825 Bristol Women's Auxilliary, Bristol Firemen's Association and Antioch Metodist 1981-1998 Cookbooks

1 . Cooking with Association 1981 and Bristol Women's 174 pages Auxiliary, Bristol Firemen's 2. Feeding the Flock Cookbook of the United Methodist Church Antioch IL. 1998 These two books are out of the Doris Brown collection.They reflect the names of the people who submitted the recipes.

12651095

1981

1998

825 Bristol Women's Auxilliary, Bristol Firemen's Association and Antioch Metodist 1981-1998 Cookbooks.pdf

Linda Valentine Snippets

Copyright undetermined

text

eng

Cookbooks

Community cookbooks

Midwest

Kenosha County, Wisconsin

Bristol, Wisconsin

PDF

Valentine
SNIPPETS of SALEM
825 - Cookbooks
Contents:
1 . Cooking with Bristol Women's Auxiliary,
Association 1981 174 pages

Bristol

Firemen's

and
2. Feeding the Flock Cookbook of the United Methodist Church
Antioch IL. 1998
Pages #-### -240 pages

These two books are out of the Doris Brown collection.
They reflect the names of the people who submitted the recipes.

0-414 pages
Notes:
The original documents have been scanned to create this PDF.
There is no photocopied booklet to backup this PDF series.
This material is from the Fred Wesley Brown FWB Collection and resides with Fred
Brown.
Some of the documents that were used in this project were copies because the original
paper was mold contaminated, acidic or on the early thermal image paper that over time,
disappears.
The materials herein were contributed by those of the area who wished that the history
they have experienced be saved for the future generations. These may represent private
documents as well as previously published articles and obituaries and images from their
saved collections ..
Researchers should also refer to the Valentine Digital archives at the SALEM
COMMUNITY LIBRARY (and perhaps other websites) for more images in this collection
or digital images of items photocopied in this booklet or related to the topic.
Compiled 04/2015 by L S Valentine

Copyright©Valentine2015

Expression
of
Appreciation
Our organization wishes to sincerely express our
appreciation and thanks to all those individuals
who donated recipes, helped with the compiling
and the selling or in any other way contributed to
the publication of this delightful cookbook.

Women s Auxiliary
of
Bristol Firemen s Ass'n.

Copyright © 1981
By
COOKBOOK PUBLISHERS, INC.
13550 W, 1OBth Street

Lenexa, Kansas 66212

All rights reserved. No part of this publication may be reproduced or
transmitted in any form by any means, electronic or mechanical, including photocopy, recording, or any information storage or retrieval
system, without permission in writing from the publisher, except by a
reviewer who wishes to quote brief passages in connection with a review
written for inclusion in a magazine, newspaper, or broadcast.

Published and Printed By
Cookbook Publishers, Inc.

P.O. Box 12918
lenexa, Kansas 66212

THIS BOOK includes the fmest 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.

Officers

President ............................... Judy Hansche
Vice President . . . . . . . . . . . . . . . . . . . . . . . Dorothy Niederer
Secretary j Treasurer ...................... Carol Nichols
Sgt. at Arms ........................... Sue Jozapaitis
Proceeds from the sale of this cookbook will go to the New
Rescue Squad Fund.

584-81

A

m

10lS\liS

TABLE OF CONTENTS
Appetizers, Pickles, Relishes
Soups, Salads, Vegetables

3

- - --

17

Main Dishes

39

Bread, Rolls, Pastry

69

Cakes, Cookies, Desserts

93

Candy, Jelly, Preserves

- - - - - - - -

Beverages and Miscellaneous

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- - - - -

149
159

1

A HANDY SPICE GUIDE
TO MAKE YOU BECOME A SEASONED SEASONER
ALLSPICE .... a pea-sized fruit that grows in Mexico, Jamaica, Centra! and South America.
Its delicate flavor resembles a blend of cloves, cinnamon and nutmeg. USES: (Whole)
Pickles, meats, boiled fish, gravies. (Ground) Puddings, relishes, fruit preserves, baking.

BASIL. ... the dried leaves and stems of an herb grown in the United States and North
Mediterranean area. Has an aromatic, leafy flavor. USES: For flavOring tomato dishes

and tomato paste, turtle soup; also use in cooked peas, squash, snap beans; sprinkle
chopped over lamb chops and poultry.

BAY LEAVES .... the dried leaves of an evergreen grown in the eastern Mediterranean
countries. Has a sweet, herbaceous floral spice note. USES: For pickling, stews, for
spicing sauces and soup. Also use with a variety of meats and fish.
CARAWAY .... the seed of a plant grown in the Netherlands. Flavor that combines the
tastes of Anise and Dill. USES: For the cordial Kummel, baking breads; often added

to sauerkraut, noodles, cheese spreads. Also adds zest to French 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.
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 minty·

sweet flavor. USES: In beverages, jellies and to flavor soups, stews, fish, sauces. Also
excellent to sprinkle on lamb while roasting.
MSG (MONOSOOIUM 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.
PAPR I KA .... a mild, sweet red pepper growing in Spain, Central Europe and the United
States. Slightly aromatic and prized tor 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.
TURMERIC .... a root of the ginger family, grown in India, Haiti, Jamaica and Peru,

having a mild, ginger-pepper flavor. USES: As a flavoring and coloring in prepared
mustard and in combination with mustard as a flavoring for meats, dressings, salads.
Copyright@ 1973COOKBOOKPUBUSHERS, INC.

APPETIZERS, PICKLES, RELISHES
BARB'S DILLY DIP

Sue Jozapaitus
1 1/2 tsp Lawry's seasoned
salt
2 Tbsp. parsley flakes
2 Tbsp. onion flakes

1 c . sour cream
1 c . mayonnaise

o

2 tsp. dill weed (or
amount to your taste)

Mix all ingredients together; chill overnight. Serve
with bread sticks, crackers. Delicious with cold raw vegetables such as celery, cauliflower, carrots, etc.
CHEESE BALL

Jeanette Hartman

1 (8 oz.) pkg. cream
cheese
1 pkg. chipped beef,
finely chopped

1 heaping Tbsp finely
chopped onion
1 Tbsp. Worcester shire sauce
Nutmeats
o

Beat cream cheese; add the rest of the ingredients,
mix well and form into a ball. Refrigerate until firm. Roll
in finely chopped walnuts
o

NANA'S CHEESE PUFFS

Stacy Muhlenbeck

1 ( 1 lb 0) loaf unsliced
sandwich bread
2 (3 oz.) pkg. cream
cheese

1 (8 oz.) pkg. sharp Cheddar
cheese
1 c. oleo
4 egg whites, stiffly beaten

Trim crust, cut into 1 inch cubes. Set aside. Combine
cheese and oleo till cheese is melted and mixture is smooth,
stirring constantly. Remove from heat. Fold a small amount
of hot cheese mixture into egg whites; fold into remaining
cheese mixture Use a fork to dip each cube into cheese
mixture, coating on all sides Place bread cubes 1 inch
apart on a lightly greased baking sheet; cover and refrigerate overnight. Remove from refrigerator, uncover
and bake at 400° for 10 to 12 minutes or until golden brown.
Serve immediately. Yields about 8 dozen.
Note: Cheese coated cubes may be frozen instead of
refrigerated and may be kept up to 2 months Freeze bread
cubes on covered tray until firm Remove from tray and
o

o

o

o

584-81

3

place in plastic freezer bags. To bake, remove from
freezer, spread on baking sheets and bake while still frozen
at 400° for 12 to 15 minutes or until golden brown.
CHEESE SLICES
1 c. chopped onions
2 c. chopped mushrooms

1/4 c. parsley
1/2 c. Parmesan cheese

JoAnne Barnak
2 egg yolks
Salt and pepper to taste
36 slices bread, trim to 1 1/2
inch squares

Roll bread with rolling pin and brush with melted butter. Saute mushrooms and onions in butter, then combine
remaining ingredients. Arrange bread in small muffin tins;
fill. Makes 36 cups. Bake at 350° for 20 minutes.
BREADED CHEESE CURDS
Cheese chunks or curds
1 c. flour
1 1/2 tsp. baking powder

Sue Jozapaitus
1/2 tsp. salt
2 eggs, beaten

1/2 c. milk

Sift flour, baking powder and salt; add eggs and milk.
Stir till smooth. If a thinner batter is desired, add more
milk. Coat cheese curds or chunks with milk batter. Deep
fry for approximately 1 minute. Never use frozen curds to
fry (they will explode).
Myrtle Meier

SUMMER SAUSAGE
2 lb. hamburger
1 c. water

1 1/2 tsp. liquid smoke
1 1/2 tsp. garlic powder
1 Tbsp. mustard seed

1/2 tsp. onion powder
2 Tbsp. Morton's Tender Quick

salt
1 tsp. salt

Mix and make into 2 rolls. Wrap in foil with the shiny
side next to the meat. Refrigerate for 24 hours. Punch
holes in the bottom of foil and place on a rack in a pan.
Bake at 350° for 1 1/4 hours.

4

SATURDAY NIGHT

Avice Benson

SPREAD

1 lb. hamburger

1/2 c. onion

1 can chicken gumbo

2 Tbsp. yellow mustard
2 Tbsp. catsup

soup

Mix hambuger and onion; brown slightly. Add other
ingredients and simmer 30 minutes. Serve on buns.
Phyllis Hansche

MINI PIZZAS
1 lb. Velveeta cheese,

chopped and melted

1 Tbsp. catsup
1 dash of Worcestershire

sauce

1 lb. Italian sausage,

cooked and drained
Mix all ingredients together and spread on party rye.
Sprinkle with Italian seasoning and garlic. Freeze. Bake
at 450° for 5 minutes directly from freezer.
CHEDDAR FILLED BEEF ROLLS
1 1/2 lb. ground beef
1/4 c. dry bread crumbs
2 Tbsp. bar beque sauce
1 egg

Mabel Gitzlaff

1/2 tsp. salt
1 c. sharp cheese
1/4 c. bread crumbs
2 Tbsp. water

Mix meat, 1/4 cup crumbs, sauce, egg and salt; mix
well and put into 14x8 inch rectangle pan or waxed paper.
Combine cheese and 1/4 cup crumbs and water; pat cheese
mix over meat and roll as jelly roll. Chill overnight and then
slice into 8 slices. Bake in shallow pan for 25 or 30 minutes
in 350° preheated oven.
MEAT

HORNS

1/2 lb. large bologna
1 can Spam
1/2 lb. Velveeta cheese

Wanda Riddle
1 small onion
1 green pepper

2 doz. hot dog buns

Put all ingredients through
Spread on rolls. Wrap each bun
the ends. Place on cookie sheet
Serve hot. Should be eaten the
584-81

food chopper; mix well.
in waxed paper and twist
in oven at 225° for 1 hour.
same day they are made.
5

ELEGANT SANDWICH LOAF

Eleanor Chapman

1 unsliced loaf sandwich
1/2 c. cream
bread
Sliced stuffed olives
1/2 c. softened butter
Toasted almonds
2 ( 8 oz.) pkg. cream cheese
Trim crusts from bread. Cut loaf in 4 lengthwise
slices (most bakeries will do this for you). Spread 1 side
of each slice with butter. Place 1 slice (buttered side up)
on platter or serving plate. Spread evenly with shrimp filling. Top with second slice. Spread Cheese- Pecan Filling,
top with third slice. Spread with Chicken- Bacon Filling.
Top with remaining slice. Mix cheese and cream. Frost
top and sides with this mixture. Decorate with chives and
almonds. Chill in refrigerator 3 hours or more. To serve,
cut with a sharp knife into 1 inch slices.
1. Shrimp Filling: Mix together 1 hard cooked egg
(chopped), 1 (7 oz.) can shrimp (finely chopped), 1/4 cup
finely chopped celery, 2 tablespoons lemon juice, 1/4 teaspoon salt, dash of pepper and 1/4 cup mayonnaise.
2. Cheese- Pecan Filling: Mix together 1 ( 3 oz.) small
package cream cheese (softened), 1 cup finely chopped pecans and 3/4 cup (9 oz. can) well drained, crushed pineapple.
3. Chicken-Bacon Filling: Mix together 8 slices crisply
fried bacon (crumbled), 1 cup finely chopped, cooked
chicken, 1/4 cup mayonnaise, 1 tablespoon finely chopped
pimento, 1/4 teaspoon salt and 1/8 teaspoon pepper.
STUFFED MUSHROOMS
1 small pkg. fresh
mushrooms
2 Tbsp. butter
1 medium onion, chopped
fine
1 Tbsp. chopped celery
leaves

Myrtle Meier
1/2 lb. ground chuck
Salt and pepper
1 c. seasoned bread crumbs
1 egg
3/4c. water
Bacon

Break off stems gently. Clean stems and wipe caps
with damp paper towels. Chop stems fine. Saute in 2 tablespoons butter; add 1 medium onion (chopped fine). Cook
until onions are transparent; add 1 tablespoon chopped
celery leaves and 1/2 pound ground chuck. Salt and pepper
to your own taste and cook all together until meat is done.

6

Add 1 cup seasoned bread crumbs and mix well. Combine 1
egg and about 314 cup water; add to meat mixture. If too
dry, add more water. If too runny, add a little more
crumbs. Arrange caps on greased pan. Stuff each one full.
Place small strips of raw bacon on each capful. Drizzle with
melted butter. Bake in 350° oven until bacon is crisp.
CHIP STUFFED EGGS
4 hard cooked eggs
4 slices bacon, cooked
crisp
2 Tbsp. mayonnaise

Carol Nichols
2 tsp. minced parsley
114 c. crushed Jay's potato
chips
Paprika

Cut eggs into halves lengthwise. Mash egg yolks and
combine with crumbled bacon, mayonnaise, parsley and potato chips. Fill egg whites heaping full and sprinkle with
paprika.
COCKTAIL MEAT BALLS

Jean Beyers

First Step:
1 112 lb. ground beef
2 eggs

2 Tbsp. instant minced
onions
1 314 tsp. salt

114 tsp. thyme

314 c. dry bread crumbs
3 I 4 c. tomato juice
118 tsp. garlic
1 I 4 tsp. pepper

Second Step:
112 c. catsup
1 I 4 c . red wine
Add all of the
small balls. Brown
needed). Heat the
teaspoons mustard.

2 tsp. mustard
first step ingredients and shape into
in oil (may freeze in packages until
112 cup catsup, 114 cup red wine and 2
Add the meat balls and let simmer.

HOMEMADE NOODLES
1 beaten egg
1/2 tsp. salt
584-81

Marie Tossava
2 Tbsp. milk
1 c. sifted flour
7

Combine eggs, salt, milk and add flour to make stiff
dough. Roll very thin on floured surface, let stand 20 minutes. Roll up and slice 1/2 to 1 inch thick. Spread out and
dry 2 hours. Drop into boiling soup or boiling salted water
and cook 10 minutes. Makes 3 cups uncooked noodles.
SHRIMP COCKTAIL SPREAD
Mrs. Kenneth Gillmore (Sandy)
1 ( 8 oz.) pkg. cream
cheese

1 jar cocktail sauce
1 can shrimp

Spread softened cheese on platter. Spread cocktail
sauce over cheese; sprinkle shrimp on top of sauce. Spread
on crackers of your choice. Very tasty.
DILL DIP

Marge Hollister

1 c. sour cream
1 c . mayonnaise
1 Tbsp. parsley flakes
Mix all together.
potato chips.

1 Tbsp. minced onions
2 Tbsp. dill seed
1 1/2 Tbsp. seasoned salt
Very good with raw vegetables or

SPINACH DIP

Stacy Muhlenbeck

1} 2 c. green onions,
chopped fine
2 c. Hellmann's mayonnaise
1}2 c. dry parsley

1 c. uncooked frozen spinach,
chopped fine
1 tsp. salt
1 tsp. pepper

Thaw out spinach; wring out water. Mix all ingredients. Make 24 hours ahead. Serve with raw vegetables or
crackers. Also good as a sandwich spread.
VEGETABLE AND

CHIP DIP

1 c. sour cream
1 c. Hellmann's mayonnaise
1 tsp. Beau Monde

Wanda Riddle

1 tsp. dried dill weed
1 Tbsp. parsley flakes
1 Tbsp. dried green onion

Blend and serve chilled. It is good with raw vegetables
or chips. Makes about 2 cups.
8

JoAnne Barnak

CRABMEAT CANAPES

"
1 Tbsp. lemon juice
1c. (61/2oz.) crabmeat
1 tsp. grated onion
1 c . mayonnaise
1 c. ( 4 oz.) grated Cheddar 1 tsp. salt
9 slices white bread
cheese
Trim crust from bread. Mix together crabmeat, may onnaise, cheese, lemon juice, onion and salt. Spread on bread
and broil at 350° for 5 to 8 minutes.
Judy Hansche

CHEESE BALL
2 ( 8 oz.) pkg. cream cheese
1 small pkg. taco Cheddar
cheese
1/4 tsp. onion salt

1/4 tsp. garlic salt
1/4 tsp. celery salt
1/2 tsp. Worcester shire sauce

Mix all ingredients thoroughly and form into a ball.
Roll into crushed nuts and refrigerate for 24 hours.
CRAB DIP
1 (8 oz.) pkg. cream
cheese
1/4 c. salad dressing
1 Tbsp. lemon juice
1 Tbsp. minced onion

Jan Gillmore
1
1
1
1

Tbsp. Worcester shire sauce
tsp. garlic salt
can crabmeat
jar chile sauce

Put in a pie pan, crabmeat and chile sauce. Mix rest
of ingredients well and pour over crabmeat and sauce.
DUNKER'S DELIGHT

Stacy Muhlenbeck

1/2 lb. Braunschweiger
1 tsp. Worcester shire sauce
1/2 onion soup mix
1 c. sour cream
1 ( 3 oz.) pkg. cream cheese
Mix all together and chill overnight. Serve with crackers or party rye.

584-81

9

TACO-AVOCADO DIP
8 oz. sour cream
1 (8 oz.) pkg. cream
cheese
18 oz. Kraft avocadoguacamole dip
3 shakes Tabasco sauce

Jan Gillmore
Lettuce
4 tomatoes
1 pkg. Cheddar cheese,
shredded
1 c. ripe olives
1 bag Tostito chips

On a tray, put a layer of shredded lettuce, a layer of
chopped tomatoes, a layer of cheese, a layer of sliced ripe
olives. Mix together sour cream, cream cheese, avocado
dip and Tabasco sauce. Pour over layers on tray. Use
chips to dip with.
LAST OF GARDEN RELISH
4 c. red peppers
4 c. green peppers
4 c. cucumbers (soak in
salt water overnight)
4 c. green tomatoes
4 c. onions
4 c. celery
4 c. kidney beans
4 c. cauliflower

Pat Horton
4 c. lima beans
4 c. carrots, cooked
4 c. green or yellow beans,
cooked
8 c. sugar
4 c. vinegar
4 c. water
4 tsp. mustard seed
2 tsp. turmeric

Add turmeric while cooking. Cook all vegetables, but
celery in liquid for 10 minutes. Add celery and can it.
CARROT RELISH
2 c. ground carrots
1/2 c. sugar

Anna Burgess
1/2 lemon, grind rind and all

Mix together with 1/2 cup sugar and let stand overnight. Very good to serve with ham.
CORN RELISH
2 c. cider vinegar
1/2 small head cabbage,
chopped fine
1 medium onion, diced

10

Avice Benson
1 1/4 c.
2 Tbsp.
1 Tbsp.
1 Tbsp.

packed brown sugar
flour
dry mustard
salt

2 tsp. celery seed
1 tsp . turmeric

7 c. corn, frozen or canned

In large kettle over high heat, heat vinegar and remaining ingredients to boiling. Reduce to low heat; simmer
15 minutes, stir occasionally. Stir in corn; over high heat,
heat to boiling. Reduce heat to medium, cook 5 minutes
longer. Refrigerate at least 6 hours. Will keep 1 month,
frozen for 3 months. Makes 8 cups. Some green or red
pepper is good.
BRANDIED CRANBERRY RELISH
4 c. ( 1 lb.) cranberries
1 medium orange

Wand a Riddle

1 c. sugar
1/4 c. brandy

Pick over and wash cranberries; drain. Pour 1 cup
cranberries into blender. Wash orange and halve. Do not
peel; remove seeds. Cut orange halves into 8 wedges. Put
4 wedges in blender with cranberries. Run at high speed
until coarsely chopped. Repeat until all fruit is chopped.
Stir in brandy and sugar; cover tightly and refrigerate.
May be kept several weeks. Is better if made 1 week before
serving. Fruit can be put through food chopper, if no
blender is available. Makes about 3 cups.
BEET PICKLES
1 c. sugar
1 c. vinegar (white)

Susan Krueger
1 c. water
Beets

Boil and skin beets. Make brine of sugar, vinegar and
water. Bring to boil. Add skinned beets and boil about 5
minutes. Pack into scalded jars, filling with syrup. Seal
at once.
PICKLED CARROTS

Carol Beyers

Heat and cover:
1 c. vinegar
1 c. water
2 Tbsp. white mustard seed

584-81

1 stick cinnamon
3 whole cloves

11

Heat and cover the vinegar, water, mustard seed,
cinnamon and whole cloves, then pour over 10 medium carrots and let stand.
WATERMELON PICKLES

2 lb. watermelon rind
4 c. sugar
2 c. white vinegar
1 Tbsp. whole cloves

Susan Krueger
2 c. water
1 lemon, thinly sliced

2 tsp. cinnamon bark

Trim dark green and pink parts of rind. Cut in 1 inch
cubes. Soak overnight in salt water (1/4 cup salt to 1 quart
water). Drain, rinse and cover with cold water. Cook just
until tender; drain. Combine sugar, vinegar, lemon and
spices in a bag. Simmer 10 minutes. Remove spice bag.
Add watermelon rind; simmer until clear. Fill hot jars 1/2
inch from top; seal. Makes 3 pints.
RUSSIAN PICKLES
3 c. vinegar

2 c. sugar
1 Tbsp. mixed spices

Jan Gillmore

1/4 c. salt
Thimble full of alum

Slice cucumbers lengthwise, pack in jars with dill and
garlic. Make a syrup with vinegar, sugar, spices, salt and
alum. Boil and let cool. Pour over pickles. Store in refrigerator.
SWEET PICKLES
1 1/2 c. salt
1 gal. water
4 qt. water
1/2 c. white vinegar

Joyce Myers
2 c. sugar
1 c. white vinegar
Mixed pickle spices

Bring 1 1 I 2 cup salt and 1 gallon water to a boil. Cool
and pour over pickles, let stand 3 days. Drain and rinse
well. Heat 4 quarts water and 1/2 cup white vinegar. Add
pickles and heat through carefully so they do not get mushy;
drain. Make syrup of 2 cups sugar, 1 cup white vinegar
and spices. Pour hot over pickles. These can be canned
right away or put in open jars with syrup on.
12

Anna Burgess

SAUSAGE BALLS
1 lb. seasoned hot sausage
(regular can be used)

1/2 lb. grated sharp cheese
3 1/2 c. dry Bisquick mix

Work uncooked sausage into Bisquick mix. Mix in
grated cheese, roll in small balls. Bake on ungreased cookie
sheet in 350° oven for 15 to 20 minutes. Makes 75 to 100
balls. Will freeze well.
REFRIGERATOR SWEET PICKLES
12 unpeeled, sliced
cucumbers
8 sliced onions
4 sliced green peppers

Lucille Volk

4 Tbsp. salt
2 c. white sugar
2 c. white vinegar

Prepare brine, using the sugar and vinegar. Stir
until dissolved on low heat. Let stand 1 hour. Soak vegetables 2 hours in the salt; drain juice. Pour brine over
vegetables. Refrigerate, covered, Ready to eat in 2 or 3
days. Keeps 3 months in refrigerator.
DILL PICKLES
Cucumbers
3 qt. water

Joyce Myers
1 qt. vinegar
1 c. salt

Wash cucumbers and lay in cold water overnight. In
morning, pack tightly into jars and fill holes with dill.
Make brine of the water, vinegar and salt and bring to a
boil. Pour hot brine into jars and seal at once. Steam jars
in covered kettle to boiling point; cool. Pickles ready in
about 3 weeks.
KITCHEN FLOOR PICKLES
Medium sized cucumbers,
enough to fill gal. jug
2 Tbsp. alum
2 Tbsp. salt

Norma Delwiche
1 c. whole mixed pickling spice
4 c. vinegar
4 c. sugar (used after 1 month)

Pack cukes tightly in jug. Add remaining ingredients,
except sugar. Fill to top with water. Cap, let stand for 1
584-81

13

month. After 1 month, remove cukes from jar. Wash cukes
and jug thoroughly with water. Cut cukes into chunks, put
back into jar. Add the 4 cups of sugar. Cap and shake
jar until cukes are covered with juice. Pickles are ready to
eat. Refrigerate. Will keep 4 to 6 weeks.
Note: Pickles make own juice while shaking. Jar may
be glass or plastic.
GALLON JUG DILLS
Dill
1/2 c. vinegar

Carol Johnson
1/2 c. salt
4 or 5 gar lie cloves

Boil, mix and cool handful of dill, 1/2 cup vinegar and
1/2 cup salt. Add enough cold water to cover and 4 to 5
cloves garlic for gallon. Soak 4 days out of refrigerator,
then put in jar, cover and refrigerate.
BREAD AND BUTTER PICKLES
20 to 30 medium sized
cucumbers
8 large white onions
2 large sweet peppers

Judy Hartman

1/2 c. salt
5 c. sugar
5 c. vinegar
2 Tbsp. mustard seed

Slice cucumbers, chop onions and peppers, then combine with cucumbers and salt. Let stand 3 hours; drain.
Then combine remaining ingredients and bring to boil.
Can while hot.
AUNT MONTA'S PICKLES
Cucumbers
2 Tbsp. pickling salt
1 tsp. alum

Betty Muhlenbeck
2 c. vinegar
1 1/2 tsp. pickling spice
Cold water

Wash cucumbers and put in half gallon jars. Put pickling salt, alum, vinegar and spice into jars. Then fill jars
with cold water. Let stand at least 3 weeks. Open and
slice. Put in bowl. Pour 3 cups sugar over them and let
stand overnight in refrigerator.

14

TOMAHAWK REFRIGERATOR PICKLES
7 c. sliced cucumbers
1 Tbsp. salt

2 c. sugar
1 c. vinegar

Wanda Riddle

1/4 tsp. celery salt
1 I 2 t sp . celery seed
1 c. onion, sliced
1 c. green pepper rings

Mix all ingredients, except vegetables. Let stand 2
hours. Pour over vegetables; refrigerate. Let stand 24
hours before eating.
REFRIGERATOR DILL PICKLES
12 c. water
6 c. vinegar

3/4 c. salt
6 lb. cucumbers (may be
sliced)

Lucille Volk

1 onion , sliced
6 to 8 garlic cloves
6 large dill heads

Boil first 3 ingredients for 5 minutes. Place the balance
of ingredients in the hot brine; cool. Store in suitable
container with cover in refrigerator. Ready to eat in 3
days. Will keep 4 to 6 weeks when stored in refrigerator.
REFRIGERATOR PICKLES
10 c. sliced cucumbers
1 1/2 Tbsp. salt
1 tsp. celery seed
1/2 tsp. mustard seed

Jean Beyers
2 c. sugar
1 c. vinegar
1 c. sliced onion

Sprinkle salt over cucumbers and let stand 1/2 hour;
do not drain. Add 1 cup sliced onions. In pan, bring to a
boil 1 teaspoon celery seed, 1/2 teaspoon mustard seed, 2
cups sugar and 1 cup vinegar; pour over cucumbers. Seal
and refrigerate. Every once in a while, drain off excess
liquid. Ready to eat in 10 days, but will keep for many
months.
REFRIGERATOR DILL PICKLES

Pat Parrish

Slice enough cukes to fill gallon jar. Layer cukes and
sliced onions in jar. Add dill (real dill or at least 2 tablespoons of dill weed).
584-81

15

Brine:
1/4 c. pickling salt
1 t sp . celery seed

2 c. sugar
2 c . cider vinegar

Do not heat brine. Mix together and stir until sugar
seemsdissolved. Pour over cukes and refrigerate.

**

16

NOTES

**

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.

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
THE TIME RECOMMENDED FOR EACH vegetable. After blanching, chill
quickly and thoroughly, plunge the vegetables into ice water, or hold under cold
running water. 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

BEANS, LIMA

Shell, wash, blanch, chill.
Remove white beans,

BlANCHING

water.
Whole: 2 1/2 minutes in
boiling water.

1 to 2 minutes in boiling
water, depending on size.

which may be used for
cooking. Pack.

CARROTS

CAULIFLOWER

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.

Break heads into flowerets

3 to 4 minutes in balling
water.

about 1 inch across. Wash,
blanch, chill, pack.
CORN, ON COB

CORN, KERNELS

Husk, trim away silk and
spots. Wash, blanch, chill,
pack.

7 minutes in boiling water
for slender ears. 9 for me·
dium, 11 for large.

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, chiJI,
pack.

1 to 2 minutes in boiling
water, depending on size.

PEPPERS, GREEN Wash, cutaway seeds, slice.
Blanch, pack in brine of 1
tsp. salt to 1 c. cold water.

3 minutes in boiling water.

Copyright@ 1973 COOKBOOK PUBLISHERS, INC.

SOUPS,

SALADS, VEGETABLES

HAMBURGER SOUP
1
1
1
1
1
1
1

lb. ground beef
c. carrots
c. onions
c. celery
clove garlic
tsp. basil
tsp. parsley flakes

Rita Kernen
1/4 tsp. pepper
1 tsp. salt
2 ( 16 oz.) cans tomatoes
1 ( 10 oz.) pkg. frozen mixed
vegetables
3 1/2 c. water
1/4 c. uncooked rice

Brown the meat and onions. Drain off grease. Put
everything in a good sized pot, except mixed vegetables.
Bring to a boil and simmer 1 hour. Add mixed vegetables
and simmer 20 more minutes.
HAMBURGER SOUP
3 tsp. butter
1 lb. ground beef
1/4 c. onion
3 c. tomato juice
1 c. water
2 cans undiluted cream of
mushroom soup
Brown ground beef.
simmer for 1 hour.
POTATO SOUP
1 Tbsp. chopped onion
2 Tbsp. oleo or butter
1 tsp. salt
1/4 t sp . celery salt

Gladys Benkstein
1/4 tsp. pepper
1 tsp. salt
1 tsp. sugar
2 c. grated carrots
1 bay leaf (optional)

Combine all ingredients with beef;

Dorothy Niederer
1/8 tsp. pepper
1 c. boiled potatoes, cut up
2 c. hot milk

Cut up onions in butter; add seasonings and potatoes.
Stir in milk; simmer slowly for about 5 minutes, stirring occasionally. Makes 6 servings.

584-81

17

HUSKY BEAN SOUP
1 c. cooked ham, cut in
thin strips
1/2 c. chopped onions
1 small clove garlic,
minced
2 Tbsp. cooking oil

Carol Beyers
1 (14 oz.) can beans (in
molasses sauce)
1 ( 16 oz.) can tomatoes
1/4tsp. salt
1 bay leaf
1/8 tsp. thyme

In saucepan, cook ham, onion and garlic in oil until
tender. Place beans and tomatoes in blender container;
blend until smooth. Add to ham mixture. Stir in seasonings, heat to boiling. Cook, covered, over low heat for 20
minutes, stirring occasionally. Remove bay leaf.
VEGETABLE SOUP
1 peck peeled tomatoes
1 can lima beans
3 green peppers, cut
(remove seeds)
1 tsp. paprika
1 c. butter

Leota Pringle
1 c. pearl barley, soaked 1/2
hour
1 qt. diced carrots
1 bunch celery, diced
5 large onions , diced
1 c. sugar
1/2 tsp. salt

Cook each vegetable separately, until nearly tender,
then combine all ingredients and boil slowly 15 minutes.
Bring to a full rolling boil. Pour into sterilized jars and
seal. Makes 7 to 9 quarts of soup. (May add other vegetables, when reheating, add tomato juice to make it thinner.)
Note: Soup should be kept at rolling boiling point
when filling jars.
VEGETABLE SOUP

Stacy Muhlenbeck

1 ( 46 oz.) can tomato juice 1 pkg. frozen cauliflower
1 ( 46 oz.) can water
1 pkg. frozen French cut green
4 beef bouillon cubes
beans
3 chicken bouillon cubes
3 to 4 stalks celery, cut up
1/2 head shredded cabbage 2 carrots, cut up
Parsley
Mushroom!?
4 small omons, cut up
Mix all ingredients and cook till vegetables are tender,
about 2 to 3 hours.
18

SPLIT PEA SOUP
2
1
1
1
1

Tbsp. butter
medium onion, sliced
stalk celery, diced
carrot , sliced
sprig parsley, minced

Dorothy Niederer
1 lb. split peas, washed
2 qt. boiling water
4 tsp. salt
1/8 tsp. pepper

Melt butter in soup kettle, add onion and cook until
lightly browned. Add prepared vegetables and split peas
to onions; add water and sprinkle on seasonings. Cover
kettle and heat mixture to boiling. Reduce heat and simmer
for 1 1/2 hours or until peas are mushy, stirring occasionally. Puree vegetables using ricer or strainer. Return
vegetable puree to soup and reheat to boiling and serve.
QUICK HOMEMADE CHILI
1 lb. lean ground beef
1/2 c. chopped onion
1 (15 oz.) can kidney
beans, undrained

Susan Krueger
2 ( 8 oz.) cans tomato sauce
1 tsp. salt
2 tsp. chili powder
1/2 clove garlic (optional)

Lightly brown ground beef in skillet; add onion and
garlic. Cook until tender. Add remaining ingredients.
Simmer, stirring occasionally, for- 45 minutes. Makes 4 servings.
CHILI
1 onion
1 c. chopped celery
1/2 Tbsp. salt
1/2 tsp. chili powder
1 can tomato soup

Pat Parrish
1 c. tomato juice
1 large can kidney beans
2 to 3 lb. hamburger
1 I 4 tsp. pepper

Saute onion and celery. Brown hamburger; drain off
excess fat. Add tomato soup, salt, pepper and chili powder
and juice. Simmer for 1 hour. Add kidney beans last and
heat thoroughly.

584-81

19

COTTAGE CHEESE SALAD
3 oz. orange jello
1 medium ctn. Cool Whip
1 ( 16 oz.) ctn. cottage
cheese

Ruth Radtke
1 ( 6 oz.) can crushed pineapple
1 ( 11 oz.) can Mandarin
oranges

Mix together Cool Whip, cottage cheese, drained pineapple and drained, crushed oranges. Sprinkle in jello;
mix well. Can be served at once.
CHERRY-GRAPE-NUT SALAD
2 1/2 c. green pepper
5 medium celery stalks,
chopped

Kelly Lynn

11/2 c. cherries, halved
3/4 c. nuts, chopped

Limeade Dressing:
1/3 c. frozen limeade
concentrate, thawed
1/3 c. honey

1/3 c. vegetable oil
1/3 tsp celery seed
0

Mix limeade dressing with hand beater. Toss grapes,
celery, cherries and nuts. Mix in limeade dressing and
serve.
LIME JELLO SALAD
1
1
1
4

pkg. lime jello
c. hot water
co cold water
oz. cream cheese

Stacy Muhlenbeck
1 small can crushed pineapple
1 c. whipping cream
2 Tbsp. sugar

Mix jello and water together as instructed on jello box,
using juice from pineapple as some of the cold water. Put
in refrigerator until just about set. Mix cream cheese and
pineapple together. Add small amounts of jello at a time to
the cream cheese mixture. Whip the cream until thick; add 2
tablespoons sugar. Add to jello mixture. Pour into bowl or
mold; chill.

20

PINEAPPLE ICE CREAM SALAD
1 (3 oz.) pkg. lime jello
1 c. boiling water
1 pt. ice cream (vanilla)

Jan Gillmore

1 c. crushed pineapple
1/2 c. chopped nuts

Dissolve jello in water. Add ice cream and stir well.
Mix in pineapple and nuts; chill until firm. Do not freeze.
FROZEN FRUIT SALAD
1 pt. sour half & half
2 Tb sp . lemon juice
3/4 c. sugar
Dash of salt
1/2 c. sliced maraschino
cherries

Avice Sheen
18 oz. crushed pineapple,
drained
1/2 c. coarsely chopped pecans
2 bananas, sliced

Mix sour cream, lemon juice, sugar and salt. Add fruit
to sour cream; pour into 8 inch pan or can be put in 12
cupcake liners. Remove and unwrap 15 minutes before serving
0

PISTACHIO SALAD
1 box pistachio pudding
mix
1 box whipped topping

Marge Hollister
1 can fruit cocktail
1 c. marshmallows

Mix together pistachio pudding mix, whipped topping,
fruit cocktail and marshmallows. Chill and serve.
PISTACHIO SALAD
1 ( 20 oz.) can crushed
pineapple
1 c. mini marshmallows
1/2 c. chopped walnuts

Patricia Volk
1 small box instant pistachio
pudding, dry
1 ( 9 oz.) ctn. Cool Whip

Mix first 4 ingredients; fold in Cool Whip.

584-81

Chill.

21

1-2-3 JELLO
3 c. boiled water
3 (3oz.) pkg. jello

Connie Johnson
1 ( 9 oz.) ctn. Cool Whip
1 large can fruit and juice

Add boiling water to jello, stir to dissolve.
Whip; add fruit and juice.
COTTAGE CHEESE MOLD
1 ( 6 oz.) box orange jello
1 lb. cottage cheese
1 ( 20 oz.) can pineapple,
chunks or crushed

Stir in Cool

Elsie Krahn
1 can Mandarin oranges
(optional)
1 (9 oz.) ctn. Cool Whip

Sprinkle dry jello on cottage cheese. Mix it in, add
drained pineapple and oranges and fold in Cool Whip. Put
into 8x8x2 inch square pan. Garnish with maraschino cherries.
FIVE CUP SALAD

Rosemary Horton

1 c. chunk pineapple
1 c. Mandarin oranges
1 c. coconut
1 c. sour cream
1 c. miniature marshmallows
Toss lightly and let stand for hours.
24 HOUR

FRUIT SALAD

2 c. pineapple tidbits
2 c. small seedless green
grapes
2 c. miniature marshmallows
2 c. orange sections
1 doz. maraschino cherries,
cut fine

Mabel Engberg
2
6
4
4
1

eggs, beaten
Tbsp. lemon juice
Tbsp. sugar
Tbsp. butter
c. whipping cream

Drain and mix pineapple, grapes, oranges, cherries
and marshmallows. To make dressing, cook eggs, lemon
juice, sugar and butter until thickened. Cool. Whip cream,
fold cooled dressing into it. Fold in fruit and marshmallow
mixture. Refrigerate in suitable container for 24 hours or
overnight.
22

24 HOUR SALAD

Katie Kasten

(

2 eggs, beaten
1 Tbsp. vinegar
1 Tbsp. sugar
1/2 pt. whipping cream

1 pkg. small marshmallows
1 can chunk pineapple, drained
1 lb. red grapes, seeded

Cook eggs, vinegar and sugar in double boiler until
thick. Cool. Whip cream and mix with thickened mixture.
Fold in remaining ingredients. Set overnight in the refrigerator.
ILA 'S GREEN SALAD
16 large marshmallows
1 c. hot milk
1 (3 oz.) pkg. lime jello
1 ( 3 oz.) pkg. cream
cheese (have very soft)

Ruth Pilgrim
1 c. cream, whipped or 1 pkg.
Dream Whip or 9 oz. Cool
Whip
1/4 c. salad dressing
1 ( 8 oz.) can crushed
pineapple and juice

Dissolve marshmallows in milk. Stir in jello and cream
cheese. Add undrained pineapple, let cool and set slightly,
Whip cream. Fold into salad dressing . Fold into jello mix.
Pour into 9x9 inch pan or mold. Strawberry jello can be
used, if you prefer.
JELLO SALAD
1 ( 1 lb.) large ctn.
cottage cheese
1 ( 6 oz.) box lime jello

Jan Bratcher
2 ( 8 oz.) ctn. Cool Whip
2 large cans crushed pineapple

Pour pineapple and juice in kettle and bring to a full
boil. Remove from heat and sprinkle in jello and mix well.
Let cool. Mix in cottage cheese; fold in Cool Whip and refrigerate (set in 30 minutes). With this one, you can use
different flavor jello such as orange jello (you would use
Mandarin oranges).
FROZEN

SALAD

1 pkg. cream cheese
1 small can shredded
pineapple
584-81

Beulah Berg
1/2 c. nuts
1/2 pt. whipping cream
23

Soften cheese with cream; add fruit and nuts. Whip
cream and fold in cheese mixture. Put in refrigerator tray
and freeze.
FRUIT SALAD
1 (No. 2) can fruit
(pineapple chunks, fruit
cocktail or peaches)

Linnea Olson
1 pkg. instant lemon pudding
mix

Mix fruit and juice and pudding mix. Mix well and refrigerate overnight. Before serving, mix in sliced bananas.
May add marshmallows. Also green grapes, if you wish.
SALAD MOLD
2 (3 oz.) pkg. lime jello
1 can crushed pineapple

Joyce Myers
1/2 pt. sour cream

Mix jello and 2 cups boiling water; add pineapple and
sour cream. Mix and pour into mold.
CRANBERRY SALAD
2
2
2
1

pkg. rasp berry jello
c. hot water
tsp. lemon juice
can whole cranberry
sauce

Avice Benson
1 small can drained, crushed
pineapple
1 c. diced celery
Nuts, if desired

Dissolve jello; add lemon juice and stir in cranberry
sauce while jello is hot. Stir well. When thickened, add
celery and pineapple. Very tasty with meat.
CRANBERRY SALAD

Gloria Bailey

1 medium can crushed
1 lb. fresh cranberries
pineapple, drained
2 c. miniature marshmallows
1/2 pt. whipping cream
3/4c. sugar
Grind cranberries and marshmallows. Add sugar and
pineapple. Whip cream till stiff and fold into mixture. Chill
1 hour or more and serve.
24

CRUNCHY CRANBERRY SALAD
1 (16 oz.) can whole
cranberry sauce
1 c. boiling water
1 (3 oz.) pkg. strawberry
or raspberry jello
1 Tbsp. lemon juice

Susan Jozapaitis

1/4 tsp. salt
1/2 c. mayonnaise
1 small apple, diced
1/2 c. finely chopped celery
1/4 c. chopped nuts

Heat cranberry sauce; strain. Mix cranberry liquid,
boiling water and gelatin; stir until jello is dissolved. Add
lemon juice and salt; chill until slightly thickened. Stir in
mayonnaise. Fold in reserved cranberries, apple, celery
and nuts. Pour into mold or 9x12 inch pan. Refrigerate
until firm.
MANDARIN SALAD
1 pkg. orange or lemon
jello
1 ( 11 oz. ) can Mandarin
oranges (or use 1 c.
drained, diced fresh
orange sections and
3/4 c. cold water)

Laura Gleason
1/4 c. mayonnaise
1/4 c. thin onion rings
1/2 c. diced celery
1 c. boiling water

Dissolve je!lo in boiling water. Drain canned oranges,
measuring syrup (add water to make 3/4 cup). Add to jello.
Blend in mayonnaise; chill until very thick. Fold in onion,
celery and oranges. Spoon into 1 quart mold or bowl.
Chill until very firm. Makes about 3 cups. Very tasty.
CHEESE-PINEAPPLE MOLD

Barbara Pasalich

1 Tbsp. (1 env.) unflavored 1 c. crushed pineapple,
gelatin
drained
1/4 c. cold water
1 c. grated Cheddar or
3/4c. sugar
American cheese
1/2 c. pineapple syrup
1 c. cream, whipped
Soften gelatin in cold water. Dissolve sugar in pineapple syrup over low heat. Add gelatin and stir until dissolved. Chill till partially set. Add pineapple and cheese.
Fold in whipped cream. Put in dish or mold; chill well.
584-81

25

ALASKAN FRUIT SALAD
1 env. unflavored gelatin
1 1/2 c. lemonade
1 (3 or 3 1/4 oz.) pkg.
vanilla pudding mix
1/2 c. whipped cream

Betty Krikau
1 ( 11 oz.) can Mandarin orange
sections, drained
1 (8 1/4 oz.) can crushed
pineapple, drained
1/4 c. maraschino cherries,
quartered

Soften gelatin in 1/4 cup lemonade. In saucepan, combine remaining lemonade and pudding mix; also, the softened
gelatin. Cook and stir over medium heat until thickened and
bubbly. Chill till partially set. Whip cream, ; fold in
oranges, pineapple and cherries. Chill until mixture
mounds. Turn in 4 cup mold. Chill until firm, 4 to 5 hours.
Makes 6 servings.
THREE BEAN SALAD
1 can green beans
1 can yellow beans
1 can kidney beans
1/2 c. apple jelly

Dorothy Benson
1/3 c. vinegar
2 tsp. cornstarch
1/2 tsp. salt
1 c. celery
1 small green onion, diced

Drain beans and mix together in large bowl. Heat apple
jelly until melted; add vinegar, salt and cornstarch (mixed
for thickening). Remove from heat and pour over beans and
mix. When cooled, add diced celery and onion.
3 BEAN SALAD
1 (No. 303) can cut green
beans
1 (No. 303) can cut wax
beans
1 (No. 303) can red kidney
beans
1 medium onion, sliced
into rings
1/2 green pepper, cut into
rings

Sue Jozapaitis
1 (No. 303) can garbanzo
beans (optional)
2/3 c. sugar
2/3 c. vinegar
1/2 c. salad oil
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. celery seed

Drain beans thoroughly. Put into large bowl; add remaining ingredients. Stir, cover and chill for several hours.
Tastes best when left overnight. Serve cold.
26

Marge Hollister

24 HOUR BEAN SALAD
1 can kidney beans
1 can green beans
1 can yellow beans
Green pepper
Onion rings

1I 3
3/4
2/3
1/2

c . salad oil
c. sugar
c. vinegar
tsp. salt

Drain and wash beans in cold water. Cut onion rings,
pepper rings; add remaining ingredients and refrigerate for
24 hours. Stir often during this period.
ITALIAN CAULIFLOWER SALAD
1
2
2
3
1

head cauliflower
bunches green onions
small green peppers
stalks celery
large cucumber

Eleanor Chapman

1 can pitted black olives
1 ( 1 qt.) basket cherry
tomatoes
1 pkg. Good Season's Italian
salad dressing

Cut all ingredients in pieces. Marinate 24 hours. Add
cucumbers just before serving. Can be kept several days in
refrigerator.
GERMAN POTATO SALAD
18 small potatoes
3 slices bacon
1 rounded Tbsp. flour
1 Tbsp . butter
1/4 c. vinegar

Marge Hollister
1/4 c. sugar
3/4 c. water
1 Tbsp. salt
1/2 tsp. pepper
1 small onion

Cook potatoes until soft. Peel and slice; add sliced
onion. Fry bacon until golden brown. Remove from pan.
To the bacon fat, add the butter and flour. Stir and add
vinegar, water, sugar, salt and pepper. Let come to a boil
and pour over potatoes. Sprinkle bacon cubes on top of
salad. Serves 4 to 6 people.

584-81

27

CARROT SALAD
2 pkg.
1 small
1 small
1 small

carrots, shredded
can pineapple
box raisins
jar cherries

Pat Mazurek
1 c. salad dressing
Salt
Pepper
Garlic salt

Mix all ingredients together.

Put in refrigerator to

chill.
SAUERKRAUT SALAD
2 1/2 c. sauerkraut,
drained
1 small onion, chopped fine
1 sweet pepper, chopped
fine

Mabel Gitzlaff
1/4 c. pimento, chopped fine
1 1/2 c. sugar
1/2 c. vinegar
1/2 c. salad oil

Mix sauerkraut, onion, pepper and pimento. Heat
sugar, vinegar and salad oil. Stir until sugar is dissolved;
do not boil. Pour over mixed ingredients; mix well and
chill. Drain before serving.
HOT DILL POTATO SALAD
1 Tbsp. butter
1 Tbsp. flour
1 tsp. salt
1/4 tsp. diced dill weed
1/8 tsp. pepper

Myrt Hollister

1 c. milk

1 I 2 c. ma:'l'onnaise
2 Tbsp. chopped onion
5 medium potatoes, cooked and
diced

Melt butter; stir in next 4 ingredients. Add milk, cook
and stir until thickened. Blend in mayonnaise and onion.
Fold in potaotes. Spoon into serving dish and sprinkle with
paprika.
SWISS SALAD
2 1/2 c. salad greens,
bite size
1/2 c. shredded Swiss
cheese

28

Kelly Lynn
2 Tb sp. sliced olives
1 hard cooked egg, chopped

Creamy Mustard Dressing:
114 c. mayonnaise
1 Tbsp. half & half
112 tsp. mustard

118 tsp. salt
118 tsp. pepper

Mix salad greens, cheese, olives and eggs. Mix all
ingredients with the Creamy Mustard Dressing. Toss dressing and salad together and serve.
SEVEN-LAYER SALAD
1 head lettuce, cleaned and
torn in pieces
1 doz. radishes, sliced thin
5 or 6 carrots, sliced thin
or grated
112 bunch celery, chopped
1 cucumber, peeled and
cubed

JoAnne Elfering
1 ( 6 to 8 oz.) pkg. frozen
peas, thawed
1 pt. mayonnaise
1 small pkg. Cheddar cheese,
grated
8 slices bacon, fried crisp and
broken in small pieces or
commercial Bac-Os bits

Layer in oblong 9x12 inch pan or large bowl: Lettuce,
radishes, carrots, celery, cucumber and peas. Spread
mayonnaise over all. Sprinkle with cheese and bacon.
Cover with Saran Wrap; refrigerate 12 hours.
Wanda Riddle

LAYERED SALAD
1 head iceberg lettuce,
sliced fine
1 red onion , sliced thin
and separated
1 I 2 c . diced celery
1 I 2 c . diced green
pepper

1 pkg. frozen peas, cooked

and drained
1 small head cauliflower,

broken in flowerets
6 oz. shredded American

cheese
1 lb. bacon, fried, broken
(about 15 to 20 slices)

Layer in large salad bowl as given; top with dressing.
Dressing:
114 c. sugar
113 c. Parmesan cheese

2 c. Miracle Whip
Salt and pepper to taste

Blend together. Cover salad to edges, sprinkle with 6
slices bacon bits; refrigerate overnight. Toss before serving.
584-81
29

CABBAGE AND CARROT SALAD
3 c. shredded cabbage
1 1/2 c. shredded carrots
1/2 tsp. salt

Mabel Gitzlaff

1 Tbsp. vinegar
1 orange, cut up

Mix well and put mayonnaise dressing on to your taste.
CELERY CASSEROLE

Dorothy Kirchner

6 c. chopped celery
1 can sliced water chestnuts
1 I 2 c. boiling water, salted 1/2 c. corn flake crumbs
Melted butter
1 can cream of chicken

soup

1/2 c. slivered almonds

Simmer chopped celery and water for 10 minutes and
drain celery. Add the chicken soup and water chestnuts.
Top with corn flake crumbs mixed with melted butter and
slivered almonds. Bake at 350° for 1/2 hour.
Beulah Berg

GLAZED BEETS
1/2 c. sugar
1/2 c. vinegar
Pinch of salt

1 tsp. cornstarch
Beets

Cook till thick, then put in your diced, cooked beets
and let stand for a few minutes at a low heat until nicely
colored and serve either hot or cold.
Kathy Griffith

FREEZER CORN
15 c. corn
3/4c. sugar

1/4 c. salt
5 c. ice water

Mix corn, sugar, salt and water and freeze.
FARMER FRIES
6 large baking potatoes

Gloria Bailey
Salad oil

Scrub 6 or more large baking potatoes. Slice in halves
lengthwise and quarter or eighth, depending on size. Dip
30

the potato fingers (with the skin left on) into a bowl of salad
oil. ·Drain and place on a cookie sheet or 9x13 inch cake pan;
bake for 30 to 45 minutes at 400°. ·These puff imd get
crispy on the outside. Taste like baked potatoes. Sprinkle
lightly with salt and serve.

VEGETABLE CASSEROLE

Kelly Lynn

2 cans any vegetable
1 can French fried onions

1 can cream of mushroom soup

Combine vegetables and soup in a 1 quart baking dish.
Sprinkle onions on the top and heat at 350° for 30 to 45 minutes in oven.
CELERY CASSEROLE
1 bunch celery
1/2 c. water
1/2 tsp. salt
1/4 c. butter
1/4 c. flour
1/4 tsp. salt and pepper
1 small onion, cut up fine

Elaine Frank
1
1
1
1

( 1 oz.) jar pimentos
c. half & half cream
c. grated Swiss cheese
c. water with 1 cube chicken
broth
1/2 c. toasted almonds

Cut up celery, cook until tender in 1/2 cup water. Put
in casserole dish. Melt butter, add flour and seasoning;
add onion and pimentos, chicken broth, cream and 1/2 of
cheese. Cook until thick, pour over celery. Sprinkle the
almonds. Put on rest of cheese on top; bake at 300° for 1/2
hour.
RICE-BROCCOLI CASSEROLE
1 c. uncooked Minute Rice
1 bag frozen, chopped
broccoli
1 can cream of chicken
soup

Myrtle Meier

1/2 c. milk
1} 4 c. chopped onion
1 I 4 c. diced celery
1 can sliced water chestnuts
1 ( 8 oz.) jar Cheez Whiz

Mix all ingredients in a casserole (may be done a day
ahead). Bake 45 to 50 minutes at 350°.
584-81

31

SKILLET SQUASH AND ONIONS
2 lb. butternut squash,

peeled and seeded
3 medium onions, thinly
sliced

Lucille Volk

1/4 tsp. pepper
3 Tbsp. butter or margarine
1/2 tsp. salt

Thinly slice squash. Melt butter in heavy saucepan or
fry pan. Add remaining ingredients, cover and· cook 20 minutes or till vegetables are tender. Stir occasionally. Makes
4 to 5 servings.
EGG CASSEROLE

Julie Pringle

12 slices bread
1/2 lb. grated Swiss
cheese
1/2 lb. grated Cheddar
cheese

1 lb. bacon, fried crisp and

crumbled
6 eggs

3 c. milk
Salt and pepper to taste

Remove crust of bread and cube it. Spread cubes in
bottom of pan. Sprinkle cheese and crumbled bacon over
bread. Slightly beat eggs with milk and add salt and pepper
to taste. Pour over ingredients in pan. Refrigerate overnight. Bake at 350° for 45 minutes.
BROCCOLI RICE

CASSEROLE

1/2 c. margarine
1 small on ion
1 large pkg. broccoli
1 c. uncooked Minute Rice

Lynne Mattson

1 can cheese soup
1 can mushroom soup
1 soup can full of milk

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.
YUMMY

GREEN BEANS

3 Tbsp. butter
3 Tbsp. flour
2 c. milk
1 I 2 lb. grated cheese
Salt and pepper

32

Marion Ling
2 1/2 c. cooked, seasoned green
beans
3 hard cooked eggs, chopped
coarsely
1/3 c. chopped onion

Make a sauce with butter, flour and milk. Add most of
cheese, stir until melted. Season with salt and pepper.
Place hot, drained beans in shallow baking pan and cover
with cheese sauce. Sprinkle with chopped eggs, onion and
remaining cheese. Place under low broiler, heat long enough
to melt cheese. Serves 8.
CAROLINA COLE SLAW

Jean Beyers

Dressing:
1 c. sugar

1 tsp. salt
1 tsp. dry mustard

1 tsp. celery seed
1 c. vjnegar

2 I 3 c. vegetable oil

Shred 1large (3 pound) head of cabbage. Bring all
other ingredients to a boil over moderate heat, stir while
heating. Pour over cabbage and refrigerate.
CARROT DELIGHT
5 large carrots
114 stick butter
5 potatoes

Elda Gabryshak
1 large onion
1 tsp. salt
1 c. water

Slice in baking dish a layer of carrots and a layer of
onion and a layer of potatoes. Pour over 1 cup of water with
salt dissolved in water.
Dot with butter; cover and leave
covered till done. Bake about 2 hours.
GREEN RICE
112 c. chopped onion
112 c. chopped celery
3 I 4 stick butter, melted
1 113 c. uncooked rice

Judy Gillmore
1 pkg. chopped broccoli
1 can cream of mushroom soup
1 ( 8 oz.) jar Swiss almond
cheese
Almonds to taste, sliced

Cook rice, also cook broccoli. Blend all ingredients
over low heat. Place in buttered casserole dish. Sprinkle
almonds on top of rice mixture. Bake about 40 minutes in
350° oven. Serves about 8.

584-81

33

CORN

CUSTARD

3 Tbsp. butter
3 Tbsp. flour
1 tsp. salt
Pepper
1 Tbsp. sugar

Avice Benson
3/4 c. milk
1 can whole kernel corn
1 can cream style corn
2 eggs

Melt butter; add flour and seasonings; stir in milk.
Beat 2 eggs. Mix in corn and thickening. Pour in casserole. Bake 1 hour and 30 minutes at 350°.
BAKED BEANS
2 lb. pea beans or navy
beans
1/2 lb. salt pork
2 tsp. salt

Charlotte Lynn
1 1/2 Tbsp. brown sugar
1/2 c. molasses
1/4 c. catsup
1 medium onion, sliced

Wash and pick over beans. Soak overnight in cold
water. In the morning, drain, cover with fresh water and
simmer until skins break. Turn into bean pot. Slice pork
and add with onions, sugar, molasses, catsup, salt and
mustard. Cover and bake at 325° for 6 hours without stirring, adding water as necessary to keep beans covered.
Uncover during last 1/2 hour to brown.
BROCCOLI-RICE CASSEROLE

Avice Benson

1 c. mushroom soup
8 oz. Cheez Whiz
1/2 c. onion, diced
1 I 2 c. celery , diced

1/2 stick melted oleo
1 1/3 c. Minute Rice
1 pkg. frozen, chopped broccoli

Have broccoli thawed.
40 minutes in 350° oven.

Mix all the ingredients; bake

VEGETABLE CASSEROLE
1 box frozen Brussels
sprouts
1 box frozen broccoli

Julie Pringle
2 boxes frozen cauliflower
1 can cream of mushroom soup
4 slices American cheese

Cook vegetables until tender; drain.
34

Arrange in

casserole. Spread soup over vegetables. Lay slices of
cheese on top. Bake until cheese melts at 350° for 20 to 30
minutes.
ALMOST-INSTANT

ZUCCHINI

1 lb. zucchini
Butter
Onion

Anna Burgess

Salt
Pepper

Shred 1 pound zucchini on coarse side of grater. Melt
just enough butter to cover bottom of skillet. Saute a little
chopped onion until soft. Add zucchini and saute over medium heat, stirring constantly 1 to 3 minutes. Sprinkle with
salt and pepper. Squash will be crispy and delicious.
Makes 3 servings.
PARTY CHICKEN SALAD
14 c. coarsely diced,
cooked chicken (from
2 (5 lb.) chickens)
2 tsp. salt
7 c. diced celery

Eleanor Chapman
4 c. seedless green grapes
6 hard cooked eggs, chopped
3 c. mayonnaise
1 c. slivered almonds, toasted
Lettuce leaves

Serves 16. In large bowl, place chicken and salt.
Add celery, grapes and eggs; chill several hours. Add
mayonnaise, toss lightly. For each serving, place 1 cup of
mixture on lettuce leaves, sprinkle with almonds. May be
garnished with cantaloupe, pineapple or avocado.
FRUITED CHICKEN SALAD
4 c. cooked chicken
1 (15 oz.) can pineapple
chunks, drained
1 c. celery, diced
1 ( 11 oz.) can Mandarin
oranges, drained
2 tsp. chopped onion

Susan Jozapaitis
1/2 c. sliced black olives
1/2 c. chopped green pepper
1 c. Miracle Whip
1 Tbsp. yellow mustard
1 (15 oz.) can chow rnein
noodles

Corn bine in large bowl, diced chicken, pineapple,
oranges, celery, pepper, onion and olives. Blend Miracle
Whip and mustard. Toss gently with chicken mixture. Cover
584-81

35

and chill 2 hours. Just before serving, mix in chow mein
noodles. Serve on lettuce leaves.
SPAM SALAD
1 ( 7 oz.) pkg. Creamettes
1 can Spam, diced
1 can peas
1 small onion, chopped

Cathy Glembocki
2 stalks celery, diced
2 c. salad dressing
3 Tbsp. sugar

1/4 c. milk

Cook Creamettes and add the next 4 ingredients and
let set while you mix salad dressing. Take 2 cups salad
dressing, 3 tablespoons sugar and 1/4 cup milk; mix well
and pour over above salad mixture.
TACO SALAD

Mrs. Kenneth (Sandy) Gillmore

1
1
1
1
1

1 lb. grated Cheddar cheese
1 small bottle Catalina salad
dressing or similar. tangy
dressing
1 bag taco flavored chips

lb. hamburger
head lettuce
onion
green pepper, chopped
or 2 tomatoes, chopped

Brown hamburger, drain off fat. Cool completely.
Tear lettuce into small pieces in large bowl. Add hamburger,
onion, pepper, tomatoes and cheese; toss well. Add dressing and mix. Crush chips, sprinkle on top. Add dressing
and chips just before serving for best results. Great for
picnics.
CHINESE CHICKEN SALAD
4 Tbsp. oil
4 Tbsp. sugar
4 Tbsp. rice or wine
vinegar
1 I 2 t sp . dry mustard

Gloria Bailey
Lettuce
Romaine lettuce
2 c. chic ken or turkey
1 can rice noodles
2 tsp. soy sauce

Put above ingredients in 1/2 pint container and shake
until sugar is dissolved. Tear lettuce and romaine in a
bowl; add 2 cups chicken or turkey (cut up or cubed). Add
1 can rice noodles. Pour dressing over all, mix and serve.

36

MOCK TUNA SALAD
1 c. celery
1 c. carrots
1/4 c. onions
1 large can tuna

Judy Hansche
1 c. Miracle Whip
1 can shoestring potatoes
1/4 c. slivered almonds

Mix and marinate first 4 ingredients for 3 hours or so.
Just prior to serving, mix in 1/4 cup slivered almonds and
shoestring potatoes; toss lightly.
SHRIMP MOLD
1/2 can tomato soup
1 env. Knox gelatine
1 tsp. Worcestershire
sauce
3 I 4 c. Miracle Whip
4 oz. cream cheese

1/2 c. chopped celery
1/4 c. chopped onion
Dash of garlic salt
1 tiny can shrimp, drained
and washed

Heat slowly in kettle, tomato soup, gelatine, salt, Worcestershire sauce; do not boil. Mix together until smooth,
Miracle Whip, cream cheese, celery, onion and garlic salt.
Combine all ingredients together. Place in mold and refrigerate until needed.
GLOSSY DRESSING FOR GERMAN POTATO SALAD
Marcia Edwards
4 strips bacon
1 small onion, cut up
2 Tbsp. flour
1/2 to 3/4 c. vinegar

1 1/2 c. water
1/2 c. mayonnaise
1/2 c. water

Fry bacon and onion till crisp. Remove from pan; stir
flour into grease (do not brown). Remove from fire; add
vinegar and sugar, mix until smooth. Add water, a little
at a time. Mix the 1/2 cup mayonnaise and 1/2 cup water
together. Add to mixture and mix until glossy. Mix with
your favorite potato salad, vegetables and eggs. Makes
approximately 2 1/2 quart casserole full.

584-81

37

1,000 ISLAND DRESSING
1 clove garlic, halved
1/2 c. mayonnaise
2 Tbsp. cream
2 Tbsp. chili sauce
2 Tbsp. chopped green
pepper

Betty Muhlenbeck
1/2 c. chopped olives
1 hard cooked egg, chopped
1/2 tsp. salt
1/2 tsp. paprika
2 Tbsp. relish

Rub garlic on inside of bowl; discard. Blend mayonnaise with cream and chili sauce; add rest of ingredients.
Stir and refrigerate. Makes 1 1/4 cups.
Jean Beyers

SALAD DRESSING
1 clove garlic
1 c. salad oil
1/2 c. sugar
1/2 c. vinegar
1 tsp. salt
1/2 c. catsup
1 tsp. Worcester shire sauce
Mix together and let stand in refrigerator.
HOMEMADE SALAD DRESSING
1
2
1
1

c. sugar
Tbsp. flour
tsp. ground mustard
tsp. salt

Grace Kutzke

2 eggs, beaten
1 c. milk
3/4 c. vinegar

Mix in order given in top of double boiler; cook until
thickened. Stir and be sure to add milk before vinegar.
If too thick, add small amount of milk.
FRENCH DRESSING
1/4 c. cider vinegar
1/4 c. lemon juice
(ReaLemon may be used)
1/4 c. honey
1 tsp. salt

Wanda Riddle
1/2 tsp. pepper
1/2 c. catsup
1/8 tsp. garlic powder
1 1/4 c. vegetable oil

Put all ingredients, except oil, in blender. Blend at
low speed. While blender is running, very slowly add oil.
Blend until well mixed. Refrigerate.
38

-----·-------------.

HANDY CHART OF KITCHEN MATH WITH METRIC
KITCHEN MATH WITH METRIC TABlES

Measure

Equivalent

1 Tbsp.
2 Tbsp.
1 jigger

Metric (ML)

3 tsp.
1 oz.
1% oz.
4 Tbsp.
5 Tbsp. plus 1 tsp.
8 Tbsp.
16 Tbsp.
2 cups
4 cups
4 cups plus 3Y, Tbsp.
2 Tbsp.
16 oz.
35.3 oz.

%cup

1/3 cup
%cup
1 cup

1 pint
1 quart

1 liter
1 oz. (dry)
1 pound
2.21 pounds

14.8 milliliters
29.6 milliliters
44.4 milliliters
59.2 milliliters
78.9 milliliters
118.4 milliliters
236.8 milfiliters

473.6 milliliters
947.2 milliliters
1,000.0 milliliters
28.35 grams
453.59 grams
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)
___c_u_bi~ y~~~s- (_v_d_3_) _______
milliliters (ml)
liters (I)
liters (ll
liters (I)
cubic meters (m3}
cubic meters (m3)

milliliters (ml)
5
milliliters (ml)
15
milliliters (ml)
30
liters (I)
0.24
liters (I)
0.47
liters (I)
0.95
liters (I)
3.8
cubic meters (m3)
0.03
_cu_b!~ ~e_te~s (_m3l. ________ 0.7_6_______ _
fluid ounces ( fl oz)
pints (pt)
quarts (qt)
gallons (gal)
cubic feet (ft3)
cubic yards (yd3)

DEEP-FAT FRYING TEMPERATURES
WffHOUT A THERMOMETER
A 1-inch cube of white bread will turn
golden brown~
345° to 355°
65 seconds
355° to 365"
60 seconds
365° to 375°
50 seconds
375° to 385°
40 seconds
385° to 395°
20 seconds

SIMPLIFIED MEASURES
dash

less than 1/8
teaspoon
3 tsp. = 1 Tbsp.
16 Tbsp. = 1 cup
1 cup""% pt.
=

2 pt. {4 c.l = 1 qt.
4 qt. !liquid) = 1 gal.
8 qt. (solid) = 1 peck
4 pecks = 1 bushel
16oz.=11b.

2 cups = 1 p-t.
If you want to measure part-cups by the table·
spoon, remember:
4 Tbsp. = :X. cup
1 0 2/3 Tbsp. = 2/3 cup

5 1/3 Tbsp. = 1/3 cup 12 Tbsp. =%cup
14 Tbsp. = 7/8 cup
8 Tbsp. = %cup

Copyright@ 1973 COOKBOOK PUBLISHERS, INC.

0.03
2.1
1.06
0.26
35
1.3

TABlE OF PROPORTIONS
Gelatin (unflavored) -1 Tbsp. thickens
2 cups liquid
Salt
Soups & Sauces
1 tsp. to 1 qt. sauce
Dough
Cereals
Meat
Vegetables

1 tsp. to 4 cups flour
1 tsp. to 2 cups liquid
1 tsp. to 1 lb. meat
% tsp. using 1 Qt. water

CONTENTS OF CANS
Of the different sizes of cans used by commercial
canners, the most common are:

Size

Average Contents

8-oz. . . . . . . . . . . . . . . . 1 cup
picnic . . . . . . . . . . . . . . 1'14 cupsNo. 300 . . . . . . . . . . . . . 1% cups

No. 1 tall . . . . . . . . . . . . 2 cups
No. 303 . . . . . . . . . . . . . 2 cups
No. 2 . . . . . . . . . . . . . . . 2'Y:! cups
No. 2% . . . . . . . . . . . . . . 3% cups

No. 3 . . . . . . . . . . . . . . . 4 cups
No. 10 . . . . . . . . . . . . . . 12 to 13 cups

MAIN DISHES
Judy Hartman

CHEESE-RICE RING
3 c. cooked rice
1 c. cheese
1/2 c. salad oil
3 eggs

1 small grated onion
2 tsp. salt

1 I 4 tsp. pepper

Pour into well greased ring mold. Set ring in pan of
warm water, then bake at 350° for 45 minutes. Unmold and
fill center with chicken or tuna, etc.
BEEF STEW
2 lb. stew meat
4 medium size potatoes
4 to 6 large carrots
3 stalks celery
2 c. shredded cabbage
4 medium onions

Pearl Wienke
1 ( 16 oz.) can green beans
1 (16 oz.) can peas
4 pkg. George Washington
broth
Salt and pepper
Water to cover
Fat

(Cut vegetables to bite sizes.) Brown meat in fat,
cover with water and simmer 2 hours, adding water if necessary. Add onions, celery and carrots; cook 1/2 hour,
then add potatoes, cabbage, beans and peas. Add salt,
pepper and George Washington broth. Simmer till done.
GERMAN SAUERBRATEN
2
2
4
1
1
2
8
8

c. vinegar
c. water
medium sliced onions
stalk chopped celery
c. chopped carrot
bay leaves
crushed peppercorns
whole cloves

Charlotte Kozak
1/4 tsp. mustard seed
4 to 5 lb. beef rump roast
1 tsp. salt
1/4 tsp. pepper
4 Tbsp. flour
1/2 c. sour cream or 1 can
undiluted mushroom soup

Bring first 9 ingredients to boil. Simmer 2 to 3 minutes; cool. Place meat in bowl. Pour simmered mixture
over meat; cover. Place in refrigerator 3 to 4 days. Turn
meat several times. To cook, remove meat, dry well.
584-81

39

Sprinkle with salt and pepper. Place in roasting pan. Add
2 cups of the marinade, cover, bake in 350° oven for 2 to
3 hours till tender. Remove meat, strain sauce, skim fat.
For gravy, return 2 to 3 cups of marinade to pan, adding
enough water to make 3 cups. Stir in flour, cook slowly till
thick. Stir in your choice of sour cream or mushroom soup.
Makes 6 to 8 servings.
Note: Flour should be made into paste form using
water before adding to liquid mixture.
NO PEEK CHICKEN
11/2c. quick cooking
rice, uncooked
6 chicken breasts

Milly Muhlenbeck
1 can cream of chicken soup
1 can cream of celery soup
1 pkg. onion soup mix

Line pan with foil. Place rice in pan; add chicken.
Combine canned soups and pour over everything. Sprinkle
with onion soup mix. Seal foil securely. Bake at 350° for
2 1/2 hours.
CHICKEN 'N STUFFING SCALLOP
1 (8 oz.) pkg. (3 1/2 c.)
herb seasoned stuffing
3 c. cubed, cooked chicken
1/2 c. butter
1/2 c. flour

Edith Gillmore

1/4 tsp. salt
Dash of pepper
4 c. chicken broth
6 slightly beaten eggs

Sauce:
1 can condensed cream
of mushroom soup
1/4 c. milk

1 c . dairy sour cream

1/4 c. chopped pimentos

Prepare stuffing according to package directions for
dry stuffing. Spread in 9x13x2 inch baking pan. Top with
layer of chicken. In a large saucepan, melt butter, blend
in flour and seasonings. Add cool broth, cook and stir till
mixture thickens. Stir small amount of hot mixture into
eggs, return to hot mixture. Pour over chicken. Bake in
slow oven at 325° for 40 to 45 minutes or until knife inserted
comes out clean. Let stand 5 minutes to set. Cut into
squares and serve with Pimento-Mushroom Sauce.
Sauce: Heat and stir until hot. Makes 12 servings.
40

BAKED CHICKEN AND RICE
2 cans cream of chicken
and mushroom soup
2 cans milk

Pat Mazurek

1 1/2 c. raw rice
10 chicken breasts or 2
chickens
2 soup cans of milk

Line bottom of pan with raw rice. Mix your soups and
2 cans of milk together. Lay your chicken on top of raw
rice; pour soup mix with milk over top of chicken. Bake for
2 hours at 350°. Last 1/2 hour, take foil off of chicken,
let brown.
POOR MAN'S LASAGNA
2 c. macaroni
1 lb. hamburger
Onion salt to taste
Sa! t to taste
Garlic salt to taste

Phyllis Hansche
Pepper to taste
Italian seasoning to taste
1 can tomato soup
1 can pizza sauce

Cook macaroni until almost tender, brown hamburger
with onion salt, garlic salt, pepper and Italian seasoning.
Add tomato soup and pizza sauce. Spread macaroni in bottom
of 9x12 inch pan. Beat till fluffy, 1 egg and 1/2 cup milk.
Drizzle over macaroni, cover with meat mixture. Put Mozzarella cheese and oregano on top. Bake 1/2 hour at 350°.
BARBECUED REDSKINS
1/2 tsp. salt
1/8 tsp. pepper
2 Tbsp. brown sugar
2 Tbsp. vinegar
3 Tbsp. Worcestershire
sauce
1/4 c. lemon juice

Gloria Bailey
1 1/2 tsp. prepared mustard
1 c. catsup
1/2 c. water
1/2 c. thinly sliced celery
1/2 c. onion
2 Tbsp. butter

Brown the onion in the butter; add all other ingredients and simmer for 30 minutes. Pour over 1 1/2 to 2 pounds
of frankfurters in 9x13 inch baking dish. Bake at 350° for
30 minutes. Serve on buns with some of the sauce on each
frankfurter.

584-81

41

MEAT LOAF

Stacy Muhlenbeck

Meat Loaf:
1 112 lb. ground beef
1 c. cracker crumbs
1 egg
1 medium chopped onion

1 112 tsp. salt
114 tsp. pepper
4 Tbsp. ketchup
112 c. milk

Sauce:
4 Tbsp. vinegar
4 Tbsp. brown sugar
2 Tbsp. Worcestershire
sauce

112 c. ketchup
1 I 4 c . chopped onion

Mix and shape the above ingredients for meat loaf in a
loaf.
Sauce: Place over heat, cook slowly for a few minutes.
Pour over meat loaf; bake 1 hour at 350°.
ROUND STEAK SAUERBRATEN
1
1
1
2
1
2

112 lb. round steak
Tbsp. fat
env. brown gravy mix
c. water
Tbsp. instant onion
Tbsp. white wine vinegar

Judy Hansche

2 Tbsp. brown sugar
112 tsp. salt
1 I 4 tsp. pepper
112 tsp. ginger
1 bay leaf
1 tsp. Worcestershire sauce

Cut meat in squares, brown in hot fat. Remove meat .
Add gravy mix and water; bring to boil, stirring constantly.
Stir in remaining ingredients; add meat and simmer 1 1 I 2
hours. Remove bay leaf. Serve over hot buttered noodles.
POOR MAN'S STEAK
1 1 I 2 lb ground beef
112 c. bread crumbs
0

Gloria Bailey
1 small onion, chopped
112 c. milk

Mix well and place in 9x13 inch pan, pat firm, cover
with foil and refrigerate overnight Cut into 5x3 inch
squares Roll in flour, brown in skillet of hot oil. Place in
baking dish, cover with 1/2 can undiluted cream of mushroom soup. Bake at 350° for 1 hour.
o

0

42

CHICKEN DEVINE
2 (10 oz.) pkg. frozen
broccoli
2 c. sliced chicken, cooked
and boned (about 3
breasts)
2 cans cream of chicken
soup

Eleanor Chapman
1 c. mayonnaise
1/2 tsp. curry powder
2 tsp. lemon juice
1 c. sharp American cheese,
shredded
Cracker crumbs

Cook broccoli in boiling, salted water until tender.
Arrange broccoli in buttered llx7x1 inch baking dish.
Place chicken on top. Combine soup, mayonnaise, lemon
juice and curry powder; pour over chicken. Sprinkle
cheese on top and some cracker crumbs. Bake at 350° for
45 minutes.
CHICKEN AND

GREEN BEAN CASSEROLE Norma Delwiche

1 can mushroom soup
1/2 c. milk
1 tsp. salt
1 (14 1/2 oz.) can fancy
chop suey vegetables
3 c. cooked chicken, cut
up

2 ( 9 oz.) pkg. or 1 ( 20 oz.)
pkg. frozen green beans,
French style
1/3 c. chopped onion
1 1/2 c. grated Cheddar cheese
1 c. French fried onions

Blend soup and salt and milk. Drain chop suey vegetables. Fold in all ingredients, except French fried onions.
Bake in 350° oven for 1 hour. Remove from oven, top with
onions, bake 10 minutes longer.
SAUERKRAUT
1
1
1
1

HOT DISH

1I 2 lb. ground beef
c. chopped onion
c. cooked rice
(16 oz.) can sauerkraut

Helen Redmond
1 ( 6 oz.) can tomato paste
1 ( 6 oz.) can tomato sauce
1 Tbsp. brown sugar (optional)

Fry meat and onion till brown. Layer in 1 1/2 quart
baking dish with rice and sauerkraut. Mix tomato paste and
tomato sauce together. Pour in mixture. Sprinkle with
brown sugar if desired. Cover, bake 1/2 hour in 350°
oven. Remove cover and bake another 1 I 2 hour. Serves 6
to 8.
584-81

43

HAM ROLL UPS
10 slices boiled ham
1 small pkg. brown berry
sage and onion stuffing
mix

Anna Burgess
1 small can crushed pineapple
1/4 c. melted butter
1/4 c. warm water

Crush stuffing, mix until fairly fine. Add pineapple
(juice and all), butter and water; mix well. Put 1/4 cup
dressing on slice of ham and roll up. Place on greased pan;
add 1/2 cup water to pan and cover with foil. Bake 20 minutes in 350° oven. Serve with Pineapple Raisin Sauce.
Pineapple Raisin Sauce:
1 c. pineapple juice
1 c. water
1/2c. raisins

3 Tbsp. cornstarch (add more,
needed)

Boil together and thicken with cornstarch. Can be put
on ham rolls ups in place of 1/2 cup water, about 1/2
amount, then rest served over ham at table.
PORCUPINES
1 lb. ground beef
1 I 2 c. uncooked rice
2 tsp. minced onion

Eleanor Chapman
2 Tbsp. catsup or chili sauce
1 1/2 tsp. salt
1 can tomato soup, undiluted

Mix meat, rice, onion, catsup and salt; shape into 12
balls. Place in casserole and cover with soup. Bake 60 to
80 minutes in a 350° oven.
MEAT

AND BEAN CASSEROLE

1/2 lb. cut up bacon
1 onion
1 lb . ground beef
1 (16 oz.) can pork and
beans
1 (16 oz.) can butter beans

Marie Walker

1 (16 oz.) can lima beans
1/2 c. ketchup
1/2 c. brown sugar
2 Tbsp. molasses
1 Tbsp. table mustard
1 ( 16 oz.) can kidney beans

Brown bacon, beef and onion; drain 1/2 of the grease
off. Add remaining ingredients; mix well. Put in large
casserole dish; bake 1 hour in oven at 350°. Great for picnics or potluck dinners.

44

TATER TOT

CASSEROLE

1 lb. ground beef
1/2 c. onions, chopped
1 ( 16 oz.) can corn

Patricia Volk
1 can cream of celery , chicken
or mushroom soup
1 bag tater tots
Dash of salt and pepper

Brown onions and ground beef; drain off fat. Add a
dash of salt and pepper. Preheat oven to 400°. Spread beef
and onions in bottom of a 2 quart baking dish. Spread corn
on top, pour 1 can of soup on corn. Fill in top of casserole
with tater tots. Bake 45 minutes. Serves 5.
NUTTY

NOODLES

1 1/2 lb. ground beef
1 ( 1/2 lb.) pkg. narrow
noodles, cooked
2 stalks celery, chopped
1 medium onion, chopped
1/2 green pepper, chopped
Mix well.

Susan Krueger
10 oz. sharp Cheddar cheese
or Colby or Red Cracker
Barrel cheese, grated
1 can tiny peas
1 can tomato soup
1 1/2 cans water
Salt and pepper to taste

Bake in oven for 45 minutes or longer at

350°.
FARMER'S

CASSEROLE

1/2 lb. bacon
2 medium (or more) onions
6 medium potatoes

Avice Benson
1 can cream of mushroom soup
or milk
Salt and pepper

Cut bacon in small chunks. Layer ingredients in casserole as for scalloped potatoes. Bake for 1 hour in 350°
oven.
MOCK PIZZA
7 oz. macaroni
1 egg, beaten
1/2 c. milk
1 lb. hamburger
1 onion
584-81

Erma Varvil
1 ( 6 to 8 oz.) can tomato paste
1 can tomato soup, undiluted
6 to 8 oz. Mozzarella cheese,
grated or sliced

45

Cook and rinse macaroni; drain. Add egg and milk.
Brown hamburger and onion; add tomato sauce and soup.
Siummer 15 minutes. Spread macaroni mixture on cookie
sheet with sides; spread hamburger mixture over next.
Cover with cheese. Bake in preheated 350° oven for 20
minutes or till cheese browns.
BEEF PINWHEELS
3
1
1
1

c. Bisquick
c. milk
1/2 tsp. Tabasco sauce
112 lb . ham burger

Judy Hartman
1
1
1
2

egg
c. corn flakes
medium onion
tsp. salt

Follow directions for rolled biscuits. Add 1/2 teaspoon
Tabasco sauce to milk; roll into rectangle, 10x15 inches.
Add remaining Tabasco sauce to meat and rest of ingredients. Spread on dough and roll like jelly roll. Cut in 3/4
inch slices. Pour mushroom sauce over it after baking.
Sauce: Combine 1 can mushroom soup, 1/2 cup milk
and 1 beef bouillon cube.
MEXICAN SPAGHETTI
1
1
1
1

lb. spaghetti, cooked
can peas, drained
jar pimentos, cut small
green pepper

Betty Muhlenbeck
1 large can tomatoes or tomato
juice
1 lb. ground beef, fried with
onions

Combine all ingredients; sprinkle with cheese and
strips of bacon. Bake 1 hour at 350°.
GERMAN BEER ROULADEN
1/2 lb. pork sausage
2 Tb sp. chopped onions
1/2 c. dry bread crumbs
2 lb. round steak
8 slices bacon
6 small white onions, halved

Lorraine Norman
1/2 c. flour
1 (12 oz.) can beer
2 beef bouillon
1 can button mushrooms
2 Tbsp. parsley

Combine sausage, onion and bread crumbs. Cut beef
into 8 slices. Pound meat until thin; salt and pepper. Divide sausage mixture into 8 pieces. Roll sausage into long

46

pieces the width of the beef strips. Roll beef over sausage.
Wrap bacon around meat, tie with string. Brown in Dutch
oven. Add onion halves and brown. Mix flour with 1/2 cup
beer. Pour over meat; add rest of beer. Add beef bouillon.
Cover and simmer for 2 hours. Add mushrooms and parsley.
If mixture becomes too thick, add more beer. Serve with
buttered noodles.
BEEF BURGUNDY

Barbara Pasalich

Ingredients:
2
Beef round steak,
1/4 inch
All-purpose flour
Butter or
margarine
Coarsely chopped
onion
Finely snipped
parsley
Garlic, crushed
Bay leaf
Salt
Pepper
Canned whole
mushrooms,
drained
Burgundy
Water

Number of Servings:
8
4
6

3/4 lb.
1 Tbsp.

11/2lb.
2 Tbsp.

2 lb.
2 1/2 lb.
3 Tbsp. 1/4 c.

1 Tbsp.

2 Tbsp.

3 Tbsp. 4 Tbsp.

2 Tbsp.

1/4 c.

1/3 c.

1/2 c.

2 tsp.
1 tsp.
1/2 small 1 small
clove
clove
1/2
1
1/4 tsp.
1/2 tsp.
Dash
Dash

1 Tbsp. 1 Tbsp.
1 med. 1 large
clove
clove
1
1
3/4tsp.ltsp.
Dash
Dash

3 oz.
1/3 c.
1/3 c.

6 oz.
3/4 c.
3/4 c.

3 oz.
1/2 c.
1/2 c.

6 oz.
1 c.
3/4 c.

Cut steak into bite size cubes, shake with the flour to
coat, being sure all flour is used. Melt butter or margarine
in skillet; brown steak pieces on all sides. Remove from
heat. Add onion, parsley, garlic, bay leaf, salt and pepper.
Stir in mushrooms, burgundy and water; heat mixture to
boiling. Reduce heat and simmer, covered, about 1 hour or
till meat is tender. Remove bay leaf. If desired, transfer
Beef Burgundy to chafing dish to keep hot. Serve over hot
fluffy rice or hot cooked noodles.

584-81

47

STUFFED PEPPERS
6 medium green peppers
1 1/2 lb. ground beef
2 Tbsp. onion, chopped
1/2 tsp. salt

1/2 tsp. pepper
1 1/2 c. cooked rice
1 ( 8 oz.) can tomato sauce

Cut tops off peppers and clean out the seeds. Cook
peppers in water to cover for 5 minutes; drain. Brown meat
and onion. Add seasonings, cooked rice and tomato sauce;
heat until bubbly. Spoon filling into peppers. Put in casserole dish. If too much filling, put extra around peppers.
Bake for 25 to 30 minutes at 350° ( 325° for a glass dish).
5 HOUR STEW
1 can cream of celery
soup, undiluted
2 Tbsp. water
1 lb. stew meat
1/4 tsp. pepper

Wanda Riddle
Potatoes, carrots, onions
(enough to serve your family)
1 tsp. salt
1/4 tsp. parsley flakes
(optional)

Put meat in covered casserole. Tuck in chunks of
onions, potatoes and carrots. Spread soup over top; sprinkle water on top. Season with salt, pepper and parsley
flakes. Bake 5 hours at 250°. This recipe can be multiplied as you wish. For each 1 pound of meat, add 1 can of
soup and 2 tablespoons water.
SKILLET SAUSAGES
1/2 c. raw rice
1/2 lb. sausage meat
2 Tbsp. onion, diced
3 1/2 c. canned tomatoes

Betty Muhlenbeck
1 tsp. prepared mustard
1 tsp. chili powder
1 tsp. salt

Wash rice and drain well. Put sausage and rice into
skillet and brown. Pour off drippings and add remaining
ingredients; cover, simmer 30 minutes, stirring occasionally.
Makes 4 servings.

48

STOVE TOP RICE AND MEAT
3 Tbsp. butter
113 c. finely diced celery
2 Tbsp. finely diced onion
2 green onions (including
tops) , finely diced
(optional)
1 lb. ground beef
112 tsp. salt
3 chicken bouillon cubes

CASSEROLE Jean Walker

112 tsp. seasoned salt
118 tsp. garlic salt
1 I 4 tsp. celery salt
118 tsp. onion salt
118 tsp. pepper
1 tsp. dried parsley flakes
112 tsp. soya sauce
2 112 c. water
1 c. raw rice (not instant)

In small frying pan, melt butter. Add celery and
onions. Cover and simmer till vegetables are tender, about
3 minutes. Heat large heavy fry pan or electric fry pan.
Sprinkle pan with the 112 teaspoon salt. Add ground beef;
fry until red color disappears. Drain fat. Combine all ingredients, except rice. Mix well. Stir in rice. On low heat,
bring to boil. Cover, simmer slowly on low heat for 15 minutes or till rice is tender. Stir occasionally to prevent
sticking. May omit any undesired seasonings.
FRENCH CHICKEN BAKE
213 c. margarine
1 lb. mushrooms
1 c. chopped celery
1 I 4 c. cornstarch
2 tsp. salt
114 tsp. white pepper

Edna Lichthardt
1 tsp. dried thyme
4 c. milk
6 c. diced chicken or turkey
1 (8 oz.) pkg. egg noodles,
cooked
114 c. white wine
Herb seasoned croutons

In skillet, melt margarine over medium heat. Add
celery and mushrooms, saute 5 minutes. Mix cornstarch
with milk and spices. Mix all ingredients together, except
croutons which are placed on top. Bake until bubbly, about
30 minutes at 350°.
CANNED CHILI
9 onions
2 bunches celery
4 red peppers
2 green peppers
Parsley
1 can dark red kidney beans
584-81

Bev Kasten
1 lb. ground beef
1 peck tomatoes
1 112 Tbsp. salt
112 tsp. black pepper
2 Tbsp. sugar

49

Chop or coarsely grind onions, celery and peppers.
Combine with peeled tomatoes and other ingredients. Cook
about an hour or until all vegetables are tender. Seal in
jars. Yield: 14to 18pints.
To serve, brown and season 1 pound ground beef.
Drain off excess grease. Combine with 1 can dark red kidney beans, 1 pint stewed tomatoes and 1 pint canned chili
during the cold winter months.
CHICKEN WITH WILD RICE CASSEROLE
1 c. wild rice (can use
white or brown rice)
3 Tbsp. finely chopped
shallots (or 1/2 c.
onion)
1/4 c. butter, divided
1 1 I 2 c . chicken broth
1/4 c. flour

Emily McLamb

1 1/2 c. light cream
1/4 tsp. nutmeg
Pepper and salt to taste
3 c. diced, cooked chicken
2 Tbsp. chopped parsley
2 Tbsp. grated Parmesan
cheese
1/4 lb. mushrooms, thinly sliced

Preheat oven to 350°. Prepare rice, set aside. Cook
onions in 1/2 of butter (do not brown); sprinkle with flour.
Stir till blended, then add broth and cream, stirring
rapidly with a whisk. Simmer, stirring 5 minutes. Season
with nutmeg, salt and pepper. Saute mushrooms in remaining butter and add to sauce with rice, chicken and parsley.
Spoon mixture into 2 quart casserole and sprinkle with
cheese. Bake 25 to 30 minutes. Can be made ahead.
CREAMED CHICKEN
2 c. cooked chicken, cut
in medium sized pieces
2 Tbsp. onion, finely
minced
3 Tbsp. butter or
margarine
4 Tbsp. all-purpose flour
1 (17 oz.) can peas

Barbara Pasalich
2 c . chicken stock (chicken
bouillon cubes may be used)
1 tsp. salt
1/8 tsp. pepper
. 1 c. diced, cooked potatoes
1 c. diced, cooked carrots
1 ( 4 oz.) can stems and pieces
mushrooms

Melt butter; add flour and stir till thickened. Add
chicken stock. Cook, stirring occasionally, until thickened.
Add remaining ingredients; heat through. Can be made in
individual pot pies topped with pie crust.
50

Wanda Riddle

BAKED BREAKFAST
1 lb. bulk pork sausage
6 eggs
2 c. milk

6 slices bread, cubed
1 c. shredded Cheddar cheese
1/4 tsp. dry mustard

Fry pork sausage, stirring to crumble; drain. Beat
eggs and milk; mix in bread cubes. Add cheese, mustard
and pork sausage; blend well. Pour into 9x 13 inch buttered
pan. Refrigerate overnight. Bake 45 minutes at 350°.
Serves 6 to 8.
SPANISH RICE
1 lb. hamburger
1 large can tomatoes

Marge Hollister
1 large c. cooked rice
1 green pepper

3 small onions

Brown onion and pepper in hot fat; add hamburger,
salt and pepper and sear well. Add cooked rice and tomatoes. Mix all together and bake 1 hour in moderate oven.
ORIENTAL BEEF SKILLET
1 lb. round steak
2 Tbsp. fat
1 c. celery
1 onion

Judy Hansche
1 can cream of mushroom soup
2/3 c. water
2 Tbsp. soy sauce
1 can bean sprouts

Cut meat in strips and brown in fat. Cook until tender.
Stir in celery, onion, soup , water and soy sauce. Cook
1 1/2 hours. Add bean sprouts, then serve over rice.
MINIATURE CHICKEN DRUMSTICKS
20 chicken wings (about
3 lb.)

