047 Salem Methodist Riverview Cookbook

Cook Books 202 pages. Centennial Cook Book 1879 to 1979 Salem United Methodist Church by Sunshine Circle Salem WI including names 1-103 Riverview Recipes School Auxiliary Silver Lake WI 1983 104-202. Copies of various prepared cook books which have contributor names attached to the recipes.

53875580

unknown

047 Salem Methodist Riverview Cookbook.pdf

Linda Valentine Snippets

Copyright undetermined

text

eng

Cookbooks

Community cookbooks

Midwest

Kenosha County, Wisconsin

Salem, Wisconsin

Salem Lakes, Wisconsin

Silver Lake, Wisconsin

PDF

Valentine
SNIPPETS of SALEM
t
4 7 - Cook Books

202 pages

Centennial Cook Book 1879 to 1979 Salem United Methodist
1-103
Church by Sunshine Circle Salem WI including names
Riverview Recipes School Auxiliary Silver Lake WI 1983
104-202

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

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

Compiled 6/2008 by L S Valentine Copyright©Valentine2008

,1979

1879
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Salem •

w·l.

COPYRIGHT
1978

COOKBOOK PUBUSHERS, TNC ..
13550 W. 108th Street
leneKa, Kansas 66212

This Cook Book is a
perfect gift for all occasions.
Get

8

supp!v while

thev are still available.

Salem, Wisconsin

CENTENNIAL EDITION
Sponsored by The Sunshine Circle
Salem United Methodist Church will be celebrating its Centennial in I 979.
For more than I 00 years, people have been trying to live Christ-like lives
in this community. The Christian Church is in this community to serve
people. It's here to help, to heal, to lift burdens from people's souls,
to educate and enlighten, to broaden our horizons, and to preach forgiveness in the name of Jesus Christ.

• •
>r ring binders available, BUT, like
THIS BOOK includes the fmest plast._c: DAMAGED BY EXCESSIVE
·
B'NDERS
CAN
Bkthe direct rays of t he SUN ' or
most plastics, tne '

HE AT so AVOID exposing them to h tday or on the top of the
0
' .
'
excessive
heat such as IN
. A ~"'ARona
~ d t heat the binders
wil 1 1as t 'ndefi
'
.
:
STOVE · If not expose
o
'
kitchen

The writer to the Hebrews stated, "Therefore, since we are surrounded by
so great a cloud of witnesses, let us also lay aside every weight and sin
which clings so closely, and let us run with perseverance the race that is set
before us, looking to Jesus the pioneer and perfecter of our faith, who for
the joy that was set before him endured the cross, despising the shame and
is seated at the right hand of the throne of God."

nitely.

,-:

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·

....•.
I.

:·:·····.·.·
•...

sri(

We invite you to celebrate with us the faithful witness of the Christians
who have gone before us.

HOW TO MEASURE
Dash ~ less than l 18 teaspoon
3 teaspoons = 1 tablespoon
4 tablespoons = l I 4 cup
5 1/3 tablespoons= l/3 cup
8 tibJespoon_s = J/2 1:up
12 tablespoons=, 3/4 cup
14 tablespoons = 7/8 cup
16 tablespoons= 1 cup
2 tablespoons (liquid) = 1 ounce
8 ounces= 1 cup or 1/2 pint (liquid)
16 ounces= 1 pound (dry), 2 cups, 1 pint (liquid)
2 pints= 4 cups - 1 quart
4 quarts= 1 gallon
SUBSTITUTIONS AND EQUIVALENTS
2 tablespoons of fat= l ounce
1 cup of fat = I /2 pound
1 pound of butter= 2 cups
1 cup of hydrogenated fat plus 1/2 t. salt= 1 cup butter
2 cups sugar = 1 pound
2 1/2 cups packed brown sugar= 1 pound
1 1/3 cups packed brown sugar= 1 cup granulated sugar
3 1/2 cups of powdered sugar= I pound
4 cups sifted all purpose flour= I pound
4 I I 2 cups sifted cake flour = 1 pound
1 ounce bitter chocolate= 1 square
4 tablespoons cocoa plus 2 teaspoons butter= 1 ounce of bitter chocolate
1 cup egg whites= 8 to I 0 whites
I cup egg yolks= 12 to 14 yolks ,
16 marshmallows = 1/4 pound
1 tablespoon cornstarch= 2 tablespoons flour for thickening
1 tablespoon vinegar or lemon juice+ 1 cup milk= 1 cup sour milk
10 graham crackers= 1 cup fine cmmbs
1 cup whipping cream = 2 cups whipped
1 cup evaporated milk = 3 cups whipped
1 lemon = 3 to 4 tablespoons juice
1 orange = 6 to 8 tablespoons juice
l cup uncooked rice= 3 to 4 cups cooked rice

-s-

SALEM,

WI.

APPETIZERS, PICKLES, RELISHES

ALLSPICE .... a pea-sized fruit that grows in Mexico, Jamaica, Central and South America.
Its delicate flavor resembles a blend of cloves, cinnamon and nutmeg. USES: (Whole)
Pickles, meats, boiled fish, gravies. (Ground) Puddings, relishes, fruit preserves, baking.
BASI L.... the dried leaves and stems of an herb grown in the United States and North
Mediterrane<IO 1:1rea. Has a_n <ILOmatlc, leafy flavor. USES: Forflavaring tomato dishes
and tomato paste, turtle soup; also use in cooked peas, squash. snap beans; sprinkle
chopped over lamb chops and poultry.

HOT BUNS

Chop }lam or Spam. Add American cheese or Velveeta in
cubes. Add chopped onion to cheese and mix well with Miracle
Whip. Add a little sugar to Miracle Whip for sweeter taste.
Put in bunl3 and w:rap in foil. Bake 15 to 2D minutes in 350°
oven. Open one to see if they are hot inside.

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
spicingsaucesand sou~ .Also use wlth a v~rietyof .meats and lis~
CARAWA Y .... the seed of a plant grown in the Netherlands. Flavor that combines the
tastes of Anise and Dill. USES: For the cordial Kummel, baking breads; often added
to sauerkraut, noodles, cheese spreads. Also adds zest to French fried potatoes, liver,
canned asparagus.

APPETIZER MEAT BALLS

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.

4 lb. ground beef
4 tsp. salt
2 c. bread crumbs (bought
kind)
1 tsp. pepper

Dlll .... the small, dark seed of the dill plant grownin 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.

MSG (MONOSODIUM GLUTAMATE) .... is a vegetable protein derivative for raising
the effectiveness of natural food flavors. USES: Small amounts, adjusted to individual
taste, can be added to steaks, roasts, chops, seafoods, stews, soups, chowder, chop
suey and cooked vegetables.

1 tsp. horseradish
1/2 tsp. sweet basil
1/2 tsp. anise seed
1/f. tsp. sugar

Add a little water. I usually cut up'fue large hot dogs
rather than to use the small cocktail size because they are not
as expensive. Serve hot. Use about 2 pounds of hot dogs.

POPPY .... the seed of a flower grown in Hot! and. Has a rich fragrance and crunchy,
nut-like flavor. USES: Excellent as a topping for breads, rolls and cookies. Also
delicious in buttered noodles.

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.

Marge Kruzan

1 c. catsup
1/2 c. chili sauce
1/2 tsp. garlic powder
Few drops Tabasco sauce

PAPRI KA .... a mild, sweet red pepper growing in Spain, Central Europe and the United
States. Slightly aromatic and prized for brilliant red color. USE:::: A colorful garnish
for pale foods, and for seasoning Chicken Paprika, Hungarian Goulash, salad dressings.

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. •

2 c. catsup
1 c. chopped onion
2 c. evaporated milk
4 Tbsp. Worcestershire
sauce

HOT DOG APPETIZERS

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.

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.

Marge Kruzan

Mix everything together. Shape a teaspoonful into a"ball.
Bake at 400 o for 15 to 20 minutes. Not necessary to turn while
baking. May be frozen. Increase or decrease to suit your
needs.

MARJORAM .... an herb of the mint family, grown in France and Chile. Has a mintysweet flavor. USES: In beverages, jellies and to' flavor soups, stews, fish, sauces. Also
excellent to sprinkle on lamb while roasting.

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.

Amy Oldner

•,_,
•
.i.j

ZUCCHINI APPETIZERS

Marge Kruzan

3 c. thinly sliced unpared
zucchini
1 c. Bisquick baking mix
1/2 c. chopped onion
1/2 c. grated Parmesan
cheese
2 Tbsp. snipped parsley
10/78 (154N)

1/2 tsp. salt
1/2 tsp. seasoned salt
1/2 tsp. oregano
Dash pepper
1/4 tsp. garlic powder
1/2 c. vegetable oil
4 eggs, slightly beaten
-1-

Salem, Wi.

Marge Kruzen

ZUCCHINI APPETIZERS (Continued)

MUSHROOM-BURGER APPETIZERS

.
H:at oven to 35~ 0 • Grease 13x9-inch oblong pan.
m?redrents; sp_read ~n pan. Bake until golden brown,
mn~utes. Cut mto pwces, about 2xl inch. Makes 4
pettzers.

1lb. ground beef
2 (4 oz. each) cans
mushroom stems and
·pi-eces,·· drained·· andchopped
1 tsp. salt

BREAD AND BUTTER PICKLES

__combiiLe__aUJngr~diei11§ E3_~ept bread. Spread about 1 tablespoon meat mixture on each rye slice. Place broiler rack about
4 inches below flame and broil slices until meat is done (6 to 8
minutes).

25 to 30 medium-sized

5 c. cider vinegar
5 c. sugar (2 1/2 lb.)

cucumbers
8 large white onions
2 large sweet peppers
1/2 c. salt

2 Tbsp. mustard seed
1 tsp. turmeric
1/2 tsp. cloves

. Wash cucumbers and slice as thin as possible. Chop
onwns and peppers; combine with cucumbers and salt· let
?tand 3 hours and drain. Combine vinegar, sugar, a~d spices
m large preserving kettle, bring to boil. Add drained cucumbers; heat thoroughly but do not boil. Pack while hot into
sterilized Kerr jars and seal.
CHERRY DILL CHUNK PICKLES
Use 2 dozen dill-size cucumbers . . Pack in a stone jar with
layers of cherry leaves and dill. Make a brine of 1/2 cup salt
to 2 1/2 quarts water. Pour over pickles and let stand 2 weeks.
Take out and wash in cold water, cut into l-inch pieces. Let
c?me to a boil in weak vinegar water (1 gallon water, 1 cup
vmegar). Pack in clean jars and cover with syrup:
1 Tbsp. mixed spices
(pickling spice)

2 c. vinegar
3 c. sugar
Makes 4 to 5 pints.

1/2 tsp. Accent
1/8 tsp. black pepper
2 tsp. Worcestershire sauce
1 pkg. thin slices salty rye
cocktail bread

Barbara Brenner

BLUE CHEESE DIP

4 oz . Blue cheese
Garlic (sprinkle as des ired)
1/2 c. mayonnaise

1 c. cottage cheese
6 oz. soft cream cheese
1/4 c. chili sauce

Mix well; serve with any type raw vegetables. Ma:kes 2
cups.
Dixie Lee Muto

CLAM SPREAD

1 can clams, drained
1 drop Tabasco sauce
Chopped nuts

1 (8 oz.) pkg. cream cheese

1/2 tsp. garlic salt
1 tsp. Worcestershire
sauce

Blend softened cream cheese with garlic salt, Worcestershire sauce, clams, and Tabasco' sauce. Form into cheese ball
and roll into chopped nuts. Serve with crackers.
Peggy Dix

DILL DIP (1)

JAZZY HOT DOGS
Heat equal amounts of currant jelly and French's mustard.
Add hot dogs, cut into 1/2-inch sections. Serve with toothpicks.

-2-

1 Tbsp. Lawry's seasoned
salt
1 Tbsp. onion flakes
1 Tbsp. parsley flakes

1 c. sour cream
1 c. mayonnaise
1 Tbsp. dill weed
1 Tbsp. Ace ent

Very good for carrots, celery, and on meat.

-3-

Salem, Wi.

Marge Kruzan
1
1
1
1

c. mayonnaise

c. sour cream
Tbsp. minced onion
Tbsp. dried parsley

1 tsp. Beau Monde seasoning
1 1/2 tsp. dill weed
1 tsp. lemon juice

Mix all together carefully with a spoon, not a mixer.
as a dip for raw vegetables.

Use

Barbara Brenner

LNER SA USAGE DIP
Blend together:

1; 4 c. salad. dres~i~.g
2 tsp. dill p1ckle JU~ce
1 tsp. worcestersh1re sauce
114 tsp. garlic salt

1 lb. liver sausage

8 oz. pkg. cream cheese
1/3 c. finely chopped dill
pickle
1/4 c. minced onion

3 drops hot pepper sauce

Chill overnight or 2 hours.
DILL DIP (3)
2/3 c. mayonnaise (not
Miracle Whip)
2/3 c. sour cream
1 Tbsp. shredded onion
1 Tbsp. parsley flakes

Harris Wheeler
1 tsp. dill weed
1 tsp. Lawry's salt

1/2 tsp. Accent
2 drops Tabasco sauce

Combine ingredients and chill. Serve with potato chips or
corn chips, or fresh carrot and celery strips.
DRIED BEEF DIP
8 oz. cream cheese,

softened
1/2 pt. sour cream

Marge Kruzan

1 (8 oz. ) pkg. cream cheese

(room temperature)
2 Tbsp. milk
1/4 lb. dried beef, chopped
fine
1/4 c. finely chopped green
pepper

12 oz. can tomato paste
2/3 c. Miracle Whip dressing
1/3 c. vinegar
1 c. sugar
1/2 c. oil

1 tsp. prepared mustard
1; 4 tsp. paprika
1/2 tsp. salt
,
.
2 tsp. onion salt .
1 Tbsp. grated horseradLsh

to

.
Put all in blender pLtcher.
Add enough hot
dedwater ee make
s well
40 ounces. Blend at high speed until well blen
· (K P
in refrigerator.)
Louise Paasch

1 pkg. dried beef
1 Tbsp. minced onion

BEST PICKLES IN THE WORLD

1/4 c. chopped green pepper

. w
. ed or very cold water
for 5
Soak large cucumbers m
. es Pack
5 ptec
.
'th
t
.
·nto
4
or
.
hours. Cut length w1se WI ou parmg l
d 3 small
1
very closely in fruit jars with 3 stalks o~ ~e e~t an
k'ng Put
onions in each quart jar. Drain off any JULCe
er pac 1 •
a little dill in each jar.
\.

Mix all together carefully and put in a smatl casserole dish.
Bake 20 minutes in a 350° oven. Serve hot as a spread for
crackers.
DRIED BEEF SPREAD

Cecil Elyea

FRENCH DRESSING

Myrtle Lovrine
2 Tbsp. chopped onion
1/4 tsp. pepper
1/4 tsp. salt
1/2 tsp. garlic salt
1/2 c. sour cream
1/2 c. pecans with 2 Tbsp.
butter (optional)

Mix milk and cream cheese until smooth. Combine all but
last 2 ingredients. Blend in sour cream. Spread in greased
8-inch pie plate, Spread nuts on top. Bake at 350° for 20 minutes. Serve with crackers or raw vegetables.
-4Salem, Wi.

1;fc. water

1 qt. vinegar
1 c. sugar

1/3 c. salt

Boil well and pour over the cucum b ers and seal at once.
Peggy Dix

DILLED ONIONS

1/4 c. sugar

1/2 c. white vinegar
1/4 c. water

1 tsp. dill weed

Mix all ingredients and add sliced onions.

-5.:..

Salem, Wi.

Garlic
(Red) hot peppers

Cucumbers
Dill

8 lb. green tomatoes,

SeleCt well-shaped, nof too fat cucumbers (4 to 6 inche ) Wash cu.cumber~ and soak them overnight in clear, cold wa~.;r
In mornmg,. dram and pack in sterilized jars. work in desired
amo:mt of d1ll a~ you pack cucumbers, say 3 small heads or 1
medmm he~d wrth some of stalk. To each quart, add a red pe _
?er and a p1ece of garlic. Pour following bine into jars boil- P
mg hot. Seal at once.
'

Lena Schlax

GREEN TOMATO RELffiH

Bertha Dix

DILL PICKLES

•

4 tsp. salt

ground
Mix above and let stand overnight and drain.
2 small heads cabbage,
ground or chopped fine
1 red pepper
1 c. horseradish
1 c. white sugar
2 c. brown sugar

1 c. vinegar
1 tsp. cinnamon

3/4 tsp. cleves
1 tsp. celery seed
1 tsp. salt

Brine:
Boil 1 hour.
1 c. salt

3 qt. water
1 qt. vinegar

,Lou is e Paasch

SWEET CHUNK CHERRY DILLS
Bring.these to a boil and pour boiling hot over the cucumbers. ThLs is sufficient for about 7 to 8 quarts.
Adelia M. Perry

FREEZER CUKES

1 c. white vinegar
1 tsp. salt

2 c. sugar
2 c. water

Bo.il liquid; cool. Slice cucumbers and onions into fr.eezer
contamers and completely cover with liquid. Freeze. To use·
Be sure to thaw in refrigerator, not at room temperature.
·
Lynn Moran

LAZY WIFE PICKLES
Slice pickles.

In

bot~om

of:

1/2 tsp. celery seed
1 stem dill

f' '

cover with plate. Let stand 2 weeks. Take out and soak in
fresh water 3 or 4 hours. Drain and cut in chunks. Make syrup
of:
1 tsp. spices

6 c. sugar
3 c. vinegar

Boil, then add pickles, reHeat, and pack in hot sterilized

SWEET CUCUMBER PICKLES

Brine:

1/2 tsp. powdered alum
1 qt. vinegar

I
I

Emma Kaphengst
1 Tbsp. celery seed
1 Tbsp. broken stick cinnamon

3 c. vinegar
2 1/2 c. plus sugar
Cherry leaves

Cut cucumbers in halves lengthwise and place in crock. Put
a handful of washed cherry leaves on the cucumbers. Bring
water and salt to a boil and pour over cucumbers. Cover and

Seal jars. Ready in 2 weeks.
-6-

c'

1 c. salt

5 qt. water

Fill jar (pint) with sliced pickles. Pour in brine.

Bring to boil.

.·.·i

~l

35 (2 to 3-inch) cucumbers
2 qt. water
1 c. 'Pickling salt

4 c. sugar
1 pt. soft water

1·..I·

jars.

of jar, put:

4 onion rings
1 garlic bud

Pack in large jar or crock, atternate layers of dill, cherry
and grape leaves, and dill-size cucumbers. Cover Vj.ith solution

Salem, Wi.

-7-

Salem, Wi.

:i

weight down. Altow to stand 1 week; check, removing scum or
mold if it should appear.
Eighth day: Drain. Cover with fresh boiling water. Let
stand 24 hours (weighted). Ninth day: Dr~!IJ~ __ C_Qv:er . with--fresh boiling water. Add alum.
24 hours. Tenth
day: Drain. Cover with syrup made of other ingredients. Tie
cinnamon and seed into a little bag. Pour on hot. Let stand 24
hours. Eleventh day: Drain syrup off and reheat it, adding
1/2 cup sugar. P.our over cucumbers. Let stand 24nours:
Repeat 3 times until 4 cups of sugar are used, packing into jars
the last time. Add a little alum in each jar. Seal while very
hot.

t.efsfand

Mrs. Mabel Krahn

WATERMELON PICKLES

Use rind of 1 large watermelon. Peel and remove all
green and pink portions. Cut into 1- inch cubes and soak in
salt water overnight (4 tablespoons salt to 1 quart of water).
Drain, cover with fresh water, cook until tender. Drain again.
Make a syrup of:
4 c. sugar
2 c. vinegar
2 c. water

4 tsp. whole cloves
8 sticks of cinnamon
1/4 tsp. mustard seed

(Tie spices in cheesecloth bag. ) Heat syrup and spices
to boiling and allow to set for 15 minutes. Then add drained
watermelon rind and .cook slowly until clear and transparent.
Pack boiling hot into pint jars, hot and sterilized. Seal at
once.

-8-

Salem, Wi.

SOUPS. SALADS,

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
-aiLvege:tables-ex~e!}t-!}Feen-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
r-apidly boiling-wa-teF,--eOOugA-to eover--fBod. Cover the kettle and then COONT
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. 8 lanch, chill,
pack.

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

BEANS, LIMA

Shell, wash, blanch, chill.
Remove white beans,
which may be U$ed for
cooking. Pack.

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

CARROTS

Remove tops, wash, scrape.
Slice lengthwise or crosswise as preferred, or leave
small carrots whole.

Whole: 4 1/2 minutes in
boiling water.
Sliced: 3 minutes in boil·
ing water.

CAULIFLOWER

Break heads into flowerets
about 1 inch across. Wash,
blanch, chill, pack.

3 to 4 minutes in boiling
water.

CORN, ON COB

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

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

CORN, KERNELS

BLANCHING

VEGETABLES

Philomena Neyen
Epworth, Ia.
1 (No. 2) can crushed
pineapple
1 small Cool Whip

PINK SALAD

1 (3 oz.) pkg. strawberry
jello
1 small size small curd
cotta.ge cheese

Boil pineapple (juice and all) just until thoroughly heated.
Add to jello, mix well, and set aside to cool. Stir in cottage
cheese and Cool Whip. This may be used as a salad or as a
dessert, serving it in squares with a spoon of topping.
STRAWBERRY JELLO MOLD
1 pkg. strawberry jello
1 pkg. lemon jello
1 c. boiling water

Mrs. Ernest Grulich
1 pt. fresh strawberries
1 carton sour cream
1 small can crushed

1/2 c. chopped nuts

pineapple

Dissolve jello in boiling water. Add pineapple and strawberries and nuts. Put 1/2 in greased mold. Place in refrigerator for half hour. When firm, spread sour cream evenly and
then add remainder of jello mixture. Return to refrigerator.
CHICKEN SALAD

Mrs. George Jones

1 hen, cooked and cut up
1/2 c. pickles and some

1/4 c. mayonnaise
1/2 c. celery
,3, boiled eggs

of the juice

Chop everything, salt and pepper to taste, mix.

Same as corn on cob. After
chilling, cut off kernels and
pack.

GREENS
Wash, discard bad leaves,
Beet, Chard, Kale, tough stems. Blanch, chill,
Mustard, Spinach, pack.
Collards, etc.

2 minutes in boiling water.

PEAS

Shell, sort, blanch, chi,ll,
pack.

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

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

3 minutes in boiling water.

JELLO SALAD

Ethel Gitzlaff

1 large pkg. j ello (any

Maraschino cherries (any
amount)
1 c. boiling water (cool before
adding cream)
1 small can crushed pineapple,
drained

flavor)
1 pt. coffee cream (don't
whip)

-9-

Salem, Wi.

~r
.

.

CONGEALED SALAD

Edna Jones

1 large can crushed
pineapple
1 large (6 oz.) pkg.
Ol~ange or lemon jello

1 small can pimento
1 large pkg. cream cheese

liZ c. nuts
1/4 c. celery, cut up

Mash cream cheese and pimento.
TACO SALAD

Mix all and chill.
Mary McLafferty

1 head lettuce, shredded to

1 large bag Nacho cheese

bite size
2 pkg. grated Cheddar
cheese
4 tomatoes, cut up
2 onions, chopped fine

Doritos
8 oz. bottle thick French
dressing
1 bottle mild taco sauce
1 lb. cooked ground beef

. Cook meat, drain well. Toss alL ingredients together,
addmg crushed taco chips immediately prior to f';lerving.
PATRIOTIC MOLD

Jan Ross

Red Layer:
1 pkg. Jell-0 .strawberry
gelatin

1 1/3 c. boiling water
1 pkg. frozen strawberries

'White Layer:
1 pkg. Jell-0 lemon
gelatin

1 c. boiling water
1 pt. vanilla ice cream,
slightly softened

Blue Layer:
1 pkg. Jell-0 lemon,
black cherry, Concord
grape, or black raspberry
gelatin

1/4 c. sugar
1 c. boiling water
1 1/2 c. fresh frozen
blueberries, drained and
mashed

PATRIOTIC MOLD (Continued)
~---······

Bundt or straight-sided saucepan. Chill until set but not firm.
___I}i~:Jsol1fE:J JJ>~glgtg€JJe:tnQJ1 @latin inLcupboiling water.
Blend in ice cream, beating until smooth. Chill until thick. Spoon over strawberry layer. Chill until set, but not firm.
Dissolve remaining package of lemon (or other stated
gelatin flavors) and the sugar in 1 cup boiling water. Add 1/2
cupcutd water. cn-m Unti.lthickeJied. Stir in olueher:des and
spoon over lemon ice cream mixture in mold. Chill until set
and firm or overnight. Yield: 8 cups or 12 to 14 servings.
BEETS WITH PINEAPPLE

Jan Ross
1 Tbsp. butter or margarine
1 Tbsp. lemcin juice
1 (1 lb. ) can (2 c. ) or fresh

2 Tbsp. brown sugar
1 Tbsp. cornstarch
1/4 tsp. salt
1 (8 3/4 oz.) can (1 c.)
pineapple tidbits

beets, sliced and drained

Combine sugar, cornstarch, and salt in saucepan. Stir in
pineapple (with syrup). Cook, stirring constantly, until mixture
thickens and bubbles. Add butter, lemon juice, and beets.
Cook over medium heat about 5 minutes or until hot. Serves 4
to 6.
Jan Ross

COMPANY CABBAGE
2 Tbsp. butter or margarine
8 c. finely shredded cabbage
1 clove garlic, minced
1/2 c. sour cream

1 Tbsp. sugar
2 Tbsp. vinegar
.J tsp. salt
1/4 tsp. caraway seed

Heat butter in large skillet. Add cabbage, garlic, and 1/4
cup water. Cover tightly and steam over low heat, 10 to 12
minutes. Blend next 4 ingredients; stir into cabbage. Heat
through but do not boil. Sprinkle with caraway seed. Serves 6.

Dissolve strawberry gelatin in 1 1/3 cups boiling water.
Add frozen strawberries. Stir gently until fruit thaws and
separates. Chill until thickened. Pour into 8-cup mold, 9-inch
-10-

Salem, Wi.

-11-

ITALIAN-FRENCH STRING BEANS
1 (1 lb. ) can French cut
string beans

Jan Ross

lb.) can tomatoes, cut in
pieces
1 Tbs13. minced gart-tc
1 (1

Combine all ingredients in a saucepan and heat through. I
have used this combination with many people and always receive compliments. It is very quick ar1_d eill)y. Serves 4 to 6.
Christine Cook

STUFFED ACORN SQUASH
2 small acorn squash,

halved and seeds removed
1/4 c. chopped celery
2 Tbsp. chopped onion
2 Tbsp. chopped green
pepper

4 Tbsp. butter
1 c. chopped cooked ham

1/2 tsp. salt
1 1/2 c. soft bread crumbs
(or 2 slices bread)
2 Tbsp. melted butter

Place squash, cut side down, in baking dish and bake at

.,..
••

SENATE RESTAURANT BEAN SOUP (Continued)
Remove flavorings in cheesecloth; discard. Remove ham and let
cool. Cut ham into smallpii:)_C£}!3 and :return to soup. ~Season~
Witli:
.. .....
·~

··~

1 Tbsp. salt

Freshly ground pepper

R-eheat carefully. Serves 8. Serve with corn bread.
BROCCOLI CASSEROLE

Bernice Frederking

2 pkg. chopped frozen

1
1
1
1

broccoli
1 small (8 oz.) jar Cheez
Whiz

onion
c. Minute rice
can cream of chicken soup
stick butter

Saute onion in butter. Add rest of ingredients and mix.
Put in casserole and bake at 350° for 40 minutes or :r hour.
Cover until last so that rice will steam.

350° for 45 to 50 minutes, until done. Meanwhile, cook celery,
onion, and green pepper in 4 tablespoons butter until tender.

Scoop out pulp of cooked squash; don't break shells. Mash
squash, fold in cooked vegetable mixture, ham, salt, and 3/4
cup crumbs. Return mixture to shells. Combine remaining
crumbs and butter; sprinkle around edge and top of squash.
Bake 10 minutes, until heated through. Makes 4 servings.

TOMATO SOUP

Louise Paasch
1 bunch celery
7 green peppers

1/2 bushel tomatoes
1 bunch pars ley

Cook the above until soft and strain or put through coneshaped colander. Add the following:
SENATE RESTAURANT BEAN SOUP

Gladyce Barnett

Put 1 1/2 pounds pea (or navy) beans in large bowl. Add
water to cover, 4 to 5 inches. Let soak overnight. Drain the
beans and run them under hot water until slightly whitened. Put
beans in large soup pot and cover with 3 quarts cold water. Add
4 large chopped yellow onions, 1 large clove garlic, both lightly browned in a little butter or margarine. Add the following,
all tied in cheesecloth:
6 stems parsley
3/4 tsp. thyme
1 1/2 large bay leaves

14 Tbsp. butter
10 Tbsp. sugar

' 14 Tbsp. flour
5...Tbsp. salt

Bring to good boil until creamy and slightly thickened.
Can while hot in hot sterilized jars.

1 chopped carrot
1/2 lemon

Add 1 pound smoked ham hock (or the shank end of a
smoked ham). Cover; cook soup slowly for about 3 hours, or
until reduced by half and the beans are done. Remove 2 cups
beans with a little liquid. Puree and return with 2 cups water.
-12Salem, Wi.

Salem. WL

-13-

fl

Mrs. Pat Miller
Dallas, Tx.

CORN SOUP
1 stick butter
2 c. creamed corn
1 c. milK

1 large onion
2 c. wbole kernel corn

1/Zc.cream

Saute onion in butter until transparent. Add creamed
corn, corn, and milk. Pour into blender and puree. Return to
steve and add 1/2 cup eFeam, salt, and pepper. Ga:rlie salt ean
be added if desired. Serve in cups. Serves 4 to 6.
Louise Paasch

VEGETABLE SOUP

1/3 c. fat (suet)
1/2 Tbsp. parsley
1 tsp. salt
1/8 tsp. pepper
2 qt. water

1/3 c. carrots
1/3 c. turnip
1 1/2 c. potato
1/2 c. celery
1/2 c. onion

Cut vegetables into small cubes, Cook the vegetables except the potatoes and parsley for 10 minutes in the suet. Add
water and potatoes and cook lhour. Add parsley and seasonings. A soup bone may be ad,ded. Barley or rice may be
cooked with the vegetables and served in the soup. Tomatoes,
cabbage, peas, spinach, or any other vegetable may be added
as desired. Be sure to cook the vegetables for 10 minutes in
the suet for best flavor.
Hertha Dedering

WAX BEAN SOUP
4 c. wax beans
1 c. diced potatoes
1 small onion

4 to 6 slices fried bacon
1 Tbsp. flour
Salt and pepper to taste

Boil wax beans for 15 minutes, add potato and onion; boil
until tender. Brown flour in bacon grease, add to vegetable
mixture; continue cooking for another 5 minutes. Serve with
diced bacon sprinkled over top of individual servings.

-14-

Salem, Wi.

MUMMY SAUERKRAUT

Marge Kruzan

Cut and brown 1 pound bacon. Do not drain the grease from
the bacon. Rinse and drain 1 quart of sauerkraut. Slice and cut
up 1 medium-large head of cabbage. Add some onion, salt, and
--------ueooe~;--Port-elv-Eirvth-lng: in a stow cooker and simmer for at

All GRATIN POTATOES

Marge KI"uzan

1/4 c. margarine
2 c. milk

1/4 c. flour
1/2 tsp. salt
1/2 c. grated Parmesan
cheese
1/4 c. dry bread crumbs

1 c. Velveeta cheese
5 c. sliced, cooked potatoes
1 Tbsp. melted margarine

Preheat oven to 350 o. In saucepan; melt butter. Stir in
flour. Add milk, stir to combine. · Cook until mixture boils
and thickens, stirring constantly. Stir in cheeses and potatoes.
Pour into 2-quart casserole. Combine crumbs with melted
butter; sprinkle over potatoes, Bake, uncovered, 3ll to 35 minutes or until bubbly. To make ahead, prepare, cool, and refrigerate up to 2 days. To serve, increase baking time to 35
to 45 minutes.
GREEN BEANS PAPRIKA
2 qt. water
1 lb. green beans, cut in
l-inch pieces
3/4 c. finely chopped onion
2 Tbsp. flour

Sharon Podolski

I.

1/2 tsp. salt
1 tsp. salt
4 tsp. butter
1 Tbsp. paprika
1 c. sour cream

. Bri~g water and 1 teaspoon salt to a boil and drop beans in.
Botl agam, reduce the heat, and simmer, uncovered for 10 to
15 minutes. Drain. Melt the butter and cook the onLons for 4
to 5 minutes. Take off the heat, stir in paprika, and coat the
onions well. Beat the flour into the sour cream. Add this to
the onions and add the 1/2 teaspoon salt. Simmer on tow heat
4 to 5 minutes. Gently stir in the beans and simmer about 5
minutes longer.

-15-

Salem, Wi.

(

4 c. carrot slices

1/4e. margarine
2 Tbsp. fiotir ·

CABBAGE CASSEROLE

Lucia Minnis

SAVORY CARROTS

1 c. chicken broth
2 c. onion slices

Cook carrots in broth until tender. Do not drain. Saute
onions in margarine. Blend in flour, gradually add water. Stir
in carrots and broth. Ce0k, stirring eenstantly, nntil tbiGk~
ened. Continue cooking 2 minutes. Makes 8 servings.

1 can red kidney beans
1 can green lima beans
1/2 to 1 lb. bacon, fried,

1 can large butter beans

drained, and diced
1 tsp. garlic powder (optional)
1/2 c. vinegar

2 Bermuda onions, finely

COMPANY GREEN BEANS

2 large cans (good grade)

pork and beans
diced

1 clove garlic,· minced
1/4 c. milk
1 onion, cut up

..

.cook bac.on ':ntil crisp. Drain on paper toweling. Saute
garlw and oman m bacon fat for 3 minutes. Stir in soup, milk,
and crumbled bacon. Drain beans and add. Onion is optional.
If I dontt have garlic, I use garlic salt to taste.
VEGETABLES AU GRATIN

Gladyce Barnett
4 slices bacon, cubed and

fried
Add bacon and grease to cabbage plus the following:

Marge Kruzan

1 1/2 lb. or about 4 c.

1 1/2 c. milk

cooked vegetables (you
can use any combination)
1/2 c. crushed corn flakes
1/3 c. or more chopped onion
1 tsp. salt

1 Tbsp. dried parsley
4 Tbsp. margarine
3 Tbsp. flour

1·

:J:/4 tsp. pepper
1 c. grated cheese.

Prepare vegetables or use leftovers or canned or frozen.

2 Tbsp. sugar

•

2 bay leaves

Simmer until cabbage is done.

-16-

Clara Barthel

2 slices bacon, cut up
1 can cream of chicken soup
2 (16 oz. ) cans green beans

1/2 tsp. dry mustard
1 c. brown sugar

1/2 c. vinegar

undtluted
l/.1..Q.._ .brea.cl crumbs
2 Tbsp. butter----·--

Slice the cabbage leaves into strips, removing hard core
Place in boiling salted water; parboil for 5 minutes.
ATlow to stand in hot water for several minutes and drain. Alternate layers of cabbage, soup, and cheese in greased casserole. Season. Sprinkle with crumbs that have been browned in
butter. Bake at 350° for 20 to 30 minutes.

Drain liquid from all cans of beans. Simmer rest of ingredients for 20 minutes. Pour over bean mixture. Stir and
bake in covered casserole or large cake pan at 350° for 60 to
70 minutes. Serves 6 to 8 people. If larger amount is wanted,
use more pork and beans.

1 head red cabbage

1 can. cream of chicken soup,

cen~r ..

Lois Lasco

COOKED RED CABBAGE

1 medium head cabbage
1 (5 oz.) jar processed

---·.-··.·.~-----Cheez_Whiz..___. _...
•
Salt and pepper to taste

1/2 c~ ·water -

GLORIOSA BEAN BAKE

Marge Kruzan

Salem, Wi.

In a pan, lightly saute onion in the margarine. Stir in flour,

salt, and pepper. Cook, stirring, and add milk. Cook and stir
until smooth and add grated cheese. Stir until melted. Remove
from heat. Combine with vegetables and parsley. Spread in
shallow baking dish. Sprinkle corn flake crumbs over top. Can
be prepared ahead and stored in refrigerator. Bake at 350° for
20 minutes or until sauce is heated and bubbly. Let stand for 3
to 5 minutes before serving.

-17-

Salem, Wi.

MUSTARD BEANS
1/2 c. vinegar
3 Tbsp. ¥>±'epareE1 mustarcl

Peggy Dix
1 c. sugar
Dasfrsalr

Combine above ingredients and bring to a boil. Add 1
(No. 2) can of wax beans, drained, or 2 cups and the sliced
onion. Sim1ll~r for 5 tQ 10 minutes. Let cool and gat.
BAKED CARROTS
6 to 8 large carrots

10 to 12 soda crackers

Hertha Dedering
Salt and pepper to taste
3 heaping Tbsp. butter

Cut carrots into 2-inch strips. Cook until almost tender.
Place in buttered casserole, add salt and pepper, dabs of butter, and sprinkle with the crushed soda crackers over the top.
Bake at 350° for 1/2 hour. Serves 4 to 6.
"DRESSED upn GREEN BEANS
1 medium onion, chopped
1/4 c. cooking oil
1 tsp. sugar

Anne Jones
1/2 green pepper, chopped
1/2 c. catsup
Salt and pepper

Simmer above ingredients for 20 minutes.
beans. Simmer again for 1/2 hour.
POTATOES YORBA
10 medium potatoes (new
reds are best)
1/2 c. margarine
2 cans creamed chicken
soup

Add canned

Macel St. John
3 c. grated Cheddar cheese
1 pt. sour cream
4 Tbsp. chives or green
onion tops
2 tsp. onion salt

Boil potatoes (do not overcook). Peel and slice as for
escalloped potatoes, In saucepan, heat margarine and chicken
soup. Add onion salt, sour cream, chives, and cheese. Mix
well and pour over sliced, cooked potatoes, whi.ch have been
arranged in 13x9x2-inch Pyrex dish. Sprinkle top with about
1 cup crushed corn flakes. Dot with 4 tablespoons butter.
Bake in oven until bubbly, at 350° for 45 minutes. Can be
prepared ahead and stored in refrigerator until baking.

Harriet Kaphengst

STUFFED MUSHROOMS
For 1 pound of mushrooms:
l/2__c_. _Earrn_es_an_ . ch_easJ:L __ _
1 tsp. green onion
1/4 tsp. garlic salt

1/4 Q. .m~lted butte_r
1/4 tsp. parsley flakes

Separate stems from bottom part of mushroom. Cut off the
very bottom of stem and discard. Then cut up the rest of t~e
stems very fine. Add all other ingredients to stems and m1x
well. Stuff botton of mushroom. Place on cookie sheet. Bake
at 350 o for 25 minutes.
Barbara Brenner

SWEET AND SOUR CABBAGE
1/2 small head cabbage,
cut in strips
2 tsp. bacon drippings

1/2 small onion, cut in strips
Salt and pepper to taste

cover and cook down over medium heat for approximately
15 minutes. Add:
2 Tbsp. sugar

2 Tbsp. vinegar

cover and cook down until cabbage is tender.
Barbara Brenner

BROCCOLI SUPREME
1 1/2 lb. fresh broccoli or
1 (1 0 oz. ) pkg. frozen
chopped broccoli
1 can cream of chicken soup
1/2 c. sour cream
1 Tbsp. grated onion
1/8 tsp. pepper

2 Tbsp. melted butter or
margarine
,..1 Tbsp. flour
1/4 c. grated carrot
1/4 tsp. salt
3/4 c. herb-seasoned
stuffing mix

Cook broccoli, drain; blend together soup an~ fl.our. Add.
sour cream, Carrot • Onl· on • salt ' and pepper.
. Shr
. m broccolt.
d
Turn into 2-quart casserole. Combine s~uffu~g mtx and melte o
margarine. Sprinkle around edge of bakmg dtsh. Bake at 350
for 3 0 to 35 minutes.

-19,.-

Salem. Wi.

l

ROOTIN' GOOD CASSEROLE
Butter or margarine
3 to 4 medium carrots,

Marge La Meer
3 to 4 medium potatoes,
peeled and sliced
l-CRIIC6l:ldenseci cream o{
potato soup
Salt and pepper

13l!Q!:J1i
1 soup can milk
1 medium onion, sliced

Lightly butter 8x8-irwh baking pan OI' m-edium-sizecasse~­
role. Layer potatoes, carrots, and onion in pan. Season with
salt and pepper. Combine soup and milk; mix well. Pour over
vegetables; cover. Bake in 350° oven about 1 hour or until
vegetables are fork tender. Serves 4 to 6.
SAUERKRAUT CASSEROLE
1 lb. beef
1 can tomato soup
1 can water

Marge La Meer
1 (No. 2 1/2) can sauerkraut
1 small chopped onion

1/4 c. raw rice
Salt and pepper to taste

1 Tbs p. brown sugar

Brown ground beef and onion; drain. Meanwhile, drain
and rinse sauerkraut. Add to meat when browned, also soup,
water, brown sugar, and rice. Mix altogether and put in a 2quart casserole or larger. Bake at 350° for 1 1/2 hours. Very
good.
BAKED BEANS

Doris Raditz

I

I

I

2 lb. dry navy beans
8 oz. salt pork
1 lb. brown sugar

1 qt. stewed tomatoes
1 tsp. powdered mustard

Soak beans in enough water to cover them overnight. Next
day, drain and wash beans. Cover again with cold water.
Bring to boil, turn down, heat to simmer. Cook until done.
Meanwhile, slice salt pork and cover with water; bring to boil,
then turn heat down to simmer. Cook beans and salt pork
separately about 1 hour. Drain beans (save some juice) and
put in roasting pan. Don't cover. Drain and save salt pork
juice and add salt pork slices, tomatoes, brown sugar, and
mustard to beans. Mix and put in oven at 300° to 325° for
about 3 to 4 hours. As the l;)eans cook and tend to cook dry,
add enough salt pork juice and bean juice to keep them moist.
Add juice throughout the cooking process. I cook mine in a
-20-

BAKED BEANS (Continued)
300 o oven for 6 to 7 hours, adding juice as beans tend to dry.
The longer they are baked, the darker in color they become and
more fla:VoriuT.
Evelyn Caddy

BARB'S QUICK RICE CASSEROLE
1/2 stick softened margarine
1 can campbell's onion with
beef stock
1 can campbell's beef
consomme

1 c. Richland long grain rice
1 (4 oz.) can mushroom stems

and pieces
1 (4 oz.) can water

Pat butter on bottom of 1-quart casserole. Add everything
e 1se on t op. Don 't mix with butter. Bake 1 hour, uncovered, or
until rice is tender in 400 o oven. Serves 4.

.

Joan Eineke

MIXED VEGETABLES ITALIENNE
1/4 c. salad oil
1 beef bouillon cube
1 1;2 c. green peppers, in
l-inch pieces
1 c. frozen whole kernel corn
1 c. diced potatoes
1 tsp. oregano leaves
1/8 tsp. pepper

1 (1 lb. ) can stewed to~atoes
4 c. zucchini, cut in 1-mch
cubes
1 c. frozen peas
1 c. sliced carrots
1 c. chopped onion
1 1/2 tsp. salt

Put all ingredients in a 10-linch skillet. (Zucchini, if.
oun need not be peeled; just sc;r].lb them.) Cover and stmmer
~ 5 togso minutes or until vegetables are tender crisp~ Makes 6
servings.
N t . If there is too much liquid in skitlet, dissolve 1/2 teas;o~~ cornstarch in 1 teaspoon water and stir into vegetables
to thicken juice.

Salem. Wi.

Salem, WL

(

MUSHROOM SOUFFLE

Marge Kruzan

1 lb. fresh mushrooms,
sliced
1/2 Q_. minc_ecLonlon1/2 c. chopped green
pepper
1/2 c. mayonnaise
1 1/2 c. milk
1 c. shredded Cheddar
cheese

1/4 tsp. pepper
1/2 c. melted butter

ce ry
10 slices bread, buttered and

cut into 1- inch cubes
2 eggs, well beaten

3j4-±sp.--sal-t· ----1 can cream of mushroom
soup

Saute mushrooms in butter; set aside. Put half of bread
Combine mushrooms, onion,
celery, green pepper, and mayonnaise. Spoon over bread.
Top with half of remaining bread. Combine eggs, milk, salt,
and pepper. Pour over bread. Refrigerate 2 hours. Spread
soup over all. Top with remaining bread. Bake at 300° for 40
minutes. Sprinkle with cheese and bake 20 minutes longer.
in shallow 2-quart baking dish.

BAKED BEANS

Susan Foulke

THREE BEAN SALAD
1/2 c. sugar
1/2..c •. cide.r_Yinegar__
1 (16 oz.) can cut green
beans, drained
1 (16 oz.) can red kidney
beans, drained

1/2 c. salad oil
1 ts.p .. salt
1 (16 oz.) can cut wax beans,
drained
1/2 c. fresh or frozen
chopped onion

Early in the day or several days ahead:. In large bowl, stir
sugar with salad oil, vinegar, and salt until bl.ended. Add beans
and onion. Toss to mix well. Cover and refngerate at least 6
hours to blend flavors. Makes 8 accompaniment servings.
Gladyce Barnett

VEGETABLE SALAD
1 can French style green
beans
cauliflower' as desired,
fresh or frozen

1 small can peas
1 can carrots
1 small can mush'l.·ooms
Onion rings over all

Marge Kruzan

2 lb. Great Northern beans
1/2 lb. bacon, cubed
1 Tbsp. salt
1/2 tsp. pepper
1 1/2 c. catsup

6 c. water
1/2 c. diced onion
1 Tb sp. dry mustard
2 c. dark brown sugar
1/2 c. water

Wash beans thoroughly, cover with water and let stand
overnight. Drain. Place beans with the 6 cup~ of water in a
large pan and cook for about 45 minutes or until the skins break.
Drain. Combine the beans and the rest of the ingredients.
Bake in 225° oven for at least 3 hours. You may need to add
more water during the co.oking time. I like to add some barbecue sauce in place of some of the catsup.

Dressing:
3 Tbsp. sugar
1/4 tsp. pepper
1/4 c. vinegar

1 1/2 Tbsp. salt
1/2 c. salad oil

Mix together and pour over vegetables.
night.

Helen Briggs

ORANGE DELIGHT
1 1/2 Tbsp. Knox gelatine

Refrtgerate over-

1/2 c. cold water

Dissolve gelatine in cold water. Then add 1/2 cup cold
water. Add to it:

TANGY BEAN SALAD

Kathryn Comstock

2/3 c. vinegar
1/3 c. chopped onion
2 Tbsp. chopped pimento or
stuffed olives
1 c. chopped celery

2/3 c. sugar
1/2 c. chopped green pepper
1 can peas, drained
1 can green beans, drained

-22-

1 c. orange juice

1 c. sugar

Let stand in refrigerator until partially jelled. Whip with
beaters and fold in 1/2 pint whipped cream. Pour over 1/2
broken Angel Food cake in oblong pan. Chill 24 hours. Top
with whippEd cream and put 2 or 3 Mandarin oranges on top of
each serving.

Salem, Wi,

(1

Marie Van Alstine

LUSCIOUS SALAD
1 pkg. lemon jello

1 pkg. orange jello
1 small can crushed
pineapple, drained ______ _
T/2 c:--saraad.ressTng

1 1/2 dozen large

marshmallows
1 smaH-·[Jk-g-;---cream-cheest:r
1/2 c. whipping cream

Dissolve jello in hot water according to the directions on
the _Q:::te~l1_ge. using_fue pLneapple }uiee-fBr part-of the-ltquid;- Dissolve the marshmallows in the hot jello. When partially
set, add the pineapple and the cream cheese, softened with a
little of the hot jello. Then add the salad dressing and whipped
cream. Let set until firm. Prepare the orange jello according
to the directions on the package. Pour over the set jello and
let set until firm.
Mrs. George Jones

CRANBERRY SALAD
2 c. fresh cranberries

1 c. nuts
1 large can crushed
pineapple
1/4 c. diced celery

2 oranges

1 large (6 oz. ) pkg. red
jello

CREAMETTE SHRIMP SALAD (Continued)
Cube cucumber and add to the Creamettes. Drain shrimp,
rinse, and add to Creamettesand cucumber~ _ Mix !IllLYQ!J.Mlse,
-vinegar;--mitk;--and-seasoriings; Xdd focream-ettes, shrimp,
and cucumber. Add more vinegar and seasoning to taste.
Serves 6 people.
APPLESAUCE SALAD

Katherine Roth

2 c. hot applesauce
7/8 c. 7-Up

1 (3 oz.) pkg. lime jello

Dissolve jello in hot applesauce.
add 7-Up and stir well.

Cool to lukewarm.

GRAPEFRUIT SALAD

Then

Eunice Kay

1 pkg. lemon jello
1/2 c. sugar
1 c. grapefruit juice

1 c. hot water
1/2 pt. cream, whipped
1 c. grapefruit pulp (canned)

Let jello and grapefruit start to congeal.

Then add cream.

Grind or put in blender until well mixed.
WATERGATE SALAD

Mrs. George Jenkins

Lynn Moran

FRUIT COCKTAIL SALAD

3/4 c. chopped nuts
1 can crushed pineapple,
drained
1/2 pt. sour half and half

1 can fruit cocktail,
drained
About 4 c. miniature
marshmallows

Mix all together and·let stand for about 2 or 3 hours.
CREAMETTE SHRIMP SALAD

Carol J. Bank

2 small cans deveined
shrimp
2 Tbsp. vinegar
1 tsp. garlic powder
Dash pepper

1 (1 lb.) pkg. Creamette
macaroni
2 c. mayonnaise
1/4 c. milk
1/2 tsp. salt

Boil Creamettes as directed on package, drain, and rinse.

-24-

Salem, Wi.

1 carton Cool Whip topping
1 can crushed pineapple and
juice
1/2 c. chopped nuts

1 pkg. instant pistachio
pudding
1 c. miniature marshmallows

Fold dry pudding mix into whipped topping.
juice, marshmallows, and nuts. Refrigerate.
CRANBERRY SALAD

Add pineapple

Eunice Kay

2 pkg. cherry jello (not
1 c. chopped nuts
black cherry)
2 c. hot water
2 c. sugar
2 c. pineapple juice
2 c. ground cranberries
2 c. celery, cut fine
Grind cranberries and sprinkle sugar on them and let stand
while you mix the other ingredients. Then add cranberries. If
there isn't 2 cups of pineapple juice, fill in with water.

Salem, Wi.

-25-

{~

3 (3 oz. ) pkg. raspberry
1 (No. 2) can crushed
Jell-G- ... ---· ---plneapple.,--dra.inoo.--·····---·----···~---11'---··--···
1 (No. 303) can blueberries,
2 pkg. Dream Whip

drained
1 c. chopped nuts
2 c. hot water

Pineapple and blueberry
juice plus enough water
to make 4 c. _liguic!

Dissolve jello in hot water; add juice-wate'r mixture. Set
aside 2 cups of the jello mixture. Add pineapple and blueberries to remaining jello. Chill until firm. Prepare Dream Whip
according to package directions. Add nuts. When jello reaches
egg white consistency, combine with Dream Whip. Spread over
j ella layer. Chill until firm.

1 pkg. lemon jello
1 (3 oz. ) pkg. cream cheese
1 c. whipping cream

1 pkg. lime jello
1 small can crushed

MINT MALLOW SALAD

pineapple

1 (3 oz.) pkg. lemon jello
1/3 c. strained chili sauce

1 c. boiling water
1 Tbsp. Worcestershire
sauce

-26-

Salem. Wi.

1 (10 1/2 oz.) bag

miniature marshmallows
1 (18 oz.) box butter mints

Dissolve gelatin in 1 cup boiling water, add marshmallows.
Stir until gelatin and marshmallows are dissolved. Add pineapple and juice. Refrigerate for 2 hours, stirring often while mixture starts to congeal. Prepare Dream Whip according to
directions. Crush mints with a rolling pin. Fold mints and
Dream Whip into gelatin mixture_..,, Pour into 9x13- inch pan and
freeze overnight. Serves 20 to 24 people.

Marge La Meet

Dissolve jello in boiling water. To strained chili sauce.
add water to make 1 cup. Add Worcestershire sauce and stir
into dissolved lemon juice. Let it set partially. Add shredded
vegetables such as cabbage, carrot, onion, etc. Chill and
serve when set. This is nice with a roast beef dinner.

Peggy Dix

1 (3 oz.) pkg. lime jello
1 (21 oz.) can crushed
pineapple
2 (1 1/2 oz.) pkg. Dream Whip

Use pineapple juice as part of liquid. Whip jello when
solid. Add pineapple and cream cheese. (Cream cheese
should be at room temperature so it is soft and mixes in well.)
Fold in whipped cream.
TANGY VEGETABLE MOLD

1/2 tsp. sugar
l pkg.l.emon-pttddi'ng-· ~··
1 (20 oz. ) can unsweetened
pineapple chunks, drained
2 or 3 medium bananas
1 tsp. regular or::IJ1ge j1,1ic~
1/8 tsp. Fruit Fresh (ascorbic
acid)

1 pkg. vanilla tapioca
pudding __ ....
4 1/4 c. liquid (fruit juice
and water)
1 (11 oz.) can Mandarin
oranges, drained
1 medium apple, cut into
small cubes

Drain fruit and use juice as part of liquid to cook the pudding. Allow the pudding to cool about 1/2 hour. Mix the cubed
apple, 1 teaspoon orange juice, and Fruit Fresh and let stand
for 5 to 10 minutes. Add the pineapple, Mandarin oranges, and
apple to the slightly warm pudding. Then put a layer of this
mixture into serving bowl, then a layer of sliced bananas and
continue alternating layers. Serves 12 to 16.
'

Bertha Dix

LEMON-LIME JELLO

Katherine Roth

FRUIT SALAD

Edith L. Cook

BLUEBERRY MOLDED SALAD

Edna Feldkamp

FRUIT SALAD IN CUSTARD

••
.:

1/2 c. honey
2 pears, cubed
2 apples, cubed
1 grapefruit, sectioned

4 eggs, slightly beaten
3 Tbsp. dry milk powder
1 c. heavy cream
2 oranges, sectioned

Combine eggs, honey, milk powder, and lemon juice in a 2quart pot. Cook, stirring constantly, until thick; cool. Whip
cream and fold into custard filling. Mix in cut fruits. Chill
thoroughly.

-27-

Salem_ WL

(1

CUCUMBER SALAD FOR FREEZING
7 c. peeled, sliced

· cucuffii)ers____ -·

_2_Q.

Emma Kaphengst
Lena Schlax

.sug.ar __··------~----- -·--- -------~~t----

1 c. vinegar
1 tsp. celery seed
1 tsp. whole mustard seed

1 c. sliced onions
2 green peppers (optional)

FROZEN CUKES

Mabel Tuttle

2 qt. cucumbers, peeled
and sliced

2 Tbsp. salt
1 medium onion, sliced

~ix

the abo~e and let stand 2 hours, stirring occasionally.
well. MlX 1 1/2 cups sugar and 1/2 cup cider vinegar.
Bo1l until sugar is dissolved. Pour over cucumbers. Cool and
p~t into containers and freeze. I have added 1/2 teaspoon of
d1U seed to the sugar mixture.
Dr~m

Marge Kruzan

FOO YONG TOSS
1 head Romaine lettuce,
cut into bite-size pieces
1 can drained bean sprouts
1/2 lb. bacon, fried crisp
and crumb led

Salt and pepper to taste
1 can water chestnuts, sliced
and drained
3 hard-cooked eggs, sliced

Dressing:
2 tsp. WorcestetshiT? sauce
1/3 c. catsup
2 Tbsp. grated onion

1 c. salad oil
1/2 c. sugar
1/4 c. vinegar

Combine the first group of ingredients in salad bowl. Mix
dressing together well in blender. Add to salad.

-28-

Salem,

1 can orange segments
1/4 c. nuts
1 smal-l can crushed
pineapple

1 can fruit cocktail
1 c. fresh green grapes
1/2· c;-smathnarshmatlows
1/2 pt. sour cream
Mix all together and chill.

2 Tbsp. salt
Combine cucumbers, onions, peppers, and salt. Let
stand 1 hour and .drain. Add sugar, vinegar, celery, and
mustard seed; m1x well. Package and freeze, Thaw in refrigerator.

Edna Jones

SOUR CREAM SALAD

Evelyn Caddy

SNOW QUEEN'S TIARO

1 1/2 to 2 c. water or fruit
juice
1 1/2 c. orange sections

1 (10 oz.) pkg. quick frozen,
whole strawberries,
partially thawed
1 1/2 c. pineapple cubes

Arrange fruit in 1 1/2-quart mold. Carefully add water or
fruit juice and chill until solidly frozen (overnight). To unmold,
dip mold in warm water to depth of fruit mold for 60 seconds.
Place dish on top of mold and turn upside down. Float frozen
fruit ring in punch.
Carol J. Bank

LEMON SALAD
1
1
3
1

1 (No. 2) can pineapple,
drained well
2 handfuls miniature
marshmallows

pkg. lemon gelatin
c. cold water
bananas, sliced
c. hot water
Topping:

I.

f"Tbsp. flour
1 egg, beaten
1/2 pt. whipping cream

Juice from drained pineapple
1/2 c. sugar
2 Tbsp. butter

Dissolve gelatin in hot water, then add cold water. Cool
until thickened. Add drained pineapple, bananas, and marshmallows. For topping, use drained pineapple juice and enough
water to make 1 cup. Mix flour and sugar together. Add beaten
egg and butter. Cook until thick and cool. Whip cream. Fold in
the cooled topping and spread over top of fruited gelatin mixture.
Refrigerate until set.

Salem, Wi.

-29-

-1

C'\

c~-'

RASPBERRY DELIGHT SALAD
2 pkg. raspberry jello
2 pkg. frozen raspberries
1 c. small marshmallows

Macel St. J"ohn
2 c. hot water
1/2 pt. whipping cream
2 pkg.. C!_l'eam ()h~eS_(3 ~------·

Dissolve jello in hot water. Add frozen raspberries and let
stand until hard in an oblong pan. Whip together cream, marshmallows, and cream cheese. Spread over top of jello. Let
stand in ref:rig_eratQr for several h~mrs. Makes -:t-6 servings,

CABBAGE SALAD

Louise Paasch

1 1/2 c. sugar
3/4 c. vinegar
Salt

3/4 c. oil
1 tsp. celery seed

Bring to a boil and pour hot over shredded cabbage. Chill
at least 4 hours. Will keep 2 weeks in refrigerator. Peppers
and carrots can be used with the cabbage.
SOUTHERN SLAW

SPINACH SALAD

Mabel Tuttle

1 lb. spinach, washed
2 hard-cooked eggs,

1 c. slivered water chestnuts
8 slices bacon, fried and

chopped

Barbara Milligan

4 c. chopped cabbage
1/3 c. vinegar

1/2 c. sugar
1/2 c. cream (evaporated
milk)

crumbled

Shake the following in a jar:
1/2 c. oil
1/4 tsp. salt
1/4 c. catsup
1/2 grated onion
1/3 c. sugar
1/8 c. cider vinegar
Pour over above ingredients when ready to serve.
THE BEST COLE SLAW

Carol J. Bank

6 to 8 c. shredded cabbage

2 shredded carrots
1 small onion, grated

2 green peppers, grated
Mix with dressing to taste.

Chill overnight.

Dissolve sugar in vinegar, stir in cream and beat until
thick and creamy. Add to cabbage just before serving. Add
only enough dressing to moisten. Save the rest for next time.
Keep cool.
"
FROZEN CABBAGE SALAD

Marlene Kaphengst Curtiss

1 medium head cabbage
(about 5 lb. )
1 grated green pepper or
diced (if desired)
1 c. vinegar
2 c. sugar
1/2 c. water

1 c. carrots, grated
1 Tbsp. salt
Celery and onion (if desired)
1 tsp. celery seed
1 Tbsp. dry mustard or
mustard seed
I.

Dressing:
~1

Tbsp. unflavored gelatin.
1 c. vinegar
1 1/2 c. sugar
1 tsp. salt

1/4 c. cold water
1 tsp. celery seed
1/4 ts p. pepper
1 c. salad oil

Combine cabbage, carrot, and salt. Mix well. Let stand 1
hour. Drain excess water off but keep moist. Combine sugar,
vinegar, water, celery seed, and mustard, Bring to a boil.
Simmer a minute or two. Pour over the vegetables. Add any
of other ingredients desired. Spoon into freezer containers
lightly. Freeze. Thaw in refrigerator to retain crispness.
Will keep several days.

Dissolve gelatin in water. Heat remaining ingredients except salad oil, until sugar dissolves. Add to gelatin and ~ool
until thick. Add salad oil and beat with egg beater. Refnger~
ate until set.

-30-

Salem, Wi.

-31-

Salem, Wi.

Katherine Roth

THREE BEAN SALAD
Ruty Stockwell

CABBAGE SALAD
1 large cabbage
1 Tiz-c. snreddedcewry
1/2 c. onion
1 Tbsp. celery seed

1 Tbsp. mustard seed

2-n>p-;-·sa:tr-

------~-

--

2 c. sugar
1/2 c. cider vinegar

Add rest of ingr-edients
Let stand a while. Overnight is best.

Shn~d or chop first 3 ingredients.

and mix thoroughly.

1 can cut wax beans
1 Tbsp. chopped onion

1 can green beans
1 can kidney beans
--rTosp;celery-;s eoo
1/2 c. chopped celery

1/2c. cfiOpped-plmento

Heat the following:
1)3 --~.--O-iJ--1 c. sugar

1/2 c. vinegar

Pour over the bean mixture.
CARROT SALAD
2 pkg. carrots (2 lb. )
1 green pepper
2 small onions
1 can tomato soup
1/2 c. oil

Emma Kaphengst
1/2 c. vinegar
1 c. sugar
1 tsp. salt
1 tsp. prepared mustard

Peel carrots and slice about 1/4-inch thick. Cook in
salted water until done but still firm. Drain. Blend soup,
-oil, vinegar, sugar, salt, and mustard. Pour over carrots,
peppers, and onions. Let stand 6 hours or overnight. Keeps
for days. Less pepper, onions, and mustard may be used to
satisfy your taste.
FIVE BEAN SALAD
1 can French-cut green beans
1 can lima beans
1 can garbanzo beans
Large onion, diced
1 green pepper, chopped.

Marge Kruzan
1 can cut yellow wax beans

1 can dark red kidney beans,
rinsed
1 can whole kernel corn
1 can pimento, drained and
chopped

Drain all the canned vegetables. You use the large (15 to
16 ounce) size cans. Combine in a large bowl.

Mrs. George Jones

GREEN BEAN SALAD
1 can lima beans
1 can red kidney beans
1 small onion
2 Tbsp. oil
1/2 tsp. salt

1 can green beans
1/2 Bell pepper
1 tsp. sugar
1/4 c. vinegar

Cut up pepper and onions, mix and chill.
Eunice Kay

ENERGY SALAD
1 pkg. lemon jello
1 c. diced pineapple
1 c. pineapple juice
1/2 tsp. salt

1 c. hot water
1 c. dates, cut up
1 banana, cut up
1 apple, cut up

When slightly thickened, add diced fruit.
dressing.

Serve with

1/2 c. cream, whipped

1/2 c. Miracle Whip
1 Tbsp. honey
Blend all together.

Dressing:
1/2 c. salad oil
1/2 c. sugar
1 tsp. black pepper

1/2 c. tarragon vinegar
1/2 tsp. salt

Mix the dressing in an electric blender and pour over
vegetables. Toss lightly. This keeps a long time in the refrigerator.

Salem, Wi•

-33-

vJ

1 (1 lb. 4 oz. ) can crushed
[:>ineat~p1e

1 1/2 c. water
1/2 tsp. dill weed

pkg. lime gelatin
1/2-tsp.-- se-as~oofl-Balt --~-1 c. cottage cheese
Crisp salad greens
1

~-------+--

Drain pine~pple well, reserving all syrup. Ac1d§.Yr_Qp to
gelatin in a 2-quart saucepan. Stir in water, seasoned salt,
and dill weed. Heat mixture to boiling, stirring constantly to
dissolve gelatin. Remove from heat. Chi~l until mix~ure
thickens to consistency of unbeaten egg whttes. Blend m cottage
cheese. Fold in pineapple. Pour into 1 1/2-quart ring mold.
Chill firm. Unmold onto crisp salad greens to serve.

RED CINNAMON
JELLO MOLD
1/2 c. red cinnamon candies
1 pkg. lime j e llo

Pastor Merlin J. Hoeft
1 c. hot water
1 (20 oz.) can applesauce

Heat candies and water until dissolved. Add gelatin. Stir
until dissolved. Stir in applesauce. Pour into 1-quart mold
and chill. Put on greens. Serves 6 people.
CHERRY JELLO MOLD

.1 large

(6 oz. ) pkg. j e llo

Adele Zikan

TOMATO JELLO RING

Louise Paasch

DILLY LilVIE SALAD

Mrs. Al Desatels
1 can cherry pie filling

Dissolve jello in 1 cup boiling water. Add 1 cup cold
water. Place in mold and let set partially. Add can of cherry
pie filling. Refrigerate.

1 stalk celery, plus leaves

3 c. tomato juice
1 small onion, sliced
:for 4 smallwh.ole cloves
1/8 tsp. pepper

1 _§_JTI~1Lh£Y_l~af
1 tsp. salt

1 tsp. sugar
2 slices lemon

Combine the above ingredients. Simmer in saucepan for 10
minutes. Strain.
2/3 c, cold tomato juice
2/3 c. finely sliced cabbage
1/3 c. green pepper or sliced
stuffed olives

2 envelopes plain gelatin
1/4 c. vinegar
2/3 c. chopped celery

Soften gelatin in cold tomato juice and vinegar. Add hot
liquid and stir until gelatin dissolves. Chill and when it begins
to thicken, add the vegetables. Pour into 1 1/2-quart mold to
scl.
•
Marge Kruzan

RENE'S JELLO
1
1
1
1

1 c. boiling water
1 c. crushed pineapple
1 c. maraschino cherries

small lime jello
c. cottage cheese
c. Cool Whip
c. chopped nuts

Dissolve jello in boiling water.
and fold in rest of ingredients.

Ma:rge Kruzan

PEAR SALAD

1 pkg. Dream Whip, fixed

1 large can Bartlett pears,

CHIFFON JELLO
1 large (6 oz.) pkg. jello

2 c. boiling water

Barbara Brenner

according to directions

drained
1 c. boiling pear juice

1 small pkg. lime jello
8 oz. cream cheese

2 containers yogurt
2 c. vanilla ice cream

Jello and yogurt should be same flavor. Pour jello. into
blender, add boiling water, and blend. Add yogurt and tee
cream and blend. Pour .into mold. Makes 8 cups.

Cool to room temperature

Dissolve jello in pear juice. Refrigerate until partially set.
Mix pears and cream cheese together in electric mixer. Fold
in jello and Dream Whip.

-35-

Salem.

WL

J

fl'

I :~

Adelia M. Perry
1 lb. can sauerkraut
1/2 c. sugar
1/2 c. chopped celery
---

---

--- __

,

-

1/2 c. diced carrots
1/2 c. diced green pepper
1/4 c. chopped onion
::_.:.-:::":----·--··----···- -

--

Cut sauerkraut smaller, add the sugar, and let marinate
while you prepare the other. Add to mixture and mix well. Let
stand at least 12 hours. The longer it sets, the better the
flavor. Do not drain juice off th(;3 sauerkraut. - --- - - - - -- --

Inez Barthel

SEVEN LAYER SALAD

1 head lettuce, washed and
10 oz. pkg. shredded Cheddar
shredded
cheese
__
--1/-2-c-.-clroi'Jped oniorr -- -- -- --I72Tolc.--chopped celery
1 (10 oz.) pkg. frozen green
1/2 c. chopped green pepper
peas, cooked, drained,
8 slices crumbled fried bacon
and cooled
or Bac-O's
MiX tog~ther the following:
1 c. sour cream

1 c. salad dressing

2 tsp. sugar

SAUERKRAUT SALAD

Ethel Gitzlaff

1 large (2 lb. ) can

Tbsp.
1 small
1 green
2 Tbsp.
2

sauerkraut, drained
4 stalks celery, chopped
1 c. sugar

caraway seed
onion, chopped
pepper, chopped
pimento, cut up

In large serving bowl, layer the following in this order:
lettuce, celery, onions, green pepper, sour cream salad
dressing and sugar mixture. Sprinkle on Cheddar cheese.
Refrigerate 8 hours to blend flavor. Before serving, sprinkle
on the bacon. Serves 12 to 15.

Mix thoroughly and let stand overnight.
Sue Grulich

BLUEBERRY JELLO MOLD
SAUERKRAUT SALAD

Louise Paasch

1 c. vinegar

2 c. sugar

Boil vinegar and sugar together and cool.
1 large can sauerkraut
2 c. celery, chopped

1 pkg. lemon jello

1 pkg. blackberry jello
1 c. boiling water
1 can blueberry pie filling

2 c. cold water

Dissolve jello in boiling water. Add cold water, then pie
filling. Put into greased mold and chill.

1 c. red and green pepper,

chopped
Marge La Meer

ORANGE SALAD MOLD
Mix all ingredients together and let stand, covered, overnight in refrigerator for best flavor. You can use pimento instead of red pepper for color.

I

1 (3 oz. ) pkg. orange gelatin
1 c. boiling water

1 small can Mandari11 oranges,
drained, or 1 pitted,

1 (6 oz. ) can frozen orange

segmented Temple orange

juice concentrate
NINE LAYER SALAD

1/? pt. vanilla ice cream

Kathryn Comstock

1 head lettuce, cut in bite-

1 thinly-sliced onion
1/2 c. chopped celery
9 oz. frozen peas, cooked
2 Tbsp. sugar
8 slices bacon, fried and

size pieces
1/2 c. chopped green

pepper
2 c. mayonnaise
4 oz. Cheddar cheese,

Dissolve gelatin in boiling water. Add orange juice and stir
until melted. Add ice cream and orange slices. Stir well but
do not use beater. Pour into oiled mold and let set in refrigerator. Serves 3 to 4.

broken in small pieces

shredded
Layer in bowl in order given.
night. Keeps well 3 days.

-36-

Cover and refrigerate overSalem, WL

-37.-

Salem.

Wi.·..

I

I

I

MAIN DISHES

KITCHEN MATH WITH METRIC TABLES
Measure
1 Tbsp.
2 Tbsp.
1-figger--y, cup
1/3 cup
Y, cup
1 cup

1D-in1
1 quart
1 liter
1 oz. (dry)
1 pound
2.21 pounds

Equivalent

Metric {MU

---- ---41'Eip~
2 lb. bratwurst, cut in
1/4 c.
1-inch pieces
1/4 c.
2 Tbsp. cooking oil
4 tsp.
1 c. beer
1:/:ztc. --pa-cked--brown sugar

__

5
15
30
0.24
0.47
0.95
3.8
0.03

fluid ounces (fl oz)
pints ( pt)
quarts (qt)
gallons (gal)
cubic feet (ft3)
cubic yards (yd3)

DEEP-FAT FRYING TEMPERATURES
Wfi"HOUT 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
40 seconds
3 75° to 385°
385° to 395°
20 seconds

SIMPLIFIED MEASURES
dash = less than 1 /8
teaspoon
3 tsp. ~ 1 Tbsp.
16 Tbsp. ~ 1 cup
1 cup= Y, pt.
2 cups~ 1 pt.

2 pt. (4 c.) ~ 1 qt.
4 qt. (liquid)~ 1 gaL
8 qt. (solid)~ 1 peck
4 pecks ~ 1 bushel
16 oz.~ 1 lb.

If you want to measure part-cups by the table-

spoon, remember:
4 Tbsp. ~ Y. cup
5 1/3 Tbsp. ~ 1/3 cup
8 Tbsp. ~ Y, cup

10 2/3 Tbsp. ~ 2/3 cup
12 Tbsp. ~%cup
•
14 Tbsp. ~ 7/8 cup

Evelyn Caddy

BARB 1S BEEF STEW

n:: __ .______ ?·_7_6____ . _..

milliliters (ml)
liters (I)
liters (I)
liters (I)
cubic meters (m3)
cubic meters (m3)

cornsfirch-vinegar
prepared mustard
prepared horseradish

If desired, brown sausage pieces in hot oil in large skillet;
drain excess fat. To sausages in skillet, add beer; cover and
simmer 10 minutes. Combine brown sugar and cornstarch.
Blend in vinegar, mustard, and horseradish. Add to sausages.
Cook and stir until thickened and bubbly. Either turn into a
fondue pot, keep warm, or pour into greased muffin tins and
bake at 425° for 30 minutes. Serve with woodenpicks or serve
over rice. Allow 1 1/2 to 2 brats per person.

