70 cookies.

110

(1

Ruth Ann Cason

Mix cake mix, soda, egg, buttermilk for 2 minutes on
medium speed. Add rhubarb last; stir to blend. Pour into
greased and floured 9x12 inch cake pan. Sprinkle brown
sugar on top of cake. Bake at 350° for 40 minutes.

1/2 c. margarine
1/2c. sugar

1 sq. unsweetened chocolate

1 c. shortening

c, brown sugar
J.~. white sugar
beaten eggs
/2 tsp. salt
lttsp. soda

Maria Fiebelkorn
2 tsp. baking powder
4 c . sifted flour
1 c. or small can drained
crushed pineapple
2 t sp . vanilla
1 c. nuts (optional)

Cream shortening, both sugars and eggs. Combine
ingredients;. add alternately with pineapple to creamed
ure. Add vanilla and nuts. Drop by spoonfuls onto
·
cookie sheet. Bake at 375° for 12 minutes or until
May be served plain or frosted with powdered
frosting. Yield: 6 dozen cookies.

CANDY,

JELLY,

PRESERVES

TEMPERATURE TESTS
FOR CANDY MAKING
There are two· different methods of determ iningwhen-c-andy-nas -been
cooked to the proper consistency. One is by using a candy thermometer
in order to record degrees, the other is by using the cold water test. The
chart below will prove useful in helping to follow candy recipes:

TYPE OF CANDY

DEGREES

COLD WATER

Fondant, Fudge
Divinity, Caramels
Taffy
Butterscotch
Peanut Brittle
Caramelized Sugar

234-238°
245-248°
265-270°
275- 28<f
285-290°
310- 321°

Soft Ball
Firm Ball
Hard Ball
light Crack
Hard Crack
Caramelized

Mary Edmonds

RHUBARB JAM
5 c. unpeeled rhubarb
. 3_ ~, _S1J!I~l'

1 small pkg. strawberry
gelatin

To 5 cups unpeeled rhubarb, c_ut fine_, add 3 ~ups .
sugar. Let stand overnight or untll considerable JUICe IS
formed. Cook until soft, about 10 minutes. Remove from
fire and add 1 package strawberry gelatin. Stir thoroughly and then put in jars and seal. Makes 3 1/2 pints.
NORTH CAROLINE PEANUT BRITTLE
1 c. sugar

1/3 c. dark corn syrup
1/4 c. water

Grace Sherlin

Pinch of salt
2 c. raw peanuts
2 tsp . baking soda

In using the cold water test, use a fresh cupful of cold water for each
test. When testing, remove the candy from the fire and pour about Y:.
teaspoon of candy into the cold water. Pick the candy up in the fingers
and roll into a ball if possible.

Bring first 4 ingredients to a boil on high heat. As
soon as mixture starts boiling, add 2 cups raw peanuts.
Turn down to medium heat and cook until peanuts are
done (they start popping). Then, add 2 teaspoons baking. '•
soda and stir until mixed. Pour on a greased baking sheet,
spreading real thin so that candy will be real brittle. Let
cool and break into pieces. Store in airtight container.

In the SOFT BALL TEST the candy will roll into a soft ball which
quickly loses its shape when removed from the water.

RHUBARB

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 water.

6 c. rhubarb, diced
5 c. sugar

In the HARD BALL TEST the canpy will roll into a hard ball which
has lost almost all plasticity and wilt roll around on a plate on removal
from the water.

Mix sugar and rhubarb together and let stand for 2
hours until juices rise. Stir well and set on high heat.
Boil rapidly, stirring occasionally, for 7 minutes. Stir in
jello ~ Seal in hot jars.

In the LIGHT CRACK TEST the candy will form brittle threads which
will soften on removal from the water.
In the HARD CRACK TEST the candy will form brittle threads in the
water which will remain brittle after being removed from the water.
In CARAMELIZING, the sugar first melts then becomes a golden
brown. It will form a hard brittle ball in cold water.