2 Tbsp. salad oil
1/2 c. soy sauce
1/3 c. medium or dry sherry

Laura Gleason

1/4 c. ketchup
2 Tbsp. sugar
1/4 tsp. ground ginger
3 star anise (optional)

Day ahead or about 1 hour before serving: Cut wing
tips off at joint (use tips in soup another day). Cut each
wing in half at joint. In large frying pan, brown chicken
584-81

51

wings in salad oil over high heat, stirring constantly, about
7 minutes. Reduce heat to medium, add remaining ingredients, stirring well. Cover and cook about 25 minutes, stirring occasionally. Uncover pan and cook about 10 minutes
longer, stirring frequently until almost all liquid is absorbed
and chicken is tender. Serve hot or cover and refrigerate
and serve cold on a bed of shredded lettuce. Makes 40
appetizer servings.
SWEET AND SOUR CHICKEN WINGS
3 lb. broiler fryer chicken
wings
1 tsp. salt
Vegetable oil
1 c. cornstarch
3 eggs, beaten
1/4 c. soy sauce

Marie Koster

1/2 c. vinegar
1/2 c. sugar
3 Tbsp. catsup
1/2 tsp. salt
1/2 c. red currant jelly
2 Tbsp. lemon juice

Cut tips from wings (freeze for later use). Cut wings
at joint to make 2 pieces each. Rinse and dry on paper
toweling. Sprinkle with salt. Heat oil in large saucepan to
375° on deep fat frying thermometer. Roll wing sections in
cornstarch, then dip in egg to coat evenly. Deep fry 3 or 4
at a time until lightly golden, about 5 minutes. Drain on
paper toweling. Place in shallow baking dish. Combine soy
sauce, vinegar, sugar, ketchup, salt, jelly and lemon juice
in small saucepan. Heat to boiling, stirring constantly.
Lower heat, simmer 10 minutes. Pour over chicken. Bake
at 350° for 30 minutes until glazed.
QUICK HAMBURGER DISH
1 lb. hamburger
1 c. spaghetti in sauce
1 can cream style corn

Elda Gabryshak
1 small onion
1 small can tomato sauce

Brown hamburger with onion; drain. Add spaghetti
and corn and tomato sauce. Bake 1 hour at 350°.
GROUND BEEF CASSEROLE
1 lb. ground beef
1 small onion

52

Lynne Mattson
1 can cream of celery soup
1 can mushroom soup

1 can chicken soup
(creamed)

1 112 c. uncooked Minute Rice
4 Tbsp. soy sauce

Brown beef and onion in Dutch oven. Add all other ingredients and cook over medium heat, stirring occasionally
until all the soups are mixed thoroughly. Then put on lower
heat until rice cooks, approximately 45 minutes.
CAN -CAN CASSEROLE
1 can Swanson's chicken
1 can mushroom soup
1 can chicken rice soup

M.E. Benson
1 can Chinese noodles
1 small can Pet milk

Mix all ingredients; bake at 350° for 35 minutes.
BEEF PORCUPINES
1 lb. ground beef
1 I 2 c. uncooked rice
114 c. chopped onion
1 tsp. salt

Avice Benson
114 tsp. pepper
2 Tbsp. Wesson oil
2 ( 8 oz.) cans tomato sauce
1 c. water

Mix beef, rice, onion and seasonings. Form into small
balls. Fry in hot Wesson, turn often till light brown, but
not crusty. Add tomato sauce and water; mix well. Cover
and simmer about 45 minutes. May be made using 213 cup
Minute Rice. Prepare as above; simmer 15 to 20 minutes.
SMASH UP IN THE VALLEY
1
2
1
1

onion, finely chopped
Tbsp. shortening
lb. hamburger
(No. 2) can tomatoes

Susan Krueger

1 can vegetable soup
1 pkg. macaroni and cheese
112 c. bread crumbs
Salt and pepper to taste

Saute onion in shortening; add hamburger and brown.
Add tomatoes and soup. Cook macaroni from package according to directions on box, reserving cheese. Add macaroni to meat mixture; season to taste. Add 1 I 2 of cheese.
Pour into greased baking dish, sprinkle bread crumbs and
remaining cheese over top. Bake at 3 75° for 30 minutes.
Yield: 6 servings.
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53

LASAGNE
8 oz. lasagne noodles
1 onion, chopped
2 ( 6 oz.) cans tomato paste
1 Tbsp. minced parsley
1/2 tsp. basil
4 eggs, beaten
3/4lb. Mozzarella cheese,
shredded

Joy Delwiche
1/4 c. grated Parmesan cheese
2 tsp. salt
1 1/2 c. water
ll/2lb. ground beef
2 cloves garlic, minced
1 lb. Ricotta or cottage cheese

Cook noodles; drain. Brown beef, onion and garlic;
pour off fat. Stir in tomato paste, water, parsley, salt and
basil. Simmer 10 minutes. Blend eggs and Ricotta or cottage cheese (whichever cheese chosen). In 13x9x2 inch pan,
spread thin layer of meat sauce, top with 1/2 of noodles, all
Ricotta and egg mixture and 1/2 the Mozzarella cheese.
Cover Mozzarella with 1/2 the remaining meat sauce and all
remaining noodles. Top with remaining meat and Mozzarella
cheese. Sprinkle with Parmesan cheese. Bake in preheated
350° oven for 30 minutes. Let stand 10 minutes. Cut and
serve.
PRESBYTERIAN NOODLES
3 lb. fresh pork shoulder,
cut into 1/2 inch cubes
1 lb. egg noodles, medium
width
1 ( 16 oz.) can corn with
juice
1/2 c. water

Virginia Glasman
1 small green pepper, cut up
1 small jar pimentos

1/4 lb. American cheese, cubed
2 c. soda crackers , finely

crushed
1/4 c. butter or margarine

Brown pork in small amount of oil. Add the 1/2 cup
water and pepper. Cover, simmer till pork is tender, about
1/2 hour. While pork is cooking, boil noodles, rinse and
drain. Transfer meat and noodles to a mixing bowl. Add
corn, pimentos and cheese; mix well. Put in 13x9 inch baking pan. Melt butter; mix well with cracker crumbs. Sprinkle on top of mixture in pan. Bake 1 hour in 350° oven till
crackers are brown.

54

Myrtle Meier

RUSSIAN PUFF
3 c. cooked rice
2 lb. hamburger
Chopped onion
1 small can mushrooms

1 small can peas
Salt and pepper to taste
1 can tomato soup
1 can water

Fry meat and onions; add mushrooms and peas and rice.
Place in casserole dish and cover with tomato soup and
water. Bake in 375° oven for 45 minutes.
SHIPWRECK CASSEROLE
1 lb. hambuger
1 medium onion
4 medium potatoes

Ruth Griffiths
1 can beef vegetable soup
2 c. green beans (peas can be

used)

Brown lightly hamburger and onion. Cube or slice
potatoes. Stir in vegetable soup and green beans; bake 45
minutes in 350° oven.
FRIED CHICKEN IN THE OVEN
1/4 c. Crisco oil
1/4 c. butter or margarine
Paprika

Onion or garlic salt
Chicken (amount needed)

Melt in a 9x13 inch pan, the butter. Then add salt,
pepper, paprika, onion and garlic salt on chicken. Flour
the chicken, put in pan (skin down) and bake 1/2 hour on
1 side and 1/2 hour on the other side at 425°.
HAMBURGER CASSEROLE
1 lb. ground beef
1 layer of sliced onion
1 layer of thin sliced

potatoes

1 can peas, drained (save
juice)
1 can cream of chicken soup
2 cans celery soup

Mix the cream soups with juice of peas. Pour over ingredients and bake in oven for 1 hour or until potatoes are
done. Bake at 350°.

584-81

55

HAMBURGER CASSEROLE WITH DRESSING
Juliette Bishop
1 lb. hamburger
1 small pkg. Catherine
Clark's dressing mix
1/2 c. celery, cut fine

1/2 c. onion, chopped
1 can cream of chicken soup
1 can mushroom soup
1/2 c. milk

Brown hamburger, onions and celery. Blend soups
and milk; add browned ingredients and dressing mix. Place
in buttered casserole, bake at 350° for 1 hour.
SWEET-SOUR CHICKEN
2 fryers, cut up
1 (8 oz.) bottle Russian
salad dressing

Gertrude Casey
1 env. dry onion soup mix
1 (10 oz.) jar apricot preserves
Cooked noodles or rice

Put cut up fryers into a 9x13 inch pan. Mix together
salad dressing, onion soup and preserves. Pour over
chicken and bake 1 1/2 hours in a 350° oven. Serve on
cooked noodles or rice, whatever you want to make. This
serves 8 to 10 people.
MEAT

LOAF

1 1/2 lb. ground beef
3/4 c. quick oatmeal
1/2 c. celery, chopped
1/4 c. onion, chopped

Joyce Thornton
1 1/2 tsp. salt
1/2 or 1/4 tsp. black pepper
3 I 4 c. tomato juice
1 egg, slightly beaten

Mix and pack in loaf pan. Bake at 350° for 1 hour and
15 minutes. Let set for 5 minutes before cutting.
MEAT

LOAF

1 1/2 lb. ground beef
1 pkg. onion soup mix
Pinch of salt
Pinch of pepper
1/2 c. onions

Kelly Lynn
2 eggs
1/4 c. beef broth
l/4c. A.l. sauce
1/2 c. oatmeal

Mix beef, soup mix, salt, pepper, onions, eggs and
A .1. sauce. Shape into loaf and place in pan. Pour beef

56

broth over loaf.
or until done.

Bake in 375° oven for 30 to 50 minutes

PORK CHOP CASSEROLE
1 onion, chopped
1 can mushrooms
1 c. uncooked rice

Pat Parrish
1 can beef consomme soup
Pork chops

Brown chops in frying pan. In casserole, saute onion
and mushrooms in 2 tablespoons butter or oleo. Add rice
and soup; place chops on top. Cover and bake at 350° for
1 hour.
CHICKEN LIVERS AND MUSHROOMS
1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
1 lb. chicken livers
6 slices bacon in 1 inch
pieces

Karen Ellis

1 medium onion, sliced
2 Tbsp. Parmesan cheese
1 can cream of mushroom soup
1 can mushrooms, sliced
1/4 c. dry white wine

Mix flour, salt and pepper; coat livers. In 10 1/2 inch
Faberware fry pan over medium heat, brown bacon. Place
bacon in slow cooker. Saute livers in bacon fat. Combine
livers and remaining ingredients and place in slow cooker.
Cover, turn to low and cook 3 to 5 hours or until done.
Serve over hot noodles or rice. Serves 4.
PORK CHOP CASSEROLE
6 pork chops
6 medium potatoes

Doris Magwitz
1 can mushroom soup
2/3 soup can of milk

Salt and pepper
Arrange pork chops in 9xl2 inch baking dish; season
to taste. Slice raw potatoes over chops to fill dish 3/4 full.
Thin soup with the milk and pour over potatoes and chops
in casserole; bake at 350° for 1 hour.

584-81

57

TACO CASSEROLE
1 bag regular Fritos
1 1/2 lb. ground beef
1 pkg. taco seasoning

Kelly Lynn
2 c. taco cheese
1 1/2 c. water
1 drop Tabasco sauce

Brown ground beef; add water, taco seasoning and
Tabasco sauce. Simmer, put 1/2 of the Fritos in a casserole
dish, top with 1/2 of the beef mix and 1 cup of the cheese.
Put on the rest of the Fritos, meat and cheese, the same as
described above. Bake at 350° for 20 to 30 minutes.
CORNED BEEF CASSEROLE

Joan Jackson

1 ( 12 oz.) pkg. noodles
1 can mushroom soup
1 can corned beef
1 soup can of milk
1/2 lb. Velveeta cheese
16 small soda square crackers
1 can cream of chicken soup
Cook and drain noodles. Break corned beef and
cheese into small pieces. Mix soups and milk. Mix noodles,
beef and cheese together. Place in casserole; pour soup
mixture over. Top with cracker crumbs. Bake 1 hour in
375° oven.
HAMBURGER HASH-CHINESE NOODLES
1
2
1
1
1

lb. ground beef
medium onions
c. celery
can mushroom soup
can cream of chicken soup

Dorothy Benson

1/2 c. Minute Rice
1 1/2 c. water
1/4 c. soy sauce
1 can Chinese noodles

Brown beef, onions, celery. Mix all the ingredients.
Bake 1 hour at 350°. Some of the noodles for topping looks
nice.
SAVORY NOODLES AND BEEF
1
1
2
1
2

c. uncooked noodles
( 12 oz.) can corned beef
small onions, diced
c. celery
c. peas

58

Florence Nash

1 c. tomato soup
1/3 c. water
Dash of salt and pepper
1/4 c. cheese, grated
1/3 c. water

Cook noodles and drain. Chop meat, add onions and
celery. Cook 10 minutes. Mix meat, noodles and peas.
Add tomato soup, water, cheese and seasoning. Place in
buttered 8 inch casserole and bake 45 minutes in 350° oven.
ONE-DISH MEAL
1 lb. ground beef
1 small onion

Mrs. John Gordon
1 can green beans
1 can cream of chicken soup

Brown beef and onion; add green beans and soup.
Simmer until most of juice is gone. Put into casserole,
cover with mashed potatoes, dot with butter and sprinkle
with paprika. Bake in 400° oven until brown.
EASY HAMBURGER QUICHE
1 unbaked 9 inch pastry
shell
1/2 lb. ground beef
1/2 c. Hellmann's real
mayonnaise
1/2 c. milk

Anna Burgess
2 eggs
1 Tbsp. cornstarch
1 1/2 c. (1/2 lb.) chopped
Cheddar or Swiss cheese
1 I 3 c . sliced green onion
Dash of pepper

Brown meat in skillet over medium heat; drain fat and
set aside. Blend next 4 ingredients until smooth. Stir in
meat, cheese, onion and pepper. Turn into pastry shell
and bake in 350° F. oven for 35 to 40 minutes or until golden
brown on top and knife inserted in center comes out clean.
Serves 6 to 8.
FORGOTTEN ROAST
4 lb. beef roast
1 pkg. onion soup mix

Florence Nash
1 can cream of onion soup

Place roast on generous sheet of foil. Sprinkle soup
mix over all. Pour on undiluted onion soup; wrap tightly.
Place in open pan in 275° oven, forget it. Will be well done
in 4 hours with its own gravy. Salt and pepper are unnecessary.

584-81

59

HAMBURGER CASSEROLE IN THE MICROWAVE
Gail Burgess
2 eggs
2 slices white bread, cut
in 1/2 inch cubes
1 lb . ground beef
1/4 c. milk

1/4 tsp. pepper
1 tsp. salt
1 Tbsp. mustard
1 can cream style corn
1 onion, if desired

Break eggs into 1 1/2 quart casserole and beat with a
fork. Add bread, beef, milk, pepper, salt, corn and mustard; mix well. Microwave a total of 14 minutes. Stir and
turn after 4-6-8 minutes. Let cool 5 minutes. Makes enough
to serve 6.
BEEF IN A PEA PATCH
1 lb . ground beef
1 ( 1 oz.) pkg. onion gravy
mix
1/4 t sp. garlic salt
1 1/2 c. water

Sue Jozapaitis
1/3 c. raw rice
1 ( 10 oz.) pkg. frozen peas
1 ( 5 oz.) can water chestnuts,
sliced
1 can French fried onions

Brown hamburger; pour off drippings. Blend in
gravy mix, garlic, salt, water and raw rice. Bring to a
boil. Reduce heat to low, cover and simmer 15 minutes.
Stir in thawed peas, water chestnuts; continue to simmer
until rice is tender. Stir French fried onions in right before serving.
PIZZA CASSEROLE
1 ( 1 lb . ) box shell
macaroni
1 large can pizza sauce

Pat Mazurek
1 ( 6 oz.) can tomato sauce
1 lb. Italian sausage
2 c. Mozzarella cheese

Cook shells according to directions on box. Mix pizza
sauce, tomato sauce and Italian sausage; cook on top of
stove. Mix together all ingredients, except for cheese.
Pour into casserole dish, 1/2 of mixture. Add 1 cup cheese
over mixture; add rest of mixture and second cup of cheese.
Bake at 350° for 1/2 hour.

60

Marion Ling

SUPER DRIED BEEF CASSEROLE
1pkg. Creamettes,
uncooked
1 ( 4 oz.) pkg. dried beef,
cut up
112 lb. grated Cheddar
cheese

1 small onion, grated
4 hard boiled eggs, chopped
1 can mushroom soup
1 pt. milk

Stir all together and set in refrigerator overnight.
Bake 1 hour in 350° oven.
SWEDISH MEAT BALLS
1 lb. ground chuck
114 lb. ground pork
2 Tbsp. minced onion
112 c. milk
1 egg

Phyllis Hansche
112 c. bread crumbs
1 114 tsp. salt
2 tsp. sugar
114 tsp. nutmeg
114 tsp. allspice

Mix together; bake on cookie sheet at 350° till brown.
If stored in refrigerator or frozen, pour 1 can beef broth
over meat balls. Warm in broth before serving.
STUFFED

Judy Hansche

ZUCCHINI

1 large zucchini
1 I 3 lb. Italian sausage
(bulk)
1 medium chopped onion
112 c. chopped celery

1 I 4 tsp. garlic powder
Parmesan cheese to taste
1 c. bread crumbs
Salt and pepper to taste
Chicken bouillon

Saute sausage lightly; drain part of grease. Add onion,
celery and scooped out part of zucchini. Leave 114 inch
shell on zucchini. Mix and saute lightly. Add seasonings.
Put stuffing into shells and place into baking dish. Sprinkle generously with cheese and bread crumbs. Pour small
amount of chicken bouillon in bottom of pan; bake at 350°
for 1 hour.
SWEDISH MEAT BALLS
3 lb. hamburger
1 big onion
584-81

Pat Mazurek
3 pieces celery
1 green pepper

61

1 ( 6 oz.) can tomato sauce
1 c. sour cream
Salt, pepper, garlic salt

2 pkg. onion soup
1 pkg. au jus gravy

Mix all ingredients together. Put on cookie sheet in
oven at 350° for about 1 hour. Then mix onion soup and
au jus on top of stove. Drop meat into gravy mix, let set
for about 1 hour.
SWEET AND SOUR PORK
2 Tbsp. oil
1 lb. cubed boneless pork
1 can pineapple chunks
1/2 c. dark corn syrup
1/4 c. vinegar
2 Tbsp. soy sauce

Frances Kunkel
2 Tbsp. catsup
1 clove garlic, minced
2 Tbsp. cornstarch
1/2 c. green pepper pieces
Mushrooms (optional)

Brown pork in oil. Add next 6 ingredients. Boil,
simmer 10 minutes. Mix cornstarch and 2 tablespoons water;
add to pork with green peppers. Boil 2 minutes, stirring
constantly. Serve over rice. Serves 4.
Beulah Berg

OVEN BAKED STEW
1
3
1
2
1

1/2 lb. beef
to 4 carrots
1}2 c. celery
to 3 medium onions
(No. 303) can (2 c.)
tomatoes

1
1
3
1

tsp. sugar
tsp. salt
Tbsp. tapioca
slice white bread

Cut beef into 1 or 1 1/2 inch cubes. Cut carrots
crosswise about 1 inch long. Onions, cut into wedges.
Crumble the slice bread. Put all ingredients into 2 1/2
quart casserole, cover and bake 5 hours in 250° oven. Do
not peek. Serve over rice, noodles, mashed potatoes or
Chinese noodles. Serves 4 to 6. Use the round bone pot
roast, cut off the fat.
Marcia Edwards

SWEDISH MEAT BALLS
2 slices dry white bread
3/4 c. water
62

1 egg
1 tsp. salt

1 medium onion, ground
and sauteed
1/8 tsp. pepper
1 lb. ground beef

1/2 c. flour
2 Tbsp. water
2 Tbsp. butter or margarine

Soak bread in water. Add egg, mix with fork till well
blended. Add onion, salt, pepper and meat; mix well.
Shape into 36 to 40 balls, roll in flour. Melt butter in large
frying pan. Add meat balls and brown well. Takes 20 minutes for browning. Add water, cover tightly and cook over
low heat for 20 to 25 minutes.
HAMBURGER CASSEROLE
1 lb. hamburger
1 can corn

Gail Burgess
1 can tomato soup
Salt and pepper

Brown hamburger. Season to taste with salt and pepper. Put in 1 1/2 quart casserole. Add corn and tomato
soup. Stir well. Bake in 350° oven for 10 minutes (preheated).
BARBECUE HAMBURGER
1 large onion, browned in
butter
1 1/2 lb. hamburger
3/4 c. catsup
2 Tbsp. sugar

Judy Hartman
1 c. mushroom soup
1 Tbsp. vinegar
1 Tbsp. mustard
1/2 c. celery

Add all ingredients and simmer 45 minutes.
HAMBURGER STEW
1 lb. ground beef
1 Tbsp. fat
1 onion, sliced
1 1/2 tsp. salt
1/4 tsp. pepper

Marion Ling
1 ( 9 oz.) can tomatoes
3 potatoes, sliced
3 carrots, sliced
2 stalks celery, diced
Chopped parsley

Brown beef lightly in fat, stirring with fork to break
up meat. Add onion and cook till tender. Add remaining
ingredients, except parsley. Cover and simmer 30 minutes
or until vegetables are tender. Serve on mashed potatoes or
hot biscuits. Sprinkle with parsley. Serves 4.
584-81
63

BARBEQUE
2 to 3 lb. hamburger
112 tsp. brown sugar
1 tsp. salt
1 tsp. paprika
1 small onion, chopped
114 c. catsup

Carol Beyers

1/2 tsp. vinegar
1 Tbsp. Worcester shire sauce
112 tsp. pepper
112 tsp. chili powder
1 can tomato soup

Brown hamburger and drain excess fat, then add all
the other ingredients. Simmer 2 to 3 hours.
QUICK-EASY B.B.Q.
1 lb. ground beef
314 c. ketchup
1 112 c. water
1 tsp. chili powder

Pam Larsen
1 chopped onion
1 tsp. prepared mustard
1 tsp. salt

114 tsp. pepper

Boil ketchup, water, chili powder and onion 10 minutes. Add salt and pepper and uncooked hamburger meat,
broken apart. Boil 15 minutes; add mustard and let stand
5 minutes.
MOCK PIZZA
1 can Spam, chopped
1 small pkg. Velveeta

cheese, chopped
1 I 2 tsp. oregano

Judy Hansche
Onion to taste
1 I 2 c. Miracle Whip
2 hard boiled eggs, chopped

Mix all ingredients. Place on a 1/2 bun, broil till
cheese melts.
TATER TOT DISH
1 lb. hamburger, cooked
112 tsp. diced onion
112 c. chopped celery

Judy Hartman
1 c. cheese
1 can cream of chicken soup
1/2 can milk

Cook hamburger, put on bottom of baking dish and top
with onion, cheese and chopped celery. Then mix together
chicken soup and milk. Pour 112 of liquid mixture over mixture in the dish. Add 1 package tater tots. Pour rest of
~~uid mixture over top; bake 1 hour at 350°.

HAMBURGER CASSEROLE
1
1
1
1
1

lb. hamburger
c. onion, diced
c. celery, chopped
can mushroom soup
can chicken soup

Marge Hollister
1 can water
2 Tbsp. chop suey sauce
1/2 c. uncooked rice
1 c. bean sprouts or chop suey
vegetables
Chinese noodles

Brown hamburger, onion, celery in butter; add rest of
ingredients. Bake 1 hour and 15 minutes at 350°. Sprinkle
3/4 cup Chinese noodles on top also.
Pat Parrish

HAMBURGER CASSEROLE
1 1/2 lb. hamburger
1/2 bag egg noodles,
precooked
1 small chopped onion

1 small can corn

1 small can peas
1 c. tomato sauce

Mix all ingredients and put in a baking dish.
3 50° for 1 hour.
BURGER PIZZA
1 c. Bisquick
1/2 lb. hamburger
Salt to taste
Pepper to taste

Bake at

Judy Hansche
Garlic to taste
Oregano to taste
1 small can tomato sauce
1/2lb. cheese (any kind)
Oil

Prepare 1 cup Bisquick mix according to dough directions. Put in a cake pan. Brush with oil. Crumble 1/2
pound cooked hamburger over crust. Add salt, pepper,
garlic and oregano. Pour tomato sauce on top, then add 1/2
pound cheese (any), cut in strips on top. Bake at 400° for
20 minutes.
BAKED SPAGHETTI
1 (12 oz.) pkg. spaghetti
1 large can tomatoes
1 jar pimentos
1 can peas
584-81

Cathy Glembocki
1 small onion
1 1/2 lb. hamburger
Salt and pepper to taste

65

Cook spaghetti, brown hamburger, salt and pepper to
taste. Chop onion and pimento, drain peas and mash tomatoes and keep juice. Mix all ingredients together and
place in 350° oven for 1 hour or until it gets crispy on top.
ITALIAN SPAGHETTI SAUCE
2 lb. hamburger
2 cans tomato soup
(regular size)
1 small can tomato paste

Cathy Glembocki

1 large can tomatoes
1 Tbsp. oregano
1 Tbsp. sweet basil
1/2 tomato soup can of water

Brown hamburger, add salt and pepper to taste. Add
all other ingredients and simmer about 2 hours, stirring occasionally. Cook 1 pound spaghetti.
MEAT SAUCE
1 small onion
1 ( 8 oz.) can tomato sauce
1 small can mushrooms

Pat Parrish
1 c. water
Green pepper
1/4 c. water

Put first 4 ingredients in blender and chop well. Pour
over meat that has been browned and seasoned with garlic
salt. (Meat could be round steak, flank steak or chicken).
Cook until tender, usually 1 1/2 hours. Place quartered
green pepper and 1/4 cup water in blender and chop well.
Add this to meat sauce and cook additional 10 minutes.
CHEESE SCALLOPED POTATOES WITH HAM Elsie Krahn
1/2 c. chopped onion
1/4 c. flour
1/2 tsp. salt
2 1/4 c. milk
1/4 c. butter or
margarine

1/2 tsp. dry mustard
1/8 tsp. pepper
1/2 to 1 c. shredded Cheddar
cheese
4 c. thinly sliced j:>ared ])otatoes
1 lb. ham, cut in large chunks

Cook onion in butter in large saucepan until tender.
Blend in flour, mustard, salt and pepper; gradually stir in
milk. Cook and stir over medium heat until sauce thickens.
Stir in cheese. Arrange potatoes in a greased 12x8x2 inch
baking dish, top with ham and pour sauce over all. Cover
with foil and bake in 350° oven for 45 minutes. Uncover,
bake 15 minutes longer. Makes 4 to 6 servings.

66

POOR MAN'S

Norma Delwiche

CHOP SUEY

1 lb. ground beef
2 c. chopped celery
1/2 c. uncooked regular
rice
2 medium onions, chopped

6
1
1
2

Tbsp. soy sauce
can mushroom soup
1/2 cans water
Tbsp. butter

Brown meat in butter. Add remaining ingredients.
Place in casserole dish; bake 2 hours in 375° oven. Keep
covered until last 1/2 hour. Serves 6 to 8. (Mushrooms
may be added, if desired.)
TACO FILLING
1 lb. ground beef, browned
1/4 c. chopped onion
1 ( 8 oz.) can tomato sauce
1/4 tsp. chili powder

Stacy Wienke
Salt and garlic powder to taste
Lettuce, shredded
Cheese, shredded
Sliced tomatoes

Mix ground beef, onion, tomato sauce, chili powder,
salt and garlic powder and keep over low heat. Place sauce,
lettuce, cheese and tomatoes in warmed taco shells and
serve.
ZUCCHINI PARMESAN BAKE
1 lb. ground beef
2 medium onions
1 c. shredded Cheddar
cheese
2 Tbsp. salad oil
1 ( 16 oz.) can tomatoes
1 ( 6 oz.) can tomato paste
1 chopped green pepper

Connie Meier
1/2 c. grated Parmesan cheese
4 medium zucchini, 1/4 inch
slices
1/4 tsp. garlic salt
1/2 Tbsp. oregano
1/2 Tbsp. salt
1/2 Tbsp. pepper

Saute beef and onions in oil until browned, add green
pepper, simmer 10 minutes. Blend in spices, tomatoes,
Cheddar cheese and zucchini. Simmer 10 minutes. Place in
3 quart casserole, sprinkle with Parmesan cheese. Bake at
350° for 45 minutes.

584-81

67

CORN DOGS

Phyllis Hansche

Sift together:
1 c. flour
3 I 4 c. corn meal
2 Tbsp. sugar (optional)

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

Cut in 2 tablespoons margarine to the above mixture.
Add milk to slightly beaten egg to fill 1 cup and then add to
dry mixture. Mix well. Dip wieners in, one at a time.
Fry in deep fat.

**

68

NOTES

**

\____

_____________

__./

COOKING SUGGESTIONS
To toast coconut for cakes, put in pie pan and place in moderate oven.
Stir often from edges, to brown evenly.

*

i!-

***

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 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 ........
MODE RATE OVEN ....
HOT OVEN . . . . . . . . .
VERY HOT OVEN ....

4

250
350
4DD
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
Take 1 large field, halt 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.

Copyright© 1973 COOKBOOK PUBliSHERS, INC.

BREAD,

ROLLS,

STRAWBERRY NUT LOAF
1 c. butter

1 1/2 c. sugar
1 tsp. vanilla
1/4 tsp. lemon extract
4 eggs
3 c. sifted flour

PASTRY
Dorothy Kirchner

1 tsp. salt
3 I 4 tsp. cream of tartar
1/2 tsp. soda
1 c. strawberry jam
1/2 c. sour cream
1/2c. walnuts

Cream till light, butter, sugar, vanilla and lemon extract. Add eggs, one at a time, beating well after each
addition. Sift together flour, salt, cream of tartar and soda.
Combine strawberry jam and sour cream; add alternately
with dry ingredients to creamed mixture. Stir in cut up
walnuts. Pour into 2 paper lined 8x4x2 inch loaf pans.
Bake in 350° oven for 50 minutes or until done. Cool 10
minutes before removing from pan.
PUMPKIN BREAD
3 c. sugar
1 c. oil
4 to 5 eggs
1 1/2 tsp. salt
3 tsp. cinnamon

Stacy Muhlenbeck
1 1/2 tsp. nutmeg
2/3c. water
1 can (approx. 2 c.) pumpkin
3 1/3 c. flour
2 tsp. baking soda

Use mixer to blend all the ingredients. Pour into 3
medium size bread pans. Bake 1 hour at 350°.
ZUCCHINI BREAD
3
1
1
3
2
2

eggs
c . vegetable oil
1/2 c. sugar
medium ( 2 c.) zucchini
t sp . vanilla
c. sifted flour

Estelle Brown
1/4 tsp. baking powder
2 tsp. baking soda
3 tsp. cinnamon
1 tsp. salt
1 c. walnuts, chopped
1 c. raisins

Beat eggs lightly in large bowl. Stir in oil, sugar,
zucchini and vanilla. Sift flour, baking powder, baking
soda, cinnamon and salt onto waxed paper. Stir into egg
mixture until well blended. Stir in raisins and nuts. Spoon
584-81

69

batter into 2 well greased 8x5x3 inch loaf pans. Bake in a
moderate oven at 375° for 1 hour or until center springs
back when lightly pressed with fingertips. Cool pans on
wire racks 10 minutes. Remove from pans and cool completely.
ST. JOHN'S BANANA BREAD
1/2 c. butter
1 c. sugar
2 eggs
2 c . sifted flour
1/2 tsp. salt

1
3
1
2
1

Susan Jozapaitis

tsp. soda
large bananas, mashed
Tbsp. melted butter
tsp. sugar
tsp. cinnamon

Cream butter and sugar. Beat in eggs, one at a time.
Mix in sifted flour, soda and salt; beat in bananas and add
nuts. Pour into greased and floured 9x5x3 inch loaf pan.
Bake for 50 to 60 minutes in 350° oven. While still warm,
pour melted butter over the top. Sprinkle with cinnamon
and sugar mixture.
CRANBERRY BREAD
2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 c. sugar
1/2 tsp. baking soda
1 egg

Stacy Muhlenbeck
2 Tbsp. hot water
1 c. cut cranberries
2 Tbsp. butter
1/2 c. orange juice
1/2 c. nuts
Grated rind of an orange

Sift flour, baking powder, salt, sugar and baking soda
togther. Add egg, water, butter and orange juice; mix
well. Stir in cranberries, nuts and rind of orange. Pour
into 1 greased loaf pan; bake 1 hour and 10 minutes at
325°. Cool. Wrap in waxed paper and put in refrigerator
for 24 hours.
Judy Hartman

APPLE BREAD
2 c. flour
1/2 c. shortening
1 c. sugar
2 t sp . sour milk
2 eggs
70

1 t sp . vanilla
1 tsp. baking soda

1/2 tsp. salt
2 c. chopped apples
Nuts and raisins (optional)

Mix all together.
for 50 to 60 minutes.

Grease and flour pan; bake at 350°

Cheryl Spencer

NUT BREAD
1
1
1
2

c. brown sugar
egg
c . sour milk
c. flour

1/4 tsp. salt
1 tsp. baking soda
1 c. raisins
1 c. chopped nuts

Mix dry ingredients. Add milk, egg, raisins and nuts;
mix well. Bake in greased bread pan in 350° oven for 1
hour.
AUNT MARGARET'S NUT BREAD
2 eggs, well beaten
2 c. brown sugar
1/2tsp. salt
2 tsp. soda

1
2
4
1

Beverly Wienke

tsp. baking powder
c. sour milk
c. flour
c. chopped nuts

Mix as given and bake in 350° oven for 1 hour. Makes
2 loaves.
ORANGE NUT

BREAD

2 1/4 c. flour
2 1/2 tsp. baking powder
3/4 tsp. salt
3/4 c. chopped nuts
3 I 4 c. orange juice

Carol Beyers
1/4 tsp. soda
3/4 c. sugar
2 Tbsp. oil
1 Tbsp. grated orange peel
1 beaten egg

In large bowl, put all ingredients. Mix until moistened,
but not smooth. Bake in loaf pan at 350° for 55 to 60 minutes.
SWEET RAISIN BREAD
1
1
1
1
4

stick margarine, melted
small can evaporated milk
small can warm water
c. sugar
large eggs, beaten

584-81

Jean Gratkowski
1 pkg. household yeast
1 Tbsp. sugar
1/4 c. water
1 t sp . vanilla
5 1/2 c. flour
71

1/2 tsp. salt
3/4 c. raisins

1 tsp. baking powder

Soften 1 package household yeast with 1 tablespoon
sugar and 1/4 cup water. Add 1 teaspoon vanilla, 51/2
cups flour, 1/2 teaspoon salt, 3/4 cup raisins and 1 teaspoon
black Russian seed (optional). Mix ingredients in order
given. Let it rise overnight in large covered pot. Bake in
2 loaf pans (greased) at 300° for 1 hour.
RAISIN BREAD
1
2
1
1
1

c. raisins
c. boiling water
c. sugar
Tbsp. butter
egg, beaten

Adele Waldo
2 3/4 c. flour
1 tsp. salt

2 tsp. baking soda
1/2 to 1 c. nuts, chopped, if
desired

Soak raisins in 2 cups boiling water and let stand overnight. Cream together sugar, butter and egg; add raisins
and water. Sift flour, salt and baking soda 3 times. Add
to other mixture. Add nuts, if desired. Bake in 3 or 4
well greased and floured tin cans; bake 1 hour at 350°.
BUBBLE BREAD
2 pkg.
1/4 c.
3/4 c.
1/2 c.
1/2 c.
2 tsp.

dry yeast
warm water
milk
margarine
sugar
salt

Lynne Mattson
2 eggs

4 1/2 to 5 c. flour
1 c. sugar
2 tsp. cinnamon
1/2 c. finely chopped nuts
1/4 c. margarine, melted

Dissolve yeast in water. Heat milk and margarine until
the margarine melts. Pour into bowl and add sugar, salt
and eggs and beat well. Stir in yeast and then add flour
and knead until smooth. Set aside to rise. Mix together
1 cup sugar, 2 teaspoons cinnamon, 1/2 cup finely chopped
nuts and melted butter. After dough rises, punch down and
form small balls. Roll each in the melted butter and then
roll in the mixture. Place balls in a greased Bundt pan and
let rise again. Bake at 350° for 30 to 40 minutes. Turn
out on a cake plate when cooled slightly. Pull balls off as
many as wanted at a time.
72

CARROT BREAD
1 c. sugar
3/4c. saladoil
2 eggs, beaten
1 1/2 c . flour
1 tsp. soda

Susan Jozapaitis
1 tsp. salt
1 c. grated carrots
1/2 c. chopped nuts
1 tsp. vanilla

Combine 1 cup sugar, 3/4 cup salad oil and 2 eggs,
beaten. Then sift into mixture, the following: 1 1/2 cups
flour, 1 teaspoon soda and 1 teaspoon salt. Beat lightly together. Add 1 cup grated carrots and 1/2 cup nuts. Pour
into greased and floured loaf pan. Bake about 50 minutes
at 350° or until center is done.
SQUASH BREAD
2 c . sifted flour
2 tsp. baking powder
1/2tsp. soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. pumpkin pie spice
1/2 tsp. ginger

Carol Johnson
1/4 tsp. cloves
1 c. cooked squash
1 c. sugar
1/2 c. milk
2 eggs
1/4 c. softened butter
1 c. chopped nuts

Combine pumpkin, sugar, milk and eggs. Add dry ingredients. Spread in well greased loaf pan. Bake at 350°
for 45 to 50 minutes or till toothpick comes out clean. Bread
may be frozen.
YUMMY MUFFINS
2 c. flour
3 tsp. baking powder
1/4 c. sugar
1/2 tsp. salt

Carol Beyers
1 egg, beaten
1 c. milk
1/4 c. oil

Put dry ingredients in bowl; add milk, egg and oil.
Stir by hand. Mixture should be lumpy. Put in muffin
pan; bake at 400° for 15 to 30 minutes.

584-81

73

6 WEEK MUFFINS

3 c. sugar
5 c. flour
5 tsp. baking soda
1 (15 oz.) pkg. Raisin
Bran cereal
2 tsp. salt

Natalie Waldo
4 tsp. cinnamon
1 c. vegetable oil
4 eggs
1 ( 17 oz.) can fruit cocktail,
drained
1 qt. buttermilk

Mix first 6 ingredients in large bowl. Add beaten
eggs, oil and buttermilk; mix well. Fold in fruit cocktail.
Do not use batter until refrigerated for 1 day. Do not stir.
When you are ready to make muffins, never stir this batter
after refrigerated the first time. Bake 15 to 20 minutes at
400°.
OATMEAL MUFFINS
1 c. buttermilk
1 c. quick oatmeal (instant)
1/4 c. brown sugar
1 egg
1/2 c. butter

Judy Hartman
1 c. flour
l/2tsp. salt
1 tsp. baking powder
1/2 tsp. soda

Pour buttermilk over oatmeal and let stand 1 hour; mix.
Add remaining ingredients. Fill greased muffin pan 2/3
full. Bake at 350° for 20 minutes. Nuts and raisins, etc.
may be added.
GRAHAM MUFFINS
1/4c. oil
1 egg
1/2 tsp. baking soda
1/2 c. dates or raisins
2 tsp. baking powder
2 Tbsp. sugar

Pat Parrish
3/4 c. flour
1 t sp . vanilla
3/4 c. buttermilk
20 sq. graham crackers,
crushed ( 1 1/2 c.)
1 tsp. cinnamon

Mix all ingredients until moistened. Pour into greased
muffin tins. Bake at 400° for 15 to 20 minutes.

74

REFRIGERATOR BRAN MUFFINS
1 ( 15 oz.) pkg. Raisin
Bran (not flakes)
2 c. sugar
5 tsp . baking soda
2 tsp. salt

Marcia Edwards

5 c. flour
4 eggs, beaten
1 c. oil
1 qt. buttermilk

Mix first 5 ingredients in a large bowl. Combine last
Pour over bran mixture. Add more raisins,
if desired. Mix well. Place in a gallon ice cream container
or other suitable container. Cover with lid. Store in refrigerator. Will keep up to 6 weeks. Preheat oven to 375°.
Fill greased muffin pans 2/3 full; bake 20 minutes. Bake
only as many as desired each time.
3 ingredients.

Judy Hansche

BEER BATTER
1 1/2 c. beer
1 c. flour
2 tsp. salt

1/2 tsp. pepper
2 eggs

Beat ingredients together.
or fish.
BUSY-LADY YEAST ROLLS
1 c. very warm water
(not hot)
1 pkg. dry yeast
2 Tbsp. sugar
2 1 I 4 c. sifted flour

Perfect batter for chicken

Lucille Volk
3/4 tsp. salt
1 egg, beaten slightly
2 Tbsp. shortening, melted
and cooled

In mixing bowl, dissolve yeast in water. Stir in sugar,
salt and 1/2 of flour. Add egg and shortening; mix. Beat
in rest of flour with mixing spoon until smooth. Scrape
down sides of bowl and cover. Let rise in warm place until
double, about 30 to 40 minutes. Grease 12 large muffin
cups. Stir down raised dough. Spoon into muffin cups 1/2
full. Let rise in warm place, uncovered, until dough
reaches rounding stage, slightly above tops of muffin cups,
about 30 to 40 minutes. Preheat oven to 400°. Bake 15 to
20 minutes till golden brown. Remove from pan, place on
cooling rack.
Note: Do not forget sugar or dough will not rise.
(No knead batter.)
584-81
75

DENVER BISCUITS
2 c. scalded milk
1/2 c. sugar
1/2 c. shortening
1 tsp. salt
3 to 6 egg yolks
2 pkg. yeast

Hazel Vanderzee
1/4 c. warm water
1 tsp. sugar
6 c. flour
1 tsp. baking powder

1/2 tsp. baking soda

Pour scalded milk over 1/2 cup sugar. shortening, salt
and egg yolks. Cool to lukewarm after stirring thoroughly.
Meanwhile, mix and let work: Add 2 packages yeast to
lukewarm mixture and blend. Add about 3 1/2 cups flour
and beat hard 3 to 4 minutes. Add about 2 1/2 cups more
flour, 1 teaspoon baking powder and 1/2 teaspoon baking
soda; mix to form a ball and knead 5 to 8 minutes. Let rise
in a covered, greased bowl until double in bulk. Punch
down and let rise again. Form into balls or make sweet
rolls and let rise. Bake about 10 minutes in 350° oven.
Judy Hartman

BAKING POWDER BISCUITS

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

2 Tbsp. shorteni11.g
3/4 c. milk

Mix ingredients and roll to 1/2 inch thickness and cut
with 2 inch cutter. Bake at 450° till golden brown, about
10 minutes.
CREAM PUFFS
1 c. water

1/2 c. oleo

Jean Beyers
1 c. flour
4 eggs

Custard Filling:
1/3 c. sugar
1/4 tsp. salt
2 c. scalded milk
1 tsp. vanilla

3 T b sp . corn starch
2 egg yolks
2 Tbsp. butter

Bring water and oleo to boil; add flour all at once.
Use wooden spoon. Remove from stove until all mixture
leaves side of pan. Add eggs all at once. Beat until dough
76

forms a ball. Drop by spoon on ungreased cookie sheet.
Bake at 400° for 35 to 40 minutes.
Second Step - Custard Filling: Combine sugar, cornstarch and salt; add egg yolks, beat well. Add a little to
hot milk slowly. Mix and return to double boiler, stirring
until thickened. Add butter and vanilla; cool. Fill cooked
puffs. Sprinkle with powdered sugar.
Dorothy Niederer

SOUR CREAM COFFEE CAKE
1112 c. butter
1 c. sugar
2 eggs
2 c. flour
1 tsp. soda

1 tsp. baking powder
Salt
112 tsp. vanilla
1 c . sour cream

Topping:
113 c. brown sugar
1 I 4 c. white sugar

1 tsp. cinnamon
112 c. nuts

Cream butter and sugar; add eggs, one at a time and
beat well. Add sifted dry ingredients, sour cream and
vanilla. Spread 1 I 2 of dough in greased pan. Sprinkle on
112 of topping and add rest of dough and sprinkle on remaining topping. Bake 1 hour at 350°.
BEST SOUR CREAM COFFEE CAKE
1114c.sugar
112 c. margarine
3 eggs, separated
1 c . sour cream
3 Tbsp. brandy
1 3 I 4 c . flour

1 tsp.
1 tsp.
1 tsp.
112 c.
1I 2 c .
2 tsp.

Florence Nash

baking powder
soda
salt
chopped nuts
cinnamon
sugar

Cream sugar and margarine. Add yolks, one at a time
and beat. Stir in brandy. Add sifted flour, soda, baking
powder and salt alternately with sour cream. Do not overmix. Fold in beaten egg whites. Spoon 112 batter into 9
inch greased and floured pan. Sprinkle nut mixture on batter. Spoon rest of batter on top. Bake 55 to 60 minutes in
350° oven. Cool on rack 10 minutes, turn over to cool
completely. May be varied with 112 cup raisins.
584-81

77

DANISH PUFF
1 c. flour
1/2 c. oleo
2 Tbsp. water
1 c. water

Phyllis Hansche
1/2 c. oleo
1 tsp. almond or vanilla
flavoring
1 c. flour
3 eggs

Mix flour, oleo and water like pie crust. Divide in two.
Pat in 2 strips, 3x12 inches, on cookie sheets. Bring 1 cup
water, 1/2 cup oleo and extract to a boil. Remove from
heat, add flour all at once, beat till smooth. Add eggs, one
at a time, quickly, beating well after each. Spread over
dough (not too close to edge of dough). Bake at 350° for
1 hour. Frost with Butter Frosting.
FRENCH BREAKFAST PUFFS
1/2 c. sugar
1/3 c. shortening
1 egg
1 1 I 2 c. sifted flour
1 1/2 tsp. baking powder
1/2 tsp. salt

Dorothy Kirchner

1/4 tsp. ground nutmeg
1/2 c. milk
1/2 c. sugar
1 tsp. cinnamon
6 Tb sp. butter or oleo, melted

In mixer bowl, cream together the first 1/2 cup sugar,
the shortening and the egg. Sift together flour, baking
powder, salt and nutmeg. Add to creamed mixture alternately with milk, beating well after addition. Fill 12 greased
muffin pans 2/3 full. Bake in 350° oven for 20 to 25 minutes. Combine the remaining sugar and cinnamon. Remove
muffins from oven immediately, dip muffins in melted butter
or oleo, then in the cinnamon-sugar mixture till coated.
Serve warm. Makes 12.
RHUBARB

COFFEE CAKE

2 c. flour
1/2 c. sugar
3 c. rhubarb, diced
1 egg
1/2 tsp. salt

Joyce Myers
1/3 c. oil
1 c. milk
2 tsp. baking powder
1 ( 3 oz.) pkg. strawberry jello

Sift into large bowl, flour, sugar, salt and baking powder. Blend egg, oil and milk together; add to dry ingredients. Beat well. Put into 9x13 inch pan. Cover with
78

rhubarb and sprinkle with jello. Top with streusel.
Streusel:
1/4 c. butter

1 c. sugar
1/2 c. flour

Mix together and put on top of rhubarb.

Bake 30 to

35 minutes at 375°.

BROWN COFFEE CAKE
2
2
1
1
1

c. brown sugar
c. flour
c. oleo
tsp. baking powder
tsp. cinnamon

Stacy Muhlenbeck
1
1
1
1

c. buttermilk
scant tsp. baking soda
egg
t sp . vanilla

Mix brown sugar, flour, oleo, baking powder and cinnamon together and set aside 1 cup for streusel topping. Into
the remaining mixture, add the buttermilk, egg, baking
soda and 1 teaspoon vanilla. Pour into buttered pan and
sprinkle with streusel topping.
BLUEBERRY

COFFEE CAKE

2 sticks oleo
1 1/2 c. sugar
3 eggs
1 t sp . vanilla

Marge Hollister
1/4 tsp. salt
2 c. flour
1 can prepared fruit pie mix

Cream well oleo, sugar and eggs; then add vanilla,
salt and flour; mix well. Then put into greased jelly roll
pan. Save about 1 cup to dot top. Spread 1 can prepared
fruit pie mix over top , then dot with the 1 cup mixture.
Bake 30 minutes at 350°. Dribble with Powdered Sugar
Frosting while still warm.
STREUSEL COFFEE CAKE

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

1 tsp. salt
1 1/2 c. sugar

584-81

Jean Beyers
1/2 c. shortening
2 eggs
3/4 c. milk
1 t sp . vanilla

79

Topping:
2 Tbsp. butter
1 tsp. cinnamon

2 Tbsp. flour
1/2 c. nutmeats

1/2 c. brown sugar
Sift dry ingredients together. Add shortening, eggs,
milk and vanilla and beat until well blended. Pour into
13x9 inch pan that has been greased and floured. Mix
topping ingredients until blended; sprinkle on cake. Bake
at 375° for 30 minutes.
DANISH KRINGLE
1 yeast cake
1/2 c. lukewarm water
4 c. flour
1 tsp. salt

Linnea Olson
3 tsp. sugar
1 c. lard or shortening
3 egg yolks, beaten
1 c. milk

Filling:
3 egg whites

1/2 c. sugar

Mix yeast and water. Sift flour, salt and sugar and
mix in lard like pie crust. Add beaten egg yolks, yeast and
milk and mix with flour mix. Refrigerate overnight. Roll
out thin, spread with beaten egg whites to which 1/2 cup
sugar has been added. Let rise till light. Bake 1/2 hour
at 350°. Frost while warm.
KRINGLE
1 c. butter or margarine
2 c. flour

Susan Krueger
8 oz. sour cream
Canned fruit pie filling

Measure flour into mixing bowl. With pastry blender,
cut in butter until particles are the size of giant peas. Add
sour cream, little by little, mixing lightly with a fork until
all the flour is moistened. Gather dough together with
fingers so it cleans bowl. Press firmly into a ball and refrigerate for 1 hour or more. Then divide into 4 parts,
wrapping each separately in waxed paper. Keep refrigerated until ready to use. To make Kringle, roll out 1 part on
floured board. Spread a can of pie filling of your choice
over the dough. Fold over and place on a greased cookie

80

sheet. Bake at 375° for approximately 30 minutes. Makes 2
large Kringles. Drizzle with Powdered Sugar Frosting.
RHUBARB

KUCHEN

Stacy Muhlenbeck

Crust:
1 1/2 c . flour
1/8c. sugar
1/8 c. cold water

1/2 c. butter
1 egg yolk

Filling:
4 c. rhubarb, cut up
2 c. sugar

2 Tbsp. flour
1/2 tsp. nutmeg

4 eggs, beaten
Mix all ingredients for the crust. Pat into an 8 or 9
inch pan. Mix all ingredients for the filling and put into
the crust. Bake 45 minutes at 350°.
HUSH PUPPIES
2 1/4 c. corn meal mix
3 Tbsp. flour
1 Tbsp. chopped onion

Charlotte Lynn
1 egg
1 c. milk or water

Combine corn meal mix, flour, onion and egg. Gradually beat in milk or water. Drop from a spoon into hot fat
where fish was fried. Fry until golden brown.
POTATO PANCAKES
2 raw potatoes

1/4 c. milk
1 egg

Josie Wienke
2 Tbsp. flour
1 tsp. salt

Grate potatoes. Add to potatoes immediately after they
are grated, egg, flour, salt; stir. Drop from tablespoon
into hot greased fry pan; fry until golden brown and crisp
on both sides. Serve with pancake syrup or applesauce.

584-81

81

PIE CRUST
3 c. flour
1/2 tsp. baking powder
1 tsp. salt
11/4c.lard

Avice Benson
5 Tbsp. cold water
1 Tbsp. vinegar
1 egg, slightly beaten

Mix flour, salt, baking powder; blend in lard. Mix remaining ingredients, add to flour mixture. Chill short time
before rolling out.
BETTY'S PIE CRUST
3 c. flour
1 c. lard

Betty Muhlenbeck
1/2c. water
1 1/2 tsp. salt

Cut shortening into flour-salt mixture until crumb like.
Add water, 1/3 at a time. Divide into 4 or 5 equal parts.
Roll out.
DUMPLINGS
2 c. flour
1 tsp. salt
4 tsp. baking powder
Pepper

Linnea Olson
1 egg, well beaten
3 Tbsp. butter, melted
2/3 c. milk

Mix the dry ingredients. Add egg, butter and milk.
Drop by spoonfuls onto hot chicken or beef stock. Cook 10
minutes uncovered, then covered tightly for 10 minutes.
DROP DOUGHNUTS
2 pkg. active dry yeast

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

warm water
milk
sugar
salt

Elsie Krahn
1/2 tsp. mace
1/2 tsp. nutmeg
1/3 c. soft shortening
2 eggs
3 1/2 c. flour

Add 2 packages active dry yeast to 1/2 cup warm
water; let stand. Scald 3/4 cup milk, pour into large bowl
with 1/4 cup sugar, 1 teaspoon salt, 1/2 teaspoon mace and
1/2 teaspoon nutmeg. Blend together and cool to lukewarm.
Stir yeast mixture well and pour into bowl. Mix in 1/3 cup
82

soft shortening and 2 eggs with 3 1/2 cups flour; heat until
batter is smooth, about 100 strokes. Scrape down dough
from sides of bowl. Cover and let rise in warm place until
doubled, about 30 minutes. Stir down and let rest while fat
is heating to 350°. Drop batter from teaspoonfuls into hot
fat. Turn when edges show color, frying until golden brown
(may omit one or both sides, add vanilla). Do have fat 1 1/2
to 2 inches deep in heavy pan. Do keep temperature around
350° to 375°, too hot fat forms crust before inside is cooked.
Drain on absorbent paper and sugar coat while still warm.
RHUBARB

BREAD

1 1/2 c. brown sugar,

packed
2/3 c. salad oil
1/4 tsp. vanilla
1 egg

Betty Muhlenbeck
2 1/2 c. flour sifted with 1 tsp.

soda
1 c . sour milk

1 1/2 c. finely chopped
rhubarb
1/2 c. nuts, chopped

Mix together in order given. Bake at 350° for 45 minutes in 2 ( 9x5 inch) loaf pans which have been greased and
floured.
DOUGHNUTS
2 1 I 2 Tb sp . butter, melted

3/4 c. sugar
4 egg yolks
1 c. milk

Judy Hartman
1 t sp . vanilla
3 c. flour
1 tsp. baking powder
1/4 tsp. salt

Mix, then roll out and let stand on floured board for a
few minutes. Drop with teaspoon into hot oil (1 teaspoon
vinegar added to oil makes the doughnuts lighter).
SWEET ROLL DOUGH
3/4 c. sugar
2 1/4 tsp. salt
3/4 c. dry milk
3 pkg. dry yeast

Susan Krueger
2 1/4 c. lukewarm water
3 eggs
3/4 c. melted shortening
Approx. 7 1/2 c. flour

Mix together sugar, salt, dry milk, yeast in very large
bowl. Add lukwarm water. Let mixture stand until yeast

584-81

83

w

rises to top. Beat in with hand mixer for 1 minute: 3 3/4
cups flour. Add 3 eggs and 3/4 cup melted shortening; beat
1 minute more. Beat in 1 1/2 cups flour for 1 minute. Then
beat in by hand enough flour to make a soft, sticky dough.
Cover, let rise in warm place until double. Stir down, let
rise again until double. Then put on floured pastry cloth
and cut off dough with spatula and form rolls. Put in well
greased pans; bake at 400° for approximately 10 minutes.
Marion Ling

TASTY PASTRIES
1 pkg. dry yeast
1/4 c. warm water
2 1/2 c. flour
1 Tbsp. sugar

1 tsp. salt
1 c. lard or shortening
1 egg yolk
Milk

Dissolve yeast in warm water. Sift together flour,
sugar and salt. Cut in lard. Put egg into measuring cup
and add yeast and enough milk to make 2/3 cup. Add to
lard mixture. Mix just enough for dough to hold shape (a
ball) . Roll dough into 3/4 inch balls. On baking sheet,
shape into shells 1 1/4 inches in diameter and 1/4 inch dee_p.
Spoon about 1/2 teaspoon strawberry preserves into each.
Let rise in warm place for 1 hour. Bake in moderate 375°
oven for 15 minutes or until browned lightly. Remove from
baking sheet. Drizzle powdered sugar mixed with milk and
vanilla over them. Makes 4 1/2 dozen.
Brenda Nichols

JELLO PIE
1 small pkg. jello, any
flavor

1 graham cracker crust
1 small ctn. Cool Whip

Mix jello to directions on box, let set slightly. Beat
jello with Cool Whip ; pour into graham cracker crust. Chill
and serve.
GERMAN SWEET CHOCOLATE PIE
1 pkg. German's sweet
chocolate
1/3 c. milk
1 1/2 tsp. sugar
84

Dorothy Niederer

4 oz. cream cheese
1 (8 oz.) ctn. Cool Whip
1 graham cracker crust

Heat chocolate and 2 1/2 tablespoons milk over low heat,
stirring until melted. Beat sugar into cream cheese; add
remaining milk and chocolate mixture, beat until smooth.
Fold Cool Whip in chocolate mixture and blend until smooth.
Spoon mixture into crust. Top with Cool Whip. Freeze 4
hours.
PUMPKIN PIE
2 c. pumpkin
1 Tbsp. flour

2/3 tsp. cinnamon
1 c. milk
1/2 tsp. nutmeg

Bev Kasten
1 egg

1/3 c. brown sugar
1/3 c. white sugar
1/8 tsp. ginger (optional)
1/3 tsp. salt

Pour into pie crust and bake until custard is set at
425°.

LEMON SPONGE PIE
1 ( 9 inch) pie shell
lc. sugar
2 Tbsp. butter
Juice of 1 lemon

Linnea Olson
3 tsp. flour
2 eggs, separated
1 c. milk

Cream sugar with butter; add lemon juice and stir in
flour. Add lightly beaten yolks to which has been added the
milk. Add pinch of salt to egg whites and beat until light
and fold in. Bake in 350° oven for about 30 minutes until
brown.
RHUBARB

CUSTARD PIE

Filling:
3 c. rhubarb, cut
1 Tbsp. flour
1/3 c. tapioca
1 1/2 c. sugar

1/4tsp. salt
2 egg yolks
1 unbaked pie shell

Meringue:
2 egg whites
1/2 tsp. vanilla
584-81

4 Tbsp. sugar
85

Mix flour, sugar, salt and tapioca. Pour over rhubarb
pieces; add egg yolk. Mix well and pour into pie shell.
Bake at 400° for 10 minutes. Reduce heat to 350° for 35 to
40 minutes. Cool. Cover with meringue and bake at 325°
for 15 to 18 minutes.
Meringue: Beat egg whites until frothy, add sugar
gradually, beating until stiff. Add vanilla. Pour on pie.
RHUBARB

CUSTARD PIE

Barbara Pasalich

3 c. rhubarb, cut in

3 Tbsp. all-purpose flour

pieces
2 eggs, beaten
2 Tbsp. whole milk
1 1/2 c. sugar

1/4 tsp. salt
1/4 tsp. nutmeg
1 Tbsp. butter or margarine

Topping:
1/2 c. butter or margarine
1! 2 c. brown sugar

1 c. all-purpose flour

Line a pie plate with pastry. Place rhubarb in bowl.
Combine beaten eggs with milk, sugar, flour, salt, nutmeg
and mix with the rhubarb. Pour into unbaked pastry lined
pie plate. Dot butter or margarine over top. May be
covered with lattice top or leave uncovered or top with
crumb topping. Cream butter or margarine and brown sugar
together; cut in flour.
RHUBARB

CUSTARD PIE

3 c. cut rhubarb
1 1/3 c. white sugar
2 1/2 Tbsp. flour
1!2 tsp. nutmeg

Frances Kasten
2 eggs
2 Tbsp. milk
1 1/2 tsp. butter

Prepare crust and have ready. Mix rhubarb, sugar,
flour, nutmeg and put in crust. Beat together eggs, milk
and pour over filling. Dot with butter and cover with top
crust. Bake in 400° oven for 50 minutes.

86

MILLIONAIRE PIE

Betty Muhlenbeck

1 can Eagle Brand milk
1 c. chopped nuts
1 c. crushed pineapple
Juice of 2 lemons
1 pkg. Dream Whip, whipped

Mix all ingredients and pour into vanilla wafer or gra-ham cracker crust. Refrigerate (the longer the better).
PECAN PIE
3 eggs, slightly beaten
1 c. maple syrup
1/2 c. brown sugar
2 Tbsp. butter

Natalie Waldo
2 Tbsp. flour
1 tsp. vanilla

Dash of salt
1/2 c. chopped pecans

Mix all ingredients together and pour into a 9 inch unbaked pie shell and bake at 350° for 40 minutes or until it
tests baked with knife insertion.
LUSCIOUS PIE
1 1/2 c. sugar
4 Tbsp. all-purpose flour
4 Tbsp. cornstarch
1/2 tsp. salt
2 c. boiling water
4 egg yolks

Barbara Pasalich

1/3 c. lemon juice
Grated rind of 2 lemons
4 egg whites (for meringue)
1 ( 9 inch) pie plate
1 baked pie shell

Bake pastry shell according to directions; cool. Mix
sugar, flour, cornstarch and salt together. Add to boiling
water, stirring constantly and cook over low heat until mixture is thickened and transparent in color. Add beaten egg
yolks, stir well. Remove from heat. Add lemon juice and
rind; cool. Pour lemon filling into baked pastry shell. Make
meringue of 4 egg whites and cover top of pie.
FRESH PEACH PIE
1 baked pie shell
Sliced, peeled peaches
(in shell)

Frances Kasten
1 c. sugar
1 c. water
3 Tbsp. cornstarch

Boil last 3 ingredients and pour over peaches; top with
Cool Whip.
584-81
87

EASY PIE

Pat Horton

2 c. milk
2/3c. sugar
4 eggs
1/2 c. flour

1/4 tsp. salt
1 tsp. vanilla

1/2 stick oleo
1 c. coconut

Put all ingredients in blender for 20 seconds. Pour
into a 10 inch pie pan. Bake 1 hour at 350° until knife
comes out clean. Crust will settle to bottom, custard in
center and toasted coconut on top.
LEMON MERINGUE

PIE

1 c. sugar
1 I 4 c. cornstarch
1/4 tsp. salt
1 1/2 c. boiling water
2 egg yolks

1/3 c . lemon juice
1 Tbsp. grated lemon rind
1 Tbsp. butter
1 baked pie shell

Meringue:
1/2 tsp. vanilla

2 egg whites
4Tbsp. sugar

Filling: Combine sugar, cornstarch and salt in a double
boiler. Add water gradually and cook over boiling water
until smooth and thickened. Stir constantly. Cover and
cook for 15 minutes. Beat egg yolks and pour hot mixture
over them gradually. Cook 5 minutes. Before removing
from heat, add lemon juice, rind and butter; mix well and
cool. Pour into baked pie shell and top with meringue.
Meringue: Beat egg whites until frothy, add sugar
gradually, beating until stiff. Add vanilla; spoon on pie
and bake in 325° oven for 15 to 18 minutes.
ANGEL FOOD

PIE

4 1} 2 Tbsp. cornstarch
3/4c. sugar
1 1/2 c. boiling water
3/8 tsp. salt
3 egg whites

Betty Muhlenbeck
3 Tbsp. sugar
1 1/2 tsp. vanilla
1}2 c. cream, whipped
1/2 to 1 sq. bitter chocolate,
grated

Mix cornstarch and sugar; add boiling water, stirring

88

constantly. Cook until thick and clear, about 1 minute.
Add salt to egg whites and beat until stiff. Add 3 tablespoons sugar and vanilla, beating until egg whites are
creamy. Pour hot cornstarch slowly over egg whites, beating continually. Cool slightly and fill pastry shells. Cover
with whipped cream, sprinkle with grated chocolate or nuts,
or both. Let stand at least 2 hours before serving. Enough
filling for 2 pie shells.
MAGIC CUSTARD PIE
4 eggs, whip lightly
lc. sugar
1/2 c. flour
1/4 tsp. baking powder

Gloria Bailey
2 c. milk
1/4 c. oleo, melted
1 c. coconut (optional)
1 tsp. vanilla

Preheat oven to 350°. Add to bowl in order given, all
the ingredients above. Mix together well, pour into buttered
deep pie dish. Bake for 1 hour or until knife inserted in
center comes out clean.
IMPOSSIBLE PIE
1/2 c. Bisquick
lc. sugar
4 eggs
1/2 tsp. salt

Marge Hollister
1/2 stick oleo
2 c. milk
1 tsp. vanilla
1/2 c. cocoanut

Mix together in blender. Pour into ungreased 10 inch
pie pan. Sprinkle top with nutmeg. Bake at 350° for 55
minutes. Serve warm or cold.
PEACH PIE
1 unbaked pie shell
6 fresh peaches
1 c. sugar

Judith Gillmore
2 Tbsp. flour
2 Tbsp. butter
2 eggs

Fill unbaked pie shell with 6 fresh peaches, peeled and
sliced. Mix sugar, flour, butter and eggs and cover the
pie. Bake 50 minutes ( 10 minutes at 425° and 40 minutes at
350°). Serve warm with ice cream.

584-81

89

Emma Holtdorf

CARAMEL PIE
1 Tbsp. butter
1 Tbsp. flour
2 egg yolks, beaten

1/2 c. milk
1 c. milk
1 c. brown sugar

1 baked pie shell
2 egg whites, beaten stiff
1/2 tsp. vanilla
1/4 tsp. cream of tartar
4 Tbsp. sugar

Brown butter and flour in frying pan; add egg yolks,
beat in 1/2 cup milk. Add 1 cup milk and brown sugar; cook
and stir until thickened. Put in baked pie shelL Beat egg
whites with vanilla and cream of tartar till soft peaks form.
Gradually add sugar, beating till stiff and glossy and all
sugar is dissolved. Spread meringue over pie, sealing meringue to edges of pastry. Bake at 350° for 12 to 15 minutes
or until peaks are golden brown.
FLUFFY FRUIT COCKTAIL PIE
1 1/2 Tbsp. sugar
3 Tbsp. flour
Dash of salt
2/3 c. syrup from fruit
cocktail

Barb Cull

1 well beaten egg
16 big marshmallows
1 ( 14 oz.) can fruit cocktail
1/2 c. heavy whipping cream

Mix sugar, flour and salt; add fruit cocktail syrup and
blend. Cook over low heat until thick, stirring constantly.
Add a little hot mixture to egg. Stir into remaining hot mixture, continue cooking till thick. Add marshmallows, stir
until marshmallows melt. Add fruit cocktail; chill 1 hour.
Fold in whipping cream and pour in 8 inch graham cracker
crust and sprinkle graham cracker crumbs over the top.
DIETETIC PUMPKIN PIE
1 1/2 c. canned pumpkin
1 3/4 c. evaporated milk
1/2 tsp. allspice
1 tsp. cinnamon

Pearl Wienke
1/2 tsp. ginger
1/2 tsp. nutmeg
2 eggs
1/2c. coconut
20 finely chopped dates

Mix first 7 ingredients until smooth. Add coconut and
dates; pour into chilled, unbaked 9 inch pie crust. Bake at
425° for 15 minutes; reduce heat to 350° for 35 minutes.

90

SWEETHEART FUDGE PIE
1}4 c. margarine
3/4 c. brown sugar,
packed
3 eggs
1 (12 oz.) pkg. real
chocolate chips
2 tsp. instant coffee

Lynne Mattson
1 tsp. rum flavoring
1/4 c. flour
1 c. chopped walnuts
1 unbaked pie shell
1 ( 9 oz.) ctn. Cool Whip
2 Tbsp. chopped maraschino
cherries

Cream margarine with sugar; add eggs, one at a time,
beating well. Melt chocolate over hot, not boiling, water.
Add to creamed mixture with coffee and rum flavoring. Stir
in flour and walnuts; pour into pie shell. Bake at 375° for
25 minutes; cool. Fold cherries into Cool Whip and top pie.
STRAWBERRY SHORTCAKE
2 c. flour

3 1/2 tsp. baking powder
1 1/2 Tbsp. sugar

Betty Muhlenbeck
1 egg, beaten
1/3 c. shortening
3/4 c. milk

Sift dry ingredients. Cut in shortening until mixture
is like crumbs. Combine eggs and milk; add to dry ingredients, stirring just to moisten. Spread into pan. Bake 20
minutes at 450°.

584-81

91

**

**

HANDY CHART Of KITCHEN MATH
[Size of Pans and Baking Dishes l
Cooking need never become a crisis, when you use our handy charts. Need a 4 or 6-cup baking
dish?

wm 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:
A

(

)

~o
c

0

'

Do
~

·~
fCA

·~

,(3
"