THE APPROXIMATE CONVERSON FACTORS FOR UNITS OF VOLUME
To Convert from
To
Multiply by

teaspoons (tsp.)
milliliters (ml)
tablespoons (Tbsp.)
milliliters (ml)
fluid ounces (fl. oz.)
milliliters (ml)
cups (c)
liters (I)
pints (pt)
liters (I)
quarts (qt)
liters (I)
gallons (gal)
liters (I)
cubic feet (ft3)
cubic meters (m3)
_c~_b}~ y~~~s- (_v_d_3) ______ . _c_u~!~ ~':t~~s- ~ ~

Cindy Wheeler

HOT BRATS

3 tsp.
14.8 milliliters
29.6 milliliters
1 oz.
-------------- -1%-m:--c-- - - --44.4 miHi+tters-4 Tbsp.
59.2 milliliters
5 Tbsp. plus 1 tsp.
78.9 milliliters
118.4 milliliters
8 Tbsp.
236.8 milliliters
16 Tbsp.
473JLmllliiJters
2cups
4 cups
947.2 milliliters
4 cups plus 3% Tbsp. 1,000.0 milliliters
28.35 grams
2 Tbsp.
453.59 grams
16 oz.
1.00 kilogram
35.3 oz.

6 potatoes

1 pkg·. Lipton onion soup
mix
1/2 c~ chopped celery

Mix together:
2 1/2 c. V-8 juice
1 Tbsp. sugar

3 Tbsp. tapioca
1 slice bread, broken up

2 lb. beef stew meat

0.03
2.1

6 carrots

1.06
0.26
35
1.3

TABLE OF PROPORTIONS
Gelatin (unflavored) - 1 Tbsp. thickens
2 cups liquid
Salt
1
tsp. to 1 qt. sauce
Soups & Sauces
1 tsp. to 4 cups flour
Dough
1 tsp. to 2 cups liquid
Cereals
1 tsp. to 1 lb. meat
Meat
y, tsp. using 1 qt. water
Vegetables

Layer first 5 ingredients. Pour V-8 juice mixture over.
Can be stirred if you want. Peas or mushrooms are optional.
Bake at 250° for 5 hours in casser.ole dish with cover. Do not
take lid off while baking. Half of recipe serves 2 adults and 2
children very well. To serve over noodles, delete potatoes.

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

Size

8-oz. . . . . . . . . . . . . . . .
picnic . . . . . . . . . . . . . .
No. 300 . . . . . . . . . . . . .
No. 1 tall . . . . . . . . . . . .
No. 303 . . . . . . . . . . . . .
No.2 . . . . . . . . . . . . . . .
No. 2% . . . . . . . . . . . . . .
No.3 . . . . . . . . . . . . . . .
No. 10 . . . . . . . . . . . . . .

1 cup
1% cups
1% cups
2 cups
2 cups
2% cups
3% cups
4cups
12 to 13 cups

Evelyn Caddy

LASAGNE

Average Contents

•

1/8 tsp. pepper
3/4 tsp. oregano
1/4 tsp. garlic salt
1/2 of 8 oz. pkg. broad
noodles, cooked and
drained

1/2 lb. ground beef
1 Tbsp. salad oil
1 1/2 Tbsp. flour
1 (1 lb. ) can tomatoes
1/2 small onion, chopped
fine
3/4 tsp. salt
-39-

Salem, Wi.

LASAGNE (Continued)

Katherine E. Roth

MOCK CHOW MEIN
1/4 c. grated Parmesan
cheese

1/4 lb. American or
Mozzarella cheese

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

1 can cream of mushroom

C-6okmeat in oil 5 minutes, stirring often. Mixflour with
1/2 cup tomato juice until smooth. Stir into meat with remain-

soup

i.ng tomatoes, onions, and seasonings. Cook slowly for about
Stir frequently. Place alternate layers of
noodles, meat, and ciTeese in a ca.Sserole~--enaing-w[fh-Clieese-­
on top. Sprinkle with Parmesan cheese and bake for 20 minutes at 375 o. Serves 4.
15 minutes.

-- Combine ingredients in casserole. Bake 1 1/2 hours at
Stir occasionally while baking. If des ired, spread chow
mein noodles on top for last 20 minutes.
350 o.

SALMON CASSEROLE

Marge Kruzan

SMALL PIZZAS

1 lb. Velveeta cheese

HAMBURGER STROGANOFF

Mrs. Charles Helms

2 c. milk

Melt butter in a pan and add green pepper, celery, and
mushrooms. Saute about 5 minutes. Add onion and flour,
mixed with part of the milk. Add the remaining milk with the
egg yolks beaten in. Stir until thickened. Add chicken and
cook a few minutes longer, stirring constantly. Add lemon
juice and seasonings. Stir in peas. Serve in patty shells,
toast points, or roll up 2 tablespoons in a crepe. Top with
sour cream and cheese and heat in 300 o oven until cheese
melts. Serves 8.
·

-40-

Salem, Wi.

crumbs
Bake 1 hour

at 350°.

1 small can green peas
2 c. cold chicken, diced
2 egg yolks
Lemon juice
Salt and pepper
Paprika

3 Tbsp. butter
1 green pepper, shredded
1/2 c. celery, chopped
1 small can mushrooms
1 small onion, grated
3 Tbsp. flour

1 tsp. lemon juice
1 tsp. onion
1 c. fine bread or cracker

Mix together and pour into greased casserole.

Brown meat. Drain well on a paper towel. Chop cheese
very fine. Add after other ingredients and spread on party
rye. (Don't add salt.) Freeze-on cookie sheet, then put in
plastic bags to store. Bake at 350° for 15 to 20 minutes.

DELUXE CHICKEN A LA KING

Macel St. John

1 can salmon
1/2 c. salad dressing
1 can cream of celery soup
1 beaten egg

1 Tbsp. oregano
1/2 tsp. Worcestershire
sauce
1/2 tsp. garlic powder or salt

1 lb. ground beef
1 lb. pork sausage

-suuv--- ---1 1/2 c. hot water
1/2 c. onion
1/2 c. rice

- - - - - - - - - · · - ------·-----···------

•.:
..

Macel St. John

1 lb. ground beef

Dash pepper

3 slices bacon, diced
1/2 c. chopped onion

1 can condensed cream of

3/4 tsp. salt
1/4 tsp. paprika

1 c. sour cream

mushroom soup
Hot buttered noodles

Brown hamburger with bacon; Add onion. Cook until tender, but not brown. Drain off excess fat. Add seasonings to
meat mixture. Stir in mushroom soup. Cook slowly, uncovered, for 20 minutes, stirring often. Stir in sour cream and
heat through. Don't boil. Serve over hot buttered noodles.
Makes about 4 to 6 servings.

I

-~

-41-

BUSY DAY CHICKEN CASSEROLE
1 chicken
1 c. cream of mushroom

Lucia Minnis
Eunice Kay

1 c. rice
2 c. water
1 Qkg. _1Jp_!o11'13_ s_cit!p_lll_ix_

S_QUQ__

Grease 9x12-inch pan. Put rice in bottom, lay chicken on
top. Mix soups and water and pour over chicken and rice. Bake
2 hours in 325° oven.
Mrs. R. William Lawrence

CHICKEN MORNAY

1 tsp. salt
2 (8 oz.) pkg. cream cheese
3/4 to 1 tsp. garlic salt
1 1/2 c. Parmesan cheese

1 (4 lb.) chicken or
6 breasts
2 (10 oz. ) pkg. broccoli
spears
2 c. milk

Cook cut-up chicken by boiling. Heat oven to 350 o. Cook
broccoli as directed on package, do not overcook. In a double
boiler, blend milk, cream cheese, salt, and garlic salt until
smooth. Stir in 3/4 cup Parmesan cheese. Put broccoli in a
shallow, lightly-greased casserole dish. Pour one-half of
sauce over this. Sprinkle diced chicken over this and pour remaining sauce over it all. Sprinkle with remaining Parmesan
cheese. Bake at 350° for 1/2 hour or until heated all the way
through. If top starts to brown and dry out, cover with foil.
After heating, uncover and bake for 10 minutes longer. Serves
6.
Mrs. Ernest Grulich

ZUCCHINI SUPREME
4 c. sliced unpared zucchini
1 onion, sliced (separate
rings)
3 medium tomatoes, sliced
1/2 c. chopped green pepper

1 (8 oz. ) pkg. American
cheese, sliced
3 c. seasoned croutons
1/4 c. melted butter or
margarine

-----,--"--------""---

1 c. cheese (Velveeta)
1/4 c. milk

-fCfiOp-ped"-On(Oi1--·~·---

.

. Slice (don't peel) and boil squash and onion in salted
t
until '"""'·de...
-.-. ·
d-ma-sh. Add-chees<nmd ol . -- . wa- er
- - -----""'.....,
.....~ -Jd.r.am--an
Add beaten egg and milk and crushed saltines Pu~o. ~hlle hot.
greased casserole and bake at 350o for 25 to
min~~e~.

3o

SCALLOPED CHICKEN

Sharon Pederson

1 chicken, cooked
1 c. rice, cooked
2 c. bread cubes (fresh)

3 c. chicken broth
Salt and pepper' to taste
4 eggs, beaten

Cook chicken, bone, and cut into
ll .
and rinse. Mix chicken rice b th sm~ pteces,. Cook rice
i~ beaten eggs. Put par't of b~ea~ocube:a. t, and pepper. Fold
dtsh or pan. Cover with chicken mixt
m bottom o~ b_uttered
on top. Bake in 350 o oven until k if ure. Put remammg cubes
n e comes out clear.
BARBECUE
Peggy Long
2 lb. ground beef
1 c. celery
1 onion

1/4 tsp. dry mustard
1 can tomato soup

1/2 c. ketchup
2 c. tomato juice or 1 can
whole tomatoes
1 to 1 1/2 c. oatmeal

1 pepper
6 tsp. pickle relish
1/4 c. brown sugar

. Brown ground beef. Drain excess fat. Brow
~nd pe~pers in pan. Then add to ground b~~tle:z.d
:~~~~: mgredwnts. Simmer for 1 1/2 hours or deslred le:~~
001 ?r:s •

Layer zucchini, onion, green pepper, and tomatoes.
Place cheese slices on, then sprinkle with croutons and drizzle
with butter. Cover and bake at 350° for 1 hour. Makes 3-quart
casserole.

-42-

Salem, Wi.
-43-

Salem, Wi.

ITALIAN SPAGHETTI

Louise Paasch

Grand for an "afternoon out" dinner.
time. Reheat while cooking spaghetti.
Simmer:
4 c. tomatoes or tomato
juice
1 clove garlic, sliced
(optional)

Make sauce ahead of

2 tsp. sugar
1/4 tsp. mace or nutmeg
4 whole cloves
1/2 bay leaf

Cover and simmer for 1/2 hour. Strain (I put garlic and
spices in cloth bag, so I do not have to strain.) Meanwhile,
brown in 2 tablespoons fat:
1 lb. ground beef

1/3 c. chopped onion

Sprinkle over it, 1 1/2 tablespoons flour, and mix in well.
Add tomato mixture and simmer 15 minutes. Serve over (8
ounce) package of whole spaghetti, cooked. Sprinkle grated
Parmesan cheese over top. Serve with tossed vegetable salad.

•·--•:.
•

1 1/2 tsp. salt
1/2 tsp. oregano
1 can corn
1 1/2 c. rice

Brown beef and onion, salt, and oregano. Stir i.n water,
barbecue sauce, and corn. Bring to a boil and stir in rice.
Cover and simmer until rice is done.
TURKEY LOAF
1/4 c. shortening
1 c. hot milk
2 c. chopped, cooked
turkey
2 c. soft bread crumbs

Marge La Meer
1/2 tsp. salt
1/4 tsp. pepper
2 eggs
1/4 c. chopped onion
1/4 c. chopped celery

Melt shortening in milk. Combine remaining ingredients.
Add milk and mix. Pack lightly in greased loaf pan. Bake at
350° for 45 minutes. For. sauce you can use thickened broth or
one of the packaged gravies for poultry. This is very good, and
half of the recipe serves 2 generously.
-44Salem, Wi.

Brown:
1 lb. ham burger
2J:'bsp~1at_

1 onion

__ _ .

Add:
1 can tomato soup
1 can water

1/2 c. raw rice
1 medium {16 oz. ) can
sauerkraut

Turn into baking dish and bake for 1 hour at 350 o.
Helen Franz

HAMBURGER AND
VEGETABLE CASSEROLE

1 can mixed vegetables
1 can tomato sauce
1 pkg. ready-to-bake baking
powder biscuitS'

2 lb. ground beef
1 small onion
1 Tbsp. shortening
Salt to taste

Brown ground beef and onion in the shortening. Pour into
baking dish and add rest of ingredients, except the biscuits.
Bake at 425 o for 15 minutes. Remove and add biscuits on top
and return to oven and bake until biscuits are browned.

BEEF 'N RICE BARBECUE
1 lb. ground beef
1/4 c. chopped onion
1 1/2 c. water
1/2 c. barbecue sauce

Mabel Krahn

SAUERKRAUT CASSEROLE

•

Marie Van Alstine

PORK CHOP-KRAUT DlliNER
4 pork chops
1/2 tsp. salt
Dash pepper
1 (1 lb. ) can sauerkraut

1 small onion, chopped
1/4 c. brown sugar
1 medium apple, sliced
, 1 tsp. caraway seed

Trim fat from chops. Heat fat in skillet. When you have
about 2 tablespoons melted fat, remove trimmings, Brown
chops, season with salt and pepper. Remove chops from pan.
Place remaining ingredients in skillet and toss together well.
Season with salt, top with chops. Cover and cook over low heat
1 hour, or until meat is tender. Makes 4 servings.

-45-

Salem, Wi.

Jewell Lattner

BEEF TAGLIARINI
BAKED CHOP SUEY

Mabel Tuttle

2 lb. beef and pork, cut

1 bunch celery, cut into
-piec€l& -- ---------- -5 onions, chopped

into smaJl_Q_ie(;e$_

Brown meat, then brown the 2 vegetables a little.
roaster, mix:
1 1/2 c. raw rice
2 cans mushroom soup
2 cans chicken rice soup

In a

2 Tbsp. chop suey sauce or

more if you like
Salt and pepper (optional)

Add 1 to 2 quarts water and meat and vegetables.
hours.

Bake 3

1/2 c. sliced ripe olives
1/4 c. olive juic51_ __ __
1/ZTh.-mectium- noodles
1 (No. 2) can tomatoes
1 can whole kernel corn
Salt and pepper to taste

1 lb. ground beef
2 Tbsp. olive oil

- -1/Zlo-:-gratooSfiarpCheddar cheese
1 small onion, minced
1 clove garlic, minced
1 green pe('}Per, chepped

Brown meat in olive oil. Combine meat with vegetables,
olives and juice, and uncooked noodles. Stir in 1/2 of the
cheese and put all into a greased casserole. Sprinkle remaining cheese over top. Bake 45 to 60 minutes in 350 o oven.
Yummy good.
Louise Paasch

RICE MEAT BALLS

VEAL CUTLET

Sue Jones

2 1/2 lb. veal steak
1/2 c. flour
1 tsp. salt
1/2 tsp. pepper
2 beaten eggs

3/4 c. dry bread
1/4 lb. butter (1 stick)
3 Tbsp. lemon juice
3 Tbsp. chopped parsley

Cut veal steak into 6 pieces. Pound to make thinner. Dip
veal into mixture of flour, salt, and pepper. Dip each piece
in beaten egg, then in bread crumbs. Melt half of butter in
large frying pan. Add veal. Cook over low heat until brown
(15 minutes). Remove veal from heat. Brown the rest in butter in frying pan. Add lemon juice, parsley, and stir. Pour
over veal and serve.
MUSHROOM SWISS STEAK

Sue Jones

2 lb. round steak
1 Tbsp. shortening
1 tsp. salt

1/4 tsp. pepper
6 slices onion
1 can mushroom soup

1/2 c. washed uncooked rice
1 lb. hamburger
1 medium size onion

1 egg
"
Salt and pepper

Mix thoroughly and form into balls. Drop into 1 quart hot,
seasoned tomato juice. Cook over low heat 1 hour and serve.
CRUNCHY PEANUT CHICKEN
1 broiler-fryer chicken
1/2 tsp. salt
1 egg
1
1 c. finely chopped dry peanuts ..

Sue Jones
1/4 c. flour
1/8 tsp. pepper
2 Tbsp. milk
1/4 c. meltf!d butter

Coat chicken with combined flour and seasonings. Dip i~
combined egg and milk mixture. Coat skin side with peanuts.
Place chicken in buttered baking pan. Drizzle with butter.
Bake in preheated 375° oven for 1 hour or until tender. Makes 4
servings.

Pound steak with meat hammer or edge of heavy saucer;
cut into serving pieces. Heat shortening and brown in skillet
on both sides. Season with salt and pepper. Arrange in baking
dish; top each piece of meat with onion slice. Spoon mushroom
soup over meat. Cover and bake in 350° oven for 1 hour, or
. until meat is tender. Yield: 6 s<:rvings.

-47-46-

Salem .. Wi.

Salem, Wi.

Darla Naedler

PENNYWISE STEAK
CHICKEN IN WINE SAUCE
1/4 c. flour
4 pLaces_frying_chicken_ .

----

Mix flour and salt and roll chicken pieces. Melt
in skitlet over medium heat. Cook chicken until browned, turn...
ing frequently with tongs. When piece~:;tre_l:>.rowned, J..r?_!ls!e:r. .
to small oven-proof casserole. In small saucepan, heat 2
tablespoons butter. Add:
1 small clove garlic, minced

1/4 tsp. each salt and
pepper

1/4 tsp. thyme
1 Tbsp. minced onion
1/4c. whitewine

Bring to boil. Pour over chicken and bake in preheated
oven at 350° for 1 hour.
HAMBURGER ROLL-MEAT LOAF
1 1/2 lb. hamburger
1 small pkg. Stovetop
dressing

Myrtle A. Lourine

1 (4 oz.) can mushrooms,

drained
1 c. grated Cheddar or
American cheese

Make dressing according to package directions. Put a thin
layer of hamburger ori bottom of loaf pan. Then put a ~hin
layer of dressing, next a layer of mushrooms, and then cheese.
Continue layers until all ingredients are used. Bake in 350o
oven for about J hour.
Anne Jones

FIVE HOUR STEW

1 Tbsp. sugar
3 Tbsp. Minute tapioca
1 slice bread, diced

2 lb. stew meat
3 medium potatoes
1 c. tomatoes

1/2 tsp. pepper
1 tsp. chopped onion
1 tsp;-union-jutcu-- --

1/2 c. fine bread crumbs
3/4 c. milk
- --1 1/-2-lb-;-hamburger1/2 tsp. salt

Combine crumbs and milk. Combine hamburger, salt,
onion, onion juice, and crumb mixture; and mix well.
Shape meat in form of a steak, pressing firmly together. Spread
surfaces with vegetable shortening
Place steak on rack under
broiler. Broil until brown (5 to 10 minutes). Turn and brown
on other side. (May also be baked in 350 o oven for 45 minutes. )
Serves 6.
11-epper~

PIROG HI

Carol J. Bank
1/2 tsp. leaf savory
2 carrots, sliced (1 c.)
2 c. cabbage, chopped
1 c. hot water
1 tsp. salt
1/4 tsp. pepper

1 pkg. pie crust mix
2 Tbsp. butter
1/2 c. onion, chopped
1 lb. ground chuck
1 envelope instant brown
gravy mix
2 Tbsp. parsley, chopped

Prepare pie crust mix, following label directions. Chill 30
minutes. Meanwhile, saute onion, carrots, and cabbage in hot
butter in large skillet, stirring often, until tender and slightly
browned (about 15 minutes). Remove to large bowl. In same
skillet, saute meat over high heat, stirring constantly, until it
loses its pink color. Lower heat and stir in water; cook and
stir to loosen browned bits in pan. Stir in gravy mix, parsley,
salt, savory, and pepper. Cover; simmer 5 minutes; add to
vegetables. Roll out pastry as for two-crust pie, fill with meat
and vegetables. Make a few slits in top for steam to escape.
Bake at 400° for 30 minutes or until golden brown. (Use 9-inch
pie pan.)

Seasonings
1 c. water

1/2 c. celery
6 carrots
1 large onion

Put meat (raw, not browned), vegetables, etc., in pot. Put
diced bread on top. Cover. Bake in oven at 300o for 4 or 5
hours. This is nice when you are going to be home late for
dinner. You could bake it 6 hours at 275°.

-48-

·Salem, Wi.

-49-

Salem, WL

Mrs. George Jenkins
1 lb. beef sirloin
1 medium onion, sliced
1 (10 1/2 oz.) can cream of

mushroom soup
oz. fc an-mushrooms,
undrained

2 tsp. Worcestershire sauce
1 Tbsp. shortening
1 clove garlic, minced

--- -- 'l-

l-(3

c;

s-our-c-r•ea~

- -------

2 Tbsp. ketchup

C~t meat in~o 1/4- inch strips. __Brown-i~±-hetshortening;
add onwns and garlic. Cook until crisp tender. Combine remaining ingredients. Add to meat. Heat thoroughly. Do not
boil. Serve over rice or noodles. (Makes 4 servings.)

CHICKEN LOAF WITH
MUSHROOM SAUCE

Mary Patrick

Meat from 1 chicken
2 c. day-old bread
1 c. cooked rice
1 tsp. salt

2 Tbsp. canned pimento
3 c. chicken stock
4 welt-beaten eggs

Stew a 4-pound chicken.

Barely cover with water.

1 1/2 tsp. salt
1 carrot
1 small onion

Add:

1 whole clove
2 whole black peppers
Several celery leaves

Simmer until tender, 2 to 3 hours. Remove meat from
bones and dice.
Add above ingredients to chicken meat. Pour into oiled
loaf pans. Place pans in pan with 1 inch of hot water surrounding loaf pan. Bake in slow oven (325 o) for 1 hour. Serve with:
Mushroom Sauce: 1\felt 1/4 cup butter. · Add 1 cup sliced
fresh or canned mushrooms. Simmer 5 minutes, add 1/4 cup
flour, and blend. Gradually add 2 cups chicken stock. Cook
until smooth and thick, stirring constantly. Add:
1/4 c. top milk or half
and half
1/8 tsp. paprika
Season to taste.
people.

1/2 Tbsp. chopped parsley
1/2 tsp. lemon juice
(The lemon is important.) Serves 8 to 10

-50-

Salem, Wi.

FNE SPICE BEEF 'N RICE
1 lb. ground beef
1 Tbsp. olive oil
---·· :3/4 e.-oni-en-,- -fine-ly--·-- -chopped
1/2 tsp. salt
Dash pepper
1[8J;§J:l,_ garlic powder
1/8 tsp. ground thyme

Carol J. Bank
1/8 tsp. oregano
1/2 small bay leaf
_
rcan cream-of mushroom
soup
1 (16 oz. ) can tomatoes
1 c. Minute rice
2 o±>-& slices Amer-ican cheese,
cut in 1/2-inch strips
Sliced stuffed olives

Brown meat in oil, add onion, and cook until tender. st.ir in
seasonings, soup, tomatoes, and Minute rice. Bring to b01_l,
reduce heat. Simmer 5 minutes, stirring occasionally, whtle
Minute rice fluffs with flavor. Spoon into 1 1/2-quart baking
dish. Crisscross cheese over top. Broil until cheese is melted.
Garnish with olives. Serves 6.
BAVARIAN CASSEROLE
1 lb. ground beef
1 medium onion
1 (16 oz.) candrained

sauerkraut
1 can tomato soup

"'
Marge
Kruzan
1/2 c. uncooked instant rice
1 1/2 Tbsp. brown sugar
1 tsp. salt
1 tsp. caraway seed
1 c. water

Brown beef and onion in pan, stirring frequently. ·Stir in
the other ingredients. Bake at 350o for 45 minutes.
BEEF BAKE CASSEROLE
2 c. uncooked corkscrew
macaroni
1 lb. ground beef
1 (10 1/2 oz.) can cream of
mushroom soup
1 (3 oz.) can O&C French
fried onions

Mrs. Frank Andrekus
1 (14 1/2 oz.) can whole
tomatoes
3/4 c. shredded Cheddar
cheese
Green pepper (optional)
3/4 tsp. seasoned salt

Cook macaroni as directed on package; drain. Brown
ground beef and drain off fat. Combine all ingredients except
French fried onions. Pour into a greased 2-quart casserole.
Cover and bake at 350 o for 30 minutes. Uncover; top with
French fried onions, and bake 5 minutes longer. Makes 4 to 6
servings.
-51Salem, Wi.

__..------

!i

l

BROCCOLI AND RICE CASSEROLE
1 c. cooked rice
1 c. chopped celery
1 ~. Ghepped-~emton -

Jewell Lattner

Susan Love
Smiths, Al.

COUNTRY CAPTAIN

2 pkg. frozen broccoli
1 can

cr~a_m_of_musht'oom- -soup
1 can cream of chicken soup
1 (8 oz.) jar Cheez Whiz

2 Tbsp. oleo

Sa!lte c__elery and Oil! on ifl oleo. Cook broccoli anarice- ac:..
cording to directions on box. Add soups to celery and onion,
then stir in broccoli and rice and Cheez Whiz. Bake in greased
casserole 30 to 45 minutes at 350°. Sprinkle with paprika.
BUDGET NOODLE SKILLET
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped green
pepper
1 Tbsp. salad oil
1 lb. ground beef
1 qt. water

Macel St. John
2 beef bouillon cubes
1 1/2 tsp. salt
1/2 tsp. garlic salt
1/8 tsp. pepper
8 oz. noodles
1 (4 oz.) can pimentos,
chopped

In large skillet, brown hamburger. Saute onion, celery,
and green pepper in oil until crisp. Remove and set aside.
Pour water with bouillon cubes and seasonings into skillet.
Bring to boil. Gradually add noodles. Simmer, covered, for
10 minutes, or w1til noodles are just tender. Stir frequently.
Stir in sauteed vegetables, meat, and pimentos. Heatto serving temperature, stir occasionally. Serve immediately. Makes
4 to 6 servings.

TAVERNBURGERS

Macel St. John

1 lb. hamburger
1 Tbsp. ketchup
1 Tbsp. mustard

Chopped onions
J can chicken gumbo soup

Brown hamburger with onion. Add rest of ingredients and
simmer 10 minutes. Serve on hamburger buns.

-52-

~ ----"!!!!"~'P""'""--- ---

:ct:riini-cl1icken
2 medium green peppers
1 onion
1 clove garlic
2 tsp. each oil and
margarine
1 tsp. curry powder

1 tsp. thyme

2 c. canned tomatoes
1 (4 oz. ) can mushrooms
1/4 l}J. to::tsted almonds
1/4 lb. raisins

Cooked rice

Brown chicken in oil and margarine mixture; turn into a
flat baking pan and keep warm in slow oven while making sauce.
Saute green pepper, onion, and garlic until light brown. Add
curry powder, thyme, salt and pepper to taste, tomatoes, and
mushrooms. Blend well, add raisins and almonds. Pour over
chicken. Turn oven to 350° and bake for about J hour. Serve
over cooked rice.
...
To toast almonds, spread on a cookie sheet and put in 250 o
oven for about 20 minutes, until lightly browned.
CHICKEN BAR-B-QUE SAUCE
(Makes enough for 3 broilers.)
l/2 c. Wesson oil
3/4 c. lemon juice or
cider vinegar
1/4 c. water

Harris Wheeler
3 Tbsp. sugar
1 1/2 Tbsp. salt
1 l/4 tsp. Tabasco sauce

Heat all ingredients until they 1boil; then keep hot. Worcestershire sauce or mustard may be" added if des ired. Grill:
brush chickens with sauce and lay, skin side up, approximately
12 inches from fire. Cook slowly l to l 1/4 hours, turning and
basting frequently. Oven: place chicken, skin side down, in a
shallow pan lined with foil. Place in 450° oven for 25 minutes.
Reduce heat to 325 o. Turn and baste frequently until done.

HAMBURG VEGETABLE CASSEROLE
1 1/2 lb. hamburger
.. -----_2_cans..mixedveg-eta9l.es
2 cans cream of celery soup

Donna Derby

1 onion, diced
4 ter fr raw potatoes, sticed
Salt and pepper

Fry hamburger and diced onion until brown. Add vegetables, includLngliquld, Salt and pepper to tas-~. Int.e a
casserole dish, put a layer of hamburger mixture, then a
layer of sliced potatoes. Repeat, ending with hamburger mixture. Pour celery soup over top. Bake 1 hour at 375 o.
BAKED OYSTERS
Mrs. Robert E. Fortier
(Recipes and reminiscences of New Orleans cookbook)
2 c. Italian bread crumbs

16 Tbsp. melted butter
1 pt. oysters
1/2 tsp. salt
1/4 tsp. black pepper

1/4 c. Parmesan cheese
Dash nutmeg
2 Tbsp. parsley (dehydrated)
1 c. cream of mushroom soup
1/2 c. sauterne wine

Combine bread crumbs and butter. Cover bottom of a 9inch pie plate with crumb mixture, reserving enough to sprinkle
on top. Lay oysters on top of crumb mixture in pie plate.
Combine seasonings and sprinkle over oysters. Mix soup and
wine and pour over oysters. Top with reserved crumb mixture
and sprinkle with Parmesan cheese. Bake at 350° for apout 50
minutes. Place under broiler to brown. Serves 6.

•·-·-·--.2
.

· .

PEPPER STEAK

Dixie Lee Muto

.T.bsp~.f.lmn·

2 Tbsp. butter (or sliortenfni;p
1 can Campbell's onion soup
1/2 c. catsup
1 large green pepper (or
more), cut into strips

1/4 tsp. salt
Pepper
1 1/2 lb. round steak,
3/4-inch thick

Combine flour,
hammer or edge of
ing. Add soup and
1 hour. Add green
Stir now and then.

seasonings; pound into meat with meat
saucer. Brown meat in butter or shortencatsup. Cover and cook over low heat for
pepper. Cook 20 minutes or until tender.

SHRIMP CREOLE

Mrs. Geraldine Moody

1/4 c. flour
1/4 c. bacon grease
2 c. chopped onions
1/2 c. chopped green
onions
2 cloves garlic, minced
1 c. chopped green
pepper
1 c. chopped celery, with
leaves
1 tsp. thyme
2 bay leaves

1/2 c. chopped par§.ley
2 c. cooked rice
3 tsp. salt

1/2 tsp. pepper
6 oz. tomato paste
1 (16 oz.) can tomatoes,
chopped (and liquid)
8 oz. tomato sauce
1 c. stock or water
4 lb. peeled raw shrimp
1 tsp. Tabasco sauce
1 Tbsp. lemon juice
!

SWEET AND SOUR MEAT BALLS
1 lb. grade A hamburger
meat
1/2 c. raw oatmeal
1 egg
1/2 c. flour
1/2 tsp. garlic salt

Mrs. Al Desatels

1 c. milk

2 Tbsp. Worcestershire
sauce
1 tsp. seasoned salt
1 pkg. sweet and sour sauce
mix

Mix all but sauce together and form balls, fry until done.
Add the sauce, follow directions on package.

In 4-quart Dutch oven, make a dark raux with flour and

bacon grease. Add onions, garlic, ··pepper, celery, thyme,
bay leaf, salt, pepper, and saute, uncovered, over medium
fire until onions are transparent and soft (about 30 minutes).
Add tomato paste and saute 3 minutes. Add tomatoes, tomato
sauce, and water. Simmer slowly, partially covered, for 1
hour, stirring occasionally. Add shrimp and cook until shrimp
are done (about 5 minutes). Add Tabasco sauce, parsley, and
lemon juice. Stir and cover; remove from heat. Serve over
rice.
This is best made the day before. Cool and refrigerate. It
. also freezes well.

SCALLOPED CHICKEN
2 1/2 c. finSJJy_~Qt-JJg .
chicken

Iva L. Coolbaugh
2 1/2 c. ric_h ch!_c~Qn g_rayy
i C. fine dry bread crumbs

Place into a greased 1 1/2-quart casserole dish. Layer
until all is used. Dot with butter. Bake at 350° for about 20
minutes. Serves approximately 6.
LAZY STROGANOFF
1 envelope onion soup
mix
1 can cream of celery soup

Susan Foulke
1/3 can water
1 1/2 lb. stew meat
1/2 c. sour cream

No need to brown meat. Simply mix all ingredients except
sour cream and bake, covered, at 275 o in oven for ~ t? 4 hours.
Flavor and tenderness depends on slow cooking. S~lr m 1/2
cup sour cream just before serving. Serve over rwe or
noodles.
TAMALE PIE
1 onion, chopped
1 lb. ground beef
1 c. tomato sauce
1 small can Mexicorn
Salt and pepper to taste

SPICY CORNED BEEF

Edna Jones
1 onion, cut in chunks
1 carrot, cut in chunks
1/3 c. packed brown sugar
1 Tbsp. prepared mustard
1/2 c. swe.et pickle brine

4 lb, e<rJ:'fteEl beef

Cold water
1 Tbsp. whole mixed pickling
spice
l rii:J celery, cut in chunks

Wash corned beef and put in large kettle. Cover with cold
water. Add pickling spice, celery, onion, and carrot. Bring
to boil. Cover, then simmer 4 hours or until tender. Cool in
broth. Place beef in shallow baking pan and score fat. Mix
brown sugar and mustard; spread on beef. Pour brine into pan.
Bake in 300 o oven for 1 hour, basting occasionally with drippings. Serve hot or cold. Makes 6 to 8 servings.
ZIPPY OVEN FRIED CHICKEN
3/4 c. pancake mix
1 Tbsp. instant minced
onion
1 tsp. salt

Mrs. Ge.,orge Jones
1/2 tsp. garlic powder
1 frying chicken, cut up
1/4 c. butter or margarine

carol J. Bank
Garlic salt or powder, if
desired
1 egg
1/2 c. milk
1 Tbsp. chili powder
3/8 c. yellow corn meal

Saute onion in a little oil until golden yellow. Remove from
pan and put in large mixing bowl. Brown groun~ beef unt~l ~11
the red look disappears. Add ground beef to omon and mLX m
other ingredients. Mix well and pour into greased casserole
(8 1/2 x 11 inches). Bake in slow oven (300° F.) for 1 hour or
until center is not soft.

Combine pancake mix, onion, salt, and garlic powder in
paper bag. Shake chicken pieces lightly in bag until well
coated. Place, skin side up, on rack in baking pan. Dot with
butter. Bake at 350° for 1 hour. Serves 4.
"SHEPHERD'S PIE"
Preheat oven to 375 o F.

Jane Smith
In skillet, saute until meat loses

its red color:

1 lb. ground beef
Drain off fat if necessary.
1 (8 oz. ) can tomato sauce
1/2 tsp. salt
1/4 tsp. black pepper

1 c. fresh or frozen onion
Stir in:
1/2 tsp. celery salt or
seasoned salt

Spoon into 1 1/2-quart shallow baking dish. Spread 3 cups
mashed potatoes on top. Sprinkle with 1 cup shredded Cheddar
cheese. Bake for 30 to 35 minutes, uncovered, or until cheese
is melted and casserole is bubbly. Serves 4 to 5.

HAMBURGER VEGETABLE
CASSEROLE

Patricia Kaphengst

BURGUNDY PORK CHOPS

- --.rto~o-center c rrt pork chops
1
1
1
1

lb. hamburger
small onion
can cream of celery soup
can Mandhandler's beef
vegetable- soup

2 cans golden cream of

:Br-GWn sh~, se-asen, add soup and wine. stir. Bring to a
boil, lower heat to 200 o in fry pan or oven. Cook or bake for
2 1/2 hours. Use sauce for gravy.

HAMBURGER CHOP SUEY
1 lb. ground beef or

2 lb. ground beef
2 onions, chopped
1 c. raw rice
2 cans cream of mushroom
soup

-

Jewell Lattner
2 cans cream of chicken ov... ,.............~,
2 cans Chinese vegetables
2 jars mushroom p.ieces,

drained
6 Tbsp. soy sauce
2 Tbsp. bead molasses

Melt butter in skillet. Add meat and oni~n and ~ook until
color Add rice and stir in other mgredtents. Turn
mea oses
. l
Bake 1 hour at 350 o. Stir and sprinkle
into large cassero e.
h
15 · tes
2 cans Chinese noodles over top. Bake anot er
mmu •
This serves 10 to 12 persons.

1 quartered chicken

1/4 lb. butter

leftovers
1 chopped onion
2 c. chopped celery
2 c. water
1/2 c. precooked rice

Eileen Zylstra
1 can cream of mushroom

soup
1 can cream of chicken soup

4 tsp. soy sauce
1 can chow mein noclClles

Brown beef and onion; add other ingredients except
noodles. Put into a greased casserole and top with noodles
Bake 1 1/2 hours at 325 o or 350 o.

t l

BARBECUE CHICKEN

2 soup cans bU.rgllndy wine
Salt and pepper to taste

mushroom soup

Brown the hamburger and pour grease off. Cook ?ream. Combt'ne all ingredients. Bake 45 mmutes at
ettes macarom.
350°.
BAKED CHOP SUEY

M. Joel Dedering

Melvin Dedering
1 Tbsp. lemon juice
1 tsp. Worcestershire sauce

Combine butter, lemon juice, an~ sauce .. Coat chicken
and place on grill. coat repeatedly whtle cookmg.

CHICKEN CASSEROLE
1 (8 oz.) pkg. egg noodles
1 (5 oz.) can boned chicken
1 can cream of mushroom

Amy Oldner
1 can mushroom pieces,
drained
1 /2 c. cream
1

soup
Cook noodles, drain, rinse. Add other ingredients and mix
well. Pour into well-buttered casserole dish. Bake at 350° for
30 minutes.
GROUND BEEF SOUP
1 lb. ground beef
10 c. water
1 c. diced celery
1 c. diced carrots
1 medium onion, diced

Susan Foulke
1/4 tsp. pepper
1 Tbsp. salt
3 Tbsp. tomatoes
1/2 c. rice

Place ground beef in water, bring to boil. Skim soup and
add vegetables. Cook 1 hour. Add rice and cook J/2 hour
- - . 1 - - - ..

S''lr.Y..!

ln.:t:U;J!Ll.."Y." ·

SCALLOPED
POTATO CASSEROLE

Jane Smith

LI.C>..LVl.DV.lHiER

1.

j!.

4 c. thinly sliced pared
potatoes
1/4c. __mi_n,e_erl onlon_ .
3 Tbsp. flour
1 tsp. salt

lb. hamburger, browned
1/2 tsp. pepper
1/4 -c~butter-- ~- - 2 1/2 c. hot milk
1

Heat oven to 350 o. Arrange QQt.atoes in f-our -layers i:n-2-Sprinkle the first 3 layers with 1 tablespoon
onion, 1 tablespoon flour, 1/4 teaspoon salt, dash of pepper,
and part of ground meat. Sprinkle last layer with remaining
onion, salt, and pepper; dot with butter. Pour hot milk over
potatoes and bake, covered, 30 minutes. Bake, uncovered, 60
to 70 minutes longer.
quart casserole.

2 tsp. garlic salt

2 (15 to 16 oz.) cans red

4 tsp. instant minced onions

_ heans-o:I'-k.idney-beans--Heat bacon drippings in skillet. Add beans and mash with
potato masher. Cook, stirring, until dry, then press beans
with back_ ofspo()nflgt. Brgym___. then flip_ over and 9-re-w-n.
--sprTnkle with shredded lettuce. Top with onion rings and
shredded cheese. Makes 6 servings.
Annalorraine Eckberg

CORN SOUFFLE
1 can cream style corn
1 Tbsp. flour

1/2 tsp. salt
3 eggs, beaten
1 c. milk

Tbsp. sugar

Emma Kaphengst

1 1/2 lb. ground beef
1 egg, slightly beaten
1 can Campbell's golden

Generous dash pepper
1/2 c. dry bread crumbs
1/4 c. chopped onions

mushroom soup

fork.

Mix ingredients in buttered casserole. Beat welt with
Bake 1 hour in 350° oven or until set.
"'

CORNED BEEF CASSEROLE

Mix thoroughly 1/4 cup of the soup with the rest of the
ingredients. Shape into 6 patties. Place in shallow pan or
baking dish. Bake at 350° for 30 minutes. Spoon off fat.
Mix remainder of can of soup with 1/3 cup water and pour
over patties. Bake 10 minutes or more, until done.
GERMAN SUMMER SAUSAGE

2
1
2
1

6 Tbsp. bacon drippings

2

SALISBURY STEAK BAKE

Mrs. George Jenkins

REFRIED BEANS

lb. ground chuck
c. cool water
Tbsp. quick salt
1/2 tsp. liquid smoke

1 can chicken soup
1 c. milk

1/2 c. onion

Cook noodles and drain. Mix with rest of ingredients except cheese. Sprinkle with grated cheese and buttered crumbs.
Bake at 350 o for 35 minutes.

Mrs. Al Desatels
1/2 tsp. onion salt
1/2 tsp. garlic salt
1 tsp. mustard seed

Mix, shape, and roll in heavy foil. Roll tightly. Poke
holes in foil with ice pick. Place on rack with pan underneath
to catch drippings. Bake at 325 o for 1 1/2 hours. Leave on
rack to cool, and drain. Refrigerate for 25 hours before
slicing.

-60-

1 (8 oz.) pkg. noodles
1 can corned beef
1/4 lb. grated cheese

Eleanor Imrie

Salem, Wi.

HAMBURGER HOT DISH

Eleanor Imrie

1 lb. hamburger
1 can mushroom soup
1/2 c. raw rice

2 c. chopped onion
1 can chicken rice soup

Brown meat, drain off fat, then add onion and rest of lngredients. Put into greased casserole. Top with buttered
crumbs. Bake at 350° for 45 minutes.

Salem, Wi.

-61-

f
LP

MEAT HOT DISH
1 lb. hamburger
2 c. celery
rc-:-wafer
1/2 tsp. chili powder
3/4 can chow mein noodles

1 onion
_Lcan_c_ream_of_mushl'eem--soup
1 can tomato soup
1/2 tsp. salt
l can mushrooms

Brown meat, onion, and celery; then add the mushroom
soup, water, the tomato soup, the chili powder, and salt.
Simmer for half hour. Add 3/4 can chow mein noodles, the
mushrooms. Sprinkle rest of noodles on top or bake with all
noodles. Bake at 350° for 45 minutes.
SAUERBRATEN

Gladyce Barnett

1 1/2 lb. round steak, cut
in 1 1/2-inch cubes and
sauteed
1 pkg. brown gravy mix
2 c. water
2 Tbsp. dry onion
1 Tbs p. brown sugar

4 Tbsp. vinegar
1/2 tsp. ginger
1 bay leaf
Dash Tabasco sauce
Pepper to taste
1/2 tsp. salt

Cindy Wheeler

PORK CHOPS WITH AMBER RICE

Eleanor Imrie
···--·~a.-----·-

1 can chicken and rice soup
Balt -- -- ·
Pepper

6 chops, 3/4-inch thick
1-1/3- c.· -MinuteCPiCfr1 c. orange juice

Brown chops in pan. Season with salt and pepper. Place
rice in a 12xJOx2-Lqch ])~king dish. Po!lr juice over rLce. Arrange-clwp~-on rice. Pour chicken and rice soup over all.
Cover with foil and bake at 350° for 45 minutes.
Kathryn Comstock

QUICHE LORRAINE

1 c. milk
1/4 tsp. salt
Dash nutmeg
6 eggs, beaten

1 lb. bacon
1 (9-inch) pastry shell
10 oz. Swiss cheese,
shredded

Fry bacon until crisp; drain. Crumble, saving"3 tablespoons for trim. Put rest of bacon in pie shell with cheese on
top. Mix rest of ingredients and pour over bacon and cheese.
Sprinkle 3 tablespoons bacon on top. Bake at 325° for 45 minutes or until almost set in center. Cool 15 minutes before
serving. Makes 6 servings.

Bake at 350° for 2 to 3 hours.
Gail Derby

POLYNESIAN CHICKEN
SWEET SOUR CHICKEN

Peggy Stahl
Antioch, ll.

1 (8 oz. ) bottle dark red
Russian dressing (use
half)

1 jar apricot preserves
(use 5 oz.)
1 pkg. onion soup mix

Mix top ingredients together, add little water. Cut up 1
fryer; place in casserole with above liquid ingredients. Bake,
uncovered, in 325° oven for about 1 hour and 15 minutes. Serve
with rice.
.

~62-

Salem, Wi.

1 can unsweetened pineapple
chunks

1 chicken, cut up
1 pkg. brown gravy mix

Cook in skillet the chicken and·'['lineapple, including liquid.
Cook for about 45 minutes over low heat. Prepare gravy according to directions on package and pour over chicken and
pineapple. Cook for about 15 to 20 minutes longer.
CORNED BEEF CASSEROLE

Sharon Pedersen

1/4 c. onion, chopped
1 (8 oz.) pkg. noodles
1/4 lb. cheese, diced
1 c. corned beef
Salt (to taste)
1 c. cream of chicken soup
2 c. buttered bread crumbs
1 c. milk
Cook noodles and drain. Pour into buttered casserole. Mix
and add other ingredients. Bake for 30 minutes at 350 o. Top
with buttered bread crumbs and brown under broiler.

-63-

Salem, Wi.

SWEDISH MEAT BALLS

Annalorraine Eckberg

1 1/2 lb. ground chuck
2 slices dry white bread
3/4 c_~_:water ...
1 medium onion, finely
chopped

1 egg
1 tsp. salt
1/4-tsp-:- pe(Yper 2 Tbsp. butter
2 Tbsp. water

6 to 8 lean pork chops_,_

T-Tnch thick ---- -

Sue Gemmell

1/2 lb. Italian sausage
(bulk or out of casing)
1 lb. ground beef
2 tsp. A. 1. sauce
2 medium cans stewed
tomatoes

can tomato paste
1 pkg. frozen Italian cut

green beans
2 cans whole potatoes
1 tsp. salt
1 tsp. oregano

Shape and brown sausage and hamburger. Do not flour.
Pour off fat, brush with A. 1. sauce. Pour tomatoes and tomato
paste over meat. Add beans and potatoes. Sprinkle salt and
oregano over all. Simmer 20 minutes. Serves 8.
RICE SUPREME

Mrs. Vernon Stockwell

2 Tbsp. butter

1 c. tomatoes
1 c. cubed ham

2 Tbsp. chopped onion

2 c. boiled rice
Mix and pour into buttered baking dish.
butter. Bake at 350° about 45 minutes.

-64-

11L2 tsQ,

_

Dot top with

Salem, WL

_dxy mustard___

_

1/2 tsp. garlic powder
2 Tbsp. oil
1 can chicken and rice soup

1/2 c. flour
1 Tbsp. salt

Soak dry bread. in 3/4 cw water. Add egg anti mix with
fork until well blended. Saute onion until transparent and add
to above. Add salt, pepper, and ground meat. Shape into meat
balls. Melt butter in frying pan. Add meat balls and brown
well, allowing 20 minutes for browning. Add 2 tablespoons
water. Cover tightly and cook over Low heat until done. Yield:
36 meat balls.

ITALIAN DINNER STEW

Sharon Pedersen

"CHICKEN LICKIN' GOOD"
PORK CHOPS

Dredge pork chops in mixture of flour, salt, dry mustard,
and garlic powder. Brown in oil in large skillet. Place
browned pork chops in small cake pan. Add and cover chops
with soup. Bake in 325 o oven.
Helen Briggs

TURKEY NOODLE BAKE

Blend 1 I/2 cups milk into 1 (1 0 1/2 ounce) can cream of
mushroom soup. Stir in 3 beaten eggs. Add:
3 oz. (about 2 c. ) fine
noodles, cooked and drained
2 c. cubed cooked turkey
1 c. soft bread crumbs
(1 1/2 slices)

4 oz. sharp Amedcan
cheese, shredded (1 c.)

1/4 c. chopped green pepper
1/4 c. butter, melted
2 Tbsp. chopped pimento

Turn into 12 x 7 1/2 x 2-inch baking dish. Bake at 350°
for 30 to40 minutes, or until knife comes out clean.
Louise Paasch

BUSY DAY CASSEROLE
2 Tbsp. fat

1/2 c. washed rice
3 c. hot water
1 can tomato soup
1 lb. ground beef

L1/2 c. diced celery
1/4 diced onion
Salt to taste

Place the uncooked rice with the hot water and tomato soup
in a large baking dish. Brown the ground beef in hot fat, add
celery and onion, and brown slightly. Mix all together and bake
in slow oven for 1 1/2 to 2 hours. A few minutes before serving,
the cover may be removed and the top covered with thinly sliced
American cheese.

-65.-

Salem_ WL

Louise Paasch

"CALL IT WHAT YOU LIKE"

3/4 c. corn
Salt and pepper
Celery and green pepper, if
desired-

3/4 lb. hamburger
1 can tomato soup
1 medium onion
1/4 lb. noodles

Brown onion and hamburger. Add to cooked noodles,
soup, and corn. Top with bread crumbs, if desired. Bake in
moderate oven 1/2 to 3/4 hour.
CHICKEN CASSEROLE

Gladyce Barnett

1 cut-up cooked chicken
1 tsp. salt
1/2 tsp. leaf tarragon
1/2 tsp. thyme
1/2 tsp. paprika
1 Tbsp. onion

1 can mixed vegetables
1 can cream of celery soup
1/2 chicken bouillon cube
1 c. cooked spiral macaroni

Stuffed olives,sliced, as
desired
Corn flake crumbs over top

Bake 45 minutes in preheated 350 o oven.
Annalorraine Eckberg

CHICKEN RICE CASSEROLE
1 c. rice (not precooked)
1/3 c. melted butter or

margarine
1/4 c. French dressing (use
less if you like)
1/2 pkg. shaved almonds
(optional)

1/2 c. milk (more if needed)
1 pkg. shaved Mozzarella

Annalorraine Eckberg
2 slices bacon

chopped onion
1 lb. ground beef

1/2
-1

1/2 c. chopped green pepper

(optional)
J/4_c. el1_U_I sauc_a_
1 tsp. salt
4 oz. (3 c.) medium noodles

C;

1-arg;ecan~o-matoe-s,

·cutup

In large skillet, cook bacon until crisp; remove and drain
on paper tow~l. G::ruml3le and set aside. Add onion to b·a
d · ·
· k'll
con
rLpfmgs ~n s t\ ~t; cook until tender but not brown. Stir in
m~~, coo un L rowned. Stir in tomatoes, green pepper,
chLlL sauce, salt, and a dash of pepper; add the uncooked
n?odles. Cook, covered, over low heat for 30 minutes
t· _
rmg frequently.
• s lr

CHOP SUEY CASSEROLE

Mrs. Vernon Stockwell

1 1/2 to 2 lb. ground beef,

1 can cream of mushroom

browned
1 c. chopped onion
2 c. chopped celery
1 can cream of chicken soup

soup

.,

1 can chop suey vegetables
3 c. cooked rice

Chow mein noodles

. Cook ground beef, onions, and celery, covered, about 10
Add soups and vegetables. Put rice in bottom of
9x13-mch pan. Cover with meat mixture and sprinkle with
noodles. Bake 1/2 hour at 350°.
mmut~s.

or Velveeta cheese
3 cans (1 each) cream of

chicken, cream of celery,
cream of mushroom soup

Grease 8x13-inch pan with butter. Put in raw rice. Mix
soups, milk, dressing, melted butter. Pour some of liquid
over rice. Put chicken on top, add rest of liquid. Sprinkle
almonds and cheese over top. Bake in 275° oven for 2 hours
and 15 minutes. You can use 3 or 4 chicken breasts, removing
skin. Serves 6.

-66-

Salem, Wi.

A. B. C.

MEAT LOAF

Louise Paasch
I.

1 pkg. Wyler's onion soup mix
3 slices bread, torn into
small pieces

,11/2 lb. ground beef
1 c. milk

1 egg
Dash pepper

C~mbine all ingredients. Mix thoroughly. Shape into loaf
Place m shallow baking pan. Spread top with 1/4 cu ket h
·
Bake at 350° for about 1 1/4 hours.
·
P
c up.

-67-

Salem, Wi.

ir-

JOHN BEN GETTY

Louise Paasch

3/4 lb. ground beef
3/4 lb. ground pork

7 oz. pkg. noodles
3 canned pimentos

2 m_~d_iUUlQUlQUS_

1-caapeaB-~-------~-

1 green pepper

1 can tomato soup
1 can mushroom soup

Salt to taste
3 Tbsp. butter

1 c. uncooked rice
1 c. whole kernel corn
-- - salt ana pepp-er
1 large (28 oz.) can
tomatoes

-~--

--

JOHNNY MARSETTI

Mrs. Vernon Stockwell
1/2 c. onion, chopped fine
1/2 c. greea-peppel', chopped
fine
1 lb. ground beef, uncooked
4 strips bacon, cut in halves

Grated cheese

Melt butter in heavy pan, then -stir in meat, onions, and
peppers. Sear until brown. Cook noodles, then mix all ingredients except cheese. Turn into large greased baking dish.
Bake in 350 o oven for 1 hour. Remove from oven, add grated
cheese, return to oven, and brown. Serves 8 people.

~----~-------JI:-'-H:tt:-e:-rlc-ee-i:n

bottom of 2-quart baking dish. Pour corn (if
canned, drain) over rice. Sprinkle with salt and pepper Add
layer of tomatoes, reserving liquid. Place onions and green
peppers over tomato layer. Scatter ground beef over onion,
green pepper layer. Sprinkle with salt and pepper. Pour tomato
liquid over all. Cover meat with bacon strips. Cover dish
tightly and bake for 1 hour at 350 o. Uncover and bake for about
30 minutes longer. Serves 4 to 6.

Louise Paasch

1/2 lb. ground beef
1/2 lb. ground pork
1 Tbsp. fat
1 can tomatoes
1 can corn

1 can water
1 can tomato soup
1 onion
1 small pkg. noodles
Salt and pepper to taste

Cook medium sized noodles for 10 minutes. Fry meat and
cut up onion in 1 tablespoon fat until nearly done. Mix all ingredients, pour into greased casserole, and bake in slow oven
for nearly 2 hours.
Louise Paasch

CHOP SUEY
I!

SEVEN LAYER CASSEROLE

1 can bean sprouts or chop
suey vegetables or both
Salt and pepper to taste
3 Tbsp. chop suey sauce,
brown gravy sauce, or bead
molasses for brown color

1 lb. pork
1 lb. veal or beef
1 bunch celery (at least
3 c.), cut up
At least 2 c. onions
Mushrooms (optional)

Dice meat and brown. When nicely browned, add celery
and onions, salt, pepper, brown gravy sauce or bead molasses
and chop suey sauce, and cook slowly until done (about 2 hours).
When nearly done, add bean sprouts and mushrooms. When
done, thicken slightly with flour. Serve over cooked rice. Add
more chop suey sauce, if d~sired.

-68-

_Salem, Wi.

CHICK EN STRADA

Gladyce Barnett
§'

First Layer: 1 (8 ounce) package herb dressing, made according to directions on package. (Catherine Brownberry seems
to have the best flavor.) Second Layer: 3/4 cup cooked chicken,
in good-sized pieces. Third Layer: White Sauce as follows:
1/2 c. butter or margarine
1/2 c. flour

4 c. broth

Cook until thickened. Add to white sauce, 6 slightly-beaten
eggs, as you do when making custard. Pour this over dressing
and chicken. Bake 45 minutes in 325° oven or until custard is
set. Over each serving, pour mushroom soup that has been
heated with milk.

SPAGHETTI WITH

BACON SAUCE

6 or 8 slices bacon
1/4 c. minced onion
3 Tbsp. flour
2 c. tomatoes
1 clove garlic (if desired)
Grated American cheese

Mrs. Vernon Stockwell

1 Tbsp. vinegar
1 tsp. sugar
2 Tbsp. minced parsley
Salt and pepper
Cayenne pepper or paprika
1 pkg. spaghetti (small)

Chop and fry bacon. Remove bacon and leave about 5 tablespooaB bacon fat. Cook onion slowly, then blend in flour. Add
tomatoes and stir until thickened. Add vinegar, sugar, parsley,
salt, pepper, cayenne pepper or paprika. If desired, drop in
_(:!Q_

SPAGHETTI WITH BACON SAUCE (Continued)

HOMEMADE SAUSAGE

Marge Kruzan

section of garlic. Cook slowly, then remove. Cook spaghetti
and spread on platter. Cover with sauce. Sprinkle with the
choppedbacmn,--taea g-rated cheese-- and paprtk--:r;- -- --- - ------

5 lb. ground chuck
___ 2__lL2_is_p._s.moked.salL------5 tsp. Morton's Tender
Quick salt

CHICKEN ROBIN HOOD

Mix all together and cove I'. Store_in ~efrige_rator. .Each
- Llay for 3 days~ taKe-out and mix (with hands) and return to refrigerator. On the 4th day, form into 3 large rolls. Bake on
a cookie sheet for 8 hours or longer. Bake at 150 o. Store in
refrigerator.

Sharon Podolski

1 (2 to 3 lb. ) fryer, cut up
1 large onion, sliced
1 tsp. salt
1/4 tsp. pepper
3 c. cooked rice

1 can peas and carrots,
drained
2 Tbsp. ketchup and enough
water to measure 1 c.
2 cloves garlic, minced

Brown the chicken on both sides. Salt and pepper and
sprinkle with onion slices and garlic. Simmer for about 30
minutes. Add the peas and carrots and top with the cooked
rice. Pour the ketchup with water on top of the rice. Cover
and simmer for about 15 to 20 minutes more. Serve with
salad and rolls.
Grace Merrill

SHORT CUT LASAGNA
2 Tbsp. sugar

1 to 1 1/2 lb. ground beef
1 Tbsp. salad oil
1 (No. 2 size) can
tomatoes (3 1/2 c.)
1 (8 oz. ) can tomato sauce
1 (1 1/2 oz. ) envelope
spaghetti sauce mix
2 (12 oz. each) cans mixed
vegetable or tomato juice

1 (1 lb. ) pkg. lasagne
noodles, uncooked
1 (12 oz.) pkg. cottage
cheese
1 (8 oz.) pkg. Mozzarella
cheese, sliced
1 (2 oz. ) container grated
Romano cheese

To prepare: Heat salad oil in skillet. Cook meat. Add
tomatoes, tomato sauce, spaghetti sauce mix, vegetable or
tomato juice, and sugar. Bring to boil and simmer 10 minutes.
Grease 13x8x2-inch loaf pan. Cover bottom wlth noodle strips.
Spoon 1/3 meat sauce and cottage cheese and 1/3 Mozzarella
cheese. Repeat 3 layers. Sprinkle with Romano cheese.
Cover with Reynolds aluminum foil. Bake at 350° for 1 hour.

-70-

Salem, Wi.

2 1/2 tsp. mustard seed
-- 2--1/-2 tsp.-- eoarse-ground-pepper
2 1/2 tsp. garlic salt

NOODLE CASSEROLE
FOR LARGE CROWD

Mabel Krahn

15 lb. hamburger

1/2 gal. mushroom soup

2 1/2lb. sharp cheese

6 (12 oz.) bags wide width

1/2 gaL milk

noodles
15 onions

•·

Cook noodles. Fry hamburger. Add onions. Mix with
cheese, milk, mushrooms. Pour over noodles and hamburger.
Pour into large casserole. Bake in 375 o oven for 45 minutes,
covered. Remove from oven, put on cut stuffed olives, and
spread with Chinese noodles. Bake, uncovered, for 15 minutes.
Very good.

CHICKEN DINNER IN FOIL
3/4 c. uncooked regular rice
1 cut-up chicken
1/2 tsp. salt
1 (6 or 8 oz. ) can
mushrooms
2 medium zucchini, sliced
1 green pepper, cut in strips

Joan Eineke
-··J medium onion, sliced thin
1 (15 oz.) can tomato sauce
1/2 tsp. dried leaf oregano
1/2 tsp. basil
1/2 tsp. hot pepper sauce
Grated Parmesan cheese

First put rice in pan, then salted chicken. Drain mushrooms and reserve 1/4 cup liquid. Put mushrooms, zucchini,
green pepper, and onion in. Mix together tomato sauce, 1/4
cup mushroom liquid, hot pepper sauce, oregano, and basil.
Spoon over. Cover with foil. Bake at 375° for 1 hour. Before
serving, sprinkle with Parmesan cheese.

CHICKEN OR TURKEY QUICKIE

Mrs. Glen Bush

1 can chicken rice soup
1· can crea-m ofcnickeii

1 small can condensed milk
1 small cari-mushrooins

soup
2 c. cut-up chicken or turkey
(more if desired)

1 small jar pimento
1 can chow mein noodles

Mix and put into casserole.
Bake 1 hour at 350 o.

Top with crushed potato chips.

** EXTRA RECIPES **

BREAD, ROLLS, PASTRY
COOKING SUGGESTIONS

-To

tgastc-eeeefluHm cakes; porirr pie- pan
Stir often from edges, to brown evenly.

and

placeTn-mocierate-ove~:

Flour should be sifted once before measuring. Fill_!h!l_Q_l!p withouLpacldng.-

... * * * *
Do not grease the sides of cake pans, grease only the bottoms.

*****
When beating egg whites do not tap beater on bowl of egg whites. The
jarring of beater will cause the whites to lose a great deal of their fluffiness. The beater should be tapped on the hand to clear off the whites.

*****
Rub the bottom of the soup cup with a sliced whole garlic to accent the
flavor of Navy Bean Soup.

2 eggs, separated
1/2 c. shortening
___ Lc. _SUgar_
1 tsp. vanma

1 c. milk
2 c. flour
1 tBJ3. · ·ba*ing pe>wder
1 tsp. salt

Topping-- Mix until crumbly:
2 Tbsp. butter
2 Tbsp. brown sugar

2 Tbsp. flour
1 tsp. cinnamon

Beat egg whites to peak and set aside. In a big bowl, add
shortening, sugar, egg yolks, and vanilla and beat until fluffy.
Add dry ingredients alternately with milk. Fold in egg whites.
Sprinkle with topping. Bake in 13x10x2-inch pan. ;Bake in 350°
oven for 30 minutes.

*****
Eggs should be at least three days old before using in cakes.

SLOW OVEN . . . . . . . .
MODERATE OVEN ....
HOT OVEN . . . . . . . . .
VERY HOT OVEN ....

250
350
400
450

to
to
to
to

325
375
450
500

degrees
degrees
degrees
degrees

*****
When making cake icing or candy consisting of milk or cream and sugar,
add one teaspoon of ordinary table syrup for each cup of sugar used. Boil
in the usual way. Your finished product will be much smoother and not so
apt to become sugary.

PRESERVED CHILDREN
Take 1 large field, half a dozen children, 2 or 3 small dogs, a pinch of
brook and some pebbles. Mix the children and dogs well together; put
them on the field, stirring constantly. Pour the brook over the pebbles;
sprinkle the field with flowers; spread over all a deep blue sky and bake in
the sun. When brown, set away.to cool in the bathtub.

GERMAN COFFEE CAKE
3 eggs

1 1/2 c. sugar
2 c. flour
1 c. margarine
1/2 tsp. salt

Helen Andrekus
1 tsp. vanilla
Confectioners sugar
1 can cherry, apple,
blueberry, or peach pie
filling

Beat eggs until thick and f:r;-othy; beat in sugar and marga;..
rine until smooth. Stir in flour, salt, and vanilla. Spread 1/2
of batter in greased a:nd floured 9xl2-inch pan. Spread pie
filling over batter. Dot with remaining batter. Bake at 350°
for 45 minutes. Dust with confectioners sugar or mix confectioners sugar and a little milk and dri!"zle over warm cake,
FAVORITE COFFEE CAKE
1 Duncan Hines yellow cake
mix

1 pkg. vanilla instant pudding
1/2 c. Crisco oil

Harriet Kaphengst
4 eggs
1 c. water
1/2 c. nuts
1/2 c. raisins

Mix all ingredients except nuts and raisins. Mix well.
Add nuts and raisins to mixed batter. Pour into a well-greased

u(

FAVORITE COFFEE CAKE (Continued)
Bundt pan.

COCONUT MACAROON PIE

Bake at 375° for 40 to 45 minutes.

1/4 tsp. salt
3 eggs, separated
--ll/2c ...Jmgar_ .__

Glaze:
1 c. powdered sugar

3 Tbsp. lemon juice

Drizzle over top of warm cake.
CARROT NUT BREAD

Marge Kruzan

Cream:
1 c. sugar
3/4 c. oil

1
1
1
1

2 eggs

Blend in:
1/2 c. flour
tsp. baking soda
tsp. baking powder
tsp. cinnamon

1/4 tsp. salt
1 jar junior baby carrots

Nuts

Mix and pour into greasedloaf pan.
minutes.
FEBRUARY'S FAVORITE PIE

Bake at 375° for 45

Amy Oldner
2 eggs, beaten
1/4 c. melted butter
1/4 tsp. vanilla
1/2 c. flaked coconut

Pastry for single pie
1 can cherry pie filling
1/2 c. sugar
2 tsp. lemon juice

Fit pastry into 9-inch pan and form a high cri~ped e?ge.
Spoon in cherry pie filling into baked crust. Bake m 375 oven
for 30 minutes. Combine remaining ingredients and pour over
cherries. Return to oven and bake 20 to 25 minutes longer.
Serve with whipped topping.

-74-

Iva Coolbaugh

Salem, Wi.

1/4 c. milk
1 1/2 c. flaked coconut

2 Tbsp. butter (oleo)
1 tsp. lemon juice

_ .1/4 tsp .. almond extractor
vanilla

Add salt to egg yolks and beat untilthick and leJ'!lon _colored.
--------.-c.-.•-s-=ugar, f/2 cupa.ra tiine, beating well after each addition.
Add butter, lemon juice, and extract. Mix well. Add in milk,
coconut, and stiffly-beaten egg whites. Pour into 1mbaked pie
shell and bake about 50 minutes or until knife inserted comes
out clean. This is very sweet. Sugar can be cut to 1 cup.
EASY CHOCOLATE
OR LEMON PIE

Mrs. George Jones

1 c. sugar
3 Tbsp. cocoa
1 tsp. vanilla

1/2 stick butter
2 Tbsp. milk
"'
2 eggs

Melt butter and sugar together. Stir in cocoa and milk.
Add eggs and mix well. Stir in flavoring. Pour into unbaked
pie crust. Bake at 350° for 30 minutes. For variation, substitute juice and rind of 2 lemons in place of cocoa or 1/2 cup
coconut in place of cocoa or lemon.
FRESH STRAWBERRY PIE
1 (9-inch) baked pieshell
4 c. fresh strawberries
1 (3 oz.) pkg. strawberry

jello

Dorothea Firchow
1 1/2 c. water
... 3/4 c. sugar
2 Tbsp. cornstarch
Topping or cream to whip

Bake pie shell and set as ide to cool. Slice strawberries
and place in pie shell. Set aside. Combine water, sugar,
and cornstarch. Cook, stirring constantly, until it comes to a
boil. Continue to cook 2 minutes longer, until clear and thickened. Add the strawberry jello. Pour over the berries. Top
wlth whipped cream or topping when cool.

-75-

Salem, WL

tf
\

.~.r-.··.·
.I
..·..·· ..·.•. . ·.

·

.

·-·~-··-----

Inez Barthel

CUSTARD PIE
4 eggs
3/4- G-. -sUcg-ar
1/4 tsp. nutmeg

and let rise in warm place (85°) about 1 1/2 hours. Stir down.
Go ve-¥ anrl- ~et in-refrigerattn.· ov-ernight-or untitready ·to use.
Pour onto hog waffle iron. Bake until brown and crisp, 3 to 4
minutes. Makes 8 (7-inch) waffles.

1/4 tsp. salt
1 tS-f}o-vanHla-3 c. milk

Beat eggs with electric mixer until well blended (1/2 minute). Add sugar~ salt, and beat for 2 minutes. Adci_mil_k and
vanilla. Beat until just blended. Pour into pastry shell, sprinkle with nutmeg. Bake at 425° for 10 minutes. Lower heat to
350 o. Bake for 25 to 30 minutes more or until custard is firm.

OATMEAL PANCAKES
1 1/2 c. oatmeal
2 c. buttermilk
1/2 c. flour
2 eggs

Mrs. Peyton McLamb

2 Tbsp. flour

Dixie Muto
1/4 tsp. baking powder
3 c. cubed raw potatoes (not
necessary to peel)

Put eggs, onion, salt, flour, baking powder, and 1/2 cup
potatoes into blender. Cover and process 1 cycle at grate. Add
remaining potatoes and process 2 cycles at grind. Pour onto a
hot, well-greased griddle. Drain on paper towel.

RAISED WAFFLES
1/4 c. warm water
1 pkg. yeast
1 3/4 c. lukewarm milk,
scalded then cooled

Edna Jones

2 c. corn meal
1/2 tsp. salt
2 tsp. baking powder
1 1/2 c. buttermilk

1/4 tsp. soda
1/4 c. sugar
1 egg
1 tsp. diced onion (optional)

Mrs. Peyton McLamb
2 Tbsp. sugar
1 tsp. salt
3 eggs
1/4 c. oil

1 cake yeast, dissolved in
1/4 c. warm water
2 eggs, beaten
2 Tbsp. milk
1/2 tsp. salt

1
1
2
3
1

c. powdered sugar
Tbsp. sugar
1/2 c. sifted flour
sticks butter or margarine
can pastry filling (your
choice)

In small pan, mix together yeast and water with eggs,
sugar, and milk; set aside. Put flour in bowl with salt; cut in
2 sticks butter with fork until ~ell mixed. Combine with yeast
mixture and stir until workable'dough is formed. If it's too
sticky, work in more flour. Divide dough in 4 parts; roll out
each until very thin. Turn dough over; put on ungreased cookie
sheets. Mix remaining stick of butter with powdered sugar.
Beat well so that it will spread. Spread a layer of this on each
piece of dough. Top with a layer of your favorite pastry filling.
Fold dough over filling, first one side, then the other. Fold
over ends and pinch to keep filling from escaping. Let rise 1
hour. You won't notice much rising, but they really do rise.
Brush with a little milk and beaten egg and sprinkle with powdered sugar. Bake at 375° for 20 minutes or until brown. These
are good hot or cold and keep well in the freezer.

2 c. flour
In bowl, dissolve yeast in warm water. Add milk, sugar,
and salt. Beat in rest of ingredients with rotary beater. Cover
Salem. Wi.

Shape or drop with small

~abel Stoxen

DANISH KRINGLES

POTATO PANCAKES
2 eggs

HUSH PUPPIES

Mix all ingredients thoroughly.
spoon in deep hot fat.

1 tsp. salt
1 tsp. sugar
1 tsp. soda

Beat eggs in large bowl. Add oatmeal, buttermilk, and
stir. Add dry ingredients, stir. Fry on medium high heat.
Kids eat leftovers like cookies.

1 small onion

RAISED WAFFLES (Continued)

..,77-

I:

lIi
I'

!

I
I
[

.l

Myrtle Lovrine

PIE CRUST

5 Tbsp. milk
LTb sp.__ _vinegar__
1 egg, slightly beaten

1 c. margarine
~-Q· Dour_
1 tsp. salt

Blend dry ingredients until it resembles small peas. Add
liquid ingredients and blend with a fork until it becomes a ball
and pulls away from the sides of the bowt: JV[al<es -z-12=-crusf)
pies. This recipe refrigerates well and can be stored and used
as needed.
Eileen Zylstra

QUICK PIE CRUST
2/3 c. melted shortening or oil
1/3 c. milk

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

When ingredients are combined and draw away from bowl,
divide in half. Press into pan with hand, making 2 pie shells.
No rolling pin or board is needed. Bake and use as any crust.
Prick the dough before baking. To use for 2-crust pie, pat the
dough for top crust on waxed paper. This no-roll crust is
tender and flaky.
Mrs. Louise Greener

PUFF PASTRY
1 lb. frozen margarine
4 c. all-purpose flour

1 1/2 c. ice water

Grate frozen margarine into flour. Add ice water. Mix
as for pie crust. Divide dough into 3 parts. Place on floured
plate in refrigerator for 1 hour. Roll out on lightly floured
board to 15x12 inches. 'Spread lightly with Crisco. Fold into
thirds and again fold into thirds. Place in refrigerator for 1
hour and repeat twice more. After the fourth hour, roll out
into a 12x12-inch square. With knife, cut 3-inch squares and
fold into triangles. Bake at 375 o about 20 minutes. Cool for 5
minutes, then lift top layer, put in 1/2 teaspoon of any kind of
preserves in pocket. Dust with powdered sugar. Makes 48.