JAM

WITH JELLO

Cam Pawlowski
1 ( 3 oz.) box strawberry
jello

ICE

TURKISH DELIGHT CANDY
3 env. unflavored gelatin
2 c. sugar

1/8 tsp. salt
1 c. water

Mix all ingredients in saucepan. Bring to a boil ahd
simmer fur 10 minutes without stirring. Remove pan from
heat and add:
1 Tb sp. orange or lemon
juice

1 tsp. orange or lemon rind
Few drops of food coloring

Taste for flavor. Pour into square pan, which has been
rinsed with cold water. Chill overnight. Cut into squares
in pan and remove, then roll in confectioners sugar.

FINGER JELLO
2 c. boiling water
9 oz. jello (any flavor)
2 c. cold water

Mrs. Chris Schlagel
4 packets Knox gelatine
2 Tbsp. lemon juice

4 1/2 c. sugar
1/4 lb. butter or margarine

Shirley Ross
1 tall can ( 13 oz. ) Pet milk

Cook above ingredients 5 minutes, bring to boil.
1 lb . Hershey's milk chocolate (large Hershey's bars
without almonds)
1 ( 12 oz.) pkg. semi-sweet
chocolate pieces

Add:

1 c. walnuts, chopped
1 jar Marshmallow Fluff
(Large - 7 1/2 oz.)
2 tsp. vanilla

Stir into mixture that has boiled for 5 minutes. Pour
fudge into large cookie sheet that has been greased or lined
with waxed paper.

It

114

PINK APPLE BUTTER
9 c. cooked and strained
apples
5 c. white sugar
1/2 c. vinegar

Peggy Matejzel
2 drops cinnamon oil
3 oz. red hot cinnamon
candies

Place all ingredients in large pan. Cook and stir for
10 minutes, until boiling, over low heat. Continue cooking
over low heat until apple butter is thickened.
CARAMEL APPLES

Mix gelatine with jello. Stir in 2 cups boiling water,
stirring until completely dissolved. Add 2 cups cold water
and lemon juice. Pour into a 9x12 inch pan and chill until
firm. Cut into finger strips.
NEVER-FAIL FUDGE

Pl~ee 1 pound white chocolate in double boiler and melt
can be melted in a 200° oven for about 20-25 minutes).
HfStal"lite peppermints, that have been crushed in
der, and a few drops food coloring. Stir and spread
2"'·'-~n:A.c•t' y rGll pan. Cool in refrigerator; break large sheet
of candy into small pieces.

16-18 Jonathan or small
red Delicious apples
16-18 wooden skewers
1 c. brown sugar
1 c. white sugar

Marie Jonas
1 c. dark corn syrup
2 ( 15 oz.) cans sweetened
condensed milk
2 tsp. vanilla
2 tsp. butter

Place skewers in apples. Combine sugars, syrups and
milk in heavy medium Dutch oven. Put candy thermometer
on side of pan with bulb resting in syrup, not on pan.
Boil, stirring constantly, until thermometer regiesters
230°. (This takes a while~) Remove from heat; add
vanilla and butter. (Have water already boiling.) Place
caramel over boiling water. Immediatelly, begin dipping
apples, working quickly. Dip one at a time; twirl to coat
eyenly and gently scrape against side of pan to remove
excess caramel. Immerse immediately in ice water; place
on buttered waxed paper to set. As you near last of
caramel, use spatula to spread on apple.
Note: Caramel apples are easier to work if two people
are working. Do not double recipe.

115

Rosemary Timmons

FUDGE
28 large marshmallows
3 ( 6 oz.) pkg. real
chocolate chips

1/2 lb. margarine
1 heaping Tbsp. peanut
butter

Put all above ingredients in a large mixing bowl.
saucepan, mix:
4 1/ c. sugar
1 tsp. vanilla

In a

1 large can evaporated
milk

Bring to a boil and boil 10 minutes, stirring constantly.
Pour over above ingredients and stir until all the marshmallows and chocolate chips have melted. Add vanilla and
chopped nuts (optional) . Pour into a large buttered ( 9x12
inch) pan. Cut when cool and keep in the refrigerator.
Yield: 5 pounds.
Theresa Grefkowicz

DATE RICE KRISPIES
(Double recipe)
1/2 lb. butter or oleo

1

lJj.