Q

~

·0

~~
~~~.~
~~:.-"'. ~-.·: i_~V
~

(~

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
6-cup baking dish:
8 or 9x1%-inch layer cake pan-C
10-inch pie plate
8% x 3 5/8 x 2 5/8 inch loaf pan-A
8-cup baking dish:
8x8x2-inch square pan-D
11x7x1%-inch bakfng pan
9x5x3-inch loaf pan-A
10-cup baking dish:
9x9x2-inch square pan-D
11%x7%x1%-inch baking pan
15x10x1-inch jelly-roll pan
12-cup baking dish and over:
13%x8%x2-inch glass baking pan
13x9x2-inch metal baking pan
14x10%x2%-inch roasting pan

12 cups
15 cups
19 cups

TOTAL VOLUME OF VARIOUS SPECIAL BAKING PANS
Tube Pans:
7%x3~inch "Bundt" tube pan-K
9x3/S-inch fancy tube or "Bundt" pan J or K
9x3%-inch angel cake pan-t
10x3%-inch "Sundt" or "Crown burst" pan~K
9x3%-inch fancy tube mold-J
10x4-inch fancy tube mold (Kugelhupf)-J
1 Ox4-inch angel cake pan-1

Melon Mold:
7x5Y2x4-inch mo!d-H

6 cups
9 cups
12 cups
12 cups
12 cups
16 cups
18 cups
6 cups

Spring~ Form

Pans:
8x3-inch pan-B
9x3-inch pan-B

12 cups
16 cups

Ring Molds:
8%x2%-inch mold~E
9%x2%-inch mold-E

4% cups
8 cups

Charlotte Mold:
6x4%-inch mold-G

7% cups

Brioche Pan:
9%x3%-inch pan-F

8 cups

Copyright© 1973 COOKBOOK PUBLISHERS, INC.

CAKES,

COOKIES,

DESSERTS
Betty Muhlenbeck

ECLAIR CAKE
Cake:
15 whole graham crackers
2 pkg. instant French

vanilla pudding

3 c. milk
1 ( 8 oz.) ctn. Cool Whip or
Rich Whip

Chocolate Icing:
2 (1 oz.) pkg. Chaco-

Bake liquid
1 1/2 c. powdered sugar
2 Tbsp. syrup

2 t sp . vanilla
2 Tbsp. milk
3 Tbsp. butter

Mix pudding and milk together as directed on box.
Fold in Cool Whip. Line bottom of 9xl3 inch pan with graham
crackers. Pour 1/2 pudding mixture on crackers, then add
another layer of crackers, then rest of pudding mixture.
Add another layer of crackers, spread with chocolate icing.
Icing: Blend all ingredients and beat hard. Spread on
last layer of crackers, chill to blend 24 hours.

COCOA AND COLA CAKE
1 c. butter or margarine,
2

1
3
1

softened
c. flour
3/4 c. sugar
Tbsp. cocoa
tsp. soda

Wanda Riddle
1 tsp. vanilla
2 eggs

1/2 c. buttermilk or sour milk
1 c. Coca Cola
1 1/2 c. miniature marshmallows

Combine all ingredients, except cola and marshmallows
in large mixer bowl. Blend at low speed of mixer. Beat 1
minute at medium speed. Add cola; blend well. By hand,
stir in marshmallows. Pour batter into greased 9x13 inch
pan; bake at 350° for 40 to 45 minutes. Cool about 30 minutes. Spread with Cola Icing.
Cola Icing:
1 I 2 c. butter, softened
3 Tbsp. cocoa
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1/3 c. cola
93

4 c. powdered sugar

1 c. chopped, toasted pecans

(optional)
Combine all ingredinets, except pecans, in small mixer
bowl. Beat until smooth. Stir in pecans (which may be
toasted while oven is preheating for cake).
TEXAS CAKE

Charlotte Lynn

2 sticks oleo or butter

2 eggs

4 Tbsp. cocoa
1 c. water

1 I 2 c. buttermilk or sour milk
1 tsp. soda

2 c. sugar

2 c. flour

Frosting:
113 c. milk
4 Tbsp. cocoa

1 lb. powdered sugar
Nutmeats

1 stick oleo or butter

Bring to a boil, oleo or butter, 4 tablespoons cocoa,
Take off stove and add sugar, flour, eggs,
vanilla, milk and baking soda. Bake at 400° for 20 minutes
in greased jelly roll pan.
Frosting: Mix in saucepan 1 I 3 cup milk, 4 tablespoons
cocoa, 1 stick oleo or butter; bring to boil. Take off stove
and add powdered sugar and nutmeats. Pour over cake
while cake is still hot .
1 cup water.

BANANA CAKE
1/2 c . shortening
1 112 c. sugar
2 beaten eggs
1 tsp. vanilla
2 c. flour

Marge Hollister
1/2 tsp. salt
1/2 tsp. soda
1/4 c. sour milk
1 c. mashed bananas

Cream sugar and shortening; add eggs, add dry ingredients with sour milk, flour and banana. Bake at 350°
for 30 minutes.

94

CREME DE MENTHE CAKE
1 pkg. white cake mix
6 Tbsp. green creme de

men the

Lynne Mattson
2 Tbsp. liqueur
9 oz. Cool Whip

1 can Hershey's chocolate

fudge topping
Mix cake mix as directed and add creme de menthe.
Bake in greased and floured 9x13 inch pan; cool. Spread
chocolate topping. This spreads easier if it is at room
temperature. Add 2 tablespoons liqueur to Cool Whip;
spread over cake and refrigerate.
MAYONNAISE CAKE

Dorothy Neiderer

2 c. flour
1 c. sugar
1 tsp. baking soda

1 c. salad dressing

4 Tbsp. cocoa

Mix all ingredients together in a bowl.
for 30 minutes.
NANA'S

$100 FUDGE

1/2 c. butter
4 sq. bitter chocolate
2 c. sifted cake flour
1 c. sweet milk
1 tsp. vanilla

CAKE

Bake at 350°

Stacy Muhlenbeck
2 c. sugar

1/2 tsp. salt
3 eggs, beaten separately
2 tsp. baking powder

Beat by hand! Cream shortening, add sugar gradually.
Cream thoroughly. Add melted chocolate; beat. Add beaten
egg yolks and vanilla. Sift dry ingredients 3 times and add
alternately with milk. Fold in stiffly beaten egg whites.
Bake in 2 (9 inch) cake pans. Bake at 350° for 25 to 30
minutes. Cool and frost.
Fudge Frosting:
1 lb. powdered sugar
1 tsp. vanilla
1/2 c. butter
1 tsp. lemon juice

2 oz. melted chocolate
1 c. nuts, chopped
1 egg, beaten
Juice of 1 orange

Cream shortening and add 1/2 of the sugar.

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Then add

95

egg, melted chocolate and lemon juice. Beat until smooth
and add other 1/2 of sugar and vanilla, Add only enough
orange juice to make right consistency to spread, Then add
nuts,
ZUCCHINI CAKE

Joyce Myers

1/2 c. oil
2 c, sliced raw zucchini,
unpeeled
1/2 c, margarine or butter
1 3/4 c. sugar
2 eggs
1 tsp. vanilla

1/2 c. sour milk
2 1/2 c, flour
1/4 c. cocoa
1/2 tsp, baking powder
1 tsp, baking soda
1/2 tsp, cinnamon
1/2 c, chocolate chips

Blend oil and zucchini in blender. In a bowl, cream
margarine and sugar; mix in zucchini and oiL Add eggs and
blend well. Add vanilla to sour milk; add milk and sifted
dry ingredients to batter alternating each, Pour into
greased 9x13x2 inch pan. Sprinkle with chocolate chips,
Bake in 325° oven for 40 minutes.
Mable Engberg

BANANA CAKE WITH MIX

1/2 c, water
2 eggs
1/2 c. chopped nuts

1 yellow cake mix
1 c. (about 3) mashed

bananas
1/4 tsp. soda

Beat all ingredients, except nuts, for 3 minutes. Stir
in nuts. Pour into greased 9x13 inch pan, Bake in 350°
preheated oven for 35 minutes.
CHOCOLATE SHEET
2 c. sugar
2 c. flour

2 sticks butter or
margarine
4 Tbsp. cocoa
1 c. water

CAKE

Edith Gillmore
1/2 c. buttermilk or sour cream
2 eggs, slightly beaten
1 tsp. soda
1 tsp. vanilla
1/2 tsp. salt

Icing:
1 stick butter
96

4 Tbsp, cocoa

6 Tbsp. milk
1 box powdered sugar

1 t sp . vanilla
1 c. chopped nuts

Sift sugar and flour together in large bowl. Mix butter, cocoa and water in a saucepan and bring to a boil.
Pour this over the flour and sugar mixture and mix well.
Add remaining ingredients and mix well. Bake 25 minutes at
350°.
Frosting: Start icing just before cake is done and ice
cake while warm. Mix and bring to boil, butter, cocoa and
milk; add sugar and vanilla. Sprinkle nuts over the top.
RHUBARB

CAKE

Kathy Griffith

4 c. rhubarb, cut fine
1 1/2 c. sugar

1 box yellow cake mix

1/2 pt. whipping cream

Mix rhubarb and sugar and let stand while you mix
yellow cake mix according to directions on box. Put in 9x13
inch pan. Sprinkle rhubarb over top of batter, pour
whipping cream over it. Bake at 350° until done, about 50
minutes. Let stand 15 minutes and turn upside down, top
with favorite topping.
CHERRY

CRUMB

CAKE

2 c. flour

1 1/2 c. sugar
3/4 c. shortening
2 tsp. baking powder
2 egg yolks
1 c. milk

Betty Muhlenbeck
1 tsp. salt
1 t sp . vanilla

2 egg whites, beaten stiff
2 cans cherries, packed in
water, drained

Blend flour, sugar and shortening with pastry blender
until it resembles coarse meal. Set aside 1 cup for topping.
Add remaining ingredients in order given to crumb mixture.
Mix till very smooth. Gently fold in egg whites. Pour into
greased and floured cookie sheet. Place berries on batter.
Sprinkle with 1 cup of crumb mixture which you had set
aside. Bake 40 minutes at 350°.

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97

POLISH APPLE CAKE
1/2 tsp. vanilla
3 eggs
1 c. oil
1 1/2 c. sugar
2 c. flour
1/4 tsp. salt

Betty Krikau
1
1
1
4

tsp. soda
tsp. cinnamon
c. nuts
apples (approx. 1 c.) peeled,
cut small or 1 can apple
slices

Mix oil, sugar, eggs and vanilla. Beat well. Sift
flour, salt, soda and cinnamon together, add to eggs; mix.
Add apples and nuts. Pour into 9x13 inch greased pan, top
with crumb topping. Bake at 350° for 40 to 45 minutes.
Topping: Combine 1/2 cup butter or margarine, 1/2
cup sugar and 1/2 cup flour and mix until crumbly.
SMO WHITE CAKE
1 1/2 c. sugar
1 I 2 c. shortening
1/2 c. egg whites
2/3 c. milk

Lill Eibl
1
1
3
2

t sp. vanilla
tsp. salt
tsp. baking powder
c • cake flour

Beat sugar and shortening until light; add rest of ingredients and beat well. Bake in 2 layer pans or 12x13 inch
pan. Bake at 350° for about 35 to 40 minutes.
GRAHAM CRACKER CAKE
2 c . graham cracker
crumbs
1/2 c. butter
1 c. sugar
3 egg yolks
2 Tbsp. flour

Joyce Myers
1/4 tsp. salt
2 tsp. baking powder
1 c. milk
1 c. chopped nuts
3 stiffly beaten egg whites
1 tsp. vanilla

Cream butter and sugar; add egg yolks and beat until
fluffy. Mix graham cracker crumbs with sifted flour, salt
and baking powder. Add alternately with milk and vanilla.
Fold in nutmeats and stiffly beaten egg whites. Bake in 2
greased 8 inch layer cake pans in 350° oven for about 30
minutes.

98

FRYING PAN UPSIDE DOWN CAKE
1 c. brown sugar
2 Tb sp . oleo or butter
Cherries
4 eggs
1c. sugar

Lill Eibl

1 c . cake flour
2 tsp. baking powder

1 tsp. vanilla
1 can pineapple slices
1 tsp. salt

Put 1 cup brown sugar and 2 tablespoons oleo or butter in a frying pan. Put pineapple slices on mixture and
add cherry in center of pineapple. Beat eggs and sugar
until light, add flour, baking powder, vanilla and salt.
Bake at 350° for 30 minutes. Leave set in pan 5 minutes,
then empty on a flat plate.
LEMON CHEESECAKE
25 crushed graham
cracker squares
1/4 c. butter or margarine
2 Tbsp. sugar
2 tsp . vanilla

Helen Redmond
1 ( 13 oz. ) can evaporated milk
1 (6 oz.) pkg. lemon gelatin
2 c. boiling water
1 ( 8 oz.) pkg. cream cheese
1 c. sugar

Freeze milk in any container till crystals form on top,
about 2 hours. Mix gelatin and water; refrigerate till thickened, about 2 hours. In large bowl, whip crystallized milk
till thick. Whip in thickened gelatin. Mix cheese, vanilla
and sugar well; add to jello mixture. Mix first 3 ingredients,
pat into 9x13 inch pan. Reserve 1/4 cup for topping. Pour
gelatin mixture over crust. Sprinkle with the 1/4 cup reserved cracker mixture. Refrigerate 6 hours or overnight.
CHEESECAKE

Terry Norman

Crust:
1 1/2 c. crushed graham
crackers

3 Tbsp. sugar
3 Tbsp. melted butter

Filling:
2 eggs
1/2 c. sugar
1/2 tsp. vanilla
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1/2 pt. sour cream
11 oz. cream cheese

99

Crust: Mix ingredients together and press into a 9
inch pie pan.
Filling: Put eggs in blender and blend welL Add
sugar, vanilla and sour cream; blend until well mixed. Add
cream cheese; blend. Pour into crust and bake 30 minutes
at 350°.
POPPY SEED CAKE
1 yellow cake mix
1 small pkg. instant
vanilla pudding
1/2 c. oil

Judy Hansche
3 eggs
1 c. water
1/4 c. poppy seed
1 small pkg. semi- sweet chips

Mix all ingredients well. Bake in a greased Bundt or
angel food pan at 3 50° till toothpick comes out clean. Drizzle melted chips over cooled cake.
CARROT

CAKE

1 1/2 c. oil

2
3
2
1

c. sugar
eggs
c. grated carrots
t sp . vanilla

Aline Pofahl
1 c. chopped nuts
2 1/2 c. flour
1 ( 6 oz.) can crushed pineapple
and juice

Frosting:
1 ( 3 oz.) pkg. cream
cheese
1 stick oleo or butter
Mix all together well.
utes in 9x12 inch pan.
HEATH BAR CAKE
2 c. flour
2 c. brown sugar
1 I 2 c . butter
1 egg
1 c. milk

1 egg yolk
1 c. powdered sugar
Bake at 350° for 50 to 60 min-

Frances Kunkel
1 tsp. baking soda
1 t sp. vanilla
6 broken up Heath bars
1/2 c. chopped nuts

Mix together flour, brown sugar and butter.
100

Reserve 1

cup of this. mixture for the top. Add egg, milk, baking
soda and vanilla to remainder of the flour mixture. Mix
Heath bars and nuts to crumb mixture ( 1 cup); place on top
of batter. Bake at 350° in 9x13 inch pan.
LAZY DAISY CAKE
2 c. sugar
4 eggs
1/2 tsp. salt
1 t sp . vanilla

Florence Nash
1 c. milk
2 Tbsp. butter
2 c. flour
2 tsp. baking powder

Frosting:
1 c. brown sugar
6 Tbsp. butter

4 Tbsp. milk
1 c. coconut

Beat eggs till light. Add salt, sugar and vanilla; beat
until thick and lemon colored. Heat milk and butter to boiling point. Add to egg mixture and beat well. Add flour and
baking powder; pour into greased (bottom only) 9x13 inch
pan. Bake at 350° for 30 minutes. Frost immediately.
Frosting: Blend brown sugar, butter, milk and coconut. Frost and place under broiler till brown and bubbly.
RAW APPLE CAKE
1 1/2 c. sugar
2 eggs
3/4 t sp . cinnamon
3/4 tsp. salt
3 c. diced apples

Jan Bratcher
3/4 c. shortening
1 tsp. baking soda
2 1/2 c. flour
3/4 c. warm coffee
1/2 c. chopped walnuts

Cream sugar and shortening; add eggs, beat. Sift
together baking soda, flour, 3/4 teaspoon cinnamon and salt;
add to creamed mix alternately with coffee. Fold in apples
and nuts. Pour into greased 13x9x2 inch pan. Combine 1/2
teaspoon cinnamon and brown sugar; sprinkle over cake.
Bake at 350° for 45 minutes.
MY MOTHER'S

CHOCOLATE CAKE

2 sq. semi- sweet chocolate
1/2 c. margarine
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Mable Engberg

1 c. sugar
2 t sp . vanilla
101

1 c. buttermilk
1 tsp. soda
1 tap. salt

1 1 I 2 c. flour
2 eggs

Melt chocolate and margarine; cool. Add sugar and
eggs. Sift dry ingredients together; add alternately with
buttermilk and vanilla. Bake in 9x9 inch pan for 30 minutes
in 350° oven.
DOUBLE DEVILS FOOD CAKE
3 c. sifted flour
2 c. sugar

1/2 c. cocoa
2 tsp. soda
1 tsp. salt

Norma Delwiche

2 eggs
1 c. oil
1 c. milk
1 c. hot water
2 t sp . vanilla

Sift flour, sugar, cocoa, soda and salt together. Add
the following: Eggs, oil, milk, water and vanilla. Beat with
electric beater very well ( 2 to 3 minutes) . Bake at 3 50° for
25 to 35 minutes. Batter will be very thin. Use 9x12 inch
pan, plus recipe is large enough for several cupcakes. Pan
should be filled 1 I 2 full.
LAZY DAY CAKE
1 c. sugar
1 1 I 2 c . flour
3 Tbsp. cocoa
1 tsp. baking soda
1/2 tsp. salt

Jean Walker
5
1
1
1

Tbsp. oil
Tbsp. vinegar
tsp. vanilla
c. cold water

Grease 9x9 or 7x11 inch cake pan. Put all dry ingredients in sifter and sift directly into pan. Make 3 grooves or
holes in dry mixture. In one hole, pour in oil, in second
hole, pour in vinegar, in third hole, put in vanilla. Pour
water over all. Beat with spoon till mixed, being sure all
dry ingredients in corners of pan have been mixed in. Bake
in 350° oven for 30 minutes or until done.
DATE CAKE
1 c. chopped dates

102

Emma Holtdorf
1 scant tsp. baking soda,
sprinkled over dates

1 c. boiling water, poured
over dates
1 c. sugar
1 Tbsp. butter

1 egg
1 1/4 c. flour
1/2 c. nuts, chopped

Cream sugar and butter. Add egg and mix. Add date
mixture and blend. Add flour, mix; add nuts, mix. Bake at
350° in 9x13 inch greased pan for 25 to 30 minutes or until
cake tester comes out clean.
PUMPKIN CAKE ROLL
3 eggs
1 c. white sugar
2/3 c. cooked pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger

Frances Kunkel
1/2 tsp. nutmeg
1/2tsp. salt
1 c. finely chopped walnuts
1 c. powdered sugar
1 ( 3 oz.) pkg. softened cream
cheese
4 Tbsp. butter or margarine
1 I 2 t sp . vetnilla

Beat eggs for 5 minutes. Add sugar gradually. Stir
in pumpkin and lemon juice. Stir together flour, baking
powder, ginger, cinnamon, nutmeg and salt. Fold into
pumpkin mixture. Spread in prepared pan; top with nuts.
Bake. Turn out on towel sprinkled with powdered sugar.
Start to roll towel and cake together; cool, unroll. Mix powdered sugar, cream cheese, butter and vanilla. Spread over
cake. Roll up , chill at least 1 hour. Makes 16 slices. Bake
in greased and floured 15x10x1 inch pan at 375° for 15 minutes.
CHOCOLATE CHIP CAKE
1 c. dates
1 c. water
1 tsp. soda
1 c. shortening
1 c. sugar
1/2 tsp. vanilla

Jean Beyers
2
1
2
1
1

eggs
3/4 c. flour
Tbsp. cocoa
c. nuts
pkg. chocolate chips

Take first 3 ingredients and bring to a boil and cool.
Cream shortening, sugar, vanilla and eggs. Alternate flour
with liquid that has been cooled. Add cocoa. Pour into 13x9
inch greased pan. Sprinkle with chocolate chips and nuts.

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103

Bake at 350° for 45 minutes.
dered sugar.
COCONUT

RHUBARB

When cool, sprinkle with pow-

CAKE

1/2 c. oleo
1 1/2 c. brown sugar
1 egg
1/2 tsp. salt
1 tsp. soda

Pat Parrish
2
2
1
2

c. flour
c. fresh rhubarb
c. milk
t sp . vanilla

Topping:
1/3 to 1/2 c. sugar
1/2 t sp . cinnamon

1 to 1 1/2 c. coconut

Cream together oleo, brown sugar and egg. Sift dry
ingredients (flour, salt and soda); alternate dry ingredients
and milk to first mixture, beat about 2 minutes. Add vanilla.
Add rhubarb and pour into 13x9 inch greased pan. Combine sugar and cinnamon and sprinkle over cake. Cover
cake with coconut. Bake at 350° for 40 minutes.
WICKY WACKY

CHOCOLATE CAKE

2 3/4 c. flour
2 c. sugar

2 tsp. soda
1 tsp. salt
6 Tbsp. cocoa

Marie Tossava

2 t sp . vanilla
2 c. cold water

2 Tbsp. vinegar
3/4 c. oil

Sift together flour, sugar, soda, salt and cocoa. Add
vanilla, cold water, vinegar and oil; then beat till well
mixed. Bake in ungreased 9x12 inch pan at 350° for 45 minutes.
FRUIT COCKTAIL CAKE
1 1/2 c . flour
1 c. sugar
1 tsp. soda
1 tsp. baking powder
1/2 tsp. salt

104

Joyce Myers
2 c. fruit cocktail
1 c. brown sugar
1/2 c. nuts
1 egg

Mix flour, sugar, soda, baking powder and salt. Then
add fruit cocktail. Beat 1 egg and add last. Put in 9x13
inch greased and floured pan. Sprinkle on brown sugar and
nuts. Bake 45 minutes at 350°.
JELLO CAKE
1 box orange supreme
cake mix
1 small box orange jello

Karen Ellis
3/4 c. boiling water
1/2 c. cold water
1 t sp . vanilla

Frosting:
1 box Lucky Whip
1 1/2 c. milk

1 box vanilla instant pudding

Mix according to box of cake mix; add 1 teaspoon vanilla. Bake according to box. Then cool 20 minutes. Before you bake cake, take box of jello and dissolve in 3/4 cup
hot water. When dissolved, add 1/2 cup cold water. Leave
set on counter. Then take fork and poke holes in cake and
pour jello mixture over the top. Then refrigerate while
making frosting.
Frosting: Whip 1 box Lucky Whip, 1 box instant pudding and 1 1/2 cups milk until thick. Frost cake and refrigerate.
CHOCOLATE CHEESE FILLED CAKE

Wanda Riddle

Cake:
2 c. flour
1 c. sugar
2 tsp. soda
1/2 tsp. salt

2 t sp . vanilla
1 c. cold water
1 c. Miracle Whip
4 Tbsp. cocoa

Filling:
1 (8 oz.) pkg. cream
cheese
2 Tbsp. margarine
1/4 c. sugar

1 Tbsp. cornstarch
1 egg
2 Tbsp. milk
1/2 tsp. vanilla

Blend all cake ingredients together in large mixer bowl
on medium speed of mixer. Pour 1/2 of batter in greased

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105

pan, 9x13 inches. Blend ingredients of filling at high
speed until creamy. Pour over batter in pan, spreading to
cover. Pour remaining batter over cheese mixture. Bake at
350° for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely. Frost with your
favorite fudge frosting. Store in refrigerator.
RHUBARB PUDDING CAKE
1 c. sugar
2 Tbsp. butter or

margarine
1/2 c. milk
2 tsp. baking powder
1 egg, beaten
1 c. flour

Joyce Myers
1 tsp. vanilla
Pinch of salt
2 c. diced rhubarb
2 c. boiling water
1 c. sugar
1 Tbsp. butter or margarine

Mix first 8 ingredients and pour into greased baking
pan, 9x13 inches. Pour 2 cups rhubarb on top of batter;
sprinkle 1 cup sugar and 1 tablespoon butter or margarine
on rhubarb. Cover with 2 cups boiling water. Preheat
oven and bake 45 to 60 minutes at 350°.
TUBE COFFEE CAKE
1 3/4 c. sugar
2 3! 4 c. flour
2 1/4 tsp. baking powder
1 tsp. salt
1 c. shortening

Jean Beyers
3/4 c. milk
1 tsp. vanilla or almond
tlavoring
4 eggs
1 c. nuts

Sift together the first 4 ingredients. Add shortening,
milk and vanilla and beat until creamy. Add 4 eggs and beat
thoroughly. Pour into tube pan (loose bottom) that has been
greased, floured and sprinkled with chopped nuts. Bake
at 350° for 1 hour.
ROMAN APPLE CAKE
1 c. sugar

1/2 c. shortening
1 egg
1 1/2 c. flour
1 tsp. soda

106

Laura Mae Kempf
1/4 tsp. baking powder
1/2 c. milk
4 medium apples, chopped fine
1 tsp. vanilla
1/2 tsp. salt

Topping:
2 Tbsp. soft butter
1/2 c. brown sugar

2 Tbsp. flour

1/2 c. nutmeats

Cream sugar, shortening and egg; stir in milk and vanilla. Add dry ingredients and beat until smooth. Stir in
apples. Put batter in greased pan, about 8xl5 inches.
Crumble topping over batter and bake in 350° oven for 45
minutes or until apples are done.
CHOCOLATE ICEBOX CAKE
2 cakes German's sweet
chocolate
3 Tbsp. water
3 Tbsp. sugar

Olene Wienke
3 egg yolks
1/2 box Spoon Size Shredded

Wheat
2 Tbsp. water

Melt German's sweet chocolate, water and sugar over
slow fire, stirring constantly. Remove from fire and add 1
egg yolk at a time; let this cool. Crush the shredded wheat
and dampen with water. Beat egg whites until stiff and add
to chocolate mixture. Mix in dampened shredded wheat.
Pour into greased pan and place in refrigerator at least 12
hours before serving.
APPLE CAKE
2 c. whole wheat flour
1/4 c. toasted wheat germ
2 tsp. cinnamon
1 tsp. salt
1/2 tsp. nutmeg
4 c. diced, peeled tart
apples

Pearl Wienke
1 c. sugar
1 c. packed brown sugar
1/2 c. vegetable oil

2 eggs, well beaten
1 t sp . vanilla
1 c. walnuts

Sift together flour, wheat germ, soda, cinnamon, salt,
nutmeg and set aside. In a large bowl, combine apples,
sugar, oil, eggs, nuts and vanilla. Add flour mixture, stir
gently with wooden spoon to blend. Turn into greased and
floured 9x12x2 inch pan. Bake in 350° oven for 50 minutes
or until cake pulls away from sides of pan; cool. Sprinkle
with powdered sugar or whipped topping.

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107

CHERRY-CHOCOLATE CAKE
1 (17 to 19 oz.) pkg.
chocolate cake mix
3 eggs
1 can cherry pie filling

Sally Elfering
1 c. sugar
5 Tbsp. butter
1/3 c. milk
1 ( 6 oz.) pkg. chocolate chips

Combine mix, eggs and cherry pie filling; mix well.
Pour into greased and floured 9x13 inch pan. Bake in preheated 350° oven for 35 to 40 minutes; cool. In medium pan,
combine sugar, butter and milk. Bring to boil, stir at a
rolling boil 1 minute. Remove from heat; add chocolate
chips. Stir till smooth; spread on cake.
Judy Hartman

RHUBARB CAKE
1 1/2 c. brown sugar
1/2 c. shortening
1 egg
Dash of salt
1 tsp. vanilla

1
2
1
1

c. buttermilk
c. flour
tsp. soda
1/2 c. rhubarb, cut up

Topping:
1/2 c. brown sugar
1 tsp. cinnamon

Chopped nuts

Mix well, brown sugar , shortening, egg, salt, vanilla,
buttermilk, flour, soda and rhubarb. Pour in 9x13 inch
cake pan. Mix topping and sprinkle on batter. Bake at
350° for 45 minutes.
DATE CAKE
1
1
1
1
1

(8 oz.) pkg. dates
1/2 c. boiling water
tsp. soda
1/4 c. sugar
egg

Beverly Wienke
2 1/4 c. flour
1 tsp. baking powder
1 t sp. vanilla
1/2 c. nuts

Pit and cut 1 package dates. Pour boiling water over
with soda; cool. Mix other ingredients. Add date mixture
and bake in a 9x13 inch pan for 35 to 45 minutes.

108

BEER CAKE
2/3 c. butter
2 c. sugar
2 tsp. soda
1 c. beer, room temperature

1/2 c. chopped walnuts
1/4 c. cherry juice

Marge Hollister
2 sq. unsweetened chocolate
1 ( 8 oz. ) bottle maraschino
cherries
3 eggs
2 1/4 c . flour
3/4 c. buttermilk

Cream butter and sugar; add eggs and melted chocolate; mix well. Sift flour and dry ingredients; add to cream
mixture alternately with butter and beer. Add 1/2 cherry
juice and nuts; mix well. Pour into greased and floured
9x13 inch pan or 2 round pans. Bake at 350° for 40 minutes.
Frosting:
1 pkg. instant vanilla

2 c. milk

pudding
Chill.
1/2 pt. whip cream, beaten
to form peaks

2 Tbsp. powdered sugar (to

sweeten)

Chill. Fold both mixtures together and frost cake in
center. Make Chocolate Cream Frosting for outside and top
of cake:
1 box powdered sugar
1 stick butter

1/4 c. cocoa
Milk to spreading consistency

Frost entire cake and top with thin layers of pudding
mixture. Refrigerate.
DEVILS FOOD CAKE
2 c. sifted flour
1 1/2 c. sugar
1 1/2 tsp. soda
1 1/2 tsp. baking powder
1/2 tsp. salt
5 Tbsp. cocoa

Joyce Myers
2 eggs
3/4 c. vegetable oil
3/4 c. milk to which 2 Tbsp.

vinegar is added
2 t sp . vanilla
3/4 c. hot water

Put all dry ingredients in large bowl. Mix and make
a well in the center. Then add eggs, soured milk, hot water
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109

and vanilla. Stir just until mixed well. Bake at 375° for
25 to 30 minutes. Makes 2 ( 9 inch) layers or 1 large loaf
cake.
JEAN'S

COFFEE CAKE

Avice Benson

1 c. white sugar

2 eggs

1 c. brown sugar

1 c. sour milk
1 tsp. soda
1 can coconut

1/2 c. oil
2 c. flour
1 tsp. cinnamon
1/2 tsp. salt

1/2 c. chopped nuts

Mix first 6 ingredients as you would pie crust. Take
out 1 cup of mix for topping. To remaining mix, add eggs,
sour milk and soda. Pour into 9x13 inch pan. Cover with
topping, coconut and nuts. Bake 30 minutes at 350°. Good
as dessert with whipped cream.
DATE CAKE
1
1
1
1

c. dates
c. boiling water
tsp. baking soda
c. sugar

Judy Hansche
1/2 c. Spry
2 eggs
2 c. flour
1 tsp. baking powder

Pour boiling water over dates and soda and let stand;
cool. Cream sugar, Spry, eggs, flour, baking powder and
add date-water mixture. Mix well and pour into 9x12 inch
pan. Bake at 350° for 45 minutes. Pour melted semi-sweet
chocolate chips on top of cake before it cools. Then frost
as usual.
RHUBARB

CAKE

2 1/2 c. flour
1 tsp. salt
1 tsp. soda
1 1/2 c. brown sugar
1/4 c. margarine

Avice Benson
1 egg
1 c. sour cream or 7/8 c. milk
and 3 Tb sp. butter
1 tsp. vanilla
4 c. rhubarb

Mix first 3 ingredients. Beat sugar, margarine, 1 egg;
add sour cream and flour alternately. Add vanilla and rhubarb, diced. Bake at 350° for 1 hour in 9x13 inch pan.
110

APPLESAUCE NUT CAKE
1 pkg. yellow cake mix
1 pkg. vanilla pudding
li2 e. chopped nuts
1/2 c, raisins

Winifred Longbons
l l/ 2 c. applesauce
1/4 c. oil
3 eggs, beaten

Beat all ingredients together in ungreased 13x9 inch
pan with a fork for 1 minute. Scrape sides with rubber
spatula. Spread batter evenly in pan. Bake in 350° oven
for 35 to 40 minutes. Cut in squares.
AMISH CAKE
2 c. flour
2c. sugar
2 tsp. soda
2 eggs

1 can pineapple, crushed,
undrained
1 tsp. vanilla
1 c. nuts

Mix all together until batter is well moistened. Pour
in a 9x 13 inch greased pan; bake 45 minutes at 3 50°. Frost
when cool.
GERMAN APPLE CAKE
4 large apples, sliced
and peeled
2 c. sugar
2 eggs
1 c. oil
2 c. flour

Stacy Muhlenbeck
1 c. nuts, chopped
1 tsp. baking soda
1 tsp. cinnamon
1 t sp . vanilla
1 1/2 tsp. water
1/2 tsp. salt

Frosting:
1 1/2 Tbsp. oleo
1 c. powdered sugar

1 large pkg. cream cheese
1 1/2 tsp. vanilla

Peel and slice apples. Pour sugar over apples; set
aside. Mix flour, salt, soda, cinnamon together. Add eggs
and oil to·apple-sugar mixture. Add vanilla and water to
apple mixture. Add dry ingredients; stir well. Bake for
50 minutes at 350°.
Frosting:
1 1/2 Tbsp. oleo
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1 c. powdered sugar

111

1 large pkg. cream cheese

1 1/2 tsp. vanilla

Mix ingredients and spread on cake while still warm.
BLUE RIBBON CHOCOLATE CAKE
2 c. all-purpose flour
2 c. sugar
1 tsp. soda
1/2 tsp. baking powder
3/4 c. water

Lane Wienke

3/4 c. buttermilk
1/2 c. shortening
2 eggs
1 tsp. vanilla
3 oz. melted unsweetened
chocolate

Measure all ingredients into large mixing bowl. Blend
1/2 minute on low speed. Beat 3 minutes on high. Pour
into 9x13 inch greased and floured pan or 2 (9 inch layers)
at 350° for 40 to 45 minutes in oblong pan and 30 to 35 minutes in layers.
SURPRISE CUPCAKES

Karen Ellis

1 pkg. cake mix (chocolate) 1 egg
1 (8 oz.) pkg. cream
Pinch of salt
cheese
1 c. semi- sweet chocolate pieces
1/3 c. sugar
Mix cake according to package directions. Pour into
paper lined muffin tins. Cream cheese and sugar; blend in
egg and salt. Stir in chocolate pieces. Drop 1 teaspoonful
of cheese mixture into center of cupcake batter. Bake according to cake mix directions. Frost with Cool Whip when
cooled.
QUICK SOUR
1
2
1
1

c. sugar
eggs
c. sour cream
3 I 4 c. flour

CREAM

CUPCAKES

Linnea Olson

2 t sp . baking powder
1 level tsp. soda
1 t sp . vanilla

Beat eggs, add sugar and beat. Sift flour and baking
powder and salt. Add alternately with sour cream to which
soda has been added and vanilla. Bake 15 minutes in 350°
oven.

112

Edith Gillmore

COCOA LOG

5 eggs, separated

3 Tbsp. flour

1 t sp . vanilla

2 Tbsp. cocoa

3/4 c. sugar

1 c. whipping cream

Icing:
1/4 c. butter
2 c. sifted confectioners
sugar
1/3 c. cocoa

Dash of salt
3 or 4 Tbsp. light cream
1 t sp . vanilla

Beat egg yolks until thick and lemon colored. Add
vanilla and 1/4 cup sugar gradually. Beat egg whites until
stiff; gradually beat in 1/4 cup sugar. Carefully fold yellow
mixture into whites. Sift cocoa with flour and remaining
1/4 cup sugar; carefully fold into egg mixture. Spread in
greased 15x10 inch jelly roll pan lined with greased waxed
paper. Bake at 375° for 15 minutes. Turn out onto a cloth
covered with confectioners sugar. Roll up cake with towel;
cool. Then unroll and spread
whipped cream and reroll
tightly. Spread with icing and keep refrigerated until serving time.
Icing: Cream well butter, confectioners sugar, cocoa,
salt and light cream. Add vanilla; beat with mixer if you
prefer till spreading consistency.
BROWNIES
1/3 c. butter
1 c. sugar
2 eggs
1 I 2 tsp. vanilla
2 sq. chocolate

Georgette Hess
3/4 c. sifted flour
1/2 tsp. baking powder

1/2tsp. salt
1 c. nuts, chopped

Cream butter until soft, gradually beat in sugar, then
the eggs, vanilla and melted chocolate. Sift flour, baking
powder and salt; add nuts. Combine with creamed mixture
and turn into greased pan, 7x11 inches. Bake in 350° oven
for 22 minutes. Frost and cut into squares.

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113

CHOCOLATE PEANUT BUTTER SQUARES
Edna Lichthardt
1 c. sugar
1 c. light corn syrup
1 1/2 c. crunchy peanut
butter

2 t sp . vanilla
'I c. Rice Krispies
1 c. chocolate semi- sweet bits
1 c. butterscotch bits

Over low heat, mix and melt chocolate bits, butterscotch bits, corn syrup. When melted, add vanilla and rice
cereal. Blend thoroughly. Press into a buttered jelly roll
pan; chill. When set, cut.
SPECIAL K BARS
1 c. sugar
1 c. white corn syrup
1 1/2 c. peanut butter

Wanda Riddle
6 c. Special K cereal
6 oz. butterscotch chips
6 oz. chocolate chips

Cook sugar and corn syrup until clear. Add peanut
butter; blend. Add cereal and mix well. Press into buttered 9x13 inch pan. Melt chips together in double boiler.
Frost cereal mixture with melted chips; cool, cut into
squares. These are quite rich.
MOM'S SUGAR COOKIES
2
1
1
1

c. white sugar
tsp. soda
tsp. nutmeg
small egg

Mabel Git zlaff
1 c . sour milk
3/4 c. butter
1/4 c. shortening
4 c. flour

Cream sugar and shortening; add egg and nutmeats.
Add soda to sour milk; stir. Add to creamed mixture, then
add 4 cups flour. Do not make too stiff. Roll out and
sprinkle sugar on top. Bake in 375° oven for 10 to 12 minutes in preheated oven.
OATMEAL DELIGHTS
1
1
2
1

c. brown sugar
c. shortening
eggs, well beaten
tsp. baking soda

114

Leota Pringle
1
1
1
1

c. oatmeal
Tbsp. milk, sweet or sour
c. peanuts (optional)
c. white sugar

1/2 tsp. salt
1 tsp. baking powder

2 c. flour
1 c. coconut

Cream first 3 ingredients; add rest and mix well.
Preheat oven to 350°. Drop by teaspoonfuls 2 inches apart
on greased cookie sheet. Bake 10 to 12 minutes.
SUGAR COOKIES
2 eggs
2/3 c. oil
2 tsp. vanilla
3/4 c. sugar

Tommie Wade
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
Sugar for topping

Whip eggs with fork. Stir in oil and vanilla; blend in
sugar. Sift together flour, baking powder and salt. Preheat oven to 350°. Drop by teaspoonfuls 2 inches apart on
ungreased cookie· sheet. Rub the bottom of a glass with
oil (only once). Dip glass in sugar and press cookies.
Bake 10 minutes. Yield: 3 dozen.
SUGAR COOKIES
1
1
2
2
2

c. butter
c . salad oil
c. sugar
tsp. vanilla
eggs

Beulah Berg
5
2
2
1

c. flour
tsp . cream of tartar
tsp. soda
tsp. salt

Cream together butter, slaad oil, sugar and vanilla.
Add eggs and beat well. Add flour, cream of tartar, soda
and salt to above mixture. Form into balls the size of a
walnut. Press down with sugared glass or fork. Bake in
350° oven till brown.
BUTTERFINGER DELIGHT
3 egg yolks
1/2 c. milk
1/2 c. butter
2 c. powdered sugar

Judy Hansche
2 large ctn. Cool Whip
1 c. chopped nuts
3 crushed Butterfinger candy
bars

Cream eggs, milk and butter well. Then mix rest of
ingredients together and add to first mixture. Line bottom
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115

of 9x12 inch cake pan with broken pieces of angel food cake.
Pour entire mixture over the angel food cake. Top with
additional crushed candy bars. Refrigerate for 6 hours.
OATMEAL COOKIES
1 c. shortening
1 c. white sugar
1 c. brown sugar
2 eggs
1 1I 2 c. sifted flour

Joyce Myers
1 tsp. baking soda

1 tsp. salt
3 c. oatmeal
1 t sp . vanilla

Cream shortening; add sugar, beaten egg, then flour
sifted with soda and salt. Add flavoring, then the oatmeal.
Make a ball the size of a walnut and press flat. Bake 8 to 10
minutes in 400° oven.
OLD FASHIONED SUGAR COOKIES
1 c. butter or margarine
1 c. powdered sugar
1 c. granulated sugar
2 eggs
1 c. salad oil
2 t sp . vanilla

Mable Engberg

1 tsp. grated lemon peel
4 1 I 4 c. unsifted flour
1 tsp. soda
1 t sp. cream of tartar
1 tsp. salt
Colored sugar

Cream butter and sugar. Beat in eggs, one at a time,
until light and fluffy. Add oil, vanilla and lemon peel; mix
well. Combine dry ingredients in sifter. Add to creamed
mixture and beat well. Chill several hours or overnight.
Grease 2 cookie sheets. Form heaping teaspoonfuls into a
ball. Place 2 inches apart on cookie sheet, flatten with bottom of glass or fork dipped in granulated sugar. Sprinkle
with colored sugar. Bake at 325° for 8 to 10 minutes until
just set. Let stand on baking sheet 2 to 3 minutes before
removing. Yield: 7 dozen.
Pearl Wienke

LUNCH BOX COOKIES
112 c. butter or margarine
1 c. honey
112 c. sour cream
2 tsp. vanilla
1 c. oatmeal (quick)

116

1 c. nuts

2 c. raisins or dates
2 c. flour
1 tsp. salt
112 tsp. baking powder
1 I 2 t sp . soda

Mix butter, honey, sour cream, vanilla, oatmeal, nuts
and raisins. Sift together flour, salt, baking powder and
baking soda. Add to first mixture. Refrigerate 1/2 hour.
Then drop by teaspoonfuls on cookie sheet; bake at 325°
for 15 minutes.
MOIST BROWNIES

(Iced)

1/2 c. butter
1 c. sugar

4 eggs
1 t sp . vanilla

Marion Ling
1 ( 1 lb. ) can chocolate syrup
1 c. flour
1/2tsp. salt
1 c. chopped walnuts

Cream until light and fluffy the butter and sugar. Add
eggs, vanilla and chocolate syrup; beat well. Add flour and
salt; beat until blended. Stir in nuts. Bake in 15 1/2 x
11 1/2 x 1 inch jelly roll pan at 350° for 25 minutes.
ICEBOX COOKIES
2
1
2
3
3

c. light brown sugar
c. shortening
eggs, beaten
tsp. baking powder
3/4 c . flour

Emma Holtdorf
1 t sp . cinnamon
1 t sp . vanilla
1/2 c. candied pineapple,
chopped
1/2 c. candied cherries,
chopped

Cream shortening and sugar; add beaten eggs, blend.
Add baking powder, flour, cinnamon which have been sifted
together. Mix well and add vanilla and fruit; mix. Divide
dough in half and form into roll. Wrap in waxed paper, let
stand in refrigerator for 24 hours. Slice and bake at 375°
for 12 minutes. If chocolate cookies are deisred, omit fruit
and add 4 tablespoons cocoa and nuts, if desired.
MOUND BARS
20 graham crackers,
crushed
1/4 c. sugar
1/2 c. margarine, melted

Carol Johnson
1 small can Eagle Brand
condensed milk
2 c. coconut
1 ( 6 oz.) pkg. chocolate chips
1 Tbsp. peanut butter

Mix graham crackers, sugar and margarine and pat in

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117

bottom of pan, 8x8 inches. Bake in oven at 35() 0 for 10
minutes. Mix Eagle Brand and coconut; pour over crust,
bake at 325° for 20 minutes. Melt chocolate chips and peanut
butter, spread over bars. Score chocolate and cut ln bars
when cool.
FULL-0-FRUIT

SQUARES

1/2 c. butter
1 c. brown sugar, packed
2 eggs
1 c. sifted flour
1/4 tsp. baking soda
1 tsp. salt
1/4 tsp. nutmeg

Betty Muhlenbeck
1 tsp. cloves
1/2 tsp. cinnamon
1/4c. milk
1 1/2 c. light raisins
1 3/4 c. diced candied fruit
1 1/4 c. walnuts, chopped

Frosting:
3 Tbsp. butter
1 1/2 c. powdered sugar

3 Tbsp. cream or milk
1 t sp . vanilla

Cream butter, add sugar gradually, beat in eggs.
Blend in sifted dry ingredients and milk. Stir in fruits and
nuts. Spread into greased 13x9x2 inch pan. Bake at 350°
for about 40 minutes; cooL Frost with Butter Frosting and
decorate. Cut into small squares. Makes about 8 dozen 1
inch squares.
Butter Frosting: Blend all ingredients, beat until
smooth. Spread on cookies.
MAGIC

BARS

Brenda Nichols

1/2 c. melted oleo
1 1/2 c. graham cracker
crumbs
1 c. walnuts

1 c. chocolate chips
1 1/3 c. flaked coconut
1 1/3 c. condensed Eagle Brand
milk

Spread a layer of each ingredient:in bottom of 9x13
inch pan; bake at 350° for 25 minutes.
CHOCOLATE

1/2 c. butter
1 egg yolk
118

DELIGHT

BARS

2 Tbsp. water
1 1/4 c. flour

Dorothy Neiderer

1
1
1
2

tsp. sugar
tsp. baking powder
pkg. chocolate morsels
eggs

3/4 c. sugar
6 Tbsp. melted butter
1 1/2 tsp. vanilla
1 c. finely cut nuts

Beat 1/2 cup butter, 1 egg yolk and tablespoon of
water. Sift and stir in 1 1/4 cups sifted flour, 1 teaspoon
sugar, 1 teaspoon baking powder. Press into greased pan.
Bake at 350° for 10 minutes. Sprinkle at once with 1 package chocolate morsels. Return to oven 1 minute; remove.
Spread the chocolate over the top. Beat 2 eggs till thick,
beat in 3/4 cup sugar, stir in 6 tablespoons melted butter
and 1 1/2 teaspoons vanilla. Add 1 cup finely cut nuts.
Spread over top. Bake at 350° for 30 to 35 minutes.
ICEBOX COOKIES
2 c. brown sugar
3/4 c. shortening
1 egg
3 1/2 c. flour
1 tsp. soda

Mabel Git zlaff
1
1
1
1
3

tsp. cream of tartar
c. nutmeats, chopped
c. dates or raisins, chopped
t sp . vanilla
Tbsp. cream

Cream the first 3 ingredients together, then add flour,
soda, cream of tartar, nutmeats, raisins or dates. Mix all
together. Then form in 2 rolls. Wrap in waxed paper, refrigerate overnight, then slice and bake at 375° for 10 to 12
minutes .in preheated oven.
CORN FLAKE MACAROONS
1
1
1
1
1

c. butter
c. sugar
egg
2/3 c. flour
tsp. cream of tartar

Betty Kvikau
1
1
2
1

tsp. soda
t sp . vanilla
c. corn flakes
c. nuts

Blend butter, sugar and egg. Stir in flour, cream of
tartar, soda and vanilla. Then add crushed corn flakes
(measure before crushing) and nuts. Make into balls and
flatten. Bake at 350° for 10 to 12 minutes.

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119

CHOCOLATE BARS
4 eggs, beaten
3 c. brown sugar, packed
2 2/3 c. flour

Stacy Muhlenbeck
1 c. margarine
1 1/2 c. chocolate bits
1 1/2 tsp. baking powder
3/4 tsp. salt

Combine all except chocolate bits, spread evenly in
large, shallow baking dish. Cover with chocolate bits; bake
at 350° for 25 minutes.
NEVER FAIL SUGAR COOKIE
3
1
1
1

c. flour
c. sugar
tsp. soda
tsp. cream of tartar

1
3
2
1

Elsie Krahn

1/4 c. shortening
Tbsp. milk
eggs
tsp. vanilla

Mix dry ingredients as for pie and cut in shortening.
Add beaten eggs with milk to dry ingredients; mix well.
Roll and cut in any shape. Bake at 375° for about 10 minutes. Makes 4 dozen. (I do not roll them too thin.)
COCONUT DELIGHTS
1 stick oleo or butter
2 c. powdered sugar

Judy Hansche
3 c. coconut
2 sq. melted unsweetened
chocolate

Melt butter in suacepan, remove from heat. Add powdered sugar and coconut; mix well. Shape rounded teaspoonfuls of mixture into balls. Make indent in center of
each and place on cookie sheet. Fill centers with melted
chocolate. Chill until firm. Store in refrigerator. Makes 3
dozen.
SOUR CREAM COOKIES
1 c. shortening
13/4c.sugar
2 eggs
2 tsp . vanilla or lemon
extract

120

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

Cream shortening and sugar; add eggs and extract.
Beat until smooth. Add cream in which soda has been dissolved. Mix. Add flour sifted with salt and baking powder. Stir until a stiff drop batter is formed. Drop by
spoonfuls onto greased cooky sheet; flatten. Sprinkle
generously with sugar or press nutmeats or raisins into each
cooky. Bake at 350° for 10 to 12 minutes. Dough may be
made into refrigerator roll for slicing by adding 1 cup more
flour to recipe.
WILDERNESS LOGS
2 c. peanut butter
1 c. crushed vanilla wafers
3/4 c. chopped nuts
1 c. chocolate chips
1/2 c. honey

Patricia Volk
1/4 lb. chopped raisins and
dates
1/2 c. shredded coconut
1/8 t sp . cinnamon
1/8 tsp. nutmeg

Mix all ingredients in large bowL Knead well, adding
a tablespoon of water, if mixture is too dry. Roll into 2
inch logs. Wrap in foil. Store in freezer until ready to use.
NO BAKE COOKIES
2c. sugar
1/2 c. milk
1/2 c. butter
3 Tbsp. cocoa

Milly Muhlenbeck
1/2 c, peanut butter
1 tsp. vanilla
3 1/2 c, oatmeal

Bring to boil, sugar, milk, butter and cocoa and boil
Then add the peanut butter, vanilla and oatmeal.
Mix well and drop by spoonfuls onto waxed paper. Let stand
till set.
2 minutes.

DAD'S OATMEAL COOKIES
1 c. sugar
1 c. butter or shortening
2 eggs
1/4 c. milk
3 c. flour
1 c. raisins

Stacy Muhlenbeck
2 c. raw oatmeal
1 tsp. baking soda
1 tsp. cinnamon
1 t sp . vanilla
1/4 tsp. salt

Cream sugar and shortening; add well beaten eggs and

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milk. Sift soda with flour; add to other mixture. Add raisins and oatmeal. Roll out and cut out cookies. Bake at
375° for 8 to 10 minutes.
REESES BARS
1 lb. powdered sugar
1/3 lb. graham crackers
1 1/2 c. peanut butter

Judy Hansche
1 1/2 sticks oleo
1 large pkg. chocolate chips

Mix together all ingredients except graham crackers.
Add these last. Press into 13x9 inch pan. Melt chocolate
chips and pour on top. Shake to settle. Refrigerate l/2
hour. Not too long, or they crack when being cut.
PEANUT BUTTER QUICKIE
3 c. Rice Krispies
1 ( 1 lb.) box powdered
sugar
1 ( 16 oz.) jar chunky
peanut butter

Pat Mazurek
1 large Hershey's milk chocolate
candy bar, broken in pieces
1 (6 oz.) pkg. chocolate chips
1/2 bar paraffin wax
1/2 c. margarine

Combine first 3 ingredients in a large bowl; mix well.
Pour melted margarine over cereal mixture. Shape mixture
into 1 inch balls; set aside. Combine remaining ingredients
in top of a double boiler. Cook until all are melted, Dip
cereal balls into chocolate, place on waxed paper to dry.
CHOCOLATE BROWNIES

Stacy Muhlenbeck

Brownies:
1/2 c, butter
1 c. sugar
2 eggs
2 sq. unsweetened
chocolate, melted

1 tsp. vanilla
1/2 c. flour
1/2 c. chopped nuts

Frosting:
1 c. sifted confectioners
sugar
2 Tbsp. cocoa
122

2 Tbsp. cream
1 Tbsp. butter
1 t sp . vanilla

Thoroughly cream butter and sugar; add eggs and beat
well. Blend in chocolate and vanilla. Stir in flour, then fold
in nuts. Pour batter into greased 8x8x2 inch pan and bake
in moderate oven at 325° for 35 minutes. Cool, frost.
ADELE'S FAVORITE DATE BARS
eggs, separated
c. sugar
Tbsp. cold water
c. flour
1/2tsp. salt
3
1
2
1

Adele Waldo

1 tsp. baking powder
1 c. chopped nuts
1 c. chopped dates

3 Tbsp. powdered sugar

Mix 3 egg yolks, sugar and water, beat until creamy.
Sift flour, salt and baking powder into first mixture. Add
nuts and dates; mix well. Beat 3 egg whites till stiff. Fold
mixtures together; pour into lightly greased 9x13 inch pan.
Bake 25 to 30 minutes in 350° oven. Cool 10 minutes.
Sprinkle with powdered sugar. Store in airtight container.
Gloria Bailey

PRESSED COOKIES
1 c. butter
1/2 c. powdered sugar
1 tsp. vanilla

1/4 tsp. salt
2 c. flour

Cream butter, add powdered sugar, mix. Add vanilla,
mix and add salt and flour; mix. Dough is stiff, but will go
through a cookie press. Bake at 325° for 8 minutes or until
lightly browned. Dust with powdered sugar.
CHOCOLATE PUDDING COOKIES
1 box chocolate pudding
1/2 c. milk
1 c. sugar

(No Bake) Judy Hartman

Marshmallows (optional)
Coconut (optional)

Boil pudding, milk and sugar together for 2 minutes,
stirring continuously. Add 1 tablespoon butter and cool.
When cool, add the options. Drop by teaspoonfuls on waxed
paper and let stand till set .

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123

FARM

COOKIES

2 1/2 c. brown sugar
2 1/2 c. white sugar
2 1/2 c . butter
5 beaten eggs
5 c. flour
21/2tsp. salt
2 1/2 tsp. soda

Elda Gabryshak

2
5
6
2
2
2

1/2 tsp. baking powder
c. oatmeal
c. corn flakes
1/2 c. coconut
1/2 c. nutmeats
1/2 tsp. vanilla

Cream butter and sugar. Add eggs, flour, salt, soda
and baking powder. Add oatmeal, corn flakes, coconut,
nutmeats and vanilla. Roll in balls, flatten on cookie sheet,
bake at 425° for 8 minutes.
CASSEROLE

COOKIES

2 beaten eggs
1 c. sugar
1 c. coconut

Jean Beyers
1 c. chopped nuts
1 c. chopped dates
1/4 tsp. vanilla or almond
extract

Beat eggs and sugar; add the rest of the ingredients.
Place in a buttered casserole with lid on. Bake 35 to 40
minutes at 350°. Stir once while baking. When cool, shape
into small balls and roll in powdered sugar.
DUTCH

CHOCOLATE BARS

1 c. sifted flour
1 1/2 c. sugar
3/4 tsp. salt
1}2 tsp. baking powder
1 c. soft butter

Betty Muhlenbeck
3 eggs. slightly beaten
3 sq. unsweetened chocolate,
melted
1 t sp . vanilla
2 c. uncooked oatmeal

Peppermint Butter Frosting:
1/4 c. soft btitter
2 c. powdered sugar
1 tsp. peppermint extract

Few drops green food coloring
3 Tbsp. cream

Sift flour, sugar, salt and baking powder into mixing
bowl. Add butter, eggs, cooled chocolate and vanilla. Mix
until smooth. Stir in oatmeal, spread into greased 9x13x2
inch pan. Bake at 350° for about 25 minutes. Cool. Frost.
124

Frosting: Blend butter, sugar, extract and food coloring. Add enough cream to make frosting of spreading consistency; beat well.
Pam Larsen

HERSHEY'S BROWNIES
1 c. sugar
1 stick butter or oleo
4 eggs

1 (1 lb.) can Hershey's syrup
112 tsp. baking powder
1 c. flour

Cream sugar, butter and add eggs. Stir in syrup and
flour and baking powder. Bake in llx15 inch jelly pan in a
preheated 350° oven for 25 minutes.
QUICK BROWNIES

Pat Parrish

Blend well:
1 c. oleo
1 112 c. sugar

4 eggs

Add and mix:
1 c. flour

4 heaping tsp. cocoa

Put in jelly roll pan; bake at 350° for 25 minutes.
Frost or sprinkle with powdered sugar.
NO BAKED BARS

Jan Bratcher

1 1 I 2 c . miniature colored
2 eggs
marshmallows
1 c. white sugar
1 I 2 c. flaked coconut
2 I 3 c. shortening or
1 I 2 c. nutmeats
margarine
30 graham crackers, crushed
Combine and cook to melt shortening or margarine.
(Caution: If mixture gets too hot, will melt marshmallows.)
Mix with first part and press into a 12x7 inch greased pan.
RICE KRISPIES COOKIES
2 112 sticks oleo
1 c. brown sugar
1 c. sugar
1 tsp. baking soda
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Charlotte Lynn
2 eggs
1 tsp. salt
1 t sp . vanilla

125

2 c. flour
2 c. oatmeal

2 c. Rice Krispies
1 c. c:oconut

Cream together oleo and sugars. Add eggs and beat
well. Add vanilla. Sift together flour, soda and salt; add
to creamed mixture. Fold in oatmeal, Rice Krispies and
coconut. Bake at 350° for 12 minutes.
GERMAN

CHOCOLATE BARS

1 pkg. German chocolate

cake mix
1/3 c. evaporated milk
3/4 c. soft butter

Marie Tossava

1 ( 14 oz.) pkg. Kraft caramels
(light)
1/3 c. evaporated milk
1 ( 6 oz.) pkg. chocolate chips

Mix first 3 ingredients well and spread 1/2 of mixture
on the bottom of a 9x13 inch pan, greased and floured.
Bake 6 minutes in 350° oven. Melt caramels and 1/3 cup
evaporated milk over low heat; stir well. Spread over flrst
layer. Sprinkle chocolate chips over the caramels. Add a
few chopped nuts. Spread other 1/2 of cake mixture over
top and bake 15 minutes at 350°. Cool slightly and refrigerate to set caramel mixture. Then cut into bars; sprinkle
with powdered sugar.
PUMPKIN BARS
2 c. flour
2 tsp. baking powder
1 tsp. soda
1/4 tsp. salt
2 tsp. cinnamon
1 tsp. pumpkin pie spice

Marie Tossava
2 c. pumpkin
2 c. sugar
1 c. oil

4 eggs
1 c. chopped nuts

Icing:
1 (3 oz.) pkg. cream
cheese
3 I 4 stick oleo

1 t sp. vanilla
1 tsp. milk
2 c. powdered sugar

Combine flour, baking powder, soda, salt, cinnamon,
pumpkin pie spice, pumpkin and sugar and pour into a
greased pan. Bake at 350° for 20 to 25 minutes in a 18xl2xl
inch pan. Top with icing.

126

LEMON

BUTTER SNOW BARS

Beulah Berg

Crust:
112 c. butter, softened
1 113 c. flour

1/4c. sugar

Filling:
1 I 4 tsp. baking powder
3 Tbsp. lemon juice
Confectioners sugar

2 eggs
314c. sugar
2 Tbsp. flour

Preheat oven to 350°. In 1 112 quart mixer bowl, combine crust ingredients. Mix on !ow speed until blended ( 1
minute). Pat into ungreased 8 inch square baking pan.
Bake near center of 350° oven for 15 to 20 minutes or until
brown on edges. Meanwhile, prepare filling. Pour filling
over partially baked crust. Return to oven for 18 to 20 minutes or until set. Sprinkle with confectioners sugar. Cool.
Yield: About 16 bars.
MILLION DOLLAR COOKIES

112 c.
112 c.
1 I 2 c.
1 I 2 c.
1 egg
112 c.
112 c.
112 c.

Marion Ling
112 c. nuts
112 c. coconut
2 c. flour
114 tsp. salt
1/2 tsp. soda
1 I 2 t sp. cream of tartar
1 t sp . vanilla

butter
oil
brown sugar
white sugar
oatmeal
Rice Krispies
Special K

Cream butter, oil and sugar; add egg and beat well.
Add dry ingredients and vanilla. Fold in oatmeal, Rice
Krispies, Special K and coconut. Roll in balls the size of
walnuts. Flatten with a sugared glass; bake 10 minutes.
Makes 8 dozen.
DOUBLE DELIGHT

BARS

1 112 c. flour
112 tsp. salt

1 tsp. baking powder
112 c. shortening
1 c. sugar
584-81

Joyce Myers
2 eggs
112 tsp. vanilla
1 c. brown sugar
1 egg white, stiffly beaten
1/2 c. chopped nuts

127

Cream shortening with sugar till fluffy; add eggs and
vanilla. Stir in sifted dry ingredients; mix well. Spread in
ungreased 10x15 inch pan. Fold brown sugar into egg
whites, spread over batter and sprinkle with nuts. Preheat
oven, bake 15 to 20 minutes at 350°.
GRANDMA'S MOLASSES

COOKIES

Carol Nichols

1 c. sugar
2 tsp. ginger
1 c. shortening
1 tsp. cinnamon
1 c. molasses
3 1/2 c. flour
1 1/2 tsp. soda, dissolved in
1} 2 c. hot water

Cream sugar, shortening; add 2 eggs, beat. Add
molasses, ginger, cinnamon and dissolved soda. Beat, then
add flour. Chill in refrigerator for couple of hours or overnight. Roll out on floured board and cut with round cookie
cutter and bake at 350° for about 10 minutes or until done.
NO BAKE CHOCOLATE

CHIP COOKIES

2 c. sugar

3 Tbsp. cocoa
1/2 ( 6 oz.) pkg. chocolate

chips
1/2 c. butter or margarine

Betty Krikau

1/2 c. milk
3 c. quick oatmeal
1 1/2 c. chopped nuts
1 t sp . vanilla

Place all ingredients in pan and bring to boil and boil 1
minute. Remove from heat, add 3 cups quick cook oatmeal
and 1/2 cup chopped nuts; also, 1 teaspoon vanilla. Mix
well and drop by teaspoonfuls on waxed paper; cool.
Suggestions: You may use 1/2 oatmeal and 1/2 Rice
Krispies or other cereal.
SALTED PEANUT

COOKIES

Mable Engberg

1 c. brown sugar
1 c. white sugar
1 c. shortening

3 c. oatmeal
1 tsp. baking soda
1 c. salted peanuts (with skins

2 eggs
1 1/2 c. flour

on)
1 t sp . vanilla

Cream sugars and shortening. Beat in eggs and
128

vanilla. Sift in flour and soda; add oatmeal and peanuts.
Roll into small balls. Place on cookie sheet and bake in 350°
preheated oven for 10 minutes.
VANILLA BARK COOKIES
2 lb. white bark
2 c. Cap'n Crunch peanut
butter cereal

Barbara Cull
2 c. Rice Krispies
1 c. nuts
2 c. small colored marshmallows

Heat oven to 200°, then turn off. Put the bark in a
Pyrex bowl in oven for about 20 minutes to melt. Then add
Cap 'n Crunch peanut butter cereal, Rice Krispies, nuts,
marshmallows; stir this together and drop by teaspoonfuls
on waxed paper. Let set. Makes 80 cookies.
QUICK COOKIES
1 c. margarine
1 egg
1 t sp . vanilla

Lynne Mattson
1/2 c. powdered sugar
2 1/3 c. flour

Blend all ingredients together and form small balls.
Flatten slightly and place chocolate kisses or cherry halves
in center of cookie. Bake at 375° for 8 to 12 minutes.
COOKIE CRACKLES
1 (lib. 2 1/2 oz.) pkg.
cake mix, any flavor
2 eggs, slightly beaten

Joyce Myers
1 Tbsp. water
1/2 c. vegetable shortening
Confectioners sugar

Combine cake mix, eggs, water and shortening. Mix
with spoon until well blended. Shape dough into balls the
size of small walnuts. Roll balls in confectioners sugar.
Place on greased baking sheets; bake for 8 to 10 minutes at
375° in preheated oven. Makes about 48 cookies.
OATMEAL COOKIES
1/2 c. oleo
1/2 c. butter
1/2 c. sugar

584-81

Carol Beyers
1 c. flour
1 1/2 c. rolled oats
Powdered sugar
129

Cream oleo and butter; add sugar, flom·, oats. Chill
dough. Form into balls, place on a greased eookie sheet.
Press cookies with floured glass. Bake 10 to 12 minutes.
Sprinkle with powdered sugar,
MOM'S
1
1
1
1

c.
c.
c.
c.

SOFT MOLASSES

bacon fat
sugar
molasses
hot water

COOKIES

Bev Kasten

5 1/4 c. flour
2 tsp. soda
1 tsp. cinnamon
1 tsp. salt

Cream bacon fat and sugar; add remaining ingredients
and mix well. Chill in refrigerator about an hour. Place a
small amount of dough on a floured pastry cloth or board.
Flatten to about 1/2 inch in thickness. Cut with cookie
cutter. Place on greased cookie sheets leaving room for them
to spread. Bake at 375° for 15 to 18 minutes. Yield: 7 to
8 dozen.
GROOVY TEEN BARS

1/2 c. margarine
1/2 c. brown sugar
1 c. flour
1/2 c. Kraft fudge topping

Mable Engberg
1/2 c. nuts, chopped
1/2 c. flaked coconut
1 egg yolk (save white)
1/2 tsp. vanilla

Cream margarine and sugar; blend in egg yolk and vanilla. Add flour, mix well. Spread in greased 8 inch square
pan. Bake in preheated 350° oven for 20 minutes. Remove
from oven. Combine topping, nuts and coconut. Beat egg
white stiff; fold in topping mixture. Spread over baked
bars and return to oven and bake 15 minutes. Cut in
squares after cooling.
CHOCOLATE

1
1
3
1
1
1

CHIP OATMEAL COOKIES
Laura Christopherson

1/2 tsp. salt
1/2 tsp. soda
c. flour
1/2 c. shortening
1/8 c. brown sugar
1/8 c. white sugar

130

3
1
3
1
1

eggs
1/2 tsp. vanilla
c. oatmeal
c. chopped nuts
(12 oz.) pkg. semi- sweet
chocolate chips

Sift salt, soda and flour together; set aside. Cream
shortening and sugar until mixture is fluffy; add eggs and
vanilla. Beat well, add sifted ingredients and mix. Add
oatmeal, nuts and chocolate chips and mix welL Drop by
generous teaspoonfuls about 2 inches apart on ungreased
cookie sheets; bake at 350° for 10 to 13 minutes or until
firm and slightly browned. Let cookies cool on sheets ahout
1 minute. Store in a tightly covered cookie jar or can.
Makes about 10 to 11 dozen.
ADVENTURE COOKIES
1 c. butter or oleo
1 1/2 c. sugar

2 eggs
2 tsp. milk
1 tsp. salt

Jean Beyers
1 t sp . vanilla

c. nuts
to 8 c. Rice Krispies
2 c. coconut

1
6

In a large pan, put butter, sugar, eggs, milk, salt and
vanilla. Bring to a boil, stirring constantly. Add nuts and
Rice Krispies. When cool, shape into small balls and roll in
coconut.
CHINESE NEW YEAR COOKIES
1 (6 oz.) pkg. semi-sweet

chocolate chips
1 ( 6 oz.) pkg. butterscotch
chips

Barb Cull

3 oz. Chinese noodles
7 1/2 oz. salted peanuts

Melt chocolate chips, butterscotch chips over hot water.
Remove from heat, mix in Chinese noodles and salted peanuts. Stir into melted mixture. Drop by teaspoonfuls on
waxed paper. Makes 4 dozen.
NO BAKE COOKIES
2 c. sugar

1/2 c. milk
1/2 c. butter or margarine
3 Tbsp. cocoa

Stacy Wienke
1/2 c. crunchy peanut butter
3 1/2 c. quick cooking oatmeal
1 t sp . vanilla

Mix together and boil 1 minute, sugar, milk, butter and
cocoa. Remove from heat and add peanut butter, 1 teaspoon

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131

vanilla and quick cooking oatmeal. Mix thoroughly and drop
by teaspoonfuls on waxed paper and cool.
CARROT COOKIES
1 c. white sugar
3/4 c. Crisco
1 egg
1/4 tsp. salt
1 c. raw grated carrots

1
2
1
1

tsp. baking powder
c. flour
tsp. vanilla
Tbsp. orange juice and rind

Make as in order. When a little cool, frost with Powdered Sugar Icing using orange juice for liquid and 1 tablespoon rind. Drop the cookie dough by teaspoonfuls on Teflon cookie sheet; bake in 350° oven for 10 to 15 minutes.
WEDDING

CRESCENTS

2 c. oleo
1 c. powdered sugar
3 1/2 c. flour

Jean Beyers
1 t sp . vanilla
1 c. nuts, chopped

Cream with electric mixer the oleo and powdered
sugar. Add 1/2 flour and beat. Add the remaining flour
by hand. Mix in nuts and vanilla. Chill overnight. Roll
into small logs the size and shape of a small finger. Bend
into crescent shape on ungreased cookie sheet. Bake at 350°
for 10 minutes. Sprinkle with powdered sugar.
PEANUT
1
1
1
1
2

BUTTER ROLL OUT COOKIES Sally Elfering

c. margarine
c. peanut butter
c. granulated sugar
c. brown sugar, packed
eggs

2 1 I 2 c . flour
1 1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt

Cream first 4 ingredients; beat in eggs. Sift dry ingredients together and mix in batter. Refrigerate 1 hour.
Roll dough on lightly floured surface, about 1/4 inch thick.
Cut with cookie cutters, place on lightly greased cookie
sheets about 1 inch apart. Preheat oven .to 375°. Bake
about 10 minutes.

132

M AND M PARTY COOKIES
1 c. shortening
1 c. brown sugar, packed
112 c. granulated sugar
2 eggs
2 t sp . vanilla

JoAnn Volk
2 1 I 4 c. sifted flour
1 tsp. baking soda
1 tsp. salt
1112 c. M & M plain chocolate
candies (314 lb.)

Cream first 5 ingredients thoroughly. Sift together dry
ingredients. Add granulated sugar to creamed mixture, mix
well. Mix in M & M candies. Drop by teaspoonfuls 2 inches
apart on ungreased cookie sheets. Preheat oven to 375°.
Bake 10 to 12 minutes or until golden brown. After baking,
candies may be cracked. This adds texture and interest to
cookies. Makes 6 dozen 2 112 inch cookies.
BUTTERCUP COOKIES

Pearl Wienke

114 c. creamy peanut butter 1 egg, beaten
113 c. firmly packed
1/2 tsp. vanilla
brown sugar
Chocolate star candy
1 pkg. pie crust mix

Combine all ingredients except candy. Mix well.
Shape dough in 1 inch balls, place 2 inches apart on cookie
sheet. Make a large thumbprint in center. Bake 8 minutes
in 375° oven. Take out and press a candy in each. Bake
2 to 3 minutes longer until candy is slightly melted; cool
5 minutes. Remove from pan.
A vice Benson

SNICKERDOODLES
Mix:

1 c. soft butter
1 112 c. sugar
Combine:
2 3 I 4 c. flour
2 tsp. cream of tartar

2 eggs

1 tsp. soda
112 tsp. salt

Cream together butter, sugar and eggs. Combine dry
ingredients and add to butter and sugar. Roll dough into
walnut size balls. Roll in mixture of 2 tablespoons sugar and
1 teaspoon cinnamon. Bake 8 to 10 minutes at 375°.
584-81

133

DANISH PASTRY APPLE BARS
2 1/2 c. flour
1 tsp. salt
1 c. shortening
1 egg yolk
1 c. corn flakes

Joyce Myers

8 to 10 tart apples (about 8 c.)
3/4 to 1 c. sugar
1 tsp. cinnamon
1 egg white
Milk

Combine flour and salt; cut in shortening. Beat egg
yolk in measuring cup, add enough milk to make 2/3 cup
liquid. Mix well, stir into flour mixture. On floured surface, roll l/2 the dough to 17x12 inch rectangle, fit into and
up sides of 15x10x1 inch baking pan. Sprinkle with corn
flakes, top with apples. Combine sugar and cinnamon;
sprinkle on top. Roll remaining dough to 15x10 inch rectangle; place over apples. Seal edges, cut slits in top.
Beat egg white till frothy, brush on crust. Bake for 50
minutes in 375° oven. Combine 1 cup powdered sugar and 3
to 4 teaspoons milk; drizzle on warm cookies.
CHERRY DREAMS
1 ( 8 oz.) pkg. cream
cheese
1/2 c. sugar
1 c. cream, whipped

Betty Krikau
1 tsp. brandy extract
1 tsp. lemon juice
1 (21 oz.) can cherry pie filling

Toasted, slivered almonds

Combine cheese, sugar, extract and lemon juice. Beat
well. Fold in whipped cream. On a waxed paper covered
cookie sheet, spoon mixture to form 8 shells, freeze. Before serving, fill center of each shell with pie filling and top
with almonds. Leave out shortly before serving.
PECAN

BALLS WITH HOT SAUCE

1 pkg. brown double

fudge mix
3 c. milk

Pearl Wienke

1/4c. sugar
1 1/2 c. pecans, chopped
1/2 gal. ice cream

Heat 2 1/2 cups milk in large saucepan. Combine
brownie mix chocolate packet, sugar and 1/2 cup milk. Stir
rapidly and constantly until sauce boils, 3 to 5 minutes. Put
nuts in a bowl. Scoop ice cream into balls, roll in nuts until
covered. Place in serving dishes and spoon hot sauce over
pecan balls. Serve immediately. Pecan balls may be made
ahead of time and frozen.

134

APPLE DESSERT
1 c. sugar
1/2 c. oil
2 beaten eggs
2 Tbsp. vanilla
1/4 c. water
2 c. flour

A vice Benson
2 tsp. soda
1 tsp. cinnamon

Salt
1/2 c. chopped nuts
1 ( 20 oz.) can apple pie filling

Beat sugar, oil and eg·gs; add vanilla and water. Add
dry ingredients, mix. Add nuts, mix in pie filling. Bake 1
hour at 350°. Serve with ice cream or whipped cream.
Marge Hollister

APPLE SLICES
2 c. flour
1 tsp. salt

2 I 3 c. shortening
1 egg yolk, beaten
112 c. milk
5 c. apples

2 tsp. flour

1 112 c.
1 Tb sp.
1/2 tsp.
112 tsp.

sugar
butter
cinnamon
nutmeg

Mix flour, salt, shortening, egg and milk. Put 112 of
dough in pan, roll other 1/2 out to shape of pan. Mix appies, flour, sugar, butter, cinnamon and nutmeg. Beat egg
whites slightly and brush on top. Bake at 375° for 45 minutes. Frost when still warm.
MICROWAVE FRUIT COBBLER
1 ( 21 oz.) can cherry pie
filling
1 ( 8 314 oz.) can fruit
cocktail, drained
1 ( 9 oz.) pkg. Jiffy yellow
cake mix

Lill Eibl

1/2 c. chopped nutmeats
113 c. butter or oleo
1/3 c. brown sugar
1 I 4 tsp. cinnamon

Combine cherry pie filling, fruit cocktail in 9 inch round
tube pan. Sprinkle dry cake mix over fruit, also nuts,
brown sugar on filling. Microwave butter until melted.
Drizzle over topping, sprinkle with cinnamon. Microwave
10 to 13 minutes on full power or until bubbly and topping
is firm.

584-81

135

RHUBARB

CRISP

Judy Hansche

Topping:
1 c. flour
112 c. oatmeal

1 c. brown sugar
112 c. butter

Filling:
4 c. rhubarb
1 c. sugar

114 c. flour
1 I 2 t sp . cinnamon

Mix filling in 9x9 inch cake pan.
Topping: With fork, mix till crumbly.
filling; bake 25 minutes at 375°.
CHOCOLATE TORTE
1 c. flour
112 c. oleo
112 c. chopped pecans
1 (8 oz.) pkg. cream
cheese

Sprinkle over

Myrt Hollister
1 c. powdered sugar
112 large ctn. Cool Whip
2 small pkg. instant chocolate
pudding
3 c. milk

Mix 1 cup flour, 112 cup oleo, 112 cup chopped pecans
with hands. Bake 15 minutes; cool. Beat 1 (8 oz.) package
cream cheese, 1 cup powdered sugar, 1 I 2 of 1 larg-e carton
Cool Whip and spread over first layer. Beat 2 small packages instant chocolate pudding and 3 cups milk until thick
and spread. Spread remaining 112 of large Cool Whip and
top with chocolate beads or chopped nuts.
CRACKER TORTE
34 soda crackers
6 eggs
2 c. sugar
112 c. chopped nuts

Betty Muhlenbeck
2 t sp . vanilla
1 pt. whipping cream or large
ctn. Cool Whip
1 c. drained fruit cocktail

Beat egg whites till stiff. Add sugar and vanilla. Fold
in crackers (broken into 4 pieces); add nuts. Pour into
well buttered 9x13 inch pan; bake 30 minutes at 350°. Cool
cake. Beat cream or use Cool Whip and add well drained
fruit cocktail. Pour over cake and cool 2 hours before serving.

136

CINNAMON APPLE WEDGES
1 c. red cinnamon candies
1/2 c. sugar
2 c. boiling water

Gloria Bailey
A few whole cloves
6 c. thickly sliced, pared,
cored apples (about 2 lb.)

Combine candies, sugar and water in a 2 1/2 quart
saucepan, stir over high heat to dissolve candies and sugar.
Reduce heat, add cloves. Add apple slices, simmer, covered,
stirring occasionally until apples are just tender, not mushy,
about 10 minutes. With slotted spoon, remove apples to large
bowl. Bring cinnamon syrup to a boil, cook, uncovered,
until thick or 220° is reached on candy thermometer. Pour
syrup over apples and refrigerate. Serve as relish with
ham, chops, roast pork, sausage or Canadian ham. Makes
about 3 cups.
FRUIT BASKETS
1 pkg. yeast
1/4 c. warm water
4 c . sifted flour

Edith Gillmore
1 lb. butter, sliced
3 egg yolks
1 c . sour cream

2 Tbsp. sugar

Dissolve yeast in warm water and set aside. Mix all
ingredients together by hand, work in yeast well. Cover
tightly and refrigerate overnight. The next day, roll
dough on floured surface till quite thin. Cut into 3 inch
squares. Place teaspoonful of prepared pie filling in center
of square and pinch opposite points together. Bake at 375°
till golden brown. Unused dough keeps well in refrigerator
for later use.
BLACK BOTTOM TORTE

Wanda Riddle

Crust:
14 graham crackers, rolled

5 Tbsp. butter, melted

fine
Filling:
2 c. milk
1 c. sugar
2 Tbsp. flour
584-81

1 1/2 Tbsp. cornstarch
4 beaten egg yolks
1 Tbsp. unflavored gelatin

137

1/4 c. cold water
2 sq. unsweetened
chocolate, melted
1 Tbsp. vanilla

4 egg whites, beaten stiff
1/2 c. powdered sugar
Pinch each of cream of tartar
and salt
1 tsp. vanilla

Cook milk, sugar, flour, cornstarch and egg yolks
until thickened. Dissolve unflavored gelatin in cold water.
Add to custard while hot. Take 1 cup custard and add
melted chocolate and 1 tablespoon vanilla. Spread mixture
over crumbs, chill till hard. Combine egg whites, powdered
sugar, cream of tartar, 1 teaspoon vanilla and salt. Stir
into remaining custard; pour over chocolate. Sprinkle with
remaining crumbs; chill.
Crust: Press crackers and butter into bottom of 9 or
10 inch pie pan, savit1g a few crumbs for topping.
KOLACHES
2 sticks butter
1 (8 oz.) pkg. cream
cheese

Brenda Gardner
1 c. flour
Powdered sugar

Mix ingredients together until smooth. Chill for at
least 1 hour. Flour table and rolling pin. Roll out 1/2 of
the dough about 1/8 inch thick. Cut Kolaches with 2 inch
cookie cutter. Place on ungreased cookie sheet 1/2 inch
apart. Put a small amount of jelly in center. Bake at 375°
for 10 minutes or until golden brown. Sprinkle cooled
Kolaches with powdered sugar. Roll out remaining dough
and repeat instructions.
GRANOLA
7 c. old fashion oatmeal
1/2 c. corn or safflower oil
2/3 c. honey or dark corn
syrup
4 oz. flaked coconut

Marie Tossava
1/2 c. sesame seed
2/3 c. chopped nuts
2/3 c. wheat germ
1 1/2 c. raisins
1/2 c. dry apples
1/2 c. sunflower seeds

Mix oatmeal, oil and honey. Place on cookie sheet.
Bake at 300° for 20 to 25 minutes. As mixture begins to
brown, take out of oven and sprinkle coconut over it and
return to oven to toast 5 minutes longer. Watch carefully.
138

Remove oats and empty into a large bowl; add and thoroughly
mix remaining ingredients. Store in refrigerator.
Winifred Longbons

JIFFY APPLE CRUNCH
3/4 c.
1/3 c.
1 tsp.
1 egg,

sugar
flour
baking powder
beaten

1 t sp . vanilla
1 l/2 c. diced apples
1/2 c. chopped nuts
Cinnamon or nutmeg

Add dry ingredients to egg and vanilla. Add apples
and nuts, put into greased 8 inch pie pan. Sprinkle with
cinnamon or nutmeg. Bake at 350° for 30 minutes. Serve
with whipped cream.
Roxy Benedict

APPLE TORTE
1 c. oil
1 1/2 c. sugar
3 eggs
2 c. flour
1 tsp. baking soda

1/4 tsp. salt
1 tsp. cinnamon
1 1/2 c. peeled, sliced apples
1/2 to 1 c. chopped nuts

Mix first 3 ingredients. Sift and add flour, soda, salt
and cinnamon. Stir in apples and nuts. Pour into 9x13 inch
well greased pan. Preheat oven to 350°; bake 55 to 60 minutes. Test with toothpick for doneness; cool. Refrigerate.
Keeps 2 to 3 days. Garnish with whipped cream or ice cream
when serving.
BEST EVER BANANA SPLIT
2 or 3 bananas
1 qt. Neapolitan ice cream
1 c. chopped walnuts
3/4 c. chocolate chips
1 c. whipping cream

Marion Ling

1/3 c. butter
1 1/2 c. powdered sugar
3/4 c. evaporated milk
3/4 tsp. vanilla
Graham cracker crust

Cover bottom of 9x13 inch pan with graham cracker
crust. Reserve 3/4 cup crumbs. Slice bananas crosswise
and layer over crust. Slice ice cream into 1/2 inch slices
and place over bananas. Sprinkle ice cream with 1 cup walnuts. Freeze until firm. Melt 3/4 cup chocolate chips and
1/3 cup butter; add powdered sugar and evaporated milk.

584-81

139

Cook mixture until thickened and smooth, stirring constantly. Remove from heat and add vanilla; cool. Pour over
ice cream. Freeze till firm. Whip cream until stiff. Spread
over chocolate layer and top with reserved crumbs. Store
in freezer. Remove about 10 minutes before serving.
LEMON SQUARES
3/4 c. cold butter
1/3 c. powdered sugar
1 1/2 c. flour
3 eggs, beaten

Winifred Longbons
1 1/2 c. sugar
3 Tbsp. flour
6 Tbsp. lemon juice

Mix butter, sugar and flour together. Press into 13x9
inch pan. Bake 20 minutes at 350°. Top with eggs, sugar,
flour and lemon juice and pour over baked shell. Bake 20
minutes in 350° oven. Sprinkle with powdered wugar. When
cool, cut into squares.
CHERRY TORTE
1 can drained, sour pitted
cherries
1 c. sugar
2 Tbsp. melted butter
1 egg, beaten

Jean Beyers
1 c. flour
1 tsp. baking powder
1/2 tsp. soda
3/4 c. nuts, chopped

Glaze:
Juice of cherries
1/2 c. sugar
1 Tbsp. cornstarch

1 tsp. butter
1 ctn. Cool Whip

Drain cherries. Bring to a boil the juice, sugar and
butter. Dissolve cornstarch in small amount of water; add
to juice until thickened. Set aside to cool. In small mixing
bowl, put cherries, sugar, butter and egg. Blend, then
add flour, baking powder and soda. Batter will be thin.
Add nuts. Bake in greased pan at 350° for 30 minutes.
When cool, cover with whipped cream. Drizzle on glaze.

140

PRETZEL TORTE
2 c. crushed pretzels
3/4c. sugar
1 c. margartne
2 env. Lucky or Dream
Whip

Norma Delwiche
1 ( 8 oz.) pkg. softened cream
cheese
1 c. powdered sugar
1 can pie filling

Crush pretzels, mix with sugar and maragarine. Reserve 1/4 cup for topping. Pat remainder in 9x13 inch pan.
Prepare whip as directed on box. Beat cream cheese and
powdered sugar together; fold whip into cream mixture.
Spread 1/2 mixture over pretzel crust. Spread can of pie
filling next. Spread remaining mixture over pie filling.
Sprinkle the reserved 1/4 cup of pretzel mixture on top.
Refrigerate at least 2 hours. Garnish, if desired, with
whipped cream or ice cream.
STRAWBERRY DESSERT

Judy Hansche

1 ( 3 oz.) pkg. strawberry

1 pinch of salt
1/2 angel food cake
jello
1 (10 oz.) pkg. strawberries 1/2 pt. whipping cream
1 Tbsp. sugar

Prepare jello as on box; add strawberries, sugar and
salt. Cool till it thickens. Tear cake into pieces and line the
bottom of cake pan. Mix whipping cream with jello mixture
and pour over cake pieces. Refrigerate till firm.
NO BAKE DESSERT
2 c. sugar
1/2 c. milk
1/2 c . margarine
1/2 c. cocoa

Lynne Mattson
1/2 c. creamy peanut butter
1 t sp . vanilla
3 1/2 c. quick oatmeal

Mix together sugar, milk, margarine and cocoa and boil
1 minute. Remove from heat and add peanut butter, vanilla
and oatmeal. Pour in greased 9x13 inch pan and cool in refrigerator. Coconut, peanuts and raisins can also be added
before cooling.

584-8~

141

CHERRY DESSERT
1 pkg. white cake mix
1 1/4 c. rolled quick
Quaker oats
1/2 c. butter

Pearl Wienke
1/2 c. nuts
1 (21 oz.) can cherry pie

filling
1/4 c. brown sugar

In large bowl, combine cake mix, 6 tablespoons butter,
1 cup oats; mix till crumbly. Reserve 1 cup for topping.
To remaining crumbs, add egg; mix well. Press in pan.
Pour cherry pie filling over crust, add to remaining crumbs
1/4 cup oats and 2 tablespoons butter and brown sugar.
Beat till mixed. Sprinkle over cherries. Bake at 350° for
30 to 40 minutes in 9x13 inch pan.
PISTACHIO CREAM CHEESE DESSERT
11/4c. flour
2 Tbsp. sugar
1/2 c. margarine
1/4 c. nuts
1 (8 oz.) pkg. cream
cheese

Ruth Radtke

2/3 c. powdered sugar
1 large ctn. Cool Whip
2 pkg. pistachio instant

pudding
3 c. milk

Mix flour, 2 tablespoons sugar, 1/2 cup margarine and
nuts; pat into 9x13 inch pan. Bake at 350° for 15 minutes;
cool. Blend softened cream cheese, powdered sugar, 1/2 of
the Cool Whip. Spread over crust. Beat together until
thick, the 2 packages instant pudding and 3 cups milk.
Pour over lower layer, let set. Cool in refrigerator before
serving. Top with remaining Cool Whip. Decorate with
maraschino cherries, if desired.
APPLE CRISP
1 c. oats, quick cooking
or regular
1/2 c. sifted flour
1/2 c. brown sugar,
firmly packed

Brenda :-.lichols
1/4 tsp. salt
1 tsp. cinnamon
1/2 c. butter or margarine
4 c. peeled, sliced tart apples

Preheat oven to moderate 350°. Place rolled oats,
flour, sugar, sslt and cinnamon in the bowl and mix to
blend. Add soft butter or margarine and blend well with
pastry blender or fork. Arrange peeled, sliced apples in
142

buttered baking dish. Spread oatmeal mixture on top of
apples and press down lightly. Bake about 30 minutes or
until topping is brown and apples are tender when tested
with fork. Serve warm or cold with milk, cream or ice
c:ream ~

APPLE TORTE
2 c. white sugar
2 eggs
1 3/8 c. oil
1 tsp. vanilla
2 1/2 c. flour

Beverly Wienke
2 tsp. baking powder

1 tsp. soda
1

tsp. salt

3 c. chopped apples
1 c. chopped nuts

Cream sugar, eggs, oil and vanilla. Sift together
flour, baking powder, soda, salt; add to cream mixture.
Fold in apples and nuts. Bake in a 9x13 inch pan for 55 to
60 minutes in 350° preheated oven.
PUMPKIN DESSERT
1 box yellow cake mix
(reserve 1 c.)
1/2 c. oleo or butter,
melted

Marge Hollister
3 c. pumpkin pie mix
2 eggs
2/3 c. milk
1 egg

Topping:
1 c. reserved cake mix
1/4c. sugar

1 tsp. cinnamon
1/4 c. oleo (not melted)

Mix cake mix, shortening, egg. Put in 9x13 inch pan.
Grease only bottom. Then mix pumpkin mix, eggs, milk;
beat well. Then pour over crust, then put on topping, 1
cup reserved cake mix, 1/4 cup sugar, 1 teaspoon cinnamon
and 1/4 cup oleo (not melted). Mix well with fork and put on
top of custard. Bake at 350° for 45 to 50 minutes. Top with
Cool Whip.

584-81

143

EASY CHERRY DESSERT
1 ( 21 oz.) can cherry pie
filling
1 ( 20 oz.) can crushed
pineapple, undrained

Avice Benson
1 yellow cake mix, dry
2 sticks melted butter
1 to 2 c. coconut
1 c. chopped nuts

Layer the ingredients in 9x13 inch pan as listed. Bake
Cut into squares.

1 hour at 350°.

PINEAPPLE DESSERT
1 pkg. graham crackers

(save 3)
1 large can crushed
pineapple and juice

Lynne Mattson
2 Tbsp. lemon juice
1 can Eagle Brand condensed
milk
1 (9 oz.) ctn. Cool Whip

Crush graham crackers and spread in 9xl3 inch pan.
Beat together pineapple, lemon juice, milk and Cool Whip on
slow until it thickens. Pour over crust. Crush the 3 remaining graham crackers and sprinkle on top. Refrigerate.
APPLE MARGARINE DESSERT
3 c. sliced apples
1/2c. sugar
2 Tbsp. butter
1 egg

Mabel Gitzlaff

1/2 c. flour
1/2 tsp . baking powder
1/4 c. sugar
1 t sp . cinnamon

Place apples in 1 1/2 quart size baking dish. Cream
sugar, butter and egg. Add sifted flour and baking powder. Spread over apples. Combine sugar and cinnamon;
sprinkle over top. Bake in preheated oven at 375° for about
35 minutes or until apples are tender.
COOL CHOCOLATE DESSERT
1 c. flour
1/2 c. butter
2 Tbsp. sugar
1/2 c. chopped nuts
1 (8 oz.) pkg. cream
cheese
144

Olene Wienke

1 c. powdered sugar
1 c. Cool Whip
3 ( 4 1/2 oz.) pkg. instant
chocolate pudding
4 1/2 c. milk

Mix flour, butter, sugar and nuts as pie dough. Press
into 9x13 inch pan; bake at 350° for 15 minutes, cool. Blend
well, cream cheese, sugar, Cool Whip and place on cooled
crust. Take instant pudding mix, milk and mix using package directions. Pour over cream cheese layer, then cover
with a layer of Cool Whip and sprinkle with chopped nuts.
Refrigerate.
SHERBET
1 pkg. Kool-Aid,
unsweetened (use
from package)

Joyce Myers
3 c. cold milk
1 c. sugar

Blend all ingredients, pour in shallow pan or dish and
freeze. When frozen, scoop out and put back in the blender
for a few seconds. Pour into a shallow dish and refreeze.
PINEAPPLE PUDDING
1 ( #2) can pineapple
Juice of 1 lemon
1 c. sugar
1/2 c. butter

Joyce Myers
7 or 8 slices bread (in little
pieces)
Little brown sugar
Nutmeg
Bread crumbs

Add pineapple and lemon, bring to boil. Add sugar
and butter. Stir and cook until sugar dissolves and butter
melts. Pour mixture into baking dish and bake at 350° for
about 1 hour.
Topping: A little brown sugar, nutmeg and fine bread
crumbs sprinkled on top.
LEMON SAUCE
2 c. hot water
1 c. sugar
1 lemon, rind and juice

Charlotte Lynn
2 Tbsp. cornstarch
2 Tbsp. butter
Dash of nutmeg

Mix sugar, cornstarch and boiling water gradually,
stirring all the time. Cool 8 to 10 minutes, add lemon juice,
butter and nutmeg and serve hot.

584-81

145

SUSIE'S CREAMY FROSTING
1 c. milk
3 Tbsp. flour
2 sticks oleo

Phyllis Hansche

1c. sugar
1 t sp . vanilla

Shake milk and flour in shaker, then cook till thick and
completely cool. Mix till creamy in medium bowl, 2 sticks
oleo, 1 cup sugar, 1 teaspoon vanilla, add small amounts of
thickened cooled milk and flour at a time and beat. The more
you beat, the creamier the frosting. Stores well in refrigerator.
NO-FAIL CHOCOLATE ICING
1 c. sugar
1/4 c. milk
1/4 c. margarine

Avice Benson

1 scant Tbsp. white corn syrup
1 sq . chocolate

Mix all ingredients and bring to boil. Boil 1 minute.
Add vanilla. If this gets too hard, add 1/2 teaspoon milk.
SUE'S FROSTING
1/2 c. milk
1 1/2 Tbsp. flour
1 stick oleo

Judy Hansche
1/2 c. sugar
1/ 2 t sp . vanilla

Cook 1/2 cup milk and 1 1/2 tablespoons flour till
thick; cool. Mix oleo, sugar and vanilla. Beat everything
together.
BUTTER CREAM ICING

Joyce Myers

1/2 c. butter or
1 1/2 tsp. vanilla
5 c. powdered sugar
margarine
1/2 c. vegetable shortening 1/4 c. and 1 Tbsp. milk
1/8 tsp. salt
Cream butter and shortening into a large bowl, using
an electric mixer. Add vanilla and salt. Gradually add
sugar, one cup at a time, beating well at medium speed after
each addition has been added. Icing will appear dry. Add
milk and beat at high speed until light and fluffy. This can
146

be stored in refrigerator several days. Just be sure it is
in an airtight container. Re-whip before using (restore
its proper texture). Yields: 3 1/2 cups.
FROSTING
2/3 c. milk
1/2 c. shortening
1 stick oleo

Carol Beyers
Dash of salt
1 c. granulated sugar
1 tsp. vanilla

Scald milk, then let come to room temperature. Cream
all other ingredients and slowly add milk to it. Must be
beaten with electric mixer on high speed until light and fluffy.
CORN PUDDING
1
1
2
3

can cream style corn
1/2 c. milk (hot)
Tbsp. butter
eggs, separated

Joyce Myers
1 Tbsp. sugar
Pinch of salt
1 Tbsp. cornstarch

Beat egg yolks, cornstarch, sugar and salt. Add corn,
milk and butter. Fold in stiffly beaten egg white; pour into
1 1/2 quart buttered casserole. Set dish in a pan of hot
water. Bake approximately 11/2 hours at 350°.
DANISH RICE PUDDING WITH RASPBERRY SAUCE
Dorothy Winfield
6 c. milk
3/4 c. instant rice
3/4 c. sugar
3 env. unflavored gelatin

1/2 c. cold water
1 pt. whipping cream
1/2 c. chopped almonds

Cook milk, rice and sugar 20 minutes. Remove from
heat. Dissolve gelatin in water; add to rice mixture, set
aside till almost set. Whip cream, add almonds. Fold into
rice and gelatin mixture. Refrigerate.
Raspberry Sauce:
1 pkg. Danish raspberry
currant junket pudding
584-81

3 c. water
2 pkg. frozen raspberries,
thawed

147

Combine pudding mix and water; bring to boil, boil 1
minute. Add the thawed raspberries. Serve warm over
rice pudding.
Note can refrigerated and re-warmed.
LEMON PUDDING

Joyce Myers

1 c. sugar
4 Tbsp. flour
1/4 tsp. salt
1 I 4 c. lemon juice

2 c. water
2 egg yolks, beaten
2 egg whites, beaten stiffly

Mix the sugar and flour; add the salt, lemon juice,
water and egg yolks. Cook slowly, stirring constantly,
till mixture thickens. Fold in egg whites, chill and serve.

**

148

NOTES

**

TEMPERATURE TESTS
FOR CANDY MAKING
There are two different methods of determining when candy has been
cooked to the proper consistency. One is by using a candy thermometer
in order to record degrees, the other is by using the cold water test. The
chart below will prove useful in helping to follow candy recipes:

TYPE OF CANDY

DEGREES

COLD WATER

Fondant, Fudge

234- 238°
245-248°
265-270°
275- 280"
285- 290"
310-321°

Soft Ball
Firm Ball
Hard Ball
Light Crack
Hard Crack

Divinity, Caramels

Taffy
8 utterscotch
Peanut Brittle
Caramelized Sugar

L__

--------

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.

Copyright© 1973 COOKBOOK PUBLISHERS, INC.

-1

CANDY,

JELLY,

PRESERVES
Dot Kozak

PEANUT BUTTER LOGS
1/2 c. melted butter
1/2 c. chopped pecans or
walnuts
1 c. peanut butter

1 c. flaked coconut
2 c. powdered sugar
2 c. Rice Krispies

Dip:
1/2 bar paraffin wax

2 c. chocolate chips

Mix margarine, chopped nuts, peanut butter, coconut,
powdered sugar and Rice Krispies until all is moist. Shape
into logs and chill several hours or overnight. Dip logs into
paraffin wax and chocolate chip mixture. Place on waxed
paper.
PEANUT CHOW MEIN CANDY
1 pkg. chocolate chips
1 pkg. mint or butterscotch
chips

Dorothy Neiderer

1 lb. salted nuts
1 can chow mein noodles

Melt chips and mix with nuts and noodles.
spoonfuls on waxed paper.
BONBON CANDY
1 ( 16 oz.) pkg. coconut
1 1/2 lb. powdered sugar
1lb. pecans
1 1/2 sticks butter or
margarine

Drop by

Jan Bratcher
1 can Eagle Brand milk
1 ( 16 oz.) pkg. chocolate chips
1 stick paraffin

Mix coconut, powdered sugar and nuts. Melt margarine
and add to milk; mix well. Add milk mixture to coconut,
sugar and nuts; mix well. Let set until firm. Cut into bite