Jane Smith

KRINGLE

3 tsp. salt
3 egg yolks
-1--e,lukewarm-nri:-l:k--2 cans Solo coffee cake
filling

2 pkg. yeast
1/2 c. lukewarm water
--4--e.----fleu-r1 c. shortening
3 Tbsp. sugar

Di~oly§§l.lgar ~nd y_east in water. Add egg yolks to warm
--- milk, add to yeast mixture, and beat well. Cut shortening into
flour and salt until like corn meal. Add to yeast mixture, and
beat well. Cover and place in refrigerator overnight. In
morning, divide into 4 parts. Roll out on floured board to 12x14
inches. Fold sides to meet. Let rise about 1 1/2 hours. Bake
15 minutes in 375° oven. Cool and frost. Makes 4 Kringles.
Variation on fillings: Cinnamon and sugar; brown sugar and
nuts; apples or any other combination you can think of.

.,

SIX WEEK BRAN MUFFINS
3 c. bran cereal
1 c. boiling water
1/2 c. cooking oil
2 1/2 c. all-purpose flour
2 1/2 tsp. soda

1
1
2
2

Peggy Dix

tsp. salt
1/2 c. sugar
eggs, beaten
c. buttermilk

Combine 1 cup bran cereal with boiling water; cool, add
oil. Combine flour, soda, salt, and sugar. Combine egg and
buttermilk. Add to dry ingredients. Stir in remaining 2 cups
bran cereal and first cereal mixture. Pour into prepared muffin pans. Bake 20 minutes or until lightly browned. May be
stored in covered dish in refrigerator up to 6 weeks. Do not
stir, just spoon out the amount you want to bake.
Elsie Pflueger

SIX WEEK MUFFINS
3
3
2
1
3

c.
c.
c.
c.
c.

Kellogg's All-Bran
Post raisin bran
boiling water
shortening, melted
sugar

4
2
5
5
1

eggs, beaten
tsp. salt
tsp. baking soda
c. flour
qt. buttermilk

Pour boiling water over 2 cups of the bran and let stand
while assembling other ingredients. Mix in shortening. Mix
remaining bran with sugar, eggs, and buttermilk. Sift flour
-79~78-

Salem, Wi.

Salem, Wi.

Mrs. Amy Oldner

CINNAMON CRISPS

SIX WEEK MUFFINS (Continued)
with soda and salt. Combine all ingredients and bake as needed
at 400 o fox, 20-nttnutes. Mixture_willkeep__6 weeks_or moraJ.n____ _
the refrigerator. Keep covered. Dates, chopped apples, or
raisins may be added at baking time, if you use only All-Bran.
This takes a very large bowl for mixing.

1/2 tsp. salt
2 1/4 tsp. cinnamon
1 C. cOarseT:fcliopped,
blanched almonds

1 c. butter or margarine
,+ --- ------

1 c. granulated sugar

egg-;- heafeii --- -

~-----

2 1/2 c. sifted all-purpose
flour

- --- e ream- butter- a:nd -sug-ar until light
Mrs. Mabel Krahn

RAISED DOUGHNUTS
1 1/4 c. scalded milk, cooled
1 yeast cake
1 tsp. sugar
1/2 c. lard, melted

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

Add the yeast to 1/4 cup of milk with 1 teaspoon sugar. To
remaining milk, add lard, sugar, and stir. Then add the yeast
mixture. Add the eggs, salt, and flour. Beat until dough forms
a ball. Let rise 1 hour, roll out, and cut into doughnut shapes.
Let rise until light. Fry in deep fat.
Jane Smith

LOU ANN'S SWEET ROLLS
1 small pkg. Jell-0

1 1/2 c. milk

and fltlffy. Add egg and
mix well. Sift dry ingredients together and add. Stir in chopped almonds. Mix well. Form into rolls 1 1/2 inches in diameter. Wrap in waxed paper and place in refrigerator overnight. Slice 1/4-inch thick. Bake on greased cookie sheet in
a 350° oven 12 to 15 minutes. Makes 3 1/2 dozen.
Sue Gemmell

RAISJN BRAN MUFFINS

3 c. raisin bran cereal
1 1/4 c. milk
~
1 egg
1/3 c. vegetable oil

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

Soak raisin bran in milk 2 minutes. Add egg and shortening. Add dry ingredients. Bake in muffin tin at 400° for 25
minutes. Yield: 1 dozen medium muffins.

vanilla pudding
Cook as directed on package. Add 1/2 cup margarine.
Cool to lukewarm. Mix 2 packages dry yeast in 1/2 cup warm
water. Add to pudding. Add:
2 eggs

2 tsp. salt

Beat slightly. Add 5 to 5 1/2 cups flour to make soft
dough. Knead dough. Let rise to double. Put on floured
board and roll to 1/2-inch thickness. Spread with margarine
and sprinkle either white or brown sugar and cinnamon and nuts
over it. Roll into jelly roll shape. Pull. Slice into l-inch,.
thick rolls. Put on greased cookie sheet, 12 to a sheet. Pt:ess
down to flatten. Let rise to double in bulk. Bake 12 to 15 minutes at 375°. Makes 24 rolls.

-80;...

Emma Kaphengst

DINNER ROLLS

2 pkg. dry yeast
1 Tbsp. salt
11 plus c. flour

2 c. milk
2 c. water

1/2 c. shortening
1 c. sugar

Scald milk, add water. Cool to about 100° or 105°. Add
yeast. Add melted shortening, salt, sugar, and half the flour.
Beat with beater or very well by hand. Let rise about 45 minutes in warm room or in very warm water in sink. Add remaining flour gradually, using some of the flour on the lmeading surface or additional flour if required. Knead on board for 10 minutes. Dough should remain soft and somewhat sticky. Cover
and let rise until double in bulk.
.
Pu~ a portion of the dough onto the board, roll to 1/2 or 5/8mch thickness, cut with a cookie cutter, place in greased cookie
pans with a little space between or just so they touch. cover
and let rise until double in size. Bake at 375° for 10 to 12
-81-

Salem, Wi.

CHERRY COFFEE CAKE (Continued)

DINNER ROLLS (Continued)
minutes on lower rack and then 4 to 6 minutes on upper rack
Put on board, brush tops with butter or oleo.
·
dozenrotls-;-Tliesearegooclfrozen.ancft;k~ .out as needed.
SWEET FRENCH BUNS
1 cake compressed yeast
or 1 pkg. active dry yeast
1 c. milk, scalded and
cooled
1/4 c. lukewarm water
1 Tbsp. sugar

LouisePaasch
4 c. sifted all-purpose flour
1/4 c. sugar
3 Tbsp. butter
1 egg
1/2 tsp. lemon extract
1 tsp. salt

. .Dissolve yeast and 1 tablespoon of sugar in lukewarm
llqmd. Add enough flour to make an ordinary sponge about
1 ~/2 ?ups. Beat until perfectly smooth. Cover and 'set
as1de m a warm place to rise until light. Cream butter and
s~gar; add beaten egg, lemon extract, and salt. Add to sponge
mtxture, and add about 2 1/2 cups of flour, or enough to make
a modera~ely ~oft ~ough. Mix the flour in with a spoon until all
the flour ts mlXed m well. Set aside in warm place to rise
until d?uble in bulk, about 1 hour. Turn out on a board and
sha~e mt.o clover leaves or a fancy twist; or just roll out with a
rollmg pm and cut with a biscuit cutter. Let rise until light,
about 1 hour. Bake for 15 minutes in 350° oven. Makes
about 2 dozen buns.
CHERRY COFFEE CAKE
2 c. sifted all-purpose
flour
1 c. sugar
2 ts p. baking powder
1/2 c. butter or margarine

Louise Paasch
2 eggs, broken into cup and
cup filled with milk
1 lb. 6 oz. can cherry pie
filling

Sift together flour, sugar, and baking powder. Cut in butter as for pie crust. Break eggs into cup and fill cup with
milk. Beat eggs into milk and add to flour mixture. Mix well.
Pour into 15x10-inch jelly roll pan. Coat with pan coat, cover
with cherry pie filling.
Topping:
1 c. flour
1 c. sugar

1/2 c. butter

Sift together flour and sugar. Cut in the butter or margarine. SQrinkle gve:rpie fi]1i_n_g.. B~_kl3 Jn1()_0 ° OVI3nJo:r_30 to 40
minutes. Blueberry or any other filling may be used.
Peggy McCarthy

COFFEE CAKE
Bottom:
1/4 lb. margarine
1 c. sugar

2 c. flour
2 tsp. baking powder

Cream margarine and sugar. Add flour, sifted with baking
powder. Add 1 egg plus enough milk to make 1 cup. Beat together. Spread on ungreased pan or cookie sheet with sides
(10 1/2 x 15 1/2 inches).
Filling: Cover with 1 can of cherry pie filling•to 1/2 inch
from edge of bottom.
Topping--Mix together:
1 c. flour
1 c. sugar

1/4 lb. margarine

Sprinkle this over the cherry mixture. Bake 30 to 40 minutes in 350 o oven. Bake longer if more than 1 can of pie filling
is used.
Note: If you use apple pie filli!ng, put cinnamon in the topping.
BANANA SOUR CREAM COFFEE CAKE
1/2 c. shortening
1 1/4 c. sugar
2 eggs
1 c. mashed bananas
1/2 tsp. vanilla
1/2 c. sour cream

Edith L. Cook

2 c. sifted flour
1 tsp. baking powder
1 tsp. baking soda
11 4 tsp. salt
1/2 c. chopped nuts
1/2 tsp. cinnamon

Cream shortening and 1 cup of sugar until fluffy. Beat in
eggs, bananas, and vanilla. Fold in sour cream. Sift together
flour, baking powder, soda, and salt. Add to creamed mixture,
stirring just to blend. Mix together 1/4 cup sugar, cinnamon,
Ralem~

WL

BANANA SOUR CREAM COFFEE CAKE (Continued)
and nuts. Sprinkle half the nuts in bottom of well-greased
6 1/2-cup ring mold or tube pan. Spoon in half the batter, put
the remaining nut and cinnamon mixture ontoQ o:LthJs_,_tb.Bn_ ---~---­
add the balancB oftne-batter.- -Bake at-3s-o" for-45 minutes or
until done. Let stand in pan 5 minutes before removing.
ICEBOX BASI-C RECIPE

FOR COFFEE CAKE AND ROLLS
1 c. milk
1/2 c. sugar
2 pkg. dry yeast

EtswF. PTil1eger

1/2 lb. butter or oleo
4 c. flour
3 eggs

Mix as for bread. Put in refrigerator until ready to use.
Bake in 350° oven. This rises while in refrigerator and can
be used when needed.
SOUR CREAM COFFEE CAKE
1 c. butter
1 1/4 c. sugar
2 eggs~ well beaten
1 c. sour cream
1/2 c. finely chopped nuts
1/2 tsp. cinnamon

Mrs. George Jenkins
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
1/2 tsp. soda
2 Tbsp. sugar

Cream butter and sugar; add eggs, sour cream, and vanilla, Beat well. Add dry ingredients and mix well. Grease 9inch tube pan. Place half of the batter in pan and sprinkle half
of streusel over batter. Put remaining batter over streusel,
then pat rest of streusel over the cake and bake. When cake is
cool, sprinkle with powd'ered sugar. Streusel is made of the
chopped nuts, 2 tablespoons sugar, and the cinnamon. Preheat oven to 350°. Bake 1 hour.

-84-

Salem, Wi,

BREAD
3eggs
1 c. salad oil
-2-e-.--s-ug:H--3 c. flour
1 tsp. salt
1 tsp. soda

Gladys Dix
3 tsp. cinnamon
1/4 tsp. baking powder
3 c. peeled, grated-raw--zucchini
3 tsp. vanilla
1/2 c. nutmeats
1/2 _e. raisins

Cream eggs, oil, sugar. Sift together flour, salt, soda,
cinnamon, and baking powder. Stir all together with zucchini,
then add vanilla, nuts, and raisins. Pour into 3 ungreased loaf
pans. Bake 1 hour in 325° oven.
ZUCCH:JNI BREAD
3 eggs
1 c. salad oil
2 c. sugar
3 c. flour
1 tsp. salt
1 tsp. soda

Jane Smith
3 tsp. c inn am on
1/4 tsp. baking powder
2 c. grated, raw zucchini
3 tsp. vanilla
1/2 c. ratsms
1/2 c. nuts

Grind zucchini (peel, seeds, and all). Cream eggs, oil,
and sugar. Sift together flour, salt, soda, cinnamon, and baking powder. Stir all this together with zucchini. Add vanilla,
raisins, and nuts. Pour into 3 ungreased loaf pans. If you
prefer larger loaves, use 2 pans. Bake 1 hour at 325 o. Dates
may be substituted for raisins.
BAVARIAN COFFEE CAKE
2 c. flour
1/2 c. margarine
1 c. sour cream
1 tsp. baking soda
1/2 c. chopped nuts
1/2 tsp. cinnamon

Mrs. Al Desatels
2 c. brown sugar
1/8 tsp. salt
1 egg
1 tsp. cinnamon
2 Tbsp. white sugar

Mix flour, brown sugar, butter, and salt until crumbly.
Butter pan, spread 1/2 of mixture in the pan. To other half,
add sour cream, egg, baking soda, and cinnamon. Mix well,
pour over crumb mixture. Make topping with white sugar, cinnamon, and nuts. Spread over top and bake in preheated oven
for 35 to 45 minutes at 325°,
Salem, Wi.
-85-

-~{---------~----

PUMPKIN BREAD

Iva Coolbaugh

2 c. flour
2 tsp. baking powder

1 c. sugar
1/2 c. milk
eggs
1/4 c. soft oleo
1 c. chopped nuts

r;-z-tsp:-DaR1ng-f:foda ·· ·
1 tsp. salt
1 c. pumpkin
1/2 tsp. nutmeg

Mix oleo, sugar, and pumpkin. Add eggs. Add the sifted
dry ingredients and nutmeats. Bake in greased loaf pan at
350° for 45 to 55 minutes.
ZUCCHINI SQUASH BREAD
c. sugar
c. vegetable oil
tsp. vanilla
tsp. salt
1/4 tsp. baking powder
3 tsp. cinnamon

Karen Conger

Mrs. Louis Slamar

OATMEAL BREAD

2 Tbsp. melted shortening
4 c. boiling water, or 2 c.
--- ..milk..and-2 -e. -wate-:r-.----------- - ---1-GZ,--y-ea&t---------------------1/4 c. lukewarm water
2 c. uncooked oatmeal
10 c. all-purpose flour
1 Tbsp. salt
(approx.)
1/2 c. molasses
-- Pour hot wafer and milk over oatmeal. Let stand until
lukewarm. Add molasses, salt, and melted shortening. Dissolve yeast in lukewarm water. Add to oatmeal mixture; add
flour to make soft dough. Turn onto floured board, knead until
smooth and elastic. Place in lightly-greased bowl. Cover and
let rise. Punch down, let rise again. Divide into 4 parts. Shape
into loaves, let rise again. Bake at 375 o for 45 minutes.

~

3
1
3
1

eggs
2 c. peeled, grated zucchini
3 c. flour
1 tsp. baking soda
1 c. nuts
,'•

Combine all ingredients: Beat until smooth. Pour batter
into 2 greased and floured bread pans. Bake at 325° for 1
hour or until toothpick comes out clean. Do not overbake.
ZUCCHINI BREAD

Marge LaMeer

3 eggs

1 c. salad oil
3 c. flour
1 tsp. soda
1/4 tsp. baking powder
3 ts p. vanilla
1/2 c. raisins

2 c. sugar
1 tsp. cinnamon or 1 orange
2 c. peeled, grated raw
zucchini
1/2 c. chopped nuts

Cream eggs, oil, and sugar. Sift flour, salt, soda, cinnamon, and baking powder together. Stir all together with zucchini; then add vanilla, nutmeats, and raisins. Pour into 3
greased loaf pans. Bake 1 hour in 325 o oven. Very good.
When using unpeeled orange, chop in the blender.

Peggy Long

ORANGE AND NUT BREAD
1/2 c. orange juice
1/2 c. boiling water
1 tsp. soda
2 Tbsp. shortening
3/4 c. honey
1/2 tsp. salt

1 tsp. vanilla
*'
1 egg
2 c. flour
1 tsp. baking powder
1 c. nutmeats

Combine orange juice, water, and soda. Cream together
shortening, honey, and vanilla. Add egg and beat. Add orange
juice, water, and soda to creamed mixture. Sift together
flour, baking powder, and salt. Add to creamed mixture. Add
nuts. Bake at 350 o in greased loaf pan for 1 hour and 15 mint.
utes.
Carol J. Bank

PUMPKIN BREAD
3 1/2 c. sugar
1 c. Wesson oil
4 c. pumpkin or
1 large can
1 c. nutmeats

5 c. flour
1 heaping tsp. cinnamon
1 heaping tsp. cloves
1/2 tsp. salt
4 tsp. soda

Mix well the sugar, oil, and pumpkin. Add the remaining
ingredients. Mix well. Pour into greased loaf pan and bake at
350° for approximately 1 hour. Yields 3 loaves.

-86~

· Salem. Wi.

So

I

!:
';

Pastor Merlin J.

AUNT LUELLA'S DILLY

OATMEAL RAISIN BREAD (Continued)

BREAD
1 pkg. dry yeast or 1 cake

1 Tbsp. instant minced onion
compLes_a_ed_(Eleischmann1-lilj-- -- -2- '1'1:-lsr.-d-H l s-eed------- - ---------·c--'
1/4 c. warm water _
1 tsp. salt
1 c. creamed cottage cheese,
1/4 tsp. soda
heated to lukewarm
1 egg
2 Tbsp. sugar
2 1/4 to 2 1/2 c. flour __
Combine in mixing bowl, all ingredients. Mix well. Set
as ide and let rise until light. Shape into 2 loaves. Let rise
until light. Heat oven to 350° and bake 40 to 50 minutes, or
until done.
Mrs. Frank Andrekus

RICH EGG BATTER BREAD

2 Tbsp. softened butter or
oleo
2 c. very warm water (120°
to 130°)
3 eggs

6 1/2 c. sifted flour
2 Tbsp. sugar

2 tsp. salt
2 pkg. active dry yeast

Mix together 1 1/2 cups flour, sugar, salt, and yeast in
large bowl. Add oleo or butter. Gradually add water. to d.ry
ingredients; beat 2 minutes at medium speed of electrw m1~er.
Add eggs and 1/2 cup flour; beat 2 minutes at high speed. Shr
in enough remaining flour to make a soft dough. Cover; let
rise until doubled about 35 minutes. Stir down. Turn into
2 well-greased 1 i/2-quart casseroles. Cover; let rise until
doubled, about 40 minutes. Bake at 375° for 30 to 35 minutes,
or until done. Makes 2 loaves.
Jewel Lattner

OATMEAL RAISIN BREAD
2 tsp. salt

Cool the milk, salt, sugar, and margarine mixture.

NUT BROWN BUTTERMILK
2 c. flour
1 tsp. soda
Scant pinch saffron (optional)
1/4 tsp. cinnamon
1 c. brown sugar
1 c. buttermilk

BREAD

Marge LaMeer

1 tsp. baking powder
1 tsp. salt
1/3 tsp. ground nutmeg
1 egg
2 Tbsp. melted butter
1 c. chopped pecans
.,

Combine dry ingredients. Beat egg, add sugar, mix weil.
stir in butter and buttermilk. Blend in dry ingredients quickly
just until moistened. Add nuts. Pour batter into 8 1/2 x 4 1/2
x 2 3/4-inch loaf pan. Bake at 350° for 30 to 40 minutes.
Edna Feldkamp

CORN BREAD
3
1
2
3

c. yellow corn meal
c. whole wheat flour
tsp. baking powder
eggs

1/2 c. butter
1/2 c. molasses or honey
2 c. buttermilk

Mix dry ingredients together. Mix eggs, butter, molasses
or honey, and buttermilk together. Blend the mixtures together.
Bake in 12x9-inch pan at 350° for 35 minutes.

2

2 1/2 c. sifted flour
Stir in:

-88-

Cynthia Wheeler

CORNY CORN BREAD
Beat

in:

raisins

- su- :m:rnutesaCl50 ".

1 1/2 c. scalded milk

2 cakes yeast, dissolved in
1/3 c. tepid water
1/2 c. sugar

1 c.

Add 3 to 3 1/2 cups flour to make a stiff dough. Turn out
on boarcLandknead unti-1-smoo.th.-Let-ri-se+-lwur. Divide-dough·--=------ ~to -2 parts. Put in separate bowls and let rise 15 minutes.
Roll each one into a rectangle. Sprinkle with 1 teaspoon cinnamon and 3 tablespoons sugar. Roll up into loaf. · Place in
bread pans. Brush with melted butter. Let ri§e lllimr. Bake

eggs

1 1/2 c. uncooked rolled oats
Salem, Wi.

4 heaping Tbsp. corn meal
1 tsp. baking powder
4 heaping Tbsp. flour
1 egg
1/3 tsp. salt
1 small can cream style corn
1/2 tsp. sugar
3/4 c. sour cream or milk
Sift dry ingredients together. Add egg and enough milk to
moisten. Stir in creamed corn and sour cream until blended. Do
not overmix; batter should be lumpy. Pour into greased muffin
tins and bake at 425° for 30 minutes.
_-89.,... -

..

S...lA.YYL.

UlL

Amy Oldner

APPLESAUCE NUT BREAD
2 c. sifted flour

:3 I 4 c.

E>l1gax ___ _

1/2 tsp. cinnamon
__l._c_._.cuars.ely-chopp~dwalnut&

1 egg, beaten
1 c. medium thick applesauce
2 Tbsp. melted shortening

3 level tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda

s---Ift together dry ingredients. - Add-walnuts. tnanother
bowl, beat egg, add applesauce and melted shortening. Add dry
ingredients. Stir until blended. Do not beat. Pour into a
greased 8x4x4-inch bread pan. Bake in 350° oven for 1 hour.
Cool on rack.
Bertha Dix

BROWN BREAD

2 c. brown sugar
1 tsp. vanilla
4 c. flour
1 tsp. baking powder
1 c. nuts

3 tsp. soda
1 c. raisins
1 (8 oz. ) pkg. cut-up dates
2 c. hot water
3 beaten eggs
3/4 c. shortening

Pour hot water over the soda, ratsms, and dates; let cool.
Cream shortening. Gradually add sugar. Add beaten eggs.
Add remaining ingredients; mix thoroughly. Bake in 7 (20ounce) greased copper-lined pans. Fill cans only about 2/3
full. Bake at 350° for about 50 minutes. Remove from cans
and cool on a rack.
Eleanor Imrie

BROWN BREAD

1 tsp. baking soda
1 c. whole bran
1 egg
1/2 c. raisins
1/2 c. chopped nutmeats

1 c. whole wheat flour
1/3 c. sugar
1/2 tsp. salt
1 c. buttermilk
1/2 c. molasses
1/2 c. white flour

Sift dry ingredients together and add the whole bran, buttermilk, egg, and molasses. Mix well, then stir in the raisins
and nuts. Blend and pour into a greased and floured 8 1/2 x
4 1/2 x 2 1/2-inch loaf pan. Bake at 350° for 50 minutes.
Makes 1 loaf.
-90-

Salem, Wi.

-··-·-------+------

HANDY GHART Of KITCHEN MATH

Ii.l·f···.·

!Size of Pans and Baking Dishes]

CAKES, COOKIES, DESSERTS

Cooking need never become a crisis, when you use our handy charts. Need a 4 or 6·cup baking
dish? Wifl your fancy mold be the right size for the recipe? See below for the answers.
,~--

Shirley Raditz

APPLE CARE

~--·~---·----

COMMON KITCHEN PANS TO USE AS CASSEROLES
WHEN THE RECIPE CALLS FOR:

4-cup baking dish:
9-inch pie plate
8x1%-incn-tayer cake panc::cc··
7 3/8 x 3 5/8 x 2%-inch loaf pan-A

3 c. sliced raw apples
1 3/4 c. flour
1 tsp, soda
3/4 c. salad oil

1/2 c. sugar
1 ts p. cinnamon

1/2 tsg. salt
2 eggs

6-cup baking dish:
8 or 9x1%-inch layer cake pan-C
10-inch pie plate
8Y2 x 3 5/8 x 2 5/8 inch loaf pan-A

Mix sugar, oil, and eggs. Add dry ingredients, then fold
in apples. Put in 8x8-inch pan. Bake at 350 o about 1 hour.

8-cup baking dish:
8x8x2-inch square pan-D
11x7x lY2-inch baking pan
9x5x3-inch loaf pan-A

BROWN SUGAR CAKE

12-cup baking dish and over:
13%x8%x,2-inch glass baking pan
13x9x2-inch metal baking pan
14x10%x2%-inch roasting pan

1 tsp. soda
1 tsp. cinnamon
1 tsp. allspice

1/2 tsp. nutmeg

2 eggs
2 c. flour
12 cups
15 cups
19 cups

g.

Cream shortening and sugar. Beat egg yolks until light;
then add it to sugar mixture. Add combined dry ingredients and
milk.

TOTAL VOLUME OF VARIOUS SPECIAL BAKING PANS

Tube Pans:
7%x3-inch "Bundt" tube pan-K
9x3%-inch fancy tube or "Bundt" pan J or K
9x3Y2·inch angel cake pan-1
1Ox3%-inch "Bundt" or "Crown burst" pan-K
9x3%-inch fancy tube mold--J
1 Ox4-inch fancy tube mold (Kugelhupf)-J
1 Ox4-inch angel cake pan-1
Melon Mold:
7x5%x4-inch mold-H

Bertha Dix

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

10-cup baking dish:
9x9x2-inch square pan-D
11 %x7%x 1%-inch baking pan
15x 1Ox 1-inch jelly-roll pan

i'-·

6 cups
9
12
12
12

cups
cups
cups
cups
16 cups
18 cups

Topping:
1 c. brown sugar

2 egg whites

1/2 c. nutmeats
Beat egg whites until stiff; Gradually add brown sugar and
nutmeats. Spread over the cakecmi.xture. Use a 9x13-inch
greased pan. Bake at 350 o for 45 to 50 minutes.

6 cups

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

12 cups
16 cups

Ring Molds:
s·%x2%-inch mold-E
9Y.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

Gladys Dix

RHUBARB CAKE
1
1
1
2

1/2 c. shortening
2 eggs
1 3/4 c. s i.fted flour
1/2 tsp. salt

1/2 c. sugar
c. sour milk or buttermilk
tsp. baking soda
c. fresh rhubarb, cut up

Cream shortening, sugar, eggs, and beat well. Add milk
alternately with dry ingredients. Fold in rhubarb. Before baking.
mix 1/4 cup sugar and 1 teaspoon cinnamon and sprinkle on top.
Bake at 325 o for 50 to 55 minutes.
-91-

Salem- .WJ.

I
a

MERINGUE COOKIES

Mrs. Vernon Stockwell

2 egg whites
3/4 c. sugar

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

1/2 tsp. vanilla
1/2 c. chocolate chips

Beat egg whites and salt until stiff but not dry. Add sugar
gradually. Beat 5 minutes. Fold in vanilla and chocolate
chip§!, I>!'9P l:>y teaspoonfuls onto ~;;.LJ"'-iili'l"--::l..L.t..:uutU.J:~~~w:,r.---4-1lJ(}---­
each cookie with a chocolate chip. Bake at 250° for 45 minutes.
Variation: Substitute almond flavoring for vanilla and slivered
almonds for chocolate chips.
MY FAVORITE CHEESE CAKE
4 eggs
2 (8 oz. ) pkg. cream cheese

Elsie F. Fflueger
1 c. sugar
2 tsp. vanilla

Bertha Dix

ORANGE CAKE

--------1--c:--··rarsins------- --------- ----·-----1 orange
2 c. flour
~-----~~i~~~~ffifrftftd~~E~~'~ffiBL.-~~ezeerange.

C~atn

sugar and shortening. Add beaten eggs. Mix soda and sour
milk and add. Then add the ground raisins and orange rind,
and then the other dry ingredients. Bake at 350° for 30 to 35
minutes. While cake is baking, dissolve 3/4 cup sugar in the
orange juice. Spread the juice evenly over the cake when removed from the oven.
A Neighbor

PUMPKIN SQUARES

Graham cracker crust
Crust--Combine and press into greased

I.

Bake in 350° oven for 30 minutes. Cool and top with 1 cup
sour cream, mixed with 1 tablespoon sugar. Return to oven at
475° for a few minutes to set.

9xl~-inch

pan:

1/2 c. margarine or butter,

1 pkg. yellow cake mix
minus 1 c.

melted
1 egg

Gladys Dix

OATMEAL CRISPS
1 c. butter

3
2
1
1
1

2
1
2
1
1

eggs
c. flour
tsp. soda
1/2 c. oatmeal
c. nuts

c. sugar
tsp. vanilla
tsp. baking powder
tsp. salt
c. coconut

Cream butter, add sugar gradually. Beat in eggs and
vanilla. Blend in sifted dry ingredients, then oatmeal, coconut,
and nuts. Drop on greased cookie sheet. Bake at 375° about 8
minutes. Makes 10 dozen.

11.

Filling--Mix until smooth and pour over raw crust.
2 eggs, slightly beaten
2/3 c. milk

3 c. (1 lb. 4 oz. can)

··pumpkin pie mix
III.

Topping:

1 c. (reserved) yellow

1/4 c. margarine or butter

cake mix
1 tsp. cinnamon

'1/4 c. sugar

Combine and sprinkle over filling. Bake at 350° for 45 to
Serve with whipped cream or topping.

50 minutes.

MOLASSES CRINKLE COOKIES

d

•I

I

1 egg
1/4 c. molasses
1/2 tsp. cloves

3/4 c. shortening
1 c. brown sugar
2 1/4 c. flour
2 tsp. soda
1/4 tsp. salt

.,'
-92-

.Salem, Wi.

Marlene K. Curtiss

1 tsp. cinnamon
1 tsp. ginger

-93-

Salem, Wi .

Cream shortening and sugar. Add egg. Add remaining
ingr(3ciient_s and mix_ "\\'!3lh Ch iUc:loiJZh .__Ro l Lin_halls siza_oLalar-ge hickory nut. Dip ball in sugar and put sugared side up
on greased pan. Drop one drop of water on top of each ball to
give the crinkled look. Bake 8 to 10 minutes at 375o.
Annalorraine Eckberg

SWEDISH SPRITSAR COOKIES
1 c. butter
1/2 c. sugar
1/2 tsp. almond extract

1 egg yolk

Flour to handle (about 2 c. )

cream butter, add sugar, and cream thoroughly. Add extract and egg yolk and then flour. Use enough flour so that a
silver knife comes out clean. Press dough through cookie
press, using star pattern, and form circle. Bake in moderate
oven (350°) for 8 to 10 minutes. Makes 40 to 50 cookies.

OLD-FASHIONED SUGAR COOKIES
1/2 c. Fluffo
1 egg
1 tsp. vanilla
1/2 tsp. cream of tartar
1/4 tsp. salt

Sippie Miller

1 c. sugar
1/3 c. milk
2 1/2 c. sifted flour
1/2 tsp. soda

Blend Fluffo, sugar, egg, milk, and vanilla. Gradually
stir in the combined dry ingredients. Roll out on floured board
1/8-inch thick and cut into desired shapes. Place on ungreased
baking sheet and bake at 400° for 5 to 7 minutes.

ICE CREAM KOLACKY
1 pt. vanilla ice cream,
melted
3 1/2 Tbsp. sugar

Sippie Miller

COOL WHIP CAKE

MOLASSES CRINKLE COOKIES (Continued)

Joan Eineke
1 lb. butter or margarine
4 1/2 c. flour

cream together softened ice cream and butter. Gradually
add sugar and flour. Refrigerate overnight. Roll out on
floured board to 1/8-inch thickness. Cut into round circles
with glass or cookie cutter. Fill with fruit filling and pinch 2
sides together in center Cool. Sprinkle with powdered sugar.
Bake at 350° for 20 minutes.
Salem, Wi.
-94-

1 stick butter
9 oz. Cool Whip
2 pkg: · InshiriCpudd ing
(chocolate, butterscotch,
etc.)

1 c. flour
--------t--------- -

1/2 c. chopped nuts
--g oz. -creamcliees-e
2 c. milk

-Comb-inefleur ana bHtte¥, ana ['J'!'-eSB i:nt.o f3x9-inch pan.
Bake 10 to 12 minutes at 350 o. Mix cream cheese and 1 cup
sugar and add 1 cup Cool Whip. Spread over crust. Beat together 2 packages instant pudding and milk. Pur over cream
cheese. Add rest of Cool Whip. Top with chopped nuts. Refrigerate.
Joan Eineke

TROCO NUT COOKlliS

1 c. sugar
1 c. chopped nut~
1 1/2 tsp. baking soda

1 lb. butter
3 eggs
6 c. flour

Mix and make into loaves and let stand overnight.
thin and bake at 350 o for 10 minutes.

SWEDISH COFFEE FINGERS

Slice

Annalorraine Eckberg
1 tsp. almond extract
1 egg white, beaten
1/4 c. finely chopped
almonds

14 Tbsp. butter
1/4 c. sugar
2 1/4 c. sifted flour
1 Tbsp. sugar

Cream butter; add 1/4 cup ·sugar and cream again. Add
flour and extract. Mix thoroughly. Chill. Shape dough into
long ropes of fi.nger thickness. Cut into strips 2 inches long.
Dip in beaten egg white and then in almonds, mixed with sugar.
Place on ungreased cookie sheet. Bake in moderate oven (350°)
for 10 to 12 minutes. Makes 5 dozen cookies.

I

-95-

Salem, Wi.

I
.

ENGLISH TOFFEE DESSERT

PARIS CREAMS
4 (8 oz.) bars Hershey's

2 (1/2 pt.) cartons whipping
cream

plain milk ·chocolate

1 c. Zwieback crumbs
1 Tbsp. sugar
1 c. chopped nuts

· - i72C.hU:tter
Break up chocolate into heavy saucepan. Add cream. Melt
over low heat. Bring to a boil and cook 2 minutes. Remove
from heat and cool about 1/2 hour. Stir until bubbles appear.
Place in refrigerator and let age 24 twu.xs. Shape into batt-and
roH in crushed walnuts.
BROWNIES

Sipper Miller

1 1/2 c. sugar
3 eggs

3/4 c. shortening
3 heaping Tbs p. cocoa
1/2 tsp. salt
3/4 c. milk

1/4 tsp. soda
1 1/2 c. flour
1 tsp. vanilla

Mix altogether and bake in a large cookie sheet 25 minutes

at 35 0 o.

Frost.

CHOCOLATE FROSTING
1 c. sugar
1/4 c. shortening
1 heaping tsp. cornstarch

3 tsp. cocoa
1/4 c. cream or milk
1/4 tsp. salt

Boil until you can gather together; cool to warm.
RHUBARB CRUNCH

Beat.

Mrs. Vernon Stockwell

2 c. rhubarb, cut in 1/2-inch
pieces
2 Tbsp. flour
1/4 c. brown sugar, firmly
packed

3/4 c. sugar
1/4 c. flour
2 Tbsp. butter
1/4 c. quick-cooking rolled
oats

Place rhubarb in greased 8-inch square pan. Sprinkle with
sugar and 2 tablespoons flour. Combine oats, brown sugar,
and 1/4 cup flour. Cut in butter as for pastry. Sprinkle over
rhubarb. Bake at 350° about 40 minutes. Serve with cream or
whipped topping if desired. Serves 4.
-96-

!

Annalorraine Eckberg

Joan Eineke

Salem, Wi.

3 egg yolks, well beaten
1 1/2 oz. bitter chocolate,
n1elted~_

-

3 egg whites, stiffly beaten

1 c. cream, whipped

1 c. powdered sugar
1/2 tsp. vanilla

to cover bottom of 9x9inch pan. Cream butter and sugar until light and fluffy. Add
egg yolks, chocolate, and vanilla and mix thoroughly. Fold in
egg whites. Pour mixture over crumbs and spread remaining
nut-crumb mixture over top. Refrigerate for several hours or
overnight. Top with whipped cream.
- - Mix c-rumbs and nuts and use 1/2

BROWNIES

Sue Grulich

1 c. butter or margarine
4 squares baking chocolate
2 c. sugar
4 eggs
2 ts p. vanilla

1
1
1
1

1/2 c. flour
tsp. baking pow@er
tsp. salt
c. chopped nuts

Melt butter and chocolate in heavy pan over low heat. Remove and add sugar. Mix with wooden spoon. Add eggs, one at
a time, beating with fork. Add vanilla. Then add flour, baking
powder, and salt. Mix thoroughly with wooden spoon. Add nuts
if desired. Bake in 9x13-inch greased pan 25 to 30 minutes at
350°.
PISTACHIO SURPRISE

Kathie Smith

53 Ritz crackers
2 pkg. pistachio instant
pudding
1 1/2 c. cold milk

3/4 c. margarine
1 qt. soft vanilla ice cream
1 large container Cool Whip

Crush crackers. Combine with melted margarine and
press into bottom of square cake pan. Cool. Prepare pudding
with 1 1/2 cups cold milk and whip with ice cream. Pour over
crackers. Cool. Spread Cool Whip over and cool. (The surprise is the delicious crust made from the Ritz crackers.)

-97-

Salem, Wi.

il11'

II,

MOLASSES SUGAR COOKIES

Sue Gemmell

THE UN-CHEESE CAKE
Graham Cracker Crust:

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

2 pkg. graham crackers,
crushed

I:
!

Line 9x13-inch pan.

Bake for 10 minutes at 3 75 o.

Filling: Cook 2 small packages vanilla pudding and pour
over cooled crust. Spread 1 large can cherry or blueberry pie
filling over top. May be topped with whipped cream. Serves
15.
SQUASH I EM AND
FORGET 1 EM COOKIES
Mix together:
1/2 c. corn syrup
1 c. crunchy peanut butter

Bradley Brenner

·•

3/4 c. shortening
1 c. sugar
:1/4 c. ll1olasses1 egg
2 tsp. baking soda

Helen Franz
2 c. sifted flour
tsp~ clov_es __
1/2 tsp. ginger
1 tsp. cinnamon
1/2 tsp. salt

. 1/2

--Mett- shortening in a 3 or 4-quarl saucepan over low heat.
Remove from. heat, let cool. Add sugar, molasses, and egg.
Beat well. S1ft together flour, soda, ginger, cinnamon cloves
and salt. ~dd to first mixture; mix well, chill. Form 'in l-inch
balls; roll m granulated sugar and place on a greased cookie
sheet 2 inches apart. Bake in a moderately hot oven (375°) for
9 to 10 minutes. Makes about 3 or 4 dozen cookies.
WATERGATE CAKE
1 box white cake mix
1/2 c. nuts
1/2 c. coconut

1/2 c. brown sugar
4 c. corn flakes

Roll into 2-inch balls .and squash them onto a cookie sheet.
Put in a 350° oven and turn oven off and leave for 5 minutes.

Sherry Franks
3/4 c. oil
3 eggs
1 c. orange juice

Mix well and bake in 9x13-inch pan at 350° for 45 minutes.
Icing:

CARROT CAKE
2 1/2 c. unsifted whole
wheat flour
1 tsp. baking powder
1 1/2 tsp. ground cinnamon
4 eggs
1 c. vegetable oil
1 c. raisins

Marge LaMeer
1 tsp. soda
1 tsp. salt
1 1/2 tsp. nutmeg
2 c. sugar
2 1/2 c. coarsely shredded
carrots
1 c. chopped nuts

Combine flour, baking powder, soda, salt, cinnamon, and
nutmeg in a medium-sized bowl. Mix thoroughly with fork.
Beat eggs with sugar in a large bowl with beater until light and
fluffy. Gradually beat in oil until mixture i.s thoroughly combined. Add dry ingredients, stirring until well blended. Stir
in carrots, raisins, and nuts. Pour into a well-greased 9-inch
tube pan. Bake in moderate oven (375 o) for 1 hour and 10 minutes, or until top springs back when lightly pressed with fingertip. Remove from oven'to wire rack; cool 10 minutes. Loosen
sides with a spatula and remove and cool. Note: Cake can be
baked in a well-greased 13x9x2-inch pan for 50 minutes. Very
good and keeps quite a while.
Salem. Wi.
-98-

2 envelopes Dream Whip
1 pkg. pistachio pudding
Mix until stiff.
coconut.

••
••
I

1 1/2 c. milk

Cover cake and sprinkle with nuts and

RHUBARB CAKE
2 Tbsp. melted butter
1 c. flour
1/2 tsp. salt

Sherry Franks
1/2 c. sugar
1 1/2 tsp. baking powder
I/2 c. milk

Mix sugar, flour, salt, and baking powder together. Add
melted but_ter and milk. Mix just enough to blend ingredients.
Grease 9-mch square pan and spread mixture on bottom of the
pan. Then mix:
1 tsp. cinnamon
2 c. cut-up rhubarb
3/4 c. sugar
Spread this on top of dough and pour 1 cup hot water over it.
Bake at 350° for 40 minutes.
-9_9-.
Salem. WL

:,
BOILED CUSTARD

Barbara Milligan

3/4 c. sugar
1/2 tsp. salt
1 gt, milk

2 Tbsp. cornstarch
2 eggs
2 tsp. vanilla__

Mix sugar, cornstarch, salt in top of double boiler over
medium heat. Add beaten eggs and mix well. stir in milk
gradually until thick. Heat to boiling point; do not boil. Remove from heat and add vanilla.
- Peggy Dix

APPLE PIE FILLING CAKE
1/2 c. butter or margarine
2 eggs
2 ts p. baking soda

2 tsp. cinnamon
1 c. sugar
2 c. flour

Nuts, raisins, or dates may be added if desired. This
will be thick. Fold in a can of apple pie filling. Bake in 9x13inch pan for 3/4 hour in 350° oven. Serve with topping if desired.

CREAM CHEESE BROWNIES
2 bars German's sweet

chocolate
---- 6-oz-;---erea-m-eheese------- ---6 eggs
3 ts p. vanilla
1/2 tsp salt

4 Tbsp. butter or margarine
1 (8 oz.) pkg. cream cheese
3 1/2 c. sifted confectioners
sugar

2 c. Baker's coconut
2 tsp. milk
1/2 tsp. vanilla

Melt 2 tablespoons butter in skillet. Add coconut; stir
constantly over low heat until golden brown. Spread coconut
on absorbent paper to cool. Cream 2 tablespoons butter with
cream cheese. Add mi,lk; beat in sugar gradually. Blend in
vanilla; stir in 1 3/4 cups coconut. Spread on tops of cake
layers. Stack and sprinkle with remaining coconut.

-- -1-(h

Chopped nuts

Ethily Me Lamb

1 pkg. strawberry gelatin .

3/4 c. oil
1 c. chopped nuts
4 eggs
2 Tbsp. flour

1 pkg. frozen sliced

sweetened strawberries or
1 pt. fresh sliced
strawberries with 1/2 c.
sugar
1/2 pt. heavy cream, whipped
1 Tbsp. sugar

Combine cake mix, strawberries, gelatin, oil, nuts, eggs,
and flour in large bowl. Beat at medium-high speed 3 minutes.
Pour into pan and bake 55 to dsminutes. CoollO minutes. Remove and cool completely. Serve plain or with sweetened
whipped cream.
Ruth Ann Hehn

CHEESE CAKE
1 box Duncan Hines yellow

cake mix
3 tsp. vanilla
2 Tbsp. oil
1 Tbsp. lemon juice
Reserve 1 cup cake mix.
-100-

Salem, Wi.

and 2--Tb-s-p. fleul"-

1 tsp. baking powder

STRAWBERRY CAKE
mix

Grace Merrill

10 Tbsp. margarine
2 c. sugar

Melt chocolate and 6 tablespoons of margarine and cool.
Cream rest of margarine and the cream cheese. Add 1/2 cup
sugar. Add 2 eggs, 2 tablespoons flour, and 1 teaspoon vanilla.
Beat rest of eggs until fluffy. Add rest of sugar. Beat until
thick. Add flour, baking powder, and salt. Blend in chocolate.
Add vanilla and nuts. Take out 2 cups of this batter and save.
Spread rest in pan. Pour cheese mixture over the top. Drop
reserved chocolate batter over top by tablespqon. Swirl to
marbleize. Bake at 350° for 35 to 40 minutes

1 pkg. yellow or white cake

COCONUT CREAM CHEESE FROSTING

Marge Kruzan

4 eggs
2 (8 oz. ) pkg. cream cheese
1/2 c. sugar
1 1/2 c. milk
Add oil and 1 egg to remaining
-101-

Salem, Wi.

J

CHEESE CAKE (Continued)

JEWISH COFFEE CAKE

cake mix, mix until crumbly. Press into bottom of greased
9x13-inch pan. Now mix reserved cup of cake mix with cream
cheese,- sugar, Seggs at medium speed for lminute~ Add
milk and vanilla and lemon juice, and mix well or until smooth.
Pour into crust. Bake at 300° for 45 to 55 minutes. Top with
cherries or other fruit when cooled. Chill for at least 1 hour .

Sift together:
2 c. sugar
2 tsp: baking powder

Christine Cook

HOLIDAY GIFT CAKE
1 c. finely chopped pecans
1 (8 oz.) pkg. cream cheese
1 c. margarine
1 1/2 c. granulated sugar
1 1/2 tsp. vanilla
4 eggs
2 1/4 c. sifted cake flour
2 Tbsp. milk

1 1/2 tsp. baking powder
1 (8 oz. ) jar maraschino

•

Nancy Andro
3 c. flour
Pinch sart

Cut in 1/2 pound margarine as for pie.
2 .:ggs
1 1/2 bottles cut-up

1 tsp. vanilla
1 small can milk
1 c. chopped walnuts

maraschino cherries (no
juice)

Bake in 350° oven for about 1 1/2 hours in 2 (1-pound) loaf
pans.

cherries, drained and
chopped
1 1/2 c. sifted powdered
sugar
Additional cherries and
pecan halves

PRETZEL TORTE

Olive M. Pflueger

Roll out (crush) 2 cups or 9 ounces pretzels.

Preheat oven to 325°. Grease a 1 0-inch Bundt or tube
pan. Sprinkle 1/2 cup chopped pecans on sides and bottom of
pan. Cream cream cheese, margarine, sugar, and vanilla
until light and fluffy. Beat in eggs, one at a time, beating
well after each addition. Sift together 2 cups flour and baking
powder. Add to creamed mixture. Combine remaining flour
with cherries and remaining J/2 cup nuts. Fold into batter.
Bake 1 hour and 20 minutes; cool 5 minutes. Remove·from pan
and cool well. Combine powdered sugar and milk. Blend well.
Drizzle over top of cake and decorate with remaining cherries
and nuts.

3/4 c. sugar

.Add:

1 c. melted butter

Press all but 1 cup into 9x13-inch pan. Prepare 2 small
envelopes of Dream Whip (follow directions on package). Beat
in:
1 c. powdered sugar

1 (8 oz.) pkg. cream cheese

Spread 1/2 of cream cheese mixture over crumbs. Place 1
or 2 cans of pie filling in pan (cherry, blueberry, or whatever
kind you wish). Spread remail(J,ing cream cheese mixture on top.
Sprinkle with remaining crumbs 9P top layer. Chill 24 hours.

Christine Cook

SOUR CREAM APPLE CAKE

SALTED PEANUT COOKIES
1 1/4 c. sugar
2 eggs
1 tsp. baking soda
2 c. flour
1 c. sour cream

Add:

1/4 tsp. Ealt
1 tsp. baking powder
1 tsp. vanilla
3 c. thinly sliced apples

Cream sugar, sour cream, and eggs together. Add vanilla. Add flour, baking soda, baking powder, and salt. Mix well
with electric mixer. Ble-nd in apples. Put in 9x9-inch greased
pan. Bake 40 minutes or until done at 350 o.
-102-

Salem, Wi.

•~
~-

2
1
2
1
1

c. brown sugar
c. shortening
eggs
c. Spanish salted peanuts
1/2 c. flour

Helen Briggs
3
1
J
1

c. oatmeal
tsp. soda
tsp. baking powder
1/2 c. corn flakes

Mix sugar and shortening. Add eggs and then all other ingredients. Drop by teaspoonfuls on greased cookie sheet. Bake
at 350°.

-103-

Salem, Wi.

Marge Kruzan

CHOCOLATE ECLAffi CAKE
(Makes 9x13-inch cake.)
Filling:

I

l/2 c. sugar
1/4 tsp. salt

1

Tbsp. · cornstarch

1 c. milk
1 tsp. butter

3 egg yolks
1 tsp. vanilla

Mix sugar, cornstarch, and salt in pan, adding milk. Cook,
stirring constantly, until thickened. Stir small amounts of
mixture into egg yolks; add to pan. Cook slowly, stirring constantly, about 3 minutes longer. Add butter and vanilla. Chill
over ice water while mixing up cake batter.
Cake:
1/2 c. margarine
1 egg
2 squares unsweetened
chocolate
2 c. sifted cake flour
1/2 tsp. salt

1 c. sugar
1 c. buttermilk
1 tsp. vanilla
3/4 tsp. soda
1/2 c. chopped nuts

Cream butter and sugar until light and fluffy. Add egg;
beat. Blend in melted chocolate and vanilla. Add flour with
soda and salt in thirds, alternately with milk, beating smooth
after each addition. Spread half of batter in a greased and
floured 9x13-inch pan. Spoon cool filling over batter, spread
lightly. Sprinkle with nuts. Spread remaining batter over all.
Bake 40 minutes at 350 o. Frost with a favorite chocolate icing.
Kathryn Comstock

SUGAR COOKIES
1
1
2
1
1

c. sugar
c. powdered sugar
eggs
c. margarine
c. oil

..
••
..
•
•
• I···

1
1
1
1
4

tsp. vanilla
tsp. salt
tsp. baking soda
tsp. cream of tartar
c. plus 2 Tbsp. flour

PISTACHIO CAKE

Mrs. Bessie Elyea

Mix in large bowl:
1 pkg. white cake mix
2 pRg.-rnsta:ntptstachra-

5 eggs

112

pudding
1/2 c. water

c.

milk --

1/2 c. oil

Ileat all ingredients well together. Bake in a greased tube
pan for 1 hour at 350 o.
Frosting:
1 c. milk

1 pkg. instant pistachio

pudding
Beat together well.

Fold in 1 small carton Cool Whip.

FRUIT COCKTAIL CAKE
2
1
1
1

Katl}.erine E. Roth

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

2 eggs, beaten
2 c. fruit cocktail (use all,

including the juice)

Mix and pour into greased 13x9x2-inch pan.
1/2 c. chopped nuts

3/4 c. brown sugar

Mix and spread on top of batter. Bake at 350° for 30 minutes, then at 300 o for 15 min\ltes or until cake tests done.
Serve as is or with whipped topl?,i,ng, or ice with:
2/3 c. Pet milk

1/2 c. butter
1 c. sugar

Cook until thickened, about 12 minutes.
warm cake.

Beat and spread on

Cream sugars with margarine. Beat in eggs, then oil and
vanilla. Sift together dry ingredients, then add to creamed mL'{ture. Drop by teaspoonfuls on cookie sheet. Flatten with glass
dipped in sugar. Bake at 350° until light brown.
-104-

Salem, Wi.

-105-

Salem, Wi.

0

Olive M. Pflueger

WHEATIE COOKIES
1 c. brown sugar
1 c. white sugar

1 c. shortening

2 eggs

- -.

1 tsp. soda
Pinch salt

2 c. Wheaties
1 to 2 c. coconut
2 .c. flour
-- 1 tsp. vanilla
1 ts p. baking powder

Arlene Meyer

RAISIN SPICE CAKE
1 1/2 c. sugar
1/2 tsp. satt
2 1/4 c. water
1 tsp. cloves
1 1/2 tsp. soda
1 1/2 Tbsp. warm water

1 box yellow cake mix
1_ (8 OZ.) pkg_~_{)_!~al')): ch_E)E)S~
--n:>ox mstailt vanilla pudding
11/2 c. cold milk
- • .__ ·._-_·_-_-_ ·

Mix sugars and snortening. Add eggs. .Add remaining ingredients and mix well. Drop by teaspoonfuls on baking sheet.
Bake at 375o for 5 to 7 minutes. Yield: about 7 dozen. (Do
not overbake.)

•

3/4 c. shortening
3/4 c. ratsms
1 1/2 tsp. cinnamon
1 3/4 tsp. nutmeg
3 c. flour

Bake yellow box cake mix in a cookie sheet. Cream cream
pudd-ing, and- milk. Beat well for 5 minutes. Spread
on cooled cake. Spread pineapple on top of cream cheese mixture. Cover with Cool Whip .
EASY UPSIDE-DOWN CAKE

Mix in 9x1 3-inch pan. Do not grease pan. Mix dry ingredients together in pan. Make 3 wells in dry mixture. Put
vinegar in one, salad oil in one, and vanilla in the last one. Add
water and mix with fork very well. Bake 35 to 40 minutes at
325 o. Frost with your favorite frosting.
-106-

Salem, Wi.

Helen Franz

1 (20 oz.) can sliced

1 (1 0 oz. ) jar strawberry or

pineapple
1/4 c. butter or margarine
10 pecan halves

apricot preserves
1 (2-layer) pkg. yellow cake
mix

MAYONNAISE CAKE

•.

($100 Cake)

Mix all together.

•..
•...

Nancy Lameer

1 c. sugar
4 Tbsp. cocoa
1 c. salad dressing
1 1/2 tsp. baking powder

2 c. flour
1 1/2 tsp. baking soda
1 c. water

Harriet Kaphengst
2 c. sugar
2 tsp. baking soda
2 Tbsp. vinegar
2 c. water

p_ineappla, w.el Ldrai.ned-1 large container Cool Whip

-~chees-e-,

2 ts p. vanilla
3 c. flour
1/3 c. cocoa
2 tsp. salt
3/4 c. salad oil
1 tsp. vanilla

1 large can crushed

Thoroughly drain pineapple slices, reserving 1/4 cup syrup.
Cover bottom of 13x9-inch baking pan with margarine. Arrange
pineapple and nuts in pan. Combine reserved syrup and preserves. Spoon over pineapple. Prepare cake mix as directed
on package. Pour batter over preserves mixture. Bake at 350 a
for 40 to 45 minutes or until pick inserted in center comes out
clean. Immediately invert on serving platter.

In a saucepan, put sugar, salt, and spices and the 2 1/4
cups water; boil for 5 minutes. Let cool. Dissolve the 1 1/2
teaspoons soda in the 1 1/2 tablespoons water. Add to cooled
mixture with the flour. Put batter in a large loaf panthat has
been greased and floured. Bake for 30 minutes at 375c. Top
with Dream Whip. Nuts may be added to the cake batter if desired.

KRAZY KAKE

Myra Klivit

PINEAPPLE CREAM CAKE

Bake for 35 minutes at 350 o.

POUND CAKE (Marilyn's)

Edna Jones

1 c. butter
1/2 c. Crisco
2 1/2 c. sugar
1 c. milk

3 c. flour
1/2 tsp. baking powder
1/2 tsp. vanilla
5 eggs

I

Combine all but eggs in bowl. Beat 2 minutes. Add eggs,
one at a time. Bake at 325 o for 1 hour and 20 minutes.
-107-

~a lem,

Wi.

EGGLESS, MILKLESS,
BUTTERLESS CAKE

Nancy LaMeer

EH1glll"
2 c. water
2 c. ratsms
2 tsp. cloves
2 tsp. cinnamon
1 small c. lard

•

Combine sugar, water, raisins, cloves, cinnamon, lard.'
and salt. Boil 5 minutes, cool. Add flour, soda (dissolved m
water), and nuts, if used. Bake in slow oven (325°) for 1 hour.

••
•
I

WICKY-WACKY CHOCOLATE CAKE

Marge Kruzan

2 tsp. vanilla
2 c. cold water

2 3/4 c. flour
2 c. sugar
2 tsp. soda

2 Tbs p. vinegar
3/4 c. cooking oil

1 tsp. salt
6 Tbsp. cocoa

Mix all together in a bowl and beat with electric mixer.
Batter will be very thin. Bake in an ungreased cooky sheet
(jelly roll pan) at 350 o for about 35 minutes.
BANANA CAKE

BANANA CREAM CAKE
2 medium bananas

2 tsp. baking powder

1/2 c. butter cream
1 tsp. baking soda
2

Tbsp. water

1/2 c.

nuts

BUTTER CREAM POUND CAKE
1 pkg. Pillsbury buttercream

lemon frosting
2 c. (1 lb.) butter, softened
6 eggs

Salem, Wi.

-

Emily McLamb

4 c. flour
2 ts p. baking powder
1 can poppy seed filling

XXX powdered sugar

Cream dry frosting mix and butter at medium"'speed for 5
minutes. Add eggs, one at a time, beating well after each.
Gradually beat in flour and baking powder. In small bowl, combine 3 cups batter and poppy seed filling. Spread half of plain
batter over bottom of greased 10-inch tube pan. Then alternately add spoonfuls of poppy seed batter and remaining plain
batter. Bake in 325° oven for 1 hour and 30 minutes to 1 hour
and 45 minutes. Cool in pan 15 minutes, remove. Glaze.
Glaze:
1 c. sugar

2 Tbsp. lemon juice

CHERRY PUDDING CAKE

Cream oleo, add sugar, mix well. Add eggs and ban~na
pulp. Dissolve soda in water and add to butter cream. Sift
flour and baking powder and add alternately with butter cream
mixture to first mixture. Blend well. Bake at 350o for 35
minutes.

-108-

1 c. water
·1/4 c. vegetable oil

Beat bananas in bowl until well mashed. Add all other ingredients. Beat at medium speed for 2 minutes. Pour into
greased and floured Bundt pan. Bake at 350° for 60 to 70 minutes.

Nancy Andro

1/2 c. oleo
1 1/2 c. sugar
2 eggs
1 c. banana pulp
2 c. flour

Karen Cowger

1 pkg. yellow cake_ mix. _ __
-• . - --- ~ ~~~~banana cream pudding

Dash .salt
3 c. flour
2 tsp. soda
2 Tbsp. water
Nuts (optional)

~ G• .

'

1
1
1
1

Amy Oldner

1/4 c. flour
c. sugar
c. sour cherries
c. nuts

1 egg
1 tsp. soda
1/2 tsp. salt

Mix all ingredients together. Add enough cherry juice to
make a cake batter. Bake 30 minutes in a 350 o oven in a square
8x8x2-inch pan. Serve with topping.

-109-

&Z-

Salem, Wi.

SCRIPTURE CAKE RECIPE

c. butter
c. sugar
Tbsp. honey
eggs
1/2 c. flour
tsp. baking powder
tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. salt
1/2 c. milk
2 c. figs
2 c. raisins
2 c. almonds

1
2
3
6
4
2
2

Judges 5:25
Jeremiah 6:20
r Samuei14:25Jeremiah 17:11
I Kings 4:22
Amos 4:5
Chronicles 9:9
Chronicles 9:9
Leviticus 2:13
Judges 4:19 (last clause)
Nahum 3:12
I Samuel 30:12
Numbers 17:8

Cream together butter, sugar, and honey. Add beaten egg
yolks. Sift in half of the flour with the baking powder, cinnamon, cloves, and salt. Add milk and remaining flour. Stir in
the chopped figs, raisins, and chopped almonds. Fold in the
stiffly-beaten egg whites. Bake in well-greased 10-inch tube
pan at 300 o. Bake for 2 hours or until done. Will keep indefinitely.
Marie Booher

TOMATO SOUP CAKE
1 can tomato soup
1/2 c. butter or oleo
Pinch salt if you use butter
1 c. sugar
2 c. flour
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. ginger

CAJUN SHEATH CAKE

Hertha Dedering

1/2 tsp. nutmeg
1/2 c. raisins
1/2 c. nuts
1/2 c. red and green cherries
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. vanilla

Melt butter. Add tomato soup and sugar. Then add spices,
flour, baking powder, and baking soda. Stir in remaining ingredients. Bake at 350° for 1 to 1 1/2 hours. Cool and spread
with cream cheese icing.

Marie Booher

2 c. sugar
2 c. flour
-2-sticksoleo 4 tsp. cocoa
1 c. water

•

1/2 c. buttermilk
1 tsp. soda

-z-eggs
1 tsp. vanilla

___ _ Combine sugar and flour. Ering sleo, Ct3e()a, and water to
boil and pour over flour and sugar. Add remaining ingredients
and beat well. Pour into greased and floured sheet pan. Bake
20 minutes at 400 o •
Icing:
1 stick oleo
4 Tbsp. cocoa
4 Tbsp. milk

1 tsp. vanilla
1 c. nuts

Five minutes before cake is done, heat oleo, pocoa, and
milk. After bubbles appear, pour over powdered sugar. Add
vanilla. Beat well until creamy. Add nuts. Spread on cake
while warm.

APPLE PECAN BUNDT CAKE
3
1
1
1
2

c. unsifted flour
tsp. soda
tsp. salt
1/2 c. vegetable oil
c. sugar

Peggy Long
3
2
2
1

eggs
tsp. vanilla
c. chopped apples
c. chopped pecans

I_

Sift together flour, soda, salt. Combine oil, sugar, eggs,
vanilla. Add this to flour mixture. Beat. Fold in apples and
pecans. Pour into greased and floured Bundt pan. Bake at 325 o
for 1 hour and 20 minutes. Cool on rack. Frost with brown
sugar mixture.
Frosting for Apple Pecan Bundt Cake:
1/2 c. butter
1/2 c. brown sugar

2 Tbsp. milk

Combine in a saucepan and boil 2 minutes.
cooled 15 minutes, pour on hot frosting.

-110-

Salem, Wi.

-111-

When cake has

Salem, Wi.

3

Susan Foulke

CHOPPED APPLE CAKE
POUND CAKE

Elsie Pflueger

1/2 lb. butter

1 J /2 c. sugar

Cream butter and sugar.
2 tsp. vanilla
4 eggs (beat one in at a
time)

2 c. sifted flour

J/2 c. milk
1 tsp. baking powder

'th Ad/d flour, .baking powder, to creamed mixture alternately
Wl
1 2 cup m1lk. Beat well and put in loaf pan that has been
greased and floured. Bake in 350° oven.
WALDORF ASTORIA CAKE
2 c. flour
1 c. sugar
2 tsp. soda

Patricia Kaphengst
4 Tbsp. cocoa or Quik
1 c. salad dressing
1 c. water

Topping:
1 c. chocolate chips

1/2 c. brown sugar
1/2 c. nutmeats (optional)

Beat the 6 cake ingredients. Pour into greased 9x13-inch
pa.n. Sprinkle topping onto cake dough. Bake at 350° about 45
mmutes. Serve warm or cold.

-·•

1 1/2 c. chopped apple
1 c. nuts
l c. sugar --- 1 tsp. baking soda
1/2 tsp. salt

1 c. flour
1 egg, beaten

3 Tbsp.- melted butter 1 tsp. vanilla

Mix apples and nuts; add flour, soda, salt, and sugar.
Blend in butter, egg, and vanilla. Bake 35 minutes at 350° in
8-inch square pan.
Marlene Larson

VA NIL LA WAFER CAKE
1/2 lb. butter
2 c. sugar
6 eggs
12 oz. box vanilla wafers

1/2 c. milk
7 oz. pkg. flaked coconut
1 c. chopped pecans

Cream butter and sugar. Add eggs, one at a time; beat
until fluffy. Crush wafers finely and add to creamed mixture,
a little at a time, alternately with milk. Fold in coconut and
pecans. Turn into well·-greased and floured tube pan. Bake at
275 o for 2 hours. Frost with:
1/3 c. light cream
2/3 c. sugar

1/4 c. margarine

Combine in pan and boil 3 minutes.
smooth (about 5 minutes).

Cook and beat until

Edith Cook

PUMPKIN CAKE
4 eggs (room temperature)
2 c. flour
,
2 tsp. soda
1 tsp. salt
1 tsp. cloves
1 tsp. cinnamon

1/2 tsp. ginger
1/2 tsp. nutmeg
2 c. sugar
1 c. oil
1 (1 lb.) can pumpkin

B~at eg~s

and sugar until light and fluffy. Add oil and
pumpkm, miX well. Add dry ingredients. Bake in ungreased
tube pan for 50 minutes at 350 o. Let cool in pan Remove
Frost with:
·
·
2 (3 oz. ) pkg. cream cheese

3 c. powdered sugar
1 Tbsp. vanilla

Top with nuts.
-112-

Salem, Wi.

Jewel Latner

FRUIT COCKTAIL CAKE
1 1/2 c. flour

1/2 tsp. salt
1 tsp. baking soda
1 c. sugar

1 beaten egg
2 c. fruit cocktail, including
juice

Sift dry ingredients. Add egg and fruit cocktail. Pour batter into a greased 8-inch square pan or larger if a thinner cake
is wanted. Top with:
1 c. brown sugar

1/2 c. nuts, chopped

Bake about 45 minutes at 350°.
fruit side up with whipped topping.
-113-

Serve in squares wltb
Salem, Wi.

tf·
i

PUDDING ICE CREAM

Jan Ross

1 (4-serving size) pkg. Jell-0

pudding and pie filling (any
flavore)CcepLlemon) .
1/4 c. sugar

2 c. milk
2 c. whipped cream or

·· f)Peparedwhi:ppedtoppTlig

Comb.ine Jell-0 pudding mix, sugar, and milk in saucepan.
Co?k as dtrected on box. Cover slg'f::tQe. wLth waxed-paper-and
chrtt. Tfien beat until creamy and blend in whipped cream.
Pour into 8x4-inch loaf pan and freeze 1 hour. Spoon into bowl
and beat with rotary beater or electric mixer until smooth but
not completely melted. Return to loaf pan or pour into 1-quart
mold. Freeze until firm, 3 to 4 hours. Makes 1 quart or
about 6 servings.
Anna Hartnell

PRUNE SQUARES
1 c. prunes, cut in small

pieces
3 eggs
1 c. sugar

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

Wash prunes and soak 3 to 4 hours to soften. Drain, cut in
small pieces. Beat eggs and add sugar gradually. Add dry
ingredients; mix well. Stir in prunes and nuts. Put into shallow pan and bake at 350° for 30 minutes. Cut into squares.
Dust with powdered sugar.

Macel St. John

FUIXJ:E PUDDING CAKE

12 marshmallows
1 box chocolate cake mix
1 c. brokennuts - ···· -

1 c. brown sugar
1/2 c. cocoa
2 c. wafer

In 13x9x2- inch pan, mix brown sugar and cocoa. Stir in
water until blended. Snip marshmallows into quarters. Scatter
over mix-ture. Spoon chocolate cake mix over mixture. Top
with nuts. Bake at 350° for 45 to 50 minutes. Top with whipped
cream.

Katherine Roth

OATMEAL CAKE
1 c. oatmeal

1 1/2 c. boiling water

Combine and let stand for 20 minutes.
1 tsp. vanilla •.
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt

1/2 c. shortening
1 c. brown sugar
1 c. white sugar
2 eggs
1 1/3 c. flour

Mix the above ingredients along with the oatmeal mixture.
Use large greased pan. Bake 40 minutes at 350 o.
Topping:
1 c. brown sugar
1/2 c. coconut
<<.1/2 c. nuts

4 Tbsp. butter

Susan Foulke

WACKY CAKE
1 1/2 c. flour
1 c. sugar

3 Tbsp. cocoa
1/2 tsp. salt
1 tsp. soda

1 tsp. vanilla
1 Tbsp. vinegar
6 Tbsp. melted shortening
1 c. cold water

1/3 c. cream or canned
milk

Mix well and spread on hot cake.
it bubbles.
CRAZY DAISY OATMEAL CAKE

Blend everything right in 8-inch square pan.
for 30 to 35 minutes.

-114-

Bake at 350°

Salem, Wi.

1 1/4 c. boiling water
1 c. oatmeal, uncooked (quick
or old fashioned)
1/2 c. soft butter
1 c. sugar
1 c. brown sugar, firmly
packed

Place under broiler until

Iva Coolbaugh

1 tsp. vanilla
2 eggs
l 1/2 c. flour
1 tsp. soda
1 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. nutmeg

-115-

Salem. Wi.

~~-----

Pour boiling water over oatmeal and let stand 20 minutes.
Beat butter, sugar, and eggs until fluffy. Blend in vanilla.
AdcLoatmeaLmixtur-eand mLx well.-- Add flour, soda, salt,
cinnamon, and nutmeg; mix well. Pour into a greased and
floured 9-inch pan. Bake at 350" for 50 to 55 minutes. Do not
remove from pan.
Frosting:
1/4 c. butter
1/2 c. brown sugar
3 Tbsp. light cream

1/2 c. chopped nuts
3/4 c. shredded or flaked
coconut

Combine all ingredients. Broil until frosting becomes
bubbly (can be done on top of stove). Spread over cake.
Adele Zikan

DELICIOUS APPLE CAKE
1/3 c. butter
2 c. sugar
1 tsp. vanilla
1 egg
2 1/4 c. flour
2 tsp. baking powder
3/4 tsp. salt

•
•
•
•
•
' ·.

CRAZY DAISY OATMEAL CAKE (Continued)

3/4 c. milk
3 1/2 c. canned apples or
slices, drained
2 Tbsp. butter
2 Tbsp. flour
2 tsp. cinnamon

Cream together butter and 1 cup of sugar. Add vanilla and
egg. Beat well. Sift together 2 1/4 cups flour, baking powder,
salt. Add alternately with milk to creamed mixture. Pour
into a greased 13x9x2-inch pan. Place apple slices over batter.
Blend together 2 tablespoons butter and 2 tablespoons flour and
remaining 1 cup sugar, and cinnamon. Sprinkle over apples.
Bake in 370° oven for 50 minutes. Serve warm with whipped
cream.

CHOCOLATE BOTTOM CUPCAKES

Karen Cowger

Cream Cheese Mixture:

T(So·z:) pkg. cream cheese
1 egg

T c. sugar
1 (6 oz. ) pkg. chocolate chips

1/2 tsp. salt
Reat c-ream Gheese and eg.g untiL smeoth. Stir in salt and
sugar. Fold in chocolate chips and set aside.
Chocolate Mixture:
1 1/2 c. flour
1 c. sugar
1/4 c. cocoa
1 tsp. baking soda
1/2 tsp. salt

1/2 c. vegetable oil
1 c. water
1 Tbsp. vinegar
1 tsp. vanilla

Combine all ingredients except vinegar and vap,illa. Beat
until creamy. Stir in vinegar and vanilla. Fill liners 1/3 full
with chocolate mixture. Add heaping teaspoon cream cheese
mixture to each. Bake at 350 o for 20 to 25 minutes. Makes 18
cupcakes.
Harriet Kaphengst

FRUIT COCKTAIL CAKE

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

1 egg
1 regular can fruit cocktail
(including juice)

Mix together by hand. Do n'ot use mixer. Pour mixed batter into a greased 9x13-inch cake pan. Sprinkle with:
1/2 c. brown sugar

1 c. chocolate chips

Bake at 350° for 35 to 40 minutes.

-116-

Salem, Wi.

-117-

Salem, Wi.

CHOCOLATE SHEET CAKE
2 c. sugar
2 c. flour
r-c-~·-·o-utter-or-oTeo

----------

1 c. water

Eileen Zylstra
1/4 c. cocoa
1/2 c. buttermilk
eggs
1 tsp. soda

TORTE
4 egg yolks
augar __

_3j~c~

Sift together sugar and flour. Bring butter, water, and
a--l:xTH:. Mix mHk, eg~, and soda together; Pouriwt
cocoa mixture over sugar and flour, beat well. Add buttermilk mixture, blend. Pour into well-greased 15 x 12 x 1/2inch jelly roll pan. Bake 20 minutes in 400° oven.
e~t-tT

1 c. nuts
1/4 c. cocoa
1 lb. powdered sugar

1/2 c. butter

6 Tbsp. milk

Bring butter, milk, and cocoa to boil. Pour hot mixture
over 1 pound powdered sugar. Blend in 1 cup chopped nuts.
Spread on hot cake.
Margaret Davis

BANANA CHIFFON CAKE

Remaining yolks
10 Tbsp. water
1 c. mashed bananas
1/2 tsp. cream of tartar

2 1/4 c. flour
1 1/2 c. sugar
1 tsp. salt
1/2 c. Wesson oil
1 c. egg whites

Sift flour, sugar, and salt together. Make well and add
in order, oil, egg yolks, water, and banana. Beat until smooth.
In a big bowl, whip egg'whites and cream of tartar until very
stiff and dry. Gently fold batter into egg whites, a little at a
time, with rubber spatula. Pour into ungreased tube cake pan
and bake 55 to 60 minutes. Invert pan until cake is cool.