Put dates and oleo in double boiler and cook until soft.
Beat 2 eggs and add 1 cup sugar; add to date mixture and
blend well. Let cool. Add 4 1/2 cups Rice Krispies and
form into little balls. Roll in nuts.

3 c. peeled chopped ripe
tomatoes

1 large pkg. jello (any
flavor)

Osa Herreid
1 c. sugar
1 c. applesauce

, Mix; boil for 3 minutes. Pour into buttered 8x8 inch
· parr. Let- stand overnight . Cut into cubes. Pull from pan,
dip in sugar ; pack in airtight container.
CARAMEL CORN
5 qt. popped corn
1 c . butter or mar-

garine
1/2 c. dark syrup

Mrs. Judy Witt
2 c. brown sugar
1 tsp. salt
1 tsp. soda

Co~bine butt:r, sy:up, brown sugar, salt in saucepan
and brmg to a bml; bml 5 minutes. Remove and add soda.
Pour over ~opcorn in pan. Put in oven for 1 hour, stirring
·every 15 mm utes, at 250°.

TOLL HOUSE KOOKIE BRITTLE (Cook)

chopped dates

Pat Happ

TOMATO PRESERVE

GUMDROP CANDY

3 c. sugar

Boil gently 15 minutes. Remove from fire and add 1
large package raspberry jello. Mix well and pour into
sterilized jars. Makes 2 pints.

1
1
1
1

c . margarine
1 I 2 tsp. vanilla
tsp: salt
c. sugar

Osa Herreid

2 c. flour
1 c. chocolate chips
1 c. chopped nuts

Preheat oven to 375°. Mix margarine, vanilla, salt
and sugar. Add flour, 'Chocolate chips and 3/4 of nuts·
mix well'. until crumbly. Press by hand on ungreased '
~5x10xl mch pan. Sprinkle remaining nuts on top. Press
m pan. Bake for 25 minutes or until golden brown. Cool·
break into irregular pieces. Makes 1 3/4 pounds.
'
ANGEL ROOD CANDY
(Use very large kettle.)
2 c. brown sugar

Osa Herreid
2 c. white syrup

Boil to .290°.' Add _4 teaspoons soda. Stir well, not too
long· Put m pan, break into pieces. Dip in chocolate.

116

CHOCOLATE CENTERS

Osa Herreid

Melt 2 pounds of dipping chocolate and let cool. Whip
1/2 pint whipping cream; fold together. Cool. Form into
balls and roll in ground nutmeats or coconut.
CHOW MEIN CANDY
1 ( 6 oz.) pkg. chocolate
chips
1 ( 6 oz.) pkg. blonde
chips

Marge Schmidt
1 can chow mein noodles
1 c. crushed salted peanuts

Melt chocolate and roll peanuts and crush noodles and
stir in blonde chips. Drop and chill.
CHOCOLATE

FUDGE

4 c. sugar
1 stick oleo
1 large can condensed
milk
1 c. nuts

Put 5~6 quarts of popped popcorn in a large roasting
part and set aside. In another pan, add:
2 c. brown sugar
1/2 c. butter
1/2 c. white corn syrup

1 tsp. vanilla
1 tsp. salt

Boil these ingredients for 5 minutes and then add 1 teaspoon baking soda; stir well. Pour over the popcorn;
stir well. Put into oven at 250° for 30 minutes. Stir every
10 minutes, then spread the caramel corn on cookie sheets
and let cool. (Kids like to make this as well as eat it.)
**NOTES**