size squares. Melt paraffin and chocolate chips in double
boiler. Dip candy in mixture using a toothpick in center of
squares.

584-81

149

HEAVENLY DIVINITY
2 2/3 c. granulated sugar
2/3 c. light corn syrup
1/2 c. water

JoAnn Volk
2 egg whites
1 t sp. vanilla
2/3 c. chopped nuts

Stir sugar, corn syrup and water over low heat until
sugar is dissolved. Cook, without stirring, to 260° on
candy thermometer (or until small amount of mixture dropped
into very cold water forms a hard ball). In mixer bowl, beat
egg whites until stiff peaks form. Continue beating while
pouring hot syrup in a thin stream into egg whites. Add
vanilla, beat until mixture holds its shape and becomes
slightly dull. Fold in nuts. Drop mixture from buttered
spoon onto waxed paper. Yield: 4 dozen candies. Do not
make divinity on cloudy or humid days.
EASY FUDGE
1 ( 6 oz.) pkg. chocolate
pudding
3 Tbsp. butter or
margarine

Wanda Riddle
1/3 c. milk
3 c. powdered sugar
1/3 c. nuts

Combine pudding, butter and milk in pan. Cook over
medium heat, stirring until mixture comes to a boil. Remove
from heat, quickly stir in sugar and blend well. Add nuts.
Pour into greased shallow 9x5 inch loaf pan. Chill 30 minutes. Cut into 24 pieces.
FAVORITE FUDGE

Phyllis Hansche

1 1/2 c. oleo
12 oz. chocolate chips
1 large can evaporated milk 13 oz. sweet milk chocolate,
1/2 lb. ( 33 large)
grated
marshmallows
1 T b sp . vanilla
2 oz. unsweetened
2 c. chopped walnuts
chocolate squares
4 c. sugar
Combine oleo, milk, sugar in a large heavy saucepan
or Dutch oven. Stir over medium heat till dissolved. Bring
to boil, cover and boil 5 minutes. Turn off heat and add
marshmallows. Stir till dissolved. Add the 3 chocolates,
one at a time, till each is dissolved. Add vanilla and nuts;
blend and pour lightly in 10x15 inch pan. Let stand till firm
before cutting. Makes 5 pounds.
150

FESTIVE FUDGE
2 c. sugar
2 I 3 c. evaporated skimmed
milk
12 regular marshmallows
112 c. butter or margarine

Susan Krueger
Few grains of salt
1 ( 6 oz.) pkg. semi- sweet
chocolate pieces
1/2 to 1 c. cut up nuts
1 tsp. vanilla

Mix in heavy 2 quart saucepan, 2 cups sugar, 2 I 3 cup
evaporated skimmed milk, 12 regular marshmallows, 1/2 cup
butter or margarine and a few grains of salt. Cook, stirring
constantly, over medium heat to a boil (mixture will be bubbling all over top). Boil and stir 5 minutes more. Take off
heat. Stir in until completely melted, 1 ( 6 oz.) package
semi-sweet chcoolate pieces. Stir in nuts and vanilla.
Spread in a buttered 8 inch square pan; cool. Cut into 30
pieces.
PEANUT CLUSTERS
2c. sugar
1 c. evaporated milk
24 caramels

Judy Hartman
2 c. chocolate chips
2 c. peanuts

Bring to boil sugar and evaporated milk and boil 1
minute, stirring continuously. Add 24 caramels, boil 4 minutes. Take off heat and add chocolate chips and peanuts.
Drop by teaspoonfuls on waxed paper.
PEANUT BRITTLE
1/2 c. water
2 c. sugar
1 c. light corn syrup

Marie Tossava
1 c. oleo
2 c. raw peanuts
1 tsp. baking soda

In 3 quart saucepan, beat together sugar, corn syrup
and 1/2 cup water, stirring till sugar dissolves. When
syrup boils, blend in butter. Stir frequently after temperature reaches 230°. Add peanuts when temperature reaches
280°. Stir constantly to hard crack stage at 305°. Remove
from heat, quickly stir in soda, mixing well. Pour onto 2
buttered cookie sheets. Loosen from pan when candy
hardens. Break into pieces. Makes 2 pounds candy.

584-81

151

CANDY

Connie Johnson

1 lb. white chocolate
1 lb. dry roasted peanuts

1 c. Rice Krispies
1/2 c. miniature marshmallows

Melt chocolate in a double boiler, put rest of ingredients in a bowl. Pour melted chocolate over them. Mix well.
Drop by spoonfuls onto a waxed paper, let set till hardened.
CHOCOLATE

CREAMS

Beverly Wienke

Cream Fillings:
3 tsp. white corn syrup
1 can Eagle Brand milk
1/2 c. butter

3 lb. confectioners sugar
1 or 2 t sp. flavorings to taste

Chocolate Dip:
3/4 bar paraffin wax
3 bars German's sweet
chocolate

18 oz. real chocolate chips

Cream Filling: Melt butter, let cool. Mix ingredients,
including butter and knead well. Set aside to set before
dipping (roll into bite size balls).
Chocolate Mixture: Melt in a pan and keep over very
low heat ( 83° to 85°) while dipping. (An electric fry pan
with water in it works well.) Use a 2 tine fork to dip cream
fillings and set on waxed paper until firm.
Tips: Chocolates will set better in dry and cool
weather. Room temperature should be about 65° to 68°.
StorE: in airtight container.
Do not refrigerate. May be
frozen, if you seal in aluminum foil.
CHOCOLATE COCONUT
1/2 c. butter
1 sq. unsweetened
chocolate
1 egg, beaten
1/4c. sugar

CONFECTIONS Betty Muhlenbeck
1 tsp. vanilla
2 c. graham 2racker crumbs

1 c. coconut
3/4 c. walnuts

Mix butter and chocolate together. Add remaining ingredients to chocolate mixture, mix well. Press into
152

ungreased 7xllx2 inch pan.
Make vanilla filling.

Refrigerate until well chilled.

Vanilla Filling:
1/4 c. butter
1 Tbsp. milk

2 c. sifted _powdered sugar
1 tsp. vanilla

Cream butter; add milk, sugar and vanilla. Beat until
smooth. Spread over crumb layer. Chill. Frost with Glossy
Chocolate Frosting.
Glossy Chocolate Frosting:
1 Tbsp. butter
1 sq. unsweetened
chocolate

1 c. powdered sugar
3/4 tsp. vanilla
About 2 Tbsp. hot milk

Melt butter and chocolate together. Mix in sugar, vanilla and enough milk to make frosting of spreading consistency. Spread on top of vanilla filling.
CHOCOLATE COVERED PEANUT BUTTER BALLS
Ruth Pitts
1/2 lb. powdered sugar
1/2 c. chunky peanut
butter
1 1 I 2 c. Rice Krispies

1/2 stick oleo
1/4 bar paraffin
4 oz. Hershey's bar
3 oz. chocolate chips

Mix powdered sugar and peanut butter. Add Rice
Krispies. Melt oleo and pour over above. Form into balls
and place on waxed paper. Melt paraffin, Hershey's bar and
chocolate chips. Keep warm over hot water while dipping
the balls of cookies. Recipe makes about 50 and can easily
be doubled.
PEANUT BRITTLE
2 c. sugar
1 c. white syrup
2 c. peanuts

Judy Hartman
1 tsp. soda
1 Tbsp. butter

Bring sugar and syrup to a boil; add remaining ingredients and boil until it turns brown. Remove from heat, place
on well greased large cookie sheet.
584-81
153

WHITE

CHRISTMAS PRETZELS

8 oz. white chocolate
2 Tb sp. vegetable
shortening
36 twisted pretzels

Red and green sugar, cinnamon
candy, chopped gumdrops or
crushed hard candy

In a double boiler or pan set over hot water, place
chocolate and shortening. Stir until chocolate is smooth and
melted. Dip pretzels into chocolate. Remove pretzels with
a fork and let excess chocolate run off. Place on ungreased
cookie sheets, sprinkle with desired decorations before
chocolate hardens. Let stand at room temperature until
hard. Store in an airtight container.
CHOCOLATE OATMEAL CANDY
3 c. quick oatmeal (regular
oatmeal will not work)
5 Tbsp. cocoa
1 t sp . vanilla
1/2 c. chopped nuts

Lucille Volk

1/2 c. coconut (may be toasted)
2 c. sugar
1/2 c. milk
1/2 c. butter or margarine

Combine oats, cocoa, nuts and coconut in bowl. In
saucepan, cook sugar, milk and butter; bring to complete
boil, stirring constantly. Add to dry ingredients with the
vanilla; mix well. Drop by teaspoon size balls onto waxed
paper.
FANTASY FUDGE
3 c. sugar
3/4 c. margarine
2/3 c. evaporated skimmed
milk

Barb Cull
1 (12 oz.) pkg. semi-sweet
chocolate pieces
1 jar marshmallow creme
1 c. chopped nuts
1 t sp . vanilla

Combine sugar, margarine and milk and bring to a rolling boil, stirring constantly. Boil 5 minutes over medium
heat, stirring constantly (mixture scorches easily). Remove
from heat, stir in chocolate pieces until melted. Add marshmallow creme, nuts and vanilla; beat until well blended.
Pour into a greased 13x9 inch pan. Cool and cut in squares.

154

Marcia Edwards

TOMATO PINEAPPLE PRESERVES
2 c. peeled, chopped
tomatoes
1 1/2 c. crushed pineapple
2 tsp. Worcestershire
sauce
1 box Sure-Jell

2 Tbsp.
1/2 tsp.
1/4tsp.
1/4 tsp.
5 1/2 c.

vinegar
cinnamon
cloves
allspice
sugar

First, measure sugar into a bowl; set aside. Scald,
peel and chop enough tomatoes to make 2 cups full. In a
medium size pan, bring quickly to a boil. Reduce heat, simmer and stir 10 minutes. Transfer tomatoes to a very large
pan. Add remaining ingredients (except sugar). Using
medium to high heat, bring mixture to hard boil, stirring
constantly. Add bowl of sugar, previously measured. Continue stirring mixture and bring to full rolling boil (a boil
that cannot be stirred down) and boil for 1 minute, stirring
constantly. Remove from heat, skim off foam. Continue to
stir and skim foam for 5 minutes. Ladle into washed and
scalded jelly glasses, leaving 1/2 inch space at top. Immediately cover preserves with 1/8 inch melted paraffin.
Cool, cover with loose fitting lids. Yield: 8 medium jelly
glasses.
NEVER FAIL GRAPE JELLY
Grapes
1/2 c. water

Carol Nichols
5 c. sugar

Wash and stem grapes. Mash grapes to get juice
started before cooking. Add 1/2 cup of water and cook until
grapes are done. Pour into jelly bag and let drain. After
juice is ready, measure 5 cups of juice into saucepan and
cook 20 minutes by the clock, figuring cooking time from the
time juice reaches a rolling boil. Remove from fire and add 5
cups of sugar, stirring constantly until sugar is completely
dissolved. Do not cook sugar in juice. Pour into jelly
glasses and let stand. Jelly will thicken gradually and since
sugar and juice are not cooked together, the delicate flavor
is kept intact.

584-81

155

HOT

Erma Varvil

PEPPER JELLY GARNISH

1 c. chopped hot green
peppers
1 c. chopped green bell
pepper
1 I 4 c. cider vine gar

1 c. cider vinegar
6 c. sugar
Few drops green food coloring
6 oz. Certo

Remove pepper seeds. Blend first 3 ingredients in
blender to liquid state. Pour into 4 to 6 quart pan. Add
the 1 cup vinegar and sugar; bring to boil. Remove scum.
Add food coloring, bring to boil again. Add Certo, bring to
full rolling boil for 1 minute. Pour into sterilized jars and
seal. Use as garnish with snack crackers with cream
cheese, etc. or with meats.
UNCOOKED STRAWBERRY JAM
3 c. crushed strawberries
5 c. sugar

Carol Beyers

1 pkg. Sure-Jell
1 c. water

Add sugar to crushed strawberries. Mix well and let
stand 20 minutes with occasional stirring. Dissolve the
Sure-Jell in water and bring to a boil. Boil 1 minute. Add
this to the fruit and sugar mixture and stir 2 minutes.
Spoon into sterilized jelly glasses, filling to about 1/2 inch of
top. Cover and let stand until jellied, 24 to 48 hours. Seal
with hot paraffin and cover with a lid. Store in freezer.
If this jam is too firm when opened, stirring will soften it.
If it separates, stirring will blend it.
RHUBARB JAM
5 c. diced rhubarb
4 c. sugar

Betty Muhlenbeck
2 pkg. strawberry, raspberry
or cherry gelatin

Combine sugar and rhubarb and boil over medium heat,
stirring to prevent burning for 10 minutes. Add gelatin
and stir until dissolved. Pour into jelly glasses and cover
with paraffin.

156

RHUBARB JAM
6 c. rhubarb

1 ( 3 oz.) pkg. jello
(orange or lemon)

Joyce Myers
1 can pie filling (apricot or
peach)
4 c. sugar

Heat sugar and rhubarb and boil for 10 minutes. Add
pie filling and bring to boil. Add jello, stir until dissolved
and put in jars.
POPCORN CAKE
5 qt. freshly popped corn
1/2 lb. salted peanuts

1 lb. small gumdrops

Wanda Riddle
1 lb. marshmallows
1/2 c. oil
1/4 lb. maragarine or butter

Mix popcorn, peanuts and gumdrops. Melt together
marshmallows, oil and margarine. Pour over popcorn mixture and mix together with your hands. Pat firmly into well
buttered tube pan. Set aside to cool. To loosen, set on
stove burner for a few seconds. Place on a cake plate.
Slice thin with a sharp knife. This is quite sweet.

584-81

157

**

**

FOOD QUANTITIES
FOR SERVING 25, 50 and 100 PERSONS AT PICNIC
Do you have trouble deciding how much of various foods to take to a picnic? Here are some

suggested figures an 25, 50 and 100 servings, taken from uPianning Food For Institutions,"
a USDA handbook.

FOOD
Sandwiches:
Bread

Butter
Mayonnaise

50
SERVINGS

100
SERVINGS

Yl pound
1 cup

100 slices or
6 1-lb. loaves
%. to 1 pound
2 to 3 cups

200 slices or
12 1-lb_ loaves
1}2 pounds
4 to 6 cups

25
SERVINGS
50 slices or
3 1-lb. loaves

Mixed Filling
(meat, eggs, fish)
Mixed Filling
(sweet-fruit)

1% quarts

2% to 3 quarts

5 to 6 quarts

1 quart

Lettuce

1Y2 heads

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

214 gallons
8% quarts

4% gallons
17 quarts

Jello Salad

4:4 quarts
4% quarts or
1 12x20" pan
1%.-gallons
%. gallon
% gallon

2% gallons
1%. gallons
1%. gallons

5 gallons
2% gallons
2% gallons

Ice Cream:
Brick
Bulk

3%. quarts
21J.s quarts

6% quarts
4% quarts or
1%. gallons

12% quarts
9 quarts or
2% gallons

%: pound and
H2 gal. water
1/12 pound and
1%: gal. water
10 to 15 lemons,
1Y2 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 1Ox 12" sheet
cake
1% 10" layer
cakes
%pint

75 pounds
1 12x20" sheet
cake
3 10" layer
cakes
1% to 2 pints

150 pounds
2 12x20" sheet
cakes
6 1 o" layer
cakes
3 pints

Meat, Poultry or Fish:
Wieners (beef)
6Yz pounds
Hamburger
Turkey or chicken

Fish, large
whole (round)
Fish, fillets
or steaks

Salads, Casseroles:
Potato Salad
Scalloped Potatoes
Spaghetti
Baked Beans

Beverages:
Coffee

Tea
Lemonade

Desserts:
Watermelon
Cake

Whipping Cream

9 pounds

Copyright© 1973 COOKBOOK PUBLISHERS, INC.

BEVERAGES AND MISCELLANEOUS
ORANGE JULIUS
1/2 (6 oz.) can (1/3 c.)
frozen orange juice
concentrate
1/2 c. milk

Terry Norman
1/2 c. water
1/4 c. powdered sugar
1/2 tsp. vanilla
5 or 6 ice cubes

Combine all ingredients in blender and blend until ice
cubes turn to slush.
WASSAIL PUNCH
1 gal. apple cider
1 c. brown sugar
1 ( 6 oz.) can frozen orange
juice, undiluted

Marcia Edwards
1 ( 6 oz.) can frozen lemonade,
undiluted
1 Tbsp. whole cloves
1 Tbsp. whole allspice
1 tsp. nutmeg

Tie cloves and allspice in cheesecloth bag. Combine all
ingredients in large pan, including the tied cheesecloth bag.
Cover pan, simmer 20 minutes. Remove spice bag. Serve
hot. Makes about 24 servings.
CRANBERRY PUNCH
2 large bottles 50/50 or
Squirt
1 large bottle Ocean
Spray cranberry juice

Dorothy Niederer
2 cans Del Monte orangepineapple fruit drink

Mix 50/50, cranberry juice and fruit drink. Pour all
these ingredients in large punch bowl and chill with ice.
SIMPLE PARTY PUNCH

Marion Ling

1 small pkg. cherry
flavored Kool- Aid
1 small pkg. strawberry
flavored Kool-Aid
2 c. sugar

3 qt. water
1 (6 oz.) can frozen orange
juice
1 ( 6 oz.) can frozen lemonade
1 qt. ginger ale

584-81

159

Dissolve Kool-Aids and sugar in water; add frozen juice
concentrate. Stir until dissolved. Stir in ginger ale just
before serving. Makes 1 1/2 gallons.
GOOD LUCK PUNCH
8 c. small cut pieces
rhubarb (about 12
stalks)
Enough water to cover
rhubarb in 6 qt. saucepan (about 3 qt. water)

Marcia Edwards
3 c. sugar
2 c. water
Juice of 6 lemons
1 c. pineapple juice
1 qt. ginger ale
Chunk of ice or ice ring

Cook rhubarb as described above till soft, about 10 to
15 minutes. Drain through cheesecloth. Liquid should measure about 2 to 3 quarts in a saucepan. Dissolve sugar in
water. Cook slowly till syrupy, about 10 minutes; cool.
Add lemon and pineapple juice. Using a 5 to 6 quart container, combine syrup mixture and rhubarb liquid. Pour
over ice in punch bowl. Just before serving, add the quart
of ginger ale. Yield: 1 gallon, about 24 servings.
RASPBERRY SHRUB
1 qt. fresh raspberries
1/2 pt. cider vinegar

Anna Burgess
Sugar

The berries and the vinegar are mixed and let stand for
2 days. Then thoroughly mash and strain clear. The sugar
is added in proportion of 1 pound to 1 pint of liquid. The
mixture is boiled for 20 minutes, skimmed and bottled. This
shrub is served diluted with either plain or carbonated
water and ice, 2 tablespoons to a glass.
WATERMELON COOLER
1 1!2 c. watermelon
1 c. milk

Dorothy Niederer
1 scoop ice cream

Cut up watermelon and seed it. Then liquefy the watermelon. Then add milk and ice cream. Serve.

160

PEANUTTY CHOCOLATE MALT
1/2 c. milk
1 c. (about 2 scoops)
chocolate ice cream
2 Tbsp. smooth peanut
butter

Brenda Nichols

1 Tbsp. chocolate syrup
1 Tbsp. malted milk
1/4 tsp. vanilla

Place all ingredients in blender, liquefy at highest speed
until smooth. Makes about 1 1/2 cups.
HOT

Marie Tossava

CHOCOLATE MIX
14 Quart:

1 (14 qt.) box dry milk
3 c. cocoa

6 3/4 c. sugar
2 1/2 tsp. salt

20 Quart:
1 ( 20 qt.) box dry milk
4 1/3 c. cocoa

9 3/4 c. sugar
4 1/2 tsp. salt

Combine all ingredients and store in an airtight container. Use 3 teaspoons with hot water for 1 cup cocoa.
Kelly Lynn

RED-EYE COCKTAIL
1 1/2 c. tomato juice
2 cans chilled beer
Tabasco sauce

Salt and pepper
6 green onions

Mix the tomato juice and the beer. Pour into chilled
glasses. Add salt, pepper and Tabasco sauce to taste. Use
the green onions for stirrers. Makes 6 servings, 3/4 cup
each.
RASPBERRY BRANDY
1 wide mouth gal. jar
1 q t . corn or rye alcohol
(190%)

Wanda Riddle
Sugar
Unwashed raspberries

Pour sugar in jars 1/2 to 1 inch deep.

584-81

Add 1/2 to 1
161

inch rasp berries. Repeat until 2 inches from top of jar.
Cover jar with cheesecloth or thin material. Keep at room
temperature for 3 months. If mold forms on berries, scrape
off. After 3 months, take a colander lined with cheesecloth
and drain jar. Do not crush berries or liquid will not be
clear. Measure juice. Mix 6 cups juice with 4 cups alcohol.
Pour into bottles and let stand 2 to 3 months so sediment will
settle to bottom. If juice bubbles in first 3 months, add
more sugar. Cherries may be used instead of rasp berries.
PINA COLADA PUNCH
1 c. pineapple juice
1 c. coconut milk

Dot Kozak
1/2qt. rum (white)
1 bottle club soda

Mix pineapple juice, coconut milk, rum and club soda
together in a punch bowl. Float ice rings on the top.
STRAWBERRY CHAMPAGNE PUNCH

Karen Ellis

2 (12 oz.) cans frozen pink 1 qt. ginger ale
lemonade
1 c. brandy
2 ( 12 oz.) cans water
1 bottle pink champagne (add
last)
Mix lemonade, water, ginger ale and brandy and pour
champagne over that mixture. Add frozen strawberries or
make ice mold with strawberries.
PUNCH

Judy Hansche

1 c. diced pineapple
1 orange, sliced

1 large bottle sour mix
2 qt. Boone's Farm Strawberry

1 small can orange juice

Hill wine
1/2 pt. vodka or gin

Add all ingredients and serve chilled.
TOM AND JERRY'S
2 eggs, separated
Pinch of cream of tartar
6 Tbsp. confectioners
sugar
162

Wanda Riddle
Rum
Brandy
Hot milk
Nutmeg

Beat egg whites until stiff. Add cream of tartar. Beat
yolks and add to whites; blend. Add powdered sugar and
beat well. Put 1 ounce rum and brandy ( 1/3 oz. rum, 2/3
oz. brandy) in each cup. Add batter to make cup 3/4 full.
Add hot milk to fill cups. Sprinkle with nutmeg. Coffee
may be used in place of hot milk.
PINA COLADA
1/4 c. coconut cream
1/2 c. pineapple juice

Winifred Longbons
1 c. crushed ice
1 oz. rum

Blend coconut cream, pineapple juice, crushed ice and
rum in blender. Serve in tall glass with wedge of fresh
pineapple.
SCOTT'S COOLER
7 c. boiling water
2 c. sugar
1 (12 oz.) can frozen
lemonade

Carol Nichols
1 ( 12 oz.) can frozen orange
juice
2 c. vodka

Boil the water and sugar, then cool. Add lemonade, ·
orange juice and vodka. Stir all together and freeze. When
ready to serve, fill glasses 3/4 full and pour Squirt over the
top.
BRANDY SLUSH
7 c. water
1 2/3 c. sugar
1 (12 oz.) can frozen
orange juice

Phyllis Farm
1 ( 12 oz.) can frozen lemonade
1 tsp. instant tea
2 c. brandy

Mix all ingredients in large covered container and place
in freezer until it is a slush. Place in glass with ice cream
scoop and pour either sweet or sour mix over the top.
APPLE JACK
46 gal. fresh squeezed
apple cider

584-81

Scott Muhlenbeck
70 lb. sugar (white or brown)

163

30 oz. yeast

13 lb. raisins (optional)

In a 50 gallon wood whiskey barrel, mix all ingredients.
Seal hole in barrel with woodcork. Put copper tubing in
cork just above liquid of barrel for a fermentation bubbler.
Put other end of tube in bottle of water. Let ferment for
approximately 3 months or until bubbling quits. Drink
slowly.
ICE CREAM TOPPING
1 jar apricot preserves
1/2 c. rum

Clarice Shallawitz
1/2 c. chopped maraschino
cherries
Juice from cherries

Mix well the apricot preserves, rum, cherries and juice.
Refrigerate.
CHOCOLATE SAUCE
1 c. sugar
2 Tbsp. cocoa
Pinch of salt

Joan Jackson
2 Tbsp. butter
2/3 c. canned evaporated milk
1 t sp . vanilla

Warm first 3 ingredients over very low heat. Add butter and milk; increase to medium heat. Bring to boil and
boil 1 minute. Add vanilla. Serve on ice cream, etc.
BEST HOT FUDGE SAUCE
1 c. sugar
2 heaping Tbsp. cocoa
Dash of salt

Ruth Pitts
1 heaping Tbsp. butter
1 small can evaporated milk
1 t sp . vanilla

Stir sugar, cocoa and salt over low flame to warm. Remove from heat. Add butter and evaporated milk. Place
over heat and bring to a boil 1 minute, stirring constantly.
Add vanilla. Ready to serve. Store in covered jar.
FRUIT IN SPICED WINE SAUCE
1 1/2 c. white Port wine
3/4 c. sugar
164

Barbara Pasalich

2 Tbsp. quick cooking tapioca
2 ( 2 inch long) cinnamon sticks

10 whole cloves
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
2 red cooking apples, cut
in 2 inch chunks
1 (16 to 17 oz.) can pear
halves, drained

1 (16 to 17 oz.) can peach
slices, drained
1 (14 1/2 or 20 oz.) can
pineapple slices, drained
and halved
1 ( 10 oz.) jar preserved
kumquats, drained

Put all fruits in large container, add spices and cover
with wine sauce.
FRUIT SAUCE FOR MEAT
3/4 c. instant breakfast
orange drink
2/3 c. sugar
1/4 c. cornstarch

Edna Lichthardt
1 (1 lb . ) can fruit cocktail
2 c. water
1/3 c. currant jelly
2 tsp. butter

Combine orange drink and cornstarch in saucepan.
Drain fruit cocktail, measure syrup and add water to make 1
cup. Add syrup mixture, 2 cups water, jelly and butter to
sugar mixture. Cook and stir until thickened. Add fruit
cocktail; heat thoroughly. Sauce becomes clear after fruit
is added. Serve warm over ham or duck. Yield: 4 1/2
cups.
MARJORIE'S MAPLE SYRUP
1 c. white sugar
1 c. brown sugar
1 c . corn syrup

Katie Kasten
1 c. water
1/2 tsp. maple flavoring

Combine ingredients in a saucepan. Boil 3 minutes.
Remove from heat and add maple flavoring.
CARAMEL CORN
2 c. unpopped popcorn
2 c. brown sugar
2 sticks margarine

Gloria Bailey
1/2 c. dark corn syrup or
molasses
1 tsp. salt
1 tsp. baking soda

Pop popcorn (makes approximately 6 quarts). Combine
brown sugar, margarine, corn syrup and salt. Heat until

584-81

165

mixture boils. Boil for 5 minutes. Remove from heat and
add baking soda; stir well. Place popcorn in large roasting
pan, pour syrup over the popcorn. Bake in 200° oven for
1/2 hour. Stir every 10 minutes. Shut off oven and leave
until popcorn cools. Place in plastic bag or container.
CARAMEL CORN
1/2 c. butter or margarine
1 c. brown sugar
1/4 c. white corn syrup

JoAnne Elfering
6 qt. popped popcorn, put in
large bowl
Pinch of baking soda

Combine first 3 ingredients. Stir and bring to a boil.
Bring to hard rolling boil for 1 minute, stirring constantly.
Remove from heat, add the pinch of soda and beat well.
Pour over the bowl of popped corn. Mix lightly to cover
corn. Will be a little sticky, but dries quickly.
MARSHMALLOW POPCORN BALL

Joyce Myers

3 c. miniature marshmallows 4 qt. popped corn, lightly
2 Tbsp. butter
salted
Melt marshmallows and butter over very low heat.
Pour melted mixture over popcorn in large bowl. Mix thoroughly and form into balls. Amount of popcorn may be
adjusted to suit taste.
HOLIDAY POPCORN BALLS
7 c. popped corn
About 16 candy canes
1 c. sugar
1/3 c. water

Stacy Muhlenbeck
1/4 c.
1/3 c.
1 tsp.
1 tsp.

margarine
light corn syrup
vanilla
salt

Keep corn warm in a pan in the oven. Combine all
other ingredients, except vanilla and heat over low flame
to hard ball stage. Remove from flame and add vanilla.
Pour slowly over popped corn, stirring the corn constantly.
Butter hands liberally and form into balls or any cute shape
around a candy cane. The candy cane will be like a handle.
Tie a festive red bow onto the candy, if desired. Makes
about 16.
166

Carol Nichols

POPCORN BALLS
2 c. water
1c. sugar
2 Tbsp. vinegar
112 c. molasses

1 Tbsp. butter
1 t sp . vanilla
1 I 2 t sp . baking soda
6 qt. popped popcorn

Cook water, sugar, vinegar, molasses, butter and
vanilla to hard ball stage in cold water. Then add baking
soda. Stir well, pour over popped popcorn.
S'MORES
Graham cracker squares
Hershey's plain candy bar

Brenda Nichols
Marshmallows

Roast a marshmallow over a fire. Put 4 squares of
chocolate on 1 I 2 of graham cracker. Put marshmallows on
it, then put another 112 of a graham cracker on top.
SPICED PECANS
1 egg white
1 lb. pecan halves
114 tsp. salt

Clarice Schallawitz
1 tsp. cold water
112 c. sugar
112 tsp. cinnamon

Beat egg white and water till frothy, but not stiff.
Add pecans and mix until all are coated. Mix sugar, salt
and cinnamon in a bowl. Add nuts and mix thoroughly.
Place on a buttered cookie sheet and bake at 225° for 1 hour,
stirring every 15 minutes.

584-81

167

**

**

INDEX OF
APPETIZERS, PICKLES, RELISHES
Barb's Dilly Dip
Cheese Ball

Nana's Cheese Puffs
Cheese Slices
Breaded Cheese Curds
Summer Sausage ----------

----- -- _ _ _ _ _

Elegant Sandwich Loaf
Stuffed Mushrooms -------Chip Stuffed Eggs
Cocktail Meat Balls
Homemade Noodles

Shrimp Cocktail Spread
Dill Dip
Spinach Dip
Vegetable and Chip Dip

SOUPS,

SALADS,

VEGETABLES

3

Hamburger Soup
Hamburger Soup
Potato Soup
-----------

17

4

Husky Bean Soup I
Vegetable Soup
Vegetable Soup ---------

18

Split Pea Soup
Quick Homemade Chili
Chili
--------------

19

Cottage Cheese Salad
Cherry-Grape-Nut Salad
Lime Jello Salad ---------

20

Pineapple Ice Cream Salad
Frozen Fruit Salad
Pistachio Salad
Pistachio Salad

21

1-2-3 Jello
Cottage Cheese Mold
Five Cup Salad
24 Hour Fruit Salad

22

24 Hour Salad
Ila's Green Salad
Jello Salad
Frozen Salad

23

Saturday Night Spread
Mini Pizzas
Cheddar Filled Beef Rolls

Meat Horns

RECIPES

5
6

7

8

Crabmeat Canapes
Cheese Ball
Crab Dip
Dunker's Delight

9

Taco-Avocado Dip

Last of Garden Relish
Carrot Relish
Corn Relish

------------ 10

Brandied Cranberry Relish
Beet Pickles
Pickled Carrots
--- _ _ _ _ _ _ 11

Fruit Salad
Salad Mold
Cranberry Salad
Cranberry Salad

---------

24

Crunchy( Cranberry Salad
Mandarin Salad
Cheese-Pineapple Mold ----

25

Alaskan Fruit Salad
Three Bean Salad
3 Bean Salad -----------

26

24 Hour Bean Salad
Italian Cauliflower Salad
German Potato Salad

27

Carrot Salad
Sauerkraut Salad
Hot Dill Potato Salad
Swiss Salad ------------

28

Seven-Layer Salad
Layered Salad ----------

29

Watermelon Pickles
Russian Pickles
Sweet Pickles

- --------- 12

Sausage Balls

Refrigerator Sweet Pickles
Dill Pickles
Kitchen FlOOU' Pickles
Gallon Jug Dills
Bread and Butter Pickles
Aunt Menta's Pickles

13

14

Tomahawk Refrigerator
Pickles
Refrigerator Dill Pickles
Refrigerator Pickles
Refrigerator Dill Pickles ---- 15
584-81

169

Cabbage and Carrot Salad
Celery Casserole
Glazed Beets
Freezer Corn
Farmer Fries
•. ----- ----- 30
Vegetable Casserole
Celery Casserole
Rice-Broccoli Casserole

Carolina Cole Slaw
Carrot Delight
Green Rice - ----- -- -- --- 33
Corn Custard
Baked Beans
Broccoli-Rice Casserole
Vegetable Casserole

34

Almost- Instant Zucchini
Party Chicken Salad
Fruited Chicken Salad
Spam Salad
Taco Salad
Chinese Chicken Salad

35

----- 36

Mock Tuna Salad
Shrimp Mold
Glossy Dressing for German
Potato Salad
---------- 37
1,000 Island Dressing
Salad Dressing
Homemade Salad Dressing
French Dressing --------- 38
DISHES

Cheese-Rice Ring
Beef Stew
German Sauerbraten

------ 39

No Peek Chicken
Chicken 'N Stuffing
Scallop ----------- -- 40
Baked Chicken and Rice
Poor Man's Lasagna
Barbecued Red skins
------ 41
Meat Loaf
Round Steak Sauerbraten
Poor Man's Steak
-------- 42

1 'iO

43

Ham Roll Ups
Porcupines
Meat and Bean Casserole

44

Tater Tot Casserole
Nutty Noodles
Farmer's Casserole
Mock Pizza
______ ______

45

Beef Pinwheels
Mexican Spaghetti
German Beer Rouladen

46

Beef Burgundy----------

47

Stuffed Peppers
5 Hour Stew
Skillet Sausages

48

Stove Top Rice and Meat
Casserole
French Chicken Bake
Canned Chili
----------

49

Chicken with Wild Rice
Casserole
Creamed Chicken

50

Baked Breakfast
Spanish Rice
Oriental Beef Skillet
Miniature Chicken Drumsticks...

51

Sweet and Sour Chicken Wings
Quick Hamburger Dish
Ground Beef Casserole ----

52

Can-Can Casserole
Beef Porcupines
Smash up in the Valley

53

31

Skillet Squash and Onions
Egg Casserole
Broccoli Rice Casserole
Yummy Green Beans
------ 32

MAIN

Chicken Devine
Chicken and Green Bean
Casserole
Sauerkraut Hot Dish ------

----

Lasagne
Presbyterian Noodles

54

Russian Puff
Shipwreck Casserole
Fried Chicken in the Oven
Hamburger Casserole

55

Hamburger Casserole with
Dressing
Sweet-Sour Chicken
Meat Loaf
Meat Loaf -------------

56

584-81

Pork Chop Casserole
Chicken Livers and
Mushrooms
Pork Chop Casserole

58

One- Dish Meal
Easy· Hamburger Quiche
Forgotten Roast __________ 59
Hamburger Casserole in the
Microwave
Beef in a Pea Patch
Pizza Casserole __________ 60
Super Dried Beef Casserole
Swedish Meat Balls
Stuffed Zucchini
Swedish Meat Balls
------- 61
Sweet and Sour Pork
Oven Baked Stew
Swedish Meat Balls
_- __ - .. - 62
Hamburger Casserole
Barbecue Hamburger
Hamburger Stew ---------- 63
Bar beque
Quick-Easy B.B.Q.
Mock Pizza
Tater Tot Dish ----------- 64
Hamburger Casserole
Hamburger Casserole
Burger Pizza
Baked Spaghetti _________ 65
Italian Spaghetti Sauce
Meat Sauce
Cheese Scalloped Potatoes
with Ham
------------ 66
Poor Man's Chop Suey
Taco Filling
Zucchini Parmesan Bake

67

------------- 68

BREAD, ROLLS, PASTRY
Strawberry Nut Loaf
Pump kin Bread
Zucchini Bread
--------- 69

584-81

70

Nut Bread
Aunt Margaret's Nut Bread
Orange Nut Bread
Sweet Raisin Bread _ _ _ _ _ _

71

Raisin Bread
Bubble Bread

72

Carrot Bread
Squash Bread
Yummy Muffins

73

6 Week Muffins
Oatmeal Muffins
Graham Muffins----------

74

Refrigerator Bran Muffins
Beer Batter
Busy-Lady Yeast Rolls ----

75

Denver Biscuits
Baking Powder Biscuits
Cream Puffs _ _ _ _ _ _ _ _ _ _ _ _

76

Sour Cream Coffee Cake
Best Sour Cream Coffee
Cake ---------------

77

Danish Puff
French Breakfast Puffs
Rhubarb Coffee Cake -----

78

Brown Coffee Cake
Blueberry Coffee Cake
Streusel Coffee Cake ------

79

Danish Kringle
Kringle ---------------

80

Rhubarb Kuchen
Hush Puppies
Potato Pancakes

81

Pie Crust
Betty 1 s Pie Crust
Dumplings
Drop Doughnuts

82

------ 57

Taco Cassevole
Corned Beef Casserole
Hamburger Hash-Chinese
Noodles
Savory Noodles and Beef

Corn Dogs

St. John's Banana Bread
Cranberry Bread
Apple Bread -----------

Rhubarb Bread
Doughnuts
Sweet Roll Dough

--------

83

Tasty Pastries
Jello Pie
German Sweet Chocolate
p~ - - - - - - - - - - - - - - - -

84
171

Pumpkin Pie
Lemon Sponge Pie
Rhubarb Custard Pie

______ 85

Rhubarb Custard Pie
Rhubarb Custard Pie

______ 86

Millionaire Pie
Pecan Pie
Luscious Pie
Fresh Peach Pie

Caramel Pie
Fluffy Fruit Cocktail Pie
Dietetic Pumpkin Pie ------- 90

COOKIES,

DESSERTS

----- 93

----------- 94

Creme de Menthe Cake
Mayonnaise Cake
Nana's $100 Fudge Cake

---- 95

Zucchini Cake
Banana Cake with Mix:
Chocolate Sheet Cake ---- __ 96
------ 97

Polish Apple Cake
Smo White Cake
Graham Cracker Cake - -- --- 98
Frying Pan Upside Down
Cake
Lemon Cheesecake
Cheesecake - ----- _---- _ _ _ 99
Poppy Seed Cake
Carrot Cake
Heath Bar Cake
---------100

"'·)

""

Jello Cake
Chocolate Cheese Filled
Cake
-------------- 105
Rhubarb Pudding Cake
Tube Coffee Cake
Roman Apple Cake _ _ _ _ _ _ 106

107

--- __ 91

Eclair Cake
Cocoa and Cola Cake

Rhubarb Cake
Cherry Crumb Cake

Coconut Rhubarb Cake
Wicky Wacky Chocolate Cake
Fruit Cocktail Cake ---- ___ 104

Chocolate Icebox Cake
Apple Cake ------------

Sweetheart Fudge Pie
Strawberry Shortcake

1

103

- --- -- --- 87

Magic Custard Pie
Impossible Pie
Peach Pie - -- --------- _ _ 89

Texas Cake
Banana Cake

Double Devils Food Cake
Lazy Day Cake
Date Cake _____________ 102
Pumpkin Cake Roll
Chocolate Chip Cake

Easy Pie
Lemon Meringue Pie
Angel Food Pie --- ----- --- 88

CAKES,

Lazy Daisy Cake
Raw Apple Cake
My Mother's Chocolate Cake _ 101

Cherry-Chocolate Cake
Rhubarb Cake
Date Cake _ _ _ _ _ _ _ _ _ _ _ _ _ 10 8
Beer Cake
Devils Food Cake

109

Jean's Coffee Cake
Date Cake
Rhubarb Cake ---------- 110
Applesauce Nut Cake
Amish Cake
German Apple Cake --- _ _ _ _ 111
Blue Ribbon Chocolate Cake
Surprise Cupcakes
Quick Sour Cream Cupcakes - 112
Cocoa Log
Brownies

113

Chocolate Peanut Butter
Squares
Special K Bars
Mom's Sugar Cookies
Oatmeal Delights
------- 114
Sugar Cookies
Sugar Cookies
Butterfinger Delight

----- 115

Oatmeal Cookies
Old Fashioned Sugar Cookies
Lunch Box Cookies ------- 116
584-81

Moist Brownies
Icebox Cookies
Mound Bars
____________ 117
Fuil-0-Fruit Squares
Magic Bars
Chocolate Delight Bars _____ 118
Icebox Cookies
Corn Flake Macaroons

_____ 119

Chocolate Bars
Never Fail Sugar Cookie
Coconut Delights
Sour Cream Cookies _______ 120
Wilderness Logs
No Bake Cookies
Dad's Oatmeal Cookies

__ -- _121

Reeses Bars
Peanut Butter Quickie
Chocolate Brownies _______ 122
Adele's FllVorite Date Bars
Pressed Cookies
Chocolate Pudding Cookies
Farm Cookies
Casserole Cookies
Dutch Chocolate Bars

__ 123

____ 124

Hershey's Brownies
Quick Brownies
No Baked Bars
Rice Krispies Cookies ______ 125
German Chocolate Bars
Pumpkin Bars ___________ 126
Lemon Butter Snow Bars
Million Dollar Cookies
Double Delight Bars ___ --- -127
Grandma's Molasses Cookies
No Bake Chocolate Chip
Cookies
Salted Peanut Cookies -----128
Vanilla Bark Cookies
Quick Cookies
Cookie Crackles
Oatmeal Cookies __________ 129
Mom 1 s Soft Molasses Cookies

Groovy Teen Bars
Chocolate Chip Oatmeal
Cookies ---------------130
Adventure Cookies
Chinese New Year Cookies
No Bake Cookies ---------131

584-81

Carrot Cookies
Wedding Crescents
Peanut Butter Roll Out
Cookies
_ _ _ _ _ _ _ _ _ _ _ _ 132
M and M Party Cookies

Buttercup Cookies
Snickerdoodles _ _ _ _ _ _ _ _ _ _ 133
Danish Pastry Apple Bars
Cherry Dreams
Pecan Balls with Hot Sauce-- 134
Apple Dessert
Apple Slices
Microwave Fruit Cobbler --- 135
Rhubarb Crisp
Chocolate Torte
Cracker Torte

136

Cinnamon Apple Wedges
Fruit Baskets
Black Bottom Torte

137

Kolaches
Granola

138

Jiffy Apple Crunch
Apple Torte
Best Ever Banana Split ---- 139
Lemon Squares
Cherry Torte
______ ---- 140
Pretzel Torte
Strawberry Dessert
No Bake Dessert
-------- 141
Cherry Dessert
Pistachio Cream Cheese
Dessert
Apple Crisp

142

Apple Torte
Pumpkin Dessert

143

Easy Cherry Dessert
Pineapple Dessert
Apple Margarine Dessert
Cool Chocolate Dessert ---- 144
Sherbet
Pineapple Pudding
Lemon Sauce -----------

145

Susie 1 s Creamy Frosting
No- Fail Chocolate Icing
Sue's Frosting
Butter Cream Icing ------- 146

173

Frosting
Corn Pudding
Danish Rice Pudding with
Raspberry Sauce -------147

Pina Colada Punch
Strawberry Champagne Punch
Punch
Tom and Jerry's
162

Lemon Pudding

Pina Colada
Scott's Cooler
Brandy Slush
Apple Jack ------------ 163

CANDY,

-- ---- -- -148

JELLY,

PRESERVES

Peanut Butter Logs
Peanut Chow Mein Candy
Bonbon Candy -----------149
Heavenly Divinity
Easy Fudge
Favorite Fudge --------- -150
Festive Fudge
Peanut Clusters
Peanut Brittle -----------151
Candy
Chocolate Creams
Chocolate Coconut
Confections ------------152

Ice Cream Topping
Chocolate Sauce
Best Hot Fudge Sauce
Fruit in Spiced Wine Sauce -

164

Fruit Sauce for Meat
Marjorie 1 s Maple Syrup
Caramel Corn
---------- 165

Caramel Corn
Marshmallow Popcorn Ball
Holiday Popcorn Balls
Popcorn Balls
S 1Mores
Spiced Pecans

166

---------- 167

Chocolate Covered Peanut
Butter Balls
Peanut Brittle
----------153
White Christmas Pretzels
Chocolate Oatmeal Candy
Fantasy Fudge -----------154
Tomato Pineapple Preserves
Never Fail Grape Jelly -----155
Hot Pepper Jelly Garnish
Uncooked Strawberry Jam
Rhubarb Jam ------------ 156
Rhubarb Jam
Popcorn Cake

-----------157

BEVERAGES AND MISCELLANEOUS

Orange Julius
Wassail PUnch
Cranberry Punch
Simple Party Punch
Good Luck Punch
Raspberry Shrub
Watermelon C:ooler

------159

--------160

Peanutty Chocolate Malt
Hot Chocolate Mix

Red-Eye Cocktail
Raspberry Brandy --------161

174

584-81

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COOKBOOK
A collection of recipes
from the congregation
and friends
of the United
Methodist Church
of Antioch, Illinois

. . . 11111111111111111111111111111111111111111111111111111111111111111111111111111 . . .
V
IIIII IIIII lllll~lllrlllrlllll IIIII 11~111111 lllrlllrllllll V

FEEDING THE FLOCK
A Collection of Recipes from

The Congregation and Friends oi
The United Methodist Church oi Antioch, Illinois
848 Main Street
Antioch, IL IIOOOt

This cookbook is a product of
Cookbooks by Morris Press Type 'N $ave™ program.
All recipes were typed by the customer.
Copyright© 1998
Cookbooks by Morris Press
All rights reserved. Reproduction in whole or in
part without written permission is prohibited.
Printed in the U.S.A. by

For information on having your cookbook printed, write for
our FREE information packet or call Toll-Free at 1-800-445-6621 .

. . . 11111111111111111111111111111111111111111111111111111111111111111111111111111111111 . . .
v~n1111111111111111111111111111111~~~~~~~~~~~~~
v
25S7S ks 1

V B llrlllrB~~ B llrllrllrB B B~ V
~--·············~

COOKBOOK CREW
With thanks and praise to God, this collection of recipes
is presented on behalf of the Cookbook Crew:
Carole Anderson
Carol Cichonski
Betsy Gamlin
Gloria Hermetet
Ellen Moser
Jane Swanson
Jean Thompson

V llrllrB -~~~ -~~ -~~~ V
~--·············~
25975 ks

2

.,._
ym
IIIII IIIII IIIII IIIII IIIII IIIII IIIII IIIII IIIII IIIII 1111 IIIII.._
IIIII lllrllllrlllll IIIII llllrllllrlllll IIIII IIIII lllrlllll llllr W
W

DEDICATION
You have probably heard the saying: "Man does not
live by bread alone." But he also cannot live without it.
In this cookbook you will find the favorite recipes of
many in our Church family. We are grateful to those
people who have shared their recipes with us and we
sincerely hope they will continue to be enjoyed by
many more of our family and friends.
It is our wish that you will thank God each day for
the bread He provides to feed our bodies. We also
hope you will use the spiritual bread He provides to
feed our souls. At the Antioch United Methodist Church
we find spiritual food in worshiping and praying together, as well as in breaking bread together.
The Cookbook Crew thanks you for purchasing this
collection of recipes .

.._y~

W
25075 ks

3

IIIII

IIIII IIIII Ill 1111 IIIII Ill IIIII IIIII~.._
llllrllllrllllrllllrllllrllllrlllll llllrlllll
1f

V B llrB~ -~--~ -~~~~ V
~--·············~
FRoM Oua PAsr...INro Oua FuruaE
The work of the Methodist Church in Antioch began in the
1870's when evangelist A.J. Bell made a visit to Antioch, which
had a reputation as a hard town. His first meetings were held at
the Disciple Church but some questions on the importance of
baptism by immersion caused Mr. Bell to bring them to a close.
During the following winter he returned and obtained the old
Baptist Church, and "alone with the help of God" he began a
series of meetings, the results of which are still felt in Antioch
116 years later.
In November, 1879, about 40 members organized a
Methodist Episcopal congregation which continued to meet in
the old Baptist Church (purchased by them for $400) until 1901.
With the condition of the building deteriorating, it was decided to
build a new church. Plans were drawn for a brick veneer church
to cost not more than $5,000. The dedication was held on
November 24, 1901.
The most impressive features of the new building were two
large leaded glass windows-Christ knocking at the door and
Christ in Gethsemane. During the fall and winter of 1950-51,
Wesley Fellowship Hall was built, and in the early 60's our education wing was constructed.
We are proud of our community involvement; as a church
we have gone beyond our local congregation to serve the needs
of others. At the present time we house a Community Food
Pantry which provides emergency and long term food help to
those in need; we also support Telecare, a ministry which
makes daily phone calls to shut-ins.
We have labored to put this cookbook together because we
understand the importance of gathering around the table. As we
gather together, breaking bread and sharing drink, the joys and
sorrows of life are shared. Christ said that "as we eat and drink,
we are to remember Him." It is our hope and prayer that as you
share these meals with family and friends, your life will be
enriched in a multitude of ways.

" ~~~~~~~~~ llrlllll~~ llr "
~--············-~
25975 ks

4

HOUDAY
FRUIT DROPS
2-1/4 cups all-purpose Flour
1/2 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Cinnamon
314 cup (1-1/2 sticks) Butter
2 Eggs
3/4 cup Sugar
1 tsp Grated Lemon Peel
1 cup Chopped Walnuts
1 cup Currants
Confectioners' Sugar

PAT JENNINGS'
RAISIN COOKIES
2 cups Golden Seedless
Raisins

1 cup Water
3 cups sifted all-purpose
Flour
1 tsp Baking Soda
1/4 tsp Salt
1 cup Butter or Margarine at
room temperature
1-1/2 cups Sugar
3 Eggs at room temperature
1 tsp Vanilla Extract
1 tsp Orange Extract
1 cup coarsely chopped
Walnuts
1/2 cup Cinnamon Sugar (or
1/2 cup Sugar mixed with
3/4 tsp Cinnamon)

Hermina Loncsar

Combine Flour, Baking Powder, Salt and
Cinnamon. Cut Butter into dry ingredients
until crumbly. Beat Eggs. Add Sugar and
beat well. Stir into dry ingredients. Add
Lemon Peel, Nuts and Currants. Mix well.
Drop by teaspoonfuls onto lightly buttered
cookie sheet. Bake in pre-heated 350
degree oven 12-15 minutes. Remove to
wire racks to cool. Sprinkle with
Confectioners' Sugar. Yield: 6-1/2 dozen.

Hermina Loncsar

Combine Raisins and Water in saucepan
and cook at 250 degrees until water is
absorbed. Tip Raisins onto plate and cool
at room temperature. Sift Flour, Baking
Soda and Salt together in a bowl. Beat
Butter in electric mixer until creamy. Blend
in Sugar. Add Eggs one at a time, beating
after each addition. Add Vanilla and
Orange Extracts. Remove bowl from mixer
and stir in sifted ingredients. Blend well,
scraping sides occasionally. Stir in
Walnuts and Raisins. Place Cinnamon
Sugar in pie plate. Drop rounded
teaspoonfuls of dough onto Cinnamon
Sugar and roll in Gugar to coat well. Place
sugar-coated balls of dough 2 inches apart
on greased cookie sheet. Bake 12 minutes
or until brown in 350 degree oven.
Remove from cookie sheets to wire racks
and Jet cool. Makes about 6-1/2 dozen.
P.S. Add a little extra flour.

NOODLE KUGEL
1 pound Wide Egg Noodles
1 pound Butter, softened
4 ounces Cream Cheese,
softened
2 cups Milk
2 cups Apricot Nectar
1/2 cup Golden Raisins
6 Eggs, beaten
1/2 cup plus 1 tablespoon
Sugar
Pinch Salt
Generous dash Ground

Hermina Loncsar

Cook Noodles in plenty of boiling water
until tender. Drain. Return to pot and mix
in Butter, Cream Cheese, Milk, Nectar,
Raisins, Eggs, 1/2 cup Sugar and Salt.
Pour into 9-by-13-inch buttered casserole.
Sprinkle with remaining Sugar and
Cinnamon. Bake in preheated 350 degree
oven for 45 to 60 minutes. Serves 12.

Cinnamon

BOHEMIAN BUTTER
COFFEE CAKE
1 cup Butter
1-3/4 cup Sugar 1 cup Sour
Cream
2 Eggs
2 cups Sifted Flour
1 tsp Vanilla
2 tsp Baking Powder
1/2 tsp Baking Soda
TOPPING
1/2 cup Chopped Nuts
2 tbsp Sugar
1/2 tsp Cinnamon

Hermina Loncsar

Cream Butter with Sugar; add Eggs; keep
beating and add Sour Cream and Vanilla.
Silt together the Flour, Baking Powder and
Soda. Put half of the dough in a greased
tube pan and sprinkle with half of the
topping. Add the rest of the dough and
sprinkle with the rest of the topping. Bake
at 350 degrees for one hour.

•

IIIII IIIII IIIII IIIII IIIII lllllrl'illlll IIIII IIIII IIIII IIIII IIIII IIIII IIIII.
lllnllrlllrlllll IIIII i IIIII lllrlllli lllrlllll IIIII IIIII IIIII

TABLE GRACES
God bless this food,
That it may make
my body strong and free.
God bless my life,
That I may know
the joy of serving Thee.

For health to be hungry,
For food every day,
For hands that have served it,
We thank Jesus today.

May all that we do and all that we say
Help to brighten someone's day.
And may this meal give strength today,
To do Your will at work and play.

Dear Lord, we lift our hearts to You
and bow our heads to pray;
As we thank You for the blessings
that You give us each day.
And we ask You, Lord, to guide us
in what we say and do,
That we may always walk the path
that leads us home to You .

llllllllllllllillllillllillllillllillllillllillllllllllllllillllillllilllll.
llllillll lllrlllrlllrlllli lllli lllrlllrlllli lllrlllrlllli
25975 ks
5

•

• • ~r• ~~~~~ -~~ •
~--·············~

TABLE OF CONTENTS
Appetizers & Beverages ........ 1-20
Soups, Salads
& Vegetables .................... 21 -60
Main Dishes
& Casseroles .................... 61-92
Meat, Poultry
& Seafood ...................... 93-114
Brunch .............................. 115-130
Breads & Rolls .................. i31-144
Pies, Pastry
& Desserts .................... 145-166
Cakes, Cookies
& Candy ........................ 167-210
This & That.. ...................... 211-220
Index

•
l r l r• • • • • l r l r . -~~- •
~-··············~
25975 ks

6

I

ints

You won't need sugar with your tea if you drink jasmine tea or any
of the lighter-bodied varieties, like Formosa Oolong, which have
their own natural sweetness, They are fine for sugarless iced tea, too_
Calorie-free club soda adds sparkle to iced fruit JUices, makes them
go further and reduces calories per oortion
For tea flavoring, dissolve old-fashioned lemon drops or hard mint
candy in your tea_ They melt quickly and keep the tea brisk!
Most diets call for 8 ounces of milk and 4 ounces of fruit JUice, Check
your glassware, Having the exact size glass ensures the correct
serving amount
Make your own spiced tea or cider, Place orange peels, whole
cloves, and cinnamon sticks in a 6-inch square piece of cheesecloth,
Gather the corners and tie with a string_ Steep in hot cider or tea for
10 minutes or longer if you want a stronger flavor,
Always chill juices or sodas before adding to beverage recipes,
To cool your punch, float an ice ring made from the punch rather
than using ice cubes, Not only is this more decorative, but it also
inhibits melting and diluting,
Place fresh or dried mint in the bottom of a cup of hot chocolate for
a cool and refreshing taste_
One lemon yields about% cup juice; one orange yields about Y3 cup
juice, This is helpful in making fresh orange juice or lemonade!
Never boil coffee; it brings out the acid and causes a bitter taste,
Store ground coffee in the refrigerator or freezer to keep it fresh,
Always use COLD water for electric drip coffee makers, Use 1 to 2
tablespoons ground coffee for each cup of water,
Seeds and nuts, both shelled and unshelled, keep best and longest
when stored in the freezer, Unshelled nuts crack more easily when
frozen, Nuts and seeds can be used directly from the freezer,
Cheeses should be served at room temperature, approximately 70°,

Appetizers & Beverages
Appetizers
APPETIZER MEATBALLS
2 lb. Lean Ground Beef
2 Eggs, lightly beaten
1 (4 oz.) c. Mozzarella
Cheese, shredded
112 c. Dry Bread Crumbs
•;, c. Onion, finely chopped
2 T. Parmesan Cheese,
grated
1 T. Ketchup
2 tsp. Worcestershire
Sauce
1 tsp. Italian Seasoning
1 tsp. Dried Basil
1 tsp. Salt
% tsp. Pepper
1 (14 oz.) btl. Hot or
Regular Ketchup
2 T. Cornstarch
1 (12 oz.) jar Apple Jelly
1 (12 oz.) jar Currant Jelly

In a bowl, combine the first 12 ingredients
(Meat through Pepper); mix well. Shape into
1 inch balls. Place on a rack in a shallow
roasting pan. Bake at 350' for 10 - 15 minutes. Remove the Meatballs and rack; drain.
Combine Ketchup and Cornstarch in roasting pan. Stir in Jellies; add the Meatballs.
Cover and bake for 30 minutes. Yield: about
8 dozen.

ARTICHOKE APPETIZER
1 can Non-marinated
Artichoke Hearts, diced
1 c. Parmesan Cheese,
grated
1/4 c. Fat Free Hellmann's
Mayonnaise
112 c. Fat Free Sour Cream

25975-98

Sylvia Olson

Betsy Gam/in

Mix all ingredients. Bake at 350' for 20- 30
minutes. Serve with Crackers.

1

ARTICHOKE DIP

Helen Simms

1 (14 oz.) can Artichoke
Hearts (marinated
preferably)
1 c. Mayonnaise
1 c. Parmesan Cheese
Garlic Powder to taste

Mix all ingredients and put into a small baking dish. Heat at 350° for 20 minutes or until
mixture bubbles. Serve with crackers for
spreading or dipping.

Recipe Note: For extra tang, add 5 oz.
chopped Jalapeno Peppers.

Mike DeBenedetto

ARTICHOKE HEART
BALLS
4 cans Artichoke Hearts,
drained and mashed
4 Eggs, beaten
8 lg. cloves Garlic, crushed
% c. Bread Crumbs,

unseasoned
1

12 c. Parmesan Cheese,
grated
1 tsp. Salt, or Salt to taste
1 tsp. Pepper
'12 c. Extra Virgin Olive Oil

Beat Eggs and add Salt and Pepper, set
aside. Saute Garlic in Oil until lightly golden.
Add Hearts, when heated thoroughly add
seasoned Eggs. When slightly thickened
add Bread Crumbs and Cheese. Cool
enough to handle. Roll into balls, approximately 1W' diameter. Roll Balls into mixture
of 2 parts Bread Crumbs and one part grated
Cheese. Refrigerate overnight. Will keep a
couple of days. Yield: 6 - 7 dozen.

BACON-WATER CHESTNUT
WRAPS
Whole Water chestnuts (cut
in half if too large)
Bacon
1 sm. bottle Catsup
1 jar Junior Baby Peaches
8 T. Sugar

2

Robin Kessell

Wrap each Water chestnut with a half slice
of Bacon and spear with a toothpick. Bake
for 30 minutes in a 350' oven. Drain off
grease. Mix Catsup, Peaches, and Sugar
and pour over wraps and cook for 30 minutes. Serve hot.

25975"98

Heather Menzer

BLT DIP
112 c. Sour Cream
112 c. Mayonnaise
112 lb. Bacon, cooked and
crumbled
1 sm. Tomato, diced and
drained

Combine ingredients, stirring gently. Serve
with toast points, crackers or vegetables.

Lou Ann Holmes

BROILLIES
1 lb. Ground Chuck
1 lb. Bulk Pork Sausage
1 lb. Velveeta Cheese,
cubed
Garlic Salt to taste
Dash of Tabasco Sauce
Oregano to taste
Party Rye Bread

Saute Ground Chuck and Sausage. Drain
fat and add Cheese, cooking and stirring
until Cheese melts. Add remaining ingredients and mix well. Spread mixture on Party
Rye Bread. Bake at 350' tor about 15 minutes.

CHEDDAR GARLIC BREAD
8 oz. Cheddar Cheese,
shredded
% c. Mayonnaise
2 cloves Garlic) minced

1 loaf French Bread, sliced
lengthwise
Paprika

CHEESE BALL
1 (12 oz.) pkg. Cream
Cheese
1 (5 oz.) jar Kraft Pimento
Cheese
1 T. Worcestershire Sauce
'h tsp. Salt
2 T. Onion, finely chopped

25975-98

Heather Menzer

Combine Cheese, Mayonnaise and Garlic,
spread on Bread, sprinkle with Paprika.
Bake open-faced about 20 minutes at 375".
Let stand for a few minutes, cut into 2 inch
servings.

Joanne Topcik

Combine all ingredients, mix well. Chill. Can
be rolled in chopped nuts if desired.

3

CHICKEN LIVER PATE
1 lb. Chicken Livers,
cleaned, drained, then
boiled until done

2 Eggs, Hard Boiled
1 T. Yellow Mustard
1 tsp. Horseradish
2 T. Bacon, cooked and

Mark Gilday

Combine all ingredients except Bacon and
Onions, in a food processor and blend until
smooth and creamy. Then add Bacon and
Onions, Salt and Pepper to taste.

crumbled

1 T. Dehydrated Onions
Salt to taste
Pepper to taste

CRAB TRIANGLES
1 pkg. English Muffins
/2 c. Butter, softened
112 tsp. Mayonnaise
1

1 (6 oz.) can Crab Meat
1 jar Kraft Old English
Cheese
Pinch of Garlic Salt

CRABMEAT DIP
1 (8 oz.) pkg. Cream
Cheese
112 c. Sour Cream

Lou Ann Holmes

Cream all ingredients, except Muffins, together. Cut Muffins in half to make 12
rounds. Spread each round with Crab Mixture. Cut each round into 6 triangles. Heat
in broiler until cheese melts.

Cheryl Hallez

Drain Crabmeat, combine all ingredients.
Refrigerate overnight before serving.

3 Green Onions, chopped

Dash Pepper
2 tsp. Horseradish
1 tsp. Worcestershire
Sauce

1 (6'h oz.) can Alaskan
King Crabmeat

4

25975-98

CRANBERRY MEATBALLS
1 (12 oz.) btl. Chili Sauce
12 oz. Water
3
/4

c. Brown Sugar

1 c. Krisp Kut or 1 (15 oz.)
can Frank's Sauer Kraut,
rinsed and drained

1 can Whole Cranberries
2 lbs. Ground Beef
1 env. Lipton Onion Soup
2 Eggs
1 c. Bread or Cracker
Crumbs

Combine the first 5 ingredients (Chili Sauce
through Cranberries) in a pan and simmer
for 15 minutes. Prepare Meatballs by combining Meat, Soup Mix, Eggs and Crumbs.
Arrange Meatballs in a 9 x 13-inch baking
pan. Pour Sauce over Meatballs. Bake at
350' for 1 hour.

Janet Ziegler

CUCUMBER DIP
9 oz. Cream Cheese
1 lg. Cucumber, chopped

Marilyn Heckmann

Combine all ingredients with electric mixer.

fine

c. Onion, chopped fine
/2 tsp. Worcestershire
Sauce

1/4
1

Salt to taste
Pepper to taste
Miracle Whip to desired
consistency

DILl DIP - FOR VEGGIES
1 pt. Sour Cream
4 T. Dill Weed

4 T. Onion Flakes
1 pt. Mayonnaise
4 T. Parsley Flakes
2 tsp. Lawry's Seasoned
Salt

25975·98

Nan Hebert

Combine all ingredients and mix well. Refrigerate overnight.

5

DILLED CHEESE ROUNDS
8 - 10 Dill Pickles
Cream Cheese
'I• tsp. Chili Powder

EGG ROLLS
8 oz. Lean Ground Pork
2 T. Soy Sauce
2 tsp. Cornstarch
8 oz. Shrimp, shelled and
chopped
'h tsp. Salt
1 tsp. Cornstarch
2 T. Dry Sherry
3 lbs. (1 head) Cabbage,
chopped
1 c. Onion, chopped
1 T. Soy Sauce
2 tsp. Salt
2 T. Water
1 lb. Egg Roll Wrappers
Vegetable Oil

Barbara Goetzelman

Mix Cream Cheese and Chili Powder. Remove the center of Pickles with an apple
corer. Fill Pickles with Cream Cheese mixture. Chill well. Slice and serve on cracker
rounds.

Carol Cichonski

Marinate raw Pork in 2 T. Soy Sauce and 2
tsp. Cornstarch. In another bowl marinate
the Shrimp in 2 T. Sherry, 1 tsp. Cornstarch
and '12 tsp. Salt. Heat 2 T. Oil in a frying
pan, stir fry the Pork about 1 minute, put
aside in bowl. Heat 1 T. Oil to fry Shrimp
until color change, remove to same bowl
with Pork. Heat 1 T. Oil, stir fry Onion 1
minute, add chopped Cabbage, then add
Soy Sauce, Salt and Water, cook 2 minutes.
Add Pork and Shrimp, stir fry over high heat
about 1 minute. Remove from frying pan,
drain all gravy and wait until filling gets cold,
about 30 minutes. Place 3 T. Filling on Egg
Roll Wrapper, roll into a tight roll. Deep fry
until golden. Serve with Sweet & Sour
Sauce, Plum Sauce or Mustard Sauce.

Recipe Note: This recipe takes some
time but the results are really delicious,
makes a lot of Egg Rolls, and they freeze
welL

6

25975-98

EL SOMBRERO DIP
1 lb. Pork Sausage
1 lb. Velveeta Cheese,
cubed
1 tsp. Garlic Salt
1 lg. Onion, chopped
1 can Cream of Mushroom
Soup
1112 c. Picante Sauce
'12 tsp. Oregano
tsp. Thyme

Joanne Topcik

Cook and crumble Sausage. Simmer Onions, Mushrooms and Sausage together until Onions are soft. Add other ingredients and
simmer until Cheese is melted. Serve hot
with Corn Chips or Vegetables.

'I'

1/4 c. Dried Parsley
2 c. Mushrooms, sliced

FETA DIP
1 (8 oz.) pkg. Cream
Cheese
213 c. Mayonnaise

8 oz. Feta Cheese,
crumbled
2 cloves Garlic, minced
'12 tsp. Dried Basil
'h tsp. Dried Oregano
% tsp. Dill Weed
'I< tsp. Dried Thyme

FRUIT DIP
1 (8 oz.) pkg. Cream
Cheese
1 jar Marshmallow Creme
2 tsp. Lemon Juice or 2 T.

Joyce Gile

Mix Cream Cheese, Mayonnaise and Feta
until well blended. Add Spices and continue
mixing until completely blended. Chill for at
least 2 hours. Serve with crackers and/or
vegetables.

Marilyn Heckman

Mix all ingredients together using electric
mixer. Serve with fresh fruit especially strawberries.

Orange Juice

1 pinch Ginger (optional)

25975-98

7

Carol Cichonski

FRUIT DIP
% c. Brown Sugar
8 oz. Sour Cream
113 c. Kahlua
i c. Cool Whip

Mix all ingredients and serve with Strawberries. Apples and Grapes.

8 oz. Cream Cheese

HOT ARTICHOKE DIP
1 (14-15 oz.) can
Artichokes
3f4 c. Mayonnaise
3/4 c. Parmesan Cheese
1 sm. (4 oz.) can Green
Chiles, mild
Hot Sauce to taste

Sandy Beverley

Drain and chop Artichokes. Drain Chiles. Mix
Artichokes,
Mayonnaise,
Parmesan
Cheese, Chiles and Hot Sauce together.
Bake 20 minutes at 350' in a glass dish.
Serve with Tostados.

HOT SPINACH DIP

Heather Menzer

2 loaves round, whole
Sourdough Bread
1 (1 0 oz.) Frozen Chopped
Spinach, thawed and
drained
1 (8 oz.) pkg. Cream
Cheese, light
12 oz. Plain Non-fat Yogurt
1 (1 oz.) packet Italian
dressing mix, dry
4 oz. Cheddar Cheese,
shredded

Hollow out one of the loaves of Bread, slice
the other to use for dipping. Combine rest
of ingredients, spoon into loaf. Wrap in foil
and bake at 325° for i 112 hours.

8

25975-98

JANE'S APPETIZER

Lynda Hofe/dt

1 lb. Bacon, diced and fried
1 lb. Mushrooms, diced

Mix Bacon, Mushrooms, Cheese, Onions
and Mayonnaise. Spread on top of Cocktail
Rye Bread and bake 10 minutes at 350°
until the Cheese melts.

and fried
8 oz. Cheddar Cheese,
grated
4- 5 Green Onions, sliced
8 T. Mayonnaise
Cocktail Rye Bread

MEXICAN FUDGE
APPETIZER

Ellen Moser

8 oz. Cheddar Cheese,
shredded
8 oz. Monterey Jack
Cheese, shredded
1 c. Chunky Salsa (mild,
medium or hot)
2 Eggs (1 if very large)

Combine Cheeses and spread half evenly
in a glass baking pan. Beat Salsa and Eggs
together; pour evenly over Cheese in pan.
Layer remaining Cheese over the top. Bake
at 350° for 15 - 20 minutes or until edges
begin to brown and Cheese is bubbly. Let
cool, until you can cut it into 1-inch squares.
Serve with unsalted Tortilla Chips. Can be
made ahead and warmed in a microwave.
Tastes best if Cheese is allowed to brown
a bit.

ORIENTAL CHICKEN
WINGS
4 lb. Chicken Wings, tips
removed

1 c. Soy Sauce
1 T. Ginger (start with 1
tsp. and adjust to your
taste}
1 c. Sugar
1 tsp. Garlic Salt
c. Vegetable Oil

Bill Goetzelman

Lay Chicken Wings in pan. Combine all other
ingredients in a saucepan and heat to boiling. Pour over Chicken Wings, cover and
refrigerate overnight. Bake at 300 - 350° for
1ij, - 2 hours. (We use lowest temperature
as they can burn.) Serve from crockpot, set
at low.

'I'

1 sm. can Frozen

Pineapple Juice

25975"98

9

PARTY MIX

Carol Cichonski

1 box Cheerios
1 box Rice Chex
2 cans Planters Peanuts or
Mix
1 box Pretzels
1 c. Vegetable Oil
1 tsp. Garlic Salt
% tsp. Celery Salt
1/2 c. Margarine, melted
'12 tsp. Tabasco
1 T. Worcestershire Sauce

Mix together all dry ingredients and Seasonings. Combine Margarine, Oil, Tabasco and
Worcestershire Sauce, pour over dry ingredients. Put in a large pan (roasf1ng pan works
well) and bake at 200' for 2 112 hours. Stir
every 20 minutes.

PARTY SALMON LOG
1 can Salmon
8 oz. Cream Cheese
1 T. Lemon Juice
2 tsp. Onion, grated
1 tsp. Horseradish
% tsp. Salt
% tsp. Liquid Smoke
1h

Thelma Anderson

Drain Salmon, remove skin and bones.
Combine with remaining ingredients. Shape
into 8 x 2 inch log. Chill several hours. Roll
chilled log in Pecans and Parsley. Chill well.

c. Pecans, chopped

3 T. Snipped Parsley

PEPPERONI/SAUSAGE
BREAD
1 loaf Rhodes White Bread
Dough
Mozzarella Cheese, grated
Pepperoni, sliced and/or
Italian Sausage, cook and
crumble
M

Jean Thompson

Thaw loaf of Rhodes White Bread Dough in
bread pan and allow to raise. Have grated
Cheese, Pepperoni and or Sausage ready.
After dough has risen, roll out on floured
surface. Spread generously with Meat and
Cheese. Roll into a loaf and place in nonstick baking dish, I use a 9 x 13-inch pan.
Tuck ends under and seal edges. Bake according to Bread package directions or until brown.

Recipe Note: This makes a good appetizer.

10

25975,98

Lynda Hofeldt

SAGANAKI
'12 lb. Kasseri Cheese
112 c. Flour
112 tsp. Pepper
'I• c. Olive Oil
1 shot Brandy (may omit
Brandy and Flaming)
1 Lemon Wedge or about 1
T. Lemon Juice

Cut Cheese in wedges about 1/2 inch thick.
Combine Flour and Pepper. Pat Cheese
wedges with water; dip wedge in Flour and
coat on all sides. In small heavy skillet heat
Olive Oil, medium-high heat. Cook Cheese
in Olive Oil, 4 • 5 minutes, turning once, until
golden brown. Using caution, pour Brandy
over Hot Cheese and ignite. Let Alcohol burn
off about 15 seconds, then put out flame
with Lemon Juice. Serve immediately.

SAUSAGE CHEESE BALLS
1 lb. Sausage, any type
1'12 lb. Sharp Cheddar
Cheese, shredded
3 c. Bisquick

Jane Swanson

Mix raw Sausage, Cheddar Cheese, and
Bisquick together. Roll into marble sized
balls. Makes a lot! Bake at 350° for 15
minutes.

Recipe Note: These are great to make
ahead. After rolling into balls, place on a
cookie sheet and pop into the freezer until frozen. Then put into a Ziploc bag until
you're ready to bake.

SAVORY OYSTER
CRACKERS
2 (12 oz.) pkgs. Oyster
Crackers
112 c. Oil
1 pkg. Ranch Dressing Mix,
dry
1 tsp. Garlic Salt
112 tsp. Dill
1/4 tsp. Onion Powder
% tsp. Lemon Pepper

25975"98

Heather Menzer

Mix Oil and Spices in measuring cup. Place
Crackers in a large bowl, pour Oil mixture
over Crackers and stir lightly, coating each
piece.

Recipe Note: You may experiment with
other Spices or use what's on hand.
Stores for a long time in tightly covered
container.

11

SHRIMP DIP
1 (8 oz.) pkg. Cream
Cheese
Salt to taste
Juice of 1h Lemon
% c. Onion, grated
1 can tiny Shrimp, chopped
Dash of Worcestershire

Jean Thompson

Soften Cream Cheese. Blend in all other
ingredients. Use only enough Mayonnaise
to achieve dip consistency. Cover and chill.
Use with vegetables or crackers.

Sauce

112 c. Mayonnaise
(approximately)
1 T. Parsley, chopped

SHRIMP DIP
1 (4 oz.) can Shrimp,
mashed
% c. Mayonnaise

Thelma Anderson

Mix all ingredients well. Chill. Serve with
Crackers or Fresh Vegetables.

1112 T. Lemon Juice
% c. Green Onion, chop
fine

1(3 oz.) pkg. Cream Cheese
'h c. Celery, chop fine

SNACKING GOOD OYSTER
CRACKERS
2 bags Oyster Crackers
1 pkg. Hidden Valley Ranch
Dressing Mix, dry
1 c. Cooking Oil
1 tsp. Dill
Garlic Salt to taste
2 lg. Brown Paper Lunch
Bags

12

Ryan Smith

Combine Paper Bags to form a double bag.
Mix ingredients inside bag. Shake well.
Enjoy!
Recipe Note: I got this from my best
friend, Tony. This is good for sleep overs.

25975-98

SOMETHING REALLY
DELICIOUS
2 loaves Frozen White
Bread (Rhodes)
1 lb. Frozen Chopped
Spinach
1 lb. Italian Sausage
1 lb. Mozzarella Cheese,
shredded
1 Egg White
1/4

c. Parmesan Cheese

Garlic Powder to taste
Oregano to taste

SPINACH BALLS
2 (1 0 oz.) pkgs. Chopped
Spinach
1 med. Onion, chopped
6 Eggs, beaten
2 c. Seasoned Stuffing Mix
1 c. Parmesan Cheese
3/4

c. Butter, melted

Kathy Wiercinski

Let frozen Bread Dough rise according to
package directions. Cook Spinach, drain
and squeeze out excess liquid; let cool. Remove Sausage from casing and crumble,
cook and drain off grease; let cool. Combine
cooled Spinach, Sausage, Cheeses and
Seasonings. Roll each loaf of Bread into a
rectangle 9 x 12". Do not stretch too thin.
Spread 112 of Spinach mixture lengthwise
down the center third of each rectangle. Fold
over one side of dough; then fold over the
other side to overlap. Pinch to seal tightly;
seam should be on top. Fold ends under
and seal tightly to keep filling from running
out. Place each loaf on a cookie sheet and
form into a slight crescent shape. Brush with
Egg White. Bake at 375' for 25 minutes or
until golden brown. Loaves should sound
hollow when tapped. Let cool 5- 10 minutes
to firm up Cheese. Slice with serrated knife.
Loaves freeze well after baking. (Put frozen
loaf in microwave if you make ahead and
cook on high for 5 minutes.)

LouAnn Holmes

Cook and drain Spinach. Mix Eggs, Cheese
and Stuffing Mix. Combine with Onions and
Spinach, mix well. Shape into balls (about
the size of walnut). Place on a greased
cookie sheet and bake at 350' for 10 - 15
minutes, or until firm.

Salt and Pepper to taste.

25975-98

13

SPINACH DIP
2 (10 oz.) pkgs. Chopped
Frozen Spinach
8 oz. Sour Cream

8 oz. Mayonnaise
1 pkg. Knorrs Leek or
Vegetable Soup
1 can Water Chestnuts

Cheryl Hal/ez

Thaw Spinach, drain and pat dry. Combine
Mayonnaise, Sour Cream, Soup, and
chopped Water Chestnuts. Stir in Spinach.
Refrigerate overnight. To serve, place dip
in scooped out center of the Bread, cubed
pieces of Bread are used for dipping.

Hawaiian Bread and/or

Rolls

Jane Swanson

SPINACH SQUARES
1 stick Margarine or Butter,
melted
2 c. Cheese, shredded (I
use 1 c. Swiss and 1 c.
Cheddar)
10 oz. Frozen Chopped
Spinach, thawed and

Mix all ingredients. Pour into greased 9 x
13-inch pan. Bake at 375' for 25 minutes
(light brown on top). Cool10 minutes before
cutting into squares. Yield: 48.

Recipe Note: These freeze well.

drained

1 c. Flour
1 tsp. Salt
1 tsp. Baking Powder
2 Eggs, lightly beaten
1 c. Milk

SWISS ALMOND SPREAD
1 (8 oz.} pkg. Light Cream
Cheese
1112 c. (6 oz.) Swiss
Cheese, grated
'h c. Miracle Whip
1/J c. Sliced Almonds,
toasted
2 T. Green Onion, chopped

14

Carole Anderson

Combine all ingredients and spread in 9-inch
pie plate or quiche dish. Bake 12 minutes
at 350°, stirring after 6 minutes. Serve with
Bread Sticks, Pita Chips, Crackers or Vegetables.

25975-98

TACO PIZZA
1 ctn. Frozen Avocado Dip
1 {8 oz.) pkg. Cream
Cheese
112 c. Sour Cream
1 tsp. Lemon Juice
1 Onion, chopped
1 Green Pepper, chopped
1 Tomato, chopped
1 c. Cheddar Cheese,
shredded
112 Head Lettuce, shredded

TER.IYAKI CHICKEN
WINGS
1 c. Soy Sauce
1 tsp. Ginger
1 c. Sugar
1 tsp. Garlic, crushed
1 {6 oz.) can Frozen
Orange Juice
6 - 8 lb. Chicken Wings

TEX-MEX DIP
2 cans Bean Dip
3 Avocados, peeled and
mashed
2 T. Lemon Juice
'h tsp. Salt
% tsp. Pepper
8 oz. Sour Cream
112 c. Mayonnaise
1 pkg. Taco Seasoning Mix
1 can Chopped Black
Olives
112 c. Onion, chopped
2 - 3 Tomatoes, chopped
Cheddar Cheese, shredded

25975-98

LouAnn Holmes

Mix together Avocado Dip, Cream Cheese,
Sour Cream, and Lemon Juice. Spread over
a pizza pan (without holes). Add the remaining ingredients in layers. Serve with
taco chips.

Joanne Topcik
Cynthia Lovold

Combine all ingredients and marinate overnight in refrigerator. Place in single layer in
cake pan with high sides. Bake at 350° for
1 - 1'12 hours, basting occasionally.

Nan Hebert

Layer the ingredients on a large platter.
Layer 1: Bean Dip. Layer 2: Blend mashed
Avocados with Lemon Juice, Salt and Pepper. Spread over Bean Dip. Layer 3: Mix
together Sour Cream, Mayonnaise and Taco
Seasoning Mix. Spread over layer 2. Layer
4: Chopped Black Olives. Layer 5: Chopped
Onion. Layer 6: Chopped Tomatoes. Layer
7: Shredded Cheddar Cheese. Refrigerate
the whole platter overnight. Serve with Darito Chips, Fritos, etc.

15

TOMATO-BASIL SQUARES
1 pkg. Refrigerated Pizza
Crust (10 oz.)
2 c. Mozzarella Cheese,

shredded and divided
1
/4

c. Parmesan Cheese,

fresh and grated
2 T. Fresh Basil Leaves,
snipped, or 2 tsp. Dried

Basil Leaves
% c. Mayonnaise
1 clove Garlic, pressed
4 Plum Tomatoes, thinly
sliced

Wendy Higgins

Preheat oven to 375". Using lightly floured
roller, roll Pizza Crust on 12 x 15 inch rectangular pan to within one inch of edge. Sprinkle
Crust with 1 c. Mozzarella Cheese. Mix together, remaining Mozzarella Cheese, Parmesan Cheese, Basil and Mayonnaise, mix
well. Press Garlic over Cheese mixture, mix
well. Arrange thinly sliced Tomatoes over
top of Mozzarella and Crust. Place Cheese
mixture over Tomatoes; spread to cover
evenly. Bake for 15 - 20 minutes or until top
is golden and bubbly. Serve warm. Yield:
20 servings.
Recipe Note: Excellent Appetizer.

VEGETABLE NACHOS WITH
CILANTRO CREAM
1

12 c. Sour Cream, can use
low fat
2 T. Fresh Cilantro or
Parsley
1 c. (1 sm.) Zucchini, finely
cut
112 c. Carrots, shredded
1/z c. Green Onions, sliced
1 112 tsp. Cumin
4 tsp. Cooking Oil
1 (15 oz.) can Pinto Beans,
drained and rinsed
4 oz. Tortilla Chips
1 (4 oz.) can Green Chilies,
diced and drained
1 c. (4 oz.) Cheddar
Cheese, shredded
112 c. Tomato, seeded and
chopped
Salsa (optional)

16

Joan Bock

CILANTRO CREAM: Stir together Sour
Cream and Cilantro or Parsley. Cover and
set aside. In large skillet cook Zucchini, Carrots, Onions and Cumin in hot Oil for 3 - 4
minutes, or until vegetables are crisp tender.
Stir in Beans. Put all ingredients but Chips,
Tomatoes, and Cream in 11-12 inch baking
dish. Bake at 350" 5 - 7 minutes, until
Cheese melts. Top with dollops of Cream
and Tomatoes.

25975-98

Beverages
FRUIT SLUSH PUNCH
2';, c. Pineapple Juice
1 (12 oz.) can Frozen
Orange Juice
1 (12 oz.) can Frozen
Lemonade

Marianne Shymanik

Mix first 6 ingredients and freeze. Let thaw
a bit; stir in 7-Up and Lemon-Lime Pop or
take a small amount of Slush and make one
drink at a time, as desired.

3 Bananas, mashed

2
4
2
2

c. Sugar
c. Water
qt. Lemon-Lime Pop
qt. 7-Up

HOT MULLED CIDER
112 c. Brown Sugar
Salt
2 qt. Cider
1 tsp. Whole Allspice
1 tsp. Whole Cloves

'I• tsp.

3 inches stick Cinnamon

Charlotte Hanson
Jane Pederson's long time friend

Combine the Sugar, Salt and Cider. Tie the
Spices in a small piece of cheesecloth. Add
to the Cider mixture and simmer, covered,
20 minutes. Remove Spices. Serve hot with
a twist of Orange Peel.

Dash Nutmeg

OLD FASHIONED
LEMONADE
4 Lemons

1 qt. Water
3/4 c. Sugar
1 tray Ice Cubes

25975·98

Lynn Half

Wash Lemons. Cut into thin slices ('!' inch)
and remove seeds. Place Lemon slices in a
large bowl and cover with Sugar. Let stand
10 minutes. Press firmly with a potato
masher to extract juice. Add Water and continue to press fruit until liquid is well-flavored.
Add Ice. (Leave Lemon slices in.) Ready to
drink.

17

Joanne Topcik

ROOT BEER
Sibs. Sugar
5 gal. Water
2 oz. Root Beer Extract
5 lbs. Dry Ice

Use a 10 gallon cooler (with dispenser at
bottom) to make 5 gallons of Root Beer. Mix
Sugar, Water and Extract in cooler. Add the
Dry Ice. Place cover on cooler loosely for
approximately 20 minutes. As soon as you
are able to do so, close lid securely.
Recipe Note: For 2'12 gallons, use a 5 gallon cooler. 5 c. Sugar, 2 112 gal. water, 1
oz. (+/- 2 T.) Root Beer Extract. Then add
2'12 lbs. Dry Ice.

SPARKLING LEMONADE
2 (12 oz.) cans Frozen
Lemonade, thawed in
refrigerator

1 (2 liter) btl. Sprite or
7-Up, chilled
1 (1 liter) btl. Ginger Ale,
chilled
1 (750 mi.) btl. Sparkling
Cider, chilled
1 (28 oz.) btl. Club Soda,
chilled

Mix Lemonade, Sprite or 7-Up, Ginger Ale,
Cider and Club Soda in a punch bowl. Add
Ice cubes or Ice ring to keep chilled. Garnish
with Lemon, Lime or Orange slices. Makes
22 cups.
Recipe Note: Can mix these ingredients
in a very large container and transfer to
a pitcher also.

STRAWBERRY SLUSH
PUNCH
1 pkg. Strawberry Kooi-Aid,
unsweetened

1 lg. pkg. Strawberry Jello
Sugar
1 sm. can Frozen Orange
Juice
1 sm. can Frozen

Lemonade(pink if
available)

Jane Swanson

Lynda Hofeldt

Mix Jello in 2 c. Boiling Water, let cool a little.
Mix Kooi-Aid with 1 qt. Water and sweeten
to taste. Combine Jello and Kooi-Aid, add
Strawberries and both cans of Juice. Freeze.
Take out about 1% hours before serving
time. Then mix with Ginger Ale. It should
be slushy.

1 can Frozen Strawberries

1 lg. btl. of Ginger Ale
Boiling Water

18

25975-98

SUNSHINE SLUSH

Lynda Hofeldt

3 c. Water
1 c. Sugar
1 (6 oz.) can Orange Juice

Bring Water to a boil, dissolve Sugar in Water, boil for 3 minutes. Remove from heat,
stir in Orange Juice and Lemonade. Meanwhile in blender, blend Bananas and Pineapple Juice until smooth. Stir into Sugar
water/Juice mixture and add the Lemon
Juice. Freeze. Let stand 30 minutes before
serving. Add equal amounts of 7-UP and
slush.

concentrate

1 (6 oz.) can Frozen
Lemonade
2 ripe med. Bananas
3 c. Pineapple Juice,
unsweetened
1 (28 oz.) btl. of 7-UP

2 T. Lemon Juice

TILLIE'S PUNCH

Heather Menzer

48 oz. Cranberry Juice
32 oz. Pineapple Juice
112 - 3/4 c. Sugar
1 small can Frozen
Lemonade, thawed
1 small jar Maraschino
Cherries
1 qt. Ginger Ale

Mix Juices, Sugar, undiluted Lemonade concentrate and Cherries with liquid. May be
made ahead of time - add Ginger Ale just
before serving.

Recipe Favorites

25975-98

19

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Helpful Hints
Fresh lemon juice will mmove onion scent from hands.
To save money, pour all leftover vegetables and water in which they
are cooked into a freezer container. When full, add tomato juice and
seasoning to create a "free" soup.
Three large stalks of celery, chopped and added to about two cups
of beans (navy, brown, pinto, etc.), will make them easier to digest.
When cooking vegetables that grow above ground, the rule of thumb
is to boil them without a cover.
A lump of sugar added to water when cooking greens helps vegetables retain their fresh color.
Never soak vegetables after slicing; they will lose much of their
tiona! value.

nutri~

Fresh vegetables require little seasening or cooking. If the vegetable
is old, dress it up with sauces er seasoning.
To quickly bake potatoes, place them in boiling water for 10 to 15
minutes. Pierce their skins with a fork and bake in a preheated oven.
To cut down on odors when cooking cabbage, cauliflower, etc .. , add
a little vinegar to the cooking water,
To avoid tears when cutting onions, try cutting them under cold run,
ning water or briefly placing them in the freezer before

A little vinegar or lemon JUice added to potatoes before draining will
make them extra white when mashed.
To avoid teughened beans or corn, add salt midway through cooking.
For an easy no-mess side dish, try
with your meat.

your vegetables along

To dress up buttered, cooked vegetables, sprinkle them with toasted sesame seeds, toasted chopped nuts, canned french-fried
onions or slightly crushed seasoned croutons.

Soups, Salads & Vegetables
Soups
Gloria Hermetet

BEAN SOUP
2 c. Northern Beans
(soaked overnight)
2 Ham Hocks or Ham Bone
with meat
2 1h qt. Water
1 Lg. Onion, 1 c. chopped
2 cloves Garlic, minced
1 c. Celery, chopped
1 c. Carrots, sliced
1 tsp. or more of Salt
1 tsp. or more of Pepper
1 can Tomatoes
1 (4 oz.) can Green Chiles,
mild, diced
1 c. Instant Potato Flakes,
optional

Put all ingredients in a kettle. Bring to a boil
and simmer at least 2 hours or until the
beans are tender. If you like a thicker soup,
add Potato Flakes toward the end of cooking.

BEV'S GAZPACHO SOUP
1 c. Tomato, peeled and
chopped
'h c. Green Pepper,
chopped
'12 c. Celery, chopped
'12 c. Cucumber, chopped
1/4 c. Onion, chopped
2 tsp. Parsley
1 tsp. Chives
1 sm. clove Garlic, minced
2 c. Tomato Juice
1/z tsp. Worcestershire
Sauce
•;, tsp. Fresh Pepper
'h tsp. Salt
2 T. Olive Oil
2 - 3 T. Wine Vinegar

25975-98

Barbara Goetzelman

Put all ingredients in a glass bowl. Cover
and chill at least 4 hours. Servings: 6

21

BRATWURST-CHEESE
SOUP
if4 c. Margarine or Butter
3 Carrots, shredded
1 stalk Celery, thinly sliced
114
1/4

c. Onion
c. Flour, all-purpose

% tsp. Pepper
4 c. Milk
8 oz. Smoked Bratwurst or
Canadian Bacon, sliced

2 c. (8 oz.) cubed

Marie Watson

In a large saucepan melt the Margarine or
Butter. Add Carrots and Celery, cook until
tender. Stir in Flour and Pepper until
blended. Add Milk and Meat. Cook and stir
over medium heat about 8 minutes or until
mixture is thickened and bubbly. Cook and
stir for 1 minute more. Add Cheese Spread.
Cook, stirring constantly, until Cheese is
melted. Makes 4 servings.

Pasteurized Process

Cheese Spread

BROCCOLI AND CHEESE
SOUP
6 c. Water
10 oz. Fresh Broccoli
(about 2 Ig. stalks)
3/4

c. Onion, chopped

2 tsp.
2 tsp.
1 tsp.
1 tsp.

Salt
Seasoned Salt
White Pepper
Garlic Powder

Heidi Gilday

Boil Onion and Broccoli in 6 c. Water for 10
minutes. Add all Seasonings, Half & Half
and Butter. Dissolve Flour in 112 c. Water.
Thicken Broth with Flour mixture. Add American Cheese last.

1 pt. Half & Half or Milk
1/4
1/3

c. Butter
c. Flour
112 c. Water
8 oz. American Cheese,

add last

22

25975-98

CROCK POT SPLIT PEA
SOUP
1 lb. Split Green Peas
1 lg. Carrot, chopped
2 stalks Celery, chopped
1 lg. Onion, chopped
2 T. Dried Parsley
Salt to taste
1 T. Worcestershire Sauce
1 Ham Hock (or more)
Water

Put all ingredients in crock pot. Cover with
Water, enough to cover ingredients by 3
inches. Cook all day on high. Remove bones
from Ham Hock and serve.

FRESH TOMATO SOUP
'12 c. Onion, thinly sliced
1 tsp. Butter
2 c. Hot Water
3 lg. tomatoes, peeled and
chunked
% c. Tomato Paste
1 T. Fresh or 1 tsp. Dried
Basil
1 T. Fresh or 1 tsp. Dried
Thyme
2 tsp. Instant Chicken
Bouillon Granules
'!, tsp. Salt
Good Grind of Pepper
Few Dashes of Hot Pepper
Sauce, bottled
1 T. Green Chiles, chopped
Croutons
Fresh Chives, snipped

25975-98

Mary Strike

Gloria Hermetet

Saute Onion in Butter. Add all other ingredients, except Croutons and Chives. Bring to
a boil, cover and simmer '12 hour. Puree
mixture in blender or with Braun hand
blender. Serve topped with Croutons and
fresh snipped Chives.
Recipe Note: Good recipe for gardeners.

23

HEARTY POTATO SOUP
6 med. Potatoes, peeled
and cubed
2 qt. Water
6 T. Butter or Margarine
1 tsp. Salt
1'h c. Milk
2 Carrots, diced
6 stalks Celery, diced
1 Onion, diced
6 T. Flour
'h tsp. Pepper

Cook Potatoes, Carrots, Celery in the Water
until tender, about 20 minutes. Drain, but
reserve the liquid and set Vegetables aside.
In same kettle, saute Onion in Butter or Margarine until soft. Stir in Flour, Salt and Pepper. Gradually add Milk, stirring constantly
until thickened. Gently stir in cooked vegetables, add 1 c. or more of the reserved cooking liquid until the soup is the desired
consistency. Servings: 8 - 10

LENTIL-BARLEY SOUP
% c. Onion, chopped
'f, c. Celery, chopped
1 clove Garlic, minced

% c. Margarine or Butter
6 c. Water
1 can (28 oz.) Tomatoes,
cut~up, undrained
3f4 c. Dry Lentils) rinsed
and drained
% c. Pearl Barley
6 Vegetarian Bouillon
Cubes
112 tsp. Dried Rosemary,
crushed
'h tsp. Dried Oregano,
crushed
% tsp. Pepper
1 c. Carrots, thinly sliced
1 c. Swiss Cheese,
shredded

24

Mary E. Strike

Betsy Houghton

In a 4-quart Dutch oven, cook Onion, Celery,
Garlic in hot Butter until tender. Add next
8 ingredients; bring to boiling; reduce heat.
Cover and simmer for 45 minutes. Add Carrots, simmer 15 minutes more or just until
Carrots are tender. Ladle into soup bowls
and top with Cheese.

25975"98

MEXICAN ZUCCHINI SOUP
1 sm. (113 c.) Onion,
chopped
11h lsp. Buller or
Margarine
2 c. Broth, Chicken or
Vegetable
2 c. (10 oz. or 2 sm.)
Zucchini, unpeeled and

diced
1'12 c. (about 8 oz.) Corn
Kernels, frozen or canned

2 T. Green Chiles or
Jalapeno Peppers, finely
chopped, fresh or canned
112 tsp. Salt, or to taste
'Is tsp. Ground Pepper,
freshly ground
1 c. Skim Milk
2 oz. Monterey Jack
Cheese, shredded
Minced Fresh Parsley,
garnish

Rebecca Butler

In a large saucepan, saute the Onion in the
Butter or Margarine until tender, about 3 minutes. Stir in Broth, Zucchini, Corn, Chiles,
Salt and Pepper. Bring soup to boil, reduce
heat and cover the pan. Cook soup until
Zucchini is tender, about 5 minutes. Stir in
Milk, and heat the soup until it is hot but not
boiling. Remove the soup from the heat,
and stir in Cheese. Garnish the soup with
Parsley and Nutmeg. This soup is excellent
when served with Cornbread. Servings: 4
rnain or 6 first course.

Ground Nutmeg, garnish

MINESTRONE SOUP
3 slices Bacon, chopped
1/2

c. Onion, chopped

1 lg. clove Garlic, finely
chopped
3'h c. (29 oz. can) Tomato
Sauce (Contadina)
21/, c. (2 cans 10 1h oz.)
Condensed Beef Broth
1% c. (15 oz. can) Great
Northern Beans,

undrained
1 tsp. Italian Seasoning
'!. tsp. Black Pepper
2 c. (2 med.) Zucchini,
sliced
1/2 c. Small Macaroni
1 (1 0 oz.) pkg. Frozen
Mixed Vegetables
1/2 c. (2 oz.) Parmesan
Cheese, grated

25975-98

Carole Anderson

Cook Bacon in a large saucepan, over
medium-high heat until crispy. Add Onion
and Garlic, cook for 1 - 2 minutes, or until
Onion is tender. Add Tomato Sauce, Broth,
Beans with Liquid, Italian Seasoning and
Pepper. Stir. Bring to a boil. Reduce heat
to low, cook for 10 minutes. Add Zucchini,
Macaroni and Mixed Vegetables. Bring to a
boil, stirring to break up Vegetables. Reduce
heat to low, cook for 8 - 10 minutes, or until
Vegetables and Macaroni are tender. Serve
with Cheese. Servings: 6

25

MINESTRONE SOUP FOR COLD
DAYS
8 c. Water
6 Beef Bouillon Cubes
4 Bay Leaves
1 can (16 oz.) Diced
Tomatoes
3 Carrots, sliced

3 Celery Stalks, chopped
1 sm. Onion
'h c. Ketchup
2 can (16 oz.) Red Kidney
Beans, drained (or
Northern or Pinto, etc)

Pat Cichonski

Combine the first eight ingredients, Water
through Ketchup to make the base. I let this
simmer lor a couple of hours. At this point,
if desired, freeze hall and add the remaining
ingredients when it is thawed later. (Reminder: if the base is divided use only hall
of the Beans, Corn and Macaroni in the remaining base.) Add the Beans, Corn and
Macaroni to the base. Continue cooking until
Macaroni is al dente.

2 sm. can Corn

1 c. Uncooked Elbow
Macaroni

MUSHROOM-BARLEY
SOUP
6 c. Chicken Broth
2 c. Tomato Juice

1 med. Onion, chopped
112 tsp. Pepper
1 lb. (14'12 oz.) Tomatoes
8 oz. Fresh Mushrooms,
sliced thin
1/2

c. Raw Medium Grain

Pearl Barley
2 med. Carrots, chopped
1 tsp. Garlic, minced
112 tsp. Basil
'12 tsp. Oregano

26

Marie Watson

In large covered sauce pan bring to a boil
the Broth and Barley. Reduce heat to low
and simmer lor 30 minutes. Stir in remaining
ingredients except Tomatoes and Mushrooms. Cover and simmer 30 to 40 minutes,
until Carrots and Barley are just tender, stirring occasionally. Add Tomatoes and Mushrooms; simmer until Mushrooms are tender,
about 15 minutes. Servings: 8 - 10

25975-98