Filling:
3/4 c. sugar
3/4 c. jelly (any kind)

Put jelly, thin layer, on dough and then pour on the nut
filling mixture. Bake in 350° oven for 20 to 25 minutes.
MOSS CAKE
13 egg yolks, beaten for
15 minutes
1 level tsp. cinnamon
1 grated lemon rind for flavor
3 egg whites, beaten stiff

!I>

Doris Raditz

1 c. sugar
1/4 tsp. cloves
1/2 c. floured nutmeats
1 level c. cake flour
2 ts p. baking powder

Beat egg yolks 15 minutes. Add sugar, spices, and egg
whites, then nutmeats. Sift flour and baking powder 4 times.
Add to mixture. Bake 1 hour in Angel Food tube pan in slow
oven (225 °) and increasing heat 25 o every 15 minutes until oven
temperature reaches 3 00 o. Continue baking until done.
CHOCOLATE TORTE

Adele Zikan

step One--Crust:
1 c. flour

Frosting:

3/4 c. butter
-1/2 tsp. l:Jaking-po-weler------ --- ---------------··

Mix above ingredients for 10 minutes. Add 2 cups and 2
tablespoons flour and mix together as for pie crust. Add ring
of 1/2 lemon and vanilla if desired. Put content§ i_:Qt9 gan and
flatten to112.:.1nch thickness.

4 egg whites, beaten stiff
1 c. ground nuts

Frosting:

.Mrs. Louis Slamar

1/2 c. crushed cashew nuts

1 stick (1/4 lb. ) butter

1 (3 oz. ) pkg. cream cheese
1 Tbsp. milk

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

Step Two:
9 oz. Cool Whip
8 oz. cream cheese

.,.1l.a-

Salem, Wi,

1 c. powdered sugar

CHOCOLATE TORTE (Continued)

OLD FASHIONED COTTAGE PUDDING (Continued)

Step Three:

Sauce:
. _il_oz. _c_ooLWhip_
2 1/2 c. milk

2 pkg. choc_olate_puddLng _
1/2 c. chopped cashews

·v:Tc. ·sugar

Step One: Mix well the 3 ingredients, pat in bottom of
9x13-inch ungreased pan. Bake 10 minutes in1._50°()Ven; ~o~.
Step Two: Beat cream cheese fn mixer with powdered sugar.
Add Cool Whip and stir; spread on cooled crust. Step Three:
In a saucepan, put pudding mix and stir in milk. Cook until
thickened. Cool and put over second layer of torte and top all
with Cool Whip and chopped nuts.
Doris Raditz

PEANUT BUTTER COOKIES
Sift together:
1 1/2 c. flour
1/2 tsp. baking soda

1/2 c. peanut butter
2 eggs, well beaten
1/2 c. milk
1 tsp. vanilla

Add flour mixture to creamed mixture. Beat well. Cover.
Chill dough about 1 hour. Drop dough by teaspoonfuls onto.
ungreased cookie sheet. Bake in 350° oven for about l 0 mmutes.
OLD FASHIONED COT:rAGE PUDDING

Gladys Dix

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

1 egg
1/4 c. butter or margarine
1 tsp. baking powder
1/2 c. milk

cream together egg, sugar, and butter or margarine. Add
flour, baking powder, and salt, sifted together, alternating with
milk. Pour into greased 8x8-inch pan. Bake at 375o for 20
minutes or until done.

-120-

Make pa-ste ef flotff, sug-ar, ancl part of wat-er. Mix until
smooth. Gradually add remaining water and place over medium
heat, stirring constantly. Add margarine. When smooth and
thickened, remove from heat; add vanilla and nutmeg. Pour
over cake in individual serving dishes. Serve hot.

Note: This recipe was a favorite of my mother, Mrs. Bertha
Romie. She made it often and was always so good.
PUMPKIN COOKIES

1/4 tsp. salt

Combine:
1 tsp. cinnamon
1/4 c. butter
1 c. sugar

3 Tbs p: flour
2 c. water
Pinch nutmeg .

1 Tbsp. margarine
2 tsp. vanilla

Salem, Wi.

Ruth Ann Hehn

3 c. sugar
1 c. margarine
2 eggs
1 (1 lb. ) can pumpkin
2 tsp. vanilla
1 (12 oz. ) pkg. chocolate chips

..

5 c. flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 1/2 c. nuts

Cream sugar, margarine, eggs. Sift together flour, soda,
baking powder, cinnamon, salt. Add alternately to creamed
mixture with pumpkin. Stir in vanilla, chocolate chips, nuts.
Drop by teaspoonfuls onto greased cookie sheet. Bake at 350 o
for 10 to 12 minutes or until 9one. Yields 10 dozen.
Christine Cook

SUGAR COOKIES
1 c. white sugar
1 c. powdered sugar
1 c. Wesson oil
1 c. margarine
2 beaten eggs

4 1/4 c. flour
2 tsp. baking soda
1 tsp. cream of tartar
2 tsp. vanilla

Combine white and powdered sugar together and cream together with margarine. Add 1 cup Wesson oil and the beaten
eggs. Mix thoroughly. Sift together flour, baking soda, and
cream of tartar. Add vanilla to sugar mixture. Combine sugar
mixture and flour mixture. Roll in balls the size of a walnut.
-121-

Salem, Wi.

SUGAR COOKIES (Continued)

CHOCOLATE CHIP BARS (Continued)

Flatten with rosette iron or fork, after first rolling the balls
in sugar. Bake for 8 to 10 minutes at 375°.
ZUCCHINI COOKIES

Christine Cook

1 1/2 c. grated zucchini
1 c,_ sugar
1 tsp. baking soda
1/2 c. margarine
1 egg
2 c. flour

1/2 tsp. cloves
1/2 tsp. salt
1 tsp. cinnamon
1/2 c. nuts
1/2 c. raisins

2 3/4 c. flour
1 c. brown sugar
2 eggs
1 tsp. vanilla
1/2 tsp. soda
1/2 tsp. salt

Jane Smith
1/2 c. brown sugar

1/2 c. butter
1 c. flour

Mix ingredients. Place in ungreased 9x13-inch pan.
at 350° for 10 minutes.

-122-

1 c. chocolate chips

chopped nuts

RAVE REVIEWS COCONUT CAKE

1 pkg. yellow cake mix
1 1/3 c. water
4 eggs
2 c. Baker's Angel Flake
coconut

Bake

Salem, Wi.

Grace Merrill

1 (3 oz. ) pkg. Jell-0 brand
vanilla instant pudding
1/4 c. oil
1 c. chopped nutmeats

..

Blend cake mix, pudding mix, water, eggs, and oil in
large mixer bowl. Beat at medium speed of electric mixer 4
minutes. Stir in coconut and walnuts. Pour into 3 greased and
floured 9-inch layer pans. Bake at 350° for 35 minutes. Cool
in pans for 15 minutes; remove and cool on rack. Fill and top
with Coconut-Cream Cheese Frosting.
DOUBLE TREAT COOKIES

Coconut, nuts, or chocolate chips can be put in. Cream
shortening, sugar, eggs together. Stir in milk. Add flour,
soda, salt, vanilla. Drop on cookie sheet. Bake 10 minutes
in 375° oven.
CHOCOLATE CHIP BARS

Sprinkle

Bake at 325° for 25 minutes.

Mabel Krahn

1/2 c. shortening or
margarine
1/2 c. white sugar
1 c. undiluted evaporated
milk

Mix above ingredients and pour over baked cake.
over top this mixture:

Ic.

Combine zucchini, sugar, baking soda, and margarine.
Add egg. Combine flour, cloves, salt, and cinnamon. Mix
flour mixture and zucchini mixture together, adding nuts and
raisins. Drop by teaspoonfuls onto greased cookie sheet.
Bake at 375° for 12 to 15 minutes. Makes 3 dozen.
SOFT COOKIES WITH
CARNATION MILK

1 c. brown sugar
2 Tbsp. flour
1/2tsp. salt

2 eggs
1 1/2 tsp. vanilla
____ 2-tsp.-baking.powder

Jane Smith

2 1/2 c. flour
1 c. shortening (part
margarine)
2 eggs
1/2 tsp. salt
1 c. brown sugar

2 tsp. baking soda
1 c. peanut butter
1 c. granulated sugar
1 tsp. vanilla
1 (6 oz.) pkg. chocolate chips

Sift together flour, soda, and salt. Set aside. Beat together shortening, sugars, eggs, and vanilla, until fluffy. Blend
in peanut butter. Add dry ingredients. Stir in chocolate chips.
Shape into small balls. Place on ungreased cookie sheet. Flatten with a glass dippEd in sugar. Bake 8 minutes at 350° or
until lightly browned.

-123-

Salem, Wi.

Mabel Krahn

BROWN SUGAR COOKIES

i
i

Mix:

i c. butter or margarine

2 eggs

1 c. soft shortening
2 c. brown sugar

Alta DeBell
3 tsp. ground cinnamon
1 tsp. salt

1 c. lard

· 1/2Tsi:J.~5aking-soua
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 c. finely chopped walnuts

~ £~-c;~f-frmly-packed ·brown·

Stir in 1/2 cup sour milk, buttermilk, or water.
gether and stir in:

Sift to-

1 tsp. salt

3 1/2 c. flour
1 tsp. soda

Chill for 1 hour. Drop 2 inches apart on lightly-greased
cookie sheet. Bake until set,when touched lightly with finger
and no imprint remains.
Alta DeBell

CANDY CANE COOKIES
1 tsp. vanilla
2 1/2 c. flour

1/2 c. butter, softened
1/2 c. shortening
1 c. confectioners sugar
1 egg
1 1/2 tsp. almond extract

1 tsp. salt
1/2 tsp. red food color

Heat oven to 375 o. Mix thoroughly butter, shortening,
confectioners sugar, egg, and flavorings. Blend in flour and
salt. Divide dough in half; blend food color into one half.
Shape 1 teaspoon dough from each half into 4-inch rope. For
smooth, even ropes, roll them back and forth on lightlyfloured board. Place ropes side by side, press together
lightly, and twist. Complete cookies one at a time. Place on
ungreased baking sheet; curve top of cookie down to form
handle of cane. Bake about 9 minutes or until set and very
light brown. If you wish, mix 1/2 cup crushed peppermint
candy and 1/2 cup granulated sugar. Immediately sprinkle
cookies with candy mixture. Makes about 4 dozen cookies.

sugar
1/2 c. dairy sour cream
4 1/2 c. flour

Cream together butter, lard, and brown sugar until light
and fluffy. Beat in sour cream. Sift together flour, cinnamon,
salt, baking soda, nutmeg, and cloves. Gradually add to
creamed mixture, mixing well with spoon. Stir in walnuts.
Cover and chill 1 hour in refrigerator. Shape dough into 4 to
6-inch rolls. Chill overnight or several hours. Cut into 1/4inch slices, place 2 inches apart on greased baking sheet.
Bake in 350° oven for 8 to 10 minutes or until golden brown.
Remove from sheets and cool. Makes 8 dozen cookies.

.. Mabel Stoxen

COCONUT DROP COOKIES
1 c. butter or margarine
2/3 c. packed light brown
sugar
1/4 tsp. salt
1 egg

1 1/3 c. flaked or shredded
coconut
2 tsp. vanilla
2 c. unsifted all-purpose
flour

Cream butter. Gradually blend in sugar. Add egg, vanilla,
and salt; mix well. Add flour in 4 parts, mixing well after each
addition. Stir in coconut. Drop dough from teaspoon onto ungreased baking sheet. Flatten cookies with floured bottom of
a glass. Bake at 375 o for about 10 minutes or until lightlybrowned around edges. Makes 41/2 dozen.
THUMBPRINT COOKIES

Mary McLafferty

Mix:
1/2 c. shortening
1/4 c. brown sugar.

1 egg yolk (save white)

Sift:
1 c. flour

1/4 tsp. salt

Beat egg white until frothy. Have 3/4 cup chopped nuts
handy. Roll cookie mixture into l-inch balls. Dip in egg white
-124-

Salem, Wi.

-125-

Salem, Wi.

THUMBPRINT COOKIES (Continued)

Sue Jones

1/2 c. cocoa
2 c. flour
T c. nuts

and roll in nuts. Place on ungreased cookie sheet. Bake 5
minutes at 3 7 5o. Remove. Press finger in each. Return to
oven. Bake 8 minutes more.- Remove. CooL Frostwit1ired, yellow, and green frosting. Recipe can be easily doubled.

Preheat oven to 350 o. Cream butter and sugar thoroughly
f------At.LU-\lalliUa, beaten eggs, and comb-ined cocoa ana floui:'. Beat •
well. Add nutmeats. Bake in buttered baking pans for 25 minutes. Cut into squares before removing from pan.

Sharon Peclerson

OATMEAL BARS

1 c. butter or margarine
1 c. brown sugar
1/2 c. white sugar
Vanilla

4 c. quick oatmeal
1 small pkg. chocolate chips
1 c. peanut butter

CARAMEL BROWNIES
1 pkg. Kraft caramels
1/3 c. evaporated milk
1 German chocolate cake
mix

Cream butter and sugars, add oatmeal and mix. Press
into bottom of well-greased 9x13-inch pan. Bake 10 minutes
in 350 o oven.
Frosting: Melt chips and peanut butter over low heat.
Spread on baked oatmeal mixture when it's partially cooled.
Store in refrigerator.

3 tsp. pumpkin pie spice
3 c. granola type cereal
2 c. unpared coarsely
shredded zucchini
1/2 c. raLsms
1/2 c. nutmeats
1/2 c. dried apricots,
chopped (if des ired)

3/4 c. margarine
1 tsp. chopped orange peel
1 egg
1 tsp. vanilla
1 tsp. salt
1 c. flour
1 tsp. baking soda

Drop by level tablespoon, 3 inches apart, on greased
cookie sheet. Bake 12 to 15 minutes or until brown in 350 o
oven. You may need more flour if zucchini is moist.

-126-

Salem, Wi.

1/3 c. evaporated milk
1 stick margarine, melted
1 c. chopped walnuts
1 (6 oz. ) pkg. chocolate chips

. Grease and flour 9x13-inch cake pan. (Use a 'bit of the cake
mtx for the flour.) Melt caramels and 1/3 cup milk in heavy
saucepan over low heat, stirring constantly. When melted,
cover ~o keep war~, and set aside. Combine cake mix, 1/3
cup mtlk, margarme, and nuts. Mix. Spread half of the cake
mix mixture in cake pan and bake for 6 minutes at 350 o. Remove from oven and sprinkle with chocolate chips. Spread
caramel mixture over chips. Crumble rest of cake mix mixture
over caramels and bake for 15 to 20 minutes at 350 o. Cool
before cutting.

Mabel Tuttle

ZUCCHINI COOKIES

Carol Bank

CHOCOLATE BROWNIES

•
•

Helen Andrekus

1/4 c. melted oleo or butter
1 c. sugar
2 squares chocolate
2 eggs, unbeaten

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

tsp. vanilla
c. flour
tsp. salt
c. nutmeats, chopped

Melt chocolate and oleo. Remove from heat, add sugar and
eggs, then other ingredients. Grease and line a square pan with
waxed paper. Spread mixture evenly in pan. Bake at 325° for
25 to 30 minutes, Turn out and cut into squares while still
warm. Brownies should be stored in tight container.

-127-

Salem, Wi.

BROWNIES
4 eggs

2 c. sugar
1 c~ meltecLmargarine .
4 squares chocolate

DATE .BARS

Julie Kruzan

1/2 tsp. salt
.1. c.--flm±'I'

1 c. nuts

Melt chocolate and margarine together; cool. Beat eggs,
add sugar, and beat again, Add melted butter andehocolata
vannia, and salt. Beat again. Add flour andlluts. Mix untii
smooth. As soon as removed from oven, mark off into squares
and sprinkle with powdered sugar. Bake in a jelly roll pan at
350 o for about 15 minutes.

2/3 c. butter
1 1/2 c. sugar
1 c. honey£!:_ 1/2 c.

corn syrup
1 1/3 Tbsp. vanilla

Date Filling--Cook until thick and cool:

Measure all ingredients except nuts and coconut into bowl
and cut as for pie crust. Divide in half and put half of mixture
on large greased cookie sheet. Spread date filling over top and
put other half of crumb mixture over top of dates. Sprinkle nuts
and coconut on top. Bake in 350° oven until light brown (15 to
20 minutes).

4 eggs
1 c. flour
2/3 c. cocoa
1 tsp. salt
Large bag chocolate chips

..
COCONUT-OATMEAL COOKIES
3 c.
2/3
1 c.
1 c.

Cream butter and sugar. Blend in honey or corn syrup
and vanilla. Add eggs, beating after each. Combine and sift
flour, cocoa, and salt. Gradually add to creamed mixture.
Add chocolate chips. (Eat a handful.) Bake 25 to 30 minutes
in greased pan.

1/2 tsp. vanilla
1/4 tsp. salt
Raspberry jam
Red food coloring (if desired)

Heat 1 1/2 cups milk in top of double boiler. Add sugar.
Mix cornstarch with 1/2 cup milk. Add to scalded milk, stir
until thickened. Cook 10 minutes, add vanilla and salt. The
pudding may be colored with food coloring to a light pink. Put
a layer of raspberry jam into the bottom of a glass dish. When
cold, turn pudding over, sprinkle with coconut, and serve .

•
•.;
•

Helen Briggs
2 eggs

oatmeal
c. flaked coconut
butter or margarine
sugar

3 Tbsp. milk
1 1/2 tsp. vanilla

Sift together:
1 1/2 c. flour
1/2 tsp. soda

Barbara Milligan

1 1/2 c. milk
1/2 c. sugar
6 Tbsp. cornstarch
1/2 c. milk

3/4 c. water

1 small pkg. pitted dates
1/2 c. sugar

Nancy Andro

RASPBERRY PUDDING

3/4 tsp. baking powder
1/2 tsp. salt
1/4 c. each chopped nuts and
coconut

1 1/4 c. flour
1 1/2 c. oatmeal
.. J<::._.Qr()Wl1_13!lgar
3/4 c. shortening
1/2 tsp. baking soda

2 tsp. vanilla

BROWNIES (Double recipe)

Lois Lasco

1/2 tsp. salt

In oven, toast oatmeal ana coconut until golden brown.
Thoroughly cream butter and sugar; add eggs, milk, and vanilla,
beating well. Sift together dry ingredients and add to creamed
mixture. Stir in oats and coconut. Drop from teaspoon 2 inches
apart on ungreased cookie sheet. Bake at 400° until light brown.