Jewel Erickson
1 large pkg. chocolate chips
1 tsp. vanilla

Dash of salt
1 ( 7 oz.) jar Marshmallow
Fluff

Cook together until soft ball stage, sugar, oleo and
condensed milk, stirring occasionally. Beat together and
pour into a 9x13 inch greased pan.
FIVE-MINUTE

FUDGE

1 stick oleo
2 Tbsp. white corn syrup
2 1/2 c. sugar
1/2 c. evaporated milk

Maria Fiebelkorn
2 small pkg. chocolate chips
1/2 pt. marshmallow creme
1 1/2 c. chopped nuts

Mix first 4 ingredients in saucepan. Bring to a boil.
Cook 5 minutes. Add chocolate chips, marshmallow creme
and nuts. Stir. Pour mixture into greased pan. Cool. Cut
into squares. Serve.

118

o/

FRUIT

BRANDY (Continued)

SUBSTITUTE (Continued).

Boil water and let cool in crock. Dissolve sugar in
water. Slice or mash fruit and lemons. Add to water and
sugar. Dissolve yeast in 1/4 cup warm water and add to
mixture. Stir and cover. Stir once aday for 7 (iayt;l. 011
the seventh day, add raisins and cover. Let sit 4 weeks
and syphon into bottles. If liquid is still cloudy after 2 4
hours, syphon again.

mixture in with the egg yolks, then put slowly in pot with
rest of cheese mixture. Cook on low for 10 minutes.

Gdtl'>:Efr PUNCH .
2 c • lemon juice
2 c. sugar

OYSTER BREAD DRESSING
1 1/2 loaves bread,. broken
up
2 onions (boil with giblets)
for broth
2 eggs
Sage (to taste)

Mrs. George Rougeau (Mae)
1 1/2 sticks celery, cut into
small pieces and boiled with
giblets)
1 apple, cut up
1 pt. fresh oysters

PATSY'S PINEAPPLE DRESSING

Janet Rea

4 eggs
1 c. crushed pineapple
1 c. sugar

Pawlowski

2 c. orange juice
2 c. water

4 qt. ginger ale, chilled
Combine juices, sugar and water in large bowl. Let
stand 30 minutes. When ready to serve, add ginger ale.
Decorate with ice ring, if desired.
HOT CHOCOLATE MIX
(Large amount)

If you make gravy with your fowl, get a can of chicken
broth; if too dry, add water. Mix all above ingredients;
add broth, onions and celery. Add salt and pepper to taste.
Stuff turkey or capon.

1/2 c. butter
5 slices white bread,
cubed

Cam

( 32-40 servings)

1 lb. can instant chocolate mix
1 (a· qt.) box powdered
milk

Cam Pawlowski
1 ( 6 oz. ) jar Coffee-Mate
1/2 c. powdered sugar

Mix all together. Store in airtight container. Onethird cup of powder makes one cup hot chocolate.
CHILDRENS

CLAY

Cream butter and sugar. Beat in eggs, one at a time.
Stir in pineapple. Fold in bread and place in greased casserole. Bake uncovered for 1 'hour at 350°.

Cam Pawlowski
1 Tbsp. salad oil
Food color

Mix all above together.
RICOTTA CHEESE SUBSTITUTE
(For lasagna. )

Sue Milligan
GREASING

1 small onion
4 Tbsp. butter
3 Tbsp. flour

CAKE

Cam Pawlowski

3/4 c. Parmesan cheese
2 c. milk
2 egg yolks
1/4 c. all-purpose flour

Chop onion and cook in butter. Mix in flour. Add
cheese and milk. Cook until creamy. Mix a little cheese

sides of cakes smooth and less crumbs.
indefinitely.