SEAFOOD CORN
CHOWDER
6 slices Bacon~ 1hn pieces
2 (7 1;, oz.) cans Minced
Clams, drained save
liquid
3 Potatoes, diced
1 c. Onion, chopped
2 T. Parsley
2 tsp. Salt
Pepper to taste
1 (17 oz.) can Creamed
Corn
1 c. Dry White Wine
1 (4 1; , oz.) can Shrimp,
drained
3 c. Milk
3 T. Flour

TOMATO SOUP
1 c. Celery, chopped
1;, Green Pepper, chopped
1 sm. Onion, grated
1 Carrot, grated
1/4 c. Butter or Margarine
4 1; , c. Chicken Broth,
divided
1 qt. Tomatoes, peeled and
chopped or 1 (28 oz.) can
Tomatoes
Salt to taste
1/2 tsp. Curry Powder
'h tsp. Pepper
1/4 c. Flour
Sour Cream (optional)

25975-98

Cheryl Hallez

Cook Bacon is 4 quart pan until crisp. Drain,
leaving 2 T. of the drippings in the pan. Add
Clam liquid, diced Potatoes, Onion, Parsley,
Salt and Pepper to pan. Cover and simmer
until vegetables are tender approximately 10
minutes. Add Clams, Corn, Wine and
Shrimp. Blend together '13 c. Milk and Flour.
Add to soup and stir until thickened. Add rest
of Milk and bring to a boil, with continuous
stirring. Top with Bacon. Servings: 6

Joyce Olsen

Saute, Celery, Green Pepper, Onion and
Carrot, in Margarine in a large, heavy pan.
Add 4 c. Chicken Broth, Tomatoes, Salt,
Pepper and Curry Powder. Cook to boiling,
lower heat. Simmer 20 minutes. Blend Flour
with remaining 112 c. Chicken Broth until
smooth. Stir into Soup, gradually until
slightly thickened. This recipe doubles easily, and freezes well.

Recipe Note: I also add a good 'I• c. of
Minute Rice and let it cook in the liquid
and a few fresh Basil Leaves, chopped
fine.

27

TORTElUNI SOUP
1 lb. Italian Sausage;
browned, drained and
rinsed
1 c. Onion, chopped
2 cloves Garlic, sliced
(optional)
5 c. Beef Bouillon
112 c. Water
'h c. Dry Red Wine
2 lg. cans Tomatoes, diced
'h tsp. Basil
'12 tsp. Oregano
1 (8 oz.) can Tomato Sauce
1 1/2 c. Zucchini, sliced
2 c. Tortellini
Parsley
1 Green Pepper, chunked

Jane Swanson

Add all ingredients, except Green Pepper,
Zucchini and Tortellini. Simmer uncovered
for 30 minutes. Add last three ingredients.
Cover and simmer for 40 minutes. Serve
with Parmesan Cheese.

Recipe Note: Great on a cold winter's
day!

VEGETABlE BEEF SOUP
2 lb. Stew Meat
'I• c. Salad Oil
1 can French Onion Soup,

condensed
1 can (6 oz.) Tomato Paste
1'12 tsp. Salt
Pepper to taste
1 T. Dried Basil
1 can (16 oz.) Wax Beans
1 can (16 oz.) Cici or Green

Jean Thompson

Brown Meat in Oil. Reduce heat and stir in
Soup and 5-6 cans of Water. Add Tomato
Paste, Salt, Pepper, and Basil. Simmer covered 1 1/2 hour. Drain Vegetables. Add to
Soup and cook slowly for an hour or so.
Sprinkle with Parmesan Cheese, if desired.

Beans

1 can (16 oz.) Sliced
Carrots
2 c. Celery, diced

28

25975-98

VEGETABLE SOUP
% lb. Ground Beef

3 c. Water
1 c. Celery, chopped
1 Onion, chopped
2 Carrots, sliced
1% - 2 c. Cabbage,
shredded
114 c. Rice or Barley,
uncooked
1 tsp. Salt
% c. Green Pepper,
chopped, (optional)
Dash of Pepper
3 c. V-8 Juice

ZUCCHINI SOUP

Gloria Hermetet

Brown Ground Beef; add Onion, cook until
transparent. Add all other ingredients. Simmer about 1 hour.

Ellen Petersen

(M-M-Good!)
1 lb. Italian Sausage, hot or
mild, remove casing
2 c. Celery, chopped
2 lb. Zucchini, sliced in 1
inch pieces
1 c. Onion, chopped
2 (28 oz.) cans Tomatoes (I
use home canned)
2 tsp. Salt
% tsp. Garlic Powder
'12 tsp. Basil
2 Green Peppers, cut in 1
inch pieces
1 tsp. Italian Seasonings
1 tsp. Sugar
1 tsp. Oregano

25975-98

Brown Sausage, drain. Add Celery, Zucchini, Onion, Tomatoes, Herbs and Spices.
Simmer until Celery and Onions are cooked,
I let mine simmer about 1 hour. Add Green
Pepper and cook another 10- 20 minutes.

Recipe Note: Serve with
Cheese and Garlic Bread.

Parmesan

29

Salads
"THAT'S IT" SALAD
1 (3 oz.) pkg. Jello, dry
(any flavor)
1 (8'/, oz.) can Pineapple,
crushed, drained
1 pt. Cottage Cheese, small

Gloria Hermetet

Stir all ingredients together, chill. THAT'S IT!

curd

1 pt. Cool Whip

AMERICAN POTATO
SALAD
8 Red Potatoes, boiled,
cooled and diced
5 - 6 Hard Boiled Eggs,
chopped
2 - 3 stalks Celery,
chopped
1 med. Onion, chopped
Salt to taste
Pepper to taste

Heidi Gilday

Toss Potatoes, Eggs, Celery, Onion, Salt
and Pepper, together in a large bowl. In a
smaller bowl, blend enough Mayonnaise to
cover Potatoes, enough Yellow Mustard until mixture in pale yellow, Vinegar and Salt.
Spoon over Potato Mixture and stir together.

Mayonnaise

Yellow Mustard
1 T. Wine Vinegar
1 tsp. Sugar

APPLE - SPINACH SALAD
1 (10 oz. pkg.) Fresh
Spinach
2 Granny Smith Apples,
chopped
112 c. Cashews
1/4

c. Golden Raisins

114 c. Sugar
'14 c. Apple Cider Vinegar
'I• c. Vegetable Oil
1 sm. clove of Garlic,
minced

Betsy Houghton

Combine Sugar, Vinegar, Oil, Garlic and
Seasonings in a jar, cover tightly and shake
vigorously. Combine Spinach, Apples,
Cashews and Raisins in a large bowl. Pour
dressing over Spinach mixture, tossing
gently.
Recipe Note: Dressing may be chilled up
to 1 day. Shake well before using.

Celery Seed to taste
Salt to taste

30

25975-98

Joan Fales

BEAN SAlAD
%c. Sugar
o/3 c. Vinegar
'h tsp. Salt
y, c. Salad Oil
1 tsp. Pepper
1 (16 oz.) can Whole Wax
Beans
1 (16 oz.) can Whole Green
Beans
1 (16 oz.) can Dark Red
Kidney Beans
1 pkg. Baby Lima Beans
1 Green Pepper, chopped
1 med. Red Onion, sliced
1 sm. jar Diced Pimento,
drained

To make the dressing combine in small
saucepan; Sugar, Vinegar and Salt, bring to
boil to dissolve Sugar and Salt. When cool
add '13 c. Salad Oil and Pepper. Drain all
the canned beans. Cook, drain and cool the
Lima Beans. Combine all Beans and remaining vegetables. Pour the dressing over
the vegetables and refrigerate. Keeps well.
Servings: 12 - 16

BROCCOU AND CAULIFLOWER
SALAD
1 head Cauliflower, cut
small
1 bunch Broccoli, cut small
1 Red Onion, chopped
8 oz. Cheddar Cheese,
shredded
3/4 lb. Bacon, fried crisp
Dressing:
2 c. Salad Dressing
1 c. Sugar
4 T. Vinegar

25975-98

Mary Strike

Lay first five ingredients (Cauliflower through
Bacon) in a large bowl as listed. Combine
Dressing ingredients, put on top of layer and
refrigerate at least 8 hours before serving.

31

BROCCOLI SALAD

Sandy Beverley

2 Bunches Broccoli Tops
1 lb. or 12 oz. Mozzarella
Cheese
1 lb. Bacon
1 Onion, grated or chopped
1
( /• to 'h c.)

Fry and crumble Bacon. Combine Broccoli,
Cheese, Bacon and Onion. Top with Dressing. Chill for 2 hours (at least) before serving.

BROCCOLI SALAD
DRESSING

Mix all ingredients, pour over Broccoli Salad.

1/2 c. Sugar
1 c. Mayonnaise
2 T. Vinegar

BROCCOLI SAlAD
4 c. Broccoli Florets
1 (11 oz.) can Mandarin
Oranges, drained
c. Raisins
1/z c. Mushrooms, sliced
1/2 med. Onion, sliced
112

Arlene Barber

Combine Broccoli, Oranges, Mushrooms,
Onion. Pour dressing over salad before
serving. Do not add Raisins, Almonds and
Bacon until ready to serve.

'h c. Slivered Almonds
6 slices Bacon, fried crisp

and crumbled
Broccoli Salad Dressing
1 Egg plus 1 Egg Yolk
112 c. Sugar
1 112 tsp. Cornstarch
1 tsp. Dry Mustard
1/4
1/4

Whisk Eggs, Sugar, Cornstarch, and Mustard. Add Water and Vinegar. Cook until
thickened. Add Mayonnaise and Margarine.
Chill.

c. Water
c. Vinegar

3 T. Margarine
112 c. Mayonnaise

32

25975·98

BROCCOLI SALAD
1 c. Mayonnaise
2 T. Cider Vinegar
1/3

c. Sugar

'h c. Dried Chopped
Onions

Sandra Gilday

Mix Mayonnaise, Vinegar, Sugar and Dried
Onion 24 hours before serving. Serve by
pouring Dressing over Broccoli, Sunflower
Seeds, Raisins and Bacon Bits.

1 sm. head of Broccoli
Sunflower Seeds (optional)
Raisins (optional)
Bacon Bits (optional)

CABBAGE SALAD
2 c. Cabbage, finely
shredded
1/4

c. Green Onion, finely

chopped

Joanne Topcik

Combine Cabbage, Onion, Parsley and Oil.
Refrigerate 1 hour. Cover with dressing just
before serving.

chopped
2 T. Salad Oil

Recipe Note: This is the Cabbage Salad
we used for the Seder meals in 1997 and
1994.

CABBAGE SALAD
DRESSING

Mix all ingredients together, refrigerate 1
hour. Pour over salad just before serving.

/2 c. Parsley, finely

1

2 112 T. Sugar
3 T. Red Wine Vinegar
2 T. Oil
1 tsp. Salt

CABBAGE SALAD
1 112 c. Sugar
c. Oil
c. Vinegar
1 tsp. Salt
1 tsp. Celery Seed
114 tsp. Pepper
1 lg. head of Cabbage,
shredded
2 Green Peppers, shredded
2 Carrots, shredded
1 sm. Onion, shredded

3/4
3/4

25975-98

Dorothy S/ichenmyer

Shred Vegetables. Combine remaining ingredients and heat. Pour hot liquid over
shredded Vegetables. Refrigerate. Will keep
2 weeks.

33

CAROL LASTOFKA'S FRUIT
BOWL
1 can Peaches
1 can Pears

1 can Pineapple
1 can Mandarin Oranges
Bananas

1 pkg. Vanilla Pudding (not
Instant)
Strawberries

Lynda Hofeldt

Thoroughly drain and reserve liquid for
canned fruits. Cut up Bananas and set in
Pineapple Juice for 112 hour. Mix Pudding
with 1 c. Juice and cook. Combine Peaches,
Pears, Pineapple, Oranges and drained Bananas in a large bowl, pour Pudding over
fruit and fold. Chill and serve with sliced
Strawberries.

Recipe Note: This is a favorite at Grant
for teacher's dinners.

CAULIFLOWER PEA
SALAD
1 head Cauliflower, cut in
small pieces
1 bag Frozen Peas, thawed
and drained
Mushrooms, sliced
'!4 lb. Cheddar or Colby
Cheese, cubed

Kim Pierson

Mix together dressing and pour over vegetables and cheese. Stir to coat and refrigerate
until ready to serve.

1 head Broccoli, cut in

small pieces
1 c. Mayonnaise
112 c. Sour Cream or Plain

Nonfat Yogurt
1 pkg. Good Seasons
dressing

34

25975"98

CHERRY MOLD

Jane Pederson

1 (1 lb.) can Bing Cherries,
pitted
2 T. Lemon Juice
1 (3 oz.) pkg. Cherry Jello
12 large Pecan halves
1 c. celery, diced
1J, c. Stuffed Green Olives,
sliced
3 oz. pkg. Cream Cheese,
optional

Drain Cherries and reserve syrup. Combine
Syrup and Lemon Juice. Add Water to make
2 c. liquid. Bring liquid to boiling, add Jello
and dissolve. Arrange Pecan halves on bottom of 1 qt. mold. Add enough Jello so Pecans barely float. Chill until set. Chill
remaining mixture until thick. Fold in Cherries, Celery, Olives and Cream Cheese
rolled unto small balls. Pour into mold. Chill
until firm.

Arlene Barber

CHICKEN SALAD
2 c. Chicken, cubed
3/4

c. Green Grapes, cut in

half
'h c. Pineapple tidbits
1 c. Celery, finely chopped
Mayonnaise

Combine Chicken, Grapes, Pineapple and
Celery. Dilute Mayonnaise with Pineapple
Juice, stir into Chicken mixture. Just before
serving, stir in Cashews and Chow Mein
Noodles.

Pineapple Juice
1f2 c. Cashews
1 c. Chow Mein Noodles

COLESLAW SOUfFLE
SALAD
1 pkg. Lemon Gelatin
1 c. Hot Water
1f2 c. Mayonnaise
112 c. Cold Water
2 T. Vinegar
'14 tsp. Salt
1 112 c. Cabbage, finely
shredded
y, c. Radish, slices
1
12 c. Celery, diced
2 - 4 T. Green Pepper,
diced
1 T. Onion, diced

25975-98

Jane Pederson

Dissolve Gelatin in Hot Water. Blend in Mayonnaise, Cold Water, Vinegar and Salt. Chill
until partially set. Beat until fluffy. Add remaining ingredients. Pour into 1 qt. mold and
chill until set.

Recipe Note: A Wonderful buffet dish.

35

CORNED BEEF MOUSSE
1 (3 oz.) pkg. Lemon Jello
1112 c. Boiling Water
1 c. Mayonnaise or Salad
Dressing
1112 c. Celery, chopped
1 (12 oz.) can Corn Beef,
shredded (I use Hereford
Brand)
3 Eggs, hard-boiled,
chopped
2 T. Green Pepper, minced
3 T. Onion, grated
1l2 tsp. Salt

CRUNCH SALAD
3 oz. bag Almonds
4 oz. Sunflower Seeds
1 c. Rice Noodles
4 T. Brown Sugar
1 tsp. Salt
6 tsp. Rice Vinegar
112 c. Oil

Gloria Hermetet

Dissolve Jello in Boiling Water. Add Mayonnaise while hot and whip together. Place in
large bowl and chill until partially thickened.
Add Celery, Corned Beef, Eggs, Green Pepper, Onion and Salt and mix. Pour into 9 x
13-inch pan and chill. May be frosted with
Sour Cream.

Recipe Note: Makes a nice luncheon dish
served with fresh fruits on the side.

Lynda Hofefdt

Combine the 'Crunch' ingredients; Almonds,
Sunflower Seeds and Rice Noodles together, set aside. Combine Brown Sugar,
Salt, Rice Vinegar and Oil to make salad
dressing. Pour dressing over Lettuce, add
'Crunch' ingredients right before serving.

Recipe Note: Light and yummy, you can
add chicken to make a dinner meal.

CUCUMBER SALAD
2 med. Cucumbers, thinly
sliced
1 med. Onion, thinly sliced
113

c. Cider Vinegar

13 c. Water

1

2 T. Sugar
12 tsp. Salt
1/e tsp. Pepper

1

Carol Cichonski

Place Cucumbers and Onions is 1'12 qt.
glass or plastic bowl. Mix remaining ingredients; pour over Cucumbers and Onions.
Cover and refrigerate, stirring occasionally,
at least 3 hours. Drain salad for serving. The
Vinegar, Water, Sugar, Salt and Pepper may
be doubled if more liquid is required.

Recipe Note: I use Equal instead of
Sugar, for the diabetic in our house.

36

25975-98

FALl HARVEST BASIL AND
GREEN BEAN SALAD
1 lb. Fresh Green Beans,
cut in 1 inch pieces
Boiling salted water
1 T. Olive Oil
3 T. Parmesan, Romano or
Asiago Cheese, freshly
grated
2 T. Italian Dressing
2 Green Onions, finely

chopped
2 T. Basil leaves, snipped
fresh
1 Clove Garlic, minced
1/s tsp. Salt

In a large saucepan or kettle, cook fresh
Beans in a small amount of boiling salted
Water for 20 to 25 minutes or till crisp-tender.
Drain the cooked Beans and rinse with cold
Water and drain again. Transfer Beans to I'
large bowl. In a medium bowl, combine Olive
Oil, Cheese, Italian Dressing, Green Onions,
Basil, Garlic and Salt. Pour over Beans.
Toss well. Serve salad at room temperature.
Makes 6 servings.
Recipe Note: 3 c. frozen loose-pack Green
beans, cooked according to package directions, and 2 tsp. Crushed Dried Basil can be
used as substitutions for fresh ingredients.
The Green Beans can be cooked in a microwave with 2 T. Water, covered with safe lid
or vented plastic wrap. Cook on 100% power
(high) 16 to 19 minutes, stirring once. Continue as directed.

FROZEN DATE SOUFFLE
SALAD
1 (8 oz.) pkg. Cream

Cheese, softened
'!. c. Maple Flavored Syrup
1 T. Lemon Juice
1 Banana, mashed
1 (8% oz.) can Crushed
Pineapple, drained
112 c. Dates, chopped
1h c. Pecans, chopped
1 c. Whipping Cream,
whipped
Pineapple Slices, garnish

Cheryl Hal/ez

Ferne Smouse
Ken Smouse

Cream the Cheese, beat in the Syrup,
Lemon Juice and Mashed Banana, stir in
Pineapple, Dates and Pecans. Fold in
Whipped Cream. Line muffin pan with baking cups, fill with Salad. Freeze until firm.
Let stand at room temperature for 15 - 20
minutes before serving. Serve on Pineapple
Slices, garnish with Maraschino Cherries.
Servings: 12

Maraschino Cherries,

garnish

25975-98

37

FROZEN FRUIT SAlAD
1 (8 oz.) pkg. Cream
Cheese
1 (3 oz.) pkg. Vanilla
Pudding (not Instant)
1 lg. can Pineapple,
crushed
1 lg. can Fruit Cocktail
'h pkg. Mini Marshmallows
'h pt. Whipping Cream,
whipped
Maraschino Cherries to use

on top

HOT TURKEY SAlAD
4 c. Turkey, cooked and
diced
1 c. Celery, diced
'h c. Chicken Soup
1 c. Miracle Whip
1 c. Cheese, grated
1 c. Hellmann's

Jane Swanson

Make Vanilla Pudding and let cool. Use biggest bowl; mix softened Cream Cheese adding Pudding a little at a time. Put in Pineapple
and Fruit Cocktail (juice and all). Put in
Marshmallows, Whipped Cream and fold in
real well. Pour mixture into a 9 x 13-inch pan,
and place in freezer. When slightly frozen,
place Cherries on top so that each piece
will have one. Remove from freezer 1 hour
before serving.
Recipe Note: You can refreeze leftovers.

Sylvia Olson

Mix all ingredients together and put in a
greased 9 x 13·inch pan. Bake in 350' for
30 minutes.

Mayonnaise

Salt to taste
Silvered Almonds
Water Chestnuts

KFC COLESlAW
•;, c. Sugar
'h tsp. Salt
'Is tsp. Pepper
'14 c. Milk
112 c. Mayonnaise
•;, c. Buttermilk
11h T. White Vinegar
2112 T. Lemon Juice
1 head of Cabbage,
shredded
1 Carrot, shredded

38

Diane Lawrence

Combine all dressing ingredients, pour over
blended Cabbage and Carrot. Toss and
serve.

25975-98

UME APPLESAUCE JELLO
1 (16 oz.) jar Applesauce
1 (12 oz.) can 7-Up
1 lg. pkg. Lime Jello
4 oz. Water

Combine Applesauce and Jello in saucepan
over medium heat. Cook until Jello dissolves. Gently stir in 7-Up and Water. Pour
into 9 x 9 inch square pan or mold. Chill until
firm. Cut into 10- 12 squares and serve.

LIME JELLO MOLD
(3 oz.) pkgs. Lime Jello
c. Hot Water
pl. Sour Cream
can Crushed Pineapple
with Juice
Nuts
2
1
1
1

Diane Lawrence

Dissolve Jello in Water, fold in Sour Cream
and Pineapple with Juice. Add Nuts. Pour
into mold and let stand overnight.

MARINATED MUSHROOM
SALAD
1 lb. Fresh Mushrooms
112 c. Oil
1/3 c. While Vinegar
1/4

c. Water

1 clove Garlic, minced
21sp. Salt
'I• tsp. Ground Black
Pepper
2 c. Sliced Carrots, sliced
diagonally
1 lg. Green Pepper, cut in
1" chunks
'12 c. Onion Rings
2 T. Crumbled Basil Leaves

25975-98

Lois Finnestad

Barbara Goetzetman

Rinse, pat dry and halve Mushrooms. Combine Oil, Vinegar and Water, add Garlic, Salt
and Pepper in a large pan. Heat to boil, add
Carrots and return to boil. Reduce heat, simmer 5 minutes, covered. Add Mushrooms,
Green Peppers and Onion. Cover and simmer 3 minutes. Chill at least 1 day before
serving.

39

OLD FASHIONED POTATO
SALAD
4 c. Potatoes, cooked and

diced
1112 c. Celery, sliced
112 c. Scallions, chopped
114 c. Radishes, sliced
2 T. Parsley, freshly
snipped
1 c. Mayonnaise
1 T. Vinegar
2 tsp. Prepared Mustard
112 tsp. Celery Seed
1'h - 2 tsp. Salt
1/s tsp. Pepper
BEST EVER MACARONI
SALAD
4 c. Elbow Macaroni,
cooked ('h lb. uncooked)
2 T. Vinegar
1 c. Processed Cheese,

Betty Roberts

Combine Mayonnaise, Vinegar, Mustard,
Celery Seed, Salt and Pepper. Pour over
combined vegetables, lightly mix. Chill.

Substitute the cooked Macaroni for the potatoes. Increase the Vinegar to 2 T. and the
Cheese may be substituted lor the Celery.

slivered

ORANGE AND BlACK OLIVE
SALAD
6 - 7 Seedless Navel
Oranges
1 can Pitted Black Olives
Fresh Basil
Dressing:
2 cloves Garlic, minced
1 tsp. Paprika
1
13 c. Wine or Balsamic
Vinegar
2/3 c. Extra Virgin Olive Oil
Fresh Chopped Basil,
finely chopped

40

Mike DeBenedetto

Prepare Dressing by mixing Garlic, Paprika,
Vinegar and Oil. Soak Orange slices and
Olives in the Dressing. Overlap slices or
Oranges on a oval platter, arrange Olives on
platter. Pour leftover Dressing over Oranges
and Olives, and sprinkle with Fresh
Chopped Basil. Traditionally served with
slightly warm crusty Bread. Bread is used
to crush Oranges, absorbing Orange Juice
and Dressing, and eaten with Crushed
Orange and Olives.

25975·98

ORIENTAL SALAD
1 bag Broccoli Coleslaw
3 Green Onions

1 c. Sunflower Seeds
1 can Water Chestnuts,
quartered
2 pkg. Ramen Noodles,
Oriental flavor
'I• c. Oil
114
1/3

Laura Horton

Mix Oil, Vinegar, Sugar and Seasoning
packets with electric mixer to make the
dressing. Mix remaining ingredients in a
large bowl, crunch up the Noodles. Pour
dressing on top 1/2 hour prior to serving.

c. White vinegar
c. Sugar

2 Season Packets (Ramen
noodles)

ORIENTAL SALAD
16 oz. Coleslaw mix, or

shredded Cabbage
3 Green Onions, sliced
1 pkg. Top Ramon
Noodles, chicken or beef
3 T. Sesame Seeds
1 sm. pkg. Slivered
Almonds
1/3

Heather Menzer

Prepare Ramon noodles as directed, cool.
Mix Oil, Vinegar, Sugar, Paprika, Salt and
Pepper to make the dressing. Combine Noodles with remaining ingredients; toss with
dressing mixture.

c. Oil

% c. Red Wine Vinegar
2 T. Sugar
Paprika to taste
Salt to taste
Pepper to taste

25975,98

41

PARMESAN VEGETABLE
TOSS
1 lb. Fresh Broccoli, cut
into bite sized pieces
1 lb. Fresh Cauliflower, cut
into bite sized pieces
1 sm. Vidalia or Red Onion,
sliced thin
•;, lb. Bacon
1 112 c. Mayonnaise
112 c. Parmesan Cheese
3 T. Sugar
Salt to taste
Pepper to taste

POTATO SALAD
8 c. Potatoes, cubed
1/a tsp. Salt
1'12 c. Miracle Whip Salad
Dressing
1/s c. Vinegar
'Ia c. Sugar
1/s c. Fresh Parsley,
chopped and few sprigs
for garnish
1 c. Celery, chopped
% tsp. Celery Seed
'!. c. Onion, chopped
Salt to taste
Pepper to taste

42

Heather Menzer

Cook and crumble Bacon. Combine Mayonnaise, Parmesan, Sugar, Salt and Pepper.
Toss mixture with Broccoli, Cauliflower and
onion; refrigerate a few hours or overnight.
Stir in Bacon just before serving. May serve
on a bed of lettuce if desired.

Helen DeVries

While Potatoes and '/stsp. Salt are cooking,
mix the rest of the ingredients in a small
bowl. When Potatoes are done, drain and
let set uncovered for a few seconds. Then
put prepared Dressing over Hot Potatoes.
Let set for a few minutes. Then lift Potatoes
to mix, Do Not Stir. If mixture seems dry,
mix a little more Dressing and mix in. Cover
and refrigerate until cool. Servings: 12 14 Enjoy!
Recipe Note: Irene Nevitt wanted me to
put this in the Cookbook.

25975·98

POTATO SALAD WITH

Marie Watson

CHEESE
2 lb. Russet Potatoes
3/4 c. Swiss Cheese,
shredded
'14 c. Cheddar Cheese,
shredded
114 c. Onion, chopped
1 tsp. Salt
Dash Pepper
1 med. Carrot, shredded
2 T. Minced Parsley
112 tsp. Dill Weed
Paprika to taste
a;4 c. Sour Cream
3f4 c. Mayonnaise

SEAFOAM SALAD
1 lg. can (28 oz.) Pears
1 (3 oz.) pkg. Lime Jello
1 (6 oz.) pkg. Cream
Cheese
2 T. Half & Half (or milk)
1 c. Whipping Cream

Cook Potatoes in jackets until tender; peel
and shred. Mix together Sour Cream and
Mayonnaise. Combine all ingredients, mix
and refrigerate until cold. Serves 4 - 6.

Recipe Note: Serve with any meat or fish.
Substitute this recipe for any side dish,
or a change of pace from your regular
potato salad.

Carole Anderson

Drain Pears, reserve liquid. Heat 1 c. Pear
Juice to the boiling point Dissolve Jello in
the Juice. Mix Cream Cheese and Milk until
smooth. Add Jello and beat until smooth.
Chill until partially set Meanwhile, mash
Pears with blender and whip the Whipping
Cream. Add pears and then Whipped Cream
to Jello mixture. Chill until firm.

Recipe Note: This is the best Jello Salad
I've ever had. Great with beef.

25975-98

43

SHRIMP AND MACARONI
SALAD
1112 T. Lemon Juice
1 T. Olive Oil
7 oz. Box Macaroni, cooked
2 T. Sour Cream
'h tsp. Salt
112 c. Mayonnaise
1 Egg, boiled, chopped
2 c. Shrimp, boiled and
diced
2 T. Green Pepper,
chopped
1 tsp. Onion, chopped
1
12 c. Celery, chopped
'h c. Tomato, chopped

Mix Lemon Juice, Oil and Macaroni in a bowl
and chill briefly. Mix Sour Cream, Salt and
Mayonnaise in a large bowl. Add everything
else including the chilled mixture and toss.

Diane Lawrence

SNOW SALAD
1 (8 oz.) Cream Cheese,
softened
16 Maraschino Cherries,

cut up
'!. c. Maraschino Cherry

Diane Lawrence

Beat Cream Cheese with Cherry Juice until
creamed. Beat in Cool Whip. Then fold in
all other ingredients. Freeze for 1 hour, then
refrigerate.

Juice

1 (12 oz.) ctn. Cool Whip
2 sm. cans Mandarin

Orange segments
1 lg. can Chunk Pineapple
2 c. Miniature
Marshmallows

SPINACH RICE SALAD
1 c. White Rice
1/z

c. Italian Dressing,

bottled
1 T. Soy Sauce
'h tsp. Sugar
2 c. Fresh Spinach, cut in
strips
112 c. Celery, sliced
112 c. Green Onion, sliced

44

Joanne Topcik

Cook Rice according to directions. Transfer
Rice to bowl and chill slightly. Combine
Dressing, Soy Sauce and Sugar. Stir into
warm rice. Cover and chill. Just before serving, stir in Spinach, Celery and Green
Onion.
Recipe Note: '13 c. crumbled cooked
Bacon may be added.

25975-98

STRAWBERRY DEUTE
SAlAD
1 (6 oz.) pkg. Red Jello
1112 c. Boiling Water
1 lb. (16 oz.) Frozen
Strawberries and their
Juice

1 lg. can Crushed
Pineapple and Juice
3 lg. Bananas, mashed
1 pt. (2 c) Sour Cream

Dissolve Jello in 1112 c. Boiling Water. Add
Strawberries, Pineapple, Bananas and
Juices to the Jello mixture. Pour 112 of mixture into a 9 x 13-inch pan or glass dish.
Chill until firm. Spread Sour Cream over firm
Jello. Add other half of liquid mixture over
top of Sour Cream and chill again.

STRAWBERRY LETTUCE
SAlAD
1 bunch Red Leaf Lettuce
Strawberries, sliced

1 can Mandarin Oranges
1 Red Onion, sliced
Pecans

Diane Lawrence

Kim Pierson

Combine Oil, Sugar, Lemon Juice, and Mustard as the dressing. Pour dressing over rest
of ingredients about 5 minutes before serving.

c. Vegetable Oil
12 c. Sugar
Juice of 1 Lemon
1 tsp. Brown Mustard

1/2
1

STRAWBERRY-GlAZED FRUIT
SAlAD
1 qt. Fresh Strawberries,
halved
1 (20 oz.) can Pineapple
chunks, drained

Sylvia Olson

In a large bowl, gently toss Strawberries,
Pineapple and Bananas; fold in glaze. Chill
1 hour. Servings: 6-8

4 firm Bananas, sliced

1 (16 oz.) jar or pouch
Strawberry Glaze

25975-98

45

TABBOULEH

Mary Polley

(Lebanese Wheat Salad)
1 c. Bulgar (coarse ground
wheat)
Water
3
/4

c. Lemon Juice

'h - '!. c. Olive Oil
'h tsp. Salt
1 c. Onions, minced
1 c. Parsley, minced
1
12 c. Fresh Mint, minced or
1 T. Crushed Dried Mint
1 c. Tomato, peeled and
chopped
1 c. Celery, finely chopped

TACO SALAD
% lb. Ground Beef
1
/4 c. Taco Seasoning Mix
(1.25 oz. pkg.)
16 oz. Cream Cheese
16 oz. Sour Cream
1 c. Salsa
'h med. Onion, chopped
'h head Lettuce, shredded
1 med. Tomato, chopped
1 c. Colby or Cheddar
Cheese, shredded
10 Black Olives, chopped
3 Green Olives, chopped

46

Cover Bulgar with Water, let stand '12 hour,

drain in strainer or squeeze out Water with
hands. Add remaining ingredients. It is better
when it stands awhile, up to 24 hours. You
may serve on platter surrounded by Lettuce
Leaves. Each person will scoop Salad onto
Lettuce Leaf, roll it up and eat sandwich
style. Servings: 10- 12.

Recipe Note: Bulgar is available al Polsons Health Foods.

Joyce Gile

Brown Ground Beef, add Taco Seasoning
and prepare as package directs. Mix well;
set aside. Mix Cream Cheese and Sour
Cream with electric mixer and spread on 14
inch glass plate. Place in refrigerator for at
least 2 hours. Just before serving layer
Ground Beef Mixture and cover with Salsa.
Sprinkle Onions, shredded Lettuce, Tomatoes, and Cheese - in that order. Top with
chopped Olives and Green Onion. A spoonful of Sour Cream or Avocado Dip may be
put on top for garnish. Serve with Tostito
Chips and an extra bowl of Salsa.

25975·98

TACO SALAD
1 sm. head of Lettuce,
shredded
2 med. Tomatoes, chopped
4 Green Onions, diced
16 oz. Cheddar Cheese,
shredded
1 pkg. Dorito Chips
1 pkg. Taco Seasoning
1 lb. Ground Beef or
Turkey
16 oz. Western French
Dressing
1 can Black Olives, sliced
1 lg. Cucumber

TACO SALAD
1 pkg. Taco Seasoning
1 head of Lettuce,
shredded, use only what
you need
1 or 2 Tomatoes, chopped
1 bag Nacho Chips
1 pkg. Cheddar Cheese,
shredded
1 lb. Ground Beef
Salsa, optional
Sour Cream, optional

25975-98

Kathy Wiercinski

Brown meat and drain. Add Taco Seasoning
according to package directions. Combine
salad ingredients, add Taco meat and toss.
Add crunched Chips last. To make ahead
keep ingredients in separate bags and toss
just before serving, otherwise it gets soggy.

Heather Kuh/, age 12

First you cook the Ground Beef. While it is
cooking, cut up the Tomatoes and put them
in a small bowl. When the Meat is done
browning, mix in the package of Taco Seasoning. After it is mixed well, turn off the
heat. Add Tomatoes, Cheese, and Lettuce.
Mix it well. If you want, mix the Sour Cream
very well. Put Nacho Chips on the plate, in
any design. Then put the Taco Salad on the
Chips. Last serve and enjoy your meal!

47

TAFFY APPLE SALAD
1 Lg. Can Pineapple
Chunks, drain reserve

liquid
1 T. Vinegar (Betsy uses
1 '12 T.)
1
12 c. Sugar
1 Egg, well beaten
1 T. Flour
1 (8 oz.) pkg. Cool Whip
2 c. Apples, chopped or
diced
2 c. Miniature
Marshmallows
1 112 c. Peanuts, no~skins

THREE BEAN SALAD
1 can Kidney Beans
1 can Butter Beans
1 can Navy Beans
1 lg. Onion
1 T. Dry Mustard
1 T. Horseradish
1/2

Betsy Gam/in
Wendy Higgins

Mix reserved Pineapple Juice, Egg, Sugar,
Flour and Vinegar, boil until thick. Cool
(Wendy sets this in a refrigerator overnight).
Add Cool Whip, then add Apples, Pineapples, Marshmallows and Peanuts.

Sandra Gilday

Mix all ingredients and bake 2 hours at 300°.
To save time, make it the day before, then
warm through before serving.

c. Brown Sugar

112 lb. Bacon, fried and
crumbled

48

25975-98

TOP RAMEN SAlAD

Ann MacVeagh

1

12 med. Cabbage, chopped
4 Green Onions, chopped
1 pkg. Top Ramen
Noodles, crumbled
2 T. Sesame Seeds,
toasted
'h c. Slivered Almonds

Toast Sesame Seeds in oven at 350° for 10
minutes, they can be toasted in a microwave
also. Combine Cabbage, Onions, Noodles,
Seeds and Almonds. Top with Dressing a
few minutes before serving.

TOP RAMEN SALAD
DRESSING

Mix Sugar, Vinegar, Seasonings and Oil
well. Pour over salad just before serving.

2 T. Sugar
1 T. Vinegar
1 pkg. Seasoning for Top
Ramen
'h tsp. Salt
'h tsp. Pepper
'h c. Oil

VEGETABLE SALAD
1 can String Beans,
drained
1 can Kidney Beans,
drained
1 pkg. Frozen Mixed
Vegetables, cooked and
drained
1 sm. Onion, minced
'h c. Celery, chopped
1 sm. Green Pepper,
chopped
%c. Sugar
'14 c. Salad Oil (Wesson or
Mazola)
112 c. Vinegar
1 tsp. Salt

25975"98

Diane Lawrence

Prepare dressing by combining Sugar, Oil,
Vinegar and Salt. Combine remaining ingredients. Toss with dressing.

49

WILTED LETTUCE SAlAD
4 slices Bacon, diced
1
/4

Carol Cichonski

Cook Bacon in 12-inch skillet until crisp; add
vinegar. Heat through; remove from heat.
Dissolve Sugar, Salt and Pepper in hot Vinegar. Pour over Lettuce and Onions; toss until
lettuce is wilted, 1-2 minutes. Serve immediately. Serves 4.

c. Vinegar

2 bunches Leaf Lettuce,
coarsely shredded
5 Green Onions (with tops),
chopped (about % c.)
2 tsp. Sugar
% tsp. Salt
'Is tsp. Pepper

Recipe Note: I use Equal instead of
Sugar, for the diabetic in our house.

Vegetables
BAKED BEANS
1 lg. can Bush's Baked
Beans
1 can Whole Cranberry
Sauce (Ocean Spray)
114
1/4

jar Bacon Bits
c. more or less Dried

Minced Onions

BAKED BEANS WITH
PINEAPPLE
1 (1 lb.) cans Pork and
Beans
1 (8% oz.) can Pineapple
Tidbits, drained

'I' c. Ketchup

112 c. Brown Sugar
1 tsp. Dry Mustard

2 slices Bacon, cut in two

Jane Pederson

Stir all ingredients together. Bake 1 hour
(minimum) at 350° until bubbles form. May
be prepared on stove top. Check frequently
so that it doesn't burn if cooking on stove
top.

Recipe Note: Recipe originally from John
Portland, teacher at Zion Benton Township High School.

Mildred LaPlant

Combine Beans, Pineapple, Ketchup,
Brown Sugar and Mustard in a saucepan.
Simmer 30 minutes, stirring occasionally, to
cook liquid down. Pour into a greased
11/2-quart casserole. Top with Bacon. Bake
in moderate oven 350' for 30 minutes. Servings: 6 Pour the Pineapple Juice in a glass
of Orange Juice.

Recipe Note: When Mildred sent in these
recipes, her health was failing. She died
before we could get this book published.

50

25975-98

BAKED BEANS
1 (15 oz.) can Pork and
Beans
1 (15 oz.) can Butter Beans
1 (15 oz.) can Kidney
Beans

Sylvia Olson
Brown Hamburger and Bacon. Drain fat.
Combine all ingredients and put in 3- 4 quart
baking dish. Bake covered at 300' for 1'12 - 2
hours. Uncover and bake 40 minutes more.

1 (15 oz.} can Baked Beans
1 lb. Hamburger
'12 lb. Bacon
1 Onion, chopped
1 Green Pepper, chopped
1 c. Brown Sugar
'12 c. Ketchup
1 T. Dry Mustard
4 T. White Vinegar

BEAN CASSEROLE

Dorothy Ware
Cheryl Hal/ez

1 lb. can Kidney Beans
1 lb. can Pork and Beans
1 lb. can Baby Lima Beans
1 lb. can Butter Beans
1 lb. can Northern Beans
1 lg. Onion, chopped
2 cloves Garlic, chopped
1•;, c. Brown Sugar
'12 tsp. Dry Mustard
112 lb. Bacon, raw, cut into

Put all Beans (do not drain) in a large
roaster. Add the remaining ingredients.
Cook at 325' for 3 hours, uncovered.

pieces
1

12 c. Vinegar

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51

Betsy Gam/in

BETTY'S POTATOES
1 lg. bag Frozen Hash
Brown Potatoes
1 c. Sour Cream (I use fat
free)
1 can Cream of Potato
Soup
1 can Cream of Celery
Soup
1 Onion, grated
Salt to taste
Pepper to taste
1J2 3/4 c. Cheddar Cheese,
grated (I use low fat)

Stir all ingredients together in a greased 9
x 13-inch pan. Sprinkle some grated Cheese
on top. Bake for 2 hours at 325 '.

Recipe Note: These are a favorite of mine.
Named alter my Mom, we would enjoy
these potatoes on Easter along with our
ham. Easy and yummy!!

M

Diane Lawrence

BROCCOLI BAKE
2 T. Margarine
1 med. Onion, chopped
1(7 oz.) jar Cheez Whiz
1 (10 oz.) can Cream of
Chicken Soup
1 (15 oz.) Frozen Broccoli,
chopped
3
/4 c. Uncooked rice
Bread Crumbs

Cook Broccoli and Rice according to package directions. Melt Margarine in skillet and
saute Onions, add Cheez Whiz and undiluted Soup on low heat. Melt mixture down,
stirring frequently. Put Broccoli and Rice in
a casserole dish, add Cheese and Soup mixture, stir well. Sprinkle Bread Crumbs on top.
Cover. Bake at 325° for 30 minutes, uncover
and let stand 10 minutes before serving.

BROCCOLI, RICE AND CHEESE
CASSEROLE
1 (10 oz.) pkg. Frozen
Broccoli, chopped
1 can Cream of Mushroom
Soup
112 c. Celery, chopped
1J4 c. Onion, chopped
1 stick Butter or Margarine,
melted
1 (16 oz.) jar Cheez Whiz
1 1/4 c. Minute Rice

52

Mary Ann Vedder

Thaw Broccoli. Melt Cheez Whiz, m1x 1n
Soup, Celery, Onion, Butter, and Broccoli.
Then add Rice. Place in greased 1 1/2 quart
casserole. Bake 45 minutes at 350°.

25975·98

CREAMED POTATO LOAF
7 med. Potatoes
4 T. Butter
4 T. Flour
'12 tsp. Salt
'12 tsp. Pepper
2 c. Milk
Ham, cubed (optional)
1 c. Cheese, grated,
divided

Luella Anderson

Cook Potatoes in skins, drain and slice. Melt
Butter in a fry pan, add Flour, cook stirring
constantly until mixed. Add Salt, Pepper and
Milk, mix to make a cream sauce. Add Potatoes, stir to coat, will be thick. (May add
cubed Ham pieces if desired.) Put if, mixture
in a baking dish, pat down, top with '12 c.
Cheese. Cover with remaining Potatoes,
cover and chill for at least 1 hour (I put in
refrigerator overnight). Add remaining
Cheese, bake at 375" for 45 minutes. This
is excellent to prepare ahead of time.

Recipe Note: I have made this for the Bazaar and the Mother/Daughter Banquet.
This recipe is from my Sister-in-Law in
Hibbing, Minnesota. Just like Escalloped
Potatoes but always turns out right!

CREAMY CHEESE CORN
BAKE
1 Egg, beaten
1 (1 lb.) can Cream Style
Corn

112 c. American Cheese,
tiny cubes

Mildred LaPlant

Combine Egg, Corn and Cheese. Pour in a
1-quart greased casserole. Bake in moderate oven (350°) until Cheese is melted,
about 30 minutes. Servings: 5

Recipe Note: At the time Mildred submitted this recipe, her health was failing.
She died before this book was published.

25975-98

53

CREAMY ONIONS AND
POTATOES
5 Potatoes, peeled and
quartered
8 sm. Onions (or 2 lg.),
quartered
2 T. Butter
1 T. Flour
1/4

c. Heavy Cream

3f4 c. Water
111, tsp. Salt
Pepper to taste
Paprika to taste

Grease 3-quart casserole. Place Potatoes
and Onions in casserole. Melt Butter and
add Flour. Combine Cream and Water, and
add to Flour Mixture. Cook until thick, add
Salt and Pepper. Pour over Potatoes and
Onions, sprinkle with Paprika. Bake until
tender at 350'.

GOLDEN POTATOES
2 cans Whole White
Potatoes, drained

'I• c. Butter, melted
3 T. Parmesan Cheese
1 T. Parsley
112 tsp. Seasoned Salt

Heather Menzer

Combine Butter, Parmesan Cheese, Parsley and Seasoned Salt; stir gently with Potatoes. Turn into baking dish, bake uncovered
25 minutes at 350'.

GREEN BEAN CASSEROLE
112 c. Onion, thinly sliced
1 T. Parsley, chopped
4 T. Butter; melted, divided
2 T. Flour
1 tsp. Salt
'Ia tsp. Pepper
112 tsp. Grated Lemon Peel

1 c. Sour Cream
5 c. Green Beans, cut
112 c. Cheddar Cheese,

Mary Strike

Carole Anderson

Cook Onion and Parsley in 2 T. Butter until
soft (Do Not Brown). Add Flour, Salt, Pepper, Lemon Peel and Sour Cream. Mix well.
Cook Beans. Drain and stir into above mixture. Pour in a casserole and top with
Cheese. Combine remaining Butter and
Crumbs. Sprinkle on top. Bake at 350° for
30 minutes.

grated
1/2

c. Cracker or Bread

Crumbs

54

25975-98

HASH BROWN SURPIDSE
1% lb. Frozen Shredded
Hash Browns
1 T. Onions, minced
'h c. (1 stick) Butter,
melted
'h tsp. Salt
'I• tsp. Pepper
1 c. Diced Ham, Crumbled
Bacon or Crumbled
Sausage
1 c. Hot Pepper Cheese,
shredded
1 c. Swiss Cheese,
shredded
12 Eggs
%c. Milk

Thaw Hash Browns, blot with paper towel
to remove moisture. Mix with Onion, Salt and
Pepper. Press into the bottom of a greased 9
x 13-inch pan; brush with melted Butter.
Bake at 350° for 45 minutes. Remove from
the oven and sprinkle with Meat and
Cheese. Beat Eggs and Milk together and
pour over Cheese. Return to oven and bake
an additional 40 minutes.
Recipe Note: May substitute different
kinds of cheeses, colby, monteray jack,
brick etc.

LEMON GLAZED CARROTS
6 lg. Carrots, thinly sliced
Salt to taste
1/4 c. Butter
1
/4 c. Sugar
1 T. Lemon Juice
1 tsp. Lemon Rind, grated
Fresh Parsley, garnish

25975-98

Luella Anderson

Put sliced Carrots in 112 c. Water and Salt in
a pan, cover and cook for 10 minutes, drain.
(Carrots should not be too soft.) Melt Butter
in a frying pan, stir in Sugar, Lemon Juice
and Rind, add Carrots. Cook over low heat,
stirring constantly until Carrots are glazed.
Serve topped with Parsley.

MARINATED CARROTS
2 lb. Carrots
1 can Tomato Soup,
undiluted
1 c. Sugar
'h c. Vegetable Oil
% c. White Vinegar
1 tsp. Salt
'12 tsp. Pepper
'I• tsp. Dill Seed
1 lg. Onion

Joyce Gile

Shirley Glenn

Cook Carrots until tender but not soft. Mix
Onions, Carrots. Heat the rest of the ingredients together and pour over Onions and Carrots. Keep in refrigerator.

55

MICROWAVE POTATOES

Gloria Hermetet

5-7 sm. Potatoes, peeled
and cut in wedges
1 med. Onion, sliced
1 T. Instant Beef Bouillon
3 T. Butter or Margarine,
melted
2 tsp. Water
Dash of Pepper

Combine all ingredients in a flat casserole
dish. Mix well. Cover. Bake in microwave on
full power 7 - 10 minutes or until tender.
Stir twice during cooking, to coat potatoes
with sauce.

ONION ROASTED
POTATOES

Marilyn Heckman

1 env. Lipton Onion or
Onion-Mushroom Soup
Mix
2 lbs. all-purpose Potatoes,
cut in chunks
1/o c. Olive or Vegetable Oil
Chopped Fresh Parsley,
garnish (optional)

Recipe Note: '12 pkg. Onion Soup Mix may
be substituted for Onion and Bouillon.

In a large plastic bag, add all ingredients,
close and shake until Potatoes are evenly
coated. Empty mixture into a 9 x 13-inch
baking dish. Bake uncovered, stir occassionally at 400 - 425° for 40 minutes or until
Potatoes are tender and golden brown. Garnish, if desired, with chopped fresh Parsley.
Servings: about 4.

POTATO CASSEROLE
'12 c. (1 stick) Margarine,
softened
1 (10% oz.) can Cream of
Chicken Soup
1 pt. Sour Cream
8 oz. Cheddar Cheese,
grated
1 (24 oz.) pkg. Frozen
O'Brien Potatoes or Hash
Browns, thawed
2 c. Corn Flake Crumbs
1!3 c. Margarine, melted

56

Carol Cichonski
Sandy Beverley

In a large bowl, stir together 112 c. Margarine
and Soup. Stir in Sour Cream, Cheese and
Potatoes. Spread evenly in a greased 9 x
13-inch casserole dish. Make a topping by
mixing together the Corn Flake Crumbs and
113 c. Margarine, sprinkle over the Potato
mixture. Bake in a preheated 350° oven covered for 50 minutes, uncovered for 20 minutes Let stand for 10 minutes, then spoon
out. Servings: 16
Recipe Note: Sandy uses regular Hash
Browns, Carol uses O'Brien Potatoes.
Sandy adds the topping, Carol does not.

25975-98

POTATOES FOR A CROWD
5 lb. Potatoes, peeled and
cubed
1 tsp. Salt
1 tsp. Onion Salt
6 oz. Cream Cheese
8 oz. Sour Cream
2 T. Butter

Cook and drain Potatoes. Mash and add
Salt, Onion Salt, Butter, Cream Cheese and
Sour Cream. Whip and put in greased 3
quart casserole. Dot with Butter. Bake at
350°, uncovered for 30 minutes. Will keep
in the refrigerator 2 weeks. Very Good!

SWEET AND SOUR RED
CABBAGE
8 c. Red Cabbage, finely
sliced, quartered, cored

% c. Apple Juice
1 tsp. Salt
112 c. Raisings (optional)
3 T. Cider Vinegar
Black Pepper

Mary Strike
Lynda Hofeldt

Mary Strike

Combine Cabbage, Apple Juice and Salt.
Cover. Bring to a boil. Adjust heat to maintain gentle simmer. Cook 15 minutes. Add
Raisins and Vinegar. Cover and simmer until
Cabbage is tender, about 15 minutes more.
Taste and adjust Seasoning with Vinegar,
Salt and Pepper.

Recipe Note: If you don't like Raisins, add
1 c. grated Apple or Pear. Good reheated.
The flavor improves with reheating.

SWISS ZUCCHINI BAKE
3 c. Zucchini; not peeled,

thinly sliced
1 lg. Sweet Spanish Onion,
sliced
1
/4

c. Butter

2 Eggs, beaten
'!. c. Milk
1 tsp. Salt
1
/2 tsp. Dry Mustard
1 c. Swiss Cheese, grated

25975·98

Sandy Beverley

Saute Zucchini and Onion in Butter until
tender. Place in a shallow 1'12 quart baking
dish. Combine Eggs, Milk, Salt, Mustard,
Pepper and half of the Cheese, pour over
the vegetables. Sprinkle with remaining
Cheese. Bake at 375° 20 minutes or until
firm.

57

TWICE BAKED POTATOES
8 extra lg. Baking Potatoes
1112 c. Sour Cream
3
/4 c. Milk
% c. Cheddar Cheese,
shredded
1112 sticks Butter or
Margarine
1 tsp. Salt
Dash of Pepper
Crumbled fried Bacon or
Bacon Bits

Scrub Potatoes, bake at 400' oven until
done. Cool slightly, cut in half. Scoop out
Potatoes and mash. Blend in Sour Cream,
warm Milk, Cheese, Butter, Salt and Pepper,
beating with an electric mixer until fluffy.
Spoon mixture into shells, top with Bacon.
Put on a baking sheet and bake at 350' for
15 minutes.
Recipe Note: I usually make several days
ahead and either wrap each Potato in foil
or put all in a very large flat corning ware
dish and freeze. Bake at 350' for about
45 minutes if frozen.

Heather Menzer

VEGETABLE MEDLEY
16 oz. Cauliflower, frozen
16 oz. Broccoli, frozen
8 oz. Carrots, frozen
1 (15 oz.) jar Pearl Onions
1 can Cream of Mushroom
soup
1 sm. jar Cheez Whiz
2 T. Butler, melted
1/ , c. Dry Bread Crumbs

Thaw and drain frozen Vegetables. Combine Soup, Cheez Whiz, Salt and Pepper to
taste; combine with thawed Vegetables, fold
Onions in last. Turn into buttered baking
dish; bake, covered for 45 minutes at 350'.
Combine Butter and Bread Crumbs, sprinkle
over Vegetables; bake uncovered 15 minutes longer.

VEGETABLE MORNAY
32 oz. Frozen Vegetable
Combination; Broccoli,
Cauliflower, Carrots,

thawed and drained
1 can Cream of Mushroom
Soup
1 (4 oz.) jar Chopped
Pimento
4 oz. Swiss Cheese,
shredded, divided

Gloria Hermetet

Heather Menzer

Combine all ingredients, reserving half of
Swiss Cheese and Onions. Turn into but·
tered baking dish, cover and bake 50 minutes at 350°. Top with remaining Cheese
and Onions, bake uncovered 10 minutes
longer.

1 can French Fried Onions,

divided

58

25975-98

Betty Buonauro
Betsy Gam/in's Mom

ZUCCHINI ROUNDS
113 c. Bisquick Mix, packed
if4 c. Parmesan Cheese,
grated
'Ia tsp. Pepper
2 Eggs, slightly beaten
2 c. (2 med.) Zucchini,
shredded unpared

In mixing bowl, stir together Bisquick Mix,
Cheese and Pepper. Stir in beaten Egg just
until mixture is moistened. Fold in Zucchini.
Use a frying pan, sprayed with Pam, to cook
Zucchini over medium heat. Use 2 T. mixture
for each round, cook 2 - 3 minutes on each
side or until brown.

ZUCCHINI VEGETABLE
DISH
1 Zucchini, thinly sliced
1 bag Frozen Mixed

Vegetables, thawed and
drained
1 c. Mushrooms, sliced
2 cans Crescent Rolls
1/2 c. Parmesan Cheese
1 (8 oz.) pkg. Mozzarella
Cheese
1 (8 oz.) ctn. Sour Cream or
Plain Nonfat Yogurt

Kim Pierson

Spread 1 can of Crescent Rolls on bottom
of a greased 9 x 13-inch pan. Sprinkle '14 c.
Parmesan Cheese onto Rolls and bake 10
minutes at 350° until brown. Mix all vegetables together with Mozzarella Cheese and
Sour Cream, spread on baked Rolls. Cover
with remaining Crescent Rolls. Sprinkle '/'
c. Parmesan Cheese on top and bake at
325c for 25 minutes.

Recipe Favorites

25975,98

59

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Helpful Hints
When preparing a casserole, make an additional batch to freeze_ It
makes a great emergency meal when unexpected guests arrive_
Just take the casserole from the freezer and bake it in the oven_
To keep hot oil from splattering, sprinkle a little salt or flour in the pan
before frying_
Never overcook foods that are to be frozen_ Foods will finish cooking when reheated_ Don't refreeze cooked thawed foods_
A few drops of lemon juice added to simmering rice will keep the
grains separated_
Green pepper may change the flavor of frozen casseroles, Clove,
garlic and pepper flavors get stronger when they are frozen, while
sage, onion and salt get milder
Don't freeze cooked egg whites; they become tough_
Spray your grill with vegetable oil to prevent sticking.
Instant potatoes are a good stew thickener.
When freezing foods, label each container with its contents and the
date it was put into the freezer. Store at 0°. Always use frozen
cooked foods within one to two months.
Store dried pasta, rice (except brown rice) and whole grains in tightly covered containers in a cool, dry place. Always refrigerate brown
rice, and refrigerate or freeze grains if they will not be used within five months.
Glazed pottery, earthenware, glass, metal - all can be used for
casseroles. Many of these casserole containers come in bright colors and pleasing designs to complement your tableware. The type of
container you use makes very little difference, as long as it is heatproof.
Souffle dishes are designed with straight sides to help your souffle
climb to magnificent heights. Ramekins are good for serving individual casseroles.
To keep boiled lasagna noodles from sticking together as they cool,
keep the noodles separate by draping them over the rim of a pot.

Main Dishes & Casseroles
Main Dishes
"MAGIC" STEW

2 - 2'12 lb. Beef Stew, cut in
1" cubes
2 sm. Onions, sliced

2 stalks Celery, sliced
6 Carrots, cut up
3 - 4 Potatoes, cut up
2 tsp. Salt
'!. tsp. Pepper
2 T. Minute Tapioca
1 T. Sugar
1 - 1 1/4 c. Tomato Juice,
Carole II 'h c. Tomato
Juice, Diane II 3/4 c.
Tomato

Carole Anderson
Diane Lawrence
Linda Farrell

Put Meat in very lightly greased 9 x 13-inch
pan. Arrange Vegetables on top of Meat in
order listed. Combine Salt, Pepper, Tapioca
and Sugar. Sprinkle over Vegetables. Pour
Tomato Juice over all. Cover tightly with
foil. Crimp all edges. Bake at 275' for 4 4 1/, hours - Carole // at 250' for 5 hours Diane. (DON''T PEEK!) This can be made
the night before. Servings: 4

Recipe Note: Linda suggests serving
with rice or noodles.

Juice, Linda

ANGEL HAIR PASTA WITH
TOMATO- SCALLOP
SAUCE
112 lb. Scallops
2 T. Olive Oil
1 med. Onion, chopped
1 sm. Bell Pepper, chopped

1 clove Garlic, minced

2 (16 oz.) cans Diced
Tomatoes

1 tsp. Oregano
Salt to taste
Pepper to taste
1 lb. Angel Hair Pasta,
cooked
Parmesan Cheese, grated,
optional

25975-98

Betsy Gam/in
Barbara Goetzelman

Combine Oil, Bell Pepper, Onion and Garlic
in skillet. Saute over medium heat until Vegetables are tender (do not brown). Add Tomatoes, Oregano, Salt and Pepper. Bring to
a boil for 1 minute. Reduce heat and simmer
for 10 minutes. Add Scallops and simmer,
3 more minutes. Serve warm over Pasta.
Top with grated Parmesan Cheese if desired.

61

AUNT HELEN'S TETRAZINNI
SUPPER
1 (7 oz.) pkg. Elbow
Macaroni

1 T. Salad Oil
1 can Cream of Chicken
Soup
1 can Cream of Mushroom
Soup
%c. Milk
1
12 c. Parmesan Cheese,
grated
2 c. Chicken or Turkey,
cooked and cubed
1 c. Cooked Ham, cubed
1/4

c. Green Pepper,

chopped
'I• c. Onion, chopped

Jane Jaschob

Cook Macaroni, drain and toss with Salad
Oil. In a 2 quart casserole, mix Mushroom
and Chicken Soups and Milk. Add all but
Cheese which is sprinkled over top of mixture. Bake at 375° oven approximately '12
hour until bubbly and lightly browned. '12 c.
Slivered Almonds may be sprinkled over top
10 minutes before casserole is done.
Recipe Note: This recipe was a family favorite when we visited my Aunt Helen,
who celebrated her 99th birthday this
February. She always made a double recipe, putting one casserole in the freezer
for use when company dropped in.

1 can Mushrooms, drained

'12 c. Slivered Almonds
(optional)

BEEf STEW SUPREME
6 lbs. Beef Stew Meat, cut
into bite size pieces

2 cans Golden Mushroom
Soup
2 cans Consomme

4 Onions, sliced
2~3

cans Mushrooms,

sliced
1112 c. Red Wine

2 tsp. Salt
'12 tsp. Pepper

62

Betty Roberts

Combine all ingredients in a large roasting
pan. Cover and bake at 350' for three hours
or until meat is tender. Liquid for Gravy may
be thickened, using 2 T. Flour, blended with
1 - 2 T. fat for each cup of Liquid (if desired).
Serves: 12-16.
Recipe Note: Fresh Mushrooms may replace canned. For extra color stir in Frozen Peas and Carrot sticks cooked until
tender. This is an easy, tasty stew that
can easily be cut in half to serve fewer
people.

25975-98

Anna Cichonski

BEST-IN-THE-WORLD
PIEROGI
Dough:
21bs. Flour
4 Eggs
2 T. Crisco Oil
Salt to taste
12 oz. Water
Sauerkraut Filling:
3 lg. cans Sauerkraut
1 lg. Onion, chopped
112 stick Margarine
Salt to taste
Pepper to taste
Bacon, fried and crumbled

Parsley (optional)
Potato Filling:
8 - 10 Potatoes
4 oz. Cream Cheese
1 sm. Onion, chopped
Salt to taste
Pepper to taste
Meat Filling:
2 lb. Pork Roast
2 - 3 lb. Beef Roast
3 Carrots
2 med. Onions, chopped,
divided
1 Green Pepper
Salt to taste
Pepper to taste

BROCCOLI AND
MOSTACCIOU
1 bunch Broccoli
1 pkg. Mostaccioli
Olive Oil
1 sm. Onion, chopped
1 clove Garlic
Parmesan Cheese

25975---98

Dough: Mix Flour, Eggs, Oil, Water and Salt
with fingers. Roll out to 'Is'' thick, cut out
shells with a large glass. Sauerkraut Filling: Cook Sauerkraut in its own juices and
Water. Drain, add more Water and cook
again. Rinse, squeeze dry. Saute chopped
Onions in Butter, add Sauerkraut, Bacon,
Salt and Pepper and any other Seasonings
you wish to add, and heat thoroughly. Potato Filling: Cook and mash peeled Potatoes. Add Cream Cheese, Onions, and
Seasonings, mix well. Meat Filling: Cook
both Roasts together with Carrots and 1
onion in boiling Water. Remove Meats and
cool. Grind Meats with a meat grinder, grind
in 1 Onion and Green Pepper. Season to
taste with Salt and Pepper, for an extra kick
add Hot Ground Pepper. Pierogi: Place a
spoonful of Filling on round shell. Fold over
to form a half-circle pillow, pinch together
edges. Boil Pierogi for 15 minutes or until
they float, spoon out and allow to drain. Reheat in a skillet with Butter and Onions, or
in a microwave.

Nan Hebert

Boil Mostaccioli or other Pasta, when nearly
done add Broccoli. When done, drain. In
large pan, pour in Olive Oil, enough to cover
bottom of pan. Heat Oil, add Onions and
then Garlic Clove. Add Pasta and Broccoli
to Oil. Heat and add Parmesan Cheese. Use
same method for other vegetables such as
Zucchini, Cauliflower, Carrots, etc.

63

CHICKEN AND CABBAGE STIR
FRY
1 (16 oz.) bag Coleslaw Mix
1 sm. Onion, chopped
3 T. Oil
3 c. Cooked Rice

2 c. Cooked Chicken,
cubed
Garlic to taste
Soy Sauce to taste

CHICKEN AND
DUMPLINGS
Chicken
1 sm. Onion, chopped
2 c. Flour
1 T. Baking Powder
1 tsp. Salt
% c. Bread Crumbs
1 c. Milk
1 Egg, slightly beaten

CHICKEN SUPREME
3 c. cooked Chicken,

cubed
2 c. uncooked Macaroni
112 lb. American or Cheddar
Cheese, diced
1 can Cream of Celery
Soup
1 can Cream of Mushroom
Soup
1 (4 oz.) can Mushroom
pieces, drained
2 c. Milk
Bread Crumbs, butter and
cubed

64

Heather Menzer

Stir fry Onion in a small amount of the Oil
until transparent; add rest of Oil and stir fry
Cabbage blend until tender/crisp. Add Rice,
Chicken, Garlic and Soy Sauce; stir fry until
heated through.

Ruth Duha

Brown Chicken. Add Onion and simmer with
a little water until tender. Stir dry ingredients
together. Add Egg, then Milk gradually, you
may not need a full cup. The dough should
be stiff. Drop by tablespoon on hot Chicken,
cover and simmer for 20 minutes. Do not
raise cover while simmering. Remove cover
after 20 minutes, if dry and firming you are
OK. If not; return cover and simmer a few
more minutes.

Robin Kessell

Mix all ingredients, except Bread Crumbs.
Refrigerate overnight (this softens Macaroni). Cover. Before baking, top with Bread
Crumbs rolled in warm melted Butter. Bake
uncovered at 350° for 1 hour.

25975·98

CHIPPED BEEF SKILLET
LUNCH
2 T. Shortening
% c. Onion, finely chopped
1% c. Condensed Tomato
Soup
2112 c. Warm Water
Dash Cayenne Pepper
4 oz. Elbow Macaroni
1
12 c. American Cheese~
diced
4 oz. Chipped Beef, cut in

Charlotte Hanson
Jane Pederson's long time friend

Melt Shortening in large heavy skillet. Add
Onion and cook over low heat 3- 5 minutes.
Stir in Soup, Water and Pepper, mixing until
smooth. Bring to boiling, then add Macaroni.
Cover and allow mixture to simmer about 15
minutes, stirring occasionally. Add Cheese
and stir until Cheese is melted. Then add
Chipped Beef to skillet and heat just until
Beef is heated thoroughly. Servings: 4

pieces

ClAMS IN WHITE SAUCE

Carole DeBenedetto

(Primavera)
%c. Olive Oil
112 stick Butter or
Margarine

4 sm. - lg. cloves Garlic,
sliced very thin
1 T. Dried Basel
1 T. Dried Parsley
2 (6 112 oz.) can Minced
Clams with Juice
1 lb. Fiesta Vegetables or
any Frozen Vegetable
blend, cooked per pkg.

Heat Oil and Butter over medium heat in
2 112- 3 quart saucepan. Add Garlic and cook
until transparent. Add Clams and juice, cook
until thoroughly heated. Add Mixed Vegetables, heat through. Toss with cooked,
drained but not rinsed Pasta. Serve immediately. Serve with grated Cheese and
crushed Red Pepper Flakes. Servings: 3 5

directions
1 lb. Linguine, Vermicelli,

thin Spaghetti, Cappolini
(Angle Hair)
Grated Cheese, RomanoPecorino Preferred
Dried Crushed Red Pepper
Flakes

25975-98

65

EASY CHICKEN DIVAN
2 (1 0 oz.) pkgs. Frozen
Broccoli or 2 bunches
Fresh Broccoli
2 c. Cooked Chicken,
sliced or 3 Chicken
Breasts, cooked and
boned
2 cans Cream of Chicken
Soup
1 c. Mayonnaise
1 tsp. Lemon Juice
1/z tsp. Curry Powder
'12 c. Sharp Cheese,
shredded
'12 c. Bread Crumbs
1 T. Butter or Margarine,
melted

Cook Broccoli in boiling salted water until
tender. Drain. Arrange stalks in greased
11'12 x 7'12 x 1'12 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 over all.
Bake at 350' oven for 25 - 30 minutes or
until heated through. Serve with rice.
Recipe Note: My husband's favorite
Birthday meal.

EASY CHICKEN POT PIE
1 (6 oz.) pkg. Stove Top
Chicken Dressing
4 T. Margarine
1% c. Hot Water
1 (12 oz.) jar Chicken
Gravy (can use low fat to
substitute)
2 c. Cooked Chicken or
Turkey, cubed
1 pkg. Frozen Mixed
Vegetables

66

Lynette Schwagerman

Kurt Gam/in

Melt Margarine in Water and add Stove Top;
stir. Mix Gravy, Chicken and Vegetables in
a 2 quart casserole, spoon Stove Top over
Chicken mixture. Bake for 45 minutes at
350'.
Recipe Note: This recipe is easy, fast and
delicious! 15 minutes to prepare and
you're ready to eat.

25975-98

EMERGENCY ENCHILADAS
1 lb. Ground Beef
1 pkg. Lawry's Taco
Seasoning
1 c. Water
1 (8 oz.) jar Cheez Whiz
1 (6 oz.) can Tomato Paste
2 sm. Tomatoes, chopped
1 sm. Onion, chopped
1 pkg. Cheddar Cheese,
shredded
1/z head Lettuce, chopped
12 - 16 oz. bag Fritos, dip

Linda Farrell

Brown Ground Beef and drain. Add Seasoning Mix, 1 c. Water, Tomato Paste and
Cheez Whiz. Simmer for 10 minutes. Heat
Fritos on a cookie sheet at 250° for 5 minutes or until warm. Use them as the base.
Put Meat sauce on Fritos. Top with Tomato,
Onion, Cheddar Cheese and Lettuce.

size

FRESH HOMEMADE PASTA
(Pasta Dough)
4 Eggs
Pinch of Salt
2 c. Flour, not Self-rising

Mike DeBenedetto

Beat Eggs very thoroughly, add pinch of
Salt. Gradually add Flour until well mixed
and becomes a ball. Place in Flour dusted
bowl and cover with plastic wrap. Let stand
'h hour. Roll on floured board to desired
thickness (approximately 1/16"). For Noodles, cut into thin strips and add to boiling
water. Done when they float to top. Yield:
1 lb. pasta (enough for a snack only).

Recipe Note: Don't cook whole pound at
once unless you have a very large pot.
Cook 4 - 6 oz. at a time. It only takes
2 - 3 minutes depending on size. Rinse.
Great for Ravioli or Lasagna, cut sheets
accordingly.

25975-98

67

GLORIA'S CHILI CON
CARNE
1 lb. lean Ground Beef,
browned
1 med - lg. Onion, chopped
fine
'h Green Pepper, chopped
fine

2 - 3 cloves Garlic
1 (8 oz.) can Tomato Sauce
1 (14.5 oz.) can Tomatoes,
pureed
2 (15 oz.) cans Kidney
Beans or Red Beans
1 tsp. Salt
1'12 T. Sugar
1'12 tsp. Oregano
'12 tsp. Cumin
1 T. McCormick Hot
Mexican Chili Powder
'12 tsp. MSG (optional)
1 (4 oz.) can mild Green
Chiles

Gloria Hermetet

Chop Onion, Green Pepper and Garlic very
fine (I use a food processor). Add to the
Ground Beef and saute until Onion is transparent. Puree (in blender) canned Tomatoes with 'Is of Beans. Add all remaining
ingredients to Meat mixture, simmer 30 minutes. Taste and adjust Seasonings to your
preference. Servings: 6 - 8

HOMESTYLE CHICKEN AND
BISCUIT DUMPLINGS
1 lg. size (14 x 20")
Reynolds Oven Cooking
Bag
2 T. Flour
1 ("/" oz.) pkg. Chicken
Gravy Mix
% tsp. Garlic Powder
1% c. Water

4 med. Carrots, sliced
2 stalks Celery, sliced
6 - 8 Chicken Drumsticks
Seasoned Salt to taste
Pepper to taste
1 (10 oz.) can refrigerated
Buttermilk Biscuits

68

Sandy Beverley

Preheat oven to 350°. Shake Flour in Oven
Bag; place in 9 x 13-inch baking pan. Add
Gravy Mix, Garlic Powder and Water.
Squeeze Bag to blend ingredients. Place
Carrots and Celery in Bag in even layer.
Sprinkle Chicken with Seasonings; place on
top of vegetables. Arrange Biscuits around
Chicken. Close Bag with nylon tie; cut 6
half-inch slits in top. bake until Chicken is
tender, 50 - 55 minutes. Servings: 3-4

Recipe Note: Good and Easy.

25975-98

JEFF'S CHILI

Cheryl Hallez

(Cheryl's Way)
2 lb. Ground Chuck
1 Onion, chopped
3 lg. stalks Celery,
chopped
1 lg. can Tomatoes
1 lg. Red Bell Pepper,
chopped
2 cans Dark Kidney Beans,
drained
3 cloves Garlic, minced
112 T. Cumin
1h T. Salt
1 - 'h T. Chili Powder
112 can Beer
2 Bay Leaves
1'h tsp. Oregano
1 tsp. Cayenne Pepper
'h tsp. Black Pepper
23 oz. V-8 Juice
1 Jalapena
1 T. Brown Sugar

Brown and drain meat. Add remaining ingredients, simmer 2 hours.

JOEY'S STUFFED GREEN
PEPPERS
2 sm. jars Salsa
1 sm. jar Heinz Chili Sauce
3 T. Honey Mustard
6 lg. Green Peppers
11h lb. Ground Chuck
1 med. Onion, chopped
1 c. Minute Rice
2 c. Water
1 c. Cheddar Cheese,
shredded
1 c. Mozzarella Cheese,
shredded

25975-98

Sandy Beverley

Brown Meat and Onions together, drain lat.
Mix all ingredients, except Cheeses, in a
very large bowl. Clean Green Peppers, stuff
with Meat mixture. Bake at 375" lor 45 60 minutes, top with Cheeses and return to
oven until Cheeses are melted and browned.
Servings: 6.
Recipe Note: This recipe is so good, you
can actually taste the individual seasonings in each bite.

69

LASAGNA WITH GOLDEN FLAKY
TOPPING
1 lb. Ground Beef
1/4 c. Onion, chopped or 1
T. Instant Minced Onion
1 (8 oz.) can Tomato Sauce
1 (6 oz.) can Tomato Paste
1 (4 oz.) can Mushrooms,
drained
1 tsp. Dried Basil Leaves
1 tsp. Parsley Flakes
'h tsp. Dried Oregano
Leaves
•;, tsp. Salt (if desired)
•;, tsp. Garlic Salt
% tsp. Pepper
1 c. Cottage Cheese
1 c. Fresh Spinach,
chopped
1 c. (4 oz.) Mozzarella
Cheese, shredded
1 (1 0 oz.) can Refrigerated
Flaky Biscuits
1 T. Dried Parsley Flakes

LUBIA
(Moroccan)
1 lb. Good Beef (Sirloin for
example) cut into bitesized pieces

1 sm. Onion, chopped
'12 tsp. Garlic Powder
112 tsp. Oregano
1 (8 oz.) can Tomato Sauce
1 (6 oz.) can Tomato Paste
Salt to taste
Pepper to taste
4 c. Cooked Rice
4 T. Butter or Margarine

Wendy Higgins

Heat oven to 375°. In a large skillet, brown
Ground Beef and Onion; drain. Add Tomato
Sauce, Tomato Paste, Mushrooms, Basil,
Parsley Flakes, Oregano, Salt, Garlic Salt
and Pepper; mix well. Reduce heat; simmer
15 minutes. In small bowl combine Cottage
Cheese and Spinach; mix well. In ungreased
12 x 8" (2 quart) baking dish, layer half each
of Meat mixture, Cottage Cheese mixture
and Mozzarella Cheese; repeat layers. Separate Biscuit dough into 10 Biscuits. Cut Biscuits into 3 layers; arrange Biscuits over
Cheese layer, overlapping slightly. Sprinkle
with 1 T. Parsley Flakes. Bake at 375' for
25 - 30 minutes or until golden brown. Let
stand 5 minutes before serving. Servings:
5-6

Lynn Hall

Boil Beef and Onion in a little water, until
Beef is very tender. Keep about •;, c. of
water in Beef and add Garlic Powder, Oregano, Tomato Sauce and Paste, Salt and
Pepper. Add more water if necessary to
maintain a stew-like consistency. Cook Rice
separately and fry in the Butter. To serve,
put rice on a plate, sprinkle liberally with
Cinnamon and top with Beef mixture.

Cinnamon

70

25975,98

MEXICAN DINNER

Charlotte Hanson
Jane Pederson's long time friend

1 c. Onion, chopped
2 T. Fat
1 tsp. Salt
1 lb. Ground Beef
'h tsp. Chili Powder
1 T. Worcestershire Sauce
1 can Mushroom Soup
1 c. Water
Batter:
% c. prepared Biscuit Mix
1J, tsp. Salt
1 Egg

Heat oven to 450°. Brown Onion in hot fat.
Add Meat and brown until crumbly. Add Seasonings, Soup and Water. Bring to boiling,
stirring occasionally. Prepare Corn Bread
batter. Mix well, batter ingredients, with a
fork. Pour Corn Bread Batter over Meat in
skillet or casserole dish. Bake 20 minutes.
Servings: 6 - 8.

3/4 c. Cornmeal
3f4 c. Milk

Marie Watson

NO FUSS STEW
2 lbs. Stewing Beef
3-4 stalks Celery, cut into
large pieces
1 med. Onion, chopped
3 Carrots, cut into large
pieces
4 med. Potatoes, chopped
4 or 5 Mushrooms, sliced
1 btl. Chili Sauce plus 1 btl
Water
1 tsp. Dill Weed
Salt to taste
Pepper to taste

25975-98

Put all ingredients in an oven baking dish
(Corning Ware works very well). Bake at
350° for 1 hour, turn oven to 325° for 2 more
hours. Serve with salad. Servings: 6.

Recipe Note: Delicious

71

OVEN STEW
2 lbs. Lean Stew Meat
2 med. Onions, cut in

eights
4 stalks Celery, 1 inch
pieces

4 Carrots, 1 inch pieces (or
1 sm. bag Baby Carrots)
1 (10 -13 oz.) can Tomato
Juice or V-8
1 box Scalloped Potatoes
1 T. Sugar
1 tsp. Salt
'14 tsp. Pepper
112 tsp. Basil
1 c. Hot Water

Heather Menzer

Mix Meat, Onion, Celery, Carrots, Juice,
Seasoning Packet from Scalloped Potatoes
and other Seasonings in a large covered
roasting pan. Cover and bake 2 hours at
325'. Stir in dried Potatoes from box and
Hot Water; cover and bake for 15 minutes.
Stir Stew, cover and continue baking about
30 minutes until potatoes are tender.

PASTA WITH SALMON
12 lb. Salmon Fillet or
Steak, '14 inch thick
Salt to taste
10 oz. Fresh Spinach,
washed and stems
1

removed

2 T. Olive Oil
1 lg. Onion, chopped
1 med. Tomato, chopped
'12 c. Chicken Broth
'12 c. Whipping Cream
Pepper to taste
8 oz. Pasta, Angle Hair or
Linguine
1/4 c. Fresh Dill, chopped

72

Betsy Gam/in

In a large saucepan, bring water to a boil.
Poach or steam Salmon until cooked but still
pink in center (about 7 minutes). Lift from
pan, cool, remove any skin and bones and
flake. Boil or steam Spinach, chop and reserve. In saute pan, heat Oil; add Onion
and cook until soft. Add chopped Tomatoes,
Chicken Broth and Whipping Cream. Bring
to a boil and cook until sauce has reduced
by 'h. Before Pasta is done, add Spinach
and flaked Salmon to Sauce. Serve over
Pasta. Serve with Corva full Flavored Italian
Wine.

25975-98

PEPPER STEAK
3 T. Olive Oil
2 lbs. Top Sirloin, sliced
thin-bit sized pieces
2 cloves Garlic, minced
2 Green Peppers, cut in
strips
1 Red Pepper, cut in strips
1 lg. Onion, cut in strips
1 c. Celery, cut on diagonal
2 c. Water
'h tsp. Ginger
1112 T. Cornstarch
2 tsp. Sugar
3 T. Soy Sauce
2 Tomatoes, peeled and
sliced in wedges

POLYNESIAN PORK
2 lb. Pork Tenderloin, cut
up as for chop suey
2 T. Butter or Margarine
1 (13'12 oz.) can Pineapple
Tid-bits
1
12 c. Russian Dressing,
bottled
1 '12 T. Soy Sauce
1 tsp. Vinegar
'I• tsp. Salt
3
/4 c. Water
2 T. Cornstarch
1 med. Green Pepper,
chopped
1
12 c. Onion, chopped
Chinese Noodles or Hot
Cooked Rice

25975-98

Joyce Gile

Marinate Meat in Teriyaki Sauce for about
2 hours. Heat 1 T. Oil in large frying pan.
Stir-fry Meat in two batches. Remove Meat;
set aside. Heat third T. Oil, add Garlic, Peppers, and Celery. Stir-fry until tender. Add
Onions and continue stir-frying until Onions
are soft. Mix Water, Ginger, Cornstarch,
Sugar and Soy Sauce in a small bowl. Add
to Vegetable mixture. Cook and stir until
thick and bubbly. Pour into a large pan, add
Meat and stir to coat. Keep covered in 300'
oven until serving time. 10 minutes before
serving, add Tomatoes and stir. When serving more than 6 people, prepare one recipe
at a time and add to pan in oven. Over 8
people will require a second pan. Good recipe for large groups. Serve over White Rice.
Allow one cup of cooked rice for each person.

Ferne Smouse
Ken Smouse

Cook Pork in Butter until brown, drain off
fat. Drain and reserve juice from Pineapple.
Reserve the Fruit. Combine juice with Russian Dressing, Soy Sauce, Vinegar and Water which has been mixed with Cornstarch.
Add to Pork, simmer for one hour. Add Water
if needed. Add Green Pepper, Onion and
Pineapple. Simmer about 30 minutes. Serve
over Chinese Noodles or Rice, or serve over
Rice and add a few Noodles on top.

73

RAVIOU, lASAGNA OR
MANICOTTI fiLLING
1 lb. Ricotta, very well
drained, the drier the

better
1 extra lg. Egg
114 - 113 c. Cheese, grated,

quantity depending on
sharpness

c. Fresh Parsley, finely
chopped (leaves only no
stems)
Pepper to taste
Salt to taste (see note
below)

1/,

Break up Ricotta and blend with thoroughly
beaten Eggs, grated Cheese and Parsley,
Pepper and Salt. Stuff cooked Shells, Manicotti or layer on Lasagna. For Ravioli use 1
large tablespoon per each. Dot filling on
large sheet of pasta dough. Lay second
sheet over, cut between mounds. Press
edges with fork to seal. Boil until they rise to
top, drain. Layer with sauce in Bread Crumb
lined casserole pan and bake approximately
10 minutes in 250° oven.
Recipe Note: Be very careful with Salt.
Good Romano or Parmesan is salty. Add
Salt to mixture only after blended and
tasted. For 5 lbs. of Ricotta use 5 Eggs.

SARA'S UNGUINE WITH
BROCCOLI
3 cloves Garlic, minced

'12 c. Olive Oil, divided
1 (1 0 oz.) pkg. Frozen
Broccoli, thawed, or 1 3/4

c. Fresh Cooked Broccoli
1 lb. Linguine, cooked and
drained
1
12 c. Milk
'h c. Parmesan Cheese

74

Mike DeBenedetto

Barbara Goetzelman

Saute Garlic in '14 c. Oil for 3 minutes (use
a large skillet). Add Broccoli, cook and stir
for 5 minutes. Reduce heat and add hot Linguine and remaining 1/4 c. Oil. Toss thoroughly. Mix Cheese and Milk in a small bowl.
Pour over pasta and heat gently over low
heat until Cheese melts. Add Salt and serve
immediately. Servings: 4

25975-98

PEPPER STEAK
3 T. Olive Oil
2 lbs. Top Sirloin, sliced
thin-bit sized pieces
2 cloves Garlic, minced
2 Green Peppers, cut in
strips
1 Red Pepper, cut in strips
1 lg. Onion, cut in strips
1 c. Celery, cut on diagonal
2 c. Water
'12 tsp. Ginger
1 112 T. Cornstarch
2 tsp. Sugar
3 T. Soy Sauce
2 Tomatoes, peeled and
sliced in wedges

POLYNESIAN PORK
2 lb. Pork Tenderloin, cut
up as for chop suey
2 T. Butter or Margarine
1 (13 112 oz.) can Pineapple
Tid-bits
1/2 c. Russian Dressing,
bottled
1'12 T. Soy Sauce
1 tsp. Vinegar
'14 tsp. Salt
3/4 c. Water
2 T. Cornstarch
1 med. Green Pepper,
chopped
1
12 c. Onion, chopped
Chinese Noodles or Hot
Cooked Rice

25975-98

Joyce Gi/e

Marinate Meat in Teriyaki Sauce for about
2 hours. Heat 1 T. Oil in large frying pan.
Stir-fry Meat in two batches. Remove Meat;
set aside. Heat third T. Oil, add Garlic, Peppers, and Celery. Stir-fry until tender. Add
Onions and continue stir-frying until Onions
are soft. Mix Water, Ginger, Cornstarch,
Sugar and Soy Sauce in a small bowl. Add
to Vegetable mixture. Cook and stir until
thick and bubbly. Pour into a large pan, add
Meat and stir to coat. Keep covered in 300°
oven until serving time. 10 minutes before
serving, add Tomatoes and stir. When serving more than 6 people, prepare one recipe
at a time and add to pan in oven. Over 8
people will require a second pan. Good recipe for large groups. Serve over White Rice.
Allow one cup of cooked rice for each person.

Ferne Smouse
Ken Smouse

Cook Pork in Butter until brown, drain off
fat. Drain and reserve juice from Pineapple.
Reserve the Fruit. Combine juice with Russian Dressing, Soy Sauce, Vinegar and Water which has been mixed with Cornstarch.
Add to Pork, simmer for one hour. Add Water
if needed. Add Green Pepper, Onion and
Pineapple. Simmer about 30 minutes. Serve
over Chinese Noodles or Rice, or serve over
Rice and add a few Noodles on top.

73

RAVIOLI, lASAGNA OR
MANICOTTI FILLING
1 lb. Ricotta, very well
drained, the drier the

better
1 extra lg. Egg
1/4 ~ 1J3 c. Cheese, grated,
quantity depending on
sharpness

13 c. Fresh Parsley, finely
chopped (leaves only no
stems)
Pepper to taste
Salt to taste (see note
below)
1

Break up Ricotta and blend with thoroughly
beaten Eggs, grated Cheese and Parsley,
Pepper and Salt. Stuff cooked Shells, Manicotti or layer on Lasagna. For Ravioli use 1
large tablespoon per each. Dot filling on
large sheet of pasta dough. Lay second
sheet over, cut between mounds. Press
edges with fork to seal. Boil until they rise to
top, drain. Layer with sauce in Bread Crumb
lined casserole pan and bake approximately
10 minutes in 250° oven.
Recipe Note: Be very careful with Salt.
Good Romano or Parmesan is salty. Add
Salt to mixture only after blended and
tasted. For 5 lbs. of Ricotta use 5 Eggs.

SARA'S LINGUINE WITH
BROCCOLI
3 cloves Garlic, minced
1/2

c. Olive Oil, divided
1 (1 0 oz.) pkg. Frozen
Broccoli, thawed, or 13/4

c. Fresh Cooked Broccoli
1 lb. Linguine, cooked and
drained
1/2 c. Milk
1
12 c. Parmesan Cheese

74

Mike DeBenedetto

Barbara Goetzelman

Saute Garlic in '14 c. Oil for 3 minutes (use
a large skillet). Add Broccoli, cook and stir
for 5 minutes. Reduce heat and add hot Linguine and remaining '14 c. Oil. Toss thoroughly. Mix Cheese and Milk in a small bowl.
Pour over pasta and heat gently over low
heat until Cheese melts. Add Salt and serve
immediately. Servings: 4

25975-98

SAUCY CHICKEN AND
NOODLES
4 skinleSS 1 boneless

Chicken Breast halves
1/3

c. Milk

1 (10'1< oz.) can Campbell"s
Condensed Cream of
Chicken Soup
3 c. hot cooked med. Egg
Noodles (3 c. dry)

SIMPLE SPINACH
LASAGNE
1 lb. Ricotta or Small Curd
Cottage Cheese
1'12 c. Mozzarella Cheese,
shredded, divided
1 Egg
1 (10 oz.) pkg. Frozen
Chopped Spinach (I use 5
oz. - you may want more)
1 tsp. Salt
'I' tsp. Pepper
'I< tsp. Oregano
1 (32 oz.) jar Spaghetti
Sauce
1 (8 oz.) pkg. Lasagne
Noodles, uncooked
1 c. Water
'h lb. Ground Beef
(optional)

25975-98

Sandy Beverley

In 9-inch pie plate, arrange Chicken. In small
bowls, combine Soup and Milk. Pour over
Chicken. Bake at 400' for 35 minutes or
until Chicken is no longer pink. Stir Sauce
before serving. Serve Sauce over Chicken
and Noodles.
Recipe Note: Good and Easy.

Linda C. Farrell

In large bowl, mix Spaghetti Sauce, Ricotta,
1 c. Mozzarella, Egg, Spinach, Salt, Oregano and Pepper. In greased 9 x 13-inch pan
pour 1 c. Sauce mixture. Then layer: uncooked Noodles, '12 of the remaining Sauce,
uncooked Noodles and the remaining
Sauce. Top with remaining Cheese. Pour
Water around Sauce in pan. Lightly tent the
pan with foil. Bake at 350° for 1 hour 15
minutes. Let stand 15 minutes before serving.

75

SUM JIM CHILI
1 lb. Lean Ground Beef
112 c. Onion, chopped
2 c. (3 - 4 stalks) Celery,
sliced
112

c. Green Pepper,

chopped
'12 tsp. Garlic Salt
1% c. (15 oz.) Kidney

Cheryl Collins

Brown Meat and Onion in Dutch oven or
large fry pan, drain lat. Add remaining ingredients. Simmer, covered, 1 - 2 hours. Remove Bay Leal; serve hot. Servings: 8, 1
c. servings. 156 Calories each. Freezes well.

Beans, undrained

4 c. (2 lbs. canned)
Tomatoes, undrained,

1 1/ , - 2 112 tsp. Salt
1
12 - 1 T. Chili Powder
1 Bay Leaf

STEAK CANTONESE
1'12 lbs. Boneless Beef
Round Steak
2 T. Vegetable Oil
2 lg. Tomatoes, coarsely
chopped
2 med. Green Peppers, cut
in strips

1f< c. Soy Sauce
'12 tsp. Garlic Salt
112 tsp. Pepper
112 tsp. Ground Ginger
1 T. Cornstarch
1/4

Charlotte Hanson
Jane Pederson's long time friend

Slice Meat in thin strips, diagonally, across
the grain. Brown Steak in Oil on all sides,
over high heat. Reduce heat. Stir in Tomatoes, Green Peppers, Soy Sauce and Seasonings. Cover and simmer 10 minutes.
Blend Cornstarch and Water. Stir into Meat
mixture. Add Bouillon Cube. Cook and stir
until mixture thickens and Bouillon Cube dissolves. Cover and simmer 10 minutes
longer. Serve on bed of Rice. Servings: 6,
378 calories each.

c. Water

1 Beef Bouillon Cube
3 c. Hot Cooked Rice
(cooked in Beef Broth or
Bouillon)

76

25975-98

STROMBOLI
1 lb. Ground Beef
1 T. Onion
112 c. Tomato Sauce
'/2 c. Ketchup
2 T. Parmesan Cheese
1 lb. Sliced Mozzarella
'12 tsp. Garlic Powder
'I• tsp. Fennel
'12 tsp. Ground Oregano
1 lg. loaf of French Bread

STUFFED CABBAGE
2 c. White Rice
3 c. Water
2 lbs. Ground Beef
1 lb. Ground Pork
1 lg. Onion, chopped
1 lg. head Green Cabbage
Italian Seasonings
Salt to taste
Pepper to taste
Beef Bouillon Cube
'12 stick Butter

25975"98

Lynda Hofeldt

Combine all ingredients, except Bread and
Cheese. Cut 1" top off of the French Bread
and remove inside of loaf. Line inside with
Mozzarella Cheese slices, (like canoe). Fill
the loaf with the meat mixture. Wrap in foil,
bake at 375" for 20 minutes (40 minutes if
loaf has been refrigerated). Slice to serve.
Recipe Note: I have been teaching foods
for 27 years, this is an all time favorite,
messy but delicious - "bachelor foods"
favorite.

Anna Cichonski

Cook Rice per package directions, 2 c. Rice
to 3 c. Water. Saute Onion in Butter, add
Ground Beef and Ground Pork, cook until
brown and crumbly. Cool. Combine Rice,
Meat and Seasonings. Set aside. Cook
whole head of Cabbage in salted Water.
Peel off leaves as they get soft. Put Meat
Mixture in Cabbage leaf and roll tightly.
Place seam side down in large casserole
dish. Dissolve Bouillon Cube in hot Water,
pour over Cabbage Rolls, dot with Butter.
Bake for 1 - 1 112 hours at 350°.

77

STUFFED CHICKEN
BREASTS
6 Boneless, Skinless
Chicken Breasts
1 pkg. Frozen Chopped
Spinach, thawed and
drained
1 c. Swiss Cheese,
shredded
1
12 c. Onion, chopped
1
12 c. Dry Bread Crumbs
1 Egg
Salt to taste
Pepper to taste
1
/4 c. Butter, melted
2 T. Lemon Juice
1 tsp. Parsley

Heather Menzer

Lightly saute Onion. Combine Spinach,
Cheese, Onion, Bread Crumbs, Egg, Salt
and Pepper. Cut each Chicken Breast to
form a pocket. Stuff Spinach mixture into
pocket of each Chicken Breast. Place in baking dish, drizzle with mixture of Butter,
Lemon Juice and Parsley. Cover and bake
45 minutes at 350". Uncover and bake 15
minutes more.

SUSAN AND JON'S BRIDAL
SHOWER CHICKEN WITH
RICE
4 Chicken Breasts
1 can Mushroom Soup
1
/4 c. Mayonnaise
1f, c. Vermouth (or White
Wine)
1
12 c. Parmesan Cheese
1 c. ('12 pt.) Sour Cream
Cooked Rice

78

Lynda Hofeldt

Heat Soup, Mayonnaise and Vermouth to
boiling. Remove from heat and stir in Parmesan Cheese and Sour Cream. Pour this
sauce over the Chicken pieces. Bake at
350° for 30 minutes. Serve over Rice.

25975-98

SWEET - AND - SOUR
CHICKEN
2 T. Cornstarch
2 T. Brown Sugar
Substitute
1'12 tsp. low sodium
Worcestershire Sauce
% tsp. Ground Ginger
'I• tsp. Garlic Powder
1 1/2 c. unsweetened
Pineapple Juice
1;4 c. low sodium Soy
Sauce
'!. c. White Wine Vinegar
1
/4 c. reduced-calorie
Ketchup
Vegetable Cooking Spray
1112 lb. skinned, boned
Chicken Breast, cut into
1112 n pieces
1
12 c. Sweet Red Pepper,
sliced
1
/2 c. Green Pepper, sliced
1
/2 c. Yellow Pepper, sliced
3 c. cooked Rice (cooked
without salt or fat)

25975-98

Nancy Zitkus

Combine first 9 ingredients in a medium
bowl; stir well. Coat a large Nonstick skillet
with Cooking Spray; place over medium high
heat until hot. Add Chicken and cook 5 minutes or until browned. Add Peppers and cook
2 minutes. Gradually stir in Cornstarch mixture. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Serve over Rice. Servings: 6. Calories: 294
Recipe Note: Good for diabetics, exchanges per serving: 3 very lean meat, 2
starch and 1 vegetable

79

TASTY TURKEY
ENSEMBlE
2 packets (40) Salted
Crackers
1
12 c. Butter
'h c. Green Pepper, diced
'12 c. Celery, diced
'h c. Onion, finely chopped
2 c. Turkey, cooked and
diced
1 tsp. Salt
Dash Pepper
6 Eggs, beaten
1 c. American Cheese,

shredded
3 c. Milk

Charlotte Hanson
Jane Pederson's long time friend

Reserve 8 double or 16 single crackers.
Coarsely crush the remaining Crackers and
toss lightly with 6 T. melted Butter. Cook
Green Pepper, Celery, and Onion in remaining 2 T. Butter until tender. Add with
Turkey and Seasoning to the crushed Crackers, mixing lightly. Place in a 9-inch square
baking dish. Pour half of the combined Eggs
and Milk over all. Let stand for 10 minutes.
Sprinkle with Cheese. Arrange reserved
Crackers over top. Pour remaining Egg and
Milk mixture over Crackers. Cover and refrigerate for at least one hour. Bake at 325'
for 1 hour or until set. Let stand 10 - 15
minutes before serving.
Recipe Note: Can use Mushroom Soup
with added Mushrooms over top and slivered Almonds.

VEGETABlE STUffED
PEPPERS
8 Green or Red Peppers,
chop usable part of tops)
1 Onion, chopped
2 stalks Celery, chopped
small
1 lb. Ground Beef
4 med. Fresh Tomatoes,
chopped
1 1/2 c. Fresh or Frozen
Corn (I use frozen)
1 tsp. Salt
Dash of Pepper
1 T. Soy Sauce
1 tsp. MSG (optional)

80

Gloria Hermetet

Remove tops of Peppers. Remove seeds
and rinse. Parboil Peppers about 5 minutes.
(I put them is a deep casserole upside down
and add 1/4 c. Water, cover and microwave
until slightly tender.) Place drained Peppers
right side up in a deep casserole. Salt insides lightly. In a large deep skillet, brown
Meat and Onion. Add other ingredients and
Seasonings, simmer about 10 minutes. Fill
Peppers. Put extra filling around them.
Cover and bake on high in microwave 10
minutes or 350" oven for 45 minutes.

25975-98

Casseroles
AUTUMN BUTTERNUT
CASSEROLE
3 c. Butternut Squash,
cooked and mashed
1/4

c. Butter

1 T. Brown Sugar
•;, tsp. Salt
Dash of White Pepper
1 112 T. Butter
6 c. (approximately 2 lbs.)
Jonathan Apples, cored,
unpared and sliced
'!. c. Granulated Sugar
1 112 c. Corn Flakes,
coarsely crushed
'h c. Pecans, chopped
'h c. Brown Sugar
2 T. Butter, melted

Season Squash with •;, c. Butter, 1 T. Brown
Sugar, Salt and Pepper. Heat 1 1/, T. Butter
in skillet. Add sliced Apples and sprinkle with
Granulated Sugar. Cover and Simmer over
medium heat until barely tender (5 minutes).
Put in 3 quart casserole and spoon Squash
evenly over Apples. Mix Corn Flakes with
Pecans, Brown Sugar and 2 T. Melted Butter. Sprinkle over Squash. Bake 350° 15 20 minutes. Servings: 8

Recipe Note: Yummy

CARROT CASSEROLE
12 Carrots, sliced
1/4

c. Margarine
1 sm. Onion, diced
1/4 c. Flour

1 tsp. Salt
'!. tsp. Dry Mustard
2 c. Milk
% tsp. Pepper
'!. tsp. Celery Salt
'h lb. Velveeta Cheese,
cubed
3 c. (4 slices cubed)
Buttered Bread Crumbs

25975-98

Mary Strike

Carol Mapfethorpe

Cook Carrots until soft. Saute Onion in Margarine and add all Seasonings, stirring until
thick. Add Milk and Cheese, in that order,
until melted as sauce. Put Carrots in buttered casserole and add Cheese Sauce. Top
with Buttered Bread Crumbs. Bake 25 minutes at 325° or 350° until crumbs are
browned.

81

CASSEROLE LASAGNA
1 lb. Butter or Margarine
2 bricks Cream Cheese
Lots of Garlic Powder &
other Italian Seasonings
2 - 3 boxes Frozen
Spinach, thawed and
drained
2 - 3 pkgs. Cooked Egg
Noodles
2 jars Spaghetti Sauce
Mozzarella Cheese, grated

CELERY CASSEROLE
2 c. Celery, diced
1 can Water Chestnuts,

drained and sliced
1 can Cream of Mushroom
Soup
1 roll Ritz Crackers Crumbs
1 sm. pkg. Slivered
Almonds
1 stick Margarine

CHEESEBURGER PIE
1 lb. Lean Ground Beef, or
Sirloin or Turkey
1 (9 inch) Unbaked Deep
Pie Shell
1 sm. Onion, minced
4 lg. Eggs, or Egg Beaters
'h c. Evaporated Milk, or
Skim Milk
1 tsp. Salt
'!, tsp. Pepper
1/, lb. Lowfat Cheddar
Cheese, shredded

82

Marianne Shymanik

Melt Margarine and Cream Cheese together
stirring with wire whisk to avoid lumps, season with Garlic Powder and Seasonings to
taste. Add Milk to thin; mix in Spinach, then
Noodles; pour into deep baking dish. Top
with Spaghetti Sauce, sprinkle with grated
Mozzarella. Bake 15 - 20 minutes at 350°.
Servings: approximately 15 adults, may be
halved or doubled.
Recipe Note: Hope you enjoy it!

Sylvia Olson

Boil Celery in salt water for 7 minutes. Drain.
Combine Celery, Water Chestnuts and
Soup. Put in a baking dish and cover with
Cracker Crumbs and Almonds. Melt Margarine and pour over all. Bake at 350" for 25
minutes.

Jane Swanson

Brown Meat Drain fat and rinse Meat in a
colander or something similar. Place Meat
in Pie Shell. Saute Onion in a small pan
using Non-Stick Cooking Spray. Beat next
4 ingredients and add Onion. Sprinkle 1/2 of
the Cheese on Meat and pour in Egg Mixture. Sprinkle remaining Cheese on top and
bake in 400° oven for 25 minutes.

25975-98

CHICKEN OR TURKEY
CASSEROlE
4 c. Chicken, diced
1 pkg. Creamettes,
uncooked
2 cans Cream of
Mushroom Soup
4 Eggs, hard-boiled and
sliced
'12 lb. Velveeta Cheese,
diced
2 c. Liquid, part Broth and
part Milk

Diane Lawrence

Mix all ingredients together. Refrigerate
overnight. Bake 1'12 hours at 325" and for
15 minutes at 3500. Before it has finished
baking, sprinkle with Paprika, Corn Flakes
or Bread Crumbs. Let set for 10 minutes
before serving, this improves the flavor.
Recipe Note: You can add a small jar of
Mushrooms if you like. Good with a salad
and hot rolls.

CORN BREAD CASSEROLE

Jane Pederson
from St. Mark's Lutheran Church, Lindenhurst

1 can Cream Style Corn
1 can Whole Kernel Corn,
drained
1 box Jiffy Corn Bread Mix
2 Eggs, beaten
1 c. Sour Cream
1 stick Margarine, melted

Mix all ingredients together. Put in a greased
9 x 13-inch pan. Bake 50 - 60 minutes at
350'. Cut in squares to serve. Good cold