',

-128-

Salem, Wi.

~~~~~~

-129-

Salem, Wi.

PUMPKIN COOKIES

Karen Cowger

1 c. margarine
1 c. sugar
legg
__
1 c. canned pumpkin
1 tsp. vanilla
1/4 tsp. allspice
2 c. flour

1 tsp. baking powder

1/2 tsp. baking soda
--l/2 tsp.- s-alt - 1 tsp. cinnamon
1/2 tsp. nutmeg
1 c. raisins and 1/2 c. nuts
(optional)

Cr~am margarine and sugar together.
Add egg, pumpkin,
and vamlla. Beat well. Sift together all dry ingredients. Add
to creamed mixture and blend well. (Stir in raisins and nuts.)
Drop by teaspoon 2 inches apart on greased cookie sheet. Bake
at 350° for 12 to 15 minutes. Remove from oven. Cool and
frost with butter cream frosting.

Mabel Stoxen

PEANUT BUTTER COOKIES
1
1
1
1
1

----~---·-··--·-

1 c. brown sugar
2 eggs
1 c. peanut butter
1/2 tsp. salt
3 c. flour

c. white sugar
c. butter (1/2 lb.)
c. vegetable shortening
tsp. vanilla
tsp. baking soda

Mix together sugars, shortening, eggs, and peanut butter.
Mix well. Add vanilla, salt, soda, and flour. Make rolls
about 2 inches thick and place in refrigerator untll ready to
use. Cut and place on ungreased cookie sheet, Crisscross
top with fork. Bake in 400° oven for about 10 minutes. Makes
90 cookies.
Eleanor Imrie

ORANGE OATMEAL, COOKIES
1/2 c. shortening
1 egg
1/4 c. orange juice
1/2 tsp. baking powder
1/4 tsp. nutmeg

••
-·'Ill
•

----------~

1 c. brown sugar
1 1/2 tsp. orange rind
1 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
2 c. rolled oats

Soften shortening and blend in brown sugar. Beat in 1 egg,
orange rind, and orange juice. Add flour, mixed with balance
of ingredients. Stir in the rolled oats. Drop on cookie sheet.
Bake at 350° for 10 minutes.
-130-

Salem, Wi.

Eleanor Imrie

SUGAR COOKY

1 c. sugar
1 tsp. vanilla
2 tsp. tmki:rrg powder

1/2 c. shortening
2 eggs
2 c-. flour
3 Tbsp. milk

Cream shortening and sugar together. Beat in eggs. Blend
inilour_. baking powder, and milk. Drop by heaping teaspoGns
2 inches apart on greased cooky sheet. Flatten slightly and
sprinkle with sugar. Bake at 375° for 10 minutes.
Alta DeBell

CHOCOLATE DROP COOKIES

1 tsp. cinnamon
1/4 tsp. salt
1/2 tsp. baking soda
1/2 c. milk
1 c. nutmeats
1 c. raisins and dates

1/2 c. butter
1 c. brown sugar
2 squares chocolate, melted
2 eggs, beaten
1/4 tsp. vanilla
1 1/2 c. flour

Cream butter and sugar. Add chocolate, eggs, and vanilla.
Mix thoroughly. Add sifted dry ingredients alternately with
milk. Stir until well blended. Add nuts and fruits. Drop by
teaspoonful 2 inches apart on greased baking sheet. Bake at
350 o for 12 to 15 minutes.
Lucia Minnis

PUMPKIN COOKIES
'

•..
•
:...
j

1 egg
4 tsp. baking powder
1/2 tsp. ginger, salt, and
cinnamon

1 1/2 c. sugar
1/2 c. shortening
1 c. cooked pumpkin
2 1/4 c. flour

Put in nuts or raisins if desired.
350° •

Drop on tins.

Bake at

Granny Jenkins

SUGAR COOKIES

I

2
1
1
3

1 tsp. baking powder, in flour
4 c. flour
1 tsp. vanilla

c. sugar
c. buttermilk
scant c. Crisco
eggs
Mix.

Drop and bake at 350°,
-131-

Salem, Wi.

OATMEAL COOKIES

Alta DeBeU

1 c. butter
1 3/4 c. brown sugar
2 eggs
2-e.-fletlr
1 tsp. salt
1 tsp. baking soda

2 ts p. baking powder
3/4 c. buttermilk
2 c. rolled oats

--1/2-c.

cnoppe(f,.mt~e~t~- -

1 c. raisins

Crea_ro butter and sugar. Add-eg-gs--and-beat-wen.-Acfds ifted dry ingredients alternately with buttermilk. Mix in oatmeal, nuts, and raisins. Drop by teaspoon onto greased
cookie sheet. Bake at 350 o for 12 to 15 minutes.
CHOCOLATE CHIP CHEWIES

Marie VanAlstine

SORGHUM CHEWIES

1 1/2 tsp. soda
1 tsp. vanilla

1 c. sugar
1/2 c. shortening
I egg
1/2 c. sorghum
2 c. sifted flour
1 tsp. salt

1- e-;·-·(fui:ck~c-ooking-rolled

oats
1 (6 oz. ) pkg. chocolate chips

1 c. coconut

Cream sugar and shortening. Add egg and sorghum, beat
well. Add sifted dry ingredients, mix well. Add vanilla, Stir
in rolled oats, chocolate pieces, and coconut. Drop from teaspoon onto greased baking sheet. Bake at 375° for about 12
minutes.

Alta DeBell
Jane Smith

MARY'S SUGAR COOKIES
2/3 c. shortening

2 c. brown sugar

3 eggs
1 tsp. vanilla

1/2 tsp. salt

Then add:
2 c. flour
1 tsp. baking powder

1 c. nutmeats
1 large pkg. chocolate chips

Bake in 9x13- inch greased pan or larger pan for thinner
bars. Bake at 350 o for 25 minutes. Do not overbake.
BANANA CHOCOLATE CHIP COOKIES

1/2 tsp. almond flavoring
2 1/2 c. flour
1 tsp. soda
1 tsp. cream of tartar

1 1/2 c. sifted confectioners
sugar
1 c. butter
1 egg
1 tsp. vanilla

Cream well. Add and beat well, the following:

Mix sugar and butter. Mix in egg and flavorings. Measure
flour by dipping method or by sifting. Blend dry ingredients,
stir in. Refrigerate 2 to 3 hours. Heat oven to 37 5o. Divide
dough in half and roll out on lightly-floured pastry cloth to 3/16inch thickness. Cut with floured cooky cutter. Sprinkle with
sugar. Place on lightly-greased baking sheet. Bake 7 to 8 minutes or until delicately golden. Makes 5 dozen cookies.
I.

Edna Feldkamp

Jane Smith

MACAROONIES
2 1/2 c. flour
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 c. butter or margarine
1 c. sugar

1 egg
1 c. mashed ripe bananas
2 1/2 tsp. soda
1 tsp. vinegar
1 (6 oz. ) pkg. chocolate chips
1/2 c. chopped nuts

Sift flour, salt, nutmeg, cinnamon into bowl and set aside.
Cream butter, add sugar gradually; add egg, banana, soda, and
vinegar. Beat until light and fluffy. Add to flour mix. Put in
chips and drop onto greased sheet. Bake at 350 o for 10 to 15
minutes. Makes 6 dozen. ·
-132-

Salem, Wi.

2 c. flaked coconut
1 (6 oz.) pkg. (1 c.) semisweet chocolate morsels
1 tsp. grated lemon or orange
rind
1 tsp. vanilla

2 eggs
3/4 c. sugar
1 Tbsp. butter, melted
1/8 tsp. salt
1/2 c. flour

Beat eggs and salt until foamy. Gradually add sugar; continue beating until thick and ivory colored, 5 to 7 minutes. Fold
in flour and butter. Stir in coconut, chocolate morsels, lemon
rind, and vanilla. Drop dough by rounded teaspoons onto lightly
-133-

Salem, Wi.

·---1

I

MACAROONIES (Continued)

DANISH BUTTER COOKIES (Continued)

greased and floured cookie sheet. Bake at 325 o for 12 to 15
minutes, until delicately browned. Cool 1 minute, remove
frem:-et"Jokiesheet.

where you use the 1/2 cup flour left. Roll each sausage in foil
j
and_s_tore_in refrigerator OV@l'nightor longer-, Hse a~ you-wish,-- -- 1
slicing thin. Bake in 350° oven until edges start getting slightly
brown. Keep in covered container.

SUGAR COOKIES
1
1
1
1
2

Clara Barthel

c. powdered sugar
c. white sugar
c. margarine
c. vegetable oil
eggs

1 ts p. vanilla
4 1/2 c. flour
1 tsp. salt
1 tsp. soda
1 tsp. cream of tartar

Cream sugars, shortenings, and eggs. Add other ingredients. Chill overnight. Form into small balls, flatten with a
glass dipped in sugar. Bake at 375° approximately 10 minutes. A nice, soft cookie, especially good to serve senior
citizens.
Julie Kruzan

GINGERSNAP COOKIES

1/2 tsp. salt
2 tsp. soda
1 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger

3/4 c. butter
1 c. sugar
1/4 c. light molasses
1 egg
2 c. flour

Elsie Pflueger
4 tsp. baking powder
4 1/2 c. flour

1/2 lb. butter
1/2 lb. lard
1 1/2 c. sugar

Cream shortening and sugar. Gradually add flour and baking powder. Reserve 1/2 -cup flour for the last. You will have
to use your hands for kneading the last of the flour. Divide
dough into 3 or 4 parts and form into size like sausage. That is
...,134-

2 c. flour
1/2 tsp. salt
1/2 tsp. soda
3 squares chocolate
1/4 c. hot coffee
1/2 c. Crisco

1 c. brown sugar, firmly
packed
1 egg, unbeaten
2/3 c. thick sour cream
1/3 c. finely cut coconut

Sift together flour, salt, soda. Melt chocolate in hot coffee
(if desired, 1/4 teaspoon instant coffee and 1/4 cup boiling
water may be substituted). Cool. Cream Crisco•'and brown
sugar. Add egg and chocolate mixture. Beat well. Add sour
cream alternately with dry ingredients to creamed mixture. Mix
until well blended. Stir in coconut. Drop by heaping teaspoonfuls onto greased baking sheets. Bake in moderate oven (350 °)
for 12 to 15 minutes. Frost with chocolate frosting while warm.
Store in tightly--covered container.
Evelyn Caddy

BANANA CREAM. FROSTING

Cream butter; add sugar gradually. Blend in molasses,
egg, and dry ingredients. Chill. Shape into balls and roll in
extra granulated sugar. Place 2 inches apart on greased
cookie sheets. Bake at 375° about 10 minutes. Cookies will
be crisp when they cool.·
DANISH BUTTER COOKIES

Anna Hartnett

COCONUT ISLANDS

Salem, Wi.

1/3 c. butter cream
Dash salt
1/3 c. mashed bananas

3 c. sifted powdered sugar
1 tsp. vanilla

Beat butter cream, salt, and bananas until smooth. Mix
in powdered sugar, one cup at a time. Beat until smooth. Add
vanilla.
Evelyn Caddy

FLUFFY FROSTING
1 egg white
1 c. sugar
1/2 c. boiling water

1/2 tsp. cream of tartar
Pinch salt
1 tsp. vanilla

Beat 20 minutes at high speed.

YVONNE'S BROWN SUGAR FROSTffiG
1 c. brown sugar
2 Tbs p. butter
2 Tbsp. Crisco

Macel St. John

1/4 c. milk
1 1/2 c. powdered sugar
_1 ts p_._ VJL_l1ill a__

Melt brown sugar, butter, and Crisco together. Pour
over powdered sugar, vanilla, and beat until thick.
FABULOUS CHEESECAKE

Sally West

2 (8 oz. ) pkg. cream cheese

1
1
4
3

lb. cottage cheese
1/2 c. sugar
eggs, slightly beaten
Tbsp. cornstarch

3 Tbsp. flour
1 1/2 tsp. lemon juice
1 tsp. vanilla
1/2 c. margarine
1 pt. sour cream

Beat cheese until smooth; add sugar. Combine cornstarch,
flour, and eggs. Add with lemon juice and vanilla. Bake at
325° for 1 hour and 10 minutes. Turn off oven and let stand
for 2 hours.
Annalorraine Eckberg

RICE PUDDING
1
1
4
1

c. rice
tsp. salt
c. milk
tsp. vanilla

2 c. water
4 eggs
3/4 c. sugar

BANANA TORTE (Continued)
Filling--Beat well:
1 c. powdered sugar
8 oz.· pkg. cream cheese

Spread on top of crust. Cover with thinly sliceq !Janana_s.
Make 2boxes va:ii1lla instant pudding, using 1 cup mtlk per box.
Spread over bananas. Cover with remaining Cool Whip.

1 c. sugar
1 c. sifted flour
1 tsp. baking powder
1/2 c. butter

2 eggs
1 (8 oz.) pkg. pitted dates,

cut up
1 c. chopped walnuts

Cream butter and sugar. Add eggs, one at a"'time, and
beat well. Sift flour and baking powder. Roll dates and nuts in
half of the flour. Add to butter and sugar mixture. Add remainder of flour and mix well. Use a 9x9-inch greased pan and bake
at 350° for 30 minutes. Cut into small squares while still warm
and dust with powdered sugar before serving.
Louise Paasch

LEMON FLUFF

Add rice and salt to boiling water. Cover tightly and cook
over low heat 10 minutes or until water is absorbed. Beat
eggs well. Add sugar, milk, and vanilla and mix well. Stir in
cooked rice and mix well, coating rice. Pour into greased
casserole and bake in 350 o' oven for 1 hour or until set.
Annalorraine Eckberg

Crust:
1 c. flour
1/2 c. butter or margarine

Barbara Brenner

DATE BARS

1 (14 1/2 oz.) can (1 3/4 c.)

BANANA TORTE

1 c. Cool Whip (from large
container)

evaporated milk
1 (3 oz.) pkg. lemon jello
1 3/4 c. hot water

1/4 c. lemon juice
1 c. sugar
2 1/2 c. vanilla wafer
crumbs

Chill unopened can of milk in refrigerator until icy cold,
about 3 to 4 hours. Dissolve jello in hot water. Chill until
partially set. Whip until light and fluffy. Add lemon juice and
sugar. Whip chilled milk and fold into jello mixture. Line
bottom of 9x13-inch pan with crumbs. Pour jello mixture over.
Top with remaining crumbs. Chill until firm. Cut into squares
and center each with a maraschino cherry. Serves 12 to 15.

2 Tbsp. sugar
1/3 c. chopped nuts

Mix well. Press into 13x9x2-inch pan.
at 350 o. Cool.
-136-

Bake 12 minutes
Salem, Wi.

-137-

Edna Feldkamp

SPRING GREEN DESSERT

1 c. flour
1/4 c. (1 stick) oleo
1;':2_c __ ground . pecanS--~-1 pkg. cream cheese

1 c. powdered sugar
2 c. prepared whipped topping
-- 2--pkg.-instant--pistaehio-- pudding or other flavor
3 c. milk

Mix flour, oleo, and pecans togeth_eJ:'_._Pat into_9x13-inch. __ _
pan and oake at 350° for it minutes:- Do not brown; let cool.
Second Layer: Cream powdered sugar and cheese together and
fold in 1 cup whipped topping. Spread over cooled crust. Third
Layer: Beat together pudding mix and milk for 2 or 3 minutes.
Spread over second layer. Refrigerate overnight or 2 to 3
hours. Before serving, spread 1 cup whipped topping over all.
Jane Smith

PISTACHIO DESSERT

1/2 c. margarine

1/2 c. nuts
Mix and pat into 9x12-inch cake pan.
350°; cool.

1 c. sifted flour

1 c. brown sugar
1/2_c. m~ltedl:>utler __

3/4 c. uncooked oats

1 c. Cool Whip (reserving
rest of 9 oz. carton)

I
'
r

-Mix until crumbly. Press half of mixture into 9x9-inch
greased pan. cover with:

-4 e-. 4-ie-ed r-hubarl:J2 Tbsp. cornstarch
1 c. sugar

l c. water
1 tsp. vanilla

Cook until thick and clear. Top with remaining crumbs and
bake 45 to 60 minutes at 350°. Serve warm or cool, with
whipped topping if desired.
RHUBARB CRUMBLE

Marge LaMeer
1/4
1/3
2/3
1/8
1/4

c. melted shortening
c. brown sugar
c. flour
tsp. salt
tsp. soda
2/3 c. quick-cooking oatmeal

Bake 10 minutes at

Filling:
1 c. powdered sugar
1 (8 oz. ) pkg. cream cheese

Jewell Lattner

3 c. rhubarb
2 Tbsp. orange juice
3/4 c. sugar
1/4 tsp. c lnnamon
1 Tbsp. butter

Crust:
1 c. flour

RHUBARB CRUNCH

Arrange rhubarb in 8x8x2-inch greased pan. Sprinkle with
orange juice, sugar, and cinnamon. Dot with butter. Combine
melted shortening with brown sugar. Sift together flour, salt,
and soda. Mix with oatmeal. Blend with the brown sugar mixture and spread over rhubarb. Bake at 375 o for 40 minutes.
Serve with cream, if desired~

Mix in mixer and spread on crust.
1 pkg. coconut cream instant
pudding

3 c. milk

1 pkg. pistachio instant
pudding

BANANA SPLIT TORTE

Anne Jones

First Layer:

Mix and spread on cream cheese layer. Top with rest of
Cool Whip and sprinkle with nuts.

1 1/2 c. graham cracker
crumbs

1 stick melted oleo

1/2 c. sugar

Mix all ingredients together. Pack into a 9x13-inch pan.
Second Layer:
2 c. powdered sugar
-138-

Salem, Wi.

2 soft sticks oleo
2 eggs
-139-

Salem, Wi.

I

I
.

l:SANANA

Third Layer: Slice 5 bananas OJ1_t()_p_Qf'_<;~{Lond_la~@l', --FQ1J_r_th_ Layel'! St:read -a-talt can -of crushed, drained pineapple
over bananas. Fifth Layer: Spread a 9 ounce dish of Cool
Whip over fourth layer. Sixth Layer: Sprinkle either chopped
m~raschino cherries or chopped pecans over fifth layer. Refrigerate several hot:trs.
- - -- -

1 c. boiling water
1 pkg. lemon jello
1/2 c. sugar
1 large or 2 small pkg.
cream cheese

Inez Barthel

1 c. Milnot
1 pkg. vanilla wafers or
8 double graham crackers,

crushed
1/2 stick margarine

Dissolve jello in boiling water, cool. Cream sugar and
cream cheese. Mix with cool jello. Whip Milnot which has
bee~ thoro~ghly chill~ {stiff as possible). Fold in gently with
the Je~lo m1xture. Lme a round spring form pan or a square
pan w1th crumbs, combined with margarine. Reserve some
for topping. Pour cheese mixture in pan and chill for at least
2 hours.
Edna Feldkamp

RICE PUDDING
2 eggs
2 c. milk

1 1/2 c. cooked brown rice

Dash nutmeg
1/2 c. raisins (optional)

1/3 c. honey
1 tsp. vanilla

Beat eggs well. Add milk, vanilla, rice, nutmeg, and
raisins. Dust with nutmeg. Bake in 1-quart casserole at 350 a.
Test for doneness with knife. If knife comes out clean, it is
done. Chill. Serve plain or with cream topping or fruit.

2 c. sugar

6 egg whites (3/4 c.)

Beat at least 15 minutes. Spread over cracker crust.

REFRIGERATOR CHEESE CAKE

Anna Hartnell

MERINGUE TORTE

SPLIT TORTE (Continued)

Fresh or cannedstrawoor-l'ie-s,
raspberries, or any fruit

1 1/2 tsp. lemonjuice ()r

-------c.c-~"c-­

---vTnegar ___ ---

Beat egg whites until stiff. Gradually beat i~ sugar, ~little
at a time. Add lemon juice or vinegar. Beat until very stiff
__ and--gloss-y.- -B-ake-unti:t detic-ate ty brown and crusty on pan lined
with brown paper at 250° for 40 to 50 minutes. Serve with fruit.
Franc is Slamar

PEACH DESSERT
1 c. flour

1/3 c. butter

1 tsp. baking powder

2 Tbsp. sugar
1 egg
pan.

Mix as for pie crust and press onto sides and bottom of pie
.,
Filling:
1/8 tsp. salt

Sliced fresh peaches
1/2 c. sugar
1/4 tsp. cinnamon

1/4 tsp. nutmeg
1 c. sour cream

Pour sour cream over all. Bake 30 to 35 minutes at 350 o.
Peggy Long

LilVIE CHEESECAKE
\.

1 large can evaporated
milk (cold)
1 large box lime jello

1 (8 oz.) pkg. cream cheese,
softened
1 c. sugar

Prepare jello. Let it partially set. In medium size bowl~
cream together cream cheese and sugar. In a large bowl, whtp
evaporated milk until thick. Add jello and cream cheese mixture. Beat well. Pour mixture into a 13x9-inch pan which has
a graham cracker crust.
Graham Cracker Crust:
1 1/2 pkg. graham crackers
1/3 c. butter or margarine
Melt butter. Pour onto crushed crackers. Press into 13x9inch pan. Put into refrigerator to chill before pouring in cream
cheese mixture. Chill cheesecake for 3 hours.
-141,..
Salein, Wi.

-140-

salem, Wi.

l

CHERRY CHEESE CAKE

Myra Klivit

Marge Kruzan

CHESS PIE

1 tsp. vanilla
Juice of 1 small lemon
Unbaked--pte -crust--

4 eggs
1/4 lb. melted margarine

Graham cracker crust,
unbaked
2- egg-whites- - 1/2 c. sugar
Let cream cheese set until soft. Beat whites until frothy.
Add sugar. Gradually 008.-t unti-l sti-f-f-hut-ooi-d-ry-;----/!lctitt-T'T'l~,.,----­
cheese and vanilla. Gradually beat until smooth. Pour into
lined pan. Bake 20 minutes at 350°. Cool slightly. Top with
cherry pie filling.
CHERRY CHEESE CAKE

Harriet Kaphengst

8 oz. softened cream
cheese
1/2 c. sugar
1 large Cool Whip

9- inch unbaked graham

cracker crust
1 can cherry pie filling

Beat cream cheese and sugar until creamy. Blend in
Cool Whip. Spoon into crust, Top with pie filling. Chill 3
hours.
Graham Cracker Crust:
1 pkg. graham crackers
1/4 c. sugar

1/4 c. melted butter

Mix well and press into 9-inch pie plate.
ANGEL SHERBET DESSERT
1 pt. whipping cream
18 party macaroons, crushed
1/2 c. pecans, chopped

Darla Naedler
3 tsp. sugar
3 flavors sherbet

Whip cream, add sugar. Mix with crushed macaroons
and chopped pecans. Place 1/2 mixture in 9x13-inch pan.
Spoon in 3 flavors sherbet intermittently. Place rest of mixture on top. Freeze. Remove from freezer 15 minutes before serving.

-142-

Bake 3/4 hour

Mabel Tuttle

PISTACHIO DESSERT

1 (9 oz. ) frozen whipped
topping
3/4 c. small marshmallows
1/2 c. broken nutmeats

1 large can crushed
pineapple (do not drain)
1 pkg. pistachio instant
pudding mix

Combine all ingredients. Mix well. Pour into a mold or
serving dish. Chill 2 to 3 hours or overnight. Serves 8 to 10
"'
persons.
OLD FASHIONED
STRAWBERRY SHORTCAKE

Mrs. Glen Bush
1/2 c. soft vegetable
shortening
1 egg, beaten
2/3 c. plus 2 Tbsp. milk

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

Preheat oven to 450 o. G;r-ease well, a 9-inch round layer
pan. In large bowl, sift together flour, baking powder, sugar,
and salt. Use pastry blender until crumbly. Add eggs and milk
s~irring with fork to make a soft dough. Gather dough together '
wtth hands. Knead 15 to 20 times on lightly-floured board. Pat
dough evenly into pan with fingers. Bake 15 to 20 minutes, until
toothpick tested in center comes out clean. Reserve 3 perfect
berries for garnish. Slice remainder into large bowl and toss
with 3/4 to 1 cup sugar. When cake is cool, cut in half with
serrated bread knife. Butter bottom layer and add berries.
Cover with top layer, cut side down. Can cover with whipped
cream, if desired. Serves 10 to 12.

I

-143-

71

J.

LEMON SPONGE ROLL
1 c. flour
_2tsJJ. baking powder
1/2 tsp. salt
4 eggs
1 c. sugar

Margaret Davis
1/4 c. cold water

_

1-tsp-.----vanH!a ...

1 box l~mon pudding and
pie filling
Confectioners sugar

Combine flour and sugar. Add baking powder -a~d salt, stir
to blend. Beat eggs 5 minutes, until light and thick. Add
water and vanilla. Mix at a low speed. Pour into greased
waxed-paper-lined 10x15-inch pan. Bake 12 to 15 minutes' at
375o. Loosen edges, invert, and turn out of pan immediately
onto a towel sprinkled with powdered sugar. Remove waxed
paper, trim if edges are rough, roll up carefully in towel, cool
on rack. Prepare lemon pudding and pie filling as directed and
chill. Unroll cooled cake, spread cooled pudding evenly roll
up carefully. Chill until ready to serve.
'
CHOCOLATE CHIP DESSERT
1 pkg. chocolate chips
2 Tbsp. sugar
2 Tbsp. water

Helen Briggs
3 eggs, separated

1/2 pt. whipping cream
3 pkg. double Twinkies

Melt .chips, sugar, and water and cool. Add egg yolks,
one at a tlme, beat by hand. Beat egg whites until stiff. Fold
into chocolate chip mixture. Cut Twinkies in thirds and place
in dish. Alternate with chocolate mixture. Top with 1/4 cup
chopped nuts.
REFRIGERATOR

Marge Kruzan

DESSE~T

4 1/2 oz. Cool Whip
2 pkg. instant lemon pudding
mix
3 c. milk
Chopped nuts

1 c. flour
1 stick margarine
1/2 c. chopped nuts
1 c. powdered sugar
8 oz. cream cheese

Blend flour, margarine, and nuts and press into 9x12-inch
pan. Bake at 350° and cool. Blend powdered sugar, cream
cheese, and Cool Whip and spread over crust. Beat pudding
mix and milk until thick ancf spread over cheese mixture.
Spread Cool Whip over the top of all and sprinkle with chopped
nuts.
-144~

SATIN PIE
1 (12 oz.) pkg. semi-sweet
. chocolate. chips
1/4 c. milk
1/4 c. sugar
Pinch salt

Marie VanAlstine
4 eggs, separated
_l tsp. vanUla
_
9-inch baked pie shell
Whipped cream or Cool vVhip

-- ---combi.tfe chocolate, milk, sugar, and salt in top of a double
boiler. Cook over hot water until mixture is blended and
smooth. Cool slightly. Add egg yolks, one at a time, beating
well after each addition. Blend in vanilla. Beat egg whites until
stiff. Fold into chocolate mixture, blending thoroughly. Pour
into baked pie shell. Let set 2 to 3 hours. Serve with whipped
cream.
Dixie Lee Muto

THE IMPOSSIBLE PIE
1/2 c. Bisquick
1/2 c. sugar
4 eggs
2 c. milk

1 tsp. vanilla

•·

3 Tbsp. oleo or shortening
3 1/2 oz. coconut (optional)

Mix all ingredients in blender. Pour into large buttered pie
tin. Bake at 400 o about 30 minutes or until set. Cool, then
refrigerate before serving.
STRAWBERRY PIE
Baked pie shell
2 Tbsp. cornstarch
Strawberries
1 c. sugar

Edna Jones
1 c. water
.·1/4 c. dry jello
2 drops red food coloring
Whipped cream

Fill baked pie shell with strawberries .. Boil sugar, cornstarch, and water. Add 1/4 cup dry jello from box and add 2
drops red food coloring. Let cool. Pour over berries. Serve
with whipped cream.

'f
I

~--·-

RHUBARB CUSTARD PIE (Two crust)
3 eggs, beaten

Louise Paasch

2 c. sugar
4 Tbsp. flour

2 1/2 Tbsp. milk
4_<::· cut:uQ_!'ll\lb arb___ _

Crust:
ccc·- ·····-

Mix until moist. Pour into a 9-i.nch pie shell and put top
crust on. Bake at 400° for 1 hour.
PIE CRUST MlX

Marge Kruzan

8 c. flour
1 lb. lard

3 tsp. salt

1/2 c. oil

Mix the above first 3 ingredients together well. Add oil.
Put in a plastic container and store in refrigerator.
To make 2 double-crust pies, take out 3 cups of mixture
and add 7 tablespoons of ice water. Keeps a long time.
APPLE SLICES

Nancy LaMeer

8 apples
1 c. sugar
Pinch salt
2 Tbsp. flour

---~14--c ;---butte~or

-margarine

-11/2 <h flour

Dash salt

3 Tbsp. sugar

Mix until crumbly.
-utes in..31ill"_olLe..n.

Pat into 9x13-inch pan.

Bake 15 min-

Filling:
4 egg yolks
4 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar

4 c. rhubarb
3 Tbsp. flour
1 1/2 c. sugar
1/4 tsp. nutmeg
1/2 c. milk

Stir first 6 ingredients together and cook over medium heat
until thick. Pour over crust. Beat egg whites with cream of
tartar. Gradually beat in 1/2 cup sugar and beat ufttil very
stiff. Do not underbeat. Spread on top and bake 8 or 9 minutes in 400 o oven.

1 tsp. cinnamon

Butter
1/2 tsp. nutmeg

**

EXTRA RECIPES

**

Dough:
2 c. flour
3 tsp. sugar
1 tsp. salt
2/3 c. Crisco

2 egg yolks
7 Tbsp. water
1 Tbsp. lemon juice

Mix together. Spread 1/2 dough on cookie sheet. Spread
on apple mixture and cover with other 1/2 of dough. Bake at
425 o for 15 minutes, reduce to 350 o, and bake another 30 minutes. Spread with frosting while warm.
Frosting:
1 c. powdered sugar
2 Tbsp. butter

1/2 tsp. vanilla

2 Tbsp. milk

-146-

Salem, Wi..

-147-

Salem, Wi.

**

EXTRA RECIPES

-148-

**

Salem, Wi.

CANDY, JELLY, PRESERVES

TEMPERATURE TESTS
-fO-R--G AN-0¥ M-A K-JN-G . - - -There are two different methods of determining when candy has been
cooked to the proper consistency~ One is by using. a candy thermometer_ ..
in order to record degrees, the other is by using the cold water test. The
chart below will prove useful in helping to follow candy recipes:

TYPE OF CANDY

DEGREES

COLD WATER

Fondant, Fudge
Divinity, Caramels
Tc:ffy
Butterscotch
Peanut Brittle
Caramelized Sugar

234-238°
245- 248°
265- 270°
275-280°
285-290°
310- 321°

Soft Ball
Firm Ball
Hard Ball
Light Crack
Hard Crack
Caramelized

Macel St. John

BEET JUICE JELLY

s c.

1 pkg. sure;..Jetl

beet juice
Boil 1 1/2 minutes.

Add:
1 1/:6 pkg. grape Kool-.Aid

4 c. sugar
Bring to a rolling boil.
seal.

Boil 1 l/2 minutes.

Iva L. Coolbaugh

ELDERBERRY JAM

1/4 c. vinegar

2 qt. berry juice
6 c. sugar

Cook until jelly point is reached.
NEVER FAIL BLUE GRAPE JELLY

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 'h
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.

Fill jars and

..
Louise Paasch

Wash and stem grapes. Mash grapes to get juice started
before cooking. Add 1/2 cup water and cook until grapes are
done. Pour into jelly bag and let drain. After juice is ready,
measure 5 cups juice into saucepan and cook 20 minutes by the
clock figuring cooking time from time juice reaches a rolling
boil. 'Remove from fire and add 5 cups sugar, stirring con~tant­
ly, until sugar is completely dissolved. Do not cook sugar 1_n
juice. pour into jelly glasses, ,seal, a~d. let stand. Jelly WLll
thicken gradually; and since suga:t:'.and JUICe are not cooked together, the delicate grape flavor is kept intact.
RHUBARB STRAWBERRY JAM
5 c. chopped rhubarb
4 c. sugar

Dorathea Fircow
1 pkg. strawberry jello

Mix rhubarb and sugar and let stand overnight. Bring to
full boil and boil 5 minutes. Remove from fire. Add 1 package
jello. Stir. Place in containers. Refrigerate or freeze.

In CARAMELIZING, the sugar first melts then becomes a golden
brown. It will form a hard brittle ball in cold water.

-149-

Salem, Wi.

Louise Paasch

WINTER JAM
3 c. cranberries

2 Tbsp. lemon juice

1 1/2 c. diced apples,
peeled
1 1/2 c. water

3 1/2 c. sugar

1 V'2_c. crushed_ pineappler-drained

Cook the cranberries and apples in the water until they are
clear and tender. Press fruit through sieve to remove skins.
Measure. There should be 3 cups of pulp. Add pineapple,
lemon juice, and sugar. Mix well and boil rapidly until thick
and clear (about 6 to 8 minutes). Pour into sterilized jars to
within 1/4 inch of top. Yield: 4 1/2 pints.
MILLION DOLLAR FUDGE

Elsie Pflueger
2 Tbsp. butter
1 tall can evaporated milk

4 1/2 c. sugar
Pinch salt

Boil together, stirring constantly, for 6 minutes. While
this is cooking, the following ingredients could be placed in a
large bowl and set into boiling water:
12 oz. semi-sweet chocolate
bits
1 pt. marshmallow creme
2 c. nuts (optional)

12 oz. German's sweet
chocolate or 4 or 5 squares
unsweetened chocolate

Pour boiling syrup over these ingredients. Beat until all
chocolate is melted. Pour into buttered pan no smaller than
9x13 inches. Let stand several hours before cutting Makes 5
pounds.
Mrs. George Jones

NEVER FAIL FUDGE
2 c.

1/4 c. Karo syrup
1/2 c. canned milk
1/2 tsp. vanilla

sugar

2 squares chocolate

1 stick butter

Put first 4 ingredients on, heat slowly until all melted.
Turn up heat, cook until ball rolls up in cold water. Add butter, vanilla, beat until stiff. Nuts or coconut are optional.

JANUARY THAW

Bessie Elyea

2 c. brown sugar

1/2 c. milk
Butter size of a walnut

1 c. nuts

Put sugar and milk in a saucepan and let it dissolve slowly;
add butter and let boil until it forms a ball when dropped in cold
water. Remove from stove. Add chopped nuts and beat well.
Tui'n into a butt~I'OO pan and wlten coeled, cut into Sttuares.
(This is especially good with peanuts.)
CHOCOLATE FUDGE

Jane Smith

6 c. white sugar

1 (13 oz.) can Carnation milk

Cook in heavy saucepan, stirring constantly for 5 minutes
after it starts boiling. Remove from heat. Add:
1 large bag chocolate chips

..

1 tsp. vanilla
1 lump butter

1 c. nutmeats

Beat until smooth and creamy and pour onto large buttered
platter. Makes 6 pounds.
PEANUT BRITTLE
1 c. sugar
1/4 c. water

Sue Jones
1/2 c. Karo syrup
1 tsp. baking soda

Mix together and let it bo,il. After it starts to boil, pour
in 2 cups raw peanuts, with skiq? on them. Stir until they stop
popping. Add baking soda, stir until it foams. Pour immediately into greased pans.
POPCORN BALLS
1 c. sugar
1/3 c. white syrup
3 qt. popped corn
1/2 c. butter

Marge LaMeer
3/4 tsp. salt
3/4 tsp. vanilla
1/3 c. water

Stir and cook sugar, corn syrup, water, butter, salt until
sugar is dissolved. Continue cooking without stirring until
syrup forms a brittle ball when dropped in cold water or 270 o on
-150-

Salem, Wi.

-151-

Salem, Wi. .

POPCORN BALLS (Continued)
candy thermometer. Add vanilla. Pour syrup slowly over
popped corn. Mix well to coat every kernel. Makes 12 medium
sized balls.
Note: Grease hands before shaping into balls.
in cold water--works out fine.

**

EXTRA RECIPES

**

t.

i

-152-

Salem, Wi.

_L

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 on 25, 50 and 100 servings, taken from "Planning Food For Institutions,"
a USDA handbook.

FOOD

~5-·---·

------56-·--SERVINGS

SERVINGS

50 slices or
3 1-IIJ. IO<JVeS
Y:z pound
1 cup

100 slices or
%to 1 pound
2 to 3 cups

200 slices or
12.1-lb.Joavesl% pounds
4 to 6 cups

1Y:z quarts

2% to 3 quarts

5 to 6 quarts

1 quart
1Y:z heads

1'!.. to 2 quarts
2% to 3 heads

5 to 6 heads

6Y:z pounds
9 pounds
13 pounds

13 pounds
18 pounds
25 to 35 pounds

25 pounds
35 pounds
50 to 75 pounds

13 pounds

25 pounds

50 pounds

7Y:z pounds

15 pounds

30 pounds

2'4 gallons
8% quarts

4% gallons
17 quarts

Spaghetti
Baked Beans
Jello Salad

4'4 quarts
4% quarts or
1 12x20" pan
1'4 ·gallons
%gallon
%gallon

2% gallons
1% gallons
1'4 gallons

5 gallons
2% gallons
2% gallons

Ice Cream:
Brick
Bulk

3'4 quarts
2% quarts

6% quarts
4% quarts or
1Y, gallons

12Y> quarts
9 quarts or
2'12 gallons

Y:z pound and
1 V. ga I. water
1/12 pound and
1Y:z gal. water
10 to 15 lemons,
1Y:z 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
1Ya 10" layer"
cakes
%pint

75 pounds
1 12x20" sheet
cake
3 10" layer
cakes
1% to 2 pints

150 pounds
2 1 2x 20" sheet
cakes
6 1o" layer
cakes
3 pints

Butter
Mayonnaise
Mixed Filling
(meat, eggs, fish)
Mixed Filling
(sweet-fruitl
Lettuce
Meat, Poultry or Fish:
Wieners (beef)
Hamburger
Turkey or chicken
Fish, large
whole (round)
Fish, fillets
or steaks
Salads, Casseroles:
Potato Salad
Scalloped Potatoes

Beverages:
Coffee
Tea
Lemonade
Desserts:
Watermelon
Cake

Whipping Cream

Alt-a :QeBell

WASSAIL

---····---U]Q-- ----- -

SERVINGS

Sandwiches:
Bread

BEVERAGES AND MlliCELLANEOUS

!i 1-lb~(g_avJJ.s

2% to 4 quarts

1 (18 oz.) can unsweetened
pineapple juice (2 1/4 c. )

6 c. apple cider or juice
1 cinnamon stick
1/4 tsp. nutmeg
-1/4-e. honey - ··
3 Tbsp. lemon juice

Orange stars (orange slices,
cunnto stars)
Cinnamon sticks

1 tsp. grated lemon peel
In large saucepan, heat cider and one cinnamon stick to
boiling; reduce heat. Cover and simmer 5 minutes. Uncover;
stir in remaining ingredients except orange stars and cinnamon
sticks, simmer 5 minutes longer. Serve in punch bowl; float
orange stars in bowl. Use cinnamon sticks as individual stirrers. Makes 16 servings, 1/2 cup each.

.,
VELVETY ORANGE EGGNOG

Edna Feldkamp
1 c. orange juice
Grated rind of 1 orange
Nutmeg

6 eggs, separated
5 Tbsp. honey
3 c. heavy cream

Beat egg yolks with 3 teaspoons of honey. Add 1 cup cream
and milk and continue beating. Add orange juice slowly to prevent curdling. VVhip rest of cream. Fold into mixture. Beat
egg whites, add 2 teaspoons honey, beat again. Fold in rind.
Garnish with nutmeg.
HOT CHOCOLATE MIX (1)
1 c. Pream
2 c. dry milk

Nancy LaMeer
1/2 c. cocoa
1 tsp. salt

1 1/2 c. sugar

Mix all together.

Use 1/4 cup per 1 cup hot water.

-153-

Salem. WL

HOT CHOCOLATE MIX (2)

Helen Franz

RUSSIAN TEA (2)

In medium bowl, combine:

1/2 c. sugar

1/2 tsp. salt
3/4 c. sugar
1/3 c. cocoa
1/2 c. nondairy creamer
_1/2 c. nonfat dry-m-ilk-- - -- ---

2 c. Tang
1/2 c. instant tea
r pkg;-Terrion-a:ae-wllnsugai·

Mix well. Store in airtight container. To use, place 2
heaping teaspoons in cup, add hot water, and stir. (Also very
good with a small amount of Vi:lJ:lilla.) Makes lpint.- ___ _

Mix altogether and store in fruit jar and keep tightly covered. Use 2 teaspoons per cup with hot water. May add 1
t~J30Gn-E>-Fange-juiee, if-desired, to a cup.

HOT CHOCOLATE MIX (3)
Powdered milk to make 8 qt.
1 lb. can Nestle's Quik
chocolate

Mrs. Vernon Stockwell
6 oz. powdered creamer
Powdered sugar to taste

Combine all ingredients. Store tightly covered.
cup mix to each 1 cup hot water.

Add 1/3

Melanie Dedering Alban

CAFE DE OLLA

Perk a pot of coffee to des ired strength. Add:

Steep for several minutes.
Hertha Dedering

RUSSIAN TEA (I)

2/3 c. instant tea
1 tsp. cinnamon
3/4 tsp. cloves

1 (I lb. 2 oz.) jar Tang
1/2 c. sugar
1 (3 oz.) pkg. lemonade mix

Mix to taste with hot water and serve.
in closed jar on cupboard shelf.

-154-

-l Tbsp.

FRUIT FROST BEVERAGE

Dry mixture keeps

cloves

I

He:-:-tha Dedering

Mix, strain, and refrigerate juices; stir in sugar. Add ice
cream by spoonfuls. Beat until frothy and smooth.. Garnish
with fresh fruit slices. Makes 10 (8 ounce) servings. (Need 6
to 8 limes.)

Pumpkin seeds
Salt

Barbara Brenner
Salad oil or Planter's
peanut oil

After carving pumpkins, wash seeds thoroughly and dry
with paper towel. Put in bowl and add enough salad oil to coat
seeds. Lay seeds flat on a cc;>okie sheet and sprinkle salt over
the seeds so that they are well coated. Roast in 275 a oven for
1 1/2 hours. The seeds should he golden brown when finished.
SAUERKRAUT

Louise Paasch

Use good, sound heads of cabbage. Use 2 ounces (3 1/2
teaspoons) salt with every 5 pounds of shredded cabbage. One
pound will filll pint glass jar.
Remove outside green and dirty leaves. Quarter the head
and slice off the core. Shred the cabbage finely and put 5 pounds
cabbage and 2 ounces salt in a large pan and mix well. Pack
gently in the crock with a potato masher. Repeat until crock is
nearly full. Cover with a cloth, plate and weight. Fermentation
will be complete in 10 to 12 days.
Salem, Wi.

[

1 1/3 c. sugar
1 qt. vanilla ice cream
Lemon, orange, and lime
slices

2 c. orange juice
1 c. lime juice
1/2 c. lemon juice
2 c. canned pineapple juice

ROASTED PUMPKIN SEEDS

3 Tbsp. dark brown sugar

2 sticks cinnamon

2 Tl:>ElQ._ gj_f1DlJ.illQ1l._ ---- --

-155-

SaleruJ :WL

I

t

SAUERKRAUT (Continued)

OLD FASHIONED BREAD PUDDING

As soon as sauerkraut is thoroughly cured, pack in steri""
lized jars, adding enough of the sauerkraut brine, or a weak
l:Jrin~_m::td e by dis so 1viug 2tablespoonssalLto -3.-JqUal't-D,t--'i\'al;er~,c"·~~-c,':f.;
to fill jars to 1 1/2 inches from top. Put on cap, screwing ha.nd
firmly tight. Process in water bath for 15 minutes.
During the curing process, sauerkraut requires daily attention. Remove the scum as it forms, and wash and scald the
ctoth often, to keep iCfreerrom scum an<lmoTd.
· --- -

Scald 2 cups milk.
Cool.

DRESDEN RICE

Pour over 4 cups stale bread crumbs.
1/4 tsp. salt
1 tsp. cinnamon or nutmeg

1/4 c. melted butter (oleo)
1/2 c. granulated sugar
2 eggs, slightly beaten

Bake at 350 o for about 40 to 45 minutes or until knife inserted comes out clean.

Leona Smith
CHOCOLATE FUDGE

Boil 1 cup rice with a little salt.

Dissolve 1/4 package gelatin (1 envelope equals 1/4 package)
in 1/4 cup cold water. Heat 1/2 cup milk and add gelatin to it.
Then add this to rice. Whip 1 pint whipping cream and add to
rest of ingredients. Stir occasionally. Serves 10 people.
Nancy LaMeer

MAPLE SYRUP
1 c. water

2 c. sugar

(Makes 5 pounds.)

Marge Kruzan

Drain and let cool.

1 tsp. vanilla

1 c. sugar

Bring to boil.

Iva L. Coolbaugh

Add 1/2 teaspoon Mapleine (Crescent).

2 squares unsweetened
chocolate
12 oz. pkg. semi-sweet
chocolate chips
13 oz. sweet milk chocolate
1 Tbsp. vanilla
2 c. chopped nuts

1/2 c. margarine
1 tall can evaporated milk
4 c. granulated sugar
1/2 lb. marshmallows or 32
large (4 1/2 c. miniature
marshmallows)

Combine margarine, evaporated milk, and sugar in a large
heavy saucepan. Stir over medium heat until sugar is dissolved. Bring to a boil, cover. Boil 5 minutes. Turn off heat.
Add marshmallows; stir until dissolved. Add the three kinds of
chocolate, one at a time, stirring after each addition until completely melted. Add vanilla and nuts; blend. Pour into a
greased 10x15-inch jelly roll pan. Let stand until firm before
cutting into squares. Store in refrigerator.

Dianne Waddell

NOT-TOO-SWEET
CRUNCHY CEREAL

Christine Cook

HOT MULLED CIDER
1/2
1/2
1/4
1/2

3 1/2 c. old-fashioned oats

1/2 c. crumbled shredded
wheat biscuits
1/4 c. brown sugar, packed

c. seedless raisins
c. slivered almonds
c. vegetable oil
tsp. vanilla

Put the rolled oats, shredded wheat, almonds, brown
sugar, vegetable oil, and vanilla in large bowl. Toss to mix
well; then put mixture in a large baking pan and spread evenly.
Put in oven and turn on to 325 o. Bake 20 minutes, until cereal
is golden brown. Remove from oven and let cool before mixing
in raisins. Keeps well stored in covered container in refrigerator. Eat dry or with milk.
-156-

Salem, Wi.

2 qt. sweet apple cider

14 whole allspice or 1 tsp.
Dash salt
2 to 3 cinnamon sticks

20 whole cloves
1/2 c. sugar

Combine cider, sugar, and salt. Bring to a boil. Place
condiments in cheesecloth bag and drop it in cider. Simmer 15
minutes. Let stand 2 hours. Serves 8 to 10.

-,.157-

Salem, WL

PROM'NADE PUNCH

Gladyce Barnett

Makes about 3 quarts or 24 (4 ounce) servings.

1 ts p. ginger

_U4 t~ P•_ ~B:rli!J _salt_ ______________ _
Use as sauce while baking or as marinade.

orange juice
1 (6 oz. ) can quick frozen
concentrate for lemonade

Hertha fledering

Mix concentrated orange juice, concentrate for lemonade,
and water. Chill. To serve, pour orange juice mixture into
punch bowl. Add ginger ale and mix. Float fruit and Snow
Queen's Tiara (see Snow Queen's Tiara, page 29).

Season each glass of tomato juice with:
1/4 tsp. lemon juice

1/2 tsp. Worcestershire
sauce

1 drop Tabasco sauce

Serve chilled.
RUSSIAN DRESSING

Mrs. Louis Slamar

1 Tbsp. salt
1 1/2 Tbsp. dry mustard

**

3/4 c. sugar

EXTRA RECIPES

Add enough water to make a paste, then add 2 cups corn
oil and beat at high speed. Add at low speed:

3/4 c. catsup

1/2 c. vinegar
SWEET FRENCH DRESSING

2 Tbsp. catsup
1/2 c. oil
1 tsp. salt
1 tsp. paprika

1/2 c. sugar
1/4 c. vinegar
1 Tbsp. lemon juice
1 tsp. onion salt
Place all ingredients

Nancy LaMeer

~n

blender for 2 minutes.

Makes

1 1/2 cups.

CHILI SAUCE

Lena Schlax

2 c. vinegar
3 Tbsp. salt
much juice as possible)
1 tsp. cinnamon
sweet red peppers
green peppers
1/2 tsp. cloves
1/2 tsp. allspice
c. celery
1/2 tsp. nutmeg
c. onions
c. sugar
Boil 2 hours.. Watch closely.
Salem, Wi.
-158-

1 gal. tomatoes (remove as

2
2
2
2
3

-159...

**

.

**

EXTRA RECIPES

INDEX OF RECIPES

**

Page
APPETIZERS, PICKLES, RELISHES
Hot Buns
Appetizer Meat Balls
Hot Dog Appetizers
Zucchini Appetizers -- - - ---- - - -- --- - -- -- - - - -

1

Bread and Butter Pickles
Cherry Dill Chunk Pickles
Jazzy Hot Dogs -- ------- - -- -- -- --- - ---- -- --

2

Mushroom- Burger Appetizers
Blue Cheese Dip
Clam Spread
Dill Dip (1) - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

3

Dill Dip (2)
Dill Dip (3)
Dried Beef Dip
Dried Beef Spread

4

..

Liver Sausage Dip
French Dressing
Best Pickles in the World
Dilled Onions - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

5

Dill Pickles
Freezer Cukes
Lazy Wife Pickles --------------------------

6

Green Tomato Relish
Sweet Chunk Cherry Dills
Sweet Cucumber Pickles

7

Watermelon Pickles

8

SOUPS, SALADS, VEGETABLES
Pink Salad
Strawberry Jello Mold
Chicken Salad
Jello Salad ------------------------------

-160-

Salem, Wi.

-161-

9

Salem, Wi.

Page
Congealed Salad
Taco Salad
--Pat-r-i1}ti:e-Melcl--;;;;-"'-"' --- ""-'"'- '- .;,.-;...;::.--;:;-:;.-.;:; .:.; _ c::-:::-;::.·:;.;.-=--"

21
.:::--=---:::-=-...:~-liT

Beets with Pineapple
Company Cabbage ---------- _- ____________ _

11

---

- - Mushroom Souffle
Baked Beans
Tangy Bean Salad -- -- --- -- -- - -- -- -- -- -- -- - _,_,_

Italian- French String Beans
Stuffed Acorn Squash
Senate Restaurant Bean Soup

12

Broccoli Casserole
Tomato Soup - _ - - _______________________ _

13

Corn Soup
Vegetable Soup
Wax Bean Soup __________________________ _
Mummy Sauerkraut
Au Gratin Potatoes
Green Beans Paprika

15

Savory Carrots
Gloriosa Bean Bake
Cooked Red Cabbage

16

Cabbage Casserole
Company Green Beans
Vegetables au Gratin

17

Mustard Beans
Baked Carrots
"Dressed Up 11 Green Beaoo
Potatoes Yorba ______________ - ___ - -- - - --Stuffed Mushrooms
Sweet and Sour Cabbage
Broccoli Supreme _______________________ Rootin' Good Casserole
Sauerkraut Casserole
Baked Beans ___________________________ - "'"

-162-

14

18

19

20

Salem, Wi.

------

22

-----

Three Bean Salad
Vegetable Salad
Orange Delight - - - - - - - - - - - - - - - - - - - - - - - - - - - -

23

Luscious Salad
Cranberry Salad
Fruit Cocktail Salad
Creamette Shrimp Salad

24

Applesauce Salad
Grapefruit Salad
Watergate Salad
Cranberry Salad

..
25

Blueberry Molded Salad
Lemon-Lime Jello
Tangy Vegetable Mold ----------------------

26

Fruit Salad
Mint Mallow Salad
Fruit Salad in Custard

27

Cucumber Salad for Freezing
Frozen Cukes
Foo Yong Toss ---------------------------

28

Sour Cream Salad
Snow Queen's Tiara
Lemon Salad - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

29

Raspberry Delight Salad
Spinach Salad
'!he Best Cole Slaw - -- --- ----- -- --- - - --- - - - -

30

Cabbage Salad
Southern Slaw
Frozen Cabbage Salad

31

Salem, Wi.

Page
le

Cabbage Salad
Carrot Salad
--Five Be-an Salad---------------------~----~~=~---=--~Three Bean Salad
Green Bean Salad
Energy Salad ---- - -- -- - -- -- --- -- -- ______ _

-------------------------------

<:!"'''"'"""''""'''+ Casserole

34

Tomato Jello Ring
Rene's Jello
Pear Salad - - - - ___ - _____________________ _

35

-------------------------

Seven Layer Salad
Blueberry Jello Mold
Orange Salad Mold ------------------------

.Etall1b1.1r~~er

and Vegetable casserole
Chop-Kraut Dinner - - - - - - - - - ___________ _

Small Pizzas
Deluxe Chicken ala King

-------------------

Mock Chow Mein
Salmon Casserole
Hamburger Stroganoff - - - - - - - - - - - - - - - - - - - - - Busy Day Chicken Casserole
Chicken Mornay
Zucchini Supreme - -- -- --- ------- - ---- -- --

-164-

45

46

36

Beef Tagliarini
Rice -Meat Balls
Crunchy Peanut Chicken

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

47

Chicken in Wine Sauce
:S:arnburger Roll-Meat Loaf
Five Hour Stew --------------- _-- ________ _

48

37

49

Quick Beef Stroganoff
Chicken Loaf with Mushroom Sauce

50

Five Spice Beef 'n Rice
Bavarian Casserole
Beef Bake Casserole -- - - - -- ----- __________ _

51

Broccoli and Rice Casserole
Budget Nocx:He Skillet
Tavernburgers -- -- --- - - --- ------- --- - ____ _

52

41

Country Captain
Chicken Bar-B-Que Sauce

53

42

Hamburg Vegetable Casserole
Baked Oysters
Sweet and Sour Meat Balls - --- - ---- -- -- -- ___ - _

54

MAIN DISHES
Hot Brats
Barb's Beef Stew
Lasa~e -------------------------------

44

33

DUly Lime Salad
Red Cinnamon Jello Mold
Cherry Jello Mold
Chiffon Jello ----------------------------

Sauerkraut Salad
Sauerkraut Salad
Sauerkraut Salad
Nine Layer Salad

43

39

40

Salem, Wi.

Salem, Wi.
J

Page
Pepper Steak
Shrimp Creole _________ - _------------ _-:- __
---- Scalloped Chicken
Lazy Stroganoff
Tamale Pie ______ - - - - - - - - - - - - - - - - - - - - - Spicy Corned Beef
Zippy Oven Fried Chicken
"Shepherd's Pie" -------------------- ----Hamburger Vegetable Casserole
Baked Chop Suey
Barbecue Chicken _________ - - - - - - - - - - - - - - Burgundy Pork Chops
Hamburger Chop Suey
Chicken Casserole
Ground Beef Soup _______ - - _ - - - - - - - - - - - - - - Hamburger Scalloped Potato Casserole
Salisbury Steak Bake
German Summer Sausage ____ ---------------

Pork Chops with Amber Rice
Quiche Lorraine
Polynesian Chicken
Corned Beef Casserole --------------------Swedish Meat Balls
Italian Dinner Stew
R~eSupreme ---------------------------

-166-.

Spanish Noodles
Chop Suey Casserole
A. B. C. Meat Loaf -- -- --- -- - -- - -- -- - -- --- - -

56

67

John Ben Getty
Johnny Marsetti
Chop Suey - - - - - - - - - - - - - - - - -- - - __________ _

57

68

58

Seven Layer Casserole
Chicken Strada
Spaghetti with Bacon Sauce ------------- _____ _

69

Chicken Robin Hood
Short Cut Lasagna- - - - - - - - - - - - __ - __________ _

59

70

60

Homemade Sausage
Noodle Casserole for Large Crowd
Chicken Dinner in Foil _- _____ - _____________ _

62

63

64

71
72

BREAD, ROLLS, PASTRY

61

____________ - - - - - - - - -

11 Chicken Lickin' Good 11 Pork Chops
Turkey Noodle Bake
Busy Day Casserole
----------- --------

66

C

Chicken or Turkey Quickie --- ---- ---- -- -- - _ _ _

Refried Beans
Corn Souffle
Corned Beef Casserole
Hamburger Hot Dish
Meat Hot Dish
Sauerbraten
Sweet Sour Chicken

!t()all It What You Liken
'Chicken··casserole
Chicken Rice Casserole--------------------..:-cc_c·--C....

Our Favorite Coffee Cake
German Coffee Cake
Favorite CoffeeCake ----,------------------

73

Carrot Nut Bread
February's Favorite Pie

--------------------

74

Coconut Macaroon Pie
Easy Chocolate or Lemon Pie
Fresh Strawberry Pie -- - --- -- -- -- - --- -- -- --

75

Custard Pie
Oatmeal Pancakes
Potato Pancakes
Raised Waffles ------------------- ---------

76

65

Salem, Wi.

-167-

Salem, Wi.

I
~-

'

Page
Hush Puppies
Danish Kringles - ------- ---------- --- -- -- -

77··

Nut :Brown Buttermilk Bread
Corn Bread.
Corn Bread ________________________ _

Pre-cru:st- Quick Pie Crust
puff Pastry ---- ------- --- ----- -- --- -- -- -

78

Applesauce Nut Bread
Brown Bread
Brown Bread

Kl'iagle
Six Week Bran Muffins
Six Week Muffins -------------------------

79

Raised Doughnuts
Lou Ann's Sweet Rolls

80

---------------------

Cinnamon Crisps
Raisin Bran Muffins
Dinner Rolls - -------- ---- ---- -- ------- --

81

Sweet French Buns
Cherry Coffee Cake - - - - - - - - - - - - -- - - - - - - - - -

82

Coffee Cake
....
Banana Sour Cream Coffee Cake - - - - -- - - - - - - - - -

83

Icebox Basic Recipe for Coffee Cake and Rolls
Sour Cream Coffee Cake - - -- - - - - - - - - - - - - - - Zucchini Bread
Zucchini Bread
Bavarian Coffee Cake

---------------------

90

CAKES, COffiiES, DESSERTS
Apple Cake
Brown Sugar Cake
Rhubarb Cake ____________________________ _
Meringue Cookies
My Favorite Cheese Cake
Oatmeal Crisps __________________________ _

.

Orange Cake
Pumpkin Squares
Molasses Crinkle Cookies

91

92

93

84

Swedish Spritsar Cookies
Old-Fashioned Sugar Cookies
Ice Cream Ko lacky - - - - - - - - - - - - - - - - - - - - - - - - -

94

85

Cool Whip Cake
Troco Nut Cookies
Swedish Coffee Fingers

95
L

Pumpkin Bread
Zucchini Squash Bread
Zucchini Bread------_,----------------- ---

86

Oatmeal Bread
Orange and Nut Bread
Pumpkin Bread --------------------------

87

Aunt Luella's Dilly Bread
Rich Egg Batter Bread
Oatmeal Raisin Bread -- - ------- -------- - --

88

-168-

Salem, Wi.

Paris Creams
Brownies
Chocolate Frosting
Rhubarb Crunch - - -- - - - - - - - - -- - - - -- - - - - -- - -

96

English Toffee Dessert
Brownies
Pistachio Surprise - -- - - - -- - --- - - - - - - - - - - - - -

97

The Un-Cheese Cake
Squash 'em and Forget 'em Cookies
Carrot Cake -- - - - - - - - - - - - - - - - - - - - - - - - - - - -

98

-169-.

Salem, Wi.

!)
Fr

Page
Molasses Sugar Cookies
Watergate Cake
Rhubarb Cake - _______ - __ - _____________· __

----------------

Boiled Custard
Apple Pie Filling Cake
Coconut Cream Cheese Frosting - - - - - - - - - - - - - - Cream Cheese Brownies
Strawberry Cake
Cheese Cake ---------------------------Holiday Gift Cake
Sour Cream Apple Cake
Jewish Coffee Cake
Pretzel Torte
Salted Peanut Cookies
Chocolate Eclair Cake
Sugar Cookies __________________________ _

---------------------------

Pineapple Cream Cake
Easy Upside-Down Cake
Mayonnaise Cake
Pound Cake ---- -- --------- -- --- -- --- - - - Eggless, Milkless, Butterless Cake
Wicky-Wacky Chocolate Cake
Banana Cake ---------------------------Banana Cream Cake
Butter Cream Pound Cake
Cherry Pudding Cake ---------------------Scripture Cake Recipe
Tomato Soup Cake _ - - - - - - - - - - - - - - - - - - - - - - -

112

C'dke--

101

Cake
Cocktail Cake ___________________ _

102

,>'!2....'"'"""''..5 Ice Cream
" ,.....,".,"'· Squares
ky Cake ____________________________ _

103

JN.dge Pudding Cake
q~~meal Cake
,Q;rg,zy Daisy Oatmeal Cake ______ _
Pelicious Apple Cake _________ _

104

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

105

Wheatie Cookies
Raisin Spice Cake
Krazy Kake ----------------------------

-170-

·cake

Chocolate Bottom Cupcakes
Fruit Cocktail Cake ______________________ _

Pistachio Cake
Fruit Cocktai-l Cake

111

Chocolate Sheet Cake
I}:anana Chiffon Cake
106

Torte
Moss Cake
Chocolate Torte

113

114

115
116

117

----------- ------------

118

--------------------------

119

Peanut Butter Cookies
107

Old Fashioned Cottage Pudding

----------------

Pumpkin Cookies
Sugar Cookies _____________ _
108

-------------

Zucchini Cookies
Soft Cookies with Carnation Milk
Chocolate Chip Bars ____________ _
109

----------

120
121

122

Rave Reviews Coconut Cake
Double Treat Cookies
- ___________________ _
110

Salem, Wi.

123

Salem, Wi.

Page
Brown Sugar Cookies
Candy Cane Cookies

Yvonne 1s Brown Sugar:Frosting
Fabulous Cheesecake
.. _Rlc~Eti<:!.ding
Banana Torte ___________________________ _

Holland Spice Cookie
Coconut Drop Cookies
Thumbprint Cookies

125

Oatmeal Bars
Zucchini Cookies
Brownies
Caramel Brownies
Chocolate Brownies

126

-----------------------

127

Date Bars
Lemon Fluff - ___________________________ _
Spring Green Dessert
Pistachio Dessert ________________________ _
Rhubarb Crunch
Rhubarb Crumble
Banana Split Torte

------------------------

Brownies
Brownies
Raspberry Pudding _______ -- _- _____ - _ _ _ _ _ _ _ 128

Refrigerator Cheese Cake
Rice Pudding ___________________________ _

Date Bars
Coconut-Oatmeal Cookies __ -------------- _---

Meringue Torte
Peach Dessert
Lime Cheesecake

Pumpkin Cookies
Peanut Butter Cookies
Orange Oatmeal Cookies ______ - __ - _ - _- - _____ -

129

130

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

Cherry Cheese Cake
Cherry Cheese Cake
Angel Sherbet Dessert

----------------------

Sugar Cooky
Chocolate Drop Cookies
Pumpkin Cookies
Sugar Cookies --------------------------- 131

Chess Pie
Pistachio Dessert
Old Fashioned Strawberry Shortcake

Oatmeal Cookies
Chocolate Chip Chewies
Banana Chocolate Chip Cookies ----------------

132

Lemon Sponge Roll
Chocolate Chip Dessert
Refrigerator Dessert

133

Satin Pie
The Impossible Pie
Strawberry Pie ______________ _

134

Rhubarb Custard Pie
Pie Crust Mix
Apple Slices

Sorghum Chewies
Mary's Sugar Cookies
Macaroonies ______________ - _ - ___ - - - - - - - Sugar Cookies
Gingersnap Cookies
Danish Butter Cookies
Coconut Islands
Banana Cream Frosting
Fluffy Frosting - _-------------------------172-

------------

------------------

137
138

139

140

141

142

143

144

------------

145

---------------------------Rhubarb Torte
---------------------------

146
147

135

Salem, Wi.

-173-

Salem, Wi.

CANDY, JELLY,

Page

PRESERVES

__________ __ _
,.;..

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

Beet Juice Jelly
Elderberry Jam
-NeverFatT BlueGr-ape-Jelly - -- ---- --- - --- ~-Rhubarb Strawberry Jam - - - - - - - - - - - - - - - - - - - Winter Jam
MitHon Dollar Fudge
Never Fail Fudge -------------------------

150

January Thaw
Chocolate Fudge
Peanut Brittle
Popcorn Balls ---------------------------

151

159

BEVERAGES AND MISCELLANEOUS

.,

Wassail
Velvety Orange Eggnog
Hot Chocolate Mix (1) - - - - - - - - - - - - - - - - - - - - - -

153

Hot Chocolate Mix (2)
Hot Chocolate Mix (3)
Cafe de Olla
Russian Tea (1)---------------------------

154

Russian Tea (2)
Fruit Frost Beverage
Roasted Pumpkin Seeds
Sauerkraut - - - - - - - - - - - - - - - - - - -- - - - - - - - - - -

155

Dresden Rice
Maple Syrup
Not-Too-Sweet Crunchy Cereal ----------------

156

Old Fashioned Bread Pudding
Chocolate Fudge
Hot Mulled Cider -------------------------

157

Prom 1nade Punch
Russian Dressing
Sweet French Dressing
Chili Sauce ______ - _-- - _-- -- - - -- -- -- --- - -

158

-174-

Salem, Wi.

-175-

Salem, Wi.

**

EXTRA RECIPES

**

DRAKE'S SUPER VALU INC. 302
HIGHWAY 50- 24804 · 75th Street
PADDOCK LAKE · SALEM, WIS.

Groceries - FresM Meats- Produce
Frozen Foods
m

m

REALTOR

(414) 843-2353

...............
AMERICAN FAMILY

Phone 843-2345

MM(fi'll-t.jt'I+JW®
AUTO HOME HEALTH LIFE

VERN ROENFANZ
23512 75th STREET, PADDOCK lAKE 1

SAlEM, WISCONSIN 53168

"FROM THE TREES TO THE KEYS, TO YOU"

WESTOSHA HOMES

23627 • 62nd STREET • PADDOCK LANE
SALEM, WISCONSIN 53168 • 414/843-2184
REPRESENTING

WINDSOR HOMES, INC.
-176-

Salem, Wi.

SALE"M_!"_W!•_._

BANK OF BURLINGTON
BURLINGTON and PADDOCK LAKE

[3
414-763-9141

414-843-2366

Columbia PRooucrs coRP.
Main Office & Factory
BRIS"f0L INDUSTRIAL PLAZA • BRtS'"fet., WISec>NSIN 53104
Phone 414 857-2329

.AM ExrRE-..ELY HELPFUL B.AMK.
Phone (4141 857-2306
800-558-9431
Chicago Phone (312) 764-4354

Keith Johnson Realty, Inc.

m

Rt. 50 & Rt. 83

Brass Ball Comers

PADDOCK LAKE, SALEM, WISCONSIN 53168
Phone 414/843-2:?,33 or 414/843-2900

Dial 843-3083

Salem, Wis. 53168

BRISTOL INDUSTRIAL PLAZA
BRISTOL, WISCONSIN 53104

uUet<kt Cheese Company. J)ttc.

Brass Ball Cheese Mart
HICKORY SMOKED MEATS
WISCONSIN NATURAL CHEESE

John & Marilyn Lichter

Highway 50
1 Block West of 83

KENOSHA

Phone 414-843-2032

SAVINGS and LOAN ASSOCIATION

J.H. SCHULTZ
Plumbing & Heating
SALEM, WIS. 53168

24726 - 75th Street
PADDOCK LAKE, WISCONSIN 53168
Phone 414 843-2388
. '..

. SALEM_ .Wl-

,_ -·•'·--"-•- . ..-~-w ..

"\

:
1;:;-~

25 Years of Service In This Area'

WILMOT AUTO SERVICE
WRECKER e
HARM GARWOOD

ROAD SERVICE
(4 14) 862-6300

SilVER LAKE AUTO SERVICE
TOM GARWOOD

[414) 889-4912

SALEM AUTO SERVICE
TIM GARWOOD

(4 14)

1143-3636

3 Locations To Serve You

Auto Repair

I

• GASOLINE
• FUEL OIL
• MOTOR OIL
• DIESEL
• T1RES

I

Jobber
~- fl __ .~
~T~

I

STANDARD

~·~

Products

KRUZAN OIL INC.
BOB KRUZAN

Phone 414-843-2744

Lynn's
Shear D 'Lite ·

BURLINGTON, WIS.
(414) 763-3898

E. 83rd St.
Salem, Wis. 53168

SILVER LAKE, WIS.
•.
(414) 889-4292

Owner - Lynn Moran
Open Wed. & Thurs. Eves. to 9 PM

FABER'S
SPORTSMAN'S BAIT SHOP

LAYT N STATE BANK

843-3111
24123 • 75th Street
SALEM, WIS. 53168

PADDOCK LAKE

R & R CENTRAL SHELL
Hwy. 50- Paddock Lake, Wis.
Phone (414) 843-9121

SNAP-ON ELECTRONIC
TUNE-UPS
ROAD SERVICE
TIRES
CUTTING & WELDING
SNOW PLOWING

Compliments
of

,,. .,.,_,

MAIN OFFICE
2740 W. FOREST HOME AVE. • MILWAUKEE, WI.
Phone 645-7100
BRANCH OFFICE
5850 BROAD ST. • GREENDALE, WI.
Phone 421-2100

When in Milwaukee,
We are Here to Help You
Member: F.D.I.C.

RALPH RAU, JR., Prop.

SALEM, WI.

I
SALEM, WI.

I

J

L

TRAVELERS REST MOTEL
PHONE

HWY. 83,

ONE MILE SOUTH OF HWY. 50

HOOKER LAKE BAIT SHOP
ONE

r

414 843-3055

-

SALEM,

I

WJ. 53168

r

BOAT RENTALS

AND

MILE SOUTH OF HWY. 50

SALEM,

WI,

53168

SALEM,

WI,

53168

SALEM,

WI. 53168

SALEM,

WI,

HEAD LINES STYLING SALON
PHONE

414 843-l513

83RD STREET WEST

RAZORS EDGE BARBER SHOP
PHONE 843-Z814
83RD STREET WEST

ST. JOHN'S APIARIES
GEO, &

LORI

PHONE 843-2.967

ST. JOHN

DOROTHY D. BECK, Broker
R.R. 2, BOX 298A
SALEM, WISCONSIN 53168
Phone 414/843-2565

PADDOCK LAKE PHARMACY
PHONE 843-2.818
JOHN SLATNER,

R.

PH.

NORMANDIE TRAVEL,

53168

INC.

Specializing in Country Property

PHONE 843-2.155
PADDOCK LAKE

KLAPPER

Z44ll

&

HWY,

REALTOR & APPRAISER

KLAPPER

24414- 75TH ST,

SALEM, WID 53168

50

PADDOCK LAKE,

WI,

PHONE 843-2.188

YOUR COUNTRY DEALER SINCE 1919

PADDOCK LAKE

THE HAIR HUT
PHONE 843-312.4

_2.:.._4_70_:.._6_-_7.;_5T.;_.;_H_S_:.._T.;_._ _ _ _ _ _ _ _ _A_C_R_O_s_s FROM CENTRAL HIGH SCHOOL

KAREN'S BEAUTY ROOM
PHONE 414 843-2682.
PERSONALIZED

HAIR STYLING

PADDOCK LAKE, W1.

,SMITH ELECTRIC
24311 -

PADDOCK LAKE, WI.

PHONE 843-3185

76TH ST.
RESID.ENTIAL &

Hartn~ll

COMMERCIAL WIRING-

ELECTRIC

HEATING

ACE AUTO BODY
PHONE 843-2.:1,3Z

HWY. 83

COMPLETE BODY &

CHARMGLOW PRODUCTS GAS AND

ELECTRIC BARBEQUES &
414-857-2384

SALEM, WI,

53168

FENDER WORK

SALEM, WIS.

DIV. OF BEATRICE FOODS CO.
ELECTRIC

INSECT CONTROL DEVICES
BRISTOL,

WI. 53104

Sales - Service .. Parts
PLEASE PATRONIZE OUR ADVERTISERS

843-2361

537-2261

SALEM, WI,

$ALEM't WI_- ..

J I

I

j

~~

--, / ~
~ ' ·· (cm·~tiiil
<10•r ··

24411 -77th STREET

Phone 843-2288

&iN

MElVIN MIllER General Contractor
Remodeling -

New Homes

GENE BRIGGS
AL BRIGGS

WHEN SHOPPING,

Phone 843-2619

Gene & Al's Tree Service
FREE ESTIMATES
FULLY INSURED

P.O. Box 96

REFER

Salem, Wis. 53168

STAT£ FARM

Bus. Phone 414-843-2771

INSURANCE

TO

AL PADDOCK
24740 HWY. 50

PADDOCK LAKE, WISCONSIN 53168

BUY FROM THE GROWER
FARMERS IN KENOSHA COUNTY SINCE 1843

YOUR COOKBOOK

FARMER BROWN'S

FARMER BROWN'S PETS AND PLANTS
·Paddock Lake, Wis.

FARMER BROWN'S GARDEN CENTER AND B. BROWN NURSERY
Hwy. 50 -Bristol, Wis.
SALEM, Wl,
SALEM_. __ WI.

MEAL TIME PRAYERS
Come, Lord Jesus, be our Guest!
And let these gifts to us be blest.
May our souls by Thee be fed
Ever on the Living Bread.
Amen

God bless not only food and drink
But what we do and what we think
And grant for all our work and play,
That we may love Thee more each day.
Amen

Father, bless the food we take,
And bless us all for Jesus sake.
Amen

3~~14a

~

gif,t

/o4

~~,

w~,

~

91~-

!J.lJ.. ~ ea;~Jta· cepie4
ad- gi{l4 /o4 flOW' ~/'
pl,eaae Ude (9~ !1~/ em
~ 6.ide ~t tliitJ/ P~·

Cookbook Publishers, Inc. are pleased to have the privilege
of publishing this fine cookbook.

The Great
Outdoor Machine:
rr!~
CHARMGLOW PRODUCTS, DIVISION OF BEATRICE FOODS CO.
P. 0. BOX 127, BRISTOL, WISCONSIN 53104 (414) 857-2384
SALEM, WI,

Would you like a personalized cookbook for your own
favorite organization? For complete information write to:
COOKBOOK PUBLISHERS, INC.

13550 W. 108th Street
Lenexa, Kansas 66212

Pfj D

Riverview·

. . . _Recipes

Riverview School Auxiliary

.· ..

~:<~i
: ~ .·"!

. ·.;

IY.J..

Silver Lake, Wisconsin
198.3

{OLf

Dedication
We dedicate this book to aU cooks. For
your family and friends, 111ay you grace your
table with more elegant and nutrHious
dishes. With you in mind, we offer these
many recipes; some are new, and many are
treasured old ones, but they all reflect the
love of good cooking.
Our Thanks to all those who generously
contributed their favorite recipes. Without
their help, this book would have never been
possible.
We hope you wi II enjoy- the many
outstanding and treasured recipes on the
following pages.

Expression
of Appreciation

TABLE

OF

CONTENTS

Page
Appetizers' Pickles' Relishes ................ .

1

Beverages and Sandwiches .... ,............... . 17

•
Our organization, the compilers and
sponsors of this book would like to thank and
express our appreciation to the community
whose splendid and generous cooperation
has made this book possible.

Soup and Salads ......... . eoooeooe~~coeoteeoeoe

19

Breads • Rolls

35

Vegetables
Main Dishes

Pastries

&

••••

~

••••

Meats' Poultry

&

••••

0

Q

..........................

...............

The Sponsors

-B-

..............

.

59

69

Seafood . . . . <,i'".............. . 91

Cookies' Candies' Cakes' Desserts
Microwave · · · · ........... . '

We also wish to thank all those who
generously helped to promote the book and
assisted in the sale of, or in any other way,
contributed to the publication of this boOk.

It

..

................... .

101

143

A ppe.\1 z e.ID
p\ c. 'k\€.. t>
~~\\cs'neo

Published by
FUNDCRAFT PUBLISHING
P.O.Box575
Pleasanton, Kansas 66075

..
•
,,

'·

I

r o1

APPETIZERS,

PICKLES,

CRAB!VlEAT
7-9 oz. crabmeat
1 c. minced celery
8 oz. cream cheese
2 green onions, chopped

RELISHES'

DIP

1 c. mayonnaise
1 c. cream of mushroom
soup
1 pkg. Knox Relatine
1/4 c. water

Heat soup; cool. Stir in jello. Use mixer. Mix
cream cheese, soup and mayonnaise. Fold in the rest
of ingredients. Yummy.
S. Hickmann
DELICIOUS
1 I 2 pkg. cream cheese
2 Tbsp. French dressing
1 Tbsp. grated onion

DIP

2 Tbsp. milk or cream
1/3 c. catsup
1/4 tsp. salt

Mix all ingredients together with electric mixer.
When blended well, chill. Serve with chips or veggies.
Cindy J. Hermann
DILL DIP
(For Fresh Vegetables)
1
1
1
1

•

c. sour cream
1/2 c. mayonnaise
Tbsp. dill
Tbsp. Accent

1 Tbsp. seasoned salt
1 Tbsp. onion flakes
1 Tbsp. parsley flakes

Combine and refrigerate. Serve with a variety of
fresh vegetables.
Jo Anne Dutton
SUZIE'S

DRY

8 oz. softened cream
cheese
1/2 pt. sour cream
1 pkg. dried beef, chopped

BEEF

DIP

4 Tbsp. dried onion
1/4 c. chopped green
pepper

t
1282-3

-1- Silver Lake, WI

Mix all together and heat in small dish in a 350°
oven for ~ll minutes. Serve hot with crackers.
Suzie Bellum
(Administrator's Daughter)
HOT

SHRIMP

1 can cream of shrimp

soup
1 c. shredded sharp cheese

DIP

3/4 c. shrimp
1/4 tsp. Tabasco sauce

Beat cream cheese until smooth· add sour cream
dip mix. salt, pepper and Tabasco sa~ce. Add cucum-'
bers and mix well.
Take unsliced loaf of rye or pumpernickel bread
and ~ut out the top and insides to make a ~:>hell. Cut
UJ? p1e~es and arrang·e a~ound loaf on a tray. Fill shell
With d1p. When bread pieces are used up. start cuttin
the shell.
g
Jean Tikusis
TACO

In saucepan combine all ingredients and heat
slowly, stirring until well blended and mixture bubbles.
Pour into fondue pot and serve as a dip with Melba
rounds.
Betty Petersen
KNORR

VEGETABLE

1 (1 5/8 oz.) pkg. Knorr
vegetable soup mix
1 c . mayonnaise
2 c . sour cream
1/2 pkg. frozen chopped
spinach

DIP

1 (8 oz.) pkg. cream
cheese
1 pt. cottage cheese
1 small onion, chopped
fine

1 pkg. taco seasoning mix
shredded lettuce
8 oz. grated Cheddar
cheese
1 tomato
black olives

DIP

1 can chopped water
chestnuts
2 tsp. dill weed
4 green onions , chopped
dash of garlic powder

Mix cheeses, onion and taco mix. Blend together '
well with mixer; spread in pan. Put shredded lettuce
on top, tomatoes and Cheddar cheese. Slice black olives
and place on top. Serve with taco chips.
Cheryl Gould
VEGETABLE

Stir all together and refrigerate until ready to
use. Best if made the day before.
I like to serve in a loaf of crisp Italian bread.
Use a round loaf, cut off top and hollow out inside.
Fill with the dip. Serve on a tray with pieces of bread
around it.
Marge Kruzan
(School Board Member)
RYE

AND CUCUMBER
(Appetizers)

DIP

1 pt. sour cream
2 tsp. dill weed
1 pt. mayonnaise
1/4 tsp. garlic powder
1 ( 1 oz.) pkg. original Ranch dressing

. .
Mix all together in large bowl. Flavor is best
1f 1t sets overnight. Keeps 3 weeks in refrigerator.
You cannot use salad dressing; must be mayonnaise. Serve with raw vegetables.
Marge Kruzan, Clerk
(Riverview School Board)
TEX-MEX

Dip:
2 c. sour cream
1 ( 8 oz.) pkg. cream

cheese, softened
1 medium cucumber,
peeled and chopped

2 pkg. green onion dip mix

salt and pepper to taste
Tabasco sauce to taste
1 loaf unsliced rye bread

DIP

3 ripe avocados
2 Tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
8 oz. sour cream
1 I 2 c. mayonnaise

DIP

1 pkg. taco mix
2 cans jalapeno bean dip
1 large bunch green

onions, chopped to
equal 1 c.
2 chopped tomatoes
_')

1 can blaek olives, sliced
tortilla chips to serve
8 oz. shredded Cheddar cheese
Peel and mash avocados; mix with lemon juice,
salt and pepper. Combine sour cream, mayonnaise and
taco seasonirig in another bowl. Spread bean dip in a
large shallow pan (glass 9 x 13-inch dish works fine).
Top .with avocado mix. Layer with sour cream mix.
Top with onions, tomatoes, olives and cheese. Serve
with chips.
Joan Beland
(5th Grade Teacher)

1 (8 112 oz.) can
crushed pineapple
1 tsp. seasoned salt

Mix all ingredients together; roll in chopped dried
beef (in a ball).
Pat Schmalfeldt
(School Secretary)
CHEESE
8 oz. Merkt's buttery

Swiss cheese
BACON -CHEESE

APPETIZER

1 c. chopped pecans
1 small jar dried beef

8 oz. Merkt's Cheddar-

SPREAD
oz. cream cheese
1 I 4 tsp. garlic powder
114 tsp. onion powder
8

garlic cheese
1 pt . mushrooms

1 lb. bacon
1 large jar Cheez Whiz

Chop bacon fine and fry 2 minutes; add Cheez
Whiz. Heat 2 more minutes on low heat, or until cheese
is well mixed in with bacon. Stuff into mushrooms or
use on crackers.
Suzie Helium
(Administrator's Daughter)"
BEER

CHEESE

FONDUE

4 oz. sharp natural Cheddar
cheese , shredded
1 Tbsp. all-purpose flour
dash of bottled hot pepper
sauce

1 small clove garlic,
halved
314 c. beer
8 oz. process Swiss
cheese, shredded (2 c.)

Rub inside of pot with cut surface of garlic. Add
beer and heat slowly. Coat cheeses with flour. Gradually add to beer, stirring constantly, until mixture is
thickened and bubbly. Do not allow to become too hot.
Stir in hot pepper sauce. Put in fondue pot. If mixture
becomes too thick, add a little beer.
Betty Petersen
CHEESE
2 large pkg. cream

cheese

BALL
1 I 4 c. chopped green
pepper

-4-

Mix all together with a mixer until smooth. Keep
in refrigerator. It stays "spreadable." Serve with any
cracker.
Marge Kruzan
(School Board Member)
OLIVE-CHEESE
2 sticks butter
1 I 2 lb. grated Cheddar
cheese
2 114 c. flour

BALLS

112 tsp. salt
dash of red pepper
stuffed olives
ham

Cream the butter and cheese; add flour, salt
and red pepper. Form into balls around a stuffed olive
or ham cube. Bake at 375° for 15 minutes. Serve
warm.
· Betty Petersen
PARTY

CHEESE

1 ( 8 oz.) pkg. cream

1
cheese
1
1 I 4-1 I 2 lb. Bleu cheese,
crumbled
1
114 lb. sharp Cheddar cheese,

BALL

small onion, minced
Tbsp. Worcestershire
sauce
c. chopped pecans
grated

Place cheeses in mixer bowl and let stand at
room temperature until softened. Beat until well mixed;
add onion and Worcestershire sauce and beat well. Stir
1282-3

-5-

llO

in 1 I 2 cup of pecans. Form large ball and chill. Roll
chilled ball into remaining pecans. Chill for 12 hours.
Lois Rebicek
(School Board Member)
CHICKEN
1 ( 10 oz.) bottle
soy sauce
2 tsp. garlic powder

WINGS

1 tsp. yellow mustard
5 Tbsp. brown sug·ar

Mix all together. Cut wings at each joint. Place
in large bowl. Pour sauce over; soak 3 to 5 hours.
Stir often while soaking. Pour sauce and wings in
large pan. Bake at 37 5° until done, about 1 hour.
Serve hot.
This sauce is enough for 3 to 4 dozen wings.
These are great appetizers.
Cheryl Gould
CHICKEN
1 Tbsp. cooking oil

1 Tbsp. soy sauce

112 tsp. celery seed
1 tsp. chili powder

Mix:
1 can tomato soup

114 c. vinegar

Cut tips off wings; pat dry and arrange in shallow pan. Spread oil and soy sauce over wings, using
all. Next , spread second mixture over wings. Place in
broiler and brown 7 minutes; remove from oven. Pour
soup and vinegar over wings and bake 2 hours in 300°
oven. Makes enough for 16 wings.
Betty Petersen
SWEET-SOUR CHICKEN WINGS
(Hors D'Oeuvres)
2 lb. chicken wings
1 c. cornstarch
1 I 4 tsp. salt

3/4 c. sug·ar
3 Tbsp. catsup
2 tsp. soy sauce
1/4 c. pineapple juice

1/4 tsp. garlic salt
2 eggs, beaten
-c.-

114 c. vinegar
1/4 c. water
1/2 tsp. salt

Disjoint wings, using only the 2 large sections.
Wash and dry. Combine dry ingredients. Dredge
wings with mixture; dip into beaten eggs and deep fry
until light brown. Drain. Place in shallow 9 x 13-inch
pan.
Combine sauce ingredients; cook until sugar dissolves. Pour over wings; bake in 350° oven for 30
minutes. Turn and bake 15 minutes longer.
Note: I use a cut-up frying chicken and make it
for supper. It's our family's favorite. Bake 20 minutes
extra.
Mary L. Saunders
RUMAKI

WINGS

Mix together, then mix:
1 I 4 c. brown sugar
112 tsp. salt

Sauce:

1/4 c. lemon juice
1/4 c. soy sauce
1 I 4 c. vegetable oil
3 Tbsp. catsup
1/2 tsp. garlic powder

1 I 2 tsp. pepper
1 lb. chicken livers
8 water chestnuts
12 slices bacon
brown sugar

Combine lemon juice, soy sauce, oil, catsup, garlic and pepper; set aside. Cut chicken livers in halves
and water chestnuts in thirds. Place in· sauce and refrigerate at least 4 hours; drain. Cut bacon slices in
halves. Wrap a piece of liver and a piece of water
chestnut in each bacon piece. Secure with toothpick
and roll in brown sugar. Place on a rack in baking
pan. Bake 15-20 minutes or until bacon is crisp.
Serve hot. Makes 24 appetizers.
Marge Kruzan
(School Board Member)
CORNED
1 small round loaf
rye bread
3 Tbsp. minced onion
1 1/2 tsp. dill weed
1 114 c. sour cream

BEEF

IN

RYE

1 1 I 4 c. mayonnaise .
1 112 tsp. Beau Monde
seasoning
;1
2 pkg. corned beef
/lr / I
slices , minced

I

SHRIMP
l\lnkc a bowl out of rye bread. Cube remaining
bread for the dip. Combine other ingredients; allow to
blend sevl'l'al hours. Fill bread loaf bowl and surround
with bread cubes and crackers.
Betty Petersen
HOT

ALMOND

AND

1 ( 8 oz.) pkg. cream
cheese
2 Tbsp. milk
1 ( 3 oz. ) pkg. dried
beef, cut in small
pieces

CHIPPED

DRIED

BEEF

2 tsp. onion flakes
2 Tbsp. green pepper
1 I 2 tsp. pepper
112 c. sour cream
1 I 4 c. chopped almonds

Blend cream cheese and milk until smooth; blend
in beef, onion, pepper, sour cream and almonds.
Spoon in small casserole. Bake at 350° for 15 minutes.
Lynne Bucci
CRABMEAT
1 lb. process Cheddar
cheese
1 can crabmeat (Jonah
brand is best)

SNACKS

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

Melt the Cheddar cheese in a double boiler; add
crabmeat and sherry and stir well. Spread on the
toasted muffins. Sprinkle with Parmesan cheese; broil
for about 1 minute under the broiler and serve immediately. Cut each muffin half in fourths and serve.
Marge Kruzan
(School Board Member)
CRAB
1 pkg. frozen crab
(I use crab and
shrimp mix)
1 ( 8 oz.) block cream
cheese

1 I 2 c. tomato soup
1 envelope Knox
gelatine
112 tsp. salt
1 tsp. Worcestershire
sauce
3 I 4 c. mayonnaise

Soften cream cheese and blend with lemon juice
and Worcestershire sauce. Shape cream cheese. Mix
thawed crab and cocktail sauce; pour over cream cheese.
Lynne Bucci
-8-

3 oz. c !'cam cheese
1 I 2 c. celery, chopped fine
1 I 4 c. onion, chopped fine
dash of g-arlic salt
2 ( 4 oz.) cans shrimp,
crumbled up

Heat together the first 4 ingredients, until the
gelatin is dissolved. Add the remaining ingredients
and blend into a mold. Refrigerate overnight. Serve
with crackers.
Colleen Dykstra
SHRIMP-MUENSTER

ROLL

2 eggs
1 112 c. shredded
1 I 4 tsp . salt
Muenster or semi-soft
118 tsp. pepper
cheese ( 6 oz.)
1 Tbsp. butter
1 c. cooked shrimp,
2 cans crescent roll dough
chopped
1 I 4 c. thinly sliced green onions with tops
In a large bowl stir all ingredients except butter
and rolls; set aside. Unroll crescent roll dough onto
lightly floured surface. Pinch all seams together. Roll
out to 14 x 9-inch rectangle. Brush with butter.
Spread mixture_ along on side of dough. Roll up as
for jelly roll. Firmly pinch seam and ends together.
Place on ungreased cookie sheet; bake in a preheated
400° oven 25 minutes or until golden brown. Cool 20
minutes. Cut in 112-inch slices.
Cheryl Gould

SPREAD
1 Tbsp. lemon juice
2 tsp. Worcestershire
sauce
1 bottle shrimp cocktail
sauce

MOLD

CUCUMBER SANDWICHES
(Appetizers)
1 (8 oz.) pkg. cream
cheese
1 pkg. Italian dressing
(dry)

2 Tbsp. mayonnaise
1 loaf cocktail rye bread
1 cucumber

Mix softened cream cheese, mayonnaise and

1282-3

-9-

[I

dressing· to~ether. Spread onto cocktail rye and top
with a CUL'umber slice.
Mrs. Laura Derler
APPETIZER

MEAT

4 lb. ground beef
4 tsp. salt
2 c. bread crumbs
(bought)
1 tsp. pepper

BALLS

1 ( 24 oz.) bottle catsup
4 Tbsp. Worcestershire

sauce
1 c. chopped onion
1 (13 oz.) can evaporated
milk

Mix all together; shape into l-inch balls. Mixture
will be soft. Bake on a cookie sheet in a 400° oven for
15 minutes. Watch closely and turn them. Serve in
chafing dish with your favorite sauce.
An easy good one is one jar of chili sauce heated
with:
1 ( 16 oz.) can jellied
cranberry sauce

1 Tbsp. brown sugar
1 Tbsp. lemon juice
Marge Kruzan
(School Board Member)

COCKTAIL
2 lb. hamburger
2 eggs

MEATBALLS
1 minced garlic clove
salt and pepper