122

~ t)

Keeps in

FOR OUR FEATHERED FRIENDS

FOOD FOR OUR FEATHERED
FRIENDS

Flecker Fricassee :

Nuthatch Nibble:
Raw beef suet
2 c. bread crumbs
1 tsp. sand

1 c. popped corn
1 c . sunflower seed·

.
Mix dry ingredients in bowl. Grind suet; melt it down
m_ a double boiler. Remove from heat and allow to harden
slightly. Reheat and when white in liquid form, pour 1 1/2
cups over dry ingredients.. Sprinkle sand; stir. Dump
onto waxed paper. Form mto balls, then place in net bag.
Jay Jambalaya:
Raw suet
1 c. corn meal
1 c. peanut hearts or
pieces

1 I 4 c . meat scraps
1/2 c. bread crumbs
1 tsp. sand

Save your meat scraps; do not remove fat. Put these
through grinder. Add dry ingredients. Pour 1 cup liquid
suet over, then do same as in Nuthatch recipe:

1 large apple
3/4 c. raisins

Peel and core apple; put peel through grinder and cut
apple into small cubes. Place in an 8x8 inch cake pan or
foil. Add 2 cups scraps and raisins, that have been steamed
in a little water until plump. Pour 1 1/2 cups melted,
cooled suet over; add sand. Cut into wedges.
Grosbeak Goolash:

1/2 c. sunflower seed
1/3 c. do.g biscuits
1/4 tsp . sand

1 c. Grape Nuts cereal
1/4 tsp. sand

l c. raisins
1 c. peanut hearts or pieces

~- Ll/~_c ._ S\l_e~

Into an 8x8 inch pan, put dry ~ngredient~. Prepare
suet; reheat and pour over ingredients. Chill.

PHYLLIS' DRINK

Mrs. Tony Seiberlich (Carol)

6 shots of gin
3 shots of (bottle)
ReaLemon
1 egg

1/2 c. powdered sugar
6 cans Graf's Italian Swiss

white creme soda

Mix in blender (will be very foamy). Chill.overnight
in glass covered jar. Using an 8 ou.nce gl:=tss, Ice, add 1 1/2
shots of mix; add Graf's Italian Swiss white creme sod:=t and
mix with spoon for best results. Should be about 6 drmks.
(Can be doubled, but not tripled.)
FRENCH BEER BATTER FOR FISH

Waxwing Wedge:
Raw suet
2 c. kitchen scraps
1 tsp. sand

(Continued)

1 1 I 3 c. sifted flour
1 tsp. salt
1 tsp. melted butter

Arlene Graczyk

2 eggs, separated

3/4 c. stale (flat) beer

Combine flour, salt, butter, egg yolks and beer. Beat
only until smooth. Cover and let s~and in. ~ool place from
1.:..12 hours (I mix this in the mormng so It s ready by
suppertime.) Just before using, beat egg whites and fold
gently into batter. Cover your fish with batter and fry·
Pat Happ

BATTER FOR FISH

1/2 c. hamster pellets
1/4 c. AU-Bran cereal
3/4 c. suet (firm)

Place all into 1/2 coconut shell. Melt suet and cool;
re-melt and pour over ingredients in shell. Put in icebox
to cool.

Mix together :
1 c. water

1/4 c. salad oil

egg
. pre-sifted flour

4 tsp. cornstarch .

125
124

~
.......... ... ·. . .
---·
~~-·.
•·

BATTER FOR FISH

(Continued)

1 tsp. baking powder

1 tsp. salt

Dip fish pieces in batter and deep fry until golden
brown. A good sauce for fried fish pieces:
1 c. catsup
2 Tbsp. mayonnaise
1 Tbsp. lemon juice

3 tsp. ground horseradish
1/4 tsp. Worcestershire
sauce

Mix well. If a hotter sauce is desired, add a few dashes
of Tabasco sauce.
FOAMY PARTY PUNCH
2 qt. sherbet
1 qt. vanilla ice cream

Maria Fiebelkorn
2 qt. ginger ale (room temp-·
erature)

Place sherbet and ice cream in large punch bowl. With
large slotted spoon, mash ice cream and sherbet together.
Pour ginger ale slowly over mixture. Continue to stir until
mixture is blended. Ladle punch into punch cups. Use
flavor of sherbet that corresponds to the desired color of
punch. For deeper color, put 1 I 2 teaspoon food coloring in
ginger ale before adding to mixture. Yield: 40 cups.