too, as a leftover, and may be reheated in microwave.

Recipe Note: This recipe has been a favorite at the Lenten Luncheons for the
past two years.

DELICIOUS HOT DISH
12 slices Bread, cubed
(reserve some for top)
2 c. Ham or Spam, cubed
Grated Cheese
Grated Onion
4 Eggs
3 c. Milk
'12 tsp. Salt
Mushroom Soup

25975,98

Charlotte Hanson
Jane Pederson's long time friend

Spread layer of Bread Crumbs in a 9 x
13-inch pan. Cover with Grated Cheese,
Onion over that and Ham or Spam on top.
Beat Eggs, add Milk and Salt and pour over
the mixtures. Put leftover Bread in a frying
pan and brown with Butter, put over top of
dish and bake 1'12 hours at 300°. Serve in
squares with Mushroom Soup thinned with
a little Milk for sauce. Servings: 6 - 8

83

DYNASTY CASSEROLE
1 (8 oz.) can Water
Chestnuts, sliced
1 (3 oz.) can Chow Mein
Noodles
1 Carrot, sliced
1 can Bean Sprouts,

drained
1 can Cream of Mushroom
Soup
1 c. Half and Half
1 c. Celery, chopped, cut
on diagonal
Dash of Hot Pepper Sauce
Dash of Black Pepper
2 T. Soy Sauce
11h c. Cooked Chicken,
chunks of strips

Mary Strike

Preheat oven. Set aside '12 c. Chow Mein
Noodles. Mix all other ingredients, except
rice, in large buttered casserole or long baking dish. Bake uncovered about 30 minutes
at 350°. Sprinkle remaining Chow Mein
Noodles on top and bake 10 minutes longer.
Serve over Hot Cooked Rice. Pass Soy
Sauce at the table. Servings: 4 - 6

1/4 c. Green Onion, minced
% c. Cashews, chopped
Hot Cooked Rice

ENCHILADA CASSEROLE
11h lbs. Ground Beef
1 sm. Onion, chopped
1 clove Garlic~ minced
1112 c. Picante Sauce
1 (1 0 oz.) pkg. Frozen and
Chopped Spinach, thawed
and squeezed dry
1 (8 oz.) can Tomato Sauce
2 med. Tomatoes, chopped
1 lg. Red or Green Bell
Pepper, diced
1 T. Lime Juice
1'h tsp. Salt
12 Corn Tortillas
1 c. Sour Cream
% c. (3 oz.) Monterey Jack
Cheese, shredded
% c. Cheddar Cheese,
shredded
'h c. Black Olives, sliced
Lettuce, shredded

84

Lynda Hofeldt

Brown Meat, Onion and Garlic. Add Picante
Sauce, Spinach, Tomato Sauce, Tomatoes,
Pepper, Lime Juice and Salt. Simmer, uncovered, 15 minutes, stirring occasionally.
Arrange 6 Tortillas on bottom and up sides
of lightly greased 9 x 13 x 2-inch baking dish,
overlapping as necessary. Top with half of
Meat mixture. Arrange remaining Tortillas
overlapping as necessary. Spread Sour
Cream evenly over Tortillas. Top with remaining Meat mixture. Bake in a 350° oven
for 30 minutes. Remove from oven; sprinkle
with Cheeses. Let stand 10 minutes; cut into
squares. Servings: 8

25975-98

HOT CHICKEN CRUNCH
3 c. Chicken, diced, cooked
1 (1 0% oz.) Cream of
Chicken Soup
2 c. Celery, chopped
112 c. Almonds
1/4
3/4

c. Pimento
c. Mayonnaise

2 T. Lemon Juice
3 T. Onion, chopped
1 tsp. Salt
% tsp. Pepper
3 Hard-boiled Eggs

Lynda Hofeldt

Preheat overto 450". Use an ungreased 9 x
12-inch casserole. Combine all ingredients,
except Eggs, Cheese and Potato Chips.
Pour into casserole. Top with last three ingredients. Bake, uncovered, for 15 minutes.
Reduce heat to 350° and bake 25 minutes
longer.

1f2 c. American Cheese,

grated
2 c. Potato Chips, crushed

IRISH POTATO
CASSEROLE
8 - 10 med. Potatoes,
peeled
1 (8 oz.) pkg. Cream
Cheese, softened
1 (8 oz.) ctn. Sour Cream
112 c. Butter or Margarine,
melted
1/4 c. Chives, chopped
1 clove Garlic, minced

2 tsp. Salt
Paprika

Linco Family

Cook Potatoes in boiling water about 30 minutes or until tender. Drain Potatoes, and
mash. Beat Cream Cheese with a electric
mixer until smooth. Add Potatoes and remaining ingredients except Paprika; beat
just until combined. Spoon mixture into a
lightly buttered 2-quart casserole; sprinkle
with Paprika. Cover and refrigerate overnight. Remove from refrigerator 15 minutes
before baking. Uncover and bake at 350°
for 30 minutes or until thoroughly heated.
Servings: 8 - 10

Recipe Note: The only way our cousinin-law's Grandma would give us this recipe is if Bob promised a dance with her
at our cousin's wedding! It has been our
potato dish at almost every Thanksgiving, Christmas and Easter dinner since
1984! Enjoy, from the Linco Family.

25975-98

85

KRAUT CASSEROLE
1 lb. Ground Beef
1 med. Onion, chopped
2 c. Saur Kraut
2 T. Butter
1 c. Instant Rice
'!' c. Milk
1 Egg, beaten
1 c. Sour Cream

MACARONI-CHEESE
DELUXE
1% c. Uncooked Elbow
Macaroni

2 c. Small Curd, CreamStyle Cottage Cheese
1 c. Dairy Sour Cream
1 Egg, slightly beaten
% tsp. Salt
Dash Pepper
3 c. American or Old
English Cheese, shredded
'h c. Milk
Paprika

86

Mary Strike

Brown Meat and Onion. Heat Kraut and Butter. Fill greased in 1'lz quart casserole with
alternate layers of Meat, Kraut and Rice. Mix
Milk, Egg and Sour Cream. Pour over top.
Bake 350" for 30 - 35 minutes.

Charlotte Hanson
Jane Pederson's long time friend

Cook Macaroni, drain well. Combine Cottage Cheese, Sour Cream, Egg, Salt and
Pepper. Add shredded Cheese and Milk, mix
well. Stir in cooked Macaroni. Turn into a
greased 9 x 9 x 2-inch baking dish or 2-qt.
casserole. Sprinkle with Paprika. Bake at
350' for 45 minutes. Serve while piping hot.
Servings: 6 - 8

25975·98

OVERNITE CHICKEN
CASSEROLE

Mary Strike

2% c. cooked Chicken,
diced
2 c. uncooked Elbow
Macaroni
1 can Cream of Mushroom
Soup
1 can Cream of Chicken
Soup
1 soup can Chicken Broth
'h lb. Velveeta Cheese,
cubed
% tsp. Pepper
1 sm. Onion, chopped
'h c. Celery, chopped
%c. Milk
1 c. Bread Crumbs

Mix all ingredients together, except Bread
Crumbs, put in 9 x 13-inch pan. Refrigerate,
covered, overnite. Sprinkle Buttered Bread
Crumbs over top before baking. Bake 350°
1 - 1'12 hours. Remove from oven and let
stand 5 - 10 minutes before serving. Servings: 8 - 10 People

PIZZA CASSEROLE

Heather Menzer

2 c. Rotini Pasta
'Is c. Milk
1 lb. Ground Beef
1 {15 oz.) jar Pizza Sauce
2 c. Mozzarella Cheese,
shredded

25975-98

Brown Ground Beef, drain, mix with Pizza
Sauce. Cook and drain Rotini, stir with Milk.
Layer in baking dish: Meat Sauce, Rotini
and Cheese; repeat. Bake at 350° for 40
minutes, uncovered.

87

REUBEN CASSEROLE
1 can Sauerkraut, drained
2 med. Tomatoes, sliced

2 T. Thousand Island
Dressing
2 T. Butter
8 oz. Sliced Corn Beef,
shredded
2 c. (8 oz.) Swiss Cheese,
shredded
1 can Prepared Biscuits,

Flaky or Buttermilk
2 Crisp Rye Crackers,
crushed
'I• tsp. Caraway Seed

Charlotte Hanson
Jane Pederson's long time friend

Spread Sauerkraut in 8 x 12-inch baking
dish. Layer with Tomato Slices. Dot with Butter and Dressing. Cover with Corned Beef.
Sprinkle with Cheese. Bake at 425' for 15
minutes. Remove from oven. Separate Prepared Biscuits into layers and overlap in
three rows on top of casserole or cover with
drop Biscuits. Sprinkle with Cracker Crumbs
and Caraway Seed. Bake at 425° for 15
minutes or until Biscuits are golden brown.
Servings: 4

Recipe Note: The CowBelles developed
this goody.

Mary Strike

RICE fOR fOUR
1 c. Rice (Not Minute)
2 c. Beef Consomme
(Campbell's)
1 stick Butter
1 c. Mushrooms, canned

Melt Butter in casserole dish. Add all other
ingredients and stir slightly. Bake uncovered
for 1 hour at 350".

SCALLOPED PINEAPPLE
1 (20 oz.) can Pineapple
Chunks, drained reserving
Juice

2 handfuls Miniature
Marshmallows
1 c. Cheddar Cheese,
cubes
4 T. Butter, melted
3 slices Bread, cut in

Sylvia Olson

Stir Bread into melted Butter: set aside. In
a small saucepan combine Sugar, Flour,
Butter and reserved Pineapple Juice. Bring
to boil and cook until thick. In a small casserole place Pineapple, Marshmallow and
Cheese. Add Buttered Bread cubes. Pour
hot syrup over all. Bake at 350° for 25 - 30
minutes. Servings: 6 Freezes well.

cubes
'h c. Sugar
2 T. Flour
3 T. Butter

88

25975·98

SCALLOPED PINEAPPLE
1 lb. loaf White Bread,
cubed and dried
1 stick Butter, melted
1 (20 oz.) can Crushed
Pineapple
1 c. Sugar

Mix all ingredients together. Bake at 350"
for 45 minutes.

SEAFOOD CASSEROLE
'h lb. Cooked Shrimp

1f, lb. Crab Meat or Crab
Blend
1 (7 oz.) can Tuna or
Salmon
2 T. Butter
2 T. Flour
2 c. Milk
'I• c. Onion, finely chopped
1 T. Worcestershire Sauce
1 (4 oz.) can Mushrooms
1 c. Small Pasta Shells,
cooked and drained
'I• c. Cheddar Cheese,
shredded
1/4 c. Butter, melted
1h c. Corn Flake Crumbs

SEAFOOD HOT DISH
2 cans Shrimp, washed
2 cans Crabmeat
1 jar Pimiento

1;, Green Pepper
1 tsp. Worcestershire
Sauce
1 c. Cashew Nuts
%c. Milk
2 cans Mushroom Soup
2 c. Celery, diced
'h c. Miracle Whip
Onion to taste
1 sm. pkg. Chow Mein
Noodles
25975-98

Carole Anderson

Heather Menzer

Melt 2 T. Butter in a saucepan, stir in Flour
and Milk to make a White Sauce. Mix White
Sauce, Shrimp, Crab, Tuna, Onion, Worcestershire Sauce, Mushrooms, cooked Pasta
Shells and Cheese. Turn into buttered casserole dish. Mix melted Butter and Corn
Flake Crumbs; sprinkle over casserole.
cover and bake 30 minutes at 350°, uncover
and bake 15 minutes.

Charlotte Hanson
Jane Pederson's long time friend

Combine all the ingredients, except for the
Noodles. Just before baking, add the Noodles and bake for 1 hour at 350° (no more).
Use a 2-quart baking dish. Servings: 8

89

SHEPARD'S PIE
1 lb. Ground Beef
1 sm. Onion, chopped
1 Beef Bouillon Cube
'12 c. Hot Water
'h c. Catsup
4 servings Instant Mashed
Potatoes, prepared
1 c. (or more) Cooked
Vegetables; Carrots,

Heather Menzer

Dissolve Beef Bouillon in Hot Water. Brown
Ground Beef with Onion, drain. Mix Ground
Beef, dissolved Bouillon and Catsup; spoon
into pie plate or baking dish. Layer rest of
ingredients: Vegetables, Potatoes and
Cheese. Bake 30 minutes at 350°, uncovered.

Green Beans or mixed

'12 c. Cheddar Cheese,
shredded

SPINACH AND ARTICHOKE
CASSEROLE
2 cans Artichoke Hearts,
drained
3 (10 oz.) pkgs. Frozen
Spinach, defrosted
112 lb. Cream Cheese,
softened
2 T. Mayonnaise

4 T. Butter, softened or
Olive Oil
6T. Milk
Pepper to taste
113 c. Parmesan or Romano
Cheese, grated

90

Heidi Gilday

Place Artichokes on bottom of 3-quart casserole. Squeeze moisture from Spinach and
layer it on top of the Artichokes. With electric
mixer, blend Cream Cheese, Mayonnaise,
and Butter or Olive Oil until fluffy. Gradually
beat in Milk and spread over top of Spinach.
Sprinkle with Pepper and grated Cheese.
Bake at 375° lor 40 minutes or until top is
golden brown.
Recipe Note: Easy but special side dish.

25975-98

SQUASH CASSEROLE
2 c. Squash, cooked and
drained (Zucchini and/or
Yellow)
1 c. Sour Cream
1 can Cream of Chicken
Soup
1 sm. Onion, grated
1 sm. Carrot, grated

Cathy Slichenmyer

Mix first six ingredients plus Salt and Pepper.
Melt Butter, add Dressing Mix and mix well.
Put '12 crumb mixture on bottom of buttered
casserole. Add Squash mixture and top with
remaining crumbs. Bake at 350° for 30 minutes.

1 can Water Chestnuts,

drained and sliced
1 pkg. Pepperidge Farm
Herb Dressing
1% sticks Butter, melted
Salt to taste
Pepper to taste

SWEET POTATO
CASSEROLE
3 c. Sweet Potatoes,
cooked and mashed
1 c. Sugar
2 Eggs
1 tsp. Vanilla
'12 c. Butter
%c. Milk
Topping:
1 c. Brown Sugar, packed
1/3 c. Flour
1/3

Betsy Gam/in

Mix first six ingredients (Sweet Potatoes
through Milk) together, and pour into a
greased casserole. Mix Topping ingredients
(Brown Sugar through Pecans) together,
and sprinkle over Potato Mixture. Bake at
350° for 30 minutes.

c. Butter

1 c. Pecans, chopped

25975"98

91

TUNA CASSEROLE

Charlotte Hanson
Jane Pederson's long time friend

1 can Cream of Mushroom
Soup
'h c. Miracle Whip Salad
Dressing
1
12 c. Milk
1 (10 oz.) pkg. Frozen Peas,
cooked and drained
2 (7 oz.) cans Tuna,
drained and flaked
2 c. Macaroni, cooked
2 T. Onion, chopped
Crushed Saltines for
topping
Salt to taste
Pepper to taste

Combine Soup with Miracle Whip and Milk;
stir in Peas, Tuna, Macaroni, Onion, Salt
and Pepper. Mix lightly. Place in 1'/' quart
casserole. Sprinkle with crushed Saltines
(about 4). Bake at 350" for 30 minutes. Servings: 6

Recipe Note: I also cube 4 slices of Velveeta Cheese and mix it in. I always like
additional Cheese.

ZUCCHINI CASSEROLE
3 med. Zucchini, slice into
1
12 inch rounds
112 Onion~ sliced
3 Tomatoes, slice
'h c. Dry Bread Crumbs
2 T. Brown Sugar
1 lb. Ground Beef, browned
and drained
1 c. Cheddar Cheese,
shredded
Salt to taste
Pepper to taste
1 T. Butter

Heather Menzer

Place half of squash in a large buttered baking dish. Layer rest of ingredients in order
given, add Salt and Pepper to taste, reserve
Butter for topping. Top with remaining
squash, dot with Butter. Cover loosely with
foil, bake 45 minutes at 350°. Remove foil,
continue to bake 45 minutes more.

Recipe Favorites

92

25975-98

Helpful Hints
Use little oil when preparing sauces and marinades for red meats.
Fat from the meat will render out during cooking and will provide
plenty of flavor. Certain meats, like ribs, pot roast, sausage and oth·
ers, can be parboiled before grilling to reduce the fat content.
When shopping for red meats, buy the leanest cuts you can lind.
Fat will show up as an opaque white coating, or can also run through
the meat fibers, as marbling. Although most of the fat (the white
coating) can be trimmed away, there isn't much that can be done
about the marbling. Stay away from well marbled cuts of meat.
Home from work late with no time for marinating meat? Pound meat
lightly with a mallet or rolling pin, pierce with a fork, sprinkle
with meat tenderizer and add marinade. Refrigerate !or about 20
minutes and you'll have succulent, tender meat
Marinating is a cinch if you use a plastic bag. The meat stays in the
marinade and it's easy to turn and rearrange. Cleanup is easy; just
toss the bag.
It's easier to

slice meat if it's oartiallv frozen.

Tomatoes added to roasts will help to naturally tenderize them.
Tomatoes contain an acid that works well to break down meats.
Whenever possible, cut meats across the
to eat and have a better appearance.

they will be easier

When frying meat, sprinkle paprika over it to turn it golden brown.
Thaw all meats in the refrigerator for maximum safety.
Refrigerate poultry promptly alter purchasing. Keep it in the coldest
sectton of your refrigerator for up to two days_ Freeze poultry for
!anger storage. Never leave ooultrv at room
than two hours.

,,
"

microwaving skinned chicken, cover the
wrap to keep the chicken moist

rubbed on fish before
and heio rnaintain a ocod color_
~r:;=dinn

dish with

wii! enhance the flavor

a fish is easier it vineoar is rutJbed on the scales tirsL

Meat, Poultry & Seafood
Meat
"CHICKEN UCKIN GOOD"
PORK CHOPS
6 - 8 lean Pork Chops, 1
inch thick
112 c. Flour
1 T. Salt
1 •;, tsp. Dry Mustard
•;, tsp. Garlic Powder
2 T. Oil
1 (1 0 oz.) can Chicken and
Rice Soup

Mix Flour and dry ingredients. Coat Pork
Chops and brown in Oil in large skillet. Put
browned Chops in crock pot. Add Soup,
cover and cook on low 6 - 8 hours, or on
high 3'12 hours.

APPLESAUCE MEAT BALLS
1 Egg

•;, c. Milk
1 112 c. Seasoned Croutons
1'12 lbs. Ground Beef
'h c. Applesauce
3 T. Onion, chopped
1'12 tsp. Salt
'Is tsp. Pepper
1 can Golden Mushroom
Soup (see note for other
soup substitutions)
112 c. Water1 to mix with
Soup

25975-98

Mary Strike

Charlotte Hanson
Jane Pederson's long time friend

Beat Egg, add Milk and Croutons. Soak until
soft. Beat mixture until smooth and fluffy.
Add Ground Beef, Applesauce, Onion and
Seasonings. Mix well. Shape into rather
small Meat Balls and place in a 9 x 13-inch
baking pan. Combine Soup and Water. Pour
over Meat Balls. Bake 45 minutes to 1 hour
at about 350°. Stir once or twice during baking period.

Recipe Note: The flavor is delicious. May
substitute Tomato, Celery or Regular
Mushroom Soup.

93

BARBECUED POT ROAST ON
THE GRILL

Heidi Gilday

(A One Pan Meal)
Pot Roast
Garlic Powder to taste
Salt to taste
Pepper to taste
Onion, chopped
Green Pepper, chopped
Barbecue Sauce
Potatoes
Carrots

Brown both sides of Pot Roast on grill. Place
in a 9 x 13-inch pan and sprinkle with Garlic
Powder, Salt and Pepper. Cover Meat with
a layer of Onion and Green Pepper. Pour
Barbecue Sauce over all and cover pan with
foil. Cook for about 3 hours on grill (or oven).
Add Potatoes and Carrots to pan 1 hour
before Meat is done.

BEEF BURGANDY

Arlene Barber

3 lb. Beef Cubes, Rump
Roast or Stew Meat
2 cans Golden Mushroom
Soup
1 pkg. Onion Soup Mix
1 pt. Fresh Mushrooms,
sliced
1 c. Red Cooking Sherry

Mix all ingredients in a casserole dish with
a cover. Bake at 300' for 4 hours. Stir once.
Serve over noodles.

BEST MEAT LOAF
1 env. Onion Soup Mix
1
12 c. Water
2 Eggs
'h c. Crushed Potato Chips
or Cracker Crumbs
1
/z c. Oatmeal
'14 c. Catsup or B-B-0
Sauce
1'h lbs. Ground Chuck

94

Recipe Note: Excellent for parties, when
you don't want to spend time in the
kitchen.

Diane Lawrence

Combine first six ingredients, add the Meat.
Mix well. Shape into a loaf and bake at 350°
for 45 - 60 minutes.

25975-98

CHEESY PORK CHOPS
5 - 6 Potatoes, peeled and
sliced
1 can Cheddar Cheese
Soup
4 - 5 Pork Chops

CHOP SUEY
1 lb. Lean Pork, cut into

thin strips
1 T. Bacon Fat or other Oil
4 lg. stalks Celery, sliced
2 med. Onions, sliced
'12 - % tsp. Salt
1 c. Boiling Water
1 T. Molasses
1 T. Soy Sauce
3 T. Flour, mixed with 1/z c.

Water
1 (16 oz.) can Chop Suey
Vegetables
1 (8 oz.) can Mushrooms
(optional)
4 - 5 c. Boiled Rice

Sandy Beverley

Brown Pork Chops in skillet; add sliced Potatoes then top with can of Cheddar Cheese
Soup. Cover and simmer one hour or until
Potatoes are tender.

Carole Anderson

Saute Pork for 5 minutes in Oil, until light
brown. Add Celery and Onion, cook for 3
minutes longer, until slightly softened. Add
Salt and Boiling Water, cover and simmer
15- 20 minutes. Add Molasses, Soy Sauce,
and Flour/Water mixture. Cook until mixture
boils, stirring constantly. Add drained Vegetables and continue cooking until heated
through, 5 - 10 minutes. Serve over Rice.
Yield: 5 servings.

Recipe Note: My Mom gave me this recipe
over 20 years ago, and I've never altered
it. It's too good!

DILL MEAT BALLS

Shirley Glenn

1 'I• lb. Lean Ground Beef
'f, c. Fine Dry Rye Bread

Mix Beef, Bread Crumbs, Accent, Dill and
Catsup and form into Meat Balls. Melt Butter
in a frying pan and brown Meat Balls. Remove Meat from pan. Combine Flour and
Celery Salt. Blend Flour mixture in remaining
Butter, cook until smooth. Gradually stir in
Consomme and cook 6 - 8 minutes until
thick. Add Meat Balls and mix well.

Crumbs
'12 tsp. Accent

2 T. Catsup
2 T. Flour
'h tsp. Celery Salt
3 T. Butter
1 can Consomme
1 T. Finely Chopped Fresh
Dill or 1 tsp. Dried Dill

25975"98

95

DOTTIE'S BARBECUED
BEEF
3 • 4 lb. Chuck Roast
16 oz. Ketchup
3 T. Open Pit Barbecue
Sauce
1 lg. Onion, thinly sliced
2 stalks Celery, chopped
2 c. Water
1 T. Vinegar
1 T. Tabasco Sauce (or to
your taste)
1 tsp. Garlic Powder
Celery Seed to taste
Rosemary to taste
Salt to taste
Pepper to taste

EASY MEATBALLS
2 lbs. Ground Beef
1 Egg
2 cloves Garlic, finely
chopped
1% pkg. Dry Onion Soup

Mix
4 slices Wet White Bread,
squeeze out moisture
2 cans Golden Mushroom
Soup
11:2 can Water

96

Barbara Goetzelman

Trim Roast of as much fat as possible. Put
in roaster. Layer Onions and Celery over
Roast Mix all other ingredients and pour
over Roast Cover tightly with foil and bake
6 hours at 325°. Shred with fork and serve
on buns.

Recipe Note: Delicious!

Gloria Hermetet

Mix thoroughly all but canned Soup and Water. Shape into Meatballs and brown in a
frying pan. Place browned Meatballs in a
shallow 9 x 13-inch casserole. Drain excess
grease from the frying pan, add Soup and
Water to pan and heat Pour Soup mixture
over the Meatballs. Cover and bake the
Meatballs in a microwave about 10 • 15 min·
utes or bake in an oven at 325° for 1 hour.

Recipe Note: You'll want plenty of
Mashed Potatoes with these.

25975-98

ITALIAN BEEF
Rump or Sirloin Tip Roast
1 jar Pepperoncini Peppers
with juice, remove stems

2 cloves Garlic, crushed
'h tsp. Italian Seasoning
(add more according to
taste)
'h tsp. Oregano (add more
according to taste)

Mary Strike

Put all ingredients in a Crock Pot. Cook in
Crock Pot 6 hours or roast in oven if you're
in a hurry/ Break apart with 2 forks and cook
longer if needed. Serve on good buns.

MEAT LOAF PINWHEEL
1'12 lbs. Ground Beef
1 c. Bread Crumbs
1 (8 oz.) jar Cheez Whiz
1 Egg, beaten
'14 tsp. Salt
% c. Cooked Rice
2 T. Chopped Parsley

25975-98

Lynda Hofe/dt

Combine Meat, Bread Crumbs, 4 oz. Cheez
Whiz, Egg and Salt. Mix lightly. Pour out
Meat mixture to cover 10 x 12 rectangle of
foil. Combine rest of Cheese with Rice and
Parsley. Spread over Meat. Roll up starting
a narrow end. Wrap securely and refrigerate
several hours or overnight. Cut roll into 8
slices. Bake at 350° for 30 - 35 minutes.

97

MRS. DEBENEDETTO'S
BRACCIOlA
(Stuffed Rolled Round Steak)
Extra thin (1/, - %" thick)
Round Steak, cut into 5 •
6 oz. pieces
For each piece of meat:
1 Baby Carrot) Julienne
sliced
1 sm. stalk Celery Heart,
leaves included, Julienne
sliced
2 sliced Hard Boiled Egg
Grated Cheese; Romano,
Parmesan or Aged
Provolone, about 1 tsp.
each after grating
1 sm. clove Garlic, minced
Fresh Parsley to taste
Seasoned Bread Crumbs
Olive Oil

Cut Round Steak into 5-6 oz. pieces, pound
if necessary to flatten to •;, - 'Ia inch thick.
Combine Carrot, Celery, Grated Cheese
and Garlic. Lay in a line, 1 inch from side of
Meat. Sprinkle with Fresh Parsley, Seasoned Bread Crumbs and top with sliced
Hard Boiled Eggs. Roll Meat, hold together
with a toothpick and tie. Thoroughly brown
Meat on all sides in Olive Oil and a little
water.
Serving
Suggestions:
(1 )Add
browned Meat to Tomato Sauce and cook
with Sauce until Sauce and Bracciola are
done, approximately 1112 - 2 hours. (2) Put
in refrigerator until cold, slice about 1 inch
pieces, put on Olive Oil coated cookie sheet.
Sprinkle with Salt (if desired), Pepper and
Garlic Powder. Broil 3- 7 minutes depending
on desired doneness. Serve with lemon
wedges.

MY SUREFIRE PRIME RIB
Rib Roast
Seasonings to taste

98

Mildred DeBenedetto

Lynda Hofeldt

No matter what the weight of the Rib Roast
this will work. Preheat oven to 350°. Put
completely thawed Roast in oven at 1:00
PM. Bake exactly 1 hour. Turn off oven, DO
NOT OPEN DOOR all afternoon. Turn oven
on at 350° again, 45 minutes before serving.
Cook for 45 minutes. Take Roast out, let it
set 10 minutes and carve. It will come out
medium rare. Add 10 minutes more for
medium.

25975-98

OLD fASHIONED POT ROAST

Claire Gilday Teasdale

(My Mother's Recipe)
3 - 4 lb. Pot Roast (Beef
Shoulder)
'12 tsp. Salt
Pepper to taste
2 T. Oil or Butter
3 cloves Garlic
2 lg. Onions, chopped

Rub Salt and Pepper into Meat. Heat up a
Dutch oven, or chicken fryer until hot. Add
Oil or Butter, and brown Meat on both sides
until well browned. Put Garlic through a Garlic press and spread on top of Meat. Add
Onions, on top of the Meat and along the
sides, not under the Meat. Cover tightly,
don't add water. Place on lowest heat possible, very low, for about 3 hours, or until
tender. When done take out of pan. Place
on a platter. Make gravy.

Gravy for Pot Roast

Add Water to drippings. Mix Flour and Water, and add to drippings. Stir constantly over
medium heat until thickened.

1% c. Water
2 rounded T. Flour mixed
with 112 c. Water

Mary Strike

POOR MAN'S STEAK
1 lb. Hamburger
1 c. Milk
i c. Cracker Crumbs
1 tsp. Salt (optional)
'I• tsp. Pepper
1 sm. Onion, chopped
1 can Cream of Mushroom
Soup
113 c. Water

25975-98

Mix first six ingredients well (Hamburger
through Onion) and let sit for 8 hours or
overnight in refrigerator. Make patties and
fry until brown. Put patties in roaster and
cover with Soup and Water. Bake 1 hour at

325°.

99

PORK CHOP BARBECUE
1
/2 c. Water
3 T. Vinegar
2 T. Sugar
1 T. Prepared Mustard
'!' tsp. Salt
% - 'h tsp. Black Pepper
'Is tsp. Red Pepper

1 Lemon Slice

1 med. Onion, cut into thin
wedges
1h c. Ketchup
2 T. Worcestershire Sauce
1 tsp. Liquid Smoke
6 Rib Pork Chops, a;, inch
thick
1 - 2 T. Cooking Oil

In a small saucepan combine the first seven
ingredients (Water through Red Pepper).
Add Lemon Slice and Onion. Bring mixture
to boil; reduce heat. Simmer uncovered for
20 minutes. Add Ketchup, Worcestershire
Sauce and Liquid Smoke. Bring to boiling.
Remove from heat; remove Lemon Slice. In
a large skillet brown Pork Chops, half at a
time, in hot Oil over medium heat. Put
Chops in a 3 quart rectangular baking dish;
cover with sauce. Bake, uncovered at 350°
for 25 - 30 minutes, turning once. Makes 6
servings.

PORK CHOPS WITH RICE
1 T. Vegetable Oil
4 Pork Loin Chops, 1'12"
thick
4 thick slices Green Bell
Pepper
5 thick slices Tomato
4 thick slices Onion
Salt to taste
Pepper to taste
2112 c. Water, divided
1 (8 oz.) pkg. White and
Wild Rice Mix

100

Carole Anderson

Dorothy Slichenmyer

Preheat oven to 350°. Heat Oil in a large
skillet over rnediurn high heat. Add salted
Pork Chops and brown well, about3 minutes
per side. Place Chops in a greased 9 x
13-inch pan. Top Chops with Green Pepper,
Tomato and Onion. Pour in 2 cups Water,
cover tightly with foil. Bake for 1 hour until
Chops are tender. Add Rice and stir with
fork, seasoning with Salt and Pepper. Cover
and cook for 20 minutes. Check Rice and if
dry or not done, add 'h cup Water and cook
additional 5 - 10 minutes.

25975-98

QUICK SAUERBRATEN
4- 5 lb. Pot Roast or Rump
Roast
1'12 c. Water, divided
% c. Malt Vinegar
2 tsp. Salt
3 T. Brown Sugar
% tsp. Ground Cloves
% tsp. Allspice
1 tsp. MSG
1 tsp. Ground Ginger
(better if fresh)
1 Bay Leaf
1'12 tsp. Pepper
3/4 c. Onion, chopped

SlOPPY JOES
1 lb. Ground Beef, browned
and drained
1 Onion, chopped
2 T. Sugar or Brown Sugar
1 - 2 T. Mustard, to your
taste
1 T. Vinegar
'h tsp. Salt, optional
% - 1 c. Catsup, to your
taste
1 stalk Celery, chopped
2 T. Worcestershire Sauce
(Optional -Carole uses
this, Cheryl does not)
1f, c. Water (Optional Carole uses this, Cheryl
does not)

25975-98

Mark Gilday

Brown Meat. drain off fat, add % c. Water.
Cover and simmer for 1 hour. Remove Meat
and cut in slices. Add% c. Boiling Water and
remaining ingredients. Cover and simmerfor
additional 1'12 hours. Thicken with Flour.

Cheryl Collins
Carole Anderson

Brown Ground Beef and drain excess fat.
Mix remaining ingredients in a saucepan,
cook for 20 minutes. Add Sauce to Meat,
cook 20 minutes longer. Best if made a day
ahead. Serve with Hamburger Buns.

Recipe Note: Cheryl uses Granulated
Sugar, 2 T. Mustard, 112 tsp. Salt and %
c. Catsup. Carole uses Brown Sugar, 1
T. Mustard, no Salt, 1 c. Catsup, Worcestershire Sauce and Water.

101

SWEDISH MEATBALLS
3 lb. Ground Beef
1112 c. Crushed Cornflakes
1 c. Milk
3 Eggs
3 T. Instant Minced Onions
3 tsp. Salt
% tsp. Pepper

Linda Farrell

Put all ingredients in a large bowl and mix
well. Roll into smallish balls and place on a
cookie sheet. Bake at 350' for about 20
minutes or until slightly brown.

1

/s tsp. Nutmeg

3 - 5 T. Worcestershire
Sauce

SWEDISH MEATBALLS
2 Eggs
1 c. Mashed Potatoes
1 T. Brown Sugar
2 tsp. Salt
'12 tsp. Pepper
'12 tsp. Ginger
'h tsp. Nutmeg
'h tsp. Allspice
'h tsp. Cloves
1 sm. Onion, chopped
2 T. Catsup
1 tsp. Prepared Mustard
%c. Milk
1 c. Pepperidge Farm Herb
Seasoned Stuffing Mix or
Bread Crumbs
2 lb. Ground Round Steak
1 lb. Ground Lean Pork
1 can Cream of Mushroom
Soup

102

Joan Fales

Blend all ingredients from Eggs to Stuffing
Mix in a blender or Cuisinart until smooth.
Add to the blended mixture, Ground Beef
and Pork, mix thoroughly. Form into balls.
Place balls in 9 x 13-inch pan or large casserole. Spoon Cream of Mushroom Soup over
all. Bake at 325° for 1 hour - 1 hour 15
minutes.

25975-98

SWEET AND SOUR MEAT
LOAF
1 lb. Ground Round Steak
1 med. Onion, minced

12 individual Saltine
Crackers, crushed

Generous Dash of Pepper
112 tsp. Salt
1 (8 oz.) can Tomato Sauce
2 Egg Whites
2 T. Vinegar
'!. tsp. Dry Mustard
2 T. Brown Sugar
2/3 c. Water

Charlotte Hanson
Jane Pederson's long time friend

In a 9-inch deep pie pan or baking dish,
thoroughly mix together the Beef, Minced
Onion, Crackers, Pepper, Salt, 1/2 c. Tomato
Sauce and Egg Whites. Form a round loaf,
mix together remaining Tomato Sauce, Vinegar, Mustard, Brown Sugar and Water.
Pour over loaf. Make a "well" in the middle
of the loaf and fill with sauce. Bake 1 hour
at 350° or until done. Serve with Sauce from
pan. Servings: 5 - 6
Recipe Note: You'll have many requests
lor this recipe.

THE BEST PORK CHOPS YOU
EVER HAD IN YOUR UFE
2 - 4 Pork Loin Chops,
thick sliced
1 can Tomato Soup
1 sm. can Tomato Sauce
Pepper to taste
Garlic Salt to taste

Pat Cichonski

Mix Soup and Sauce together in baking pan
with Pepper and Garlic Salt. Put Pork Chops
in pan and turn over so both sides are
coated. Cover. Bake at 350' for 1 hour.
Serve with Mashed Potatoes. Pour Tomato
mixture over Potatoes and Pork Chops. Applesauce on the side is good.
Recipe Note: You will thank me for this.

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103

Poultry
"FRIED CHICKEN"
'12 c. Egg Substitute
•;, c. Skim Milk
2 Egg Whites
1 c. Stuffing
'h c. Fine Bread Crumbs
2 T. Flour
Spices to taste; any or all Parsley, Basil, Oregano,
Onion or Garlic Salt,
Cayenne Pepper
2 Chicken Breasts, washed
and patted dry

CHICKEN AUA JOE
1 Chicken, cut up
1 tsp. Salt
'12 tsp. Black Pepper
2 tsp. Oregano
1 clove Garlic, minced
% tsp. Dried Red Pepper
Flakes
2 T. Olive Oil
1 Green Pepper, cut into
broad strips
1 (11 112 oz.) can
Pepperoncini
18- 24 Pepperoncini
Peppers, drained
1 Lemon, cut in half

104

Pat Cichonski

Whip together Egg substitute, Milk and Egg
Whites. In a separate bowl, mix Stuffing,
Bread Crumbs, Flour and Spices. Dip
Chicken in Egg mixture and then roll in Stuffing until well coated. Spray pan with Nonstick Coating. Place Chicken in pan and
spray Chicken with Non-stick Coating. Bake
in 350' oven for 45 minutes. Serve with
Mashed Potatoes and Fat-free Gravy
poured over Chicken and Potatoes.

Recipe Note: For the stuffing, I buy the
Pepperidge Farm stuffing, put about a
cup in a plastic bag and crush them until
they're just slightly coarse.

Lynda Hofeldt

Heat oven to 450'. Wash the Chicken and
pat dry. In a small dish, mix Salt, Pepper,
Oregano and Red Pepper together. Sprinkle
half of mixture over skin side of Chicken. In
a roasting pan, heat the Oil. Add the
Chicken, skin side down. Sprinkle the rest
of the spice mix over top of pieces in the
pan. Place pan in the oven and cook until
Chicken browns, about 15 minutes. Remove
pan from oven. Turn Chicken over and add
Pepper strips and Pepperoncini. Return to
oven and cook 30 minutes. Remove pan
from oven. Squeeze Lemon over Chicken.
Place Chicken on platter. Spoon juices and
Peppers over Chicken.

25975·98

CHICKEN BREASTS WITH
HOISIN SAUCE
2 Chicken Breasts,
boneless
1 T. Cornstarch
1 T. Sherry
1h tsp. Salt
1 T. Soy Sauce
1 c. Sugar Snap Peas, cut
diagonally in 1" pieces,
may substitute Green
Pepper
6 Water Chestnuts, sliced
;;4 c. Almonds or Cashews,
uncooked
2 T. Hoisin Sauce(! use
Koon Chun brand)
4 T. Peanut Oil

Preparation: Remove as much fat as possible from Chicken using a paper towel to pull
the fat off the meat. Cut Chicken into 1"
pieces. Prepare marinate for Chicken pieces
by combining Cornstarch, Sherry, Salt and
Soy Sauce. Marinate Chicken for 20 minutes. Prepare vegetables. Stir Frying: Heat
1 T. Peanut Oil in wok. Brown Nuts. Remove
from wok. Heat 1 T. Peanut Oil in wok. Stir
fry Peas or Pepper and Water Chestnut 1
minute, remove from wok. Heat 2 T. Peanut
Oil in wok. Stir fry Chicken until it turns color.
Return vegetables to wok. Sprinkle in Nuts.
Add Hoisin Sauce, stir until all is coated with
sauce. Remove immediately. Serve with
Steamed Rice.

CHICKEN ENCHILADAS
'h lb. Chicken, cooked and
shredded
1 sm. can Chopped Chilis
1 sm. Onion, chopped
1 jar of Enchilada Sauce
5 (10") Flour Tortillas
Cilantro to taste (optional)
Cayenne Pepper to taste
(optional)
Cheddar Cheese, shredded
(optional)
Fat-free Sour Cream
(optional)

Scott Farrell

Pat Cichonski

Put a small amount of Oil in the bottom of
a frying pan. Cook Onion and Chills. When
Onions are tender add Chicken and Spices.
Add just enough of the Enchilada Sauce to
coat the mixture. Heat through. Warm Tortillas in microwave for 20 seconds. Put onefifth of Chicken mixture in Tortilla and roll.
Place in baking pan sprayed with Non-stick
Coating. When all tortillas are in the pan,
pour remaining Enchilada Sauce over the
top and sprinkle with Cheese. Bake in 350°
oven until Cheese is melted and Sauce is
bubbly.
Recipe Note: May use Chicken in the can
if you're in a hurry.

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105

CHICKEN FAJITAS

Lynda Hofeldt

1112 lbs. Boneless Chicken,
cut in 1 inch pieces
Juice of 4 Limes
1 T. Oregano
6 T. Olive Oil
1 tsp. Pepper
1 tsp. Salt
2 lg. Onions, slivered
1 lg. Green Pepper,
slivered

Combine first 6 ingredients, cover and let
marinate 2- 3 hours. Saute Chicken in heavy
pan. When cooked add Onions and Green
Pepper. Cook until well browned. Serve with
tomatoes, cheese and sour cream. Wrap in
warm tortillas.

CHICKEN IN MUSHROOMSAUTERNE SAUCE
6 - 8 lg. Chicken Breasts,
halved
1 can Mushroom Soup
1 can Mushrooms, sliced

and drained
1 env. Onion Soup Mix
% c. Sauterne (or other Dry
White Wine)
1 (2 oz.) jar Pimiento,
drained

GARLICKY CHICKEN
BREASTS
1 env. Good Seasons

Roasted Garlic or Italian
Salad Dressing Mix

% c. Parmesan Cheese
6 (about 2 lb.) boneless,
skinless Chicken Halves

Betty Roberts

Wash Chicken, pat dry. Place skin side up
in an ungreased 9 x 13-inch pan. Combine
Soup, Mushrooms, Soup Mix and Wine,
spread over Chicken. Cover and.refrigerate.
Heat oven to 425°, bake covered for 30 minutes. Uncover and bake for 20 minutes
longer until tender. Place on platter, arrange
pimiento strips over Chicken. Serve with
rice.

Sandy Beverley

Mix Roasted Garlic or Italian Salad Dressing
envelope with Parmesan Cheese. Moisten
Chicken Breasts in water, dip in dressing
mixture. Place in a shallow baking dish.
Bake at 400' for 20 - 25 minutes or until
cooked through.

Recipe Note: For a great side dish: Stir
1 envelope of Roasted Garlic or Italian
Salad Dressing Mix into 4 cups prepared
Mashed Potatoes.

106

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LIMEHOUSE CHICKEN
6 Chicken Breasts
1 Lime
%c. Flour

1'12 tsp. Salt
1 T. Paprika
% c. Cooking Oil
2 T. Brown Sugar
112 c. Chicken Broth
112 c. California White Wine
2 sprigs Fresh Mint,
chopped
Garnish: 1 Avocado, 1
Lime, and sprigs of Fresh
Mint

Preheat oven to 375°. Wash Chicken and
pat dry. Grate peel from lime and set aside.
Squeeze Lime Juice over Chicken pieces
and shake in a bag containing Flour, Salt
and Paprika. Heat Oil in heavy skillet (with
cover) and brown Chicken on all sides. Pour
off all the Oil and arrange Chicken in skillet
in a single layer. Combine Lime Peel and
Brown Sugar. Sprinkle over Chicken. Add
Broth and Wine. Place chopped Mint on top.
Bake, covered, at 375° for 45 minutes. Garnish with Lime Wedges, Avocado Slices,
and Fresh Mint. Servings: 4

MARLENE'S TARRAGON
CHICKEN
3 Whole Chicken Breasts,
halved and boned
2- 3 T. Margarine
1 T. Fresh Tarragon,
minced, or 2 tsp. Dried
Tarragon

'12 tsp. Salt
y, tsp. Pepper
'12 c. + 2 T. Chicken Broth,
divided
1 (4 oz.) can Sliced
Mushrooms, drained
1 T. Cornstarch
1 c. Sour Cream
Hot Cooked White, Brown
or Wild Rice

25975-98

Nan Hebert

Barbara Goetzefman

Saute Chicken in Margarine until lightly
browned. Season with Salt, Pepper and Tarragon. Add 1/2 c. Broth and Mushrooms.
Cover and Simmer 20 - 30 minutes or until
done. Remove Chicken to serving plate and
keep warm. Blend Cornstarch into remaining
Broth, blend into Broth in the skillet. Cook,
stirring until thickened and bubbly. Add Sour
Cream and heat over low heat until just
warm. Pour sauce over Chicken and serve
over Rice. Servings: 6

107

MUSHROOM CHICKEN
CUTLETS
6 Chicken Breasts,
boneless, skinless
3 Eggs, well beaten (I use
Egg Beaters)
Salt to taste
1
14 - 'h lb. Butter or
Margarine (I use reduced
fat margarine)
Garlic Powder
1 c.+ Bread Crumbs
1
/z lb.+ Fresh Mushrooms,
sliced
3 slices deli-thin Swiss
Cheese (Low fat)
'h c. Chicken Broth (Fat
free)
Juice of 1 Lemon or 2 T.
Real Lemon

Add Seasonings to Eggs. Immerse Chicken
in Egg mixture lor one hour. Roll Chicken in
Crumbs. Saute in Butter until golden. Place
in large 9 x 13-inch casserole dish. Reserve
Butter. Saute Mushrooms in reserved Butter. Sprinkle Mushrooms over Chicken.
Place 112 slice Cheese on each Chicken
piece. Pour Broth over all and cover with
!oiL Bake at 350° lor 30 minutes. Remove
foil and bake 10 minutes more. Pour or
squeeze Lemon Juice over Chicken just before serving.
Recipe Note: My Mother-in-Law gave me
this recipe. I usually make it a day ahead
and then pop it into the oven 45 minutes
before dinner is to be served. I've put the
low fat version in (). Serves 6.

OVEN- "FRIED" CHICKEN
LEGS
6 Chicken Legs and
Thighs, skinned and
trimmed of fat
Milk, (skim or low-fat)
1/2 c. Plain Dry Bread
Crumbs (or Cereal
Crumbs)
1/3 c. Parmesan Cheese,
grated
1 T. Dried Parsley Flakes,
crumbled
1
14 tsp. Ground Black
Pepper, or to taste
Vegetable Oil Spray
(optional}

Jane Swanson

Rebecca Butler

Place the Chicken pieces in a shallow bowl
or pan, and cover them with the Milk. Let
the Chicken soak lor 15 minutes or longer
(refrigerate to keep ingredients cold). In a
shallow bowl or pie plate, combine Crumbs,
Cheese, Parsley Flakes, and Pepper. Dip
each piece of soaked Chicken in the breading mixture, coating the Chicken on all sides.
Set the coated Chicken pieces on a greased
baking sheet, preferably one with a non-stick
surtace. Lightly spray the Chicken pieces
with Vegetable Oil Spray, if desired. Bake
the Chicken in a preheated 375° oven lor
about 45 minutes, or until the juices run clear
when the chicken is cut open. Servings: 6
or more.
Recipe Note: This Chicken recipe is very
easy to prepare and low in fat.

108

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TURKEY MEAT LOAF

Kim Pierson

(Heart Healthy)
2 tsp. Vegetable Oil
1 c. Onion, finely chopped
% c. Carrot, finely chopped
112 c. Green Onion, finely
chopped
'12 c. Celery, finely chopped
'h c. Red Bell Pepper,
finely chopped
2 cloves Garlic, minced
2 112 lbs. Ground Turkey
Breast
1 c. Dry Bread Crumbs
1/3

c. Ketchup

1 tsp. Salt
1 tsp. Pepper
11• tsp. Nutmeg
11, tsp. Ground Cumin
1
1• tsp. Ground Coriander
4 Egg Whites, lightly
beaten
Vegetable Cooking spray
1
l2 c. Ketchup
3 T. Brown Sugar

25975-98

Heat Oil in large nonstick skillet over medium
heat. Add Onion and next 5 ingredients
(Onion through Garlic; saute 5 minutes or
until tender. Combine Onion mixture, Turkey
and next 8 ingredients (Turkey through Egg
Whites) in a large bowl; stir well (mixture will
be wet). Shape Meat mixture into a 9 x 5
inch loaf on a broiler pan coated with cooking
spray. Bake at 350° for 30 minutes. Combine 1/2 c. Ketchup and Brown Sugar; brush
over Turkey loaf. Bake an additional30 minutes or until done; let stand 10 minutes before slicing. Makes 12 servings.

Recipe Note: Substitute Vegetables and
Seasonings to your liking. This recipe is
from Cooking light Magazine.

10g

Seafood
BLACKENED SALMON ON THE
GRILL
("My Mouth is on fire")
Salmon Fillets
Cajun Seasonings to taste
Cayenne Pepper to taste
Pat of Butter

Pat Cichonski

Rub Salmon Fillets with the Cajun Seasonings and Cayenne Pepper. Place pan on the
grill and allow to get very hot (5 minutes).
Drop a Pat of Butter in the pan, it should
hiss and smoke. Add Salmon. Cook 3 - 5
minutes on each side, occasionally shaking
the pan to keep the Salmon from sticking.
Recipe Note: I serve this with Red Beans
and Rice.

Red Beans and Rice
% c. Celery, chopped
c. Onion, chopped
c. Green Pepper,
chopped
1 tsp. Rosemary
1 tsp. Thyme
1 c. Water
112 c. Red Kidney Beans,
with some juice
1/4 c. Rice
Cajun Seasoning to taste
Cayenne Pepper to taste
Vegetable Oil
1;4
1/4

110

In a little Oil, cook until tender the Celery,
Onion, and Green Pepper along with the
Rosemary and Thyme. When the vegetable
mixture is tender add: the Water, Kidney
Beans, Rice and Seasonings. Cook until all
water is absorbed. and the Rice is fluffy.

25975-98

EASY AND DELICIOUS
FISH
Fish Fillets
Lemon Juice

Salt and Pepper
Mayonnaise (NOT SALAD
DRESSING)
Parmesan Cheese, grated
Paprika

FISH PACKETS
2 Frozen Flounder or Sole
Fillets
4 slices Onion, 1/4" thick

1 m. Potato, pared and cut

lengthwise into 1/4° strips
1 m. Carrot, cut into 1Jg"
slices
1h c. Frozen Italian Green
Beans

Sandy Beverley

Preheat oven to 450°. Wash Fish and pat
dry. Line a baking dish with foil. Place Fish
skin side down in baking dish. Squeeze
Lemon Juice over Fish; sprinkle generously
with Salt and Pepper. Spread Mayonnaise
evenly over Fish, including the edges. Sprinkle lightly with Parmesan Cheese and Paprika. Bake 13 to 18 minutes or until done.
Put under broiler for 1 minute or until lightly
browned and puffed. Purchase 1/2 pound
Fish per person.

Barbara Goetzelman

Place each Fillet in the center of an 18 x 12
inch piece of heavy-duty foil. Top each with
2 slices Onion, arrange Potatoes and Carrots on sides of Fillet. Top with Green Beans.
Add Lemon Juice and sprinkle with Dill. Seal
foil tightly, place on a cookie sheet, bake at
425° for 30 - 35 minutes. SeJVings: 2

1 T. Lemon Juice
Dried Dill Weed to taste

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111

FISH SUGGESTIONS
Fish Fillets, any kind,
Haddock, Cod, Sole, or
Perch
1 can Mexican Diced
Tomatoes, or Italian
1 Chicken Bouillon Cube
Fat-Free Italian Salad
Dressing

Bread Crumbs
1 can Cream of Cheddar
Soup
Water
Cracker or Bread Crumbs
1 pkg. Seasoning Spice,
any kind
Ritz or Town House
Cracker Crumbs

Pat Cichonski

Suggestion 1 : Cook Fish with a can of Mexi·
can Diced Tomatoes (or Italian) on top of
the stove until Fish flakes easily. Serve with
Rice. (Add Chicken Bouillon cube in with
the rice for flavor and spoon some of the
Tomatoes over the Rice.) Suggestion 2:
Marinate the Fish in some Fat-Free Italian
Salad Dressing. Sprinkle some fine Bread
Crumbs on top before baking. Suggestion
3: Try cooking Fish with a can of Cream of
Cheddar Soup, (mix Water with Soup first
so mixture is not lumpy.) Sprinkle with
Crackers or Bread Crumbs, if desired. Suggestion 4: Use a package of any kind of
Seasoning Spices you like to coat the Fish (I
use Taco Seasoning). Suggestion 5: Crush
some Ritz or Town House Crackers until fine
and sprinkle over Fish. Spray with Non-Stick
Cooking Spray before baking. To bake Fish
in a 350° oven allow 10 minutes per inch. I
like to put the broiler on for a minute before
removing fish to "brown" the top. WATCH
CAREFULLY.
Recipe Note: Pat is Carol Cichonski's sis·
ter-in-law, born and raised in the Boston
area with a family affiliation to the fish
industry. Everyone in our family defers
to her Fish baking skills.

FISH THERMIDOR
2 lbs. Fish Fillets
2 tsp. Salt
1 tsp. Seasoned Salt
'14 tsp. Pepper
112 c. Milk
5 T. Butter
3 T. Flour
1 c. Milk
3 T. Sherry
1 c. Cheddar Cheese,
shredded

112

Heather Menzer

Sprinkle Fillets with Salts and Pepper, roll
up, place in baking dish and pour 1/2 c. Milk
over. Bake Fillets 30 minutes at 350°. Melt
Butter in a saucepan, stir in Flour and Milk
to make a white sauce; stir in Cheese and
Sherry. Pour sauce over Fillets, place under
broiler a few minutes until bubbly.

25975·98

GRILLED FISH SEASONING
3 T. Lemon Juice
1 T. Basil
1 T. Oil
1 T. Soy Sauce
1 tsp. Worcestershire

Lynn Hall

Mix all ingredients in a bowl. Brush on any
type of fish to be grilled.

Sauce

Dash of Garlic Powder
Dash of Pepper

OVEN FRIED FISH
1 lb. Cod or Catfish, about
1!2 11 thick

'I• c. Milk
1/4

c. Flour

'h c. Fine Dry Bread
Crumbs
1/4

c. Parmesan Cheese,

grated
1/, tsp. Dill Weed
'Is tsp. Pepper
2 T. Butter, melted

SALMON LOAF OR
PATTIES
1 No.1 Can Salmon,
drained 1 reserve juice

1 T. Lemon Juice
Dash of Cayenne Pepper
1 tsp. Salt
2 Eggs, beaten
c. Celery, chopped very
fine
11h c. Coarse Fresh Bread
Crumbs (I dry the Bread
Crumbs)
'h tsp. Black Pepper
1/, c. Evaporated Milk

'I'

25975-98

Becky Butler

Rinse Fish and pat dry with paper towels.
Cut into serving size pieces. Place Milk in
shallow dish. Place Flour and Bread Crumbs
in separate shallow dishes. Add Cheese, Dill
and Pepper to the Bread Crumbs; toss with
melted Butter. Dip each piece of Fish in Milk
and then Flour. Dip again in Milk and then
in Crumb mixture to coat all sides. Place on
greased baking sheet. Bake uncovered in
450° oven about 10 - 15 minutes or until
!Iakey.

Luella Anderson

Drain the Salmon, reserve the juice. Discard
any skin, crush any bones and use them.
Mix Evaporated Milk and 112 c. Salmon Juice
or Water to make 1 c. of liquid. Mix all ingredients. Press into 9 x 4 x 2'1' inch buttered
glass loaf pan. Bake at 350° for 30 - 40
minutes, until brown. Unmold and serve on
a warm platter with Cream Peas, Cheese
Sauce, or Dill Sauce. This can be made into
patties and fried. Makes 5 servings.

113

SCAMPI-STYLE SHRIMP
2 T. Green Onion, sliced
4 cloves Garlic, finely
chopped
2 T. Margarine or Butter
2 T. Olive or Vegetable Oil
1 lb. medium Raw Shrimp,
peeled and deveined
114
1/a

Sandy Beverley

In large skillet, over medium-high heat, cook
and stir Green Onion and Garlic in Margarine
and Oil for 1 minute. Add Shrimp, cook and
stir until Shrimp is pink. Add Lemon Juice
and Salt, heat through. Garnish as desired.

c. Lemon Juice

tsp. Salt

Recipe Favorites

114

25975-98

Brunch
APPlE PANCAKE

Carol Cichonski

3 T. Butter
1 tsp. Cinnamon
'h c. Superfine Sugar
3 Eggs
'h c. All-Purpose Flour
'12 c. Whole Milk
1 Granny Smith Apple,
peeled and thinly sliced

Place Butter in a 9-inch oven-proof skillet.
Place skillet in a preheated, 425° oven for
3-5 minutes until Butter is sizzling and skillet
is heated. In a small bowl, thoroughly combine the Cinnamon and Sugar. While skillet
is heating, beat the Eggs well, in a large
bowl. Gradually add the Flour in 3 parts,
beating briefly with a wire whisk after each
addition just until batter is smooth. Add Milk,
•;, c. at a time, beating after each addition
until a smooth thin batter is formed. Tilt skillet, making certain that the sides and bottom
are well-coated with melted Butter. Quickly
place the Apples in a thin single layer on
the bottom of the hot skillet. Sprinkle Sugar/
Cinnamon mixture over Apples. Very carefully, so as not to disturb the bottom layer
of Sugar and Apples, pour the batter evenly
over the skillet bottom and return it to the
preheated oven. Bake 10 minutes, then reduce heat to 350°. Continue baking 10 - 15
minutes or until pancake is puffy and golden
brown. Lift the edge of the pancake and peek
at the Sugar coating. Quickly set the skillet
over high heat on the top of the stove for
15 - 30 seconds to completely carmelize the
Sugar; peek again - the Sugar should be
liquid and bubbling. Tug the pancake to
loosen from skillet, then invert the skillet on
a serving plate. Serve immediately. Yield: 1
9-inch Pancake

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115

APPLE-CINNAMON COFFEE
CAKE
1 c. Light Brown Sugar.
packed, divided
2 (1% oz.) packets
INSTANT CREAM OF
WHEAT Cereal Apple-nCinnamon flavor
h c. Margarine, melted
1
/2 c. Walnuts, chopped
1'14 c. Flour
'14 c. Skim Milk
2 Eggs
1 T. Baking Powder
Confectioners' Sugar Glaze
(optional)
1

BACON STRATTA
2 lbs. Bacon
1 doz. Eggs
16 slices Bread
i qt. Milk
i lb. Sharp Cheddar
Cheese, grated
i tsp. Minced Onion
'I• tsp. Dried Mustard
Salt to taste

Sylvia Olson

In small bowl, blend 1/3 c. Sugar, 1 Cereal
Packet and 2 T. Margarine; stir in Nuts. Set
aside. In large bowl, with electric mixer at
medium speed, beat Flour, Milk, Eggs, Baking Powder and remaining Sugar, Margarine
and Cereal. Spread half the batter in
greased 9 inch round cake pan; top with half
of the Nut mixture. Top with remaining batter
and Nut mixture. Bake at 375' for 30 - 35
minutes or until toothpick inserted comes
out clean. Cool on wire rack for 10 minutes.
Remove from pan onto serving plate; drizzle
with Glaze if desired. Serve warm.

Ann MacVeagh

Brown Bacon and cut into small pieces. Remove crusts from Bread and Butter one side
of each slice. Put Butter side down in 9 x
13-inch pan. Layer Bacon and Cheese. Top
with second layer or Bread, Butter side up.
Beat Eggs, Milk and Seasonings together.
Pour over layers of Bread, Bacon and
Cheese. Let set overnight in refrigerator.
Bake at 350' for 1 hour. If baking more than
one pan allow more time. Done when knife
comes out clean. Servings: 12 - 15

Recipe Note: Excellent for brunch since
it can be done the night before.

116

25975-98

BISCUIT EGG SCRAMBLE
8 Eggs, beaten
1 (5 oz.) can Evaporated
Milk
8 oz. Velveeta, cubed (or
regular American)
1 T. Prepared Mustard
Salt to taste
Pepper to taste

Heather Menzer

Cook Eggs (as scrambled) in butter. Combine Milk, Cheese, Mustard, Salt and Pepper
in saucepan, stir over low heat until Cheese
melts. Fold in Eggs and Meat, place into
8-inch square buttered pan. Separate Biscuits and place on top. Bake at 375° for 1520 minutes until Biscuits are done.

1 c. Ham, cubed or cooked

and crumbled Sausage
1 tube Refrigerated
Biscuits

BREAKFAST CASSEROLE
1

12 lb. Bacon or Sausage,

cooked and crumbled
1 sm. Onion, chopped
1/2 Green Pepper, chopped
12 Eggs
1 c. Milk
16 oz. Frozen Hash
Browns, thawed
4 oz. Cheddar Cheese,
shredded
1 tsp. Salt
1/2 tsp. Pepper
1/, tsp. Dill

Saute Onion and Green Pepper lightly in
Butter. Beat Eggs and Milk together in a
large bowl, add rest of ingredients. Pour into
buttered 9 x 13-inch baking dish. Bake uncovered at 350° for 35-45 minutes until knife
inserted in middle is clean.

BREAKFAST EGG BAKE
10 slices White Bread
12 oz. Cheddar, shredded
10 Eggs, slightly beaten
5 c. Milk
Dash Salt
Dash Pepper
Dash Dry Mustard
1 T. Dry Onion Flakes
1 lb. Bacon, fried and
crumbled

25975-98

Heather Menzer

Diane Lawrence

Remove Bread crusts, tear Bread into
pieces and lay in 9 x 13-inch pan. Sprinkle
with Cheese and Onion. Beat together Eggs,
Milk, Seasonings and most of Bacon (reserve small amount to sprinkle on top). Pour
over Bread, Cheese and Onion. Bake uncovered 1 hour at 325°.

117

BREAKFAST EGG
SOUFFLE

Joyce Olsen

1 pkg. Bob Evans Bulk
Pork Sausage, Mild
1 doz. Lg. Eggs, slightly
beaten
3 c. Milk (can use 2%)
1'12 tsp. Dry Mustard
1 tsp. Salt
5 - 6 slices White Bread,
dried somewhat and
cubed
1 '12 c. (8 oz.) Cheddar
Cheese, grated

Crumble and brown Sausage. Drain on a
paper towel. Mix together the Egg, Milk, Dry
Mustard and Salt. Stir in the Bread, Cheese,
Sausage and Mushrooms. Grease a 9 x 13
x 2-inch pan or glass dish. Pour mixture into
baking dish. Refrigerate covered overnight.
Bake at 350' for 1 hour or until center is done
and top is golden brown. Cut in squares and
serve. Servings: Probably 8

1 can Mushroom Pieces

and Stems

Recipe Note: Suggestion: After browning
and draining the Sausage. I leave it in a
covered dish overnight in the refrigerator. In the morning, I add it to the egg
mixture and then bake.

BREAKFAST PIZZA

Barbara Goetzelman

1 lb. Bulk Pork Sausage
1 (8 count) pkg. Crescent
Rolls
1 c. Frozen Hash Browns,
thawed
1 (4 oz.) c. Sharp Cheddar,
grated
5 Eggs
'I• c. Milk
'12 tsp. Salt
'Is tsp. Pepper

Brown Sausage and drain. Separate Crescent Rolls and place on ungreased 12 inch
pizza pan with points toward center. Press
over bottom and up sides to form crust.
Spoon Sausage over Crust. Sprinkle with
Hash Browns and Cheddar Cheese. Beat
together Eggs, Milk and Seasonings, pour
over the top of pizza. Sprinkle with Parmesan. Bake at 375" for 30 minutes. Servings:
6-8

1/4

c. Parmesan Cheese

BREAKFAST SOUFFLE
1'h lbs. Bulk Sausage
3 c. Milk
3 slices White or Wheat
Bread, cubed
9 Eggs, slightly beaten
1'12 tsp. Dry Mustard
1 c. Grated Cheddar
Cheese

'I'

118

Carole Anderson

Brown crumbled Sausage; Drain Well! Mix
Eggs, Milk and Mustard. Add Bread, Sausage and Cheese. Pour into a greased 9 x
13-inch pan. Refrigerate, covered overnight.
Bake uncovered at 350" for 1 hour. Servings: 8

25975"98

BRUNCH CASSEROLE
1 (6 oz.) pkg. Stove Top
Corn Bread Stuffing Mix
2 c. Sharp Cheddar
Cheese, shredded,
divided
1 lb. Pork Sausage,
crumbled, cooked &
drained
1 can Green Chilies,
chopped and drained
5 Eggs, beaten
2 c. Milk
1 can Cream of Mushroom
Soup, dilute with '12 can
Milk

Layer in a 9 x 13-inch buttered pan; the Stuffing Mix, sprinkle the seasoning pkg. over the
crumbs, 1 c. Cheddar Cheese, Sausage and
Green Chilies. Mix together the Eggs and
Milk, pour into the pan, over the layers.
Cover and refrigerate overnight. Before baking dilute the Soup with Milk, and pour over
the casserole. Top with remaining Cheese.
Bake at 300" uncovered for one hour. Rest
10-15 minutes. Serve in squares. Servings:
10 . 12

CHERRY COFFEE CAKE
1114 c. Flour
12 c. Sugar
1 tsp. Baking Powder
'14 tsp. Baking Soda
'14 tsp. Salt
10 T. Butter, melted
'12 c. Milk
1 Egg
1 tsp. Vanilla
'!4 tsp. Lemon Extract
1 (21 oz.) can Cherry Pie
Filling
1/2 c. Flour
1/4 c. Sugar
2 T. Butter
1

25975·98

Joan Fales

Lynda Hofeldt

Mix 1'14 c. Flour, •;, c. Sugar, Baking Powder, Soda and Salt. Mix melted 10 T. Butter,
Milk, Egg and Extract. Mix Flour mixture into
Egg mixture. Pour into an 8 x 8-inch pan.
Prepare topping by cutting 2 T. butter into
'12 c. Flour, 1f4 c. Sugar. Spread 112 of topping
to batter, then Pie Filling, then remaining
Topping. Bake for 1 hour until brown in
350° oven.

Recipe Note: Advanced Food favorite,
you can use and flavor of pie filling, I like
Cherry.

119

CHIU CHEESE PUFF
12 Eggs
1/z

c. Flour

1 tsp. Baking Powder
16 oz. Small Curd Cottage
Cheese
1 c. Monterey Jack Cheese,
shredded
1 c. Cheddar Cheese,

shredded
12 c. Butter, melted
7112 oz. Diced Green
Chilies, drained
1

Joyce Gile

Preheat oven to 350°. In a large bowl, beat
Eggs, Flour and Baking Powder with an electric mixer until fluffy. Add the remaining ingredients in order, stirring with a spoon or
spatula after each entry, making sure everything is well blended. Pour mixture into a 9
x 13-inch glass dish sprayed with Cooking
Oil. Bake for· 35 - 40 minutes, or until the
top is lightly browned and the center is firm.
Remove and let stand for 5 minutes. Servings: 8

CREAMY PEACH-FILLED
FRENCH TOAST
1 (3 oz.) pkg. Cream

Cheese, softened
1

12 c. Peaches, chopped
2 T. Pecans, chopped
1 T. Honey
6 - 8 slices French Bread,
cut diagonally 1% inches
thick (half of 1 lb. loaf)
2 Eggs
1h c. Half-and-Half
% tsp. Vanilla

Lynda Hofeldt

In a small bowl, beat Cream Cheese until
light and fluffy. Add Peaches, Pecans and
Honey; blend, well. Cut pocket in top rounded
edge of each Bread slice. Carefully fill each
with 11/2 T. of Cheese mixture. Heat large
skillet or griddle to 350°. In shallow bowl or
pie pan, slightly beat Eggs. Add Half-andHalf and Vanilla; mix well. Lightly grease
heated skillet. Being careful not to squeeze
filled slices, dip Bread in Egg mixture, turning
to coat both sides. Cook in skillet over
medium heat about 3 - 4 minutes on each
side or until golden brown. If desired, serve
with Butter, additional sliced Fresh Fruit and
Honey or Maple Syrup. Servings: 3 - 4
Recipe Note: Foods class loves this.

120

25975·98

DON'S ZUCCHINI QUICHE
3 c. Zucchini, unpeeled,
thinly sliced
1 c. Bisquick (or Buttermilk
Pancake Mix)
112 c. Onion, chopped
1/2 c. Parmesan Cheese,
grated
112 c. Vegetable Oil
2 T. Snipped Parsley
1/2 tsp. Salt
1/2 tsp. Seasoned Salt
'12 tsp. Garlic Powder
Dash of Pepper
4 Eggs, slightly beaten

Barbara Goetze/man

Mix all thoroughly, pour into a greased 9 x
13 x 2-inch pan. Bake for 25 - 35 minutes
at 350° or until golden brown. Can be served
warm or cold. Can also be used as a main
dish or a small slice as an appetizer.

DROP DONUTS

Dolores Randall

2 Eggs, beaten
1 112 c. Sugar
1'12 c. Milk
1 tsp. Vanilla
'12 tsp. Salt
4 1/2 c. Flour
9 tsp. Baking Powder
2 tsp. Nutmeg

Beat Eggs, then beat in well, Sugar, Milk,
Vanilla and Salt. Silt together Flour, Baking
Powder and Nutmeg. Blend into Egg mixture, beat well. The dough will be soft, drop
by teaspoon full into hot grease.
Recipe Note: Makes a big batch and kids
love them, about the size of donut holes.
Can add 1tsp. Lemon Extract for different
flavor.

EGG SAUSAGE SOUFFLE
2 c. Milk
6 Eggs, beaten
6 slices White Bread,
cubed, remove crust
1 c. Sharp Cheddar
Cheese, shredded
1 tsp. Salt
1 Tomato, chopped
1 tsp. Dry Mustard
1 lb. Sausage, browned
and drained
1 Onion, finely chopped

25975-98

Kay Lawrence

Mix all ingredients, except tomato. Pour into
a 9 x 13-inch pan. Refrigerate overnight.
Next morning, dot with Tomato and bake at
350° oven for 50 minutes.

121

FAST A.M. BREAKFAST
ROLLS
1 loaf Frozen Bread Dough
(thaw until you can cut
pieces the size of
walnuts)
1 pkg. Butterscotch
Pudding Mix
1f2 c. Brown Sugar
1
12 tsp. Cinnamon
'lo c. Butter or Margarine,
melted
'h c. Nuts, chopped

Grease Bundt pan well, add Nuts. Place
pieces of Bread Dough in pan. Dot with Butter. Mix Dry Pudding Mix, Brown Sugar, Cinnamon and Butter together and sprinkle over
top. Let stand on counter overnight. Next
A.M. Bake 30 minutes in 350°. Invert onto
platter immediately - when baked.

fRENCH TOAST
CASSEROLE
French Bread, cut into 1 u
pieces

8 Eggs
3 c. Milk
4tsp. Sugar
'!. tsp. Salt
1 T. Vanilla
Cinnamon

Diane Lawrence, Marie Watson

Cut French Bread into 1 inch pieces and
place in a single layer in a 9 x 13-inch buttered pan. Beat together next 5 ingredients
and pour over Bread. Cover with foil. Refrigerate overnight. Remove foil to bake at 350°
for 50 minutes. Sprinkle with Cinnamon.
Serve with your favorite syrup.

FROZEN FRUIT SLUSH
3 Bananas, sliced

6 oz. Lemonade plus 3
cans water

6 oz. Orange Juice plus 3
cans water
1 (1 0 oz.) box Strawberries
1 (1 0 oz.) box Raspberries
1 lg. can Crushed
Pineapples
1 (10 oz.) jar Maraschino
Cherries and Juice

122

Cheryl Collins

Marie Watson

Mix all ingredients together in a freezable
bowl. Freeze. Make the day before serving.
Take out 2'/' - 3 hours before use. Chop
and serve. Serves 8- 12. Tastes best if partially frozen.

Recipe Note: Doubles easily. Good as a
first course for brunch or as a dessert.

25975-98

FRUIT SWIRL COFFEE
CAKE
1% c. Sugar
1J, c. Crisco (I use butter
flavored)
1 tsp. Vanilla
4 eggs
112 c. Margarine
1'12 tsp. Baking Soda
1 tsp. Almond Extract
3 c. Flour
Fruit Pie Filling, any flavor
1 c. Powdered Sugar

Jane Swanson

Blend together first seven ingredients,
through Almond Extract. Add Flour and mix
well. Spread % of batter in 9 x 13-inch pan.
Spread Pie Filling over batter. Drop remaining batter over filling. Bake at 350' for
45 - 50 minutes. Prepare glaze with Powdered Sugar and Milk. Drizzle glaze over
coffee cake when done.

1 • 2 T. Milk

HENRICIS COFFEE CAKE
3f4 c. Butter
1% c. Sugar
3 Eggs

1 c. Milk
3 c. Flour
3 tsp. Baking Powder
'h tsp. Salt
1 tsp. Lemon Rind

Mix all ingredients in order listed and put in
lightly greased form pan (Angel Food Cake
Pan). Bake one hour in 350° oven or until
it is brown on top.

IMPOSSIBLE QUICHE
3 Eggs
112 c. Bisquick Mix
11h c. Milk

1!4 c. Butter, melted
% tsp. Salt
1 c. Swiss Cheese or Sharp
Cheddar Cheese,
shredded
1/2

Thelma Anderson

Linda Farrell

Put all ingredients but Meat and Cheese in
a blender. Mix a few seconds. Pour into
greased 9 inch pie tin. Sprinkle Cheese and
Meat on top. Press gently under surface with
back of spoon. Bake at 350" for 45 minutes.
Cool 10 minutes.

c. Ham, chunks or

Bacon, crumbled

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123

MARLENE'S COffEE CAKE

'I• lb. Margarine
1 c. Granulated Sugar
2 c. Flour
'12 tsp. Salt
2 Eggs
1 c. Sour Cream
1 tsp. Baking Soda
1 tsp. Baking Powder
1 tsp. Vanilla or Almond
Extract
1 c. Flour
112
1;4

c. Granulated Sugar
c. Margarine

Pie Filling, any flavor

Cream Margarine, Vanilla and Sugar. Add
Eggs. Mix 2 c. Flour, Salt, Baking Soda, Baking Powder dry ingredients; add to Sugar
mixture alternately with Sour Cream. Spread
in a greased jelly roll pan. Create a streusel
topping with Flour, Sugar and Butter. Sprinkle topping over batter. Canned Pie Filling
can be spooned over topping (dollops) if desired. Bake at 350' for 25 minutes. Good
for a crowd.
Recipe Note: I made this for coffee hour
one Sunday and Mike DeBenedetto told
me this recipe had to be put in the cookbook.

OVEN-BAKED fRITTAT A
10 Eggs
112 c. Butter~ melted
1 tsp. Baking Powder
112 c. Flour
3 c. Cheddar Cheese,
shredded
2 c. Cream-Style Cottage
Cheese
1 sm. Zucchini, coarsely
chopped

Ellen Petersen

Carole Anderson

Lightly grease a 12 x 8 inch glass baking
dish. In a large bowl, beat Eggs lightly. Stir
in melted Butter and remaining ingredients.
Pour into baking dish. Bake at 350' for 3540 minutes or until golden. Cut into squares
and serve immediately. Servings: 6 - 8

6 Green Onions, finely

chopped

'12 tsp. Salt

'I• tsp.

124

Pepper

25975·98

PANCAKE PUFF
6 Eggs
1 c. Milk
1/2. c. Sugar
1 c. Flour
1/4 tsp. Salt
1 stick Butter or Margarine
1/4 c. Orange Juice
1 - 1'h c. Fresh Blueberries

Jane Swanson

Preheat oven to 425°. Mix all ingredients,
except Butter and Blueberries, in a blender.
Melt Butter in a 9 x 13-inch pan (I use a
glass one) until sizzling. Pour batter in hot
pan. Sprinkle with Blueberries. Bake for 20
minutes. Serve with warm syrup. Servings:
8

Recipe Note: This recipe "puffs" up really
high while in the oven and then "falls"
when you take it out of the oven.

PEACH MElBA FRENCH
TOAST

Joyce Gi/e

6
6
2
2

English Muffins, split
Eggs
c. Half & Half or Milk
T. Amaretto or Peach
Schnapps
1 tsp. Vanilla
'14 tsp. Salt
1
/a tsp. Nutmeg

Arrange Muffin halves in a large tub. In a
medium bowl, combine Eggs, Milk, Amaretto, Vanilla, Salt and Nutmeg. Mix thoroughly
and pour over Muffins. Cover and refrigerate
overnight. To cook, melt Butter on electric
griddle and fry muffins until golden brown.
Servings: 6

Fruit Sauce

Heat Butter is a skillet. Add Peaches and
cook until softened (2 - 3 minutes). Stir in
Preserves and Brandy. Heat until mixture
bubbles. To serve, place 12 Muffin halves
on a platter and pour a small amount of Fruit
Sauce over the top. Sprinkle with Powdered
Sugar and Fresh Raspberries (in season).
Pour remaining Fruit Sauce into glass bowl
to serve at table using a gravy ladle.

2 T. Butter
4 med. to lg. Peaches,
peeled and sliced
1 c. Apricot Preserves
2 T. Apricot Brandy
Powder Sugar
Fresh Raspberries

25975·98

125

QUICHE LORRAINE
Pastry:

'h c. Butter, chilled
3 T. Shortening
2 c. Flour
'h tsp. Salt
5-6 T. Water
Filling:
% lb. Bacon or Ham, diced
3/4 c. Swiss Cheese, diced
2 c. Milk
3 Eggs
•;, tsp. Salt
•;, tsp. Pepper
Dash Nutmeg
1 tsp. Chives

126

Nan Hebert

Pastry: Combine Flour and Salt, cut with
Butter and Shortening. Make a crumbly
Flour mixture. Add Water to achieve pie
crust consistency. Let rest 2- 36 hours. Roll
out between sheet of wax paper. Spread
crust over pie pan. Place Bacon or Ham and
Cheese on top of Crust. (If using Bacon, fry
until crisp and then crumble in shell.) Scald
the Milk, cool slightly and add the remaining
ingredients, Eggs and Seasonings. Pour
Milk mixture over Meat and Cheese. Bake
at 375° for 40 minutes or until knife comes
out clean.

25975-98

RAISED DONUTS
2 112 c. Water, warm
1
12 c. Sugar

3 pkg. Dry Yeast
3 c. Flour
1 T. Salt
1 Egg
'h c. Oil
4% c. Flour
Powder Sugar
Pinch of Salt
1 tsp. Vanilla
Cold Water

Margaret Sisson

Mix first three ingredients together, and let
stand 10 minutes. Add 3 c. Flour to Sugar
mixture and beat well. Let stand to rise
(maybe 10 minutes). I use one bowl, 1 measuring spoon, one measuring cup and usually not a mixer. Add the Salt, Egg, Oil and
remaining Flour to the Flour/Sugar mixture.
When stiff turn on a floured board. Knead
well, cover, let rise until double. Punch down
and refrigerate (or can be used right away
after it rises again). It has to be punched
down when in refrigerator. For Church donuts we let stand overnight. In morning roll
out on floured board about 112 inch thick. Cut
with donut cutter. Spray cookie sheets with
Vegetable Oil, put donuts on cookie sheet
to rise. When doubled fry in deep fat until
brown on both sides. Make and glaze the
donuts with Powdered Sugar, Salt, Vanilla
and Cold water. Joanne makes holes bigger
by stretching before putting on the cookie
sheet to rise. Joanne fries and I glaze. I use
a large bowl for frosting and a long handled
wooden spoon to donuts on to drip back into
the bowl.
Recipe Note: This is the same dough I
use to make buns, coffee cake, etc.
Dough can be refrigerated for 4 days.

25975-98

127

RASPBERRY CREAM CHEESE
COFFEE CAKE
2% c. All-Purpose Flour
3
/4 c. Sugar
3
/4 c. Margarine or Butter
1h tsp. Baking Powder
'f, tsp. Baking Soda
'!. tsp. Salt
% c. Dairy Sour Cream
1 tsp. Almond Extract
1 Egg
1 (8 oz.) pkg. Cream
Cheese~ softened
1
/4 c. Sugar
1 Egg
1
12 c. Raspberry Preserves
'h c. Sliced Almonds

Lynda Hofeldt

Heat oven to 350'. Grease and flour bottom
and sides of 9 or 10 inch springtorm pan.
Lightly spoon Flour into measuring cup; level
oft. In large bowl, combine Flour and % c.
Sugar. Using pastry blender or fork, cut in
Margarine until mixture resembles coarse
crumbs. Reserve 1 c. of crumb mixture. To
remaining crumb mixture, add Baking Powder, Baking Soda, Salt, Sour Cream, Almond
Extract and 1 Egg; blend well. Spread batter
over bottom and 2 inches up sides of
greased and floured pan. (Batter should be
about 1/, inch thick on sides.) In small bowl,
combine Cream Cheese, '14 c. Sugar and 1
Egg; blend well. Pour into batter-lined pan.
Carefully spoon Preserves evenly over
Cream Cheese mixture. In small bowl, combine reserved crumb mixture and sliced Almonds. Sprinkle over Preserves. Bake at
350° tor 45 - 55 minutes or until Cream
Cheese tilling is set and crust is deep golden
brown. Cool 15 minutes. Remove sides of
pan. Serve warm or cool. Cut into wedges.
Refrigerate leftovers. Servings: 16

Recipe Note: One of the best I've ever
had!

128

25975·98

ROSAUE'S KUCHEN
CAKES

Claire Gilday Teasdale

1 oz. Cake Yeast or 2 tsp.
Dry Yeast
1/4 c. Warm Water
1 T. White Sugar
'I< c. Milk, scalded
'h c. Butter
1/4 c. Sugar
112 tsp. Salt
1 tsp. Vanilla
2 Eggs, well beaten
3 c. Flour

Mix Yeast, Water and 1 T. Sugar and let
stand until bubbly. Scald the Milk, take off
heat and melt the Butter in the Milk. When
lukewarm add Sugar, Salt and Vanilla, mix
well. Add the Eggs, the Yeast mixture and
the Flour. Mix well and let stand in a warm
place for 1 hour. Pour out on a well floured
board and knead lightly, adding more flour
if needed. Put in oiled bowl and let rise until
double in bulk. Knead again and cut into 2
pieces. Roll out each piece to about 10 x 8
inches. Spread with either the Frosting Mix
or Fruit or Cinnamon & Nut Filling. Bake at
325° for 20 - 25 minutes until light brown.

Frosting Mix

Cream Butter. Add Vanilla and Sugar, mix
well. Add chopped Nuts. Put filling on top of
dough and roll up. Then cut in 2 inch pieces,
place in muffin cups or cake pans.

112 c. Butter or Crisco
1 tsp. Vanilla
1 '12 c. Sugar
1
12 c. Nuts~ chopped

Cinnamon and Nut Filling
1 T. Butter, softened
1 T. Sugar
1 tsp. Cinnamon
Chopped Nuts if desired
Fruit Filling
1/z

c. Strawberry or any
other Jam

25975-98

Spread dough with softened Butter, sprinkle
with Cinnamon/Sugar mixture. Add nuts if
desired. Roll up dough and cut into 2 inch
pieces, place in muffin cups or cake pans.

Spread Jam over dough. Roll up, cut into 2
inch pieces and place in muffin cups or cake
pans.

129

SOUR CREAM COFFEE
CAKE
1 can Apricot Solo Filling
1 stick Butter, softened

1 stick Margarine, softened
2 c. Sugar
2 Eggs
2 c. Flour
1 tsp. Baking Powder
Pinch of Salt
1 c. Sour Cream
1 tsp. Vanilla
Confectioners Sugar

Heat oven to 350'. Grease a bundt pan. For
cake, cream Butter and Margarine in large
mixer bowl. Beat in Sugar. Add Eggs, beat
until mixture is smooth. Stir in Flour, Baking
Powder, and Salt together. Add Flour mixture to creamed Butter, alternating with Sour
Cream and Vanilla until batter is blended.
Do not over mix. Spoon '13 of batter into pan
(batter will be sticky). Top with some Filling
mixture. Continue layering this way until batter and filling are used up. End with batter.
Bake 60 minutes. Done when toothpick
comes out clean. Cool 10 minutes before
inverting onto wire rack. Sprinkle with Confectioners Sugar before serving.

THOMAS' TERRIFIC GARLIC
EGGS
1 tsp. Butter
1 good size clove Garlic,

diced
2 Eggs
Salt to taste
Pepper to taste

Cheryl Hal/ez

Thomas Gilday

First you take a teaspoon of Butter and put
it in a pan. Then take a good size Garlic
Clove, diced up real small and cook in the
Butter. After that scramble two Eggs and put
them in the pan and cook until done. When
done (optional) to put Salt and Pepper. And
Enjoy!

Recipe Favorites

130

25975-98

Helpful Hints
Over-ripe bananas can be pee!ed and frozen in a olastic container
until it's time to bake bread or cake.
When baking bread, a small dish of water in the oven will help keep
the crust from getting too hard or brown.
Use shortening, not margarine or oil, to grease pans, as margarine
and oil absorb more readily into the dough or batter (especially bread).
Use a metal Ice tray divider to cut biscuits in a hurry. Press into the
dough, and biscuits will separate at dividlna lines when baked
To make self-rising flour, mix 4 cups
2 teaspoons salt and 2
covered container.
tablespoons baking powder, and store in a
Hot water ki!is yeast One way to tel! the correct temperature is to
pour the water over your forearm. If you cannot feel either hot or
cold, the temperature is
When in

always sift flour before

When baking in a glass pan, reduce the oven temperature by 25°.
When baking bread, you get a finer texture if you use milk. Water
makes a coarser bread.
or the

If your biscuits are dry it could be from too much
oven temperature may not have been hot enough.
Nut breads are better if stored 24 hours before serving.

To make bread crumbs, toast the heels of bread and chop in a
blender or food processor.
Cracked eggs should only be used in dishes that are thoroughly
cooked; they may contain bacteria.
The freshness of eggs can be tested by placing them in a large bowl
of cold water; il they float, do not use them.
For a quick, low-fat crunchy topping for
with Grape-Nuts cereal before baking.

sprinkle the tops

Breads & Rolls
Breads
ANGEL GINGER BREAD
1 Egg
2 c. Sugar
1/4

1/4

c. Molasses
c. Margarine, melted

1 c. Flour
1 tsp. Baking Powder
1/2 tsp. Soda
1 tsp. Ginger
1/2 c. Boiling Water

APPLESAUCE BREAD
4 c. Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1 c. Butter
3 c. Sugar
4 Eggs
2 c. Applesauce
1 c. Buttermilk
2 tsp. Vanilla

25975-98

Marilyn Heckmann

Beat together the Egg, Sugar, Molasses and
Margarine. Add Flour, Baking Powder, Soda
and Ginger. Stir in Boiling Water to the
above ingredients. Bake at 350' approximately 25 - 30 minutes in a greased 8 x 8
inch dish.

Jean Thompson

Mix all ingredients together. Bake at 350'
for approximately 1 hour. Makes 2 large or
4 small loaves.

131

BANANA BLUEBERRY
BREAD
1

12 c. Butter

2/3

c. Honey

2 Eggs
2 Bananas
1 c. Blueberries~ fresh or
frozen
1 tsp. Baking Soda
1 'h c. Whole Wheat Flour
'I• tsp. Salt
1/z c. Oats
% c. Walnuts, chopped

Carole Anderson

Cream Butter, Honey and Eggs. Beat in Bananas. Slowly add Soda, Flour and Salt.
When well mixed, add Oats. Carefully stir in
Blueberries and Walnuts. Butter and Flour
a glass loaf pan. Bake at 350" for 55 - 60
minutes.

BANANA BREAD

Shirley Andrews

(The Easy Way)
'h c. Butter, softened
1 c. Sugar
2 Eggs
3 ripe Bananas, mashed
2 c. Flour
1 tsp. Baking Soda
'h c. Walnuts, chopped

Cream Butter and Sugar together in a large
mixing bowl. Add Eggs one at a time, beat
well, then add mashed Bananas and blend.
Stir in Flour, Nuts and Soda. Pour into
greased loaf pan and bake at 325° for 1
hour.
Recipe Note: Use over ripe Bananas lor
best flavor.

BOHEMIAN DUMPLINGS
1 c. Flour
1 tsp. Salt
'14 c. Milk
1 tsp. Baking Powder
1 Egg
1 slice White Bread, cubed

Effen Petersen

Mix all ingredients and let stand in covered
bowl '12 hour. On lightly floured board shape
into an oval loaf. Let it rest for 112 hour (covered with a towel). Put loaf into boiling water
uncovered for 10 minutes, turn over and
cook covered for 20 minutes. Slice and
serve. Loaf makes 8 - 10 slices.
Recipe Note: This recipe is time consuming but well worth it. Excellent served
with roast pork, gravy, sauerkraut (or red
cabbage) and apple sauce! Add Bohemians serve apple sauce with pork.

132

25975-98

BUTTERSCOTCH BANANA
BREAD
3% c. All-purpose Flour
4 tsp. Baking Powder

1 tsp. Baking Soda
1 tsp. Cinnamon
1 tsp. Nutmeg
1 tsp. Salt
2 c. (4 - 6 med) Ripe
Bananas, mashed
1 '12 c. Sugar
2 Eggs
112 c. Butter, melted
112 c. Milk
2 2/3 c.

Pecans~

chopped,

divided
1 (12 oz.) pkg. Butterscotch
Morsels

Diane Lawrence

Preheat oven to 350'. In a small bowl, combine Flour, Baking Powder, Baking Soda,
Cinnamon, Nutmeg and Salt; set aside. In a
large bowl, combine Bananas, Sugar, Eggs
and Butter. Beat until creamy. Gradually add
Flour mixture alternately with Milk. Mix until
well blended. Stir in 2 c. Pecans and the
Butterscotch Morsels. Pour batter equally
into 2 well greased and floured 9 x 5 x 3
inch loaf pans. Sprinkle tops equally with
remaining % c. Pecans. Bake 60 - 70 minutes. Cool 15 minutes, remove from pans.

CARROT BREAD

Mary Strike

2 c. Sugar
4 Eggs
1'12 c. Salad Oil
3 c. Flour
2 tsp. Baking Powder
2 tsp. Soda
1 tsp. Salt
1 tsp. Cinnamon
3 c. Grated Carrots
'12 c. Walnuts, chopped

Mix all ingredients together and pour into
ungreased Angle Food Pan. Bake at 350°
for 1 hour or until a toothpick inserted into
the center comes out clean. (Optional: May
ice with Powdered Sugar Icing.)

25975-96

133

Lynda Hole/dt

CHEESE AND BEER
BREAD
2

/3 c. Water

c. Oil
11/, c. (12 oz.) Beer
1112 Whole Wheat Flour
8 oz. Cheddar Cheese, 112"
1iz

cubes

c. Sugar
c. Wheat Germ
2 tsp. Salt
2 pkg. Yeast
1 Egg
4'12 - 5 c. Bread Flour
1iz
1iz

Heat Oil, Water and Beer to 120'. Add flour,
Sugar, Salt, Yeast, and Egg, beat for 2 minutes. Knead, then cover, let rise to double.
Knead again. Line loaf pan with aluminum
foil and then grease the foil. Knead in
Cheese, let rise until double. Bake 40 - 50
minutes at 350'. Makes two loaves.

Recipe Note: I love this one.

CHOCOlATE ZUCCHINI
BREAD
1 box Chocolate Cake Mix
1 tsp. Cinnamon
3 Eggs
1112 c. Water

c. Oil
1 c. Zucchini, peeled and
grated
'14 c. Nuts, chopped
1/2

CRANBERRY BREAD
2 c. Flour
1 tsp. Salt
1 tsp. Baking Soda
11/, tsp. Baking Powder
11/, c. Sugar
1 Egg, beaten
'h c. Orange Juice
Grated Orange Rind
2 T. Hot Water
1 112 c. Fresh Cranberries!
cut in half

134

Mary Strike

Combine Cake Mix, Cinnamon, Eggs, Water
and Oil in large bowl. Beat on low speed for
2 minutes. Fold in Zucchini and Nuts. Pour
into 2 greased and floured 9 x 5 inch loaf
pans. Bake at 350° for 45 - 55 minutes or
until loaves test done.

Nan Hebert

Mix well all ingredients, except Cranberries.
Stir in Cranberries. Bake at 325' for 1 hour
15 minutes in a greased bread pan.

25975-98

CRANBERRY POPPY SEED
LOAF
21/2 c. Flour
3/4

c. Sugar

2 T. Poppy Seed
1 T. Baking Powder
1 c. Skim Milk
'Is c. Margarine, melted
% c. Egg Beaters (or 1
Egg)
1 tsp. Vanilla
2 tsp. Grated Lemon Peel
1 c. Fresh or Frozen
Cranberries, chopped
Confectioners' Sugar

Carole Anderson

Mix Flour, Sugar, Poppy Seed and Baking
Powder. Set aside. Blend Milk, Margarine,.
Egg Product, Vanilla and Lemon Peel. Stir
into Flour Mixture. Just until moistened. Stir
in Cranberries. Spread in a greased 8'/' x
4'12 x 2'12 inch loaf pan. Bake at 350' for
60 - 70 minutes. Cool. Drizzle with glaze
if desired.

Recipe Note: I sometimes sprinkle with
Confectioners' Sugar.

Glaze, optional

ENGLISH MUFFIN LOAVES
2 pkgs. Fleischmann's
Active Dry Yeast
6 c. Flour, unsifted, divided
1 T. Sugar
2 tsp. Salt
•;, tsp. Baking Soda
2 c. Milk
112 c. Water
Cornmeal

Laura Horton

Combine 3 c. Flour, Yeast, Sugar, Salt and
Soda. Heat liquids until very warm, 120° 130°. Add to dry mixture, beat well. Stir in
rest of Flour to make a stiff batter. Spoon
into two 8'/, x 4 1/2 inch loaf pans that have
been greased and sprinkled with Cornmeal.
Cover, let rise in warm place for 45 minutes.
Bake at 400° for 25 minutes. Remove from
pans immediately and cool.

Recipe Note: This is from a Fleischmann's Yeast Package. I have used it and
like it very much. It's easy and we like it
toasted!

25975·98

135

GARLIC BUBBLE LOAF
1 loaf Frozen White Bread
Dough
112 c. Margarine 1 melted

1 Egg, beaten
1 tsp. Parsley Flakes
'h tsp. Salt
'h tsp. Garlic Powder

HERB BREAD
2 loaves Rhodes Bread
(found in freezer section)
1% sticks Butter

2 c. Parmesan Cheese
1 tsp. Oregano
1 tsp. Parsley
1 tsp. Garlic Salt
1 tsp. Dill Weed

Mary Strike

Thaw and soften Bread Dough. Blend
melted Margarine, Egg, Garlic Powder,
Parsley and Salt. Cut or pull off pieces the
size of a walnut. Dip in Margarine mixture,
place pieces of dough in a greased loaf pan.
Cover and let rise until double in size. Bake
at 375c for 30 minutes. Brush with melted
Margarine.

Kim Pierson

Let Bread dough thaw long enough to cut
into slices (1 'h hours or overnight in refrigerator). Cut each loaf into 12 slices. Melt Butter and add Spices, put in a small bowl. Put
Parmesan Cheese in a small bowl. Dip
Bread slices in Butter mixture then in
Cheese. Grease a large bundt pan, stand
slices in pan, they rnay be squished. Let rise
for 3 hours. Bake at 350° for 30 minutes.
Makes 24 slices.
Recipe Note: If you buy the Parmesan
Cheese with Spices already in it you can
omit the spices above.

136

25975-98

HOME EC'S FAVORITE PIZZA
CRUST
'!.c. Water, 105- 115'
1 T. Sugar
2 tsp. Yeast
1 c. Water, 105 -115'
2 T. Sugar
'h tsp. Salt
3 - 3'12 c. Flour
1 T. Oil

Lynda Hofeldt

Combine first three ingredients in a cup. Mix
next three ingredients and then add the
Yeast mixture. Work Flour into liquid mixture
to make a dough. Use 3 c. if you can. Knead
again and knead in Oil (this is the secret).
Put into a bag, sealed on the top. It can rise
in the refrigerator 24 hours or on the counter
1 hour. Roll out and top with pizza toppings.
Bake at 475' 15 minutes or until it looks
like pizza.
Recipe Note: This was taught to me by a
ROOT Photographer, 20 years ago. It was
his grandmother's-

ImSH SODA BREAD
3 c. Flour
'h c. Sugar
3 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
1'12 c. Currants or Golden
Raisins
2 Eggs
1'/• c. Buttermilk
2 T. Shortening (Margarine
or Butter)

25975·98

Marie Watson

Stir Flour with Sugar, Baking Powder, Soda
and Salt. Stir in Currants. Combine beaten
Eggs, Buttermilk, and melted Shortening;
stir into dry ingredients, mixing just until
Flour is moistened. Turn batter into two
greased and floured 8 x 4 inch loaf pans.
Bake at 350' for about 50 minutes. Check
center with toothpick or knife.

137

Lynda Hofeldt

MOM'S BANANA NUT
BREAD
1 - 2 Bananas
1 c. Nuts, chopped
112 c. Butter
1 c. Sugar
2 Eggs
1112 T. Buttermilk (or 1112 T.
Milk+ 1 tsp. Vinegar)
1 tsp. Lemon Juice
2 c. Flour
tsp. Salt
1'h tsp. Baking Powder
112 tsp. Baking Soda

Cream Butter and Sugar. Add Eggs, blend
in Milk and Lemon Juice. Sift together dry
ingredients, add to Egg mixture. Fold in Bananas and Nuts. Turn into a greased and
floured loaf pan. Bake at 350° for 35-45 minutes. Makes 2 loaves.

'I'

STRAWBERRIES AND CREAM
BREAD
2 (3 oz.) pkgs. Low1at
Cream Cheese, softened
1/4

c. Sugar

1 Egg
1'h c. Flour
1 c. Sugar
1 tsp. Cinnamon
112 tsp. Salt
112 tsp. Baking Soda
%c. Oil

2 Eggs, beaten
1 c. Frozen, Unsweetened
Whole Strawberries,

thawed and sliced
12 c. Pecans, chopped
2 T. Pecans, chopped used

1

on top

138

Mary Strike

Make filling by combining Cream Cheese,
Sugar and Egg, beat at medium speed until
smooth. Set aside. Combine dry ingredients
in a large bowl; mix well. In a separate bowl,
blend Oil and Eggs, add Strawberries. Combine both mixtures. Stir in Pecans blending
until dry ingredients are just moistened. Put
half of mixture into prepared pan. Pour filling
over batter spreading to cover, pour remaining batter on top. Garnish with 2 T.
chopped Pecans. Bake in generously
greased (bottom only) 9 x 5 inch loaf pan.
Bake at 350° for 65- 75 minutes until toothpick comes out clean. Cool in pan for 15
minutes. Remove from pan, cool completely
before slicing. Yield: 1 loaf.

25975-98

STRAWBERRY BREAD
2 (10 oz.) pkgs. Frozen
Strawberries, thawed
4 Eggs
11/• c. Salad Oil
3 c. Flour
2 c. Sugar
3 tsp. Cinnamon
1 tsp. Baking Soda
1 tsp. Salt
1 c. Nuts, chopped

Carole Anderson

Grease (2) 9 x 5 inch loaf pans. Preheat
oven to 350°. Stir Strawberries, Eggs and
Oil. Combine Sugar, Flour, Cinnamon, Baking Soda, Salt and Nuts. Add to Strawberry
mixture and stir until blended. Pour into pans
and bake 1 hour or until toothpick comes out
clean. Loosen in pans and cool 30 minutes
before removing. Yield: 2 loaves, can make
3 smaller breads, bake for 45 minutes.

Recipe Note: It is just delicious and keeps
well.

ZUCCHINI BREAD
3 Eggs, well beaten
2 c. Sugar
1 c. Vegetable Oil or 1 c.
Applesauce (substitution)
1 tsp. Vanilla
1 tsp. Salt
1 tsp. Cinnamon
1 tsp. Baking Soda
1 tsp. Baking Powder
3 c. Flour (I use 2 c.
White & 1 c. Wheat Flour)
2 c. Zucchini, grated (more
is moister)

25975-98

Linda C. Farrell

Mix Eggs, Sugar, Oil and Vanilla. In separate