Form meatballs and brown.

1/2 c. grape jelly

1 bottle chili sauce
juice of 1 lemon
Heat until jelly melts.
heat 10 minutes.

Pour over meatballs and
Lynne Bucci

SKINNED
l jar mild pepperoncini
peppers
~ pkg. dried beef

MICE

1 small block cream cheese
dash of Worcestershire
sauce
-10-

Soften cream cheese and mix with Worc~stershire
sauce. Cut slices of beef in halves and spread on
cream cheese. Roll peppers i~ beef ..
Kim Bucci
CHEESE

AND

1 (10 oz.) pkg. frozen

chopped spinach
1/2 c. chopped onion
2 slightly beaten eggs
1/2 c. grated Parmesan
cheese
1/2 c. shredded Cheddar
cheese

SPINACH

PUFFS

1/2 c. Blue cheese salad

dressing
1/4 c. butter or margarine,

melted
1 I 8 tsp. garlic powder
1 (8 1/2 oz.) pkg. corn

muffin mix

Cook spinach and onion according to spinach
directions; drain and press out liquid. ?ombine eggs,
cheeses salad dressing, butter and garlic powder. .
Add spi~ach mixture and muffin mix. Cover and chill
well. Shape in balls; chill until ready to use. Bake
t 350o for 10 to 12 minutes. (These may be frozen.
~ake frozen puffs 12 to 15 minutes.) .
Lynne Bucci
SPINACH
2 pkg. frozen chopped
spinach
6 eggs, well beaten
3/4 c. soft butter

BALLS
2 c. Pepperidge Farm
stuffing mix
1 c. Parmesan cheese
salt and pepper

Cook spinach and drain well. Combi~e all ingredients in bowl; shape into l-inch balls. Qmck-freeze
until firm and put in plastic bags. When ready to use,
place on cookie sheet; bake 15 minutes at 375°. If
balls are small, bake at 350°. Makes about 48.
Betty Petersen
PIZZA
1 unsliced loaf French
bread
1 ( 6 oz.) can tomato
paste
11 3 c. grated Parmesan
cheese
1282-3

BY-THE-YARD
1 I 4 c. chopped onion
1/4 c. pitted ripe olives
112 tsp. oregano
1 lb. ground beef
4 tomato slices
-11-

l {?

1 green pepper, sliced

1 ( 8 oz.) pkg. American
cheese

.

Cut loaf in half lengthwise. Combine tomato
paste, next 4 ingredients, 3 I 4 teaspoon salt and
118 teaspoon pepper. Add cooked m~at ·and mix well.
Spread on loaf halves. Place on bakmg sheet; bak~
at 400o for 20 minutes. Remove from oven. Top With
tomato and green pepper slices. Cut cheese. in l-inch
strips. Crisscross atop loaf; bake 5 more mmutes.
Cheryl Gould
PIZZA

ROLL-UPS
112 c. chopped parsley
1 lb. Italian sausage,
cooked, crumbled
and drained
1 I 4 tsp. pepper
1 I c. chopped green
pepper
1 pkg. won ton skins

1 (16 oz.) can pizza
sauce
8 oz. shredded Mozzarella
cheese
112 Tbsp. oregano
112 tsp. garlic powder
1 I 4 c. chopped onion

z

Mix all ingredients together except the skins.
Taste and adjust seasonings. Put mixture. on a w~nton.
Roll up tightly and seal with water. Fr~ m hot 011 for
5-7 minutes or until golden brown. Dram on paper
towel. Serve hot. These can be frozen and then
reheated in microwave or regular oven.
Marge Kruzan
(School Board Member)
SMALL
1 lb. ground beef
1 lb. pizza sauce
1 lb. Velveeta cheese

PIZZAS
1 Tbsp. oregano
112 tsp. Worcestershire

sauce
1/2 tsp. garlic powder or salt

Brown meat; drain well. Chop cheese real fine.
Add other ingredients and mix well. Spread on party
rye. Don 1 t salt. Freeze on cookie sheet and then put
in plastic bag to store. Bake at 350° for 15 to 20 minutes.
Betty Petersen
-12-

\.1

VEGETABLE PIZZA
(Appetizer)

'
. .

1 pkg. flaky crescent

rolls
1 lb. cream cheese
1/4 c. Merkt 1s Cheddar
cheese

1/4 c. mayonnaise
any vegetable, chopped fine
10 green olives, sliced
dill weed

Spread crescent rolls out on round pizza pan.
Press together so there are no holes. Bake according
to directions ; cool. Mix with beater the cheeses and
mayonnaise, until smooth. Spread over crust. Sprinkle
with chopped vegetables, then olives and then dill weed.
Marge Kruzan
(School Board Member)
TACO

TARTS

1 lb. ground chuck
3/4 lb. Monterey Jack
cheese (approximately)
1 (1 1/4-1 1/2 oz.) pkg. taco seasoning
2 sticks margarine

6 oz. cream cheese
2 c. flour

Combine margarine, cream cheese, flour and
2 teaspoons of taco seasoning. Mix until well blended.
Cover and refrigerate until dough is firm.
Meanwhile, season ground chuck with remaining
taco seasoning. Cook meat according to directions on
seasoning package.
Remove dough from refrigerator. Using balls of
dough about the size of a pecan, flatten with hands and
press into miniature muffin pans. Fill crusts with a
rounded teaspoonful of meat mixture. Bake at 350° for
10 minutes.
Meanwhile, cut cheese into 1/ 8-inch slices. Cut
into l-inch squares. Remove pans from oven and top
each tart with cheese slice. Return to oven for
2 minutes. Serve hot. Makes 48 appetizers.
Cheese can be grated instead of sliced.
Marge Kruzan
(School Board Member)
DILL
3 qt. water
1 qt. vinegar
1')Q')_'}

PICKLES
3/4 c. salt

II'
'•

l

1/4 tsp. powdered alum
2 cloves l!.·nrlic

6 sprays dill

2 c. white vinegar

.

Put 3 sprays dill in bottom of jar. Pack with
half full. Add 3 more sprays of dill. Fill jars
WIth _PICkles. ~dd more dill if you like. Pour boiling
solutiOn over pickles and seal immediately.
Process in hot water ( 170°) for 15 minutes. Put
fruit jars in water enough to cover jars.
Cheryl Gould

p~ckles.

REFRIGERATOR
3 cucumbers
1 large green pepper
1 large onion

PICKLES

1 Tbsp. salt

3/4 c. sugar

Combine:

112 c. white vinegar

Stir often until sugar dissolves. Pour over
vegetables. Cover and refrigerate for 24 hours.
Sharon Rudy
(Kindergarten Teacher)
PICKLED
1 112 c. white vinegar
3 I 4 tsp. dill seed
114 tsp. white pepper
3 tsp. salt

Use coarse blade on grinder. Combine all
vegetables in large water; let stand for 4 hours.
Drain thoroughly in colander; press out all excess
liquid. Combine sugar, vinegar, celery seed and
mustard seed. Bring to a boil, stirring until sugar is
dissolved. Stir in drained vegetables; simmer for 10
minutes. Pack into jar within 112 inch of top. Place
lids and bands on jars, screwing bands tight. Process
in boiling water bath for 10 minutes. Yield: 5-6 pints.
Cheryl Gould

2 tsp. celery seed

Stir and let stand 1 hour.

1 c. water

1 Tbsp. celery seed
1 Tbsp. mustard seed

1 I 4 c. salt
3 1/2 c. sugar

EGGS

1/4 tsp. mustard seed
1 I 2 tsp . onion juice
112 tsp. minced garlic
1 doz. hard- boiled eggs ,
peeled

SWEET

PEPPER

12 red sweet bell peppers

JELLY

1 Tbsp. salt

Clean and grind peppers; sprinkle salt over
and allow to set for 2 hours. Rinse and drain well.
Add:
1 I 2 pt. vinegar

3 c. sugar

Cook until thick. Pour into jelly glasses and seal
with wax. Makes an excellent appetizer served over
cream cheese with a selection of crackers.
Mabel Stoxen
(Former School Cook)

.
Com~i.ne all ingredients but eggs in saucepan;
brmg to bo1lmg over medium heat. Boil for 5 minutes.
Pou~ the solution over eggs in quart jar.
Seal and
refrigerate. Season for 1 week.
Betty Petersen
FRESH
4 c. ground, unpeeled
cucumbers
1 c. ground green
pepper

CUCUMBER

RELISH

1/2 c. ground red sweet
pepper
3 c. ground onions
3 c. finely diced celery
-14-

1282-3

-15-

![

**

EXTRA

RECIPES

**

I

£
I

BEVERAGES
IRISH

•...
'

&

SANDWICHES,

CREAM
1 1/2 Tbsp. Hershey's
chocolate syrup
1 c. brandy

3 eggs, well beaten
1 1/4 c. whipping cream
1 can sweetened
condensed milk

Add all to the beaten eggs and mix well.
This will keep about 6 weeks.
Betty Petersen

Chill.

I

"KOOL"
1 (12 oz.) can frozen
orange juice concentrate

PUNCH
1 (12 oz.) can frozen
lemonade concentrate

Add all water according to directions on cans.
1 ( 46 oz,) can Hawaiian
Punch (low sugar)
ginger ale

1 ( 46 oz.) can pineapple
juice

When ready to serve, fill container with equal
amounts of punch and ginger ale.
Optional: Add scoops of orange sherbet at
serving time for "pizzazz."
Kris Paulson
PINA

COLADA

1 can cream of coconut
2 ( 46 oz.) cans pineapple
juice

PUNCH

6 oz. rum
1 qt. pineapple sherbet
1 qt. club soda

Mix all together; allow some scoops of sherbet
to float on top. Thick and creamy.
Colleen Dykstra
SWISS
1 c. Cremora
2/3 c. instant coffee
1 c. Nestle's Quik
1282-3

MOCHA

MIX

1/2 c. sugar
1 I 2 tsp. cinnamon
1/4 tsp. nutmeg
-17-

Mix together and store in airtight container.
To serve, put 1 or 2 teaspoons in cup of hot water
and stir well.
Kathi Schmalfeldt
TOASTED
1
2
1
1

DEVIL

lb. ground beef
Tbsp. chili sauce
1/2 tsp. table mustard
tsp. minced onion

HAMBURGERS

1 1/2 tsp. horseradish
1 1/2 tsp. Worcestershire
sauce
1 tsp. salt
1/4 tsp. pepper

Combine ingredients and put on buns.
broiler until done.
Betty Petersen

**

EXTRA

RECIPES

Put under

®~[PJ
t

**

'jI If

-18-

.l l!

I
~

'!

i'

SOUP

AND

HAi\1BURGER
2 larg·e onions
1/2 lb. hamburger
tsp. salt
tsp. pepper
head cabbage

SALADS
SOUP

2 g·reen peppers
4 stalks celery
1 pkg. onion soup
2 (No. 303) cans tomatoes
4 1/2 c. water

1
1
1
1

Brown onions and meat together; add salt, pepper, diced green peppers and celery. Mix well. Add
water, tomatoes, quartered cabbage and onion soup mix.
Cook until vegetables are soft. Yield: 6 servings.
Don O'Brien
(5th Grade Teacher)
LENTIL
lb. lentils, washed
( 16 oz.) cans tomatoes
bay leaves
Tbsp. salt
1/4 tsp. pepper
8 slices bacon
1
2
2
1

1
1
1
5
1

SOUP
c. celery
c. onion
c. carrots
c. water
1/2 lb. kielbasa sausage

Mix into boiling water the lentils, tomatoes,
bay leaves, salt and pepper. Add sausage; cover and
simmer 15 minutes.
Cut up bacon into l-inch slices. Dice celery,
onion and carrots; cook over medium heat 15 minutes,
then add to lentils and cook 30 minutes.
Delilah Salewski

RICH

FISH

1 1/4 lb. butter or
margarine
1 c. flour
1 qt. milk
3 medium-sized potatoes,
peeled and diced
2 large carrots, diced
3 ribs celery, diced
1 green pepper, diced
3 medium-sized onions, diced

1282-3

CHOWDER

1/2 c. grated Cheddar
cheese
3-4 lb. fish (haddock or
cod), cut in bite-size
pieces
1/4 lb. shrimp, shelled
and deveined
1/4 lb. scallops
salt and pepper to taste

-19-

(

Melt butter in a 4- to 6-quart kettle over mediumhigh heat: ndd flour all at once. Stir and cook 3-4 minutes. Do not brown flour.
Reduce heat to medium; add milk gradually to
make smooth creamy sauce, stirring constantly. Add all
vegetables and simmer 30 minutes, covered. Remove
cover; add cheese, fish, shrimp and scallops.
Cover and cook about 10 minutes. Taste and
season with salt and pepper.
Makes 8-10 servings.
Joan Beland
FRENCH

DRESSING
1 slice onion

1 c . salad oil
1 c. catsup

1 tsp. lemon JU1Ce

1/8 tsp. salt

1/2 c. vinegar
3/4 c. sugar

Put all ingredients into blender. Blend at medium
speed until thick and creamy. Put into container and
refrigerate.
Jackie Hovland
HOT

BACON

1 lb. bacon, sliced into
1/4 -inch pieces
1 medium onion, sliced

Fry bacon until done, but not crisp; add onion
ahd cook until translucent. Stir often. While this is
cooking, combine sugar and vinegar and heat until well
dissolved. Add bacon, onion and all grease. Add salad
dressing; cook and stir until dressing is completely dissolved. Allow to cool slightly. Put into jars, getting
bacon in each jar. Dressing must be refrigerated; will
last for a long time. To use, heat slowly until melted
(do not boil) .
Betty Petersen

2 small pkg. lemon gelatin
1 can blueberries

•
•
-i

Drain blueberries; measure juice and add water
to make 1 3 I 4 cups. Heat to boiling; add 1 package
lemon g·elatin and stir well to dissolve. Let cool until
mixture is consistency of unbeaten eg·g white. Fold
in drained blueberries; turn into 1 1/ 2-quart mold and
chill until almost firm.
Meanwhile, dissolve 1 package of lemon gelatin
in the 1 3/4 cups boiling water; chill until the consistency of unbeaten egg white. Combine softened
cream cheese and heavy cream and whip together until
stiff. Add sugar and vanilla and blend; beat into
partially thickened gelatin mixture until thoroughly
blended. Pour over first layer and allow to chill until
firm.
Mary Foltman
CHERRY

COKE

2 small pkg. herry jello
1 large can c. shed
pineapple

JELLO

1 large can pitted sweet
black cherries
12 oz. Coca-Cola

DRESSING

2 1/2 lb. sugar
1 pt. cider vinegar
1 pt. salad dressing

BLUEBERRY

1 c. heavy cream
1 tsp. vanilla
1 1 I 2 Tbsp. confectioners sugar

JELLO

MOLD

1 3 I 4 c. boiling water
2 (3 oz.) pkg. cream
cheese
-20-

Drain fruits; reserve Jmces. Dissolve jello in
hot juices. Add water if necessary to make proper
amount. When partly set, add fruits.
Mrs. Paul (Esther) Thornton
(School Board Member)
SALAD.

CHERRY
1 can cherry pie filling
3/4 c. chopped pecans
1 small can crushed
pineapple, drained

1 c. miniature marshmallows
1 large 13 oz. bowl Cool
Whip
1 can Eagle Brand milk

Mix Eagle Brand milk and Cool Whip together;
mix this real good. After this is mixed well, add the·
other ingredients and mix well. Pour into bowl and
place in refrigerator for 4 to 5 hours. Chill well
before serving.
Jan Miller

1282-3

-21-

/

FROZEN

FRUIT

16 large nmrshmallows
1 c. unsweetened
crushed canned
pineapple
1 I 2 c. mayonnaise
1/2 pt. whipping cream,
whipped

SALAD

using cup or glass to hold firm. When almost set,
insert hard- boiled egg. Slice crosswise and serve on
lettuce with dressing of your choice.
Mrs. Paul (Esther) Thornton.
(School Board Member)
·

3 sliced bananas
1 c. sliced grapes
(remove seeds)
1 c. sliced dark cherries
(remove seeds)
6 large marshmallows,
quartered

GLAZED

2 cans mandarin oranges
2 cans pineapple, sliced
4 bananas, sliced

Drain pineapple;· save juice. Combine pineapple
JUICe with water to make 3 cups. Cook the puddings in
the 3 cups juice, until just boils. Cool; add fruit. Add
bananas before serving.
Jo Anne Dutton
FUN

FRUIT

red jello

Add:
1 can peach or apricot
pie filling

SALAD

banana

•
••
..
•••

Use a canned fruit can as a mold; fill partly full
with red jello. When almost set, insert a banana in the
center. When set, unmold and slice on a lettuce bed.
Mrs. Paul (Esther) Thornton(School Board Member)
FUN
green pepper
lemon or orange jello

I
I

i

Aunt Lin Gohart
LAYERED
1 ( 3 oz.)
cherry
1 ( 3 oz.)
jello
1 (3 oz.)
(plain)
1 ( 3 oz.)

Fill hollowed (large) green pepper with jello,
-22-

rKg. black
jello (plain)
pkg. cherry

pkg. limejello

JELLO

SALAD

1 ( 3 oz.) pkg. orange
jello (plain)
1 ( 3 oz.) pkg. orangepineapple jello
1 (3 oz.) pkg. strawberry
jello (plain)

pkg. lemon jello

To the "plain" layers add 1 1/2 cups boiling
water. To the cherry, lemon and orange-pineapple layers add 1 cup boiling water. Cool and add 1 I 2 cup
evaporated milk.
Layer in order, starting with the black cherry
jello (for bottom layer) and ending with strawberry jello
(for top layer). Let each layer set before adding the
next one. Put in 9 x 13-inch pan.
Janice Schubert
LIME-MARSHMALLOW

SALAD
hard-boiled egg

3 or 4 sliced bananas
2 Tbsp. lemon juice

Mix well.

SALAD
1 pkg. vanilla pudding
(cooking kind)
1 pkg. tapioca pudding
(cooking kind)

SALAP

2 cans mandarin oranges,
1 can chunk pineapple,
drained
drained
1 can fruit cocktail, drained

Steam marshmallows and pineapple in double
boiler until marshmallows are melted. Cool until slightly
thickened. Add remaining ingredients. Pour into pan
and freeze without stirring. Serve on a lettuce leaf.
Gladys Schmalfeldt (Taught
Kindergarten at Riverview
School for 30 years)
FRUIT

FRUIT

1 pkg. lime jello
1/4 c. sugar
2 tsp. lemon juice
1282-3

SALAD

1 c. crushed pineapple,
drained
1 c. cut-up marshmallows
(colored)
-23-

I

NUTTY

1 ( 17 oz.) can apricot

Mix lime jello with 1 cup hot water; let set firm,
but not hard. Then add .sugar, lemon juice, pineapple,
marshmallows, pecans, wh1pped cream and cottage cheese.
Refrigerate overnight.
Etta J. Berry (Taught at
Riverview School 37 years)
MANDARIN

JELLO

MOLD

1/2 pt. whipping cream
1 large can mandarin
oranges, drained

2 small pkg. orange jello

2 c. hot water
1 pt. orange sherbet

Add hot water to jello; add softened orange
sherbet; stir until dissolved. Let mixture set until it
starts to congeal. Beat with beater and add whipped
cream. Beat until smooth and blended; add oranges.
Let set until thick.
Steph Rittmer
MARSHMALLOW
1 large 30 oz. can fruit
cocktail
1 (20 oz.) can chunk
pineapple
1 ( 16 oz.) can mandarin
oranges

FRUIT

SALAD

1 ( 16 oz.) can seedless
grapes
maraschino cherries
1 pt. sour cream
1 large bag miniature
marshmallows

Drain JUice from all fruit and mix together in
large bowl. Add the maraschino cherries (cut in
halves), marshmallows and sour cream. Let stand in
refrigerator about 4 hours before serving.
Janice Schubert
MY

APRICOT

SALAD

1 c. cottage cheese

1 I 2 c. pvcans, cut up
1 c. cream (whipped)

DREAM

1 lb. cottage cheese
1 can crushed pineapple
3 c. miniature marshmallows
Mix in order given.

halves, drained
2 (3 oz.) or 1 (6 oz.)
pkg. Jell-0 brand
apricot -flavored gelatin
2 c. boiling water

Cut 6 apricots (halves) into thirds; dice remaining apricots. Dissolve gelatin in boiling water; add
cold water. Measure 2 cups and set aside. Chill remaining gelatin until slightly thickened ( 1 hour).
Blend in sour cream and mayonnaise; fold in diced
apricots and almonds. Pour into 1 1/2-quart mold.
Chill until set but not firm ( 2 hours). Chill measured
gelatin until thickened. Arrange sliced apricots or
creamy gelatin and top with clear gelatin. Chill until
firm ( 3-6 hours). Makes 9 servings.
This looks nice in clear glass bowl.
Melba Rebicek
PINEAPPLE
1 large can rushed
pineapple
1 (3 oz.) pkg. lemon
jello
1/2 c. sugar
1/4 tsp. salt

S. Hickmann
-24-

CARROT

MOLD

2 Tbsp. lemon juice
1 c. grated carrots
1 pkg. Dream Whip or
Cool Whip
1/2 c. coconut
1/2 c. nuts

Drain juice from pineapple; add enough water .
to the pineapple juice to make 1 1/2 cups. Heat to bml.
Add the jello and stir to dissolve. Add the sugar,
salt and lemon juice. Chill until slightly thickened.
Fold in the pineapple, carrots, Dream Whip, coconut
and nuts.

Chill.

S. Hickmann
PISTACHIO

SALAD

1 small tub Cool Whip
1 ( 3 oz.) pkg. lime jello
(dry)

1 c. cold water
3/4 c. sour cream
1 I 2 c . mayonnaise
1 I 4 c . toasted slivered
almonds

2 c. miniature marshmallows
1 pkg. pistachio nut
jello (dry)
1282-3

SALAD
1 large carton Cool Whip
1 large can crushed
pineapple
1 large can fruit cocktail
1 c. pecans, chopped

-25-

I

I

l\1 i;.; pineapple, fruit cocktail and jell a.

Let set in
refrig~rator for 15 minutes, then add other ingredients
and m1x IVl' II and let set in refrigeratol' and serve.
Jan 1\liller
PRETZEL
2 c. crushed pretzels
3/4 c. margarine, melted

SALAD
3 Tbsp. sugar

Mix together and press into 9 x 13-inch pan.
Bake at 400° for 8 minutes. Mix together:
1 (8 oz.) pkg. cream
cheese

1 c. sugar

Fold 2 cups whipped cream (Cool Whip) in with
cheese. Spread over cooled pretzel mixture. Prepare
one 6-ounce package strawberry jello with 2 cups boiling
water. Add two 10-ounce packages of frozen strawberries. Chill until syrupy; pour over cheese layer
and refrigerate.
Sharon Rudy
(Kindergarten Teacher)
QUICK
1 pkg. jello (orange
is best)
1 small can crushed
pineapple

SALAD
1 small container cottage
cheese (small curd)
1 small container Cool Whip

Mix jello and pineapple in bowl; add cottage
cheese and mix well. Fold in Cool Whip. This is ready
instantly. Serves 6.
Mildred Swartz
(Former Teacher)
RASPBERRY
1 pkg. raspberry jello
1 1/2 c. boiling water

SALAD

1 pkg. frozen raspberries,
mashed
1 pt. vanilla ice cream

raspberries, then mix in ice crcom until dissolved.
Chill until firm. Serves 8.
Pamela Hasenberg
RHUBARB
3 c. diced fresh

SALAD
2 (3 oz.) pkg. strawberry
jello
2 c. cold water
2 c. finely diced celery
1 I 4 c. lemon juice

rhubarb
1/2 c. sugar
1/4 tsp. salt

Combine rhubarb, sugar and salt in saucepan.
Cook over low heat until rhubarb is tender. Do not
stir or add water. Rhubarb makes its own juice and
pieces should stay whole. Bring quickly to a boil;
immediately remove from heat and add jello, stirring
gently just until dissolved. Add remaining ingredients.
Chill until very thick. You may use individual molds
or 1 1/2-quart mold.
Mrs. Paul (Esther) Thornton
(School Board Member)
STRAWBERRY

JELLO

1 can crushed pineapple,
2 small 3 oz. boxes
drained
strawberry jello
2 mashed bananas
2 c. boiling water
1 small pkg. frozen strawberries

Put half in mold and refrigerate until set.
Spread 1 small carton sour cream on top. Pour remaining jello on top and refrigerate.
S. Hickmann
STRAWBERRY
1 (6 oz.) pkg. strawberry jello
1 large c. sour cream
2 large bananas

1
1
1
2

SALAD.
can crushed pineapple
pt. frozen strawberries
c. pecans
c. hot water

Mix jello and water until dissolved; add bananas
(mushed) , crushed pineapple, strawberries and pecans.

Dissolve jello in hot water and defrosted
-26-

1282-3

-27-

J

I

Put 1 I 2 into jello mold. Let jell in refrigerator. Spread
sour cream over top of jello mixture. Add the rest of
jello and let chill.
Jan Miller
TROPICAL

SALAD

1 sectioned OI'ange
10 cut -up dates
3/4 c. Baker's coconut

1 pkg. cherry jello
1 c. hot water
1/2 c. cold orange juice

Mix and cool; add fruit, dates and coconut.
When set, garnish with whipped cream, dates and
coconut.
Mrs. Paul (Esther) Thornton
(School Board Member)
BROCCOLI
1 large bunch broccoli
12 fresh mushrooms,

sliced

SALAD
1/4 onion, chopped
croutons
Italian dressing

1 tomato, chopped

Cook broccoli until fork can pierce it (approximately 6-8 minutes). Cut into bite-size pieces. Ad<i
sliced mushrooms. Add chopped tomato and onion.
Refrigerate. Add salt, pepper, croutons and salad
dressing.
Susan Hopper
COPPER
5 c. carrots, sliced thin
1 green pepper, sliced
1 onion , sliced
1 c. tomato soup

CARROTS
1 tsp. Worcestershire sauce
1/2 c. oil
1 c. sugar
3 I 4 c. cider vinegar

Bring carrots to boil. Cook 2-3 minutes. Take
off heat and let stand 1 I 2 hour; drain. Mix remaining
ingredients and pour over carrots, pepper and onion.
Refrigerate overnight.
Linda Boxesen

-28-

CRUNCHY
1 pt. dairy sour cream
2 Tbsp. red wine

PEA

SALAD '

1 can sliced water
chestnuts, drained
1 I 2 c. chopped green
onions
1 c. chopped yellow
cheese
6 slices bacon, fried
crisp and crumbled

vinegar
1 Tbsp. milk
2 Tbsp. sugar
1 tsp. salt
1/2 tsp. garlic powder
1 ( 20 oz.) pkg. frozen
peas, thawed

Combine sour cream, vinegar, milk, sugar, salt
and garlic powder; mix well. Combine other ingredients
and add dressing. Toss lightly; cover and chill.
I like to sprinkle some bacon over the top.
Marge Kruzan
(School Board Member)
FIRE

AND

6 large tomatoes, peeled
and qur~+ered
1 green p 'per, cut in
strips
1 medium sweet onion
(in rings)

ICE

TOMATO

3/4 c. white wine vinegar

1 1/2 tsp. celery salt
1 1/2 tsp. mustard seed
112 tsp. salt
1 Tbsp. sugar
1/4 tsp. pepper

Place tomatoes, green pepper and onion in a
bowl. Combine vinegar, seasonings and water. Bring
mixture to a boil and boil hard for 1 .minute. Pour
over prepared vegetables. Chill. Before serving, add
cuke slices and mix gently.
Betty Petersen
ITALIAN

GARDEN

RELISH

1 small box fresh mush-

1 small jar salad olives,

rooms
1/2 head cauliflower,
cut up
2 carrots, cut in strips
2 stalks celery, cut in
l-inch pieces
1 green pepper, cut in
strips

drained
3/4 c. wine vinegar
1 I 4 c. olive or salad oil
112 tsp. oregano
2 Tbsp. sugar
1 tsp. salt
1/4 tsp. pepper

1282-3

-29-

I

I

In

-

large skillet combine ingredients with 1/4 cup
water. Bt·i11g· to a boil; stir occasionally. Reduce heat
and simmc I' covered 5 minutes. Cool and refrigerate.
Betty Petersen
11

ITALIAN

SALAD
1 pt. cherry tomatoes,
halved
15 or 20 Spanish olives,
sliced
4 or 5 stalks celery, sliced

1 green pepper, diced
1 small bunch radishes,
sliced
1 small bunch green
onions, sliced

Make dressing, using equal amounts (about 112
to 3 I 4 cup) of sugar, vinegar and oil. Add salt, pepper and oregano to taste.
Lynne Bucci
MARINATED

LETTUCE

SALAD

1 t sp. sugar
1 head lettuce*
rest of lettuce
1/2 green pepper,
1 pt. mayonnaise,
chopped
spread on top
3 or 4 stalks celery,
1 c. Parmesan cheese,
chopped
sprinkled on top
1 onion , sliced thin
thaw)
1 c. frozen peas (do not
*Layer part of lettuce on bottom of large bowl;
save rest for top layer.
Layer ingredients in order as given above; do
not toss. Cover and refrigerate overnight. Toss just
before serving the next day.
Pat Barnett
MARINATED

SAUERKRAUT

i

...•
•..

1 I 2 c. onion, diced

1 small jar pimentos,
diced

Refrigerate overnight, stirring a few times.
Lynne Bucci
MEXICAN MOUNTAIN
(Salad)
1 large can refried
beans
1 pkg. grated Cheddar
cheese or Monterey
cheese

2 chopped tomatoes
1 chopped onion
2 or 3 mashed avocados
1/2 pt. sour cream
hot salsa

Place first 5 ingredients on plate in order given.
Dot with sour cream and spoon hot salsa on top.
Olives, green pepper and mushrooms can also
be added. Serves 4.
June Vassar
OLD-FASHIONED

POTATO

SALAD

4 c. diced , cooked
1 c. -,ayonnaise
potatoes
1 Tl p. cider vinegar
1
1 I 2 c. sliced celery
1 11:.:: tsp. salt
1/2
c ,, sliced green onions
2 tsp. prepared mustard
1/4
c. sliced radishes
1 I 2 tsp. celery seed
2 Tbsp. chopped parsley
dash of pepper
4 hard-cooked eggs, chopped

Early in
naise with next
ing ingredients
Makes 6

the day, in a large bowl, stir mayon5 ingredients until mixed. Add remainand mix well. Cover and refrigerate.
servings.
Betty Wright

SALAD
PINEAPPLE- HAM

MOLD

Marinade:
1 1 I 2 c. sugar

2/3 c. vinegar

Bring to boil and simmer 15-20 minutes or until
it starts to thicken. Cool. Stir in sauerkraut mixture:
1 qt. sauerkraut, rinsed
and drained well

1 c. chopped celery
1 green pepper, diced
-30-

2 ( 3 oz.) pkg. pineapple
jello
2 (3 oz.) pkg. lemon
jello
1 1/3 c. boiling water
1 2/3 c. cold water
1282-3

1/2 c. pineapple tidbits
in pineapple juice,
drained, reserving
1/3 c. juice
1/2 c. cooked ham, cut
in 1/2-inch cubes
-31-

/

1

1/2 c. Swi:-.;s cheese, cut
in 1/4- itwh cubes

1 cucumber, siiced
parsley

Db solve jello in boiling water; add cold water
and 1/3 cup pineapple juice. Chill in ref1·igerator
until slig-htly thickened. Fold in pineapple tidbits,
ham and cheese cubes. Pour mixture into an oiled
5-cup mold. Chill until firm, 4-5 hours. Unmold on
serving platter and garnish with cuke slices and
parsley.
Note: Nice to mold in canned ham can.
Mrs. Paul (Esther) Thornton
(School Board Member)

SHRIMP

1 lb. g-round beef
1 (1 1/4 oz.) pkg. taco
seasoning·
1 bunch chopped green
onions
chopped green pepper

Mix together the night before with mayonnaise.
Next day, add a small amount more of mayonnaise.
Karen Schilz
(School Secretary)
TABOOLEY
(Salad)
2 Tbsp. snipped fresh
mint or 2 tsp. dried mint
1 tsp. salt
1/4 tsp. pepper
1/4 c. olive or vegetable oil
1 I 4 c. lemon juice

Cover cracked wheat (bulgur) with hot water;
let stand 30 minutes to an hour. Drain. Mix all ingredients together. Refrigerate at least 1 hour. Garnish
with ripe olives.
Miss Evans
(Art Teacher)
-32-

SALAD
3 firm tomatoes, cut into
small pieces
1 large head lettuce, cut
in small pieces
1/2 lb. shredded Cheddar
cheese

Brown and drain beef on paper towel. Mix all
together and add Western dressing·.
Serve with one 13-ounce package taco tortilla
chips.
Julia Kruzan

SALAD

8-12 oz. rotini shells,
1/2 c. chopped celery
cooked
3/4 c. frozen peas,
12-16 oz. shrimp,
thawed, but uncooked
cooked and rinsed
1 tomato (squeeze juice
1 can medium shrimp
and cut into small
pieces)
4 hard-boiled eggs
chopped onion to taste
salt and pepper
1 small green pepper, chopped

3/4 c. cracked wheat
(bulgur)
1 1 I 2 c. snipped parsley
3 medium onions,
chopped
1/3 c. chopped green
onions (including tops)

TACO

TUNA

HAYSTACK

1 large 12 1/2 oz. can
tuna
1 c. minced celery
1/2 c. chopped onion
1 c. frozen peas

SALAD

1 carrot, grated
2 hard-cooked eggs,
chopped
1 c. salad dressing
salt and pepper to taste

Toss all ingredeints with salad dressing. Just
be re serving, add 1 small can shoestring potatoes.
Serve on lettuce bed.
S. Hickmann
VEGETABLE
1 head lettuce
1 head cauliflower
1 lb. bacon, diced
and fried

SALAD
1 finely chopped onion
1/4 c. Parmesan cheese
1/4 c. sugar
1 c. Miracle Whip

Layer ingredients, except Miracle Whip, and
refrigerate for 2 to 3 hours. Before serving, pour on
the Miracle Whip.
Karen Schilz
(School Secretary)
WHOLE

CRANBERRY

4 c. whole cranberries
2 c. sugar
1282-3

SAUCE

1/2-1 c. water

-33-

r

I

. ts in saucepan and cook over
Place ingredien
ntil cranberry s kins pop and crack.
medium ht!at u
hot or cold.
.
This may be served
Betty Wright

**

EXTRA

RECIPES

**

-o· k G'u.ro.k
Ar"twor""1• buJ l"ilf.

-34-

BREADS,

ROLLS

BEER
3 c. self -rising flour
3 Tbsp. sugar

&

PASTRIES

BREAD
1 (12 oz.) can beer

Mix ingredients; spread in greased bread pan.
Bake at 425° (preheated oven) for about 45 minutes.
This is best when freshly baked.
Carol Konicek
COCKTAIL
1 1/2 pkg. active dry
yeast or 1 oz. fresh

yeast
1 c. water
1/4 c. sugar
1 tsp. salt
2 Tbsp. melted butter

BUNS

1 egg, beaten
about 3 1 I 4 c. sifted
all-purpose flour
1 egg yolk
2 Tbsp. water
sesame seed or poppy seed

Soften active dry yeast in 1 cup warm water or
compressed yeast in 1 cup lukewarm water in mixing
bowl. Add sugar, salt, butter and egg; blend. Add
enou1
flour to make a stiff dough. Place in greased
bowl; grease top of dough. Cover. Refrigerate.
Blend yolk and water. Shape dough into l-inch balls.
Dip in egg yolk, then in sesame or poppy seed. Place
on greased cookie sheets; let rise until doubled in
bulk. Bake at 400° for about 8 minutes.
Makes about 5 dozen 2-inch bars.
Betty Petersen
COLONIAL
2 I 3 c. yellow corn meal
1 I 2 c. packed brown
sugar
1 Tbsp. salt
2 c. boiling water
1/4 c. solid vegetable
shortening
2 pkg. active dry yeast

1282-3

BREAD

1/2 c. very warm water
( 110°-115 °)
3/4 c. stirred whole wheat
flour
1/2 c. stirred rye flour
4 1/4-4 112 c. unsifted
white all-purpose flour

-35-

Grease two 8 1 I 4 x 4 1/2 x 2 1/2-inch loaf pans
and sprinkle each with 1 tablespoon corn meal. In large
bowl thoroug·hly combine remaining corn meal, brown
sugar, salt, 2 cups boiling water and shortening.
Let
stand and cool to lukewarm, about 30 minutes.
Soften yeast in 1 I 2 cup very warm water; stir in
corn meal mixture. Add whole wheat and rye flours;
well. Stir in enough all-purpose flour to make a
moderately stiff dough.
Turn doug·h onto floured board; knead well 6-8
minutes. Return dough to greased bowl; cover and set
in warm place. Let rise until doubled in bulk, 50 to 60
minutes.
Divide dough in half; let rest 5 minutes. Shape
into 2 loaves and place in loaf pans. Cover and let rise
30-40 minutes. Bake in preheated 375° oven for 45 minutes or until loaves sound "hollow" when rapped with
spoon. Turn out of pans ; cool on rack.
Joan Beland
(5th Grade Teacher)
CRANBERRY
2 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. soda
juice and grated rind
of 1 orange

FRUIT

BREAD

1 tsp. salt
2 Tbsp. melted butter
1 egg, well beaten
1/2 c. chopped nuts
2 c. fresh cranberries,
cut in halves

Sift together flour, sugar, baking powder, soda
and salt. Combine orange juice, grated rind, melted
butter and enough water to make 3 I 4 cup juice, then
stir in beaten egg. !lour this mixture into dry ingredients; stir and add cranberries and nuts. Spoon mixture into a greased loaf pan' spreading it evenly' makin
corners and sides slightly higher than center. Bake at
350° for 50 to 60 minutes. Remove from pan; cool.
Store overnight for easy cutting.
Deb Kempf
CRESCENT
1/2 c. butter
1/2 c. chopped nuts
1 c. brown sugar
2 Tbsp. water

CARAMEL

SWIRL

2 ( 8 oz.) cans Pillsbury
refrigerated quick
crescent dinner rolls
-36-

Preheat oven to 375°. In small saucepan melt butter. Coat tube pan with 2 tablespoons melted butter.
Sprinkle pan with 3 tablespoons of the nuts. Add remaining nuts, brown sug·ar and water to butter. Heat
to boiling, stirring occasionally. Remove crescent rolls
from cans in rolled sections. Do not unroll; cut each
-info-4slices. A:rrange 8 slices in prepared pan,
separating each pinwheel slightly to allow sauce to
penetrate. Spoon half the caramel sauce over dough;
repeat. Bake 25 to 30 minutes, until deep golden brown.
Cool 3 minutes, then turn out of pan.
Cheryl Gould
CRESCENT
1 pkg. yeast
1 Tbsp, lukewarm water

3 eggs, lightly beaten
1 c. scalded milk, cooled
to lukewarm

ROLLS
1/2 c. melted shortening
1/2 c. sugar
4 c. flour
1 tsp. salt

Mix yeast in lukewarm water. Combine all ingredients and let rise until very light ( 3 to 4 hours) in a
warm place. Divide into 3 parts and roll out as for pie
crust. Spread with melted butter. Cut each of the
3 parts into pie-shaped pieces and roll from the large
end up to the point. Draw ends around into crescents,
Let rise in warm place 2 hours. Bake in hot oven
12-15 minutes.
Mabel Stoxen
(Former School Cook)
DATE
1
1
2
1
1
1

1/2 c. dates
1/4 c. boiling water
Tbsp. butter
1/2 c. sugar
tsp. salt
egg

NUT

BREAD

2 3 I 4 c. flour
1 tsp. baking soda
1 tsp. cream of tartar
1 c. chopped nuts

1/2 tsp. vanilla

Cut dates into quarters and pour boiling water
over them. Add butter, sugar and salt. When cool,
add egg, flour, soda, cream of tartar, nuts and vanilla.
Gently combine ingredients. Pour into greased and
1282-3

-37-

floured loaf pan; bake at 350° for about 1 hour and 15
minutes. R cmove from pan; cool.
Deb Kempf
DILLY

CASSEROLE

1 c. cottage cheese

1/4 c. water
1 Tbsp. marg·arine or
butter
2 1/2 c. flour
2 Tbsp. sugar

BREAD

2-3 tsp. instant minced
onion
2 tsp . dill seed
1 1/4 tsp. salt
1 I 4 tsp. soda
1 pkg. active dry yeast
1 egg

corn meal. Cover and let rise for 45 minutes; bake in
hot oven for 25 minutes. Remove from pans immediately.
l\1abel Stoxen
(Former School Cook)
HEALTH

BREAD

2 c. sugar
1 1 I 2 tsp. salt
2 eggs
2 tsp. baking soda

2
2
2
2

c.
c.
c.
c.

buttermilk
graham flour
oatmeal
bran cereal

Simmer:
In small saucepan heat cottage cheese, water
and margarine until very warm (120° to 130°). Lightly
spoon flour into measuring cup; level off.
In large bowl blend warm liquid, 1 cup flour,
sugar, onion, dill seed, salt, soda, yeast and egg at low
speed until moistened. Beat 3 minutes at medium speed.
By hand, stir in 1 1/2 cups flour to form a stiff batter.
Cover; let rise in warm place until light and doubled in
size, 45-65 minutes.
Generously grease a 1 1/2- or 2-quart casserole;
stir down dough. Place in prepared casserole. Cover;
let rise in warm place until light and doubled in size,
30-45 minutes.
Heat oven to 350°; bake for 35-40 minutes or until
golden brown and loaf sounds hollow when lightly tapped.
Immediately remove from casserole; cool. Brush warm
loaf with melted margarine. Makes 1 round loaf.
Betty Wright
ENGI,ISH
5
2
1
2

1/2 c. flour
pkg. yeast
Tbsp. sugar
tsp. salt

MUFFIN

BREAD

1 I 4 t sp . soda
2 c. milk
1/2 c. water
corn meal

Combine 3 cups flour, yeast, sugar, salt and
soda. Heat liquids very warm; add to dry mixture and
beat well. Stir in enough more flour to make a stiff
batter. Spoon into 2 bread pans that have been
greased and sprinkled with corn meal. Sprinkle top with
-38-

1 c. raisins

1/2 c. water

Mix sugar, salt, eggs, soda and buttermilk; add
flour, oatmeal and cereal. Add raisins and water they
were simmered in. Put in 2 greased loaf pans; bake at
325° for 1 to 1 1/4 hours.
Sharon Rudy
(Kindergarten Teacher)
HOBO
2 c. raisins
4 tsp. baking soda
2 c. sugar

BREAD
3 c. flour
nuts, if desired

Soak the ra1sms in 2 cups of boiling water and
the baking soda overnight (or approximately 6 hours).
After soaking period, add the sugar and flour and mix
well by hand. Flour and grease three 1-pound coffee ·
cans well and fill approximately 1/2 full. Cover tops
with fin foil and bake at 350° for 1/2 hour. Take off
foil and bake for another 1 I 2 hour. Let set at least
15 minutes out of oven. Good with butter or cream
cheese.
Brenda G. Siler
LEFSE
(Norwegian Potato Bread)
4 medium potatoes
1/2 tsp. salt
1282-3

1 Tbsp. shortening
1 c. flour
-39-

J

I

I

!

.
Boil potatoes with skin on; cool slightly and peel.
RICe or ma.c;IJ very fine (you should have about 2 cups).
A~~ salt Hitd shortening.
Chill thoroughly; add flour,
~lXJ.ng with hands, until of rolling consistency.
Shape
mto balls about the size of a small apple. Roll very thin
on well-floured board with a grooved rolling pin. Bake
on lefse plate or pancake griddle at moderate heat, until
light brown, turning once. Cool and fold in quarters.
Cover with waxed paper and store in cool dry place.
These can be frozen, Makes eight 14-inch Lefse.
Perry K. Hellum
(Administrator)
LEMON

BREAD
1/2 c. milk'
1 1/2 c . flour
1 tsp. baking powder
pinch of salt

1/2 c. shortening
1 c. sugar
1 lemon rind, grated
2 eggs
Glaze:

beat again. Stir in remaining flour. Knead until smooth
and elastic. Put in greased bowl and let rise until
doubled. Punch down and form into small balls with
well-buttered hands. Pile balls into well-greased tube
pan. Let rise about an hour. Bake at 375° for 20-30
minutes. Remove from pan to cool.
Bonnie Volbrecht
PARMESAN

CASSEROLE

1 pkg. active· dry yeast
or 1 cake compressed
yeast
1/4 c. water
1/4 c. milk, scalded
1 1/2 c. sifted allpurpose flour

BREAD

1 Tbsp. salt
1/3 c. butter or
margarine
1 beaten egg
1/2 c. grated Parmesan
cheese
2 Tbsp. chopped parsley

I

Soften active dry yeast in warm water. Cool milk j
to lukewarm. Meanwhile, sift flour, sugar and salt into
mixing bowl. With pastry blender, cut in butter until
j
mixture resembles coarse meal. Add egg, yeast and milk
and beat well. Stir in the cheese and parsley.
~
Turn into greased 8 x 1 1/2-inch round pan.
:,.
Cover with damp cloth and let rise until double (about
:.I
40 minutes). Dot with butter; bake at 375° for 20 to 25 !I
minutes. Cut in pie w e d g e s . ,
Cheryl Gould
1

1

1/4 c. sugar

juice of 1 lemon

Cream shortening and sugar until light and
fluffy; beat in lemon rind and eggs until smooth. Mix
flour, baking powder and salt in small bowl. Alternately
add flour mixture and milk until moistened. Pour into
greased 9 x 5-inch loaf pan and bake in 350° oven for
1 hour or until wooden pick inserted in center is withdrawn clean. Remove from pan and place on wire rack.
For glaze: Mix sugar and juice until sugar is
dissolved. Pour over warm bread; chill.
Lois Rebicek
MONKEY
1 pkg. yeast
3-3 1(2 c. flour
1/2 tsp. salt
1 c. milk

BREAD
1/4 c. honey
1/4 c. soft butter
1 egg

Combine yeast, 1 1/2 cups flour and salt in a
'large bowl. Heat milk, butter and honey until warm.
Add to dry ingredients and beat well. Add egg and
-40-

I

SIN GIN'
4 c. sifted all-purpose
flour
1/2 tsp. salt
1 tsp. baking powder

BINNIE
1/2 c. butter or margarine
1/2 c . shortening
1 c. currants
about 1 c. milk

Sift flour with salt and baking powder; cut in
butter and shortening as for pie crust. Work in
currants and add milk to make a firm dough (about
1 cup). Roll out on a lightly floured pastry cloth or
board, into a circle 1/4 inch thick; cut with biscuit
cutter or glass 2 1/2 inches in diameter. Bake on a
lightly greased griddle, turning when lightly browned,
6 minutes each side, on a griddle heated to 350°.
Serve with butter and jelly.
Marge Loos
1282-3

-41-

SKILLET- BAKED
1/4 c. bm·un drippings
1 heaping c. self-rising

corn meal
1/2 c. self-rising flour

CORN

1/3 tsp. salt
about 1 c. buttermilk
1 egg

In a 10-inch iron skillet cook bacon for fat. Do
not skimp here, as this will give the bread a delicious
crust. Combine corn meal, flour, salt, milk and egg
and beat until smooth. Remove about half of the heated
fat from skillet and blend into corn bread mixture. Stir
vigorously. Pour batter into the hot skillet and bake in
400° oven for about 30 minutes. Place on lower oven
rack or under broiler to brown on top. The fried
bacon, crumbled into the mixture, adds to the enjoyability of the bread.
Three teaspoons baking powder may be added if
self-rising corn meal and flour are not used.
Nancy Cayo
(4th Grade Teacher)
SOURDOUGH
2 c. flour

STARTER

lukewarm water

In a glass m1xmg bowl mix flour with enough
lukewarm water to form a thick batter. Cover container
tightly with plastic wrap to prevent moisture from
evaporating and allow it to set in a warm place for 24
hours. Stir several times during this period.
Within 4 or 5 days, the mixture will become
fermented, giving a foamy appearance. Stir down at
least once each day. Pour the fermented starter into a
clean plastic 1-quart container. Cover with a fitted lid
that has a small hole punched to allow gases to escape.
After being refrigerated for 3-4 days, mixture
will be ripened sufficiently to use. A clear liquid will
collect on top; simply stir into mixture.
To replenish starter, add 1 1/2 cups flour and
1 cup warm water and let stand in a warm place overnight or 6-8 hours. Measure out the amount of starter
called for in the recipe, and return remaining starter to
refrigerator.
Betty Wright
-42-

SOURDOUGH

BREAD

BREAD

Tbsp. sugar or honey
tsp. baking soda
3 1/ 2 c. flour
1 tsp. salt

2 c. Sourdough Starter
2 Tbsp. melted butter

or margarine
1/2 c. milk

Melt butter or margarine in a snucepan; add
milk and sugar or honey. Turn into mixing bowl; add
starter, stirring in flour, salt and baking soda. Turn
out onto a floured board and knead lightly until smooth
and shiny. Let rise until double, or put in warm oven
with pan of water for faster rising time. Punch down,
and divide into loaves. Let the two loaves rise again
until double. Bake in moderate oven (350°) for about
an hour or until loaf pulls away from pan or sounds
hollow when tapped lightly.
Betty Wright
SOURDOUGH
1
1
1
1

BANANA-NUT

c. sugar
tsp. baking soda
tsp. salt1 I 2 c. Sourdough
Starter

BREAD

1 I 3 c. shortening
1 egg, slightly beaten
1 c. all-purpose flour
1 c. mashed bananas
3/4 c. chopped nuts

Add sugar, baking soda and salt to Sourdough
Starter. Melt shortening and add to batter; add egg,
flour, mashed bananas and nuts to batter. Stir until
well blended. Pour batter into a greased loaf pan;
allow to set in a warm place for approximately 20 minutes. Bake at 350° for 55 to 60 minutes or until done.
Cool 5 to 10 minutes; remove from pan. Makes 1 loaf.
Betty Wright
SWEDISH
2 tsp. salt
2 Tbsp. grated orange
rind
1/2 stick oleo
1/2 c. warm water
1 I 4 c. gold label molasses
1/2 c. brown Karo syrup
1282-3

RYE

BREAD

1 c. scalded milk
2 envelopes dry yeast,
dissolved in 1/2 c. very
warm water (not hot)
8 c. Pillsbury's Bohemian
style rye and wheat

-43-

•

ZUCCHINI
3 eggs
1 c. oil
1 c. brown sugar

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

BREAD

tsp. soda
tsp . cinnamon
c. grated zucchini
tsp. vanilla
1/2 c. nuts
1 I 2 tsp. Mapleine
1
2
2
1

Cream together eggs, oil, sugars, vanilla and
squash. Add other ingredients; bake for 1 hour at
325°. Makes 2 loaves in 5 x 8-inch pans. Freezes well.
Lynn Reid
BRAN

I
!

I

OLD- FASHIONED

~ix

and stir to dissolv:e the first 7 ingredients.
While stlll warm, add yeast mixture and stir well. Add
flour gradually. After all flour is in, knead 10-15 minutes. or unltl dough is not sticky, but smooth and satiny.
P_ut m ~rca sed bowl; turn dough over. Cover and let
nse until dough is doubled in size. Divide dough in
2 ?r 4 parts, depending on size of loaves. If dough is
stlcky, you may need more flour. Put on greased
c?okie sheet and, with a sharp knife, cut slightly and
d1ag~nal~y across top of loaves 2 or 3 times.
Cover and
let I'lSe m ~arm place until double in size; bake at 350o
for 35-40 mmutes or until nice and brown, Brush tops
of baked bread with margarine.
Martha VanDerZee
1

2 c. boiling water
2 c. Nabisco 100% Bran
1 c. Crisco

3 c. white sugar
4 eggs, beaten

ICEBOX

Cream Crisco and sugar and soaked Nabisco Bran.
(~oaked in boiling water).
Add eggs; add dry ingredi~nts alternately with buttermilk.
Fold until all are
mmstene~.
Ba~e at 400° for 15 minutes.
Will keep

4 weeks m refr1gerator.

Cover tightly.
Lynn Reid

-44-

-..
..
....

-

i

powder
112 tsp. salt

·-- ..

Mix all ingredients; bake at 350° for 15-20 minutes. You may add fruit (especially blueberries), but
also great plain!
Kathi Schmalfeldt

<

'

I

SPICY

CRANBERRY

MUFFINS

1 I 4 c. chopped walnuts
2 beaten eggs
213 c. milk
1 I 3 c. cooking oil
1 1 I 2 c. cranberries,

2 c. flour
314 c. sugar
3 tsp. baking powder
1 tsp. salt
3 I 4 tsp. ground cinnamon

chopped

114 tsp. ground nutmeg

1 c. whole wheat flakes

Sift together flour, sugar, baking powder, salt,
cinnamon and nutmeg; stir in nuts. Set aside. Combine
eggs, milk and oil; add to dry mixture. Fold in the
cranberries and whole wheat flakes. Fill muffin pans
2/3 full. Sprinkle with 2 tablespoons sugar and 1/4 teaspoon cinnamon mixture; bake at 400° for 20-25 minutes.
Makes 18 muffins.
Betty Wright

MUFFINS

1 qt. buttermilk
5 c. flour
5 tsp. soda
4 c. Kellogg's All-Bran
2 tsp. salt

1 I 3 c. Crisco /butter
1/2 c. sugar
1 egg
2/3 c. milk

1 c. sifted flour
2 level tsp. baking

---

MUFFINS "

APPLE

THINS

Crust:

1 c. shortening
1 tsp. salt
2 c. flour

1 Tbsp. sugar

1 egg yolk, beaten
1/3 c. milk

Work dry ingredients as for pie crust; add beaten
egg yolk with milk and mix well. Roll out 1/2 of dough
and place on jelly roll pan.
apples
1/2 c. sugar
1 Tbsp. flour
1282-3

cinnamon or nutmeg
dabs of butter
-45-

Slic:e apples fine and place on dough. Add sug·ar,
1 tablespoon flour, cinnamon or nutmeg· und dab with
butter. Roll out remaining dough and plnce on top of
apple layer; bake at 400° for 15 minutes. Reduce to
350° for 45 minutes. Remove from oven and, while hot,
spread crust with a thin layer of powdered sugar fros:t:: ________--+--ing. Slice when cool.
Janell Forgy
BLUEBERRY
3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 c. butter
1 I 2 c. margarine

SURPRISE
1
2
1
1
1

COFFEE

CAKE

c. sugar
eggs
c. sour cream
tsp. vanilla
can blueberry pie filling

Cream together the butter, margarine and sugar.
Add the eggs, sour cream and vanilla and beat well.
Add flour, baking powder and baking soda and mix.
Batter will be very stiff. Spread half of batter in a
g·reased 9 x 13-inch pan. Spread pie filling on top of
it. Blob on remaining dough in teaspoon-sized blobs.
Cover with Streusel.
Streusel:
1/2 c. flour
1/2 c. sugar

6 Tbsp. butter

Bake at 375° for 45 minutes.
S. Hickmann
GERMAN
4 c. flour
1/4 c. shortening
1 tsp. salt
lukewarm water

APPLE

STREUDEL

2 1/2 lb. apples
sugar
cinnamon

Mix flour, shortening and salt together with
enough lukewarm water to make a soft dough. On a
floured tablecloth, after mixture has stood in warm place
for 20 minutes, stretch dough as large and thin as
possible. Cut heavy edge off; spread with melted shortening. Cover with pared, sliced apples; sprinkle with
-46-

sugar and cinnamon. .Roll up, using ta~leCloth. Put
into pan; brush top w1th. melted shortemng and bake in
350° oven for about 50 mmutes.
Jackie Hovland
GRAM'S

APPLE

4 c. flour
1 tsp. salt
3-4 lb. Mcintosh
apples

SLICES

1 tsp. cinnamon
3/4 lb. lard
1 c. cold water
2 c. sugar

Place flour in mixing bowl; add lard and salt.
Mix well with hands until g·ooey. Make dent in center
and add cold water (a little at a time). Mix well until
dough sticks together. Take half and roll out on
floured surface to size of pan. Place in pan and up
sides. Cut off excess from edge. Place 2 pie tins
of cut and peeled apples in pan. Sprinkle with cinnamon and sugar; roll out other half of dough for top ..
Brush cream or milk on edge of dough so the two stlck
together.
Place dough on top of apples. Mold around sides
of pan; cut off excess. Take floured fork and press
around edges. Poke about 6 to 8 holes in top. Brush
top with cream; sprinkle with sugar. Bake in a 375°
oven for 1 1/4 hours on a 10 x 15-inch cookie sheet.
Note: When apples start bubbling, they should
be done.
Topping:
powdered sugar
cream

vanilla

Combine the above, then cream and drizzle over
apple slices.
Edna Richards
(One of our First Cooks)
NUT

CUPS

Dough:
1/2 c. butter

1 c. flour

1 ( 3 oz.) pkg. cream cheese

1282-3

-47-

f

I

PEACH

Filling-:
1 eg-g
pinch of ~alt
3/4 c. lig·ht brown sug·ar

1 Tbsp. melted butter
1 c. chopped walnuts

Doug-h: Cream butter and cream cheese together;
add flour. !\lake a stiff dough. Divide into 24 balls.
Use small muffin tins. Press dough in cups of tins
and put filling- in the dough.
Filling-: Slightly beat 1 egg; add salt, firmly
p~cked brown sugar, melted butter and chopped nuts.
!Vhx all together. Pour into tins and bake at 350° for
15 minutes, then at 250° for 10 minutes.
Delilah Salewski
PEACH

KUCHEN

1/2 tsp. salt
2 eggs
2 Tbsp. milk
1 1/2 Tbsp. g-rated lemon
peel
1/4 c. butter, melted

GAKE

1 loaf Dakota Hearth
Streusel Topping (recipe
frozen sweet dough,
follows)
thawed
Quick Icing (recipe folJows)
1 ( 16 oz.) can sliced peaches, well drained
Pat or roll out dough to fit a greased 13-inch
pizza pan; do not rise. Arrange sliced peaches on top
of dough. Sprinkle with Streusel Topping. Bake in
a 350° oven for 20 to 30 minutes. Cool slightly and
drizzle with Quick Icing. (You may sprinkle with
chopped nuts, if desired.)
Streusel Topping:
1 I 4 c. butter or margarine

112 c. flour

1 egg yolk

3 Tbsp. heavy cream

Preheat oven to 400°. Sift flour, sugar, baking
powder and salt. In .bowl mix eggs, milk and lemon
peel. Add flour mixture and melted butter until smooth,
1 minute.
Butter a 9-inch round layer cake pan. Spread
batter evenly into pan. Arrange peaches on batter.
Sprinkle with sugar and cinnamon mixture; bake for 25
minutes. Remove from oven. Beat egg yolk with cream;
p~ur over peaches.
Bake 10 minutes longer. Cool 10
mmutes. Serve warm, cut into wedges, with whipped
cream or vanilla ice cream.
Charmaine Walski

-48-

Add:

few drops of vanilla

114 c. brown or
granulated sugar
Blend well.
Quick Icing:

1 Tbsp. milk

1 c. sifted confectioners
sugar

Topping:
1/4 c. sugar
1/2 tsp. cinnamon

COFFEE

Combine in a bowl and mix until crumbly.

Batter:
10 oz. sliced peaches,
drained
1 1/2 c . sifted flour
1/2 c. sugar
2 tsp. baking powder

STREUSEL

Mix, thinning with more milk, if necessary.
Barbara Zwart
SOUR

CREAM

COFFEE

CAKE

Cake:
1 pkg. Duncan Hines
Deluxe II yellow
cake mix
1 (4 oz.) pkg. instant
vanilla pudding

1 I 2 c. cooking oil
1 c .. dairy sour cream
4 eggs
2 tsp. vanilla

Streusel Topping:
1/2 c. flour
1 I 2 c. brown sugar
1282-3

2 tsp. cinnamon
-49-

f

l

2 Tbsp. melted butter

1/2 c. chopped nuts

Combine flour, salt, nutmeg, baking· powder and
Cut in shortening until the size of small
crumbs. Add eggs, milk and apples; stir just enough
to moisten. Fill well- greased muffin tins about half
full. Bake in preheated oven for 20 minutes. While
still hot from oven, dip doug·hnuts in melted butter,
then roll in a mixture of sugar and cinnamon.
Yield: 3 to 4 dozen.
Cheryl Gould
1 cup sugar.

Prl'hent oven to 350°. For cake. combine everything· in l~lr!,;·e mixing bowl; beat until smooth. Pour
half of batlL'l' into a greased 10-inch tube pan.
For topping, mix all together with fingers.
Sprinkle huli' over batter in pan; add remaining batter
and rest of topping.
Bake at 350° for 50 minutes. Cool completely
and remove from pan.
Very good, keeps well and is very moist.
Marge Kruzan
(School Board Member)
STREUSEL- FILLED
1 1/2 c. all-purpose

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

COFFEE

CAKE

3/4 tsp. salt
1 I 4 c. shortening
3/4 c. milk
1 egg

Streusel Filling:
1/2 c. brown sugar,

packed
2 tsp. cinnamon
Heat oven to 375°.

1/2 c. finely chopped nuts
2 Tbsp. butter, melted

Grease round layer pan

( 9 x 1 1/2 inches) or square pan (8 x 8 x 2 inches
or 9 x 9 x 2 inches). Blend all ingredients, except
Streusel Filling. Beat vigorously 1/2 minute. Spread
1/2 mixture in pan. Sprinkle 1/2 Streusel Filling over

batter mixture. Top with remaining batter, then remaining Streusel Filling on top. Bake 25 to 30 minutes
or until wooden pick inserted in center comes out clean.
Serve warm. Makes 9 to 12 servings.
Melba Rebicek
APPLE

BEIGNETS SOUFFLES
(French Doughnuts)
1/2 c. cold water
1 c. flour
4 Tbsp. butter

Put water in saucepan with butter, pinch of salt
and sugar. Bring to a boil and add flour, all at one
time. Stir vigorously with a wooden spoon until paste
is perfectly smooth. Replace pan on fire and turn the
paste with a spoon until it becomes dry and no longer
clings to the bottom of the pan.
Remove from fire and stir in eggs, one at a time,
making sure that each egg is well absorbed before
adding the next. The paste should be stirred and
beaten until light. Drop from spoon into boiling
shortening. Cook until the "Beignets" are a golden
brown and have swelled to 3 times their original size.
Roll in powdered sugar. Serve soon after cooking.
Jackie Hovland
SWEET
2 eggs

MILK

DONUTS
1 c. sugar

Beat eggs; add sugar slowly, beating constantly.
Stir in:

DOUGHNUTS
1 c. milk

I

3 large eggs
pinch of sugar
1/2 tsp. vanilla

5 Tbsp. melted margarine

3 c. flour

2 eggs, beaten

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

1 c. grated apples
1 c. melted margarine
1 c. sugar

Sift, before measuring, 4 cups all-purpose flour.
Resift with:

1 c. sugar

2 Tbsp. cinnamon

4 tsp. baking powder
1/2 tsp. cinnamon

2/3 c. shortening
-50-

1282-3

1/2 tsp. salt
1/4 tsp. nutmeg
-51-

~lix all together; add a little flour if too sticky.
Roll out and cut. Let set a few minutes. Fry in 3750
to 400° oil in deep fryer until golden brown. Turn
once; drain on paper towels.
Grandma Betsy Barnett

KOLACHES
1 lb. butter
1/2 c. confectioners
sugar
6 oz. cream cheese

1 tsp. vanilla
4 c. flour
2 tsp. baking powder

Filling:
8 oz. cream cheese
1 lb. butter
1 I 2 tsp. vanilla

1 egg yolk
1/2 c. sugar

Cream butter, sugar, cream cheese and vanilla.
Add flour and baking powder; chill. Roll 1 I 8 inch
thick on floured board; cut into rounds. Put thumbprint in center.
Cream the filling ingredients; put 1 teaspoon into
center of each cookie. Bake at 375° for 12 minutes.
Bonnie Volbrecht
SMALL KOLACHES
(Makes 96)
5 c. flour
1 lb. shortening or oleo
(you may use part
butter)
2 egg yolks

1 c. sour cream
several cans Solo brand
fruit filling (apricot,
prune, poppy seed)

NIGHT

BEFORE

-52-

TOAST

3/4 tsp. salt
1 tsp. vanilla
2 Tbsp. butter or margarine, cut in small pieces

1 long loaf French bread

(without seeds)
8 large egg·s
3 c. milk
4 tsp. granulated sugar

Grease 13 x 9 x 2-inch baking pan with butter.
Cut bread into l-inch thick slices and arrange in pan
in single layer. Beat eggs and remaining ingredients
and pour over bread. Cover with foil and refrigerate
4 to 36 hours.
To bake, uncover pan, dot bread with 2 tablespoons butter and bake in 350° oven for 45-50 minutes,
until bread is puffy and lightly browned. Remove from
oven and let stand 5 minutes before serving with syrup,
honey or whatever.
Mrs. Paul (Esther) Thornton
(School Board Member)
SWEDISH

OVEN

PANCAKES

1 qt. milk
2 c. flour

4 eggs
1 tsp. salt
1/2 c. butter

Beat eggs and salt; add milk and flour gradually
and mix well. Put butter in 9 x 13-inch pan. Have
p~n hot, but not enough to brown butter.
Add egg
mixture and bake at 400° for 30-35 minutes. Serve
immediately with crushed fresh fruit, jam or syrup.
Winnifred Peterson
(1st Grade Teacher)
SWEDISH

Mix ingredients; divide into 6 balls. Refrigerate
overnight. Divide each ball in half. Roll each ball out
to the size of a dinner plate. Cut into 8 sections, like
pie slices. Place apricot, prune or poppy seed filling
on edge, rolling to the point. Bake on lightly greased
tins at 375°, until lightly golden. Sprinkle with confectioners sugar when cool, or they may be frozen and
sugared when ready to serve.
Mary Konicek

FRENCH

8 eggs
1 qt. milk

PANCAKES
1· tsp. salt
1/2 lb. bacon

1 1/2 c. flour

Cut bacon into small pieces with kitchen scissors
or sharp knife. Brown in 9 x 13-inch pan in 300°
oven. Pour off most of grease.
Mix eggs, milk, flour and salt; pour over bacon

1282-3

-53-

I

pieces. Bake in 350° oven for 30 minutes. When pancake bubblvs hig·h, it is done. Serves 8.
Loretta Fox
(2nd Grade Teacher)
BLACK BOTTOM PIE
(From "l\Jnrina Jack's" On The East Florida Sea Coast)
16 Oreo cookies, crushed
1/4 c. melted butter
1 Tbsp. unflavored
gelatin
1 c. sugar
1/2 tsp. salt
1/4 c. cornstarch
2 c. milk
4 eggs, separated

1

(6 oz.) pkg. semi-sweet
chocolate pieces
1 tsp. vanilla
1/4 c. golden rum
1/4 tsp. cream of tartar
1/2 c. heavy cream,
whipped
chocolate curls

Mix and press cookies and butter into pie plate.
Sprinkle gelatin over 1 I 4 cup cold water to soften. In
a saucepan combine 1 I 2 cup sugar, salt and cornstarch;
gradually stir in milk. Bring to a boil, stirring until
thickened.
In a small bowl beat egg yolks slightly; graduall
stir in 1/2 the hot mixture. Pour into saucepan. Return custard to heat; cook, stirring, for 2 minutes.
Remove pan from heat; measure 1 1/2 cups custard.
Add chocolate and vanilla; stir until chocolate is melted.
Pour into pie shell; refrigerate 45 minutes. Add gelatin
to remaining custard, stirring until gelatin dissolves.
Cool to lukewarm. Add rum. Refrigerate.
In me.dium bowl, with electric mixer, beat egg
whites with cream of tartar, just until soft peaks form.
Gradually beat in remaining 1/2 cup sugar, 2 tablesp
at a time, until stiff. Fold whites into rum-flavored
custard. Pour over chocolate mixture. Refrigerate at
least 6 hours. Garnish with whipped cream and chocolate curls.
Donna Zukowski
(1st Grade Teacher)
CRANBERRY
1 baked pastry shell
1 ( 15 oz.) can sweetened
condensed milk

CUSTARD

PIE

2 c. fresh cranberries
1 I 4 c. lemon JUlCe
2 egg yolks, beaten
-54-

1 c. sugar
1 I 2 tsp. vnni1la
1 I 2 c. water

1 c. whipping cream
1 Tbsp. sugar

Combine milk, lemon juice and egg yolks;
spread evenly in shell. Chill 3-4 hours. Combine cranberries, the 1 cup sugar and water. Boil, then simmer
5 minutes (uncovered). Drain.
Put cranberries through sieve or puree; cool.
Spread puree over custard layer. Whip the cream,
the 1 tablespoon sugar and vanilla. Spread over cranberry layer.
Betty Wright
IMPOSSIBLE
1/2 c. Bisquick
1/2 c. sugar
4 eggs
2 c. milk

PIE

3 1/2 oz. coconut
1 tsp. vanilla
3 Tbsp. butter

Put all ingredients in a blender; blend while you
butter a 9-inch glass pie pan. Pour into pan; bake at
350° for 30-35 minutes, until set like custard. Cool and
serve with Cool Whip.
Don O'Brien
(5th Grade Teacher)
LO-CAL

CHOCOLATE

1 envelope unflavored
gelatin
1/2 c. cold water
2 envelopes Alba '66
hot cocoa mix

BAVARIAN

PIE

1 Tbsp. instant coffee
1 c. hot evaporated milk
1/2 c. chilled evaporated
milk

Dissolve gelatin in cold water; add next 3 ingredients. Mix well and chill until thick. Beat until mixtur~ is fluffy.
Add chilled milk and continue beating
unt:l s.mooth. Pour into 8-inch pie plate. Refrigerate
unt1l firm. Before serving, garnish with shaved choco~
late and 2 tablespoons low calorie whipped topping.
Makes 8. servings, about 94 calories per serving.
Note: Mixture can also be poured into graham
cracker crust, but will add extra calories.
Melba Rebicek
1282-3

-55-

I

I

RHUBARB

1/3 c. melted butter

PIE

chocolate) melted

1 I 2 c. all- purpose flour or
slightly lc::;s tapioca
3 Tbsp. milk
314 tsp. nutmeg
3 egg whites

1 ( 9-inch) unbaked
pie crust
4 c. diced rhubarb
1 1/2 c. sug·ar
3 egg yolks

1 (1 oz.) sq. unsweetened

Press into 9-inch pie pan; chilJ until firm.
Mrs. Paul (Esther) Thornton
(School Board Member)

**

EXTRA

**

RECIPES

Preheat oven to 400°. Line a pie pan with the
unbaked pie crust. Place the diced rhubarb in the pie
shell.
Combine the sugar, egg yolks, flour (or tapioca),
milk and nutmeg and beat. Spread these ingredients
over the rhubarb; bake for 20 minutes at 400°, then
reduce the heat to 350° and bake another 20 minutes.
When pie has cooled, use the 3 egg whites for a
meringue.
Betty Wright
SUPERB

CHOCOLATE

1 (6 oz.) pkg. semi-sweet
chocolate pieces
1 ( 8 oz.) pkg. cream
cheese, softened
3/4 c. light brown sugar
1 I 8 tsp. salt

1
2
1
1

CHEESE

PIE

tsp . vanilla
eggs, separated
c. heavy cream, whipped
( 9-inch) graham cracker
crust (recipe below)

Melt chocolate over hot water; cool about 10 minutes. Blend cream cheese, 1/2 cup sugar, salt and vanilla. Beat in egg yolks, one at a time. Beat in cooled
chocolate. Blend well.
Beat egg whites until stiff but not dry.
Gradually beat in 1 I 4 cup sugar; beat until stiff and
glossy. Fold chocolate mixture into beaten whites. Fold
in whipped cream.
Pour into ~hilled crust. Make top uneven and
sprinkle a bit of the crust over the top. Refrigerate
overnight.
Chocolate Graham Crust:
1 1/2 c. graham cracker
crumbs

1/4 c. brown sugar
1 I 8 tsp. nutmeg

-56-

1282-3

-57-

f

**

EXTRA

RECIPES

-58-

**

VEGETABLES
BROCCOLI,

CHEESE

CASSEROLE

3 eggs, beaten
3 Tbsp. flour
1 tsp. salt
3 Tbsp. butter

1 1/4 c. broccoli
2/3 c. cottage cheese
1/2 e. Cheddar cheese,
diced

Mix everything together in buttered casserole
dish and bake 1 hour at 350°.
Delilah Salewski
BROCCOLI

RICE

1 box rice pilaf

CASSEROLE

1 c. sliced water chestnuts
1 c. cream of chicken soup

1 (20 oz.) bag broccoli
1 ( 8 oz.) jar Cheez Whiz

Prepare rice pilaf as directed. Combine remaining ingredients and bake at 350° for 30-40 minutes,
Linda Bojesen
BROCCOLI

RICE

CASSEROLE

1 c. Minute rice, cooked

1 can cream of mushroom

1/2 pkg. frozen broccoli,
cooked
1 I 2 stick margarine

soup
1/2 c. Cheez Whiz or
Velveeta cheese
2 tsp. chopped or dry onion

Cook rice and broccoli separately, When fully
cooked, add remaining ingredients and stir. Cook in
an uncovered casserole dish for 45 minutes at 350°.
Sue Williams
BROCCOLI
1 large pkg. frozen
broccoli, chopped fine
3 Tbsp. butter
1 small onion, chopped
1 I 4 lb. mushrooms,
chopped
4 eggs

1282-3

SQUARES
1/4 c. dry bread crumbs
1 can cream of mushroom
soup
1/4 c. grated Parmesan
cheese
1 I 8 tsp. pepper
1/8 tsp. oregano
1/8 tsp. basil

-59-

r

Thaw and press water from broccoli; chop fine.
Melt butter; add onion and mushrooms. Brown until
onion is limp.
In bowl beat eggs; stir in bread crumbs, soup,
2 tablespoons cheese, pepper, basil, oregano, drained
broccoli and onion mixture. Turn into a well- greased
pan. Sprinkle with rest of cheese; bake uncovered at
325° for 35 minutes or until set. Cut into squares..
Betty Petersen
CALICO
l-inch pieces

and beans
1 (15 oz.) can kidney

1 small onion, chopped

beans , drained
1/2 c. brown sugar
4 slices American cheese
1/3 c. catsup
1 ( 16 oz.) can lima beans, drained
Saute bacon and onion in frying pan until bacon
lightly browned. Mix together brown sugar, catsup,
~1ma beans, pork and beans and kidney beans and place
m a 2 1/2-quart casserole. Stir in bacon and onion and
top with cheese slices. Bake, covered, in 350° oven for
30 minutes.
Lina Wieland
i~

LIMA
2 c. dried lim as
1 medium onion, diced
5 slices bacon
1 tsp. salt

BEAN

CASSEROLE
3 Tbsp. molasses
3 Tbsp. brown sugar
1/4 c. catsup

Wash beans thoroughly and soak in cold water
overnight. Next morning, drain. Put beans into
3-quart saucepan. Add:
4 c. cold water

(about
enoug·h
water.
onion.

GREEN

BEANS AMANDINE
(Serves 6)

BEANS
1 (16 oz.) can pork

4 slices bacon, cut into

1 1/2 cups cooking water and pour over beans. Mix.
Cover and bake in moderate oven (325°) for 1 1/2
hours. Do not let beans get too dry. Add boiling
water to bring liquid almost to top. Uncover and bake
2 to 2 1/2 hours longer, until rich golden brown.
P. Paulson
(3rd Grade Teacher)

1 1/2 tsp. salt

Heat to boiling, then simmer gently until soft
40 minutes), being careful not to cook hard
to break beans. Drain and save cooking
Pour beans into casserole, Add bacon and
Combine molasses, sugar, catsup, salt and
. 60-

1 I 3 c. finely chopped
1 1/2 lb. fresh or
parsley
frozen green beans
salt and pepper
5 Tbsp. butter
3/4 c. almonds, slivered and toasted
Wash and drain beans thoroughly, if using
fresh ones. Snap off both ends of beans. Bring a
saucepan of salted water to a boil; add beans and .
reduce water to a simmer. Cook gently for 5 minutes
or un.til beans are just tender, but slightly crispy to
the b1te. Frozen beans may take less time. Drain and
rinse under cold running water; drain again.
Melt butter in a saucepan; add almonds and
parsley and season with salt and pepper. Toss beans
in the butter mixture for 3-4 minutes or until heated
through. Transfer to a warm serving dish.
Julie Kruzan
GREEN

BEANS

6 strips bacon

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

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

Cut bacon in small pieces; fry and drain. Save
the grease in skillet. Stir in the salt, cabbage, vinegar, sugar and onion. Cover and simmer for 15 minutes. Add beans and cook until they are heated.
Garnish with bacon. (You don't have to be too exact
on the amount of vegetables that you use.)
Marge Kruzan
(School Board Member)
1282-3

-61-

GLAZED

CARROTS
1 tsp. salt

2 bunches small carrots
1 Tbsp. lemon juice
1/3 c. sug·ar

2 Tbsp. butter
1/2 c. water

Scrape carrots, cut in fourths lengthwise;
in heavy sl-;:illet. Add remaining ingredients; cover
cook over low heat, turning often, until tender and
glazed. !\lakes 6 servings .
Delilah Salewski
CABBAGE
1 medium head cabbage
1 can cream of chicken

1 ( 5 oz.) jar Cheddar cheese

Slice cabbage leaves in strips and core cabbage.
Boil 5 minutes; steam in salted water and drain. Alternate cabbage, soup and cheese in layers. Season.
Sprinkle with browned bread crumbs and butter; bake
for 20 to 30 minutes at 350°.
Lynne Bucci
FRENCH

FRIED

1 ( 2 lb. ) head
cauliflower
2 Tbsp. cream

CAULIFLOWER
1 egg, slightly beaten

2/3 c. dry bread crumbs
deep fat for frying

Wash and separate cauliflower into flowerets.
Parboil 2 to 3 minutes. only. Drain well. Combine
beaten egg and cream. Dip flowerets into crumbs, then
in egg mixture and in crumbs again. Put in refrigerator
until just before serving time. Then fry in deep fat at
365° until golden brown. Drain on paper towel.
Serves 5.
Betty Petersen
QUICK

CAULIFLOWER AU GRATIN
(Makes 6 Servings)

2 (10 oz.) pkg. frozen
cauliflower

2 Tbsp. fine dry bread
crumbs
-62-

1 tsp. melted butter or

margarine

Cook frozen cauliflower according to package
directions. Drain cauliflower and place in a greased
·--:1---··········-·--··J~quart casserole.
Pour undiluted soup over cauliflower. Mix crumbs with fat and sprinkle over top;
bake at 350° for 20 to 30 minutes or until sauce bubbles
and crumbs are brown.
Mrs. Laura Derler
FRENCH

CASSEROLE
1/4 c. bread crumbs
2 Tbsp. butter
salt and pepper

soup

1 (10 1/2 oz.) can condensed Cheddar
cheese soup

FRIED

MUSHROOMS

Rinse fresh mushrooms in cool water; dry well.
Roll or shake in bag of flour. Dip in egg with· a little
water, about 1 egg to 1 teaspoon water.
Dip in bread crumbs. Fry in deep fat for 2 to 4
minutes. Drain well.
Betty Petersen
ONIONS

MARINATED

dash of pepper
dash of paprika
6 oz. Roquefort cheese
1 large sweet onion

1 c. vegetable oil
1/4 c. lemon juice
1 tsp. salt
1 tsp. sugar

Combine first 6 ingredients; break up cheese and
add to marinade. Add onion slices. Cover bowl.
Refrigerate overnight.
Betty Petersen
BONNIE'S
5 lb. potatoes

1 lb. bacon

1/3 c. cornstarch
1 c. cider vinegar
1 c. sugar

GERMAN

POTATO
1/4
1/4
1/4
1/2

SALAD

tsp. celery seed
t sp . salt
tsp. pepper
c. chopped onion

Boil potatoes until tender and slice. Dice
bacon and fry crisp; remove from flame and add cornstarch in bacon grease. Add cider vinegar, 2 cups
1282-3

-63-

water, sug·<lr, salt and pepper and celery seed. Cook
until thick. Add onion and simmer 5 minutes. Pour
over pot at uc::s and mix.
Bonnie Schenning
.. ·-

-------~~-

·---~-~-~-

- ----

-

CHEESE

\

1 medium box Velveeta
cheese
bacon bits

POTATOES
5 lb. potatoes
Hellmann's mayonnaise

Cook potatoes, cut into small squares. Cut up
cheese into small chunks. Mix in bacon bits and mayonnaise. Bake at 350° for 45 minutes or until cheese is all
melted and bubbly.
Susan Hopper
CREAMY

SCALLOPED

7 or 8 medium potatoes

2 medium onions
1 1/2-2 c. milk

POTATOES

salt and pepper
3/4-1 c. flour
3 Tbsp. butter

Peel and wash potatoes and onions. Slice a layer
of potatoes and onions. Sprinkle with salt and pepper.
Sift an even layer of flour over potatoes; repeat 2 or 3
times until all potatoes are gone. Make sure .potatoes
covered with milk. Put butter on top. Put mto oven.
(You may use ham if you like.) Use a 2-quart casserole;
do not cover. Bake at 350° for 1 1/2 to 2 hours. They
will be golden brown.
Delilah Salewski
OVEN

CREAMED

6 large potatoes or 4 lb.
hash browns, thawed
1 tsp. salt
1 c. sour cream
1/4 tsp. pepper

POT A TOES

1 I 2 c. grated Cheddar

cheese
1 I 4 c. butter
314 c. milk
2 tsp. chives (or finely
chopped onion)

Cook potatoes until tender; cool, peel and grate.
(If using hash browns, thaw.) Add all ot.her i~gredient .
and toss lightly and turn into shallow bakmg d1sh. Dot
with butter; bake at 350° for 30 minutes.
Steph Rittme:·
-64-

PARTY

POTATOES
3 Tbsp. melted butter
paprika
dried parsley or chives

mashed potatoes
garlic salt to taste
8 oz. cream cheese
8 oz. sour cream

Prepare mashed potatoes for 12, using regular
or instant potatoes, adding butter and milk (be skimpy
with the milk). Add and beat the garlic salt, cream
cheese and sour cream. Put in greased 2 1/2-quart
casserole; brush top with melted butter. Sprinkle with
paprika and dried parsley or chives. Bake at 350° for
about 45 minutes.
S. Hickmann
SOUR

CREAM

POTATOES

1 pt. sour cream
1 I 4 c. butter
1 small onion, minced
salt and pepper
5 c. sliced, cooked potatoes
Melt butter and cook onion until tender; add
sour cream very slowly to onion and butter. Simmer
5 minutes. Add potatoes and heat until hot.
Cheryl Gould
BAKED
2 large cans sauerkraut
114 lb. bacon (10 strips)
1 1 I 2 lb. ground beef
1 large or 2 small cans
tomato soup

SAUERKRAUT
1 large onion
1/2 c. brown sugar
caraway seed to taste,
if you like

Fry bacon pieces until crisp; pour off excess
grease. Add onion and ground beef and brown. Wash
sauerkraut with cold water; squeeze out excess water·
Mix all ingredients together; bake in an average-size
casserole dish at 350° for 2 hours. The longer you
bake it, the better. Add enough brown sugar to taste·
It tastes better on the sweet side.
Juanita Clark

1282-3

-65-

SPINACH

CASSEROLE

Cuuk two 10-ounce packages spinach; drain well
and squel'ZC out. Spoon spinach in casserole and sprin- · kle:

1/2 tsp. salt
1/4 c. chopped onion

2 Tbsp. melted butter
1/2 c. grated Cheddar
cheese

Rinse and dry 1 pound fresh mushrooms. Saute
in 4 tablespoons butter until tender crisp. Thicken
mushroom juice with a little flour and a little milk and
a small amount of cheese. Spoon mushrooms over cheese ·
layer. Sprinkle 1/4 teaspoon garlic powder and top with
1/2 cup Cheddar cheese. Bake in 350° oven 20-25 minutes.
Elaine Maleski
ZUCCHINI
i

'i

2 slices bacon
3 medium unpared
zucchini , scored with
fork and sliced
diagonally
1 I 4 c. chicken broth

CHINESE

STYLE

, , . d killet in butter until tender. ,Add onion
s
Pour into 1 1/2-quart
salt oregano and tomato sauce.
cas~el'ole dish. Top with cheese; bake 30 minutes.
Betty Petersen

in coH~le

WEIGHT

WATCH ERS

2 c. thawed frozen
vegetables
1 12 c. chopped onion
1/2 c. chopped green
pepper
1 tsp. salt

I MPOSSIBLE
m

VEGETABLE

1/4 tsp. pepper
4 oz. shredded hard cheese
1 c. skimmed milk
5 Tbsp. flour
4 eggs
Pam vegetable cooking
spray

Combine vegies and cheese in a pie plate .
ra ed with Pam first). Beat toge~her r~st of mgre~~~nti with mixer or blender. Pour mto pie ?la~e
and bake 35-45 minutes at 350o. Let set 5 mmu es
before serving. Serves 4.
.
Melba Reb1cek

2 tsp. cornstarch
1/2 tsp. monosodium
glutamate
1/4 tsp. salt
2 tsp. cold water

**

EXTRA

RECIPE

Cook bacon until crisp; remove from skillet. Add
sliced zucchini to bacon drippings in skillet ; toss to
coat. Pour chicken broth over zucchini; cover and
steam 4 to 5 minutes, until squash is almost tender.
Blend cornstarch, monosodium glutamate and salt
with cold water; stir into zucchini mixture. Cook, stirring constantly, until mixture boils. Turn into serving
dish. Garnish with crumbled bacon. Serves 4 to 5.
Cheryl Gould
ZUCCHINI

MOZZARELLA

3-4 zucchini, washed
(small)
1 large onion
1/2 lb. Mozzarella cheese

CASSEROLE

2 Tbsp. butter
1 tsp. onion salt
1/4 tsp. oregano
1 (8 oz.) can tomato sauce

Preheat oven to 350°. Cut squash into 1/2-inch
slices and slice onion. Cook onion and squash together
-66-

PIE

1282-3

-67I

i

i

**

**

EXTRA

RECIPES

**

•
.i
•:
····' ..;

.

r-

....

'

'

'

-~
I

-~

-~

••
..
.,..,

,

~1

..
r.i..i
•
~

-68-

I.

I

{I

l/)

•--.-....
-...
•:
'

-:

~

MAIN
BAKED

DISHES

CHICKEN

<

RICE

1 can cream of chicken soup
1 c. milk
1 I 2 c. cooking sherry or
red wine (I omit)
1 pkg. dry onion soup mix

1 frying chicken
1 c. long grain rice

-·(not Minute rice)
1 cut-up fryer chicken
1 can cream of mushroom

soup
Place rice (uncooked) in bottom of pan. Lay
cut-up chicken on rice. Mix in bowl both cans soup,
milk and wine; pour over chicken and rice. Sprinkle
onion soup dry over this. Cover tightly and bake at
300° for 3 hours at least. It can be baked at this low