INDEX
APPETIZERS,

OF

RECIPES

PICKLES,

RELISHES

Chipped Beef
Olive Dip or Spread
Dill Dip
Zucchini Sweet Relish ________ 1
Pickled Herring
Chip Dip
Fresh Vegetable Dip
Marinated Mushrooms... ________ 2
Vegetable Dip
"Deviled Mushrooms"- ___ - ____ 3
Vegetable Dip
Shrimp Dip
Cheese Fondue
Cheese Spread

_ _ _ _ _ _ - _ _ _ _ 4

Party Rye Bread
Dilly Beans
Marinated Mushrooms

- - - - - _ - _ 5

Frozen Cukes
Deviled Puffs
Holiday Appetizer Pie - - - - - - - - 6
SOUPS,

SALADS,

VEGETABLES

Kugelis
Onion Rings
Pickled Beet Salad- - - - - - - - - - 7
Company Green Beans
Delicious Baked Beans
Scalloped Potatoes

- - - - - - - 8

Baked Onions
Frozen Cole Slaw
Sauerkraut Salad- - - - - - - - - - - 9

'"? / \

)t/

German Potato Salad
5 Cup Salad
Patio Salad - - -

Meat Loaf 'n Stuffing ________ 23 ·
- - _ - __

~

_ 10

Freezer Cole S Ia w
Cranberry Salad
Tasty Sauerkraut Salad. _______ 11
MAIN

DISHES

Potato Dumplings
Herb Rice Casserole
Beef Stew - - - - _ _ - - - - - - - - 13
Sukiyaki
Eggs Fried Rice
Rice Pilaff- - - -

- - - - - - - - 14

Lasagne
Pizza Casserole_

- - - - - - 24

. ------

Chicken-Rice Casserole
Barbecued Chicken _
Fish Chowder
Pigs in a Blanket
Lasagna _ _ _ _ _

- - - - - - 25

- - - - - - - 26

Italian Shell Casserole
Italian Shell Casserole _______ 27
Supreme Italian Rice
Pork Chops Supreme
Easy Oven Fried Chicken _ _ _ _ _ _ 2 8

Hamburger Stroganoff
Easy Lasagne
Spinach Stuffed Shells- - ______ 15

Mandarin Dinner
Eggs Foo Yong _ _ _ _ _ _ _ _ _ _ _ 2 9

Sausage and Spinach Pie
Easy Beef Stew - - - __

Poultry Loaf
Barbecued Limas and Ham

- 16

_ _ _ _ _ 30

Beer Chili
Taco Con Corn Salad- - - ______ 17

Easy Lasagna
Chop Suey _____________ 31

Lasagne
Supper Medley
Meat Balls- - - - - _________ 18

Beer Meat Balls
Swedish Meat Balls
Fettucine Alfredo _ _ _ _ _ _ _ _ _ _ 32

Beef Burgundy
Barbecue Beef
Italian Eggplant Parmigiana- _____ 19

Turnover Pasties
Chicken and Rice
Salmon Patties

Arabian Casserole
Snappy Bologna Bake

Rouladens and Dumplings
Homestyle Spaghetti _ _ _

- - - - ..:. 20

Apple Stuffed Pork Chops
Spaghetti Sauce with Mushrooms
Shepherd's Pie - _ _ _ _ _ _ _ _ _ _
Chicken
Sunday Night Supper
Hungry Kids' Casserole
128

- - - - - 33

(Hot) Tuna Noodle Casserole
21.