bowl mix Flour, Soda, Baking Powder, Cinnamon and Salt. Add Flour mixture slowly
to the Egg Mixture. Batter will become very
stiff. Add grated Zucchini. The Zucchini will
moisten the batter. Pour batter into 2 well
greased loaf pans. Bake at 350° for 60 · 70
minutes. Use toothpick test. Makes two
loaves.

Recipe Note: Serve plain with Butter,
Cream Cheese or with a mixture of Butter,
Cream Cheese, Honey and a few drops
of Lemon Juice (to taste).

139

Rolls
6 WEEKS REFRIGERATOR
MUFFINS
15 oz. Raisin Bran
5 c. Flour, sifted

3 c. Sugar
2 tsp. Salt
5 tsp. Soda
4 Eggs, beaten
1 qt. Buttermilk
1 c. Margarine, melted

Mix all ingredients together. Keep in refrigerator and bake as needed. Bake at 375" for
15 - 20 minutes.

BLUEBERRY MUFFINS
'h c. Margarine or Butter
21g.Eggs
1 c. Sugar
1 tsp. Vanilla
1/z c. Milk
1 pt. Blueberries
2 c. Flour
2 tsp. Baking Powder
'12 tsp. Salt
1 T. Sugar
'!. tsp. Nutmeg

140

Nan Hebert

Marilyn Heckmann

Beat Margarine until fluffy, add Sugar, Eggs,
and Vanilla. Beat well. Mix together Flour,
Baking Powder and Salt. Stir Flour mixture
into Egg mixture, 112 at a time, alternating
with Milk. Fold in Blueberries. Mix Nutmeg
and 1 T. Sugar, sprinkle over muffins before
baking. Bake at 375", 25- 30 minutes.

25975·98

BlUEBERRY MUFFINS
1 3/4 c. Blueberries
2 c. Sugar
1 T. Baking Powder
1 tsp. Vanilla
1 stick Margarine
2 Eggs
1 c. Milk
3 Flour
2 scant T. Butter, melted

Ellen Petersen

Wash Berries, remove stems and set aside.
Put Flour, Sugar, Baking Powder in large
bowl. Mix well. Add the stick of Butter, mix
well until crumbly. Put 1 c. crumb mixture in
small bowl and set aside. To first mixture
add Eggs, Milk and Vanilla. Fill muffin tins
(use liners or lightly grease) '12 full. Dribble
melted Butter over mixture in small bowl and
toss with a fork to make crumbs. Sprinkle
crumbs on top of batter. Bake until golden
brown. Bake at 375° for 20 - 25 minutes.
Makes 20 - 24 muffins.
Recipe Note: This recipe was published
in an Illinois Cook Book several years
ago and was submitted by my neighbor
Valerie Sheehan.

CARAMEL ROLLS

Joyce Olsen

2 loaves White Frozen
Bread Dough
1 pkg. Regular
Butterscotch Pudding
1 stick Margarine
1 c. Brown Sugar
112 c. Pecans or Walnuts,
chopped

Grease a 9 x 13-inch pan. Thaw loaves of
Bread Dough just enough to cut into chunks.
Mix Pudding, Margarine and Brown Sugar
in a pan. Heat until a liquid. May thin with a
little bit of milk. Add Nuts to the Caramel
mixture. Pour the mixture in the prepared
pan. Pinch the sliced Bread Dough to make
a roll. Stand on the Caramel mixture. Spray
a sheet of plastic wrap with Pam or similar
product. Lay over the rolls and let rise overnight. Bake at 350° for 30 minutes. Turn
upside down on cookie sheet. You can use
1 '12 loaves and put everything in a greased
Bundt pan. This will make fewer rolls but
very large ones.
Recipe Note: They now have the bread
and sweet bread in roll form. It may take
more than one package to do the 9 x
13-inch pan.

25975·98

141

CINNAMON ROLLS - QUICK &
EASY
1

/z stick Margarine

112 c. Brown Sugar
'h stick Margarine

24 Rhodes Frozen Dinner
Rolls
1 c. Sugar
2 T. Cinnamon

Nan Hebert

Melt '12 stick Margarine in a bundt pan, then
add Brown Sugar to bottom of pan. Melt 'h
stick Margarine, put in a small bowL In a
small bowl mix Sugar and Cinnamon. Roll
Frozen Dinner Rolls in melted Margarine,
then in Sugar-Cinnamon. Bunch the rolls together in bundt pan. Cover with foil, let rise
for 6 hours until rolls are nearly at the top
of pan. Bake for 30 minutes at 350° or until
brown. let cool for 15 minutes. Turn over
on a plate. Serve warm or cooL

CROISSANTS WITH CHEESE

Lynn Hall

(Barbecue Recipe)
c. Soft Style Cream
Cheese with Chives and

1/o

Onions

•;, c. Mozzarella, shredded
6 sm. Croissants, split

ENGLISH SCONES
2 c. All-purpose Flour
2 T. Sugar
1 T. Baking Powder
'h tsp. Salt
113 c. Dried Currants

6 T. Butter or Margarine
1 Egg, beaten
'h c. Milk

Combine the Cheeses in a bowl with a fork.
Spread 1 rounded tablespoon of the Cheese
mixture between halves of each Croissant
Wrap in foil and put on grill until heated.
Each Croissant is 184 calories.

Marilyn Heckmann

Stir together Flour, Sugar, Baking Powder,
Salt and Currants. Cut in Butter until mixture
resembles course crumbs. Add beaten Egg
and Milk mixed together, stirring until dough
clings together. Knead dough gently on
lightly floured surface 12- 15 strokes. Shape
into a ball and flatten to about 'h inch thick.
Cut with biscuit cutter or drinking glass. Bake
425" until golden brown 12-15 minutes.

Recipe Note: This is a good plain biscuit
recipe, eliminating sugar and currants.

142

25975-98

Marilyn Heckmann

MORNING GLORY
MUFFINS
2 c. Flour
1 c. Sugar
2 tsp. Baking Soda
2 tsp. Cinnamon
'h tsp. Salt
1 c. Carrots, grated
1 sm. can Crushed
Pineapple, drained
112 c. Raisins
112 c. Coconut
'h c. Pecans (optional)
3 Eggs
1 c. Oil
1 Apple, pared and
shredded
2 tsp. Vanilla

Mix Flour, Sugar, Soda, Cinnamon and Salt.
Stir in Carrots, Raisins, Coconut and Nuts.
In separate bowl combine Eggs, Oil, Apple
and Vanilla. Add to Flour mixture. Bake at
350°, 15 - 18 minutes.

NO KNEAD CINNAMON
ROLLS
1 pkg. Duncan Hines Moist
Deluxe Cake Mix (Not
Super Moist)
5 c. Flour
2 ('14 oz.) pkgs. Dry Yeast
2'h c. Hot Water
Butter or Margarine,
softened
1 c. Sugar
4 tsp. Cinnamon
1/4 c. Butter or Margarine,
softened
1 c. Brown Sugar, packed
4 T. Light Corn Syrup
1 c. Pecan pieces

25975·98

Mary Strike

Combine 1/4 c. melted Butter or Margarine,
Brown Sugar, Corn Syrup, and Pecan
Pieces, spread on bottom of greased pans
before putting rolls in. Combine Cake Mix,
Flour and Yeast in large bowl. Stir until well
blended. Stir in Hot Water, cover and let
rise until double (approximately 11/2 hours).
Divide dough into 2 pieces. Roll 1 piece into
large rectangle (dough is sticky but use a
little Flour as possible to keep from sticking
to floured surface.) Spread with Butter or
Margarine being very generous. Combine
Sugar and Cinnamon. Sprinkle with 1/z Cinnamon/Sugar mixture and roll up Jelly Roll
fashion. Cut into 12 pieces. Place in the
prepared 9 x 13 x 2-inch pan. Repeat with
second half of dough. Let rise until double
30 - 40 minutes. Bake in preheated oven
325° for 25 minutes or until golden brown.
Invert onto wire rack to cool. Yield: 24 Rolls.
Freezes very well!

143

RHUBARB MUFFINS
1 c. Sugar
% tsp. Salt
3 T. Margarine, softened

2 Eggs, beaten
1 tsp. Vanilla
3
/4

c. Sour Milk or

Buttermilk
2112 c. Flour
1 tsp. Soda
3 c. Rhubarb, finely diced
112 tsp. Cinnamon

Mary Strike

Combine Sugar, Salt and Margarine; add
Eggs and Vanilla. Beat well. Sift and add
dry ingredients with Sour Milk and fold in
Rhubarb. Bake 20 - 25 minutes at 375".
Be careful not to overbake. Yield: 18 - 24
Muffins.

ROASTED RED PEPPER
MUFFIN
1 c. Milk
1
14 c. Vegetable Oil
1 Egg
2 c. Flour
112 c. Cheddar Cheese,
shredded
1 T. Fresh Basil or 1 tsp.
Dried Basil
2 112 tsp. Baking Powder
1
14 tsp. Salt
'h c. Roasted Red Bell
Peppers, chopped and
drained
114 c. Pimento-Stuffed
Green Olives, chopped

Joyce Gi/e

Heat oven to 400'. Grease bottoms only of
12 muffin cups or line with paper baking
cups. Beat Milk, Oil and Egg in large bowl
until well blended. Stir in Flour, Cheese, Basil, Baking Powder and Salt just until Flour is
moistened. Fold in Bell Peppers and Olives.
Divide batter evenly among muffin cups
(cups will be almost full.) Bake 18-20 minutes or until golden brown. Immediately remove from pan; cool. Store in an airtight
container at room temperature.

STICKY BREAD

Bev Sorensen

2 pkg. Rhodes Frozen
Dinner Rolls
1 pkg. Butterscotch
Pudding (not Instant)
'h c. Butter
1
h c. Brown Sugar

Grease a bundt pan, and place Dinner Rolls
in pan, overlapping if necessary. Top Rolls
with dry Butterscotch Pudding. Boil Butter,
Brown Sugar and Cinnamon, then pour over
Rolls, on top of Pudding. Let raise overnight.
Bake at 350°, 20- 30 minutes. Pull apart to
serve.

3
/4

tsp. Cinnamon

144

25975-98

Helpful Hints
Egg whites need to be at room temperature lor greater volume when
whipped. Remember this when making meringue.
When preparing several batches of pie dough, roll dough out
between sheets of plastic wrap. Stack the discs in a pizza box, and
keep the box in the freezer. Next time you're making pie, pull out the
required crusts.
Place your pie plate on a cake stand when placing the pie dough in
it and fluting the edges. The cake stand will make it easier to turn
the pie plate, and you won't have to stoop over.
Many kitchen utensils can be used to make decorative pie edges.
For a scalloped edge, use a spoon. Crosshatched and herringbone
patterns are achieved with a fork. For a sharply pointed effect, use
a can opener to cut out points around the rim.
Dipping strawberries in chocolate? Stick toothpicks into the stem
end of the berry. Coat the berries with chocolate, shaking oll any
excess. Turn the berries upside down and stick the toothpick into a
block of styrofoam until the chocolate is set. The finished berries will
have chocolate with no flat spots. Another easy solution is to place
dipped berries dipped-side up in the holes of an egg carton.
Keep strawberries fresh for up to ten days by refrigerating them
(unwashed) in an airtight container between layers of paper towels.
When grating citrus peel, bits of peel are often stuck in the holes of
the grater. Rather than waste the peel, you can easily brush it off by
using a clean toothbrush.
To core a pear, slice the pear in half lengthwise. Use a melon bailer
to cut out the central core, using a circular motion. Draw the melon
bailer to the top of the pear, removing the interior stem as you go.
When cutting up dried fruit, it sometimes sticks to the blade of the
knife. To prevent this problem, coat the blade of your knife with a thin
film of vegetable spray before cutting.
Cutting dessert bars is easier if you score the bars as soon as the
pan comes out of the oven. When the bars cool, cut along the
scored lines.
When cutting butter into flour lor pastry dough, the process is made
easier if you cut the butter into small pieces before adding it to the flour.

Pies, Pastry & Desserts
Pies
BANANA SODA CRACKER
PIE
Crust:
14 Soda Crackers, crushed
3 Egg Whites
'I• tsp. Salt
'!. tsp. Baking Powder
1 c. Sugar
1 tsp. Vanilla
'h c. Nuts, finely chopped
Filling:
2 c. Cool Whip
1 can Fruit Cocktail,
drained
2 Bananas

Mix ingredients for the Crust (Crackers
through Nuts) and press in a large pie plate.
Bake at 325" for 30 minutes. Combine Filling
ingredients and pour into cooled Crust and
chill several hours. Garnish with more Bananas and a few Cherries or Strawberries.

CHOCOLATE-NUT ANGEL
PIE
2 Egg Whites
% tsp. Cream of Tartar
112 c. Sugar
'h c. Nuts, chopped
'14 c. Chocolate bits
1 tsp. Vanilla
1 c. Whipping Cream

25975-98

Mary Strike

Mary Polley

Beat Egg Whites until foamy, add Cream
of Tartar. Beat in Sugar gradually. Beat 5
minutes. Spread on bottom and sides of a
9 inch pie pan. Sprinkle with Nuts. Bake at
275' for 1 hour. Cool thoroughly. Melt Chocolate in top of double boiler. Add Water and
cook 5 minutes, stirring constantly. Add Vanilla. Cool. Fold in Cream which has been
whipped. Fill shell. Servings: 6 - 8

145

EASY CARAMEL APPLE
PIE
15 Caramels
1
12 c. Flour
5 c. Apples, peeled and
diced
1 c. Caramel Ice Cream
Topping
1 T. Lemon Juice
1
/z c. Pecan Pieces
1 0-inch Pie Crust

Cut each Caramel into 4 pieces, mix with
Flour. Add Apples and Caramel Ice Cream
Topping and Lemon Juice. Mix well. Pour
into a 10-inch Pie Crust. Sprinkle with Pecan
Pieces. Bake at 375' on preheated baking
sheet for 40- 45 minutes. Do not refrigerate.

EASY MOCK KEY LIME PIE
2 premade Crumb Crusts
1 can Lemon Pie Filling
1 (16 oz.) ctn. Sour Cream
113 c. Lime Juice
Green Food Coloring
(optional)
1 (8 oz.) Cool Whip
Toasted Coconut
Almond Slivers

1 heaping T. Flour
1 tsp. Vanilla
1 Unbaked Pie Crust

146

Mary Polley

Mix together Pie Filling, Sour Cream, Juice
and Food Coloring. Pour into Pie Crust. Top
with Cool Whip. Decorate with Coconut and
Almond Slivers.

EASY TO MAKE CUSTARD
PIE
2 c. Cold Milk
3 Eggs
1
12 c. Sugar

Mary Strike

Marilyn Heckmann

Whip together the Milk, Eggs, Sugar, Flour
and Vanilla. Pour into Pie Crust Sprinkle
Cinnamon on top. Bake at 350° about 45
minutes or until knife comes out clean.

25975-98

ElLEN'S FAMOUS PECAN
PIE
3 Eggs
3 T. Butter, melted
1/2 c. Brown Sugar
'I• tsp. Salt
'I• c. Granulated Sugar
'h c. Dark Corn Syrup
1 tsp. Vanilla
1 1/4 c. Pecans~ whole
1 tsp. Cinnamon
1 Frozen Pet Ritz Pie Crust
or your own Crust Recipe

Preheat oven to 350'. Line pastry in pan
and chill while preparing filling. Beat Eggs,
lightly and stir in all other ingredients, Pecans last. Pour into prepared Pie Shell. Bake
45 minutes or until knife comes out clean.

UGHT AND FRUITY PIE
1 (3 oz.) Strawberry Jello
(or any flavor)
'I' c. Boiling Water
2 c. Ice
3'h c. Whipped Cream
1 c. Strawberries, chopped
(or any fruit)
1 (9 inch) Graham Cracker
Pie Crust

25975·98

Lynda Hofeldt

Lou Ann Holmes

Dissolve Jello in Boiling Water and stir for 3
minutes. Add Ice and stir until mixture thickens. Remove any unmelted Ice cubes. Add
Whipped Cream and Fruit. Pour into Pie
Crust and chill until set.

147

ULUE PETTY'S COCONUT
PIE
1% c. Flour
Salt to taste
•;, c. Shortening
3 - 4 T. liquid (1 T. vinegar,
remainder water)
2 c. Milk, scalded
2
h c. Sugar
112 c. Flour
3 Egg Yolks, slightly
beaten

113 - 1!2 c. Coconut
1 T. Butter
1 tsp. Vanilla
Dash of Salt
3 Egg Whites
1
/3 c. Sugar, scant
'!4 tsp. Cream of Tartar
•;, tsp. Vanilla

148

Heather Menzer

The first 4 ingredients form the crust. Mix
Flour and Salt; cut in Shortening; mix in Liquid. Roll out and place in pie plate. Bake at
450' for 8 - 10 minutes. Next 8 ingredients
are the filling. Mix Sugar and Flour, add to
Hot Milk, cook until thick. Add Egg Yolks,
cook a few minutes, stirring, don't overcook.
Add Coconut, Butter, Vanilla and Salt; put
in baked crust and top with Meringue. The
last 4 ingredients are the Meringue. Beat
Egg Whites with Cream of Tartar until foamy.
Beat in Sugar, gradually, then Vanilla, until
stiff. Spread over Filling. Bake about 10 minutes at 400° until lightly browned.

25975-98

METHODIST PIE RECIPE

Kaki Gam/in

FOUND
Crust:
18 Graham Crackers
2 T. Sugar
1/4

c. Butter, melted

Filling:
1112 lbs. Cream Cheese
3
/4

c. Sugar

3 Eggs
1 tsp. Lemon Juice
1 pinch of Salt
Topping:
1 pt. Sour Cream
2 T. Sugar
1 scant tsp. Vanilla

Crust: Roll Crackers and mix with Sugar and Butter. Line 10 inch pie pan with the mixture. Filling:
Beat Cream Cheese thoroughly until fluffy. Add
well-beaten Eggs, Sugar and other ingredients.
Pour into crust Bake exactly 20 minutes in preheated 375° oven. Remove from oven and spoon

the topping carefully over hot pie. Topping: Mix
together Sour Cream, Sugar and Vanilla. Glaze
in 475° oven for 5 minutes more-- watch carefully
!!! Chill before serving.
Recipe Note: The song "Methodist Pie" was
a favorite at camp meetings in several states,

including Illinois. In search for a story about
the song, several versions turned up. some

reflecting the particular area from which the
variation hailed. But ... Apparently in the early
camp meeting days of this song, any tasty
pie might have been called "Methodist Pie".
It would be a real compliment for a cook to
have the pie she had brought to camp meeting
to be as well liked as the one in the song. As
this camp meeting song gained widespread
recognition through Bradley Kincaid and the
WLS Barn Dance radio program in the 1930's,
a specific recipe for "Methodist Pie" came into
being. In 1953 "The Shepherdess", a magazine for minister's wives, printed a recipe
which was purported to be a favorite of Lulabelle, a radio star of the WLS Barn Dance. It
was said that Lulabelle had tasted this particular pie at a doctor's home in Chicago and
given it its name. Mrs. Forrest King, a North
Georgia conference minister's wife sent this

recipe to the Chattanooga Times after the call
went out for the recipe.

25975·98

149

PEPPERMINT PIE
6 oz. Chocolate Chips
2 T. Butter
1 112 c. Rice Krispies
'h c. Walnuts, chopped
3 pt. Peppermint Ice
Cream, softened

Crushed Candy Canes,
optional
Hot Fudge or Regular
Chocolate Sauce

PIE CRUST
4 c. Flour
2 tsp. Salt
1 tsp. Baking Powder
1 T. Sugar
1'lo c. Shortening
1 Egg, beaten
1/2 c. Water
1 T. White Vinegar

150

Heather Menzer

Melt Chocolate Chips and Butter together;
remove from heat, stir in Rice Krispies and
Nuts. Press into bottom and sides of buttered pie plate, chill. Mix Ice Cream with
Crushed Candy Canes and spoon into shell.
Sprinkle with Crushed Candy Canes if desired; cover and store in freezer. Serve with
Hot Fudge or Chocolate Sauce.

Aunt Ruth Hall, Joyce Gile

Sift dry ingredients together; cut in Shortening with a pastry blender until pieces are the
size of small peas. Set aside. Mix beaten
Egg, Water and Vinegar. Sprinkle over flour
mixture, a tablespoon at a time, tossing gently with a fork as liquid is added. Mixture will
begin to stick together. Divide dough into 4
equal parts and form into balls. Let rest in
refrigerator for 10 minutes. Extra crusts may
be frozen. Flatten one ball of dough on a
lightly floured suriace by pressing with the
edge of your hand 3 times in both directions.
Using a rolling pin, roll from center to edge
in all directions until 'Is inch thick, sprinkling
with more flour as needed to keep dough
from sticking to board or pin. Fit dough into
pie plate; trim '12 - 1 inch beyond edge; fold
under and flute edge. Filling should be
added at this time if filling and crust are to
be baked together. Follow the pie recipe for
baking time and temperature. If a baked pie
shell is needed, prick bottom and sides of
dough with a fork and bake at 450' for 1012 minutes or until golden brown. Yield: 4,
9 inch pie crusts.

25975-98

Jean Thompson

STRAWBERRY PIE
1 qt. Fresh Whole
Strawberries, cleaned and

well drained
Baked Pie Shell
1 c. Water
3 T. Corn Starch
2 T. White Corn Syrup
1 c. Sugar
3 t. Strawberry Jello
1 - 2 drops Red Food
Coloring

Cook Water, Corn Starch, Corn Syrup and
Sugar until thick and clear. While hot add
Strawberry Jello and a drop or two of Red
Food Coloring. Cool slightly. Arrange Berries in pie shell and pour syrup mixture over.
Refrigerate.

TOFFEE ICE CREAM PIE
17- 18 Vanilla Wafers (or
as needed)
'h gal. Vanilla Ice Cream
1 c. Heath Bars, chopped,
divided
Sauce:
1'12 c. Sugar
1 c. Evaporated Milk

Mary Strike

Soften Ice Cream, stir in 112 c. chopped
Heath Bars. Pour into pie pan lined with Vanilla Wafers. Freeze. Mix Sauce ingredients
in sauce pan and boil 1 minute. Stir remaining 112 c. Heath Bars into Sauce. To
Serve: Pour cooled Sauce over frozen slice
of pie.

1/4 c. Butter or Margarine
'!. c. Light Corn Syrup
Dash of Salt

TOLL HOUSE PIE
2 Eggs
'h c. Unsifted Flour
112 c. Sugar
1h c. Brown Sugar, packed
1 c. Butter, melted but
cooled to room
temperature
1 c. Semi-Sweet Chocolate
Chips
1 c. Nuts, chopped
1 (9-inch) unbaked Pie
Shell

25975-98

Jean Thompson

Preheat oven to 325°. In large bowl, beat
Eggs until loamy, beat in Flour, Sugar and
Brown Sugar. Blend in melted Butter. Stir in
Chocolate Chips and Nuts. Pour into Pie
Shell. Bake 1 hour, serve warm with ice
cream or whipped cream.

151

Pastry
Mary Strike

APPLE STRUDEL
2 sticks Margarine
112 c. Cold Water
2112 c. Sifted Flour
2 Egg Yolks
8 c. Apples, chopped
1 c. Sugar
2 tsp. Cinnamon
2 c. Vanilla Wafers,
crushed
1 c. Butter, melted

The first 4 ingredients will make the dough.
Mix these ingredients and divide dough into
two pieces. Wrap in waxed paper and refrigerate overnight. The next day, roll out dough
into 2 oblong, paper thin shapes. The last 5
ingredients are the filling. Mix these ingredients and spread onto rolled dough. Roll up
and place on cookie sheet. Bake at 350° for
1 hour. Let cool. Wrap well in waxed freezer
paper and freeze. Defrost for use. Drizzle
with Powdered Sugar if desired. Frosting.
Servings: 2 strudels

BLUEBERRY KUCHEN - OLD
GERMAN RECIPE
3 c. Flour
3 tsp. Baking Powder
1 1/4 stick Butter
1 c. Sugar
3 Eggs, separate yolks and
whites
1112 tsp. Vanilla
% c. Cold Water
1 pt. Blueberries
112 c. Sugar

152

Lynda Hofeldt

Cream Butter, Egg Yolks, 1 c. Sugar and
Baking Powder. Add Vanilla and Water. Add
Flour to make a soft dough. Press into a
round pie pan (large deep one) and make
sides. Add Blueberries. Beat Egg Whites
with 112 c. Sugar to form a meringue. Top
Berries with Meringue. Bake at 350" for
45 minutes.

Recipe Note: Recipe from Germany 75
years ago. My mother's favorite, good
when Berries are in season.

25975-98

MINI PECAN TARTS
1 (8 oz.) pkg. Cream
Cheese
1h lb. Butter
2 c. Flour
1 c. Pecans, crushed
1 1/ , c. Brown Sugar
2 tsp. Vanilla
2 Eggs
2 T. Butter
pinch of Salt

Carole Anderson

Mix together the Cream Cheese, Butter and
Flour to form dough. Refrigerate the dough
for 2 hours. Mix remaining ingredients to
make the filling. Use 1 112 - 2 tsp. of dough,
flatten into a pancake and press loosely into
mini-cupcake tins. Fill tins '14 full with Pecan
Filling. Bake 20 - 30 minutes at 350°. Yield:
3 dozen.
Recipe Note: You can also use regular
size cupcake tins. Yield: 15

Desserts
ANGEL FOOD DESSERT
1 Angel Food Cake
1 pt. Raspberry Sherbet
1 pt. Lemon Sherbet
1 pt. Lime Sherbet
Cool Whip

Mary Strike

Bake an Angel Food Cake. Cool completely.
Slice Cake into 4 layers. Use a clean Angel
Food Cake pan. Place bottom layer into pan
around funnel. Frost with softened Raspberry Sherbet. Freeze. Place another layer
of Cake on top of Sherbet. Frost with softened Lemon Sherbet. Freeze. Repeat layer
of Cake, topped with softened Lime Sherbet.
Freeze. Top with last layer of Cake. Freeze
in pan several hours. Unmold onto a cake
plate. Frost with Cool Whip. Refreeze on
plate. Remove from freezer 15 minutes before serving.
Recipe Note: Soften Sherbet one pint at
a time with a mixer. If any Sherbet runs
it can all be hidden with Cool Whip. Use
different flavors of Sherbet for different
holidays.

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153

BANANA SPLIT CAKE
2 sticks Margarine
2 c. Confectioners Sugar
3 c. Graham Crackers
1 1/z sticks Margarine
4-6 Bananas
1 lg. size Cool Whip
1 No. 2 can Crushed
Pineapple, drained
Maraschino Cherries,

garnish
Nuts, garnish
Chocolate Sauce, garnish

BETSY'S ICE CREAM
DESSERT
3 c. Special K, crushed
1/o c. Coconut, flaked
1/4
1/o

c. Butter, melted

c. Sugar
1 pt. each two flavors of
Ice Cream

154

Jane Swanson
Sandy Beverley

The first two ingredients form the filling. Beat
these ingredients for not less than 15 minutes. If this mixture is a little dry, add a few
drops of milk. The next two ingredients will
make the crust. Combine Graham Crackers
and melted butter, spread and pack in a 9
x 13-inch pan. Bake at 375° for 8 minutes.
Cool. Pour Filling over Crust. Slice Bananas
long way on top of Filling. Put Crushed Pineapple over Bananas. Cover all with Cool
Whip. Decorate with Cherries, Nuts and
Chocolate Syrup.

Lynda Hofeldt

Mix Cereal and Coconut. Blend in Butter and
Sugar. Press into 8 x 8-inch pan of mix. Add
Ice Cream in layers. Add rest of topping,
press in lightly. Cover and freeze until firm.
Serve in squares with Strawberries or Hot
Fudge.

25975-98

BETTER THAN ROBERT
REDFORD
Crust:
1'12 c. Flour
1 stick + 1 T. Butter
'I• c. Nuts, chopped
2 T. Brown Sugar
Layer 1:
1 (8 oz.) pkg. Cream
Cheese
1 c. Powdered Sugar
112 lg. ctn. Cool Whip
Layer 2:
2 sm. pkgs. Instant
Chocolate Pudding
3 c. Milk
Layer 3:
'h lg. ctn. Cool Whip

BLUEBERRY SALAD

Sandra Gilday

Mix first 4 ingredients to make the crust.
Press into a 9 x 12-inch pan. bake for 12
minutes at 350'. Chill the cooked crust. Beat
the next 3 ingredients together, for layer 2.
Spread over crust. Combine Instant Pudding
and Milk for layer 3. Spread over layer 2.
Top with remaining Cool Whip.

Diane Lawrence

(or summer dessert)
2 pkg. Grape Jello
2 c. Boiling Water
1 lg. can Crushed
Pineapple with Juice
1 (1 lb. 5 oz.) can Blueberry
Pie Filling
1 (8 oz.) pkg. Cream
Cheese
1 c. (112 pt.) Sour Cream
'h c. Sugar
1 tsp. Vanilla
Nuts, chopped

25975-98

Mix together Jello, Boiling Water, Pineapple
and Pineapple Juice, and Blueberry Pie Filling. Place in rectangular glass dish. Make
topping by mixing together Cream Cheese,
Sour Cream, Sugar and Vanilla. Spread topping over Jello mixture. Sprinkle chopped
Nuts on top.

155

BUTTERSCOTCH
DESSERT
Crust:
1 stick Margarine, soft

1 c. Flour
'h c. Walnuts, ground
Layer 1:
1 c. Powdered Sugar
1 (8 oz.) pkg. Cream
Cheese
1 c. Cool Whip
Layer 2:
2 pkgs. Instant Pudding
(Lemon, Chocolate,
Pistachio or Butterscotch)
3 c. Milk
Topping:
Cool Whip
Walnuts, chopped

CHEESECAKE
3 (8 oz.) pkgs. Cream
Cheese
2 cans Sweetened
Condensed Milk
1
/4

c. Lemon Juice

Graham Cracker Crust
Pie Filling, any flavor
(optional)

156

Joyce Olsen

Mix Margarine, Flour and ground Walnuts
to make a crust. Press into a 9 x 13 x 2-inch
pan. Bake 20 - 25 minutes at 350'. Cool.
Combine Powdered Sugar, Cream Cheese
and Cool Whip for Layer 1, spread over cool
crust. Mix Pudding with Milk for layer 2, when
thick spread over Cheese layer. Top with
remaining Cool Whip. Sprinkle with chopped
Walnuts.

Mary Strike

Mix all ingredients until creamy and smooth.
Pour onto Graham Cracker Crust in a 9 x
13-inch pan. Refrigerate until set. Can be
served with different pie fillings, depending
on your taste or can be served plain.

25975-98

Carole Anderson

CHOCOLATE ANGEl
DESSERT
2 (6 oz.) pkgs. Semi-sweet
Chocolate Morsels
2 T. Sugar
3 Eggs, separated
2 c. Whipping Cream,
whipped
1 - 2 (18'12 oz.) Angel Food
Cakes

Melt Chocolate on top of double broiler. Add
Sugar and well beaten Egg Yolks. Mix thoroughly. Remove from heat and fold in stiffly
beaten Egg Whites. When cool, fold in
Whipped Cream. Tear Angel Food Cake into
bite size pieces. Sprinkle a layer of Cake in
a buttered 9 x 13-inch pan, using 1/2 of Cake.
Cover with a layer of Chocolate mixture. Repeat 2 layers again. Refrigerate overnight.

Recipe Note: My husband's Nana always
made this dessert for his birthday.

CHOCOLATE MOUSSE
DESSERT
1 pkg. Brownie Mix, for 9 x
13-inch pan
2 pkgs. Chocolate Mousse
(I use Alsa Brand, 2.8 oz.)
12 oz. Heath Pieces
2 (8 oz.) ctns. Cool Whip

Jane Swanson

Bake Brownie mix as directed in a 9 x
13-inch pan. Make Chocolate Mousse as
directed. Let cool in refrigerator. When these
are both done and cooled, start layering in
a deep bowl: Layer 1: '12 of Brownies torn
up into bite sized pieces. Layer 2: 112 of
Chocolate Mousse. Layer 3: 1 ctn. of Cool
Whip. Layer 4: 1/2 of Heath Pieces. Repeat
Layers 1 - 4 in same order. Keep cool in the
refrigerator until ready to serve. Then spoon
out into bowls. Be sure to spoon clear down
to the bottom layer for each spoonful!

Recipe Note: I use a see-through glass
bowl for this. It looks really neat. This is
a fun, easy dessert for chocolate lovers.

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157

CUSTARD BREAD
PUDDING
3 slices White Bread
112 c. Raisins
Boiling Water
3 Eggs, beaten
3 c. Milk
'!.c. Sugar
1 tsp. Vanilla
2 T. Sugar
11• tsp. Nutmeg
'!. tsp. Cinnamon

DRUMSTICK TREAT
2 c. Vanilla Wafer Crumbs
12 c. Spanish Peanuts,
crushed
113 c. Butter, melted
1 (8 oz.) pkg. Cream
Cheese
112 c. Peanut Butter
1 c. Powdered Sugar
2 c. Whipped Topping Mix
2 sm. pkgs. Instant
Chocolate Pudding
3 c. Milk
2 c. Cool Whip
112 c. Spanish Peanuts,
crushed
grated Chocolate
1

158

Marilyn Heckmann

Let Bread stand uncovered several hours
to dry. Cover Raisins with Boiling Water, 5
minutes and drain well. Mix Eggs, Milk, 1/ ,
c. Sugar and Vanilla. Place Raisins in ungreased 10 x 6 x 2 inch baking dish. Pour
Egg Mixture over Raisins. Spread Bread
slices with Butter. Cut each piece diagonally
into 4 triangles. Place on top of Egg mixture,
buttered side up. Sprinkle with mixture of 2
T. Sugar, Nutmeg and Cinnamon. Set baking dishes into pan with water to depth of
one inch. Bake at 350" about 45 minutes.
Test with a knife between center and edge.
Servings: 6

Mary Strike

Mix together the first three ingredients, press
into a 9 x 13-inch pan and bake for 10 minutes at 350°. Mix together Cream Cheese,
Peanut Butter, and Powdered Sugar. Add
Whipped Topping Mix and spread over
cooled crust. Mix together the Pudding and
Milk and spread on top of the Cream Cheese
layer, chill15 minutes until set. Spread Cool
Whip on top, top with 112 c. Peanuts and
grated Chocolate. Dessert can be served
frozen or refrigerated. If served frozen let
set out 20 minutes before cutting.

25975-98

EUNICE MATTE'S EASY
CHOCOI.ATE DESSERT
1 (9 oz.) Jiffy Cake Mix
1 (8 oz.) Cream Cheese,
softened
2 c. Milk, divided
1 (4 oz.) Instant Chocolate
Pudding
112 pt. Whipping Cream
1 T. Sugar
'h tsp. Vanilla

Prepare cake, pout into a 9 x 13-inch pan.
Bake at 350" for 15 minutes and cool. Gradually add 1 c. Milk to Cream Cheese, mix
well. Add rest of Milk and Pudding, beat until
smooth. Pour over Cake. Beat Whipping
Cream, Vanilla and Sugar, and add as topper on Pudding. Chill and serve on a plate.
Recipe Note: Always a favorite, like a
Bressler Ice Cream Cake.

fROSTY STRAWBERRY
SQUARES
Crust:
1 c. Flour, sifted
1/4 c. Brown Sugar
'h c. Walnuts, chopped
1J2 c. Butter or Margarine,
melted
Filling:
2 Egg Whites
1 c. Sugar
2 c. Fresh Strawberries,
sliced, or 1 (1 0 oz.) pkg.
Frozen Strawberries
2 T. Lemon Juice
1 c. Cream, whipped

Lynda Hofeldt

Feme Smouse
Ken Smouse

Prepare Crust by stirring together the first
four ingredients. Spread evenly in a shallow
baking pan. Bake at 350° for 20 minutes,
stirring occasionally. Sprinkle '13 of mixture
in 9 x 13 x 2-inch pan. Reserve rest of mixture. Prepare Filling by combining Egg
Whites, Sugar, Berries and Lemon Juice in
a large bowl. Beat well. Fold in Whipped
Cream. Spoon over Crust. Top with reserved
Walnut mixture. Freeze 6 hours or overnight.
Cut in squares. Garnish with whole Strawberries if desired.
Recipe Note: If Frozen Strawberries are
used, partially thaw and reduce sugar to

'13 c.

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159

FRUIT PIZZA
1 (18 oz.) pkg. Pillsbury
Refrigerated Sugar
Slice & Bake Cookies
1 (8 oz.) pkg. Cream
Cheese, softened
1h

c. Sugar

'12 tsp. Vanilla
Assorted Fruits (Banana,

Pineapple, Mandarin
Oranges, Strawberries,

Marie Watson

Cut Cookie Dough into slices 1/s inch thick.
Line 14 inch pizza pan with Cookie Slices,
over lapping slightly. Bake at 375" for 12
minutes. CooL Combine Cream Cheese,
Sugar and Vanilla, mixing until well blended.
Spread mixture over Cookie Crust. Arrange
Fruit over Cream Cheese layer. Glaze with
combined Marmalade and Water. Chill. Cut
in wedges to serve. Servings: 10-12

Blueberries, Grapes)
1
12 c. Kraft Orange
Marmalade
2 T. Water

HOMEMADE COBBLER
1 stick Butter
1 c. Self Rising Flour
1 c. Sugar
'h c. Milk
2 sm. (6 oz.) or 1 lg. (14
oz.) can of Fruit, sliced
Peaches, Fruit Cocktail,
Pears, etc.

JELLOJUNK
1 (15 oz.) can Crushed
Pineapple, drained
1 c. Powdered Sugar
1
12 c. Butter or Margarine,
softened
3 (3 oz.) pkgs. Red Jello
(flavor unimportant)
1 pkg. Dream Whip,
prepared per package

Joyce Gi/e

Melt Butter in 9 x 11 inch baking dish. Mix
Flour, Sugar and Milk. Pour over melted Butter, spoon fruit on top with all juice. Bake at
350" for 45 minutes.

Recipe Note: Using #1 0 can, use 6 half
peaches, plus '12 c. of Juice for each recipe.

Carole DeBenedetto

Mix Jello and chill until almost set, and fold
in Dream Whip. Line 9 x 13-inch cake pan
with Graham Crackers. Mix Butter and Powdered Sugar until blended and add drained
Pineapple and chopped Nuts. Pour over the
Graham Crackers, spread evenly. Layer
Jello and Dream Whip over Pineapple mixture. Chill until set.

directions

1 c. Walnuts, chopped
Graham Crackers

160

25975-98

MOCK ECLAIRS

Betsy Gamlin

Graham Crackers
1 (5.1 oz.) pkg. Instant
Vanilla Pudding
1 (8 oz.) ctn. Cool Whip
(Fat Free is OK too)

Make 24 hours in advance. Layer 9 x 13-inch
glass dish with Graham Crackers. Mix Vanilla Pudding as directed on the package,
using Milk. Add Cool Whip. Spread 1/2 of
Pudding mixture on the first layer of Graham
Crackers. Layer another row of Graham
Crackers. Spread with remaining Pudding
mixture. Layer with another row of Graham
Crackers. "Ice" with Chocolate Frosting Mix
or make Fudge Frosting.

Frosting

Mix all ingredients, adding Milk to get the
desired spreading consistency. May adjust
ingredients to taste.

'12 box Powdered Sugar
114

c. Butter, softened

2 T. Cocoa
Pet Milk

OREO FREAKOUT

Kim Pierson

12 Oreos, crushed to form

Press Oreos in a 8 x 8-inch pan. Layer remaining ingredients in order listed. Shave a
Hershey Bar on top for garnish. Freeze.

crust

softened Ice Cream, any
flavor
9 oz. Caramel Topping
9 oz. Hot Fudge Topping
8 oz. Cool Whip
Hershey Bar

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161

PEACH COBBLER
Crust:

'h c. Butter
1 112 c. Flour
1 1/, tsp. Sugar
2 Egg Yolks
'I• tsp. Salt
1 tsp. Vanilla
Fruit:
6 c. Fresh or Frozen Peach
Slices
Filling:
112 c. Cream
2 Eggs, beaten
2 T. Sugar
Topping:
1 112 c. Sugar
9 T. Flour
3 T. Butter, melted

PHILLY - CHIPPERS
1 c. Butter
1 (8 oz.) pkg. Cream
Cheese
%c. Sugar
3
/4

c. Brown Sugar, packed

1 Egg
1 tsp. Vanilla
2'12 c. Flour
1 tsp. Baking Powder
'12 tsp. Salt
1 (12 oz.) pkg. Semi-Sweet
Chocolate Chips
112 c. Nuts, chopped

162

Mary Strike

Mix Crust ingredients together (Butter
through Vanilla) and press into a greased 9
x 13-inch pan. Top with Peach Slices. To
make filling, blend together Cream, Eggs
and Sugar. Pour over top of Peaches. Combine Sugar, Flour and melted Butter for the
Topping, sprinkle on top of filling. Bake at
375° for 1 hour.

Cindy Rogers

Heat oven to 375°. Cream Butter, softened
Cream Cheese and both Sugars until light
and fluffy. Stir in Egg and Vanilla. Add combined dry ingredients; mix well. Stir in Chocolate Chips and Nuts. Bake at 375° for 15 18 minutes.

25975-98

Kim Pierson

PISTACHIO DELIGHT
40 Ritz Crackers
1 stick Butter
2 c. Milk
2 pkgs. Pistachio Pudding
1 qt. Vanilla Ice Cream
1 ctn. Cool Whip
3 Heath Bars, crushed

Crush Crackers and melt Butter. Mix together and spread into a 9 x 13-inch pan.
Bake at 350' for 10 minutes. Mix Milk, Pudding and Ice Cream with electric mixer. Pour
over crust. Top with Cool Whip and Heath
Bar crumbs. Refrigerate.

PISTACHIO DESSERT
1 stick Margarine
1 c. Flour
1 (8 oz.) pkg. Cream
Cheese
'14 c. Powdered Sugar
2112 c. Milk
2 T. Sugar
'h c. Walnuts, chopped
1 lg. ctn. Cool Whip
2 pkgs. Instant Pistachio
Pudding

Nancy Zitkus
Joyce Gile

Mix together Butter, Flour, 2 T. Sugar and
Nuts and press on bottom of a 9 x 13-inch
buttered pan. Bake for 15 minutes at 375°.
Cool. Mix Cream Cheese, Powdered Sugar,
half of the carton of Cool Whip. Spread on
top of cooled crust. Mix Pudding and Milk.
Beat 2-3 minutes. Spread on top of Cheese
mixture, chill in the refrigerator for 1 hour.
Put rest of Cool Whip on top and decorate
with chopped Walnuts or Slivered Almonds
and Cherries. Store in refrigerator. Joyce
uses 2 T. Powdered Sugar in the crust,
Nancy uses 2 T. Granulated Sugar.

Recipe Note: Do not use Butter. Any flavor of Instant Pudding may be substituted for Pistachio.

PRETZEL TORTE

Mary Strike

2 c. Pretzels, crushed
12 c. Butter, melted
1
12 c. Sugar
1 (8 oz.) pkg. Cream
Cheese
1 lg. Cool Whip
1 lg. or 2 med. cans Pie
Filling

Mix crushed Pretzels, Butter and Sugar. Pat
% of mixture into a 9 x 13-inch pan. Mix
Cream Cheese with Powdered Sugar and
blend with Cool Whip. Spread half on crumb
crust. Put Pie Filling on creamy layer and
then top with rest of Cream. Sprinkle with
remaining crumbs. Chill.

1

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163

RHUBARB DESSERT
1 c. Flour
'12 c. Powdered Sugar
112 c. Butter
5 c. Rhubarb, cut up
1'12 c. Sugar
2 Eggs, well beaten
dash of Salt
114 c. Flour plus 1 T. more

Jane Pederson

Mix first three ingredients like a pie crust
Pat in a 9 x 13-inch greased pan. Bake
15 minutes at 350°. Mix together remaining
ingredients, and spread on the hot crust
Return to oven and bake 35 minutes more
at 350" until lightly browned. Cool and serve
with whipped cream or ice cream.

Recipe Note: A springtime favorite.

RHUBARB PIZZA
1/4

c. Sugar

1 c. Flour
1 tsp. Baking Powder
'!. tsp. Salt
1 Egg
2 T. Milk
3 c. Fresh Rhubarb, diced
1 {3 oz.) box Strawberry
Jello
1 c. Sugar
112 c. Flour
1
12 c. Margarine, melted

RHUBARB SLICES
Crust:
2 sticks Margarine
'12 c. Powdered Sugar
2 c. Flour
Topping:
6 c. Rhubarb, cut fine
2 c. Sugar
'I' c. Flour, sifted
1'12 tsp. Baking Powder
4 Eggs
2 T. Margarine

164

Sylvia Olson

Mix first six ingredients {'/4 c. Sugar through
Milk) to form crust Spread on greased round
pizza pan with spatula. Put Rhubarb over
crust. Sprinkle Rhubarb with Jello. Combine
last three ingredients and spread over pizza.
Bake at 350° for 45 minutes.

Mary Strike

Crust: Mix first three ingredients together for
pie crust. Pat into a 9 x 13-inch pan. Bake
at 350° for 12 - 15 minutes. Topping: Mix
remaining ingredients together and put on
top of crust. Bake at 350° for 35- 40 minutes.

25975·98

A/vera Morgan

SWEET RAVIOLI
Dough:
3 c. Flour
3 Eggs, beaten
'I< tsp. Salt
1 tsp. Oil
1/4 c. Water, approximately
Filling:
1 lb. Ricotta Cheese
'h c. Sugar (or to taste)
1 tsp. Cinnamon
'I• c. Mini Chocolate
Morsels
2 T. Cream de Coco Liquor
2 T. Orange Peel, grated
Topping:
Powdered Sugar (optional)
Honey (optional)

Mix first 4 ingredients to make the Dough.
Roll Dough 1/s" thick or use a macaroni machine. Cut in 2 inch wide strips. Prepare
Filling by mixing in a Mix Master until smooth
the Cheese, Cinnamon, Cream de Coco and
Orange Peel. Stir in Chocolate Morsels.
Place Filling at 2 inch intervals along the
strip. Add a strip on the top. Cut squares
with knife and crimp using a fork around all
edges. Put a few holes on top with a tooth
pick. Lightly deep fry. About 2 minutes per
side or a total of about 3 minutes, until lightly
browned. After deep fried, add Powdered
Sugar or Honey to Ravioli. Keep cool after
cooked.

Recipe Favorites

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...

(I)
(I)

Helpful Hints
Push animal shaped cookie cutters lightly into icing on cakes or cupcakes. Fill depressed outlines with chocolate icing or decorating
confections.
Fill flat bottomed ice cream cones half full with cake batter and bake.
Top with icing and decorating confections.
Marshmallows can be used for candle holders on cakes.
To keep the cake plate clean while frosting, slide 6-inch strips of
waxed paper under each side of the cake. Once the cake is frosted
and the frosting is set, pull the strips away leaving a clean plate.
When decorating a cake with chocolate, you can make a quick decorating tube. Put chocolate in a heat-safe zipper-lock plastic bag.
Immerse in simmering water until the chocolate is melted. Snip off
the tip of one corner, and you can squeeze the chocolate out of the
bag.
Professionally decorated cakes have a silky, molten look. To get that
appearance, frost your cake as usual, then use a hair dryer to blowdry the surface. The slight melting of the frosting will give it that lustrous appearance.
To ensure that you have equal amounts of batter in each pan when
making a layered cake, use a kitchen scale to measure the weight.
To make cookie crumbs for your recipes, put cookies into a plastic
bag and run a rolling pin back and forth until they are the right size.
To decorate cookies with chocolate, place cookies on a rack over
waxed paper. Dip the tines of a fork with chocolate, and wave the
fork gently back and forth making wavy lines.
A gadget that works well for decorating sugar cookies is an empty
plastic thread spool. Simply press the spool into the dough, imprinting a pretty flower design.
Some holiday cookies require an indent on top to fill with jam or
chocolate. Use the rounded end of a honey dipper to make the indent.
When a recipe calls for packed brown sugar, fill the correct size
measuring cup with the sugar, and then use the next smaller size
cup to pack the brown sugar into its cup.

Cakes, Cookies & Candy
Cakes
14 K. CARROT CAKE

Marie Watson

2 c. Flour
2 tsp. Baking Powder
2 tsp. Cinnamon
1'12 tsp. Baking Soda
1 tsp. Salt
2 c. Sugar
1 c. Oil
4 Eggs
2 c. Carrots, shredded
1 (8 oz.) can Crushed
Pineapple, drained well
112 c. Pecan, crushed

Combine all ingredients. Bake cake at 350'
for 40 minutes in 2; 9 x 1 1/2-inch high pans.
The batter will spill over edges in shorter
pans.

Carrot Cake Frosting

Blend ingredients until smooth.

3 oz. Cream Cheese
1 tsp. Vanilla
2 - 2% c. Powdered Sugar
112 stick Butter, melted
3 T. Milk

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167

ALMOND JOY CAKE
Batter:
2 c. Flour
2 c. Sugar
1 tsp. Soda
1 stick Butter
3 T. Cocoa
'h c. Shortening
1 c. Water

2 Eggs, beaten
1 tsp. Vanilla
1
12 c. Buttermilk
Filling:
1 can Evaporated Milk
1 jar Marshmallow Cream
1 c. Sugar
2 cans Angel Flake
Coconut
Icing:
3 T. Cocoa
1 stick Butter
6 T. Milk
1 lb. Powdered Sugar
1 c. Toasted, Whole
Almonds
1 tsp. Vanilla

BACARDI RUM CAKE
1 c. Nuts, chopped
1 pkg. Yellow Cake Mix
1 (3% oz.) pkg. Jello
Vanilla Instant Pudding
4 Eggs
'h c. Cold Water
'h c. Wesson Oil
'h c. Bacardi Dark Rum (80
proof}
'!. lb. Butter
1/4

c. Water

1 c. Sugar
1h c. Bacardi Dark Rum

Mary Strike

Batter: Combine Sugar, Flour and Soda. Boil
together Butter, Cocoa, Shortening and Water. Pour over Flour mixture. Add Eggs, Buttermilk and Vanilla, mix well. Bake at 350'
in a greased and floured 9 x 13-inch pan.
Cool. Filling: Heat Milk, Marshmallow Cream
and Sugar until Cream and Sugar melts. Stir
in Coconut. Pour over cake. Icing: Boil Cocoa, Butter and Milk. Pour over Sugar and
stir until smooth. Add Almonds and Vanilla.
Spread over filling.

Carol Cichonski, Cheryl Hallez

Preheat oven to 350°. Grease and flour a 10
inch tube pan or 12 cup Bundt pan. Sprinkle
Nuts over bottom of pan. The next 6 ingredients (Cake Mix through first Rum) are
blended together to make the cake batter.
Pour batter over Nuts. Bake 1 hour. Cool.
Invert on a serving plate. Prick top with a
fork. Prepare the Glaze by melting Butter
in a saucepan. Stir in Water and Sugar. Boil
lor 5 minutes, stirring constantly. Remove
from heat. Stir in Rum. Spoon Glaze evenly
over top and sides, allow cake to absorb
Glaze. Repeat until Glaze is used up. Serve
with Whipped Cream.

Recipe Note: This is a good Christmas
Holiday treat

168

25975,98

CHEESECAKE CUPCAKES
3 (3 oz.) pkgs. Cream
Cheese
1 c. Sugar
1'12 tsp. Vanilla
5 Eggs
Topping:
1 (8 oz.) ctn. Sour Cream
'h c. Sugar
'I• tsp. Vanilla

Mix with mixer, Cream Cheese, Sugar and
Vanilla. Add Eggs, beat well. Pour into cupcake tins, only fill 1h full. Bake at 350° for 40
minutes. Cool. Make Topping by combining
Sour Cream, Sugar and Vanilla. Top baked
Cheesecake Cupcakes. Bake 6 - 7 minutes
longer.

CHOCOLATE CHIP CAKE
1'12 c. Boiling Water
1 tsp. Baking Soda
1 c. Dates, finely chopped
1 c. Margarine
1 c. Sugar
2 Eggs
1 tsp. Vanilla
1 1/, c. Flour + 3 T. more
% tsp. Baking Soda
'14 tsp. Salt
'12 c. Sugar
1 1/ , c. (1 pkg) Small
Chocolate Chips
'h c. Nuts, chopped

25975-98

Nan Hebert

Joan Fales

Combine Boiling Water, 1 tsp. Baking Soda
and chopped Dates in a small saucepan.
Set aside to cool. In a large mixing bowl,
cream the Margarine and 1 c. Sugar. Add
the Eggs, Vanilla and Date mixture (will be
strange "soupy" looking batter). Sift together
and fold in by hand the Flour, % tsp. Baking
Soda and Salt. Pour into a buttered 9 x
13-inch pan. Sprinkle over the top, 112 c.
Sugar, Chocolate Chips and Nuts. Bake at
350° for 40 - 45 minutes, test center for
doneness.

Recipe Note: Very moist - good by itself
or with whipped cream or ice cream.

169

CHOCOlATE-CINNAMON ANGEL
FOOD CAKE

Helen Simms

1 pkg. Angel Food Cake
Mix
3 T. Unsweetened Cocoa
Powder
1
/2 tsp. Cinnamon

Prepare cake according to package directions, mixing in Cocoa and Cinnamon and
bake according to directions. Frost cake with
the following frosting. Cut with serrated knife
and serve.

Frosting

Mix Pudding according to package directions for Pie (less milk); allow to set and fold
in Cool Whip. Frost cake.

1 pkg. White Chocolate
(Sugar-free) Instant
Pudding
1 ctn. Cool Whip

CREAM PUFF CAKE YUM
1

12 c. Butter
1 c. Water
1 c. Flour
5 Eggs
2 (3 oz.) Instant Vanilla
Pudding Mix
4 c. Milk
1 (8 oz.) pkg. Cream
Cheese
Cool Whip
Chocolate Sauce
Strawberries

Lynda Hofeldt

Mix together Butter, Water and Flour, boil
until a ball forms. Add Eggs, one at a time,
beating well after each addition. Spread on
a 9 x 13-inch (or larger) pan. Bake 20 minutes at 425° (it will be lumpy). Mix Pudding,
Milk and Cream Cheese together with mixer.
Pour on top of baked layer. Cover with Cool
Whip. Refrigerate and serve drizzled with
Chocolate Sauce and/or Strawberries.
Recipe Note: Liked by old and kids alike.

DATE NUT CAKE

Jane Pederson

1 pkg. Dates, chopped
1 c. Walnuts, chopped
2 Eggs, beaten
2tsp.Soda
2 c. Sugar
112 c. Shortening (Butter)
3 c. Flour, sifted
2 c. Hot Water, divided

Pour 1 c. Hot Water over chopped Dates.
Cream Butter and Sugar, and then add
Eggs. Beat well. Add Dates and Walnuts.
Dissolve Soda in 1 c. Hot Water and add
alternately with the Flour. Bake in 300° oven
for 11/2 hours. Use a greased 9 x 13-inch
pan.

170

25975-98

DEVILS FOOD CAKE
1 c. Sugar
3
/4

c. Cocoa

1 c. Milk
1 Egg, beaten well
1 c. Sugar
'!. c. Shortening
'h c. Milk
2 Eggs
2 c. All-Purpose Flour
1 tsp. Salt
1 tsp. Soda
1 tsp. Vanilla
Fluffy Icing

1 c. Sugar
1 c. Butter
2 tsp. Vanilla
112 c. Flour
1 c. Milk

DUMP CAKE
1 (20 oz.) can Crushed
Pineapple, including Juice
1 (20 oz.) can Cherry Pie
Filling
Yellow Cake Mix, dry- not
prepared
1 c. Pecans, chopped
1 stick Margarine, sliced

25975·98

Diane Lawrence

Mix together the first 4 ingredients; Sugar,
Cocoa, Milk and Egg. Cook until thick and
smooth. Cool. Mix together the remaining
ingredients and the cooked mixture. Bake in
a tube pan in 350' oven for 50 - 60 minutes.

Cream Sugar and Butter in a small bowl.
Add Vanilla. Cook Flour and Milk to a thick
round ball stirring constantly. Cool completely and add to first mixture and beat well.

Helen S. De Vries
Shelby Wafs

Grease a 9 x 13-inch pan. Layer the ingredients in the pan in the order given, Pecans
and sliced Margarine pieces should be put
on top. Bake in a 350° oven for 48 - 53
minutes. Enjoy!
Recipe Note: Shelby's recipe adds the
following: use 1'12 sticks Butter and a Yellow or White Cake Mix. She also bakes
for 1 hour. Leave cake in pan. Serve over
ice cream or topped with whipped cream.

171

EASY fRUIT CAKE
%c. Sugar
3/4

c. Flour

'12 tsp. Baking Powder
'12 tsp. Salt
2 Eggs, well beaten
1112 T. Butter or Margarine,
melted
Juice from Cherries

1 (4 oz.) btl. Maraschino
Cherries, whole
1 c .. walnuts, whole
1 c. Pecans, whole

'12 lb. Dates, halved
lengthwise

EClAIR CAKE
2 sm. Instant French
Vanilla Pudding Mix
3 c. Milk
1 (9 oz.) Cool Whip
Graham Crackers
Chocolate Frosting or
Hershey's Syrup

Jane Jaschob

Sift together Sugar, Flour, Baking Powder
and Salt. Add to Nuts, Dates and Cherries,
coating them well. Add Eggs, Cherry Juice
and Butter and mix well. Pack into a loaf pan
which has been greased, lined with waxed
paper and greased again. Bake in slow oven
300° for hour or more until tooth pick comes
out clean and cake is browned. Remove
waxed paper as soon as possible before
cake cools. This is an easy holiday Fruit
Cake and keeps indefinitely in refrigerator if
wrapped in foil.

Sandra Gilday

Mix together Pudding and Milk. Fold in Cool
Whip. Put one layer of Graham Crackers on
bottom of 9 x 13-inch pan. Next pour Pudding mixture on top of Graham Crackers.
Cover with another layer of Graham Crackers. Cover with Chocolate Frosting or pour
Hershey's Syrup over just before serving.

fANNY MAY CAKE

Heather Menzer

'12 c. Butter
1 c. Sugar
4 Eggs
1 tsp. Vanilla
1 (16 oz.) can Hershey's
syrup
1 c. Flour
2 c. Powdered Sugar
1/4 c. Butter, softened
3 T. Milk
1 tsp. Mint Extract
5 drops Green Food Color
1 c. Chocolate Chips
6 T. Butter

The first six ingredients will make the cake
batter. Beat together Butter, Sugar and
Eggs. Mix in Vanilla, Hershey's and Flour.
Grease and flour 11 x 15 inch pan; pour
batter into it. Bake for 30 minutes at 350°.
The next five ingredients form the Mint
layer. Mix Powdered Sugar and Butter until
crumbly; beat in remaining ingredients.
Spread over cooled cake and refrigerate. To
make the frosting, melt together Chocolate
Chips and remaining Butter over low heat
until smooth. Let cool a little to room temperature; spread over Mint layer.

172

25975-98

fUNNEl CAKE
2 Eggs, beaten
1% c. Milk
2 c. Flour
1 tsp. Baking Powder
1
12 tsp. Salt
Oil for frying
Powdered Sugar

Joanne Topcik

Combine Eggs and Milk. Add Flour, Baking
Powder and Salt. Beat until smooth. Use a
deep fryer or large (8 inch or more) skillet.
Heat Oil to 360'. Cover bottom of funnel with
finger, pour about 112 c. batter into funnel.
Remove finger and release batter into hot
oil in a spiral shape. Fry until golden, about 3
minutes. Turn over carefully. Cook 1 minute
more. Drain on paper towel. Sprinkle with
Powdered Sugar.

GERMAN APPLE CAKE
3 c. Flour
3 tsp. Baking Powder
1 tsp. Salt
4 Eggs
2 c. Sugar
1 c. Vegetable Oil
1
12 c. Orange Juice
2112 tsps. Vanilla Extract
4 (about 4 - 5) c. Apples,
thinly sliced, peeled
2 tsps. Ground Cinnamon
3 T. Sugar
Powdered Sugar, optional

25975-98

Barbara Goetzelman

Combine the first three ingredients, set
aside. Beat Eggs and Sugar. Combine Oil
and Orange Juice and add alternately with
dry ingredients to Egg/Sugar mixture. Mix
until smooth, add Vanilla and beat well. Pour
112 batter into a greased and floured tube
pan. Arrange 112 of Apple Slices over batter.
Combine Cinnamon and Sugar, and sprinkle
1
/2 over the Apples. Top with remaining batter, Apples and Cinnamon/Sugar. Bake at
350' for 1 hour and 10 minutes or until cake
tests done. Allow cake to cool 1 hour, before
removing from pan. Cool, Apple side up on
wire rack. Sprinkle with Powdered Sugar if
desired. Servings: 12 - 16

173

GERMAN APPLE CAKE

Betty Buonauro
Betsy Gam/in's Mom

21g.Eggs
1 c. Applesauce
2 c. Sugar
1 T. Vanilla
2 c. Flour
3 tsp. Cinnamon
1 tsp. Baking Soda
4 c. Apples, sliced and
peeled
112 c. Nuts

Beat until light the Eggs and Applesauce.
Add and beat; Sugar, Vanilla, Flour, Cinnamon and Baking Soda. Add the Apples and
Nuts. Pour into a greased 9 x 13-inch pan.
Bake at 350° degrees 45 - 60 minutes until
done.

Frosting

Mix and frost on cake.

1 oz. Cream Cheese~
softened
1 T. Butter, softened
1 tsp. Vanilla
2 c. Powdered Sugar

174

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GERMAN CHOCOlATE POUND
CAKE

Diane Lawrence

1 (6 oz.) bar Sweet Cooking
Chocolate
3 c. All-Purpose Flour
'12 tsp. Soda
1 tsp. Salt
1 c. Shortening
2 c. Sugar
4 Eggs
2 tsp. Vanilla
2 tsp. Butter Flavoring
1 c. Buttermilk

Melt Chocolate over hot, not boiling water.
Sift Flour, Soda and Salt together. Cream
Shortening and Sugar until light and fluffy.
Add Eggs one at a time, beating well after
each addition. Add Flavorings and blend.
Add Flour mixture alternately with Buttermilk, beating after each addition until
smooth. Add cooled melted Chocolate and
blend. Pour into a greased and floured 10
inch tube pan and bake in a 300° oven for
about 1% - 1'/' hours, or until cake tester,
inserted in center, comes out clean. Remove
from oven, allow to stand 10 - 20 minutes
and remove from pan and cool.

Fluffy Icing

Cream Sugar and Butter in a small bowl.
Add Vanilla. Cook Flour and Milk to a thick
round ball stirring constantly. Cool completely and add to first mixture and beat well.

1 c. Sugar
1 c. Butter
2 tsp. Vanilla
1f2 c. Flour
1 c. Milk

JELLO POKE CAKE
1 pkg. White Cake Mix
2 c. Boiling Water
1 (6 oz.) pkg. Red Jello
Brand Gelatin
1 (8 oz.) ctn. Cool Whip

25975-98

Nan Hebert
Carol Cichonski

Prepare Cake Mix as directed on box. Bake.
Cool. Prick with utility fork or straw at 'h
inch intervals. Pour Water over Gelatin and
dissolve. Spoon liquid over Cake. Refrigerate for 4 hours. Frost with Cool Whip.

175

lAilY DAilY CAKE
4 Eggs
2 c. Sugar
2 tsp. Vanilla
2 c. Flour
'12 tsp. Salt
2 tsp. Baking Powder
1 c. Milk
2 T. Butter
10 T. Brown Sugar
4 T. Cream
6 T. Butter
1 can Coconut

Shirley Andrews

Beat Eggs, add Sugar gradually, then add
Vanilla, blending well alter every addition.
Silt Flour together with Salt and Baking Powder. Add to Sugar mixture. Heat Milk and
add 2 T. of butter to it. Beat all ingredients
well. Bake 30 minutes at 350°. Make Topping by blending together Brown Sugar,
Cream, 6 T. Butter and Coconut. Spread
over HOT cake. Place under broiler, 2-3 minutes until brown.

MIRACLE WHIP CHOCOlATE
CAKE
2 c. Flour
2 tsp. Baking Soda
5 T. Hershey's Cocoa
1 c. Sugar
1 c. Miracle Whip Salad
Dressing

1 c. Water
1 tsp. Vanilla

176

Dorothy Ware

Mix together Flour, Baking Soda and Cocoa.
Blend in Sugar, Miracle Whip, Water and
Vanilla. Mix with a spoon; not a mixer. Use
real Miracle Whip; not reduced fat version.
Bake at 350° lor 30 - 35 minutes. Frost with
Chocolate Frosting.

25975-98

MIRACLE WHIP SPICE
CAKE

Dorothy Ware

2 c. Flour
2 tsp. Baking Soda
1 tsp. Cinnamon
112 tsp. Cloves
112 tsp. Allspice
'12 tsp. Ginger
'12 tsp. Nutmeg
1 c. Raisins
1 c. Sugar
1 c. Miracle Whip Salad
Dressing
1 c. Water
1 tsp. Vanilla

Mix together Flour, Soda, Spices and Raisins. Add Sugar, Salad Dressing, Water and
Vanilla to dry mixture. Mix well. Bake at 350°
for 30 - 35 minutes.

Quick Caramel Icing

Melt Butter. Add Brown Sugar and blend.
Add Milk and boil hard exactly 1 minute.
Remove from heat. Gradually add Powdered Sugar, beating constantly until mixture loses its gloss. Cool and spread.

6 T. Butter
ST. Milk
% c. Light Brown Sugar
2 c. Powdered Sugar

Recipe Note: Use real Miracle Whip; not
reduced fat version. Mix cake with a
spoon, not a mixer.

MISSISSIPPI MUD CAKE
Crust:
2 c. Sugar
1 c. Oil
4 Eggs
1112 c. Flour
'I• tsp. Salt
1 tsp. Vanilla
2 T. Cocoa
1 jar Marshmallow Creme
Topping:
112 c. Butter, melted
1 box Powdered Sugar
112 c. Cocoa
'I• c. Evaporated Milk
Nuts, chopped

25975-98

Nan Hebert

Mix Sugar, Oil, Vanilla and Eggs. Add in
Flour, Salt and Cocoa. Mix well. Put in 9 x
13-inch pan which is greased and floured.
Bake for 30 minutes at 350'. Frost with
Marshmallow Creme. Cool. Make Topping
by combining melted Butter, Powdered
Sugar, Cocoa and Milk. Stir in Nuts. Spread
over Marshmallow Creme layer.

177

MOM'S FAVORITE POUND
CAKE
'h lb. Butter, softened
1'13 c. Sugar
5 Eggs (use 4 if very large)
2 c. Cake Flour, silted

Ellen Moser

Cream Butter. Gradually add Sugar, creaming well. Add Eggs, one at a time, beating
well after each one. Gradually add Cake
Flour. Bake in greased and floured long, narrow loaf pan at 300° for 40 minutes. Increase
to 350° for 20 more minutes, until top is
lightly browned. Cool in pan and frost, if
desired.

Recipe Note: My extremely patient Mom
was responsible for helping a dozen Junior Girl Scouts get our Baking Badges
with this recipe! This cake is even better
out of the fridge, a day or two after baking.

OATMEAL CAKE

Betty Roberts

1 c. Rolled Oats
1'h c. Boiling Water
1
12 c. Butter or Margarine
1 c. Sugar
1 c. Brown Sugar, packed
2 Eggs
1 tsp. Vanilla
1'h c. Flour
1 tsp. Baking Soda
'h tsp. Salt
1 tsp. Cinnamon
112 tsp. Nutmeg

Combine Rolled Oats and Boiling Water,
and let stand at least 20 minutes. Cream
together Butter and both Sugars. Add Eggs
and Vanilla. Combine with the Oatmeal mixture. Sift together, Flour, Baking Soda, Salt,
Cinnamon and Nutmeg. Add to Egg mixture.
Beat about 2 minutes, turn into a greased 9
x 13-inch pan. Bake in preheated 350° oven,
for 30 minutes or until done.

Broiled Icing

Combine all ingredients, and spread on
warm cake. Place the cake 3" below a broiler
with heat turned low. Broil Icing until it bubbles all over the surtace. See that it does
not burn.

3 T. Butter, melted
2

/3 c. Brown Sugar

1-2 T. Cream
1fs tsp. Salt
'12 c. Coconut, shredded or
Nutmeats

178

Recipe Note: Make this cake a day or two
before eating.

25975-98

OLD-FASHIONED CARROT
CAKE
4 Eggs
2 c. Sugar
3 c. Carrots, finely
shredded
1 (6 oz.) pkg. Cream
Cheese, softened

1'12 c. Vegetable Oil
2 c. All-Purpose Flour
2 tsp. Baking Soda
2 tsp. Ground Cinnamon
1 tsp. Salt
1 (6 oz.) can Crushed

Laura Horton

Beat Eggs and Sugar. Add Carrots, Cream
Cheese and Oil; beat until smooth. Add dry
ingredients; mix well. Stir in Pineapple and
Nuts. Pour into a greased 13 x 9 x 2 -inch
baking pan. Bake at 350' for 55 - 60 minutes
or until cake tests done. Cool.

Pineapple, drained

1 c. Walnuts, chopped
Fluffy Frosting

'I• c. All-Purpose Flour

%c. Milk
3/4

c. Butter or Margarine,

softened
3
/4 c. Sugar
'h tsp. Salt
1 tsp. Vanilla
2 c. Confectioner's Sugar
Additional chopped Nuts

25975-98

In a heavy saucepan, cook and stir Flour
and Milk over medium-low heat until a thick
paste forms, about 10 minutes. Chill for 30
minutes. Cream Butter, Sugar and Salt.
Gradually add chilled Flour mixture; beat until fluffy, about 5 minutes. Add Vanilla and
Sugar; beat well. Frost cake. Sprinkle with
Nuts. Servings: 12-16

Recipe Note: Delicious, moist cake. I
found that it also freezes well, if you have
any left.

179

PISTACHIO POUND CAKE
(fondly called "The Green
Cake")

Anna Cichonski
Carol Cichonski

1 box Yellow Cake Mix
(without Pudding in Mix)
2 boxes Pistachio Instant
Pudding
5 Eggs
1
12 c. Oil
112 c. Milk

Mix all ingredients together, beat until fluffy.
Anna uses a spring form pan, Carol uses a
bundt pan, grease and flour whichever pan
you use. Bake at 350' for 1 hour or until it
tests done. Sprinkle with Powdered Sugar
before serving.

12 c. Water

Recipe Note: This is the most requested
dessert of the whole Cichonski clan.
After joining the family Carol, was let in
on the old "family" recipe. There is also
one more trick, add just a little more Flour
(maybe 1/• c.) to the batter, helps with the
pound cake texture. Carol uses SugarFree Pudding, Egg Beaters and Applesauce, and the Sundt pan makes a
denser, moister cake- Walt still likes his
Mother's version best.

1

POPPY SEED CAKE
%c. Butter
1112 c. Sugar
%c. Milk
•;, c. Poppy Seeds
2 c. Cake Flour
4 Egg Whites
1 tsp. Vanilla
1'h tsp. Baking Powder
11/, c. Milk
3/4 c. Sugar
1
12 c. Nuts
4 Egg Yolks
4 T. Flour

180

Jane Pederson

Pour Milk over Poppy Seeds and let stand
lor at least 2 hours, or even better overnight.
Cream Butter, 1 c. Sugar and add Milk/Poppyseed mixture and Flour alternately. Add
Egg Whites beaten stiff with remainder of
Sugar. Bake in 2 layers at 375° for 20 minutes or until tests done. The last 5 ingredients are combined to make a filling. Cook
Milk, Sugar, Nuts, Egg Yolks and Flour until
thick. Spread between the layers and serve
topped with Whipped Cream.
Recipe Note: You may substitute 1'1• c.
Regular Flour for the 2 c. Cake Flour.

25975-98

RHUBARB CAKE
1 112 c. Brown Sugar
'h c. Shortening
1 Egg
1 c. Buttermilk
1 tsp. Baking Soda
1 tsp. Baking Powder
11h c. Flour
2 c. Raw Rhubarb, chopped
112 c. Sugar
1 tsp. Cinnamon
1 c. Walnuts, chopped

RHUBARB CAKE
1h c. Sugar
'h c. Nuts, chopped
1 T. Butter, melted
1 tsp. Cinnamon
1 1f2 c. Brown Sugar,
packed
1% c. Rhubarb, 1hn pieces
'h c. Shortening
1 Egg
2 c. Flour
1 tsp. Baking Soda
'h tsp. Salt
1 c. Sour Cream

Meredith Schnelle

Cream together Brown Sugar and Shortening. Add Egg and Buttermilk. Sift together
and then add Baking Soda, Baking Powder
and Flour. Stir in Rhubarb. Pour into a
greased 9 x 13-inch pan. Make topping with
Sugar, Cinnamon and Walnuts. Spread the
topping evenly over the batter. Bake for 45
minutes at 350'.

Kim Pierson

Mix Sugar, Nuts, Butter and Cinnamon until
crumbly. Set aside. Cream together Brown
Sugar, Shortening and Egg. Stir Flour, Salt
and Soda together until well blended. Add
to creamed mixture alternately with Sour
Cream. Stir in Rhubarb. Turn into greased
and floured 9 x 13-inch pan. Sprinkle with
Nut Topping. Bake at 350' for 35- 40 minutes.

RHUBARB CAKE

Carol Maplethorpe
Eunice Rawson

2 c. Sugar
1 c. Margarine, softened
2 Eggs
3 c. Flour
2 tsp. Baking Soda
'h tsp. Salt
2 tsp. Cinnamon
1 c. Cold Coffee
3 c. Rhubarb, finely
chopped
Topping:
1
h c. Sugar
1; , c. Walnuts, chopped

Cream Sugar and softened Margarine. Add
Eggs. Sift together Flour, Soda, Salt and
Cinnamon. Alternately add dry ingredients
and Cold Coffee to the Egg mixture. Add
Rhubarb to batter. Put into a greased 9 x
13-inch pan. On top sprinkle Sugar and
chopped Walnuts. Bake at 350' for 55 minutes.

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181

SECRET CAKE

Lynda Hofeldt

2 c. All-Purpose Flour
2 c. Sugar
1 c. Water
1 stick Butter or Margarine
1
12 c. Crisco
3'12 T. Cocoa
'h c. Buttermilk
1 T. Vanilla
2 Eggs
1 tsp. Baking Soda
'h tsp. Salt

Preheat oven to 365°. Mix Flour and Sugar.
Bring to a boil, Water, Margarine, Crisco and
Cocoa. Pour mixture over Flour and Sugar
and mix well. Add to this the Buttermilk, Vanilla, Eggs, Salt and Soda. Mix well and pour
into a greased 11 x 16 inch or 9 x 13-inch
pan. Bake at 375° for 30 minutes or until
done. When cake is almost done (approximately 20 minutes) prepare icing as follows:

Icing

In a saucepan mix: Butter, Buttermilk and
Cocoa. Bring this mixture to a boil and cool
until slightly thickened (stir constantly). Remove from heat and add Powdered Sugar,
Vanilla and chopped Nuts. Pour over cake
while still hot. Let cake cool and serve.

1 stick Butter
% c. Buttermilk

3'12 T. Cocoa
1 lb. box Powdered Sugar
1 tsp. Vanilla
'h c. Nuts, chopped

SHORTCAKE
2 c. Flour
4 tsp. Baking Powder
'h tsp. Salt
2 T. Sugar
'h c. Shortening
(Margarine)
%c. Milk

182

Barbara Goetzelman

Crumb Margarine into first 4 ingredients, until texture is fine. Add Milk, stir gently until
all dry ingredients are moist. Spread in 2
greased 8-inch cake pans, bake 12- 15 minutes at 450°. Cut in wedges and serve with
fresh Strawberries.

25975-98

SURPRISE SCRIPTURE
CAKE
'12 c. Butter - - Psalms
55:21
1 c. Sugar - - - - Jeremiah
6:20
2'12 c. Flour, sift 3 times 1
Kings 4:22
1 tsp. Baking Powder 1
Cor. 5:6
% tsp. Salt Matt. 5:13
Spices:
11 Chron. 9:9

Carol Cichonski

Sift Flour (reserve '12 c. to dust Raisins, Figs
and Nuts) with Baking Powder, Salt and
Spices. Mix with other ingredients. Bake at
350" in greased cake pans 35 - 40 minutes.

112 tsp. Cinnamon
tsp. Ginger
•;, tsp. Cloves
'12 tsp. Allspice
1/2 tsp. Nutmeg
1 112 tsp. Honey Psalms
119:103
'h c. Milk 1 Peter 2:2
6 Eggs, separated
Jeremiah 17:11
1 112 c. Dark Raisins 1
Samuel 30:12
1'/' c. Figs, cut fine Nahum
3:12
% c. Nuts, chopped
Genesis 43:11
4 tsp. Red Food Coloring
Luke 22:44
1/2

Scripture Icing
2 c. Sugar Jeremiah 6:20
'Ia c. Water Matt. 10:42
1 tsp. Vinegar Matt. 27:34
•;, tsp. Salt Mark 9:50
2 Egg Whites Job 6:6
1 tsp. Almond Flavoring
Genesis 43:11

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Dissolve Sugar in Water and cook with Vinegar and Salt to thread stage. Add syrup to
stiffly beaten Egg Whites beating constantly.
Add Flavoring and beat until thick and
smooth enough to spread. This amount will
ice a 4-layer cake. After icing, top with Maraschino Cherries.

183

TEXAS SHEET CAKE

Lynda Hofeldt

2 sticks Butter
4 T. Cocoa
1 c. Water
2 c. Flour
2 c. Sugar
'/, c. Buttermilk
2 Eggs, beaten
1 tsp. Soda
1 tsp. Vanilla

Boil together Butter, Cocoa and Water. Sift
together Flour and Sugar, blend into Cocoa
mixture. Add Buttermilk, Eggs, Soda and Vanilla, mix well. Pour onto an ungreased
cookie sheet. Bake 15 - 20 minutes at 400".

Frosting

Cook and cool, Butter, Cocoa and Milk. Add
Powdered Sugar and Vanilla, mix well. Pour
onto warm cake. Sprinkle with Pecans.

1 stick Butter
2 T. Cocoa
6T. Milk
1 (1 lb.) box Powdered
Sugar
1 tsp. Vanilla
1 c. Pecans, chopped

TOFFEE BAR CAKE
2 c. Brown Sugar
2 c. Sifted Flour
1/2 c. Butter
1 tsp. Baking Soda
1
12 tsp. Salt
1 Egg
1 c. Milk
1 tsp. Vanilla
6 Heath Bars, coarsely
chopped
'12 c. Pecans, chopped

184

Betty Roberts

Mix Sugar and Flour. Cut in Butter. Reserve
1 cup of this mixture. To remaining mixture
add Egg, Milk, Vanilla, Soda and Salt, beat
until well blended. Pour into greased 9 x
13-inch pan. Sprinkle with reserved crumbs,
Nuts and Toffee Bars, bake at 350° for 35
minutes.

25975·98

TUNNEL OF FUDGE CAKE
1112 c. Margarine, softened
6 Eggs
1 '12 c. Sugar
2 c. Flour
2 c. Walnuts
3% c. Frosting Mix,
Chocolate

Grease bundt pan. Cream Butter. Add Eggs
one at a time. Beat well after each. Gradually
add Sugar. Stir in Flour, Frosting Mix and
Walnuts. Bake at 350° for 60 - 65 minutes.
Cool 1 hour. Remove from pan. Cool completely. Remaining Frosting Mix (approximately 1/2 c.) can be mixed with a few drops
of water to form a glaze. Drizzle glaze on
top.

WALDORF RED CAKE
'12 c. Shortening
1'12 c. Sugar
2 Eggs
'14 c. Red Food Coloring
1 tsp. Vanilla
2 T. Cocoa
1 tsp. Salt
1 c. Buttermilk
2114 c. Flour
1 T. Vinegar
1 tsp. Baking Soda

Frosting

5 T. Flour
1 c. Milk
'12 lb. Butter
1 c. Powdered Sugar
1 tsp. Vanilla

25975·98

Joanne Topcik

Carol Cichonski
Dorothy S/ichenmyer

Cream Shortening and Sugar until fluffy; add
Eggs and beat. Make paste of Coloring and
Cocoa; add to Egg mixture. Add Salt, Buttermilk, Flour and Vanilla alternately. Mix Vinegar and Baking Soda together, then add,
just blending in. Bake in two 9-inch cake
pans at 350° for 25 to 30 minutes. Let cool,
split layers in two (use thread in sawing
motion).
Recipe Note: My Mother always made this
cake for my birthday, one year our oven was
on the fritz and she went to my Aunt's home
across town to make sure I got my favorite
cake.
Cook Flour and Milk until thick, cool. Beat
Butter, Powdered Sugar and Vanilla, with
electric mixer until consistency of whipped
cream. Add Milk and Flour mixture. Spread
between layers and on top. If soft chill in
refrigerator.

185

Cookies
ADAM'S COOKIES

Dorothy Ware

1 lb. Margarine
2 c. Powdered Sugar
4 tsp. Vanilla
3 c. Flour
1 tsp. Soda
1 tsp. Salt
2 c. Oatmeal
1 lg. pkg. Chocolate Chips

Mix all together and drop by teaspoon lull.
Bake at 300' lor 10 - 15 minutes.

AHA'S SUGAR COOKIES
3'12 c. Flour, sifted
2'12 tsp. Baking Powder
'12 tsp. Salt
'h c. Shortening
1 '12 c. Sugar
2 Eggs
1 tsp. Vanilla
4 tsp. Milk

CARAMEL COOKIES
2 c. Brown Sugar, packed
3/4

c. Margarine or Butter
3 Eggs
1'!4 tsp. Soda
1'12 tsp. Baking Powder

3 c. Flour

186

Cathy Slichenmyer

Silt together the Flour, Baking Powder and
Salt. Cream together the Shortening and
Sugar. Add Eggs, Vanilla and Milk, beat well.
Stir in Flour mixture. Chill, then use cookie
cutters. Bake at 400' lor 10 minutes.

Jane Jaschob

Beat Brown Sugar and Margarine well until
light and fluffy adding Eggs one at a time.
Add dry ingredients. Drop by spoonfuls on
lightly greased cookie sheets and bake '1n
375' oven until lightly browned approximately 7 minutes. Do not over bake.

25975-98

CARAMEL PECAN BARS
Crust:
1 pkg. Butter or Yellow
Cake Mix, divided
112 c. Butter
1 Egg
1 c. Pecans, chopped
Filling:
'13 c. Reserved Cake Mix
'h c. Brown Sugar, firmly
packed
1'h c. Dark Corn Syrup
1 tsp. Vanilla
3 Eggs

Generously grease the bottom and sides of
a 9 x 13-inch pan. Reserve% c. of the Dry
Cake Mix for filling. In a large mixing bowl,
combine remaining Dry Cake Mix, Butter
and Egg; mix until crumbly. Press in the prepared pan. Bake at 350° for 15 - 20 minutes
until light golden brown. Meanwhile, prepare
the Filling. Filling: In large mixing bowl,
combine all filling ingredients; beat at
medium speed 1 - 2 minutes. Pour Filling
over partially baked crust; sprinkle with Pecans. Return to oven and bake for 30 - 35
minutes until the filling is set. Cool; cut into
bars. Yield: 3 dozen

Jane Swanson

CEREAL COOKIES
1 c. Margarine
1 c. Brown Sugar
1 c. Sugar
1 c. Cornflakes
2 c. Oatmeal
2 c. Flour
2 tsp. Baking Soda
1 tsp. Salt
2 Eggs

Cream Margarine. Mix in the rest of the ingredients. Place by spoonful onto ungreased cookie sheet. Bake at 375' for 1015 minutes. Yield: about 4 dozen.

Recipe Note: This recipe comes from my
Grandmother, Maxine Pshirrer. The smell
of these gives me warm memories of
coming inside from a cold day to Grandma's cookies and milk.

CHEWY CHOCOLATE
MACAROONS
1 (14 oz.) pkg. Baker's
Angel Flake Coconut
1 (14 oz.) can Sweetened
Condensed Milk
2 tsp. Vanilla
4 squares Unsweetened
Chocolate, melted

25975-98

Charlotte Hanson
Jane Pederson's long time friend

Carol Cichonski

Combine all ingredients in a bowl and mix
well. Drop from teaspoon, 1 inch apart, on
well-greased baking sheets. Bake at 350'
for 10 - 12 minutes. Remove from baking
sheets at once. Yield: 8 dozen

187

CHOCOLATE CHIP PECAN PIE
BARS
1112 c. Flour
112 c. Margarine, softened
'13 c. Brown Sugar, packed
3 Eggs
3/4

c.

Sugar

'h c. Corn Syrup
2 T. Margarine, melted

1 tsp. Vanilla
1 (12 oz.) pkg. Semi-sweet
Chocolate Chips
1112 c. Pecans, coarsely
chopped

CHOCOLATE SYRUP
BROWNIES
112 c. Butter
1 c. Sugar
4 Eggs
1 c. Flour
'!. tsp. Salt
1 (16 oz.) can Hershey
Syrup
Chopped Nuts (optional)

188

Arlene Barber

Crust: Preheat oven to 350°. Grease a 9
x 13-inch baking pan. In small mixing bowl
or food processor, beat Flour, Butter and
Brown Sugar until crumbly. Press into prepared pan. Bake 12- 15 minutes until lightly
browned. Topping: In large bowl with wire
whisk, Beat Eggs, Sugar, Corn Syrup, Butter
and Vanilla just until smooth. Stir in Chips
and Pecans. Pour over crust. Bake 25 - 30
minutes until top is lightly browned and topping is set. Cool completely. Cut into 2 x 1
inch bars. Yield: about 4 dozen.

Lynda Hofeldt

Cream Butter, add Sugar gradually. Cream
until light and fluffy. Add Eggs, one at a time,
beating well after each addition. Add Vanilla
and Chocolate Syrup. Stir well. Add Flour
and Salt and mix. Pour into greased 9 x
13-inch pan. Bake at 350° for 30 minutes.
They are good plain, sprinkled with powdered sugar or frosted with chocolate frosting.

25975·98

Jane Pederson

COCONUT OATMEAL
COOKIES
1 c. Margarine or Butter
1 c. Brown Sugar
1 c. Granulated Sugar
2 Eggs
'12 tsp. Vanilla
'12 tsp. Soda
'12 tsp. Salt
1 tsp. Baking Powder
2 c. Flour
1 •;, c. Quick Cooking
Oatmeal
1 c. Flaked Coconut
1 •;, c. Walnuts, chopped

CONGO BARS
1 lb. box Light Brown
Sugar
2fa c. Margarine
3 Eggs
2% c. Flour
% tsp. Salt
2% tsp. Baking Powder
1 tsp. Vanilla
1 sm. pkg. Chocolate Chips

COOKIE JAR
GINGERSNAPS
2 c. Flour
1 T. Ginger
2 tsp. Soda
1 c. Sugar
1/• c. Molasses
1 tsp. Cinnamon
'14 c. Applesauce
1 Egg

25975-98

Beat together the first 8 ingredients, Margarine through Baking Powder. Add Flour and
Oatmeal. Add by hand the Coconut and Walnuts. Beat all together well. Roll dough in
small balls. Dip tops in Granulated Sugar.
Place on ungreased cookie sheet. Bake in
moderate oven (375") for 12 - 14 minutes.
Yield: 5 112 dozen.
Recipe Note: Very Good!

Sherry Crichton

Cream Brown Sugar and Margarine. Add
Eggs, beat well. Add remaining ingredients
and spread batter in a 9 x 13-inch pan. Bake
30 minutes in oven at 325°. Cut into bars
while warm.

Betsy Gam/in

Mix all ingredients. Chill. Form into balls and
roll in Sugar. Bake at 350° for 12 - 15 minutes on ungreased pan.

189

CRISP PASTEL COOKIES
% c. Shortening (part soft
Butter)
1
12 c. Sugar
1 (3 oz.) pkg. Fruit Flavored
Gelatin
2 Eggs
1 tsp. Vanilla
2% c. All-Purpose Flour,
sifted
1 tsp. Baking Powder
1 tsp. Salt

Heat oven to 400'. Mix together Shortening,
Sugar, Gelatin, Eggs and Vanilla. Blend in
dry ingredients. Roll dough into% inch balls.
Place 3 inches apart on ungreased baking
sheet. Flatten each with bottom of glass
dipped in Sugar. Bake 6 - 8 minutes. Yield:
about 4 dozen.

GOLDEN PECAN TOSSIES
1 (6 oz.) pkg. Cream
Cheese
1 c. Butter, softened
2 c. Flour
2 Eggs, beaten separately
1% c. Brown Sugar

2 T. Butter, melted
1 c. Pecans, chopped
Pinch of Salt

190

Jane Pederson

Combine Cream Cheese, 1 c. Butter and
Flour to make crust. Make 48 small balls.
Press into 48 small muffin tins. Mix Eggs,
Brown Sugar, melted Butter, Nuts and Salt
to make the filling. Fill the crusts 'h full. Bake
at 350' for 25 minutes. These freeze well
after baking.

GREAT SUGAR COOKIES
1 c. Margarine
1% c. Powdered Sugar
1 Egg
1 tsp. Vanilla
1/2 tsp. Almond Extract
2112 c. Flour
1 tsp. Soda
1 tsp. Cream of Tartar

Shelby Wais

Betsy Gam/in

Mix thoroughly Margarine, Powdered Sugar,
Egg, Vanilla and Almond Extract. Blend in
Flour, Soda and Cream of Tartar. Cover and
chill 2 - 3 hours. Divide dough in half and
chill half not being used. Dust rolling surface
with Flour, roll half of dough •;, inch thick.
Use cutouts and place on a greased cookie
sheets. Bake in 375° oven 6 - 8 minutes.
Remove from baking sheets while warm;
cool on paper toweling. Decorate with colored icing as desired. Yield: 30, 3 inch Cookies.

25975-98

ICE CREAM KOlACKY
1 lb. Butter, softened
1 pt. Vanilla Ice Cream,
softened
4 c. Flour
1 112 c. Jam

Marianne Shymanik

Mix together Butter, Ice Cream and Flour.
Roll into quarter size balls. Place on a cookie
sheet and flatten with thumb. Fill with Jam.
Bake at 350° for 20 minutes or until lightly
brown around the edges. Yield: 6 dozen.
Recipe Note: May use Pie Filling as a substitute for Jam.

KIT KAT BARS
Bottom Layer:
Waverly or Keebler
Crackers
Filling:
2 sticks Margarine
1/s c. white Sugar
1 c. Brown Sugar
2 c. Graham Cracker
Crumbs
'h c. Milk
Topping:
'h c. Chocolate Chips
1; , c. Butterscotch Chips
213 c. Peanut Butter

25975-98

Joanne Topcik
Donna Johnson

Combine Margarine, White and Brown Sugars, Graham Cracker Crumbs and Milk. Boil
on medium heat 3 minutes, stirring constantly. Put layer of Waverly or Keebler
Crackers in bottom of buttered 9 x 13-inch
pan. Pour over half of mixture over Crackers.
Add another layer of Crackers, then rest of
mixture and another layer of Crackers. Melt
Chocolate, Butterscotch Chips and Peanut
Butter. Spread melted Topping over bars.
Refrigerate.

191

KRINGLAS

Kim Pierson

(Norwegian Cookie)
2 c. Sugar
2 Eggs
2 tsp. Vanilla
2'12 sticks Butter, melted
1 'f, c. Buttermilk
5 c. Flour
1 tsp. Salt
1 tsp. Baking Powder
2 tsp. Baking Soda

Mix well Sugar, Eggs and Vanilla. Add in
Butter and Buttermilk. Mix well and add
Flour, Salt, Baking Powder and Baking
Soda. Refrigerate overnight. Take walnut
size pieces of dough and roll into pencil size
sticks. Shape into a figure eight on ungreased cookie sheet. Bake 5-6 minutes at
350°. Use top shelf of oven and bake only
until tops are set. Yield: approximately 75
cookies. They freeze well.
Recipe Note: The family friend that gave
me this recipe suggests to use Parkay
sticks and to put the dough into the
freezer for about 1/z hour before rolling
outthe cookies. Take out 8-10 spoonfuls
of dough at a time and return the rest to
the freezer. This makes the dough easier
to handle and you won't need as much
flour to roll them. Takes about 2 hours
to roll and bake. Dough can be kept in
refrigerator several days or the freezer
lor a long time.

LEMON BARS
Bar:
1 box Angel Food Cake Mix
(1 step)
1 (21 oz.) can Lemon Pie
Filling
Frosting:
2 c. Powdered Sugar
1 T. Margarine
1 tsp. Lemon Extract
3 T. Milk

192

Kim Smith

Bar: Mix Angel Food Cake Mix and Lemon
Pie Filling, together with spoon, not beaters
and place in ungreased jelly roll pan. Bake
at 350° for 25 minutes. Frosting: Mix all
ingredients together. Spread on cooled
baked bars. Freezes well.
Recipe Note: I use 1/z of the Frosting Rec·
ipe.

25975-98

LEMON CHEESE BARS
1 Yellow Cake Mix with
Pudding
1 (8 oz.) pkg. Cream
Cheese, softened
1
/s c. Sugar
1 tsp. Lemon Juice
2 Eggs
1/3 c. Oil

LEMON COOKIES
(Crunchy tea cookie)
12 c. Shortening
12 c. Sugar
1 (3% oz.) pkg. Lemon
Instant Pudding Mix
2 Eggs
11/2 c. Flour, sifted
'12 tsp. Baking Soda
'!' tsp. Salt

1

1

Carol Cichonski

Crust: Mix dry Cake Mix, 1 Egg and Oil until
crumbly. Reserve 1 c. ofmixtureforTopping.
Pat remaining mixture lightly in an ungreased 9 x 13-inch pan. Bake 15 minutes at
350°. Filling: Beat Cream Cheese, Sugar,
Lemon Juice and 1 Egg until light and
smooth. Spread over baked Crust. Sprinkle
with reserved Topping. Bake 15 minutes
longer. Cool. Cut into bars.

Charlotte Hanson
Jane Pederson's long time friend

Cream the Shortening, Sugar and Pudding
Mix well. Beat in Eggs. Blend in Flour, Soda
and Salt which have been sifted together.
Drop by teaspoon on ungreased cookie
sheet. Bake at 350° for 10 minutes. Sprinkle
lightly with Sugar before baking. Yield: 4 4'12 dozen

LEMON SQUARES
1 c. Flour
1
/4
1/z

c. Powdered Sugar
c. Butter

2 Eggs, well beaten
2 T. Lemon Juice
1 c. Sugar
2 T. Flour
'12 tsp. Baking Powder

Combine 1 c. Flour, Powdered Sugar and
Butter to form a dough. Press into a 9 x 9
inch pan and bake at 350° for 15 minutes.
Beat together Eggs, Lemon Juice, Sugar, 2
T. Flour and Baking Powder. Pour over the
baked crust. Return to oven for 20 more
minutes. Sprinkle with Powdered Sugar. Cut
into bars.
Recipe Note: From the Century 21 Cook·
book, Yummy!

25975·98

193

LOLLIPOP COOKIES
1 box Cake Mix
3/4

c. Water

2 Eggs
20 - 24 Wooden Pop, sticks
with rounded ends
1 tub Frosting

Daniel/e Smith

Heat oven to 375°. Beat Cake Mix (dry),
Water and Eggs in large bowl on low speed
30 seconds. Beat on high speed 2 minutes.
Drop dough by rounded tablespoonfuls 3
inches apart onto ungreased cookie sheet.
Insert Wooden Stick 11/ , inches into edge
of dough. Bake 8-11 minutes or until puffed
and almost no indentation remains when
touched. Cool 1 minute. Remove from
cookie sheet. Cool on wire rack. Frost and
Decorate. Freezes well. Yield: 20 - 24
Cookies.
Recipe Note: We like to freeze the Cookies first, it makes it easier to frost and
decorate. I love to take these for my Birthday Treats at School. Mom really gets
creative when she decorates.

MACADAMIA NUT

Diane Lawrence

COOKIES
1 c. Butter or Margarine,

softened
3
/4 c. Sugar
'!. c. Brown Sugar, packed

2 Eggs
1 tsp. Vanilla Extract
21!. c. All-Purpose Flour
1 tsp. Baking Soda
1 tsp. Salt
2 (3 112 oz.) jars Macadamia
Nuts, chopped
2 c. (12 oz.) Semi-sweet
Chocolate Chips
1 c. (6 oz.) Vanilla Baking
Chips

194

Cream Butter and Sugars. Add Eggs and
Vanilla; beat on medium speed for 2 minutes. Combine Flour, Baking Soda and Salt;
add to creamed mixture and beat for 2 minutes. Stir in Nuts and Chips. Cover and refrigerate several hours or overnight. Drop by
tablespoons 2" apart onto ungreased baking
sheets. Bake at 375° for 10-12 minutes or
until golden brown. Cool on pan for 1 minute
before removing to wire racks. Cool completely. Yield: about 6 dozen.

25975-98

MAGIC COOKIE BARS
% c. Butter or Margarine
1'/' c. Graham Cracker
Crumbs
1 (14 oz.) Sweetened
Condensed Milk
1 (6 oz.) pkg. Semi-Sweet
Chocolate Morsels
1 (3'12 oz.) can Flaked
Coconut
1 c. Nuts, chopped

MELTING MOMENTS
1 c. Margarine

'13 c. Powdered Sugar
2 tsp. Almond Extract
'h tsp. Salt
2 c. Flour, sifted
2 tsp. Baking Powder
Confetti Sprinkles

MELTING MOMENTS

Carol Cichonski

Preheat oven to 350° (use 325° is using
glass dish). In 9 x 13-inch baking pan, melt
Butter. Sprinkle Graham Cracker Crumbs
over Butter. Pour Sweetened Condensed
Milk evenly over Crumbs. Top evenly with
remaining ingredients, press down gently.
Bake 25-30 minutes or until lightly browned.
cool thoroughly before cutting. Store, loosely
cover at room temperature. Yield: 24 bars

Carole Anderson

Cream Margarine and Sugar, add Almond
Extract. Sift together dry ingredients. Add to
first mixture, mix well. roll into small balls,
approximately 1 inch. Flour a fork, press into
cookies to flatten. Sprinkle with Confetti.
Bake in 375° oven for 8 - 10 minutes.

Marianne Shymanik

1 c. Flour, sifted
3f4 c. Cornstarch
1 c. Butter
1 tsp. Vanilla
'h c. Powdered Sugar

Sift Flour once, measure and add Cornstarch and sift again. Cream Butter with Vanilla and Powdered Sugar until light and
fluffy. Add Flour mixture and mix until
smooth. Chill Dough! Drop from teaspoon
or form into small balls. Bake on ungreased
cookie sheet at 350' for 10 - 15 minutes.
Frost when cool.

Frosting

Cream Cheese until fluffy, add Sugar and
Vanilla and beat. Spread on cookies and
allow to set until firm.

1 (3 oz.) pkg. Cream
Cheese, softened
1 c. Powdered Sugar
1 tsp. Vanilla

25975-98

195

MERINGUE HERSHEY KISSES
COOKIES
3 Egg Whites
1 tsp. Vanilla
'14 tsp. Cream of Tartar
'I• tsp. Peppermint Extract
(optional)
Dash of Salt
1 c. Sugar
Hershey Kisses

MONSTER COOKIES
12 Eggs
2- 4 c. Sugar
8 tsp. Baking Soda
4 T. Salt & 4 tsp. Salt
1 lb. Butter (do not
substitute)
2 lbs. Brown Sugar
4 T. Vanilla
4 T. Light Corn Syrup
18 c. Oatmeal (one large
round container of Quaker
Oats is 18 c.)
3 - 5 lbs. Peanut Butter
Optional Ingredients:
1 lb. bag M & M's (with or
without Peanuts)
1 lb. bag Chocolate Chips
1 lb. bag Peanut Butter
Chips
And anything else you may
want in these cookies

196

Kim Pierson

Beat first 5 ingredients until peaks form.
Slowly add Sugar while beating until stiff,
but not dry. Spoon onto ungreased cookie
sheet Add 1 Kiss in middle and swirl Meringue around it Bake at 275° for 30 minutes. Immediately remove from sheet to
cool. You can add sprinkles before baking
if you like.

Marianne Shymanik

Mix all ingredients in a very large turkey pan.
You can use an ice cream scoop, this will