temperature for several more hours (while you're
shopping or holding for late dinner guest). Add a
vegetable and salad and you have easy complete meal,
and it is delicious .
Mrs. J. Lewandowski

I

BAKED

CHICKEN

'

•

AND

:

..
.

.....
·.·:·····.
'

'

.
'

AND

RICE

2 cans cream of mushroom
soup or chicken soup
2 cans mushrooms with
juice

1 frying chicken, cut up
1 1/4 c. Minute rice
1/2 pkg. dry onion soup
2 cans water

Combine all ingredients and pour into roasting
pan. Lay cut-up chicken on top of mixture. Bake
uncovered until tender, 425° for 1 hour.
Marge Loos
CHICKEN
1/2 c. onion
1/2 c. green pepper
1 can cream of chicken
soup
1/2 c. milk
1 ( 6 oz.) can mushrooms

LASAGNE
1 small jar pimentos
1/2 tsp. basil
1 1/2 c. cottage cheese
2 c. Velveeta cheese, cut up
1/2 c. Parmesan cheese
2 c. cooked chicken

Saute onion and green pepper in butter; mix with
remaining ingredients. Layer with cooked lasagne
1282~3

-69-

I

noodles l:llayers). Bake at 350° for 30-40 minutes.
Let stand before serving.
I\lary Foltman
CHICKEN

(OR

TURKEY)

1 ( 8 oz.) pkg. herb
dressing

STRADA

3/4 c. cooked chicken or
turkey, cubed

Layer in 9 x 13-inch pan.
as follows:
1/2 c. butter
4 c. chicken broth

Make White Sauce

1/2 c. flour

Cook in saucepan until thickened; add to White
Sauce 6 slightly beaten eggs. Pour over dressing and
chicken in 9 x 13-inch pan. Bake for 45 minutes in
325° oven or until custard is set. Cut into 12 or more
servings. nver each serving serve mushroom soup,
which has L
~ heated with milk as directed.
Grandma Heidi Schulz
CHICKEN
8 chicken breasts,
skinned, boned and
split
8 slices bacon, cut in
halves

SUPREME
4 oz. chipped beef
1/2 pt. sour cream
1 can undiluted mushroom
soup

•..
•
..
•..

Cover bottom of 9 x 13 x 2-inch pan with c h i p p e beef. Wrap chicken breasts with bacon and arrange on
!
chipped beef. Mix soup and sour cream and spread o v e.·.
···
all. Bake at 27 5° for 3 hours, uncovered.
.
Lynne Bucci
· ''
MUSHROOM-STUFFED

\I

I

1/2 c. chopped
mushrooms
1 I 2 c. chopped celery
1/2 c. dry bread crumbs
1/4 lb. cooked ham,
julienned
2 tsp. parsley

CHICKEN

ROLLS

1 tsp. basil leaves
1/2 tsp. salt
7 Tbsp. butter or
margarine, melted
3 whole chicken breasts,
boned, halved, skinned
and flattened
-70-

Combine mushrooms, celery, bread Grumbs, ham,
parsley, basil and salt; mix well. Add 4 tablespoons
melted butter or margarine; toss. Spoon about 2 1/2 tablespoons of stuffing in center of each breast. Roll up
and secure with toothpicks.
Fry chicken in remaining 3 tablespoons butter
··-for-10 minutes; transfer to baking dish and add
remaining stuffing. Bake 15 minutes or until done
in 400° oven.
Mrs. Paul (Esther) Thornton
(School Board Member)
CASSEROLE

RICE

1 can cream of celery soup
1 can cream of mushroom
soup
12 pieces raw chicken

1 c. raw rice
1 can cream of chicken
soup

Mix raw rice and undiluted soups together and
place in a large loaf pan. Put raw chicken on top of
rice mixture and season with salt, Melt 1/2 stick butter and spoon over chicken. Bake at 350° for 1 1/2
to 2 hours or until chicken is brown and tender.
Linda Wipperfurth
BEEF

'N

BISCUIT

1-1 1/4 lb. ground beef
1/2 c. chopped onion or
2 Tbsp. instant
minced onion
1/4 c. chopped green
pepper
1 ( 8 oz.) can tomato
sauce
2 tsp. chili powder

CASSEROLE

1/2 tsp. garlic salt
1 can refrigerated
buttermilk or countrystyle biscuits
1 1/2 c. shredded Monterey
Jack or Cheddar cheese
1 I 2 c. dairy sour cream
1 egg, slightly beaten

Brown ground beef, onion and green pepper in
large frying pan; drain. Stir in tomato sauce, chili
powder and garlic salt. Simmer while preparing dough.
Separate biscuit dough into 10 biscuits; pull
each apart into two layers. Press 10 biscuit layers
over bottom of ungreased 8- or 9-inch square baking
pan. Combine 1/2 cup cheese (reserve remaining

1282-3

-71-

cheese for topping), sour cream and egg; mix well. Remove meat mixture from heat; stir in sour cream mixture
and spoon Pver dough. Arrange rem;1ining biscuit layers
on top; sprinkle with remaining cheese. Bake at 375°
for 25 to 30 minutes or until biscuits ;1re golden brown.
Makes 4-5 servings.
Mrs. Marotta
CHEESE
1 green pepper, diced
1 medium onion, diced

fine
2 Tbsp. fat
2 lb. ground beef

1 tsp. salt
1/ 2 ts p. celery salt
2 c. coarsely crumbled
salted crackers

MEAT

LOAF

1 I 2 tsp. paprika
1 I 4 tsp. pepper
2 eggs
1 c. milk
112 lb. sliced sharp
cheese
1 Tbsp. butter, melted
2 Tbsp. paprika

Cook b ~en pepper and onion in fat for 5 minutes. Mix with remaining ingredients except cheese.
Cut 1/2 of cheese into 1/2-inch cubes and mix gently
into meat mixture. Press into 9 x 5 x 3-inch loaf pan.
Bake at 350° for 1 hour. Turn out on ovenproof
platter and top with remaining cheese. Brush with
butter; sprinkle with paprika. Return to oven 5 minutes. Allow to set before slicing. (I always set my
baking pan into a pan containing water while baking.)
Joan Beland
(5th Grade Teacher)
CHILI
1 1/2 lb. ground bee~
3/4 c. onion, chopped
314 c. green pepper,
diced
1 clove garlic, minced
1 (32 oz.) can whole
tomatoes, cut up
1 (6 oz.) can tomato
paste
1 (4 oz.) can sliced
mushrooms , undrained

MOSTACCIOLI
1 ( 16 oz.) can kidney

beans, drained
2 tsp. chili powder
1 tsp. oregano
1 tsp. salt
1/8 tsp. pepper
1/2 pkg. Creamettes
mostaccioli
3 Tbsp. softened butter
1/2 c. Cheddar cheese,
grated
-7 2-

••
•
•-..
..
..
-· --- --····

--·

Brown beef, onion, green pepper and 'garlic;
drain excess fat. Add tomatoes with liquid, tomato
paste, kidney beans, mushrooms and seasonings; simmer
uncovered for 20 minutes.
Prepare mostaccioli according to package directions; drain. Toss with softened butter. Arrange on
a large serving dish and pour on meat sauce. Top
with cheese. Makes 6-8 serving·s.
Mrs. Helen Skreko
CHINAMAN'S
1 1/2 lb. hamburger
6 medium potatoes

PIE

1 (16 oz.) can creamed corn
shredded Cheddar cheese

Preheat oven to 350°. Brown hamburger; drain
all grease. Peel and pare potatoes. Cook completely
and mash.
Place ground meat in an ungreased 1 1/2-quart
casserole dish. Place corn on top of ground meat and
top with mashed potatoes. Sprinkle shredded cheese
over top and bake approximately 30 minutes. Serves 4.
Cindi and Aimee Chapman
CRAZY

CRUST

PIZZA

Batter:
1 c. flour
1 tsp. salt
1 tsp. Italian seasoning

1/8 tsp. pepper
2 eggs
2/3 c. milk

Mix batter and pour in 9 x 13-inch pan. Put
ground beef or Italian sausage o~ thinly
sliced pepperoni on top. On meat put any toppmg
you like, such as green peppers, 1 cup mushrooms,
1/2 cup onion, etc.
Bake at 425° for 25-30 minutes. Remove from
oven and drizzle 1 cup pizza sauce over and sprinkle
with 1 cup shredded Mozzarella cheese. Return to
oven for 10-15 minutes.
Joan Beland
(5th Grade Teacher)
1 1/2 pounds

1282-3

-73-

EASY

DEEP-DISH

3 c. BisquiL'k
3/4 c. cold water
1 lb. ground beef
1/2 c. chupped onion
1/2 tsp. salt
2 cloves g·arlic, crushed
1 (15 oz.) can tomato
sauce

PIZZA

1 tsp. Italian seasoning
1 (4 1/2 oz.) jar sliced
mushrooms, drained
(optional)
1/2 c. chopped green
pepper
2 c. shredded Mozzarella
cheese ( 8 oz.)

Heat oven to 425°. Lightly grease 15 1/2 x
10 1/2 x l-inch jelly roll pan or cookie sheet. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on
floured board. Knead 20 times. Pat dough in bottom
and up sides of pan with floured hands.
Cook and stir ground beef, onion, salt, green
pepper and garlic until beef is brown. Mix tomato
sauce and Italian seasoning; spread over dough. Spoon
beef mixtm
ver sauce. Top with remaining ingredients. Put cheese on top and bake until crust is
golden brown, about 20 minutes.
Betty Schick
EASY

MEXICALI

1 lb. ground beef
1/2 c. chopped onion
6 oz. (3 c.) noodles,
cooked and drained
1 ( 1 lb.) can tomatoes
1 ( 6 oz. ) can tomato
paste

DINNER

1 1/2 c. shredded sharp
American cheese
1/2 c. sliced ripe olives
1 tsp. salt
1 I 4 tsp. dried basil
1/8 tsp . pepper

Cook meat and onion in large skillet, until onion
is tender. Drain some of the grease; stir in noodles,
tomatoes, tomato paste, 1 cup cheese, olives and seasonings. Turn into 2-quart casserole; top with remaining
1 I 2 cup cheese. Bake at 35 0° for 45 minutes or until
heated through. Makes 6 servings.
A quick meal and very tasty.
Sandra Vorpahl

HAMBURGER

CASSEROLE
1 c. cream of celery soup
1 tsp. salt
1/2 tsp. pepper

I lb. hamburger

1 large onion
6 medium potatoes
6 carrots

Preheat oven to 350°. In a 9-inch round by
4-inch deep casserole sprinkle 1/2 pound prepared
hamburger (browned slightly) loosely. Sprinkle 1/2
teaspoon salt and 1/4 teaspoon pepper over hamburger.
Slice thin 1/2 onion over hamburger. Slice
3 potatoes thin and place over onion; slice 3 carrots
thin and place over potatoes. Repeat with remaining
ingredients, in the same order.
Mix soup with 1 can water; pour over casserole.
Cover with foil. Make holes in foil for steam; bake
about 3 hours.
Etta J. Berry (Taught at
Riverview School 37 Years)
HONKY
1 lb. hamburger
1 lb. onions
1 can cream of mushroom
soup

TONK
1 lb. American cheese
1 lb. shell macaroni
1 (No. 2 1/2) can tomatoes

Brown onions and hamburger in frypan. Into a
double boiler put soup and cheese, cut up. When
cheese is melted, add onions and hamburger. Cook
shell macaroni, following directions on package. Drain
and add to mixture, then add tomatoes. If very juicy,
do not add all of liquid from tomatoes. Turn mixture
into 1 large or 2 smaller casseroles. Top with buttered
crumbs and bake at 350° for 45 minutes. Serves 12.
Cheryl Gould
LASAGNA
Sauce:
1 medium onion
1/4 c. oil

2 cans tomato sauce
1 can water

Brown onion in oil; add tomato sauce and water
-74-

1282-3

-75-

I

2 Tbsp. p;n•sley flakes
1 tsp. garlic powder

1 tsp. salt
1 Tbsp. orcp;ano

Add
simmer

salt and pepper to taste
3/4 lb . l\lo z zarella cheese,
sliced

MANICOTTI
Meat Filling:
3/4 lb. hamburger
1 I 4 lb. pork sausage
1/2 medium chopped onion

1/3 green pepper,
chopped
1/2 pkg. frozen spinach

Brown above; drain fat.

Cool slightly.

Sauce:
1/2 medium onion,
chopped

2 (15 oz. ) cans
tomato sauce

________ 1/_2 tsp! salt
1/4 c. bread crumbs

2 cans water ( 30 oz.)
2 1/2 Tbsp. brown sugar

To meat mixture add:

8 oz. shredded Mozzarella

cheese
5 Tbsp. sauce

In 9 x 13-inch pan put layer of sauce; add
equal amount of water. Stuff uncooked manicotti shells
with meat mixture; add to 9 x 13-inch pan. Add more
sauce and equal amount of water, until shells are almost
covered. (Save some sauce for serving time.)
Sprinkle with Parmesan cheese; cover and
bake at 400° for 40 minutes. Flip shells if not soft.
Sprinkle again with Parmesan cheese; return to oven for
10 more minutes. Serve with sauce and Parmesan
cheese.
John Barnett

MEATBALLS-SAUERKRAUT
2 lb. chuck

1 (16 oz.) can whole
cranberry sauce
1 (12 oz.) bottle chili sauce
1 1/2 bottles (from chili)
water
3 eggs
1 c. brown sugar

1 pkg. Lipton onion
soup mix
1 c. bread crumbs
1 (14 oz.) can sauerkraut, rinsed and
wrung out

Combine chuck, eggs, soup mix and bread
crumbs together; form into medium-sized meatballs.
Place meatballs into casserole dish. Pour the remaining
ingredients over meatballs. Bake uncovered in a 350°
oven for 2 hours.
Cindy J. Hermann
PIZZA

2 Tbsp. oil

Brown onion in oil, then add:

I

Simmer over low heat.
-

Brown hamburger in 1/4 cup oil with onion,
oregano, salt and pepper. Cook the meat until completely done.
Put a little sauce to cover the bottom of a 9 x 13inch pan. Line pan with uncooked lasagna noodles.
Cover the noodles with Hamburger Filling and then put
the cheese on the top and another layer of noodles.
Put the sau~~ over the top of the noodles, making
sure the no.... ~s are completely covered. Cover with foil
and leave in the refrigerator overnight. Bake in 350°
oven for 1/2 to 3/4 hour or until completely heated
through.
Martha Pulera
(School Cook)

~~

1 tsp. Italian seasoning

for 2 hours.

2 lb. hamburger
1 onion
1 Tbsp. oregano

•I

1 tsp. oregano

1/4 tsp. garlic
1 I 4 tsp. pepper

to the previous mixture; bring· to a boil and

SHUl'e

Filling:

I

1/2 tsp. salt

2 lb. lean ground beef
1/2 lb. Italian sausage,
removed from casing
and crumbled
1282-3

LOAF
1 c. bread crumbs
1 clove garlic, minced
1 onion, chopped
1 egg·

-77-

-76-

I

1 (15 o:;,.) can tomato
sauce
2 tsp. salt
3/4 tsp. oregano

1/2 tsp. pepper
3 oz. l\lozzarella cheese,
grated
4-5 stuffed olives, sliced

Mix ground beef with sausage, crumbs. garlic
and egg. l\Iix spices into tomato sauce, reserving 114
teaspoon oregano. Save 1/3 cup tomato sauce and addremainder to meat mixture and mix thoroughly. Put
mixture in a 9 x 5-inch pan, forming a loaf.
Spread reserved seasoned sauce over top of loaf.
Bake at 350° for 1 hour and 30 minutes. Sprinkle top
with grated cheese and reserved oregano and put olive
slices on top of loaf. Continue baking 5 minutes
longer. Let stand 10 minutes before serving.
QUICK
1 1/2 lb. ground beef
113 c. bread crumbs
1 egg, sligr <Jv beaten
1 I 2 c. chop:p, onion
dash of pepper
112 tsp. salt
1 can creamy golden
mushroom soup

MEATBALL

STEW

1 can beef broth
1 (8 oz.) can tomatoes
112 tsp. crushed basil
1/8 tsp. thyme
1 small bay leaf
stew vegetables, cut up
(celery , carrots and
potatoes)

Combine first 6 ingredients and form meatballs.
Brown in oil, then add all other ingredients and cover.
Cook 1 to 1 112 hours.
Frozen stew vegetables can be used for 1 I 2 hour
cooking time .
Donna Zukowski
(1st Grade Teacher)
SHIPWRECK
1 c. sliced onion
3 c. diced potatoes
1 c. chopped celery
1 c. kidney beans
1/2 Tbsp. Worcestershire
sauce

STEW

2 Tbsp. fat
1 lb. hamburger
114 c. rice
1 c. tomatoes
1/2 Tbsp. chili powder

Brown onion and add to potatoes. Put into
casserole. On top of potatoes put hamburger. Mix rice,
- 78-

celery and beans together and put over hamburger.
Mix tomatoes with seasonings and put over top. Bake
in a 350° oven for 2 hours.
Rice:
-1

c·. ric'e

1 Tbsp. salt

2 c. cold water
Bring to a boil and simmer 14 minutes.
Vivian Czebotar
(School Cook)
SKILLET
2 slices bacon, diced
1 c . diced onion
1 I 2 c. diced green
pepper
1 lb. ground beef

MACARONI
2 ( 16 oz.) cans tomatoes
3 I 4 c. elbow macaroni
1 tsp. sugar
1 tsp. salt
1/4 tsp. black pepper

In large skillet fry bacon; add onion and green
pepper and cook until tender. Add ground beef and
cook, breaking up meat with spoon until it loses red
color. Stir in tomatoes, uncooked macaroni, sugar,
salt and pepper; heat to boiling and simmer covered,
stirring occasionally, for 20 minutes or until macaroni is
done. If desired, just before serving, stir in 1 cup
American cheese cubes. Makes 6 servings.
Faye Sonnichsen
(School Cook)
SKILLET
1 lb. hamburger
1 can hot chili beans
1 chopped onion
1 I 2 c. chopped green
pepper

DINNER
4 boiled potatoes
2 c. tomato juice
oregano
salt and pepper

Brown hamburger, onion and green pepper; add
chili beans. Dice potatoes and add to pan. Add juice
and seasoning to taste. Heat together and serve.
Serves 4.
June Vassar
1282-3

-79-

STUFFED

CABBAGE

ROLLS

1 112 tsp. saltq
1 I 4 tsp. pepper

l egg. beaten
1/4 tsp. nutmeg

114tsp. pepp~t·
1 I 4 tsp. dried thyme
leaves, crushed
1 1 I 4 lb. gTound beef
1 ( 8 oz.) can tomato sauce
1 Tbsp. brown sugar
1 Tbsp. lemon juice

12 large cabbage leaves
1 beaten eg·g
1/4 c. water
1 c. cooked long
grain rice
1/4 c. chopped onion
1 1/4 tsp. salt

Cook cabbage leaves. Combine next 7 ingredients. Add beef and mix thoroughly. Place about
1/4 cup meat in center of each loaf. Fold in sides and
roll ends over meat. Place in skillet. Combine remaining ingredients. Pour over cabbage rolls. Simmer
covered for 1 hour, basting occasionally.
Makes 6 servings.
Steph Rittmer
STUFFED

GREEN

PEPPERS

1 egg

1 lb. ground beef
1/2 c. instant potato
flakes (buds)
1/2 tsp. salt
1/2 tsp. pepper
1 Tbsp. instant dried
onion flakes

A

LA

SLOPPY

JOE

1/4 c. milk
1 tsp. Worcestershire sauce
3 large green peppers
1 pkg. Sloppy Joe seasonin
mix (McCormick)
1 ( 8 oz.) can tomato paste
1 (8 oz.) can water
1 c. water

1 lb. ground beef
1/2 lb. ground pork

Sauce:
2 112 c. water
112 c. milk
1 I 3 c. sherry wine
1 I 2 tsp. Worcestershire
sauce

3 onions, slieed thin
1/4 c. drippings
3 Tbsp. flour
1 1/4 tsp. salt
1/4 tsp. pepper

Mix all meat ball ingredients lightly; shape into
balls the size of marbles. Brown in shortening; remove
from pan as they brown. Cook onions in drippings until
dark brown; stir in flour, salt and pepper. Blend in
remaining ingredients. Heat to boiling, stirring constantly. Add meat balls; cover and simmer 30 minutes.
Stir often.
Betty Petersen
TATER-TOP

CASSEROLE

1 lb. ground beef

1/4 tsp. pepper

1 I 2 c. chopped onion
1 I 3 c. chopped celery
1/4 tsp. salt

1 can cream of mushroom
soup
1 (16 oz.) can green beans,
sliced and drained

Topping:

Combine ground beef, potato flakes, egg, milk,
Worcestershire sauce, salt, pepper and onion flakes.
Make 6 balls. Cut green peppers in halves; remove
seeds and membranes. Place in 8 x 10-inch pan. Place
one beef ball in each: pepper half.
Combine seasoning mix, tomato paste and can of
water. Pour ovt:,r peppers. Pour 1 cup water around
peppers; cover and bake 1 hour at 350°. Serves 4-6.
This was a first prize winner in the Kenosha
News.
Ruth Ann Cason
SWEDISH

118 tsp. allspice

MEAT

BALLS

3/4 c. bread crumbs
1/2 c. cold water
-80-

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

1 1/2 c. Hungry Jack

mashed potatoes
2 oz. shredded Cheddar

cheese

Brown beef, onion and celery; drain off fat.
Stir in salt, pepper and soup. Simmer while preparing
topping. Heat water, salt and margarine to boiling;
add milk and potato flakes; stir in 1/4 cup cheese. Add
hot water to make easy spreading. Layer meat, beans
and potatoes. Swirl with spoon. Sprinkle with cheese;
bake at 350° for 30 minutes. Serves 6.
Mildred Swartz
(Former Teacher)
1282-3

-81-

I

TATER

TOT

CASSEROLE
1 bag Tater Tots
1 small onion
1 small carton sour cream
8-10 slices American cheese

1 1/'2 lb. hamburger
2 cans cream of mush-

room soup
1 can mixed vegetables

Fry hamburger until brown; stir in onion. Drain.
Put in bottom of cake pan with drained mixed vegetables.
Combine sour cream and soup; spread over hamburger. Layer Tater Tots on top; bake in a 4.25° oven
for about 30 minutes. Place cheese on top until melted.
Cindy J. Hermann
BEEF

STEW

2 lb. stewing beef,

112 c. chopped onion

cubed

-

3 c. diced raw potatoes

1 c. chopped celery
2 c. diced raw carrots

The finishing touch on this stew is egg dumplings. These are to be added 10 minutes before the
vegetables are cooked. Watch time carefully, as the
vegetables become mushy if cooked too long.
Lynn Reid
EASY

STEW
2 Tbsp. tapioca
1 (24 oz.) can V-8 juice

salt and pepper

Combine and bake in 225° oven for 5 hours, or
in
slow cooker the same amount of time.
bake
Any combination of vegetables may be used.
Jo Anne Dutton

-82-

TUNA

2 tsp. sweetener (to taste)
1/4 t sp. Worces tershire

2 large 12 1/2 oz. cans

tuna
3 c. tomato juice
1 green pepper, chopped
-1±- Tm3p~--mtnced onion
1 1 I 2 tsp. chili powder

sauce
1 Tbsp. mustard
salt and pepper

Cook 45 minutes.
S. Hickmann
GLORIFIED

TUNA

AND

RICE

1 can condensed cream
of mushroom soup
1 Tbsp. Worcestershire
sauce
salt and pepper to taste
2 Tbsp. catsup
1 tsp. paprika
1 c. sour cream
3 Tbsp. melted butter

2 ( 7 oz.) cans tuna

1 (4 oz.) can (1 c.)
mushroom pieces
1/2 c. chopped onion

Brown and cover with water; simmer until done,
adding the
' 10wing during the last half hour:

2 lb. stew meat
potatoes
carrots
onions

~

BARBECUED

1 clove garlic
1/4 c. butter
3 c . hot cooked rice
3 T bsp. chopped parsley

Drain tuna and flake. Drain mushrooms and
save liquid. Cook onion, garlic and mushrooms in butter until tender; add mushroom liquid, soup, seasonings
and sour cream. Stir until blended; add tuna and heat
through. Mix hot rice with parsley and butter and
toss lightly. Serve as a bed for tuna mixture.
Lynn Reid
FANCY
1 1 I 2 c. diced Canadian
bacon
3 I 8 c. chopped green
onions

EGG

SCRAMBLE
4 1/2 Tbsp. butter
15 beaten eggs
1 ( 4 oz.) can mushrooms

Cheese Sauce:
3 Tbsp. oleo
3 Tbsp. flour

1/8 tsp. pepper
3 c. milk

3/4 tsp. salt

1 1/2 c. shredded
process cheese

1282-3

-83-

/

Topping:
6 Tbsp. melted butter
3 c. bread crumbs

QUICHE
118 tsp. paprika

Cook oleo, flour, salt, pepper and milk; stir until
bubbly. Cook and stir in the process che~se. Set
aside. Cook bacon and onions in 3 tablespoons butter in
large skillet. Cook only until onions are limp, but not
brown. Add eg·gs and scramble until firm. Fold mushrooms, cooked eggs and Cheese Sauce together; turn into
pan.
Combine remaining crumbs and butter together,
also the paprika, and sprinkle over eggs. Cover and
chill overnight. Bake in 350° oven about 45 minutes to
an hour.
Betty Petersen

LORRAINE
2 tsp. chopped chives
salt
pepper
1 ( 9-inch) pie shell
Parmesan cheese

1 I 2 lb. chopped bacon

1 1/2 c. sour cream
1 I 2 c. grated Swiss
cheese
4 eggs_ .

Optional: Try a variety, using cooked zucchini
slices, spinach, chopped onion, grated Cheddar cheese,
mixed with dry bread crumbs.
Cook bacon until done, but not crisp; drain.
Beat together eggs and sour cream. Season to taste
with chives, salt and pepper.
Layer in the pie shell bacon, grated Swiss cheese
and egg mixture. Top with Parmesan cheese. Bake at
375° for 40 minutes.
Charmaine Walski

OMELET
CHEESE
1 egg

1 Tbsp. water
1/2 Tbsp. flour

salt
margarine

Filling I:
jelly

Nestle's Quik (chocolate)

12-14 slices bread
3/4 lb. sharp cheese,
sliced
1 ( 10 oz.) pkg. frozen
chopped broccoli,
drained

STRATA
2 c . ham , diced
6 eggs, beaten

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

milk
minced instant
salt
dry mustard

Filling II;
mushrooms
ham

grated cheese
1 slice of cheese

Mix egg, water, flour and salt. Melt margarine
in frying pan. Put egg mixture in pan.
For Filling I: Bake omelet on both sides; put on
plate and spread with jelly. Roll up and sprinkle with
Nestle's Quik.
For Filling II: Cook omelet on one side and turn
over. Put on the mushrooms, ham and grated cheese.
Fold omelet in half and put slice of cheese on top of it.
Cover pan with lid and cook until done. Serves 1.
Eve Kracik

-84-

Fit 6 slices bread in bottom of 13 x 9-inch pan.
Place cheese over bread; add layer of broccoli (drained)
and a layer of ham. Top with remaining bread (crusts
cut off).
Combine remaining ingredients and pour over
bread. Cover and refrigerate at least 6 hours, or best
overnight. Bake uncovered at 350° for 1 hour. Let
stand 10 minutes before cutting. Makes 8-12 servings.
Joan Beland
(5th Grade Teacher)
NOODLES
1/2 lb. ham, cut in
chunks
1/2 oz. noodles (1/2
inch wide)
1282-3

WITH

HAM

1 I 2 medium onion
1 1/2 Tbsp. margarine
salt
Spike seasoning
-85I

I

1

Variations: Add cheese; add cg·g; add vegetables. . ,
·_~
Cook noodles as directed on packag·e; drain. Melt
margarine and saute chopped onion and ham. Add drained •.· · _·
noodles, salt and Spike seasoning· and mix well. Place in
325° oven and heat for a short time. Serves 4-5.
Eve Kracik
---·---·BARBECUED REDSKINS
~ _
1 1/2 tsp. prepared mustard
1 c. ketchup
1/2 c. water
1/2 c. thinly sliced celery
1/2 c. onion
2 Tbsp. butter
1 1 I 2-2 lb. frankfurters

1/2 tsp. salt
1/8 tsp. pepper
2 Tbsp. brown sugar
2 Tbsp. vinegar
3 Tbsp. Worcestershire
sauce
1/4 c. lemon juice

Brown the onion in the butter; add all other ingredients and simmer for 30 minutes. Pour over frankfurters in 9 x 13-inch baking dish; bake at 350° for 30
minutes. S"'~"Ve on buns with some sauce on each frankfurter.
Pamela Hasenberg

~·~~''''"-''••''~--·

1 can cream of chicken
1 I 2 soup can 'milk
(mix
soup, undiluted
with soups)
1 can cream of celery soup, undiluted

Place chicken in buttered casserole dish. Place
croutons on top and then soups and milk. Sprinkle
-parsley on top; bake at 350° until bubbly, about 20 to30 minutes. Serves 6.
Barbara Zwart
FRITO PIE
(Makes 4 Servings)

Heat chili in saucepan. In .9 x 9-inch pan pour
chili; just cover bottom. Break up Fritos with hands
and sprinkle over chili. Cover with 1/2 of cheese.
Add remaining chili; cover with rest of cheese. Put
in 350° oven un.til cheese melts. Serve immediately.
Pat Barnett
MAINE

CHEESE-BACON

1 large pkg. taco cheese
1 (112 lb.) pkg. Fritos

2 cans Harmel beanless
chili

POTATO

mild or sharp Cheddar
cheese, grated
grated Parmesan cheese
paprika
salt and pepper to taste

4 (or more) large

1 I 8 tsp . pepper
1 ( 4 oz.) pkg. shredded
Cheddar cheese
1/2 (2 1/2 or 3 oz.) can
crumbled, cooked bacon

6 eggs
1 c. milk
1 green onion , minced
2 Tbsp. butter or
margarine, melted
1/2 tsp. salt

Preheat oven to 400°. Grease 10 1/2-inch round
au gratin pan or 9 x 9-inch baking pan. In medium
bowl beat eggs, milk, green onion, butter, salt and pepper until well blended. Pour mixture into baking pan.
Sprinkle cheese and bacon evenly over top; bake 20 minutes or until set and golden brown. Makes 4 servings.
Jo Anne Dutton
DRESSING
3 c. chicken, cooked
and diced

CASSEROLE
1 ( 6 oz.) pkg. Brown berry
croutons (seasoned)

-86-

SCALLOP

FRITTATA
potatoes, thinly sliced
1 large onion, chopped
1 can cream of chicken
soup
1/2 c. milk

Combine potatoes and onion in casserole dish.
Use salt and pepper throughout mixture. Mix in soup
and milk. Cover top with Cheddar cheese; sprinkle
with Parmesan cheese and paprika. Bake at 350° for
1 1/2 hours. Makes 6-8 servings.
Betty Wright
QUICK

MUSHROOM

1/2 stick butter or
margarine, softened
( 4 Tbsp.)

1282-3

RICE

CASSEROLE

1 c. Riceland long
grain rice , uncooked
1 can Campbell's beef consomme soup (undiluted)

-87·

1 ( 4 oz.) can mushroom

1 can Campbell's onion
in beef stock soup
(undiluted)

stems and pieces
with liquid

Fill mushroom can with water and add to mixture.
In 1-quart casserole dish spread butter on bottom; add
rest of ingredients in order. Bake uncovered in 350°
oven for 1 hour. Do not mix or stir.
Barbara Zwart
SAUSAGE

CABBAGE

..
Iii

Stir ingTedients all together and set. in refrig·erator overnig·ht. Bake in 35 0° oven for 1 hour.
Pamela Hasenberg

**

EXTRA

RECIPES

SKILLET

1 (9 oz.) pkg. frozen
cut green beans
sausage, cut in l-inch
1 I 8 tsp. garlic salt
pieces
1 I 2 c. uncooked elbow
1 can tomato soup
1 soup can water
macaroni
2 c. coarsely chopped cabbage

1 lb. mild Italian

In skillet brown sausage; pour off fat. Add remaining ingredients. Bring to a boil; reduce heat, cover
and simme' "I) minutes or until done. Stir often.
Makeb about 5 1/2 cups.
Loretta Fox
(2nd Grade Teacher)
SHRIMP

CASSEROLE

1 c. ( 1 box) Uncle Ben's

1 can cream of mushroom

wild and long grain rice
1 (1-1 1 I 2 lb. ) pkg.
frozen shrimp

soup (undiluted)
112 pt. sour cream

Mix all together and put into a buttered casserole ...·
·
dish; bake at 350° for 45 minutes.
Suzie Bellum
'···
~- · ..·
(Administrator's Daughter)
.... ·.
SUPER

DRIED

1 pkg. Creamettes,

uncooked
1 ( 4 oz. ) pkg. dried

beef, cut up
1 I 2 lb. grated Cheddar
cheese

BEEF

CASSEROLE

1 small onion, grated

4 hard- boiled eggs ,
chopped
1 can mushroom soup
1 pt. milk

-88-

-

1282-3

-89-

**

**

EXTRA

RECIPES

-90-

**

l\1EATS,

POULTRY

COMPANY
1-2 Tbsp. oil
1 (2 1/2-3 lb.) pot
. - r.oas L ___ _
1 medium onion, sliced
2 Tbsp. sugar
1 cube beef bouillon
1 stick cinnamon

SEAFOOD

&

POT

ROAST

1 1/2 c. water
1/3 c. dry sherry
1/4 c. soy sauce
8 carrots, halved
lengthwise
4 potatoes, peeled and
halved

In large skillet or Dutch oven brown roast and
onion in hot oil; add remaining ingredients, except
carrots and potatoes; simmer, covered, for 2 to 3 hours
or until meat is tender. Add carrots and potatoes;
simmer covered 30 minutes or until vegetables are
tender. Occasionally spoon juices over vegetables.
If desired, thicken juices with 1 1 I 2 tablespoons
cornstarch, mixed with 1/4 cup cold water. Stir into
Jmces. Heat mixture until it boils and thickens, stirring constantly. Serve with meat.
Makes 5 to 6 servings.
Betty Wright
STEW

ELEPHANT
1 elephant
brown gravy

2 rabbits
salt and pepper to taste

Cut elephant into small bite-size pieces; this
should take about 2 months. Add enough brown gravy
to cover. Cook over fire for about 4 weeks at 465°.
This will serve about 3, 802 people. If more are
expected, add the rabbits and simmer until done. (Remove rabbits before servin_g, as most people do not like
to find hare in their stew.)
Advance notice necessary: 365 days preferred.
Doug Feld (Principal
and l\1ath Teacher)
JOSEPHINE'S
1 ( 4 or 5 lb.) boneless
rump roast

1282-3

ITALIAN

BEEF

ROAST

1 Tbsp. Worcestershire
sauce

-91-

I

1/4 tsp. dried parsley
flakes
1 I 4 tsp. basil
1 I 4 tsp. black pepper
1 I 4 ts p. Italian seasoning
1 tsp. salt

ROULADEN
(Rolled Round Steak)

generous sprinkling
garlic powder and
onion salt
1 beef bouillon cube,
dissolved in 1 c. water

Put meat, fat side up, in ungreased baking pan;
bake at 325° for 1 hour. Mix herbs and spices and
salt together. Sprinkle on top of meat with Worcestershire sauce, rubbing in with covered hand. Continue
roasting until done to desired degree. This usually
takes 25 minutes per pound for medium rare. Remove
roast from oven; add bouillon to drippings to make au
jus gravy. Slice meat thinly; add to au jus. Serve
on buttered Italian bread or buns.
Mrs. Skreko

round steak, cut thin
(cut in half leng·thwise)
mustard

-..

Put a thin layer of mustard, salt and pepper, a
thin slice of onion and a dill pickle slice on each slce
of round steak. Roll steak up and tie. Brown in
frying pan; cover with water and simmer until very
tender. Keep adding water if necessary. Add salt and
pepper and thicken juices for gravy.
Serve with noodles, dumplings or mashed
potatoes.
S. Hickmann
QUlCK

PEPPER
1/2 c. butter
2 lb. beef (round or
sirloin)
1/8 tsp. garlic powder
1 I 2 c. chopped onion
2 green peppers

STEAK
2 c. tomatoes
1 beef bouillon cube
1 Tbsp. cornstarch
1/4 c. water
3 Tbsp. soy sauce
1 tsp. sugar
1 tsp. salt

Cut beef and green peppers in strips. In skillet
melt butter; add beef and sprinkle with garlic powder.
Saute, stirring occasionally, until browned. Remove
meat; add onion and green peppers and saute 2 minutes.
Return meat to skillet along with tomatoet:> and bouillon
cube.
Blend together cornstarch, water, soy sauce,
sugar and salt; add to meat mixture and cook, stirring
constantly, until thickens. Cook 2 additional minutes.
Serve with mashed potatoes or rice.
Simmer round steak 15 to 20 minutes, sirloin
tips 5 minutes.
Lynn Feld
Doug Feld (Principal and
!Vlath Teacher)

-92-

salt and pepper
onion
dill pickle

SAUERBRATEN
(Serves 4)
1 (10 1/2 oz.) can
condensed beef bouillon
3/4 c. water
1 I 4 c. lemon juice
8 gingersnaps, finely
crushed

1 lb. ground beef
1 c. grated carrot
2 tsp. minced onion
1 tsp. salt
1/8 tsp. pepper
2 Tbsp. butter or
margarine

Mix together ground beef, carrot, onion , salt and
pepper; shape into 4 patties. Brown well on both sides
in butter in skillet. Add remaining ingredients; cover
and simmer, stirring occasionally, until sauce is slightly
thickened, about 10-15 minutes. Serve with hot buttered noodles.
Carol Konicek
BAR-B-QUE
3 lb. chuck roast,
cubed raw
2 lb. pork roast,
cubed raw
6 onions, chopped fine
1 clove garlic, minced

1282-3

1 ( 24 oz.) bottle catsup
24 oz. water (rinse out
catsup bottle)
4 stalks celery
5 Tbsp. mustard

-93-

Cook all ingredients 2 hours; mash with potato
masher. Continue cooking until mixture comes to the
right consistency.
Lynne Bucci
HAMBURGER
1 c. diced celery
2 lb. ground round
2 tsp. salt
112 c. water

/

"21"

6 Tbsp. butter

2 eggs, beaten
114 tsp. pepper
1 tsp. Worcestershire sauce

Saute celery in 2 tablespoons butter until. soft.
Combine beef, celery, eggs, salt, pepper, water and
Worcestershire sauce. Mix lightly until well blended.
Shape into patties about 1 inch thick. Saute patties in
remaining butter in large frying pan for 5 minutes on
each side for medium or until done as you like.
. This is the most popular luncheon special at the
"21" Restaurant in New York City.
Betty Wright
SLOPPY
2 lb. grout .Jeef
2 squirts Worcestershire
sauce
1 (12 oz.) bottle catsup

IN

1 c. cooked ham (in
julienne strips)
2 Tbsp. flour
1 (6 oz.) can (1 1/3 c.)
broiled sliced
mushrooms, drained

---·- PORK

1 1/2 Tbsp. water
onions and celery, chopped
1 Tbsp. mustard
1 Tbsp. vinegar

SOUR

CREAM

1/4 c. chopped onion
2 Tbsp. butter or
margarine
hot cooked rice
1 c . dairy sour cream

CHOPS

CREOLE

2 Tbsp. oil
4 pork chops
3
bouillon cubes
2 c. boiling water
1
I
4 tsp. marjoram
1 c. rice
1 I 8 tsp. pepper
1 112 tsp. salt
sliced onion, tomato and green pepper
Brown pork chops and remove from pan; pour
in water and bouillon cubes. Add rice and seasonings.
Place pork chops on top of rice bed. Top each pork
chop with a slice of onion, green pepper and tomatoes .
Cover and cook on low for 45 minutes.
Vivian Czebotar
(School Cook)
VENISON

JOES

Brown ground beef, onions and celery. Pour
off fat. Add remaining ingredients and simmer for
1 hour. Serve on buns.
Pat Barnett
HAM

heat, stirring constantly, just until mixture, thickens,
2 to 3 minutes. Garnish with parsley. Serve with
fluffy rice. !\lakes 3 or 4 servings.
Vivian Czebotar
(Cook at Riverview)

2 lb. venison steak
water as needed
1 tsp. baking soda
1 Tbsp. vinegar
1 c. flour
1/2 tsp • salt

STEAK
1 I 4 tsp. pepper
1/4 c. shortening
1 small onion
1 stalk celery
1 c. water

Cover steak with a mixture of hot water, baking
soda and vinegar. Let stand for 5 minutes. Rinse the
pieces of steak well in cold water and dry with a paper
towel. Season with salt and pepper and roll in the
flour.
Heat the shortening in a frying pan and brown
the meat quickly on both sides. Place the browned
steaks in a roasting pan and cover with the sliced
onion and celery. Add water and bake, covered, in a
375° oven until tender (about 1 hour and 40 minutes).
Nancy Cayo
(4th Grade Teacher)

Cook ham and onion in butter until onion is
tender, but not brown. Sprinkle with flour; gradually
stir in sour cream. Add mushrooms; cook over low
-94-

1282-3

-95-

/~0

BAKED
l chicken. cut up
1 I 2 c. bread crumbs

CHICKEN
1/2 c. salad dt·essing

P.ut salad dressing into a small dish. Put bread
mto a larger flat dish or cake pan. Brush salad
dressmg onto chicken, then roll chicken in bread crumbs
and put onto a cookie sheet. Bake at 350° about 1 1/2
hours or until golden brown.
Delilah Salewski

crum~s

BURGUNDY
1 broiling chicken,
cut up
1/2 c. mild oil (peanut)
1 medium onion,
coarsely chopped

BAKED

CHICKEN

2 cloves garlic, minced
1/4 tsp. oregano
1/2 tsp. salt
2 Tbsp. lemon juice
1 c. Burgundy wine

Preheat oven to 350°. Pour oil into large skillet
and he~t over .high heat until very hot, almost smoking.
Add chlCk~n p1eces and saute until a rich golden brown.
Remove ch1cken; drain on paper towels and place in a
small covered roasting pan. Remove all but 2 tablespoons of oil from the frying pan. Lower heat and add
onion, garlic, oregano, salt and lemon juice. Simmer ·
over low h:at until onion is soft and yellow, about 5 minutes. Sprmkle onion mixture over chicken; cover and
bake 1/2 hour. Correct seasoning.
Bring wine to a boil and pour over chicken.
Cook, uncovered, for 10 more minutes.
BUTTERMILK
1 cut-up chicken
2 qt. buttermilk
1 can cream of chicken
soup

CHICKEN

1 c. flour
salt
pepper

Season flour with salt and pepper. Dip chicken
in buttermilk, then roll in flour. Place in 9 x 13-inch
pan; bake at 350° for 1 hour. Mix remaining buttermilk
with chicken soup. Pour over chicken and bake an
additional 30 minutes.
Robin Lunetta
-96-

CHICKEN

BREASTS

IN

SOUR

CREAM

1/3 can sherry wine
4 chicken breasts
1 c. sour cream
1 (3 oz.) can sliced
paprika
mushrooms, drained
1 can cream of mushroom soup
Arrange chicken in shallow baking dish so that
pieces do not touch. Cover with mushrooms. Combine
soup, sherry and sour cream. Pour over chicken,
completely covering it; dust with paprika. Bake at 35oo
for 1 1/2 hours. Yield: 4 portions.
Note: I like to bone breasts before cooking.
Mildred Swartz
DELIGHT

CHICKEN

8 oz. sour cream
1 can mushroom soup
6-8 slices bacon
salt and pepper

6-8 boned chicken
breasts
1 pkg. beef luncheon
meat (pressed)

Season chicken breasts. Wrap each breast with
1 slice of bacon. Place luncheon meat on bottom of
baking dish. Place chicken on top.
Mix sour cream and soup; pour over chicken.
Cover with aluminum foil; bake at 37 5° for 45 minutes
to 1 hour.
This can be prepared ahead of time. Delicious
blend of chicken, pork and beef. Very rich. Great
with a salad and baked potato.
Rhonda J . Cas on
EXCELLENT

BAKED

8 large chicken breasts,
skinned, boned and
split
8 slices bacon, cut in
halves

CHICKEN

BREASTS

5 oz. packaged chipped
(or dried) beef
1/2 pt. sour cream
1 can undiluted cream of
chicken soup

Cover 10 x 12-inch pan with slices of beef.
Wrap chicken breasts with a piece of bacon; arrange
on the beef. Mix soup and sour cream together and
spread over all. Bake at 250 for 2 hours. Serves 8.
I like to add slices of Mozzarella cheese over it
-97-

I

for last few minutes (until melted).
Some gTocery stores will bone. skin and split the
chicken for you. I always get mine at Sentry in
Burling,ton. I have found it works better to fry bacon,
but keep a little soft, to eliminate some grease.
Marge Kruzan
(School Board Member)
PARMESAN
1 I 2 c. fine bread crumbs
3 Tbsp. Parmesan

cheese
2 Tbsp. parsley
1/2 tsp. salt

CHICKEN
dash of garlic powder
dash of pepper
1 chicken, cut up in
serving pieces
1/4 c. milk

Combine bread crumbs, cheese, parsley, salt,
g·arlic powder and pepper. Dip chicken in milk, then
crumb mixture. Place in single layer in shallow pan;
bake 1 hour or until chicken is tender at 375°.
Lynne Bucci
POLYNESIAN
1 ( 16 oz.) Cornish
game hen, halved
2 Tbsp. soy sauce
1 I 4 tsp. ground ginger

HEN

1 clove garlic, crushed
2 Tbsp. orange juice
1 tsp. brown sugar

Combine soy sauce, ginger, garlic, orange juice
and brown sugar; heat on low for several minutes.
Pour into· glass baking dish; add hen. Marinate for
4 hours, turning occasionally. Broil 15 minutes on each
side, or bake at 325° for 1 hour. Garnish with orange
slices. Serves 2.
I. C. Weyrauch
SCANDINAVIAN
1 fryer chicken, cut up
1 1 I 2 c. flour
1 tsp. thyme
1 tsp. oregano
1 tsp. salt
dash of pepper

CHICKEN

1 Tbsp. parsley
1 tsp. monosodium glutamate
rosemary
garlic powder
1/2 c. dry white wine
(Sauterne, Marsala or
Rhine works best)
-98-

Mix together flour, thyme, oreg·ano, salt and
pepper; coat pieces of chicken with flour mixture.
Brown in butter, but do not cook. Place in a roaster
or baking dish. Sprinkle with parsley, monosodium
glutamate and rosemary and garlic to your own taste.
Pour over the chicken the wine. Cover and bake
.. . af.350 6 for· Chour or until tender. If you like the . . ...
chicken crisp, uncover the last 20 minutes.
Donna Zukowski
(1st Grade Teacher)
BEER

BATTER

1 1/2 tsp. baking
powder
1/2 tsp. black pepper
1 c. flour

FOR

SMELT

2 tsp. salt
1 egg
1 can warm beer

Mix all of the above ingredients together. Have
smelt very dry. Pat dry on a towel. Shake lightly in
flour and then dip in batter. Shake off excess batter.
You want a thin coating. Deep fry until golden brown.
Add more beer, if necessary, to make batter thin.
Marge Kruzan
(School Board Member)
TROUT
4
1
1
2

IN

CREAM

trout
juice of 1 large lemon
Tbsp. chopped chives
1 I 4 pt. single cream
Tbsp. chopped parsley
1 oz. melted butter
Tbsp. white bread crumbs

Clean fish and wipe. Place in shallow greased
ovenproof dish. Cover with lemon juice, herbs and
about 1 tablespoon water. Cover with foil and bake in
center of oven until tender (10-15 minutes) at 350°.
Heat cream slowly; pour over fish and sprinkle
with melted butter and bread crumbs. Brown under
grill.

-99-

I

**

EXTRA

RECIPES

**

~

~

-100-

!&

I

COOKIES,

CANDIES,
APPLE

CAKES,

COOKIE

1 I 4 c. shortening
1/2 c. sugar
t·egK
1 I 2 tsp. vanilla
1 1 I 2 c . flour
1/8 tsp. salt

DESSERTS

CAH:E

1 1/2 tsp. baking powder
1/4 c. milk
4-5 apples, cored and sliced ..
1 c. sug·ar
1 Tbsp. cinnamon
1 Tbsp. flour

Cream shortening and sugar; add eggs and vanilla. Beat well. Add sifted dry ingredients alternately
with milk. Divide cookie dough in half and roll each
piece into an 8 x 8-inch square.
Line an 8-inch baking dish with one piece dough.
Arrang·e apple slices over dough and sprinkle with mixture of sugar, cinnamon and flour. Top with remainder
of dough square. Bake in hot oven ( 400°) about 40
minutes.
Martha Pulera
I
(School Cook)
BACARDI

RU!\1

CAKE

4 eggs
1 c. chopped pecans
1/2 c. cold water
or walnuts
1 (18 1/2 oz.) pkg.
1/2 c. Wesson oil
1/2 c. Bacardi dark rum
yellow cake mix*
1 small pkg. Jell-0 vanilla instant pudding and pie
filling ·
*If using cake mix with pudding already in mix,
omit pudding, use 3 eggs instead of 4 and 1/3 cup oil
instead of 1 I 2 cup.
Preheat oven to 325°. Grease and flour 10-inch
tube or 12-cup Bundt pan. Sprinkle bottom of pan
with the nuts. Mix all cake ingredients together.
Pour batter over nuts; bake 1 hour and cool. Invert on
· serving plate. Spoon and brush glaze evenly on top
and sides. Allow to absorb. Repeat glaze until used
up.
Note: We like it without the glaze. It's like a
pound cake.

1282-3

-101-

Glaze:
1 c. granulated sugar
1/2 c. dark rum

1/4 lb. butter

1/4 c. water

Melt butter in saucepan; stir in water and sugar.
Boil 5 minutes; stir constantly. Remove from heat; stir
in rum.
Elaine Maleski
(Former School Secretary)
BANANA-PEANUT
1/4 c. butter
3/4 c. honey
1 egg
1 Tbsp. peanut butter
3 ripe bananas, mashed
1 tsp. vanilla

BUTTER

CAKE

1/2 c. milk
2 c. whole wheat flour
1 Tbsp. baking powder
1/4 tsp. salt
3/4 c. nuts, chopped

2 (20 oz.) cans crushed
pineapple, well drained
9 oz. Cool Whip

Mix graham cracker crumbs with 1 stick melted
margarine. Press on bottom of 9 x 13-inch pan ; bake
10 minutes in 350° oven. Let cool.
Beat together powdered sug·ar, eggs, butter and
vanilla for 15-20 minutes on medium speed until consistency of thick pudding. Pour on cooled crust; wait
5 minutes.
Slice bananas on top. Top bananas with pineapple. Top with Cool Whip. Make a light indentation
of checkerboard squares in Cool Whip. Run a thin
stream of chocolate syrup in markings. Sprinkle
chopped nuts over all. Refrigerate at least 12 hours.
When serving, place a maraschino cherry in
each square.
S. Hickmann

Peanut Butter Frosting:
1/2 c. peanut butter
1/2 c. honey
12 ripe banana, mashed

CARROT

1 Tbsp. oil or butter
1 tsp . vanilla

Preheat oven to 350°. In a large mixing bowl
cream butter and honey until smooth. Blend (in blender)
egg, peanut butter, bananas, vanilla and milk; add this
to honey and butter.
Sift' flour, baking powder and salt into a mediumsized mixing bowl and add, along with nuts, to first mixture. Turn into medium-sized oiled cake pan and bake
in preheated oven for 50 minutes. Cool and ice with
Peanut Butter Frosting or frosting you prefer.
Frosting: In a small mixing bowl cream together
all ingredients. This ices 1 square cake.
Richard A. Wickard
BANANA
2 c. graham cracker
crumbs
1 stick margarine
2 c. powdered sugar

SPLIT

CAKE

2 eggs
2 sticks butter
1 tsp. vanilla
4-6 bananas
-102-

chocolate syrup
chopped nuts
maraschino cherrict1

CAKE

2 tsp. baking powder

2 c. sugar
4 eggs

2 tsp. cinnamon

4 c. grated carrots
pinch of salt
nuts (as desired)

1 1/3 c. oil
2 1/2 c. sifted flour
2 tsp. soda

Bake at 350° for 40 minutes.
Frosting:
1/2 tsp. vanilla
2 c. powdered sugar

4 oz. cream cheese
1 I 4 c. margarine

S. Hickmann
CHIP

AND

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

1282-3

CHERRY

CAKE

1 ( 6 oz.) pkg. chocolate
chips (1 c.)
2 c. chopped nuts
1 c. maraschino cherries,
halved

-103-

.
Beat eggs; stir in sugar. Sift together flour,
bakmg powder .and salt. . Combine with chocolate chips,
nuts and cherr1es. Fold m egg and sugar mixture.
Turn mto g-reased and waxed paper-lined 9 x 5 x 3-inch
loaf. pan. Place pan of water on bot tom oven rack while
bakmg· cuke. Bake cake on top rack in 325° oven for
1 to 1 1 I 4 hours. Cool slightly. Remove frem pan and ~~-c-----:il---~"
cool on rack. Makes 1 large loaf.
Kathy Schcnning
COON

HUNTER'S

CAKE

Cake:
1 (16 oz.) can crushed
pineapple
1 tsp. vanilla
1/2 c. nuts

2 c. flour
2 c. sugar
1 tsp. soda
1 tsp. salt
2 eggs
Icing:

cheese
1 stick margarine
1/2 c. nuts

Mix and pat in a greased and floured pan; bake
at 350° for 30 minutes in a 9 x 13 x 2-inch pan. Poke
hot cake with fork and ice while hot.
Mrs. J. Lewandowski
DATE
1 lb. dates
1 c. hot water
1 c. sugar
1 egg

Cake:
15 whole graham crackers
2 pkg. instant French
vanilla pudding

CAKE
1 tsp. soda
1/2 c. nutmeats
1 1/2 c. flour
vanilla
1/4 c. butter

Cut up dates; add soda to hot water and pour
over dates. Cream butter and sugar; add egg, then
add flour and date mixture and nuts. Bake for 35 minutes in a 325° oven. Top with whipped cream.
Mabel Stoxen
(Former School Cook)
-104-

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

Icing:
2
2
2
3

2 (1 oz.) pkg.
Chaco-bake liquid
1 1/2 c. powdered
sugar

Tbsp. syrup
tsp . vanilla
Tbsp. milk
T bsp. butter

Mix pudding and milk together as directed on
box. Fold in Cool Whip. Line bottom of 9 x 13-inch
pan with graham crackers. Pour 1/2 pudding mixture
on crackers, then add another layer of crackers. ~
Pamela Hasenberg
FUDGE

1 (8 oz.) pkg. cream

1 3/4 c. powdered
sugar
1 tsp. vanilla

CAKE

ECLAIR

4 sq. unsweetened
chocolate ( 4 oz. )
1/2 c. hot water
1/2 c. sugar
1 tsp. vanilla
1 3 I 4 c. sifted allpurpose flour

CAKE
1 tsp. baking soda
1 tsp. salt
1/2 c. butter
1 1/4 c. sugar
3 eggs
3/4 c. milk

Heat chocolate with water over low heat, stirring
until smooth. Add 1/2 cup sugar; cook and stir 2 minutes longer. Cool to lukewarm. Add vanilla.
Sift flour, soda and salt. Cream butter; gradually beat in sugar. Continue beating until fluffy. Beat
eggs in thoroughly, one at a time. Add flour and milk
alternately, beating after each addition, until smooth.
Blend in chocolate mixture. Pour into 2 greased and
floured 9-inch layer pans; bake at 350° for 30 to 35
minutes, until done. Cool 10 minutes, then remove
from pans and cool on racks. Fill and frost with
fudge frosting.
Lois Rebicek
(School Board l\Iember)
1282-3

-105-

FRUIT

COCKTAIL

2 egg·s
1 1/2 c. su!.':ar
1 can (2 l'.) fruit
cocktail nnd juice
2 1/4 c . i1our , sifted

CAKE

1 1/2 tsp. soda
1/2 tsp. salt
1 1/3 c. flul<ed coconut
1/2 c. chopped nuts

Beat egg·s and stir in sugar until creamv. Add
fruit and juice, then add sifted flour, soda and salt.
Fold in coconut and nuts. Put into greased 9 x 13-inch
pan. Bake at 350° for 35 minutes.
S. Hickmann
HUMMINGBIRD
3
2
1
1
3

c. flour
c. sugar
Tbsp. baking soda
Tbsp. cinnamon
eggs

CAKE

1 1/2 c. vegetable oil
1 (8 oz.) can crushed
pineapple and juice
2 c. bananas
1 c. nuts

In a large mixing bowl sift together first 4 ingredients. Add remaining ingredients. .Stir until well
blended. Do not use mixer. Spoon batter into wellgreased, floured 9-inch cake pan and bake in a 350°.
oven for 25 to 35 minutes. A greased and floured tube
pan may also be used. If so, bake in a 350° oven for
1 to 1 1/2 hours.
Colleen Dykstra
JELLO
1 pkg. ( 2 layer) white
cake mix
2 ( 3 oz.) pkg. favorite
jello (different kinds)
.

CAKE

2 c. boiling water
1 ( 9 oz.) container Cool
Whip, thawed

Prepare cake mix as directed on package, baking

m well-greased and floured 9-inch layer pans at 350°

for 25-30 minutes. Cool in pans 15 minutes. Poke with
fork at 1/2-inch intervals. Do not remove from pans.
Dissolve each package of jello separately in 1 cup
boiling water; pour one kind of jello over one layer and
the other kind over the other layer. Chill 4 hours (or
overnight). Unmold one layer onto serving plate; frost
-106-

with Cool Whip. Unmold second layer onto first.
Frost with more Cool Whip and chill.
Janell Forgy
JEWISH
- 5-meditim-sized apples
2 c. sugar
1 c. oil (Wesson or
Puritan)
1/4 c. orange juice

APPLE

CAKE

4 eggs, beaten

3 c. flour
3 tsp. bal<ing powder
2 1 I 2 tsp. vanilla

Slice and pare at least 5 apples; sprinkle with
sugar and lots of cinnamon. Set aside.
Sift together flour, sugar and baking powder;
add this mixture to remaining ingredients except for
apples and beat well.
Grease and flour large tube pan; pour half of
batter into pan, then add apple layer, then rest ~f
batter. Bake in a 350° oven for 1 hour and 15 mmutes. Sprinkle with powdered sugar when cake is cool.
Cindy J. Hermann
LEMON
1 box Duncan Hines
Lemon Supreme cake
mix

SUPREME

CAKE

3/4 c. oil
4 eggs
1 ( 3 oz.) pkg. lemon jello

Dissolve the jello in 1/2 cup hot water; add 11.2
cup cold water. Set aside to cool. Place th_e cake m1x
in large bowl; add the oil, eggs and cooled Jello. Beat
2 minutes. Pour in 9 x 13-inch greased pan; bake at
350° for 45-50 minutes.
Meanwhile, sift 2 cups powdered sugar; slowly
add 8 tablespoons lemon ]UlCe. When cake is .done,
puncture with fork all over top and spread w1th the
sugar glaze while cake is still warm.
Martha Pulera
(School Cook)
LONNA'S
3/4 c. shortening
2 1/4 c. sugar
3 eggs

CHOCOLATE

CAKE

1 1 I 2 tsp. vanilla

3/4 c. cocoa
3 tsp. bal<ing soda
-107-

MUDD

MISSISSIPPI
1 1/2 c. boiling water
3/4 tsp. salt

3 c. flour
3/4 c. milk

Blend first 4 ingredients. Sift together cocoa,
flour, sod;t and salt; add dry ingredients alternately with
milk to eg[.;· mixture.. Then add boiling water. Pour into
9 x 13-inch pan; bake at 350° for 35 minutes or until
---'~-=
center is firm.
Shirley Hickman

1\lAYONNAISE
2
4
1
2

CAKE

1 c. Miracle Whip
1 c. hot water
1 tsp. vanilla

c. presifted flour
Tbsp. cocoa
c. sugar
tsp. baking soda

Combine all of the above together in one bowl;
mix well. Pour into a greased and floured 13 x 9-inch
cake pan and bake at 350° for 30-35 minutes.
Peggy Trayer
MIL'S

WEST

1 c. cut dates

HAVEN

CAKE

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

1 Tbsp. cocoa
1/2 c. shortening (Crisco)
1 tsp. soda
1/2 tsp. salt

1/3 c. cocoa
1 c. nuts
dash of salt
1 large jar Marshmallow
Creme

4 eggs
2 sticks margarine

2 c. sugar
1 1 I 2 c. flour
Icing:

1 tsp. vanilla
1 lb. powdered sugar
1/3 c. milk

1 c. butter or

margarine
1/3 c. cocoa

Melt margarine in medium- sized saucepan; add
cocoa and pour into bowl. Add sugar, flour, eggs and
salt and mix. Add nuts; bake at 350° for 30 minutes
in a 9 x 13-inch pan.
When done, spread with Marshmallow Creme. Melt
in oven for 1-2 minutes or until light brown. Put on
icing immediately after removing from oven.
.
Icing: Melt cocoa and butter; add other mgredients. Mix together. Ice cake.
M. Wade
NANA'S

1 c. boiling water

Put together in large bowl.

CAKE

$100

CAKE

FUDGE

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

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

Topping:
Frosting:
about 1 I 2 c. chocolate
chips (more if desired)

about 1/2 c. nuts
(more if desired)

Add remaining ingredients to the date and water
mixture. Put batter in a greased sheet pan; add chocolate chips and chopped nuts for topping. Bake for
20-25 minutes at 350°. Serves 8-12.
Loretta Fox
(2nd Grade Teacher)

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

Cake: Beat by hand! Cream shortening; add
sugar slowly and cream thoroughly. Add melted.
chocolate; beat. Add beaten egg yolks and vamll~.
Sift dry ingredients 3 times and add alternately With
1282-3

-109-

-108-

{

J

!
I

'

I

IIii

(i

milk. Fold in stiffly beaten egg whites. Bake in two
9-inch cake prms at 350° for 25 to 30 minutes. Cool
and frost.
Frosting-: Cream shortening and add 1/2 of the
sugar. Add egg, melted chocolate and lemon juice;
beat until smooth. Add other half of sugar and vanilla;
add only enoug·h orange juice to make right consistency
to spread. Then add nuts.
·
Pamela Hasenberg·
PINEAPPLE

UPSIDE-DOWN

1/3 c. butter
1/2 c. brown sugar
1 (No. 2) can pineapple
1 1/2 c. sifted flour
1 c. sugar
2 tsp. baking powder

CAKE

1/3 c. soft shortening
2/3 c. milk
1 tsp. vanilla
1/2 tsp. lemon flavor
1 egg
1 tsp. salt

First prepare pan. Melt butter in 9-inch square
pan. Sprinkle brown sugar (packed) evenly over butter. Arrange drained pineapple on top of butter and
sugar coating.
Cake batter: Sift together flour, sugar, baking
powder and salt. Add shortening, milk, vanilla and
lemon flavor; beat 2 minutes. Add 1 egg; beat 2 more
minutes. Pour batter over fruit. Bake 40 to 50 minutes
in 350° oven. Immediately turn upside down. Leave
pan over cake a few minutes. Serve warm, with whipped
cream.
Cristine R. Hovorka
RHUBARB

CAKE

Step 3:
1 egg
2 c. flour
1 tsp. baking soda
1 c. milk

••

1 tsp. cinnamon
1 tsp. vanilla

dash of salt

Blend into step 2.
Step 4: Fold in rhubarb and bake at 350o in
an average-size square or oblong cake pan for approximately 1 hour. No frosting is needed. You may sprinkle with powdered sugar.
Mrs. Laura Derler
RHUBARB
1/2 c. brown sugar
c. shortening
egg
c. milk
tsp. vanilla

1
1
1
1
1

CAKE
2 c. flour
1 tsp. soda
1/2 tsp. salt
2 c. rhubarb, cut up
h

Topping:
1/2 c. white sugar
1/2 tsp. cinnamon

1/2 c. shredded coconut
chopped nuts, if desired

.
Co'?bine brow.n sugar, shortening, egg, milk and
vamlla; .m1x well. S1ft together the flour, soda and
salt.. Mix together and fold in the cut -up rhubarb.
Put m 9. x 13-inch pan and cover with topping. Bake
for 45 mmutes at 350°.
Shirley Hickmann

Step 1:
TEXAS

1/2 c. sugar

2 c. rhubarb, chopped
fine
Combine and let set.
Step 2:
1 I 2 c. shortening.
or margarine

1 1/2 c. sugar

2 c. flour
2 c. sugar
1 tsp. soda
1/2 lb. margarine
( 2 sticks)
.

~s1de.

CAKE
1 c. water
1/4 c. cocoa
2 beaten eggs
2 tsp. vanilla
1/2 c. sour cream

Sti~ together the flour, sugar and soda; set

Brmg the margarine, water and cocoa to a boil
m saucepan. Then add the dry ingredients; add the

Cream.
-110-

1282-3

-111-

/7
I '/

eggs. vanilla and sour cream. Pour in to a jelly roll
pan. Bake at 350° for 25 minutes.
WALDORF-ASTORIA
2
1
2
4

Add to cooled paste and mix until Jike whipped
cream.
Faye Sonnichsen
(School Cook)

CAKE

pinch of salt
c. flour
1 c. cold water
c. sugar
1 c. Miracle Whip
tsp. baking soda
Tbsp. sweetened cocoa mix (Nestle's Quik)

CHEESECAKE
Crust:

1/2 c. brown sugar
1 c. chocolate chips

1 I 2 c. chopped nuts

Filling:

Bake at 350° for 45 minutes.
Aunt Donna Genens
WALDORF
1/2 c. shortening
1 1/2 c. sugar
2 eggs
1 c. buttermilk
2 1/4 c. cake flour
1 tsp. salt

ASTORIA

RED

1 J 4 c.
2 tsp.
1 tsp.
1 tsp.
1 tsp .

CAKE

red food coloring
cocoa
vanilla
vinegar
baking soda

Cream together sugar and shortening; add eggs.
Mix food coloring and cocoa into paste and add. Add
alternately flour and buttermilk. Add vanilla. Mix
baking soda and vinegar; hold over bowl as it foams.
Blend into mixture (do not beat). Bake in two 8- or 9inch pans, greased and floured, for 25-30 minutes at
350°. Cool; split layers with thread.
Frosting:
3 Tbsp. flour
Cool.

1 c. milk

-

40 oz. ( 5 large pkg.)
softened cream cheese
1 3/4 c. sugar
3 Tbsp. flour

1 tsp. vanilla

-112-

5 eggs
2 egg yolks
2 tsp. vanilla

Topping:

I

1 ( 10 oz.) pkg. red
raspberries, thawed

1 heaping Tbsp. cornstarch

:

1

For crust, mix all together; press in to bottom
I
of spring-form pan and chill. Blend sugar, cheese and I
flour in large mixing bowl. Beat well. Add whole
eggs and yolks, one at a time, beating after each
addition. Stir in milk and vanilla; pour over chilled
crust. Bake at 475° for 10 minutes and then lower to
200° and bake for 1 hour. Turn oven off and leave
Cheesecake in oven until cool. Refrigerate until cold.
Heat raspberries and cornstarch. Cook together
until thick. Cool completely and spread on top of cold
Cheesecake. Should be made at least 24 hours before
serving. Very elegant Cheesecake!
Marge Kruzan
(School Board Member)

Cook until it is a thick paste, stirring constantly·,
Cream until fluffy:

1 c. sugar
1 c. butter

1 Tbsp. sugar
4 Tbsp. melted butter

1 c. graham cracker
crumbs
1 tsp . cinnamon

Mix in large bowl. Pour into a greased 9 x 13inch pan. Sprinkle with topping made of:

CHEESE
1 1/2 c. graham cracker
crumbs
1/2 c. melted butter
1282-3

CAKE
2 (8 oz.) pkg. cream
cheese
2 egg·s

-113-

/

112 pt. sour cream
1 tsp. v nnilla
4 Tbsp. sugar

2 tsp. vanilla
112 c. granulated
sugar

Mix gTaham cracker crumbs and butter; pat into
9-inch pie plate and chill. Cream the cream cheese,
eggs, vanilla and sugar until fluffy. Pour into graham
cracker crust and bake 20 minutes at 375°. Cool 5
minutes, then top with the sour cream, mixed with the
vanilla and sugar. Bake 5 minutes more. Chill well
before serving.
Lois Rebicek
(School Board Member)
CREAM

CHEESE

CAKE

POLISH CHEESE CAKE
{The Old-Fashioned Taste)
Crust:
1 tsp. baking powder
1 I 2 c. softened Crisco

2 c. flour
112 c. sugar
2 eggs
Filling:

Crust:
30 graham crackers

1/4 lb. butter

Filling:
2 (8 oz.) pkg. cream
cheese (room
temperature)

4 eggs
1 I 2 tsp. vanilla
213 c. sugar

Topping:
1 I 2 tsp. vanilla

1 c. sour cream
2 Tbsp. sugar

4 eggs
1 lb. cream cheese
1 c. sugar

Strawberry Topping:
1 1/2 Tbsp. cornstarch
1 Tbsp. lemon juice

CRESCENT

1 c. butter
2. tsp. vanilla

1/4 c. powdered sugar

COOKIES

1 Tbsp. water
2 c. flour
1 c. chopped almonds

Cream butter, vanilla and sugar; add water,
then flour and mix. Stir in almonds. Form into
crescent shape. Bake on ungreased cookie sheets in
300° oven for 20 minutes; roll in powdered sugar.
Lois Rebicek
(School Board Member)
AMISH COOKIES
(Large Recipe)

Place cornstarch and strawberries in saucepan;

-114-

3 rounded tsp. flour
1 tsp. vanilla
1 qt. milk
cinnamon

Crust: Ingredients for crust should be at room
temperature before starting. Combine all ingredients
thoroughly and press into greased 15 112 x 9-inch pan.
Filling: Combine and mix ingredients; bake in
preheated 350° oven for 1 hour.
Cristine R. Hovorka
ALMOND

Mix crust mixture and put in a 10-inch pie plate.
Cream cheese; add sugar gradually. Add eggs and
blend well. Pour in crumb -lined dish. Bake at 37 5°
for 22-25 minutes or until firm. Remove from oven; cool
for 20 minutes.
Blend sour cream, sugar and vanilla; spread on
top of cooled cake and bake 5 minutes at 475°.

1 (10 oz.) pkg. frozen
strawberries

bring· to a boil and cook until thick and cleur. Add
lemon juice and cool. Spread on top of cooled cheese
cake.
Martha Pulera
(School Cook)

2 eggs
1 c. butter
1282-3

1 c. oil
1 c. sugar
-115-

7
j

CRACKERJACK

1 tsp. vanilla

1 c. powdered sugar

margarine
1 c. sugar
1 c. lightly packed
---brown sugar
2 egg·s
2 tsp. vanilla

1 tsp. soda

4 1 I 2 c. flour

1 tsp. cream of tartar
Chill dough; roll in balls. Press with fork dipped
in sugar or place walnut on top. Bake at 350° for 10
•
minutes or until light brown.
Betty Petersen
AMISH

SUGAR

1 c. granulated sugar
1 c . margarine
2 eggs
4 1/2 c. flour
1 tsp. soda

COOKIES

1 c. powdered sugar
1 c. corn oil
1 1/2 tsp. vanilla

1 tsp. cream of tartar
1 tsp. salt

1 c. Crisco
1 c. brown sugar
2 eggs
1 tsp. salt
1 large pkg. chocolate
chips

CHIP

COOKIES

1 c. white sugar
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
nuts (optional)

Cream Crisco, vanilla, sugars and eggs until ligh ·
and fluffy; blend in the dry ingredients. Stir in nuts
and chips. Drop by teaspoon onto greased baking sheet
and bake at 375° for 10 minutes.
Julie Kruzan
-116-

·_

i

-~

Cream sugar and shortening until light and
fluffy; add eggs and vanilla and beat well. Blend in
dry ingredients; shape into balls. Place on ungreased
cookie sheet and flatten with a glass dipped in sugar.
Bake in 37 5° oven for 8 to 12 minutes, depending on
size of cookie.
Edna Richards
(Former School Cook)
CHOCOLATE

1
1
1
2
2
1

1 c. butter or

Bent the eggs well and set aside. Then mix
together remaining ingredients. Add beaten eggs. l\lix
together and add to above:

I

COOKIES

I' ,

1/2 c. unsifted flour
tsp. baking powder
tsp. baking soda
c. oatmeal (old fashioned)
c. Rice Krispies (cere_al)_
c. coconut

Cream butter and sugar; add eggs and vanilla
and mix well. Sift together flour, baking powder and
soda. Combine flour and egg mixture; add oatmeal,
coconut and cereal. Mix well; drop by tablespoon
2 inches apart on greased baking sheet. Bake at 375°
about 10 minutes. Remove immediately.
Makes about 6 dozen cookies.
Mrs. Paul (Esther) Thornton
(School Board Member)
CZECHOSLOVAKIAN

CHRISTMAS

COOKIES

1 Tbsp. baking soda
1 Tbsp. cloves

7 1/2 c. sifted flour
2 1/2 c. sugar
2 c. grated nuts
1/2 pkg. Baker's
German's sweet
chocolate, grated

1 Tbsp. cinnamon
4 eggs
1/2 c. honey

Beat eggs well; add sugar gradually, then
honey. Mix well, then add rest of ingredients. Mix
with spoon, then with hands. Add a few tablespoons
cold water to help stick together. Roll out small amount
at a time; cut with cookie cutters. Should be on the
thick side, like gingerbread. Grease cookie sheet and
place in 375° oven for 12 to 15 minutes.
Elaine Tesar
DATE -NUT
1 c. butter

1 1/2 c. brown sugar
2 1 I 2 c. sifted flour
1 c. dates, cut in
small pieces

1282-3

COOKIES
1 c. chopped walnuts
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
3 eggs

-117-

I

I

--· -------·- -------

1 lb. plain M&!\1',s
Prehent oven to 325°, Cream butter, brown sugar
1 lb. chocolate chips
and eggs together in large bowl. In separate bowl mix
Cream together the sugar and margarine, then
dry ingredients; flour, dates, walnuts, baking powder,
add eggs and peanut butter. You can do this in 3
cinnamon and salt. Add to creamed mixture and mix
parts in your mixer and then add all together. Add all
Hell. Drop by teaspoonfuls on to greased cookie sheets;
other ing·redien ts except for chocolate chips and !VI &1\1 's.
bake for 18 minutes in 325° (slow) oven.
=+·-r~- _ .Stirthose inJQ::;t.
You'll end up mixing batter together
Makes approximately 3 dozen cookies.
with your hands in a very large pan. Use on ice cre-am.
Mrs. Marotta
Scoop and bake on ungreased cookie sheet at 350° for 15
minutes. Let stand on cookie sheet a few minutes after
EASY CHOCOLATE CHIP COOKIES
taking out of oven.
Plan on lots of time for these. Freeze well.
2 c. Bisq uick
112 c. butter or
Marge Kruzan
1 (6 oz.) pkg. semi-sweet
margarine
Lynne Bucci
1 c. brown sugar,
chocolate chips
Betty Wright
packed
1 I 2 c. chopped nuts
1 egg
(optional)
OATMEAL CRISPIES
Mix butter, sugar and egg together; stir in Bis3 c. uncooked oatmeal
1 c. butter
quick, nuts and chocolate chips. Drop teaspoonfuls of
1 1 I 2 c . flour
1 c. brown sugar
dough about 2 inches apart on ungreased baking sheet.
1 tsp. soda
1
c.
white
sugar
Bake about 10 minutes or until lightly browned in 375°
1
tsp. salt
2
eggs,
well
beaten
oven.
1 tsp. vanilla
P. Paulson
( 3rd Grade Teacher)
Cream together butter, brown sugar and white
sugar;
add eggs and vanilla, blending well. Sift
EASY DOES IT COOKIES
together flour, soda and salt; add to egg and sugar
mixture. Add oatmeal and mix well.
2 c. flour
1 egg yolk
Roll dough into long rolls; chill. Slice and
1 c. butter
1 tsp. vanilla
place
on
an ungreased cookie sheet; bake at 350° for
1 c. sugar
about 10 minutes. Makes about 4 dozen.
Mabel Stoxen
Cream butter and sugar; add egg yolk and va(Former School Cook)
nilla. Add flour and mix well. Pat out in pan about
1/2 inch thick. Beat egg white until foamy; spread over
OATMEAL HEALTH COOKIES
dough. Sprinkle top with nuts. Use as many nuts as
you like. Cut while it is warm. Bake in 350° oven
1/2 tsp. salt
4 c. oatmeal
for 30 minutes.
1 tsp. almond extract
2
c.
brown
sugar
Delilah Salewski
raisins
1 c. oil
nuts
2 eggs, well beaten
MONSTER COOKIES

12 eggs
2 lb. dark brown sugar
4 c. white sugar
1 Tbsp. vanilla
1 Tbsp. white corn
syrup

1/4 c. baking soda
1 lb. margarine
3 lb. smooth peanut butter
1 (42 oz.) box plus 2 c.
quick oatmeal
-ll8-

..
..
•
;

\.,!

Mix together the oatmeal, brown sugar and oil;
let set for 8 hours. Add the remaining ingredients.
Bake at 350° for 15 minutes. Leave on the pan until
cookies are cooled.
Mrs. Oglesby
1282-3

-119-

PEANUT
1
1
1
2
1

BUTTER

COOKIES

1 c. peanut butter
1 tsp. vanilla
1/2 tsp. salt
1 tsp. soda
3 c. flour

c. white sugar
c. brown sugar
c. butter (1/2 lb.)
eg·gs
c. vegetable shortening

Mix together sugars, shortenings, vui1illa, eggs
and peanut butter. Mix well. Add flour, soda and salt.
Make rolls about 2 inches thick and place in refrigerator
until ready to use. Cut and place on ungreased cookie
sheet. Crisscross top with fork dipped -in sugar. Bake
in hot oven for 10 minutes.
Mabel Stoxen
(Former School Cook)
PEANUT
1
1
1
1

egg
1 I 2 c . flour
1 1/4 tsp. baking powder

Mix ingredients; form into balls.
heated 400° oven for 8 to 10 minutes.
Ann Lange
SNOWBALL

1 lb. butter
1 c. powdered sugar
2 tsp. vanilla

KISSES
240 gTams powdered

4 egg whites

sug·nr

70 gTams crystal sug·ar

~----·-··-

Beat the egg whites until firm. Little by little,
-add-the sugar with a spoon. Dip a teaspoon into hot
water. Dip in egg white mixture and make a Snow Kiss
on waxed paper. Place tray of Snow Kisses in warm
(low) oven until you can remove Snow Kisses from the
wax paper. If the kisses change color, the heat is
too high. Open the oven door for a bit.
Variation: Dip the kisses in melted chocolate.
Tip for Christmas: Stretch a fancy thread or
string in the wet Snow Kisses and you will have a
nice Christmas chain.
Eve Kracik

COOKIES
1 1 I 4 tsp. baking soda
1 I 2 c. crushed corn flakes
1 1/4 c. quick oatmeal
1 c. red peanuts

c. brown sugar
c. margarine

SNOW

Bake in pre-

MELTAWAYS
5 c. all-purpose flour
1 c. chopped pecans

SUGAR
1
1
2
2
2

COOKIES
5
2
2
1

c. butter
c. salad oil
c. sugar
tsp. vanilla
eggs

Cream together butter, salad oil, sugar and vanilla. Add eggs and beat well. Add flour, cream of
tartar, soda and salt to the above mixture. Form into
balls and press down with a fork or sugared glass.
Bake in a 350° oven until brown.
Sue Williams
(Music Teacher)
APPLE

Melt and heat butter until light brown in color.
Pour into mixing bowl; chill until firm. Works well to
do this the day before making cookies.
.
Cream browned butter with sugar and vanilla until
light and fluffy. Gradually add flour, mixing until
blended. Stir in pecans. Chill for ease in handling
dough. Roll into l-inch balls. Place on ungreased
cookie sheets; bake at 350° about 20 minutes. While hot,
dust with powdered sugar. Makes about 8 dozen cookies.
Marge Kruzan
(School Board Member)
-120-

c. flour
tsp. cream of tartar
tsp. baking soda
tsp. salt

4 c. sliced apples
1 c. brown sugar

1/2 c. flour
1 c. bread crumbs

CRISP
1/4 tsp. cinnamon
1 I 4 tsp. nutmeg
1/4 tsp. salt
1/2 c. butter

Put apples in pan. Sprinkle with 1 teaspoon
lemon JUICe. Blend sugar, flour, bread crumbs, spices
and salt. Mix with melted butter. Pat crumbs over
apples. Bake at 350° for 45 minutes.
Kathi Schmalfeldt

1282-3

-121~'

i
J

APPLE

CRISP

Topping:
1 c. brown sugar
1 tsp. cinnamon

1 c. flour
I

il

'

112 c. butter

Mix together. Fill a 2- or 3-quart casserole with
5 cups sliced apples.
2 Tbsp. lemon juice

3 Tbsp. sugar
2 Tbsp. butter

Sprinkle sugar over apples; dot with butter and
cover with topping. Bake at 350° for 40 minutes.
Mabel Stoxen
(Former School Cook)
APPLE
6 c. sliced apples
1 tsp. cinnamon
1 Tbsp. lemon juice
112 c. corn syrup

1/3 c. sugar
6 Tbsp. butter
1 I 4 tsp. vanilla

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

APPLE

TORTE

1/8 tsp . salt
1 c. flour

Cream together sugar, butter, vanilla and salt.
Blend in flour. Pat into bottom and 1 1/2 inches up
sides of a lightly greased 9-inch spring-form pan; set
aside.
Filling:
4 c. apples, pared
and cored

Put apples in a shallow pan; cover with foil.
Place in 400° oven for 15 minutes while preparing the

rem.aini~'fe~fi~og~ether cream cheese, sugar, egg, leinon · · ··--- "------------------rind vanilla and salt. Turn into the pastry-lined pan.
Top 'with warm, partially cooked apple slices. Sprinkle
with topping. Bake at 400° until crust is browned and
apples are cooked.
Topping:
1 tsp. cinnamon
1 I 4 c. sliced almonds

1/4 c. flour
112 c. sugar
1 I 4 c. softened butter

Marge Kruzan
(School Board Member)

CRISP

Add sliced apples in pan; sprinkle with cinnamon.
Pour over lemon juice and corn syrup. Then mix flour.,
sugar and butter to a crumb topping. Put on top of
apples. Bake at 350° until apples are done.
Cheryl Gould
BAVARIAN

1/4 tsp. vanilla
1 I 8 tsp. salt "

1 egg
1 12 tsp. grated lemon
rind

8 oz. softened cream cheese
1/4 c. sugar
-122-

BANANA
1 can Eagle Brand milk
5 large bananas
1 bag vanilla wafers

PUDDING
1 medium carton Cool Whip
2 c. milk
1 large box instant vanilla
pudding mix

Mix pudding and milk with mixer until thick; add
Cool Whip and Eagle Brand milk. Layer bananas and
cookies. Pour mixture over and cool.
Jan Miller.
BROWNIES
6 eggs

1 1/2 c. melted
margarine
3 tsp. vanilla
1 1/2 c. flour

3 c. sugar
6 sq. melted chocolate
3/4 tsp. salt
nuts

Melt chocolate and margarine; cool slightly. Beat
eggs; add sugar and beat again. Add melted butter
and chocolate; add vanilla and · salt. Add flour and nuts
and mix until smooth. Bake on large cookie sheet with
i'

I
lI

3

-123-

'_.1_

sides at 350° for 12-15 minutes. Watch so edges don't
get crunchy.
Julie Kruzan
MARBLED

CHEESECAKE

1 pkg. Duncan Hines
brownie mix (family
size)
2 ( 8 oz.) pkg. cream
cheese, softened
1 c. sugar

1 pkg. Kraft caramels
1/3 c. evaporated milk
1 box German chocolate
cake mix

Brownies should be soft

1 tsp. vanilla
2 eggs
1/2 c. water
1 can or box chocolate
frosting mix, if desired

BROWNIES

BUTTERSCOTCH
1 (12 oz.) pkg. butterscotch morsels
113 c. margarine or
butter
2 c. graham cracker
crumbs
1 c. chopped nuts

Grease and flour 9 x 13-inch pan (use a bit of
cake mix for flour). Melt caramels and 1/3 cup
evaporated milk in heavy saucepan over low heat, stirring constantly. When melted, cover to keep warm, and
set aside.
Combine cake mix, 1/3 cup evaporated milk, margarine and nuts; mix. Spread 1/2 of mixture in prepared pan and bake for 6 minutes at 350°
Remove
from oven and sprinkle with chocolate chips. Drizzle
caramel mixture over chips. Crumble rest of cake mix
over caramels and bake for 15- 20 minutes at 350°. Do

the touch.

CHEESECAKE

BARS

1 ( 8 oz.) pkg. cream
cheese, softened
1 (14 oz.) can sweetened
condensed milk (not
evaporated)
1 tsp. vanilla
1 egg

Preheat oven to 350°. In medium saucepan melt
morsels and margarine; stir in crumbs and nuts. Press
half the mixture firmly onto bottom of greased 13 x 9inch baking pan.
In large mixer bowl beat cheese until fluffy; beat.
in sweetened condensed milk, vanilla and egg. Mix well.
Pour into prepared pan; top with remaining crumb mix- !
ture. Bake 25 to 30 minutes or until toothpick inserted
near center comes out clean.
Mary Foltman
1

CALIFORNIA

1/3 c. evaporated milk
1 stick margarine, melted
1 c. chopped walnuts
1 ( 6 oz.) pkg. chocolate
chips

tQ

Lois Rebicek
(School Board l\lember)

BROWNIES

Cheese Layer: Allow cream cheese to soften at
room temperature. Mix cream cheese, sugar, 1 egg and
vanilla in small bowl until well blended; set aside.
Brownie Layer: Preheat oven to 350°. Prepare
brownie mix according to chewy fudge package directions
and spread batter into greased 9 x 13-inch pan. Bake
at 350° for 15 minutes. Remove and top evenly with
cheese mixture. Bake 20-25 minutes more. Frost with
chocolate frosting, if desired.
Donna Zukowski
(1st Grade Teacher)
YUMMY

not overbake.
Cool and cut.

DREAM

BARS

First Part:
1/2 c. brown sugar
1 c. flour

1 I 2 c. melted butter

Mix ingredients and line bottom and sides of an
ungreased 7 1/2 x 11 1/2 x 1 1/2-inch pan. Press
firm; bake at 375° for 15 minutes.
Second Part:
2 eggs
1 c. brown sugar

1 c. pecans, broken
1 c. coconut, packed

2 Tbsp. flour
1/2 tsp. brown sugar
1/4 tsp. salt
1 tsp. vanilla

Beat eggs until light; add remaining ingredients
and mix thoroughly. Spread over baked crust. Return
-124-

1282-3

-125-

to oven and bake at 375° for 15 minutes longer. When
cold. cut into strips or bars. i\lakcs about 30.
Mrs. Paul (Esther) Thornton
(School Board Member)
CARAMEL

WALNUT

1 1/2 c. unsifted allpurpose flour
1 tsp. baking powder
1/2 c. butter or
margarine, softened
1 c. granulated sugar
2 egg yolks

BARS

2 Tbsp. milk
1 tsp. vanilla extract

2 egg whites
1 c. light brown sugar,
packed
1 c. coarsely chopped
walnuts

Preheat oven to 350°. Lightly grease 9 x 9 x 2inch baking pan. Sift flour with baking powder, In
medium bowl, with electric mixer at medium speed, cream
butter with granulated sugar and egg yolks until fluffy.
At low speed beat in flour mixture, milk and vanilla, just until combined. Turn into prepared pan,
spreading evenly. Bake 20 minutes.
In small bowl beat egg whites until stiff; gradually beat in brown sugar and stir in nuts. Spread
evenly on top of warm crust; bake 20 minutes longer,
until puffed and lightly browned. Cut into 16 bars