- 34

___ 35

Meat Balls
Lasagna _ _ _ _ _ _ _ _ _ _ '"" _ _ _ 36

- -

~

- - - - _ . - 37

Olive Quiche
Crock-Pot Stew
Grilled Trout - - - - - - - - - - -

~

38

(Easy) Cinnamon Biscuit Rolls
Corn Fritters
("Aunt Helen'sn) Coconut Pie- - - - 51

Cabbage Stew
''Meat Loaf Roll- Up n
Chicken Fricassee - - - - - - - - - - 39

Zucchini Bread
Apple Georgette
Great Pastry - -

Ham- Noodle Casserole
Cocktail Meat Balls - - - - - - - - - 40

Frosted Pecan Dainties
Sour Milk Pancakes
Raspberry Danish
- - - - - - - 53

Barbecue
Barbecue Beef
Italian Red Sauce

- - - - - - 41

Supper on a Bread Slice
Mushroom and Green Bean Casserole
Beef Roll Ups - 42

Beer Bread
Miniature Cherry Tarts
Little Fooler Apple Pie - - - - - - - 54
Southern Pancakes
Bran Muffins
Danish Kringle
- - - - - - - - - 55

- 43

Beefy Chicken
BREAD,

- - - - - - - 52

ROLLS,

PASTRY

Hush Puppies
Cherry Pie
9 Inch Cream Cheese Pie
Pie Crust - - - - - - - - - - - - - - 45
Date Nut Bread
Pecan Butter Cups

- - - - - - - 46

Raisin Bran Muffins
Braided Sesame Bread.- - - - - - - - 47
Zucchini Bread
Pineapple Chiffon Pie
Favorite Garlic Bread - - - - - - - - 48
Banana Walnut Bread
Pumpkin Bread
My Best Lemon Cream Pie - - - - - - 49
Refrigerator Potato Rolls
Zucchini Bread - - - - - - - - - - - 50

Cherry Slices
Beer Bread
Perfect Pumpkin Pie- - - - - - - - - 56
Zucchini Pancakes
Impossible Pie
Pecan Cream Pie

- -57

Chewy Bread - - -

- -58

CAKES, . COOKIES,
Cheesecake
Date Blocks

DESSERTS

- - - - - - - - - - - - 59

Cheese Cake
Orange Supreme Jello - - - - - - - .,. 60
Bacardi Pina Colada Pudding Cake
Gumdrop Macaroons - - - - - - - - - 61
"Heavenly Delight 11
Chocolate Cake ·- - - - - - - - - - - 62

Czech Cookies
Western Cake -

- - - - - - - - 63

Baby Food Bars
Treasure Chest Bar!3

- - - -

77

Hershey's Syrup Brownies
Peanut Cookie Squares- - -

78

Milnot Cheese Cake
Coca-Cola Cake - - - - - - - - - - - 65

Krazy Kake
Chocolate Chews
Date Nut Oatmeal Cookies - - - - -

79

Potato Chip Cookies
Spritz
Brownies - - - - - - - - - - - - - - 66

Rhubarb Cake
Pound Cake

- - - - - -

80

Coconut-Pineapple Cake
Pound Cake
"Crunch Pound Cake" - - - - - - -

81

Sherry Cream Cake
Cherry Cheese Cups
Pound Cake
- - - -

- - - - -

82

Cherry Supreme Dessert
Pound Cake
1-2-3 Cookies - - - - - - - - - - -

83

Powdered Sugar Cookies
Pecan Butter Balls
Crystl's Snow Drop Cookies
Coconut Top Hats - -

84

Chewy Pumpkin Bars
Molasses Sugar Cookies - - - - - - - 64

Date Bars
Kringla
Lemon Bars - - - - - - - - - - - - - 67
Rice Pudding
Chocolate Peanut Butter Bars - - - - 68
Butterscotch Torte
Forgotten Cookies - - - - - - - - - - 69
Cheese Cake
Apple Pie Filling Cake

- - - - - - - 70

Cherries Jubilee
Marshmallow Cream Cheese Torte
Pistachio Dessert - - - - - - - - - - 71
Banana Split Cake
Lazy Daisy Cake- - - - - - - - - - - 72