give you about 100 large Cookies, but if you
need a large amount of Cookies, use a
smaller spoon. May get as many as 500
Cookies. Cook at 350°.

25975·98

Mary Strike

MOUNDS BARS
2 c. Graham Cracker
Crumbs
'I• c. Sugar
1/2 c. Butter, melted
1 can Sweetened
Condensed Milk
1 (14 oz.) pkg. Flake
Coconut
1 (12 oz.) pkg. Chocolate
Chips
1 T. Peanut Butter

Mix Crumbs, Sugar and melted Butter.
Spread in a 9 x 13-inch pan. Mix Coconut
and Milk; spread over first layer. Bake at
350' 10- 12 minutes. Remove from oven.
Have Chocolate Chips and Peanut Butter
melted and immediately spread over the bar.

MRS. FIELD'S COOKIES
2 c. Butter
2 c. Sugar
2 c. Brown Sugar
4 Eggs
2 T. Vanilla
4 c. Flour
5 c. Oatmeal
1 T. Salt
2 T. Baking Powder
2 T. Baking Soda
1 (24 oz.) pkg. Chocolate
Chips
1 (8 oz.) Plain Hershey Bar,
grated finely
3 c. Nuts, chopped
(optional)

25975,98

Kurt Gam/in

Put small amounts of Oatmeal in a food
processor or blender until it turns into powder. Cream together Butter and Sugars. Add
Eggs and Vanilla. Mix together the Flour,
processed Oatmeal, Salt, Baking Powder
and Baking Soda. Mix all together and add
the Chocolate Chips, grated Hershey Bar
and Nuts. Bake on ungreased cookie sheet.
Make golf ball sized cookies, place 2 inches
apart. Bake at 375" for 6 minutes. Yield:
112 Cookies

197

NEW ENGLAND GOODIES
4 c. Flour
2 tsp. Cinnamon
1112 tsp. Salt
1 tsp. Instant Coffee
1 tsp. Ginger
1 tsp. Soda
1 c. Sugar
% c. Shortening
2 Eggs, well beaten
1 c. Light Molasses
%c. Milk
1 lg. pkg. Chocolate Chips

Dorothy Ware

Sift together Flour, Cinnamon, Salt, Instant
Coffee, Ginger and Soda, and set aside.
Beat Sugar and Shortening until creamy,
add Eggs and Molasses. Add Flour mixture
alternately with Milk. Stir in Chocolate Chips.
Drop by level tablespoon onto greased
cookie sheets. Bake at 350° for 12- 15 minutes. Yield: about 7 112 dozen, 2 1/ ' inch cookies.

O'HENRY BARS

Joanne Topcik
Sara Chmielewski

'h c. White Karo Syrup
1 c. Sugar
1 c. Peanut Butter
3/4 c. Rice Krispies
Chocolate Frosting

Cook Karo Syrup and Sugar until bubbly.
Stir in Peanut Butter and Rice Krispies. Pour
into ungreased 9 x 13-inch pan. Frost with
Chocolate Frosting.

198

25975·98

OlD FASHIONED OATMEAL
COOKIES
1 c. Sugar
1 c. Margarine or Butter
2 Eggs
•;, c. Sour Milk
1 tsp. Baking Soda in Milk
2 c. Quaker Oats
2 c. Flour
1 c. Chopped Dates or
Raisins

1 c. Nuts, chopped

Beat Sugar and Margarine until smooth, add
Eggs and blend well. Add dry ingredients
alternately with Milk. Add Dates and Nuts.
Drop by spoonfuls on lightly greased cookie
sheets and bake in 375° oven until lightly
browned.
Recipe Note: This is the only cookie I ever
remember my mother making. It is an old
time recipe that they used to call Oatmeal
Rocks, not because they were hard, be·
cause they are very tender, but because
they don't spread but hold the shape of
a small stone. You can make the Sour
Milk by adding a small amount of Vinegar
to sweet Milk. In these days of refrigera·
tion we don't have Sour Milk developing
very often. Do not use commercial sour
cream.

PEANUT BUTTER 'N HONEY
COOKIES
3/4

1/4

c. Honey
c. Butter or Margarine,

softened
1 Egg
a;4 c. Peanut Butter
1 tsp. Vanilla Extract
1'12 c. All-purpose Flour
(may need 1/s c. more
Flour)
y, tsp. Salt
'12 tsp. Baking Soda

25975,98

Jane Jaschob

Helen De Vries

In a medium bowl, cream Honey and Butter
until light and fluffy. Beat in Egg, Peanut
Butter and Vanilla. Add Flour, Salt and Baking Soda; mix until combined. Drop dough,
one tablespoon at a time, onto well-greased
baking sheet. Dip fork into Flour and press
flat on each cookie to form on "X". Bake at
350' for 10-12 minutes. Remove and cool.
Yield: 2 dozen cookies.
Recipe Note: Enjoy! from the Illinois
State Beekeeper's Association Newsletter.

199

PEANUT BUTTER BARS
Crust:
1 pkg. Butter or Yellow
Cake Mix
1 c. Peanut Butter
1
12 c. Butter
2 Eggs
Filling:
2 c. Semisweet Chocolate
Pieces

1 can Sweetened
Condensed Milk

2 T. Butter
'12 tsp. Salt
1 c. Flaked Coconut
1 c. Nuts, chopped
2 tsp. Vanilla

Charlotte Hanson
Jane Pederson's long time friend

Dough:Combine the first 4 ingredients. Stir
until it holds together. Press % of the Dough
into the bottom of an ungreased 15 x 10 or
9 x 13-inch pan. Reserve the rest of the
Dough. Filling: In a heavy saucepan combine the Chocolate pieces, Sweetened Condensed Milk, Butter and Salt. Melt over low
heat, stirring constantly until smooth. Remove from heat. Stir in Coconut, Nuts and
Vanilla. Spread the Filling over the Dough
in the pan. Crumble the rest of the Dough
over the Filling. Press lightly into the Filling.
Bake at 350" tor 20 - 25 minutes, until a
light golden brown. Cool and cut into bars.
Yield: 60 bars

PEANUT BUTTER CHOCOlATE
CHIPS
'12 c. Butter or Margarine
12 c. Sugar
'h c. Brown Sugar, packed
'!' c. Chunky Peanut Butter
1 Egg
1 tsp. Vanilla
1 c. All-purpose Flour
'12 c. Old Fashioned Oats
1 tsp. Baking Soda
'14 tsp. Salt
1 c. Semi-sweet Chocolate
Chips
1

200

Arlene Barber

In mixing bowl, cream Butter and Sugars;
beat in Peanut Butter, Egg and Vanilla. Combine Flour, Oats, Baking Soda and Salt. Stir
into creamed mixture. Stir in Chocolate
Chips. Drop by rounded tablespoonfuls onto
ungreased baking sheets. Bake at 350° for
10 - 12 minutes or until golden brown. Cool
1 minute before removing from sheet. Yield:
2 dozen

25975-98

PINEAPPLE DROP
COOKIES
1 c. Shortening
1'/2 c. Sugar
2 Eggs
1 tsp. Lemon Juice
3'12 c. Flour
1 tsp. Soda
1 tsp. Salt
1 sm. can Crushed
Pineapple, drained well,
reserve Juice

Pineapple Juice
Powdered Sugar

Dorothy Slichenmyer

Cream Shortening and Sugar until light. Add
Eggs and Lemon Juice and beat well. Sift
Flour, Salt and Soda together, and add gradually to creamed mixture. Fold in Pineapple.
Drop by teaspoonfuls on a baking sheet,
bake at 375° for approximately 12 minutes.
Icing: Mix Pineapple Juice with Powdered
Sugar to make a glaze or frosting for icing
the cookies.
Recipe Note: If desired, '/2 c. chopped
Nuts may be added with the crushed
Pineapple.

POTATO CHIP COOKIES
1 c. Butter or Margarine
'12 c. Sugar
112 c. Nuts, chopped
'h c. Potato Chips, crushed

2 c. Flour
Powdered Sugar

Laura Horton

Cream Butter until light and fluffy. Add Flour
and remaining ingredients, except Powdered Sugar. Mix well. Refrigerate for 2
hours. (The dough is easier to handle.) Roll
into small balls, flatten with a fork. Bake in
300° oven, 15 - 18 minutes, or until lightly
browned. (Do not grease cookie sheet.) Remove from cookie sheet and sprinkle with
Powdered Sugar while warm.
Recipe Note: I wrap dough in Saran wrap
before refrigerating. It keeps it from drying out.

POTATO CHIP COOKIES
1 lb. Butter or Margarine
1 c. Sugar
2 tsp. Vanilla
3'12 c. Flour
1 c. Potato Chips, crushed

25975-98

Gloria Hermetet

Beat Butter and Sugar until fluffy. Add Vanilla and Flour. Beat until well blended. Add
Potato Chips. Drop by spoonfuls on ungreased cookie sheet. Bake approximately
15 minutes at 350°.

201

RASPBERRY HAZELNUT
COOKIES
Cookies:
1/z

c. Butter

'Is c. Sugar
% c. Ground Hazelnuts

(Filberts)
1 tsp. Lemon Juice
1 tsp. Vanilla
1% c. Flour, sifted

Icing:
1'12 c. Powdered Sugar
1 tsp. Butter
1 - 2 tsp. Raspberry
Liqueur
1'12 T. Hot Water

Carole Anderson

Cookies: Cream together Butter and Sugar
until light and fluffy. Stir in Hazelnuts, Lemon
Juice and Vanilla. Mix in Flour to form a firm
dough. On a floured board, roll out to 'Is inch
thickness, and cut into 2 inch rounds. Place
on greased cookie sheet. Bake at 325° for
10 - 15 minutes or until light brown. Icing:
Sift Powdered Sugar into a bowl. Add Butter
and Raspberry Liqueur. Stir in Hot Water,
drop by drop, until mixture is of spreading
consistency. (You may not need all the Water.) Spread Icing onto completely cooled
Cookies. Yield: 30 Cookies

SCOTCHIES

Charlotte Hanson
Jane Pederson's long time friend

1 c. Flour
'h tsp. Soda
'h tsp. Salt
'h c. Shortening
1 c. Brown Sugar

Sift Flour, Soda and Salt. Cream Shortening.
Add Sugar and beat well. Add Egg and Vanilla. Beat until light and fluffy. Stir in Flour
mixture, Oats, Pecans and Coconut. Drop
by teaspoonfuls on greased cookie sheet.
Flatten each cookie with bottom of glass
dipped in Flour. Bake at 325° for 12 - 15
minutes. Remove from the pan immediately.
Yield: 4 dozen

1 Egg

1 tsp. Van ilia
1 c. Quick Cooking Oats
'12 c. Pecans, chopped
1 c. Coconut, shredded

202

25975"98

SNICKERDOODLES
1 c. Shortening, softened
1 112 c. Sugar
2 Eggs
2% c. Flour
2 tsp. Cream of Tartar
1 tsp. Soda
'h tsp. Salt
2 T. Sugar
2 tsp. Cinnamon

Carol Cichonski

Cream Shortening, Sugar and Eggs. Sift dry
ingredients together and stir into creamed
mixture. Chill dough. Shape in 1" diameter
balls and roll in mixture of Sugar and Cinnamon. Place 2" apart on ungreased cookie
sheet Bake at 350' for 8 - 10 minutes until
lightly browned, but soft. These cookies puff
up a first, then flatten out with crinkled tops.
Yield: About 5 dozen.
Recipe Note: This is absolutely my favorite.

TEXAS BROWNIES
Brownie:

2 c. All-Purpose Flour
2 c. Granulated Sugar
'12 c. (1 stick) Butter or
Margarine

'12 c. Shortening
1 c. Strong Brewed Coffee
or Water
1/4

c. Dark, Unsweetened
Cocoa

'h c. Buttermilk
2 Eggs
1 tsp. Baking Soda
1 tsp. Vanilla
Frosting:
'12 c. (1 stick) Butter or
Margarine

2 T. Dark Cocoa
'I< c. Milk
3'1' c. unsifted Powdered
Sugar
1 tsp. Vanilla

Lynda Hofeldt

In a large mixing bowl, combine the Flour
and the Sugar. In a heavy saucepan, combine Butter, Shortening, Coffee or Water and
Cocoa. Stir and heat to boiling. Pour boiling
mixture over the Flour and Sugar in the bowl.
Add the Buttermilk, Eggs, Baking Soda and
Vanilla. Mix well, using a wooden spoon or
high speed on electric mixer. Pour into a well
buttered 17 1/2 x 11 inch jelly roll pan. Bake
at 400" for 20 minutes or until brownies test
done in the center. While brownies bake,
prepare the frosting. In a saucepan, combine
the Butter, Cocoa and Milk. Heat to boiling,
stirring constantly. Mix in the Powdered
Sugar and Vanilla until frosting is smooth.
Pour warm Frosting over Brownies as soon
as you take them out of the oven. Cool. Cut
into 48 bars.
Tips: If you don't have Buttermilk on hand,
substitute 2 tsp. Vinegar or Lemon Juice.
Mix into 112 c. Milk. Or use Powdered Buttermilk. Mix according to package directions.
Recipe Note: These are favorites of my
Home Ec Classes.

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203

TOFFEE SQUARES
'h lb. Butter
1 c. Brown Sugar, tightly
packed
1 Egg Yolk
1 tsp. Vanilla
2 c. Flour, silted
1 X-lg. Hershey Bar

Pecans, chopped

Carole Anderson

Cream Butter and Sugar. Add Egg Yolk and
Vanilla. Add Flour. Spread into greased 9 x
13-inch shallow pan and bake at 350° for
20 - 25 minutes. While still warm, spread
with melted Chocolate Bar and sprinkle Pecans on top. When cool, cut into squares.
Yield: 30-35

TURTLE BARS

Marie Watson

1% c. Flour, divided

Combine 1 1/2 c. Flour, Oats, Brown Sugar
and Salt. Add Butter, mix until crumbly. Reserve'!. c. of this mixture for Topping. Press
remaining mixture onto bottom of a greased
9 x 13-inch pan. Bake at 375° for 10 minutes.
Sprinkle Chocolate Chips and Nuts over partially baked crust. Combine Caramel Topping and remaining 'I' c. Flour; drizzle over
Chocolate Chips and Nuts. Sprinkle reserved Crumb mixture over Caramel. Continue baking for 20 minutes. Cool and cut
into bars.

1% c. Oats

% c. Brown Sugar
v, tsp. Salt
3/4

c. Butter

1 (6 oz.) pkg. Semi-sweet
Chocolate Morsels
1
h c. Pecans, chopped
1 (12 1/4 oz.) jar Caramel
Topping

204

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VIRGINIA CLAYPOOL'S
CHOCOLATE MARSHMALLOW
COOKIES
1% c. Flour, sifted
% tsp. Salt
112 c. Margarine
1 egg
1 tsp. Vanilla
1/2 tsp. Soda
1/2 c. Cocoa
1 c. Sugar
1/2 c. Milk
36 Marshmallow halves
112 c. Pecans, halves

Frosting

Lynda Hofeldt

Mix Flour, Soda, Salt and Cocoa. Cream
Margarine, Sugar and Egg. Add Flour mixture alternately with Milk. Add Vanilla. Drop
by teaspoons on greased cookie sheet 1/2
inch apart. Bake at 350' lor 8 minutes. Take
out and add 1/2 Marshmallow, cut side down.
Bake 2 more minutes. Frost and top with

Y2 Pecan.
Recipe Note: Memories from my childhood, from a Home Ec teacher in Marshall, IL.
Beat smooth all ingredients to make a frosting.

2 c. Powdered Sugar
5 T. Cocoa
Dash of Salt
3 T. Butter, melted
4 T. Milk
1/2 tsp. Vanilla

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205

Candy
ALMOND BUTTER
CRUNCH
1 c. Butter
1 c. Sugar
1/4 c. Water
y, c. Blanched Almonds,
finely chopped
1 (12 oz.) pkg. Chocolate
Chips

Ruth Duha

Combine Butter, Sugar and Water. Heat
slowly, stirring constantly until Sugar is dissolved. Cook to hard crack stage (31 0°),
stirring occasionally to prevent burning. Pour
into buttered pan, let stand for a few minutes
to set and then pour Chocolate Chips on hot
Toffee. When Chips are soft or partly melted,
spread with a knife and sprinkle with Nuts
while still warm. Cooking Time: 15 minutes

Recipe Note: I believe I used Hickory
Nuts, any kind will do. If you do not use
a candy thermometer, hard crack stage
can be determined by dropping syrup in
a cup of water until it forms a hard ball.

DAD'S PEANUT BRITTLE
2 c. Sugar
'12 tsp. Baking Soda
1•;, c. Peanuts, shelled

Ellen Moser

Caramelize Sugar in a heavy pan over low
heat, stirring constantly until melted and
lightly browned. Remove from heat; add
Baking Soda, stirring only enough to blend
thoroughly. Have Peanuts sprinkled evenly
over lightly oiled slab or cookie sheet.
Quickly pour sugar mixture over nuts in a
thin layer. (Caution: mixture is really hot!!!)
When cold, break into pieces. Yield: about
1 lb.

Recipe Note: Dad loves Peanut Brittle.
He also thinks store-bought gifts are a
waste. So when I stumbled across this
recipe one Christmas, I knew immediately that this would be Dad's present
from that moment on. It may not be a
surprise, but it always gets a loving
smile.

206

25975-98

ENGLISH TOFFEE
'h lb. Butter
1 c. White Sugar
3 T. Water
1 tsp. Vanilla
4 - 5 Hershey Bars
1 c. Nuts, chopped

PEANUT BRITTLE
2 c. Granulated Sugar
1 c. White Corn Syrup
112 c. Water
1 lb. Raw Spanish Peanuts
1/20th lb. Sweet Cream
Butter
2 tsp. Baking Soda

Cheryl Collins

Cook and stir Butter, Sugar and Water until
it turns brown. (Must be boiling rapidly.) Remove from heat. Add Vanilla and mix. Pour
onto a 10 x 15 inch cookie sheet and place
Hershey Bars on top. Spread as Chocolate
begins to melt. Sprinkle with chopped Nuts.
Cool and break into pieces.

Dorothy Slichenmyer

Sort Peanuts, remove skins to your taste.
Put Sugar, Syrup and Water into a 4-quart
pan, heavy aluminum is best. Cook over
medium high heat until clear and fine thread
forms on edge of spoon. Add the Spanish
Peanuts, cook with continued stirring until
Peanuts are brown. Stir in Butter. After Butter has melted, remove from heat; and
quickly mix in the Baking Soda. Stir until
mixture foams up to top of pan. Pour out
onto large buttered metal tray and cool.
Hints: The total cooking time is about 28
minutes. Measure out all ingredients in advance, you won't have time during cooking
as you're constantly stirring. Always use a
fresh box of Baking Soda.
Recipe Note: My Defender's Sunday
School Class from Simpson United Methodist Church of Fort Wayne, Indiana
made this as a class fund raiser every
year to sell at Christmas. The Women did
the prep work and packaging, and the
Men did the cooking. Our class would
net about $1500 every year, which was
donated back to the Church. A great fellowship project.

25975-98

207

POUND CANDY
112

lb. Butter

112. lb. Margarine
2 c. White Granulated
Sugar
1 lb. can Mixed Nuts
1 lb. Hershey Bar, without
nuts

Janet Ziegler

Cook in a heavy skillet rather fast, stirring
all the time until the mass reaches crack
stage in cold water. Pour it over Mixed Nuts
in a well-greased pan. While still hot break
the Hershey Bar into bits, scatter over the
hot mixture. When cold, crack into pieces to
remove from pan.

QUICK AND EASY FUDGE
% c. Carnation Milk
1112 c. Sugar
1112 c. Chocolate Chips
1112 c. Miniature
Marshmallows
1 c. Nuts, chopped

Laura Horton

Stir Milk and Sugar together in a saucepan,
heat slowly until Sugar is dissolved. Then
boil for 5 minutes. After boiling add Chocolate Chips, Marshmallows and Nuts. Stir and
blend quickly. Pour into a greased 9 x 9
inch pan.
Recipe Note: I have made many batches
of this fudge. I found this recipe to be
easy and almost No-Fail!

SANTA SNOWFLAKES
2 Egg Whites
1 tsp. Vanilla
Pinch of Salt
2
h c. Sugar
1 c. Pecans, chopped
1 c. Chocolate Chips

Carol Cichonski

Preheat oven to 375°. Beat Egg Whites,
adding Vanilla and Salt. Continue beating
until fairly firm. Add Sugar gradually, beating
until very stiff. Stir in Nuts and Chocolate
Chips. Drop by spoon onto a cookie sheet
covered with greased aluminum foil. Put in
oven and turn off immediately. Leave in oven
several hours, until oven cools thoroughly.
Recipe Note: Delicious and Easy - good
last cookie/candy of baking day before
the Holiday.

208

25975"98

SEE'S CHOCOLATE
FUDGE

Mary Strike

1'12 c. Chocolate Chips
% lb. Butter or Margarine
1 c. Nuts, chopped
1 tsp. Vanilla
10 lg. Marshmallows (fresh)
1 T. Water
2 c. Sugar
% c. Evaporated Milk

Put in a large mixing bowl: Chocolate Chips,
Butter, Nuts and Vanilla. Melt in a double
boiler the Marshmallows and Water. Bring
to a slow boil and then boil 6 minutes the
Sugar and Evaporated Milk. Pour hot mixture and hot Marshmallows into large mixing
bowl. Add to Chocolate Chip mixture and
beat until melted. Pour in buttered 8 x 8 inch
pan. Chill.

SPICED WALNUT CRUNCH
(Crunchy Goodness)
2 c. Walnuts, coarsely
chopped
1 tsp. Butter
2 T. Butter
1 Egg White
12 c. Sugar
% tsp. Salt

1

1/4

tsp. Cinnamon

SUGARED WALNUTS
(A Christmas Treat)
1 c. Sugar
'h c. Concentrated Orange
Juice

1 tsp. Lemon Extract
2 T. Butter or Margarine
2% c. Walnut halves

25975-98

Charlotte Hanson
Jane Pederson's long time friend

Spread the Walnuts in a 9-inch square pan;
dot with 1 tsp. Butter; bake until golden
brown about 15 - 20 minutes, stirring frequently. Remove from pan. Cool. In the
same pan melt the 2 T. Butter in the oven.
Beat the Egg White until moist peaks form;
fold in the Sugar, Salt and Cinnamon. Stir in
the Walnuts. Spread over the melted Butter.
Bake about 30 minutes. Cool; break into
pieces.

Charlotte Hanson
Jane Pederson's long time friend

Combine the Sugar and Orange Juice and
cook until the mixture forms a soft ball in
cold water (235'). Add Lemon Extract and
Butter or Margarine. Beat well until mixture
has a creamy look and begins to thicken.
Add the Walnuts and stir until Nuts are well
coated. Pour onto waxed paper and pull
apart to form small clusters. Cool.

209

....0

1\)

Helpful Hints
To refinish antiques or revitalize wood, use equal parts of linseed oil,
white vinegar and turpentine, Rub into the furniture or wood with a
soft cloth and lots of elbow grease,
To stop the ants in your pantry, seal off cracks where they are entering with putty or petroleum jelly_ Also, try sprinkling red pepper on
floors and counter tops,
To fix sticking sliding doors, windows and drawers, rub wax along
their tracks_
To make a simple polish lor copper bottom cookware, mix equal
parts ol flour and salt with vinegar to create a paste, Store the paste
in the refrigerator_
Applying baking soda on a damp sponge will remove starch deposits
from an iron_ Make sure the iron is cold and unplugged,
Remove stale odors in the wash by adding baking soda_

To clean Teflon"", combine 1 cup water, 2 tablespoons baking soda
and Y2 cup liquid bleach_ Boil in stained pan tor 5 to 10 minutes or
until the stain disappears_ Wash, rinse, dry and condition with oil
before using the pan again,
Corning Ware can be cleaned by filling it with water and dropping in
two denture cleaning tablets_ Let stand tor 30 to 45 minutes_
A little instant coffee will work wonders on your wood furniture_ Just
make a thick paste from instant coffee and a little water, and rub it
into the nicks and scratches on your dark wood furniture, You'll be
amazed at how new and beautiful those pieces will look.
For a clogged shower head, boil it lor 15 minutes in a mixture of Y2
cup vinegar and 1 quart water,
For a spicy aroma, toss dried orange or lemon rinds into the fireplace_
Tin coffee cans make excellent freezer containers for cookies,
Add raw rice to the salt shaker to keep the salt free-flowing,
Ice cubes will help sharpen garbage disposal blades.

This & That
A BETTER BUBBLE
BATTER!

Barbara Goetzefman
Joanne Topcik

1 oz. Dawn or Joy Liquid
Dishwashing Detergent
8 oz. Water
1 oz. White Karo Syrup
1 sm. btl. Store bought
Bubble Solution

Stir all ingredients together - do not shake.
Store in plastic container, the longer its
stored the betler it gets! Make your own Bubble Solution!

APPLE DIP STUFF

Lynda Hofetdt

2 - 8 oz. Cream Cheese
1112 c. Brown sugar
'12 c. White Sugar
1 tsp. Vanilla
'I< - '12 c. Dry Roasted
Peanuts, chopped
2 bags Apples

Soften Cream Cheese to make it easier to
beat. Combine the Cream Cheese, the Sugars and Vanilla. Beat mixture until smooth.
Stir in the chopped Nuts by hand. Serve
with Apples cut into sections.

APPLESAUCE DRESSING
1 ave. can/jar Applesauce
2 c. Cooked Rice
Sage to smell
'I< tsp. Salt
'I< tsp. Pepper
1 stick Margarine
1 med. Onion, chopped

25975-98

Carol Cichonski

Saute Onion in Margarine until Onion is
tender. Mix Onion/Butter mixture with remaining ingredients. This is a wonderful
stuffing for Chicken.

211

BAKED HAM
SANDWICHES
3/4

stick Margarine

2 T. Onion Flakes
2 T. Poppy Seeds
2 T. Mustard
Sliced Ham
Grated Cheddar or Swiss

Carole Anderson

Heat all ingredients, except Ham and
Cheese, in small saucepan until Margarine
is melted. Mix thoroughly. Spread 1 tsp. on
each side of sandwich bun. Place Ham on
bun and top with Grated Cheese. Wrap in
foil and bake at 375" for 15 - 25 minutes.
Yield: 6 - 8 Sandwiches

Recipe Note: In a hurry? Wrap sandwiches in Saran wrap or wax paper and
microwave for 30 • 40 seconds. I recommend the oven method. This recipe turns
"just sandwiches" into something special. My Mother-in-Law usually makes
these for our Christmas Eve Buffet

BAR-B-QUE SAUCE
1/4

c. Worcestershire Sauce

2 T. Vinegar
1/4

c. Sugar

Diane Lawrence

Mix altogether and store in covered jar in
refrigerator for ribs, chicken, etc.

1 c. Catsup (I use Heinz)

CARAMEL CORN
7 112 qt. Popped Corn
2 c. Btown Sugar
'12 c. Corn Syrup
1 tsp. Salt
2 slicks Butter
1 T. Vanilla
1 tsp. (scant) Baking Soda

212

Betsy Gam/in

Mix in saucepan the Brown Sugar, Corn
Syrup, Salt and Butter. Boil for 5 minutes.
Stir occassionally. Mix in Vanilla and Baking
Soda. Pour over the Popped Corn. Mix well.
Put into baking pans. Bake at 200° for 1
hour. Stirring every 15 minutes.

25975-98

CHEF'S SALAD ON A ROLL

Betty Roberts

2 pkg. (4 rolls each) French
Rolls
8 slices Smoked Turkey
8 slices Smoked Ham
1 (8 oz.) pkg. Mozzarella
Cheese, shredded
2 c. Lettuce, shredded
1/3 c. Red Wine Vinegar
1/3 c. Chopped Ripe Olives
1 clove Garlic, mashed
(optional)
1 (14 oz.) jar Chopped
Pimento, drained
1 tsp. Crumbled Oregano
Salt to taste
Pepper to taste

Split Rolls lengthwise, heat if desired. On
bottom hall, place Turkey, Ham, Lettuce and
Cheese. In a bowl, combine Oil, Vinegar,
Olives, Garlic, Pimento, and Seasonings.
Beat until slightly thickened. Spoon over assembled sandwich. Replace top on roll.
Serve at once. Garnish with pickle slices and
cherry tomato. Servings: 8

CHRIS' MARINADE

Chris (Dominicks butcher), Lynda Hofe/dt

3 oz. Oil
1 clove Garlic
3 oz. Wine Vinegar
1112 oz. Soy Sauce
1/3 tsp. Rosemary

CHRISTIAN GARDEN

Marinade steak. Grill steak, reserve marinade. Add 112 oz. Liquid Smoke to the reserved marinade, heat together and use as
a gravy.

Mary Strike

For a Christian Garden, Plant: 5 Rows of
"P's": Prayer. Perseverance. Politeness.
Promptness.
Preparedness. 3 Rows of
Squash: Squash Criticism. Squash Gossip. Squash Indifference. 6 Rows of Turnips: Turn up at Church.
Turn up with
your Bible. Turn up with the Lord's Tithe.
Turn up with a Smile. Turn up with a Visitor.
Turn up with determination to win others lor
Christ. 5 Rows of Lettuce: Let us be Unselfish in our work. Let us be Faithful to God
and His Word.
Let us be Loyal to the
Church and Pastor. Let us be Truthful and
Honest. Let us Love One Another.

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213

CRISPY POPS
6 c. Rice Crispy Cereal
1 c. M & M's
1/4 c. Margarine or Butter
1 (10'12 oz.) pkg. Miniature
Marshmallows
14 (5 oz.) Dixie Cold Drink
Cups
14 Wooden Popsicle Sticks

DOG BISCUITS
3'12 c. All-Purpose Flour,
approximately
2 c. Whole Wheat Flour
1 c. Rye Flour
1 c. Cornmeal
2 c. Cracked Wheat
(Bulgar)
'h c. Nonfat Dry Milk
1 tsp. Salt (or less)
1 pkg. Dry Yeast
1 pt. Chicken Stock or
other liquid,
approximately
1 Egg and
1 T. Milk, to brush

214

Carol Cichonski

Microwave Directions: In large bowl, combine Cereal and M & M's. In a 2-quart microwave-safe measure or bowl, place
Margarine and Marshmallows. Microwave
on high for 1 - 2 minutes, stirring after 1
minute. Beat until well blended. Pour Marshmallow mixture over Cereal mixture; mix
gently. Fill each cup with Cereal mixture;
press lightly. Insert stick; let cool completely.
(To remove Pops from paper cups, squeeze
gently and pull on stick.) Yield: 14 Pops.

Irene Nevitt

In a large bowl, combine the dry ingredients
(except Yeast). Dissolve the Yeast in 1/4 c.
Warm Water, which together with Chicken
Stock is poured into the dry ingredients.
Knead this mixture for about 3 minutes into
a stiff dough. Roll dough into W' sheet, cut
with cookie cutters into shapes which will
pleasure your dog. Put them directly into a
300° oven for 45 minutes, turn off the heat,
and leave them there overnight. By morning
they are bonehard, guaranteed to clean a
dog's teeth in hours. This is a wonderfully
versatile food. It can be nutritionally tailored
any way you and the dog want. If the dog
is on a salt-free diet, omit the Salt. If the
diet requires vitamins, include them. May
add some type of fat, such as Butter, Cooking Oil, Lard, Suet or Bacon drippings. More
Eggs may be added for a rich, golden batch.

25975-98

EASY HOllANDAISE
SAUCE

Joanne Topcik

Mary Kay Swanstrum

3 Egg Yolks, uncooked
3 T. Margarine or Butter
3 T. Lemon Juice

Put in top of double boiler and cook just until
it begins to thicken. stirring frequently. Set
aside. When your Asparagus or Broccoli is
ready to serve, put the top on the bottom of
double-boiler again and cool until it is thick,
stirring continually. Pour over vegetables, or
good on Ham slices (under fried egg on
toast) with French Fries.

FIDDLE PADDLE

Charlotte Hanson
Jane Pederson's long time friend

(Great Nibble food)
4 qt. Popped Corn
1 c. Pecans
1 c. Almonds
11/, c. Sugar
1 c. Margarine

1 tsp. Vanilla
•;, c. Clear Syrup
'12 tsp. Cream of Tartar
•;, tsp. Soda

Mix the Popped Corn and the Nuts on a
greased cookie sheet. Combine the rest of
the ingredients, except the Soda and the
Vanilla, and cook to the hard ball stage
(about 5 - 10 minutes). Remove from heat
and add the Soda and then the Vanilla. Pour
over the Corn and the Nuts. Mix to coat well
and spread out to dry. Break apart and store
in a tightly covered container. Yield: about
2 pounds.

Recipe Note: You can also make it with
Peanuts.

FROZEN WATERMELON
STICKS
1 c. Seedless Watermelon
Chunks
1 c. Orange Juice
1 c. Water
1 Craft stick or plastic per
person

H. Irene Nevitt

Blend all ingredients in blender. Pour mixture into small paper cups. Place in freezer.
When cups are partly frozen, insert sticks or
plastic spoons into the cup continue freezing. Pour a little hot water over bottom of
cup to remove frozen watermelon easily.

Recipe Note: This was a treat used in
Vacation Bible School1993, and it was a
very tasty treat indeed.

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215

FUDGE SAUCE
1/z

c. Butter or Margarine

12 c. Light Corn Syrup

1

1J2 c. Cocoa
2 c. Sugar
1h c. Water
1 tsp. Van ilia

'I• tsp. Salt

Laura Horton

Heat Butter over low heat until melted. Stir
in Corn Syrup, Cocoa and Sugar until
smooth. Stir in remaining ingredients. Heat
to boiling. Boil and stir until Sugar is dissolved and sauce is smooth, about 1 minute.
Serve warm over ice cream. Cover and store
in refrigerator up to 2 weeks. To serve, heat
over low heat, stirring constantly, about 5
minutes. Yield: 2 c. Sauce
Recipe Note: I have made this for a small
gift!

HOT BACON DRESSING
4 slices Bacon, fried and

crumbled
1 Egg, whipped
'h c. Sugar
1/4

Diane Lawrence

Mix all ingredients, except Bacon and cook
until thick. Add Bacon. Pour over fresh spinach or lettuce.

c. Wine Vinegar

Salt to taste

JELLY BEAN NESTS
2 c. Miniature

Marshmallows
1
/4

c. Butter

1 (6 oz.) pkg. Chow Mein
Noodles (4 c.)

Jelly Beans

Sandy Beverley

In a 2 quart saucepan combine Marshmallows and Butter; cook over low heat, stirring occasionally, until melted (6-8 minutes).
Stir in Noodles until very well coated. With
buttered fingers, press mixture on bottom
and up sides of each cup of a buttered
12-cup muffin pan. Refrigerate at least 2
hours or until firm. Remove from cups; fill
with Jelly Beans. Yield: 12 nests
Recipe Note: Very cute as a table decoration for an Easter Meal.

216

25975-98

Joanne Topcik

KLOSKY NOODLES
4 lg. Onions, sliced
1 stick Butter
1 lg. can Sauerkraut
1 pkg. Noodles
•;, stick Butter

Brown Onion slices in stick of Butter. Drain
Sauerkraut, and slir into Onions, cooking until brown. Cook Noodles until tender. Drain
well. Place Noodles in a large casserole
dish. Mix Onions and Sauerkraut in with
Noodles unlil well blended. Dot top with 112
stick of Butter. Bake at 350° for 20 minutes.
Optional: Add sliced Bratwurst (cooked),
Polish Sausage, etc.

Helen Simms

MARINATE
1 Good Seasons's Oriental
Sesame Mix

V4 c. Oil
1/4

c. Cider Vinegar

% c. Soy Sauce
2 T. Honey

Mix all ingredients together. Pour over meat
(pork or chicken are my choice of meat) setting aside a small portion for extra sauce
wilh dinner. Place in refrigerator for several
hours. Prepare meat as desired.

PARMESAN NOODLES
1 (8 oz.) pkg. Medium Egg
Noodles
3 T. Green Onions,
chopped
Garlic Salt to taste
Pepper to taste
2 T. Butter or Margarine

Dorothy Slichenmyer

Cook Noodles according to package directions, drain. Toss Onions, Butter, Parmesan
Cheese, Garlic Salt and Pepper.

V2 c. Parmesan Cheese,
grated

PLAY DOUGH

Joanne Topcik

1 c. Flour
•;, c. Salt
2 T. Cream of Tartar
1 T. Oil
1 c. Water

Mix all ingredients in a pot over stove and
cook until smooth. You May add any color
food dye you like.

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217

PUPPY CHOW
1 (12 oz.) jar Creamy
Peanut Butter
1 (12 oz.) bag Chocolate
Chips
1 stick Butter or Margarine
1 family size box Crispix
Cereal
3 c. Powdered Sugar

Jean DeBoer

Melt together Peanut Butter, Chocolate
Chips and Butter in microwave. Put Crispix
in a large mixing bowl, pour melted mixture
over Cereal. Mix together. Put Powdered
Sugar in a brown paper bag, dump some
coated Cereal in the bag and shake. Lay
Cereal on a cookie sheet for 3 hours, then
put in a sealed container. Makes a lot.

REFRIGERATOR PICKLES
3 qt. Cucumbers, peeled
and sliced thin
2 lg. Onions, sliced
2 Green Peppers, cut in
strips
4 stalks Celery, cut in
chunks
% c. Kosher Salt
Syrup:
3 c. White Sugar
2 c. White Vinegar

RHUBARB JAM
5 c. Rhubarb, diced
1 c. Water
3 - 4 c. Sugar, depending
on taste

1 can Blueberry Pie Filling
2 boxes Raspberry Jello

218

Susan Gilday Johnson
c/o Claire Gilday

Mix all vegetables and Salt, and let stand
1 hour. Boil and then cool the Sugar and
Vinegar. Pour cooled Vinegar and Sugar
over the Vegetables, cover and refrigerate
overnight. Put in glass jars, keep for 1 week
before using. Keep refrigerated, should last
about 2 months.

Joyce Gi/e

In a large saucepan, place Rhubarb and Water. Cook for 10 minutes, or until tender. Add
Sugar and cook for 2 more minutes, stirring
constantly. Add Pie Filling. Continue stirring
and cook 6 - 8 minutes more. Remove from
heat; add Jello and stir until dissolved. Let
cool. Pour into large jar and store in refrigerator or divide into smaller portions and
freeze.

25975-98

Carol Cichonski

SAUSAGE DRESSING
8 c. Soft Bread Cubes
1 lb. Bulk Pork Sausage,
crumbled and browned
3/4 c. Onion, chopped
1% c. Celery, chopped
1 c. Margarine (use some
Sausage fat for extra
flavoring)
1'/' tsp. Sage Leaves
1 tsp. Thyme Leaves
'h tsp. Pepper

Brown Sausage and put aside. Saute Onion
and Celery in Butter. Stir in 113 of the Bread
Crumbs. Put in a deep bowl. Add remaining
ingredients and toss. Forget the Turkey, I
would rather just eat the Stuffing.

SEASONED SALT

Joanne Topcik
Nancy Knezevich

5 T. Salt
1 T. Sugar
1 T. Paprika
1 tsp. Black Pepper
1 tsp. Onion Powder
'h tsp. Garlic Powder
1 tsp. Dry Mustard
1 tsp. Allspice
1 tsp. Coriander
1 tsp. Celery Salt

SPAETZLE NOODLES

Mix the above ingredients. Yield: 4 oz. Seasoned Salt.

Mary Strike

(Hard Dumplings)
3 Eggs
•;, tsp. Salt
1/2 c. Water
1% c. Flour

Beat all ingredients together until well
blended. Bring large kettle of water to rolling
boil (can use soup stock or broth). Drop mixtures by spoonsful into salted boiling water.
Done in about 10 minutes.

Recipe Note: Can put right in stew or
soup or pan with melted butter in it.

25975·98

219

STEAK MARINADE
1 c. Salad Oil
1/4 c. Lemon Juice
'h c. Soy Sauce
4 T. Onion Salt
11h T. Garlic Powder
2112 T. Pepper
2'12 T. Celery Salt
2 T. Minced Onion

Dan at Jewel, Lynda Hofeldt

Mix all ingredients together. Marinate 2 lb.
sirloin steak and grill. Slice on the diagonal.

STEAK TERIYAKI
MARINADE

'I• c. Cooking Oil
'I• c. Soy Sauce
1/4 c. Honey
2 T. Cider Vinegar
2 T. Green Onion, chopped
1 lg. clove Garlic, chopped
1112 tsp. Ground Ginger

Lynda Hofeldt

Mix all ingredients together. Marinate meat
and grill.

Recipe Note: This came from a Jewel
butcher to one of my students.

Recipe Favorites

220

25975-98

INDEX OF RECIPES
Beverages

Appetizers & Beverages

Appetizers

APPETIZER MEATBALLS
ARTICHOKE APPETIZER
ARTICHOKE DIP
ARTICHOKE HEART BALLS
BACON-WATER CHESTNUT
WRAPS
BLT DIP
BROILLIES
CHEDDAR GARLIC BREAD
CHEESE BALL
CHICKEN LIVER PATE
CRAB TRIANGLES
CRABMEAT DIP
CRANBERRY MEATBALLS
CUCUMBER DIP
DILL DIP- FOR VEGGIES
DILLED CHEESE ROUNDS
EGG ROLLS
EL SOMBRERO DIP
FETA DIP
FRUIT DIP
FRUIT DIP
HOT ARTICHOKE DIP
HOT SPINACH DIP
JANE'S APPETIZER
MEXICAN FUDGE APPETIZER
ORIENTAL CHICKEN WINGS
PARTY MIX
PARTY SALMON LOG
PEPPERONI/SAUSAGE
BREAD
SAGANAKI
SAUSAGE CHEESE BALLS
SAVORY OYSTER CRACKERS
SHRIMP DIP
SHRIMP DIP
SNACKING GOOD OYSTER
CRACKERS
SOMETHING REALLY
DELICIOUS
SPINACH BALLS
SPINACH DIP
SPINACH SQUARES
SWISS ALMOND SPREAD
TACO PIZZA
TERIYAKI CHICKEN WINGS
TEX-MEX DIP
TOMATO-BASIL SQUARES
VEGETABLE NACHOS WITH
CILANTRO CREAM

25975-98 1

1
1
2
2
2
3
3
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4
4

4
5
5
5
6
6
7
7
7
8
8
8
9
9
9
10
10
10
11
11
11
12
12
12
13
13
14
14
14
15
15
15
16
16

FRUIT SLUSH PUNCH
HOT MULLED CIDER
OLD FASHIONED LEMONADE
ROOT BEER
SPARKLING LEMONADE
STRAWBERRY SLUSH PUNCH
SUNSHINE SLUSH
TILLIE'S PUNCH

17
17
17
18
18
18
19
19

Soups, Salads & Vegetables
Soups

BEAN SOUP
BEV'S GAZPACHO SOUP
BRATWURST-CHEESE SOUP
BROCCOLI AND CHEESE
SOUP
CROCK POT SPLIT PEA SOUP
FRESH TOMATO SOUP
HEARTY POTATO SOUP
LENTIL-BARLEY SOUP
MEXICAN ZUCCHINI SOUP
MINESTRONE SOUP
MINESTRONE SOUP FOR
COLD DAYS
MUSHROOM-BARLEY SOUP
SEAFOOD CORN CHOWDER
TOMATO SOUP
TORTELLINI SOUP
VEGETABLE BEEF SOUP
VEGETABLE SOUP
ZUCCHINI SOUP

21
21
22
22
23
23
24
24
25
25
26
26
27
27
28
28
29
29

Salads

AMERICAN POTATO SALAD
APPLE - SPINACH SALAD
BEAN SALAD
BROCCOLI AND CAULIFLOWER
SALAD
BROCCOLI SALAD
BROCCOLI SALAD
BROCCOLI SALAD
CABBAGE SALAD
CABBAGE SALAD
CAROL LASTOFKA'S FRUIT
BOWL
CAULIFLOWER PEA SALAD
CHERRY MOLD
CHICKEN SALAD
COLESLAW SOUFFLE SALAD
CORNED BEEF MOUSSE

30
30
31
31
32
32
33
33
33
34
34
35
35
35
36

CRUNCH SALAD
CUCUMBER SALAD
FALL HARVEST BASIL AND
GREEN BEAN SALAD
FROZEN DATE SOUFFLE
SALAD
FROZEN FRUIT SALAD
HOT TURKEY SALAD
KFC COLESLAW
LIME APPLESAUCE JELLO
LIME JELLO MOLD
MARINATED MUSHROOM
SALAD
OLD FASHIONED POTATO
SALAD
ORANGE AND BLACK OLIVE
SALAD
ORIENTAL SALAD
ORIENTAL SALAD
PARMESAN VEGETABLE TOSS
POTATO SALAD
POTATO SALAD WITH CHEESE
SEAFOAM SALAD
SHRIMP AND MACARONI
SALAD
SNOW SALAD
SPINACH RICE SALAD
STRAWBERRY DELITE SALAD
STRAWBERRY LETTUCE
SALAD
STRAWBERRY-GLAZED FRUIT
SALAD
TABBOULEH
TACO SALAD
TACO SALAD
TACO SALAD
TAFFY APPLE SALAD
"THAT'S IT" SALAD
THREE BEAN SALAD
TOP RAMEN SALAD
VEGETABLE SALAD
WILTED LETTUCE SALAD

36
36
37
37
38
38
38
39
39
39
40
40
41
41
42
42
43
43
44
44
44
45
45
45
46
47
46
47
48
30
48
49
49
50

Vegetables

BAKED BEANS
BAKED BEANS
BAKED BEANS WITH
PINEAPPLE
BEAN CASSEROLE
BETTY'S POTATOES
BROCCOLI BAKE
BROCCOLI, RICE AND CHEESE
CASSEROLE
CREAMED POTATO LOAF
CREAMY CHEESE CORN BAKE
CREAMY ONIONS AND
POTATOES
GOLDEN POTATOES

25975-98

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51
50
50
51
52
52
52
53
53
54
54

GREEN BEAN CASSEROLE
HASH BROWN SURPRISE
LEMON GLAZED CARROTS
MARINATED CARROTS
MICROWAVE POTATOES
ONION ROASTED POTATOES
POTATO CASSEROLE
POTATOES FOR A CROWD
SWEET AND SOUR RED
CABBAGE
SWISS ZUCCHINI BAKE
TWICE BAKED POTATOES
VEGETABLE MEDLEY
VEGETABLE MORNAY
ZUCCHINI ROUNDS
ZUCCHINI VEGETABLE DISH

54
55
55
55
56
56
56
57
57
57
58
58
58
59
59

Main Dishes & Casseroles

Main Dishes

ANGEL HAIR PASTA WITH
TOMATO - SCALLOP SAUCE
AUNT HELEN'S TETRAZINNI
SUPPER
BEEF STEW SUPREME
BEST-IN-THE-WORLD PIEROGI
BROCCOLI AND MOSTACCIOLI
CHICKEN AND CABBAGE STIR
FRY
CHICKEN AND DUMPLINGS
CHICKEN SUPREME
CHIPPED BEEF SKILLET
LUNCH
CLAMS IN WHITE SAUCE
EASY CHICKEN DIVAN
EASY CHICKEN POT PIE
EMERGENCY ENCHILADAS
FRESH HOMEMADE PASTA
GLORIA'S CHILl CON CARNE
HOMESTYLE CHICKEN AND
BISCUIT DUMPLINGS
JEFF'S CHILl
JOEY'S STUFFED GREEN
PEPPERS
LASAGNA WITH GOLDEN
FLAKY TOPPING
LUBIA
"MAGIC" STEW
MEXICAN DINNER
NO FUSS STEW
OVEN STEW
PASTA WITH SALMON
PEPPER STEAK
POLYNESIAN PORK
RAVIOLI, LASAGNA OR
MANICOTTI FILLING

61
62
62
63
63
64
64
64
65
65
66
66
67
67
68
68
69
69
70
70
61
71
71
72
72
73
73
74

SARA'S LINGUINE WITH
BROCCOLI
SAUCY CHICKEN AND
NOODLES
SIMPLE SPINACH LASAGNE
SLIM JIM CHILl
STEAK CANTONESE
STROMBOLI
STUFFED CABBAGE
STUFFED CHICKEN BREASTS
SUSAN AND JON'S BRIDAL
SHOWER CHICKEN WITH
RICE
SWEET - AND - SOUR
CHICKEN
TASTY TURKEY ENSEMBLE
VEGETABLE STUFFED
PEPPERS

ZUCCHINI CASSEROLE

75
75
76
76
77
77

78
78
79
80
80

Casseroles

AUTUMN BUTTERNUT
CASSEROLE
CARROT CASSEROLE
CASSEROLE LASAGNA
CELERY CASSEROLE
CHEESEBURGER PIE
CHICKEN OR TURKEY
CASSEROLE
CORN BREAD CASSEROLE
DELICIOUS HOT DISH
DYNASTY CASSEROLE
ENCHILADA CASSEROLE
HOT CHICKEN CRUNCH
IRISH POTATO CASSEROLE
KRAUT CASSEROLE
MACARONI-CHEESE DELUXE
OVERNITE CHICKEN
CASSEROLE
PIZZA CASSEROLE
REUBEN CASSEROLE
RICE FOR FOUR
SCALLOPED PINEAPPLE
SCALLOPED PINEAPPLE
SEAFOOD CASSEROLE
SEAFOOD HOT DISH
SHEPARD'S PIE
SPINACH AND ARTICHOKE
CASSEROLE
SQUASH CASSEROLE
SWEET POTATO CASSEROLE
TUNA CASSEROLE

25975-98

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92

74

81
81
82
82
82
83
83
83
84
84
85
85
86
86
87
87
88
88
89
88
89
89
90
90
91
91
92

Meat, Poultry & Seafood

Meat
APPLESAUCE MEAT BALLS
BARBECUED POT ROAST ON
THE GRILL
BEEF BURGANDY
BEST MEAT LOAF
CHEESY PORK CHOPS
"CHICKEN LICKIN GOOD"
PORK CHOPS
CHOP SUEY
DILL MEAT BALLS
DOTTIE'S BARBECUED BEEF
EASY MEATBALLS
ITALIAN BEEF
MEAT LOAF PINWHEEL
MRS. DEBENEDETTO'S
BRACCIOLA
MY SUREFIRE PRIME RIB
OLD FASHIONED POT ROAST
POOR MAN'S STEAK
PORK CHOP BARBECUE
PORK CHOPS WITH RICE
QUICK SAUERBRATEN
SLOPPY JOES
SWEDISH MEATBALLS
SWEDISH MEATBALLS
SWEET AND SOUR MEAT
LOAF
THE BEST PORK CHOPS YOU
EVER HAD IN YOUR LIFE

93
94
94
94
95
93
95
95
96
96
97
97
98
98
99
99
100
100
101
101
102
102
103
103

Poultry
CHICKEN ALLA JOE
CHICKEN BREASTS WITH
HOISIN SAUCE
CHICKEN ENCHILADAS
CHICKEN FAJITAS
CHICKEN IN MUSHROOMSAUTERNE SAUCE
"FRIED CHICKEN"
GARLICKY CHICKEN BREASTS
LIMEHOUSE CHICKEN
MARLENE'S TARRAGON
CHICKEN
MUSHROOM CHICKEN
CUTLETS
OVEN -"FRIED" CHICKEN
LEGS
TURKEY MEAT LOAF

104
105
105
106
106
104
106
107
107
108
108
109

THOMAS' TERRIFIC GARLIC
EGGS

Seafood

BLACKENED SALMON ON THE
GRILL
EASY AND DELICIOUS FISH
FISH PACKETS
FISH SUGGESTIONS
FISH THERMIDOR
GRILLED FISH SEASONING
OVEN FRIED FISH
SALMON LOAF OR PATIIES
SCAMPI-STYLE SHRIMP

110
111
111
112
112
113
113
113
114

Brunch
APPLE PANCAKE
APPLE-CINNAMON COFFEE
CAKE
BACON STRATIA
BISCUIT EGG SCRAMBLE
BREAKFAST CASSEROLE
BREAKFAST EGG BAKE
BREAKFAST EGG SOUFFLE
BREAKFAST PIZZA
BREAKFAST SOUFFLE
BRUNCH CASSEROLE
CHERRY COFFEE CAKE
CHILl CHEESE PUFF
CREAMY PEACH-FILLED
FRENCH TOAST
DON'S ZUCCHINI QUICHE
DROP DONUTS
EGG SAUSAGE SOUFFLE
FAST AM. BREAKFAST ROLLS
FRENCH TOAST CASSEROLE
FROZEN FRUIT SLUSH
FRUIT SWIRL COFFEE CAKE
HENRICIS COFFEE CAKE
IMPOSSIBLE QUICHE
MARLENE'S COFFEE CAKE
OVEN-BAKED FRITIATA
PANCAKE PUFF
PEACH MELBA FRENCH
TOAST
QUICHE LORRAINE
RAISED DONUTS
RASPBERRY CREAM CHEESE
COFFEE CAKE
ROSALIE'S KUCHEN CAKES
SOUR CREAM COFFEE CAKE

25975-98

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115
116
116
117
117
117
118
118
118
119
119
120
120
121
121
121
122
122
122
123
123
123
124
124
125
125
126
127
128
129
130

130

Breads & Rolls
Breads

ANGEL GINGER BREAD
APPLESAUCE BREAD
BANANA BLUEBERRY BREAD
BANANA BREAD
BOHEMIAN DUMPLINGS
BUTIERSCOTCH BANANA
BREAD
CARROT BREAD
CHEESE AND BEER BREAD
CHOCOLATE ZUCCHINI BREAD
CRANBERRY BREAD
CRANBERRY POPPY SEED
LOAF
ENGLISH MUFFIN LOAVES
GARLIC BUBBLE LOAF
HERB BREAD
HOME EC'S FAVORITE PIZZA
CRUST
IRISH SODA BREAD
MOM'S BANANA NUT BREAD
STRAWBERRIES AND CREAM
BREAD
STRAWBERRY BREAD
ZUCCHINI BREAD

131
131
132
132
132
133
133
134
134
134
135
135
136
136
137
137
138
138
139
139

Rolls

BLUEBERRY MUFFINS
BLUEBERRY MUFFINS
CARAMEL ROLLS
CINNAMON ROLLS -QUICK &
EASY
CROISSANTS WITH CHEESE
ENGLISH SCONES
MORNING GLORY MUFFINS
NO KNEAD CINNAMON ROLLS
RHUBARB MUFFINS
ROASTED RED PEPPER
MUFFIN
6 WEEKS REFRIGERATOR
MUFFINS
STICKY BREAD

141
140
141
142
142
142
143
143
144
144
140
144

Pies, Pastry & Desserts
Pies

BANANA SODA CRACKER PIE
CHOCOLATE-NUT ANGEL PIE

145
145

EASY CARAMEL APPLE PIE
EASY MOCK KEY LIME PIE
EASY TO MAKE CUSTARD PIE
ELLEN'S FAMOUS PECAN PIE
LIGHT AND FRUITY PIE
LILLIE PETTY'S COCONUT PIE
METHODIST PIE RECIPE
FOUND
PEPPERMINT PIE
PIE CRUST
STRAWBERRY PIE
TOFFEE ICE CREAM PIE
TOLL HOUSE PIE

146
146
146
147
148
149
150
150
i 51
i 51
i 51

152
iS2
iS3

Desserts

ANGEL FOOD DESSERT
BANANA SPLIT CAKE
BETSY'S ICE CREAM DESSERT
BETTER THAN ROBERT
REDFORD
BLUEBERRY SALAD
BUTTERSCOTCH DESSERT
CHEESECAKE
CHOCOLATE ANGEL DESSERT
CHOCOLATE MOUSSE
DESSERT
CUSTARD BREAD PUDDING
DRUMSTICK TREAT
EUNICE MATTE'S EASY
CHOCOLATE DESSERT
FROSTY STRAWBERRY
SQUARES
FRUIT PIZZA
HOMEMADE COBBLER
JELLO JUNK
MOCK ECLAIRS
OREO FREAKOUT
PEACH COBBLER
PHILLY- CHIPPERS
PISTACHIO DELIGHT
PISTACHIO DESSERT
PRETZEL TORTE
RHUBARB DESSERT
RHUBARB PIZZA
RHUBARB SLICES

25975-98

5

165

Cakes, Cookies & Candy

147

Pastry

APPLE STRUDEL
BLUEBERRY KUCHEN -OLD
GERMAN RECIPE
MINI PECAN TARTS

SWEET RAVIOLI

iS3
iS4
iS4
iS5
iSS
156
156
157
157
iS8
158
159
159
160
160
i 60
i 61
i 61
162
162
163
163
163
164
164
164

Cakes

ALMOND JOY CAKE
BACARDI RUM CAKE
CHEESECAKE CUPCAKES
CHOCOLATE CHIP CAKE
CHOCOLATE-CINNAMON
ANGEL FOOD CAKE
CREAM PUFF CAKE YUM
DATE NUT CAKE
DEVILS FOOD CAKE
DUMP CAKE
EASY FRUIT CAKE
ECLAIR CAKE
FANNY MAY CAKE
14 K. CARROT CAKE
FUNNEL CAKE
GERMAN APPLE CAKE
GERMAN APPLE CAKE
GERMAN CHOCOLATE POUND
CAKE
JELLO POKE CAKE
LAIZY DAIZY CAKE
MIRACLE WHIP CHOCOLATE
CAKE
MIRACLE WHIP SPICE CAKE
MISSISSIPPI MUD CAKE
MOM'S FAVORITE POUND
CAKE
OATMEAL CAKE
OLD-FASHIONED CARROT
CAKE
PISTACHIO POUND CAKE
POPPY SEED CAKE
RHUBARB CAKE
RHUBARB CAKE
RHUBARB CAKE
SECRET CAKE
SHORT CAKE
SURPRISE SCRIPTURE CAKE
TEXAS SHEET CAKE
TOFFEE BAR CAKE
TUNNEL OF FUDGE CAKE
WALDORF RED CAKE

168
168
169
169
170
170
170
171
171
172
172
172
167
173
173
174
175
17S
176
176
177
177
178
178
179
180
180
181
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i 81
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182
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184
184
185
185

Cookies

ADAM'S COOKIES
ARA'S SUGAR COOKIES
CARAMEL COOKIES
CARAMEL PECAN BARS
CEREAL COOKIES
CHEWY CHOCOLATE
MACAROONS

186
186
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187

CHOCOLATE CHIP PECAN PIE
BARS
CHOCOLATE SYRUP
BROWNIES
COCONUT OATMEAL COOKIES
CONGO BARS
COOKIE JAR GINGERSNAPS
CRISP PASTEL COOKIES
GOLDEN PECAN TOSSIES
GREAT SUGAR COOKIES
ICE CREAM KOLACKY
KIT KAT BARS
KRINGLAS
LEMON BARS
LEMON CHEESE BARS
LEMON COOKIES
LEMON SQUARES
LOLLIPOP COOKIES
MACADAMIA NUT COOKIES
MAGIC COOKIE BARS
MELTING MOMENTS
MELTING MOMENTS
MERINGUE HERSHEY KISSES
COOKIES
MONSTER COOKIES
MOUNDS BARS
MRS. FIELD'S COOKIES
NEW ENGLAND GOODIES
O'HENRY BARS
OLD FASHIONED OATMEAL
COOKIES
PEANUT BUDER BARS
PEANUT BUTTER CHOCOLATE
CHIPS
PEANUT BUTTER 'N HONEY
COOKIES
PINEAPPLE DROP COOKIES
POTATO CHIP COOKIES
POTATO CHIP COOKIES
RASPBERRY HAZELNUT
COOKIES
SCOTCHIES
SNICKERDOODLES
TEXAS BROWNIES
TOFFEE SQUARES
TURTLE BARS
VIRGINIA CLAYPOOL'S
CHOCOLATE
MARSHMALLOW COOKIES

188
188
189
189
189
190
190
190
191
191
192
192
193
193
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194
195
195
195
196
196
197
197
198
198
199
200
200
199
201
201
201
202
202
203
203
204
204
205

Candy
ALMOND BUDER CRUNCH
DAD'S PEANUT BRIDLE
ENGLISH TOFFEE
PEANUT BRIDLE
POUND CANDY
QUICK AND EASY FUDGE
SANTA SNOWFLAKES

25975-98

6

206
206
207
207
208
208
208

SEE'S CHOCOLATE FUDGE
SPICED WALNUT CRUNCH
SUGARED WALNUTS

209
209
209

This & That
A BEDER BUBBLE BADER!
APPLE DIP STUFF
APPLESAUCE DRESSING
BAKED HAM SANDWICHES
BAR-B-QUE SAUCE
CARAMEL CORN
CHEF'S SALAD ON A ROLL
CHRIS' MARINADE
CHRISTIAN GARDEN
CRISPY POPS
DOG BISCUITS
EASY HOLLANDAISE SAUCE
FIDDLE FADDLE
FROZEN WATERMELON
STICKS
FUDGE SAUCE
HOT BACON DRESSING
JELLY BEAN NESTS
KLOSKY NOODLES
MARINATE
PARMESAN NOODLES
PLAY DOUGH
PUPPY CHOW
REFRIGERATOR PICKLES
RHUBARB JAM
SAUSAGE DRESSING
SEASONED SALT
SPAETZLE NOODLES
STEAK MARINADE
STEAK TERIYAKI MARINADE

211
211
211
212
212
212
213
213
213
214
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215
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215
216
216
216
217
217
217
217
218
218
218
219
219
219
220
220

:--

COOKING TIPS

--:

t- After stewing a chicken for diced meat for casseroles, etc., let cool in broth before
cutting into chunks; it will have twice the flavor.

t- To slice meat into thin strips, as for Chinese dishes, partially freeze and it will slice
more easily.

•

A roast with the bone in will cook faster than a boneless roast. The bone carries the
heat to the inside of the roast quicker.

•

Never cook a roast cold. Let stand for at least an hour at room temperature. Brush
with oil before and during roasting; the oil will seal in the juices.

t- For a juicier hamburger, add cold water to the beef before grilling (1f2 cup to 1 pound
of meat).

t- To freeze meatballs, place them on a cookie sheet until frozen. Place in plastic bags
and they will stay separated so that you may remove as many as you want.
t- To keep cauliflower white while cooking, add a little milk to the water.
t- When boiling corn, add sugar to the water instead of salt. Salt will toughen the corn.
t- To ripen tomatoes, put them in a brown paper bag in a dark pantry and they will
ripen overnight.

t- Do not use soda to keep vegetables green. It destroys Vitamin C.
t- When cooking cabbage, place a small tin cup or can half full of vinegar on the stove
near the cabbage. It will absorb the odor.

t- Potatoes soaked in salt water for 20 minutes before baking will bake more rapidly.
t- Let raw potatoes stand in cold water for at least half an hour before frying to improve
the crispness of French-fried potatoes. Dry potatoes thoroughly before adding to oil.
t- Use greased muffin tins as molds when baking stuffed green peppers.
t- A few drops of lemon juice in the water will whiten boiled potatoes.
•

Buy mushrooms before they "open." When stems and caps are attached snugly,
mushrooms are truly fresh.

t- Do not use metal bowls when mixing salads. Use wooden, glass or china.
t- Lettuce keeps better if you store it in the refrigerator without washing it so that
the leaves are dry. Wash lettuce the day you are going to use it.
•

To keep celery crisp, stand it up in a pitcher of cold, salted water and refrigerate.

»-

Don't despair if you've oversalted the gravy. Stir in some instant mashed potatoes
and you'll repair the damage. Just add a little more liquid to offset the thickening .

..••••••••••••••••••••••
.. ............... -........
~~Ifill----~

:--

-..:

COUNTER

CALORIE

Beverages . .
Apple juice, 6 oz. . . ....................... 90
Coffee (black/unsw.) .............. _. ............. 0
. ................. 115
Cola type, 12 oz.
Cranberry juice, 6 oz ......................... 15
Ginger ale, 12 oz.
................. 115
Grape juice, (prepared from
frozen concentrate), 6 oz ............ 142
Lemonade (prepared from
frozen concentrate), 6 oz. . ......... 85

Milk
protein fortified, 1 c..
. ...... 105
skim, 1 c.
whole, 1 c.
. .................. 160
Orange juice, 6 oz.,
........... 85
Pineapple juice, unsweetened, 6 oz ... 95
Root beer, 12 oz ............................. 150
Tonic (quinine water), 12 oz ............ 132

Breads

~

......... 130
Cornbread, 1 small square ..
Dumplings, 1 med.
................... 135
French Toast, 1 slice
Muffins
.. ... 106
bran, 1 muffin .......... .....
blueberry, 1 muffin........
. ......... 110
corn, 1 muffin..
. ........ 125
English, 1 muffin . .
.. .......... 280

Melba Toast, 1 slice . ....... ......
..25
Pancakes, 1 (4-in.)..
. ............. 60
Pumpernickel, 1 slice..
. ......... 75
Rye, 1 slice
....... 216
Waffle, 1 ...
............... .
.... 60-70
White, 1 slice
... 55-65
Whole wheat, 1 slice

Cereals
Cornflakes, 1 c. ......
.. ............ 1 05
Cream of Wheat, 1 c.. .
...... 120
Oatmeal, 1 c.
. ................ 148
.. .. 105
Rice Flakes, 1 c.
..........
Shredded Wheat, 1 biscuit.. ........... 100
Sugar Krisps, 3f4 c. ...
.. ...... 11 0

Crackers
Graham, 1 cracker ....................... 15-30
Rye Crisp, i cracker ....................... 35
Sa!t!ne, 1 cracker
.................. 17-20
Wheat Thins, 1 cracker
.................. 9

Dairy Products

~

Butter or Margarine, 1 T. ............. 100
Cheese
American, 1 oz. .
. ............. 100
Camembert, 1 oz.
. ............... 85
Cheddar, 1 oz ........................... 115
Cottage cheese, 1 oz.
.. ... 30
Mozzarella, i oz ........................... 90
Parmesan, 1 oz. . ...................... 130
Ricotta, 1 oz. .. ............................ 50
Roquefort, 1 oz. .. .. .. ... ... .. .......... 105
Swiss, 1 oz. ... .. ... .. ... .. .... ..
.. .. 105
Cream
Light, 1 T.
............................ 30
Heavy, 1 T. .................
...55
Sour, 1 T.
Hot chocolate, with milk, 1 c ............ 277
Milk chocolate, 1 oz ................. 145-155
Yogurt
made w/ whole milk, 1 c. .. .. 150-165
made w/ skimmed milk, 1 c ......... 125

Eggs

C1J

Fried, 1 large ......
......... 1 00
Poached or boiled, 1 large ........... 75-80
Scrambled or in omelet, 1 large .. 11 0-130

Fish and Seafood
Bass, 4 oz. ......................
.. ........ .105
Salmon, broiled or baked, 3 oz ......... 155
Sardines, canned in oil, 3 oz ............ 70
Trout, fried, 3 112 oz.
....
.. ........ 220
Tuna, in oil, 3 oz.
................ 170
Tuna, in water, 3 oz. . .................... 11 0

····-~·~··············
-~~--------~-~~----

~
Fruits

Calorie Counter, Continued

~

Pasta

,

Macaroni or spaghetti,

3f4 c. cooked
Apple, 1 medium ....................... 80-1 00
Applesauce, sweetened, Vz c ... ,..90~115
Applesauce, unsweetened, 1f2 c.
... 50
Banana, 1 medium..
... 85
Blueberries, 1f2 c.
Cantaloupe melon, 1f2 c ...
...24
Cherries (pitted), raw, 1f2 c.
...40
Grapefruit, 112 medium .
. .. 55
Grapes, 112 c..
.............. 35~55
Honeydew melon, 1f2 c.
. .. 55
Mango, 1 medium...
... 90
Orange, 1 medium ........................ 65-75
Peach, 1 medium
Pear, 1 medium .......................... 60- i 00
Pineapple, fresh, 1f2 c. .
. ..40
Pineapple canned in syrup, 1f2 c. . . .. 95
Plum, 1 medium
...30
Strawberries, fresh, 112 c.
Strawberries, frozen
and sweetened, 1f2 c ............. 120-140
Tangerine, 1 large..
... 39
Watermelon, 1f2 c.,
.. .42

Meat and Poultry

~

Beef, ground (lean), 3 oz ............... 185
Beef, roast, 3 oz ............................. 185
Chicken, broiled, 3 oz .................. 115
Lamb chop (lean), 3 oz ............. 175-200
Sirloin steak, 3 oz ......................... 175
Tenderloin steak, 3 oz .................... :174
Top round steak, 3 oz ....................... 162
Turkey, dark meat, 3 oz ................... 175
Turkey, white meat, 3 oz .................. 150
Veal, cutlet, 3 oz ............................. 156
Veal, roast, 3 oz ................................76

Nuts
Almonds, 2 T. ..........
..1 05
Cashews, 2 T. .................................. 100
Peanuts, 2 T.
.. ............... 105
Peanut butter, 1 T.
... 95
Pecans, 2 T.
Pistachios, 2 T.
Walnuts, 2 T.
...80

........... 115

Salad Dressings
Blue cheese, 1 T.
French, 1 T. ..................................... 65
Italian, 1 T........................................80
Mayonnaise, 1 T.
..................... 100
Olive oil, 1 T.
....................... :124
Russian, 1 T
Salad oil, 1 T. ................................. 120

Soups
Bean, 1 c.
.. .......................... 130-180
Beef noodle, 1 c .................................70
Bouillon and consomme, 1 c ............. 30
Chicken noodle, I c.
..................... 65
Chicken with rice, 1 c ......................... 50
Minestrone, 1 c.
.. ............... 80-150
Split pea, 1 c. .. ........................ 145-170
Tomato with milk, 1 c. .. ................. 170
Vegetable, i c ............................ 80-100

Vegetables '
Asparagus, 1 c.
.. .............. 35
Broccoli, cooked, if2 c ....................... 25
Cabbage, cooked, 1h c ................. 15-20
Carrots, cooked, 112 c ..................... 25-30
.. ........ 10-15
Cauliflower, 112 c........ ....
Corn (kernels), 1h c ........................... 70
Green Beans, i c.............................. 30
Lettuce, shredded, i/2 c.
Mushrooms, canned, 1f2 c................. 20
Onions, cooked, 1f2 c .......................... 30
Peas, green, cooked, 112 c .............. 60
Potato
baked, 1 medium .......................... 90
chips, 8-10 ................................. 100
mashed, with milk
and butter, 1 c.
............ .200-300
Spinach, 1 c.
...40
Tomato
raw, 1 medium
....................... 25
cooked, 1/2 c.
.. ...................... 30

-~~--~---·-·-·-•.}1,.}1_._.

:--MEASUREMENTS & SUBSTITUTIONS-..:
Measurements
a pinch ............................ 1/s teaspoon or less
3 teaspoons ............................. 1 tablespoon
4 tablespoons ..................................... 1f4 cup
8 tablespoons .................................... 1/2 cup
12 tablespoons ................................. 3/4 cup
16 tablespoons ................................... 1 cup
2 cups .............................................. 1 pint
4 cups ............................................ 1 quart
4 quarts ......................................... 1 gallon
8 quarts .......................................... 1 peck
4 pecks ........................................ 1 bushel
16 ounces ...................................... 1 pound
32 ounces ....................................... 1 quart
8 ounces liquid ................................... 1 cup
1 ounce liquid ......................... 2 tablespoons
Use standard measuring spoons and cups.
All measurements are level.

Substitutions
Ingredient

Quantity

self-rising flour

1 cup all-purpose flour, 1f2 tsp. salt, and 1
tsp. baking powder
tablespoon ..... 2 T. flour or 2 tsp. quick-cooking tapioca
teaspoon
1f4 tsp. baking soda plus 112 tsp. cream of
tartar
1 c. granulated sugar plus 1 tsp. cornstarch
cup
112 cup
2 T. molasses in 1f2 c. granulated sugar
1 cup
1 T. lemon juice or vinegar plus sweet milk
to make 1 c. (let stand 5 minutes)
1/2 c. evaporated milk plus 1f2 c. water
cup
3f4 cup
1 c. bread crumbs
i square (1 oz.) .. 3 or 4 T. cocoa plus 1 T. butter
1 tablespoon
1 tsp. dried herbs
1 T. instant minced onion, rehydrated
1 small
1 teaspoon
1 T. prepared mustard
1f2 c. tomato sauce plus 112 c. water
1 cup
1 c. tomato sauce plus 112 c. sugar and 2 T.
1 cup
vinegar (for use in cooking)
1 lf2 c. dates, pitted and cut
1 lb.
10
1 lg. marshmallow

cornstarch
baking powder
powdered sugar
brown sugar
sour milk

whole milk
cracker crumbs
chocolate
fresh herbs
fresh onion
dry mustard
tomato juice
catsup or chili sauce
dates
min. marshmallows

Substitute

cup

In substituting cocoa for chocolate in cakes, the amount of flour must be reduced.
Brown and white sugars usually may be used interchangeably.

-·-·-~~-·-·-·-·---·-·~-·-·-~

:--

MICROWAVE HINTS

--:

1. Place an open box of hardened brown sugar in the microwave oven with 1
cup hot water. Microwave on high for i ifz to 2 minutes for 1fz pound or 2 to 3
minutes for 1 pound.
2. Soften hard ice cream by microwaving at 30% power. One pint will take 15 to
30 seconds; one quart, 30-45 seconds; and one-half gallon, 45-60 seconds.
3. One stick of butter or margarine will soften in 1 minute when microwaved at

20''/o power.
4. Soften one B-ounce package of cream cheese by microwaving at 30% power
for 2 to 2 Vz minutes. One 3-ounce package of cream cheese will soften in 1 ifz
to 2 minutes.
5. A 4 1fz ounce carton of whipped topping will thaw in 1 minute on the defrost
setting. Whipped topping should be slightly firm in the center, but it will blend
well when stirred. Do not overthaw!
6. Soften Jel!o that has set up too hard - perhaps you were to chill it until slightly
thickened and forgot it. Heat on a low power setting for a very short time.
7. Heat hot packs. A wet fingertip towel will take about 25 seconds. 1t depends
on the temperature of the water used to wet the towel.
8. To scald milk, cook 1 cup for 2 to 2 1f2 minutes, stirring once each minute.
9. To make dry bread crumbs, cut 6 slices of bread into 112-inch cubes.
Microwave in 3-quart casserole 6-7 minutes, or until dry, stirring after 3
minutes. Crush in blender.
10. Refresh stale potato chips, crackers or other snacks of such type by putting a
plateful in the microwave oven for 30-45 seconds. Let stand for 1 minute to
crisp. Cereals can also be crisped.
11. Nuts will be easier to shell if you place 2 cups of nuts in a 1-quart casserole
with 1 cup of water, Cook for 4 to 5 minutes and the nutmeats will slip out
whole after cracking the shell.
12. Stamp collectors can place a few drops of water on a stamp to remove it from an
envelope. Heat in the microwave for 20 seconds, and the stamp will come off.
13. Using a round dish instead of a square one eliminates overcooked corners in
baking cakes.
14. A crusty coating of chopped walnuts surrounding many microwaved-cooked
cakes and quick breads enhances the looks and eating quality. Sprinkle a
layer of medium, finely chopped walnuts evenly onto the bottom and side of a
ring pan or bundt cake pan. Pour in batter and microwave as recipe directs.
15. Do not salt foods on the surface as it causes dehydration and toughens the
food. Salt after you remove from the oven unless the recipe calls for using salt
in the mixture.
16. Heat left-over custard and use it as frosting for a cake.
17. Melt marshmallow cream. Half of a ?~ounce jar will melt in 35-40 seconds on
high. Stir to blend.
18. To toast coconut, spread 1f2 cup coconut in a pie plate and cook for 3-4 minutes,
stirring every 30 seconds after 2 minutes. Watch closely, as it quickly browns.
19. To melt crystallized honey, heat uncovered jar on high for 30-45 seconds. If jar
is large, repeat.
20. Warm pancake syrup by heating on high in serving container for 1 minute.
21. To melt chocolate, place 1h pound in glass bowl or measuring cup. Melt
uncovered at 50% power for 3-4 minutes; stir after 2 minutes.

-·-·-·-·---~--~~·-·-·-·

cYeerbs

S( CJfJpzces
Get acquainted with herbs and spices. Add in small amounts, 1/4 teaspoon for every
4 servings. Crush dried herbs or snip fresh herbs before using. !f substituting fresh
for dried, use 3 times more fresh herbs.
--=,:~e=~-

Basil

Sweet, warm flavor with an aromatic odor. Used
whole or ground. Good with lamb, fish, roast, stews,
ground beef, vegetables, dressing and omelets.

Bay Leaves

A pungent flavor. Use whole leaf but remove before
serving. Good in vegetable dishes, fish and seafood, stews and pickles.

Caraway

A spicy smell and aromatic taste. Use in cakes,
breads, soups, cheese and sauerkraut.

Chives

Sweet, mild flavor of onion. This herb is excellent
in salads, fish, soups and potatoes.

Cilantro

Used extensively in Mexican and Asian cooking.
Used fresh, this herb is excellent in salads, fish,
chicken, rice and beans.

Curry
Powder

A number of spices combined to proper proportions
to give a distinct flavor to meat, poultry, fish and
vegetable dishes.

DiU

Both seeds and leaves of dill are flavorful. Leaves
may be used as a garnish or cooked with fish,
soup, dressings, potatoes and beans. Leaves or
the whole plant may be used to spice dill pickles.

Fennel

Both seeds and leaves are used. Has a sweet,
hot flavor. Use in small quantities in pies and
baked goods. Leaves can be boiled with fish.

Ginger

A pungent root, this aromatic spice is sold fresh,
dried, or ground. Used in pickles, preserves,
cakes, cookies, soups and meat dishes .

••••••••••••••••••••••
111 • 111 111

a a a a

11nrrm~~rara

llrllrllrllll~~

CJleerbs
cS( C:!Jpices
Matjoram

May be used both dried or green. Used to flavor
fish, poultry, omelets, lamb, stew, stuffing and
tomato juice.

Mint

Leaves are aromatic with a cool flavor. Excellent
in beverages, fish, cheese, lamb, soup, peas,
carrots and fruit desserts.

Oregano

Strong aromatic odor. Use whole or ground to spice
tomato juice, fish, eggs, pizza, omelets, chili, stew,
gravy, poultry and vegetables.

Paprika

A bright red pepper, this spice is used in meat,
vegetables and soups. Can be used as a garnish for
potatoes, salads or eggs.

Parsley

Best when used fresh but can be used dried as a
garnish or as a seasoning. Try in fish, omelets,
soup, meat, stuffing and mixed greens.

Rosemary

Very aromatic, can be used fresh or dried. Season
fish, stuffing, beef, lamb, poultry, onions, eggs,
bread and potatoes. Great in dressings.

Saffron

Orange-yellow in color, this spice is used to flavor
or color foods. Use in soup, chicken, rice and fancy
breads.

Sage

Use fresh or dried. The flowers are sometimes used
in salads. May be used in tomato juice, fish, fondue,
omelets, beef, poultry, stuffing, cheese spreads,
cornbread and biscuits.

Tarragon

Leaves have a pungent, hot taste. Use to flavor
sauces, salads, fish, poultry, tomatoes, eggs, green
beans, carrots and dressings.

Thyme

Sprinkle leaves on fish or poultry before broiling or
baking. Throw a few sprigs directly on coals shortly
before meat is finished grilling.

-·---·-·---~·-·-·-----~~-·-·-----~

~

~

NAPKIN fOLDING

General Tips:
Use well starched linen napkins if possible.
For the more complicated folds, 24-inch napkins work best
Practice the folds with newspapers.
Children can help. Once they learn the folds, they will have fun!

SfiieM
This fold is easy. Elegant with monogram in corner.

1, 2

Instructions:
1. Fold into quarter size. !f
monogrammed, ornate
corner should face down.
2. Turn up folded corner
three"quarters.
3. Overlap right and left side
points.
4. Turn over; adjust sides so
that they are even, single
point in center.
5. Place point up or down on
plate, or left of plate .

4

/~//'

.;:..-.

~

§

1\gsette
Elegant on plate.
Instructions:
1. Fold top and bottom edges
to the center, leaving 1f2''
opening along the center.
2. Pleat firmly from the left
edge. Sharpen edges with
hot iron.
3. Pinch center together. If
necessary, use small piece
of pipe cleaner to secure
and top with single flower.
4. Spread out rosette.

Ej
1

%

](;-

2

=,

3

1111111111111111111111111111
1111 1111 IIIII

11111~1111

:--

--:

NAPKIN fOLDING
![an

Instructions:
1. Fold top and bottom
edges to the center.
2. Fold top and bottom
edges to center a
second time.
3. Pleat firmly from the left
edge. Sharpen edges
with a hot iron.
4. Spread out fan.
Balance flat folds of
each side on table.
Wel!·starched napkins
wm hold the shape.

Pretty in napkin ring or on a plate.

;~

(
1, 2

3

~
4

"
""'"
(I'''''''''
:::::::::

''

IA,,,,,
I : :: ....
:: :
'''''' '''

Candle
Easy to do; can be decorated.
Instructions:
1. Fold into triangle, point at top.
2. Turn lower edge up 1 ".
3. Turn over, folded edge down.
4. Roll tightly from left to right.
5. Tuck in corner. Stand upright.

3

Li[y

[] L:ll

Effective and pretty on table.
Instructions:
1. Fold napkin into quarters.
2. Fold into triangle, closed
corner to open points.
3. Turn two points over to
other side. (Two points are
on either side of closed

2

point.) Pleat.
4. Place closed end in glass.
Pull down two points on
each side and shape.

3

llllllllllllllllllllllllllllllllllllllll

1111 Ill Ill Ill

1111~11111111

Ill

:--

VEGETABLE TIME TABLE
Vegetable

Asparagus Tips
Artichokes, French
Beans, Lima
Beans, String
Beets, young with skin

Beets, old
Broccoli, flowerets
Broccoli, stems
Brussels Sprouts
Cabbage, chopped
Cauliflower, stem down
Cauliflower, flowerets
Carrots, cut across
Corn, green, tender

Corn on the cob
Eggplant, whole

Parsnips

Peas, green
Potatoes

Pumpkin or Squash

Tomatoes
Turnips

Cooking Method

Time

Boiled ...................
Boiled ...................
Steamed ................
Boiled...................
Steamed ................
Boiled ...................
Steamed ................
Boiled ...................
Steamed ................
Baked...................
Boiled or Steamed...
Boiled ...................
Boiled...................
Boiled ...................
Boiled ...................
Steamed ................
Boiled ...................
Boiled ...................
Boiled...................
Steamed ................
Boiled ...................
Steamed................
Baked...................
Boiled ...................
Steamed................
Boiled ...................
Steamed................
Baked ...................
Boiled ...................
Steamed ................
Baked ...................
Boiled or Steamed ...
Boiled ...................
Steamed ................
Baked ...................
Boiled...................
Steamed ................
Baked ...................
Boiled ...................
Boiled ...................

10-15 minutes
40 minutes
45-60 minutes
20-40 minutes
60 minutes
15-35 minutes
60 minutes
30 minutes
60 minutes
70-90 minutes
1-2 hours
5-10 minutes
20-30 minutes
20-30 minutes
10-20 minutes
25 minutes
20-30 minutes
8-10 minutes
8-1 0 minutes
40 minutes
5-10 minutes
15 minutes
20 minutes
8-10 minutes
15 minutes
30 minutes
40 minutes
45 minutes
25-40 minutes
60 minutes
60-75 minutes
5-15 minutes
20-40 minutes
60 minutes
45-60 minutes
20-40 minutes
45 minutes
60 minutes
5-15 minutes
25-40 minutes

-.:

••••••••••••••••••••••
e
are

11111 11111

111111m 1111 11111 1111 1111 1111

1111

lllrllllllllll~

1111

:--

BUYING GUIDE
Fresh Vegetables and Fruits

--:

Experience is the best teacher in choosing quality, but here are a few tips.
Asparagus: Stalks should be tender and firm, tips should be close and compact.
Choose the stalks with very little white; they are more tender. Use asparagus soon
because it toughens rapidly.
Beans, Snap: Those with small seeds inside the pods are best. Avoid beans with drylook'lng pods.
Berries: Select plump, solid berries with good color. Avoid stained containers, indicating
wet or leaky berries. Berries with clinging caps, such as blackberries and raspberries,
may be under-ripe. Strawberries without caps may be too ripe.

Broccoli, Brussels Sprouts, and Cauliflower:

Flower clusters on broccoli and

cauliflower should be tight and close together. Brussels sprouts should be firm and
compact. Smudgy, dirty spots may indicate insects.

Cabbage and Head lettuce: Choose heads heavy for size. Avoid cabbage with worm
holes and lettuce with discoloration or soft rot.

Cucumbers: Choose long, slender cucumbers for best quality. May be dark or medium
green, but yellowed ones are undesirable.

Melons: In cantaloupes, thick close netting on the rind indicates best quality.
Cantaloupes are ripe when the stem scar is smooth and space between the netting is
yellow or yellow-green. They are best when fully ripe with fruity odor.
Honeydews are ripe when rind has creamy to yellowish color and velvety texture.
Immature honeydews are whitish-green.
Ripe watermelons have some yellow color on one side. If melons are white or pale green
on one side, they are not ripe.

Oranges, Grapefruit, and Lemons: Choose those heavy for their size. Smoother,
thinner skins usually indicate more juice. Most skin markings do not affect quality.
Oranges with a slight greenish tinge may be just as ripe as fully colored ones. Ught or
greenish-ye!low lemons are more tart than deep yellow ones. Avoid citrus fruits showing
withered, sunken or soft areas.
Peas and Lima Beans: Select pods that are well-filled but not bulging. Avoid dried,
spotted, yellowed, or flabby pods.

Fruit
Apricots ..

Figs
Peaches.
Prunes ..

TABlE FOR DRIED FRUITS
Cooking Time
Amount of Sugar or Honey
1/4 c. for each cup of fruit
. About 40 minutes
. .. About 30 minutes ....
1 T. for each cup of fruit
1/4 c. for each cup of fruit
About 45 minutes
About 45 minutes ........ . 2 T. for each cup of fruit

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

~ BAKING PERFECT BREADS

-..:

Proportions
Biscuits .
Muffins

To
To
To
To
To

Popovers
Waffles
Cake with oi! .

1 cup
1 cup
1 cup
1 cup
1 cup

flour
flour
flour
flour
flour

use
use
use
use
use

I 1/4 tsp. Baking Powder
1 1f2 tsp. Baking Powder
1 114 tsp. Baking Powder
1 1f4 tsp. Baking Powder
1 tsp. Baking Powder

Rules for Use of Leavening Agents
1. To 1 teaspoon soda use 21f4 teaspoons cream of tartar, 2 cups freshly soured

milk, or 1 cup molasses.
2. In simple flour mixtures, use 2 teaspoons baking powder to leaven 1 cup flour.
Reduce this amount 1h teaspoon for each egg used.
3. To substitute soda and an acid for baking powder, divide the amount of baking
powder by 4. Take that as your measure and add acid according to rule 1 above.

Proportions for Batters and Dough
To
To
To
To

Pour Batter .
Drop Batter .
Soft Dough .
Stiff Dough

I
1
i
1

cup
cup
cup
cup

liquid
liquid
liquid
liquid

use
use
use
use

I
2
3
4

cup flour
to 2 1f2 cups flour
to 3 112 cups flour
cups flour

Hints for Baking Breads
t- Kneading the dough for 30 seconds after mixing improves the texture of baking
powder biscuits.
•

Instead of shortening, use cooking or salad oil in waffles and hot cakes.

t-

When bread is baking, a small dish of water in the oven will help keep the crust from
getting hard.

•

Dip a spoon in hot water to measure shortening, butter, etc., and the fat w!ll slip out
more easily.

•

Small amounts of leftover corn may be added to pancake batter for variety.

t- To make bread crumbs, use the fine cutter of a food grinder and tie a large paper bag
over the spout to prevent flying crumbs.

t- When you are doing any sort of baking, you get better results if you remember to
preheat your cookie sheet, muffin tins or cake pans.

Oven Temperature Chart
Breads

Minutes

Temperature

Loaf ...
.. ... 50-60 .
. .................... 350° - 400°
.. ............................. 20-30 .
. ............... 400° - 450°
Rolls....
Biscuits ................................................. 12-15.
.. ..... .400"- 450"
Popovers .
. ............. 30-40 . .. .................................. 425" - 450"
Cornbread .
...25-30 .
.. ............. .400" - 425"
Nut Bread..
.. ......... 50-75 . .
. ........... 350°
Gingerbread..
. .... .40-50 .
.. ............ 350" - 370"

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:-- BAKING PERFECT DESSERTS

~

For Perfect Cookies
Cookie dough that is to be rolled is much easier to handle after it has been
refrigerated for 10 to 30 minutes. This keeps the dough from sticking, even
though it may be soft. If not done, the soft dough may require more flour and
too much flour makes cookies hard and brittle. Place on a floured board only
as much dough as can be easily managed. Flour the rolling pin slightly and roll
lightly to desired thickness. Cut shapes close together and add trimmings to
dough that needs to be rolled. Place pans or sheets in upper third of oven.
Watch cookies carefully while baking to avoid burning edges. When sprinkling
sugar on cookies, try putting it into a salt shake; it saves time.

For Perfect Pies and Cakes
t-

A pie crust will be better and easier to make if all the ingredients are coo!.

•

The lower crust should be placed in the pan so that it covers the surface smoothly.
Air pockets beneath the surface will push the crust out of shape while baking.

•

Folding the top crust over the lower crust before crimping wlll keep juices in the pie.

•

In making custard type pies, bake at a high temperature for about ten minutes to
prevent a soggy crust. Then finish baking at a low temperature.

t-

Fill cake pans about two-thirds full and spread batter well into corners and to the
sides, leaving a slight hollow in the center.

»-

The cake Is done when it shrinks from the sides of the pan or if it springs back when
touched lightly with the finger.

•

After a cake comes out of the oven, it should be placed on a rack for about five
minutes. Then the sides should be loosened and the cake turned out on a rack to
finish cooling.

:t-- Cakes should not be frosted unti! thoroughly cool.

t- When making cream pie, sprinkle crust with powdered sugar to prevent it from
becoming soggy.

Temperature Chart
Food
Butter Cake, loaf
Butter Cake, layer ..
Cake, angel ..
Cake, sponge
Cake, fruit
Cookies, thin
Cookies, molasses
Cream Puffs
Meringue
Pie Crust

Temperature
360" "400"
.. 380" - 400"
.. 300"- 360"
300'- 350"
275"- 325"
380"- 390"
350"- 375"
300"- 350"
250"- 300"
400"- 500"

Time
........... .40-60 min.
....... 20-40 min.
............ 50-60 min.
........... .40-60 min.
..... ... 3A hrs.
0-12 min.

~~.....,...,.............,..

............ 18-20 min.
........... .45-60 min.
........... .40-60 min.
............ 20-40 min.

:--

~
FOOD QUANTITIES
for Serving 25, 50 and 100
25

Food
Sandwiches:
Bread
Butter
Mayonnaise
Mixed Filling
(meat, eggs, fish)
Mixed Filling
(sweet~fruit)

Lettuce

50
Servings

100
Servings

100 slices or

112 pound
1 cup

6 1 w!b. loaves
3f4 to i pound
2 to 3 cups

200 slices or
i 2 1WI b. loaves
1 1fz pounds
4 to 6 cups

1 112 quarts

2

5 to 6 quarts

Servings

50 slices or
3 1-!b. loaves

1f2 to

3 quarts

i quart

i 3/4 to 2 quarts

1 if2 heads

2

6 112 pounds

13 pounds
18 pounds

h to 3 heads

1

2 112 to 4 quarts
5 to 6 heads

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

Salads, Casseroles:
Potato Salad
Scalloped Potatoes
Spaghetti
Baked Beans
Jello Salad

9 pounds
13 pounds
13 pounds
7 1f2 pounds

4 1f4 quarts

4 112 quarts or
112"x20"pan
1 1/4 gallons
3/4 gallon
3/4 gallon

25 to 35 pounds

25 pounds

25 pounds
35 pounds
50 to 75 pounds

15 pounds

50 pounds
30 pounds

2 1f4 gallons

4 1f2 gallons

a 1f2 quarts

17 quarts

2 1f2 gallons
11f4 gallons
1 1f4 gallons

5 gallons
2112 gallons
2 V2 gallons

6 1f2 quarts
4 1f2 quarts or
1 1f4 gallons

9 quarts or

1 pound and
3 gal. water
Ve pound and
3 gal. water
20 to 30 lemons,
3 gal. water

2 pounds and
6 gal. water
1f3 pound and
6 gal. water
40 to 60 lemons,
6 gaL water

Ice Cream:
Brick
Bulk

Beverages:
Coffee

3 1/4 quarts
2 if4 quarts

1f2 pound and
1 1f2 gaL water
pound and

12

112 quarts

2 1f2 gallons

Tea

1f12

Lemonade

1 1/2 gal. water
10 to 15 lemons,
1 112 gal. water

Desserts:
Watermelon
Cake

37 112 pounds
110"x12"sheet
cake
1 12" layer cake

75 pounds
1 12" x 20" sheet
cake
3 10" layer cakes

150 pounds
2 12" x 20" sheet
cakes
6 i 0" layer cakes

Whipping Cream

3f4 pint

1 1f2 to 2 pints

3 plnts

..

~-·-·---------~·-·-·---·-·-·-·------

~

~

...._j__...L.

FOOD

unsifted flour
sifted flour
sifted cake flour
rye flour
baking powder
cornmeal
cornstarch
lemon
apple
orange
onion
unshelled walnuts
sugar

powdered sugar
brown sugar
spaghetti
noodles (uncooked)

macaroni (uncooked)
macaroni (cooked)
noodles (cooked)
long-grain rice (uncooked)
saltine crackers
butter
cocoa
chocolate (bitter)
coconut
marshmallows
graham crackers
vanilla wafers
bread
bread
egg whites
egg yolks
egg
flavored gelatin
unflavored gelatin
nuts (chopped)
almonds
walnuts (broken)
raisins
rice
American cheese (grated)
American cheese (cubed)
cream cheese
zwieback (crumbled)
banana (mashed)
coffee (ground)
evaporated milk

-

--:

EQUIVAlENCY CHART
QUANTITY

YIELD

1 pound
i pound
i pound
1 pound
5 1f2 ounces
1 pound
1 pound
1 medium
1 medium
3-4 medium
1 medium
1 pound
1 pound

3 3/4 cups
4 cups
4 1f2 cups
5 cups
1 cup
3 cups
3 cups
3 tablespoons juice
1 cup
1 cup juice

1f2 cup
i1f2 to 1 3f4 cups
2 cups
3 1f2 cups
2 1fz cups

I pound
1 pound
7 ounces

4 ounces (11f2.2 cups)
4 ounces (1 1f4 cups)
B-ounce package

a-ounce package
1 cup
28 crackers
1 stick or 114 pound
1 pound
1 square
i Vz pound carton

16
14 squares

22
1 1h slices
1 slice

8-10
10-12
4-5 whole
3 1f4 ounces
1/4 ounce
1f4 pound
1 pound
1 pound
1 pound
1 pound
1 pound
1 pound
3-ounce package
4
1 medium
1 pound
i cup

4 cups cooked
2-3 cups cooked
2 1f4 cups cooked
6 cups
7 cups
3-4 cups cooked
1 cup fine crumbs
Vz cup
4 cups
i ounce
2 213 cups
114 pound
1 cup fine crumbs
1 cup fine crumbs
1 cup soft crumbs
114 cup tine, dry crumbs
1 cup
1 cup
1 cup
Vz cup
I tablespoon
1 cup
3 11z cups
3 cups
3 V2 cups
2 113 cups
5 cups
2 2/s cups
6 213 tablespoons
1 cup
113 cup
5 cups
3 cups whipped

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-~--~~~~
~-

-

...

-

-

. . . . . . . . . .llilla

-

........

~

COOKING TERMS

Au gratin: Topped with crumbs and/or
cheese and browned in the oven or under
the broiler.
Au jus: Served in its own juices.

Baste: To moisten foods during cooking
with pan drippings or special sauce to add
flavor and prevent drying.
Bisque: A thick cream soup.
Blanch: To immerse in rapidly boiling
water and a!low to cook slightly.
Cream: To soften a fat, especially butter,
by beating it at room temperature. Butter
and sugar are often creamed together,
making a smooth, soft paste.
Crimp: To seal the edges of a two-crust
pie either by pinching them at intervals
with the fingers or by pressing them
together with the tines of a fork.

Crudites: An assortment of raw
vegetables, (i.e. carrots, broccoli,
mushrooms) served as an hors d'oeuvre,
often accompanied by a dip.
Degrease: To remove fat from the surface
of stews, soups, or stock. Usual!y cooled
in the refrigerator so that fat hardens
and is easily removed.

Dredge: To coat lightly with flour,
cornmeal, etc.
Entree: The main course.

-.:

Julienne: To cut vegetables, fruits, or
cheeses into match-shaped slivers.
Marinate: To allow food to stand in a
liquid to tenderize or to add flavor.
Meunh~re:
Dredged with f!our and
sauteed in butter.

Mince: To chop or cut food into very small
pieces.
Parboil: To boil until partially cooked; to
blanch. Usually this procedure is followed
by final cooking in a seasoned sauce.
Pare: To remove the outermost skin of a
fruit or vegetable.
Poach: To cook very gently in hot liquid
kept just below the boiling point.
Puree: To mash foods until pertectly
smooth by hand, by rubbing through a
sieve or food mill, or by whirling in a
blender or food processor.
Refresh: To run cold water over food that
has been parboiled to stop the cooking
process quickly,

Saute: To cook and/or brown food in a
small quantity of hot shortening.
Scald: To heat to just below the boiling
point, when tiny bubbles appear at the
edge of the saucepan.
Simmer: To cook in liquid just below the
boiling point. The surface of the liquid
should be barely moving, broken from time
to time by slowly rising bubbles.

Fold:
To incorporate a delicate
substance, such as whipped cream or
beaten egg whites, into another
substance without releasing air bubbles.
A spatula is used to gently bring part of
the mixture from the bottom of the bowl to
the top. The process is repeated, while
slowly rotating the bowl, until the
ingredients are thoroughly blended.

Steep: To let food stand in (hot) liquid to
extract or to enhance flavor, like tea in hot
water or poached fruits in sugar syrup.

Glaze: To cover with a glossy coating,
such as a melted and somewhat diluted
jelly for fruit desserts.

Whip: To beat rapidly to incorporate air
and produce expansion, as in heavy
cream or egg whites.

Toss: To combine ingredients with a lifting
motion.

---·---·-~--~~-·-·-·-·-~-·

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