while warm. Let cool completely on wire rack.
Makes 16.
Sandra Vorpahl
CHERRY
2 1/4 c. flour
1/2 c. sugar
1 c. softened butter
2 eggs
1 c. brown sugar

I

20 minutes at 350°. Blend together the egg·s, brown
sugar, salt, baking powder and vanilla. Fold in the
.,
cherries and nuts. Pour on top of baked crust and
return to oven and bake 25 minutes. Remove from oven 1
and cool. Frost. Sprinkle 1/2 cup flaked coconut on
1
top , if desired.
S. Hickmann

BARS

1/2 tsp. salt
1 I 2 tsp. baking powder
1 I 2 tsp. vanilla
1/3 c. chopped maraschino
cherries
1/2 c. chopped nuts

CHOCODILES
Base:

Topping:
1 (6 oz.) pkg. (1 c.)
semi- sweet chocolate
chips

1 1/2 c. slightly crushed

corn flakes cereal
1/2 c. crunchy peanut
butter

Heat oven to 350°. Lightly spoon flour into
measuring cup ; level off. In large bowl combine base
ingredients. Blend at low speed until mixture forms a
dough. Press into ungreased 15 x 10--inch jelly roll
pan; bake at 350° for 15 to 20 minutes or until light
golden brown. Cool slightly.
In top of double boiler melt chocolate chips; stir
in cereal and peanut butter. Spread over slightly
cooled bars. Let stand until chocolate hardens before
cutting.
Betty Wright
CHOCOLATE

Frosting:
2 Tbsp. softened butter
2 c. confectioners sugar

1/2 c. shortening
1 I 3 c. crunchy peanut
butter
1 egg, beaten
1 tsp. vanilla

2 1 / 4 c . flour
1 1/4 c. firmly packed
brown sugar
1/4 tsp. salt
1/2 c. butter or
margarine

enough cherry liquid to
spread

Combine the flour, sugar and butter and mix
crumbly. Press into a 13 x 9-inch pan; bake for
-126-

1 c. flour
1 stick margarine
1/2 c. chopped pecans
1 (8 oz.) pkg. Philadelphia cream cheese

1282-3

DESSERT
1 c. powdered sugar
Cool Whip
2 pkg. instant chocolate
pudding
2 1/2 c. milk

-127-

First Layer: Mix flour and margarine together;
add pecans. Press in bottom of 9 x 13~inch dish; bake
for 15 minutes at 350°.
Second Layer: Mix cream cheese, sugar and 1
Cool Whip and spoon over crust.
Third Layer: l\lix pudding· and milk; spoon over
second layer.
Fourth Layer: Cover with remaining Cool Whip.
Betty Schick
CHOCOLATE
1 pkg. Pillsbury Plus
devil 1 s food cake mix
1/2 c. firmly packed
brown sugar
1/3 c; peanut butter

GOOBER

BARS

1/4 c. margarine , softened
1/3 c. milk
1 egg
1/2 c. chopped salted
peanuts

COCONUT

SLICE

(Australia)

Base:
1/2 c. white sugar
1/2 e. coconut
1 c. !'lour

4 oz. margarine
LJsp. vanilla
1/4 c. cornstarch

Cream margarine, sugar and vanilla. Sift flour
and cornstarch; add to mixture with coconut. Spread
onto well~greased slab tin (cookie sheet) and bake until
golden brown.
Remove from oven and spread with jam (peach,
apricot or strawberry) in thin layer. Add topping and
bake for 10 minutes.
Topping:

Heat oven to 325°. Grease bottom only of 9 x 13- ,
inch pan. In large bowl combine cake mix, brown sugar,
peanut butter and margarine at low speed until crumbly.
Add milk and egg; stir until blended. Spread in prepared pan. Sprinkle with peanuts; press nuts into
mixture. Bake at 325° for 25-35 minutes or until bars
are set. Cool completely; cut into bars. Makes 36 bars.
M. Wade

1 egg, well beaten
1/2 tsp. almond essence

1 c. sugar
1 c. coconut

Add chopped walnuts if you wish.
Isabelle Theyrauch
(4th Grade Teacher)
CRANBERRY

CHOCOLATE-PEPPERMINT
about 15 crushed chocolate sandwich cookies
1/4 c. melted butter
1/2 gal. softened mint
or peppermint ice
cream

1 can sweetened condensed
milk
2 sq. unsweetened
1/2 c. sugar
1/2 tsp. salt

Mix crushed cookies with melted butter; press
into 9 x 13~inch pan. Spread half of the softened ice
cream into pan and freeze.
Meanwhile, make chocolate sauce. Combine sweetened condensed milk, chocolate, sugar and salt and cook
until thick. Cool. Spread sauce over ice cream; freeze
until hard. Spread other half of ice cream on top of
chocolate sauce. Sprinkle extra crumbs or Hershey's
chocolate on top. Freeze.
Mary Foltman
-128-

SHERBET

DESSERT
1 qt. cranberries
2 c. sugar

2 egg whites

Syrup:
1/4 c. sugar
1/4 c. light Karo syrup

1 Tbsp. unflavored gelatin
juice of 1 orange and
1 lemon

Cook cranberries and 2 small cups of sugar and
1 cup water, until cranberries pop. Put through sieve.
Syrup: Boil sugar, water and Karo syrup for 3
minutes; add gelatin, which has been soaked in cold
water, and stir until completely dissolved. Add the
orange and lemon juice to make apt with the cranberries.
Freeze to mush and add 2 beaten egg whites and
a pinch of salt. Return to freeze firm.
Mrs. Paul (Esther) Thornton
(School Board Member)
1282~3

~129-

J

CRUNCHY

YUMMY

1/2 c. peanut butter

RAISIN

TREATS

1/2 c. Rice I\rispies
1/2 c. raisins

1/2 c. honey
S/ 4 c. nonfat dry milk

Put all 5 ingredients into a bowl; mix and mix
with a spoon. Roll into small balls. Put balls on waxed
paper. Clean up. Chill for 1 hour and serve.
l\1akes about 20 treats.
Heather Wright

minutes or until fruit is tender. Give dish" one-quarter
turn 3 times during cooking period.
Shirley Ranker
(Reading· Specialist)
"HEALTHY
1 c. toasted sunflower

4 c. Honey- Nut Cheerios

Mix all ingredients together.
Mrs. Paulson's 3rd Grade

1 tsp. cinnamon
1 Tbsp. lemon juice
8 slices decrusted bread

ICE

CREAM

1 (15 oz.) pkg. Oreo

Bring berries, sugar, cinnamon and lemon juice to
Butter well the bread and cut in halves.
In a 2-quart casserole put a layer of bread, 1 I 2
of the fruit, another layer of bread, 1/2 of the fruit,
and bread on top. Bake 30 minutes at 350°. Chill.
Serve smothered in cream.
Mildred Swartz
(Former Teacher)

SNACK"

3 c. peanuts

seeds
2 c. raisins

FLUMMERY
1 qt. berries (any
kind: strawberries,
red currants)
1 c. sugar

WEALTHY

BARS

1 I 2 gal. soft ice cream
1 c. Spanish peanuts

cookies, crushed
1 I 2 c. melted butter

a boil.

GOLDEN

APPLE

3 c. peeled and sliced
Golden Delicious apples
2 c. diced rhubarb
2 Tbsp. lemon juice
1 c. flour
1 c. brown sugar,
lightly packed

RHUBARB

CRUNCH

3/4 c. rolled oats
1 tsp. cinnamon
1/2 tsp . salt
1/2 c. butter or
margarine
whipped cream or ice
cream

Combine apples and rhubarb in a 2-quart glass
baking dish. Spinkle with lemon juice. Combine flour,
sugar, oats, cinnamon and salt; cut in butter until
crumbly. Spoon over fruit; bake at 375° for 30 minutes
or until fruit is tender. Serves 6.
For microwave: Microwave on high for 10-12

Toppings:
2 c. brown sugar
1 c. chocolate ·chips

1 large can evaporated milk
1/2 c. butter

Mix crushed cookies and melted butter; pat into
bottom of 13 x 9-inch pan. Chill crust for about 1
hour. Spread with softened ice cream and sprinkle with
peanuts. Freeze until firm; cover with topping.
Boil all topping ingredients together for 8 minutes, stirring often. Cool and pour on top of ice
cream. Freeze again until firm.
Cheryl Gould
MILK

CHOCOLATE

1/2 c. butter
1 1 I 2 c. graham cracker

crumbs
2 c. (11. 5 oz.) pkg.

Hershey's milk chocolate chips

CHEWY

BARS

1 1/2 c. flaked coconut
1 ( 14 oz.) can sweetened
condensed milk
1 1/2 c. mini marshmallows

Melt butter in 13 x 9 x 2-inch pan; press in
crumbs with fork. Sprinkle chips and coconut over
-130-

1282-3

-131-

l

crumbs and drizzle with sweetened condensed milk. Top
Wlth marshmallows; bake for 20 to 25 minutes in 35oo
oven or until marshmallows are golden. Cool completely~
cut into bars. Refrigerate leftovers.
·
Lynne Bucci
PEANUT

PUDDING

2/3 c. dry roasted
peanuts, coarsely
chopped
1 c. flour
1/2 c. (1 stick) butter
or margarine
1/3 c. peanut butter
1 ( 8 oz.) pkg. cream
cheese
1 c. powdered sugar

_ p~n.

TORTE

Mix butter, flour and pecans; pat in 9 x 12-inch
Bake about 7 minutes at 370° until light brown;

cool.

1 c. whipping cream,
whipped
1 ( 3 3/4 oz.) pkg. vanilla
instant pudding
1 (3 3/4 oz.) pkg.
instant pudding
2 3/4 c. milk
1 Hershey bar
1/3 c. nuts

Cream the cream cheese with powdered sugar;
fold in 9 ounces Cool Whip. Pour over cool crust.
Pour mixture of milk and pudding over cream cheese
filling. Set fast. When pudding sets, spread one
9-ounce carton Cool Whip with sprinkle of pecans on top.
Refrigerate.
Juanita Clark
PO

Blend flour and butter; add nuts.

Put into
Cool
thoroughly. Cream peanut butter and cream cheese;
add powdered sugar and mix well. Blend in whipped
cream; spread over cooled first layer.
Mix pudding and milk well (follow directions
package). Spread over cheese layer. Layer top with
additional whipped cream. Shred Hershey bar over top.
Sprinkle nuts on top.
Sharon Rudy
(Kindergarten Teacher)
FROZEN

DESSERT

8 oz. cream cheese
3 bananas, chopped
1 c. sugar
1 c. chopped pecans
1 large can crushed
1 medium-sized carton
pineapple with juice
Cool Whip
1 carton frozen strawberries, thawed
Mix all together and freeze in 13 x 9-inch glass
Cut into squares and serve.
Pamela Hasenberg
PISTACHIO

I

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

CHERRY

DELUXE

DESSERT
1 c. flour

-132-

1/2 c. nuts
1/2 tsp. salt

1/2 c. margarine
1 c. flour
1/2 c. sugar

on

pan.

PO'S

Crust:

9 x 13-inch pan; bake at 350° for 20 minutes.

PINK

2 pkg. instant pistachio
pudding (or /my flavor)
2 1/2 c. milk

8 oz. cream cheese
1 c. powdered sugar
2 (9 oz.) cartons
Cool Whip
·

Filling:
1 c. powdered sugar

8 oz. cream cheese
4 oz. Cool Whip

Mix all crust ingredients together; spread in
Bake at 375° only 7 minutes; remove
from oven and let cool.
Mix filling together with mixer until smooth;
spread on crust when crust is cooled.
Topping: Top with two 1 pound 5-ounce cans
cherry pie filling and chill.
Bonnie Schenning
9 x 13-inch pan.

PRETZEL
2 c. crushed pretzels
3/4 c. melted butter
3 Tbsp. sugar
2 large pkg. cream
cheese
1 c. small marshmallows
1282-3

DESSERT
1/2 c. powdered sugar
1 large carton Cool Whip
2 c. boiling water
1 large box strawberry jello
2 (10 oz.) pkg. frozen
strawberries

-133-

r

i

Mix pretzels, butter and sugar tog·ether and press
in 9 x 13-inch pan; bake at 400° for 8 minutes and cool. 'Beat cream cheese, powdered sugar and marshmallows
together; fold in Cool Whip. Spread over pretzel mixture
and refrigerate. Dissolve jello in boiling water; add
frozen berries and stir until separated. Refrigerate
slig·htly set. Pour over cheese mixture; return to
refrigerator. You may top with more Cool Whip.
Pat Schmalfeldt
(School Secretary)
QUICKIE
1 large carton cottage

Mix
package of
1/2 hour.
You
topping, if

drained
1 small can crushed pineapple, drained
crushed nuts (if desired)

Cool Whip and cottage cheese with dry
jello; fold in fruit. It is ready to eat in
Keep in refrigerator until ready to serve.
can add crushed nuts in the mixture and for
desired.
Brenda G. Siler
RHUBARB

2
1
6
4

c. flour
c. oleo
Tbsp. powdered sugar
beaten eggs

DELIGHT
2 c. sugar
1 tsp. salt
1/2 c. flour
3-4 c. diced rhubarb

Mix flour, oleo and powdered sugar together like
for a pie crust; press into 9 x 13-inch pan. Bake at
350° for 15 minutes.
While crust is baking, beat eggs. Add sugar
and beat until lemon colored. Beat in salt and 1/2 cup
flour until well mixed. Fold in rhubarb. Remove crust
from oven and immediately spread filling on hot crust.
Return to oven and bake 35 minutes at 350° or until
knife inserted comes out clean. Cool at room temperature. Store in refrigerator. Makes 16-20 servings.
Caroline Reiter
(Former Teacher)
-134-

KUCHEN

Filling:
4 c. chopped fre:sh

1 ( 3 oz.) pkg. strawberry
jello

rhubarb
1/2 c. sugar

Combine the above, stirring well; let stand while
preparing dough.

DESSERT
1 large can fruit cocktail,

cheese
1 large 13 oz. carton
Cool Whip
1 large box jello
(any flavor)

RHUBARB

Dough:
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp, salt
1(2 c. shortening

1 egg, beaten
2 Tbsp. water
1/2 c. sugar

Combine dry ingredients in a mixing bowl; cut
in shortening until mixture resembles coarse crumbs.
Add remaining ingredients, tossing well with a fork
to make a dough. Press into greased 13 x 9 x 2-inch
baking pan. Top with rhubarb filling; cover with
Streusel.
Streusel:
1/2 c. flour
1/2 c. sugar

1 I 4 c. softened butter

Combine all ingredients until a crumbly mixture
is formed. Sprinkle over rhubarb filling; bake at 350°
for 50 minutes. Serve warm. Makes 12 servings.
Marge Kruzan
(School Board Member)
RHUBARB
2 c. cut-up rhubarb

QUICKIE
1/2 c. sugar

Topping:
1/2 c. flour
1/2 c. sugar
1/2 tsp. baking powder
1282-3

1 egg
pinch of salt
1 I 4 c. melted butter
-135-

Put rhubarb in pie pan; sprinkle with sugar.
Stir topping ingredients thoroughly. Pour topping over
rhubarb; bake at 350° for 15 minutes.
Winnifred Peterson
(1st Grade Teacher)
RHUBARB

oven and immediately arrange marshmallows,. 1/2 cup walnuts and chocolate chips over top. Return pan to· oven
for 2 minutes or until chips are softened. Remove from
oven and swirl chocolate. Cool until set; cut into
1 3/4 x 3-inch bars.
Pat Barnett

TORTE

SALTED

Step #1:

CHEWS

Base:

2 c. flour
2 tsp. baking powder
6 Tbsp. shortening

2 eggs
4 Tbsp. milk

1 pkg. Pillsbury Plus

yellow cake mix
1/3 c. softened margarine

Step #2:

1 egg
3 c. miniature marshmallows

Topping:

2 ( 3 oz.) pkg. strawberry jello

4 c. raw rhubarb
2/3 c. corn syrup
1 I 4 c. marg·arine
2 tsp. vanilla

Step #3:
1 I 2 c. butter or oleo

2 c. sugar
1 c. flour

Mix together ingredients in Step #1
and pat in 9 x 13-inch pan (ungreased).
on top of dough. Sprinkle jello (from the
rhubarb.
Mix together Step #3. Sprinkle on
350° for 35 minutes. Serves 12.
Janell Forgy
ROCKY

1/4 c. flour
1/4 tsp. baking powder
1/8 tsp. salt
1/3 c. packed brown
sugar
1 egg

I

PEANUT

ROAD

in order given:
Put rhubarb
package) over
top; bake at

BARS

1 Tbsp. softened butter
1 I 2 tsp. vanilla
314-1 c. chopped walnuts
1 c. quartered marshmallows·
1 c. chocolate chips

Sift flour with baking powder and salt; add
sugar, egg, butter and vanilla. Beat smooth. Stir in
114 cup walnuts. Turn into greased 9 x 9-inch pan.
Bake at 350° for 15 minutes, until top is lightly browned·
and springs back when lightly touched. Remove from
-136-

12 oz. (2 c.) peanut

butter chips
2 c. crisp rice cereal
2 c. salted peanuts

Heat oven to 350°. In a large howl combine all
base ingredients, except marshmallows, at low speed
until crumbly. Press in bottom of ungreased 13 x 9-inch
pan. Bake at 350° for 12-18 minutes or until light
brown. Remove from oven and immediately sprinkle
with marshmallows. Return to oven 1-2 minutes or until
marshmallows just begin to puff. Cool while preparing
topping.
In a large saucepan heat corn syrup, margarine,
vanilla and chips just until chips are melted. Stir in
cereal and nuts. Immediately spoon warm topping over
marshmallows; spread to cover. Chill. Cut into bars.
Store covered. Makes 36 bars.
Margaret Wade
SWEDISH

PINEAPPLE

TORTE

1 c. white sugar
1 c. light brown sugar
2 eggs

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

1 (20 oz.) can crushed
pineapple and juice

1/2 c. chopped walnuts

Mix all of the ingredients together; bake at 350°
1282-3

-1371

I

for 45 minutes in 9 x 13-inch pan, greased und floured.
Add topping after cooled.

8 oz. Philadelphia cream

1 1/2 c. powdered sugar

cheese , (room
temperature)
1 stick butter

1 tsp. vanilla

1/2 c. chopped nuts
(on top)

Mix all together and frost cake. Refrigerate.
Lynn Feld and Doug Feld
(Principal and Math
Teacher)
TREASURE

CHEST

1/2 c. brown sugar
1/2 c. white sugar
1/2 c. butter
2 eggs
3/4 c. milk
1 c. chocolate chips
1 c. nuts

BARS

2 c. flour

1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp . vanilla
1 c. maraschino cherries,
halved

Cream first 4 items, then add rest. Bake in
greased jelly roll pan at 350° for 20 to 25 minutes.

i

Frosting:
1/4 c. butter (not oleo)
1/2 tsp. vanilla

2 c. powdered sugar
2 Tbsp. milk (more if
needed)

Brown butter or oleo; add remaining ingredients.
Spread frosting on warm bars.
Barbara Zwart
TWINKlE
8 Hostess Twinkies
1 large pkg. chocolate

chips
3 Tbsp. butter

Split Twinkies lengthwise into 3 se-;;tions; place
Twinkies in 9 x 13-inch pan. Melt in double boiler
.. , , .
chocolate chips, 3 tablespoons water and the sug&r;
allow to cool. Add egg yolks, one at a time, to choco.
late mixture; beat mixture after each addition .
Beat egg whites until stiff, then fold_ into
--------------------chocofate-- chip- · mixture. Fold in 1 cup Cool Whip.
Pour mixture on Twinkies; spread remaining Cool Whip
on top.
_

Topping:

I.

...
-

TORTE
2 Tbsp. granulated sugar
3 egg yolks
3 egg whites
1 large carton Cool Whip

-138-

BOILED

FUDGE

1 sq. unsweetened
baking chocolate
1 c. sugar

FROSTING

4 Tbsp. Crisco (heaping)

1/3 c. milk

Combine all of the above together in a saucepan.
Over medium heat stir occasionally until well blended
and melted. Bring to a medium boil and boil for 1 1/2
minutes. Take off of heat and beat until it starts to
thicken. Spread immediately because it will turn to
sugar if not done immediately.
Peggy Trayer
FUDGE
4 sq. unsweetened
chocolate
2 Tbsp. butter

FROSTING
4 c. sifted confectioners
sugar
1/2 c. milk
1 tsp. vanilla

Melt chocolate and butter over very low heat.
Combine sugar, dash of salt, milk and vanilla. Add
chocolate mixture and blend well. Let stand if necessary, until it thickens enough to spread. Spread
quickly. If frosting gets too thick, add small amount
of additional milk.
Lois Rebicek
(School Board Member)
CHOCOLATE
1/2 c. butter
1 tall can evaporated
milk
4 c. granulated sugar
1282-3

FUDGE

1/2 lb. marshmallows (this
is 32 large or 4 112 c.
miniature)
-139-

J8V

2 ::;q. unsweetened

13 oz. sweet milk chocolate

chocolate
12 oz. chocolate chips

1 Tbsp. vanilla
2 c. chopped nuts

Combine butter, milk and sugar in a large heavy
saucepan; stir over medium heat until sug·ar is dissolved.
Cover and boil for 5 minutes on low heat. Turn stove
off. Add marshmallows and stir until dissolved; add
the chocolate, one kind at a time, stirring until completely melted. Add vanilla and nuts; blend. Pour into
a greased 10 x 15-inch pan; cut when firm. Store in
refrigerator. Makes 5 pounds of fudge.
Marge Kruzan
(School Board Member)
HOT
2 sq. bitter chocolate
2 Tbsp. butter or

margarine
1 1/4 c. sugar

FUDGE
1 Tbsp. flour
1 can Carnation milk
dash of salt
1/2 tsp. vanilla (add later)

Melt marshmallows and butter; pour over popcorn
and shape into balls. Makes about 20-25 Popcorn Balls.
Darlyn Hart
HOT

2 c. brown sugar
1/2 c. dark corn syrup
1/2 tsp. baking soda
1 tsp. cream of tartar

FUDGE

SAUCE

1 (14 1/2 oz.) can
evaporated milk
2 Tbsp. butter
1 c. water
2 tsp. vanilla

1 1/2 c. granulated
sugar
1/2 c. brown sugar
3/4 c. cocoa
1/4 c. flour
1/2 tsp. salt

Combine sugars, cocoa, flour and salt in medium
saucepan; add milk, butter and water. Cook over
medium heat, stirring constantly, until boiling; cook
5 minutes. Cool. Stir in vanilla.
Betty Petersen

**

Mix and stir all but vanilla; slowly cook 1/2 hour.
Add vanilla ; cool.
Darlyn Hart
CARAMEL

2 batches popcorn. popped
salt to taste "
·

food coloring (if
desired)

EXTRA

RECIPE

CORN

salted peanuts (optional)
1 tsp. salt
5 qt. popcorn (1 c.
unpopped)

Combine sugar, butter, syrup and salt; bring to
a boil slowly and boil for 5 minutes. Remove from heat
and stir in soda and cream of tartar. Divide popcorn
into 2 flat pans. Pour immediately over popcorn. Bake
at 250° for 1 hour; stir every 15 minutes.
Note: In plastic container the Caramel Corn will
stay crisp and fresh for months, if it lasts that long.
Mary L. Saunders
POPCORN
32 large marshmallows

BALLS

1/4 lb. butter or
margarine
-140-

1282-3

-141-

I

i
I

**

**

EXTRA

RECIPES

-142-

**

•.

'

·~

,,

i

. ·.··•

•.

i

MICROWAVE
BBQ
2 (5/8 oz.) pkg. brown

BRATS
1 c. currant jelly
4 Tbsp. catsup
2 lb. good brats

gravy mix
1/2 G, water

Combine gravy mix and water in casserole; stir
in jelly and catsup. l\1icrowav'e about 5 minutes, stirring·
often.
I brown the brats on grill or in frypan to get
grease out, and partially done. Then cut in bite-size
pieces and add to sauce. Serve hot.
Freeze well.
You can use smokie links or hot dogs and then
you can do everything in microwave.
Marge Kruzan
(School Board Member)
IT ALlAN

4 lb. rump roast
1 pkg. dry onion soup
mix
1 tsp. oregano
1 I 2 tsp. garlic powder

BEEF
1 tsp. aniseed
1 green pepper, sliced thin
2 (10 3/4 oz.) cans
beef consomme

Place roast in 4-quart glass casserole. Combine
soup mix, oregano, garlic powder and aniseed.
Sprinkle half of mixture over the roast; add consomme.
Lay half of green pepper over top; cook in microwave
on full power 10 minutes. Turn roast over; sprinkle
with rest of dry ingredients. Use rest of green
pepper. Microwave 10 minutes again on high power.
Baste occasionally; cool slightly. Slice thin and return
to broth.
Marge Kruzan
(School Board Member)
MICROWAVE

MEXICAN

MEATBALLS

Meatballs:
1 lb. lean ground beef
1 slice bread, rinsed
with water
1282-3

1 egg
1/4 c. chopped parsley
1 I 4 c. minced onion
-143-

I
.l

j

1 p;nrlic clove, minced
1 tsp. salt

1/8 tsp. ground pepper
1 (4 oz.) can diced
green chilies

Sauce:
1 c. tomato puree
1/4 c. minced onion

1 I 4 tsp. chili powder

Combine first 8 ingredients 'vith half of chilies
in medium bowl; gently shape into meatballs. Arrange
in circle on round microwave dish. Cook on high 7
minutes. Drain off fat. Transfer meatballs to shallow
dish.
Combine remaining chilies with tomato puree,
onion and chili powder in large measuring cup; cover
and cook on high 5 minutes. Spoon over meatballs.
MICROWAVE
1 c. salted peanuts
1 c. granulated sugar
1/2 c. corn syrup

PEANUT

BRITTLE

1 tsp. butter
1 tsp. vanilla
1 tsp. baking soda

Combine first 3 ingredients in microwave safe
dish with cover; cook on high for 3 1 I 2 minutes. Stir;
cook an additional 3 1/2 minutes on high. Stir in butter
and vanilla; cook 3 minutes on high. Stir in baking
soda and mix well. Pour mixture onto buttered flat pan
or cookie sheet and spread. Cool in refrigerator.
\Vhen set, break in pieces.
Lois Rebicek
(School Board Member)
MICROWAVE

I

I

SHRIMP

In 2-quart microproof casserole combine green
onions, celery, green pepper, butter and garlic. Cook
covered, on high for 3 minutes or until onions are
'
transparent. Stir in remaining ingredients; cook covered on 80 (reheat) for 6 to 7 minutes or until hot. Let
stand covered for 5 minutes before serving over hot
cooked rice.
Lois Rebicek
(School Board Member)
SHRIMP

IN

GARLIC

1/2 c. butter, melted
1/2 tsp. garlic powder
2 tsp. parsley flakes

1 (12 oz.) pkg. frozen
peeled, deveined quickcooking shrimp (mediumlarge size)

Put shrimp in dish with cover; can be frozen.
Cook on high heat 3 minutes; drain and put back for
another 3 minutes. Drain again.
Have other ingredients mixed together; pour over
shrimp. Cover and microwave 3 more minutes or until
shrimp are opaque. Remove from oven. This can be
served hot or slightly cooled. Expensive, but good.
Marge Kruzan
(School Board Member)

**

EXTRA

RECIPE

CREOLE

4 green onions, thinly
1 ( 6 oz.) can tomato
sliced
paste
1/4 c. chopped celery
1 tsp. salt
1/2 c. chopped green
2 tsp. parsley flakes
pepper
1 I 4 tsp. cayenne pepper
2 Tbsp. butter
1 ( 10 oz.) pkg. frozen
1 clove garlic, minced
cooked shrimp, thawed
1 ( 16 oz.) can whole tomatoes, drained and chopped

-144-

BUTTER

1282-3

-145-

**

**

EXTRA

RECIPES

**

INDEX

OF

RECIPES
Page

APPETIZERS,
-

-~

PICKLES,

RELISHES

Crabmeat Dip ..................................... .
Delicious Dip ..... " ........
~
~
D

••••••

0

•

• ••

a

...

"

....

e

••

0

•

0

-~-~~~i~~p n~;:B~~r· ni~·:::: ~::: ~:::::::::::::::::::: :~

-.,..
I

-146-

Hot Shrimp Dip ...................... ; ............ .
Knorr Vegetable Dip .............................. .
Rye and Cucumber Dip ........................... .
Taco Dip ......................................... .
Vegetable. Dip . . . . . . . . . . . . . . . .................... .
Tex-Mex Dip ..................................... .
Bacon-Cheese Appetizer ........................... .
Beer Cheese Fondue .............................. .
Cheese Ball ....................................... .
Cheese Spread .................................... .
Olive-Cheese Balls ..................•.............
Party Cheese Ball ................................ .
Chicken Wings ................................... .
Chicken Wings ......................... , ......... .
Sweet-Sour Chicken Wings ........................ .
Rumaki ........................................... .
Corned Beef in Rye .............................. .
Hot Almond and Chipped Dried Beef .............. .
Crabmeat Snacks .......................•..........
Crab Spread ...................................... .
Shrimp Mold ...................................... .
Shrimp -Muenster Roll ............................. .
Cucumber Sandwiches ............................ .
Appetizer Meat Balls .............................. .
Cocktail Meatballs ................................. .
Skinned Mice ..................................... ·
Cheese and Spinach Puffs ........................ .
Spinach Balls ..................................... .
Pizza By-The-Yard ............................... ·
Pizza Roll-Ups .................................. · ·
Small Pizzas ............................... · · · · · · · ·
Vegetable Pizza ......................... ·. · · · ·. · · · ·
Taco Tarts ................... · · · · · ·. · · · · · · · · · · · · · ·
Dill Pickles ..................... · · · .. · · · · · · · · · · · · · ·
Refrigerator Pickles ........... · . · · · · · · · · · · · · · · · · · ·
Pickled Eggs .................... · · · · · · · · · · · · · · · · · ·

1282-3

-A-

)

1
1
J1

2
2
2
3
3

3
4
4
4
5
5
5

6
6
6
7
7

8
8

8
9
9
9

10
10
10
11
11
11

12
12
13
13
13
14

14

Page
Fresh Cucumber Relish· · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Sweet Pepper Jelly································
BEVERAGES

&

SANDWICHES

Irish Cream· · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
"Kool" Punch · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Pina Colada Punch · · · · · · · ; · · · · · · · · · · · · · · · · · · · · · · · ·
Swiss l'vlocha Mix · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Toasted Devil Hamburg·ers · · · · · · · · · · · · · · · · · · · · · · · ·
SOUP

AND

17
17
17
17
18

SALADS

Hamburger Soup · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Lentil Soup · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Rich Fish Chowder · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
French Dressing · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Hot Bacon Dressing············ · · · · · · · · · · · · · · · · · · ·
Blueberry Jello Mold · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Cherry .Coke Jello · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Cherry Salad · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
f1rozen Fruit Salad · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Fruit Salad · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Fun Fruit Salad · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Fun Salad · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Glazed Fruit Salad · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Layered Jello Salad · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Lime-Marshmallow Salad · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Mandarin Jello Mold · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Marshma' w Fruit Salad···························
My Dre& .. Salad · ; · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
l·Jutty Apricot Salad·······························
Pineapple Carrot Mold · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Pistachio Salad · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Pretzel Salad · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Quick Salad · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Raspberry Salad · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Rhubarb Salad · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Strawberry Jello · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Strawberry Salad · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Tropical Salad · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Broccoli Salad · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Copper C~:~.rrots · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·

-B-

14
15

19
19
19
20
20
20

21
21
22
22
22
22
23
23
23

24
24.
24

25
25
25
26
26
26

27
27
27
28
28
28

Page
Crunchy Pea Salad · · · · · · · · · · · · · · · · · · · · · · · · · · · .... .
Fire and Ice Tomato · · · · · · · · · · · · · · · · · · · · · · · · · · ... .
Italian Garden Relish · · · · · · · · · · · · · · · · · · · · · · · · · · .. .
Italian Salad · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ... .
·J\Jarinated Lettuce Salad · · · · · · · · · · · · · · · · ·; · · · • · • •• •·
i\larinated Sauerkraut Salad · · · · · · · · · · · · · · · · · · · · · · · ·
Mexican Mountain · · · · · · · · · · · · · · · · · · · ·· · · · · · · · · · · · · ·
Old-Fashioned Potato Salad························
Pineapple- Ham l\1old · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Shrimp Salad · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Tabooley · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Taco Salad····· · · · · · · · · · · · · · · ·,. · · · · · · · · · · · · · · · · · · ·
Tuna Haystack Salad······························
Vegetable Salad · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Whole Cranberry Sauce · · · · · · · · · · · · · · · · · · · · · · · · · · ·
BREADS,

ROLLS

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PASTRIES

Beer Bread · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Cocktail Buns · · · · · · · · · · · · · · · · · · · · · · · · · · · · • · · · · · · · ·
Colonial Bread · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Cranberry Fruit Bread · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Crescent Caramel Swirl· · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Crescent Rolls · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Date Nut Bread · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Dilly Casserole Bread · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
English Muffin Bread · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Health Bread · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Hobo Bread · · · · · · · · · · · · · · · · · · · · · · · · · · · .· · · · · · · · · · · ·
Lefse · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Lemon Bread · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Monkey Bread · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Parmesan Casserole Bread · · · · · · · · · · · · · · · · · · · · · · · ·
Sin gin 1 Hinnie · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Skillet- Baked Corn Bread · · · · · · · · · · · · · · · · · · · · · · · · ·
Sourdough Starter · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Sourdough Bread · · · · · · · · · · · · · · · · · ·· · · · · · · · · · · · · · ·
Sourdough Banana-Nut Bread · · · · · · · · · · · · · · · · · · · · ·
Swedish Rye Bread · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Zucchini Bread · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Bran Icebox Muffins · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Old- Fashioned Muffins· · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Spicy Cranberry Muffins · · · · · · · · · · · · · · · · · · · · · · ·
Apple Thins · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·

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Blueberry Surprise Coffee Cake · · · · · · · · · · · · · · · · · ·
German Apple Streudel · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Gram's Apple Slices · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Nut Cups · · · · · · · · · · · · · · · · · · · · · ·. · · · · · · · · · · · · · · · · · ·
Peach Kuchen · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Peach Streusel Coffee Cake · · · · · · · · · · · · · · · · · · · · · · ·
Sour Cream Coffee Cake· · · · · · · · · · · · · · · · · · · · · · · · · · ·
Streusel- Filled Coffee Cake·········· · · · · · · · · · · · · · ·
Apple Doughnuts····················· · · · · · · · · · · · · ·
Beignets Souffles· · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Sweet Milk Donuts· · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Kolaches · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Small Kolaches · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Night Before French Toast · · · · · · · · · · · · · · · · · · · · · · · ·
Swedish Oven Pancakes · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Swedish Pancakes · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Black Bottom Pie· · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Cranberry Custard Pie · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Impossible Pie · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Lo-Cal Chocolate Bavarian Pie · · · · · · · · · · · · · · · · · · · ·
Rhubarb Pie · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Superb Chocolate Cheese Pie · · · · · · · · · · · · · · · · · · · · · ·

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VEGETABLES
Broccoli, Cheese Casserole · · · · · · · · · · · · · · · · · · · · · · • ·
Broccoli Rice Casserole. · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Broccoli Rice Casserole· · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Broccoli Squares · · · · · · · · · · · · · · · · · · · · · · · · · · · · · • · · ·
Calico Beans · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Lima Bean Casserole · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Green Beans Amandine · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Green Beans Rhinelander · · · · · · · · · · · · · · · · · · · · · · · · ·
Glazed Carrots · · · · · ... · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Cabbage Casserole · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
French Fried Cauliflower · · · · · · · · · · · · · · · · · · · · · · · · · ·
Quick Cauliflower Au Gratin· · · · · · · · · · · · · · · · · · · · · · ·
French Fried Mushrooms · · · · · · · · · · · · · · · · · · · · · · · · · ·
Marinated Onions· · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Bonnie's German Potato Salad · · · · · · · · · · · · · · · · · · · · ·
Cheese Potatoes· · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Creamy Scalloped Potatoes· · · · · · · · · · · · · · · · · · · · · · · · ·
Oven Creamed Potatoes · · · · · · · · · · · · · · · · · · · · · · · · · · ·
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Party Potatoes .......... · · · · · · · · · · · · · · · · ......... .
Sour Cream Potatoes ............................. .
Baked Sauerkraut ................................ .
Spinach Casserole ................................ .
--zucchini Chinese Style ........................... .
Zucchini Mozzarella Casserole ..................... .
Weight Watchers Impossible Vegetable Pie ......... .
MAIN

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DISHES

Baked Chicken and Rice .......................... .
Baked Chicken and Rice .......................... .
Chicken Lasagne ................................. .
Chicken (or Turkey) Strada ..................... .
Chicken Supreme ................................. .
Mushroom-Stuffed Chicken Rolls .................. .
Rice Casserole ................................... .
Beef 'n Biscuit Casserole ......................... .
Cheese Meat Loaf ................................. .
Chili Mostaccioli .................................. .
Chinaman's Pie ................................... .
Crazy Crust Pizza ................................ .
Easy Deep-Dish Pizza ............................. .
Easy Mexicali Dinner .............................. .
Hamburger Casserole ............................. .
Honky Tonk ..................... ···· ......... · · · · · ·
Lasagna .......................................... .
Manicotti ........................ · · · ·. · · · · · · · · · · · · ·
Meatballs-Sauerkraut ..•.......................... · ·
Pizza Loaf .................................... · · · · ·
Quick Meatball Stew ............................ · · ·
Shipwreck Stew ................. · · · · . · · · · · · · · · · · · ·
Skillet Macaroni ................ · · · · · .. · · · · · · · · · · · ·
Skillet Dinner ............................... · · · · · ·
Stuffed Cabbage Rolls ....................... · · · · · ·
Stuffed Green Peppers a la Sloppy Joe .......... · ·
Swedish Meat Balls ................ · · ... · · · · · · · · · · · ·
Tater-Top Casserole ............... · ... · · · · · · · · · · · ·
Tater Tot Casserole ................... · · · · · · · · · · · ·
Beef Stew ................................... · · · · · ·
Easy Stew ................................. ········
Barbecued Tuna ....................... · · · · · · · · · · · ·
Glorified Tuna and Rice .............. · · · · · · · · · · · · ·
Fancy Egg Scramble · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·

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Omelet···· ....................................... .
Quiche Lorraine · · · · · · · · · · · · · · ·. ·. · · · · · .......... .
Cheese Strata ................................... .
Noodles with Ham · · · · · · ..... · ... · .. · ............. .
Barbecued Redskins · · · · .. · · · · ........... • ....... .
Cheese-Bacon Frittata ........................... .
Dressing Casserole .. · ........................... .
Frito Pie · · · · .................................... .
Maine Potato Scallop .. · .......................... .
Quick Mushroom Rice Casserole .................. .
Sausage Cabbage Skillet ......................... .
Shrimp Casserole ................................ .
Super Dried Beef Casserole ..................... .
l\1EATS,

POULTRY

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SEAFOOD

Company Pot Roast . · · ........................... .
Elephant Stew · · · · ·. · · · · ......................... .
Josephine's Italian Beef Roast ................... .
Pepper Steak · ·. · · ............................... .
Rouladen · · · · .................................... .
Quick Sauerbraten .............................. .
Bar-B-Que ...................................... .
Hamburger "21" ................................. .
Sloppy Joes ..................................... .
Ham in Sour Cream .............................. .
Pork Chops Creole ............................... .
Venison Steak ............................•...... ,
Baked Chicken .................................. .
Burgundy Baked Chicken ........................ .
Buttermilk Chicken . · ............................ .
Chicken Breasts in Sour Cream .................. .
Chicken Delight · ................................ .
Excellent Baked Chicken Breasts ................. .
Parmesan Chicken .. · ............................ .
Polynesian Hen .................................. .
Scandinavian Chicken ............................ .
Beer Batter for Smelt ........................... .
Trout in Cream ................................. .

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COOKIES,

CANDIES,

CAKES,

DESSERTS

Apple Cookie Cake .............................. .
Bacardi Rum Cake ............................... .
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Banana-Peanut Butter Cake ...................... .
Banana Split Cake· · · · · · · · · · · · · · · · · ............... .
Carrot Cake ...................................... .
Chip and Cherry Cake ........................... .
Coon Hunter's Cake ............................. .
Date Cake ....................................... .
Eclair Cake ...................................... .
Fudge Cake ...................................... .
Fruit Cocktail Cake .............................. .
Hummingbird Cake ................................ .
Jello Cake ....................................... .
Jewish Apple Cake ............................... ,
Lemon Supreme Cake ............................. .
Lonna's Chocolate Cake ........................... .
Mayonnaise Cake ................................. .
Mil's West Haven Cake ........................... .
Mississippi Mudd Cake ........................... .
Nana's $100 Fudge Cake .......................... .
Pineapple Upside- Down Cake ..................... .
Rhubarb Cake .................................... .
Rhubarb Cake .................................... .
Texas Cake ....................•..................
Waldorf-Astoria Cake ............................ .
Waldorf Astoria Red Cake ........................ .
Cheesecake ........•..............................
Cheese Cake ..................................... .
Cream Cheese Cake ............................... .
Polish Cheese Cake ............................... .
Almond Crescent Cookies ......................... .
Amish Cookies .......................... , ........ .
Amish Sugar Cookies ............................. .
Chocolate Chip Cookies ...........................•
Crackerjack Cookies ............................. .
Czechoslovakian Christmas Cookies ............... .
Date-Nut Cookies ................................ .
Easy Chocolate Chip Cookies .................... .
Easy Does It Cookies ............................ .
lVIonster Cookies ................................. .
Oatmeal Crispies ................................. .
Oatmeal Health Cookies ........................... .
Peanut Butter Cookies ........................... .
Peanut Cookies .............................. · · · · ·
Snowball Meltaways ............................. · ·

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Snow Kisses ... · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Sugar Cookies .. ···································
Apple Crisp ... · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Apple Crisp ..• · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Apple Crisp ... · · · .... · · · . · · · . · · · · · · · · · · · · · · · · · · · · ·
Bavarian Apple Torte · · · .•... · · · · · · · · · · · · · · · · · · · · ·
Banana Pudding ................... · . · .. · · · · · · · · · · ·
Brownies ....... · ..... · · ..... · · · · · · · · · · · · · · · · · · · · · ·
Marbled Cheesecake Brownies . · · . · · · · · · · · · · · · · · · · ·
Yummy Brownies ............. · .. · · · · · · · · · · · · · · · · · ·
Butterscotch Cheesecake Bars ... •·•············· · ·
California Dream Bars ........... · · · · · · · · · · · · · · · · · ·
Caramel Walnut Bars .. · · .. · · · · · · · · · · · · · · · · · · · · · · · ·
Cherry Bars ... · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Chocodiles ........... · · · .. · · · · · · · · · · · · · · · · · · · · · · · ·
Chocolate Dessert .... · · · · · · · · · · · · · • · · · · · · · · · • · · · · ·
Chocolate Goober Bars ....... · · • · · · · · · · · • · · · · · · · · ·
Chocolate-Peppermint Dessert • · · · · · · · · • · · · · · · · · • · ·
Coconut Slice · · · • · • · · · · · · · · • · · · • · · · • · · · · • · · · · · · · · ·
Cranberry Sherbet· ·. · · · · · · • · · · · · • · · • · • · • · · · · · · · · ·
Crunchy Yummy Raisin Treats · • · · · · · · · · · · · · · · · · · ·
Flummery ...... · · .. · · · · · • · • • · · · · · · • · · · · · · · · • · · · · · ·
Golden Apple Rhubarb Crunch · · · · · · · · · · · · · · · · · · · ·
"Healthy Wealthy Snack" .. · · · · · • · · · · · · · · · · · · · · · · · ·
Ice Cream Bars •............. · · · · · · · · · · · · · · · · · · · · ·
Milk Chocolate Chewy Bars •.. · · · · · · • · · · · · · · · · · · · · ·
Peanut Pudding Torte .•...... · · · · · · · · · · · · · · · · · · · · ·
Pink Frozen Dessert . · • · ... · · · · · · · · · · · · · · · · · · · · · · ·
Pistachio Dessert· · · · · · • · · · · · · · · · · · · · · • · · · · · · · · · · · ·
Po Po's Cherry Deluxe · · · · · · · · · · · · · · · · • · · · · · · · · · · ·
Pretzel Dessert.·· · • · · • · · · • · · · · · · · · · · · · · · · · · • · · · · · ·
Quickie Dessert .•.... · · · . · · · · · · · · · · · • · · · · · · · · · · · · ·
Rhubarb Delight.••... · ·. · .. · · · · · · · · · · · · · · · · · · • · · · ·
Rhubarb Kuchen · · .. · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Rhubarb Quickie .. · ·. · · . · · · · · · · · · · · · · · · · · · · · · · · · · ·
Rhubarb Torte · ..... · · · . · · · · · · · · · · · · · · · · · · · · · · · · ·
Rocky Road Bars •... · · .. · · • · · · · · · · · · • · · · · · · · · • · · ·
Salted Peanut Chews . · ·. · · · · · · · · · · · · · · · · · · · · · · · · · ·
Swedish Pineapple Torte •. · · · · · · · · · · · · · · · · · · · · · · · ·
Treasure Chest Bars · · · · · · · · · · · · • · · · · · · · · · · · · · · · ·
Twinkie Torte · · · . · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Boiled Fudge Frosting· · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Fudge Frosting · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Chocolate Fudge • · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
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Hot Fudge ....................................... .
Caramel Corn .................................... .
Popcorn Balls .................................... .
Hotfudge Sauce ................................ .

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MICROWAVE
BBQ Brats ....................................... .
Italian Beef ....................... .
!Vlicrowave Mexican Meatballs ........ : : ~:::::::::::
Microwave Peanut Brittle ........................ .
Microwave Shrimp Creole ........................ .
Shrimp in Garlic Butter ......................... .

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RIVERVIEW RECiPES
Riverview School Auxiliary
P.O. Box 784
Silver Lake, WI 53170
Please send me _ _ _ copies of RIVERVIEW

RECIPES

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C i t y - - - - - - - S t a t e - - - - - - Zip _ _ _ __

RIVERVIEW RECIPES
Riverview School Auxiliary
P.O. Box 784
Silver Lake, WI 53170
Please send me

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1282-3

Collecting Favorite Recipes
A Fun Way To Raise Money
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-·- -...

APPETIZER - A small serving of food served before or as the
_first cour.se of a meal.
ASPIC - A transparent jelly, usually meat, which has been
boiled down to become firm when cold.
BATTER - A mixture of flour or liquid that can be beaten or
stirred.
BISQUE - A rich thick cream soup made from fish.
BLANCH - To place fruits or nuts in boiling water to remove
skins, also to dip vegetables in boiling water in preparation for
_
freezing, canning or drying.
BOUILLABAISE - A chowder made from several varieties of
fish and wine.
BOUILLON - Clear soup made from lean beef.
BRAISE - To brown meat or vegetables in hot fat, then to cook
slowly in small amount of liquid.
CARAMEL -Burnt sugar syrup used for coloring and flavoring.
Also a chewy candy.
CHICORY -A plant root that is cut into slices, dried and roasted
into coffee. The plant leaves are used for salad and sometimes
called curly endive.
CIDER - The juice from pressed apples used as a beverage or to
make vinegar.
CLARIFY - To make a liquid clear by adding beaten egg white
and egg shells. The egg coagulates in hot liquid and cloudiness
adheres to it. The liquid is then strained.
COBBLER - A fruit pie with a rich biscuit dough made in a
deep-dish.
COCKTAIL - An appetizer served before or as the first course of
a meal. An alcoholic beverage served before the dinner or cut
shellfish with tart sauce served at the start of a meal.
CRACKLINGS- Crisp particles left after fat has been fried out.
CROQUETTES- Chopped meat held together by eggs, shaped
and dipped into crumbs then fried.
DOUGH- A mixture of flour, liquid that is stiff enough to be
kneaded.
DRIPPINGS- Liquids resulting from meat being cooked.
ENTREE- A dish served between the chief courses, before the
roast.
FONDUE - A dish made of cheese, eggs, etc.
Helpful Cooking Hints

)

·-

/

FRITTERS - Vegetables or fish covered with butter then fried in
deep fat.
FROSTING - A sugar that has been cooked and used to cover
cakes, and other foods.
GIBLETS- The liver, gizzard or heart of poultry.
HORS d.' OEUVRES - Tart, salty or crisp foods served as
appetizers.
INFUSION - Liquid taken from tea, herbs or coffee.
JULIENNE - Food cut into very thin strips. ·
MACEDOINE - A mixture of fruits or vegetables.
MARINATE- To let foods stand in an acid mixture of oil and
vinegar, then flavored with spices and herbs.
MINCE - To cut foods in very fine pieces.
FOOD PROCESSES
BAKE - To cook by dry heat, usually in an oven.
BARBECUE - To roast or broil whole, as a hog, fowl, etc.
Usually done on a revolving frame over coals or upright in front of
coals. To cook thin slices of meat 'in a highly seasoned vinegar
sauce.
BOIL - To cook in liquid, usually water, in which large bubbles
rise rapidly and continually so that all the liquid is agitated.
BOILING POINT - The temperature reached when a mixture
maintains a full bubbling motion on its surface.
BREW - To cook in hot liquid until flavor is extracted.
BROIL - To cook by exposing the food directly to the heat.
BRAISE - To cook meat by searing in fat, then simmering in a
covered dish in small amount of moisture.
CANDY - To conserve or preserve by boiling with sugar. To
incrust or coat with sugar.
COAT SPOON - When .a mixture forms a thin even film on the
spoon.
CODDLE - To cook slowly and gently in a liquid just below the
boiling point.
CREAM- To work foods until soft and fluffy. Usually applied to
shortening and sugar.
CUBE - To cut in even sliced pieces.
CUT - To divide foods with a knife or scissors.
DICE - To cut into small cubes.
DISSOLVE -To pass into solution.
FOLD - To combine, using a motion beginning vertically down
through the mixture, continuing across the bottom of the bowl
and
with an
and over motion.

Your Daily Nutrients
FOOD

Meat or fish
Milk
Eggs

Vegetables

Fruits
Breads and
Cereals
Butter or
vitamin fortified

AVERAGE
ADULT

AVE-RAGE-· ----·
CHILD

1 or more servings
of wide veriety.
Liver once a waek.

Same as Adult.

-

1 pint.

1 quart

1 egg. Dried peas
or beans may be
substituted
3 times a week.

Same as Adult

11eafy green or yellow
and 1 other
(serve one raw).
1 potato.

Same as Adult

% c. citrus or
1 c. tomato juice
plus other fruits
(raw, cookedoq:anned).

% c. citrus or 1% c.
tomato juice
plus other fruits.

3 servings
whole grain or
"enriched" bread
or cereal.

Same as Adult

2-3 tablespoons

2 tablespoons

A VITAMIN PRIMER
Vitamin

Best Sources

Use InBody

I--·
For normal vision

Leafy greens, yellow
vegetables and fruita,
eggs, liver and milk.

For good appetite,
good digestion
and steady nerves.

"Enriched" and whole grain
bread and cereal. Dried peas
and beans, peanuts,
pork and liver.

fAscorbic acid)

For healthy teeth,
gums, bones and
blood vesaels.

Citrus fruita, tomato juice,
leafy greens
and potato.

G (RiboOavin)

For healthy
skin and eyes.

A

Bl
IThiamin)

c

IL.Iaful f'..nokina.Hint.a

}!h

Liver and kidney.
Lean beef,
leafy green, milk.

LEAVES, WEEDS & OTHER GOOD THINGS
Use This
Herh-

Oregano

Sage

pungent root
Aromatic
with warm
flavor-sold odor, pot en
flavor
fresh, dried
or ground

Strong
aromatic
odor,
bitter taste,
whole or
ground

Plea sam
aromatic
odor and
warm, bitter
taste, Used
fresh & dried

Stuffing for
all meats
Ragouts,
Stew
Beef, Veal
Pork Roasts
Lamb
Sausage

Pork, Veal
and Lamb
dishes
Meat loaf
Stews
Chili

Stuffing for
meat dishes
Veal and
Pork dishes
Pork roast
Sausage
Hamburgers

Aromatic,

When
You

Fix:l

~"'
~'lJ~ ~'lJ..
'lJ~

!l:l

e;'tl>"'

Pot roast
Pork,
Veal
Beef
Casseroles

~....<...
~0

~0~~
~
-. .
'lJq;;

'

~'lJ"'

~

~

'lJ"'

~""

'lJ{,..,);

~lli

q;'>

.;}}

,.,q;

~'

'

~~'10 ,.,~o
(J~Ili

~,..,'!,

~0

'!>.,......

»'!,

R~ .
~.#'<l,~
":"'
1i>

~..,~

J>>l>

-~
'ti

'!,...

~,.<()."'

,

...

.,.,~,.,

Chicken and Roast duck
fish dishes Fish
chowder
Stuffetl fish
Fish chowder

Scalloped
Pickles
potatoes and
Preserves tomatoes
Chutney
Dressing for
Vegetable
broccoli
combos
cabbage
spinach

~b

"'"tt

~

Marjoram

Ginger

•>l,...

~ ..
\!..

.._:;,

~
So11ps
Ch1vken
broth
Gravil'S
fruit sa laJ
\Vlllppl'd
nt·ant
C:tkt•S
Sntl ~ \')t.lkl\~s

a11d ~·n~p
'tl:t ps
PH· l f\1!.'11
.111d

t!ltuw

Egg salad
Eg& tlisht•s
Cheese
dishes

Spaghetti
sauce

Aromatic
leaves,
··wirhhor
pungent
flavor

---~·--

Beef and
Veal dishes

Fish and
Chicken
dishes
Chicken
cacciatore
Lobster

Poultry

Potatoes
Tomatoes
Beets
Spinach
Pickles

Hash brown Vegetable
loaves
potatoes
Dried beam Beans
Lentils
Tomatoes

Sprinkle
on top of
d ishc·s
'"ith
dteescs

Eggs
Fresh cheese Benedkt
Cheese
Egg and
·combo
Cheese
dishes
dishes

Spaghetti
w tth tllt';l!
s.lll<'l'
PI; /il

Soups
SalaJ
Jrcssinll,
Grn'tl
VC)l.t'tahks
sa lads

Tarragon

Vt·~elabk

and f'1sh
salads

~-

l)~~~--

Helpful Cooking Hints

I
'

•
Salads

-

T.mar s;wc·,·
Swt•et -s,,ur
s~~ul·t.'

F1sh Sa uc'<'>
Gt<'l'n sdlJJs
Aspl<S

~
'

'

MEATS, POULTRY, AND SEAFOOD

,.

RETAIL AND WHOLESALE BEEF CHART

Meats are a substantial part of all homemakers shopping bill
Every meal should be planned very carefully and the best·possible
cut of meat for your money should be selected. The following
chart should help you in not only selecting the best cut of meat,
recommended by the U.S.Department of Agriculture cutting
chart, but also the proper amount of meat to serve.

HOW MUCH TO BUY
WEIGHT
OR MEASURE

MEAT

~

lir;l
~

'Xl

>~

~

=

00
....

""'

Round Steak
Porterhouse Steak
Sirloin Steak
Chuck Roast
Rib Roast (bone in)
Short Ribs
Stew Meat
Hamburger
Chicken
Fryers
Broilers
Roasters
Turkey

2 1/z to 3 ':12 pounds
1 to 2 ':lz pounds
2 % to 7 pounds
8 pounds

Steaks
Fillets
Whole Fish

Lobster (tails)
=
Lobster (cooked meat)
.... Clams
(shucked)
00

~

:j
~

=
00

~

<

~

Shrimp (cooked)
Oysters ( shucked)
Oysters (cooked)
Scallops
Cutlet
Chops
Roast

1 pound
1 pound
2 pounds
2 pounds
4 pounds
1 pound
1 pound
1 pound

• __ .,....

h ...........

~~

NO. OF
SERVINGS
3to4
2
4

4 to 6
8
1 to two
4 to 5
4
3 to 5
2 to 3
4 to 10
16

3
4
1

1 pound
1 pound
1 pint
1 pound
1 pint
1 pound
1 pound

2
2
3
5to6
3

Helpful Cookinlf Hints

~(#j)
0.-_,., . . .

.... ll {t.bf, a..;~
............ ,........

HIMISMolt
-totill•,..,.,.!l•lll•hiM-

1 pound
1 pound
1 pound

1 pound
3 chops per pound
2 pounds

Retail Cuts

£n9lith Cwl

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

~

Borwahtn NHL

-----

6
6

3

3to4
6

H.:=: : :~e~ : : : =:~ ~: ~:=: : : :~ ~ :li H: : : : :el: : pfu:IDilC: : o =kin:~ .

Clg::::H::=m:::::llltscx:::::::::::IDI::::::::::::II:.Z::::=:al

)

J

Table For Cooking Vegetables
VEGETABLE
-····--·

-

Asparagus
Beans,
green or wax
-

/

Navy Beans,
dried
Beets

Broccoli

Brussels
Sprouts
Cabbage,
green

·-·

Carrots

Cauliflower

WAYS TO
PREPARE

COOKING

Wash; gently scrub
with vegetable
brush. Break the
stalks. They will
snap where tender
part starts.

Cook coverd in small
amount of boiling
salted water.
Cutup
Whole spears

Wash; remove ends
and strings. Cut in 1inch pieces, leave
whole,
or
slit
lengthwise.

Cook covered in
small amount of
boiling sahed water.

TIME

8-10mins.
10-15mins.

20-30mins.

Rinse. Soak over-

night in 3 times as
much water as
beans; OR bring to
boil, simmer several
minutes and let
stand 1 hour or
more.
Cut off all but 1 inch
of stems and root;
wash and scrub
thoroughly. Do not
pare.
Remove tough part
of stalks and outer
leaves. Split rest of
stalk almost to
flowerets; OR Cut in
1-inch pieces;
separate stalks from
flowerets.
Wash thoroughly;
cut off wilted leaves.
If . large Brussels
sprouts, cut in half
lengthwise.
Wash;
remove
wilted outer leaves.
Cut in 6 to 8 wedges;
OR shred.

•
••
••

Cook covere'd in
boiling salted water.
Peel when done.
Tie stalks in bundles
using fofded strips of
foil. Cover, cook
standing
up
in
boiling, salted water.
Cook pieces covered
in boiling salted
water to cover 5 to 8
mins.; add flowerets.
Cook covered in
small amount of
boiling waited water.

VEGETABLE

Corn

35-60mins.

15-20mins.

.

6-Smins •

Dip in beaten egg,
then in fine dry
bread crumbs.
Brown slowly on
both sides in hot fat.
Season.

Approx.
4mins.

Wash; cut off tips of
stems. Leave whole
or slice.

Add to melted butter
in skillet; sprinkle
with flour and mix.
Cover and cook
slowly, turning occasionally.

8·10mins.

Wash pods; cut off
stems. Slice or leave
whole.

Cook covered in
small amount of
boiling salted water.

8-16mins.

ears.

Eggplant

Mushrooms

Okra
Parsnips

-·

Wash. If skin is
tough. pare. Cut in
%-inch slices •

Wash thoroughly;
pare or scrape. Slice
or
lengthwise
crosswise.

Cook covered in
small amount of
boiling salted water.

15-20mins.

Shell and wash.

Cook covered in
small amount of
boiling sahed wetar.

8-16mins.

Cut off roots and
wash several times
in lukewarm water,
lifting out of water
as you wash.

Cook
covered
without adding
water. Reduce heat
when steam forma.
Turn often while
cooking.

3-Smins.

Wash; do not pare.
Slice thin.

Season and cook
covered in butter in
skillet for 5 mins.
Uncover and cook
till tender. turning
slices.

10mina.
Total

----

Spinach

Cook covered in
small amount of
boiling salted water.

10-12 mins.
Wedges

Wash, scrape or
pare. Slice, cut up in
quarters or strips, or
leave whole.

Cook covered in
small amount of
boiling salted water
or in consomme.

20-25mins.
Whole

Zucchini

Remove leaves and
some of the woody
stel]"'. Leave •whole
or separate into
flowerets.

Cook covered in
small amount of
boiling salted water.

20-25mins.
Whole
15-20mins.
Flowerets

Tomatoes

Helpful Cooking Hhits

Cook covered in
small amount of
boiling salted water;
OR cook uncovered
in enough boiling
salted water to cover

.

Peas, Green
10-15mins•

'l'J:ME ...
10-16mins.

---------· --------·--·-10-15min.
Total

COOKING
Cook covered in
small amount of
boiling salted water
or in consomme.

flemove husks and
silks from fresh corn.
Rinse and cook
whole.

·'·.··

1% hours

WAYS TO
PREPARE
Scrub thoroughly.
Cut off leaves and
trim roots. Slice into
desired lengths.

Celery

••••

,.

Cover and simmer in
water used for
soaking. Add salt.

Table For Cooking Vegetables

. ---

ripened
Wash
tomat01111.

1lowly,
Cook
cowrad without addina water.

Helpful CooldDI Hiata

10-16mina.

Calorie Counter

Calorie ·Counter

CANDIES, SNACKS AND NUTS

Calories
Almonds (saltedl ......•.....•...•..•• 12 to 15 ....•.......••.......•....• 93
Cashews •.••••.....•.........•.....• 6 to 8 .•.....•.....•..•......•..... 88
Chocolate Bar (nut) ................... 2 ounce bar ....................... 340
Coconut (shredded) •.....••.......•.• 1 cup,· ...••.....••.....•.••...... 344
English Toffee ....•.•.....•.........• 1 piece ...•.......••....••......•.. 25
Fudge ......•...........•..........• 1 ounce ........••.......•......•. 115
Mints •.....•.....•.......•.•....•.•. 5 very small .•............•......... 50
Peanuts (salted). ..•..•...........•... 1 ounce .•..•....•......•..•...•.• 190
Peanuts (roasted) •.......•......••... 1 cup ...••........•....•.•....••. 800
Pecans ..••••...•........•......•.•. 6•.•.....•.....•..•............•• 104
Popcorn (plain) ...•.....•.........•.. 1 cup .....••....•.....•.•.......•. 54
Potato Chips ........................ 10 medium chips ..........•....... 115
Pretzels ..•.•......................•. 10 small sticks ..•.....•.......•.... 35
Walnuts ..••...•..•.....•........•.. 8 to 10 ...•.......•....•.•....•.•. 100

/

DAIRY PRODUCTS

American Cheese .................... 1 cube 11/8 inch ................. 100
Butter or Oleomargarine •......•.•.•... 11eve(Tbsp..........•......•.•.. 100
Cheese (blue, cheddar, cream, Swiss) .. ·1 ounce ...•.......•.....•........ 105
Cottage Cheese (uncreamed) ......... ·1 ounce-........................... 25
Cream, light .•••.................... ·1 Tbsp ......•....•..............•. 30
Cream, whipped .....•.............. ·1 Tbsp ...•.......••............... 25
Egg White ...•.•.....••....•.•...... ·1 ..•.••...........•......••....... 15
Egg Yolk •...•.......•..... ~ ........ ·1 ...•.....•.......•.......•....•.. 61
Eggs (boiled or poached) ..............2................................ 160
Eggs (scrambled) ....•........•...... ·2 .•..•.................•...•..... 220
Egg(fried) .•.......•.•••....•.....•. ·1 medium ..•......•.•..•......... 110
Yogurt (flavored) ....•......•.•...... ·4 ounces ........................•. 60
DESSERTS

Cakes:
Angel Food Cake .•........•......• ·2" piece ..•....•••....•.........• 110
Cheese Cake ... : ••............... ·2" piece ••.•...•..•......•....•.. 200
ChC?colate Cake, Iced ............•. ·2" piece ••.....••................ 445
FruitCake •.....•••.....•......•.• ·2" piece •.......•....•..........• 115
Pound Cake ...........•......•.... 1 ounce piece ..................•.. 140
Sponge Cak'! ..•.•....•..... ; ..... ·2" piece ........•.............•.• 120
Shortcake with fruit ...•.......•.... 1 ave. slice .....•................. 300
Cupcake, iced •.....•..........•... 1.....................•.....•.... 185
Cupcake, plain •.•....••....•...... ·1 .............................•.. 145
Pudding:
Bread Pudding .•....••.......•..... 'h cup ......................•.•.. 150
Flavored Puddings ....••....•....... 'h cup ......•.................... 140
BEVERAGES AND JUICES

Beer••.....•.....•.................. 1 bottle, 12 oz ..................•.• 186
Chocolate Malted .................... B ounces ......................... 450
Cocoa (all milkl .....•....•......•.... 8 ounces ..............•......•... 236
Cocoa (milk & water) ................ 8 ounces ......................... 140
Coffee (black/unaw.) .....•••....••.•.•....••......•...............•..... 0

I

Helpful Cookin1 Hinta.

Calories

BREADS AND FLOUR FOODS

- - Baking Powder Biscuits .............. 1 large or 2 sm .......... ..·:. --~~~.- .. 129Bran Muffin ...........••........... 1 medium •...........••.......... 106
Com Bread •....•.......•......•.... 1 small square ...............•.... 130
Dumplings ..........•.......•...... 1.. : •.....•..........•............ 70
Enriched White Bread ................ 1 slice ............................ 60
French Bread ..•.•.................• 1 small slice ............•.......... 54
French Toast ...•................... 1 slice .........•.•............... 135
Macaroni and Cheese ........•....... 1 cup ............................ 475
Melba Toast ....•................... 1 slice ....•....•••...........•.... 25
Noodles c.aok.ed .............. 1 cup .....................•...... 200
Pancakes (wheat) ............••..... 1, 4-inch .•......•................. 60
Raisin Bread ..•......••....•........ 1 slice ....•....................... 80
Rye Bread ...................••....• 1 slice ........................•... 71
Saltines •••....•......•......••..... 1.•••.....•....................... 17
Soda Crackers ••.....•........•...•. 1..•....................... • • · • · · · 23
Waffles ..•...••.•..•..•.........••. 1..•............................. 216
Whole Wheat Bread ........••....... 1 slice ....•....................... 55
BREAKFAST CEREALS

Corn Flakes . • . . . . . . . . • . . . • . . . . . . . • •
Cream of Wheat ............••....••
Oatmeal . . • . . . . . . • . . . . . . • . . . . . . . . . •
Rice Flakes . . . . • . . . • • . . . . . . . . . . . • • . .
Shredded Wheat ............•.......
Sugar Krisps. • • • . . . . • • . . . . • • • . . . . . • •

1 cup .....•....•..•..........••... 96
1 cup ............................ 120
1 cup .....•....•.•....•.......•.. 148
1 cup ...•.....................•.. 105
1 biscuit ......................... 100
'l4 cup ................... · · • • · • · · 110

Pies:
.
331
Apple ...•••..••...••......•.•... 1 P!ece..........•••...•.......... 290
Blueberry ••...••............. · · · · 1 P!ece. · · · · · · · · · · · · · · · · · · · · · · · · · · 355
Cherry ..••••.......•.•........... 1 piece ....•.....................• 280
Custard ..••...•..............•... 1 piece ....••.... ; •..... · · · · · · · · · ·
Lemon Meringue .•......•.•....... 1 P!ece .. · · · • · · · · • · ·· · · · · • · · · · · • · · · ~
Peach ...••...........•.. · · · · · · · · 1 P!ece. · · · · · · · · · · · · · · · • · · · · · · · · · · 265
Pumpkin .•••..•............ · · · • · · 1 P!ece. · · · · · · · · · · · · · · · · • · · · · · · · · · 265
Rhubarb .•...................•... 1 p1ece ..........•.. · · · · · · · · · · · • · ·
Ice Cream:
200
Chocolate Ice Cream ...•....... · · · · 'h cup· · · • · · • · · · · · · · · · · · · · · · · · · · · 150
Vanilla Ice Cream ......••.......... Y2 cup.··························
Miscellaneous:
250
Chocolate Eclair, custard .....•..... 1 sm.all. · · : · · · · · · · · · · · · · · · · · · · · · · · 120
Cookies, assorted •....•••......... 1, 3-lnch d1a •....•.... · · · • · : : : : : : : 296
Cream Puff •....•......... · · · · · · · · 1. · • • · · · · • · · · · · · · · · · · • · · · ·
78
Jello, all flavors • • • . . . • . • . . . • . • . . . . Y2 cup . · · · · · · · · · • · · · · · • · · · · · · · · · · ·
FISH AND FOWL:

Bass ••....•••.........•.....•.•... 4 ounces ....•...•.• · · · · · · · · · · · · · · ~gg
Brook Trout ............•.....•..... 4 ounces. . . . • . . . . • • . . • . . . . . . . . . . . 85
Crabmeat (canned) •.•............... 3 ounces· · · · · · · · · · · · · ·; · · · · · · · · · · ioo
Fish Sticks ......................... 5 sticks or4 oz ..... • · · .... · .. · .... 158
Haddock (baked) ........•........... 1 fillet ....• · · · · · • · • · · · · · · · · · · · · · · 207
Haddock (broiled) .•................. 4 ounces steak··· · · • · · · · · · · · · · · · · ·

Helpful Cookin1 Hints

(,OD

Calorie Counter
Calories

FRUITS

Apple (raw) ........................ 1 small ............................ 70
Banana ............................. 1 medium ......................... 85
Blueberries (frozen/unsweetened . . . . . . . . . . . . . . . . . . . . . Y:z cup ............................ 45
Cantaloupe Melon .................... !l:z melon large ..................... 60
Cherries, fresh/whole ................. !l:z cup ............................ 40
Cranberries (sauce) ................... 1 cup ............................. 54
Grapes ............................. 1 cup ............................. 65
Dates ............................... 3 or 4 ............................. 95
Grapefruit (unsw.) .................... !l:z •••••••.•••••••.••••••..•....••• 55
Orange . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 medium ......................... 70
Peach (fresh) ........................ 1................................. 35
Plums .............................. 2 ................................. 50
Tangerine (fresh) ..................... 1................................. 40
Watermelon ......................... 1" slice ........................... 60

MEATS
Bacon (crisp) ........................ 2 slices ........................... 95
Frankfurter .......................... 1................................ 155
Hamburger (ave. fat/ broiled) ........... 3 ounces ......................... 245
Hamburger (lean/broiled). ............. 3 ounces ......................... 185
Ham (boiled/lean) .................... 3 ounces ......................... 200
Ham (baked) ........................ 1 slice .......................... .
Lamb Leg Roast ...................... 3 ounces ........................ .
Lamb Chop (rib) ...................... 3 ounces ........................ .
Liver (fried) .......................... 3 !l:z ounces ...................... .
Meat Loaf. . . . . . . . . . . . . . . . . . . . . . . . . . . 1 slice .......................... .
Pork Chop (med.) .................... 3 ounces ......................... 340
Pork Roast .......................... 3 ounces ......................... 310
Pork Sausage ........................ 3 ounces ......................... 405
Roasts I Beef)
Loin Roast ........................ 3 !l:z ounces ....................... 340
Pot Roast (round) .................. 3% ounces ....................... 200
Rib Roast ......................... 3Y, ounces ....................... 260
Rump Roast ....................... 3 y, ounces. . . . . . . . .
. ..... 340
Spareribs ........................... 1 piece, 3 ribs ..................... 123
Swiss Steak ......................... 3 y, ounces. . . . . . . .
. ........ 30C
Veal Chop (med.) ..................... 3 ounces ......................... 18!:
Veal Roast .......................... 3 ounces ......................... 23C

Quantity Cooking
food

25 Servings

Meat, Poultry or Fish
Beef and veal (roasted) . . . . . . 10 lbs. . . . . . . . . . . . . 40 lbs.
Fish, large whole ............. 13 lbs ............. 50 lbs.
Fish, fillets or steaks ......... 7 Y2 lbs ............. 30 lbs.
Ham (roasted) ............... 10 lbs ............. 30 lbs.
Hamburger ................. 9 lbs ............. 35 lbs.
Meat Loaf ................... 5 lbs .............. 18 lbs.
Pork Rib Roast .............. 10 lbs. . . . . . . . . . . . . . 36 lbs.
Pork Chops and Veal Cutlets ... 9 lbs. . ............. 30 lbs.
Turkey or Chicken (roasted) ... 16 lbs ............... 50 to 75 lbs.

Sandwiches
Bread . . . . . . . . . . . . . . . . . . . . 50 slices . . . . . . . . . . . . . 200 slices
Butter . . . . . . . . . . . . . . . . . . . . . Y2 lb ................ 1 '12 lbs.
Mayonnaise ............... 1 cup ............... 4 to 6 cups
Mixed Filling . . . . . . . . . . . . . . 1 Y2 qts. . . . . . . . . . .... 5 to 6 qts.
(meat, eggs, fisbl
Lettuce . . . . . . . . . . . . . . . . . . . . 1 '12 heads . . . . . ..... 5 to 6 heads

Salads, Casseroles
Potato Salad . . . . . . . . . . . . . 4 'I• qts. . ............ 4V2gals.
Scalloped Potatoes ........... 4 1/z qts .............. 17 qts.
Spaghetti . . . . . .
. ......... 1 1/4 gals .............. 5 gal.
Baked Beans . . . . . . . . . . . . . . . % gals. . ............. 2 1h gals.
Jello Salad ................. 2 qts. . ............. 2'12 gals.
Lettuce (large heads) . . . . . . . . 4 heads . . . . . . . . .
12 heads

Vegetables
SALADS AND DRESSINGS
Apple and Carrot (no dressing) ........
Chef Salad/reg. oil ..................
Chef Salad/mayonnnaise .............
· ·
Chef Salad/ French, Roquefort
Cole Slaw (no dressing) ..............
Fruit Gelatin ........................
Potato Salad (no dress.) . . . . .
...
Waldorf I no dressing) ................
Boiled Dressing.....
. ........
..
French Dressing. . . . . . . . . . . .
Mayonnaise . . . . . . . .
. .........

Y, cup ... .
1 Tbsp ... .
1 Tbsp ... .
1 Tbsp.
Y, cup ... .
1 square ..
Y, cup ... .
Y, cup .... .
1 Tbsp .. .
1 Tbsp .. .
1 Tbsp ... .

Helpful Cooking Hints

. ........ 100
160
. .. 125
105
102
139
184
140

28
60
110

Beets (fresh) .................. 5 lbs ............. 20 lbs.
Beets (canned) . . . . . . . . . . . . . . . 1 No. 10 .......... 4 No. 10
Cabbage ~shredded) . . . . . . . . . . . 5 lbs ............. 20 lbs.
Carrots (cooked)
. . . . . . . . . . . . 6 lbs ............. 24 lbs.
Corn (canned) ................ 3 No. 2 . . . . . . . . . . 2 No. 10
Corn (frozen)
........ 3 40-oz. pkgs ...... 10 40-oz pkgs
Peas (fresh)
. . . . . . . . . . . . . 18 lbs. . ......... 70 lbs.
3 40·oz. pkgs. . . . 10 40-oz. pkgs
Peas (frozen)
Sweet Potatoes (canned).
1 No. 10 ......... 4 No. 10
Sweet Potatoes (fresh)
. 7 lbs. .
. ..... 24 lb'::llsm:::==::ld!l
Helpful Cooking Hints

1

FOOD QUANTITIES FOR ONE WEEK
Kinds of Foods

II

••
••

Citrus fruits, tomatoes
Dark-green vegetables
Dry beans, peas and nuts
Eggs
Fats, oils
Grain products Cereal, flour, whole grain
Meat, fish and poultry
Milk, and milk equivalents
Vegetables and fruits
Potatoes
Sugars and sweets

Women

Men

2Y2 pounds

2Y2 - 3 pounds

:%pound
2 ounces
6 eggs
Y2 pound

% pound
2 · 4 ounces
7 eggs
%- 1 pound

2 2Y2 pounds

3-4 pounds

4 4Y2 pounds
3Y2 quarts
4-6 pounds
l-lY2 pounds
1l2-1 pound

5-5Y2 pounds
3112 quarts
5-7 pounds
2- 3 pounds
1 - 1Y2 pounds

Favorite Recipes
Page No.

RedpeName

SUBSTITUTIONS FOR INGREDIENTS
1 tablespoon cornstarch (for thickening) .... 2 tablespoons flour
1 cup sifted cake flour .... 1 cup minus 2 tablespoons sifted
all-purpose flour.
1 cup sour milk .... 1 . cup sweet milk into which 1 tablespoon
vinegar or lemon juice has been stirred.
1 square chocolate (1 o11nce) .... 3 or 4 tablespoons cocoa plus 1 I 2
tablespoon fat.
. 1 cup sifted all-purpose flour .... 1 cup plus 2 tablespoons sifted
cake flour.
1 cup sweet milk .... 1 cup sour milk or buttermilk plus 1 I 2
teaspoon baking soda.
1 cup cream, sour, thin .... 3 tablespoons butter and 3/ 4 cup milk
in sour milk recipe.
1 whole egg .... 2 egg yolks for custards.
1 cup molasses .... 1 cup honey.
1 package active dry Y.east . .. . 1 cake compressed yeast.
1 tablespoon instant minced onion, dehydrated . .. . 1 small fresh
onion.
1 tablespoon prepared mustard .... 1 teaspoon dry mustard.

Notes