(Easy) Carrot Cake

- - - - - 85

Oatmeal Cake
,
Individual Coffee Cakes - - - - - - - 73

(No Cook) Chocolate Peanut
Butter Drop Cookies
Harvey Wallbanger Cake
Pumpkin Party Cake - - - - - - - - 86

Aggression Cookies
Mexican Wedding Cakes
Banana Crunch Cake- - - - - - - - - 7 4

Seven Layer Cookie
Peanut Butter and Chocolate
Cookies - - - - - - - - - - 87

Apple Cake
Orange Jello Mold - - - - - - - - - - 75

Rhubarb Cake
Easy Pineapple Upside-Down Cake
Orange Jello Mold - - - - - - - - - 88

Fruit Cocktail Cake
Fruit Cocktail Cake
Oatmeal Cake_
- - - - - - - - - 76

Butter Frosting
Red Velvet Cake
Pecan. Crunch D.~ssert

Fudge
Date Rice Krispies
Tomato Preserve ~

~ ~ ~

- - -

~

- - - 116

Gumdrop Candy
Caramel Corn
Toll House Kookie Brittle
Angel Food Candy - - - - - - - - - - 117
Chocolate Centers
Chow Mein Candy
Chocolate Fudge
Five-Minute Fudge _ _

_ _ - 118

Caramel Corn _ _ _ _

_ 119

BEVERAGES

AND

~ gift

~/'

- -121

Golden Punch
Hot Chocolate Mix
Childrens Clay
Mixture for Greasing Cake Pans - - -123
Food for Our Feathered Friends

- 124

Phyllis' Drink
French Beer Batter for Fish
Batter for Fish _ _

-125
- - 126

d

!B~.
!I~ ~ exbta oop~
ad,

Oyster Bread Dressing
Patsy's Pineapple Dressing
Ricotta Cheese Substitute ____ - _ 122

'

Pvt

w~,

MISCELLANEOUS

Hot Cinnamon Drink
Pumpkin Seeds
French Dressing
Fruit Brandy

Foamy Party Punch

3~~M-a-­

gift4 f,tvt lJlUV'

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~/

page.

* * * * *
Cookbook Publishers, Inc. are pleased to have the privilege
of publishing this fine cookbook.
Would you like a personalized cookbook for your own
favorite organization? For complete information write to:
COOKBOOK PUBliSHERS, INC.
13550 1{11. 108th Street
lenexa, Keo!Nis 66212

em

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You may order dS many copies of our Cookbook as you wish for the regular price,
plus 75 cents postage and packing per book ordered. Mail to:

Salem Twp. Rescue Squad Aux.
P.O. Box 128
Trevor, Wi. 53179
Please mail ____ cop1es of your Cookbook@

$3.50

e<jch, plus 75 cents

postage and packing per book order.

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.. I

Ma1l books to:

Name ___________________________________________________________

Addre~-----------------------------------------------------

1

City, State, Zip _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ ___

---------------------------------

---------------~----------~---~
You may order as many copies of our Cookbook as you wish for the regular price,
plus 75 cents postage and packing per book ordered. Mail to:

Salem Twp. Rescue Squad Aux.
P.O. Box 128
Trevor, Wi. 53179
Please mail

copies of your Cookbook@

$3.50

each, plus 75 cents

Our Company has publi.shed mi IIi ons of personalized cookbooks lor every kind of
organization from every siote in the uniom ..

WE CAN DO THE SAME FOR YOU
Your book is COMPLETELY YOURS because the name of your community w-ill
appear where it say~ B\ankville, Mo. above and the name of your organization
where it. says Old Timers Club.
The name of every person who submits a recipe is printed right with the recipe.

postage and packing per book order.
Mail books to:

YOUR BOOKS ARE SELF FINANCING
(60 DAYS AFTER SHIPMENT TO PAY- NO INTEREST OR HANDLING)

Name ___________________~----~-----------~---

You figure the exact cost of your books from our Price Chart. Costs are figured
on the number of recipes you want printed and the number of books you Want

(PLEASE TURN THE PAGE)

I